Yazar "Jahurul, M. H. A." seçeneğine göre listele

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    Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables
    (SPRINGER INDIA, 2018) Al-Juhaimi, Fahad Y.; Ghafoor, Kashif; Özcan, Mehmet Musa; Jahurul, M. H. A.; Babiker, Elfadil E.; Jinap, S.; Sahena, F.; Sharifudin, M. S.; Zaidul, I. S. M.
    Bioactive compounds from plant sources are generally categorized as natural antioxidants with well-known health benefits. The health-promoting characteristics of natural antioxidants include anti-inflammatory, anti-diabetic, and hepatic effects as well as free radical scavenging. Herein, a comprehensive and comparative review are presented about the effects of conventional (thermal and mechanical) and relatively new (non-thermal) processing methods on phytochemicals and discussed the importance of implementing the use of those methods that could be of very helpful retaining the quality of the bioactive compounds in plant-based foods. Plant-based foods rich in phenolics, vitamin C, carotenoids, and other compounds undergo a range of processing operations before they are consumed. Most of these methods involve thermal treatments of fruits, stems, leaves, and roots. These techniques have varying effects on bioactive compounds and their activities, and the magnitude of these effects depends on process parameters such as temperature, time, and the food matrix. Thermal processing can be detrimental to bioactive compounds while nonthermal procedures may not cause significant deterioration of important health-promoting phytochemicals and in some cases can improve their bio-activity and bio-availability. The detrimental effects of conventional processing on the quality of natural antioxidants have been compared to the effects of innovative nonthermal food treatments such as gamma and ultraviolet irradiation, ultraviolet light, pulsed electric fields, and high hydrostatic pressure.
  • Küçük Resim Yok
    Öğe
    Some nutritional characteristics and mineral contents in barley (Hordeum vulgare L.) seeds cultivated under salt stress
    (WAGENINGEN ACADEMIC PUBLISHERS, 2015) Ghafoor, K.; Al Juhaimi, Fahad Y.; Özcan, Mehmet Musa; Jahurul, M. H. A.
    Barley (Hordeum vulgare L.) is an important food crop grown worldwide and it is important to investigate the quality of its grain as affected by various environmental conditions. In this study, barley was grown under increasing salt stress (0, 40, 80, and 120 mmol/l of NaCl) and the nutritional quality of its seeds was evaluated for their proximate composition, phenolic compounds and micro-and macro-mineral contents. Phenolic compounds of barley seeds increased significantly from 1.75 (control) to 1.95 mg gallic acid equivalent/g dry weight of barley seed in 120 mmol/l NaCl. Cu, Mg, and Ni contents were decreased whereas Fe, Mo, and Zn contents were increased significantly by increasing salinity. Among the macro-minerals in barley seeds cultivated under salt stress only K contents increased whereas Ca, Mg, P, and S contents were decreased significantly.