Institutional Repository

Browsing Theses and Dissertations by Subject "Antioxidants"

Browsing Theses and Dissertations by Subject "Antioxidants"

Sort by: Order: Results:

  • Antioxidant and anti-diabetic activities in commercial and homemade pomegranate molasses in Lebanon 
    Bou Dargham, Mira (Notre Dame University-Louaize, 2020)
    Pomegranate fruit and its derived products are rich sources of bioactive compound that were shown to have many biological activities. Pomegranate molasses (PM) is a thick traditional Middle Eastern syrup used in many recipes for international cuisines from around the world, including the Lebanese cuisine. It is considered to be a highly nutritious product which makes it of great interest to researchers. The purpose of this study is to assess the phytochemical composition, antioxidant and anti-diabetic properties of homemade and commercial PM consumed in Lebanon using samples collected from ...
  • Chemical composition, antioxidant and anti-diabetic activities of Scorzonera Phaeopappa Boiss 
    Al Ayash, Souad (Notre Dame University-Louaize, 2020)
    Wild edible plants have attracted an increasing interest from researchers as they represent important inexpensive sources of nutrients, minerals, antioxidants and vitamins, as well as natural treatments for diseases. The genus Scorzonera includes about 170 species distributed worldwide, many species of this genus are either consumed as raw vegetables or cooked. In addition to their edible properties, some of the species ha ve been used in traditional medicine for various purposes. Nine species of the genus Scorzonera are found in Lebanon, with one of the nine species, Scorzonera Pheopappa ...
  • Determinants factors of antioxidant capacity and phenolic content of Lebanese olive oil 
    Tomazou, Jennifer C. (Notre Dame University-Louaize, 2018)
    Background: Olive Oil (00) is premium oil which plays an important part of the Mediterranean cuisine due to its nutritional and sensory characteristics. Studies highlight the nutritional benefits associated with the consumption of 00 including the low level of saturated fatty acids (SFA), the high level of monounsaturated fatty acids (MUFA) and the moderate level of polyunsaturated fatty acids (PUFA) along with minor constituents including phenolic compounds. Studies highlight the importance of phenolic compounds as they are the major bioactive of 00 which contribute to its sensory, organoleptic ...
  • Determinants factors of quality indices, antioxidant capacity, phonolic content, and oxidatives stability of Lebanese olive 
    Maalouf, Jessica Gaby (Notre Dame University-Louaize, 2018-12)
    Background -- Olive oil (OO) has been widely known as a main source of lipid in the Mediterranean diet. Over the years, the interest in virgin olive oil (VOO) consumption boosted due to its sensory properties characterized by its unique taste, flavor and color; and its health properties exerted by its monounsaturated fatty acids (MUFAs), tocopherols, and phenolic compounds. Phenols are minor compounds with antioxidant capacities that contribute positively to OO shelf life and stability to oxidation. Literature data have shown that several agro-industrial factors including harvesting time, ...
  • Effect of accelerated aging on total phenolic content, antioxidant and anti-diabetic activities of Lebanese homemade pomegranate molasses with and without addition of glutathione 
    Bou Ajram, Dima (Notre Dame University-Louaize, 2021-03)
    The pomegranate fruit is considered a functional food because of its bioactive compounds mainly phenolic compounds. Pomegranate molasses (PM) is a key ingredient in the Lebanese and Middle Eastern cuisine. The effects of accelerated shelf life testing (ASLT) on the total phenolic content (TPC), total flavonoid content (TFC), the antioxidant and antidiabetic activities (% DPPH scavenging activity, DPPH IC50, % Fe2+ chelating activity, and α‐glucosidase and α‐amylase IC50 antidiabetic inhibitory activity) of the Lebanese homemade PM have never been evaluated. Moreover, the effect of glutathione ...
  • Impact of agro-industrial factors on phenolic content antioxidant capacity of Lebanese olive mill waste water 
    Issa, Aline (Notre Dame University-Louaize, 2018-05-15)
    Background: Olive oil is a vital component in the Lebanese diet and Lebanon is known for its contribution to the global production of olive oil. During the process of olive oil extraction, a brownish black effluent is also produced called Olive mill waste water (OMWW). OMWW is disposed into the environment causing serious polluting problems harming the aquatic and terrestrial organisms and reaching the underground water as well. OMWW contains considerable amount of phenolic compounds with antioxidant properties. In Lebanon, no study did extract and assess the levels of these phenolic compounds ...
  • Phytochemical composition and antioxidant activity of Cersis siliquastrum 
    Bahri, Hanaa (Notre Dame University-Louaize, 2021)
    The genus Cercis (redbud) belongs to the subfamily Caesalpinioideae of the plant family Fabaceae (Leguminosae). It includes 10 recognized species scattered widely across the warm, north-temperate zones of North America and Eurasia. Cercis siliquastrum is native to Lebanon found in altitudes ranging between 0-800m. The flowers are edible, with sweet to sour taste, used as salad garnish, and can be drunk as tea to relief stomach aches. Flowers are known to be rich in phytochemicals that are strongly associated with reduced risk of developing chronic diseases, such as cancer, diabetes, and ...

Search DSpace


Advanced Search

Browse

My Account