˘ˇ - ssfn.org.sassfn.org.sa/wp-content/uploads/2016/06/volume1-No2.pdf · ˘ ˇ ˘ J. Saudi Soc....

105

Transcript of ˘ˇ - ssfn.org.sassfn.org.sa/wp-content/uploads/2016/06/volume1-No2.pdf · ˘ ˇ ˘ J. Saudi Soc....

����� ����� � ����� ������ ���� � ������ ����

���� ��� ������� �� � ����� ����.���� ����� ����� � � � ! ���"#$��%�& '&� (� )*+�, )��� .-�� ./ ����� 0�� 1�23���4)*5� 6 ��� .���)*78*� )+ 9%� :����� ��!."��+ ����� ���� ��;�/�< � =>*� )� ?*@�� &� )?/�.�� A<B*�� �+ CD/ �

E�FG� )B*��/ ����� HI*+ J��.���� �������

��)>$&� + )J�K+ =*� )/�<��� ���!& A<IK& L�� �+ ����� M 9� N�9+ O3& =*�&)A4 ( ����R>�� S?��>! 02& T U�& V$& =*�

'&� (�& '��,G�& ;�8?��! ;WK*K<+ .'&� (� M 9!& 3�R��& ��U�*��& X%� 6 �Y3�Z[ �\�+� � ] #+ )*9<K+ ����� =*�.

���& U 6 HI*+ ����� 3 R<� �^^ _`�! )8*\ �>���� a >Y bc�<d�� SY�& V<9��e&.

-�fY )K?c3 ��&�d� g] )/�<��� Kd! :����>+& ����� O�e T)+ 9%� T#$��%�& )���d%� Tbc�<d��.

� ��!� 3���i46 #$��%� ��d�� )d�& j�k%� S��/ X%� )A��� LF�� (0!�!&

;��?!�! #$��%� )8c�� ;�� l� ;�9�e ;���d�& j�k%� S�� T >U���� j�k8*� �9�e j�k%� S�� #$�+ L\ L8�� �?m&)A��k%� &� (��>d�� )d�& ���>d�&

����� T)�3& �� S�� n����� �Z?J 3��d%� ����R�� M��3�& *5� S�3&."�#�)����� � %�� & '((

o� ��8p Tf*� q 8p T),�/ f*� q��U�J Tf���� .)�rrr(.stD! A<>�� 3�7,� '�Rp& 3�u ����& ���e�K�� =*� �8d�� ��8vd+ w./

��+���& .)*x ��.� y*%� ).+�$))?��3 �� M�*.��(T��)�:(�"z��{r.j�k%� S�� �\|� 0<��� )��U 6& )3�}� &�(���>d�& ��>d�� )d>�&

��d�� ���+& �,�d�� S��& ~�<��� .S>�� >./ ����d� �\|?J Lc����� �+�)����*� )��%� )Z(� �\� #+ j�k%� ������ � �& )������ ��3�!&.

*��+� "�#�),��-�(�KU M�R� T)���� .)�rrz(.�� )�|B! ��?������K .y>*%� ).+�$

��.� T������ T/�.�� )�*8%�T)���.K�� )? � � ��R����."�#� )*��. & ,�/� 012�–� �3 (

T���d?*, �.�.)�rz�(.��<4 6 _89�� ��+� I<��& :)?d9!& ��?8?\_89�� )���]Y. Pomeranz(.T~�>��� f?c�>?8?�� )?���+G�)?.8(

'�/ g�� T�!�K?d+ T)?���+G� � �<%� ������� .����R�� S�3)���(."�#� )*��. & ,�/� 012�(

TSZ�3 �� ��� j��� .)�rr�(.)��o '�x 6 ���+&s��� M� I<�� 6 ~���� :�Z><�J��+ O�e& )& I%� ���%�& ~���� ��J�) .A��k>%� .(

��.� y*%� ).+�$ T������ T����R>�� S>�3 T)���.K�� )?/�.�� )�*8%��{r��z".

*��+� "�#�)�4��( ?.� C1�J T0��q o� T��8.�� S?Y��/4)����<+(.)�rrz(.S>v

f��K�� C��� ��?*8�& )j?�D! K. Melvyn ( ��.>� y>*%� ).+�$ T������ T)���.K�� )?/�.�� )�*8%� .� �����R��.

���5�� "�#� �.�� �� Tj?�*�� �� � .����.T�8d�� ����\ =*� ���%� �?��<�� stD!

s��.+ w./& )�?/|�� ���� C *��� ��$ �� 6 M �� .Ts<K>$�+ )��>�3��.� y*%� ).+�$ )�rr�(.�r�)���.

���6��� ��%�1�78� ;�9�e ���3& ��& �W5� ��&�d� �R<� �?8*.�� ���3& *� )?%�.�� )8c�9*)

The World list of Scientific periodicals . M I<K>>! ;�?�&� )dd9%� ��3�R<F�� ;� / �� )/�<\ �+ TM TS>+ TS� L�+ )*+�\ ��8*�

S� TS\�TS7\ TS7*+ TL+ T%��... �3&�>` #>+ ��>�!4 M�>v �� U��� f%�.�� )SI(.

%1��� "�+9:�� "����� 6 jR�� )U�K% )���d+ ��U�*��& ��+�����& '&� (� ���! �� 02

L?>���<�� )�`�& '��,G�& 3�R�� ���! �� =*� )*5� )��� .0><��& L\ j*F S>�3& �>��*� �R<� ���d� ������ S*9��/ �3�� &� L�,

LK*K%� L����.

���;<�� ������� b+��*� �9�e )������ S<!IBM-MS Word, latest version ��

�� �d�Simplified Arabic S7U& �d/ �?c��� ���d.���{6 ��>�� S7U& )��R�� jR<d+��y��& f,����& Hd*� C��� ��4 ����� ��\

&� T)?/�.�� )B*��/Times New Roman ��4 )>B*��/ �>���� ��>\ �� S7U ���� �� =*� )� ?*@�d/ �?c��� ���d.�� ����>�� )Bold ( 6

�� S7U& T)��R�� jR<d+d�f,����& Hd*� ���C��� .

�=5��!� S��/ )*5� i4 �W���%� #?� L��!:

����<�� �?c3 )���.K�� )?.8(� )*x�|B*�)�|B<��& �

)>>��3 ��& )�|�G� M�*� )?*\ T��.� y*%� ).+�$ �.~��{^ ������ ���"� )���.K�� )?/�.�� )�*8%�

j!�Y�{zrz-� �r{{+�\�J�{zrz-- �r{{+�&�<��� ��/ :[email protected]

�������� ����� ���� ��� �� ���� ���� ����� ��� ���� �������� ����� ���� ��� �� ���� �� ������� � ����� � ���

�������� ����� ���� ��� �� ���� ���� ����� ����

�.�.������ �!�" �!� ���� �! #$��

�.�.%����� $�$ �� �!� �! ��� ���&�

�.�.��� ���� '�(! ���&�

�.�.)*��� ���� �! �+�� ���&�

�.���&� �,��� ��!� ������ �!�

�.���&� �!���! -��� �! �����

������ ���

�� ���� �� ��� ������� ������� ���� ������� �� ��� ��� ����–��� ����� �����

�.�. !"# $����� %%!&% ������� ��'���� �������

�������� ��� ��� �� �� ������� ������ ����

�����)�(����)�(�����

����� ���� ������ ��� ��� ���� �� ������ ����� ��� �� ���������� ���� ���

������� ��� ���� �� ��� ���� ��� ���! "���# $��� %&'(� ")���'��* ���� +,��............................................ �

���� �� �� !�"��#�� !����$�� �� ������ ��%��� &' �(�)*�� !� �"�� "� ��+� ����� ���* .�/ ................................................................................................ -�

"�� ������ �� ��.���� � �"��� �� ��"� /����� /�0��1 �(�)*�� $����� !� �� �"��� ���"�� :������� ���� ���� ����

�0�/,� 1��' ����� ........................................................................................... 34

���02 ����3,�"�$�� !��5�� "� &' �67��� 8���� !�#� � ������� ���"��� ��+�

�67��� �� 9�' "� :�5��� ;���� ;�' <���� "�� �(������ 4��( %��� 56( ���* "7�8�� ��0���� ���� "�&��� ���* 1��0 ���� "9��� ���� ��: ����........ �

����� !���+��� ���� !��6�= &' >��������� ��������� >��%��� � ��� ���)?����� ��)�#��

���; .�/� ��! ����� "1��� ���� "%��� �����< 1�/�����............................................. �@

�������� ����� � ����������� ������ �� ��������������� ��������� ����

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

١

��������������� ��������� ������������ ����� � � �� ���������� ������������� ����� ���� �� ��� ��

� ���� ��� � � !" �� ���# ��$ � � %� &'��( )��$ *� + ���� ��� ���� ,����� ����� ���� ���� ,������ ����� ���� ���

�.��� ! "��� ##�$# [email protected]

��,#� :� ��% ���&� ���� '�( )* �� ����+Lactobacillus acidophilus DSM 20079 �L. acidophilus DSM

20242�Bifidobacterium breve DSM 20213 �Bifid. longum DSM 20219 �Bifid. bifidum DSM 20456 ),* ��-�� )��*����� ���+ . / 0�1� 2�3�� ����4 )%� (CO2),��,3� 2��,-� 5��* 67-)�º�(;�,�

� �<=>� �?���4 .4 2� 0< � )��*����4 ���+ @�%=� �� ��� '�( )* 5�� 4 )� 57���� 61* �,����A���� �� )� ������3 B�%� ����+� ��% C�+ 2�.

��.D� 5��<�CO2)%� ����A E� F�� (pH) ��-��� G��- H��3 ��+3 I),* �,��� 2�� 2�� �*�1J �%� K�� L�<�<G /����#,#6�/�4 6�#,$6�/2� ���+ 6�CO22,� "<-%� � C�+ pH $5,%��� N�� )* ;����� �1��+!,>>O!,>?P.

5Q7� 5%��L. acidophilus B�%4 2� L��&�� �.�4 ������3���<3�-� 67- ��3� 2�)?F,�� ���4 �º�.5�% ��� L. acidophilus DSM 20079 �,A 0�1� 57���� )* 2��-� ;��* 67- Bifid. breve DSM

20213 . )�7� ��� �.���� 2�� ��� L. acidophilus �,A 0�1,� 57���� )* 6�4 Bifid. longum DSM

20219R 2���%�3 �%��&� 2� 2��-��<3 ������3� .2� ��+ 5��&3�� 5%��breve DSM 20213 Bifid. �bifidum DSM 20456 57��,�� ),* 61,*4

�A 0�1�L. acidophilus DSM 20079 �A 0�1� 57�����3 �%��&� L. acidophilus DSM 20242 5� �� Bifid. longum DSM 20219R 2���%�3 �%��&� 5��&3�� F��4 -2� 2��������3���<3I�(��� �.���� 6S C�+

2� �.�4 2��-� ;��* ���A% F�+ )?F�� ���4 �º�(�A 0�1� ������ )* #,#6�/2� ���+ 6�CO2.��� �.���� ���%�DSM 20213 Bifid. breve TK��3 �*�1J �%� 2��-� 2� C�. ��� 2� CO2.

<��� )%����3 6�+� 2�� �A 0�1� 57���� )* F��� 2��� 57���� @�� )* L��Bifid. longum

DSM 20219 .2� ��+ 5��&3�� 51<-%Bifid. longum DSM 20219 �L. acidophilus DSM 20079 L�1�<-% L���%��(P≤0.05) �A%� ��+ 5��&3�� 5%��� ��< � ��3 U#,��U#,!������ F�� P.

������� �� .� ��:��% ,����+ ,E���3���Q ,������3���<3 ,)��*����� ���+ ,2�3�� ����4 )%�..

� ���� ��� � � !" �� ���# ��$ � � %� &'��( )��$ *� + ٢

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

�/ ��

��-�� ���+ 5� �%� ��A���;Q� �AV��+F�5����� ;����� ��+= �(�V�<�(Wood Brian, 1992),�GG-��%���� #??>�)��� N���� F�� W 6�-�7��3����E�

��3���<3����-�� ���+ 5� �%� FJ ���;(Kneifel and Pacher, 1993) IC�+ 2� G��- ��-���23� "�+ ������3 B�%4 "�3Lactic Acid Bacteria �=�- 2� B�%4 Lactobacilli

�Bifidobacteria /��� X�G� �� 6�� 5�%���� ����+ Probiotics .5�%����� �+ ��� 5��.D�;��<��A�7A�� �&� 2��%W F�� ����7 �1( 2��+� 6�Y� (Kim and Gilliland, 1983)

)* 6������ 5������ )* ��+�� 6=���(Anderson and Gilliland, 1999; de Rodas et

al., 1996; Gilliland et al., 1985) 2�G��� ��1� ��.D�� (Goldin and Grobach, 1984; Kato

et al., 1994),�� )* )��%� ��A ��<+� 67- 2� ����� N��� @%�� (Perdigon et al.,

1995).�(��%� �A����+� ���G� )+= ��.D� 5� 5Q7� ����- �3���,�A����+ ����

@%=� Z�%� )* �(���� ��3� 2��-� 67-,� � )� 6��� 2� K��+� '�( )* �(�*���&��� (Gilliland et al., 2002) .J6��< ��-��7 E�V� [��<� 25�%���������+ ,�=�-

��3���<3�2� �.�4 �� � �( ��� #! ;������� �%��� ;�+�/6�)�� �/6�()*��A��� Z�%� .%.4� \��%W 67- ������3 2� ��� �( �*�� �����)� ��V�� 5����� F�� 2��-� K� ]�^�

;���� FJ ���A% )*I�� ��%W �<��� 24 ��� 5����Y� ��V���S+� �3��+ ��� 5�%��� �*�1J ���� ���+ 5� �%� FJ�+2�.+�3�3 6��+ [��� FJ����=�� 6.� I�&3�� 0�(� X�&+�

�.�� ���%A ��%&� ��-����3���<3 2� G��- �4 ��5� �%� )* N�-� ������3 B�%�� ��� ���+� /��< �V�=�� 23 � ]��3�� ;��-�� ;�Y&� "- ���+ 6.� I;��-��

)��*�����(Hughes and Hoover, 1991) .F�� ]��+� )��*����� ���+ X��� acidophilus L.�Bifidobacterium longum

�Bifid. breve �*�1_3 Z�%� ]� ;��3� ���42�(�'�&��� K��+� ;��= )* ���+ FJ �GY% F�� 2�-�� ��� 6����°��-�� ��� )V�A% Z�%� ]��+�� I�7A��Q 2�+ �;��� )* F��

$#!)� � �/6�(���+ 2� (Kosikowski and Mistery,1997) .

�������� ����� � ����������� ������ �� ��������������� ��������� ����

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٣

��.D� 6��&� � � ����� F�� ��A��� 6�=+ 2��1 H��3 F�� �1��+� 2� ��� )��*����� ���+ FJ 2�3�� ����4 )%�. �*�1J 2_* � I�GY% ��+ ��7- 2� ���G�

2� 6&� Q )%� ����( E4 �%� ��-��$�A 6��&� FJ ]�^� /%� �(��% ��<+� FJ ]�^� �� � ;����6��-Q oxidation reduction potential E�� ����=��� �%�` ����� �A%�� FJ �*�1J I

5� �%� )* 2<�� �V��- G�3.� FJ ]�^� 63 ;��-�� ���+ 5� �%� F�� ��3�� 5��.D� �A �A�% �A 0�1� ]��3�(Tamime and Deeth,1980).

2����� '�( 2� 0�A��. �*�1J ��.D� ���&� ��% F�� �S*�+� )* 2�3�� ����4 )%��3 ����+����� L. acidophilus�Bifidobacteria ;��* 67- ��-�� )��*����� ���+ )*

F�� ��3� 2��-��°����3 ����+ F�� �S*�+� N������L. acidophilus �Bifidobacteria )* X�+�����+ �1+� 0�1� )��*����4 ���+ 2� /Bifidobacteria 2�3�� ����4 )%�.�.

% 0�� 1� � ��� ��

������ �#�� �� ��� ��3 2� 2��7� ���� '�( )* ��-��4����23� "�+I��(L. acidophilus DSM

20079�L. acidophilus DSM 20242 B�%4 �.7.� 2� ��3���<3����I)(Bifidobacterium

breve DSM 20213�Bifid. longum DSM 20219 �Bifid. bifidum DSM 20456 .6�=+ �� F��'�( ��3 �2� ���(Deutshe Sammlung Von Milkroorganismer und Zellk ultturen GmbH,

Germany).����� �2������

3 5�� C7. ��-��Q 63� ������3 5�V��3 5GY%��-���V�3 �MRS (Difco

Laboratories, Detroit, Michigan, USA)��3 G�Y%� ����L. acidophilus I��3��-�� #P2�F�� 2�1+�� ��&�� �V�3 )* ]����3 [�&�>a°;�� �#U���� .B�%4 5GY%�

��3���<3��V�3 )* ���(MRS-THIO) 2� ;��3� )(�MRS�,3 ���� !,�PSodium

thioglycolate (Gilliland et al., 2002) F�� 5%1+� >a°;�� �#U)V�( Q 2��G�3 )* ���� BBL, Cookeysville, anaerobic system, BB38 (Oxoid, Hampshire, England) �A�* ��-��4

� ���� ��� � � !" �� ���# ��$ � � %� &'��( )��$ *� + ٤

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

0��S ��*�� �G�Y47��V�( Qanaero Gen TM, atmosphere generation system (Oxoid

Lts., Wed Road, Basingstoke, Hampshire, England).������ �� � ��� ���/�

��3 6� )���& )3����� ��% F%+%� ���� )3����� ��% �����V�3 )* ;�+ F�� ���, L�&3G G�Y%�� 2� �&��G`2��-(Lin et al., 1989).

"���� ������ ����� ���+ ��A � ��]�&3 ��- )*��� ���� ����3 ;���3 6��� ����� ��–���� ���

����� ������O"��� 3 ;�Y�3� '��* �� C�+ I���A ��-�� ��< (Milchzentrifuge,

LABSCO, Germany) �.�%� ��- ��< ���+ 2-�?$º��� ;�� ��FJ ��3 �. >U°��.�� S<+F �� '�( �;�� �5���� ,� �. -���+3 N�-4 '�� 2?!O?$°;�� ���� 0=%���3�JF>U°�2�%�3�� �&��G, �&3G (Robinsen, 1981).

.� �0 �� ���� � 5�%=�F��*����Q ���+ 2� 2(Robinsen, 1981)I�3 F����-��L.

acidophlius DSM 20079 �%�.��3���-��L. acidophlius DSM 20242I���� � 6� 5����)*#!U%�%� ���� #!!�&�� 6� �6<& ��+� ��� 5�� I�0�146�> %�%� �6� 2�

��� ����3���<3 2� B�% E<% ����-� ���;���� �5GY% 24 ��3��3���<3 B�%4��V�3 )* ���(MRS-THIO) �*�1W �3�% 5%���#PIF�� 5%1+ �.>a°Q 2��G�3 )* �)V�( )��

0��S ��*�� �G�Y4 �A�* ��-��47V�(2��G�3 � 6����� ��.��0�&�J �%� 2�1+� 6�=�JF��� )%� ����A E� $,�!O$,�$3 ��� ]� ���-��pH meter 240 (Corning) , �&3G (APHA, 1992)�2� ���-� 5�� 2��#!JF#���� �,�.6� ���&� �� > %�%� �

������3���<3 B�% E<% F�� ����+�J.7. F�4���� ��� 6� N�+� #�%�%� I� ��& �� 6�%�. / 0�1�)4%�.� 2�3�� ����)/ 0�14 #,#2�CO2�*�1� �� + ����J2� � + F

/ 0�14 C�.� ���+#,$2�CO2, �&3G ���+ 2� � + FJ �*�1� �� + ���� (Karagül-Yüceer et al., 1999) .�3�� ����4 )%�. ��-��4 C�+ /��� 6�=+ �� ��V�� � �� 2

�3� ���Y 2� ;���+� ����%= 5���� 5���� �Y�( d–"��� ,��3������* ��-��(CO2

REG. Uniweld U.S.A) E��& �=-� X*��CO2��� �%�G�4 �S%� 2� ;�+� ��%�. )*

�������� ����� � ����������� ������ �� ��������������� ��������� ����

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٥

eY��3 )A�%� G3� ��+� ��3%4 �3��(Membranfilter 0.45цm Scheicher and

Schüll.Germany) ��&�� 2��1 CO26-�J���+ FI�6-� FJ /�&�� �=�� 5��-�����+.� + ���+3 CO2X*��� %&+ ;�+� ��%�. 67- 5 �� + �2� �3��G CO2FJ

�%� ��3� 2�� ]� ���+�º2�3�� 2��1 �CO2)*�&3G ��� � �� '�( �%� ���+ ��A 3 �&+�� 6�� �A piercing device (Model D.T. Number 6001; Zahm and Nagel Co.,

Buffalo, NY),�3�W ��-��� � C�+CO2<��4� G�1)��3� ���+ 6-� FJ 2&+�3 �%� �º�.0�14##!2� 6� CO2FJ #!!�%� ��3� ���+ 2� 6� �º����� F�� 6�=+� �

,3 ��&�#,#��� 2� �� + CO2���+ 2� � + FJ 0�1� .F�� 5�%�� @�� 5%�-�°��%�� 5��<� �� �<=>� �?�4,���\�-��4 5�%�%� C7. ��� 6� 2� ;��* 6� )*

�� ���3����� � ��V���� 5�=�+< �A��� ]� 4�.3� .�����#�4�� ����

������ )%� ����A E� 5�����% ���V� �3;����� �1��+�Titratable Acidity (TA) 23 "��+� �&3G �&��G(AOAC,1995)�� ���&�%����3 6�+� �)Protein hydrolysis �&3G� f��Y �&��G`2��-(Church et al., 1983).

3�.�����#�&��������� �� 3 5�%��� )3����� N��+� ������ �&��G ��-��X�3Gg )���& (Dave and Shah,

1996),�3�%�3 ��4 ,��3����L. acidophilus �&*��-��5V�3 �Rogosa agar � "��+ �A 0�1) �. 6- (The Oxoide Manual, 1998) �%� 5%1+�>a°;�� �U5����+ )* ����

2�3�� ����4 )%�. ��� F�� ����+� ������73(Gilliland et al., 2002).��3���<3 ��� �������� �V�3 ��-���3MRS-NNLP agar 2� ;��3� )( )� agar MRS (De Man Rogosa Sharpe,

Oxoide),3 ����� Nalidixic acid (15 mg) �Lithium chloride (3gm) �Neomycine

sulphate (100mg) �Paromomycin (200 mg) �&3G �&��G Dave and Shah (1996),5%1+�V�(Q 2��G�3 )* )F��>a°;��� ��U���� .

� ���� ��� � � !" �� ���# ��$ � � %� &'��( )��$ *� + ٦

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

�� ������ 5��+�����������& �� � ��%=�@���+�)��*����0< � 5%�� )� �&3�� 57���� 61*4 2� 4����+ ��7-��A�* ��3� 2��-� ;��* 6�G 6� 6� ��+ ���- 2���� 2� �.�4)?���4 (�F(

�A�* ��-��4 )� ������Bifid. longum ,3 @%=� )��*����� ���+ )*L. acidophilus

DSM 20079 2�3�� ����4 )%�. / 0�1�� )#,#� 6� 6� 6���+ 2� (I���-��5�&��G 3 ��< ����A ��-�� Virtis freezemobile 12SL (The virtis company, Gardiner, N.Y.

12525)��3 ���4 5���� ��+ ��� 2� �L. acidophilus ��3���<3�����.

�4�+�6� %������ ���� '�( )* ��-��4 ������ ��� � �×>×>��� 5���G& ���=� )* �C�+ ��Y��

5���G& �( 2�� 24 .2��3� 6��+� �&��G3 �<��-� 5��3�-Q 2� 5�%��3 6��+� ���W )V�=+(Analysis of Variance “ANOVA”) E�� ��S% ��-���3(SAS, 1997).

2(�� ��� 74�����

83�� :5 �9� � ��$ �������������� :���� ����� ��0�� ���������������� �������� � e1�� 6�)#(�A E� "�<-% ��� �<��-� 57���� )* )%� ���)� �<=#,#

�#,$6�/6�CO2(2� �*�1� 5����� 24 C�+CO2� ���3 ���� 2�� � ���� '�( )* ��%� 24 @�G��� ]� N�� )* �3� � ���A% F�+ /���� 5�S� )%� ����A E� F�� �.^� )�

�(��% 6.�� )%� ����A E� 24 �J ������3���<3 /�* ,$OaE� �( )* "�<-%Q 6�+��� +F�$)%� ����A E� "<-% �J ��% @�G��� Q �A%�� 2�$(Scardovi, 1986)I24 �,��

�1��+ N�� )* 5�S ;�����!,>> O!,>? 2��-� ;��* K�A�% F�+ P)?���4 (.������3 ��+ 5��&3�� �%��&� �%�Bifidobacterium breve DSM 20213 (B1) �(��% �%�

2� 6� @�L3 �L10 L��V�=+J ���%�� ;��=3 �(��� �.���� ���%� e1�4 �+ F�� ������ 6� )p≤0.05 (�*�,1J ��� �4 �*�1J �%� K�� 2��-� 5��* 67-CO2��,� �.��,�� 6,=��

F�� 2��-� 2� ���4 ���� ��3 �A%� ��+ 5��&3���º��� �.���� 2� 6�4 FJ � �(��% �%�

�������� ����� � ����������� ������ �� ��������������� ��������� ����

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٧

%��&)<( E�,3 @%=� )��*����� ���+ )* ;����� �1��+� )%� ����AL. acidophilus DSM 20079(L3) )6�� �G� (@%=�� ,3L. acidophilus DSM 20242 (L10)))%�. �G� (0�1��

������3���<3 2� �<��-� B�%4 / �2� �<��-� ����� CO2)� �<=#,#�$,#6�/���+ 6� (7-2��-� 6��3�)?F�� ���4 �º�(.

�.���?Bifid. breve

� �0 �� )%� ����A E�(pH) P ;����� �1��+

L3B1/ 0 L10B1/ 0

A*5.26±0.019

A5.27±0.011 A 0.37±0.006

A0.38±0.010 L3B1/1.1

L10B1/ 1.1 A5.29±0.018

A5.29±0.009 A0.37±0.063

A0.38±0.006 L3B1/1.5

L10B1/ 1.5 A5.28±0.015

A5.29±0.005 A0.38±0.007

A0.39±0.003

�.�*�1J Bifid. longum

������ )%� ����A E�(pH) P ;����� �1��+

L3B2/0 L10B2/ 0

*A5.28±0.006

B5.25±0.002 B0.33±0.002

A0.36±0.004 L3B2/1.1

L10B2/ 1.1 A5.26±0.003

B5.23±0.003 B0.35±0.004

A0.36±0.004 L3B2/1.5

L10B2/ 1.5 A5.25±0.005

B5.21±0.003 B0.34±0.004

A0.37±0.055

\.�*�1J Bifid. bifidum �������� �� ������ ���(pH) �������� �� �����

L3B3/ 0 L10B3/ 0

A5.20±0.005*

A5.21±0.009

A0.37±0.008

A0.36±0.011 L3B3/1.1

L10B3/ 1.1

A5.19±0.003 A5.19±0.005

A0.38±0.008

A0.35±0.012 L3B3/1.5

L10B3/ 1.5

A5.20±0.003

A5.19±0.006

A0.38±0.007

A0.36±.011

*5�G���� ±]����� 0�+%Q )n = 12 (I����� %W 0��+;��3��<��-� ��7� 07�- �%� ���%�� X��< F�� 6�� 7,��3����E�*����42��G� 6� E������ ���)P≤ 0.05.(

*� �<=#,#�#,$�*�1J� �*�1J ��� )%�� #,#�#,$2� 6� CO2/���+ 2� 6� .

� ���� ��� � � !" �� ���# ��$ � � %� &'��( )��$ *� + ٨

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

@�L3 ��� �.���� 2� 6�4 FJ 6=� 2�+ )* $@� �(��% �%� L10)6�Y#.(24 2� ����3�B2 �B3���� �.���� 24 QJ F+%� E<% 5��B3� � "<-%� ��� �.���� 2 �%� K��

@� �(��%L3 �4 L10 �*�1J ��� �4 �*�1J �%� �S% "�3� CO2)6�,Y#.(2,� ����,3� 2,�� �, /%4 QJ �+ F�� ������ 6� 2��-� 5��* 67- ������3���<3 B�%4 �.���� ���%�

7. 57���� 2�3 ���� �.���� )* ��V�=+J ���%�� X��* ��%( �.)6�Y#.(8����� :������ ����� ��0���������������� :���� 5 �9� � ��$ ��������� ��������@��

6�Y e1��)�(���4 �.����L3 �L10 ������3��,�<3 B�%4 @� ��(��% �%� )B1 �B2 �B3 ( �*�1J ��� �4 �*�1J �%�CO2��� �.���� 24 e1�� C�+ L3 ),* ",<-% �,� ��� �A �*�1� 57�CO2�����3 #,$6�/@,� �,(��% �%� 6�B1 �B2 ���4 2�,+ ),*

�A 0�14 )� 2������� )* �(��� �.����CO2@� �(��% �%� B3 . �,�% �.D�� �L3 L�,���� �*�1J @� ;��* 6� 6-�CO2G31 ������ )* �(��� 6� 2�+ )* )2��3CO2(@,� �(��% �%�

B3.� e1�� ��� 6�Y 2)#(��� �.���� 24L10 0�1� 57���� )* L���%�� "<-% ��

�ACO2�����3 #,$6�/@� �(��% �%� 6�B1 �B2 @� �(��% �%� L����� L�+%� 5��� 2�+ )* B3 . �A 0�1� ������ ��4#,#6�/6�CO2�.���� )* ]�%�� "�<-% FJ 5�4 5�&* L10

@� �(��% �%� B2�3 @� �(��% �%� �(��� �.���� �.D�� � ��%B1�B3 . ��.D,� C,�+ 2,� ��4 N�+ F�� ������ 6� 2��-� 5��* @��� ��� )* ��� )* "�<-% @� 5��<� ��%( 2�� �&*

@� �(��% �%�B1 �B2 �A 0�1� ������ )*#,$CO2@��� ��� )* ��� ��� 2�+ )* @� �(��% �%�B3.

�������� ����� � ����������� ������ �� ��������������� ��������� ����

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٩

%�2)<(�������������� ��$ '���A��)!� 0�� �� ��� !���/% (��C��������� �C �����C� %� 0�C��� �C #� �� �C����� �� ��� �� ��"#��� .���� %�# ������� ����� ���� � ���# "������ �������������� � ���# :���� �� ��� �� ���������)Dº'(.

aa*abbb bbb c c c

1

2

3

4

5

6

7

8

L3B1\0 L3B1\1.1 L3B1\1.5

��������

�����

�����

�������� 0 ���

3

6

9

a*a

a

b bbc

ccd

d c

12345678

L1OB1\0 L10B1\1.1 L10B1\1.5

��������

�����

�����

�ث����� 0 ���

3

6

9

L. acidophilus DSM 20242(L10)+ Bifid. breve DSM 20213(B1) L. acidophilus DSM 20079(L3)+ Bifid. breve DSM 20213(B1)

*a a ab b cb b bb b c

12345678

L3B2\0 L3B2\1.1 L3B2\1.5��������

�����

�����

�������� 0 ���

3

6

9

aa*a aaa bba cbb

12345678

L10B2\0 L10B2\1.1 L10B2\1.5

��������

�����

�����

�������� 0 ���

3

6

9

L. acidophilus DSM20242(L10)+Bifid. longum DSM20219 (B2) L. acidophilus DSM20079(L3)+Bifid. longum DSM20219(B2)

*a a ab a abc b bd

c c

0123456789

L3B3\0 L3B3\1.1 L3B3\1.5

��������

�����

�����

�������� 0 ���

3

6

9

*a a aa b bb

c cc d d

0123456789

L10B3\0 L10B3\1.1 L10B3\1.5

��������

�����

�����

��������

0 ���

3

6

9

L. acidophilus DSM20242(L10)+ Bifid. bifidum DSM20456(B3) L. acidophilus DSM20079(L3)+ Bifid. bifidum DSM20456(B3) �<= =�*�1J ���co2 �1.1 =1.12� 6� co2� ���+ 2� 6� 6� 1.5 =1.52� 6� co2���+ 2� 6� 6� .

*G����±]����� 0�+%Q . (n=3) ���%�� X��* �A%�3 �<��-� ;���= ����� %W 0�+� 5� 5�G����)P≤ 0.05(2��-� 5��* 67- ;�+� ������� .** G����±]����� 0�+%Q . (n=12) ���%�� X��* �A%�3 �<��-� ;��3� ����� %W 0�+� 5� 5�G����)P≤ 0.05(2� �<��-� ����� �%� 57�����

CO2.

� ���� ��� � � !" �� ���# ��$ � � %� &'��( )��$ *� + ١٠

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

%�2)F(��������� ����������� ��$ '���A��)� �� ��� !���!� 0�/% (����������� � ������ %� 0���� � #� �� ������ �� ��� �� ��"#��� .���� %�# ������� ����� ���� � ���# "������ �������������� � ���# :���� �� ��� �� ���������)Dº'(.

*a b aba b aa a aba b b

66.36.66.97.27.57.88.18.48.7

9

L3B1\0 L3B1\1.1 L3B1\1.5

��������

������������������ 0 ���

3

6

9

*b b ba a aa a

c da a

66.36.66.97.27.57.88.18.48.7

9

L1OB1\0 L10B1\1.1 L10B1\1.5 ������� �

�����������������

��

0 ���

3

6

9

L. acidophilus DSM 20242(L10)+ Bifid. breve DSM 20213(B1) L. acidophilus DSM 20079(L3)+ Bifid. breve DSM 20213(B1)

*a a aa a aa a aa a a

55.35.65.96.26.56.87.17.47.7

88.38.68.9

L3B2\0 L3B2\1.1 L3B2\1.5

����������

�����������������

��

0 ���

3

6

9

*aa aba a aa a ba a b

55.35.65.96.26.56.87.17.47.7

88.38.68.9

L10B2\0 L10B2\1.1 L10B2\1.5

��������

�����

�����

��������

0 ���

3

6

9

L. acidophilus DSM20242(L10)+Bifid. longum DSM20219 (B2) L. acidophilus DSM20079(L3)+Bifid. longum DSM20219(B2)

*a b aa ab ab ab ac

a a

123456789

10

L3B3\0 L3B3\1.1 L3B3\1.5

��������

�����

�����

�������� 0 ���

3

6

9

*c b bb a aab a aa ab a

1

2

3

4

5

6

7

8

9

10

L10B3\0 L10B3\1.1 L10B3\1.5

����� ���

(��/��������������

����

)������������������

0 ���3

69

L. acidophilus DSM20079(L3)+ Bifid. bifidum DSM20456(B3) )L. acidophilus DSM20242(L10)+ Bifid. bifidum DSM20456(B3

�<= =�*�1J ���co2 �1.1 =1.12� 6� co2� ���+ 2� 6� 6� 1.5 =1.52� 6� co2���+ 2� 6� 6� .

*G����±]����� 0�+%Q . (n=3) ���%�� X��* �A%�3 �<��-� ;���= ����� %W 0�+� 5� 5�G����)P≤ 0.05(2��-� 5��* 67- ;�+� ������� .**G����±]����� 0�+%Q . (n=12) ���%�� X��* �A%�3 �<��-� ;��3� ����� %W 0�+� 5� 5�G����)P≤ 0.05(2� �<��-� ����� �%� 57�����

CO2.

�������� ����� � ����������� ������ �� ��������������� ��������� ����

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

١١

��3� �<+� �4 G3.� ��J 2�3�� ����4 )%�. ����2�3�� ����4 )%�. ����� F�� �� ������ ���;��+ � ��� (Blickstad et al., 1981) Z�%� ����%� (Ogden, 1997) K��+� ����%� �&���

(Dainty, 1971; Davidson and Juneja, 1990) . ��GJ F�� 6��� 2�3�� ����4 )%�. 24 � � ��� 6.� �+��&� 5��R 2� ���� 5���� I���<� �33�� 5�3������ 6� 2��� ���D� ��G

��<% ��CO26-� )%� ����A E� )* "�<-% �33�� ��3����� ��7- 6-� )J ��A�3 ;��& �*�1J I���-� 5����%g 67�-� ��7-CO2"<-� �V�3 )* 2� ��� �+�J F��

�A�-� 6��-Q �A (Wolfe, 1980) . 2�3�� ����4 )%�. F3�% 6�+� 23� "��+ ������3 N�3�(Ruas-Madiedo et al., 1998) . @ �� �&* 57���� @�� )* ������3���<3 ��% ��� �3�%�3 ��4

�*�1J ���3 �� � I��V�A 2��-� 0��S� ��3� 2��-� ;��+ � �� FJ �3�CO2]� � ��� 2� K� e��� ��22��� Q ������3���<3 B�%4 6� )�.� ��% 24 QJ I0��S )* QJ

7� ���� @� ���� '�( X<��� I��V�()� )��� �A3 ��� `2��- (Meile et al., 1997) )* 5%�� C�+ ��V�A 0��S 6�+� ������3���<3 B�%4 07�-Bifid. longum DSM 20129

B�%� 61*4 ��3� 2��-� ;��* 67- ��+ 5��&3��� �3�%�3)?���4 .(2� ��� ���� �3����A�J 0�1� )� ��3��+ 5� �%� )* ����+ 5�%���� 5��� ���%� 5�33�� �(4 2� ,�,YQ�

24� 2� ��� ����� 07�- �%� 0��-� E��*����4 E����3���7 �4 ���,���3���<3 ��,�� 24 2� ��� ���� F�� ����� ��` ���� �A1�3(Talwalkor and Kailasapathy, 2004a) . ���

� Q����%�* '� � �� @� ���� '�( 0��-�`2��- (Vinderola et al., 2000) 5��&3�� ��� 2�3 / 0�1� ���3� ���+ )* ��+CO22� �.�4 ����4 #!)� � �/6�(;���?F�� ���

�ºFJ 57���� 2� ��.� )* ��� ����� � ���� '�( )*� �2� �.�4 ?@ �� ��� I���4 � Q����%�* ���� )* 0�14 C�+ ��-��� Z�%� B�% 07�-Q �3�`2��- (Vinderola et

al., 2000) ��* ���+ X�+�� )�P(5<�14 ���BBI Bifid. bifidum F�� 6�=+� )�� �����3 FJ 6=� Z�%� )* )V��3 ���a#!��+ ���- /� 2����� X<��� I6� ;��* @� ��� ���%� F�

��3� 2��-� .����+� ��% F�� �S*�+� ����L. acidophilus 24 QJ ��3� 2��-� 67- 2� 6�4 )* )�.� �(��% ��� @ �� �� �(��% )* ���%�� ;���� ���#$º�(Kandler and Weiss,

1984) ,\��%J �3�3 �4 "��+ ������3���<3 B�%4 6-.��+�% 2�N�-4( X<�� @� ���� '�� �%7��� �A3 ��� )� ����`2��- (Gilliland et al., 2002)24 )* L. acidophilus �.�4

� ���� ��� � � !" �� ���# ��$ � � %� &'��( )��$ *� + ١٢

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

F�� ����� ��3� 2��-� 67- �A%� ��+ 5��&3�� ��� 24� ������3���<3 B�%4 2� ��&�����-��� �7�� B�% .X%� � � ����`2��- (Wang et al., 2002) 2��-� ;��+ � �� 24

��+ 5��&3�� 6&� C�+ ����+ 5�%���� 2� ��+ 5��&3�� ��� )* L��A� L��� ���� ��3�;��+ � �� ;����3 .)* ��%� � 5����� ���-� )�� �A���&� )* ������3���<3 B�%4 0��-�

��-��4 F�� �A���& ���+ ���G� ��=�� ����7(Roy, 2001) , )V��3Q ��� �������3� 2��-� K�%.4 �A%� ��+ 5��&3�� ��� )* ��( ��� ����+ 5�%����� .��,� S+7� 2�

2� 6�4 )* ��%� Q )A* ��3� 2��-� K�%.4 ������3���<3 B�,%4 ��%�!º�(Scardove, 1986;

Ballongue, 1993) 2� 71*�º0��S )* ������3���<3 B�%� ��% 2� C�+� ��= 2�� ��A=V�=- F�� �A�S*�+� 5�3.W � �+3 2���� '�(� ��.�� ���� B�%4 )* QJ ��3� 2��-�

��A���� ;��<� .���%� 2���� 2�1+� K�%.4 ����+ 5�%���� ��% ���.� 0��S ��*�� 24���4 F�� 6�=+���3� 2��-� 63� ��<��� ���4 ,T�V� �3��%� 0��S ��*�� �. 2�� K�%.4 �

���� '�( )* C�+ �� 6.� ��3� 2��-� ,�S*�+� )* ��( ��� )%� ����A E� �� C�+ 2� ��+ 5��&3�� F��Bifid. longum ��3� 2��-� ;��* 6�G)?���4 (��� �� ���D3 #!)�

� �/6�.(

8�����:��������� %����� �e1�6�Y )>( )%����3 6�+� )�7� L.acidophilus L3)�L10 ( @,� �(��% �%�

������3���<3 B�%4)B1 �B2 �B3 ( �*�1J ��� �4 �*�1J �%�CO2X�,* ��%( 2�� � C�+ ������3 )%����3 6�+� )* )V�=+J ]�%��L3 �*�1J �%� CO2���3 ��#,$�4#,#6�/6,�

@� �(��% �%� ��� �G3�1 �������3 �%��&�B1 �B3 6�+� "<-% 2�+ )* �,A )%����3 ]�%�� 6�Y3 �*�1J �%�CO2�����3 #,$6�/@� �(��% �%� 6�B2 �,%� �,(��% @� �%��&��3

�*�1J#,#6�/6�CO2I������3 )%����3 6�+� "<-% 2�+ )* L10 *0�1� ������ )�A#,$6�/6�CO2@� �(��% �%� B1 �B3 6,�+� )* ��V�=+J ���%�� X��* ��%( 2�� ��

�*�1J �%� ������3���<3 B�%4 @�� @� ������3 '�A )%����3#,#6,� /6,�CO2�,%��&� �G3�1 �������3.

�������� ����� � ����������� ������ �� ��������������� ��������� ����

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

١٣

%�2)G(��������� %������ 0���� � #� �� ������ �� :���� �� ��� �� ��������� ����������� � ������ %����� ���� � ���# "������ �������������� � ���# ��� �� ��"#��� .���� %�# �������)Dº'(.

*c ab

a ab

ab a abc a a

0500

1000150020002500300035004000

L10B1\0 L10B1\1.1 L10B1\1.5

��������

(��/�

�������

)�������������

��������

0 ���

3

6

9

ab*b ab

a aaa aaa

0500

1000150020002500300035004000

L3B1\0 L3B1\1.1 L3B1\1.5

��������

(��/��������)

�������������

��������

0 ���

3

6

9

L. acidophilus DSM 20242(L10)+ Bifid. breve DSM 20213(B1) L. acidophilus DSM 20079(L3)+ Bifid. breve DSM 20213(B1)

ab*b

aabab

aaa a a

a

0500

100015002000250030003500400045005000

L3B2\0 L3B2\1.1 L3B2\1.5

��������

(��/��������)

�������������

��������

0 ���

3

6

9

*aa

aa a aa a aa

aa

0500

100015002000250030003500400045005000

L10B2\0 L10B2\1.1 L10B2\1.5

��������

(��/�

�������

)�������������

��������

0 ���

3

6

9

L. acidophilus DSM20242(L10)+Bifid. longum DSM20219 (B2) L. acidophilus DSM20079(L3)+Bifid. longum DSM20219(B2)

*b ab

a ab

aa ab a a

0500

1000150020002500300035004000

L10B3\0 L10B3\1.1 L10B3\1.5

��������

(��/�

�������

)�������������

��������

0 ���

3

6

9

*c b ab

b aab a a

aa a

0

500

1000

1500

2000

2500

3000

3500

4000

L3B3\0 L3B3\1.1 L3B3\1.5

��������

(��/�

�������

)�������������

��������

0 ���

3

6

9

L. acidophilus DSM20242(L10)+ Bifid. bifidum DSM20456(B3) L. acidophilus DSM20079(L3)+ Bifid. bifidum DSM20456(B3)

�<= =�*�1J ���co2 �1.1 =1.12� 6� co22� 6� 6� � ���+ 1.5 =1.52� 6� co2���+ 2� 6� 6� .

*G����±]����� 0�+%Q . (n=3) ���%�� X��* �A%�3 �<��-� ;���= ����� %W 0�+� 5� 5�G����)P≤ 0.05(2��-� 5��* 67- ;�+� ������� .** G����±]����� 0�+%Q . (n=12) +� 5� 5�G�������%�� X��* �A%�3 �<��-� ;��3� ����� %W 0�)P≤ 0.05(2� �<��-� ����� �%� 57�����

.CO2

� ���� ��� � � !" �� ���# ��$ � � %� &'��( )��$ *� + ١٤

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

������3 ��� �&* )%����3 6�+� F�� 2��-� 5��* ��.D� C�+ 2� ��4L3 )* L���%�� A 0�1� 57���� )* �<= ����3 �%��&� �+ F�� ������ 6� @��� ��� �#,#6,� /6,�

CO22����3 6�+� �.D�� � 2�+ )* ������3���<3 B�%4 @�� @� �(��% �%�� �G3�1 �%�� )*� ����� �%� �A ��%�� 5��< 2�3#,$6�/6�CO2.L�,��%�� )%����3 6�+� ��� 63�&��3�

������3L10 @� �(��% �%� B1 �B3 �<��-� 2��-� 5��* 67- �,A 0�1,� ������ )* #,$6�/6�CO2�*�1J �.^� � 2�+ )* I#,#6�/6�CO26,�+� F,�� 2��-� 5��* )*

������3 )* 2����3L10 . ������3 )%����3 6�+� �.D�� � ����L10 @� �(��% �%� B2 �,*�� 57����.

6�Y FJ B� ��3�)>(����3 6,�+� 24 L�1�4 e1�� E�,��3���7 )�7�, ),% E��*����4)L3 �L10 ( @� �(��% �%� F��4 2��B2 �,�A���+�3 �,%��&� 57���� @�� )*�

@� ��(��% �%� 2����3�B1 �B3.+� �( B�<�� F�� )%����3 6�+��3 �&���� ZV��% 5��)* �3� @ �� ��� L����� 6

��� �� ��* ���+ ��-�� FJ �� G�Y% FJ� ���� ;��+�3 /��� �G,��3 5�%����3� )���+� 7E���3���.�A 0�1� 57���� )* @<��� )%����3 6�+� ��4 Bifid. Longum @ �� �&*

�7�� FJ Bifid. longum ),* N�-� ������3���<3 B�%4 2� F��4 )%����3 6�+� )* G�Y% �� ���� '�()��V� ��� 224 C�+ E��*����4 E����3���7 , @ �� )%����3 6�+� )*

���� Q ������3���<3 B�%4�)*�� )���%J G�Y% �,��+ ),* ;�+ ��%��� 5���� � \��%W

(Tamime et al., 1995) )*�,� 6�Y3 ���+ )* �(��% ��� )* ���A ��3�� 2� 2��� �� �(� �*�1JN�-4 0��S .����� 2�+ )*L. acidophilus G�Y% J�� )���% )* 5�%����3 6��+� )*���+.��3��,�<3 ��%� 24 ������3���<3� )����3���7 2�3 ����3� ��<%� 67- 2� 2��� ����

;��<��� ���+ )* 61*4 6�Y3 ���+� 5����%� �G��3 )%����3 6��+� Z��% 2� 2����,3�Proteinase 5���33� Aminopeptidase (Cheng and Nagaswa, 1983).

Zً[\را :`abcوebfgا hbaijا ebklm

�,A 0�,1,� ������ ����- ��Bifid. longum�L. acidophilus DSM 20079 �#,#2�3�� ����4 )%�. 6� /�,�< � �&��,G3 0< � ���+ X�+�� \�,�%W ���+ 6,� 2�

�������� ����� � ����������� ������ �� ��������������� ��������� ����

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

١٥

�A 0�14 )� 57����Bifid. longum 2,� �A�* ��+ 5��&3�� ���4 5%�� ������3��,�<3 2� �.�4 #!)� � �/6�(��3� 2��-� 6�G ,B�,%4 2,� 61,*4 �A����+ 24 F�� 6�� ���

� 2�� '� � �� @� X<�� ����-Q �(� ������3���<3`2��-(Lian et al., 2002),C�+ 24 ��, �Bifid. longum ����,3 0�< � ����� ��3 ��+ 5��&3�� C�+ 2� ������3���<3 B�%4 �.�4 .

5��&3�� ���4 24 �( �&3�� ������ ����-Q �-� �3��2� ��+Bifid. longum �.�4 2�� ��3� 2��-� 2� @��� ��� )* N�-� 57���� 2� .��% 5� 6�Y )* �+1�� ZV)�(

2,� �,�+ 5��&3��� ]�%�� "�<-% F��Bifid. longum �L. acidophilus DSM 20079 ��< � ����� ��3 ,�5<��- 2,� ��+ 5��&3�� L. acidophilus DSM 20079 2,� �,��%�� Bifid. longum ��< � ����� ��3 , ��+ 5��&3�� 5%�� C�+ L. acidophilus 2,� �,.�4Bifid. longum6�� Q �(� F�� 2,� ��< �� �����+ �.�4 ������3���<3 24 L. acidophilus

5%�� C�+ �,�< � ��,3 ��+ 5��&3�� �3�%U#,��U#,!�P,, Bifid. longum �L.acidophilus )�� F��.� 2�� � � ���`2��- (Lian et al., 2002)24&3�� �3�% �,�+ 5��

2�Bifid. longum B6 5��3 U�, P����3 0�< � ����� ��3 ��< ���+ )* )$!ºK�A� �-\�� (�3�% B�<��Q �3� ����� ����% ��� 2�.+�3 ��-��Q ����3 0�< � ��-�� ��� )�V� �Y% �4 2��7� �4 )3�� l�= (+ F�� 6��� )�� ���3 ��7- ���� ��,1� 2,� ���

���%���� �)��V����< (����3 0�< � K�%.4 C�+� )�.

� ���� ��� � � !" �� ���# ��$ � � %� &'��( )��$ *� + ١٦

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

���ة(���������� ������)�(����� .�L��) ���/و���ة ������ acidophilus DSM 20079 �Bifid. Longum DSM 20219 ��� ������� ���������� ����� ��!"��� ��� L. acidophilus DSM 20079

�#�$��� ��� DSM 20219 Bifid. Longum �%,%'��(�� ���) ���* � /�.

*aa

bb

44.34.64.95.25.55.86.16.46.7

77.37.67.9

L3 B2

ا���ء ا������

(���/������������

�����

�)�����������������

��

������� ���ب�� �������

.�&�����3� )%� ����A E� F�� 2�3�� ����4 )%�. ��.D� 5��<�(pH) G�,�- H��,3 ��,+3

��-��� L�<�<G 2�� ���� 24 QJ �*�1J �%�#,#�4#,$3�� ����4 )%�. 6� 2�/���+ 6�.5��&3�� 24 QJ ���� )* ���-��� ������3 B�%� ����+� ��% )* 5��<� ��%( 2��

2� ��+Bifid. longum DSM 20219 ������3���<3 2� 2��-R 2���%�3 �%��&� 61*� 2��.��� L��.D� ��< �� 2�� 7� ������3���<3 F�� L���%�� E���3��� 24 QJ �,��+ ),* �,�+ 5��&3��

2� �.�4 5��3 )��*�����U!P.�(�,%� �,�%� ),� 2� �,�� 5����� �*��� N�-4 C�+3 K� _3 ���� )=�� 2� ����% 6.� ����- 5��� �*�1J ��%���J ���� @� N�-� ����+ 5�%����� ������3���<3

5�%���� F�� ����+� ��3��+ 5� �%������+ 5�%���� ����+ F�� '��.D� �*��� ����+.

�������� ����� � ����������� ������ �� ��������������� ��������� ����

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

١٧

���/�� ��2 �A )-� �A��� ��%&�� ����� ���� �3� ��� �%��� ���&�� ��Y�3 2�.+�3 ��&��

��� 5+� ).+3 B��Y� )G4–#�–��(����� ���� ���� C�+3 ���� 6�=�� ��Y� � ;����� ����� B��Y,� �,A )V� ]��� �A��� ���� ��� ���� )* ���� 5���

).+3.����g 6�=�� ��Y� 46��Y� ���� 6��+� )* /������ ��- �34 2��.

5&�� ��

American Public Health Association (APHA). (1992). Standard Methods for the Examination of Dairy Products. American Public Health Association. 16 th ed. New York

Anderson, J. W. and Gilliland, S. E. (1999). Effects of fermented milk (yogurt) containing Lactobacillus acidophilus L1 on serum cholesterol in hypercholesterolemic humans. J. Am. Clin. Nutr. 18:43-50.

Association of Official Analytical Chemists (AOAC). (1995).Official methods of analysis. 16thed., Arlington, Virginia, USA. Cha.33.p.7.

Ballongue, J. (1993). Bifidobacteria and probiotic action. pp 357-428 in Lactic Acid Bacteria.Salminen S. and VonWright A., eds. Marcel Dekker, New York, NY.

Blickstad, E; Enfors, S. O., and Molin, G. (1981). Effect of hyberbaric carbon dioxide pressure on the microbial flora of pork stored at 4 or 14° C. J. Appl. Bacteriol. 50:493-504.

Cheng, C. C. and Nagasawa, T. (1983). Associative relationships between bifidobacteria and lactobacilli in milk. Jap. J. Zootechnical Sci. 54:740-747.

Church, F. C.; Swaisgood, H. E.; Porter, D. H. and Catignani, G. L.(1983). Spectrophotometric assay using O-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins. J. Dairy Sci. 66:1219-1229.

Dainty, R. H. (1971). The control and evaluation of spoilage. J. Food Technol. 6:209-224.

Dave, R. I. and Shah, N. P. (1996). Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus, Lactobacillus acidophilus, and bifidobacteria. J. Dairy Sci. 79:1529-2864.

Davidson, P. M. and Juneja, V. K. (1990). Antimicrobial Agents. pp 83-137 in "Food Additives".(Eds A.L. Branen, P.M. Davidson and S. Salminen) Marcel Dekker, New York, NY.

� ���� ��� � � !" �� ���# ��$ � � %� &'��( )��$ *� + ١٨

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

de Rodas, B. Z.; Gilliland, S. E. and Maxwell, C. V. (1996). Hypocholesterolemic action of Lactobacillus acidophilus ATTC 43121 and calcium in swine with hypercholesterolemia induced by diet . J. Dairy Sci. 79:2121-2128.

Gilliland, S. E.; Nelson, C. R. and Maxwell, C. V. (1985). Assimilation off cholesterol by Lactobacillus acidohpilus. Appl. Environ. Microbiol. 49:377-381.

Gilliland, S. E.; Reilly, S. S.; Kim, G. B. and Kim, H. S. (2002). Viability during storage of selected probiotic Lactobacilli and bifidobacteria in a yogurt-like product. J. Food Sci. 67:3091-3095.

Goldin, B. R. and Gorbach, S. L. (1984).Alterations of the intestinal microflora by diet, oral antibiotics and Lactobacillus, decreased production of free amines from aromatic nitro compound, azo dyes, and glucuronides. J. Nat. Cancer Inst. 73:689-695.

Hughes, D. B. and Hoover, D. G. (1991). Bifidobacteria: Their potential for use in American dairy products. Food Technol. 45:74-83 .

Kandler, O. and Weiss, N. (1984). The genus Lactobacillus. pp.1219-1234. in Bergey’s Manual of Systematic Bacteriology. Vol. 2, (Eds P. H. A. Sneath, N. S. Mair. M. E. Sharpe and J. G. Holt). Baltimore. MD: Williams & Wilkins.

Karagül-Yüceer, Y.; Conggins, P. C.; Wilson, J. C. and White, C. H. (1999). Carbonated yogurt-sensory properties and consumer acceptance. J. Dairy Sci. 82:1394-1398.

Kato, I.; Endo, E. and Yokokura, T. (1994). Effects of oral administration of Lactobacillus casei on anti-tumor responses induced by tumor resection in mice. Int. J. Immunopharmacol. 16:29-36

Kim, H. S. and Gilliland, S. E. (1983). Lactobacillus acidophilus as a dietary adjunct for milk to aid lactose digestion in humans. J. Dairy Sci. 66:959-699.

Kneifel, W. and Pacher, B. (1993). An X-glu based agar medium for the selective enumeration of Lactobacillus acidophilus in yougurt-related milk products. Int. Dairy J. 3: 277-291.

Kosikowski, F. V. and Mistery, V. V. (1997). Fermented milk pp.59-64 in:" Cheese and fermented milk foods"Vol.1.3rd.F.V. Kosikowski,L.L.C. 1 Peters lane. Westport, Connecticut 06880.

Lian, W.; Hsiao, H. and Chou, C. (2002). Survival of bifidobacteria after spray-drying. Int. J. Food Microbiol. 74:79-86.

Lin, S.; Savaianu, D. and Harlander, S. K. (1989). A method for determining α-galactosidase activity of yogurt cultures in skim milk. J. Dairy Sci. 72:351-366.

Meile, L.; Ludwig, W. l.; Rueger, U.; Gut, C.; Kaufmann, P.; Dasen, G.; Kaufmann, S.; Wenge, S. and Teuber, M. (1997). Bifidobacterium lactis sp. Nov., a moderately oxygen tolerant species isolated from fermented milk. Syst. Appl. Microbiol. 20: 57-64 .

�������� ����� � ����������� ������ �� ��������������� ��������� ����

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

١٩

Ogden, L. V. (1997). Process to produce carbonated semi-solid or solid food and the thereof .Brigham Young Univ. Provo, UT, assignee.US Pat. No. 5:624-700.

Perdigon, G., Alvarez, S., Rachid, M., Aguero, G. and Gobbato, N. (1995). Immune system stimulation by probiotics. J. Dairy Sci.78:1597-1606.

Robinsen, R. K. (1981). Microboilogy of fermented milks. Pp 242-278 in "Dairy Microbiology" Vol.2. Elsevier Appl. Sci. pulb.Ltd. London and N.Y.

Roy, D. (2001). Media for the isolation and enumeration of bifidobacteria in dairy products. Int. J. Food Microbiol. 69:167-182.

Ruas-Madiedo, P.; Alonso, L.; Gonzalez de, D. G. and de los Reyes-Gavilan, C. (1998). Growth and metabolic activity of a cheese starter in CO2-acidified and non-acidified refrigerated milk. Zeitschrift fur Lebensmittel Untersuchung und Forschung. 206: 179-183.

SAS.(1997). SAS User’s Guide: Statistics Version (6.12 )edition. SAS Inst. Inc., Cary, NC.

Scardovi, V. (1986). The genus Bifidobacterium pp.1418-1434 in Bergey’s Manual of Systematic Bacteriology. Vol. 2, (Eds P. H. A. Sneath, N. S. Mair. M. E. Sharpe and J. G. Holt). Baltimore. MD: Williams & Wilkins .

Talwalkar, A. and kailasapathy, K. (2004). Comparison of selective and differential media for the accurate enumeration of strain of Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus casei complex form commercial yoghurts. Int. Dairy J. 14:143-149.

Tamime, A. Y.; Marshal, V. M. E. and Robinson, R. K. (1995). Microbiolgical and technological aspects for milks fermented by bifidobacteria. J. Dairy Res. 62: 151-187.

Tamime, A. Y. and Deeth, H. C. (1980). Yogurt: technology and biochemistry. J. Food Prot. 43:939-977.

The Oxoid munnal, 8Th edition .(1998). compiled by Bridson E.Y. Former Technical Director of Oxoid.

Vinderola, C. G.; Gueimonde, M.; Delgado, T. and Reinheimer, J. A. (2000). Characteristic of carbonated fermented milk and survival of probiotic bacteria. Int. Dairy J. 10: 213-220.

Wang, Y.; Roch-chuii, Y. and Chou, C. (2002). Growth and Survival of bifidobacteria and lactic acid bacteria during the fermentation and storage of cultured soymilk drink. Food Microbiol. 19:501-508.

Wolfe, S. K. (1980). Use of CO- and CO2-inriched atmospheres for meats, fish, and produce. Food Technol. 29(3):55-58

Wood Brian, J. B. (1992). The Lactic acid bacteria in health and disease. pp 151-339. London, England: Elsevier Applied Science.

� ���� ��� � � !" �� ���# ��$ � � %� &'��( )��$ *� + ٢٠

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

Growth and Viability of Lactobacillus acidophilus and Bifidobacteria in

Carbonated Acidophilus Milk

Khlid, G. M.; Abu-Tarboush, H. M. and Gassem, M. A.

King Saud University – College of Food and Agric. Sci. – Dept. Food Sci. Nutrition,PO Box 2460, Riyadh

11451 Saudia Arabia

[email protected]

ABSTRACT: Growth and viability of Lactobacillus acidophilus DSM 20079, L acidophilus DSM 20242, Bifidobacterium breve DSM 20213, Bifid. longum DSM 20219 and Bifid. bifidum DSM 20456 were evaluated in this study in the carbonated fermented acidophilus milk during cold storage (4ºC) for zero, 3, 6 and 9 days. Dried acidophilus milk was also made from the best cultures used in this study in term of growth and viability.

The effect of CO2 on pH varied according to the used mixed culture. However, change in pH was slight either with the addition of 1.1 or 1.5 ml CO2/ml milk. pH never reached below 5 and titratable acidity was in the range 0.33 – 0.39 %.

Strains of L. acidophilus were more stable than bifidobacteria during the cold storage (9 days at 4ºC) and L acidophilus DSM 20079 grew during storage periods in the treatment which had Bifid. breve DSM 20213. Logarithm of the two strains of L acidophilus was lower in treatment which had Bifid. longum DSM 20219 compared to the other two species of bifidobacteria.

Survival of Bifid. breve DSM 20213 and Bifid. bifidum DSM 20456 was better with L acidophilus DSM 20079 compared to the other strain. The highest survival was for Bifid. longum DSM 20219 and its logarithm remained higher than 6 until the end of storage period (9 days at 4ºC) in 1.1 ml/ml CO2 treatment. However, the logarithm of Bifid. breve DSM 20213 decreased from day 3 with the addition of CO2.

Proteolytic hydrolysis was high for the all treatments, and it was higher in the treatment with Bifid. longum DSM 20219 compared to the treatments with the other bifidobacteria.

Survival of Bifid. longum DSM 20219 and L acidophilus DSM 20079 decreased significantly (p≤0.05) after freeze drying and were 81.2 and 81.04 % for these two bacteria, respectively. Key Words: growth, viability, Lactobacillus, bifidobacteria, acidophilus milk, CO2.

�� ا����ر ا���� ��� ا������ت ا�������ت ���� ا����ض� ��� %$#�� ��" ا���دات ا� �ا

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٢١

��� ���� ��� ��� ������� ������� ���������� ��������� �������� ��� � ������

������ ���� ��� �� ������ ������ �� ���� ������ ����� ��������� �

!"����:� ������ ��� ���� ������ ���� ��� !� �"��# ��$��%�� ����&�� �&� �'(� �� �����)�� *�� ���&��+ ����� ������.��-����� �������� .�+� ����� ������ ���# ��# /��012 ��$���# �3�)� *���-� 4 ����)

4�&�� *� ���'�� ������ 5���� 5�-607186079:����-��� �� )������ ���$��� ;���� <� �=�� ���� 5��&�� >��&����������� 5�� �� )��=� .*�� �����)�� ��#? � �� 6287@���# �# )���� 76,7��� >��&� <� ���6,2B ����� 4�+�� ��� �C� 4�-��� ����) 5�� * ���� 5�)�� D��� 4 ���� ��� ������.

� �"E? �����)�� 5��)? *? ������ F$� ���*�� 6G2,H8617,H4:� 5�:) ):����6G@,2>��&� <� ���6,H7 � ��� *"�� �? ��? ��*��06,98660 4+� )���� G2,6>�:�&� <� ��� 4+�

@,B@ ..���� 5-��� ���� *� *"�E&� *��� ����� 00,7I,��+� ������ *� "E ����&� ��$��%�� ����&�� +��� 5���� 4�E�=� 4�&� �$���� �� 4���� 5�- ��� �&��� 5��� �J� ��+� 5�� �)����/����:�� ��:�� 5�&�

66,GI* ��� K��� � 62,2I����� �&�� * ��� �=�&� �!�16,6I.���# L��� *? *�� M�)��� �:���&� +��� 5��� N��� �&��� ���&�� O�-��� ������ N����� *� 5� *�� .� ��3�� ���%�� �&���� ��� ���

4�+�� N��� ��# L���GI"E� 4� ����� ����'��� 4�+�� ��� .� N-P� ��$��%�� ����&��� O$��-�� *�� )��� �����)�� �#� D�& �� F$���� ��� *? 4Q�*"����� �����:� ;:�+� ���:'��� * ��� !�# �E�� ��� ����(�

������=���:%�� ��#�� ��-� ����?� ����%�� ��#��� �� ��-��� ��"+�� 5�% =? �%��� M�? �:� ;:������ R���������� *� ���.

��#���$$$�� *� ���&�� S�� !�� >��&��� .�+��� ������=� T�U�P� �� *� �� N�? )�:��? �� ���%

���-��� K�� ����L�� N�? !�� �% ��:�+��� 5��:� !�� D���� 5� S� ��$��%�� ����&�� �� %�� ��������� *������ ���%�� �&���� U-�� 5��� *# <� &��� ���)�� ����&�� �� ���:"������

���%��� ��&)P�� .5� �� ��� *? L�=� �� ���&�� �"E !�� N�? �"��? *�� �� ��� 5������ *�

هى أ)� ا�����

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٢٢

���:�� *�%��:���� *�3��:���� 5��)P� *� ���-��� �&�� ��$� �"� ����J� ���� ��� ��������S��J�� ���� *? �+� �3�����J� �D����� 5��)? ��# ������)18@�����(�:����� ���� ��

�� ��2I� �=�P� ��#@I���� �� ������ ��# ��� !�� ������H9I�H1I*�3��:��� �:�# �3������ �)6B860��� (����� !�#�Parakash, 2000) and (Al-Mousa �:��)� ���:���� �:�?

������ M���=� ���� �3� �&��+�� �7@,2I�&��+ �����) ��#����J� (Musaiger and Radwan, 1995) �H0,0I������ �&��+ �����) ��# (Al-Isa, 1999) �71I*� ��� �&��+ �����) ��#

(Al-Ansari et al., 2000).)- ����" * ��� K��� 5���!�# �������� ���3��� ��&�+��� �� ���P� � � !�# �

R��� � .���%�� ��&)P� 5��� K��� � ������ )����� ��� �"��? 5���&�� *� ���&��� �"'�� )��� '���� L���� ��� �� ��&������ ����X� �$��%��� � ��� �#��� O3.

��� ������� ��:�P� *:� ���&�� �"��# ;� ��� 4�+�� �� ��� -��� 4� ��� K��� � ���� ;�3�� ���? 5'� K:�)-�� ��:�P� *:� �:��Q� 4��� )%U T���� >����� *���

(WHO, 1998).? ������ *? ������� *� ���&�� �� ���:�� *:# S��J� *�� ����� '�(Younes and

Hemeda,1989) �� ��� ������� ��� ����� ������� *� ���&�� ��+? ��� )������(<:&��� �)���� 5���&�� !�# � ��$� *�� �"� ��� ��� ���=� !�# K)���� <�"� �"� *�� ���-��� �&�

������� L�)!��&��,7BB6 (�)������>���%��,7BB6 (�)3���,7BB6(�)��?�+���,7BB7 (�)>��"�� *�-Y�,7BBH (�) �� 4�*�-Y,7BBH(�)<�3���� 4�����,7BBH(�)�:� �,

7BBH(�(Rissanen et al., 1988) �(kuczmarski et al., 1994) .�� �E�� �� �$��� ��� 5� ������� ����� � >��&��� .�+��� �3��:� *� <�"�� *��

!�# <&�� ������ � ��$��%�� ����&�� �&�!�# ���'( �����)�� *�� ������ ���� ��:�&��+������� ������.

�� ا����ر ا���� ��� ا������ت ا�������ت ���� ا����ض� ��� %$#�� ��" ا���دات ا� �ا

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٢٣

%���� &�� �� ���� ������ �012 ����� ������ ��&��+ ����) ���*�� *���#? 6287@: ���# 4

��$���# �3�)� *���-�N-P� ��&��+��� ������ ����� *�.�� 4�-��� �����)�� * ���� 5�)�� D� 4�:+�� ��� �C� 4(BMI) Body Mass Index

�<���+� ���������Q ������� * ��� ���� 5�� � D�3� >���� # 4���� 5�)�� .�� !�.* � 4�+�� )4%�(

4�+�� ��� �C�(BMI) =______ ________ (Garrow,1988) �(WHO,1998) .���� ���� 5�)��

� 4�+�� ��� .� � 4?� ��$� .�? !��� �$� 5� ��)# �:�� ��� S� ���� ��:�:��&� * ���7B–70,@=0,7G87@=H,HB'�(� =7,*� 5�?7B=6.

�-�������- M����� "��# >+? � �3�)� ���'��� ^���� >��-� ��:�-=� K��:# D��:�� �:$�� R�U:#? *:� ��# !�# �"U&� L��� .����? S�' K� ��"��� 5��� *��

�� �� *���-��� ���%���� �������� ��� ����)��� ���-�� :�:"� ��� ��� ������ �N��:��������� ������'�� �� ���&�� O�-�� �5-������#��+=� ��� ���5�)��:� ����:+�� D���3���* ���� �&��� ���� ��� �����&��� ��&� !�# �����J� ��:������� ���+��� ��# 5'� ��$��%�� � ��������)��� ��+� 5��� !�# ������ ��)��� T�� � ���� ��� ��+���� *�:� �:�&)P� 5���

���� ���+���� �"���� &���� ���+��� 5��� � T���P� �� �"���� ��� ��#� ��:")�� ^)���-����.

5�� ���$�� J� :�� � ���� 5���+ �� �������� .� � 4���$��� ;���� �)������ �� >��&��� <� �=�� ���� .:+�= *������ )����� )��=� 5��&� 4�-��� *�:� �:��&�� ��

������� 5���&��.5�� �� F���� 4��-��� L����$�� J� ��#��+=� 4��&�� SPSS.

�'�����( )����� 5��+�� ��� )6('�? *? _U�� �"�� *��� ��� ������ ;� �����)�� .� � !�� �:'�' *:�

�&�� *? S� ������ ����� *� ��H7,@BI�:��� �:���� ������ ������ �� ���� ����=� ���� *� ��&� L���� �&��+ *� �����)�� ����60,6BI������ ���� �����) �"��)����P� 4���P� (���:��

هى أ)� ا�����

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٢٤

66,@1I.�� ���_U5��+�� .���� N����� *� �����)�� '�? *? %�� S� *"��� �0BI�"��� ���:�� !��P�:� ����'�� 4' �'��'�� ����� �����)76,2I�6@,9I�62,1IL��� D:�&� ��:��

�:' ���� .� *"���& *���? S� ������ N����� �� *��3 ���� S ��� ����P *�"�� �����)�� *����=� �$�& ��.

*(��),(�."��� ��/.�� 0�� �������� 1�2()�=456 (

�.�"�� ���7�� 8��7��:

������ ������ �� ���� ������ ����� ���� 6G0 H7,@B ����� ����)����&�� 4���X�(026B,71 ����� ����)����P� 4���X�(G166,@1 ;��`� ���� HH9,BG

����&��� ���#� H71,20 ��#��+=� ���-�� ���� H19,1@

�&��+��&� L���� 1160,6B ��&� *� �� � 4��J� �&��+ 0H@,6@

:������ �(���� :.���� 629 0B,BS��'�� 6B7 76,2���'�� @76@,95�P� 2962,1����� �(����� :; !."��:���# 7@B 17,B���? 6HG 72,2��"� 0H@,7

�� ا����ر ا���� ��� ا������ت ا�������ت ���� ا����ض� ��� %$#�� ��" ا���دات ا� �ا

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٢٥

*�� ? *��� ���&�� �����'�� �� O�-�� S� �Q����� ���&�� O�-�� *� *"�17,BI�72,2I���P� O�-�� *� �� ����� � ��"��� O�-�� �����) ���� �U�- !�@,7I.

5��+ *���)7(E �� M��� 5-���� ��#��+=� ��� �� ;� �����)�� .� � *?2BI*���+� � �Q �����)��)����Y (��� ��������+� ��� ���� 6@,0I-��� ��� �U� ��:3�)��� �

!�� �����)�� *��B,1I�:���? L�: ����&��� K���� *? L�=� ���? �� *� *"��� �+� 4�� K:�P� *��:�� a�� �� ����C��� 5�%��=� 5�� ��&��+�� �"��� 4��� !�# O ��� 4��&��

.� F$���� ��� ^��)>���%��,7BBH (:��&�� ��:�? 4:E&� *? ��:+� ��� ���:�Y *:� ������9G,6BI�90,GBI��:+� ��� ���� ����� ������ ���&� ������ !�# 70,@BI.�:��_U� *? 00,7I���� �����)�� *� **� '�? 5-��� �$� !�� @BBB �:��� ��:���)�� M��� 5��

5-��� �$� !�� *����1BBB8@BBB ����� 5�� 77,7I���� ��:���)�� ���:� �U�-�� ����� *� 5�P� 5-���HBBB !�� 6H,9I�:����Q 5-� .�� >��� >��&��� .�+��� .��� D�&� ����

����? .

*(��)<(���.'=�( �����=� ��/.�� 0�� �������� 1�2()�=456(

�.�"�� �����7$$ 8�����=� �����:

M��Y H90 2B,B�+� � @66@,0�3�)� HB,1

*"��� :*� 5�?HBBB 106H,9HBBB81BBB @H6@,@1BBB8@BBB 6B0 77,7*�'�?@BBB 7B9 00,7

هى أ)� ا�����

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٢٦

+ *� _U� 5��)H(�����)�� �����Q *? )9H,GI(*���� *���#? ���� 7B8*:� 5�? 70 5�)�� S� *�� ��� <�� *� '�? *? _U���'� ���� )G@,7I(�� *"��) b��� *��

6G2,G8*� 5�? 616,6*?� 4� 7H,G*# *"��) 53� I6G2,G����� 4� 69,HI*"��) /�� 616,6� ���� 5�)�� )��� /�� *� �� '�(� 4� ��'6G@,G>��&� <� ��� 4� 6,H.���

%�� *? "E�:E&�� �����: ���� �����)�� *� !�:��'�)@G,2I(*�� *"�� �? b�� GB–5�? *�12*?� 4+� 7,6I? 53 )3� �*# *"�� GB4+� L���� 7,6I�*"� 12*��� '�(� 4+�

��� )��� *G2,6>��&� <� ��� 4+� @,B@.

*(��)>(������ ?���#��� 0�� �������� 1�2()�=456(

�.�"�� ���7�� 8�����:

*� 5�?7B��� 2769,G7B –5�? 77��� 6@G 06,977 –5�? 70��� 60@ H6,270 –'�(� ��� 07@,B

*(���:*� 5�?6G2,G4�66B 7H,G

6G2,G8*� 5�? 6G@,24�627 H2,@6G@,G8*� 5�? 616,64�@G7B,H

616,6'�(� 4� 2669,H�2(��:

*� 5�?GB4+�6B7,6GB85�?G@4+�727 1B,HG@8*� 5�? 124+� 611 HG,G

12'�(� 4+� 6B7,6

�� ا����ر ا���� ��� ا������ت ا�������ت ���� ا����ض� ��� %$#�� ��" ا���دات ا� �ا

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٢٧

�� *���5��+ )0(���&� ����� * ��� �=�&� �����)�� <�� *� '�? *?62,2*"�:� I����� ������ *"��� "E ��� * ��� �� K��� �� *�66,G!:�� * ��� ������ ���� �U�-��� I

2,G��� ^�� I.� F$����)>���%��� ����� ,7BB6 (�������� � ��� �"&��� �����)� ;�) !�#K����� ,�����)*�-Y� ����+�� ,7BBG (���:� *? �:+� S� ����J� �&��+ �����) !�#

������� ����J� ���� �9,6� I* ��� �� K��� ��605:� .� ���� �� ������ F$�� ���-� ����� I*�)3��� ,7BBH (�(Musaiger and Gregory, 1992)�(Musaiger and Radwan, 1995) �

(Lowry et al., 2000)�(Mokhtar et al., 2001) �(Musaiger et al., 2002) . ���� !:�� ���? !:�� �:&+� L�� *��� ��� ����� *� '�? S��J� *�� ������� �������� ������ �=�&� T���

�� * ��� !�# �E�� ��� ����(� ���� �� ������ ���&� �$��%�� �#��� ��:�? ��� ���'�)�:���+��*�-Y� ,7BBG (�����)�� *� ������ ���# N�� * ��� K��� � ������� ���-�� �� ;���� *? !��

��:���� ��:��� ��� ����-�� ���QP�� M������� �U-�� !�# ���� � � *"��+� !�� .+� = �����)�� *� K��� ���� *? !�� ���UJ�� ������ ���QP� *# ��&�=�� *"��3 �� !�# *�� �

��* ��� K��� 4�# !�# �� � ������ !�# �E�� *"� K3��� ���+��� *� 5���.

*(��)4(@���� �7 0�� �������� 1�2()�=456(

�/�� ���7�� ٪

�7 ��A� ��(�@����

* ��� �����)*� 5�? 7B(0B2,G69,7G±7,6* ��� ���&�)7B870,@(721 16,677,B6±6,9

* ��� K�$�)7G87@,@(2262,271,61±H,0�����)HB'�(� (G066,GHH,6B±0,H

5��+�� _U�� )G(;�:3� �� *? *�� S� �����)�� �"&� ��� ��$��%�� ����&�� �&� ����� ���� ? ���+� S�' *����� �����)�� <��01,0�:��� ��:���)�� ���:� ���3 ����� I

�' *����� = ���� .� ��$�� K��� 4���� �� ���+� S�� �:%�� S� ���� =� �"����7@,GI,

هى أ)� ا�����

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٢٨

70,6!�# I������ .�� ���) �� *�-Y� 4,7BBH (�:� �"����)� �&��+�� ���) 4�E�� 4�# c���� <�- ��� 4"��� 4�&)�� 5��� K��# *(� ���+��� 5��� �:� ��:�� .�+��� ���? ���� *#

&� <��:�=� �� �-(�� !�� ���UJ�� ������ 4���� 5�- ��U� ��� ��#��� <�-� !�� �� 5��� ��#��� !�# ��� 5��� 'C� ��� ���� -(� ��� �� 5 ���� !�� K��&�� M�# F�� >����

M���� M�#��� 4�&)�� .

*(��)B(����� ��� ��� ������� 0�� �������� 1�2()�=456(

��� ��� C����� ���7�� 8@(��� :; ����( %D� *(��:

���� ? 769 01,0��$�� 6H2 7@,G���� 66H 70,6;( ���� ��(��:

R��Q 667 7H,@R��# @27B,@�)� 2962,1

���� � ��+� �+��= 1160,6R��# �? �)� 0H@,7R��&��� R��%�� 70G,6R��Q �? �)� 60H,B

R��#� �)�� R��Q 677,1�� � 4� 677,1

����(�� ��� ���E� *(��:��$�� 72B G@,2���� ? 616 H0,0���� 79G,2

�� ا����ر ا���� ��� ا������ت ا�������ت ���� ا����ض� ��� %$#�� ��" ا���دات ا� �ا

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٢٩

���:��= ��:���)�� .� *� ;�3� �� *? _U�� 4���� 5�- ������ ��+��� �������� **"��� ����� R��%�� ��+�7H,@*? ��� I7B,@+� *�� I����� R��&�� ��62,1I5��� *��"�

��+��)�J� �� �"���? �"� ������� ���+��� *� ��+� 5� *? 4Q ����� �� ��� M�+�� �� 4�+�� ���"�� ��$��%�� ���&�� *� .��+� *? ����)�J� �:� ��� �:��)��� *��� S� �����)�� ��"� ������ 5�� �� �&����=��� <�E�� *? *� '�? �? K� �� *�� *"�&+ �����)�� �"� � �

*:� �:� ��� 4�+�� ��+�� � *� ���&�� O3� �"�# F�� �$)�- ��$��Q K��# ��� ���+��� ��� ���%�� R��� O3� ���? M�# F�� ��� ���"�� ���&�� .��? ���)�+�����?,7BB7 (!�� ��+�

)� �$���� ��$��%�� ����&�� *� ���&�� �&��+ ���������J� ��+� 5��� 4�# �"�� * ��� ��U�-�� �)�J� N�� 00I4�? *� �"�? 4Q *"�� 5'� *? ;+�� ������� ���+���7GI��&�:�� *:�

�"���� 4�# >�C�� ������� ������!�� ;&�� �#� ��"+J�� .5��+�� ��� ���)G(!�� *?'�? &)P� *����� �����)�� <�� *� �"������= ���� ���� �U�-�� ����� ���+��� *�� ��!�� G,2I

��+� ���)>���%��,7BBH (?����� �����:��� *� ���+��� *�� ��&)P� *����� ���� ;�Q? **� ���� �$� �� * ���4�? ���- *"��� ������ �"E� ���C��� ;���P� ��� �������� ��&)P� ����

�� �&���� ��&���$��%�� ���3�� �U�-.�����? (Lowry et al., 2000)M��� �� ����:�� *# 4:�? *� ���+��� *�� ��&)P� 5��� K��# *? K� ��� ���=��� �� �&��+�� ;�)� *�3����� *��

������ ���� ;���?.5��+ ����)1(!�� *? _U� S� ���+��� *�� ��&)X� �����)�� 5��� ��� �E&�*"

������ �" � R��&��� R��%�� ��+� *�� *"��� �%�� 90,2I��� �"��� ����� R��%��� �)��� *�� ��+67I*�� ���+��� 5���� _��� >��� ������ ����� *"� _�� 5 ���� �� �����)�� �+�� *? L�=�

R��&��� R��%��,.� ^�� ���� ����)6@@0(.

*(��)5(0�� �������� 1�2( ����(�� ��� ���E� *(�� �'( )�=456(�'(�� ���7�� 8

R��%��� �)��� *�� G167R��&��� R��%�� *�� HGB 90,2

4���� 5�� HG9,GR��&��� R��%�� *��� R��%��� �)��� *�� 69H,1

�� .��+ ^�� 6B7,6

هى أ)� ا�����

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٣٠

��+�� �����)�� 5��� S� *���)�J� 5 ���� �� )5��+9(�*�� �3 *?0H,1*:� I���&�� �"������= ���� ���� ���� ����� 5 ���� �� ���� ? �"������ ���� =� �� ^�"������ ���� ��$�� �%�� S� HH,6BI��+�� *? L�=� �)�J� !:�# *��� S� ���+��� *�� N�� ����?

� �"��- *�� ������� ��$��%�� ��+�� =� .�� 5�P� :���&�� *:� M�+�� � !�# 4�+�� 5� �:+� ��� ������� �����)�� ���- 4���� R��#? �"+���� )������ K�3�� �� ��� �� ��� ��$��%��

��� )7BBH (*?GH,@I*�S��J� ���&��)�� �G@,6I�:)��� ��+� *�����= �������� *� �#=� 4�# �)��� ��+�� *"���� 4�# ;���? ����� �� ����� ^�U� ��+��� ��� 5��� !�#..���

5��+�� _U��*?:���&�� .:��+ !�# >� � ���� ��)� *����� �����)�� *� !�#P� ������ ���"�� ��$��%�� ����� 17,1I����� ��)� *����� ���� ���� �%�� ����� H9,0I.:� ^�� ����

&���>��� )6@@G (K��&� �"��� ���)�J� K�+� ������ ����� ���� �����) N��.

*(��)F(�G�(�� 0�� �������� 1�2(���;H�I�(�( *2���� :; )�=456(

���.�" ���7�� 8*(�����;J�*2���� :; :

���� ? 7B0 0H,1���� 6GG HH,6��$�� 6B@ 7H,H

�(�/�� K(�:5��� 7@H 17,1O��� 69G H9,0

��+ ��� 5)2(!�� ��� *"���� ;� �����)�� .� � *? _U:� M:��� �&���� ���+G0,HI������ ��$�� �"������ *"�H@,9IP� �&� �� �"������ � *�� "E 4� �:��� �� ������

���� ���� *�� �)��� �&���� ���+��� 5���� �� ,5:�� �� F$�� �"E? ����� �$��: J� *? �)��� L��� � �C�� �&���� ���+��� 5��� ��� ��# *�� ���:�� ����'��� 4�+�� ��B,6HBI

�� ا����ر ا���� ��� ا������ت ا�������ت ���� ا����ض� ��� %$#�� ��" ا���دات ا� �ا

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٣١

�-� =�!���� �� ��%� ��# *� �&���� ���+��� 4#�)� M��3�� �:�&)P� <��:�? �� .�� ���� ���3��� �� �&���� ^)�� ;� �"�� ;������ ��-� ��� ���� _����#J��")��� .

*(��)6(�2(������ ����(�� *(�� 0�� �������� 1�G�(�� ���� ���( )�=456(

�.�"�� ���7�� 8������ ����(�� *(��

��$�� 7G0 G0,H���� ? 621 H@,9���� 72G,@2 �G�(�� ���� ���:

08GT���P� �� 4��? 762 0@,778HT���P� �� 4��? 600 H7,GH80T���P� �� 4��? 126G,H

����� 6H7,@

�����)�� �"��-� ��� �")�� ^) S� *��)5��:+@(*�:� �:3�7G,7*"�:� I���� ����� ���+��� �U �� ^)�� .��+ *��-��7H,@*���� �")�� �3�) *�U�� *"�� I

����� L����� 4' �� �� �3�) �"���7B,@� I6@,7������ !�# I.� ���:� �U�-��� �:�� �%�� S� �-���� �")�� �3�) *��-��H,1>���%�� ��+� ��� I)7BBH (L����� �3�) *?

F$�:� .:� �:3��� *���� �")�� �3�) �"��� S ��� ���# N�� �")�� �� ��U���� �3�)�� �� �-���� �")�� �3�) *��-�� ���� ���� ���-�� �� ���� �� ������.)�� �3�) *? S� � �:"

!�# >� � >��� L����� L���� 4�&)�� ���#� �� �� �� *� K��� ���� 4��-�� ;�) �� ��� !:�# �#��: �� ��� 5���&�� *� ��� *d� ������ ���-��� ������� !�� ���UJ�� ������� K�����

�����)�� *�� ������ �"E.

هى أ)� ا�����

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٣٢

*(��)L(����� :G��� &�� 0�� �������� 1�2()�=456 (

����� ��� ������ ������ ��� �,�� ���� ����,�������� ����,������ �,������� ��,�

����� � ��� �!,�

5��+ ���)6B(!�� )�� ������ �&� *�� ��)��=� ���&�� 4�+�� ��� N���� ����� ���# L��� *? _U� M��� �� ����&� M�)��� 5� *�� N����� *� �:��&�� O�:-��� ����

��� ��#� �&��� :���'��� 4�+�� ���� ��3�� ���%�� �&���� ���+��� 5��� �:�# L:��� ����� =� N�����GI5��&� /�� S� *������ )����� )��=�B,672�B,60H �B,6H6�

B,6HB ������ !�# ..� F$���� ��� ^� 4��������#� 3��� ^��-��)7BBH(�:+� S� *?*� ��+�� �� ��� ��� �&�� *�� ��=� ��� ���# L��� � N-? �� �� *� ������� �� �� )- *��

����J� U�� *� '�? ������� ����)�� �# ��+� ����# <&7Bc���# ��:���)�� ���:���� L���� ��+� ��� .3��� ��"&� ^��� )7BB6 (���?+����)7BB7 (��� ���� � ������J� �:�������

�&�� K��� .�.&�� N��� S� *�� ^��-�� ��#� 3��� �+� �3� 4��)7BBH (M:� 4�:�&�� N��� *?

E = ����� ���&��� �$��� ��# '�? ������ *? >? ������� ����+�� ���#*�-Y �:� ������ *? ����& 5�P� �$��� ��#(Musaiger and Mistery 2001 , Rabkin et al., 1997)� ��� �#�:�� *�:�

������ ���&� �$��%��*"����� :� �� �� ���'��� * ��� !�# �E�� ��� ����P � �:�� !:�# E��+�-�� "E����# T��� �� ���� ��� 5�&��� * ��� ���� �����)�� ��.

�� ا����ر ا���� ��� ا������ت ا�������ت ���� ا����ض� ��� %$#�� ��" ا���دات ا� �ا

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٣٣

5��+ )6B(O��-�� *�� ��)��=� ���&��������� 4�+�� ���� ���'��� N������ �����)�� BMI )����� *����� )��� 5��&� 4��-���

�#���� *��(��� ������� @���� �7 �(�� ������ B,BG6

������ N����� B,672*���&�� O�-�� B,60H*��#��+=� ��� �� B,B91

5-��� 8B,6B0 �&�� B,6H6*S�' 5������+� 8B,BHH

5����)�J�5 ���� �� 8B,B60 ���+��� *�� ��&)P� 5��� 8B,B72 �&���� ���+��� 5��� B,BB@

��� ��#5��� �&���� ���+��� B,6HB*�&���� �")�� ^) 8B,6B@

*N��� ��# >��&�GI

.D"��

� �����)�� ���� T��� ���� �� ������ F$�� �"E? ���'��� * ��� ��� ����� 16,6I��*�:� ��� ������ ���� 5�&�66,G* ��� K��� � I62,2I.5:�� �� F$�:� �:"E? ��� �$��: J�

*������ )����� )��=� 5��&� 4��-��� ���# ��+� M�)��� N��:��� *:� �� *�� ����&� �� ��� ��#� �&��� ���&�� O�-��� ���� �+��� 5��� �� �&���� �� �:��� ��3�� ���%

4�+�� �� ��# L� ���� =� N����� GI,��$��:�� ��$��%�� ����&�� �&� ��+� ������ *� "E 4���� 5�- ���+��� 5���� 4�E�=� 4�&�5����� &��� ��+� 5��� ��)�J� .��:� *? 4:Q�

�����)�� �#� D�& �� F$����*"�����E�� ��� ����(� ���:'��� * ��� !�# �=�!:��� M:�?

هى أ)� ا�����

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٣٤

R�+d� ���� N��� .�+��� ��$� N�� �&���� ��$��%�� ����&�� !�# <����� ������� *� �� ��� ��:"� ����3'�� F����� ���� K�U !�# ���(��� �"'�� � �)���� 5���&�� ����� 4"��� ������

C��� 5���&��� �"����?� ������ *# ��$��� P ���"E *� � ��� �"�� ������� �"� ��� 5������ *� �"�K�)-�� �� ���.

������$1

1������������ :�+��� ��? ,����� ���>.)7BB7(.�&��+ �����) *�� * ��� O3�����J� ��� ���&�� K�: .

��+������ R��%�� ���&�����%.H)1: (H118H91.���� ,5���.)6@@0(.3�"��#� ��$��%�� ��� �� 4��������=�� ���-��� ������ �&��

�#��+=�� �� ���)�� �������� 4��&�� �����)��+��&� L���� �&�.��+�� ���� .�&��+��&� L����.�����.

���+���,5��� ,D��# ��? � *���# f^ �,*�� .)7BBG(.#� ������� �:�# 4��� )%U )�� �"�����)�� �&��+� �&��+�� *����� *���3�������J� *�:&�� �:����� K� ��� ���&�� .�:�+���

���%��� R��%�� ���&�� .6H:6128626.>����&�� ,�����.)6@@G(.K��#�)�J� K�+� ������ ����� ���� �����) N�� .� ��+��� ���:��

��3��)�� 4��&�� .6B)2:(686H.!��&�� ,;�������# .)7BB6(.��:� ��:��� *�:� ������� * ��� K��� � �)���� 5���&��

�������� 5��)P� .�� ���&�� ��+������%��� R��% .7)7(:6B7–667.>���%�� ,� ��� .)7BBH(.�#��� ���� !:U�� ����&�� �Q� ����&�� ����&��� K?��� �$��%��

� ����� K�+ ������ 4�E&� .��+�� ���� .���:����� �:����� �� ���� ������ ����� ��K�+�.

�� ا����ر ا���� ��� ا������ت ا�������ت ���� ا����ض� ��� %$#�� ��" ا���دات ا� �ا

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٣٥

>��"�� ,���)�f�������,<�)�� ��#f*���� ,� *�� >��"��,!�)��.)7BBH(.������ )����� D�� �� �&��+�� ;����� ��# ������� �+�� K�� ��� 5���&�� 4�? *� .R��%�� ���&�� ��+���

���%��� .)2(:61H8690.4�����,�N�,���- ,<�3��� .)7BBH(.*�:# �:� ���:&�� � ��� �"&��� ���) <����� <�&�

)*���� (��+������ .���%��� R��%�� ���&�� ��+���.)2(:76B8776.����� ,*���� � � �>���%��,���-.)7BB6(.��:���) � ;�:) *�� * ��� K��� �=� ����

K����� �������� *�� ��� *��"&���)����&�:�� ���&�� ������� (R��:%�� �:��&�� �:�+������%��� .7)0(:H680B.

�� �,�� �.)7BBH(.�:&��+ �:��) �:�# ������� �)���� ��$��%��� �� ��� 5���&�� �&��� �� �������� .R��%�� ���&�� ��+������%���.)2:(62287B@.

3��� ,� �� ��#*�^��-�� ��# ,����.)7BBH(.�)���� ����3#=�� �� ��� ;���+�� �&� *�: ��� ����� �� ����� �����) ��# ������� .�:��%��� R��:%�� �:��&�� �:�+��� .

)2(:7068701.3���,*� �� ��# .)7BB6.(�:�# �:������� �)���� ��$��%��� �� ���� ��#��+=� 5���&��

���� �� R���������J�� ��� ���&�� K,���%��� R��%�� ���&�� ��+���.7)H(:682.�4 �� �$�# g��� f,5��� ���&��,�� �.)7BBH.(���#� �&��+�� ���) *�� ������ ���� N��

��#��+=�� ������� ����&�� �&�� L�� .���%��� R��%�� ���&�� ��+��� .)2(:69G862H.

1����������E� :

Al-Ansari, M.; AL-Mannai, M. and Mussaiger, A. (2000). Body weight of university student in Bahrain. Bahrain Med Bull. 22:135-136.

Al-Isa, A. N. (1999). Obesity among Kuwait University Student, an explorative study. J. Res. Soc. Health . 119 (4):223-227.

AL-Mousa, Z. and Parakash, N. (2000). Prevalence of over weight and obesity among Kuwaiti children and adolescents. Bahrain Med Bull. 22:123–127.

Garrow, J. (1988). Obesity and Related Diseases. Churchill Livingstone, London. 1-16.

هى أ)� ا�����

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٣٦

Kuczmarski, R.; Flegal, K.; Campbell, A. and Johnson, C. (1994). Increasing prevalence of over weight among US adults. The national Health and Nutrition Examination Surveys. JAMA. 11:205:272.

Lowry, R.; Galuska, D. and Fulton, J. (2000). Physical activity, food choice, and weight management goals and practices among US college students. Am. J. Prev. Med. 18(1):18-27.

Musaiger, A.; Abul-Adeeb, N. and Qazaq, H. (2002). Nutritional status of Emirati Women in AL-Ain City, UAE. Bahrain Med. Bull. 22(3):140-144.

Musaiger, A. and Mistery, N. (2001). Obesity in the Arab Gulf countries: An Annotated Bibliography. Bahrain Center for Studies and Research, Bahrain.

Musaiger, A. and Radwan, H. (1995). Social and dietary factors associated with obesity in uneversity female students in united Arab Emirates. J. Royl. Soc. Health. 115(4):96-99.

Musaiger, A. O. and Gregory, W. B. (1992). Dietary habits of school children in Bahrain. J. Royl. Soc. Health. 109-112.

Mokhtar, N.; Jalila E.; Rachida, C.; Bour, A. and Elkari, K. (2001). Dite, Culture and Obesity. Northern African J. Nutr. 131:887-892.

Rabkin, S.; Chan, Y.; Loiter, L. and Reeder, B. (1997). Risk factors correlate of body mass. Can. Med. Asso. J. 151:26-31.

Rissanen, A.; Heliovaara, M. and Aromaa, A. (1988). Over weight and anthropometric changes in adulthood aprospective study of 17.000 finns. Int. J. Obes. 12:391-401

WHO. (1998). Obesity. Preventing and managing the global epidemic. Geneva. Younes, R. and Hemeda, H. (1989). Nutritional status of college students of both sexes in

Cairo . Home Econ. J. 5:26-37.

�� ا����ر ا���� ��� ا������ت ا�������ت ���� ا����ض� ��� %$#�� ��" ا���دات ا� �ا

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٣٧

The Effect of some Dietary Habits on the Prevalence of Obesity among Saudi Female University Students in Riyadh City

AL-Amer, Huda Ahmed.

College of Home Economics and Art Education in Riyadh ABSTRACT: The purpose of this research was to study the effect of some dietary habits on the prevalence of obesity among Saudi Female university students in Riyadh city. Data were collected through questionnaire from simple random sample of 468 female university students. Frequencies, percentages, mathematical means, standard deviations and Spearman correlation coefficient were used to analyze the data.

Results revealed that the students average age was 21.2 years, average height and weight were 159.8 cm and 58.1 kg, respectively. Results indicated that most of the students (61%) had optimum body mass index (BMI), 11.5% were obese and 18.8% were overweight.

Significant correlations were observed for age, educational level, specialization and frequencies of fast food taken as independant variables with body mass index BMI as dependant variable. The results illustrated that some bad dietary habits were observed among the students such as irregular in taking the three major meals a day. It is recommended that more attention should be given to nutritional education for university students regarding the selection of a balanced diet.

�������� �� � ��

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٣٨

� ������� ����� � ��������� ��������� �� ���� ������ ������ ������ ������������ ������ :����� �� �!�� ����

���"#�� $��� %��� ���� ������� ���� ������� ������ � ����� � ��

&'����:� ���� ������ ��� ������ ���� � ����� !"�#�"$�� ����� % ��� &�� %� �� �� '� (� '��� ) � � *���� � ��� �� � ����� ������� �+ %.- . / ��� 0�)233 (�� � % ���&��� %&� � #��5&� �&� � �&�� 6�

)% ��� �� (% � *����)% ��� �� � 7 (8�9 �� ��: 0�.� ��5 %� ;��<�� =����� 0��� %� 8�(� / >?@A&�B;��� � 0� ���)C@C (� #�.D� 8 �.��� � �� � ���� �� ��� ������ 6��� ��� ���� �E#���� ���F� �&*�

% ��� &�� �� � �$�� - . % ��� �� � 7� % ��� �� %� ���5���� % ��5��� % � �� ���)G>,@(%&�� � % ��� �� � 7 �� � �$��)?2,2(%B.��� �� � J�� 0 ����� J�� � K<��� F.��� ��� ����. %� ��F - . -

�� ���)?A,G(%=��L�� 0 ����� ��� 8�. %� 6 � ������ 0 ����� =�" %�.�� M���� � 0�.��� K���� �L�� %�� N ��� 0�.���OP���� ��9� )CG,2(%M���� � O���.�� 0�.��� �L�� %� % . �+ %QN�� 0�.� �� )?G,>(%.

) �#�.D� 8 �.��� ��F� ��� ���9ANOVA � ���� % � #�.: ���� ���� ���� )% ��� � 7� % ��� (O���.�� 0�.��� '��� � J���)� ������ J�� � =3,333 (%&� 8&� '���& � �+ ������ '�� ��F� 0� �� �

P����)� ������ J�� � =3,3C ('� (�� .�� �� � J�� '� (� 8��� � � %� %� SN�� �� �&���� � ��� �� ��� 0F�� � �� /���)CG,@(%��<� �� ;� ���� ��# .� &���� % &� #�&.: ���� ���� ���� E#���� ��T��

)% ��� � 7� % ��� (% ��� &�� %�� BS&���� �+ �F�<.���� �<<����� ������ '� (� %� 8� '��� �� � �*��� '� (� '��� � � ���� ������ %��N< %&� � �� � ��� % ��. ����� � � ��� ��� 8��� �"��

�&* �� �&+ 89� ���� '� (� 8��� % ��� �� � 7 8N< �� � B����� �.��� ��� ��� �L� 6� �� %����� U �(� ��(� 8��� �"�� =�5���� V�� ���� %�<�� �+ '� �� %����� %� �� �� � �� � �� �N&9��� �&�9���

�� ������ ����� .�& $� �&��*� % ��� �� % � '� (� � ��Q� �#�"$�� ����� J�� � K<��� %� 07��� ���� ��: ����� 8��� /<��� - . % ��� �� � 7 ��� '� (� '��� � 8��� K<��� ��: � 5� E#���� %� ): % ��� ��

���*� ���L W9� ��: '�" /�� ��� K�� (� �+ % ��� 0�.��� .�& ���� O���D ��.�� ��: � ����� ���9� ;�& �� % ��� &�� % &� ������� U���(� U�� �5��� J�� ��� '� (� 8��� 8��� � LQ� %� � ����� %�

����� �.��� ��� '� (� 8��� � ��� %� � #�"$�� � �����. ــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــ

% � *���� % ��� �� %� �� �� '� (� '��� ) �#�"$�� ������ ������ ٣٩

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

������

�&����� B����& . % ���� %� ��<�� 6 �� 8�. � ��� � �� ;��� �<�9�� ��5�� 0�*� X* M����� 0�.��� M � % ������ '�"� ��#��+ %�� B;������ � ����� ��$�� ���+: �5�� ��� 8&F�� B

K���� % �D� ��5 �+ 8��� ;��<� ;����� .0�&.� 8�5�� O���.�� 0�.��� ��: �� *� %�� � ��� 0�.�� ������ %QN��� �*��� � ����� P���� 8�5�� %��� '� (� � �.��� �)��Q���� ��(�

=������� �.����).�B ��@33?.(� � "7(� 8#��� %� '� (� ���� ������ �� ��� % �D� �+�� ��� 8&�� � *. �<+ B

��� � "$��� ��� Y ���� � ���� ���<�� %� ������� � �� $� � �� ���� .� '� (� �� ��: ;����� 07�� B� (� O�"$�� �� � ��� ���� �� �)Z � '� (� ��� % �D� ���O�"$B�� ): �

M � M����� 8�.� 8��� � �� � 8L�� - . B@3%������ J�� ��� ��� '��� ��� % ������ %�)� ������ �������� ����D� ����.(

� �5&*�� �&�: ������ E �9��� ��.(� �.��� ! � �+ ��$� ��� � #��� O .(� ����� � �*<�� '� (�� � %� � ���� '��� B'� (� 8#�� '�� / ��� B� ��&��� �&� � ��" 8&#�����

� �� � %� ��� ��: �+N: ��<������ �� ����� % � � ��� � [������ BJ�&� �&��.��� '� ( % ���� ���)B�L�.�� @333.(=�� ��� % � + � #�"$�� � .��� %� ���%��9Z )>\\\ (%�'� ��

�� % ������ ����� ������ %���% �� + ��9� �� �� <��� %��(A) �(D) 6&�� B%������ �N� 8� �� � #�"$�� �� *�� �+ ���� ��� �.��� '� %��� ����� '� %� 6&�� 6��� �� %�� B�$���� ����� � �� ��� 6��� �� 0N���� ]N��� 8� .

� ��� ���� � ����� %� � ���� � 5�� ����� �#��+� '� (���� &�� ��� �&�: B�&+ � U��&�(� %&� � ���� &�9&% ��5&�� ��&�� &�*�� U��&�� �BK��&�� U&���

%�� &��(Erkkilä and Lichtenstein, 2004; Ambrosini et al., 2004; Br purba, et al., 2001; Tabak, et al., 1998)

������ 8�� %� � �� 0���� � �� �� ;��L�� K�� �̂F. �*�� %&�(� V& *.� �&+ 6� ��( B=��� �� �5�� �#�"$�� M� � M���� ��5� 8&�� �&������ �+ '��� )� �)��� � ��� %� _): B

�������� �� � ��

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٤٠

%&� ������ '� (� ��� � � 0� ;��<�� !"� � �� B��.��� '��� �� � +� � 7 ������� � ���� ;������ 8���� U��)/����� % .B@33` .( ���� � 5� �� %� ;������ ������� � #�"$�� ����

0�� ������� ;����)>\\2 (0� "�� � �5*��� '� (� 8��� 8��� � ��� ��:>\C? %� 0\,@0�/��: /<�� � B0� ��>?,20�/0� 0� ��>\\20.0�7� � ���� /��� �� � )>?@> (W�&�� %�

����. %� '��� )� 8���\A,@\ 0� %� ��� >\\\ �: 0%� �* � �\3,G3 0� %� ��� @33G0.

%+� 0�� ����� ���� � B������� ��9 �+ ;� ��� ������ ����� 6 �� W95� P�. � ��9��� ����b� ��9������ S#����� � ��� 0���� F<.� ���� ����: O�L� �< P�. ����� %� �� B

%� � ����: ����� ��: �� % ����� 8 ������ � ����� 8� 0���� 8���� 0 �*� ��� 8���� ��� �$��)%����%��9Z� B@33>.(

��� ����� V�� ;� B�� ��� &��� �� � �� 0���� ��� V�� %� ��*�� � ��� ����� �&�� � �� ;���. ���� ��: P�.� &�� %� &�� �� �� ��� 8L� ����� � ��� �+ %����� 8��� �� B

���� B;� ���� ������� �.#���� �� � �&� �� ����b� � ���.�� ���� �� ;� � ��: ��*�� � ��� =%&� �&����� ;� �(� %� - . ��*�� �+ �� ��� 0��9� � ����� 0�� 8N< � B%����� ������

%� � ���� ���F ��: =��� �� ��*�� ����� 0 ��� ;�N�� ���� ��� �������)������B@33?.(� ��� � 5��Rohrmann et al. (2002)���� ��: 0�.��� '��� � %� ��� �#��(� 0�� �+ ����5 � '� (��� � �5���� � �*��%�� �� ���D� ��9� ;� �� ����� �� 0.<�� ��� � �5��� .�*�� �

� J�T� '� (�� 0�.��� �+ ���9� ��� ��<����� ;���.�� ���� ��" ����� V�� %� ���� ���F%�� ��� ���<��� /�5�.

��<�� �+*L�� J�� ��� �� ��: � #�"$�� ������ ����B�� 0�� %� �&+ ;�LT&��� 8&���� O�"$�� '��� � !"&� %�&�� ��� � ����)�� � ����)�� � <��� 8������ %� E �� ��� ������ B

�� . �� �# ������)BY 5��� � �.�� ��� >\\> .( =�&�� � 5��)>\22 (�&�: ���&��� %� #�"$�� � �� 8�*�� ����(� / �� .� %� ;���N�� ���� ) �� � �� ������� X<�� ���� ��:� B

� �� ��N<��� ����(� ��� ���� ��*� ) %��#�"7 W*� =� -�. ) ��. �*+ .

% � *���� % ��� �� %� �� �� '� (� '��� ) �#�"$�� ������ ������ ٤١

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

�� ;�� ���� 6����� ="�� 0���� �LQ� /������ �+ ;�# �� � �*���� �� � �*���� �����+ B#�"$�� ���9&� �<��9� � #�"7 ���� ���� �.���� /������ 89��� B/������ �+ ���+(� �L���� �

)� � �� ���� �# ��� � +*L��� � ����)�� � ����)%����%��9Z�B@33>(.%&� �&������ W��&9�� 6�� ��� '� b�� ���� O�"$�� ����� )� ����� �LQ� �

�)�� � ����)� 8������LT�� �� � � + 8�<�� � .���� � ����8������ O�"$�� � ��� � ��� ��� ����(� 0 �*�� ���� ����: �* ��� � ����)� �� ����� ��<�� 89� J�� � 8������ '�� %��

J�� �� �#�"$�� �����)B��������@33?.(��� )� ������ ������ � ��� ����� ���� -.�(� ��*� ��F�� �&������ �+ '� b� ��

����� J�� �� � ��� �� � ����� �"� B����� � ��Q� �#�"$�� �&�� ������ ��: � ����� !"� �+�� B�& ����� /&���� % &� '�& (� 8���� ���� ����: �+ ������� � #�"$�� � ������ ������

� ����� �� � J�� '� (� � ���� �#��<� �#�"$�� ����� J�� �� .�+ ��9��+ -.��� ���5� ���+���:d

*'� (�� P����� O���.�� 0�.�� -.��� �� � '��� � J��.*�� ��� '� b� -.��� �� � '��� � 8��� .*'� (� '��� � 8���� K�� �+ �� ��� �� ������ =����)� J�� ��� � LQ�.*M���� � �L�(� '� (� � ���-.��� �� �� .*-.��� �� � % � '� b� ��N<��� ����� V��.*'� (� 8��� �+ ������� � ������ ������.

������ (��� >.V��+ ���� �� ��� �� ����� J�� ��� % � )�� � 7� % ��� % � (�&+����� =�� ����

�#�"$���.@.�#�"$��� �+����� =�� ���� �� ��� � �� % � V��+ ���� .`.�� ����O��5�� ��N<��� '� (�� �� ��� =��5�� 89��� % � ��.

�������� �� � ��

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٤٢

)*��� +!��� ����, +!��� -���:

� �.��� �<���� E����� � �9� 0� ������ � ��� ��� ���� ="�� �� ���� �<�� ) - . B�&����)� �+���� �� V������ �� �.�� ����F�� % � ������ � ���� 0�� 8� � <���� �����

� ��9�� �����)�� ;��F�� !"� �+ � �9���� J�9(� ����F�� % �� �� �)X�&� %��&9Z� B@33@.(

+!��� ��.:/ ��� 0�)233 (6��� � % ������ %� � #��5� �� � ��� )% ��� �� ( � *����%)� 7

% ��� �� (�� ��: 0�.� ��5 %� ;��<�� �+ =����� 0��� %� 8�(� / >?@A&��� B;��� � 0� �)C@C (6��� � #�.D� 8 �.��� � �� � ���� �� ��� ������ ��� ���� .

+!��� ����,:0 ��� ���5� �N�� ���� � ��9���� X ����� �# � ON�� %� �L�L ��� %�&+

� ����� � ��� ����(� 0���� � "$��� � ������� ���� ������� ������ �&���� �& ����� �& �� � �� ��� ������ ;��� ������� � ����� ����( ���.� �� �� J���&�� %: �&�� ��*<�� �*�� B

+�� �� �� �� ���� D��6�������� U�� �". �� �+N: ��� B��� ����& D� ��L ���9� 0� 6�� � ���F ��� <�� 8��� 8��� �)/,12(�� ����& D� �&�L ��T� � �� �� � ��� V& *.

� ����� U��7�.����!������3� ������ ���!��� 4�. :58�(� ��.��� :89���� �� ����� J�� ���� � ����� X����� ����� 8�5�� ����� W#�9�� 6 +�

������� =��5��.��L�� ��.��� :� O�*� � 6 +��'��� � �+ ������� � #�"$�� � ������ ������ ��� ���� (� ��� J��.�� '�)>@(M����.

-�L�� ��.��� :%�N��)`G(M)�T -.��� �� �� �#�"$�� ����� J�� � 0 *� ���9 %� %�� '� (� 8��� � ��Q�B0�� ;���� -.��� �� � � �� �� - .� B)� )����0%�� B

����)`G(���� -�L �. .��� ���� �� ���9� ���� B�.�� ����� ;���� ��

% � *���� % ��� �� %� �� �� '� (� '��� ) �#�"$�� ������ ������ ٤٣

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

�#�9�� 0��� ) �� B��D� %) % ���� �� W�9 �*+�M�� Q�9��� ����� 8��.� �� B������� ���(� �.�� %�� '�"�)>3G (���(� �.��� ����)`G(���� J�� 0 � ��� B

� ��: �#�"$�� ����� � �� � %� �L�� ��� 8�.� /<��)C\(���� � ����� J�� ���� � ��� 8�.� � [����� ��� % )G`dC2(�� ������� J�� ��� ��� 8�.+ U<9�

%� 8��)G`(����.

��6!3� 7��!���:�� � � �� �� � ��: � <���� �� ��� 8 �.� 0� �#�.D� 8 �.��� � ��� O���: �� �&�� B

E���� ��� �#�.D� ���9)� O���: 0�SPSS11 ������ � �#��� ��� P��9� ) &.�� ���=� ���� ���.�)�� .� ��� ����)� 8��� 0�9� � �� Pearson �.� ���9��8% ���� ANOVA

� /��� ���9��=)�@.(

-������8*������

��6'������� &:9�:��� ���:��:

% ��� &�� %&� ���5���� % ��5��� % � �� ��� �*� �#�.D� 8 �.��� %� SN��� 7� % ��� �� �� � �$�� - . % ��� �� )G>,@(% �% ��� &�� �& 7 �� &� �&$�� &��

)?2,2(%� ����� �+ ���5 % . �+)G>,`%(� -�D� %�)?2,C(%���"&�� %�B�"&�� 8���� ���5��� �� ��� X��� ��: � 5 )>('�" SN� .

�������� �� � ��

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٤٤

8���)>(��� ��� -.��� �� � X�� W#�9�� ����� %� ����

=��� =��� � 7

K������

`C@ `GG C@C

G>,@?2,2>33

X�����L�� ��" K������

`C` `G? C@C

G>,`?C,C>33

������ ���;�� SN� 8�5)>(%�%� �L���� ��� �L�L )A?(%����� �� ���� �$� %�)�%� 8�

?3�� (�5 0� �� �)>>,`(%����� ��: -.��� �� � %�0.

64

17.5

7.211.3

0

10

20

30

40

50

60

70

40 �� ���50 �� ���-40��50 �� ������� ��

ت ا�������� ��� (1) ا����� ا������ �

% � *���� % ��� �� %� �� �� '� (� '��� ) �#�"$�� ������ ������ ٤٥

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

<��8�� 7'���:�+�&�� ��&��+ �#�"$�� '��� )� ��� �+ ;�LT��� ����� 8������ %� � #��5�� ;�*�� ���

%� /������ %� 6�+ /������ ���+� 8���� �+ �� Q�� V�� (� � #�"$�� ������ ��� ��+ 8� 8�. 0���� %� 6��. 9��� �� � � 5�� B=��5�� 8)8���@(�&� ��� ��� %� �L�� %� ��:"%&�

% ��� �� � 7� % ��� �� ")G`%M� �*� (M � &� �N&<9�� � ��&5 8�9� J�")%&� 8&��`3338 �(�.�� ���*� B)@>(%� ��5 8�9� J�" �*+ � � ��<���)A333 �L�Q&+ 8 � (B

�5� 0� % . �+)`,@(%�� =��5�� 89��� ���*� ��:.

8���)@(-.��� �� �� =��5�� 89��� =��5�� 89��� ����� %

%� 8��>3338 � >CA @?,@%�>333 %� 8��`3338 � @>@ @\,@%�`333 8 � ��: %� 8�� A3338 � >AG @@,C%�A333d\3338 � C?>3,@�L�� %� \3338 � C>\,2

��L � 7 A3,2�5� 0� @``,@

K������ C@C >33

�����:8�5 % �)@(�� ��� ��� %� �L�� %: )G`(%�&��� O�� �<F����� % <F���� %�

�5� % . �+ ���+(� J�� �� W9 K�� �+ �� � ���. �< F���)>C(%8��(� 8$�5)� ��:;�.�� 8��� ��� ��� %� '�� %� ��F �� � B)>C(%��� ��%��� ��*� ��� � ��)?.(%

�������� �� � ��

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٤٦

���� ا��������� (2) ا����� ا�! ��ر

53%

4%

17%

17%

5% 3% 1%

����

������

��� �����

���� ���

�����

�����

���� ��

������� =������:��F 8�5)`(% �� - . -.��� �� � J�� 0 ����� J�� � K<���%��% L�&.���� &�7

�� ���"% ��� �� � 7 �� % ��� ��")�.�C@(%"M � � ��<��� � � ��� � �� � J� )=��L������ ����� ������ %� (� � �� � 8�*� '�"� �)�%� 8�G(%%� �(�% .� 5& � �"��

% �� 6 �:)>\\C (- . O�"$�� '��� � �+ ;�LT��� 8������ 0�� %� �� ����� J�� ��� ���� ="�� 0 ����� J�� � K<��� %� � ����� %� � ���� ���� �������� � "7(� � ��� �+ �LT � B��& (� %

�� 0(� ��9� ������������+� �� �.� � ��� ��� %���� � #�"$�� ��� 6� (� 0 ��� %� �� B0�� %� ;� (� 6����� � � �.� �+.

4.4

11.411.8

25.9

46.5

05101520253035404550

���� �� ��� ����� ���������� ��ن������� ���������� ���������

��� (3) ا���!�ى ا�!� �� ����� ا����

% � *���� % ��� �� %� �� �� '� (� '��� ) �#�"$�� ������ ������ ٤٧

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

����> :���������� �������� ������ ��:������� ?�:���� @���!�� $�!��� 7���� 4�. 7��*3� =��:

8��� %� SN� )`(N ��� 0�.��� �� M���� � 0�.��� K���� �L�� %�OP��&�� ��9� )CG,2(%O���.�� 0�.��� �L�� %� % . �+ %QN�� 0�.� �� ���� � )?G,>(%.�&�F� �&��

���9) �#�.D� 8 �.���ANOVAM #�.: ���� ���� ���� ���� % � 0�.��� '��� � J��� �O���.��)� ������ J�� � =3,333("% ��� �� S��� "�� '�� ��F� 0� �� � '���& � �+ ���� %� 8� P���� )� ������ J�� � =3,3C ('� (��)� ������ J�� � =3,`?(��: '�" /�� �

�� ��+�� O���.�� 0�.��� ���*� ���L W9 B!�&�" � /� V<� �"�� X���� &� %&� 8&� )@33` (�0��� � ��� �� � ����� ������� � #�"$�� ��������)>\\2(�&������ 8�. P���� %� %�

�+ ���(�.��� '��� �� �� �� ;��L�� %�� B������� 0���89��� =���.�� �� ������ 8 ���� .������ 7���� %���,:8��� ��T )?(0&F�� � �� /��� ����� � ����� �� � J�� '� (� 8��� � � %� %�

�� ���)CG,@(%�5� % . �+ ;� ���� ��#��+ ��)?@,2(%�: �� ��� %��� �� %� 8 N<� �� 0���� ����"� '� (� � �� ������ O*��� �+ %���5��� !g��� � /� V<� �"�� ;� (�)@33? (

0�& �+ 6 �� � ����� � ������ ����� �.��� 0� �#�"7 �5T�� �.� E��� '� �� %: %� ����� V �� %� 8<�(� J�� �� � � #�"7 ���� % ��� ;���N /� �#�"$�� 0����0.�&<� �� �

)A@,C(%6��L W9� '� �� ��� 8��D� � � %� %�.

8���)`('� (�� P����� O���.�� 0�.��� 8��� ��� 8��D� J�� 0�.��� K�� �#��%� .�%����%����%

O���.�� 0�.��� `A,@?G>`,@G,A%QN�� 0.� ?G,>@C>@,\>G����� 0.� @G,`@2,@>C,G@\8���� 0.� `,\>A@C,?G@,2�*��� 0.� >@,?>C,G>\,GG3,AP���� CG,2>2,`@,A`,`'� (� ``,>?A,\>@,`C,`

�������� �� � ��

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٤٨

8���)?('� (� 8��� � �� � ���� % � ������ �#�� � .� M���� ����

ا?<=7ول أ789بX*X hXX hXX hXX h

J�� � � ������

� �� 9�%�L� 2,`>\,C>A,C>A,\C,GG,AAC,GGC,23,333**0��� 8��� � �� 8��.��`?,>`A,A>?,G@3,`CC??,?`G,\3,3G**

����� 8N<� ��� � ??,\?3,A@>,G>A,\?,`A,@@\,``A,?3,3?**;� ���� ��#��<� CG,@A\ 2,\>3,?@,@@,`>`,C>2,`3,3C

.�� �� � � )� @>,2>\,C2,A>>A,C\,`A@,\A3 3,2C *X:X h � ���� =��� ���� :� ���� =��� � 7 ���� *J�� � ��� #�.: 8��)3,3G(

�T��� � (� �+ � #�.: ��)� ��" V��+ ���� �#�.D� 8 �.��� ��F�� '��� ) �M��� '� (� � ���� 7 %� ��F - . M�#�� % ��� �� � ���L W9�� �� M���� � �L�� &�� � B

�L�� % ��� ���� ;� (� 8 N<� � � M���� �.@��8�� �A;��� ������:

%� � ����� E#�� ���F� O��5�� ��N<��� '� (� �+ � #�"$�� ������ ��� ������� ��7� % L�.����)CA,`(%���� '� (� 8��� 8N<� �5� % . �+ ��)`2,?(%��: 0��� � � .�

������ ������� '� (� %��N< O��&5 �� ��� ��� ����. 8N< 0� �� � B8�&���(�'�& ;������)?C,\(%�<<����� B)?A,G(%B�� ��� � ��7 �����)C`,C(%(� 8N<� ) ��� '�&

S���� �F�<.���)8���G.(

8���)G(��� '� (�O��5�� ��N< '� (���N<��� �#��%� .�%����%����%

������ '� (� CA,`>@,GG,2G,?;����� '� (� C@`,\@>,@?C,\�<<���� '� (� 2,2@`,G@>,@?A,G������� '� (� @C,@`2,?>G>\,?�.����� '� (� G,GA,C>?C`,C

% � *���� % ��� �� %� �� �� '� (� '��� ) �#�"$�� ������ ������ ٤٩

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

� �#�.D� 8 �.��� ��T � 0��9� ANOVA J�&�� � &���� % � � ���� V��+ ���� ������ '� (� 8���)3,33("�#�� % ��� ��MM���� � �L�� "B;������� )3,333 (�&<<�����

)3,3G (S���� �+ �F�<.����)3,333 ("% ��� �� � 7M���� � �L�� M�#�� "V��<�� ��F� 0� �� � ������ '� (� 0��9� � �+ �)3,@> .( � ���9� ��T ��@89�&�� % � #�.: ���� ���� ����

������ '� (� %� 8� '��� �� �� ��� =��5��)3,333(�<<����� )3,33> (�&+ �F�<.����S���� )3,3` .( #�.: ���� ���� ���� �#�.D� 8 �.��� % � �� )3,333 (J�� &��� % &�

8 N<�� �� ��� �� ����� �8�� ������ '� (� .��� 8 N<� ��: % L�.���� !��� ��: � 5 �� 8�� $� ���*� ������ '� (�.

��� ����� B��;)����� 7A:8��� %� SN� )A(������ '� %� � B8���� B% ���+ �� &� �&��� ��� ����. ��

8 N<� B% ��� �� % � ��9� U ��� 8�. 0� �� � B� �.���B���� % � 8 N<� =� ��� W*� -.��� �� � .(� %� � <� )� ���� ��� � �+ ��" � � 7 �������� J�9(� K�����&�� -.���

�Q� � ����� '�� 8���� ���� �� ��� ���: =����� �)������ (������ �5&��� B������ B� B'��& ��� B� �<�� B����� � B��.�� B������ '� B��*�� B�� <��.� !��" � /� V<� �"��)>\\> (%�

%� �L�� ����@?3 8�b� �.���� '� (� %� M��� � &�� � N � B)@333 (� �5&*�� %� )W*� ���� % ����(���� .�� % ������ 0�� ���� ��+ � �� � #�"7 �� � ��" � �.� � "7� �����

�� B��.(� 0.��� �+ ;������� '�� %� �� �� 6� ��� �� &� K&<���� %���&�� ���� ��*� � ��� ����� 8��� �+N: ���� ������� �+ ;� *+ ��� ��:.

7#����� ����� C�D�� �. 7������:;�& (� �&�� ��� 8�"���� ����� 8 �*�� '�"� '� �� � F�� %� 8�# ��� %� �������

��� ��� '�" X��� �� �� 8����� 89�� '� �� �.#�� �5��� 0���� %&� SN&�� B6���� ���� �� �)8���C(�&5� �*+ /#��� V �� %� �� 8����� 89�� O�� 6< F��� 0�* %� �� � �*�

)?A,A(%��" % . �+ 8����� ��� �� '�"� 0�*� %� %�)?@,2(%'�� ���� %� �� /#��� %� ����� ) �� � ��5� �� � ������)?(%�� i(� % �9Z ���+� ��:6 <�� �� P����� �9(� .

�������� �� � ��

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٥٠

8���)A(� � ���� % � ������8 N<� '� (� K���� �L�� �#�� � .� M���� ���� '� (�

��N<��� X*X hXX hXX hXX h

J�� � � ������

������ '� GG,??C,`@A,A@3,A?,2>@,>>`,@@33,333**8���� '� `\,@@G,\@C,?`>\,?>A,>@`,\@C3,33`**���5�� '� @`,\@?,@@A,A@G,>>?>2`G,G`@,C3,2@ U ��� '� 2,>>3,>>`,@>\,?>2,2@3,2G\,\?\,A3,33G**� �.�� '� >?,@>?,A>2>`,2>?,2>C,GG`G?,>3,G2 % ���� '� `@,G`3,C@A,`@A,G>`,?>`,@@C,C@\,A3,G?

*� ���WA,CC,A\,>>`,G\,C>?,\C?,GA`,\3,32 J�9� '� � @,?C,\G,A`,\>,\@,G\3,>2G,C3,3>*

*X:X h � ���� =��� ���� :� ���� =��� � 7 ���� **J�� � ��� #�.: 8��)3,3G(

8���)C('� �� � F�� %� 8�# ���.� F���� %� 8�# ��� �#��%� .�%����%����%

8����� ��� ?A,A>`,>C,```���9�� 2,?>@,2\,GA\,`/#��� ?@,2>2,C2,G`3

% �9Z W95� >,G>,@3,2\A,A

����T ��� �+ � ���� V��+ ���� �#�.D� 8 �.��� ��F8&��� '� &�� � F�� %� � ���� 8����� ���� �$��+ )3,333("S��� & 7 � �% ��� &� "�&��9���)3,333" (S��&�

�% ��� �"/#���� )3,333("% ��� �� �� � ���� "�� ��F� 0� �� �'W9&5(� /&� V��<�� % �9j�.

% � *���� % ��� �� %� �� �� '� (� '��� ) �#�"$�� ������ ������ ٥١

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

���:���� ������ D;! $�. %���,: ����������. .&� &�� '� (� ���� ��� '� (� F<.� ���9� ��� V���� �. �&��

�� �< F�� �# � ��� S#��5 .� SN�� ������ '� (� F<. 0�� � � ��� �������%8��&� )2(�� ��� � ��7 %�)2@,2(%����� 8N<���� M��&5� % &. �+)>?,C(%���& �&�:

�N������� � <�� )`?,G(%&�� � ������ �F�<.��� ����(� �.#��� 0�� � $� � ;�� 6�� �<�)?3,?(%'� (� U��� %�� #�"$�� ��� � ��*< � �����.

8���)2(� �� F<. 0�� � ������� '.� (� �#��%� .�%����%����%

����(� �.#��� 0�� � $� `?,G>\,>2,C`C,C� <�� ��� >?,C>\>?,AG>,C

� #�"$�� �� *�� �*+ @A,`@?,@\,>?3,?'� �� �.#��� 0�� � $� @>,A@3>@,@?A,>

���� '� (� 8��� 8N<� 2@,2G,A>,2\,2

7#����� �:��� ���.E:8��� %� SN� )\(%��.�)?@(%8����� ;����� '� �� ���� %� %�� % L�.���� %�

��� % . �+ �����: O�L� �L�� ��� ��: P�.�)``,>(%�� � 8 �� ��� ��: P�.� ����5� )@@(%;�L�(�'� (� /� ���*���� ;����� ��� �&<��9��� ��(� K���Q� 8����� �����: O�L�

6+�9� ��� ��� ����� ���� ��� ��� �LT �� �� .6���" � /� V<� �"�� %��&9Z� ���5)>\\C ((� ��� �� �� /��� � ����� �+ �N*� ;� (� ��� %� %� 0&���� ����: �+ 8�

6 ��� B�%�0��9� � �L �.�� ;���(�� ����(� �� � Y����� �+ ������ �+ ��&��� &���� � B����(� ���� ����: �+ %�"<�� ��� %� ���&�D &�� �9� ��� ;� (� ���� ����� ���(� %�

* �� 8��(� U�� �". �� ���� � 8���� ����9 8 �*� ����� %� ����(� ���� %&� 8&���� 8���� ����9������ ���.

�������� �� � ��

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٥٢

8���)\(8����� ������ ����: 8����� ;����� ������ P �.� �#��%� .�%����%����%

8��� ��� ``,>`3,2G,2`3,`�L�� ���� ?>,G@>,A\,2@C,>

�L�� +��� @@@@,A>`,`?@,>

���F� �A;��� ���� �����:8��� ��F )>3(� �� � � ��7 %� -.��)CG,@(%� �*��� '� (� 8��� 8N<�)������

� ��� %� ;� �� � �� �+ (8 N<� ���� ��� ���� ��� '� (� ���. �� �)G,A(%� � 0��& � '� ��)' � ��� �* ���(� � &�� ;���� ��$��� =�5��� '� �� 8 N<��� �� � �� � % . �+ B

%�<�� '� ��.

8���)>3(��� ����� V��'� b� 8N< 8N<��� ����� �#��%� .�%����%����%��*��� '� �� CG,@>A,>@,2G,\

%�<�� �+ '� �� )'� �� � � �(>\`G,A>A,A@2,C'� ��� '� �� )'� �� 0�� :(>`,G@3,2@3,@?@,GV�� ��� '� �� )'� �� ����5(G,AC,2>G,`C>,`

���� =�5��� '� ��;>\@>,G>2?>,G

�� &. 0&���� ���� ��N<��� V���� �+ � ���� V��+ ���� �#�.D� 8 �.��� ��F ��*��� '� �� �+ ���F+ �� ��� � ��)3,333 ("%� ��� &�� 6�N< �&L��"B'� &�� 0��& :�

)3,333(BV�� ��� '� ��� )3,333(B=�5����)3,333 ("% ��� �� � 7 6�N< "��F� 0� �� ��� '� �� � � � �+ � ������ V��< .� 5 ����: % ��� �� !��� ��: 8��� '� (� �+ � �����

% � *���� % ��� �� %� �� �� '� (� '��� ) �#�"$�� ������ ������ ٥٣

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

;���� %� ;� �� � �� �"�� B8�*� ��� �+ � .� M��LZ 6� %�� �� �� � ����� %� 8� 6 �: � 5 � )Rohrmann, et al., 2002 B�������@33?.(

������ ������ @��8 ���:%� SN� 8���)>>(�� ��� ��� %� �L�� %�)G>,A(%�&�*��� '� &�� ���� 0�*�

�� ��� -�L %� �L�� �5� �� � 8�����)`G,@(%��: 0��� ��� %� 6����5 / �� ���9��� ��. ��*��� '� �� � B��� V��+ ���� �#�.D� 8 �.��� ��F� ��)3,333(%&��� �� ��� � �� % �

� �*��� '� (� O��5"'� b� kO��5 �L�� %� ��� ��0������ ��.��� %� ".

8���)>>(� �*��� '� (� O��5 %��.%����O��5 /����� �#��%� .�%����%����%

8����� �+ ���� G>,A@@,`>@,?>`,C��*��� '� �� / �� ���9��� ��.��� `G,@`>,2>?,`>2,C

V��<��� 0����� \,\@G@?,2?3,`

��������� G� ������� 7A;��� ��:8��� ��F )>@(M���� � ����(� �L�� %� �&<��9��� 6&����Q� ��(� �� '� (� /�

&�"� � � ��� �� 0����� ���� 6 �: �N��� �� U �(� ��(�'�� &�� )G3,>%B?C,A(%8��� �� � �N<9�� �� � ������� ��� � ����� �N9�� ��: '� (� /� )>@,G(%�� � �$���

�N9�� U�� 8��� 8����� � ����� ������)@A,>(%B����� �#�.D� 8 �.��� %� SN�� �$�� - . '� (� /� ����� �.��� ����(� � ��� �+ #�.: ���� ����)3,333 (��� /�

� � ���"%� ��� ���L�� )��� "B)3,33` (��9�� /�"B)3,333 (�& ����� �N&9�� /�"�& 7% ��� �� )��� �L�� ".� � 8��� /� � ���� V��+ ��F� 0� � X������ ��.(�� U �(� ��(�

� �*���� ������ 8���� ������ �N9��� .

�������� �� � ��

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٥٤

8���)>@((�'� (� /� ����� 8N<��� ����.����(� �#��%� .�%����%����%

U �(� ��(���.(�� G3,>@`,G>3>A,?� � ��� ��� ?C,A@@,?\,\@3,>

��9�� @?,`@C,?>G,```� ����� �N9�� >@,G@>,G>\?C� �*��� X����� >2,2@A,?>A,2`2

� ������ 8���� ������ �N9�� @A,>@@,`>?,@`C,?

7������ ���� ��.:8��� %� SN� )>`((� 8��� %� %� K�� (� �+ ;�.�� ;�� 8���� '� ��5�� �+ ��

���� )�0��� � )@`,C%B@`,>(%�� � ��5� �� � ������� ���)@,2(%&���� '�� %�J�9� � $��� %� K��� � �(� �+ 8�(� /��� O�L� �� �� �� �+ ;��� 6����� .8 �.��� ��F 0��

���� �#�.D� ���� ��� �+ =���� V��+ 8����� B ��� � % ��� ��� � + )������ J�� � � 3,333" (% ��� �� � 7 S���"M ��5 ;��� )� ������ J�� �3,33` ("% ��� �� S���"��

% ��� �� � $� ���*� ������� ���� % ��� �� % � '� b� 8������ 8��� U<9�� ��: � 5 .

8���)>`(� � ���� % � ������'� (� 8��� ���� ��� ������ ��� �#��%� .�%����%����%� ������ J�� �

K�� (� �+ % ��� >G,>>`,A>?GC,@3,333*K�� (� �+ ;�� @`,C>A,\>>,??23,G> % ��� � 8� ;�� >?,\@@>G,C?C,G3,@33

��5 8� ;�� @`,>>C,2>>,>?C,\3,33`*J�9� l���� )��.(@,2@,2>,C\@,23,`\

*J�� � ��� #�.: 8��)3,3G(

% � *���� % ��� �� %� �� �� '� (� '��� ) �#�"$�� ������ ������ ٥٥

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

�!���� &'8�� �:��� � �������� ����:%� ]���� W95�� P�. `33dG33 �� ��� !"�� 0F��� '� �� � ��� ����. =� 0�

��) �� ���� 0�.��� �+ ��� ����� �� � K< '� �� �+ ��<�)� B>\\>.(8��� SN� �)>?(%�)?3,@%(%���� -.��� �� � %� !���*� � 8�`33dG33 0�

)0F��� �� ��� ��� (%&� 8&�� 8��� ��: �� ��� -�L %� 8�� �5� % . �+ ;�.���� ������ �+`33 ������ �+ 0�.&��� ����� &��� � ���� �+ � ���� V��+ ���� �#�.D� 8 �.��� % � ��

� ����"8��� � 7� �� % �� � �� %� 8��`330�".

8���)>?(;�.���� ������ �+ �.���� W95�� �������� � ����� � ���� % � ������ �#�� � .� M���� ���� � ����

X*X hXX hXX hXX h

J�� � � ������

%� 8��`330�@G,G`>,2>\,A@3 >@,\>>,`?>,\`A,\3,3G**%�`33dG330�?`,G`A,A@`,>@`,?2,A`,2@?,C@23,3A

%� �L��G330�\,\>?,>>`,@>` >C,@>C,GG\,CGG,G3,>> *X:X h � ���� =��� ���� :� ���� =��� � 7 ����

*J�� � ��� #�.: 8��)3,3G(

������ .��� =���� SN� 8���)>G(�� �+����� J�� ��� � #�"$�� '� (� �#��+ %� -.��� �� B�#��+ �"��

B'� (� ��� �+ 89�� ���� � #�"$�� ������ U�� ����������SN�� �� �%�K<��� '�� ����� J�� � �+�% ������ ���� '� �� ����)2>,?(%�� �� ������)AC,`(%0� �����

��9�'� (� � �F��� )A?,`(%���� %�� �&*���� 0�&$�� %�&�� %� ���9� 6� ;������� %�)C?,C(%��F % . �+ B%��+ �<� �� �+��� 0�� '�� � ���: M& �� 6���� )A@(%B6&���

�.b� ���� ���5��� � 7 � ����� U)AA,>(%%� �� ��� � ��7 /���� %&� � ���� �+ � ��U���� ���� �*�� &� ������� % ������ �� % ��5��68��� &����� ���&� %& ���� %�� B

�������� �� � ��

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٥٦

)AG,>(%�: � 5 �"���� ��� �+����� J�� ��� U<9�� ������ B�5�+ 8)?(�& ��7 %� % � % L�.����)CC,A(%�#�"7 ��� J�"'� (� �#��+� � ��� %� � ��� .

0.3

77.22

22.3

0 10 20 30 40 50 60 70 80

�����

�����

�����

ك�� ��� ( 4 ) -�!�ى ا��� ا�,+ا* ()ه��� ا&

8���)>G(J����+��'� (� �#��<� -.��� �� � .0��# (� 0�� )���� )> �� %������� 0�.��� 8L� '� (� 8��� %�� 8� ``G\,2C,@@� �5��� ���� '� (� 2,>AG,@@A,C`���� '� (��� ������ 2>,G`>G,G?�*���� 0�$�� %��� %� ����� �+ ���9� '� (� %��� C?,C@,G@@,2G���5��� � 7 � ����� U�.b� ���� '� (� ``,2>3GA,@A0.��� �+ ON ��� '� (� �+ %����� ����� @G,\`>,2?@,`C����� �+ ������� '� (� �+ %����� ����� @@,2@3,GGA,C2% �� <� ���� '� (� �+ ;������� %����� ���"�"G3,2\,\`\,`\% �� <� ���� '� (� �+ ;������� %����� ���"&�"@?,A>\,2GG,A>3% �� <� � � ���� '� (� �+ ;������� %����� ���""@G,\@>,GG@,A>>0 ��� �9 O�� �+ �� � '� �� �+ ;������� �� ������ CG,@G,\>2,\>@�*�� U���� %� 0 ��� �*� '� (� �+ ;������� �� ������ GA,`C,?`A,`

% � *���� % ��� �� %� �� �� '� (� '��� ) �#�"$�� ������ ������ ٥٧

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

>`'� (� %��� �#��+ %�0��� 8��� ����� U<9� ��� G3,22,G?3,C>?0��� �� �� U<9� ��� '� (� %��� �#��+ %� @@,A>2G\,?>G0��� % ������ ��� U<9� ��� '� (� %��� �#��+ %� >`,A`3,`GA,>>A�� �� ����� ���� '� (� AC,`G,G@C,@>C'���� ����� ���� '� (� `>,C>C,@G>,>>20� ����� ����� ���� '� (� `>,C>C,?G3,\>\� .�� � � '� (� �+ ;������� �� ������ ?>,G@3,?`2,>@3% �� <� ���� '� (�"P">2,G@G,CGG,2@>% �� <� ���� '� (�"�"`G,C>G,@?\,>@@% +�+�� ��� % �� <� ���� '� (� >G>@,2C@,@@`% �� + W���� �+ '� (� �+ ������� ��< <�� 0� "�"@2,\>`,?GC,C@?O���.�� 0��� � �� O�� �+ '� (� �+ ������� ��< <�� 0� ``,\\,GGA,A@G0��� 8��� ��� U<9 �+ '� (� �+ ������� ��< <�� 0� `G,@>>,`G`,G@A (� �+ ������� 0� ���� 0� %� (�� 0F��� O�� �+ '� A?,`\,G@A,@@C;������ [��� % ��� �+ '� (� �+ ������� 0� ���� 0� >`,>@?,@A@,C@20��� �$N U<9 �+ '� (� �+ ������� 0� ���� 0� @`@3,?GA,A@\��*��� ��9��� %� 8<�(� � �. �+ '� (� �+ ������� �� �� 0� ?>>3,G?2,G`30� ������ %� � ���� �+ '� (� �+ ������� �� �� 0� ?@>@,C?G,``>8 L���� � ��� ���� .�� % ������ ��7 '� �� GC,G2`?,G`@U ��� �+ ������� � � � 8��� ����� %� � �� � ��� '� �� J��. >A``,CG3,```�+ ;�L�� 8��� ����� ��� ���% � @\,\>C,@G@,\`?0.���� P���� ���*� '� (� �+ � ���.�� ����� �� � U<9�� ?3,2@3,>`\,>`G8��� ����� %� �� ��� �� � ��� ������� % �� �� =��. `2,`>@,2?2,\

����'�(��;�� !6 :7��� (�;�� :����� ������� =������ ��� H��� �:������ <������� $�� ������� ��:

���9� 0��9� � �#�.D� 8 �.��� ��F� - . U�<�� �"� �.� ��LANOVA ��&�� �� ��� �� ����� J�� ��� % � � #�.: ��)� ��" V��+�)@C(8�� %� ;���)`G(;��� �"�� B

�������� �� � ��

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٥٨

&�+��� ������ ��� �� ��� �� ����� J�� ��� ����� ��� 6�� ��: � 5 &#��+� �& ��Q� 8�&�� �'� (� B8����)>A('�" SN� .

8��� )>A(� �� ����� J�� ��� % � �������#�"$��� �+����� =�� ���� �� ��.0��# � �+����� J�� ��� �� �

�J�� �� ������

> �� %������� 0�.��� 8L� '� (� 8��� %�� >,?C\ 3,>\? @� �5��� ���� '� (� G,`G2 3,333*`���� '� (��� ������ \,>3> 3,333*?�*���� 0�$�� %��� %� ����� �+ ���9� '� (� %��� 2,?>@ 3,333*G���5��� � 7 � ����� U�.b� ���� '� (� A,G`G 3,333*A0.��� �+ ON ��� '� (� �+ %����� ����� >,A3C 3,>GA C� '� (� �+ %����� ���������� �+ ������ `,`A2 3,33G*2% �� <� ���� '� (� �+ ;������� %����� ���"�"A,GC@ 3,333*\% �� <� ���� '� (� �+ ;������� %����� ���"&�"@,32@ 3,3AA >3 % �� <� � � ���� '� (� �+ ;������� %����� ���""G,?GA 3,333*>> + ;������� �� ������ 0 ��� �9 O�� �+ �� � '� �� �\,2A? 3,333*>@ �*�� U���� %� 0 ��� �*� '� (� �+ ;������� �� ������ A,3@` 3,333*>` 0��� 8��� ����� U<9� ��� '� (� %��� �#��+ %� G,`>\ 3,333*>? 0��� �� �� U<9� ��� '� (� %��� �#��+ %� >,\?2 3,32? >G + %�0��� % ������ ��� U<9� ��� '� (� %��� �#�� `,32A 3,33\*>A �� �� ����� ���� '� (� >>,A@C3,333*>C '���� ����� ���� '� (� 2./22\ 3,333*>2 0� ����� ����� ���� '� (� G,`\\ 3,333*>\ � .�� � � '� (� �+ ;������� �� ������ ?,\@C 3,333*@3 % �� <� ���� '� (�"P">,222 3,3\? @> % �� <� ���� '� (�"�"?,`A3 3,33>*@@ % +�+�� ��� % �� <� ���� '� (� ?,?GG 3,33>*

% � *���� % ��� �� %� �� �� '� (� '��� ) �#�"$�� ������ ������ ٥٩

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

@` % �� + W���� �+ '� (� �+ ������� ��< <�� 0� "�"G,C`@ 3,333*@? � � �� O�� �+ '� (� �+ ������� ��< <�� 0� O���.�� 0�� @,G`G 3,3@2*@G 0��� 8��� ��� U<9 �+ '� (� �+ ������� ��< <�� 0� @,CA` 3,3>2*@A %� (�� 0F��� O�� �+ '� (� �+ ������� 0� ���� 0� A,@\\ 3,333*@C ;������ [��� % ��� �+ '� (� �+ ������� 0� ���� 0� 3,`?2 3,22? @2 ��� 0� 0��� �$N U<9 �+ '� (� �+ ������� 0� � 3,\G` 3,?G2 @\ ��*��� ��9��� %� 8<�(� � �. �+ '� (� �+ ������� �� �� 0� `,C>C 3,33@*`3 0� ������ %� � ���� �+ '� (� �+ ������� �� �� 0� ?,@@@ 3,33>*`> 8 L���� � ��� ���� .�� % ������ ��7 '� �� C,``` 3,333*`@ U ��� �+ ������� � � � 8��� ����� %� � �� � ��� '� �� J��. >,@`2 3,@2\ `` ��� 8��� ����� �+ ;�L�� % ���� A,\A@ 3,333*`? 0.���� P���� ���*� '� (� �+ � ���.�� ����� �� � U<9�� G,@@2 3,333*`G �� �� � ��� ������� % �� �� =��. 8��� ����� %� �� � 2,>C\ 3,333*

*J�� � ��� #�.: 8��)3,3G(

��>�� (�;�� : ������� ������ <������� ����� ���: ��� H��� �:��:%� ���*+ -�L �+ #�� U�<�� �"� �.� ��L�8�)`G(;�*+B� LQ� 0�� ��T ��

/�� �� �"�� �� ��� �+����� J�� ��� ��� � ����B% � ���� ��� �� ����� J�� ��� K<��� ��: 8����)>C('�" SN� .

8���)>C(�#�"$��� �+����� =�� ���� �� ��� � �� % � ������.0J�� ����+����� �� ��� ������ J�� �> �� %������� 0�.��� 8L� '� (� 8��� %�� 8� @,?? 3,>> @� �5��� ���� '� (� `,?2 3,3A `���� '� (��� ������ 3,2> 3,`A ?�*���� 0�$�� %��� %� ����� �+ ���9� '� (� %��� C,G\ 3,33A*G���5��� � 7 � ����� U�.b� ���� '� (� 3,@@ 3,A` Ad0.��� �+ ON ��� '� (� �+ %����� ����� 3,?` 3,G> C������� '� (� �+ %����� ���������� �+ 3,32 3,CC

�������� �� � ��

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٦٠

2% �� <� ���� '� (� �+ ;������� %����� ���"�">,A3 3,@3 \% �� <� ���� '� (� �+ ;������� %����� ���"&�"3,33 3,\2 >3% �� <� � � ���� '� (� �+ ;������� %����� ���""3,`\ 3,G` >>� �������� �+ �� � '� �� �+ ;������� 0 ��� �9 O� >,\? 3,>A >@� ������ ��*�� U���� %� 0 ��� �*� '� (� �+ ;������� >,22 3,>C >`0��� 8��� ����� U<9� ��� '� (� %��� �#��+ %� 3,33 3,\2 >?0��� �� �� U<9� ��� '� (� %��� �#��+ %� >,@A 3,@A >G� U<9� ��� '� (� %��� �#��+ %�0��� % ������ �� >,>\ 3,@C >A�� �� ����� ���� '� (� >A,`2 3,333*>C'���� ����� ���� '� (� >,32 3,@C >20� ����� ����� ���� '� (� @,?3 3,>@ >\ � .�� � � '� (� �+ ;������� �� ������ 3,3\ 3,CG @3% �� <� ���� '� (�"P">,A2 3,AA @>�% �� <� ���� '� ("�"3,?` 3,G> @@% +�+�� ��� % �� <� ���� '� (� 3,32 3,CA @`% �� + W���� �+ '� (� �+ ������� ��< <�� 0� "�"3,`@ 3,GA @?O���.�� 0��� � �� O�� �+ '� (� �+ ������� ��< <�� 0� >,3` 3,`3 @G(� �+ ������� ��< <�� 0� 0��� 8��� ��� U<9 �+ '� 3,>` 3,C> @A%� (�� 0F��� O�� �+ '� (� �+ ������� 0� ���� 0� >,3? 3,`3 @C;������ [��� % ��� �+ '� (� �+ ������� 0� ���� 0� >,`> 3,@G @20��� �$N U<9 �+ '� (� �+ ������� 0� ���� 0� 3,>\ 3,C? @\� �� 0� ��*��� ��9��� %� 8<�(� � �. �+ '� (� �+ ������� �>,\> 3,>A `30� ������ %� � ���� �+ '� (� �+ ������� �� �� 0� 3,`C 3,G` `>8 L���� � ��� ���� .�� % ������ ��7 '� �� 3,\` 3,`` `@�� �+ ������� � � � 8��� ����� %� � �� � ��� '� �� J��. U G,C@ 3,3>*``��� 8��� ����� �+ ;�L�� % ���� 3,3@ 3,22 `?0.���� P���� ���*� '� (� �+ � ���.�� ����� �� � U<9�� 3,333 3,\\ `G8��� ����� %� �� ��� �� � ��� ������� % �� �� =��. 3,2A 3,`G *J�� � ��� #�.: 8��)3,3G(

% � *���� % ��� �� %� �� �� '� (� '��� ) �#�"$�� ������ ������ ٦١

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

+��>�� (�;��:�. �:����8�� 7'��� ��� *�������� ������ B��� ����� <:- . U�<�� �"� �.� ��L�F��� ���9� @� ��" V��+ '�� %: % &� � #�&.: ��)

� =��5�� 89��� '� �� 8��� �+ � ���� V��+ ���F - . O��5�� ��N<��� '� (� K���� U�� P����)3,333 (���<���)3,33> (S���� �+ F�<.����)3,3`(�N<9���� 8�9��� J�" S���

�&<<����� �&�� '� (� 8��� ��� 8��D� ��� ��� =��5�� 89��� U<9�� ��� 6�� ��� �� �� � ��9 S���� �F�<.����� � #�.: ��)� ��" V��+ ��F� 0� '�& (� '��� � %� 8� /

;������ �������� B89��� � �� � ���9�.� V<� �"�� X���� � /)@33`(.

���6����� 6�'�� ������ ���� � ����� !"� � ��� ��� '� (� '��� ) �#�"$�� ������ ������ ���

��: � ����� ���9 ��� % ��� �� � 7� % ��� �� %� �� � � ���� �"�� =��5�� 89��� � ���� b� ����� )� ����� ������ �+ � #�"$�� �������- . ':d

>d� ���9� 0��9� � � #�.D� E#���� ��T�@�ANOVA 89�&�� % � #�.: ���� ���� ���� S � 8��� �L.��� ��� 0L %�� O��5�� ��N<��� '� (� � ���� =��5�� K����� �� � %�

������ '� (� � � [����� ��� � %: F.��+ ������� ���� '� �� V� �+ ;�+����� % )Gd@G(8�� � =� �.���� 0����� ��� 8 � )>dC(�� ��� �)��0����.���� .

@d� ���� E#���� ��T� � ���� % � #�.: ���� ���)% ��� � 7� % ��� (8� '��� �� �F�<.���� �<<����� ������ '� (� %� S���� �+ 8��� %��N< % ��� �� %� % �� �*+ B

�� '� (� S&���� �+ �F�<.���� ;������ '� (� 8��� % ��� �� � 7 8N< �� � ���� ������ '� (� ���*� ���L W9�� '�" /�� ��� �<<����� �& #�"$�� ���&��� �&���

�L�������.`d�+ ������� 8���� '� '��� � %��N< % ��� �� %� E#���� ��F� �& 7 8N&< % &.

�� � % ��� �� '� '� (� %� J�9(� K���(� �&+ % ��&����� ����� 8���� '�" ��T � B'� �� V� B�������� '� (� � ��� �+ =��5�� 89��� � LQ� ��: � 5 �� '� %� - .

� 8����'� (� K���� ��7� %� ������.

�������� �� � ��

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٦٢

?d��� '� (� '��� � � ���� ������ %��N< % ��� �� %� E#���� ��T� ��� 8�&�� �"�� � �* �.�&�� �&�� M ��& �LT �� �� %����� %� � �� � ��� % ��. ����� � � ��� %� �� �� � �� � �� �* �� �+ 89� ���� '� (� 8��� % ��� �� � 7 8N< �� � B�����

� ��9��� U �(� ��(� 8��� �"�� =�5���� V�� ���� %�<�� �+ '� �� %����� �N&9��� ������ � �����.

Gd� 8����� P�9 � �*��� '� (� 8��� ��: % ��� �� O��� E#���� ��T� ���&�: '&�" /&�� % � � ��*��� '� �� �� ]�� - . 0� �� 89��� J�� � K<���)?3d23(&� =� 8& �

8�� )>>d@>(5�� 0�N��� ��: =�T �� �"�� B�.���� 0����� ��� �)�� %&� � .� 8��#�"$�� 0� ��� U������ �� ��� 0��9� � ����� .

Ad�&��*� % ��� &�� % � '� (� 8��� � ��Q� �#�"$�� ����� J�� � K<��� %� 07��� ��� % ��� �� � $� � ���� ��)� %��� %� %�� '���& � 8��� K<��� ��: � 5� E#���� %� ):

- . % ��� �� � 7 ��� '� (�K�� (� �+ % ��� ��: 6���� 8��� /<��� ��: '�" /�� � � #�"$�� ������ % ��� �� � $� =��5�� 89��� U<9���.

Cd� �� %: SN�� - . '� (� 8��� 8��� �+ =��5�� 89��� � ��� J�9� ;�� E#���� ��F� � ���*� ���L W9� �� % ��� �� � 7 ��� '� (� '��� ) � #��� �� P����� 0�.��

��� �������� � ���� %� SN���%� 8�`330� �� �+ 0�.2d��� �+ M.N�� 0 ����� �L� ��F &�" - . % ��� �� % � '��� )� � & #��� � &�� %: �

��#��<� �� '� (� '��� )% ��� �� � 7 /� � ���� V��+ '�� %� 0� %:� ;� ���� .

���6���� >dO���: %� � ���� ��� V�� � LQ� %� � ����� '� (� �&������ /���� �+ �� 5 �L�(�

% ��5�� ���� �*�� U���� ���.@d����� �.��� ��� '� (� 8��� � ��� %� � #�"$�� � ����� E���� � L�� .

% � *���� % ��� �� %� �� �� '� (� '��� ) �#�"$�� ������ ������ ٦٣

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

G:�����

������ G:�����:

% ��BX �9 ���) .>\\C(.�)�� � ����)� 8������ O�"$�� '��� � �+ ;�LT��� � ���.����� "$���� O�"$�� ������.� ����� �.��� ��F��.

K�5 ����� B�L�.��) .@333(. �� ��� '� (� � � B��.(� �.��� =��� �� ���5�� 8. - ���� ]��� % � ������� �*����� ��� � * ��� � ���.���� 0�J�*�� B� ����� -�.��� ���� .

������� ���.

�������� �� � �� B) .@33?(.�#�"$�� '��� )� � 5��.��&��� B����� � �� �� � )G>(B� � �� �� ��.

��.� B� ��) .@333(.�.���� �� .��� �� � .O�"$�� 0�� ����B@2:G@dG2.

8�� B0�7 mn� ��� B� ����) .>?@>(.� (� P��D =����)� ����� �&������ �+ ����� �� '� ��� �� � �����.0����� ���� � ������ )-.� W9��(B>?)@(.

��� ��9 B������ .)@33?(.� ����� � "$���.;��� ������ ���.

������ O*���)8 � ����� �� '� % () .@33?(.0���� ����"� '� (� � � .� �� �� � �����0���� ����"�.

�������� ����� ������� � #�"$�� %� ;��<�� � ��� �� �>\C?d>\\20B!& ���� �&������ ;���� BO�.D�� � ����)� � �����B����� )G.(

=������ m0� � � B=�� ��� �+ ��. B���$��� m��.� B��*�� ��� mP� ��� B) .>\\\(.O�"$��0� D� �+ � "$���� .�������� � "7(� ��F�� B����(� V�5�� �� ��D� ����B;��*�� .

=�9+ X��<�� BX���� �.)@33`(.� �� �� ;��L�� )8�(�� /����� (����� � �� F<.�� /�% ������ ���� %� 0����� .�� .� # ��� � ����� �� � ���� B@G:>d\.

�������� �� � ��

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٦٤

/���� m� ���� ��� ��.� B% . � ���� ��� ��+ B) .@33`(.���(� 0�� '� (� �� ���� U� ��� �� � ����� ������� %� � ��5�� �*����� ;���� ���.� ������ ������ B`?)@(:@\d`3.

� �. X��� B) .>\\>(.%+� 0�� �����.�L�L�� ������ ������ ��� B.

� B���5 � � � B�*. m% � B��$�� ��� mO+ ��� B�.) .>\\C(.5�: E���� � ��+ � ��� =� � � ��� � ��� ���<��� ��� �� ���" � (� ��� %�� W*�: �+ ������ � �9���.������

������� ������ � �����B>`:>d@G.

� ���� ��� J�� BY 5��� ��*�� ��� B� �.�� ���.)>\\>(.����� � ��� �& #�"$�� ���&���� �U ��� � ��� �� � (� ��� U�� � ����� ������� B� ��� ��.-�&.��� � �&�� �&���

8��)� 0����B``:>3Gd>@A.

V.�� ��� m%��" B��� �� m%�.��� ��� BX��� � B) .@33@(.6&������ 6���<�� ������ -.��� 6� � �B/ ������ �5��� 6� � ��� .

� ��� B=���) .>\22(.8<��� �� � �� � #�"$�� ������ % ��� �+ ;� (� ���.� �&��� ��& ���������� ����)� � �� B������� ������ � �����B?:>d>@.

� �$� B%���� mO�� B=��5�� �<� B�.�� m) .@33>(.�& � .�� ������� .O��&�� �&����V�5��B;��*�� .

��.� 8�Z B��.�) .@33?(.� ��� �L��� � �� O�"$� 0�.��� .�& # ��� � ����� �� � ���� B@A:>dC.

� ������ �������� ����D� ����)ae.gov.uae.www.(.O���� O�"7 '� (�.������� ;���� � �� �� ;��L���B;�.���� � ����� ����D� .

G:��������:�� Ambrosini, G. L.; kliewer, E. V. and Johnson, C. (2004). Dietary Fish Intake and Risk of

Leukaemia, Multiple Myeloma, and Non-Hodgkin Lymphoma, Cancer epidemiology Biomark Prev.13:532-537.

% � *���� % ��� �� %� �� �� '� (� '��� ) �#�"$�� ������ ������ ٦٥

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

Br-Purba. M, Kouris-Blazos. A; Wattanapenpaiboon. N.; Lulito, W.; Rothenberg, E.; Steen, B., and Wahlqvist, M. (2001). Skin Wrinkling: Can Food Make a Difference? JACN. 20(1):71-80.

Eekkilä. A. and Lichtenstein, A. (2004). Fish intake is associated with a reduced progression of coronary artery atherosclerosis in postmenopausal women with coronary artery disease. Am. J. Clin. Nutr. 80(3):626-632.

Rohrmann, S.; Linseisen, J.; Becker, N.; Norat, T.; Sinha, R.; Skeie, G.; Lund, E.; Martinez, C.; Barricarte, A.; Mattisson, I.; Berglund, G.; Welch, A.; Davey, G.; Overvad, K.; Tjǿnneland, A.; Clavel-Chapelon, E.; Kesse, E.; Lotze, G.; Klipstein-Grobusch, K.; Vasilopoulou, E.; Polychronopoulos, E.; Pala, V.; Celentano, E.; Bueno-de-Mesquita,. H. B.; Peeters, M.; Riboli, E. and Slimani, N. (2002). Cooking of meat and fish in Europe - results from the European Prospective Investigation into Cancer and Nutrition (EPIC). Am. J. Clin. Nutr. 26(12):1216-1230.

Tabak, C.; Feskens, E.; Heederik, D. and Kromhout, D. (1998). Fruit and fish consumption: a possible explanation for population differences in COPD mortality (The Seven Countries Study) Am. J. Clin. .Nutr. 52(11): 819-825.

�������� �� � ��

J. Saudi Soc. For Food and Nutrition, Vol. 1 No. 2; 2006

٦٦

Habits and Food Patterns of Fish Consumption for a Sample of Saudis and Residents in the Kingdom of Saudi Arabia-

Survey in Holy Mecca

Alzahrani, M. T. Education College for Home Economic, Holy Mecca

ABSTRACT: This study explored the habits and food patterns of fish consumption in Holy Mecca, Kingdom of Saudi Arabia. The study covered a random sample of Saudis and residents in Holy Mecca. Out of 800 self-administered questionnaires, that were randomly distributed, 727 completed questionnaires were returned and used for the study purposes. Saudi and residents in the sample represent 51.2% and 48.8% successively.

The results of the study showed a relatively high educational levels among the respondents since about 47% were university graduates. The most consumed meat was light meat, especially chicken (75.8%), yet, the most consumed of red meat was mutton (about 45%). The use of Analysis Variance (ANOVA) revealed a statistically significant relationship between nationality (Saudi and non Saudi) and red meat consumption (probability = 0.000), while statistically non-significant relationship was found concerning chicken consumption chicken (probability = 0.07). A high proportion of the respondents (about 75%) consumed fish because of their perceived great benefits. The study also revealed a statistically significant relationship between nationality and the consumption of fresh, dried and salted fish. Saudis prefer the consumption of fried fish and Saiadia rice, which contain a high level of fat that could have negative effects on public health. Non-Saudis, however, prefer the consumption of oven-cooked, grilled or boiled fish, which contain low levels of fat, in addition to rice, bread and fresh cooked-vegetables.

Although the relatively high levels of awareness, concerning the nutritional importance of fish consumption, among Saudis compared with non-Saudis, the study revealed high levels of fish consumption, (reaching to tow times weakly), among non-Saudis. This result could be due to the fact that fish are rather cheaper than other kinds of meat.

The study recommended the necessity for increasing the awareness of Saudis and residents concerning the importance of fish consumption.

Journal of the Saudi Society for Food & Nutrition

Guidelines for Authors

Description The journal publishes original research and review

papers on any subject in all fields of agricultural sciences. Manuscripts for publication in the Journal, in Arabic or English, and all correspondence relating to manuscripts should be sent to the Editor-in-Chief. The Saudi Society for Food & Nutrition is not responsible for statements and opinions published in the Journal: they represent the views of authors or persons to whom they are accredited and are not necessarily those of the society. The publication of research information by the society does not constitute a recommendation or endorsement of products involved: for general use, label recommend-dations and directions must be followed.

Authors are requested to submit their original manuscript and figures with two copies to the Editor-in-Chief. All papers will be independently refereed. Submission of a manuscript entails that it has not been published previously, that it is not under consideration for publication elsewhere, and that if accepted it will not be published elsewhere in the same form without the written consent of the society.

Contributions should be in the form of original papers; review articles; case studies; short communications and book reviews. Paper Preparation

Papers must be typewritten, double-spaced with wide margins on one side of white paper. Good quality printouts with a font size of 12 or 10 pt are required. The corresponding author should be identified (include a Fax number and E-mail address). Full postal addresses must be given for all co-authors. An electronic copy of the paper on a floppy disk using MS Word 6 or later version. Pages are to be numbered consecutively and are to include all illustrative material, such as tables and figures, in their appropriate places in the text.

Abstracts

Manuscripts should be should be provided with Abstracts of not more than 200 words, in both languages English and Arabic, stating concisely the purpose and the content of the manuscript. Tables and other illustrations

Tables, figures, charts, graphs and plates should be planned to fit the journal's page size (12.6 cm x l8 cm). Line drawings are to be presented on high quality tracing paper using black India ink. Copies are not permitted for use as originals. Line quality is required to be uniform, distinct, and in proportion to the illustration. Photographs may be submitted on glossy print paper in either black and white, or color. Tables and other illustrative material must include headings or titles, as well as credit lines wherever the material is not original. Abbreviations

The names of periodicals should be abbreviated in accordance with The World List of Scientific Periodicals. e.g. J. Food Sci.

The SI system should be used for all scientific and laboratory data; if, in certain instances, it is necessary to quote other units, these should be added

in parentheses. Temperatures should be given in degrees Celsius. For weights and measurements, and where appropriate, abbreviations rather than words are to be used, e.g., cm, mm, m, km, cc, ml, g, mg, kg, min, %, Fig., et al., etc.

References All publications cited in the text should be

presented in a list of references following the text of the manuscript. In the text refer to the author's name (without initials) and year of publication, e.g. "Since Peterson (1993) has shown that..." or "This is in agreement with results obtained later (Kramer, 1994)". The list of references should be arranged alphabetically by authors' names. The manuscript should be carefully checked to ensure that the spelling of authors' names and dates are exactly the same in the text as in the reference list. References should be given in the following form:

a) Abulfatih , H.A. (1979). Vegetation of higher elevation of Asir, Saudi Arabia. Proc. Saudi Biol. Soc. 3: 139-48.

b) Abulfatih , H.A. (1984a). Wild Plants of Abha and Its Surroundings (in English and Arabic). Saudi Publishing and Distributing House, Jeddah, Saudi Arabia.

Proofs

Proofs will be sent to the corresponding author and should be returned within 48 hours of receipt. It is important to ensure that all of your corrections are returned to us in one all-inclusive response. Subsequent corrections will not be possible, so please ensure your first communication is complete. Should you choose to mail your corrections, please return them to the Editor-in-Chief.

Offprints

Twenty five offprints will be supplied free of charge.

Submission of Manuscripts

Authors are requested to submit their original manuscript and figures with two copies to:

The Editor-in-Chief J. Saudi Soc. for Food & Nutrition. College of Food and Agricultural Sciences P.O. Box 2460, Riyadh 11451 Kingdom of Saudi Arabia

Frequency

The Journal of the Saudi Society for Food & Nutrition is published biannually in January and July. Price per issue

SR 10 ($5 including postage)

Subscription and Exchange The Saudi Society for Food & Nutrition, College of Food and Agricultural Sciences P.O. Box 2460, Riyadh 11451 Kingdom of Saudi

Arabia.

Journal of the Saudi Society for Food and Nutrition

Published Biannually By

The Saudi Society for Food and Nutrition

Editorial Board

Prof. H. M. Abu-Tarboush Editor-in-Chief

Prof. H. A. Al-Mana Member Prof. B. H. Hassan Member Prof. M. M. Al-Dagal Member Dr. A. O. Musiger Member Dr. A. S. Bajaber Member

Office Address

Saudi Society for Food and Nutrition King Saud University

College of Food and Agricultural Sciences P.O. Box 2460, Riyadh 11451

Kingdom of Saudi Arabia

Table of Contents Journal of the Saudi Society for

Food and Nutrition Vol. 1, No. 2, 2006

English Section

The Effect of Heating Treatment and Storage Temperature on Some Physio-chemical Properties of Some Egyptian Honey Types after One Year Storage

Youssef, M. K. E. ; Al-Rify, M.N.A.; Ramadan , E.A. and Saleh, A.S.M. …………...

1

Toxic Effects of the Insecticides, Profenofos and Fenitrothion, on the Livers’ Enzymes of Male Albino Rats

Eissa, A. I.; Habib, M.A.; Khalil, S.M. and Farid, H.E. ……………………………... 16

Arabic Section

Growth and Viability of Lactobacillus acidophilus and Bifidobacteria in Carbonated Acidophilus Milk

Khalid , G.M.; Abu-Tarboush, H.M. and Gassem, M.A. ……………….…………….

1

The Effect of some Dietary Habits on the Prevalence of Obesity among Saudi Female University Students in Riyadh City

Al-Amer, H.A. ……………………………….………………………………..…………. 21

Habits and Food Patterns of Fish Consumption for a Sample of Saudis and Residents in the Kingdom of Saudi Arabia: Survey in Holy Mecca

Alzahrani, M.T. …………..…………………………..………………………………....

38

The Effects of Heating Treatment and Storage Temperature on Some Physico-chemical

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

1

The Effects of Heating Treatment and Storage Temperature on Some Physico-chemical Properties of Some Egyptian Honey Types after one

Year Storage

Youssef, M. K. E.; El-Rify, M. N. A.; Ramadan, E. A. and Saleh, A. S. M. Food Science and Technology Departement, Faculty of Agriculture, Assiut University.

ABSTRACT: This investigation was carried out on seven honey types produced in different regions in upper Egypt (El-Minia, Assiut and Qena governorates) namely; Alfalfa, Cotton, Sunflower ( two samples, (I) from Assiut and (II) from El-Minia), Sesame, Eucalyptus, Lemon and Orange honey (citrus honeys). All honey samples were collected during summer 2003 season (July-September), except lemon and orange honey samples which were collected during winter 2004 season (April). A comparison between the effects of cold storage (4-7°C) and room temperature storage (14-32°C) with or without heating on quality of honey types after 1 year storage time was made. Honey stored at cold temperature granulated rapidly compared with honey stored at room temperature .However, heated honey at 60°C for 30 min remained liquid during the entire storage period. Colour density, reducing sugar, hydroxymethyl furfural and total acidity were significantly increased, whereas sucrose, diastase activity were decreased and insignificant changes in pH values were observed at the end storage period. Heating treatment significantly (p<0.05) increased colour intensity and total acidity at the end of storage period. Generaly, storage at room temperature had signiicant (p<0.05) effect on quality of studied honeys compared with cold storage.

INTRODUCTION Honey is cited in all holly books. Its virtues as a remedy for man and as a food in paradise are stressed in the Moslems, holly book ‘The Koran’ honey was royal prerogative in ancient Egypt, and mentioned exclusively in ancient Egyptian religious texts (Mesallam and El-Shaarawy, 1987).

Honey is subjected to thermal treatments for two different reasons: (1) to modify its tendency to crystallization or delay its appearance and (2) to destroy the contaminating micro-organisms .Honey crystallization and size of crystals are a function of water content, fructose/ glucose ratio and thermal history. Crystallization can contribute to the difficulty in handling, pouring, filling, packaging, and product presentation (Tosi et al., 2002).

Honey is generally evaluated by a physico- chemical analysis of its constituents which are of great importance to the honey industry as they influence the storage quality, granulation, texture, flavour and nutritional and medicinal quality of honey. The International Honey Commission (IHC) had therefore proposed certain constituents as quality criteria for honey. Such criteria include moisture content, electrical conductivity, specific rotation, reducing sugars, amount of fructose and glucose, sucrose content, individual sugars, minerals, free acidity, diastase, HMF, invertase, and proline (Joshi et al., 2000).

HMF (5-hydroxymethylfurfuraldehyde) is essential to evaluate the conformity of honey to the current legislation. Elevated concentrations of HMF in honey provide an indication of overheating, poor storage conditions or age of the honey. According to both the Codex Alimentarius Commission (alinorm 01/25, 2000) and the European Union (directive 110/2001) the concentration of HMF in honey usually should not exceed 80 or 40 mg/kg, respectively (Zappala et al., 2005).

Youssef, M. K. E.; El-Rify, M. N. A.; Ramadan, E. A. and Saleh, A. S. M.

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

2

Youssef and El-Gadawy (1973) studied the effect of storage at room temperature and refrigerated storage during four months on the physicochemical characteristics of Egyptian citrus honey and found no significant change in the specific gravity, refractive index, colour and total soluble solids. No statistical variations between the two storage temperatures in both moisture and ash contents were detected. However, the differences in pH (from 4.50 to 3.80 and from 4.50-4.0), ascorbic acid content (from 6.00 to 3.20 and from 6.00 to 2.00 mg/100g), acidity (increase from 0.06-0.09 and from 0.06-0.08 %) and sucrose content (fell from 1.80 to 0.91 and from 1.80-1.19 %) after the four months storage at room temperature and refrigeration were significant. Honey was granulated during the first 24 hour of cold storage.

Han et al. (1985) determined the effect of storage temperature (4, 20 and 50°C) and time on diastase activity and HMF concentration of various honeys from Korea and other countries. The diastase activity was lost and HMF concentration increased during storage with increasing temperature.

Gupta et al. (1992) studied the influence of different treatments, storage temperature and time on some physicochemical characteristics and sensory qualities of Indian honey. The colour darkening of honey was significant. Honey started granulating after 30 days at room temperature and granulation can be prevented for two more months by heat treatment (at 60°C for 90 min) and subsequent storage at 5°C.

Cosentino et al. (1996) measured the physicochemical characteristics of asphodel honey samples which were stored at 4°C, at room temperature (18-27°C) in the light, and at room temperature in the dark (15-22°C) for 12 and 24 months. The sucrose disappeared, diastase index decreased, while total acidity and HMF content increased. The pH and moisture content were unchanged.

Kubis and Ingr (1998) investigated the effect of storage time on HMF content in honey sample (Locust and summer honey). The HMF content did not increase during 12 months for samples stored in a cooler at 6°C, whereas, the increase was significant during storage at 18°C. The HMF content did not exceed the maximum limit after 1 year of storage.

Abd El-Aleem (2002) studied the effect of storage at room temperature on some physico-chemical of Egyptian honeys. The pH values decreased; colour intensity increased from 0.223 to 0.269; reducing sugars content increased; sucrose content decreased from 3.46 to 0.948 %; HMF increased from 2.215 to 9.863; total acidity slightly increased from 38.911to 41.344 meq/kg.

Cavia et al. (2002) evaluated the fructose and glucose over one year in 30 honey samples from purges (N. Spain). Both fructose and glucose increased in most samples. Induced-crystallized samples did not show any significant difference in both sugars in comparison with directly stored samples. Linear correlations were found, for both fructose and glucose, between samples directly stored and honeys in which granulation was induced.

The aim of this research was to investigate the effects of cold storage, room temperature storage and heating treatment on granulation or crystallization phenomenon and quality of several honey types after one year storage.

The Effects of Heating Treatment and Storage Temperature on Some Physico-chemical

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

3

MATERIAL AND METHODS Honey samples:

The present study was carried out on seven honey types produced in different regions in upper Egypt (El-Minia, Assiut and Qena governorates) namely; Alfalfa, Cotton, Sunflower (two samples, (I) from Assiut and (II) from El-Minia), Sesame, Eucalyptus, Lemon and Orange honey (citrus honeys). All samples were obtained directly from beekeepers. Honey samples were collected from the farm, which located in the ariea where above mentioned crops constituted the major flora, for the collection of nectar. All honey samples were collected during summer 2003 season, except lemon and orange honey samples which were collected during winter 2004 season. All the data of interest; place, date, extraction procedure, heat treatment if any, temperature and storage location as well as the botanical and climatic data of the locations of the hives were recorded. The samples were stored at room temperature (14-32°C) till the analysis. Preparation and treatment of honey samples:

Samples of 3 kg from each studied honey type were taken and mixed well. All samples free from granulation or crystallization, were divided into 250g portions and packed in airtight clean colourless glass jars. Fresh honeys were analyzed for physico-chemical parameters. Then three 250g. Portions from each studied honey types were taken and treated as follows:

- One 250g portion from each studied honey type (unheated) was stored at room temperature (14-32°C) for one year and then taken for analysis.

- One 250g portion from each studied honey type (unheated) were stored at 4-7°C in refrigerator for one year and then taken for analysis.

- One 250g portion from each studied honey was heated at 60±2°C for 30 minutes (a moderate temperature, which is not able to sensibly modify the honey characteristics). The applied thermal treatment was made in a water bath with controlled temperature, directly measuring the honey temperature. The heated honey samples were shaken well and immediately cooled to room temperature and stored at the room temperature (14-32°C) for one year and then taken for analysis.

- Note: all studed honey samples not had been heat treated before collection. The effect of different storage conditions and heating on some physico-chemical

properties of studied honey types after one year storage was assessed. Physical methods: Granulation or crystallization phenomena:

Different formations of crystallization of studied honey types were observed during one year at cold and room temperature storage.

pH value was determined using a pH-meter in a solution containing 10g honey in 75 ml of distilled water (AOAC, 1995).

Colour intensity was determined as optical density at 560 nm by a shimadzu UV-240 double-beam spectrophotometer According to United States Standards for Grades of Extracted Honey (1985), whereas per cent transmittance was determined for honey

Youssef, M. K. E.; El-Rify, M. N. A.; Ramadan, E. A. and Saleh, A. S. M.

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

4

(without dilution) versus an equal cell containing glycerin at 560 nm and calculated as follows:

Optical density (Absorbance) = log10 (100/ per cent transmittance) Chemical methods: Reducing sugars and apparent sucrose content:

The reducing sugars (mainly fructose and glucose), as well as the apparent sucrose content were measured by the Fehling method, involving the reduction of soxhelt’s modification of fehlings solution by titration at boiling point against a solution of reducing sugars in honey using methylene blue as an internal indicator. The difference in concentrations of invert sugar was multiplied by 0.95 to give the apparent sucrose content. As described in Harmonised methods of the international honey commission (Bogdanov et al., 1997). Results expressed as percentages.

Hydroxy methyl furfural content (HMF) was determined after clarifying samples with carrez reagents (I and II) and the addition of sodium bisulphite. The absorbance was determined at 284 nm and 336 nm in a 1-cm quartz cuvette in a shimadzu UV-240 double-beam spectrophotometer (AOAC, 1995). Results were expressed as mg/kg.

Diastase activity was measured photometrically according to AOAC, (1995). Results were calculated as schade unit as ml of 1 % starch hydrolyzed by an enzyme in 1 g honey in 1 h.

Total acidity was determined by the titrimetric methods according to AOAC, (1995). Statistical Analysis:

Data were subjected to analysis of variance and the least significant difference (LSD) at 5% probability using the Statistical Package for the Social Sciences (SPSS) software for windows. All determinations carried out in tri-replicates.

RESULTS AND DISCUSSION Granulation or crystallization phenomena: Different formations of crystallization of studied honey types were observed during one year at cold and room temperature storage. There were many factors influenced the crystallization of studied honey types, the most important considered to be storage temperature, cleanness of honey and heating process. (A) Effect of storage temperature on crystallization: Studied honey types crystallized most rapidly under cold storage (4-7°C) compared with at room temperature (14-32°C). Likewise, differences in the rate of crystallization were observed between studied honeys at the same storage conditions where the crystallization begins within a few hours in sunflower (II) honey under cold storage, and within one month at room temperature. However, eucalyptus honey crystallized within three months under cold storage, and within eight months at room temperature. These differences in rate of crystallization between studied honeys may be attributed to difference

The Effects of Heating Treatment and Storage Temperature on Some Physico-chemical

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

5

in composition or in processing methods during harvesting (as exposed honey to sunlight to complete ripening or liquefaction by heating for extracting wax which retards the crystallization). On the other hand, there were differences in rate of crystallization of studied honeys stored at room temperature during different seasons where rate of formation crystals was most rapidly during winter months (low temperature) than that during summer months (high temperature).

Crane (1975) reported that the rate of crystal growth in honey is affected by supersaturation and diffusion (which is related to viscosity), both of which are strongly temperature dependent. Glucose crystals are unable to grow unless there is molecular diffusion within the honey. When the temperature is reduced, supersaturation will be increased, favouring crystals grows, but viscosity is also increased, and this hinders the movement of glucose monohydrate. The effects of supersaturation and viscosity balance out at an optimum temperature at which crystallization will progress most rapidly. Each honey will have a distinct temperature at which crystal grows is a maximum.

Crystallization is an important characteristic for honey marketing, though not for price determination. In temperate climates most honeys crystallize at normal storage temperatures. This is due to the fact that honey is a supersaturated sugar solution, i.e. it contains more sugar than can remain in solution. Many consumers still think that if honey has crystallized it has gone bad or has been adulterated with sugar.

The crystallization results from the formation of monohydrate glucose crystals, which vary in number, shape, dimension and quality with the honey composition and storage conditions. The lower the water and the higher the glucose content of honey, the faster the crystallization. Temperature is important, since above 25°C and below 5°C virtually no crystallization occurs. Around 14°C is the optimum temperature for fast crystallization, but also presence of solid particles (e.g pollen grains) and slow stirring result in quicker crystallization. Usually, slow crystallization produces bigger and more irregular crystals (Krell, 1996). (B) Effect of heating on crystallization:

No crystallization occurred in studied honey types heated at 60±2°C for 30 min. during one year storage at room temperature. The effect of heating under this conditions may be to dissolve most small crystals of dextrose that are capable of acting as nuclei for further crystallization, or to form decomposition products which themselves act as retarding factor of granulation. C) Effect of the cleanness on crystallization:

The orange honey in this study contained air bubbles, small particles-dust, bee parts and bits of wax. Such impurities can act as seeds or nuclei for initiation of crystallization. Sesame honey also contained higher amounts of pollen and higher residual centrifugation sediment, leading to crystallization formation. Furthermore, incomplete crystallization was observed in sesame honey where the crystalline layer was overlaid by a layer of liquid higher in water than that of the original honey, where it became more susceptible to fermentation.

Youssef, M. K. E.; El-Rify, M. N. A.; Ramadan, E. A. and Saleh, A. S. M.

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

6

Colour intensity (O.D.): Data in table (1) reveal that honeys stored in the refrigerator (4-7°C) for 1 year and

heated honeys stored at room temperature (14-32°C) significantly (p<0.05) increased in colour intensity value. There was statistical variation between storage at room temperature (unheated and heated honeys) and the cold storage. Lynn et al. (1936) indicated that the main causes of darkening in honey could be: (a) reaction amino acid aldol (maillard reaction): (b) combination of tannates and other oxydated polyphenols with ferrum salts: (c) instability of fructose (caramelization reaction). These results are in agreement with those obtained by Youssef and El-Gadawy (1973) and Cervantes et al. (2000).

Table (1): Effect of heating and storage temperatures in colour intensity (O.D.) of honey after one year storage.

Storage temperature

Room temperature (14-32°C) Honey Types Initial value Cold storage

(4-7 °C) Unheated Heated (60±2°C for 30 min)

Alfalfa 0.183±0.07a 0.193±0.08b 0.231±0.06c 0.254±0.08d

Cotton 0.391±0.09a 0.401±0.06b 0.445±0.08c 0.466±0.07d

Sunflower(I) 0.259±0.06a 0.269±0.05b 0.351±0.07c 0.401±0.04d

Sesame 0.587±0.11a 0.619±0.13b 0.735±0.09c 0.775±0.14d

Eucalyptus 0.461±0.07a 0.571±0.09b 0.724±0.12c 0.769±0.08d

Sunflower(II) 0.264±0.08a 0.276±0.06b 0.329±0.05c 0.369±0.06d

Lemon 0.164±0.05a 0.175±0.07b 0.213±0.03c 0.235±0.08d

Orange 0.160±0.04a 0.170±0.02b 0.208±0.03c 0.233±0.05d

-Any two means within a row having the same superscript letters are not significantly different at (p ≤ 0.05). -Reported values are means±SD (n=3).

pH value: Data presented in table (2) show that there was insignificant changes in pH value of

the most studied honeys after one year storage at room temperature and cold storage. The pH of honey is not directly related to the free acidity because of the buffering action of the various acids and minerals (Abu-Tarboush et al., 1993). These results are in agreement with those reported by Youssef and El-Gadawy (1973) and Cosentino (1996).

The Effects of Heating Treatment and Storage Temperature on Some Physico-chemical

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

7

Table (2): Effect of heating and storage temperatures on pH value of honey after one year storage.

Storage temperature

Room temperature (14-32°C) Honey Types Initial value Cold storage

(4-7 °C) Unheated Heated (60±2°C for 30min)

Alfalfa 3.85±0.02b 3.85±0.02b 3.84±0.03ab 3.83±0.02a

Cotton 4.15±0.04a 4.15±0.03a 4.14±0.02a 4.13±0.02a

Sunflower(I) 4.00±0.02a 4.00±0.02a 3.98±0.01a 3.96±0.02a

Sesame 4.11±0.03c 4.11±0.04c 4.07±0.03a 4.10±0.02bc

Eucalyptus 4.45±0.05a 4.45±0.0a 4.44±0.03a 4.46±0.04a

Sunflower(II) 4.13±0.02a 4.13±0.03a 4.12±0.02a 4.13±0.03a

Lemon 4.12±0.02b 4.12±0.01b 4.10±0.03ab 4.08±0.02a

Orange 4.04±0.01b 4.04±0.03b 4.00±0.02a 4.03±0.02ab

-Any two means within a row having the same superscript letters are not significantly different at (p ≤ 0.05). -Reported values are means±SD (n=3).

Reducing sugars content (%): The data given in Table (3) revealed that slight increase was observed in reducing

sugars content of honey types stored at 4-7°C after 1 year. On the other hand, this increment in reducing sugars contents was higher in unheated honeys than heated ones after storage at room temperature (14-32°C). Statistical analysis showed that there were significant differences between the cold storage and storage at room temperature as well as there were significant variations between reducing sugars contents of unheated and heated honeys after storage period at room temperature.

The enzymes that are added by the bees are responsible for the variability of the spectra of honey sugars, so different nectars can yield very similar sugar spectra. Further more, this composition varies with time after extraction and during the whole shelf-life, with some sugars increasing and others diminishing (Barez et al., 2000).

Youssef, M. K. E.; El-Rify, M. N. A.; Ramadan, E. A. and Saleh, A. S. M.

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

8

Table (3): Effect of heating and storage temperatures on reducing sugars content (%) of honey after one year storage.

Storage temperature

Room temperature (14-32°C) Honey Types Initial value Cold storage

(4-7 °C) Unheated Heated (60±2°C for 30 min)

Alfalfa 71.28±0.32a 71.46±0.35b 74.70±0.31d 73.19±0.24c

Cotton 70.12±0.27a 70.27±0.23a 71.87±0.33c 70.48±0.29b

Sunflower(I) 73.41±0.41a 73.53±0.38a 75.39±0.52c 74.24±0.43b

Sesame 73.60±0.47a 73.83±0.35b 75.36±0.61d 74.14±0.49c

Eucalyptus 72.48±0.36a 72.63±0.32a 74.61±0.26c 73.54±0.34b

Sunflower(II) 74.17±0.53a 74.27±0.47a 76.24±0.57c 75.17±0.51b

Lemon 67.43±0.23a 67.64±0.24b 73.87±0.37d 71.32±0.25c

Orange 62.96±0.25a 63.15±0.22a 72.93±0.34c 67.75±0.24b

-Any two means within a row having the same superscript letters are not significantly different at (p ≤ 0.05). -Reported values are means±SD (n=3).

Sucrose content (%): Sucrose content of studied honeys (Table 4) recorded lower decreases when stored

under cool conditions (4-7°C) for 1 year. A considerable decrease in sucrose contents was shown when unheated honeys were stored at room temperature (14-32°C). Sucrose contents of heated honeys stored at room temperature were higher compared with unheated honeys. There were statistical variations between unheated and heated honeys stored at room temperature. On the other hand, there were statistical variations between cold and room temperature stored honeys. These results are in-agree with those reported by Youssef and El-Gadawy (1973) and Cosentino et al. (1996).

Sucrose decrement could be attributed to the invertase conversion of the sucrose to glucose and fructose. Consequently an increase in the reducing sugars content took place (Ibrahim et al., 1977).

The Effects of Heating Treatment and Storage Temperature on Some Physico-chemical

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

9

Table (4): Effect of heating and storage temperatures on sucrose content (%) of honey after one year storage.

Storage temperature

Room temperature (14-32°C) Honey Types Initial value Cold storage

(4-7 °C) Unheated Heated (60±2°C for 30 min.)

Alfalfa 4.60±0.24d 4.16±0.11c 1.86±0.15a 2.91±0.18b

Cotton 1.60±0.16c 1.53±0.21c 0.00a 1.12±0.14b

Sunflower(I) 3.19±0.21d 2.90±0.24c 1.40±0.20a 1.78±0.17b

Sesame 1.80±0.20d 1.41±0.25c 0.00a 0.45±0.12b

Eucalyptus 1.92±0.15d 1.49±0.13c 0.00a 0.56±0.11b

Sunflower(II) 2.33±0.27c 2.07±0.18b 1.40±0.20a 1.32±0.21a

Lemon 8.86±0.31d 8.11±0.37c 2.60±0.22a 5.57±0.28b

Orange 13.74±0.43d 12.87±0.35c 4.18±0.17a 8.26±0.22b

-Any two means within a row having the same superscript letters are not significantly different at (p ≤ 0.05). -Reported values are means±SD (n=3).

HMF content (mg/kg): As indicated in Table (5) HMF of studied honey types stored in the refrigerator at

4-7 °C for 1 year, decreased and the consider decrease was found in unheated and heated honeys stored at room temperature (14-32 °C) for 1 year. The variations were significantly high between cold and room temperature storage and likewise, low significant variations between unheated and heated honeys stored at room temperature for 1 year were detected. The data revealed that some heated honey types had higher HMF content than unheated honeys after storage period at room temperature and vice versa in other honeys was observed. This might be attributed to effect of heating on initial value or to effect of granulation during storage for unheated honeys, where the honeys rapidly completely granulated showed lower HMF values than liquid honeys after storage period. These results are in agreement with those reported by Cosentino et al. (1996) and Kubis and Ingr (1998).

Increase in HMF at high temperatures storage might be due to the decomposition of labile fructose particularly in the presence of acid (Rodgers, 1975).

Youssef, M. K. E.; El-Rify, M. N. A.; Ramadan, E. A. and Saleh, A. S. M.

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

10

Table (5): Effect of heating and storage temperature on HMF content (mg/kg) of honey after one year storage.

Storage temperature

Room temperature (14-32°C) Honey Types

Initial value Cold storage (4-7 °C) Unheated Heated

(60±2°C for 30 min.)

Alfalfa 23.40±1.80a 25.34±1.50b 103.22±3.20d 98.62±2.40c

Cotton 6.88±0.70a 8.34±1.30b 67.33±2.10c 70.46±2.60d

Sunflower(I) 14.15±1.40a 19.42±1.60b 131.25±4.50d 124.79±3.70c

Sesame 20.78±1.60a 22.51±1.50b 196.62±5.28d 191.30±5.13c

Eucalyptus 25.77±1.90a 27.48±1.18b 105.63±3.36c 108.24±3.27d

Sunflower(II) 11.51±1.24a 13.10±1.15b 112.68±4.12c 119.39±4.82d

Lemon 3.89±0.60a 5.23±0.71b 39.25±1.90c 45.36±2.14d

Orange 2.50±0.42a 4.18±0.70b 27.12±1.46c 29.48±1.52d

-Any two means within a row having the same superscript letters are not significantly different at (p ≤ 0.05). -Reported values are means±SD (n=3).

Diastase activity (schade unit): Studied honey types (Table 6) had higher values of diastase activity (lower

decrease) in samples stored at 4-7°C in the refrigerator for 1 year compared with heated honeys stored at room temperature (14- 32°C) having the lowest values (higher decrease). However, unheated honey types stored at room temperature had more diastase activity values than heated honeys. There were significant variations between storage at room temperature and cold storage. On the other hand significant differences among values of diastase activity of heated and unheated honeys stored at room temperature after 1 year were noted.

It is note-worthy that the level of diastase is dependent upon the source of honey. Since honey from citrus as well as honeys produced in tropical climates contain naturally low levels of diastase (La Grange & Sanders, 1988). Moreover, variation in diastase activity from honey type to other has been shown to occur for a variety of reasons, including the amount of sucrose in food sources, rat of nectar flow and even age of the bees (White, 1994).

The Effects of Heating Treatment and Storage Temperature on Some Physico-chemical

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

11

Table (6): Effect of heating and storage temperature on diastase activity (schade unit) of honey after one year storage.

Storage temperature

Room temperature (14-32°C) Honey types Initial value Cold storage

(4-7 °C) Unheated Heated (60±2°C for 30 min.)

Alfalfa 18.00±1.48d 15.57±1.63c 12.35±2.30b 7.08±0.63a

Cotton 11.43±1.23d 9.16±0.78c 8.35±0.46b 4.99±0.61a

Sunflower(I) 19.58±1.92d 17.35±0.84c 12.62±1.13b 7.25±0.53a

Sesame 23.71±1.40d 19.43±1.35c 14.50±1.20b 10.47±1.30a

Eucalyptus 18.52±1.25d 15.87±1.02c 11.81±0.92b 8.31±0.67a

Sunflower(II) 22.34±1.75d 18.23±1.18c 13.41±0.76b 9.07±0.58a

Lemon 14.73±1.27d 12.64±1.16c 10.35±0.83b 6.58±0.49a

Orange 17.43±1.54d 15.76±1.30c 12.32±1.17b 10.36±0.86a

-Any two means within a row having the same superscript letters are not significantly different at (p ≤ 0.05). -Reported values are means±SD (n=3).

Total acidity: Total acidity is the sum of free and lactone acidities .Data given in Table (7)

revealed insignificant increase in total acidity values of studied honeys stored in the cooler at 4-7°C was recorded. Heated honeys stored at room temperature had higher total acidity values than unheated honeys, except unheated sesame, eucalyptus, sunflower (II) and orange honeys which had lower values. This might be attributed to different formulations of granulation during storage. On the other hand there were significant variations between cold and room temperature storage. These results are in-agree with those reported by Youssef and El-Gadawy (1973) Cosentino et al. (1996) and Cervantes et al. (2000).

The increase in acidity of honey during storage might be due to the microbial action on sugars and consequent production of acids. The changes in acidity of honey during storage were dependent on the type of honey (Kauashik et al., 1993). White (1961) found a significant relationship between the rate of increase of acidity and enzyme activity in honey. This is further evidence that honey contains an enzyme that slowly produces in honey.

Youssef, M. K. E.; El-Rify, M. N. A.; Ramadan, E. A. and Saleh, A. S. M.

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

12

Table (7): Effect of heating and storage temperature on total acidity (meq/kg) of studied honey types after one year storage.

Storage temperature

Room temperature(14-32°C) Honey Types Initial value Cold storage

(4-7 °C) Unheated Heated (60±2°C for 30 min.)

Alfalfa 27.12±0.90a 27.55±0.68a 29.69±1.20b 30.58±0.95c

Cotton 26.55±0.70a 26.63±0.60a 29.98±1.50b 30.18±1.13b

Sunflower(I) 39.97±1.70a 40.20±1.00a 42.02±1.06b 43.46±1.24c

Sesame 58.18±2.13a 58.36±1.78a 63.33±2.24c 62.63±2.18b

Eucalyptus 36.57±0.70a 37.03±0.52a 39.15±0.90c 38.36±1.12b

Sunflower(II) 39.60±1.14a 40.00±0.83a 41.85±1.05c 40.97±1.32b

Lemon 14.52±0.60a 14.71±0.45a 16.46±071b 17.41±0.58c

Orange 22.45±1.15a 22.55±1.03a 24.26±036c 23.33±0.80b

-Any two means within a row having the same superscript letters are not significantly different at (p ≤ 0.05). -Reported values are means±SD (n=3).

CONCLUSSION

In the light of the present investigation, it could be concluded that granulation or crystallization of honey during storage was natural phenomenon and not an indicator for adulteration with sugar syrup whereas; honey is supersaturated solution of sugars, which have a tendency to crystallize spontaneously at room temperature, especially at low temperature (during winter or under cold storage in refrigerator). Colour density, reducing sugar, hydroxymethyl furfural and total acidity were significantly increased; whereas, sucrose, diastase activity were decreased and insignificant changes in pH values were observed at the end storage. Heating treatment significantly (p<0.05) influence only on the development of colour intensity value and total acidity at the end of one year storage. Generally, storage at room temperature had significant (p<0.05) effect on quality of studied honeys compared with cold storage.

REFERENCES

Abd El-Aleem, W. M. (2002). Quality evaluation for some kinds of honey produced in Egypt. M.Sc. Agric., Thesis in Food Science, Fac. of Agric. El-Minia University.

The Effects of Heating Treatment and Storage Temperature on Some Physico-chemical

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

13

Abu-Tarboush, H. M.; Al-Kahtani, H. A., and El-Sarrage, M. S. (1993). Floral-type identification and quality evaluation of some honey types.Food Chem. 46: 13-17.

AOAC (1995). Official methods of analysis (16th ed., vol.II). Washington, DC, USA; Association of Official. Analytical Chemists.

Barez, J. A. G.; Garcia-Villanova, R. J.; Garcia, E. S.; Pala, R.T.; Paramas, G. A. M., and Sanchez, S. J. (2000). Geographical discrimination of honeys through the employment of sugar patterns and common chemical quality parameters. Eur. Food Res. Technol. 210(6):437–444.

Bogdanov, S.; Martin, P.; Lcullmann, C.; Borneck, R.; Flamini, C.; Morlot, M.; Heretier, J.; Vorwohl, G.; Russmann, H.; Persano-Oddo, L.; Sabatini, A. G.; Marcazzan, G. L.; Marioleas, P.; Tsigouri, K.; Kerkvliet, J.; Ortiz, A., and Ivanov, T. (1997). Harmonised Methods of the European honey commission. Apidologie, 1–59 (extra issue).

Cavia, M. M.; Fernandez-Muino, M. A.; Gomez-Alenso, E.; Montes-perez, M. J.; Huidorbo, J. F., and Sancho, M. T. (2002). Evolution of fructose and glucose in honey over one year: influence of induced granulation. Food Chem. 78:157-161.

Cervantes, M. A.; Novelo, S. A., and Duch , E. (2000). Effect of the temporary thermic treatment of honey on variation of the quality of the same during storage Apiacta. 35(4):162-170.

Cosentino, S.; Tuberoso, C. I. G.; Pisano, B.; Cherchi, A.; Spanedal, L., and Palmas, F. (1996). Influence of different storage conditions on honey quality.Rivista di Scienza dell’ Alimentazione. 25(3):253-260.

Crane, E., (1975). Honey: a comprehensive survey. Heinemann, London: International Bee Research Association.

Gupta, J. K.; Kaushik, R., and Joshi, V. K. (1992). Influence of different treatments, storage temperature and period on some physico-chemical characteristics and sensory qualities of Indian honey. J. Food Sci. Technol. 29 (2): 84–87.

Han, J. G.; Kim, K.; Kim, D. Y., and Lee, S. K. (1985). The aggregation state of melittin in lipid bilayers: an energy transfer study. Korean J. Food Sci.Technol. 17(3):155-162.

Ibrahim S. H.; Soliman N. Z., and Wissa H. (1977). Studies on the properties of the major Egyptian honey types and on honey ripening. Agric. Res.Rev. 55:125-128.

Joshi, S. R.; Pechhacker, H.; Willam, A., and Ohe, W. (2000). Physico-chemical characteristics of Apis dorsata , A. cerana and A. mellifera honey from Chitwan district, central Nepal. Apidologie. 31:367-375.

Kaushik, R.; Joshi, V. K., and Gupta, J. K. (1993). Total soluble solids, acidity, pH and standard plate counts in the Indian honey as affected by different treatments and storage condition. J. Food Sc. Technol. 30(6):442–443.

Youssef, M. K. E.; El-Rify, M. N. A.; Ramadan, E. A. and Saleh, A. S. M.

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

14

Krell, R., (1996). Value-added products from beekeeping. FAO Agricultural services Bulletin No. 124. M-24.

Kubis, I., and Ingr, I. (1998). Effects inducing changes in hydroxymethylfurfural content in honey. Czech J. Animal Sci. 42:379–383.

LaGrange, V., and Sanders, S. W. (1988). Honey in cereal-based new food products. Cereal Food World. 33:833–838.

Lynn, E. G.; Englis, D. T., and Milum, V. G. (1936). Effect of processing and storage on composition and colour of honey. Food Research, 1,23-27. c.f. Gonzalles, A. P., Burin, L., and Buera, M. P.(1999). Colour changes during storage of honeys in relation to their composition and initial colour. Food Res. Int. 32:185-191.

Mesallam, A. S., and El-Shaarawy, M. I. (1987). Quality attributes of honey in Saudi Arabia. Food Chem. 25:1-11.

Rodgers, P. E. W., (1975). Honey quality control. In “Honey: A comprehensive survey ” E. Crane (Ed.), pp. 314. Heinemann : London. c.f. Moussa, M. M. (1995). Effect of storage temperature on the physical and chemical properties of citrus honey.J. Agric. Sci. Mansoura Univ. 20(4):1667-1675.

Statistical Package for the Social Sciences (SPSS) software for windows.

Tosi, E.; Ciappini, M., and Lucero, E. H. (2002). Honey thermal treatment effects on hydroxymethylfurfural content. Food Chem. 77:71-74

United States Departement of Agriculture (USDA). Standards for grades of extracted honey. Effective date May 23,1985.

White, J. W. Jr. (1961). A survey of American honeys. 7. relation of colour to composition. Cleaning in bee culture, 89,292-293. c. f. Abu-Jdayil, B., Ghzawi, A., Al-Malah, K. I. M., and Zaitoun, S.(2002):Heat effect on rheology of light- and dark-coloured honey..J. of Food Engineering. 51:33-38.

White, J. W. (1994). The role of HMF and diastase assays in honey quality evolution. Bee World. 75(3):104-117.

Youssef, K. E., and El-Gadawy, E. H. (1973). Influence of prolonged storage on certain physical and chemical quality characteristics of Egyptian citrus honey. Confructa. 18: 263-266.

Zappala, A.; Fallico, B.; Arena, E., and Verzera, A. (2005). Methods of the determination of HMF in honey: a comparison. Food Control. 16(3):273-277.

The Effects of Heating Treatment and Storage Temperature on Some Physico-chemical

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

15

�������� ���� �� ��� ������� ����� ���� �������� ������� ������������ �� �� ��� ������ �!�� "� #��!$ ��� ��%���&���

���� ����� �� �� ������ ����� ��� ����� ������� �� � ���� �� � ���� ���� ��� �� � ��'()� �����!&�� ���� �"* ,���� ���&��� ,���"$ ������� ,.

� !���:�./� ��� ���� 01�� �� 21 ���!��� �!�� "� �� #��!$ ���" ��� �"����� 3'/ ���$ 4�� ��� �!��� ������� ,!*� ���"$ � ,��"���� "� ���,��5�� ,6�7�� ���)��!�� ,!���I��� ���"$ �� �.!

II �!��� �� (�"�"�� ,��1&�� , 5������ �������):������ "� .( ����� �� ����!�� �� ��7�� !���� ��� .��;�$ ���&'��� ������ &7� <�� �5��� 21 ��7�!� �!� �� �"����� =>�� "��� !�� =�� .��!�� 3

?����� =��� ��"�%��� .�� �*�=�� �� @�� �"�� ;� !���� ABBC)�����D�����" (������� "� ��� ��1 E�7 �"�� ;� F��� �� <�� 5������ABBG) ���$ �F7.(

����� ������� ������ ��� �!�5� �� ��)GDHº�(,�.1�I�� ����.� ���� ��� �������)JGDCAº�(���"����)���KB±Aº���� �CB�5�*� (���� �$ ����� ��/0 ��L4����� "��� � ������� ��� <.�� �� ����>�$ ���� �� ��� �'�� "��� �� 4���� 21 #�"$ �& ������� @��0 �� ��� �'�� "��� �$ M%�!��

%" ��"��� "��� 0 �!�� �1�I�� ������������ ���1 ��� L��� ���� ;.F��� ������ M%�!�� �>�$ N��$ ���! ����!���� �1�&�� 21 ������ �O ,�������� ��&"�� ,�L&�

����1 ��1 ���� �"&����F�� ,@��.0 .�� �."������ ".��� #��!) ���&��� ��!��&;��� ����� �>������ ��0 �� F!� ���&� *�� ���!�� ��( !& ����� ������� ������� @�1�I�� ����� ���� ��� ,��".!�� P�'&

�� �*� �"� �� �!�� ,���"���� ���!O� ���&"��� �������� �� & Q*!�� .pH�I� ��.�1 �.�F! 21 0���� ��������� .� ��!���� �1�&�� ���� ��� RO �51 :>�� ��1 ���"��� ������ ��"!�� �$ ".��� 2.1 �.��&�� �.>����� ��"��� 21 F!� @��0�� 6�! �� ������� ��"��� ��( "���)�1�I�� ����� (���.���� �� �� ��� P�'� .

�5� �"������ "��� #��!$ ���� ��� ��!�� ����� �1�I�� ����� ���� ��� ������� �& �� 4��� ������� �!��;��� 21 ������.

Toxic Effects of the Insecticides, Profenofos and Fenitrothion, on the Livers’ Enzymes

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

16

Toxic Effects of the Insecticides, Profenofos and Fenitrothion, on the Livers’ Enzymes of Male Albino Rats

Eissa, A. I.; Habib, M. A.; Khalil, S. M. and Farid, H. E.

Biochemistry Department, Faculty of Agric., Minufiya University, Egypt.

ABSTRACT: The present investigation was conducted to study the effects of profenofos and fenitrothion on liver enzymes in male albino rats through acute and chronic oral toxicity. Male albino rats were used and fed diet with treated cucumber fruits or pure insecticides. Samples from plasma and liver were used for determination of aspartate aminotransferase (AST), alanine aminotransferase (ALT), alkaline phosphatase (ALP) and gamma glutamyl transferase (GGT) activities.

The obtained results showed that there was a significant increase in plasma transaminase enzymes (AST and ALT), plasma ALP and plasma GGT activities, while a marked decrease in liver tissue enzymes (AST, ALT, ALP and GGT) activities was observed.

After stopping the profenofos and fenitrothion treatments, the values of the above parameters resumed normal levels of untreated animals except the activity of plasma AST and ALP, which showed marked elevation within the recovery period. Such effect could indicate that these insecticides affect several tissues in rat and the recovery period was not sufficient to repair the induced damage.

INTRODUCTION Pesticides include a variety of chemical compounds used mainly in the agriculture sector to reduce losses from plagues that attack crops. Despite the benefits derived from their use, pesticides have generated a series of toxicological and environmental problems, in particular the appearance of resistant species of pests, toxic effects in man and animals and the persistence of pesticides in the environment.

Cucumber plants are among the most popular vegetable grown in Egypt. They are usually attacked by many pests including the whitefly Bemisia tabaci, Aphis gossypii and various caterpillars throughout the growing season causing a reduction in their productivity.

If an insecticide is to be accepted to control insect pests on vegetable crops, it must be effective in controlling these pests, persisting, not long enough to cause residue problems in the harvested plants, and have a very low mammalian toxicity.

Organophosphorus insecticides namely profenofos and fenitrothion are widely used in Egypt to control economic insects especially on vegetables.

Pesticides have played a significant role in increasing agricultural crops both in quantity and quality. When they are used as recommended, small amounts may be found on or in the treated crop at harvest. The waiting periods between application and harvest should be prescribed to insure that, at time of marketing, the residue is below the maximum residue limits (MRL’s).

The present study was carried out to explore the toxic effects of profenofos and fenitrothion on liver enzymes (AST, ALT, ALP and GGT) in plasma and liver tissue.

Eissa, A.I.; Habib, M.A.; Khalil, S.M. and Farid, H.E.

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

17

MATERIALS AND METHODS A. Materials:Vegetables crops:

One kind of vegetable crops was used in this study (i.e. cucumber), which considered the most common, favorite and widely used vegetables in Egypt. Experimental animals The 2-2.5 month - old male albino rats (120g±10) were obtained from The Farm of General Organization of Serum and Vaccine (Helwan Farm). Animals were allowed to acclimatize to laboratory condition for a minimum period of 2 weeks prior to the experiment. Animals were kept on balanced diet throughout the experimental period. Food and water were available at all times during treatments. Insecticides:

Two insecticides were used; profenofos (Selecron), C11H15BrClO3PS and fenitrothion (Sumithion), C9H12NO5PS. Profenofos was obtained from Ciba-Geigy AG (Novartis) and fenitrothion was obtained from Sumitomo.

B. Methods: Acute oral toxicity:

The medium lethal dose (LD50) was determined according to the method of Weil (1952), as follows: Eight different doses (429.6, 358.0, 298.3 and 248.6mg/kg.b.wt.for profenofos and 833.3,

694.4, 578.7 and 482.3 mg/kg.b.wt.for fenitrothion) were prepared. The dosage levels were spaced in a geometric progression, the chosen geometric factor (R) was (1.2).

Sixteen male albino rats were individually weighed, and divided into four groups of four rats each. Each rat in each group was given orally the same dose of active ingredient according to its weight using one of the prepared solutions.Animals were received their respective dosage using a graduated stomach tube. The treated rats held in a suitable cage and food and water were given ad libitum. Animals were examined during the first 24 hours after administration.

Chronic toxicity (12- months) Pesticides:

Rats were divided into five groups of 10 each. Four groups were supplied with drinking water contains profenofos at concentrations 0.8 and 1.6 ppm ,and fenitrothion at concentrations 0.5 and 1.0 ppm during the experimental period(12 months); then animals were provided with clean water free from the pesticides for 30 days (the recovery period). The fifth group was kept untreated to serve as a control. Feeding:

Rats were divided into three groups each contains 10 animals. Two groups were fed on formulated diet containing cucumber fruits contaminated with profenofos at concentrations 0.8 ppm and fenitrothion at concentration 0.5 ppm during the experimental

Toxic Effects of the Insecticides, Profenofos and Fenitrothion, on the Livers’ Enzymes

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

18

period (12 months); then animals were provided with diet free from the pesticides for 30 days (the recovery period). The third group was kept untreated to serve as a control.

Blood samples were collected by orbital sinus veins technique using heparinized capillary tubes at 1.5, 3, 4.5, 6, 9, 12 and 13 months into clean, dry, and labeled eppendorf tubes (1.5 ml). The tubes contained heparin as anticoagulant (7.5 I.U/ml blood) according to Schalm (1986). Blood samples were centrifuged to collect plasma which was deep frozen at- 20oC, for chemical analysis. Biochemical Analysis:

The activity of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) were determined in plasma or liver homogenate colourimetrically according to the method of Reitman and Frankel (1957): Phosphate buffer pH 7.4 100mM Substrate: α-ketoglutaric acid 2mM, L-Aspartic acid (for GOT) 100mM, D, L-Alanine (for GPT) 200mM. Volume: GOT substrate 0.5ml, GPT substrate 0.5 ml, Sample 0.1ml, Color reagent 0.5 ml, NaOH 0.4 N 5 ml . Specific wavelength: 505 nm. Plasma or liver alkaline phosphatase activity was determined by the method of Hausamen et al. (1967): Buffer : Diethanolamine buffer 1.0 mo/l, MgCl2 0.5 mmol/l.Substrate: p-nitrophenylphosphate 10 nmol/l. Volume : 1.0 ml from buffer + Substrate, 10 ul from sample. Specific wavelength : 405 nm. Plasma or liver gamma glutamyl transferase activity was measured according to the method of Szasz (1969): Buffer pH 8.25 300 mmol/l. Substrate : Glycylglycine 120 mmol/l, L –gamma glutamyl – 4 – nitroanilide 16 mmol/l. Volume : 1 ml from buffer + Substrate, 100 ul from sample. Specific wavelength : 405 nm. Statistical Analysis:

All data were subjected to statistical analysis by one –way ANOVA test (Gad and Weil, 1989&1994; Gad, 1999&2001) using SPSS software for Windows version 10. A probability of p ≤ 0.05; p ≤ 0.01; p ≤ 0.001 as the levels of significance unless stated otherwise.

RESULTS

Data in Table (1) reveal that no significant changes were noted in the activity of AST in all cases of treatments of the two insecticides compared to the control group after 1.5 months of treatment. Meanwhile, the activity of AST was significantly increased at low and high

Eissa, A.I.; Habib, M.A.; Khalil, S.M. and Farid, H.E.

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

19

concentrations of fenitrothion (0.5 and 1ppm, respectively) compared to the untreated group after 3 months of treatment. AST activity of treated male rats at all concentration levels and after all periods of treatments, showed markedly increase compared to the untreated group except, in case of profenofos at high concentration (1.6ppm) after 4.5 and 6 months of treatment .At the end of experiment, animals showed a significant increase in AST activity and did not recover even after the stop of the treatment with the selected insecticides. It is evident that, the activity of ALT (Table1) was not affected at all concentrations of the two insecticides compared to the control group after 1.5 and 3 months of treatment. While the low concentration of fenitrothion (0.5ppm) produced significant increase in activity of ALT compared to the control group after 4.5 and 6 months of treatment. The activity of ALT was significant elevation at all treatments compared to the control group after remained period of treatment (12 months) .During the recovery period (30 days) after stoppage of treatment with insecticides, the values resulted in resumption of normal activity.

Moreover, from the results presented in Table (1) it is interesting to notice that the tested insecticides did not produce any statistical significant differences in the activity of ALP compared to the untreated group after 1.5 months of treatment. Furthermore, the treatments with both insecticides showed significant elevation in the activity of ALP in compared to the control group after remained periods (3, 4.5, 6 and 12 months) except profenofos at high concentration (1.6ppm) after 3, 4.5 and 6 months of treatment. Within the recovery period, all animals showed a significant increase in ALP activity in comparison with the control.

Also, the results reported in Table (1) have clearly showed that, generally, the activity of GGT was not affected at all concentrations of insecticides comparing with untreated group after 1.5 month of treatment .In addition. there was a significant increase in the activity of GGT of fenitrothion at low concentration (0.5ppm) compared to the control group after 3 and 4.5 months of treatment .Also, the tested compounds caused a significant increase in the activity of GGT at all the tested concentration compared to the untreated group during all the remained experimental periods (6 and 12 months) except profenofos at high concentration (1.6ppm) after 6 months of treatment. At the end, treated animals recovered and the values of GGT was comparable with the normal values.

The data presented in Table (2) demonstrate the influence of feeding rats on cucumber fruits with the insecticides under study on AST activity. The data showed that there were insignificant changes in AST activity at all concentration of the two insecticides compared to the untreated group after 1.5 and 3 months of treatment. However, significant increase in AST activity was noticed when compared with the control group after remained

Toxic Effects of the Insecticides, Profenofos and Fenitrothion, on the Livers’ Enzymes

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

20

Table (1): Effect of profenofos (P) and fenitrothion (F) on plasma AST, ALT, ALP and GGT activities in male albino rats.

Treatment (concentration) Treatment period

(months) Control (0 ppm) P (0.8 ppm) P (1.6 ppm) F (0.5 ppm) F (1.0 ppm)

1.5 1 89.65±3.95

2 52.86±2.03

3 54.53±4.31

4 6.96±0.81

89.39±1.17

54.18±1.04

60.36±4.11

8.24±0.76

85.83±1.31

51.61±1.36

54.54±6.10

7.20±0.43

92.61±0.89

59.18±2.51

62.72±3.34

10.80±1.40

91.30±0.67

55.32±1.47

61.37±3.22

9.40±1.26

31 45.74±0.75

2 22.29±1.0

3 87.26±5.45

4 2.49±0.34

51.91±4.04

24.50±1.06

111.81±2.73**

2.44±0.46

43.31±1.71

21.97±1.21

98.17±2.73

1.74±0.26

62.26±3.26***

26.50±0.62

122.72±6.10***

4.64±0.49***

59.48±1.92***

26.28±2.05

119.99±2.73***

2.55±0.51

4.5 1 86.61±2.99

2 40.71±0.96

3 124.35±0.67

4 3.60±0.34

99.57±2.43***

58.57±2.93

167.44±2.67***

4.75±0.69

87.04±2.15

48.0±2.87

130.90±5.45

2.20±0.34

107.56±1.61***

81.14±17.55**

181.07±4.01***

6.14±0.85**

101.31±2.03***

62.03±7.15

172.35±0.55***

4.76±0.67

61 41.04±0.45

2 26.78±1.27

3 165.26±8.30

4 2.55±0.23

58.0±6.11**

30.14±2.65

239.43±12.63***

3.94±0.39*

46.95±2.25

24.54±1.37

169.07±10.06

2.67±0.30

64.52±3.70***

34.21±2.33**

251.43±6.0***

4.99±0.77***

64.17±4.04***

30.61±1.83

247.96±10.94***

4.64±0.32***

12 1 48.43±1.05

2 36.14±1.79

3 128.17±2.73

4 4.29±0.14

79.56±4.71**

46.56±0.45***

167.98±2.67***

11.82±0.23***

73.04±5.07*

43.64±0.42***

147.80±0.55***

9.46±0.21***

143.56±8.61***

50.08±0.39***

191.44±4.91***

13.10±0.35***

126.17±10.74***

49.14±0.17***

168.53±2.00***

12.63±0.53*** Recovery

period (days)

1 48.09±1.02

2 42.36±2.65

3 140.71±4.61

4 7.07±0.12

96.26±2.42***

49.22±6.66

200.2±1.64***

7.41±0.28

78.52±1.81***

37.75±2.41

162.29±0.82*

6.49±0.53

105.48±4.13***

52.39±5.41

226.9±1.02***

7.77±0.14

102.35±2.82***

49.86±4.64

205.6±9.78***

7.54±0.18 1= Aspartate aminotransferase (AST) (u/ml); 2 = alanine aminotranferase (ALT) (u/ml);

3= alkaline phosphatase (ALP) (U/L); 4= gamma glutamyl transferase (GGT) (U/L) Values represent means ± S.E obtained from 5 animals. Significance level: * p ≤ 0.05; ** p ≤ 0.01; *** p ≤ 0.001 as compared with the control

Eissa, A.I.; Habib, M.A.; Khalil, S.M. and Farid, H.E.

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

21

Table (2): Influence of feeding male albino rats with contaminated cucumber fruits with profenofos (P) and fenitrothion (F) at low concentrations on plasma AST, ALT, ALP and GGT activities.

Treatment (concentration) Treatment period (months)

Control (0 ppm) P (0.8 ppm) F (0.5 ppm)

1.5 1 99.47±4.47

2 50.97±1.00

3 57.27±2.73

4 4.64±0.74

103.13±1.92

58.32±2.58

57.27±5.10

5.10±0.57

107.54±1.16

59.11±3.46

62.72±3.34

5.30±0.70

31 92.78±1.97

2 25.86±1.06

3 93.85±5.22

4 3.04±0.42

95.39±4.45

28.68±0.11

97.37±1.93

3.37±0.43

96.69±2.24

28.82±1.24

99.30±2.36

4.32±0.44

4.5 1 44.26±0.85

2 41.18±1.53

3 105.88±0.80

4 2.44±0.46

62.26±2.32***

45.14±6.58

127.4±1.59***

4.06±0.82

65.30±4.70***

47.0±0.79

131.87±1.21***

6.03±1.0**

61 40.35±0.52

2 27.75±2.16

3 126.53±5.0

4 1.86±0.28

56.69±0.70***

45.39±3.32***

171.04±2.89***

6.84±1.06***

97.83±4.05***

85.07±1.32***

179.44±4.68***

7.88±0.87***

12

1 46.69±2.89

2 31.18±0.20

3 106.68±0.34

4 3.02±0.46

91.91±6.62**

53.90±0.39***

186.53±0.67***

5.44±0.07***

96.44±13.16***

56.18±0.96***

189.25±2.04***

6.60±0.05***

Recovery period (days)

1 43.13±1.47

2 50.14±4.36

3 129.20±1.88

4 5.91±0.76

90.17±8.38***

54.36±1.27

199.45±1.51***

6.84±0.11

94.09±4.37***

59.71±4.13

206.71±2.00***

6.98±0.20

1= Aspartate aminotransferase (AST) (u/ml); 2 = alanine aminotranferase (ALT) (u/ml); 3= alkaline phosphatase (ALP) (U/L); 4= gamma glutamyl transferase (GGT) (U/L).

Values represent means ± S.E obtained from 5 animals. Significance level: * p ≤ 0.05; ** p ≤ 0.01; *** p ≤ 0.001 as compared with the control.

Toxic Effects of the Insecticides, Profenofos and Fenitrothion, on the Livers’ Enzymes

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

22

periods of treatment (4.5, 6 and 12 months). During the recovery period, the values of AST did not resume its the normal activity. No significant difference was noted at all treatments of tested insecticides comparing to the control group after 1.5, 3 and 4.5 months of treatment .While, feeding of male rats with cucumber fruits with selected insecticides was associated with a significant increase in the activity of ALT comparing with the untreated group after remained periods of treatment (6 and 12 months). After stoppage of treatment for 30 days, animals recovered.

Moreover, the obtained results in Table (2) which reflect the effect of feeding male rats with contaminated cucumber fruits with tested insecticides on ALP activity, could be summarized that, the activity of ALP was significantly increased compared to control at all cases of treatments during experiment periods except 1.5 and 3 months of treatment .Meanwhile, when treatments were stopped to allow recovery, the values of ALP remained higher than that of the control. Also, the obtained results in Table (2) could be summarized as follows. No statistical significant difference in the activity of GGT was found after feeding male rats with contaminated cucumber with both selected insecticides at all the tested concentrations compared to the untreated group after 1.5 and 3 months of treatment. Meanwhile, the activity of GGT was significantly increased at all treatments compared to the control group after remained periods of treatment (4.5, 6 and 12 months) except profenofos treatment after 4.5 month. During the recovery period (30 days), treated animals returned to normal values.

As shown in Table (3) hepatic AST and ALT activities were very highly significantly decreased by the tested insecticides compared to untreated group at the end of 12 months of exposure at all treatments .Stoppage of treatments for 30 days, the values resulted in resumption of normal activity. Also, from Table (3) it is clear that, all animals showed highly marked depression in hepatic ALP activity compared to the control group after 12 month of treatment at all treatments . After withdrawal the tested insecticides, the values returned to the normal levels within the recovery periods (30 days).

Moreover, the obtained results in Table (3), which reflect the effects of tested insecticides on hepatic GGT, could be summarized that, the activity of hepatic GGT was very highly significantly decreased at all treatments compared to the control group after 12 month of exposure . At the end, treated rats recovered and the values of hepatic GGT was comparable with the normal values.

From the results presented in Table (4), it is clear that feeding of male rats with contaminated cucumber fruits with selected insecticides for 12 months led to a very highly significant decrease in hepatic AST and ALT activities compared to the control values. During recovery period, animals resumed normal values .Also, the data represented in Table (4) reflects the influence of feeding male rats on contaminated cucumber fruits with selected insecticides on hepatic ALP activity .The results indicate that there were a very highly significant decline in the activity of hepatic ALP when compared to the untreated group after 12 month of treatment at all treatments. Within the recovery period, the values of hepatic ALP fall within normal values.

Eissa, A.I.; Habib, M.A.; Khalil, S.M. and Farid, H.E.

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

23

Table (3): Effect of profenofos (P) and fenitrothion (F) on hepatic AST, ALT, ALP and GGT activities in male albino rats.

Treatment (concentration) Treatment period

(months) Control (0 ppm) P (0.8 ppm) P (1.6 ppm) F (0.5 ppm) F (1.0 ppm)

12

1 186.26±1.44

2 129.93±2.03

3 47.45±1.09

4 9.62±0.35

160.15±0.44***

93.14±1.92***

36.0±0.55***

4.87±0.54***

165.48±1.70***

100.79±1.22***

39.27±1.64***

6.84±0.28***

146.52±2.50***

82.36±1.40***

31.09±0.67***

4.29±0.23***

153.84±1.25***

86.57±0.79***

34.36±1.64***

4.76±0.12***

Recovery

period

(days)

1 103.45±8.87

2 96.50±4.23

3 56.18±1.09

4 5.22±2.25

97.57±1.48

91.58±2.45

54.0±1.34

3.71±0.30

100.35±6.80

94.11±4.87

55.67±1.12

5.80±1.10

91.22±1.28

89.43±5.35

52.90±2.04

2.67±1.08

93.39±4.0

90.79±5.45

53.84±2.03

3.48±0.71

1= Aspartate aminotransferase (AST) (u/ml); 2 = alanine aminotranferase (ALT) (u/ml); 3= alkaline phosphatase (ALP) (U/L); 4= gamma glutamyl transferase (GGT) (U/L). Values represent means ± S.E obtained from 5 animals Significance level: * p ≤ 0.05; ** p ≤ 0.01; *** p ≤ 0.001 as compared with the control.

Toxic Effects of the Insecticides, Profenofos and Fenitrothion, on the Livers’ Enzymes

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

24

Table (4): Influence of feeding male albino rats with contaminated cucumber fruits with profenofos (P) and fenitrothion (F) at low concentrations on hepatic AST, ALT, ALP and GGT activities.

Treatment (concentration) Treatment period (months) Control (0 ppm) P (0.8 ppm) F (0.5 ppm)

12

1 94.0±0.32

2 97.46±1.14

3 56.88±1.15

4 10.20±0.23

54.61±0.61***

79.54±0.67***

29.01±0.99***

6.14±0.57***

53.04±0.87***

78.15±0.29***

25.86±0.81***

5.22±0.32***

Recovery period (days)

1 59.39±1.04

2 108.82±4.35

3 45.27±1.09

4 5.45±0.35

57.64±1.74

101.47±3.71

43.70±0.68

5.10±0.46

57.32±1.15

95.11±7.67

43.12±0.92

4.64±0.37

1= Aspartate aminotransferase (AST) (u/ml); 2 = alanine aminotranferase (ALT) (u/ml); 3= alkaline phosphatase (ALP) (U/L); 4= gamma glutamyl transferase (GGT) (U/L). Values represent means ± S.E obtained from 5 animals. Significance level: * p ≤ 0.05; ** p ≤ 0.01; *** p ≤ 0.001 as compared with the control.

Eissa, A.I.; Habib, M.A.; Khalil, S.M. and Farid, H.E.

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

25

Moreover, as shown in Table (4), data indicate that feeding rats with cucumber fruits with both insecticides caused very highly significant reduction in the hepatic GGT activity in all treatments compared to the control group after 12 month of treatment. During the recovery period (30 days), treated rats returned to normal levels.

DISCUSSION

Aminotransferases (AST and ALT), ALP and GGT are frequently used to assess hepatocellular damage as reported by Michael et al. (2005). The present study indicate that the activities of the investigated enzymes (AST, ALT, ALP and GGT) increased at various rates in plasma due to profenofos and fenitrothion administration. The enzymes were returned to their normal levels at the end of the recovery period except the activity of AST and ALP, which showed marked elevation.

The results of the present work are in agreement with those found by El – Sadek et al. (1985); Ali and Shakoori (1990); Seleim (1992); Farid (1997); Youssef (2002) and Radwan and Abd El–Mottaleb (2004) who mentioned that the transaminases (AST and ALT) activities were significantly increased after administration with different agrochemicals substances at low levels, i.e. (Paraquat, Sencor and Dual) at 1/10 LD50,aldrin at 2.5, 8 and 20 mg/kg in diet, chlorfluazuron at 50 mg/kg and buprofezin at 1000, 2000, 4000 ppm and diafenthiuron at 150, 300, 600ppm, profenofos and pirimicarb and nemazal at 100 and 200 mg/kg. b.w.

The results reported herein are in accordance with El-Sadek et al. (1985); Ali and Shakoori (1990); Seleim (1992); Farid (1997) and Radwan and Abd El-Mottaleb (2004) who reported that the alkaline phosphatase (ALP) activity was significantly increased after administration with different agrochemicals substances at low levels, i.e. (Paraquat, Sencor and Dual) at 1/10 LD50, aldrin at 2.5, 8 and 20 mg / kg in diet, chlorfluazuron at 50 mg/kg and buprofezin at 1000, 2000, 4000 ppm and diafenthiuron at 150, 300, 600 ppm, and nemazol at 100 and 200 mg/kg. b.w.

Resemble significant increases of serum GGT activity was resulted in rats exposed orally by diuron herbicide (Antony et al., 1990), by tributoxyethyl phosphate, an industrial organophosphate compound (Laham et al., 1985). Nearly, similar results investigated by Mitsumori et al. (1998), who showed that, increases in plasma GGT activity were observed in rats after chronic exposure of cadmium.

Increasing of aspartate and alanine aminotransferase (AST and ALT) are usually due to leakage of damaged membranes, (Gotz, 1981). Therefore, Cornelius (1989) mentioned that, many enzymes are present in the liver, those which are primarily present in the liver and in high concentrations are routinely used in diagnosis .Also Cornish (1971) reported that, elevation in serum concentration of selected enzyme had been used for years as a sensitive indicator of organ damage. In addition, the enzymes usually examined to evaluate hepatic damage include AST and ALT, therefore, elevation in these enzymes concentration was associated with generalized hepatotoxicity.

Toxic Effects of the Insecticides, Profenofos and Fenitrothion, on the Livers’ Enzymes

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

26

Large increase in serum ALP activity is found in Extra – hepatic biliary obstruction, (Walmsely and White, 1994). The striking increase in serum ALP activity in hepatobiliary disorders is due to a unique over production of hepatic ALP iso- enzyme, (Cornelius, 1989).

The significant elevation of plasma AST and ALP activity after the recovery period in all treated group probably indicate that, pesticides affect several tissues in rat and the recovery period was not sufficient to repair the damage.

Also, GGT is elevated in virtually all hepatobiliary disorders and in biliary tract obstruction (Michael et al., 2005).

The data obtained also showed that liver tissue enzymes (AST, ALT, ALP and GGT) activity decreased significantly by profenofos and fenitrothion treatments. It was also found that the enzymes were returned to their normal levels during the recovery period.

Our results hold true with the findings of Bulusu and Chakravarty (1984), who revealed that, treated rats with malathion caused decrease of hepatic AST and ALT activities.

The inhibition of hepatic ALP activity was reported by Dikshith et al. (1978) in rats treated with lindane, by Haqqi and Adhami (1979) in rats treated by DDT or malathion or phosalone or elsan insecticides.

Concerning of the influence of the tested pesticideson liver enzymes (AST, ALT, ALP and GGT) we can notice that, there is a direct relationship between activity of plasma liver enzymes and hepatic enzymes so increase activity of plasma liver enzymes and decline activity of hepatic enzymes may be related to the release of the enzymes from liver cells to plasma since we have many significant elevations in the plasma enzymes activity as it is shown in tables of plasma liver enzymes and inhibition of hepatic enzymes activity also as shown in tables of hepatic enzymes .

In conclusion, profenofos and fenitrothion have relatively moderate and slight acute toxicity, respectively, since its LD50 are 342.06 and 634.04 mg/kg body weight, respectively. In addition, profenofos and fenitrothion causes a significant increase in plasma AST, ALT, ALP and GGT activities, while a marked decrease in liver tissue enzymes (AST, ALT ALP and GGT).

REFERENCES Ali, S. S. and Shakoori, A. R. (1990). Toxicology of aldrin in rats. Punjab University, J.

Zoology. 5:1-56.

Antony, M.; Shukla Y. and Mehrotra, N. K. (1990). Evaluation of some enzyme markers for diuron toxicity after oral exposure in rats . Pesticide Biochem. Physiol. 36:76-78.

Bulusu, S. and chakravarty, I. (1984). Augmented hepatic Susceptibity to malathion toxicity in rats on low protein diets. Environ Res. 35:53-65.

Eissa, A.I.; Habib, M.A.; Khalil, S.M. and Farid, H.E.

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

27

Cornelius, C. E. (1989). Liver Function. In: Clinical Biochemistry of Domestic Animals.4th Ed., Jiro J. Kaneko, Academic Press, pp 264-397.

Cornish, H.H. (1971). Problems posed by observations of serum enzyme changes in toxicology. CRC Crit. Rev.Toxicol., 1.

Dikshith, T. S. S.; Tandon, K. K.; Datta, K. K.; Gupta, P. K. and Behari, J. R. (1978). Comparative response of male rats to parathion and lindane: Histopathological and biochemical studies. Environ. Res. 17:1-9.

El –Sadek, S. E.; Ibrahim, S. S.; Abdel –Salam, S. A. and Regal, S. A. (1985). Effect of three herbicides on some enzyme activity and haematological changes in rats Vet. Med. J. 33:123-134.

Farid, M. M. (1997). Environmental hazardous of agrochemicals in albino rats. Ph.D. Inst of Environ. Studies and Research, Ain Shams Univ.

Gad, S. C. (1999). Statistics and experiment design for toxicologist. 3 rd ed., Edit by CRC Press, LLC, New York, USA. pp 175-200.

Gad, S. C. (2001). Statistics for toxicologist. In: Principles and methods of toxicology.Edit by Hayes, W.A. 4th ed., Taylor& Francis, USA. pp 285-364.

Gad, S. C. and Weil, C. S. (1989). Statistics for toxicologist. In: Principles and methods of toxicology. Edit by Hayes, W.A. 2nd ed., Taylor & Francis, USA. pp 435-485.

Gad, S. C. and Weil, C.S. (1994). Statistics for toxicologist. In.: Principles and methods of toxicology. Edit by Hayes, W.A. 3rd ed., Taylor & Francis, USA. pp 221-274.

Gotz, W. (1981). Diagnosis of hepatic disease. G-I-Tv veriag Ernst Glebeler, Germany, pp 12-18.

Haqqi, T. M. and Adhami, U. M. (1979). Effect of apholate (ENT 26316, NSC 26812) nucleic acids, total protein content and activity levels of aminotransferases (GOT, GPT), alkaline phosphatase, 5-nucleotidase in liver of male albino rats. Ind. J. Experim. Biol. 17:488-492.

Hausamen, T. V.; Helger, R.; Rick, W. and Gross, W. (1967). Optimal conditions for the determination of serum alkaline phosphatase by a new Kinetic method. Clin. Chem. Acta, 15:241-245.

Laham, S.; Long, G. W. and Broxup, B. R. (1985). Subchronic oral toxicity of tributoxyethyl phosphate in the Sprague-dawley rat. Archives of environment. Health. 40(1):12-17.

Michael, L. B.; Edward, P. F. and Larry, E. S. (2005). Assessment of organ system functions In : Clinical Chemistry, 5th Ed ., pp 480-485.

Mitsumori, K.; Shibutani, M.; Sato, S.; Orodera, H.; Nakogawa, J.; Hayashi,Y. and Ando, M. (1998). Relationship between the development of hepato renal toxicity and

Toxic Effects of the Insecticides, Profenofos and Fenitrothion, on the Livers’ Enzymes

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

28

cadmium accumulation in rats given minimum to large amounts cadmium chloride in the long – term: preliminary study, Arch. Toxicol. 72:545-552.

Radwan, O. A. and Abd El-Mottaleb, E. M. (2004). Some biochemical and histopathological studies on albino rats administrated a plant orgine insecticide (nemazal) for short duration.Proc. The 1st Intern. Conf. Vet. Res. Div., NRC, Cairo, Egypt, Feb. 15-17th.

Reitman, S. and Frankel, S. (1957). A colorimetric method of the determination of serum glutamic oxaloacetic and glutamic pyruvic transaminases. Am. J. Clin. Path. 28:57-63.

Seleim, Z. M. (1992). Haematological and biochemical studies on white male rats exposed to two benzoylphenylurea compounds. J. Egypt. Soc. Toxicol. 9:75-80.

Schalm, O. W. (1986). Veterinary Haematology. 4th Ed., Lea and Febiger Philadelphia, pp.21-86.

Szasz, G. (1969). A kinetic photometric method for serum gamma glutamyl transpeptidase. Clin. Chem. 15:124-136.

Walmsley, R. N. and White, G. H. (1994). A Guide to Diagnostic Clinical Chemistry 3rd Ed., Oxford Blackwell Scientific Publication, London, Edinburgh, Boston

Weil, C. S. (1952). Tables for convenient calculation of medium effective dose (LD50 or ED50) and instruction in their use. Biometrics. 8:249-263.

Youssef, O. M. (2002). Biochemical studies on some insecticide behavior in Egyptian environment. Ph.D. Thesis, Faculty of Agric.Cairo Univ.

Eissa, A.I.; Habib, M.A.; Khalil, S.M. and Farid, H.E.

J. Saudi Soc. for Food and Nutrition., Vol. 1, No. 2; 2006

29

������� � � ���������� ���������� � ������� ������ ������ �������������� ���� �!���� ���"��

���� #�$� %�& ����� �'��� ���� ���� %������ '�$��� ��� ������� ������ � ��������� ���� �������� ��� –������� �� ������

(&���:��� � ����� ��� ��� !�"#� $�� ����� �� �� ����%&'�� (�''–�)*�� +)��, -� �-��)���� ����� ��� -��%��'���� .��������� -���/���#�0���� -�1���� ���1 ���.

��"�� ���"' � �' �0���� -�1���� ���1 ��13' 4� -��5��� -������� 6��� .-) ������ (��' �' ����#� �7� ����* )���' �)��# ��'��) # �)���� ,/)� ���5'� 8�1� �0���� -�1���� ���1 aspartate

aminotransferase (AST) ����* )���' �)��# -�)�9��alanine aminotransferase (ALT) -��)����* �� ��'alkaline phosphatase) (ALP) ����* )���' 6�'��� �� gamma glutamyl transferase

.(GGT) ��1 $��� 8� -# ���� 6��'�� :;'��� ��0�# � ��<� 4)��=� 6)5��� ����� ,/� 4� ��;��

)����* ���' ���# -��9�� ����* ���' ���# ��'�� # (����* )���' 6�'��� � ������ ��'* �� -����� ������ ��<� �1 @5� 8� -� ��� A�7��� 4���4� ����B� C1 ,/� 4� ��;������ .

+� )�� �)�;����� � �5�� 6� ��� ��� ����� D��' ��� E�# AF0�# A� ����� C1 :;'� ��0� ���1 4���,�� ���� ��� ��'*) �� -������ ����* ���' ���# ��'�� # ����� ,/� G*'�� ���' � ��� ��

�7��� 4� .$��)� ���� -������ -�1�� ����� H� � �*�'" �� �# 4� D�' I��� ���'� -��� �� ��%&'�� �1 � �*�'�� �� �=� $��� ��� �*/' <� $�'�������,�� �'�� ��.