The objectives of this study were to identify the antioxidants and antioxidant axtivity in 27 of Taiwan’s indigenous vegetables. Lycium chinense (Lc), Lactuca indica (Li), and Perilla ocymoides (Po) contained abundant quercetin (Que), while Artemisia lactiflora (Al) and Gynura bicolor (Gb) were rich in morin and kaempferol, respectively. Additionally, Nymphoides cristata (Nc) and Sechium edule (Se)-yellow had significantly higher levels of myricetin (Myr) than other tested samples. Cyanidin (Cyan) and malvidin (Mal) were abundant in Gb, Abelmoschus esculentus Moench (Abe), Po, Anisogonium esculentum (Retz.) Presl (Ane), Ipomoea batatas (Ib)-purple, and Hemerocallis fulva (Hf)-bright orange. Relatively high levels of Trolox equivalent antioxidant capacity (TEAC), oxygen radical absorption capacity (ORAC), and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenger were generated from extracts of Toona sinensis (Ts) and Po. Significant and positive correlations between antioxidant activity and polyphenols, anthocyanidins, Que, Myr, and morin were observed, indicating that these phytochemicals were some of the main components responsible for the antioxidant activity of tested plants. The much higher antioxidant activity of Po, Ts, and Ib (purple leaf) may be related to their higher Cyan, Que, and polyphenol content.

No abstract

Steamed bread is a fermented wheat flour product that is cooked by being steamed in a steamer. The properties of dough and the quality of steamed bread incorporated with barley flour at 10, 20 and 30% substitution levels are investigated. Increasing levels of barley flour correspondingly decreases the gluten content and increases the β‐glucan content. Upon incorporation of barley flour, the dough development time, departure time and stability time are decreased, but the mixing tolerance index is increased. The incorporation of barley flour into wheat flour also significantly decreases the extensibility, increases the value of R/E ratio and decreases the value of work input. In addition, increased levels of barley flour cause significant decreases in the specific volume, brightness and whiteness index of steamed bread, as well as increases in hardness and chewiness. This study also shows that six‐row barley pearl flour contains more dietary fiber and has a more favorable influence than barley endosperm flour. PRACTICAL APPLICATIONS This research illustrated the effect of barley on the mechanical properties of wheat flour dough, which was important for determining both the properties of the dough during processing and the quality of the end‐product.

The purpose of this study was to evaluate the total phenolic and flavonoid contents in acid methanol extracts of 19 plant species grown and used in Taiwan. The antioxidant activity of leafy plant extracts was determined by measuring the trolox equivalent antioxidant capacity (TEAC), oxygen radical absorption capacity (ORAC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Polyphenol, flavonol, and flavonoid levels were high in Sonchus oleraceus (SO), Ohwia caudate Thunb. Ohashi (OC), Foeniculum vulgare Mill. (FV), and Artemisia princeps Pamp. var. orientalis (Pamp.) Hars. (ArP, fresh) as compared to the rest of tested plants. In addition, quercetin, myricetin, and morin were abundant in Dendranthe mamori folium (Ramat.) Tzvelev. (DM, dry), FV, SO, Alternanthera philoxeroides (Moq.) Griseb. (AlP), ArP (fresh) and Lonicera japonica Thunb. (LJ). Higher levels of the TEAC, ORAC, and DPPH radical scavenger were generated from extracts of OC, SO, DM (dry), and ArP (fresh). Significant and positive correlations among antioxidant activity and polyphenols and anthocyanidins were observed. ORAC values were also correlated with quercitin and morin. Therefore, these phytochemicals were some of the main components responsible for the antioxidant efficacy of tested plants.

A steel tube drawing process is a forming method to reduce the tube dimensions, such as outer and inner diameters, and improve the surface quality simultaneously. The profiles of drawing die orifice and the mandrel are key factors to achieve the requirements of tube geometric precision and the surface roughness. The smooth material flow results in a smaller drawing force requirement obviously. While the strain distribution through the direction of tube thickness controls the service quality of tube due to release of the residual stress. In this paper, optimum drawing die profile designs were proposed using arc and Bezier curves, respectively. Design parameters of acr-type and Bezier curve-type drawing dies are studied using design of experiment method. CAE simulations were adopted to predict the maximum drawing forces and the mean effective strain deviation along the tube thickness direction. The normalized drawing force and strain deviation were adopted for the cost function calculation. The confirmation test of Taguchi Method showed the optimum designs are reasonable. The experimental results were carried out and verified the proposed designs are feasible.

In this paper we will display a new method for measuring the temperature of a LED backlight display. Generally the LED junction temperature (Tj) is the key factor for lifetime estimation and it can be measured by the forward voltage variation when the LED is turned on under small driving current. Unfortunately the forward voltage measurement is a destructive and non-direct method for the display and we can get only a few LED information. We found that by recording the Wp (peak wavelength) of the display spectrum, a non-destructive LED backlight display lifetime evaluation method can be developed. By also, the lifetime of the display can be calculated simply.