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Articles by N.M. Tariq
Total Records ( 3 ) for N.M. Tariq
  Dhuha D. Salman , Wisam S. Ulaiwi and N.M. Tariq
  The use of natural, cheaper and effective adsorbents like egg shell and its membrane and their mixture to bind three different types of dyes, methylene blue (cation), bromophenol blue (anion) and methyl orange (anion) from their aqueous solutions were investigated. The results indicate that the chicken Egg Shell Membrane (ESM) has the greater affinity for methylene blue than the other dyes. The egg shell membrane had a larger capacity to adsorb methylene blue (about 1.35 to 1.65 fold) as compared with Egg Shell (ES) and the mixture of Egg Shell and Membrane (ES+M). The optimum conditions for methylene blue adsorption including, particle size of the adsorbent (75, 125, 150, 212, 250 μm), pH (2, 4, 6, 8, 10), temperature (20, 40, 60, 80, 100)°C, contact time (5, 10, 15, 30, 60 min), adsorbent concentration (0.125, 0.25, 0.5, 0.75, 1.0 g/100 ml) and dye concentration (2, 4, 6, 8, 10 mg/100 ml) were investigated. The results showed that the highly percentages of dye removal by using egg shell membrane were observed with particle size of 250 μm, pH 10, at 80°C, for 30 min with 1.0 g/100 ml adsorbent and 2 mg/100 ml dye concentration.
  S.U. Wisam , T.K. Nahla and N.M. Tariq
  Background and Objective: Many herbs are known to contain large amounts of phenolic antioxidants other than the well-known compounds like vitamin C, vitamin E and carotenoids. Phenolic antioxidants in herbs primarily consist of phenolic acids, flavonoids and catechins. The antioxidant activity of phenolic compounds is primarily due to their redox properties, which can play an important role in adsorbing and neutralizing free radicals, quenching singlet and triplet oxygen or decomposing peroxides. This study was conducted to determine the antioxidant activities of aqueous and ethanolic extracts of thyme using three different methods. Materials and Methods: The thyme seeds were locally obtained, cleaned and ground. About 20 g of ground material was extracted with 250 mL of distilled water or 95% ethanol at the boiling point under reflux for 1 h. The extract was filtered and evaporated at 50°C to compete dryness. Phenolic contents, antioxidant activities and flavonoids were determined. Results: Ethanolic and aqueous extracts of Thymus vulgaris leaves were analyzed for their phenolic and flavonoid contents, which were 20.31, 13.44, 11.39 and 10.31% for ethanolic and aqueous extracts, respectively. The reducing power of aqueous and ethanolic thyme leaves was also determined. The reducing power was enhanced by increasing sample concentration, it was 92.54% for an aqueous extract at 10 mg mL–1 concentration and 94.51% for an ethanolic extract at the same concentration. The aqueous extract showed low chelating capacity compared with the ethanolic extract (50.75 and 66.03, respectively) using the reducing power of EDTA as a reference (93.00) at 10 mg mL–1. Conclusion: Thymus vulgaris is rich in total phenols. The phenolic contents were determined to be much higher in the ethanolic extract than in the aqueous extract, which may be correlated to the solvent used for extraction.
  T.K. Nahla , S.U. Wisam and N.M. Tariq
  Background and Objective: Beetroot (Beta vulgaris L.) is one of the most commonly produced vegetables around the world, recently, plant extracts containing phenolic compounds have been screened to find new natural food ingredients. The antioxidant activity of phenolic compounds is mainly due to their redox properties, which can play an important role in their ability to chelate and neutralize free radicals, quench singlet and triplet oxygen and decompose peroxides. This study was designed to determine the antioxidant activity of the aqueous and ethanolic extracts of beetroot by using two different methods. Methodology: The samples of beetroot were locally obtained, cleaned and ground. Twenty grams of the ground material was extracted with 250 mL of distilled water or 95% ethanol at reflux for 1 h. The extract was filtered and concentrated at 50°C for dryness. Results: The phenolic compounds and flavonoids in the ethanolic extract of beetroot were 16.88 and 10.80%, respectively, of the mass of the extract and their contents in the aqueous extract were 7.812 and 4.77%, respectively. The reducing powers of the ethanolic and aqueous extracts were also determined. The reducing power was increased by increasing the sample concentration and reached 88.89% for the ethanolic and 80.89% for the aqueous extract. The aqueous extract showed a lower chelating capacity than EDTA (absorbances of 53.98 and 93.00, respectively) and a lower capacity than that of the ethanolic extract, which had an absorbance of 68.11. Conclusion:It is concluded that natural antioxidants from edible sources are considered safer alternatives to synthetic antioxidants for food preservation.
 
 
 
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