Describing Polymers Synthesized from Reducing Sugars and Ammonia Employing FTIR Spectroscopy

          يمكن تشخيص الميلانويد باستخدام تقنية مطيافية الأشعة تحت الحمراء (FTIR) . أن UV/Vis هي أداة فعالة للتحليل النوعي والكمي للمكونات الكيميائية في بوليمرات الميلانودين. تتطابق الميزات الهيكلية والاهتزازية للميلانويدات المُصنَّعة من D-Glucose و D-Fructose ، وفقًا لأطياف FTIR ، مع الاختلاف الوحيد في شدة القمم. باستخدام أطياف FTIR ، ينقسم الهيكل التركيبي للميلانودين إلى سبع مناطق رئيسية. تم تأكيد وجود مجموعات C = C و C = N و C = O في جميع الميلانويدات المكونة من الفركتوز والجلوكوز مع الأمونيا من خلال المناطق التي تتراوح من 1600 إلى 1690 سم -1 ، ويتضح النطاق إلى حد كبير على أنه نطاق واسع. يحتوي كل من الميلانويدات على كربوكسيل أو كربونيل في المنطقة تقريبا 1700 سم -1. في جميع الميلانويدينات، اختفت مجموعة +NH في نطاق 3080 سم-1. ومع ذلك ، فإن كثافة اللون تعتمد على نوع السكر المستخدم في تخليق الميلانويدين. علاوة على ذلك، بالمقارنة مع ميلانويدين المخلق من الأمونيا و الكلوكوز Glc-ammoina ، التي تحتوي على نسبة أعلى من الكربون المهجن sp3 ، فإن الميلانويدين المخلق من الأمونيا و الفركتوز Fru-ammonia لديها نسبة أعلى من الكربون المهجن sp2 على أساس تحليل الأشعة فوق البنفسجية / المرئية و FTIR وأطياف المشتق الثاني. علاوة على ذلك ، تمت محاكاة البيانات بأستخدام تحليل المكون الرئيسي (PCA). تم استخدام تحليل المكون الرئيسي (PCA) لتفسير البيانات.          Melanoidins can be diagnosed using the Fourier transform infrared (FTIR) technique. UV/Vis is an effective tool for both qualitative and quantitative analysis of chemical components in melanoidin polymers. The structural and vibrational features of melanoidin synthesized from D-glucose and D-fructose are identical, according to FTIR spectra, with the only difference being the intensity of bands.  Using FTIR spectra, the skeleton of melanoidin is divided into seven major regions. The existence of the C=C, C=N, and C=O groups in all melanoidins formed from fructose and glucose with ammonia is confirmed by the areas ranging from 1600 to 1690 cm-1, and the band is largely evident as a broad shoulder. Both melanoidins have a carboxyl or carbonyl extending around 1700 cm-1. In all melanoidins, the NH+ group has vanished in the 3080 cm-1 range. However, the color intensity depends on the type of sugar employed in melanoidin synthesis. Furthermore, in comparison to Glc-ammonia, which has a higher proportion of sp3 hybridized carbon, Fru-ammonia has a higher proportion of sp2 hybridized carbon based on UV/Vis, FTIR and second-derivative spectra. Moreover, the data were simulated using principal component analysis. Principal component analysis (PCA) was used to interpret the data

Effect of Rosemary (Rosmarinus officinalis L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes

Rosemary (Rosmarinus officinalis L.) is a natural aromatic plant that belongs to the family of Lamiaceae. The rosemary plant has been utilized to preserve food due to its ability to prevent oxidation and microbial contamination. This study aimed to investigate the effect of fortifying yoghurt with rosemary extracts and probiotic bacteria (LAB) (Bifidobacterium longum ATCC15707 and two lactic acid bacteria, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) on its chemical composition, total phenolic compounds, antioxidant capacity, and sensory properties. The study results revealed significant differences in the total solids, protein, and ash content when rosemary concentration increased beyond 2%. However, there were no significant differences among the treatments in acidity and pH value. The sensory evaluation results indicated that the addition of aqueous extract of rosemary affected the sensory properties of yoghurt (flavour, body and texture, appearance, and overall grade), wherein an increasing concentration of rosemary extract increased score of flavour, body and texture, appearance, and overall grade. On the other hand, rosemary extract did not affect the sensory properties and chemical composition. To sum up, it can be stated that rosemary was used in the preparation of yoghurt with increased health benefits, acceptable sensory attributes, and the production of synbiotic yogurt.Land and Food Systems, Faculty ofNon UBCReviewedFacult

Green Synthesis and Characterization of Silver Nanoparticles Using Flaxseed Extract and Evaluation of Their Antibacterial and Antioxidant Activities

Bioactive plant chemicals are considered to be rich and useful for creating nanomaterials. The current work investigated the biosynthesis of silver nanoparticles (AgNPs) using ethanolic flaxseed extract as an efficient reducing factor. The production of AgNPs was verified by color-shifting observation of the mixture of silver nitrate (AgNO3) from yellow to a reddish suspension after the addition of the extract and by evaluating it by UV–visible inspection. Additionally, FTIR spectrum was used to support the identification of functional groups. The morphology and structure of AgNPs were assessed using scanning electron microscopy (SEM), and X-ray diffraction (XRD) examinations, which revealed spherical AgNPs with a diameter of 46.98 ± 12.45 nm and a crystalline structure. The zeta potential (ZP) and dynamic light scattering (DLS) measurements of AgNPs revealed values of −44.5 mV and 231.8 nm, respectively, suggesting appropriate physical stability. The antibacterial activity of AgNPs was investigated against Escherichia coli, Klebsiella pneumoniae, Staphylococcus aureus, and Streptococcus pyogenes, while the antioxidant effect was investigated using the DPPH technique. These obtained AgNPs could potentially be used as efficient antibacterial and antioxidant nanomaterials

Green Synthesis and Characterization of Silver Nanoparticles Using <i>Flaxseed</i> Extract and Evaluation of Their Antibacterial and Antioxidant Activities

Bioactive plant chemicals are considered to be rich and useful for creating nanomaterials. The current work investigated the biosynthesis of silver nanoparticles (AgNPs) using ethanolic flaxseed extract as an efficient reducing factor. The production of AgNPs was verified by color-shifting observation of the mixture of silver nitrate (AgNO3) from yellow to a reddish suspension after the addition of the extract and by evaluating it by UV–visible inspection. Additionally, FTIR spectrum was used to support the identification of functional groups. The morphology and structure of AgNPs were assessed using scanning electron microscopy (SEM), and X-ray diffraction (XRD) examinations, which revealed spherical AgNPs with a diameter of 46.98 ± 12.45 nm and a crystalline structure. The zeta potential (ZP) and dynamic light scattering (DLS) measurements of AgNPs revealed values of −44.5 mV and 231.8 nm, respectively, suggesting appropriate physical stability. The antibacterial activity of AgNPs was investigated against Escherichia coli, Klebsiella pneumoniae, Staphylococcus aureus, and Streptococcus pyogenes, while the antioxidant effect was investigated using the DPPH technique. These obtained AgNPs could potentially be used as efficient antibacterial and antioxidant nanomaterials

Optimized Green Extraction of Polyphenols from Cassia javanica L. Petals for Their Application in Sunflower Oil: Anticancer and Antioxidant Properties

The total phenolic content (TPC) from Cassia javanica L. petals were extracted using ethanolic solvent extraction at concentrations ranging from 0 to 90% and an SCF-CO₂ co-solvent at various pressures. Ultrasound-assisted extraction parameters were optimized using response surface methodology (RSM). Antioxidant and anticancer properties of total phenols were assessed. An SCF-CO₂ co-solvent extract was nano-encapsulated and applied to sunflower oil without the addition of an antioxidant. The results indicated that the best treatment for retaining TPC and total flavonoids content (TFC) was SCF-CO₂ co-solvent followed by the ultrasound and ethanolic extraction procedures. Additionally, the best antioxidant activity by β-carotene/linoleic acid and DPPH free radical-scavenging test systems was observed by SCF-CO₂ co-solvent then ultrasound and ethanolic extraction methods. SCF-CO₂ co-solvent recorded the highest inhibition % for PC3 (76.20%) and MCF7 (98.70%) and the lowest IC50 value for PC3 (145 µ/mL) and MCF7 (96 µ/mL). It was discovered that fortifying sunflower oil with SCF-CO₂ co-solvent nanoparticles had a beneficial effect on free fatty acids and peroxide levels. The SCF-CO₂ method was finally found to be superior and could be used in large-scale processing.Land and Food Systems, Faculty ofNon UBCReviewedFacultyResearche