{"id":7060,"date":"2023-10-18T18:18:28","date_gmt":"2023-10-18T18:18:28","guid":{"rendered":"http:\/\/agri-research-journal.net\/SjarEn\/?p=7060"},"modified":"2023-10-20T09:53:54","modified_gmt":"2023-10-20T09:53:54","slug":"effect-of-the-extraction-rate-on-the-color-of-flour-and-its-content-of-phenols-and-some-minerals","status":"publish","type":"post","link":"https:\/\/agri-research-journal.net\/SjarEn\/?p=7060","title":{"rendered":"Effect of the Extraction Rate on the Color of Flour and its Content of Phenols and some Minerals"},"content":{"rendered":"

Rabab Saoud(1)<\/sup><\/strong>*,\u00a0 Ramez Mohammad(1)<\/sup> and\u00a0 Sanaa Sara(2)<\/sup><\/strong><\/span><\/p>\n

(1).<\/strong> Department of Food Sciences, Faculty of Agriculture , Tishreen University, Lattakia. Syria<\/span><\/p>\n

(2). Department of Biology, Faculty of Science , Tishreen University, Lattakia. Syria<\/span><\/p>\n

(*Corresponding author: Rabab Saoud. E-Mail: rabab.s.saoud.2019@gmail.com<\/a>).<\/span><\/p>\n

Received 22\/7\/2022\u00a0\u00a0\u00a0\u00a0 Accepted 4\/09\/2022<\/span><\/p>\n

Abstract:\u00a0<\/strong><\/span><\/p>\n

The content of total phenols and some mineral elements in addition to the color degree of six flour samples extraction rate (70 and 80) % produced from four varieties of Syrian wheat, two soft (sham4<\/sub><\/strong>, sham8<\/sub><\/strong>) and two durum (sham5<\/sub><\/strong>, sham7<\/sub><\/strong>) were studied, Samples were obtained from Qarahta research station 2019 harvest year,. The results showed an increase in the degree of color with the increase of the extraction rate, the highest degree was 3.77 in the flour mixture (Sham4<\/sub><\/strong> and Sham5<\/sub><\/strong>), the percentage of the total phenols increased in the flour extraction 80%, the highest values were in the flour mixtures, flour of (Sham4<\/sub><\/strong> and Sham5<\/sub><\/strong>) mixture also had the highest value of the total phenols and ferulic acid (629.6, 479.5) \u00b5g\/g respectively, the results also showed an increase in the concentrations of minerals with the increase of the extraction rate and the addition of durum wheat to the mixture. Phosphorous recorded the largest concentrations among studied minerals, and its highest value was 175 mg\/100 g in the mixture flour (Sham4<\/sub><\/strong> and Sham7<\/sub><\/strong>), While iron was the most concentrated among the micronutrients mineral studied, the highest value was 3.61 mg\/100 g in the mixture flour (Sham4<\/sub><\/strong> and Sham5<\/sub><\/strong>), while the highest value of the copper was 0.44 mg\/100 g in the mixture flour (Sham8<\/sub><\/strong> and Sham5<\/sub><\/strong>), the highest value of magnesium was 76.63 mg\/100 g in the mixture flour (Sham4<\/sub><\/strong> and Sham7<\/sub><\/strong>), while the mixture flour (Sham8<\/sub><\/strong> and Sham7<\/sub><\/strong>) had the highest value of calcium 39.53 mg\/100 g.<\/span><\/p>\n

Keywords:<\/strong> Syrian wheat flour, extraction rate, color degree, total phenols, ferulic acid, minerals.<\/span><\/p>\n

Full paper in Arabic:\u00a0 pdf<\/a><\/span><\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Rabab Saoud(1)*,\u00a0 Ramez Mohammad(1) and\u00a0 Sanaa Sara(2) (1). Department of Food Sciences, Faculty of Agriculture , Tishreen University, Lattakia. Syria (2). Department of Biology, Faculty of Science , Tishreen University, Lattakia. Syria (*Corresponding author: Rabab Saoud. E-Mail: rabab.s.saoud.2019@gmail.com). Received 22\/7\/2022\u00a0\u00a0\u00a0\u00a0 … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7060","post","type-post","status-publish","format-standard","hentry","category-sjar"],"_links":{"self":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/7060","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7060"}],"version-history":[{"count":3,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/7060\/revisions"}],"predecessor-version":[{"id":7267,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/7060\/revisions\/7267"}],"wp:attachment":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7060"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7060"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7060"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}