Kecombrang (Etlingera elatior), a revivingly popular Indonesian culinary herb

The mechanism of citric acid-enhanced Helicobacter pylori urease activity remains unclear. To compare ascorbic, citric and malic acid given at the same concentration and pH on intragastric urease activity. Volunteers received 40 mg of famotidine the evening prior to breath testing. After an overnight fast volunteers were randomized to receive 100 mL of water or 100 mm citric, malic, or ascorbic acid, pH 2.3 containing 75 mg of 13C-urea. At 15 min a second 100 mL solution of one of the test solutions was taken without added urea. Twelve volunteers were studied (eight men, four women, age 19-57, median 50.7) in a randomized-crossover study. The mean breath test result at 30 min with ascorbic (17.5 +/- 5), malic (25.8 +/- 5) and citric acid (29.5 +/- 5) were all significantly greater than with water (9.5 +/- 3). Citric and malic acid were similar (P = 0.699) and significantly greater than ascorbic acid (P < 0.02). When the ascorbic acid was followed by citric acid, the result was similar to that with citrate alone (25.8 +/- 4) and greater than with ascorbic then ascorbic (P = 0.026). Enhancement of H. pylori urease activity is not strictly a function of the pH. We propose the effect is related to differential effects of the availability of nickel, which is required for urease activity. Citric acid and malic acid were essentially equivalent such that malic acid could substitute for citric acid in the UBT; ascorbic acid would be a poor choice.

Effects of ascorbic and citric acid on beef lumbar vertebrae marrow colour

Objective: To study the influence of adiposity (measured through anthropometric parameters) on men and women’s perception of basic taste sensations. Method: A quantitative cross-sectional study was conducted that evaluated anthropometric parameters and chemoper-ception levels for sweet, salty, sour, umami, bitter, astringent and overall flavors in 22 university students from the city of Celaya, Gto., Mexico. Results: Subjects were classified into four groups according to their anthropometric parameters (BMI, WHR, and FHI) and gender: men with adequate adiposity (AA), men with inadequate adiposity (IA), women with AA, and women with IA. Anthropometric differences were assessed using Student's t-t est, while patterns between flavor perception and anthropometric indices were analyzed using correspondence analysis. Pearson correlation was used to confirm the relationship. Results indicated a higher prevalence of adiposity in men compared to women. Furthermore, in women, excess adiposity influenced the perception of sour, salty, umami, and astringent flavors. In the case of men with IA, statistically significant alterations were observed in the perception of bitter and sweet flavors. Conclusions: Excess adiposity affects the perception of basic tastes. Furthermore, depending on the distribution of adiposity (type of obesity), the impact varies between men and women, with women being more susceptible to dysgeusia associated with excess adiposity. These findings suggest that the ability to perceive tastes could be related to receptors that also influence the regulation of adiposity.

Simplex-centroid mixture design has been applied to investigate the effectiveness of chemical formulation prior to prevent enzymatic browning on Etlingera elatior puree as well as to study its antioxidant properties and consumer acceptance on the product by using a 9-point hedonic scale analysis. Formulation consists of four different food grade chemicals (Ascorbic acid, Ethylenediamine tetraacetic acid (EDTA), Citric acid, and Benzoic acid). Spectrophotometric was used to assay the polyphenol oxidase enzyme (PPO) activity, by measuring the initial rate of quinone formation, as indicated by increase in absorbance value. Antioxidant properties of puree samples were measured through scavenging activity (DPPH), total phenolic content and total flavonoid content. Total color different (ΔE) of processed Etlingera Elatior were determined by Hunter L*a*b*. Optimization suggested a chemical formulation containing 50% ascorbic acid and 50% citric acid as the best proportion prior to its ability in enzyme inhibition, antioxidant characteristics and consumer acceptance.

ABSTRACT: This study evaluated different meta-analytical approaches tousing citric and ascorbic acids in the performance of nursery piglets. The study included 24 publications between 1985 and 2018 (mode 1998), totaling 4215 nursery piglets. The Higgins index indicated high heterogeneity (98.5%) among the studies concerning citric acid (96.9%) and ascorbic acid (91.4%). In variances and forest plot analysis, using citric and ascorbic acids and their analogs was no significant effect (P &gt; 0.05) on piglet weight gain. In the meta-analysis approach proposed by LOVATTO et al. (2007) and SAUVANT et al. (2008), there was no significant effect (P &gt; 0.05) of the addition of citric and ascorbic acids on piglet performance. Numerically, was observed an increased ADG (Δ &gt; 0) related to acids (supplemented over control treatments) in 59.7% (ascorbic acid) and 46.6% (citric acid) of the ADG comparisons. The effect of ascorbic supplementation on the respective control treatment of the overall nursery period was on average 0.98%, 1.07%, and -1.3% for ADFI, ADG, and FCR, respectively. Citric acid supplementation to the respective control treatment of the overall nursery period was on average 1.67%, 4.40%, and -2.29% for ADFI, ADG, and FCR. Adding citric and ascorbic acids in diets for nursery piglets does not alter performance regardless of the meta-analysis method used.

Background: Inflammation is part of the biological response that exists in vascular tissue to harmful stimulation. Using medicinal plants can help to treat inflammation. Etlingera elatior (Jack) RM Sm. is one of the medicinal plants. Objective: The review aims to present information from some research about the phytochemical and antiinflammatory activity of Etlingera elatior (Jack) RM Sm. Methods: The review provides evidence in the literature for the phytochemical and antiinflammatory activity of Etlingera elatior (Jack) RM Sm. from 2010-2021. The bibliographic databases were used as the primary sources of information (Google Scholar, ScienceDirect, and PubMed). The keywords in this search were "Phytochemical or Phytochemistry" and "Etlingera elatior (Jack) RM Sm. or Nicolaia speciosa Horan" and "Anti-inflammatory or Anti Inflammatory." Five studies were included in this review according to the required criteria. Results: Phytochemical compounds contained in Etlingera elatior (Jack) RM Sm. dominated by flavonoids, saponins, tannins, terpenoids phenolic, and volatile oils which are widely distributed in leaves, flowers, stems, and rhizomes. Pharmacological studies reported that Etlingera elatior (Jack) RM Sm. shown anti-inflammatory activity by inhibiting regulation of NF-κB-p65 expression. It can reduce carrageenan-induced edema in the soles of rat's feet and stabilize erythrocyte membranes. Conclusion: Etlingera elatior (Jack) RM Sm. is the potential medicinal plant to develop as anti-inflammatory therapy.

Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOFMS) was used for the simultaneous detection of sugars, ascorbic acid, citric acid, sodium and/or potassium benzoate in non-alcoholic beverages, with meso-tetrakis(pentafluorophenyl)porphyrin (MW 974) as a matrix. Using potassium hydroxide as dopant, fructose/glucose was detected as the potassiated molecule at m/z 219, whereas potassiated sucrose, [Sucrose. K](+), was detected at m/z 381. Using sodium hydroxide as dopant, the fructose and sucrose ions were detected at m/z 203 and 365, respectively. Citric acid generated multiple ions at m/z 269, 307, and 345, which were assigned to [Citricbond;H+2K](+), [Citricbond;2H+3K](+), and [Citricbond;3H+4K](+), respectively. However, a stored methanolic solution of citric acid produced additional ions at m/z 283, 297, and 321, which were attributed to [Citricbond;2H+CH(3)+2K](+), [Citricbond;3H+2CH(3)+2K](+), and [Citricbond;3H+CH(3)+3K](+), respectively, due to esterification that took place during storage. The limits of detection in water were: ascorbic acid, 0.30 wt%; citric acid, 0.5 wt%; and sodium benzoate, 0.001 wt%. In the beverage formulations, the limits of detection were: ascorbic acid 0.3 wt%, citric acid 0.3 wt%, and sodium benzoate 0.02 wt%. Spiking a water or beverage solution that contained ascorbic and/or citric acid with less than 0.6 wt% of tartaric acid lowered the detection limits of ascorbic and citric acids to 0.2 wt%. This study demonstrates the potential for using MALDI-TOFMS in the quality control analyses of non-alcoholic beverages, particularly with regard to the detection of low molecular weight organic acids in commercial beverage formulations.

Effect of Ascorbic Acid in Comparison to Citric and Lactic Acid on Listeria monocytogenesInhibition at Refrigeration Temperatures

Gustatory function plays a fundamental role in various aspects related to nutrition and health, and the decline in taste perception can result in a series of adverse consequences. This is expected with aging due to a decrease in taste buds and other conditions, leading to systemic and oral diseases. We aimed to compare taste sensitivity in the elderly population vs. adults. This systematic review was reported according to PRISMA guidelines. The search was performed in four databases, as well as in grey literature. The risk of bias was assessed using the JBI's critical appraisal tools for observational studies. A meta-analysis with subgroups according to each flavor was conducted to obtain differences in means for adults vs. elderly (random-effects model). Out of the 5,660 studies retrieved, 18 observational studies were included, representing a total of 1,680 aged 18-59 years and 1,048 aged ≥ 60 years. Elderly individuals need higher concentrations to distinguish flavors compared to adults. In a qualitative analysis, all flavors showed differences between the groups, with sweet flavor being the easiest to recognize and the thresholds between the groups not being highly discrepant. However, in the meta-analysis, statistical differences were observed for sweet, salty, and umami flavors, while there were no statistical differences for sour and bitter flavors between the groups. There are significant differences for distinguishing sweet, salty, and umami flavors between adults and elderly. Bitter and sour flavors did not exhibit differences in elderly. https://www.crd.york.ac.uk/prospero/display_record.php?RecordID=463873, PROSPERO (CRD42023463873).

Heat-induced changes in aspalathin, iso-orientin, and orientin content of ready-to-drink (RTD) green rooibos iced tea formulations were investigated. An organic-solvent-based aspalathin-enriched extract prepared from green rooibos was used "as-is" or encapsulated with ascorbic acid in a water-soluble nanomicelle-based carrier system. The common iced tea ingredients, ascorbic acid, and/or citric acid were added to the iced tea containing green rooibos extract. Only citric acid was added to the iced tea containing the nanomicelles. Heat treatments consisted of pasteurization (93 °C/5 min and 93 °C/30 min), normal-temperature sterilization (NTS; 121 °C/15 min), and high-temperature sterilization (HTS; 135 °C/4 min). Pasteurization had little or no effect on the flavonoid content. NTS and HTS induced significant losses in the flavonoids. The addition of citric and ascorbic acids improved the stability of the flavonoids, but encapsulation of green rooibos extract with ascorbic acid in nanomicelles did not offer additional stability. The only benefit of using the water-soluble nanomicelles was the improved clarity of the RTD product. Iso-orientin and orientin contents were substantially less affected than aspalathin by the heat treatments, partially because of conversion of aspalathin to these flavones, which countered losses. 5-Hydroxymethylfurfural (HMF), a known dehydration product of hexoses under mild acidic conditions and also a degradation product of ascorbic acid, was observed in formulations containing citric and/or ascorbic acids.

This study investigated the sensory attributes of Satsuma mandarins to provide basic data for the establishment of a quality grade establishment of mandarins. Samples of the mandarins in different sizes (small, medium, and large) were collected via organic green house cultivation, conventional cultivation without pesticides and conventional cultivation in Jeju Island. Eight trained panels performed the triplicate measurements. From the results of the quantitative descriptive analysis, mandarin samples were selected with five types of appearances (gloss intensity, color intensity, peel width, damage degree, and peel texture), three types of odors (sour, sweet, fresh), six types of tastes (sour, sweet, bitter, fresh, tasteless, and off flavor) four types of texture (hardness, granule toughness, juicy, and tough feel), and three types of after-tastes (sour, sweet, and bitter). The results of the analysis of the quality characteristics of the samples showed that their, pH, total acidity and solids contents differed depending on the size of the samples more than their cultivation methods. The correlation coefficients between the quality properties of the mandarins showed that their, sample size was positively correlated with their peel width and toughness. Moreover, the soluble solid of sample was positively correlated with its color intensity, sweet and fresh orange flavor. However, soluble solid content of the samples was negatively coreelated with their bitter flavor, tastelessness, and off flavor. In the principal component analysis of the sensory attributes data, PC1 represented the soluble solid, gross intensity, orange color, sour and sweet odor, unique mandarin flavor (sweet and, fresh orange), etc., and PC2 (26.77%) the size, pH, sample acidity, and peel texture.

Agave applanata is a Mexican agave whose fresh leaves are employed to prepare an ethanol tonic used to relieve diabetes. It is also applied to skin to relieve varicose and diabetic foot ulcers, including wounds, inflammation, and infections. In this study, the chemical composition of this ethanol tonic is established and its association with antihyperglycemic, anti-inflammatory, antimicrobial, and wound healing activities is discussed. The fresh leaves of A.applanata were extracted with ethanol : H2O (85 : 15). A fraction of this extract was lyophilized, and the remainder was partitioned into CH2Cl2, n-BuOH, and water. CH2Cl2 and n-BuOH fractions were subjected to a successive open column chromatography process. The structure of the isolated compounds was established using nuclear magnetic resonance and mass spectrometry spectra. The antihyperglycemic activity was evaluated through in vivo sucrose and glucose tolerance experiments, as well as ex vivo intestinal absorption and hepatic production of glucose. Wound healing and edema inhibition were assayed in mice. The minimum inhibitory concentrations (MICs) of the hydroalcoholic extract, its fractions, and pure compounds were determined through agar microdilution against the most isolated pathogens from diabetic foot ulcers. Fatty acids, β-sitosterol, stigmasterol, hecogenin (1: ), N-oleyl-D-glucosamine, β-daucosterol, sucrose, myo-inositol, and hecogenin-3-O-α-L-rhamnopyranosyl-(1 → 3)-β-D-xylopyranosyl-(1 → 2)-[β-D-xylopyranosyl-(1 → 3)-β-D-glucopyranosyl-(1 → 3)]-β-D-glucopyranosyl-(1 → 4)-β-D-galactopyranoside (2: ) were characterized. This research provides evidence for the pharmacological importance of A.applanata in maintaining normoglycemia, showing anti-inflammatory activity and antimicrobial effects against the microorganisms frequently found in diabetic foot ulcers. This plant plays an important role in wound healing and accelerated tissue reparation.

Objective: Acinetobacter baumannii (A. baumannii) is an opportunistic bacterium with multiple virulence factors, including capsule and biofilm, and is known for its high drug resistance. Anti-virulence natural substances have been suggested as novel alternatives to conventional antibiotics. We aimed to evaluate the effect of citric and ascorbic acids as anti-biofilm and anti-capsular agents against multidrug-resistant (MDR) A. baumannii clinical isolates. Materials and Methods: Twenty-eight A. baumannii MDR isolates were collected from different clinical sources. The minimum inhibitory concentration (MIC) of each agent was estimated. Biofilm formation and capsule were investigated phenotypically in the absence and presence of both agents at ½ and ¼ MICs. The presence of 14 adhesive and nonadhesive virulence genes was investigated. Results: Phenotypically, all the isolates were biofilm producers and were capsulated. The MIC of citric acid ranged from 1.25 to 2.5 mg/mL, while that of ascorbic acid was 3 mg/mL for all isolates. Both agents showed significant reduction in biofilm and capsular thinning. Ascorbic acid showed a dose-dependent effect in both biofilm reduction and capsule thinning unlike citric acid. Four genes, papG23, sfa1, fyuA, and cvaC, were absent among all isolates, while iutA was present in 100% of isolates. Other genes showed different distributions among the isolates. These virulence genes were not correlated to the anti-biofilm effect of both agents. Ascorbic acid was observed to have a better effect than citric acid. This can provide a clue for a better treatment regimen including ascorbic acid against MDR A. baumannii infections.

In order to improve physical and chemical properties of dough produced from wheat flour of suboptimal quality (protein content 10.7% dry basis, dough energy 4.0 cm2), optimal doses of ascorbic and citric acid were evaluated using a response surface methodology and desirability function. The paper brings the analysis of the main effects as well as their interactions. The effect of organic acids was evident in relation to pH lowering and decrease in free thiol groups, which consequently changed the physical properties of dough (increased dough energy, extensibility and resistance). The well known oxidative effect of ascorbic acid which is manifested as increase in dough energy and resistance, was enhanced by the addition of citric acid i.e. their synergistic action. Contribution of citric acid was the donation of hydrogen ions which changed the pH, lowered the content of free -SH groups and increased protein aggregation. Ascorbic acid individually significantly increased energy (linear regression coefficient b1 = 4.010-4) but higher effect was exerted by the addition of ascorbic and citric acid mixture as seen through higher interaction regression coefficient (b12 = 0.076). Dough resistance was significantly affected only by ascorbic acid due to its oxidizing action whereas dough extensibility was affected by both acids (main effects) at all applied doses and their mixtures. The effect on dough extensibility depends on the dose of acids but resistance decreased with quadratic increase of acid doses. Second-order polynomials were used in modeling of responses (dough energy, resistance and extensibility) which showed a good fit with experimental data as shown by high values of the coefficients of determination R2 for energy, resistance and extensibility (0.953, 0.976 and 0.996, respectively). Based on F value, it could be concluded that the model gave good prediction of experimental data while p-values for all responses showed that the models were significant at significance of 90%. The obtained models were used to optimize the doses of ascorbic and citric acid in order to maximize dough energy and extensibility. Significant increase of dough energy by 4.7 times and extensibility by 1.5 times was achieved by the set of optimum conditions of 97 mg/kg citric and 100 mg/kg ascorbic acid. The obtained results are applicable in semi-industrial and industrial facilities for flour processing.

The effects of citric and ascorbic acids on the stability of aspalathin in rooibos (Aspalathus linearis) ready-to-drink (RTD) formulations containing fermented rooibos extract (FR), aspalathin-enriched green rooibos extract (GR) and aspalathin-enriched green rooibos extract ascorbic acid solubilisate (GR-solubilisate) were investigated during storage (12 weeks at 25 °C). Storage of iced tea formulations containing FR and GR extracts reduced their flavonoid content. The aspalathin content of FR iced tea without citric or ascorbic acid was reduced to undetectable levels by week 8 of storage. Addition of citric acid resulted in improved stability of aspalathin, but ascorbic acid did not impart additional stability. Iso-orientin and orientin were less affected than aspalathin, presumably owing to partial conversion of aspalathin to these flavones. Similar results were obtained for GR iced tea formulations. Improved stability of aspalathin was noted in iced tea containing GR-solubilisate with or without citric acid. Lower pH was shown to favour stability, especially for fermented rooibos iced teas. Citric and ascorbic acids contribute to the stability of rooibos flavonoids during storage. Differences in stability between formulations are not due to pH differences but may be related to the matrix.