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  • 1 Zagazig University Agricultural Biochemistry Department, Faculty of Agriculture Zagazig 44519 Egypt
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The aim of the present study was to investigate lipids (fatty acids, sterols and tocopherols) profile of Pulicaria incisa, Diplotaxis harra and Avicennia marina grown in Egypt. Linoleic acid followed by palmitic and oleic acids were the major fatty acids in the P. incisa. Oleic followed by stearic were the main acids in D. harra, while palmitic followed by oleic were the major fatty acids found in A. marina. Sterol markers of P. incisa were campesterol followed by stigmasterol and β-sitosterol. In D. harra β-sitosterol followed by stigmasterol and Δ5-avensterol were the major sterols, while campesterol followed by β-sitosterol and Δ7-avensterol were main sterols of A. marina. Tocopherols were also estimated in high levels, wherein d-tocopherol was the main tocopherol in all plants. Antioxidant properties of methanolic extracts of the plants were compared with methanolic solution of butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and ascorbic acid during thiocyanate assay. Moreover, methanolic extracts of the whole plants exhibited strong antiradical potential against DPPH radicals. Information provided by the present study is of importance for further investigations of P. incisa, D. harra and A. marina and utilization of the plants as a raw material of bioactive compounds.

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Editor(s)-in-Chief: András Salgó

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       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

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2020
 
Total Cites
768
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Nutrition & Dietetics 79/89 (Q4)
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Scimago
28
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2019  
Total Cites
WoS
522
Impact Factor 0,458
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without
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in
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98,33
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H-index
27
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220/247=0,9
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SNIP
0,275
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15%

 

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Acta Alimentaria
Language English
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Foundation
1972
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per Year
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Founder Magyar Tudományos Akadémia    
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