Summary Food safety and quality became very important, especially with the challenge to ensure safe and healthy foods in regard to chemical hazards. So, this study was conducted to evaluate the quality and safety of irradiated Ras cheese during the storage period, with respect to biogenic amines (BAs). Ras cheese was manufactured, ripened and irradiated by γ‐irradiation at 0, 5, 10 and 15 kGy. The samples were stored in refrigerator at 5 ± 1 °C from where samples were withdrawn at 0, 2, 4 and 6 months for analysis. The results revealed that most sensory scores and chemical properties showed insignificant differences (P ≤ 0.05). The microbial counts were reduced with different degrees according to both storage period and irradiation dose. Also, irradiation was effective in reducing the content of BAs without harming the chemical properties of Ras cheese. The total content of BAs reflects the safety of irradiated Ras cheese and also indicates a high‐quality product in comparison with nonirradiated samples.

To cite this paper: Sallam, E.M. and M.M. Anwar, 2017. Antioxidant activity of some extracts from gamma irradiated purslane (Portulaca oleracea) plant. AbstractPurslane plant is one of the most used medicinal plant listed in the World Health Organization. This paper aims to evaluate the effect of some solvent and different doses of irradiation on antioxidants level and its activity. The extraction of antioxidants was performed by methanol, ethanol and distilled water. Antioxidant activities were determined by Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing power (FRAP) and β-carotene bleaching (βCB). Results indicated that extraction by methanol (50%) had higher total phenolic contents (TPC) than other extracts. As well as, the total antioxidant contents and its activities increased with increasing the irradiation dose. Extraction of irradiated purslane plant at 9 kGy by methanol (50%) considered the effective one to obtained natural phenolic acid compounds; which were identified by HPLC to twenty four components. Moreover, methanol extracts were tested for their antioxidant activity on sunflower oil. The obtained data showed that all tested parameters had higher in comparison to control. Methanol extracts were also tested for their antimicrobial activity, which showed higher inhibition activity of all micro-organism (Pseudomonas aeruginosa, Salmonella typhimurium, Escherichia coli, Staphylococcus aureus, Klebsiella Pneumonia, Bacillus cereus).

The present study aims at evaluating antioxidant and antimicrobial activities of olive (Olea europaea) leaves extracts (OLE) obtained from olive leaves (OL) irradiated at the dose levels 5, 10, and 15 kGy. The antioxidant activity of the extracts was estimated using the radical scavenging activity, and ferric reducing antioxidant power. The antimicrobial activity of the extracts was assessed against Bacillus cereus, Staphylococcus aureus, Escherichia coli, Klebsiella pneumonia, Pseudomonas aeruginosa, and Salmonella typhumurium. The results indicated that OLE obtained from irradiated OL at dose of 10 kGy had the highest antioxidant activity and antimicrobial activity. Thus, OLE obtained from OL irradiated at 10 kGy selected to be added to minced beef. The results indicated that when 2 and 3 ml OLE were added to 100 gm of minced beef could improve quality attributes and extend shelf‐life of minced beef from 1 week to 3 and 4 weeks under cold storage. Practical applications Food decay by spoilage, microorganisms, and chemical activates, causes economic losses. Using chemical preservatives, in meat products to control spoilage, microorganisms, and lipid oxidation, is not safe and it could be harmful to human health. So, it is of importance to find natural ingredients to use instead of the chemical preservatives. The OL are considered a natural source of bioactive compounds including antioxidant and antimicrobial ingredients. Also, gamma (γ) irradiation increases the content of bioactive components extract from OL, and increases the antioxidant and antimicrobial activities of OL. Therefore applying extracts from irradiated OL to meat products for retard oxidative fat could improve quality attributes and extend shelf‐life of meat products.

Purpose To report a case of adult-onset Coats’ disease that had worsening of macular edema and progressive macular traction following cryotherapy and repeated intravitreal bevacizumab injections due to formation of a secondary epiretinal membrane which only improved following pars plana vitrectomy and membrane peeling. Observations A 35-year-old male presented with diminution of vision in his left eye and was found to have localized telangiectatic retinal vessels and aneurysmal dilatations with massive exudation and cystoid macular edema. He was diagnosed as adult-onset Coats’ disease and treated with cryotherapy and a concomitant intravitreal injection of 2.5 mg bevacizumab followed by 3 monthly intravitreal injections of 2.5 mg bevacizumab and a single injection of 4 mg triamcinolone acetonide. Partial obliteration of the telangiectatic vessels and aneurysmal dilatations with improvement in surrounding lipid and fluid exudate was achieved, however, this was associated with progressive worsening of macular edema and macular traction due to formation of an epiretinal membrane which only improved following vitrectomy and membrane peeling. Effect of therapy at each stage was evaluated using visual acuity testing, fundus examination, fundus fluorescein angiography, and optical coherence tomography. Conclusion and Importance A secondary epiretinal membrane can develop following treatment of adult-onset Coats’ disease and cause traction especially when combining cryotherapy with bevacizumab injections. Vitrectomy in such cases with membrane peeling may result in improvement of anatomical and functional outcomes.