هل انتي مخطوبه

هل انتي مخطوبه

النتائج (الإنجليزية) 1:

Are you ante betrothed

النتائج (الإنجليزية) 2:

are you engaged

النتائج (الإنجليزية) 3:

The TBA test determines the amount of malondialdehyde(MDA), a major secondary by-product of lipid oxidation in foodSamples. Based on our results revealed in Fig. 4, TBA values of differentSamples, as influenced by storage time were minimum andHad less differences at the start of the study. However, these valueIncreased significantly (P < 0.05) as the time of storage. TBA valueShowed an increasing trend until day 12 in all samples exceptOLENW and OLENWP. The samples containing encapsulated oliveLeaf extract by WPC and pectin (OLENW and OLENWP) showed aPeak in day 8, and then TBA values decreased. When measuringTBA value, malondialdehyde reacts with thiobarbituric acid. ThusThe rate of thiobarbituric acid increases during oil oxidation. In thisProcess, aldehydes may be oxidized to carboxylic acids, so theAmount of thiobarbituric acid will decrease. According toTaghvaei et al. (2014), this could be related to the oxidation of secondaryAutoxidation products and formation of carboxylic acids.Our result indicated that the highest and lowest TBA value wasRelated to blank and TBHQ containing samples, respectively. InGeneral, TBA value for oil samples containing encapsulated oliveLeaf extract with pectin WPC had a similar behavior with TBHQSamples. This could indicate the high capability of this form ofNano-encapsulation for natural olive leaf phenolic compoundsWhich can compete with a synthetic antioxidant due to betterControlled release, and a supplementary antioxidant activity ofWPC and pectin.