Identification of organochlorines and organobromines in coals

Four Chinese bituminous coals were extracted with CS₂, n-hexane, benzene, methanol, acetone, tetrahydrofuran (THF) and THF/methanol (1: 3 vol/vol) mixed solvent sequentially. The resulting 28 extracts were analyzed with GC/MS. Six organochlorines (OCs) and two organobromines (OBs) were identified in eight extracts from the coals. Our experiments provide, for the first time, the information on the molecular structure of OCs and OBs in coals.     

Selenium Speciation Studies from Soan-Sakesar Valley,Salt Range,Pakistan

Abstract

A regional study of Selenium (Se) speciation in surface waters, groundwaters, and saturation extracts from Soan-Sakesar valley Salt-Range, Pakistan was started in March 1994 and completed in October 1996. Groundwaters, streams, and springs had median concentrations of: total Se 48, 404.5, and 82 μg/l; Se^+VI 40, 350 and 51 μg/l; Se^+IV 8, 48 and 29 μg/l; Se^-II 0, 6.5 and 2.0 μg/l, respectively. The concentration of Se exceeded the recommended water quality guidelines for drinking and irrigation water of 10 and 20 μg/l, respectively. In saturation extracts, median total Se, Se^+VI, Se^+IV and Se^-II were 190, 146, 37 and 7.0 μg/l, respectively. Uchhali, Khabbaki and Jahlar lake water samples had the mean concentration of: total Se 2103, 670 and 297 μg/l; Se^+VI 1777, 470, and 233 μg/l; Se^+IV 291, 166 and 39 μg/l; Se^-II 35, 34 and 25 μg/l, respectively. The Sakesar limestone Formation of Eocene age rich in shales and fossils (median Se concentration 7.2 μg/kg) are considered to be the source of selenium that have enriched soils of Soan-Sakesar valley. Selenim speciation results show the abundance of selenate in all the environmental samples. A linear relationship between Se^+VI and pH (R²= 0.84, 0.58, 0.88, 0.82, and 0.91; significant at the 0.05 level) for groundwater, saturation extract, stream, spring, and lake waters were noted, suggesting that the Se^+VI in the samples is highly associated with pH. Linear relationships were established between Se^+VI and Mg, NO₃, and SO₄ for groundwater (R²= 0.24, 0.16, and 0.64; significant at the 0.01 level) and surface water (R²= 0.96, 0.14, and 0.91; significant at the 0.001 level). This suggests the high concentrations of Mg, NO₃ and SO₄, which strongly adsorb and compete with selenium for surface site, increases the Se^+VI fraction. The results show that the higher percentage of selenate on other species in the analyzed samples is favored by higher pH and oxidizing environments of the valley.     

The Health Benefits of Selected Culinary Herbs and Spices Found in the Traditional Mediterranean Diet

The Mediterranean diet is considered one of the healthiest diets in the world. This is often attributed to low saturated fat consumption, moderate wine consumption, and high vegetable consumption. However, herbs and spices associated with these diets may also play an important role in the quality of this diet. This review summarizes the most recent research regarding the anti-diabetic, anti-inflammatory, anti-hyperlipidemic and anti-hypertensive properties of this collection of culinary species. Additionally, this review briefly summarizes studies performed on lesser known herbs from around the world, with the goal of identifying new culinary species that may be useful in the treatment or prevention of diseases.     

Formulation and characterisation of nanosuspension of herbal extracts for enhanced antiradical potential

Nanotechnology is a promising technique to increase the bioavailability of herbal medicines. This paper presents the nanosuspension approach for increasing the aqueous solubility and thereby bioactivity of important herbal extracts. Nanosuspensions of the seeds of three plants extract (Silybum marianum, Elettaria cardamomum and Coriandrum sativum) were prepared by using polyvinyl alcohol (1.5% w/v) as a stabiliser. Prepared nanoparticles were characterised by scanning electron microscope. Activity of nanosuspension formulation was assessed by using four in vitro antioxidant assays. S. marianum, E. cardamomum and C. sativum particle size was observed to fall in range of 446.1 ± 112.6, 456.63 ± 339.2 and 432.1 ± 172.8 nm, respectively, most of the particles were having spherical shape and smooth topology. These synthesised nanoparticles were found to be more effective against quenching free radical than their crude extracts and standards [butylated hydroxyl toluene and ascorbic acid]. C. sativum nanosuspension showed most free radical scavenging potential against 2,2-diphenyl-1-picrylhdrazyl (DPPH) and superoxide free radical scavenging assays (IC₅₀ 0.59 ± 0.01 and 0.81 ± 0.11 mg/ml). S. marianum nanosuspension was found to be most effective against DPPH radicals scavenging (IC₅₀ 0.34 ± 0.02 mg/ml). It was concluded that nanosuspension of herbal medicines potentiates the antioxidant potential.     

银杏叶粗提物对荔枝的防腐保鲜效果

以银杏为研究对象,利用乙醇浸提法得到银杏叶粗提物,从色泽、VC含量、质量损失率、菌落总数以及感官评定等方面评价银杏叶粗提物对荔枝的防腐保鲜效果。结果表明:随着处理时间的延长,银杏叶粗提物能减少荔枝水分损失,抑制褐变,延缓VC含量的下降,减少微生物对荔枝果肉的侵染以及降低腐烂率,较好地保持了荔枝的感官品质。在试验浓度范围内(0.2%~0.6%),银杏叶粗提物浓度与荔枝防腐保鲜效果呈正相关。银杏叶粗提物对荔枝具有较好的防腐保鲜效果。     

Antioxidant and antimicrobial activity and potential of heather (Erica spp.) extracts in the control of Listeria monocytogenes

In this work, heather and its flowers were studied regarding their antioxidant and antimicrobial activities. Plants were subjected to ultrasound-assisted methanolic extraction followed by fractionation. A phytochemical characterisation of extracts content in total phenols and flavonoids, and their antioxidant activity was performed. The antimicrobial activity was evaluated through the determination of minimum inhibitory concentration and by bioautography. Following, studies on the antilisterial potential were carried out by: time-kill curves, inhibition of biofilm formation and tolerance of Listeria monocytogenes to adverse conditions. The results evidenced the antioxidant activity in both extracts, as well as, the antimicrobial activity against Gram-positive bacteria. Concerning the evaluation of the antilisterial potential, a bacteriostatic behaviour and inhibition of biofilms formation ability were observed. Listeria monocytogenes showed an increased susceptibility to adverse conditions when preincubated with extracts. Thus, heather and its flowers may be a source of new compounds with antilisterial activity potential.     

Effect of different cranberry extracts and juices during cranberry juice processing on the antiproliferative activity against two colon cancer cell lines

The effect of cranberry extracts and juices during cranberry juice processing on the antiproliferative properties against colon cancer cells was investigated. Two colon cancer cell lines HT-29 and LS-513 were treated with different concentrations of cranberry phenolic extracts from fruits, puree, depectinised puree and pomace and different concentration of three juices (raw, filtered and concentrated juices). The phenolic extracts consisted of water-soluble phenolic compounds, apolar phenolic compounds and anthocyanins. These phenolic extracts and juices were tested against two cell lines at pH 2.5 (natural juice pH) and at pH 7.0 (physiological pH). All cranberry extracts and juices could inhibit the growth of both cell lines with the IC₅₀ values (the concentration of phenolic content required to inhibit 50% the growth of cancer cells) varied from 3.8 to 179.2 μg gallic acid equivalent/ml. It was found that three types of extracts from fruit at pH 7.0 were the most effective at inhibiting the growth of HT-29 cell line. Extracts containing anthocyanins from fruit and from pomace were the most and the least efficient, respectively, in inhibiting the growth of both cancer cell lines. Further, three juices at natural pH (pH 2.5) were more effective at inhibiting the growth of two cell lines as compared to juices at pH 7.0. Concentrated juice at both pH values was the most effective at growth inhibition of two cancer cell lines compared to two other juices.     

Spice use in food: Properties and benefits

Spices are parts of plants that due to their properties are used as colorants, preservatives, or medicine. The uses of spices have been known since long time, and the interest in the potential of spices is remarkable due to the chemical compounds contained in spices, such as phenylpropanoids, terpenes, flavonoids, and anthocyanins. Spices, such as cumin (cuminaldehyde), clove (eugenol), and cinnamon (cinnamaldehyde) among others, are known and studied for their antimicrobial and antioxidant properties due to their main chemical compounds. These spices have the potential to be used as preservatives in many foods namely in processed meat to replace chemical preservatives. Main chemical compounds in spices also confer other properties providing a variety of applications to spices, such as insecticidal, medicines, colorants, and natural flavoring. Spices provide beneficial effects, such as antioxidant activity levels that are comparable to regular chemical antioxidants used so they can be used as a natural alternative to synthetic preservatives. In this review, the main characteristics of spices will be described as well as their chemical properties, different applications of these spices, and the advantages and disadvantages of their use.     

Ascorbic acid contribution to ORAC values in berry extracts: An evaluation by the ORAC-pyrogallol red methodology

An oxygen radical absorbance capacity (ORAC) method based on pyrogallol red bleaching (ORAC-PGR) was used to evaluate the scavenging activity of berry extracts (blackberry, blueberry, and raspberry). Among berry extracts, only raspberry protected pyrogallol red through a clear induction time, related exclusively to ascorbic acid. The lag time allowed an estimation of the ascorbic acid concentration and its contribution to the total ORAC value, estimating that 66% of the ORAC-PGR value of raspberry is related to ascorbic acid. Also, from the induction time, an ascorbic acid concentration of 36 mg per 100 g of fresh weight was estimated for raspberry samples. The ORAC-PGR procedure could be considered as a fast and specific methodology for an estimation of ascorbic acid concentrations in complex samples.