Polyphenolic burden and in vitro antioxidant properties of Moringa oleifera root extracts

ntroduction: Moringa oleifera is a small tree with very significant nutritional but alsopharmacological properties and various preparations from almost all parts of the plant (leaves,fruit, stems, bark, roots) are used in folk medicine for treating several ailments. This study aimedto investigating the polyphenolic burden and in vitro antioxidant properties of M. oleifera rootextracts, obtained with solvents covering a range of polarities.Methods: Lyophilised Moringa oleifera roots were extracted with solvents of increasing polarity,including ethyl acetate, butanol, methanol and water. The generated extracts were screened forpolyphenolic load and antioxidant activities, by determining the total polyphenol, total f lavonoid,total f lavanol, antiradical activity and reducing power. Liquid chromatography-mass spectrometrywas also employed to obtain some evidence regarding the nature of the main constituents.Results: The results indicated that both aqueous and methanolic extracts were the richestin total polyphenols, but the aqueous extract also exhibited high reducing power. The liquidchromatography-diode array-mass spectrometry analysis also revealed that the major substancesoccurring in the aqueous extract were relatively polar molecules, but the mass spectral data wereambiguous to assign tentative structures.Conclusion: Polar solvents, such as water, may be effectively used to recover high amounts of M.oleifera root phenolics, which possess important antioxidant properties.&nbsp

Eficacia de los antioxidantes BHA y BHT en aceites vegetales durante el calentamiento intermitente

The heating performance of olive oil was compared with that of corn oil, olive-residue oil and 50:50 mixture of olive oil and corn oil. The oils were heated intermittently for two hours per day at a temperature of 175 ± 5° C for five consecutive days. Under such conditions thermal and oxidative decomposition of the oils takes place. Free fatty acid content, peroxide values, E1%1 cm, at 232 and 270nm, polar compounds, colour and viscosity, of the oils all increased, whereas the iodine values, smoke points, polyunsaturated fatty acids content and tocopherol concentration decreased. The effectiveness of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) at a rate of 200 ppm in retarding the deterioration of oils during static heating (175 ± 5° C), was studied and it was found that BHA gave a slight protection to the olive-residue oil and the BHT gave some protection to the corn oil, while both antioxidants were relatively ineffective in the other oils.Se ha comparado el comportamiento del aceite de oliva al calentamiento con respecto al del aceite de maíz, el aceite de orujo y una mezcla al 50 % de aceite de oliva y aceite de maíz. Los aceites fueron calentados intermitentemente durante dos horas al día a una temperatura de 175º C ± 5º C durante cinco días consecutivos. Bajo tales condiciones tuvo lugar la descomposición térmica y oxidativa de los mismos. En todos los aceites aumentaron el contenido en ácidos grasos libres, el índice de peróxido, E1%1 cm, a 232 y 270 nm, los compuestos polares, el color y la viscosidad, mientras que el índice de yodo, el punto de humo, el contenido en ácidos grasos poliinsaturados y el contenido en tocoferoles disminuyeron. Se estudió la eficacia del 3-terc-butil-4-hidroxianisol (BHA) y del butilhidroxitolueno (BHT) en una proporción de 200 ppm en el retraso de la deterioración de los aceites durante el calentamiento estático (175 ± 5º C), encontrándose que el BHA dió una ligera protección al aceite de orujo y que el BHT proporcionó alguna protección al aceite de maíz, en tanto que ambos antioxidantes fueron relativamente ineficaces en los otros aceites

Caracterización de aceite de semilla de calabaza crudo y purificado.

Oil from hulled pumpkin seeds (Cucurbita pepo and Cucurbita Maxima) was extracted with hot petroleum ether, and then it was degummed, neutralized and bleached, consecutively Physical and chemical characteristics of crude and purified oils were determined. Density, refractive index, viscosity and peroxide value were not affected by purification, while decreases in acidity, colour, unsaponifiable, E1%1cm 232, and oxidative stability, and increases in smoke point and E1%1cm 270 were observed. Purification did not affect the fatty acid and sterol profiles. GLC analysis for the fatty acid composition of the seed oil showed that the predominant unsaturates were linoleic (42%) and oleic (38%), while the major saturates were palmitic (12,7%) and stearic (6%). Only α-tocopherol was detected at a level of 126 mg/kg, which reduced to 78 mg/kg after purification. The main sterols of pumpkin seed oil unsaponifiable were Δ7.22,25 -stigmastatrien-3β-ol, α-spinasterol, Δ7,25_stigmastadienol and Δ7-avenasterol, followed by stigmasterol, 24-methylcholest-7-enol and Δ7-stigmastenol, and also trace to minor amounts of cholesterol, brassicasterol, campesterol, sitostanol, Δ5-avenasterol, erythrodiol and uvaol were found.Aceite de semillas de calabaza descascarada (Cucurbita pepo YCucurbita maxima) fue extraído con éter de petróleo caliente, y luego desgomado, neutralizado y decolorado consecutivamente. Las características físicas y químicas de aceites crudo y purificado fueron determinadas. La densidad, el índice de refracción, la viscosidad y el índice de peróxido no se afectaron por la purificación, mientras que se observó una disminución en la acidez, color, insaponificable, E1%1cm 232, y estabilidad oxidativa, y un aumento en el punto de humo y de E1%1cm270. La purificación no afectó los perfiles de ácidos grasos y esteroles. El análisis CGL para la composición de ácidos grasos del aceite de semilla mostró que los insaturados predominantes fueron linoleico (42%) y oleico (38%), mientras que los saturados mayoritarios fueron palmítico (12,7%) y esteárico (6%). Sólo el α-tocoferol fue detectado a nivel de 126mg/kg, el cual se redujo a 78mg/kg después de la purificación. Los principales esteroles de la materia insaponificable del aceite de semilla de algodón fueron Δ7.22,25-stigmastatrien-3β-ol, α-spinasterol, Δ7,25-stigmastadienol y Δ7-avenasterol, seguidos por el stigmasterol, 24-metilcolest-7-enol y Δ7-stigmastenol, y también se encontraron trazas de componentes menores de colesterol, brasicasterol, campesterol, sitostanol, Δ5-- avenasterol, eritrodiol y uvaol

Características y composición del aceite de semilla de tomate

Tomato seeds were separated from dried pomace, and seeds were ground and extracted with hot petroleum ether. The extracted oil was degummed, neutralised and bleached, and then the physical and chemical characteristics of crude and purified oils were determined. Purification led to a decrease in acidity, colour, unsaponifiables, E1%1cm 232 and oxidative stability, and to an increase in smoke point and E1%1cm 270. The fundamental physicochemical properties of the oil were not affected by purification. Tomato seed oil was found to contain high levels of linoleic (54%), followed by oleic (22%), while the dominant saturated acids were palmitic (14%) and stearic (6%). Purification led to an increase in C18:2 trans, while the fatty acid profile of the oil remained unchanged, a- and ô-tocopherols were detected at levels of 202 and 1059 mg/kg; purification reduced tocopherol content to 161 and 898 mg/kg, respectively (β-sitosterol was found as the most predominant component of the sterolic fraction from tomato seed oil. A large percentage (16%) of cholesterol was detected. Other sterols found in percentages higher than 1.5% were campesterol, stigmasterol and Δ5-avenasterol. In addition, trace to minor amounts of 24- methylenecholesterol, brassicasterol, Δ7-campesterol, clerosterol, Δ7 24-stigmastadienol, Δ7-stigmastanol, Δ7-avenasterol and erythrodiol were found. Sterol profile was not affected by purification.Se separaron semillas de tomate de la pulpa seca y posteriormente se trituraron y extrajeron con éter de petróleo en caliente. El aceite extraído se desgomó, neutralizó y decoloró, y luego se determinaron las características físicas y químicas de los aceites crudos y purificados. La purificación produjo una disminución en la acidez, color, insaponificables, E1%1cm 232 y estabilidad oxidativa y un aumento en el punto de humo y E1%1cm 270. Las propiedades físico-químicas no se afectaron por la purificación. Se encontró que el aceite de semilla de tomate contenía altos niveles de linoleico (54%), seguido por oleico (22%), mientras que los ácidos grasos saturados mayoritarios fueron el palmítico (14%) y el esteárico (6%). La purificación produjo también un aumento en el C18:2 trans, mientras que el perfil de ácidos grasos del aceite permaneció inalterado. Se detectaron α- y δ- tocoferoles a niveles de 202 y 1059 mg/kg; la purificación redujo el contenido en tocoferol a 161 y 898 mg/kg, respectivamente. El β-sitosterol fue el componente predominante de la fracción esterólica del aceite de semilla de tomate. Se detectó un alto porcentaje de colesterol (16%). Otros esteroles encontrados en porcentajes más elevados del 1.5% fueron el campesterol, estigmasterol y Δ5-avenasterol. Además, se encontraron como componentes minoritarios 24-metilenecolesterol, brasicasterol, Δ7-campesterol, clerosterol, Δ7 24-estigmastadienol, Δ7-estigmastanol, Δ7-avenasterol y eritrodiol. El perfil de esteroles no se afectó por la purificación

Cambios en la calidad de aceite de semilla Moringa oleífera variedad Mbololo de Kenya, durante la fritura.

The frying performance of Moringa oleífera variety Mbololo of Kenya seed oil (produced by cold pressure, extraction with n-hexane and a mixture of chloroform-methanol) was studied especially as regards repeated frying operations. The oils were used for intermittent frying of potato slices and cod filets at a temperature of 175 ± 5°C for 5 consecutive days. Under such conditions thermal and oxidative decomposition of the oils takes place. The chemical changes occurring in the oils were evaluated. Free fatty acid content, peroxide value, specific extinction at 232 nm, polar compounds, colour and viscosity of the oils all increased, whereas the iodine values, smoke points, polyunsaturated fatty acid content, induction period and tocopherol concentration decreased. The effect of the oils on the organoleptic quality of these fried foods was also determined. The analytical and sensory data showed that the lowest deterioration occurred in cold pressure produced oil and the highest in n-hexane extracted oil.Se ha estudiado el comportamiento frente a la fritura, especialmente en el caso de frituras repetidas de aceite de semilla Moringa oleífera variedad Mbololo de Kenya (producido por presión en frío, extracción con n-hexano y una mezcla de cloroformo-metanol). Los aceites se usaron para la fritura intermitente de rodajas de patatas y filetes de bacalao a temperatura de 175 ± 5°C durante 5 días consecutivos. Bajo estas condiciones tuvo lugar la descomposición térmica y oxidativa de los aceites. Se evaluaron los cambios químicos ocurridos en los aceites. El contenido en ácidos grasos libres, índice de peróxido, extinción específica a 232 nm, compuestos polares, color y viscosidad de los aceites aumentaron, en tanto que el índice de iodo, punto de humo, contenido en ácidos grasos poliinsaturados, período de inducción y concentración en tocoferol disminuyeron. También se determinó el efecto de los aceites sobre la calidad organoléptica de estos alimentos fritos. Los datos analíticos y sensoriales mostraron que la deterioración más baja ocurrió en el aceite producido por presión en frío y la mayor en el aceite extraído con n-hexano

Study of the self-stabilization ability of Tzatziki (a traditional Greek ready-to-eat deli salad)

Traditional Greek yogurt-based salad Tzatziki is one of the most popular ready-to-eat deli salads in Greece. The objective of this study was to estimate the microbial stability of Tzatziki, with and without chemical preservatives, using a rapid method. Determination of the microbial count was carried out using the bioluminescence method (ATP) and traditional microbiological analysis, plate-counting method (CFU) in various batches of the final product of Tzatziki. The results showed that the Tzatziki salad without preservatives initially gave higher relative light units (RLU) values (79,532) than the same salad with preservatives (43,198) because the potassium sorbate and the sodium benzoate, used in recipe, appeared to suspend the action of microorganisms. After incubation in two different substrates, MacConkey and Sabouraud, the Tzatziki salad without preservatives gave higher RLU values (9,488 and 16,176, respectively) than the salad with preservatives (12,780 and 12,005, respectively). In the two selective substrates, differences appeared between the two methods of microbial count (RLU and CFU). While RLU values were roughly at the same level, the CFU values presented significant differences (p < 0.05). It was also shown that there was a strong correlation (R2 = 0.93-0.95) between bacterial counts estimated by traditional CFU and ATP methods. As expected, the dominant microbial population in Tzatziki was Lactobacillus spp., originated from yogurt. Coliforms and yeasts were not able to survive in this environment. Generally, according to the results, Greek traditional Tzatziki salad was a microbial stable product and the bioluminescence method could be a rapid method to determine its microbial state

ELECTRON: An Architectural Framework for Securing the Smart Electrical Grid with Federated Detection, Dynamic Risk Assessment and Self-Healing

The electrical grid has significantly evolved over the years, thus creating a smart paradigm, which is well known as the smart electrical grid. However, this evolution creates critical cybersecurity risks due to the vulnerable nature of the industrial systems and the involvement of new technologies. Therefore, in this paper, the ELECTRON architecture is presented as an integrated platform to detect, mitigate and prevent potential cyberthreats timely. ELECTRON combines both cybersecurity and energy defence mechanisms in a collaborative way. The key aspects of ELECTRON are (a) dynamic risk assessment, (b) asset certification, (c) federated intrusion detection and correlation, (d) Software Defined Networking (SDN) mitigation, (e) proactive islanding and (f) cybersecurity training and certification

Irradiation Effect on Oxidative Condition and Tocopherol Content of Vegetable Oils

The effect on induction period and tocopherol content after γ-irradiation onsamples of olive oil and seed oils (sunflower and soybean) was determined. In seed oilsamples 0, 100, 200 and 300 ppm of δ-tocopherol were added before irradiation with 1, 2and 3kGy. The results of induction period showed that, after irradiation, all samplespresented a significant decreased in resistance to oxidation. However, this decrease wasminimized when δ-tocopherol was added. Irradiation significantly decreased the level oftocopherols. δ-Tocopherol appeared more sensitive in irradiation process than α- andγ-tocopherol. The addition of δ-tocopherol significantly reduced, in most cases, thedepletion of the other tocopherols