Category Archives: Food technology

Phytochemical Screening of Arum dioscorides L. Leaves

Ahmad Mohieddin Abdulaziz AlAyoubi*(1) Khalil Ibrahim Kurdi(1)  Abdullah Ibrahim Kataa(1) and Saleh Tarif Trefi(2)

(1). Chemistry Department, Faculty of Science, Aleppo University, Aleppo, Syria.

(2). Pharmaceutical Chemistry and Drug Control Department, Faculty of Pharmacy, Aleppo University, Aleppo, Syria.

(*Corresponding author: Mr. Ahmad Mohieddin Abdulaziz Ayoubi. E-mail: Ayoubi2Ahmad@Gmail.com).

Received: 24/05/2016                           Accepted: 10/08/2016

Abstract:

In this study, the active ingredients contents of Arum dioscorides syriacum Blume variety leaves were studied. Calcium oxalate needles (raphides) were detected, besides protein percentage was of 4.72%. Qualitative phytochemical screening of the methanolic extract of the leaves of A. dioscorides L. has shown the presence of active phytochemicals: Flavonoids, coumarines, tannins, sterols, triterpenoids, saponins, amino acids, and alkaloids; while the cardiac glycosides, and anthranoids were absent. It was concluded that the extraction of A. dioscorides L. leaves by methanol with sonication for 20 minutes gave better yields than the extraction with steeping for 24 hours. The extraction yields were 8.86% and 7.64% respectively. Also the total phenolics content (TPC) of the methanolic extract of the leaves was 13.29 mg Gallic Acid Equivalent/g dry plant, and the total flavonoids content (TFC) was 7.32 mg Rutin Equivalent/g dry plant.

Key words: Arum dioscorides L., Calcium oxalate (raphides), Active ingredients, Total Phenolics Content (TPC), Total flavonoids content (TFC).

Full paper in Arabic: PDF

Chemical and Manufacturing Study on Rosa Damascene

Khuloud A. AL-Mubarak*(1) Faten .M. B. Hamed(1) and Lina A. Al-Maghrabi(2)

(1). Food Technology Department, General Commission for Scientific Agricultural Research (GCSAR), Damascus, Syria.
(2). Food Science Department, Faculty of Agriculture, Damascus University, Damascus, Syria.
(*Corresponding author: Eng. Khuloud Al-Mubarak. Technology Department, General Commission for Scientific Agricultural Research (GCSAR), Damascus, Syria).

Received: 31/01/2016                           Accepted: 02/03/2016

Abstract

The present investigation was carried out to study the chemical, sensory, and microbial characteristics of Rosa Damascene jam during processing and storage. Rosa damascene Jam samples were prepared with different sweeteners i.e. .sucrose, fructose, and aspartame, and the samples were stored at room temperature for 6 months. The results showed a reduction in the sensory characteristics of aspartam jam after processing, but an increment in the total and reducing sugars, and a reduction in anthocyanins, phenolics, and antioxidant activity were detected in the other treatments (sucrose and fructose) during storage. Jam that processed with sucrose was preferred at the end of storage period. Subsequently, microbial tests showed that all products were accepted at the end of the storage period.

Key words: Rosa damascene, Jam,  Anthocyanins, Antioxidant activity, Storage.

Full paper in Arabic: Chemical and Manufacturing Study on Rosa Damascene

Estimation of Benzoic Acid and Trace Elements in Some Fresh and Processed Foods in Basra Markets-Iraq

Shamaail A. Saewan*(1) and Sawsan A. H. Al-Hilfi(1) 

(1). Department of Food Science, Faculty of Agriculture, Basra University, Basra, Iraq.
(*Corresponding author: Dr.  Shamaail A. Saewan. E-Mail: shamaail@yahoo.com).

 Received: 05/02/2016                           Accepted: 15/04/2016

Abstract:

The current study was carried out between November, 2015 and June, 2016. It included two points, first is determination the concentration of benzoic acid in some imported and local food stuff, using titration method. Samples of pickles were collected from the local market, also some imported food samples as mango slices, various types of beans, appetizers, canned vegetables and fruits, jams and cheese were collected. Results showed that concentration of benzoic acid ranged between (3.05 – 6.1) mg/kg for appetizers, (not detected – 24.4) mg/kg for pickles, (18.3 – 30.5) mg/kg, in jam. For beans and other samples, benzoic acid content was (12.2 – 24.4) mg/kg, and between (not detected – 24.4) mg/kg in some Iranian cheese categories. Concentrations of benzoic acid didn’t exceed the recommended limits set by FAO and WHO (1000 mg/kg) in all food stuffs. The second point was to estimate the trace elements levels (Pb, Cu, Zn, and Fe) in 23 vegetables samples collected from various regions in Basra city, south of Iraq (Al Madina, Al Haretha, Al Zubair, Abi Al Khasib, and Al Faihaa Island). Flame atomic absorption was used to determine trace elements. The highest Fe concentration 18.756 mg/ kg  (dry weight) was detected in cucumber from Al- Midaina town, while the highest Pb level was in fenugreek and celery leaves, that collected from Al- Fayhaa island, 2.847 and 2.846 mg/kg, respectively.

Key words: Benzoic acid, Trace elements, Canned food, Vegetables and fruits, Preservatives.

Full paper in Arabic: Estimation of Benzoic Acid and Trace Elements in Some Fresh and Processed Foods in Basra Markets-Iraq

Designing of a HACCP Plan of Lokum Line Production With Pistachio

Saleem Bani Almrjeh*(1) Fuaad Obboush(1) and Maytham Galiss(1)

(1). Food Technology Department, General Commission for Scientific Agricultural Research (GCSAR), Damascus, Syria.
(*Corresponding author: Eng. Saleem Bani Almrjeh. E-Mail: salem232008@windowslive.com).

Received: 20/09/ 2015                                     Accepted: 18/02/ 2016

Abstract

In this research, a HACCP plan (Hazard Analysis and Critical Control Point “HACCP”) was designed for a production line of lokum with pistachio in a Syrian food establishment for lokum production, which located in Damascus countryside in 2011. First, an evaluation of the Good Manufacturing Practices (GMP) and Good Health Practices (GHP) in the establishment was done. It has been found a medium personal cleanliness practices considering the workers. Besides, there wasn′t a training program for the workers about GMP and GHP. According to the hazard analysis during the production process of lokum with pistachio, five critical control points (ccp) were determined: The first and the second were detected during the reception of pistachio (the hazard of shell sand aphlatoxins), and the third was detected during heating process (survival of dangerous bacteria) and the fourth and fifth were during storing (dangerous bacteria or mold multiplication, and contamination by aphlatoxins). According to that the HACCP plan was defined, and the critical limits of each (ccp) were determined, and the monitoring system and corrective actions that should be followed were defined, to avoid deviation from the critical limits.

Key words: HACCP plan, Lokum, Hazard analysis, Critical control point, Pistachio.

Full paper in Arabic: pdf

Study Some Rheological Properties of Syrian Durum Wheat Triticum durum Desf. Varieties

Abboud Al Saleh(1) Ebraheem Al-Jouri*(2) and Wisal Al-hommada(1)

(1). Food Science Department, Faculty of Agricultural Engineering, Al-Furat University, DeirEz-Zor. Syria.
(2). Insects Research Department, Plant Protection Research Administration, General Commission for Scientific Agricultural Research (GCSAR), Damascus, Syria.(*Corresponding author: Dr. Ebraheem Al-Jouri. E-Mail: jouri@myway.com).

Received: 23/02/2016                                      Accepted: 30/03/2016

Abstract

This research aims to investigate some rheological properties of three Syrian durum wheat varieties: Sham7, Buhouth9, and Duma1, using the Alveograph to determine some standards such as: resistance, elasticity, inflation factor, and work energy. All tests were carried out in the laboratory of grain technology, Faculty of Agriculture, Alfurat University/Syria, during 2010 and 2011. Results showed significant differences among the averages of dough inflation resistance for the three varieties. Duma1 was superior with resistance average of 61 mm in comparison with the other two varieties Buhouth9 and Sham7, which reached 46, and 39 mm, respectively. The three varieties were significantly varied in their dough elasticity, which reached 94, 59, and 40 mm for Sham7, Buhouth9, and Duma1, respectively. There was a negative correlation between elasticity and resistance in the three studied varieties, with the possibility of directing the variety Buhouth9 for baking and Sham7 for confectionary.

Keywords: Syrian durum wheat, Rheological properties, Alviograph.

Full paper in Arabic: Study Some Rheological Properties of Syrian Durum Wheat Triticum durum Desf.

Production of Bio ethanol from Molasses Using Zymomonas Mobilis Bacteria

Nisrine Nakshoo*(1) Adel Safar(2) and Ahmad Alebrahim(3)

(1). National Commission for Biotechnology, Ministry of High Education, Damascus, Syria.(2). Food Science Department, Faculty of Agriculture, Damascus University, Damascus, Syria.
(3). Food Engineering Department, Faculty of Chemical and Petroleum Engineering, Albaath University, Homs, Syria.
(*Corresponding author: Dr. Nisrine Nakshoo, E-Mail: nisrinnakshoo@yahoo.com).

Received: 17/10/ 2015                                     Accepted: 30/01/ 2016

Abstract

This research was carried out in the National Commission for Biotechnology in Syria, during 2011- 2013. The aim of this research was to study to effect of some growth parameters on production of ethanol using LMG 404 strain of Zymomonas mobilis bacteria, which was imported from Belgium. Four levels of temperature (25, 30, 35 and 40° C), and  pH values (6, 6.5, 7 and 7.5), and Brix% (16, 20, 24 and 28) were studied on the ability of this strain to produce ethanol from sugar beet molasses. The results showed that the highest ethanol production was at 30º C, pH=6.5, and Brix=16%.

Key words: Molasses, Fermentation, Ethanol, Zymomonas mobilis.

Full paper in Arabic: Production of Bio ethanol from Molasses Using Zymomonas Mobilis Bacteria