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leaves</title> <meta name="description" content="Search results for: pawpaw leaves"> <meta name="keywords" content="pawpaw leaves"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler 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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="pawpaw leaves"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 927</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: pawpaw leaves</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">927</span> Effects of Temperature and Enzyme Concentration on Quality of Pineapple and Pawpaw Blended Juice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ndidi%20F.%20Amulu">Ndidi F. Amulu</a>, <a href="https://publications.waset.org/abstracts/search?q=Calistus%20N.%20Ude"> Calistus N. Ude</a>, <a href="https://publications.waset.org/abstracts/search?q=Patrick%20E.%20Amulu"> Patrick E. Amulu</a>, <a href="https://publications.waset.org/abstracts/search?q=Nneka%20N.%20Uchegbu"> Nneka N. Uchegbu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effects of temperature and enzyme concentration on the quality of mixed pineapple and pawpaw blended fruits juice were studied. Extracts of the two fruit juices were separately treated at 70  for 15 min each so as to inactivate micro-organisms. They were analyzed and blended in different proportions of 70% pawpaw and 30% pineapple, 60% pawpaw and 40% pineapple, 50% pineapple and 50% pawpaw, 40% pawpaw and 60% pineapple. The characterization of the fresh pawpaw and pineapple juice before blending showed that the juices have good quality. The high water content of the product may have affected the viscosity, vitamin C content and total soluble solid of the blended juice to be low. The effects of the process parameters on the quality showed that better quality of the blended juice can be obtained within the optimum temperature range of (50-70 °C) and enzyme concentration range (0.12-0.18 w/v). The ratio of mix 60% pineapple juice: 40% pawpaw juice has better quality. This showed that pawpaw and pineapple juices can blend effectively to produce a quality juice. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=clarification" title="clarification">clarification</a>, <a href="https://publications.waset.org/abstracts/search?q=pawpaw" title=" pawpaw"> pawpaw</a>, <a href="https://publications.waset.org/abstracts/search?q=pineapple" title=" pineapple"> pineapple</a>, <a href="https://publications.waset.org/abstracts/search?q=viscosity" title=" viscosity"> viscosity</a>, <a href="https://publications.waset.org/abstracts/search?q=vitamin%20C" title=" vitamin C"> vitamin C</a> </p> <a href="https://publications.waset.org/abstracts/70991/effects-of-temperature-and-enzyme-concentration-on-quality-of-pineapple-and-pawpaw-blended-juice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/70991.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">303</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">926</span> Reducing the Cooking Time of Bambara Groundnut (BGN)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Auswell%20Amfo-Antiri">Auswell Amfo-Antiri</a>, <a href="https://publications.waset.org/abstracts/search?q=Esther%20Eshun"> Esther Eshun</a>, <a href="https://publications.waset.org/abstracts/search?q=Theresa%20A.%20Amu"> Theresa A. Amu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cooking Bambara groundnut (Bambara beans) is time and energy-consuming. Over time, some substances have been used to help reduce cooking time and save energy. This experimental study was carried out to find ways of reducing the cooking time of Bambara groundnut using selected organic substances. Twenty grams (20g) each of fresh pawpaw leaves, guava leaves, ginger, onion, and palm kernel were cooked with five samples of 200g of the creamy variety of raw Bambara groundnut. A control was cooked without any organic substance added. All six samples were cooked with equal quantities of water (4L); the gas mark used for cooking the samples was marked 5, the highest for the largest burner, using the same cooking pot. Gas matter. The control sample used 192 minutes to cook thoroughly. The ginger-treated sample (AET02) had the shortest cooking time of 145 minutes, followed by the onion-treated sample (AET05), with a cooking time of 157 minutes. The sample cooked with Palm kernel (AET06) and Pawpaw (AET04) used 172 minutes and 174 minutes, respectively, while sample AET03, cooked with Guava, used 185 minutes for cooking. The difference in cooking time for the sample treated with ginger (AET02) and onion (AET05) was 47 minutes and 35 minutes, respectively, as compared with the control. The comparison between Control and Pawpaw produced [p=0.163>0.05]; Control and Ginger yielded [p=0.006<0.05]; Control and Kernel resulted in [p=0.128>0.05]; Control and Guava resulted in [p=0.560>0.05]. The study concluded that ginger and onions comparatively reduced the cooking time for Bambara ground nut appreciably. The study recommended that ginger and onions could be used to reduce the cooking time of Bambara groundnut. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cooking%20time" title="cooking time">cooking time</a>, <a href="https://publications.waset.org/abstracts/search?q=organic%20substances" title=" organic substances"> organic substances</a>, <a href="https://publications.waset.org/abstracts/search?q=ginger" title=" ginger"> ginger</a>, <a href="https://publications.waset.org/abstracts/search?q=onions" title=" onions"> onions</a>, <a href="https://publications.waset.org/abstracts/search?q=pawpaw%20leaves" title=" pawpaw leaves"> pawpaw leaves</a>, <a href="https://publications.waset.org/abstracts/search?q=guava%20leaves" title=" guava leaves"> guava leaves</a>, <a href="https://publications.waset.org/abstracts/search?q=bambara%20groundnut" title=" bambara groundnut"> bambara groundnut</a> </p> <a href="https://publications.waset.org/abstracts/164850/reducing-the-cooking-time-of-bambara-groundnut-bgn" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/164850.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">83</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">925</span> Numerical Investigation of Natural Convection of Pine, Olive and Orange Leaves</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ali%20Reza%20Tahavvor">Ali Reza Tahavvor</a>, <a href="https://publications.waset.org/abstracts/search?q=Saeed%20Hosseini"> Saeed Hosseini</a>, <a href="https://publications.waset.org/abstracts/search?q=Nazli%20Jowkar"> Nazli Jowkar</a>, <a href="https://publications.waset.org/abstracts/search?q=Behnam%20Amiri"> Behnam Amiri</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Heat transfer of leaves is a crucial factor in optimal operation of metabolic functions in plants. In order to quantify this phenomenon in different leaves and investigate the influence of leaf shape on heat transfer, natural convection for pine, orange and olive leaves was simulated as representatives of different groups of leaf shapes. CFD techniques were used in this simulation with the purpose to calculate heat transfer of leaves in similar environmental conditions. The problem was simulated for steady state and three-dimensional conditions. From obtained results, it was concluded that heat fluxes of all three different leaves are almost identical, however, total rate of heat transfer have highest and lowest values for orange leaves and pine leaves, respectively. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=computational%20fluid%20dynamic" title="computational fluid dynamic">computational fluid dynamic</a>, <a href="https://publications.waset.org/abstracts/search?q=heat%20flux" title=" heat flux"> heat flux</a>, <a href="https://publications.waset.org/abstracts/search?q=heat%20transfer" title=" heat transfer"> heat transfer</a>, <a href="https://publications.waset.org/abstracts/search?q=natural%20convection" title=" natural convection"> natural convection</a> </p> <a href="https://publications.waset.org/abstracts/30133/numerical-investigation-of-natural-convection-of-pine-olive-and-orange-leaves" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/30133.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">362</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">924</span> Anti-cancer Activity of Cassava Leaves (Manihot esculenta Crantz.) Against Colon Cancer (WiDr) Cells in vitro</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Fatma%20Zuhrotun%20Nisa">Fatma Zuhrotun Nisa</a>, <a href="https://publications.waset.org/abstracts/search?q=Aprilina%20Ratriany"> Aprilina Ratriany</a>, <a href="https://publications.waset.org/abstracts/search?q=Agus%20Wijanarka"> Agus Wijanarka</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Cassava leaves are widely used by the people of Indonesia as a vegetable and treat various diseases, including anticancer believed as food. However, not much research on the anticancer activity of cassava leaves, especially in colon cancer. Objectives: the aim of this study is to investigate anti-cancer activity of cassava leaves (Manihot esculanta C.) against colon cancer (WiDr) cells in vitro. Methods: effect of crude aqueous extract of leaves of cassava and cassava leaves boiled tested in colon cancer cells widr. Determination of Anticancer uses the MTT method with parameters such as the percentage of deaths. Results: raw cassava leaf water extract gave IC50 of 63.1 mg / ml. While the water extract of boiled cassava leaves gave IC50 of 79.4 mg/ml. However, there is no difference anticancer activity of raw cassava leaves or cancer (p> 0.05). Conclusion: Cassava leaves contain a variety of compounds that have previously been reported to have anticancer activity. Linamarin, β-carotene, vitamin C, and fiber were thought to affect the IC50 cassava leaf extract against colon cancer cells WiDr. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=boiled%20cassava%20leaves" title="boiled cassava leaves">boiled cassava leaves</a>, <a href="https://publications.waset.org/abstracts/search?q=cassava%20leaves%20raw" title=" cassava leaves raw"> cassava leaves raw</a>, <a href="https://publications.waset.org/abstracts/search?q=anticancer%20activity" title=" anticancer activity"> anticancer activity</a>, <a href="https://publications.waset.org/abstracts/search?q=colon%20cancer" title=" colon cancer"> colon cancer</a>, <a href="https://publications.waset.org/abstracts/search?q=IC50" title=" IC50 "> IC50 </a> </p> <a href="https://publications.waset.org/abstracts/19756/anti-cancer-activity-of-cassava-leaves-manihot-esculenta-crantz-against-colon-cancer-widr-cells-in-vitro" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/19756.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">551</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">923</span> The Comparison of Chromium Ions Release Stainless Steel 18-8 between Artificial Saliva and Black Tea Leaves Extracts</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nety%20Trisnawaty">Nety Trisnawaty</a>, <a href="https://publications.waset.org/abstracts/search?q=Mirna%20Febriani"> Mirna Febriani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The use of stainless steel wires in the field of dentistry is widely used, especially for orthodontic and prosthodontic treatment using stainless steel wire. The oral cavity is the ideal environment for corrosion, which can be caused by saliva. Prevention of corrosion on stainless steel wires can be done by using an organic or non-organic corrosion inhibitor. One of the organic inhibitors that can be used to prevent corrosion is black tea leaves extracts. To explain the comparison of chromium ions release for stainlees steel between artificial saliva and black tea leaves extracts. In this research we used artificial saliva, black tea leaves extracts, stainless steel wire and using Atomic Absorption Spectrophometric testing machine. The samples were soaked for 1, 3, 7 and 14 days in the artificial saliva and black tea leaves extracts. The results showed the difference of chromium ion release soaked in artificial saliva and black tea leaves extracts on days 1, 3, 7 and 14. Statistically, calculation with independent T-test with p < 0,05 showed a significant difference. The longer the duration of days, the more ion chromium were released. The conclusion of this study shows that black tea leaves extracts can inhibit the corrosion rate of stainless steel wires. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chromium%20ion" title="chromium ion">chromium ion</a>, <a href="https://publications.waset.org/abstracts/search?q=stainless%20steel" title=" stainless steel"> stainless steel</a>, <a href="https://publications.waset.org/abstracts/search?q=artificial%20saliva" title=" artificial saliva"> artificial saliva</a>, <a href="https://publications.waset.org/abstracts/search?q=black%20tea%20leaves%20extracts" title=" black tea leaves extracts"> black tea leaves extracts</a> </p> <a href="https://publications.waset.org/abstracts/94605/the-comparison-of-chromium-ions-release-stainless-steel-18-8-between-artificial-saliva-and-black-tea-leaves-extracts" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/94605.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">280</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">922</span> Antioxidant Potential, Nutritional Value and Sensory Profiles of Bread Fortified with Kenaf Leaves</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kar%20Lin%20Nyam">Kar Lin Nyam</a>, <a href="https://publications.waset.org/abstracts/search?q=Phey%20Yee%20Lim"> Phey Yee Lim</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this study was to determine the antioxidant potential, nutritional composition, and functional properties of kenaf leaves powder. Besides, the effect of kenaf leaves powder in bread qualities, properties, and consumer acceptability were evaluated. Different formulations of bread fortified with 0%, 4% and 8% kenaf leaves powder, respectively were produced. Physical properties of bread, such as loaf volume, dough expansion, crumb colour, and bread texture, were determined. Nine points hedonic scale was utilized in sensory evaluation to determine the best formulation (the highest overall acceptability). Proximate composition, calcium content, and antioxidant properties were also determined for the best formulation. 4% leaves powder bread was the most preferred by the panelists followed by control bread, and the least preferred was being 8% leaves powder bread. 4% leaves powder bread had significantly higher value of DPPH radical scavenging capacity (8.05 mg TE/100g), total phenolic content (12.88 mg GAE/100g) and total flavonoid content (13.26 mg QE/100g) compared to control bread (1.38 mg TE/100g, 8.17 mg GAE/100g, and 8.77 mg QE/100g respectively). Besides, 4% leaves powder bread also showed higher in calcium content and total dietary fiber compared to control bread. Kenaf leaves powder is suitable to be used as a source of natural antioxidant for fortification and nutrient improver in bread. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dietary%20fibre" title="dietary fibre">dietary fibre</a>, <a href="https://publications.waset.org/abstracts/search?q=calcium" title=" calcium"> calcium</a>, <a href="https://publications.waset.org/abstracts/search?q=total%20phenolic%20content" title=" total phenolic content"> total phenolic content</a>, <a href="https://publications.waset.org/abstracts/search?q=total%20flavonoid%20content" title=" total flavonoid content"> total flavonoid content</a> </p> <a href="https://publications.waset.org/abstracts/109387/antioxidant-potential-nutritional-value-and-sensory-profiles-of-bread-fortified-with-kenaf-leaves" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/109387.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">128</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">921</span> Use of Carica papaya as a Bio-Sorbent for Removal of Heavy Metals in Wastewater</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=W.%20E.%20Igwegbe">W. E. Igwegbe</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20C.%20Okoro"> B. C. Okoro</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20C.%20Osuagwu"> J. C. Osuagwu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The study was aimed at assessing the effectiveness of reducing the concentrations of heavy metals in waste water using Pawpaw (Carica papaya) wood as a bio-sorbent. The heavy metals considered include; zinc, cadmium, lead, copper, iron, selenium, nickel, and manganese. The physiochemical properties of carica papaya stem were studied. The experimental sample was obtained from a felled trunk of matured pawpaw tree. Waste water for experimental use was prepared by dissolving soil samples collected from a dump site at Owerri, Imo state in water. The concentration of each metal remaining in solution as residual metal after bio-sorption was determined using Atomic absorption Spectrometer. The effects of ph, contact time and initial heavy metal concentration were studied in a batch reactor. The results of Spectrometer test showed that there were different functional groups detected in the carica papaya stem biomass. Optimum bio-sorption occurred at pH 5.9 with 5g/100ml solution of bio-sorbent. The results of the study showed that the treated wastewater is fit for irrigation purpose based on Canada wastewater quality guideline for the protection of Agricultural standard. This approach thus provides a cost effective and environmentally friendly option for treating waste water. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biomass" title="biomass">biomass</a>, <a href="https://publications.waset.org/abstracts/search?q=bio-sorption" title=" bio-sorption"> bio-sorption</a>, <a href="https://publications.waset.org/abstracts/search?q=Carica%20papaya" title=" Carica papaya"> Carica papaya</a>, <a href="https://publications.waset.org/abstracts/search?q=heavy%20metal" title=" heavy metal"> heavy metal</a>, <a href="https://publications.waset.org/abstracts/search?q=wastewater" title=" wastewater"> wastewater</a> </p> <a href="https://publications.waset.org/abstracts/41102/use-of-carica-papaya-as-a-bio-sorbent-for-removal-of-heavy-metals-in-wastewater" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/41102.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">371</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">920</span> Fatty Acid Composition, Total Sugar Content and Anti-Diabetic Activity of Methanol and Water Extracts of Nine Different Fruit Tree Leaves Collected from Mediterranean Region of Turkey</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sengul%20Uysal">Sengul Uysal</a>, <a href="https://publications.waset.org/abstracts/search?q=Gokhan%20Zengin"> Gokhan Zengin</a>, <a href="https://publications.waset.org/abstracts/search?q=Abdurrahman%20Aktumsek"> Abdurrahman Aktumsek</a>, <a href="https://publications.waset.org/abstracts/search?q=Sukru%20Karatas"> Sukru Karatas</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this research, we determined the total sugar content, fatty acid compositions and α-amylase and α-glucosidase inhibitory activity of methanolic and water extracts of nine different fruit tree leaves. α-amylase and α-glycosidase inhibitory activity were determined by using Caraway-Somogyi–iodine/potassium iodide (IKI) and 4-nitrophenyl-α-D-glucopyranoside (PNPG) as substrate, respectively. Total sugar content of the nine different fruit tree leaves varies from 281.02 mg GE/g (glucose equivalents) to 643.96 mg GE/g. Methanolic extract from avocado leaves had the strongest in α-amylase and α-glucosidase inhibitory activity, 69.21% and 96.26 %, respectively. Fatty acid composition of nine fruit tree leaves was characterized by GC (gas chromatography) and twenty-four components were identified. Among the tested fruit tree leaves, the main component was linolenic acid (49.09%). The level of essential fatty acids are over 50% in mulberry, grape and loquat leaves. PUFAs (polyunsaturated fatty acids) were major group of fatty acids present in oils of mulberry, fig, pomegranate, grape, and loquat leaves. Therefore, these oils can be considered as a good source of polyunsaturated fatty acids. Furthermore, avocado can be regarded as a new source for diabetic therapies. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fatty%20acid%20compositions" title="fatty acid compositions">fatty acid compositions</a>, <a href="https://publications.waset.org/abstracts/search?q=total%20sugar%20contents" title=" total sugar contents"> total sugar contents</a>, <a href="https://publications.waset.org/abstracts/search?q=%CE%B1-amylase" title=" α-amylase"> α-amylase</a>, <a href="https://publications.waset.org/abstracts/search?q=%CE%B1-glucosidase" title=" α-glucosidase"> α-glucosidase</a>, <a href="https://publications.waset.org/abstracts/search?q=fruit%20tree%20leaves" title=" fruit tree leaves"> fruit tree leaves</a>, <a href="https://publications.waset.org/abstracts/search?q=Turkey" title=" Turkey"> Turkey</a> </p> <a href="https://publications.waset.org/abstracts/19405/fatty-acid-composition-total-sugar-content-and-anti-diabetic-activity-of-methanol-and-water-extracts-of-nine-different-fruit-tree-leaves-collected-from-mediterranean-region-of-turkey" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/19405.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">487</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">919</span> Utilization of Mustard Leaves (Brassica juncea) Powder for the Development of Cereal Based Extruded Snacks</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Maya%20S.%20Rathod">Maya S. Rathod</a>, <a href="https://publications.waset.org/abstracts/search?q=Bahadur%20Singh%20Hathan"> Bahadur Singh Hathan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Mustard leaves are rich in folates, vitamin A, K and B-complex. Mustard greens are low in calories and fats and rich in dietary fiber. They are rich in potassium, manganese, iron, copper, calcium, magnesium and low in sodium. It is very rich in antioxidants and Phytonutrients. For the optimization of process variables (moisture content and mustard leave powder), the experiments were conducted according to central composite Face Centered Composite design of RSM. The mustard leaves powder was replaced with composite flour (a combination of rice, chickpea and corn in the ratio of 70:15:15). The extrudate was extruded in a twin screw extruder at a barrel temperature of 120°C. The independent variables were mustard leaves powder (2-10 %) and moisture content (12-20 %). Responses analyzed were bulk density, water solubility index, water absorption index, lateral expansion, hardness, antioxidant activity, total phenolic content and overall acceptability. The optimum conditions obtained were 7.19 g mustard leaves powder in 100 g premix having 16.8 % moisture content (w.b). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=extrusion" title="extrusion">extrusion</a>, <a href="https://publications.waset.org/abstracts/search?q=mustard%20leaves%20powder" title=" mustard leaves powder"> mustard leaves powder</a>, <a href="https://publications.waset.org/abstracts/search?q=optimization" title=" optimization"> optimization</a>, <a href="https://publications.waset.org/abstracts/search?q=response%20surface%20methodology" title=" response surface methodology"> response surface methodology</a> </p> <a href="https://publications.waset.org/abstracts/33021/utilization-of-mustard-leaves-brassica-juncea-powder-for-the-development-of-cereal-based-extruded-snacks" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/33021.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">545</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">918</span> Proximate Composition and Mineral Contents of Ocimum gratissimum Leaves (African Basil)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Adebola%20Ajayi">Adebola Ajayi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Ocimum gratissimum belongs to the Lamiaceae family and is know generally as African Basil. Ocimum gratissimum leaves are widely used as local condiments in diets. The leaves were destalked sorted, washed with potable water to remove dirts, air dried for 14 days under ambient temperature and milled into powder. The proximate composition and mineral contents of Ocimum gratissimum leaves were investigated. The proximate analysis showed the moisture, crude, protein, total ash, crude fiber, crude lipid and total carbohydrate contents were 10.72±0.01%, 12.98±0.10%, 10.95±0.42, 10.21±0.04%, 4.81±0.04% and 49.01±0.25% respectively. The results of the analysis showed that Ocimum gratissimum could be a good source of important food nutrients. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=African%20Basil" title="African Basil">African Basil</a>, <a href="https://publications.waset.org/abstracts/search?q=drying" title=" drying"> drying</a>, <a href="https://publications.waset.org/abstracts/search?q=Ocimum%20gratissimum" title=" Ocimum gratissimum"> Ocimum gratissimum</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate" title=" proximate"> proximate</a> </p> <a href="https://publications.waset.org/abstracts/68425/proximate-composition-and-mineral-contents-of-ocimum-gratissimum-leaves-african-basil" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/68425.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">200</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">917</span> Optimation of Ethanol Extract of Gotu Kola and Majapahit Composition as Natural Antioxidant Source </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mustofa%20Ahda">Mustofa Ahda</a>, <a href="https://publications.waset.org/abstracts/search?q=Fiqri%20Rozi"> Fiqri Rozi</a>, <a href="https://publications.waset.org/abstracts/search?q=Gina%20Noor%20Habibah"> Gina Noor Habibah</a>, <a href="https://publications.waset.org/abstracts/search?q=Mas%20Ulfah%20Lestari"> Mas Ulfah Lestari</a>, <a href="https://publications.waset.org/abstracts/search?q=Tomy%20Hardianto"> Tomy Hardianto</a>, <a href="https://publications.waset.org/abstracts/search?q=Yuni%20Andriani"> Yuni Andriani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The development of natural antioxidants in the Centella asiatica and Majapahit is a great potential. This research has been optimizing the composition of ethanol extract of Centella asiatica and leaves Majapahit as an antioxidants source using measure the free radical scavenging activity of DPPH. The results of the research showed that both the ethanol extract of Centella asiatica and leaves Majapahit has a total content of phenol. It is shown with the ability to reduce reagent Folin Ciocalteu become blue colour. The composition optimization of extract Centella asiatica leaves Majapahit = 30:70 has free radical scavenging activity of DPPH most well compared ethanol extract of Centella asiatica and leaves Majapahit. IC50 values for the composition of ethanol extract of Centella asiatica : leaves Majapahit = 30:70 is 0,103 mg/mL. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title="antioxidant activity">antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=Centella%20asiatica" title=" Centella asiatica"> Centella asiatica</a>, <a href="https://publications.waset.org/abstracts/search?q=Cresentia%20cujete" title=" Cresentia cujete"> Cresentia cujete</a>, <a href="https://publications.waset.org/abstracts/search?q=composition%20extract" title=" composition extract"> composition extract</a> </p> <a href="https://publications.waset.org/abstracts/66718/optimation-of-ethanol-extract-of-gotu-kola-and-majapahit-composition-as-natural-antioxidant-source" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/66718.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">329</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">916</span> The Utilization of Banana Leaves as a Substitute for Synthetic Mosquito Repellant</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Beryl%20Apondi%20Obola">Beryl Apondi Obola</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: Mosquitoes are known to transmit various diseases such as malaria, dengue fever, and Zika virus. Mosquito repellents are commonly used to prevent mosquito bites. However, some of these repellents contain chemicals that can be harmful to human health and the environment. Therefore, there is a need to find alternative mosquito repellents that are safe and effective. Objective: The objective of this research is to investigate the effectiveness of banana leaves as an alternative mosquito repellent on Plasmodium falciparum and Plasmodium vivax. Methodology: The research will be conducted in two phases. In the first phase, the repellent properties of banana leaves will be tested in a laboratory setting. The leaves will be crushed and mixed with water to extract the active ingredients. The extract will be tested against mosquitoes in a controlled environment. The number of mosquitoes that are repelled by the extract will be recorded. In the second phase, the effectiveness of the banana leaf extract will be tested in the field. The extract will be applied to the skin of human volunteers, and the number of mosquito bites will be recorded. The results will be compared to a commercially available mosquito repellent. Expected Outcomes: The expected outcome of this research is to determine whether banana leaves can be used as an effective mosquito repellent. If the results are positive, banana leaves could be used as an alternative to chemical-based mosquito repellents. Conclusion: Banana leaves have been used for various purposes in traditional medicine. This research aims to investigate the potential of banana leaves as an alternative mosquito repellent. The results of this research could have significant implications for public health and the environment <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=banana%20leaf%20extract" title="banana leaf extract">banana leaf extract</a>, <a href="https://publications.waset.org/abstracts/search?q=mosquito%20repellant" title=" mosquito repellant"> mosquito repellant</a>, <a href="https://publications.waset.org/abstracts/search?q=plasmodium%20falciparum" title=" plasmodium falciparum"> plasmodium falciparum</a>, <a href="https://publications.waset.org/abstracts/search?q=public%20health" title=" public health"> public health</a> </p> <a href="https://publications.waset.org/abstracts/176038/the-utilization-of-banana-leaves-as-a-substitute-for-synthetic-mosquito-repellant" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/176038.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">92</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">915</span> A Comparison between Reagents Extracted from Tree Leaves for Spectrophotometric Determination of Hafnium(IV)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Boveiri%20Monji">A. Boveiri Monji</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20Yousefnia"> H. Yousefnia</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Zolghadri"> S. Zolghadri</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20Salimi"> B. Salimi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The main goal of this paper was to make use of green reagents as a substitute of perilous synthetic reagents and organic solvents for spectrophotometric determination of hafnium(IV). The extracts taken from six different kinds of tree leaves including <em>Acer negundo, Ficus carica, Cerasus avium, Chimonanthus, Salix babylonica</em> and <em>Pinus brutia</em>, were applied as green reagents for the experiments. In 6-M hydrochloric acid, hafnium reacted with the reagent to form a yellow product and showed maximum absorbance at 421 nm. Among tree leaves, <em>Chimonanthus</em> showed satisfactory results with a molar absorptivity value of 0.61 × 10<sup>4</sup> l mol<sup>-1</sup> cm<sup>-1</sup> and the method was linear in the 0.3-9 µg mL<sup> -1</sup> concentration range. The detection limit value was 0.064 µg mL<sup>-1</sup>. The proposed method was simple, low cost, clean, and selective. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=hafnium" title="hafnium">hafnium</a>, <a href="https://publications.waset.org/abstracts/search?q=spectrophotometric%20determination" title=" spectrophotometric determination"> spectrophotometric determination</a>, <a href="https://publications.waset.org/abstracts/search?q=synthetic%20reagents" title=" synthetic reagents"> synthetic reagents</a>, <a href="https://publications.waset.org/abstracts/search?q=tree%20leaves" title=" tree leaves"> tree leaves</a> </p> <a href="https://publications.waset.org/abstracts/88856/a-comparison-between-reagents-extracted-from-tree-leaves-for-spectrophotometric-determination-of-hafniumiv" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/88856.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">188</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">914</span> The Role of Moringa oleifera Extract Leaves in Inducing Apoptosis in Breast Cancer Cell Line </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=V.%20Yurina">V. Yurina</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20Sujuti"> H. Sujuti</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Rahmani"> E. Rahmani</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20R.%20Nopitasari"> A. R. Nopitasari</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Breast cancer has the highest prevalence cancer in women. Moringa leaves (M. oleifera) contain quercetin, kaempferol, and benzyl isothiocyanate which can enhance induction of apoptosis. This research aimed to study the role of the leaf extract of Moringa to increase apoptosis in breast cancer cell line, MCF-7 cells. This research used in vitro experimental, post-test only, control group design on breast cancer cells MCF-7 in vitro. Moringa leaves were extracted by maceration method with ethanol 70%. Cells were treated with drumstick leaves extract on 1100, 2200, and 4400 μg/ml for Hsp27 and caspase-9 expression (immunocytochemistry) and apoptosis (TUNEL assay) test. The results of this study found that the IC50 2200 µg/ml. Moringa leaves extract can significantly increase the expression of caspase-9 (p<0.05) and decreased Hsp 27 expression (p<0.05). Moreover it can increase apoptosis (p<0.05) significantly in MCF-7 cells. The conclusion of this study is Moringa leaves extract is able to increase the expression of caspase-9, decrease Hsp27 expression and increase apoptosis in breast cancer cell-line MCF-7. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=apoptosis" title="apoptosis">apoptosis</a>, <a href="https://publications.waset.org/abstracts/search?q=breast%20cancer" title=" breast cancer"> breast cancer</a>, <a href="https://publications.waset.org/abstracts/search?q=caspase-9" title=" caspase-9"> caspase-9</a>, <a href="https://publications.waset.org/abstracts/search?q=Hsp27" title=" Hsp27"> Hsp27</a>, <a href="https://publications.waset.org/abstracts/search?q=Moringa%20oleifera" title=" Moringa oleifera"> Moringa oleifera</a> </p> <a href="https://publications.waset.org/abstracts/16085/the-role-of-moringa-oleifera-extract-leaves-in-inducing-apoptosis-in-breast-cancer-cell-line" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16085.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">544</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">913</span> The Use of an Extract from the Polish Variety of White Mulberry Leaves in Flat Bread of Paratha Type</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Monika%20Przeor">Monika Przeor</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The pace of life of modern society promotes the occurrence of affluence diseases. Functional food, which design and consumption by the consumer may be useful in the prevention of occurrence of different diseases, is becoming the alternative of food products available in the market. Design and determination of properties of flat bread of paratha type with the addition of an extract from the leaves of white mulberry became the overriding objective in the presented study. The centuries-old use of mulberry leaves in alternative medicine gave hope to obtain positive effects of the undertaken activity. In the designed product, stability, and content of polyphenols as well as their antioxidant properties were tested. Moreover, in the paper an aqueous extract of mulberry leaves obtained on semi-technical scale was described. It is rich in polyphenols, which results in its antioxidant activity. The addition of the extract significantly increased health-promoting qualities of paratha. The 3% extract addition to the dough turned out to be the most desired by the consumer group. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mulberry%20leaves%20extract" title="mulberry leaves extract">mulberry leaves extract</a>, <a href="https://publications.waset.org/abstracts/search?q=flat%20bread" title=" flat bread"> flat bread</a>, <a href="https://publications.waset.org/abstracts/search?q=paratha" title=" paratha"> paratha</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title=" antioxidant activity"> antioxidant activity</a> </p> <a href="https://publications.waset.org/abstracts/4151/the-use-of-an-extract-from-the-polish-variety-of-white-mulberry-leaves-in-flat-bread-of-paratha-type" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/4151.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">194</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">912</span> Improvement of Spray Retention on Barley </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hassina%20Hafida%20Boukhalfa">Hassina Hafida Boukhalfa</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Belhamra"> Mohamed Belhamra</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Adjuvants contribute to change the types of impact and thus the amount of spray retained by the leaves of the treated plant. We have performed tests of retention on barley plants on BBCH 12 stage and small pieces of barley leaves at the same stage of growth. Spraying was done in three ways: water without adjuvant, water with Break-Thru® S240 and water with Li700®. The three slurries of fluorescein contained in an amount of 0.2 g/l. Fluorescein retained by the leaves in both cases is then measured by a spectrofluoremeter. The retention tests on whole plants show that it is tripled by the first adjuvant and doubled by the second. By cons on small pieces of barley leaves, the amount was increased by the use of surfactants but not to the same scale. This study concluded that the use of adjuvants in spray pesticides may increase the amount of retention as a function of leaf area and the type of adjuvant. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Barley" title="Barley">Barley</a>, <a href="https://publications.waset.org/abstracts/search?q=adjuvant" title=" adjuvant"> adjuvant</a>, <a href="https://publications.waset.org/abstracts/search?q=spray%20retention" title=" spray retention"> spray retention</a>, <a href="https://publications.waset.org/abstracts/search?q=fluorometry" title=" fluorometry"> fluorometry</a> </p> <a href="https://publications.waset.org/abstracts/45400/improvement-of-spray-retention-on-barley" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/45400.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">302</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">911</span> Ultrasonic Extraction of Phenolics from Leaves of Shallots and Peels of Potatoes for Biofortification of Cheese</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lila%20Boulekbache-Makhlouf">Lila Boulekbache-Makhlouf</a>, <a href="https://publications.waset.org/abstracts/search?q=Brahmi%20Fatiha"> Brahmi Fatiha</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was carried out with the aim of enriching fresh cheese with the food by-products, which are the leaves of shallots and the peels of potatoes. Firstly, the conditions for extracting the total polyphenols (TPP) using ultrasound are optimized. Then, the contents of PPT, flavonoids, and antioxidant activity were evaluated for the extracts obtained by adopting the optimal parameter. On the other hand, we have carried out some physico-chemical, microbiological, and sensory analyzes of the cheese produced. The maximum PPT value of 70.44 mg GAE/g DM of shallot leaves was reached with 40% (v/v) ethanol, an extraction time of 90 min, and a temperature of 10°C. Meanwhile, the maximum TPP content of potato peels of 45.03 ± 4.16 mg GAE/g DM was obtained using an ethanol/water mixture (40%, v/v), a time of 30 min, and a temperature of 60°C and the flavonoid contents were 13.99 and 7.52 QE/g DM, respectively. From the antioxidant tests, we deduced that the potato peels present a higher antioxidant power with IC50s of 125.42 ± 2.78 μg/mL for DPPH, of 87.21 ± 7.72 μg/mL for phosphomolybdate and 200.77 ± 13.38 μg/mL for iron chelation, compared with the results obtained for shallot leaves which were 204.29 ± 0.09, 45.85 ± 3,46 and 1004.10 ± 145.73 μg/mL, respectively. The results of the physico-chemical analyzes have shown that the formulated cheese was compliant with standards. Microbiological analyzes show that the hygienic quality of the cheese produced was satisfactory. According to the sensory analyzes, the experts liked the cheese enriched with the powder and pieces of the leaves of the shallots. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=shallots%20leaves" title="shallots leaves">shallots leaves</a>, <a href="https://publications.waset.org/abstracts/search?q=potato%20peels" title=" potato peels"> potato peels</a>, <a href="https://publications.waset.org/abstracts/search?q=ultrasound%20extraction" title=" ultrasound extraction"> ultrasound extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic" title=" phenolic"> phenolic</a>, <a href="https://publications.waset.org/abstracts/search?q=cheese" title=" cheese"> cheese</a> </p> <a href="https://publications.waset.org/abstracts/173522/ultrasonic-extraction-of-phenolics-from-leaves-of-shallots-and-peels-of-potatoes-for-biofortification-of-cheese" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/173522.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">184</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">910</span> Nutritional Importance and Functional Properties of Baobab Leaves</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Khadijat%20Ayanpeju%20Abdulsalam">Khadijat Ayanpeju Abdulsalam</a>, <a href="https://publications.waset.org/abstracts/search?q=Bolanle%20Mary%20Olawoye"> Bolanle Mary Olawoye</a>, <a href="https://publications.waset.org/abstracts/search?q=Paul%20Babatunde%20Ayoola"> Paul Babatunde Ayoola</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The potential of Baobab leaves is understudied and not yet fully documented. The purpose of this work is to highlight the important nutritional value and practical qualities of baobab leaves. In this research, proximate analysis was studied to determine the macronutrient quantitative analysis in baobab leaves. Studies were also conducted on other characteristics, such as moisture content, which is significant to the food business since it affects food quality, preservation, and resistance to deterioration. Dietary fiber, which was also studied, has important health benefits, such as lowering blood cholesterol levels by lowering low-density lipoprotein or "bad" cholesterol. It functions as an anti-obesity and anti-diabetic agent, lowering the likelihood of haemorrhoids developing. Additionally, increasing face bulk and short-chain fatty acid synthesis improves gastrointestinal health and overall wellness. Baobab leaves had a moisture content of 6.4%, fat of 16.1%, ash of 3.2%, protein of 18.7%, carbohydrate 57.2% and crude fiber of 4.1%. The minerals determined in the sample of baobab leaves are Ca, Fe, Mg, K, Na, P, and Zn with Potassium (347.6±0.70) as the most abundant mineral while Zn (9.31±0.60) is the least abundant. The functional properties studied include pH, gelation temperature, bulk density, water absorption capacity, oil absorption capacity, foaming property, emulsifying property, and stability and swelling capacity, which are 8.72, 29, 0.39, 138, 98.20, 0.80, 72.80, and 73.50 respectively. The Fourier Transform InfraRed absorption spectra show bands like C=O, C-Cl and N-H. Baobab leaves are edible, nutritious, and non-toxic, as the mineral contents are within the required range. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dietary%20fibre" title="dietary fibre">dietary fibre</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate%20analysis" title=" proximate analysis"> proximate analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=macronutrients" title=" macronutrients"> macronutrients</a>, <a href="https://publications.waset.org/abstracts/search?q=minerals" title=" minerals"> minerals</a>, <a href="https://publications.waset.org/abstracts/search?q=baobab%20leaves" title=" baobab leaves"> baobab leaves</a>, <a href="https://publications.waset.org/abstracts/search?q=frequency%20range" title=" frequency range"> frequency range</a> </p> <a href="https://publications.waset.org/abstracts/177382/nutritional-importance-and-functional-properties-of-baobab-leaves" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/177382.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">72</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">909</span> In vivo Antiplatelet Activity Test of Wet Extract of Mimusops elengi L.'s Leaves on DDY Strain Mice as an Effort to Treat Atherosclerosis</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Dewi%20Tristantini">Dewi Tristantini</a>, <a href="https://publications.waset.org/abstracts/search?q=Jason%20Jonathan"> Jason Jonathan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Coronary Artery Disease (CAD) is one of the deathliest diseases which is caused by atherosclerosis. Atherosclerosis is a disease that plaque builds up inside the arteries. Plaque is made up of fat, cholesterol, calcium, platelet, and other substances found in blood. The current treatment of atherosclerosis is to provide antiplatelet therapy treatment, but such treatments often cause gastrointestinal irritation, muscle pain and hormonal imbalance. Mimusops elengi L.’s leaves can be utilized as a natural and cheap antiplatelet’s source because it contains flavonoids such as quertecin. Antiplatelet aggregation effect of Mimusops elengi L.’s leaves’ wet extract was measured by bleeding time on DDY strain mice with the test substances were given orally during the period of 8 days. The bleeding time was measured on first day and 9th day. Empirically, the dose which is used for humans is 8.5 g of leaves in 600 ml of water. This dose is equivalent to 2.1 g of leaves in 350 ml of water for mice. The extract was divided into 3 doses for mice: 0.05 ml/day; 0.1 ml/day; 0.2 ml/day. After getting the percentage of the increase in bleeding time, data were analyzed by analysis of variance test (Anova), followed by individual comparison within the groups by LSD test. The test substances above respectively increased bleeding time 21%, 62%, and 128%. As the conclusion, the 0.02 ml/day dose of Mimusops elengi L.’s leaves’ wet extract could increase bleeding time better than clopidogrel as positive controls with 110% increase in bleeding time. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antiplatelets" title="antiplatelets">antiplatelets</a>, <a href="https://publications.waset.org/abstracts/search?q=atheroschlerosis" title=" atheroschlerosis"> atheroschlerosis</a>, <a href="https://publications.waset.org/abstracts/search?q=bleeding%20time" title=" bleeding time"> bleeding time</a>, <a href="https://publications.waset.org/abstracts/search?q=Mimusops%20elengi" title=" Mimusops elengi"> Mimusops elengi</a> </p> <a href="https://publications.waset.org/abstracts/39257/in-vivo-antiplatelet-activity-test-of-wet-extract-of-mimusops-elengi-ls-leaves-on-ddy-strain-mice-as-an-effort-to-treat-atherosclerosis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/39257.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">264</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">908</span> In vitro and invivo Antioxidant Studies of Grewia crenata Leaves Extract in Albino Rats</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20N.Ukwuani">A. N.Ukwuani</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20K.%20Abdulfatah"> A. K. Abdulfatah</a> </p> <p class="card-text"><strong>Abstract:</strong></p> G. crenata is used locally for the treatment of fractured bones, wound healing and inflammatory conditions. In vitro and in vivo antioxidant activity of hydromethanolic extracts of the leaves of G. crenata were assessed. The phytochemical analysis shows the presence of phenols, flavonoids, saponins, cardiac glycosides and tannins. An in vitro quantitative analysis of phenols, flavonoids and tannins respectively were (164±1.20, 199±0.88 and 88.67±0.88 mg/100g FW). In vivo studies of hydromethanolic extract demonstrated a dose dependent increase in hepatic superoxide dismutase (1.14±0.14, 2.13±0.11, 2.55±0.11 U/mg Protein) with improvement in hepatic glutathione (6.98±0.42, 8.91±0.37, 11.07±0.46 µM/mg Protein) and Catalase (4.47±0.05, 6.24±0.02, 7.17±0.04 U/mg Protein) and Total protein (6.18±0.08, 6.69±0.18, 7.27±0.16 mg/ml) respectively at 100-300mg/kg body weight Grewia crenata leaves when compared to the control and standard drug. It can be concluded from the present findings of that G. crenata leaves possess antioxidant potential. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Grewia%20crenata" title="Grewia crenata">Grewia crenata</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title=" antioxidant"> antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=hydromethanolic%20extract" title=" hydromethanolic extract"> hydromethanolic extract</a>, <a href="https://publications.waset.org/abstracts/search?q=in%20vivo" title=" in vivo"> in vivo</a>, <a href="https://publications.waset.org/abstracts/search?q=in%20vitro" title=" in vitro"> in vitro</a> </p> <a href="https://publications.waset.org/abstracts/15568/in-vitro-and-invivo-antioxidant-studies-of-grewia-crenata-leaves-extract-in-albino-rats" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/15568.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">553</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">907</span> Comparative Study of Antimicrobial, Antioxidant and Physicochemical Properties of Four Culinary Herbs Grown in Sri Lanka</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Thilini%20Kananke">Thilini Kananke</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Culinary herbs have long been considered as significant dietary sources of many potential health-promoting compounds. The present research focused on analysis of antimicrobial, antioxidant and physicochemical properties in selected four culinary herbs namely Murraya koenigii (Curry leaves), Pandanus amaryllifolius (Pandan leaves), Cymbopogon citrates (Lemon grass leaves), and Mentha Piperita (Minchi leaves) obtained from several market sites in Ratnapura District, Sri Lanka. The antimicrobial activity of ethanolic, chloroform and distilled water extracts of culinary herbs were evaluated against the strains of Staphylococcus aureus, Salmonella typhi and Shigella spp. Total phenolic content and the radical scavenging activity (using DPPH assay) of culinary herbs were determined. Four heavy metals (Cu, Cd, Pb and Fe) were analyzed in the selected culinary herbs using the atomic absorption spectroscopy (AAS). Proximate compositions of the selected herbs were analyzed using AOAC official methods. Antimicrobial activity of all selected culinary herbs showed relativity high inhibition zones against S. aureus. Pandan leaves showed the least antimicrobial activity against selected bacterial strains compared with other culinary herbs. Both the highest radical scavenging activity (lower IC50 value) and the total phenolic content (25.57 ±3.54µg GAE/100g) were reported in Mentha piperita extract. The highest concentrations of Cu, Fe and Cd were reported in Curry leaves (29.15 mg/kg), Lemon grass leaves (257.98 mg/kg) and Pandan leaves (6.05 mg/kg) respectively. The heavy metal contents detected in all culinary herbs were below the permitted limits set by WHO/FAO, except Cd. The highest moisture (85.00±0.00%) and fiber (10.66± 2.00%) contents were found in Pandan leaves, while the highest protein (8.94±0.29%), fat (12.3± 2.52%) and ash (3.50± 0.17%) contents were reported in curry leaves. The information obtained from this study highlights the importance of further investigation of other antioxidant, antimicrobial and health promoting compounds of culinary herbs available in Sri Lanka for a detailed comparison. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antimicrobial" title="antimicrobial">antimicrobial</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title=" antioxidant"> antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=culinary%20herbs" title=" culinary herbs"> culinary herbs</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate%20analysis" title=" proximate analysis"> proximate analysis</a> </p> <a href="https://publications.waset.org/abstracts/103397/comparative-study-of-antimicrobial-antioxidant-and-physicochemical-properties-of-four-culinary-herbs-grown-in-sri-lanka" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/103397.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">179</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">906</span> Improvement of Plantain Leaves Nutritive Value in Goats by Urea Treatment and Nitrogen Supplements</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Marie%20Lesly%20Fontin">Marie Lesly Fontin</a>, <a href="https://publications.waset.org/abstracts/search?q=Audalbert%20Bien-Aim%C3%A9"> Audalbert Bien-Aimé</a>, <a href="https://publications.waset.org/abstracts/search?q=Didier%20Marlier"> Didier Marlier</a>, <a href="https://publications.waset.org/abstracts/search?q=Yves%20Beckers"> Yves Beckers</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fecal digestibility of mature plantain leaves was determined in castrated Creolegoatsin order to better assess them. Five diets made from plantain leaves were used in an in vivo digestibility study on 20 castrated Creole goats over three periods using a completely random design in order to assess their apparent fecal digestibility (Dg). These diets consisted of sun-dried leaves (DL), sun-dried urea treated leaves (DUTL, 5kg of urea per 100kg of raw product ensilaged during 90 days with 60 kg of water), sun-dried leaves + hoopvine (Trichostigma octandrum, L)(DLH, DL: 61.4% + Hoopvine: 38.6%), sun-dried leaves + urea (DLU, DL: 98.2%+ U: 1.8%), and fresh leaves. (FL).0.5% of salt diluted with water was added to diets before distribution to the goats. A mineral lick block was available for each goat in its digestibility cage. During each period, diets were distributed to meet the maintenance needs of the goats for 21 days, including 14 days of adaptation and 7 days of measurement. Offered and refused diets and feces were weighed every day, and samples were taken for laboratory analysis. Results showed that the urea treatment increasedCP (Crude Protein) content of DL by 44% (from 10.4% for DL to 15.0% for DUTL) and decreased their NDF (Neutral Detergent Fiber) content (55.5% to 52.4%). Large amounts of refused feed (around 40%) were observed in goats fed with FL, DLU, and DL diets, for which no significant difference was observed for DM (Dry Matter) intakes (40.3; 36.6 and 35.1g/kg0.75 respectively) (p>0.05). DM intakes of DUTL (59.9 g/kg0.75) were significantly (p<0.05) greater than DLH (50.2 g/kg0.75). DM Dg of DL was very low (29.2%). However, supplementation with hoopvine and urea treatment resulted in a significant increase of DM Dg (40.3% and 42.1%, respectively), but the addition of urea (DLU) had no effect on it. FL showed a DM Dg similar to DHL and DUTL diets (39.0%). OM (Organic Matter)Dg was higher for the DUTL diet (45.1%), followed by DLH (40.9%), then by DLU and FL (32.9% and 40.7% respectively) and finally by DL (29.8%). CP Dg was higher for the FL diet (65.7%) and lower for the DL diet (39.9%). NDF Dg was also increased with urea treatment (54.8% for DUTL) and with the addition of hoopvine (41.4%) compared to the DL diet (31.0% for DLH). In conclusion, urea treatment and complementation with hoopvine of plantain leaves are the best treatments among those tested for increasing the nutritive value of this foragein the castrated Creole goats. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=apparent%20fecal%20digestibility" title="apparent fecal digestibility">apparent fecal digestibility</a>, <a href="https://publications.waset.org/abstracts/search?q=nitrogen%20supplements" title=" nitrogen supplements"> nitrogen supplements</a>, <a href="https://publications.waset.org/abstracts/search?q=plantain%20leaves" title=" plantain leaves"> plantain leaves</a>, <a href="https://publications.waset.org/abstracts/search?q=urea%20treatment" title=" urea treatment"> urea treatment</a> </p> <a href="https://publications.waset.org/abstracts/139731/improvement-of-plantain-leaves-nutritive-value-in-goats-by-urea-treatment-and-nitrogen-supplements" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/139731.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">216</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">905</span> Chemical Composition and Nutritional Value of Leaves and Pods of Leucaena Leucocephala, Prosopis Laevigata and Acacia Farnesiana in a Xerophyllous Shrubland</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Miguel%20Mellado">Miguel Mellado</a>, <a href="https://publications.waset.org/abstracts/search?q=Cecilia%20Zapata"> Cecilia Zapata</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Goats can be exploited in harsh environments due to their capacity to adjust to limited quantity and quality forage sources. In these environments, leguminous trees can be used as supplementary feeds as foliage and fruits of these trees can contribute to maintain or improve production efficiency in ruminants. The objective of this study was to determine the nutritional value of three leguminous trees heavily selected by goats in a xerophyllous shrubland. Chemical composition and in vitro dry matter disappearance (IVDMD) of leaves and pods from leucaena (Leucaena leucocephala), mesquite (Prosopis laevigata) and huisache (Acacia farnesiana) is presented. Crude protein (CP) ranged from 17.3% for leaves of huisache to 21.9% for leucaena. The neutral detergent fiber (NDF) content ranged from 39.0 to 40.3 with no difference among fodder threes. Across tree species, mean IVDMD was 61.6% for pods and 52.2% for leaves. IVDMD for leaves was highest (P < 0.01) for leucaena (54.9%) and lowest for huisache (47.3%). Condensed tannins in an acetonic extract were highest for leaves of huisache (45.3 mg CE/g DM) and lowest for mesquite (25.9 mg CE/g DM). Pods and leaves of huisache presented the highest number of secondary metabolites, mainly related to hydrobenzoic acid and flavonols; leucaena and mesquite presented mainly flavonols and anthocyanins. It was concluded that leaves and pods of leucaena, mesquite and huisache constitute valuable forages for ruminant livestock due to its low fiber, high CP levels, moderate in vitro fermentation characteristics and high mineral content. Keywords: Fodder tree; ruminants; secondary metabolites; minerals; tannins <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fodder%20tree" title="fodder tree">fodder tree</a>, <a href="https://publications.waset.org/abstracts/search?q=ruminants" title=" ruminants"> ruminants</a>, <a href="https://publications.waset.org/abstracts/search?q=secondary%20metabolites" title=" secondary metabolites"> secondary metabolites</a>, <a href="https://publications.waset.org/abstracts/search?q=minerals" title=" minerals"> minerals</a>, <a href="https://publications.waset.org/abstracts/search?q=tannins" title=" tannins"> tannins</a> </p> <a href="https://publications.waset.org/abstracts/126678/chemical-composition-and-nutritional-value-of-leaves-and-pods-of-leucaena-leucocephala-prosopis-laevigata-and-acacia-farnesiana-in-a-xerophyllous-shrubland" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/126678.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">145</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">904</span> Evaluation of Nutritional Potential of Five Unexplored Wild Edible Food Plants from Eastern Himalayan Biodiversity Hotspot Region (India)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Pallabi%20Kalita">Pallabi Kalita</a>, <a href="https://publications.waset.org/abstracts/search?q=Hui%20Tag"> Hui Tag</a>, <a href="https://publications.waset.org/abstracts/search?q=Loxmi%20Jamoh"> Loxmi Jamoh</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20N.%20Sarma"> H. N. Sarma</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20K.%20Das"> A. K. Das</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Wild edible food plants contain a number of organic phytochemical that have been linked to the promotion of good health. These plants used by the local people of Arunachal Pradesh (Northeast India) are found to have high nutritional potential to maintain general balance diet. A study was conducted to evaluate the nutritional potential of five commonly found, unexplored wild food plants namely, Piper pedicellatum C. DC (leaves), Gonostegia hirta (Blume ex Hassk.) Miq. (leaves), Mussaenda roxburghii Hook. f. (leaves), Solanum spirale Roxb. (leaves and fruits) and Cyathea spinulosa Wall. ex Hook. (pith portion and tender rachis) from East Siang District of Arunachal Pradesh Northeast (India) for ascertaining their suitability for utilization as supplementary food. Results of study revealed that P. pedicellatum, C. spinulosa, and S. spirale (leaves) are the most promising species which have high nutritional content out of the five wild food plants investigated which is required for the normal growth and development of human. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=wild%20edible%20plants" title="wild edible plants">wild edible plants</a>, <a href="https://publications.waset.org/abstracts/search?q=gross%20energy" title=" gross energy"> gross energy</a>, <a href="https://publications.waset.org/abstracts/search?q=Gonostegia%20hirta" title=" Gonostegia hirta"> Gonostegia hirta</a>, <a href="https://publications.waset.org/abstracts/search?q=Cyathea%20spinulosa" title=" Cyathea spinulosa"> Cyathea spinulosa</a> </p> <a href="https://publications.waset.org/abstracts/5958/evaluation-of-nutritional-potential-of-five-unexplored-wild-edible-food-plants-from-eastern-himalayan-biodiversity-hotspot-region-india" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/5958.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">334</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">903</span> Oxalate Content of Raw and Cooked Amaranth and Strawberry Spinach Grown in an Elevated CO₂ Atmosphere</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Madhuri%20Kanala">Madhuri Kanala</a>, <a href="https://publications.waset.org/abstracts/search?q=Geoffrey%20Savage"> Geoffrey Savage </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Worldwide CO₂ levels are slowly rising, and this may have effects on the growth and nutritional composition of many food plants. The production of secondary metabolites such as oxalates has not been investigated in depth. The oxalate content of many food plants are known to have adverse nutritional effects on humans and reduction in the oxalate contents of food plants is a very positive move. Recent studies had shown that the oxalate content of the leaves of spinach and silver beet reduced when the plants were grown in an environment where CO₂ was increased. The response of amaranth and strawberry spinach leaves to changes in the high CO₂ environment have not been understood though it is known that the plants do contain appreciable oxalate contents. A study was conducted where amaranth and strawberry spinach plants were grown in identical plant growth chambers with the same environmental conditions except that one chamber was supplied with ambient air (CO₂ 405 ppm) while the other chamber had the CO₂ level increased to 650 ppm. The total and soluble oxalate content of the leaves of raw and cooked amaranth and strawberry spinach were determined by HPLC and calcium levels were determined using ICP following 6 weeks of growth. The total oxalate content of the fresh leaves of amaranth and strawberry spinach were reduced by 29.5 % and 24.6% respectively in the leaves of the plants grown in increased CO₂ conditions compared to ambient levels. The soluble oxalate content of amaranth leaves grown under ambient and increased CO₂ conditions were future reduced by 42% and 26.8% respectively following cooking as the soluble oxalate was leached into the cooking water and discarded. The reduction of the oxalate and calcium levels of raw and cooked amaranth and strawberry spinach leaves following an increase in CO₂ content in the air is an interesting positive response to an otherwise significant environmental problem. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=amaranth" title="amaranth">amaranth</a>, <a href="https://publications.waset.org/abstracts/search?q=calcium%20oxalate" title=" calcium oxalate"> calcium oxalate</a>, <a href="https://publications.waset.org/abstracts/search?q=enriched%20CO%E2%82%82" title=" enriched CO₂"> enriched CO₂</a>, <a href="https://publications.waset.org/abstracts/search?q=oxalates" title=" oxalates"> oxalates</a>, <a href="https://publications.waset.org/abstracts/search?q=strawberry%20spinach" title=" strawberry spinach"> strawberry spinach</a> </p> <a href="https://publications.waset.org/abstracts/87031/oxalate-content-of-raw-and-cooked-amaranth-and-strawberry-spinach-grown-in-an-elevated-co2-atmosphere" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/87031.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">192</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">902</span> A New Phenolic Compound Isolated from Laurus nobilis from Lebanon and Comparison of Antioxidant Activity of Different Parts</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Turk%20Ayman">Turk Ayman</a>, <a href="https://publications.waset.org/abstracts/search?q=Ahn%20Jong%20Hoon"> Ahn Jong Hoon</a>, <a href="https://publications.waset.org/abstracts/search?q=Khalife%20K.%20Hala"> Khalife K. Hala</a>, <a href="https://publications.waset.org/abstracts/search?q=Gali-Muhtasib%20Hala"> Gali-Muhtasib Hala</a>, <a href="https://publications.waset.org/abstracts/search?q=Lee%20Mi%20Kyeong"> Lee Mi Kyeong </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Laurus nobilis is an aromatic plant widely distributed in the Mediterranean region. The leaves of this plant are frequently used as a spice and as a traditional medicine for several diseases. In our present study, the methanolic extract of L. nobilis leaves showed antioxidant activity. Chromatographic separations of the EtOAc fraction which had the highest antioxidant activity led to the isolation of 12 compounds. Among them, there was a new phenylpropanoid derivative, which was identified by 1D and 2D NMR experiments, as well as high resolution mass spectrometry. In addition, two major compounds, catechin and epicatechin, which showed strong antioxidant activity may be responsible for the antioxidant activity of L. nobilis leaves. Since different plant parts may contain different types of constituents which contribute to the biological activities, we investigated the antioxidant activity of different parts of L. nobilis such as leaves, stems and fruits. Stems of L. nobilis showed the most potent antioxidant activity, followed by leaves. Further quantitation of total phenol and flavonoids contents revealed a positive correlation between the content of these compounds and antioxidant activity. Taken together, phenolic compounds including flavonoids are responsible for antioxidant activity of L. nobilis. In addition, stem parts of L. nobilis are suggested as good sources for antioxidant activity. Conclusively, L. nobilis might be effective in several free radical mediated diseases. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title="antioxidant activity">antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=different%20parts" title=" different parts"> different parts</a>, <a href="https://publications.waset.org/abstracts/search?q=Laurus%20nobilis" title=" Laurus nobilis"> Laurus nobilis</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20compound" title=" phenolic compound "> phenolic compound </a> </p> <a href="https://publications.waset.org/abstracts/56185/a-new-phenolic-compound-isolated-from-laurus-nobilis-from-lebanon-and-comparison-of-antioxidant-activity-of-different-parts" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/56185.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">307</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">901</span> An Advanced Method of Plant Preservation and Colour Retention of Herbarium Specimens</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abduraheem%20K.">Abduraheem K.</a>, <a href="https://publications.waset.org/abstracts/search?q=Suboohi%20Nasrin"> Suboohi Nasrin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Herbaria are specimens of preserved plants, which are very delicate and cellulosic in nature. While these collections are very useful for the enrichment of knowledge and are considered as natural heritage of our entire world, it is very important to preserve and conserve them. The significance is not only to prevent the herbaria from the deterioration of biological agencies but also to preserve its colours and retain natural colour. Colour is not only characteristic of a plant, but it can also help to identify closely related species or to distinguish a plant from a collection of herbaria. Keeping this in mind, a selective solution has been prepared for the conservation and preservation of herbarium in the present study. In this, the quantity of all the selected chemicals, i.e., formaldehyde and copper sulphate was kept constant, and the solution was prepared by dissolving it in distilled water by increasing the amount of picric acid (1, 2, 3, 4, and 5 ml). Fresh specimens of roses and bougainvillea were washed with distilled water and kept in the above solution for 10 to 15 minutes at room temperature. After 10 minutes, the specimen was removed from the solution, dried with the help of paper, and then pressed under the plant press. Blotting sheets were used to absorb the moisture content and were changed every 2 to 3 days to protect against fungal growth. The results revealed that all solutions had insecticidal properties and protected the herbarium specimen against pests. While in the case of colour retention, solution-1 and 2 were not satisfactory colour preservation, and solutions-3 and 5 maintained the colour of rose and bougainvillea leaves for 15 to 20 days and for a month, respectively. After that, the colour begins to fade, and the process is faster in rose leaves than in bougainvillea. And it was also observed that the colour of young leaves started to fade before that of older leaves. When the leaves of rose and bougainvillea are treated with Solution-4, then the colour of rose leaves is maintained for six months. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=solutions" title="solutions">solutions</a>, <a href="https://publications.waset.org/abstracts/search?q=colour%20retention" title=" colour retention"> colour retention</a>, <a href="https://publications.waset.org/abstracts/search?q=preservation%20and%20conservation" title=" preservation and conservation"> preservation and conservation</a>, <a href="https://publications.waset.org/abstracts/search?q=leaves%20of%20roses%20and%20bougainvillea" title=" leaves of roses and bougainvillea"> leaves of roses and bougainvillea</a> </p> <a href="https://publications.waset.org/abstracts/153068/an-advanced-method-of-plant-preservation-and-colour-retention-of-herbarium-specimens" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/153068.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">93</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">900</span> Analysis of Caffeic Acid from Myrica nagi Leaves by High Performance Liquid Chromatography </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Preeti%20Panthari">Preeti Panthari</a>, <a href="https://publications.waset.org/abstracts/search?q=Harsha%20Kharkwal"> Harsha Kharkwal</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Myrica nagi belongs to Myricaceae family. It is known for its therapeutic use since ancient times. The leaves were extracted with methanol and further fractioned with different solvents with increasing polarity. The n-butanol fraction of methanol extract was passed through celite, on separation through silica gel column chromatography yielded ten fractions. For the first time we report isolation of Caffeic acid from n-butanol fraction of Myrica nagi leaves in Chloroform: methanol (70:30) fraction. The mobile phase used for analysis in HPLC was Methanol: water (60:40) at the flow rate of 1 ml/min at wavelength of 280 nm. The retention time was 2.66 mins. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Myrica%20nagi" title="Myrica nagi">Myrica nagi</a>, <a href="https://publications.waset.org/abstracts/search?q=column%20chromatography" title=" column chromatography"> column chromatography</a>, <a href="https://publications.waset.org/abstracts/search?q=retention%20time" title=" retention time"> retention time</a>, <a href="https://publications.waset.org/abstracts/search?q=caffeic%20acid" title=" caffeic acid"> caffeic acid</a> </p> <a href="https://publications.waset.org/abstracts/18957/analysis-of-caffeic-acid-from-myrica-nagi-leaves-by-high-performance-liquid-chromatography" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/18957.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">553</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">899</span> Selection of Landscape Plant Species: A Experiment of Noise Reduction by Vibration of Plant Leaves</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Li%20Mengmeng">Li Mengmeng</a>, <a href="https://publications.waset.org/abstracts/search?q=Kang%20Jian"> Kang Jian</a> </p> <p class="card-text"><strong>Abstract:</strong></p> With the rapid development of the city, the noise pollution becomes more and more serious. Noise has seriously affected people's normal life, study and work. In addition, noise has seriously affected the city's ecological environment and the migration of birds. Therefore, it is urgent to control the noise. As one of natural noise-reducing materials, plants have been paid more and more attention. In urban landscape design, it is very important to choose plant species with good noise reduction effect to the sustainable development of urban ecology. The aim of this paper is to find out the characteristics of the plant with good noise reduction effect and apply it in urban landscape design. This study investigated the vibration of leaves of six plant species in a sound field using a Keyence (IG-1000/CCD) Laser Micrometer. The results of the experiments showed that the vibration speed of plant leaves increased obviously after being stimulated by sound source, about 5-10 times. In addition, when driven by the same sound, the speed of all leaves varied with the difference of leaf thickness, leaf size and leaf mass. The speed of all leaves would increase with the increase of leaf size and leaf mass, while those would decrease with the increase of leaf thickness. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=landscape%20design" title="landscape design">landscape design</a>, <a href="https://publications.waset.org/abstracts/search?q=leaf%20vibration" title=" leaf vibration "> leaf vibration </a>, <a href="https://publications.waset.org/abstracts/search?q=noise%20attenuation" title=" noise attenuation"> noise attenuation</a>, <a href="https://publications.waset.org/abstracts/search?q=plants%20configuration" title=" plants configuration"> plants configuration</a> </p> <a href="https://publications.waset.org/abstracts/82980/selection-of-landscape-plant-species-a-experiment-of-noise-reduction-by-vibration-of-plant-leaves" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/82980.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">228</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">898</span> Phytochemical Analysis and Antioxidant Activity of Colocasia esculenta (L.) Leaves</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Amit%20Keshav">Amit Keshav</a>, <a href="https://publications.waset.org/abstracts/search?q=Alok%20Sharma"> Alok Sharma</a>, <a href="https://publications.waset.org/abstracts/search?q=Bidyut%20Mazumdar"> Bidyut Mazumdar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> <em>Colocasia esculenta</em> leaves and roots are widely used in Asian countries, such as, India, Srilanka and Pakistan, as food and feed material. The root is high in carbohydrates and rich in zinc. The leaves and stalks are often traditionally preserved to be eaten in dry season. Leaf juice is stimulant, expectorant, astringent, appetizer, and otalgia. Looking at the medicinal uses of the plant leaves; phytochemicals were extracted from the plant leaves and were characterized using Fourier-transform infrared spectroscopy (FTIR) to find the functional groups. Phytochemical analysis of <em>Colocasia esculenta</em> (L.) leaf was studied using three solvents (methanol, chloroform, and ethanol) with soxhlet apparatus. Powder of the leaves was employed to obtain the extracts, which was qualitatively and quantitatively analyzed for phytochemical content using standard methods. Phytochemical constituents were abundant in the leave extract. Leaf was found to have various phytochemicals such as alkaloids, glycosides, flavonoids, terpenoids, saponins, oxalates and phenols etc., which could have lot of medicinal benefits such as reducing headache, treatment of congestive heart failure, prevent oxidative cell damage etc. These phytochemicals were identified using UV spectrophotometer and results were presented. In order to find the antioxidant activity of the extract, DPPH (2,2-diphenyl-1-picrylhydrazyl) method was employed using ascorbic acid as standard. DPPH scavenging activity of ascorbic acid was found to be 84%, whereas for ethanol it was observed to be 78.92%, for methanol: 76.46% and for chloroform: 72.46%. Looking at the high antioxidant activity, <em>Colocasia esculenta</em> may be recommended for medicinal applications. The characterizations of functional groups were analyzed using FTIR spectroscopy. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title="antioxidant activity">antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=Colocasia%20esculenta" title=" Colocasia esculenta"> Colocasia esculenta</a>, <a href="https://publications.waset.org/abstracts/search?q=leaves" title=" leaves"> leaves</a>, <a href="https://publications.waset.org/abstracts/search?q=characterization" title=" characterization"> characterization</a>, <a href="https://publications.waset.org/abstracts/search?q=FTIR" title=" FTIR"> FTIR</a> </p> <a href="https://publications.waset.org/abstracts/97845/phytochemical-analysis-and-antioxidant-activity-of-colocasia-esculenta-l-leaves" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/97845.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">235</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=pawpaw%20leaves&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=pawpaw%20leaves&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=pawpaw%20leaves&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=pawpaw%20leaves&page=5">5</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=pawpaw%20leaves&page=6">6</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=pawpaw%20leaves&page=7">7</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=pawpaw%20leaves&page=8">8</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=pawpaw%20leaves&page=9">9</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=pawpaw%20leaves&page=10">10</a></li> <li class="page-item disabled"><span class="page-link">...</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=pawpaw%20leaves&page=30">30</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=pawpaw%20leaves&page=31">31</a></li> <li class="page-item"><a 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