Dyslipidemic effect of aqueous and ethanolic extracts of raw and roasted xoconostle (Opuntia joconostle) peel / Efecto dislipidémico de extractos acuosos y etanólicos de cáscara cruda y asada de xoconostle (Opuntia joconostle)

The aim of the present study was to assess the impacts of roasting and the type of extraction solvent (ethanol or water) on the hypolipidemic act ivity of xoconostle fruit peel extracts in a tyloxapol - induced model of hyperlipidemia. Water and ethanol extracts from raw and roasted Opuntia joconostle peels were obtained to quantify the phytochemicals contained within and assess their hypolipidemic ac tivity in rats (n=5) against tyloxapol - induced dyslipidemia (400 mg/kg). The raw ethanol and water extracts, as well as the roasted water extract (200 mg/kg), showed hypolipidemic activity in the tyloxapol - treated group ( p <0.05). In contrast, the roasted s ample extracted with ethanol did not show this effect. The concentrations of phenolic compounds (39.80 mg GAE/g) and flavonoids (16.42 ± 0.14 mg QE/g) were higher in the ethanolic extracts than in the aqueous extracts. Conversely, the concentration of beta lains (115.51 ± 1.66 mg/100 g) was higher in the water extracts than in the ethanol extracts. It was concluded that the roasting process modified the concentration of some phytochemicals and their antioxidant capacity in vitro , producing a hypolipidemic ef fect in tyloxapol - induced hyperlipidemic rats

El objetivo del presente estudio fue evaluar el impacto del tostado y del tipo de disolvente de e xtracción (etanol o agua) sobre la actividad hipolipidémica de los extractos de cáscara de frutos de xoconostle en un modelo de hiperlipidemia inducido por el tyloxapol. Se obtuvieron extractos acuosos y etanólicos de cáscara cruda y asada de Opuntia jocon ostle para cuantificar los fitoquímicos que contienen y evaluar su actividad hipolipidémica en ratas (n=5) contra la dislipidemia inducida por el tyloxapol (400 mg/kg). Los extractos acuosos y etanólicos crudos, así como el extracto acuoso tostado (200 mg/ kg), mostraron actividad hipolipidémica en el grupo tratado con tiloxapol ( p <0,05). En cambio, la muestra asada y extraída con etanol no mostró este efecto. Las concentraciones de compuestos fenólicos (39,80 mg GAE/g) y flavonoides (16,42 ± 0,14 mg QE/g) f ueron mayores en los extractos etanólicos que en los acuosos. Por el contrario, la concentración de betalaínas (115,51 ± 1,66 mg/100 g) fue mayor en los extractos acuosos que en los etanólicos. Se concluyó que el proceso de asado modificó la concentración de algunos fitoquímicos y su capacidad antioxidante in vitro , produciendo un efecto hipolipidémico en ratas hiperlipidémicas inducidas por el tyloxapol.

Exploring Detoxication Mechanism of Dioscoreae Bulbiferae Rhizoma Processed with Phaseoli Radiati Semen Juice Based on Target Organ Ferroptosis / 中国实验方剂学杂志

ObjectiveTo investigate the attenuating effect of Dioscoreae Bulbiferae Rhizoma（DBR） processed with Phaseoli Radiati Semen（PRS） juice， and explore the attenuating mechanism based on ferroptosis of the main toxic target organ. MethodSixty male ICR mice were randomly divided into blank group， DBR group， water roasted DBR group（hereinafter referred to as water group）， PRS juice-roasted DBR group 1（DBR-PRS 10∶1， stuffy moistening for 40 min， stir-fried at 130 ℃ for 18 min， hereinafter referred to as group 1）， PRS juice-roasted DBR group 2（DBR-PRS 10∶1， stuffy moistening for 80 min， stir-fried at 100 ℃ for 14 min， hereinafter referred to as group 2）， PRS juice-roasted DBR group 3（DBR-PRS=20∶3， stuffy moistening for 40 min， stir-fried at 160 ℃ for 14 min， hereinafter referred to as group 3）. The raw and processed groups of DBR were gavaged with their corresponding 95% ethanol extract at a dose of 3 g·kg-1·d-1， while the blank group was gavaged with an equal volume of 0.5% sodium carboxymethyl cellulose， once a day for 14 consecutive days. Hematoxylin-eosin（HE） staining was used to observe the histopathological changes of mouse liver. Alanine aminotransferase（ALT） and aspartate aminotransferase（AST） levels in serum， as well as malondialdehyde（MDA）， ferrous ions（Fe2+）， reduced glutathione（GSH） and superoxide dismutase（SOD） levels in liver tissue were detected by the biochemical detection. Western blot was used to detect the expression of iron key proteins such as ferritin heavy chain 1（FTH1） and glutathione peroxidase 4（GPX4）. ResultHE staining results showed that the liver tissue structure of the blank group was clear， the morphology of hepatocytes was normal， the cytoplasms of hepatocytes in the DBR group and water group were loose and vacuolar， with obvious pathological damages， and the pathologic damages of mice in the group 1-3 were significantly improved. Compared with the blank group， the levels of ALT， AST， MDA and Fe2+ in mice from the DBR group were significantly increased（P<0.01）， while GSH and SOD levels were significantly reduced（P<0.01）， and the protein expression levels of FTH1 and GPX4 were significantly decreased（P<0.01）. Compared with the DBR group， the ALT， AST，MDA and Fe2+ levels of mice in the group 1-3 were significantly reduced（P<0.05， P<0.01）， the GSH and SOD levels and the protein expression levels of FTH1 and GPX4 were significantly increased（P<0.01）. Compared with the water group， the AST and MDA levels of mice in the group 1-3 were significantly reduced（P<0.05， P<0.01）， the SOD level significantly increased（P<0.05， P<0.01）， the FTH1 protein expression significantly increased（P<0.01）， and the serum ALT level of mice in the group 2-3 significantly reduce（P<0.01）， Fe2+ level significantly reduced（P<0.01）， GSH level significantly increased（P<0.05， P<0.01）， and GPX4 protein expression significantly increased（P<0.05， P<0.01）. Among the group 1-3， the group 3 had the best detoxification effect. ConclutionProcessing with PRS juice can reduce the liver injury induced by DBR， and the mechanism may be related to the inhibition of ferroptosis in the liver.

Effect of Roasting on Whole Grain Barnyard Millet to the Proximate Composition, Amino Acid Profile, Total Phenolic Content and Antioxidant Activity

@#Introduction: Barnyard millet, an ancient grain that serves as a staple food and a key component of many diets, requires processing before consumption. Roasting is a common processing method that can enhance millet palatability. However, it is important to ensure that the nutritional properties are well preserved. Hence, this study investigated the influence of roasting on the proximate composition, amino acid composition, total phenolic content (TPC) and antioxidant activity of the whole grain barnyard millet sample. Method: The roasted sample of whole grain barnyard millet was roasted in the oven at 110℃ for 10 minutes and used for proximate analysis and amino acid composition. Meanwhile, TPC and DPPH were performed using the ethanol extract of a roasted whole-grain barnyard millet sample. Results: This study found a significant (p<0.05) of 14.22% reduction in moisture content in roasted millet compared to non-roasted millet. The roasted millet sample showed a higher fat content (p<0.05) compared to the non-roasted millet sample, with values of 5.08±0.24% and 4.38±0.24%, respectively. The total amino acid content of the non-roasted sample was 116.76±11.31ng, while the roasted sample had a value of 123.51±0.23.22ng. In addition, the TPC and antioxidant activity were found significantly higher (p<0.05) in the roasted sample than in the non-roasted sample of whole grain barnyard millet. Conclusion: The roasting method should be considered in processing of the whole grain barnyard millet to enhance the nutrient composition and boost its functionality.

Extraction of oligosaccharides and phenolic compounds by roasting pretreatment and enzymatic hydrolysis from spent coffee ground

Spent coffee ground (SCG) is the waste generated during the preparation of instant coffee and is the sourceof industrially valuable organic compounds. In this article, SCG was pretreated by roasting at 150°C for 30minutes and heated with water at 90°C for extracting carbohydrates and phenolic compounds, after which1.0% (w/w) β-mannanase was applied for the hydrolysis of pretreated SCG. SCG is characterized in terms ofits total sugar content by the anthrone–sulfuric assay and phenolic compounds by Folin−Ciocalteu’s procedure.In this study, the total sugar increased by 14.79% (w/w) by the roasting process, and subsequently enzymatichydrolysis increased the total sugar yield up to 17.43% (w/w) compared to the untreated SCG, i.e., 10.24%(w/w). The reducing sugar was estimated by the dinitrosalicylic acid method and the end product increased to106.10 (mg Glucose/g) from the initial content 5.32 (mg Glucose/g raw SCG). The total phenolic compoundincreased to 291.86 (mg Gallic acid/g lyophilized material), which was a 6.39-fold increase compared to thenative SCG (45.68 mg Gallic acid/g). These results point to the valuable compounds present in SCG, can beenhanced by combining the roasting pretreatment and enzymatic hydrolysis, and can be utilized in the foodand biotech industries.

Impact of Roasting to Total Phenolic, Flavonoid and Antioxidant Activities in Root, Bark and Leaf of Polyscias fruticosa

Polyscias fruticosabelongs to Araliaceae family widely cultivated in Vietnam. It is a medical plant highly valued recently owing to its diversified therapeutic functions. It’s exploited in all parts includingroot, bark and leaf for medicinal purposes. In the herbal tea production, the final step is normally ended with the roasting in order to improve its flavor and aroma. There’s a concern about the detrimental effect of thermal roasting to the stability of phytochemical constituents. In this research, we attempted to evaluate the reduction of total phenolic (mg GAE/100 g), total flavonoid (mg QE/100 g), DPPH radical-scavenging ability (mM TE/100 g), FRAP ferric reducing antioxidant power assay (mM TE/100 g) in root, bark and leaf of Polyscias fruticosa under different roasting conditions. All samples were steamed in vapor for 30 seconds before being dried by convective dryer at 45C for 6 hours to final moisture content around 12%. Then these samples would be roasted in different conditions (125/15; 130/12, 135/9, 140/6, 145/3, C/minutes). Our results revealed that roasting at 135/9C/minutes was appropriate to preserve the most phytochemical constituents

Studies on the development of cassava based reconstituted dry starch sago with modified starch as binder and characterization of its physico-functional properties

Aim: The present study was conducted to investigate the status and diversity of plant species used for rearing of Eri silkworm and their traditional management in the homegardens of Mishing tribe.Methodology: A total of 45 homegardens from three villages were surveyed randomly which were primarily associated with rearing of Eri silkworm. Vegetation was studied using quadrat method. The data on traditional knowledge associated with the management of plants species for rearing of Eri silkworm were collected using semi structured questionnaires. Results: The average size of studied homegardens was 0.35 ha. A total of 243 plant species were recorded from the studied homegardens of which six species were used as food plants for rearing of Eri silkworm and 10 species were used in construction of mountage. Trees related to Eri culture contributed to 37.47% of the total importance value index (IVI) in the studied homegardens. Heteropanax fragrans (Roxb.) Seem and Ricinus communis L. were the primary food plants of Eri silkworm and were found to be dominant in the homegardens. Activities such as land preparation, sowing, pruning, weeding and watering are carried out for the management of Eri silkworm food plant species and were found to vary for different species. Interpretation: There is an urgent need to document the indigenous knowledge and traditional practices associated with the management of host and food plants used in the rearing of Eri silkworm in the present day context as it is a part of their cultural heritage and should be reoriented through integration of modern farming technique.

Optimization of Wet Paper Roasting Technology of Rheum palmatum by Multi-index Orthogonal Test / 中国药房

OBJECTIVE:To optimize the wet paper roasting technology of Rheum palmatum. METHODS:Weighted comprehensive score composed of external properties of R. palmatum roasting with wet paper,the content of extract,total content of anthraquinone,free anthraquinones,conjugated anthraquinone and sennoside A+sennoside B,which were used as investigation indexes. L9(34)orthogonal test was adopted to investigate the three factors as the amount of paper,roasting time and roasting temperature,and optimized wet paper roasting technology of R. palmatum. Validation test was conducted. RESULTS:The optimal roasting technology was as follows as 100 g R. palmatum covered with 12 g paper,processing at 120 ℃,for 2 h. The results of validation test and pilot test showed the average comprehensive scores of roasted R. palmatum were 84.99(RSD<2.0%,n=3) and 85.06(RSD<2.5%,n=3),respectively. CONCLUSIONS:The optimal processing technology is simple and convenient with good reproducibility and operability.It lays a technical foundation for the standardized preparation of stewed R.palmatum.

Replacement of raw soybean with roasted soybean increased milk production in Holstein cows / Substituição de soja crua por soja tostada aumentou a produção de leite em vacas da raça Holandesa

ABSTRACT: The aim of this study was to evaluate the effect of total replacement of raw whole soybean (RAW) for roastedwhole soybean (ROS) on the production performance of Holstein cows. Two experiments were carried out usinga simple reversal design where RAW has been completely replaced by ROS. In experiment 1, 22 cows (175±60 days in milk)were used, and the dietary inclusion level of RAW or ROS was 3.7% of dry matter (DM). In experiment 2, 16 cows (130±50 days in milk)were used, and thedietary inclusion level of RAW or ROS was 11% of DM. In both experiments, ROS increased milk production by 1.1kgday-1 without changing fat and protein production. Dry matter intake or milk urea nitrogenwere not affected by dietary soy source. In experiment 2, plasma glucose concentration was decreased, and allantoin/creatinine ratio in urine tended to decreasein ROS. Experiment 2 also evaluated the nutrient digestibility and ruminal degradation kinetics of crude protein in two soybean sources. Roasting had no effect on the digestibility of DM, organic matter, and neutral detergent fiber. Roasted whole soybean hadgreater fraction B and lower protein degradation rate than did RAW; this showed that heat treatment was effective in increasing therumen undegradable amino acid flowto the animal, which suggesteda potential mechanism of action for improved performance observed in ROS.

RESUMO: O objetivo deste estudo foi avaliar o efeito da substituição total de soja integral crua (SC) por soja integral tostada (ST) sobre o desempenho produtivo de vacas Holandês. Foram realizados dois experimentos com delineamento experimental de reversão simples nos quais a SC foi totalmente substituída por ST. No experimento 1, foram utilizadas 22 vacas (175±60DEL) e o nível de inclusão dietética de SC ou ST foi de 3,7% na matéria seca (MS). No experimento 2, foram utilizadas 16 vacas (130±50 DEL) e o nível de inclusão dietético de SC ou ST foi de 11% na MS. Em ambos os experimentos, ST aumentou a produção de leite em 1,1kgd-1, sem alterar as produções de gordura e proteína. O consumo de MS e nitrogênio uréico no leite não foram afetados pela fonte de soja dietética. No experimento 2, a concentração de glicose plasmática foi reduzida e a relação alantoína/creatinina na urina tendeu a ser reduzida por ST. O experimento 2 também avaliou digestibilidade de nutrientes e cinética de degradação ruminal da proteína bruta das duas fontes de soja. Não houve efeito da tostagem nas digestibilidades da MS, matéria orgânica e FDN. A ST apresentou maior fração B e menor taxa de degradação da proteína do que a SC, mostrando que o tratamento térmico foi efetivo em aumentar o fluxo de aminoácidosnão degradáveis no rúmen para o animal, sugerindo um potencial mecanismo de ação para a melhora no desempenho observada com ST.

Textual Research of Terminology Processing / 世界科学技术-中医药现代化

Through textual research of processing and related terminology, we provided references for the standard naming of processing and the correct using of related terms. According to the textual research of ancient and modern literature, relationships between processing and related terms were analyzed. The results showed that“Pao”and“Zhi”in ancient times referred to the fire progress of Chinese medicine.“Zhi (Governance)”and“Zhi (making)”meant to change the bias of Chinese medicine through different processing methods.“Processing”contained modern processing methods of firing, watering, cleansing, cutting, and etc. In Han Dynasty,“Pao-Zhi”referred to two kinds of fire methods. However, after the Northern and Southern Dynasties, it referred to many kinds of pharmaceutical technology, such as firing, watering, cleansing, cutting and so on. It had the same concept with processing. Terms such as“Xiu-Shi”,“Xiu-Zhi (Governance)”,“Xiu-Zhi (making)”were also called as“Pao-Zhi (processing)”. It was concluded that processing should be the standardized academic terminology.

Comparative study on absorption of effective components from roasting-processed and crude Vladimiriae Radix in stomach, small intestine, and colon of rats / 中草药

Objective: To analyze the absorption difference of the principal active components in Vladimiriae Radix, costunolide and dehydrocostuslactone, between the crude Vladimiriae Radix (CVR) and roasting-processed Vladimiriae Radix (RPVR), in stomach, small intestine, and colon in rats. Methods: The in situ perfusion models of stomach, small intestine, and colon in rats were established, the contents of costunolide, dehydrocostuslactone, and phenol red were determined using HPLC-UV method, and the parameters of absorption kinetics of the test object in stomach, small intestine, and colon were obtained. Results: The absorption percentage per hour of costunolide and dehydrocostuslactone in CVR was higher than that in RPVR in stomach and small intestine of rats (P < 0.05). However, the absorption percentage per hour of costunolide and dehydrocos in RPVR was higher than that in CVR in colon of rats (P < 0.01). Conclusion: The absorption rate of cstunolide and dehydrocostuslactone in CVR is higher than that in PVR sample in colon of rats.

Mudanças funcionais de farinha de arroz torrada com micro-ondas em função do teor de umidade e do tempo de processamento / Functional changes of rice flour roasted with microwave as a function of moisture content and processing time

O Brasil está entre os dez maiores produtores de arroz do mundo. Devido ao beneficiamento, boa parte dos grãos é quebrada, gerando um subproduto de baixo valor comercial. A farinha de arroz normalmente é produzida a partir de grãos quebrados e é utilizada em produtos manufaturados devido a suas propriedades funcionais. Visando à obtenção de farinhas com propriedades funcionais diferenciadas e assim ampliar sua utilização como ingrediente em diferentes aplicações na indústria de alimentos, o objetivo deste trabalho foi avaliar o efeito da umidade e do tempo de torra (variáveis independentes), em micro-ondas, sobre as características funcionais de farinhas de arroz da cultivar 'IRGA 417'. Utilizou-se delineamento experimental composto central. A variação do teor de amilose (TA) entre as farinhas de arroz torradas foi de 16-30g (100g)-1, sendo que nos menores tempos de torra (até 13,3min) e umidade acima de 18,5g (100g)-1 observaram-se os maiores TA. Ocorreu elevação do índice de absorção de água (IAA) à medida que aumentou o tempo de torra das farinhas de arroz. Os valores mais elevados de índice de solubilidade em água (ISA) (25%) foram encontrados para as farinhas de arroz com umidade acima de 22g (100g)-1. Com o aumento do tempo de torra, ocorreu diminuição do pico de viscosidade, viscosidade final e de tendência a retrogradação das farinhas torradas. O contrário foi observado para a quebra de viscosidade. Conclui-se que a torração em micro-ondas pode ampliar as aplicações da farinha de arroz na indústria de alimentos em função das mudanças funcionais resultantes.

Brazil is among the ten largest producers of rice in the world. Due to processing, most of the grains is broken, causing a by-product of low commercial value. Rice flour is usually produced from broken grains and used in manufactured products because of their functional properties. Aiming to obtain flours with different functional properties and thus extend its use as an ingredient in different applications in the food industry, the objective was to evaluate the effect of moisture content and roasting time (independent variables), in the microwave, on the functional characteristics of flour from rice variety 'IRGA 417'. We used central composite rotational experimental design. The variation of amylose content (TA) between the roasted rice flour was 16-30g (100g)-1, and roasting in the shortest times (until 13.3min) and humidity above 18.5g (100g)-1, we observed the highest TA. An elevation of the water absorption index (WAI) increased as the roasting time of rice flours. The highest values of water solubility index (WSI) (25%) were found for rice flour with humidity above 22g (100g)-1. With increased roasting time diminished the peak viscosity, final viscosity and setback of roasted flour. On the contrary was observed for the breakdown of viscosity. It is concluded that roasting in a microwave can expand the applications of rice flour in the food industry according to the functional changes that result.

Effect of roasting with bran on chemical constituents of Radix Aucklandiae / 中成药

AIM:To study the difference of the chemical constituents between raw Radix Aucklandiae and Radix Aucklandiae roasted with wheat bran.METHODS:UV,HPLC and TLC were performed to analyze the chemical constituents before and after the processing.The constituents absorbed by wheat bran during the processing A.lappa.were isolated by silica gel CC.Their structures were identified by spectral analysis.RESULTS:The result of UV,HPLC and TLC showed that change of the chemical constituents in after the roasting had taken place.Two maior chemical constituents absorbed by wheat bran were dehydrocostus lactone and costunolide.CONCLUSION:The difference in sesquiterpeneoide before and after the processing of Radix Aucklandiae may be the evidence that the roasting with bran is to the benefit oftherapeutic effect.

Compostos não voláteis em cafés da região sul de minas submetidos a diferentes pontos de torração / Non-volatile compounds in coffee from the south of Minas Gerais state region submitted to different roasting degrees

O processo de torração do café induz alterações físicas, químicas e sensoriais na matéria-prima, cuja intensidade e tipo dependem, principalmente, da composição química dos grãos e do tempo e temperatura utilizados na execução do mesmo. Este processo promove a degradação, formação e volatilização de vários compostos. Comercialmente, existem cafés torrados e moídos em diferentes pontos de torração, os quais originam bebidas com diferentes propriedades sensoriais e nutricionais. Os compostos trigonelina, ácidos clorogênicos e cafeína interferem no sabor e aroma do café. A trigonelina e os ácidos clorogênicos vêm sendo estudados também quanto ao aspecto nutricional, uma vez que esses compostos possuem ação benéfica à saúde. Esses compostos são solúveis em água quente, portanto, estarão presentes na bebida em função da sua estabilidade no processo de torração. Conduziu-se este trabalho, com o objetivo de avaliar as concentrações dos compostos trigonelina, ácidos clorogênicos e cafeína em cafés da espécie Coffea arabica L. classificados como bebida mole, dura e rio submetidos a três pontos de torração: claro, médio e escuro. As torrações mais acentuadas promoveram uma maior degradação de trigonelina e ácido 5-cafeoilquínico, enquanto que a torração clara promoveu degradação apenas para o ácido clorogênico, não interferindo nas concentrações de trigonelina. A degradação da cafeína não ocorreu em nenhum ponto de torração.

The roasting process of coffee induces sensorial, chemical and physical alterations in the raw material. The type and intensity of the process depend mainly on the chemical composition of the grains and on the time and temperature used. This process promotes the degradation, formation and volatilisation of several compounds. There are roast and ground coffees submitted to different roasting conditions available in the market, which give origin to beverages with different sensorial and nutritional properties. The compounds trigonelline, chlorogenic acids and caffeine interfere with the flavor of the coffee. The trigonelline and the chlorogenic acids were studied considering their nutritional aspect as well, since these compounds and"or their degradation products have a beneficial action to our health. These compounds are soluble in hot water therefore they will be present in the beverage depending on their stability through the roasting process. The aim of this work was to asses the concentrations of trigonelline, chlorogenic acids and caffeine in coffees of the species Coffea arabica, classified as soft, hard, and rio which were submitted to three roasting degrees: light, medium, and dark. The most intense roasting process generated a greater degradation of trigonelline and 5-caffeoilquinic (5-CQA) while the light roasting caused degradation just of the chlorogenic acid, not interfering with the trigonelline concentrations. Caffeine was not degraded at any roasting degree.

The oxide adherence test for pure titanium / 实用口腔医学杂志

0.05),while there was significant difference among other groups(P

Effect of roasting with bran on chemical constituents of Radix Aucklandiae / 中成药

AIM:To study the difference of the chemical constituents between raw Radix Aucklandiae and Radix Aucklandiae roasted with wheat bran.METHODS:UV,HPLC and TLC were performed to analyze the chemical constituents before and after the processing.The constituents absorbed by wheat bran during the processing A.lappa.were isolated by silica gel CC.Their structures were identified by spectral analysis.RESULTS:The result of UV,HPLC and TLC showed that change of the chemical constituents in after the roasting had taken place.Two major chemical constituents absorbed by wheat bran were dehydrocostus lactone and costunolide.CONCLUSION:The difference in sesquiterpeneoide before and after the processing of Radix Aucklandiae may be the evidence that the roasting with bran is to the benefit of therapeutic effect.