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Articles by G.F. Mohamed
Total Records ( 2 ) for G.F. Mohamed
  F.S. Taha , G.F. Mohamed , S.H. Mohamed , S.S. Mohamed and M.M. Kamil
  Sunflower seed defatted meal (SM) is an underutilized source of protein due to the presence of chlorogenic acid (CGA) which imparts a greenish color to sunflower meal protein products. The aim of the present study was to prepare a (CGA) extract from SM and evaluate its biological activity. The study included extraction of phenolic compounds from SM, using 80% methanol, 80% ethanol and 80% acetone. The methods of extraction used included conventional extraction (CE), microwave assisted extraction (MAE) and ultrasound assisted extraction (UAE). Results proved that acetone achieved highest phenolic extraction, acetone-CE, acetone-MAE and acetone-UAE extracted 1802.76, 3668.81 and 3093.31 mg total phenolics/100 g meal. For safe nutritional reasons ethanol was chosen to continue the investigation. Ethanol concentrations 80, 70, 60, 50% were examined and results indicated 60% to be the most efficient. Using solvent mixtures with MAE-3 min and UAE-30 min proved effective. All phenolic extracts had a good antioxidant activity ranging between 86-95% as measured by free radical scavenging activity and between 74-93% as measured by the β-carotene bleaching method. Some of the above extracts were chosen for further investigation. The 60% ethanol-MAE-3 min and 60% ethanol-UAE-30 min extracts were effective for delaying oxidation of flaxseed oil. UV Spectroscopic analysis and HPLC analysis indicated that the chosen extracts contained between 687.22-1243.51 mg CGA/100 g as measured by UV-spectrophotometry and between 726.27-923.45 mg CGA/100 g as determined by HPLC. All chosen extracts showed potential as antimicrobial and anticarcinogenic agents. In conclusion the CGA extract was successfully prepared and proved to have antioxidant, antimicrobial and anticarcinogenic properties.
  R.K. Moawad , G.F. Mohamed , Hanna , A. El-Banna , G.F. Bareh and Khaled F. Mahmoud
  Objective: Keeping food safety and quality among consumers is of high importance. In this regard, naturally occurring antimicrobial, antioxidant and flavoring agents were preferred. Methodology: Therefore, the preservative effects of marjoram essential oil (MEO, 0.5%) and sodium tripolyphosphate (STPP, 2%) or their combination on the quality changes of raw Nile tilapia fillets during 15 days refrigerated storage (4±1°C) were investigated. Results: Physicochemical evaluation of tilapia fillets revealed that MEO batch showed significantly (p<0.05) lower pH, TBARS and TVB-N values, whereas STPP treated samples gave higher constant (p<0.05) pH values, WHC, moisture retention and weight gain with the least cooking loss as compared to other fillet batches. Microbiological analyses indicated that Total Viable Counts (TVC) for fresh Oreochromis niloticus stored aerobically exceeded 6 log CFU g–1 after 6 days, while STPP and MEO treatments reached the same value after 9 and 12 days, respectively. In contrast, MEO+STPP treated samples did not reach this value throughout the 15 days. Psychrotrophic counts (PTC) of MEO treated samples were significantly (p<0.05) lower compared to STPP and control samples during storage period. Throughout the cold storage, phosphate pretreatment showed the synergistic effect with MEO on reduction of microbiological proliferation, lipid oxidation, protein breakdown and sensorial changes of tilapia fillets till the end of storage. As regards sensory evaluation, preference of panelists was focused on MEO applied fillets, while slight improvement in sensory quality was noticed in samples treated with STPP as compared with control samples. Shelf-life of tilapia fillet was longest for MEO+STPP batch (15 days), followed by MEO (12 days), STPP (9 days) and control samples (6 days). Conclusion: Due to concerns regarding the safety and toxicity of synthetic preservatives, combined dipping pretreatment (MEO+STPP) may prove useful as safe, natural application to fish industry, to preserve their good quality characteristics, delay the spoilage, extend the shelf-life and ensure safe consumption of such fish product.
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