Temat: bitter - Prolib Integro

Skocz do pozycji: 1.

Tytuł:: Micromorphology and anatomy of fruits and seeds of bitter melon (Momordica charantia L., Cucurbitaceae)
Autorzy:: Giuliani, C.
Tani, C.
Maleci Bini, L.
Tematy:: micromorphology
anatomy
fruit
seed
bitter melon zob.bitter gourd
bitter gourd
bitter squash zob.bitter gourd
balsam-pear zob.bitter gourd
Momordica charantia
Cucurbitaceae
medicinal plant
scanning electron microscope; Pokaż więcej
Wydawca:: Polskie Towarzystwo Botaniczne
Powiązania:: https://bibliotekanauki.pl/articles/57956.pdf Link otwiera się w nowym oknie
Opis:: The aim of this paper is investigating the micromorphological properties of fruits and seeds in the food and medicinal plant Momordica charantia L. (Cucurbitaceae). A detailed anatomical description on cross-sections of immature fruits and seeds is reported for the first time. The fruit is characterized by a thin epicarp, a multi-layered mesocarp and by an inconspicuous endocarp. The seed-coat displays a pattern of organization in five tissues. These endomorphic features were compared and discussed with the results of previous investigations on other representatives of the genus Momordica. Since the structure of seed-coat is considered diacritical in the taxonomy of the genus, this report may offer a set of additional character useful for the characterization of the genus.
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 2.

Tytuł:: Evaluation of several methods for breakind dormancy of bitter vetch seeds (Vicia Ervilia L.)
Autorzy:: Sepehri, Ali
Rouhi, Hossein Reza
Sefidkhani, Leila
Tematy:: bitter vetch
seed dormancy
germination; Pokaż więcej
Wydawca:: Instytut Hodowli i Aklimatyzacji Roślin
Powiązania:: https://bibliotekanauki.pl/articles/2199637.pdf Link otwiera się w nowym oknie
Opis:: This study analysed the effects of different treatments on breaking dormancy and germination of bitter vetch (Vicia ervilia L.) freshly harvested seeds for seeding immediately. Partial scarified seeds (30 seconds with sandpaper) were subjected to different treatments including: GA3 (250, 500 and 750 ppm), KNO3 (0.1, 0.2 and 0.3% w/v), cold stratification (2, 4 and 6 days), sulfuric acid (25, 50 and 75 seconds), hot water (90°C; for 2.5 and 5 minutes), hydropriming via seed soaking in distilled water (4 and 8 hours) and mechanical scarification. Among the mentioned treatments, cold stratification for 6 days had a best effect on germination related parameters final germination percentage, mean germination time and vigour index than the other periods. In contrast to scarification with acid and hot water, mechanical scarification improved germination parameters but this effect was lower than the cold stratification. The results suggest that bitter vetch seed has both physical and physiological dormancy.
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 3.

Tytuł:: Evaluation of several methods for breakind dormancy of bitter vetch seeds (Vicia Ervilia L.)
Autorzy:: Sepehri, Ali
Rouhi, Hossein Reza
Sefidkhani, Leila
Tematy:: bitter vetch
seed dormancy
germination; Pokaż więcej
Wydawca:: Instytut Hodowli i Aklimatyzacji Roślin
Powiązania:: https://bibliotekanauki.pl/articles/55928225.pdf Link otwiera się w nowym oknie
Opis:: This study analysed the effects of different treatments on breaking dormancy and germination of bitter vetch (Vicia ervilia L.) freshly harvested seeds for seeding immediately. Partial scarified seeds (30 seconds with sandpaper) were subjected to different treatments including: GA3 (250, 500 and 750 ppm), KNO3 (0.1, 0.2 and 0.3% w/v), cold stratification (2, 4 and 6 days), sulfuric acid (25, 50 and 75 seconds), hot water (90°C; for 2.5 and 5 minutes), hydropriming via seed soaking in distilled water (4 and 8 hours) and mechanical scarification. Among the mentioned treatments, cold stratification for 6 days had a best effect on germination related parameters final germination percentage, mean germination time and vigour index than the other periods. In contrast to scarification with acid and hot water, mechanical scarification improved germination parameters but this effect was lower than the cold stratification. The results suggest that bitter vetch seed has both physical and physiological dormancy.
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 4.

Tytuł:: Hydration Kinetics of Nixtamalized White Bitter Lupin (Lupinus albus L.) Seeds
Autorzy:: Berrou, Hizia
Saleh, Mohammed
Al-Ismail, Khaled
Tematy:: nixtamalization
bitter white lupin
hydration kinetics; Pokaż więcej
Wydawca:: Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Powiązania:: https://bibliotekanauki.pl/articles/2152154.pdf Link otwiera się w nowym oknie
Opis:: Nixtamalization is usually performed on grains by cooking in an alkaline solution to improve the final product characteristics. White bitter lupin (Lupinus albus) seeds were nixtamalized at various concentration of calcium hydroxide in the range of 0.16–3.33% at 50, 70, and 90°C for 35 min and steeped for 0, 8, 16, and 24 h, and the moisture uptake was determined to model seed hydration kinetics. Moisture uptake increased with increasing nixtamalization temperature regardless of calcium hydroxide concentration. The Page and Weibull models adequately described white bitter lupin hydration kinetics during nixtamalization. Model parameters K_p (Page model) and α (Weibull model) ranged from 80.2 to 410.03 and from 88.21 and 93.96, respectively, for nixtamalization at different calcium hydroxide concentrations, and from 58.55 to 662.88 and from 68.74 and 132.99, respectively, for nixtamalization at different temperatures. The alkaloid content of raw lupin flour was 1.08 g/100 g and it gradually decreased as a result of nixtamalization in increasingly concentrated calcium hydroxide solutions and higher temperatures. The cracks were visible in the microstructure of nixtamalized seed coats. Their number and size increased with the increase of processing temperature, calcium hydroxide concentration, and steeping duration. Overall, the presented results may be useful in optimizing the industrial nixtamalization of lupin seeds and increasing the possibility of their use as a valuable food ingredient
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 5.

Tytuł:: Isomerization of bitter acids during the brewing process
Autorzy:: Dybowski, Michal P.
Typek, Rafal
Bernacik, Katarzyna
Dawidowicz, Andrzej L.
Tematy:: bitter acids
isomerization
brewing process
wort preparation; Pokaż więcej
Wydawca:: Uniwersytet Marii Curie-Skłodowskiej. Wydawnictwo Uniwersytetu Marii Curie-Skłodowskiej
Powiązania:: https://bibliotekanauki.pl/articles/763993.pdf Link otwiera się w nowym oknie
Opis:: Beer is the world's oldest and most widely consumed alcoholic beverage. The transformation of bitter acids to iso-α and iso-ß-acids is recognized as the key step of beer production. The paper shows and discusses the transformation kinetics of α- and ß-acids into their iso-form. Following the performed experiments, the largest amounts of the bitter acids isomers are formed in the brewing process carried out at 80oC for more than 100 minutes. The presented data are in good agreements with the knowledge of experienced brewers who learned about the brewing process relying on sensory tests.
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 6.

Tytuł:: Chemical Composition and Quantitative Elemental Investigation of Bitter Melon
Autorzy:: Verma, Vishwa N.
Tematy:: AAS
Bitter melon
Elements
Karaila
Momordica charantia
Nutrients; Pokaż więcej
Wydawca:: Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Powiązania:: https://bibliotekanauki.pl/articles/1193971.pdf Link otwiera się w nowym oknie
Opis:: Researchers have found many interesting properties of bitter melon and therefore attracted many others on its studies. Bitter melon belongs to cucurbitacea family and momordica genus. Bitter melon is used for human consumption all over the world in different forms such as a vegetable and /or medicine. Some of the research work has been done on the fruits, its seeds and leaves but the other parts such as tissues has not been studied. The present study is an extensive investigation of the quantitative elements for Ca, Cd, Co, Cr, Cu, Fe, Mg, Mn, Pb, Zn, K, N, and P of the fruit- skin, fruit-flesh, fruit-seed, tissue skin, leaf and root of bitter melon for the first time using flame atomic absorption spectrometry. The results show a quite good variation of the concentration of the elements in different part of the fruit and the tissue.
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 7.

Tytuł:: Investigation of applying calcium oxide for the removal of bitter substances from hop wastes
Autorzy:: Hoffmann, K.
Hoffmann, J.
Huculak-Mączka, M.
Skut, J.
Tematy:: wychmieliny
kwasy gorzkie
tlenek wapnia
hop wastes
bitter acids
calcium oxide; Pokaż więcej
Wydawca:: Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Powiązania:: https://bibliotekanauki.pl/articles/779299.pdf Link otwiera się w nowym oknie
Opis:: Utilization of brewery wastes is one of the solutions for the production of the fodder supplements containing biogenic nutrients. The condition of such application is to meet the requirements included in the regulations regarding animal feeding, particularly removing a bitter taste. The aim of the performed investigations was the removal of bitter acids from the post-extraction hop waste using the calcium oxide addition. For the examination hop wastes obtained as a by-product from the CO2 plant extraction in supercritical conditions, were applied. Physicochemical properties of the waste samples collected for the investigations were determined by applying the available standard analytical techniques. The analyses of the determination of bitter acids were carried out by the high performance liquid chromatography method. During the experiments very good effects of bitter acids removal from hop wastes, were obtained by using CaO suspensions in water. The investigations on the influence of the CaO concentration in suspension on the efficiency of bitter acids removal indicate the possibility of applying suspensions by 2 wt% for this purpose.
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 8.

Tytuł:: Evaluation of usefulness of selected food compounds as an active substances with modulating ability of bitter taste in chocolate
Ocena przydatności wybranych związków spożywczych jako substancji czynnych o zdolności modulującej gorzki smak czekolady
Autorzy:: Kobus-Cisowska, Joanna
Dziedziński, Marcin
Szczepaniak, Oskar
Jokiel, Maria
Szymandera-Buszka, Krystyna
Szymanowska, Daria
Szulc, Piotr
Telichowska, Aleksandra
Goryńska-Goldmann, Elżbieta
Ligaj, Marta
Tematy:: chocolate
health
bitter
taste
MCF 7
modulators
czekoladowy
zdrowotny
gorzki
smakowy
modulator; Pokaż więcej
Wydawca:: Sieć Badawcza Łukasiewicz - Przemysłowy Instytut Maszyn Rolniczych
Powiązania:: https://bibliotekanauki.pl/articles/336560.pdf Link otwiera się w nowym oknie
Opis:: Numerous compounds with pro-health activity are present in the cocoa bean. Cocoa contains polyphenols such as anthocyanins, catechins, flavan-3-ol proanthocyanidins. The catechins include (-)-epicatechin, (+)-catechin and pigments responsible for cocoa beans color such as cyanidin-3-β-O-galactoside and cyanidin-3-α-L-arabinoside. In addition to polyphenols, cocoa is also rich in alkaloids such as methylxanthine, i.e. caffeine, theobromine and theophylline. The presence of these compounds in dessert chocolate determines its health-promoting properties, but at the same time has a bitter taste, often undesirable by consumers. The aim of the work was to assess the suitability of selected raw materials as a source of active compounds that are modulators of bitter taste in chocolate. Psyllium, eggshells, carrot extract, maltodextrin, vanilla aroma and whey protein concentrate (WPC) were tested. These compounds have not previously been used as taste modulators in dark chocolate, with exception of vanilla aroma and whey protein. Therefore, the results of this study will allow for an evaluation of novel pro-health ingredients as taste modulators. Sensory evaluation in chocolate, allowing the assessment of the impact of the masking effect of the bitter taste, were examined sensitively - using the five-point method. The selected additives were evaluated for cytotoxic activity on the MCF 7 breast cancer cell line. The effectiveness of selected ingredients as modulators of bitter taste has been confirmed in application tests. In chocolate trials, the best effect masking the bitter taste was found for trials with carrot extract and whey protein concentrate in combination with vanilla. It was shown that the proposed additives that modulate the bitter taste such as eggshells are not cytotoxic in relation to breast cancer cells. The addition of plant raw materials, eggshells and WPC proteins may affect the bitter taste of the chocolate and at the same time increase the health-promoting effect.
W ziarnie kakaowym obecne są liczne związki o działaniu prozdrowotnym. Kakao zawiera polifenole, takie jak antocyjany, katechiny, flawan-3-ol proantocyjanidyny. Do katechin zalicza się: (-) - epikatechinę, (+) - katechinę oraz barwniki odpowiadające za barwę ziaren kakaowych, takie jak cyjanidyn-3-β-O-galaktozyd i cyjanidyn-3-α-L-arabinozyd. Oprócz polifenoli kakao bogate jest również w alkaloidy, takie jak metyloksantyna, czyli kofeina, teobromina i teofilina. Obecność tych związków w czekoladzie deserowej decyduje o jej prozdrowotnych właściwościach, ale jednocześnie ma gorzki smak, często niepożądany przez konsumentów. Celem pracy była ocena przydatności wybranych surowców jako źródła związków aktywnych będących modulatorami gorzkiego smaku w czekoladzie. Zbadano babkę płesznik, skorupki jaj, ekstrakt z marchwi, maltodekstrynę, aromat waniliowy oraz koncentrat białka serwatkowego (WPC). Związki te nie były wcześniej stosowane jako modulatory smaku w ciemnej czekoladzie, z wyjątkiem aromatu wanilii i białka serwatki. Dlatego wyniki opisanego badania pozwolą na ocenę nowych składników prozdrowotnych jako modulatorów smaku. Oceny sensoryczne w czekoladzie, pozwalające na ocenę wpływu efektu maskującego gorzkiego smaku, zostały zbadane wrażliwie - metodą pięciopunktową. Wybrane dodatki oceniono pod kątem działania cytotoksycznego na linii komórkowej raka piersi MCF 7. Skuteczność wybranych składników jako modulatorów gorzkiego smaku została potwierdzona w badaniach aplikacyjnych. W badaniach z czekoladą najlepszy efekt maskowania gorzkiego smaku uzyskano w próbach z ekstraktem z marchwi i koncentratem białka serwatkowego w połączeniu z wanilią. Wykazano, że proponowane dodatki modulujące gorzki smak, takie jak skorupki jaj, nie są cytotoksyczne w stosunku do komórek raka piersi. Dodatek surowców roślinnych, skorupek jajek i białek WPC może wpłynąć na gorzki smak czekolady, jednocześnie zwiększając prozdrowotny efekt.
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 9.

Tytuł:: Ultrasound-Assisted Extractions for Improving the Recovery of Phenolics and Charantin from Bitter Melon and for Increasing the Antioxidant, Antidiabetic and Anti-Obesity Activities of Its Extracts
Autorzy:: Lee, Jin Ju
Yoon, Kyung Young
Tematy:: bitter melon
ultrasound-assisted extraction
charantin
phenolic compounds
antioxidant activity
antidiabetic activity; Pokaż więcej
Wydawca:: Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Powiązania:: https://bibliotekanauki.pl/articles/2051043.pdf Link otwiera się w nowym oknie
Opis:: Bitter melon is rich in bioactive compounds and has a significant potential for commercial use as a functional food material. Its bioactive compound-rich extract was prepared using probe- or bath-type ultrasound-assisted extraction (UAE) with 60% (v/v) ethanol or distilled water. The composition and bioactivity of the extracts prepared using UAE was compared with those obtained by conventional extraction methods, such as autoclave extraction, ethanol extraction, and hot-water extraction. Although the yield of the autoclave extraction was the highest, the extracts obtained using UAE and aqueous ethanol exhibited a higher total phenolic content, antioxidant activity, antidiabetic activity (α-amylase and α-glucosidase inhibitory activities), and pancreatic lipase inhibitory activity than the conventional extracts. In particular, UAE with probe system and aqueous ethanol (UAE-P-E) was effective for extracting bioactive compounds, such as phenolics (total phenolic content of 18.73 mg GAE/g extract) and charantin (28.56 mg/g extract). Among all extracts, this prepared by UAE-P-E showed the highest DPPH radical scavenging activity (IC50 of 0.55 mg/mL), ferric reducing antioxidant power (250.5 μmol/g extract), and pancreatic lipase inhibitory activity (76.38% at a concentration of 3.0 mg/mL). These results suggest that bioactive compound-rich extracts from bitter melon obtained using UAE, especially UAE-P-E, are expected to have high application potential as a functional food material, and are also expected to be used as natural antioxidant, antidiabetic, and anti-obesity agents.
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 10.

Tytuł:: Numbers 5:11–31 as the Old Testament Background for Revelation 8:11
Autorzy:: Siemieniec, Tomasz
Tematy:: Revelation of John
Book of Numbers
Sotah ritual
bitter water
idolatry
adultery; Pokaż więcej
Wydawca:: Katolicki Uniwersytet Lubelski Jana Pawła II
Powiązania:: https://bibliotekanauki.pl/articles/43469334.pdf Link otwiera się w nowym oknie
Opis:: The article examines possible links between the ritual of bitter water, described in Numbers 5:11–31, and one of the aspects of the plague, described as the event following the third trumpet in the Book of Revelation (Rev 8:11). Such a connection has not been analysed by scholars so far. The ritual described in Numbers 5 not only has a legal meaning but it is also the starting point for a theological tradition of understanding adultery as a metaphor for Israel’s unfaithfulness to YHWH. The prophetic texts of the OT use motifs taken from Num 5 to depict the lawsuit that YHWH brings against the unfaithful people. According to the author of this article, the use of the motif of drinking bitter water in Rev 8:11 falls into a similar pattern. This is a ritual performed to reveal the guilt of the sinners described in Rev as hoi anthrōpoi.
Dostawca treści:: Biblioteka Nauki

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