— In this study, the effects of the grape seed powders and extracts of from two different grape cultivars (Razakı and Siyah Gemre) on the quality characteristics of Turkish sausage were investigated during the ripening period. Some characteristics of Turkish sausage including phenolic content, radical scavenging, hydrogen peroxide scavenging, Fe +2 chelating activity, Inhibition of Escherichia coli, Staphylococcusaureus, Candida albicans were studied. In fermented sausage, grape seed powders and extracts demonstrated the greatest inhibitory activity against Staphylococcus aureus. Furthermore, the results showed that Siyah Gemre grape seed extract was able to reduce Staphylococcusaureus populations by 42 CFU/g, while the population of Escherichia Coli was reduced by 590 CFU/g. Siyah Gemre grape seed extract was able to reduce Candida albicans populations by 880 CFU/g. Also this study demonstrated that grape seed extracts were more effective than grape seed powders. Our results suggest that the use of grape seed extract is a feasible alternative as antibacterial and antioxidant agents to prevent the deterioration of foods by bacteria and oxidation. Keywords— Grape seed powder and extract, Razakı and Siyah Gemre antimicrobial, antioxidant, natural preservative.
Tenderization of camel meat by using fresh ginger (zingiber officinale) extractAlexander Decker
- The document examines using ginger extract to tenderize aged camel meat. Camel meat chunks were marinated with different concentrations (0, 15, 30, 45% v/w) of ginger extract for 48 hours.
- The 30% ginger extract treatment showed the best results in improving water holding capacity, tenderness, and sensory attributes compared to the control.
- Samples treated with 30% ginger extract were then gamma irradiated at doses from 0-4.5 kGy to extend shelf-life while maintaining quality and safety during refrigerated storage.
33.Expression, Production and Purification of Proteinases from Aspergillus spp.Annadurai B
This document summarizes research on the expression, production, and purification of proteinases (proteases) from 18 strains of Aspergillus. The researchers found that Aspergillus flavus and Aspergillus sojae had the highest mycelial dry weight, indicating maximum growth. Aspergillus tamarii and Aspergillus awamori showed the highest protein content. Aspergillus nidulance had the highest proteinase content. The proteinases were purified using ammonium sulfate precipitation and column chromatography. SDS-PAGE analysis revealed a protease band with a molecular weight of 60,000 Da. The study demonstrates that certain Aspergillus strains are good producers of extracellular proteinases, which
EFFECT OF DIFFERENT NATURAL ANTIOXIDANT EXTRACTS ON THE SHELF LIFE OF FUNCTI...akdasivri
Chicken meat nuggets were incorporated with three different anti oxidant
extracts (1% level) of curry leaf (T1), guava leaf (T2) and green tea (T3)
separately along with control and stored at frozen temperature to study the antioxidant effect on the physico chemical, microbiological and sensory attributes. The results revealed that on advancement of storage period, the overall mean scores of physico chemical and microbiological parameters
were increased (P<0.05) and sensory scores were decreased (P<0.05)
irrespective of treatment. However, green tea incorporated nuggets (T3) showed (P<0.05) significantly lower scores for pH, TBARS, free fatty acid
value and SPC than other treatments. Higher (P<0.05) sensory scores were
observed for nuggets incorporated with green tea extract than control and
other treated samples. Curry leaf and guava leaf extract incorporated nuggets also had minor antioxidant effect on selected parameters than the control but not up to the level of green tea extract
31.Expression, production and purification of proteinases from microbesAnnadurai B
The document summarizes a study on the expression, production, and purification of proteinases (protease enzymes) from various microbes. 66 microbial strains were screened for protease production. Bacillus showed the highest mycelial growth. Aspergillus produced the highest amount of extracellular protease in its culture filtrate. The proteases were then purified using ammonium sulfate precipitation and column chromatography. SDS-PAGE gel electrophoresis identified protease protein bands around 60 kDa. The results showed that the microbes studied are good producers of extracellular proteases that have potential industrial applications.
This document summarizes a research project that optimized pectinase production from different organic wastes. The objectives were to determine the optimal ratio of citrus fruit peel powder and wheat bran for maximum pectinase production at lowest cost. Different ratios of mosambi, kinnu and orange peels with wheat bran were tested, and mosambi peel with wheat bran at a 1:3 ratio produced the highest pectinase activity. Incubation for 25 minutes was found to be the optimum time for pectin breakdown. The research concluded that mosambi peel is the best substrate for producing pectinase using this solid-state fermentation method.
1) Baobab seed oil was extracted and biodegraded using the fungus Aspergillus niger over 49 days. The pH decreased and viscosity increased gradually as biodegradation progressed.
2) Fourier transform infrared spectroscopy showed shifts in the absorption bands of functional groups like carbonyl and hydroxyl groups, indicating biodegradation.
3) Gas chromatography-mass spectrometry analysis identified the esterification of unsaturated carboxylic acid to 9-octadecanoic acid and formation of 2-hydroxy-1,3-propanediyl ester, showing biodegradation occurred within 35 days.
Statistical Based Media Optimization and Production of Clavulanic Acid By Sol...bioejjournal
Statistics based optimization, Plackett–Burman design (PBD) and response surface methodology (RSM) were employed to screen and optimize the media components for the production of clavulanic acid from Streptomyces clavuligerus MTCC 1142, using solid state fermentation. jackfruit seed powder was used as both the solid support and carbon source for the growth of Streptomyces
clavuligerus MTCC 1142. Based on the positive influence of the Pareto chart obtained from PBD on clavulanic acid production, five media components – yeast extract, beef extract, sucrose, malt extract
and ferric chloride were screened. Central composite design (CCD) was employed using these five
media components- yeast extract 2.5%, beef extract 0.5%, sucrose 2.5%, malt extract 0.25% and ferric
chloride nutritional factors at three levels, for further optimization, and the second order polynomial
equation was derived, based on the experimental data. Response surface methodology showed that
the concentrations of yeast extract 2.5%, beef extract 0.5%, sucrose 2.5%, malt extract 0.25% and ferric
chloride 2.5% were the optimal levels for maximal clavulanic acid production (19.37 mg /gds) which
were validated through experiments.
Statistical based media optimization and production of clavulanic acid by sol...bioejjournal
Statistics based optimization, Plackett–Burman design (PBD) and response surface methodology
(RSM) were employed to screen and optimize the media components for the production of
clavulanic acid from Streptomyces clavuligerus MTCC 1142, using solid state fermentation. jackfruit
seed powder was used as both the solid support and carbon source for the growth of Streptomyces
clavuligerus MTCC 1142. Based on the positive influence of the Pareto chart obtained from PBD on
clavulanic acid production, five media components – yeast extract, beef extract, sucrose, malt extract
and ferric chloride were screened. Central composite design (CCD) was employed using these five
media components- yeast extract 2.5%, beef extract 0.5%, sucrose 2.5%, malt extract 0.25% and ferric
chloride nutritional factors at three levels, for further optimization, and the second order polynomial
equation was derived, based on the experimental data. Response surface methodology showed that
the concentrations of yeast extract 2.5%, beef extract 0.5%, sucrose 2.5%, malt extract 0.25% and ferric
chloride 2.5% were the optimal levels for maximal clavulanic acid production (19.37 mg /gds) which
were validated through experiments.
Tenderization of camel meat by using fresh ginger (zingiber officinale) extractAlexander Decker
- The document examines using ginger extract to tenderize aged camel meat. Camel meat chunks were marinated with different concentrations (0, 15, 30, 45% v/w) of ginger extract for 48 hours.
- The 30% ginger extract treatment showed the best results in improving water holding capacity, tenderness, and sensory attributes compared to the control.
- Samples treated with 30% ginger extract were then gamma irradiated at doses from 0-4.5 kGy to extend shelf-life while maintaining quality and safety during refrigerated storage.
33.Expression, Production and Purification of Proteinases from Aspergillus spp.Annadurai B
This document summarizes research on the expression, production, and purification of proteinases (proteases) from 18 strains of Aspergillus. The researchers found that Aspergillus flavus and Aspergillus sojae had the highest mycelial dry weight, indicating maximum growth. Aspergillus tamarii and Aspergillus awamori showed the highest protein content. Aspergillus nidulance had the highest proteinase content. The proteinases were purified using ammonium sulfate precipitation and column chromatography. SDS-PAGE analysis revealed a protease band with a molecular weight of 60,000 Da. The study demonstrates that certain Aspergillus strains are good producers of extracellular proteinases, which
EFFECT OF DIFFERENT NATURAL ANTIOXIDANT EXTRACTS ON THE SHELF LIFE OF FUNCTI...akdasivri
Chicken meat nuggets were incorporated with three different anti oxidant
extracts (1% level) of curry leaf (T1), guava leaf (T2) and green tea (T3)
separately along with control and stored at frozen temperature to study the antioxidant effect on the physico chemical, microbiological and sensory attributes. The results revealed that on advancement of storage period, the overall mean scores of physico chemical and microbiological parameters
were increased (P<0.05) and sensory scores were decreased (P<0.05)
irrespective of treatment. However, green tea incorporated nuggets (T3) showed (P<0.05) significantly lower scores for pH, TBARS, free fatty acid
value and SPC than other treatments. Higher (P<0.05) sensory scores were
observed for nuggets incorporated with green tea extract than control and
other treated samples. Curry leaf and guava leaf extract incorporated nuggets also had minor antioxidant effect on selected parameters than the control but not up to the level of green tea extract
31.Expression, production and purification of proteinases from microbesAnnadurai B
The document summarizes a study on the expression, production, and purification of proteinases (protease enzymes) from various microbes. 66 microbial strains were screened for protease production. Bacillus showed the highest mycelial growth. Aspergillus produced the highest amount of extracellular protease in its culture filtrate. The proteases were then purified using ammonium sulfate precipitation and column chromatography. SDS-PAGE gel electrophoresis identified protease protein bands around 60 kDa. The results showed that the microbes studied are good producers of extracellular proteases that have potential industrial applications.
This document summarizes a research project that optimized pectinase production from different organic wastes. The objectives were to determine the optimal ratio of citrus fruit peel powder and wheat bran for maximum pectinase production at lowest cost. Different ratios of mosambi, kinnu and orange peels with wheat bran were tested, and mosambi peel with wheat bran at a 1:3 ratio produced the highest pectinase activity. Incubation for 25 minutes was found to be the optimum time for pectin breakdown. The research concluded that mosambi peel is the best substrate for producing pectinase using this solid-state fermentation method.
1) Baobab seed oil was extracted and biodegraded using the fungus Aspergillus niger over 49 days. The pH decreased and viscosity increased gradually as biodegradation progressed.
2) Fourier transform infrared spectroscopy showed shifts in the absorption bands of functional groups like carbonyl and hydroxyl groups, indicating biodegradation.
3) Gas chromatography-mass spectrometry analysis identified the esterification of unsaturated carboxylic acid to 9-octadecanoic acid and formation of 2-hydroxy-1,3-propanediyl ester, showing biodegradation occurred within 35 days.
Statistical Based Media Optimization and Production of Clavulanic Acid By Sol...bioejjournal
Statistics based optimization, Plackett–Burman design (PBD) and response surface methodology (RSM) were employed to screen and optimize the media components for the production of clavulanic acid from Streptomyces clavuligerus MTCC 1142, using solid state fermentation. jackfruit seed powder was used as both the solid support and carbon source for the growth of Streptomyces
clavuligerus MTCC 1142. Based on the positive influence of the Pareto chart obtained from PBD on clavulanic acid production, five media components – yeast extract, beef extract, sucrose, malt extract
and ferric chloride were screened. Central composite design (CCD) was employed using these five
media components- yeast extract 2.5%, beef extract 0.5%, sucrose 2.5%, malt extract 0.25% and ferric
chloride nutritional factors at three levels, for further optimization, and the second order polynomial
equation was derived, based on the experimental data. Response surface methodology showed that
the concentrations of yeast extract 2.5%, beef extract 0.5%, sucrose 2.5%, malt extract 0.25% and ferric
chloride 2.5% were the optimal levels for maximal clavulanic acid production (19.37 mg /gds) which
were validated through experiments.
Statistical based media optimization and production of clavulanic acid by sol...bioejjournal
Statistics based optimization, Plackett–Burman design (PBD) and response surface methodology
(RSM) were employed to screen and optimize the media components for the production of
clavulanic acid from Streptomyces clavuligerus MTCC 1142, using solid state fermentation. jackfruit
seed powder was used as both the solid support and carbon source for the growth of Streptomyces
clavuligerus MTCC 1142. Based on the positive influence of the Pareto chart obtained from PBD on
clavulanic acid production, five media components – yeast extract, beef extract, sucrose, malt extract
and ferric chloride were screened. Central composite design (CCD) was employed using these five
media components- yeast extract 2.5%, beef extract 0.5%, sucrose 2.5%, malt extract 0.25% and ferric
chloride nutritional factors at three levels, for further optimization, and the second order polynomial
equation was derived, based on the experimental data. Response surface methodology showed that
the concentrations of yeast extract 2.5%, beef extract 0.5%, sucrose 2.5%, malt extract 0.25% and ferric
chloride 2.5% were the optimal levels for maximal clavulanic acid production (19.37 mg /gds) which
were validated through experiments.
STATISTICAL BASED MEDIA OPTIMIZATION AND PRODUCTION OF CLAVULANIC ACID BY SOL...bioejjournal
Statistics based optimization, Plackett–Burman design (PBD) and response surface methodology (RSM) were employed to screen and optimize the media components for the production of clavulanic acid from Streptomyces clavuligerus MTCC 1142, using solid state fermentation. jackfruit seed powder was used as both the solid support and carbon source for the growth of Streptomyces clavuligerus MTCC 1142. Based on the positive influence of the Pareto chart obtained from PBD on
clavulanic acid production, five media components – yeast extract, beef extract, sucrose, malt extract and ferric chloride were screened. Central composite design (CCD) was employed using these five media components- yeast extract 2.5%, beef extract 0.5%, sucrose 2.5%, malt extract 0.25% and ferric
chloride nutritional factors at three levels, for further optimization, and the second order polynomial
equation was derived, based on the experimental data. Response surface methodology showed that the concentrations of yeast extract 2.5%, beef extract 0.5%, sucrose 2.5%, malt extract 0.25% and ferric chloride 2.5% were the optimal levels for maximal clavulanic acid production (19.37 mg /gds) which
were validated through experiments.
Effect of Cooking on the Polyunsaturated Fatty Acid and Antioxidant Propertie...IJERA Editor
The effect of cooking method on the polyunsaturated fatty acid and antioxidant properties of small indigenous freshwater fish species, Amblypharyngodon mola and Puntius sophore of the Eastern Himalayas were determined. In the raw and fried samples, docosahexaenoic acid was significantly higher (2.907 and 1.167mg/100g) in Amblypharyngodon mola and lowest (0.749 and 0.291mg/100g) were recorded in Puntius sophore. The eicosapentaenoic acid of raw, fried and curried samples of Amblypharyngodon mola were recorded higher. In DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging assay of IC50 value of the raw fish extract were 2.9μg/ml and 1.66μg/ml respectively. The highest antioxidant activity was found in fish curry of Amblypharyngodon mola (0.11μg/ml). It shows that the Maillard reaction product forms the melanoidin during cooking, increases the antioxidant property of the fish curry and also improved the taste.
This document discusses a study on increasing the ratio of rice to barley that can be used in brewing beer. It found that rice naturally contains lower levels of soluble protein compared to barley, limiting how much rice can be used. The study tested adding the protease enzyme Neutrase and modifying mashing methods to increase soluble nitrogen levels in wort made from rice. It determined that mashing rice for 60 minutes and adding 400 μl of Neutrase per 50g of rice was optimal. Activating another enzyme also increased solubilized protein from rice. Various rice-barley mixtures were then mashed and fermented, finding worts with sufficient nitrogen levels could contain up to 80% rice. Therefore, enzyme addition and mashing
Study on the Extraction Technology of Ginkgo Biloba Leaf Extract by Enzymolys...Agriculture Journal IJOEAR
In this paper, we select Ginkgo biloba leaves in Taizhou as raw materials and use cellulase and pectinase to hydrolyze Ginkgo biloba leaves, and then the Ginkgo biloba leaves extract was prepared by microbial fermentation. Firstly, cellulase and pectinase were selected for single factor experiment and orthogonal experiment to determine the effect of enzyme dosage, enzymolysis time, temperature and pH value on the extraction rate of Ginkgo biloba leaves; then, microbial fermentation was used to study the effect of optimal temperature, time and pH value on the extraction rate of Ginkgo biloba leaves. The results showed that: the optimal enzyme content was 0.2%, the time of enzymolysis is 2 h, the temperature of enzymolysis was 4 o C, the pH of enzymolysis was 4.5; the optimal microorganism content of fermentation was 4%, the temperature of fermentation was 30 o C, the time of fermentation was 8 D, the pH of fermentation was 5,and extraction rate was 18.56%.
Optimization of process parameters for the production of l glutaminase with m...eSAT Journals
Abstract L-Glutaminase, an amidohydrolase enzyme has been a choice of interest in the treatment of leukaemia since the discovery of its anti-tumour properties. Because it is a potent anti leukemic agent and a flavor-enhancing agent used in the food industry, many researchers have focused their attention on L-glutaminase. L-Glutaminase is majorly produced by micro organisms including bacteria, yeast and fungi. In the present study, production of L-Glutaminase from fungi, Aspergillus wentii was reported. Solid state fermentation was followed in the study for the enzyme production using different agro-industrial by products which include coconut oil cake, sesame oil cake, groundnut oil cake and neem oil cake. Out of them potential substrates were screened and used as mixed substrate. Mixed substrate was selected by mixing coconut oil cake and sesame oil cake in different compositions. The best composition, 1.25gm coconut oil cake and 3.75gm sesame oil cake was selected. Effect of process parameters namely temperature, pH, incubation time, moisture content, inoculum volume on enzyme production was investigated. Also effect of supplementary carbon sources, nitrogen sources, metal ions and glutamine concentration was studied and their optimum conditions were determined. The organism produced high levels of enzyme at an optimum temperature of 28C and optimum pH 7.0, after 120h of incubation with 40% inoculum volume and 50% moisture content. Enhanced production was obtained on addition of 1% W/V D-glucose, peptone, magnesium sulphate and 1% W/W glutamine as supplements which showed an increase to four folds. Using this optimized media components and parameters; the L-Glutaminase activity 496U/gds was obtained. Keywords: L-Glutaminase, leukaemia, Aspergillus wentii, solid state fermentation, mixed substrate
Production and characterization of fermented rice flour containing gamma-amin...Agriculture Journal IJOEAR
Abstract— Fermented foods provides therapeutical attributes beyond their basic nutritional value and are known to reduce disease risk. Broken rice was fermented using Enterococcus faecium NCIM 5593 and its fermentation characteristics was studied. Attempts were made to formulate gamma-aminobutyric acid (GABA) containing fermented rice flour (GFRF) by lactic acid fermentation. Fermentation enhanced the level of GABA and antioxidant phenolics. GFRF exhibited potential antioxidant capacity evaluated against DPPH (77.89±1.85 mg vitamin C equivalent/g dry matter) and ABTS (163.21±2.81 mg vitamin C equivalent/g dry matter) radicals. Fermentation significantly increased the levels of proteins and reduced carbohydrate content. Microstructure of GFRF was also influenced, where its starch granules where released from its enclosed structure after fermentation. In addition, fermentation enhanced the whiteness of the flour. This investigation shows evidence that fermentation modified the functionality of GFRF and can be used as a functional food ingredient. Further studies are directed towards studying the effect of GFRF extract to ameliorate neurotoxin induced oxidative dysfunctions and neurotoxicity in mice model.
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.
Optimization of key process variables for enhanced refamycin b production in ...ijabjournal
In the present study of solid media conditions for the refamycin B yield by solid state fermentation was studied and optimized using both classical method and statistical design of experiments). Statistical analysis of the results of Plackett–Burman showed that the lower level of initial moisture , initial pH, barbital, glucose and to solid media, or increase in the concentration of xylose in the range tested, results in significant effect in refamycin B yield of AmycolatopsisrifamycinicaMTCC 14 by solid state
fermentation. The effect of change in the levels of initial moisture, initial pH, barbital, glucose and xylose
on the rfefamycin B yield was studied using central composite design methodology. Statistical analysis of
the data showed that all the independent process had significant effect on refamycin B yield. The interaction between initial moisture and initial pH, between initial moisture and barbital, between initial moisture and glucose, between initial moisture and xylose, between initial pH and xylose, between barbital and glucose, between barbital and xylose, and between glucose and xylose were significant when the response was refamycin B.
This document summarizes a study that aimed to develop an extract of bambara nut (Vigna subterranea) protein for use as a reagent in skin prick tests (SPTs) to detect food allergies. Bambara nut protein was extracted via isoelectric precipitation and characterized via SDS-PAGE, identifying 14 bands between 17-122 kDa. The extract was formulated into an SPT reagent and tested on 11 individuals with food allergies and 9 without, measuring wheal responses. Total and bambara nut-specific IgE in subject sera were also analyzed. Two allergic subject sera showed specific IgE binding to bambara nut allergen by immunoblotting
International Journal of Engineering and Science Invention (IJESI)inventionjournals
This study evaluated the nutritional quality of treated and untreated Jatropha curcas seed meals used to formulate diets for rats. Proximate analysis showed the food intake and growth parameters like growth rate, protein efficiency ratio, and food transformation index of rats were significantly better for diets made from treated seed meals compared to untreated meals. The differences were attributed to reductions in anti-nutrients like phorbol esters and trypsin inhibitors achieved through various treatments. This suggests treatments that reduce anti-nutrients can improve the nutritional value of Jatropha seeds and support animal growth without negative effects.
This document summarizes a master's dissertation on using artichoke extract to prolong the shelf life of meat and meat products. The objectives were to analyze artichoke's antioxidant properties and capacity, evaluate its antioxidant effects on beef and poultry, and detail its mechanisms for inhibiting oxidation. Most information came from science databases. Artichokes contain flavonoids and phenolic acids that are natural antioxidants. Various extraction methods were used to obtain the extract. Tests then measured the extract's antioxidant activity and effects when added to different meats stored at varying temperatures and times. Results showed the extract significantly reduced oxidation in most cases. Therefore, artichoke extract represents a good natural alternative to synthetic antioxidants for preserving meat products.
Hydrolytic activity of amylase produced in solid state fermentation by a lo...Samuel Kwatia
This document summarizes research on the production and characterization of amylase enzyme from a strain of Aspergillus niger using solid-state fermentation. Key findings include:
- Amylase was produced using optimized fermentation conditions and showed highest activity at pH 4-8 and temperatures of 30-60°C.
- Partial purification using ammonium sulfate increased the specific activity and concentration of amylase.
- The purified enzyme was able to hydrolyze starches from various sources like maize, yam and cassava, producing reducing sugars.
- Different starch sources showed varying susceptibility to hydrolysis, with maize starch being most easily broken down.
Potential use of nylon scouring pad cubes attachment method for pectinase pro...Haritharan Weloosamy
This document summarizes a study that investigated using nylon scouring pad cubes as a support matrix for immobilizing fungal cells of Aspergillus niger HFD5A-1 to enhance pectinase production. The study found that immobilizing A. niger cells on scouring pad cubes resulted in higher pectinase activity compared to free cells. Various culture parameters were optimized, including the number of scouring pad cubes, inoculum size, agitation speed, and temperature. Under optimized conditions of 6 scouring pad cubes, an inoculum size of 1 × 107 spores/mL, an agitation speed of 150 rpm, and a temperature of 30°C, pect
Effects of Fermentation of Cashew Kernel on the Nutrient Value of Cassava Sem...Agriculture Journal IJOEAR
— Protein-energy malnutrition in children is a public health problem. This nutrition problem is attributed to inappropriate complementary feeding. Indeed, the cost of high-quality food supplements is high and traditional food supplements have a low nutritional quality related to the presence of antinutritional factors. The objective of this study is to determine acceptability and antinutritional factors in attiéké / cashew kernel composite flours. The cashew kernel flour is produced after various technological treatments to obtain two types of flour (unfermented flour and fermented flour). Physico-chemical and sensory analyzes are performed. The results showed that fermentation has an influence on the parameters studied. The protein contents of the unfermented formulations range from 7.53% to 10.62% while those of the fermented formulations range from 8.23% to 11.53%. Both formulations contain antinutritional factors.
Synthesis of bioethanol from tamarind seeds using marine strain of Saccharomy...Asheesh Padiyar
Bioethanol can be used as a second generation advanced biofuels. Currently it is mainly produced from starch but bioethanol production from starch leads to competition for food, land and price. Therefore, ligno-cellulosic agricultural residues are potentially used for bioethanol production to solve such challenges. In the present work acid pretreated tamarind kernel powder is used as a ligno-cellulosic biomass for bioethanol production using marine yeast. Greater osmosis tolerance, greater special chemical productivity and production of industrial enzymes are the unique characteristics of marine yeast over terrestrial strains. Hence, marine yeasts have great
potential to be applied in various industries. Therefore, the marine strain of saccharomyces cerevisiaewas isolated from marine water and was used for bioethanol production and the bioethanol yield was optimized using the full factorial design methodology. The amount of Bioethanol yield on day 2 was found to be 2.3g/l and the interaction effects were also studied using Minitab 17 software.
Studies on certain quality attributes of meat pickle prepared from spent chickenljmonking
This document summarizes a study on the quality attributes of meat pickle prepared from spent chicken meat. Spent chicken meat was marinated, pressure cooked, fried with spices, and packed in jars. The pickle was analyzed over 90 days of storage at room temperature. Key findings:
1) The pickle had 61.89% moisture, 17.28% protein, 14.65% fat, and 3.35% ash. pH and mold counts did not differ significantly during storage but TBA values and bacterial counts increased significantly over time.
2) Sensory analysis found decreasing scores for color, flavor, and overall acceptance during storage, though texture and juiciness did not differ significantly.
3) The
Assessing Constituents and Efficiency of Neem Seeds Powder (Azadirachtaindica...Agriculture Journal IJOEAR
Neem is an indigenous tree spreading over some tropical arid climatic area. The trees are carrying fruits containing seeds. The importance of this study is to identify the benefits gained from Neem seeds powder being applied as soil conditioner. The objective is to estimate the inherent chemical components of Neem powder and eventually assess its potential on decreasing soil pH values and salinity levels. Soil samples were collected from College of Agricultural Studies, Sudan University of Science and Technology (SUST). A total of 6 kilogram soil was taken at a depth of 0-30cm from the soil surface, dried and grinded to pass 2mm sieve, divided equally into 4 groups each of 1.5Kg (equivalent to 1500mg). The soil samples were analyzed to determine their chemical and physical properties. Neem seeds were obtained from Department of Integrated Pest Management that belongs to the Institution of ENRDRI. Neem seeds are dried, grinded and kept under room temperature, further used for determine their physical and chemical properties. To each subsoil sample (1.5Kg.) and amount of 0g, 25g, 50g and 75g Neem seeds powder was added and thoroughly mixed. Each of the 4 soils-Neem seeds powder mixture was subdivided into 15 pots, each containing 10mg of the mixture. The experiment ended up with 3 different treatments and the control. After 14 week incubation, the soil-Neem mixtures were analyzed for pH and Ec. At 25% Neem seeds powder, pH recorded values ranging from 7.22-7.99, and values of 7.47-7.89 were for Neem seeds powder of 50% and 75% respectively. Variation in electrical conductivity among different treatments recorded different values according to change in Neem seeds contents. At 25%, electrical conductivity values ranged from 0.22-0.33, at 50% and 75% recorded 0.17-0.28, and 0.17-0.28 respectively, while being 0.22-0.32 in the control. Results showed that the soil pH and electrical conductivity have decreased with increasing Neem seeds powder. Also on conclusion, the results indicated that Neem seeds powder can be used as organic amendment for saline and alkaline soil.
Biotechnological applications in agriculture a new source of edibleSiamak Alizade
This document summarizes research on using the Terminalia belerica plant for various biotechnological applications. Key points:
- The plant's seeds can be used to produce a new edible oil, comprising 37% of the dry kernel weight. Analysis found the oil contains fatty acids similar to olive oil.
- Byproducts of oil extraction include an oilcake containing high levels of nitrogen (8.34%) and proteins (60% digestible) suitable for use as biofertilizer.
- Other byproducts include tannins extracted from the fruit pulp, suitable for use in leather/medicine, and antioxidants like gallic acid in the seed coat with potential to preserve vegetable oils.
Lipase Production from Bacillus subtilis using various Agricultural wasteIJAEMSJORNAL
Lipases was produced by Bacillus subtilis PCSIR NL-38 strain and rape seed oil cake as substrate. Surface fermentation of minimal media in 250ml conical flask under static conditions gave 12.81 U/ml of lipases at 40°C for 48 hours. Lipase activity was monitored titrimatrically. Optimization of physicochemical parameters indicated that PCSIR NL-38 showed maximum lipase production at pH 7 with NH4NO3 as inorganic nitrogen source, glucose as carbon source, FeSO4.7H2O as salt, with 7% inoculum size and 96 hours of incubation.
In Ayurveda, the leaf juice of Adhatoda vasica, a shrub native to Asia is incorporated in
many traditional herbal formulations. However, suitable solvent and a suitable extraction
method for phytochemical profiling are not well established, and there is no published mass
spectra structural interpretation of the identified compounds. This has caused a few
problems in herbal formulation research due to the bias derived from different extraction
methods. Therefore, this study used polar and non polar extraction for phytochemical
analysis on Adhatoda vasica, aiming to assess the potential impact of different solvents. This
study included extractive value, total phenol and alkaloid content of the leaves in different
preparations. Gas Chromatography coupled with Mass Spectrometry (GC-MS) was used to
study the phytochemical profile of different solvents. Significant differences were observed in
all the parameters such as extract yield, total phenol, total alkaloid and phytochemical
composition. The ethanol extract stood out most for effective extraction of phytochemicals,
especially for the alkaloids. The results highlight the necessity for comparative analyses of
chemical composition in different solvent extractions and careful choice and validation of
analytical methodology in herbal formulation research.
STATISTICAL BASED MEDIA OPTIMIZATION AND PRODUCTION OF CLAVULANIC ACID BY SOL...bioejjournal
Statistics based optimization, Plackett–Burman design (PBD) and response surface methodology (RSM) were employed to screen and optimize the media components for the production of clavulanic acid from Streptomyces clavuligerus MTCC 1142, using solid state fermentation. jackfruit seed powder was used as both the solid support and carbon source for the growth of Streptomyces clavuligerus MTCC 1142. Based on the positive influence of the Pareto chart obtained from PBD on
clavulanic acid production, five media components – yeast extract, beef extract, sucrose, malt extract and ferric chloride were screened. Central composite design (CCD) was employed using these five media components- yeast extract 2.5%, beef extract 0.5%, sucrose 2.5%, malt extract 0.25% and ferric
chloride nutritional factors at three levels, for further optimization, and the second order polynomial
equation was derived, based on the experimental data. Response surface methodology showed that the concentrations of yeast extract 2.5%, beef extract 0.5%, sucrose 2.5%, malt extract 0.25% and ferric chloride 2.5% were the optimal levels for maximal clavulanic acid production (19.37 mg /gds) which
were validated through experiments.
Effect of Cooking on the Polyunsaturated Fatty Acid and Antioxidant Propertie...IJERA Editor
The effect of cooking method on the polyunsaturated fatty acid and antioxidant properties of small indigenous freshwater fish species, Amblypharyngodon mola and Puntius sophore of the Eastern Himalayas were determined. In the raw and fried samples, docosahexaenoic acid was significantly higher (2.907 and 1.167mg/100g) in Amblypharyngodon mola and lowest (0.749 and 0.291mg/100g) were recorded in Puntius sophore. The eicosapentaenoic acid of raw, fried and curried samples of Amblypharyngodon mola were recorded higher. In DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging assay of IC50 value of the raw fish extract were 2.9μg/ml and 1.66μg/ml respectively. The highest antioxidant activity was found in fish curry of Amblypharyngodon mola (0.11μg/ml). It shows that the Maillard reaction product forms the melanoidin during cooking, increases the antioxidant property of the fish curry and also improved the taste.
This document discusses a study on increasing the ratio of rice to barley that can be used in brewing beer. It found that rice naturally contains lower levels of soluble protein compared to barley, limiting how much rice can be used. The study tested adding the protease enzyme Neutrase and modifying mashing methods to increase soluble nitrogen levels in wort made from rice. It determined that mashing rice for 60 minutes and adding 400 μl of Neutrase per 50g of rice was optimal. Activating another enzyme also increased solubilized protein from rice. Various rice-barley mixtures were then mashed and fermented, finding worts with sufficient nitrogen levels could contain up to 80% rice. Therefore, enzyme addition and mashing
Study on the Extraction Technology of Ginkgo Biloba Leaf Extract by Enzymolys...Agriculture Journal IJOEAR
In this paper, we select Ginkgo biloba leaves in Taizhou as raw materials and use cellulase and pectinase to hydrolyze Ginkgo biloba leaves, and then the Ginkgo biloba leaves extract was prepared by microbial fermentation. Firstly, cellulase and pectinase were selected for single factor experiment and orthogonal experiment to determine the effect of enzyme dosage, enzymolysis time, temperature and pH value on the extraction rate of Ginkgo biloba leaves; then, microbial fermentation was used to study the effect of optimal temperature, time and pH value on the extraction rate of Ginkgo biloba leaves. The results showed that: the optimal enzyme content was 0.2%, the time of enzymolysis is 2 h, the temperature of enzymolysis was 4 o C, the pH of enzymolysis was 4.5; the optimal microorganism content of fermentation was 4%, the temperature of fermentation was 30 o C, the time of fermentation was 8 D, the pH of fermentation was 5,and extraction rate was 18.56%.
Optimization of process parameters for the production of l glutaminase with m...eSAT Journals
Abstract L-Glutaminase, an amidohydrolase enzyme has been a choice of interest in the treatment of leukaemia since the discovery of its anti-tumour properties. Because it is a potent anti leukemic agent and a flavor-enhancing agent used in the food industry, many researchers have focused their attention on L-glutaminase. L-Glutaminase is majorly produced by micro organisms including bacteria, yeast and fungi. In the present study, production of L-Glutaminase from fungi, Aspergillus wentii was reported. Solid state fermentation was followed in the study for the enzyme production using different agro-industrial by products which include coconut oil cake, sesame oil cake, groundnut oil cake and neem oil cake. Out of them potential substrates were screened and used as mixed substrate. Mixed substrate was selected by mixing coconut oil cake and sesame oil cake in different compositions. The best composition, 1.25gm coconut oil cake and 3.75gm sesame oil cake was selected. Effect of process parameters namely temperature, pH, incubation time, moisture content, inoculum volume on enzyme production was investigated. Also effect of supplementary carbon sources, nitrogen sources, metal ions and glutamine concentration was studied and their optimum conditions were determined. The organism produced high levels of enzyme at an optimum temperature of 28C and optimum pH 7.0, after 120h of incubation with 40% inoculum volume and 50% moisture content. Enhanced production was obtained on addition of 1% W/V D-glucose, peptone, magnesium sulphate and 1% W/W glutamine as supplements which showed an increase to four folds. Using this optimized media components and parameters; the L-Glutaminase activity 496U/gds was obtained. Keywords: L-Glutaminase, leukaemia, Aspergillus wentii, solid state fermentation, mixed substrate
Production and characterization of fermented rice flour containing gamma-amin...Agriculture Journal IJOEAR
Abstract— Fermented foods provides therapeutical attributes beyond their basic nutritional value and are known to reduce disease risk. Broken rice was fermented using Enterococcus faecium NCIM 5593 and its fermentation characteristics was studied. Attempts were made to formulate gamma-aminobutyric acid (GABA) containing fermented rice flour (GFRF) by lactic acid fermentation. Fermentation enhanced the level of GABA and antioxidant phenolics. GFRF exhibited potential antioxidant capacity evaluated against DPPH (77.89±1.85 mg vitamin C equivalent/g dry matter) and ABTS (163.21±2.81 mg vitamin C equivalent/g dry matter) radicals. Fermentation significantly increased the levels of proteins and reduced carbohydrate content. Microstructure of GFRF was also influenced, where its starch granules where released from its enclosed structure after fermentation. In addition, fermentation enhanced the whiteness of the flour. This investigation shows evidence that fermentation modified the functionality of GFRF and can be used as a functional food ingredient. Further studies are directed towards studying the effect of GFRF extract to ameliorate neurotoxin induced oxidative dysfunctions and neurotoxicity in mice model.
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.
Optimization of key process variables for enhanced refamycin b production in ...ijabjournal
In the present study of solid media conditions for the refamycin B yield by solid state fermentation was studied and optimized using both classical method and statistical design of experiments). Statistical analysis of the results of Plackett–Burman showed that the lower level of initial moisture , initial pH, barbital, glucose and to solid media, or increase in the concentration of xylose in the range tested, results in significant effect in refamycin B yield of AmycolatopsisrifamycinicaMTCC 14 by solid state
fermentation. The effect of change in the levels of initial moisture, initial pH, barbital, glucose and xylose
on the rfefamycin B yield was studied using central composite design methodology. Statistical analysis of
the data showed that all the independent process had significant effect on refamycin B yield. The interaction between initial moisture and initial pH, between initial moisture and barbital, between initial moisture and glucose, between initial moisture and xylose, between initial pH and xylose, between barbital and glucose, between barbital and xylose, and between glucose and xylose were significant when the response was refamycin B.
This document summarizes a study that aimed to develop an extract of bambara nut (Vigna subterranea) protein for use as a reagent in skin prick tests (SPTs) to detect food allergies. Bambara nut protein was extracted via isoelectric precipitation and characterized via SDS-PAGE, identifying 14 bands between 17-122 kDa. The extract was formulated into an SPT reagent and tested on 11 individuals with food allergies and 9 without, measuring wheal responses. Total and bambara nut-specific IgE in subject sera were also analyzed. Two allergic subject sera showed specific IgE binding to bambara nut allergen by immunoblotting
International Journal of Engineering and Science Invention (IJESI)inventionjournals
This study evaluated the nutritional quality of treated and untreated Jatropha curcas seed meals used to formulate diets for rats. Proximate analysis showed the food intake and growth parameters like growth rate, protein efficiency ratio, and food transformation index of rats were significantly better for diets made from treated seed meals compared to untreated meals. The differences were attributed to reductions in anti-nutrients like phorbol esters and trypsin inhibitors achieved through various treatments. This suggests treatments that reduce anti-nutrients can improve the nutritional value of Jatropha seeds and support animal growth without negative effects.
This document summarizes a master's dissertation on using artichoke extract to prolong the shelf life of meat and meat products. The objectives were to analyze artichoke's antioxidant properties and capacity, evaluate its antioxidant effects on beef and poultry, and detail its mechanisms for inhibiting oxidation. Most information came from science databases. Artichokes contain flavonoids and phenolic acids that are natural antioxidants. Various extraction methods were used to obtain the extract. Tests then measured the extract's antioxidant activity and effects when added to different meats stored at varying temperatures and times. Results showed the extract significantly reduced oxidation in most cases. Therefore, artichoke extract represents a good natural alternative to synthetic antioxidants for preserving meat products.
Hydrolytic activity of amylase produced in solid state fermentation by a lo...Samuel Kwatia
This document summarizes research on the production and characterization of amylase enzyme from a strain of Aspergillus niger using solid-state fermentation. Key findings include:
- Amylase was produced using optimized fermentation conditions and showed highest activity at pH 4-8 and temperatures of 30-60°C.
- Partial purification using ammonium sulfate increased the specific activity and concentration of amylase.
- The purified enzyme was able to hydrolyze starches from various sources like maize, yam and cassava, producing reducing sugars.
- Different starch sources showed varying susceptibility to hydrolysis, with maize starch being most easily broken down.
Potential use of nylon scouring pad cubes attachment method for pectinase pro...Haritharan Weloosamy
This document summarizes a study that investigated using nylon scouring pad cubes as a support matrix for immobilizing fungal cells of Aspergillus niger HFD5A-1 to enhance pectinase production. The study found that immobilizing A. niger cells on scouring pad cubes resulted in higher pectinase activity compared to free cells. Various culture parameters were optimized, including the number of scouring pad cubes, inoculum size, agitation speed, and temperature. Under optimized conditions of 6 scouring pad cubes, an inoculum size of 1 × 107 spores/mL, an agitation speed of 150 rpm, and a temperature of 30°C, pect
Effects of Fermentation of Cashew Kernel on the Nutrient Value of Cassava Sem...Agriculture Journal IJOEAR
— Protein-energy malnutrition in children is a public health problem. This nutrition problem is attributed to inappropriate complementary feeding. Indeed, the cost of high-quality food supplements is high and traditional food supplements have a low nutritional quality related to the presence of antinutritional factors. The objective of this study is to determine acceptability and antinutritional factors in attiéké / cashew kernel composite flours. The cashew kernel flour is produced after various technological treatments to obtain two types of flour (unfermented flour and fermented flour). Physico-chemical and sensory analyzes are performed. The results showed that fermentation has an influence on the parameters studied. The protein contents of the unfermented formulations range from 7.53% to 10.62% while those of the fermented formulations range from 8.23% to 11.53%. Both formulations contain antinutritional factors.
Synthesis of bioethanol from tamarind seeds using marine strain of Saccharomy...Asheesh Padiyar
Bioethanol can be used as a second generation advanced biofuels. Currently it is mainly produced from starch but bioethanol production from starch leads to competition for food, land and price. Therefore, ligno-cellulosic agricultural residues are potentially used for bioethanol production to solve such challenges. In the present work acid pretreated tamarind kernel powder is used as a ligno-cellulosic biomass for bioethanol production using marine yeast. Greater osmosis tolerance, greater special chemical productivity and production of industrial enzymes are the unique characteristics of marine yeast over terrestrial strains. Hence, marine yeasts have great
potential to be applied in various industries. Therefore, the marine strain of saccharomyces cerevisiaewas isolated from marine water and was used for bioethanol production and the bioethanol yield was optimized using the full factorial design methodology. The amount of Bioethanol yield on day 2 was found to be 2.3g/l and the interaction effects were also studied using Minitab 17 software.
Studies on certain quality attributes of meat pickle prepared from spent chickenljmonking
This document summarizes a study on the quality attributes of meat pickle prepared from spent chicken meat. Spent chicken meat was marinated, pressure cooked, fried with spices, and packed in jars. The pickle was analyzed over 90 days of storage at room temperature. Key findings:
1) The pickle had 61.89% moisture, 17.28% protein, 14.65% fat, and 3.35% ash. pH and mold counts did not differ significantly during storage but TBA values and bacterial counts increased significantly over time.
2) Sensory analysis found decreasing scores for color, flavor, and overall acceptance during storage, though texture and juiciness did not differ significantly.
3) The
Assessing Constituents and Efficiency of Neem Seeds Powder (Azadirachtaindica...Agriculture Journal IJOEAR
Neem is an indigenous tree spreading over some tropical arid climatic area. The trees are carrying fruits containing seeds. The importance of this study is to identify the benefits gained from Neem seeds powder being applied as soil conditioner. The objective is to estimate the inherent chemical components of Neem powder and eventually assess its potential on decreasing soil pH values and salinity levels. Soil samples were collected from College of Agricultural Studies, Sudan University of Science and Technology (SUST). A total of 6 kilogram soil was taken at a depth of 0-30cm from the soil surface, dried and grinded to pass 2mm sieve, divided equally into 4 groups each of 1.5Kg (equivalent to 1500mg). The soil samples were analyzed to determine their chemical and physical properties. Neem seeds were obtained from Department of Integrated Pest Management that belongs to the Institution of ENRDRI. Neem seeds are dried, grinded and kept under room temperature, further used for determine their physical and chemical properties. To each subsoil sample (1.5Kg.) and amount of 0g, 25g, 50g and 75g Neem seeds powder was added and thoroughly mixed. Each of the 4 soils-Neem seeds powder mixture was subdivided into 15 pots, each containing 10mg of the mixture. The experiment ended up with 3 different treatments and the control. After 14 week incubation, the soil-Neem mixtures were analyzed for pH and Ec. At 25% Neem seeds powder, pH recorded values ranging from 7.22-7.99, and values of 7.47-7.89 were for Neem seeds powder of 50% and 75% respectively. Variation in electrical conductivity among different treatments recorded different values according to change in Neem seeds contents. At 25%, electrical conductivity values ranged from 0.22-0.33, at 50% and 75% recorded 0.17-0.28, and 0.17-0.28 respectively, while being 0.22-0.32 in the control. Results showed that the soil pH and electrical conductivity have decreased with increasing Neem seeds powder. Also on conclusion, the results indicated that Neem seeds powder can be used as organic amendment for saline and alkaline soil.
Biotechnological applications in agriculture a new source of edibleSiamak Alizade
This document summarizes research on using the Terminalia belerica plant for various biotechnological applications. Key points:
- The plant's seeds can be used to produce a new edible oil, comprising 37% of the dry kernel weight. Analysis found the oil contains fatty acids similar to olive oil.
- Byproducts of oil extraction include an oilcake containing high levels of nitrogen (8.34%) and proteins (60% digestible) suitable for use as biofertilizer.
- Other byproducts include tannins extracted from the fruit pulp, suitable for use in leather/medicine, and antioxidants like gallic acid in the seed coat with potential to preserve vegetable oils.
Lipase Production from Bacillus subtilis using various Agricultural wasteIJAEMSJORNAL
Lipases was produced by Bacillus subtilis PCSIR NL-38 strain and rape seed oil cake as substrate. Surface fermentation of minimal media in 250ml conical flask under static conditions gave 12.81 U/ml of lipases at 40°C for 48 hours. Lipase activity was monitored titrimatrically. Optimization of physicochemical parameters indicated that PCSIR NL-38 showed maximum lipase production at pH 7 with NH4NO3 as inorganic nitrogen source, glucose as carbon source, FeSO4.7H2O as salt, with 7% inoculum size and 96 hours of incubation.
In Ayurveda, the leaf juice of Adhatoda vasica, a shrub native to Asia is incorporated in
many traditional herbal formulations. However, suitable solvent and a suitable extraction
method for phytochemical profiling are not well established, and there is no published mass
spectra structural interpretation of the identified compounds. This has caused a few
problems in herbal formulation research due to the bias derived from different extraction
methods. Therefore, this study used polar and non polar extraction for phytochemical
analysis on Adhatoda vasica, aiming to assess the potential impact of different solvents. This
study included extractive value, total phenol and alkaloid content of the leaves in different
preparations. Gas Chromatography coupled with Mass Spectrometry (GC-MS) was used to
study the phytochemical profile of different solvents. Significant differences were observed in
all the parameters such as extract yield, total phenol, total alkaloid and phytochemical
composition. The ethanol extract stood out most for effective extraction of phytochemicals,
especially for the alkaloids. The results highlight the necessity for comparative analyses of
chemical composition in different solvent extractions and careful choice and validation of
analytical methodology in herbal formulation research.
IRJET- Solid State Fermentation for Prodigiosin Production using Serratia Mar...IRJET Journal
This document summarizes a study on using food waste as a substrate for solid state fermentation to produce the red pigment prodigiosin using Serratia marcescens bacteria. Various food wastes and inert materials like fibers were tested as substrates. Initial screening found rice husk, palm oil fiber, and sawdust produced the most pigment. Further optimization was done on parameters like incubation time, pH, inoculum size, moisture content, and carbon source to determine the best conditions for maximum prodigiosin production using food waste and rice husk.
Nutritive and Anti-nutritive composition of Wild grown Canavalia gladiata seedsJing Zang
The wild Canavalia gladiata seeds were widely distributed in Nupeland, North Central Nigeria. It was obtained and processed by decoating, sun drying and grinding into powder. Using petroleum ether (40-60oC), the fats was extracted, the protein content, ash content, crude fibre, moisture, carbohydrate with respective values of 3.60±0.14, 11.1±0.83, 4.25±0.11, 3.39±0.27, 5.85±0.47 and 72.3±0.08 % as well as the mineral contents were determined using standard methods. The mineral composition determined from the C. gladiata seeds shows higher values of potassium, zinc, iron and calcium 25.15±0.03, 25.89±0.27, 18.3±0.14 and 17.25±0.49 mg/100 g respectively. This seed analyzed contains low yield of anti-nutritional contents which suggested that, it could be safe for human consumption since it fell below the lethal dose limit. The sample contains reasonable amount of essential and non-essential amino acids with yield varying between 48 and 52%. The presence of unsaturated and saturated fatty acids in the C. gladiata was 96 and 4% respectively. The higher percentage of unsaturated fatty acid present makes this seed desirable for consumption by the person with heart diseases. In addition, from the data obtained this oil becomes attractive options for commercial purposes since it is suitable for the manufacture of soaps, lubricating oil, candles as well as pharmaceutical industries.
This document summarizes a study on the production of bioethanol from potato and carambola juice using molds and agaricus as sources of amylase enzymes. The amylase activity of molds and agaricus was investigated under varying conditions of starch concentration, pH, incubation time, and temperature. Maximum amylase activity of 173-178 U/g was obtained for molds using 1.5% starch solution at pH 5.0 and 60°C for 30 minutes. For agaricus, highest amylase production of 14-16 U/g occurred with 1.5% starch solution at pH 6.0 and 75°C for 30 minutes. Reducing sugars were produced by fermenting potato
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.
Total Antioxidant Capacity of Labdane and Pimarane Diterpenoids of Juniperus ...Editor IJCATR
Although Juniperus phoenicea L is a widely distributed wild tree in the south of Saudi Arabia, but its phytochemical and physiological evaluation is still poor. The chromatographic separation of the CH2Cl2/MeOH, 1:1 extract of J, phoenicea L. fruits gave β-sitosterol, stigmasterol, four labdane and two pimarane diterpenoids, including new labdane diterpenoid. Additionally, the volatile compounds of the main petroleum ether extract, as well as the steam-volatile constituents were identified by GC/MS. The separated compounds were identified by spectral tools. The new diterpenoid was identified as 5,9,10-triepicupressic acid.
A previous false identification of sandracopimaric acid, from the fruits of Juniperus phoenicea L. grown in Egypt, was detected and declared to be revised.
Total antioxidant capacity of extracts was estimated using total antioxidant capacity kit of Biodiagnostic, based on Koracevic et al., for biological fluids, with slight modification to suit extracts. Ascorbic acid was used as a reference antioxidant compound. Reasonable results were obtained by applying the modified method on petroleum ether extract, methylene chloride extract and ethyl acetate extract of Juniperus phoenicea L.
Total Antioxidant Capacity of Labdane and Pimarane Diterpenoids of Juniperus ...Editor IJCATR
Although Juniperus phoenicea L is a widely distributed wild tree in the south of Saudi Arabia, but its
phytochemical and physiological evaluation is still poor. The chromatographic separation of the CH2Cl2/MeOH,
1:1 extract of J, phoenicea L. fruits gave β-sitosterol, stigmasterol, four labdane and two pimarane diterpenoids,
including new labdane diterpenoid. Additionally, the volatile compounds of the main petroleum ether extract, as
well as the steam-volatile constituents were identified by GC/MS. The separated compounds were identified by
spectral tools. The new diterpenoid was identified as 5,9,10 -triepicupressic acid.
A previous false identification of sandracopimaric acid, from the fruits of Juniperus phoenicea L. grown in Egypt,
was detected and declared to be revised.
Total antioxidant capacity of extracts was estimated using total antioxidant capacity kit of Biodiagnostic, based on
Koracevic et al., for biological fluids, with slight modification to suit extracts. Ascorbic acid was used as a
reference antioxidant compound. Reasonable results were obtained by applying the modified method on petroleum
ether extract, methylene chloride extract and ethyl acetate extract of Juniperus phoenicea L.
A yeast strain E2 was purified from traditional yeast, and retained for its strongly acidifying, fermentative and saccharolytic
power. In fact, this strain produces a high concentration of acetic acid 105.85 mg / L revealed by using the H.P.L.C DAD technique
during its growth in semi synthetic medium containing sucrose at 5 g /l as only carbon source. The pH of the culture medium increases
from 5.58 to 2.76 after 24 hours of culture and to 2.48 after 48 hours of
Efficiency of using arabic gum and plantago seeds mucilage as edible coating ...Alexander Decker
This document discusses using Arabic gum and Plantago seeds mucilage as edible coatings on chicken breast to extend shelf life. It finds that coatings at 25% concentration were most effective. Arabic gum at 25% reduced bacterial count the most, while Plantago at 25% had the lowest TBA (measure of oxidation) after 21 days. Sensory evaluation showed coatings maintained quality longer than uncoated samples. The coatings showed potential for delaying spoilage of chicken breast.
Spore Forming Bacterium from Oil Contaminated Soil as a Source of a Lipase En...IOSRJPBS
Twenty two bacterial isolates were obtained from oil contaminated soil, collected from some oil stations in Jeddah. All the obtained bacterial isolates were screened on Tween-Yeast extract medium for lipase production. Three bacterial isolates HM10, HM15 and HM20 showed the highest growth and lipase production agar medium, thus they were grown in liquid olive oil medium at 120 rpm. Maximum lipase production was obtained by the isolate HM10. The isolate HM10 was characterized and identified through physiological, biochemical tests and culture characteristics in addition to 16S rDNA as Bacillus coagulans. The effects of different factors on the enzyme production were studied. It was found that bacterial growth in medium 4 at initial pH 7.0, containing olive oil and incubation at 37ºC for 2 days at 120 rpm were the most favorable conditions for maximum lipase production by the tested isolate. The bacterial isolate was grown using the best culture conditions and lipase was precipitated using 80% of ammonium sulphate, purified using colum chromatography and characterized. The molecular weight was 62 kDa and the maximum enzyme activity was at 50ºC and pH 7.0. Presence of K + and Ca++ ions enhance enzyme activity.
Production of alcohol by yeast isolated from apple, orange and bananaPremier Publishers
This document summarizes a study that isolated yeast from apple, orange, and banana fruits to determine their ability to produce alcohol at different glucose concentrations. Yeast was successfully isolated from the fruits and grown in culture. When fermented in media with varying glucose concentrations from 5-70g/L, the yeast produced differing amounts of biomass and alcohol. The yeast from apple produced the most biomass (0.38g/100mL) and alcohol (0.412g/100mL) at 70g/L glucose. Yeast from banana produced the highest alcohol (0.362g/100mL) at 70g/L glucose as well. Higher glucose concentrations generally resulted in greater yeast growth and alcohol production.
1. The study aimed to produce pectinase enzyme from Bacillus sp. isolate to optimize production and characterize the enzyme for clarifying apple juice.
2. Citrus pectin and peptone were found to be the best carbon and nitrogen sources. Optimum pH and temperature for enzyme activity were 5.0 and 40°C.
3. Pectinase treatment at 4% resulted in the lowest pH, viscosity, and highest clarity of apple juice, reducing viscosity by 6.99% and increasing clarity by 42.6%.
Development and method validation for determination of Deltamethrin residue i...IOSR Journals
Olive oil is the most important commodities produced in the Mediterranean region. Due to its significant economical importance, the usage of pesticides in its production is systematic, by using a wide range of plant protection products with a variety of modes of action. As a consequence, monitoring of their residue levels in these products is a necessity. In the present study a reversed-phase high performance liquid chromatography method, with a short sample preparation step, based on acetonitrile extraction is developed and validated in olive oil, with a large scope that includes Deltamethrin as pesticide. Good sensitivity and selectivity of the method were obtained with limits of quantification at 0.2 mg kg-1. Deltamethrin has recovery rate which is of about 80℅. We confirm also the efficiency of alumina, used as adsorbent in the clean up step, to remove triglycerides and to get a pure extract. The agronomic implementation of this protocol allows us to determine the influence of some parameters on the dose and the period of treatment affecting the detected quantities of Deltamethrin residues in the produced olive oil. Indeed, we prove that the treatment dose should be specific for each case considering the olive variety, the geography of the orchard, and the predicted harvest time to determine the convenient dose of treatment. In addition, the results show that the preventive treatment at the blooming phase, does not lead to the concentration of Deltamethrin residues in the oil as it happens at the lipogenesis phase.
Comparative Study of Production of Single Cell Protein from Different Agricul...ijtsrd
Single cell protein SCP also referred as microbial protein is defined as protein derived from cells of microorganisms such as yeast, fungi, algae, and bacteria, which are grown on various carbon sources for synthesis. The dried cells of microorganisms or the whole organism is harvested and consumed. In this work SCP was produced from different agricultural waste substrates like food and vegetable waste, rice husk, pulses husk, bagasse and wheat straw using Aspergillus niger. These substrates not only act as nutritive supplement but also ensure good waste management. Also, carbohydrate content of each sample was determined. For maximizing the yield of SCP, some factors were optimized. Various buffers were used like phosphate buffer, carbonate bicarbonate buffer and 0.1N NaOH. The sample that shows the best result for SCP was identified to be MCD and fruit and vegetable waste in 50 50 ratio and rice husk. In the future SCP could be produced to not only be used to produce protein but multiple products rich in carbohydrate, vitamins, lipids and other amino acids. Also yield could be increased by genetically modifying SCP organisms. Abhishikta Dasgupta | Jasmine Chughasrani "Comparative Study of Production of Single Cell Protein from Different Agricultural Waste Substrates using Aspergillus Niger" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-2 , February 2021, URL: https://www.ijtsrd.com/papers/ijtsrd38339.pdf Paper Url: https://www.ijtsrd.com/home-science/food-biotechnology/38339/comparative-study-of-production-of-single-cell-protein-from-different-agricultural-waste-substrates-using-aspergillus-niger/abhishikta-dasgupta
The effect of adding anhydrous acetic acid to prepare whey protein concentrat...Atheer Jandal
Two types of whey protein concentrates were prepared, One was from sour whey and the other from salted or unsalted sweet whey. They were acetylated by different concentrations and their effectiveness properties were studied. It was found that the sour whey(unsalted and acetylated) exceeded its counterpart of treatments in the percentage of moisture and ash.
This document summarizes an experiment to extract and characterize crude oil from the seeds of Spermacoce hispida. The extraction was done using petroleum ether in a Soxhlet apparatus. Characterization of the extracted oil included determining specific gravity, refractive index, acid value, saponification value, and iodine value. The results of these tests were within ASTM standard specifications. Characterization suggested the oil contains high levels of saturated fatty acids. The oil showed considerable changes in iodine value and peroxide value when stored for one month under light, darkness, and refrigeration conditions, indicating oxidative rancidity.
IRJET- Antioxidant Activity and Oxidative Stability of Some Binary and Te...IRJET Journal
The document summarizes a study on the antioxidant activity and oxidative stability of binary and ternary blends of vegetable oils. Key findings include:
- Binary and ternary blends of flaxseed oil, tomato seed oil, olive oil, ricebran oil, and soybean oil were prepared in various ratios and analyzed.
- Analytical values like iodine value and saponification value were determined for the blended oils. Total phenolic and flavonoid content were also evaluated.
- Oxidative stability tests including acid value, peroxide value, anisidine value, and TBA value were performed. Antioxidant activity assays such as DPPH, FRAP, and
Involvement of Physicochemical Parameters on Pectinase Production by Aspergil...Haritharan Weloosamy
This study investigated the effect of physicochemical parameters on pectinase production by Aspergillus niger HFD5A-1 under submerged fermentation. The optimal conditions found were pH 4.5, temperature of 30°C, inoculum size of 2% (v/v) 1 × 106 cell/mL, agitation speed of 150 rpm, 1.80% (w/v) citrus pectin as the carbon source, and 0.40% (w/v) peptone as the nitrogen source. Under these conditions, pectinase production reached 2.51 U/mL after 6 days, representing a 97.6% increase compared to the initial conditions. The
Similar to The Effects of Grape Seed Powder and Extract on Antimicrobial of Fermented Turkish Sausage (20)
A review on techniques and modelling methodologies used for checking electrom...nooriasukmaningtyas
The proper function of the integrated circuit (IC) in an inhibiting electromagnetic environment has always been a serious concern throughout the decades of revolution in the world of electronics, from disjunct devices to today’s integrated circuit technology, where billions of transistors are combined on a single chip. The automotive industry and smart vehicles in particular, are confronting design issues such as being prone to electromagnetic interference (EMI). Electronic control devices calculate incorrect outputs because of EMI and sensors give misleading values which can prove fatal in case of automotives. In this paper, the authors have non exhaustively tried to review research work concerned with the investigation of EMI in ICs and prediction of this EMI using various modelling methodologies and measurement setups.
Understanding Inductive Bias in Machine LearningSUTEJAS
This presentation explores the concept of inductive bias in machine learning. It explains how algorithms come with built-in assumptions and preferences that guide the learning process. You'll learn about the different types of inductive bias and how they can impact the performance and generalizability of machine learning models.
The presentation also covers the positive and negative aspects of inductive bias, along with strategies for mitigating potential drawbacks. We'll explore examples of how bias manifests in algorithms like neural networks and decision trees.
By understanding inductive bias, you can gain valuable insights into how machine learning models work and make informed decisions when building and deploying them.
International Conference on NLP, Artificial Intelligence, Machine Learning an...gerogepatton
International Conference on NLP, Artificial Intelligence, Machine Learning and Applications (NLAIM 2024) offers a premier global platform for exchanging insights and findings in the theory, methodology, and applications of NLP, Artificial Intelligence, Machine Learning, and their applications. The conference seeks substantial contributions across all key domains of NLP, Artificial Intelligence, Machine Learning, and their practical applications, aiming to foster both theoretical advancements and real-world implementations. With a focus on facilitating collaboration between researchers and practitioners from academia and industry, the conference serves as a nexus for sharing the latest developments in the field.
Presentation of IEEE Slovenia CIS (Computational Intelligence Society) Chapte...University of Maribor
Slides from talk presenting:
Aleš Zamuda: Presentation of IEEE Slovenia CIS (Computational Intelligence Society) Chapter and Networking.
Presentation at IcETRAN 2024 session:
"Inter-Society Networking Panel GRSS/MTT-S/CIS
Panel Session: Promoting Connection and Cooperation"
IEEE Slovenia GRSS
IEEE Serbia and Montenegro MTT-S
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11TH INTERNATIONAL CONFERENCE ON ELECTRICAL, ELECTRONIC AND COMPUTING ENGINEERING
3-6 June 2024, Niš, Serbia
Embedded machine learning-based road conditions and driving behavior monitoringIJECEIAES
Car accident rates have increased in recent years, resulting in losses in human lives, properties, and other financial costs. An embedded machine learning-based system is developed to address this critical issue. The system can monitor road conditions, detect driving patterns, and identify aggressive driving behaviors. The system is based on neural networks trained on a comprehensive dataset of driving events, driving styles, and road conditions. The system effectively detects potential risks and helps mitigate the frequency and impact of accidents. The primary goal is to ensure the safety of drivers and vehicles. Collecting data involved gathering information on three key road events: normal street and normal drive, speed bumps, circular yellow speed bumps, and three aggressive driving actions: sudden start, sudden stop, and sudden entry. The gathered data is processed and analyzed using a machine learning system designed for limited power and memory devices. The developed system resulted in 91.9% accuracy, 93.6% precision, and 92% recall. The achieved inference time on an Arduino Nano 33 BLE Sense with a 32-bit CPU running at 64 MHz is 34 ms and requires 2.6 kB peak RAM and 139.9 kB program flash memory, making it suitable for resource-constrained embedded systems.
CHINA’S GEO-ECONOMIC OUTREACH IN CENTRAL ASIAN COUNTRIES AND FUTURE PROSPECTjpsjournal1
The rivalry between prominent international actors for dominance over Central Asia's hydrocarbon
reserves and the ancient silk trade route, along with China's diplomatic endeavours in the area, has been
referred to as the "New Great Game." This research centres on the power struggle, considering
geopolitical, geostrategic, and geoeconomic variables. Topics including trade, political hegemony, oil
politics, and conventional and nontraditional security are all explored and explained by the researcher.
Using Mackinder's Heartland, Spykman Rimland, and Hegemonic Stability theories, examines China's role
in Central Asia. This study adheres to the empirical epistemological method and has taken care of
objectivity. This study analyze primary and secondary research documents critically to elaborate role of
china’s geo economic outreach in central Asian countries and its future prospect. China is thriving in trade,
pipeline politics, and winning states, according to this study, thanks to important instruments like the
Shanghai Cooperation Organisation and the Belt and Road Economic Initiative. According to this study,
China is seeing significant success in commerce, pipeline politics, and gaining influence on other
governments. This success may be attributed to the effective utilisation of key tools such as the Shanghai
Cooperation Organisation and the Belt and Road Economic Initiative.
Advanced control scheme of doubly fed induction generator for wind turbine us...IJECEIAES
This paper describes a speed control device for generating electrical energy on an electricity network based on the doubly fed induction generator (DFIG) used for wind power conversion systems. At first, a double-fed induction generator model was constructed. A control law is formulated to govern the flow of energy between the stator of a DFIG and the energy network using three types of controllers: proportional integral (PI), sliding mode controller (SMC) and second order sliding mode controller (SOSMC). Their different results in terms of power reference tracking, reaction to unexpected speed fluctuations, sensitivity to perturbations, and resilience against machine parameter alterations are compared. MATLAB/Simulink was used to conduct the simulations for the preceding study. Multiple simulations have shown very satisfying results, and the investigations demonstrate the efficacy and power-enhancing capabilities of the suggested control system.
The Effects of Grape Seed Powder and Extract on Antimicrobial of Fermented Turkish Sausage
1. International Journal of Environmental & Agriculture Research (IJOEAR) ISSN:[2454-1850] [Vol-3, Issue-12, December- 2017]
Page | 79
The Effects of Grape Seed Powder and Extract on Antimicrobial
of Fermented Turkish Sausage
Zeynep Koç
Department of Horticulture, Süleyman Demirel University, Isparta
Abstract— In this study, the effects of the grape seed powders and extracts of from two different grape cultivars (Razakı
and Siyah Gemre) on the quality characteristics of Turkish sausage were investigated during the ripening period. Some
characteristics of Turkish sausage including phenolic content, radical scavenging, hydrogen peroxide scavenging, Fe+2
chelating activity, Inhibition of Escherichia coli, Staphylococcusaureus, Candida albicans were studied. In fermented
sausage, grape seed powders and extracts demonstrated the greatest inhibitory activity against Staphylococcus aureus.
Furthermore, the results showed that Siyah Gemre grape seed extract was able to reduce Staphylococcusaureus populations
by 42 CFU/g, while the population of Escherichia Coli was reduced by 590 CFU/g. Siyah Gemre grape seed extract was
able to reduce Candida albicans populations by 880 CFU/g. Also this study demonstrated that grape seed extracts were
more effective than grape seed powders. Our results suggest that the use of grape seed extract is a feasible alternative as
antibacterial and antioxidant agents to prevent the deterioration of foods by bacteria and oxidation.
Keywords— Grape seed powder and extract, Razakı and Siyah Gemre antimicrobial, antioxidant, natural preservative.
I. INTRODUCTION
The main changes (microbial, chemical and sensory) affecting the quality and durability of sausage, which is one of the
important meat products of the food sector, occur during the maturation process of sausages [1].Not paying attention to
technological and hygienic conditions during the maturation stage of the sausages affects human health negatively. Many
synthetic preservatives are currently being used to reduce microbial growth and thereby extend the shelf-life of sausage.
However, synthetic preservatives have restricted use in foods as these agents are known to be carcinogenic [2].The medicinal
and nutritional value of grapes (Vitis vinifera) has been know for thousands of years. Among other beneficial effects of parts
of a grape, grape seeds are believed to have a powerful antioxidant property due to its rich source of polyphenol compounds.
The polyphenol compounds are as much as 60-70 % in grape seeds compared only 10 % in the fruit and 28 - 35 % in the
peels [3,4].The aim of this study was to determine the effect of two different grape seeds powder and extracts on
antimicrobial of Fermented Turkish sausages.
II. MATERIAL AND METHOD
2.1 Material
The day after slaughter, three-year-olds beef, beef subcutaneous fat and sheep’s tail fat were obtained from Biçici sausage
ltd., Sti., in Afyonkarahisar (Turkey). Spices used in sausage making was obtained from Soylu spices ltd., Sti., in
Afyonkarahisar (Turkey). Razakı and Siyah Gemre grapes cultivars was obtained from public market in Isparta (Turkey). In
the study, different concentrations of grape seed powder and extract obtained from Razakı and Black Gemre varieties were
added to sausage during the fermentation process.In research was usedEscherichia coli ATCC Kodu:25922, Staphylococcus
aureus ATCC kodu:25923 and Candida albicans for microbiological analyzes.
2.1.1 Preparation of Grape Seed Powder and Grape Extract
A grape seed obtained from bunches of grape varieties mature Razakı and Black Gemre were washed and cleaned, then dried
in the shade. Dried grape seeds were triturated in a laboratory-type mill to obtain powder. The resulting grape seed powder
was extracted with petroleum ether at 60 ° C for 6 hours in a Soxhelet extraction apparatus, and then the oil was separated.
The remaining oil-free powder was again extruded in a Soxhelet extraction apparatus for 8 hours at 60 ° C with a solution of
acetone: water: acetic acid (90: 9.5: 0.5) [5]. The extracts were passed through Whatman 1 filter paper and completely freed
from solvent in a rotary evaporator, then freeze-dried in a lyophilizer.
2. International Journal of Environmental & Agriculture Research (IJOEAR) ISSN:[2454-1850] [Vol-3, Issue-12, December- 2017]
Page | 80
2.1.2 Sausage Production
The meats are first made into the meat cubes in hygienic conditions and spices are added on them. Raw materials and
additives used in sausage production are given in Table 1. The mixture was then passed through a mincemeat machine with
frozen fat. The dough passed through the mincing machine was allowed to mature at 4°C for 8 hours. Then, grape seed, grape
seed extract and bacterium were added into the sausage dough and mixed at a speed of 10-12 rpm for 1 hour and then filled
into natural sheaths. Sausages stuffed in natural sheaths are attached to hanging carts by cotton threads. Samples of sausages
were taken for microbiological and other analyzes at this stage. The sausages that were filled and put in carts were kept in
equilibrium rooms (70-75 % relative humidity at 10-15°C) for 12 hours. Sausages kept in balancing rooms have been
subjected to a certain period of submergence. The sausage samples were subjected to drying and maturation for 12 days in
the incubation chamber. Sausage samples remaining in the incubation chamber were stored at 25°C and 90 % relative
humidity for the first 2 days, 22°C and 80 % relative humidity for 3-4 days, 20°C and 70% relative humidity for 5-7 days,
18°C and 65% relative humidity for 8-10 days, it was maintained at 18°C and 60% relative humidity until the 12th day of
maturation. During maturation, the air flow in the environment was set at 0.5 m / s and kept constant. Sausage production
was done twice in the same quantity and conditions.
TABLE 1
RAW MATERIALS AND ADDITIVES USED IN FERMENTED TURKISH SAUSAGE
Materials K N
RT1/
SGT1
RT2/
SGT2
RT3/
SGT3
RT4/
SGT4
RE1/
SGE1
RE2/
SGE2
RE3/
SGE3
RE4/
SGE4
Meat cubes (kg) 5 5 5 5 5 5 5 5 5 5
Tail fat (g) 500 500 500 500 500 500 500 500 500 500
Salt (g) 5 5 5 5 5 5 5 5 5 5
Garlic ( g) 75 75 75 75 75 75 75 75 75 75
Chili pepper (g) 35 35 35 35 35 35 35 35 35 35
Red pepper (g) 20 20 20 20 20 20 20 20 20 20
Black pepper (g) 35 35 35 35 35 35 35 35 35 35
Cumin 35 35 35 35 35 35 35 35 35 35
Pimento (g) 10 10 10 10 10 10 10 10 10 10
Grape seed powder (ppm) 250 500 1000 2000 250 500 1000 2000
Grape seed extract (ppm) 250 500 1000 2000 250 500 1000 2000
NaNO2 (g) 0.5
RT1/SGT1: Razakı grape seed powder 250 ppm, RT2/SGT2: Razakı grape seed powder 500 ppm, RT3/SGT3: Razakı
grape seed powder 1000 ppm, RT4/SGT4: Razakı grape seed powder 2000 ppm, RE1/SGE1: Siyah Gemre grape seed
extract 250 ppm, RE2/SGE2: Siyah Gemre grape seed extract 500 ppm, RE3/SGE3: Siyah Gemre grape seed extract 1000
ppm, RE4/SGE4: Siyah Gemre grape seed extract 2000 ppm
2.2 Method
2.2.1 Detection of antioxidant activity values of grape seed extracts
2.2.1.1 Determination of the effect of free radical scavenging
2.5 g of GSE was weighed and extruded by homogenizing in a total of 50 ml of 50% aqueous methanol on an agitator (Ultra
Turrax). Extracts from the coarse filter paper were centrifuged at 4000 x g for 3 minutes in a refrigerated centrifuge at 4 ° C
and the blue band (No 589) was filtered through filter paper once the filtrate was complete to 50 ml.To determine the effect
of extracts on DPPH added to the medium, Brand-Williams [6] method has been modified and used. For this purpose,
dilutions from methanol to 0.4-4 mg / ml were prepared from the obtained extracts. Take 0.1 ml of each dilution and add 3.9
3. International Journal of Environmental & Agriculture Research (IJOEAR) ISSN:[2454-1850] [Vol-3, Issue-12, December- 2017]
Page | 81
ml of DPPH solution prepared with 6x10-5
M methanol and mix well. Samples were left in the dark and at room temperature
for 60 minutes. Then the absorbance at 515 nm was measured against methanol. The absorbance of DPPH radical is taken as
a control.
The linear regression equation of the absorbances against concentrations was established by reading the absorbances of the
serial solutions prepared at seven different concentrations from the DPPH (6 x 10-5
M) stock solution at 515 nm:
A (515 nm)=14,346 (C DPPH)-0:0188 (R2
=0,981)
The residual DPPH concentrations corresponding to the absorbance readings of the sample series prepared at different
concentrations were calculated,
DPPH percentage:
% residual DPPH
•
= [DPPH
•
]sample
/ [DPPH
•
]control
A regression equation was established between the percentage of residual DPPH and the amount of sample in the test
medium to the amount of DPPH (mg sample / mg DPPH), and sample concentration values were determined which reduced
the initial DPPH concentration by 50% for the grape seed extract using this equation. The EC50 values were divided one to
one and the antiradical activity (AE) was calculated to be 1 / EC50 value.
2.2.1.2 Detection of chelating activity with Fe+2
The methods used to determine the chelating activity of Fe
+2
of extracts were modified by Rival et al. [7]. Extracts prepared
at different concentrations ranging from 6-45 mg / ml were taken 1 ml of sample and mixed with 3.7 ml of deionized water.
Then 0.1 ml of 2 mM FeCl2 solution was added, followed by thorough mixing and incubation for 70 minutes in the dark and
at room temperature. Subsequently, 0.2 ml of 5 mM ferrozine was added again, and the absorbance of the Fe
+2
- ferrosin
complex formed after 10 minutes was measured at 562 nm. 1 ml of water was used instead of the sample in the control
reading. The chelating capacity of the samples with Fe + 2
was calculated by the following equation [8]:
% chelating activity = [1- (sample absorbance / control absorbance)] x 100
2.2.1.3 Determination of H2
O2
disintegration effect
H2
O2
remove ability of the plant extract can be determined spectrophotometrically [9.] For this, 1 ml (2, 6 and 10 mg / ml)
sample was mixed with 3.4 ml of 0.1 M phosphate buffer (pH 7.4) and 0.6 ml of the same buffer prepared with 43 mM H2
O2
and incubated for 60 min. Then the absorbance of the mixture was measured at 230 nm. A control solution without H2
O2
was
prepared for each sample concentration. The linear regression equation was used to determine the concentration of unreacted
H2
O2
(mM) in the medium. For this, 0.6 ml of 10, 15, 25, 43 and 50 mM H2
O2
solution was added to 3.4 ml of phosphate
buffer and the absorbance at 230 nm was measured, and a linear regression equation was drawn by plotting the absorbance
versus concentration:
(+) - catechin was used as reference antioxidant. The H2
O2
removal capacity of the samples was calculated by the following
equation:
H2
O2
removal capacity (%) = [1- (In the example H2
O2
conc./Control H2
O2
conc.)] x 100
2.2.1.4 Determination of Total Phenolic Substance Content
The total phenolic substance contents of the samples were analyzed using the Folin Ciocalteu colorimetric method [10].
Reading was carried out on a spectrophotometer using a wavelength of 765 nm. Values are calculated as mg GA / g. The
total phenolic substance content was given as gallic acid (GA) equivalent.
2.2.2 Detection of the effects of the applications on the bacteria Escherichia coli and Staphylococcus aureus on
Turkish Fermente Sausage
A sample of 25 g sausage was homogenized with 225 ml dilution fluid (sample volume x 9 diluent fluid). Escherichia coli
and Staphylococcus aureus kit were used to read the nutrient bar code and the broth was opened with 3 ml sterile pure water
dispenser. One ml of the sample from the stomacher bag was added to the bottle and the vortex was placed in the filling stand
4. International Journal of Environmental & Agriculture Research (IJOEAR) ISSN:[2454-1850] [Vol-3, Issue-12, December- 2017]
Page | 82
for a few seconds after mixing. The sample was filled in the card and then removed from the device after being sealed. Cards
placed in the incubation stand were left to incubate at 37 ºC for 24-27 hours. Cards filled with the last incubation period were
placed in the device and read [11].
2.2.3 Detection of the effects of applications Turkish Fermented Sausageon Candida albicans yeast
A sample of 25 g sucuk was homogenized with 225 ml dilution fluid (sample volume x 9 diluent fluid). To the Tempo
device, a nutrient bar code was read from the Candida albicans kit and placed in a 3 ml sterile pure water dispenser. One ml
of the sample from the stomacher bag was added to the bottle and the vortex was placed in the filling stand for a few seconds
after mixing. The sample was filled in the card and then removed from the device after being sealed. Cards placed in the
incubation stand were left to incubate for 72-76 hours at 25 ºC. Cards filled with the last incubation period were placed in the
device and read [11].
2.2.4 Statistical analyzes
The data obtained were evaluated in the SAS statistical program [12]. Variance analysis was used in the General Linear
Modeling implementation, and the Tukey test was used when the differences between the groups were determined [13].
III. RESULT AND DISCUSSION
3.1 Antioxidant Activity Values of Grape Varieties
The antioxidant capacities of grape varieties were evaluated in terms of antiradical activity, H2O2 inhibition and the total
amount of phenolic compounds. Table 2 shows the results of the experiments. DPPH is a free radical compound widely used
to determine the free radical scavenging ability of various extracts [3]. When the antiradical activities of the grape samples
were compared, the highest value was found in the extracts obtained from Black Gemre grape, which is a black colored
variety with 0.88%. The antiradical activity of the extract, which was obtained from Razakı grape seeds (a white variant),
was determined to be 0.456%. Among the transition metals, iron is known as the most important lipid oxidation pro-oxidant.
64.15% of the Fe + 2
chelating activity of the extract obtained from black Gemre seeds and 54.21% of the Fe + 2
chelating
activity of the extract obtained from the Razakı seeds were determined. When the H2O2 inhibitory activities of the grape
varieties were compared, the inhibition value of the extract obtained from Black Gemre seeds was 78.67% and the inhibition
value of the extract obtained from Razakı seeds was 57.71%. Phenolic compounds are extremely important in terms of
antioxidant activity value. The total amount of phenolic compounds of the grape varieties in the study was determined as
139,16 mg gallic acid / g in Black Gemre and 123,54 mg gallic acid / g in Razakı variety
TABLE 2
ANTIOXIDANT ACTIVITY VALUES OF THE VARIETIES OF GRAPES
Group
Antiradical
activity (%)
Fe+2
chelating
activity (%)
H2O2inhibition (%)
Total amount of phenolic
substance (mg gallic acid / g)
RE 0.456 b*
54.21 b
57.71 b
123.54 b
SGE 0.88 a
64.15 a
78.67 a
139.16 a
* The difference between the averages with the same lowercase letters in the vertical column is not statistically significant
(p> 0,05)
3.2 Effects of Staphylococcus aureus applications on Turkish Fermented of Sausage
Staphylococcus aureus values at the fermentation stage of the sausages are shown in Table 3. It was observed that the
difference between the values of Staphylococcus aureus was significant (p> 0.05) during the fermentation process of the
samples. Staphylococcus aureus according to applications throughout the ripening period in general values. This decrease
occurs when N, RE4, SGT2, SGE2, SGE3 and SGE4 administration continued until the 12th day, but 6th day it is not
statistically significant after the day. According to control decrease in Staphylococcus aureus values in all treatments has
arrived. Grape seed extract and powder have an important effect on Staphylococcus aureus bacteria. In many studies, the
results obtained from different applications of grape seed powder and extract are similar to our study. The reason for this is
that grape seed extract is rich in polyphenols and therefore has antibacterial activity as a powerful antioxidant[15,16].
5. International Journal of Environmental & Agriculture Research (IJOEAR) ISSN:[2454-1850] [Vol-3, Issue-12, December- 2017]
Page | 83
TABLE 3
EFFECT OF APPLICATIONS ON SAUSAGE STAPHYLOCOCCUS AUREUS (CFU/G)
Maturation time (days)
Sample 0. 1 d 3 d 6 d 9 d 12 d
N 17916 a*A**
4150 cbB
2300 bcdeBC
1700 cC
250 cC
K 18833 aA
8200 aB
7150 aB
7700 aB
6800 aB
RT1 18000 aA
3450 bcdeB
2500 bcdeB
1400 cB
940 bB
RT2 9600Ba
3700 bcdB
2700 bcdC
1301 aD
910 bD
RT3 9400 bA
4350 bB
3350 bBC
3000 bC
925 bD
RT4 9050 bA
1850 fC
1550 edC
3000 bB
930 bC
RE1 9250 bA
2250 defB
2100 cdeB
1300 cBC
820 cbC
RE2 9000 bA
4100 bcB
2250 bcdeC
1800 cCD
945 bD
RE3 8500 bA
2700 cdefB
2200 bcdeBC
1650 cCD
1100 bD
RE4 9050 bA
1850 fB
1550 deBC
1250 cBC
935 bC
SGT1 9050 bA
4250 bB
2400 bcdeC
1350 cCD
940 bD
SGT2 8450 bA
2300 defB
1800 deBC
1500 cBC
835 bcC
SGT3 8250 bA
4050 bcB
1950 deC
1650 cDC
975 bD
SGT4 8700 bA
4450 bB
3150 bcC
1250 cD
840 bcD
SGE1 8600 bA
3050 bcdefB
2150 cdeBC
1450 cC
920 bD
SGE2 8300 bA
2150 efB
1750 deBC
1250 cBC
830 bcC
SGE3 8200 bA
2400 defB
1500 eBC
880Cc
420 cC
SGE4 8800 bA
2200 defB
1400 eBC
840Cbc
455 cC
* The difference between the averages with the same lowercase letters in the vertical column is not statistically significant (p> 0,05)
** The difference between the averages with the same uppercase letters on the horizontal line is not statistically significant (p>0,05)
3.3 Effects of Escherichia coli applications on Turkish Fermented of Sausage
Escherichia coli values in the pipening stages of the sausages are shown in Table 4. It was observed that the applications
were significant (p> 0.05) in terms of Escherichia coli values during the fermentation process. During the maturation period,
Escherichia coli values decreased. It was observed that the measurements made on different days were statistically
significant, and during the 12th day of application, the values of Escherichia coli except K application decreased. Studies
conducted to investigate the effect of grape seed extract on Escherichia coli have shown that grape seed extract reduces the
number of Escherichia coli. This is due to the anti-bacterial properties of grape seeds. Similar results were obtained in our
study [17,18,19].
TABLE 4
EFFECTS OF THE APPLICATIONS ON SAUSAGE ESCHERICHIA COLI ( CFU/G)
Maturation time (days)
Sample 1. 1 d 3 d 6 d 9 d 12 d
N 13500 abcd*A**
9500 bB
3550 bC
1400 bC
675Bc
K 16500 aC
73500 aBC
130000 aB
135000 aB
675000 aA
RT1 13500 abcdA
9250 bB
7500 bB
4700 bC
1900 bD
RT2 12000 abcdeA
9450 bB
7500 bB
4750 bC
1750 bD
RT3 11500 bcdefA
9550 bAB
7250 bB
4550 bC
1650 bD
RT4 10500 cdefgA
9650 bAB
7700 bB
5000 bC
1600 bD
RE1 14500 abcA
9800 bB
7200 bC
4500 bCD
2100 bD
RE2 12000 abcdeA
9667 bB
7250 bC
4200 bCD
2250 bD
RE3 16000 abA
9400 bB
6850 bC
3800 bCD
2000 bD
RE4 7700 efgA
5650 bB
3550 bC
1900 bD
1750 bD
SGT1 9400 defgA
7200 bB
3750 bC
1600 bD
1100 bD
SGT2 9200 defgA
7300 bB
4250 bC
1450 bD
970 bD
SGT3 6900 fgA
4600 bB
3200 bC
1500 bD
1400 bD
SGT4 6400 gA
4200 bB
3050 bC
1300 bD
1000 bD
SGE1 7900 efgA
6350 bB
4200 bC
1450 bD
955 bD
SGE2 6950 fgA
5250 bB
2850 bC
1050 bD
705 bD
SGE3 6450 gA
4100 bB
2400 bC
1100 bD
890 bD
SGE4 6850 fgA
4650 bB
2250 bC
955 bD
590 bD
* The difference between the averages with the same lowercase letters in the vertical column is not statistically significant (p>
0,05)
** The difference between the averages with the same uppercase letters on the horizontal line is not statistically significant
(p>0,05)
6. International Journal of Environmental & Agriculture Research (IJOEAR) ISSN:[2454-1850] [Vol-3, Issue-12, December- 2017]
Page | 84
3.4 Effects of Candida albicans applications on Turkish Fermented of Sausage
Candida albicans values in the stages of ripening of sausages are shown in Table 5. It was observed that the difference
between Candida albicans values was significant (p> 0.05) during the fermentation process of the applications. The decrease
in Candida albicans values during the maturation period was observed to be statistically significant. When compared to two
grape varieties, Black Gemre grape varieties became more effective. Sincerely [20], showed compliance with our study by
reporting that Grape seed extract inhibited yeast growth in a variety of yeast investigations.
TABLE 5
EFFECTS OF APPLICATIONS ON SAUSAGE CANDIDA ALBICANS(CFU/G)
Maturation time (days)
Sample 2. 1 d 3 d 6 d 9 d 12 d
N 3500 ef*A**
3050 fghB
2750 efgC
2200 cdeD
1900 cD
K 3300 efC
9200Bc
29500 aBC
68500 aB
470000 aA
RT1 14000Ab
13500 aB
10517 bB
9600 bB
94500 bA
RT2 6900 bcdeA
6900 bcA
6300 cA
5100 cB
4800 cB
RT3 3950 defB
4700 cdefgA
3950 cdefB
3250 cdeC
2900cC
RT4 6400 bcdefA
4850 cdefgB
4250cdefC
2850 cdeD
2950 cCD
RE1 10000 bA
5900 cdB
5250 cdBC
4250 cdC
4050 cC
RE2 14000 aA
4550 cdefgB
3850 cdefB
3200 cdeB
2850 cB
RE3 4200 cdefA
3750 defghB
3400 defgB
2850 cdeBC
2450 cC
RE4 2800 fC
5150 cdefA
4600 cdeAB
3950 cdeB
3400 cB
SGT1 7650 bcdA
4850 cdefgB
4050 cdefBC
3050 cdeC
2700 cD
SGT2 9300 bA
5600 cdeB
5150 cdeB
4800 cB
4250 cB
SGT3 3900 defBC
5200 cdefA
4750 cdeB
4050 cdeBC
3550 cC
SGT4 14000 aA
12000 aA
3900 cdefB
2950 cdeB
2200 cB
SGE1 9300 bA
3400 efghB
3000 defgB
1650 deC
1200 cC
SGE2 4500 cdefA
2100 hB
1350 gC
985Ec
880 eC
SGE3 8100 bcA
2550 ghB
2000 fgBC
1450 edC
1050 eD
SGE4 14000 aA
3750 defghB
3000 defgB
2050 cdeB
1650 cB
* The difference between the averages with the same lowercase letters in the vertical column is not statistically significant
(p> 0,05)
** The difference between the averages with the same uppercase letters on the horizontal line is not statistically
significant (p>0,05)
IV. CONCLUSIONS
Antioxidant and antibacterial influences of Black Gemre varieties are more common than Razakı varieties. If the grape kernel
is evaluated as antimicrobial and antioxidant, a new alternative product to the food industry will be gained a waste material,
which may be a negative effect on the environment, will be evaluated economically. Due to the high antimicrobial and
antioxidant properties of grapes, the benefits of heart disease and cancer risk reduction should be exploited on human health.
The use of grape seed as a food additive in sausage production is promising.
ACKNOWLEDGEMENTS
The author is grateful to the Süleyman Demirel University Research Fund (3039-D 11) for its financial support of this
research work.
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