Antioxidant activity and polyphenol content of Turkish thyme (Thymus vulgaris) monitored by liquid chromatography and tandem mass spectrometry

Like tea, the leaves of Turkish thyme (Thymus vulgaris) can be boiled in water to produce an extract. This is widely used as syrup for the treatment of coughs and bronchitis at alternative medicine clinics in many parts of the world. In the current study, we assessed the phenolic content and antioxidant activity of thyme. The antioxidant activities of both ethanol and aqueous extracts of thyme were determined using various in vitro methods. The total phenolic and total flavonoid contents were determined to be a gallic acid equivalent and a quercetin equivalent, respectively. Finally, the quantities of the phenolic compounds were detected using high-performance liquid chromatography and tandem mass spectrometry. The total phenolic compounds in the aqueous extract and ethanol extracts of Turkish thyme were 256.0 μg gallic acid equivalent/mg dried extract and 158.0 μg gallic acid equivalent/mg dried extract, respectively. Conversely, the total flavonoid compounds in both extracts were 44.2 μg and 36.6 μg quercetin equivalent/mg dried extract, respectively. For the first time, we determined phenolic contents and investigated the antioxidant potential of thyme. The results indicate that Turkish thyme is a good dietary source with phenolic properties.     

Effect of brewing process and sugar content on 5-hydroxymethylfurfural and related substances from Turkish coffee

The effect of brewing process on 5-hydroxymethylfurfural, 2-furylmethylketone, and 2-furoic acid levels of traditionally prepared and instant Turkish coffee samples containing different amounts of table sugar (0, 2, 4, or 8 g in 20 mL of coffee) were analyzed by high pressure liquid chromatography with diode array detector. The highest change at the levels of furfurals was observed in sample of traditional and instant Turkish coffee named T4 and S4 both of containing 8 g of sugar, respectively. The results showed that 5-hydroxymethylfurfural, 2-furylmethylketone, and 2-furoic acid concentrations in both traditionally prepared and instant Turkish coffee samples increased with increasing sugar concentration. The brewing method and sugar concentration had a significant effect on furfural contents of Turkish coffee (p < 0.05). Daily intakes of furfurals for Turkish population were calculated as 8.14–13.54 and 9.36–10.25 µg kg^?1 body weight for traditionally prepared and instant Turkish coffee samples, respectively, and daily intakes of furfurals were lower than the acceptable daily intake value of 0.5 mg kg^?1 body weight.     

Determination of optimum pH and temperature for pasteurization of citrus juices by response surface methodology

Summary Optimization of microbial death, enzyme inactivation and vitamin C retention during pasteurization of pH-adjusted orange juice is discussed free of equipmentdependent parameters such as the heating lag. The pH-temperature optimum was determined by response surface methodology in the range of 65° C–75° C and pH 2.5–4.0. The results implied that there was no pectinesterase activity below pH 3.5.Leuconostoc mesenteroides had its maximum and minimum thermal resistance at pH 3.5 and pH 2.7, respectively. For an ideal theoretical process requiring four log cycles of microbial reduction the optimum pasteurization conditions were 12 min at 75° C and pH 2.7.

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Bestimmung der optimalen Temperatur- und pH-Wert-Bedingungen für die Pasteurisierung von Citrussäften mit der response surface-Methode

Zusammenfassung Die Optimierung der mikrobiellen Abtötung, Enzyminaktivierung und Vitamin-C-Retention während der Pasteurisierung von Orangensaft mit verschiedenen pH-Werten wird, frei von Anlageneinflüssen, wie z. B. Erhitzungsverzögerungen, diskutiert. Das Temperatur-pH-Wert-Optimum wurde mit der response surface-Methode im Temperaturbereich von 65 bis 75 °C und pH-Werten zwischen 2,5 und 4,0 untersucht. Die Ergebnisse lassen darauf schließen, daß unter pH 3,5 keine Pectinesteraseaktivität mehr vorliegt.Leuconostoc mesentroides wies bei pH 2,7 minimale und bei pH 3,5 maximale Hitzeresistenz auf. In einem idealen theoretischen Pasteurisierungsprozeß, der eine Reduzierung der mikrobiellen Belastung um vier Größenordnungen erfordert, liegen die optimalen Bedingungen bei 12 min, 75 °C und einem pH-Wert von 2,7.

     

Fate of supplementary B-vitamins in the gastrointestinal tract of dairy cows

Four lactating Holstein cows equipped with ruminal, duodenal, and ileal cannulas were used in 2 studies to evaluate the disappearance of supplementary B-vitamins before and from the small intestine. The cows were fed a total mixed ration with chromic oxide in 12 daily meals. Each study consisted of a control (no vitamin supplementation) and a treatment period (with vitamin supplementation). Amounts of vitamins (mg/d) supplemented in studies 1 and 2, respectively, were: thiamin: 300 and 10; riboflavin: 1600 and 2.0; niacin: 12,000 and 600; vitamin B₆: 800 and 34; biotin: 20 and 0.02; folic acid: 2600 and 111; vitamin B₁₂: 500 and 0.4. In study 1, vitamins were added to the feed 5 d before and during the 4-d collection period. In study 2, vitamins were infused postruminally 1 d before and during the 4-d collection period. Substantial disappearance before the duodenal cannula was noted in study 1 (67.8% thiamin, 99.3% riboflavin, 98.5% nicotinamide, 41.0% pyridoxine, 45.2% biotin, 97.0% folic acid, and 62.9% vitamin B₁₂). Except for nicotinamide and folate, there was almost no disappearance of postruminally infused vitamins before the duodenal cannula (study 2), suggesting extensive ruminal destruction or use. Apparent intestinal absorption values differed greatly among vitamins, but the proportion of vitamins disappearing from the small intestine was not negatively influenced by supplementation. Except for riboflavin and niacin, absolute amounts disappearing from the small intestine were greater during the treatment than the control periods, suggesting that B-vitamin supply in dairy cows is increased by supplementation, although losses in the rumen are extensive.     

Synthesis of tetrazole from α, β—Unsaturated carbonyl fatty acid

Methyl 4-oxo-trans-2-octadecenoate (II), when treated with excess hydrazoic acid in the presence of BF₃-etherate, produced 66% methyl 5-aza-nonadec-trans-2-enoate (4,5-d)-tetrazole (III), 10% methyl 5-aza-nonadec-4-oxo-trans-2-enoate (IV) and 7% pentadecamide (V). Individual products were characterized by spectral and elemental methods.     

Chemical Profile and Biological Activities of Two Edible Plants: Chemical Investigation and Quantitative Analysis Using Liquid Chromatography Tandem Mass Spectrometry and Gas Chromatography Mass Spectrometry

The objectives of this study were to define the phenolic and fatty acid profiles, anticholinesterase, antioxidant, antimicrobial activities, and total phenolic-flavonoid contents of Lycopsis orientalis and Tragopogon latifolius var. angustifolius which have been used as food source and food supplement in Anatolia and have never been examined before. Rosmarinic and quinic acids (21.11 and 11.46 mg g^–1 extract, respectively) were found to be the most abundant constituents in L. orientalis and T. latifolius var. angustifolius among the studied 27 compounds by liquid chromatography tandem mass spectrometry. In the fatty acid compositions of L. orientalis and T. latifolius var. angustifolius that were determined by gas chromatography mass spectrometry, oleic (29.1%) and palmitic (28.7%) acids were identified as the major components, respectively. The high antioxidant activity of the methanol extract of L. orientalis shows parallelism to its rosmarinic acid content. Besides, this extract showed medium anticholinesterase activity. The results of the present study proves that the L. orientalis might also be used as a food source due to its high phenolic acid content and strong antioxidant property.     

Velocity and temperature field characteristics of water and air during natural convection heating in cans

Presence of headspace during canning is required since an adequate amount allows forming vacuum during the process. Sealing technology may not totally eliminate all entrapped gases, and headspace might affect heat transfer. Not much attention has been given to solve this problem in computational studies, and cans, for example, were mostly assumed to be fully filled with product. Therefore, the objective of this study was to determine velocity and temperature evolution of water and air in cans during heating to evaluate the relevance of headspace in the transport mechanism. For this purpose, canned water samples with a certain headspace were used, and required governing continuity, energy, and momentum equations were solved using a finite volume approach coupled with a volume of fluid element model. Simulation results correlated well with experimental results validating faster heating effects of headspace rather than insulation effects as reported in the literature. The organized velocity motions along the air-water interface were also shown. Practical Application: Canning is a universal and economic method for processing of food products, and presence of adequate headspace is required to form vacuum during sealing of the cans. Since sealing technology may not totally eliminate the entrapped gases, mainly air, headspace might affect heating rates in cans. This study demonstrated the increased heating rates in the presence of headspace in contrast with some studies in the literature. By applying the effect of headspace, required processing time for thermally processed foods can be reduced leading to more rapid processes and lower energy consumptions.     

Occurrence of phthalate metabolites in human urine from several Asian countries

The occurrence of 14 phthalate metabolites was found in human urine samples collected from seven Asian countries: China, India, Japan, Korea, Kuwait, Malaysia, and Vietnam. Phthalate metabolites were found in all samples, indicating widespread exposure of humans to phthalates in these Asian countries. The highest total (the sum of 14 phthalates) phthalate metabolite concentrations were found in samples collected from Kuwait (median: 1050 ng/mL), followed in decreasing order by samples from India (389 ng/mL), China (234 ng/mL), Vietnam (133 ng/mL), Japan (120 ng/mL), Korea (117 ng/mL), and Malaysia (94.9 ng/mL). The creatinine-adjusted median concentrations of total phthalates for urine samples from Kuwait, India, China, Vietnam, Japan, Korea, and Malaysia were 692, 506, 289, 119, 103, 104, and 169 μg/g creatinine, respectively. Monomethyl phthalate (mMP), monoethyl phthalate (mEP), mono (2-isobutyl phthalate) (miBP), mono-n-butyl phthalate (mBP), and metabolites of di-(2-ethylhexyl) phthalate (DEHP) were the dominant compounds, collectively accounting for >95% of the total concentrations in the samples from the seven countries. The profiles of urinary phthalate metabolite concentrations varied among the samples collected from the seven countries. Urine samples from Kuwait contained the highest concentrations of mEP (median: 391 ng/mL), mBP (94.1 ng/mL), and the metabolites of DEHP (202 ng/mL), whereas samples from China and Japan contained the highest concentrations of miBP (50.8 ng/mL) and mMP (17.5 ng/mL), respectively. mEP was the predominant metabolite in urine samples from India and Kuwait (accounting for 49% of the total), mBP and miBP were the predominant compounds in samples from China (52%), and DEHP metabolites were the predominant compounds in samples from Korea (46%) and Vietnam (52%). Based on the urinary concentrations of mEP, mBP, miBP, and DEHP metabolites of the samples from the seven Asian countries, we estimated daily intake rates of diethyl phthalate (DEP), dibutyl phthalate (DBP), and DEHP. The results indicated that people in the seven Asian countries are exposed to DEP, DBP, and DEHP at levels well below the reference doses (RfD) suggested as unsafe by the U.S. Environmental Protection Agency (EPA). The estimated exposure doses to DEHP in Kuwait, however, were above the RfD recommended by the EPA.     

The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers

The effects of the use of antioxidant technology on the quality of mackerel burgers stored at 4 °C were investigated in terms of sensory, biochemical [thiobarbituric acid (TBA), total volatile basic nitrogen (TVB‐N), peroxide value (PV) and free fatty acids (FFA)] and microbiological analyses [total viable count (TVC)]. Fish meat was divided into three groups; the control (C) without rosemary extract, the second group with 0.4% rosemary extracts (Group A) and the third with 0.8% rosemary extracts (Group B). Results showed that the TVB‐N level did not exceed acceptability limit (30–35 mg 100 g^?1) for all groups. TBA value for the control significantly increased from 1.47 to 4.80 MA kg^?1 whereas it slightly increased in treatment groups as the storage time increased. Significantly higher PV and FFA (P < 0.05) were obtained from the control group. Rosemary extract, in combination with vacuum pack was effective in controlling the growth of bacteria and biochemical indices.