Kendu is a highly nutritious seasonal fruit widely grown in India. It is a rich source of antioxidants, β-carotene, and phenols. Due to the lack of national recognition, this fruit remains underutilized. A significant portion of the fruit is lost due to its short shelf life and lack of processing technology. In the present work, the development and standardization of technology for various value-added products from kendu were explored to avoid spoilage and wastage of the fruit. Products like kendu nectar, jam, powder, and bar were developed, and the process was developed and optimized for extended shelf life. Chemical preservatives such as sodium benzoate (356.01 ppm) and potassium-meta bisulfate (602.81 ppm) were optimized for pulp preservation. Maximum consumer acceptability and microbial stability of the value-added products were obtained till 90 days of storage when stored at 4±2° C. Effect of microbial, sensorial, and physicochemical properties of products were also investigated for each of their storage conditions. A significant (p< 0.05) decrease in the total phenolic content was observed for all the products during the storage period. The results obtained from consumer acceptability and microbial load revealed that all products remained acceptable for consumption till the end of the storage period. Therefore, kendu fruit can be converted to value-added products during the available season to improve the variety of fruit-based products on the market shelf. This value-addition improves the commercial cultivation of the fruit, nutritional requirements of the people and enhances the livelihood of the locals in terms of economic sustainability.
{"title":"DEVELOPMENT AND STANDARDIZATION OF TECHNOLOGY FOR PREPARATION AND STORAGE OF VALUE-ADDED PRODUCTS FROM KENDU (DIOSPYROS MELANOXYLON ROXB.) FRUIT. Development and standardization of technology for kendu fruit","authors":"K. Vivek","doi":"10.15414/JMBFS.3893","DOIUrl":"https://doi.org/10.15414/JMBFS.3893","url":null,"abstract":"Kendu is a highly nutritious seasonal fruit widely grown in India. It is a rich source of antioxidants, β-carotene, and phenols. Due to the lack of national recognition, this fruit remains underutilized. A significant portion of the fruit is lost due to its short shelf life and lack of processing technology. In the present work, the development and standardization of technology for various value-added products from kendu were explored to avoid spoilage and wastage of the fruit. Products like kendu nectar, jam, powder, and bar were developed, and the process was developed and optimized for extended shelf life. Chemical preservatives such as sodium benzoate (356.01 ppm) and potassium-meta bisulfate (602.81 ppm) were optimized for pulp preservation. Maximum consumer acceptability and microbial stability of the value-added products were obtained till 90 days of storage when stored at 4±2° C. Effect of microbial, sensorial, and physicochemical properties of products were also investigated for each of their storage conditions. A significant (p< 0.05) decrease in the total phenolic content was observed for all the products during the storage period. The results obtained from consumer acceptability and microbial load revealed that all products remained acceptable for consumption till the end of the storage period. Therefore, kendu fruit can be converted to value-added products during the available season to improve the variety of fruit-based products on the market shelf. This value-addition improves the commercial cultivation of the fruit, nutritional requirements of the people and enhances the livelihood of the locals in terms of economic sustainability.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84094766","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fatine Mouhssine, Sara Ech-Cheddadi, Moussa Ouhaddach, Younes El Goumi, H. Yacoubi, A. Rochdi
In Morocco, wheat is an indispensable and important crop for the population. Its production in areas affected by salinity is a major problem. The salinity-tolerant variety factor is one of the ways to ensure good productivity. Germination is considered a critical step in the plant's development cycle. Consequently, this study aimed to screen the tolerance to salinity of five varieties of wheat at the germination stage. The experiment was carried out under laboratory conditions, using five concentrations of NaCl 0, 3, 6, 9, and 12g/L. Several parameters were used: the germination rate, the corrected germination, the reduction percentage in germination, the final percentage of germination, the mean daily germination, the germination index, the vigor index of germination, the germination rate index, the velocity coefficient, the average time of germination, the length of coleoptiles and roots. Intraspecific variability of wheat toward salinity was relatively large. The daily germination rate, the final germination, the reduction percentage in germination, the germination rate index, and the mean daily germination proved to be the most appropriate criteria to study the salinity effect on seed germination. Also, an equal hierarchy of sensitivity/tolerance levels during the subsequent development of the coleoptiles and the roots has been adversely affected by increasing salinity. All these parameters describing the germination wheat seeds showed that Rajae variety performs better (relatively tolerant) while; Radia and Kanz varieties are the most affected by salt stress. The results showed that the salt reduces germination by delaying its speed except for Rajae and Amal.
{"title":"SELECTION OF TOLERANT WHEAT VARIETIES DURING THE GERMINATION PHASE","authors":"Fatine Mouhssine, Sara Ech-Cheddadi, Moussa Ouhaddach, Younes El Goumi, H. Yacoubi, A. Rochdi","doi":"10.15414/JMBFS.2341","DOIUrl":"https://doi.org/10.15414/JMBFS.2341","url":null,"abstract":"In Morocco, wheat is an indispensable and important crop for the population. Its production in areas affected by salinity is a major problem. The salinity-tolerant variety factor is one of the ways to ensure good productivity. Germination is considered a critical step in the plant's development cycle. Consequently, this study aimed to screen the tolerance to salinity of five varieties of wheat at the germination stage. The experiment was carried out under laboratory conditions, using five concentrations of NaCl 0, 3, 6, 9, and 12g/L. Several parameters were used: the germination rate, the corrected germination, the reduction percentage in germination, the final percentage of germination, the mean daily germination, the germination index, the vigor index of germination, the germination rate index, the velocity coefficient, the average time of germination, the length of coleoptiles and roots. Intraspecific variability of wheat toward salinity was relatively large. The daily germination rate, the final germination, the reduction percentage in germination, the germination rate index, and the mean daily germination proved to be the most appropriate criteria to study the salinity effect on seed germination. Also, an equal hierarchy of sensitivity/tolerance levels during the subsequent development of the coleoptiles and the roots has been adversely affected by increasing salinity. All these parameters describing the germination wheat seeds showed that Rajae variety performs better (relatively tolerant) while; Radia and Kanz varieties are the most affected by salt stress. The results showed that the salt reduces germination by delaying its speed except for Rajae and Amal.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"88 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78729113","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The phenolic aqueous extract from red cabbage was incorporated into bread and stability and contribution of anthocyanins comprising bread samples have been investigated. Assessment of total monomeric anthocyanin in sample bread stored both at room temperature and at 4 oC, on different days; first, third, sixth and 32nd day of storage, was carried out. The total phenolic content and total antioxidant capacity of sample bread were measured by the Folin-Ciocalteu (FC) procedure and the oxygen radical absorbance capacity (ORAC) method, respectively. Total phenolic contents were estimated as 91.88 ± 2.42 mg GAE/100 g and ORAC value was calculates as 1387 ± 153 mmol TE/100 g (DW;Dry weight). No colonies of mold were monitored in sample bread when kept at 4 oC for almost three weeks retaining its antioxidant properties. These innovative and health promoting bread samples might be inspiring for public and the molecular gastronomy and food science researches as well as in the near future.
{"title":"HEALTH PROMOTING BREAD; COMPRISING NATURAL-MIRACLE ANTHOCYANINS","authors":"Hurmus Refiker, Süleyman Aşır","doi":"10.15414/JMBFS.3354","DOIUrl":"https://doi.org/10.15414/JMBFS.3354","url":null,"abstract":"The phenolic aqueous extract from red cabbage was incorporated into bread and stability and contribution of anthocyanins comprising bread samples have been investigated. Assessment of total monomeric anthocyanin in sample bread stored both at room temperature and at 4 oC, on different days; first, third, sixth and 32nd day of storage, was carried out. The total phenolic content and total antioxidant capacity of sample bread were measured by the Folin-Ciocalteu (FC) procedure and the oxygen radical absorbance capacity (ORAC) method, respectively. Total phenolic contents were estimated as 91.88 ± 2.42 mg GAE/100 g and ORAC value was calculates as 1387 ± 153 mmol TE/100 g (DW;Dry weight). No colonies of mold were monitored in sample bread when kept at 4 oC for almost three weeks retaining its antioxidant properties. These innovative and health promoting bread samples might be inspiring for public and the molecular gastronomy and food science researches as well as in the near future.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79954021","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Open reading frame (ORF) of Putative En/Spm transposon in Brassica potentially helps to understand the relationship between various eukaryotic transposable elements. The current study was initially conducted to isolate and analyze the putative En/Spm-related transposon gene from Brassica juncea. PCR products (750 bp) from B. juncea (accession PI 649105 and PI 271442) were cloned, sequenced, and analyzed. Results of BLAST showed identical sequences between two accessions with 100% similarity. The amplified DNA transposon and conserved domain compared to the GenBank database to evaluate the genetic diversity relationships. Sequence of this putative transposon gene from B. juncae was a 98% similar to B. rapa subsp pekinensis at the nucleotide level, and 94% with the En/Spm-related transposon protein of B. oleracea at the amino acid level. Conserved domain architecture was related to transposase_21_pfam0299 and transposase family tnp2 and had a relationship with space outside the cell structure and/or to space outside the plasma membrane.
{"title":"MOLECULAR ANALYSIS OF A PUTATIVE EN/SPM-RELATED TRANSPOSON PROTEIN IN BRASSICA JUNCEA","authors":"A. Yassein, G. Eid, Nada F Hemeda, Zaki El Feky","doi":"10.15414/JMBFS.2825","DOIUrl":"https://doi.org/10.15414/JMBFS.2825","url":null,"abstract":"Open reading frame (ORF) of Putative En/Spm transposon in Brassica potentially helps to understand the relationship between various eukaryotic transposable elements. The current study was initially conducted to isolate and analyze the putative En/Spm-related transposon gene from Brassica juncea. PCR products (750 bp) from B. juncea (accession PI 649105 and PI 271442) were cloned, sequenced, and analyzed. Results of BLAST showed identical sequences between two accessions with 100% similarity. The amplified DNA transposon and conserved domain compared to the GenBank database to evaluate the genetic diversity relationships. Sequence of this putative transposon gene from B. juncae was a 98% similar to B. rapa subsp pekinensis at the nucleotide level, and 94% with the En/Spm-related transposon protein of B. oleracea at the amino acid level. Conserved domain architecture was related to transposase_21_pfam0299 and transposase family tnp2 and had a relationship with space outside the cell structure and/or to space outside the plasma membrane.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72856586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Allyl isothiocyanate (AITC) is basic compound in mustard essential oil and found in some other species of Brassicaceae. It has antimicrobial properties against wide range of foodborne pathogens. Its food industry use as a natural preservative is limited by its quick evaporation, taste pungency, and weak water solubility. The minimum inhibitory concentration (MIC) for AITC was determined by Microdilution assay, respectively. According to the results of the same assay, bactericidal effect was recorded against both tested bacteria. By using vapor and solution deposition ways into Laminaria japonica de-oiled powder, the antimicrobial effect of AITC vapor was demonstrated against the selected bacteria; up to 91% of colony deactivation occurred within 72 h for C. perfringens, while 97% for C. jejuni, the decay behavior of both solution and vapor -deposited were parallel. At 72 h, the de-oiled L. japonica powder was adsorbed AITC twice that of the raw powder approaching 99% theoretical maximum amount. The continued antimicrobial activity of AITC after contact proves that AITC + de oiled L. japonica powder would be used as natural system for preserve food.
异硫氰酸烯丙酯(AITC)是芥菜精油中的基础化合物，在其他芸苔科植物中也有发现。它具有抗多种食源性病原体的抗菌特性。它作为天然防腐剂在食品工业中的应用受到蒸发快、味道辛辣、水溶性弱的限制。采用微量稀释法测定AITC的最低抑菌浓度(MIC)。根据同一试验的结果，记录了对两种被试细菌的杀菌效果。采用气相沉积法和溶液沉积法对海带脱油粉进行了抑菌实验，验证了AITC气相对所选细菌的抑菌效果;多达91%的殖民地失活发生在72 h c . perfringens而97% c .空肠的衰减行为解决方案和蒸汽沉积是平行的。在72 h时，脱油粳米粉的AITC吸附量是原料粉的2倍，接近理论最大值的99%。AITC与脱油粳米粉接触后的持续抑菌活性证明了AITC +脱油粳米粉可作为天然的保鲜体系。
{"title":"NATURAL FOOD PRESERVATION SYSTEM AS ALLYL ISOTHIOCYANATE AND EDIBLE BROWN SEAWEED LAMINARIA JAPONICA AGAINST SELECTED ANAEROBIC FOODBORNE BACTERIA: CLOSTRIDIUM PERFRINGENS AND CAMPYLOBACTER JEJUNI","authors":"Reham A. Elfayoumy","doi":"10.15414/JMBFS.1923","DOIUrl":"https://doi.org/10.15414/JMBFS.1923","url":null,"abstract":"Allyl isothiocyanate (AITC) is basic compound in mustard essential oil and found in some other species of Brassicaceae. It has antimicrobial properties against wide range of foodborne pathogens. Its food industry use as a natural preservative is limited by its quick evaporation, taste pungency, and weak water solubility. The minimum inhibitory concentration (MIC) for AITC was determined by Microdilution assay, respectively. According to the results of the same assay, bactericidal effect was recorded against both tested bacteria. By using vapor and solution deposition ways into Laminaria japonica de-oiled powder, the antimicrobial effect of AITC vapor was demonstrated against the selected bacteria; up to 91% of colony deactivation occurred within 72 h for C. perfringens, while 97% for C. jejuni, the decay behavior of both solution and vapor -deposited were parallel. At 72 h, the de-oiled L. japonica powder was adsorbed AITC twice that of the raw powder approaching 99% theoretical maximum amount. The continued antimicrobial activity of AITC after contact proves that AITC + de oiled L. japonica powder would be used as natural system for preserve food.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"92 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81518599","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
K. Singla, Abhinob Baruah, Shilpa S. Chapadgaonkar
Studies on gut microbiota have revealed surprisingly diverse effects on human immune system and the disturbances in composition of the commensal microorganisms have shown to increase the incidence of diseases. The microorganisms from these metabolites are helpful in the regulation in the host system. This present review focuses on the intricate mechanisms of immune modulation by probiotic microorganisms and the pathways. Gut microbiome is an important modulator of brain functions as well as behaviour. This review specifically deals with the analysis of microbiota of gut in autism spectrum disorders. They are a group of neurological illness which causes difficulty in social behaviour and communication.
{"title":"PROBIOTICS AND MANAGEMENT OF AUTISM SPECTRUM DISORDERS","authors":"K. Singla, Abhinob Baruah, Shilpa S. Chapadgaonkar","doi":"10.15414/JMBFS.2482","DOIUrl":"https://doi.org/10.15414/JMBFS.2482","url":null,"abstract":"Studies on gut microbiota have revealed surprisingly diverse effects on human immune system and the disturbances in composition of the commensal microorganisms have shown to increase the incidence of diseases. The microorganisms from these metabolites are helpful in the regulation in the host system. This present review focuses on the intricate mechanisms of immune modulation by probiotic microorganisms and the pathways. Gut microbiome is an important modulator of brain functions as well as behaviour. This review specifically deals with the analysis of microbiota of gut in autism spectrum disorders. They are a group of neurological illness which causes difficulty in social behaviour and communication.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86971735","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Natália Čeryová, Daniel Bajčan, Judita Lidiková, J. Musilová, Marek Šnirc, I. Jančo, H. Franková, M. Bláhová
Grapes and wine are important sources of antioxidants in human diet. Phenolic substances contained in grapevine berries belong to an important group of natural substances that get into wine in the process of wine making. Polyphenols and flavonoids are primarily accountable for the colour and taste of the wine, they affect the perception of bitterness and acerbity. They also have antioxidant properties, thus have a positive effect on human health. Health benefits of polyphenolic substances from wine may be associated with a wide range of biological processes. Thanks to the development of modern analytical methods, wine is constantly being researched in terms of the content of antioxidants, and its importance to human health. Sixteen Slovak white wines of Muscat type produced in different geographical regions were analysed in this study. The object of this work was to determine total polyphenol content and total flavonoid content, and to evaluate antioxidant effects of quality wines of Muscat varieties produced in Slovakia. Antioxidant activity, total polyphenol content, and total flavonoid content of particular wines is described in the study. Studied characteristics were analysed by UV-VIS spectrometry method. Muscat wines showed weak to high antioxidant activity, ranging from 25.2% inhibition of DPPH to 67.7% inhibition of DPPH. Average antioxidant activity was 38.7% inhibition of DPPH. Total polyphenol content in the Muscat type varietal wines varied from 262.1 GAE.L-1 to 568.3 GAE.L-1. Average total polyphenol content was 382.13 GAE.L-1. The content of total flavonoids in Muscat type varietal wines ranged from 24.8 mg CE.L-1 to 169.1 mg CE.L-1. Average total flavonoid content was 100.5 mg CE.L-1.
{"title":"PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF SLOVAK VARIETAL WINES OF MUSCAT TYPE","authors":"Natália Čeryová, Daniel Bajčan, Judita Lidiková, J. Musilová, Marek Šnirc, I. Jančo, H. Franková, M. Bláhová","doi":"10.15414/JMBFS.4292","DOIUrl":"https://doi.org/10.15414/JMBFS.4292","url":null,"abstract":"Grapes and wine are important sources of antioxidants in human diet. Phenolic substances contained in grapevine berries belong to an important group of natural substances that get into wine in the process of wine making. Polyphenols and flavonoids are primarily accountable for the colour and taste of the wine, they affect the perception of bitterness and acerbity. They also have antioxidant properties, thus have a positive effect on human health. Health benefits of polyphenolic substances from wine may be associated with a wide range of biological processes. Thanks to the development of modern analytical methods, wine is constantly being researched in terms of the content of antioxidants, and its importance to human health. Sixteen Slovak white wines of Muscat type produced in different geographical regions were analysed in this study. The object of this work was to determine total polyphenol content and total flavonoid content, and to evaluate antioxidant effects of quality wines of Muscat varieties produced in Slovakia. Antioxidant activity, total polyphenol content, and total flavonoid content of particular wines is described in the study. Studied characteristics were analysed by UV-VIS spectrometry method. Muscat wines showed weak to high antioxidant activity, ranging from 25.2% inhibition of DPPH to 67.7% inhibition of DPPH. Average antioxidant activity was 38.7% inhibition of DPPH. Total polyphenol content in the Muscat type varietal wines varied from 262.1 GAE.L-1 to 568.3 GAE.L-1. Average total polyphenol content was 382.13 GAE.L-1. The content of total flavonoids in Muscat type varietal wines ranged from 24.8 mg CE.L-1 to 169.1 mg CE.L-1. Average total flavonoid content was 100.5 mg CE.L-1.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80983685","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In this paper, twenty-two pesticide residues were monitored in tomatoes.72 marketed samples were extracted and purified with QuEChERS method, and analyzed with liquid and gas Chromatography. The mean recoveries ranged from 90.75%to105.31%. The relative standard deviation was 1% to 7.5%. The limits of detection and quantification ranged from 0.0004 to 0.0231 mg.kg−1 and 0.0012 to 0.0693 mg.kg−1, and good linearity was obtained. Out of total analyzed samples, 34 samples (47.22%) were contaminated with tested pesticide residues; out of which 10 samples (13.89%) exceeded the maximum residue limits. The effects of four processing techniques (washing with tap water, washing with solution of acetic acid, peeling and boiling) on the residual pattern of five insecticides (dimethoate, carbaryl, chlorpyrifos, cypermethrin and fenvalerate) and one herbicide (2,4 dichlorophenoxy acetic acid (2,4D)) were evaluated. The reaction of the pesticides depends obviously on the physico-chemical features and also on the systemic character of the pesticides. Both of the washings lowered clearly the residues for all detected pesticides with removing up to 63.08%. Peeling was found to totally remove the residues of fenvalerate, carbaryl, cypermethrin and chlorpyrifos. Results obtained from the boiling indicated that a complete removal of 2,4D and dimethoate residues was finally achieved. In addition to that, the concentrations of cypermethrin and fenvalerate increased and processing factors above 1 were observed, the results can be seen as valuable base for monitoring of pesticides in tomatoes and supply more comprehension of residue demeanor after household processing. These implementations are important to protect consumer health from the damage of pesticide residues in food.
{"title":"EFFECT OF HOUSEHOLD PROCESSING ON REMOVAL OF MULTI-CLASSES OF PESTICIDES FROM TOMATOES","authors":"Lima Ajeep, Zakaria Alnaser, Mohammad Kheir Tahla","doi":"10.15414/JMBFS.2015","DOIUrl":"https://doi.org/10.15414/JMBFS.2015","url":null,"abstract":"In this paper, twenty-two pesticide residues were monitored in tomatoes.72 marketed samples were extracted and purified with QuEChERS method, and analyzed with liquid and gas Chromatography. The mean recoveries ranged from 90.75%to105.31%. The relative standard deviation was 1% to 7.5%. The limits of detection and quantification ranged from 0.0004 to 0.0231 mg.kg−1 and 0.0012 to 0.0693 mg.kg−1, and good linearity was obtained. Out of total analyzed samples, 34 samples (47.22%) were contaminated with tested pesticide residues; out of which 10 samples (13.89%) exceeded the maximum residue limits.\u0000The effects of four processing techniques (washing with tap water, washing with solution of acetic acid, peeling and boiling) on the residual pattern of five insecticides (dimethoate, carbaryl, chlorpyrifos, cypermethrin and fenvalerate) and one herbicide (2,4 dichlorophenoxy acetic acid (2,4D)) were evaluated. The reaction of the pesticides depends obviously on the physico-chemical features and also on the systemic character of the pesticides. Both of the washings lowered clearly the residues for all detected pesticides with removing up to 63.08%. Peeling was found to totally remove the residues of fenvalerate, carbaryl, cypermethrin and chlorpyrifos. Results obtained from the boiling indicated that a complete removal of 2,4D and dimethoate residues was finally achieved. In addition to that, the concentrations of cypermethrin and fenvalerate increased and processing factors above 1 were observed, the results can be seen as valuable base for monitoring of pesticides in tomatoes and supply more comprehension of residue demeanor after household processing. These implementations are important to protect consumer health from the damage of pesticide residues in food.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"104 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79223121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Lukáš Jurčaga, M. Bobko, P. Haščík, A. Bobková, Alžbeta Demianová, Ľ. Belej, Miroslav Kročko
Grape pomace is a by-product of grape processing and represents a major waste issue. One of the possible methods of revalorization of this agriculture waste is to incorporate red grape pomace into the feed mixture of poultry e.g. broiler chickens. The rich content of polyphenols in red grape pomace is reported to have a positive protective effect against lipid oxidation in several types of meat and products. In our study, we incorporate red grape pomace into the diet of observed Ross 308 broiler chickens. Tested chickens were divided into 4 groups. One control group without any addition of pomace, and another three groups with the addition of 1, 2, and 3 %. After 42 days chickens were slaughtered and tested. To evaluate the process of lipid oxidation we used measurement of malonaldehyde (MDA) presented in samples of breast and thigh meat. MDA measurement was carried out on the 1st, 3rd, and 5th day of meat storage at 4 °C. However, our study did not prove any significant difference among the control group without red grape pomace and the other three experimental groups. We can see a slight decrease in MDA created during the storage process but not with statistically provable results. The repetition of the experiment with some adjustment is highly anticipated.
{"title":"EFFECT OF DIETARY RED GRAPE POMACE ON LIPID OXIDATION IN MEAT OF BROILER CHICKENS","authors":"Lukáš Jurčaga, M. Bobko, P. Haščík, A. Bobková, Alžbeta Demianová, Ľ. Belej, Miroslav Kročko","doi":"10.15414/JMBFS.3769","DOIUrl":"https://doi.org/10.15414/JMBFS.3769","url":null,"abstract":"Grape pomace is a by-product of grape processing and represents a major waste issue. One of the possible methods of revalorization of this agriculture waste is to incorporate red grape pomace into the feed mixture of poultry e.g. broiler chickens. The rich content of polyphenols in red grape pomace is reported to have a positive protective effect against lipid oxidation in several types of meat and products. In our study, we incorporate red grape pomace into the diet of observed Ross 308 broiler chickens. Tested chickens were divided into 4 groups. One control group without any addition of pomace, and another three groups with the addition of 1, 2, and 3 %. After 42 days chickens were slaughtered and tested. To evaluate the process of lipid oxidation we used measurement of malonaldehyde (MDA) presented in samples of breast and thigh meat. MDA measurement was carried out on the 1st, 3rd, and 5th day of meat storage at 4 °C. However, our study did not prove any significant difference among the control group without red grape pomace and the other three experimental groups. We can see a slight decrease in MDA created during the storage process but not with statistically provable results. The repetition of the experiment with some adjustment is highly anticipated.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79380974","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
R. Chalannavar, S DivakarM, Souvik Debnath, T. Chatterjee, Sooryaprakash H Shenoy
Syzygium kanarense (Talbot) Raizada (Family: Myrtaceae), a rare plant tested for toxicity in order to explore therapeutic value. In the current study, the preliminary phytochemical screening, in vitro toxicity and acute toxicity of aqueous extract of Syzygium kanarense leaves (AESKL) were evaluated. Phytochemicals were screened and cytotoxicity was confirmed by MTT assay using NIH/3T3 cell line. For acute toxicity evaluation, female rats were divided into two equal groups; one group served as control while the other group received a single dose of AESKL at 2000mg/kg body weight (b.w) were treated and observed for 14 days. AESKL contains phenolics, tannins, terpenoids, saponins and steroids. The result showed the cytotoxicity value of inhibitory concentration (IC50) = 491.56 µg/ml of AESKL. Acute toxicity of AESKL established the Lethal Dose (LD50) more than 2000 mg/kg b.w and no mortality rate was observed. No changes in behavioural, b.w, relative organ weight, haematological, biochemical and histological were observed. Based on the results, it can be conclude that AESKL do not pose any risk when given orally to rats. To the best of our knowledge, this is the first report on evaluation of in vitro and in vivo toxicity of AESKL.
{"title":"The EVALUATION OF ACUTE TOXICITY EXPOSURE TO AQUEOUS LEAVES EXTRACT OF SYZYGIUM KANARENSE (TALBOT) RAIZADA","authors":"R. Chalannavar, S DivakarM, Souvik Debnath, T. Chatterjee, Sooryaprakash H Shenoy","doi":"10.15414/JMBFS.2219","DOIUrl":"https://doi.org/10.15414/JMBFS.2219","url":null,"abstract":"Syzygium kanarense (Talbot) Raizada (Family: Myrtaceae), a rare plant tested for toxicity in order to explore therapeutic value. In the current study, the preliminary phytochemical screening, in vitro toxicity and acute toxicity of aqueous extract of Syzygium kanarense leaves (AESKL) were evaluated. Phytochemicals were screened and cytotoxicity was confirmed by MTT assay using NIH/3T3 cell line. For acute toxicity evaluation, female rats were divided into two equal groups; one group served as control while the other group received a single dose of AESKL at 2000mg/kg body weight (b.w) were treated and observed for 14 days. AESKL contains phenolics, tannins, terpenoids, saponins and steroids. The result showed the cytotoxicity value of inhibitory concentration (IC50) = 491.56 µg/ml of AESKL. Acute toxicity of AESKL established the Lethal Dose (LD50) more than 2000 mg/kg b.w and no mortality rate was observed. No changes in behavioural, b.w, relative organ weight, haematological, biochemical and histological were observed. Based on the results, it can be conclude that AESKL do not pose any risk when given orally to rats. To the best of our knowledge, this is the first report on evaluation of in vitro and in vivo toxicity of AESKL.","PeriodicalId":22746,"journal":{"name":"The Journal of Microbiology, Biotechnology and Food Sciences","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82206875","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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