Yazar "Aadil, Rana Muhammad" seçeneğine göre listele

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    A comprehensive review of the bioactive components of sesame seeds and their impact on bone health issues in postmenopausal women
    (Royal Soc Chemistry, 2023) Arooj, Ammara; Rabail, Roshina; Naeem, Muhammad; Goksen, Gulden; Xu, Baojun; Aadil, Rana Muhammad
    Sesame seeds perform many therapeutic functions against several health issues especially those related to bones because they possess a rich content of calcium, vitamins, proteins, oil, and carbohydrates. Using the PubMed, ScienceDirect, and Google Scholar databases, we performed a comprehensive search of the literature from 2013 to date on reports related to sesame seeds and their bioactive ingredients. Sesamin, sesamol, sesamolin, and sesamol are the major bioactive lignans found in sesame seeds. Our comprehensive review of the literature revealed the protective role of sesame seeds towards bone health in postmenopausal osteoporosis. It was observed that sesame seeds have a positive impact on postmenopausal women experiencing bone-related problems, i.e. osteoporosis and arthritis. Therefore, this review is focused on exploring the effect of sesame seeds on bone mineralization in women experiencing menopause. Furthermore, to aid balancing the hormones in women after their disturbance by the postmenopausal phase, we highlight the effect of the daily intake of sesame seeds in women. Finally, we conclude that the supplementation of sesame seeds in a regular diet shows a positive impact on the bone health of post-menopausal osteoporosis.
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    Effect of plasma-activated water and buffer solution combined with ultrasound on fungicide degradation and quality of cherry tomato during storage
    (Elsevier, 2023) Ali, Murtaza; Cheng, Jun-Hu; Tazeddinova, Diana; Aadil, Rana Muhammad; Zeng, Xin-An; Goksen, Gulden; Lorenzo, Jose Manuel
    The purpose of this study was to examine plasma-activated buffer solution (PABS) and plasma-activated water (PAW) combined with ultrasonication (U) treatment on the reduction of chlorothalonil fungicide and the quality of tomato fruits during storage. To obtain PAW and PABS, an atmospheric air plasma jet was used to treat buffer solution and deionized water at different treatment times (5 and 10 min). For combined treatments, fruits were submerged in PAW and PABS, then sonicated for 15 min, and individual treatment without sonication. As per the results, the maximum chlorothalonil reduction of 89.29% was detected in PAW-U10, followed by 85.43% in PABS. At the end of the storage period, the maximum reduction of 97.25% was recorded in PAW-U10, followed by 93.14% in PABS-U10. PAW, PABS, and both combined with ultrasound did not significantly affect the overall tomato fruit quality in the storage period. Our results revealed that PAW combined with sonication had a sig-nificant impact on post-harvest agrochemical degradation and retention of tomato quality than PABS. Conclu-sively, the integrated hurdle technologies effectively reduce agrochemical residues, which helps to lower health hazards and foodborne illnesses.
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    High-intensity ultrasonication impact on the chlorothalonil fungicide and its reduction pathway in spinach juice
    (Elsevier, 2023) Ali, Murtaza; Manzoor, Muhammad Faisal; Goksen, Gulden; Aadil, Rana Muhammad; Zeng, Xin-An; Iqbal, Muhammad Waheed; Lorenzo, Jose Manuel
    Among different novel technologies, sonochemistry is a sustainable emerging technology for food processing, preservation, and pesticide removal. The study aimed to probe the impact of high-intensity ultrasonication on chlorothalonil fungicide degradation, reduction pathway, and bioactive availability of spinach juice. The chlorothalonil fungicide-immersed spinach juice was treated with sonication at 360 W, 480 W, and 600 W, 40 kHz, for 30 and 40 min at 30 +/- 1 degrees C. The highest reduction of chlorothalonil fungicide residues was observed at 40 min sonication at 600 W. HPLC-MS (high-performance liquid chromatography-mass spectroscopy) analysis revealed the degradation pathway of chlorothalonil and the formation of m-phthalonitrile, 3-cyno-2,4,5,6-tetra-chlorobenamide, 4-dichloroisophthalonitrile, trichloroisophtalonitrile, 4-hydoxychlorothalonil, and 2,3,4,6-tet-rachlorochlorobenzonitrile as degradation products. High-intensity sonication treatments also significantly increased the bioavailability of phenolic, chlorophyll, and anthocyanins and the antioxidant activity of spinach juice. Our results proposed that sonication technology has excellent potential in degrading pesticides through free radical reactions formation and pyrolysis. Considering future perspectives, ultrasonication could be employed industrially to reduce pesticide residues from agricultural products and enhance the quality of spinach juice.
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    Sustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice
    (Elsevier, 2023) Manzoor, Muhammad Faisal; Ali, Murtaza; Aadil, Rana Muhammad; Ali, Anwar; Goksen, Gulden; Li, Jian; Zeng, Xin-An
    Sonication is an emerging sustainable and eco-friendly technology that has been broadly explored in food pro-cessing and preservation. Sonication has the edges of low energy consumption and high efficiency than con-ventional decontamination methods and would not pass on secondary pollutants. In the current research, we analyzed the impact of sonication on anilazine fungicide reduction, bioactive compound, antioxidant activity, colloidal stability, and enzymatic and microbial load of tomato juice. Sonicated treatments were carried out at 40 kHz, 480 W, 30 +/- 2 degrees C for 0, 8, 16, 24, 32, and 40 min in an ultrasonic bath cleaner. The GC-MS outcomes revealed that the anilazine maximum reduction in tomato juice attained 80.52 % at 40 min of sonication. The anilazine concentration reduced significantly (p <= 0.05) with increased sonication time. In contrast, sonication treatments have acquired the highest TFC, TPC, ascorbic acid, carotenoids, lycopene, ABTS, and ORAC assay than the untreated sample. The Sonication process significantly improved (p <= 0.05) colloidal stability by reducing particle size distribution, apparent viscosity, and sedimentation index. Sonication prolonged tomato juice's shelf life by reducing the total viable count from 6.31 to 1.91 log CFU/mL. Polygalacturonase and pectin methyl esterase of the sonication sample at 40 min were inactivated by 44.32 % and 64.2 %, respectively. Considering this issue from a future perspective, sonication processing can be used industrially to enhance fruit juice's nutritional properties and shelf life and reduce pesticides and other organic residues.