Ten spices marketed in Jordan, (Syzygium aromaticum L., Coriadrum sativum L., Cuminum cyminum L.,Zingiber officinale Rosc., Elettaria cardamomum, Curcuma longa, Rhus coriaria L., Cinnamomum zeylanicum Blume, Foeniculu...Ten spices marketed in Jordan, (Syzygium aromaticum L., Coriadrum sativum L., Cuminum cyminum L.,Zingiber officinale Rosc., Elettaria cardamomum, Curcuma longa, Rhus coriaria L., Cinnamomum zeylanicum Blume, Foeniculum vulgare Mill and Laurus nobilis L.) were investigated for their phenolic compounds and antioxidant activity. The influence of different extractants (methanol, ethanol and acetone) at different temperatures (20, 40 and 60°C) was examined. Results showed at 60°C using methanol, cloves had the highest level of total phenolics (781.0 mg GAE/100g using acetone). At 40°C, sumac and cloves had the highest amounts of total phenolics (343.9 mg/100g and 342 mg GAE/100g respectively). At 20°C, cloves continued to have the highest amount of total phenolics (394.7 mg/100g) using methanol as extactant. Ethanol as extractant, cloves gave the highest level of phenolics (548 mg GAE/100g, 493.4 mg GAE/100g) at 60°C, while at 20°C cloves and sumac showed the highest concentrations of phenolics (350.8 mg GAE/100g and 342.8 mg GAE/100g respectively). Acetone as extractant at 60°C, cloves had the highest levels of phenolics (781 mg GAE/100g) while at 40°C and at 20°C, sumac contributed the highest levels of total phenolics (583.2 mg GAE/100g and 754.5 mg GAE/100g). The total phenolics concentration varied significantly among the spices. Their values varied according to the extractant and extracting temperature. IC<sub>50</sub> (radical scavenging activity) reflecting the antioxidant activity was presented. Results showed that cloves had the highest antioxidant activity while the cinnamon, turmeric and sumac had a appreciable level of antioxidant activity. Green cardamom and coriander had the lowest antioxidant activity. Antioxidant activity was positively correlated with total phenolic compounds content of the investigated spices.展开更多
The inhibitory effects of spice extracts on Maillard reaction harmful products in beef flavorings were evaluated.Sichuan pepper extract showed the highest inhibitory effect on CML,with a reduction of 45.24%,followed b...The inhibitory effects of spice extracts on Maillard reaction harmful products in beef flavorings were evaluated.Sichuan pepper extract showed the highest inhibitory effect on CML,with a reduction of 45.24%,followed by rosemary and licorice extracts.For 4-MI,only rosemary and Sichuan pepper extracts showed significant inhibition,reducing 4-MI content by 30.60%and 33.78%,respectively.The inhibitory effect of spice extracts on HMF was strongest with Sichuan pepper,which reduced HMF by 38.37%.Sensory evaluation showed that licorice and ginger extracts maintained the characteristic beef flavor while effectively reducing the harmful compounds.In addition,licorice extract enhanced caramel flavor,and had a minimal effect on overall flavor profiles.The synergistic effects of liquiritin,glycyrrhizic acid,and liquiritin,were also investigated.A 2:1 ratio of flavonoids and triterpenes achieved the most effective inhibition of AGEs and 4-MI.Overall,licorice extract demonstrated significant potential as a natural inhibitor of Maillard reaction by-products,with minimal impact on the sensory quality of beef flavorings.展开更多
硅基光电晶体管在高频通信、自动控制、电力系统领域具有广泛的应用前景.从系统验证和仿真的角度,迫切需要建立光电晶体管的等效电路模型,该模型需要包含电学特性和光学特性.本文提出了一种高频(100MHz~1GHz)硅基光电晶体管的SPICE(Simu...硅基光电晶体管在高频通信、自动控制、电力系统领域具有广泛的应用前景.从系统验证和仿真的角度,迫切需要建立光电晶体管的等效电路模型,该模型需要包含电学特性和光学特性.本文提出了一种高频(100MHz~1GHz)硅基光电晶体管的SPICE(Simulation Program with Integrated Circuit Emphasis)等效模型,包含器件的主要光电特性,通过TCAD(Technology Computer Aided Design)仿真建立了模型中关键电学和光学参数的提取方法.基于所建立的高频光电晶体管的SPICE模型等效电路进行仿真,所得到的仿真结果能够完整描述光电晶体管的电学特性和光学特性,并验证了模型在器件模拟与电路应用上的可行性,表明本文所提出的SPICE模型和参数提取方法,对于基于高频光电晶体管的系统仿真,具有参考价值.展开更多
Aims: The aim of this undertaken investigation was designed to determine the comparative antimicrobial potential of ethanol extract of six commonly consumed spices such as Garlic (Allium satilyvum), Ginger (Zingiber o...Aims: The aim of this undertaken investigation was designed to determine the comparative antimicrobial potential of ethanol extract of six commonly consumed spices such as Garlic (Allium satilyvum), Ginger (Zingiber officinale), Turmeric (Curcuma longa), Cinnamon (Cinnamomum zeylanicum), Cumin (Cuminum cyminum) and Black cumin (Nigella sativa). Method: This study includes, the efficacy of individual and synergistic effect of these extracts that was tested against bacteria by agar well-diffusion method employing 100 μL spices-extract solution per well and was conducted in (Centre of Excellence Laboratory) Department of Microbiology, Primeasia University during November 2018 to April 2019. Minimum inhibitory concentration (MIC) was determined by the micro-broth dilution method and compared with commercial antibiotic discs such as Amoxicillin, Vancomycin, Erythromycin, Ceftriaxone, Chloramphenicol, and Ciprofloxacin. Result: According to the findings of the antibacterial assay, the ethanol extracts of the spices showed inhibitory activity against common infectious bacterial pathogens. Spice extracts have the most significant activity against B. cereus and E. coli was the least sensitive among the tested organisms. The ethanol extract had individual antibacterial activity with mean zone of inhibition 22 ± 0.5 and 20.08 ± 0.58 mm and the synergistic effect of ethanol extract had a mean zone of inhibition 30 ± 0.75 and 28.25 ± 0.9 mm against B. cereus and V. cholera, respectively, which is highly comparable to the commercial antibiotic, Ciprofloxacin (25 mm). Conclusion: The ethanol extract of indigenous spices was shown to be highly potential to be applied as an alternative of commercial drugs.展开更多
文摘Ten spices marketed in Jordan, (Syzygium aromaticum L., Coriadrum sativum L., Cuminum cyminum L.,Zingiber officinale Rosc., Elettaria cardamomum, Curcuma longa, Rhus coriaria L., Cinnamomum zeylanicum Blume, Foeniculum vulgare Mill and Laurus nobilis L.) were investigated for their phenolic compounds and antioxidant activity. The influence of different extractants (methanol, ethanol and acetone) at different temperatures (20, 40 and 60°C) was examined. Results showed at 60°C using methanol, cloves had the highest level of total phenolics (781.0 mg GAE/100g using acetone). At 40°C, sumac and cloves had the highest amounts of total phenolics (343.9 mg/100g and 342 mg GAE/100g respectively). At 20°C, cloves continued to have the highest amount of total phenolics (394.7 mg/100g) using methanol as extactant. Ethanol as extractant, cloves gave the highest level of phenolics (548 mg GAE/100g, 493.4 mg GAE/100g) at 60°C, while at 20°C cloves and sumac showed the highest concentrations of phenolics (350.8 mg GAE/100g and 342.8 mg GAE/100g respectively). Acetone as extractant at 60°C, cloves had the highest levels of phenolics (781 mg GAE/100g) while at 40°C and at 20°C, sumac contributed the highest levels of total phenolics (583.2 mg GAE/100g and 754.5 mg GAE/100g). The total phenolics concentration varied significantly among the spices. Their values varied according to the extractant and extracting temperature. IC<sub>50</sub> (radical scavenging activity) reflecting the antioxidant activity was presented. Results showed that cloves had the highest antioxidant activity while the cinnamon, turmeric and sumac had a appreciable level of antioxidant activity. Green cardamom and coriander had the lowest antioxidant activity. Antioxidant activity was positively correlated with total phenolic compounds content of the investigated spices.
基金supported by National Natural Science Foundation of China(Grant No.32272430).
文摘The inhibitory effects of spice extracts on Maillard reaction harmful products in beef flavorings were evaluated.Sichuan pepper extract showed the highest inhibitory effect on CML,with a reduction of 45.24%,followed by rosemary and licorice extracts.For 4-MI,only rosemary and Sichuan pepper extracts showed significant inhibition,reducing 4-MI content by 30.60%and 33.78%,respectively.The inhibitory effect of spice extracts on HMF was strongest with Sichuan pepper,which reduced HMF by 38.37%.Sensory evaluation showed that licorice and ginger extracts maintained the characteristic beef flavor while effectively reducing the harmful compounds.In addition,licorice extract enhanced caramel flavor,and had a minimal effect on overall flavor profiles.The synergistic effects of liquiritin,glycyrrhizic acid,and liquiritin,were also investigated.A 2:1 ratio of flavonoids and triterpenes achieved the most effective inhibition of AGEs and 4-MI.Overall,licorice extract demonstrated significant potential as a natural inhibitor of Maillard reaction by-products,with minimal impact on the sensory quality of beef flavorings.
文摘硅基光电晶体管在高频通信、自动控制、电力系统领域具有广泛的应用前景.从系统验证和仿真的角度,迫切需要建立光电晶体管的等效电路模型,该模型需要包含电学特性和光学特性.本文提出了一种高频(100MHz~1GHz)硅基光电晶体管的SPICE(Simulation Program with Integrated Circuit Emphasis)等效模型,包含器件的主要光电特性,通过TCAD(Technology Computer Aided Design)仿真建立了模型中关键电学和光学参数的提取方法.基于所建立的高频光电晶体管的SPICE模型等效电路进行仿真,所得到的仿真结果能够完整描述光电晶体管的电学特性和光学特性,并验证了模型在器件模拟与电路应用上的可行性,表明本文所提出的SPICE模型和参数提取方法,对于基于高频光电晶体管的系统仿真,具有参考价值.
文摘Aims: The aim of this undertaken investigation was designed to determine the comparative antimicrobial potential of ethanol extract of six commonly consumed spices such as Garlic (Allium satilyvum), Ginger (Zingiber officinale), Turmeric (Curcuma longa), Cinnamon (Cinnamomum zeylanicum), Cumin (Cuminum cyminum) and Black cumin (Nigella sativa). Method: This study includes, the efficacy of individual and synergistic effect of these extracts that was tested against bacteria by agar well-diffusion method employing 100 μL spices-extract solution per well and was conducted in (Centre of Excellence Laboratory) Department of Microbiology, Primeasia University during November 2018 to April 2019. Minimum inhibitory concentration (MIC) was determined by the micro-broth dilution method and compared with commercial antibiotic discs such as Amoxicillin, Vancomycin, Erythromycin, Ceftriaxone, Chloramphenicol, and Ciprofloxacin. Result: According to the findings of the antibacterial assay, the ethanol extracts of the spices showed inhibitory activity against common infectious bacterial pathogens. Spice extracts have the most significant activity against B. cereus and E. coli was the least sensitive among the tested organisms. The ethanol extract had individual antibacterial activity with mean zone of inhibition 22 ± 0.5 and 20.08 ± 0.58 mm and the synergistic effect of ethanol extract had a mean zone of inhibition 30 ± 0.75 and 28.25 ± 0.9 mm against B. cereus and V. cholera, respectively, which is highly comparable to the commercial antibiotic, Ciprofloxacin (25 mm). Conclusion: The ethanol extract of indigenous spices was shown to be highly potential to be applied as an alternative of commercial drugs.
