Eight species of pathogenic and contaminated bacteria were Isolated and identified with the biochemical test and make sure of purity with VITIC2 Technical. The bacteria were Acinetobacter baumannii, Bacillus subtilis, Escherichia coli, Klebsiella pneumoni, Pseudomonas aeruginosa, Proteus mirabilis, Staphylococcus aureus and Streptococcus pyogenes. Investigation effect of aqueous, ethanolic, methanolic of Halawi, Khadrawiand Zahdi date seed extracts on the growth of isolated bacteria, the results showed that ethanolic extract was most effective extract compared to other extracts in influencing on the growth of bacteria using Agar Well Diffusion. The most active extract against P. aeruginosa strain was ethanol extract from Zahdi seed with a 22.3+ 0.32mm inhibition zone followed by 20.2 + 0.22 mm for Escherichia coli.

The pollen (typha domingensis pers.) of the papyrus plant is one of the foods rich in minerals and active chemical compounds, known for its important properties. This study came to determine those chemical compounds and the possibility of including pollen in the development of suitable cake formulations. The active compounds in the three pollen extracts (aqueous, ethanol, and hexane) were determined by gas chromatography connected to a mass spectrometer (GCMS), The total content of flavonoids and the antioxidant activity by free radicals DPPH was estimated by hydrogen donation for all chemical extracts, The mineral elements were estimated by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) as well as studying the sensory properties of pollen cake. The results showed that pollen contains many active compounds such as gamma.sitosterol, catechol, propionic acid, phenols and palmitoleic acid. The highest total flavonoids content was at the concentration of 75 mg/ml, as it ranged between 99 mg/ml for the ethanolic extract and 98 mg/ml for the aqueous and hexane extract. The pollen extracts showed that they had a good ability to inhibit free radical DPPH by donating hydrogen , the results showed that there were no significant differences in the percentage of inhibition of the extracts , which amounted to 83% ,79% and 76% for hexane ,ethanol and aqueous extracts at a concentration of 75mg/ml .The results showed that the pollen contained a good content of calcium, potassium, magnesium and zinc, which amounted to (19.794, 23.620, 4.578 and 0.08) g/L, respectively. Sensory evaluation also showed excellent potential of pollen when used as a functional ingredient in cake making.

The study included preparation of aqueous (As) and alcoholic (ethanolic Es , methanolic Ms ) and oil extracts (Os) of Zahdi date seeds (Zs)(Phoenix dactylifera) . Chemical content of date seed was studied and the total content of phenols and flavonoids were estimated for prepared extract. Bioactive compounds of this extract was identification by Gas Chromatography Mass Spectrometer GCl MS. Antioxidant activity , reducing power, chelating of iron ions of extract was studied , then used the extract which gave highest antioxidant activity in beef patties with two concentrations 0.05% and 0.1% to test their efficiency in oxidative inhibition and prolonging the reservoir age of stored beef patties in refrigerated for 10days and following chemical indicators in Peroxide value(PV) , Thiobarbituric acid(TBA) in treated beef patties . Moisture , protein ,oil, ash and carbohydrate contents of Zs 9.36% , 4.87% , 8.56% , 1.34%, 75.87% respectively . All extracts containing many bioactive compounds that identification of GC-MS and differented in their percentage according to the type of extract. All extracts share with some bioactive compound as 1-(+)-Ascorbic acid 2,6-dihexadecanoate, gamma.sitosterol ,Octadecanoic 5-Methyl-2-ethylamino-2thiazoline, acid , Hexadecanoic acid and 2-hydroxy-1-(hydrixymethyl)ethylester . Alcoholic extracts (Es and Ms) exhibited the highest content of phenolic compound compared with As was 67.32mglml for Es , Ms was 65.32mglml While the total content of flavonoids for As 33.32mglml and Es 52.16 mglml , 46.16mglml for Ms , As and alcoholic extracts of Zs exhibited antioxidant activity was 88.70% for Es and 87.02% for Os , 85.22% for Ms , but As was the lowest 43.01% . The prepared extracts showed the higher reducing power was 2.63 and Chelating of iron ions 60.93 % and for Es , There was a significant decrease (P<0.05)in peroxide value and thiobarbituric acid in beef patties treated with ethanolic extracts compared with control.