IRAQ JOURNAL OF AGRICULTURAL RESEARCH

The Capparis spinosa was collected from the Eastern Radwaniyah/ Baghdad area for various months (April,May,June,July,August and September) to study the effect of collection time on the leaves of the large plant of the biologically active compounds. The qualitative detection of the presence of tannins, clicosides, alkaloids, And resins, cyanide and sulfur for the months of the tested, and at the quantitative estimate of phenols, the extract exceeded the alcohol on the water extract of the leaves of the plant in the content of the total phenols, and characterized the alcohol extract of the sample of May highest rate of The total water extract for the month of September was higher than the other extracts of the water extract for 53.76 mg / g, while the highest percentage of flavonoids for the alcoholic extracts for the month of September was 0.29 mg / g. As for the water extracts, May was the highest content of flavonoids at 0.15 mg / g, and anthocyanins were estimated for the months of the tested samples were (9.40, 8.91) mg / g for May and September, respectively.

Some protein sources ,namely ,sodium caeinate and whey protein concentrate were utilized in processing corn milk yoghurt. The obtained results showed that the supplemented proteins had a significant impact in improving quality characteristics of manufactured yoghurt (4% Sod. Caseinate+ 1% WPC) and (4% Sod. Case. + 0.5 % WPC). The examined characters included starter capacity to produced lactic acid (1.3, 0.90 % ; pH (4.10, 4.40 ) ; viable bacterial counts, color, development and whitening . The obtained results of the physical characteristics of manufactured yoghurt showed an improvement for the treatments (4% Sod. Case. + 1% WPC) and (4% Sod. Case.+ 0.5 WPC) for water holding capacity ( 44.53, 43.30%); whey drainage (0.52,0.60%) and fluid synergises (67.84,72.55%)respectively. Furthermore the supplementation enhanced corn milk yoghurt to form homogeneous product.

The determination of heavy elements removal, Fe, Ni, Zn, Cd, Pb, Cr and Cu achieved by using alive and dead biomass of Aspergillus niger and the pretreated biomass by NaOH (0.1M) and HCl (0.1M),The percentages of removal in live cells were 99, 97, 96, 90, 98, 92 and 93 % and in dead cells were 100, 99, 98, 92, 100, 93 and 95% respectively. the pretreated biomass by NaOH (0.1 M) showed complete removal of the elements Fe, Ni, Zn, Pb and Cu and 96,97 % for the elements Cd andCr. The pretreated biomass by NaOH (0.1M) were (98,92,94,90,95,87 and 90) % for the elements Fe, Ni, Zn, Cd, Pb, Cr and Cu respectively.The isolate have proved it’s fully removal ability for the most studied heavy elements by their analysis at low concentrations(1mg/l) individually(100,99,90,80,100,90and100)%orcombined(100,100,99,90,100,99and 100)% for the elements Fe, Ni, Zn, Cd, Pb, Cr and Cu, respectively.the elements removal percentage for the industrial waste water of Al- Daura refinery using pretreated biomass by NaOH 0.1 M reached 100, 97.83, 100, 94.44, 100,97.22 and 100)% and the waste water of the Abu-Ghraib Dairy factory(100,97.5, 100, 90,100,95 and 100)% for elements Fe, Ni, Zn, Cd, Pb, Cr and Cu respectively.

This study was carried out to evaluate different concentrations of carnosic acidc(CA) concentration and Rosemary plant on the quality and microbial characteristics of fresh ground beef meat, stored at 2°C for different period amounting (0,3,7,14,21) days compared with Butelated hydroxyl anisole (BHA) and control treatment . uosed in this study Four different concentrations of CA powder (0.05 , 0.10 , 0.15 , 0.20 g CA / kg meat) ,were used the concentration of rosemary was (1 g / kg meat) and BHA at 0.10 gm / kg meat compared with the control treatment (without addition). The following results were obtained:
The addition of carnosic acidc and rosemary to ground beef meat fresh chilled led to a significant decrease (P<0.01) in the concentration of cholesterol and total volatile nitrogen concentration as compared with (BHA) the industrial antioxidant and control treatment. Results showed that there was a significant increased(P<0.01) in myoglobin concentration when addition of carnosic acidc and rosemary to ground beef meat fresh chilled as compared with BHA and control treatments.There was a significant increase (P<0.01) in the effect of the treatment and the storage period on solubility of meat myofibril proteins for the addition of carnosic acidc and rosemary as compared to other additive treatments.Results of this study showed that there was a significant (P<0.01) decrease in treatments and Storage period of drip losses for addition of carnosic acidc and rosemary.Results of this study achieved a significant increase (P<0.01) in the water holding capacity of meat for addition of carnosic acidc and rosemary as compared with (BHA) the industrial antioxidant and control treatment. Lower value of logarithm of psychrophilic count (PTC) were recorded for addition of carnosic acidc and rosemary as compared with (BHA) the industrial antioxidant and control treatment.According to results of this study it may concluded that addition of carnosic and rosemary as a natural antioxidant for fresh meat ground beef refrigerated at 2 °C for different storage periods have led to an increase in shelf life of meat and preserved of some chemical, physical and microbial characteristics for it .

This study is conducted to know the effectness of metal ions and reducing and chelating agent on the activity of purified lipase enzyme from germination soy bean seed. The results showed that ions of mercury and zinc ions and ferrous at concentrations of ( 1 and 5 ) m M have an inhibition effect on enzyme activity, as the remaining activity reached the values 63.2 .68.9 and 66.1% respectively , while the enzyme kept its total activity at concentration of 5 m M in the presence of calcium and potassium ions. The chelating and reducing agents showed that EDTA has an active rule when the enzyme incubated with 1 and 5 mM of lipase. And it was noticed that lipase dosn΄t belong to the metalloenzyme group. For urea , it has an active rule on the enzyme activity at 1 and 5 M ,where remaining activity for the enzyme reached 86.2 % when incubated with 1 % 2- mercaptoethanol while it was 74.7 and 75.8 % respectivly when incubate with 1% of Hydrogen peroxide and Sodium hydrochloride respectively. Concentration, for enzyme kept its total activity when incubate with Triton X-100 and Tween 20 at concentration 1%. While lipase activity did n΄t effected by adding commercial detergents, it also showed a high stability in present of Sar detergent where as residual activity reached 99.1 % .

The present study aimed to determine the chemical composition of Iraqi basil seed gum which is extracted according to the following optimal conditions where pH 8 at 60Cº and mixing ratio of seeds: water 1:65 (w/v) and soaking period for 30 minutes. Moisture, ash, fat, protein, and total carbohydrates were estimated and the results showed a high percentage of the total carbohydrates amounting to 82.16%. Moreover, macro and micro mineral elements analysis has been conducted additionally to basil seed gum monosaccharide's and amino acids analysis using HPLC technique. It has been found that the gum contains a high proportion of Sodium, Potassium and Calcium. High proportion of Glucose was 37.30% and also contains a high proportion of Isoleucine amino acid valued to 13.18%. Also, an Infrared radiation spectrum analysis technique (FTIR) of basil seed gum has been applied to identify the groups (N-H), and (C-H) symmetric and asymmetric aliphatic groups, as well as the carbonyl groups (C= O). The results of this study, suggest the possibility of using basil seed gum in food applications being a dietary fiber soluble in water, as well as in pharmaceuticals applications.

Bioactive peptide was used to extend period of storage for ground beef tablets with different concentrations (0.5%, 1%, 1.5% and 0.2%). It found that there was reducing in bacterial numbers compared with control sample during storage time (15 days) in cool condition . Also, the total number of bacteria was low at 2% concentration of peptide. In addition, the Log. total number after 15 days was 6.48 for meat compared with sample at zero time which was 5.82CFU/gm. However, when peptide concentration 2% was added.The incrase in psychotropic bacteria count was lower( 3.66) CFU/gm. The bacterial count was 3.40 CFU/GM after 15 days at zero time,while.the averge bacterial count incontrol at zero time and after 15 days of storage (4.14 and 5.75) CFU/gm respectively. Furthermore,Staphylococci was not existed at 2% concentration to samples at periods of storage 5, 10 and 15 days compared with Log. numbers of control sample (3.30, 3.92 and 4.32) respectively. Likewise, the results of bacterial number in meat samples with peptide add were according to the Iraqi standard, and also,the presence of Salmonella bacteria was exited in all samples during storage time.

This study was done in the Laboratories of the Agriculture dairy plant related to Department of Food Sciences, Baghdad University, in order to study the possibility of adding the extracts of black seeds water and alcohol and its oil to the milk before it was processed into cheese by knowing its effect on the effectiveness of lipaeses and chymosein, This study included twofold , in the first one use Concentrations 1, 2.5 and 5% each for Nigella sativa oil and it's Alcoholic and water extracts To find out effect on lipases enzyme activity , the enzyme activity was 2.022, 2.028 and 2.026 u/ ml for three Concentrations of Nigella Sativa oil Consecutively, and was 2.661, 2. 657 and 2.607 u/ml for three Concentrations of Alcoholic extract , As for the same concentrations of water extract the enzyme activity was 2.504 , 2.519 and 2.500 u/ ml at the beginning of the experiment , after inception treatment at 37 oc the enzyme activity gradually began to decline with progress of incuption period to arrive to 0.835 , 0.556 and 0.278 u/ml after 60 seconds for oil treatments , and to 2.061 , 1.610 and 1.261 u/ ml after 60 seconds for alcoholic extract treatments as well happened decreasing in the activity for the water extract treatments . The second part Included study Nigella sativa extracts effect on coagulation activity for Chymosein enzyme , Results showed add that Nigella Sativa oil , alcoholic and water extracts helped to increase Coagulation activity for chymosein enzyme with increase added concentrations and increase the incuption period at 37oc for 45 minutes, apparently from this results that oil effect on the lipases and chymosen activity was mor than effect of Nigella sativa alcoholic and water extracts.

Steroids compound were estimated in callus derived from hypocotyle of withania somnifera L. and in the nutritional medium for cell suspension formed from the friable callus derived from the hypocotyl explants in the liquid MS medium supplemented with growth regulators used for the callus induction which is composed from 3.0 mg.L-1 2,4-Dichlorophenoxy acetic acid (2,4-D) + 0.5 mg.L-1 Kinetin (Kin). Detection data of the levels of Withanolides showed their presence in these cultures in terms of readings using High performance Liquid chromatography compared with standard samples. The concentrations of Withanolides in callus cultures and in culture media of cellular suspension were 11.23 – 58.06 and 0.79-17.62 μg/ml-1 respectively. In general the results showed that the possibility of production Withanolides compounds in tissue cultures and thus the possibility of adoption tissue cultures as a constant lasting and pure source of these important compounds. One of the important result that has been achieved in this study was the ability of cells to secrete these compounds to the culture media, which can adopt as abases for the production of these compounds in the bioreactors.

Soybean milk and cow's milk were prepared in different proportions (0:1 ,1:3, 1:1, 3:1 and 1:0) soybean milk: cow's milk for preparation of yogurt. Samples inoculated with 3% of Lactobacillus casei or yogurt starter bacteria (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus) , The fermentation process was carried out at 37 c˚ for 24 hours after inoculation with Lb.casei or 45 c˚ for 3-6 hours when inoculated with yogurt starter bacteria, The microbial quality of soy yogurt samples (0:1 ,1:3, 1:1, 3:1 and 1:0) soybean milk: cow's milk were examined as the total count of Lb.casei 73× 108, 66× 109, 87× 108 ,18× 109and26× 108cfu/cm3,respectively, whereas the total count of yogurt starter bacteria was 31× 107 54× 108, 22× 108,66× 107 and 18× 107cfu/ cm3, respectively, did not show coliform bacteria , yeast and molds and spore forming bacteria in the soy yogurt samples. The pH of the soy yogurt samples (0:1, 1:3, 1:1, 3:1 and 1:0) soybean milk: cow's milk were 4.00, 3.45, 3.85, 3.65 and 4.35 respectively, when using Lb.casei, while the pH was4.25, 3.60, 3.80, 4.00 and 4.51 for soy yogurt samples respectively when yogurt starter bacteria used. Cholesterol was estimated in the soy yogurt samples, The products inoculated with Lb.casei best in reducing cholesterol compared with other products inoculated with yogurt starter bacteria, The soy yogurt products were evaluated sensory by the experts in dairy industry, and the product (1:3) soy milk: cow's milk inoculated with Lb.casei was superior in the characteristics of sensory compared with other products.

The current study aimed to exploit the remnants of shrimp crusted in extracting dye astaxanthin, the following results were obtained:Peel shrimp contained on the proportion of moisture and protein and fat and ashes of 1.29 , 1.83 , 18.56 and 77.82 , respectively .The dye astaxanthin extraction by 90 % acetone solvent . Astaxanthin was used in keeping tablets minced meat after performed the sensory evaluation, and 15-days of storage, and follow the evolution of the deterioration by estimating the number of peroxide and TBA. It performed on the cake product and the sensory evaluation was conducted and storage for 35 days, peroxide value, TBA and acid value were estimated, the concertation of 300 ppm outweighed, morally, the rest of the concentrations in all applications and samples with BHT and the control sample that free of addition as the dye was used as a natural antidote antioxidants in food preservation from lipid peroxidation and improvement of the quality and safety as food supplement with a healthy and beneficial effects.

The study was conducted to detect Histopathological and hormonal Effects of BPA substance on laboratory mice. many toxicological and biochemical studies conducted that BPA substance have estrogenic characters which in turn works toward estrogenic hormone receptors , for this reason classified as substance cause hormonal disturbance in human and animals. Sixty Six mouse used in the study, divided into 6 groups each group included 11 mouse, the first left as a negative did not give any substance. the three other groups gavages BPA dissolved in olive oil with concentrations 0.002,0.001and0.0005)ppm, The fifth group were given olive oil which was considered a positive control, The water of plastic sterile bottles were exposed to the sun for three months (June, July and August)of 2016 and the sixth group gavages the water of plastic bottle, after (6 months) from the gavages the blood collect from the heart of the mice then killing and took samples from the organs(liver, kidney, brain, genitalia and heart) after that pathological analysis conducting and evaluation of estrogen and testosterone hormones with ELISA technique. The results showed the presence of pathological changes in the tissue of the organs as the results of hormone analysis there is significant between second and fourth group for testosterone hormone and no significant for estrogen hormone on level p ≤ 0.05 to all experimental groups.

This study was conducted to determine the effects of using whey protein concentrate (WPC) as fat replacer on the physicochemical and sensory properties of fat free low energy yogurt , whey protein concentrate was added to skimmed milk in different ratios 0.5, 1.0, 1.5, 2.0% which reveled to treatments D1, D2, D3 and D4, respectively, In addition to positive control treatment Y+ which made from whole milk and negative control treatment Yــ which made from skimmed milk without whey protein concentrate. The results of chemical tests which involved the percentage of moisture, protein, fat, carbohydrates, ash, and non-protein nitrogen and the physical tests which involved the total acidity, pH, viscosity, spontaneous whey separation and water holding capacity besides the sensory evaluation were conducted after processing directly and during storage at (5 ± 1) º C for 14 days, that there was increased in moisture content for all treatments made from skimmed milk compared with control treatment (Y+). While during storage a simple decrease in moisture contents for all treatments was observed. Fat percentage was low in all treatments made from skim milk compared to Y+ .However, the fat percentage was increased in all treatments during storage, carbohydrates and protein percentage was increased in all WPC treatments compared to Y+ and Yـــ treatments. The percentages of non-protein nitrogen values were converged in all treatments. pH values were decreased in all WPC treatments. The results of rheological tests showed that WPC addition improved the viscosity, spontaneous whey separation and water holding capacity, also the results reveled that the WPC addition was improved the sensory evaluation properties of free fat yogurt , specifically the 2.0% whey protein concentrate treatment, and the results showed that WPC adding treatment energy value was decreased compared with positive control treatment.

Milk samples were used from three goat strains which were ; Shami , Iraqi and mixed bred that existed in Basrah. Fatty acid analysis was conducted mediation device (GC-MS) for the milk fat samples . Shami goat's fat milk is composed of 61% saturated fatty acids of the total fatty acids , It is less than in the Iraqi goat's fat milk , which valued 68% , and the mixed goat's fat milk, which valued to 66%. The unsaturated fatty acids in Shami goat's fat milk 39% , In the Iraqi goat's fat milk 32% and in the breed goat's fat milk 34%. The impact of the type of animal in the milk fat content of fatty acids was clear . Some fatty acids appeared at high rates with little change , another fatty acids varied samples, and some fatty acids appeared only in some samples greatly among .

Chitosan was obtained from shrimp shells, commercially known as Jambu, by removing the acetyl groups from chitin. The water soluble chitosan derivatives prepared by millard reaction of chitosan with five types of reducing sugars(glucose, galactose, maltose, lactose and fructose) for (1-7) hours at 100˚c, antioxidant activity of derivatives was study the highest activity(G 100-7) followed by derivatives(Ga 100-7, L 100-7 , M 100-7 and F 100-7) hours when the maximum reached (82.70,80.50, 77.50, 75.30 and 71.30%), respectively, after 7 hours of reaction, while increasing the reducing power over time gave(G100-7) hours a higher absorption followed by Ga100-7, L100-7, M100-7 and F100-7) hours were observed at 1.201, 1.000, 0.780,0.703, and 0.525 respectively. The Chitosan derivatives derived from Millard reactions differed with the different sugars type in the hydroxyl radical scavenging and gave the derivative (G100-7) highest scavenging rate reaching 88.80%.

Carnosines extracted and purificating from chicken breast meat, goose breast meat, alkhshni fish, bovine thigh meat and bovine brain, Antioxidant Prepared with a range of 10-100 mg/ml was studied, ferrous ion binding, hydrogen peroxide scavenging, hydroxyl radical scavenging, the reducing power, the active oxygen scavenging was examined The results showed that there was significant differences among carnosines, The highest antioxidant activity with a concentration of 100 mg/mL is 72.9%, The highest chelating of ferrous ion (95.0)%. The highest hydrogen peroxide Radical scavenging (97.4)% So The highest hydroxyl Radical scavenging was 97.6%. The highest capacity For active oxygen Radical scavenging was 86.1 for water carnosines derived from alkhshni fish.

Four species of fish were used in this study: Bigeye Ilisha megaloptera, Jaffout Nematalosa nasus,Suboor Tenualosa ilisha and Carp Cyprinus carpio. They were in whole, beheadad and viscerals and its by-prouduct. All those samples were in tow types of condition (fresh and frozen). The four species of fish were purchas from local market in Basrah city at the south Iraq. percent extercted oil for whole fish,fish beheaded and viscerals and by-produect .the percentage of oil was yielded from whole fish Bigeye; Jaffout; Suboor and Carp 6.08,10.72,13.52, 5.6% ,from fish without head and viscerals were 4.16,7.85,11.85, 5.18%, but from by-produect were 4.58,7.87, 15.98,% 7.08 and from mixtures were 14.25, 9.62,3.56%for four fresh species of fish consecutively, when extracted oil from frozen fish we showed that the percentage of oil was 5.860،10.18،13.01،5.61%from whole fish, 3.88،2.26،11.25،5.18 from fish without head and viscerals,%4.22 7.29 15.29,7.08 from by- produect and % 13.85،7.75 1.07, from mixtures fish consecutively. Crude oils were compared with vegetable oil (olive oil) and animal fat (mutton tial fat mutton). crude oils. as well as and determinted Boiling , Smokes, Flash and Burn Points for all crud oils. Results were analyzed statistically by using the SPSS program with using (CRD) Completely Randomized Design for duplicate. The studied factors were tested by using Revised Least Significant Different test (R-L.S.D) under significant level (0.05). Results were as fallows: It was observed that type of fish, effect of shapes of fishs , effect of introdaction between type of fish and type of treatment, effect introduction between type of fish and shapes of fishs, effect introduction among type of treatment and shapes of fishs and tri-introdaction aming type of fish ,type of treatmen and shape of fish and were significant difference(p≤0.05)on Boiling, Smokes, Flash and Burn Points for all crud oils.effect of kind of tretment have insignificant difference Boiling , Smokes, flash and Burn Points. source of oil has insignificant difference on boiling , smokes and flash points,but it has significant difference onb urn point.

The study was interested in the preparation of protein hydrolysates from shrimp waste by products by using two types of proteolytic enzymes, Alcalase and Pepsin. The peptides of both protein hydrolysates were isolated by using Ultrafiltration membranes of 5 MWCO KDa. purification of peptides by gel filtration was showed four peaks of peptides hydrolysat enzyme Alcalase and three peaks for peptides of hydrolysate Pepsin enzyme and tested The antioxidation activity of all peaks,were examind The first and second peaks of two enzyme, have higher antioxidant activity. The stability of antioxidant peptides towards thermal treatment at different temperatures ranged between 25-100 C̊ found that the antioxidant activity of peptides and reducing power stable at 60C̊ .The ability to binding ion ferrous ,hydrogen peroxide , hydroxyl radical scavenging and superoxide anion scavenging appeared stable at thermal 40C̊, but decreases when tempera are rised ouer 40 and 60 .

This investigation is aimed to study the synergestic effect of both germented fenugreek seeds replaced for wheat flour and olive oil replaced for shortening at different rates in processing of Muffins .The quality characteristics, physical and chemical properties and the sensory evaluation for processed Muffins were evaluated .The results of chemical compostion of processed Muffins showed a significant increase (p<0.05) for ash , protein and fibers that valued 2.30 ,9.48 and 2.52% respectively at 9% replacement rate for germented fenugreek seeds and 30% olive oil. The minerals content increased significantly and included Calcium, Magnesum ,Iron and Zinc as replacement rates of Fenugreek seeds increased.There was a drop in Muffins volumes and dough raising as replacement rates for both Fenugreek seeds and olive oil increased .The dough raising rated 71.3% compared to 100% for control . The organoleptic assessment showed that the control had obtained the highest rates for all sensory characters. The treatment B2(6% Fenugreek seeds and 20% olive oil replacement )with 81.9% .

The seeds of three groups of bread wheat (Triticum aestivum L.) mutants from parent cultivar (Inia-66) were tested according to FAO/WHO recommendations to determine level the amino acids. The analysis of variance revealed highly significant differences (p≤0.05) among varieties for all the mutant. The ZC115 and ZB76 were high for percentages of moisture, ash, protein, and total amino acids, (essential and non essential amino acids). The genotypic coefficients of the groups for most of the characters were almost equal to its phenotypic coefficient of variation. The predominance of genetic components that was further supported by high protein content, total amino acids (essential and non essential amino acids). A significant reduction in most of the amino acids was observed in the seeds of the mutants: ZA67 and ZB76 as compared with the parent Inia-66.