Apitherapy is a branch of alternative medicine that uses honey bee products including honey, propolis, pollen, bee venom, and royal jelly. Stingless bee honey reportedly has many medicinal and therapeutic uses and excellent potency. This study aimed to identify the phenolic compounds using a fast and specific reversed-phase HPLC method in the extract of stingless bee honey. A magnetic stirrer was used for the pretreatment process of a sample with methanol at a temperature of 50°C for 40 min, followed by separation on a column size of 250 mm x 4.6 mm (5μm) hypersil gold-C18 (Thermo Electron Corporation) with water–methanol–acetonitrile (45:40:15 v/v/v) containing acetic acid 1.0% as a mobile phase. A 254-nm wavelength was used to detect the extract. The standard retention times of the gallic acid, rutin, ascorbic acid, quercetin, and kaempferol were found to be at 2.610, 2.875, 3.150, 5.789, and 8.983 min, respectively. The existence of gallic acid, rutin, ascorbic acid, kaempferol, and quercetin in the stingless bee honey extract was found to match according to the standard retention time. In the stingless bee honey, the retention times of gallic acid, rutin, ascorbic acid, quercetin, and kaempferol were found to be at 2.613, 2.866, 3.157, 5.790, and 8.966 min, respectively. In the stingless bee honey, the amounts of gallic acid, rutin, ascorbic acid, quercetin, and kaempferol were 1.426%, 2.533%, 16.922%, 1.851%, and 13.773%, respectively. According to the results, it is concluded that stingless bee honey is rich in phenolic acids and flavonoid compounds that have strong antioxidant properties.

The core objective of the present study was to evaluate the influence of baking/frying times and temperatures on the formation of acrylamide in bakery, snack, and fried products such as biscuits, muffins, pizza, cakes, samosa, paratha rolls, nuggets, and potato cutlets during baking/frying at different times and temperature conditions. First of all, the raw material, especially flour, was tested for its proximate composition and rheological characteristics. The quantification of acrylamide produced during the processing of different products was carried out through the HPLC method. A sensory evaluation of these food samples was also carried out to find out the acceptability differences. The raw material was found to have good rheological properties and proximate composition. The results revealed that different times and temperature regimes influenced the formation of acrylamide in those products. Among the bakery products, the highest concentrations of acrylamide were observed in biscuits (126.52 μg/kg) followed by muffins (84.24 μg/kg), cake (71.21 μg/kg), and pizza (62.42 μg/kg). The higher contents of acrylamide were found in paratha roll (165.92 μg/kg) compared to samosa (100.43 μg/kg), whereas among snacks, potato cutlets (135.71 μg/kg) showed higher concentrations than nuggets (43.04 μg/kg). It was observed that baking or frying all the investigated products at higher temperatures produced slightly more acrylamide concentrations. The prepared products in the present study were also accepted sensorially by the panel of judges. So, it was concluded that baking or frying at higher temperatures resulted in higher concentrations of acrylamide compounds in different products in the present study.

Aortic dissection is intimal tear in aorta and collection of blood in between the layers of aortic wall. The incidence of acute type A aortic dissection is between 2.1 and 16.3 per 100,000 persons [1]. Aortic dissection is an infrequent but potentially life threatening complication of pregnancy with most of the cases occurring in third trimester and post-partum period [2]. The most important predisposing factors to aortic dissection are Marfan, Ehlers-Danlos, Turner and Loeys-Dietz syndromes [3]. However, the non sporadic cases can also occur in pregnancy [4].

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