This study aimed to identify the essential oil compound from Cinnamomum zeylanicum barks by using GC-MS analysis and evaluate essential oil inhibition effects against Listeria monocytogenes, Escherichia coli, Enterobacter aerogenes, Pseudomonas erogenous and Staphylococcus aureus by using agar diffusion method and studied kill-time for this bacterium. The yield of Cinnamomum zeylanicum essential oil was 5%. Cinnamaldehyde 57.83% was the main compound in the essential oil extract, followed by cyclohexane carboxylic acid 9.29% and 6-octadecenoic acid 8.41%. Gram-positive and Gram-negative bacteria were inhibited growth after addition 6, 12 and 18 μL of essential oil. Zone diameter of inhibition ranged from 17.00-30.30 mm for bacterial test. A concentration of 10, 20 and 30 μL.mL-1 of the essential oil caused a rapid and steady decline in the number of viable cells from 2 to 5 Log. cycles of all strains during 24 hours.

Fungi of genus Aspergillus are active producers of extracellular tannase, and characteristics of enzyme production by local Aspergillus species have been well studied. The aim of this experimental study is isolation and partial purification of tannase enzyme from the Aspergillus niger fungus species. The purification was achieved by applying respectively ammonium sulfate (50-70%), dialysis with a specific activity 1227.08 (unit/mg protein), then passed the enzymatic extract through superdex 200 column in the gel filtration chromatography by using ÄKTA Pure 25 apparatus, the activity and the specific activity reached to 525.12 (unit/ml) and 2917.33 (unit/mg protein) respectively, with purification fold of 11.629 and yield 18.40%. One peak was obtained from an enzyme purity, which diagnosed by the absence of denaturation substances for protein SDS. Characteristics of pure enzyme showed that the molecular weight of the pure enzyme was determined, and it was found that the weight of enzyme was 95.49 KDa by using sodium dodecyl sulfate (SDS) polyacrylamide gel electrophoresis, the enzyme was active in pH range 3 to 6 and temperature of 20 to 50°C. The optimum pH and the temperature for tannase activity were recorded to be pH 5 and 35°C, respectively. Moreover, the tannase activity was inhibited by Cu, Fe and Hg ions while increased by Mg and K ions when added at 1 and 5 mM.

This study has been conducted to determine and identify the metal elements of dates syrup extracted from Khstawy, Zehdy and Shukary using Scanning electron microscope-Energy dispersive Spectrometer (SEM-EDS) technique. The results showed that dates syrup was rich in both metal and non- metals elements. The obtained results showed some different trends in the date syrup content of mineral elements. The results showed the availability of Carbon (C) element in dates syrup extracted via hydraulic pressure from Khstawy (80.73%), Zehdy (65.28 %) and Shukary (68.49%) varieties while in dates syrup produced thermally (80.59%) and dates syrup produced without thermal (72.16%). Oxygen (O) ratio in Khstawy, Zehdy, Shukary, dates syrup produced thermally, and dates syrup produced without thermal were 18.92, 35.27, 15.26, 19.09 and 27.46 respectively. Moreover, the results showed the availability of sodium (Na) (0.17 %), sulphur (S) (0.11 %), potassium (K) (0.05%), silicon (Si) (0.03%) in the dates syrup extracted from Khstawy, while in Zehdy variety there was Aluminum (Al) (0.33%), potassium (K) (0.08%), chloride (Cl) (0.03%), magnesium (Mg) (0.01%). In Shukary variety, Al (5.24%), K (0.05%), nitrogen (N) (10.73%), (S) (0.06%), copper (Cu) (0.18%). Additionally, the results showed that the quantity of metal elements available in dates syrup produced thermally were found as follow as follows: Na (0.22%), S (0.1%) as well as O and C. Yet, the number of the metal elements in the dates syrup produced by hydraulic pressure was more that the dates syrup produced thermally are as follows: Na (0.1%), Al (0.1%), K (0.1%), S (0.02%), Si (0.03%) and phosphor (P) (0.02%).

Honey is a natural product that is used by a large number of people because of its distinctive compositional constituents, which have a considerable impact on its market value. The distinctive combination of amino acids and sugars found in honey’s composition, along with its peptide content, could potentially provide several benefits to human health. During the past few years, cutting-edge techniques have been developed and used for the purpose of investigating, identifying, and characterizing peptides that are produced from honey bees. Therefore, the purpose of this review is to examine current trends and technological advancements in the study of honey bee-derived peptides, focusing on innovative and cutting-edge methods. Furthermore, this review explores various attributes of honey and its components, including the honey bee-derived peptide defensin-1. In addition, this review investigates various methods for separating and purifying peptides, as well as the factors that affect these methods. Additionally, defensin-1, a peptide produced by honey bees, is discussed along with its antioxidant and antimicrobial capabilities. In addition, this review focuses on cutting-edge and innovative omic methods used to study honey bee peptides, as well as the significance of artificial intelligence tools in their investigation. Consequently, the review paper delves into various significant obstacles faced by researchers and scientists studying honey bee peptides, while also offering an extensive range of fascinating opportunities and possibilities for future research for those interested in groundbreaking discoveries in this area.