Journal of Experimental Food Chemistry

Phenolic compounds extraction is a great research required to their bioactive properties such as antioxidant, antimicrobial, anti-mutagenic, anti-viral and anti-inflammatory activity. In this study extraction, optimization and determination of phenolic compounds from Ruta Chalepensis (Tenadam) leaves has been recognized as good sources for antioxidant potential on butter. The phenolic compounds were extracted by soxhlet apparatus (Scintifica VELP modern soxhlet) and the extraction process parameters such as extraction time (90-180minute), type of solvents (ethanol, methanol and acetone) and solid mass to solvent ratio (0.05-0.10) were optimized by using response surface methods. Results showed that extraction conditions significantly (P<0.05) affect phenolic compounds of Ruta Chalepensis leaves extract. The yield of phenolic compounds was ranged from 150.09 mg GAE /gm of dry weight to 334.12mgGAE /gm of dry weigh. The optimal extraction conditions predicted by the models were time at 105.34 minute, ratio at 0.06, and solvent by Acetone gave the optimal predicted values of 334.22 mg GAE/gm of dry sample. Under optimized conditions the experimental values were agreed with the values predicted by the proposed models. Antioxidant from natural origin has attracted to protect the human body from free radicals, due to its high content of phenolic compounds. The ability of phenolic antioxidant was analyzed in vitro by DPPH, ferric reducing power assay (frap). The IC50 which is concentration required to quench 50% of the DPPH radical, was computed to be 17.55 mM of ascorbic acid and 37.156 mM of extract of Ruta Chalepensis leaves respectively. And the smaller the value of the IC50 indicates the higher antioxidant activity. The ferric reducing value was 115.75mgAAE per gram of dry weight and the reducing value was significant indicator of its potential antioxidant activity. Ruta Chalepensis leaves have flavonoid content that was conducted 36.818 mg QE/gram of dry weight. The extract of Ruta Chalepensis leaves (Tenadam) was conducted different functional groups some of them were aromatic, aliphatic, alcohol and hydroxyl compound (phenolic compound), carboxylic compounds and soon.

In the present article, we clarify the possible connection between nutrition and socio-economic status, with infection and COVID-19, as well as a special emphasis on quality of diet and inflammation. We demonstrate a theoretic framework along with different lines of evidence from several studies that support the idea that low-income people may be affected by covid-19 dramatically, and the condition leads them to be more susceptible to infection by covid-19. Following a healthier and affordable diet, probiotics, and functional food may modulate immunity, increase resistance to infection, and/or faster recovery rates in low-income people or people who have lost their jobs, and income because of COVID-19. These strategies demonstrate how healthcare outcomes and policies can be enhanced with the implementation of a more nutrition-oriented approach.

Protein is a macronutrient that is fundamental for building and maintaining our muscles. Because protein makes up enzymes that help domination the chemical processes that keep us alive, it’s critical that we get the applicable amount of protein every day. The National Academy of Medicine released a general direction that adults should get a minimum of 0.8 grams of protein for every kilogram of body weight per day, or just over 7 grams for every 20 pounds of body weight; however, protein claim can change as a person ages. As people grow older, their daily protein absorption may need to be adapt especially when trying to control muscle loss. So just how much protein should you absorb depends on your age? Are you getting sufficient protein in your diet? Read below to find out more about the protein compulsion by age and see how your protein consumption measures up to the recommended guidelines.