Applied Industrial Technology

Permanent URI for this collection

http://dspace.alquds.edu:4000/handle/20.500.12213/1097

Browse

Browsing Applied Industrial Technology by Title

Now showing 1 - 20 of 138
  • Thumbnail Image
    Item
    A Novel theory and method for the determination of endpoint of wet granulation process depending on maximum wetting behavior of binder solution and sucking saturation level of the powder bed
    (Al-Quds University, 2010-07-22) Motasem Bahjat Abdul-rahman; معتصم بهجت عبد العزيز عبد الرحمن
  • Thumbnail Image
    Item
    Antibacterial and Anticancer activity of Cupressus sempervirens L. fruit extraction
    (Al-Quds University, 2022-09-03) Hiba Metib Hussain Salah; هبة متعب حسين صلاح
    C. sempervirens L is one of the medicinal plants widely found in Palestine. It is used to treat many health problems. The leaves and fruits are used to obtain C. sempervirens L. extract in addition to C. sempervirens L. essential oil. In this research, C. sempervirens L. fruits were collected from Ramallah in Palestine in January 2021, it was dried and blended, and then C. sempervirens L. extracts were prepared with ethanol and water using several methods, namely the Sonicator, Soxhlet and boiling. The Ethanolic C. sempervirens L. extract was analyzed using GC/MS, and two main compounds were identified: δ-3-carene and α-pinene. One of the objectives of this research is to investigate the antibacterial activity of C. sempervirens L. fruit extracts against Gram-positive bacteria (Staphylococcus aureus) and Gram-negative bacteria (E.coli) and anaerobic bacteria (Porphyromonas gingivalis), using the disc diffusion method and the well diffusion method for Porphyromonas gingivalis. Ethanolic extract had an effect on Staphylococcus aureus and Porphyromonas gingivalis at various concentrations. where the diameter of the inhibition zone for Staphylococcus aureus at the highest concentration was (15 mm), and the diameter of the inhibition zone for Porphyromonas gingivalis was (22 mm). Water extract had no effect on bacteria except Staphylococcus aureus at the highest concentration, where the inhibition zone was (14 mm). For E. coli bacteria, neither extract had any effect. Also, the effect of C. sempervirens L. fruit extracts was revealed as anticancer properties against HT29 colon cancer cells and Mcf7 breast cancer cells. The effect of the Ethanolic extract on the percentage of live cells of the two types of cancer cells, as the percentage of live colon cancer cells HT29 at the highest concentration of the extract was (25%), and the percentage of live breast cancer cells Mcf7 at the highest concentration of the extract was (19%). As for C. sempervirens L. Water extract, it had no significant effect on the two types of cancer cells, as the percentage of live colon cancer cells HT29 at the highest concentration was (94%), and the percentage of live breast cancer cells Mcf7 at the highest concentration was (96%).
  • Thumbnail Image
    Item
    Antimicrobial and Antioxidant Effect of Essential Oil in Refrigerated Beef Burger
    (Al-Quds University, 2022-08-30) Salah Aldeen Nassar Mohammad Zamel; صلاح الدين نصار محمد زامل
    يعتبر كل من الأكسدة والنمو الميكروبي المسبب الرئيسي لتلف البرجر البقري. لذلك يتم استخدام إضافات غذائية صناعية تعمل على منع او تأخير الأكسدة والنمو الميكروبي المؤديان لتلف المواد الغذائية. ولكن هذه الإضافات الغذائية الصناعية تعتبر غير آمنة ولها أضرار صحية على الإنسان، مما أظهر الحاجة للبحث عن بدائل طبيعية آمنة تعمل كمواد حافظة في الصناعات الغذائية. في هذه الدراسة تم استخدام زيوت أساسية مختلفة من القرنفل والزعتر وإكليل الجبل كمواد حافظة طبيعية لزيادة مدة الصلاحية لمنتج البرجر البقري لمدة تصل الى 7 أيام دون الحاجة لاستخدام المواد الحافظة الصناعية. تم إضافة الزيوت العطرية على منتج البرجر البقري بتراكيز مختلفة (1 و1.5% ح/ ك)، كذلك هناك عينتان تم معالجتهما بمادة potassium lactate (2%) (100 ppm) Butylated hydroxytoluene كمواد مضادة ضابطة موجبة للميكروبات والأكسدة على التوالي. كذلك استخدمت احدى العينات بدون أي اضافات كعينة ضابطة سالبة لعمل المقارنات. تم قياس الفعالية التثبيطية الميكروبية للزيوت العطرية بواسطة فحوصات العد البكتيري الهوائي الكلي (total plate count)، Staphylococcus aureus، coliforms كذلك تم اجراء فحص تثبيط التأكسد (TBARS) وفحص ال pH. أظهرت نتائج الدراسة بأن إضافة الزيوت الأساسية أعطت فعالية تثبيطية عالية للميكروبات التي تمت دراستها. إن إضافة زيت القرنفل بتركيز (1.5%) أظهر تثبيط قوي ضد بكتيريا Staphylococcus aureus بنسبة 54% مقارنة مع عينة الضبط السالبة كذلك هناك فرق معنوي بينه وبين العينات الأخرى في الدراسة. كما وأظهرت الدراسة بأن زيت القرنفل (1 و1.5%) كان له تأثير مثبط قوي على بكتيريا الكوليفورم مقارنة مع العينات الأخرى. كذلك العد الكلي للبكتيريا انخفض في جميع عينات البرجر البقري المعالجة بالزيوت الأساسية المختلفة دون أن يكون هناك أي فرق معنوي بين الزيوت المختلفة. أما بالنسبة للفحوصات الكيميائية، فقد أظهرت النتائج بأن إضافة الزيوت الأساسية للقرنفل بالتراكيز 1% و1.5 % كانت الأكثر فعالية مقارنة بالعينات الضابطة السالبة حيث قللت من التأكسد بنسبة تصل إلى 24% و35% على التوالي. وبالنسبة لزيت الزعتر عند التراكيز 1% و1.5% فقد أظهرت النتائج أن نسبة التأكسد قلت بما مقداره 14% و31% على التوالي مقارنة بنتائج العينات الضابطة السالبة.
  • Thumbnail Image
    Item
    Antimicrobial and antioxident effect of essential oil in refrigerated burger
    (Al-quds University, 2022-08-30) Salah Aldeen Nassar Mohammad Zamel; صلاح الدين نصار محمد زامل
    Microbial growth and oxidation are considered to be the major causes of beef burger deterioration. Because of that, synthetic antimicrobial and antioxidants are used to prevent or delay the microbial growth and oxidation process. Unfortunately, these substances are not safe and may cause harmful impacts on human health, which arose the need to search for natural alternatives in the food industry. In this study, essential oils of clove, thyme, and rosemary serve as natural preservatives to increase the shelf life of refrigerated beef burger up to 7 days without using synthetic antimicrobial and antioxidant agents. Essential oils were added to beef burger at different concentrations for each essential oil (1 and 1.5% v/w). In addition, two positive control samples for antimicrobial and antioxidant agent were treated with 2% potassium lactate (PL) and 100 ppm Butylated hydroxytoluene (BHT) respectively. All samples were kept at 4°C for 7 days (study period). Measurement of the antimicrobial activity of essential oils was performed by testing total plate count, total coliforms, and Staphylococcus aureus. The oxidation stability test was carried out by thiobarbituric acid reactive substances (TBARS) test, and expressed as mg of malonaldehyde/ kg beef burger, in addition to that, the pH of each sample was examined. Essential oils added to beef burger showed strong antimicrobial effects against the examined microbes. The obtained results revealed that, clove essential oil (CEO) added at concentration 1.5% reduced the microbial activity of Staphylococcus aureus by 54% compared with negative control sample, also, there is a significant difference between it and all treated samples. In addition, results indicated that CEO at both concentrations 1% and 1.5% had the most effect on reducing microbial growth of total coliform (TC) compared with other stored samples. Total plate count results showed that essential oils at all different concentrations used in this study led to reduction in microbial growth in the burger samples without any significant differences between these essential oils (EOs). Regarding the chemical indicators, CEO at concentrations of 1% and 1.5% were the most effective and retard oxidation by 24% and 35%, respectively compared with negative control sample. Moreover, Thyme essential oil (TEO) at a concentration of 1% and 1.5% reduced the percentage of oxidation by 14% and 31%, respectively compared with the negative control sample. الملخص يعتبر كل من الأكسدة والنمو الميكروبي المسبب الرئيسي لتلف البرجر البقري. لذلك يتم استخدام إضافات غذائية صناعية تعمل على منع او تأخير الأكسدة والنمو الميكروبي المؤديان لتلف المواد الغذائية. ولكن هذه الإضافات الغذائية الصناعية تعتبر غير آمنة ولها أضرار صحية على الإنسان، مما أظهر الحاجة للبحث عن بدائل طبيعية آمنة تعمل كمواد حافظة في الصناعات الغذائية. في هذه الدراسة تم استخدام زيوت أساسية مختلفة من القرنفل والزعتر وإكليل الجبل كمواد حافظة طبيعية لزيادة مدة الصلاحية لمنتج البرجر البقري لمدة تصل الى 7 أيام دون الحاجة لاستخدام المواد الحافظة الصناعية. تم إضافة الزيوت العطرية على منتج البرجر البقري بتراكيز مختلفة (1 و1.5% ح/ ك)، كذلك هناك عينتان تم معالجتهما بمادة potassium lactate (2%) (100 ppm) Butylated hydroxytoluene كمواد مضادة ضابطة موجبة للميكروبات والأكسدة على التوالي. كذلك استخدمت احدى العينات بدون أي اضافات كعينة ضابطة سالبة لعمل المقارنات. تم قياس الفعالية التثبيطية الميكروبية للزيوت العطرية بواسطة فحوصات العد البكتيري الهوائي الكلي (total plate count)، Staphylococcus aureus، coliforms كذلك تم اجراء فحص تثبيط التأكسد (TBARS) وفحص ال pH. أظهرت نتائج الدراسة بأن إضافة الزيوت الأساسية أعطت فعالية تثبيطية عالية للميكروبات التي تمت دراستها. إن إضافة زيت القرنفل بتركيز (1.5%) أظهر تثبيط قوي ضد بكتيريا Staphylococcus aureus بنسبة 54% مقارنة مع عينة الضبط السالبة كذلك هناك فرق معنوي بينه وبين العينات الأخرى في الدراسة. كما وأظهرت الدراسة بأن زيت القرنفل (1 و1.5%) كان له تأثير مثبط قوي على بكتيريا الكوليفورم مقارنة مع العينات الأخرى. كذلك العد الكلي للبكتيريا انخفض في جميع عينات البرجر البقري المعالجة بالزيوت الأساسية المختلفة دون أن يكون هناك أي فرق معنوي بين الزيوت المختلفة. أما بالنسبة للفحوصات الكيميائية، فقد أظهرت النتائج بأن إضافة الزيوت الأساسية للقرنفل بالتراكيز 1% و1.5 % كانت الأكثر فعالية مقارنة بالعينات الضابطة السالبة حيث قللت من التأكسد بنسبة تصل إلى 24% و35% على التوالي. وبالنسبة لزيت الزعتر عند التراكيز 1% و1.5% فقد أظهرت النتائج أن نسبة التأكسد قلت بما مقداره 14% و31% على التوالي مقارنة بنتائج العينات الضابطة السالبة.
  • Thumbnail Image
    Item
    Assessment of the capacities of food safety laboratories in Palestine
    (Al-Quds University, 2019-12-22) Adeeb Ismael Amin Nawahda; أديب اسماعيل أمين نواهضة
    In Palestine, the food industry and agribusiness are growing and expanding in scale and diversity responding to the continually changing market demands. Thus, to provide consumers with safe products, laboratories of food safety play a crucial role and form the basis of the national food control system. The aim of this research was to assess the testing practices and the compliance of the main food safety laboratories in Palestine (seven laboratories in West Bank and two laboratories in Gaza Strip) with the internationally recognized standards and guidelines. To achieve the purpose of the study, the researcher used questionnaires focusing mainly on the following aspects; quality assurance and quality control, testing procedure, available devices and equipment, facilities and premises, personnel, handling of samples, and main barriers. In addition to that, the researcher used structured interviews with three national food control authorities, they were conducted to survey their practices related to testing of food safety and their relationship with local food safety laboratories. The collected data and information were processed and analyzed using the SPSS program. Additionally, SWOT analysis was used to get a better understanding of the practices of the targeted laboratories. Key findings are summarized as follows: (i) Five out of the nine working laboratories in Palestine were locally accredited by the Ministry of National Economy (MONE) and the accreditation did not cover all performed food tests. While other laboratories were providing service without any accreditation. (ii) Most of the assessed laboratories were not fulfilling adequately the requirements of the recognized international standards and guidelines such as ISO17025. (iii) No sub-contracting analysis between laboratories (no parallel integration). (iv)More than half of the laboratories had participated in national or international inter-laboratory proficiency tests with (66.7%) of agreement. (v) Only five laboratories had the necessary equipment to perform most of the chemical, microbiological, and physical food safety tests, while the others performed mainly microbiological or physical tests. (vi)Most laboratories, in terms of facilities and premises, were well designed but did not have enough space to facilitate and expand their work. (vii) Six of the nine laboratories studied suffered from lacking staff with and 5 suffered from lack of sufficient training for lab staff. (viii) More than half of the laboratories introduced sampling services following procedures and instructions. (ix) All of the laboratories performed procedures for traceability of samples from reception until reporting of results, but only three laboratories used an electronic LIMS (Laboratory Information Management System) for traceability. (x) The laboratories had faced many gaps due to managerial and technical reasons, such as: (small scale of businesses, the limited geographical distribution of laboratories, inability to perform certain food tests, insufficient space, equipment maintenance difficulties, no periodic maintenance, insufficient lab staff, insufficient training, insufficient equipment, and no specific turnaround time (TAT) for tests. (xi) The laboratories faced many external obstacles such as (occupation, frequent closures and access restrictions, high costs of equipment and materials, unavailability of some materials, power cuts, no existing international accreditation body, and no licensing authority for food laboratories). (xii) On the other hand, two out of the three national control authorities did not have any food safety laboratories. There is a lack of a clear sampling plan specifying the number of samples and frequency of sampling for food establishments. Also, there was no data communication or warnings from food safety laboratories about risks and history of tested food samples in general. Several recommendations targeting both the food safety laboratories and the national food control authorities are presented in this thesis. These recommendations focused mainly on the sustainability of the service, strengthening the testing competence and leveling up the skills of the laboratory staff. According to the best knowledge of the researcher, this study is the first of its type in Palestine and no previous studies have been undertaken to assess the competence of the food safety laboratories. Thus, this research gives a better understanding of the current situation and sheds light on the number of emerging concerns related to the national food safety system. Keywords: Assessment, Food safety laboratory, Control authority, Food safety tests, Sampling, Accreditation, Proficiency tests, Managerial gaps, Technical gaps, Capacity.
  • Thumbnail Image
    Item
    Chemical Constituents and Its Bioactivity of Extract from Paeonia Lactiflora Roots
    (Al-Quds University, 2021-08-21) Raghad Ibrahim Taher Salameh; رغد ابراهيم سلامة
    تم تحليل نبات عشبي صيني تقليدي (شُرش الهوا) لدراسة نشاطه الحيوي ومكوناته الكيميائية باستخدام تقنيات التحليل المختلفة. شُرش الهوا هي عشبة تستخدم على نطاق واسع في الطب والغذاء ومستحضرات التجميل. تم شراء جذر جاف من متجر الشعلة للأعشاب التقليدية - شارع الارسال - رام الله - فلسطين. تم تحضير المستخلص الخام باستخدام 99٪ من الإيثانول كمذيب استخلاص ، عن طريق تعريضه للموجات فوق الصوتية (الاهتزاز)، ثم حفظه عند 4 درجات مئوية لاستخدامه في التحاليل المختلفة. تم استخدام جذور النبات، حيث أثبتت آثارها الصحية الوقائية للعديد من الأمراض مثل استخدامها لعلاج الضغط المرتفع، كمضاد للألتهابات، السكري، و غيرها. يولد الجلوكوز غير الأنزيمي مجموعة متنوعة من المركبات المعروفة باسم المنتجات النهائية للجليكيشن (AGEs) التي تتراكم في الجسم وتسبب تطور الأمراض المزمنة لدى البشر ، مثل مرض السكري من النوع 2 وتصلب الشرايين والزهايمر. لذلك ، فإن تطوير مثبطات AGEs الطبيعية تحتاج إلى تحقيق بحثي مكثف. لذلك ، تم تقييم الإنتاج المضاد للجليكشن للمنتج النهائي باستخدام المستخلص باستخدام اختبار الألبومين المصل الجلوكوز البقري (BSA) في المختبر. تشير النتائج التي تم الحصول عليها من عينة المستخلص إلى وجود تأثير مثبط لتكوين AGE ، في حين أن مستخلص الجذر غني بمضادات الأكسدة مثل الفلافونويد والفينولات التي أظهرت نتائج واعدة لتنظيم مستوى السكر. تم قياس المحتوى الفينولي الكلي للمستخلص النباتي (TPC) باستخدام اختبار Folin-Ciocalteu. تم تحديد محتوى الفلافونويد الكلي (TFC) باستخدام مقايسة كلوريد الألومنيوم اللونية. تم استخدام طريقتين مختلفتين لتحديد سعة مضادات الأكسدة: باستخدام طريقة الجذور الحرة (DPPH)، و طريقة اختزال أيونات الحديد (FRAP). تم إجراء النشاط المضاد للميكروبات للمستخلص بطريقة الانتشار القرصي لاختبار فعالية مستخلص النبات ضد أنواع مختلفة من البكتيريا موجبة وسالبة الجرام. تم إظهار التأثير الإيجابي الرئيسي ضد بكتيريا المكورات العنقودية الذهبية المقاومة للميثيسيلين (MRSA) عند مقارنتها بالبنسلين G (التحكم الإيجابي) ، كما تم تسجيل تأثير إيجابي طفيف ضد بكتريا المكورات العنقودية الذهبية Staphylococcus aureus إيجابية الجرام. ومع ذلك ، تم تسجيل تأثير سلبي لثلاثة أنواع مختلفة من البكتيريا (الشيغيلة ، الإشريكية القولونية (E-coli)، الزائفة الزنجارية (Pseudomonas)). تشير النتائج لتراكيز مختلفة من المستخلص (120 ، 300) جزء في المليون تظهر تأثير تثبيط تكوين (AGE) بنسبة (48.2٪ ، 69.0٪) على التوالي. ترجع هذه الفعالية إلى وجود المواد الكيميائية النباتية النشطة بيولوجياً في المستخلص النباتي والتي تم إثباتها من خلال فحوصات مجموع الفينول والفلافونويد. كانت مقايسات الفينول 193.9 ميليغرام جاليك أسيد / جرام من المستخلص النباتي ، والفلافونويد 55.9 ميليغرام كويرسيتين / جرام من عينة النبات. باستخدام طريقة الجذور الحرة DPPH ، أعطى المستخلص النباتي تثبيطًا بنسبة 56.8٪ ، بينما في اختبار FRAP ، تم حساب نشاط مضادات الأكسدة (مجم BHT / جم من عينة النبات) ليكون 1524. النتائج أعلاه توضح قدرة مستخلص جذر شَرش الهوا على منع نمو أنواع مختلفة من البكتيريا. تم استخدام الاستِشراب السَّائِل الرَّفيع الإنجَاز (HPLC-PDA) للتعرف على مركبات البوليفينول والفلافونويدات من المستخلص الايثانولي وأظهرت النتائج وجود حمض الغاليك و 3،4-ثنائي هيدروكسي بنزويك. يمكن استخدام شَرش الهوا لعلاج أمراض مختلفة ، لأنها تحتوي على مجموعة كبيرة من المواد الكيميائية النباتية النشطة بيولوجياً.
  • Thumbnail Image
    Item
    Complexes formed between polyelectrolyte and acetylated cationic dendrimers
    (Al-Quds University, 2022-12-17) Raghad Abdalmuiz Daoud Natsha; رغد عبد المعز داوود نتشه
    لقد تمت دراسة نموذج نظري جديد استنادا على نتائج سابقة، بحيث يتم استخدام نوع من أنواع البوليمرات يسمى بالديندريمر على اعتباره كرة قابلة للإختراقمن قبل الأيونات المحيطة به بحيث يتفاعل بدوره مع نموذج للحمض النووي يسمى بال (LPE chain). يكون هذا الديندريمر معرض لعامل خارجي بحيث يتم وضعه بمحلول يحتوي علىمجموعات الأسيتل وتسمى هذه العملية بال acetylation))، مما يؤدي الى انكماش هذا الديندريمر بحيث يقل التنافر الناتج عن الشحنة الموجبة لتفرعات الديندريمر من خلال تفاعلها مع شحنات سالبة من مجموعات الاسيتيل ما يسمى بال (overcharging). مما ادى الى نقصان في قطر الديندريمر وشحنته وهذا ما تم استخدامه لبناء نتائج جديدة. لقد وجد أن مع زيادة نسبة ال acetylation وبالتالي نقصان قطر الديندريمر وشحنته فإن الجزء الملتف حول الديندريمر يقل وبالتالي عدد الشحنات السالبة ( (condensed monomersلل LPE chain حول الديندريمر ستقل أيضا. في حال كانت نسبة ال acetylation صفر بالمئة، تمت دراسة تأثير طول ال(LPE chainالمرن )على شكل وارتباط هذا المركب المكون من الديندريمر وال LPE chain بحيث أن طول الجزء الملتف وعدد الشحنات السالبة وأيضا درجة الإلتفاف لل LPE chain حول الديندريمر تأثرت بزيادة طول ال LPE chain. بداية، نسبة الجزء الملتف حول الديندريمرإلى طول ال LPE chain ستقل، أما بالنسبة لعدد الشحنات السالبة ودرجة الإلتفاف لل LPE chain كلاهما سيزداد مع زيادة طول الLPE chain. وتم إيجاد أن مع زيادة ال LPE chainفإن الجزء الملتف حول الديندريمر سيزيد وبالتالي زيادة في طول الجزء من ال LPE chain الذي يربط بين كرتين أو أكثرمن الديندريمر ما يسمى ب اlinker)).
  • Thumbnail Image
    Item
    Effect of Olive Fruit Fly (Bactrocera oleae (Rossi)) on Selected Quality Indicators of Virgin Olive Oil from Palestine
    (Al-Quds University, 2023-05-20) Ahmad "Mhammad Ali" Qrinawi; أحمد قريناوي
    This study's objective is to assess how olive fruit flies' infestation affects various olive oil quality indicators, including antioxidant activity, total phenolic and flavonoid content, Acidity peroxide value, K232, and K270. Olive fruit flies' punctures on the fruits that had an active infestation could be seen. In comparison to healthy oil samples (from olive fruits not attacked by the fly), the study's findings showed an increase in the acidity , peroxide, and K values (K232 and K270) of olive oil from samples of olive fruits. This suggests that an olive fly infestation has caused a decrease in the quality of olive oil. This is explained by the accelerated oxidation and hydrolytic degradation, which are encouraged by having exit holes that allow oxygen and microorganisms to affect the olive pulp. The results also revealed that the total phenolic and flavonoid contents of olive oils made from unhealthy olive fruits were lower than those made from healthy fruits, which further suggests that the oil is of lower quality. These polyphenolic compounds act as antioxidants and are crucial to the stability and shelf life of olive oil. Similar to this, a decline in the antioxidant activities of olive oils from unhealthy fruits (reflected by FRAP and DPPH assays) also indicated a decline in the olive oil's quality. This suggests that, in the event of an olive fly attack, the category of olive oil may change. For example, oil from unhealthy fruits may be downgraded from extra version to version olive oil.
  • Thumbnail Image
    Item
    Effect of the Surface Charge Discretization (Mobile Charge) on Electric Double Layer
    (Al-Quds University, 2010-06-28) Mirfit Mahmoud Amleh; ميرفت محمود العملة
    The structure of the electric double layer (EDL) in contact with discrete and continuously charged sphere macroion surfaces is studied within the framework of the primitive model through Monte Carlo simulations. Mobile charge discretization models (point charges localized on the macroion surface and finite-sized charges protruding into the solution) are considered together with the case of uniform charge distribution (central). The distribution of counterions near a macroion is determined using a spherical cell. The effect of discreteness is analyzed in terms of radial distribution functions, charge density profiles, and potential profiles. The effect of discretization, radius of the counterions and the presence of salt on the potential of EDL and accumulated charges are also studied. It is established that with protruding charges the counterions are less accumulated near the macroion because the excluded volume effect dominating over the increased correlation ability. But with point charges distributions, counterions become more strongly accumulated to the macroion and the effect increases with counterion valence. At low salt concentration, the macroion accumulated charge is reduced due to multivalent counterion adsorption. At high salt concentrations, the macroions become overcharged so that their apparent charge has the opposite sign to the stoichiometric one. The character of charge distribution affects the EDL structure near the macroion, whereas its effect is much weaker at larger distances.
  • Thumbnail Image
    Item
    Electric Potential of Dielectric Macroions in an Electrolyte Solution
    (Al-Quds University, 2021-11-22) Aysha Sami Naeem Alsalameen; عائشة سامي نعيم السلامين
    The electrostatic interaction between macroion and counterions in the different electrolyte solution have been studied by using Monte Carlo simulation methods, the different effecthas been studied, changing macroions dielectric constant, changing the radius of counterions, and concentrations of adding salt (monovalent (1:1), trivalent (3:1) and pentavalent (5:1) on the charge inversion and the properties of the electric double layer in spherical cell conditions. The radial distribution functions between macroion and other ions, integrated charge number, and the potential of the electric double layer were plotted. For free salt systems, different types of macroions dielectric constant, and several values of counterions charge were used. For systems without salt, It is found that the negative value of zeta potential of the electric double layer increases when macroions dielectric constant increases, it also increases when increasing the valence of the counterion. Also, the accumulation of counterions around macroions increaseswith the decrease of counterions radius, and when increasing macroion’s charge and counterion’s charge the accumulations increase. For systems with salts, at different macroions dielectric constant, (For (60:1) system with salt.)it is found that the negative value of surface potential increases with increasing salt’s concentration. In addition, charge inversion occurs for macroions at high values of multivalent salt concentrations. تمت دراسة أثـر تغيير الأيون الكبير macroion)) من خلال قيمة ثابت العازلية الكهربائية (εm) في المحلول الذي له ثابت سماحية ثابتة (dielectric constant of solution εs) على ظاهرة الإنقلاب الشحني (charge inversion) وكذلك على خصائص(EDL) باستخدام طريقة محاكاة (Monte Carlo simulation). بحيث تم تمثيل النظام الكروي (spherical cell condition) لكل من الأيون الكبير (macroion) والأيونات الصغيرة متعاكسة الشحنة(counterions) على شكل كرات (60:1) ، (60:2) ، (60:3) ،(60:4) ، (60:5) أيضًا (1: 01) ، (80:1) ، و (80:2) ، وتغيير نصف قطر الأيونات الصغيرة (Rc) ، وإضافة الملح ( ملح احادي (1:1)، ملح ثلاثي (3:1)، وملح خماسي(5:1) بتراكيز مختلفة على إنعكاس الشحنة (charge inversion) وخصائص الطبقة الكهربائية المزدوجة (EDL)في ظروف الخلية الكروية. في المحاليل التي لا تحتوي على الملح، لقد وجد أن القيم السالبة لجهد زيتا وكذلك قيمة جهد السطح ( surface potential) تزداد عندما يزداد ثابت السماحية للأيون الكبير (εm) ، ويزيد أيضًا عند زيادة شحنة الأيون الصغير (Zc). بالإضافة إلى ذلك، عند تقليل نصف قطر الأيون الصغير (Rc) ، يزيد تراكم الأيونات الصغيرة (counterions)حول الأيون الكبير(macroion) ، وعند زيادة النظام (شحنة الأيون الكبير(ZM) والأيون الصغير(Zc) ) يزيد التراكمات. بالإضافة إلى ذلك فقد تمت دراسة المتغيرات في حالة إضافة ملح إلى المحلول، عند استخدام عدة قيم لتركيز الملح (ملح أحادي وثلاثي وخماسي التكافؤ) في النظام (60:1) ، وجد أن القيم السالبة لجهد السطح (surface potential) تزداد مع زيادة (β). بالإضافة إلى ذلك، يحدث إنعكاس الشحنة (charge inversion) بوضوح عند القيم العالية لتركيزات الملح. بحيث يزداد عدد الأيونات الملحية بشكل كبير مع زيادة (β) ، وكذلك تزداد قيمة جهد زيتا (zeta potential) ويحدث انعكاس للشحنة (charge inversion) على سطح الأيون الكبير(macroion) عند زيادة شحنة الملح عند نفس التركيز(β).
  • Thumbnail Image
    Item
    Enhancement of solubility of antifungal Ketoconazole By Co-crystallization and Microemulsion
    (Al-Quds University, 2020-06-06) eman ahmad jameel shqirat; ايمان احمد جميل اشقيرات
    his study aims to synthesize and characterize cocrystal of ketoconazole to improve solubility properties of ketoconazole. Ketoconazole cocrystal synthesized by the solvent crystallization method and characterized using FTIR spectroscopy,DSC, melting point and solubility analysis. Synthesized co-crystal have wonderful crystals. FTIR spectrum show hydrogen bonding in the co-crystal, which gives it better physical properties (such as solubility, and melting point) compared to single component. Melting point was 146.0°C -148.0°C For the single API, after co-crystallization, it became (141.0 - 143.0 C) and (115.0-119.0 °C ) for subreic acid and sebacic acid co-crystals respectively .The ketoconazole co-crystal resulted in an improved solubility compared to ketoconazole. This research demonstratesthat co-crystallization between ketoconazole and suberic acid, sebacic acid and different co-solvent were effectively formed and enhanced the solubility of the drug. In addition, this research aims to prepare microemulsion of ketoconazole with a different formulations applied using the minimal amount of surfactant at ambient temperature by titration method.The effect of different percentages of co-surfactants &co-solvent on the phase behavior of the systems suggested at ambient temperature were also studied. The surfactant used in this research was Polyoxyethylene sorbitan monooleate (Tween 80). Short chain alcohol used as a co-surfactant was ethanol. The oil phase used was oleic acid. The aqueous phase was double distilled water with propylene glycol acting as co-solvent. The formulation which showed the area covered under the microemulsion was found to be larger in presence of higher amount of surfactant than co-surfactant.The surfactant /co-surfactant ratio (3:1) was found to be more efficient than the ratio (1:1) in formation of isotropic microemulsion region and produced liquid crystal region. The formulation which has propylene glycol as co-solvent gave large area of liquid crystal and microemulsion compared with the absence co-solvent.
  • Thumbnail Image
    Item
    Evaluation of the Functionality of Nanographene Oxide for Food Packaging Applications
    (Al-Quds University, 2020-06-07) Haneen Sodqi Mohammad Adam; حنين صدقي محمد عدم
  • Thumbnail Image
    Item
    Exploring QSARs for inhibiting activity of epidermal growth factor receptor (EGFR) tyrosine kinase by MLR and PC-ANN
    (Al-Quds University, 2017-05-06) Manal Mohammad Wael Abdul Hafez Mohtaseb; منال محمد وائل عبد الحافظ المحتسب
    Quantitative structure- activity relationship (QSAR) study was preformed to understand the activity of a set of 113 compounds of Epidermal Growth Factor Receptor (EGFR) inhibitors. QSAR models were developed using multiple linear regression (MLR) as linear method. While principle component- artificial neural network (PC-ANN) modeling method was performed as nonlinear method. The MLR resulted with models (12-23) which have coefficient of determination (R2)>0.6, the best model (model 23) resulted with correlation coefficient (R) = 0.878, coefficient of determination (R2) =0.771, and adjusted coefficient of determination (R2adj) =0.719. Cross validation leave one out (LOO) and leave many out (LMO) were performed on the resulted MLR models, models 19-23 showed a good predictive power. After that principle component analysis (PCA) performed to divide the data into three data sets. Then the ANN performed on the chosen models (19-23) from leave one out (LOO) and leave many out (LMO) cross validation. ANN resulted models were validated through randomization test. The best ANN model with good predictive power was model 19 with R=0.812 for the test set.
  • Thumbnail Image
    Item
    Exploring QSARs for Inhibitory Activity of some Antimalarial Compounds by MLR and PC-ANN
    (Al-Quds University, 2019-11-05) Alaa Ishaq Hasan Ashour; الاء إسحق حسن عاشور
    As malaria disease is continuous to be one of the major health problems, and until now no effective vaccines or drugs are available due to the mutation of the plasmodium. So in order to help in designing a new antimalarial agents, a quantitative structure activity relationship was performed to study the Activity of 79 compound as antimalarial agents. The QSAR models were developed using the multiple linear regression (MLR) as a linear method. Also the principle component –artificial neural network (PC-ANN) was used as nonlinear method for modeling. The models resulted have a good prediction power. The MLR resulted with models (13-17) which have R2 >0.6, the best model was model number 17 with correlation coefficient R= 0.889, R2= 0.791, and R2adj.= 0.733. The cross validation LOO and LMO were performed on the resulted MLR models, the models 13 - 17 showed a good predictive power. The PCA was performed to divide the data into three data sets; training, validation and test set. Then the ANN performed on the choosed models 13-17. The resulted ANN models were validated by randomization test, then the conditions that proposed by Golbraikh and Tropsha were applied to confirm that the QSAR models have acceptable prediction power or not. However the best ANN model with the best predictive power was model number 17, with R test value 0.8138. A new suggested compounds with IC50 7.057 and 3.336 μg/ml. From the above result, now it’s possible to design a new potent antimalarial drug by the application of the best model equation of MLR.
  • Thumbnail Image
    Item
    Exploring Quantitative Structure-Activity Relationships (QSARs) of Cyclooxygenase-2 (COX-2) Inhibitors by MLR, PLS and PC-ANN.
    (AL-Quds University, 2014-05-10) نائل يحيى محمد زعتري; Nael Yahya Mohammad Zatari; عمر ذيب; لا يوجد
  • Thumbnail Image
    Item
    Extract of Purslane and Its Application
    (Al-Quds University, 2019-05-22) Maysaa Mahmoud Khalil Al-Halaseh; ميساء محمود خليل الهلسة
    Portulacaoleracea L. (Portulacaceae) is a plant rich in benefits which contains high levels of linolinic acid and has been used in many countries to treat fevers and antibacterial healing. It is also used in wound healing, an analgesic and as a muscle relaxant. The aims of this research are to get thermodynamic stability, improved solubilization and bioavailability for purslane extracts by using microemulsion that can be employed in diabetic drugs, and to investigate the effect of purslane on diabetes type2. Samples of purslane were collected from the local markets from Al-Eizariya, in the mid of April 2018. The samples were dried under shade for two weeks until it turned completely dry, then it was grinded and extracted by soxhlet. Following that, the antioxidant activity (AA) was studied using Ferric Ion Reducing Antioxidant Power Assay (FRAP) method. Total Phenolic Content (TPC) and Total Flavonoids Content (TFC) tests were also conducted on the extracts. It was noticed that the (TPC) and (TFC) of the seeds were higher than the (TPC) and (TFC) of leaves, which represented 243.0±5.0mg/g, 58.8±8.0mg/g, respectively. The antioxidant activity of FRAP was investigated on oil and on leaves; the best result was found among the leaves which represents 1.30268±0.1mg/g. Then this research aimed at formulating biocompatible microemulsion that can be used in pharmaceutical drug. This was done by using purslane seed extract as oil, Tween 80 and Tween 20 as a non-ionic surfactant, water and leaf extracts as aqueous phase. After that, five microemulsion systems were selected; (A, B, C, D, E) to find the widest range of microemulsion. In every system at least one component was changed. System A and system B were selected as the basic methods of extracting, yet the same solvent was used. For systems C, D, E leaves extract was selected as aqueous phase. However, we changed the surfactant and method of extracting. This way the biggest range of microemulsion was achieved , because oil and leaves extract from the same plant mixed . The antibacterial effect of purslane leaves and seeds was studied on bacillus bacteria and Pseudomonas bacteria. The result showed that the extract of the leaves has an antibacterial activity against Bacillus subtilis, Pseudomonas syringae. On the other hand, the seedextract also showed a slight activity against Bacillus subtilisonly. Finally the effect of purslane on diabetic 2 was investigated through antiglycation test. The extract of leaves was examined by fluorescence, the result showed that the purslane gives inhibition against glycation, which is the main reason of diabetic diseases. That means it is iv effective on diabetic disease. We conclude from this research that Purslane has a potential antioxidant, antibacterial application and antiglycation effect.
  • Thumbnail Image
    Item
    Extraction and Microemulsion of Lupin Protein
    (Al-Quds University, 2021-12-21) Manar Thameen Hamad Al Badareen; منار ثمين حماد البدارين
    Lupin seeds extracted proteins were incorporated in microemulsion to provide useful information for the rational design of transparent microemulsions as delivery systems potentially for bioactive compounds for applications in food, beverage and non-food areas. In this study, protein and oil were extracted from sweet and bitter lupin by using Soxhlet method, that were used to define the phase behavior of a three–component system (surfactant/oil/water) and construct the ternary phase diagrams and identify the optimum area of ternary phase diagrams corresponding to the formation of microemulsions. The formation of microemulsions with droplet size smaller than 100 nm in diameter and stabilised by non-ionic surfactants was investigated by using emulsion titration methods. A series of ternary systems consisting of three components (lupin oil, Tween 80/ Propylene glycol and water/lupin protein) were prepared at different ratios via gentle agitation by the phase inversion composition method involving the spontaneous formation of microemulsion. The phase behavior and microemulsion formation of the ternary mixtures prepared were characterised by visual observation for their phase separation and optical clarity (e.g. transparency and opacity). As a consequence, phase diagrams based on small molecule surfactants (Tween 80) were constructed which define the ratios of three components in the composition of the ternary mixtures that allow the formation of oil-in-water (o/w) or water-in-oil (w/o) microemulsions. Overall, the o/w microemulsions were found to form at a small region of the ternary phase diagrams with a relatively large ratio of water/lupin protein. Between the two ternary phase diagrams based on Tween 80/PG, there were some differences in their composition regions responsible for the formation of microemulsions as well as for other types of phases formed, including bi- and multiphase, liquid crystals, gel and coarse emulsions. In this study, microemulsions were produced by a method called ‘titration method’. Type and concentration of surfactant (Tween 80) and oils (Lupin oil) were investigated for their influence on the solubilisation of oil molecules from emulsion droplets into surfactant micelles, thus the formation of microemulsion. The results showed that Tween 80/ PG had better capacity of oil droplet solubilisation when added to water/lupin protein, because the protein has emulsifying properties. The results indicated that the physical characteristics of the developed microemulsions did not change under different storage temperatures. تم دمج البروتينات المستخرجة من بذور الترمس في المستحلب الدقيق لتوفير معلومات مفيدة حول التصميم العقلاني للمستحلبات الدقيقة الشفافة كنظم توصيل محتملة للمركبات النشطة بيولوجيًا للتطبيقات في مجالات الأغذية والمشروبات والمجالات غير الغذائية. في هذه الدراسة، تم استخلاص البروتين والزيت من الترمس الحلو والمر باستخدام طريقةSoxhlet ، والتي تم استخدامها لتحديد سلوك الطور لنظام ثلاثيالمكونات (خافض للتوتر السطحي / زيت / ماء) وإنشاء مخططات الطور الثلاثية وتحديد مستوى المنطقة الأمثل من مخططات الطور الثلاثية المقابلة لتشكيل المستحلبات الدقيقة. تم فحص تكون المستحلبات الدقيقة بحجم قطيرة أصغر من 100 نانومتر ومثبتة بواسطة مواد خافضة للتوتر السطحي غير الأيونية باستخدام طرق معايرة المستحلب. تم تحضير سلسلة من الأنظمة الثلاثية؛ثلاثية المكونات (زيت الترمس، توين 80 / البروبيلين جليكول والماء / بروتين الترمس) بنسب مختلفة عن طريق التحريض اللطيف بواسطة طريقة تكوين انعكاس الطور التي تتضمن التكوين التلقائي للمستحلب الدقيق. تم تمييز سلوك الطور وتشكيل المستحلب الدقيق للمخاليط الثلاثية المحضرة بالملاحظة البصرية لفصل الطور والوضوح البصري (مثل الشفافية والتعتيم). نتيجة لذلك، تم إنشاء مخططات الطور بناءً على المواد الخافضة للتوتر السطحي الجزيئية الصغيرة (توين 80) والتي تحدد نسب المكونات الثلاثة في تكوين المخاليط الثلاثية التي تسمح بتكوين مستحلبات دقيقة من نوع الزيت في الماء(o/w) أو من نوع الماء في الزيت (o/w). بشكل عام، وجد أن المستحلبات الدقيقة من نوع الزيت في الماء (o/w) تتشكل في منطقة صغيرة من مخططات الطور الثلاثية مع نسبة كبيرة نسبيًا من الماء / بروتين الترمس. بين مخططي الطور الثلاثي على أساسTween 80 / PG ، كانت هناك بعض الاختلافات في مناطق تكوينها المسؤولة عن تكوين المستحلبات الدقيقة وكذلك أنواع أخرى من المراحل المتكونة، بما في ذلك ثنائية ومتعددة الأطوار، والبلورات السائلة، والهلام والمستحلبات الخشنة. في هذه الدراسة، تم إنتاج المستحلبات الدقيقة بطريقة تسمى "طريقة المعايرة". تم فحص نوع وتركيز المادة الخافضة للتوتر السطحي (توين 80) والزيوت (زيت الترمس) لتأثيرها على إذابة جزيئات الزيت من قطرات المستحلب إلى مذيلات الفاعل بالسطح، وبالتالي تكوين المستحلب الدقيق. أظهرت النتائج أن Tween 80/PG لديها قدرة أفضل على إذابة قطرات الزيت عند إضافتها إلى الماء / بروتين الترمس، لأن البروتين له خصائص استحلاب. أشارت النتائج إلى أن الخصائص الفيزيائية للمستحلبات الدقيقة المطورة لم تتغير تحت درجات حرارة التخزين المختلفة.
  • Thumbnail Image
    Item
    Factors affecting quality of white cheese manufacturing From goats milk
    (Al-Quds University, 2010-08-22) Hadeel Sady Ahmad Al karjeh; هديل سعدي أحمد الكرجة
    Cheese is produced by conversion of milk from a fluid to a gel (coagulation). Gel formation is a consequence of protein destabilization and may be brought about either by acid such as chymosin, the active component of rennet, quiescent acidification to a PH value close to the isoelectric point of the proteins, or by a combination of acidification and heating. There are problems in the cheese which are produced from goat’s milk first in their stability where there are loss in weight (total solid) during storage period also in their short shelf-life and undesirable aroma and flavour of final cheese which is related to the types of fatty acids that are present in goat’s milk. In Palestine there is a large number of goat's herd where there are trouble for manufacturing of white cheese from their milk and this is related to small yield of cheese also small amount of total solid compared to that produced by using cow’s milk; also cheese from goat’s milk have shelf life shorter than cheese of cow’s milk, for these reasons we found that it is nessecary to solve the problems of goat’s cheese by addition of different materials also using different percentage of mixed cow’s to goat’s milk. In this study, the physico-chemical changes occurring in white cheese produced from goat’s milk, as a result of possible effects of some addition in combining with the ripening period during the life of the experiments were examined. 120 cheese samples were produced in two parts, each part included 60 samples. All cheese samples, in both groups, were made basically by adding rennet enzymes. However, the investigated materials (starter culture, CaCl2, carob latex, and fig latex) were added in certain arrangement to assure that each experiment has one variable. Different mix rations between goat’s and cow’s milk were used to have a comprehensive element of study. iv The cheese were ripened in 15 % brine solution at 4°C for 30 days. Samples were taken from each treatment and analyzed on 2nd, 15th, and 30th day of storage. Sensory evaluation, microbiological analysis (mould, yeast, and coliform) and chemical properties (pH, acidity, salt, fat, moisture and protein content and total solid) of the prepared cheese were determined. Important results found in this study were that mixing goat milk with cow milk decreases the goat flavour its present in cheese product, it increase the protein and total solid contents of the cheese. Cheese made from raw milk mature faster and have higher flavor intensity than cheese made from pasteurized milk. The use of commercial starter cultures in makeing cheese from pasteurized milk results in uniform characteristics of the same cheese made from raw milk. Fig latex addition affected the chemical properties of the cheese where it increaseof the total protein percentage in the final product. Also it affected negativily the sensory properties of the cheese resulting in strong odor, bitterness , less cohesion and gummier texture for cheese. Carob latex addition affected the chemical properties of the cheese where its increase the total solid percentage in the final product. Also Carob latex affected the sensory properties of the cheese where its give.final cheese product with off-white color, however its give cheese with very hard texture.
  • Thumbnail Image
    Item
    Favorable attributes and biological effects of Hibiscus Sabdariffa
    (Al-Quds University, 2022-12-18) Iman Ibrahim Mohammad Shafout; إيمان إبراهيم محمد شعفوط
    The hibiscus Sabdariffa calyx extract was studied for its antioxidant activity and some biological effects. Three different solvents were used to extract the hibiscus sabdariffa calyx (Ethanol 99%, ethanol 35% and ethyl acetate. Antioxidant capacity was determined in these three different hibiscus extracts by DPPH assay. The extract exhibited inhibition of the DPPH activity in three extracts reaching 87.85% in ethanol 99% extract, 69.64% in ethanol 35% extract and 81.6% in ethyl acetate extract. By using Gallic acid as a standard, the Folin-Ciocalteau method was used to determine the total phenolic content. The total phenolic content was found to be 95.37 ± 0.3 mg gallic acid/ g in ethanol 35% extract, 55.8 ± 0.3 mg gallic acid/ g in ethanol 99%, and 48.73 ± 1.5 mg gallic acid /g in Ethyl acetate extract. The total flavonoids content was estimated by the aluminum chloride method. The total flavonoids content was found to be the highest amount with ethanol 35% extract which reached 64.8 ± 0.88 mg/g, while it was 24.59 ± 1.7 mg/g and 20.1 ± 0.9 mg/g in ethyl acetate, respectively. The hibiscus extract was examined using an HPLC device at a wavelength of 280 nm, and the result was that it contained a group of compounds: Gallic acid, chlorogenic, vanillic acid, caffeic acid, syringic acid, and sinapic acid. The main enzyme in the mevalonate pathway, which creates cholesterol, is 3-hydroxy-3-methyl-glutaryl-coenzyme A (HMG-CoA) reductase. When HMG-CoA reductase is inhibited, the liver produces less cholesterol. Statins, a class of synthetic medications, are frequently used to treat hypercholesterolemia. Natural HMG-CoA reductase inhibitors of plant origin are required because statin side effects exist. In this study, the anti-HMG-CoA reductase activity of Hibiscus sabdariffa ethanolic extracts was examined. The therapy reduced LDL cholesterol by 41.7±0.87%. Meanwhile the hibiscus sabdariffa microemulsion reduced the LDL by 24% Although the concentration of the active substance is 12.9% of the first concentration. The anti-glycation synthesis of end products was assessed using an in vitro glucose-bovine serum albumin (BSA) assay.. The obtained results show that Concentrations of (10.7, 8, 6.7, 5.3, and 2.6). mg/mL of Hibiscus sabdariffa ethanolic extract could inhibit AGE-formation by 17%, 14%, 6%, 5.68%, - 5% respectively.In the presence of positive controls (Gentamicin (10 mg/disc) and Penicillin) when using the disc diffusion method (10 units), the hibiscus sabdariffa extract showed a good ability to inhibit the action of four different types of bacteria (MRSA, E-coli, S. aureus, and Pseudomonas). The results of the extract’s inhibition on MRSA at concentrations of 100% and 75% were 26±3mm and 8.3±0.6mm, respectively. The results of the extract’s inhibition on E-coli were the concentrations of 100% and 75% were 20.3 ± 1.1 mm and 7 ± 1 mm respectively while the inhibition effect of +ve control Gentamicin was 15 mM Hibiscus extract had an inhibitory effect on S. aureus where the of inhibition for 100% and 75% were 34.3 ± 0.6 mm and 11 ± 1 mm which is higher than the effect of +ve control penicillin 15 mm. The effect of the extract inhibition on Pseudomonas at a concentration of 100% and 75%, respectively, 24.3 ± 0.6 mm and 9.7 ± 1.1 mm, while the effect of +ve control Gentamicin reached 29 mm. In this experiment, a phase diagram was worked out, and two important areas appeared. The microemulsion area centered at the top of the drawing is close to the highest percentage of the surfactant and the crystal liquid area. The preliminary results of the current investigation indicate that the H. sabdariffa extract could lower cholesterol levels by reducing the activity of the enzyme HMG-CoA reductase.. In addition, the Hibiscus extract has antioxidants, phenols, and flavonoid compounds. The hibiscus has also an antibacterial effect.
  • Thumbnail Image
    Item
    Favorable attributes and biological effects of Palestinian Botanical Extracts of Punica Granatum
    (Al-Quds University, 2022-05-28) Enas Shqair Ahmad Shqair; ايناس شقير أحمد شقير
    Pomegranate (Punica granatum L.) is an ancient tree in Palestine and the Arabic world that has many benefits in food, cosmetics, health, and medicine to treat some prevalent diseases like diabetes. Non-enzymatic glycation generates a diverse set of compounds known as advanced glycation endproducts (AGEs) that accumulate in the body and cause the development of chronic diseases in humans, such as type-2 diabetes, atherosclerosis, and alzahemir. Therefore, the development of a natural AGEs inhibitor needs extensive research investigation. Pomegranate peel extracts (PPEs) with rich antioxidants such as tannin and phenols show considerable ability as natural inhibitors in treating diabetics. In the present study, the hydrozable tannins (HTs) of pomegranate peel (PP) were extracted by sonication (Extract A) and reflux (Extract B) methods with the same solvents. For the comparison with hydrozable tannins, ethanol (Extract E) and acetone (Extract F) solvents were used to extract tannins and other chemicals as a mixture. The anti-glycation production of end products was assessed with four types of extracts by using an in vitro glucose-bovine serum albumin (BSA) test. The antioxidant effects were evaluated by two methods: 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging and the ferric reducing antioxidant power assay (FRAP). A Folin- 2 Ciocalteau test was used to determine total phenolic content (TPC), and a colorimetric assay was used to determine total flavonoid content (TFC). The antibacterial effects were evaluated by the disc-diffusion method to investigate the inhibition zone of each extract versus gram positive bacteria (MRSA and S.aureus) and gram negative bacteria (E. coli and pseudomonas). The obtained