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We present the first direct comparison between Balmer line and panchromatic spectral energy distribution (SED)-based star formation rates (SFRs) for z ∼ 2 galaxies. For this comparison, we used 17 star-forming galaxies selected from the MOSFIRE Deep Evolution Field (MOSDEF) survey, with 3σ detections for Hα and at least two IR bands (Spitzer/MIPS 24 μm and Herschel/PACS 100 and 160 μm, and in some cases Herschel/SPIRE 250, 350, and 500 μm). The galaxies have total IR (8-1000 μm) luminosities of ∼ 1011.4-1012.4 L⊙ and SFRs of ∼30-250 M⊙ yr-1. We fit the UV-to-far-IR SEDs with flexible stellar population synthesis (FSPS) models - which include both stellar and dust emission - and compare the inferred SFRs with the SFR(Hα, Hβ) values corrected for dust attenuation using Balmer decrements. The two SFRs agree with a scatter of 0.17 dex. Our results imply that the Balmer decrement accurately predicts the obscuration of the nebular lines and can be used to robustly calculate SFRs for star-forming galaxies at z ∼ 2 with SFRs up to ∼ 200 M⊙ yr-1. We also use our data to assess SFR indicators based on modeling the UV-to-mid-IR SEDs or by adding SFR(UV) and SFR(IR), for which the latter is based on the mid-IR only or on the full IR SED. All these SFRs show a poorer agreement with SFR(Hα, Hβ) and in some cases large systematic biases are observed. Finally, we show that the SFR and dust attenuation derived from the UV-to-near-IR SED alone are unbiased when assuming a delayed exponentially declining star formation history.

Oat (Avena sativa L.) has rich phenolic contents with nutritional and therapeutic health benefits. The objective of the present work was to perform a cell cytotoxicity assay of three South Asian oat cultivars to determine their suppressive effect on intracellular reactive oxygen species (ROS). Oat cultivars were firstly examined for total phenolic content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity, and phenolic acid profiling through HPLC. Total phenolic contents of oat cultivars ranged from 167.57 to 198.41 mg GAE/100 g, and DPPH scavenging activity was IC50 = 18.81 to 13.18 mg/mL. Oat cultivars displayed average content of phenolic acids such as vanillic acid (0.33 µg/g), syringic acid (6.70 µg/g), caffeic acid (4.16 µg/g), ferulic acid (2.06 µg/g), p-coumaric acid (20.22 µg/g), with the highest being gallic acid (74.32 µg/g). Cell cytotoxicity assay of oat polyphenolic extracts revealed that 10 and 15 µg/mL concentrations had nonsignificant differences when compared with their respective control treatments. Oat extracts suppressed ROS in Caco-2-cells, with or without hydrogen peroxide stimulation from 65.20 - 86.13%, and 56.36 - 79.56% with 10 and 15 µg/mL concentrations, respectively. In conclusion, oat is a rich source of polyphenols which have strong antioxidant behaviour to suppress the ROS activity. [ABSTRACT FROM AUTHOR]

Oat (Avena sativa) of the South Asian region, particularly Pakistan, remains neglected for decades. Oat is unique in terms of the presence of exceptional polyphenolic compounds known as avenanthramides (AVAs). AVAs have therapeutic effects and behave as antioxidative, anti-proliferative, and vasodilatory agents. The present work was designed to explore the nutritional and antioxidant aspects of oat, especially of their phenolic content, including AVAs. Three cultivars of oat (S-2000, S-2011, and L-632) were examined for their proximate composition and mineral profile. Conventional solvents (acetone, ethanol, and methanol) and supercritical carbon dioxide (SC-CO2) were used for polyphenol extraction. Extracts were spectrophotometrically analysed for their phytochemical profile and antioxidant activity. Vital avenanthramides (AVA-A, AVA-B, and AVA-C) were quantified through HPLC/UV-Vis detector. The data reported highest total phenolic content (222.72 mg GAE/100 g) and total flavonoid content (137.13 mg QE/100 g) in S-2011 with maximum antioxidant activity (1,1-diphenyl-2-picrylhydrazyl IC50 = 12.38 mg/ml and ferric reducing antioxidant power = 39.98 μmol/g). This highest antioxidant potential was examined in supercritical extract while methanol evaluated the best among conventional solvents. Best extractions were further analysed with HPLC for the quantification of AVAs. SC-CO2 extraction recorded maximum concentrations of AVA-A (137.84 μg/g), AVA-B (105.10 μg/g), and AVA-C (119.86 μg/g) in S-2011 cultivar. In conclusion, oat is the rich source of antioxidants with the presence of exceptional AVAs. [ABSTRACT FROM AUTHOR]

The cross-section of the 181Ta(n,2n)180Ta reaction has been measured with respect to the 197Au(n,2n)196Au monitor reaction at the incident neutron energy of 14.78± 0.20 MeV, using neutron activation analysis and off-line γ-ray spectrometric technique. The present measurement has been done at the energy where discrepant measured results are available in the EXFOR data library. The result has been compared with evaluated data libraries JEFF-3.3 and ENDF/BVII. 1. The present result has also been supported by theoretical predictions of nuclear model code TALYS1.8 and TALYS- 1.9. The uncertainty and the correlations among the measured cross-section has been studied using co-variance analysis. [ABSTRACT FROM AUTHOR]

Oxidative stress is the most critical factor implicated in various degenerative ailments. The present study was designed to evaluate the in vitro radical scavenging potential of water-soluble peptides (WSPs) extract derived from buffalo and cow milk cheddar cheeses during ripening. Moreover, the protective role of WSPs extract on cell viability and production of reactive oxygen species (ROS) in RAW-264.7 macrophages (Lipopolysaccharide- stimulated) cell line was also assessed. The WSPs extracts were potent scavenger of DPPH radical and activity increased progressively with cheese ripening period. Comparatively, highest activity was noticed in the peptide extract obtained from buffalo milk cheddar cheese. The intracellular ROS production in RAW-264.7 macrophages decreased significantly (P<0.05) upon treatment with WSPs extract. However, the WSPs fraction collected at 150th day of ripening showed maximum reduction in ROS generation. Additionally, dose-dependent response of WSPs extract was noticed for antioxidant activity. The promising antioxidant potential of cheddar cheese can offer a perspective to reduce the risk of disorders associated with oxidative damage. [ABSTRACT FROM AUTHOR]

Intake of trans fat may led to cardiovascular diseases and have no nutritional advantage in the diet. Breakfast and snack foods are the major contributor of trans fat in the diet. Research was performed to determine trans fat contents and physiochemical attributes of extracted fats and oils from traditional products like poori, cake, paratha, doughnut and puff pastry which were collected from local market of Faisalabad, Pakistan. Trans fat contents were determined in term of elaidic acid through attenuated total reflection fourier transform infrared (ATR-FTIR) spectroscopy. Highest trans fat content were found in doughnuts (38.691±0.133%) followed by poori (18.480 ± 5.020%). Minimum value for trans fat was observed in puff pastry (6.190±3.080%). Overall, trans fat content ranged between 6.190±3.080 to 38.691±0.133% which shows drastically higher tans fat contents. Samples were further investigated for different quality parameters i.e. melting point, refractive index, specific gravity, free fatty acids, peroxide value, acid value, saponification value and iodine value The greatest value of melting point was found in samples of Paratha (36.1±2.1°C) and lowest value was observed in cake (31.4±0.8°C). Highest acid value and free fatty acid contents were found in poori (0.6912 ±0.12% and 0.347±0.058). Samples form poori showed highest saponification value (190.34±1.71mg KOH/g) while iodine value was highest in cake (69.921± 1.26%) and lowest in puff pastry (62.102± 1.25%). [ABSTRACT FROM AUTHOR]

In the current research, arabinoxylans (AX) and arabinogalactans (AG) were extracted from different wheat varieties and utilized in bread at different levels (0.5 and 1%). Texture analysis (hardness, fracturability, gumminess, cohesiveness) of dough and bread was performed using texture analyzer. Results showed that the AX content in whole wheat flours ranged from 2.93 to 4.68% while AG ranged from 0.47 to 0.93%. Hardness of bread decreased significantly because of the increase in the levels of AX and AG while it improved during storage study. Moreover, bread fracturability improved as the AX and AG levels increased. Highest gumminess was assigned to Shafaq-06 with increasing trend from control to 0.5% AX level. After the addition of AG, highest bread gumminess (155.74 ± 6.1, 156.32 ± 7.9) was observed in Shafaq-06. Both fracturability and gumminess have been increased with the addition of these nonstarch polysaccharides but decreased with the storage intervals. [ABSTRACT FROM AUTHOR]

Worldwide, the zinc deficiency has appeared as one of the alarming issues amongst the poor nations. In current exploration, apricots were applied with edible coatings (chitosan and alginate) @ 1 and 2% along with fortification with zinc sulfate and zinc chloride @ 30 & 50 ppm concentration. The experimental diets along with a control were fed to rabbits (150 g/day/rabbit) along with normal diet in a completely randomized design for a period of 56 days. The consumption of zinc fortified chitosan and alginate coated apricots imparted substantial effect on immunity level of the body. The T-lymphocytes and hemoglobin of experimental rabbits were significantly improved by the provision of zinc fortified apricots with maximum T-lymphocytes and hemoglobin were observed in G3 (apricot containing 2% chitosan coating with 50 ppm ZnSO4) 22.34±1.29 & 13.07±0.53 % followed by G1 (apricot containing 2% alginate coating with 50 ppm ZnSO4) G4 (apricot containing 2% chitosan coating with 50 ppm ZnCl2) and G2 (apricot containing 2% alginate coating with 50 ppm ZnCl2) as 22.21±1.35 & 12.94±0.47, 22.02±1.14 & 12.78±0.45 and 21.50±1.14 & 12.61±0.51 % as comparison to G0 by 21.22±1.13 & 12.32±0.36 %, respectively. From current findings, it can be concluded that zinc fortification through edible based coating is a pragmatic approach to triumph over hidden hunger with special reference to zinc. [ABSTRACT FROM AUTHOR]

The core objective of current research is to explore the functional properties of diets containing raw and processed oat bran to combat lifestyle disorders i.e. cardiovascular diseases. For the purpose, raw oat bran was procured from Ayub Agricultural Research Institute (AARI), Faisalabad and it was processed through extrusion technique. In addition, three types of studies were conducted on the basis of diets i.e. study I (normal rats), study II (hypercholesterolemic rats) and study III (diabetic rats). Moreover, the efficacy study was carried out to observe the effects of different levels of raw and processed oat bran on biological profile of blood Sprauge-Dawley rats. Results showed that the cholesterol, LDL and triglycerides level reduction was found significantly different when raw and processed oat bran diets fed to normal, hypercholesterolemic and diabetic rats. The highest reduction was recorded when fed on diet containing 30% processed oat bran. The processed oat bran exhibited more reduction as compared to raw oat bran. Conclusively, it is suggested that processed oat bran should be introduced in diet based therapy to control lifestyle-related disorders. [ABSTRACT FROM AUTHOR]

In the present study, locally grown garlic i.e. pink and white was evaluated for phytochemical profile. Pink garlic extracts from methanol, ethanol and water exhibited highest flavonols, flavanoids and DPPH by 10.20±0.50, 9.82±0.01 &9.20±0.03 mg/100g, 43.67±1.15, 42.50±1.59 &41.68±2.03 mg/100g and 53.53±1.78, 51.72±1.23 &51.19±1.03% respectively as compared to garlic white. The values for FRAP and β-carotene were recorded maximumas9.47±0.47 mg TE/g and 69.44±0.54% in methanolic extracts. Similarly, highest ABTS value was exhibited by pink garlic methanolic extract (60.85±3.63 μmol TE/g). Maximum allicinwas4.63±0.02 mg/g in methanolic extract, however, white garlic extracts showed highest performance in ethanolic extract 0.961±0.002mg/g followed by methanolic 0.918±0.002mg/g.In toto, pink garlic extracts showed higher FRAP, DPPH, flavonoids, flavonols and ABTS values in comparison with garlic white. Moreover, amount of allicin was also higher in pink garlic. [ABSTRACT FROM AUTHOR]