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Articles 1 - 16 of 16
Full-Text Articles in Life Sciences
The Biological Activity Of Tea Tree Oil And Hemp Seed Oil, Lakatos Lakatos, Samuel Obeng Apori, Julie Dunne, Furong Tian
The Biological Activity Of Tea Tree Oil And Hemp Seed Oil, Lakatos Lakatos, Samuel Obeng Apori, Julie Dunne, Furong Tian
Articles
The interest in hemp seed oil (HSO) and tea tree oil (TTO) in the medical and food industries is increasing. The current study compares their bioactivity to other plant oils, mainly focusing on hemp seed oils (HSOs) with various cannabidiol (CBD) contents. A DPPH assay was employed to evaluate the antioxidant activity. The antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Salmonella enteritidis was evaluated using time–kill, minimum inhibition concentration (MIC), and Kirby–Bauer disk diffusion methods. Tea tree oil showed significantly higher antimicrobial activity against S. enteritidis compared to E. coli and S. aureus (p < 0.05). The antioxitant activity range (lowest to highest) was sesame < vetiver < rosehip < tea tree < organic hemp < pure hemp < 5% CBD < vitamin C. Tea tree oil and 5% CBD showed antioxidant activity at IC50 of 64.45 μg/mL and 11.21 μg/mL, respectively. The opposing antimicrobial and antioxidant results for TTO and HSO indicate that these activities arise from different components within the oil compositions.
Hemp Growth Factors And Extraction Methods Effect On Antimicrobial Activity Of Hemp Seed Oil: A Systematic Review, Klaudia Ostapczuk, Samuel Obeng Apori, Giovani Estrada, Furong Tian
Hemp Growth Factors And Extraction Methods Effect On Antimicrobial Activity Of Hemp Seed Oil: A Systematic Review, Klaudia Ostapczuk, Samuel Obeng Apori, Giovani Estrada, Furong Tian
Articles
The bioactive Hemp Seed Oil (HSO) is becoming very popular in the medical and research fields due to its antimicrobial properties against several diseases caused by bacteria and fungi. However, the effect of hemp-growing factors and extraction methods on the bioactivity of HSO does not receive adequate research attention. Therefore, this review aims to investigate the effect of growth factors and extraction methods on the antimicrobial activity of HSO. Articles were retrieved from Google Scholar and the Scopus database and screened against inclusion and exclusion criteria. The study revealed that HSO prefers warm climates and favorable humidity ranging from 20 …
Phenology Of Cupressaceae Urban Infrastructure Related To Its Pollen Content And Meteorological Variables, A. Monroy-Colín, J. M. Maya-Manzano, I. Silva-Palacios, R. Tormo-Molina, R. Pecero-Casimiro, Á. Gonzalo-Garijo, S. Fernández-Rodríguez
Phenology Of Cupressaceae Urban Infrastructure Related To Its Pollen Content And Meteorological Variables, A. Monroy-Colín, J. M. Maya-Manzano, I. Silva-Palacios, R. Tormo-Molina, R. Pecero-Casimiro, Á. Gonzalo-Garijo, S. Fernández-Rodríguez
Articles
Cupressaceae pollen is one of the major airborne allergens of the Mediterranean region and in other regions around the world. Pollen production of these species causes considerable allergic problems during winter, being this type of pollen the most abundant in this period of the year. This work aims to relate phenology, meteorology and airborne pollen records in these species. Aerobiological sampling was carried out in Badajoz (SW Spain) from 2016 to 2018 using Hirst-type volumetric sampler. Pollination phenology was studied in 50 specimens, ten of Cupressus macrocarpa, ten of Cupressus arizonica, 15 of Cupressus sempervirens and 15 of …
Hysplit As An Environmental Impact Assessment Tool To Study The Data Discrepancies Between Olea Europaea Airborne Pollen Records And Its Phenology In Sw Spain, Alejandro Monroy-Colín, J. M. Maya-Manzano, Rafael Tormo-Molina, Raúl Pecero-Casimiro, María Ángeles Gonzalo-Garijo, Santiago Fernández-Rodríguez
Hysplit As An Environmental Impact Assessment Tool To Study The Data Discrepancies Between Olea Europaea Airborne Pollen Records And Its Phenology In Sw Spain, Alejandro Monroy-Colín, J. M. Maya-Manzano, Rafael Tormo-Molina, Raúl Pecero-Casimiro, María Ángeles Gonzalo-Garijo, Santiago Fernández-Rodríguez
Articles
The olive tree (Olea europaea) is a native evergreen tree in the Mediterranean region, being one of the most important causes of seasonal respiratory allergies in Mediterranean countries. This work aims to relate flowering phenology, source tree distribution, meteorology, and airborne pollen records for this species and to analyse the possible arrival of air masses from distant areas during days when differences between the phenological and pollen peaks. Aerobiological sampling was carried out in Badajoz (SW Spain) for 4 years (2016–2019) using a Hirst volumetric sampler. Trees were geolocalized in the city and surrounding areas. The pollination phenology of 15 …
Relationship Of Ndvi And Oak (Quercus)Pollen Including A Predictive Model In The Sw Mediterranean Region, Rocío González-Naharro, Elia Quirós, Santiago Fernández-Rodríguez, Inmaculada Silva-Palacios, J. M. Maya-Manzano, Rafael Tormo-Molina, Raúl Pecero-Casimiro, Alejandro Monroy-Colin, Ángela Gonzalo-Garijo
Relationship Of Ndvi And Oak (Quercus)Pollen Including A Predictive Model In The Sw Mediterranean Region, Rocío González-Naharro, Elia Quirós, Santiago Fernández-Rodríguez, Inmaculada Silva-Palacios, J. M. Maya-Manzano, Rafael Tormo-Molina, Raúl Pecero-Casimiro, Alejandro Monroy-Colin, Ángela Gonzalo-Garijo
Articles
Techniques of remote sensing are being used to develop phenological studies. Our goal is to study the correlation among the Normalized Difference Vegetation Index (NDVI) related with oak trees included in three set data polygons (15, 25 and 50 km to aerobiological sampling point as NDVI-15, 25 and 50), and oak (Quercus) daily average pollen counts from 1994 to 2013. The study was developed in the SW Mediterranean region with continuous pollen recording within the mean pollen season of each studied year. These pollen concentrations were compared with NDVI values in the locations containing the vegetation under a study based …
Investigation Of Mechanisms Involved In Germination Enhancement Of Wheat (Triticum Aestivum) By Cold Plasma: Effects On Seed Surface Chemistry And Characteristics, Agata Los, Dana Ziuzina, Daniela Boehm, Patrick J. Cullen, Paula Bourke
Investigation Of Mechanisms Involved In Germination Enhancement Of Wheat (Triticum Aestivum) By Cold Plasma: Effects On Seed Surface Chemistry And Characteristics, Agata Los, Dana Ziuzina, Daniela Boehm, Patrick J. Cullen, Paula Bourke
Articles
Recent reports indicate that atmospheric cold plasma (ACP) treatment of seeds can enhance their germination, however, the mechanisms of action are not yet entirely clear. In the present work, we report on the effects of plasma treatment on wheat seed germination and seedling growth. Additionally, changes in the surface chemistry and characteristics of the wheat seeds exposed to plasma were investigated. Treatments of 30–60 s significantly enhanced the germination rate and showed positive effects on seedling growth. ACP resulted in changes of seed surface and chemical characteristics including water uptake and contact angle values. Changes in seed pH and total …
Proximate Composition And Anti-Nutritional Factors Of Fava-Bean (Vicia Faba), Green-Pea And Yellow-Pea (Pisum Sativum) Flour, Kim A. Millar, Eimear Gallagher, Roisin Burke, Sinead Mccarthy, Catherine Barry-Ryan
Proximate Composition And Anti-Nutritional Factors Of Fava-Bean (Vicia Faba), Green-Pea And Yellow-Pea (Pisum Sativum) Flour, Kim A. Millar, Eimear Gallagher, Roisin Burke, Sinead Mccarthy, Catherine Barry-Ryan
Articles
Pulse grains were identified as a key resource for food innovation during the International Year of the Pulse (IYP), 2016. Pulse flour offers a sustainable source of plant protein for innovation in protein enriched cereal based foods. Fava-bean (Vicia faba), green- and yellow-pea (Pisum sativum) flour were analysed for proximate composition, minerals, amino acids, phenolic content, phytic acid and trypsin inhibitory activity. Fava-bean flour had the highest protein content (28 g/100 g), while green-pea flour had the highest total dietary fibre content (15 g/100 g). All three flours contained essential amino acids in adequate quantity, highlighting them as a source …
Polyphenolic Content And Antioxidant Capacity Of White, Green, Black, And Herbal Teas: A Kinetic Study, Emer Shannon, Amit Kumar Jaiswal, Nissreen Abu-Ghannam
Polyphenolic Content And Antioxidant Capacity Of White, Green, Black, And Herbal Teas: A Kinetic Study, Emer Shannon, Amit Kumar Jaiswal, Nissreen Abu-Ghannam
Articles
Camellia sinensis teas, and tisanes derived from herbs or fruit, are rich in polyphenolic, antioxidant compounds. This study compared the total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), DPPH radical scavenging capacity, and caffeine content of teas (black, green, white, chamomile, and mixed berry/hibiscus) over a range of infusion times (0.5–10 mins) at 90°C. Green, followed by black tea, respectively, had the greatest TPC (557.58 and 499.19µg GAE/g), TFC (367.84 and 325.18µg QE/g), FRAP (887.38 and 209.38µg TE/g), and DPPH radical scavenging capacity (1233.03 and 866.39µg AAE/g). Caffeine content per cup (200mL) in black, green, …
Assessment Of Morphological Variation In Irish Brassica Oleracea Species, Mohamed El-Esawi, Paula Bourke, Kieran Germaine, Renee Malone
Assessment Of Morphological Variation In Irish Brassica Oleracea Species, Mohamed El-Esawi, Paula Bourke, Kieran Germaine, Renee Malone
Articles
This study aimed at assessing the morphological variation in 25 accessions of an Irish collection of Brassica oleracea using 44 morphological traits. The morphological traits showed a pronounced variation among accessions. Vegetative preflowering and maturity traits revealed higher variation than seedling traits. Of the 44 morphological descriptors used, 28 were significantly different and proved useful in examining diversity and differentiating among accessions studied. Principal component analysis (PCA) showed variation among accessions, where 87.24% of the total variation in the morphological data was separated on the first five components, indicating a high degree of correlation among traits studied. Cluster analysis grouped …
A Study Of The Physicochemical And Sensory Properties Of Organic And Conventional Potatoes (Solanum Tuberosum) Before And After Baking, Catherine Barry-Ryan, Roisin Burke, Clare Gilsenan
A Study Of The Physicochemical And Sensory Properties Of Organic And Conventional Potatoes (Solanum Tuberosum) Before And After Baking, Catherine Barry-Ryan, Roisin Burke, Clare Gilsenan
Articles
The objective of this study was to investigate if there were any differences in the physicochemical and sensory properties of organic and conventional potatoes (cv. Orla). The conventional potatoes had a lower dry matter content (P < 0.05) and a slightly softer texture (P V 0.05) than the organic potatoes. The trained panel perceived the conventional baked potato to be slightly softer, less adhesive and wetter than the organic baked potato (P
Modelling Browning And Brown Spotting Of Mushrooms (Agaricus Bisporus) Stored In Controlled Environmental Conditions Using Image Analysis, Catherine Barry-Ryan, Jesus Maria Frias, Leixuri Aguirre, Helen Grogan
Modelling Browning And Brown Spotting Of Mushrooms (Agaricus Bisporus) Stored In Controlled Environmental Conditions Using Image Analysis, Catherine Barry-Ryan, Jesus Maria Frias, Leixuri Aguirre, Helen Grogan
Articles
Mushrooms have a short postharvest shelf life compared to most vegetables, due to a very high metabolic activity and high water content, making them prone to microbial spoilage and to exhibit enzymatic browning. Storage conditions and natural product variability are both important factors that affect the management of mushrooms, and both of them can be managed using monitoring systems. In order to study the effect of the temperature and relative humidity on the whiteness decrease and appearance of brown spotting, an image analysis system was employed. Twenty five batches of mushrooms were subjected to combinations of three storage temperatures (T) …
Assessing The Effect Of Product Variability On The Management Of The Quality Of Mushrooms (Agaricus Bisporus), Catherine Barry-Ryan, Jesus Maria Frias, Leixuri Aguirre, Helen Grogan
Assessing The Effect Of Product Variability On The Management Of The Quality Of Mushrooms (Agaricus Bisporus), Catherine Barry-Ryan, Jesus Maria Frias, Leixuri Aguirre, Helen Grogan
Articles
To study the shelf-life of mushrooms, over 25 batches were subjected to three storage temperatures (T) (5, 15 and 25 ◦ C) and three storage relative humidity (RH) levels (70, 80 and 90%). The effect of T and the RH on the kinetics of quality attributes of the batches was studied by measuring water activity, turgor, colour (L, a* and b* in the Hunter Scale) and weight loss of three different tissues (cap, gills and stipe) of the mushroom. Linear mixed effect models, comprising polynomial models to describe quality kinetics and allowing for batch-to-batch and inside-batch nested variabilitystructure, were built. …
Quality Of Shredded Carrots As Affected By Packaging Film And Storage Temperature, Catherine Barry-Ryan, David O'Beirne
Quality Of Shredded Carrots As Affected By Packaging Film And Storage Temperature, Catherine Barry-Ryan, David O'Beirne
Articles
Different packaging films and storage temperatures were used to establish a range of equilibrium modified atmospheres for storage of shredded carrots. Quality and storage-life of the packaged shredded carrots were determined using sensory evaluation, microbial counts, and a range of physical tests. Minimal processing steps such as peeling and shredding caused physical damage, physiological stress, and enhanced microbial growth, leading to a reduced shelf life when compared to the whole vegetable. A P-plus microporous film (CO2 permeability of 29103mL.m 2.d 1.atm 1) was the most suitable for the storage of shredded carrots. Findings indicated that deterioration in these products was …
Effects Of Peeling Methods On The Quality Of Ready-To-Use Carrot Slices, Catherine Barry-Ryan, David O'Beirne
Effects Of Peeling Methods On The Quality Of Ready-To-Use Carrot Slices, Catherine Barry-Ryan, David O'Beirne
Articles
The effects of methods used for peeling and physiological age (over-wintering) on the quality and storage life of carrot disks packaged in modified atmosphere were examined. Commercial mechanical abrasion peeling using fine or coarse carborundum plates, was compared with carrots peeled by hand, before slicing into disks. Slices which had been peeled by abrasion had higher respiration rates, greater microbial contamination and growth rates, higher pH values, higher rates of weight loss and shorter microbiological shelf-lives than those which had been hand peeled. These results reflected the higher quality of the manually peeled carrots. Micrographs of the peeled surfaces confirmed …
Quality And Shelf-Life Of Fresh Cut Crrot Slices As Affected By Slicing Method, Catherine Barry-Ryan, David O'Beirne Prof
Quality And Shelf-Life Of Fresh Cut Crrot Slices As Affected By Slicing Method, Catherine Barry-Ryan, David O'Beirne Prof
Articles
The effects of slicing method on the quality and storage-life of modified atmo¬sphere packaged carrot slices were determined using microscopy, sensory evalu¬ation, microbial counts and a range of physical and chemical tests. Slicing caused physical damage, physiological stress and enhanced microbial growth. The se¬verity of these effects were in the order of blunt machine blade > sharp machine blade > razor blade. These findings provide insights into the magnitude and ba¬sis of slicing effects and also confirm the importance of gentle processing and the use of a sharp blade.
Ascorbic Acid Retention In Shredded Iceberg Lettuce As Affected By Minimal Processing, Catherine Barry-Ryan, David O'Beirne
Ascorbic Acid Retention In Shredded Iceberg Lettuce As Affected By Minimal Processing, Catherine Barry-Ryan, David O'Beirne
Articles
The effects of slicing method, packaging atmosphere and storage temperature were determined on total ascorbic acid (TAA) content of modified atmosphere packaged shredded lettuce. TAA was extracted from the lettuce samples and levels were monitored using either titration with 2,6-dichlorophenolindophenol solution or an assay kit. Slicing affected (p < 0.05) ascorbic acid retention in the order manual tearing > manual slicing > machine slicing. Flushing with 100% nitrogen increased retention (~5%, p < 0.05) over packages with product modified atmospheres. Storage at 3°C increased retention (~20%, p < 0.05) compared with storage at 8°C. Scores for product appearance generally followed losses of TAA in the lettuce (p < 0.05).