Constituents,Oxidant-Antioxidant Profile,and Antimicrobial Capacity of the Essential Oil Obtained from Ferulago Sandrasica Peşmen and Quézel

Chemical constituents, total phenolic content, total oxidant status, total antioxidant status, lipid hydroperoxides, total free –SH levels, and antimicrobial activity of essential oil obtained from the Ferulago sandrasica (Umbelliferae) were investigated. The essential oil was obtained by hydrodistillation using a Clevenger-type apparatus. The chemical constituents were analyzed by gas chromatography‐mass spectrometry. The main components of the essential oil were ocimene (30.5%), carene-δ-3 (27.4%), and α-pinene (17.8). The antimicrobial activity was tested by a disc diffusion method against E. coli MC 400, E. coli ATCC 25922, E. coli 0157 H7, E. colaecea ATCC 23355, E. feacalis ATCC 19433, P. aeruginosa NRRL B-2679, S. aureus ATCC 25923, B. nischenoformis NRRL B-1001, S. aureus ATCC 33862, B. cereus NRRL B-3711, B. subtilis NRRL B-209, M. luteus NRRL B-1013, L. monocytogenes ATCC 7644, B. subtulis ATCC 6633.     

In vitro antioxidant and in vivo xanthine oxidase inhibitory activities of Pandanus amaryllifolius in potassium oxonate‐induced hyperuricemic rats

Xanthine oxidase (XO) plays an important role in the regulation of uric acid and prevents it from being overproduced as in hyperuricemia disease. The combined effects of antioxidant and xanthine oxidase inhibitor would become a promising approach for hyperuricemia treatment. In this research, the antioxidant and xanthine oxidase inhibitory activities of Pandanus amaryllifolius leaf were evaluated. The leaf water extract (PA‐W) showed highest total phenols, and petroleum ether extract (PA‐PE) showed highest total flavonoids contents. The antioxidant activity of DPPH, metal chelating and hydrogen peroxide was highest in PA‐W extract. The treatment of PA‐W extract at 1000 mg kg^?1 body weight in potassium oxonate‐induced hyperuricemic rats showed significant (P < 0.001) decrease in serum uric acid level by 85% and XO activity by 64%, respectively, as compared to the hyperuricemic rats. In conclusion, the P. amaryllifolius possess the dual effect of antioxidant and XO inhibition as potential therapeutic agents in the hyperuricemia treatment.     

Identifying critical autonomous systems in the Internet

The Internet not only facilitates our daily activities, such as communication, entertainment and shopping but also serves as the enabling technology for many critical services, including finance, manufacturing, healthcare and transportation. On the other hand, a wide spectrum of attacks targets its communication infrastructure to disable or disrupt the network connectivity and traffic flow until recovery processes take place. Attacking all autonomous systems (ASes) in the Internet is typically beyond the capability of an adversary. Therefore, targeting a small number of ASes which results in the highest impact is the best strategy for attackers. Similarly, it is important for network practitioners to identify, fortify and secure those critical ASes to mitigate the impact of the attacks. In this study we introduce an intuitive and effective measure, IP address spatial path stress centrality, to assess and identify the critical ASes in the Internet. We compare IP address spatial path stress centrality to the three well-known and widely used centrality measures, namely customer-cone size, node degree and betweenness. We demonstrate that the proposed measure incorporates business relations and IP address spaces to achieve a better measure for identifying the critical ASes in the Internet.     

Microbial fuel cell-based sensor for Enterobacter sp. KBH6958 activity monitoring during hydrogen production: the effects of pH and glucose concentration

Journal of Applied Electrochemistry - A microbial fuel cell (MFC) is an electricity-generating device utilising electrochemically active microorganisms as biocatalysts. Using MFC as a biosensor to...     

A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep-Frying Process: I. Polar and Polymeric Compound Analyses

The main goal of the present study was (i) to determine the formation of degradation products in cottonseed oil (CSO) blends during deep frying process by adsorption and high performance size exclusion chromatography techniques and (ii) to evaluate the impacts of food additives on total polar (TPC) and polymeric compound (PTAG) formation using a chemometric approach. In order to prepare the frying CSO blends; ascorbic palmitate, mixed tocopherols, dimethylpolysiloxane, lecithin and sesame oils were used as additives. To determine the real impacts of additives, a quarter-fraction factorial experimental design with two levels and five factors was used. The changes in TPC and PTAG data were carefully evaluated during 10 h of frying at 170 ± 5 °C with normal distribution (ND) graphs and analyzed using a one-way analysis of variance (ANOVA), followed by Tukey’s Post-hoc test (α = 0.05). The results indicated that the increasing values for TPC and PTAG during the frying processes for all blends, TPC and PTAG contents reached maximum levels of 16.37 and 6.01 % respectively, which are below the limit values stated by official authorities for the quality assessment of frying oils. The ANOVA test results were in good agreement with ND graphs and data indicated that the impact of mixed tocopherols was significant for TPC formation, meanwhile the impact of lecithin and ascorbic palmitate × dimethylpolysiloxane were significant for PTAG formation. Thus, the present study should be considered to be a very useful guide for developing new frying oil formulations based on CSO by using food additives.     

A Comparison of the Thermo-Physical Behavior of Engkabang (Shorea macrophylla) Seed Fat–Canola Oil Blends and Lard

A study was carried out to compare the thermo-physical behaviors of canola–Engkabang fat blends with those of lard (LD). Four blends were prepared by mixing canola oil with Engkabang fat (CaO/EF) in different ratios: EF-1, 75:25; EF-2, 70:30; EF-3, 65:35; EF-4, 60:40. The fat blends and LD were compared in terms of their basic physicochemical parameters, fatty acid and triacylglycerol (TAG) compositions, melting, solidification, hardness, and polymorphic properties. The slip melting points (SMP) of the fat blends were found to range from 24.8 to 31.2 °C; EF-2 was found to display an SMP value closer to that of LD. With respect to the melting curve of CaO, the melting curves of all fat blends were found to display an additional high-melting thermal transition in the temperature region above 10 °C. The peak maximum of the high-melting thermal transition of EF-3 was the closest to that of LD. The solid fat content (SFC) value of EF-3 was equal to that of LD at 25 °C, whereas the SFC values of EF-2 and LD were similar at 30 to 40 °C. According to textural analysis, EF-2 was found to display a hardness value somewhat closer to that of LD. X-ray diffraction analysis showed that LD and fat blends EF-1, EF-2, and EF-3 display β polymorphic forms.