Identification of Free Radical in Main Stream Cigarette Smoke in Cigarette with Clove mix (Kretek) and Cigarette without Clove mix (White)

Cigarette smoke is a source of free radicals. Cigarette smoke is a component of Aerosols and free gases that contain large amounts of chemical compounds. Cigarette smoke can be divided into two: main smoke and side smoke. The main smoke of cigarettes inhaled by smokers is known to cause a buildup of harmful substances and causes of oxidative stress so that research is carried out using ESR Leybold Heraeus. The sample used is a smoke sample from two types of cigarettes that are popular in Indonesia. The measurement is done by pulling smoke directly into the measurement tube. Then the resonance pattern is observed and the external magnetic field is calculated and the value of the lande factor is based on frequency and current data. Measurements result showed resonance in both types of cigarettes, at a frequency of 32.4-70.8 MHz and obtained values of lande factors that vary and have a value between 1.9-2.1 with two acquisition values that are outside the range that is 1.8368; and 2.2060. There are differences in the number of resonances that occur for each sample. This difference can be due to differences in the constituent of content and the texture of cigarettes which can affect the results of the combustion process.

Screening of Commercial and Pecan Shell–Extracted Liquid Smoke Agents as Natural Antimicrobials against Foodborne Pathogens

Liquid smoke extracts have traditionally been used as flavoring agents, are known to possess antioxidant properties, and serve as natural alternatives to conventional antimicrobials. The antimicrobial efficacies of commercial liquid smoke samples may vary depending on their source and composition and the methods used to extract and concentrate the smoke. We investigated the MICs of eight commercial liquid smoke samples against Salmonella Enteritidis, Staphylococcus aureus, and Escherichia coli. The commercial liquid smoke samples purchased were supplied by the manufacturer as water-based or concentrated extracts of smoke from different wood sources. The MICs of the commercial smokes to inhibit the growth of foodborne pathogens ranged from 0.5 to 6.0% for E. coli, 0.5 to 8.0% for Salmonella, and 0.38 to 6% for S. aureus. The MIC for each liquid smoke sample was similar in its effect on both E. coli and Salmonella. Solvent-extracted antimicrobials prepared using pecan shells displayed significant differences between their inhibitory concentrations depending on the type of solvent used for extraction. The results indicated that the liquid smoke samples tested in this study could serve as effective natural antimicrobials and that their inhibitory effects depended more on the solvents used for extraction than the wood source.