Abstract: Antioxidant activities of ethanolic extracts of Ardisia
japonica Blume., Ageartum conyzoides Linn., and Cocculus hirsutus
Linn Diels. leaves was determined qualitatively and quantitatively in
this research. 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical
solution was used to investigate free radical scavenging activity of
these leaves extracts. Ascorbic acid (Vitamin C) was used as the
standard. In the present investigation, it is found that all of these
extracts have remarkable antioxidant activities. The EC50 values of
these ethanolic extracts were 12.72 μg/ml for A. japonica, 15.19
μg/ml for A. conyzoides, 10.68 μg/ml for C. hirsutus respectively.
Among these Myanmar medicinal plants, C. hirsutus showed higher
antioxidant activities as well as free radical scavenging activity than
black tea (Camellia sinensis), the famous antioxidant, and A.
japonica and A. conyzoides showed a rather lower antioxidant
activity than tea extracts. According to results from bioassay with
carrot discs infected with Agrobacterium tumefaciens, all extracts
showed anti-tumor activity after 3 weeks of incubation. No gall was
detected in carrot disks treated with C. hirsutus and A. japonica
extracts in the dose of 100ppm and in carrot discs treated with A.
conyzoides extract in the dose of 1000 ppm. Therefore, the research
clearly indicates that these weedy plants of dry farm land are
exceptionally advantageous for human health.
Abstract: Attempts to add fibre and polyphenols (PPs) into
popular beverages present challenges related to the properties of
finished products such as smoothies. Consumer acceptability,
viscosity and phenolic composition of smoothies containing high
levels of fruit fibre (2.5-7.5 g per 300 mL serve) and PPs (250-750
mg per 300 mL serve) were examined. The changes in total
extractable PP, vitamin C content, and colour of selected smoothies
over a storage stability trial (4°C, 14 days) were compared. A set of
acidic aqueous model beverages were prepared to further examine
the effect of two different heat treatments on the stability and
extractability of PPs. Results show that overall consumer
acceptability of high fibre and PP smoothies was low, with average
hedonic scores ranging from 3.9 to 6.4 (on a 1-9 scale). Flavour,
texture and overall acceptability decreased as fibre and polyphenol
contents increased, with fibre content exerting a stronger effect.
Higher fibre content resulted in greater viscosity, with an elevated PP
content increasing viscosity only slightly. The presence of fibre also
aided the stability and extractability of PPs after heating. A reduction
of extractable PPs, vitamin C content and colour intensity of
smoothies was observed after a 14-day storage period at 4°C. Two
heat treatments (75°C for 45 min or 85°C for 1 min) that are
normally used for beverage production, did not cause significant
reduction of total extracted PPs. It is clear that high levels of added
fibre and PPs greatly influence the consumer appeal of smoothies,
suggesting the need to develop novel formulation and processing
methods if a satisfactory functional beverage is to be developed
incorporating these ingredients.
Abstract: The potential of antioxidant activities of the plant
extract Gynura procumbens, Achyranthes aspera and Polygenum
tomentosum were studied by using 1, 1-diphenyl-2-picrylhydrazyl
(DPPH) .Antioxidant activity was qualitatively and quantitatively
determined. In this analysis , Ascorbic acid (Vitamin C) was used as
the standard .The antioxidant activities were observed all three plant
extracts and the EC50 values of G procumbens A.aspera and
P.tomemtosum were 13.7 μg /ml,14.37 μg /ml and 14.35 μg /ml.
Among these plants, G.procumbens is more potent antioxidant
activity then others. Antitumor activities were found with A.aspera
(s2) extracts in the dose of 100ppm in carrot disks and G.procumbens
(s1) and P.tomentosum (s3) in the dose of 1000 ppm. Therefore, these
herbal plants are used in traditional medicines.
Abstract: The effectiveness of consuming a nutrient fortified oat drink on iron, zinc, vitamin A and vitamin C status was assessed among a cohort of school-aged Filipino children. Ultimate study implementation permitted only a within-subject comparison of change in nutritional status after four months of consuming a nutrient fortified oat drink. Thirty-eight anemic children (5-8 years) consumed an oat drink fortified with iron as NaFeEDTA, zinc, vitamin A and vitamin C for 120 days. Height, weight, serum nutrient levels, anemia status and dietary intake were assessed pre and post intervention. Thirty-four anemic children completed the intervention. After 4 months of intervention, prevalence of anemia decreased by 68% and significant improvements in iron and vitamin A status were observed. Results demonstrate the effectiveness of the fortified oat drink in alleviating anemia in young children and highlight the value of fortification programs