Green synthesis of metal nanoparticles using plant extracts offers a safe and attractive alternate to the chemical methods. The present work aims at preparing metal nanoparticles of rhus (Rhus coriaria L.) and safflower (Carthamus tinctorius L.) extracts using Fe2+, Cu2+, Zn2+, and Ag+ ions. The water extracts were prepared, and the total polyphenols and flavonoids contents were determined. The safflower extract contained the highest number of total polyphenols and total flavonoids (87.20 mg GAE/g and 36.32 mg QE/g), respectively. The synthesized nanoparticles were characterized using UV–Visible (UV-Vis) spectroscopy and Transmission Electron Microscope (TEM). The studied extracts and their nanoparticles were evaluated as an antioxidant, antimicrobial, and anticancer agents. The plant extracts and their nanoparticles showed significant antioxidant activity using (3-ethylbenzothiazoline-6-sulfonic acid (ABTS•+) and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assays. Safflower silver nanoparticles (AgNPs) were the most powerful antimicrobial agent compared to the other nanoparticles. The Sulforhodamine B (SRB) cytotoxic activity was evaluated against three cancer cell lines. The results revealed that CuNP safflower nanoparticles displayed the highest activity as anticancer agent with values (98.94% with T47D, 97.68% with HEPG2, and 89.33% against Caco-2). The data revealed that rhus and safflower extracts and their nanoparticles possess high potential activity as antimicrobial, antioxidant, and anticancer agents.

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Myrtus communis L. (MC) family Myrtaceae, is cultivated in Egypt as an ornamental plant. The essential oil (EO) isolated from different parts of the plant reported for many pharmacological activities. Myrtus black and white (MB &MW) are two varieties of Myrtus diverse from each other in the color of berries; the EO was prepared from the fresh aerial parts of both varieties through hydrodistillation. The EO was screened for its free radicals scavenging activity by five different methods (DPPH, ABTS, NO, SOR, LP) and with Vit. C & BHT as reference standard. It was noticed that the scavenging activity of MB at all used conc. (125 to 1000 µg/mL) was more potent than MW. Screening of the cytotoxic activities of the EO of MB and MW on five cancer cell line (PC3, MCF-7, A549, HepG-2, HCT-116 )& one normal cell line (Rpel-1) revealed that both EO of the two varieties had activity against PC3&MCF-7 with IC50; 4.7±0.15, 14.2±0.35, 45.2±0.67, 50.5±0.6 compared with Doxrubacin standard 24±0.26, 26.1±0.4, respectively. MB& MW oil are safe on Rpel-1 (normal cell line). The α-amylase enzyme inhibition activity of the oils was investigated using acarbose as reference inhibitor. Both MB&MW have activity more than the standard at 125μg/ml 36. 24±0.146; 32.14±.188, 23.16±0.190 and also at the highest conc. (1000 µg/mL) 96.22±0.140, 89.48±.106, 88.81±0.690, respectively. Study of the chemical constituents of the EO by GC/MS analysis resulted in the identification of 25 compounds from both species constituting 99.21% & 99.96% of the total peak area of the identified compound, respectively. The major compounds are α-

This study was aimed to produce of cookies enriched with moringa leaves powder (M LP), moringa seeds powder (MSP) and mixed of both of moringa leaves with seeds powders (M LP+M SP) at different concentrations (2.5, 5.0 and 7.5%), (2.5, 5.0 and 7.5%) and (2.5+2.5, 2.5+5.0 and 5.0+5.0 %), respectively. The effect of these substituted levels on chemical composition, physical and sensory characteristics of cookies was studied. The obtained results indicated that M LP was found to possess higher amount of protein, ash, crude fibers, dietary fibers and minerals, while M SP characterized by higher fat, protein, dietary fibers and minerals contents. Also, MLP and MSP contained a higher amount of essential and non-essential amino acids. Results also, showed that supplementation of MLP, M SP and mixed of M LP+MSP to processed cookies increased its content of protein, lipids, dietary fibers, essential and non-essential amino acids and minerals while carbohydrates content decreased compared to control cookies. As physical properties, M LP, M SP and mixed of M LP+M SP addition also caused gradually increased in weight of cookies values. While cookies volume and specific volume were gradually decreased by rising amount of substitution in compared to control sample. Also, the substituted of wheat flour (72% extraction rate) by MLP, MSP and mixed of M LP+M SP decreased the diameter and spread ratio of cookies while thickness increased. Generally, from this study it could be concluded that, the possibility of incorporating MLP, MSP and mixed of M LP+MSP in cookies up to (5.0, 5.0 and 2.5+5.0 %), respectively to improve the nutritional characteristics of cookies.