Biocompatibility and Antioxidant Capabilities of Carbon Dots Obtained from Tomato (Solanum lycopersicum)

Since their discovery in 2004, carbon dots have attracted strong interest in the scientific community due to their characteristic properties, particularly their luminescence and their ease of synthesis and derivatization. Carbon dots can be obtained from different carbon sources, including natural products, resulting in a so-called ’green synthesis’. In this work, we obtain carbon dots from tomato juice in order to obtain nanoparticles with the antioxidant capabilities of the natural antioxidants present in that fruit. The obtained material is characterized regarding nanoparticle size distribution, morphology, surface functional groups and optic properties. Antioxidant properties are also evaluated through the DPPH method and their cytotoxicity is checked against human dermal fibroblast and A549 cell-lines. The results indicate that carbon dots obtained from tomato have a higher antioxidant power than other already-published antioxidant carbon dots. The bandgap of the synthesized materials was also estimated and coherent with the literature values. Moreover, carbon dots obtained from tomato juice are barely toxic for healthy cells up to 72 h, while they induce a certain cytotoxicity in A549 lung carcinoma cells.

Release of nickel ions and changes in surface microstructure of stainless steel archwire after immersion in tomato and orange juice

Stainless steel archwire is an important component of orthodontic appliances that have the potential to corrode. Consumption of foods and beverages with a low pH, such as fruit-based juices, can trigger the release of nickel ions in stainless steel archwire. This study aimed to determine the difference in the amount of nickel ions release and the surface microstructure of stainless steel archwire after immersed in tomato and orange juice. The sample used is stainless steel archwire with a diameter of 0.016 inches and length of 5 cm immersed in 15 ml of solution and then stored at 37°C in an incubator for 24 hours. The samples were divided into three groups (immersed in tomato juice,orange juice and artificial saliva), each group consisted of 9 samples. The solution was tested using an Inductively Coupled Plasma Mass Spectrometer (ICP-MS) to determine the number of nickel ions released. The archwire surface microstructure was tested using a Scanning Electron Microscope (SEM). The results showed that the average amount of nickel ion release in orange juice is more than tomato juice. There was a significant difference between the amount of nickel ion released and surface microstructure on stainless steel archwire after being immersed in tomato and orange juice.

Assessment of Stirred Probiotic Yogurt fortified with Husk Tomato (Physalis peruviana, L) Juice as a Healthy Dairy Product

Consumers are increasingly aware of the consumption of natural health products. Husk Tomato fruit is a remarkable fruit in a modern survey. Therefore, this study aims to produce novel stirred probiotic yogurt (SPY) fortified with Husk Tomato Juice (HTJ). Chemical, microbiological, toxins, color, and viscosity characteristics for the new product were evaluated. Vitamins A, B1, B2, C, amino acid profile, and the effect of HTJ or SPY on the growth of some pathogens were assessed. Vitamin A and β-carotene for fresh stirred probiotic yogurt were also analyzed. On the other side, the control sample (with no fortification) and four treatments of SPY were produced with different ratios of Husk Tomato Juice T1, T2, T3, and T4 with (20, 30, 40, and 50% V/V) respectively. Apparent viscosity, color parameters, and pH values of fermented beverage samples were estimated. Data revealed that the juice had a considerable vitamin C ratio, representing about 32-38% of the recommended daily use. On the same line, Lysine, Leucine, Valine, Threonine, Tryptophan, and Isoleucine were the main essential amino acids in the juice. Also, the HTJ possessed diverse degrees of inhibition opposite to grow of some pathogenic bacteria and fungi. The counts of starter cultures of yogurt and Lb. casei as the probiotic strain increased during the storage period until 10 days, especially in T1, T2, and T3. The viable counts of pathogenic strains in the contaminated treatments decreased during storage periods compared with control. Furthermore, treatment samples had significantly lower L values and higher a & b values due to the orange color of the high ratio of β-carotene in HTJ compared to control samples. A healthy probiotic fruity beverage had been successfully produced. It has appropriate amounts of important vitamins.

Jus Tomat & Apel Dapat Menurunkan Kadar Kolesterol Terhadap Lansia

Introduction: Therapy for cholesterol has not non-pharmacological treatment that is expected to be able to complete pharmacological treatment in lowering cholesterol levels by using tomato juice & apple. Methods: Design this research is Pre-Experimental Design with the form of One Group PretestPostest Design. Sampling techniques using purpose sampling with the number of respondents as many as 20 respondents, Analysis using Paired Sample T Test statistics. Results: Design this research is Pre-Experimental Design with the form of One Group Pretest-postest Design. Sampling techniques using purpose sampling with the number of respondents as many as 20 respondents. Discussion: There was an effect of giving tomato and apple juice to the decrease in cholesterol levels in the elderly in the area RW 09 Grogol.

Functional Pectin Containing Beverages Tomato Juice Based

The majority of the population suffers from diseases caused by malnutrition, but also a number of structures characterized by negative trends: low and vegetable oils and a decrease in energy consumption per capita due to eating disorders. “Diseases of civilization” include high blood pressure, diabetes, atherosclerosis, obesity, overwork, etc. To solve this problem, natural plant materials should be used in the diet. Due to objective and subjective conditions, people do not have time to consume enough water, which is called “big city syndrome” or always in a hurry”. Water is a key ingredient in most foods and has a strong effect on many quality parameters. In addition to the digestible products in food, there are ballast, carbohydrates and substances close to the, which do not provide energy, but perform important physiological functions. Pectin – based substances are one of the components that determine the functional direction of food. In addition to its well – known properties such as complex formation ability, pectin also has the ability to retain water. It should be noted that the functional properties of fiber, including pectin – based substances, are primarily related to the work of the gastrointestinal tract. Foods high in fiber have a positive effect on digestion and are digested for a long time, which increases the feeling of satiety. Satisfying hunger prevents obesity – related eating disorders. Functional tomato juice, which has a high biological value, has been developed, evaluated and optimized with turmeric (Curcuma longa), which is an antioxidant.

Efektivitas Pemberian Tablet Fe dan Jus Tomat terhadap Peningkatan Kadar Hb pada Ibu Hamil

Introduction: Pregnant women are anemic. No one has ever consumed tomato juice during pregnancy because they do not know the benefits of tomato juice. There has never been any counseling regarding the handling of increased Hb levels using tomato juice. The aim this research is to determine the effectiveness of giving Fe tablets and tomato juice to increase hemoglobin levels in pregnant women in the working area of ​​the West Delitua Sub-district Health Center. Methods: Quasi experiment one group design with pre and post-design. The total population is 30 respondents, and the sample using purposive sampling is as many as 20 respondents. The data used are primary and secondary. Data analysis using univariate and bivariate using non-parametric with Wilcoxon test. Results: A total of 20 pregnant women (100%) experienced mild anemia before giving Fe tablets and tomato juice, and after being given Fe tablets and tomato juice, 15 people (75%) experienced mild anemia from the Wilcoxon test that has carried out, it knows that Asym.Sig, (2-tailed) is 0.000. Conclusion: There is an effect of giving fe tablets and tomato juice on increasing hemoglobin levels in pregnant women in the Work Area of ​​the West Delitua Sub-district Health Center. I hope that pregnant women will increase their knowledge about the benefits of foods containing vitamin C, especially tomatoes, which are beneficial for anemia and can maintain health, especially during pregnancy.