Notes

The expertise of diagnostic radiography college students as a result of periods with the COVID-19 widespread * a cross-sectional research.
This study provides a convenient pathway for the rapid analysis of multi-target components with similar chemical structures in mixture of different substrates.In this study, a novel green walnut liqueur (GWL) based on green walnuts, as the main ingredient, with the addition of fruits, aromatic plants, chocolate and honey, was produced at the pilot-scale. DNA Damage chemical Antioxidant activity (AO) of the obtained GWL was determined using multiple AO assays in parallel, standard spectrophotometric (FC, DPPH and FRAP) and recently developed electrochemical ones, HydroxoPerhydroxoMercury(II) Complex and Mercury Reduction Antioxidant Power, and compared to similar commercial alcoholic beverages. Characterization of the GWL in terms of volatile and polyphenolic components was performed using SPE-GC-MS and HPLC-DAD-MS/MS, respectively. Sensory quality assessment was performed by experts in the field of sensory analysis of alcoholic beverages, using a scoring method. According to all AO assays applied, AO activity and total phenolics content of GWL were superior in comparison to commercial spirits considered. The volatile fraction of GWL was mainly composed of eugenol, α-terpineol and vanillin, while the most prevalent phenolic compounds were gallic (5.054 mg/L) and chlorogenic acid (1.307 mg/L) and flavonoids such as catechine (0.882 mg/L), quercetin (0.499 mg/L) and its sugar-conjugated derivatives, quercetin 3-O-glucoside (0.774 mg/L) and quercetin-3-O-rhamnoside (0.614 mg/L). Gallic acid is the major contributor to total AO activity, especially determined by DPPH and FRAP, followed by catechine, quercetin and chlorogenic acid. Among the terpenoids, contribution of eugenol to total AO activity is estimated as the highest. Excellent sensory quality (18.52 of maximum 20 scores) was ascribed to GWL. Consequently, the presence of bioactive compounds and high AO activity of GWL, in addition to high sensory quality score, indicates a high market potential for this high-value product.This is the first original study on chemical, thermal, antimicrobial, and antioxidant activity of the leaf and gum hydroethanolic (2080 v/v) extracts of Ferula asafoetida endemic for Iran. The ratio of solvent to the dried matters was 31 (w/w) and after filtering, the solvent was evaporated under vacuum (at 40 °C). Leaf extract contained greater phenolic and flavonoid compounds and thus higher DPPH scavenging and ferric reducing power. Leaf extract constituted high levels of carvacrol (15.40%) and α-bisabolol (9.75%) while in gum extract contained high levels of (Z)-b-ocimene (20.91%) and (E)-1-propenyl-sec-butyl-disulfide (17.62%). Umbelliprenin and ferulic acid were the major phenolic compounds in both extracts. Results of TGA and DSC revealed temperatures below and upper 100 °C and 160 °C as dominant regions of weight loss for gum and leaf extracts, respectively. Minimal inhibitory concentration for Escherichia coli, Staphylococcus aureus, Aspergillus niger, and Saccharomyces cerevisiae growth were 62.5, 62.5, 125, 125 mg/l and 400, 300, 50, 300 mg/l of leaf and gum extracts, respectively. Ferula asafoetida extracts can have particular applications in the food industry due to beneficial biological activity.Healthy food trend is becoming popular these days fueling search for ingredients empowered by pharma-nutritional benefits. In contrast, numerous wild-growing mushrooms are traditionally cherished as health promoting gastronomies in India; although credibility of their effects has so far been limited. Hence the present study aimed to unveil a unique tribal cuisine, Russula alatoreticula, with nutritional, chemical and pharmacological relevance. The outcome demonstrated an excellent alimentary composition with carbohydrate and protein as prominent macronutrients in contrast to fat providing oleic acid (36.66%), linoleic acid (16.84%), palmitic acid (16.01%) and stearic acid (15.31%) indicative of profitable nutritive account. Conversely, ethanolic fraction enriched with phenolics (pyrogallol > cinnamic acid) presented effective antioxidant property in terms of radical scavenging, Fe2+ chelating and reducing power with EC50 ranging from 785 to 2500 μg/ml. Remarkable antibacterial activity was also noted against the tested microorganisms (MIC of 72.5-1560 μg/ml) preferentially targeting Gram-positive one. Besides treatment of the preparation rendered Hep3B proliferation as evident by phenotypic changes, cell cycle interference, reactive oxygen species generation, mitochondrial membrane potential reduction, DNA fragmentation, change in Bax/Bcl2 ratio and activation of caspase9 signifying induction of intrinsic mitochondrial pathway. Thus the study represents R. alatoreticula as a value-added bio-resource that could be featured in food and pharmaceutical industries for betterment of humankind.Grapes are known to synthesize resveratrol, a stilbene phytoalexin, associated with cancer chemopreventive activity and cardioprotection. The effect of ultrasound (US) abiotic elicitor treatments on trans-resveratrol content in Kalecik Karası fresh and frozen grape skin was determined. D-optimal point change design was used under RSM for the experimental design of US treatment. The optimization was solved with the help of the Pareto areas and the optimal input variable values were determined by the desirability function with fuzzy similar perceivable ratio method. The optimum conditions of US treatment for fresh grape skin were determined as follows incubation time-24 h, US application method-(P01), US frequency-20 kHz, US treatment time-60 min and ultrasonic intensity (UI)-1.15 W cm-2. The trans-resveratrol content (0.18 ± 0.01 mg/g) in the untreated grape skin significantly increased with optimum US treatment (3.58 ± 0.08 mg/g), increasing production to 19.9 times.To determine the differences in the characteristic volatile compounds between winemaking areas in the Xinjiang region, this study was conducted by sampling Cabernet Sauvignon grapes from four winemaking areas in Xinjiang, named Tianshanbeilu, Yili, Yanqi, and Hami. After undergoing the same alcoholic fermentation treatment, the wines from the four areas were subjected to GC-MS and sensory analysis. The results showed that fifty aromatic compounds (including higher alcohols, esters, acids, terpenes, aldehydes/ketones, et al.) were identified and quantified. Interestingly, the terpene and phenylalanine derivative contents of the wines from northern Xinjiang were higher than those from the south. Additionally, four vineyards highly contributed to the development of key volatile compounds in the Xinjiang region. Sensory analysis showed that the wines from northern Xinjiang were impressive with a flowery and fruity aroma and the wines from southern Xinjiang had a stronger wine body and astringency.
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