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gression of Alzheimer’s disease in rats with superiority to primrose/fish oil mixture.A series of gemini quaternary ammonium surfactants containing carboxylate counterion with the formula C17H35CONH(CH2)2N+(CH3)2(CH2)2N+(CH3)2(CH2)2 NHCO C17H35·2Y (Y=HCOO-, CH3COO-, CH3CHOHCOO-) have been synthesized by a counterion conversion process and characterized by Fourier transform infrared spectroscopy and mass spectroscopy. It is found that these surfactants reduce the surface tension of water to a minimum value of 26.78 mN·m-1 at a concentration of 1.21 ×10-5 mol·L-1. TEM images reveal that aggregates with vesicles or tubular structure are spontaneously formed in these surfactants aqueous solution with the concentration of 1×10-3 mol·L-1. It is also found that they are effective corrosion inhibitors for A3 steel in acid solution and have superior antibacterial activity at a concentration of 0.1g·L-1.Although cold-pressed sesame oil (CPSO) possesses high nutritional value, its application in the food industry is limited due to its poor oxidative stability. The aim of this study was to enhance the oxidative stability of CPSO by complex coacervation microcapsule technology with gelatin and gum Arabic as wall materials. The characterization of CPSO microcapsules were evaluated by a particle image analyzer, a laser particle size distribution analyzer, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA). The encapsulation efficiency (EE) reached 90.25%. The average particle size of the microcapsules was approximately 117.1 μm and many oil droplets were encapsulated by complex coacervation to form a multinuclear spherical microcapsule. The FTIR study confirmed that the process of complex coacervation was formed between gelatin and gum Arabic by electrostatic interactions. The TGA study suggested that the microcapsules had good heat resistance. FIIN-2 order The fatty acid composition, the content of sesamin, sesamolin and vitamin E in CPSO were determined before and after microencapsulation. It showed that the microencapsulation process had almost no effect on the fatty acid composition, sesamin and sesamolin, only Vitamin E was slightly lost during the microencapsulation process. The accelerated storage test showed that microencapsulation significantly increased the oxidative stability of CPSO.The current investigation reports the chemical composition of volatile organic compounds emitted from the different aerial organs of two populations of Salvia dominica L. from Jordan collected from Mediterranean and Irano-Turanian bio-geographical zones. Oxygenated monoterpenes dominated the emission profiles of most organs from the two populations but with variable qualitative and quantitative differences. Mediterranean samples contained higher content of oxygenated monoterpenes (stems 88.37%, leaves 89.95%, pre-flowering buds 67.14%, fully opened flowers 79.43%, sepals 90.93% and petals 92.25%) as compared to those from Irano-Turanian origin (range 39.85% to 75.06%). trans-Sabinene hydrate dominated the emission profiles of all organs from Irano-Turanian zone (range 38.54% to 73.24%) in addition to the stem, sepal and petal samples from the Mediterranean zone (51.37% to 86.98%). The other organs from the Mediterranean zone were dominated by α-terpenyl acetate (27.66-54.87%). Cluster and Principle Component statistical analysis classified the two populations into two clusters based on their origin. The current study evidenced the different VOCs composition in the two populations, that was mainly related to climatic and environmental conditions and suggested the presence of two ecotypes of S. dominica L.in Jordan.The volatile components produced by Leptolejeunea elliptica (Lejeuneaceae), which is a liverwort grown on the leaves of tea (Camellia sinensis), were collected and analyzed using headspace solid-phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS). 1-Ethyl-4-methoxybenzene (1), 1-ethyl-4-hydroxybenzene (2), and 1-acetoxy-4-ethylbenzene (3) were identified as the major components together with several other phenolic compounds, including 1,2-dimethoxy-4-ethylbenzene, and 4-ethylguaiacol in addition to sesquiterpene hydrocarbons, such as α-selinene, β-selinene, β-elemene, and β-caryophyllene. GC/Olfactometry showed the presence of linalool, acetic acid, isovaleric acid, trans-methyl cinnamate, and trans-4,5-epoxy-(2E)-decenal, as the volatile components produced by L. elliptica.The study was designed to evaluate the nutritive value, thermal stability and consumer acceptance of cupcakes baked with red palm olein compared to palm olein. Thermal stability was evaluated for acidity, peroxide, p-anisidine and total oxidation value (cumulative between peroxide and p-anisidine values), as well as fatty acid composition. The concentrations of phytonutrients including tocopherols and tocotrienols, alpha- and beta-carotene after baking were also determined. Acceptance of the cupcakes was assessed using a structured hedonic scale of five points by 29 panelists. As compared to initial test oil (red palm olein), acidity (red palm olein, 0.07±0.01% vs cupcakes containing red palm olein, 0.09±0.01%; P=0.0232), peroxide value (red palm olein, 0.33±0.05 meq O2 kg-1 vs cupcakes containing red palm olein 0.73±0.06 meq O2 kg-1; P=0.0011) and total oxidation value (red palm olein, 2.24±0.13 unit vs cupcakes containing red palm olein, 3.09±0.17 unit; P=0.0012) were found to be higher in cupcakes containing red palm olein, which is within the acceptable rancidity range (peroxide value less then 7.5 meq O2 kg-1) for snack food category. No changes were found on oxidative parameters (acidity, peroxide, p-anisidine values and total oxidation value) in cupcakes containing palm olein. Cupcakes made with red palm olein retained nearly 100% of alpha- and beta-carotenes upon baking. Tocopherol homologues were stable in both comparisons, with 95% retention as compared to tocotrienol homologues (~85%). Cupcakes made from red palm olein received higher score (mean=3.29) in sensory evaluation as compared to cupcakes containing palm olein (mean=3.07). The study, therefore, encourages the inclusion of red palm olein in the formulation of bakery products.