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Description Nigella sativa seeds have an increasing number of applications in the food and pharma... more Description
Nigella sativa seeds have an increasing number of applications in the food and pharmaceutical industries. Black cumin is used worldwide in the traditional medicine for the treatment of several diseases. Bioactive phytochemicals with pharmacological properties have been identiﬁed in black cumin including thymoquinone, t-anethol, alkaloids, and saponins.
Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications cover several specific topics with a focus on cultivation, composition and applications of Nigella sativa seeds as well as the chemistry, technology, functionality and applications of Nigella sativa extracts, fixed oil and essential oil.
Edited by a team of experts, Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications brings a diversity of developments in food science to chemists, nutritionists, and students in food science, nutrition, lipids chemistry and technology, and agricultural science

Papers by Prof. Mohamed Fawzy Ramadan Hassanien

Grasas y Aceites, 2019

The old-pressed oils (CPO) from grape seeds (GSO), flax seeds (FSO) and black cumin seeds (BSO) w... more The old-pressed oils (CPO) from grape seeds (GSO), flax seeds (FSO) and black cumin seeds (BSO) were analyzed for their fatty acid profiles, tocopherols, total phenolics, bioactives and phenolic compositions. The stability of CPO under thermal oxidation conditions was evaluated. The main fatty acid in FSO was linolenic acid (56.5% of total fatty acids); while GSO and BSO were rich in linoleic acid, which accounted for 66.8 and 56.8%, respectively. GSO was rich in ?-tocopherol (123.0 mg/kg), while ?-tocopherol was a prevalent isomer in FSO and BSO (137.9 and 128.9 mg/kg, respectively). The total phenolic contents in the oils ranged from 554 mg GAE/kg oil (FSO) to 1140 mg GAE/kg oil (BSO). Luteolin, dihydroquercetin and benzoic acids were the dominant bioactives and phenolics in FSO, GSO and BSO, respectively. Based on the oxidative stability index (OSI) value, BSO showed the highest value (6.14 h) among the other oils. The oxidative stability of FSO and BSO were higher than GSO accor...

Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products, 2023

Traditional edible oil mills are complicated plants processing fruits or seeds to high-quality ve... more Traditional edible oil mills are complicated plants processing fruits or seeds to high-quality vegetable oils and fats with functional traits. Almost all biowastes and by-products from edible oil and oilseed processing are utilized. However, most of the ingredients and active phytochemicals in the biowaste from edible oil and oilseed processing are used only in low-price applications (i.e., animal feeding). Recently, there has been a global consumer’s interest in the health-enhancing impacts of agricultural by-products. Focusing on the relation between age-associated diseases and the health-enhancing impacts of the active phytochemicals in the biowaste from edible oil and oilseed processing, the authors of this book contribute the functional traits of active phytoconstituents from edible oil and oilseed industrial biowastes that might be responsible for health-enhancing impacts. This handbook describes the state-of-the-art health-enhancing benefits of phytoconstituents from vegetable oil and oilseed processing by-products, the characterization of active chemicals in edible oil, and oilseed industrial biowastes with a particular interest in antioxidants to develop novel food and nonfood kinds of stuff. As a consequence of the outcomes of this scientific book: (1) the health-enhancing impacts and applications of phytoconstituents from edible oil and oilseed production biowastes will be discussed, (2) the consumer will understand the health-enhancing impacts of phytoconstituents from edible oil and oilseed production biowastes supported by scientific evidence, (3) the chapters review the recovery methods and unique techniques to develop novel applications from phytoconstituents from edible oil and oilseed production biowastes, and (4) the economy will be enriched by the integration of active chemicals from edible oil and oilseed processing biowastes to industrial applications (novel food items, pharmaceuticals, livestock, and cosmetics).

Food Bioactive Ingredients, 2021

Nigella sativa L. (botanical family, Ranunculaceae) is one of the most admired medical oilseeds i... more Nigella sativa L. (botanical family, Ranunculaceae) is one of the most admired medical oilseeds in history. Nigella sativa seeds have been mentioned in the words of the Prophet Mohammed. Nigella sativa seeds contain active phytochemicals (i.e., phenolics, thymoquinone, fatty acids, tocols, sterols, polar lipids, amino acids...etc) with diverse biological effects. Functional extracts, essential oil, and fixed oil from Nigella sativa have been used in novel foods, nutraceuticals and pharmaceuticals. Nigella sativa is evident to promote health and it might serve to be a novel source for modern phytomedicine. Recently, black cumin has become an important topic for research worldwide. This book project aims to build a multidisciplinary discussion on the development and advances in Nigella sativa phytochemistry, cultivation practices, technology, functional characteristics, health-promoting activities as well as the food and non-food applications.

Fruit Oils: Chemistry and Functionality, 2019

Fruits and fruit oil of Semecarpus anacardium (family Anacardiaceae) have several applications in... more Fruits and fruit oil of Semecarpus anacardium (family Anacardiaceae) have several applications in the Indian Ayurvedic and Siddha systems of medicine. Concerning the potential utilization, knowledge of the composition of Semecarpus anacardium oil is of major importance. Solvent extractable lipids from S. anacardium seeds accounted for approx. 36%, which confirms that S. anacardium seeds are a rich source of oil. Linoleic, palmitic and oleic were the major fatty acids. Neutral lipids were the main lipid class followed by glycolipids and phospholipids. β-sitosterol, campesterol and stigmasterol were the main phytosterols detected in the oil, while δ-tocopherol and β-tocopherol were the main tocols. S. anacardium seed oil exhibited strong antiradical action toward 1,1-diphenyl-2-picrylhydrazyl (DPPH·) radical and galvinoxyl radical. This chapter reviews the chemical composition and functional traits of Semecarpus anacardium seed oil.

international food research journal, 2012

Legume flours, due to their amino acid composition and fibre content, are ideal ingredients for i... more Legume flours, due to their amino acid composition and fibre content, are ideal ingredients for improving the nutritional value of bread and bakery products. In this study, the influence of the total or partial replacement of wheat flour by chickpea flour on the quality characteristics of toast bread was analyzed. Chickpea flour was added to medium strength wheat flour to replace 15 and 30% w/w of wheat flour. The effects of chickpea flour supplementation on dough physical properties, such as water absorption capacity, dough development time, dough stability, crumb, porosity and toast bread structure as well as quality characteristics were studied. Chickpea flour at 15 and 30% substitution levels increased the stability and the tolerance index of the dough. The volumes of the breads decreased as the level of chickpea flour increased due to the dilution of the gluten structure by added protein. Nevertheless, substitution at 15 and 30%, gives parameter values at least as good as the c...

Data concerning the exact composition of Celastrus paniculatus seed oil is scarce. In the present... more Data concerning the exact composition of Celastrus paniculatus seed oil is scarce. In the present study lipid profile of Indian Celastrus paniculatus seed oil were determined. Celastrus paniculatus seeds are a rich source of oil (46%). The amounts of neutral lipids were the highest, followed by glycolipids and phospholipids, respectively. Oleic followed by palmitic and linoleic were the major fatty acids in Celastrus paniculatus oil and its' lipid classes. Celastrus paniculatus seed oil being characterized by a relatively high amount of phytosterols, wherein the sterol marker was β-sitosterol followed by campesterol and stigmasterol. γ-Tocopherol was the main tocopherol isomer whilst the rest being α-tocopherol. When Celastrus paniculatus oil and extra virgin olive oil were compared upon their radical scavenging activity (RSA) toward the stable 1,1- diphenyl-2-picrylhydrazyl (DPPH) radical Celastrus paniculatus oil exhibited stronger RSA. In consideration of potential utilizatio...

Fruit Oils: Chemistry and Functionality, 2019

Celastrus paniculatus fruit seeds are a rich source of lipids (approx. 45%). Neutral lipids accou... more Celastrus paniculatus fruit seeds are a rich source of lipids (approx. 45%). Neutral lipids accounted for the highest lipid fraction, followed by glycolipids and phospholipids. Oleic, palmitic and linoleic acids were the predominant fatty acids in C. paniculatus fruit seed oil. Celastrus paniculatus fruit seed oil is characterized by a high amount of plant sterols, wherein β-sitosterol, campesterol and stigmasterol were the main sterols. γ-Tocopherol was the main tocopherol isomer while the rest was α-tocopherol. Celastrus paniculatus fruit seed oil exhibited stronger radical scavenging potential toward the stable DPPH (2,2-diphenyl-1-picrylhydrazyl) radical when compared with and extra virgin olive oil. This chapter reviews the composition, functionality and applications of Celastrus paniculatus fruit seed oil.

Opuntia spp.: Chemistry, Bioactivity and Industrial Applications, 2021

Fruit Oils: Chemistry and Functionality, 2019

Oil-bearing fruits are of great economic importance and nutritional value. The contribution of li... more Oil-bearing fruits are of great economic importance and nutritional value. The contribution of lipid-soluble phytochemicals to nutrition and health is acknowledged by their composition. Fatty acids and minor bioactive lipids (i.e., glycolipids, phospholipids, tocols, phytosterols, aroma compounds and phenolic compounds) exhibited health-promoting and functional properties in several products. Oils (fixed or essential) and fats extracted from fruit parts (fruit seeds, fruit pulp, fruit peels, fruit pomace, and nuts) generally differ in terms of their major and minor constituents. The methods used to extract oils and fats as well as the processing techniques such as refining, bleaching and deodorization affect their major and minor constituents. In addition, different post-processing treatments (i.e. heating and storage) of fruit oils may alert or degrade important bioactive constituents. This book aims at creating a multidisciplinary forum of discussion on recent advances in chemistry and functionality of fruit oils/fats mainly focusing on their chemical composition, physicochemical characteristics, organoleptic attributes, nutritional quality, oxidative stability, food/non-food applications as well as functional and health-promoting properties.

Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications, 2020

Nigella sativa L. (botanical family, Ranunculaceae) is one of the most admired medical oilseeds i... more Nigella sativa L. (botanical family, Ranunculaceae) is one of the most admired medical oilseeds in history. Nigella sativa seeds have been mentioned in the words of the Prophet Mohammed. Nigella sativa seeds contain active phytochemicals (i.e., phenolics, thymoquinone, fatty acids, tocols, sterols, polar lipids, amino acids…etc) with diverse biological effects. Functional extracts, essential oil, and fixed oil from Nigella sativa have been used in novel foods, nutraceuticals and pharmaceuticals. Nigella sativa is evident to promote health and it might serve to be a novel source for modern phytomedicine. Recently, black cumin has become an important topic for research worldwide. This book project aims to build a multidisciplinary discussion on the development and advances in Nigella sativa phytochemistry, cultivation practices, technology, functional characteristics, health-promoting activities as well as the food and non-food applications.

Journal of Pure and Applied Microbiology, 2020

Nutrition & Food Science, 2019

PurposeThe purpose of this study was to accelerate the fermentation process of minced mackerel fi... more PurposeThe purpose of this study was to accelerate the fermentation process of minced mackerel fish (Scomber scombrusL.) mixed thoroughly with 20 per cent salt (w/w) and hydrolyzed by 0.2 and 0.4 per cent bromelain at 37°C.Design/methodology/approachS. scombrusL. was mixed thoroughly with 20 per cent salt (w/w) and hydrolyzed by the bromelain at levels of 0.2 and 0.4 per cent at 37°C. The physicochemical and sensory properties were evaluated after 60 and 90 days.FindingsIn a comparison of all of the aforementioned treatments, the results showed that the samples with higher bromelain levels (0.4 per cent) had higher concentrations of formal nitrogen (622 mg/100 mL) and total volatile base nitrogen (TVB-N, 0.3 g/dL) after 90 days of fermentation (p <0.01) . The sample with 0.4 per cent bromelain showed total free amino acids content of 13.3 g/100 g after 90 days of fermentation (p <0.01). High levels of total fatty acids (15.6 mg/100 g) were found in samples treated with 0.4 per...

Grasas y Aceites, 2019

Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products, 2023

Food Bioactive Ingredients, 2021

Fruit Oils: Chemistry and Functionality, 2019

international food research journal, 2012

Fruit Oils: Chemistry and Functionality, 2019

Opuntia spp.: Chemistry, Bioactivity and Industrial Applications, 2021

Fruit Oils: Chemistry and Functionality, 2019

Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications, 2020

Nigella sativa L. (botanical family, Ranunculaceae) is one of the most admired medical oilseeds i... more Nigella sativa L. (botanical family, Ranunculaceae) is one of the most admired medical oilseeds in history. Nigella sativa seeds have been mentioned in the words of the Prophet Mohammed. Nigella sativa seeds contain active phytochemicals (i.e., phenolics, thymoquinone, fatty acids, tocols, sterols, polar lipids, amino acids…etc) with diverse biological effects. Functional extracts, essential oil, and fixed oil from Nigella sativa have been used in novel foods, nutraceuticals and pharmaceuticals. Nigella sativa is evident to promote health and it might serve to be a novel source for modern phytomedicine. Recently, black cumin has become an important topic for research worldwide. This book project aims to build a multidisciplinary discussion on the development and advances in Nigella sativa phytochemistry, cultivation practices, technology, functional characteristics, health-promoting activities as well as the food and non-food applications.

Journal of Pure and Applied Microbiology, 2020

Nutrition & Food Science, 2019

Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products, 2023

This book comprehensively reviews the phytochemistry, functional properties, and health-promoting... more This book comprehensively reviews the phytochemistry, functional properties, and health-promoting effects of bioactive compounds found in oil processing by-products, and it also explores the food and non-food applications of these by-products. Several oilseeds, vegetables, and fruits are cultivated for their oils and fats, wherein the oil extraction industry generates a huge amount of waste (meal or cake). The valorisation of this waste would be very beneficial not only from the economic and environmental perspectives, but also for the potential applications in food, cosmetics and pharmaceutical industries, in which phytochemicals derived from vegetable oil and oilseed processing by-products play an important role in, for instance, extending the shelf life of several products and providing added-value properties with their antioxidant and antimicrobial properties.
In this work, expert contributors discuss about the added-value of biowaste from common and non-traditional vegetable oils and oilseeds processing, as well as fruit oils processing, and offer an extensive overview of the different bioactive compounds found in extracts from oil processing by-products and their chemical composition. The book also collects several examples in which oil processing by-products are integrated into industrial activities such as food production, livestock production and in pharmaceutical and cosmetics industries. Professionals and scholars alike interested in the recycling of agro-industrial wastes derived from vegetable oil and oilseed processing by-products will find this book a handy reference tool.

Pheno-phospholipids and Lipo-phenolics Novel Structured Antioxidants, 2021

Natural phenolics are powerful bioactive compounds, but their use as antioxidant agents in lipid-... more Natural phenolics are powerful bioactive compounds, but their use as antioxidant agents in lipid-based foodstuffs and cosmetics is limited due to their hydrophilic traits. A promising technique to overcome low solubility of phenolics is to increase their hydrophobicity by grafting with lipophilic moiety to form lipid-enriched phenolics (lipo-phenolics). Another way to enhance the amphiphilic traits of phenolics is by lipophilization with phospholipids in a suitable solvent to form phenolics-enriched phospholipids (pheno-phospholipids). Both functionalized phenolics (phenolipids) exhibit high bioavailability and antioxidative potential.

Functional phenolics-enriched phospholipids (pheno-phospholipids) play an important role in enhancing the functional properties of both phenolic compounds and phospholipids in food for their use in nutrition and health. Phenolipids have also found applications on an industrial scale, likely due to low costs, the availability of starting material and safety. Recent advances in the field of lipophilization allow accessing molecules with high potency and targeted action covering a wide spectrum of bioactivities. Owing to their cost and availability, phenolipids find applications in niche sectors such as cosmetics and pharmaceutics as well as in the novel food.
This book reports on the chemistry, preparation, and functionality of lipid-enriched phenolics (lipo-phenolics), broadening their applications in food, pharmaceuticals and cosmetics. The strategies of the lipophilization of phenolics, the effect of modification on the biological properties and potential applications of the resulting lipo-phenolics are reviewed. The text also discusses the preparation, physicochemical characteristics and functional properties of phenolipids and phytosomes, including the latest developments and their current industrial status.

Mediterranean Fruits Bio-wastes: Chemistry, Functionality and Technological Applications, 2022

Traditional Mediterranean fruits (i.e., be grapes, oranges, apples, pears, peaches, cherries, plu... more Traditional Mediterranean fruits (i.e., be grapes, oranges, apples, pears, peaches, cherries, plums, figs, melons, watermelon and dates) are of major commercial and nutritional value to the region. Processing of such fruits, however, results in large amounts of bio-waste material. Efficient, inexpensive and environmentally friendly use of fruit industry waste is thus highly cost-effective and minimizes environmental impact. The natural antioxidants and bioactive compounds found in Mediterranean fruit bio-wastes could play a major role in the alleged health benefits of the Mediterranean diet, and could be used in pharmaceuticals as well as novel food applications.

This book presents a multidisciplinary forum of discussion on the chemistry, functional properties, health-promoting effects of bioactive compounds in Mediterranean fruit bio-wastes, as well as novel food and non-food applications. The text provides the scientific fundamentals of the health-promoting benefits and applications of Mediterranean fruit bio-wastes, reviews the relevant recovery issues, and explores different techniques to develop new applications. With a diversity of perspectives, from food science to environmental chemistry and horticultural research, this volume provides comprehensive, up-to-date knowledge to researchers and industry professionals working in the areas of food waste valorization.

Opuntia spp.: Chemistry, Bioactivity and Industrial Applications, 2021

The Opuntia fruits, commonly known as cactus pears or prickly pears, have been suggested by the F... more The Opuntia fruits, commonly known as cactus pears or prickly pears, have been suggested by the Food and Agriculture Organization to be a promising and strategic crop in regions suffering from lack of water. In Mexico, India, South Africa, and the Mediterranean, the Opuntia fruits have become popular due to their nutritive value and health-promoting benefits, including antioxidant, antiulcerogenic and antiatherogenic traits and protective effects against LDL oxidation. Additionally, readily absorbable sugars, high vitamin C and mineral content, and a pleasant flavour make Opuntia tailor-made for novel food.

Due to their ecological advantages, high functional value, and health-related traits, Opuntia fruits can be highly exploited in different food processing applications. For instance, Opuntia cactus fruits are used for the preparation of juices and marmalades; Opuntia cactus plants are used to feed animals in African and Latin American countries; Peruvian farmers cultivate Opuntia cactus for growing the cochineal (Dactylopius coccus) insect and producing the natural dye carmine; and the commercial production of food and non-food products from Opuntia has been established in Mexico, USA and several Mediterranean countries.

Opuntia spp.: Chemistry, Bioactivity and Industrial Applications creates a multidisciplinary forum of discussion on Opuntia cactus with special emphasis on its horticulture, post-harvest, marketability, chemistry, functionality, health-promoting properties, technology and processing. The text includes detailed discussion of the impact of traditional and innovative processing on the recovery of high-added value compounds from Opuntia spp. by-products. Later chapters explore the potential applications of Opuntia spp. in food, cosmetics and pharmaceutical products.

Cold Pressed Oils 1st Edition Green Technology, Bioactive Compounds, Functionality, and Applications, 2020

Black Cumin (Nigella sativa) Seeds: Chemistry, Technology, Functionality, and Applications Food Bioactive Ingredients, 2021

Black Cumin (Nigella sativa) Seeds: Chemistry, Technology, Functionality, and Applications Recent... more Black Cumin (Nigella sativa) Seeds: Chemistry, Technology, Functionality, and Applications Recent developments in the fi eld of nutrition have led to increased interest in herbs and medicinal plants as phytochemical-rich sources for functional food, nutraceuticals, and drugs. As research sheds light on the therapeutic potential of various bioactive phytochemicals, the demand for plant extracts and oils has increased. Black cumin or black seeds (Nigella sativa) have particularly widespread nutritional and medicinal applications. In traditional medicine, black seeds are used to manage fatigue and chronic headache. Black seed oil is used as an antiseptic and analgesic remedy and for treatment of joint's pain and stiff ness and can be mixed with sesame oil to treat dermatosis, abdominal disorders, cough, headache, fever, liver ailments, jaundice, sore eyes, and hemorrhoids. Th ymoquinone, the main constituent in black seed volatile oil, has been shown to suppress carcinogenesis. Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications presents in detail the chemical composition, therapeutic properties, and functionality of high-value oils, phytochemicals, nutrients, and volatiles of the Nigella sativa seed. Organized by formulation (seeds, fi xed oil, essential oil, and extracts), chapters break this seed down into its chemical constituents and explore their role in the development of pharmaceuticals, nutraceuticals, novel food, natural drugs, and feed. Following numerous reports on the health-promoting activities of Nigella sativa, this is the fi rst comprehensive presentation of the functional, nutritional, and pharmacological traits of Nigella sativa seeds and seed oil constituents. 9 7 8 3 0 3 0 4 8 7 9 7 3

Fruit Oils: Chemistry and Functionality

Fruits are processed into shelf-stable products such as juices and beverages. Fruits are processe... more Fruits are processed into shelf-stable products such as juices and beverages. Fruits are processed to maximize the juice yield, to inactivate microorganisms and to maintain the sensory traits of the products. Fruit juices (FJ) are vehicles to deliver bioactive compounds, because juices are a convenient way for their consumption. Much attention has been paid to FJ due to its health-promoting and biological properties. Since the consumer interest is driven by the nutritional value and the appearance of FJ, the FJ industry has developed different methods to improve FJ processing. Application of enzymes in FJ industry caused an increase in the yield and the quality of FJ. Clarification procedures in FJ processing depend on the hydrolysis of pectic substances with different pectinolytic enzymes. Enzymes preparation containing pectinases and cellulases are utilized in the FJ extraction and clarification. Pectinases with proteases remove turbidity and break down the haze-active protein, to prevent protein-phenol interaction. Application of enzymes in FJ processing affects significantly FJ physicochemical properties and the levels of bioactive compounds in FJ. This review summarizes the application of different enzymes in FJ processing and the effect of utilizing enzymes on the recovery, quality, safety and shelf life of FJ.