ANTIULCER ACTIVITY OF ETHANOLIC EXTRACT OF BAUHINIA TOMENTOSA LINN. LEAVES

The leaves of Bauhinia tomentosa Linn are used traditionally in the treatment of gastric ulcer. The present study was carried out to determine the effect of ethanolic extract of Bauhinia tomentosa Linn. Leaves for antiulcer effect in pylorus ligated rats. The extract showed antiulcer activity by pyloric ligated model in albino rats. The results revealed significant reduction is total acidity and the ulceration.

Bacterial viability, antioxidant stability, antimutagenicity and sensory properties of onion types fermentation by using probiotic starter during storage

Purpose The purpose of this study was to assess the bacterial viability, antioxidative activity, antimutagenicity and sensory evaluation of fermented onion types by using probiotic starters after fermentation at 37 °C for 24 hours and storage in the refrigerator for 28 days. Design/methodology/approach For onion fermentation, Lactobacillus acidophilus (LA-5), Bifidobacterium bifidum (BB-12), and Streptococcus thermophilus (ST) were utilised. This research was conducted on three types of onion: white onion, red onion and scallion. With a 5% brine solution, the onions were sliced into 3-5 cm long and 1-2 cm wide slices. The process of fermentation was achieved by adding 2% (108 CFU/ gm) of fresh probiotic starter and incubating it for 24 hours at 37 °C. The fermented onion samples were kept in the refrigerator for 28 days. After fermentation and storage, the pH and total acidity were estimated, the vitality of probiotic bacteria was evaluated in samples of the onion species. The Gas chromatography-mass spectrometry (GC-MS) technique was used to identify the bioactive components in fermented onion types. The antioxidant activity of fermented onions was measured using the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging activity assay and the hydroxyl radical scavenging activity test. The Ames test was used to detect the antimutagenicity of fermented onion samples. Findings After fermentation, the fermented scallion (p = 0.036) has the highest vitality of all the starter bacteria species. The fermentation of onion types produced a pH of between 4.1–4.7 and 0.19–0.23% total acidity, which is in the range of reduced 3.1–3.5 pH values and 0.42–0.63% total acidity after 28 days. The viability of Lactobacillus acidophilus and Bifidobacterium bifidum in fermented scallions was Log. 7.79 and 7.57 CFU/gm. The GC-MS technique found 14 bioactive compounds in fermented white onions and 13 compounds in fermented white onions, with 15 compounds in scallion fermentation. The majority of these bioactive compounds are strong antioxidants. The antioxidant properties of fermented scallion significantly increased after 28 days of storage time, showing an inhibitory effect on the DPPH assay (p = 0.02) and the scavenging activity of the hydroxyl radical assay (p = 0.01). Sensory evaluation tests revealed that the fermented scallion was a suitable product in terms of appearance, aroma and overall acceptability. Originality/value Commercially accessible probiotic foods account for a sizable portion of the consumer market. Furthermore, as consumer interest in healthy eating grows, so does demand for plant-based goods. All onion types fermented with probiotic bacteria have many chemical compounds that have both antioxidant and carcinogenic activity. The fermented scallion onion sample was significantly superior to the rest of the other types of onions.

THE INFLUENCE OF BLANCHING PROCESS ON DEHYDRATED PLUM FRUIT QUALITY

Dehydrated plums are distinguished by a pleasant taste, but at the same time they are also distinguished by a special nutritional value, which brings many benefits to human health. After apples, plums are the most cultivated fruits in Romania. Quality as a notion is a general and specific characteristic being represented by certain features that condition both the marketing and the use of the finished product. The physical condition of dehydrated plums is determined by the anatomical structure, structural firmness, water content and appearance. The composition of the soluble dry matter is influenced by the variety, the degree of maturation, at which the raw material has been processed and by the qualitative changes undergone by each component, during dehydration. In this paper, we followed the influence of blanching treatment on 4 varieties of plums, dehydrated in a stream of warm air, at a temperature of 70 °C. The fruits taken into analysis were characterized by a water content of 75-84%, soluble dry matter 9-24%, total sugar 7-13%, acidity 0.45-0.98% and 2-17 mg ascorbic acid. After dehydration, the analyzed parameters were as follows: 16-24% water, total sugar 31-51%, total acidity 1.1-2.3%.

Physicochemical Properties And Sensory Evaluation Of Fermented Mustard With Difference Ratio Of Rice Water And Tal Palm Sap

Tal palm plant is widely known and spread in Indonesia. However, the application of tal palm plant especially sap as another product is limited. Tal plant sap used in mustard fermentation as carbon source with rice water. The aim of this study is to find suitable ratio of rice water and tal palm sap for the best physicochemical properties and sensory characteristic of fermented mustard. This experiment was using completely randomized design with one factor and 5 treatment groups. The evaluation of physichochemical performed to measure total acidity, polyphenol, and flavonoid. The sensory evaluation was using hedonic test with untrained panelists and determine score for parameters such as color, aroma, texture, and taste. The results showed that the highest total acidity was 1,06% which found in sample with ratio of rice water and tal palm sap (0:1). However the highest total polyphenol was 15,87 (mg GAE/g) and total flavonoid was 4,52 (mg QE/g) found when the ratio of rice water and tal palm sap similar (1:1). Based on the sensory evaluation, sample with ratio of rice water and tal palm sap (3:1) has the highest score on color was 3,17 ; aroma was 3,00; and taste was 3,00. Accordingly, this study provide data to enhance economical value and product development for tal palm sap.

Agrobiological assessment of adaptive plum varieties in the conditions of the Orenburg Urals

The article presents data of agrobiological evaluation (2018-2021) of plum collection samples of Orenburg branch of Federal Horticultural Research Center for Breeding, Agrotechnology and Nursery. The research was aimed at identifying varieties and forms with the best characteristics of winter hardiness, drought resistance, productivity. In the Orenburg Urals, breeding development measures aimed at increasing the adaptability and productivity of plum plantations are appropriate. According to the results of a comprehensive assessment of productivity and adaptability, promising plum varieties have been identified. The best adaptability to adverse weather and climatic conditions of the winter period was characteristic of plum varieties Kuyashskaya and Vega. According to the weight of the fruit, Antonina and Kuyashskaya varieties (24,26 g and 23,19 g) stood out as promising plum varieties. The highest productivity index was found in the plum varieties Svetlana (12,46 kg) and Nadezhda (11,48 kg), the yield of these varieties was 5 and 5,4 t/ha, respectively. The Khabarovsk early and Svetlana varieties were characterized by the greatest accumulation of dry soluble substances –17,93 and 16,72 %. The highest total acidity (1,78 %) and the ascorbic acid content (9,46 mg%) were marked in the Svetlana variety. Characteristics of the water regime were the best in forms 12-7, 11-10 and varieties Antonina, Kuyashskaya. The identified adaptive plum varieties can be recommended for the expansion of the zoned assortment on the territory of the Orenburg Urals.

Robotic Heat Treatments for Mango and Prickly Pear Increase Shelf Life and Reduce Pathogen Infection

Mexico is the main exporter of mango fruits and prickly pears, so new postharvest techniques to increase shelf life are studied. Thermal treatments on both fruits can affect their cuticle so it was reviewed. When mango latex remains within the fruits, it avoids sap burn and decreases anthracnose and stem end rot infestation, so two systems were developed to minimize latex de-sapping. A gripper cuts stems 0.5 cm long and cauterizes them with a hot knife implement. A heating gun applied paraffin wax to mangoes without the stem end and protected them better against anthracnose lesions. Physicochemical analysis of several mango varieties was carried out after harvesting, at market place and after pedicel cutting and cauterizing. Keitt mangoes showed the lower quantity of total soluble solids (TSSs) and total acidity (TA). When the pedicel was cauterized, TSS dropped. Two grippers were developed to cryo-cauterize prickly pears as this system is more energy-efficient than hot cauterization. A six-finger gripper moved over a pneumatic actuator toward a dry ice chamber to optimize pear cryo-cauterization. Gripper’s strong grasping damaged the fruits due to excessive compression. TSS and TA of cryo-cauterized fruit remained constant during the three months of fruit storage.

Synthesis, Characterizations and Catalysis of Sulfated Silica and Nickel Modified Silica Catalysts for Diethyl Ether (DEE) Production from Ethanol towards Renewable Energy Applications

Sulfated silica (SO4/SiO2) and nickel impregnated sulfated silica (Ni-SO4/SiO2) catalysts have been successfully carried out for the conversion of ethanol into diethyl ether (DEE) as a biofuel. The aims of this research were to study the effects of acidity on the SO4/SiO2 and Ni-SO4/SiO2 catalysts in the conversion of ethanol into diethyl ether. This study focuses on the increases in activity and selectivity of SiO2 with the impregnation of sulfate and Ni metal, which had good activity and acidity and were less expensive. The SO4/SiO2 catalysts were prepared using TEOS (Tetraethyl Orthosilicate) as a precursor and sulfuric acid with various concentrations (1, 2, 3, 4 M). The results showed that SO4/SiO2 acid catalyst treated with 2 M H2SO4 and calcined at 400 °C (SS-2-400) was the catalyst with highest total acidity (2.87 g/mmol), while the impregnation of Ni metal showed the highest acidity value at 3%/Ni-SS-2 catalyst (4.89 g/mmol). The SS-2-400 and 3%/Ni-SS-2 catalysts were selected and applied in the ethanol dehydration process into diethyl ether at temperatures 175, 200, and 225 °C. The activity and selectivity of SS-2-400 and 3%/Ni-SS-2 catalysts shown the conversion of ethanol reached up to 9.54% with good selectivity towards diethyl ether liquid product formation.

Assessment of physicochemical, microbiological, mineral and heavy metal parameters of honey

The qualities of the honey were evaluated using the following attributes Physico-chemical, Microbiological, minerals and metallic contaminants respectively. The Physico-chemical analysis revealed a moisture content of 17.45%, Ash 0.64%, Total solid 81.25%, Fat 0.64%, Protein 0.25%, Fibre 0.03%, Total carbohydrate81.22%, Energy value of 329.5 Kcal, [email protected], Sucrose content 5.48%, Nitrogen content 0.004%, Total acidity 3.45%, Reducing sugar 61.82%, insoluble water content 0.06%, Refractive index of 1.477, and Specific gravity of 1.234 respectively. The microbiological analysis showed a total bacterial count TBC of 7x102 cfu/g, Yeast count 2x101cfu/g and Mould count 2x101cfu/g, which was within the national standards range by SON as 1x102 cfu/g, 5x101 cfu/g, and 5x101 cfu/g respectively while the Coliform count, Escherichia count, Salmonella count, Staphylococus count and Clostridium count were not detected this research. Generally, honey may contain organisms from bees, soil, air and dust that may be introduced during post-harvest handling. This is evidence that honey is well preserved against bacteria so that these organisms would not survive unfavourable conditions. The mineral analysis showed the presences of potassium{K), Calcium (Ca), Sodium (Na), Magnesium (Mg), Zink (Zn), Iron (Fe) Arsenic (As) respectively with values of 70.5, 21.0, 95.0,12.0, 1.3, 1.0, and 1.0 (Mg/100g) while Cupper and Lead were not detected.