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Introduction Turmeric has been widely used in curry powders as the main spice. Conventional chemical analysis such as high-performance liquid chromatography (HPLC) may take several hours to extract curcuminoids and prepare samples in many turmeric processing industries. Objective This study was conducted to evaluate curcuminoids in turmeric powder using near-infrared reflectance spectroscopy (NIRS). Methods All spectral acquisition ranged from 1100 to 2500 nm and a chemometrics analysis using partial least-squares (PLS) regression was performed to quantify the contents of individual curcuminoids. The HPLC was carried out (n = 129) to develop a PLS model based on the reference values. Results High correlation coefficient (R2 > 0.93) and low standard error of cross-validation (SECV 2.65) values was also calculated. Conclusion Our results indicate that NIRS could be utilised as a control procedure or as an alternative rapid and effective quantification method. Copyright © 2014 John Wiley & Sons, Ltd.

Chrysin-based sulfonylpiperazines 7a-k were synthesized and investigated for their in vitro free radical scavenging potential as well as cytotoxic efficacies against selected cancer cell lines. Cytotoxicity of the new compounds toward noncancer cells was confirmed using the SRB assay against Madin-Darby Canine Kidney cells. Reaction of piperazine with different substituted benzenesulfonyl chlorides in triethylamine furnished sulfonylpiperazines (3a-k), which were then allowed to react with 7-(4-bromobutoxy)-5-hydroxy-2-phenyl-4H-chromen-4-one (6) prepared reacting chrysin with 1,4-dibromobutane to give the final derivatives 7a-k. The results concluded that chrysin-sulfonylpiperazines exerted better antioxidant and anticancer efficacies than previously studied chrysin-piperazine precursors. For example, compounds 7h, 7j, and 7k with 4-OCF3 , 4-OCH3 , and 2,4-diOCH3 groups exhibited the best antioxidant potential against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radicals. Moreover, halogenated analogues (7b, 7c, 7g, and 7h) demonstrated promising anticancer potential against SK-OV3, HeLa, and HT-29 cell lines, whereas those bearing a methoxy functional group (7j and 7k) had beneficial effects against the cell lines A-549 and HT-29. Thus, it can be confirmed from the bioassay results that the overall structural design as well as proper substitution is crucial to deliver the anticipated biological effects. Spectroscopic techniques such as FT-IR, 1 H NMR, 13 C NMR, mass and elemental analysis (CHN) were carried out to confirm the final structures.

The effects of marinade ingredients, namely lemon juice, soy sauce, minced garlic, and 3 levels of buckwheat honey and clover, and 3 marinade formulations containing these ingredients, were evaluated for their influence on heterocyclic aromatic amine (HAA) formation. Buckwheat and clover honeys were chosen for their high and low antioxidant capacity, respectively. Garlic and lemon juice, as well as honey, were effective in reducing HAA formation and overall mutagenicity. For both types of honey, 30% honey in the marinade formulation was most effective in inhibiting HAA formation and overall mutagenicity. Marinades containing buckwheat honey were the most effective. Increasing marinating time had no effect on HAA formation in cooked meats.

The effectiveness of an antioxidant-impregnated film to retard autoxidation of a packaged model product containing linoleic acid, via an evaporation/sorption mechanism, was evaluated as a function of storage time and temperature. The rate of loss of antioxidant from the package film structure was described by a first-order expression. The first-order rate constants were dependent on the initial concentration of antioxidant in the film. The rate of loss of 3,5-di-tert-butyl-4-hydroxytoluene (BHT) from the package film structure was found to be much higher than the rate of loss of α-tocopherol at both storage conditions (23 and 45 °C, 50% relative humidity) studied. A freeze-dried model food product system was developed as the source for the autoxidation of linoleic acid in storage stability studies. The storage stability of this model food system packaged with antioxidant-impregnated film pouches was evaluated. Hexanal as an index of oxidation from the model product system was collected by a dynamic purge and trap system and quantified by a gas chromatography/mass spectrometry procedure. The BHT-impregnated laminate pouch showed a notable effectiveness in retarding lipid oxidation of the model product at 45 °C as a function of storage time. The control (non-antioxidant) and α-tocopherol-impregnated laminate pouch structures showed no effect on retarding lipid oxidation of the model product during storage at 45 °C. Copyright © 2004 Society of Chemical Industry

The effects of different unifloral honeys (buckwheat, clover, and sage), carbohydrates (fructose, glucose, and sucrose), and antioxidants (vitamin E, BHT), and Trolox® (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) on heterocyclic aromatic amine (HAA) formation and overall mutagenicity in fried ground patties were evaluated. The inhibition of total HAA formation was achieved with buckwheat (55%), clover (52%), and sage (51%); and they also reduced overall mutagenicity 36, 31, and 26%, respectively. The addition of fructose, glucose, or fructose and glucose together, at levels comparable to their occurrence in honey, reduced (p < 0.05) mutagenicity and HAA formation by amounts comparable to that found with honey.

The effects of several organosulfur compounds on heterocyclic aromatic amine (HAA) formation and overall mutagenicity in fried ground beef patties were evaluated. The greatest inhibition of total HAA formation was achieved with diallyl disulfide (78%) and dipropyl disulfide (70%); these compounds also reduced overall mutagenicity by 75 and 65%, respectively. The addition of diallyl sulfide, allyl methyl sulfide, and allyl mercaptan also significantly (p < 0.05) reduced mutagenicity, with reductions of 56, 43, and 30%, respectively. The addition of cysteine and cystine, however, did not reduce the mutagenicity of cooked meat, an observation confirmed by the relatively small reductions in HAA concentrations.

Twelve percent nonfat dry milk containing 5% (w/w) honey, fructose, or sucrose were pasteurized and inoculated with Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbrukeil subsp bulgaricus, or Bifidobacterium bifidum. Inoculated tubes were incubated at 37 °C, 24 h. Samples were collected at 0 and 24 h and examined for (a) viability of bacteria, and (b) levels of fermentation end products (lactic and acetic acids) as measured by HPLC. Honey supported growth of all 4 organisms similar to other sweeteners and was not inhibitory. Lacile acid production was similar for all, except for bifidobacteria and was not influenced by sweetener type. Although lactic acid production was enhanced (p Du lait ecreme contenant 5% de miel, de fructose ou de saccharose a ete pasteurise et inocule avec Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbruckeii subsp. bulgaricus, ou bifidobacterium bifidum. La viabilite des bacteries et les produits de la fermentation ont ete doses apres 24 heures a 37°. Les bacteries sont capables de se multiplier en presence de miel. La production d'acide lactique est identique sauf pour bifidobacterium, et n'est pas influencee par le type d'edulcorant. Bifidobacterium produit plus d'acide lactique en presence de miel.

Two commercial strains of Bifidobacterium spp (Bf-1 and Bf-6) were cultured in 12% (w/w) reconstituted nonfat dry milk (NDM) containing 0, 0.5, 1.0, 3.0, or 5.0% (w/v) fructooligosaccharide (FOS), galactooligosaccharide (GOS), and inulin. Inoculated samples were incubated anaerobically at 37 degrees C for 48 h. Growth and activity of the cultures in the presence of FOS, GOS, and inulin were determined. Viability of each strain was assessed after 4 weeks of refrigerated storage at 4 degrees C. Growth promotion, enhancement of activity and retention of viability were greatest when Bifidobacterium Bf-1 and Bf-6 were grown in the presence of FOS followed in a descending order by GOS and inulin. The effects of oligosaccharides and inulin increased with increasing carbohydrate concentration and was maximal at 5% (w/v).