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The purpose of this paper is to extract, characterise and quantify curcumin from selected Zingiberaceae of “kunyit” or turmeric (Curcuma longa), “temu lawak” or Javanese turmeric (Curcuma xanthorrhiza), “temu pauh” (Curcuma mangga), “lempoyang” (Zingiber zerumbet) and “bonglai” (Zingiber cassumunar) using alkaline and chemical-based extraction method for antimicrobial and antioxidant activities.

Through the alkaline-based extraction method, all parts of rhizome samples were freeze-dried for 72 h before grounded into a fine powder and kept at −20°C. The powdered sample (0.1 g) was weighed and placed in a 50 mL tube. About 20 mL of 2 M NaOH solution was added into the tube. The solution was allowed to stand for 30 min. Then, 20 mL of ethyl acetate was added into the tube. The solution was mixed well then centrifuged at 13,500 rpm for 3 min. The upper layer was collected using a pipette. The process was repeated until the upper layer became almost colourless. The collected ethyl acetate solution was concentrated using a rotary evaporator to remove the ethyl acetate from the extracted compound. The concentrated curcumin was placed in a universal bottle, which was then dried from the remaining ethyl acetate using nitrogen drying process. The dried curcumin was then stored inside the freezer at −20ºC. The antimicrobial activities were using agar diffusion method against bacterial and fungi, while the antioxidant activity was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging assay.

All the samples successfully showed a single peak (curcumin) that gained from the high-performance liquid chromatography (HPLC) chromatogram analysis (at 425 nm) using the alkaline-based extraction method and the highest curcumin content was in turmeric (12.95 ± 1.07mg/g DW). At 10.0 mg/mL curcumin concentration, the best antibacterial activity was against on methicillin-resistant staphylococcus aureus (MRSA) with 7.50 ± 0.71 mm inhibition zone, while the best antifungal activity was against on Aspergillus niger with 8.00 ± 0.41 mm inhibition zone. The DPPH antioxidant test resulted in the highest inhibition (110.41 per cent) was at 0.25 mg/mL curcumin concentration.

Through HPLC analysis, all samples successfully showed a single peak of curcumin at 425 nm. The total carotenoid determination from turmeric revealed that the samples content was substantially higher using alkaline-based extraction (18.40 ± 0.07 mg/g DW) compared to chemical-based extraction (9.42 ± 0.20 mg/g ± SD).

The purpose of this paper is to investigate the efficient exploitation of bioactive compounds present in red, green and brown seaweeds to develop hygienic products.

To analyse the antioxidant properties and identification of significant bioactive compounds of green, red and brown seaweed treated cotton fabrics, total antioxidant activity, DPPH Free radical scavenging activity and gas chromatography-mass spectrometry analysis were used.

The experimental result specifies that the maximum antioxidant activity of 126.50 µg/ml and inhibition percentage of 76 ± 0.15 percent was achieved in the seaweed treated cotton fabrics. All six seaweed treated fabrics proved slightly lesser water vapour and air permeability compared with the untreated fabric.

The seaweed treated cotton materials are suitable for making wound dressing, surgical wear, face mask, sportswear, healthcare and hygienic applications.

The purpose of this paper is to determine the polyphenol content, antioxidative potential and antiproliferative activity of Swiss chard from Montenegro, grown under different irrigation and fertilization regimes.

Swiss chard was grown in the open field (Lješkopolje, Montenegro) where it was subjected to different fertilization and irrigation regimes. Chard samples were analyzed for previously identified polyphenols and for antioxidant parameters. Additionally, in order to complete the biological activities, chard extracts were tested for antiproliferative activity against MFC-7 and HT-29 tumor cell lines.

The polyphenols identified in Swiss chard were flavonoids: vitexin-2?-O-xyloside, vitexin-6?-O-acetyl-2?-O-xyloside, vitexin-6?-O-malonyl-2?-O-xyloside and isorhamnetin-3,7-diglucoside. In the antioxidant tests, DPPH (2,2-diphenyl-1-picrylhydrazyl), and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)), chard extract had values of 7.00 and 8.50 (mean values) µmol Trolox (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) equ/d.w., respectively. The tested chard extracts inhibited cell proliferation at different concentrations (3.125–50.0 µg/mL) against the MCF-7 cell line, after 24 and 48 h of incubation. The antiproliferative activity, expressed in terms of IC50, was 32.97 and 86.45 µg/mL after 24 h of incubation and 20.76 and 23.33 µg/mL after 48 h of incubation, for treated and untreated chard extracts, respectively.

These data suggest Montenegrin Swiss chard grown under different irrigation and fertilization treatments can be considered as a functional food and should be included in an everyday diet. The collected data could help in the growth improvement of chard with functional food properties.

This paper aims to examine the bioactive compounds and texture properties of cereal bars formulated with banana peel flour during storage.

Seven cereal bars were produced and stored during 11 months, under vacuum and protected from the light. The total phenolic compounds, the activity antioxidant by ABTS [2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] method, the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) method expressed as EC50 (concentration required to reduce the original amount of free radicals by 50 per cent) and texture properties were evaluated over the storage period.

In general, total phenolic compounds decreased during storage (from 4.19 to 1.11 mg GAE. g-1f.w.). Although the total antioxidant activity (ABTS method) increased during the fifth month, it reduced during storage (from 3.41 to 0.30 µmol TE.g-1f.w.); and the EC50 was not modified in many formulations, though it decreased in other formulations during storage period (from 3913 to 19221 g fruit.g-1 DPPH). The force of rupture began to increase in the fourth month (reaching 62.4 N), and hardness began to increase in the ninth month (reaching 444 N). The formulation and time factors influenced the total phenolic compounds, total antioxidant activity (ABTS method), force of rupture and hardness, while EC50 was only influenced by the formulation (p-value = 0.001). A principal component analysis showed that time had little effect on the most important characteristics considered in description of the cereal bars.

Cereal bars can be consumed up to the third month of storage, considering the texture of the products. Moreover, the presence of bioactive compounds in cereal bars depends on the addition of banana peel flour, which it contributes to the insertion of total phenolic compounds and total antioxidant activity in cereal bars, aggregating functional properties in these products.

Salak (Salacca zalacca) is a species of palm tree native to Malaysia and Indonesia. The fruit is also known as “snake fruit” due to its reddish‐brown scaly skin. Four different varieties of the fruits (i.e. SS1, SS2, SS3 and SS4) have been established by Sabah State Agriculture Department, Malaysia. The purpose of this paper is to investigate and compare the antioxidant properties and phytochemicals content in the edible portion of the fruits.

Four different varieties of the fruits were collected and analysed for the antioxidant properties (2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and ferric reducing/antioxidant power (FRAP) assay), total phenolic and total flavonoid contents using spectrophotometry analysis. Ascorbic acid was determined using titration method.

The results showed the total phenolic and flavonoid contents of the samples were in the range of 12.6‐15.0 mg gallic acid equivalent/g and 4.9‐7.1 mg catechin equivalent/g of dry sample, respectively. The antioxidant activities of the extracts (using DPPH assay) were highly correlated with total phenolic and moderately correlated with flavonoid content. The reducing capabilities of the extracts using FRAP assay were moderately correlated with all phytochemicals tested. The results suggested that the phytochemicals and antioxidant activity of salak is mildly affected by variety. The high phytochemicals and antioxidant properties of S. zalacca indicated that the fruit possessed potential health benefits properties.

Salak fruit is now being developed into fruit juice, pickle and other food products. The commercialization of the fruit may be enhanced if more knowledge on its potential health benefits is studied and discovered. The economic and nutraceutical values might increase and will contribute greatly to the local people.

Black cumin (Nigella sativa L.) is well known for its strong, hot, peppery taste and has many nutritional, pharmaceutical and traditional therapeutic uses. The aim of this study was to investigate the antioxidant effect of different solvent extracts of black cumin seed to retard lipid and protein oxidation in raw ground pork meat during refrigerated storage (4 ± 1°C) for nine days.

Black cumin extracts (BCEs) were prepared using different solvents, namely, ethanol, water, ethanol:water (60:40) and methanol:hot water (60:40). Extracts were analysed for total phenolic content (TPC), 1,1 diphenyl-2-picrylhydrazil (DPPH) radical scavenging activity and reducing power. Based on the results, water extract (WE) and ethanol–water extract (EHWE) of black cumin were selected and incorporated at 1.5 per cent into freshly minced pork meat and compared with a synthetic antioxidant, butylated hydroxytoluene (BHT; 100 ppm), in retarding lipid and protein oxidation. Treated and control samples were aerobically packed in low-density polyethylene bags for analysis of various parameters (pH, colour and odour score, peroxide, lipid and protein oxidation) during nine-day refrigerated storage study.

Results showed that BCEs had a good amount of TPC (4.4-7.4 mg gallic acid equivalents/g) and also DPPH scavenging activities (33.96-44.23 per cent), with WE and EHWE extracts showing highest reducing power and promising antioxidant capacity. Hence, BCEs (WE and EHWE) incorporated at 1.5 per cent into freshly minced pork meat was tested, compared to BHT (100 ppm) and control samples, in retarding lipid and protein oxidation during storage. In BCE-treated samples, thiobarbituric acid reacting substances, free fatty acids, peroxide, formation of protein carbonyls and off-odour or rancid odour development were lower than control and values were comparable with BHT. Incorporation of BCE did not negatively affect the colour of ground pork.

BCEs (WE and EHWE) at 1.5 per cent inhibited protein and lipid oxidation and it could be exploited commercially as an effective alternative in retarding oxidative deterioration of meat products.

Currently, there is a great demand for those food products that are easy to prepare or ready for direct consumption. Making pear fruit/juice available round the year is desirous owing to pears' high-nutritional value and specific pleasant taste. Pear is, however, a seasonal fruit and under ambient conditions has a limited shelf life rendering it available as fresh fruit for a specific period.

The study aimed to optimize the spray drying process parameters using response surface methodology for the development of pear juice powder. The process variables included the inlet air temperature of 140–210°C, maltodextrin levels of 4–25%, atomization speed of 11,400–28,000 rpm, feed flow rate of 180–630 mL/hr, and feed total soluble solids (TSS) of 13–30°Brix. The dependent responses were powder yield, solubility, antioxidant activity {% 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity}, dispersibility, hygroscopicity and particle density.

Among independent variables, inlet air temperature showed a predominant effect. The optimum processing conditions for the development of pear juice powder with optimum quality were 163.02°C inlet air temperature, 13.50% maltodextrin, 28,000 rpm atomization speed, 390.94 mL/h feed flow rate, and 25.5°Brix feed TSS. Under these optimum conditions, pear powder with desirable properties could be produced. The experimental and predicted values were found to be in agreement, indicating the suitability of the model in predicting optimizing responses of pear powder. Glass transition temperature of pear powder was found to be 36.60 ± 0.40°C, which is much higher than that of ambient temperature, suggesting better shelf stability.

The processing of pear fruit has resulted in the increased demand for pear juice powder in both domestic and international markets as a primer of new food products. The optimum conditions obtained in the current study could provide a new insight to the food industry in developing spray-dried pear powder of optimum quality. This can open up a new horizon in the field of food industry for the common masses of Jammu and Kashmir, India.

This study aims to evaluate the effect of grape seed extract on the thermal oxidation of soybean oil.

Four treatments were used: soybean oil (SO), butylhydroxytoluene (BHT), antioxidant at concentration of 100 mg/kg in soybean oil (BHTSO), grape seed extract at a concentration of 100 mg/kg in soybean oil (Extract), and mixture at a concentration of 50 mg/kg of grape seed extract (Mixture) and 50 mg/kg of BHT in soybean oil subjected to 180°C for 20 h. The total phenolic compounds were quantified by spectrophotometry using the Folin-Ciocalteu reagent. The antioxidant activity was evaluated by the ABTS^•+, DPPH^• and FRAP acid systems. The fatty acid composition and phytosterols were determined by gas chromatography (GC) and tocopherols were determined by high-performance liquid chromatography.

Among the treatments studied, the Extract and the Mixture presented lower losses of total phenolic compounds, DPPH^• and FRAP, while BHTSO had an opposite effect. After 10 h of heating, the Mixture and the Extract were more effective in reducing the formation decomposition products, measured by the amount of total polar compounds. The Mixture resulted in higher retention of essential fatty acids at the end of heating. The Extract and Mixture showed higher retention rates of total tocopherols and the Mixture resulted in 338.71 mg/100 g (P ≤ 0.05) of total phytosterol after 20 h of heating.

Oils undergoing the heating process suffer major changes, requiring the addition of antioxidant compounds. As a result of the questioning on the use of chemical additives, research on natural antioxidants, as substitute to the synthetic ones, is increasing. Among the natural compounds with high antioxidant potential, the grape wastes such as its seeds are highlighted. Studies using grape seed extract are scarce.

Oxidative rancidity is a major problem in chicken meat because of its higher content of polyunsaturated fatty acids. Besides this, microbial contamination is also one of the major problems of chicken meat which leads to deterioration in quality during storage. Therefore, the purpose of this paper is to investigate anti-microbial and anti-oxidant effects of various blends of essential oils (EOs) on the quality of emulsion-based (ready-to-eat) chicken sausages.

Sausages were incorporated with optimum level of four different blends of EOs containing six different EOs (Clove oil, Holybasil oil, Thyme oil, Cassia oil, Ajowan oil and Beetel oil), namely, Blend-1 (0.25 per cent), Blend-2 (0.25 per cent), Blend-3 (0.25 per cent) and Blend-4 (0.125 per cent); vacuum packaged and stored at −18±1°C for 60 days. Duplicate samples were taken for each parameter, and three trials were conducted for each experiment, total being six observations (n=6) for consistency of the results.

Significant decrease (p<0.05) in pH of control products was observed at each interval of storage period; however, in case of treatment products, significant decrease (p<0.05) was noticed from day 30 onwards. Blend-2 was observed with significantly lower (p<0.05) thio-barbituric acid reacting substances followed by Blend-1. Significantly lower (p<0.05) total phenolics content was observed in Blend-4 products as compared to other treatments. Regarding DPPH activity, control products showed significant decrease (p<0.05); however, in case of treatment products, DPPH activity showed significant (p<0.05) decrease after day 15 of storage. Microbial count increased with progressive storage period; however, the counts were well below the permissible limit of frozen meat products. All the blend incorporated products received very good sensory scores in consistent manner.

The work under this study would be very useful for the meat processing industries dealing with the perishable meat products. Use of natural anti-oxidants will also restore faith towards the consumers who are becoming more health conscious day by day.

The research work is original.

Flowers and fruits of Madhuca longifolia (Koenig) (mahua) tree are edible and used as traditional Indian medicines. The physicochemical properties of different parts of mahua are investigated. This study aims to estimate the different mineral contents, polyphenols compounds and antioxidant activities by 2,2-diphenyl-1-picrylhydrazyl inhibition, reducing power, free radical scavenging activity using 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) and ferric reducing antioxidant power assays of mahua flower, ripe and unripe fruit.

Flavonoids were identified and quantified in yellow flowers and fruits of M. longifolia tree by high-performance liquid chromatography with diode array detector. Low molecular weight carbohydrates were determined by the ICBio scan, a specific method for determining of carbohydrates. Mineral content is determined by laser-induced breakdown spectroscopy (LIBS) and atomic absorption spectroscopy. Physicochemical, nutritional and mineral properties of mahua flower, ripe and unripe fruit were investigated by the statistical approach of principal component analysis (PCA).

Ascorbic acid, gallic acid (GA), quercetin and myrcetin were the phenolic compounds identified and quantified in mahua flower and fruit extracts. Sugar profiling of mahua flowers and fruits confirmed the presence of inositol, sorbitol, mannitol, dextrose, fructose, sucrose, raffinose and maltose. The mineral content of Na, K, Mg and Ca was present in quite a good amount in all samples. Total phenolic content (TPC) was significantly high in mahua flower (25.3 ± 1.0 mg GA equivalent/g FW) followed by mahua unripe (15.8 ± 1.0 mg GA equivalent/g FW) and ripe fruit (14.3 ± 1.0 mg GA equivalent/g FW) at p = 5%. In contrast, total flavonoid contents (TFCs) were highest in ripe fruit, then mahua flower and unripe fruit. Positive correlations were predicted by PCA for mahua flower with TPC, antioxidant activity assays and minerals except for Na; ripe fruit with TFC and Na; and unripe fruit with maltose and sorbitol.

This study demonstrates the application of LIBS for the determination of elements present in the mahua flowers and fruits and reveals that mahua can be a good source of nutrients. Sugar profiling of mahua flower showed that it is a rich source of reducing and non-reducing sugar, proving that mahua flower juice can be used as a natural sweetener in the development of different food products, namely, biscuits, cookies, cake, jam, jelly, juice and squash.