Objectives:To determine the association of different factors in the mammography related pain perception of women who attended their screening and diagnostic mammography appointments and whether the pain perceived was equal to the pain experienced.Methods:This prospective study was conducted at the Breast Unit of King Abdulaziz University (KAU) Hospital, Jeddah, Kingdom of Saudi Arabia (KSA), in the period between April and May 2015. A structured questionnaire with close-ended questions was given to a sample of 100 women before and after their mammogram, asking about their pain perception and whether it had changed.Results:The factors that affected anticipated mammography pain for the surveyed women were past mammography experiences, previous breast procedures, and the knowledge that was gathered beforehand about mammography. After the mammography, the women who thought the procedure was going to be painful experienced what they expected. The majority of the women who did not expect the mammography to be painful experienced pain during their mammogram. Most of the women who did not know whether it would be painful or not experienced the mammography as painful.Conclusion:Pain expectation can be approached in various ways to make the mammography experience much more tolerable for women, encouraging them to attend and return for their scans.

The study investigated the effects of extraction parameters on the yield, antioxidant activities, morphological and functional group characteristics of black and white pepper oleoresin extracts. Optimized oleoresin yields of 5.64 and 8.72 w/w% were obtained as black and white pepper extracts, respectively. Moreover, from the antioxidant assay, the concentration of black and white pepper extracts required to scavenge half of stable DPPH radicals were 94.92 and 107.57 μg/ml, respectively. From the complementary antioxidant assay; the concentration of black and white pepper extracts required to scavenge half of the stable ABTS free radicals were 82.36 and 94.71 μg/ml, respectively. This indicated that extracts from white pepper exhibited higher antioxidant capacity than the black pepper extracts. The results from the untargeted compositional GC-MS analysis identified a total of 23 and 31 bioactive compounds in black and white oleoresin extracts, respectively. This study, therefore, revealed the potential of microwave extraction in obtaining high-quality extracts.

Supercritical fluid extraction (SFE) is an innovation that permits extraction of an extensive variety of different chemical composition from the plant grids. Extraction of essential oil from Jasmine flower was tentatively carried out using the supercritical CO2 technique. The effect of extraction parameters which include pressure (100–300 bar) and temperature (300–350 K) on the oil recovery was explored. The extraction process was optimized using the response surface methodology (RSM). At the SFE optimal conditions, the chemical compositions of the extracted oil were examined using gas chromatography-mass spectrometry (GC-MS) analysis. The obtained result reflected that the optimal yield of oil from Jasmine flower was 12.18% mg oil extracted/100 g dry flower, which was achieved through an SFE optimal conditions of pressure at 200 bar and extraction temperature at 325 K. A total number of six chemical compounds were tentatively identified in the Jasmine flower extracted oil at the optimal SFE conditions.