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オレオサイエンス

第 21 巻第 8 号（2021）

Commentary by the Winner of the 12th Journal of Oleo Science
Best Author Award
Isam Ali Mohamed Ahmed
Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University

qualities of these foods.

I am very pleased that I have been selected by theJournal of Oleo Science Scientific Committee as theIn three studies published in Journal of Oleo Science,

winner of Best Author Award of the year 2020 due to

we have studied different aspects. In the first paper (J.

my contribution in publishing three articles [J. Oleo

Oleo Sci. 69, (8) 795-800) we have shed the light on theSci., 69 (8), 795-800; J. Oleo Sci., 69, (11), 1367-1371; J.

chemical composition of sesame seeds from different

Oleo Sci., 69, (11), 1381-1388] in volume 69 (2020) of thecountries in Africa and Asia. The sesame genotype,journal as the first author. This award highly motivatedgrowing condition, and growing environment affected

me to continue my research activity and contribution

the nutritional quality of the seeds and oils. The seedto the Journal of Oleo Science and I greatly advice re-oil contains high amounts of polyunsaturated fatty ac-searcher to contribute their excellent work to this jour-

ids suggesting its high nutritional and health quality. Innal. I would like to express my sincere thanks to thethe second study (J. Oleo Sci. 69, (11) 1367-1371) wejournal team for appreciating our contribution to thehave investigated the bioactive properties and antioxi-

journal by offering me this award. In addition, I havedant activity of the seeds and oils of four plants (Ono-also very pleased to Japanese government and peoples

brychis, Pimpinella, Trifolium, and Phleum spp). The

for giving me a chance to do my post graduate studies

oils were found to be rich in unsaturated fatty acids(M.Sc. and Ph.D.) and JSPS fellowship in Japan (Tottoriand tocopherols and has antioxidant activity suggesting

University) during 2004 to 2012. I have learned a lothigh health quality of these plants. In the third study (J.

about the advanced sciences in my field of study andOleo Sci. 69, (11) 1381-1388), we have assessed the influ-also greatly enjoyed Japanese culture and nature.

ence of roasting treatment on the bioactive properties

We have a well-established research team from bothand antioxidant activity of seeds and oils of 21 melon

national and international institutes investigating vari-cultivars. The findings indicate that both roasting andous aspects of food science, chemistry, biochemistry

genotype affected the bioactive properties of melon

and bioprocessing. Our studies focus on the impacts ofseeds and oils.

environmental conditions and processing treatments on

Once again I express my pleasure to the J. Oleo Sci-

the bioactive properties, nutritional and chemical com-ence for giving me this award and also I am very

position, and physical and sensory attributes of thepleased to the coauthors of these papers for their ac-fruits, seeds and oils of various crops, tress, and plants.

tive and positive collaboration and contribution to theseIn addition, we also studied the fortification of foods

works and without their contribution this achievementwith various antioxidants, antimicrobial, and fibers fromwould not be possible.

plants sources to enhance the nutritional and health―44―