Dried rose (Rosa damascena Mill.) dreg: an alternative litter material in broiler production

The present study was carried out to determine the effects of using dried rose dreg (DRD) as an alternative litter material for broiler performance and microbiological characteristics of litter. A total of 225 day-old broiler chicks was raised on pine wood shavings (PS), DRD and PS+DRD until 42 days. The effects of litter material on broiler performance and FCR did not differ. At 42 days the effects of DRD on microbiological characteristics differed statistically from the other treatments. Total aerobic mesophilic bacteria (TAMB), Enterococci, Enterobactericeae and Staphylococcus aureus counts were decreased in the DRD group at 42 days. These results indicate that DRD can be used as an alternative litter material to control microbial characteristics without a negative effect on broiler performance. Key Words: Broiler, Dried rose dreg, Litter, Performance SA Jnl Animal Sci Vol.34(2) 2004: 75-7

Honey health benefits and uses in medicine

The generation of reactive oxygen species (ROS) and other free radicals during metabolism is an essential and normal process that ideally is compensated through the antioxidant system. However, due to many environmental, lifestyle, and pathological situations, free radicals and oxidants can be produced in excess, resulting in oxidative damage of biomolecules (e.g., lipids, proteins, and DNA). This plays a major role in the development of chronic and degenerative illness such as cancer, autoimmune disorders, aging, cataract, rheumatoid arthritis, cardiovascular, and neurodegenerative diseases (Pham-Huy et al. 2008; Willcox et al. 2004). The human body has several mechanisms to counteract oxidative stress by producing antioxidants, which are either naturally synthetized in situ, or externally supplied through foods, and/or supplements (Pham-Huy et al. 2008).info:eu-repo/semantics/publishedVersio

Cytotoxic and bioactive properties of different color tulip flowers and degradation kinetic of tulip flower anthocyanins

This study was conducted to determine the potential use of anthocyanin-based extracts (ABEs) of wasted tulip flowers as food/drug colorants. For this aim, wasted tulip flowers were samples and analyzed for their bioactive properties and cytotoxicity. Total phenolic contents of the extracts of the claret red (126.55. mg of gallic acid equivalent (GAE)/g dry extract) and orange-red (113.76. mg GAE/g dry extract) flowers were the higher than those of the other tulip flowers. Total anthocyanin levels of the violet, orange-red, claret red and pink tulip flower extracts were determined as 265.04, 236.49, 839.08 and 404.45. mg pelargonidin 3-glucoside/kg dry extract, respectively and these levels were higher than those of the other flowers. The extracts were more effective for the inhibition of Listeria monocytogenes, Staphylococcus aureus and Yersinia enterocolitica compared to other tested bacteria. Additionally, the cytotoxic effects of five different tulip flower extracts on human breast adenocarcinoma (MCF-7) cell line were investigated. The results showed that the orange red, pink and violet extracts had no cytotoxic activity against MCF-7 cell lines while yellow and claret red extracts appeared to be toxic for the cells. Overall, the extracts of tulip flowers with different colors possess remarkable bioactive and cytotoxic properties. © 2013 Elsevier Ltd

Adaptation and Validation of QUick, Easy, New, CHEap, and Reproducible (QUENCHER) Antioxidant Capacity Assays in Model Products Obtained from Residual Wine Pomace

Evaluation of the total antioxidant capacity of solid matrices without extraction steps is a very interesting alternative for food researchers and also for food industries. These methodologies have been denominated QUENCHER from QUick, Easy, New, CHEap, and Reproducible assays. To demonstrate and highlight the validity of QUENCHER (Q) methods, values of Q-method validation were showed for the first time, and they were tested with products of well-known different chemical properties. Furthermore, new QUENCHER assays to measure scavenging capacity against superoxide, hydroxyl, and lipid peroxyl radicals were developed. Calibration models showed good linearity (R2 > 0.995), proportionality and precision (CV < 6.5%), and acceptable detection limits (<20.4 nmol Trolox equiv). The presence of ethanol in the reaction medium gave antioxidant capacity values significantly different from those obtained with water. The dilution of samples with powdered cellulose was discouraged because possible interferences with some of the matrices analyzed may take place.The autonomous government of Castilla y León (Project BU268A11-2

Zygosaccharomyces bailii and Z. rouxii induced ethanol formation in apple juice supplemented with different natural preservatives: A response surface methodology approach

In this study, ethanol produced by osmophilic yeasts, Zygosaccharomyces bailii and Z. rouxii, in apple juice preserved with mint essential oil (MEO), carvacrol and natamycin instead of synthetic preservatives was modeled. Some processing parameters such as sodium benzoate (SB, 0-0.1%) used as a positive control, storage temperature (4-20 degrees C) and storage time (1-41 days) were selected in the study. Box-Behnken design in response surface methodology was used to evaluate the effects of processing parameters on ethanol levels of apple juice and three models were created for three preservatives for each yeast. Preservative type affected the ethanol formation in apple juice for both yeasts studied. Increase of preservative concentration decreased the ethanol formation during the storage period. The best effective preservative was determined as MEO and Z. bailii was found to be quite resistant yeast against to the preserving agents for three models as compared to Z. rouxii. Ethanol level increased with the increase of both storage temperature and time for both yeasts. The results showed that apple juice could be preserved by these three preservatives, but the MEO was the most effective agent for apple juice during the storage

ANTIOXIDANT, COLOR, AND SENSORY PROPERTIES OF APPLE JUICES COLORED WITH SAFFRON MICROCAPSULES

Saffron, containing carotenoids such as crocin, is a natural colorant with potential uses in food and pharmaceutical products and health benefits. In this study, the water-soluble crocin, the color sub-stance of saffron was produced with spray-drying mi-croencapsulation by maltodextrin as a wall material. The saffron before and after microencapsulation was researched in terms of physicochemical properties (moisture content and color values), total phenolic and flavonoid compounds, antioxidant capacity, and microencapsulation retention. Also, the bioactive and sensory properties in a model beverage obtained by adding these saffron microcapsules to apple juices in different proportions (30-180 ppm) were investigated. The result of the study showed that coloring apple juice with the lowest dose of 30 ppm saffron micro-capsules improved its bioactive compounds, antioxi-dant activity, color, and overall flavor. This is the first study to use saffron microcapsules as a colorant and the results show that saffron microcapsules can be used as colorants and enrichments in food formula-tion. © 2022,Latin American Applied Research. All Rights Reserved

Effect of collection time on biological activity of Clary sage (Salvia sclarea)

Salvia sclarea (Clary sage, Lamiaceae) is commonly known as 'misk ada cayi' in Turkey. It is widely cultivated for extractive purposes in France, Bulgaria and USA. This study was designed to examine the effect of seasonal variation on in vitro antimicrobial and antioxidant activities of methanolic extract of Clary sage. The results indicated that the extract of the plants collected in midday contained higher levels of phenolic content and revealed higher antioxidant capacities compared to the materials collected at other times of the day. No differences were found between the methanolic extract of the plants collected at the years of 2005 and 2006 for phenolic content and antioxidant activities. Antimicrobial activities of the extracts against thirteen microorganisms were also investigated. Salmonella typhimurium was the most resistant microorganism whereas Aeromonas hydrophila, Bacillus brevis and Bacillus cereus were the most sensitive microorganisms to the all extracts examined in this study