This thesis evaluates the antimicrobial and antioxidant activities of selected Turkish spices. Total microbial counts were determined for five spices using agar pour plate and spread plate methods, with Rhus coriaria showing the highest counts. Agar disc diffusion assays were used to test the antimicrobial activities of spice tablets and extracts against E. coli and S. aureus. Origanum vulgare, Thymbra spicata, and Rhus coriaria showed inhibition zones, indicating antimicrobial activity. The antioxidant activities of the spices were also examined using Trolox Equivalent Antioxidant Capacity, Total Phenolic Content, and Total Flavonoid Content assays. The results of this study suggest that some Turkish spices have potential as
This document summarizes a seminar on the synthesis and antimicrobial evaluation of some oxazine derivatives. Key points:
1. Oxazine derivatives exhibit various biological properties including antifungal, antibiotic, and antitumor activities. The study aimed to synthesize new oxazine derivatives and evaluate their antibacterial and antifungal properties.
2. Intermediate compounds were synthesized by condensing cyclohexanone with aromatic aldehydes. Final compounds were prepared via cyclocondensation with urea.
3. Structures were characterized using UV and IR spectroscopy. Antibacterial activity was evaluated against four microbes. The most active compounds against bacteria and fungi incorporated chloro or methyl substituents.
Studies on Antimicrobial Activity of Spices and Effect of Temperature and Ph ...iosrjce
Spices are reported to be antibacterial and have medicinal values. Spices such as garlic (Allium
sativum), ginger (Zingiber officinale), clove (Eugenia caryophyllata), cinnamon (Cinnamomum zeylanicum)
posses antimicrobial effect and has been used traditionally. In this study we studied the antibacterial activity of
spices, effect of temperature and pH on its antibacterial effect. It was tested against four test microorganisms
Bacillus subtilis, Staphylococcus aureus, Escherichia coli and Salmonella typhi by aqueous extracts of spices
using agar diffusion method. On observation, it was found that all the spices showed inhibitory effect and garlic
showed maximum inhibition on Escherichia coli and Bacillus subtilis. On treating the extracts of garlic and
ginger at both room temperature (26°C) and at higher temperature (100°C) it was seen that garlic has
significantly greater zone of inhibition than ginger. Therefore higher temperature reduces the antibacterial
effect of both extract, but garlic retains its antibacterial activity. On treating the garlic extract with different pH,
it was seen that the antibacterial effect was decreasing on increasing with pH but the antibacterial property was
never lost. Therefore garlic can be used as an effective source for food preservation and also as a natural herbal antibiotic with or without boiling.
Antimicrobial Properties of Spices by Komal BhadoriaKomal Bhadoria
The antimicrobial activity varies widely, depending on the type of spice or herb, test medium, and microorganism. Spices should not be considered as a primary preservative method. However, the addition of herbs and spices are expected to aid in preserving foods held at refrigeration temperatures, at which the multiplication of microorganisms is slow.
Antioxidant properties of spices, herbs and other sourcesSpringer
This document discusses various natural sources of antioxidants such as herbs, spices, fruits, vegetables, nuts, seeds, cereals, oils, and beverages. It provides 15 tables that list the antioxidant content, polyphenol content, ORAC values, and active constituents of different food and plant sources. The tables show that spices like cloves, cinnamon, and oregano have particularly high levels of antioxidants, as do berries, dark chocolate, and pomegranates. The document emphasizes that combining foods strategically can result in synergistic antioxidant effects.
Antimicrobial Activity of Commonly Used Raw and Commercially Available Kitche...IOSR Journals
Garlic shows significant antimicrobial activity against Staphylococcus aureus and Escherichia coli, while ginger and clove do not. Raw garlic extract is more effective than commercially processed garlic powder. Higher concentrations of raw garlic extract produce larger inhibition zones, with Staphylococcus aureus being more sensitive than Escherichia coli. Commercially processed garlic does not exhibit comparable antimicrobial activity to raw garlic extract.
This document discusses improving the organic production of vegetables. It describes various organic inputs that can be used such as compost, vermicompost, plant and fruit extracts. Specifically, it discusses the preparation and benefits of fermented plant juice, fermented fruit juice, fish amino acid, and manure tea. It also evaluates the nutrient content and shelf life of these organic liquid supplements. The document provides guidance on applying biopesticides derived from various plants to control pests organically. It evaluates the effects of different botanical extracts on vegetable yields and pest populations. Overall, the document provides information on developing organic vegetable production systems.
This document summarizes synthetic pyrethroids, a class of insecticides. It begins by classifying all insecticides and noting where synthetic pyrethroids fall. It then compares natural pyrethrins to synthetic pyrethroids. Examples of major synthetic pyrethroids are provided, along with their formulations and target insects. The document discusses the extraction of natural pyrethrins from chrysanthemum flowers and the modes of action of synthetic pyrethroids. It concludes with symptoms of poisoning and examples of common synthetic pyrethroid compounds.
This document discusses the anti-inflammatory properties of common Indian spices. It states that spices like turmeric, black pepper, red chili, small cardamom, and garlic have anti-oxidant, anti-inflammatory, anti-microbial, and anti-carcinogenic properties. It explains that the anti-inflammatory effects of curcumin from turmeric is mediated by inhibiting enzymes like COX-2, LOX, and iNOS and reducing pro-inflammatory cytokines and transcription factors such as NF-kB and AP-1. Curcumin also suppresses prostaglandin synthesis by inhibiting the COX and LOX enzymes involved in arachidonic acid metabolism.
This document summarizes a seminar on the synthesis and antimicrobial evaluation of some oxazine derivatives. Key points:
1. Oxazine derivatives exhibit various biological properties including antifungal, antibiotic, and antitumor activities. The study aimed to synthesize new oxazine derivatives and evaluate their antibacterial and antifungal properties.
2. Intermediate compounds were synthesized by condensing cyclohexanone with aromatic aldehydes. Final compounds were prepared via cyclocondensation with urea.
3. Structures were characterized using UV and IR spectroscopy. Antibacterial activity was evaluated against four microbes. The most active compounds against bacteria and fungi incorporated chloro or methyl substituents.
Studies on Antimicrobial Activity of Spices and Effect of Temperature and Ph ...iosrjce
Spices are reported to be antibacterial and have medicinal values. Spices such as garlic (Allium
sativum), ginger (Zingiber officinale), clove (Eugenia caryophyllata), cinnamon (Cinnamomum zeylanicum)
posses antimicrobial effect and has been used traditionally. In this study we studied the antibacterial activity of
spices, effect of temperature and pH on its antibacterial effect. It was tested against four test microorganisms
Bacillus subtilis, Staphylococcus aureus, Escherichia coli and Salmonella typhi by aqueous extracts of spices
using agar diffusion method. On observation, it was found that all the spices showed inhibitory effect and garlic
showed maximum inhibition on Escherichia coli and Bacillus subtilis. On treating the extracts of garlic and
ginger at both room temperature (26°C) and at higher temperature (100°C) it was seen that garlic has
significantly greater zone of inhibition than ginger. Therefore higher temperature reduces the antibacterial
effect of both extract, but garlic retains its antibacterial activity. On treating the garlic extract with different pH,
it was seen that the antibacterial effect was decreasing on increasing with pH but the antibacterial property was
never lost. Therefore garlic can be used as an effective source for food preservation and also as a natural herbal antibiotic with or without boiling.
Antimicrobial Properties of Spices by Komal BhadoriaKomal Bhadoria
The antimicrobial activity varies widely, depending on the type of spice or herb, test medium, and microorganism. Spices should not be considered as a primary preservative method. However, the addition of herbs and spices are expected to aid in preserving foods held at refrigeration temperatures, at which the multiplication of microorganisms is slow.
Antioxidant properties of spices, herbs and other sourcesSpringer
This document discusses various natural sources of antioxidants such as herbs, spices, fruits, vegetables, nuts, seeds, cereals, oils, and beverages. It provides 15 tables that list the antioxidant content, polyphenol content, ORAC values, and active constituents of different food and plant sources. The tables show that spices like cloves, cinnamon, and oregano have particularly high levels of antioxidants, as do berries, dark chocolate, and pomegranates. The document emphasizes that combining foods strategically can result in synergistic antioxidant effects.
Antimicrobial Activity of Commonly Used Raw and Commercially Available Kitche...IOSR Journals
Garlic shows significant antimicrobial activity against Staphylococcus aureus and Escherichia coli, while ginger and clove do not. Raw garlic extract is more effective than commercially processed garlic powder. Higher concentrations of raw garlic extract produce larger inhibition zones, with Staphylococcus aureus being more sensitive than Escherichia coli. Commercially processed garlic does not exhibit comparable antimicrobial activity to raw garlic extract.
This document discusses improving the organic production of vegetables. It describes various organic inputs that can be used such as compost, vermicompost, plant and fruit extracts. Specifically, it discusses the preparation and benefits of fermented plant juice, fermented fruit juice, fish amino acid, and manure tea. It also evaluates the nutrient content and shelf life of these organic liquid supplements. The document provides guidance on applying biopesticides derived from various plants to control pests organically. It evaluates the effects of different botanical extracts on vegetable yields and pest populations. Overall, the document provides information on developing organic vegetable production systems.
This document summarizes synthetic pyrethroids, a class of insecticides. It begins by classifying all insecticides and noting where synthetic pyrethroids fall. It then compares natural pyrethrins to synthetic pyrethroids. Examples of major synthetic pyrethroids are provided, along with their formulations and target insects. The document discusses the extraction of natural pyrethrins from chrysanthemum flowers and the modes of action of synthetic pyrethroids. It concludes with symptoms of poisoning and examples of common synthetic pyrethroid compounds.
This document discusses the anti-inflammatory properties of common Indian spices. It states that spices like turmeric, black pepper, red chili, small cardamom, and garlic have anti-oxidant, anti-inflammatory, anti-microbial, and anti-carcinogenic properties. It explains that the anti-inflammatory effects of curcumin from turmeric is mediated by inhibiting enzymes like COX-2, LOX, and iNOS and reducing pro-inflammatory cytokines and transcription factors such as NF-kB and AP-1. Curcumin also suppresses prostaglandin synthesis by inhibiting the COX and LOX enzymes involved in arachidonic acid metabolism.
Study on Physicochemical Properties and Microstructure of Taro Starch in TaizhouAgriculture Journal IJOEAR
— In order to compare the physical and chemical properties of taro in Taizhou area, taro starch was extracted through the method of spray drying , the blue values, solubility, swelling force, amino acid of amylose and amylopectin and taro starch granules were studied. The results showed that the blue values of amylose were1.16, 0.97, 1.1 in Taixing, jingjiang and xinghua taro respectively, the blue values of amylopectin were 0.19, 0.14, 0.13 in Taixing, jingjiang and xinghua taro respectively. In the comparison of solubility, taixing xianghe taro had a wide distribution, the following sequence was observed: jingjiang xiangsha taro >xinghua longxiang taro. Analyses of amino acids were 3.03mg/100g in taixing xianghe taro starch which was more than the other two taros. The nutritional assessment of amino acids suggested that the taixing xianghe and xinghua longxiang taro contained delicious amino acids which of EAA were 38% and 44% respectively. Taixing xianghe taro contained the highest content of phosphorus and potassium, which were 1419 mg/kg and 8084 mg/kg separately. Granule morphology showed that starch particles of taixing xianghe taro were smaller than those of taros and the surface was smooth, uniformly. Particle shape was spherical. Xinghua longxiang taro particles with irregular diamond, Jingjiang xiangsha taro starch particles was irregular sphere, and spherical surface was uneven. Taizhou taro was delicate, delicious, which of the taixing xianghe taro was with better quality on the domestic market.
This document discusses the antibacterial effects of Ocimum sanctum (tulsi) against various bacteria. It finds that tulsi has antibacterial activity against E. coli, Salmonella typhi, and Vibrio cholerae. The minimum inhibitory concentration of tulsi against these bacteria was found to be 2mg/ml. There was no change in antibacterial activity of tulsi against E. coli at contact times of 30 minutes, 1 hour, 2 hours, and 5 hours. Tulsi is concluded to have potential as an antibacterial agent.
This document summarizes a study that assessed the antibacterial properties of some Indian spices. Small cardamom, clove, dry ginger, and black pepper were extracted using polar and nonpolar solvents. The extracts were tested against E. coli, K. pneumoniae, and B. subtilis bacteria. Acetone extracts showed the highest antibacterial activity. Adding MgSO4 metal salt at 1% concentration further increased the antibacterial effect of the acetone extracts. Minimum inhibitory concentration (MIC) testing determined the dosage needed for antibacterial effects. The study concluded that these spices have effective antibacterial properties and could potentially be used as natural antimicrobial agents in foods.
Comparative Testing of Antibacterial Activity of Aqueous Extract of Bergenia ...IOSRJPBS
The aim of this research was to formulate a gel comprising of the both extracts of Bergenia ligulata rhizomes and Butea monosperma flowers that would aid in wound healing by exhibiting antibacterial activity at the site of wound infection if any. As per the literature survey conducted it was found that aqueous extract of Bergenia ligulata rhizomes and ethanolic extract of Butea monosperma flowers have good potential of antibacterial activity. Hence this antibacterial activity was studied with the help of agar well-diffusion assay method, against the micro-organisms-S. aureus, MRSA, Pr. vulgaris, and E.coli . Both these extracts were obtained through Soxhlet extraction process and this process was optimized to get maximum yield of extraction. By agar gel well- diffusion assay at the concentration of about 100µg/mL both the extracts exhibited maximum zone of inhibition. This concentration was helpful in deciding the dose for topical gel formulation.
This document summarizes information about the pesticide cypermethrin. It is an insecticide similar to pyrethrins that is highly toxic to fish and bees but has low toxicity to birds. Cypermethrin works by affecting the insect's nervous system and is broken down relatively quickly in the body and environment. Animal studies found cypermethrin causes neurological effects at low doses but it did not appear to cause cancer or reproductive harm. The EPA classifies cypermethrin as a possible human carcinogen due to limited animal evidence.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
Potency of Nanopropolis Stinglessbee Trigona spp Indonesia as Antibacterial A...iosrphr_editor
The IOSR Journal of Pharmacy (IOSRPHR) is an open access online & offline peer reviewed international journal, which publishes innovative research papers, reviews, mini-reviews, short communications and notes dealing with Pharmaceutical Sciences( Pharmaceutical Technology, Pharmaceutics, Biopharmaceutics, Pharmacokinetics, Pharmaceutical/Medicinal Chemistry, Computational Chemistry and Molecular Drug Design, Pharmacognosy & Phytochemistry, Pharmacology, Pharmaceutical Analysis, Pharmacy Practice, Clinical and Hospital Pharmacy, Cell Biology, Genomics and Proteomics, Pharmacogenomics, Bioinformatics and Biotechnology of Pharmaceutical Interest........more details on Aim & Scope).
This document discusses food preservatives, including their types (natural, chemical, artificial), common examples, techniques, and roles in preventing food spoilage. It notes that preservatives can be added directly to foods or used in physical preservation methods like refrigeration. While preservatives help food safety and quality, some chemical preservatives may pose health risks if consumed in large amounts, so regulatory oversight aims to ensure they are generally recognized as safe. The document concludes that public awareness of preservatives is uneven and foodborne illness remains an issue, so preservatives help but also introduce potential side effects that must be considered.
Manufacture of Food Flavours, Flavorings Materials, Natural Food Flavors (Flavour in Fruits and Vegetables, Fruit Aroma, Flavours from Fatty Acid Metabolism, Flavours from Amino Acid Metabolism, Flavours Formed from Carbohydrate Metabolism, Flavour Formation from Cysteine Suifoxide, Flavour Formation from Glucosinolates, Flavour of Vanilla)
No doubt flavour is one of the most important attributes of the food products we eat in our daily life. Man does not eat simply to live but even more so lives to eat. Flavourings are focused on altering or enhancing the flavours of natural food product or creating flavour for food products that do not have the desired flavours for example bakery goods and other snacks. Flavour is generally defined in terms of three components; odour, taste and texture. Its characterization is concern with the similarities in human flavour perception using methods that designed to average out the differences.
See more
https://goo.gl/sznfoF
https://goo.gl/pSAJbm
https://goo.gl/6anuLx
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Food Flavours, Natural Food Flavors, Manufacturing Flavors, Flavour Manufacture, Production of Flavor, Production of Flavor Emulsions, Flavoring Exposure in Food Manufacturing, Production of Natural Flavors, Flavor Extraction Methods, Flavor Making, How to Extract Flavors From Fruits, Flavour Extraction, Food Flavourings, Production of Food Aroma Compounds, Food and Flavors Industry, Food Processing, Food Manufacturing, How to Make Flavour, Flavour Manufacturing, Flavor Extraction Methods, Flavors Manufacturing Process, Process for Extraction of Flavors, How to Make Your Own Flavor Extracts, Starting Food Business, Flavours from Fatty Acid Metabolism, Flavours from Amino Acid Metabolism, Flavours Formed from Carbohydrate Metabolism, Flavour Formation from Cysteine Suifoxide, Flavour Formation from Glucosinolates, Formation of Flavour Compounds, Odd Flavors in Foods, Flavours and Flavouring Materials, Flavourings in Foods, Compounded Flavourings, Solid Flavouring Materials, Liquid Flavouring Materials, Semi-Fluid or Paste Flavouring Products, Isolation of Food Flavours, Flavouring Materials of Natural Origin, Sources of Natural Flavouring Materials, Spice Processing Milling, Extraction and Oleoresins, Plants as Sources of Essential Oils, Fiavour of Cocoa, Beverage Flavours, Flavour of Coffee, Flavor of Onion, Flavour of Garlic, Dehydrated Onion, Production of Cocoa Powder, Flavourings Butter, Cheese, Flavour of Butter, Cheese Flavour, Cheddar Cheese Flavour, Blue Cheese Flavor, Yogurt Flavour, Flavourings for Yogurt, Wine Making, Production of Aroma Chemicals, Smoke Flavours, Flavour Chemicals
Is is a project proposal by which the antimicrobial and antioxidant property of Phyllanthus acidus will be explored that will open a new door for the innovation of new medicine.
This document discusses methods for removing phenol contaminants like bisphenol A (BPA) from water samples. It explores using the enzyme polyphenol oxidase (PPO) found in plants to oxidize phenols into colored quinones, which are then captured by chitosan. Specifically, potato extract is shown to effectively oxidize BPA as monitored by UV-Vis spectroscopy. Optimization of variables like potato extract concentration, chitosan amount, and reaction conditions is discussed. Magnetic chitosan beads are also prepared and tested for removing oxidized BPA products, demonstrating an approach for removing phenol contaminants from the environment.
Fermentation of vegetables and meat productsAman Kumar
This document discusses lactic acid fermentation of vegetables. It begins by explaining that vegetables naturally contain microflora that can be controlled through conditions like acidity or lack of nutrients. Lactic acid fermentation stabilizes this microflora. Starters are now used to initiate controlled fermentations. Many vegetables can undergo lactic acid fermentation including cabbage, carrots, cucumbers and olives. The process enhances quality and nutrition of the vegetables while restricting unwanted bacteria. Popular fermented vegetables from different regions like sauerkraut, kimchi and olives are then described in more detail.
This document summarizes the synthesis, characterization, and in-vitro antimicrobial studies of a copper(II) complex derived from black pepper. Specifically, it details the isolation of 1-[5-(1,3-benzodioxol-5-yl)-1-oxo-2,4-pentadienyl]piperidine from black pepper through solvent extraction. It then describes the synthesis of the copper(II) complex using the isolated compound as a ligand. Various spectroscopic techniques including FT-IR, NMR, and UV-Vis were used to characterize the ligand and complex. Finally, the antimicrobial activity of both the ligand and complex were evaluated against various bacteria and fungi, finding that the copper
It so happens, that no matter whatever “healthy” packaged food you go for, there are is a greater chance of you consuming a lot more than the food of your interest. Although, preservatives are not all bad and some are even necessary for certain products, how do you as a consumer avoid the harmful ones?
This document discusses natural and synthetic food colors. It provides details on several common natural food colors derived from plants and animals like turmeric, carmine, and carotenoids which are used to color, enhance, and preserve foods. Synthetic food colors are also discussed as cheaper alternatives to natural dyes that provide intense, uniform color and can be easily blended. Specific synthetic dyes mentioned include tartrazine, sunset yellow, and erythrosine along with their chemical properties and purposes.
Pickles are foods that are preserved through the process of fermentation or by storing in an acid solution like vinegar. This process prevents spoilage by lowering the pH level. Pickling began thousands of years ago in India as a way to preserve foods for later consumption or long journeys. Common pickling methods include brining vegetables in salt water, quick-pickling in vinegar, or covering foods in oil. Properly made pickles provide flavor while preventing spoilage from microbes. However, pickles can spoil if the proper acidity or salt levels are not achieved. Common vegetables and fruits pickled include cucumbers, mangoes, chilies, and garlic.
08.Growth of Alternaria cepulae in leaf blight disease of OnionAnnadurai B
This document summarizes a study on the growth of the fungus Alternaria cepulae and its production of endopolygalacturonase (Endo PG) enzyme in onion leaves and pectin medium. The study found that Endo PG activity was highest on the 16th day after inoculation of A. cepulae in both onion leaves and pectin medium. Endo PG plays a role in the pathogenesis of leaf blight disease in onions by degrading the plant cell wall and allowing the fungal hyphae to enter the plant tissues. The optimum conditions for A. cepulae growth and Endo PG production were determined to be 16 days after inoculation.
Isolation and Pharmacological Activities of Curcumin from Curcuma longa L.AnuragSingh1049
The document discusses the isolation and evaluation of pharmacological activities of curcumin extracted from Curcuma longa (turmeric). Various antioxidant assays were performed on the curcumin fraction, including DPPH radical scavenging, superoxide radical scavenging, phosphomolybdenum reduction, and ferric reducing power assays. The curcumin fraction also showed anti-hemolytic, anti-angiogenesis, and antibacterial activities. Gas chromatography-mass spectrometry was used to identify components in the curcumin fraction. Overall, the study found that curcumin extracted from turmeric demonstrated significant antioxidant and pharmacological properties.
Antimicrobial susceptibility test and assay bls 206Bruno Mmassy
This document describes methods for antimicrobial susceptibility testing, including dilution and diffusion methods. The dilution method involves incorporating varying amounts of antimicrobial substances into liquid or solid media to determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). The diffusion method uses antibiotic-impregnated discs placed on inoculated agar to measure zone diameters, correlating with quantitative results. Factors like inoculum preparation and drug selection influence the results. Quality assurance is important for clinical usefulness of these tests.
This document discusses antibiotic sensitivity testing. It describes various antibiotic classes and the major mechanisms of antibiotic resistance. It then covers the different methods for performing antibiotic sensitivity testing, including disk diffusion, E test, and broth dilution. It provides details on quality control procedures and interpreting test results. Common resistant bacteria like MRSA, VRE, and ESBL producers are also mentioned.
Study on Physicochemical Properties and Microstructure of Taro Starch in TaizhouAgriculture Journal IJOEAR
— In order to compare the physical and chemical properties of taro in Taizhou area, taro starch was extracted through the method of spray drying , the blue values, solubility, swelling force, amino acid of amylose and amylopectin and taro starch granules were studied. The results showed that the blue values of amylose were1.16, 0.97, 1.1 in Taixing, jingjiang and xinghua taro respectively, the blue values of amylopectin were 0.19, 0.14, 0.13 in Taixing, jingjiang and xinghua taro respectively. In the comparison of solubility, taixing xianghe taro had a wide distribution, the following sequence was observed: jingjiang xiangsha taro >xinghua longxiang taro. Analyses of amino acids were 3.03mg/100g in taixing xianghe taro starch which was more than the other two taros. The nutritional assessment of amino acids suggested that the taixing xianghe and xinghua longxiang taro contained delicious amino acids which of EAA were 38% and 44% respectively. Taixing xianghe taro contained the highest content of phosphorus and potassium, which were 1419 mg/kg and 8084 mg/kg separately. Granule morphology showed that starch particles of taixing xianghe taro were smaller than those of taros and the surface was smooth, uniformly. Particle shape was spherical. Xinghua longxiang taro particles with irregular diamond, Jingjiang xiangsha taro starch particles was irregular sphere, and spherical surface was uneven. Taizhou taro was delicate, delicious, which of the taixing xianghe taro was with better quality on the domestic market.
This document discusses the antibacterial effects of Ocimum sanctum (tulsi) against various bacteria. It finds that tulsi has antibacterial activity against E. coli, Salmonella typhi, and Vibrio cholerae. The minimum inhibitory concentration of tulsi against these bacteria was found to be 2mg/ml. There was no change in antibacterial activity of tulsi against E. coli at contact times of 30 minutes, 1 hour, 2 hours, and 5 hours. Tulsi is concluded to have potential as an antibacterial agent.
This document summarizes a study that assessed the antibacterial properties of some Indian spices. Small cardamom, clove, dry ginger, and black pepper were extracted using polar and nonpolar solvents. The extracts were tested against E. coli, K. pneumoniae, and B. subtilis bacteria. Acetone extracts showed the highest antibacterial activity. Adding MgSO4 metal salt at 1% concentration further increased the antibacterial effect of the acetone extracts. Minimum inhibitory concentration (MIC) testing determined the dosage needed for antibacterial effects. The study concluded that these spices have effective antibacterial properties and could potentially be used as natural antimicrobial agents in foods.
Comparative Testing of Antibacterial Activity of Aqueous Extract of Bergenia ...IOSRJPBS
The aim of this research was to formulate a gel comprising of the both extracts of Bergenia ligulata rhizomes and Butea monosperma flowers that would aid in wound healing by exhibiting antibacterial activity at the site of wound infection if any. As per the literature survey conducted it was found that aqueous extract of Bergenia ligulata rhizomes and ethanolic extract of Butea monosperma flowers have good potential of antibacterial activity. Hence this antibacterial activity was studied with the help of agar well-diffusion assay method, against the micro-organisms-S. aureus, MRSA, Pr. vulgaris, and E.coli . Both these extracts were obtained through Soxhlet extraction process and this process was optimized to get maximum yield of extraction. By agar gel well- diffusion assay at the concentration of about 100µg/mL both the extracts exhibited maximum zone of inhibition. This concentration was helpful in deciding the dose for topical gel formulation.
This document summarizes information about the pesticide cypermethrin. It is an insecticide similar to pyrethrins that is highly toxic to fish and bees but has low toxicity to birds. Cypermethrin works by affecting the insect's nervous system and is broken down relatively quickly in the body and environment. Animal studies found cypermethrin causes neurological effects at low doses but it did not appear to cause cancer or reproductive harm. The EPA classifies cypermethrin as a possible human carcinogen due to limited animal evidence.
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
Potency of Nanopropolis Stinglessbee Trigona spp Indonesia as Antibacterial A...iosrphr_editor
The IOSR Journal of Pharmacy (IOSRPHR) is an open access online & offline peer reviewed international journal, which publishes innovative research papers, reviews, mini-reviews, short communications and notes dealing with Pharmaceutical Sciences( Pharmaceutical Technology, Pharmaceutics, Biopharmaceutics, Pharmacokinetics, Pharmaceutical/Medicinal Chemistry, Computational Chemistry and Molecular Drug Design, Pharmacognosy & Phytochemistry, Pharmacology, Pharmaceutical Analysis, Pharmacy Practice, Clinical and Hospital Pharmacy, Cell Biology, Genomics and Proteomics, Pharmacogenomics, Bioinformatics and Biotechnology of Pharmaceutical Interest........more details on Aim & Scope).
This document discusses food preservatives, including their types (natural, chemical, artificial), common examples, techniques, and roles in preventing food spoilage. It notes that preservatives can be added directly to foods or used in physical preservation methods like refrigeration. While preservatives help food safety and quality, some chemical preservatives may pose health risks if consumed in large amounts, so regulatory oversight aims to ensure they are generally recognized as safe. The document concludes that public awareness of preservatives is uneven and foodborne illness remains an issue, so preservatives help but also introduce potential side effects that must be considered.
Manufacture of Food Flavours, Flavorings Materials, Natural Food Flavors (Flavour in Fruits and Vegetables, Fruit Aroma, Flavours from Fatty Acid Metabolism, Flavours from Amino Acid Metabolism, Flavours Formed from Carbohydrate Metabolism, Flavour Formation from Cysteine Suifoxide, Flavour Formation from Glucosinolates, Flavour of Vanilla)
No doubt flavour is one of the most important attributes of the food products we eat in our daily life. Man does not eat simply to live but even more so lives to eat. Flavourings are focused on altering or enhancing the flavours of natural food product or creating flavour for food products that do not have the desired flavours for example bakery goods and other snacks. Flavour is generally defined in terms of three components; odour, taste and texture. Its characterization is concern with the similarities in human flavour perception using methods that designed to average out the differences.
See more
https://goo.gl/sznfoF
https://goo.gl/pSAJbm
https://goo.gl/6anuLx
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Food Flavours, Natural Food Flavors, Manufacturing Flavors, Flavour Manufacture, Production of Flavor, Production of Flavor Emulsions, Flavoring Exposure in Food Manufacturing, Production of Natural Flavors, Flavor Extraction Methods, Flavor Making, How to Extract Flavors From Fruits, Flavour Extraction, Food Flavourings, Production of Food Aroma Compounds, Food and Flavors Industry, Food Processing, Food Manufacturing, How to Make Flavour, Flavour Manufacturing, Flavor Extraction Methods, Flavors Manufacturing Process, Process for Extraction of Flavors, How to Make Your Own Flavor Extracts, Starting Food Business, Flavours from Fatty Acid Metabolism, Flavours from Amino Acid Metabolism, Flavours Formed from Carbohydrate Metabolism, Flavour Formation from Cysteine Suifoxide, Flavour Formation from Glucosinolates, Formation of Flavour Compounds, Odd Flavors in Foods, Flavours and Flavouring Materials, Flavourings in Foods, Compounded Flavourings, Solid Flavouring Materials, Liquid Flavouring Materials, Semi-Fluid or Paste Flavouring Products, Isolation of Food Flavours, Flavouring Materials of Natural Origin, Sources of Natural Flavouring Materials, Spice Processing Milling, Extraction and Oleoresins, Plants as Sources of Essential Oils, Fiavour of Cocoa, Beverage Flavours, Flavour of Coffee, Flavor of Onion, Flavour of Garlic, Dehydrated Onion, Production of Cocoa Powder, Flavourings Butter, Cheese, Flavour of Butter, Cheese Flavour, Cheddar Cheese Flavour, Blue Cheese Flavor, Yogurt Flavour, Flavourings for Yogurt, Wine Making, Production of Aroma Chemicals, Smoke Flavours, Flavour Chemicals
Is is a project proposal by which the antimicrobial and antioxidant property of Phyllanthus acidus will be explored that will open a new door for the innovation of new medicine.
This document discusses methods for removing phenol contaminants like bisphenol A (BPA) from water samples. It explores using the enzyme polyphenol oxidase (PPO) found in plants to oxidize phenols into colored quinones, which are then captured by chitosan. Specifically, potato extract is shown to effectively oxidize BPA as monitored by UV-Vis spectroscopy. Optimization of variables like potato extract concentration, chitosan amount, and reaction conditions is discussed. Magnetic chitosan beads are also prepared and tested for removing oxidized BPA products, demonstrating an approach for removing phenol contaminants from the environment.
Fermentation of vegetables and meat productsAman Kumar
This document discusses lactic acid fermentation of vegetables. It begins by explaining that vegetables naturally contain microflora that can be controlled through conditions like acidity or lack of nutrients. Lactic acid fermentation stabilizes this microflora. Starters are now used to initiate controlled fermentations. Many vegetables can undergo lactic acid fermentation including cabbage, carrots, cucumbers and olives. The process enhances quality and nutrition of the vegetables while restricting unwanted bacteria. Popular fermented vegetables from different regions like sauerkraut, kimchi and olives are then described in more detail.
This document summarizes the synthesis, characterization, and in-vitro antimicrobial studies of a copper(II) complex derived from black pepper. Specifically, it details the isolation of 1-[5-(1,3-benzodioxol-5-yl)-1-oxo-2,4-pentadienyl]piperidine from black pepper through solvent extraction. It then describes the synthesis of the copper(II) complex using the isolated compound as a ligand. Various spectroscopic techniques including FT-IR, NMR, and UV-Vis were used to characterize the ligand and complex. Finally, the antimicrobial activity of both the ligand and complex were evaluated against various bacteria and fungi, finding that the copper
It so happens, that no matter whatever “healthy” packaged food you go for, there are is a greater chance of you consuming a lot more than the food of your interest. Although, preservatives are not all bad and some are even necessary for certain products, how do you as a consumer avoid the harmful ones?
This document discusses natural and synthetic food colors. It provides details on several common natural food colors derived from plants and animals like turmeric, carmine, and carotenoids which are used to color, enhance, and preserve foods. Synthetic food colors are also discussed as cheaper alternatives to natural dyes that provide intense, uniform color and can be easily blended. Specific synthetic dyes mentioned include tartrazine, sunset yellow, and erythrosine along with their chemical properties and purposes.
Pickles are foods that are preserved through the process of fermentation or by storing in an acid solution like vinegar. This process prevents spoilage by lowering the pH level. Pickling began thousands of years ago in India as a way to preserve foods for later consumption or long journeys. Common pickling methods include brining vegetables in salt water, quick-pickling in vinegar, or covering foods in oil. Properly made pickles provide flavor while preventing spoilage from microbes. However, pickles can spoil if the proper acidity or salt levels are not achieved. Common vegetables and fruits pickled include cucumbers, mangoes, chilies, and garlic.
08.Growth of Alternaria cepulae in leaf blight disease of OnionAnnadurai B
This document summarizes a study on the growth of the fungus Alternaria cepulae and its production of endopolygalacturonase (Endo PG) enzyme in onion leaves and pectin medium. The study found that Endo PG activity was highest on the 16th day after inoculation of A. cepulae in both onion leaves and pectin medium. Endo PG plays a role in the pathogenesis of leaf blight disease in onions by degrading the plant cell wall and allowing the fungal hyphae to enter the plant tissues. The optimum conditions for A. cepulae growth and Endo PG production were determined to be 16 days after inoculation.
Isolation and Pharmacological Activities of Curcumin from Curcuma longa L.AnuragSingh1049
The document discusses the isolation and evaluation of pharmacological activities of curcumin extracted from Curcuma longa (turmeric). Various antioxidant assays were performed on the curcumin fraction, including DPPH radical scavenging, superoxide radical scavenging, phosphomolybdenum reduction, and ferric reducing power assays. The curcumin fraction also showed anti-hemolytic, anti-angiogenesis, and antibacterial activities. Gas chromatography-mass spectrometry was used to identify components in the curcumin fraction. Overall, the study found that curcumin extracted from turmeric demonstrated significant antioxidant and pharmacological properties.
Antimicrobial susceptibility test and assay bls 206Bruno Mmassy
This document describes methods for antimicrobial susceptibility testing, including dilution and diffusion methods. The dilution method involves incorporating varying amounts of antimicrobial substances into liquid or solid media to determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). The diffusion method uses antibiotic-impregnated discs placed on inoculated agar to measure zone diameters, correlating with quantitative results. Factors like inoculum preparation and drug selection influence the results. Quality assurance is important for clinical usefulness of these tests.
This document discusses antibiotic sensitivity testing. It describes various antibiotic classes and the major mechanisms of antibiotic resistance. It then covers the different methods for performing antibiotic sensitivity testing, including disk diffusion, E test, and broth dilution. It provides details on quality control procedures and interpreting test results. Common resistant bacteria like MRSA, VRE, and ESBL producers are also mentioned.
COMPARATIVE STUDIES ON THE ANTIMICROBIAL ACTIVITY OF SELECTED SPECIESpharmaindexing
This document studied the antimicrobial activity of extracts from four spices - mustard, cumin, fenugreek, and asafoetida. Extracts were made using ethanol and ethyl acetate and tested against four bacterial species. The combination of asafoetida-fenugreek alcoholic extract showed the largest zone of inhibition against Staphylococcus aureus and Pseudomonas aeruginosa. The combination of cumin-mustard ethyl acetate extracts was most effective against E.coli and S. aureus. Overall, the extracts demonstrated antibacterial properties and may be suitable as natural preservatives to extend the shelf-life of foods.
Dr. George Sundin - Antimicrobial Use in Plant AgricultureJohn Blue
Antimicrobial Use in Plant Agriculture - Dr. George Sundin, Michigan State University, from the 2012 NIAA One Health Approach to Antimicrobial Resistance and Use Symposium, October 26-27, 2012, Columbus, OH, USA.
More presentations at:
http://www.trufflemedia.com/agmedia/conference/2012-one-health-to-approach-antimicrobial-resistance-and-use
Antibiotic susceptibility testing بكتريا عملي في رحاب الله
The document discusses antimicrobial susceptibility testing. It begins by defining antibiotics and classifying different types of antibiotics based on their mechanism of action and targets, such as cell wall synthesis inhibitors and protein synthesis inhibitors. It then describes two common methods for antimicrobial susceptibility testing - the disk diffusion method and Etest. The disk diffusion method involves measuring the zone of inhibition around disks containing different antibiotics. The Etest provides minimum inhibitory concentration (MIC) values by using plastic strips with gradients of antibiotic concentrations. Interpretive criteria are used to determine if a bacteria is susceptible, intermediate, or resistant to a given antibiotic.
definitions and description of the main procedures used for antimicrobial susceptibility testing; to support teaching general medicine students in their second year of study
DNA fingerprinting is a technique that analyzes variations in DNA sequences at specific locations in the genome to identify individuals. There are two main methods: RFLP (restriction fragment length polymorphism) and PCR (polymerase chain reaction). RFLP involves digesting DNA with restriction enzymes, separating fragments by size, and detecting with probes. PCR amplifies specific DNA regions defined by primer sequences. Short tandem repeats (STRs) are now commonly analyzed by PCR. DNA fingerprinting is used in criminal investigations to identify suspects or victims, and in resolving medical issues like paternity disputes. DNA databases help law enforcement match crime scene evidence to suspects.
This document compares the ingredients in common toothpastes to those in Forever Bright Toothgel. It warns that common toothpastes contain dangerous chemicals like formaldehyde, paraffin, chalk, peppermint oil, and detergent. It raises particular concerns about fluoride, listing various health problems it can allegedly cause. The document then details the "miraculous" natural ingredients in Forever Bright Toothgel - aloe vera and bee propolis - and their purported benefits. It claims these ingredients provide antibacterial, anti-inflammatory and other healing properties when used as a toothgel.
Genetic engineering involves manipulating the DNA of living organisms. It has led to important applications like producing insulin, growth hormones, transgenic crops, and vaccines. However, it also raises ethical concerns like unintended health effects, environmental impacts, and questions around discrimination. Proper regulation is needed to ensure biotechnology is used safely and for beneficial purposes only.
Bacterial soft rot has caused more crop losses worldwide than any other bacterial disease. Current methods of inhibiting bacterial soft rot, such as using chemicals, proved to be inefficient and not environmentally-friendly. In order to develop a more environmentally-friendly and cost effective product to curb bacterial soft rot, tannic acid and green tea extract were tested for their effectiveness against the plant pathogen and causative agent for soft rot, Pectobacterium carotovorum.
This is a poster we used for the Search for SEAMEO Young Scientist competition, held in Penang, Malaysia. Thank you!
Antimicrobial susceptibility testing – disk diffusion methodsAnn Sam
This document provides information on antimicrobial susceptibility testing using disk diffusion methods. It discusses the importance of AST for treating infectious diseases and monitoring antimicrobial resistance. The Kirby-Bauer disk diffusion method is described in detail, including media preparation, inoculum standardization, disk and antibiotic solution preparation, quality control strains, incubation, reading zones of inhibition, and interpreting results according to CLSI guidelines. Special considerations are given to organisms like MRSA, VISA, and inducible clindamycin resistance in Staphylococci.
This document discusses the role of phytogenic feed additives in poultry nutrition. It notes that the poultry industry in India relies heavily on antibiotics but these have been banned due to concerns about antibiotic resistance. As alternatives, phytogenic feed additives from plants can improve performance, stimulate digestion, and have antimicrobial, anti-inflammatory, and antioxidant properties. The document reviews various plants and plant compounds that have been used as phytogenic feed additives for poultry, including their modes of action and effects on performance parameters like feed intake, weight gain, and feed conversion ratio.
Bacteriostatic activity of 13 essential oils on antibiotic resistant clinical...Abdesselam Zhiri
The study evaluated the bacteriostatic activity of 13 essential oils against 64 bacterial strains, including antibiotic-sensitive and resistant isolates, using an agar dilution technique. Cinnamon bark oil showed the strongest activity against all community and hospital strains, with an MIC90 below 1.5%. Oregano, ajowan, thyme, clove, cinnamon leaves, lemon grass and tea tree oils also exhibited good activity overall. Cinnamon bark oil was the most effective against Pseudomonas aeruginosa, with an MIC of 0.31%. The essential oils containing phenols and aldehydes generally demonstrated greater bacteriostatic effects.
Proximate analysis, antimicrobial and antioxidant activities of aloe vera.Kojo Ashiadey
It's a project describing the nutritional composition of aloe vera barbadensis, its antimicrobial properties on selected microbes and the ability of aloe vera to scavenge free radicals.
This document discusses taxonomy and classification of organisms. It describes how taxonomy involves classifying organisms into groups based on similarities and evolutionary relationships. There are three domains of life - Archaea, Bacteria, and Eukarya. Bacteria are prokaryotic cells that are classified based on characteristics like cell structure, staining properties, shape, and biochemical reactions. Proper classification and naming of bacteria according to taxonomic rules is important for effective communication among microbiologists and organizing biological knowledge.
Isolation and characterization of an extracellular antifungal protein from an...Maulik Kamdar
The document describes a thesis project that aims to isolate and characterize an extracellular antifungal protein (exAFP-C28) from an endophytic fungal isolate. The objectives are to isolate the fungal strain from a medicinal plant, optimize culture conditions, purify the protein, and determine its antifungal activity and mechanism of action against Candida albicans through assays and microscopy. Results showed that the protein was effective against C. albicans by disrupting cell membranes, had a molecular weight of 28.2 kDa, and likely forms amphipathic helices contributing to its antifungal activity.
Antimicrobial susceptibility testing (AST) determines the resistance of microorganisms to antimicrobial agents. There are several methods for AST including disk diffusion, dilution methods, and E tests. Guidelines for AST are provided by CLSI and EUCAST. Mueller Hinton agar is the recommended medium for testing and inoculum preparation follows the 0.5 McFarland standard. Quality control using standard reference strains is important to ensure accurate and reproducible AST results.
feed aditives, their classification, mode of action & use in ruminantsDr. Waqas Nawaz
Feed additives are non-nutritive products added to animal feed to improve feed quality, animal performance, health, and product quality. They are classified into five groups - technological, sensory, nutritional, zootechnical, and coccidiostats/histomonostats. Common feed additives include enzymes, antibiotics, ionophores, probiotics, oligosaccharides, and yeast cultures. Their modes of action include improving nutrient digestibility and availability, stabilizing rumen pH, and altering rumen microbial activity. Common uses of feed additives are to increase milk and meat production, improve feed efficiency, and reduce heat stress.
International Journal of Pharmaceutical Science Invention (IJPSI)inventionjournals
International Journal of Pharmaceutical Science Invention (IJPSI) is an international journal intended for professionals and researchers in all fields of Pahrmaceutical Science. IJPSI publishes research articles and reviews within the whole field Pharmacy and Pharmaceutical Science, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
Exploring the nutraceutical and therapeutic potential of commonly used indian...PrabhjotKaur375
This presentation will highlight the antioxidant potential and therapeutic value of commonly used Indian Spices foe extracting the maximum benefit out of these treasures....
This document evaluates the in vitro anti-inflammatory activity of Murraya koenigii leaf extract. It summarizes two experiments: 1) HRBC membrane stabilization method, which found that M. koenigii extract stabilized red blood cell membranes up to 69.15% at 1000 μg/ml, indicating anti-inflammatory effects. 2) Protein denaturation inhibition method, which found that M. koenigii extract inhibited protein denaturation up to 85.35% at 800 μg/ml. The study supports the use of M. koenigii in treating inflammation due to the presence of flavonoids and carbazole alkaloids that have known anti-inflammatory activity.
The document presents a research project report that studied the antioxidant properties of methanolic and aqueous extracts of 10 medicinal plants. Fresh fruits and peels of the plants were collected and dried. Methanolic and aqueous extracts were prepared and tested for their antioxidant activity, superoxide anion radical scavenging activity, and reducing power. The methanolic extract of ginger showed the highest DPPH reduction and reducing power, while the methanolic extract of garlic showed the highest superoxide anion radical scavenging reduction. The study provides information on the antioxidant properties and potential of different medicinal plant extracts.
Qualitative Analysis of Legume Pericarp (Pod Wall) and Seeds of Acacia Farnes...IOSR Journals
Present study deals with the qualitative analysis of ethanolic extract of Legume pericarp (pod wall)
and seeds of Acacia farnesiana (L). In which we analyze 22 Phytochemical, which are use full for controlling
the diseases in Human beings. In India, Acacia farnesiana L. is known as Mulla tumma, Kampu tumma in local
area and it is commonly known as Aroma and sweet acacia also. The aim of the present study is to investigate
the presence or absence of phytochemicals such as Flavonoids, Alkaloids, Steroids, Proteins, Carbohydrates,
Tannin, Amides, Terpenoides, Amines, Phenol, Test for Unsaturation, Carboxylic acid, Test for NH2, Nitrogen,
Sulphur, Halogen, Starch, Saponin, Ascorbic acid, Glycosides, Reducing Sugar and Triterpenoids contents of
the selected medicinal plants. The ethanolic extract of legume pericarp indicates the presence of major
bioactive compound compare to seeds.
Phytochemical characterization & antimicrobial assay of some indigenous ...PRITAM AON
Phytochemical screening refers to the extraction, screening and identification of the medicinally active substances found in plants. Some of the bioactive substances that can be derived from plants are flavonoids, alkaloids, carotenoids, tannin, antioxidants and phenolic compounds.
Indonesian Wild Ginger (Zingiber sp) Extract: Antibacterial Activity against ...iosrphr_editor
The document summarizes a study that tested the antibacterial activity of extracts from three species of wild ginger plants from Indonesia (Zingiber zerumbet, Zingiber amaricans, and Zingiber aromaticum) against Mycoplasma gallisepticum, a pathogen that causes respiratory disease in chickens. Phytochemical analysis revealed the presence of alkaloids, flavonoids, tannins, and terpenoids in the plant extracts. Disc diffusion and minimum inhibitory concentration assays showed that ethanol extracts of dried rhizomes had the strongest inhibitory effects against the pathogen, with minimum inhibitory concentrations ranging from 7.8 to 31.2 mg/ml. The results suggest that extracts from these wild ginger plants
Antibacterial Activity of Stem Bark Extracts of Oroxylum indicum an Endangere...IOSR Journals
The document summarizes a study on the antibacterial activity of stem bark extracts of Oroxylum indicum, an endangered medicinal plant, against four bacterial strains. The aqueous extracts of the stem bark were tested using the well diffusion method. Results found that extracts showed inhibitory activity against all bacterial strains tested, with the highest activity observed against Bacillus subtilis at a 1:1 extract concentration. This provides evidence that O. indicum may be a potential source of antimicrobial agents and suggests further investigation is needed to identify active compounds responsible for the antibacterial effects.
This document summarizes a study evaluating the preliminary phytochemical and in vitro antioxidant activity of Homalomena aromatica tuber. The tuber was collected and authenticated. Extracts were produced and subjected to phytochemical screening, revealing the presence of various compounds including alkaloids, carbohydrates, saponins, glycosides, phenolic compounds, and flavonoids. The alcoholic extract exhibited dose-dependent DPPH radical scavenging activity, with an IC50 of 61.65 μg/ml, indicating antioxidant properties. Overall, the study found various phytochemicals in the tuber and that the extract showed antioxidant effects, suggesting potential for further investigation.
Comparative study of phytochemical, antimicrobial, cytotoxic and antioxidant ...IJSIT Editor
India is a vast repository of medicinal plants that are used in traditional medical treatments. India gave
‘Ayurveda’ the oldest golden book in herbal medicine system. Medicinal plants play a vital role for the development of
new drugs. Natural products from plant, animal and minerals have been the basis of the treatment of human disease
but plants stood above all. Traditional knowledge can serve as powerful search engine, which will greatly facilitate
intentional, focused and safe natural product drug discovery. These traditions have relatively organized database, and
more exhaustive description of botanical material[1,2]. People of small village are directly in touch with herbs and plant
for treatment purpose, so we have to work together for better result. Although the herbal medicine doesn’t have side
effect but we should follow the strict quality control process. Globalization of herbal medicine system comes with the
better advancement of many oxidative stress related diseases are as a result of accumulation of free radicals in the
body. A lot of researches are going on worldwide directed towards finding natural antioxidants of plants origins. The
aims of this study were to evaluate in vitro phytochemical, antimicrobial, cytotoxic and antioxidant activities and to
screen for phytochemical constituents of Blepharis genus. [Family Acanthaceae] Methonolic crude extract.
This presentation helps to know about the particular media and churna prepared and its anti-microbial activity. This also provides results obtained after testing.
EVALUATION OF ANALGESIC AND ANTI-INFLAMMATORY.pdfgynomark
Amaranthus roxburghianus is one of the traditionally well-known plants with outstanding therapeutic properties, and
is used mostly in treating different diseases in India. Thus, based on these medicinal properties, various investigations
have been undertaken in order to appraise the pharmacological activities and the chemical composition of these
species. Here, we elucidate the analgesic and anti-inflammatory activity of Amaranthus roxburghianus ethanolic
leaves extract. phytochemical screening of Amaranthus roxburghianus extract showed the presence of alkaloids,
Carbohydrates, Glycosides, Flavonoids, Tannins, Proteins, Amino Acids. the ethanolic leaves extract of Amaranthus
roxburghianus, possess peripheral and central analgesic activity in animal model. The Amaranthus roxburghianus
leaves extract shows anti-inflammatory activity in different animal model. Flavonoids and tannins are the major
constituents of Amaranthus roxburghianus leaves, which may be responsible for its Analgesic, Anti-inflammatory
activity.
KEYWORDS: Amaranthus roxburghianus, Phytochemical screening, Analgesic activity, Anti-inflammatory activity
This document summarizes a study investigating the antibacterial, antioxidant, and toxicity properties of Mesua ferrea L. stamens, which are used in traditional medicine. Various extracts of the stamens were tested for antibacterial activity against pathogens. The n-hexane extract showed the most potent antibacterial effects. This extract also exhibited good free radical scavenging activity. Phytochemical analysis revealed the presence of sterols, terpenoids, and volatile oils in the extract. An acute oral toxicity study found the n-hexane extract to be safe in mice. The results support further research on the medicinal properties and safety of M. ferrea stamens.
This document presents the results of a study analyzing the phytochemical composition and biological activities of extracts from different parts of Rheum ribes L. Qualitative tests showed the presence of phenolics and tannins in all parts tested. Quantitatively, the macerated flowers extract had the highest total phenolic and tannin contents. In antioxidant assays, the macerated flowers extract showed the strongest ABTS radical scavenging and ferric reducing activity, while the macerated leaves and Soxhlet radix extracts exhibited the strongest DPPH scavenging and cupric reducing activity respectively. The Soxhlet young shoots extracts displayed the highest anticholinesterase activity. All extracts showed low anti-urease
This document summarizes a study that evaluated the antimicrobial activity of methanol extracts of leaves and seeds from Bixa orellana L. against various bacterial and fungal pathogens. Leaf extracts showed the highest antimicrobial activity, inhibiting all tested pathogens with inhibition zones up to 18mm against Salmonella typhi and Acinetobacter sp. Phytochemical analysis revealed the presence of flavonoids, tannins, saponins, and other compounds in both extracts. Scanning electron microscopy of Pseudomonas aeruginosa treated with leaf extract showed cell disintegration and aggregation. The minimum inhibitory concentration was determined to be 15.62μg/ml for Staphylococcus aureus treated with leaf extract. Overall, the results suggest
Role of mordern technology in Ayurveda RituSingh305
Dhanvantari is the Hindu god of Ayurvedic medicine. Ayurveda is an ancient Indian system of natural and holistic healthcare that focuses on prevention and treatment. Modern research and integrating Ayurveda with modern technologies can help validate and increase its acceptance. Herbal drugs are standardized through various pharmacological studies to establish identity, purity and safety. Techniques like thin layer chromatography are used to detect adulteration and ensure batch-to-batch consistency in Ayurvedic products.
Similar to antimicrobial and antioxidant activity of selected turkish spices (20)
The document evaluates the antimicrobial and antioxidant activities of selected Turkish spices. Samples of five Turkish spices - sumac, zaater, oregano, mint, and basil - were collected from markets and tested. Total microbial counts showed basil and mint had the most natural microflora. Antimicrobial tests found sumac, oregano, and zaater crude extracts and plant extracts showed impressive bacteriostatic activity against E. coli and S. aureus. Antioxidant assays revealed sumac and oregano had the highest antioxidant activity, likely due to their phenolic compounds. The study demonstrates the potential of these Turkish spices to extend food shelf-life and safety through their bioactive properties.
antimicrobial and antioxidant activity of selected turkish spices english ver...Gioacchino dell'Aquila
This document provides an overview of several spices and their properties. It discusses the taxonomy, distribution, ethnobotany, history, and bioactive constituents of five specific spices: Thymbra spicata, Rhus coriaria, Ocimum basilicum, Mentha spicata, and Origanum vulgare. It also reviews the history and modern methods of biopreservation using natural compounds from spices and herbs. The objectives are to evaluate the antimicrobial and antioxidant activities of these five spices against common foodborne pathogens and their potential application as natural preservatives.
Poly Lactic Acid (PLA) is a biodegradable and compostable thermoplastic polymer made from renewable resources like corn, sugar beets and wheat. PLA is produced through fermentation of carbohydrates to lactic acid, then polymerization to form polylactic acid. It has physical properties comparable to polyethylene terephthalate but requires less fossil fuels to produce. While PLA has potential applications for single-use items and packaging due to its sustainability, its production also has criticisms related to energy usage and slowed degradation with certain additives.
This document provides information about various spices including their definitions, common types, sensory and functional properties, nutritional value, medicinal uses, and safety. Some key points:
- Spices are defined as aromatic vegetables used primarily for flavoring rather than nutrition. Common spices discussed include cumin, coriander, cinnamon, cloves, garlic, ginger, and turmeric.
- Spices enhance flavors through volatile aroma compounds and nonvolatile taste compounds. Many have antioxidant and antimicrobial properties that can preserve foods.
- Nutritionally, spices contain antioxidants like flavonoids and polyphenols. Some have significant medicinal properties like anti-inflammatory and analgesic effects.
- The document outlines a
Acrylamide is a chemical that forms in some foods when they are cooked at high temperatures, such as frying, roasting or baking. It has been found to be potentially harmful to human health. Initiatives have been taken by food industries and regulatory bodies to reduce acrylamide levels in foods through best practices in farming, storage, processing and cooking. These include selecting potato varieties with low sugar levels, controlling cooking temperatures and times, and providing guidance to consumers on recommended cooking methods. Ongoing research continues to aim to further lower acrylamide content in foods.
This document provides an overview of the book "Six Arguments for a Greener Diet" published by the Center for Science in the Public Interest. The book makes the case that shifting toward a more plant-based diet could benefit both personal and environmental health. It examines how animal agriculture relates to increased risks of chronic disease, foodborne illness, environmental degradation through impacts on soil, water and air quality, animal welfare issues, and global warming. Each chapter addresses one of these topics in more detail to argue that reducing consumption of meat, dairy and eggs could have wide-ranging health and environmental benefits.
food spoilage - dstrategies of prevention and new trends for preservationGioacchino dell'Aquila
The document discusses strategies for preventing food spoilage and new trends in food preservation. It addresses the microflora that affect food shelf-life and how spoilage manifests. Common prevention methods include managing temperature, water activity, oxygen presence, and food formulation. Newer non-thermal technologies and use of natural antimicrobials are showing promise in extending shelf-life while maintaining quality and safety. Ensuring a stable, safe food supply to meet market needs requires an integrated approach combining traditional and innovative preservation methods.
Heat processing of foods can impact the nutrient content in both positive and negative ways. Water soluble vitamins are particularly susceptible to heat-induced degradation. Blanching and pasteurization aim to minimize nutrient losses through shorter heating times and temperatures. Sterilization exposes foods to higher heat and risks greater vitamin destruction, especially for thiamine, vitamin C, and pantothenic acid in low acid foods. Proper packaging and storage conditions after processing are also important to maintain shelf life and nutritional quality prior to consumption.
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
Cacao, the main component used in the creation of chocolate and other cacao-b...AdelinePdelaCruz
Cacao, the main component used in the creation of chocolate and other cacao-based products is cacao beans, which are produced by the cacao tree in pods. The Maya and Aztecs, two of the earliest Mesoamerican civilizations, valued cacao as a sacred plant and used it in religious rituals, social gatherings, and medical treatments. It has a long and rich cultural history.
A Review on Recent Advances of Packaging in Food IndustryPriyankaKilaniya
Effective food packaging provides number of purposes. It functions as a container to hold and transport the food product, as well as a barrier to protect the food from outside contamination such as water, light, odours, bacteria, dust, and mechanical damage by maintaining the food quality. The package may also include barriers to keep the product's moisture content or gas composition consistent. Furthermore, convenience is vital role in packaging, and the desire for quick opening, dispensing, and resealing packages that maintain product quality until fully consumed is increasing. To facilitate trading, encourage sales, and inform on content and nutritional attributes, the packaging must be communicative. For storage of food there is huge scope for modified atmosphere packaging, intelligent packaging, active packaging, and controlled atmosphere packaging. Active packaging has a variety of uses, including carbon dioxide absorbers and emitters, oxygen scavengers, antimicrobials, and moisture control agents. Smart packaging is another term for intelligent packaging. Edible packaging, self-cooling and self-heating packaging, micro packaging, and water-soluble packaging are some of the advancements in package material.
The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, “The Menu is your blueprint for profitability.”
Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS™
W.H. Bender & Associates
408-784-7371
whb@whbender.com
www.whbender.com
San Jose, California
Panchkula offers a wide array of dining experiences. From traditional North Indian flavors to global cuisine, the city’s restaurants cater to every taste bud. Let’s dive into some of the best restaurants in Panchkula
antimicrobial and antioxidant activity of selected turkish spices
1. BAZI TÜRK BAHARATI ÇESİTLERİNİNBAZI TÜRK BAHARATI ÇESİTLERİNİN
ANTİMİKROBİYAL VE ANTİOKSİDANANTİMİKROBİYAL VE ANTİOKSİDAN
AKTİVİTELERİNİN DEĞERLENDİRİLMESİAKTİVİTELERİNİN DEĞERLENDİRİLMESİ
Gioacchino dell’AQUILADanışman: Yard. Doç. Dr. Duygu
ALTIOK
Yüksek Lisan Tezi
İstanbul, 2013
2. EVALUATION OF ANTIMICROBIAL AND ANTIOXIDANTEVALUATION OF ANTIMICROBIAL AND ANTIOXIDANT
ACTIVITIES OF SELECTED TURKISH SPICESACTIVITIES OF SELECTED TURKISH SPICES
Gioacchino dell’AQUILAAdvisor: Ass. Prof. Dr. Duygu ALTIOK
İstanbul, 2013
Master Thesis
4. What are spices?
FOOD AND DRUG ADMINISTRATIONFOOD AND DRUG ADMINISTRATION
Any aromatic vegetable in whole, broken or ground formAny aromatic vegetable in whole, broken or ground form
whose significant function in food is seasoning ratherwhose significant function in food is seasoning rather
than nutritionalthan nutritional
INTERNATIONAL ORGANISATION FOR STANDARDISATIONINTERNATIONAL ORGANISATION FOR STANDARDISATION
The termThe term spices and condimentsspices and condiments refers to natural plantrefers to natural plant
or vegetable product or mixtures that are used toor vegetable product or mixtures that are used to
impart flavor, aroma and pungency to the foodimpart flavor, aroma and pungency to the food
4
5. Spice Market in Turkey
FAOSTAT 2013
Turkey is the third world biggest
spices producer and its market
is increasing in terms of
Harvested area (Ha), Yield
(Hg/Ha) and Production (Ton)
Turkey
79.097
*1000 $
113.783
*1000 Kg
5
6. Definition of drug
Adapted from Vaidya et al., (2008)
Botanical nameBotanical name SpiceSpice DrugDrug
Cinnamomum aromaticum Cinnamon Bark
Myristica fragrans Mace Aril
Myristica fragrans Nutmeg Endosperm
Eugenia caryophyllata Cloves Flower bud
Curcuma longa Turmeric Root
Zingiber officinale Ginger Rhizome
Laurus nobilis Bayleaf Leaves
Sesamum indicum Sesam Seed, seed oil
6
7. Properties
**Flavoring agentsFlavoring agents in meals, curries, bakery, pickles, processedin meals, curries, bakery, pickles, processed
meats, beverages, liquors.meats, beverages, liquors.
** Enhance or vary the flavors of foods.Enhance or vary the flavors of foods.
** AAntioxidantntioxidant -- antimicrobialantimicrobial propertiesproperties againstagainst food spoilagefood spoilage
** Used asUsed as preservativespreservatives in pickle and chutney.in pickle and chutney.
** Possess importantPossess important nutritionalnutritional andand medicinal propertiesmedicinal properties..
7
9. Chemistry of flavour
FlavoFlavouurr is combination of taste,is combination of taste,
aroma and texturearoma and texture derived from anderived from an
overall combination of volatileoverall combination of volatile
components (components (AAromaroma) and nonvolatile) and nonvolatile
components (components (TTasteaste) in a spice.) in a spice.
9
10. Sensory characteristics
Adapted from Farrel, (1985)
FlavorFlavor SpicesSpices FlavorFlavor SpicesSpices
Sulfurous Onion, Garlic Sweet Anise Cardamom
Fragrant Basil Warm, fruity and
camphrous
Anise
Bay leaf
Pungent and hot
Capsicum
Mustard Warm, spicy, and
very aromatic
Coriander
Ginger
Pungent and sweet
Cloves
Cinnamon Woody Cinnamon
Cloves
10
11. Colour ComponentsSource Agriculture Research Institute, United States Department Agriculture
PigmentPigment TintTint SpiceSpice
β- Carotene Reddish Orange Red pepper, mustard, saffron
Cryptoxanthin Red Paprika, red pepper
Lutein Dark red Paprika
Zeaxanthin Yellow Paprika
Capsanthin Dark red Paprika, red pepper
Crocetin Dark red Saffron
Crocin Yellowish orange Saffron
Flavonoids Yellow Ginger
Curcumin Orange- yellow Turmeric
Chlorophyll Green Coriander, Bay leaf
11
12. SpiceSpice 100 g /KCal100 g /KCal SpiceSpice 100 g /KCal100 g /KCal
Asafoetida 297 Mint 48
Cardamom 229 Mustard 541541
Coriander Seed 288 Nutmeg Fruit 472472
Cumin Seeds 356356 Nutmeg Rind 52
Garlic (Dry) 145 Bishops weed 363363
Ginger (Fresh) 67 Parsley 87
Poppy Seeds 408408 Turmeric 349349
Nutritional factsSource National Institute of Nutrition, ICMR, India
12
20. Objectives
*Evaluation of the potential efficacy of spices as bio-preservatives
*Establishment of investigation protocol for raw spice material
*Determination of the antimicrobial activity
Agar Disc Diffusion Assay with Spice Tablets and Spice Extracts
*Quantification of the antioxidant activity
Trolox Equivalent Antioxidant Capacity
Total Phenol Gallic Acid Equivalent
Total Flavonoid Catechin Equivalent
20
22. Materials
22
Spice samplesSpice samples
Collected from Konya organic farmer's market in October 2012
>Rhus coriaria and Thymbra spicata were wild samples
>Ocimum basilicum, Origanum vulgare, Mentha spicata
were produced and handled following organic procedures
Botanical identification
Department of Pharmacognosy at Eskisehir University
Preparation
*cleaning from foreign bodies
*separately grinding
*stored in dark glass jars
24. Methods
Preliminary operationsPreliminary operations before the experimentsbefore the experiments ::
*Sterilization by autoclave of equipment and materials needed
-Nutrient agar; Nutrient Broth; Phosphate Buffered Pepton Water;
*Activation of culture media (E. coli; S. aureus ) and incubation
*Cleaning surfaces and operator hands with 70% ETOH
*Performing in sterile conditions by Bunsen flame
24
26. Agar Disc Diffusion: Spice Tablets
*100 μL of Microorganism culture is
inoculated and swabbed to cover all the agar
surface
*By ensuring sterility each tablet is placed in
the middle of Petri dishes
*All test were performed in duplicate for each
microorganism
*Petri dishes were incubated for 24 h at 37°C
before reading results
26
31. Total Microbial Count by Agar Pour Plate
in number of CFU
AGAR POUR
PLATE
10-2
10-3
10-5
10-7
10-9
10-11
10-13
K 50 4 - - - - -
K1 2 - - - - - -
N + 40 - - - - -
N1 + 35 - - - - -
Z 10 - - - - - -
Z1 20 - - - - - -
R + + 70 35 20 10 9
R1 + + 80 40 26 12 10
S - - - - - - -
S1 20 1 - - - - -
31
32. Total Microbial Count by Agar Spread Plate
in number of CFU
AGAR SPREAD
PLATE
10-2
10-3
10-5
10-7
10-9
10-11
10-13
K 5 - - - - - -
K1 - - - - - - -
N - - - - - - -
N1 10 - - - - - -
Z 15 - - - - - -
Z1 25 - - - - - -
R + + 70 37 15 7 -
R1 + + 80 40 12 10 -
S - - - - - - -
S1 - - - - - - -
32
33. Results of Total Microbial Count expressed
in CFU average
Pour Plate Method Spread Plate Method
Dilution
(1mL)
CFU Dilution
(0.1 mL)
CFU
K N Z R S K N Z R S
10-2
2.6*103
+ 1.5*103
+ 1*103
10-2
5*103
1*104
2*104
+ -
10-3
2*103
3.7*104
- + 5*102
10-3
- - - + -
10-5
- - - 7.5*106
- 10-5
- - - 7.5*109
-
10-7
- - - 3.7*108
- 10-7
- - - 3.8*109
-
10-9
- - - 2.3*1010
- 10-9
- - - 1.3*1011
-
10-11
- - - 1.1*1012
- 10-11
- - - 8.5*1012
-
10-13
- - - 0.9*1014
- 10-13
- - - - -
33
34. Antimicrobial Activity
►Kind of spice.Kind of spice.
►Composition and concentration of spice.Composition and concentration of spice.
►Microbial species and its occurrence level.Microbial species and its occurrence level.
►Substrate composition.Substrate composition.
►Processing conditions and storage.Processing conditions and storage.
34
41. The experiment had the same results
on the spice mixture.
Presence of colonies might be related
to:
Different composition on fito-
complex.
Antimicrobial concentration
Presence of resistant colonies
Observed in Zahtersamples
Assay on selective Culture media
demonstrated no contamination
Agar Disc Diffusion: Spice Tablets
Spice Mixture
41
42. Spice Tablets Inhibition Zones
(diameter clear zone – tablet diameter) mm
S. aureus E. coli
Positive Control + +
A1 10 4
A2 12 6
R1 10 8
R2 8 10
Z1 17 16
Z2 14 13
N1 13 11
N2 13 11
S1 18 15
S2 20 18
K1 28 36
K2 28 35
42
48. Discussion
*All the sample were active against E. coli and S. aureus
* Rhus coriaria, Thymbra spicata, Origanum vulgare were the most
active
*Wider Inhibition Zones populated by colonies would be absent
increasing the concentration
*Two different inhibition zones shows that more than one
compounds are charged of antimicrobial activity
*Qualitative studies on the samples would clarify which components
are responsible for the antimicrobial activity
48
49. Antioxidant Capacity
(TEAC)
R. coriaria 18,50
T. spicata 12,45
O. basilicum 6,90
O. vulgare 15,95
M. spicata 7,80
Antioxidant Activity Assessments
Trolox Equivalent Antioxidant Capacity
49
Values are expressed in µM Trolox /100 g dw
50. Total Phenol Gallic Acid
Equivalents
(average)
R. coriaria 0,409
T. spicata 0,337
O. basilicum 0,309
O. vulgare 0,3915
M. spicata 0,333
Antioxidant Activity Assessments
Gallic Acid Equivalent Total Phenolic Content
50
Values are expressed in mg GAE/100 g dw
52. Antioxidant Mechanisms
Free radical formation can be delayed by using chelating agents, singlet
oxygen inhibitors and peroxide stabilizers.
The propagation can be minimized by :
Free radical scavenging (donate H)
Quenching oxygen singlet (Carotenoids)
Transition metal chelation (Ascorbic acid)
Antioxidant complexing with radical molecule
52
54. Safety in Use of Spices
►Gaining popularity as bio-preservatives.
►GRAS (Generally Regarded As Safe).
►Natural and consumer friendly.
►Very small amount of extract is effective.
►Provides adequate shelf life and convenience.
►Sensory aspects of food are retained.
54
55. Designing new food spice
Examine theExamine the efficiencyefficiency andand functionalityfunctionality of spices.of spices.
Need to studyNeed to study toxicologytoxicology andand safetysafety..
InteractionsInteractions with food components.with food components.
Mechanisms of actionMechanisms of action against microorganisms.against microorganisms.
Influence onInfluence on nutritionalnutritional andand sensorysensory qualities.qualities.
Method of applications inMethod of applications in marketable foodmarketable food..
Extraction, isolation, andExtraction, isolation, and economic productioneconomic production
55
56. Why not?
*Limits use of doubtful safety artificial preservatives*Limits use of doubtful safety artificial preservatives
(anti-microbial and anti-oxidants)(anti-microbial and anti-oxidants)
*Prevents addition of artificial colorants.*Prevents addition of artificial colorants.
*Food professionals always search for “new” spices*Food professionals always search for “new” spices
*Growing demand for ethnic and cross*Growing demand for ethnic and cross--cultural cuisinescultural cuisines
*Consumers seeking fresh and preservatives free food*Consumers seeking fresh and preservatives free food
*Green consumerism, ecofriendly lifestyles*Green consumerism, ecofriendly lifestyles
56
57. 57
Recommendations
**Increase of plant species to investigate from antimicrobialIncrease of plant species to investigate from antimicrobial
and antioxidant point of viewand antioxidant point of view
**Differentiation of sample accessions in Turkey to underlineDifferentiation of sample accessions in Turkey to underline
regional /endemic plant characteristicsregional /endemic plant characteristics
**Differentiation of method to compare plant propertiesDifferentiation of method to compare plant properties..
**Evaluation of synergistic antimicrobial and antioxidantEvaluation of synergistic antimicrobial and antioxidant
capacitiescapacities
**Consideration about the biological effects in food systemsConsideration about the biological effects in food systems