Alaa Aid Obeed

Scopus Publications

The biological of role of palm extract in varieties in the growth of cancer cell line L20B and cancer line Mcf7 and application in some therapeutic foods
Ashraq Monir Mahmedand, Alaa Aid Obeed
Aip Conference Proceedings, 2020
The chemical content of the date palm trees was estimated by the phoenix dactylifera L and its vital efficiency. The percentage of moisture, protein, fat, carbohydrates, ash and fiber was 84.79, 3.062, 0.82, 8.26, 0.960 and 5.20% respectively, and its high content of important mineral elements For human health, calcium, phosphorus, potassium, magnesium, sodium, sulfur, cadmium, cobalt, chromium, copper, iron, manganese, lead, zinc were observed in different concentrations. The presence of alkaloids, tannins, flavonoids, sapphones and phenols was found to be 45.97 mg / g and flavonoids 0.099 mg / g and tannins 18.02%. The sugars were separated and analyzed using high-performance liquid chromatography (HPLC) and found to contain high fructose, 70, 38.15, and 10.604 respectively. Fatty acids were identified using the GC gas chromatography device for gammar oil containing Palmitoleic acid, Linoleic acid and Linoleinc acid, respectively. Acid Oleic was the highest form and reached 50.59%. Vitamin B1, vitamin B6, vitamin C and Folic acid were found to be 0.5208, 0.5201, 0.1020 and 0.1790 ppm, respectively. The percentage of inhibition of cancer cells derived from the fibroblasts of the L20B mice using the extract never differed at the concentration of 500 mg / mL, with the highest percentage Inhibition of 10,000 mg / ml concentration of 10.26% after 24 hours, the inhibition ratio of the extract ranged between 4.49-10.26 %% after 24 hours of exposure. The toxic effect of the extract was observed after 24 hours of exposure to the cancer cell line Mcf7, Where the toxic effect of this crude extract was 500 mg / ml. The percentage of inhibiting the cells was 83.05%. This percentage increases with increasing concentration compared with control group after 24 hours of exposure. There were also a few differences when using different concentrations and single incremental times. The results showed an increase in the ratio to high concentration with the highest concentration of 10000 mg / ml concentration of 83.79%. The rate of inhibition was 83.79, 83.62, 83.58, 83.55, 83.34 and 83.05% at the concentrations of 10000, 5000, 2500, 1250, 1000 and 500 mg / ml, respectively.
Manufacturing of baby’s food from local sources and study of chemicaland sensory properties
Plant Archives, 2020
Effect of the use of sodium alginate on the chemical, physical and microbiological qualities of some variety of dates
Plant Archives, 2020
Sensory evaluation of jam produced from hearts of palm Kestaweey varieties of Phoenix dactylifera, L
Ashraq Monir Mahmed, Baidaa Hahidh, Alaa Aid, Hadeel Yosef, Humam Safaa
Indian Journal of Public Health Research and Development, 2019
As the chemical composition of heart palm the main components of moisture contents were 87.1, and the proteins contents were 2.11. Either carbohydrates amounted to 7.12, either in fat models were the 1.30. estimated the percentage of ash in the models were 1.28. The work evaluated the sensory quality of jam produced from hearts of palm Kestaweey varieties of Phoenix dactylifera, L. Pulp was extracted from hearts obtained from new market. The pulp produced was mixed with prepared and standardized citric acid-sugar syrup, allowed to cook on constant boiling/stirring and the gelatinization temperature and the time were taken and recorded. The prepared jam was carefully poured in steam/ethanol sterilized jam bottles and cocked immediately the jam was allowed to cool. The cooled jam was served to panelist to compare sensory acceptability of the heart palm jam alongside apple jam. Sensory evaluation revealed significant difference (P>0.05) in colour and aroma of the samples while there was no significant difference (P<0.05) in the texture and sweetness of samples tested. The study concludes that hearts of palm Kestaweey varieties of Phoenix dactylifera, L. is a promising source of pectin which can be successfully applied in food gel system such as fruit jams.

RECENT SCHOLAR PUBLICATIONS

The biological of role of palm extract in varieties in the growth of cancer cell line L20B and cancer line Mcf7 and application in some therapeutic foods
AM Mahmedand, AA Obeed
AIP Conference Proceedings 2292 (1), 040006 , 2020
2020
Citations: 3
MANUFACTURING OF BABY’S FOOD FROM LOCAL SOURCES AND STUDY OF CHEMICAL AND SENSORY PROPERTIES
A Aid, BH Mohammed, AM Mahmed
Plant Archives 20 (1), 485-488 , 2020
2020
Citations: 3
Effect of the use of sodium on the chemical physical and microbiological qualities of some variety of dates
AA Mubark, AO Alaa
Plant archives, 319-324 , 2020
2020
Sensory Evaluation of Jam Produced from Hearts of Palm Kestaweey Varieties of Phoenix Dactylifera, L.
AM Mahmed, B Hahidh, A Aid, H Yosef, H Safaa
Indian Journal of Public Health Research & Development 10 (8) , 2019
2019
Citations: 1

MOST CITED SCHOLAR PUBLICATIONS

The biological of role of palm extract in varieties in the growth of cancer cell line L20B and cancer line Mcf7 and application in some therapeutic foods
AM Mahmedand, AA Obeed
AIP Conference Proceedings 2292 (1), 040006 , 2020
2020
Citations: 3
MANUFACTURING OF BABY’S FOOD FROM LOCAL SOURCES AND STUDY OF CHEMICAL AND SENSORY PROPERTIES
A Aid, BH Mohammed, AM Mahmed
Plant Archives 20 (1), 485-488 , 2020
2020
Citations: 3
Sensory Evaluation of Jam Produced from Hearts of Palm Kestaweey Varieties of Phoenix Dactylifera, L.
AM Mahmed, B Hahidh, A Aid, H Yosef, H Safaa
Indian Journal of Public Health Research & Development 10 (8) , 2019
2019
Citations: 1
Effect of the use of sodium on the chemical physical and microbiological qualities of some variety of dates
AA Mubark, AO Alaa
Plant archives, 319-324 , 2020
2020