This study was conducted to determine some heavy minerals in different types of
canned meat sold in the domestic market. Most of those cans were imported and processed
in different countries and they have different brands. The chosen samples after
ashing were
prepared by using concentrated extra pure Nitric and Hydrochloric acids .The ratios of the
minerals )pb , Cd , Ni , Zn , Cu , Mn , Fe ( were determined by Atomic Absorption
Spectrophotometry , and the content was expressed as (p.p.m) wet weight. It was observed
that the levels of Lead, Iron, and Cadimum, in all different samples were higher than the
permitted limlts according to the Syrian Standards . The Cu level in both , tuna and sardine
was within the permitted limits, but it was higher in the chicken Lunchoen. The level of
Zinc was within the permitted limits according to the Syrian standards. The highest ratio of
Lead was observed in the sardine imported from Morocco which was 8.765 p.p.m and in
the Lunchoen processed in Syria which was 5.18 p.p.m ,and both ratios are much higher
than the permitted limits according to the Syrian Standards.
The important health benefits of pomegranate fruit is Attributable to its
high concentration of polyphenolic compounds. This compounds concentration
is likely to be affected by cultivar, environment and development stage of fruits.
In this study,
some physic-chemical characteristics along with minerals (K,
Ca, Mg, and Fe) were determined in fruit during maturation stages every 20
day from 30 to 150 day-old fruit of two pomegranate accessions ‘Helo
Erbin’(AE) and ‘Lafan Al-Hesn’ (AH) grown in Syria. The highest percentage
of aril and juice and lowest percentage of peel were observed in 150-day-old
fruit.
This experiment was carried out during 2009 and 2010 seasons in fields
cultivated with 10 years of Dan and Nebaly cultivars of olive trees in province
of Damascus to study the effect of foliar spray of to one of nitrogen (N), boron
(B) and zinc (Z
) on the leaf area, shoot length, number of flowers, leaves
content of mineral elements, fertilization. These elements were sprayed
individually or combined together four times during the growing season as
follows: nitrogen (5 g/l), boric acid (2g /l), zinc sulfate (2g/ l), nitrogen + boric
acid, nitrogen + zinc sulfate, Boric acid + Zinc sulfate, and nitrogen + boric acid
+ zinc sulphate) at the same rates in single spray.
Four varieties of grape raisins where made in traditional way and
investigated for their chemical composition, mineral elements and total
antioxidanst capacity. Results reveals that there were significant differences in
the average percentage of m
oisture and carbohydrate between varieties,
whereas the protein, fat and ashes percentages were not significant. Results of
minerals analysis showed that blue raisins had the highest amount of Calcium,
phosphorous and potassium with a level of 66 mg, 193 mg and 989 mg in 100 g
raisins respectively. In addition, the total polyphenol contents by Folin-
Ciocalteau assay were higher in blue (257 mg) and red raisins (213mg) when
compared to the others varieties and vitamin C was 45mg/100g and 34 mg/100g
in blue and red raisins respectively. The antioxidant activity of raisins was
assessed by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay.
The amount of raisins needed to scavenge 50% of DPPH radical (EC50) was
similar for all varieties ranging from about 4.18 mg to 6.41 mg. Total
antioxidants capacity were in descending order blue >red > white > green
raisins. Therefore, the consumption of raisins is considered to contribute the
intake of antioxidants and minerals in Syrian diet .
Ten samples of dry, cooked Chickpea, Homos with Tahina, and Falafel were
randomly collected from different places in Damascus and urban side during
2003-2004 with an average weight of 200g for each sample. Chemical
composition, amino acids, fatty
acids, and minerals were determined to
investigate the effect of cooking and frying on the nutritional value of chickpea
products.
