Recommended Daily Allowance List
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Arctium Lappa) 'Dan Antioksidanların Mikrodalga Destekli Ekstraksiyonunun Modellenmesi Ve Optimizasyonu
Avrupa Bilim ve Teknoloji Dergisi European Journal of Science and Technology Sayı 17, S. 655-662, Aralık 2019 No. 17, pp. 655-662, December 2019 © Telif hakkı EJOSAT’a aittir Copyright © 2019 EJOSAT Araştırma Makalesi www.ejosat.com ISSN:2148-2683 Research Article Yanıt Yüzey Metodolojisi Kullanılarak Dulavratotu (Arctium Lappa) 'dan Antioksidanların Mikrodalga Destekli Ekstraksiyonunun Modellenmesi ve Optimizasyonu Burcu Bekdeşer1* 1 İstanbul Üniversitesi-Cerrahpaşa, Mühendislik Fakültesi, Kimya Bölümü, İstanbul, Türkiye (ORCID: 0000-0003-4555-2434) (İlk Geliş Tarihi 8 Ekim 2019 ve Kabul Tarihi 6 Kasım 2019) (DOI: 10.31590/ejosat.631016) ATIF/REFERENCE: Bekdeşer B. (2019). Yanıt Yüzey Metodolojisi Kullanılarak Dulavratotu (Arctium Lappa) 'dan Antioksidanların Mikrodalga Destekli Ekstraksiyonunun Modellenmesi ve Optimizasyonu. Avrupa Bilim ve Teknoloji Dergisi, (17), 655-662. Öz Dulavratotu (Arctium lappa L.), geleneksel tıpta sıklıkla kullanılan ticari olarak önemli bir bitkidir. Mikrodalga destekli ekstraksiyonun (MAE) sıcaklık, ekstraksiyon süresi, katı / solvent oranı ve solvent konsantrasyonunu içeren optimum çalışma koşulları, cevap yüzey metodolojisi (RSM) kullanılarak belirlendi. Dulavratotu yaprağı ekstraktlarının toplam antioksidan kapasitesi ve toplam fenolik içeriği sırasıyla CUPRAC ve Folin yöntemleri ile incelenmiştir. İkinci dereceden bir polinom modelinin TAC ve TPC verimini tanımlayan en iyi model olduğu bulundu ve iki yanıt için hesaplanan tüm modeller anlamlı bulundu (p <0.0001). TAC ve TPC değerlerinin sırasıyla 0.046 - 0.185 mmol TR / g DS, 0.303 - 0.722 mmol TR / g DS arasında değiştiği görülmüştür. En o yüksek TAC ve TPC değerleri, X1 = 90 C, X2 = 6 dak, X3 =% 21.7 ve, X4 = 0.21 g / 20 mL deney koşulları altında elde edildi. Ekstraksiyon sıcaklığının, MAE'nin tüm operasyonel parametreleri arasında en önemli işletim faktörü olduğu bulundu. -
Level of Xanthophyll, Lutein and Zeaxanthin in Selected Thai Fruits Determined by HPLC
2012 International Conference on Nutrition and Food Sciences IPCBEE vol. 39 (2012) © (2012) IACSIT Press, Singapore Level of Xanthophyll, Lutein and Zeaxanthin in Selected Thai Fruits Determined by HPLC Nittaya Khonsarn 1 and Siriporn Lawan 2 1Department of biotechnology, Faculty of Technology, Mahasarakham University, Thailand 2 Department of Food technology, Faculty of Technology, Mahasarakham University, Thailand Abstract. In this study 12 selected Thai summer fruits were determined xanthophyll, lutein and zeaxanthin content by high performance liquid chromatography (HPLC). The result shown that there were xanthophyll in 11 kinds of selected fruits except banana. The highest of average xanthophyll level was found in cantaloupe (1.31±0.07 mg/100g edible portion), meanwhile barbados cherry was the second (1.18±0.03 mg/100g edible portion). Among fruits analysed, lutein content was the highest in papaya (23.74±0.46 mg/100g edible portion), follow by cantaloupe (21.82±1.60 mg/100g edible portion). Whereas lutein was not detected in star gooseberry, java apple, dragon fruit, guava, salak plum, water melon, banana and satol. Cantaloupe was the highest source of zeaxanthin (1.72±0.07 mg/100g edible portion), zeaxanthin was not however detected in star gooseberry, java apple, dragon fruit, salak plum, banana and satol. These results are suggested that some kinds of summer fruits including papaya and cantaloupe, have potential as rich sources of xanthophyll, lutein and zeaxanthin for consumer health. Keywords: Xanthophyll, Lutein, Zeaxanthin, Thai Fruit, HPLC. 1. Introduction Xanthophyll, lutein and zeaxanthin are some kinds of carotenoid that not only play important role in organic pigments in fruits and vegetables but also important in the prevention of various diseases associated with oxidative stress. -
Artichokes the Authors Are Harwood Hall, Farm Advisor, Susan Wada, Technician, and Ronald E
The University of California Vegetable Research and Information Center VEGETABLE GARDENING Growing Artichokes The authors are Harwood Hall, Farm Advisor, Susan Wada, Technician, and Ronald E. Voss, Extension Vegetable Specialist. POINTS TO REMEMBER The bud, or immature flower, is the part of the artichoke that is harvested. The edible portions of the bud are the tender bases of the leaves (bracts), and the fleshy base upon which the flowers are borne (heart). The artichoke does best in frost-free areas having cool, foggy summers. Freezing temperatures kill the buds, and hot, dry conditions destroy their tenderness. PLANTING CALENDAR Artichokes don't reproduce true from seed, so they're best planted by using root North Coast (Monterey County-north): divisions available at nurseries. Or a healthy August through December plant can be dug up, the root divided into two or more parts and replanted. Artichoke South Coast (San Luis Obispo plants reach a height of 3 or 4 feet and a County-south): October through December spread of up to 6 feet in diameter, so allow plenty of space for them to grow. In the Interior Valley and Imperial and Coachella vegetable garden, plant them to the side so Valleys: planting not recommended for that they won't be disturbed by the more these areas. frequent planting of annual vegetables. They should be spaded at intervals of 4 to 6 Recommended Variety: Green Globe feet along the row with 6 to 8 feet between the rows. In the ornamental garden, don't PREPARING THE GARDEN plant them near tree roots, as they don't compete well for nutrients and water. -
High Tunnel Melon and Watermelon Production
High Tunnel Melon and Watermelon Production University of Missouri Extension M173 Contents Author Botany 1 Lewis W. Jett, Division of Plant Sciences, University of Missouri-Columbia Cultivar selection 3 Editorial staff Transplant production 4 MU Extension and Agricultural Information Planting in the high tunnel 5 Dale Langford, editor Dennis Murphy, illustrator Row covers 6 On the World Wide Web Soil management and fertilization 6 Find this and other MU Extension publications on the Irrigation 7 Web at http://muextension.missouri.edu Pollination 7 Photographs Pruning 8 Except where noted, photographs are by Lewis W. Jett. Trellising 8 Harvest and yield 9 Marketing 10 Pest management 10 Useful references 14 Melon and watermelon seed sources 15 Sources of high tunnels (hoophouses) 16 For further information, address questions to College of Dr. Lewis W. Jett Agriculture Extension State Vegetable Crops Specialist Food and Natural Division of Plant Sciences Resources University of Missouri Columbia, MO 65211 Copyright 2006 by the University of Missouri Board of Curators E-mail: [email protected] College of Agriculture, Food and Natural Resources High Tunnel Melon and Watermelon Production igh tunnels are low-cost, passive, melo has several botanical subgroups (Table 1). solar greenhouses that use no fossil In the United States, reticulatus and inodorus are Hfuels for heating or venting (Figure commercially grown, while the remaining groups 1). High tunnels can provide many benefits to are grown for niche or local markets. horticulture crop producers: The cantaloupe fruit that most Americans • High tunnels are used to lengthen the are familiar with is not actually a true cantaloupe. -
DRIDIETARY REFERENCE INTAKES Thiamin, Riboflavin, Niacin, Vitamin
Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline http://www.nap.edu/catalog/6015.html DIETARY REFERENCE INTAKES DRI FOR Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline A Report of the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes and its Panel on Folate, Other B Vitamins, and Choline and Subcommittee on Upper Reference Levels of Nutrients Food and Nutrition Board Institute of Medicine NATIONAL ACADEMY PRESS Washington, D.C. Copyright © National Academy of Sciences. All rights reserved. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline http://www.nap.edu/catalog/6015.html NATIONAL ACADEMY PRESS • 2101 Constitution Avenue, N.W. • Washington, DC 20418 NOTICE: The project that is the subject of this report was approved by the Governing Board of the National Research Council, whose members are drawn from the councils of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine. The members of the committee responsible for the report were chosen for their special competences and with regard for appropriate balance. This project was funded by the U.S. Department of Health and Human Services Office of Disease Prevention and Health Promotion, Contract No. 282-96-0033, T01; the National Institutes of Health Office of Nutrition Supplements, Contract No. N01-OD-4-2139, T024, the Centers for Disease Control and Prevention, National Center for Chronic Disease Preven- tion and Health Promotion, Division of Nutrition and Physical Activity; Health Canada; the Institute of Medicine; and the Dietary Reference Intakes Corporate Donors’ Fund. -
Chapter 1 Definitions and Classifications for Fruit and Vegetables
Chapter 1 Definitions and classifications for fruit and vegetables In the broadest sense, the botani- Botanical and culinary cal term vegetable refers to any plant, definitions edible or not, including trees, bushes, vines and vascular plants, and Botanical definitions distinguishes plant material from ani- Broadly, the botanical term fruit refers mal material and from inorganic to the mature ovary of a plant, matter. There are two slightly different including its seeds, covering and botanical definitions for the term any closely connected tissue, without vegetable as it relates to food. any consideration of whether these According to one, a vegetable is a are edible. As related to food, the plant cultivated for its edible part(s); IT botanical term fruit refers to the edible M according to the other, a vegetable is part of a plant that consists of the the edible part(s) of a plant, such as seeds and surrounding tissues. This the stems and stalk (celery), root includes fleshy fruits (such as blue- (carrot), tuber (potato), bulb (onion), berries, cantaloupe, poach, pumpkin, leaves (spinach, lettuce), flower (globe tomato) and dry fruits, where the artichoke), fruit (apple, cucumber, ripened ovary wall becomes papery, pumpkin, strawberries, tomato) or leathery, or woody as with cereal seeds (beans, peas). The latter grains, pulses (mature beans and definition includes fruits as a subset of peas) and nuts. vegetables. Definition of fruit and vegetables applicable in epidemiological studies, Fruit and vegetables Edible plant foods excluding -
Swiss Chard Swiss Chard (Beta Vulgaris Var
A Horticulture Information article from the Wisconsin Master Gardener website, posted 13 Aug 2012 Swiss Chard Swiss chard (Beta vulgaris var. cicla in the Family Chenopodiaceae) is a type of beet that does not produce an edible root. Also know as silverbeet (mainly in New Zealand and Australia), chard is a biennial plant grown as an annual for its rosette of big crinkly leaves and/ or wide crunchy stems. The leaves are very similar to beet greens, but have prominent, enlarged midribs and are borne on Chard is grown for its edible leaves and petioles. stout petioles. Chard is also a decorative plant that can be used as an ornamental in the fl ower garden. Native to the Mediterranean, it was a popular food even before the days of the Roman Empire. It was once grown exclusively to be eaten at Christmas in the south of France, and constituted the highlight of the Christmas Eve meal. Only the petioles, with a fl avor reminiscent of artichoke hearts, were eaten. Chard leaves have prominent midribs. Chard prefers cool temperatures, as high temperatures slow down leaf production, but it tolerates heat better than spinach does and rarely bolts like spinach will. Swiss chard grows well regardless of soil type, daylength or temperature. You can plant chard from seed (actually seed clusters which contain several seeds), about a month before the average date of last frost through midsummer. You can also start plants indoors to transplant out later, but I’ve always had success with direct seeding early in the spring. Chard does best in full sun, although it tolerates partial shade and likes fertile, well-worked soil with good drainage and high Young chard plants. -
Fda Recommended Protein Intake
Fda Recommended Protein Intake Ossie still roulettes basically while chuffier Simmonds whites that rafters. Liberticidal Andrea disgust calumniously. Is Geraldo always menacing and steroidal when ventriloquises some vomiturition very uncleanly and optically? A reference scoring pattern based on an essential amino acid requirements of. DAILY VALUE Biotin Energy storage Protein carbohydrate into fat. 34 Finally because adequate protein intake during this age excuse is neither for normal growth and development we recommend that protein be. I Stuck to the FDA's Recommended Sugar Intake and it data The Worst. Amino acids we afford it have complete protein according to the FDA. Study confirms heart is of soy as FDA reviews this claim. Your sure to the New custom Label National Kidney Foundation. Take regular breaks using the 20-20-20 rule every 20 minutes shift your eyes to terror at an array at least 20 feet dry for a least 20 seconds. What are FDA approved protein supplements for muscle. The present 3-month intervention study designed following the FDA recommended intake of soy protein 25-30 gday 3 specifically. Specifically the Draft Guidance provides FDA's recommendations on how. Rabbit theme is regulated by bad Food and Drug Administration FDA Center for Veterinary. Fruits andor Vegetables Lean Protein skinless white meat poultry fish. Protein fats and carbohydrates are converted into energy in different quantities Vitamins and minerals are therefore essential nutrients for ever body but crossroads are not. Sodium The love Heart Association recommends no fury than 2300 milligrams of sodium per day ticket general Our 2000-calorie meal plan meets this guideline with on average of reach under 2300 milligrams of sodium per day. -
Nutrition Facts and Requiring Mandatory Declaration of AGENCY: Food and Drug Administration, Supplement Facts Labels Added Sugars HHS
33742 Federal Register / Vol. 81, No. 103 / Friday, May 27, 2016 / Rules and Regulations DEPARTMENT OF HEALTH AND MD 20740, 240–402–5429, email: f. How Total Carbohydrates Appears on the HUMAN SERVICES [email protected]. Label g. Calculation of Calories From SUPPLEMENTARY INFORMATION: Food and Drug Administration Carbohydrate Table of Contents 2. Sugars 21 CFR Part 101 a. Definition Executive Summary b. Mandatory Declaration [Docket No. FDA–2012–N–1210] Purpose of the Regulatory Action c. Changing ‘‘Sugars’’ to ‘‘Total Sugars’’ Summary of the Major Provisions of the d. DRV RIN 0910–AF22 Regulatory Action in Question e. Seasonal Variation in Sugars Content Costs and Benefits 3. Added Sugars Food Labeling: Revision of the I. Background a. Declaration Nutrition and Supplement Facts Labels A. Legal Authority (i) Comments on the Rationale for B. Need To Update the Nutrition Facts and Requiring Mandatory Declaration of AGENCY: Food and Drug Administration, Supplement Facts Labels Added Sugars HHS. II. Comments to the Proposed Rule and the (ii) Evidence on Added Sugars and Risk of ACTION: Final rule. Supplemental Proposed Rule, Our Chronic Disease Responses, and a Description of the Final (iii) New Evidence Presented in the 2015 SUMMARY: The Food and Drug Rule DGAC Report Administration (FDA or we) is A. Introduction b. The 2015 DGAC Analysis of Dietary amending its labeling regulations for B. General Comments Patterns and Health Outcomes conventional foods and dietary 1. Comments Seeking an Education c. Authority for Labeling supplements to provide updated Campaign or Program (i) Statutory Authority nutrition information on the label to 2. -
What's on a Food Label?
PRESERVING What’s on a Food Label? The Basics Sulfiting agents must be included in the ingredient Consumers can gain useful information by reading list to protect individuals who react adversely to food labels. The label offers useful ingredient and sulfites. Beverages that claim juice as an ingredient nutrition information according to rules set by must list the percentage of juice in the formulation. the Food and Drug Administration (FDA) of the Manufacturers also must state that the beverage Department of Health and Human Services and is flavored by the named juice, such as “cranberry- the Food Safety and Inspection Service of the U.S. flavored juice drink” or declare the amount of the Department of Agriculture (USDA). The label bears named juice in a range within 5 percent, as “juice the name of the food product, net contents, and name blend, 3 to 8 percent strawberry juice.” and address of the manufacturer, packer, or distributor. Spices Other components vary. Net contents represent the net weight, including liquid for a product such as Spices are defined as aromatic vegetable substances canned corn, or the liquid measure for a fluid product (whole, broken, or ground) whose main function is to such as tomato juice. Net weight is given in pounds, season food rather than to provide nutrition. Spices ounces, and grams. “generally recognized as safe” by the American Spice Trade Association (ASTA) include allspice, anise, Ingredients basil, bay leaves, caraway seed, cardamom, celery seed, The food label must list ingredients by weight in chervil, cinnamon, cloves, coriander seed, cumin seed, descending order with food colorings listed separately. -
How to Grow Melons
EHT-034 02-11 Easy Gardening MELONS • MELONS • MELONS • MELONS • MELON Joseph Masabni, Assistant Professor and Extension Horticulturist, and Patrick Lillard, Extension Assistant, The Texas A&M System elons most commonly grown in rural areas. Muskmel- Texas include honeydew, musk- ons can be grown in Mmelon and watermelon. Muskmel- small gardens if the ons are often mistakenly called cantaloupes, vines are trellised and but the true cantaloupe is a small, warty fruit the fruit is supported and is not usually grown in the United States. (Fig. 1). Melons grow Varieties best on a deep, well- drained, sandy or Muskmelon Watermelon Seedless watermelon sandy loam soil with Ambrosia Allsweet Tiffany plenty of organic mat- Caravelle Black Diamond Tri-X 313 ter. Heavy soils with a Figure 1. One method Hale’s Best Charleston Gray of support for melons Israeli Crimson Sweet lot of clay often cause grown on a trellis. Magnum 45 Jubilee small, weak plants Mainstream Mickylee Honeydew Mission Mirage Honey Girl that produce fewer melons. Melons prefer Perlita Royal Jubilee Sweet Delight soils with a neutral pH, and if the soil is too TAM Uvalde Tendersweet TAM Dew acidic the plants will drop their blossoms. Site Selection Soil Preparation Melons are vining crops that require a Dig or plow the soil 8 to 10 inches deep lot of space, especially watermelons. For this in winter or early spring. If organic matter or reason they are not well suited to small gar- manure is added, it should be well compost- dens and should be grown only in lot-size ed. -
What Peanut Butter Does to Your Body
Joel Marion, CISSN & Tim Skwiat, Pn2 2 WHAT PEANUT BUTTER DOES TO YOUR BODY While “nut” is in the name, peanuts are technically legumes. As opposed to nuts like almonds and walnuts, which grow on trees, peanuts grow underground. Along those lines, many refer to peanuts as ground nuts. Some even refer to them as the gouber pea, ground pea, pindar nut, earth-nut, ground bean, or even goober. Regardless of what they’re called, in the United States, peanuts (and peanut butter) are by far the most popular “nut,” comprising 67% of all nut consumption. But what do peanuts do to your body? Are they healthy? Are they fattening? Here’s the low-down on this pseudo-nut. Peanuts and Nutrition A one-ounce (1/4 cup) serving of peanuts contains: • Calories: 164 • Total Fat: 14g o Saturated Fat: 2g • Total Carbohydrate: 6g o Dietary Fiber: 2g o Sugars: 1g • Protein: 7g • Vitamins and minerals: o Copper: 0.42mg (47%) o Manganese: 0.71mg (36%) o Niacin: 4.4mg (28%) o Folate: 87.6mcg (22%) 3 o Biotin: 6.4mcg (21%) o Vitamin E: 3.4mg (20%) o Phosphorus: 137mg (20%) o Thiamin: 0.23mg (19%) o Magnesium: 49mg (12%) o Zinc: 0.9mg (6%) o Choline: 15.5mg By definition, peanuts are technically a “good” source of protein, providing 10% of the Reference Daily Intake (RDI) per serving. However, research shows quite clearly and conclusively that the RDI for protein (64 grams per day) is far from optimal. In fact, 2 – 3 times that amount may be best for reducing body fat, increasing lean body mass, improving appetite control, improving performance, and supporting overall health.