الفهرس 
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Abstract
The present study was carried out in National Research Center for and Agricultural Research Center Giza, Egypt to investigate the Effect of Sambucus nigra on Induced diabetic rats. Dried powder leaves and flowers from S. nigra was purchased from spice dealer (Haraz).Male albino rats Sprague Dawley strain (35 animals) weighing 140-160g provided from Animal house - Food Technology Research Institute (Animal house), Agriculture Research Center, Giza Governorate, Egypt. Diabetes was induced by injection with (150 mg/kg BW) of alloxan. The diabetic group was divided into five subgroups (7rats each),all group fed 5 weeks:
-The first (7 rats) fed on basal diet (Positive control)
- The second (7 rats) fed on basal diet + 1% Powder S. nigra
- The third (7rats) fed on basal diet + 1.5% Powder S. nigra
-The forth (7rats) fed on basal diet + 1% S. nigra extract orally (1ml / day)
- The fifth fed on basal diet + 1.5% S. nigra extract orally (1ml / day)
This study was conducted to:
-Determine chemical composition of crude S. nigra (protein, fat, carbohydrate, ash, moisture and fiber) and some minerals contents (Zn, Mn, Fe, Ca and Mg)
- Determine Antioxidants content of crude S. nigra Ascorbic acid, phenols, total flavonoids, tannins, Saponins, carotenoids, B-carotene , lycopene, polyphenols and flavonoids
- Determination of blood glucose, total blood lipids, total blood cholesterol, LDL-cholesterol, triglycerides and serum transaminases in animals .
-Effect of S. nigra ethanol using extract as anti-cancer on liver, breast and uterus.
-Supplementing toast and mayonnaise with 1% and 1.5% (powder and extract).
The results showed that:
- The S. nigra rich in protein (25.40%). Also the oil 9.10%and fiber 17.23%, also mineral contents in dried S. nigra has high content in Ca (533mg/100g) and Fe (154mg/ 100g). S. nigra has great as it contain total phenols (913.8 mg/100g), carotenoids (37.5mg/100g), flavonoids (117.6mg /100g).
- Results showed decrease significant in serum glucose level on rats fed on powder S. nigra and its extracts ranged from (34.99 and 37.73%) as compared to control (14.68%), Generally Powder S. nigra and its extracts decrease significantly total lipids were ranged from (19.67 to 41.94%)
- Results viewed that significantly decrease in GOT & GPT levels compared with control. The best diet when rats fed on 1.5% powder S. nigra then rats fed on 1.5% extracts compared with control in GOT level. In the same trend, GPT level was significant decrease in rats fed on 1.5% than 1% either Powder or extract S. nigra.
-The half maximal inhibitory concentration (IC50) on uteruscell line(HELA) cells when the concentration was 27.8 µg/ml. While, the effect of concentration on liver cell line(HEPG2) cells was 24 µg/ml . On the same trend, breastcell line (MCF7) affected to 25 µg/ml. Generally, the inhibition on different cancer cells increase gradient by increasing extract concentration .These effect may be the phenol and flavonoids S. nigra contents.
-Physical properties of baking toast supplemented with different levels of S. nigra (powder and extract). The results for physical properties of baking toast showed that after baking the percent of weight relative to control increased upon powder1% and powder1.5% (101g and 101g, respectively) as compare to control. On other hand, the percent of volume relative (cm3)compared to control of toast which was fortified with S. nigra the toast contained extract 1% and 1,5% increased as compared to the control (109 and 105 cm3,respectively) .
- Evaluation of supplemented toast color using Hunter colorimeter the lightness values for (L) S. nigra at different levels powder 1.5% or extract 1% were increased than those of the control. The redness (A) value for prepared toast with levels of S. nigra was decreased than those of control. Yellowness (b) toast using different levels of S. nigra were decreased than those of yellowness of control.
-Sensory evaluation for toast which was prepared with different levels of S. nigra powder and extract (1-1.5%). toast was extract 1% showed the best in appearance in sensory evaluation as compared to control, while toast contained powder 1% was highest interior& exterior color, odor and softness as compared other supplementation.
-Evaluation of supplemented mayonnaise color using Hunter colorimeter, the lightness values for (L) S. nigra at different levels powder 1 % and 1.5% & extract 1 % and 1.5% were increase than those of the redness(A) value for prepared mayonnaise with levels of S. nigra was decreased than those of control except Powder 1% increased than control. Values of yellowness (b) mayonnaise using different levels of S. nigra was increased than those of yellowness of control.
-Results of pH values of mayonnaise, S. nigra at (powder 1%, powder 1.5%, extract 1% and extract 1,5%) were found to effective storage of room temperature on pH values their storage period from one day (fresh) to 90 days decreased as compared to control .
-The Effect of storage on the peroxide value (PV) and Thiobarbituric acid (TBA) of mayonnaise the effect of S. nigra powder and extract on the shelf life of mayonnaise. It could be observed that oxidation of mayonnaise which leading to the development of rancidity was delayed by addition of S. nigra powder 1 % and 1.5% or extract 1 % and 1.5%.
-Sensory evaluation scores of mayonnaise supplemented products with S. nigra was significant difference between organoleptic properties mayonnaise which supplement with S. nigra extract 1.5% is the best in odor, appearance, color, softness, taste and overall acceptability.