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Register a new userتطوير طرائق كروماتوغرافية - طيفية لتحديد بعض المركبات الفينولية كعوامل مضادة للأكسدة في الزيوت المصنعة محلياً
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Aِl-Baath University رسالة ماجستير
Publication date
2016
fields
Chemistry
and research's language is
العربية
Created by
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تطوير طرائق كروماتوغرافية - طيفية لتحديد بعض المركبات الفينولية كعوامل مضادة للأكسدة في الزيوت المصنعة محلياً
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الأنصاري أيهم الياس بشير 2016 تحديد البروبيل غالات في عينات زيوتنباتية مختلفة بالطريقة الطيفية الضوئية
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Functional foods are similar to conventional food and demonstrate beneficial effects
beyond their nutritional value. These effects are attributed to the presence of functional
ingredients. Functional ingredients can either be found naturally in a c
ertain food or added
to it. There’s a number of functional food products available in the market. For example,
natural functional juices containing polyphenols. The aim of this study is to determine total
phenolic content and antioxidant activity in some local functional juices. Total phenolic
content was determined according to Folin- Ciocalteu method. The highest in content was
mulberry juice, while the lowest was red grape juice. The best conditions for eliminating
ascorbic acid were also determined which were heating for
30 min at 75°C. Antioxidant activity was subsequently determined using potassium
ferricyanide. The highest in phenolic content among the studied juices were the highest in
antioxidant activity. Thus a strong correlation was found between total phenolic content
and antioxidant activity.
In this study, we talked about the importance of vitamins as nutritional supplements or medicinal substances and their vital function in the body as enzymatic complements of some vital reactions in the body and diseases caused by a vitamin deficiency
Phenols were studied in the leaves of Syrian olive varieties collected from (Harasta
and Ghouta, Damascus Countryside and Qalamun). Phenolic compounds were extracted
from the olive leaf varieties after disposal of plant pigments and fatty compounds, and
total phenols separated with solvent (methanol - water).
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).
In this research the development of the conditions of the determine copper duo by spectrophotometric method that based on the formation of a complex with Alizarin Red S was accamplished with the presence of fallow acid when the wavelength(220 nm), th
at by studying the effect of PH and the impact if the interference caused by the presence of some metal ions (nickel ions, chromiun ions, 2 inc ions, calciom ions, and triple iron ions) which make it difficult for the progress of determine copper by Alizarin Red S. the best PH value for this process is (pH = 9.5) and the relationship of Lambert Bear realized within the range 0.2 – 125 mg/ml the detection limit was 0.OO1µg/ml.
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