Applied Industrial Technology التكنولوجيا التطبيقية والصناعية
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- ItemCorrelation Between Chemical and Sensorial Characteristics of Virgin Olive Oil(Al-Quds University, 2024-08-10) Safaa' Sa'di Abd AL-Aziz Abu Snineah; صفاء سعدي عبد العزيز ابو سنينةPalestine is an emerging nation in virgin olive oil production, yet little research has been conducted on its olive oils to date. Notably, there is a gap in the literature regarding the oils' chemical and organoleptic properties and the Pearson correlations between chemical and sensory parameters. The set of characteristics that determine an olive oil's appeal to consumers is known as its quality, which can also be described from commercial, nutritional, or organoleptic perspectives. Extra virgin olive oil (EVOO) derives its nutritional benefits from minor components concentration of antioxidants and high oleic acid content. Therefore, these quality factors support olive oil's pricing and consumption demands compared to other edible oils. In this study, the olive oil used was provided directly by farmers at the olive oil presses. Eight samples were collected from each farmer, sealed in airtight containers, and stored in a refrigerator until analysis. The samples were gathered under various conditions in late October 2022. The aim of this work was to evaluate the chemical parameters, including Total Phenolic Content (TPC), Total Flavonoid Content (TFC), Antioxidant Activity (AA), Acidity, and Peroxide Value (PV), as well as the organoleptic quality of eight olive oil samples from different farms in Palestine: Qarawat Bani Zaid farm (S1), Masha farm (S2), Anzeh (S3), Farkh (S4), East Bani Zaid 2 (S5), Fruit Fall Trees 1 (S6), Al-Yamoon (S7), and Kofer Qadom (S8). Sensorial evaluation was conducted by a panel accredited by the Jordan Standards and Metrology Organization as International Olive Council (IOC). The correlation between chemical and sensorial evaluations was also analyzed. For an olive oil to be classified as extra virgin, it must have a median defect score of zero or a median score of one of the five olive oil defects (Fusty, Musty, Rancid, Winey vinegar and Others perceived with the greatest intensity as zero, and a median fruitiness score above zero. Antioxidant activity and polyphenol concentration, which both have a strong positive correlation with fruitiness, are highly indicative of olive oil quality. Furthermore, the absorption coefficients K270 and K232 have been identified as the most sensitive chemical tests for determining the quality of fresh olive oil. Fruity attributes negatively correlate with both K270 and K232 values. Also Fruity attributes negatively correlate with Defects. Chemical indices like absorption coefficients K232 and K270, coupled with sensory evaluations, determine olive oil quality. Total flavonoid concentration emerges as a critical chemical marker, impacting quality, while acidity and sensory defects play lesser roles. Total phenolic content significantly correlates with antioxidant activity, underscoring its importance in enhancing olive oil quality. K270 and K232 absorption coefficients prove particularly sensitive in determining olive oil quality, while peroxide value shows no significant association with EVOO. Strong correlations between antioxidant activity, total phenolic content, and sensory defects highlight their pivotal roles in defining olive oil quality. Sensory evaluation alone is insufficient for accurate quality assessment, necessitating complementary chemical analysis. Extra virgin olive oil include a median score of zero for faults and a positive median score for fruitiness. Antioxidant activity and polyphenol concentration exhibit strong positive correlations with fruitiness, underscoring their significance in olive oil quality assessment. Moreover, the absorption coefficients K270 and K232 emerge as sensitive chemical indicators for determining fresh olive oil quality, with fruitiness showing a negative correlation with both. This study highlights the insufficiency of sensory evaluation alone, emphasizing the importance of complementing it with chemical analysis. However, there remains a lack of comprehensive research on Palestinian olive oils, particularly regarding their minor components profiles and organoleptic properties, as well as their correlations with chemical factors. The criteria for defining extra virgin olive oil include a median score of zero for faults and a positive median score for fruitiness. Antioxidant activity and polyphenol concentration exhibit strong positive correlations with fruitiness, underscoring their significance in olive oil quality assessment. Moreover, Total flavonoid concentration emerges as a critical chemical marker, impacting quality, while acidity and sensory defects play lesser roles. the absorption coefficients K270 and K232 emerge as sensitive chemical indicators for determining fresh olive oil quality, with fruitiness showing a negative correlation with both, while peroxide value shows no significant association with EVOO. This study highlights the insufficiency of sensory evaluation alone, emphasizing the importance of complementing it with chemical analysis. However, there remains a lack of comprehensive research on Palestinian olive oils, particularly regarding their minor components profiles and organoleptic properties, as well as their correlations with chemical factors.
- ItemEvaluation of Replacing Titanium Dioxide with Natural Whitening Agents in Food Products, Effects on Quality and Storage Stability(Al-Quds University, 2024-01-30) Hadeel Imad Jabri; هديل عماد جابريThis research investigates different bleaching agents that can be used in food products as an alternative to titanium dioxide, which has been banned due to safety concerns. The purpose of the study is to find a substitute that can produce the same color effect as titanium dioxide, is stable during storage, is not affected by heat or acidity, and does not alter the physical, chemical, and sensory characteristics of the product. Numerous food items have been tested for substitutes for titanium dioxide, such as Palestinian hamam bread, roasted pumpkin seeds, and chickpeas, using calcium sulfate, calcium carbonate, and rice starch. Calcium carbonate is a naturally occurring substance typically found in rocks, which is recognizable by its bright white powder form. It is frequently used in cooking as a food hardener and bleaching agent. Starch, on the other hand, is a prevalent component found in rice. When extracted from the endosperm of the rice kernel, it appears as an odorless, flavorless white powder characterized by the presence of microscopic grains. which contribute to a wide range of applications in different cooking processes and formulations. Calcium sulfate is also commonly used as a suitable bleaching agent and is permitted for use in food manufacturing, despite its low solubility in water. The study systematically examined the impact of bleaching agents on the physical, microbial, chemical, color, sensory, moisture content, and total solids of food products during the recommended storage period. Sensory evaluations were conducted on food items to assess their flavor, color, taste, appearance, aroma, and texture. The best results were observed in products containing rice starch, followed by calcium sulfate and calcium carbonate. The performance of rice starch was better in chickpea compounds than in pumpkin seed alternatives as determined using CIE-LAB color space technology. Although no detectable bleaching agent residue was found in Fino bread after CIE-LAB analysis, rice starch was determined to be the best alternative based on sensory analysis. This comprehensive investigation highlights the feasibility of using bleaching agents to enhance or maintain the quality attributes of various food products while adhering to safety regulations established by national food regulatory agencies
- ItemEffect of milk thisle (Silybum marianum) seed flour on chemical, microbial and sensory properties of soy protein-plant based meat(Al-Quds University, 2023-08-27) Shifaa Ali Mahmoud Abu Atwan; شفاء علي محمود أبوعطوانThis study was conducted to investigate the effect of milk thistle seed flour on microbial, chemical and sensory properties of soy plant-based meat analogue. Three formulas for the soy protein plant-based meats were created, each of which had a different proportion of milk thistle seed flour (MTSF) and wheat flour (WT): Sample 1 contained 28% MTSF, Sample 2 contained 14% MTSF and 14% WF, and Sample 3 contained 28% WF. Microbial results illustrate that sample containing 28% MTSF exhibited high total plate counts (8±1 CFU/g) compared to other samples at the initial period, but after six months of storage, the same sample exhibited low counts (1±1 CFU/g). The highest yeast and mold count was observed in sample 3, which contains 28% MTSF (3±1.4 CFU/g) in the sixth month of storage. During the six months of freezing storage, coliform counts in all samples tested positive and varied from 2 to 7.67 CFU/g. Meat analogue samples that contain 14% MTSF have a significantly high (P< 0.05) coliform count at the initial period. Overall, all counts decreased significantly during the storage period. The chemical composition results illustrate that soy plant-based meat analogues containing MTSF had lower moisture and carbohydrate content, whereas they had higher protein, fat ash, and crude fiber than soy plant-based meats containing WF. During a frozen storage period, there is an unnoticeable decrease in the protein, fat, carbohydrate, fiber, and ash content of all meat analogue samples. Additionally, samples that contain 28% MTSF show an increase in moisture content of 0.43% after six months of storage. While moisture content decreased during 6 months frozen storage in both samples 2 and 3. The meat analogue samples with 0% MTSF after six months of storage had the highest peroxide value (PV) recorded. PV values of this sample was increased from 0.65 mEq/g at initial time to 1.70 mEq/g at six month of storage period. On other hand, the highest thiobarbituric acid reactive substances )TBARs ( value was reported in meat analogue samples containing 0% MTSF during storage. TBARs values of this sample increased from 0.21mg /kg at initial time to 0.27 mg/kg at sixth month of storage period. PV and TBARS levels increased noticeably with storage time. Overall, panelists’ in the sensory analysis presented that soy plant based meat analogue containing 0% and 14% of MTSF had better sensory properties than soy plant based meat analogue containing 28% of MTSF.
- ItemEffect 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 قريناويThis 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.
- ItemA new approach to Drug Delivery using E-chgarette(Al-Quds University, 2023-05-06) Hadeel Abd rahman Mohammad Ikbariah; هديل عبدالرحمن محمد اكباريةThis study aimed to explore the potential use of e-cigarettes as a delivery method for the drug apomorphine, which is commonly used to treat patients with Parkinson's disease. The traditional method of administering apomorphine is through subcutaneous injection, which can be painful and difficult for patients. Therefore, finding alternative methods of delivering the drug is essential. In this study, a vacuum system was used to mimic inhalation and measure the concentration of apomorphine in the inhaled vapor. The drug mixture was prepared by dissolving apomorphine in methanol and then mixing it with Eliquid. HPLC analysis was conducted on cotton soaked with the collected vapor to determine the apomorphine concentration. Results showed that the concentration of apomorphine in the vapor increased with the number of inhalations and with increasing concentrations of apomorphine in the E-liquid. These findings suggest that e-cigarettes could be a promising alternative method for delivering apomorphine and other pharmaceutical drugs. Further research is necessary to explore the potential clinical applications of this approach.