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Copyright of Iraqi Journal of Desert Studies is the property of Republic of Iraq Ministry of Higher Education & Scientific Research (MOHESR) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Education & Science is the property of Republic of Iraq Ministry of Higher Education & Scientific Research (MOHESR) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Low-fat dairy products don't have desirable texture and sensory properties because of having low levels of fat. Pear powder can be used as a carbohydrate-based fat replacer for fortification and improving the texture of low-fat dairy products due to having a positive effect on texture improvement and desirable nutritional compounds such as pectin, lignans, phenolic compounds and dietary fiber. In this context, pear powder was added to milk (1.5% fat) at levels 1, 2 and 3%. The experimental yogurts were compared with control yogurts produced from whole milk (3% of fat) and low-fat milk (1.5% of fat). The samples were stored for 15 days at 4 ± 1 °C and their physicochemical, texture and sensory properties were evaluated during storage. According to results, increasing the rate of pear powder in yogurt samples caused to a significant increase in acidity, viscosity, water- holding capacity and firmness and decrease in pH and syneresis (p<0.05). In all samples, while acidity, viscosity, firmness and water-holding capacity increased significantly during storage, pH and syneresis decreased (p<0.05). The sample containing 3% pear powder and low fat control sample had highest (0.215 N) and lowest (0/09 N) firmness, respectively. Sensory evaluation performed by the panelists also showed that the overall acceptability was higher at full fat control yogurt (19.70 score) and samples treated with 1% (19.64 score) of pear powder than other samples. According to the results, it was found that the pear powder at 1% level could improve the sensory and qualitative properties of yogurt samples. [ABSTRACT FROM AUTHOR]

Millet is a rich source of essential amino acids, vitamins and minerals. Also, Malva extract has phenolic compounds, antioxidant and antimicrobial properties. The purpose of the first part of this study was to investigate the effect of replacing part of wheat flour (0, 15, 30, 45 and 60%) with millet flour in cookies. In this section, technological characteristics (moisture, specific volume, porosity and texture) were evaluated. In the second part, in order to produce functional cookies, antioxidant and microbial activity and sensory properties of the selected sample in the first part were affected by 0, 100, 200, 300, 400 and 500 ppm of Malva extract. The results showed that the sample containing 15% of millet flour was the best cookie of the first part with the highest specific volume (1.73 cm3 / g), porosity (22.1%) and moisture (10.15%) and favorable texture (3.28 N) during two months of storage. The results of the second part showed the total phenol content increased from 1.6 to 53.5 mg / g by increasing Malva extract in the cookie formulation. However, the antioxidant activity of the sample containing 500 ppm of Malva extract increased from 12.1% to 61.2% compared to the control. The samples containing more than 200 ppm of Malva extract didn’t have mold and yeast during two months of storage. Also, the samples containing 100 to 300 ppm Malva extract obtained the highest color, texture, odor and taste score in the sensory evaluation. Therefore, samples containing 85% wheat flour, 15% millet flour and 300 ppm of Malva extract can be offered to the bakery industry as a functional cookie. [ABSTRACT FROM AUTHOR]

In the present study, the effect of chemical refining process on the oxidative stability of Bene kernel oil during 32 hours of thermal process at 170 ° C was investigated. Examination of fatty acid structure showed that the amount of trans fatty acid was very small after the thermal process. The trend of changes in tocopherol and polyphenolic compounds during the heating process was different from other studies. The rate of tocopherol changes increased at the end of the thermal process in crude, degummed and neutralized oils and decreased in bleached and deodorized oils. The reason for the increase in tocopherols was related to their regeneration process. Also, the amount of polyphenolic compounds after the thermal process compared to the zero moment was largely in line with tocopherol changes. The reason for the increase in phenolic compounds was related to the breakdown of these compounds and their becoming simpler compounds. Examination of oxidation stability tests (conjugated diene vlue and panisidine value) also showed that crude kernel oil was the most stable sample, followed by degummed, neutralized, deodorized and bleached oils, respectively. The reason that the decolorization step caused the lowest oxidative stability in Bene kernel oil can be attributed to the greatest reduction in the amount of tocopherol compounds in this oil sample compared to the zero moment. Also, the trend of changes in antioxidant activity was largely consistent with changes in antioxidant compounds. [ABSTRACT FROM AUTHOR]

In this study, kiwifruit peel extract was obtained by sonication (probe at two intensities of 50 and 80% and bath). The bonded phenol extracted by probe ultrasound at 80% (P80B) (63.83 mg/g) and 50% (P50B) (60.36 mg /g) and bath ultrasound (BF) (265.88 mg/g) exhibited higher antioxidant activity in DPPH free radical scavenging method, respectively. Nano-encapsulated phenolic compound was performed using garden cress seed gum. Encapsulation efficiency of phenolic compounds was over 50% (51.82-96.36 %) and BF phenolics had the lowest encapsulation efficiency. All three nano-encapsulated phenols had nanometer size (146.5-172.3 nm) and negative zeta potential in range of -18.74 to -14.12. In order to compare the antioxidant activity of free and bonded phenolic compounds nanoencapsulated phenols at 800 ppm and synthetic antioxidant TBHQ at 100 ppm were added to soybean oil without antioxidant. The samples were stored at 60 ° C for 40 days and tests were performed on the samples for 8 days intervals. The results showed that with increasing storage time, the amount of phenolic compounds release increased and sedimentation decreased. Oxidation of oil increased with storage time. The lowest and highest oxidation rates were observed in TBHQ and control samples, respectively. The use of bonded phenol at 80% intensity due to no statistically significant difference (p>0.05) with the sample containing synthetic antioxidant can be used as a natural antioxidant to extend the shelf life of the oil. [ABSTRACT FROM AUTHOR]

Citrus Lemon is one of the medicinal herbs that is cultivated mainly because of its alkaloids, nutritional properties and antioxidants. Lemon peel extract is rich in tocopherol, phenol, flavonoids and vitamin C, and has an antioxidant activity. The purpose of current study was to investigate the effect of solvent, microwave and ultrasound extraction on the antioxidant properties of sour lemon extract. The effects of different methods extraction such as soaking, microwave and ultrasound carried out using water: ethanol solvent (30:70) on amount extraction of tocopherol and phenolic compounds and antioxidant activity, and the study of colorless process of βcarotene-linoleic and the amount of vitamin C in extract of lemon peel to obtain the best extraction efficiency for proper use of the extract. And the antioxidant activity and the inhibitory effect of the linoleic acid oxidation of the extract were compared with synthetic antioxidant BHT. The results showed that the phenolic compounds (480 mg gallic acid/gram), tocopherol (145 mg/ml) and ascorbic acid (85 mg/100 g) in the ultrasonic extraction method had the highest content. Also, the percentage of free radical scavenging DPPH (91%) and the colorless process of β-carotene-linoleic (58%) in the extract extracted by ultrasound showed the highest percentage of inhibition, however, they had a lower percentage of inhibition compared to BHT. According to the results of this study, using an ultrasound method, an extract can be obtained that does not significantly differ with the antioxidant BHT level in terms of antioxidant activity. [ABSTRACT FROM AUTHOR]

The essential oils have antibacterial, antiviral, antiparasitic, and antioxidant properties, due to the presence of phenolic compounds. They are therefore used as natural preservatives to inhibit microbial and oxidative spoilages in food products. In this study, the essential oil of Eryngium campestre was extracted and its total phenol and flavonoid contents, antioxidative activity, and antimicrobial effect were investigated. E. campestreessential oil contained a 66.53 mg GA/g total phenols and 29.10 mg QE/g total flavonoids. The bioactive compound had a 50.65% DPPHradical scavenging activity and 57.87% DPPH- radical scavenging activity. The results showed that L. innocua and E. aerogenes were generally the most sensitive and resistant species to the oil, respectively. The minimum inhibitory concentrations for E. aerogenes, P. aeruginosa, B. cereus, S. aureus and L. innocuawere 50, 50, 25, 12.5 and 6.25 mg/ml, respectively, while the minimum bactericidal concentrations were for these bacteria was 200, 200, 100, 100 and 50 mg/ml, respectively. The E. campestreessential oil is rich in bioactive compounds and it can be therefore applied as a natural preservative to control oxidation reactions and microbial spoilage in food products. [ABSTRACT FROM AUTHOR]

In this study, the effect of adding different concentrations of Bene kernel (5 and 10%) and its microliposomes (400 ppm) on the physicochemical and sensory properties of cream was investigated. The treatments of this research were as follow: T1 (cream with 30% fat), T2 (cream with 20% fat and microliposome), T3 (cream with 20% fat+ microliposome and 5% Bene kernel oil), T4 (cream with 20% fat+ microliposome and 10% Bene kernel oil). PH and syneresis during storage and the parameters of viscosity, texture, color index and sensory evaluation were measured. Results showed that in all samples, during the storage, syneresis increased and the amount of pH decreased (P <0.05). By adding Bene kernel oil, the viscosity of the samples increased (P <0.05). The addition of 10% Bene kernel oil reduced the brightness and increase softness of the texture, and it was not approved in terms of sensory evaluation. T3 was chosen as optimal treatment. The results of this study showed that encapsulating Bene kernel oil as source of phenolic and tocopherol compounds and also applying its oil, help us using beneficial properties of Bene and also provides a positive step towards the production of low-fat cream and promoting consumer health. [ABSTRACT FROM AUTHOR]

Microencapsulation is a suitable technology for incorporating active agents into a carrier. In the present study, the weight ratios of two solutions of casein and whey protein in the ratios of 70:30, 50:50 and 30:70, containing 5% by weight of betacarotene per 100g of wall material for microencapsulation were studied by spray drying method. The results indicated that samples containing 70% whey protein and 30% casein showed the best physical and chemical parameters. The results showed the efficiency of microencapsulation (70.44%), phenolic compounds (4.11 μg/mg), free radical scavenging (36.86%), dye stability of beta-carotene (75.18%) and FRAP (304.15 μmol of iron/gr). The samples revealed an upward trend during the increase in whey protein concentration. However, the particle size (11.0٩ nm) showed a decreasing trend with increasing whey protein concentration. In the following, the ratio of 30% casein to 70% whey protein was introduced as the best treatment and then added to the canola oil sample in three concentrations (200, 700 and 1200 ppm). The results indicated that the amount of polar compounds, acidic, peroxide in the oil samples during the upward trend time and the stability index has decreased. With increasing the concentration of microcapsules up to 1200 ppm, the polar content, peroxide and acid numbers were significantly lower compared to their lower concentrations. As a results, the acid number, peroxide and polar number of oil containing 1200 ppm in the lowest amount were 1.13%, 7.46 mA/kg of oil and 42.41%, respectively. In general, the results of this study showed that whey protein/casein is one of the important sources that can be used to coat bioactive compounds. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agricultural, Environmental & Veterinary Sciences is the property of Arab Journal of Sciences & Research Publishing (AJSRP) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Stevia is a seasonal herb that contains high levels of phenolic and sugar compounds called stevioside rhabadiosid. Due to the seasonality of this plant, the most suitable method for making it available is using drying methods. Choosing the proper method of plant drying is one of the most important issues in post-harvest operation. Using inappropriate methods can result in the loss of plant organs or the loss of all the effective substances in it. The main objective of this study was to evaluate the effect of temperature and velocity of dryer on drying process, total phenolic compounds and kinetic modeling of stevia leaf drying. For this purpose, air temperature was measured at three levels (45 °C, 55 °C, 70 °C) and air velocity at three levels (0.5 m/s, 1 m/s and 1.5 m/s) for drying Stevia leaves were used. In this research, five models of Pelge math, Weibull, Logarithmic, Page and Khazaei models were used to model the results of stevia leaf drying process. The results showed that the proposed experimental models had a desirable performance in the modeling of the stevia moisture reduction process (R2 ≥ 0.945). By comparing the output values of R2 and Root Mean Square Error (RMSE) for the models presented, the Page model had better modeling performance than the other four models. In addition, the results showed that in the drying process, the most important factor in controlling the stevia leaf drying rate was the air temperature. Also, the drying time of stevia leaves decreased with increasing temperature and speed of air drying. Dryer temperature has a significant effect on the content of total phenolic compounds. As the air temperature raised from 45 °C to 70 °C, the amount of phenolic compounds of the stevia leaf decreased. The best air temperature and temperature was maintained to maintain the static fiber phenolic compounds at 45 °C and 1 m/s. [ABSTRACT FROM AUTHOR]

The Oxidation of oils and fats causes the reduction of their nutritional value and sensory properties. Today, a new approach to the use of natural antioxidants such as essential oils and plant extracts has been developed and used as a desired alternative antioxidants than chemical antioxidants in foods. In this study, ethanolic extracts of walnut green peel (0, 50 and 100% concentrations), different microwave powers (90, 450 and 900 watts) and different extraction time (1, 8 and 15 minutes) were extracted. In order to determine the optimum extract for adding to the oil, the total amount of phenolic compounds and the antioxidant activity of the extracts were measured by Reducing Power assay, scavenging of DPPH radical and total antioxidant capacity. Data analysis showed that optimized extracts were ethanol 53% (extraction time 6 minutes, microwave power 700 watts). Then, different concentrations of optimized extracts (200, 600 and 1000 ppm) were added to soybean oil and were kept in 65°C for the 16 days. The oxidative stability of all treatments was done by evaluation of peroxide value, TBA value, p-anisidin index, totox index and total amount of polar compounds in 0th, 8th and 16th Days of storage and compared with a treatment containing 200 ppm of BHT. The results indicated that different concentrations of optimized ethanolic extracts were effective in oxidation reduction in all treatments (p<0.05). 1000 ppm concentration of ethanolic extract was more effective than BHT and had no adverse effect on color, smell and taste of oil. Thus, the extracts of green walnut peel can be used as natural and effective antioxidant to reduce the oxidation rate of soybean oil. [ABSTRACT FROM AUTHOR]

In the present study, the optimization process of phenolic compounds extraction and antioxidant activity (DPPH radical-scavenging assay, FRAP test, and oxidative stability index) of Pistacia khinjuk fruits was evaluated using ultrasound waves through response surface methodology (RSM). To optimize the extraction process from the central composite design with three independent variables including time (5, 27.5 and 50 minutes), temperature (25, 45 and 65 ° C) and ethanol ratio in waterethanol solvent (0, 50 and 100% ) was used. Significant effects of independent variables on the extraction of phenol compound, DPPH radical scavenging power, FRAP test and OSI of P.khinjuk fruit extract, with the regression coefficients of 97.65, 98.09, 98.62 and 98.38 %, respectively, were noted. Among the independent parameters, ethanol concentration was the most effective parameter because two effects of quadratic and linear were observed in the proposed models of different tests. The interaction effect between different paprameters was not observed in the models of this study, too. It was also the strongest model for the phenolic compounds extraction test; because in this test, in addition to the linear effect of independent parameters that were common to all tests, a quadratic effect was also observed in the parameters of time and ethanol concentration. Also, the best antioxidant activity of P.khinjuk fruit was obtained by using the ultrasonic wave for 50 minutes at 65 ºC and with 57.7% v/v ethanol/water solution. Finally, it was found that the results of experimental tests were close to the values predicted by the response level method. [ABSTRACT FROM AUTHOR]

Antioxidants are compounds that effectively prevent the oxidation of oils and fats and increase their shelf life. However, due to the possibility of toxicity and carcinogenicity of synthetic antioxidants, today much attention has been paid to the application of natural antioxidants in the food industry.The aim of this study was to determine the amount of phenolic compounds and to investigate the antioxidant effects of different parts of saffron extract and application of the selected extract in cream. The values of total phenol, free radical inhibitory capacity (DPPH) and ferric reducing antioxidant power (FRAP) were evaluated in ethanolic extract of six parts of saffron (Stigma, Style, Petal, Stem, Corm and Stamen). Also, the extract that showed the highest antioxidant properties was selected and its effects were evaluated in cream at 0.25, 0.5 and 0.75% (w/v) concentrations. The results showed that among the extracts of different parts of saffron, petal extract has the highest amount of phenolic compounds (74 mg/g). The findings of both DPPH and FRAP tests also indicated that petal extract had the highest antioxidant capacity compared to other parts. As the concentration of petal extract in the cream increased, its antioxidant effect increased, so that in cream with 0.75 % extract concentration, the production of primary and secondary oxidation products were significantly lower than the other two concentrations. Also, the results of sensory evaluation of treated cream showed that 0.5% petal extract was chosen as the best treatment since it was rated the highest by the panelist compared to other samples. Therefore, according to the results, saffron petal extract can be considered as a valuable plant to prevent the oxidation process and can be used as a natural antioxidant source in cream. [ABSTRACT FROM AUTHOR]

In this study, the antibacterial effect of eucalyptus extract on different bacteria showed that the bulk of compounds present in the sap of eucalyptus leaves were formed by the phenolic compounds. starch was prepared for the production of starch film was used to improve the quality of film by 10 % of the volume of glycerol. ground beef production was evaluated by adding 0.5 and 1.5 percent of eucalyptus oil to the film, then ground mutton meat was packed with film, and microbial and chemical properties and transparency of meat after preservation in the fridge were studied in times 1, 3 and 6 days. according to the results, inhibition of DPPH increased with an increase in the amount of extract and the highest percentage was reported on day 3. also the results of TBA with a decrease in the amount of extract decreased and the maximum reduction rate was reported on day 3. according to the results, the total population count of microorganisms decreased with an increase in the amount of extract and the maximum reduction rate was reported on day 3, but did not have significant differences with the sample count on the day 6 with the spread of corruption. (P> 0.05) is based on the results that Staphylococcus aureus has decreased by increasing the amount of extract and the maximum reduction rate is reported on day 3. However, on the day 3 at 0.5 % extract, its extracts and on the day 6 with the spread of corruption, the number of samples did not show significant differences. according to the results, the amount of transparency and color spectrum decreased with the increase of the extract and had significant differences with the sample (p < 0.05). [ABSTRACT FROM AUTHOR]

This study was carried out to evaluation of solvent type on antioxidant potential and phenol and flavonoid contents of Postia puberula belonging to the Astraceae family. Ethanolic, methanolic, aqueous and hydroalcoholic extracts were prepared for evaluation of the antioxidant activities and phenol and flavonoids contents. The antioxidant effects were tested by two methods, 2 and 2 diphenyl 1- picryl hydrazyl (DPPH) and beta-carotene-linoleic acid. Gallic acid and quercetin were used as controls for phenolic and flavonoid compounds, respectively. The results showed that the solvent type could be effective on antioxidant activity, phenol and flavonoid content, so that the hydroalcoholic extract had the highest antioxidant activity in both methods, also, the highest phenol and flavonoid contents were observed in the hydroalcoholic and ethanolic extracts, respectively. [ABSTRACT FROM AUTHOR]

Pistachio is one of the most important horticultural produce is used both in dry and fresh form. The fresh pistachio is very perishable due to its high respiration, heat production and moisture resulting to short shelf life. Therefore, in order to maintain quality and improve the shelf life of this produce, a factorial experiment with two treatment factors (control, 2 g activated carbon sachets, 4 g activated carbon, 2 g activated carbon impregnated with potassium permanganate saturation, 4 g activated carbon impregnated with potassium permanganate Saturation) and storage time (0, 20 and 45 days) was designedin a complete block with four replications on pistachio cultivar Ahmad Ahaghei. The results showed that different indices of evaluated fruit quality including weight loss, hull firmness, total chlorophyll, lightness, total color changes, antioxidant activity, anthocyanin, hull and kernel phenolic compounds and PPO activity was affected by the treatments. hull firmness, total chlorophyll, lightness, antioxidant activity, anthocyanin, phenolic compounds decreased during storage time but weight loss, total color changes, and PPO activity increased then control and treatments maintained these traits. Among the treatments 4 g activated carbon impregnated with potassium permanganate had the most effective on maintaining the quantitative and qualitative characteristics of this pistachio cultivar. [ABSTRACT FROM AUTHOR]

In 2018, the effect of combined treatments of gamma aminobutyric acid with carnuba wax on storage of fresh pistachio cultivar Ahmad Aghaie was investigated using a factorial experiment based on a completely randomized design with three repeats. Factors were edible coatings in five levels including control (distilled water), 10 mM gamma aminobutyric acid (G10), 1% carnoba with 10 mM gamma aminobutyric acid (C1G10), 2% carnoba with 10 mM gamma aminobutyric acid (C2G10) and 3% carnoba with 10 mM gamma aminobutyric acid (C3G10) and the storage time at two levels (25 and 50 days). The results showed that most of the qualitative and quantitative traits such as hull and kernel firmness (4-8% for hull firmness and 7-19% for kernel firmness in different treatments), hull moisture percent (1-2%), total kernel chlorophyll (11-34% in different treatments), aroma (3-30%) and taste (7% decrease in 50th day) showed a descending trend during storage. Kernel carotenoids (5-22%), kernel phenolic compounds (35-44%), kernel flavonoids (8-32%), kernel lipids (31- 65%), and antioxidant activity (2-4%) showed an increasing trend. Among the applied treatments, C1G10 seemed to be able to retain most of the qualitative and quantitative characteristics of fresh Ahmad Aghaie pistachio up to 50 days of storage. [ABSTRACT FROM AUTHOR]

The bioactive compounds of Cornus mas are known as powerful antioxidants. The stability of polyphenols extract is very important and encapsulating is a good technique to increase their stability by increasing the use of bioactive compounds in food and medicine. In this research the antioxidant activity of encapsulated bioactive compounds of cornus mas extract with enteric coated nanocubosomes and their release under semi-digestion conditions were evaluated. In order to determine the effect of encapsulation on the stability of phenolic compounds and their antioxidant activity, encapsulated extract into enteric coated nano-cubosoms and free extract were investigated. Characterization analysis of the mean particle size and zeta potential value of the nanocobosomes were reported to be 49.3 nm and -16 mV, respectively. The results of release studies showed that after 30 hours the secretion of Cornus mas extract at pH 1.2 (simulated gastric media) and pH 7.4 (simulated intestinal media) were about 38% and 61%, respectively .The FTIR results showed no interaction between the extract and cubosomes. Therefore Cornus mas extract retained its antioxidant activity. [ABSTRACT FROM AUTHOR]

There are limited studies on dairy products containing millet seeds or millet milk. Considering nutritional value of millet, the aim of this study was to evaluate the production of yogurt containing millet milk and to investigate its physicochemical and sensory properties. The replacement of 0, 10, 15 and 20% (V/V) of millet milk (2.5%) with low-fat milk was performed and its effect on physicochemical (pH, synersis and contents of dry matter, fat, protein, total phenol, minerals and fiber) and sensory characteristics of yogurt during 21 days of storage (days 1, 7, 14 and 21), were evaluated. Results showed that replacement of 10% millet milk with low-fat milk, increased pH and decreased syneresis and protein content. With increasing millet milk to 15 and 20%, pH, dry matter and fat content were decreased and syneresis, protein and phenolic compounds content were increased significantly (P<0.05). With adding 20% millet milk, fiber content was increased to 0.09% and calcium content was decreased to 40.5 mg/kg in yogurt. Sensory evaluation results showed that yogurt containing 10% and 20% millet milk had the highest and lowest acceptability, respectively. According to the results of sensory evaluation and due to the results of pH, acidity, dry matter, fat content and syneresis during the storage period, yogurt sample containing 10% millet milk is introduced as the best formulation. [ABSTRACT FROM AUTHOR]

Copyright of Kirkuk University Journal for Scientific Studies is the property of Republic of Iraq Ministry of Higher Education & Scientific Research (MOHESR) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study was conducted during the season of 2017-2018 to estimate the changes that might occur in leaves covered with sooty mold in the Omer Al-Mukhtar University periphery, El-Beida, Libya. The results indicated that the disease caused significant reduction in the leaf's area from 158, 28.8 and 10cm² in healthy leaves to 126.5, 23 and 7.5cm² in infected leaves of fig, oleander and olive trees respectively. Also, water content decreased by (52.8%, 51.9% and 43.6%) in infected leaves compared with the healthy ones. Considering the effects on chlorophyll and phenols contents, data showed that sooty mold significantly influenced chl a, chl b and phenols contents. The reduction in chlorophyll content was accompanied by an increase in phenol content of infected leaves when compared with the healthy ones. Based on these results, it was concluded that sooty mold growth on tree leaves could affect morphology, physiology and subsequently the production of plants. [ABSTRACT FROM AUTHOR]

Copyright of Arab Journal of Plant Protection is the property of Arab Society for Plant Protection and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Jornal of Al-Muthanna for Agricultural Sciences is the property of Republic of Iraq Ministry of Higher Education & Scientific Research (MOHESR) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Abstract The study includes the preparation of a new six imines derived from the mother ketones, namely the 3-acetyl and 4-acetyl pyridines. These imines containing phenols groups in ortho, meta and para positions on aromatic amine side of the molecules. The structures of these compounds were confirmed previously by UV, IR spectra, melting points in addition to the examination of specific chemical tests. The main object of this study is the determination of pKa values for these phenolic imines and pKa־ for their conjugate acids (nitrilium ions) by potentiometric method. The last as found to be simple, rapid and precise. Generally, it was observed that, ionization constants values in these acids depend on three main factors :- The chemical structures of imines. The ambient temperature during pKa determination. The type of hydrogen bonding present in these imines.

Copyright of Al-Anbar Journal of Veterinary Sciences is the property of Republic of Iraq Ministry of Higher Education & Scientific Research (MOHESR) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Pseudomonas fluorescens and Azotobacter chroococcum and mixture of bacteria are used to induce systemic resistance in barley variety (AL-Bowraq) against barley yellow dwarf virus. The result showed all treatments are effective to reduce the concentration of the virus compared with the control treatment (infested plant only). The most effective treatment was bacteria mixture as it was the highest reading for the value of the absorption at wavelength 405 nm 1.8 Compared with the control treatment, which is the highest reading for the value of the absorption 2.55 nm. This results come matching with the results of field experience as the treatment of bacteria mixture lead significantly to the rest of the treatments in all studies traits (number of spikes per plant, number of grains per spike, 1000 - grain weight and spike length). The highest rate of accumulation of phenols was when the seed treated with a mixture of bacteria compared with the other treatment and reached the highest rate of accumulation of phenols in the fourth day in the treatment of bacteria mixture compared with the control treatment which is reached the highest rate of accumulation of phenols in the tenth day. When measuring the effectiveness of the peroxidase enzyme the treatment of bacteria mixture recorded the highest rate of change in the absorption value compared with the control treatment, and the highest rate of change in the absorption value in the treatment of bacteria mixture was on the fourth day compared with the control treatment which gave the highest rate of change in the absorption value on the eighth day. [ABSTRACT FROM AUTHOR]

Abstract In this research, the adsorption of substituted phenols on anewly synthesized a activated carbons has been investigated. The activated carbon is prepared from spent petroleum materials (Asphalt) and chemically activated by employing NaOH. The work included studying the factors affecting the adsorption process such as initial concentration, pH and temperature. The results indicated that, the increase of initial concentration increases the efficiency of adsorbed phenols. The highest adsorption efficiency is observed in the neutral medium of the studied compound. Increasing the temperature decreases the amount of adsorbed phenols suggesting the physical nature of adsorption system under consideration. Depending on the effect of temperature, the thermodynamic functions of adsorption were estimated. The obtained values showed that, the adsorption process is spontaneous, exothermic and controlled by entropy effect. The application of Freundlich isotherm is good Fitted the experimental data of the adsorption system. The overall results showed that, the adsorption of the investigated compounds are affected by the resonance and inductive effect of the concerned subsistent.

Abstract The interaction of 2, 3-butadione monooxime (B) with phenol and its five substituents in n-heptane are studied by using uv spectroscopy. The study lead to the formation of mono-protonated, bi-protonated as well as intramolecular hydrogen bonding species. The later are found to be of the type O − H∙∙∙∙N and O − H∙∙∙∙O. The process of hydrogen bond formation is confirmed here from uv spectra and the calculated thermodynamic parameters. This shows that ∆H and ∆S have a negative signs, in addition to their values which support hydrogen bond formation.

Introduction: Polyphenpls are the most common antioxidants in foodstuffs, which have an important role in the prevention of chronic diseases. Periodontitis is a chronic disease of the supporting structures of teeth, which can destroy periodontal structures and result in tooth loss. The aim of this review article was to evaluate the effect of polyphenols on periodontal diseases. Review Report: All the relevant articles indexed in the Pubmed from 2002 to 2011 were surveyed. After studying the abstracts of 48 collected articles, 13 irrelevant ones were excluded and full texts of 35 remaining articles were assessed. Conclusion: Regarding the existing articles about polyphenols, it appears consumption of polyphenol-containing products may be effective in plaque control and prevention of periodontal diseases. Therefore, it is suggested that the results of in vitro studies be assessed by clinical trials. [ABSTRACT FROM AUTHOR]

Background and Objectives: Effluent generated in several industries contains phenolic compounds, which have been classified as priority pollutants. Due to its toxicity, the conventional systems are inefficient for treatment of phenol-Laden wastewater. Biological processes using pure microbial culture, including fungi and yeast, are environmentally friendly techniques capable of complete destruction of contaminants. Materials and Methods: This work was aimed at investigating the efficiency of a fungi specie in the decomposition of high concentrations of phenol ranging from 500 to 20000 mg/L. Several batch reactors were operated at different phenol concentration. The concentration of residual phenol was monitored over time using colorimetric method 4-aminoantipyrine. The removal efficiency was calculated considering the initial phenol concentration. Results: Experimental data indicated that the phenol could efficiently degrade using the selected culture. The developed granules could completely degrade phenol at concentrations up to 20000 mg/L. Conclusion: It can be concluded from the experimental data that the biodegradation using the Fungi granules is a very efficient and thus promising technique for treatment of wastewaters containing phenolic compounds. [ABSTRACT FROM AUTHOR]

The results of the attraction and repellency of phenols, alkaloids, terpens fixed and volatile oil of sap and heartwood of platanus orientalis, populus nigra cupressus semperviens, pinus brutia, salix acmophylla and ucalyptus Showed a significant difference in attraction and repellency on temite workers according to the kind of extracted, compound, wood type and tree speies the chemical. Compound in general showed a repellent effect on termits workers and sapwood chemical compounds showed a superior repellency effect on workes in comparison with the heartwood compounds. [ABSTRACT FROM AUTHOR]

This study was conducted during cultivation season 2004 to evaluate carbohydrates, protein and phenolic content in five cultivars fruits of Date Palm Phoenix dactylifera which were: Hillawi, Sayer, Braim, Maktoom and Amaldehn in Abu-Alkhassieb orchards that Hillawi cv had the highest carbohydrate content than other cultivars and recorded 33.5% without any significant difference than Sayer and Maktoom. About protein content the cultivars Amaldehn, Braim and Maktoom were had the highest average in contrast with Sayer and Hillawi the average of protein content were 4.45, 4.48 and 4.72% for three cultivar, respectively, the result referred to significant difference among cultivars for phenolic compounds content parametis, the cultivars: Braim, Maktoom different than Sayer, Hillawi and Amaldehn significants. All highest average content (%) was recorded in Sayer (21.5%). The lowest average content phenolic compound (%) was recorded in Braim (1.03%). [ABSTRACT FROM AUTHOR]