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Articles by Ayman A. Mohammad
Total Records ( 2 ) for Ayman A. Mohammad
  Ahmed M.S. Hussein , Mohie M. Kamil , Shereen N. Lotfy , Khaled F. Mahmoud , Fathy M. Mehaya and Ayman A. Mohammad
  Background: Herbs have been used for several purposes i.e., flavorings, beverages, repellents, fragrances, cosmetics and for their medicinal properties. Now a days, the interest in herbs has considerably increased, particularly as a natural source of flavor and antioxidants for the food and pharmaceutical industries. The quality and acceptability of food are related to flavor stability. It is well known that, manufacturing and storage processes, package materials and ingredient of foods often reduce aroma compound intensity. In order to minimize aroma degradation or loss during processing and storage, it is beneficial to encapsulate volatile ingredients prior to use in foods or beverages. Objective: This study aimed to investigate the effect of using different carrier materials on chemical composition, thermal stability and antioxidant activity of nano-encapsulated rosemary essential oil. Methodology: About 100 g of rosemary was subjected to hydro-distillation using Clevenger apparatus for 4 h to isolate its essential oil. Essential oil sample was analysis by GC-FID and GC-MS. The nano-encapsulation was procedure by homogenization technique in all samples. Encapsulation Efficiency (EE), Transmission Electron Microscopy (TEM), DPPH scavenging activity and total phenolic content of encapsulated essential oil samples were evaluated. Thermal stability assessment was done by Differential Scanning Calorimetric (DSC). Results: The results revealed that the highest release of total phenol (3349.4 μg GAE mL–1) and DPPH scavenging activity of rosemary EO were found in case of using chitosan as carrier material for nano-encapsulation process compared to CMC or sodium alginate. Also, the nano-encapsulation process improved thermal stability of rosemary EO. The TEM of nano-encapsulated of rosemary EO in CMC showed the lowest nano-particle size (10-20 nm) compared with chitosan or sodium alginate. After the GC-MS analysis of the volatile compounds of rosemary EO revealed that 1,8-cineole (30.88%), camphor (22.71%), α-terpineol (15.01%), α-pinene (8.78%) and camphene (4.31%) were the major compounds in rosemary EO. The results showed an increasing content of oxygenated monoterpenes, sesquiterpenes, sesquiterpene oxide and ester in nano-encapsulated rosemary EO samples. An opposite behavior was observed in content of monoterpens. Conclusion: In this study, the major components of rosemary EO were 1,8-cineole (30.88%), camphor (22.71%), α-terpineol (15.01%), α-pinene (8.78%) and camphene (4.31%). The type of wall materials has influence on the particles size and encapsulation efficiency and antioxidant activity of rosemary EO. The results indicated that nano-capsulation process increased the thermal stability of rosemary EO and could be useful as antioxidant for various thermal processing applications in industry.
  Amr F. Mansour , Manal M. Ramadan , Reda M. Fekry , Marwa T. Salem , Ayman A. Mohammad , Mamdouh M. Ali and Noha S. Mohammed
  Objective: The aim of this study was to evaluate the synergistic effect and the antioxidant activity of 6 methanolic extracts from different Egyptian spices as well as the cytotoxic effect of different blends on liver cancer cell line Hep-G2 using MTT assay. The identification of phenolics/flavonoids constituents of different blends from these extracts using direct analysis in real time DART mass spectrometry for the first time was another major interested goal for this study. Methodology: Based on DPPH, ABTS and FRAP assays, the antioxidant activity for methanol extracts of 6 Egyptian spices (clove, cinnamon, thyme, basil, fennel and juniper) was evaluated. Additionally, total phenolic content and total flavonoids of the extracts were measured using Folin-Ciocalteu method and rutin. The identification of phenolics/flavonoids constituents of two different blends of these extracts was performed using direct analysis in real time DART mass spectrometry for the first time. The in vitro cytotoxicity was assessed against liver human cancer cell line (Hep G-2) using MTT assay for two blends compared with reference drug, 5-flurouracil. Results: Clove, cinnamon and thyme methanol extracts were showed potential antioxidant activity as well as the highest phenolic and flavonoid contents among the tested extracts, hence used in order to evaluate the possible synergistic interactions on anticancer and antioxidant efficacy of these extracts in combination. Clove/cinnamon combination showed synergistic interaction in both anticancer (IC50 72.6 μg mL–1) and antioxidant (CI 0.87) activities, while clove/cinnamon/thyme had antagonistic effect. Identification of the bioactive compounds of the examined extracts combination was performed using DART-MS. Phenolic constituents e.g., catechol, pyrogallol, eugenol, linalool, caffeic and ferulic acids were identified in both combination, however, flavonoids e.g., galangin, quercetin and apeginin were detected only in clove/cinnamon combination which may correlated to its synergistic effect as well as the nature of the phenolic constituents therein. Conclusion: The combining methanol extracts of clove/cinnamon (blend 1) displayed stronger cytotoxic effect on liver cancer cell line Hep-G2 and a synergistic antioxidant effect in comparison to clove/cinnamon/thyme (blend 2) and may represent a novel therapeutic blend for cancer treatment.
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