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Mohammed Asif Ahmed
Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia

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Journal article
Published: 27 March 2021 in Processes
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Beetroot is a widely consumed crop all over the world and contains plenty of bioactive compounds. In this study, we analyzed the bioactive as well as the antimicrobial properties of the oven-dried beetroot (pulp and peel) using different solvents. The 50% methanolic extract yielded the highest content of total polyphenols and total flavonoids as well as the reducing power of the beetroot. The beetroot peel exhibited a higher content of total polyphenols, total flavonoids, and reducing power activity under all the extraction solvents. Mixture of methanol and water (50% v/v) extracted the highest chlorogenic acid (78.24 mg/100 g) of the dried beetroot peel, while 1,2-dihydroxybenzene was the most noteworthy phenolic compound (42.52 mg/100 g) in beetroot peel methanolic extract. The 50% methanolic extract of both peel and pulp demonstrated the highest antibacterial and anticandidal potential. These results can be helpful for beetroot consumption.

ACS Style

Ahmad Salamatullah; Khizar Hayat; Mohammed Alkaltham; Mohammed Ahmed; Shaista Arzoo; Fohad Husain; Alhanouf Al-Dossari; Ghalia Shamlan; Laila Al-Harbi. Bioactive and Antimicrobial Properties of Oven-Dried Beetroot (Pulp and Peel) Using Different Solvents. Processes 2021, 9, 588 .

AMA Style

Ahmad Salamatullah, Khizar Hayat, Mohammed Alkaltham, Mohammed Ahmed, Shaista Arzoo, Fohad Husain, Alhanouf Al-Dossari, Ghalia Shamlan, Laila Al-Harbi. Bioactive and Antimicrobial Properties of Oven-Dried Beetroot (Pulp and Peel) Using Different Solvents. Processes. 2021; 9 (4):588.

Chicago/Turabian Style

Ahmad Salamatullah; Khizar Hayat; Mohammed Alkaltham; Mohammed Ahmed; Shaista Arzoo; Fohad Husain; Alhanouf Al-Dossari; Ghalia Shamlan; Laila Al-Harbi. 2021. "Bioactive and Antimicrobial Properties of Oven-Dried Beetroot (Pulp and Peel) Using Different Solvents." Processes 9, no. 4: 588.

Journal article
Published: 28 February 2021 in Processes
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The eggplant is an important vegetable that is used all over the world and it contains valuable bioactive properties. Cooking methods affect the nutritional value as well as the functional characteristics of vegetables. This study investigated the effect of air-frying at different temperatures and the extraction solvents on the bioactive properties of eggplant. The eggplant air-fried for 25 min and extracted with 50% ethanol exhibited the highest total flavonoid content (35.10 mg catechin equivalent per gram dry weight), while its total polyphenol content was found as 87.81 mg gallic acid equivalent per gram dry weight. The uncooked sample exhibited the lowest DPPH scavenging (IC50: 422.12 mg/mL reducing power: 0.914), while the highest DPPH scavenging activity (IC50: 2.87 mg/mL; reducing power: 0.936) was recorded for the sample air-fried for 25 min and extracted with 50% ethanol. The highest amount of tannic acid was found in medium-cooked eggplant, while chlorogenic acid was the highest in the high-cooked sample. These results might be helpful for functional food processors.

ACS Style

Ahmad Salamatullah; Mohammed Ahmed; Mohammed Alkaltham; Khizar Hayat; Najla Aloumi; Alhanouf Al-Dossari; Laila Al-Harbi; Shaista Arzoo. Effect of Air-Frying on the Bioactive Properties of Eggplant (Solanum melongena L.). Processes 2021, 9, 435 .

AMA Style

Ahmad Salamatullah, Mohammed Ahmed, Mohammed Alkaltham, Khizar Hayat, Najla Aloumi, Alhanouf Al-Dossari, Laila Al-Harbi, Shaista Arzoo. Effect of Air-Frying on the Bioactive Properties of Eggplant (Solanum melongena L.). Processes. 2021; 9 (3):435.

Chicago/Turabian Style

Ahmad Salamatullah; Mohammed Ahmed; Mohammed Alkaltham; Khizar Hayat; Najla Aloumi; Alhanouf Al-Dossari; Laila Al-Harbi; Shaista Arzoo. 2021. "Effect of Air-Frying on the Bioactive Properties of Eggplant (Solanum melongena L.)." Processes 9, no. 3: 435.

Journal article
Published: 01 February 2021 in Sustainability
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Fruits and vegetables constitute a considerable amount of antioxidants and among them eggplant is a rich source of polyphenol compounds. This study investigated the bioactive and antimicrobial properties of eggplant under different degree of microwave cooking. The eggplant was cooked for 7 min (light cooked), 10 min (medium cooked), and 15 min (high cooked). The highest total polyphenol content was observed in the light cooked eggplant sample (27.35 mg gallic acid equivalent (GAE)/g dry weight (DW)) followed by high cooked sample (26.10 mg GAE/g DW), while the lowest total polyphenol content (2.79 mg GAE/g DW) was obtained for the uncooked (control) sample. The total polyphenol content of the samples ranged in the following order; light cooked > high cooked > medium cooked > uncooked. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging of eggplant ranged between 16.16% (control) and 47.88% (high cooked). The highest reducing power was exhibited by the light cooked (absorbance 1.708) eggplant sample followed by the high cooked (absorbance 1.597), while the lowest reducing power was shown by uncooked sample (absorbance 0.389). Moreover, antimicrobial studies showed that light cooked eggplant sample demonstrated broad-spectrum inhibition of growth in Gram-positive as well as Gram-negative bacteria and Candida albicans. Slightly lower antimicrobial potential was exhibited by medium cooked eggplant sample while no antibacterial or antifungal activity was recorded for the extract of high cooked eggplant sample. Microwave cooking might be a method to enhance the antioxidant and antimicrobial potential of eggplant.

ACS Style

Ahmad Salamatullah; Mohammed Alkaltham; Khizar Hayat; Mohammed Ahmed; Shaista Arzoo; Fohad Husain; Abdulhakeem Alzahrani. Bioactive and Antimicrobial Properties of Eggplant (Solanum melongena L.) under Microwave Cooking. Sustainability 2021, 13, 1519 .

AMA Style

Ahmad Salamatullah, Mohammed Alkaltham, Khizar Hayat, Mohammed Ahmed, Shaista Arzoo, Fohad Husain, Abdulhakeem Alzahrani. Bioactive and Antimicrobial Properties of Eggplant (Solanum melongena L.) under Microwave Cooking. Sustainability. 2021; 13 (3):1519.

Chicago/Turabian Style

Ahmad Salamatullah; Mohammed Alkaltham; Khizar Hayat; Mohammed Ahmed; Shaista Arzoo; Fohad Husain; Abdulhakeem Alzahrani. 2021. "Bioactive and Antimicrobial Properties of Eggplant (Solanum melongena L.) under Microwave Cooking." Sustainability 13, no. 3: 1519.

Journal article
Published: 21 August 2020 in Saudi Journal of Biological Sciences
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Nutritional risk in children is associated with food safety. This is the first study to identify the food type consumed by 6-17-year-old school-going children in Saudi Arabia. Eight permitted artificial food color additives, including Tartrazine (E102), Sunset Yellow (E110), Carmoisine (E122), Allura Red (E129), Indigo Carmine (E132), Brilliant Blue (E133),Fast Green (E143), and Black PN (E151), and two non-permitted ones, Erythrosine (E127) and Red 2G (E128), were determined using 24-h dietary recall questionnaires. Artificial color additives in 839 food products were divided into nine categories, including biscuits, cakes, chocolates, chips, ice cream, juices and drinks, candy, jelly, and chewing gum, and determined using high performance liquid chromatography using diode array detector. The results indicated a high intake of juices and drinks, ice cream, and cakes, but low consumption of chewing gum among school-going children. Among the permitted artificial food color additives, Brilliant Blue (E133) (54.1%) and Tartrazine (E102) (42.3%) were the most commonly used. Sunset Yellow (E110) levels in one chocolate sample, Tartrazine (E102) and Sunset Yellow (E110) levels in one and two juice and drink samples, respectively, and Brilliant Blue (E133) levels in two candy samples exceeded the permitted level. Therefore, further investigations are needed to provide insights into the possible adverse health effects of high intake of these additives in artificial food coloring on the test population are warranted.

ACS Style

Mohammed Asif Ahmed; Abdulrahman S. Al-Khalifa; Doha M. Al-Nouri; Mohamed Fekry Serag El-Din. Dietary intake of artificial food color additives containing food products by school-going children. Saudi Journal of Biological Sciences 2020, 28, 27 -34.

AMA Style

Mohammed Asif Ahmed, Abdulrahman S. Al-Khalifa, Doha M. Al-Nouri, Mohamed Fekry Serag El-Din. Dietary intake of artificial food color additives containing food products by school-going children. Saudi Journal of Biological Sciences. 2020; 28 (1):27-34.

Chicago/Turabian Style

Mohammed Asif Ahmed; Abdulrahman S. Al-Khalifa; Doha M. Al-Nouri; Mohamed Fekry Serag El-Din. 2020. "Dietary intake of artificial food color additives containing food products by school-going children." Saudi Journal of Biological Sciences 28, no. 1: 27-34.

Journal article
Published: 04 May 2020 in International Journal of Biological Macromolecules
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The camel has several biochemical, physiological, and anatomical features to withstand the harsh desert climate. Camel eye lens contains a novel protein (ζ-crystallin) in bulk quantity. Previous reports suggest that non-enzymatic glycation of eye lens proteins plays an important role in the etiology of cataract. In this study, we have characterized the role of glucose, fructose, and methylglyoxal (MGO) in the glycation of camel lens ζ-crystallin. From the results obtained, it was found that MGO reacted rapidly, fructose reacted moderately, and glucose was the least reactive even after prolonged incubation (>100 days). Glycation with MGO and fructose led to changes in the structure of ζ-crystallin, while glucose had no remarkable effect. The surface hydrophobicity did not change and no aggregates or amyloid fibrils were observed in the glycated ζ-crystallin. Moreover, the secondary structure of glycated ζ-crystallin remained similar after glycation. Our results suggested that due to natural adaptation, the camel lens protein ζ-crystallin retained its structure and solubility even after glycation to perform the single known function of the lens proteins: to focus unscattered light on the retina.

ACS Style

Ejlal Mohamed Abdullah; Samina Hyder Haq; Mohammed Asif Ahmed; Javed Masood Khan; Salman Freeh Alamery; Ajamaluddin Malik. Structural stability and solubility of glycated camel lens ζ-crystallin. International Journal of Biological Macromolecules 2020, 158, 384 -393.

AMA Style

Ejlal Mohamed Abdullah, Samina Hyder Haq, Mohammed Asif Ahmed, Javed Masood Khan, Salman Freeh Alamery, Ajamaluddin Malik. Structural stability and solubility of glycated camel lens ζ-crystallin. International Journal of Biological Macromolecules. 2020; 158 ():384-393.

Chicago/Turabian Style

Ejlal Mohamed Abdullah; Samina Hyder Haq; Mohammed Asif Ahmed; Javed Masood Khan; Salman Freeh Alamery; Ajamaluddin Malik. 2020. "Structural stability and solubility of glycated camel lens ζ-crystallin." International Journal of Biological Macromolecules 158, no. : 384-393.

Journal article
Published: 29 March 2020 in Saudi Journal of Biological Sciences
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Gelatin is used as an ingredient in both food and non-food industries as a gelling agent, stabilizer, thickener, emulsifier, and film former. Porcine skins, bovine hides, and cattle bones are the most common sources of gelatin. However, mammalian gelatins are rejected by some consumers due to social, cultural, religious, or health-related concerns. In the present study, gelatin was obtained from camel skin as an alternative source using a combination of processing steps. Central composite design combined with response surface methodology was used to achieve high gelatin yields under different extraction conditions: temperatures of 40, 60, and 80 °C; pH values of 1, 4, and 7; and extraction times of 0.5, 2.0, and 3.5 min. Maximum gelatin yield from camel skin (29.1%) was achieved at 71.87 °C and pH 5.26 after 2.58 min. The extracted gelatin samples were characterized for amino acid profile, foaming capacity, film formation, foam stability, and gel strength (Bloom value). Gelatin nanoparticles were produced, and their morphology and zeta potential were determined. Bloom value of the camel skin gelatin was 340 g. Amino acid analysis revealed that the extracted gelatin showed high glycine and proline contents. Analysis of camel skin gelatin nanoparticle and functional properties revealed high suitability for food and non-food applications, with potential use in the growing global halal food market.

ACS Style

Mohammed Asif Ahmed; Hassan A. Al-Kahtani; Irwandi Jaswir; Hamza AbuTarboush; Elsayed A. Ismail. Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles. Saudi Journal of Biological Sciences 2020, 27, 1596 -1601.

AMA Style

Mohammed Asif Ahmed, Hassan A. Al-Kahtani, Irwandi Jaswir, Hamza AbuTarboush, Elsayed A. Ismail. Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles. Saudi Journal of Biological Sciences. 2020; 27 (6):1596-1601.

Chicago/Turabian Style

Mohammed Asif Ahmed; Hassan A. Al-Kahtani; Irwandi Jaswir; Hamza AbuTarboush; Elsayed A. Ismail. 2020. "Extraction and characterization of gelatin from camel skin (potential halal gelatin) and production of gelatin nanoparticles." Saudi Journal of Biological Sciences 27, no. 6: 1596-1601.

Journal article
Published: 19 February 2020 in Journal of King Saud University - Science
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ACS Style

Mariam El-Suhaibani; Mohammed Asif Ahmed; Magdi A. Osman; Mariam Al-Sohaibani; Mariam El-Suhiabany. Study of germination, soaking and cooking effects on the nutritional quality of goat pea (Securigera securidaca L.). Journal of King Saud University - Science 2020, 32, 2029 -2033.

AMA Style

Mariam El-Suhaibani, Mohammed Asif Ahmed, Magdi A. Osman, Mariam Al-Sohaibani, Mariam El-Suhiabany. Study of germination, soaking and cooking effects on the nutritional quality of goat pea (Securigera securidaca L.). Journal of King Saud University - Science. 2020; 32 (3):2029-2033.

Chicago/Turabian Style

Mariam El-Suhaibani; Mohammed Asif Ahmed; Magdi A. Osman; Mariam Al-Sohaibani; Mariam El-Suhiabany. 2020. "Study of germination, soaking and cooking effects on the nutritional quality of goat pea (Securigera securidaca L.)." Journal of King Saud University - Science 32, no. 3: 2029-2033.

Original research article
Published: 05 November 2018 in Frontiers in Microbiology
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In the present study, a facile environmentally friendly approach was described to prepare monodisperse iron oxide (Fe3O4) nanoparticles (IONPs) by low temperature solution route. The synthesized nanoparticles were characterized using x-ray diffraction spectroscopy (XRD), Raman spectroscopy, field emission scanning electron microscopy (FESEM) measurements, Fourier-Transform Infrared Spectroscopy (FTIR), and Thermogravimetric analysis (TGA) analyses. XRD patterns revealed high crystalline quality of the nanoparticles. SEM micrographs showed the monodispersed IONPs with size ranging from 6 to 9 nm. Synthesized nanoparticles demonstrated MICs of 32, 64, and 128 μg/ml against Gram negative bacteria i.e., Serratia marcescens, Escherichia coli, and Pseudomonas aeruginosa, respectively, and 32 μg/ml against Gram positive bacteria Listeria monocytogenes. IOPNs at its respective sub-MICs demonstrated significant reduction of alginate and exopolysaccharide production and subsequently demonstrated broad-spectrum inhibition of biofilm ranging from 16 to 88% in the test bacteria. Biofilm reduction was also examined using SEM and Confocal Laser Scanning Microscopy (CLSM). Interaction of IONPs with bacterial cells generated ROS contributing to reduced biofilm formation. The present study for the first time report that these IONPs were effective in obliterating pre-formed biofilms. Thus, it is envisaged that these nanoparticles with broad-spectrum biofilm inhibitory property could be exploited in the food industry as well as in medical settings to curtail biofilm based infections and losses.

ACS Style

Nasser A. Al-Shabib; Fohad Mabood Husain; Faheem Ahmed; Rais Ahmad Khan; Mohammad Shavez Khan; Firoz Ahmad Ansari; Mohammad Zubair Alam; Mohammed Asif Ahmed; Mohd Shahnawaz Khan; Mohammad Hassan Baig; Javed Masood Khan; Syed Ali Shahzad; Mohammed Arshad; Abdullah Alyousef; Iqbal Ahmad. Low Temperature Synthesis of Superparamagnetic Iron Oxide (Fe3O4) Nanoparticles and Their ROS Mediated Inhibition of Biofilm Formed by Food-Associated Bacteria. Frontiers in Microbiology 2018, 9, 2567 .

AMA Style

Nasser A. Al-Shabib, Fohad Mabood Husain, Faheem Ahmed, Rais Ahmad Khan, Mohammad Shavez Khan, Firoz Ahmad Ansari, Mohammad Zubair Alam, Mohammed Asif Ahmed, Mohd Shahnawaz Khan, Mohammad Hassan Baig, Javed Masood Khan, Syed Ali Shahzad, Mohammed Arshad, Abdullah Alyousef, Iqbal Ahmad. Low Temperature Synthesis of Superparamagnetic Iron Oxide (Fe3O4) Nanoparticles and Their ROS Mediated Inhibition of Biofilm Formed by Food-Associated Bacteria. Frontiers in Microbiology. 2018; 9 ():2567.

Chicago/Turabian Style

Nasser A. Al-Shabib; Fohad Mabood Husain; Faheem Ahmed; Rais Ahmad Khan; Mohammad Shavez Khan; Firoz Ahmad Ansari; Mohammad Zubair Alam; Mohammed Asif Ahmed; Mohd Shahnawaz Khan; Mohammad Hassan Baig; Javed Masood Khan; Syed Ali Shahzad; Mohammed Arshad; Abdullah Alyousef; Iqbal Ahmad. 2018. "Low Temperature Synthesis of Superparamagnetic Iron Oxide (Fe3O4) Nanoparticles and Their ROS Mediated Inhibition of Biofilm Formed by Food-Associated Bacteria." Frontiers in Microbiology 9, no. : 2567.

Article
Published: 02 May 2017 in Journal of Inorganic and Organometallic Polymers and Materials
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Two-dimensional monolayer structures of graphene-based materials and their hybrids offer interesting physico-chemical properties and have been extensively explored in a wide variety of applications in recent years. We have developed a simple, rapid, eco-friendly and cost-effective route for the synthesis of cobalt oxide (Co3O4) nanoparticle-decorated reduced graphene oxide (GO) by using date syrup as the reducing agent. The GO reduction process occurs simultaneously with Co3O4 nanoparticle formation at 95 °C under stirring. The structure and composition of the Co3O4 nanoparticle-decorated reduced graphene oxide (rGO) sheets were characterized by X-ray diffraction (XRD), scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy and Fourier transform infrared spectroscopy. Our XRD and SEM results suggested that the Co3O4 nanoparticles decorated the surface of the rGO. The biocompatibility of the Co3O4 nanoparticle-decorated rGO (Co3O4-rGO) was assessed using human mesenchymal stem cells (hMSCs) as in vitro model by MTT cell viability assay and AO/EB staining. The cell viability assay indicated that Co3O4-rGO exhibited biocompatibility with hMSCs. Compared with a control, no changes were observed in the fluorescent microscopy images of cells exposed to Co3O4-rGO. Our present findings suggest a green and easy route for the synthesis of biocompatible Co3O4-rGO with hMSCs, which is promising for biomedical applications.

ACS Style

Jegan Athinarayanan; Vaiyapuri Subbarayan Periasamy; Khalid A. Alatiah; Mohammed Asif Ahmed; Ali A. Alshatwi. Green Fabrication of Co3O4 Nanoparticle-Decorated Reduced Graphene Oxide Sheets: Evaluation of Biocompatibility on Human Mesenchymal Stem Cells for Biomedical Applications. Journal of Inorganic and Organometallic Polymers and Materials 2017, 27, 1110 -1116.

AMA Style

Jegan Athinarayanan, Vaiyapuri Subbarayan Periasamy, Khalid A. Alatiah, Mohammed Asif Ahmed, Ali A. Alshatwi. Green Fabrication of Co3O4 Nanoparticle-Decorated Reduced Graphene Oxide Sheets: Evaluation of Biocompatibility on Human Mesenchymal Stem Cells for Biomedical Applications. Journal of Inorganic and Organometallic Polymers and Materials. 2017; 27 (4):1110-1116.

Chicago/Turabian Style

Jegan Athinarayanan; Vaiyapuri Subbarayan Periasamy; Khalid A. Alatiah; Mohammed Asif Ahmed; Ali A. Alshatwi. 2017. "Green Fabrication of Co3O4 Nanoparticle-Decorated Reduced Graphene Oxide Sheets: Evaluation of Biocompatibility on Human Mesenchymal Stem Cells for Biomedical Applications." Journal of Inorganic and Organometallic Polymers and Materials 27, no. 4: 1110-1116.

Journal article
Published: 12 March 2017 in International Journal of Food Properties
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Camel bone was demineralized through HCl acidulation process at different concentrations (0.0%, 1.5%, 3.0%, and 6.0%) over 1–5 days. The level of demineralization was acid concentration and soaking time dependent. Highest demineralization (62.0%) was recorded in bone sample treated with 6.0% dilute acid for 5 days. Energy dispersive X-ray spectroscopy (EDX) elemental analysis revealed reduction in Ca and increase in N and H, while O remains unaffected. Particulate characteristics by scanning electron microscope showed an increased surface roughness of bone after demineralization. Fourier transform infrared (FT-IR) analysis of ossein depicted the presence of functional group similar to that of bone protein (collagen). Statistical optimization by central composite design (CCD) revealed a significant quadratic model for optimum values of extraction temperature, pH, and extraction time. The highest gelatin yield from camel bone was 23.66% at optimum extraction condition (71.87°C, pH 5.26, and 2.58 h) and the bloom was 205.74 g. Camel bone is suitable for production of gelatin with good potentials in food and nonfood applications.

ACS Style

Hassan A. Al-Kahtani; Irwandi Jaswir; Elsayed Ismail; Mohammed Asif Ahmed; Ademola Monsur Hammed; Saeed Olorunnisola; Fitri Octavianti. Structural characteristics of camel-bone gelatin by demineralization and extraction. International Journal of Food Properties 2017, 20, 2559 -2568.

AMA Style

Hassan A. Al-Kahtani, Irwandi Jaswir, Elsayed Ismail, Mohammed Asif Ahmed, Ademola Monsur Hammed, Saeed Olorunnisola, Fitri Octavianti. Structural characteristics of camel-bone gelatin by demineralization and extraction. International Journal of Food Properties. 2017; 20 (11):2559-2568.

Chicago/Turabian Style

Hassan A. Al-Kahtani; Irwandi Jaswir; Elsayed Ismail; Mohammed Asif Ahmed; Ademola Monsur Hammed; Saeed Olorunnisola; Fitri Octavianti. 2017. "Structural characteristics of camel-bone gelatin by demineralization and extraction." International Journal of Food Properties 20, no. 11: 2559-2568.

Journal article
Published: 01 March 2017 in Food Chemistry
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Pork DNA was detected in meat mixtures using both conventional PCR and real-time PCR (RT-PCR). Thirty meat mixtures containing beef, chicken, camel, rabbit, goat and sheep with varying percentage of pork (0%, 1%, 5%, 10%, and 20%) and 75 commercial food products, were analyzed using conventional and RT-PCR to determine the presence of pork DNA. Pork DNA standard curves and cycle threshold (Ct) values were used for quantification. The detection limits for pork DNA in the mixtures were 0.22, 0.047, 0.048, 0.0000037, 0.015ng/μl respectively. Unlike conventional PCR, RT-PCR detected pork DNA in nine processed food samples [chicken sausages (2), chicken luncheon (2), turkey meat loaf, milk chocolate with soft nougat, jelly, cake, and candies] at pork DNA concentrations of 0.0001ng/μl or less.

ACS Style

Hassan A. Al-Kahtani; Elsayed Ismail; Mohammed Asif Ahmed. Pork detection in binary meat mixtures and some commercial food products using conventional and real-time PCR techniques. Food Chemistry 2017, 219, 54 -60.

AMA Style

Hassan A. Al-Kahtani, Elsayed Ismail, Mohammed Asif Ahmed. Pork detection in binary meat mixtures and some commercial food products using conventional and real-time PCR techniques. Food Chemistry. 2017; 219 ():54-60.

Chicago/Turabian Style

Hassan A. Al-Kahtani; Elsayed Ismail; Mohammed Asif Ahmed. 2017. "Pork detection in binary meat mixtures and some commercial food products using conventional and real-time PCR techniques." Food Chemistry 219, no. : 54-60.

Review
Published: 03 February 2017 in European Journal of Lipid Science and Technology
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Wheat germ is a by-product of wheat milling from which wheat germ oil (WGO) can be obtained using different techniques. For a better quality WGO, techniques such supercritical fluid fractionation, molecular distillation, and other innovative methods can be adopted. WGO is composed of nonpolar lipids, glycolipids, phospholipids, alcohols, esters, alkene, aldehydes, tocopherols, n-alkanols, sterols, 4-methyl sterols, triterpenols, hydrocarbons, pigments, and volatile components. The most abundant WGO fatty acid is linoleic acid which composes 42–59% of total triglycerides followed by palmitic (16:0) and oleic acids (18:1). The stearic acid, a saturated fatty acid, is usually less than 2%. WGO is rich in tocopherols particularly vitamin E. It contains α-tocopherol and β-tocopherol which gives various health benefits to it. It is being used in medicine, cosmetic, agricultural, and food industry. Some of its applications include production of vitamins and food supplements, animal feed and biological insect control and for treating circulatory/cardiac disorders and weaknesses. More studies are required for producing better quality WGO such as application of more innovative and optimized techniques that can increase its health benefits and hence utilization. More mechanistic approaches for extraction, evaluation, and utilization of WGO can help in making this by-product of wheat processing more valuable. Practical application: Wheat is a major food crop around the globe and produced and processed in large quantities. Its by-products such as wheat germ can be used to obtain value added products. Oil obtained from wheat germ is found to be a good source of various nutritionally beneficial constituents and carry important health benefits and functional properties. The review will help researchers to carry out further research to improve processing and the quality of oil besides emphasizing on its beneficial aspects. It will also assist in better utilization of this wheat by-product to develop value added products and nutraceuticals after carrying out further studies. Wheat germ oil is a valuable by-product from wheat grain which is a good source of important nutraceuticals such as α- and β-tocopherol. Extraction of this oil from wheat germ is important for the effective utilization of its various potential nutraceuticals that have reported health benefits. This review also explains detailed chemical composition, processing, functional activities, and potential utilization of wheat germ oil.

ACS Style

Kashif Ghafoor; Mehmet Musa Özcan; Fahad AL Juhaimi; Elfadıl E. Babıker; Zaidul Islam Sarker; Isam A. Mohamed Ahmed; Mohammed Asif Ahmed. Nutritional composition, extraction, and utilization of wheat germ oil: A review. European Journal of Lipid Science and Technology 2017, 119, 1 .

AMA Style

Kashif Ghafoor, Mehmet Musa Özcan, Fahad AL Juhaimi, Elfadıl E. Babıker, Zaidul Islam Sarker, Isam A. Mohamed Ahmed, Mohammed Asif Ahmed. Nutritional composition, extraction, and utilization of wheat germ oil: A review. European Journal of Lipid Science and Technology. 2017; 119 (7):1.

Chicago/Turabian Style

Kashif Ghafoor; Mehmet Musa Özcan; Fahad AL Juhaimi; Elfadıl E. Babıker; Zaidul Islam Sarker; Isam A. Mohamed Ahmed; Mohammed Asif Ahmed. 2017. "Nutritional composition, extraction, and utilization of wheat germ oil: A review." European Journal of Lipid Science and Technology 119, no. 7: 1.

Journal article
Published: 01 January 2017 in Quality Assurance and Safety of Crops & Foods
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ACS Style

H.A. Al-Kahtani; M.A. Ahmed; A.A. Abou-Arab; K. Hayat. Identification of lard in vegetable oil binary mixtures and commercial food products by FTIR. Quality Assurance and Safety of Crops & Foods 2017, 9, 11 -22.

AMA Style

H.A. Al-Kahtani, M.A. Ahmed, A.A. Abou-Arab, K. Hayat. Identification of lard in vegetable oil binary mixtures and commercial food products by FTIR. Quality Assurance and Safety of Crops & Foods. 2017; 9 (1):11-22.

Chicago/Turabian Style

H.A. Al-Kahtani; M.A. Ahmed; A.A. Abou-Arab; K. Hayat. 2017. "Identification of lard in vegetable oil binary mixtures and commercial food products by FTIR." Quality Assurance and Safety of Crops & Foods 9, no. 1: 11-22.

Journal article
Published: 06 February 2009 in Nutrition & Food Science
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ACS Style

Magdi A. Osman; Mohammed Asif Ahmed. Chemical and proximate composition of (Zizyphus spina‐christi) nabag fruit. Nutrition & Food Science 2009, 39, 70 -75.

AMA Style

Magdi A. Osman, Mohammed Asif Ahmed. Chemical and proximate composition of (Zizyphus spina‐christi) nabag fruit. Nutrition & Food Science. 2009; 39 (1):70-75.

Chicago/Turabian Style

Magdi A. Osman; Mohammed Asif Ahmed. 2009. "Chemical and proximate composition of (Zizyphus spina‐christi) nabag fruit." Nutrition & Food Science 39, no. 1: 70-75.

Journal article
Published: 31 December 2007 in Food Chemistry
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Degradation of the acaricides abamectin, flufenoxuron and amitraz on date palms, Phoenix dactylefera var. Nabout Seif, grown in Saudi Arabia was studied during the post-harvest interval (PHI) under the local weather and soil conditions. The initial deposit of abamectin residues on dates was 0.09 mg/kg, which declined to 0.03 (66%) and 0.02 mg/kg (88%) after 7 and 14 days of spraying, respectively (PHI = 10 days, MRL = 0.03 mg/kg). The initial deposit of flufenoxuron was 0.68 mg/kg and declined to 0.25 (68%), 0.07 (90%) and 0.03 mg/kg (96%) after 16, 52 and 60 days, respectively (PHI = 50 days, MRL = 0.1 mg/kg). Finally, the initial deposit of amitraz was 0.34 mg/kg which declined to 0.02 mg/kg (95%) and was not detected (100%) after 21 and 30 days, respectively (PHI = 28 days, MRL = 0.01 mg/kg). The acceptable daily intake (ADI) for fruits and vegetables set by FAO/WHO for the three acaricides tested was based on regular and average consumption of fruit, however, in Saudi Arabia, and other neighboring countries, natives consume more date (more than 10 times) than an average person living outside this region. Such high date consumption could lead to a higher risk of exposure to pesticides, especially in children and other vulnerable individuals.

ACS Style

Alaa Kamel; Saleh Al-Dosary; Samy Ibrahim; Mohammed Asif Ahmed. Degradation of the acaricides abamectin, flufenoxuron and amitraz on Saudi Arabian dates. Food Chemistry 2007, 100, 1590 -1593.

AMA Style

Alaa Kamel, Saleh Al-Dosary, Samy Ibrahim, Mohammed Asif Ahmed. Degradation of the acaricides abamectin, flufenoxuron and amitraz on Saudi Arabian dates. Food Chemistry. 2007; 100 (4):1590-1593.

Chicago/Turabian Style

Alaa Kamel; Saleh Al-Dosary; Samy Ibrahim; Mohammed Asif Ahmed. 2007. "Degradation of the acaricides abamectin, flufenoxuron and amitraz on Saudi Arabian dates." Food Chemistry 100, no. 4: 1590-1593.

Journal article
Published: 01 July 2000 in American Potato Journal
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The effect on properties of starch isolated from Ajax and Diamant potatoes freshly harvested and irradiated immediately after harvest and after two weeks with 0.05, 0.10, 0.15, and 0.20 kGy were reported. Changes due to postirradiation storage up to six months at two different conditions (5 C, 90±2% RH and 20 C, 79±5% RH) were also studied. Swelling power (SP) slightly decreased or remained unchanged with different irradiation dose, but the effect of timing of irradiation after harvest was significant. Doses of 0.2 and 0.15 kGy significantly (p≤0.05) increased solubility, particularly at 90 C solubility temperature compared to lower doses. Decrease in viscosity with increasing dose immediately after irradiation was observed in both varieties but was more pronounced in Diamant. However, changes were dependent on variety, irradiation dose, timing of irradiation, and postirradiation storage conditions. Viscoamylograph test showed that 0.2 kGy significantly (p≤0.05) increased transmission temperature (TT) and temperature at maximum viscosity (TMV), but decreased the maximum viscosity immidiately after irradiation. The same trend was established during the post-irradiation storage time, particularly in Ajax starch, regardless of timing of irradiation or storage conditions. Thermoluminescence (TL) glow curves exhibited qualitative differences between irradiated and unirradiated tubers during the entire storage period, but dose estimation could not be determined.

ACS Style

Hassan A. Al-Kahtani; Hamza M. Abu-Tarboush; Atif A. Abou-Arab; Adnan S. Bajaber; Mohamed Asif Ahmed; Mohamed A. El-Mojaddidi. Irradiation and storage effects on some properties of potato starch and use of thermoluminescence for identification of irradiated tubers. American Potato Journal 2000, 77, 245 -259.

AMA Style

Hassan A. Al-Kahtani, Hamza M. Abu-Tarboush, Atif A. Abou-Arab, Adnan S. Bajaber, Mohamed Asif Ahmed, Mohamed A. El-Mojaddidi. Irradiation and storage effects on some properties of potato starch and use of thermoluminescence for identification of irradiated tubers. American Potato Journal. 2000; 77 (4):245-259.

Chicago/Turabian Style

Hassan A. Al-Kahtani; Hamza M. Abu-Tarboush; Atif A. Abou-Arab; Adnan S. Bajaber; Mohamed Asif Ahmed; Mohamed A. El-Mojaddidi. 2000. "Irradiation and storage effects on some properties of potato starch and use of thermoluminescence for identification of irradiated tubers." American Potato Journal 77, no. 4: 245-259.

Journal article
Published: 01 August 1998 in Radiation Physics and Chemistry
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ACS Style

Hassan A. Al-Kahtani; Hamza M. Abu-Tarboush; Yousif N. Al-Dryhim; Mohamed A. Ahmed; Adnan S. Bajaber; El-Shami E. Adam; Mohamed A. El-Mojaddidi. Irradiation of dates: insect disinfestation, microbial and chemical assessments, and use of thermoluminescence technique. Radiation Physics and Chemistry 1998, 53, 181 -187.

AMA Style

Hassan A. Al-Kahtani, Hamza M. Abu-Tarboush, Yousif N. Al-Dryhim, Mohamed A. Ahmed, Adnan S. Bajaber, El-Shami E. Adam, Mohamed A. El-Mojaddidi. Irradiation of dates: insect disinfestation, microbial and chemical assessments, and use of thermoluminescence technique. Radiation Physics and Chemistry. 1998; 53 (2):181-187.

Chicago/Turabian Style

Hassan A. Al-Kahtani; Hamza M. Abu-Tarboush; Yousif N. Al-Dryhim; Mohamed A. Ahmed; Adnan S. Bajaber; El-Shami E. Adam; Mohamed A. El-Mojaddidi. 1998. "Irradiation of dates: insect disinfestation, microbial and chemical assessments, and use of thermoluminescence technique." Radiation Physics and Chemistry 53, no. 2: 181-187.

Journal article
Published: 01 January 1998 in Radiation Physics and Chemistry
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Some amino acids in tilapia decreased while some others increased when subjected to doses up to 10.0 kGy. However, 10 kGy contributed to a significant reduction in all amino acids of Spanish mackerel. Variations in amino acid contents continued during post-irradiation storage with no consistant trend of increase or decrease. SDS-PAGE of protein from both fish showed 27 bands of subunits with MW < 14.0–94.0 KD. Isoelectric focusing patterns of sarcoplasmic protein of unirradiated and irradiated fish showed no charge in the number of bands, while some changes were observed in the intensities of the anodic and cathodic bands depending on isoelectric points (pIs).

ACS Style

Hassan A. Al-Kahtani; Hamza Abu-Tarboush; Mohamed Atia; Adnan S. Bajaber; Mohammed Asif Ahmed; Mohamed A. El-Mojaddidi. Amino acid and protein changes in tilapia and spanish mackerel after irradiation and storage. Radiation Physics and Chemistry 1998, 51, 107 -114.

AMA Style

Hassan A. Al-Kahtani, Hamza Abu-Tarboush, Mohamed Atia, Adnan S. Bajaber, Mohammed Asif Ahmed, Mohamed A. El-Mojaddidi. Amino acid and protein changes in tilapia and spanish mackerel after irradiation and storage. Radiation Physics and Chemistry. 1998; 51 (1):107-114.

Chicago/Turabian Style

Hassan A. Al-Kahtani; Hamza Abu-Tarboush; Mohamed Atia; Adnan S. Bajaber; Mohammed Asif Ahmed; Mohamed A. El-Mojaddidi. 1998. "Amino acid and protein changes in tilapia and spanish mackerel after irradiation and storage." Radiation Physics and Chemistry 51, no. 1: 107-114.