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The present research investigated the effectiveness of cumin and black cumin extracts as natural antioxidants in uncooked chicken nuggets stored at refrigeration temperature (4°C) for 12 days and compared the results with a control treatment. Seven treatments were formulated, including a control group (Tc), T1 (0.5% cumin), T2 (1% cumin), T3 (1.5% cumin), T4 (0.5% black cumin), T5 (1% black cumin), and T6 (1.5% black cumin). The product was evaluated for several physicochemical parameters on days 0, 3, 6, 9, and 12 of storage. The data was analyzed using a two-way factorial design under a completely randomized (CRD) design. Results showed that both treatments and storage significantly impacted all physicochemical properties, including DPPH, TPC, pH, POV, and TBARS (p < 0.05). The values of TBARS significantly decreased with the increase in the concentration of cumin extract whereas TBARS increases during the storage period. Moreover, the interaction effect (Treatment*storage days) did not significantly affect any of the physicochemical parameters (p > 0.05). Sensory evaluation showed that T3 (1.5% cumin) was the most pleasant and preferred treatment. Conclusively, both cumin and black cumin have good antioxidant properties and can be used as natural antioxidants to increase the shelf life of food products. [ABSTRACT FROM AUTHOR]

Regardless of etiology, hepatocarcinogenesis is frequently preceded by a distinctive sequence of chronic necroinflammation, compensatory hepatic regeneration, development of hepatic fibrosis, and ultimately cirrhosis. The liver being central immunomodulators, closely maintains immunotolerance. Any dysregulation in this management of immunotolerance is a hallmark of chronic hepatic disease and hepatocellular carcinoma (HCC). Apart from other malignancies, hepatocellular carcinoma accounts for 90% of liver cancers. Several emerging evidences have recognized diet as lifestyle associated risk factor in HCC development. However, natural compounds have the potential to fight hepatoma aggressiveness via inhibition of cellular proliferation and modulation of oncogenic pathways. This review aimed to identify the several plant-based foods for their protective role in HCC prevention by understating the molecular mechanisms involved in inhibition of progression and proliferation of cancer. Information from relevant publications in which several plant-based foods demonstrated protective potential against HCC has been integrated as well as evaluated. For data integration, Science direct, Google scholar, and Scopus websites were used. Nutrition-based approaches in the deterrence of several cancers offer a substantial benefit to currently used medical therapies and should be implemented more often as an adjunct to first-line medical therapy. Furthermore, the inclusion of these plant-based foods (vegetables, fruits, herbs, and spices) may improve general health and decline cancer incidence. [ABSTRACT FROM AUTHOR]

Camel milk has numerous nutraceuticals and therapeutical properties due to camel's desert habitat and grazing habits on wild vegetation. The current study aims to evaluate the impact of breed type and grazing habits on variations in nutritional aspects of milk among camel breeds of south Punjab, Pakistan. The samples were collected from local area (Vehari Chowk) of Multan and Bahawalpur (Cholistan dessert). The milk was taken from the twelve camels of four breeds i.e., B1 (Sindhri) and B2 (Malgadhi) from Multan and B3 (Desi) and B4 (Marrechi) from Bahawalpur and pool was prepared by thoroughly mixing. The various parameters of milk, i.e., physicochemical analysis, fatty acids composition, protein contents, amino acid profiling, and mineral concentrations, were evaluated and characterized. Minerals, i.e., Na, K, Zn and Pb in camel milk were found in considerable concentrations such as 405.94±0.02, 204.16±0.10, 2.45± 0.02 and 0.25±0.02 ppm accordingly. During physicochemical analysis, pH and protein were present in higher amounts. Casein of camel breeds contains higher amounts of amino acids i.e., Leucine (0.25±0.039 %), Lysine (0.12±0.019 %), Aspartic acid (0.18±0.017 %) and Glutamic acid (0.56±0.087 %). Fatty acids were present in significant concentrations in all camel breeds, i.e., Butyric acid (0.760±0.012 g/100g), Lauric acid (0.770±0.120 g/100g), Myristic acid (12.420±1.163 g/100g) and Linoleic acid (2.390±0.112 g/100g). Hence, the results concluded that the nutritional value of camel milk was varied due to their different breeds, genetic variations, grazing pattern and environmental conditions, which should be considered before camel milk consumption and utilization for various therapeutical applications. [ABSTRACT FROM AUTHOR]

During butter manufacturing, adulteration of animal and plant fats is one of the major issues in dairy industries. In dairy products, there is a huge potential in spectroscopic techniques such as Fourier transform infrared spectroscopy (FTIR) for the rapid determination of various adulterants. These spectroscopic techniques are reliable, rapid, and accurate as compared to traditional methods. Therefore, the aim of this study was to measure the potential of FTIR spectroscopy along with mathematical modeling for the detection of vegetable oil in butter samples. In this study, different levels of vegetable oil were added to the butter. FTIR spectra of different samples were collected and processed using principal component analysis (PCA) as well as partial least square (PLS) regression. PCA results postulated that 98% of the total variance was accounted by the first two principal components (PC) with a predominance of PC 1 (85%). PLS regression analysis showed values of R2 for calibration as 0.95 and R2 for validation as 0.90 which described good prediction efficiency of vegetable oil adulteration through FTIR data. The present work summarized that Fourier transform infrared spectroscopy along with multivariate analysis can be used to measure the adulteration in butter. [ABSTRACT FROM AUTHOR]

The current work investigated the phytochemical profile of ultrasound‐assisted ethanolic extract of Morus nigra (M. nigra) fruit. FTIR analysis of M. nigra fruit extract revealed the presence of alcohols (O‐H), alkanes (C‐H stretch), alkenes (C=C), and alkynes (C≡C). The HPLC analysis quantified the quercetin, gallic acid, vanillic acid, chlorogenic acid, syringic acid, cinnamic acid, sinapic acid, and kaempferol. Furthermore, the cardioprotective activity of ethanolic extract of M. nigra fruit was investigated. Cholesterol supplementation (2%) in the daily diet and exposure to cigarette smoke (2 cigarettes twice a day) were to induce hypertension in rats. The experimental animals were categorized into four groups: G0 (negative control), G1 (positive control), G2 (standard drug), and G3 (M. nigra fruit). The fruit extract administration at 300 mg/kg BW/day orally for 2 months significantly (p <.001) enhanced the activities of serum and cardiac tissue antioxidants in hypertensive rats. Meanwhile, the fruit extract reduced the elevated serum lipid profile while significantly increasing the high‐density lipoproteins in G3 than G1 and G2. The increase in blood pressure, liver transaminases, and serum lactate dehydrogenase also reduced significantly in M. nigra fruit extract‐treated rats. Histopathological findings revealed mild normalization of cardiac myocytes with central nuclei, branching, and cross‐striations. Consequently, the M. nigra fruit extract exerted the cardioprotective potential via increasing the antioxidant enzymes and reducing the lipids, lactate dehydrogenase, liver transaminases, and blood pressure. The therapeutic potential of M. nigra fruit can be due to flavonols and phenolic acids. Practical applications: The present work quantified the Morus nigra fruit phytochemicals and its significant role in reducing lipid markers and blood pressure and improving antioxidant status in rats fed a hypercholesterolemic diet and exposed to cigarette smoke. Conclusively, the inclusion of M. nigra fruit in daily diet could improve the cardiac health of the individuals. Furthermore, the therapeutic potential of M. nigra fruit and its isolated constituents in modulating the gene expression against cardiac problems can explore after clinical trials and standardization in higher animals. [ABSTRACT FROM AUTHOR]

Abstract This study was intended to explore the effect of extruded flaxseed meal supplemented diet on broiler growth performance, oxidative stability and organoleptic characteristics of broiler meat and meat products. 120 (day old) broiler chicks were randomly allotted to 12 experimental groups and fed on diets containing extruded flaxseed meal at 0, 5, 10 and 15%. The supplementation of extruded flaxseed in the diet decreases the body weight gain, feed intake and increased feed conversion ratio (FCR) values of broilers. The antioxidant enzymes were strongly influenced by different levels of extruded flaxseed supplementation among treatments. The TBARS assay revealed that maximum malondialdehyde were produced in T3 containing highest extruded flaxseed level (15%) and minimum malondialdehyde were produced in T0 treatment having no extruded flaxseed. The TBARS values ranged from 0.850-2.106 and 0.460-1.052 in leg and breast met respectively. The Free radical scavenging activity varied significantly and DPPH values of breast meat ranged from 20.70% to 39.09% and in leg meat 23.53% to 43.09% respectively. The sensory acceptability of broiler meat nuggets was decreased with the increase in the level of flaxseeds due to the lipid peroxidation of polyunsaturated fatty acids (PUFA) which generated off flavors and bad odors. Feeding extruded flaxseed to chicken through feed strongly inflated the quality and functional properties, fatty acid contents and reduced the oxidative stability of broiler meat and meat products. The present study concludes that up to 10% of flaxseed meal may be used in broiler diet to enhance the omega 3 fatty acids content in the broiler meat.