The study was conducted on randomized samples of virgin olive oils
collected from Hama, Aleppo, Daraa, Latakia, Homs and Idleb to investigate
the relationship between the quality indices of oil purity (peroxide value, the
figure iodine, coefficien
t of acidity, the absorption coefficient qualitative Xultraviolet
K270 and distributed fatty acids) and related volatile flavor
components compared with what is published in the literature. The results also
showed that the quality indices of Hama and Lattakia، s samples in terms of
extra virgin olive oil and the first class of virgin olive oil were not compatible
with the Syrian Standards and metrology (2000/182) while the concentrations
of fatty acids for samples of Idleb, Homs, Latakia, Deraa and Aleppo were
within the scope of Syrian standard. However, their distribution in Hama
samples did not comply with the ratios set forth in the Syrian specifications.
Forty three volatile compounds were isolated and they correspond with what is
published. The samples of research showed somewhat of similarity to a large
extent with the exception of a sample of Hama, where a decline was observed in
the content of volatile flavored materials. It was noticed that the essential
composition of volatile compounds of the samples was aldehydes followed by
ester of fatty acids and then hydrocarbons. The study showed that the
technique used in this research was fast and efficient in extraction and
identification of volatile compounds.
This study was carried out in the laboratories of the Faculty of Agriculture,
Damascus University in 2012 season. Clusters of local yellowish baladi grape
exposed to the concentration (2000 Ppm) of gas SO2 for 3 hours were dried to
moisture conten
t not exceeded 18% by different drying methods (sun drying,
heat drying, solar energy-green house) in the aim of determining their effect on
some chemical indices (total sugar, pH, acidity, solid soluble, non enzymatic
browning), some antioxidants (vitamin C, total phenols) and antioxidant
activity according to 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging
assay. The results showed superiority (p<0.05) of the way solar drying of the
fruits of the grape-treatment with gas SO2 to maintain vitamin C (7.17 mg/ 100
g dry weight) while outperformed the fruits of grapes dried with heat treatment
and gas SO2 in content of phenols (7.24 mg acid Gaelic/ 100 g dry weight).
Results also showed that samples of grapes dried solar and non-treated with gas
SO2 noticeable increase in its activity in the antioxidant, which amounted to
82.42%. The results confirmed that the importance of treatment with gas SO2
prior to the fruits of grapes in reducing (p<0.05) the time required to complete
the drying process, especially in the way of thermal drying to (137 hours)
compared with other transactions.
This research have been done at a small local shop for producing Molasses from
raisin (dry grape) located at Maraba village/Al -tall/, Damascus country side. We used
raisin from dried local grape (famous at Damascus country side) which has a high t
otal
carbohydrates contents (up to 30%). Tow methods for producing Molasses: First one
(traditional) and second one (suggested). The results showed that the total
carbohydrates juice of raisin (Al -jalap) in suggested method was more (39.4, 41.3,
42.09%) than in traditional one (38.8, 40.2, 41.2 %), respectively during extraction
process. The Molasses obtained from suggested method was higher in vitamin C 0.32
100Mg/g) and total carbohydrates (93.17 %) comparing with the traditional method
0.22 (100Mg/g) and (88.14 %), respectively. Percentage of ash by suggested method was
2.29 % and by traditional method was 2.1 % so that reflect the highest mineral (k, Ca,
P, and Fe) in the suggested method.
The changes in green peas, processed by using freezing and bleaching were
compared with their chemical composition (moisture, ash, sugar, fat). Effect of
freezing and bleaching processes of green peas on the ascorbic acid, total
phenolic compounds
,and antioxidant activity were investigated. Significant
changes were occurred between fresh and processed peas with regard to their
content of ascorbic acid, total phenols, and antioxidant activity as measured by
DPPH. Vitamin C content reduced to 65% in frozen peas and to16% in
bleaching peas. The decreased in total phenols was less, being 150mg/100g fw in
fresh peas reduced to 140 mg/100g fw in bleaching peas, and reached 120mg
/100g fw in freeze peas. These changes have been reflected significantly
(P<0.05) in antioxidant activities. Storage of green peas, frozen or boiled peas,
for 8 weeks, resulted in significant loss in vit C, antioxidant activity(P<0.05).
أجريت هذه الدراسة لإنتاج البكتين مخبريًا من تفل التفاح و تفل الشوندر باستخدام الطريقة التقليدية
و الطريقة المعدلة، بينت النتائج أن درجة حرارة النقع الأولي المثلى هي ٤٥ مْ، وأن درجة ال pH
لاستخلاص البكتين تساوي ١,٩ . أعطى ترسيب البكتين من تفل التفاح
بالأسيتون، مردودًا أعلى من
ترسيبه بشوارد الكالسيوم، أو حتى بالكحول الإيثيلي.
This research was conducted at the Faculty of Agriculture - Damascus University and the Public Authority for Agricultural Research in the period (2012-2013) and on the first two parts were used grape Salti for the manufacture of molasses and condense
d in two ways: the traditional way (to intensify under atmospheric pressure regulars) and the proposed method (intensify under vacuum ) was added limestone soil material (lime neighborhood) Pure article preliminary during the initial transactions according to the following levels: (0, 1.2%).
نفذ هذا البحث في قسم علوم الاغذية - كلية الزراعة بجامعة دمشق هدف البحث إل دراسة تاثير طرائق التجفيف وتاثير المعاملات الأولية في بعض المؤشرات الكيمائيةوبعض مضادات الاكسدة لشرائح التفاح الطازجة والمجففة
