Activity

Collectively, the antioxidant activities of extracts from CHP and RHP were higher than those of the other two extracts(YHP and LSP). All the extracts showed high antimicrobial activity on Staphylococcus aureus, Listeria monocytogenes, and Bacillus subtilis, but no effect on Escherichia coli. A total of 150 compounds in propolis were detected by GC/MS. Terpenes (RHP 34%, YHP 5%, LSP 18%, and CHP 12%) and alcohols (RHP 12%, YHP 13%, LSP 12%, and CHP 10%) showed the highest relative content among all other extracts.Vitamin D deficiency can be regarded as one of the overgrowing health problem in all of the world. Evidence from a clinical trial suggested a role for probiotic bacteria in increasing vitamin D. However, probiotic’s effect is strain specific and this effect should be confirmed about different strains. The objective was to determine if yogurt fortification with probiotic bacteria, Lactobillus acidophilus La-B5, Bifidobacterium lactis Bb-12 either alone or in combination with vitamin D can be a complementary treatment for vitamin D deficiency. The end-points were vitamin D, cardio metabolic lipid profile, anthropometric indices (weight, height, waist, hip, fat mass, lean body mass) and dietary intake. A 10-week parallel-group, double-blind, randomized and controlled trial was conducted on 140 obese men and women. The participants were randomly allocated to receive 100 grams either 1) plain low-fat yogurt or 2) probiotic yogurt or 3) vitamin D-fortified yogurt or 4) probiotic and vitamin D cofortified yogurt. All groups received low-calorie diet. Vitamin D increased significantly in group 4 (p = .008), group 3 (p = .001) and group 1 (p = .012 with no difference between groups. Vitamin D-fortified yogurt had the most effect size and showed a significant difference versus plain (p = .018) and probiotic yogurt (p = .002). Regarding lipid profile, there were no significant differences between groups. Data from this study does not support the hypothesis that yogurt fortified with probiotic bacteria, Lactobillus acidophilus La-5 and Bifidobacterium lactis Bb-12 either alone or in combination with vitamin D might impose any increasing effect on serum level of vitamin D in comparison with vitamin D-fortified yogurt.As a potential health hazard, α-dicarbonyl compounds have been detected in the thermally processed foods. In order to investigate the formation kinetics of α-dicarbonyl compounds, liquid chromatography-electrospray tandem mass spectrometry was employed to determine the content of α-dicarbonyl compounds in glucose-only and glucose-glutamic acid (glucose-Glu) thermal reaction models. The 3-deoxyglucosone content was significantly higher than 6 α-dicarbonyl compounds at 90-110℃, 0-6 hr in the two tested systems. The glutamic acid promoted the content accumulation of 1-deoxyglucosone, diacetyl, methylglyoxal, and glyoxal, whereas inhibited the content of 3-deoxyglucosone and 3,4-dideoxyglucosone. Three-fifths of the tested compounds content increased linearly with time increasing, but in glucose-only system, the 1-deoxyglucosone content increased logarithmically at 95-110℃ over reaction time. The formation of glucose (100-110℃, glucose-only and glucose-Glu), 5-hydroxymethylfurfural (100-110℃, glucose-only), 1-deoxyglucose (105-110℃, glucose-Glu), 3,4-dideoxyglucosone (110℃, glucose-Glu), glyoxal (95-110℃, glucose-Glu) and diacetyl (90-95℃, glucose-Glu) could be well fitted by exponential equation. Shortening the heating time and reducing heating temperature (except glyoxal in glucose-only system) were the effective methods to decrease α-dicarbonyl compounds content in the two tested systems. Additionally, high temperature could also reduce α-dicarbonyl compounds content, such as 3-deoxyglucosone (≥110℃, glucose-only), 1-deoxyglucosone (≥110℃, glucose-only), glucosone (≥110℃, glucose-only; ≥100℃, glucose-Glu), methyloxyl (≥110℃, glucose-only; ≥100℃, glucose-Glu), diacetyl (≥110℃, glucose-only), and glyoxal (≥100℃, glucose-Glu).

The chemical composition of Handal (

L.) seed oil cultivated in Jordan deserts was characterized, and its bioactivity was evaluated.

The oil was extracted from the grinded seeds in 500ml Soxhlet extractor for 24hr using n-hexane, and the recovered fatty acids were methylated with methanolic-HCL. TGF-beta inhibitor The fatty acid methyl esters (FAMEs) composition was analyzed using GC-MS and GC-FID. The anticancer activity associated with the oil was assessed against colon cancer cell lines (Caco-2 and HCT-116) and compared to its cytotoxicity on the human skin fibroblast. Multivariate analysis was used to determine relationship of the fatty acid composition with that of the anticancer activity.

The results demonstrated that fatty acid composition of

seed oil chiefly contains Linoleic acid, denoted as C182n6 (75%), followed by Palmitic acid C160 (8%), Stearic acid C180 (5%), and Oleic acid C181n9 (9%). It is demonstrated as an excellent source of essential fatty acids omega-6 (e.g., Linoleic acid), whereas omega-3 (e.g., α-Linolenic acid) and hydroxy polyunsaturated fatty acids are found at small level. Interestingly, the oil exhibited reasonable anticancer effects against colorectal cancer cell lines with IC

values varying between 4 and 7mg/ml. The correlation test revealed a relationship between the fatty acid composition and the effectiveness on treatments.

Handal plant from Jordan appears to have very high level of Linoleic acid compared to other oils measured in different geographic locations and that there appears to be some anticancer activities associated with the fatty acid content of Handal seed oil.

Handal plant from Jordan appears to have very high level of Linoleic acid compared to other oils measured in different geographic locations and that there appears to be some anticancer activities associated with the fatty acid content of Handal seed oil.Baking is a combined process in which several interconnected chemical, biochemical, and physical phenomena such as starch gelatinization and formation of porous structures occur. These changes affect the ultimate quality of the product such as taste. In this study, effects of guar gum (at 1% level) and baking temperature (at 190, 200, 210, 220, and 230°C) on crust temperature and weight loss of toast bread samples during 40 min exposure were investigated. According to the results, raising the oven’s temperature from 190°C to 230°C will rise the crust’s temperature of toast bread samples both in the control group (from 128.5°C to 190.2°C) and test group (from 120.18°C to 164.8°C), as well as the percentage of weight loss in toast bread samples both in the control group (from 35.11% to 47.23%) and test group (from 20.37% to 29.57%). We also worked with polynomial functions, exponential functions, fractional functions, Gaussian functions, and MATLAB to model the percentage of weight loss and an increase in the crust temperature of toast bread samples during the baking process.