cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14318260.v1
title: Morphology about the varieties mexican pomegranate fruit (Punica granatum) and its ripening stage

description: Abstract The pomegranate (Punica granatum) is a bush with abundant foliage originating from Iran, it was brought to Mexico during the time of the conquest and whose main characteristic is the fruit it generates, which is a big, globose berry with thick, shiny skin of red, green or yellow colour depending on the specie of pomegranate and the ripening stage in which itis founding. Recent research has shown that pomegranate contains chemical compounds with antioxidant and bactericidal activities resulting from its secondary metabolism as what are mainly polyphenols, terpenes and alkaloids, which affect the specific concentration of the state of maturity of the product and where most of them, polyphenolic compounds, are found in large quantities at this stage, presenting antioxidant activity and bactericide. The present article has the objective to analyse the ripening stage of three varieties of mexican pomegranate (Wonderful, Apaseo and Tecozautla) through a physicochemical characterization for which the morphology (sizes, colours and hardness) was analyzed as the amount of total suspended solids, pH and titratable acidity in the juice of the product to finish with the determination of the concentration of polyphenolic compounds with possible antioxidant and bactericide activity.
DOI: 10.6084/m9.figshare.14318261
title: Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.)

description: Abstract The study aimed to know how almonds from Pequi (Caryocar brasiliense Camb.), a byproduct of this fruit from Brazilian Cerrado, can be used to improve value to cereal bars. To respond to this question, the study characterized pequi almonds and cereal bars with pequi, and evaluate sensory acceptance. The preparation of cereal bars enriched with pequi almonds consisted of 3 formulations: standard (0%, pequi almond), formulation A (12.5% almond) and formulation B (25.0% almond). The best results were obtained through drying kinetics for the use of almonds in the formulations. Later, they were subjected to physicochemical analyses: moisture, ash and lipids, pH and soluble solids, crude fiber, proteins, sugar content and color index (L*, a* and b*), antioxidant capacity and sensory analysis which relied on 108 consumers. The blind test was applied and the information was used to evaluate the attributes: color, taste, texture, overall impression and purchase intention. Pequi almond obtained: 27.99% of fibers, 29.62% of proteins and 35.36% of lipids (composed mainly of oleic acid 57.65%, followed by 27.43% of palmitic acid). The results showed that the sensory acceptance for the consumers increased when they found out that the cereal bars contained pequi. Regarding the blind test (without information on the product), it was concluded that consumers appreciate new products with this fruit from the cerrado.
DOI: 10.6084/m9.figshare.14318261.v1
title: Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.)

description: Abstract The study aimed to know how almonds from Pequi (Caryocar brasiliense Camb.), a byproduct of this fruit from Brazilian Cerrado, can be used to improve value to cereal bars. To respond to this question, the study characterized pequi almonds and cereal bars with pequi, and evaluate sensory acceptance. The preparation of cereal bars enriched with pequi almonds consisted of 3 formulations: standard (0%, pequi almond), formulation A (12.5% almond) and formulation B (25.0% almond). The best results were obtained through drying kinetics for the use of almonds in the formulations. Later, they were subjected to physicochemical analyses: moisture, ash and lipids, pH and soluble solids, crude fiber, proteins, sugar content and color index (L*, a* and b*), antioxidant capacity and sensory analysis which relied on 108 consumers. The blind test was applied and the information was used to evaluate the attributes: color, taste, texture, overall impression and purchase intention. Pequi almond obtained: 27.99% of fibers, 29.62% of proteins and 35.36% of lipids (composed mainly of oleic acid 57.65%, followed by 27.43% of palmitic acid). The results showed that the sensory acceptance for the consumers increased when they found out that the cereal bars contained pequi. Regarding the blind test (without information on the product), it was concluded that consumers appreciate new products with this fruit from the cerrado.
DOI: 10.6084/m9.figshare.14318263.v1
title: Effect of walnut (Juglans Regia) consumption on hyperlipidemic adults

description: Abstract Present study was aimed to assess effect of walnut kernel with different dose on individuals with hyperlipidemia. Study was conducted at Fatima Memorial Hospital (FMH), Shadman, Lahore, Pakistan and 90 hyperlipidemic individuals were divided into 3 groups having no other disease. Total cholesterol (TC), triglycerides (TG), low density lipoprotein cholesterol (LDL-C) and high density lipoprotein cholesterol (HDL-C) were estimated in all three groups on 0 day (at start) 30th day and on 56th day of study. A significant (p &lt; 0.05) result was observed and blood lipid profile of individuals were seen to improve by consuming walnuts. Group B who were fed 25 g walnuts kernel per day for 56 days a decrease of 21.6% in serum TC, 28.9% in serum TG, 26.5% in LDL-C; and an increase of 27.1% in HDL-C was observed as compared to control group. Whereas group C individuals who were fed 50 g walnut kernel per day showed a decrease of 30.3% in serum TC, 37.2% in serum TG, 33.8% in LDL-C and an increase of 50.0% in HDL-C was observed. It was concluded that consumption (25 g and 50 g) of walnut kernel showed significant (p &lt; 0.05) improvements in lipid profile of hyperlipidemic individuals when consumed for 56 days.
DOI: 10.6084/m9.figshare.14318263
title: Effect of walnut (Juglans Regia) consumption on hyperlipidemic adults

description: Abstract Present study was aimed to assess effect of walnut kernel with different dose on individuals with hyperlipidemia. Study was conducted at Fatima Memorial Hospital (FMH), Shadman, Lahore, Pakistan and 90 hyperlipidemic individuals were divided into 3 groups having no other disease. Total cholesterol (TC), triglycerides (TG), low density lipoprotein cholesterol (LDL-C) and high density lipoprotein cholesterol (HDL-C) were estimated in all three groups on 0 day (at start) 30th day and on 56th day of study. A significant (p &lt; 0.05) result was observed and blood lipid profile of individuals were seen to improve by consuming walnuts. Group B who were fed 25 g walnuts kernel per day for 56 days a decrease of 21.6% in serum TC, 28.9% in serum TG, 26.5% in LDL-C; and an increase of 27.1% in HDL-C was observed as compared to control group. Whereas group C individuals who were fed 50 g walnut kernel per day showed a decrease of 30.3% in serum TC, 37.2% in serum TG, 33.8% in LDL-C and an increase of 50.0% in HDL-C was observed. It was concluded that consumption (25 g and 50 g) of walnut kernel showed significant (p &lt; 0.05) improvements in lipid profile of hyperlipidemic individuals when consumed for 56 days.
DOI: 10.6084/m9.figshare.14318264
title: Pink and white shrimps from the Brazilian coast: pigment identification, antioxidant activity and microbial quality under different freezing-times

description: Abstract Shrimps fishing, especially the pink (Farfantepenaeus brasiliensis and F. subtilis) and the white (Litopenaeus schmitti) ones, are relevant for the Brazilian Northeast economy, and their price depends on their aspect-quality. They are rich in lipids/proteins, which are a target for autolytic and microbial enzymes. These may not change the shrimps’ appearance but generate substances that may cause poisoning, as histamines. This work compared the microbial quality of fillets and shells of these three shrimps, harvested in two years, after cooking and storage under different freezing times (0- 90 days), as well as the total carotenoids (TC) and antioxidant activity (AA%) of ethanolic extracts from all the samples, using spectrophotometry and DPPH test. None histaminogenic and few mesophilic bacteria were isolated (all Gram+ species of Corynebacterium, Listeria, Arthrobacter, Bacillus and Erysipelothrix), but in lower number than the tolerability limit. The TC and AA% of fresh shells from time “zero” were always higher than those of fillets, mainly for F. subtilis. Cooking increased TC and AA% of fillets, but reduced them in shells, and both parameters declined along the freezing. Thin-layer chromatography and spectrophotometric scanning of all the extracts and standards evidenced astaxanthin as the main carotenoid.
DOI: 10.6084/m9.figshare.14318264.v1
title: Pink and white shrimps from the Brazilian coast: pigment identification, antioxidant activity and microbial quality under different freezing-times

description: Abstract Shrimps fishing, especially the pink (Farfantepenaeus brasiliensis and F. subtilis) and the white (Litopenaeus schmitti) ones, are relevant for the Brazilian Northeast economy, and their price depends on their aspect-quality. They are rich in lipids/proteins, which are a target for autolytic and microbial enzymes. These may not change the shrimps’ appearance but generate substances that may cause poisoning, as histamines. This work compared the microbial quality of fillets and shells of these three shrimps, harvested in two years, after cooking and storage under different freezing times (0- 90 days), as well as the total carotenoids (TC) and antioxidant activity (AA%) of ethanolic extracts from all the samples, using spectrophotometry and DPPH test. None histaminogenic and few mesophilic bacteria were isolated (all Gram+ species of Corynebacterium, Listeria, Arthrobacter, Bacillus and Erysipelothrix), but in lower number than the tolerability limit. The TC and AA% of fresh shells from time “zero” were always higher than those of fillets, mainly for F. subtilis. Cooking increased TC and AA% of fillets, but reduced them in shells, and both parameters declined along the freezing. Thin-layer chromatography and spectrophotometric scanning of all the extracts and standards evidenced astaxanthin as the main carotenoid.
DOI: 10.6084/m9.figshare.14318266.v1
title: The phytochemical profiles for walnuts (J. regia and J. sigillata) from China with protected geographical indications

description: Abstract There is little research about walnuts with the certification of protected geographical indications (PGIs), especially about iron walnut. In this study, the comparison of phytochemical profiles for common walnut (Juglans. regia) and iron walnut (Juglans. sigillata) with PGIs was investigated. The results showed that common walnut has advantage in polyunsaturated fatty acids (71.43%), polyphenols (39.65 mg/g), and flavonoids (21.72 mg/g), while iron walnut has advantage in α-tocopherol and γ-tocopherol (22.13 mg/kg and 420.72 mg/kg) and nutritive elements (Mn, Ba, Ni). Additionally, significant differences of palmitoleic acid, arachidic acid, eicosenoic acid, and flavonoids were existed in the two species walnuts, with highest variances of 87.05%. Compared with walnuts in other reports, walnuts with protected geographical indications have a higher level of beneficial fatty acids, especially for monounsaturated fatty acid. Finally, highly positive correlations were observed among amino acids for all analyzed walnuts, and oleic acid was negatively correlated with linoleic acid.
DOI: 10.6084/m9.figshare.14318266
title: The phytochemical profiles for walnuts (J. regia and J. sigillata) from China with protected geographical indications

description: Abstract There is little research about walnuts with the certification of protected geographical indications (PGIs), especially about iron walnut. In this study, the comparison of phytochemical profiles for common walnut (Juglans. regia) and iron walnut (Juglans. sigillata) with PGIs was investigated. The results showed that common walnut has advantage in polyunsaturated fatty acids (71.43%), polyphenols (39.65 mg/g), and flavonoids (21.72 mg/g), while iron walnut has advantage in α-tocopherol and γ-tocopherol (22.13 mg/kg and 420.72 mg/kg) and nutritive elements (Mn, Ba, Ni). Additionally, significant differences of palmitoleic acid, arachidic acid, eicosenoic acid, and flavonoids were existed in the two species walnuts, with highest variances of 87.05%. Compared with walnuts in other reports, walnuts with protected geographical indications have a higher level of beneficial fatty acids, especially for monounsaturated fatty acid. Finally, highly positive correlations were observed among amino acids for all analyzed walnuts, and oleic acid was negatively correlated with linoleic acid.
DOI: 10.6084/m9.figshare.14318267
title: GC-MS analysis of PAHs in charcoal grilled rabbit meat with and without additives

description: Abstract Rabbit meat is a good source of protein as compared to beef and chicken. The processing of rabbit meat gives attractive texture with a strong flavor. Charcoal grilling is a well-known cooking method which results in the formation of polycyclic aromatic hydrocarbons. Therefore, to determine the concentration of PAHs, rabbit meat samples were prepared with and without additives and analyzed for six PAHs (naphthalene, fluorene, phenanthrene, anthracene, fluoranthene, and pyrene) using gas chromatography-mass spectrometry (GC-MS). Naphthalene was dominant in all the samples and the highest naphthalene concentration (2.61 µg/g) was found in the foreleg sample (without additives) due to the presence of higher fat molecules. PAHs concentration was found to be significantly (p ≤ 0.05) lower by the addition of antioxidants. Lowest naphthalene concentration was observed in the back sample of seekh kebab (0.77 µg/g) with 1 h marinating duration. The content of pyrene was only noticed in foreleg (0.01 µg/g) and hind leg (0.03 µg/g) samples from reshmi kebab. The content of fluorene was not observed in all the samples.
DOI: 10.6084/m9.figshare.14318267.v1
title: GC-MS analysis of PAHs in charcoal grilled rabbit meat with and without additives

description: Abstract Rabbit meat is a good source of protein as compared to beef and chicken. The processing of rabbit meat gives attractive texture with a strong flavor. Charcoal grilling is a well-known cooking method which results in the formation of polycyclic aromatic hydrocarbons. Therefore, to determine the concentration of PAHs, rabbit meat samples were prepared with and without additives and analyzed for six PAHs (naphthalene, fluorene, phenanthrene, anthracene, fluoranthene, and pyrene) using gas chromatography-mass spectrometry (GC-MS). Naphthalene was dominant in all the samples and the highest naphthalene concentration (2.61 µg/g) was found in the foreleg sample (without additives) due to the presence of higher fat molecules. PAHs concentration was found to be significantly (p ≤ 0.05) lower by the addition of antioxidants. Lowest naphthalene concentration was observed in the back sample of seekh kebab (0.77 µg/g) with 1 h marinating duration. The content of pyrene was only noticed in foreleg (0.01 µg/g) and hind leg (0.03 µg/g) samples from reshmi kebab. The content of fluorene was not observed in all the samples.
DOI: 10.6084/m9.figshare.14318269.v1
title: Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from commercial yoghurt starter cultures

description: Abstract This research investigated the antimicrobial activity and antibiotic susceptibilities of nine Lactobacillus delbrueckii subsp. bulgaricus strains and nine Streptococcus thermophilus strains isolated from commercial yoghurt cultures. The antimicrobial activities of overnight culture strains against Bacillus cereus CECT 131, Bacillus subtilis ATCC 6633, Campylobacter jejuni NCTC 11351, Candida albicans ATCC 14053, Enterobacter aerogenes ATCC 13048, Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 7644, Pseudomonas aeruginosa ATCC 9027, Salmonella typhimurium ATCC 14028 and Staphylococcus aureus ATCC 12600 were investigated using the disc diffusion method. The antibiotic resistance/susceptibility profiles of the strains were determined using antibiotic discs, which included ampicillin (10µg), ampicillin (25µg), bacitracin (10µg), clindamycin (2µg), clindamycin (10µg), erythromycin (10µg), erythromycin (15µg), gentamicin (10µg), gentamicin (120µg), nalidixic acid (30µ), neomycin (10µg), novobiocin (5µg), oxacillin (1µg), penicillin (10units), streptomycin (25µg), streptomycin (300µg), tetracycline (30µg) and vancomycin (30µg). The results of the study showed that while the Streptococcus thermophilus strain SY8, Lactobacillus bulgaricus strains LY6, LY8, LY9 and LY10 showed antimicrobial activity for all test microorganisms, Streptococcus thermophilus SY5 strains showed the weakest antimicrobial effect. All the Lactobacillus bulgaricus and Streptococcus thermophilus strains were resistant to oxacillin (1μg) and nalidixic acid (30μg). Indeed, the highest antibiotic susceptibility was seen with antibiotics such as ampicillin (25μg), clindamycin (10μg) and erythromycin (15μg).
DOI: 10.6084/m9.figshare.14318269
title: Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from commercial yoghurt starter cultures

description: Abstract This research investigated the antimicrobial activity and antibiotic susceptibilities of nine Lactobacillus delbrueckii subsp. bulgaricus strains and nine Streptococcus thermophilus strains isolated from commercial yoghurt cultures. The antimicrobial activities of overnight culture strains against Bacillus cereus CECT 131, Bacillus subtilis ATCC 6633, Campylobacter jejuni NCTC 11351, Candida albicans ATCC 14053, Enterobacter aerogenes ATCC 13048, Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 7644, Pseudomonas aeruginosa ATCC 9027, Salmonella typhimurium ATCC 14028 and Staphylococcus aureus ATCC 12600 were investigated using the disc diffusion method. The antibiotic resistance/susceptibility profiles of the strains were determined using antibiotic discs, which included ampicillin (10µg), ampicillin (25µg), bacitracin (10µg), clindamycin (2µg), clindamycin (10µg), erythromycin (10µg), erythromycin (15µg), gentamicin (10µg), gentamicin (120µg), nalidixic acid (30µ), neomycin (10µg), novobiocin (5µg), oxacillin (1µg), penicillin (10units), streptomycin (25µg), streptomycin (300µg), tetracycline (30µg) and vancomycin (30µg). The results of the study showed that while the Streptococcus thermophilus strain SY8, Lactobacillus bulgaricus strains LY6, LY8, LY9 and LY10 showed antimicrobial activity for all test microorganisms, Streptococcus thermophilus SY5 strains showed the weakest antimicrobial effect. All the Lactobacillus bulgaricus and Streptococcus thermophilus strains were resistant to oxacillin (1μg) and nalidixic acid (30μg). Indeed, the highest antibiotic susceptibility was seen with antibiotics such as ampicillin (25μg), clindamycin (10μg) and erythromycin (15μg).
DOI: 10.6084/m9.figshare.14318272
title: Effects of Shenfu injection on shivering prevention and hemodynamic impact in elderly patients underwent transurethral resection of the prostate

description: Abstract We aim to investigate the effect of Shenfu injection before anesthesia on shivering and its impact on hemodynamic parameters. Eighty patients underwent transurethral resection of the prostate were randomized and received 50 mL Shenfu injection (experiment group) or 50 mL 0.9% sodium chloride injection (control group) before anesthesia. Incidence of shivering, axillary temperature, heart rate, systolic and diastolic blood pressure were monitored before, during, and after surgery. Compared to the control group, patients in the experiment group had significantly less decrease in temperature (36.02 ± 0.29 °C in the experiment group versus 35.50 ± 0.33 °C in the control group, p = 0.047). Patients in the experiment group had lower incidence of shivering (10% in the experiment group versus 27.5% in the control group, p = 0.042). On average, patients in the experiment group had significantly more stable hemodynamic parameters: with lower heart rate, less decrease in systolic and diastolic blood pressure (p &lt; 0.05 for all). No significant difference in adverse events were observed. Our study demonstrated that among elderly patients who received transurethral resection of prostate under combined spinal and epidural anesthesia, Shenfu injection before anesthesia prevented postoperative shivering and reduced the temperature and hemodynamic perturbation of anesthesia and surgery.
DOI: 10.6084/m9.figshare.14318272.v1
title: Effects of Shenfu injection on shivering prevention and hemodynamic impact in elderly patients underwent transurethral resection of the prostate

description: Abstract We aim to investigate the effect of Shenfu injection before anesthesia on shivering and its impact on hemodynamic parameters. Eighty patients underwent transurethral resection of the prostate were randomized and received 50 mL Shenfu injection (experiment group) or 50 mL 0.9% sodium chloride injection (control group) before anesthesia. Incidence of shivering, axillary temperature, heart rate, systolic and diastolic blood pressure were monitored before, during, and after surgery. Compared to the control group, patients in the experiment group had significantly less decrease in temperature (36.02 ± 0.29 °C in the experiment group versus 35.50 ± 0.33 °C in the control group, p = 0.047). Patients in the experiment group had lower incidence of shivering (10% in the experiment group versus 27.5% in the control group, p = 0.042). On average, patients in the experiment group had significantly more stable hemodynamic parameters: with lower heart rate, less decrease in systolic and diastolic blood pressure (p &lt; 0.05 for all). No significant difference in adverse events were observed. Our study demonstrated that among elderly patients who received transurethral resection of prostate under combined spinal and epidural anesthesia, Shenfu injection before anesthesia prevented postoperative shivering and reduced the temperature and hemodynamic perturbation of anesthesia and surgery.
DOI: 10.6084/m9.figshare.14318273
title: Physiological impact of putrescine on Trigonella foenum-graecum L. growing under temperature stress

description: Abstract It is important to determine the effect of the rapid environmental changes on plant physiological processes which were reflected on plant production and find the ways to alleviate their effects. This study was performed to study the role of putrescine in ameliorating the harmful effects induced by temperature stress. Priming treatment was applied to Trigonella by soaking the seeds in 5mM putrescine before exposure to the different temperature degrees (15 °C, 25 °C, 35 °C or 40 °C). At the age of 120 days old some yield parameters and physiological processes were measured. The results indicated that, 15 °C, 35 °C or 40 °C significantly decreased the yield parameters, carbohydrates and soluble proteins. Amino acids and phenols are accumulated in seeds which is considered an acclimation mechanism of plant against temperature stress. The results also, indicated an increase in the total unsaturated fatty acids and a decrease in the thickness and intensity of the β-esterase isoforms in plant seeds subjected to 15 °C and 35 °C. Temperature stress affects the plant production and application of putrescine improves the harmful effects.