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The present work aims to study the influence of antioxidants activity of lion's foot (Alchemilla vulgaris) leaves at different concentrations to give more protection against chronic liver disease. Results indicated that dried lion's foot leaves had rich in total polyphenolic and flavonoids content (395.65 and 183.10 mg/100g, respectively). These results were reflected to the antioxidant activity (DPPH); it's noticed that the antioxidant activity of dried lion's foot leaves was high (131.74%). The major polyphenolic components were benzoic acid (1084.63 ppm) followed by ellagic acid, catechol, and catechin (614.16, 580.54, and 566.53 ppm, respectively) then salicylic acid and protocatechuic acid (479.71 and 444.43 ppm, respectively). On the same trend, flavonoids fractions indicated the highest content in luteo-6-arabinase 8-glucose, apig. 6-rhamnase 8-glucose, acatein, narengin and luteolin (40.01; 15.04; 8.07; 6.64 and 6.42 ppm, respectively). Fifty-six male albino rats were used in biological experiments. Rats fed on basal diet for two weeks before the performance of the experiment. At the beginning, rats divided into eight main group were fed on diets for 45 days as follows: Negative control group (first group) was fed on basal diet. Forty nine rats were fed on basal diet and induced by CCl 4 , in paraffin oil (50% v/v, 2 ml/Kg) twice weeks subcutaneous injection to induce chronic damage in the liver, then divided into 7 groups numbered from group 2 to group 8. Positive control group rats fed on basal diet till final experiment (second group). Group 3 and 4 rats treated with 50 and 100 ppm ethanolic leaves extracts, respectively. Also, group 5 and 6 treated with 50 and 100 ppm aqueous leaves extracts, respectively. All extracts were fed on orally every day. While, rats in group 7 treated with 1% and 2% dried lion's foot leaves. At the end of the experimental period, serums were collected to determine liver and

Mango and citrus are major processed fruits in Egypt that results in large quantities of wastes and byproducts rich in various bioactive components such as water soluble and insoluble antioxidants and essential oils. Therefore, the objective of this study was to produce instant flavor drinks from oleoresins which obtained from fruit industry wastes (mango, orange and mandarin peels). Fruit peels are natural sources for dietary antioxidants and flavor. Mango, orange and mandarin peels industrial by-products contains many nutritionally and economically valuable components. These by-products from juice processing industries have significant exploitation potential. Therefore, the present study carried out on different instant flavor drinks which were prepared as mango, orange and mandarin peels oleoresin in 20, 40 60, 80 and 100 mg/100 g formulas to produce natural and healthy instant fruit peels flavor drinks compared to commercial products. These formulas evaluated for physico-chemical properties, antioxidants contents and their activities, volatile oil fractions and sensory evaluation. The obtained results indicated that antioxidant activity of mandarin peels oleoresin due to it is high phenolic compounds content (50.51±2.41mg/g) and vitamin C (1.30±0.06 mg/g). While, total flavonoids contents (5.66±0.21 mg/g) for mango peels oleoresin showed the second level for tested peels oleoresin antioxidant activity, also mango oleoresin has high content of in carotenoids (12.53±0.43 mg/g). Mandarin peels which have the significant content of volatile oil (1.92±0.23g/100g), comparing to orange and mango oleoresin peels. Mango peels oleoresin has higher content in α-pienene, terpinolene, myrcene and β-pienene than other fractions (12.82, 3.14, 2.30 and 1.54%, respectively) Also, the major compound in orange then mandarin peels oleoresin was limonene (85.80 and 52.67%, respectively). Camphor content has highest content in orange peels oleoresin (3.62%). The most important aroma characteristic in mandarin peels oleoresin were 1,8-cineol (13.31%) followed by γ-terpinene (11.02%) then E-β-ocimene (6.52%). Orange peels oleoresin has the highest antioxidant activity by DPPH method (from 54.20 to 73.00%) in gradual concentrations followed by mango peels oleoresin (from 46.24 to 55.82%) then mandarin peels oleoresin (from 33.92 to 52.02%). These data are due to that orange peels oleoresin is rich in limonene and camphor, as well as carotenoids, flavonoids and vitamin C. Aroma in mandarin formula showed the highest one and that was due to the quantity of volatile oil and quality of some volatile oil compounds. Mango and orange peels oleoresin formulas gave also the highest evaluation in sensory acceptability which has been shown for the aroma and flavor results may be due to the highest contents in flavonoids and carotenoids and volatile oil components. Therefore, the use of mango, orange and mandarin oleoresins as natural flavors is better than commercial synthetic flavorings.

This investigation was carried out to evaluate some different seasoning made of onion, garlic, red chili, oregano, marjoram, basil, rosemary, cumin and black pepper to give light and healthy formulae to add to instant indomie noodle. Antioxidants were assessed in raw materials and their formulae, also sensory properties were evaluated in different instant indomie noodle seasoning formulae. The results in raw materials explored that the seasoning contains large amounts of antioxidants content, total carotenoids, volatile oil and antioxidant activity compared with the commercial formula. Corn oil was used as a carrier for the commercial formula and separated three tested spice formulae in ratio 1:100 w/w. Three chosen tested formulas; onion, garlic, red chili 1); oregano, marjoram, basil 2) and rosemary, cumin, black pepper 3) were used in the research. The results indicated that formula 3 has higher antioxidant activity (119.00%) than formula 1 and 2 (83.33% and 62.33%, respectively). Meanwhile, the results from sensory evaluation showed that no significant difference appeared from the different spice formulae. Biological experiment was carried out for these formulae and measured the liver reduced glutathione (GSH), superoxide dismutase (SOD), malonaldehyde (MDA), serum liver enzymes aspartate and alanine aminotransferases and alkaline phosphatase (AST, ALT and ALP), serum total protein, albumin and globulin also, renal function (uric acid, urea and creatinine) in rats fed on basal diet including oil carried the commercial formula or instant indomie noodle tested seasoning formulae. The results illustrated that the different instant indomie noodle seasoning formulae gave better results than the commercial formula in liver and renal functions. It could be recommended that consuming the suggested different seasoning formulae instead of the commercial questioned one as sodium glutamate prevent many harmful effects. It should be done occasionally, especially when the need for indomie noodles arises especially for children. This is because it contains the necessary nutrients as antioxidants and acceptable taste for healthy living in moderate proportion.

his study performed out during seasons 2016 and 2017 at special farm near Cairo-Alex Desert Road, Egypt, to investigate the effect of dehydration by sun, oven, hot air, oven under vacuum and microwave treatments on some bioactive compounds and their activities in flat (Petrosilinum crispum var. neapolitanum) and curly (Petroselinum crispum var. crispum) parsley varieties cultivated in Egypt. The results showed that yield, ash and acid insoluble ash were the highest in flat parsley than curly, while curly parsley was the highest in total hydrolysable carbohydrates and dietary fiber. The results from bioactive compounds showed that the gradually decrease cosntents of chlorophyll a and b, carotenoids, β-carotene, flavonoids, polyphenols, vitamin C and volatile oil percentage in commercial techniques (sun, oven and hot air dried) and controlling techniques (oven dried 55 o C under vacuum and microwave 400W and 800W in either flat or curly parsley. Those results reflected to free radical scavenging activity and total antioxidants activity. Total identified volatile oil components in flat parsley in different dehydration techniques ranged from 11 to 28 items while, in curly parsley ranged from 13 to 28 items. The percentage of total identified components were higher in two parsley cultivars treated by microwave 800W/6 min (66.99 and 66.77%) and 800W/12 min (63.08 and 64.18%) followed by microwave 400W/12 min (58.70 and 56.50%) and 400W/24 min (47.37 and 48.79%) than other treatments either in flat or curly parsley, respectively. the major components of curly leaves essential oil were Myristicin (15.05%), 2-Allyl-4-methyl phenol (10.15%), Isolongipholene (8.59%) and β-Caryophyllene (6.43%).While, volatile oil of flat parsley, the highest compounds were Myristicin (12.65%), 2-Allyl-4methyl phenol (10.77%), Apiol (9.5%) and Isolongipholene (9.45%). From the obviously results it could be recommended that the best dehydration methods were microwave 800W/6min. > microwave 400W/12min.> oven under vacuum > sun dried > microwave 800W/12min> oven dryer> hot air dried. Finally, through this study, it could be clearly concluded that, it is technical and economical to utilize microwave as a new untraditional dehydration technique in producing flat and curly parsley, rather than traditional dehydration techniques in Egypt, Thus improving the quality specifications of dried parsley which increases the opportunity of exporting.