Three species of mulberry fruits namely white mulberry (Morus alba L.), red mulberry (Morus rubra L.) and black mulberry (Morus nigra L.) cultivated in Egypt as well as the comparison between the antioxidant activity of fresh fruits and jams prepared from selected species were evaluated. Results showed that protein content was 1.38, 1.24 and 1.15%, total sugars 12.75, 15.25 and 16.03% in black, red and white mulberries, respectively. Reducing sugars varied from 11.32 to 14.00% in black, red and white mulberries and total lipids ranged from 1.08 and 1.75% in black and red mulberry fruits. Also, crude fibre was 1.60, 2.17 and 2.28% in three mulberry species while pH value ranged from 5.49 and 5.80. Results also indicated that black mulberry had the highest content of total phenolics, total flavonoids and anthocyanins content otherwise white mulberry had the lowest content. Fractionation of phenolic compounds in all mulberry species represented the highest content of protocatechuic meanwhile both red and white mulberries had moderate contents of p.hydroxybenzoic acid. The mineral analysis showed that potassium was the most abundant element in all three mulberry species. Both black and red mulberries had high calcium content followed by sodium and magnesium. At the same time, red mulberry had the highest content in iron and zinc compared with the other two species. Results also showed that BHT had the highest antioxidant activity compared with fresh mulberry fruits or jams prepared from these fruits (92.95%). Fresh black mulberry had the highest antioxidant activity (86.46%), while fresh red and white mulberries recorded 60.35 and 55.31%, respectively. Jams prepared from three mulberry species gave the lower antioxidant activity. The sensory assessment indicated that jam prepared from black mulberry recorded the best sensory properties followed by red mulberry jam while the lowest score for taste, odor and texture was observed in jam prepared from white mulberry.

Some physical properties and chemical composition of Moringa different parts such as (seedless pods , seeds ,fresh and dried leaves ) were investigated. The obtained data reveal that the seeds and dried leaves of Moringa oleifera are good sources for ether extract , crude protein , ash and also crude fibers. Minerals contents of Moringa different parts were studied and the obtained results indicate that the Moringa oleifera crop is also rich in many important minerals especially (Ca, K, Mg, P, Cu, Fe and Zn). The amino acids were determined in Moringa different parts where eighteen amino acids were identified. It contains the major essential amino acids, as well as argenine and glutamic acids in high percentages in Moringa different parts if compared to other amino acids. The results also reveal that the different parts of Moringa are rich sources for natural antioxidants and total antioxidant activity. Also, phenolic compounds of Moringa different parts were analyzed and the results indicate that the quercetin ,caffeic acid and kaempferol are predominant phenolic compounds in Moringa pods and seeds. Whereas, the rutin , caffeic and ferulic acid are the dominant phenolic constituents of Moringa leaves extracts. Sensory evaluation characteristics of Moringa products show greater preference especially tea with 25 % for both dried peppermint and dried cloves , cooked Moringa seeds and Moringa juice + pineapple juice (1:1 ,V/V), had the highest scores for color, taste ,odor, texture, and overall palatability. Finally, it is recommended through this investigation that the Moringa crop is suitable for both cultivation and food processing in Egypt.

Antioxidant and antimicrobial substances were extracted from potato peels by using different solvents (water and both methanol and ethanol at a concentration of 80 and 100 %). The potato peel extracts were evaluated for yield extract, antioxidants activity, total phenols and total flavonoids. The best extracts were selected for their efficacy as an antioxidant and antimicrobial. The proximate composition of dried potato peels indicated that total carbohydrates (65.47 %) were the major compound, while total lipids (2.60 %) were the minor compound. Potato peel methanol extract at concentration 80 % (PPME) had higher yield extract (10.42 %), total phenols (3.78 mg GAE g -1 DW), total flavonoids (0.13 mg Rutine g -1 DW) and antioxidants activity (80.86 %) than other solvent extracts. The vanillic (176.64 µg/ l) and hesperdin (6058.52 µg/ l) were the most abundant phenolic and flavonoid compounds, respectively in PPME. Induction period (using Rancimat instrument) was increased from 5.95 hr for sunflower oil free from PPME to 10. 9 and 11 hr for sunflower oil containing 200 and 400 ppm of PPME, respectively, comparing with 14 hr for sunflower oil containing 200 ppm of butyl hydroxyl toluene (BHT). PPME at 400 ppm was more effective in inhibiting of both gram-positive and gram-negative bacteria and C. albicans than ampicillin.

The chemical composition for both dill and parsley herbs were studied. The highest content of crude protein, crude fiber, ash content, carotenoids, total chlorophyll and essential oil contents were found in dill herb were 27.25, 13.38, 16.02%, 174.32, 530.47 mg/100g and 0.879% (on dry weight basis), respectively, compared with that found in parsley. On the other hand, parsley was rich in both of ascorbic acid and β-carotene which were 682.77 and 34.95 mg/100g (on dry weight basis), respectively. Minerals content of dill and parsley herbs were analyzed and the results indicated that the dill contained higher amounts of Na, Ca, Cu and Zn than that found in parsley. Some physical properties of dill and parsley essential oils such as (color, specific gravity at 15°C, refractive index at 20°C, optical rotation and solubility in diluted ethyl alcohol) and some chemical properties (acid value, ester value and ester value after acetylation) were also studied. Composition of essential oils were identified, and contained (22.78%) phyllandrene and (23.85%) myristicin as the major terpene hydrocarbon compounds found in dill and parsley essential oils, respectively. The ability of extracted essential oils of dill and parsley as antimicrobial activity for (bacteria, yeast and mold) and as natural antioxidant agent applied in sunflower oil were also undertaken. The results indicated that the extracted essential oils of dill and parsley had antimicrobial activity which caused to inhibit the microorganisms growth and also, using these extracted essential oils as antioxidant which caused to improve the sunflower oil stability as natural extracts, achieved nutritional and economical gain.

Protein concentrate was prepared from loofa seeds and used with levels of 5,10,15,20 and 25 % to supplement carrot jams with protein to increase the nutritional value.The chemical composition of loofa seeds and its protein concentrate were evaluated. The obtained results indicated that the loofa seeds and its protein concentrate contained high amounts of protein , which were 32.06 and 74.83 % (on DWB), respectively. The essential amino acids index (EAAI), biological value (BV) and protein efficiency ratio (PER) were calculated and compared with FAO/WHO/UNU (1985) pattern. Functional properties of protein in loofa seeds protein concentrate (L.S.P.C) were evaluated. The chemical composition of prepared carrot jam was studied. The contents of protein and energy values (K. cal./100 g sample) were increased due to increasing of (L.S.P.C) levels. Meanwhile, fat and carbohydrates were decreased.Increasing the level of protein concentrate from loofa seeds at levels 5 -25 % caused to increase the essential amino acids, especially sulpher amino acids.Sensory evaluation of tested carrot jam enriched with different levels of (L.S.P.C) showed greater sensory quality and preference.