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Effect of Frying Temperature and duration on the Formation of Trans Fatty Acids in Selected Fats and Oils
(Science and Education Publishing, 2017-11-14)
Trans fatty acids occur in food either naturally or produced during heat processing of food containing unsaturated fats. Naturally occurring trans fatty acids have different physiological and biological functions as compared ...
Development and validation of a simple reversed phase HPLC-UV method for determination of oleuropein in olive leaves
A simple, precise, accurate, and selective method is developed and validated for the determination of oleuropein, which is the main phenolic compound in olive leaves. Separation was achieved on a reversed-phase C18 column ...
Identification and Antibacterial Evaluation of Selected Jordanian Medicinal Plants
Dried aerial parts of three medicinal plants grown wild in Jordan, namely Ononis natrix L, Salvia spinosa L. and Salvia verbenace L, were extracted upon soaking with ethyl acetate by continuous shaking at room temperature ...
A Validated Stability-Indicating HPLC Method for Simultaneous Determination of Amoxicillin and Enrofloxacin Combination in an Injectable Suspension
The combination of amoxicillin and enrofloxacin is a well-known mixture of veterinary drugs; it is used for the treatment of Gram-positive and Gram-negative bacteria. In the scientific literature, there is no high-performance ...
Anti-inflammatory activity of eucalyptus spp. and pistascia lentiscus leaf extracts
Background: Eucalyptus spp. and Pistascia lentiscus are among the Palestinian trees that are traditionally used in folkloric medicine in treating many diseases; leaves of which are thought to have anti-inflammatory, ...