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Articles by Ahmed Noah Badr
Total Records ( 3 ) for Ahmed Noah Badr
  Ahmed M. S. Hussein , Karem Aly Fouda , Ahmed Noah Badr and Adel G. Abdel-Razek
  Background and Objective: Aflatoxin B1 (AFB1), a pre-carcinogenic and toxic compound which contaminates foodstuffs and edible tissues, is associated with oxidative stress and hepatotoxicity. This investigation aimed to assess the counteractive role of ethanol (EWP), petroleum ether (PWP) and n-hexane (HWP) white pepper extracts for oxidative stress and hepatotoxicity induced by AFB1 in a rat model. Materials and Methods: Concentrated white pepper extracts (WPEs) estimated for total phenolic, total flavonoids, anti-oxidant and anti-fungal activities. Otherwise, the fatty acids composition of white pepper was analyzed. Forty-eight male albino rats were divided into 8 groups, negative and positive AFB1 groups and the other 6 groups were treated to evaluate the WPEs biological effects either in the AFB1 presence or absence. Results: The results elucidated that WPEs suppressed both the raising of aminotransferases enzymes (alanine and aspartate) and alkaline phosphatase and the reduction of total protein. The WPEs combat the negative impact of AFB1 on kidney functions and alleviated AFB1 mediated oxidative stress either in plasma or liver. Also, it relieved the AFB1 mediated lipid disturbance and hemoglobin reduction and exhibited antioxidant and antifungal activities. Conclusion: It was concluded that the extracts gave a counteractive role for oxidative stress which support the hepatotoxicity induced by AFB1 presence.
  Ahmed Noah Badr , Marwa M. El-Said , Tamer M. Elmessery and Adel G. Abdel-Razek
  Background and Objective: Hibiscus oil (HO) and black cumin oil (BCO) are interesting oils which give a source for photochemical. Yoghurt recognized for health benefits, but mycotoxin is a food problem. The aim was adjusting non-traditional capsulated oils for minimizing mycotoxins in dairy products (yoghurt) and biological systems. Materials and Methods: Oils fatty acid composition were evaluated. Micro and nano-emulsion designed to achieve food safety and shelf-life extension. Encapsulated emulsions evaluated by in vitro and in vivo models for several aflatoxins reduction through yogurt fortification model, for in vivo model reduction estimated as enhancement of rat’s blood biochemical parameters. Concerning the in vitro model, changes of supplemented yoghurt properties were estimated. Results: Linoleic followed by oleic acid showed a high content in these oils representing omega fatty acids. Gamma fractions presented in considerable values (>50% of vitamin E). To evaluate encapsulated oils reduction on aflatoxins (AFs), it was estimated for in vitro and in vivo models. The in vitro reduction of aflatoxin B1 (AFB1) and aflatoxin M1 (AFM1) recorded 31.6 and 34.9%, respectively in plain yogurt. However, yogurt fortification by oil-capsules upgraded the ratio for AFB1 (63.9%) and AFM1 (66.4%). The best reduction recorded using BCO fortification. For in vivo study, supplementation of rat’s diet by BCO micro-capsule declared an enhancement of biochemical parameters against aflatoxin G1 (AFG1) effects. Fortified yogurt offered enhancement of viscosity and water holding capacity properties. Conclusion: Encapsulated emulsions recorded high AFs reduction in fortified yogurt and experimental rat’s model. Yogurt fortification enhanced its quality characteristics and shelf-life that give a recommendation for the application.
  Ahmed Mohamed Saied Hussien , Ahmed Noah Badr and Mohamed Ahmed Naeem
  Background and Objective: Incorporation of food byproducts in biscuit could increase the safety, nutritional and enhance dough properties. These byproducts were wheat bran (WB), goldenberry fruit (GBF) and goldenberry peel (GBP) contains active ingredients. Materials and Methods: Wheat flour (WF) was partially replaced in biscuit dough. Antioxidant activity, chemical composition and baking quality were evaluated. Anti-aflatoxigenic and antifungal activities of WB, GBF and GBP have estimated also aflatoxin reduction was evaluated. Results: The results were showed biscuit acceptable sensories. The GBF and GBP exhibited the highest antioxidant and phenolic content explaining its antimicrobial behaviour. The addition of WB, GBF or GBP to fungal media inhibited the growth, however, using 20% GBF in Aspergillus flavus media showed the greatest aflatoxin reduction. The biscuit-specific volume was more pronounced when GBF and GBP were included in the formulation. No great differences were seen for colour, baking quality or texture of biscuit mixes. Conclusion: This novel safe biscuit appears a safer alternative to traditional biscuits.
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