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Register a new userالنشاط المضاد للأكسدة في بعض أنواع عسل النحل السوري
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Damascus University رسالة ماجستير
Publication date
2015
fields
Agricultural Engineering
and research's language is
العربية
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النشاط المضاد للأكسدة في بعض أنواع عسل النحل السوري: أجري هذا البحث في مخابر كلية الزراعة قسم علوم الاغذية ومخابر مديرية التموين بالتعاون مع قسم وقاية النبات في كلية الزراعة
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References used
القرآن الكريم سورة النحل ( 68-69) الجزء الرابع عشر ( 274)
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Classified locality Yeasts have been culturing in plantology
department at the Faculty of Science-University of Damascus,
from genera of Pichia, Candida, Geotrichum, Rhodotorula, Phaffia
on solid Czhapek agar medium, and after incubated in appropr
iate
conditions their colonies showed evidence of different colors to
produce a variety of pigments. Then it cultured in liquid Czhapek
medium to increase biomass and the genera producing
endocellular pigment separated from the medium by filtration with
added ethanol on them and blasting cells by ultrasonic waves to
get a pigment, while the genera producing exocellular pigment is
separated about the liquid medium also by filtration but the solvent
was added to the medium containing the pigment.
This research studied the impact of planting location and cooking time
periods of (5, 10, 15, 20 and 40 minutes) on the antioxidant effect, and on the
total Phenols and Flavonoids contents using five different samples of Syrian
onions. The results
showed that the total Phenols, total Flavonoids and
antioxidant activity contents were between (279-583)mg/100g dry wt, (80-180)mg/100g dry wt, and (60-75%) respectively. In addition, boiling for
different periods resulted in increased total Phenols from (383 to789)mg/100g
dry wt and in total Flavonoids from (124 to 205)mg/100g dry wt as well as an
increase of (77% to 88%) of antioxidant activity as measured using the DPPH
method.
In this research, the
antioxidant capacity(DPPH method), and total phenolic content (assayed
by Folin-Ciocalteu method), ,flavonoids, anthocyanins (pH differential
method) and ascorbic acids(2,6-dichlorophenol indophenol) in three fruit
tissues (
peel, pulp and whole fruit), of four apple cultivars commonly in
Syria(Red Delicious, Rome Beauty, Starking Delicious, Golden
Delicious), were studied.
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).
Ten medicinal plants were chosen from various plants in Syria which
used as spices or cooked and Syria traditional medicine. Their names
Rosemary, Damask rose, Chamomile, Sumac, Silver linden, Black
cumin, Thyme, Mint, Laurel and lemon balm.
Mois
ture, yield of extraction, total phenolic content (TPC) and
antioxidant activities of methanol, ethanol, acetone and aqueous extracts
of medicinal plants were investigated.
The TPC were measured by Folin-Ciocalteu method, and the antioxidant
activity was assessed by the scavenging activity towards 2, 2′-diphenyl-
1-picryl hydrazyl (DPPH)-radical.
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