Anthocyanins, phenols, and antioxidant activity in blackberry juice with plant extracts addition during heating

In this work the influence of addition of different plant extracts (olive leaf, green tea, pine bark PE 95%, pine bark PE 5:1, red wine PE 30%, red wine PE 4:1, and bioflavonoids) to blackberry juice during heating (at 30, 50, 70 and 90 °C) on the anthocyanin and phenol contents, polymeric colour, and antioxidant activity was investigated. Also, reaction rate constant, half-lives of degradation, and activation energy were calculated. Control sample was juice without addition of extracts. The highest anthocyanin content at 30 °C was in samples with the addition of olive leaf and green tea. At 90 °C the highest anthocyanin content was measured in samples with the addition of extract of red wine and bioflavonoides. Samples supplemented with the extracts had much higher antioxidant activity in comparison to the control sample. Results showed that at 90 °C the sample with green tea supplementation had the lowest reaction rate constant and the highest half-life. Activation energy ranged from 29 to 44 kJ mol−1

Influence of phenol and sugar interactions on antioxidant activity of pomegranate juice

Nowadays, people are focusing on antioxidant-rich food due to its beneficial effect on health. Thus, the goal of this study was to investigate the interactions between catechin, quercetin, and gallic acid in the presence of sugars (sucrose and trehalose) in complex food matrix such as pomegranate juice. Antioxidant activity (AOA) was measured by three different methods, DPPH and ABTS radical scavenging activity and ferric reducing antioxidant power (FRAP). In this paper, fundamental differences among used AOA measuring methods were confirmed, which can be traced back to interactions occurring between phenols and/or sugars. Even though addition of individual phenols increased AOA of mixtures, in the majority of binary and ternary mixtures antagonistic effects were observed. Positive effect of sugar addition was more pronounced in binary mixtures but the results were highly dependent on used AOA method

Phenolics content and antioxidant activity of sour cherry extracts with sugar addition

Sour cherry puree was prepared with addition of sucrose or trehalose (5% and 10%). After stabilization of the mixture (puree with sugars), extracts were prepared and contents of phenolics and anthocyanin, polymeric colour percentage, and antioxidant activity were determined. Extracts were stored for 65 days at 4 °C. Control sample was extract of sour cherry puree without sugars. After extraction, extracts with 10% of sucrose or trehalose had higher phenolic content than the control sample. Anthocyanin content was higher in extracts with trehalose addition. During storage of extracts, samples with trehalose had higher retention of phenolic and anthocyanins than other samples. Addition of sucrose and trehalose as well as their amounts affected the stabilities of phenolics, anthocyanins, and antioxidant activity in sour cherry extracts

Spring cleaning as a safety risk: results of a population-based study in two consecutive years

<p>Abstract</p> <p>Background</p> <p>Spring cleaning is a popular tradition in Iran as well as in many other countries. The purpose of our study was to determine the pattern and compare the incidence of spring cleaning related injuries in Tehran, in the years 2007 and 2008.</p> <p>Methods</p> <p>In the year 2007, a household survey was performed in Tehran by random cluster sampling. The survey was repeated in May 2008 with the same clusters and starting points, but different households. The incidence of spring cleaning related injuries, the age and sex of injured person(s), the mechanism, type and cost of injuries were recorded through semi-structured interviews. The incidence rates of injuries and injuries leading to health visits (severe) according to sex and age groups were calculated. Data were analyzed using SPSS and STATA statistical softwares.</p> <p>Results</p> <p>The incidence of all and severe spring cleaning related injuries were 3.8 (3.0 - 4.8) and 1.6 (1.1-2.3) per 1000, respectively. The most common mechanisms of injuries were falls, followed by cutting and lifting heavy objects or overexertion. Falls were also the main mechanism of severe injuries. The most common injuries were open wounds, followed by superficial injuries (including contusions) and sprain and strain. Among severe injuries, the most frequent injuries were open wounds and contusions, followed by dislocations. The injuries were most common among women with an incidence of about 8.4 per 1000 in women older than 18 years of age (severe injuries: 3.4 per 1000 (2.2-5.1)).</p> <p>Conclusion</p> <p>The incidence of spring cleaning related injuries is high enough to raise concern in health system authorities. It could be estimated that about 23,927 to 38,283 persons get injured during the spring cleaning in Tehran at the beginning of every Persian new year. In addition, about 8,773-18,344 of these cases are expected to be severe enough to lead to medical attention (considering 7,975,679 as the population of Tehran at the time of study). Improving awareness of families, especially young women, regarding the scope and importance of spring cleaning safety can be suggested as the first population-based strategy to decrease the incidence of these injuries.</p

Tracking antioxidant properties and color changes in low-sugar bilberry jam as effect of processing, storage and pectin concentration

<p>Abstract</p> <p>Background</p> <p>Recently, an increased interest in the identification of valuable possibilities for preserving the antioxidant properties of products obtained by thermal processing of fruits rich in bioactive compounds can be noticed. In this regard, an extensive analysis is necessary in terms of thermal processed products behavior in relation to various factors. The purpose of the present study was to assess the effect which processing and storage at 20°C has on the antioxidant properties and color quality of low-sugar bilberry jam with different low-methoxyl pectin (LMP) concentrations.</p> <p>Results</p> <p>For all measured parameters, it should be noted that thermal processing induced significant alterations reported to the values registered for fresh fruit. Most important losses due to thermal processing were recorded for total monomeric anthocyanins (TMA) (81-84%), followed by L-ascorbic acid (L-AsAc) content (53-58%), total phenolics (TP) content (42-51%) and FRAP (ferric reducing antioxidant power) values (36-47%). Moreover, depreciation of the investigated compounds occurred during storage at 20°C. Jam storage for 7 months resulted in severe losses in TMA content in the range 58-72% from the value recorded one day after processing. This coincided with marked increases in polymeric color percent of these products after 7 months of storage. Also, bilberry jam storage for 7 months resulted in a decrease in L-AsAc content of 40-53% from the value recorded one day after processing, 41-57% in TP content and 33-46% from the value recorded one day after processing for FRAP values. By decreasing of LMP concentration in the jam recipe from 1 to 0.3% there has been an increase in losses of investigated compounds.</p> <p>Conclusion</p> <p>Overall, the results indicated that bilberry jams can also represent a good source of antioxidant compounds, although compared to the fruit, important losses seem to occur. Practical application of this work is that this kind of information will be very useful in optimizing the jam processing technology and storage conditions, in order to improve the quality of these products.</p

Procjena cito-/genotoksičnosti irinotekana u V79-stanicama primjenom komet-testa, mikronukleus-testa i testa kromosomskih aberacija

Irinotecan is a topoisomerase I interactive agent, widely used in the treatment of metastatic colorectal cancer. The genotoxic effects of the maximum single dose (18 μg mL-1), recommended monotherapy dose (9 μg mL-1), and recommended combined therapy dose (4.5 μg mL-1) of irinotecan were studied on V79 cells using the comet assay, chromosome aberration assay, and micronucleus test. The cells were treated with irinotecan for 2 h or 24 h. The statistical signifi cance of the results was determined using the one-way ANOVA test and a nonparametric Mann Whitney U test. The comet assay did not show dose-dependent or time-dependent effects. The chromosome aberration analysis showed large DNA rearrangements, i.e., chromosome exchanges. Although the exposed cultures showed a signifi cant increase in micronucleated cells in respect to control, no dose-dependent relation was established among the treated cultures. Timedependent effect was also not observed.Irinotekan je citotoksični lijek koji inhibira enzim DNA-topoizomerazu I. U širokoj je primjeni u terapiji metastatskog karcinoma kolona i rektuma. U uvjetima in vitro primjenom komet-testa, analize kromosomskih aberacija i mikronukleus-testa na V79-stanicama istražili smo genotoksični učinak maksimalne pojedinačne doze (18 μg mL-1), preporučene monoterapijske doze (9 μg mL-1) i preporučene doze irinotekana za kombiniranu terapiju (4,5 μg mL-1). Kulture stanica bile su tretirane irinotekanom 2 h i 24 h. Statistička značajnost određivana je jednosmjernim ANOVA-testom i neparametrijskim Mann Whitneyevim U-testom. Komet-testom nije utvrđen učinak koncentracije i/ili vremena izloženosti. Analiza kromosomskih aberacija pokazala je prisutnost izmjena kromatida, tj. porast broja triradijusa i tetraradijusa. Iako je u kulturama stanica izloženi irinotekanu opažen značajan porast broja mikronukleusa u odnosu na kontrolu, nije uočena ovisnost o dozi lijeka ni o vremenu izloženosti u opisanim eksperimentalnim uvjetima. Dobiveni rezultati upućuju na genotoksičnost irinotekana za V79-stanice. Nijednom od primijenjenih metoda nije utvrđena ovisnost učinka irinotekana o vremenu ili dozi