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Articles by Rehab F.M. Ali
Total Records ( 2 ) for Rehab F.M. Ali
  Rehab F.M. Ali
  The aim of the current investigation was to investigate the effect of pomposia juice and extracts compared to BHT as synthetic antioxidant on lipid oxidation and quality of ground beef during refrigerated storage at 0± 0.5°C for up to 10 days. Two varieties of pomposia were evaluated the first one is Rajamun, the second one is known as Kaatha. In the present investigation based on the antioxidant and free radical scavenging activities results, the highest antioxidant and free radical scavenging activities was shown by the crude juice of Kaatha, therefore 0.5, 0.75 and 1% of either crude juice of Kaatha and BHT were added to minced meat to evaluate it's effects on the lipid peroxidation of ground beef during storage process. TBA test as quality assurance test was conducted at the beginning of the experiment and after 2, 4, 6, 8 and 10 days of storage experiment. The results of this study showed that the crude juice and ethanolic extract of Kaatha variety had significantly (p<0.05) the highest levels of total polyphenols and antioxidant activity. The most effective radical scavenging activity was showed by crude juice of Kaatha was 85.22% while the least effective was the aqueous extract of Rajamun. Control samples had significantly (p = 0.05) the highest TBA value was 1.98 mg malondialdehyde (MDA) kg-1, while beef samples mixed with 1% of pomposia juice had significantly (p = 0.05) the lowest TBA values was 0.79 mg (MDA) kg-1 at the end of the storage period. All samples showed good overall acceptability; in all cases the values were higher than 6. However samples mixed with 0.75 and 1.00 of crude juice of Kaatha had significantly (p = 0.05) the highest scores of over all acceptability were 8.59 and 8.48, respectively. The obtained results indicated that polyphenolic compounds present in pomposia juice and ethanolic extract of pomposia (Kaatha) had high antioxidative effect in reducing the formation of hydroperoxides during refrigerated storage, in the same time the results of sensory evaluation suggests that the crude juice of pomposia (Kaatha) can be successfully used as natural antioxidant and colourant for meat products.
  Rehab F.M. Ali
  Pomposia fruits (Syzygium cumini) is rich sources of phenolic components. The aim of the current investigation was to evaluate the efficiency of pomposia extract as natural antioxidant compared with BHT as with the most commonly used synthetic antioxidant material. Therefore, sunflower oil was mixed with 200, 400, 800 and 1200 ppm of concentrated juice of pomposia were separately heated at 180±5°C, then 500 g of frozen French fries were fried every 30 min. Sunflower oil samples were heated at 180±5°C, frozen French fries were fried every 30 min during a continuous frying period of 12 h. Some physico-chemical properties (refractive index, viscosity, colour, acid value, peroxide value, thiobarbituric acid test and polymer content) of non-fried and fried oil were measured at various heating periods. The results of the current study indicated that mixing sunflower oil with the natural polyphenolic compounds of pomposia extract at level 800 and 1200 ppm oil increased the stability and hence improved the quality of sunflower oil during frying process.
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