Evaluation of Annona squamosa and Vangueria madagascariensis Seeds - El Kheir Mustafa, Sara
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Recently, researchers started to be much concerned about identification of new oil sources from large number of commonly grown vegetables, fruits, and wild plants in Sudan. Two of these wild plants are Annona squamosa and Vangueria madagascariensis. Also the consumption of natural antioxidant phytochemicals was reported to have potential health benefits. In recent years, there has been a considerable interest in finding natural antioxidants from plant materials. Seeds from (Annona squamosa) and (Vangueria madagascariensis) were obtained from Khartoum central market and Alfola Agricultural…mehr

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Produktbeschreibung
Recently, researchers started to be much concerned about identification of new oil sources from large number of commonly grown vegetables, fruits, and wild plants in Sudan. Two of these wild plants are Annona squamosa and Vangueria madagascariensis. Also the consumption of natural antioxidant phytochemicals was reported to have potential health benefits. In recent years, there has been a considerable interest in finding natural antioxidants from plant materials. Seeds from (Annona squamosa) and (Vangueria madagascariensis) were obtained from Khartoum central market and Alfola Agricultural Area, Kordofan State, Sudan respectively and were investigated for their chemical composition, Tocopherol, sterol and fatty acids composition. The total phenolic compounds and total flavonoids were investigated beside the potential antioxidant activity of Annona squamosa and V. madagascariensis methanolic extracts. MTT assay was used to evaluate the cytotoxic activity of extracts from different parts of A. squamosa, and V. madagascariensis. This book will be of interest to researchers in oilseed production, Unconventional oil source,food scientists, Scientists in Food science and technology.
Autorenporträt
Sara El Kheir Mustafa is an Assistant Professor at Omdurman Islamic University, Faculty of Science and Technology, Nutrition and Food Technology Department.