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Articles by Manal F. Salama
Total Records ( 2 ) for Manal F. Salama
  Manal F. Salama , Safaa S. Abozed and Wafaa M. Abozeid
  Background and Objective: Nowadays fruits and vegetables by-products may be suggested as a new source of food ingredients, for their content of antioxidant dietary fiber and bioactive compounds for enhancing nutritional and health properties of cereal products. This study was aimed to investigate the bioactive compounds, dietary fiber and antioxidant potential of by-products to increase their turning possibility into processing industry. Materials and Methods: This study estimated the influence of fruits and vegetables by-product (outer cabbage leaves, banana peel and carrot peel) on antioxidant dietary fiber, polyphenols and antioxidant activity of the final pasta products at substituted ratios (1, 3 and 5%). Data was analyzed by one-way and two-way analysis of variance (ANOVA) at p<0.05 Results: Dried cabbage leaves have higher contents of total phenolic and total flavonoid contents than dried banana and carrot peel while, dried banana recorded highest values of antioxidant activity (RSA/DPPH%) and total dietary fiber. Maximum total phenolic and flavonoid content was recorded at 21.08 mg (GAE g1) and 5.78 mg (RE g1), in pasta substituted with 3 and 5% outer cabbage leaves, respectively. The water absorbed increased significantly as the substitution of peels and leaves were increased. The hardness values of all pasta samples were ranged between 5.77 N in carrot peel pasta 1% to 25.60 in pasta sample substitution with 5% dry cabbage leaves. Conclusion: Results revealed that substituted pasta with by-products can be good source of total phenolic, flavonoid and antioxidants dietary fiber contents and more acceptable evolution, subsequently extend their potential uses in nutritional, pharmaceutical and industrial application.
  Ahmed M.S. Hussein , Rasha S. Mohamed , Karem Aly Fouda , Manal F. Salama and Mona M. Hussein
  Background and Objective: Vitamin A Deficiency (VAD) is a critical public health problem that affects the health of kids worldwide and may induce anemia and oxidative stress. The current study aimed to pre-clinically assess the effect of a cupcake, prepared to be served for primary school children, on vitamin A deficiency and related anemia and oxidative stress in rats. Materials and Methods: Flour of flash orange sweet potatoes, as a rich source of pro-vitamin A, was used to prepare the cupcake. The chemical composition, amino acids and sensory evaluation of the cupcake were done. The biological evaluation was carried out using 18 weaning rats in three groups (control group, vitamin A-deficient group and vitamin A-deficient group fed on a diet fortified with 20% of the prepared cupcake for two months). Results: The results indicated the high value of vitamin A in the prepared cupcake. Excellent sensory characteristics were noticed. Feeding on the VDA diet fortified with the prepared cupcake suppressed the reduction in Retinol-Binding Protein (RBP), hemoglobin and iron. Total Iron Binding Capacity (TIBC) increased in the VAD group. Also, feeding on the prepared cupcake suppressed the reduction in Superoxide Dismutase (SOD) and Glutathione Peroxidase (GPx) and the elevation of Malondialdehyde (MDA). Conclusion: It can be suggested that the prepared cupcake is promising in preventing of vitamin A deficiency and related anemia and oxidative stress. Thus, the prepared cupcake may be efficient for children to prevent vitamin A deficiency.
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