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Sample records for condiments

  1. Traditional fermented protein condiments in Nigeria | Achi | African ...

    African Journals Online (AJOL)

    Traditional fermented condiments (dawadawa, iru, ogiri) based on vegetable proteins, and ... in the scope of the microbiology and biochemical changes of the raw materials. ... Fermented vegetable proteins have potential food uses as protein ...

  2. Growth of Bacillus cereus isolated from some traditional condiments ...

    African Journals Online (AJOL)

    Growth of Bacillus cereus isolated from some traditional condiments under different regimens. ... African Journal of Biotechnology ... (fermented Prosopis africana seeds) and identified as B. cereus, B. subtilis, B. pumilus and B. lichenifomis.

  3. Condiment: general synthesis of different versions

    International Nuclear Information System (INIS)

    Mangin, J.P.

    1990-01-01

    CONDIMENT is a code for the computation of ion migration and diffusion in areas close to radwaste storage facilities. This type of application was found to require a mesh pattern and boundary conditions different from the usual, which justifies the writing of a new code. A first version (version 2) only convers the migration of a single, non radioactive ion. The discretization, the selection of an implicit scheme, and the various boundary conditions are described. Physical quantities such as diffusion coefficient, porosity, retardation factor and permeability vary in space but not in time. A first extension consists of taking consideration radioactivity and filiation. Discretization with respect to time is modified, and a check performed on the original analytical solutions. In a second extension, consideration is given to non-linear adsorption, which makes it necessary to use the NEWTON-RAPHSON method. One can thus modelize the FREUNDLICH isotherms, in spite of the singular point at the origin. Diffusion, apparent porosity and permeability values can be changed as computed proceeds. The last extension is the introduction of two ions with the formation of precipitate. The formulation is derived from that used for non-linear adsorption, the precipitate playing a part similar to that of adsorbed concentration. Agreement with the original analytical solutions is verified. The case of migration with several interacting ions is approached from the theoretical standpoint. We described the discretization, which is similar to that in the first version, but involves many additional variables. Numerical stability is shown to be unconditional [fr

  4. Irradiation on spices, dried herbs and condiments preservation

    International Nuclear Information System (INIS)

    Baraldi, D.

    1996-01-01

    Among food irradiation applications, radiation decontamination of spices, condiments and dried herbs has the most immediate application potential in many countries. The article is intended to provide justification for the radiation decontamination of spices, herbs and others vegetables seasonings, compared to conventional methods used today by industry, namely the technique of fumigation with ethylene oxide (ETO). The article provides also information both to industrial users and governmental officers for the necessary authorization of the process [it

  5. Trace content of uranium in spices and condiments

    Energy Technology Data Exchange (ETDEWEB)

    Sharma, Y P; Lal, N; Mahesh, K; Nagpaul, K K [Regional Engineering Coll., Kurukshetra (India). Dept. of Physics; Chakarvarti, S K [Kurukshetra Univ. (India). Dept. of Physics

    1981-10-01

    The natural uranium trace contents of eighteen spice and condiment samples belonging to twelve different plant families in India were determined by the fission track etch technique. The uranium contents varied from 0.28 +- 0.002 to 78.6 +- 0.50 pg/g. This does not pose a serious health hazard since the permissible limit intake by humans is 40 mg/day.

  6. Radiation processing for value addition to spices and condiments

    International Nuclear Information System (INIS)

    More, Varsha S.; Parte, Madan N.; Gautam, Satyendra; Sharma, Arun

    2009-01-01

    Both major and minor Indian spices and their blends were found to have significant high level of bacterial and fungal load. Radiation processing at 10 kGy dose was found to be effective for hygienization of spices and condiments without affecting their flavor and other quality attributes. Inter and Intra country transportation studies confirmed the retention of spice quality following irradiation, transportation and storage. A safe storage period was also determined for sambar powder packaged in metallised laminate pouch, which turned out to be 20 months under ambient storage conditions. Some spices were also found to have radioprotective effect. (author)

  7. Condiments and Contact Dermatitis of the Finger - Tips

    Directory of Open Access Journals (Sweden)

    K A Seetharam

    1987-01-01

    Full Text Available Patch tests were undertaken with 16 condiments in 4 groups of patients which included exposed patients, exposed controls, unexposed patients and unexposed controls. As the interpretation of the positive patch test reaction was similar in both the unexposed patients and unexposed controls, these two were combined into one (unexposed groups. Positive reactions were obtained in a variable number of individuals in each of these groups but the tests were generally more frequently positive and more severe in the exposed patients and exposed controls, compared to the unexposed groups. The number of patients showing positive patch tests out of the total number tested in the 3 groups respectively, with each of the agents were, cinnamon 1 (9, 0 (11, 1 (7: coriander 3 (8, 4 (12, 1 (5; clove 2 (8, 3 (16, 0 (1; cumin seeds 3 (8, 4 (11, 1 (6; fennel 3 (9, 4 (16, 0 (1; small cardamom 1 (8,6 (17, 0 (0; large cardamom 3 (8 3 (11, 0 (7; asafoetida 1 (5, 3 (7, 5 (13; Indian cassia 0 (2, 3 (16, 1 (8; mustard seeds 5 (8, 4 (15 0 (2; red chillies 2 (7, 6 (21, 0 (0; turmeric 3 (6, 8 (15 1 (5; tamarind 0 (3, 0 (6, 3 (16; dried mango powder 0 (2, 3 (6, 1 (17; Jaggery 0 (1, 2 (4, 2 (20 and ginger 7 (22, 0 (4, 0 (0. These were considered unikely to be irritant reactions, because in the case of irritant reactions, the frequency of positive reaction is expected to be much more. However, this could not be excluded completely without further studies with standardized antigens and their dilutions.

  8. Sauces, spices, and condiments: definitions, potential benefits, consumption patterns, and global markets.

    Science.gov (United States)

    García-Casal, Maria Nieves; Peña-Rosas, Juan Pablo; Malavé, Heber Gómez-

    2016-09-01

    Spices and condiments are an important part of human history and nutrition, and have played an important role in the development of most cultures around the world. According to the Codex Alimentarius, the category of salts, spices, soups, sauces, salads, and protein products includes substances added to foods to enhance aroma and taste. Spices have been reported to have health benefits as antioxidant, antibiotic, antiviral, anticoagulant, anticarcinogenic, and anti-inflammatory agents. Health claims about the benefits of condiments for disease prevention or health improvement need to be science based and extensively supported by evidence; data on their preventive or protective potential in humans are currently limited. The condiments market has been growing continuously over the last few years, with the quantity of products sold under the category of sauces, dressings, and condiments during the period 2008-2013 increasing from 31,749,000 to 35,795,000 metric tons. About 50 of the 86 spices produced in the world are grown in India. From 2008 to 2013, the United States was the largest importer of spices, followed by Australia, the United Kingdom, Canada, and Russia. The main buyers of fish sauce are Vietnam and Thailand, with purchases of 333,000 and 284,000 metric tons in 2013, respectively. The sauces and condiments category is dynamic, with large differences in consumption in habits and practices among countries. This paper aims to establish definitions and discuss potential health benefits, consumption patterns, and global markets for sauces, spices, and condiments. © 2016 New York Academy of Sciences.

  9. Identification of Bacillus species occurring in Kantong, an acid fermented seed condiment produced in Ghana

    DEFF Research Database (Denmark)

    Kpikpi, Elmer Nayra; Thorsen, Line; Glover, Richard

    2014-01-01

    Kantong is a condiment produced in Ghana by the spontaneous fermentation of kapok tree (Ceiba pentandra) seeds with cassava flour as an additive. Fermentation is over a 48h period followed by a drying and a kneading process. Although lactic acid bacteria (LAB) have previously been identified other...

  10. Spices, condiments and medicinal plants in Ethiopia, their taxonomy and agricultural significance

    NARCIS (Netherlands)

    Jansen, P.C.M.

    1981-01-01

    The book is the third in a series of publications on useful plants of Ethiopia. It describes 12 spices and condiments and 13 medicinal plants, both from a taxonomic and an agricultural viewpoint.

    The extensive botanical description of each taxon is accompanied by a full-page

  11. Volatile compounds profile and sensory evaluation of Beninese condiments produced by inocula of Bacillus subtilis

    DEFF Research Database (Denmark)

    Azokpota, Paulin; Hounhouigan, Joseph D.; Annan, Nana T.

    2010-01-01

    in high number and in concentrations which varied according to the inoculum of B. subtilis used. The condiments produced with starter cultures scored significantly (P ... was similar.   CONCLUSION: The investigated B. subtilis, BS1, BS2 and BS3 can be considered as potential starter cultures for the fermentation of African locust beans to produce good quality of Beninese food condiments. Copyright © 2009 Society of Chemical Industry...

  12. Bibliographic review of works accomplished about irradiated chicken, fish and fish products , spices and condiments

    International Nuclear Information System (INIS)

    Bernardes, B.; Dias Filho, M.

    1983-07-01

    Table of foods that can be irradiated and its respective nominal doses are shown. Bibliographic reviews of works performed about irradiated chicken, fish and fish products, spices and condiments are shown. The irradiation purpose in chicken were to increase the shelf-life and to eliminate the pathogenic microorganism in chicken stored below 10 0 C; in fish and fish products the purposes were to control the insect infestation in dry-fish during the storage and the sell exposure to reduce the macrobian charge in packed and non packed fish and in fish products. To reduce pathogenic microorganism in packing and unpacking fish; in spices and condiments to control the insect infestation, to reduce the microbial contamination. (L.M.J.)

  13. Genetic Variability in Glucosinolates in Seed of Brassica juncea: Interest in Mustard Condiment

    Directory of Open Access Journals (Sweden)

    Othmane Merah

    2015-01-01

    Full Text Available Brassica juncea is mostly used for oil production which implies selection of genotypes with low glucosinolates level and high oil content. In contrast, condiment production needs varieties with high level in some glucosinolates including sinigrin. The genetic variability was studied mostly by molecular tools. The objectives were almost the decrease of glucosinolates level in order to use the oilcake for animal feed. The aim of this work is to study the genetic variability for different glucosinolates and their relationships with agronomical traits within a large collection of Brassica juncea genotypes for condiment uses. A collection of 190 genotypes from different origins was studied in Dijon (France. Oil content and total glucosinolates, and sinigrin and gluconapin levels were measured. Flowering and maturation durations, seed yield, and yield components were also measured. Large variability was observed between genotypes for the measured traits within the studied collection. Total glucosinolates varied twofold between extreme genotypes. Values of sinigrin content varied from 0 to more than 134 µmol·g−1. Correlations between glucosinolates traits and both phenological and agronomical characters are presented and discussed for their potential for industrial condiment uses.

  14. Microbiological Studies of Semi-Preserved Natural Condiments Paste Stored in Refrigerator and Ambient Temperature

    Science.gov (United States)

    Dien, H. A.; Montolalu, R. I.; Mentang, F.; Mandang, A. S. K.; Rahmi, A. D.; Berhimpon, S.

    2018-01-01

    The aims of this studies were to prepare juice and raw condiment to be come semipreserve pastes, and to do microbial assessments on the both pastes during storing in refrigerator and ambient temperatures. For both pastes in refrigerator, samples were taken at 0, 2, 4, 5, 6, 8, 10, 15, 20, 25, and 30 days, and in ambient temperature samples were taken at 0, 1, 2, 3, 4, and 6 days. Assessment were done for TPC, total coliform and E. coli, Salmonella sp, Staphylococcus sp., Vibrio sp., pH and water content. The results shown that juice paste stored in refrigerator still good until 30 days (TPC 1,5x104 CFU/g), and in ambient temperature still good until 6 days (2x104 CFU/g). Condiment paste stored in refrigerator still good until 30 days (6.5x103 CFU/g), and in ambient temperature still good until 6 days (1.17x104 CFU/g). However, recommended that condiment paste stored in ambient temperature only until 4 days (7.3x103CFU/g), while that juice paste until 5 days (7.8x103CFU/g). There were no pathogenic bacteria found in all samples.

  15. Characteristics and phylogeny of Bacillus cereus strains isolated from Maari, a traditional West African food condiment

    DEFF Research Database (Denmark)

    Thorsen, Line; Kando, Christine Kere; Sawadogo, Hagrétou

    2015-01-01

    light on the succession and pathogenic potential of B. cereus species in traditional West African food condiment and clarifies their phylogenetic relatedness to B. cereus biovar anthracis. Future implementation of GMP and HACCP and development of starter cultures for controlled Maari fermentations...

  16. The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

    DEFF Research Database (Denmark)

    Parkouda, Charles; Nielsen, Dennis Sandris; Azokpota, Paulin

    2009-01-01

    . Studies have been undertaken which have investigated a number of these products like dawadawa, ugba, bikalga, kinema, natto, and thua-nao. In this review, current knowledge about the principal microbiological activities and biochemical modifications which occur during the processing of the alkaline...... for the selection of potential starter cultures for controlled and better production procedures for alkaline-fermented seeds condiments....

  17. Condiment-Derived 3D Architecture Porous Carbon for Electrochemical Supercapacitors.

    Science.gov (United States)

    Qian, Wenjing; Zhu, Jingyue; Zhang, Ye; Wu, Xiao; Yan, Feng

    2015-10-07

    The one-step synthesis of porous carbon nanoflakes possessing a 3D texture is achieved by cooking (carbonization) a mixture containing two condiments, sodium glutamate (SG) and sodium chloride, which are commonly used in kitchens. The prepared 3D porous carbons are composed of interconnected carbon nanoflakes and possess instinct heteroatom doping such as nitrogen and oxygen, which furnishes the electrochemical activity. The combination of micropores and mesopores with 3D configurations facilitates persistent and fast ion transport and shorten diffusion pathways for high-performance supercapacitor applications. Sodium glutamate carbonized at 800 °C exhibits high charge storage capacity with a specific capacitance of 320 F g(-1) in 6 m KOH at a current density of 1 A g(-1) and good stability over 10,000 cycles. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  18. Microbiological and Enzymatic Studies During the Development of an ‘Iru’ (A Local Nigerian Indigenous Fermented Condiment Like Condiment From Bambara Nut [Voandzeia subterranea (L Thours

    Directory of Open Access Journals (Sweden)

    Fadahunsi, I. F.

    2010-01-01

    Full Text Available Fifteen isolates were obtained from a-96 h spontaneously fermented bambara nut to produce an ‘Iru’ like condiment. Pure cultures of the isolates were identified employing API 50CH strips and API CHL medium (API system, Montalieu, Vercieu, France. Their identities were confirmed as Bacillus subtilis, Bacillus licheniformis and Bacillus pumilus. The total microbial counts showed that the microbial load increased significantly from 3.2 x 10^5 + 0.11 cfu/g at 0 h to 9.2 x 10^7 + 0.20 cfu/g at 96 h (p < 0.05. The investigation into enzymatic activities during product development revealed that the amylase activity fluctuated, by increasing significantly from 0.33 + 0.1 x s unit g/dry wt at 0 h to 0.39 + 0.04 x s unit g/dry wt at 60 h which finally decreased to 0.32 + 0.08 x s unit g/dry wt at the end of fermentation. Proteinase activity showed that at 0 h an activity of 0.22 + 0.09 x s unit g/dry wt was recorded, which increased significantly to 0.24 + 0.06 x s unit g/dry wt at 24 h. This value decreased significantly to 0.21 + 0.03 x s unit g/dry wt at 48 h which increased significantly to 0.28 + 0.08 x s unit g/dry wt at 96 h. However, the lipase which was observed at 0 h to show an activity of 0.50 + 0.05 x s unit g/dry wt increased significantly to 0.80 + 0.06 x s unit g/dry wt at 72 h and decreased to 0.70 + 0.08 x s unit g/dry wt at the end of production period.

  19. Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce

    Directory of Open Access Journals (Sweden)

    Emilio Alvarez-Parrilla

    2014-06-01

    Full Text Available Considering the extensive use of hot peppers and spicy sauces in the Mexican cuisine, in the present paper, three widely consumed Mexican condiments (mole sauce, achiote, and pasilla hot pepper were analyzed for their total phenols, flavonoids and proanthocyanidins, antioxidant activity, and protective effect against lipid oxidation in chopped pork meat. All samples were extracted first with methanol and then with acetone, and the extracts were compared. Pasilla pepper showed the highest phenolic and flavonoid content in both solvents, followed by mole and achiote. Achiote showed the highest proanthocyanidin concentration. All samples showed high antioxidant activity, and good correlations with phenolic compounds and flavonoids, while no correlation was observed in the case of condensed tannins. Mole sauce methanolic extract showed the highest inhibition of pork meat oxidation, followed by pasilla pepper, and finally achiote paste extracts. These results suggest that these condiments are useful to prevent meat lipid oxidation during storage.

  20. Large-scale fortification of condiments and seasonings as a public health strategy: equity considerations for implementation.

    Science.gov (United States)

    Zamora, Gerardo; Flores-Urrutia, Mónica Crissel; Mayén, Ana-Lucia

    2016-09-01

    Fortification of staple foods with vitamins and minerals is an effective approach to increase micronutrient intake and improve nutritional status. The specific use of condiments and seasonings as vehicles in large-scale fortification programs is a relatively new public health strategy. This paper underscores equity considerations for the implementation of large-scale fortification of condiments and seasonings as a public health strategy by examining nonexhaustive examples of programmatic experiences and pilot projects in various settings. An overview of conceptual elements in implementation research and equity is presented, followed by an examination of equity considerations for five implementation strategies: (1) enhancing the capabilities of the public sector, (2) improving the performance of implementing agencies, (3) strengthening the capabilities and performance of frontline workers, (3) empowering communities and individuals, and (4) supporting multiple stakeholders engaged in improving health. Finally, specific considerations related to intersectoral action are considered. Large-scale fortification of condiments and seasonings cannot be a standalone strategy and needs to be implemented with concurrent and coordinated public health strategies, which should be informed by a health equity lens. © 2016 New York Academy of Sciences.

  1. Application of the OSL dosimetry technique in the identification of irradiated foods, such as condiments and spices

    International Nuclear Information System (INIS)

    Silva, Catherine C.O.; Alencar, Marcus A.V. de

    2013-01-01

    The use of ionizing radiation in food preservation is considered a well-established technique, so many countries, including Brazil, now allow the use of irradiated foods. Many methods have been tested for dosimetry and identification of irradiated foods including thermoluminescence, electron paramagnetic resonance, and others based on microbiological changes and in viscosity, and which requires a sample processing. The technique of optically stimulated luminescence (OSL) presents an advantage over other methods mentioned: The samples may be used without the need for a prior processing. This work aims to study the OSL properties of condiments and spices irradiated, in order to verify the possibility of the application of the OSL technique in identifying and dosimetry of irradiated foods. The samples used were of four kinds of spices: cumin, oregano, white pepper and black pepper. All samples were subjected to gamma irradiation from a Co-60 source with dose values of kerma in air of 100 Gy to 35 kGy. The samples of cumin presents the OSL signal, however, is only possible to identify whether the condiment was irradiated or not. The sample of oregano also presents the OSL signal, and for this condiment is possible to identify addition to its irradiation, the value of dose. The black pepper and white pepper samples don't presents the OSL signal. The results obtained in this study indicate the possibility of using the OSL technique for the identification and dosimetry of irradiated foods. (author)

  2. Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens

    Directory of Open Access Journals (Sweden)

    Marcela Radaelli

    2016-06-01

    Full Text Available Abstract Despite recent advances in food production technology, food-borne diseases (FBD remain a challenging public health concern. In several countries, including Brazil, Clostridium perfringens is among the five main causative agents of food-borne diseases. The present study determines antimicrobial activities of essential oils of six condiments commonly used in Brazil, viz., Ocimum basilicum L. (basil, Rosmarinus officinalis L. (rosemary, Origanum majorana L. (marjoram, Mentha × piperita L. var. Piperita (peppermint, Thymus vulgaris L. (thyme and Pimpinella anisum L. (anise against C. perfringens strain A. Chemical compositions of the oils were determined by GC–MS (gas chromatography–mass spectrometry. The identities of the isolated compounds were established from the respective Kováts indices, and a comparison of mass spectral data was made with those reported earlier. The antibacterial activity was assessed from minimum inhibitory concentration (MIC and minimum bactericidal concentration (MBC using the microdilution method. Minimum inhibitory concentration values were 1.25 mg mL-1 for thyme, 5.0 mg mL-1 for basil and marjoram, and 10 mg mL-1 for rosemary, peppermint and anise. All oils showed bactericidal activity at their minimum inhibitory concentration, except anise oil, which was only bacteriostatic. The use of essential oils from these common spices might serve as an alternative to the use of chemical preservatives in the control and inactivation of pathogens in commercially produced food systems.

  3. Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens.

    Science.gov (United States)

    Radaelli, Marcela; da Silva, Bárbara Parraga; Weidlich, Luciana; Hoehne, Lucélia; Flach, Adriana; da Costa, Luiz Antonio Mendonça Alves; Ethur, Eduardo Miranda

    2016-01-01

    Despite recent advances in food production technology, food-borne diseases (FBD) remain a challenging public health concern. In several countries, including Brazil, Clostridium perfringens is among the five main causative agents of food-borne diseases. The present study determines antimicrobial activities of essential oils of six condiments commonly used in Brazil, viz., Ocimum basilicum L. (basil), Rosmarinus officinalis L. (rosemary), Origanum majorana L. (marjoram), Mentha × piperita L. var. Piperita (peppermint), Thymus vulgaris L. (thyme) and Pimpinella anisum L. (anise) against C. perfringens strain A. Chemical compositions of the oils were determined by GC-MS (gas chromatography-mass spectrometry). The identities of the isolated compounds were established from the respective Kováts indices, and a comparison of mass spectral data was made with those reported earlier. The antibacterial activity was assessed from minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) using the microdilution method. Minimum inhibitory concentration values were 1.25mgmL(-1) for thyme, 5.0mgmL(-1) for basil and marjoram, and 10mgmL(-1) for rosemary, peppermint and anise. All oils showed bactericidal activity at their minimum inhibitory concentration, except anise oil, which was only bacteriostatic. The use of essential oils from these common spices might serve as an alternative to the use of chemical preservatives in the control and inactivation of pathogens in commercially produced food systems. Copyright © 2016 Sociedade Brasileira de Microbiologia. Published by Elsevier Editora Ltda. All rights reserved.

  4. Sterilization of dry beverages and condiments for hospital patients by gamma irradiation

    International Nuclear Information System (INIS)

    Maha, Munsiah

    1995-01-01

    This study was done to determine the suitable irradiation conditions for sterilyzing several kinds of dry beverages and condiments, i.e. tea, coffee, milk powder, cacao powder, nutrisari, tropicana slim, pepper, salt, sugar and soy sauce. Each sample was vacuum-packed in nylon laminate pouches, then irradiated up to 30 kGy at liquid nitrogen and room temperatures, and stored at room temperature. The odour, flavor, and colour of the samples were evaluated subjectively immediately after irradiation and after storage. Radiation-sterilization dose for each sample was determined using the method BI set out by the AAMI based on bioburden information. The effect of dissolving in boiling water on the bioburden of the samples was also determined. The results showed that dissolving in boiling water could eliminate only a small portion of the bioburden. Irradiation caused significant changes on the colour, flavour and odour of the samples, especially when irradiation was done at room temperature. In general, irradiation conducted at liquid nitrogen temperature could reduce the negative changes to acceptable levels. Sterilization doses for SAL of 10 -3 were found to be 23.1 kGy for sea, 18.1 kGy for coffee (Kapal api), 19.9 kGy for milk powder (Dancow), 15.8 kGy for cacao powder (van Houten), 26.2 kGy for pepper, 19.7 kGy for sugar, 12.8 kGy for coffee (Torabica Duo), 11.7 kGy for nutrisari, 12.2 kGy for soy sauce and 11.2 kGy for Tropicana Slim. (author) 8 refs, 7 tabs

  5. Antioxidant and antimicrobial effects of condiments paste used as nitrite replacer in chicken mince

    Directory of Open Access Journals (Sweden)

    Meena Goswami

    2014-06-01

    Full Text Available Aim: The present study was conducted to evaluate the antioxidant and antimicrobial effects of 4% Ginger + 4% Garlic + Turmeric 1000ppm (GGT, nitrite 200ppm (N and the control (C on minced chicken stored at 4±10C. Materials and Methods: Physico-chemical properties (pH, Thio Barbituric acid value (TBA, Peroxide value (PV and Free Fatty acid (FFA were evaluated on 0, 3, 6 and 9th day of the storage. The antimicrobial studies viz. Total viable count (TVC, Escherichia coli count, Clostridium sporogenes count and Clostridium perfringens count were carried out on 1, 4, 7 and 10th day of storage. Results: Highly significant difference (P<0.01 was noticed between the treatments and between the storage periods in pH (5.951±0.02-GGT as compared to C-5.898±0.05and N-5.899±0.02, TBA(0.566±0.09-GGT as compared to C-1.569±0.04m and N-0.614±0.11, PV(1.679±0.18-GGT as compared to C-2.595±0.41and N-2.03±0.21, FFA(1.199±0.21-GGT as compared to C-2.284±0.40 and N-1.446±0.24 and N-7.194±0.68, TVC (log CFU/g (7.528±0.70-GGT as compared to C-8.583±0.49 and N-6.446±0.53, Escherichia coli (log CFU/g (6.476±0.54-GGT as compared to C-7.658±0.71 and N-6.609±0.61, Clostridium sporogenes count (log CFU/g (7.746±0.69-GGT as compared to C-8.681±0.74 and N- and Clostridium perfringens count (log CFU/g (6.864±0.76-GGT as compared to C-8.790±0.53 and N-6.864±0.58. Conclusion: The Ginger garlic turmeric paste has an excellent potential to replace the nitrite as a natural antioxidant with other advantages. It is highly effective against Escherichia coli. It is also significantly effective against Clostridium perfringens, Clostridium sporogenes and TVC as compared to C but lesser than N. We recommend further research by replacing the nitrite with various combinations of the spices and the condiments.

  6. [Simultaneous determination of 15 industrial synthetic dyes in condiment by solid phase extraction-high performance liquid chromatography].

    Science.gov (United States)

    Liu, Min; Li, Xiaolin; Bie, Wei; Wang, Minglin; Feng, Qian

    2011-02-01

    A new method was established for the determination of 15 industrial synthetic dyes in condiment by solid phase extraction-high performance liquid chromatography (SPE-HPLC). The samples were extracted by methanol-water (1:1, v/v) and purified by a solid phase extraction column. Then, the chromatographic separation was achieved on a Luna C18 column by linear gradient elution. The mobile phase was 10 mmol/L ammonium acetate-acetonitrile (containing 1% acetic acid). The results showed that the 15 industrial synthetic dyes can be separated efficiently. The recoveries of the 15 industrial synthetic dyes spiked in condiment were between 84.6% and 114.2% with the relative standard deviations of 0.9% - 10.3%. The limits of detection of this method was 0.05 - 0.18 mg/kg for the 15 industrial synthetic dyes. The method is simple, sensitive, accurate, repeatable and can be used for simultaneous determination of the 15 illegally added industrial synthetic dyes.

  7. Composition chimique du netetu, condiment alimentaire produit par fermentation des graines de caroubier africain Parkia biglobosa (Jacq. Benth.

    Directory of Open Access Journals (Sweden)

    Wathelet B.

    2000-01-01

    Full Text Available Chemical composition of netetu, a food condiment from fermented Parkia biglobosa seeds. The seed oils and cakes of netetu of different origins available on the Senegalian market have been studied to evaluate the nutritional potentialities of this important food condiment used in many African countries. The total oil content ranged from 141 to 349 g per kg. Careful gas chromatography and GC-MS (Gas Chromatography-Mass Spectrometry investigations revealed seven major fatty acids among which linoleic (41.9-46.8/ of the total fatty acids, oleic (12.6-14.6/, palmitic (10.2-11.3/, stearic (10.0-13.4/, and behenic (12.6-13.4/ predominate. Significant differences were observed between fermented and non-fermented seeds as well as between netetu of different origins. The tocopherol content was found very low (17.7 to 30.6 mg per 100g fat. The total amino acid patterns showed that beside high level of proteins (331 a 540 g per kg and interesting levels of essential constituents, there is an important deficiency of tryptophane, cysteine, methionine and threonine.

  8. Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang.

    Science.gov (United States)

    Roh, Soo Hyun; Lee, Soh Min; Kim, Sang Sook; Kim, Kwang-Ok

    2018-02-01

    Doenjang, a Korean traditional fermented soybean paste, is one of the most essential condiments in Korean cuisine. Condiments are rarely consumed as it is, and are generally applied to other foods. The objective of this study was to understand how sensory drivers of liking of Doenjang would be affected according to food forms in which it is evaluated: the original paste form compared with a normally consumed soup form, and to understand the association of familiarity of evaluated food form. Descriptive analysis and consumer acceptability test was performed in 2 consumption forms: the original paste form and the Doenjang soup from. For consumer liking test, elderly consumers who have more experience to traditional Deonjang were compared to the young in their response to Doenjang paste and soup. The descriptive analysis results showed that the characteristic sensory features of the Deonjang samples were little affected based on the food system in which it was evaluated. However, when the paste was applied in soup, the intensities of the characteristic sensory features were reduced. Acceptability and familiarity of traditional type Doenjang samples for the young and for the elderly consumers were very similar in paste, but it differed when the samples were evaluated in soup. Thus, expectation difference between the young and the elderly was better revealed in soup, a more common food form consumed in practice. The results of this study indicate the importance of understanding sensory drivers of liking for a condiment such as Doenjang in their commonly consumed forms. Compared to the original condiment form, expectation difference between the young and the elderly were better revealed in Deonjang soup, a food form normally consumed in practice. Thus, the results of this study reinforced the importance of investigating sensory drivers of liking for a condiment in a food form that is normally consumed in practice for accurate understanding on consumer preference. © 2018

  9. The growing importance of staple foods and condiments used as ingredients in the food industry and implications for large-scale food fortification programs in Southeast Asia.

    Science.gov (United States)

    Spohrer, Rebecca; Larson, Melanie; Maurin, Clémence; Laillou, Arnaud; Capanzana, Mario; Garrett, Greg S

    2013-06-01

    Food fortification is a viable strategy to improve the nutritional status of populations. In Southeast Asia, recent growth and consolidation of the food industry provides an opportunity to explore whether certain widely consumed processed foods could contribute to micronutrient status if they are made with adequately fortified staples and condiments. To estimate the potential contribution certain processed foods can make to micronutrient intake in Southeast Asia if they are made with fortified staples and condiments; e.g., via the inclusion of iodized salt in various processed foods in the Philippines, fortified wheat flour in instant noodles in Indonesia, and fortified vegetable oil in biscuits in Vietnam. For Indonesia, the Philippines, and Vietnam, a review of consumption trends, relevant policies, and industry practices was conducted using publicly available sources,food industry market data and research reports, and oral communication. These informed the estimates of the proportion of the Recommended Nutrient Intake (RNI) that could be delivered via select processed foods. In the Philippines, Indonesia, and Vietnam, the processed food industry is not always required to use fortified staples and condiments. In the Philippines, dried salted fish with iodized salt would provide 64% to 85% of the iodine RNI for women of reproductive age and 107% to 141% of the iodine RNI for children 1 to 6 years of age. In Indonesia, a 75-g pack of instant noodles (a highly consumed product) with fortified wheat flour would provide 45% to 51% of the iron RNI for children 4 to 6 years of age and 10% to 11% of the iron RNI for women of reproductive age. In Vietnam, biscuits containing vegetable oil are increasingly popular. One 35-g biscuit serving with fortified vegetable oil would provide 13% to 18% of the vitamin A RNI for children 4 to 6 years of age and 12% to 17% of the vitamin A RNI for women of reproductive age. Ensuring that fortified staples and condiments such as flour

  10. An Assessment of the Impact of Fortification of Staples and Condiments on Micronutrient Intake in Young Vietnamese Children

    Directory of Open Access Journals (Sweden)

    Jacques Berger

    2012-08-01

    Full Text Available Targeted fortification programs for infants and young children are an effective strategy to prevent micronutrient deficiencies in developing countries, but the role of large-scale fortification of staple foods and condiments is less clear. Dietary modeling in children aged 6–60 months was undertaken, based on food consumption patterns described in the 2009 national food consumption survey, using a 24-h recall method. Consumption data showed that the median intake of a child for iron, vitamin A and zinc, as a proportion of the Vietnamese Recommended Dietary Allowance (VRDA, is respectively 16%–48%, 14%–49% and 36%–46%, (depending on the age group. Potential fortification vehicles, such as rice, fish/soy sauces and vegetable oil are consumed daily in significant amounts (median: 170 g/capita/day, 4 g/capita/day and 6 g/capita/day, respectively by over 40% of the children. Vegetable oil fortification could contribute to an additional vitamin A intake of 21%–24% of VRDA recommended nutrient intake, while fortified rice could support the intakes of all the other micronutrients (14%–61% for iron, 4%–11% for zinc and 33%–49% of folate requirements. Other food vehicles, such as wheat flour, which is consumed by 16% of children, could also contribute to efforts to increase micronutrient intakes, although little impact on the prevalence of micronutrient deficiencies can be expected if used alone. The modeling suggests that fortification of vegetable oil, rice and sauces would be an effective strategy to address micronutrient gaps and deficiencies in young children.

  11. Influence of food condiments on the formation of carcinogenic heterocyclic amines in cooked chicken and determination by LC-MS/MS.

    Science.gov (United States)

    Khan, Mohammad Rizwan

    2015-01-01

    Heterocyclic amines (HCAs) are known to be suspected human carcinogens produced by high-temperature cooking of protein-rich foods such as meat and fish. In the present study, the influence of numerous food condiments on the formation of HCAs in cooked chicken was investigated. Chicken samples were subjected to pan-frying under controlled temperature. The levels of HCAs DMIP, MeIQx, 4,8-DiMeIQx, PhIP, harman and norharman were found to be between 0.93 and 27.52 ng g(-1), whereas IQ, MeIQ, AαC, MeAαC, Trp-P-1 and Trp-P-2 were found either below the limit of quantification or not detected in the control sample. Nevertheless, for samples cooked using food condiments, the amounts of HCAs (DMIP, MeIQx, 4,8-DiMeIQx and PhIP) were between 0.14 and 19.57 ng g(-1); harman and norharman were detected at higher concentrations up to 17.77 ng g(-1) while IQ and MeIQ were at levels below the limit of quantification; and AαC, MeAαC, Trp-P-1 and Trp-P-2 were not detected in any of the samples. The outcomes revealed that the formation of HCAs (except harman and norharman) diminished after the addition of food condiments. Edible oil contributed to the highest levels of HCA formation, followed by garlic, paprika, pepper and tomato.

  12. [Rapid screening the alkaloids of poppy shell in hot pot condiment, beef noodle soup and seasoning by direct analysis in real time-tandem mass spectrometry].

    Science.gov (United States)

    Zhang, Baile; Gao, Lihong; Xie, Yingshuang; Zhou, Wei; Chen, Xiaofeng; Lei, Chunni; Zhang, Huan

    2017-07-08

    A direct analysis in real time tandem mass spectrometry (DART-MS/MS) method was established for quickly screening five illegally added alkaloids of poppy shell from the hot pot condiment, beef noodle soup and seasoning. The samples were extracted and purified by acetonitrile, and then injected under the conditions of ionization temperature of 300℃, grid electrode voltage of 150 V and sampling rate of 0.8 mm/s using DART in the positive ion mode. The determination was conducted by tandem mass spectrometry in positive ESI mode under multiple reaction monitoring (MRM) mode. The method is simple and rapid, and can meet the requirement of rapid screening and analysis of large quantities of samples.

  13. Development of lotus root fermented sugar syrup as a functional food supplement/condiment and evaluation of its physicochemical, nutritional and microbiological properties.

    Science.gov (United States)

    Shukla, Shruti; Park, Juyeon; Park, Jung Hyun; Lee, Jong Suk; Kim, Myunghee

    2018-02-01

    Lotus ( Nelumbo nucifera ) root has been used as an edible vegetable in East Asia for thousands of years. The present research was aimed to explore the physicochemical, nutritional and microbiological safety of lotus root fermented sugar syrup as a fermented food supplement or condiment for human health benefits. In this study, the physicochemical, nutritional and microbiological safety properties of lotus root syrup fermented with 57° Brix brown sugar at different time periods until 6 months (180 days) was investigated. There was a significant improvement as compared to 57° Brix brown sugar broth (as a control) in the total acceptability and physicochemical properties of lotus root sugar syrup samples such as pH and color improvement. The red color values of 180 days lotus root fermented sugar syrup samples were significantly enhanced (6.85 ± 0.58) when compared with the control (0.20 ± 0.15). In addition, the total protein content was increased from 8.27 ± 0.86 to 392.33 ± 7.19 μg/mL, along with the increase in fermentation time reaching to the level of consumption acceptability. All the lotus root fermented sugar syrup samples were subjected to microbiological analysis. It was found that the coliform, Bacillus cereus , Escherichia coli , Salmonella and Staphylococcus aureus counts were not detected in majority of the samples, confirming the high degree of hygiene processing of lotus root fermented sugar syrup samples for its use as a food supplement or condiment.

  14. Bibliographic review of works accomplished about irradiated chicken, fish and fish products , spices and condiments; Levantamento bibliografico de trabalhos realizados sobre aves, peixes e produtos de peixe, especiarias e condimentos irradiados

    Energy Technology Data Exchange (ETDEWEB)

    Bernardes, B; Dias Filho, M

    1983-07-01

    Table of foods that can be irradiated and its respective nominal doses are shown. Bibliographic reviews of works performed about irradiated chicken, fish and fish products, spices and condiments are shown. The irradiation purpose in chicken were to increase the shelf-life and to eliminate the pathogenic microorganism in chicken stored below 10{sup 0} C; in fish and fish products the purposes were to control the insect infestation in dry-fish during the storage and the sell exposure to reduce the macrobian charge in packed and non packed fish and in fish products. To reduce pathogenic microorganism in packing and unpacking fish; in spices and condiments to control the insect infestation, to reduce the microbial contamination. (L.M.J.).

  15. Turmeric: A condiment, cosmetic and cure

    Directory of Open Access Journals (Sweden)

    Hima Gopinath

    2018-01-01

    Full Text Available Turmeric (Curcuma longa L. is an integral part of Asian culture and cuisine. It has been used in traditional medicine since centuries. A myriad of health benefits have been attributed to it. Curcumin, the most biologically active curcuminoid in turmeric, is being investigated in pre-clinical and clinical trials for its role in disease prevention and cure. It has antioxidant, anti-inflammatory, antineoplastic, anti-proliferative and antimicrobial effects. We review the chemistry of this plant, its cultural relevance in Indian skin care, and its uses in dermatology.

  16. Atividade antibacteriana e a preditividade do condimento Artemisia dracunculus Linn. (Asteraceae, variedade inodora - estragão -, frente à Salmonella sp Antimicrobial activity and preditivity of Artemisia acunculus (Asteraceae, var. inodora - tarragon -, as condiment, against Salmonella sp

    Directory of Open Access Journals (Sweden)

    Heloisa Helena Carvalho

    2006-03-01

    Full Text Available Avaliou-se a atividade antibacteriana de extrato aquoso do condimento estragão - Artemisia dracunculus linn. (Asteraceae, variedade inodora -, frente à Salmonella enteritidis (ATCC 11076, por meio do sistema de tubos múltiplos e pelo emprego de desinibidores bacterianos, determinando-se a Intensidade de Inibição/Inativação (IINIB/IINAB, observando-se expressiva inibição, bem como ausência de inativação sobre esta salmonela. Na presença do fator matéria orgânica/sujeira representada pelo leite, estes atributos repetiram-se, embora com menor intensidade de inibição. Posteriormente, avaliou-se a preditividade de uma técnica oficial de isolamento desta bactéria, utilizando uma solução experimental de leite e caldo BHI (Brain Heart Infusion, contaminada com 10(4 UFC/mL da salmonela em estudo. Verificou-se a ausência de isolamento desta bactéria em alíquotas de 25 mL, após períodos de 24, 48 e 72 h de incubação a 36ºC, comprometendo a Validade Preditiva dos Resultados Negativos (VPR- do teste. Sugere-se que, nas investigações epidemiológicas de surtos toxiinfectivos alimentares, devem-se ser acrescidas informações sobre condimentação vegetal, entre outras, pertinentes à complexidade crescente do sistema de alimentação e nutrição.It was evaluated antibacterial activity of watery extract of the condiment tarragon - Artemisia dracunculus linn., var. inodora -, against the Salmonella enteritidis (ATCC 11076, through the system of multiple pipes and the job of bacterial inhibitors, it was determined Intensity of inhibition/inativation (IINIB/IINAB, observing expressive inhibition, as well as absence of inativation on this salmonela. In presence of the organic substance, represented by skimmed barren milk, these attributes if had repeated, even so with lesser intensity of inhnibition. Later, it was evaluated preditividade of one official technique of isolation of this bacterium, using an experimental solution of milk

  17. Avaliação de óleos essenciais de condimentos sobre o desenvolvimento micelial de fungos associados a produtos de panificação Evaluation of condiments essential oils on micelial growth of fungi associated to bread-making products

    Directory of Open Access Journals (Sweden)

    Sára Maria Chalfoun de Souza

    2004-06-01

    Full Text Available Este trabalho foi realizado com o objetivo de avaliar o efeito "in vitro" de óleos essenciais dos condimentos alho (Allium sativum L., canela (Cinnamomum burnannil Meissn, cravo-da-índia (Caryophillus aromaticus L. e tomilho (Thymus vulgaris L., que foram adicionados aos meios de cultura (BDA E CYA20S. Os óleos foram extraídos pela técnica de arraste a vapor e testados nas concentrações de 500; 1000; 1500 e 2000 mg/mL, exceto o cravo, que foi testado nas concentrações de 200; 400; 600 e 800 mg/mL. Como culturas-teste, foram utilizados os fungos Rhizopus sp.; Penicillium spp.; Eurotium repens e Aspergillus niger, isolados de pães envelhecidos. O óleo essencial da canela inibiu completamente o desenvolvimento dos fungos testados. Os óleos de tomilho e alho tiveram o mesmo efeito nas concentrações mais altas. O cravo inibiu o desenvolvimento dos fungos Aspergillus niger, Rhizopus sp. e Eurotium repens com a concentração de 600 mg/mL e do fungo Penicillium spp. com a de 800 mg/mL.The objective of this work was to evaluate the "in vitro" effect of essential oils of garlic (Allium sativum L., cinnamon (Cinnmomum burnannil Meissn, clove (Caryophillus aromaticus L. and thyme (Thymus vulgaris L. condiments that were added to culture media (PDA and CYA 20S. The essential oils were extracted by utilizing the vapor "dragging" technique and tested in the concentrations of 500; 1000; 1500 and 2000 mg/mL, exept clove, which was tested in concentrations of 200, 400, 600 and 800 mg/mL. The fungi Rhizopus sp., Penicillium spp., Eurotium repens and Aspergillus niger, isolated of breads discarded for consumption. The cinnamon essential oil inhibited completely the tested fungi development. The thyme and garlic oils presented a pronounced effect at the higher concentrations. The essencial oil of clove inhibited the growth of Aspergillus niger, Rhizopus sp. and Eurotium repens at concetrations above 600 mg/mL and of Penicillium above 800 mg/mL.

  18. Growth of Bacillus cereus isolated from some traditional condiments ...

    African Journals Online (AJOL)

    USER

    2010-04-05

    Apr 5, 2010 ... (Kalogridou-vassiliodou, 1992) and food poisoning (Ynte et al., 2004). ... public health concern. B. cereus ... Effect of temperature on growth of Bacillus cereus. 5 ml sterile ..... Olutiola PO, Famurewa O, Sonntang HG (1991).

  19. Analytical techniques combined with chemometrics for authentication and determination of contaminants in condiments

    NARCIS (Netherlands)

    Reinholds, Ingars; Bartkevics, Vadims; Silvis, Isabelle C.J.; Ruth, van Saskia M.; Esslinger, Susanne

    2015-01-01

    Spices and herbs play an important role as flavorings, colorants, and also as bioactive compounds used in medicine and cosmetics. The presence of common contaminants, e.g., mycotoxins, pesticide residues, heavy metals, and the adulterants, e.g., azo dyes, filth and extraneous matter have been

  20. Energy pattern and conservations of condiment produced from soybean (Glycine max)

    OpenAIRE

    Ismaila B. Anjorin; Rahman Akinoso; Mayowa S. Sanusi

    2018-01-01

    Energy being one of the largest operating expenses in most organizations especially manufacturing and processing industries leading to considerable scope for energy conservation and hence cost. Information on energy utilization and conservation pattern were obtained based on time taken, number of person involved and sources of energy using standard energy equations. A total of 445.40 ± 17.32MJkg-1 where thermal energy (420MJ ≈ 94%) and manual energy (25.40MJ ≈ 6%) were the only forms of energ...

  1. Production, consumption, and quality attributes of Lanhouin, a fish-based condiment from West Africa

    CSIR Research Space (South Africa)

    Kindossi, JM

    2012-05-01

    Full Text Available stream_source_info Jacobs_2012_ABSTRACT ONLY.pdf.txt stream_content_type text/plain stream_size 1919 Content-Encoding ISO-8859-1 stream_name Jacobs_2012_ABSTRACT ONLY.pdf.txt Content-Type text/plain; charset=ISO-8859...

  2. Identification, genetic diversity and cereulide producing ability of Bacillus cereus group strains isolated from Beninese traditional fermented food condiments

    DEFF Research Database (Denmark)

    Thorsen, Line; Azokpota, Paulin; Hansen, Bjarne Munk

    2010-01-01

    Bacillus cereus sensu lato is often detected in spontaneously fermented African foods but is rarely identified to species level. Only some of the B. cereus group species are reported to be pathogenic to humans and identification to species level is necessary to estimate the safety of these products...... (cluster 1). Highly similar PM13 profiles were obtained for seven of the isolates, one from afitin, one from iru and five from sonru (cluster 2). Four of the isolates, one from afitin and three from sonru, did not form any particular cluster. The PM13 profiles of cluster 2 isolates were identical to those...... which are specific to emetic toxin producers. Cereulide production of these isolates was confirmed by liquid chromatography mass spectrometry/mass spectrometry. This is the first report on cereulide producing B. cereus in African fermented foods. Occurrence of the opportunistic human pathogen B. cereus...

  3. Awareness of pesticide residues in locally available food and condiments among food sellers: a case study of Osun state, Nigeria

    Directory of Open Access Journals (Sweden)

    Samson Ayo Deji

    2012-10-01

    Full Text Available The specific objectives are: i to determine the level of awareness of pesticide residue in locally available food among food sellers in Ile Ife area of Osun state, Nigeria; ii to identify the demographic and socio-economic characteristics of food sellers who use pesticides, natural means in preserving their foodstuff from getting spoilt; iii to determine the level of understanding of food sellers who use pesticides about the likely health implications that could result. The design of the study is cross sectional. Structured open-ended questionnaires were administered to 98 randomly selected food sellers in Ile Ife area Osun state, Nigeria. This includes males and female. The inference from the study shows that majority of the food sellers were between ages 21 and 30 years, suggesting that more of the young people are involved in the selling of foodstuff in the area of study. Most of the food sellers used phostozin, an organophosphate compound as preservatives for cereals. The majority of those that were aware of the health hazards associated with the usage of pesticides as preservative were literate school leavers. Among respondents to the questionnaire, it was expected that many of those food sellers likely to demonstrate caution in the usage of pesticide would be the literate school leavers. This is because they are more aware of the possible associated health hazards than their fellow food sellers who are not literate. The level of awareness of health implications associated with use of pesticides on consumable food items is higher among school certificate holders who are food sellers. Phostozin, an organophosphate, is a common preservative pesticide used on cereals foodstuff (e.g., bean, rice, maize in the area of study, especially among the age group between 21 and 30 years.

  4. Co-production of surfactin and a novel bacteriocin by Bacillus subtilis subsp. subtilis H4 isolated from bikalga, an African alkaline Hibiscus sabdariffa seed fermented condiment

    DEFF Research Database (Denmark)

    Compaore, C. S.; Nielsen, Dennis S.; Ouoba, L. I. I.

    2013-01-01

    inhibited in the agar spot assay while only Gram-positive pathogens were inhibited in the agar well diffusion assay. Cell free supernatants (CFS) of pure cultures of 3 B. subtilis subsp. subtilis (G2, H4 and F1) strains inhibited growth of Listeria monocytogenes, Micrococcus luteus, Staphylococcus aureus...

  5. Antioxidant activity, phenolic content, and peroxide value of essential oil and extracts of some medicinal and aromatic plants used as condiments and herbal teas in Turkey.

    Science.gov (United States)

    Ozcan, Mehmet Musa; Erel, Ozcan; Herken, Emine Etöz

    2009-02-01

    The antioxidant activity, total peroxide values, and total phenol contents of several medicinal and aromatic plant essential oil and extracts from Turkey were examined. Total phenolic contents were determined using a spectrophotometric technique and calculated as gallic acid equivalents. Total antioxidant activity of essential oil and extracts varied from 0.6853 to 1.3113 and 0.3189 to 0.6119 micromol of Trolox equivalents/g, respectively. The total phenolic content of essential oil ranged from 0.0871 to 0.5919 mg of gallic acid/g dry weight. However, the total phenolic contents of extracts were found to be higher compared with those of essential oils. The amount of total peroxide values of oils varied from 7.31 (pickling herb) to 58.23 (bitter fennel flower) mumol of H(2)O(2)/g. As a result, it is shown that medicinal plant derivatives such as extract and essential oils can be useful as a potential source of total phenol, peroxide, and antioxidant capacity for protection of processed foods.

  6. Biodiversity of aerobic endospore-forming bacterial species occurring in Yanyanku and Ikpiru, fermented seeds of Hibiscus sabdariffa used to produce food condiments in Benin

    DEFF Research Database (Denmark)

    Agbobatinkpo, Pélagie B.; Thorsen, Line; Nielsen, Dennis Sandris

    2013-01-01

    Yanyanku and Ikpiru made by the fermentation of Malcavene bean (Hibiscus sabdariffa) are used as functional additives for Parkia biglobosa seed fermentations in Benin. A total of 355 aerobic endospore-forming bacteria (AEFB) isolated from Yanyanku and Ikpiru produced in northern and southern Benin...

  7. Process intensification and integration of solar heat generation in the Chinese condiment sector – A case study of a medium sized Beijing based factory

    International Nuclear Information System (INIS)

    Sturm, Barbara; Meyers, Steven; Zhang, Yongjie; Law, Richard; Siqueiros Valencia, Eric J.; Bao, Huashan; Wang, Yaodong; Chen, Haisheng

    2015-01-01

    Highlights: • Solar energy was investigated as a renewable source of process heat. • Photovoltaic and/or solar thermal were considered for process heat generation. • Flat plate collectors were the most economical solution for hot water generation. • Steam generation was most economical with a cascade of photovoltaic and flat plate collectors. • Implementing both technologies leads to a reduction in utility import of 14%. - Abstract: Over the last decade, energy prices in China have risen dramatically. At the same time, extensive use of coal fired energy provision systems in industry has led to serious environmental and economic problems translating to an economic damage of an estimated 10% of the Gross Domestic Product. This has led to increasing awareness in the process industries of the need to save energy whilst replacing conventional energy sources with renewable ones. An energy audit was conducted for a soy sauce production facility in Beijing, which aimed to reduce its thermal energy demand through process intensification and to integrate renewable energy. Their current supply of thermal energy came directly from a district steam network, which was both directly consumed and downgraded via heat exchangers. It was determined that the best two solar integration locations would be in the pre-heating/mixing of raw ingredients to 60 °C and the subsequent direct steaming of the mixture to 120 °C. Three different systems for supplementing steam were investigated: (1) a traditional solar thermal heating system; (2) a system consisting of mono crystalline photovoltaic panels coupled with either a resistance heater or electric steam generator; and (3) a cascading system consisting of two types of solar thermal collectors, photovoltaic panels, and an electric steam generator. Comparisons of systems 1 and 2 were made for the heating of mixing water, and systems 1, 2, and 3 for saturated steam generation. Results showed that for the heating of process water, flat plate solar collectors performed best with an estimated 20 year Levelised Cost of Energy of 0.063 €/kW h. Steam generation was most cost effective with a cascade system of photovoltaic and flat plate collectors, with an estimated 20 year Levelised Cost of Energy of 0.145 €/kW h. The model predicts that integration of this technology would lead to a reduction of 14% in heating utility demand.

  8. An Assessment of the Potential Impact of Fortification of Staples and Condiments on Micronutrient Intake of Young Children and Women of Reproductive Age in Bangladesh

    Directory of Open Access Journals (Sweden)

    Magali Leyvraz

    2016-09-01

    Full Text Available Bangladesh has experienced rapid economic growth and achieved major health improvements in the past decade, but malnutrition rates remain high. A nationally representative study conducted in 2011 assessed the dietary habits of 841 children 24–59 months old, 1428 children 6–14 years old, and 1412 nonpregnant, nonlactating women. The study’s objective was to assess dietary intakes of key micronutrients and the consumption pattern of potentially fortifiable foods, and then to model the potential impact of the fortification of key staple foods. The current intakes of several micronutrients—namely, iron, zinc, folate, vitamin A, and vitamin B12—were found to be insufficient to meet the needs of Bangladesh’s children and women. The fortification of rice with iron and zinc and edible oil with vitamin A has the potential to fill a significant part of the nutrient gap, as these are consumed widely and in significant amounts. Wheat flour and sugar are not as promising food vehicles in the Bangladeshi context, as they were consumed by a smaller portion of the population and in smaller amounts. In conclusion, fortification of rice and oil is recommended to address the large gap in micronutrient intakes.

  9. MyFoodAdvisor

    Science.gov (United States)

    ... Pot Salad Dressings & Condiments Sandwiches Sauces Sides Snacks Vegan Vegetarian Salads Lunch Dinner Soup My Likes Ingredients ... Pot Salad Dressings & Condiments Sandwiches Sauces Sides Snacks Vegan Vegetarian Salads Lunch Dinner Soup Apply Cancel Reset ...

  10. Enterotoxins and emetic toxins production by Bacillus cereus and other species of Bacillus isolated from Soumbala and Bikalga, African alkaline fermentedfood condiments

    DEFF Research Database (Denmark)

    Ouoba, Labia Irene I.; Thorsen, Line; Varnam, Alan H.

    2008-01-01

    The ability of various species of Bacillus from fermented seeds of Parkia biglobosa known as African locust bean(Soumbala) and fermented seeds of Hibiscus sabdariffa (Bikalga) was investigated. The study included screening of the isolates by haemolysis on blood agar, detection of toxins in broth...

  11. Isolation of lactic acid bacteria from kantong, a condiment produced from the fermentation of kapok (Ceiba pentandra) seeds and cassava (Manihot esculentum) flour

    DEFF Research Database (Denmark)

    Kpikpi, Elmer Nayra; Glover, Richard L.K.; Dzogbefia, Victoria Pearl

    2010-01-01

    in the initial pH from 6.9 before fermentation to 4.9 after fermentation with change in color of the product from grayish to dark brown as well as the development of a more desirable flavor. Lactic acid bacteria (LAB) with counts between 106 and 109 cfu/g were isolated on MRS agar and subjected to Gram, catalase...

  12. Toxin profiles of Bacillus cereus occurring in high numbers in spontaneously fermented African locust beans (Parkia biglobosa)

    DEFF Research Database (Denmark)

    Thorsen, Line; Azokpota, Paulin; Hansen, Bjarne Munk

    The microbiology of the naturally fermented African condiments Afiitin, iru and sonru produced in Benin from locust beans, has recently been studied showing high Bacillus cereus counts of log7CFU/g (Azokpota, 2005). A total of 19 B. cereus strains isolated from the three condiments showed...

  13. Download this PDF file

    African Journals Online (AJOL)

    STORAGESEVER

    2009-03-20

    Mar 20, 2009 ... the condiment in culinary preparations suggests that the flavourant could ... supply of gaseous atmosphere such as carbon dioxide, oxygen, and nitro- ... Traditional method of production of locust bean condiment (Iru) as reported by ..... to 45°C. Moreover, microorganisms source for energy by releasing ...

  14. Avaliação de óleos essenciais de condimentos sobre o desenvolvimento micelial de fungos associados a produtos de panificação Evaluation of condiments essential oils on micelial growth of fungi associated to bread-making products

    OpenAIRE

    Sára Maria Chalfoun de Souza; Marcelo Cláudio Pereira; Caroline Lima Angélico; Carlos José Pimenta

    2004-01-01

    Este trabalho foi realizado com o objetivo de avaliar o efeito "in vitro" de óleos essenciais dos condimentos alho (Allium sativum L.), canela (Cinnamomum burnannil Meissn), cravo-da-índia (Caryophillus aromaticus L.) e tomilho (Thymus vulgaris L.), que foram adicionados aos meios de cultura (BDA E CYA20S). Os óleos foram extraídos pela técnica de arraste a vapor e testados nas concentrações de 500; 1000; 1500 e 2000 mg/mL, exceto o cravo, que foi testado nas concentrações de 200; 400; 600 e ...

  15. Sodium: How to Tame Your Salt Habit

    Science.gov (United States)

    ... dogs, sausage and ham. Buy fresh or frozen poultry or meat that hasn't been injected with ... use of sodium-laden condiments. Soy sauce, salad dressings, sauces, dips, ketchup, mustard and relish all contain ...

  16. Go, Slow, and Whoa Foods

    Science.gov (United States)

    ... Colby, Swiss, cream cheese; whole-milk yogurt Meats, Poultry, Fish, Eggs, Beans, and Nuts Trimmed beef and ... Condiments Vinegar; ketchup; mustard; fat-free creamy salad dressing; fat-free mayonnaise; fat-free sour cream, Vegetable ...

  17. FRM: ADVANCED FOREST PRODUCTS MARKETING

    African Journals Online (AJOL)

    user

    techniques and high cost of transportation are some of the problems encountered in the production and marketing of prosopis condiment in Makurdi metropolis. Key words: ... this, forest managers should no longer be concerned solely with ...

  18. Similarities in functional attributes and nutritional effects of magadi ...

    African Journals Online (AJOL)

    user

    2011-02-14

    Feb 14, 2011 ... effects of magadi soda and bean debris-ash used in cooking ... observed, communities should be informed of the negative nutritional effects of these condiments so as .... Sodium levels were significantly (P 三 0.05) lower.

  19. PERFORMANCE EVALUATION OF A DRYER FOR PROCESSED ...

    African Journals Online (AJOL)

    thinkexploitsint'l

    Drying of fresh fermented locust beans condiments is highly important in marketing strategy. .... Pete), Electricity, mercury-in-bulb thermometer, digital anemometer, thermo ... rates at the three drying temperatures follow the same trend.

  20. Download this PDF file

    African Journals Online (AJOL)

    User

    1Department of Human Physiology Ahmadu Bello University, Zaria, Nigeria. 2Department of Human ... plants used both as food, condiment and for medicinal purposes (Lanzotti, 2006). Onion is ..... Practical Hematology. 9th Edition. Churchill.

  1. Historic Archaeology of the Johnson (41DN248) and Jones (41DN250) Farmsteads in the Ray Roberts Lake Area: 1850-1950

    Science.gov (United States)

    1996-08-15

    9 settlement, little bluestem was the dominant grass ( McCormick et al. 1975:4). According to Hill (1887:293), the increased fertility of the soils in...recovered from Block I during mitigation. Other identified bottles in Block 1 included snuff (n=12 sherds), condiment (n=8), brandy/bitters (n=9), case...bottle sherds were 13 medicinal/extract, 1 lightning iall fruit jar, 1 liquor/beverage, 9 fruit jar inset caps, 8 fruit jars, and 1 food/ condiment jar

  2. Archaeological Survey of Cooper Lake, Number 7. 1989. Cultural Resource Studies for Cooper Lake, Hopkins and Delta Counties, Texas

    Science.gov (United States)

    1989-01-01

    Delivery Order Number 7 clear condiment bottle has a "Knox" maker’s mark Stratum II, the surface soil horizon at site dating between 1917 and 1956. The half...excavated to a maximutm depth of 1.6 in below between 1840 and 19!0. One clear condiment ground surface. It is culturldly sterile. bottle (pickle?) has an...barbad wire, netal, a McCormick Farmall tractor, and brick. There observed cultural Archiival Itifionnation materials were less than 50 years old

  3. Pork in good company?

    DEFF Research Database (Denmark)

    Verbeke, Wim; Perez-Cueto, Federico J.; de Barcellos, Marcia D.

    2013-01-01

    The objective of this study is to explore the association between pork as the main meal component and the choice for side dishes and beverages depending on foodscape and individual characteristics, including overweight and obesity among fresh pork consumers (n=2,156) in five European countries...... to combine pork with sauces or condiments. Heavy users of pork were more likely (odds ratio=1.43) to combine pork with sauces or condiments. The study also found an association between being overweight or obese and higher consumption of carbohydrate rich staple foods (odds ratio=1.30) and caloric drinks...

  4. Mycotoxins, pesticides and toxic metals in commercial spices and herbs.

    Science.gov (United States)

    Reinholds, Ingars; Pugajeva, Iveta; Bavrins, Konstantins; Kuckovska, Galina; Bartkevics, Vadims

    2017-03-01

    A total of 300 samples representing six condiments (black pepper, basil, oregano, nutmeg, paprika, and thyme) were analysed for 11 mycotoxins, 134 pesticides and 4 heavy metals by ultra-high performance liquid chromatography-tandem quadrupole mass spectrometry and inductively coupled plasma mass spectrometry. Mycotoxins were detected in 4%, 10% and 30% of all nutmeg, basil and thyme samples, respectively. The residues of 24 pesticides were detected in 59% of the analysed condiments. The maximum residue levels of pesticides were exceeded in 10% of oregano and 46% of thyme samples. A risk assessment of heavy metals was performed, indicating daily intake levels far below the tolerable intake levels.

  5. 21 CFR 170.3 - Definitions.

    Science.gov (United States)

    2010-04-01

    ... flavored gelatin drinks. (4) Breakfast cereals, including ready-to-eat and instant and regular hot cereals..., decaffeinated, and instant types. (8) Condiments and relishes, including plain seasoning sauces and spreads... fillings, and gelatin base salads. (23) Grain products and pastas, including macaroni and noodle products...

  6. le pommier de cayor, espece emblematique du dallol bosso

    African Journals Online (AJOL)

    usage alimentaire le plus répandu est la consommation crue de la pulpe des fruits frais. Les amandes sont soit consommées crues, soit pilées et utilisées en sauce comme condiments, soit utilisées pour l'extraction traditionnelle d'huile. Le bois de ...

  7. A Century on the Mississippi: A History of the Memphis District, U.S. Army Corps of Engineers, 1876-1976

    Science.gov (United States)

    1976-01-01

    and Tongue OrnamenlCd with Jelly noned Turkey, Champagne Jelly Cream wllh IIpple Jelly nOlUD Mutton Country Ham Turkey Tongue CONDIMENTS Corned...Engineers. Vol. CXIII (1948) , pp. 1-15. McCormick , Robert R. " Steamboat Years." Memphis Public Library. Reprint of an Address Given Over the

  8. General Urban Warfare Amphibious Logistics Applications. Volume 1. Technical Report.

    Science.gov (United States)

    1983-06-23

    condiments , tea, powdered milk, etc., but these will probably he available in the local economy. If not, and if a determination i. made to provide any of...March, 1978, pp. 78-83. Marsh, LtCol J.O., McCormick , lstLt M., et al. "Combat Support: Shore Party and Logistics; Engineer; Communications Air

  9. The Effects of Rotary Motion on Taste and Odor Ratings: Implications for Space Travel

    Science.gov (United States)

    1987-12-01

    and Romanenko depleted their three month supply of condiments (e.g., horseradish, mustard) in five weeks and had to be resupplied.6 In addition to the...Givaudan Corp., 321 44th St., New York, N.Y., ESROLKO Div. 3 BEEF Imitation Beef Flavor 4452, McCormick & Co., Cockeysville,-Hd-., Industrial Div. 4

  10. Fort Independence: An Eighteenth-Century Frontier Homesite and Militia Post in South Carolina.

    Science.gov (United States)

    1982-12-01

    included in this instance as a condiment , but it could also indicate that the Fort Independence garrison was familiar with the strategy employed by the Fort...archeological investigation of Fort Charlotte, McCormick County, South Carolina. Notebook, Institute of Archeology and Anthropology, University of South

  11. Untitled

    African Journals Online (AJOL)

    Key words : Giant African river prawn, coastal Zone, growth/mortality, culture indice ... the use of sun-dried smaller individuals as condiments for ... Cameroon' coastal waters include good soil types and water ... improve on the living standards of Cameroon's coastal The commercial ..... production and pond management.

  12. Nutritious Meal Planning; Commercial Cooking and Baking I: 9193.02.

    Science.gov (United States)

    Dade County Public Schools, Miami, FL.

    This 90 clock hour course has been prepared as a guide for the tenth grade student in commercial cooking and baking or food management, production and services. It has been divided into six blocks of instruction (menu planning, recipes, condiments and their uses, introduction to cooking, food cost and accounting), and a Quinmester post-test. As a…

  13. 77 FR 5495 - Procurement List Proposed Additions and Deletions

    Science.gov (United States)

    2012-02-03

    ... cleaning and sanitation of facilities and equipment, washing of tableware, pots, pans, and all cooking utensils, subsistence and material handling, quality control, limited food preparation for salad bar and ground support/flight meals, serving and replenishing food, condiments and table items. Two weekends per...

  14. Author Details

    African Journals Online (AJOL)

    Oguntoyinbo, FA. Vol 30, No 1 (2012) - Articles Development of Hazard Analysis Critical Control Points (HACCP) and Enhancement of Microbial Safety Quality during Production of Fermented Legume Based Condiments in Nigeria Abstract. ISSN: 0189-7241. AJOL African Journals Online. HOW TO USE AJOL.

  15. Prior art relevant to active beads patent application

    CSIR Research Space (South Africa)

    Moolman, S

    2002-06-01

    Full Text Available -extrusion of shell (gelatin) and core (oral refrigerant or spice condiment) US 4,332,790 Nestlé patent on manufacturing fat microcapsules containing micro-organisms Patents cited by International Search Report on previous application US 5,543,162 Polymeric...

  16. Anti-ulcerogenic mechanism of magnesium in indomethacin ...

    African Journals Online (AJOL)

    Summary: The gastric mucosa is continuously exposed to various agents like food condiments, spices, alcohol, acids and drugs, some of which are implicated in the pathogenesis of gastric ulcer. Magnesium compounds commonly used as laxatives and antacids have been reported to prevent ulcer formation but the ...

  17. Species boundaries and nomenclature of Rhizopus arrhizus (syn. R. oryzae)

    NARCIS (Netherlands)

    Dolatabadi, Somayeh; de Hoog, G Sybren; Meis, Jacques F; Walther, Grit

    2014-01-01

    Rhizopus arrhizus (Mucorales, Mucoromycotina) is the prevalent opportunist worldwide among the mucoralean species causing human infections. On the other hand the species has been used since ancient times to ferment African and Asian traditional foods and condiments based on ground soybeans. As

  18. Biodiversity: role of non-timber forest products in food security ...

    African Journals Online (AJOL)

    Non-timber forest products (NTFPS) are biological materials from the ecosystem which range from plants, parts of plants, fungi, animals and animal products that are consumed either as food, condiments, spices or medicine. NTFPS have been identified to play an important role in providing primary health and nutritional ...

  19. Dr Yabayas full paper dadawa

    African Journals Online (AJOL)

    Dr. Ahmed

    by the formation of mucilage and overtones of ammonia produced as a result of the breakdown of amino acids during the fermentation process (Omafuvbe et al. 2000). The characteristic ammoniacal odour and flavour of condiments enhance the taste of food in which they are used especially the various soups used.

  20. the antibacterial effect of two medicinal plants inula viscosa

    African Journals Online (AJOL)

    Side Larbi K, Meddah B, Tir Touil Meddah A and Sonnet P

    2016-05-01

    May 1, 2016 ... of the country as a food condiment. The purpose ... recommendations of the Committee on Antimicrobial the French Society for Microbiology ... An over-night culture of bacteria was adjusted to turbidity equal to 0.5 McFarland.

  1. Garlic (Allium sativum L.) and its wild relatives from Central Asia: evaluation for fertility potential

    NARCIS (Netherlands)

    Kamenetsky, R.; London Safir, I.; Baizerman, M.; Khassanov, F.; Kik, C.; Rabinowitch, H.D.

    2004-01-01

    Garlic (Allium sativum L.) a popular condiment, is completely sterile, and thus is propagated only vegetatively. According to modern taxonomy, A. sativum and its closest wild relative A. longicuspis form a species complex. The collection of a large number of accessions of these taxa is the only

  2. Caractéristiques biochimiques et microbiologiques de moutardes ...

    African Journals Online (AJOL)

    This study was conducted to evaluate "the African mustard» produced from fermented Parkia biglobosa seeds and fermented Glycine max, in order to determine their nutritional and microbial qualities. Overall composition of these local condiments was determined. Results indicted that the water content ranged from 15.35 ...

  3. Acid resistance, bile tolerance and antimicrobial properties of ...

    African Journals Online (AJOL)

    Maari is a fermented food condiment obtained by spontaneous fermentation of seeds from the baobab tree (Adansonia digitata). Nine dominant lactic acid bacteria (LAB) strains, isolated from traditional maari fermentation were examined for their resistance to pH 2.5, their tolerance to 0.3% bile and their antimicrobial ...

  4. The histamine content of oriental foods.

    Science.gov (United States)

    Chin, K W; Garriga, M M; Metcalfe, D D

    1989-05-01

    Several of the symptoms of scombroid poisoning (i.e. histamine toxicity) resemble those observed in people suffering from Chinese restaurant syndrome. Therefore, the histamine content of representative Chinese cuisine, which included 31 common dishes, 12 condiments and 12 basic ingredients from several sources, was measured using a sensitive and specific radioenzymatic assay. A further enzymatic procedure involving diamine oxidase was used to verify that the substance measured was histamine. A total of 184 assays were performed on 57 samples in the study. High levels of histamine were found in the cheeses, which were used as positive controls (863.6 micrograms histamine/g blue cheese and 107.4 micrograms histamine/g Parmesan cheese), and in some common condiments, including tamari (2392.2 micrograms histamine/g sample) and one brand of soy sauce (220.4 micrograms histamine/g sample). The histamine content of four condiments and three common dishes was over 10 micrograms histamine/g sample, while four condiments and 16 common dishes contained less than 1 microgram histamine/g sample. Calculations involving representative amounts of food that can be consumed at a typical oriental meal suggest that, in some cases, histamine intake may approach toxic levels. The results are discussed with regard to the possible role of histamine in reactions associated with restaurant meals.

  5. Technology and physico-chemical characteristics of Bikalga ...

    African Journals Online (AJOL)

    SERVER

    2008-04-03

    Apr 3, 2008 ... The changes in pH throughout the fermentation was measured and the proximate composition of unfermented and ... condiments in Burkina Faso; they are used as meat ... potassium were measured using a flame photometer (Corning 400,. Essex ..... In: Gaden EL, Bokanga M, Harlander S, Hesseltine CW,.

  6. Complementary feeding practices and nutritional status of children 6 ...

    African Journals Online (AJOL)

    SARAH

    2015-01-30

    Jan 30, 2015 ... quantity and diversity of the foods consumed by the children. The levels ... carried out in eastern region of Kenya showed that ... County covers an area of approximately 20, 402km² ... food item was only used as a condiment.

  7. On the increase of the shelf-life on some foods by irradiation

    International Nuclear Information System (INIS)

    Kiss, I.; Farkas, J.

    1983-01-01

    The possibilities of the food processing applications of ionizing radiation, the energy requirements of such treatments, some results of the research carried out in Hungary and the efforts for their introduction are breafly reviewed. They include, e.g., the disinfestation of onions, potatoes, cereals; the irradiation of barley, mushrooms, strawberries, minced meat, poultry, condiments and spices etc. Finally, the experiences obtained by marketing trials of irradiated foods in Hungary are outlined. (author)

  8. Invention party of students 1

    International Nuclear Information System (INIS)

    Wang, Yeon Jung

    2000-02-01

    The contents of this book are story about making a mistake by friends, o dear! my mistake, shower and platform for crocks of sauces and condiments, good thing and bad thing when it appears, dream and invention of JuMok, failure is another discovery, a certain goal, idea in a life, addition and subtraction, a little hint is a great invention, question : why? This book gives advices and encouragement how to invent and what to invent to students.

  9. Agronomic and phytochemical aspects of cilantro and stevia crops

    OpenAIRE

    Mateus Augusto Donegá

    2013-01-01

    The market of medicinal plants and herbs such as cilantro (Coriandrum sativum) and stevia (Stevia rebaudiana) has been growing due to the demand of the food, chemical and pharmaceutical industries. Leaves of C. sativum are used by many countries in the preparation of food and in folk medicine. The essential oil from the leaves has potential for use in the food industry as an antimicrobial agent and as a condiment to mask undesirable odors and flavors. Studies were conducted to evaluate the ac...

  10. Archaeology and History of the Ray Roberts Lake Area of Northcentral Texas, 1850-1950

    Science.gov (United States)

    1995-07-01

    bluestem was the dominant grass ( McCormick et al. 1975:4). According to Hill (1887:293), the increased fertility of the soils in the Eastern Cross...Lake farmsteads include fruit jars, condiment bottles, and beverage containers, including soda, mineral water, and liquors. Large collections of whole...86(1): 1-30. McCormick , Olin F., Roger E. Filson, and Janis L. Darden 1975 The Xerox-.Lewisville Archaeological Proiect. Institute i,,r Environmental

  11. U. S. Naval Forces, Vietnam Monthly Historical Summary for May 1971

    Science.gov (United States)

    1971-07-05

    Nuoc Mam (fish sauce, Vietnam’s * *- national condiment ). The "pigs and chickens" animal husbandry projects, which are now underway at 49 Naval bases in...Tau LCDR J. J. DOOLEv, 1JSINt SA. GOSFLOT 4 An Thoi LCDR J. G. TONT󈧏 --S’N *SA COSE LOT 5 My Tho LCDR J. McCORMICK , 12N SA 14DU Camr Ranh Bay LT J

  12. Proceedings of the Army Science Conference (15th) Held in West Point, New York on June 17-19, 1986. Volume 4. Principal Authors S through Z,

    Science.gov (United States)

    1986-06-20

    sp. The plants selected were uniform in height and leaf cover, and were not flowering . All plants appeared vigorous and did not exhibit obvious plant...34 (step function) approach due to a lack of knowledge on the physiological response of humans to intermediate (less-than-lethal) . chemical doses; in...76 Cocoa Powder 119 13 - - Condiments 34 23 34 6 Total 1506 1835 well accepted but contained fewer calories per serving than A-ration entrees and baked

  13. Evaluation of an Aqueous Extract from Horseradish Root (Armoracia rusticana Radix) against Lipopolysaccharide-Induced Cellular Inflammation Reaction

    OpenAIRE

    Herz, Corinna; Tran, Hoai Thi Thu; M?rton, Melinda-Rita; Maul, Ronald; Baldermann, Susanne; Schreiner, Monika; Lamy, Evelyn

    2017-01-01

    Horseradish (Armoracia rusticana) is a perennial crop and its root is used in condiments. Traditionally, horseradish root is used to treat bacterial infections of the respiratory tract and urinary bladder. The antiphlogistic activity, determined in activated primary human peripheral blood mononuclear cells (PBMC), was evaluated for an aqueous extract and its subfractions, separated by HPLC. Compound analysis was done by UHPLC-QToF/MS and GC-MS. The aqueous extract concentration-dependently in...

  14. A Strategic Decision Matrix for Analyzing Food Service Operations at Air Force Bases

    Science.gov (United States)

    2006-12-01

    negotiation rather than unyielding end- states. By creating this hybrid model, we are able to capture the key components of the models that ensure the...the subjective nature of the decision and the political environment in which the decision must be made. This hybrid model allows us to develop the...Individual Chips Granola Bar Fresh Fruit Condiment and Lettuce Pack Grab and Go #3

  15. Assessing the impact of the tableware and other contextual variables on multisensory flavour perception

    OpenAIRE

    Spence Charles; Harrar Vanessa; Piqueras-Fiszman Betina

    2012-01-01

    Abstract Currently little is known about how the non-edible items associated with eating and drinking (tableware items such as the plates, bowls, cutlery, glasses, bottles, condiment containers, etc.), or even environmental factors (such as the lighting and/or background music), affect people’s perception of foodstuffs. Here, we review the latest evidence demonstrating the importance of these contextual variables on the consumer’s behavioural and hedonic response to, and sensory perception of...

  16. Increase of the shelf-life on some foods by irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Kiss, I; Farkas, J [Koezponti Elelmiszeripari Kutato Intezet, Budapest (Hungary)

    1983-03-01

    The possibilities of the food processing applications of ionizing radiation, the energy requirements of such treatments, some results of the research carried out in Hungary and the efforts for their introduction are briefly reviewed. They include, e.g., the disinfestation of onions, potatoes, cereals; the irradiation of barley, mushrooms, strawberries, minced meat, poultry, condiments and spices etc. Finally, the experiences obtained by marketing trials of irradiated foods in Hungary are outlined.

  17. EPICES, ENCENS ET SACREMENTS

    OpenAIRE

    Ioan PÂNZARU

    2016-01-01

    Since Antiquity, spices are immensely popular, both as condiments and as medicines, while aromata are used in the cult andin everyday life. The Reformation institutes a new diet where spices have much less importance. The discovery of the American continents and of the Asian maritime trade routes favors a new category of luxury goods –excitants. Since the end of the XIXth century, we witness the spread of yet another category –narcotics. The Aristotelian traditi...

  18. Sinalbin degradation products in mild yellow mustard paste

    OpenAIRE

    Paunović, Dragana; Šolević-Knudsen, Tatjana; Krivokapić, Mirjana; Zlatković, Branislav; Antić, Mališa

    2012-01-01

    Sinalbin degradation products in mild yellow mustard paste were investigated. The analyzed material consisted of a mild yellow mustard paste condiment and ground white mustard seeds which were originally used in the mustard paste production process. The samples were extracted in a Soxhlet extraction system and analyzed by gas chromatography - mass spectrometry (GC-MS) technique. The only sinalbin degradation product in ground mustard seeds was 2-(4-hydroxyphenyl)acetonitrile. The most a...

  19. Evaluation of toxic and protective effects of an essential oil of salvia officinalis L on liver cells

    OpenAIRE

    Lima, Cristóvão F.; Carvalho, Felix; Fernandes, Eduarda; Bastos, Maria de Lurdes; Gomes, P. Santos; Ferreira, Manuel Fernandes; Wilson, Cristina Pereira

    2002-01-01

    The widespread use of sage (Salvia officinalis L.) in herbal teas and as a food condiment requires that studies of their biological effects are conducted in order to prevent ill effects on human health. It is known that the essential oil (EO) of this plant is neurotoxic, but in higher concentrations than those used in the applications referred above. In this study we have isolated and characterized the EO of S. officinalis and studied its toxic/protective effects in rat hepatocytes isolate...

  20. COCONUT WATER VINEGAR: NEW ALTERNATIVE WITH IMPROVED PROCESSING TECHNIQUE

    OpenAIRE

    MUHAMMAD ANAS OTHAMAN; SHAIFUL ADZNI SHARIFUDIN; AZLINA MANSOR; AINAA ABD KAHAR; KAMARIAH LONG

    2014-01-01

    Vinegar is a condiment made from various sugary and starchy materials by alcoholic and subsequent acetic fermentation. Vinegar can be produced via different methods and from various types of raw material. A new alternative substrate for vinegar production namely mature coconut water has been tested and was compared with 2 common substrates which were coconut sap and pineapple juice. Substrates such as sap and juices have been found to have high amount of total soluble solids which correspo...

  1. Meal Module, Tray Pack 36-Persons

    Science.gov (United States)

    1987-08-27

    4184 Canadian Bacon 8905-01-1 51-2488 Escal loped Potatoes 8940-01-147-6362 Grape Juice, Instant 8915-01-010-1471 Disposable Unit (Table A-2) as...Chocolate Pudding 8940-01-159-1569 Orange, Juice, Instant 8915-00-530-3414 Disposable Unit (Table A-2) as listed Condiments (Table A-3) as listed...Breakfast 3 Pineapple w/Syrup 8915-00-170-5127 Chicken ala King 8940-01-154-3525 Buttered Noodles 8940-01-151-5844 Apple Dessert 8940-01-147-7855 Grape

  2. The Impact of Prostate Cancer Treatment-Related Symptoms on Low-Income Latino Couples

    Science.gov (United States)

    2011-03-01

    decir la…la…palabra cáncer para usted? Patient ID#1866: Pues…casi es básicamente “ aguas , que estás en peligro!” ¿Si? Interviewer AS: Uh huh...Participant #P1797: Si porque antes mira el comía bastante carne. Interviewer MF: Uhm. Participant #P1797: Eh bastante chile … Interviewer MF: Uhm...Participant #P1797: And quite a bit of chile … Interviewer MF: Uhm. Participant #P1797: A lot of condiments, quite a bit of fat, why should I say

  3. Relishes: The new pickled vegetables

    Directory of Open Access Journals (Sweden)

    Tepić Aleksandra N.

    2006-01-01

    Full Text Available There have been an increasing interest of consumers for a ide variety of pickled vegetable products worldwide. Regarding the regional vegetable supplies and relatively poor assortment of ready-to-use products, the need to broaden the offer of domestic pickled vegetables at the market came out. In this work recipes for different vegetables, spices and condiments were developed. The best graded samples were analyzed for their main chemical composition (dry matter, proteins, oils and fats, total acidity, total sugars, sucrose, starch, cellulose, pH and energy- values.

  4. MODERN TECHNOLOGICAL SOLUTIONS USED IN THE PRODUCTION OF BAKERY PRODUCTS WITH HIGH BIOLOGICAL VALUE

    Directory of Open Access Journals (Sweden)

    Marta Brodowska

    2014-06-01

    Full Text Available Biological value of the food products is a result of the presence of bioactive substances and the proportions of the components. Technological development allows to optimize and accelerate the processes of bread production and increase value of food. Bakery industry used whole grains and pseudocereals as additional source of active compounds, biotechnological techniques as using appropriate yeast strain and encapsulation, which provide protection of substance and their controlled release in production of functional bread. The adding to bread fruits, vegetables and condiments may increase content of vitamin, minerals, dietary fiber and other bioactive compounds.

  5. Production Guides for Meat and Vegetable Entrees and Desserts Developed for Use in the Frozen Foil Pack Feeding System, F.E. Warren Air Force Base

    Science.gov (United States)

    1976-02-01

    crurbs, dry 2,32 1,053 Note: At. no time shall Nonfat dry milk 2.32 1,053 temperature of uncooked Eggs , whole, beaten 1.31 595 meatballs be over 500 F...Listing 94-99 Meat 94 Dairy, Egg , Condiment 96 Vegetables 98 Production Guide Index 100-103 Meat Entree 100 Vegetable Entree 102 Desserts 103 2...Filling Eggs , whole, beaten 2.75 1,249 6. Combine all filling Cheese, cottage, drained 6.50 2,951 ingredients, mix thoroughly Cheese, grated parmesan

  6. Sterilization of spices and vegetable seasoning by gamma radiation

    International Nuclear Information System (INIS)

    Lescano, G.; Narvaiz, P.; Kairiyama, E.

    1991-01-01

    Ginger, turmeric, Cayenne pepper, onion and garlic powders were gamma irradiated with doses of 10 and 30 kGy, and stored at room temperature for six months. Microbiological, chemical and sensory analyses were performed. Samples were sterilized with 30 kGy. The pH values of water extracts of these condiments appear practically unchanged by the applied gamma radiation doses. Spectrophotometric analysis of methyl alcohol extracted of the pigments showed no irradiation effect in turmeric and ginger. Seasoning capacity (odour, flavour and pungency) were not altered by 30 kGy irradiation. (author) 24 refs.; 2 figs.; 4 tabs

  7. Demonstration of Combined Food and Landscape Waste Composting at Fort Leonard Wood, MO: Fort Leonard Wood Installation Strategic Sustainable Plan

    Science.gov (United States)

    2016-01-01

    potential for it to contain small amounts of materials such as plastic or paper food packaging, eating utensils, and condiment containers. To...randomly collected from breakfast, lunch, and dinner services to determine moisture content. Table 4-1 summarizes these mois- ture contents by date...83.8 Dinner 87.3 16 April 2015 Lunch 78.1 Dinner 84.6 21 April 2015 Breakfast 89.4 Lunch 89.1 22 April 2015 Lunch 85.3 Dinner 78.8 28 April

  8. Sinalbin degradation products in mild yellow mustard paste

    Directory of Open Access Journals (Sweden)

    Paunović Dragana

    2012-01-01

    Full Text Available Sinalbin degradation products in mild yellow mustard paste were investigated. The analyzed material consisted of a mild yellow mustard paste condiment and ground white mustard seeds which were originally used in the mustard paste production process. The samples were extracted in a Soxhlet extraction system and analyzed by gas chromatography - mass spectrometry (GC-MS technique. The only sinalbin degradation product in ground mustard seeds was 2-(4-hydroxyphenylacetonitrile. The most abundant sinalbin degradation product in yellow mustard paste was 4-(hydroxymethylphenol. Other compounds identified in this sample were: 4-methyl phenol, 4-ethyl phenol, 4-(2-hydroxyethylphenol and 2-(4-hydroxyphenyl ethanoic acid.

  9. Novel liquid chromatography–mass spectrometry method for sensitive determination of the mustard allergen Sin a 1 in food

    OpenAIRE

    Alvarez-Llamas, Gloria; Maes, Xavier; Muñoz-García, Esther; Villalba, Mayte; Rodríguez, Rosalía; Pérez-Gordo, Marina; Vivanco, Fernando; Pérez-Gordo, Carlos; Cuesta-Herranz, Javier

    2015-01-01

    Mustard is a condiment added to a variety of foodstuffs and a frequent cause of food allergy. A new strategy for the detection of mustard allergen in food products is presented. The methodology is based on liquid chromatography analysis coupled to mass spectrometry. Mustard allergen Sin a 1 was purified from yellow mustard seeds. Sin a 1 was detected with a total of five peptides showing a linear response (lowest LOD was 5 ng). Sin a 1 was detected in mustard sauces and salty biscuit (19 ± 3 ...

  10. Thua nao: Thai fermented soybean

    Directory of Open Access Journals (Sweden)

    Ekachai Chukeatirote

    2015-09-01

    Full Text Available Thua nao is a traditionally fermented food in Thailand. It is manufactured by fermenting cooked soybeans with naturally occurring microbes. There are also similar products including natto in Japan, kinema in India, and chongkukjang in Korea. In Thailand, thua nao is widely consumed, especially by people in the northern part. The product is generally regarded as a protein supplement and widely used as a condiment. Two major types of thua nao can be distinguished; fresh and dried forms. To date, scientific information on thua nao is scarce and thus this article aims to document the updated knowledge of Thai thua nao.

  11. Iodine Intake through Processed Food: Case Studies from Egypt, Indonesia, the Philippines, the Russian Federation and Ukraine, 2010–2015

    Science.gov (United States)

    Knowles, Jacky; Shehata, Magdy; Gerasimov, Gregory; Bimo, Bimo; Cavenagh, Bettina; Maramag, Cherry C.; Otico, Edward; Izwardy, Doddy; Spohrer, Rebecca; Garrett, Greg S.

    2017-01-01

    The current performance indicator for universal salt iodisation (USI) is the percentage of households using adequately iodised salt. However, the proportion of dietary salt from household salt is decreasing with the increase in consumption of processed foods and condiments globally. This paper reports on case studies supported by the Global Alliance for Improved Nutrition (GAIN)-UNICEF USI Partnership Project to investigate processed food industry use of adequately iodised salt in contrasting national contexts. Studies were conducted in Egypt, Indonesia, the Philippines, the Russian Federation, and Ukraine. In all cases, the potential iodine intake from iodised salt in selected food products was modelled according to the formula: quantity of salt per unit of food product × minimum regulated iodine level of salt at production × average daily per capita consumption of the product. The percent of adult recommended nutrient intake for iodine potentially provided by the average daily intake of bread and frequently consumed foods and condiments was from 10% to 80% at the individual product level. The potential contribution to iodine intake from the use of iodised salt in the processed food industry is of growing significance. National USI strategies should encourage co-operative industry engagement and include regulatory monitoring of iodised salt use in the food industry in order to achieve optimal population iodine status. PMID:28933750

  12. Iodine Intake through Processed Food: Case Studies from Egypt, Indonesia, the Philippines, the Russian Federation and Ukraine, 2010-2015.

    Science.gov (United States)

    Knowles, Jacky; van der Haar, Frits; Shehata, Magdy; Gerasimov, Gregory; Bimo, Bimo; Cavenagh, Bettina; Maramag, Cherry C; Otico, Edward; Izwardy, Doddy; Spohrer, Rebecca; Garrett, Greg S

    2017-07-26

    The current performance indicator for universal salt iodisation (USI) is the percentage of households using adequately iodised salt. However, the proportion of dietary salt from household salt is decreasing with the increase in consumption of processed foods and condiments globally. This paper reports on case studies supported by the Global Alliance for Improved Nutrition (GAIN)-UNICEF USI Partnership Project to investigate processed food industry use of adequately iodised salt in contrasting national contexts. Studies were conducted in Egypt, Indonesia, the Philippines, the Russian Federation, and Ukraine. In all cases, the potential iodine intake from iodised salt in selected food products was modelled according to the formula: quantity of salt per unit of food product × minimum regulated iodine level of salt at production × average daily per capita consumption of the product. The percent of adult recommended nutrient intake for iodine potentially provided by the average daily intake of bread and frequently consumed foods and condiments was from 10% to 80% at the individual product level. The potential contribution to iodine intake from the use of iodised salt in the processed food industry is of growing significance. National USI strategies should encourage co-operative industry engagement and include regulatory monitoring of iodised salt use in the food industry in order to achieve optimal population iodine status.

  13. INTERFON

    CERN Multimedia

    INTERFON

    2010-01-01

    Prochaine journée « Portes Ouvertes » Mercredi 29 septembre de 16h00 à 20h00 Salle Jean Monnet à St Genis Au cours de laquelle vous pourrez rencontrer nos partenaires devant un agréable buffet campagnard.   Deux nouveaux partenaires … Grande Salento Market à Cessy (près de Falco carrelage) : Importateur exclusif de produits alimentaires typiquement italiens. Vous trouverez charcuteries, pâtes alimentaires, fromages, huile d’olive vierge, condiments, vins, liqueurs … Vous pourrez déguster tous ces produits, tout en passant vos commandes, lors de notre journée « Portes Ouvertes » Découvrez dès maintenant, sur nos comptoirs le catalogue de ces produits et leurs tarifs spéciaux pour nos...

  14. Strategic Corporate Social Responsibility through Redefining the Firm’s Value Chain

    Directory of Open Access Journals (Sweden)

    Nuresh Eranda

    2015-07-01

    Full Text Available Strategic corporate social responsibility (CSR is the mechanism to reconnect the society and business which are interdependent entities. Thus, this paper examines how CSR can integrate with the strategy of the organization. The study adopts a qualitative embedded single-case design and the case study is referring to an out-grower program in one of the leading export oriented condiments manufacturers in Sri Lanka. As per the findings, organization requires to redefine their value chain activities in integrating CSR into the strategy. Moreover, organization needs to consider social issues as strategic issues and has to identify the social issues which can directly link with the core operations of the business. The benefits of strategic CSR are much more appealing and beneficial for the stakeholders and those initiatives provide solutions for social issues at the local level in the presence of relevant stakeholders’ support.

  15. EPR detection of foods preserved with ionizing radiation

    Science.gov (United States)

    Stachowicz, W.; Burlinska, G.; Michalik, J.

    1998-06-01

    The applicability of the epr technique for the detection of dried vegetables, mushrooms, some spices, flavour additives and some condiments preserved with ionizing radiation is discussed. The epr signals recorded after exposure to gamma rays and to beams of 10 MeV electrons from linac are stable, intense and specific enough as compared with those observed with nonirradiated samples and could be used for the detection of irradiation. However, stability of radiation induced epr signals produced in these foods depends on storage condition. No differences in shapes (spectral parameters) and intensities of the epr spectra recorded with samples exposed to the same doses of gamma rays ( 60Co) and 10 MeV electrons were observed

  16. Determination and Quantification of 5-Hydroxymethylfurfural in Vinegars and Soy Sauces

    Directory of Open Access Journals (Sweden)

    Li-Li Zhang

    2017-01-01

    Full Text Available The organic compound 5-hydroxymethylfurfural (HMF can be formed from sugars under Maillard reaction and caramelization. In order to study the formation regular of HMF in sugary liquid condiment, vinegar and soy sauce were selected. High-performance liquid chromatography (HPLC was used to determine the HMF concentrations of various brands of soy sauce and vinegar. The result showed that HMF concentrations were in a range of 0.42 to 115.43 mg/kg for vinegar samples and 0.43 to 5.85 mg/kg for soy sauce samples. The concentrates of HMF were expressed in zero-order kinetics model at 100°C before the maximum HMF generation in all of the tested samples. Longer heating treatment time would reduce the HMF content in tested samples. In addition, HMF content had obviously positive correlation with sugar contents in vinegar samples, but no similar rule was found in soy sauces.

  17. EPR detection of foods preserved with ionizing radiation

    International Nuclear Information System (INIS)

    Stachowicz, W.; Burlinska, G.; Michalik, J.

    1998-01-01

    The applicability of the epr technique for the detection of dried vegetables, mushrooms, some spices, flavour additives and some condiments preserved with ionizing radiation is discussed. The epr signals recorded after exposure to gamma rays and to the beams of 10 MeV electrons from linac are stable, intense and specific enough as compared with those observed with nonirradiated samples and could be used for the detection of irradiation. However, stability of radiation induced epr signals produced in these foods depends on storage condition. No differences in shapes (spectral parameters) and intensities of the epr spectra recorded with samples exposed to the same doses of gamma rays ( 60 Co) and 10 MeV electrons were observed

  18. [Analysis on contamination of aflatoxins in food samples in Shaanxi Province from 2012-2015].

    Science.gov (United States)

    Hu, Jiawei; Tian, Li; Wang, Caixia; Qiao, Haiou; Wang, Minjuan

    2016-09-01

    To investigate the contamination of aflatoxins in food in Shaanxi Province, and provide the basic data of dietary intakes of aflatoxins for food safety assessment. In year 2012- 2015, 1007 food samples of eight kinds of food including grains, beans, vegetable oil, nuts and seeds, condiment, liquor, tea and infants' food were collected randomly from ten cities, and determined with UPLC. 1007 samples were detected aflatoxins and the total detection rate was 10. 7%. The detection range was 0. 070- 323 μg / kg, with the mean value of 2. 34 μg / kg. Among all food samples, only peanut products were more seriously polluted than other kinds of foods. The overall level of aflatoxins contamination in market food is low, but peanut products might be the contaminated foods with aflatoxins in Shaanxi Province, and should be given more attention.

  19. Anti-inflammatory activity of horseradish (Armoracia rusticana) root extracts in LPS-stimulated macrophages.

    Science.gov (United States)

    Marzocco, Stefania; Calabrone, Luana; Adesso, Simona; Larocca, Marilena; Franceschelli, Silvia; Autore, Giuseppina; Martelli, Giuseppe; Rossano, Rocco

    2015-12-01

    Horseradish (Armoracia rusticana) is a perennial crop belonging to the Brassicaceae family. Horseradish root is used as a condiment due to its extremely pungent flavour, deriving from the high content of glucosinolates and their breakdown products such as isothiocyanates and other sulfur compounds. Horseradish also has a long history in ethnomedicine. In this study the anti-inflammatory potential of three accessions of Armoracia rusticana on lipopolysaccharide from E. coli treated J774A.1 murine macrophages was evaluated. Our results demonstrate that Armoracia rusticana reduced nitric oxide, tumor necrosis factor-α and interleukin-6 release and nitric oxide synthase and cyclooxygenase-2 expression in macrophages, acting on nuclear transcription factor NF-κB p65 activation. Moreover Armoracia rusticana reduced reactive oxygen species release and increased heme-oxygenase-1 expression, thus contributing to the cytoprotective cellular effect during inflammation.

  20. 1H NMR-based metabolomic fingerprinting to determine metabolite levels in serrano peppers (Capsicum annum L.) grown in two different regions.

    Science.gov (United States)

    Becerra-Martínez, Elvia; Florentino-Ramos, Elideth; Pérez-Hernández, Nury; Gerardo Zepeda-Vallejo, L; Villa-Ruano, Nemesio; Velázquez-Ponce, Manuel; García-Mendoza, Felipe; Bañuelos-Hernández, Angel E

    2017-12-01

    Chili pepper (Capsicum annuum) is the most important and emblematic condiment in Mexican food. Serrano pepper is a variety of C. annuum that is traditionally cultivated in Mexico and commercialized in local markets. The aim of this study was to describe the 1 H NMR metabolomic profiling of the aqueous phase of serrano peppers harvested from two distinct regions, in the states of Veracruz and Oaxaca, Mexico. According to the current results, aspartate citrate, lactate, leucine and sucrose were found at higher amount in the serrano peppers from Veracruz. On the other hand, acetate, formate, fumarate, malonate, phosphocholine, pyruvate and succinate showed the highest abundance in this product from Oaxaca. These are the main metabolites that distinguish one group from the other. The spectrometric method reported presently is characterized by great simplicity, robustness and reproducibility. Thus, this technique can be used for establishing reliable metabolomic fingerprints of serrano peppers grown under different environmental conditions. Copyright © 2017 Elsevier Ltd. All rights reserved.

  1. Application of energy dispersive XRF-spectrometry to analyse nutritional elements in relation to cancer

    International Nuclear Information System (INIS)

    Hota, P.K.; Vijayan, V.; Singh, L.P.

    2001-01-01

    Food is the principal media for intake of elements from environment to human body. Thus, it is felt important to determine the daily dietary intake of such elements in the field of toxicity and nutrition, the deficiency or sufficiency of which may lead to various diseases, disorders and allergies in human health. In this study, the elements present in commonly used cereals, pulses, noodles, some condiments/spices, tobacco products, some common leaves used in herbal medicine and tea leaves have been analyzed using EDXRF spectrometry technique. Elemental concentrations of K, Ca, Fe, Sr, Mn, Zn, Cu, Pb, As and Se are detected and quantified in all the samples using this method. The results are discussed in relation to cancer. (author)

  2. Protocols for In Vitro Propagation, Conservation, Synthetic Seed Production, Embryo Rescue, Microrhizome Production, Molecular Profiling, and Genetic Transformation in Ginger (Zingiber officinale Roscoe.).

    Science.gov (United States)

    Nirmal Babu, K; Samsudeen, K; Divakaran, Minoo; Pillai, Geetha S; Sumathi, V; Praveen, K; Ravindran, P N; Peter, K V

    2016-01-01

    Ginger is a rhizomatous plant that belongs to the family Zingiberaceae. It is a herbaceous perennial but cultivated as annual, with crop duration of 7-10 months. Ginger is native to India and Tropical South Asia. The tuberous rhizomes or underground stems of ginger are used as condiment, an aromatic stimulant, and food preservative as well as in traditional medicine. Ginger is propagated vegetatively with rhizome bits as seed material. Cultivation of ginger is plagued by rhizome rot diseases, most of which are mainly spread through infected seed rhizomes. Micropropagation will help in production of disease-free planting material. Sexual reproduction is absent in ginger, making recombinant breeding very impossible. In vitro technology can thus become the preferred choice as it can be utilized for multiplication, conservation of genetic resources, generating variability, gene transfer, molecular tagging, and their utility in crop improvement of these crops.

  3. Protocols for In Vitro Propagation, Conservation, Synthetic Seed Production, Microrhizome Production, and Molecular Profiling in Turmeric (Curcuma longa L.).

    Science.gov (United States)

    Nirmal Babu, K; Divakaran, Minoo; Pillai, Geetha S; Sumathi, V; Praveen, K; Raj, Rahul P; Akshita, H J; Ravindran, P N; Peter, K V

    2016-01-01

    Turmeric is a rhizomatous herbaceous perennial but cultivated as annual, belonging to the family Zingiberaceae. It is a native of India and South East Asia. The tuberous rhizomes or underground stems of turmeric are used from antiquity as condiments, a dye and as an aromatic stimulant in several medicines. Turmeric is an important crop in India and it is used as a spice, food preservative, coloring agent, cosmetic as well as for its medicinal properties. Propagation is done vegetatively with rhizome bits as seed materials. It is plagued by rhizome rot diseases most of which are mainly spread through infected seed rhizomes. Micropropagation will help in production of disease-free seed. Sexual reproduction is rare in turmeric, making recombinant breeding very difficult. In vitro technology can thus become the preferred choice and it can be utilized for multiplication, conservation of genetic resources, generating variability, gene transfer, molecular tagging, and their utility in crop improvement.

  4. A NEW VARIETY OF ORIGANUM VULGARE L. – DENIS, CREATED AT VRDS BACĂU IN ECOLOGIC AGRICULTURE CONDITION, CERTIFIED IN 2007 YEAR

    Directory of Open Access Journals (Sweden)

    FALTICEANU MARCELA

    2008-11-01

    Full Text Available Oregano is a perennial plant of 0,6 – 0,8m high. The flowers are small, coloured in red till lilac-lavender. It blossom from July till September, being pollinated by bees. The utility rate of plants is 3 : 5.In the literature is mentioned as a plants with multiple uses: culinary (as a condiment plant or for the preparation of a aromatised tea, the leaves can be consumed fresh or cooked; ornamental (is decorative through port, bush and flowers: often is cultivated in pots; medicinal (is has an antiseptically and expectorant effects, being used also in affections of respiratory systems, indigestions, arthritis, aromatherapy etc; melliferous (is a good melliferous plant; in biologic agriculture (with repellent effect for insects, is recommended for association with many vegetable species, also because the plants cover very well the soil, thus providing an herbicide effect; cosmetics (perfume, soap, spay industry.

  5. Areca nut and tobacco use among school children in a village in South India – A cross sectional study

    Directory of Open Access Journals (Sweden)

    Nitin Joseph

    2010-05-01

    Full Text Available Arecanut chewing is considered a benign and socially acceptable habit by many Indians. Its chronic use contributes significantly to the high incidence of oral and oropharyngeal cancer in India. Apart from the carcinogenic potential, arecanut has been shown to be addictive and development of typical dependence symptoms associated with its usage has been described. Tobacco along with arecanut, slaked lime, catechu and condiments makes gutka. Aggressive advertising and marketing of gutka in small attractive and inexpensive sachets since early 1980s has greatly enhanced the sales of these products. This cross sectional study involved 392 children from a village in Southern India. The prevalence of areca nut usage among boys and girls was 27.3% and 6.1% and 2.4% for gutka. About 3/4th of the participants were unware of associated health hazards or thought these substances to be harmless.

  6. Umami taste components and their sources in Asian foods.

    Science.gov (United States)

    Hajeb, P; Jinap, S

    2015-01-01

    Umami, the fifth basic taste, is the inimitable taste of Asian foods. Several traditional and locally prepared foods and condiments of Asia are rich in umami. In this part of world, umami is found in fermented animal-based products such as fermented and dried seafood, and plant-based products from beans and grains, dry and fresh mushrooms, and tea. In Southeast Asia, the most preferred seasonings containing umami are fish and seafood sauces, and also soybean sauces. In the East Asian region, soybean sauces are the main source of umami substance in the routine cooking. In Japan, the material used to obtain umami in dashi, the stock added to almost every Japanese soups and boiled dishes, is konbu or dried bonito. This review introduces foods and seasonings containing naturally high amount of umami substances of both animal and plant sources from different countries in Asia.

  7. Alimenti e pratiche alimentari in Assiria: le materie alimentari nel culto ufficiale dell’Assiria del primo millennio a.C

    DEFF Research Database (Denmark)

    Gaspa, Salvatore

    on their use as offering substances from the points of view of their management by the central administration and of the dynamics of the cultic rituals. Assyrian foods are classified into eight categories: cereals and cereal-based products, meat and meat-based dishes, fish, milk and dairy products, vegetables...... and fruits, oils, condiments and sweetening agents, beverages. Since many foodstuffs were already used as offerings in the Assyrian state cult of the second millennium BC, both Middle and Neo-Assyrian textual evidence is take into consideration. The quantitative data about the offering foods which are listed......The book deals with the foodstuffs attested in the documentary evidence of first millennium BC Assyria, with a special focus on the treatment of foods in the cultic practice of the Assyrian state cult. It contains a complete lexicon of the foods known for the Neo-Assyrian age and a study...

  8. Mineral contents of some plants used in Iran.

    Science.gov (United States)

    Rahmatollah, Rahimi; Mahbobeh, Rabani

    2010-07-01

    In this work, mineral contents of 4 plants used in Iran were determined by Inductively Coupled Plasma-Atomic Emission Spectrometry. The concentrations were calculated on a dry weight basis. All materials contained high amounts of Na, Al, Ca, Fe, K, Mg, P, Zn, and I. On a moisture-free basis, the highest levels of Ca, P, and Mg were found in spinach to be 3200 mg/100 g, 2150 mg/100 g, and 460 mg/100 g, respectively. Bi, Cd, Li, Pb, and Se contents of condiments were found to be very low. The results were compared with those from the Spanish, Turkish, and Indian. This work attempts to contribute to knowledge of the nutritional properties of these plants. These results may be useful for the evaluation of dietary information and concluded that the green vegetables are the good sources of minerals.

  9. Wild Edible Plants Used by the Polish Community in Misiones, Argentina.

    Science.gov (United States)

    Kujawska, Monika; Łuczaj, Łukasz

    We studied the cultural significance of wild edible plants for Eastern European migrants who settled in rural subtropical areas of South America. In 50 interviews with Polish migrants and their descendants in northern Misiones, Argentina, we recorded the use of 41 botanical species and two mushroom taxa. Different cultural significance indices were applied and sociodemographic factors such as gender, age and origin were addressed. Out of the ten most salient species, nine were fruits ( Eugenia uniflora , Eugenia involucrata , Rollinia salicifolia , Campomanesia xanthocarpa , Syagrus romanzoffiana , Allophylus edulis , Plinia peruviana , Plinia rivularis , Eugenia pyriformis ) and only one was a green vegetable ( Hypochaeris chillensis ). None of our informants reported famine foods, recreational teas or condiments. Men mentioned more wild edible species than women due to their more extensive knowledge of the forest plants growing further from settlements.

  10. α and long-lived βγ waste source term. A first generation model for a deep cemented waste repository

    International Nuclear Information System (INIS)

    Lovera, P.; Mangin, J.P.; Jorda, M.; Lewi, J.

    1987-01-01

    According to the normal scenario of radioactivity release to the biosphere, only long-lived nuclides are able to migrate significantly to the surface. A first generation model, concerning a cemented waste of hulls and ends deeply disposed of in a granitic medium is in progress at CEA. Two nuclides have been selected: 237-Neptunium (as a reference of α emitters) and 135-Cesium (as a reference of long-lived β emitters). Attributing the long term activity to these both nuclides leads to a model which is conservative beyond ca. 150000 years. Principal difficulties arise from physico-chemical behaviour of Neptunium in aqueous phase, and from non-linear Cesium adsorption on various media. Condiment code (versions 2 and 3), which is developed parallely to the present model is conceived to take account for these phenomena

  11. Iodine content in commonly consumed food in Hong Kong and its changes due to cooking.

    Science.gov (United States)

    Chung, Stephen; Chan, Andy; Xiao, Ying; Lin, Violette; Ho, Y Y

    2013-01-01

    Levels of iodine of foods found in Hong Kong were analysed in 271 samples from 11 groups, including (i) cereals and grain products, (ii) legumes and vegetables, (iii) meat and poultry, (iv) egg and egg products, (v) milk and milk products, (vi) fish, (vii) crustaceans and mollusks, (viii) non-alcoholic beverages, (ix) condiments and sauces, (x) sashimi and (xi) seaweeds. All food samples were analysed individually as purchased. The iodine in all samples ranged from undetectable to 2.9 g kg(-1). Seaweeds, iodised salt, seafood, milk and milk products as well as egg and egg products were rich sources of iodine. To estimate the influence of cooking on iodine levels in foods, a total of 15 individual samples were analysed as raw and respective cooked food. The influence of cooking on the iodine level was minimal, except for boiling, as iodine dissolved into the soup.

  12. Cancer Chemoprevention Effects of Ginger and its Active Constituents: Potential for New Drug Discovery.

    Science.gov (United States)

    Wang, Chong-Zhi; Qi, Lian-Wen; Yuan, Chun-Su

    2015-01-01

    Ginger is a commonly used spice and herbal medicine worldwide. Besides its extensive use as a condiment, ginger has been used in traditional Chinese medicine for the management of various medical conditions. In recent years, ginger has received wide attention due to its observed antiemetic and anticancer activities. This paper reviews the potential role of ginger and its active constituents in cancer chemoprevention. The phytochemistry, bioactivity, and molecular targets of ginger constituents, especially 6-shogaol, are discussed. The content of 6-shogaol is very low in fresh ginger, but significantly higher after steaming. With reported anti-cancer activities, 6-shogaol can be served as a lead compound for new drug discovery. The lead compound derivative synthesis, bioactivity evaluation, and computational docking provide a promising opportunity to identify novel anticancer compounds originating from ginger.

  13. EPR detection of foods preserved with ionizing radiation

    Energy Technology Data Exchange (ETDEWEB)

    Stachowicz, W.; Burlinska, G.; Michalik, J

    1998-06-01

    The applicability of the epr technique for the detection of dried vegetables, mushrooms, some spices, flavour additives and some condiments preserved with ionizing radiation is discussed. The epr signals recorded after exposure to gamma rays and to the beams of 10 MeV electrons from linac are stable, intense and specific enough as compared with those observed with nonirradiated samples and could be used for the detection of irradiation. However, stability of radiation induced epr signals produced in these foods depends on storage condition. No differences in shapes (spectral parameters) and intensities of the epr spectra recorded with samples exposed to the same doses of gamma rays ({sup 60}Co) and 10 MeV electrons were observed.

  14. Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability.

    Science.gov (United States)

    Rather, Sajad A; Masoodi, F A; Akhter, Rehana; Gani, Adil; Wani, S M; Malik, A H

    2015-12-01

    Goshtaba is a restructured meat product of Kashmiri wazwan prepared from meat emulsion with added fat (20 %), salt, spices and condiments and cooked in the curd. The present study was undertaken for the development of low fat goshtaba with the addition of xanthan gum as a fat replacer and was evaluated for proximate composition, pH, colour, lipid and protein oxidation, texture, microstructure and sensory properties. Low fat goshtaba formulations containing xanthan gum were higher in protein and moisture contents but, lower in fat content and pH value than the high fat control (p product containing 1.5 % xanthan gum. SEM results indicate that xanthan gum lead to formation of an additional gel network which holds more water. Sensory evaluation revealed that goshtaba product with 0.5 % xanthan gum had quality characteristics that were similar to the control product containing 20 % fat.

  15. Utilization of irradiation on food preservation

    International Nuclear Information System (INIS)

    Cho, Han Ok; Byun, Myung Woo; Kwon, Joong Ho; Kim, Suk Won; Yang, Jae Sung; Cha, Bo Sook; Park, Ki Bum

    1987-12-01

    The present project was intended to ascertain the efficacy of irradiation both in the decontamination and storeability of mixed condiments for convenience food and in the long-term preservation of a Kimchi. Based upon the preliminary studies, irradiated sample with doses at 1-3 kGy were evaluated during the storage for 30 days at 10 deg C from the points of view of microbiological (total aerobic bacteria, lactic acid bacteria, yeasts and molds, and coliforms), physicochemical (pH, total acidity, volatile acid, reducing sugar, ascorbic acid, and texture) and organoleptic qualities. Besides, the combined effect of irradiation with heating on the storeability was investigated for five species of the lactic acid bacteria associated with the Kimchi fermentation. Under the room temperature storage conditions, physicochemical qualities of the irradiated samples were evaluated by determining pH, rancidity (TBA number), proximate composition, amino nitrogen, amino acid, and color changes. In the overall evaluation of sensory quality for the irradiated Kimchi, the nonirradiated control group was inedible after 15 days of storage, whereas 2-3 kGy irradiation could prolong the storage-life of the Kimchi over 2 times compared with the nonirradiated control, showing the good sensory quality even after 30 days of storage. In comparative effects of irradiation and ethylene oxide both treatments affected more or less rancidity, color, and amino acid content, but less than 10 kGy irradiation was shown to be safer than ethylene oxide fumigation. Form the foregoing results, it can be concluded that if a selective method could be applied to the radiation sterilization of minor ingredients capable of mainly contaminating the mixed condiments, even lower doses of irradiation should be effective for the microbial control. (Author)

  16. Comparative study of physicochemical analysis of prosopis africana seeds fermented with different starter cultures

    Directory of Open Access Journals (Sweden)

    G. P. Oyeyiola

    2017-01-01

    Full Text Available Prosopis africana (African mesquite is one of the lesser known legume seed crops in Nigeria, which in a fermented state, gives a food condiment. Because of its rich protein content (about 34%, efforts are made to utilize some lesser known legumes to improve the nutritional status of the people. This study was carried out by fermenting Prosopis africana seeds with mono and mixed cultures of bacterial isolates to produce a local condiment called Okpehe. Standard AOAC methods were used to determine the pH, total sugar and crude protein content of the fermented seeds. During the production of Okpehe with mono cultures of bacteria, the pH ranged between 6.80 and 8.92; total sugar between 10.2 and 7.5 mg/g, and crude protein between 34.62 and 41.25%. In the mixed culture inoculated samples, the pH increased from 7.00 to 8.92; total sugar decreased from 9.4 to 7.4 mg/g, while the crude protein increased (35.02 - 44.61% significantly (p < 0.05 as the fermentation progressed. The highest crude protein content of 44.61% was obtained with the combination of Bacillus subtilis and Bacillus licheniformis, while the lowest protein content referred to the combination of Bacillus megaterium and Bacillus pumilus. The result of this study showed that Prosopis africana seeds could be utilized for the production of Okpehe using mixed cultures of B. subtilis and B. licheniformis, so as to increase the protein intake of the populace.

  17. Monitoring the sardine (Sardinella brasiliensis fermentation process to obtain anchovies Monitoramento do processo de fermentação da sardinha, Sardinella brasiliensis, para obtenção de anchovas

    Directory of Open Access Journals (Sweden)

    Marília Oetterer

    2003-01-01

    Full Text Available Anchovies are traditional fish preserves, prepared from fermented fish of the engraulidae family, mainly in European countries. In Brazil, sardines (Sardinella brasiliensis are an alternative fish for preparing these types of preserves, provided that the preservation process results in a high quality product. In this research, sardines were prepared for preservation and physicochemical, microbiological and sensory analyses were carried out during the preservation process. Whole or eviscerated sardines, with or without condiments/preservatives and with 20% of salt (w/w were used. Sardines were analyzed fresh, and at 1, 15, 30, 45 and 60 days along the preservation process. The use of whole sardines, with or without condiments/preservatives, presented best results, with increased non-proteic nitrogen in the dry matter, higher levels of total volatile bases and higher contents of lactic acid and sodium chloride. The higher acidity observed in the whole sardine treatments resulted in better control of halophylic mesophilic microorganisms, which were kept under 1.4 x 10³ CFU g-1 in both treatments. Total coliforms and Staphylococcus aureus reached 21 and 3.0 x 10² CFU g-1, respectively. Escherichia coli and Salmonella spp were not present in the fresh sardines or in any of the four treatments, indicating that the concentration of salt used was appropriate to maintain the product under adequate microbiological control. Both whole or eviscerated sardines under the conditions of this experiment were appropriate in terms of the microbiological safety of the preserves. Treatments using whole fish, either with or without condiments/preservatives, also presented better sensorial properties such as color, flavor, taste and texture, as compared to the eviscerated fish treatments. Whole sardines produced good quality, anchovy-type preserves, which can be used for consumption and marketing purposes.As sardinhas brasileiras podem ser utilizadas para o preparo

  18. [Dietary sodium intakes and resources among residents in Shandong province].

    Science.gov (United States)

    Lu, Zilong; Zhang, Xiaofei; Li, Jianhong; Zhang, Jiyu; Zhao, Wenhua; Ma, Jixiang; Guo, Xiaolei; Yan, Liuxia; Chu, Jie; Xu, Aiqiang

    2014-01-01

    To describe dietary sodium intakes and resources among residents in Shandong province. A total of 2184 subjects were selected by multi-stage stratified cluster random sampling method from 18-69 years old people in Shandong province in June, 2011. A total of 2140 subjects completed the study, the completion rate was 98.0%. Three-day (24-hour per day) dietary recalls and weighting methods were conducted to collect information about all the foods and condiments consumed by the subjects. Individual dietary sodium intake was calculated, the differences of dietary sodium intake among subjects with different characteristics were analyzed, and the proportions of different dietary sodium resources were also analyzed. The amount of individual dietary sodium intake was 5745.0 (95%CI:5427.6-6062.5) mg/d in Shandong; 6147.4 (95%CI: 5823.8-6471.0) mg/d for male residents, 5339.3 (95%CI:5005.8-5672.8) mg/d for female residents. There was a significant difference between males and females (F = 75.22, P sodium intake was 5910.1 (95%CI:5449.3-6370.8) mg/d, 5341.6 (95%CI:5007.0-5676.1) mg/d for rural residents and urban residents respectively, and there was also a significant difference (F = 5.53, P sodium intake was 4640.3 (95%CI:4360.2-4920.4) mg/d, which was the largest contributor to sodium intake, accounting for 80.8% (95%CI:79.9%-81.6%) of total intake. Sodium intake from cereals was 650.7 (95%CI: 590.5-711.0) mg/d, accounting for 11.3% (95%CI:10.3%-12.3%) of total intake. Sodium intake from eggs was 118.9 (95%CI:95.2-142.6) mg/d, accounting for 2.1% (95%CI:1.6%-2.6%) of total intake. The amount of manufactured food sodium intake was 582.1(95%CI: 497.8-666.4) mg/d, accounting for 10.1% (95%CI:8.9%-11.4%) of total intake. Sodium intakes remain high among residents of Shandong province, and sodium from condiments was the largest source of dietary sodium intake, sodium of manufactured food only accounting for small part.

  19. Antimicrobial Activity and Chromatographic Analysis of Extracts from Tropaeolum pentaphyllum Lam. Tubers

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    Ritiel Corrêa da Cruz

    2016-04-01

    Full Text Available Background: Tropaeolum pentaphyllum Lam. tubers (Tropaeolaceae are known and used as a condiment and for the treatment of skin infections in Southern Brazil. However, its activity and composition has not yet been investigated. Thus, different extracts and the essential oil from the tubers were tested against a range of microorganisms. The most active extracts were submitted to chromatographic analysis. Methods: Hydroalcoholic extract (70%, fractions of it, and the essential oil from the tubers were tested against several bacteria, yeasts and molds, furnishing the corresponding inhibitory, bactericidal and fungicidal minimal concentration values. The most active extracts were submitted to GC-MS investigation. Results: The strongest effects against different strains of microorganisms, such as Gram-positive and negative bacteria, Candida spp. and dermatophytes were observed for the essential oil and the chloroform fraction, with minimal inhibitory concentrations (MICs well below 200 µg/mL. GC-MS analysis revealed that the major essential oil constituent is benzyl isothiocyanate (BITC, while the chloroform fraction is constituted of BITC, amides, sulfur, fatty acids and its esters, all compounds that may be related to the demonstrated activity. Conclusions: Overall, the results support the popular use of the plant for the treatment of skin infections, and revealed the main active compounds.

  20. PRODUCTION OF ginger vinegar

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    Magali Leonel

    2015-04-01

    Full Text Available Vinegar is a food of condiments group that have great use in the food industry. This study aimed to evaluate the effects of parameters of the acetic fermentation process in the production of ginger vinegar. A suspension of ginger rhizomes with 12% of starch was subjected to enzymatic hydrolysis process to obtain hydrolyzed with 85.6% of glucose. After the alcoholic fermentation the wine was obtained with 40.3% ethanol. The acetic fermentation process of ginger alcoholic solution followed a completely randomized design in a factorial for three factors at two levels. The independent variables were: temperature, nutrients and proportion of "strong vinegar" and alcoholic solution (initial acidity. Results showed variation from 2.74 to 3.70% for dry extract and 2.13 to 2.83 % for ash in vinegars. The profile of organic acids of ginger vinegars showed the presence of acetic, citric, malic and succinic acids in all treatments. The condition of 20°C, initial acidity 1:1,with addition of nutrients allow obtaining good quality vinegars and higher GK yields

  1. COCONUT WATER VINEGAR: NEW ALTERNATIVE WITH IMPROVED PROCESSING TECHNIQUE

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    MUHAMMAD ANAS OTHAMAN

    2014-06-01

    Full Text Available Vinegar is a condiment made from various sugary and starchy materials by alcoholic and subsequent acetic fermentation. Vinegar can be produced via different methods and from various types of raw material. A new alternative substrate for vinegar production namely mature coconut water has been tested and was compared with 2 common substrates which were coconut sap and pineapple juice. Substrates such as sap and juices have been found to have high amount of total soluble solids which corresponding to high sugar content in the substrates which is more than 14oBrix. Therefore, both substrates could be directly used for vinegar production without requirement of other carbon sources. However, coconut water which showed low Brix value need to be adjusted to 14oBrix by adding sucrose prior to the fermentation process. Substrates fermented with Saccharomyces cerevisiae have yielded 7-8% of alcohol within 7-10 days aerobic incubation at room temperature. The alcoholic medium were then used as a seed broth for acetic fermentation with Acetobactor aceti as inoculums and fermented for approximately 2 months to obtain at least 4% of acetic acid. Investigation on the effect of inoculum sizes and implementation of back-slopping technique were performed to improve the processing method for coconut water vinegar production. The results show that 10% of inoculum size was the best for acetic acid fermentation and the back-slopping technique has helped to reduce the process time of coconut water vinegar production.

  2. Vinegar Metabolomics: An Explorative Study of Commercial Balsamic Vinegars Using Gas Chromatography-Mass Spectrometry

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    Farhana R. Pinu

    2016-07-01

    Full Text Available Balsamic vinegar is a popular food condiment produced from cooked grape must by two successive fermentation (anaerobic and aerobic processes. Although many studies have been performed to determine the composition of major metabolites, including sugars and aroma compounds, no study has been undertaken yet to characterize the comprehensive metabolite composition of balsamic vinegars. Here, we present the first metabolomics study of commercial balsamic vinegars by gas chromatography coupled to mass spectrometry (GC-MS. The combination of three GC-MS methods allowed us to detect >1500 features in vinegar samples, of which 123 metabolites were accurately identified, including 25 amino acids, 26 carboxylic acids, 13 sugars and sugar alcohols, four fatty acids, one vitamin, one tripeptide and over 47 aroma compounds. Moreover, we identified for the first time in vinegar five volatile metabolites: acetin, 2-methylpyrazine, 2-acetyl-1-pyroline, 4-anisidine and 1,3-diacetoxypropane. Therefore, we demonstrated the capability of metabolomics for detecting and identifying large number of metabolites and some of them could be used to distinguish vinegar samples based on their origin and potentially quality.

  3. Overview on mechanisms of acetic acid resistance in acetic acid bacteria.

    Science.gov (United States)

    Wang, Bin; Shao, Yanchun; Chen, Fusheng

    2015-02-01

    Acetic acid bacteria (AAB) are a group of gram-negative or gram-variable bacteria which possess an obligate aerobic property with oxygen as the terminal electron acceptor, meanwhile transform ethanol and sugar to corresponding aldehydes, ketones and organic acids. Since the first genus Acetobacter of AAB was established in 1898, 16 AAB genera have been recorded so far. As the main producer of a world-wide condiment, vinegar, AAB have evolved an elegant adaptive system that enables them to survive and produce a high concentration of acetic acid. Some researches and reviews focused on mechanisms of acid resistance in enteric bacteria and made the mechanisms thoroughly understood, while a few investigations did in AAB. As the related technologies with proteome, transcriptome and genome were rapidly developed and applied to AAB research, some plausible mechanisms conferring acetic acid resistance in some AAB strains have been published. In this review, the related mechanisms of AAB against acetic acid with acetic acid assimilation, transportation systems, cell morphology and membrane compositions, adaptation response, and fermentation conditions will be described. Finally, a framework for future research for anti-acid AAB will be provided.

  4. Associations Between Dietary Patterns and Longitudinal Quality of Life Changes in Colorectal Cancer Patients: The ColoCare Study.

    Science.gov (United States)

    Gigic, Biljana; Boeing, Heiner; Toth, Reka; Böhm, Jürgen; Habermann, Nina; Scherer, Dominique; Schrotz-King, Petra; Abbenhardt-Martin, Clare; Skender, Stephanie; Brenner, Hermann; Chang-Claude, Jenny; Hoffmeister, Michael; Syrjala, Karen; Jacobsen, Paul B; Schneider, Martin; Ulrich, Alexis; Ulrich, Cornelia M

    2018-01-01

    Quality of life (QoL) is an important clinical outcome in cancer patients. We investigated associations between dietary patterns and QoL changes in colorectal cancer (CRC) patients. The study included 192 CRC patients with available EORTC QLQ-C30 data before and 12 months post-surgery and food frequency questionnaire data at 12 months post-surgery. Principal component analysis was used to identify dietary patterns. Multivariate regression models assessed associations between dietary patterns and QoL changes over time. We identified four major dietary patterns: "Western" dietary pattern characterized by high consumption of potatoes, red and processed meat, poultry, and cakes, "fruit&vegetable" pattern: high intake of vegetables, fruits, vegetable oils, and soy products, "bread&butter" pattern: high intake of bread, butter and margarine, and "high-carb" pattern: high consumption of pasta, grains, nonalcoholic beverages, sauces and condiments. Patients following a "Western" diet had lower chances to improve in physical functioning (OR = 0.45 [0.21-0.99]), constipation (OR = 0.30 [0.13-0.72]) and diarrhea (OR: 0.44 [0.20-0.98]) over time. Patients following a "fruit&vegetable" diet showed improving diarrhea scores (OR: 2.52 [1.21-5.34]. A "Western" dietary pattern after surgery is inversely associated with QoL in CRC patients, whereas a diet rich in fruits and vegetables may be beneficial for patients' QoL over time.

  5. A Review on Pharmacological Properties of Zingerone (4-(4-Hydroxy-3-methoxyphenyl-2-butanone

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    Bilal Ahmad

    2015-01-01

    Full Text Available Humans have been using natural products for medicinal use for ages. Natural products of therapeutic importance are compounds derived from plants, animals, or any microorganism. Ginger is also one of the most commonly used condiments and a natural drug in vogue. It is a traditional medicine, having some active ingredients used for the treatment of numerous diseases. During recent research on ginger, various ingredients like zingerone, shogaol, and paradol have been obtained from it. Zingerone (4-(4-hydroxy-3-methoxyphenyl-2-butanone is a nontoxic and inexpensive compound with varied pharmacological activities. It is the least pungent component of Zingiber officinale. Zingerone is absent in fresh ginger but cooking or heating transforms gingerol to zingerone. Zingerone closely related to vanillin from vanilla and eugenol from clove. Zingerone has potent anti-inflammatory, antidiabetic, antilipolytic, antidiarrhoeic, antispasmodic, and so forth properties. Besides, it displays the property of enhancing growth and immune stimulation. It behaves as appetite stimulant, anxiolytic, antithrombotic, radiation protective, and antimicrobial. Also, it inhibits the reactive nitrogen species which are important in causing Alzheimer’s disease and many other disorders. This review is written to shed light on the various pharmacological properties of zingerone and its role in alleviating numerous human and animal diseases.

  6. Fourteen-year trends in sodium content of menu offerings at eight leading fast-food restaurants in the USA.

    Science.gov (United States)

    Rudelt, Amanda; French, Simone; Harnack, Lisa

    2014-08-01

    To examine changes in the Na content of lunch/dinner menu offerings at eight of the leading fast-food restaurants in the USA between 1997/1998 and 2009/2010. Menu offerings and nutrient composition information for the menu items were obtained from archival versions of the University of Minnesota Nutrition Coordinating Center (NCC) Food and Nutrient Database. Nutrient composition information for lunch/dinner menu items sold by the fast-food restaurants included in the present study was updated in the database biannually. Menus were analysed for changes in mean Na content of all menu offerings (except beverages) and specific categories of menu items among all restaurants and for each individual restaurant. Lunch/dinner food menu of eight leading US fast-food restaurants. Between 1997/1998 and 2009/2010 the mean Na content of menu offerings across the eight restaurants increased by 23·4 %. Examining specific food categories, mean Na content of entrées by increased 17·2 % and that of condiments increased by 26·1 %. Only side dishes showed a decrease of 6·6 %. None of the restaurants examined had a decrease in Na across the lunch/dinner menu offerings over the 14 years examined. Results suggest that over the time period studied there has been no meaningful reduction in the Na content of lunch/dinner menu offerings at the leading fast-food restaurants examined in the present study.

  7. EPICES, ENCENS ET SACREMENTS

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    Ioan PÂNZARU

    2016-05-01

    Full Text Available Since Antiquity, spices are immensely popular, both as condiments and as medicines, while aromata are used in the cult andin everyday life. The Reformation institutes a new diet where spices have much less importance. The discovery of the American continents and of the Asian maritime trade routes favors a new category of luxury goods –excitants. Since the end of the XIXth century, we witness the spread of yet another category –narcotics. The Aristotelian tradition justifies the use of spices in developing a theory of perception where they contribute directly to the health of the brain. I show how the hermeneutics of the Bible, as understood byLuther and Calvin, underpins a suspicion first of the use of incense in the divine service, then of all aromata, and lastly of spices. I also indicate the connection between the explanation of perception in the Aristotelian tradition, the problem of the Eucharist, and the use of aromata. Coffee, tea and chocolate, as excitants of intellectual activity, find more favor with these authors. If the Reformation did not really represent a „disenchantment of the world”, and the medieval culture of the senses continued well into the seventeenth century, it may be also because the hermeneutical theses of the Protestant commentators were too narrow compared to the diversity of the social practices.

  8. Using LC-MS to examine the fermented food products vinegar and soy sauce for the presence of gluten.

    Science.gov (United States)

    Li, Haili; Byrne, Keren; Galiamov, Renata; Mendoza-Porras, Omar; Bose, Utpal; Howitt, Crispin A; Colgrave, Michelle L

    2018-07-15

    A strict, lifelong gluten-free (GF) diet is currently the only treatment for coeliac disease (CD). Vinegar and soy sauce are fermented condiments that often include wheat and/or barley. During fermentation cereal proteins are partially degraded by enzymes to yield peptide fragments and amino acids. Whether these fermented products contain intact or degraded gluten proteins and if they are safe for people with CD remains in question. LC-MS offers the benefit of being able to detect hydrolysed gluten that might be present in commercial vinegar and soy sauce products. LC-MS revealed the presence of gluten in malt vinegar, wherein the identified peptides derived from B-, D- and γ-hordein from barley, as well as γ-gliadin, and HMW- and LMW-glutenins from wheat that are known to contain immunopathogenic epitopes. No gluten was detected in the soy sauces examined despite wheat being a labelled ingredient indicating extensive hydrolysis of gluten during soy sauce production. Copyright © 2018 Elsevier Ltd. All rights reserved.

  9. Reduction of salt content of fish sauce by ethanol treatment.

    Science.gov (United States)

    Liu, Yu; Xu, Ying; He, Xiaoxia; Wang, Dongfeng; Hu, Shiwei; Li, Shijie; Jiang, Wei

    2017-08-01

    Fish sauce is a traditional condiment in Southeast Asia, normally containing high concentration of salt. The solubility of salt is lower in ethanol than in water. In the present study, fish sauce was desalted by ethanol treatment (including the processes of ethanol addition, mixing, standing and rotary evaporation). The salt concentration of fish sauce decreased significantly from 29.72 to 19.72 g/100 mL when the treated ethanol concentration was 21% (v/v). The addition of more than 12% (v/v) of ethanol significantly reduced dry weight, total soluble nitrogen content and amino acids nitrogen content. Besides, the quality of fish sauce remained first grade if no more than 21% (v/v) of ethanol was used. Furthermore, sensory analyses showed that ethanol treatment significantly reduced the taste of salty and the odor of ammonia. This study demonstrates that ethanol treatment is a potential way to decrease salt content in fish sauce, which meanwhile limits the losses of nutritional and sensorial values within an acceptable range.

  10. Fish sauce, soy sauce, and vegetable oil fortification in Cambodia: where do we stand to date?

    Science.gov (United States)

    Theary, Chan; Panagides, Dora; Laillou, Arnaud; Vonthanak, Saphoon; Kanarath, Chheng; Chhorvann, Chhea; Sambath, Pol; Sowath, Sol; Moench-Pfanner, Regina

    2013-06-01

    The prevalence of micronutrient deficiencies in Cambodia is among the highest in Southeast Asia. Fortification of staple foods and condiments is considered to be one of the most cost-effective strategies for addressing micronutrient deficiencies at the population level. The Government of Cambodia has recognized the importance of food fortification as one strategy for improving the nutrition security of its population. This paper describes efforts under way in Cambodia for the fortification of fish sauce, soy sauce, and vegetable oil. Data were compiled from a stability test of Cambodian fish sauces fortified with sodium iron ethylenediaminetetraacetate (NaFeEDTA); analysis of fortified vegetable oils in the Cambodian market; a Knowledge, Attitudes, and Practices (KAP) study of fortified products; and food fortification program monitoring documents. At different levels of fortification of fish sauce with NaFeEDTA, sedimentation and precipitation were observed. This was taken into consideration in the government-issued standards for the fortification of fish sauce. All major brands of vegetable oil found in markets at the village and provincial levels are imported, and most are nonfortified. Fish sauce, soy sauce, and vegetable oil are widely consumed throughout Cambodia and are readily available in provincial and village markets. Together with an effective regulatory monitoring system, the government can guarantee that these commodities, whether locally produced or imported, are adequately fortified. A communications campaign would be worthwhile, once fortified commodities are available, as the KAP study found that Cambodians had a positive perception of fortified sauces.

  11. Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS

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    Yazid Abdul Manap

    2012-05-01

    Full Text Available Budu is a famous Malaysian fish sauce, usually used as seasoning and condiment in cooking. Budu is produced by mixing fish and salt at certain ratio followed by fermentation for six months in closed tanks. In this study, four commercial brands of Budu were analyzed for their chemical properties (pH, salt content and volatile compounds. The pH of Budu samples ranged from 4.50–4.92, while the salt (NaCl content ranged between 11.80% and 22.50% (w/v. For tentative identification of volatile flavor compounds in Budu, two GC columns have been used, DB-WAX and HP-5MS. A total of 44 volatile compounds have been detected and 16 were common for both columns. 3-Methyl-1-butanol, 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, 3-(methylthio-propanal, 3-methylbutanoic acid and benzaldehye have been identified as the aroma-active compounds in Budu due to their lower threshold values.

  12. STRIVE, San Diego! Methodology of a Community-Based Participatory Intervention to Enhance Healthy Dining at Asian and Pacific Islander Restaurants.

    Science.gov (United States)

    Oropeza, Sarah; Sadile, Mary Grace; Phung, Chantine Nguyen; Cabiles, Moana; Spackman, Sandy; Abuan, Myleen; Seligman, Fe; Araneta, Maria Rosario

    2018-03-01

    Asian American, Native Hawaiian, and Pacific Islander (AANHPI) populations have elevated prevalence of dietary-related chronic conditions; however, culturally relevant dietary interventions are lacking. This article describes the methodology for a community-based participatory intervention. Strategies to Reach and Implement the Vision of Health Equity, San Diego! aims to increase access to healthy food in AANHPI restaurants, grocery stores, and farmers' markets. Time series quasi-experimental study design. Dietitians, health promotion specialists, and community partners collaborated with restaurant owners and chefs to develop culturally tailored approaches without compromising traditional flavors. AANHPI restaurants in San Diego County, CA. Twenty restaurants and 600 diners are anticipated and will be sampled at 3 intervals for a total of 1,800 diners. We describe the community-based interventions within restaurants, including (1) analyzing and modifying selected recipes to create and promote healthier dishes; (2) providing nutrition labels on selected food items; (3) marketing healthy menu items through food tastings, signage, and social media promotion; and (4) offering low-sodium soy sauce and other condiments. Temporal changes in availability of healthful options, and the frequency of healthy dining choices. Program evaluation consists of assessment of the nutritional environment in 20 participating restaurants and surveys of customers' opinions and behaviors at baseline and at 3 and 12 months postintervention. Fifteen restaurants have been recruited to date. Copyright © 2017 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  13. Historical uses of saffron: Identifying potential new avenues for modern research

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    Seyedeh Zeinab Mousavi

    2011-09-01

    Full Text Available Objective: During the ancient times, saffron (Crocus sativus L. had many uses around the world; however, some of these uses were forgotten throughout the history. But a newly formed interest in natural active compounds brought back the attention toward historical uses of saffron. Understanding different uses of saffron in the past can help us finding the best uses at present. In this study, we reviewed different uses of saffron throughout the history among different nations.Methods: ISI web of Science and Medline, along with references of traditional Iranian medicine were searched for historical uses of saffron.Results: Saffron has been known since more than 3000 years ago by many nations. It was valued not only as a culinary condiment, but also as a dye, perfume and as a medicinal herb. Its medicinal uses ranged from treating eye problems to genitourinary and many other diseases in various cultures. It was also used as a tonic agent and antidepressant drug among many nations. Conclusion(s: Saffron has had many different uses such as a food additive and a palliative agent for many human diseases. Thus, as an important medicinal herb, it is a good candidate with many promising potentials to be considered for new drug design.

  14. Formation of cereulide and enterotoxins by Bacillus cereus in fermented African locust beans

    DEFF Research Database (Denmark)

    Thorsen, Line; Azokpota, Paulin; Munk Hansen, Bjarne

    2011-01-01

    Afitin, iru and sonru are three spontaneously fermented African locust bean Benin condiments. The fermentation processes are exothermic, with temperatures mostly being above 40 °C. A total of 19 predominant Bacillus cereus isolates from afitin, iru and sonru, were investigated. The enterotoxin...... genes nhe (A, B, C) were present in all 19 isolates, the hbl (A, C, D) in one (afitin), and the cytK gene in three isolates (afitin). Levels of cytotoxicity to Vero cells and NheA production in BHI-broth was within the range of known diarrheal outbreak strains. Autoclaved cooked African locust beans...... inoculated with emetic (cereulide producing) B. cereus Ba18H2/RIF supported growth at 25, 30 and 40 °C with highly different maximum cereulide productions of 6 ± 5, 97 ± 3 and 0.04 ± 0.02 μg/g beans, respectively (48 h). For non-autoclaved cooked beans inoculated with 2, 4 and 6 log10 B. cereus Ba18H2/RIF...

  15. Chronic toxicity, genotoxic assay, and phytochemical analysis of four traditional medicinal plants.

    Science.gov (United States)

    Castañeda Sortibrán, América; Téllez, María Guadalupe Ordaz; Ocotero, Verónica Muñoz; Carballo-Ontiveros, Marco Antonio; García, Angélica Méndez; Valdés, Rocio Jimena Jiménez; Gutiérrez, Elizabeth Romero; Rodríguez-Arnaiz, Rosario

    2011-09-01

    Four medicinal plants--Tecoma stans, Ligusticum porteri, Monarda austromontana, and Poliomintha longiflora, which are distributed in tropical and subtropical countries of the American continent--are widely used in folk medicine to treat diseases such as diarrhea and dysentery. In addition, T. stans and P. longiflora are extensively used as hypoglycemic agents, and M. austromontana and P. longiflora are used as condiments. The plants were collected, identified, dried, and pulverized. Solvent extraction was prepared by maceration of the plant samples, and the phytochemical composition of the extracts was determined by using standard analysis procedures. Phytochemical analysis showed the presence of triterpenoids/steroids, flavonoids, and phenols/tannins and, in L. porteri, traces of alkaloids. After the elimination of solvents in vacuo, the extracts were administrated to Drosophila larvae to test their toxicity and genotoxicity. Third instar larvae were chronically fed with the phytoextracts. The extract from L. porteri was toxic, whereas those from T. stans, P. longiflora, and M. austromontana were not. Genotoxic activities of the 4 plants were investigated by using the wing-spot assay of D. melanogaster. Mitomycin C was used as a positive control. No statistically significant increase was observed between treated sample series and a concurrent negative (water) or solvent control sample series.

  16. Crop candidates for the bioregenerative life support systems in China

    Science.gov (United States)

    Chunxiao, Xu; Hong, Liu

    The use of plants for life support applications in space is appealing because of the multiple life support functions by the plants. Research on crops that were grown in the life support system to provide food and oxygen, remove carbon dioxide was begun from 1960. To select possible crops for research on the bioregenerative life support systems in China, criteria for the selection of potential crops were made, and selection of crops was carried out based on these criteria. The results showed that 14 crops including 4 food crops (wheat, rice, soybean and peanut) and 7 vegetables (Chinese cabbage, lettuce, radish, carrot, tomato, squash and pepper) won higher scores. Wheat ( Triticum aestivum L.), rice ( Oryza sativa L.), soybean ( Glycine max L.) and peanut ( Arachis hypogaea L.) are main food crops in China. Chinese cabbage ( Brassica campestris L. ssp. chinensis var. communis), lettuce ( Lactuca sativa L. var. longifolia Lam.), radish ( Raphanus sativus L.), carrot ( Daucus carota L. var. sativa DC.), tomato ( Lycopersicon escalentum L.), squash ( Cucurbita moschata Duch.) and pepper ( Capsicum frutescens L. var. longum Bailey) are 7 vegetables preferred by Chinese. Furthermore, coriander ( Coriandum sativum L.), welsh onion ( Allium fistulosum L. var. giganteum Makino) and garlic ( Allium sativum L.) were selected as condiments to improve the taste of space crew. To each crop species, several cultivars were selected for further research according to their agronomic characteristics.

  17. Olive oil enriched in lycopene from tomato by-product through a co-milling process.

    Science.gov (United States)

    Bendini, Alessandra; Di Lecce, Giuseppe; Valli, Enrico; Barbieri, Sara; Tesini, Federica; Toschi, Tullia Gallina

    2015-01-01

    The aim of this investigation was to produce an olive oil (OO) naturally enriched with antioxidants, recovering carotenoids, in particular lycopene, using an industrial by-product of tomato seeds and skin. For this purpose, a technological process in a low-scale industrial plant to co-mill olives and tomato by-product in de-frosted or freeze-dried forms was applied and studied with respect to control samples. Preliminary results obtained from two different experiments were carried out by 40 kg of cultivar Correggiolo olives and 60 kg of olive blends from different cultivars. In both the experiments, the co-milling showed significant enrichment in carotenoids, especially in lycopene (mean values of 5.4 and 7.2 mg/kg oil from defrosted and freeze-dried by-products, respectively). The experimental results demonstrated the possibility to obtain a new functional food naturally enriched in antioxidant compounds, which might be marketed as "OO dressing enriched in lycopene" or "condiment produced using olives and tomato by-product".

  18. Status of radiation preservation of foods in India

    International Nuclear Information System (INIS)

    Padwal-Desai, S.R.; Sharma, A.

    1994-01-01

    Food irradiation involves controlled application of radiation energy to agricultural commodities and other foodstuffs for improving hygiene, safety and shelf-life. A number of processes including hygienization of spices and condiments, disinfestation of grains, legumes, and their products, sprout inhibition of onion and potato, delay in ripening of mango and banana, radurization and radicidation of meat and fish have been studied. Collaborative studies have established the efficacy of the process. The technology offers a viable commercial proposition for food conservation and safety. The idea to use ionising radiation for preservation of foods originated almost a century ago. Though today the technology is poised for full scale commercial exploitation, it has undergone several ups and downs due mainly to the perception of users at different points of time. Even today it is difficult to eliminate completely, the fear psychosis in the public mind created by the display of devastating power of atom and radiation during World War II. The chemical revolution of 50s and 60s made all other now ecofriendly technologies appear dim. Nevertheless relentless efforts of the scientists and recognition of the hazards that chemicals posed turned the tide and the technology got its legitimate place in the service of mankind. (author). 5 refs., 6 tabs

  19. Fiber Patterns in Young Adults Living in Different Environments (USA, Spain, and Tunisia. Anthropometric and Lifestyle Characteristics

    Directory of Open Access Journals (Sweden)

    María José García-Meseguer

    2017-09-01

    Full Text Available Benefits of dietary fiber go beyond its effect on chronic diseases associated with development. Consequently, the pattern of fiber intake has been considered an indicator for diet quality. Young adults are especially vulnerable to a food environment that drives an increase in chronic diseases linked to economic development. The aim of this work was to characterize patterns of fiber intake among university students. A cross-sectional study was conducted on a sample of 730 students enrolled at the University of Castilla-La Mancha (Spain, the University of Carthage (Tunisia, and Florida International University (USA. Mean age was 21.2. Food consumption was self-reported in two 24-h recalls. Mean dietary fiber intake was 17.8 g, not reaching the adequate intake. Contrary to expectations, American participants were the highest consumers (p < 0.001, and also exhibited the highest BMI. Cereals, legumes, vegetables and fruit were the main food sources of fiber. Fiber from appetizers, prepared and precooked meals, sauces, spices and condiments accounted for 16.7% in American participants, 7.4% in Spanish participants and 2.6% in Tunisian participants. Total fiber intake increased with energy intake but did not depend on smoking habits and physical activity in any country. It is essential to improve consumers’ interpretation of guidelines on fiber intake.

  20. Applications and challenges of next-generation sequencing in Brassica species.

    Science.gov (United States)

    Wei, Lijuan; Xiao, Meili; Hayward, Alice; Fu, Donghui

    2013-12-01

    Next-generation sequencing (NGS) produces numerous (often millions) short DNA sequence reads, typically varying between 25 and 400 bp in length, at a relatively low cost and in a short time. This revolutionary technology is being increasingly applied in whole-genome, transcriptome, epigenome and small RNA sequencing, molecular marker and gene discovery, comparative and evolutionary genomics, and association studies. The Brassica genus comprises some of the most agro-economically important crops, providing abundant vegetables, condiments, fodder, oil and medicinal products. Many Brassica species have undergone the process of polyploidization, which makes their genomes exceptionally complex and can create difficulties in genomics research. NGS injects new vigor into Brassica research, yet also faces specific challenges in the analysis of complex crop genomes and traits. In this article, we review the advantages and limitations of different NGS technologies and their applications and challenges, using Brassica as an advanced model system for agronomically important, polyploid crops. Specifically, we focus on the use of NGS for genome resequencing, transcriptome sequencing, development of single-nucleotide polymorphism markers, and identification of novel microRNAs and their targets. We present trends and advances in NGS technology in relation to Brassica crop improvement, with wide application for sophisticated genomics research into agronomically important polyploid crops.

  1. CHANGES IN NUTRIENT AND ANTINUTRITIONAL CONTENTS OF SESAME SEEDS DURING FERMENTATION

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    Aderonke I. Olagunju

    2013-06-01

    Full Text Available Sesame seeds were fermented using the traditional method for four days and samples taken for analysis each day till the last day of fermentation to monitor the compositional changes in the seeds as fermentation progressed. The viable count obtained ranged from 8.0×103 after 24 h to 2.93×106 cfu/g on the 4th day. The crude protein and fat content increased as fermentation progressed reaching 27.84% and 51.58% respectively. Fermentation yielded positive effect on the phytic acid, phytin phosphorus and oxalate content of the flour samples when compared with the control. Phytic acid content ranged from 31.59 mg/g for raw seed to 18.13 mg/g for fermented seed flour. Sesame seed are high in minerals such as calcium, magnesium, potassium, sodium and slight increases in values were obtained at the end of processing. Sesame seeds are rich in both essential and non-essential amino acids with leucine, methionine, phenylalanine, threonine and valine values higher than the recommended daily allowance. Processing significantly increased the amino acid values. Sesame flour demonstrated ability to scavenge free radicals. Fermentation of sesame seeds resulted in reduction in the antinutrients in the seed and the seed can serve as soup condiment and seasoning with improved nutritional composition with respect to protein and amino acid.

  2. COMPOSITIONAL EVALUATION OF RAW AND PROCESSED HARMS (Brachystegia eurycoma SEED FLOUR

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    M.O Aremu

    2014-12-01

    Full Text Available Brachystegia eurycoma is predominantly grown in the eastern region of Nigeria. Its seed is used in food majorly as a soup condiment, flavouring agent and soup thickener. The proximate, mineral and amino acid compositions were determined on raw and processed seeds (boiled, fermented and roasted using standard analytical techniques. The processing methods showed deviations in nutrients from the raw seeds. The crude protein was reduced by the processing methods with exception of roasting method. Crude fat was reduced in all the processing methods in this order: Raw > fermented > roasted > boiled samples. All the processing methods enhanced calcium content in this order: Raw < boiled < fermented < roasted samples. Boiling and fermenting reduced the content of magnesium by 72.6 and 30.2%, respectively while boiling, fermenting and roasting increased potassium content by 124.5, 12.2 and 120.4%, respectively. Generally, all the samples were found to be a good source of essential minerals and harmful heavy metals such as lead, chromium, arsenic and cadmium were not at detectable range of atomic absorption spectrophotometer. The amino acid profile revealed that amino acids in fermented sample were better concentrated than that of raw and other processed samples. The total essential amino acids (TEAA ranged from 28.63 g/100g crude protein in roasted sample to 34.79 g/100g crude protein in fermented sample. The limiting amino acid (LAA for all the samples was Met + Cys (TSAA.

  3. Investigation of glucosinolate profile and qualitative aspects in sprouts and roots of horseradish (Armoracia rusticana) using LC-ESI-hybrid linear ion trap with Fourier transform ion cyclotron resonance mass spectrometry and infrared multiphoton dissociation.

    Science.gov (United States)

    Agneta, Rosa; Rivelli, Anna Rita; Ventrella, Emanuela; Lelario, Filomena; Sarli, Giulio; Bufo, Sabino Aurelio

    2012-08-01

    Within the family of Brassicaceae, an important source of glucosinolates (GLSs) is represented by horseradish ( Armoracia rusticana P. Gaertner, B. Meyer & Scherbius), cultivated for its roots, which are grated fresh or processed into a sauce and used as a condiment. The characteristic pungent flavor of the root depends on the abundance of the bioactive GLS molecules. In crude plant extracts (sprouts and roots) of an accession of horseradish largely diffused in the Basilicata region (southern Italy), which develops many sprouts and produces white, fiery, and sharp-flavored marketable roots, we characterized the GLS profile by LC-ESI-LTQ-FTICR-MS and IRMPD. In sprouts and roots we identified 16 and 11 GLSs, respectively. We confirmed the presence of sinigrin, 4-hydroxyglucobrassicin, glucobrassicin, gluconasturtin, and 4-methoxyglucobrassicin and identified glucoiberin, gluconapin, glucocochlearin, glucoconringianin, glucosativin, glucoibarin, 5-hydroxyglucobrassicin, glucocapparilinearisin or glucobrassicanapin, glucotropaeolin, and glucoarabishirsutain, not previously characterized in horseradish. Of particular note was the presence of the putative 2-methylsulfonyl-oxo-ethyl-GLS.

  4. Correlation of quinone reductase activity and allyl isothiocyanate formation among different genotypes and grades of horseradish roots.

    Science.gov (United States)

    Ku, Kang-Mo; Jeffery, Elizabeth H; Juvik, John A; Kushad, Mosbah M

    2015-03-25

    Horseradish (Armoracia rusticana) is a perennial crop and its ground root tissue is used in condiments because of the pungency of the glucosinolate (GS)-hydrolysis products allyl isothiocyanate (AITC) and phenethyl isothiocyanate (PEITC) derived from sinigrin and gluconasturtiin, respectively. Horseradish roots are sold in three grades: U.S. Fancy, U.S. No. 1, and U.S. No. 2 according to the USDA standards. These grading standards are primarily based on root diameter and length. There is little information on whether root grades vary in their phytochemical content or potential health promoting properties. This study measured GS, GS-hydrolysis products, potential anticancer activity (as quinone reductase inducing activity), total phenolic content, and antioxidant activities from different grades of horseradish accessions. U.S. Fancy showed significantly higher sinigrin and AITC concentrations than U.S. No. 1 ,whereas U.S. No. 1 showed significantly higher concentrations of 1-cyano 2,3-epithiopropane, the epithionitrile hydrolysis product of sinigrin, and significantly higher total phenolic concentrations than U.S. Fancy.

  5. Evaluation of an Aqueous Extract from Horseradish Root (Armoracia rusticana Radix against Lipopolysaccharide-Induced Cellular Inflammation Reaction

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    Corinna Herz

    2017-01-01

    Full Text Available Horseradish (Armoracia rusticana is a perennial crop and its root is used in condiments. Traditionally, horseradish root is used to treat bacterial infections of the respiratory tract and urinary bladder. The antiphlogistic activity, determined in activated primary human peripheral blood mononuclear cells (PBMC, was evaluated for an aqueous extract and its subfractions, separated by HPLC. Compound analysis was done by UHPLC-QToF/MS and GC-MS. The aqueous extract concentration-dependently inhibited the anti-inflammatory response to lipopolysaccharide (LPS in terms of TNF-α release at ≥37 μg/mL. Further, the cyclooxygenase as well as lipoxygenase pathway was blocked by the extract as demonstrated by inhibition of COX-2 protein expression and PGE2 synthesis at ≥4 μg/mL and leukotriene LTB4 release. Mechanistic studies revealed that inhibition of ERK1/2 and c-Jun activation preceded COX-2 suppression upon plant extract treatment in the presence of LPS. Chemical analysis identified target compounds with a medium polarity as relevant for the observed bioactivity. Importantly, allyl isothiocyanate, which is quite well known for its anti-inflammatory capacity and as the principal pungent constituent in horseradish roots, was not relevant for the observations. The results suggest that horseradish root exerts an antiphlogistic activity in human immune cells by regulation of the COX and LOX pathway via MAPK signalling.

  6. Evaluation of an Aqueous Extract from Horseradish Root (Armoracia rusticana Radix) against Lipopolysaccharide-Induced Cellular Inflammation Reaction.

    Science.gov (United States)

    Herz, Corinna; Tran, Hoai Thi Thu; Márton, Melinda-Rita; Maul, Ronald; Baldermann, Susanne; Schreiner, Monika; Lamy, Evelyn

    2017-01-01

    Horseradish ( Armoracia rusticana ) is a perennial crop and its root is used in condiments. Traditionally, horseradish root is used to treat bacterial infections of the respiratory tract and urinary bladder. The antiphlogistic activity, determined in activated primary human peripheral blood mononuclear cells (PBMC), was evaluated for an aqueous extract and its subfractions, separated by HPLC. Compound analysis was done by UHPLC-QToF/MS and GC-MS. The aqueous extract concentration-dependently inhibited the anti-inflammatory response to lipopolysaccharide (LPS) in terms of TNF- α release at ≥37  μ g/mL. Further, the cyclooxygenase as well as lipoxygenase pathway was blocked by the extract as demonstrated by inhibition of COX-2 protein expression and PGE 2 synthesis at ≥4  μ g/mL and leukotriene LTB4 release. Mechanistic studies revealed that inhibition of ERK1/2 and c-Jun activation preceded COX-2 suppression upon plant extract treatment in the presence of LPS. Chemical analysis identified target compounds with a medium polarity as relevant for the observed bioactivity. Importantly, allyl isothiocyanate, which is quite well known for its anti-inflammatory capacity and as the principal pungent constituent in horseradish roots, was not relevant for the observations. The results suggest that horseradish root exerts an antiphlogistic activity in human immune cells by regulation of the COX and LOX pathway via MAPK signalling.

  7. Analyzing the flavor compounds in Chinese traditional fermented shrimp pastes by HS-SPME-GC/MS and electronic nose

    Science.gov (United States)

    Fan, Yan; Yin, Li'ang; Xue, Yong; Li, Zhaojie; Hou, Hu; Xue, Changhu

    2017-04-01

    Shrimp paste is a type of condiments with high nutritional value. However, the flavors of shrimp paste, particularly the non-uniformity flavors, have limited its application in food processing. In order to identify the characteristic flavor compounds in Chinese traditional shrimp pastes, five kinds of typical commercial products were evaluated in this study. The differences in the volatile composition of the five products were investigated. Solid phase micro-extraction method was employed to extract the volatile compounds. GC-MS and electronic nose were applied to identify the compounds, and the data were analyzed using principal component analysis (PCA). A total of 62 volatile compounds were identified, including 8 alcohols, 7 aldehydes, 3 ketones, 7 ethers, 7 acids, 3 esters, 6 hydrocarbons, 12 pyrazines, 2 phenols, and 7 other compounds. The typical volatile compounds contributing to the flavor of shrimp paste were found as follows: dimethyl disulfide, dimethyl tetrasulfide, dimethyl trisulfide, 2, 3, 5-trimethyl-6-ethyl pyrazine, ethyl-2, 5-dimethyl-pyrazine, phenol and indole. Propanoic acid, butanoic acid, furans, and 2-hydroxy-3-pentanone caused unpleasant odors, such as pungent and rancid odors. Principal component analysis showed that the content of volatile compounds varied depending on the processing conditions and shrimp species. These results indicated that the combinations of multiple analysis and identification methods could make up the limitations of a single method, enhance the accuracy of identification, and provide useful information for sensory research and product development.

  8. Report on the Medicinal Use of Eleven Lamiaceae Species in Lebanon and Rationalization of Their Antimicrobial Potential by Examination of the Chemical Composition and Antimicrobial Activity of Their Essential Oils.

    Science.gov (United States)

    Khoury, Madona; Stien, Didier; Eparvier, Véronique; Ouaini, Naïm; El Beyrouthy, Marc

    2016-01-01

    Many Lamiaceae species are consumed in the Lebanese cuisine as food or condiment and are largely used in the traditional medicine of Lebanon to treat various diseases, including microbial infections. In this article we report the traditional medicinal uses of eleven Lamiaceae species: Coridothymus capitatus L., Lavandula stoechas L., Lavandula angustifolia Mill., Mentha spicata L. subsp. condensata , Origanum syriacum L., Rosmarinus officinalis , Salvia fruticosa Miller., Satureja cuneifolia Ten., Satureja thymbra L., Thymbra spicata L., and Vitex agnus-castus L. and study the chemical composition and antimicrobial activity of their essential oils (EOs). Our survey showed that Lamiaceae species are mainly used against gastrointestinal disorders and microbial infections. Chemical analysis of the EOs obtained from these plants allowed us to identify seventy-five compounds describing more than 90% of the relative composition of each EO. Essential oils with high amounts of thymol and carvacrol possessed the strongest antimicrobial activity. As expected, these two compounds demonstrated an interesting antifungal efficacy against the filamentous fungus T. rubrum . Our results confirmed that some of the Lamiaceae species used in Lebanon ethnopharmacological practices as antimicrobial agents do possess antibacterial and antifungal potential consistent with their use in alternative or complementary medicine.

  9. Immunosuppressive Effect of Litsea cubeba L. Essential Oil on Dendritic Cell and Contact Hypersensitivity Responses

    Directory of Open Access Journals (Sweden)

    Hsin-Chun Chen

    2016-08-01

    Full Text Available Litsea cubeba L., also named as Makauy, is a traditional herb and has been used as cooking condiment or tea brewing to treat diseases for aborigines. The present study was undertaken to explore the chemical compositions of the fruit essential oil of L. cubeba (LCEO and the immunomodulatory effect of LCEO on dendritic cells and mice. The LCEO was analyzed using gas chromatography (GC and gas chromatography/mass spectrometry (GC/MS with direct injection (DI/GC or headspace-solid phase microextraction (HS-SPME/GC. In total, 56 components were identified, of which 48 were detected by DI/GC and 49 were detected by HS-SPME/GC. The principal compounds were citral (neral and geranial. An immunosuppressive activity of LCEO was investigated with bone marrow-derived dendritic cells (DCs which have a critical role to trigger the adaptive immunity. Additionally, the inhibitory effect of LCEO on immune response was elucidated by performing the contact hypersensitivity (CHS responses in mice. Our results clearly showed that LCEO decreases the production of TNF-α and cytokine IL-12 in a dose-dependent manner in lipopolysaccharide (LPS-stimulated DCs. CHS response and the infiltrative T cells were inhibited in the tested ears of the mice co-treated with LCEO. We demonstrate, for the first time, that the LCEO mainly containing citral exhibits an immunosuppressive effect on DCs and mice, indicating that LCEO can potentially be applied in the treatment of CHS, inflammatory diseases, and autoimmune diseases.

  10. Sugary drinks taxation, projected consumption and fiscal revenues in Colombia: Evidence from a QUAIDS model

    Science.gov (United States)

    Caro, Juan Carlos; Ng, Shu Wen; Bonilla, Ricardo; Tovar, Jorge; Popkin, Barry M.

    2017-01-01

    The global shift towards diets high in sugar-sweetened beverages (SSBs) is linked to higher prevalence of obesity, diabetes and most other non-communicable diseases. In Colombia, one out of every two people was overweight or obese by 2010. This study estimates price-elasticities from a Quadratic Almost Ideal Demand System model, using the 2006–2007 Colombian Income and Expenditure survey. The food groups that were jointly considered were: unsweetened unflavored milks; coffee and tea; sugar sweetened beverages (SSBs); sweets and candies (including sugar); dairy products; meats and animal-based products; grains based staples; fruits and vegetables; and condiments and snacks. We take into account the high proportion of households not purchasing specific food and beverage groups (censored data) and endogeneity on both prices (as unit values) and total expenditure. Unhealthy beverages are price-elastic (-1.61 for SSBs) meaning that the change in consumption is proportionally larger with respect to a change in price. Also, there is a high complementarity among SSBs and major food groups (grains, meats and fruits and vegetables). In Colombia, the design of a meaningful tax to influence healthier diets is a next critical step. This study also shows that a tax of 20% on SSBs should prove to be effective, and can yield revenues of about 1% of the Colombian government’s total annual fiscal revenue, which can potentially be directed towards public health promotion and investments. PMID:29261699

  11. Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages.

    Science.gov (United States)

    Semedo-Lemsaddek, Teresa; Carvalho, Laura; Tempera, Carolina; Fernandes, Maria H; Fernandes, Maria J; Elias, Miguel; Barreto, António S; Fraqueza, Maria J

    2016-05-01

    The manufacture of dry fermented sausages is an important part of the meat industry in Southern European countries. These products are usually produced in small shops from a mixture of pork, fat, salt, and condiments and are stuffed into natural casings. Meat sausages are slowly cured through spontaneous fermentation by autochthonous microbiota present in the raw materials or introduced during manufacturing. The aim of this work was to evaluate the technological and safety features of coagulase-negative staphylococci (CNS) isolated from Portuguese dry fermented meat sausages in order to select autochthonous starters. Isolates (n = 104) obtained from 2 small manufacturers were identified as Staphylococcus xylosus, Staphylococcus equorum, Staphylococcus saprophyticus, and Staphylococcus carnosus. Genomically diverse isolates (n = 82) were selected for further analysis to determine the ability to produce enzymes (for example, nitrate-reductases, proteases, lipases) and antibiotic susceptibility. Autochthonous CNS producing a wide range of enzymes and showing low antibioresistance were selected as potential starters for future use in the production of dry fermented meat sausages. © 2016 Institute of Food Technologists®

  12. Report on the Medicinal Use of Eleven Lamiaceae Species in Lebanon and Rationalization of Their Antimicrobial Potential by Examination of the Chemical Composition and Antimicrobial Activity of Their Essential Oils

    Science.gov (United States)

    Khoury, Madona; Eparvier, Véronique; Ouaini, Naïm

    2016-01-01

    Many Lamiaceae species are consumed in the Lebanese cuisine as food or condiment and are largely used in the traditional medicine of Lebanon to treat various diseases, including microbial infections. In this article we report the traditional medicinal uses of eleven Lamiaceae species: Coridothymus capitatus L., Lavandula stoechas L., Lavandula angustifolia Mill., Mentha spicata L. subsp. condensata, Origanum syriacum L., Rosmarinus officinalis, Salvia fruticosa Miller., Satureja cuneifolia Ten., Satureja thymbra L., Thymbra spicata L., and Vitex agnus-castus L. and study the chemical composition and antimicrobial activity of their essential oils (EOs). Our survey showed that Lamiaceae species are mainly used against gastrointestinal disorders and microbial infections. Chemical analysis of the EOs obtained from these plants allowed us to identify seventy-five compounds describing more than 90% of the relative composition of each EO. Essential oils with high amounts of thymol and carvacrol possessed the strongest antimicrobial activity. As expected, these two compounds demonstrated an interesting antifungal efficacy against the filamentous fungus T. rubrum. Our results confirmed that some of the Lamiaceae species used in Lebanon ethnopharmacological practices as antimicrobial agents do possess antibacterial and antifungal potential consistent with their use in alternative or complementary medicine. PMID:28053641

  13. Report on the Medicinal Use of Eleven Lamiaceae Species in Lebanon and Rationalization of Their Antimicrobial Potential by Examination of the Chemical Composition and Antimicrobial Activity of Their Essential Oils

    Directory of Open Access Journals (Sweden)

    Madona Khoury

    2016-01-01

    Full Text Available Many Lamiaceae species are consumed in the Lebanese cuisine as food or condiment and are largely used in the traditional medicine of Lebanon to treat various diseases, including microbial infections. In this article we report the traditional medicinal uses of eleven Lamiaceae species: Coridothymus capitatus L., Lavandula stoechas L., Lavandula angustifolia Mill., Mentha spicata L. subsp. condensata, Origanum syriacum L., Rosmarinus officinalis, Salvia fruticosa Miller., Satureja cuneifolia Ten., Satureja thymbra L., Thymbra spicata L., and Vitex agnus-castus L. and study the chemical composition and antimicrobial activity of their essential oils (EOs. Our survey showed that Lamiaceae species are mainly used against gastrointestinal disorders and microbial infections. Chemical analysis of the EOs obtained from these plants allowed us to identify seventy-five compounds describing more than 90% of the relative composition of each EO. Essential oils with high amounts of thymol and carvacrol possessed the strongest antimicrobial activity. As expected, these two compounds demonstrated an interesting antifungal efficacy against the filamentous fungus T. rubrum. Our results confirmed that some of the Lamiaceae species used in Lebanon ethnopharmacological practices as antimicrobial agents do possess antibacterial and antifungal potential consistent with their use in alternative or complementary medicine.

  14. "Transmarina vel orientalis especies magno labore quaesita, multo predo empta". Especias y Sociedad en el Mediterráneo Noroccidental en el siglo XII

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    Riera i Melis, Antonio

    2000-12-01

    Full Text Available During the 12th century, spices were known and appreciated in Catalonia and Languedoc by a great part of society. The success of spices was a result of their organoleptic qualities, their dietetic virtues and their exoticism due to their remote origin. To have pepper, ginger or cloves became a sign of distinction and good taste. In the central centuries of the Middle Ages, oriental seasonings had a social and cultural role much more important than it has been thought.[fr] Au XIIᵉ siècle, les épices furent connues et appréciées en Catalogne et en Languedoc par un grand secteur de la société. Son succès était une conséquence de ses qualités organoleptiques, de ses vertues diététiques et du caractère exotique que leur proportionnait son lointain origine. Assaisonner avec du poivre, du gingembre or du clou devint un signe de clase et de bon goût. Aux siècles centrales du Moyen Âge, les condiments provenant de l'Orient jouaient un rôle sociale et culturelle plus important qu'on n'avait pas été considéré jusqu'aujourd'hui.

  15. Investigations on the possible genotoxic effect of irradiated onion powder by means of prophage induction (inductest)

    Energy Technology Data Exchange (ETDEWEB)

    Farkas, J; Andrassy, E [Koezponti Elelmiszeripari Kutato Intezet, Budapest (Hungary)

    1982-01-01

    Aqueous extracts and enzymic digests of onion powder, untreated, irradiated with 5.0 and 10.0 kGy gamma radiation doses under aerobic conditions were tested with lysogenic strains GY 5022 and GY 5027 of Escherichia coli K12, for their prophage lambda inducing effect in the course of the genotoxicologic study carried out as a part of the wholesomeness testing of irradiated spices and condiments in the frame of the International Project in the Field of Food Irradiation (IFIP). The tests were carried out on onion powder stored for 3 months subsequent to radiation treatment. One ..mu..g of aflatoxin B/sub 1/ or 1 ..mu..g of streptozotocin per test was used as a positive control. The amounts of extracts and enzymic digests exposed to prophage induction test corresponded to about 55 mg and 22 mg, resp., of onion powder. While both aflatoxin and streptozotocin, known for their carcinogenic and mutagenic effect, exerted prophage induction, no statistically significant difference was observed between the frequency of spontaneous phage induction and that occurring in the presence of either untreated or irradiated onion powder. In tests carried out with thermally inducible lambdac 1857 test organisms (Escherichia coli K12 GY 5024 and GY 5029) onion powder, used in amounts as indicated above, did not damage either the prophage or the host organism in a way to affect the induced prophage propagating capacity of the cells.

  16. Antimicrobial activity of the essential oil of wild-growing Micromeria thymifolia (Scop. Fritsch

    Directory of Open Access Journals (Sweden)

    MARIJA A. MARIN

    2015-04-01

    Full Text Available The genus Micromeria Benth. (Lamiaceae, Nepetoideae includes about 130 species, often aromatc. The essential oil and extracts of some Micromeria species have significant antioxidant, antibacterial and antifungal activities. Micromeria thymifolia is endemic species of the Balkan peninsula. It has been traditionally used in the Mediterranean area as condiment and medicinal plant. The aim of this study was to investigate antimicrobial properties of essential oil of wild Micromeria thymifolia against four Gram negative bacteria (Escherichia coli SY252, Pseudomonas aeruginosa ATCC27853, Salmonella enterica ATCC13076 and human patogen Burkholderia cepacia ATCC25416, four Gram positive bacteria (Enterococcus fecalis ATCC29212, Staphylococcus aureus ATCC25923, Bacillus subtilis ATCC6633, Listeria innocua ATCC33090 and two fungi strains (Candida albicans ATCC10231 and Saccharomyces cerevisiae ATCC9763. The MICs of M. thymifolia essential oil against tested bacteria and fungi was assessed using microtitre plate-based antimicrobial assay. MHB was used as growth media for bacteria, with exception of L. innocua when BHI was used, YPD was used for fungi. The results of our investigation showed that the essential oil of wild-growing M. thymifolia possess significant antimicrobial activity against all tested strains except the P. aeruginosa.

  17. Environmental traditional knowledge in a natural protected area as the basis for management and conservation policies.

    Science.gov (United States)

    Pío-León, Juan Fernando; Delgado-Vargas, Francisco; Murillo-Amador, Bernardo; León-de-la-Luz, José Luís; Vega-Aviña, Rito; Nieto-Garibay, Alejandra; Córdoba-Matson, Miguel; Ortega-Rubio, Alfredo

    2017-10-01

    Ethnobotany is an adequate tool to identify the most import wild edible plants used by local people and to develop strategies for its sustainable use and policy making. This research records the wild edible plants used by the inhabitants of the Sierra la Laguna Biosphere Reserve, in Mexico, and identified priority species for sustainable development. The employed quantitative approach included the application of a food-oriented index named Food Significance Index (FSI), which integrated cultural, agricultural and food parameters; moreover, it used multivariate analysis to identify priority edible species for use and/or conservation. Fifty taxa were identified as the most important wild edible plants in the reserve, integrated into five priority groups. Foods in priority group 1 had the highest culinary diversity by grouping three fruits (Ficus petiolaris, Stenocereus thurberi, and Cyrtocarpa edulis), one almond-like seed (Cnidoscolus maculatus), one vegetable (Matelea cordifolia), and one condiment (Capsicum annuum). Priority groups 2-5 were selective for one or two types of food, such as fruits, teas, or seeds. Since group 1 was the most diverse, the FSI and the employed strategy permitted to identify the priority wild edible plant species with the highest potential for food security. The selected six species should be included in the future management program of the reserve as the priority wild edible plants to develop strategies for conservation, sustainable use, and improvement of the local population income. General policies to manage the selected six species are outlined. Copyright © 2017 Elsevier Ltd. All rights reserved.

  18. Food Science of Dashi and Umami Taste.

    Science.gov (United States)

    Ninomiya, Kumiko

    2016-01-01

    Umami is a basic tastes, along with sweet, salty, bitter and sour, which is imparted by glutamate, one of the free amino acids in foods. Since its discovery of umami by a Japanese scientist in 1908, umami is now perceived globally a basic taste. Recent collaboration among chefs and researchers on traditional soup stocks showed a difference in taste profiles of Japanese soup stock 'dashi' and Western style soup stock. The free amino acids profile's in dashi and soup stock showed how Japanese have traditionally adopted a simple umami taste. The exchange of knowledge on cooking methods and diverse types of umami rich foods in different countries displays the blending of the culinary arts, food science and technology for healthy and tasty solutions. Since Japanese cuisine 'WASHOKU' was listed in the 'Intangible Heritage of UNESCO' in 2013, many people in the world now have great interest in Japanese cuisine. One of the unique characteristics of this cuisine is that 'dashi' is an indispensable material for cooking a variety of Japanese dishes. Many chefs from Europe, US and South America have come to Japan to learn Japanese cuisine in the last 10 years, and umami has become recognized as a common taste worldwide. Researchers and culinary professionals have begun to pay attention to the traditional seasonings and condiments rich in glutamate available throughout the world.

  19. The impact of voluntary targets on the sodium content of processed foods in Brazil, 2011-2013.

    Science.gov (United States)

    Nilson, Eduardo A F; Spaniol, Ana M; Gonçalves, Vivian S S; Oliveira, Michele L; Campbell, Norm; L'Abbé, Mary; Jaime, Patricia C

    2017-10-01

    Brazilians consume excessive dietary sodium (4700 mg/d); hence, the reduction of dietary sodium intake has been a Brazilian government priority. A set of strategies has been implemented that includes food and nutrition education initiatives and the reduction in the sodium content of processed foods and foods consumed out of the households. Since 2011, the Ministry of Health has selected priority food categories that contribute to over 90% of sodium intake from processed foods and have set biannual voluntary targets for sodium reduction with food industries to encourage food reformulation. Three rounds of monitoring of the sodium content on food labels have been conducted for instant pasta, commercially produced breads, cakes and cake mixes, cookies and crackers, snacks, chips, mayonnaise, salt-based condiments, and margarine. Between 90% and 100% of the food products achieved the first targets in the 2011-2013 period, and the average sodium content of food categories was reduced from 5% to 21% in these first 2 years. These data show that with close monitoring and government oversight, voluntary targets to reduce the sodium content in processed foods can have a significant impact even in a short time frame. The Brazilian strategy will be continuously monitored to maximize its impact, and, if necessary in the future, a transition to regulatory approaches with stronger enforcement may be considered. ©2017 Wiley Periodicals, Inc.

  20. Food irradiation in the Republic of Korea

    International Nuclear Information System (INIS)

    Byun, Myung-Woo; Yook, Hong-Sun; Lee, Ju-Woon

    2001-01-01

    There has been substantial progress in the application gamma radiation for food and medical products in Korea since the establishment of the commercial irradiation facility by Agricultural Products Distribution Corporation in 1987. The Korean Ministry of Health and Welfare in consultation with the Committee of Food Sanitation Deliberation and the Korean FDA accorded clearances of irradiation processing of a number of food products ranging from health foods, condiments and raw materials for food processing in 1987 followed by amendment in 1995. Gamma radiation from Co-60 was allowed for food processing with labeling requirement and restriction on re-irradiation. Annual irradiation processing of foods stands at about 2,000 metric tons. Authorisation to use irradiation for red meats and meat products is under consideration. A large number of business enterprises are utilizing the irradiation facility. A new multi-purpose commercial Co-60 irradiation plant is in the process of establishment in the country as a private company venture. In order to remove consumers' misunderstanding, a number of consumer education programmes have been implemented successfully with improvement of public perception. (author)

  1. Food irradiation in the Republic of Korea

    Energy Technology Data Exchange (ETDEWEB)

    Byun, Myung-Woo; Yook, Hong-Sun; Lee, Ju-Woon [Food Irradiation Research Team, Korea Atomic Energy Research Institute, Yusung, Taejon (Korea, Republic of)

    2001-05-01

    There has been substantial progress in the application gamma radiation for food and medical products in Korea since the establishment of the commercial irradiation facility by Agricultural Products Distribution Corporation in 1987. The Korean Ministry of Health and Welfare in consultation with the Committee of Food Sanitation Deliberation and the Korean FDA accorded clearances of irradiation processing of a number of food products ranging from health foods, condiments and raw materials for food processing in 1987 followed by amendment in 1995. Gamma radiation from Co-60 was allowed for food processing with labeling requirement and restriction on re-irradiation. Annual irradiation processing of foods stands at about 2,000 metric tons. Authorisation to use irradiation for red meats and meat products is under consideration. A large number of business enterprises are utilizing the irradiation facility. A new multi-purpose commercial Co-60 irradiation plant is in the process of establishment in the country as a private company venture. In order to remove consumers' misunderstanding, a number of consumer education programmes have been implemented successfully with improvement of public perception. (author)

  2. Studies on certain quality attributes of meat pickle prepared from spent chicken

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    Dilip Ranjan Nath

    2013-06-01

    Full Text Available Aim: An attempt was made to develop a desirable meat pickle from the less tender and low demand spent chicken meat with the prime objective of its better marketability and wider acceptability amongst the non-vegetarian masses. Materials and Methods: Lean of culled spent meat was marinated for overnight and then pressure cooked and fried with spices and condiments to prepare a shelf stable meat pickle. Proximate composition, pH, TBA Values, Total viable plate count, Counts for yeast and moulds and sensory quality of the pickles were studied as per standard procedure. Results: The mean per cent moisture, crude protein, ether extract and total ash contents were 61.89±0.12, 17.28±0.56, 14.65±0.16 and 3.35±0.17 respectively. The product pH and the yeast and mould counts though did not differ significantly amongst the storage periods, yet there were significant differences (p<0.01 in TBA and total viable plate count amongst the storage periods. Organoleptic studies with score card method recorded a progressive decrease in the mean panel scores along with the increased storage periods. Conclusion: The spent chicken meat pickle was found to be acceptable for consumption up-to 90 days of storage at room temperature. [Vet World 2013; 6(3.000: 156-158

  3. Tissue culture of black pepper (piper nigrum l.) in Pakistan

    International Nuclear Information System (INIS)

    Hussain, A.; Naz, S.; Nazir, H.; Shinwari, Z.K.

    2011-01-01

    Black pepper (Piper nigrum L.) the 'King of Spices' is a universal table condiment. It is extensively used in Pakistani cuisines and herbal medicines and imported in bulk from neighboring countries. The black pepper vine is generally cultivated by seed because other vegetative propagation methods are slow and time consuming. Therefore the tissue culture technique is considered more efficient and reliable method for rapid and mass propagation of this economically important plant. The present study was initiated to develop protocol for micro-propagation of black pepper vine. The stem, leaf and shoot tip explants from mature vine were cultured on MS medium supplemented with different concentrations of plant growth regulators (2,4-D, BA, IBA). Best callus was produced on MS medium with 1.5 mg/l BA by shoot tip explant. Shoot regeneration was excellent on MS medium with 0.5 mg/l BA. The plantlets formed were rooted best on 1.5 mg/l IBA. The rooted plants were transplanted in soil medium and acclimatized in growth room. The plants raised were test planted under the local conditions of Hattar. (author)

  4. Anti-ischemic effect of curcumin in rat brain.

    Science.gov (United States)

    Shukla, Pradeep K; Khanna, Vinay K; Ali, Mohd M; Khan, Mohd Y; Srimal, Rikhab C

    2008-06-01

    Turmeric has been in use since ancient times as a condiment and due to its medicinal properties. Curcumin, the yellow colouring principle in turmeric, is polyphenolic and major active constituent. Besides anti-inflammatory, thrombolytic and anticarcinogenic activities, curcumin also possesses strong antioxidant property. In view of the novel combination of properties, neuroprotective efficacy of curcumin was studied in rat middle cerebral artery occlusion (MCAO) model. Rats were subjected to 2 h of focal ischemia followed by 72 h of reperfusion. They were pre-treated with curcumin (100 mg/kg, po) for 5 days prior to MCAO and for another 3 days after MCAO. The parameters studied were behavioural, biochemical and histological. Treatment with curcumin could significantly improve neurobehavioral performance compared to untreated ischemic rats as judged by its effect on rota-rod performance and grid walking. A significant inhibition in lipid peroxidation and an increase in superoxide dismutase (SOD) activity in corpus striatum and cerebral cortex was observed following treatment with curcumin in MCAO rats as compared to MCAO group. Intracellular calcium levels were decreased following treatment with curcumin in MCAO rats. Histologically, a reduction in the infarct area from 33% to 24% was observed in MCAO rats treated with curcumin. The study demonstrates the protective efficacy of curcumin in rat MCAO model.

  5. Curcumin pretreatment attenuates brain lesion size and improves neurological function following traumatic brain injury in the rat.

    Science.gov (United States)

    Samini, Fariborz; Samarghandian, Saeed; Borji, Abasalt; Mohammadi, Gholamreza; bakaian, Mahdi

    2013-09-01

    Turmeric has been in use since ancient times as a condiment and due to its medicinal properties. Curcumin, the yellow coloring principle in turmeric, is a polyphenolic and a major active constituent. Besides anti-inflammatory, thrombolytic and anti-carcinogenic activities, curcumin also possesses strong antioxidant property. The neuroprotective effects of curcumin were evaluated in a weight drop model of cortical contusion trauma in rat. Male Wistar rats (350-400 g, n=9) were anesthetized with sodium pentobarbital (60 mg/kg i.p.) and subjected to head injury. Five days before injury, animals randomly received an i.p. bolus of either curcumin (50 and 100 mg/kg/day, n=9) or vehicle (n=9). Two weeks after the injury and drug treatment, animals were sacrificed and a series of brain sections, stained with hematoxylin and eosin (H&E) were evaluated for quantitative brain lesion volume. Two weeks after the injury, oxidative stress parameter (malondialdehyde) was also measured in the brain. Curcumin (100 mg/kg) significantly reduced the size of brain injury-induced lesions (Pcurcumin (100 mg/kg). Curcumin treatment significantly improved the neurological status evaluated during 2 weeks after brain injury. The study demonstrates the protective efficacy of curcumin in rat traumatic brain injury model. © 2013 Elsevier Inc. All rights reserved.

  6. Recipe of the project Common Translation

    Directory of Open Access Journals (Sweden)

    Florencio Cabello Fernández-Delgado

    2013-03-01

    Full Text Available The recipe presented in this paper aims at synthetising metaphorically the methodology deployed in the project Commons Translation, an effort of distributed cooperative translation of books related to free culture and the commons carried out by university lecturers and students, as well as external collaborators. This recipe of what we call “commons-based peer translation” is inspired in the ideas of lots of cooks, and some of those ideas are extracted from the same works we translate. In this sense, two cookery books have been especially helpful: the first one is Yochai Benkler's The Wealth of Networks, a crucial recipe book about the art of commons-based peer production; the second one is Chris Kelty's Two Bits, where the anthropologist analyses thoroughly (and exquisitely the condiment characteristic of the best cooking of free software: recursion. Both works are an inspiration for our translation efforts and at the same time constituye the objects of such translation: the cooking of new communities and knowledges.

  7. Kaftas prepared with V-shaped filleting chips of the Nile tilapia (Oreochromis niloticus exposed to smoking techniques

    Directory of Open Access Journals (Sweden)

    Maria Luiza Rodrigues de Souza

    2015-05-01

    Full Text Available Kaftas with V-shaped filleting chips of the Nile tilapia (Oreochromis niloticus were developed and the effects of the smoking technique on the characteristics of chemical composition, microbiological, sensory and benzo(apyrene were investigated. The filleting chips were ground and filleting included condiments and bacon. Kaftas were molded, frozen and distributed in a completely randomized design with three treatments (T 1 = baked in a grid; T 2 = smoked by friction and T 3 = smoked by liquid smoke with 10 replications. The kaftas subjected to hot smoke had lower moisture content (13.97%, whereas the no-smoking kaftas had the highest content (20.49%. Kaftas with liquid smoke had high crude protein content (48.06% and ash (9.49%, whereas the ash content was different only from no-smoking kaftas (8.79%. There was no significant difference in sensory parameters, except for flavor; smoked kaftas with liquid smoke were more accepted by the judges and the worst kaftas were no-smoked kaftas. Microbiological analysis showed that kaftas developed were appropriate to feed human beings within the required standards. Chips filleting is an alternative for the development of kaftas and those subjected to liquid smoke were considered the best.

  8. Nutrigenomics of essential oils and their potential domestic use for improving health.

    Science.gov (United States)

    Cayuela Sánchez, José Antonio; Elamrani, Abdelaziz

    2014-11-01

    The use of essential oils as industrial food additives is notorious, like their medicinal properties. However, their use in household food spicing is for now limited. In this work, we have made a review to reveal the nutrigenomic actions exerted by their bioactive components, to promote awareness of their modulating gene expression ability and the potential that this implies. Also considered is how essential oils can be used as flavoring and seasoning after cooking and before consumption, such as diet components which can improve human health. Genetic mechanisms involved in the medicinal properties of essential oils for food use are identified from literature. These genetic mechanisms reveal nutrigenomic actions. Reviews on the medicinal properties of essential oils have been particularly considered. A wide diversity of nutrigenomic effects from essential oils useful potentially for food spicing is reviewed. General ideas are discussed about essential oils and their properties, such as anti-inflammatory, analgesic, immunomodulatory, anticancer, hepatoprotective, hypolipidemic, anti-diabetic, antioxidant, bone-reparation, anti-depressant and mitigatory for Alzheimer's disease. The essential oils for food use are potentially promoting health agents, and, therefore, worth using as flavoring and condiments. Becoming aware of the modulating gene expression actions from essential oils is important for understanding their potential for use in household dishes as spices to improve health.

  9. Carotenoid Derivates in Achiote (Bixa orellana Seeds: Synthesis and Health Promoting Properties

    Directory of Open Access Journals (Sweden)

    Renata Rivera-Madrid

    2016-09-01

    Full Text Available Bixa orellana (family Bixaceae is a neotropical fast growing perennial tree of great agro-industrial value because its seeds have a high carotenoid content, mainly bixin. It has been used since pre-colonial times as a culinary colorant and spice, and for healing purposes. It is currently used as a natural pigment in the food, in pharmaceutical, and cosmetic industries, and it is commercially known as annatto. Recently, several studies have addressed the biological and medical properties of this natural pigment, both as potential source of new drugs or because its ingestion as a condiment or diet supplement may protect against several diseases. The most documented properties are anti-oxidative; but its anti-cancer, hypoglucemic, antibiotic and anti-inflammatory properties are also being studied. Bixin’s pathway elucidation and its regulation mechanisms are critical to improve the produce of this important carotenoid. Even though the bixin pathway has been established, the regulation of the genes involved in bixin production remains largely unknown. Our laboratory recently published B. orellana’s transcriptome and we have identified most of its MEP (methyl-D-erythritol 4-phosphate and carotenoid pathway genes. Annatto is a potential source of new drugs and can be a valuable nutraceutical supplement. However, its nutritional and healing properties require further study.

  10. In vitro antimicrobial properties of plant essential oils thymus vulgaris, cymbopogon citratus and laurus nobilis against five important foodborne pathogens

    Directory of Open Access Journals (Sweden)

    Alessandra Farias Millezi

    2012-03-01

    Full Text Available Several essential oils of condiment and medicinal plants possess proven antimicrobial activity and are of important interest for the food industry. Therefore, the Minimum Inhibitory Concentrations (MIC of those oils should be determined for various bacteria. MIC varies according to the oil used, the major compounds, and the physiology of the bacterium under study. In the present study, the essential oils of the plants Thymus vulgaris (time, Cymbopogon citratus (lemongrass and Laurus nobilis (bay were chemically quantified, and the MIC was determined on the bacteria Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 19117, Salmonella enterica Enteritidis S64, and Pseudomonas aeruginosa ATCC 27853. The essential oil of C. citratus demonstrated bacterial activity at all concentrations tested and against all of the bacteria tested. The majority of essential oil compounds were geranial and neral. The major constituent of T. vulgaris was 1.8-cineol and of L. nobilis was linalool, which presented lower antibacterial activity, followed by 1.8-cineol. The Gram-negative bacteria demonstrated higher resistance to the use of the essential oils tested in this study. E. coli was the least sensitive and was inhibited only by the oils of C. citratus and L. nobilis.

  11. Preliminary assessment of trace elements effects on essential oil production of Melissa officinalis L. (Lemon balm)

    International Nuclear Information System (INIS)

    Sussa, Fabio V.; Duarte, Celina L.; Andrade, Luana S.; Silva, Paulo S.C.; Furlan, Marcos R.

    2013-01-01

    Melissa officinalis L., Lemon balm, (Lamiaceae) is an herb used as medicine, condiment and in the cosmetic and perfumery industry due to its essential oil. In this study a preliminary assessment of trace elements effects on essential oil production was performed in order to verify an improvement in its quality. The Melissa officinalis samples were harvested from three different soil sites localized in Ibirapuera Park, São Paulo, Brazil. Elemental concentration for the elements As, Ba, Br, Ce, Cl, Co, Cr, Cs, Eu, Fe, Hf, K, La, Lu, Mg, Mn, Na, Nd, Rb, Sb, Sc, Se, Sm, Ta, Tb, Ti, Th, U, V, Yb, Zn and Zr was determined by Instrumental Neutron Activation Analysis (INAA) in Melissa officinalis leaves and surrounding soil. The essential oil was extracted from its leaves by hydrodistillation process in Clevenger apparatus and analyzed by gas chromatography coupled to a mass spectrometer (GC-MS). Certified reference materials NIST SRM-1515 Apple Leaves, NIST SRM-1547 Peach Leaves and NIST SRM-1573a Tomato Leaves were analyzed for quality control. Our results showed Geranial and Neral were identified as the major compounds in the essential oil extracted from Melissa officinalis L. for all collected sites. However, the relative proportion of some chemical constituents was altered according to the site collected. The preliminary results showed that the production of essential oil by Melissa officinalis must be positively correlated with the concentrations of Rb, Zn and negatively correlated with Sc, Mn, La, K, Fe, and Cr. (author)

  12. Paan without tobacco: an independent risk factor for oral cancer.

    Science.gov (United States)

    Merchant, A; Husain, S S; Hosain, M; Fikree, F F; Pitiphat, W; Siddiqui, A R; Hayder, S J; Haider, S M; Ikram, M; Chuang, S K; Saeed, S A

    2000-04-01

    Oral cancer is the second most common cancer in women and the third most common in men in Pakistan. Tobacco is smoked and chewed extensively in Pakistan. Paan is a quid of piper betel leaf that contains areca nut, lime, condiment, sweeteners, and sometimes tobacco, which is also used extensively. We did this study to clarify the independent association of paan and oral cancer. Between July 1996 and March 1998, we recruited biopsy-proven, primary cases of oral squamous-cell carcinoma, from 3 tertiary teaching centers in Karachi, Pakistan, and controls pair-matched for age, gender, hospital and time of occurrence, excluding persons with a past or present history of any malignancy. There were 79 cases and 149 controls. Approximately 68% of the cases were men, 49 years old on average, the youngest being 22 years old and the eldest 80. People with oral submucous fibrosis were 19.1 times more likely to develop oral cancer than those without it, after adjusting for other risk factors. People using paan without tobacco were 9.9 times, those using paan with tobacco 8.4 times, more likely to develop oral cancer as compared with non-users, after adjustment for other covariates. This study identifies an independent effect of paan without tobacco in the causation of oral cancer. Its findings may be of significance in South Asian communities where paan is used, and among health-care providers who treat persons from South Asia.

  13. Historical uses of saffron: Identifying potential new avenues for modern research

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    Seyedeh Zeinab Mousavi

    2011-09-01

    Full Text Available Objective: During the ancient times, saffron (Crocus sativus L. had many uses around the world; however, some of these uses were forgotten throughout the history. But a newly formed interest in natural active compounds brought back the attention toward historical uses of saffron. Understanding different uses of saffron in the past can help us finding the best uses at present.In this study, wereviewed different uses of saffron throughout the history among different nations. Methods: ISI web of Science and Medline, along with references of traditional Iranian medicine were searched for historical uses of saffron. Results: Saffron has been known since more than 3000 years ago by many nations. It was valued not only as a culinary condiment, but also as a dye, perfume and as a medicinal herb. Its medicinal uses ranged from treating eye problems to genitourinary and many other diseases in various cultures. It was also used as a tonic agent and antidepressant drug among many nations. Conclusion(s: Saffron has had many different uses such as a food additive and a palliative agent for many human diseases. Thus, as an important medicinal herb, it is a good candidate with many promising potentials to be considered for new drug design.

  14. CITRUS AS A COMPONENT OF THE MEDITERRANEAN DIET

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    Amilcar Duarte

    2016-12-01

    Full Text Available Citrus are native to southeastern Asia, but are present in the Mediterranean basin for centuries. This group of species has reached great importance in some of the Mediterranean countries and, in the case of orange, mandarin and lemon trees, they found here soil and climatic conditions which allows them to achieve a high level of fruit quality, even better than in the regions where they came from. Citrus fruits are present in the diet of the peoples living on the Mediterranean basin, at least since the time of the Roman Empire. In the 20th century they became the main crop in various agricultural areas of the Mediterranean, playing an important role in the landscape, in the diet of the overall population, and also in international trade. They are present in the gardens of palaces and monasteries, but also in the courtyards and orchards of the poorest families. Their fruits are not only a refreshing dessert, but also a condiment, or even a major component of many dishes. Citrus fruits have well-documented nutritional and health benefits. They can actually help prevent and cure some diseases and, above all, they are essential in a balanced and tasty diet.

  15. Studies of the physico-chemical properties on the transuranian elements in connection with the migration phenomenon in the geosphere. Task 3 Characterization of radioactive waste forms. A series of final reports (1985-89)

    International Nuclear Information System (INIS)

    Vitorge, P.; Oliver, J.; Mangin, J.P.; Billon, A.

    1991-01-01

    In the first part, the properties of the transuranium elements (TRU) mainly Pu Np Am have been investigated in terms of complexation by OH and CO3 ligands in aqueous solution. The species which are formed in given physicochemical conditions (ionic strength, concentrations...) are studied with no direct reference to well defined ground waters. Equilibrium constants of complexes and redox potential values are useful in the drawing up of Pourbaix's diagrams. Areas of stability of species in function of Eh pH pCO2 are given for the different elements in a few cases. The second part of this report deals with the study of the transfer of tritiated water cesium and strontium through highly compacted clay (diffusion coefficient). In a third part a code for the computation of ion migration and diffusion in areas close to radwaste storage facilities has been developed. This type of application was found to require a mesh pattern and boundary conditions different from the usual, which justifies the writing of a new code called CONDIMENT. (Convection and Diffusion of elements) 49 figs.; 18 tabs.; 21 refs

  16. Feasibility and reliability of digital imaging for estimating food selection and consumption from students' packed lunches.

    Science.gov (United States)

    Taylor, Jennifer C; Sutter, Carolyn; Ontai, Lenna L; Nishina, Adrienne; Zidenberg-Cherr, Sheri

    2018-01-01

    Although increasing attention is placed on the quality of foods in children's packed lunches, few studies have examined the capacity of observational methods to reliably determine both what is selected and consumed from these lunches. The objective of this project was to assess the feasibility and inter-rater reliability of digital imaging for determining selection and consumption from students' packed lunches, by adapting approaches previously applied to school lunches. Study 1 assessed feasibility and reliability of data collection among a sample of packed lunches (n = 155), while Study 2 further examined reliability in a larger sample of packed (n = 386) as well as school (n = 583) lunches. Based on the results from Study 1, it was feasible to collect and code most items in packed lunch images; missing data were most commonly attributed to packaging that limited visibility of contents. Across both studies, there was satisfactory reliability for determining food types selected, quantities selected, and quantities consumed in the eight food categories examined (weighted kappa coefficients 0.68-0.97 for packed lunches, 0.74-0.97 for school lunches), with lowest reliability for estimating condiments and meats/meat alternatives in packed lunches. In extending methods predominately applied to school lunches, these findings demonstrate the capacity of digital imaging for the objective estimation of selection and consumption from both school and packed lunches. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. Multi-Response Extraction Optimization Based on Anti-Oxidative Activity and Quality Evaluation by Main Indicator Ingredients Coupled with Chemometric Analysis on Thymus quinquecostatus Celak.

    Science.gov (United States)

    Chang, Yan-Li; Shen, Meng; Ren, Xue-Yang; He, Ting; Wang, Le; Fan, Shu-Sheng; Wang, Xiu-Huan; Li, Xiao; Wang, Xiao-Ping; Chen, Xiao-Yi; Sui, Hong; She, Gai-Mei

    2018-04-19

    Thymus quinquecostatus Celak is a species of thyme in China and it used as condiment and herbal medicine for a long time. To set up the quality evaluation of T. quinquecostatus , the response surface methodology (RSM) based on its 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was introduced to optimize the extraction condition, and the main indicator components were found through an UPLC-LTQ-Orbitrap MS n method. The ethanol concentration, solid-liquid ratio, and extraction time on optimum conditions were 42.32%, 1:17.51, and 1.8 h, respectively. 35 components having 12 phenolic acids and 23 flavonoids were unambiguously or tentatively identified both positive and negative modes to employ for the comprehensive analysis in the optimum anti-oxidative part. A simple, reliable, and sensitive HPLC method was performed for the multi-component quantitative analysis of T. quinquecostatus using six characteristic and principal phenolic acids and flavonoids as reference compounds. Furthermore, the chemometrics methods (principal components analysis (PCA) and hierarchical clustering analysis (HCA)) appraised the growing areas and harvest time of this herb closely relative to the quality-controlled. This study provided full-scale qualitative and quantitative information for the quality evaluation of T. quinquecostatus , which would be a valuable reference for further study and development of this herb and related laid the foundation of further study on its pharmacological efficacy.

  18. Weight loss in the first month post-gastroplasty following diet progression with introduction of solid food three weeks after surgery.

    Science.gov (United States)

    Andrade, Camila Garcia da Costa; Lobo, Amanda

    2014-01-01

    Bariatric surgery is an effective tool in treating severe obesity. It provides significant weight loss in morbidly obese people accompanied by improvement in comorbidities and quality of life. To investigate the weight loss outcomes in the first month after bariatric surgery after introduction of solids three weeks postoperatively. Thirty-two charts of patients who underwent bariatric surgery were analyzed at a private nutritional clinic in São Sebastião do Paraíso, MG, Brazil; 93,75% of the subjects underwent Roux-en-Y gastric bypass, and 6,25% vertical gastrectomy. The subjects were 16 to 60 years. A body mass index of 30 to 69 Kg/m2 was obtained. Patients were instructed to eat small amounts several times a day, eat slowly, chew foods thoroughly, substitute sugar for sweetener, stop drinking gassy beverages, set the utensils down in between meals, drink only in between meals, avoid processed condiments and fried and greasy foods. In the first month after surgery, the mean weight loss was 9,7% and the percentage of excess weight loss was 23,9%. It was found that there was significant statistical difference in relation to initial and final weight (p=0,00; pfreedom of choice in health care once one does not have to go on food intake modifications for more than three weeks; more nutritional guidelines is followed and prospective weight loss is presented.

  19. Investigations on the possible genotoxic effect of irradiated onion powder by means of prophage induction (inductest)

    International Nuclear Information System (INIS)

    Farkas, J.; Andrassy, E.

    1982-01-01

    Aqueous extracts and enzymic digests of onion powder, untreated, irradiated with 5.0 and 10.0 kGy gamma radiation doses under aerobic conditions were tested with lysogenic strains GY 5022 and GY 5027 of Escherichia coli K12, for their prophage lambda inducing effect in the course of the genotoxicologic study carried out as a part of the wholesomeness testing of irradiated spices and condiments in the frame of the International Project in the Field of Food Irradiation (IFIP). The tests were carried out on onion powder stored for 3 months subsequent to radiation treatment. One μg of aflatoxin B 1 or 1 μg of streptozotocin per test was used as a positive control. The amounts of extracts and enzymic digests exposed to prophage induction test corresponded to about 55 mg and 22 mg, resp., of onion powder. While both aflatoxin and streptozotocin, known for their carcinogenic and mutagenic effect, exerted prophage induction, no statistically significant difference was observed between the frequency of spontaneous phage induction and that occurring in the presence of either untreated or irradiated onion powder. In tests carried out with thermally inducible lambdac 1857 test organisms (Escherichia coli K12 GY 5024 and GY 5029) onion powder, used in amounts as indicated above, did not damage either the prophage or the host organism in a way to affect the induced prophage propagating capacity of the cells. (author)

  20. Influence of Fruit Ripening on Color, Organic Acid Contents, Capsaicinoids, Aroma Compounds, and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens).

    Science.gov (United States)

    Manikharda; Takahashi, Makoto; Arakaki, Mika; Yonamine, Kaoru; Hashimoto, Fumio; Takara, Kensaku; Wada, Koji

    2018-01-01

    Shimatogarashi (Capsicum frutescens) is a typical chili pepper domesticated in southern Japan. Important traits of Shimatogarashi peppers, such as color; proportion of organic acids, capsaicinoids, and aromatic compounds; and antioxidant activity in three stages of maturity (green (immature), orange (turning), and red (mature) stages) were characterized. The results indicated that the concentration of organic acids, including ascorbic, citric, and malic acid, increased during ripening. In addition, the amount of capsaicinoids, which are responsible for the pungent taste of chili peppers, increased as the fruit matured to the orange and red stages. The volatile compound profile of Shimatogarashi was dominated by the presence of esters, which mainly contributed to fruity notes. The total amount of volatile compounds analyzed by gas chromatography-headspace solid-phase microextraction (GC-HS-SPME), especially esters, decreased as the fruit changed in color from green to red. This was in contrast to the amount of terpenoids, especially limonene, which increased at the red stage, denoting a change in flavor from fruity to a more citrus-like aroma. Based on the total phenolic content (TPC), the oxygen radical absorbance capacity (ORAC) and the diphenylpicrylhydrazyl (DPPH) free radical method, the antioxidant capacity of Shimatogarashi showed an increase at the mature red stage. However, while the red stage showed higher pungency and antioxidant capacity as well as an attractive color, the results of aromatic compound analysis revealed that the immature green stage had the advantages of having pleasant fruity smell, making it suitable for use in condiments.

  1. Assay of 6-gingerol in CO2 supercritical fluid extracts of ginger and evaluation of its sustained release from a transdermal delivery system across rat skin.

    Science.gov (United States)

    Chen, Yan; Zhang, Cuiping; Zhang, Mei; Fu, Xiaobing

    2014-07-01

    Ginger has been widely used as healthy food condiment as well as traditional Chinese medicine since antiquity. Multiple potentials of ginger for treatment of various ailments have been revealed. However, the biological half-life of 6-gingerol (a principal pungent ingredient of ginger) is only 7.23 minutes while taken orally. Delivery of ginger compositions by routes other than oral have scarcely been reported. Therefore, we studied a noninvasive transdermal drug delivery system (TDDS) of ginger to bypass hepatic first pass metabolism, avoid gastrointestinal degradation and achieve long persistent release of effective compositions. After establishment of a HPLC analysis method of 6-gingerol, assays of 6-gingerol were performed to compare two kinds of ginger extracts. Then, the characteristics of transdermal delivery of 6-gingerol in TDDS were exhibited. The results showed that the contents of 6-gingerol in two kinds of ginger extracts were significantly different. The maximal delivery percentage of 6-gingerol across rat skin at 20 h was more than 40% in different TDDS formulations. TDDS may provide long-lasting delivery of ginger compounds.

  2. Sugary drinks taxation, projected consumption and fiscal revenues in Colombia: Evidence from a QUAIDS model.

    Science.gov (United States)

    Caro, Juan Carlos; Ng, Shu Wen; Bonilla, Ricardo; Tovar, Jorge; Popkin, Barry M

    2017-01-01

    The global shift towards diets high in sugar-sweetened beverages (SSBs) is linked to higher prevalence of obesity, diabetes and most other non-communicable diseases. In Colombia, one out of every two people was overweight or obese by 2010. This study estimates price-elasticities from a Quadratic Almost Ideal Demand System model, using the 2006-2007 Colombian Income and Expenditure survey. The food groups that were jointly considered were: unsweetened unflavored milks; coffee and tea; sugar sweetened beverages (SSBs); sweets and candies (including sugar); dairy products; meats and animal-based products; grains based staples; fruits and vegetables; and condiments and snacks. We take into account the high proportion of households not purchasing specific food and beverage groups (censored data) and endogeneity on both prices (as unit values) and total expenditure. Unhealthy beverages are price-elastic (-1.61 for SSBs) meaning that the change in consumption is proportionally larger with respect to a change in price. Also, there is a high complementarity among SSBs and major food groups (grains, meats and fruits and vegetables). In Colombia, the design of a meaningful tax to influence healthier diets is a next critical step. This study also shows that a tax of 20% on SSBs should prove to be effective, and can yield revenues of about 1% of the Colombian government's total annual fiscal revenue, which can potentially be directed towards public health promotion and investments.

  3. Preliminary assessment of trace elements effects on essential oil production of Melissa officinalis L. (Lemon balm)

    Energy Technology Data Exchange (ETDEWEB)

    Sussa, Fabio V.; Duarte, Celina L.; Andrade, Luana S.; Silva, Paulo S.C., E-mail: pscsilva@ipen.br, E-mail: clduarte@ipen.br, E-mail: fabiosussa@uol.com.br [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil); Furlan, Marcos R., E-mail: furlanagro@gmail.com [Universidade de Taubate, SP (Brazil). Departamento de Ciencias Agrarias

    2013-07-01

    Melissa officinalis L., Lemon balm, (Lamiaceae) is an herb used as medicine, condiment and in the cosmetic and perfumery industry due to its essential oil. In this study a preliminary assessment of trace elements effects on essential oil production was performed in order to verify an improvement in its quality. The Melissa officinalis samples were harvested from three different soil sites localized in Ibirapuera Park, São Paulo, Brazil. Elemental concentration for the elements As, Ba, Br, Ce, Cl, Co, Cr, Cs, Eu, Fe, Hf, K, La, Lu, Mg, Mn, Na, Nd, Rb, Sb, Sc, Se, Sm, Ta, Tb, Ti, Th, U, V, Yb, Zn and Zr was determined by Instrumental Neutron Activation Analysis (INAA) in Melissa officinalis leaves and surrounding soil. The essential oil was extracted from its leaves by hydrodistillation process in Clevenger apparatus and analyzed by gas chromatography coupled to a mass spectrometer (GC-MS). Certified reference materials NIST SRM-1515 Apple Leaves, NIST SRM-1547 Peach Leaves and NIST SRM-1573a Tomato Leaves were analyzed for quality control. Our results showed Geranial and Neral were identified as the major compounds in the essential oil extracted from Melissa officinalis L. for all collected sites. However, the relative proportion of some chemical constituents was altered according to the site collected. The preliminary results showed that the production of essential oil by Melissa officinalis must be positively correlated with the concentrations of Rb, Zn and negatively correlated with Sc, Mn, La, K, Fe, and Cr. (author)

  4. Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifolius Raddi

    Directory of Open Access Journals (Sweden)

    Bruno Guzzo Silva

    2017-01-01

    Full Text Available Pink peppercorns are among the most sophisticated condiments in the international cuisine. This culinary spice is obtained from dried fruits of Schinus terebinthifolius Raddi, a species native to South America. In this work, a methodology for the assessment of pink peppercorn quality under various drying conditions was defined. Experiments were performed in a pilot tray dryer, which ensured integrity of the product. A central composite rotatable design with 11 experiments was devised to study the influence of drying air temperature (35–75°C and air velocity (0.3–0.9 m/s on product quality, assessed by moisture content, color (CIELAB system, and volatile compounds. The essential oils of fresh and dried fruits were extracted by hydrodistillation and analyzed by gas chromatography coupled to mass spectrometry. Air temperature had the greatest influence on the quality parameters under study, while air velocity had no statistically significant effect. Considering all quality criteria, temperatures between 40 and 55°C provided the best compromise, yielding an adequate moisture content in the dried product without dramatic degradation of color and essential oil.

  5. The food retail revolution in China and its association with diet and health.

    Science.gov (United States)

    Zhou, Yijing; Du, Shufa; Su, Chang; Zhang, Bing; Wang, Huijun; Popkin, Barry M

    2015-08-01

    The processed food sector in low- and middle-income countries has grown rapidly. Little is understood about its effect on obesity. Using data from 14,976 participants aged two and older in the 2011 China Health and Nutrition Survey, this paper examines patterns of processed food consumption and their impacts on obesity while considering the endogeneity of those who purchase processed foods. A major assumption of our analysis of the impact of processed foods on overweight and obesity was that the consumption of processed foods is endogenous due to their accessibility and urbanicity levels. The results show that 74.5% of participants consumed processed foods, excluding edible oils and other condiments; 28.5% of participants' total daily energy intake (EI) was from processed foods. Children and teenagers in megacities had the highest proportion of EI (40.2%) from processed foods. People who lived in megacities or highly urbanized neighborhoods with higher incomes and educational achievement consumed more processed foods. When controlling for endogeneity, only the body mass index (BMI) and risk of being overweight of children ages two to eighteen are adversely associated with processed foods (+4.97 BMI units, 95% confidence interval (CI): 1.66-8.28; odds ratio (OR) = 3.63, 95% CI: 1.45-9.13). Processed food purchases represent less than a third of current Chinese food purchases. However, processed food purchases are growing at the rate of 50% per year, and we must begin to understand the implications for the future.

  6. Molecular markers: a potential resource for ginger genetic diversity studies.

    Science.gov (United States)

    Ismail, Nor Asiah; Rafii, M Y; Mahmud, T M M; Hanafi, M M; Miah, Gous

    2016-12-01

    Ginger is an economically important and valuable plant around the world. Ginger is used as a food, spice, condiment, medicine and ornament. There is available information on biochemical aspects of ginger, but few studies have been reported on its molecular aspects. The main objective of this review is to accumulate the available molecular marker information and its application in diverse ginger studies. This review article was prepared by combing material from published articles and our own research. Molecular markers allow the identification and characterization of plant genotypes through direct access to hereditary material. In crop species, molecular markers are applied in different aspects and are useful in breeding programs. In ginger, molecular markers are commonly used to identify genetic variation and classify the relatedness among varieties, accessions, and species. Consequently, it provides important input in determining resourceful management strategies for ginger improvement programs. Alternatively, a molecular marker could function as a harmonizing tool for documenting species. This review highlights the application of molecular markers (isozyme, RAPD, AFLP, SSR, ISSR and others such as RFLP, SCAR, NBS and SNP) in genetic diversity studies of ginger species. Some insights on the advantages of the markers are discussed. The detection of genetic variation among promising cultivars of ginger has significance for ginger improvement programs. This update of recent literature will help researchers and students select the appropriate molecular markers for ginger-related research.

  7. National food fortification: a dialogue with reference to Asia: balanced advocacy.

    Science.gov (United States)

    Solomons, Noel W

    2008-01-01

    The vulnerability of large segments of Asia's population to micronutrient deficiency is more a consequence of cultural evolution and demography than of economic inequities. We evolved in a hunter-gatherer lifestyle with vigorous energy expenditure, wide dietary variety and a nutrient-dense diet (meat, viscera), and wound up 10,000 years ago as agriculturalists cultivating cereal and tuber crops for 70% of our dietary calories. Obtaining rice, maize and wheat is less energy intensive than needed for hunters' fare, while grains are distinctly less rich in available vitamins and minerals. Recurrent infectious episodes, transmitted in crowded societies, further deplete micronutrient nutriture. A fast-track option to address historically unprecedented life conditions includes chemical- or bio-fortification of ubiquitous condiments or widely consumed staples. With little or no change in habitual eating individuals will consume recommended micronutrient intakes and uptakes. Generous intakes of nutrients such as vitamin A and zinc counteract the adverse environmental effects on quality of life and survival in poverty situations. One size may not fit all, and over-consumption of certain micronutrients in heterogeneous societies is to be avoided. For the rice bowl to support the descendants of the caveman in the third millennium requires both imagination and technological ingenuity.

  8. Development of a compressed product made with sardine.

    Science.gov (United States)

    Bourges, H; Morales de León, J C; Sierra, H

    1985-09-01

    The per capita consumption of marine products is very low in Mexico, averaging less than 4 g/day. This fact has been partially attributed to the costly techniques used in their preservation, which result in high market prices unaffordable for large segments of the population. Previous research lead to the development of pressed and salted patties based on lean fish species, the low cost and easy preservation of which would contribute to a higher fish consumption among the low socio-economic strata of the Mexican population. The present work was directed to adapt the procedure to sardine, which is more abundant and less expensive than lean fish species. Since defatting the sardine lead to poor sensorial characteristics of the patties, measures were taken to protect the fat from oxidation, through the use of BHT and citric acid. The best results were obtained with descaled sardine, and with the addition of 8% NaCl, 10% corn flour and a condiment mixture. The resulting product had 32% of high-quality protein and a shelf life of at least six months under environmental conditions. Its cost per gram of protein was one-third lower than the price of fresh or canned sardine. Sensorial tests revealed an acceptability of 82%.

  9. Commercialization of irradiated foods in Pakistan

    International Nuclear Information System (INIS)

    Khan, I.

    2001-01-01

    Preservation of food by gamma radiation is technically feasible and economically viable under conditions existing in Pakistan. To educate the consumers, programme for dissemination of information regarding food irradiation was implemented to educate the consumers. Test marketing of irradiated products was carried out for 5-6 years and more than 8 tons of irradiated vegetables were sold to consumers who were briefed about the advantages of radiation technology. A number of condiments including pepper and chillies were irradiated on a large scale (more than 10 tons) at the Pakistan Radiation Service (PARAS) during the years 1996-1998. Comprehensive Harmonised food irradiation regulations, covering all foods in seven classes, were approved in 1996. The charges for irradiating various food commodities ranged from US$19.71/ton potatoes (0.10 kGy) to US$38.32/ton for spices (10.0 kGy). Once the techno-economic feasibility is demonstrated, huge post-harvest losses of different food commodities can be avoided. This will make the country not only self-sufficient in food, but with enough surplus for export. (author)

  10. Consumption and sources of added sugar in Indonesia: a review.

    Science.gov (United States)

    Atmarita; Imanningsih, Nelis; Jahari, Abas B; Permaesih, Ir Dewi; Chan, Pauline; Amarra, Maria Sofia

    2018-01-01

    The present report summarized the best available evidence regarding consumption level and sources of free or added sugars in Indonesia. Information was extracted from food balance sheets, household expenditure surveys, nutrition surveys, published studies, unpublished theses/ dissertations, and government reports. A total of 18 references were obtained, showing varying results. Indonesia's national surveys suggested intakes of sugar below 50 grams per day or below 10% of energy intake. Published studies suggested higher levels of intake. Studies used expenditure surveys or a single day of recall to determine dietary intake. None made use of biomarkers to determine the level of sugar intake. The 2014 Total Diet Study estimated that 11.8% of the population consumed >50 grams sugar per day. Common food sources were table sugar, wheat products, milk products, sweetened drinks, condiments, candies and chocolate products. Insufficient evidence exists regarding the levels and sources of added sugar intake of different population groups in Indonesia. A nationwide survey using multiple (at least two) 24-hour recalls to allow estimation of usual intake and to identify food sources, and the use of biomarkers to validate intake will provide more accurate information on which to base policy decisions.

  11. A percepção dos riscos da atividade fumageira e sua contribuição na busca da reconversão produtiva no Assentamento de Reforma Agrária 25 de Maio, Santa Terezinha – SC

    Directory of Open Access Journals (Sweden)

    Fernanda Savicki de Almeida

    2010-01-01

    Full Text Available International organizations report that over the last fifteen years tobacco production has declined among the world’s principal producing countries. However, Brazil has shown a significant increase of theirproduction in the last decade, consolidating itself as the second largest world producer since 2000. Furthermore, we find that the mobilization efforts and measures taken in relation to the risks of tobacco consumption worldwide have been increased, while those associated with the risks of tobacco production have not. Whereas the risk perception is a social construction rooted in the socio-cultural dimension, as well as in the concrete effect of an action, this paper discusses the perception of farmers from the settlement known as “25 de Maio”, with respect to the risks of tobacco production. It also examines the contribution that this reflection on the collective risk perception makes to a process of converting production to medicinal plants, herbs and condiments. It appears that all of the families interviewed would stop producing tobacco since they realize that this activity causes the deterioration of their working conditions and health, but the income generated is the factor that determines their decision to work in this activity. However, the fact that these families belong to a social movement strengthens the collective perception of and reflection on the risks inherent to tobacco production, and contributes as a foundation for the process of production conversion.

  12. Main Sources, Socio-Demographic and Anthropometric Correlates of Salt Intake in Austria

    Directory of Open Access Journals (Sweden)

    Verena Hasenegger

    2018-03-01

    Full Text Available Excessive salt intake is known to increase blood pressure and cardiovascular risk. Nevertheless, salt intake exceeds the recommendations in most countries. To face this problem, it is important to identify high consumers as well as the main contributors of salt intake. Overall, data of 2018 adults between 18 and 64 years were analysed to determine the main sources, socio-demographic and anthropometric correlates of salt intake. Dietary intake was assessed from 24-h-recalls, information on socio-demographic characteristics was obtained using a questionnaire and anthropometric data were measured. Salt intake was significantly higher in males than in females. There was a significant positive association between salt intake and body mass index. No significant differences in salt intake were observed for other variables including affluence, educational level, smoking status and physical activity. The main contributor to salt intake were condiments including table salt (32.6%, followed by cereals and cereal products (27.0%, meat and meat products (16.1% and dairy products (14.0%. These results highlight that specific population groups need to be targeted by public health initiatives and that a reduction in salt intake can only be achieved in tandem with the food producers by the reduction of salt in processed foods.

  13. Development by extrusion of soyabari snack sticks: a nutritionally improved soya-maize product based on the Nigerian snack (kokoro).

    Science.gov (United States)

    Omueti, O; Morton, I D

    1996-01-01

    A nutritionally improved local snack compared to existing kokoro has been developed by extrusion cooking of different formulations of maize, soybean and condiments such as pepper, onion, salt, palm oil, plantain and banana. The improved snack was named as the 'soyabari snack stick'. The chemical composition of representative extruded products indicates a high level of crude protein, fat, energy, available lysine and improved in vitro digestibility compared to the usual maize-based products. The level of stachyose and raffinose were greatly reduced in the extruded products compared to raw soya. Formulations using various additives yielded products suitable for different consumers' preferences such as hot, sweet, bland, gritty or crispy and acceptable to taste assessors. Soyabari snack sticks were equally acceptable as Bombay mix, a product on the market in London. Sensory analysis showed no significant differences in the two products but the crude fibre content of Bombay mix was higher while the protein was slightly lower than for soyabari sticks. Local ingredients can produce acceptable extrudates.

  14. APMP.QM-S8: determination of mass fraction of benzoic acid, methyl paraben and n-butyl paraben in soy sauce

    Science.gov (United States)

    Teo, Tang Lin; Gui, Ee Mei; Lu, Ting; Sze Cheow, Pui; Giannikopoulou, Panagiota; Kakoulides, Elias; Lampi, Evgenia; Choi, Sik-man; Yip, Yiu-chung; Chan, Pui-kwan; Hui, Sin-kam; Wollinger, Wagner; Carvalho, Lucas J.; Garrido, Bruno C.; Rego, Eliane C. P.; Ahn, Seonghee; Kim, Byungjoo; Li, Xiuqin; Guo, Zhen; Styarini, Dyah; Aristiawan, Yosi; Putri Ramadhaningtyas, Dillani; Aryana, Nurhani; Ebarvia, Benilda S.; Dacuaya, Aaron; Tongson, Alleni; Aganda, Kim Christopher; Junvee Fortune, Thippaya; Tangtrirat, Pradthana; Mungmeechai, Thanarak; Ceyhan Gören, Ahmet; Gündüz, Simay; Yilmaz, Hasibe

    2017-01-01

    The supplementary comparison APMP.QM-S8: determination of mass fraction of benzoic acid, methyl paraben and n-butyl paraben in soy sauce was coordinated by the Health Sciences Authority, Singapore under the auspices of the Organic Analysis Working Group (OAWG) of the Comité Consultatif pour la Quantité de Matière (CCQM). Ten national metrology institutes (NMIs) or designated institutes (DIs) participated in the comparison. All the institutes participated in the comparison for benzoic acid, while six NMIs/DIs participated in the comparison for methyl paraben and n-butyl paraben. The comparison was designed to enable participating institutes to demonstrate their measurement capabilities in the determination of common preservatives in soy sauce, using procedure(s) that required simple sample preparation and selective detection in the mass fraction range of 50 to 1000 mg/kg. The demonstrated capabilities can be extended to include other polar food preservatives (e.g. sorbic acid, propionic acid and other alkyl benzoates) in water, aqueous-based beverages (e.g. fruit juices, tea extracts, sodas, sports drinks, etc) and aqueous-based condiments (e.g. vinegar, fish sauce, etc). Liquid--liquid extraction and/or dilution were applied, followed by instrumental analyses using LC-MS/MS, LC-MS, GC-MS (with or without derivatisation) or HPLC-DAD. Isotope dilution mass spectrometry was used for quantification, except in the case of a participating institute, where external calibration method was used for quantification of all three measurands. The assigned Supplementary Comparison Reference Values (SCRVs) were the medians of ten results for benzoic acid, six results for methyl paraben and six results for n-butyl paraben. Benzoic acid was assigned a SCRV of 154.55 mg/kg with a combined standard uncertainty of 0.94 mg/kg, methyl paraben was assigned a SCRV of 100.95 mg/kg with a combined standard uncertainty of 0.40 mg/kg, and n-butyl paraben was assigned a SCRV of 99.05 mg

  15. Effect of fermentation period on the organic acid and amino acid contents of Ogiri from castor oil bean seeds

    Directory of Open Access Journals (Sweden)

    Ojinnaka, M-T. C.

    2013-01-01

    Full Text Available Aims: To monitor the changes in the concentration of organic acid and amino acid contents during the fermentation of castor oil bean seed into ogiri.Methodology and results: In this study, ogiri, a Nigerian fermented food condiment was prepared from castor oil bean using Bacillus subtilis as a monoculture starter for the production of three different fermented castor oil bean condiment samples: B1 (0% NaCl/lime, B2 (2% NaCl, B3 (3% lime. Variations in the composition of the castor oil bean with fermentation over 96 h periods were evaluated for organic acid and amino acid contents using High Performance Liquid Chromatography. Organic acids were detected in the fermented castor oil bean samples as fermentation period increased to 96 h. Organic acids identified were oxalic, citric, tartaric, malic, succinic, lactic, formic, acetic, propionic and butyric acids. The lactic acid contents in sample B1 (0% NaCl/lime decreased initially and then increased as the fermentation period progressed. The value at 96 h fermentation was 1.336 µg/mL as against 0.775 µg/mL at 0 h fermentation. Sample B3 (3% lime had lactic acid content that increased as fermentation period increased with lactic acid content of 1.298 µg/mL at 96 h fermentation. The acetic acid content of sample B1 increased as fermentation progressed and at 96 h fermentation, its value was 1.204 µg/mL while those of B2 and B3 were 0.677 µg/mL and 1.401 µg/mL respectively. The three fermented castor oil bean samples also contained sufficient amount of amino acids. Sample B1 had the highest values in isoleucine glycine and histidine with values 1.382 µg/mL, 0.814 µg/mL and 1.022 µg/mL respectively while sample B2 had the highest value in leucine content with 0.915 µg/mL at 96 h fermentation, closely followed by sample B3 and B1 with 0.798 µg/mL and 0.205 µg/mL respectively. The results of amino acid analysis indicated a high concentration of all amino acids at 96 h of fermentation

  16. Research laboratories annual report 1987

    International Nuclear Information System (INIS)

    1988-08-01

    The 1987 report reflects a continuation of trends and patterns established in previous years. It does not reveal novel revolutionary developments and does not open new horizons and vistas. Rather, the report represents what we believe is a sound and mature program striving to achieve a proper balance between innovative basic research and economically viable practical applications. In the field of nuclear power, six entries are devoted to an analysis of the economics, safety and vulnerability of HTGR's. Theoretical work on more advanced concepts of hybrid and fusion reactors, is also a part of our research program. In plasma physics, the highly innovative applied topic of electrothermal propulsion was added to the more familiar research on laser induced plasmas and use of cool, low density plasmas to produce coatings and other thin layers of refractory materials. Results from the airborne radiometric survey carried out in collaboration with the Geological Survey of Israel and some of the techniques developed for this purpose are shown here for the first time. Of particular interest are the anomalies found in the Gevanim Valley in the Machtesh Ramon area and their interpretation. Noteworthy achievements in radiopharmaceutics include the development of a new improved 99 Mo/ 99m Tc generator and successful clinical tests of the innovative generator of ultrashort-lived 191m Ir. The food irradiation program has reached the stage of true commercial implementation: over 50 tons of spices and condiments were treated for the food industry in 1987. In the field of non-nuclear applications, important achievements were attained in the development of surgical holmium solid state lasers and their application to gastroenterology, cardiac and vascular surgery, urology, neurosurgery and other disciplines

  17. Scale-down of vinegar production into microtiter plates using a custom-made lid.

    Science.gov (United States)

    Schlepütz, Tino; Büchs, Jochen

    2014-04-01

    As an important food preservative and condiment, vinegar is widely produced in industry by submerged acetic acid bacteria cultures. Although vinegar production is established on the large scale, up to now suitable microscale cultivation methods, e.g. using microtiter plates, are missing to enable high-throughput cultivation and to optimize fermentation conditions. In order to minimize evaporation losses of ethanol and acetic acid in a 48-well microtiter plate during vinegar production a new custom-made lid was developed. A diffusion model was used to calculate the dimensions of a hole in the lid to guarantee a suitable oxygen supply and level of ventilation. Reference fermentation was conducted in a 9-L bioreactor to enable the calculation of the proper cultivation conditions in the microtiter plate. The minimum dissolved oxygen tensions in the microtiter plate were between 7.5% and 23% of air saturation and in the same range as in the 9-L bioreactor. Evaporation losses of ethanol and acetic acid were less than 5% after 47 h and considerably reduced compared to those of microtiter plate fermentations with a conventional gas-permeable seal. Furthermore, cultivation times in the microtiter plate were with about 40 h as long as in the 9-L bioreactor. In conclusion, microtiter plate cultivations with the new custom-made lid provide a platform for high-throughput studies on vinegar production. Results are comparable to those in the 9-L bioreactor. Copyright © 2013 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  18. Isolation and molecular identification of Lactobacillus brevis from traditional vinegar

    Directory of Open Access Journals (Sweden)

    Zeynab Ebrahimi

    2016-09-01

    Full Text Available Introduction: Vinegar is a popular condiment in the world that different materials and methods have been used to produce it. In Iran natural vinegar is also prepared mostly in a traditional way by using different fruits such as grapes and apples. Natural vinegar has beneficent properties and because of this, it is recommended to be used by traditional and Islamic medicine. Vinegar contains acetic acid bacteria, lactic acid bacteria and yeast. Acetic acid bacteria and yeasts are involved in the production of vinegar and lactic acid bacteria improve the flavor of vinegar. The aim of this study was isolation and identification of lactic acid bacteria especially Lactobacillus brevis from traditional vinegar. Materials and methods: After collecting a few traditional vinegars, the vinegar samples cultured for isolation of lactic acid bacteria on MRS broth and agar media contained nystatin as an anti-yeast antibiotic. Then some microbiological tests including catalase, gram staining and fermentation of carbohydrates were performed. Then, they were cultured at different temperatures, pH and different concentrations of salts. Finally, three isolates bacteria with biochemical properties of Lactobacillus brevis were evaluated by16 srDNA gene amplification. Results: Twelve lactobacilli were isolated from three vinegar samples. All isolated bacteria were catalase-negative and gram-positive. They could be able to grow at pH around 4.5 and 5.6, and at 2, 4 and 5.6% of salt concentrations. Most of the bacteria grew at 15oC, whereas one isolated grew at 45oC. Sequencing and Blast results showed that the three strains are Lactobacillus brevis. Discussion and conclusion: Lactobacillus brevis and Lactobacillus plantrum were found in traditional vinegars. Although isolation of Lactobacillus plantrum from vinegar was reported previously, as far as we could determine, it is for the first time that we could isolate Lactobacillus brevis from vinegar.

  19. Integrated transcriptome catalogue and organ-specific profiling of gene expression in fertile garlic (Allium sativum L.).

    Science.gov (United States)

    Kamenetsky, Rina; Faigenboim, Adi; Shemesh Mayer, Einat; Ben Michael, Tomer; Gershberg, Chen; Kimhi, Sagie; Esquira, Itzhak; Rohkin Shalom, Sarit; Eshel, Dani; Rabinowitch, Haim D; Sherman, Amir

    2015-01-22

    Garlic is cultivated and consumed worldwide as a popular condiment and green vegetable with medicinal and neutraceutical properties. Garlic cultivars do not produce seeds, and therefore, this plant has not been the subject of either classical breeding or genetic studies. However, recent achievements in fertility restoration in a number of genotypes have led to flowering and seed production, thus enabling genetic studies and breeding in garlic. A transcriptome catalogue of fertile garlic was produced from multiplexed gene libraries, using RNA collected from various plant organs, including inflorescences and flowers. Over 32 million 250-bp paired-end reads were assembled into an extensive transcriptome of 240,000 contigs. An abundant transcriptome assembled separately from 102,000 highly expressed contigs was annotated and analyzed for gene ontology and metabolic pathways. Organ-specific analysis showed significant variation of gene expression between plant organs, with the highest number of specific reads in inflorescences and flowers. Analysis of the enriched biological processes and molecular functions revealed characteristic patterns for stress response, flower development and photosynthetic activity. Orthologues of key flowering genes were differentially expressed, not only in reproductive tissues, but also in leaves and bulbs, suggesting their role in flower-signal transduction and the bulbing process. More than 100 variants and isoforms of enzymes involved in organosulfur metabolism were differentially expressed and had organ-specific patterns. In addition to plant genes, viral RNA of at least four garlic viruses was detected, mostly in the roots and cloves, whereas only 1-4% of the reads were found in the foliage leaves. The de novo transcriptome of fertile garlic represents a new resource for research and breeding of this important crop, as well as for the development of effective molecular markers for useful traits, including fertility and seed production

  20. Regulatory Monitoring of Fortified Foods: Identifying Barriers and Good Practices

    Science.gov (United States)

    Rowe, Laura A; Vossenaar, Marieke; Garrett, Greg S

    2015-01-01

    While fortification of staple foods and condiments has gained enormous global traction, poor performance persists throughout many aspects of implementation, most notably around the critical element of regulatory monitoring, which is essential for ensuring foods meet national fortification standards. Where coverage of fortified foods is high, limited nutritional impact of fortification programs largely exists due to regulatory monitoring that insufficiently identifies and holds producers accountable for underfortified products. Based on quality assurance data from 20 national fortification programs in 12 countries, we estimate that less than half of the samples are adequately fortified against relevant national standards. In this paper, we outline key findings from a literature review, key informant interviews with 11 fortification experts, and semi-quantitative surveys with 39 individuals from regulatory agencies and the food fortification industry in 17 countries on the perceived effectiveness of regulatory monitoring systems and barriers to compliance against national fortification standards. Findings highlight that regulatory agencies and industry disagree on the value that enforcement mechanisms have in ensuring compliance against standards. Perceived political risk of enforcement and poorly resourced inspectorate capacity appear to adversely reinforce each other within an environment of unclear legislation to create a major hurdle for improving overall compliance of fortification programs against national standards. Budget constraints affect the ability of regulatory agencies to create a well-trained inspector cadre and improve the detection and enforcement of non-compliant and underfortified products. Recommendations to improve fortification compliance include improving technical capacity; ensuring sustained leadership, accountability, and funding in both the private and the public sectors; and removing political barriers to ensure consistent detection of

  1. Energy Content of U.S. Fast-Food Restaurant Offerings 14-Year Trends

    Science.gov (United States)

    Bauer, Katherine W.; Hearst, Mary O.; Earnest, Alicia A.; French, Simone A.; Oakes, J. Michael; Harnack, Lisa J.

    2012-01-01

    Background Within the past decade there has been increasing attention to the role of fast food in the American diet, including a rise in legislative and media-based efforts that address the healthfulness of fast food. However, no studies have been undertaken to evaluate changes in the energy content of fast-food chain restaurant menu items during this period. Purpose To examine changes in the energy content of lunch/dinner menu offerings at eight of the leading fast-food chain restaurants in the U.S. between 1997/1998 and 2009/2010. Methods Menu offerings and nutrient composition information were obtained from archival versions of the University of Minnesota Nutrition Coordinating Center Food and Nutrient Database. Nutrient composition information for items was updated biannually. Changes in median energy content of all lunch/dinner menu offerings and specific categories of menu items among all restaurants and for individual restaurants were examined. Data were collected between 1997 and 2010 and analysis was conducted in 2011. Results Spanning 1997/1998 and 2009/2010, the number of lunch/dinner menu items offered by the restaurants in the study increased by 53%. Across all menu items, the median energy content remained relatively stable over the study period. Examining specific food categories, the median energy content of desserts and condiments increased, the energy content of side items decreased, and energy content of entrees and drinks remained level. Conclusions While large increases in the number of menu items were observed, there have been few changes in the energy content of menu offerings at the leading fast-food chain restaurants examined in this study. PMID:23079171

  2. Energy content of U.S. fast-food restaurant offerings: 14-year trends.

    Science.gov (United States)

    Bauer, Katherine W; Hearst, Mary O; Earnest, Alicia A; French, Simone A; Oakes, J Michael; Harnack, Lisa J

    2012-11-01

    Within the past decade, there has been increasing attention to the role of fast food in the American diet, including a rise in legislative and media-based efforts that address the healthfulness of fast food. However, no studies have been undertaken to evaluate changes in the energy content of fast-food chain restaurant menu items during this period. To examine changes in the energy content of lunch/dinner menu offerings at eight of the leading fast-food chain restaurants in the U.S. between 1997-1998 and 2009-2010. Menu offerings and nutrient composition information were obtained from archival versions of the University of Minnesota Nutrition Coordinating Center Food and Nutrient Database. Nutrient composition information for items was updated biannually. Changes in median energy content of all lunch/dinner menu offerings and specific categories of menu items among all restaurants and for individual restaurants were examined. Data were collected between 1997 and 2010 and analysis was conducted in 2011. Spanning 1997-1998 and 2009-2010, the number of lunch/dinner menu items offered by the restaurants in the study increased by 53%. Across all menu items, the median energy content remained relatively stable over the study period. Examining specific food categories, the median energy content of desserts and condiments increased, the energy content of side items decreased, and energy content of entrées and drinks remained level. Although large increases in the number of menu items were observed, there have been few changes in the energy content of menu offerings at the leading fast-food chain restaurants examined in this study. Copyright © 2012 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  3. Probiotic Properties of Exopolysaccharide-Producing Lactobacillus Strains Isolated from Tempoyak

    Directory of Open Access Journals (Sweden)

    Eilaf Suliman Khalil

    2018-02-01

    Full Text Available Tempoyak is a functional Malaysian food (an acid-fermented condiment which is produced from the pulp of the durian (Durio zibethinus fruit. The current study aimed to isolate and identify potential exopolysaccharide (EPS-producing Lactobacillus strains from tempoyak for potential use as probiotics. Seven isolates (DUR2, DUR4, DUR5, DUR8, DUR12, DUR18, and DUR20 out of 44 were able to produce EPS, and exhibited resistance to acid and bile salt compared to the reference strains Lactobacillus rhmnosus (ATCC53103 and L. plantarum (ATCC8014. The seven isolated strains belonged to five different species—L. plantarum, L. fermentum, L. crispatus, L. reuteri, and L. pentosus—which were identified using API 50 CHL and 16S rRNA gene sequences (Polymerase chain reaction, PCR – based. The seven strains displayed different ability to produce EPS (100–850 mg/L. Isolates exhibited a high survivability to acid (pH 3.0, bile salts (0.3%, and gastrointestinal tract model (<70%. Results showed that the auto-aggregation and cell surface hydrophobicity ranged from 39.98% to 60.09% and 50.80% to 80.53%, respectively, whereas, the highest co-aggregation value (66.44% was observed by L. fermentum (DUR8 with Pseudomonas aeruginosa. The isolates showed good inhibitory activity against tested pathogens, high antioxidant activity (32.29% to 73.36%, and good ability to reduce cholesterol (22.55% to 75.15%. Thus, the seven tested strains have value as probiotics.

  4. Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties.

    Science.gov (United States)

    Huynh, Hue Linh; Danhi, Robert; Yan, See Wan

    2016-01-01

    Historically, fish sauce has been a standard condiment and ingredient in various Southeast Asian cuisines. Moreover, fish sauce imparts umami taste, which may enhance perceived saltiness in food. This quality suggests that fish sauce may be used as a partial substitute for sodium chloride (NaCl) in food preparation, which may present a valuable option for health-conscious and salt-restricted consumers. However, the degree to which NaCl can be decreased in food products without compromising taste and consumer acceptance has not been determined. We hypothesized that NaCl content in food may be reduced by partial replacement with fish sauce without diminishing palatability and consumer acceptance. Preparations of 3 types of food were assessed to test this hypothesis: chicken broth (n = 72); tomato sauce (n = 73); and coconut curry (n = 70). In the first session, the percentage of NaCl that could be replaced with fish sauce without a significant change in overall taste intensity was determined for each type of food using the 2-Alternative Forced Choice method. In the second session, subjects rated 5 samples for each food with varying NaCl and/or fish sauce content on 3 sensory attributes: deliciousness; taste intensity; and saltiness. Our results demonstrate that NaCl reduction was possible in chicken broth, tomato sauce, and coconut curry at 25%, 16%, and 10%, respectively, without a significant loss (P < 0.05) in deliciousness and overall taste intensity. These results suggest that it is possible to replace NaCl in foods with fish sauce without reducing overall taste intensity and consumer acceptance. © 2015 Institute of Food Technologists®

  5. Demand for fisheries products in Brazil

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    Daniel Yokoyama Sonoda

    2012-10-01

    Full Text Available Fish consumption per capita in Brazil is relatively modest when compared to other animal proteins. This study analyses the influence of protein prices, other food prices and population income on the fish demand in Brazil. First, the problem of fish supply in Brazil is characterized. It is followed by reviews of the relevant economic theory and methods of Almost Ideal Demand System - AIDS and their elasticity calculations. A descriptive analysis of fish demand in Brazil using the microdata called "Pesquisa de Orçamento Familiar" (Familiar Budget Research - POF 2002-2003 is presented. Finally, demand functions and their elasticities are calculated for two different cases: one considering five groups of animal proteins (Chicken; Milk and Eggs; Fish; Processed Proteins and Red Meat and other with seven groups of food categories (Cereals; Vegetables and Fruits; Milky and Eggs; Oils and Condiments; Fish; Other processed foods; and Meats. The main results are: per capita consumption of fish (4.6 kg per inhabitant per year is low in Brazil because few households consume fish. When only households with fish consumption are considered, the per capita consumption would be higher: 27.2 kg per inhabitant per year. The fish consumption in the North-East Region is concentrated in the low-income class. In the Center-South Region, the fish consumption is lower and concentrated in the intermediate income classes. The main substitutes for fish are the processed proteins and not the traditional types of meat, such as chicken and red meat.

  6. Examination of food industry progress in reducing the sodium content of packaged foods in Canada: 2010 to 2013.

    Science.gov (United States)

    Arcand, JoAnne; Jefferson, Katherine; Schermel, Alyssa; Shah, Ferdeela; Trang, Susan; Kutlesa, Daniela; Lou, Wendy; L'Abbe, Mary R

    2016-06-01

    In 2010, as part of a national sodium reduction strategy, Canada published sodium reduction benchmark targets for packaged foods; however, no evaluation of this policy has occurred. The objective was to evaluate changes in the sodium content of packaged foods, identify categories reduced in sodium, and determine the proportion meeting Health Canada's sodium reduction benchmarks. This was a cross-sectional analysis of Canadian packaged foods in 2010 and 2013 (n = 10 487 and n = 15 394, respectively). Sodium content was obtained from the Nutrition Facts table. Overall, 16.2% of food categories had significantly reduced sodium levels. The greatest shifts in the distribution of sodium within food categories occurred in imitation seafood (mean ± SD, mg/100 g; 602 ± 50 to 444 ± 81, 26.2%, p = 0.002), condiments (1309 ± 790 to 1048 ± 620, 19.9%, p = 0.005), breakfast cereals (375 ± 26 to 301 ± 242, 19.7%, p = 0.001), canned vegetables/legumes (269 ± 156 to 217 ± 180, 19.3%, p foods meeting at least 1 of the 3 phases of the sodium reduction benchmark targets slightly increased (51.4% to 58.2%) and the proportion exceeding maximum benchmark levels decreased (25.2% to 20.8%). These data provide a critical evaluation of changes in sodium levels in the Canadian food supply. Although progress in reducing sodium in packaged foods is evident, the food industry needs to continue efforts in reducing the sodium in the foods they produce.

  7. Traditional knowledge of wild edible plants used in the northwest of the Iberian Peninsula (Spain and Portugal: a comparative study

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    Lastra Juan

    2007-06-01

    Full Text Available Abstract Background We compare traditional knowledge and use of wild edible plants in six rural regions of the northwest of the Iberian Peninsula as follows: Campoo, Picos de Europa, Piloña, Sanabria and Caurel in Spain and Parque Natural de Montesinho in Portugal. Methods Data on the use of 97 species were collected through informed consent semi-structured interviews with local informants. A semi-quantitative approach was used to document the relative importance of each species and to indicate differences in selection criteria for consuming wild food species in the regions studied. Results and discussion The most significant species include many wild berries and nuts (e.g. Castanea sativa, Rubus ulmifolius, Fragaria vesca and the most popular species in each food-category (e.g. fruits or herbs used to prepare liqueurs such as Prunus spinosa, vegetables such as Rumex acetosa, condiments such as Origanum vulgare, or plants used to prepare herbal teas such as Chamaemelum nobile. The most important species in the study area as a whole are consumed at five or all six of the survey sites. Conclusion Social, economic and cultural factors, such as poor communications, fads and direct contact with nature in everyday life should be taken into account in determining why some wild foods and traditional vegetables have been consumed, but others not. They may be even more important than biological factors such as richness and abundance of wild edible flora. Although most are no longer consumed, demand is growing for those regarded as local specialties that reflect regional identity.

  8. Relationship of species Piper based on morphological and leaf essential oils characters in Yogyakarta

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    PURNOMO

    2005-01-01

    Full Text Available Some of Piper species were used for traditional medicines and condiments. The leaf essential oil (terpenoid of those Piper species usually were used as a main component in traditional medicine. The taxonomycal study was aimed to determined Piper species relationships based on morphological and leaf essential oils characters. The plants were obtained by exploring this province, and samples were collected for identification and leaf essential oils isolation purposes. Species identification were carried out based on identification key (Backer and Bakhuizen v.d. Brink, 1965; Heyne, 1987; Shaorong, 1982. The isolation of leaf essential oils was carried out using Stahl destillation method, and their composition were interpreted with liquid gas chromatography, using caryophyllene and -pinene as a standard of essential oils component. Dendrogram, which showed phenetic relationships among those species, were obtained by hierarchical cluster analysis method. Results of the research showed that there were 8 species found as cultivated plants in Yogyakarta, which were P. miniatum Bl., P. betle L., P. recurvum Bl., P. aduncum L., P. nigrum L., P. cubeba L.f., P. retrofractum Vahl., and P. sarmentosum Roxb. Ex Hunter. Relationship between species of Piper based on morphological character showed that P. aduncum and P. sarmentosum at the same cluster on 69.2% similarity level, and 40.4% similarity level to the other clusters. Relationsips between species of Piper based on leaf essential oils character resulted the difference cluster among the species, P. retrofractum separated from the other species at 45.5% similarity level, P. aduncum and P. cubeba indicated the higest similarity level (81.5%.

  9. Dietary patterns are associated with child, maternal and household-level characteristics and overweight/obesity among young Samoan children.

    Science.gov (United States)

    Choy, Courtney C; Wang, Dongqing; Baylin, Ana; Soti-Ulberg, Christina; Naseri, Take; Reupena, Muagututia S; Thompson, Avery A; Duckham, Rachel L; Hawley, Nicola L

    2018-05-01

    Among young Samoan children, diet may not be optimal: in 2015, 16·1 % of 24-59-month-olds were overweight/obese, 20·3 % stunted and 34·1 % anaemic. The present study aimed to identify dietary patterns among 24-59-month-old Samoan children and evaluate their association with: (i) child, maternal and household characteristics; and (ii) nutritional status indicators (stunting, overweight/obesity, anaemia). A community-based, cross-sectional study. Principal component analysis on 117 FFQ items was used to identify empirical dietary patterns. Distributions of child, maternal and household characteristics were examined by factor score quintiles. The regression of nutritional status indicators v. these quintiles was performed using logistic regression models. Ten villages on the Samoan island of Upolu. A convenience sample of mother-child pairs (n 305). Two dietary patterns, modern and neo-traditional, emerged. The modern pattern was loaded with 'westernized' foods (red meat, condiments and snacks). The neo-traditional pattern included vegetables, local starches, coconuts, fish and poultry. Following the modern diet was associated with urban residence, greater maternal educational attainment, higher socio-economic status, lower vitamin C intake and higher sugar intake. Following the neo-traditional diet was associated with rural residence, lower socio-economic status, higher vitamin C intake and lower sugar intake. While dietary patterns were not related to stunting or anaemia, following the neo-traditional pattern was positively associated with child overweight/obesity (adjusted OR=4·23, 95 % CI 1·26, 14·17, for the highest quintile, P-trend=0·06). Further longitudinal monitoring and evaluation of early childhood growth and development are needed to understand the influences of early diet on child health in Samoa.

  10. AMBANG DETEKSI DAN PREFERENSI RASA UMAMI DALAM MODEL PANGAN

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    Dede R. Adawiyah

    2017-06-01

    Full Text Available Umami is one of the basic taste produced by monosodium glutamate (MSG. Generally, commercial MSG products did not specify the amount of a certain dose to produce palatable food. This problem could lead to uncontrolled and excessive use of MSG by consumers. The aim of this study was to determine the values for the detection and preference threshold of umami taste from commercial MSG products at different salt level. The detection threshold was determined using R-index method in salt solutions. The preference threshold was determined by using hedonic rating in food model. A food model selected in this case is spinach soup that is commonly consumed by Indonesian. The salt concentrations for detection and preference threshold experiment were 0.42 and 0.30 g/100 mL. Umami taste preference threshold value using Fechner’s psychophysic equation for 0.30 g/100 mL salt concentration is 0.25 g MSG/100 mL, while for 0.42 g/100 mL salt concentration, the umami taste preference threshold value is 0.06 g MSG/100 mL. Detection threshold value using R-index method for 0.30 g/100 mL salt concentration is 0.05 g MSG/100 mL, while for 0.42 g/100 mL salt concentration is 0.02 g MSG/100 mL. Different salt concentrations leads to differences in the values of threshold preferences and detection threshold of the umami taste of MSG. Increasing salt concentration tends to decrease the detection and preference threshold of umami taste from MSG. This research results could be used as the basic information in food product formulation such as seasoning and condiment using mixtures of salt and MSG.

  11. Colon cancer proliferating desulfosinigrin in wasabi (Wasabia japonica).

    Science.gov (United States)

    Weil, Marvin J; Zhang, Yanjun; Nair, Muraleedharan G

    2004-01-01

    A reduced incidence of different types of cancer has been linked to consumption of Brassica vegetables, and there is evidence that glucosinolates (GSLs) and their hydrolysis products play a role in reducing cancer risk. Wasabi (Wasabia japonica) and horseradish (Armoracia rusticana), both Brassica vegetables, are widely used condiments both in Japanese cuisine and in the United States. Desulfosinigrin (DSS) (1) was isolated from a commercially available wasabi powder and from fresh wasabi roots. Sinigrin (2) was isolated from horseradish roots. DSS and sinigrin were evaluated for their inhibitory effects on cyclooxygenase-1 (COX-1) and cyclooxygenase-2 (COX-2) enzymes, on lipid peroxidation, and on the proliferation of human colon (HCT-116), breast (MCF-7), lung (NCIH460), and central nervous system (CNS, SF-268) cancer cell lines. DSS did not inhibit COX enzymes or lipid peroxidation at 250 microg/ml. Sinigrin inhibited lipid peroxidation by 71% at 250 microg/ml. However, DSS promoted the growth of HCT-116 (colon) and NCI H460 (lung) human cancer cells as determined by the MTT assay in a concentration-dependent manner. At 3.72 microg/ml, a 27% increase in the number of viable human HCT-116 colon cancer cells was observed; the corresponding increases at 7.50 and 15 microg/ml were 42 and 69%, respectively. At 60 microg/ml, DSS doubled the number of HCT-16 colon cancer cells. For NCI H460 human lung cancer cells, DSS at 60 microg/ml increased the cell number by 20%. Sinigrin showed no proliferating effect on the tumor cells tested. This is the first report of the tumor cell-proliferating activity by a desulfoglucosinolate, the biosynthetic precursor of GSLs found in Brassica spp.

  12. Evaluating strategies to improve glucosinolate concentration and root yield of field-grown horseradish in a Mediterranean environment: preliminary results

    Directory of Open Access Journals (Sweden)

    Anna Rita Rivelli

    2016-03-01

    Full Text Available Horseradish is grown for its enlarged taproot that is widely used as a dish condiment and as a source of horseradish peroxidase. Nowadays, the species is gaining great interest due to the richness in bioactive compounds that besides providing a high nutritional value are tested for innovative applications in different fields. Nevertheless, the effect of crop management on root yield and glucosinolates (GLS biosynthesis is poorly documented. Aim of this study was to evaluate the root yield and GLS concentration of two field-grown horseradish accessions (Cor and Mon grown with nitrogen (N alone and both N and sulphur (S (-N-S, +N-S and +N+S treatments and harvested at different times [late autumn (LA, 2011 and 2012, early spring (ES, 2012]. Yield increased throughout the harvests up to 48% on average of the fertilised treatments and 25% in the unfertilised control. Conversely, root GLS concentration significantly declined in the unfertilised control throughout the harvests [from 7.6 in LA_2011 to 1.43 μmol/g dry matter (DM in LA_2012] while it highly increased in plants grown with N alone and with both N and S by 46 and 98%, respectively, from LA_2011 to ES_2012 (up to 11.9 and 21.1 μmol/g DM, respectively; then it drastically decreased by 80% on average, in the next harvest. Among individual GLS, the concentration of sinigrin and nasturtin similarly varied as effect of the analysed factors, showing the highest values in Cor accession. The data show that although the level of GLS is highly dependent on genotype, fertilisation and harvesting date may play a primary role in determining the yield and GLS concentration in horseradish root.

  13. Neuroprotective efficacy and therapeutic window of curcuma oil: in rat embolic stroke model

    Science.gov (United States)

    Dohare, Preeti; Garg, Puja; sharma, Uma; Jagannathan, NR; Ray, Madhur

    2008-01-01

    Background Among the naturally occurring compounds, turmeric from the dried rhizome of the plant Curcuma longa has long been used extensively as a condiment and a household remedy all over Southeast Asia. Turmeric contains essential oil, yellow pigments (curcuminoids), starch and oleoresin. The present study was designed for investigating the neuroprotective efficacy and the time window for effective therapeutic use of Curcuma oil (C. oil). Method In the present study, the effect of post ischemic treatment of C.oil after ischemia induced by occlusion of the middle cerebral artery in the rat was observed. C.oil (500 mg/kg body wt) was given 4 hrs post ischemia. The significant effect on lesion size as visualized by using diffusion-weighted magnetic resonance imaging and neuroscore was still evident when treatment was started 4 hours after insult. Animals were assessed for behavioral deficit scores after 5 and 24 hours of ischemia. Subsequently, the rats were sacrificed for evaluation of infarct and edema volumes and other parameters. Results C.oil ameliorated the ischemia induced neurological functional deficits and the infarct and edema volumes measured after 5 and 24 hrs of ischemia. After 24 hrs, immunohistochemical and Western blot analysis demonstrated that the expression of iNOS, cytochrome c and Bax/Bcl-2 were altered after the insult, and antagonized by treatment with C.oil. C.oil significantly reduced nitrosative stress, tended to correct the decreased mitochondrial membrane potential, and also affected caspase-3 activation finally apoptosis. Conclusion Here we demonstrated that iNOS-derived NO produced during ischemic injury was crucial for the up-regulation of ischemic injury targets. C.oil down-regulates these targets this coincided with an increased survival rate of neurons. PMID:18826584

  14. Ginger extract modulates Pb-induced hepatic oxidative stress and expression of antioxidant gene transcripts in rat liver.

    Science.gov (United States)

    Mohamed, Omnia Ismail; El-Nahas, Abeer Fekry; El-Sayed, Yasser Said; Ashry, Khaled Mohamed

    2016-07-01

    Spices and herbs are recognized sources of natural antioxidants that can protect from oxidative stress, thus play an important role in chemoprevention of liver diseases. Ginger is used worldwide primarily as a spicy condiment. This study evaluated the ability of ginger extract (GE) to ameliorate oxidative-hepatic toxicity induced by lead acetate (PbAc) in rats. Five groups of animals were used: group I kept as control; groups II, IV, and V received PbAc (1 ppm in drinking water daily for 6 weeks, and kept for an additional 2 weeks without PbAc exposure); group III treated orally with GE (350 mg/kg body weight, 4 d per week) for 6 weeks; group IV (protective) received GE for 2 weeks before and simultaneously with PbAc; and group V (treatment) received GE for 2 weeks after PbAc exposure. GC-MS analysis of GE revealed its content of gingerol (7.09%), quercetin (3.20%), dl-limonene (0.96%), and zingiberene (0.18%). Treatment of PbAc-treated rats with GE has no effect on hepatic Pb concentrations. However, it maintained serum aspartate aminotransferase level, increased hepatic glutathione (157%), glutathione S-transferase (GST) (228%), glutathione peroxidase (GPx) (138%) and catalase (CAT) (112%) levels, and reduced hepatic malondialdehyde (80%). Co-treatment of PbAc group with GE upregulated mRNA expression of antioxidant genes: GST-α1 (1.4-fold), GPx1 (1.8-fold), and CAT (8-fold), while post-treatment with GE upregulated only mRNA expression of GPx1 (1.5-fold). GE has an antioxidant protective efficacy against PbAc-induced hepatotoxicity, which appears more effective than its therapeutic application. However, the changes in antioxidant gene expression were not reflected at the protein level.

  15. Irradiation effect on peroxidation index on Okara-based soybean flour

    Energy Technology Data Exchange (ETDEWEB)

    Sá, Ana Paula N.; Villavicêncio, Anna Lucia C.H. [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil); Góes-Favoni, Silvana S.P.; Giannoni, Juliana A. [Faculdade Tecnológica de Alimentos (FATEC), Marília, SP (Brazil); Arthur, Valter, E-mail: ana.sa@ipen.br, E-mail: silvanafavoni@hotmail.com, E-mail: arthur@cena.cena.usp.br [Centro de Energia Nuclear na Agricultura (CENA/USP), Piracicaba, SP (Brazil)

    2017-07-01

    Soya seasoned flour (SSF), also known as 'farofa', is an industrialized product, low cost, easy to make and can be enriched in order to provide a food with greater nutritional and functional value. In this regard, 'okara' (inert flavored mass obtained as a residue from the soybean extract), is a viable alternative for nutritional enrichment in relation to conventional maize and manioc tempered flours and ionizing radiation process increases its conservation. The present work aimed to use the SSF based 'okara', as a way to reuse a by-product of soybean processing and analyzing the possible effect of gamma irradiation at doses of 1 and 3 kGy, in the analysis of determination of lipid peroxidation. The preparation of SSF containing 'okara', dehydrated condiments and flavor uplifting was held at FATEC Marília. SSF samples were processed at Centro de Energia Nuclear na Agricultura (CENA), University of Piracicaba-SP, irradiated with doses of 1 and 3 KGy in {sup 60}Co source. The dose rate was 0.269/hs. Analyses were performed to determine the peroxide index of control samples and irradiated in triplicate in 1, 15, 30 and 45 storage days in accordance with methodology for oils and fats with modifications. Using this peroxides methodology, it was not possible to detect changes in oxidative quality in SSF samples, within 45 days of storage, with the parameter that the flour showed 29.92% of lipids. We conclude that this product with excellent nutritional attributes about the commercial flour, we must apply a different methodology to detect any radiation damage on lipid compounds. (author)

  16. Irradiation effect on peroxidation index on Okara-based soybean flour

    International Nuclear Information System (INIS)

    Sá, Ana Paula N.; Villavicêncio, Anna Lucia C.H.; Góes-Favoni, Silvana S.P.; Giannoni, Juliana A.; Arthur, Valter

    2017-01-01

    Soya seasoned flour (SSF), also known as 'farofa', is an industrialized product, low cost, easy to make and can be enriched in order to provide a food with greater nutritional and functional value. In this regard, 'okara' (inert flavored mass obtained as a residue from the soybean extract), is a viable alternative for nutritional enrichment in relation to conventional maize and manioc tempered flours and ionizing radiation process increases its conservation. The present work aimed to use the SSF based 'okara', as a way to reuse a by-product of soybean processing and analyzing the possible effect of gamma irradiation at doses of 1 and 3 kGy, in the analysis of determination of lipid peroxidation. The preparation of SSF containing 'okara', dehydrated condiments and flavor uplifting was held at FATEC Marília. SSF samples were processed at Centro de Energia Nuclear na Agricultura (CENA), University of Piracicaba-SP, irradiated with doses of 1 and 3 KGy in 60 Co source. The dose rate was 0.269/hs. Analyses were performed to determine the peroxide index of control samples and irradiated in triplicate in 1, 15, 30 and 45 storage days in accordance with methodology for oils and fats with modifications. Using this peroxides methodology, it was not possible to detect changes in oxidative quality in SSF samples, within 45 days of storage, with the parameter that the flour showed 29.92% of lipids. We conclude that this product with excellent nutritional attributes about the commercial flour, we must apply a different methodology to detect any radiation damage on lipid compounds. (author)

  17. Induction of liver monooxygenases by annatto and bixin in female rats

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    A.C.A.X. De-Oliveira

    2003-01-01

    Full Text Available Annatto or urucum is an orange-yellow dye obtained from Bixa orellana seeds. It has been used as a natural dye in a variety of food products, drugs and cosmetics, and also in Brazilian cuisine as a condiment ('colorau'. Bixin, a carotenoid devoid of provitamin A activity, is the main pigment found in annatto. Some carotenoids (canthaxanthin, astaxanthin and ß-Apo-8'-carotenal are known to be potent inducers of CYP1A1, a property not shared by others (ß-carotene, lycopene and lutein. Little is known, however, about the CYP1A1-inducing properties of bixin and annatto. The present study was performed to determine the effects of an annatto extract (28% bixin and bixin (95% pure on rat liver monooxygenases. Adult female Wistar rats were treated by gavage with daily doses of annatto (250 mg/kg body weight, which contains approximately 70 mg bixin/kg body weight, bixin (250 mg/kg body weight or the vehicle only (corn oil, 3.75 g/kg body weight for 5 consecutive days, or were not treated (untreated control. The activities of aniline-4-hydroxylase (A4H, ethoxycoumarin-O-deethylase (ECOD, ethoxy- (EROD, methoxy- (MROD, pentoxy- (PROD and benzyloxy- (BROD resorufin-O-dealkylases were measured in liver microsomes. Annatto (250 mg/kg containing 70 mg bixin/kg induced EROD (3.8x, MROD (4.2x, BROD (3.3x and PROD (2.4x. Bixin (250 mg/kg was a weaker inducer of EROD (2.7x, MROD (2.3x and BROD (1.9x and did not alter PROD, A4H or ECOD activities. These results suggest that constituents of the extract other than bixin play an important role in the induction of CYP1A and CYP2B observed with annatto food colorings.

  18. Choosing front-of-package food labelling nutritional criteria: how smart were 'Smart Choices'?

    Science.gov (United States)

    Roberto, Christina A; Bragg, Marie A; Livingston, Kara A; Harris, Jennifer L; Thompson, Jackie M; Seamans, Marissa J; Brownell, Kelly D

    2012-02-01

    The 'Smart Choices' programme was an industry-driven, front-of-package (FOP) nutritional labelling system introduced in the USA in August 2009, ostensibly to help consumers select healthier options during food shopping. Its nutritional criteria were developed by members of the food industry in collaboration with nutrition and public health experts and government officials. The aim of the present study was to test the extent to which products labelled as 'Smart Choices' could be classified as healthy choices on the basis of the Nutrient Profile Model (NPM), a non-industry-developed, validated nutritional standard. A total of 100 packaged products that qualified for a 'Smart Choices' designation were sampled from eight food and beverage categories. All products were evaluated using the NPM method. In all, 64 % of the products deemed 'Smart Choices' did not meet the NPM standard for a healthy product. Within each 'Smart Choices' category, 0 % of condiments, 8·70 % of fats and oils, 15·63 % of cereals and 31·58 % of snacks and sweets met NPM thresholds. All sampled soups, beverages, desserts and grains deemed 'Smart Choices' were considered healthy according to the NPM standard. The 'Smart Choices' programme is an example of industries' attempts at self-regulation. More than 60 % of foods that received the 'Smart Choices' label did not meet standard nutritional criteria for a 'healthy' food choice, suggesting that industries' involvement in designing labelling systems should be scrutinized. The NPM system may be a good option as the basis for establishing FOP labelling criteria, although more comparisons with other systems are needed.

  19. Trends in Determinants of Hypercholesterolemia among Chinese Adults between 2002 and 2012: Results from theNational Nutrition Survey.

    Science.gov (United States)

    Song, Peng-Kun; Li, Hong; Man, Qing-Qing; Jia, Shan-Shan; Li, Li-Xiang; Zhang, Jian

    2017-03-15

    Hypercholesterolemia is a known risk factor for cardiovascular diseases and affects a high proportion of the population. This study aimed to assess and compare the determinants of hypercholesterolemia among Chinese adults aged 18 years and above, from 2002 to 2012. The study used a stratified multistage cluster sampling method to select participants. Sociodemographic and lifestyle information was collected during face-to-face interviews. Dietary intake was calculated by 3-day, 24-h dietary records in combination with weighted edible oil and condiments. Hypercholesterolemia was defined as total cholesterol above 6.22 mmol/L (240 mg/dL) from fasting blood samples. The study included 47,701 (mean age 43.0 years) and 39,870 (mean age 51.0 years) participants in 2002 and 2010-2012 surveys respectively. The weighted prevalence of hypercholesterolemia increased from 1.6% (2.1% urban, 1.0% rural) in 2002 to 6.0% (6.4% urban, 5.1% rural) in 2012. The intake of plant-based food decreased but the intake of pork increased over the 10 years. A high intake of protein and pork, alcohol drinking and overweight/obesity were positively associated with hypercholesterolemia. Neither education nor fruit and vegetable intake were associated with hypercholesterolemia. In conclusion, the burden of hypercholesterolemia increased substantially between 2002 and 2012 in China. Unhealthy lifestyle factors and change in traditional dietary pattern were positively associated with hypercholesterolemia. Further research on the role of diet in the development and prevention of hypercholesterolemia is needed.

  20. Determinants of dietary diversity and the potential role of men in improving household nutrition in Tanzania.

    Directory of Open Access Journals (Sweden)

    Justus Ochieng

    Full Text Available Good nutrition is a prerequisite for a healthy and active life, especially for agriculture-dependent households. However, diets in most households in Tanzania lack diversity because the intake of meat, poultry, fish, and vegetables and fruits is low. This study estimates factors influencing dietary diversity of the household, children under five years, and women using primary survey data. It qualitatively assesses male dietary patterns and men's potential role in improving the nutritional status of the entire household. The findings show that the most consumed foods within the household are cereals, vegetables, oils and fats, spices, condiments and beverages. Children (d = 0.4; p<0.05 and women (d = 0.5; p<0.01 in female-headed households have low dietary diversity compared to those in male-headed households. Women and children access less diverse diets since 46% and 26%, achieved minimum dietary diversity respectively. Production of vegetables (coef. 0.34; p<0.05 play an important role in improving the dietary diversity of women. Gender (coef. 0.05; p<0.10 and education of the household head (coef. 0.02; p<0.01, food preparation and nutrition training (coef. 0.10; p<0.05 are important factors influencing dietary diversity of the members of a household. Results suggest that there is a need to support community-based programs to provide information on food and the importance of vegetables, their preparation, consumption and utilization to address food and nutrition challenges. Men can contribute towards improving household nutrition security by reducing consumption of food away from the home, especially during periods of food shortages. We recommend the use of complementary quantitative research to determine the patterns and dynamics of men's dietary diversity and compare it with that of other household members.

  1. Ionising radiation effects on food packaging

    International Nuclear Information System (INIS)

    Ragni, P.; Segre, A. L.; Capitani, D.; Danesi, P.R.

    2001-01-01

    The main aim of any food irradiation treatment is to guarantee the best safe quality of the products, reducing the spreading risk ( c ross-contamination ) for several food-associated diseases. Actually, over 40 countries provide clearances for the treatment of about 45 different types of foodstuffs. EU has to homogenise the situation within the associated States. With the European directive 1999/2/EC Italy, as other EU countries, already has brought into force their regulations to comply. The current Italian regulation on irradiation treatment of foodstuffs is referred since 1996 as follows: a) potatoes, onions and garlic; b) spices, herbs and condiments microbial. The new (April 2001) Italian law allows the possibility to ask for special permission of treatment for other foodstuff which is possible to treat in other E.U. countries. Large majority of foods are submitted to irradiation treatment after they have been packaged. In Dutch cases the study of radiation effects on the package becomes crucial, also because polymeric materials may be affected by ionizing radiation. We performed our studies on several materials employed in food packaging, with a particular care to the role of anti-oxidant additives present in food packaging materials. The attention is pointed on the possible chemical-physical effects induced by radiation on foodstuff packaging. After irradiation in plastic materials two main effects may occur: degradation and cross-linking. The result depending on the comparative rates of the two actions. This kind of information was successfully obtained using NMR methods on a large number of polymers effectively used for the food packaging procedures

  2. Mixed hemimicelles solid-phase extraction based on sodium dodecyl sulfate-coated nano-magnets for selective adsorption and enrichment of illegal cationic dyes in food matrices prior to high-performance liquid chromatography-diode array detection detection.

    Science.gov (United States)

    Qi, Ping; Liang, Zhi-An; Wang, Yu; Xiao, Jian; Liu, Jia; Zhou, Qing-Qiong; Zheng, Chun-Hao; Luo, Li-Ni; Lin, Zi-Hao; Zhu, Fang; Zhang, Xue-Wu

    2016-03-11

    In this study, mixed hemimicelles solid-phase extraction (MHSPE) based on sodium dodecyl sulfate (SDS) coated nano-magnets Fe3O4 was investigated as a novel method for the extraction and separation of four banned cationic dyes, Auramine O, Rhodamine B, Basic orange 21 and Basic orange 22, in condiments prior to HPLC detection. The main factors affecting the extraction of analysts, such as pH, surfactant and adsorbent concentrations and zeta potential were studied and optimized. Under optimized conditions, the proposed method was successful applied for the analysis of banned cationic dyes in food samples such as chili sauce, soybean paste and tomato sauce. Validation data showed the good recoveries in the range of 70.1-104.5%, with relative standard deviations less than 15%. The method limits of determination/quantification were in the range of 0.2-0.9 and 0.7-3μgkg(-1), respectively. The selective adsorption and enrichment of cationic dyes were achieved by the synergistic effects of hydrophobic interactions and electrostatic attraction between mixed hemimicelles and the cationic dyes, which also resulted in the removal of natural pigments interferences from sample extracts. When applied to real samples, RB was detected in several positive samples (chili powders) within the range from 0.042 to 0.177mgkg(-1). These results indicate that magnetic MHSPE is an efficient and selective sample preparation technique for the extraction of banned cationic dyes in a complex matrix. Copyright © 2016 Elsevier B.V. All rights reserved.

  3. Dietary Intake and Sources of Potassium and the Relationship to Dietary Sodium in a Sample of Australian Pre-School Children

    Directory of Open Access Journals (Sweden)

    Siobhan A. O’Halloran

    2016-08-01

    Full Text Available The aim of this study was to determine the intake and food sources of potassium and the molar sodium:potassium (Na:K ratio in a sample of Australian pre-school children. Mothers provided dietary recalls of their 3.5 years old children (previous participants of Melbourne Infant Feeding Activity and Nutrition Trial. The average daily potassium intake, the contribution of food groups to daily potassium intake, the Na:K ratio, and daily serves of fruit, dairy, and vegetables, were assessed via three unscheduled 24 h dietary recalls. The sample included 251 Australian children (125 male, mean age 3.5 (0.19 (SD years. Mean potassium intake was 1618 (267 mg/day, the Na:K ratio was 1.47 (0.5 and 54% of children did not meet the Australian recommended adequate intake (AI of 2000 mg/day for potassium. Main food sources of potassium were milk (27%, fruit (19%, and vegetable (14% products/dishes. Food groups with the highest Na:K ratio were processed meats (7.8, white bread/rolls (6.0, and savoury sauces and condiments (5.4. Children had a mean intake of 1.4 (0.75 serves of fruit, 1.4 (0.72 dairy, and 0.52 (0.32 serves of vegetables per day. The majority of children had potassium intakes below the recommended AI. The Na:K ratio exceeded the recommended level of 1 and the average intake of vegetables was 2 serves/day below the recommended 2.5 serves/day and only 20% of recommended intake. An increase in vegetable consumption in pre-school children is recommended to increase dietary potassium and has the potential to decrease the Na:K ratio which is likely to have long-term health benefits.

  4. Factors associated with weaning practices in term infants: a prospective observational study in Ireland.

    LENUS (Irish Health Repository)

    Tarrant, R C

    2010-11-01

    The WHO (2001) recommends exclusive breast-feeding and delaying the introduction of solid foods to an infant\\'s diet until 6 months postpartum. However, in many countries, this recommendation is followed by few mothers, and earlier weaning onto solids is a commonly reported global practice. Therefore, this prospective, observational study aimed to assess compliance with the WHO recommendation and examine weaning practices, including the timing of weaning of infants, and to investigate the factors that predict weaning at ≤ 12 weeks. From an initial sample of 539 pregnant women recruited from the Coombe Women and Infants University Hospital, Dublin, 401 eligible mothers were followed up at 6 weeks and 6 months postpartum. Quantitative data were obtained on mothers\\' weaning practices using semi-structured questionnaires and a short dietary history of the infant\\'s usual diet at 6 months. Only one mother (0.2%) complied with the WHO recommendation to exclusively breastfeed up to 6 months. Ninety-one (22.6%) infants were prematurely weaned onto solids at ≤ 12 weeks with predictive factors after adjustment, including mothers\\' antenatal reporting that infants should be weaned onto solids at ≤ 12 weeks, formula feeding at 12 weeks and mothers\\' reporting of the maternal grandmother as the principal source of advice on infant feeding. Mothers who weaned their infants at ≤ 12 weeks were more likely to engage in other sub-optimal weaning practices, including the addition of non-recommended condiments to their infants\\' foods. Provision of professional advice and exploring antenatal maternal misperceptions are potential areas for targeted interventions to improve compliance with the recommended weaning practices.

  5. Gamma irradiation effect and time of storage on the beta-carotene rate of dehydrated parsley; Efeito da irradiacao gama e tempo de estoque no teor de beta-caroteno de salsa desidratada

    Energy Technology Data Exchange (ETDEWEB)

    Sebastiao, K.I.; Romanelli, M.F.; Leite, Q.R.; Koseki, P.M.; Hamasaki, K.; Villavicencio, A.L.C.H. [Instituto de Pesquisas Energeticas e Nucleares (IPEN), Sao Paulo, SP (Brazil). Centro de Tecnologia das Radiacoes. Lab. de Analise e Deteccao de Alimentos]. E-mail: villavic@net.ipen.br; Almeida-Muradian, L.B. [Sao Paulo Univ., SP (Brazil). Faculdade de Ciencias Farmaceuticas]. E-mail: ligiabi@usp.br

    2000-07-01

    The A vitamin is an essential nutrient for men. Therefore, this vitamin or one of its precursors must be ingested for a healthful diet. The carotenoids are also called pro-vitamin A. As any another carotenoid, the {beta}-carotene has a structure with many unsaturations, conferring certain instability. It can be modified and even destroyed for acid, light, heat, oxygen; the formation of cis-trans isomers, reduction of its color and its pro-vitacimin A activity reduction can happen. Those alterations can occur during the processing or storage of the food. The use of the ionizing radiation is a kind of food processing that consists of the use of the high energy of the gamma ray or accelerates electrons, capable to ionize molecules. The carotenoids are considered by literature little sensible to the irradiation. It is suggested doses of 1 to 10 kGy in the irradiation of spices, dehydrated condiments and vegetables. These doses are enough to eliminate or to reduce pathogenic microorganisms and insects, to magnify the time of useful life and still substitute the use of chemical fumigants. They also reveal adequate to the organoleptic aspect, not affecting its flavor and smell. This study had as objective to search the different {beta}-carotene levels in samples of dehydrated parsley submitted to the radiation of {sup 60}Co and stored by 6 months. The results gotten in first analysis had not indicated difference significant statistics in {beta}-carotene rate between the controlled sample and the radiated one. After 6 months of storage, were verified that the {beta}-carotene rate had fallen for the half in both samples.

  6. Gamma irradiation effect and time of storage on the beta-carotene rate of dehydrated parsley

    International Nuclear Information System (INIS)

    Sebastiao, K.I.; Romanelli, M.F.; Leite, Q.R.; Koseki, P.M.; Hamasaki, K.; Villavicencio, A.L.C.H.; Almeida-Muradian, L.B.

    2000-01-01

    The A vitamin is an essential nutrient for men. Therefore, this vitamin or one of its precursors must be ingested for a healthful diet. The carotenoids are also called pro-vitamin A. As any another carotenoid, the β-carotene has a structure with many unsaturations, conferring certain instability. It can be modified and even destroyed for acid, light, heat, oxygen; the formation of cis-trans isomers, reduction of its color and its pro-vitacimin A activity reduction can happen. Those alterations can occur during the processing or storage of the food. The use of the ionizing radiation is a kind of food processing that consists of the use of the high energy of the gamma ray or accelerates electrons, capable to ionize molecules. The carotenoids are considered by literature little sensible to the irradiation. It is suggested doses of 1 to 10 kGy in the irradiation of spices, dehydrated condiments and vegetables. These doses are enough to eliminate or to reduce pathogenic microorganisms and insects, to magnify the time of useful life and still substitute the use of chemical fumigants. They also reveal adequate to the organoleptic aspect, not affecting its flavor and smell. This study had as objective to search the different β-carotene levels in samples of dehydrated parsley submitted to the radiation of 60 Co and stored by 6 months. The results gotten in first analysis had not indicated difference significant statistics in β-carotene rate between the controlled sample and the radiated one. After 6 months of storage, were verified that the β-carotene rate had fallen for the half in both samples

  7. Update on the chemopreventive effects of ginger and its phytochemicals.

    Science.gov (United States)

    Baliga, Manjeshwar Shrinath; Haniadka, Raghavendra; Pereira, Manisha Maria; D'Souza, Jason Jerome; Pallaty, Princy Louis; Bhat, Harshith P; Popuri, Sandhya

    2011-07-01

    The rhizomes of Zingiber officinale Roscoe (Zingiberaceae), commonly known as ginger, is one of the most widely used spice and condiment. It is also an integral part of many traditional medicines and has been extensively used in Chinese, Ayurvedic, Tibb-Unani, Srilankan, Arabic, and African traditional medicines, since antiquity, for many unrelated human ailments including common colds, fever, sore throats, vomiting, motion sickness, gastrointestinal complications, indigestion, constipation, arthritis, rheumatism, sprains, muscular aches, pains, cramps, hypertension, dementia, fever, infectious diseases, and helminthiasis. The putative active compounds are nonvolatile pungent principles, namely gingerols, shogaols, paradols, and zingerone. These compounds are some of the extensively studied phytochemicals and account for the antioxidant, anti-inflammatory, antiemetic, and gastroprotective activities. A number of preclinical investigations with a wide variety of assay systems and carcinogens have shown that ginger and its compounds possess chemopreventive and antineoplastic effects. A number of mechanisms have been observed to be involved in the chemopreventive effects of ginger. The cancer preventive activities of ginger are supposed to be mainly due to free radical scavenging, antioxidant pathways, alteration of gene expressions, and induction of apoptosis, all of which contribute towards decrease in tumor initiation, promotion, and progression. This review provides concise information from preclinical studies with both cell culture models and relevant animal studies by focusing on the mechanisms responsible for the chemopreventive action. The conclusion describes directions for future research to establish its activity and utility as a human cancer preventive and therapeutic drug. The above-mentioned mechanisms of ginger seem to be promising for cancer prevention; however, further clinical studies are warranted to assess the efficacy and safety of ginger.

  8. Energy uses in combination processes applying irradiation

    International Nuclear Information System (INIS)

    Brynjolfsson, A.

    1998-01-01

    The costs of energy in the food system are significant and have increased as a result of the growth in population worldwide. This, in turn, demands an increased harvest per area of land, and thus intensive agriculture. The energy used in the food system is not only a drain on limited resources but also has an adverse impact on the environment. It is therefore important to devise methods that reduce energy in all undertakings. The energy used in food irradiation is relatively low compared with other methods and relative to the amount of energy used in producing food. for this reason, food irradiation is an environmentally friendly method and the costs of processing and preserving food do not depend greatly on the fluctuating costs of renewable energy sources such as oil. Irradiation in 60 Co facilities uses a very small amount of energy, about 0.032-0.0465 MJ/kg for radicidation doses of 3 kGy. Irradiation in 5 MV DC electron accelerator facilities uses about twice as much energy; 10 MV travelling wave accelerator facilities use about five times as much and 5 MV X ray facilities about 25 times as much as 60 Co facilities. In practice, X ray facilities are employed only for low dose applications such as sprout inhibition, inactivation of trichina in pork products and disinfestation of fruits, therefore the energy used in low. Frequently, irradiation can be used in combination with other low energy methods such as the sun drying of spices, condiments, vegetables and fish. The overall method of preservation is then particularly environmentally friendly and results in microbiologically safe and wholesome food. (author)

  9. Traditional botanical knowledge of artisanal fishers in southern Brazil.

    Science.gov (United States)

    Baptista, Marcela Meneghetti; Ramos, Marcelo Alves; de Albuquerque, Ulysses Paulino; Coelho-de-Souza, Gabriela; Ritter, Mara Rejane

    2013-07-30

    This study characterized the botanical knowledge of artisanal fishers of the Lami community, Porto Alegre, southern Brazil based on answers to the following question: Is the local botanical knowledge of the artisanal fishers of the rural-urban district of Lami still active, even since the district's insertion into the metropolitan region of Porto Alegre? This region, which contains a mosaic of urban and rural areas, hosts the Lami Biological Reserve (LBR) and a community of 13 artisanal fisher families. Semi-structured interviews were conducted with 15 fishers, complemented by participatory observation techniques and free-lists; in these interviews, the species of plants used by the community and their indicated uses were identified. A total of 111 species belonging to 50 families were identified. No significant differences between the diversities of native and exotic species were found. Seven use categories were reported: medicinal (49%), human food (23.2%), fishing (12.3%), condiments (8%), firewood (5%), mystical purposes (1.45%), and animal food (0.72%). The medicinal species with the highest level of agreement regarding their main uses (AMUs) were Aloe arborescens Mill., Plectranthus barbatus Andrews, Dodonaea viscosa Jacq., Plectranthus ornatus Codd, Eugenia uniflora L., and Foeniculum vulgare Mill. For illness and diseases, most plants were used for problems with the digestive system (20 species), followed by the respiratory system (16 species). This community possesses a wide botanical knowledge, especially of medicinal plants, comparable to observations made in other studies with fishing communities in coastal areas of the Atlantic Forest of Brazil. Ethnobotanical studies in rural-urban areas contribute to preserving local knowledge and provide information that aids in conserving the remaining ecosystems in the region.

  10. Associations between Dietary Patterns and Blood Pressure in a Clinical Sample of Overweight Adults.

    Science.gov (United States)

    Ndanuko, Rhoda N; Tapsell, Linda C; Charlton, Karen E; Neale, Elizabeth P; Batterham, Marijka J

    2017-02-01

    Dietary pattern analysis provides important evidence revealing diet-disease relationships. It may be especially useful in areas less well researched, such as diet and hypertension in clinical populations. The aim of this study was to identify the association between dietary patterns and blood pressure (BP) in a sample of overweight adults volunteering for a clinical trial for weight loss. This cross-sectional analysis used baseline data from the HealthTrack study, a 12-month randomized controlled trial. Dietary intake was evaluated with 4-day food records. Participants were 328 adults recruited from the Illawarra region of New South Wales, Australia, between May 2014 and April 2015. Resting BP and 24-hour urine sodium and potassium were measured. Dietary patterns were derived by principal component analysis from 21 food groups. Multiple regression analysis was performed to assess the association between the extracted dietary patterns and BP. The participants' mean age was 43.6±8.0 years, mean body mass index was 32.4±4.2, and mean systolic BP/diastolic BP was 124.9±14.5/73.3±9.9 mm Hg. Six major dietary patterns were identified: "nuts, seeds, fruit, and fish," "milk and meat," "breads, cereals, and snacks," "cereal-based products, fats, and oils," "alcohol, eggs, and legumes," and "savoury sauces, condiments, and meat." The "nuts, seeds, fruit, and fish" dietary pattern was significantly and inversely associated with systolic BP (F [7,320]=15.248; Ppattern rich in nuts, seeds, fruit, and fish was inversely associated with blood pressure in this clinical sample. The findings suggest that current dietary guidelines are relevant to an overweight clinical population and support the value of dietary pattern analysis when exploring the diet-disease relationship. Copyright © 2017 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  11. Sodium pyrophosphate enhances iron bioavailability from bouillon cubes fortified with ferric pyrophosphate.

    Science.gov (United States)

    Cercamondi, Colin I; Duchateau, Guus S M J E; Harika, Rajwinder K; van den Berg, Robin; Murray, Peter; Koppenol, Wieneke P; Zeder, Christophe; Zimmermann, Michael B; Moretti, Diego

    2016-08-01

    Fe fortification of centrally manufactured and frequently consumed condiments such as bouillon cubes could help prevent Fe deficiency in developing countries. However, Fe compounds that do not cause sensory changes in the fortified product, such as ferric pyrophosphate (FePP), exhibit low absorption in humans. Tetra sodium pyrophosphate (NaPP) can form soluble complexes with Fe, which could increase Fe bioavailability. Therefore, the aim of this study was to investigate Fe bioavailability from bouillon cubes fortified with either FePP only, FePP+NaPP, ferrous sulphate (FeSO4) only, or FeSO4+NaPP. We first conducted in vitro studies using a protocol of simulated digestion to assess the dialysable and ionic Fe, and the cellular ferritin response in a Caco-2 cell model. Second, Fe absorption from bouillon prepared from intrinsically labelled cubes (2·5 mg stable Fe isotopes/cube) was assessed in twenty-four Fe-deficient women, by measuring Fe incorporation into erythrocytes 2 weeks after consumption. Fe bioavailability in humans increased by 46 % (P<0·005) when comparing bouillons fortified with FePP only (4·4 %) and bouillons fortified with FePP+NaPP (6·4 %). Fe absorption from bouillons fortified with FeSO4 only and with FeSO4+NaPP was 33·8 and 27·8 %, respectively (NS). The outcome from the human study is in agreement with the dialysable Fe from the in vitro experiments. Our findings suggest that the addition of NaPP could be a promising strategy to increase Fe absorption from FePP-fortified bouillon cubes, and if confirmed by further research, for other fortified foods with complex food matrices as well.

  12. Eating patterns, dietary quality and obesity.

    Science.gov (United States)

    Nicklas, T A; Baranowski, T; Cullen, K W; Berenson, G

    2001-12-01

    Obesity among children has reached epidemic proportions. Today, an estimated one in four children in the United States is overweight. while 11% arc obese. Children who are overweight tend to remain so up to 20 years of age; in general, they have a 1.5- to twofold higher risk for becoming overweight as adults. The prevalence of overweight has increased approximately twofold in the 20-year period from 1974 to 1994, with the largest increases observed among 19- to 24-year-olds. The annual increases in weight and obesity that occurred from 1983 to 1994 were 50% higher than those from 1973 to 1982. Overweight youth are 2.4 times as likely to have a high serum total cholesterol level, and 43.5 times as likely to have three cardiovascular risk factors. Although the total energy intake of children has remained the same, and the macronutrient density of the diet has changed, the percentage of energy from fat has decreased, while that from carbohydrates and protein has increased. Children have been consuming lower amounts of fats/oils, vegetables/soups, breads/grains, mixed meats, desserts, candy, and eggs. and increasing amounts of fruits/fruit juices, beverages. poultry, snacks, condiments, and cheese. Changes in specific eating patterns may explain the increase in adiposity among children; e.g., increases have occurred in the number of meals eaten at restaurants, food availability, portion sizes, snacking and meal-skipping. Successful prevention and treatment of obesity in childhood could reduce the adult incidence of cardiovascular disease. Because substantial weight loss is difficult to maintain, the prevention of obesity by promoting healthier lifestyles should be one of our highest priorities in the new millennium.

  13. Irradiation effect on antifungal potential Myristica fragrans (nutmeg) essential oil, a preliminary study

    Energy Technology Data Exchange (ETDEWEB)

    Duarte, Renato C.; Fanaro, Gustavo B.; Koike, Amanda C.R.; Villavicencio, Anna Lucia C.H., E-mail: gbfanaro@ipen.b, E-mail: amandaramos@usp.b, E-mail: villavic@ipen.b [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

    2011-07-01

    The Myristica fragrans (nutmeg) is any of several species of trees in genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia, or Spice Islands. Widely used as a food condiment and flavoring, used in perfumery and medicine. The nutmeg has many biological properties as analgesic, antiseptic, antispasmodic, aphrodisiac, astringent, carminative, haemostatic, insecticidal and parasiticide. Previous research has revealed interesting antimicrobial effect of nutmeg essential oil. Spices irradiation is a worldwide process used and this technique is an effective pathogenic microorganisms control providing consumers food security. By the fact nutmeg not only used in food, but also as an essential oil raw material this study investigated the nutmeg different irradiation doses influence on the possible antimicrobial potential oil. The aim of this study was evaluate the antifungal potential oil from unirradiated and irradiated nutmeg in the fungus Guignardia citricarpa that causes serious damage in orange plantations. The Myristica fragrans samples were irradiated in {sup 60}Co irradiator at doses of 5.0 and 10.0 kGy. The oil was used in 50 and 100% of concentration (irradiated and not irradiated). The essential oil in high concentration could be a good substitute for the pesticides used to control the fungus Guignardia citricarpa, the nutmeg irradiation treatment with the doses 5.0 and 10.0 kGy did not changed the results in the essential oil effectiveness. It is clear that is necessary others studies with others doses to verify the radiation ionizing influence in the essential oil activity and the oil application efficiency in the field against the fungus. (author)

  14. Alkaloids from piper: a review of its phytochemistry and pharmacology.

    Science.gov (United States)

    Gutierrez, Rosa Martha Perez; Gonzalez, Adriana Maria Neira; Hoyo-Vadillo, Carlos

    2013-02-01

    Piper has been used for long timelike condiment and food, but also in traditional medicine around of the world. This work resumes the available and up to date work done on members of the Piperaceae family and their uses for therapeutic purposes. Information on Piper genus was gathered via internet using scientific databases such as Scirus, Google Scholar, CAB-abstracts, MedlinePlus, Pubmed, SciFinder, Scopus and Web of Science. The largeleafed perennial plant Piper is used for its spicy aromatic scent and flavor. It has an important presence in the cuisine of different cultures. Another quality of these plants is their known medicinal properties. It has been used as emollient, antirheumatic, diuretic, stimulant, abortifacient, anti-inflammatory, antibacterial, antifungal and antidermatophytic. A survey of the literature shows that the genus Piper is mainly known for its alkaloids with cytotoxic, chemopreventive, antimetastatic and antitumor properties in several types of cancer. Studies of its alkaloids highlight the existence of various potential leads to develop new anti-cancer agents. Modern pharmacology studies have demonstrated that its crude extracts and active compounds possess wide pharmacological activities, especially asantioxidant, anti-depressive, hepatoprotective, antimicrobial, anti-obesity, neuropharmacological, to treat cognitive disorders, anti-hyperlipidemic, anti-feedant, cardioactive, immuno-enhancing, and anti-inflamatory. All this evidence supporting its traditional uses. This review summarizes the up-to-date and comprehensive information concerning the botany, traditional use, phytochemistry and pharmacology of Piper together with its toxicology, and discusses the possible trend and scope for further research on Piper in the future.

  15. Alert for an epidemic of oral cancer due to use of the betel quid substitutes gutkha and pan masala: a review of agents and causative mechanisms.

    Science.gov (United States)

    Nair, Urmila; Bartsch, Helmut; Nair, Jagadeesan

    2004-07-01

    In south-east Asia, Taiwan and Papua New Guinea, smoking, alcohol consumption and chewing of betel quid with or without tobacco or areca nut with or without tobacco are the predominant causes of oral cancer. In most areas, betel quid consists of a mixture of areca nut, slaked lime, catechu and several condiments according to taste, wrapped in a betel leaf. Almost all habitual chewers use tobacco with or without the betel quid. In the last few decades, small, attractive and inexpensive sachets of betel quid substitutes have become widely available. Aggressively advertised and marketed, often claimed to be safer products, they are consumed by the very young and old alike, particularly in India, but also among migrant populations from these areas world wide. The product is basically a flavoured and sweetened dry mixture of areca nut, catechu and slaked lime with tobacco (gutkha) or without tobacco (pan masala). These products have been strongly implicated in the recent increase in the incidence of oral submucous fibrosis, especially in the very young, even after a short period of use. This precancerous lesion, which has a high rate of malignant transformation, is extremely debilitating and has no known cure. The use of tobacco with lime, betel quid with tobacco, betel quid without tobacco and areca nut have been classified as carcinogenic to humans. As gutkha and pan masala are mixtures of several of these ingredients, their carcinogenic affect can be surmised. We review evidence that strongly supports causative mechanisms for genotoxicity and carcinogenicity of these substitute products. Although some recent curbs have been put on the manufacture and sale of these products, urgent action is needed to permanently ban gutkha and pan masala, together with the other established oral cancer-causing tobacco products. Further, education to reduce or eliminate home-made preparations needs to be accelerated.

  16. Irradiation effect on antifungal potential Myristica fragrans (nutmeg) essential oil, a preliminary study

    International Nuclear Information System (INIS)

    Duarte, Renato C.; Fanaro, Gustavo B.; Koike, Amanda C.R.; Villavicencio, Anna Lucia C.H.

    2011-01-01

    The Myristica fragrans (nutmeg) is any of several species of trees in genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia, or Spice Islands. Widely used as a food condiment and flavoring, used in perfumery and medicine. The nutmeg has many biological properties as analgesic, antiseptic, antispasmodic, aphrodisiac, astringent, carminative, haemostatic, insecticidal and parasiticide. Previous research has revealed interesting antimicrobial effect of nutmeg essential oil. Spices irradiation is a worldwide process used and this technique is an effective pathogenic microorganisms control providing consumers food security. By the fact nutmeg not only used in food, but also as an essential oil raw material this study investigated the nutmeg different irradiation doses influence on the possible antimicrobial potential oil. The aim of this study was evaluate the antifungal potential oil from unirradiated and irradiated nutmeg in the fungus Guignardia citricarpa that causes serious damage in orange plantations. The Myristica fragrans samples were irradiated in 60 Co irradiator at doses of 5.0 and 10.0 kGy. The oil was used in 50 and 100% of concentration (irradiated and not irradiated). The essential oil in high concentration could be a good substitute for the pesticides used to control the fungus Guignardia citricarpa, the nutmeg irradiation treatment with the doses 5.0 and 10.0 kGy did not changed the results in the essential oil effectiveness. It is clear that is necessary others studies with others doses to verify the radiation ionizing influence in the essential oil activity and the oil application efficiency in the field against the fungus. (author)

  17. Food irradiation for developing countries in Africa

    International Nuclear Information System (INIS)

    1990-12-01

    The amount of post-harvest losses of food is considered to be highest on the African continent. As a result, increasing numbers of countries in Africa are suffering from problems of hunger and malnutrition, which range from chronic to acute. Food irradiation could play an important role in reducing the high rate of food losses especially in the case of food grain, root crops and dried food in this continent provided that proper infrastructure to employ this technique could be identified. Irradiation could contribute positively to the safety of food from microbiological and parasitic infection. A panel of experts participated at the round table discussion to assess the potential application of the technology in Africa. Some of the items for which technical feasibility has been established for food irradiation preservation include yams, onions, potatoes, maize, millet, sorghum, cowpeas and other pulses, cocoa beans, spices (pepper) and condiments, meat and poultry, fish and fishery products, animal feed, etc. In considered the local demand, a suitable choice of the type and size of the facility should be made. The design should allow up-grading in both size and automated operation to meet future expansion of the existing facility, but small commercial scale facilities, of low cost, should be considered to start with. Whatever type of equipment chosen, (whether Gamma or Electron Beam) safety, reliability, maintainability, and simplicity of operation should be of major consideration. It is recognized that for a project to be concluded on a reasonable schedule, technology transfer and training should be incorporated into the complete package. In addition back-up technical infrastructure in the country should be strengthened. The effective procedures demonstrated in a number of countries for performing consumer acceptance studies on irradiated foods, should be adopted in a slightly modified form adapted to the different target populations. Such studies should be

  18. Prevention of CCl4 induced hypogonadism with Raphanus sativus seeds in rat.

    Science.gov (United States)

    Tabassum, Farhana; Khan, Muhammad Rashid

    2017-03-01

    Raphanus sativus seeds are used as condiment and to treat hypogonadism, various ailments of liver and kidneys. The aim of this study was to evaluate the potential protective effects of methanol extract of R. sativus seeds (RSME) against hypogonadism induced with carbon tetrachloride (CCl 4 ) in Sprague-Dawley male rats. Thirty six rats were divided in to six groups with six animals in each. Animals of Group I were control and treated with saline, Group II, III and IV were given orally CCl 4 (1 ml/kg bw; 10% in corn oil). Rats of Group III and IV were also simultaneously given RSME at 100 mg/kg bw and 200 mg/kg bw respectively. However, Group V and VI received RSME (100; 200 mg/kg bw, respectively) alone. All treatments were given at alternate days for 15 days. Treatment of CCl4 to rats decreased (P < 0.001) the level of CAT, POD, SOD, GST, GSH-Px and GSR antioxidant enzymes in testes of rat. Concentration of lipid peroxides (TBARS) was increased (P < 0.001) whereas concentration of GSH was decreased (P < 0.001) in testes of CCl4 treated animals. Concentration of testosterone, FSH and LH in serum was decreased (P < 0.001) while the level of estradiol and prolactin was increased (P < 0.001) in CCl4 treated rats. Injuries in seminiferous tubules were determined in histopathology of testes. Administration of RSME, dose dependently, markedly ameliorated the oxidative stress of CCl4 thereby restoring the level of antioxidant enzymes, lipid peroxides, reduced glutathione, male hormones and alterations in histopathology.

  19. Dietary patterns in India and their association with obesity and central obesity.

    Science.gov (United States)

    Satija, Ambika; Hu, Frank B; Bowen, Liza; Bharathi, Ankalmadugu V; Vaz, Mario; Prabhakaran, Dorairaj; Reddy, K Srinath; Ben-Shlomo, Yoav; Davey Smith, George; Kinra, Sanjay; Ebrahim, Shah

    2015-11-01

    Obesity is a growing problem in India, the dietary determinants of which have been studied using an 'individual food/nutrient' approach. Examining dietary patterns may provide more coherent findings, but few studies in developing countries have adopted this approach. The present study aimed to identify dietary patterns in an Indian population and assess their relationship with anthropometric risk factors. FFQ data from the cross-sectional sib-pair Indian Migration Study (IMS; n 7067) were used to identify dietary patterns using principal component analysis. Mixed-effects logistic regression was used to examine associations with obesity and central obesity. The IMS was conducted at four factory locations across India: Lucknow, Nagpur, Hyderabad and Bangalore. The participants were rural-to-urban migrant and urban non-migrant factory workers, their rural and urban resident siblings, and their co-resident spouses. Three dietary patterns were identified: 'cereals-savoury foods' (cooked grains, rice/rice-based dishes, snacks, condiments, soups, nuts), 'fruit-veg-sweets-snacks' (Western cereals, vegetables, fruit, fruit juices, cooked milk products, snacks, sugars, sweets) and 'animal-food' (red meat, poultry, fish/seafood, eggs). In adjusted analysis, positive graded associations were found between the 'animal-food' pattern and both anthropometric risk factors. Moderate intake of the 'cereals-savoury foods' pattern was associated with reduced odds of obesity and central obesity. Distinct dietary patterns were identified in a large Indian sample, which were different from those identified in previous literature. A clear 'plant food-based/animal food-based pattern' dichotomy emerged, with the latter being associated with higher odds of anthropometric risk factors. Longitudinal studies are needed to further clarify this relationship in India.

  20. Dietary patterns and breast cancer risk in the California Teachers Study cohort.

    Science.gov (United States)

    Link, Lilli B; Canchola, Alison J; Bernstein, Leslie; Clarke, Christina A; Stram, Daniel O; Ursin, Giske; Horn-Ross, Pamela L

    2013-12-01

    Evidence that diet is associated with breast cancer risk is inconsistent. Most studies have examined risks associated with specific foods and nutrients, rather than measures of overall diet. This study aimed to evaluate dietary patterns and their relation to breast cancer risk in a large cohort of women. Data from 91,779 women in the California Teachers Study cohort were analyzed, including data from 4140 women with a diagnosis of invasive breast cancer made between 1995 and 2009. Five predominant dietary patterns were identified by using principal components factor analysis: a plant-based diet, high in fruit and vegetables; a high-protein, high-fat diet, high in meats, eggs, fried foods, and high-fat condiments; a high-carbohydrate diet, high in convenience foods, pasta, and bread products; an ethnic diet, high in legumes, soy-based foods, rice, and dark-green leafy vegetables; and a salad and wine diet, high in lettuce, fish, wine, low-fat salad dressing, and coffee and tea. The plant-based pattern was associated with a reduction in breast cancer risk (RR: 0.85; 95% CI: 0.76, 0.95 for the highest compared with the lowest consumption quintile; P-trend = 0.003); risk reduction was greater for estrogen receptor-negative progesterone receptor-negative (ER-PR-) tumors (RR: 0.66; 95% CI: 0.48, 0.91; P-trend = 0.03). The salad and wine pattern was associated with an increased risk of estrogen receptor-positive progesterone receptor-positive tumors (RR: 1.29; 95% CI: 1.12, 1.49); this effect was only slightly attenuated after adjustment for alcohol consumption. The finding that greater consumption of a plant-based dietary pattern is associated with a reduced breast cancer risk, particularly for ER-PR- tumors, offers a potential avenue for prevention.

  1. Role of life-style and dietary habits in risk of cancer among seventh-day adventists.

    Science.gov (United States)

    Phillips, R L

    1975-11-01

    The Seventh-Day Adventist population abstains from smoking and drinking; about 50% follow a lacto-ovo-vegetarian diet; and most avoid the use of coffee, tea, hot condiments, and spices. Existing data on cancer mortality in Seventh-Day Adventists clearly document mortality rates that are 50 to 70% of general population rates for most cancer sites that are unrelated to smoking and drinking. Several approaches to determining whether this reduced risk is due to the unique Seventh-Day Adventist life-style or selective factors related to who choses to become and remain a Seventh-Day Adventist are described. A comparison of the mortality experience of Seventh-Day Adventist and non-Seventh-Day Adventist physicians shows equal cancer mortality, which is consistent with the hypothesis that the apparent reduced risk of cancer death in all Adventists may be due to selective factors. However, the results of a small case-control study of colon and breast cancer among Adventists show statistically significant relative risks for colon cancer of 2.8 for past use of meat. For current food use, the significant relative risks are 2.3 for beef, 2.7 for lamb, and 2.1 for a combined group og highly saturated fat foods. This strongly suggests that the lacto-ovo-vegetarian diet may protect against colon cancer. However, the evidence linking diet to breast cancer is less clear. Because of the marked variability in dietary habits within the Seventh-Day Adventist population, they will be a productive group for further study of diet and cancer.

  2. Clinical Evaluation of a Polyherbal Nutritional Supplement in Dyslipidemic Volunteers.

    Science.gov (United States)

    Suganya, Subramanian; Natarajan, Subapriya; Chamundeeswari, Duraipandian; Anbarasu, Anand; Balasubramanian, Kunissery A; Schneider, Lynn C; Nandagopal, Balaji

    2017-11-02

    Ten important plant parts routinely used in South Indian ethnic food preparation as spices and condiments were investigated for their potential antidyslipidemic properties. The aim of the study was to characterize the biochemical properties of the polyherbal formulation (nutritional supplement) and evaluate its use to control dyslipidemia in patients. Phytochemical evaluation, in vitro α-amylase inhibitory assay, and high performance thin layer chromatography (HPTLC) fingerprinting were carried out with alcoholic extracts of all 10 individual plants and with the nutritional supplement. Investigation in human volunteers was conducted to evaluate the effect on dyslipidemia as measured by serum lipid biomarkers. Sixty-five volunteers were recruited for this study. Biomarker values at baseline and at 6th visit (end of review, 8/9 months) were compared to assess the usefulness of the nutritional supplement in the normalization of lipid biomarkers. In the qualitative analysis of metabolites, the results revealed the presence of various bioactive primary and secondary metabolites that might be responsible for their medicinal attributes. In human volunteers, after supplement intake along with standard therapy, we observed significant decrease in serum cholesterol, triglyceride, low-density lipoprotein (LDL), and very low-density lipoprotein (VLDL) levels. High-density lipoprotein (HDL) level did not change in test patient volunteers. Reductions in hemoglobin A1C (HBA1C) and postprandial blood sugar levels were observed; the difference was not statistically significant. We believe that the polyherbal formulation of 10 medicinal plants has potent antidyslipidemic activity. Our results contribute for the first time toward documentation of augmented dyslipidemia control by use of the formulation.

  3. Food consumption changes in South Africa since 1994

    Directory of Open Access Journals (Sweden)

    Lisa-Claire Ronquest-Ross

    2015-09-01

    Full Text Available Food consumption patterns in South Africa have changed dramatically over the past decades and likely will continue to change over the coming decades. Various food-related studies conducted over the last few decades indicate that food consumption shifts in South Africa have been towards a more Westernorientated diet, with nutritional consequences contributing to increased obesity and other non-communicable diseases. Several sources of data may be used to examine patterns in food consumption over time. Each of these methods has its own merits depending on the desired outcome, but are difficult to compare as each measures different levels of dietary information. As a result of the lack of regular national or comparable food consumption data in South Africa, the objective of this study was to establish, through the use of databases (FAOSTAT food balance sheets and Euromonitor International Passport, the broad food and beverage consumption shifts in South Africa since 1994. Our findings indicate that food consumption shifts have been towards an overall increase in daily kilojoules consumed, a diet of sugar-sweetened beverages, an increase in the proportion of processed and packaged food including edible vegetable oils, increased intake of animal source foods, and added caloric sweeteners, and a shift away from vegetables. The largest shifts in food consumption were observed for soft drinks, sauces, dressings and condiments, sweet and savoury snacks, meat, and fats and oils. Convenience, health and nutrition, and indulgence were the main drivers of the increase in consumption of packaged foods and beverages. These shifts in food consumption are concerning as relates to their fat, sugar and salt composition and potential effect on public health.

  4. A case-control study of diet and gastric cancer in northern Italy.

    Science.gov (United States)

    La Vecchia, C; Negri, E; Decarli, A; D'Avanzo, B; Franceschi, S

    1987-10-15

    Dietary factors in the aetiology of stomach cancer were investigated using data from a case-control study conducted in Northern Italy on 206 histologically confirmed carcinomas and 474 control subjects in hospital for acute, non-digestive conditions, unrelated to any of the potential risk factors for gastric cancer. Dietary histories concerned the frequency of consumption per week of 29 selected food items (including the major sources of starches, proteins, fats, fibres, vitamins A and C, nitrates and nitrites in the Italian diet) and subjective scores for condiments and salt intake. Pasta and rice (the major sources of starch), polenta (a porridge made of maize) and ham were positively related with gastric cancer risk, whereas green vegetables and fresh fruit as a whole (and specifically citrus fruit) and selected fibre-rich aliments (such as whole-grain bread or pasta) showed protective effects on gastric cancer risk. Allowance for major identified potential distorting factors (chiefly indicators of socio-economic status) reduced the positive association with pasta or rice consumption, but did not appreciably modify any of the other risk estimates. When a single logistic model was fitted including all food items significant in univariate analysis, the 3 items remaining statistically significant were green vegetables (relative risk, RR = 0.27 for upper vs. lower tertile), polenta (RR = 2.32) and ham (RR = 1.60). Indices of beta-carotene and ascorbate intake were negatively and strongly related with gastric cancer risk, but the association with these micronutrients was no longer evident after simultaneous allowance for various food items. An approximately 7-fold difference in risk was found between extreme quintiles of a scale measuring major positive and negative associations.

  5. Development of food irradiation technology and consumer attitude toward irradiated food in Korea

    International Nuclear Information System (INIS)

    Kwon, Joong-Ho; Byun, Myung-Woo; Cho, Han-Ok

    1992-01-01

    In Korea, the well-integrated research of biological effects of radiation has been launched from the late 1960s. As research activities, the following food items have been dealt with: sprouting foods, fruits, mushrooms, grains, spices or mixed condiments, fish or fishery products, meat or meat products, and fermented foods. The usage of gamma radiation from 60 Co source is now authorized for food irradiation of the following items: potato, onion, garlic, chestnut, mushroom, dried mushroom, dried spices (including red pepper, garlic, black pepper, onion, ginger, and green onion), dried meat, powdered fish and shellfish, soybean paste powder, hot pepper paste powder, soybean sauce powder, and starch. Since the authorization of food irradiation in 1985, consumers' acceptance has been considered the most important. The survey evaluating the basic perception and attitule toward food irradiation revealed the following results. Consumers' awareness of food irradiation was 82%, with significantly higher in radiation workers than the general public (p<0.0001). Seventy-five percent distinguished the contaminated food by radionuclides from irradiated food. In purchasing irradiated foods, 50.9% required more information. The contribution of irradiated foods to wholesomeness was suspicious in 51%, acceptable in 33%, and uncertain in 16%. If information about the benefits of irradiation is provided to consumers, positive response was increased to 60%. The most critical impediment in the commercial application of food irradiation was found to have resulted from the general consumers' slow acceptance; however, consumers' attitude to irradiated food became positive if they understood the safety and advantages of this technology. The most important task is to overcome consumers' psychological resistance and transporting matters of the products to be irradiated. (N.K.)

  6. [The association between eating out of home and overweight/obesity among Chinese adults].

    Science.gov (United States)

    Cao, Keke; He, Yuna; Yang, Xiaoguang

    2014-12-01

    To investigate the association between out-of-home eating (OH eating) and overweight/obesity among adults in China. A total of 33 828 subjects aged 18-60 years old from the 2002 China National Nutrition and Health Survey were selected to calculate their daily consumption of food and nutrition, when people eating at home or out-of-home. The 24-hour dietary recall method for 3 consecutive days was used to collect food intake information ( not including the condiment intake). The logistic regression method was used to analyze the relationship between OH eating and overweight/obesity. The prevalence of OH eating among Chinese adults aged 18-60 years old was 28.3% (9 562/33 828) in 2002. Overall, the prevalence of OH eating was significantly greater among men compared to women (P out of home showed a higher prevalence of overweight and obesity than those who ate at home (P out of home, and the prevalence of overweight and obesity among them were 38.1% (5 174/13 571) and 35.6% (1 581/4 445), respectively. Compared with at-home eating group, 130.4 kJ energy, 12.2 g fat, 6.2 g protein and 67.1 mg sodium were excessively consumed per day for men, and 102.5 kJ energy, 8.6 g fat, 3.4 g protein and 60.6 mg sodium were excessively consumed per day for women. To sum up, OH eating was positively associated with overweight and obesity among men (OR = 1.18, 95% CI:1.09-1.27) , but not among women (OR = 0.94, 95% CI:0.87-1.01). OH eating was positively associated with overweight and obesity among men in China.

  7. Weeds as a source for human consumption. A comparison between tropical and temperate Latin America

    Directory of Open Access Journals (Sweden)

    Martha Díaz-Betancourt

    1999-09-01

    Full Text Available Weeds abound in urban and agricultural environments. Depending on region and site, up to 66% of weed species are edible, and may constitute an additional food source for humans. Based on 400 samples, ¼ m² each, collected in tropical areas (e.g., roadsides, urban vacant lots, streets, sugar cane and coffee plantations in Coatepec, Mexico, average figures of edible fresh biomass vary between 1277 and 3582 kg/ha. A similar survey performed in a temperate area (739 samples in Bariloche, Argentina showed mean values between 287 and 2939 kg/ha. A total of 43 species were sampled in Coatepec and 32 species in Bariloche. The general means were 2.1 and 1.3 tons/ha, respectively. At a greater geographic scale, a comparison between Mexican and Argentine weeds shows that, proportionately, the food parts vary a little between regions. In general, from higher to lower, the order of uses goes from leaves, seeds, roots, fruits, herbals, flowers and condiments. Edible roots (including bulbs and rhizomes appear to be more common among perennials than among annuals.Las malezas abundan en ambientes urbanos y rurales. Según la región y lugar, hasta el 66% de las especies de malezas pueden ser comestibles y constituir un recurso alimentario adicional para el ser humano. Sobre la base de 400 muestras de ¼ m² cada una, recolectadas en áreas tropicales (rutas, terrenos baldíos, calles y plantaciones en Coatepec, México el promedio de la biomasa en peso fresco varió entre 1 277 y 3 582 kg/ha. Un muestreo similar en un área templada (739 muestras en Bariloche, Argentina arrojó valores medios entre 287 y 2 939 kg/ha. En total se registraron 43 especies en Coatepec y 32 especies en Bariloche. La media general (total fue de 2.1 y 1.3 ton/ha, respectivamente. A una escala geográfica mayor, una comparación entre las malezas mexicanas y argentinas no mostró mayores variaciones regionales en cuanto a qué partes u órganos son los comestibles. En ambos lugares, el

  8. Performance and bromatologic analysis of red tail lambari Astyanax sp F (Pisces: characidae submitted to the smoking process / Rendimento e análise bromatológica do lambari do rabo vermelho Astyanax sp F (Pisces: characidae submetido ao processo de defumação

    Directory of Open Access Journals (Sweden)

    Carlos Eduardo Weirich

    2009-12-01

    Full Text Available The aim of this study was to evaluate the time of hot smoked and the influence of carcass quality of the red tail lambari Astyanax sp F. Sixty lambaris, eviscerated with head, skin, bones, spinal column, fins, however, without scale. With a medium weight and length of 22.22±4.32g and 11.32±00.63cm were utilized. The animals were submitted to humid salted (25% of sodium chloride for 45 minutes and condiments, been later hot smoked for a period of 90, 180, 270, 360 min. After the smoking process, the fish were weighted and later the humidity tenor, gross protein, lipids and mineral matter of the carcass of the animals were calculated. The results showed differences (P O objetivo do presente trabalho foi avaliar o tempo de defumação a quente e a influência sobre a qualidade de carcaça de lambaris Astyanax sp. F. Foram utilizados 60 lambaris, com peso e comprimento médio de 22,22±4,32g e 11,32±0,63cm, eviscerados e com cabeça, pele, espinhas, coluna vertebral, nadadeiras, porém, sem escamas. Os animais foram submetidos à salga úmida (25% de cloreto de sódio por 45 minutos e condimentos, sendo posteriormente defumados a quente, por um período de 90, 180, 270 e 360min. Após o processo de defumação, os peixes foram pesados e posteriormente calculados os teores de umidade, proteína bruta, lipídeos e matéria mineral da carcaça dos animais. Os resultados mostraram diferenças (P 0,05 entre os diferentes tempos de defumação. Portanto, conclui-se que para o Astyanax sp F o tempo de defumação de 225min7seg é o período de defumação indicado para o melhor produto final.

  9. Levels of essential and non-essential metals in ginger (Zingiber officinale) cultivated in Ethiopia.

    Science.gov (United States)

    Wagesho, Yohannes; Chandravanshi, Bhagwan Singh

    2015-01-01

    Ginger (Zingiber officinale Roscoe) is a common condiment for various foods and beverages and widely used worldwide as a spice. Its extracts are used extensively in the food, beverage, and confectionary industries in the production of products such as marmalade, pickles, chutney, ginger beer, ginger wine, liquors, biscuits, and other bakery products. In Ethiopia, it is among the important spices used in every kitchen to flavor stew, tea, bread and local alcoholic drinks. It is also chiefly used medicinally for indigestion, stomachache, malaria, fevers, common cold, and motion sickness. The literature survey revealed that there is no study conducted on the determination of metals in ginger cultivated in Ethiopia. Hence it is worthwhile to determine the levels of essential and non-essential metals in ginger cultivated in Ethiopia. The levels of essential (Ca, Mg, Fe, Zn, Cu, Co, Cr, Mn, and Ni) and non-essential (Cd and Pb) metals in ginger (Zingiber officinale Roscoe) cultivated in four different regions of Ethiopia and the soil where it was grown were determined by flame atomic absorption spectrometry. 0.5 g of oven dried ginger and soil samples were digested using 3 mL of HNO3 and 1 mL of HClO4 at 210°C for 3 h and a mixture of 6 mL aqua-regia and 1.5 mL H2O2 at 270°C for 3 h, respectively. The mean metal concentration (μg/g dry weight basis) ranged in the ginger and soil samples, respectively, were: Ca (2000-2540, 1770-3580), Mg (2700-4090, 1460-2440), Fe (41.8-89.0, 21700-46900), Zn (38.5-55.2, 255-412), Cu (1.1-4.8, 3.80-33.9), Co (2.0-7.6, 48.5-159), Cr (6.0-10.8, 110-163), Mn (184-401, 1760-6470), Ni (5.6-8.4, 14.1-79.3) and Cd (0.38-0.97, 0.24-1.1). The toxic metal Pb was not detected in both the ginger and soil samples. There was good correlation between some metals in ginger and soil samples while poor correlation between other metals (Fe, Ni, Cu). This study revealed that Ethiopian gingers are good source of essential metals and free from toxic

  10. Major multinational food and beverage companies and informal sector contributions to global food consumption: implications for nutrition policy

    Directory of Open Access Journals (Sweden)

    Yach Derek

    2011-08-01

    Full Text Available Abstract Background In recent years, 10 major multinational food and beverage companies have worked together within the International Food and Beverage Alliance (IFBA to increase their commitments to public health. Current IFBA commitments include initiatives to improve the nutrition quality of products and how these products are advertised to children. The impact and magnitude of IFBA member contributions to the total market share of packaged foods and beverages consumed remain incompletely understood, however. Methods In order to evaluate this impact, we examined packaged food and soft drink company shares provided by Euromonitor, an international independent market analysis company. Packaged foods include baby food, bakery, canned/preserved food, chilled/processed food, confectionery, dairy, dried processed food, frozen processed food, ice cream, meal replacement, noodles, oils and fats, pasta, ready meals, sauces, dressings and condiments, snack bars, soup, spreads, and sweet and savoury snacks. Soft drinks include carbonates, packaged fruit/vegetable juice, bottled water, functional drinks, concentrates, ready-to-drink tea, ready-to-drink coffee and Asian specialty drinks. We calculated the market shares for IFBA companies, globally and within nine countries--the US, China, India, Egypt, South Africa, Brazil, Mexico, Turkey and the UK. Results Worldwide, the top ten packaged food companies account for 15.2% of sales, with each individual company contributing less than 3.3%. The top ten soft drink companies account for 52.3% of sales worldwide; Coca-Cola and PepsiCo lead with 25.9% and 11.5% of sales, respectively. Conclusions Although the top ten soft drink companies account for half of global sales, the top ten packaged food companies account for only a small proportion of market share with most individual companies contributing less than 3.3% each. Major multinational companies need to be joined by the myriad of small- and medium

  11. Cúrcuma: planta medicinal, condimentar e de outros usos potenciais Curcuma: medicinal, spice and of other potential use plant

    Directory of Open Access Journals (Sweden)

    Arthur Bernardes Cecilio Filho

    2000-03-01

    Full Text Available A cúrcuma (Curcuma longa L., espécie originária do sudeste asiático, é considerada uma preciosa especiaria. Com a proibição do uso de pigmentos sintéticos nos principais países da América do Norte e Europa, têm sido procuradas alternativas naturais. A cúrcuma, além de sua principal utilização como condimento, possui substâncias antioxidantes, antimicrobianas e corantes (curcumina que lhe conferem possibilidade de emprego nas áreas de cosméticos, têxtil, medicinal e alimentício. Até o presente momento, poucos estudos foram realizados com a cúrcuma no Brasil, fato que determina baixa produtividade. Entretanto, recentes resultados de pesquisa mostram a possibilidade de obtenção de produtividades semelhantes às de seu país de origem, ainda que maiores estudos sejam necessários para definição de estande, adubação e outras práticas culturais. Os objetivos do presente trabalho são apresentar a versatilidade mercadológica da cúrcuma, caracterizar a espécie quanto a aspectos botânicos, nutricionais e químicos, bem como reunir e discutir informações técnicas para melhoria da produtividade e qualidade dos rizomas.The turmeric (Curcuma longa L., original species of the Asian Southeast, is considered a precious spice. With the prohibition of the use of synthetic pigments in the main countries of North America and Europe, it has natural alternatives have been sought. The turmeric, besides its main use as condiment, has anti-oxidant, anti-microbial and dye (curcumin substances that can be used in the cosmetic, textile, medicinal and food areas. Until the present moment, few studies were accomplished with the turmeric in Brazil, fact this that determines low yield. However, recent research results show the possibility of obtaining of yields similar to the one of its origin country, although larger studies are necessary for stand definition, fertilizer and other cultural practices. The objectives of the present work are

  12. La pimienta de Jamaica [Pimenta dioica (L. Merrill, Myrtaceae] en la Sierra Norte de Puebla (México

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    Macía Barco, Manuel Juan

    1998-12-01

    Full Text Available Pimenta dioica, allspice, is a neotropical Myrtaceae distributed in Mesoamerica and the Caribbean region. Its área of distribution in México ranges along East and Southeast parts of the country. The main use of its dried fruits is as spice, being sold in Mexican nacional markets as well as exported to Germany, the United States, Jamaica and Great Britain. Most of the harvest comes from trees growing wild in tropical forests, although lately there is a trend to domesticate and cultivate the plant. This paper describes the propagation, domestication, harvesting, processing, marketing and socioeconomic importance of allspice in the Sierra Norte de Puebla (México. The fieldwork has been focused on Totonaca indigenous communities from this area. In these communities, allspice has medicinal use, and is used as a condiment for food; other technological and cultural uses have been also recorded. A historical monograph from Casimiro Gómez Ortega is reviewed. It includes information of the history, botany, cultivation and commerce of allspice.Pimenta dioica es una miliacea neotropical de distribución mesoamericana y caribeña. En México vive hacia el este y sudeste. Sus frutos secos se utilizan como condimento, y se trata de un producto del mercado nacional mexicano que también se exporta a Alemania, Estados Unidos, Jamaica y Reino Unido. Aunque la mayoría de la cosecha proviene de la recolección de los frutos en árboles silvestres del bosque tropical, últimamente se tiende a cultivar esta especie en un proceso actual de domesticación. Se exponen datos sobre propagación, domesticación, cosecha, procesado, mercado e importancia socioeconómica de la pimienta de Jamaica en la Sierra Norte de Puebla (México, a partir de los datos de campo obtenidos principalmente en una comunidad indígena totonaca, en donde se usa como medicinal, en alimentación y en tecnología. Además se reseña una obra de carácter histórico sobre la pimienta de G

  13. Profiling of dynamic changes in the microbial community during the soy sauce fermentation process.

    Science.gov (United States)

    Wei, Quanzeng; Wang, Hongbin; Chen, Zhixin; Lv, Zhijia; Xie, Yufeng; Lu, Fuping

    2013-10-01

    Soy sauce is a traditional condiment manufactured by natural inoculation and mixed culture fermentation. As is well known, it is the microbial community that plays an important role in the formation of its flavors. However, to date, its dynamic changes during the long period of fermentation process are still unclear, intensively constraining the improvement and control of the soy sauce quality. In this work, we revealed the dynamic changes of the microbial community by combining a cultured dependent method and a cultured independent method of polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis. Results indicated that the two methods verified and complemented each other in profiling microbial community, and that significant dynamics of the microbial community existed during the fermentation process, especially the strong inhibition of the growth of most of the microbes when entering into the mash stage from the koji stage. In the analysis of bacterial community, Staphylococcus and Bacillus were found to be the dominant bacteria and detected in the whole fermentation process. Kurthia and Klebsiella began to appear in the koji stage and then fade away in the early stage of the mash fermentation. In the analysis of fungal community, Aspergillus sojae and Zygosaccharomyces rouxii were found to be the dominant fungi in the koji and mash fermentation, respectively. It was clearly shown that when A. sojae decreased and disappeared in the middle stage of the mash fermentation, Z. rouxii appeared and increased at the meantime. Aspergillus parasiticus, Trichosporon ovoides and Trichosporon asahii also appeared in the koji and the early period of the mash fermentation and disappeared thereafter. Similar to Z. rouxii, Millerozyma farinosa and Peronospora farinosa were also found spontaneously which appeared in the mid-late period of the mash fermentation. The principal component analysis suggested that the microbial community underwent significant changes in

  14. Major multinational food and beverage companies and informal sector contributions to global food consumption: implications for nutrition policy

    Science.gov (United States)

    2011-01-01

    Background In recent years, 10 major multinational food and beverage companies have worked together within the International Food and Beverage Alliance (IFBA) to increase their commitments to public health. Current IFBA commitments include initiatives to improve the nutrition quality of products and how these products are advertised to children. The impact and magnitude of IFBA member contributions to the total market share of packaged foods and beverages consumed remain incompletely understood, however. Methods In order to evaluate this impact, we examined packaged food and soft drink company shares provided by Euromonitor, an international independent market analysis company. Packaged foods include baby food, bakery, canned/preserved food, chilled/processed food, confectionery, dairy, dried processed food, frozen processed food, ice cream, meal replacement, noodles, oils and fats, pasta, ready meals, sauces, dressings and condiments, snack bars, soup, spreads, and sweet and savoury snacks. Soft drinks include carbonates, packaged fruit/vegetable juice, bottled water, functional drinks, concentrates, ready-to-drink tea, ready-to-drink coffee and Asian specialty drinks. We calculated the market shares for IFBA companies, globally and within nine countries--the US, China, India, Egypt, South Africa, Brazil, Mexico, Turkey and the UK. Results Worldwide, the top ten packaged food companies account for 15.2% of sales, with each individual company contributing less than 3.3%. The top ten soft drink companies account for 52.3% of sales worldwide; Coca-Cola and PepsiCo lead with 25.9% and 11.5% of sales, respectively. Conclusions Although the top ten soft drink companies account for half of global sales, the top ten packaged food companies account for only a small proportion of market share with most individual companies contributing less than 3.3% each. Major multinational companies need to be joined by the myriad of small- and medium-sized enterprises in developing and

  15. Inibição do desenvolvimento fúngico através da utilização de óleos essenciais de condimentos Inhibition fungi growth through of utilization essential oils of spice

    Directory of Open Access Journals (Sweden)

    Marcelo Cláudio Pereira

    2006-08-01

    Full Text Available Objetivou-se com este trabalho avaliar os efeitos inibitórios, "in vitro", de óleos essenciais dos condimentos, alecrim (Rosmarinus officinalis L., cebola (Allium cepa L., manjericão (Ocimum basilicum L., menta (Mentha piperita L. e orégano (Origanum vulgare L., sobre o desenvolvimento de fungos. Os óleos foram extraídos pela técnica de arraste a vapor e testados nas concentrações de 500; 1000; 1500 e 2000 mg/mL-1. Como culturas de teste foram utilizados os fungos Fusarium sp.; Aspergillus ochraceus Wilhelm.; Aspergillus flavus Link e Aspergillus niger van Tieghem obtidos da micoteca do EcoCentro/EPAMIG em Lavras, MG. O óleo essencial do orégano inibiu o desenvolvimento dos fungos testados em todas as concentrações exceto o fungo A. niger que teve o seu desenvolvimento micelial inibido a partir da concentração de 1000 mg/mL-1,. Os óleos de alecrim, menta, cebola e manjericão tiveram um efeito pronunciado a partir da concentração de 1500 mg/mL-1.The objective of this research was to evaluate "in vitro" effect of essential oils of the condiments, rosemary (Rosmarinus officinalis L. , onion (Allium cepa L., basil (Ocimum basilicum L., mint (Mentha piperita L. and oregano (Origanum vulgare L. about fungi development. The essential oils were extracted by utilizing the vapor "dragging" technique and tested in the concentrations of 500; 1000; 1500 and 2000 mg/mL-1. The fungi Fusarium sp; Aspergillus ochraceus Wilhelm; Aspergillus flavus Link and Aspergillus niger van Tieghemwere obtained from the Fungal Culture Collection, EcoCentro/EPAMIG in Lavras, MG. The essential oil oregano inhibited completely the tested fungi development except the fungus A. niger that had its development inhibited starting from the concentrations of 1000 mg/mL-1. The rosemary, mint, onion and basil oils presented a pronounced effect starting from the concentration of 1500 mg/mL-1.

  16. Cultural significance of the flora of a tropical dry forest in the Doche vereda (Villavieja, Huila, Colombia).

    Science.gov (United States)

    Rosero-Toro, Jeison Herley; Romero-Duque, Luz Piedad; Santos-Fita, Dídac; Ruan-Soto, Felipe

    2018-03-22

    In Colombia, ethnobotanical studies regarding plant cultural significance (CS) in tropical dry forests are scarce and mainly focused on the Caribbean region. Different authors have indicated that the plants with the most uses are those of greater cultural importance. Additionally, gender differences in knowledge and interest in natural resources has been widely recorded. This study evaluated the cultural significance of plants in the Doche community, in the Department of Huila. Furthermore, it evaluates the richness of plant knowledge among local inhabitants, looking for testing the hypothesis that the CS of plants positively correlates to the number of uses people inform about, and that there are significant differences on the richness of ethnobotanical knowledge between men and women in this community. The ethnobotanical categories: "food," "condiment," "economy," "fodder," "firewood," "timber", "medicine," and "others" were established to carry out semi-structured interviews, social cartography, and ethnobotanical walks. The frequency of mention was calculated as a measure of CS. The richness of knowledge of each collaborator was obtained. Non-parametric tests were performed to determine whether differences between the numbers of mentioned species existed between genders and ethnobotanical categories. Finally, Pearson correlation tests determined the relationship between CS and the number of ethnobotanical categories. A hundred useful species were registered in crops and forests. The most abundant categories were medicinal (45 species), firewood (30), and fodder (28). The most culturally significant species according to frequency of mention were Pseudosamanea guachapele, Guazuma ulmifolia, Manihot esculenta, and Musa balbisiana. The species with the most registered uses (five) were Guazuma ulmifolia and Gliricidia sepium. We found a correlation between CS and the number of uses per ethnobotanical category, but no significant difference between genders regarding

  17. Micronutrients in Pregnancy in Low- and Middle-Income Countries

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    Ian Darnton-Hill

    2015-03-01

    Full Text Available Pregnancy is one of the more important periods in life when increased micronutrients, and macronutrients are most needed by the body; both for the health and well-being of the mother and for the growing foetus and newborn child. This brief review aims to identify the micronutrients (vitamins and minerals likely to be deficient in women of reproductive age in Low- and Middle-Income Countries (LMIC, especially during pregnancy, and the impact of such deficiencies. A global prevalence of some two billion people at risk of micronutrient deficiencies, and multiple micronutrient deficiencies of many pregnant women in LMIC underline the urgency to establishing the optimal recommendations, including for delivery. It has long been recognized that adequate iron is important for best reproductive outcomes, including gestational cognitive development. Similarly, iodine and calcium have been recognized for their roles in development of the foetus/neonate. Less clear effects of deficiencies of zinc, copper, magnesium and selenium have been reported. Folate sufficiency periconceptionally is recognized both by the practice of providing folic acid in antenatal iron/folic acid supplementation and by increasing numbers of countries fortifying flours with folic acid. Other vitamins likely to be important include vitamins B12, D and A with the water-soluble vitamins generally less likely to be a problem. Epigenetic influences and the likely influence of micronutrient deficiencies on foetal origins of adult chronic diseases are currently being clarified. Micronutrients may have other more subtle, unrecognized effects. The necessity for improved diets and health and sanitation are consistently recommended, although these are not always available to many of the world’s pregnant women. Consequently, supplementation programmes, fortification of staples and condiments, and nutrition and health support need to be scaled-up, supported by social and cultural measures

  18. Food, nutrition and slimming messages in British women's magazines, 1950-1998.

    Science.gov (United States)

    Barker, M E; McNeir, K; Sameer, S; Russell, J

    2014-04-01

    The present study examined temporality in the representation of food in two popular British women's magazines between 1950 and 1998. A quantitative content analysis of (i) prevalence of cooking, slimming, nutrition advice in articles; (ii) prevalence of food advertising by food type; and (iii) likelihood of various nutrition and consumer messages in advertising was performed on a sample comprising 200 magazines, with 3045 advertisements and 88 articles. The prevalence of food advertisements decreased (P < 0.001), whereas food articles increased, across decades (P < 0.001). Cooking tips dominated 1950s food writing (100%), contrasting with miniscule coverage in the 1990s (5%). Slimming advice was not represented in 1950s articles and was most common in 1970s articles (55% of articles). Food advertising for all food types decreased in the 1990s decade. There were greater bread and cereals (P < 0.001), protein foods (P = 0.001) and dairy (P < 0.001) advertising in later decades; advertising for sugar- and fat-rich foods (P < 0.001), condiments and baking ingredients (P < 0.001) and beverages (P < 0.001) was greater in earlier decades. Odds of advertising claims for energy, easy digestion, nourishment, general health, economy, good for family (all P < 0.01), pleased others (P = 0.017) and convenience (P = 0.031) were greater in the 1950s and decreased thereafter. Claims around taste and quality were highest in the 1960s (all P < 0.01). Mineral, additive-free, and protein claims were most likely to be invoked in 1970s advertising (all P < 0.01). Low-fat, low-calorie and fibre claims peaked in the 1980s (all P < 0.01), whereas the odds of specific fat claims was greatest in the 1990s (P = 0.015). Representation of food resonated with prevailing food culture but was not always congruent with nutrition policy. © 2013 The Authors Journal of Human Nutrition and Dietetics © 2013 The British Dietetic Association Ltd.

  19. Processamento do presunto "cook-in" de cordeiros Processing of cook-in ham of lambs

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    Eliane Mattos Monteiro

    1999-12-01

    Full Text Available Este trabalho teve por objetivo desenvolver tecnologia para produto curado (presunto "cook-in", com pernis de cordeiros cruza Texel x Corriedale em associação com tratamentos tecnológicos (massagem em "tumbler" e processo "cook-in". O estudo foi desenvolvido pela EMBRAPA/CPPSUL e Universidade Federal de Santa Maria, RS, Brasil. Após as análises da composição química, a carne foi injetada manualmente com 20 % de salmoura composta por água + gelo 79%, cloreto de sódio 7,52%, condimento para presunto 4,70%, fosfatos 1,97%, sais de cura 1,88%, sacarose 3,38% e glutamato monossódico 0,19 %. Os presuntos foram avaliados quanto à composição química (umidade, proteína, gordura, cinzas, pigmentos totais e pH, parâmetros sensoriais (cor, aroma, sabor, textura e aceitabilidade e rendimento. Uma das principais características dos presuntos obtidos com pernil de cordeiros cruza Texel x Corriedale foi o baixo conteúdo de gordura associado ao bom rendimento e à excelente aceitabilidade.The aim of this study was to develop technology for the curing lambs (cook-in hams which were manufactured from the legs of crossbred Texel x Corriedale lambs in association with technologic treatment (massaging in tumbler and cook-in process. The experiment was conducted at the EMBRAPA-CPPSUL/ UFSM, RS, Brazil. After the evaluation of the chemical composition, the meat was injected with it manually - 20 % of brine containing water 79%, salt 7.52%, curing salts 1.88%, sucrose 3.38%, ham condiments 4.70%, phosphate 1.97% and sodium glutamate 0.19%. The ham quality was evaluated by analysis of its chemical composition (moisture, protein, ash, fat, pH, sensory properties (color, aroma, texture, acceptability and yield. The main characteristics of lamb hams were low fat contents associated with excellent acceptability and good yield.

  20. Vigor de sementes de coentro (Coriandrum sativum L. provenientes de sistemas orgânico e convencional Evaluation of force of coriander (Coriandrum sativum L. seeds from the organic and conventional systems

    Directory of Open Access Journals (Sweden)

    M.A.D. Silva

    2012-01-01

    Full Text Available O coentro (Coriandrum sativum L. é uma hortaliça amplamente consumida no Brasil como condimento. É muito importante, especialmente para a horticultura do Norte e Nordeste do Brasil. É provável que, em relação ao valor de mercado, seja a segunda hortaliça folhosa em importância para o Brasil, com grande volume de importação e produção nacional de sementes. Problemas relacionados ao baixo vigor das sementes e ao estabelecimento da cultura são uma constante nesta espécie. O presente trabalho teve como objetivo verificar a influência do sistema de produção orgânico e convencional sobre o potencial fisiológico das sementes de coentro. Foram avaliados lotes de sementes de coentro, cultivar Verdão, provenientes de sistemas de cultivo convencional e orgânico. O delineamento experimental foi inteiramente casualizado com seis tratamentos e quatro repetições de cinqüenta sementes. Foram avaliados o grau de umidade, porcentagem de emergência, primeira contagem do teste de emergência, peso de mil sementes, índice de velocidade de emergência de plântulas e teste de condutividade. As avaliações realizadas mostraram que os sistemas de cultivo de modo geral não diferem entre si quanto ao potencial fisiológico das sementes.The coriander (Coriandum sativum L. is an herb widely consumed in Brazil as a condiment. It is very important, particularly for horticulture in North and Northeast of Brazil. IT is likely that, in terms of market value, it is the second herb hardwood dusts in importance for Brazil, losing only to the lettuce and the high volume of imports and domestic production of seed. Problems related to the low seed vigor and the establishment of culture are a constant in this species. In the present work lots of coriander seeds, the cv. Verdão, from systems of conventional and organic were evaluated, having as objective is to verify the influence of the physiological potential of the seeds on the initial development of

  1. De novo transcriptome analysis of Sinapis alba in revealing the glucosinolate and phytochelatin pathways

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    Xiaohui eZhang

    2016-03-01

    Full Text Available Sinapis alba is an important condiment crop and can also be used as a phytoremediation plant. Though it has important economic and agronomic values, sequence data and the genetic tools are still rare in this plant. In the present study, a de novo transcriptome based on the transcriptions of leaves, stems and roots was assembled for S. alba for the first time. The transcriptome contains 47,972 unigenes with a mean length of 1,185 nt and an N50 of 1,672 nt. Among these unigenes, 46,535 (97% unigenes were annotated by at least one of the following databases: NCBI non-redundant (Nr, Swiss-Prot, Kyoto Encyclopedia of Genes and Genomes (KEGG pathway, Gene Ontology (GO, and Clusters of Orthologous Groups of proteins (COGs. The tissue expression pattern profiles revealed that 3,489, 1,361 and 8,482 unigenes were predominantly expressed in the leaves, stems and roots of S. alba, respectively. Genes predominantly expressed in the leaf were enriched in photosynthesis- and carbon fixation-related pathways. Genes predominantly expressed in the stem were enriched in not only pathways related to sugar, ether lipid and amino acid metabolisms but also plant hormone signal transduction and circadian rhythm pathways, while the root-dominant genes were enriched in pathways related to lignin and cellulose syntheses, involved in plant-pathogen interactions, and potentially responsible for heavy metal chelating and detoxification. Based on this transcriptome, 14,727 simple sequence repeats (SSRs were identified, and 12,830 pairs of primers were developed for 2,522 SSR-containing unigenes. Additionally, the glucosinolate (GSL and phytochelatin metabolic pathways, which give the characteristic flavor and the heavy metal tolerance of this plant, were intensively analyzed. The genes of aliphatic GSLs pathway were predominantly expressed in roots. The absence of aliphatic GSLs in leaf tissues was due to the shutdown of BCAT4, MAM1 and CYP79F1 expressions. Glutathione was

  2. Major multinational food and beverage companies and informal sector contributions to global food consumption: implications for nutrition policy.

    Science.gov (United States)

    Alexander, Eleanore; Yach, Derek; Mensah, George A

    2011-08-01

    In recent years, 10 major multinational food and beverage companies have worked together within the International Food and Beverage Alliance (IFBA) to increase their commitments to public health. Current IFBA commitments include initiatives to improve the nutrition quality of products and how these products are advertised to children. The impact and magnitude of IFBA member contributions to the total market share of packaged foods and beverages consumed remain incompletely understood, however. In order to evaluate this impact, we examined packaged food and soft drink company shares provided by Euromonitor, an international independent market analysis company. Packaged foods include baby food, bakery, canned/preserved food, chilled/processed food, confectionery, dairy, dried processed food, frozen processed food, ice cream, meal replacement, noodles, oils and fats, pasta, ready meals, sauces, dressings and condiments, snack bars, soup, spreads, and sweet and savoury snacks. Soft drinks include carbonates, packaged fruit/vegetable juice, bottled water, functional drinks, concentrates, ready-to-drink tea, ready-to-drink coffee and Asian specialty drinks. We calculated the market shares for IFBA companies, globally and within nine countries--the US, China, India, Egypt, South Africa, Brazil, Mexico, Turkey and the UK. Worldwide, the top ten packaged food companies account for 15.2% of sales, with each individual company contributing less than 3.3%. The top ten soft drink companies account for 52.3% of sales worldwide; Coca-Cola and PepsiCo lead with 25.9% and 11.5% of sales, respectively. Although the top ten soft drink companies account for half of global sales, the top ten packaged food companies account for only a small proportion of market share with most individual companies contributing less than 3.3% each. Major multinational companies need to be joined by the myriad of small- and medium-sized enterprises in developing and implementing programs to improve the

  3. Sodium Reduction in US Households' Packaged Food and Beverage Purchases, 2000 to 2014.

    Science.gov (United States)

    Poti, Jennifer M; Dunford, Elizabeth K; Popkin, Barry M

    2017-07-01

    Initiatives to reduce sodium in packaged foods have been launched in the United States, yet corresponding changes in the amount of sodium that US households obtain from packaged foods have not been evaluated, to our knowledge. To assess 15-year changes in the amount of sodium that US households acquire from packaged food purchases, the sodium content of purchases, and the proportion of households that have purchases with optimal sodium density. Longitudinal study of US households in the 2000 to 2014 Nielsen Homescan Consumer Panel, a population-based sample of households that used barcode scanners to record all packaged foods purchased throughout the year. Time-varying brand- and product-specific nutrition information was used for 1 490 141 products. Sociodemographic-adjusted changes in mean sodium per capita (mg/d) and sodium content (mg/100 g), overall and for top food group sources of sodium, and the proportion of households that have total purchases with sodium density of 1.1 mg/kcal or less. In a nationwide sample of 172 042 US households (754 608 year-level observations), the amount of sodium that households acquired from packaged food and beverage purchases decreased significantly between 2000 and 2014 by 396 mg/d (95% CI, -407 to -385 mg/d) per capita. The sodium content of households' packaged food purchases decreased significantly during this 15-year period by 49 mg/100 g (95% CI, -50 to -48 mg/100 g), a 12.0% decline; decreases began in 2005 and continued through 2014. Moreover, the sodium content of households' purchases decreased significantly for all top food sources of sodium between 2000 and 2014, including declines of more than 100 mg/100 g for condiments, sauces, and dips (-114 mg/100 g; 95% CI, -117 to -111 mg/100 g) and salty snacks (-142 mg/100 g; 95% CI, -144 to -141 mg/100 g). However, in all years, less than 2% of US households had packaged food and beverage purchases with sodium density of 1.1 mg/kcal or less. In this nationwide

  4. Assessment of changes in the aroma and sensory profile of dawadawa due to modification in fermentation conditions

    International Nuclear Information System (INIS)

    Agyei-Baoteng, R.

    2013-07-01

    Dawadawa is the most popular traditional condiment in West Africa and is produced by the fermentation of African locust bean seeds. Though the alkaline fermentation results in the production of a tasty condiment, it has a strong ammoniacal odour which some consumers find unattractive and offensive. This work was carried out to develop procedures for reducing the pungent odour of dawadawa in order to increase its popularity and market value especially amongst non-traditional users. Various treatments were applied to the fermenting locust bean seeds 15 hours into the fermentation which lasted for a total of 96 hours. Some treatments were also tested on the beans after fermentation. Treatments which were applied during fementation were fementation under conditions of limited oxygen, low temperature fermentation, irradiation by gamma radiation and steaming. Post-fermentation treatments were partial frying and roasting after fermentation. Samples were taken during fermentation and analyzed for Bacillus count on Nutrient Agar, pH, percentage titratable acidity, moisture content by the oven dry method, crude protein content by the kjeldhal method and texture by the texture analyzer. The final product was analyzed for aroma profile by GC-MS analysis using the Dynamic Headspace Sampling (DHS) method and also by descriptive sensory analysis by a semi-trained panel. Application of all the treatments applied during fermentation resulted in a ten to a hundredfold lower Bacillus counts compared to the control sample at various stages of fermentation. The reduction in the Bacillus activities resulted in a lower rise in pH giving final pH values of 6.8 to 7.53 compared to 8.37 in the control. The rise in pH was due to the proteolytic activity of the Bacillus species which break down the proteins into peptides and amino acids and subsequently utilize the amino acids to produce ammonia leading to the rise in pH. All the samples recorded a simultaneous increase in titratable acidity

  5. Effect of Arbucula Myrrhizal Fungi on an Ecological Crop of Chili Peppers (Capsicum annuum L. Efecto de los Hongos Micorrícicos Arbusculares en un Cultivo Ecológico de Ají (Capsicum annuum L. Cacho de Cabra

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    Claudia Castillo R

    2009-03-01

    Full Text Available Mapuche farmers in southern Chile have been cultivating local ecotypes of chili pepper (Capsicum annuum L., called locally “Cacho de cabra” for many decades. It is used to make “merkén”, a condiment that is consumed locally and exported. This vegetable requires a nursery stage and can obtain nutritional benefits from symbiotic associations such as mycorrhizal fungi, achieving a better adaptation to transplanting. Arbuscular mycorrhizal fungi (AMF are obligate biotrophes appearing in abundance in agroecosystems with conservation management. The aim of this study was to compare effectiveness of two AMF, a commercial mycorrhizal inoculant (IC, Glomus intraradices and another native (IN, Glomus claroideum with a control without inoculation (-I on the production and quality of “Cacho de cabra”. At 45 days after sowing (DAS transplanting was carried out and at 90 and 216 DAS fruit quality, fungal and edaphic parameters were evaluated. The harvest was at four stages. With IN inoculation plants and with greater foliar area were obtained. Also, precocity of fruit production was observed. The harvest started 49 days earlier and fresh weight was 177% higher than that of the control. Root colonization was low, showing significant differences between IN and IC, while a large number of spores was produced in the substrate. It was concluded that inoculation with native fungi decreased transplanting stress thus accelerating the maturation stage of plants and resulting in higher and better yield quality.En el sur de Chile, agricultores mapuches han cultivado durante décadas ecotipos locales de ají (Capsicum annuum L.“Cacho de cabra” para elaborar “merkén”, producto con reconocidas ventajas en el mercado internacional. Esta hortaliza requiere etapa de almácigo, pudiendo beneficiarse nutricionalmente con la asociación simbiótica del tipo micorrizas,logrando una mejor adaptación al trasplante. Los hongos micorrícicos arbusculares son bi

  6. [Malay women as producers and managers].

    Science.gov (United States)

    Massard, J

    1985-01-01

    The ethnographic data presented here which demonstrate the economic role of women in exploitation of the natural environment and in the distribution of the products obtained were collected between 1978-80 in a riverine village in the state of Pahang, western Malaysia. The majority of the 64 households derive their income from traditional agriculture combined with rubber cultivation. Land in the village context is the most valued possession as a source of wealth and a basis of prestige. Only 4 households lack land; they are considered very poor. Women own 67.75 of the 166 acres devoted to rubber and 29 of the 55 plots allotted to gardening. Women, unlike men, have access to economic reserves in the form of jewelry. Women have a role in each of the principal agricultural activities of the village: kitchen gardening, exploitation of fruit trees, plantation agriculture, and rice growing. Raising of legumes and condiments in the house lot is a female activity in which men have little part. Over 1/2 of the households had an enclosed garden plot in 1978 but the size and number of cultigens varied widely, as did the skill and application of the gardeners. Fruit trees planted around the house lot were most often planted at the initiative of women, and small orchards providing fruit for sale were the responsibility of couples or of women alone. Women participated in all work in the rubber plantations except maintenance. Among the 25 households deriving most of their income from rubber culture, the work was done exclusively by women in 11 cases, by men in 10 cases, and by couples in 4 cases. Of the 10 women working alone, 6 were widowed or divorced, 1 was single, and 2 were married to invalids. Work on rubber plantations was done out of necessity by the poorest of the villagers. Rice culture, the most prestigious activity, is distinguished by the generally collective character of the work. Women predominate in the phases requiring the heaviest time investments, and of the 25

  7. Differences in preschool-age children's dietary intake between meals consumed at childcare and at home

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    S.B. Sisson

    2017-06-01

    Full Text Available Preschool children need optimal nutrition, including a variety of nutrient-dense foods, for growth and development. The purpose of this study was to determine differences in foods and nutrients consumed at childcare and home environments. Children ages 3-to-5 years (n = 90, 3.8 ± 0.7 years; 56% female from 16 childcare centers participated in this cross-sectional study from 2011 to 2014. Lunches at childcare were observed for two days; three days of dinners at home were reported by caregivers. Nutrient-dense and energy-dense foods were counted and nutrient content of meals was determined using FoodWorks®. More servings of fruit (0.92 ± 0.82 vs. 0.15 ± 0.26; p ≤ 0.0001, vegetables (1.47 ± 1.43 vs. 0.62 ± 0.60; p ≤ 0.0001, and low-fat dairy (0.83 ± 0.32 vs. 0.07 ± 0.19; p ≤ 0.0001 were consumed at childcare than at home. More servings of high-fat, high-sugar foods (0.08 ± 0.18 vs. 0.43 ± 0.39, p ≤ 0.0001 and sugary drinks (0.22 ± 0.41 vs. 0.39 ± 0.35. p ≤ 0.001 were consumed at home than at childcare. There were no differences between environments in whole-grains, high-fat meats, or high-fat high-sugar condiments consumed. On average, children consumed 333.0 ± 180.3 kcal at childcare and 454.7 ± 175.3 at home (p ≤ 0.0001. There were no differences in macronutrient profiles or in iron, zinc, folate, or vitamin B6 intake. More calcium (86.2 ± 44.6 vs. 44.6 ± 22.2 mg/kcal, p ≤ 0.0001 and vitamin A/kcal (56.1 ± 36.9 vs. 26.5 ± 24.2 RAE/kcal, p ≤ 0.0001 were consumed at childcare than at home. Preschool children are consuming more nutrient-dense foods and a more servings of fruit and vegetables at childcare during lunch than at home during dinner. Childcare and parents should work together to provide early and consistent exposure to nutrient-rich foods to ensure optimal nutrition for developing children.

  8. Antimicrobial compounds from Alpinia conchigera.

    Science.gov (United States)

    Aziz, Ahmad Nazif; Ibrahim, Halijah; Rosmy Syamsir, Devi; Mohtar, Mastura; Vejayan, Jaya; Awang, Khalijah

    2013-02-13

    The rhizome of Alpinia conchigerahas been used as a condiment in the northern states of Peninsular Malaysia and occasionally in folk medicine in the east coast to treat fungal infections. In some states of Peninsular Malaysia, the rhizomes are consumed as a post-partum medicine and the young shoots are prepared into a vegetable dish. This study aimed to investigate the chemical constituents of the pseudostems and rhizomes of Malaysian Alpinia conchigera and to evaluate the antimicrobial activity of the dichloromethane (DCM) extracts of the pseudostems, rhizomes and the isolated compounds against three selected fungi and five strains of Staphylococcus aureus. The dried and ground pseudostems (0.8kg) and rhizomes (1.0kg) were successively extracted in Soxhlet extractor using n-hexane, dichloromethane (DCM) and methanol. The n-hexane and DCM extracts of the pseudostem and rhizome were subjected to isolation and purification using column chromatography on silica gel using a stepwise gradient system (n-hexane to methanol). Briefly, a serial two fold dilutions of the test materials dissolved in DMSO were prepared prior to addition of 100μl overnight microbial suspension (108 cfu/ml) followed by incubation at 37°C (bacteria) or 26°C (dermatophytes and candida) for 24h. The highest concentration of DMSO remaining after dilution (5%, v/v) caused no inhibition to bacterial/candida/dermatophytes' growth. Antibiotic cycloheximide was used as reference for anticandidal and antidermatophyte comparison while oxacilin was used as reference for antibacterial testing. DMSO served as negative control. Turbidity was taken as indication of growth, thus the lowest concentration which remains clear after macroscopic evaluation was taken as the minimum inhibitory concentration (MIC). The isolation of n-hexane and DCM extracts of the rhizomes and pseudostems of Alpinia conchigera via column chromatography yielded two triterpenes isolated as a mixture of stigmasterol and

  9. Biological activities of Rosmarinus officinalis L. (rosemary) extract as analyzed in microorganisms and cells

    Science.gov (United States)

    de Jesus, Daiane; Figueira, Leandro Wagner; de Oliveira, Felipe Eduardo; Pacheco Soares, Cristina; Camargo, Samira Estves Afonso; Jorge, Antonio Olavo Cardoso; de Oliveira, Luciane Dias

    2017-01-01

    R. officinalis L. is an aromatic plant commonly used as condiment and for medicinal purposes. Biological activities of its extract were evaluated in this study, as antimicrobial effect on mono- and polymicrobial biofilms, cytotoxicity, anti-inflammatory capacity, and genotoxicity. Monomicrobial biofilms of Candida albicans, Staphylococcus aureus, Enterococcus faecalis, Streptococcus mutans and Pseudomonas aeruginosa and polymicrobial biofilms composed of C. albicans with each bacterium were formed in microplates during 48 h and exposed for 5 min to R. officinalis L. extract (200 mg/mL). Its cytotoxic effect was examined on murine macrophages (RAW 264.7), human gingival fibroblasts (FMM-1), human breast carcinoma cells (MCF-7), and cervical carcinoma cells (HeLa) after exposure to different concentrations of the extract, analyzed by MTT, neutral red (NR), and crystal violet (CV) assays. The anti-inflammatory activity was evaluated on RAW 264.7 non-stimulated or stimulated by lipopolysaccharide (LPS) from Escherichia coli and treated with different concentrations of the extract for 24 h. Interleukin-1 beta (IL-1β) and tumor necrosis factor alpha (TNF-α) were quantified by ELISA. Genotoxicity was verified by the frequency of micronuclei (MN) at 1000 cells after exposure to concentrations of the extract for 24 h. Data were analyzed by T-Test or ANOVA and Tukey Test (P ≤ 0.05). Thus, significant reductions in colony forming units per milliliter (CFU/mL) were observed in all biofilms. Regarding the cells, it was observed that concentrations ≤ 50 mg/mL provided cell viability of above 50%. Production of proinflammatory cytokines in the treated groups was similar or lower compared to the control group. The MN frequency in the groups exposed to extract was similar or less than the untreated group. It was shown that R. officinalis L. extract was effective on mono- and polymicrobial biofilms; it also provided cell viability of above 50% (at

  10. Efeito do caseinato de sódio nas propriedades sensoriais do presunto "cook-in" Effect of sodium caseinate in the sensory properties of "cook-in" ham

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    Jicela Elsa Morales Udaeta

    1995-01-01

    Full Text Available Realizou-se o estudo do efeito das diferentes concentrações de caseinato de sódio nos atributos sensoriais do presento "cook-in". Em cada uma das quatro repetições, vinte presuntos foram designados ao acaso num dos cinco tratamentos, nos quais a formulação da salmoura de cura foi injetada a 20% em relação ao peso da carne em todos os tratamentos. A composição básica da salmoura correspondeu a 0,5% fosfato; 2,0% sal; 0,4% sais de cura; 0,66% condimento para presunto e 0,25% ascorbato, as condições de processamento foram as mesmas para todos os tratamentos, mas foram utilizados diferentes concentrações de caseinato de sódio em cada tratamento (0,0%; 0,5%; 1,0% e 1,5%. Foram retiradas amostras para medir o pH. Calculou-se as perdas no tambleamento e no cozimento e o rendimento. As propriedades sensoriais do presunto "cook-in" também foram avaliadas quanto a cor, aroma, coesividade, fatiamento, sabor e textura. O pH não apresentou efeito significativo, devido à salmoura ter sido ajustada para pH 9,0 para todos os tratamentos. Os presuntos com 1,0% caseinato de sódio apresentaram uma ótima aceitabilidade, mas apresentaram também a maior perda no cozimento. Os presuntos com 0,5% de caseinato de sódio apresentaram a menor perda no cozimento e uma razoável aceitabilidade das propriedades sensoriais.The effect of different concentrations of sodium caseinate in the sensory properties of "cook-in" ham was studied. In each of four replications, twenty ''cook-in" hams were randomly designed to one of five treatment groups in which the curing brine formulation was pumped 20% of their respectivo weights for all treatments. The basic brine composition was 0.5% phosphate; 2.0% salt; 0.4% curing salts; 0.66% ham condiment and 0.25% ascorbate, the processing conditions were the same for all treatments, but there was used different concentrations of sodium caseinate. (0.0%; 0.5%; 1.0% and 1.5%. Samples were removed for pH analysis. Tumbling

  11. Aspectos anatômicos de plântulas Foeniculum vulgare Mill. Anatomical aspects of the Foeniculum vulgare Mill. seedling

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    C.F. Azevedo

    2012-01-01

    Full Text Available A erva-doce, Foeniculum vulgare Mill. (Apiaceae, é uma erva entouceirada, aromática que apresenta propriedades condimentares e medicinais; tem origem Européia e é amplamente cultivada em todo o Brasil. Devido à deficiência de informações relativas à organização estrutural de plântulas de espécies medicinais, o presente estudo teve como objetivo fornecer informações sobre a anatomia e o desenvolvimento de plântulas de F. vulgare. As sementes de erva-doce foram semeadas em areia e mantidas em casa de vegetação por 25 dias, sendo realizadas regas diárias. Foram selecionadas plântulas normais e de padrão uniforme, que tiveram raiz, zona de transição, caule, cotilédones e primeiras folhas seccionados à mão livre. Este material foi corado e montado em lâminas com glicerina para observação em microscópio. Em todos os órgãos da plântula de erva-doce a epiderme é unisseriada, cuticularizada e com estômatos; sendo que as duas últimas estruturas não são encontradas na raiz, porém esta apresenta pêlos unicelulares e cônicos. Os cotilédones e as folhas apresentam funções fotossintéticas e nutricionais, indicadas pela presença de grande quantidade de estômatos, cloroplastos e amido. A caracterização anatômica de plântulas de F. vulgare auxilia na identificação da espécie e no conhecimento da organização celular, fornecendo informações que auxiliam em estudos fisiológicos, taxonômicos e ecológicos.Fennel, Foeniculum vulgare Mill. (Apiaceae, is a forming clumps herb and presents aromatic, medicinal and condimental properties. It has European origin and is widely cultivated and used in Brazil. Due to lack of information concerning the structural organization of seedlings of medicinal species, this study aimed to provide information about the anatomy and development of F. vulgare seedlings. The seeds fennel was sowed in sand and maintained in greenhouse for 25 days, with daily waterings. Were selected

  12. Association between empirically derived dietary patterns with blood lipids, fasting blood glucose and blood pressure in adults - the India migration study.

    Science.gov (United States)

    Shridhar, Krithiga; Satija, Ambika; Dhillon, Preet K; Agrawal, Sutapa; Gupta, Ruby; Bowen, Liza; Kinra, Sanjay; Bharathi, A V; Prabhakaran, D; Srinath Reddy, K; Ebrahim, Shah

    2018-02-08

    Dietary patterns (DPs) in India are heterogenous. To date, data on association of indigenous DPs in India with risk factors of nutrition-related noncommunicable diseases (cardiovascular disease and diabetes), leading causes of premature death and disability, are limited. We aimed to evaluate the associations of empirically-derived DPs with blood lipids, fasting glucose and blood pressure levels in an adult Indian population recruited across four geographical regions of India. We used cross-sectional data from the Indian Migration Study (2005-2007). Study participants included urban migrants, their rural siblings and urban residents and their urban siblings from Lucknow, Nagpur, Hyderabad and Bangalore (n = 7067, mean age 40.8 yrs). Information on diet (validated interviewer-administered, 184-item semi-quantitative food frequency questionnaire), tobacco consumption, alcohol intake, physical activity, medical history, as well as anthropometric measurements were collected. Fasting-blood samples were collected for estimation of blood lipids and glucose. Principal component analysis (PCA) was used to identify major DPs based on eigenvalue> 1 and component interpretability. Robust standard error multivariable linear regression models were used to investigate the association of DPs (tertiles) with total cholesterol (TC), low density lipoprotein-cholesterol (LDL-C), high density lipoprotein-cholesterol (HDL-C), triglycerides, fasting-blood glucose (FBG), systolic and diastolic blood pressure (SBP and DBP) levels. Three major DPs were identified: 'cereal-savoury' (cooked grains, rice/rice-based dishes, snacks, condiments, soups, nuts), 'fruit-vegetable-sweets-snacks' (Western cereals, vegetables, fruit, fruit juices, cooked milk products, snacks, sugars, sweets) and 'animal food' (red meat, poultry, fish/seafood, eggs) patterns. High intake of the 'animal food' pattern was positively associated with levels of TC (β = 0.10 mmol/L; 95% CI: 0.02, 0.17 mmol/L; p

  13. In vitro antimicrobial properties of plant essential oils thymus vulgaris, cymbopogon citratus and laurus nobilis against five important foodborne pathogens Propriedades antibacterianas in vitro de óleos essenciais de thymus vulgaris, cymbopogon citratus e laurus nobilis contra cinco importantes bactérias patogênicas veiculadas por alimentos

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    Alessandra Farias Millezi

    2012-03-01

    Full Text Available Several essential oils of condiment and medicinal plants possess proven antimicrobial activity and are of important interest for the food industry. Therefore, the Minimum Inhibitory Concentrations (MIC of those oils should be determined for various bacteria. MIC varies according to the oil used, the major compounds, and the physiology of the bacterium under study. In the present study, the essential oils of the plants Thymus vulgaris (time, Cymbopogon citratus (lemongrass and Laurus nobilis (bay were chemically quantified, and the MIC was determined on the bacteria Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 19117, Salmonella enterica Enteritidis S64, and Pseudomonas aeruginosa ATCC 27853. The essential oil of C. citratus demonstrated bacterial activity at all concentrations tested and against all of the bacteria tested. The majority of essential oil compounds were geranial and neral. The major constituent of T. vulgaris was 1.8-cineol and of L. nobilis was linalool, which presented lower antibacterial activity, followed by 1.8-cineol. The Gram-negative bacteria demonstrated higher resistance to the use of the essential oils tested in this study. E. coli was the least sensitive and was inhibited only by the oils of C. citratus and L. nobilis.Diversos óleos essenciais de plantas condimentares e medicinais possuem atividade antimicrobiana comprovada, sendo de grande interesse para a indústria de alimentos. Dessa forma, as Concentrações Mínimas Inibitórias (CMI desses óleos para diversas bactérias devem ser determinadas. As CMI variam de acordo com o óleo utilizado, dos compostos majoritários e da fisiologia da bactéria em estudo. Na presente pesquisa, os óleos essenciais das plantas Thymus vulgaris (tomilho, Cymbopogon citratus (capim-limão e Laurus nobilis (louro foram quantificados quimicamente e determinou-se a CMI sobre as bactérias Staphylococcus aureus ATCC 25923, Escherichia. coli

  14. Desenvolvimento de protocolo para microenxertia do tomateiro Lycopersicon esculentum Mill = Developmental of protocol for micrograffiting to tomato Lycopersicon esculentum Mill

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    Luciano Façanha Marques

    2010-01-01

    Full Text Available A murcha bacteriana, causada por Ralstonia solanacearum, é a principal doença vascular de plantas em todo o mundo. O agente causal é uma bactéria que ocorre em todas as regiões do Brasil, predominando em condições de umidade e temperatura elevadas, fatores propícios aodesenvolvimento do patógeno. Este agente causal é de difícil controle, pois sobrevive nos mais diversos hospedeiros, especialmente Solanaceas, além de outras famílias de importância alimentar, condimentar e medicinal. O uso de espécies do gênero Solanum na enxertia convencional e minienxertia em tomateiro Lycopersicon esculentum é limitada em função da incompatibilidade. Neste trabalho, utilizou-se o método da microenxertia para obtenção de plantas resistentes a doenças como a murcha bacteriana, tendo como cavalo a espécie Solanum palinacanthum Dun. Utilizaram-se dois métodos de microenxertia: convencional em T-invertido e corte em bisel. Foram testados meios de culturas para execução das duas práticas demicropropagação; para isso, realizou-se experimento em diferentes condições ambientais, com presença e ausência de luminosidade e diferentes tratamentos correspondentes a teores de açúcares e sais, submetidos a cinco avaliações com intervalos semanais. Melhor resultado foi encontrado quando se utilizou microenxertia em T-invertido e meio de cultura constituído de sais de MS1/8 de força acrescido de 30 g L-1 de sacarose.The bacterial wilt, caused by Ralstonia solanacearum, is the most important vascular disease among plants in the world. The causal agent is a strain of bacteria found in all regions of Brazil, mainly in places with high humidity and temperature. This bacterium is difficult to control with chemical products, being able to survive in diverse hosts, especially in species of Solanaceae as well as other families of great food, condimental, or medicinal importance. The use of species of the genus Solanum has been attempted, but the

  15. KONTRIBUSI JENIS BAHAN MAKANAN TERHADAP KONSUMSI NATRIUM PADA ANAK USIA 6-18 TAHUN DI INDONESIA (FOOD CONTRIBUTION IN SODIUM INTAKE OF CHILDREN AND YOUNG AGE [6-18 YEARS] IN INDONESIA

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    Sri Prihatini

    2017-01-01

    Full Text Available ABSTRACT Hypertension, heart disease and stroke are a major cause of death in Indonesia. In 2013, the prevalence of hypertension in Indonesia about 25,8 persen. WHO concluded that excess sodium consumption showing a positive straightline relationship with increased incidence of hypertension and cardiovascular disease. The aim of data analysis was to get information about  the contribution of sodium intake in children aged 6-18 years. The data came from Individual Food Consumption Study in 2014. The 24 hours recall were done in 2014 was administered to 34.956 children and young people boys and girls aged 6-18 years. Sodium intake were estimated indirectly from food consumption data. The analysis showed that the average of sodium intake in children age 6-18 years were 2609 mg /day, of which as much as 55.3 percent consume more than 2000 mg/day. The food groups that highly contribute to sodium intake were from seasoning (51.8%, cereals and cereals product (21.16%, fish and fish product (10.69%, meat and meat products (4.78%. The main source of sodium intake in children 6-18 years age came from salt (43.9%, followed by noodles (13.2%, other condiment (7.9% and fresh fish (5.4% processed fish (5.3% in consecutive. While  other foods contribute less than 5 percent of sodium.ABSTRAK Saat ini, hipertensi, penyakit jantung dan stroke menjadi penyebab utama kematian di Indonesia. Menurut hasil riset kesehatan dasar (Riskesdas tahun 2013, prevalensi hipertensi di Indonesia sebesar 25,8 persen. Data WHO menunjukkan bahwa kelebihan konsumsi Natrium berkaitan dengan peningkatan kejadian hipertensi dan penyakit kardiovaskular. Tujuan analisis data untuk memperoleh informasi kontribusi bahan makanan terhadap asupan Natrium pada anak usia 6-18 tahun. Data yang digunakan adalah data Studi Konsumsi Makanan Individu 2014. Jumlah sampel yang dianalisis sebanyak 34.956 anak usia 6-18 tahun. Jumlah asupan Natrium diperoleh dari data recall 1x24 jam. Hasil analisis

  16. The Effects of Drought Stress on Yield, Yield Components and Anti-oxidant of Two Garlic (Allium sativum L. Ecotypes with Different Planting Densities

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    shiva akbari

    2016-07-01

    Full Text Available Introduction Drought stress reduces plant growth by affecting various physiological and biochemical processes, such as photosynthesis, respiration, translocation, ion uptake, carbohydrates, nutrient metabolism and growth promoters. Garlic (Allium sativum L. is an annual bulb crop that has been cultivated since ancient times and was used as a spice and condiment for many centuries. Garlic is an important plant because of its pharmaceutical properties. The optimum yield of this bulb crop depends on well-managed irrigation, fertilization and cultivation practices. In the final and middle stages of growth, garlic is sensitive to water stress and low irrigation is unsuitable in these stages. This experiment was established to study the influence of drought stress and planting density on yield and its components and the non-enzymatic anti-oxidant content of two different garlic ecotypes. Materials and methods This study was conducted in 2011-2012 in a farmland at the south east of Semnan city. The experimental layout was a split-plot factorial with a randomized complete block design with three replications. The treatments were comprised of three factors: irrigation rates (60%, 80% and 100% of estimated crop evapotranspiration (ETC as the main plot and the factorial combination of three levels of planting density (30, 40 and 50 plants.m-2 and two ecotypes (Tabas and Toroud as the sub-plots. To estimate the crop water requirement, different meteorological parameters were collected from Semnan weather station and were used based on FAO-56 water irrigation calculation instructions. After harvesting, ten garlic plants were sampled randomly in each plot and bulb yield components were measured. To calculate the leaves anti-oxidant content, DPPH method was used. The statistical significances of mean values were assessed by analysis of variance and LSD tests at p≤0.05. All calculations were performed using SAS and Mstat-C softwares. Results and discussion

  17. Growth Analysis of Fenugreek (Trigonella foenum- graecum L. under Various Levels of Nitrogen and Plant Density

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    L Bazrkar-Khatibani

    2018-02-01

    Full Text Available Introduction Fenugreek (Trigonella foenum-graecum L. is a specific condiment crop mostly grown for its edible parts, and is used as a green fodder and fresh vegetable. The seeds have medicinal value solely against digestive disorders, whereas its leaves are rich source of minerals and nutrients. The growth and yield of fenugreek is particularly affected by the application of nitrogen fertilizer and planting arrangement. Plant growth is a process of biomass accumulation which in turn is derived out of the interaction of the respiration, photosynthesis, water relations, long-distance transport, and mineral nutrition processes. Growth is the most important process in predicting plant reactions to environment. Irradiance, temperature, soil-water potential, nutrient supply and enhanced concentrations of atmospheric carbon dioxide are among some external components influencing crop growth and development. Growth analysis is a useful tool in studying the complex interactions between plant growth and the environment, clarifying and interpreting physiological responses. Plants total dry matter (TDM production and accumulation can be appraised via relative growth rate (RGR and crop growth rate (CGR which are the most important growth indices. Leaf area index (LAI is a factor of crop growth analysis that accounts for the potential of the crop to assimilate light energy and is a determinant component in understanding the function of many crop management practices. Materials and Methods A field investigation was conducted in a paddy field at Shaft County (Guilan Province for eight consecutive months (from November 2009 to June 2010, to study the effect of four levels of nitrogen fertilizer (0, 25, 50 and 75 Kg N ha-1 and four levels of planting density (60, 80,100, and 120 plants m-2 on the growth indices of fenugreek (Trigonella foenum graecum L. crop. The soil for the experiment was loam in texture and strongly acidic in reaction (pH 4.5. Sixteen treatment

  18. Variação de peso, grau de escolaridade, saneamento básico, etilismo, tabagismo e hábito alimentar pregresso em pacientes com cancêr de estômago Weight, educational achievement, basic sanitation, alcoholism, smoking and eating habit in patients with gastric cancer

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    Lidiane Pereira Magalhães

    2008-06-01

    rich in salt, condiments, nitrates, saturated fat, complex carbohydrates, refined sugar and fried salted food had been more used by gastric cancer patients. CONCLUSION: The patients with gastric cancer presented with: less weight, low quality of life as indicated by lower or no access to basic sanitation, electricity and schooling, lived predominantly in rural area, high incidence of alcohol intake and higher intake of high fat foods and industrialized foods.

  19. Fortification of staple foods with zinc for improving zinc status and other health outcomes in the general population.

    Science.gov (United States)

    Shah, Dheeraj; Sachdev, Harshpal S; Gera, Tarun; De-Regil, Luz Maria; Peña-Rosas, Juan Pablo

    2016-06-09

    Zinc deficiency is a global nutritional problem, particularly in children and women residing in settings where diets are cereal based and monotonous. It has several negative health consequences. Fortification of staple foods with zinc may be an effective strategy for preventing zinc deficiency and improving zinc-related health outcomes. To evaluate the beneficial and adverse effects of fortification of staple foods with zinc on health-related outcomes and biomarkers of zinc status in the general population. We searched the following databases in April 2015: Cochrane Central Register of Controlled Trials (CENTRAL, Issue 3 of 12, 2015, the Cochrane Library), MEDLINE & MEDLINE In Process (OVID) (1950 to 8 April 2015), EMBASE (OVID) (1974 to 8 April 2015), CINAHL (1982 to April 2015), Web of Science (1900 to 9 April 2015), BIOSIS (1969 to 9 April 2015), POPLINE (1970 to April 2015), AGRICOLA, OpenGrey, BiblioMap, and Trials Register of Promoting Health Interventions (TRoPHI), besides regional databases (April 2015) and theses. We also searched clinical trial registries (17 March 2015) and contacted relevant organisations (May 2014) in order to identify ongoing and unpublished studies. We included randomised controlled trials, randomised either at the level of the individual or cluster. We also included non-randomised trials at the level of the individual if there was a concurrent comparison group. We included non-randomised cluster trials and controlled before-after studies only if there were at least two intervention sites and two control sites. Interventions included fortification (central/industrial) of staple foods (cereal flours, edible fats, sugar, condiments, seasonings, milk and beverages) with zinc for a minimum period of two weeks. Participants were members of the general population who were over two years of age (including pregnant and lactating women) from any country. Two review authors independently assessed the eligibility of studies for inclusion

  20. Estimativa de consumo de sódio pela população brasileira, 2002-2003 Estimación del consumo de sodio por la población brasilera, 2002-2003 Estimated sodium intake by the Brazilian population, 2002-2003

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    Flavio Sarno

    2009-04-01

    sources contributing to this intake. METHODS: Estimates were based on data from a Brazilian household budget survey carried between July 2002 and June 2003. A total of 969,989 food purchase records from a probabilistic sample of 48,470 households located in 3,984 census tracts across the country were analyzed. Purchase records were converted into nutrients using food composition charts. Mean sodium availability per person per day and mean adjusted availability considering a 2,000 kcal daily energy intake were calculated, as well as the contribution of selected food groups to total household sodium availability. Estimates are presented according to geographical region, urban or rural status of the household, and income stratum. RESULTS: Mean daily sodium availability in Brazilian households was 4.5 g per person (or 4.7 g considering a daily calorie intake of 2,000 kcal, thus exceeding by more than two times the recommended levels of intake for this nutrient. Although most of the sodium available for intake across all income strata was derived from kitchen salt or salt-based condiments (76.2%, the fraction derived from processed foods with added salt showed a strong linear increase as household purchasing power increased, representing 9.7% of total sodium intake in the lower quintile of the per capita income distribution and 25.0% in the upper quintile. CONCLUSIONS: Results indicate that sodium intake in Brazil widely exceeds the maximum recommended intake level for this nutrient in all of the country's macro regions and across all income strata.