A comparative study was conducted to evaluate four previously reported methods that proved to have a recovery greater than 80% for the determination of different levels of ochratoxin A (OTA) in green and roasted coffee beans and to select an accurate, sensitive, and less-expensive technique between the existing methods. The results indicated that the Association of Official Analytical Chemists (AOAC) official method for the extraction of OTA in green coffee and determination by high-performance liquid chromatography (HPLC) is recommended as an efficient method for the routine analyses of OTA in green and ground roasted coffee beans. This method proved to be an accurate, sensitive, and less-expensive method that employs routine materials and available equipment. Although the immunoaffinity column/HPLC procedure tested showed a significantly higher percentage than the AOAC recommended method, it is recommended for use in processed coffee beans where low concentrations of OTA may be expected to be detected.

The fate of ochratoxin A (OTA) during the processing of artificially contaminated green coffee beans, the effect of decaffeination on the production of OTA in green and roasted coffee beans, and the effect of caffeine on the growth and OTA production by Aspergillus ochraceus were studied. The data indicated that the roasting, milling and decoction (brewing and Turkish coffee making) processes caused different percentage reductions in OTA. Decaffeinated samples showed a significantly higher concentration of OTA production than the caffeinated ones. A significantly higher percentage of OTA was reduced when the decaffeination process was performed before roasting treatment. Caffeine at 1.0 and 2.0% concentrations completely prevented OTA production and completely inhibited A. ochraceus growth in YES medium after 3-21 days.

The aim of the present study was to increase the stability of sunflower oil during frying process and to obtain low-calorie fried foods. Therefore, sunflower oil was mixed separately with jojoba oil and paraffin oil at ratios of 9:1 and 8:2 (v ⁄ v). The frying process was conducted at 180°± 5°C for 12 h continuous heating time. Some physico-chemical properties (refractive index, viscosity, colour, acid value, peroxide value, thiobarbituric acid test, iodine value and polymer content) of non-fried and binary fried oil systems were measured at various heating periods. The results demonstrated that mixing sunflower oil with jojoba oil or paraffin oil increased the stability and hence improved the quality of sunflower oil during frying process.

This Work aimed to use pigments extracted from banana peel as natural waste source to dye some Egyptian cotton fabrics. Alkaline extracted solution using 0.1% NaOH was analyzed by high performance thin layer chromatography (HPTLC), analysis technique. The alkaline solution was applied to the premordated bleached and mercerized cotton fabrics made from Giza 89 and Giza 83 cotton varieties. Ferric chloride, copper sulphate and potassium dichromate were used as mordents. The factors affecting the fixation of the extracted dye with cellulose was studied. The treated and untreated fabrics samples ware tested for their mechanical properties expressed as tensile strength (g/tex) and elongation %. Dyeing performance in terms of color parameters (K/S, L*, a*, b* and ΔE), and fastness properties (wash, perspiration, and light fastness) were studied. The samples show high tensile strength, high color strength, and high fastness properties. These results are very important for industrial application with the production of a natural dye as an inexpensive source from banana peel as a by product. Another objective is to increase the production of eco-textile garments with a good price for the Egyptian customers .

Sunflower, jojoba, paraffin oils and binary oil mixtures of sunflower, jojoba and sunflower-paraffin oils were continuously heated at 180°C for 12 h. Aliquots of potato chips were fried in the aforementioned oil samples. Organoleptic tests were performed on fried chips and safety limits of the oil samples were measured by certain biochemical tests. Histopathological examinations of rat liver and kidney tissues were microscopically done. Organoleptic results for fried potato chips indicate that all types of chips obtained from heated oils were categorised good. Histopathological examinations indicate changes in rat tissues of liver and kidney paralleled the biochemical data. In general, the results suggest that paraffin oil alone and in mixtures with sunflower oil have to ban its use in frying processes.