Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time

Karazhiyan, Hojjat; Razavi, Seyed Mohammad Ali; Phillips, Glyn O.; Fang, Yapeng; Al-Assaf, Saphwan; Nishinari, Katsuyoshi; Farhoosh, Reza

doi:10.1016/j.foodhyd.2009.03.019

Cited by 145 publications

(104 citation statements)

References 34 publications

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“…Lepidium perfoliatum and Lepidium sativum are two major and new sources of plant-based gums, which both belong to the Cruciferae family. The L. perfoliatum is native to Egypt, Arabia, Iraq, Iran and Pakistan (Amin 2005) and L. sativum grows widely in the Middle East, Europe and USA (Karazhiyan et al 2009) and is locally called Qodume shahri and cress, respectively. The L. perfoliatum and L. sativum seeds contain a large amount of gum with high-molecular weight and mucilaginous substances, which diffuses out when soaked in water.…”

Section: Introductionmentioning

confidence: 99%

Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM)

et al. 2017

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In this study, effect of Qodume shahri (Lepidium perfoliatum) and cress (Lepidium sativum) on rheological properties of ice cream were investigated. The gums were added to the ice cream formulation and different quality attributes including pH, acidity, melting characteristics, viscosity, overrun, texture analysis and sensory evaluation were determined. Results showed that ice cream formulations containing both the gums had improved overrun, melting rate, first dripping time, viscosity, hardness and adhesiveness. The gum concentrations beyond 0.2% level led to a negative effect on gumminess and chewiness of ice cream. Both the gums addition to improved quality attributes and textural properties of ice cream.

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Section: Introductionmentioning

confidence: 99%

Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM)

et al. 2017

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“…Furthermore, K d is greater at higher temperatures for all the concentrations studied. Since a coefficient of thixotropic breakdown is an index of the energy needed to destroy the structure of the system, it can also be explained as a result of increased intermolecular interaction as suggested previously for the greater concentration dependence of viscosity at higher temperatures (Karazhiyan et al, 2009). …”

Section: Effect Of Temperaturementioning

confidence: 73%

Influence of temperature, pH, and ionic strength on the rheological properties of oviductus ranae hydrogels

Liang¹,

Zhang²,

Xu³

et al. 2014

Afr. J. Biotechnol.

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The main rheological features of oviductus ranae (OR) hydrogels were investigated as a function of temperature, pH and ionic strength. With respect to the steady shear measurements, a reduction in viscosity was observed as the temperature increased. The flow behavior can be well described by the Herschel-Bulkley model in the down curve at a shear rate of 300 to 0 s, where standard error is lower than 20, and it behaved like a viscoplastic fluid. OR gels showed greater extent of thixotropy with the increase of temperature. Temperature dependence on apparent viscosity at a specified shear rate can be described by the Arrhenius model with high R 2 values. The thermostability of OR hydrogels were verified by temperature sweep test, which showed that there was no phase transition observed in the temperature range of 10 to 90°C. It was found that at pH 5 to 10 and the salt concentration of 0 to 10 g/L, the OR hydrogels showed very weakly pH-dependent and salt-dependent rheological properties and dominant elastic behavior. All data indicated that OR has great potential for application as gelling and thickening agent with multiple healthy functions.

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“…The DNAs isolated from the controls of both cell types exhibited one clear band (for each cell types) that pointed to the presence of living cells with intact DNA strand. DNA fragmentation was induced 21 in four human breast cancer cell lines (MDA-MB-231, MDA-MB-468, MCF-7, and T47D cells) after treatment with sulforaphane, an isothiocyanate found in Cruciferous vegetables, for 96 h. DNA fragmentation was also detected in Jurkat cells exposed to BITC at different concentrations for 20 h, but not detected at a high concentration. …”

Section: Acknowledgementmentioning

confidence: 95%

“…Phenolic compounds, most importantly the flavonoids, may protect the human body from oxidative stress that may lead to cancer, aging, and cardiovascular diseases. 16 The chemopreventive and anti-cancer effects of Cruciferous vegetables have also been attributed to the presence of high levels of organosulfur compounds, 21 which have been shown to exert diverse biological effects, including induction of carcinogen detoxification, inhibition of tumor cell proliferation, free radical scavenging, induction of cell cycle arrest, and induction of apoptosis. The oil of the Euphorbia hirta leaves is rich in alpha linolenic acid, and contains an ideal ratio of ω-3 fatty acids (n-3) and ω-6 fatty acids (n-6).…”

Section: Introductionmentioning

confidence: 99%

Apoptosis and Necrosis of Human Breast Cancer Cells by an Aqueous Extract of Euphorbia hirta leaves

Behera¹,

Dash²,

Pradhan³

et al. 2016

JYP

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Introduction: Traditional medicines for mammary tumour are unreasonable and have genuine symptoms. Non-ordinary normal medications have increased wide acknowledgment because of their assurance of a cure with negligible or no symptoms, however minimal experimental confirmation exists. One such basic cure is the leaves of the Euphorbia hirta plant. Methods: It is initially reported utilization of the fluid concentrate of Euphorbia hirta leaves breast cancer cells. The capacity of the concentrate to impel apoptosis and corruption in the human bosom malignancy cell line MCF-7, contrasted with typical human skin fibroblasts (MDA MB-231), was dictated by morphological changes in the cells utilizing light microscopy, DNA fragmentation, and brilliant stains (Annexin V and Propidium Iodide) utilizing Flow Cytometry and fluorescent microscopy. Results: Apoptosis was instigated in both cells, and more in MCF-7, when they were treated with 25% and half concentrate, while rot was watched mostly after presentation to raised concentrate fixations (75%). DNA discontinuity came about for both cells, in a period and dosage subordinate way. Both cells, at all concentrate fixations, demonstrated no critical contrasts in the quantity of living, dead, apoptotic, and necrotic cells. Conclusion: At long last, the outcomes might show that apoptotic changes in MCF-7 might be free of caspase-3, which is included in apoptosis and is inadequate in MCF-7 cells.

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Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time

Cited by 145 publications

References 34 publications

Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM)

Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM)

Influence of temperature, pH, and ionic strength on the rheological properties of oviductus ranae hydrogels

Apoptosis and Necrosis of Human Breast Cancer Cells by an Aqueous Extract of Euphorbia hirta leaves

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