Effect of meteorological conditions on antioxidant flavonoids in Portuguese cultivars of white and red onions

Impact of Infra-red drying temperature on total phenolic and flavonoid contents, on antioxidant and antibacterial activities of ginger (Zingiber officinale Roscoe).

“…TFC ranged from (0.24 to 0.15 mg QE/g DW) (Table 2), the initial content is comparable to the results reported by [32] who obtained a TFC ranged from 0.13 to 0.38mg quercetin eq./g DW. Based on our finding, TFC was not affected by drying temperature; nevertheless, the meteorological conditions, season and post-harvest conditions have been reported as additional source of variance in the TFC [34]. Processing methods are known to have variable effects on TPC of plant samples.…”

Cyanobacteria, Lyngbya aestuarii and Aphanothece bullosa as antifungal and antileishmanial drug resources

“…However, antifungal activity is also reported with crude extract and pure compounds from other freshwater cyanobacteria such as Anabaena, Nostoc, Aphanocapsa, Synechocystis, Synechococcus, Oscillatoria, Nodularia, Calothrix [20,21,[36][37][38][39] , while marine cyanobacteria are little explored with regard to antifungal activity except various species of as Leishmania confervoides, Leishmania majuscula [12,13] . This activity was caused due to species specific biomolecules as specific secondary metabolite produces in specific organism and in specific habitat [5][6][7] . In antifungal study pure compound fluconazole was also used as control but its inhibition zone was double time bigger than crude although its concentration was 100 µg/mL.…”

“…Secondary metabolites produced from cyanobacteria are found to be antibacterial, antifungal, antialgal, anticancerous and antimalarial with many more activitys [3,4] . Microbial productions of metabolites are greatly influenced by factors such as pH, temperature, and light intensity [5][6][7][8] . However, species specificity of secondary metabolites is well established [9] .…”

Prediction of Storage Life of Shallot Powder by using Acceleration Method

“…Onion has sianidin an anthocyanin in the form of 3-glucoside (Rodrigues et al, 2011). Anthocyanins functions as a constituent colors in foodstuffs (Kong et al, 2003).…”