Dissertationen zum Thema „Dietary herbs and Spices“

8 pp.
Studies have demonstrated the health benefits of herbs and spices from antioxidant capacity, anti-inflammatory properties, and cancer-preventative or cancer-fighting properties. Additionally, herbs and spices are beneficial to reducing salt and fat intake by providing an alternative method for flavoring food. The addition or increase of herbs and spices in a regular diet may increase consumption of vegetables. This article explains the definitions of herbs and spices, as well as the positive health benefits associated with both. This article also outlines how to find and incorporate many herbs and spices available to Arizonans and the surrounding community into everyday diet, while including the affordability of each.

Colorectal cancer (CRC) is one of the most commonly diagnosed types of cancer in the developed countries and the incidence is rising in the developing regions. Chronic inflammation, which is propagated by overexpression of cyclooxygenase-2 (COX-2) and its major product prostaglandin E2 (PGE2), plays a key role in the development of CRC. Culinary herbs and spices (CHS) are rich in polyphenols, have a high anti-oxidant capacity and possess anti-inflammatory activity. It has been shown that CHS inhibit the growth of CRC cells, however, their anti-carcinogenic mechanisms are mainly unknown. Hence, the aim of this study was to identify the CHS that were most potent inhibiting the growth of CRC cells, and subsequently to elucidate their anti-carcinogenic mechanisms, in particular, focusing on COX-2, the Wnt/β-catenin signalling pathway, and proteins involved in apoptosis. Another goal was to investigate whether combining the CHS would result in synergistic effects on the above. This study demonstrated that CHS extracted in water/or ethanol and their combinations inhibited CRC cell growth. This study also revealed that the most potent CHS extracted in ethanol (turmeric (TE), bay leaf (BLE) and ginger (GE)) and combinations downregulated the expression of COX-2 and suppressed COX-2 activity by reducing PGE2 release; their effect was comparable to that of the selective COX-2 inhibitor Celecoxib (50 μM). These CHS also induced apoptosis in CRC cells by targeting several key proteins: p53, caspase-3, and PAPR. However, the CHS did not have an effect on Wnt signalling pathway, which partially could be due to insufficient treatment time. In conclusion, this study demonstrated that CHS and their combinations inhibited CRC cell growth, inhibited COX-2 expression and activity, and modulated several key molecules involved in the development of CRC. Based on these findings, CHS have the potential to be utilized for CRC chemoprevention and possibly be used as a complimentary treatment. However, in vivo studies are needed to establish the true potential of these foods.

Projeto de Pós-Graduação/Dissertação apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Mestre em Ciências Farmacêuticas
Nos últimos anos a procura e utilização das ervas aromáticas e especiarias, não somente para uso culinário mas também, como forma de tratamento e prevenção de doenças torna-se cada vez mais evidente. Parecem ter menos efeitos adversos que alguns medicamentos e é uma terapia alternativa muito adotada. A composição química de algumas plantas medicinais como o gengibre, o alho e o funcho, apresenta efeitos terapêuticos benéficos para o combate de uma panóplia de patologias e estados de saúde desde há milhares de anos. Porém, como em todos produtos fitoterapêuticos e farmacológicos, também existem efeitos adversos, dai que seja necessário o seu uso racional quando utilizados como adjuvantes terapêuticos. Neste trabalho foi feita uma revisão bibliográfica acerca das principais caraterísticas de cada uma das especiarias e ervas aromáticas acima referidas no que toca à sua origem botânica, composição química, partes das plantas mais utilizadas e ainda produtos alimentícios e medicamentosos onde podem ser encontradas. As precauções e contraindicações que devem ser respeitadas também são descritas igualmente ao longo deste trabalho científico, dando especial ênfase aos efeitos benéficos e adversos que cada uma das plantas pode desencadear na saúde dos indivíduos. The last few years have demonstrated that the search and use of herbs and spices not only for domestic affairs but also as a way of prevention and treatment of several diseases becomes more visible, as they possess less side effects than some of the drugs available in the market, becoming now the most used alternative therapy for users. The chemical composition of some plants such as ginger, garlic and fennel allow the users several beneficial effects in the control and set-to of panoply of pathologies and health state for thousands of years. However, as all the others phytotherapeutical and pharmacological products, they entail positive and negative effects, which reinforces the importance of highlighting these for the rational use of the mentioned plants as therapeutic adjuvant. In this thesis a bibliographic revision has been made related to the main characteristics of each one of the spices and herbs mentioned above regarding their botanic origin, chemical composition, most used parts of the plants and also alimentary products and drugs where they can be found. The precautions and contraindications, which must be respected, are likewise equally described along this scientific work, with a special emphasis to the beneficial and side effects that these plants can arouse, in general, in every living being’s health.

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O Brasil é o país com a maior biodiversidade do mundo, o que não se reflete na dieta da população, que obedece um regime monótono baseado em poucas espécies alimentícias. Os condimentos seguem a mesma lógica, sendo que os mais consumidos no país são espécies exóticas, muitas vezes cultivadas em outros países e importadas. A exploração sustentável dos recursos vegetais, inclusive espécies condimentares, pode representar a valorização e resgate cultural, preservação do meio ambiente com a exploração de recursos florestais não madeireiros, geração de renda para toda a cadeia produtiva, desenvolvimento de novos produtos e pode trazer benefícios na saúde coletiva com a diversificação da alimentação e uso de substâncias bioativas. Ao longo do trabalho são abordados diferentes aspectos referente a prospecção de plantas condimentares no Brasil. Partindo de questões relativas a legislação e normatização ao longo da revisão, no primeiro capítulo é abordado o uso histórico de plantas condimentares e alimentícias no Brasil colonial; na sequência é analisado o mercado de plantas condimentares, especificamente de insumo (sementes) e os produtos disponíveis nos mercados e por último é realizada uma análise sobre as plantas condimentares disponíveis no Brasil. No capítulo 1, através de análises de trabalhos de 18 autores que estiveram no Brasil entre os séculos XVI e XVII são levantadas 729 citações de plantas alimentícias, das quais foi possível identificar 124 espécies. Destas, 60% eram nativas. Em um curto período foram introduzidas diversas espécies exóticas no país. Entre as plantas condimentares, as pimentas do gênero Capscicum eram as mais importantes e entre as alimentícias a mandioca, abacaxi, batata-doce e milho foram as mais citadas. É possível dizer que neste período ocorreu uma rápida e intensa troca de plantas com outras regiões do mundo. A presença de espécies exóticas e naturalizadas, nativas da Américas, evidenciam a intensa troca entre populações indígenas. Muitas espécies nativas caíram em esquecimento e desuso e seu resgate poderia contribuir com a preservação destas espécies e de seu ambiente de ocorrência. No capítulo 2, o objetivo foi compreender aspectos sobre o mercado de plantas condimentares no Brasil, com foco nos insumos disponíveis para os produtores e produtos disponíveis ao mercado consumidor. Para a análise do mercado de insumos de plantas condimentares foram analisados os catálogos de 12 empresas que trabalham neste segmento. E para o estudo dos condimentos disponíveis no mercado brasileiro foram analisados os catálogos de 62 empresas que trabalham neste setor no Brasil. Entre as empresas de sementes que atuam no Brasil são comercializadas 55 espécies consideradas condimentares, com maior destaque para as hortaliças-condimento e as pimentas do gênero Capsicum. Sobre os produtos disponíveis no mercado para consumidores, foram encontradas 107 tipos de condimento simples (não misturado) e 145 temperos mistos, entretanto nas duas categorias poucas espécies ou misturas são brasileiras. Com estes dados é possível ponderar que a produção de diferentes espécies cultivadas fica limitada ao acesso às sementes e mudas disponíveis no mercado e que o mercado de plantas condimentares no Brasil é bem estabelecido, mas dominado por espécies exóticas e produzidas, em grande parte, fora do país, enquanto espécies nativas do Brasil são negligenciadas e poderiam ocupar um espaço maior no mercado nacional. No capítulo 3, foi estudada a ocorrência e o uso de plantas condimentares no Brasil, a partir de ampla revisão de literatura. Das 923 espécies com uso condimentar disponível no Brasil, 499 são nativas do país, entretanto, ainda muitas são subutilizadas. As plantas levantadas foram divididas em 22 categorias de uso. A distribuição das plantas pelo Brasil por estados e biomas reflete de certa forma a biodiversidade de cada região, assim como o número de estudos e coletas realizadas por região. Existem diversas oportunidades interessantes para a exploração econômica destas plantas, faltando entretanto estudos sobre sua composição química e segurança, além de trabalhos sobre seu manejo sustentável e nível de conservação. Neste processo questões referentes a conservação de cada espécie, porte e hábito de crescimento devem ser levadas em conta. Com todos os resultados obtidos, é possível concluir que apesar de bem estabelecida, a cadeia produtiva de plantas condimentares ainda possui algumas limitações, sobretudo no cultivo comercial no Brasil e a exploração de espécies nativas do Brasil. A produção delas ainda é restrita assim como a sua disponibilidade em apenas alguns setores do mercado. Ainda há um enorme potencial para o uso de plantas nativas do Brasil na alimentação humana. Mas seriam necessários estudos referentes a composição, segurança, manejo e produção de cada uma destas espécies, para viabilizar sua exploração sustentável. Este estudo não esgotou o assunto sobre o tema, visto que outras espécies podem ser adicionadas ou retiradas destas listas, de acordo com novos trabalhos que surgirem.
Brazil is the country with the biggest biodiversity in the world, which is not reflected in the diet of the population, which obeys a monotonous regime based on few edible plants. Condiments follow the same logic, and the most used in the country are exotic species and imported from other countries. Sustainable exploitation of plant resources, including spice species, can represent cultural recovery, preservation of the environment through the exploitation of non-timber resources, generation of income for the entire production chain, development of new products and can bring health benefits and food and nutrition safety. Throughout this work are discussed different aspects regarding the prospecting of condiment plants in Brazil. Based on issues related to legislation and regulations and definitions presented in the revision, the first chapter addressed the historical use of condiment and food plants in colonial Brazil; In the sequence the market of condiment plants, specifically of input (seeds) and the products available in the markets, were analyzed. In the last chapter an analysis was performed on the condiment plants available in Brazil. In chapter 1, through the analysis of works of 18 authors that were in Brazil between the XVI and XVII centuries, 729 citations of food plants were raised, of which it was possible to identify 124 species. Of these, 60% are native from Brazil. In a short period, several exotic species were introduced in the country. Among the spice plants, Capscicum peppers were the most important for the local people and cassava, pineapple, maize and sweet potatoes were the most cited crops. It is possible to say that during this period there was a rapid and intense exchange of plants with other regions of the world. The presence of exotic and naturalized species native to the Americas evidences the exchange among indigenous populations. Many native species have fallen into disuse and their rescue could contribute to the preservation of these species and their environment of occurrence. In Chapter 2, the objective was to understand aspects of the market of condiment plants in Brazil, focusing on the inputs available to producers and products available to the consumer market. For the analysis of the market of spice plant inputs, the catalogs of 12 seed companies working in this segment were analyzed. And for the study of condiments available in the Brazilian market, the catalogs of 62 companies working in this sector in Brazil were analyzed. Among the seed companies operating in Brazil, 55 species commercialized are considered condiment, with emphasis on the vegetables-condiment and the peppers of the genus Capsicum. About the products available on the market for consumers, 107 types of simple condiment (unmixed) and 145 mixed condiments were found, although in the two categories few species or mixtures are Brazilian. With these data it is possible to consider that the production of different cultivated species is limited to the access to the seeds available in the market and that the market of condiment plants in Brazil is well established, but dominated by exotic species and produced, to a large extent, abroad of the country, while native species of Brazil are little explored, and could occupy a larger space in the national market. In chapter 3, the availability and use of condiment plants in Brazil was studied, from literature review. Of the 923 species with condiment use available in Brazil, 499 are native to Brazil, however many are still underutilized. The raised plants were divided into 22 categories of use. The distribution of plants by Brazil states and biomes reflects the biodiversity of each region, as well as the number of studies and collections carried out by region. There are several interesting opportunities for the economical exploitation of these plants, but there are a lack studies on their chemical composition and safety, as well as works on their sustainable management and conservation level. In this process questions regarding the conservation of each species, size and habit of growth and part used should be taken into account. With all the results obtained, it is possible to conclude that, although well established, the productive chain of condiment plants has some limitations, mainly in the commercial cultivation in Brazil and the exploration of native species of Brazil. Their production is still restricted and their availability are only in few sectors of the market. There is still enormous potential for the use of native plants in Brazil for human consumption. But studies on the composition, safety, management and production of each of these species would be necessary to enable their sustainable exploitation. This study has not exhausted the the subject, since other species can be added or removed from these lists, according to new researches.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
In the Amazon floodplain ecosystem, farming systems developed by smallholders are made and represented by a variety of useful plant species, which are maintained and managed in accordance with the water cycle of the Amazon River. Among the relevant types of agricultural crops in homegardens, for example, there is the cultivation of herbs and spices, which are largely responsible for the generation of income in local rural communities. In this context, taking into consideration the importance of not only economic, but above all social, cultural and food plants of these species, this study sought to characterize the farming systems of herbs and spices in the communities of Santa Luzia do Baixio (Iranduba) and San Francisco community (Careiro da Várzea).Therefore this research aims to contribute to a better understanding of the reality of agricultural riparian caboclos who grow these plant species. Given that the communities in focus are among the leading producers of vegetables, medicinal and fruit that supply the marketing centers (fairs, markets) in the metropolitan region of Manaus. That research was characterized as descriptive, and tools for data collection were: participatory meetings, socioeconomic form, semi-structured interviews, participant observation, oral histories, and georeferencing. The information generated from the use of research tools have gone through the process of ordering and sequencing data, tabulation and construction of charts, tables, summaries and storage in a database for later analysis. Thus, the methodology allowed to obtain the following results: The cultivation of herbs and spices in family units are performed in the subsystem miscellaneous production (yard agroforestry), interspersed with other species. The production system of herbs and spices is maintained by farmers through the maintenance and conservation of the species through the exchange of plant species (seedlings, cuttings, tiller) and storage of seeds from the plant itself. Among the forms of persistence of farmers in their agricultural practices are: traditional knowledge that is perpetuated in the conviviality of the younger to the older, labor, family labor, the main responsible for the crops, women, and agricultural diversity that assist in income, food and culture maintenance of riparian caboclos. However, during the cultivations, there are limiting factors, among them: the seasonality of the river, where the agricultural use of land is determined by water levels.
Em ecossistema de várzea amazônica, os sistemas de cultivo desenvolvidos por agricultores familiares, são compostos e representados por uma diversidade de espécies vegetais úteis, que são mantidas e manejadas em conformidade com o ciclo das águas do rio Amazonas. Dentre os tipos relevantes de cultivos agrícolas nos quintais agroflorestais, por exemplo, há o cultivo de espécies de plantas medicinais aromáticas e condimentares, as quais são responsáveis em grande parte pela geração de renda nas comunidades rurais locais. Neste contexto, levando-se em consideração a importância, não só econômica, mas sobretudo social, cultural e alimentícia destas espécies de plantas, esta pesquisa objetiva caracterizar os sistemas de cultivo das plantas medicinais aromáticas e condimentares nas comunidades de Santa Luzia do Baixio (Iranduba) e comunidade São Francisco (Careiro da Várzea). Sendo assim esta pesquisa visa contribuir para um melhor entendimento acerca da realidade agrícola dos caboclos ribeirinhos que cultivam estas espécies de plantas. Tendo em vista que as comunidades em foco estão entre as principais produtoras de hortaliças, medicinais e frutíferas que abastecem os centros de comercialização (feiras, mercados) da região metropolitana de Manaus. A referida pesquisa caracterizou-se como descritiva, e as ferramentas para a coleta de dados foram as seguintes: reuniões participativas, formulário socioeconômico, entrevista semi-estruturada, observação participante, relatos orais, e Georreferenciamento. As informações geradas a partir da utilização dos instrumentos de pesquisa, passaram por processo de ordenação e sequenciamento de dados, tabulação e construção de quadros, tabelas, resumos e armazenamento em banco de dados para posterior análise. Desta forma, a metodologia utilizada permitiu a obtenção dos seguintes resultados: Os cultivos de plantas aromáticas e condimentares nas unidades familiares são realizados em miscelânea no subsistema de produção (quintal agroflorestal), intercaladas com outras espécies. O sistema de produção das plantas medicinais, aromáticas e condimentares é mantido pelos agricultores familiares através da manutenção e conservação das espécies através de trocas de espécies vegetais (mudas, estacas, perfilho) e armazenamento de sementes retiradas do próprio plantio. Dentre as formas de persistência dos agricultores em suas práticas agrícolas, estão: conhecimento tradicional que é perpetuado no convívio dos mais novos com os mais velhos, a mão-de-obra familiar, sendo as principais responsáveis pelos cultivos, as mulheres, e a diversidade agrícola que auxiliam na renda, alimentação e manutenção da cultura dos caboclos ribeirinhos. No entanto, durante os cultivos, existem os fatores limitantes, dentre os quais: a sazonalidade do rio, no qual o uso agrícola do solo é determinado pelo nível das águas.

Commercial herbs, spices and their essential oils from Libya were examined for their toxicological and antilisterial properties. In order to achieve this, 153 samples of milk and dairy products were examined for the isolation of L. monocytogenes and other Listeria spp. and also for their general microbiological qualities. The latter were found to conform to European and American microbiological specifications. Listeria monocytogenes was not isolated from any of the products, but isolated from swabs of the floor of a Glasgow dairy factory and they were identified as serotypes 1I2b and 4b. However, L. seeligeri and L. grayi were isolated from ice cream samples at (0.7 % of the total products). Studies on the growth and survival conditions (salt concentration, pH, temperature and atmospheres) of the isolates and 5 typed cultures of L. monocytogenes varied. The susceptibilities of L. monocytogenes to gentamicin (30 Jlglml) , kanamycin (25 Jlglrnl) , penicillin G (30 Jlglml) , tetracycline (25 Jlglrnl) , streptomycin (10 units), ampicillin (10 units) and erythromycin «0.005-1.0Jlglml); the susceptibilities were within the range of the breakpoints of Minimum Inhibitory Concentration (MIC). The MIC ranged from <0.005 to 148 Jlglml for all the antibiotics tested. The susceptibilities of L. monocytogenes to probiotic bacteria included B. bifidum 0795, B. breve NCIMB 2258, B. adolescentis NCIMB 2204, Lb. bulgaricus NCFB 1489 and Lb. plantarum DSM 12028 were 100, 57, 34, 34 and 28% respectively. However, the susceptibilities of L. seeligeri and L. grayi to B. adolescentis NCIMB 2204, B. breve NCIMB 2258, B. bifidum 0795, Lb. plantarum DSM 12028, Lb. bulgaricus NCFB 1489 and Lb. acidolescentis NCIMB 2204 were 100,100, 100, 50, 50 and 50 % respectively. The antilisterial activity of the water extracts was lower than the essential oils. The MIC value of clove, mustard green and black seed oils were < 0.01 - 1.1, 0.019 - 0.43 and 0.09 - 0.85 Jlglml respectively and 625.00 Jlglml for cinnamon and thyme oils. In contrast, garlic, coriander, mustard seed, castor and red chili oils had no antilisterial activity against L. monocytogenes, L. seeligeri and L. grayi. However, chili oils in diethyl ether had antilisterial activity against L. monocytogenes, L. seeligeri and L. grayi. The cytotoxic effects of the essential oils showed that the MIC of clove oil was less than the inhibition concentrations of 50% (lCso) listerolycin 0 (LLO) which affected L. monocytogenes isolates, but did not have any effect on the cell lines used (Vero and Hep_2

Lietuvoje prieskoninės arbatos tampa populiaresnės, dėl prieskonių ir žolių vis labiau atskleidžiamų teigiamų savybių žmogaus sveikatai. Tačiau jų pasirinkimas yra dar nedidelis. Tyrimo tikslas buvo sukurti kelias prieskoninių arbatų kompozicijas ir įvertinti jų juslines savybes bei antimikrobinį poveikį. Buvo sukurtos keturios arbatų kompozicijos: „Virškinimo arbata“, „Rytinė arbata“, „Vakarinė arbata“ ir „Afrodiziakas“. Arbatų kompozicijos buvo maišomos namų sąlygomis. Juslinės savybės vertintos taikant juslinės aprašomosios analizės metodus. Specialiai apmokyta 6 vertintojų grupė atrinko pagrindines arbatų kompozicijų savybes. Antimikrobinės arbatų kompozicijų savybės buvo įvertintos difuzijos į agarą metodu prieš Staphylococcus epidermidis, Staphylococcus aureus, Escherichia coli, Salmonella typhimurium. Atlikta arbatų kompozicijų juslinė analizė parodė, kad skirtingos sudėties arbatos mėginiai skyrėsi instrumentiniu metodu įvertintos spalvos charakteristikomis. Juslinės skonio ir kvapo savybės priklausė nuo arbatos sudėties, ir nors visų arbatos mėginių skonis ir kvapas buvo gana intensyvūs, sodrūs, tačiau atskiri jaučiami skoniai ir kvapai priklausė nuo arbatos sudėties. Preliminarus priimtinumo vertinimas parodė, kad „Afrodiziako“ arbatos skonis ir kvapas vertintas kaip mažiau priimtini nei kitų arbatos mėginių, gal būt, todėl, kad jos skonis, kvapas bei pojūtis burnoje labiau priminė buljoną nei arbatą, o tai daugeliui vartotojų yra neįprasta. Priimtino vartotojams... [toliau žr. visą tekstą]
Spice tea is becoming more popular in Lithuania regarding spices and herbs growing disclosed positive characteristics to human health. However, their selection is still limited. The goal of the research was to create a few teas compositions of spices and evaluate the organoleptic characteristics and antimicrobial effect. There were created four tea compositions, "Digestive Tea", "Morning Tea", "Evening Tea" and "Aphrodisiac". Tea compositions were home-made. Organoleptic characteristics were tested using descriptive sensory analysis methods. Specially trained 6 assessors group has sorted main characteristics of the tea compositions. Antimicrobial compositions of tea were evaluated by the agar diffusion method against Staphylococcus epidermidis, Staphylococcus aureus, Escherichia coli, Salmonella typhimurium. Analysed teas sensory compositions showed that differences were found in tea compositions characteristics based on instrumental colour analysis instrumental method. Sensory flavour and aroma characteristics were based on the tea composition, despite all tea samples – flavour and fragrance were quite intense, however separately felt flavours and fragrances were based on, composition of tea. Preliminary assessment of the acceptability showed that the "Aphrodisiac" tea flavour and aroma selected as less acceptable than other tea samples, perhaps because of its taste, aroma and mouth feel were more like as broth than tea, which is unusual for most of the users. To consumers... [to full text]

Orientador: Marise Aparecida Rodrigues Pollonio
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O desenvolvimento de produtos alimentícios com propriedades mais saudáveis é uma das tendências mais relevantes na atualidade, favorecido por novas orientações nutricionais e por mudança de hábitos dos consumidores. A reformulação lipídica de produtos cárneos implementada pelo uso de componentes substitutos à gordura saturada, nesse contexto, tem sido tema de muitas pesquisas. Desta forma, o objetivo deste estudo foi avaliar os efeitos da adição de óleo de linhaça como substituto parcial de gordura suína em produto cárneo tipo mortadela sobre suas características físico-químicas e sensoriais. Inicialmente, foi realizado um delineamento fatorial composto central para determinar os efeitos do teor de gordura (5-20%) e do óleo de linhaça (2,5-12,5%) sobre a estabilidade da emulsão, perfil de textura, cor e aceitação sensorial. O teor de gordura influenciou os atributos firmeza e mastigabilidade em valores acima de 15% nas amostras. Os valores de L* e b* foram significativamente maiores (p<0,05) para as formulações contendo óleo de linhaça na maioria dos níveis avaliados. A adição do óleo de linhaça pré-emulsionado com caseinato de sódio contribuiu para a melhora da estabilidade do batter cárneo. Com relação às propriedades sensoriais, a adição de óleo de linhaça influenciou principalmente os atributos aroma, cor e sabor, resultando em notas menores nas formulações com óleo quando comparadas com a formulação controle. Posteriormente, foram estudadas diferentes ervas e especiarias como componentes antioxidantes para serem utilizadas na formulação de melhores resultados da fase anterior. As ervas que apresentaram maior efeito antioxidante foram o coentro, salvia e pimenta branca, segundo as melhores respostas em teste de oxidação lipídica acelerada. Foi também observado um efeito pró-oxidante na salsa. Na última etapa do estudo, uma formulação previamente selecionada na primeira fase com 60% de substituição da gordura suína por óleo de linhaça, adicionada de blends de ervas e especiarias com melhores resultados antioxidantes, foi avaliada através das. análises de perfis de ácidos graxos, cor, perfil de textura, estabilidade de emulsão, TBARS e aceitação sensorial. As amostras de uma forma geral apresentaram menores valores para firmeza e mastigabilidade em relação à formulação padrão. Os blends de ervas e especiarias influenciaram a cor objetiva com maiores valores de b* e menores de L* em relação à formulação padrão com óleo e sem ervas. Os blends de ervas e especiarias conferiram proteção antioxidante aos produtos até o 30º dia de armazenamento sob refrigeração. Houve um aumento considerável de PUFAs e uma diminuição na relação ?-6/?-3 na formulação estudada quando comparada à formulação controle, além de uma boa aceitação sensorial sem diferenças perceptíveis na textura e com notas semelhantes ao padrão para o sabor e o aroma. As características físico-químicas e sensoriais demonstram que é possível produzir uma mortadela mais saudável com um perfil lipídico favorável sob aspecto nutricional, com até 60% de substituição da gordura suína por óleo de linhaça, rico em ácidos graxos polinsaturados
Abstract: The development of food products with healthier properties is one of the more relevant current, favored by new nutritional guidelines for nutrition and changing habits of consumers. The reformulation of lipid meat products implemented by the use of substitute components to saturated fat in this context has been the subject of many investigations. Thus, the aim of this study was to evaluate the effects of addition of linseed oil as a partial replacement of pork fat in bologna sausage on its characteristics physical-chemical and sensory. Initially, was realized a factorial central composite design to determine the effects of fat content (5-20%) and linseed oil (2.5 to 12.5%) on the emulsion stability, texture profile, color and acceptance sensory. The fat content influenced the attributes firmness and chewiness at concentrations above 15% in the samples. The values of L * and b * were significantly higher (p<0.05) for formulations containing linseed oil in majority of the level evaluated. The addition of linseed oil pre-emulsified with sodium caseinate contributed to the improved stability of the meat batter. With respect to sensory properties, the addition of linseed oil influenced mainly attributes aroma, color and flavor, resulting in lower scores in the formulations with oil when compared with the control formulation. Later, was studied different herbs and spices as antioxidant compounds for use in the formulation with better results of the previous phase. The herbs with the highest antioxidant effect are coriander, sage and white pepper, referring the best answers to the test of accelerated lipid oxidation. It was observed a pro-oxidant effect in parsley. In the last stage of the study, a formulation previously selected in the first phase with 60% substitution of pork fat in linseed oil, plus blends of herbs and spices with the best results antioxidants, was evaluated by analysis of fatty acid profiles, color, texture profile, emulsion stability, TBARS and sensory acceptance.The samples generally showed lower values for firmness and chewiness than the standard formulation. The blends influenced in the objective color with higher values of b * and lower L * compared with standard formulations with oil and without herbs. The blends of herbs and spices conferred antioxidant protection to the products until the 30th day of refrigerated storage. There was a considerable increase of PUFAs and a decrease in the ratio ?-6/?-3 formulation studied when compared to the control formulation, besides good sensorial acceptance without noticeable differences in texture and notes similar to the standard for flavor and aroma. The physico-chemical and sensory characteristics demonstrated that it is possible to produce a healthier bologna sausage with a favorable lipid profile in the nutritional aspect, with up to 60% substitution of pork fat in linseed oil, rich in polyunsatured fatty acids
Mestrado
Tecnologia de Alimentos
Mestre em Tecnologia de Alimentos

Os antioxidantes são substâncias capazes de inibir a oxidação lipídica, responsável pela produção de compostos de cor, aroma e sabor indesejáveis. Na busca por produtos naturais associada à crescente preocupação com a saúde do consumidor, à vista dos possíveis riscos que o uso irregular dos antioxidantes sintéticos pode acarretar ao homem, torna-se essencial verificar a viabilidade do emprego de compostos naturais, com poder antioxidante, em um óleo cuja suscetibilidade à oxidação é reconhecidamente elevada. Com esse objetivo, o presente trabalho avaliou a proteção antioxidante oferecida por extratos hidroalcoólicos de especiarias ao óleo de soja. Os resultados físico-químicos do teor de compostos fenólicos totais, do sequestro do radical livre DPPH (1,1-difenil-2-picrilidrazil), Trolox, da estabilidade oxidativa, através de teste acelerado em estufa e em Rancimat, e da qualidade oxidativa, como o índice de peróxido e a absortividade na faixa do UV, foram base para a seleção dos extratos de alecrim, sálvia, tomilho e orégano, os quais apresentaram maior potencial antioxidante. Os extratos de alecrim, sálvia e tomilho, adicionados ao óleo de soja, foram igualmente eficientes em sua ação antioxidante no teste acelerado em estufa. O óleo, adicionado destes extratos, foi avaliado sensorialmente para verificar o mais preferido pelos consumidores quanto às características de cor, aroma e sabor. Houve uma preferência pelo óleo de soja adicionado de extrato de alecrim.
Antioxidants are compounds able of inhibiting lipid oxidation, responsible for the production of compounds of undesirable color, aroma and flavor. The search for natural products associated with the growing concern over the health of the consumer, in view of the possible risks that the irregular use of synthetic antioxidants can lead to man becomes essential to checking the feasibility of employing natural compounds with antioxidant power, in oil whose susceptibility to oxidation is high. With this purpose, the present study aimed to evaluate the antioxidant protection offered by hydroalcoholic extracts of spices to soybean oil. Analytical results of total phenol compounds, content of kidnapping free radical DPPH (1,1-diphenyl-2-picrilidrazil) substances, Trolox, oxidative stability, through accelerated test in Schaal oven and Rancimat tests, oxidative status, as the acid value and peroxide and absorptivity in the UV range, had been the basis for the selection of extracts of rosemary, sage, thyme and oregano, which presented the highest antioxidant potential. Rosemary, sage and thyme extracts added to soybean oil were similarly efficient as antioxidant in the Schaal Oven Test. Oil added of these extracts were sensorially evaluated according to their colour and flavor. Based on these sensorial characteristics, consumers preferred soybean oil added of rosemary extract.

Master of Science
Food Science Institute - Animal Sciences and Industry
J. Scott Smith
The popularity of convenience foods and consumer awareness have indirectly increased the demand for novel and naturally occurring compounds that can delay oxidative deterioration and maintain nutritional quality of foods. Natural antioxidants from certain herbs and spices such as rosmarinic acid from rosemary, thymol from oregano, eugenol from clove, curcumin from turmeric are rich in polyphenolic compounds that provide long term oxidative stability as well as offer additional health benefits. High antioxidative capacity of herbs and spices phenolics could potentially substitute synthetic antioxidants such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate (PG), octyl gallate, and tert-butylated hydroquinone (TBHQ) in the food system. Synthetic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are thermally unstable and decompose at higher temperatures. However, widely used cooking methods such as baking, frying, boiling, and roasting use high thermal temperature that can chemically degrade herbs and spices and diminish their antioxidative capacity, but they have been little studied. In this context, this review deals with the need of natural antioxidants, spices and herbs as natural antioxidants, their origin, chemical composition, pharmacological, and antioxidant properties. Moreover, the impact of temperature on total antioxidant capacity (TAC) of various herbs and spices such as cinnamon, clove, nutmeg, mace, oregano, rosemary, sage, and turmeric is highlighted. Different antioxidant assays are also studied and this approach revealed that there is a clear correlation between total phenolic content (TPC) and TAC of herbs and spices and specific phenolic compounds are responsible for the antioxidative capacity of particular herb and spice. These findings identified the optimum cooking temperature-time combination which results in the highest retention of antioxidative capacity and assures higher quality of food for the maintenance of human health.

Durante as últimas décadas a preocupação do consumidor em relação à qualidade dos alimentos cresceu consideravelmente, juntamente com a procura por alimentos funcionais ou componentes alimentares ativos fisiologicamente, também designados bioativos. Paralelamente objetiva-se a redução do emprego de produtos sintéticos em alimentos industrializados fortalecendo o apelo de que o alimento deve desempenhar funções terapêuticas e ainda não trazer riscos à saúde. Os peixes são alimentos que atendem bem a alguns desses requisitos já que possuem ácidos graxos poliinsaturados essenciais omega-3. A sardinha é um excelente exemplo. Em diversas investigações foi verificado que esses ácidos graxos têm um efeito cardioprotetor, além de estarem ligados à redução de susceptibilidade a tumores malignos. Muito se fala sobre a importância do aproveitamento de lipídeos de pescado e seus derivados para a alimentação humana, mas é necessário um balanço de ácidos graxos poliinsaturados na dieta assim como de antioxidantes que evitem a oxidação lipídica já que esta pode causar importantes danos biológicos, começando com o comprometimento desses componentes. A deterioração oxidativa dos lipídeos é uma das reações mais importantes e freqüentes nos alimentos onde estão presentes, inclusive nos peixes e isso tem determinado uma série de estudos ligados à ação dos radicais livres no organismo ou no alimento e principalmente sobre os agentes que neutralizam essas substâncias altamente reativas. Juntamente com a preferência do consumidor por produtos mais saudáveis pode ser notado um aumento do interesse pelo uso de antioxidantes naturais e de pesquisas nessa área. Na procura por alimentos mais saudáveis de uma maneira geral, o presente trabalho teve como objetivo trazer a sua contribuição ao conhecimento da funcionalidade das ervas como antioxidantes naturais.
During the last decades the consumer\'s concern in relation to the quality of the foods grew considerably. On those years the use of harmful components to the health was avoided as well as the search for functional foods or physiologically active components, also designated bioactives enhanced. Nowadays, the industry aims at a lesser use of synthetic products in foods. Therefore, food should carry through therapeutic functions and still not to present any risk to health. Fish attain these requirements well by furnishing the essential omega-3 polynsaturated fatty acids to the diet. Sardines are an excellent example. In several investigations it was verified that these fatty acids have a cardio-protector effect and they are related to malignant tumors incidence reduction. When administratin fish lipids to the diet, it is important to remember that a balance between polynsaturated fatty acids and antioxidants content is necessary in order to avoid lipid oxidation since it can cause important biological damages starting with the reduction of these essential lipids. Oxidative deterioration of lipids is one of the most important and frequent reactions presents in foods including fishes and has determined a series of studies linked to the free radicals behavior in the organism or in the food and to the identification of the agents that neutralize the highly reactive substances. Together with the consumer\'s preference for healthier products, an increase of the interest for the use of natural antioxidants can be observed as well as new researches in this area. In the search for healthier foods in a general way, the present work had as objective to contribute to the knowledge of the functionality of herbs as natural antioxidants.

Bakgrund: Över 20 mutagena ämnen har detekterats i tillagade livsmedel. Till dessa räknas heterocykliska aminer. Studier har visat att dessa aminer kan orsaka mutationer och därmed öka risken för att utveckla cancer. Heterocykliska aminer bildas under tillagning av kött i höga temperaturer genom Maillardreaktionen. Syfte: Syftet med denna litteraturstudie var att se om marinering med öl, vin eller örtkryddor kan minska bildningen av heterocykliska aminer vid tillagning av kött. Metod: Denna studie är en litteraturstudie med ett urval av artiklar från databaserna PubMed och Web of Science. Totalt inkluderades 6 artiklar varav 3 artiklar studerade marinering med öl/vin och 3 studerade marinering med örtkryddor och örtextrakt. Resultat: Samtliga studier som undersöktes visade att marinering har en reducerande effekt på mängden heterocykliska aminer som bildas vid tillagning. Den mest troliga hypotesen om mekanismen är att effekten beror på den antioxidativa förmågan hos marinaderna. Ett exempel är en marinad med kombinationen gurkmeja och citrongräs som reducerade koncentrationen heterocykliska aminer med 94,8%. Slutsats: Marinering med öl, vin eller örtkryddor visades effektivt reducera mängden heterocykliska aminer. Stora reducerande effekter detekterades i marinader med gurkmeja, citrongräs, ingefära och mörk lager. Mer forskning behövs för att fastställa om reduktionen är kopplad till den antioxidativa effekten hos marinaderna
Background: Over 20 different mutagenic substances has been detected in cooked food. These include heterocyclic amines. Studies have shown that these amines can create mutations and increase the risk of developing cancer. Heterocyclic amines are formed in meat during the Maillard reaction which occours at high temperature cooking. Aim: The aim of this study was to investigate if the effect of marinating with beer, wine and herbs/spices can reduce the formation of heterocyclic amines found in cooked meat. Method: This study is a literature study with a selection of articles from databases PubMed and Web of Science. Six articles were included in this study. 3 articles involved marinade with beer/wine and 3 articles involved marinade with herbs/spices and extract. Results: All studies examined showed that marinating has a reducing effect on the concentration of heterocyclic amines formed during cooking. The most credible hypothesis of the mechanism is that the effect depends on the antioxidativ capacity of the marinades. For example one marinade with the combination of turmeric and lemon grass reduced the concentration of heterocyclic amines by 94,8%. Conclusion: Marinades containing beer, wine or herbs/spices was shown to effectively reduce the amount of heterocyclic amines. Great reducing effects were found using turmeric, lemon grass, ginger and black beer. More scientific research is needed to determine if the reduction is linked to the antioxidant effect in marinades.

碩士
國立中興大學
畜牧學系
82
k本實驗所用之自來水總生菌數為5.4×102 CFU/g。而漂洗前的豬腱肉總 生菌數比漂洗後總生菌數明顯提高(P<0.05)。但漂洗亦明顯地降低豬腱肉 中粗脂肪含量(P<0.05)。原料豬腱肉之總膠原蛋白含量與滷煮豬腱肉之總 膠原蛋白含量相近，而滷煮過之豬腱肉其可溶性膠原蛋白含量則約為原料 豬腱肉之 2倍。而滷煮完成之肉其彈性及咀嚼度比其他製作階段的肉低 。 4℃下冷藏1、4、7、14、21天測滷肉之TBA值、VBN值、總生菌數、厭 氣菌數及水活性，比較香辛料、藥草及紅麴米對中式滷肉品質之影響。經 測試後發現 VBN值、總生菌數、厭氣菌數及水活性在儲存期間並不因添加 香辛料、藥草及紅麴米而與對照組有明顯差異，TBA 值雖因儲存時間增加 而上升，但加入香辛料及藥草者TBA 值明顯地較對照組低，顯示出其抗氧 化效果。而真空包裝比非真空包裝對滷肉之安定性有較佳之影響。香辛料 、藥草及滷肉、滷汁之揮發性物質分析後發現，滷肉及滷汁中含有來自香 辛料及藥草之揮發性物質如 eucalyptol、 linalyl 2-methyl propanoate、anethole、ethyl cinnamate及 ethyl 3-(4-methoxyphenyl)-2-propenate 等，而這些揮發性物質均屬具有抗菌 、抗氧化作用的物質。 The total plate counts of the tap water used for the ex- periment was 5.4×102 CFU/ml. The total plate counts of pork shank increased significantly after washing, however, the crude fat content of the washed pork shank decreased by washing. The contents of total collagen and soluble collagen of raw pork shank and marinated ＆ spiced pork shank were simi- lar.The soluble collagen of marinated and spiced pork was about two folds of that of the raw pork shank. The elasticity and chewiness values of the finished marinated products were lower than the products from the other stages of the processing . VBN content, total plate counts, anaerobic microbialcounts and Aw of the products obtained from the pork mariated with spices and herbs and Monscus koji during storage at 4℃ for 1, 4, 7, 14, 21 days were not significantly different(P>0.05) from those of the control. Although TBA value increased as the storage time increased, that of spices and herbs and Monascus products was lower than the control significantly (P<0.05 ). It showed the stability of marinated ＆ spiced pork shank packaged under vacuum was better than the marinated ＆ spiced pork shank wi- thout vacuum packaging. The volatile compounds of spices, herbs and marinated ＆ spiced pork shank and marinade were identification. The com- pounds of marinated ＆ spiced pork shank contained the com- pounds obtained from spices and herbs, such as eucalyptol, linalyl 2-methyl propanoate, propanoate, amethole, ethyl cin- namate and ethyl 3-(4-methoxyphenyl)-2-propenate. All of these volatile compounds were antimicrobial and antioxidative com- pounds .

Due to their rising popularity, herbal supplements have created a specific niche for themselves between the food and the drug industry. Due to their categorization as dietary supplements, they lack scientific seriousness where as on the other hand they act like unregulated drugs with potential effects. Finding scientific data of questionable accuracy for herbal supplements is not uncommon, which is usually designed to sell products rather then provide unbiased information. Hence, development of performance standards based on the bioavailability of the active components of herbal extracts promises to be an attractive solution towards regulating the inflow of meaningful products in the herbal supplement market. Solubility, partition coefficient and permeability are the fundamental properties for studying drug absorption. Top selling herbal extracts from the United States that included Kava, Ginkgo biloba, Milk thistle, Ginseng, Black cohosh, Garlic, Valerian, and Echinacea were selected and in silico descriptors such as CLogP, minimal cross-sectional area, polar surface area and in vitro permeability using the Caco-2 cell model and SimBioDAS® of their active components, determined. Based on the interparameter relationships between the minimal cross sectional area, CLogP, polar surface area and the in vitro permeability of the active components, bioavailability/bioequivalence markers were predicted for Kava, Ginkgo biloba and Milk thistle. Kawain was predicted as a marker for Kava, Ginkgolide B for the ginkgo terpenes and quercetin for the flavonol glycosides in Ginkgo biloba and silycristin as a marker for Milk thistle (silymarin). Silymarin comprising of isomers silycristin, silydianin, silybin A, silybin B, isosilybin A and isosilybin B was selected as a representative extract for further confirmation of marker prediction. Equilibrium solubility, experimental octanol-water partition coefficient values, and assay and in vitro dissolution profiles were determined for each of the active isomers in extract and market products respectively. The pharmacokinetics and absolute bioavailability of each of the active isomers was determined in male Sprague Dawley rats following intravenous and oral administration of the silymarin extract. Equilibrium solubility values indicated that all the silymarin isomers were practically insoluble, and silycristin and silydianin had relatively higher solubility values as compared to the other isomers. Experimental partition coefficient values correlated with the predicted partition coefficient (CLogP) with an r² of 0.834. Based on their equilibrium solubility and the partition coefficient (experimental and predicted) the active isomers were classified according to the Biopharmaceutic Classification System (BCS). Thus, isomers silybin A, silybin B, isosilybin A and isosilybin B were classified as Class II compounds (High PermeabilityLow Solubility) where as silydianin was classified as a Class IV compound (Low Permeability-Low Solubility). Silycristin was classified as a intermediate between Class II and Class IV. Absolute bioavailability (F) for silycristin was found to be the lowest (0.15±0.1), followed by silybin A (0.20±0.04) followed by silybin B (0.62±0.08). Silycristin being one of the least permeable and bioavailable component, was selected as a marker for silymarin, further confirming its prediction based on the correlations between the in silico descriptors and in vitro permeability. Pharmacokinetic parameters such as area under the curve, half life, volume of distribution, clearance and F for the components suggest significant differences between not only the silymarin isomers but also diastereomers of silybin (A and B) and isosilybin (A and B). Selection of bioavailability-bioequivalence markers, based on their least permeability/bioavailability, proves to be the most conservative and meaningful approach towards standardization of complex mixtures such as herbal extracts and supplements.

碩士
朝陽科技大學
應用化學系碩士班
96
In order to understand that, if taken simultaneously by consumers, would some of the Chinese herbs commonly used to treat digestive tract problems, exhibit negative effect on the growth of lactic acid bacteria (LAB). This research studied the influence of these herbs on the growth of LAB. Chinese herbs chosen for this study were Rhizoma ngiberis recens, Rhizoma atractylodis, Fructus jujubae, Cortex magnoliae officinalis, Cordyceps, Radix polygoni multiflori, Ginseng Radix, Scrophulariae Radix, Salivae miltiorrhizae Radix, Codonopsitis Radix, Adenophorae Radix and Panacis quinquefolii Radix. Three strains: Lactobacillus acidophilus, Bifidobacterium bifidum and Lactobacillus sporogenes were used in this study. Herbal addition test results: 5% (w/v) powder of Rhizoma Zingiberis Recens for L. sporogenes was 1×109 CFU/mL to increase 6.42×1010 CFU/mL. Add 20ppm Codonopsitis Radix extract for B. bifidum was 5.7×109CFU/mL to increase 2.5×1011CFU/mL. And add 20ppm Adenophorae Radix extract for L. acidophilus was 4.4×109 CFU/mL to increase 5.5×109 CFU/mL.Otherwise cultural medium become cow''s milk with herbs, Lactic acid bacteria was reach to 1×1010CFU/mL. Add 10ppm Salivae miltiorrhizae Radix extract for B. bifidum resist to Samonella choleraesuis was Inhibition Zone 1mm to increase 3mm. Experimental data revealed mostly positive effect for the growth of the lactic acid bacteria tested.

碩士
朝陽科技大學
生化科技研究所碩士班
98
This research studied the effect of commonly used dietary Chinese herbs on the growth of one of the important lactic acid bacteria, Enterococcus faecium. Water extract of Astragali Radix, Ginseng Radix, Sophorae Radix, Adenophorae Radix, Salivae Miltiorrhizae Radix, Codonopsitis Radix, Scrophulariae Radix and Panacis Quinquefolii Radix, and eighteen other dietary Chinese herbs were added to the liquid culture of E. faecium at various concentration, and cell concentrations were quantified in CFU/mL. Experimental results showed that in 8% w/v goat milk culture medium, the addition of Panacis Quinquefolii Radix, Codonopsitis Radix and Magnolia officinalis extracts exhibited significant growth promotion of up to 1.8 times (3.6×109CFU/mL). Among other tested Chinese herbs, Astragali Radix, Agastache rugosus, Zizyphus jujube, Glycyrrhiza uralensis Fisch and Atractylodes lancea exhibited inhibitory effect on the growth of E. faecium.

Tese de Doutoramento em Ciências Veterinárias
Os óleos essências (OEs) tem sido utilizados na industria alimentar como aromatizantes. As suas características antimicrobianas sobre microrganismos patogénicos alimentares e/ou deteriorativos tem aumentado o seu interesse como conservantes naturais. As novas tendências dos consumidores representam um desafio para a indústria alimentar, sendo estas as responsáveis pelo desenvolvimento de novas estratégias para satisfazer os seus requisitos sem comprometer a segurança e qualidade dos produtos. No âmbito dos produtos cárneos, a sua segurança é garantida por uma baixa atividade agua e baixo pH, os quais actuam como barreiras que dificultam o desenvolvimento de microrganismos patogénicos e/ou deteriorativos. No entanto, a ocorrência de surtos de toxinfeções alimentares associados ao consumo de produtos cárneos curados na Europa e nos Estados Unidos tem colocado em dúvida a sua segurança. Devido à grande variedade de temperos utilizados na elaboração de produtos cárneos, o objectivo deste estudo consiste na determinação do efeito antimicrobiano de OEs de especiarias utilizadas no fabrico deste tipo de produtos contra microrganismos patogénicos e/ou deteriorativos. Os OEs de pimenta negra, limão, laranja, salsa, estragão, canela, noz-moscada, rosmaninho, loureiro, cominho, alho e tomilho foram caracterizados por cromatografia gasosa – espectrometria de massas. As suas propriedades antimicrobianas foram determinadas in vitro tanto de forma individual como em combinação. Foi ainda estudada a influencia da composição do alimento (gordura e proteína), pH, aW e aditivos (nitratos, fosfatos e acidificantes) sobre as suas propriedades antimicrobianas. Por último, foi objecto de estudo o efeito antimicrobiano dos OEs em chouriço inoculado com Salmonella spp., L. monocytogenes e S. aureus. Os resultados in vitro demonstraram que o efeito antimicrobiano é variável em função da composição do OE, sendo de maior a menor na seguinte ordem: tomilho e canela, rosmaninho e cominho, alho, loureiro, pimenta negra, limão, salsa e noz-moscada. A combinação dos OEs resultou num efeito antimicrobiano sinérgico, obtendo uma diminuição da concentração mínima inibitória individual. A concentração mínima inibitória do OE de tomilho é semelhante, tanto na utilização individual como em combinação com outros OEs. A presença do OE de canela em combinação com os OEs de cominho ou salsa também diminui a concentração mínima inibitória destes últimos. Os resultados da combinação de OEs mostraram, de uma forma geral, um efeito sinérgico com uma diminuição da CMI, sendo de especial interesse na utilização no fabrico de produtos cárneos sem potencial compromisso das suas características sensoriais. Relativamente à composição do meio de cultura, a gordura exerce um efeito negativo no efeito antimicrobiano dos OEs associado à sua diluição na fase lipídica enquanro a concentração de proteína não influencia o seu efeito antimicrobiano. O pH, aW, nitrito de sódio ou lactato de sódio não parecem influenciar o efeito antimicrobiano dos OEs. No entanto, observou-se uma possível interacção entre os fosfatos e os OEs devido ao progressivo aumento das contagens bacterianas. Os resultados do estudo in vitro da influência das características do meio de cultura sobre o efeito antimicrobiano é fundamenta para determinar o comportamento dos OEs contra microrganismos patogénicos previamente à sua aplicação em alimentos. A utilização de OEs no fabrico de chouriço pode ser considerada como uma estratégia natural para incrementar a sua segurança contra Salmonella spp., L. monocytogenes e S. aureus. Embora foram demonstradas as propriedades antimicrobianas dos OEs, a sua utilização como substancias antimicrobianas devem ser avaliadas em alimentos. De forma geral, a sua adição na elaboração do chouriço mostrou uma inibição dos microrganismos patogénicos embora esta inibição varia em função do tipo de OE, concentração e fase de cura. Entre os OEs estudados, o rosmaninho, o tomilho e o oregano apresentaram as maiores inibições. De acordo com as contagens de Salmonella spp e L . monocytogenes, o período de cura pode ser reduzido a 15 dias na presença de OEs. Devido a que impacto sensorial dos OEs tem sido descrito como um dos seus inconvenientes, foi estudado o impacto de vários OEs em três concentrações (0.005%, 0.05% e 0.5%) em chouriço. Foi avaliado o impacte geral, a adequação à intensidade assim como as tendências de consumo e compra. Os resultados mostraram que os chouriços com a menor concentração de OEs apresentaram uma maior aceitabilidade. Verificou-se que o aumento da concentração do OE tem um impacto negativo na aceitabilidade do produto. Entre os OEs estudados, chouriços elaborados com OEs de alho e orégano a 0.005% foram os mais valorados pelos consumidores. Os resultados do presente estudo podem ajudar à indústria alimentar a seleccionar os OEs mais adequados no fabrico dos produtos cárneos garantindo a segurança alimentar sem compromiso das suas características naturais, saudáveis e prontos para consumo de acordo com as tendências dos consumidores
In food industry, essential oils (EOs) have been traditionally used as flavouring agents although their antimicrobial properties against foodborne and spoilage microorganisms increase their utilization as natural preservatives. Nowadays, consumers demand minimally processed product without addition of chemical additives, easily prepared, and ready-to-eat. These consumers´ trends represent a challenge for food industry that need develop new strategies to comply the consumers´ requirements without compromising the safety and quality of foodstuffs. Dry-cured meat products are considered safe products mainly by the low water activity and pH that acts as hurdles that delay the growth of foodborne and spoilage pathogens. The occurrence of foodborne outbreaks in both Europe and United States have put the spotlight onto the safety of meat products. Because manufacture of meat products admits a large variety of seasonings, the objective of the current study consists on the chemical characterization and antimicrobial determination of EOs of herbs and spices commonly used on manufacture of dry-cured meat products against foodborne a spoilage bacteria. Antimicrobial effect of combination of EOs were assessed by checkerboard while the influence of culture media composition (fat and protein content) pH, aW and food additives (sodium nitrite, phosphates and sodium lactate) on the antimicrobial properties of EOs was studied. At last, to shed light onto the scarce information about utilization of EOs in meat products, the antimicrobial effect against foodborne pathogens and sensory assessment were determined. Results showed that in vitro antimicrobial activity of EOs was variable. According to the potency of inhibitory action, the EOs can be ordered, from the highest to the lowest, as follows: thyme and cinnamon, rosemary and cumin, garlic, bay, black pepper, lemon, parsley and nutmeg. The EOs of orange, basil and tarragon were considered as noninhibitory. Combination of selected EOs displayed a synergic effect against foodborne pathogens and also an important decrease of their individual minimal inhibitory concentration (MIC). Essential oils of thyme and cinnamon presented the largest antibacterial activity against foodborne pathogens. Moreover, the utilization of cinnamon EOs also improved the reduction of the individual MIC of EOs of cumin and parsley. Thus, combinations of selected EOs inhibit foodborne pathogens, improving their performance to be used in the manufacture of meat products avoiding their potential organoleptical rejection. The influence of food composition on the antimicrobial effect of EOs showed that fat has a negative effect probably due to its dilution on the lipid phase. The level of protein does not influence the inhibitory effect of EOs although slightly reduction was observed in the lowest protein level tested. The pH and aW not appear influence the antimicrobial effect of EOs. With regards of food additives, the addition of nitrite and sodium lactate did not influence the inhibitory effect of EOs. However, the current study revealed that a possible interaction of food phosphates with EOs leading to its progressive inactivation. The in vitro study of the influence of food characteristic on the antimicrobial effect of EOs are an important step to address the behaviour of EOs against specific foodborne pathogens previously its application in foodstuff. Utilization of EOs in manufacture of chouriço resulted in a natural strategy to improve its safety against Salmonella spp, L. monocytogenes and S. aureus. Although, EOs possess antibacterial properties in vitro, their utilization as food antimicrobial agents must be assessed in the food product. The antibacterial effect varies according to the EOs, concentration and drying period. Among them, EOs of rosemary, oregano and thyme presented the highest inhibition properties. Regarding Salmonella spp. and L. monocytogenes counts, drying period could be shortened to 15 days in the presence of EOs, being interesting for meat industry to increase the yield production Because the sensorial impact of EOs in foodstuff has been described as a constrain, the current work studies the sensory impact of several EOs at three levels (0.005%, 0.05% and 0.5%) in dry-cured chouriço by overall acceptability, just-about-right scale, consumption trend and potential purchase. Results showed that chouriço made with the lowest EO concentration, presented the best performance. Moreover, the increase of the EO concentration showed a negative impact on the acceptance of the meat products. Among the EOs tested, essential oils of garlic and oregano, used in the manufacture of chouriço at 0.005%, were the most appreciated by consumers. Thus, the results of the current study may help the food industry to select the more appropriate EOs to guarantee the food safety of meat products maintaining the compromise of manufacture of natural, healthy and ready-to-eat meat products according to the consumers´ demands.

碩士
國立臺灣海洋大學
水產養殖學系
95
The prupose of this study use the HBSS extract of Bidens pilosa、Lonicera japonica and Cyathula officinalis to culture the leukocyte of Cobia (Rachycentron canadum) and oral administered various doses to know the effect on growth, and non-specific immune response of cobia. Therefore, the growth performance and non-specific immune parameters such as weighe gain (WG), feed conversion ratio (FCR), superoxide anion (O2-), superoxide dismutase activity (SOD), phagocytic rate, phagocytic indexs, lysozyme activity, albumin, globulin and albumin / globulin ratio (A/G ratio). The result in experiment 1 showed that the leukocyte of cobia with various doses of B. pilosa, L. japonica and C. officinalis HBSS extract had significantly (P < 0.05) enhanced on superoxide anion (O2-) production capacity, and 100mg/ml than others. After 10 weeks, the result in experiment 2 showed fed diets with B. pilosa and C. officinalis were significantly (P < 0.05) enhanced the superoxide anion production, superoxide dismutase activity, lysozyme activity, phagocytosis rate and phagocytosis index in low treatment. The result in experiment 3 showed the superoxide anion production, superoxide dismutase activity, lysozyme activity, phagocytosis rate and phagocytosis index and albumin level were significantly (P < 0.05) enhanced in cobias fed the with diets containing B. pilosa and C. officinalis during 32 days. The result also showed that the cobias fed diets with 30 g/k , 50 g/kg B. pilosa and C. officinalis be able to increased growth and non-specific immune response.

Today in the United States, herbal supplements are growing increasingly popular, however, little is known about the safety and efficacy of these products. This study contributes to the growing body of information about the prevalence of herbal supplement use among young adults (18 to 24 years) and the beliefs young adults hold about herbal supplements in relation to their dietary attitudes and behaviors. A self-administered, four-part questionnaire was mailed to a geographically representative sample of 298 young adults (18 to 24 years) residing in Oregon; 205 questionnaires were usable (69% response rate). There was an equal ratio of male and female respondents, half students and half non-students, the majority being Caucasian (93%), with a mean age of 21.5 years. Nearly 60% of the sample reported using herbal supplements (n=122). Thirty-seven percent were sometime users (less than weekly) and 22% were regular users (at least weekly). More female respondents reported using herbal supplements (69%) than did male respondents (49%). Respondents who were White or Asian/Pacific Islander were the only ethnic groups that reported using herbal supplements regularly. Users were more educated than non-users, however use was very similar among students and non-students. Herbal supplement use also was very similar between respondents having different residencies. Familiarity with different herbs was positively related to level of herbal supplement use. Regular users were familiar with the greatest number of herbs, followed by sometime users. Herbal supplement users tended to have more healthful lifestyle characteristics than non-users. Frequency of fast food patronage was negatively related to level of herbal supplement use. The median number of times a fast food restaurant was patronized was lower among regular users of herbal supplements than among those who did not use supplements or used them less often. The median number of times breakfast was eaten also seemed to be slightly higher among regular users than other groups. Other healthful lifestyle characteristics, such as BMI and drinking in moderation, did not tend to be more healthful among herbal supplement users. The results were mixed on smoking behavior. Regular users of herbal supplements were no more or less likely than non-users to smoke, but non-users were less likely than sometime users to smoke. Regular users of herbal supplements tended to think herbal supplements are useful for certain health parameters more often than sometime users and non-users. Most regular users of herbal supplements agreed herbs are useful for maintaining good health (89%) and preventing/treating common illnesses like colds (85%). Almost two-thirds also thought herbs are useful for preventing serious chronic illnesses (61%) and insuring a well-balanced diet (65%). Attitudes toward the effectiveness, convenience, and expense of taking herbal supplements in comparison to eating a balanced diet as ways of staying healthy were related to herbal supplement use. Herbal supplement users did not appear to have positive attitudes towards herbs when comparing herbs to a well-balanced diet. Only 11% of users thought that herbs are more effective than diet as ways to stay healthy, and users were more likely than non-users to think herbs are more expensive ways to stay healthy. However, both levels of users were more likely to think herbal supplements are more convenient than diet. Attitudes about the effectiveness, safety, expense, naturalness, potency, and personal control of taking herbal supplements in comparison to prescription medications was related to level of herbal supplement use. In general the trend was for users to be more likely to have positive attitudes toward herbs and less likely to give a "don't know" answer. Eating the recommended number of food guide pyramid servings of fruits and vegetables as well as eating a greater number of nutrient rich vegetables was not related to herbal supplement use. However, a somewhat higher percentage of herbal supplement users tended to meet the fruit and vegetable recommendations than nonusers of herbal supplements. Stage of change in relation to vegetable intake was related to herbal supplement use. As respondents' herbal supplement use increased, so did the likelihood of classifying themselves into one of the action stages of change for vegetable consumption. Stage of change for fruit consumption was not related to herbal supplement use. Choice to stop using herbs if they were pronounced unsafe by a governmental agency was not related to level of herbal supplement use. However, 17% of sometime users and 16% of regular users reported that they would continue to use herbs even after they were pronounced unsafe by a governmental agency. The results of this study clearly show that there is a high prevalence of herbal supplement use among young adults in Oregon, and those who are using herbal supplements seem to have a strong belief in the herbs they are taking. With the limited knowledge on herbs' safety and efficacy, young adults need to be educated about the herbs they are using. Hopefully, the information from this study can help health professionals identify which young adults might be using herbal supplements in order to educate them on making smart choices about herbs, and smart choices about their overall health. To inform young adults about the herbs they are using, additional research on herbal supplements' potential benefits and harmful side effects is needed.
Graduation date: 2002

M.Tech. (Homoeopathy)
Psychological stress refers to an individual’s interaction with what he perceives as adverse or threatening phenomena of the external environment (stimulus) and the ensuing physiological response that occurs within the body. Although the stimulus itself may not be harmful, the physiological reaction of the individual to the perceived threat may lead to health consequences. University students may experience greater levels of stress than the average population. They may also experience symptoms of anxiety, irritability, sleep disturbances and impaired memory due to psychological stress. These symptoms may be exacerbated by concomitant use of alcohol and stimulants such as nicotine and caffeine, which students may use as coping mechanisms. Conventional treatment for stress might include anti-depressants and anxiolytics that often have adverse effects. TranQuin® Day Formula is a combination vitamin and herbal supplement formulated to assist the body to cope with stress. Although each individual vitamin and herbal constituent of TranQuin® Day Formula has been thoroughly researched, to date, no research has been conducted on the efficacy of TranQuin® Day Formula dietary supplement for the treatment of psychological stress in university students. The aim of this study was to determine the efficacy of TranQuin® Day Formula supplement on psychological stress in university students, with the use of the Cohen’s Perceived Stress Scale-10 (PSS-10) and Goldberg’s General Health Questionnaire-28 (GHQ-28). Thirty participants, both male and female, between the ages of 18 and 49 years, who obtained a minimum score of 10 on the Cohen’s Perceived Stress Scale-10, were selected to participate in this six week, double-blind, placebo-controlled study. Participants were also requested to complete Goldberg’s General Health Questionnaire-28. The scores obtained by the participants on both stress scales were measured at the beginning of the study (week 0) to obtain a baseline score, in the middle of the study (week 3) and at the end of the study (week 6). The participants were randomly divided into the control and experimental groups. Participants were asked to take two capsules of the supplement or placebo, preferably in the morning after breakfast, or the first meal of the day, for the duration of the study period (6 weeks). Each participant received a daily data sheet which recorded capsules taken and any symptoms experienced, as well as any other medication taken. The results of the study were statistically analysed using the Mann-Whitney-U Test, the Shapiro-Wilk Test, the Wilcoxon Signed Ranks Test, Friedman Test and descriptive statistics.