Ml Of Hot Water Research Articles

A Study on the Brewing of "Prot-Tea" by Blending Spirulina (Arthrospira platensis) With Green Tea.

Introduction Among different blue-green algae, Spirulina (Arthrospira platensis) is known for its high protein content and is hence considered a dietary single-cell protein. In recent decades, Spirulina has been one of the nutritive additives in food and beverage products to enhance the nutritional value of food products. The aim of this study was to brew a "Prot-Tea" enriched with antioxidants and protein for nutrition care. Materials and methods In combination, both the Spirulina and green tea were brewed together in three different formulations: formulation A: 0.5 g of Spirulina powder and 1.5 g of green tea; formulation B: 1 g each of Spirulina powder and green tea; and formulation C: 1.5 g of Spirulina powder and 0.5 g of green tea. All the formulations were brewed in 100 mL of hot water at 80°C for two minutes. Then, all the formulations were subjected to a 2,2-diphenylpicrylhydrazyl free radical scavenging assay and a quantitative protein estimation assay (Lowry method). Results Among the three different formulations, formulation B showed greater antioxidant and protein content. The antioxidant activity of formulation B was directly proportional to the concentration, with an IC50 value of 37.98 µL/mL. Similarly, the protein content was also higher in formulation B, with 287.33 µg/100 µL. The total antioxidant in formulation B was 47.61 mg of ascorbic acid equivalent. Concurrently, the total protein content was 229.86 mg in 80 mL of the total volume of Prot-Tea yield. Conclusion Based on this study, Prot-Tea is considered a future healthy beverage for nutrition care.

ASUHAN KEBIDANAN PADA IBU HAMIL DENGAN PEMBERIAN SEDUHAN JAHE UNTUK MENGURANGI EMESIS GRAVIDARUM DI PUSKESMAS TANJUNG BALAI KARIMUN

According to the Indonesian Ministry of Health in Indonesia, 50% -75% of pregnant women experience nausea and vomiting in the first trimester or early in pregnancy. Non-pharmacological therapy to reduce emesis gravidarum can be herbal plants, including ginger. The aim of the study was to provide midwifery care for pregnant women in a comprehensive and sustainable manner for pregnant women with emesis gravidarum through giving ginger infusion. Case reports in this case study use the case study method. The study was carried out at the Tanjung Balai Karimun Health Center in March 2023. The subjects used were pregnant women with emesis gravidarum. Data collection methods are participatory observation, interviews, measurements, documentation. Providing midwifery care to pregnant women by giving ginger infusion to reduce emesis gravidarum has been carried out using 2.5 grams of white ginger which is thinly sliced ​​and then brewed with 250 ml of hot water plus 10 grams of white sugar. The ginger brew is drunk 2x1 (morning and evening) in warm conditions for 4 days. The results of the study found that the mother felt her nausea and vomiting had decreased since consuming ginger infusion and continued to consume ginger infusion until her nausea and vomiting disappeared

Combination of metal oxide semiconductor gas sensor array and solid‐phase microextraction gas chromatography–mass spectrometry for odour classification of brewed coffee

AbstractOdour analysis of coffee using low‐cost and portable instruments in coffee shops, restaurants and bars is essential to keep the loyalty of coffee consumers. This paper aimed to analyse the performance of a gas sensor array for odour classification of brewed coffee. Five grams of ground coffee sample from five different brands was brewed in 80 mL of hot water at a temperature of 90°C. The gas sensor array then measured the sensor's response to the brewed coffee odour. The recorded data were analysed using a principal component analysis (PCA), a hierarchical cluster analysis (HCA) and a support vector machine (SVM). Solid‐phase microextraction gas chromatography–mass spectrometry (SPME‐GC‐MS) was used to identify the five coffee samples' volatile organic compounds (VOCs). The visualisation of the PCA score plot shows that the gas sensor array efficiently classifies the brewed coffee based on different odours. The SVM classification using a polynomial kernel obtained an accuracy of 95.21% using training data sets and an accuracy of 96.94% using testing data sets. Meanwhile, for SVM classification using radial basis function kernel, the SVM obtained an accuracy of 100% for training data sets and 93.06% for testing data sets. The SPME‐GC‐MS analysis showed that the abundance of 2‐furanmethanol; 2‐methoxy‐4‐vinyl phenol; phenol, 4‐ethyl‐2‐methoxy‐ and acetic acid contributed to the separation of the first and the second clusters in the principal components coordinate. Based on data analysis, the gas sensor showed high performance as a low‐cost and portable instrument for odour analysis of coffee based on sensory technique.

EFEK DIURETIK SEDUHAN DAUN TEH HIJAU (Camellia sinensis L.) PADA MENCIT JANTAN GALUR SWISS

The use of diuretics is needed in all circumstances requiring increased water expenditure, one of which is hypertension. Green tea has has flavonoids and alkaloids and has proven efficacy as a diuretic. This study aims to find the diuretic effect of steeping green tea leaves on Swiss male mice. This study used 25 male swiss mice which were divided into five groups, namely Group I as negative control given 1% CMC Na solution, group II as positive control was given furosemide suspension dose 5.2 mg / KgBW, and groups III, IV and V given the steeping of green tea leaves with a powder weight of 2g, 4g and 6g in 200ml of hot water. Before being given the treatment, each group was given 0.4 ml warm water. Testing of the diuretic effect comparison is done by looking at the volume of urine produced every 1 hour for 6 hours. The results of the urine volume of mice were analyzed with SPSS 24 with a confidence level of 95%.The results of phytochemical screening show that the steeping of green tea leaves contains alkaloids, flavonoids, saponin and tannins. The average cumulative volume of urine for group I was 0.376 mL, group II was 1.119 mL, group III was 0.431 mL, group IV was 0.661 mL and group V was 0.725 mL. Steeping green tea leaves 4g and 6g (p≥ 0,05) can have a diuretic effect in male Swiss mice.

CATECHIC TANNIN CONTENT OF DIFFERENT TEA SAMPLES

Objective: Camellia sinensis (tea) which is a member of the Theaceae family can be found in many tropical and subtropical areas with diverse cultural forms. It is grown only in the Eastern Black Sea Region of Turkey and originated from China and Japan and is defined as a small evergreen tree. White, green, and black teas are all made from the Camellia sinensis plant species. Scientific studies have shown that distinct types of tea have emerged because of different fermentation processes in the production stages. In this study, the macroscopic and microscopic analysis, diagnosis of tannin, and catechical tannin determination have been conducted on fifteen Camellia sinensis samples purchased from various places. Material and Methods: Five grams of powdered tea samples were extracted with 50 ml of hot water and the catechical tannin determination in the extracts was made by gelatin, ferric and stiasny tests. Results: In the macroscopical examination of A-E (white, green, and black) tea samples the researchers observed no color, odor, or any other substance. When all the samples were microscopically examined, reaserch detected the presence of idioblast which is the characteristic structure of the tea. Conclusion: There was a positive result regarding a diagnosis of tannin and catechical tannin. Catechin substances were determined in each of the one gram samples; The E white tea 0,1300 g, green tea 0,1500 g, black tea 0,0693 g; the D white tea 0,1889 g, green tea 0,1228 g, black tea 0,0710 g; the C white tea 0,2118 g, green tea 0,1306 g, black tea 0,0436 g; the A white tea 0,2400 g, green tea 0,1972 g, black tea 0,0686 g; the B white tea 0,3317 g, green tea 0,1380 g, black tea 0,0517 g.

Approaches for the Elimination of Microbial Contaminants from Lippia multiflora Mold. Leaves Intended for Tea Bagging and Evaluation of Formulation.

Elimination of microorganisms from herbal products has been a major concern due to its implicated health risk to consumers. Drying of herbal materials has been employed for centuries to reduce the risk of contamination and spoilage. The present study adopted three drying approaches in an attempt to eliminate microorganisms from Lippia multiflora tea bag formulation. This study also evaluated the tea bags and optimized the extraction procedure. The L. multiflora leaves for tea bagging were air-dried and milled (A), oven-dried and milled (B), and microwaved (the milled air-dried leaves) (C). The moisture contents were determined at 105°C ± 2°C for 2 hours to constant weight. Phytochemical parameters such as phytochemical constituents, total water extractive, and pH were assessed. The microbial safety and quality of the L. multiflora tea bags were evaluated using the British Pharmacopoeia 2019 specifications. The uniformity of the mass of the formulated tea bags was also determined. Extraction from the Lippia tea bags was optimized. The results showed that using the approaches (A, B, and C) adopted for drying and processing, the moisture contents of the formulated tea bags were in the range of 9.75–10.71% w/w. All the formulated tea bags contained reducing sugars, phenolic compounds, polyuronides, flavonoids, anthracenosides, alkaloids, saponins, and phytosterols. The pH range of the formulations was 7.11–7.54, whereas the total water extractive values were in the range of 19.12–20.41% w/w. The one-way analysis of variance demonstrated no significant difference in the data obtained from the results from A, B, and C. The formulation from A was found to be unsafe for consumption due to unacceptable microbial contamination limits. Microbial load of the formulations from B and C were within the BP specifications. All the batches of the formulations passed the uniformity of mass test. An optimized extraction procedure was obtained when one tea bag was extracted in 250 mL of hot water within the specified time. L. multiflora leaves meant for tea bagging should be oven-dried or microwaved before tea bagging for safe consumption.

Efficacy and Tolerance of Thymus Vulgaris Extract in Patients with Covid-19

The coronavirus disease 19 (COVID-19) has been a pandemic since February 2020. So far, no effective treatment has been found. WHO has recommended research on medicinal plants as an alternative treatment course. Several studies conducted on Thymus vulgaris have established its antioxidant, antiviral and immunomodulatory properties that induce the elimination of viruses such as Herpes simplex Virus 1 and 2. Following this, we initiated a study entitled Efficacy and tolerance of Thymus vulgaris extract in patients with coronavirus 2019. Material and method: Thymus vulgaris powder was used in this study. A consent letter and a questionnaire about the patients’ symptoms were prepared to be used by a research investigator. According to the statistical calculations of this cohort study, 161 patients testing positive for COVID-19 PCR were consecutively recruited, of which 75 patients were not exposed to Thymus vulgaris and 86 patients were exposed. Information from the questionnaire was gathered from the patients before the initiation of conventional treatment (vitamin C 1000 1 tablet/day, Zinc 20 mg 1tablet/day, Azithromycin 500 1cp day and amoxicillin/clavulamic acid 1g/125 1 tablet per 12 hours for six days in both cohorts) and by combining Thymus vulgaris (1 teaspoon, i.e. 5g, in 100 ml of hot water to be taken every 8 hours) by the patients in the exposed cohort. After three days of this treatment, the evaluative part of the questionnaire was completed to assess the impact of taking or not taking Thymus vulgaris on early symptoms and tolerance; on the 10th day after the start of treatment, the PCR control test was carried out. Thereafter, the various statistical analyses were performed. Results: Statistical evaluation after three days of treatment shows that taking Thymus vulgaris has a statistically significant positive effect on cough (p <0.01), dyspnoea (p <0.001), dizziness (p <0.029), fatigue (p <0.001), anorexia (p <0.001), chest pain (p <0.001), fever (p <0.024), agueusia (p <0.029) and anosmia (p <0.001). There was a significant decrease in neutrophils (p <0.01); in addition, the lymphocyte count increased significantly (p <0.001) as did the serum calcium level (p <0.03). Blood urea level decreased significantly (p <0.01). Significant negative results of the COVID-19 PCR were obtained at Day 10 in the exposed group (p <0.001). In addition, there was no significant change in other biological parameters such as creatinine, blood glucose, aspartate amino transferase. Conclusion: Results of this study show that the use of the powder of Thymus vulgaris, a medicinal plant, with antioxidant, immunomodulatory and antiviral properties, was very effective on coronavirus-induced symptoms and virus elimination. Moreover, there was good tolerance after taking Thymus vulgaris.

PRODUCTION OF YELLOW WOOD ROOT TEA AS A BLOOD SUGAR STABILIZER

Diabetes mellitus is a disease or metabolic disorder that is increasing year by year, characterized by high blood sugar levels as a result of insulin function insufficiency. Diabetes mellitus, which is often referred to as diabetes, is a disease or metabolic disorder that is increasing year by year, characterized by high blood sugar levels as a result of insulin function insufficiency. Treatment is by using drugs. Currently, a treatment using herbal medicine is being developed, one of which is Kayu kuning, where in previous studies it was found that the roots of Kayu kuning can reduce blood glucose levels. This has triggered the Biochemistry and Medical Chemistry section of the Faculty of Medicine to introduce to the public the preparations of this herbal medicine with ready-to-use packaging and the right dosage. The process of making tea is carried out at the Chemical Basic Medicine Laboratory, Faculty of Medicine, Sriwijaya University. About 5.6 kg of yellow wood root, washed and cut into small pieces then dried and ground to obtain a coarse powder (simplicia) of about 2.5 kg. Yellow wood root simplicia is put into tea bags weighing 10 g per bag. One tea bag can be brewed with 200 mL of hot water and drunk once a day. In this service, 250 tea bags were produced which were packaged in 50 packages (5 tea bags/package). The production of this yellow wood root tea has been carried out in the Komplek Azhar Lama, Kenten Laut, Palembang.
 Keywords: Herbal medicine, yellow root (Arcangelisia flava)

Roasted Tartary Buckwheat Bran as a Material for Producing Rutin-Rich Tea Beverages.

Tartary buckwheat bran, a byproduct of buckwheat milling, is commonly treated as waste. The present study examined the rutin content during successive infusions of roasted Tartary buckwheat bran and grain to develop a functional Tartary buckwheat tea. Samples (6 g) of roasted Tartary buckwheat bran and grain were rinsed with 300 mL of hot water (>95 °C) for 0.5 min. For the first infusion test, the tea infusion sample of roasted Tartary buckwheat bran contained a distinctly higher amount of rutin (389 mg/L) than that of the roasted Tartary buckwheat grain (68 mg/L). Overall, rutin was more effectively extracted from roasted Tartary buckwheat bran, as compared to roasted Tartary buckwheat grain.

Effectiveness of the Eucalyptus Inhalation on the Upper Respiratory Tract Infections of 5-15 Years Old Children

Aims: Humans have long used plant extracts to relieve the symptoms of various diseases. This study aimed to investigate the efficacy of Eucalyptus in treating upper respiratory infections in children aged 5 to 15 years. Methods & Materials: A case-control study was conducted on the children aged 5-15 years who were referred to the clinics of Zahedan Medical University, Zahedan City, Iran, in 2018-19. A total of 208 children were examined in two groups: case patients diagnosed with an acute upper respiratory infection and control patients matched to the case group. To prepare Eucalyptus incense, 2 drops of Eucalyptus oil were mixed in 750 mL of hot water. In the case group, Eucalyptus incense was prescribed every 3 hours for 15 minutes for 3 days. Also, in the control group, just water vapor was prescribed. Finally, the patients of both groups were evaluated by the researcher on the third day, and the information was entered into the Canadian Acute Respiratory Illness Flu Scale (CARIFS) questionnaire. Then the data were analyzed in SPSS v. 22. Findings: The current study showed that Eucalyptus fumigation significantly improved patients’ symptoms in all upper respiratory tract infections such as cold (P=0.016), rhinitis (P=0.032), sinusitis (P=0.028), pharyngitis (P=0.043), otitis (P=0.046) and laryngotracheitis (P=0.014). Conclusion: Eucalyptus incense generally causes clinical improvement in children with upper respiratory tract infections. As a result, it is possible to use this substance with other treatments according to the patients’ clinical conditions.

Finishing Properties of Poly Urethane Coating on Bleached and Ammonia Fumigated Mango Wood Surface

Aims: The impact of bleaching chemicals on the gloss and film thicknesses of poly urethane (PU) coated surface of mango wood (Mangifera indica) with ammonia fumigation and an exposure towards sunlight was investigated
 Study Design: Thirty six wood samples of size 10.6 cm (length) C 7.62 cm (width) were prepared from 2.5 cm thick kiln dried mango wood (Mangifera indica). Specimens were divided into six groups, each group having 6 samples for the study.
 Place and Duration of Study: The experiment was carried out in year 2016 at the Laboratory of Forest Product Division, Forest Research Institute, Dehradun, Uttarakhand, India.
 Methodology: All the samples were sanded with 80 grit size sand paper and coated with poly urethane. Two chemicals were used for bleaching purpose like an aqueous solution of oxalic acid (H2C2O4) was prepared with 30% concentration (by mixing 42.9 g of the solute in 100 ml of hot water) and a commercially available Hydrogen peroxide (H2O2) was used as such (30%). For the purpose of bleaching, these chemicals were applied on to the sanded surfaces using brush at room temperature. The bleached sample surfaces were allowed to dry before proceeding to the next step. The PU (Poly Urethane) coated samples were treated with ammonia fumigation before and after bleached with the two chemicals. Ammonia fumigation was carried out in a fumigation chamber for 24 hours for all the samples (except T1).
 Results: On exposure to natural sunlight for 60 hours, all the samples showed reduction in film thickness in PU coating but in a wide range of 2.8 % to 11.4%. The highest loss of coating thickness was shown by samples which were neither fumigated nor bleached. Among the fumigated samples, those bleached with oxalic acid resulted in high film thickness loss. Samples bleached with hydrogen peroxide after ammonia fumigation resulted in least film thickness reduction. Both ammonia fumigation and bleaching in general brought down the original gloss of poly urethane coating. The gloss value reduced as expected on exposure to sunlight. Bleaching by hydrogen peroxide prior to ammonia fumigation resulted in highest loss in gloss
 Conclusion: The un-fumigated and unbleached surface resulted in minimum gloss reduction due to long exposure to sunlight.

Exposure assessment of bisphenol A by drinking coffee from plastic cups.

Human exposure to plastic and Bisphenol-A (BPA) is very wide in food or beverage containers and baby bottles that have contacted polycarbonate and epoxy resin. Currently a traditional beverage in Arabian culture is served in plastic cups instead of glass cups in different occasions. To evaluate the possible BPA leach from the grade 5 drinking coffee plastic cups into the coffee and whether the use of plastic cups instead of glass ones to serve hot Arabian coffee poses a health risk. Oral administration of such coffee to three different groups of rats were undertaken. Each group consisted of 10 males and 10 females. The first group (G1) was gavaged 1.5 ml of hot water in glass cups. The second group (G2) was gavaged 1.5 ml of hot water in plastic cups while the third one (G3) was gavaged 1.5 ml of Arabian coffee in plastic cups. Serum concentrations of Bisphenol-A were measured 4 weeks later. Complete postmortem examination was conducted and representative tissue samples were subjected to histopathological evaluation. In the control group receiving water kept in a glass cup had 24 ± 2 μg/L serum concentration and the second group was 36 ± 4 μg/L while in the third group was 29 ± 6 μg/L. No significant postmortem changes or histopathological findings were present in the studied animals. Bisphenol-A can be leached from food-grade plastic cups into hot drinks within short period of time, posing a significant impact to public health.

IDENTIFICATION AND DETERMINATION OF SAPONIN LEVELS FROM BIDURROT EXTRACT (Calotropis gigantea L) USING GRAVIMETRY METHOD

Biduri plants (Calotropis gigantea L) are used as medicinal plants, namely as cough and anti-allergic medicines. Research conducted by (Suchita Siggn. 2014) shows the presence of glycoside compounds, saponins, alkaloids, flavonoids, and tannins. then the researchers are interested in carrying out research on the identification and determination of saponin levels from the extract of the baby root (Calotropis gigantea L) by the Gravimetri method. Qualitative test was carried out by inserting 500 mg of biduri root extract (Calotropis gigantea L) into a test tube, then adding 10 ml of hot water, shaking vigorously for 10 seconds and adding HCL, then a quantitative test was carried out using the gravimetric method. Based on the results of research that has been carried out the extract of the betel root (Calotropis gigante L) positive containing saponin compounds with saponin content is 2.6% with a weight of 1.16 gram saponins using the gravimetric method

Effects of Different Doses of Caffeinated Coffee on Muscular Endurance, Cognitive Performance, and Cardiac Autonomic Modulation in Caffeine Naive Female Athletes

Caffeine is widely consumed among elite athletes for its well-known ergogenic properties, and its ability to increase exercise performance. However, studies to date have predominantly focused on the anhydrous form of caffeine in male participants. The aim of the study was to investigate the effect of caffeinated coffee ingestion on lower-upper body muscular endurance, cognitive performance, and heart rate variability (HRV) in female athletes. A total of 17 participants (mean ± standard deviation (SD): age = 23 ± 2 years, body mass = 64 ± 4 kg, height = 168 ± 3 cm) in a randomized cross-over design completed three testing sessions, following the ingestion of 3 mg/kg/bm of caffeine (3COF), 6 mg/kg/bm of caffeine (6COF) provided from coffee or decaffeinated coffee (PLA) in 600 mL of hot water. The testing results included: (1) repetition number for muscular endurance performance; (2): reaction time and response accuracy for cognitive performance; (3): HRV parameters, such as standard deviation of normal-to-normal (NN) intervals (SDNN), standard deviation of successive differences (SDSD), root mean square of successive differences (RMSSD), total power (TP), the ratio of low- and high-frequency powers (LF/HF), high-frequency power (HF), normalized HF (HFnu), low-frequency power (LF), and normalized LF (LFnu). A one-way repeated measures ANOVA revealed that 3COF (p = 0.024) and 6COF (p = 0.036) improved lower body muscular endurance in the first set as well as cognitive performance (p = 0.025, p = 0.035 in the post-test, respectively) compared to PLA. However, no differences were detected between trials for upper body muscular endurance (p = 0.07). Lastly, all HRV parameters did not change between trials (p > 0.05). In conclusion, ingesting caffeinated coffee improved lower body muscular endurance and cognitive performance, while not adversely affecting cardiac autonomic function.

Use of stevia in yoghurt technology

The purpose of the work was to develop technology, investigate the properties and quality indicators of yogurt using stevia extract. Experimental studies of organoleptic, physicochemical and microbiological parameters of yogurt were conducted in the laboratory of the milk and milk products technology department. At the first stage, yogurt formulations were developed using different amounts of stevia extract, namely 0.1 %, 0.2 %, 0.5 %, 1.0 % by weight of the normalized mixture. The yogurt with the sugar addition 5.0 % of weight of the normalized mixture was the control sample. The aqueous extract of stevia was prepared as follows: 30 g of crushed dry raw material was poured into 250 ml of hot water and extracted in a flask under reflux in a boiling water bath for 30 minutes. The aqueous extract was filtered through a paper filter and evaporated to 100 ml. The obtained extract was used for further studies. Yogurt was made by thermostatic method. Bacterial preparation of direct application of FD DVS ABY-3 was added to the milk mixture cooled to a temperature of (37 ± 1) ºС. After stirring, sugar and stevia extract were added to the normalized mixture in the calculated amount. The mixture was stirred and packed in a glass container. After adding all the components, the mixture was fermented at a temperature of (37 ± 1) ºC. After fermentation the product was immediately cooled to a temperature of (4 ± 2) ºC in a refrigerator, and then sent for storage for 21 days. In fermented samples of yogurt during fermentation, the activity of acid formation was determined by changing the active and titrated acidity. The titratable acidity was determined according to GOST 3624-92 “Milk and dairy products. Titrometric methods for determining acidity”. Measurements of active acidity were performed using an electronic pH meter “Muttler Toledo MP220”. Organoleptic and physicochemical parameters were investigated in the finished product according to DSTU 4343:2004 “Yogurts. General technical conditions”. Microbiological parameters of yogurt with stevia extract during storage were examined on the 1, 7, 14 and 21st day according to DSTU IDF 117B:2003 “Yogurt. Determination of the number of characteristic microorganisms. The method of counting colonies at a temperature of 37 °C”. Experimentally it was found that the highest titrated (84 °T) and lowest active acidity (4.39 pH units) characterized for the sample with the addition of 1.0 % stevia extract. Yogurt obtained by adding stevia extract in the amount of 0.5 % was optimal for organoleptic characteristics. During storage of yogurt samples, the highest value of titratable acidity was observed in the control, which is explained by the maximum content of lactobacilli cells, but its organoleptic characteristics deteriorated. Determination of the number of viable lactobacilli cells in yogurt samples confirmed the assumption that their more active development was in the control and samples using 0.1 % stevia extract, which correlates with titrated acidity. For the production of yogurt with good organoleptic characteristics and probiotic properties, we propose to use in its technology 0.5 % stevia extract, as well as fermentation culture of direct application ABY-3 (Chr. Hansen). The use of stevia in the production of yogurt not only has a positive effect on the energy composition of the product, but improves organoleptic characteristics. Thus, there is possible to manufacture of the product in order to expand the range of dairy products available to people with diabetes, obesity and other diseases which involves reducing or completely eliminating sugar from your daily diet.

Antioxidant Capacity and α-Amilase Inhibition by Avocado (Persea americana Mill) Peel and Red Ginger (Zingiber officinale var. Rubrum) based Functional Drink

Avocado peel (Persea americana Mill) and red ginger (Zingiber officinale var. Rubrum) proved to have antidiabetic properties. However, there has been no research on the analysis of antidiabetic activity of the combination of avocado peel and red ginger in functional beverages. This study aims to make functional beverages from the combination of avocado peel and red ginger. Total phenolic content, antioxidant capacity, inhibition of the α-amylase activity, and public preferences towards functional beverages (organoleptic) were then evaluated. Functional beverages were made by brewing the powdered avocado peel and red ginger with 200 ml of hot water (96oC) for 5 minutes. The results showed that the increase of avocado peels amount in the combination coukd increase total phenolic content. The high antioxidant capacity was also found in samples with high content of avoccado peels. The results of inhibition of α-amylase enzyme activity did not show any significant differences. Organoleptic test results showed that there were no significant differences in each sample. The combination of avocado peel and red ginger has the potential to be an antidiabetic functional beverage.

Quality Evaluation of Tea Brewed from Blends of Soursop (Annona muricata) and Moringa (Moringa oleifera) Leaves

Tea is commonly made from the leaves of Camellia sinensis. Production of similar drinks from other plant leaves with potential health benefits would help to prevent diseases. This study examined the chemical composition and antioxidant activity of tea made from blends of dried moringa (Moringa oleifera) and soursop (Annona muricata) leaves. Mature, fresh and green leaves from both plants were washed in water and sun-dried for 10 h. The dried leaves were milled and sieved to obtain the tea powders. Blends of soursop: Moringa tea were formulated as follows: A: 100% Soursop, B: 100% Moringa, and soursop: Moringa blends as C:50:50%; D: 60:40% and E: 40:60%. Ten grams of each blend of tea powder was brewed in 100 ml of hot water (90°C) for 10 min and cooled to room temperature (28 ±- 2°C) before analysis. From the result, 50:50 soursop-moringa tea gave the highest levels of vitamins C and A. Mineral levels were significantly different among the samples (p<0.05) with higher values recorded for calcium (2117.10 mg/100 ml), sodium (146.02 mg/100 ml), magnesium (362.03 mg/100 ml), phosphorous (241 mg/100 ml), zinc (7.13 mg/100 ml) and potassium (1207.20 mg/100 ml) in 50:50 soursop-moringa tea. The pH differed significantly (p<0.05) in all the tea samples and ranged from 7.28–7.81. Total solids gave values ranging from 3.47 mg/l-3.82 mg/l (p˂0.05) and total sugars 1.12–3.07% (p<0.05). The amount of tannin was significantly higher (p<0.05) in all tea blends compared to other antinutrients analyzed in this study and ranged from 8.95-9.84%. Assessment of the antioxidant capacity by Diphenol-2,2picrylhydroxyl (DPPH) and Ferric reducing antioxidant power (FRAP) showed significant differences (p<0.05) among the tea samples with the 50:50 soursop: Moringa blend having the highest antioxidant activity with values up to 89.04% and 531.44 (µM/L) in each case. Overall the soursop-moringa tea blends exhibited good chemical composition and antioxidant activity, with 50:50 formulation showing the best nutritional quality attributes.

PEMBUATAN TEH FUNGSIONAL BERBAHAN DASAR BUAH MAHKOTA DEWA (Phaleria macrocarpa) DENGAN PENAMBAHAN DAUN STEVIA

The aim of this study was to determine the effect of adding stevia leaves to the production of the crown god fruit tea produced and to find out the reception of the panelists on the produced crown god fruit tea. This study used a one-factor completely randomized design (CRD) method with 6 levels of treatment (Fruit crown god: Stevia leaves), namely 5: 1, 5: 2, 5: 3, 5: 4, 5: 5. The first stage is the red crown of the fruit which is sorted and then washed thoroughly. The second stage of the flesh of the god's crown is then thinly sliced and then dried. The third stage is added dry stevia leaves with various concentrations namely 1 g, 2 g, 3 g, 4 g, and 5 g. The last stage is the dried crown god fruit that has been added to the stevia leaf, brewed with 200 ml of hot water, then stirred evenly. The parameters observed were the antioxidant, polyphenol, and sugar levels. The data analysis technique used in this study was variance analysis which was then processed using SPSS version 22. The results showed that the treatment of adding stevia leaves to the antioxidant, polyphenol and total sugar levels in the treatment of the crown god fruit: Stevia leaves (5: 5) is the best treatment with an antioxidant value of 90.73%, polyphenols 0.6128 mg / ml, and total sugar content of 1.42%.

Long-term administration of Aspalathus linearis infusion affects spatial memory of adult Sprague-Dawley male rats as well as increases their striatal dopamine content

Ethnopharmacological relevanceEveryday use of the herbal tea rooibos, produced from Aspalathus linearis (Brum.f) Dahlg. (Fabaceae) is customary in South Africa, a continuation of its historical use by indigenous people. Although evidence of its traditional indications is anecdotal, rooibos tea is regarded as a general health tea. Aims of the studyAvailable contemporary research indicates to broad cell protective activity of rooibos focusing on its antioxidative, anti-inflammatory, anti-hyperglycaemic and antithrombotic features affecting metabolic syndrome, cardiovascular risk and neuroprotection. Nevertheless little is known about its impact on brain functions. The present experiment aimed to evaluate the possible behavioural and neurochemical effects of long-term oral administration of “fermented”” rooibos herbal tea (FRHT) infusions to adult male Sprague-Dawley rats. Materials and methodsInfusions, prepared using 1, 2 and 4 g of “fermented”” (oxidised) A. linearis leaves for 100 ml of hot water, were characterised in terms of flavonoid content by ultra-high and high performance liquid chromatography (UHPLC-qTOF-MS, HPLC-DAD) and administered to rats as sole drinking fluid for 12 weeks. Spatial memory behaviour was assessed in a modified version of the Morris water maze. Dopamine, noradrenaline, serotonin and their metabolite levels (DOPAC, 3-MT, HVA, MHPG, 5-HIAA) were quantified in prefrontal cortex, hippocampus and striatum by HPLC-ECD. Body weight and blood glucose level were additionally estimated. ResultsAll FRHT-treated rats showed improvement of long-term spatial memory defined as increased number of crossings over the previous platform position in SE quadrant of the water maze. It was not accompanied by excessive motor activity. Striatal dopamine and its metabolite 3-MT (3-methoxytyramine) levels were increased in treated rats. There were no differences in body weight gain between control and treated animals but blood glucose level was significantly lower in the latter ones. ConclusionThe improvement of long-term memory in FRHT-treated rats and stimulating impact of FRHT on their dopaminergic striatal transmission support the wellness enhancing effect of rooibos tea, contributing to a better understanding of the neurological background of traditional habitual consumption of this herbal tea.

A new approach using un-encapsulated discrete PCM chunks to augment the applicability of solid gallium as phase change material in thermal management applications

Gallium is known to have favorable thermo-physical features and may be used advantageously as a phase change material in heat sinks for thermal management systems (TMS). Yet, it suffers from a major inherent drawback namely its limited specific heat that can offset its other favorable features. The aim of this work is to propose a new simple approach to circumvent such drawbacks and to enhance the applicability of solid gallium as phase change material for TMS by integrating within it discretely distributed cavities filled with chunks of un-encapsulated PCM material. Two PCM cavities arrangements were considered; structured well-defined cylindrical cavities, and randomly distributed randomly shaped cavities. Implementing PCM as proposed hereby aims at capturing some of the heat dumped from a hot source into the gallium and thereby serving two purposes: (1) reduce the gallium’s temperature and (2) reduce melting rate of gallium during phase change upon receiving heat from the source. The hot to-be-cooled source is resembled here by batches of hot water (40 and 60 ml) brought into direct contact with the solid gallium/PCM sink matrix. Two percentages of PCM loading in gallium were considered; 5% and 10% volume fraction. Results have shown that using PCM as proposed is effective in maintaining low gallium sink temperature upon receiving heat from the source. The structured configuration leads only to slight superiority of sink performance. Increasing volumetric PCM loading in gallium up to about 10% clearly improves gallium’s performance as heat sink and results in faster cooling rates as compared to the reference baseline case with only gallium without PCM. For 60 ml of hot water, the temperature drop from ∼70 °C to ∼40 was done in ∼100 s which results in 140 s time saving as compared to the reference case.