study of the changes for pesticide residues after preparation and cooking potatoes and its effect on Albino rat

Food safety is an area of growing worldwide concern on account of its direct bearing on human health. Pesticides [ insecticides, fungicides, etc.] are used globally for the protection of food. The presence of harmful pesticide residues in food has caused a great concern among the consumers. This study aimed to determine and investigate the changes of pesticide residues in potatoes during preparation and processing, and investigating the health effects of pesticide residues on albino rats. Potatoes was collected from local market and analyzed for pesticide residues, imidaclopride, metalaxyl, and cloropropham were found. Results showed that all processing and preparing technique led to a decrease in pesticide residues. Treating potatoes by cooking [ boiling, streaming, grilling, roasting, frying, and microwave] led to reduce in imidaclopride residues by 99.71%, 94.71%, 99.43%, 98.14%, 98.42% and 90% respectively. While metalaxyl residues was reduced by 95.7%, 91.71%, 69.29%, 93.14%, 94.95% and 52.29% respectively. Cloropropham residues were reduced by 72.96%, 59.26%, and 51.85%, 37.04%, 62.96% and 41.67%, respectively. Feeding albino rats basal diet and different cooked potatoes led to significant increase [p<0.05] in serum AST, ALT, ALP, and MDA levels compared to positive control group. While there was no significant difference in serum total protein levels in all treated groups. The study demonstrate that in most cases processing leads to reductions in residues level in the cooked potatoes, particularly through boiling, but pesticide residues affect liver function and lipid oxidation. In addition it causes histological changes in the liver and lungs of rats

potential role of some antioxidants from carotenoids and vitamins on biological and biochemical parameters of hyperlipidemic hamsters

This study was conducted to elucidate the effect of some antioxidants [carotenoids: lycopene and beta-carotene and vitamins: E and C] supplementation on some biological and biochemical parameters of male adult hyperlipidemic hamsters. Lipid profile, lipid peroxidation as MDA, blood and liver GSH, antioxidant enzymes [GPx and GR] and liver function enzymes [ALT and AST] were determined. Hyperlipidemic diet resulted in significant elevation in serum TC, LDL-C, TG, liver MDA and liver function enzymes ALT and AST, with concomitant reduction in serum HDL-C, blood GSH and liver GPx and GR enzymes activity. Supplementation by the Lycopene and vitamin C caused significant reduction in serum TC, LDL-C and TG with significant elevation in serum HDL-C. beta-carotene induced significant reduction only on TC and LDL-c vitamin E showed no obvious effect on lipid profile with highly suppressive effect on lipid peroxidation all individual antioxidants resulted in significant elevation in blood GSH, liver GPx and GR enzymes with concomitant significant reduction in liver MDA and serum ALT and AST

Comparative study of some commercial weaning foods common in Arab countries

Six types of different brands of weaning foods were chosen from supermarkets and pharmacies namely. Brand I, II, III, IV, V, and brand VI. Ten samples from each brand were taken randomly. Biochemical and biological evaluation were done. The results indicate that brand III was superior in total protein other weaning foods while brand IV was the lowest [P < 0.01]. Fat content and energy values were higher in brand II while brand III had the lowest values [P < 0.01]. The ash and phosphorus contents showed highest values in brand 1 than other types of commercial weaning foods [P < 0.01]. Calcium content was higher in brand VI and brand II but lowest in brand V. True digestibility, B.V. and N.P.U. values were almost similar in brand IV brand V and brand VI but less than other weaning foods, while it were highest in brand III. Lysine was the first limiting amino acid in brand IV and brand VI. While tryptophan was the first Limiting amino acid in brand I and methionin was the second. The highest amino acid score and N.P.U. were found in brand II and III

Biochemical and biological evaluation of different types of proteins

Seventy weaning male albino rats sprague dawely strain 28 day old weighing 35-45 gm were divided into 5 groups. Four groups of rats were provided with experimental diet representing Fish, meat, soybean concentrate and fava bean. The control group was fed casein. Results showed P.E.R. and F.E.R. were higher in the rat groups fed animal protein than plant protein. True digestibility, and N.P.U. were significantly [p < 0.01] higher in control group, meat protein and soybean concentrate than other types of proteins. While B.V was higher in casein and fish protein groups. On the other hand fish protein has a higher amino acid score and Net protein value [significant at < 0.01]