Total Ash Content Research Articles

Cardiovascular Effect of the Fermented Seeds of Parkia biglobosa on Rabbits Oryctolagus cuniculus

Background and Objectives: Fermented seeds of Parkia biglobosa or “African mustard” are widely consumed in Togo. These fermented seeds are known to have a protective effect against the occurrence of cardiovascular diseases. The objective of the present study is to evaluate the effect of the decoction of fermented seeds on cardiovascular system.
 Methods: The fermented seeds have been subjected to physicochemical tests. A decoction was prepared and underwent qualitative and quantitative phytochemical tests. The decoction was also administered intravenously to rabbits at cumulative doses (17.5 mg / kg; 35 mg / kg; 70 mg / kg and 140 mg / kg) to assess the effect of Parkia biglobosa fermented seeds on the cardiovascular system. Parameters such as blood pressure, heart rate, and electrocardiogram (ECG) were then recorded.
 Results: The fermented seeds had a water content of 8.1 ± 0.2%, the total ash content was 21 ± 0.4% and the content of ash insoluble in hydrochloric acid of 2.3 ± 0.1%. The extract contained alkaloids, cardiac glycosides (with a content of 13.9 ± 0.2 µg equivalent of Digoxin / mg of extract) and saponins. The decoction causes a dose-dependent hypotension and bradycardia at 140mg / kg. The ECG shows a decrease of the amplitude of QRS complex at doses of 70 mg / kg and 140 mg / kg.
 Conclusion: The decoction has a dose-dependent hypotensive effect probably linked to its cardiotonic glycosides.

Establishment of a standardized ethanolic extract of Avicennia officinalis leaves in Vietnam

The mangrove plant Avicennia officinalis is widespread throughout the subtropical coast and is known for its many pharmacological properties, such as antibacterial, antiulcer, anti-inflammatory, anti-cancer, and antioxidant. This study determined the physicochemical parameters of the standardized extract, qualitative by phytochemical screening and thin layer chromatography (TLC), qualitative total phenolic content, and the content of the marker compound by high-pressure liquid chromatography (HPLC). Compounds such as p-coumaric acid and cinnamic acid have been found to be major phenolic acids in the leaves of this plant. These results provided useful information for the evaluation of the quality of Avicennia officinalis raw materials and its commercial products. The parameters of the ethanol extract of Avicennia officinalis leaves were obtained as follows: the loss of dry weight (10.9±2.09%), total ash content (22.31%), microbiological limits achieved to meet the requirements of medicinal standards, and total heavy metal content not detected. The content of total phenolics determined amounted to 81.83 mg GAE/g extract. The quantification method by HPLC was validated according to AOAC, and the content of two markers in the extract was p-coumaric acid (1.19 mg/g) and cinnamic acid (3.82 mg/g). The outputs of this research will be standardized extracts that’s the source of medicinal plants in Vietnam.

Quality status of Bombyx Batryticatus and suggestions for Chinese Pharmacopoeia (2025)

To understand the current quality status and rearing situation of Bombyx Batryticatus, the authors collected 102 batches of Bombyx Batryticatus from different main producing areas and five major Chinese medicine markets from 2016 to 2018, and measured the properties and quality of the silk gland, to clarify the quality status of Bombyx Batryticatus from different producing areas and markets. In addition, 35 batches of Bombyx Batryticatus from 2019 to 2022 were used to verify the silk gland after revision. Moreover, Beauveria Bassiana was inoculated in the silkworm of 4-5 instars, and standardized rearing was carried out until they die. The death rate and the quality of Bombyx Batryticatus were measured to determine the differences in Bombyx Batryticatus of different instars, and explore the rationality of the infection age of Bombyx Batryticatus in Chinese Pharmacopoeia(2020). The results revealed that in the 102 batches of Bombyx Batryticatus, the qualification rate of silk gland was low; the content of total ash far exceeded the standard; the content of beauvericin varied greatly. The qualification rate of the silk gland of the 35 batches of Bombyx Batryticatus was only 47.49%, which could be increased to 73.00% if the number of silk gland was 2 to 4. The death rate of Bombyx Batryticatus at different infection ages was quite different, with uneven quality. Generally, the yield of Bombyx Batryticatus inoculated on the first day of the fifth instar was high with good quality. Therefore, in combination with the quality and actual production of Bombyx Batryticatus, the following suggestions were proposed for revision of Bombyx Batryticatus in Chinese Pharmacopoeia(2025): The number of silk gland should be revised as 2-4 bright brown or bright black silk glands, after which, the quality of Bombyx Batryticatus could be guaranteed, and the "quality identification based on character" could also be reflected scientifically; the content determination index that the content of beauvericin shall not be less than 0.017% should be added to better control the quality of Bombyx Batryticatus; the infection age should be revised as the first day of the fifth instar to narrow the age span, which could better fit the actual production and ensure the quality of Bombyx Batryticatus.

Test of Breadfruit Leaf Extract Cream Preparation (Artocarpus Altilis) and Antioxidant Activity Test with DPPH Method

The skin, which accounts for approximately 15% of body weight, is the body's outermost organ and serves as a barrier between the body and the environment. Skin color varies, ranging from fair to dark, with different shades on various parts of the body. Protecting the skin from inflammation, cancer, and premature aging caused by free radicals is crucial, and skin care cosmetic preparations are essential for achieving this goal (Wahyuni, 2005). This research aimed to investigate the antioxidant activity of breadfruit leaf extract and assess its suitability for use in cream preparations. This experimental laboratory study evaluated the potential of breadfruit leaf extract cream as an antioxidant agent. The experimental method involves manipulating the research object and using controls to investigate the cause-and-effect relationship between treatments and their effects (Sugiyono, 2014). Phytochemical screening of breadfruit leaf simplisia powder showed the presence of flavonoids, alkaloids, saponins, tannins, triterpenoids/steroids and glycosides. The content water of the simplisia was 7.30%, while the water-soluble juice and ethanol-soluble juice contents were 26.70% and 15.14%, respectively. The total ash content was 9.99%, and the ash content was 5.06%. Breadfruit leaf essence exhibited strong antioxidant activity, with an IC50 score of 28.10 ± 0.15 compared to quercetin, which also demonstrated strong antioxidant activity with an IC50 score of 9.76 ± 0.07 μg/mL. Breadfruit leaf extract has potent antioxidant activity, and its cream preparations meet the necessary requirements

Physiochemical properties and sensory evaluation of mish "A traditional fermented dairy product" processed from different whey levels

The current study looked at the chemical composition and sensory evaluation of Mish manufactured by different whey levels during storage. Samples o Mish were manufactured (day one) from five different levels of whey (A, B, C, D, and E), transported to the laboratory in an ice box, and stored at 7o C for 14 days. Samples were analyzed for total solids, moisture, ash, crude protein, fat, pH, acidity, and sensory evaluation (texture, flavor, color, and taste) at 1, 7, and 14 days. Fat, protein, total solids, ash, acidity, and pH were all higher in A and E, except for moisture, which was higher in E and lower in A. Except for total solids, moisture, fat, protein, ash content, and pH declined to a minimum at day 14, whereas acidity increased to a maximum at day 14. Toward the end of storage, the fat content in E declined little while increasing in A. Protein content decreased in E towards the end and climbed in A. At the conclusion of storage, total solids and ash concentrations fell somewhat in all treatments, while acidity increased in all treatments. The sensory evaluation results showed that the first treatment (A) was improved on all treatments. At the same time, during the storage periods, the production on day one was a preference, then after seven days, then after 14 days

Investigation of cold plasma technique as an alternative to conventional alkalization of cocoa powders

In the production of cocoa, a crucial process called “Alkalization” or “Dutching” has been used to reduce its acidity, bitterness and astringency as well as modify its solubility and color. It is a time- and energy-consuming process. It was investigated whether it is possible to replace the conventional alkalization with the cold plasma (CP) technique. We discover that atmospheric pressure plasma jet (APPJ) CP treatment is capable of reducing the lightness values, improving the solubility, and decreasing the acidic perception of natural cocoa powders as well as protecting bioactive compounds (total phenolic and flavonoid content) of natural cocoa powders, consuming ∼65% less time than the traditional method and without the need for external expenditures such as chemicals, high pressure, or aeration. Moreover, CP treatment did not increase the total ash content and thus water-holding capacity of powders unlike the conventional alkalization, which caused a 40% and 42% increase, respectively. The SEM micrographs demonstrated that CP treatment caused etching on the surface and removed the layer of protein-polyphenol-cell wall complex. FTIR spectra showed the incorporation of hydrophilic functional groups on the surface after CP treatment. CP treatment effectively reduced the acidic fractions of cocoa powder, but caused to the oxidation of cocoa butter and the formation of decomposition products of oleic and linoleic acid. Finally, this is a pioneering study for replacing an alkalization process step that has been used since the 19th century and has no alternative, and the results seem to be very promising for further detailed studies and pilot- and industrial-scale trials.

Characterization of Indonesian Bamboo Charcoal for Enhanced Adsorption Capabilities

Bamboo charcoal from four types of Indonesian bamboo species had been successfully prepared and characterized. The yield was 19.67%; 30.86%; 33,16% and 27,34 respectively for Apus bamboo, Javanese bamboo, Ori bamboo and Yellow bamboo. The activation of bamboo charcoal was carried out chemically using KOH and H3PO4. Activated bamboo charcoal was characterized for the content of water, volatile substance, total ash, and carbon, as well as iodine absorption capacity based on the technical standard of activated carbon SNI 06-3730-1995. The activated bamboo charcoal was also characterized using Fourier Transform Infrared (FTIR) to determine the functional groups, SEM to determine morphology and nitrogen adsorption desorption to determine the surface area. The activation process was able to reduce water, ash, volatile substance content; thereby increasing carbon content which has the potential to be used for adsorption, and this is evidenced by the increase in the value of iodine absorption. From the FTIR data activated bamboo charcoal shows the presence of a C=O at 1500-1600 cm-1, O-H at 3400-3500 cm-1 and CO at 1300-1400 cm-1 which has the potential to contribute the active site for adsorptionprocess. Based on SEM data the morphology of activated bamboo charcoal was porous. Enhance quantity of pores would increase the surface area and the adsorption ability. From the results of the surface area data, it was found that the 4 types of activated bamboo charcoal produced a higher surface area, and activation using KOH was more effective than H3PO4in increasing the surface area of activated bamboo charcoal.

The Lipid Profile and Aorta Histopathology On Hyperlipidemic Rat by Saurauia vulcani Korth. Leaves Extract

Abstract. Dyslipidemia is a pathological condition characterized by increased levels of total cholesterol, triglycerides and LDL and decreased levels of HDL. Dyslipidemia causes cardiovascular disease risk factors by increasing cholesterol levels, increasing triglyceride levels, lowering HDL levels, and increasing LDL levels, as well as decreasing the proliferation of cardiac aortic cells in dyslipidemic rats. The pirdot plant (Saurauia vulcani Korth.) has long been known by the Simalungun, Toba and Karo communities to have the potential to treat various diseases caused by disruption of lipid processes in the body. Pirdot leaves contain bioactive compounds of flavonoids, tannins and saponins that have the potential to improve lipid profiles and prevent cardiovascular disease. This study aims to determine the activity of EEDP on the lipid profile of dyslipidemic rats. Pirdot leaf simplicia powder was extracted by maceration with 96% ethanol solvent and the extract was used on 30 dyslipidemic rats which were divided into 6 groups. Group 1 (Na-CMC), group 2 (Atorvastatin), group 3, 4, 5, 6 EEDP doses of 50, 100, 200, 400 mg/kg BW were administered orally for 21 days. At the end of the treatment, the levels of total cholesterol (TC) and aortic cell proliferation were measured. The results showed that Saurauia vulcani Korth had water content (6.23%), water soluble extract (10.50%), simplicia content soluble in ethanol (14.77%), total ash content (7.05%) and acid insoluble ash content (0.48%). From the antidyslipidemic study it was shown that EEDP 400 mg/kg BW improved blood lipand to increase aortic cell proliferation dyslipidemic rats was 69.84±0.27. Based on the explanation above, it is concluded that EEDP has an antidyslipidemic effect.

A study on the use of sorrel seed flour (Hibiscus sabdariffa) for improving functionality of wheat flour bread

Bread presents one of the easiest opportunities as a food vehicle for delivery of nutritional and health-promoting benefits to large segments of the world population. However, its low nutritional status due to lack of balance of essential amino acids and inadequate macro- and micronutrients has necessitated recent interest in the development of high-protein hybrid breads (HPHB). Sorrel seed, an underutilized, neglected protein-rich seed holds promising nutritional and antioxidant potentials as source of good quality protein, dietary fibre and bioactive compounds. Furthermore, germination of plant seeds increases the bioavailability of these nutritional and bioactive compounds. Hence, this study has investigated the influence of germination time on nutritional, and functional properties of sorrel seed flour. Further, the amino acid profile, dietary fibre and rheological functionality of wheat-germinated defatted sorrel seed bread were assessed. The sorrel seed was germinated for 24–48 h and defatted. Thereafter, the germinated defatted sorrel seed flours were used to partially replace wheat flour using a linear replacement (w/w) of 95-80% wheat (W) and 5–20% germinated defatted sorrel seed (GS) flours to obtain W95:GS5; W90:GS10, W85:GS15 and W80:GS20. These composite flours and 100% wheat flour (control) were used to produce breads using standard recipe and methods. Results showed significant increase (P < 0.05) in crude protein, dietary fibre and mineral contents after 24 and 48 h germination of sorrel seed. While 24 h germination significantly (P < 0.05) increased WAC from 93.75% to 103.13%, further germination (48 h) caused a reduction of 26.67% (from 93.75 to 68.75%). In vitro protein digestibility of wheat flour decreased significantly (P < 0.05) as supplementation of germinated defatted sorrel seed flour increased. Supplementation of wheat flour with germinated defatted sorrel seed flour in bread production resulted in 51.84–121.42% significant (p < 0.05) increase in the protein content of wheat bread. Similarly, total essential amino acids, dietary fibre, mineral, and ash contents followed the same increasing trend. The in-vivo biological value which ranged from 82.10 to 89.40% was significantly higher (p < 0.05) than 58.30% obtained for the control (100% wheat bread) Thus, inclusion of germinated defatted sorrel seed flour in bread production may serve as a low-cost nutritional supplement for enhancing the nutritional profile and functional benefits of wheat bread.

Effects of Roasting Conditions on the Proximate Composition and Functional Properties of Common Bean (Phaseolus vulgaris) Flours

Roasting of dry beans presents the possibility of a value-added product with improved nutritional quality and potential use in different food systems. The effect of roasting on the proximate composition and functional properties of dry beans (Phaseolus vulgaris L.) was determined. Beans were roasted at 140, 170, and 200 °C for 5, 10, and 15 minutes. The moisture, carbohydrate, protein, dietary fibre, total ash and fat contents of the flours ranged from 4.58 to 6.72%, 56.21 to 60.51%, 23.09 to 26.74%, 4.12 to 7.01%, 3.94 to 4.58% and 1.28 to 2.10%, respectively. An increase in roasting temperature and time significantly reduced moisture and carbohydrate contents, but increased fat, fibre and ash contents. Foaming capacity, foam stability, water absorption index, water solubility index and water absorption capacity varied from 6.16 to 45.14%, 2.10 to 30.68%, 4.20 to 5.12 g/g, 10.74 to 17.15 g/g and 1.77 to 2.2 g/g, respectively. Increasing roasting temperature and time impacted functional properties of flours. Pasting properties of bean flour pastes were significantly reduced. Flour from roasted beans (FRBs) can serve as a functional ingredient and nutrient enhancer in the food industry. In order to increase shelf life and nutrient density of bean flours, the beans should be roasted at 200 °C.

PENGARUH PREPARASI DAN TINGKAT SUBSTITUSI UWI UNGU (Dioscorea alata L.) TERHADAP SIFAT FISIK, KIMIA DAN TINGKAT KESUKAAN BOBA PATI SAGU (Metroxylon sagu)

The potential of purple yam (Dioscorea alata L.) as a source of natural antioxidants has not been optimally utilized by the community. So there is a need for innovation in the utilization of purple yam through food diversification. Sago starch has amylose and amylopectin content similar to tapioca. So that in this study we wanted to develop boba with the basic ingredients of sago starch and the addition of purple yam. This study aims to produce boba that has antioxidant activity and is liked by panelists from variations in purple yam preparation and the use of sago starch on physical, chemical properties and preference level. This study used two preparation methods, namely steaming and boiling with variations in the concentration of sago and purple yam puree 48g:12g, 42g:18g and 36g:24g. Bubble pearl was tested for color, moisture content, antioxidant activity, anthocyanin content, liking test and selected samples were tested for total phenol content and ash content. The experimental design used was a complete randomized design with 2 factorials and the data were statistically tested using Univariate Analysis of Variance and ANOVA, if there was a significant difference, followed by DMRT test with α=0,05. The results showed that the preparation method and concentration of sago starch and purple yam puree had a significant effect on the increase in antioxidant activity and anthocyanin content. The selected boba that was favored by panelists was boba with steaming treatment with a concentration of sago starch and purple yam puree of 34g:24g with a moisture content of 67,12% bb, antioxidant activity of 59,54% RSA, anthocyanin content of 8,45 mg/g bk, total phenols of 30,46 mg GAE/g bk, and ash content of 0,02% bk.  Keywords : purple yam puree, antioxidant, bobaÂ

Standardization of Semanggi (Marsilea crenata C. Presl.) Leaves from Benowo District, Surabaya for Standardized Herbal Raw Material

Semanggi (Marsilea crenata C. Presl.) is a unique plant that grows in East Java, Indonesia. Its leaves are widely used as ingredients for traditional food. Semanggi leaves contain phytoestrogen compounds that can be used for their antineuroinflammatory, antiosteoporosis, and antioxidant properties. This effect is believed to be caused by kaempferol as an active marker. This study aims to determine the specific and non-specific parameters of semanggi leaves from Benowo District of Surabaya. The standardization results for specific parameters revealed the macroscopic characteristics of the leaves in radius ± 2 cm, pale green to yellowish-green color, smooth surface, obdeltoid shape, and four leaves. The microscopic features are stomata on the epidermis, crystal sand calcium oxalate, bone leaves with vascular bundle, and no space between the epidermis. The organoleptic characteristics are yellowish-green color, tasteless, astringent smell. The physicochemical of water-soluble content result was 7.4566 ± 0.1173% and soluble ethanol was 7.7466 ± 0.4083%. The phytochemical positive test results for the identification of alkaloids, flavonoids, and terpenoids. Based on UHPLC-HRMS analysis, semanggi leaves contain 0,41% kaempferol with a retention time of 6.88 ± 0.2 minute. The results for non-specific parameters indicated that the content of total ash, acid-insoluble ash, moisture, and drying shrinkage content was 0.8136 ± 0.0171%; 7.9700 ± 0.1044%; 6.2547 ± 0.2864%; and 9.0936 ± 0.1305% respectively. The results indicate that the semanggi leaves sample have been assessed and found to meet the established standards.

Components of physicochemical properties and chemical composition of mus-cle tissue of young pigs of different growth intensities, the level of their pheno-typic consolidation, and correlation

The work presents the results of the study of some biochemical indicators of blood serum, physicochemical properties, and chemical composition of muscle tissue of young pigs of the large white breed and the calculation of correlations between the main quantitative characteristics. The work was carried out in the agricultural formations of the Dnipropetrovsk region, the research center for biosafety and environmental control of agricultural resources of the Dnipro State Agrarian and Economic University, LLC “Globynskyi Myasokbinat” of the Poltava region, the zootechnical analysis laboratory of the Institute of Pig Breeding and Agro-industrial Production of the National Academy of Sciences and the animal husbandry laboratory of the state institution “Institute of Grain Crops of NAAS”. Studies of the fattening and meat qualities of young pigs of the large white breed show that the animals of the controlled population belong to the elite class by the age of reaching a live weight of 100 kg. This indicator in the animals of the experimental group ranges from 167 to 188 days. It was established that the number of samples of the longest back muscle of high quality according to the indicator “moisture retention capacity” is 12.0 %, “fat content” – 16.0%, “tenderness” – 12% and “color intensity” – 16%. A high level of phenotypic consolidation was established in the animals of the II experimental group (the age of reaching a live weight of 100 kg is 177–188 days) according to the content of total moisture (K1 = +0.458, K2 = +0.456), air-dry matter (K1 = +0.492, K2 = +0.500), ash (K1 = +0.527, K2 = +0.534), fat (K1 = +0.559, K2 = +0.518) and calcium (K1 = +0.385, K2 = +0.415). Reliable correlations were established between the following pairs of traits: moisture-holding capacity × protein content (r = -0.484, tr = 2.65), age at which live weight reached 100 kg × calcium (Ca) content (r = -0.392, tr = 2,15), age of reaching a live weight of 100 kg × moisture retention capacity (r = +0.447, tr = 2.40), age of reaching a live weight of 100 kg × loss during heat treatment (r = -0.390, tr = 2.14). This indicates the effectiveness of using the indicator “age of reaching 100 kg live weight, days” for early prediction of calcium (Ca), moisture retention capacity, and loss of muscle tissue during heat treatment in young pigs of the large white breed.

Formulation and quality assessment of acidheatcoagulated cheese

The formulation and standardization of acid-heat coagulated cheese was conducted to develop innovative and cost effective cheese product. The preliminary trails of acid-heat coagulated cheese were conducted to standardize optimum levels of salt, butter and sodium citrate solution. The sensory evaluation by a panel of trained and semi-trained members was conducted, and the C2: 1 Percent Salt Concentration, C6: 1.5 Per cent Butter Concentration and C9:1 Per cent Sodium Citrate Solution Concentration for mulations were selected for development of acid-heat coagulated cheese.The proximate analysis data of developed acid-heat coagulated cheese revealed that the moisture and total ash content were 45.9 and 2.5 percentage, respectively. The carbohydrates, proteins and fat and energy content values were reported as 11.6,15,25 percentage, respectively. The energy content was calculated to be 331.6 kcal. The developed cheese was packed in aluminium foil and stored at ambient (room temperature), refrigeration temperature (4°C) and deep freezer (-18°C). The storage studies of selected samples were conducted at 7 days interval to evaluates poilage of the acid-heat coagulated cheese. Thus, based on the results, it could be concluded that the acid-heat coagulated cheese developed is a type of unripened soft cheese and has agood nutritional composition to it.

Process development for paneer preparation from sheep milk of Hassan breed

Sheep milk has high nutritional value and high concentrations of proteins, fats, minerals, and vitamins as compared to the milk of other domestic species. The high levels of protein, fat and calcium make it an excellent matrix for cheese production (Park et al., 2007). In order to explore the possibilities of preparation of value added product from the local sheep breeds (Hassan breed, Karnataka), a study been taken place to prepare the paneer using curd and citric acid as coagulants. Nutritional composition of Paneer samples prepared from sheep milk of Hassan breed is presented in Table 1. The average yield, moisture, Fat, Protein, Lactose, Acidity and total Ash contents of paneer prepared from sheep milk of Hassan breed using curd as coagulant are 91, 53.90, 23.28, 15.6, 2.67, 0.22 and 2.85, respectively. The average yield, moisture, Fat, Protein, Lactose, Acidity and total Ash contents of paneer prepared from sheep milk of Hassan breed using citric acid as coagulant are 70, 52.12, 23.06, 15.12, 2.53, 0.28 and 2.91, respectively.

Growth, Yield and Biochemical Qualities of Spinach (Spinacia oleracea) being Influenced by the Foliar Application of Chitosan

The study was carried out to evaluate the effects of various doses of foliar application of chitosan on spinach growth, yield, and quality characteristics (including chlorophyll-a, chlorophyll-b, total chlorophyll, carotenoids, total ash, and main nutrient contents). The Randomized Completely Block Design (RCBD) was used to set up the field experiment, with six treatment combinations [T0 = Control (no chitosan application), T1 = 100 ppm chitosan solution, T2 = 150 ppm chitosan solution, T3 = 200 ppm chitosan solution, T4 = 250 ppm chitosan solution, and T5 = 300 ppm chitosan solution] and three replications. The results revealed that applying chitosan at different doses significantly affected growth (viz., plant height, the number of leaves per plant) and yield of spinach. Moreover, due to the application of chitosan at various doses, there were notable differences observed in chlorophyll, total phenol, and ash contents of spinach. The spinach sample contained an average of 13.61–15.82 mg per g of chlorophyll–a, 9.16–10.18 mg per g of chlorophyll–b, and 22.77–25.85 mg per g of total chlorophyll. On the contrary, the effect of foliar application of chitosan at different doses showed a statistically significant difference in the P, K, Zn, and Fe contents of spinach. The highest amounts of chlorophyll-a, total ash, P, and K in spinach were obtained from treatment T3. However, the results showed that most of the biochemical properties of spinach were reduced by the higher doses (treatments T4 and T5) of foliar application of chitosan. Finally, according to the study's findings, foliar application of chitosan at the rate of 200 ppm significantly affects the growth, yield, pigments, total ash, P, and K contents of spinach.

An evaluation of the qualitative superiority of the Mongolian medicinal herb hurdan-tsagaan (Platycodi Radix) from five different geographic origins based on anti-inflammatory effects.

The contents and types of the active compounds in medicinal herbs depend greatly on their extraction methods, sources of origin and the modes of cultivation. Platycodon grandiflorus (Jacq.) A.DC. is an ethnic medicinal herb widely cultivated in China, and its dried root, Platycodi Radix (PR), is an important ingredient in herbal formulae for attenuating lung issues in Mongolian medical practice. However, research evaluating the superiority of PR based on harvesting regions is relatively limited. This study aimed to evaluate the qualitative superiority of PR from different regions based on anti-inflammatory effect. A total of three commercial PR samples were obtained from Anguo, Bozhou and Shangluo, and two wild samples were obtained from Chifeng and Hinggan. PR extract (PRE) was prepared by water distillation, and platycodin D content in the extract was examined by HPLC-UVD. An optimal dose of PRE was administered to BALB/c mice with S. pneumoniae pneumonia, and IL-10 and TNF-α levels in lung tissue were examined by ELISA. HepG2 cells were treated with PRE, and an analysis of differentially expressed gene and functional enrichment was performed using an HTS2 assay. The contents of moisture, total ash, crude extract and platycodin D in the raw roots met the quality control requirements outlined in the Chinese Pharmacopoeia (2020 edition). The platycodin D content in the aqueous extract of the roots in descending order was 24.16% in PRE_Shangluo, 22.91% in PRE_Hinggan, 21.41% in PRE_Bozhou, 17.8% in PRE_Chifeng and 15.92% in PRE_Anguo. Furthermore, administration of PREs at an optimal dose of 2.0g/kg resulted in some anti-inflammatory effect in mice with Streptococcus pneumoniae pneumonia, among which PRE_Shangluo administration exhibited a more obvious anti-inflammatory impact as shown by a significant decrease in the plasma white cell count (p<0.05) and IL-10 level elevation and TNF-α reduction in lung tissue (p<0.05) after treatment. In HepG2 cells treated with 100μg/ml of each PRE, PRE_Hinggan and PRE_Shangluo resulted in significant differential expression of genes such as nuclear factor kappa B subunit 1 (NFKB1) and significant enrichment of pathways involved in the immune system, such as PI3K-Akt, MAPK and NF-kappa B signaling pathways. In this study, based on the anti-inflammatory effect, the quality of PR of Shangluo origin was superior to that of PR from the other four regions.

Dynamic biometric data, total soluble solids, ash content, firmness, and color characteristics of two peach varieties

Dynamic biometric data, total soluble solids, ash content, firmness, and color characteristics of two peach varieties

Antioxidant activity and physicochemical composition of coffee pulp obtained from three coffee varieties in Aceh, Indonesia

This study aims to analyze the antioxidant activity and physicochemical composition of coffee pulp from the three coffee varieties in Aceh Province. This research is exploratory. The pulp of arabica, robusta, and liberica coffee was sun-dried to produce cascara. The properties of cascara including antioxidants, total soluble solids, total titratable acidity, pH, moisture content, ash content, fat content, protein content, crude fiber, and total phenol were evaluated. The results showed that the pulp of arabica, robusta, and liberica coffee could reduce free radicals using the DPPH method with a very strong intensity, where the IC50 produced was ranged 33.95 to 44.94 ppm (very strong category ≤ 50 ppm). The results of the physicochemical analysis included for total soluble solids (TSS) at 0.83 − 16.00°Brix; total titratable acidity 0.001− 0.160%; pH 4.68 − 5.59; moisture content 67.61−79.49%; ash content 1.39 − 3.74%; fat content 0.3 − 1.01%; protein content 4.08 − 7.88%; crude fiber content 13.79 − 38.51% and total phenol 21.99 − 80.00 mg GAE/100g sample. These results can be the basis for diversifying the utilization of coffee pulp waste into useful products such as functional drinks like cascara and kombucha.

Effect of microwave pre-treatment on protein extraction from de-oiled cottonseed meal and its functional and antioxidant properties

Malnutrition and environmental sustainability are two major global concerns today for health and wellbeing of society as well as for economic development and prosperity of country. Cottonseed protein offers to be a promising candidate and sustainable source of protein but presence of deleterious polyphenolic compound gossypol impedes its application for food purpose. Effect of microwave radiations on toxic compound and properties of protein (concentrate and isolate) i.e. physicochemical, functional and anti-nutritional properties is investigated in present study. Cottonseed meal (CSM) used for protein extraction in present study contains 4.13% total gossypol and 0.81% free gossypol. Microwave pretreatment of meal prior to extraction process has shown substantial reduction of 50.17% in values of total gossypol. Further, both the untreated cottonseed meal and microwave pretreated meal (MW-CSM) were proceeded for protein extraction. Alkali-salt assisted extraction of protein from both the meals have resulted in reduction of free gossypol and total gossypol below permissible limits i.e., 0.45% and 1.20%, respectively. Optimized freeze-dried microwaved pretreated protein isolate contains 7.07% moisture, 92.79% crude protein, 0.05% free gossypol, 1.14% total gossypol and ash content of 1.47%. According to research, microwave treated cottonseed protein isolate (MW-CSPI) has shown notable modifications in its functional and anti-nutritional properties of protein.