Classified locality Yeasts have been culturing in plantology
department at the Faculty of Science-University of Damascus,
from genera of Pichia, Candida, Geotrichum, Rhodotorula, Phaffia
on solid Czhapek agar medium, and after incubated in appropr
iate
conditions their colonies showed evidence of different colors to
produce a variety of pigments. Then it cultured in liquid Czhapek
medium to increase biomass and the genera producing
endocellular pigment separated from the medium by filtration with
added ethanol on them and blasting cells by ultrasonic waves to
get a pigment, while the genera producing exocellular pigment is
separated about the liquid medium also by filtration but the solvent
was added to the medium containing the pigment.
Antimicrobial compounds have been used for decades in poultry diets to increase
performance and decrease morbidity particularly in broiler chickens. However, consumer
pressure related to the potential development of antibiotic-resistant bacteria ha
s resulted in
the development of non-antibiotic feed additives that may also improve broiler erformance.
In recent years, aromatic plants and their extracts have received attention as growth and
health promoters. Such products have several advantages over commonly used commercial
antibiotics since they are residue free and they are also, generally recognized as safe and
commonly used items in the food industry. The antimicrobial properties of medical plants
and their extracts have been widely reported because they consist of many active
ompounds such as carvacrol, eugenol,which partition lipids in the bacterial cell wall and
mitochondria, disturbing the structures and rendering them more permeable.
Generally,medical plants are slightly more active against Gram-positive than Gramnegative
bacteria. Medical plants are well known for their antioxidant activity and show a
considerable effect on increasing the antioxidant capacity of chicken meat because they
consist of many of active compounds such as tocopherol, carvacrol. Spices or their active
principles have been reported to stimulate digestive secretions such as lipase, amylase and
proteases.because they consist of many active compounds such as anothol, eugenol.
Variable effects of medical plants and their extracts on the productive performance of
broiler have been reported. The majority of experimental results indicate improved body
weight gain or final body weight and feed conversion ratio.
Functional foods are similar to conventional food and demonstrate beneficial effects
beyond their nutritional value. These effects are attributed to the presence of functional
ingredients. Functional ingredients can either be found naturally in a c
ertain food or added
to it. There’s a number of functional food products available in the market. For example,
natural functional juices containing polyphenols. The aim of this study is to determine total
phenolic content and antioxidant activity in some local functional juices. Total phenolic
content was determined according to Folin- Ciocalteu method. The highest in content was
mulberry juice, while the lowest was red grape juice. The best conditions for eliminating
ascorbic acid were also determined which were heating for
30 min at 75°C. Antioxidant activity was subsequently determined using potassium
ferricyanide. The highest in phenolic content among the studied juices were the highest in
antioxidant activity. Thus a strong correlation was found between total phenolic content
and antioxidant activity.
The aim of this research, is to use Liquid–liquid extraction to separate
phenolic compounds from olive mill wastewater resulted from three-phase
centerfuge extraction (OMWW). Four solvents were used: Methyl iso butyl
ketone (MIBK), Ethyl acetate (
EtOAc), Octanol-1 (C8H18O), and Noctanoylpyrrolidine
(OPOD) which was synthesized in our lab. The effects of
pH and Extraction stages on the efficiency of total phenolic compound
extracted from OMWW were determined by Folin - Ciocalteu
spectrophotometric method. Ferulic acid (FA) and Caffeic acid (CA) were
determined in extractants by HPLC. The COD value in water phase of the four
extracts was measured together with the reducing power and radicalscavenging
effects for the extracts. We compared the antioxidant activity of
MIBK, OPOD extracts, with ferulic acid (FA), caffeic acid (CA), ascorbic acid
standards and rosemary.
The results showed that MIBK had the highest extraction efficiency and
gave the maximum quantity of phenols from OMWW, than OPOD, C8H18O,
EtOAc. The COD value was decreased about %94.5 by MIBK, %83.7 by
OPOD,%81 by C8H18O, and%72 by EtOAc. The phenols extracted by MIBK
could be added to eatable oils as natural antioxidants, because they were
superiority on rosemary, and nearly to caffeic acid (CA) standard.
The Bcl-2 family of proteins has been implicated as a necessary factor in the
death caused by a large number of different agents of a wide variety of cell
types. Cystine is a precursor for the biosynthesis of the intracellular Thiol,
(glutathione)
GSH.
The mechanism by which Bcl-2 resist cystine deprivation induced apoptosis
was investigated in hepatocyte Hepz/Bcl-2 and Hepz/pEF cell lines.
Albumin has an important extra cellular antioxidant effect which prevents
lipid peroxidation. This study was conducted to investigate the effect of low
albumin level in patients with chronic moderate renal failure(CMRF) and
nephritic syndrome(NS)
on the susceptibility of LDL to oxidation, and the
protective role of vitamins C and A in this process.
Four varieties of grape raisins where made in traditional way and
investigated for their chemical composition, mineral elements and total
antioxidanst capacity. Results reveals that there were significant differences in
the average percentage of m
oisture and carbohydrate between varieties,
whereas the protein, fat and ashes percentages were not significant. Results of
minerals analysis showed that blue raisins had the highest amount of Calcium,
phosphorous and potassium with a level of 66 mg, 193 mg and 989 mg in 100 g
raisins respectively. In addition, the total polyphenol contents by Folin-
Ciocalteau assay were higher in blue (257 mg) and red raisins (213mg) when
compared to the others varieties and vitamin C was 45mg/100g and 34 mg/100g
in blue and red raisins respectively. The antioxidant activity of raisins was
assessed by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay.
The amount of raisins needed to scavenge 50% of DPPH radical (EC50) was
similar for all varieties ranging from about 4.18 mg to 6.41 mg. Total
antioxidants capacity were in descending order blue >red > white > green
raisins. Therefore, the consumption of raisins is considered to contribute the
intake of antioxidants and minerals in Syrian diet .
