Spirulina, a protein-rich cyanobacterium, and Bilberry, a dark berry, have the potential to be used as functional food ingredients in the food industry. These two underexplored and underutilized ingredients were used ...Spirulina, a protein-rich cyanobacterium, and Bilberry, a dark berry, have the potential to be used as functional food ingredients in the food industry. These two underexplored and underutilized ingredients were used to develop an adolescent-friendly functional snack food product in the light of food industry trends. Stages of product development, shelf life/physiochemical analysis (texture, pH, color, and water activity) and sensory evaluation were utilized in developing a functional snack mini muffin containing Spirulina and Bilberry. Aqueous (AQ) and 80% ethanol (ET) extracts of mini muffin formulations (chocolate, 1% Spirulina (S) + 4% Bilberry (B), 2% Spirulina (S) + 8% Bilberry (B)) were prepared using a standard protocol. Antioxidant potential was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Potential (FRAP) assays. Utilizing a 5-point hedonic scale (1—Dislike very much, 2—Dislike a little, 3—Neither like nor dislike, 4—Like a little, 5—Like very much), 3 mini muffin formulations (chocolate, 1% S + 4% B, 2% S +8% B), were tested among consumer panelists, with 1% S + 4% B being the most acceptable based on taste, texture, color, aroma, appearance, etc. Texture (post-peak (N) of the mini muffin did not vary between chocolate and 1 S% + 4% B formulations;however, 2% S + 8% B was 1.09 times higher compared to its counterparts. pH, color, and water activity remained constant over the 9-day shelf-life period. The Spirulina and Bilberry muffins developed exhibited antioxidant activities (highest in 2% S + 8% B), and were accepted by the sensory panelists for color, taste, mouthfeel, and aroma (panelists preferred 1% S + 4% B).展开更多
Tiger nut (Cyperus esculentus), commonly referred to as chufa, is a “nut-like” tuber, native to tropical and Mediterranean regions. It is often consumed in the form of a beverage (horchata de chufa). Health benefits...Tiger nut (Cyperus esculentus), commonly referred to as chufa, is a “nut-like” tuber, native to tropical and Mediterranean regions. It is often consumed in the form of a beverage (horchata de chufa). Health benefits of tiger nut have been attributed to presence of phytochemicals and their antioxidant potential. Tiger nut is often processed in order to enhance sensory characteristics. The objective of study was to determine effects of processing on antioxidant content, potential and inhibition of metabolizing enzyme activities of tiger nuts. Total phenolic content (TPC), total flavonoid content (TFC), free radical scavenging activity by 1,1-diphenyl-2-picryhydrazyl (DPPH), trolox equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP) and inhibition of lipase and α-amylase were evaluated in raw tiger nuts extracted with water (TRWA) and methanol (TRWM) and roasted (110°C – 115°C for 10 mins) tiger nuts extracted with water (TRA) and methanol (TRM). Highest phenolic content was observed in TRWA (1186.68 GAE/100g) and TRWM had lowest (43.77 GAE/100g). TRWA also exhibited highest ferric reducing ability with a FRAP value of 169.83 mm Fe2+/100g). TRWM had a higher flavonoid content (220.68 CAE/100g) compared to all other extracts. At a concentration of 0.02 mg/ml, all extracts reached at least 50% inhibition of DPPH, while highest scavenging activity was observed in TRM (58%). Highest TEAC was observed in TRM with 55.66% of ABTS radical scavenged. TRA had a significantly higher ability to inhibit α-amylase and lipase compared to other extracts. Results suggest that processing had an effect on the antioxidant potential of tiger nut, and this tuber may benefit consumers by improving their antioxidant status.展开更多
Salmonellosis is the most prevalent bacterial foodborne disease in many countries worldwide. Utilization of probiotics is one of the most accepted ways to reduce<span style="font-family:;" "="&q...Salmonellosis is the most prevalent bacterial foodborne disease in many countries worldwide. Utilization of probiotics is one of the most accepted ways to reduce<span style="font-family:;" "=""> </span><i><span style="font-family:Verdana;">Salmonella</span></i><span style="font-family:Verdana;">, especially lactic acid bacteria, as it has proven to reduce the enteric</span><span style="font-family:;" "=""> </span><span style="font-family:;" "=""><span style="font-family:Verdana;">pathogens in monogastric and ruminant livestock animals through different mechanisms such as antimicrobials production, competitive adhesion to the gastrointestinal tract, and immune stimulation. Prebiotics could be utilized solely for health benefits as an alternative to probiotics or in addition to probiotics for a synergistic effect known as synbiotics. The aim of this study was to compare effects of different probiotic strains (</span><i><span style="font-family:Verdana;">Lactobacillus acidophilus </span></i><span style="font-family:Verdana;">(La-14)</span><span><span style="font-family:Verdana;">,</span><i><span style="font-family:Verdana;"> Lactobacillus paracasei </span></i></span><span style="font-family:Verdana;">(Lpc-37)</span><span><span style="font-family:Verdana;">,</span><i> <span style="font-family:Verdana;">Streptococcus thermophiles </span></i></span><span></span><span style="font-family:Verdana;">(St-21)</span><span><span style="font-family:Verdana;">,</span><i><span style="font-family:Verdana;"> Bifidobacterium bifidum </span></i></span><span style="font-family:Verdana;">(Bb-06), and </span><i><span style="font-family:Verdana;">Aspergillus niger </span></i><span style="font-family:Verdana;">(ATCC<span style="font-family:Verdana, Helvetica, Arial;white-space:normal;background-color:#FFFFFF;">®</span>16888</span></span><sup><span style="font-family:Verdana;">TM</span></sup><span style="font-family:Verdana;">)</span><span style="font-family:;" "=""><span style="font-family:Verdana;"> and without prebiotics (Mannose;Xylose;Galactooligosaccharides GOS;Inulin;and Dandelion extract) on lowering </span><i><span style="font-family:Verdana;">Salmonella heidelberg</span></i><span style="font-family:Verdana;"> CFU </span><i><span style="font-family:Verdana;">in vitro</span></i><span style="font-family:Verdana;">. Different inhibition levels probiotic strains were assessed and compared in the presence and absence of 2.5% prebiotic compounds using cross-streaking and agar well diffusion assays. Recommendations for the growth of selected microorganisms such as temperature and oxygen conditions were taken into consideration. All the analysis was conducted in triplicates.</span></span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">The results showed that all the probiotics strains except</span><span style="font-family:;" "=""> </span><i><span style="font-family:Verdana;">S. thermophiles </span></i><span style="font-family:;" "=""><span style="font-family:Verdana;">were able to significantly (</span><i><span style="font-family:Verdana;">P </span></i><span style="font-family:Verdana;">< 0.05) inhibit the growth of </span><i><span style="font-family:Verdana;">S. heidelberg </span></i><span style="font-family:Verdana;">in at least one of the assays. The difference in</span></span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">inhibition percentage confirms that probiotic strains have multiple inhibition mechanisms, such as production of antimicrobials, lower pH by producing organic acids (acetic acid, lactic acid, etc.), and inhibition of pathogen</span><span style="font-family:Verdana;">’</span><span style="font-family:Verdana;">s virulence factor expression, and production of lipopolysaccharide solubilizing compounds.</span>展开更多
The relationship between moisture loss and oil uptake at different combination of Frying Oil Temperatures (FOT) and time during deep-fat frying of chicken meat was investigated in this study. Chicken meat samples were...The relationship between moisture loss and oil uptake at different combination of Frying Oil Temperatures (FOT) and time during deep-fat frying of chicken meat was investigated in this study. Chicken meat samples were diced and fried at different FOT (170°C, 180°C, and 190°C) in an industrial fryer for periods varying from 5 to 900 s. Fat analysis was accomplished in a soxhlet extraction apparatus with petroleum ether solvent. Prior to fat analysis samples were freeze dried and the moisture analysis was based on the standard AOAC standard method. The results show that a cook value of 415 s was found to give the most ideal sensory characteristics. The relationship between moisture loss and oil uptake during the initial phase of frying (°C and 190°C, respectively, and the rate (1.35 g/s) at FOT 170°C was significantly (P < 0.05) lower.展开更多
Colon cancer is the third leading cause of death in the US. Selected herbal teas and spices may reduce incidence of chronic diseases, including cancer. The objective of this study was to identify the effect of strawbe...Colon cancer is the third leading cause of death in the US. Selected herbal teas and spices may reduce incidence of chronic diseases, including cancer. The objective of this study was to identify the effect of strawberry leaf, raspberry leaf, hibiscus teas and cinnamon on azoxymethane (AOM)-induced aberrant crypt foci (ACF) in Fisher 344 male rats. After acclimatization period (1 wk), 49 male weanling rats were divided into 16 groups. Control (CON) group fed AIN-93G diet;15 treatment groups were administered control diet + strawberry leaf tea (STW), raspberry leaf tea (RAS), hibiscus tea (HIB), cinnamon (CIN), strawberry leaf tea + cinnamon (STW + CIN), raspberry leaf tea + cinnamon, (RAS + CIN), hibiscus tea + cinnamon (HIB + CIN), and strawberry leaf tea + raspberry leaf tea + hibiscus tea + cinnamon in combination (COM) at 2 levels each (teas added at 1% and 2%;CIN added at 2.5% and 5%). Rats received 24 mg/kg body weight AOM in saline s/c at 7 and 8 weeks of age. Animals received experimental diets until sacrificed by CO2 asphyxiation (17 weeks of age). ACF were enumerated in colons. Hepatic antioxidant enzymes were determined;superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPX), and glutathione (GH). Treatment groups had reduction in ACF compared to CON (154). Lowest ACF observed in HIB 2% + CIN 5% (13.16) with 91.45% reduction compared to CON. ACF observed in treatment groups administered teas and cinnamon combinations were lower than those administered teas singly. SOD and CAT activities in rats administered treatment diets were higher than CON (13.63 U/mL, 0.95 umol·min-l·ml-1). Rats administered COM (20.65 U/mL) had highest SOD activity. CAT activity was 51.27% higher in rats administered HIB 2% (1.96 umol·min-l·ml-1). GPX activity ranged from 7.26 (STW 1% + CIN 2.5%) to 9.59 (STW 2%) umol·min-l·ml-1. Results suggest that herbal teas and spices may reduce the risk of colon cancer and improve antioxidant status;regular consumption may provide beneficial health effects.展开更多
Colon cancer is the third leading cause of death in the US. Herbal teas and spices may reduce the incidence of chronic diseases, including colon cancer. The objectives of this study were to determine the chemopreventi...Colon cancer is the third leading cause of death in the US. Herbal teas and spices may reduce the incidence of chronic diseases, including colon cancer. The objectives of this study were to determine the chemopreventive effects of herbal teas and cinnamon in an in-vitro cell model and to evaluate the inhibitory effects of selected extracts on enzymes associated with inflammatory disease. Effects of raspberry leaf (0.5 - 2.0 mg/mL), strawberry leaf (0.4 - 1.0 mg/mL), hibiscus flower (4.0 - 10.0 mg/mL) and cinnamon (400 - 1500 μg/mL) were evaluated for cytotoxicity, induction of caspase and DNA fragmentation in colon cancer (Caco-2) cells to determine possible chemopreventive effects. Effects of extracts on inhibition of cyclooxygenase-2 (COX-2) were also measured to determine possible anti-inflammatory potential. Caco-2 cells were obtained from American Type Culture Collection (ATCC) and maintained in Dulbecco’s Modified Eagle’s Medium with 10% fetal bovine serum. As concentrations of tea increased, LDH release from Caco-2 cells increased, with cytotoxicity ranging from 1% - 80% (hibiscus flower 1.0 mg/mL and strawberry leaf (1.0 mg/mL) for teas. All extract concentrations of herbal teas and cinnamon were able to enhance caspase-3 activity with lowest activity (4.4 mmol/ min/mL) observed in the lowest concentration of cinnamon (400 μg/mL) and highest activity (6.0 mmol/min/mL) seen in the highest concentration of raspberry leaf (2 mg/mL). Tea and spice extracts were able to induce apoptosis in Caco-2 cells exhibited by increased DNA fragmentation (expressed as enrichment factor). Enrichment factor ranged from 1.0 - 1.5 (raspberry leaf 1.0 mg/mL and hibiscus 10.0 mg/mL). Teas and cinnamon exhibited anti-inflammatory potential by inhibiting COX-2 by 0.6% - 8.0% (raspberry leaf 1.0 mg/mL and strawberry leaf 0.8 mg/mL). The results suggest that herbal teas and cinnamon may have significant benefits in chemoprevention.展开更多
Herbal teas have been used as medicinal aids for centuries to treat a myriad of illnesses and have also been suggested to function in chemoprevention. Having numerous phytochemicals, the purported health benefits of h...Herbal teas have been used as medicinal aids for centuries to treat a myriad of illnesses and have also been suggested to function in chemoprevention. Having numerous phytochemicals, the purported health benefits of herbal teas may be due to their antioxidant potential. Herbal tea blends infused with spices are increasing in popularity in U.S., and preliminary studies suggest the synergistic effects of combining herbal teas and spices. Some teas that are increasing in popularity include raspberry leaf, strawberry leaf, and hibiscus. The objectives of this study were to determine the antioxidant capacity of tea beverages (herbal (HT) (functional yogurt-based beverage-new product) and Chai (CT) (store bought) and to determine consumer preferences of tea beverages (HT and CT). Total phenolic content (TPC), total flavonoid content (TFC), free radical scavenging activity by 1,1-diphenyl-2-picryhydrazyl (DPPH), trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) were evaluated in methanolic and aqueous beverage extracts. A functional yogurt-based beverage (HT) was developed and sensory analysis was also conducted using a 5-point hedonic scale comparing consumer preference of HT or CT beverages. The highest phenolic content was observed in CT aqueous extracts (AQ) (500 mg GAE/g), all other extracts had significantly (P ≤ 0.05) lower phenolic content. CTAQ had significantly (P ≤ 0.05) higher flavonoid content compared to all other extracts (1.7 mg CAE/g). The highest DPPH radical scavenging activity was observed in HT methanolic extracts (ME) (44.48% inhibition). The lowest DPPH radical scavenging was observed in HTAQ (21.88% inhibition). Approximately 61% of sensory panelists gave the yogurt-based developed product a rank of 4 or greater (on a 5-point hedonic scale) with 41% of panelists preferring the HT beverage over CT beverage. The results of this study suggest that a combination of herbal teas and spices may benefit consumers by improving their antioxidant status and may have potential as a functional-beverage.展开更多
Nano-encapsulation is a platform which offers a promising application for control release and the delivery of drugs in pharmaceuticals and antioxidant/ antimicrobial in food systems. Poly (lactic-co-glycolide acid) (P...Nano-encapsulation is a platform which offers a promising application for control release and the delivery of drugs in pharmaceuticals and antioxidant/ antimicrobial in food systems. Poly (lactic-co-glycolide acid) (PLGA) is a biodegradable and biocompatible co-polymer of lactic acid and glycolic acid which is used for synthesizing food based polymeric nanoparticles (NP). The aim of this study was to evaluate the morphological and physicochemical properties and the controlled release of bioactive components derived from Aloe vera gel loaded PLGA NP. The results shows the mean hydrodynamic diameter of the unloaded NP is 103 nm which is significantly (p < 0.01) smaller than the loaded freeze dried powered gel (FDG) (147 nm) and liquid gel (LG) (221 nm) and the particle size distribution given by the Poly-dispersity Index were 0.2, 0.2 and 0.3, respectively. The zeta potential for unloaded, FDG and LG NP were ±60, ±28 and ±22 mV, respectively, hence were electrokinetically stable NP. No significant (p > 0.05) inhibition of the antioxidant potential was observed with loaded NP. The entrapment efficiency for the FDG synthesized was 87%, and the burst effect was observed after 4 h as a result of the encapsulation effect. The release kinetics of bioactive is govern by the combination of mass diffusion and capillary action.展开更多
Spirulina and Bilberry are underexplored and underutilized in the food industry. Therefore, this research focuses on determining the antioxidative properties of Spirulina and Bilberry for future use in functional food...Spirulina and Bilberry are underexplored and underutilized in the food industry. Therefore, this research focuses on determining the antioxidative properties of Spirulina and Bilberry for future use in functional food product development. The objective was to determine the Total Phenolic Content (TPC) and Total Flavonoid Content (TFC) in Spirulina and Bilberry extracts (Aqueous and Ethanol extracts) and their antioxidative potential (2,2-diphenyl-1-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Potential (FRAP), Trolox Equivalent Antioxidant Capacity (TEAC), and Nitric Oxide Radical Scavenging Ability (NORS)). Spirulina and Bilberry pure and combination samples [100% Spirulina (100S), 100% Bilberry (100B), 50% Spirulina + 50% Bilberry (50S + 50B), 75% Spirulina + 25% Bilberry (75S + 25B), & 25% Spirulina + 75% Bilberry (25S + 75B)], were extracted with aqueous (deionized water) and 80% ethanol solutions. Colorimetric antioxidant assays were used to determine total phenolics, total flavonoids, and their antioxidant potential. 80% ethanol Spirulina and Bilberry (pure and combination) extracts resulted in higher TFC, FRAP, and DPPH, whereas aqueous extracts had higher TPC, NORS, and TEAC, suggesting both hydrophilic and lipophilic bioactive compounds in Spirulina and Bilberry. Spirulina and Bilberry are two potential functional food ingredients for the food industry due to their antioxidative properties.展开更多
Curry leaves, scientifically termed Murraya koenigii, are renowned in South Asian cuisine for their flavor enhancement and potential health benefits, including antioxidative, anti-inflammatory, and antidiabetic proper...Curry leaves, scientifically termed Murraya koenigii, are renowned in South Asian cuisine for their flavor enhancement and potential health benefits, including antioxidative, anti-inflammatory, and antidiabetic properties. This study aimed to evaluate the impact of thermal processing methods on curry leaves by analysing Total Phenolic Content (TPC), Total Flavonoid Content (TFC), antioxidant activity, and metabolizing enzyme inhibition. Fresh curry leaves were subjected to thermal treatments: Oven-dried at 60˚C and Air-dried at 25˚C for 2 weeks. Extracts were prepared using Ethanol and water solvents. Results indicated that Air-dried leaves exhibited significantly higher TPC (5132.65 mg GAE/100 g) and TFC (243.13 mg CE/100 g) compared to Fresh and Oven-dried leaves. Antioxidant assays show that oven-dried curry leaves at 60˚C displayed higher results in NORS, FRAP, and TEAC assays compared to Fresh and Air-dried leaves. Ethanol extracts showed better extraction of bioactive compounds than aqueous extracts. Moreover, Lipase inhibition activity was notably high, indicating potential health benefits. This study provides valuable insights into the effects of processing methods on curry leaf extracts, emphasizing the importance of solvent selection for optimal extraction of bioactive compounds.展开更多
Walnuts and peanuts contain phytochemicals that exhibit properties that may prevent colon cancer development. The objective was to determine the potential of walnuts and peanuts on Azoxymethane (AOM) induced Aberrant ...Walnuts and peanuts contain phytochemicals that exhibit properties that may prevent colon cancer development. The objective was to determine the potential of walnuts and peanuts on Azoxymethane (AOM) induced Aberrant Crypt Foci (ACF) and the activity of detoxification enzymes: Glutathione S-Transferase (GST), Catalase (CAT), and Superoxide Dismutase (SOD) in Fisher 344 male rats. After 1 week acclimatization period, 20 rats were randomly divided into 5 groups. One was fed AIN93G Control (C) diet, 4 groups were fed walnuts (W) and peanuts (P) at 5% and 10%. At 7 - 8 weeks, rats received AOM injections at 16 mg/kg body weight (subcutaneously). Rats were killed by CO<sub>2</sub> asphyxiation at 17 weeks. Enzyme activities GST, CAT and SOD were determined. ACF incidence in rats fed W (5% and 10%) was 131 and 95, and in those fed P (5% and 10%) was 110 and 56. Rats fed W and P had a significant (p < 0.05) percent reduction (17.92% - 65.09%) in total ACF compared to C (159). Liver GST activity (μmol/mg) in rats fed W (5% and 10%) was 3.64 and 3.98, and in those fed P (5% and 10%) was 3.84 and 3.30, compared to rats fed C (0.26). CAT activity (μmol/mg) in rats fed W (5% and 10%) was 0.57 and 0.65 and in those fed P (5% and 10%), was 0.76 and 1.26, compared to rats fed C (0.14). SOD activity (U/mg) in rats fed W (5% and 10%) was 529.38 and 576.57 and in those fed P (5% and 10%), was 293.50 and 466.95, compared to rats fed C (82.42). Feeding walnuts and peanuts, especially at 10%, significantly (p < 0.05) reduced the incidence of AOM induced ACF, likely due to the phytochemicals present in nuts.展开更多
The global market of functional foods and demand for a healthy lifestyle among consumers in recent years is growing. Guava is a highly perishable fruit and a rich source of vitamin C. Guava Cheese (GC) is a semi-solid...The global market of functional foods and demand for a healthy lifestyle among consumers in recent years is growing. Guava is a highly perishable fruit and a rich source of vitamin C. Guava Cheese (GC) is a semi-solid concentrated fruit product that could be consumed as a snack. The objectives were to develop a guava cheese (GC) and determine the antioxidant potential of the product. Formulation consisted of guava puree with added sucrose or agave, chia seeds and almonds. Pectin was added at select concentrations (0.5%, 1%, 1.5%) along with citric acid to enhance the consistency of GC. Physiochemical and sensory parameters were analyzed for extended shelf life (3 months) studies. Moisture content, pH, water activity, color (L*, a*, b*) and texture profile analysis (hardness, springiness, cohesiveness, gumminess, chewiness) did not change over the 90-day period. Ash, protein and fat contents of 0% pectin were 2% lower than GC with pectin. Sensory parameters (firmness, mouthfeel, flavor and overall acceptability) of GC 0% pectin and 1% GC were similar. Total content in 0%, 0.5%, 1%, and 1.5% pectin added GC were 150.49 ± 32.76, 340.17 ± 54.65, 346.39 ± 53.04, and 355.72 ± 14.24 mg gallic acid equivalent (GAE)/100g. Flavonoid content in 0%, 0.5%, 1%, and 1.5% GC were 159.73 ± 13.31, 332.77 ± 13.31, 341.65 ± 15.37, and 350.52 ± 16.60 mg catechin equivalent (CE)/100g. Similarly, antioxidant of potential measure by DPPH radical scavenging was similar in all samples (IC50 at 0.8 mg/ml). Guava cheese may be utilized as a healthy fruit snack because of added alternative sweeteners and functional ingredients to obtain health benefits. Adding pectin to guava cheese improved functionality by increasing antioxidant potential as well as physical properties.展开更多
The effects of frying oil temperature (FOT) and time on densities and shrinkage in chicken breast meat during deep-fat frying were investigated. De-boned Chicken breast samples were diced and fried at different FOT (...The effects of frying oil temperature (FOT) and time on densities and shrinkage in chicken breast meat during deep-fat frying were investigated. De-boned Chicken breast samples were diced and fried at different FOT (170℃, 180℃, and 190℃) in an industrial fryer for periods varying from 5 to 900 s. Bulk and apparent densities were determined with a fluid displacement pycnometer, and fat analysis was conducted using soxhlet extraction with petroleum ether solvent. The physical structure of chicken meat changed significantly with the frying time and FOT (P < 0.001). Bulk density was 1.15 g/cm<sup>3</sup> in the raw product and decreased to 0.98, 0.95, and 0.93 g/cm<sup>3</sup> after 900 s of deep-frying at 170℃, 180℃ and 190℃, respectively. Similarly, apparent density changed from 1.13 to 1.25, 1.24 and 1.22 g/cm<sup>3</sup> and moisture loss was linearly correlated with both densities. Volumetric shrinkage was significantly (P < 0.05) affected by the process variables and hence a linear correlation also existed with moisture loss. The rates of shrinkage were 0.013, 0.001, and 0.008/s and occurred rapidly during the first 90s of FOT (170℃, 180℃, and 190℃), respectively and decreased as frying time increased.展开更多
Cruciferous vegetables have great health benefits, and their components may be significant in the inhibition of colon tumors. The objective of this study was to investigate and compare the chemopreventive potential of...Cruciferous vegetables have great health benefits, and their components may be significant in the inhibition of colon tumors. The objective of this study was to investigate and compare the chemopreventive potential of cabbage, turnip greens, collard greens and canola greens on azoxymethane (AOM)-induced colon cancer. Following a one-week acclimatization period, forty-two Fisher-344 male rats were randomly assigned to five groups (treatment groups: n = 8;control: n = 10). Four groups were fed treatment diets consisting of the selected cruciferous vegetables at 5%, while the C group was fed AIN-93 growth diet. Colon tumors were induced by administration of AOM at 7 and 8 weeks of age and rats were killed by CO<sub>2</sub> asphyxiation at 45 weeks of age. Results show a 42.85% tumors incidence in rats fed canola greens compared to 100% in the rats fed cabbage and the control. Rats fed control had higher tumors/ tumor bearing rat (TBR) ratio (4.5) compared to those seen in treatment groups (1 - 1.71). Significant differences (P ≤ 0.05) were noted in weight gain, cecal wall weight and total cecal weight in the control compared to treatment groups. Hepatic catalase (CAT) and Glutathione-S-Transferase (GST) activities (43.05 and 2.02 μmol/mg, respectively) in rats fed canola were significantly higher (P ≤ 0.05) compared to the control (10.22 and 0.58 μmol/mg) and other treatment groups. Superoxide dismutase (SOD) activity (μmol/mg) in rats fed canola (0.29), cabbage (0.26) and turnip greens (0.25) were similar, however, significantly higher (P ≤ 0.05) compared to the control (0.09). Activities of glutathione peroxidase (GPX) increased in the order: collard greens > canola greens > turnip greens > cabbage > control. Selected cruciferous vegetables, including canola leafy greens, were effective in reducing incidence of AOM-induced colon tumors in Fisher-344 male rats and may be useful as dietary chemopreventive agents.展开更多
Captivity of wild animals and restriction of their movement can lead to stress, resulting in suppressed immune response and reduced disease resistance ability. Wild animals in zoological gardens can predominately affe...Captivity of wild animals and restriction of their movement can lead to stress, resulting in suppressed immune response and reduced disease resistance ability. Wild animals in zoological gardens can predominately affected by various gastro-intestinal parasites. This study was therefore, conducted to determine occurrence, identify types and assess seasonal variation of gastrointestinal parasites in captive animals at the Zoological garden of Haramaya University. The study involved a retrospective investigation of zoo records and fecal examinations. Twenty two fecal samples were collected in December, 2013 from all the animals in the garden and examined using concentration and fecal culture techniques. Sampling was repeated after four months in April, 2014 to assess seasonal variations of the parasites. The result from the retrospective study showed death of 21 animals in the last five years. Fecal examination confirmed presence of gastrointestinal parasites with an overall mean prevalence rate of 73.8%. A total of 9 parasite taxa were identified of which 6 (66.67%) and 4 (33.33%) were helminths and protozoa respectively. No Cestode and Trematode species were recovered. <i>Trichuris spp.</i>, <i>Toxocara spp.</i>, <i>Strongyloides spp.</i>, <i>Toxascaris leonine</i>, <i>Passalurus ambiguous</i> and <i>Ascaridia spp.</i> were the helminth parasites observed in the garden. <i>Entamoeba spp.</i>, <i>Isospora spp.</i> and <i>Eimeria spp.</i> were the protozoan parasites encountered. No remarkable seasonal variation in parasitic infection was noticed in the garden. The study revealed occurrence of gastrointestinal parasites in the zoological garden, most of which are zoonotic and hence future studies are needed to determine risks of cross-transmission.展开更多
Antioxidants are free radical scavengers found in spices which may play a significant role in preventing cell death. Allspice is a dried unripe berry obtained from the Pimento dioica plant that may have antioxidant po...Antioxidants are free radical scavengers found in spices which may play a significant role in preventing cell death. Allspice is a dried unripe berry obtained from the Pimento dioica plant that may have antioxidant potential. The objective of this study was to determine the total phenolic, flavonoid content and antioxidant capacity of allspice using selected assays such as 2,2-diphenyl-1-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Potential (FRAP) and Trolox Equivalent Antioxidant Capacity (TEAC), Nitric Oxide (NO) and Oxygen Reducing Antioxidant Capacity (ORAC). Total phenolic and flavonoid contents of allspice were determined using both water and methanol extraction. A comparison of antioxidant activity of water and methanol extracts of allspice was conducted using the different assays (DPPH, TEAC, NO, ORAC and FRAP). The total phenolic content (6.9%), NO scavenging (38.8%) and ORAC (35.1%) activity were higher in methanol compared to water extracts of allspice while flavonoids (57%), FRAP (11.2%), and TEAC (1.82%) were higher in water extracts compared to methanol extracts of allspice. The total phenolic and flavonoid content were higher in methanol extracts compared to water extracts of allspice. The IC50 (DPPH), FRAP and TEAC, NO scavenging and ORAC activity were higher in methanol extracts compared to water extracts of allspice. Total flavonoid content, FRAP and TEAC, NO scavenging and ORAC were significantly higher (p ≤ 0.5) in methanol extracts compared to water extracts of allspice. This shows that allspice has antioxidant potential and that the method of extraction can play a crucial role on the number of phytochemicals extracted from the plant. Utilization of allspice in food products may provide additional functional properties.展开更多
Allspice contains phytochemicals which may have antioxidative and chemopreventive potential. The objective was to determine the effects of allspice on the AOM induced aberrant cryptic foci (ACF) in colon of Fisher 344...Allspice contains phytochemicals which may have antioxidative and chemopreventive potential. The objective was to determine the effects of allspice on the AOM induced aberrant cryptic foci (ACF) in colon of Fisher 344 male rats. Rats were obtained from Harlan, IN, and raised in an environmentally controlled condition of 12 hours of light and dark cycles and at 50% relative humidity. Rats in experimental groups were fed with different concentrations of allspice (0.5%, 1% and 2%) in an AIN-93G based diet. Rats received AOM injections at 7 and 8 weeks of age at 16 mg/kg body weight. After 17 weeks, rats were asphyxiated with CO2, and liver, and colon samples were collected. Colons were stained with methylene blue to enumerate ACF and crypt multiplicity. Rats fed 0.5% allspice had the highest cecal pH (7.64) compared to control (6.88) (P ≤ 0.05). Rats in the treatment groups gained 225 g to 251 g over the 13-week period. A 29% reduction in total crypts was observed in rats fed 2% compared to 0.5% allspice. Highest number of crypts was seen in control group. Antioxidative enzyme activity was higher in rats fed allspice compared to the control group. Total tumors (0.25 - 2.5), tumor bearing rat ratio (1 - 2.5) and incidence rate (50% - 100%) in rats fed different concentrations of allspice were lower compared to rats in the control group (6.6%, 5.8%, and 100% respectively). Consumption of allspice in the diet reduced the number of ACF in Fisher 344 male rats. Allspice can be utilized in food formulations for its chemopreventive effects against colon cancer.展开更多
Colored</span><b> </b><span style="font-family:Verdana;">potatoes are an interesting alternative to the traditional, white-creamed </span></span><span style="font-...Colored</span><b> </b><span style="font-family:Verdana;">potatoes are an interesting alternative to the traditional, white-creamed </span></span><span style="font-family:""><span style="font-family:Verdana;">potatoes, due to their high phytochemical content, which have been proved to have antioxidative properties. The extraction of polyphenols is highly dependent on using the appropriate solvent systems. Therefore, polyphenol extraction in colored potatoes [Vermillion Fingerling (VF);Jester Potato (JP);Magic Molly (MM);Blue Belle (BB);All Blue (AB)] using different solvents [Solvent A (24% water, 67% ethanol 9% acetic acid);Solvent B (5% acetic acid);and Solvent C (95% water, 5% acetic acid, 0.5 g sodium bisulfate)] may have significant effects on extraction efficiency and phytochemical content. Total phenolic content (TPC), Total flavonoid content (TFC), Total anthocyanin content (TAC) and antioxidant activities [Trolox Equivalent Antioxidant Capacity (TEAC) and Ferric reducing-antioxidant power (FRAP)] were determined. Solvent A extracted</span><b> </b><span style="font-family:Verdana;">significantly (p < 0.05) higher TPC from BB (13.93</span></span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">mg GAE/100g) compared to the other solvents. VF and JP displayed higher TFC (14.53 and 19.46 mg CE/100g, respectively) when Solvent C was utilized. VF and JP extracts with Solvent C displayed the highest FRAP value compared to Solvent B. MM displayed the highest TAC using Solvent A and C. Potato variety resulted in</span><b> </b><span style="font-family:Verdana;">high variability in polyphenols content and antioxidant activity. The utilization of</span><b> </b><span style="font-family:Verdana;">colored potatoes or extracts in the food industry could provide innovative products and a functional alternative to the traditional.展开更多
Biosynthesis of silver nanoparticles (AgNP) using biomolecular extracts of plant origin is of interest to many researchers because of their potential to produced stable product. It is hypothesized that laser ablation ...Biosynthesis of silver nanoparticles (AgNP) using biomolecular extracts of plant origin is of interest to many researchers because of their potential to produced stable product. It is hypothesized that laser ablation of the AgNP in solution will enhance the biomolecules such as aliphatic amines, alkenes (=C-H), alkanes (C-H), alcohol (O-H) and unsaturatedesters (C-O) in the Nano emulsion. Hence, the objective of this study was to evaluate the effect of laser oblation on the physicochemical properties and stability of AgNP reduced with Aloe vera (Aloe barbadensis ). Experiments were conducted with the pre-made AgNP were subjected to the three laser oblation treatments: 1) Control no laser treatment of AgNP, 2) Laser ablation treatment for 5 minutes and 3) Laser ablation treatment for 10 minutes. The results of the analysis show that laser oblation treatment has significant effect (p < 0.01) on the concentration of AgNP. The intensity of the absorption peak significantly (p < 0.01) increases with laser exposure time. While 214 ppm was observed with no laser treatment, 224 and 229 ppm increase of concentration was observed when laser treated for 5 and 10 min. The rates of reaction of restructuring the particles sizes were 0.384, 0.408 and 0.4288 min-1 at different laser exposure treatments times 0, 5 and 10 min, respectively. The FTIR results show significant (p < 0.05) increase in biomolecules concentration of aliphatic amines, alkenes (=C-H), alkanes (C-H), alcohol (O-H) and unsaturatedesters (C-O).展开更多
The sol-gel method is a novel technique for the preparation of thin films. In this research, gadolinium oxide (Gd2O3) and gadolinium oxide europium doped (Gd2O3:Eu3+) films prepared via the sol-gel and dip coating met...The sol-gel method is a novel technique for the preparation of thin films. In this research, gadolinium oxide (Gd2O3) and gadolinium oxide europium doped (Gd2O3:Eu3+) films prepared via the sol-gel and dip coating methods were investigated. In addition to the elaboration on the sol-gel preparation routes and additional observations of the films’ surface morphology as characterized by scanning electron microscope (SEM), we determined via viscosity measurements that the sols were stable for 398 days. FTIR analysis of the Gd2O3 and Gd2O3:Eu3+ dip coated films was made to monitor the decomposition and oxidation reactions that occurred during processing as well as process stability.展开更多
文摘Spirulina, a protein-rich cyanobacterium, and Bilberry, a dark berry, have the potential to be used as functional food ingredients in the food industry. These two underexplored and underutilized ingredients were used to develop an adolescent-friendly functional snack food product in the light of food industry trends. Stages of product development, shelf life/physiochemical analysis (texture, pH, color, and water activity) and sensory evaluation were utilized in developing a functional snack mini muffin containing Spirulina and Bilberry. Aqueous (AQ) and 80% ethanol (ET) extracts of mini muffin formulations (chocolate, 1% Spirulina (S) + 4% Bilberry (B), 2% Spirulina (S) + 8% Bilberry (B)) were prepared using a standard protocol. Antioxidant potential was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Potential (FRAP) assays. Utilizing a 5-point hedonic scale (1—Dislike very much, 2—Dislike a little, 3—Neither like nor dislike, 4—Like a little, 5—Like very much), 3 mini muffin formulations (chocolate, 1% S + 4% B, 2% S +8% B), were tested among consumer panelists, with 1% S + 4% B being the most acceptable based on taste, texture, color, aroma, appearance, etc. Texture (post-peak (N) of the mini muffin did not vary between chocolate and 1 S% + 4% B formulations;however, 2% S + 8% B was 1.09 times higher compared to its counterparts. pH, color, and water activity remained constant over the 9-day shelf-life period. The Spirulina and Bilberry muffins developed exhibited antioxidant activities (highest in 2% S + 8% B), and were accepted by the sensory panelists for color, taste, mouthfeel, and aroma (panelists preferred 1% S + 4% B).
文摘Tiger nut (Cyperus esculentus), commonly referred to as chufa, is a “nut-like” tuber, native to tropical and Mediterranean regions. It is often consumed in the form of a beverage (horchata de chufa). Health benefits of tiger nut have been attributed to presence of phytochemicals and their antioxidant potential. Tiger nut is often processed in order to enhance sensory characteristics. The objective of study was to determine effects of processing on antioxidant content, potential and inhibition of metabolizing enzyme activities of tiger nuts. Total phenolic content (TPC), total flavonoid content (TFC), free radical scavenging activity by 1,1-diphenyl-2-picryhydrazyl (DPPH), trolox equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP) and inhibition of lipase and α-amylase were evaluated in raw tiger nuts extracted with water (TRWA) and methanol (TRWM) and roasted (110°C – 115°C for 10 mins) tiger nuts extracted with water (TRA) and methanol (TRM). Highest phenolic content was observed in TRWA (1186.68 GAE/100g) and TRWM had lowest (43.77 GAE/100g). TRWA also exhibited highest ferric reducing ability with a FRAP value of 169.83 mm Fe2+/100g). TRWM had a higher flavonoid content (220.68 CAE/100g) compared to all other extracts. At a concentration of 0.02 mg/ml, all extracts reached at least 50% inhibition of DPPH, while highest scavenging activity was observed in TRM (58%). Highest TEAC was observed in TRM with 55.66% of ABTS radical scavenged. TRA had a significantly higher ability to inhibit α-amylase and lipase compared to other extracts. Results suggest that processing had an effect on the antioxidant potential of tiger nut, and this tuber may benefit consumers by improving their antioxidant status.
文摘Salmonellosis is the most prevalent bacterial foodborne disease in many countries worldwide. Utilization of probiotics is one of the most accepted ways to reduce<span style="font-family:;" "=""> </span><i><span style="font-family:Verdana;">Salmonella</span></i><span style="font-family:Verdana;">, especially lactic acid bacteria, as it has proven to reduce the enteric</span><span style="font-family:;" "=""> </span><span style="font-family:;" "=""><span style="font-family:Verdana;">pathogens in monogastric and ruminant livestock animals through different mechanisms such as antimicrobials production, competitive adhesion to the gastrointestinal tract, and immune stimulation. Prebiotics could be utilized solely for health benefits as an alternative to probiotics or in addition to probiotics for a synergistic effect known as synbiotics. The aim of this study was to compare effects of different probiotic strains (</span><i><span style="font-family:Verdana;">Lactobacillus acidophilus </span></i><span style="font-family:Verdana;">(La-14)</span><span><span style="font-family:Verdana;">,</span><i><span style="font-family:Verdana;"> Lactobacillus paracasei </span></i></span><span style="font-family:Verdana;">(Lpc-37)</span><span><span style="font-family:Verdana;">,</span><i> <span style="font-family:Verdana;">Streptococcus thermophiles </span></i></span><span></span><span style="font-family:Verdana;">(St-21)</span><span><span style="font-family:Verdana;">,</span><i><span style="font-family:Verdana;"> Bifidobacterium bifidum </span></i></span><span style="font-family:Verdana;">(Bb-06), and </span><i><span style="font-family:Verdana;">Aspergillus niger </span></i><span style="font-family:Verdana;">(ATCC<span style="font-family:Verdana, Helvetica, Arial;white-space:normal;background-color:#FFFFFF;">®</span>16888</span></span><sup><span style="font-family:Verdana;">TM</span></sup><span style="font-family:Verdana;">)</span><span style="font-family:;" "=""><span style="font-family:Verdana;"> and without prebiotics (Mannose;Xylose;Galactooligosaccharides GOS;Inulin;and Dandelion extract) on lowering </span><i><span style="font-family:Verdana;">Salmonella heidelberg</span></i><span style="font-family:Verdana;"> CFU </span><i><span style="font-family:Verdana;">in vitro</span></i><span style="font-family:Verdana;">. Different inhibition levels probiotic strains were assessed and compared in the presence and absence of 2.5% prebiotic compounds using cross-streaking and agar well diffusion assays. Recommendations for the growth of selected microorganisms such as temperature and oxygen conditions were taken into consideration. All the analysis was conducted in triplicates.</span></span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">The results showed that all the probiotics strains except</span><span style="font-family:;" "=""> </span><i><span style="font-family:Verdana;">S. thermophiles </span></i><span style="font-family:;" "=""><span style="font-family:Verdana;">were able to significantly (</span><i><span style="font-family:Verdana;">P </span></i><span style="font-family:Verdana;">< 0.05) inhibit the growth of </span><i><span style="font-family:Verdana;">S. heidelberg </span></i><span style="font-family:Verdana;">in at least one of the assays. The difference in</span></span><span style="font-family:;" "=""> </span><span style="font-family:Verdana;">inhibition percentage confirms that probiotic strains have multiple inhibition mechanisms, such as production of antimicrobials, lower pH by producing organic acids (acetic acid, lactic acid, etc.), and inhibition of pathogen</span><span style="font-family:Verdana;">’</span><span style="font-family:Verdana;">s virulence factor expression, and production of lipopolysaccharide solubilizing compounds.</span>
文摘The relationship between moisture loss and oil uptake at different combination of Frying Oil Temperatures (FOT) and time during deep-fat frying of chicken meat was investigated in this study. Chicken meat samples were diced and fried at different FOT (170°C, 180°C, and 190°C) in an industrial fryer for periods varying from 5 to 900 s. Fat analysis was accomplished in a soxhlet extraction apparatus with petroleum ether solvent. Prior to fat analysis samples were freeze dried and the moisture analysis was based on the standard AOAC standard method. The results show that a cook value of 415 s was found to give the most ideal sensory characteristics. The relationship between moisture loss and oil uptake during the initial phase of frying (°C and 190°C, respectively, and the rate (1.35 g/s) at FOT 170°C was significantly (P < 0.05) lower.
文摘Colon cancer is the third leading cause of death in the US. Selected herbal teas and spices may reduce incidence of chronic diseases, including cancer. The objective of this study was to identify the effect of strawberry leaf, raspberry leaf, hibiscus teas and cinnamon on azoxymethane (AOM)-induced aberrant crypt foci (ACF) in Fisher 344 male rats. After acclimatization period (1 wk), 49 male weanling rats were divided into 16 groups. Control (CON) group fed AIN-93G diet;15 treatment groups were administered control diet + strawberry leaf tea (STW), raspberry leaf tea (RAS), hibiscus tea (HIB), cinnamon (CIN), strawberry leaf tea + cinnamon (STW + CIN), raspberry leaf tea + cinnamon, (RAS + CIN), hibiscus tea + cinnamon (HIB + CIN), and strawberry leaf tea + raspberry leaf tea + hibiscus tea + cinnamon in combination (COM) at 2 levels each (teas added at 1% and 2%;CIN added at 2.5% and 5%). Rats received 24 mg/kg body weight AOM in saline s/c at 7 and 8 weeks of age. Animals received experimental diets until sacrificed by CO2 asphyxiation (17 weeks of age). ACF were enumerated in colons. Hepatic antioxidant enzymes were determined;superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPX), and glutathione (GH). Treatment groups had reduction in ACF compared to CON (154). Lowest ACF observed in HIB 2% + CIN 5% (13.16) with 91.45% reduction compared to CON. ACF observed in treatment groups administered teas and cinnamon combinations were lower than those administered teas singly. SOD and CAT activities in rats administered treatment diets were higher than CON (13.63 U/mL, 0.95 umol·min-l·ml-1). Rats administered COM (20.65 U/mL) had highest SOD activity. CAT activity was 51.27% higher in rats administered HIB 2% (1.96 umol·min-l·ml-1). GPX activity ranged from 7.26 (STW 1% + CIN 2.5%) to 9.59 (STW 2%) umol·min-l·ml-1. Results suggest that herbal teas and spices may reduce the risk of colon cancer and improve antioxidant status;regular consumption may provide beneficial health effects.
文摘Colon cancer is the third leading cause of death in the US. Herbal teas and spices may reduce the incidence of chronic diseases, including colon cancer. The objectives of this study were to determine the chemopreventive effects of herbal teas and cinnamon in an in-vitro cell model and to evaluate the inhibitory effects of selected extracts on enzymes associated with inflammatory disease. Effects of raspberry leaf (0.5 - 2.0 mg/mL), strawberry leaf (0.4 - 1.0 mg/mL), hibiscus flower (4.0 - 10.0 mg/mL) and cinnamon (400 - 1500 μg/mL) were evaluated for cytotoxicity, induction of caspase and DNA fragmentation in colon cancer (Caco-2) cells to determine possible chemopreventive effects. Effects of extracts on inhibition of cyclooxygenase-2 (COX-2) were also measured to determine possible anti-inflammatory potential. Caco-2 cells were obtained from American Type Culture Collection (ATCC) and maintained in Dulbecco’s Modified Eagle’s Medium with 10% fetal bovine serum. As concentrations of tea increased, LDH release from Caco-2 cells increased, with cytotoxicity ranging from 1% - 80% (hibiscus flower 1.0 mg/mL and strawberry leaf (1.0 mg/mL) for teas. All extract concentrations of herbal teas and cinnamon were able to enhance caspase-3 activity with lowest activity (4.4 mmol/ min/mL) observed in the lowest concentration of cinnamon (400 μg/mL) and highest activity (6.0 mmol/min/mL) seen in the highest concentration of raspberry leaf (2 mg/mL). Tea and spice extracts were able to induce apoptosis in Caco-2 cells exhibited by increased DNA fragmentation (expressed as enrichment factor). Enrichment factor ranged from 1.0 - 1.5 (raspberry leaf 1.0 mg/mL and hibiscus 10.0 mg/mL). Teas and cinnamon exhibited anti-inflammatory potential by inhibiting COX-2 by 0.6% - 8.0% (raspberry leaf 1.0 mg/mL and strawberry leaf 0.8 mg/mL). The results suggest that herbal teas and cinnamon may have significant benefits in chemoprevention.
文摘Herbal teas have been used as medicinal aids for centuries to treat a myriad of illnesses and have also been suggested to function in chemoprevention. Having numerous phytochemicals, the purported health benefits of herbal teas may be due to their antioxidant potential. Herbal tea blends infused with spices are increasing in popularity in U.S., and preliminary studies suggest the synergistic effects of combining herbal teas and spices. Some teas that are increasing in popularity include raspberry leaf, strawberry leaf, and hibiscus. The objectives of this study were to determine the antioxidant capacity of tea beverages (herbal (HT) (functional yogurt-based beverage-new product) and Chai (CT) (store bought) and to determine consumer preferences of tea beverages (HT and CT). Total phenolic content (TPC), total flavonoid content (TFC), free radical scavenging activity by 1,1-diphenyl-2-picryhydrazyl (DPPH), trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) were evaluated in methanolic and aqueous beverage extracts. A functional yogurt-based beverage (HT) was developed and sensory analysis was also conducted using a 5-point hedonic scale comparing consumer preference of HT or CT beverages. The highest phenolic content was observed in CT aqueous extracts (AQ) (500 mg GAE/g), all other extracts had significantly (P ≤ 0.05) lower phenolic content. CTAQ had significantly (P ≤ 0.05) higher flavonoid content compared to all other extracts (1.7 mg CAE/g). The highest DPPH radical scavenging activity was observed in HT methanolic extracts (ME) (44.48% inhibition). The lowest DPPH radical scavenging was observed in HTAQ (21.88% inhibition). Approximately 61% of sensory panelists gave the yogurt-based developed product a rank of 4 or greater (on a 5-point hedonic scale) with 41% of panelists preferring the HT beverage over CT beverage. The results of this study suggest that a combination of herbal teas and spices may benefit consumers by improving their antioxidant status and may have potential as a functional-beverage.
文摘Nano-encapsulation is a platform which offers a promising application for control release and the delivery of drugs in pharmaceuticals and antioxidant/ antimicrobial in food systems. Poly (lactic-co-glycolide acid) (PLGA) is a biodegradable and biocompatible co-polymer of lactic acid and glycolic acid which is used for synthesizing food based polymeric nanoparticles (NP). The aim of this study was to evaluate the morphological and physicochemical properties and the controlled release of bioactive components derived from Aloe vera gel loaded PLGA NP. The results shows the mean hydrodynamic diameter of the unloaded NP is 103 nm which is significantly (p < 0.01) smaller than the loaded freeze dried powered gel (FDG) (147 nm) and liquid gel (LG) (221 nm) and the particle size distribution given by the Poly-dispersity Index were 0.2, 0.2 and 0.3, respectively. The zeta potential for unloaded, FDG and LG NP were ±60, ±28 and ±22 mV, respectively, hence were electrokinetically stable NP. No significant (p > 0.05) inhibition of the antioxidant potential was observed with loaded NP. The entrapment efficiency for the FDG synthesized was 87%, and the burst effect was observed after 4 h as a result of the encapsulation effect. The release kinetics of bioactive is govern by the combination of mass diffusion and capillary action.
文摘Spirulina and Bilberry are underexplored and underutilized in the food industry. Therefore, this research focuses on determining the antioxidative properties of Spirulina and Bilberry for future use in functional food product development. The objective was to determine the Total Phenolic Content (TPC) and Total Flavonoid Content (TFC) in Spirulina and Bilberry extracts (Aqueous and Ethanol extracts) and their antioxidative potential (2,2-diphenyl-1-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Potential (FRAP), Trolox Equivalent Antioxidant Capacity (TEAC), and Nitric Oxide Radical Scavenging Ability (NORS)). Spirulina and Bilberry pure and combination samples [100% Spirulina (100S), 100% Bilberry (100B), 50% Spirulina + 50% Bilberry (50S + 50B), 75% Spirulina + 25% Bilberry (75S + 25B), & 25% Spirulina + 75% Bilberry (25S + 75B)], were extracted with aqueous (deionized water) and 80% ethanol solutions. Colorimetric antioxidant assays were used to determine total phenolics, total flavonoids, and their antioxidant potential. 80% ethanol Spirulina and Bilberry (pure and combination) extracts resulted in higher TFC, FRAP, and DPPH, whereas aqueous extracts had higher TPC, NORS, and TEAC, suggesting both hydrophilic and lipophilic bioactive compounds in Spirulina and Bilberry. Spirulina and Bilberry are two potential functional food ingredients for the food industry due to their antioxidative properties.
文摘Curry leaves, scientifically termed Murraya koenigii, are renowned in South Asian cuisine for their flavor enhancement and potential health benefits, including antioxidative, anti-inflammatory, and antidiabetic properties. This study aimed to evaluate the impact of thermal processing methods on curry leaves by analysing Total Phenolic Content (TPC), Total Flavonoid Content (TFC), antioxidant activity, and metabolizing enzyme inhibition. Fresh curry leaves were subjected to thermal treatments: Oven-dried at 60˚C and Air-dried at 25˚C for 2 weeks. Extracts were prepared using Ethanol and water solvents. Results indicated that Air-dried leaves exhibited significantly higher TPC (5132.65 mg GAE/100 g) and TFC (243.13 mg CE/100 g) compared to Fresh and Oven-dried leaves. Antioxidant assays show that oven-dried curry leaves at 60˚C displayed higher results in NORS, FRAP, and TEAC assays compared to Fresh and Air-dried leaves. Ethanol extracts showed better extraction of bioactive compounds than aqueous extracts. Moreover, Lipase inhibition activity was notably high, indicating potential health benefits. This study provides valuable insights into the effects of processing methods on curry leaf extracts, emphasizing the importance of solvent selection for optimal extraction of bioactive compounds.
文摘Walnuts and peanuts contain phytochemicals that exhibit properties that may prevent colon cancer development. The objective was to determine the potential of walnuts and peanuts on Azoxymethane (AOM) induced Aberrant Crypt Foci (ACF) and the activity of detoxification enzymes: Glutathione S-Transferase (GST), Catalase (CAT), and Superoxide Dismutase (SOD) in Fisher 344 male rats. After 1 week acclimatization period, 20 rats were randomly divided into 5 groups. One was fed AIN93G Control (C) diet, 4 groups were fed walnuts (W) and peanuts (P) at 5% and 10%. At 7 - 8 weeks, rats received AOM injections at 16 mg/kg body weight (subcutaneously). Rats were killed by CO<sub>2</sub> asphyxiation at 17 weeks. Enzyme activities GST, CAT and SOD were determined. ACF incidence in rats fed W (5% and 10%) was 131 and 95, and in those fed P (5% and 10%) was 110 and 56. Rats fed W and P had a significant (p < 0.05) percent reduction (17.92% - 65.09%) in total ACF compared to C (159). Liver GST activity (μmol/mg) in rats fed W (5% and 10%) was 3.64 and 3.98, and in those fed P (5% and 10%) was 3.84 and 3.30, compared to rats fed C (0.26). CAT activity (μmol/mg) in rats fed W (5% and 10%) was 0.57 and 0.65 and in those fed P (5% and 10%), was 0.76 and 1.26, compared to rats fed C (0.14). SOD activity (U/mg) in rats fed W (5% and 10%) was 529.38 and 576.57 and in those fed P (5% and 10%), was 293.50 and 466.95, compared to rats fed C (82.42). Feeding walnuts and peanuts, especially at 10%, significantly (p < 0.05) reduced the incidence of AOM induced ACF, likely due to the phytochemicals present in nuts.
文摘The global market of functional foods and demand for a healthy lifestyle among consumers in recent years is growing. Guava is a highly perishable fruit and a rich source of vitamin C. Guava Cheese (GC) is a semi-solid concentrated fruit product that could be consumed as a snack. The objectives were to develop a guava cheese (GC) and determine the antioxidant potential of the product. Formulation consisted of guava puree with added sucrose or agave, chia seeds and almonds. Pectin was added at select concentrations (0.5%, 1%, 1.5%) along with citric acid to enhance the consistency of GC. Physiochemical and sensory parameters were analyzed for extended shelf life (3 months) studies. Moisture content, pH, water activity, color (L*, a*, b*) and texture profile analysis (hardness, springiness, cohesiveness, gumminess, chewiness) did not change over the 90-day period. Ash, protein and fat contents of 0% pectin were 2% lower than GC with pectin. Sensory parameters (firmness, mouthfeel, flavor and overall acceptability) of GC 0% pectin and 1% GC were similar. Total content in 0%, 0.5%, 1%, and 1.5% pectin added GC were 150.49 ± 32.76, 340.17 ± 54.65, 346.39 ± 53.04, and 355.72 ± 14.24 mg gallic acid equivalent (GAE)/100g. Flavonoid content in 0%, 0.5%, 1%, and 1.5% GC were 159.73 ± 13.31, 332.77 ± 13.31, 341.65 ± 15.37, and 350.52 ± 16.60 mg catechin equivalent (CE)/100g. Similarly, antioxidant of potential measure by DPPH radical scavenging was similar in all samples (IC50 at 0.8 mg/ml). Guava cheese may be utilized as a healthy fruit snack because of added alternative sweeteners and functional ingredients to obtain health benefits. Adding pectin to guava cheese improved functionality by increasing antioxidant potential as well as physical properties.
文摘The effects of frying oil temperature (FOT) and time on densities and shrinkage in chicken breast meat during deep-fat frying were investigated. De-boned Chicken breast samples were diced and fried at different FOT (170℃, 180℃, and 190℃) in an industrial fryer for periods varying from 5 to 900 s. Bulk and apparent densities were determined with a fluid displacement pycnometer, and fat analysis was conducted using soxhlet extraction with petroleum ether solvent. The physical structure of chicken meat changed significantly with the frying time and FOT (P < 0.001). Bulk density was 1.15 g/cm<sup>3</sup> in the raw product and decreased to 0.98, 0.95, and 0.93 g/cm<sup>3</sup> after 900 s of deep-frying at 170℃, 180℃ and 190℃, respectively. Similarly, apparent density changed from 1.13 to 1.25, 1.24 and 1.22 g/cm<sup>3</sup> and moisture loss was linearly correlated with both densities. Volumetric shrinkage was significantly (P < 0.05) affected by the process variables and hence a linear correlation also existed with moisture loss. The rates of shrinkage were 0.013, 0.001, and 0.008/s and occurred rapidly during the first 90s of FOT (170℃, 180℃, and 190℃), respectively and decreased as frying time increased.
文摘Cruciferous vegetables have great health benefits, and their components may be significant in the inhibition of colon tumors. The objective of this study was to investigate and compare the chemopreventive potential of cabbage, turnip greens, collard greens and canola greens on azoxymethane (AOM)-induced colon cancer. Following a one-week acclimatization period, forty-two Fisher-344 male rats were randomly assigned to five groups (treatment groups: n = 8;control: n = 10). Four groups were fed treatment diets consisting of the selected cruciferous vegetables at 5%, while the C group was fed AIN-93 growth diet. Colon tumors were induced by administration of AOM at 7 and 8 weeks of age and rats were killed by CO<sub>2</sub> asphyxiation at 45 weeks of age. Results show a 42.85% tumors incidence in rats fed canola greens compared to 100% in the rats fed cabbage and the control. Rats fed control had higher tumors/ tumor bearing rat (TBR) ratio (4.5) compared to those seen in treatment groups (1 - 1.71). Significant differences (P ≤ 0.05) were noted in weight gain, cecal wall weight and total cecal weight in the control compared to treatment groups. Hepatic catalase (CAT) and Glutathione-S-Transferase (GST) activities (43.05 and 2.02 μmol/mg, respectively) in rats fed canola were significantly higher (P ≤ 0.05) compared to the control (10.22 and 0.58 μmol/mg) and other treatment groups. Superoxide dismutase (SOD) activity (μmol/mg) in rats fed canola (0.29), cabbage (0.26) and turnip greens (0.25) were similar, however, significantly higher (P ≤ 0.05) compared to the control (0.09). Activities of glutathione peroxidase (GPX) increased in the order: collard greens > canola greens > turnip greens > cabbage > control. Selected cruciferous vegetables, including canola leafy greens, were effective in reducing incidence of AOM-induced colon tumors in Fisher-344 male rats and may be useful as dietary chemopreventive agents.
文摘Captivity of wild animals and restriction of their movement can lead to stress, resulting in suppressed immune response and reduced disease resistance ability. Wild animals in zoological gardens can predominately affected by various gastro-intestinal parasites. This study was therefore, conducted to determine occurrence, identify types and assess seasonal variation of gastrointestinal parasites in captive animals at the Zoological garden of Haramaya University. The study involved a retrospective investigation of zoo records and fecal examinations. Twenty two fecal samples were collected in December, 2013 from all the animals in the garden and examined using concentration and fecal culture techniques. Sampling was repeated after four months in April, 2014 to assess seasonal variations of the parasites. The result from the retrospective study showed death of 21 animals in the last five years. Fecal examination confirmed presence of gastrointestinal parasites with an overall mean prevalence rate of 73.8%. A total of 9 parasite taxa were identified of which 6 (66.67%) and 4 (33.33%) were helminths and protozoa respectively. No Cestode and Trematode species were recovered. <i>Trichuris spp.</i>, <i>Toxocara spp.</i>, <i>Strongyloides spp.</i>, <i>Toxascaris leonine</i>, <i>Passalurus ambiguous</i> and <i>Ascaridia spp.</i> were the helminth parasites observed in the garden. <i>Entamoeba spp.</i>, <i>Isospora spp.</i> and <i>Eimeria spp.</i> were the protozoan parasites encountered. No remarkable seasonal variation in parasitic infection was noticed in the garden. The study revealed occurrence of gastrointestinal parasites in the zoological garden, most of which are zoonotic and hence future studies are needed to determine risks of cross-transmission.
文摘Antioxidants are free radical scavengers found in spices which may play a significant role in preventing cell death. Allspice is a dried unripe berry obtained from the Pimento dioica plant that may have antioxidant potential. The objective of this study was to determine the total phenolic, flavonoid content and antioxidant capacity of allspice using selected assays such as 2,2-diphenyl-1-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Potential (FRAP) and Trolox Equivalent Antioxidant Capacity (TEAC), Nitric Oxide (NO) and Oxygen Reducing Antioxidant Capacity (ORAC). Total phenolic and flavonoid contents of allspice were determined using both water and methanol extraction. A comparison of antioxidant activity of water and methanol extracts of allspice was conducted using the different assays (DPPH, TEAC, NO, ORAC and FRAP). The total phenolic content (6.9%), NO scavenging (38.8%) and ORAC (35.1%) activity were higher in methanol compared to water extracts of allspice while flavonoids (57%), FRAP (11.2%), and TEAC (1.82%) were higher in water extracts compared to methanol extracts of allspice. The total phenolic and flavonoid content were higher in methanol extracts compared to water extracts of allspice. The IC50 (DPPH), FRAP and TEAC, NO scavenging and ORAC activity were higher in methanol extracts compared to water extracts of allspice. Total flavonoid content, FRAP and TEAC, NO scavenging and ORAC were significantly higher (p ≤ 0.5) in methanol extracts compared to water extracts of allspice. This shows that allspice has antioxidant potential and that the method of extraction can play a crucial role on the number of phytochemicals extracted from the plant. Utilization of allspice in food products may provide additional functional properties.
文摘Allspice contains phytochemicals which may have antioxidative and chemopreventive potential. The objective was to determine the effects of allspice on the AOM induced aberrant cryptic foci (ACF) in colon of Fisher 344 male rats. Rats were obtained from Harlan, IN, and raised in an environmentally controlled condition of 12 hours of light and dark cycles and at 50% relative humidity. Rats in experimental groups were fed with different concentrations of allspice (0.5%, 1% and 2%) in an AIN-93G based diet. Rats received AOM injections at 7 and 8 weeks of age at 16 mg/kg body weight. After 17 weeks, rats were asphyxiated with CO2, and liver, and colon samples were collected. Colons were stained with methylene blue to enumerate ACF and crypt multiplicity. Rats fed 0.5% allspice had the highest cecal pH (7.64) compared to control (6.88) (P ≤ 0.05). Rats in the treatment groups gained 225 g to 251 g over the 13-week period. A 29% reduction in total crypts was observed in rats fed 2% compared to 0.5% allspice. Highest number of crypts was seen in control group. Antioxidative enzyme activity was higher in rats fed allspice compared to the control group. Total tumors (0.25 - 2.5), tumor bearing rat ratio (1 - 2.5) and incidence rate (50% - 100%) in rats fed different concentrations of allspice were lower compared to rats in the control group (6.6%, 5.8%, and 100% respectively). Consumption of allspice in the diet reduced the number of ACF in Fisher 344 male rats. Allspice can be utilized in food formulations for its chemopreventive effects against colon cancer.
文摘Colored</span><b> </b><span style="font-family:Verdana;">potatoes are an interesting alternative to the traditional, white-creamed </span></span><span style="font-family:""><span style="font-family:Verdana;">potatoes, due to their high phytochemical content, which have been proved to have antioxidative properties. The extraction of polyphenols is highly dependent on using the appropriate solvent systems. Therefore, polyphenol extraction in colored potatoes [Vermillion Fingerling (VF);Jester Potato (JP);Magic Molly (MM);Blue Belle (BB);All Blue (AB)] using different solvents [Solvent A (24% water, 67% ethanol 9% acetic acid);Solvent B (5% acetic acid);and Solvent C (95% water, 5% acetic acid, 0.5 g sodium bisulfate)] may have significant effects on extraction efficiency and phytochemical content. Total phenolic content (TPC), Total flavonoid content (TFC), Total anthocyanin content (TAC) and antioxidant activities [Trolox Equivalent Antioxidant Capacity (TEAC) and Ferric reducing-antioxidant power (FRAP)] were determined. Solvent A extracted</span><b> </b><span style="font-family:Verdana;">significantly (p < 0.05) higher TPC from BB (13.93</span></span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">mg GAE/100g) compared to the other solvents. VF and JP displayed higher TFC (14.53 and 19.46 mg CE/100g, respectively) when Solvent C was utilized. VF and JP extracts with Solvent C displayed the highest FRAP value compared to Solvent B. MM displayed the highest TAC using Solvent A and C. Potato variety resulted in</span><b> </b><span style="font-family:Verdana;">high variability in polyphenols content and antioxidant activity. The utilization of</span><b> </b><span style="font-family:Verdana;">colored potatoes or extracts in the food industry could provide innovative products and a functional alternative to the traditional.
文摘Biosynthesis of silver nanoparticles (AgNP) using biomolecular extracts of plant origin is of interest to many researchers because of their potential to produced stable product. It is hypothesized that laser ablation of the AgNP in solution will enhance the biomolecules such as aliphatic amines, alkenes (=C-H), alkanes (C-H), alcohol (O-H) and unsaturatedesters (C-O) in the Nano emulsion. Hence, the objective of this study was to evaluate the effect of laser oblation on the physicochemical properties and stability of AgNP reduced with Aloe vera (Aloe barbadensis ). Experiments were conducted with the pre-made AgNP were subjected to the three laser oblation treatments: 1) Control no laser treatment of AgNP, 2) Laser ablation treatment for 5 minutes and 3) Laser ablation treatment for 10 minutes. The results of the analysis show that laser oblation treatment has significant effect (p < 0.01) on the concentration of AgNP. The intensity of the absorption peak significantly (p < 0.01) increases with laser exposure time. While 214 ppm was observed with no laser treatment, 224 and 229 ppm increase of concentration was observed when laser treated for 5 and 10 min. The rates of reaction of restructuring the particles sizes were 0.384, 0.408 and 0.4288 min-1 at different laser exposure treatments times 0, 5 and 10 min, respectively. The FTIR results show significant (p < 0.05) increase in biomolecules concentration of aliphatic amines, alkenes (=C-H), alkanes (C-H), alcohol (O-H) and unsaturatedesters (C-O).
文摘The sol-gel method is a novel technique for the preparation of thin films. In this research, gadolinium oxide (Gd2O3) and gadolinium oxide europium doped (Gd2O3:Eu3+) films prepared via the sol-gel and dip coating methods were investigated. In addition to the elaboration on the sol-gel preparation routes and additional observations of the films’ surface morphology as characterized by scanning electron microscope (SEM), we determined via viscosity measurements that the sols were stable for 398 days. FTIR analysis of the Gd2O3 and Gd2O3:Eu3+ dip coated films was made to monitor the decomposition and oxidation reactions that occurred during processing as well as process stability.
