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Alexandria University (2017)

CHEMICAL AND NUTRITIONAL STUDIES ON JEW’S MALLOW AND MALLOW LEAVES AND THEIR PHENOLIC EXTRACTS

Abdalla, Muna Mohammad.

Titre : CHEMICAL AND NUTRITIONAL STUDIES ON JEW’S MALLOW AND MALLOW LEAVES AND THEIR PHENOLIC EXTRACTS

Auteur : Abdalla, Muna Mohammad.

Etablissement de soutenance : Alexandria University

Grade : Doctor of Philosophy (PhD) in Food Science and Technology 2017

Résumé
Green leafy vegetables (GLVs) are rich sources of macro and micro nutrients, such as proteins, dietary fibers, pigments, vitamins (beta-carotene, ascorbic acid, etc.), as well as non-nutrient bioactive phytochemicals as polyphenols and flavonoids, which offer many functions for health benefits. Among the GLVs are Jew’s mallow (Corchorus olitorius L.) and mallow (Malva parviflora L.). Jew’s mallow is a very popular summer leafy vegetable cultivated and widely consumed in Egypt. Mallow is a perennial herb. It is not cultivated but harvested from wild or from farmer’s fields, waste ground, roadside and desert planic. Mallow leaves are mostly consumed by rural people in Egypt. Green leafy vegetables are consumed in raw form or after cooking, where boiling is the common cooking method. Cooking process could cause a number of physical and chemical changes that could be detrimental or beneficial depending on the extent and type of the cooking conditions. Limited information is available in the literature regarding the nutritional evaluation and phytochemicals of cooked Jew’s mallow and mallow leaves in Egypt. Therefore, the present study was conducted to evaluate the nutritional content and phytochemical compounds of the leaves of Jew’s mallow and mallow leaves as affected by cooking (boiling). The effects of the feeding male rats with cooked Jew’s mallow and mallow leaves and their aqueous phenolic extracts at10% and 20% doses for 75 days on their body and liver weights, free radicals, antioxidant enzymes and biochemical parameters of plasma and liver as well as liver histology were assessed.

Présentation étendue (EULC)

Page publiée le 20 février 2019