الفهرس 
REVIEW OF LITERATURE.
Antioxidants activities of medicinal plants:Only 14 pages are availabe for public view
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Abstract
5. SUMMARY br Four medicinal / aromatic plants were selected to carry out the investigation. The plants selected are anis, cinnamon, fennel and karkade. The plants were analyzed for their chemical compositions, mineral compositions, and their contents of phenolic compounds and organic acids. The carbonated beverages made -#102;-#114;-#111;-#109; the selected medicinal plants were evaluated for their organoleptic characteristics, chemical compositions, mineral compositions and their contents of phenolic compounds and organic acids. Storage studies were also involved to determine the effects of storage temperature on the shelf – life of the samples by following up the chemical changes and microbiological stability of the beverages during storage at room temperature and low temperature. The beverages were sensorilly evaluated for their organoleptic properties at the end of storage. The results obtained could be summarized in the following points. br 1. Chemical analysis of raw materials indicated that crude protein of anise, cinnamon ; fennel and karkade plants were 18.1, 7.8, 19.2 and 6.7 %, respectively while crude fiber contents of the plants were 15.4, 23.3, 12.3 and 13.1 %, respectively. Data indicated that ether extracts of fennel, anise and cinnamon were 10.75, 9.89 and 4.1%, respectively, while karkade contained only 0.56%. Ash content ranged between 3.3% in cinnamon to 12.0% in karkade. Estimation of total carbohydrates by difference method showed that carbohydrate contents of anise, cinnamon, fennel and karkade plants were 50.16, 61.49, 51.37 and 67.79%, respectively. br 2. Determination of minerals indicated that the medicinal plants under investigation are good sources for several important minerals. Results indicated that Karkade had the highest contents of calcium, magnesium, manganese and iron with values of 740.5, 346.8, 29.4 and 25.4 mg/100g, respectively. Also, anise plant contained high levels of potassium (351.7mg/100g), magnesium (302.3mg/100g), sodium (289.3mg/100g), calcium (103.0mg/100g) and iron (21.40mg/100g). Fennel plant is a very rich source for potassium with a content as high as 847.9 mg/100g followed by manganese 241.3 mg/100 g and calcium 101.7 mg/100g, while its contents of sodium, iron, zinc and manganese were 54.3 9.3, 3.2 and 2.5 mg/100g, respectively. Cinnamon contents of Fe, Zn, Mn, Mg, Na, Ca and K were 9.1, 9.6, 15.2, 42.7, 29.8, 133.5 and 292.1 mg/100g, respectively.. br 3. HPLC data showed the presence of several phenolic compounds included; catechein, p.hydroxy benzoic, chlorogenic, caffeic, syringic, caffeine, vanillic, ferulic, p.coumaric, salycilic and cinnamic at different levels in the evaluated medicinal / aromatic plants. catcechein was found to be the predominant phenolic compound in karkade, aniseed, cinnamon and fennel with a concentration as high as 1106, 839, 771 and 419 mg /100 g, respectively.dry solids accounting by about 75% of the total phenolic compounds available in aniseed. Next to catcechein, salycilic was found to be the second more abailable phenolic compound with concentrations of 648, 638, 276 and 89 mg /100g of cinnamon, fennel, anise and karkade, respectively. p.hydroxy benzoic, caffeine, vanillic and ferulic were also found in vailable levels. Cinnamic was found in high level only in cinnamon. br 4. HPLC separation and quantification of organic acids showed the presence of citric, fumaric, tartaric, malic, oxalic and lactic acids in the evaluated medicinal plants. The results indicated that the predominant organic acid was fumaric in anise, malic in karkade and citric in cinnamon and fennel with concentrations of 0.976, 1.530, 0.199 and 0.129 mg/100g, respectively. Tartaric acid was found particularly in karkade with high concentration (1.075 mg/100g). The evaluated medicinal plants were found to be poor in lactic and oxalic acids. br 5. Carbonated soft drink produced -#102;-#114;-#111;-#109; the aqueous extracts obtained -#102;-#114;-#111;-#109; the selected medicinal plants were sensorially evaluated for their quality attributes included color, flavor, taste, sweetness. fizz quantity and overall quality. All the evaluated samples of carbonated beverages produced -#102;-#114;-#111;-#109; the medicinal plants showed high score values for the sensorially quality parameters, Based on score values of the overall quality anise carbonated beverage was rated excellent, fennel and karkade carbonated beverages were rated very good while cinnamon carbonated beverage rated good indicating the possibility of processing carbonated soft drinks with high quality -#102;-#114;-#111;-#109; these medicinal plants. br 6. Chemical analysis of the carbonated soft drinks samples indicated that beverages contents of total soluble solids determined as Brix value ranged between 10.21 to 10.75 which is in the normal level of quality standards for carbonated beverages. The results indicated that acidity of anise, cinnamon, fennel and karkade beverages were 0.305, 0.441, 0.471 and 0.531 indicating the high acidity of karkade beverage. Brix / acid ratio values were 33.0, 23.2, 21.4 and 20.3 for anise, cinnamon, fennel and karkade beverages, respectively indicting that anise beverage is more sweetness while karkade beverage is more soured. Color index of the beverages ranged between 0.270 for cinnamon beverage to 0.730 for karkade beverage. Clarity values indicated the good appearance of the different beverages. The volume of CO2 ranged between 3.32 to 3.71 which agreed with the standards of carbonated beverages. br 7. Mineral compositions showed that carbonated beverages made -#102;-#114;-#111;-#109; the different medicinal plants contained considerable levels of many valuable minerals particularly K, Ca, Mg, Mn and Na.The results indicated that K and Ca were the more available minerals in the samples with concentrations ranged between 141.4 to 321 mg/100g for K and 72 to 305.5 for Cal. Data indicated beverages contained also high levels of Mn, Mg, and Na in addition of Fe and Zn. br 8. The results revealed that many phenolic compounds were available in variable concentrations in all the carbonated beverages made -#102;-#114;-#111;-#109; the different medicinal plants under investigation. Catechein was found to be the most available phenolic compound in all the beverages with concentrations of 525, 414, 314 and 815 mg / 100 ml, respectively in anise, cinnamon, fennel and karkade. Salicylic acid also was found in anise, cinnamon, fennel and karkade beverages with concentrations as high as 361, 248, 304 and 51 mg / 100 ml, respectively. The concentrations of p. hydroxyl benzoic acid in anise, cinnamon, fennel and karkade beverages were 124, 68, 28 and 54 mg / 100 ml, respectively. Caffeine also was found in an observed concentration particularly in anise (62 mg / 100 ml) and cinnamon (45 mg / 100 ml) beverages. In addition to these main compounds several phenolic compounds included chlorogenic, caffeic, syringic, vanillic, ferulic and cinnamic were found in the carbonated beverages made -#102;-#114;-#111;-#109; the medicinal plants. br 9. Determinations of organic acids revealed that karkade and anise beverages contents of the individual organic acids were much higher than other beverages. Citric acid contents of canise, cinnamon, fennel and karkade beverages were 0.789, 0.127, 0.195 and 0.228 mg / 100 ml, respectively. The results showed that anise, cinnamon, fennel and karkade beverages contained fumaric acid with levels of 0.780, 0.077, 0.096 and 0.696 mg / 100 ml, respectively. Karkade beverage content of tartaric acid was as high as 0.753 mg / 100 ml, while anise, fennel and cinnamon beverages contents were 0.338, 0.069 and 0.016 mg / 100ml, respectively. Malic acid was found in karkade beverage with level as high as 1.582 mg / 100 ml followed by anise beverage which contained 0.612 mg / 100 ml. Oxalic and lactic acids were found in minor levels in the carbonated beverages made -#102;-#114;-#111;-#109; the medicinal plants under investigation. br 10. The results of the storage studies revealed that at the end of storage period of 90 days at room temperature Brix values of anise, cinnamon, fennel and karkade carbonated soft drinks increased by 0.37, 0.43, 0.46 and 0.85 °Brix and no changes occurred during storage at low temperature. br 11. Determinations of total acidity indicated that at the end of 90 days storage at room temperature total acidity contents of anise, cinnamon and karkade beverages decreased by about 12 - 15% while storage at low temperature resulted in decreasing acidity by about 1.8 – 9.4%. pH values of anise, cinnamon, fennel and karkade samples changed -#102;-#114;-#111;-#109; 3.13, 3.01, 3.04 and 3.08 at zero time storage, to 3.28, 3.36, 3.05 and 3.15 after 90 days storage at room temperature, respectively. br 12. Determination of color during storage revealed a gradual increase in absorbance values of anise, cinnamon and fennel beverages stored at room temperature while absorbance value of karkade beverage decreased. The deteriorative effect of temperature was found to be more pronounced as the end of storage period. Storage at low temperature was effective to maintain the natural colors in carbonated soft drinks made -#102;-#114;-#111;-#109; the medicinal plants without changes or alteration. br 13. Measuring the volume of CO2 in the beverages during storage indicated a gradual decrease in gas volumes during storage of carbonated soft drinks at room temperature while samples stored at low temperature retained their contents of CO2 gas. After 60–90 days storage at room temperature, the samples lost about 12–15 % of their initial contents of CO2 gas. br 14. The results of determination of phenolic compounds showed no definitive pattern regarding the changes observed in the individual phenolic compounds during storage. The results indicated that during storage at room temperature the concentrations of catchein, p. hydroxyl benzoic acid and chlorogenic increased, while salicylic, caffeic and syringic acids decreased. The results showed no changes in the phenolic compounds in beverages during storage at low temperature. br 15. Microbiological examinations of the samples during storage indicated the stability of carbonated beverages made -#102;-#114;-#111;-#109; the medicinal plants against microbial spoilage. br 16. Sensory evaluation data at the end of storage period indicated some changes in the quality attributes of beverages stored at room temperature while no observed changes could be found in the samples stored at low temperature.