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A prerequisite for sustainable saline agriculture of cash crop halophytes in salt affected areas implies exact knowledge of their limits of salinity resistance. Hence, the first part of this study was carried out in pot experiment under greenhouse conditions to evaluate growth and seed yield of C. quinoa Willd. cv. Hualhuas to varying water salinity levels (0, 100, 200, 300, 400 and 500 mM NaCl). The limit of salinity resistance was estimated at 200 mM NaCl (~20 dSm -1 ) based on seed yield production. Depending on the results obtained from pot experiment, field trials were conducted in saline soil location (ECe 17.9 dSm -1 ) and in non-saline soil location (ECe 1.9 dSm -1 ). Seed yield significantly decreased under saline soil by about 61.7% . Beside quantity, soil salinity led to reduce the percentage of moisture, total carbohydrate and total fat contents in seeds. Salinity did not significantly alter the protein content in quinoa seeds. Significant increases in the content of ash and fiber were detected in response to high soil salinity. The high er ash content in seeds under saline conditions was due to the increase of Na + as well as K + , P 3-and Fe ++ concentrations. By contrast, soil salinity led to significant decrease of Ca ++ and Zn ++ contents in seed. Energy dispersive X-ray microanalysis showed that most of Na + in the seeds produced at saline soil was mainly accumulated in the pericarp followed by embryo tissues, while, the interior reserving tissue (perisperm) exhibiting comparatively low concentration. Increasing most of essential minerals, especially Fe, in quino a seeds produced under high saline conditions given quinoa a distinctive value for human consumption. Quinoa can be grown and yielded successfully in salt-affected soils (ECe 17.9 dSm -1 ), where, most if not all of traditional crops cannot grow, although the yield was reduced however, the seed quality was not highly affected.

he present work was carried out to produce a natural red color (anthocyanins) from red onion peels (Allium cepa) by four different solvent for coloring some food product. The results showed that acidified ethanol (0.01%Hcl) had the greatest efficient in extracting red onion peels anthocyanins followed by acidified methanol (0.01% Hcl), while acidified distilled water (0.01%) and distilled water are the less effective. At low pH(2.0 and3.0),natural anthocyanins extracts exhibited their greatest stabilities. Red onion peels anthocyanins extracts by acidified methanol was heated for 30 min at temperatures of 40, 60, 80 and 100 • c retained 99.16, 98.79, 91.56 and 69.45 %, respectively. The highest stability of anthocyanins extracted by both of acidified methanol and ethanol was at 40 to 80 • c until holding time reached to 60 min. Color and overall acceptability of hard candy containing 0.3% natural anthocyanins extracted from red onion peels by acidified methanol recorder highly score with synthetic color (Allure).On the other hand, glazing jelly containing 0.25% natural anthocyanins extracted from red onion peels by all solvents recorded closely score with synthetic color.

These data suggest that carrot, mango, and wheat extracts could be used as nutraceuticals for the prophylaxis and treatment against hepatotoxicity and oxidative stress. This is the first study of its kind that highlights the importance of including such plants in the dairy and food industry for the prevention of hepatocellular toxicity and oxidative stress.