Antibacterial activity of Beta vulgaris L. pomace extract

Antibacterial activity of Beta vulgaris L. (beetroot) pomace extract (concentration 100 mg/ml) was tested against five Gram positive and seven Gram negative bacterial strains (reference cultures and natural isolates). Disc diffusion method with 15 µl of extract and agar-well diffusion method with 50 and 100 µl were used. Antibiotic (cefotaxime/clavulanic acid) was used as a control sample. The tested extract showed the highest activity against Staphylococcus aureus and Bacillus cereus, where clear zones (without growth) appeared. There was no any activity against other tested Gram-positive bacteria, except for Staphylococcus epidermidis, with a small zone of reduced growth. Growth of all tested Gram-negative bacteria was inhibited usually with 100 µl of extract. The most susceptible were Citrobacter freundii and Salmonella typhymurium. The tested antibiotic gave clear, usually large zones for all tested strains except for Staphylococcus cohni spp. cohni, where only a zone of reduced growth appeared

CHEMICAL CHARACTERISTICS OF CULTIVATED ELDERBERRY FRUIT

This work is consered with the processing value of Elderberry fruit (berries) from domestic plantation selection (Horgoš region). Chemical analyses of reference parameters confirmed high nutritional and physiological value of samples and full validity of work on this selection and production in plantation conditions

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa offi cinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Kombucha je napitak koji se tradicionalno dobiva fermentacijom zaslađenog crnog ili zelenog čaja (Camellia sinensis L.) s pomoću simbiotičke kulture bakterija i kvasaca (engl. SCOBY). U ovom je radu za pripremu napitka kombucha kao izvor dušika pri fermentaciji upotrijebljena melisa (Melissa officinalis L.). Tijekom sedmodnevne fermentacije mjereni su sljedeći parametri: pH-vrijednost, titracijska kiselost, udjeli ukupnih fenola i fenolnih spojeva, te sposobnost uklanjanja hidroksilnog (˙OH) i 1,1-difenil-2-pikrilhidrazilnog (DPPH) radikala da bi se utvrdila povezanost trajanja fermentacije s antioksidativnom i antibakterijskom aktivnošću fermentiranog napitka od melise. Određena je optimalna titracijska kiselost od 4 do 4,5 g/L, koju su potvrdili dugogodišnji konzumenti tog napitka. Ispitan je antibakterijski učinak napitaka povećane kiselosti od 8,12 g/L na jedanaest divljih bakterijskih sojeva. Rezultati pokazuju da se u proizvodnji fermentiranog napitka kombucha čaj (C. sinensis) može uspješno zamijeniti melisom. Udjel ukupnih fenola i sposobnost uklanjanja DPPH radikala bili su veći u podlozi s melisom nego u tradicionalnom napitku kombucha. Za biološku je aktivnost napitka kombucha s melisom najvjerojatnije zaslužna ružmarinska kiselina, glavni fenolni spoj u napitku. Vrijednosti EC50 pokazuju da napitak kombucha ima veću antioksidativnu vrijednost od čajnih infuzija C. sinensis L. i M. officinalis L., čemu vjerojatno pridonose metaboliti simbiotičke kulture bakterija i kvasaca. Kombucha s melisom optimalne i povećane titracijske kiselosti imala je izraženi antibakterijski učinak, ponajprije zbog prisustva octene kiseline, ali i zbog drugih sastojaka čaja te prisustva metabolita simbiotičke kulture.Kombucha is a fermented tea beverage which is traditionally prepared by fermenting sweetened black or green tea (Camellia sinensis L.) with symbiotic consortium of bacteria and yeasts (SCOBY). In this study, lemon balm (Melissa offi cinalis L.) was used as the only nitrogen source for kombucha fermentation. During the seven-day fermentation process, pH value, titratable acidity (TA), total phenolic content, phenolic compounds, and antioxidant activity against hydroxyl (˙OH) and 1,1-diphenyl-2-picrylhydrazil (DPPH) radicals were measured to detect the connection between the fermentation time and antioxidant and antibacterial activities of lemon balm kombucha. Antibacterial activity of fi nished beverages with optimum acidity (TA=4–4.5 g/L), the value which is confi rmed by long-time kombucha consumers, and enhanced acidity (TA=8.12 g/L) was tested against eleven wild bacterial strains. The results showed that lemon balm could be successfully used as an alternative to C. sinensis L. for kombucha fermentation. Total phenolic content and antioxidant activity against DPPH radicals of lemon balm fermentation broth were higher than those of traditional kombucha. Rosmarinic acid is the main phenolic compound of the lemon balm-based kombucha that probably provides biological activity of the beverage. Judging from the EC50 values, kombucha beverages exhibited higher antioxidant activities compared with C. sinensis L. and M. offi cinalis L. infusions, which can probably be ascribed to SCOBY metabolites. Lemon balm kombucha with both optimum and enhanced acidity showed antibacterial activity, which can be primarily ascribed to acetic acid, but also to some other tea components and SCOBY metabolites

Chemical composition and antioxidant activity of two strawberry cultivars

The macro- and micro-chemical composition, as well as antioxidant activity of two strawberry cultivars, Marmolada and Clery, were studied. Results showed a noticeable difference in the sugar, protein and pectin contents. Clery had 6.92% and Marmolada 4.93% of total sugar. Also, protein and pectin contents were higher in the Clery cultivar. No significant difference was observed in acidity, as well as in ash and cellulose content. Marmolada had a higher content of total phenolics and flavonoids (228.04 mg GAE /100 g FW and 136.01 mg RE/100 g FW, respectively ). The anthocyanins content in Marmolada (32.0 mg CGE/100 g FW) was slightly lower than in Clery (36.0 mg CGE/100 g FW). The antioxidant activity was evaluated spectrophotometrically, using 2,2-diphenyl- 1-picrylhydrazyl (DPPH) radical scavenging activity assay. The DPPH free radical scavenging activity, expressed as EC50 value, of Marmolada (0.77 mg/ml )was higher than of Clery (0.83 mg/ml). There was a significant positive correlation (R2>0.90) between the concentration of phenolics/flavonoids/anthocyanins and DPPH radical scavenging activity of both strawberry cultivars. These results also showed that the antioxidant value of 100 g FW Marmolada and Clery is equivalent to 237.91 mg and 219.01 mg of vitamin C, respectively

Characterization of MgAl2O4 Sintered Ceramics

Single phase MgAl2O4 was made from a one-to-one molar ratio of MgO and Al2O3 powders mixed using ball-milling. Mixtures of MgO and Al2O3 were subsequently treated in planetary ball mill for 30, 60, 90 and 120 minutes in air. The aim of this study was to examine phase composition, microstructure, and densification behavior of sintered specimens. After sintering in dilatometer at 1500 degrees C, the powder was converted to single phase MgAl2O4. The results show that mechanical activation improved the densification behavior of MgAl2O4 sintered specimens, and it reduced the onset temperature for sintering by approx. 100 degrees C. Based on dilatometer data, powders were subsequently densified at 1450 degrees C by hot pressing. Almost all specimens exhibited full density, while sample activated for 30 minutes showed the fastest densification rate

Characterization of MgAl2O4 sintered ceramics

Single phase MgAl2O4 was made from a one-to-one molar ratio of MgO and Al2O3 powders mixed using ball-milling. Mixtures of MgO and Al2O3 were subsequently treated in planetary ball mill for 30, 60, 90 and 120 minutes in air. The aim of this study was to examine phase composition, microstructure, and densification behavior of sintered specimens. After sintering in dilatometer at 1500 °C, the powder was converted to single phase MgAl2O4. The results show that mechanical activation improved the densification behavior of MgAl2O4 sintered specimens, and it reduced the onset temperature for sintering by approx. 100 oC. Based on dilatometer data, powders were subsequently densified at 1450 oC by hot pressing. Almost аll specimens exhibited full density, while sample activated for 30 minutes showed the fastest densification rate

Chemical composition and antioxidant activity of berry fruits

The main chemical composition, contents of total phenolic (TPh), total flavonoid (TF), and total monomeric anthocyianin (TMA), as well as the antioxidant activity of two raspberry cultivars (Meeker and Willamette), two blackberry cultivars (Čačanska bestrna and Thornfree) and wild bilberry were studied. The raspberry cultivars had the highest total solids among fruits investigated. Bilberry fruits had the highest sugar-to-acid ratio. Blackberry fruits were richer in crude fibers (cellulose) in comparison to raspberry and bilberry fruits. The content of pectic substances was highest in the bilberry. Also, bilberry had a highest content of TPh (808.12 mg GAE/100 g FW), TF (716.31 mg RE/100 g FW) and TMA (447.83 mg CGE/100 g FW). The antioxidant activity was evaluated spectrophotometrically, using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity assay. The DPPH free radical scavenging activity, expressed as the EC50 value (in mg of fresh weight of berry fruit per ml of the reaction mixture), of bilberry (0.3157 ± 0.0145 mg/ml) was the highest. These results also showed that the antioxidant value of 100 g FW bilberry, raspberry - Willamette, raspberry - Meeker, blackberry - Čačanska bestrna and blackberry - Thornfree is equivalent to 576.50 mg, 282.74 mg, 191.58 mg, 222.28 mg and 272.01 mg of vitamin C, respectively. There was a significant positive correlation between the antioxidant activities and content of total phenolics (RTPh 2=0.9627), flavonoids (RTF 2=0.9598) and anthocyanins (RTMA 2=0.9496) in berry fruits. [Projekat Ministarstva nauke Republike Srbije, br. TR 31044

Fenton-like oxidation of an azo dye using mesoporous Fe/TiO2 catalysts prepared by a microwave-assisted hydrothermal process

Fe-doped TiO2 photocatalysts with different contents of Fe (0.5, 1.6, 3.4 and 6.4 %) were synthesized by a microwave-hydrothermal method and characterized by X-ray diffraction analysis, N-2 physisorption at 77 K and UV-Vis spectrometry. The characterization showed that the Fe ions were highly dispersed in the TiO2 lattice. It was found that all the synthesized catalysts had a mesoporous structure and that Fe-doping increased the BET surface area. The UV-Vis study showed that the absorption spectra were shifted to longer wavelengths (red shift) with increasing dopant concentration. The photocatalytic activity of the samples was evaluated by the decolorization of the textile dye Reactive Blue 52 (RB) in aqueous solutions under sun-like radiation in the presence of H2O2 (a heterogeneous photo-Fenton process). The photocatalyst with 3.4 % Fe was found to be the most efficient in the presence of H2O2. The effect of the initial pH of the dye solution was assessed and dissolution of iron ions was studied as a function of pH value. It was concluded that decolorization was more favorable in acidic pH, and that at pH values gt 4, the release of Fe ions into the solution was negligible. Photocatalytic degradation of 4-chlorophenol (4-CP) was investigated under the optimal conditions and it was shown that the catalyst was capable of degrading colorless pollutants

Green techniques for preparation of red beetroot extracts with enhanced biological potential

Red beetroot is well known for its high proportion of betalains, with great potential as functional food ingredients due to their health-promoting properties. The objective of this study was to investigate the influence of processing techniques such as Soxhlet, cold, ultrasound and supercritical fluid extraction on the betalains content and its antioxidant, anti-inflammatory and antihyperglycemic activities. Whilst Soxhlet extraction with water has provided the highest yield, the highest content of total phenolics was found in an extract prepared using Soxhlet extraction with 50% ethanol. Amongst eight phenolic compounds detected in the extracts, protocatechuic acid was the most abundant. The concentrations of total phenolics ranged from 12.09 mg/g (ultrasound extraction with 30% methanol) to 18.60 mg/g (Soxhlet extraction with 50% ethanol). The highest anti-inflammatory activity was observed for cold extraction with 50% methanol extract. The high radical scavenging activity of supercritical fluid extracts could be a consequence of nonphenolic compounds. The chemometrics approach was further used to analyse the results to find the “greenest” method for further possible application in the processing of beetroot in the food and/or pharmaceutical industry. According to the standard score, the best extraction method was determined to be Soxhlet extraction with 50% ethanol

Non-isothermal degradation of zinc–isophthalate complex with 2,2’-dipyridylamine

The design and synthesis of various mixed ligand complexes with amazing architecture and topology are promoted due to their potential applications as functional materials in fields such as gas storage, chemical separation, catalysis and luminescence [1]. The structural diversity and properties of these materials strongly depend on the organic Odonor ligand. For example, dianion of isophthalic (ipht) acid is widely used as ligand due to its ability to coordinate up to four metal centres with different coordination modes. The addition of Ndonor ligands significantly contributes to their structural versatility increasing their thermal stability [2]. There are only three ipht complexes containing dipya (2,2’-dipyridylamine) as N-donor ligand recently published: [Cu(dipya)(ipht)]·H2O [2, 3], [Mn(dipya)(ipht)]n [4] and [Zn(dipya)(ipht)]n [5]. The highest thermal stability was observed for [Zn(dipya)(ipht)]n. In addition, [Zn(dipya)(ipht)]n exhibits also a great antibacterial activity [4]. The decomposition of [Zn(dipya)(ipht)]n was studied in detail using simultaneous TG/DSC analysis in conjunction with TG/MS measurements and XRPD analysis in nitrogen atmosphere under non-isothermal conditions at four heating rates: 15, 20, 25 and 30 ºC min−1 . The first two decomposition steps are highly overlapped and for that reason the peak deconvolution using FraserSuzuki function was employed. The deconvolution was performed at each heating rate and the three single step processes were isolated. The application of isoconversional method confirmed that deconvoluted steps are individual processes while the determination of conversion functions was done according to the Màlek algorithm [6]. The third degradation step ends around 970 ºC, depending on the heating rate, yielding ZnO