الفهرس 
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Abstract
Nowadays, with awareness of the elementary nutrients required for human growth, increasing attention is being paid to the health and medical functions of food. There are newly emerging consumer demands of foods with enhanced nutritional values, enriched with health-promoting constituents and health and medical functions of foods such as their anti-oxidant, anti-carcinogenic, and other diseases properties.
from this perspective, this review summarizes the biological characteristics, chemical constituents and oil will be emphasized with respect to their functional role in promoting health properties as well as, incorporation of essential oil of E. sativa as ingredient in food formulations and new product development to inspire investigations on the use of E. sativa oil as a functional food as well as, it’s role of preservation and extending the shelf life of foods.
The main conducted steps during the study:
1- Chemical composition of E. sativa plant, moisture content, crude protein content, crude fat content, crude ash content and crude fiber content was determined.
2- The nutritional value of E. sativa oil was determined by chemical assay to the percentage of moisture, carbohydrates, minerals, vitamins and fatty acids.
3- The quality of E.sativa oil was chemically analyzed by evaluating their physic-chemical properties: acid value, peroxide, iodine and saponification value.
4- Estimation of total phenolic content, total flavonoids content and Profile of polyphenolic compounds.
5- Evaluation the in vitro biological activities: antioxidant, antimicrobial, antitumor, anti-inflammatory and anti-enzyme associated with Alzheimer’s disease.
6- Incorporation of E. sativa oil as ingredient in food formulations and new function food development.
7- Preparing white and dark chocolate sauce with different concentration of E. sativa oil.
8- Conducting a sensory evaluation of products fortified products.
9- Carrying out microbial analysis of fortified products.
The results of the present study can be summarized in the following points:
1- The results showed that the investigated E. sativa plant was characterized by the following percentages, the content of moisture was 6.54 %, protein 29.0 %, fats 1.89 %, fibers 3.73 %, ash 15.9 %, carbohydrate 42.94%.
2- Essential oil of E. sativa has a high nutritional value as shown by the following
• Moisture content for E. sativa oil was found to be 0.63%, total carbohydrate (2.50%).
• The results of the study proved that the E. sativa oil is especially rich in elements nutrients, Mg (6.85), Zn (5.28), Cd (0.87), As (2.21), Cu (7.48), Al (0.10), Fe (4.14), K (16.75), Na (5,10), Ni (0.00), Se (4.65), Cr (1.83), Co (0.01), Mn (0.26), Ca (0.2418) and P (1.758) mg/mL.
• No Water- or fat-soluble vitamins were identified in the E. sativa oil.
• Overall 22 fatty acids were identified by GC-MS, the major constituent was oleic acid (18.57%) and linoleic acid (8.51%).
3- The quality of oil was analyzed by evaluating their physic-chemical properties, peroxide value of E. sativa oils was found to be 0.003 mg/g, acid value of E. sativa oil 2.67 KOH mg/g, iodine value of E. sativa oil 133.63 mg/100g and saponification value of E. sativa oil 78.2 mg KOH/g oil. These values indicate that E.sativa oil has higher quality, longer shelf life, resistance to autoxidation (prevent rancid) and suitable for use in food applications (edible).
4- The current study showed that the oil contains natural antioxidants, total phenolic content was found to be 0.96 mg/mL and total flavonoids content was found to be 22.7mg/mL. HPLC analysis indicate the presence of 12 active polyphenol compounds in E. sativa oil the major compound was catechol followed by Hydroxy benzoic acid, Chlorogenic, Rutin, Quinol and Gallic acid.
5- E. sativa oil (different concentration) was evaluated for its in vitro antioxidant activity and it was effective as antioxidant the inhibition values were concentration dependent, the highest concentration (10 mg/mL) of E. sativa cased 78.90% free radical scavenging by DPPH inhibition and 44.03% by ABTS inhibition. These percentages decreased by lower concentrations till reaching 11.84% free radical scavenging by DPPH inhibition and 11.77% by ABTS inhibition.
6- The antimicrobial activities of E. sativa were carried out and the results shown as follows:
• Essential oil of E. sativa did not have any antifungal activity on tested fungus by using disc diffusion method and agar well diffusion method.
• Tested oil did not have any antibacterial activity against tested gram-positive bacteria and gram-negative bacteria using disc diffusion method.
• Using agar well diffusion method. the data for the inhibition zones (mm) of various micro-organisms indicated that E. sativa oil have high antibacterial activity against most gram-negative bacteria (E.coli, N.gonorrhoeae and S.typhimrium).
• The inhibition zone values of E. sativa oil were E.coli (21.33), N.gonorrhoeae (20.33) and S.typhimrium (21.33). Essential oils of E. sativa have moderate antibacterial activity against all gram-positive bacteria compared to standard. The inhibition zone values of oil were B.subtilis (11.67), (B.cereus16), E.faecalis (11.67) and S.aureus (14.67).
• Lowest minimum inhibitory concentration value of the E. sativa oil was 160µg/mL that showed no growth of the tested bacterium was against gram-negative bacteria S.typhimrium followed by E.coli (240µg/mL). Highest minimum inhibitory concentration value of the oil was 640µg/ml against gram-positive bacteria B.cereus and S.aureus.
7- The cytotoxic and antitumor activities of tested E.sativa oil against tested HCK, HepG2 and MCF7 cell lines was investigated by counting the percentages of cells viability and morphological assessment, the results were as follows:
• The E.sativa oil showed concentration-dependent inhibition of cell growth and death of human normal and cancer cell lines studied. The percentages of cells viability decreased by higher concentrations. Cells viability of the highest concentration (100 µg/mL) of E. sativa was 23.04%, 40.96% and 42.02%. These percentages increased by lower concentrations till reaching 67.00%, 73.85% and 73.01% of HCK, HepG2 and MCF7, respectively.
• Morphological assessment of E. sativa oil concentrations as identified by electron microscopy was observed in HCK, HepG2, and MCF7 cells. Before treatment, tested cells were high proliferative and colony-forming potential, adherent, spread on the surface of the medium through pre-cellular attachment factor and extend to the normal morphology (structure, shape, and size), the cells growth of the control group was in good condition, the cell adherence was firm, and the cell masses were tightly connected and evenly grew. After treatment, Alterations in cell structure, shape, and size were observed in a concentration-dependent manner. higher concentrations reduced the survival rate of cancer cells by losing their normal morphology and the capacity to attach to the surface. With the increase of oil concentration, the cell growth was obviously inhibited, stop the proliferation of cancerous cells, the cell density was obviously decreased, the adhesion became worse cells became round gradually, the suspended cells were gradually increased, a large number of cells shrinkage and cell breakage. When the concentration reached 100μg/mL, most cells became round and lost their original morphology. The morphological and cytotoxicity of E. sativa oil on normal cells (HCK) showed a negative effect with higher concentration.
8- The anti-inflammatory activity of E.sativa oil through inhibition LPS-induced NO production in macrophages RAW264.7 was investigated and E. sativa oil showed weak effect in inhibition of LPS-induced NO production in RAW264.7 macrophages at concentrations of 25, 50, 100 and 150µg/mL with no effect at 12.5 and 6.25µg/mL. Inhibition values were concentration dependent, the highest concentration (150ug/mL) of E. sativa cased 17.51 % inhibition of LPS-induced NO production. This percentage decreased by lower concentrations.
9- We investigated the effect of E. sativa oil on the enzymes that related to reduce the synthesis of ACh. We suggest according to results of this study that E.sativa oil has a potent therapeutic benefits in the treatment of AD and other related dementias. The inhibition produced by E. sativa oil is dose dependent. Higher concentrations of E. sativa oil lead to an increase of enzymes inhibition. the highest concentration (1000 µg/mL) of E. sativa cased 58.89% AChE inhibition and 19.30% by BChE inhibition. These percentages decreased by lower concentrations (5μg/ml) till reaching 4.39% AChE inhibition and no effect of E. sativa on BChE inhibition.
10- E.sativa oil has been used in food applications as ingredient in white and dark Chocolate sauce formulations and carrying out sensory evaluation.
• General appearance scores, no significant differences were detected between control and fortified products and scores were 9.68, 9.24, 9.36, 9.68, 9.28, 9.28 for DC, DCEO/10, DCEO/15, WC, WCEO/10 and WCEO/15, respectively. No differences were observed in sensory parameters texture between control and fortified products that scores of texture were 9.60, 9.16, 9.40, 9.68, 9.24 and 9.32 for DC, DCEO/10, DCEO/15, WC, WCEO/10 and WCEO/15, respectively.
• Results of sensory evaluation showed that there is a slight difference between control and fortified products in sensory parameters; color, odor, teste and overall acceptability between fortified chocolate sauce products and control.
• The highest score in overall acceptability comparing to control (DC and WC) was DCEO/15 and WCEO/15, respectively
• Results of microbial analyzes of samples indicated that sample without E.sativa oil showed many microbial count while samples containing oil in a concentration-dependent manner significantly reduced the number of microbial count. So, our study suggests that the addition of E.sativa oil to foods can extend the shelf-life of products, due to their known antimicrobial and antioxidant properties.