Acid-Base Buffering Properties of Five Legumes and Selected Food &lt;i&gt;in vitro&lt;/i&gt;

Al-Dabbas, Maher M.; Al‐Ismail, Khalid; Taleb, R.; Ibrahim, S.

doi:10.3844/ajabssp.2010.154.160

Cited by 23 publications

(12 citation statements)

References 9 publications

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“…These results are supported by the findings of Memon (2004). The soil has itself buffering capacity which due to the temperature could influence and may effect on the P sorption and other chemical compositions (Al-Dabbas et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

Influence of Incubation Period, Temperature and Different Phosphate Levels on Phosphate Adsorption in Soil

Rajput¹,

Panhwar

Naher³

et al. 2014

American Journal of Agricultural and Biological Sciences

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Phosphorus (P) is the most important element after nitrogen but P sorption properties are poorly documented in many soils. In this study, P sorption capacity in relation to incubation period and temperature under various P levels were determined for two different soil series (Rustam and Miani). Phosphorus was added at 5, 10, 25, 50, 100, 250, 500 and 1000 µg g −1 to the soils and incubated for the period of 1, 3, 7, 15, 30 and 60 days at 25 and 35±1°C temperatures. Phosphorus sorption was significantly influenced by the temperature, added P and incubation period. Clay content has major influence on P sorption. Rustum Series adsorbed more P than that of Miani Series. The P sorption was faster at high temperature (35°C). At the end of period in the Rustum Series with added 2.5 and 1000 µg g −1 P level, P sorption were found 0.7 and 943 µg g −1 , respectively, at 25±1°C temperature, whereas at 35±1°C temperature the respective P sorption for same P levels were 1.8 and 987.0 µg g −1 . In the Miani Series at 25±1°C temperature, P sorption was 0.7 and 941 µg g −1 , while at the temperature of 35±1°C, P sorption were 1.0 and 986 µg g −1 soil. Increasing P levels, temperature and incubation, resulted in higher P sorption. Hence, high clay in combination with calcium carbonate contents enhanced P adsorption, while high organic matter and high native soil P resulted in lesser P adsorption.

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Section: Discussionmentioning

confidence: 99%

Influence of Incubation Period, Temperature and Different Phosphate Levels on Phosphate Adsorption in Soil

Rajput¹,

Panhwar

Naher³

et al. 2014

American Journal of Agricultural and Biological Sciences

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“…Nonetheless, extending the extraction time to 3 h led to a great loss of antioxidant activity. The depletion of natural antioxidants in fruits and vegetables is a great loss of nutritional value since these compounds are able to fight coronary heart disease, carcinogenesis, neuronal disease, cataracts and brain dysfunction (Al-Dabbas et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

“…It is traditionally used to treat illness in the region of Malaysia and Indonesia (Al-Dabbas et al, 2010). A common method among Malay practitioners to produce Jamu is by boiling the plants or herbs.…”

Section: Introductionmentioning

confidence: 99%

Effect of Temperature and Time to the Antioxidant Activity in Plecranthus amboinicus Lour.

Rahim

Salihon

Yusoff

et al. 2010

American Journal of Applied Sciences

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Problem statement: Processing of food involving heat will contribute to loss of nutritional content, thus it is important to measure and control temperature and time to reduce the loss. Approach: Examine the effects of variations in boiling temperature and boiling time on the antioxidant activity of the boiling extract of Plecranthus amboinicus Lour. Fresh plants were boiled at 45, 60, 100 and 120°C for 1, 2 and 3 h respectively. The decoction was then filtered and the antioxidant activities of the extracted samples were measured on the basis of the scavenging activity of the stable 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) free radical scavenging assay. Results: The antioxidant activity increased with the rise of temperature from 45-100°C but dropped when the extraction temperature was raised to 120°C. Two hours boiling time gave the highest antioxidant activities, but with no significant difference compared to 1 h boiling time (p>0.05). However, 3 h of boiling gave significantly (p<0.05) less antioxidant activity in the extract. Conclusion: Knowing the best boiling temperature and time will guide the future research in preserving antioxidant content of the plant when processing by boiling.

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“…Beneficial effects of botanical additives in farm animal may arise from activation on feed intake and digestive secretions, immune stimulation, antibacterial, coccidiostatical, antihelmintical, antiviral or antiinflamatory activity. In plant tissues, pH values are dependent on the presence of poly-carboxylic acids, phosphate salts, fiber and proteins (Al-Dabbas et al, 2010). Even two plants have the same total chemical composition, if inherent structures different, the nutritive values are different.…”

Section: Introductionmentioning

confidence: 99%

Effects of Dietary Supplementation with Pumpkin oil (Cucurbita pepo) on Performance and Blood Fat of Broiler Chickens during Finisher Period

Hajati¹

2011

American Journal of Animal and Veterinary Sciences

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Problem statement: Using most of antibiotic growth promoters as feed additives has been banned by the European Union due to cross-resistance against pathogens and residues in tissues; and scientists search for alternatives to antibiotics, two days. In this view, medicinal plants and essential oils extracted are becoming more important due to their antimicrobial and stimulating effects on animal digestive systems. Approach: This study was conducted to evaluate the use of Pumpkin oil in broiler nutrition as a natural growth promoting substance and its effect on abdominal and blood fat. A total of 144 one-day-old broiler chicks (Ross 308) were used in a completely randomized design with 3 treatments and 3 replicates. The experiment was conducted from 29-49 d of age. The main ingredients of diets included corn, soybean meal and wheat. The pumpkin oil levels added to the diets were 0.00 (control), 5.00 and 10.00 g kg −1 DM. Results: Pumpkin oil supplementation up to 5.00 g kg −1 DM diet had not significant effect on broilers performance, but supplementation in higher level (10.00 g kg −1 DM) significantly decreased broilers performance. Pumpkin oil supplementation decreased bird's mortality. Adding pumpkin oil had not any significant effect on abdominal fat pad and carcass composition, however cholesterol and triglyceride concentrations in plasma decreased at 49 days of age (P<0.05). Conclusion: Results of this study indicated that supplementation of diets with 5.00 g kg −1 DM pumpkin oil in corn-soybean meal-wheat based diet can be profitable because it reduced broiler chicken's mortality and it did not have any adverse effect on bird's performance.

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Acid-Base Buffering Properties of Five Legumes and Selected Food <i>in vitro</i>

Cited by 23 publications

References 9 publications

Influence of Incubation Period, Temperature and Different Phosphate Levels on Phosphate Adsorption in Soil

Influence of Incubation Period, Temperature and Different Phosphate Levels on Phosphate Adsorption in Soil

Effect of Temperature and Time to the Antioxidant Activity in Plecranthus amboinicus Lour.

Effects of Dietary Supplementation with Pumpkin oil (Cucurbita pepo) on Performance and Blood Fat of Broiler Chickens during Finisher Period

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