Seeds of the citrus fruits orange, mandarin, lime and grapefruit were analyzed. Petroleum ether‐extracted oils of such seeds amounted to more than 40% of each. Physical and chemical properties of the extracted oils are presented. Samples of the extracted oils were saponified and the unsaponifiables and fatty acid fractions isolated. The isolated unsaponifiables and fatty acids were analyzed by GLC. GLC analysis of the unsaponifiables revealed compositional patterns differ‐ent in number, type and relative concentration of fractions according to type of citrus seed oil, depending on the solvent system used for oil extraction and unsaponifiable matter isolation. The compositional patterns of the unsaponifiables were similar to that of cottonseed oil. Mandarin and grapefruit oils are free of cholesterol. The data demonstrate that the fatty acid compositional patterns of the oils differ; Mandarin seed oil contains the largest number of fatty acids, and grapefruit seed oil contains the lowest. The total amounts of volatile fatty acids in these oils are generally higher than those of other edible oils. Lime seed oil is similar, in the degree of unsaturation, to soybean oil. The orange oil pattern is similar to cottonseed oil. The amount of total essential fatty acids in lime seed oil is the highest of the oils studied.

The objective of such research was to study the chemical composition as well as phenolic and flavonoid compounds in dried celery leaves and broccoli flowers.Celery leaves contained moisture 88.72% fresh weight but in dried weight total carbohydrates, crude protein, total lipids, crude fiber and total ash contents were 36. 8%, 19.47%, 2.1%, 19.85% and 20.98% respectively. While broccoli flowers contained moisture 89.43% fresh weight but in dried weight total carbohydrates 44.8%, crude protein 24.79%, total lipids 5.8%, crude fiber 15.29% and total ash contents were 44.8%, 24.79%, 5.8%, 15.29% and 7.67% respectively. Celery leaves contained 17 amino acids among them aspartic acid, glutamic acid, valine, alanine, leucine and phenylalanine were the major ones comparing with 17 amino acids in broccoli flowers which were glutamic acid, aspartic acid, alanine, arginine, valine and leucine in high amounts. Total phenolic and flavonoid compounds in celery leaves were 30.3 and 18.5 mg/g comparing with 38.4 and 22.5 mg/g of them in broccoli flowers respectively. HPLC results showed that celery leaves contained 22 of phenolic compounds, among them as well as pyrogallol , E.vanillic, ellagic, benzoic, chlorogenic, ferulic and P-OH-benzoic acids were the major active constituents comparing with 23 of phenolic compounds in broccoli flowers which contained as well as pyrogallol those benzoic, P-OH-benzoic, salycilic, E-vanillic and chlorogenic acids were the major of phenolic compounds. Celery leaves contained 17 of flavonoids the highest amounts of them were rosmarinic, luteolin, hesperidin and apig.6-rhamnose 8-glucose comparing with 21 of flavonoids in broccoli flowers which accounted the highest values for luteo.6-arbinose 8glucose, hesperidin and rosmarinic acid. Phenolic and flavonoid compounds were detected and determined by HPLC.

This study was designed to investigate the chemical composition of red algae Gelidium sp. collected from Mediterranean sea as new source of bioactive substance. The biochemical components for this algae were isolated and characterized which includes amino acids and fatty acids. Protein was extracted and characterized. The functional properties which includes foaming capacity and foam volume stability, emulsifying properties , water binding capacity and oil binding capacity. Polysaccharides from this algae was extracted and characterized which includes sulfate content, mono saccharides composition , antioxidant activity which includes, the free radical scavenging capacity using a 1,1-diphenyl-2-picrylhydrazyl (DPPH) and the scavenging activity against the hydroxyl radical. Further studies were conducted to biological effects of gelidium algae on rates. The proximate chemical composition of Gelidium sp. were protein content (13.23 ± 1.06% DW) , crude lipid (1.16 ± 0.21% DW), fiber content (5.5 ± 1.05% DW) , ash content (26.45 ± 0.74%) , and carbohydrate content (53.66 ± 1.21% DW).

According to reports, when exposed to hazardous compounds like ethanol, hepatocytes are vulnerable to the harmful effects of oxidants. Chitosan is a potential chemical for the field of toxicity prevention because it possesses a variety of therapeutic qualities. The chemical makeup of chitosan and chitosan nanoparticles were assessed in this study using FTIR spectroscopy, and their particle size and antioxidant activity were assessed in vitro using DPPH. The in vivo hepatoprotective properties against ethanol-induced liver injury were assessed in male Wister rats. In both investigations, silimarin (100 mg/kg b.w.) and chitosan plus chitosan nanoparticles (200 mg/kg b.w.) were given orally. 3.76 gm/kg b.w. of 40% ethanol administered orally for 30 days caused liver damage. In the DPPH scavenging activity assay, chitosan and chitosan nanoparticles both showed antioxidant activity; however, chitosan nanoparticles were more effective than chitosan overall. Hepatotoxicity was evaluated by measuring plasma aspartate aminotransferase (AST), alanine aminotransferase (ALT), total protein, and plasma antioxidant status (MDA concentration, and catalase activity). Raised plasma AST, ALT, and MDA levels in rats after ethanol treatment showed liver injury. In a preventive model, the administration of chitosan, chitosan nanoparticles, and silimarin reduced the harmful effects of ethanol on the aforementioned plasma parameters. According to the findings of the current investigation, chitosan and chitosan nanoparticles significantly inhibit ethanol-induced liver damage and have antioxidant and hepatoprotective properties.

This study was conducted with the aim of studying the survival of chlorpyrifos on cucumber fruits. The fruits were applied by the recommended doses of chlorpyrifos. Residues of pesticides in fruits were determined used liquid chromatography. The results showed that the residual chlorpyrifos decreased gradually due to time factor and the process of the fruit washing with water had a clear effect in reducing the concentration of the presence of chlorpyrifos in the applied fruits.Chronic toxicity of chlorpyrifos on liver function after the pesticide application showed that pesticides induced some effects on different biological functions of experimental animals applied with pesticide.