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Articles by S.S. Mohamed
Total Records ( 2 ) for S.S. Mohamed
  F.A.W. Singer , F.S. Taha , S.S. Mohamed , A. Gibriel and M. El- Nawawy
  This study aimed at obtaining a functional food ingredient in the form of a high mucilage product from hexane defatted isopropanol-detoxified flaxseed meal, hexane defatted-methanol detoxified flaxseed meal and isopropanol defatted flaxseed meal. The mucilage product was prepared by four methods namely: (1) The coprecipitate method, which gave a mucilage/protein product M1, (2) The modified coprecipitate method that resulted in mucilage/protein product M2, (3) The boiling water method that gave rise to mucilage/protein product M3 and (4) The enzymatic treatment method which led to obtain a mucilage/protein product M4. All mucilage/protein products were free of cyanogenic glycosides. Results indicated that M2 contained the highest content of soluble dietary fiber (mucilage) and little protein. Optimum conditions for the production of M2 include: the use of the modified coprecipitate method at a meal: water ratio of 1:40, a mucilage :ethanol ratio of 1:50 and a temperature of 5°C. The antioxidant activities of the four mucilage protein products were in the following order M2>M1>M3>M4. M2 was chosen for further study. Functional properties of M2 revealed poor wetting ability, poor gelling property, reasonable flowability, oil holding capacity, good emulsifying property, foam stability, excellent water absorption capacity. M2 was then incorporated into tap water at different concentrations to give a functional food product fiber water which was stored for three months. Microbiological examination of the stored fiber water revealed no growth of microorganisms. Sensory evaluation of stored samples indicated that color was not affected, also no significant difference of odor and consistency mean values were detected. On the other hand, the taste and overall acceptability mean values were significantly affected.
  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.
 
 
 
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