Comparative Analysis of the Physico-chemical and Antioxidant Properties of Honey Available in Tangail, Bangladesh

The study presents 175 artefacts from the settlement center in Gniezno – beads and rings. The materials come from settlement levels from around the mid-10th to the 13th centuries. The latest chronological findings based on 14C dating have made it possible to refine the dating, especially of the early settlement levels of the stronghold, where the vast majority of glass artefacts come from. Threeba sic groups of beads have been distinguished based on the technique of their production – beads made of a drawing a tube, the technique of winding a glass strip, as well as casting and sintering. The results of 7 physico-chemical analyzes of the glass composition (performed with the X-Ray Fluorescence, XRF method) are presented. Physicochemical analyzes of the chemical composition of the tested beads made it possible to determine the technological group and the type of glass. An attempt was made to explain the origin of the starting material (glass) for jewelery. A comparative analysis made it possible to indicate in a general manner possible manufacturers and to outline the likely directions of the influx of these glass ornaments to Gniezno.

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Comparative analysis of physico-chemical and gas sensing characteristics of two different forms of SnO2 films

Applied Surface Science ◽

10.1016/j.apsusc.2016.12.205 ◽

2017 ◽

Vol 401 ◽

pp. 256-261 ◽

Cited By ~ 1

Author(s):

M. Kwoka ◽

L. Ottaviano ◽

J. Szuber

Keyword(s):

Comparative Analysis ◽

Gas Sensing ◽

Physico Chemical ◽

Sensing Characteristics

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Assessment of chemical, physico-chemical, techno-functional and antioxidant properties of fig (Ficus carica L.) powder co-products

Industrial Crops and Products ◽

10.1016/j.indcrop.2015.03.005 ◽

2015 ◽

Vol 69 ◽

pp. 472-479 ◽

Cited By ~ 21

Author(s):

Manuel Viuda-Martos ◽

X. Barber ◽

José A. Pérez-Álvarez ◽

Juana Fernández-López

Keyword(s):

Antioxidant Properties ◽

Ficus Carica ◽

Physico Chemical

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Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract

Foods ◽

10.3390/foods8040138 ◽

2019 ◽

Vol 8 (4) ◽

pp. 138 ◽

Cited By ~ 6

Author(s):

Graziana Difonzo ◽

Giacomo Squeo ◽

Maria Calasso ◽

Antonella Pasqualone ◽

Francesco Caponio

Keyword(s):

Shelf Life ◽

Leaf Extract ◽

Antioxidant Properties ◽

Butylated Hydroxytoluene ◽

Life Extension ◽

Olive Leaf ◽

Olive Leaf Extract ◽

Shelf Life Extension ◽

Physico Chemical ◽

Microbial Groups

The shelf-life extension implicates the reduction of food waste. Plant polyphenols can have a crucial role in the shelf-life extension of foods. Olive leaf extract (OLE) is rich in phenolic compounds such as oleuropein, which is well-known for its antioxidant properties. Physico-chemical, microbiological and sensory aspects of non-thermally stabilized olive-based pâté fortified with OLE at concentrations of 0.5 (EX0.5) and 1 mg kg−1 (EX1) were investigated. These samples were compared with olive-based pâté fortified with the synthetic antioxidant BHT (butylated hydroxytoluene) and with a control sample (CTR) without antioxidants. No sensory defects were perceived in all samples, even if a more intense typical olive flavour was perceived in samples containing OLE compared to those containing BHT and CTR. This result was confirmed by significantly higher levels of 2-methylbutanal and 3-methylbutanal in samples containing OLE compared to CTR and BHT. Moreover, the main microbial groups registered a significant loss of 0.5–1 logarithmic cycles in samples containing OLE, especially in EX1. The results of the present study indicate the potentiality of using OLE as natural preservatives in non-thermally stabilized olive-based pâté, since some spoilage-related microbial groups were negatively affected by the addition of OLE at the highest concentration.

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Comparative Analysis of Phenolic Compounds in Seven Hypericum Species and Their Antioxidant Properties

Natural Product Communications ◽

10.1177/1934578x1701201140 ◽

2017 ◽

Vol 12 (11) ◽

pp. 1934578X1701201 ◽

Cited By ~ 1

Author(s):

Gordana Zdunic ◽

Dejan Godjevac ◽

Katarina Savikin ◽

Silvana Petrovic

Keyword(s):

Comparative Analysis ◽

Phenolic Compounds ◽

High Performance ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Uv Spectra ◽

Biologically Active ◽

Frap Assay ◽

Antioxidant Power ◽

Hypericum Species

A comparative analysis of the phenolic compounds in the 70% EtOH extracts of Hypericum acutum, H. androsaemum, H. barbatum, H. hirsutum, H. maculatum, and H. richeri has been carried out using high-performance liquid chromatography coupled with photodiode array UV detection and high resolution TOF mass spectrometry. Quercetin, astilbin, I3, II8-biapigenin, orientin, 2”- O-acetylorientin, three phenolcarboxylic acids, and eight flavonols 3- O-glycosides were identified in the extracts on the basis of their on-line UV spectra, accurate mass spectral data, and in comparison of retention times with those from the standards. Fingerprint analysis of the extracts revealed significant differences in the qualitative and quantitative chemical composition of the studied species. Antioxidant assays with various reaction mechanisms were used including ferric reducing antioxidant power (FRAP) assay, DPPH, ABTS, superoxide anion radical scavenging capacity and inhibition of liposome peroxidation induced by Fe2+. The most potent were extracts of H. acutum and H. maculatum indicating this Hypericum species interesting for further research aimed as a potentially new source of biologically active compounds.

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Influence of Nano Titanium Dioxide and Clove Oil on Chitosan–Starch Film Characteristics

Polymers ◽

10.3390/polym11091418 ◽

2019 ◽

Vol 11 (9) ◽

pp. 1418 ◽

Cited By ~ 7

Author(s):

Wei Li ◽

Kewang Zheng ◽

Hujian Chen ◽

Shirong Feng ◽

Wei Wang ◽

...

Keyword(s):

Titanium Dioxide ◽

Water Vapour ◽

Food Packaging ◽

Antioxidant Properties ◽

Clove Oil ◽

Vapour Permeability ◽

Physico Chemical ◽

New Formulation ◽

Nano Titanium Dioxide ◽

Film Characteristics

The combined effects of nano titanium dioxide (TiO2-N) and clove oil (CO) on the physico-chemical, biological and structural properties of chitosan (CH)/starch (ST) films were investigated by using a solvent casting method. Results indicated that the incorporation of TiO2-N could improve the compactness of the film, increase the tensile strength (TS) and antioxidant activity, and decrease the water vapour permeability (WVP). As may be expected, the incorporation of CO into the film matrix decreased TS but increased the hydrophobicity as well as water vapour barrier antimicrobial and antioxidant properties. Fourier-transform infrared spectroscopy (FTIR) data supported intermolecular interactions between TiO2-N, CO and the film matrix. Use of a scanning electron microscope (SEM) showed that TiO2-N and CO were well dispersed and emulsified in the film network. Thermogravimetric (TG) and derivative thermogravimetric (DTG) curves demonstrated that TiO2-N and CO were well embedded in the film matrix, hence this blend film system could provide new formulation options for food packaging materials in the future.

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