Effect of date stones supplementation in diet on lipid fractions, liver function and fatty acid composition of rats

This study presents the effects of powder date stones on lipid fractions [total cholesterol, total lipids, triglyceride, high-density lipoprotein cholesterol, low-density lipoprotein cholesterol and very low-density lipoprotein cholesterol] of the plasma and liver of rats, as well as fatty acid composition and the activities of liver function enzymes. These enzymes include plasma glutamate pyruvate, glutamate oxaloacetate transaminases, lactate dehydrogenase, alkaline phosphatase and g-glutamyl transferase were tested in rats, fed synthetic diet which were supplemented with different concentrations of powder date stones 0.0%, 2.0%, 4.0% and 6.0% [8 rats for each group] for 5 weeks. As well as determined of chemical composition and minerals in powder of dale stones. The results of chemical Composition for date stones powder were 7.84%, 2.88%, 13.76%, 4.01%, and 71.5!% for crude protein, crude fat, crude fiber, ash and NFE on dry matter respectively, Mineral content of date stones powder was 687.5, 64, 65.5, 55, 4.5, 2.15 and 1.23 mg/100g for K, Ca, P, Mg. Na, Fe and Cu on dry matter respectively. The body weight gain of rats has significant increase in group 3, with level 4.Og powder stones /100 g diet, comparing with control group. The feed intake in group 2, with level 2.0g powder stones /100 g diet, significantly increased in the 2nd, 3rd and 4th week [93.73, 98.90 and 100.8 gm. /day respectively] comparing with control group. While in the end of 5th week, it was significantly increased in group 3 comparing with control group 105.78 gm. /day. The relative weight of spleen and heart in group 4, with level 6.0g powder stones /100 g diet, significantly decreased comparing with control group. Also, the relative weight of kidney and liver for group 3 significantly decreased comparing with control group. Group 2 significantly decreased in plasma total cholesterol and plasma LDL-cholesterol comparing with control. In compatible, plasma total lipid, triglycerides and plasma VLDL-cholesterol were significantly decreased in group 4 [170.6, 175.5, 160.6, 181.8 and 190.9 mg/dl. respectively] comparing with control group. On the other hand, plasma HDL cholesterol significantly increased in group 2 comparing with control group. Total cholesterol, total lipid and triglyceride of liver were significantly decreased in group 4 [4.1, 30.7and 19.76 mg/g respectively] comparing with control group. The fatty acids composition in liver was Palmitic [C16:0], Palmitoleic [C16:1], Stearic [Cl8:0], Linoleic [C18:2], Linolenic [C18:3] and Lignoceric [C24:0], which were significantly increased comparing with control group. This study showed that date palm pollen grains played a role in lowering lipid fractions and protected the liver by maintenance of liver function enzymes activity

Effect of hull-less barley flour addition on the chemical nutritional value and sensory quality of Tarhana

Tarhana is a dried soup based made from yoghurt and wheat flour that was supplemented with whole meal hull less barley flour up to 75% [based on the wheat flour used] to improve its nutritional value. The chemical composition, dietary fiber content, and color of Tarhana and its formulae were evaluated. Increasing hull less barley level increased the crude protein and total dietary fibers in Tarhana formulae. Also, the titratable acidhy [as lactic acid] and pH values were increased. The color during fermentation of Tarhana formulae was evaluated and the results indicated that fermentation caused decreasing in the Hunter L, a and b values and the color was dark when the amount of barley flour up to75% in Tarhana. Whereas, the yellowish and reddish color of the formulae before fermentation was not changed by the addition of 50% hull less barely flour. The sensory quality evaluation of Tarhana and its formulae showed that the Tarhana soup formed of 25% barley flour had the highest score followed by 50% in overall acceptability. Generally, Tarhana formulae with 25 and 50% wholemeal hull-less barley flour had high scores from the taste panelists, safe and with high nutrition value

effect of storage on the level of nitrite and nitrate in meat products available in Cairo market and effect of adding some antioxidants on one of the meat products

Meat is considered of high nutritional value as it contain protein, fat, vitamins and minerals. Nitrates and nitrites were used in meat products. The presence of nitrates and nitrites in foods may play a negative role in general health status. This study aimed to estimate the concentration levels of nitrite and nitrate in different meat and meat products that are available in Cairo Governorate markets and the effect of adding some antioxidant on the level of nitrates and nitrites in the products. The nitrate and nitrite contents were determined according to Griess methods. The results indicated that, sausage and kofta fresh samples tended to have the highest content of sodium nitrates, followed by burger. On contrast, luncheon fresh samples tended to have the lowest content of nitrates. As expected, after 30 and 60 days of storage, the level of nitrates has been significantly decreased, as compared to fresh samples. On contrast, the level of nitrites has been significantly increased, as compared to fresh samples. The investigated samples contained nitrite lower than the recommended safety limit proposed by Egyptian standards. With the exception of basterma samples the contained nitrites were higher than the recommended by Egyptian standard partially after storage. It should be noticed that, all investigated sausage samples treated with antioxidant [vitamin C, vitamin E and selenium] have nitrites in the amount lower than the recommended safety limit, even after storage for 60 days. All tested antioxidants had a good affect for lowering nitrate and nitrite contents for all investigated samples. It should be noted that vitamin C tended to have the most effect for reducing nitrites among all tested antioxidants followed by vitamin E