4 results on '"Saima Rafiq"'
Search Results
2. Chemical composition and antioxidant activity of quince fruit pulp collected from different locations
- Author
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Imran Hayat, Awan, Imtiaz Hussain, Saira Ishaq, Mohsin Rasheed, Saima Rafiq, and Aqsa Qayyum
- Subjects
Functional properties ,0301 basic medicine ,030109 nutrition & dietetics ,Antioxidant ,lcsh:TP368-456 ,Quince fruit ,Chemistry ,medicine.medical_treatment ,Pulp (paper) ,food and beverages ,lcsh:TX341-641 ,04 agricultural and veterinary sciences ,engineering.material ,040401 food science ,Physicochemical ,lcsh:Food processing and manufacture ,03 medical and health sciences ,0404 agricultural biotechnology ,stomatognathic system ,medicine ,engineering ,Food science ,lcsh:Nutrition. Foods and food supply ,Chemical composition ,Food Science - Abstract
This study was carried out to examine the physicochemical and functional characteristics of quince fruit pulp. The matured quince fruits were collected from different locations of Poonch, AJ&K, Pakistan. Significant differences (P ˂ 0.05) were found among fruits collected from these locations. The quince pulp has the following characteristics: pH (3.43), total soluble solids (14.22°Brix), acidity (1.25%), carbohydrate (13.38 g/100 g), reducing sugar (5.15 g/100 g), non-reducing sugar (4.61 g/100 g), moisture (84.27 g/100 g), ash (0.62 g/100 g), fat (0.24 g/100 g), protein (0.49 g/100 g), fiber (1.65 g/100 g), ascorbic acid (15.46 mg/100 g), and total phenolic (68.13 mg gallic acid equivalent/100 g) and antioxidant activity (50.05%). This exploration is the basic direction, which highlights the nutritional characteristics of quince fruit grown in AJ&K, Pakistan.
- Published
- 2018
3. Anti-inflammatory and anticancer activities of water-soluble peptide extracts of buffalo and cow milk Cheddar cheeses
- Author
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Saima Rafiq, Nuzhat Huma, Imran Hayat, Kanyasiri Rakariyatham, Nabila Gulzar, and Imtiaz Hussain
- Subjects
education.field_of_study ,Cell cycle checkpoint ,medicine.drug_class ,Process Chemistry and Technology ,Population ,0402 animal and dairy science ,food and beverages ,Bioengineering ,04 agricultural and veterinary sciences ,Cell cycle ,040201 dairy & animal science ,Anti-inflammatory ,Nitric oxide ,03 medical and health sciences ,chemistry.chemical_compound ,0302 clinical medicine ,chemistry ,Apoptosis ,030220 oncology & carcinogenesis ,medicine ,Viability assay ,Food science ,Growth inhibition ,education ,Food Science - Abstract
This article aimed to assess the anti‐inflammatory and anticancer potential of water‐soluble peptide (WSP) extracts from buffalo and cow milk Cheddar cheeses. Anti‐inflammatory activity was evaluated on the basis of nitric oxide (NO) production in lipopolysaccharide‐stimulated macrophage (RAW‐264.7) cells. A cell viability assay, cell cycle arrest and apoptosis were performed to explore anticancer activity in a colon cancer model (HT‐29). The WSP extracts of both Cheddar cheeses effectively inhibited NO production in activated macrophages. Maximum growth inhibition was observed in the HT‐29 cells at concentrations of 400 and 500 μg/mL. A significant increase in cell population at G₀/G₁ phase of the cell cycle was observed. Moreover, the WSP extracts also induced extensive apoptosis in colon cancer cells.
- Published
- 2017
4. Influence of milling pH and storage on quality characteristics, mineral and fatty acid profile of buffalo Mozzarella cheese
- Author
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Muhammad Imran, Anjum Khalique, Muhammad Faisal Nadeem, Nabila Gulzar, Tahir Saleem, Iqra Muqada Sleem, and Saima Rafiq
- Subjects
Buffaloes ,Endocrinology, Diabetes and Metabolism ,Clinical Biochemistry ,Food storage ,Storage ,030209 endocrinology & metabolism ,Cheese ripening ,030204 cardiovascular system & hematology ,Vacuum packing ,03 medical and health sciences ,0302 clinical medicine ,Endocrinology ,Cheese ,Animals ,Humans ,Mozzarella ,Food science ,lcsh:RC620-627 ,Milling ,chemistry.chemical_classification ,pH ,Chemistry ,Research ,Fatty Acids ,Biochemistry (medical) ,Fatty acid ,Food composition data ,Ripening ,Hydrogen-Ion Concentration ,Food packaging ,lcsh:Nutritional diseases. Deficiency diseases ,Milk ,Fatty acid profile ,Cattle ,Polyunsaturated fatty acid - Abstract
Background Currently, cheese fat is a major component of human diet due to change in eating habits. It contains a number of health destroying as well as health promoting fatty acids. Bovine milk cheese fatty acid composition is regulating by many factors. These may be breed of animal, animal health condition like mastitis and stage of lactation. It also differs with feed and dietary fat intake and seasons. Many studies demonstrated physicochemical, textural and sensory characteristics of Mozzarella cheese with variation in technological process but no literature found about the fatty acid profile and potential influence of milling pH on the fatty acid composition of buffalo Mozzarella cheese. Methods Buffalo Mozzarella cheeses were manufactured at 5.2, 5.1, 5.0, 4.9 and 4.8 milling pH, vacuum packaged and stored at 4 °C and analyzed for quality characteristics, mineral composition and fatty acid profile on days 1, 45, and 90. Results were analyzed by ANOVA according to complete randomized design. Results This study evaluated the effect of milling pH on chemical composition, mineral and fatty acid profile of buffalo Mozzarella cheese. Experimentally induced milling pH differences persisted and significantly affected chemical composition during first day of manufacturing but have no effect on fatty acid profile of cheese. However, storage effects significantly on chemical composition and fatty acid profile of cheese. Decreasing milling pH from 5.2–4.9 resulted in decrease in moisture content of cheese. As a result of changes in milling pH, all the cheeses experienced a significant loss in protein content. In contrast to protein content, fat content of cheese increases with decreasing milling pH. Ash contents of cheese decreased with decreasing milling pH. The level of calcium decreases from 77.82 mg/g to 69.1 mg/g with decreasing milling pH while there is no clear trend observed for potassium and sodium during change in milling pH. Saturated fatty acids presented higher concentrations reaching values of about 71.38 g/100 g throughout storage while monounsaturated fatty acids decreases with storage from 26.72 to 22.06 g/100 g. On the other hand, total polyunsaturated fatty acids exhibited lower concentrations than total monounsaturated fatty acids reaching values of 3.2 g/100 g and its value also decreased with ripening and reached to 1.6 g/100 g. Concentration of C18:1 t10–11 was observed 1.89% in freshly prepared cheese. Milling pH did not influence C18:1 t10–11 concentration but storage days significantly (p
- Published
- 2019
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