Article
Chemistry, Applied
Igor Trujillo-Mayol, Olga Viegas, M. Madalena C. Sobral, Nidia Casas-Forero, Nandis Fiallos, Edgar Pastene-Navarrete, Miguel A. Faria, Julio Alarcon-Enos, Olivia Pinho, Isabel M. P. L. V. O. Ferreira
Summary: The study showed that adding phenolic-rich avocado peel extract to beef and soy-based burgers can enhance their antioxidant activity, reduce lipid and protein oxidation during gastric digestion, and inhibit key activities associated with Helicobacter pylori adhesion in the stomach.
Article
Food Science & Technology
Fabiana Trombetti, Paola Minardi, Attilio Luigi Mordenti, Anna Badiani, Vittoria Ventrella, Sabrina Albonetti
Summary: The effects of organic selenium and vitamin E on lipid oxidation in rabbit hamburgers were evaluated. The study found that vitamin E had a more specific effect in inhibiting lipid oxidation.
Article
Biochemistry & Molecular Biology
Vasileios G. Papatsiros, Eleni G. Katsogiannou, Georgios Papakonstantinou, Alfred Michel, Konstantinos Petrotos, Labrini Athanasiou
Summary: This study investigated the effects of two commercial phenolic phytogenic feed additives on sows under heat stress conditions. The results showed that the use of phenolic phytogenic feed additives can reduce oxidative damage caused by heat stress and improve sow performance.
Article
Agronomy
Georgios I. Papakonstantinou, Eleftherios Meletis, Konstantinos Petrotos, Polychronis Kostoulas, Nikolaos Tsekouras, Maria C. Kantere, Nikolaos Voulgarakis, Dimitrios Gougoulis, Leonidas Filippopoulos, Georgios Christodoulopoulos, Labrini V. Athanasiou, Vasileios G. Papatsiros
Summary: The study aimed to investigate the effects of a commercial phytogenic feed additive (PFA) on preventing post-weaning diarrhea and oxidative stress in piglets. The concentrations of TBARS and CARBS were measured as biomarkers for oxidative damage, along with health and performance parameters of weaned piglets. The results showed that the PFA group had significantly lower TBARS and CARBS concentrations, as well as lower diarrhea scores, indicating improved health and growth performance in the piglets.
Article
Agronomy
Adriana M. Descalzo, Andrea Biolatto, Sergio A. Rizzo, Carolina D. Perez, Enrique A. Frusso, Fernando Carduza, Luciana Rossetti
Summary: The research discovered that lipid oxidation markers of Stuart pecans stored at 20 degrees C were significantly higher than those stored at 2 degrees C. After storage for 210 days, levels of hexanal and pentanal increased, leading to the development of rancid and bitter taste in pecans, with a significant loss of typical flavor and sweetness. While low storage temperature helped reduce the levels of oxidative markers, it could not completely prevent oxidation.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Binbin Li, Xinyue Dong, Eero Puolanne, Per Ertbjerg
Summary: This study found that wooden breast condition has a significant impact on lipid and protein oxidation as well as citrate synthase activity, worsening with the severity of the condition. Both bird age and wooden breast degree have main effects on these indicators, and there are significant correlations among them.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Youling L. Xiong, Anqi Guo
Summary: Protein oxidation is a complex chemical process occurring ubiquitously in food systems, involving both radicals and nonradicals, which can affect the conformation and functionality of proteins.
Article
Engineering, Manufacturing
Raissa Alvarenga Carvalho Gomide, Ana Carolina Salgado de Oliveira, Lorena Mendes Rodrigues, Lucas Baldo Luvizaro, Eduardo Mendes Ramos, Cassiano Rodrigues de Oliveira, Soraia Vilela Borges
Summary: The study evaluated the antioxidant activity of whey protein isolate (WPI) films with varying concentrations of lignin microparticles (LMP) during storage at 4 degrees Celsius for 4 days. Results showed an increase in antioxidant activity with higher LMP concentrations, leading to a reduction in oxidation in ground meat. Overall, WPI-based films containing 0.50% w/w of LMP showed promising antioxidant properties for controlling lipid oxidation in ground meat.
PACKAGING TECHNOLOGY AND SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Hernan Speisky, Maria Fernanda Arias-Sante, Jocelyn Fuentes
Summary: Recent research challenges the belief that the oxidation of flavonoids would result in a loss of their antioxidant properties. It has been found that the oxidation of quercetin and its analogue kaempferol leads to the formation of metabolites with significantly higher antioxidant potency than the precursors. The amplification of antioxidant properties is even greater for kaempferol, with a 100-fold increase compared to quercetin.
Article
Chemistry, Applied
Serkan Selli, Gamze Guclu, Onur Sevindik, Hasim Kelebek
Summary: The study revealed that cooking significantly reduced the total concentration of volatiles in both champignon and oyster mushrooms, with the lowest contents found in the oven-cooked samples. Phenolics were found to be more abundant in champignon samples than in oyster samples, with boiling causing a decrease and oven-cooking resulting in an increase in phenolic content.
Article
Chemistry, Multidisciplinary
Abdessamie Kellil, Spyros Grigorakis, Sofia Loupassaki, Dimitris P. Makris
Summary: This study focused on investigating the thermal decomposition of Quercetin (Qt) and the impacts of antioxidants on its degradation. An empirical sigmoidal model was proposed to trace degradation kinetics, and degradation pathways were analyzed through liquid chromatography-tandem mass spectrometry. Antioxidants were found to retard Qt degradation in a manner dependent on Qt/antioxidant molar ratio, with consistent degradation products identified. The study demonstrated the detrimental effects of heating on Qt and proposed a model that could be useful for interpreting the degradation behavior of other polyphenols.
APPLIED SCIENCES-BASEL
(2021)
Article
Nutrition & Dietetics
Katarzyna Domaszewska, Sara Gorna, Malwina Pietrzak, Tomasz Podgorski
Summary: Endurance training in the extended pulmonary rehabilitation program for COPD patients does not exacerbate oxidative stress and blood total phenolics concentration.
Article
Chemistry, Applied
Gayathri Balakrishnan, Renee Goodrich Schneider
Summary: The study evaluated the stability of tocopherols and lipid oxidation in quinoa seeds, sprouts, and flakes during storage. It was found that storage at 25°C and 35°C resulted in a drastic reduction of tocopherols, with seed flour and flakes retaining less than 50% of γ- and α-tocopherols after 180 days. The investigation also revealed the presence of volatile compounds formed due to oxidation of fatty acids, with hexanal significantly increasing at 35°C.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Biochemistry & Molecular Biology
Shucheng Duan, Soon-Jae Kwon, Chan Saem Gil, Seok Hyun Eom
Summary: In this study, various cooking methods for faba leaves, including microwaving, roasting, steaming, and boiling, were evaluated for their effects on health benefits and flavor factors. Microwaving and steaming increased l-dopa content and antioxidant activities, while roasting increased flavonol content. All cooking methods reduced volatile organic compounds in the leaves, improving their flavor compared to fresh leaves.
Article
Chemistry, Applied
Akide Ozcan, Zahide Susluoglu, Gozde Nogay, Muharrem Ergun, Mehmet Sutyemez
Summary: This research aimed to study the chemical composition and aroma profile of 15 sumac genotypes from Kahramanmaras province in Turkey. The results showed that sumac fruit is rich in nutritious compounds and can be used as food ingredients or additives.
Article
Biochemistry & Molecular Biology
Shahzad Hussain, Abdellatif A. Mohamed, Mohamed S. Alamri, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Tawfiq Alsulami, Ibrahim A. Ababtain
Summary: This study aimed to explore the effects of locally available natural sources of gum hydrocolloids as a natural modifier of different starch properties. The results showed that the addition of acetylated cactus gum or acacia gum increased the viscosity of starch, altered the pasting temperature and thermal properties, and reduced the hardness of starch gels. Furthermore, all starch gels exhibited non-Newtonian shear thinning behavior and time-dependent thixotropic properties. The addition of acetylated cactus gum also resulted in a higher activation energy for starch gels.
Article
Food Science & Technology
Mohamed Saleh Alamri, Abdellatif A. Mohamed, Shahzad Hussain, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan, Mohammed Jamal Hakeem, Ibrahim A. Ababtain
Summary: The study investigated the effects of hydrocolloids (GC and GZ) of different origins on the quality of bread and cake, as well as their potential use in retarding the staling process. The results showed that hydrocolloids significantly influenced the physical properties and texture of the bread and cake, and could prolong their shelf-life.
Article
Biochemistry & Molecular Biology
Abdellatif A. Mohamed, Mohamed Saleh Alamri, Shahzad Hussain, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan, Ibrahim A. Ababtain
Summary: The influence of 2% and 5% Cordia (CG) and Ziziphus (ZG) gums on dough characteristics and cookie quality was investigated. The addition of CG and ZG gums increased dough softness, mixing time, and mixing tolerance index (MTI), while decreasing stability and water absorption. The gums resulted in softer and less sticky doughs, and had a significant impact on dough viscosity. The addition of the gums increased the thickness and diameter of the cookies, but decreased the spread.
Article
Food Science & Technology
Shahzad Hussain, Mohamed Saleh Alamri, Abdellatif A. Mohamed, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan, Ibrahim A. Ababtain
Summary: The study found that adding acacia gum and cactus gum can improve the dough's fermentation time, softness, and mixing tolerance index, reduce water absorption, and make the dough more stable. Additionally, adding these gums can decrease the gel's textural hardness, gummimess, chewiness, springiness, and adhesiveness, increase the brightness and yellowness of bread and cake, and improve overall acceptability.
Article
Social Work
Lubna Ansari Baig, Zaeema Ahmer, Hira Tariq, Mirwais Khan, Muhammad Naseem Khan, Muhammad Sohaib, Shiraz Shaikh
Summary: This study reveals that satisfaction and respect for health care personnel can be enhanced through community support, involvement of religious leaders, and effective media campaigns.
SOCIAL WORK IN HEALTH CARE
(2022)
Article
Green & Sustainable Science & Technology
Muhammad Sohaib, Tahir Iqbal, Sumera Afsheen, M. B. Tahir, Arslan Masood, Muhammad Rafique, K. N. Riaz, M. A. Sayed, A. F. Abd El-Rehim, Atif Mossad Ali
Summary: The structure, optical and chemical properties of pure zinc oxide nanoparticles and molybdenum-doped zinc oxide nanoparticles were studied. It was found that molybdenum doping resulted in smaller crystallite size, and the degradation efficiency was highest at a doping level of 2%.
ENVIRONMENT DEVELOPMENT AND SUSTAINABILITY
(2023)
Article
Mathematics, Applied
Muhammad Sohaib, Abdullah Shah
Summary: In this paper, we describe a fully decoupled finite difference approach for solving the Cahn-Hilliard Navier-Stokes (CHNS) model of two-phase flow. The method decouples the coupled system of equations with the help of an intermediate velocity-field, making the numerical implementation easy. The efficacy of the method is demonstrated through numerical simulations of various two-phase flow problems.
COMMUNICATIONS IN NONLINEAR SCIENCE AND NUMERICAL SIMULATION
(2022)
Meeting Abstract
Hematology
Moazzam Shahzad, Qamar Iqbal, Farrukh Munir, Sakina Abbas, Maheen Zaidi, Nimra Shafi, Muhammad Sohaib, Waleed Ahmed Mir, Iqra Anwar, Sibgha Gull Chaudhary, Maggie Nelson, Philip Lubanski, Zahra Mahmoudjafari, Peiman Hematti, Sunil H. Abhyankar, Joseph P. McGuirk, Muhammad Umair Mushtaq
Article
Biochemistry & Molecular Biology
Abdulmajeed A. A. AbuDujayn, Abdellatif A. A. Mohamed, Mohamed Saleh Alamri, Shahzad Hussain, Mohamed A. A. Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan, Nashi K. K. Alqahtani
Summary: The effects of maltodextrins (MD) and ziziphus gum (ZG) on dough properties and bread quality were investigated. MD had a greater impact on dough mixing, gel texture, and finished product. The combination of MD and ZG significantly altered the bread's physical characteristics and aging over time. Panelists liked bread made with mixes containing MD or ZG, or a combination of both.
Article
Dentistry, Oral Surgery & Medicine
Ran An, Wen-feng Chen, Siyu Li, Zitong Wu, Meizi Liu, Muhammad Sohaib
Summary: This study investigated the oral health literacy and oral health behaviors of nurses and found that the overall oral health literacy level was moderate to low. Monthly household income, self-rated oral health, brushing time, use of fluoride toothpaste, and regular oral examination were significantly associated with oral health literacy scores.
Article
Anesthesiology
Waleed Bin Abdul Ghaffar, Muhammad Mehmood Alam, Waleed Bin Ghaffar, Muhammad Faisal Khan, Muhammad Sohaib
Summary: This case series reviewed the vaccination status and outcomes of 20 critically ill COVID patients. The results showed that vaccinated patients admitted to the COVID ICU had a poor outcome, regardless of the type of vaccine. Factors leading to increased mortality in this patient group included male gender, age >= 60 years, and associated chronic medical illness.
ANAESTHESIA PAIN & INTENSIVE CARE
(2022)
Article
Biochemistry & Molecular Biology
Hesham Alqah, Shahzad Hussain, Mohamed Saleh Alamri, Abdellatif A. Mohamed, Akram A. Qasem, Mohamed A. Ibraheem, Aamir Shehzad
Summary: This study investigated the impact of alpha-amylase on pre-gelatinized starches derived from different botanical sources. The results showed that annealing and germinated sorghum extract treatment significantly enhanced the water-holding capacity and sugar content of the starch. The ranking of starches in terms of their freezable water content was chickpea starch > white beans starch > wheat starch > chickpea starch > sweet potato starch. The application of annealing and GSE treatment resulted in a shift of the adsorption and desorption isotherms towards greater levels of moisture content.
Article
Food Science & Technology
Iftikhar Younis Mallhi, Muhammad Sohaib, Azmat Ullah Khan, Imtiaz Rabbani
Summary: This study investigated the potential of strawberry extracts to lower blood sugar, improve antioxidant levels and reduce blood lipid levels in diabetic rats. The results showed that treatment with strawberry extract at doses of 250, 500, and 750 mg/kg body weight significantly reduced blood glucose levels, improved renal function and lipid profile, and increased body weight and insulin activity.
Article
Agriculture, Multidisciplinary
Iftikhar Younis Mallhi, Muhammad Sohaib, Azmat Ullah Khan, Imtiaz Rabbani
Summary: The present study assessed the nutritional characterization and antioxidant capacity of strawberry varieties produced in Pakistan. Different properties, including proximate composition, physicochemical analysis, phytochemicals, and shelf life extension using modified atmosphere packaging technology, were examined. The results provided valuable information on the nutritional composition, phytochemical characteristics, and quality aspects of different strawberry varieties in Pakistan.
PAKISTAN JOURNAL OF AGRICULTURAL SCIENCES
(2023)
Article
Medicine, General & Internal
Aamer Ikram, Shahid Pervez, Muhammad Tahir Khadim, Muhammad Sohaib, Hafeez Uddin, Farhana Badar, Ahmed Ijaz Masood, Zafar I. A. Khattak, Saima Naz, Tayyaba Rahat, Nighat Murad, Farah Naz Memon, Sumera Abid, Faiza Bashir, Ibrar Rafique, Muhammad Ayaz Mustafa, Roshan Kumar, Aisha Shafiq
Summary: The objective of this study was to compile a comprehensive national cancer registry report for Pakistan by merging and analyzing cancer registration data from major functional cancer registries across the country. The results showed that breast cancer is the most common cancer in females, while oral cancer, liver cancer, colorectal cancer, lung cancer, and prostate cancer are the top cancers in males. These findings indicate a strong correlation between oral cancer and chewing habits, and other common cancers in Pakistan, such as liver cancer, lung cancer, and cervical cancer, can also be largely prevented through measures such as hepatitis B and C prevention, smoking cessation, and high-risk HPV vaccination.
JCPSP-JOURNAL OF THE COLLEGE OF PHYSICIANS AND SURGEONS PAKISTAN
(2023)