Antioxidant activity and properties of walnut brown seed coat extract

To date, there are few studies about the properties of walnut brown seed coat. The antioxidant activity and properties of walnut brown seed coat was considered in this study and the amounts of carotenoids, chlorophylla, chlorophyllb, vitamin E were determined. The antioxidant activity was determined by cupric assay, DPPH, and measurement of oxidative stability in sunflower oil against Copper sulfate. Walnut brown seed coat at 1 was effective antioxidant in comparison to BHT in inhibition of lipid peroxidation. This extract presented the highest vitamin E level (1.4± 0.042 mg/g). DPPH assay showed the extract had the high radical scavenging ability. The results of this study showed the walnut brown seed coat possessed strong antioxidant properties in vitro, hence it might be beneficial in human health. © 2009-2016, JGPT

Histopathology and cholinergic assessment of Pterocarya fraxinifolia on chicken embryo

There are no reports of toxicological studies of Pterocarya fraxinifolia. The leaves are used for fishing, which also an anesthetic agent. Currently, many drugs utilized in anesthesia practice are modified cholinergic transmission and acetylcholine esterase inhibitors; these are parts of anaesthetic pharmacy. Therefore, cholinergic assessment was surveyed in chicken embryo, which Pterocarya fraxinifolia extractes were injected in 0.1, 1 and 10 mg concentration at day 4 of incubation. Serum and brain cholinesterase were analyzed on day 20 of incubation. The signs were not due to the changes of cholinesterase activity. In histopathology examination, massive necrosis was observed in the spinal cord. Other tissues such as heart, kidneys, skeletal bones and muscles, trachea and lungs, digestive system and endocrine glands were completely developed. This data suggests that the spinal cord is a target organ of the bioactive component of this plant

Enzymatic Method: The best choice for extraction of carotenoids of Alfalfa

Carotenoids are natural compounds present in animals and plants. They have important applications in food and drugs and are usually extracted from natural materials. Alfalfa is rich in carotenoids. Commercial methods have been described for extracting carotenes and xanthophylls from alfalfa. In the present study, carotenoids were extracted and measured from alfalfa by acid, alkaline and enzyme extraction methods. The results showed different contents of the carotenoids in different methods of extraction. The carotenoids level when enzyme was used for the extraction from Alfalfa was significantly more than acid and alkaline. This finding shows that the pigment was probably attached to proteins in alfalfa. In this experiment, sodium hydroxide could also replace enzymatic methods. The amount of pigment was followed by sodium hydroxide treatment after enzymatic method

Increased food contamination with mold and fungi during COVID-19 crisis

COVID-19, known as the "novel coronavirus disease 2019", is a respiratory illness, and the causative pathogen is officially named as Sars-CAN-2, whose epidemic has spread rapidly worldwide. Thus, human-to-human transmission has reduced as people's attention to health has increased and precautionary measures have been implemented. It is known that the virus can survive on infected surfaces and hands for hours or days. It is possible to get infected by touching the contaminated surface of food packaging by customers in the grocery and then touching their own mouth, nose, or eyes. Thus, the public supposes that touching food or food packing by salesmen and buyers in the grocery can transmit the virus to the customers. Therefore, the World Health Organization encourages people to wash their hands regularly and disinfect areas where the virus can survive, such as metal and plastic surfaces. However, over-waching can cause disadvantages such as moisture penetration into food packages and increased water activity in food, which provides the conditions for fungi to grow and cause spoilage in food. Accordingly, this phenomenon would have shown significant negative effects on public health as the post-pandemic phase of COVID-19. The coronavinis has had a significant impact on people's behavior in the food chain, washing and disinfecting food in these critical situations. People also quickly changed the way they bought and procured food from supermarkets to ensure food safety and eradicate the virus. Use of substances/disinfectants such as Sodium hypochlorite reduce COVID-19 from surfaces and objects or reduce viral particles from surfaces and objects. Washing and disinfecting food packaging may cause damage to products thereby reducing their shelf life and utilization. Therefore, health experts report public awareness of hands and disinfect surfaces regularly to eliminate the virus. It is also recommended to wash and disinfect hands and disinfect surfaces