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Papers by Elfadil Babiker

Fahad AL Juhaimi, Kashif Ghafoor, Elfadıl E Babiker, Mehmet Musa Özcan & Mustafa Harmankaya Depar... more Fahad AL Juhaimi, Kashif Ghafoor, Elfadıl E Babiker, Mehmet Musa Özcan & Mustafa Harmankaya Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh-Saudi Arabia; Department of Food Engineering, Faculty of Agricultural, Selcuk University, 42031 Konya-Turkey; Department of Soil Science and Plant Nutrition, Faculty of Agricultural, Selcuk University, 42031 Konya-Turkey

South African Journal of Botany, 2019

The effects of Moringa leaves as a partial replacer of alfalfa hay on oxidative status of goats' ... more The effects of Moringa leaves as a partial replacer of alfalfa hay on oxidative status of goats' blood and milk were investigated in this study. Three dietary treatments including alfalfa (AHD), 25% Moringa oleifera Lam. (MOD) or 25% Moringa peregrina Forssk. (MPD) diets were used in this study. Thirty goats were randomly assigned into 3 experimental groups with 10 experiment units (10 goats) each using completely randomized design. The experiment consisted of 2-week adaptation and 6-week collection data. Both MPD and MOD showed higher fat, nitrogen free extract, total phenolics, antioxidant activity than AHD. Malondialdehyde concentration of milk and serum was lower in goats fed MPD and MOD. Catalase activity, vitamin C contents and total antioxidant capacity were higher in the milk and serum of goats fed diets containing MOD or MPD than that fed AHD. Replacement of alfalfa hay in goats' diet with M. oleifera or peregrina leaves resulted in reduction of serum cholesterol and glucose levels. The results suggest that utilization of M. oleifera or peregrina leaves as a non-traditional fodder could improve both animal and consumer oxidative status and immune systems through the transfer of bioactive compounds, particularly antioxidants and vitamin C from fodder to milk.

This study was conducted to investigate the effect of gum Arabic coatings of different concentrat... more This study was conducted to investigate the effect of gum Arabic coatings of different concentrations (1, 5, and 10%) on quality attributes (dry matter [DM], water activity [aw], total soluble solids [TSS], pH, and browning index [BI]) of sun-dried raw and blanched tomato slices during storage (6 months). Coating at higher concentration (5 and 10%) coupled with blanching reduced the aw and rate of increase in DM content during storage. There was no significant difference in the TSS and pH of coated and uncoated slices. Also, coating of tomato slices reduced the BI during storage and this decreases with increase in the concentration of gum Arabic. Also, the blanching has a synergistic effect in reducing the BI compared to raw slices. High concentration of gum Arabic coating prior to drying is effective in increasing the shelf-life of tomato slices.

Lebensmittel-Wissenschaft & Technologie, Aug 1, 2021

Abstract The aim of this study was to investigate the impact of different concentrations (0.5% an... more Abstract The aim of this study was to investigate the impact of different concentrations (0.5% and 1.0%) of date palm spikelet extracts (DPSEs) from Reziz (Rz) and Khalas (Kl) cultivars on the physicochemical and microbiological properties of cow's yogurt during cold storage. At the beginning of storage, DPSEs increased the water holding capacity (WHC), cohesiveness, springiness, adhesiveness, and a* values and decreased the viscosity, hardness, L*, and b* values of fortified yogurt compared to control. DPSEs did not affect the viable counts of LAB (Streptococcus thermophilus and Lactobacillus bulgaricus), pH, and acidity of yogurt at the beginning of storage; however, during storage, significant variations in these properties were observed between samples. As the storage time progressed, a significant reduction in pH, WHC, viable counts of LAB, viscosity, texture attributes, and color of the control yogurt was observed, whereas DPSE-fortified yogurts were stable or showed an increase in these properties, with some exceptions. Overall, DPSEs stabilized the gel matrix, maintained the growth of LAB, and improved the quality of yogurt during cold storage. In conclusion, DPSEs can improve the stability of yogurt gel during handling and storage because of the antioxidant activity of the extracts, thereby enhancing consumer's acceptability of the product.

Journal of Food Science and Technology, Aug 12, 2018

Bioactive compounds from plant sources are generally categorized as natural antioxidants with wel... more Bioactive compounds from plant sources are generally categorized as natural antioxidants with wellknown health benefits. The health-promoting characteristics of natural antioxidants include anti-inflammatory, antidiabetic, and hepatic effects as well as free radical scavenging. Herein, a comprehensive and comparative review are presented about the effects of conventional (thermal and mechanical) and relatively new (non-thermal) processing methods on phytochemicals and discussed the importance of implementing the use of those methods that could be of very helpful retaining the quality of the bioactive compounds in plant-based foods. Plant-based foods rich in phenolics, vitamin C, carotenoids, and other compounds undergo a range of processing operations before they are consumed. Most of these methods involve thermal treatments of fruits, stems, leaves, and roots. These techniques have varying effects on bioactive compounds and their activities, and the magnitude of these effects depends on process parameters such as temperature, time, and the food matrix. Thermal processing can be detrimental to bioactive compounds while nonthermal procedures may not cause significant deterioration of important health-promoting phytochemicals and in some cases can improve their bio-activity and bio-availability. The detrimental effects of conventional processing on the quality of natural antioxidants have been compared to the effects of innovative nonthermal food treatments such as gamma and ultraviolet irradiation, ultraviolet light, pulsed electric fields, and high hydrostatic pressure.

Food Chemistry, Feb 1, 2004

... 2. Materials and methods. 2.1. Materials. Cowpea [Vigna unguiculata (L.) Walp] seeds were obt... more ... 2. Materials and methods. 2.1. Materials. Cowpea [Vigna unguiculata (L.) Walp] seeds were obtained from the local market (elObeid, Sudan). ... 2.2. Methods. 2.2.1. Isolation of cowpea protein. Cowpea protein was isolated using the method of Prakash and Nandi (1978). ...

Journal of Oleo Science, 2019

INTRODUCTION Olea europaea is one of the most important and widespread fruit trees in the Mediter... more INTRODUCTION Olea europaea is one of the most important and widespread fruit trees in the Mediterranean basin. Virgin olive oil is a quite valuble oil extracted from olives using cold press, which is the best practise for minimizing the loss of bioactive constituents 1 4. The major component of olive oil is triacylglycerols, which form by esterification of fatty acids and glycerol and also comprise more than 98 of total compounds, phytochemicals are significant minor components of olive oil 2. This chemical composition ensures that olive oil is beneficial for health and has nutritional value 3. Oils belonged to local olive varieties of the Mediterranean area have drawn attention because of physicochemical properties, stability and fatty acid composition 4. The high contents of phenolic compounds, monounsaturated fatty acid, especially oleic acid, and α-tocopherol amounts of virgin olive oil protect the oil to oxidation 5. The high content of oleic acid is responsible for regulation of the low density lipoprotein and high density lipoprotein ratios 1. In addition, virgin olive oil protects against atherosclerosis, obesity, metabolic syndrome, type II diabetes,

Journal of Animal and Plant Sciences, 2014

The study of the effects of dietary fibers on nutrients metabolism is complicated by the fact tha... more The study of the effects of dietary fibers on nutrients metabolism is complicated by the fact that the dietary fiber is not a homogeneous compound but consists of a variety of substances, including cellulose, hemicellulose, pectin, mucilage, gums, algal polysaccharides and lignin. Therefore, in the present study we would like to determine the effect of gum Arabic (GA), carrgeenan (CR) compared to cellulose (CE) as a control on protein indices, fat and energy metabolism in rats. Wistar strain male rats (36) weighing 45-50gm were randomly assigned to six experimental groups, six animals to each group and housed individually in stainless steel metabolic cages. Six diets, three of them contain GA, CR or CE (5.2%) and casein to give 10% protein. Food intake, weight gain (WG), apparent digestibility of protein (APD), fat (AFD) and energy (AED), protein biological value (PBV), energy and amino acids apparent digestibility were determined. There was no significant (P≤0.05) difference in food intake between the groups. There was a significant (P≤0.05) difference in WG between gum arabic group and other two groups. Addition of cellulose gave higher APD and that of gum arabic gave higher AFD and AED. There was no significant (P≤0.05) difference in true protein digestibility between the groups but diets with CE or CR slightly gave high values. The biological value was higher for GA diet and no significant (P≤0.05) difference between the groups in net protein utilization. No significant (P≤0.05) difference in urine, fecal, intake and metabolic energy among the groups. The apparent amino acids digestibility varied significantly (P≤0.05) within and among the groups. The results indicate that gum Arabic as a source of dietary fiber compared to carrgeenan and cellulose did not affect food intake and in the meantime improved nutrients metabolism in rats.

The grains of four sorghum cultivars (Tabat, Tetrom, WadAhmed and Gadambellia) were grown in a sa... more The grains of four sorghum cultivars (Tabat, Tetrom, WadAhmed and Gadambellia) were grown in a sandy clay soil with a pH 7.2 for two consecutive seasons under different levels (0, 2, 4, and 8 gm/5kg soil) of micronutrients fertilizer and a constant level of macronutrients (6 gm/5kg soil). After addition of the fertilizers and water to the soil, the pH dropped to 5.7. Macroelements (Ca, P, Mg, K and Na) content and extractability (bioavailability) of the harvested grains were investigated. The content of macro-elements of the grains harvested during both growing seasons was significantly (p ≤ 0.05) increased with increase in micronutrients dose. However, the grains harvested during the second season for all cultivars had significantly (p ≤ 0.05) higher amount of macroelements than that harvested during the first season. Calcium content of the cultivar Tabat and sodium content of the cultivar Tetron were increased by more than 100% as a maximum values during the second season. Macroelements extractability (bioavailability) was increased with micronutrients fertilization with very few exceptions. The maximum value of extractability recorded was 92.88% for Mg extracted from the grains of Tabat cultivars grown under 8 gm/5kg soil micronutrients. The results revealed that micronutrients fertilization of sorghum cultivars is an ideal method in improving macroelements contents. Moreover, the pH (5.7) is the suitable value for the acquisition of micronutrients by the plant.

Journal of Oleo Science, 2020

In this study, bioactive lipid components such as fatty acid composition, tocopherol and total ph... more In this study, bioactive lipid components such as fatty acid composition, tocopherol and total phenolics content and antioxidant activity of few wild plant seed extracts were determined. The oil contents of seed samples changed between 3.75 g/100 g (Onobrychis viciifolia Scop) and 17.94 g/100 g (Pimpinella saxifrage L.). While oleic acid contents of seed oils change between 10.4% (Trifolium repens) and 29.5% (Onobrychis viciifolia Scop), linoleic acid contents of oil samples varied from 16.3% (Onobrychis viciifolia Scop) and 64.2% (Trifolium repens) (p < 0.05). While α-tocopherol contents of oil samples change between 2.112 (Pimpinella saxifrage L.) and 228.279 mg/100 g (Trifolium pratense), ɣ-tocopherol contents ranged from 0.466 (Phleum pratense) to 67.128 mg/100 g (Onobrychis viciifolia Scop). Also, α-tocotrienol contents of Onobrychis viciifolia Scop and Phleum pratense were 30.815 and 23.787 mg/100 g, respectively. Results showed some differences in total phenol contents and antioxidant activity values of extracts depending on plant species. The present study indicates that this seed oils are rich in fatty acid and tocopherol.

Quality Assurance and Safety of Crops & Foods, Jun 1, 2016

The aim of the study was to investigate the effect of both storage material colour (red, green, y... more The aim of the study was to investigate the effect of both storage material colour (red, green, yellow and transparent glass bottle) and rosemary essential oil on the physico-chemical properties of extra-virgin olive oil. For this reason, free fatty acid, peroxide value, viscosity, colour and fatty acid composition of oils were measured at regular intervals. Free fatty acid and peroxide values of olive oils stored in different coloured bottles increased partly during storage. After 90 days of storage, free fatty acid values of samples changed between 0.78 and 0.89 mg KOH/g oil. By the 90th day of storage peroxide values of samples had changed from 32.75 to 79.46 meq O2/kg oil, whereas the peroxide value of the control group on the 90th day was 94.55 meq O2/kg. On the first day (0 day), ‘L*’, ‘a*’ and ‘b*’ values of control groups were determined to be 70.81, -3.69 and 38.26, respectively. During storage, these values partly increased. Linoleic acid (40.95-43.92%), oleic acid (33.04-34.99%) and palmitic ac...

Journal of Food Science and Technology, Oct 22, 2019

The oleic acid composition of almonds oils expressed by cold press varied from 73.56% in Cristomo... more The oleic acid composition of almonds oils expressed by cold press varied from 73.56% in Cristomorto cultivar to 76.59% in Tuono while oleic acid in oils extracted by soxhlet method ranged from 71.86% in Cristomorto and 75.63% in Tuono cultivars. Also, oil from cold press extraction contained 19.51% and 21.86% linoleic acid for Ferragnes and Tuono almond cultivars, respectively, while 18.74 and 20.51% linoleic acid was recorded in Soxhlet extracted oil from Ferragnes and Tuono almonds, respectively. In addition, α-tocopherol contents of the oil samples varied significantly (p < 0.05) from 14.18 to 16.86 mg/100 g in Tuono and 15.71–17.96 mg/100 g in Ferragnes for cold-press and soxhlet extracted oils, respectively. β-Sitosterol composition of the oil obtained by cold press ranged from 157.94 (Tuono) and 171.68 mg/100 g (Cristomorto) while β-sitosterol content varied from 148.91 (Tuono) and 159.68 mg/100 g (Cristomorto) for oil extracted by Soxhlet method.

ISRN Agronomy, Nov 30, 2012

This investigation was carried out in order to gain a better understanding of the effect of Brady... more This investigation was carried out in order to gain a better understanding of the effect of Bradyrhizobium inoculation and fertilization on the nutritional values of macro-and micronutrients of sorghum intercropped with cowpea in the field under rainfed conditions. The results of the present study demonstrated that intercropping, Bradyrhizobium inoculation, and N and P fertilization had significant effect on the mineral status of sorghum seeds. Intercropping significantly (P ≤ 0.05) increased Ca, Mg, Cu, Mn, and Fe contents of sorghum seeds, while it had no effect on the concentration of P, K, Na, and Zn in the sorghum seeds. However, Bradyrhizobium inoculation did not enhanced the most of minerals content of sorghum in both cropping systems; it slightly reduced the phosphorous content of sorghum seeds in the two cropping systems. Results of application of N and P fertilizers separately or combined with Bradyrhizobium showed fluctuated effect on the mineral contents in both cropping systems and both seasons.

Foods, May 28, 2022

This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY

Food Chemistry, Jul 1, 2021

This study aimed to evaluate cookies made with wheat (0%, 80%, 60%, and 50%) and tigernut flour (... more This study aimed to evaluate cookies made with wheat (0%, 80%, 60%, and 50%) and tigernut flour (0%, 20%, 40%, and 50%) from two different sources. Standard methods were applied to determine the chemical properties, phenolic component, fatty acid composition, mineral content, and sensory properties of cookies. Tigernut flour from both sources was rich in oil, and total and individual phenolics, but with low antioxidant activity compared to wheat flour. The addition of tigernut flour to wheat resulted in increase of the content of bioactive compounds, minerals, and fatty acid contents of cookies. The cookies produced by formulating wheat with tigernut had a comparable organoleptic quality scores to wheat flour cookies. The production of cookies with both wheat and tigernut flour showed that this mixture is an interesting opportunity to have a functional product rich in bioactive compounds and considered satisfactory by consumers.

Animal Production Science, 2011

Physicochemical, microbiological and sensory attributes of fresh and cold-stored (5–15 days) ferm... more Physicochemical, microbiological and sensory attributes of fresh and cold-stored (5–15 days) fermented zabadi from goat’s milk were analysed and then compared with those of cow’s milk. Results indicated that the gross nutrients of fresh goat’s milk changed after processing. Zabadi fermentation significantly decreased the lactose content and pH of the fresh milk in both zabadi types. Cow-milk zabadi was more viscous than goat-milk zabadi. Cold storage resulted in significant changes in gross composition of both zabadi types, in particular after 10 days of storage. Lactose and pH decreased further if the storage period was prolonged. Lactobacillus spp. and Streptococcus spp. are the main active organisms in goat- and cow-milk zabadi. The number of total bacteria and yeast increased significantly within 10 days of storage, decreasing thereafter. Staphylococcus aureus and Salmonella spp. were absent. Coliforms and faecal coliforms were detected in both zabadi types; however, they disappeared after 5 days of storage. Goat-milk zabadi showed significantly lower sensory scores than cow-milk zabadi. Both zabadi types can withstand storage to a maximum of 10 days, with the sensory scores decreasing thereafter.

Journal of Food Processing and Preservation, Jun 15, 2016

The effect of three different processing methods on alkaloids, phytate, total phenolics, antioxid... more The effect of three different processing methods on alkaloids, phytate, total phenolics, antioxidant activity and minerals content and extractability of newly developed lupin cultivar (Golo) was investigated. Germination of lupin seeds as well as fermentation (before boiling) significantly (P 0.05) increased alkaloids content (> 50%). However, boiling of fermented seeds and debittering process had significantly (P 0.05) lowered the level of alkaloids, with few exceptions for boiled fermented seeds compared to raw seeds. Regardless of the processing method and compared to raw seeds, phytate level was significantly (P 0.05) decreased (21.24%) while total phenolics significantly (P 0.05) increased (> 50%). Antiradical activity significantly (P 0.05) increased for germinated seeds and decreased for fermented ones. The increase in antioxidant activity was accompanied by lower values in IC 50. All processing methods significantly (P 0.05) decreased minerals content but significantly (P 0.05) increased the extractability. PRACTICAL APPLICATIONS Despite the high protein content and antioxidant properties of the newly developed lupin cultivar, it also has high antinutritional factors. The result in this study suggested that through processing (germination, boiling, fermentation), the antinutrients and alkaloids of the lupin can be reduced and the antioxidant properties increased, thereby increasing the utilization potential of the cultivar as functional ingredient in foods.

Journal of Apicultural Science, Jun 1, 2019

The objective of the present work was to investigate the influence of locations on bioactive prop... more The objective of the present work was to investigate the influence of locations on bioactive propertiest, phenolic compounds and mineral contents of bee pollens. The oil content of pollen grains changed between 3.50% (Alanya) and 6.85% (Russia-Perm Region). The highest total phenolic content (720 mg/100g) and antioxidant activity values (81.4%) were observed in pollens obtained from the Russia-Perm Region and Alanya districts, respectively. Additionally, the highest carotenoid was found in a pollen sample collected from Karaman (Sarıveliler) (98.6 mg/g). The major phenolic compounds were (+)-catechin (66.75-337.39 mg/100g) and quercetin (61.2-1221.7 mg/100g) in all pollen samples. The pollen samples were observed to be a significant source of potassium (3846-6287 mg/ kg), phosphorus (2947-5010 mg/kg), calcium (1022-2424 mg/kg) and sulfur (1744-2397 mg/kg). All of the analysis results were significantly affected by supplying locations. The antioxidant activity values of pollens were found partly similar and varied depending on locations. The content of saturated fatty acid (palmitic) was high (20-30%) in the tested pollen samples but did not exceed the content of linoleic acid.

Journal of Agricultural and Food Chemistry, Jan 22, 2000

Rationale: Breast feeding is associated with the lowest asthma and allergic disorders rates and i... more Rationale: Breast feeding is associated with the lowest asthma and allergic disorders rates and it significantly reduces the severity of respiratory illnesses during the first year of life. Methods: we had included questions related to breast feeding in the ISAAC questionnaires (the international study of asthma and allergies in childhood) to see the outcome of allergic diseases in both groups: breast feeding and non breast feeding. Results: Mean (S.D) age: 9 years, weight: 30 kg and height: 135.6 cm. Children breastfed more than 8 months had significantly lower prevalence rates of persistent cough in the past year, ever rhinitis, rhinitis in the past year, and itchy-watery eyes in the past year than those who were not breastfed (18% vs 25%; 22% vs 32%; 15% vs 23%; and 6.5% vs 14.2%, respectively). Incidency was lower of asthma and wheeze in breastfed children than those who were not breastfed (asthma: 2.5y vs 4.5 y; 2.2y vs 3.9y, respectively). Significantly higher proportion of children who breastfed more than 8 months were resolved from asthma, wheeze and eczema than those who breastfed less than 8 months (89% vs 76%; 90.7% vs 77.2%, and 97.4% vs 82.2%, respectively). Conclusion: Our Study shows the impact of breast feeding for at least 8 months in protecting and reducing the prevalence of allergic disorders.