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S O Iposu - One of the best experts on this subject based on the ideXlab platform.
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performance and blood biochemistry profile of broiler chickens fed dietary turmeric curcuma longa powder and Cayenne Pepper capsicum frutescens powders as antioxidants
Veterinary and Animal Science, 2018Co-Authors: A V Adegoke, M A Abimbola, K A Sanwo, L T Egbeyale, J A Abiona, S O IposuAbstract:Abstract A 56-day experimental trial was conducted to investigate the performance and blood biochemistry profile of broiler chickens fed dietary turmeric (Curcuma longa) powder (t) and Cayenne Pepper (Capsicum frutescens) powder (c) as antioxidants. Two hundred and forty three (two-week old) broiler chicks were randomly allotted into nine treatment groups consisting of 27 selected chicks and three replicates of nine birds each. Three levels of t – (0, 200 and 400 g/ 100 kg basal diet) and three levels of c – (0, 100 and 200 g/ 100 kg basal diet) were used to formulate nine dietary treatments (basal diet (B) inclusive) and fed to each groupin two phases, starter (3–4 weeks) and finisher (5–8 weeks) phases in a randomized design. Feed intake and weight gain were highest (p
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Performance and blood biochemistry profile of broiler chickens fed dietary turmeric (Curcuma longa) powder and Cayenne Pepper (Capsicum frutescens) powders as antioxidants.
Veterinary and Animal Science, 2018Co-Authors: A V Adegoke, M A Abimbola, K A Sanwo, L T Egbeyale, J A Abiona, Abimbola Oladele Oso, S O IposuAbstract:A 56-day experimental trial was conducted to investigate the performance and blood biochemistry profile of broiler chickens fed dietary turmeric (Curcuma longa) powder (t) and Cayenne Pepper (Capsicum frutescens) powder (c) as antioxidants. Two hundred and forty three (two-week old) broiler chicks were randomly allotted into nine treatment groups consisting of 27 selected chicks and three replicates of nine birds each. Three levels of t - (0, 200 and 400 g/ 100 kg basal diet) and three levels of c - (0, 100 and 200 g/ 100 kg basal diet) were used to formulate nine dietary treatments (basal diet (B) inclusive) and fed to each groupin two phases, starter (3-4 weeks) and finisher (5-8 weeks) phases in a randomized design. Feed intake and weight gain were highest (p < 0.05) in chicks fed B + 100c diet at the starter phase, while feed conversion ratio was best (p < 0.05) in chickens fed B + 400t + 200c diet at finisher phase. All chickens fed dietary additives had significantly (p < 0.05) decreased serum alanine aminotransferase and low density lipoproteins but increased high density lipoproteins in the starter phase. The hematological count determined indicate poor (p < 0.05) profile in groups fed B + 200c diet. Feeding broiler chicks dietary B + 400t + 200c was recommended for optimal growth performance. However, indices measured in the finisher phase allude that the best (p < 0.05) lipid profile were for chickens allotted B + 400t and B + 200t + 100c diets, while chicks fed B + 200t + 100c diet had overall a better serum count in the finisher phase.
R. W. Purnomo - One of the best experts on this subject based on the ideXlab platform.
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Retracted: Designing price stability model of red Cayenne Pepper price in Wonogiri district, centre java using Arch/Garch method
Journal of Fundamental and Applied Sciences, 2018Co-Authors: F. Dianawati, R. W. PurnomoAbstract:Food and agricultural sector become the biggest sector contributing to inflation in Indonesia. Especially in Wonogiri district, red Cayenne Pepper was the biggest sector contributing to inflation on 2016. A national statistic proved that in recent five years red Cayenne Pepper has the highest average level of fluctuation among all commodities. Some factors, like supply chain, price disparity, production quantity, crop failure, and oil price become the possible factor causes high volatility level in red Cayenne Pepper price. Therefore, this research tries to find the key factor causing fluctuation on red Cayenne Pepper by using ARCH/GARCH method. The method could accommodate the present of heteroscedasticity in time series data. In the end of the research, it is statistically found that the second level of supply chain becomes the biggest part contributing to inflation with 3,35 of coefficient in fluctuation forecasting model of red Cayenne Pepper price. This model could become a reference to the government to determine the appropriate policy in maintaining the price stability of red Cayenne Pepper.
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retracted designing price stability model of red Cayenne Pepper price in wonogiri district centre java using arch garch method
Journal of Fundamental and Applied Sciences, 2018Co-Authors: F. Dianawati, R. W. PurnomoAbstract:Food and agricultural sector become the biggest sector contributing to inflation in Indonesia. Especially in Wonogiri district, red Cayenne Pepper was the biggest sector contributing to inflation on 2016. A national statistic proved that in recent five years red Cayenne Pepper has the highest average level of fluctuation among all commodities. Some factors, like supply chain, price disparity, production quantity, crop failure, and oil price become the possible factor causes high volatility level in red Cayenne Pepper price. Therefore, this research tries to find the key factor causing fluctuation on red Cayenne Pepper by using ARCH/GARCH method. The method could accommodate the present of heteroscedasticity in time series data. In the end of the research, it is statistically found that the second level of supply chain becomes the biggest part contributing to inflation with 3,35 of coefficient in fluctuation forecasting model of red Cayenne Pepper price. This model could become a reference to the government to determine the appropriate policy in maintaining the price stability of red Cayenne Pepper.
Bastomi M. Yajid - One of the best experts on this subject based on the ideXlab platform.
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Efek cekaman salinitas terhadap dua varietas cabai rawit (Capsicum frutescens L.)
2018Co-Authors: Bastomi M. YajidAbstract:INDONESIA: Cabai Rawit (Capsicum frutescens L.) merupakan salah satu jenis tanaman yang memiliki komoditas penting di Indonesia. Cabai rawit kaya asam askorbat (vitamin C) serta beberapa zat lain seperti capsaicin yang digemari oleh masyarakat Indonesia. Kebutuhan cabai rawit diprediksi meningkat seiring dengan meningkatnya pertumbuhan penduduk di Indonesia. Kendala utama yang dihadapi menyusutnya lahan yang optimal untuk pertanian dikarenakan banyak hal. Peningkatan penyediaan cabai rawit dapat dilaksanakan dengan cara memanfaatkan lahan sub optimal, yang salah satunya lahan dengan konsentrasi salinitas tinggi. Metode terpraktis dengan biaya rendah adalah dengan menanam varietas cabai rawit yang toleran terhadap cekaman salinitas. Penelitian ini menggunakan RAL dengan 2 faktor yaitu varietas cabai rawit (Dewata dan Lokal) dan konsentrasi NaCl (0, 1000, 1500, 2000 dan 2500 ppm) dengan 10 kombinasi perlakuan dan 3 kali ulangan. Data yang diperoleh dianalisis dengan ANOVA, kemudian dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) dengan taraf signifikasi 5% untuk faktor salinitas. Uji lanjut faktor varietas dilakukan dengan membandingkan selisih rerata hasil antara kedua varietas dengan nilai LSD. Hasil penelitian menunjukkan bahwa varietas cabai rawit Dewata merupakan varietas yang relatif toleran terhadap cekaman salinitas apabila dibandingkan dengan varietas Lokal. Konsentrasi cekaman salinitas antara 1000-2500 ppm menyebabkan penurunan tinggi tanaman, jumlah daun, rata-rata luas daun, kadar klorofil, berat kering total tanaman, berat kering akar dan berat basah buah pada cabai rawit, selain itu menyebabkan meningkatnya akumulasi prolin pada cabai rawit. Toleransi varietas Dewata terhadap salinitas ditunjukkan oleh data kuantitatif pada Indeks Sensitivitas Cekaman (ISC) dan Persentase Penurunan Hasil (PPH). ENGLISH: Cayenne Pepper (Capsicum frutescens L.) is one type of plan that has important commodities in Indonesia. Cayenne Pepper has absorbic acid and some other substances such as capsaicin favored by the people of Indonesia. Cayenne Pepper requirement is predicted increase along with the increasing population growth in Indonesia. The main obstacle is the shrinking of optimal land for agriculture into non agricultural land. Increasing the supply of Cayenne Pepper can be done by utilizing sub optimal land, one of them is land with high salinity concentration. The low-cost method of practicing is to grow Cayenne varieties that are tolerant of salinity stress. This research used RAL with 2 factors namely varieties of Cayenne Pepper (varieties of Dewata and Lokal) and salinity stress (0, 1000, 1500, 2000 and 2500 ppm) with 10 treatment combinations and 3 repetitions. The data obtained was analyzed by ANOVA, and then given a further test of DMRT (Duncan Multiple Range Test) at significance level of 5% for salinity stress level. Meanwhile varietiy factor analyzed by compare between average difference of two variety and value of LSD. The results showed that the Cayenne Pepper of Dewata varieties was the tolerant varieties of salinity stress level. Salinity stress concentrations between 1000 - 2500 ppm resulted in the decrease of plant height, number of leaves, average leaf area, quantity of chlorophyll, fresh weight of fruit, total dry weight of plant, dry weight of root on the Cayenne Pepper and causing increased accumulation of proline on leaf of Cayenne Pepper. The tolerance of Dewata varieties to salinity is shown by quantitative data Index of Stress Sensitivity (ISC) and Percentage of Result Reduction (PPH)
A V Adegoke - One of the best experts on this subject based on the ideXlab platform.
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performance and blood biochemistry profile of broiler chickens fed dietary turmeric curcuma longa powder and Cayenne Pepper capsicum frutescens powders as antioxidants
Veterinary and Animal Science, 2018Co-Authors: A V Adegoke, M A Abimbola, K A Sanwo, L T Egbeyale, J A Abiona, S O IposuAbstract:Abstract A 56-day experimental trial was conducted to investigate the performance and blood biochemistry profile of broiler chickens fed dietary turmeric (Curcuma longa) powder (t) and Cayenne Pepper (Capsicum frutescens) powder (c) as antioxidants. Two hundred and forty three (two-week old) broiler chicks were randomly allotted into nine treatment groups consisting of 27 selected chicks and three replicates of nine birds each. Three levels of t – (0, 200 and 400 g/ 100 kg basal diet) and three levels of c – (0, 100 and 200 g/ 100 kg basal diet) were used to formulate nine dietary treatments (basal diet (B) inclusive) and fed to each groupin two phases, starter (3–4 weeks) and finisher (5–8 weeks) phases in a randomized design. Feed intake and weight gain were highest (p
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Performance and blood biochemistry profile of broiler chickens fed dietary turmeric (Curcuma longa) powder and Cayenne Pepper (Capsicum frutescens) powders as antioxidants.
Veterinary and Animal Science, 2018Co-Authors: A V Adegoke, M A Abimbola, K A Sanwo, L T Egbeyale, J A Abiona, Abimbola Oladele Oso, S O IposuAbstract:A 56-day experimental trial was conducted to investigate the performance and blood biochemistry profile of broiler chickens fed dietary turmeric (Curcuma longa) powder (t) and Cayenne Pepper (Capsicum frutescens) powder (c) as antioxidants. Two hundred and forty three (two-week old) broiler chicks were randomly allotted into nine treatment groups consisting of 27 selected chicks and three replicates of nine birds each. Three levels of t - (0, 200 and 400 g/ 100 kg basal diet) and three levels of c - (0, 100 and 200 g/ 100 kg basal diet) were used to formulate nine dietary treatments (basal diet (B) inclusive) and fed to each groupin two phases, starter (3-4 weeks) and finisher (5-8 weeks) phases in a randomized design. Feed intake and weight gain were highest (p < 0.05) in chicks fed B + 100c diet at the starter phase, while feed conversion ratio was best (p < 0.05) in chickens fed B + 400t + 200c diet at finisher phase. All chickens fed dietary additives had significantly (p < 0.05) decreased serum alanine aminotransferase and low density lipoproteins but increased high density lipoproteins in the starter phase. The hematological count determined indicate poor (p < 0.05) profile in groups fed B + 200c diet. Feeding broiler chicks dietary B + 400t + 200c was recommended for optimal growth performance. However, indices measured in the finisher phase allude that the best (p < 0.05) lipid profile were for chickens allotted B + 400t and B + 200t + 100c diets, while chicks fed B + 200t + 100c diet had overall a better serum count in the finisher phase.
Gloria Aderonke Otunola - One of the best experts on this subject based on the ideXlab platform.
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Characterization, Antibacterial and Antioxidant Properties of Silver Nanoparticles Synthesized from Aqueous Extracts of Allium sativum, Zingiber officinale, and Capsicum frutescens.
Pharmacognosy magazine, 2017Co-Authors: Gloria Aderonke Otunola, Anthony Jide Afolayan, Emmanuel Olusegun Ajayi, Samuel Wale OdeyemiAbstract:Herbal drug delivery is limited by poor solubility and bioavailability which can be overcome with suitable nanomaterials that will enhance their pharmacokinetics and performance. This study aimed to analyze the synthesis, characterization, and biological activities of silver nanoparticles (AgNPs) from three spices. AgNPs were prepared using 0.1 M silver nitrate and aqueous extracts of Allium sativum L. (garlic), Zingiber officinale Rosc. (ginger), and Capsicum frutescens L. (Cayenne Pepper). The AgNPs were characterized using ultraviolet-visible (UV-Vis) spectroscopy, scanning electron microscopy (SEM), transmission electron microscopy (TEM), energy dispersive X-ray, X-ray diffraction (XRD), and Fourier transform infrared (FTIR) spectroscopy. The AgNPs were formed within an hour of the reaction and showed maximum UV-Vis absorption in the 375-480 nm range. SEM and TEM revealed well-dispersed spherical particles with little agglomeration, average sizes of 3-6 nm, 3-22 nm, and 3-18 nm for garlic, ginger, and Cayenne Pepper, respectively. FTIR showed that amine, protein, phenolic, aromatic, and alkynes groups contributed to AgNP synthesis and XRD confirmed their crystalline and face-centered cubic nature. Antibacterial action of the AgNPs was in the following order: ginger (minimum inhibitory concentration [MIC] <25 μg/mL) > garlic> Cayenne Pepper (MIC 125 μg/mL). Antioxidant action showed Cayenne Pepper > ginger > garlic (inhibitory concentration 50% [IC50]: 40, 240, and 250 μg/mL, respectively) against 2,2-Azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) and garlic > Cayenne Pepper > ginger (IC50: <31.25, 40, and 120 μg/mL, respectively) against 1,1-diphenyl-2-picrylhydrazyl. Optimization of this green synthesis would support the production of AgNPs with great therapeutic potentials. The synthesis, characterization, and biological activities of silver nanoparticles (AgNPs) from garlic, ginger and Cayenne Pepper were evaluatedThe AgNPs formed were characterized using UV-Vis spectroscopy, SEM and TEM microscopy, as well as EDX, XRD and FTIR spectroscopy AgNPs were well dispersed with spherical shapes and average sizes of 3-6nm, 3-22nm and 3-18 nm for garlic, ginger and Cayenne Pepper respectivelyAmine, protein, phenolic and alkyne groups were revealed as the capping agents for the nanoparticlesThe silver nanoparticles were confirmed to be crystalline with characteristic face centred cubic natureThe antibacterial and antioxidant activities of the AgNPs confirmed the therapeutic potential of the AgNPs. Abbreviations used: AgNPs: Silver nanoparticles; UV-Vis: ultraviolet-visible; SEM: Scanning electron microscopy; TEM: Transmission electron microscopy; EDX: Energy dispersive X-ray; XRD: X-ray diffraction; FTIR: Fourier transform infrared; GaNPs: Garlic nanoparticles; GiNPs: Ginger nanoparticles; C.PeNPs: Cayenne Pepper nanoparticles; FCC: Face centred cubic; SPR: Surface Plasmon resonance; ABTS-2: 2-Azino-bis (3-ethylbenzthiazoline-6-sulfonic acid); DPPH-1: 1-diphenyl-2-picrylhydrazyl.
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Characterization, Antibacterial and Antioxidant Properties of Silver Nanoparticles Synthesized from Aqueous Extracts of Allium sativum, Zingiber officinale, and Capsicum frutescens.
Pharmacognosy Magazine, 2017Co-Authors: Gloria Aderonke Otunola, Anthony Jide Afolayan, Emmanuel Olusegun Ajayi, Samuel Wale OdeyemiAbstract:Background: Herbal drug delivery is limited by poor solubility and bioavailability which can be overcome with suitable nanomaterials that will enhance their pharmacokinetics and performance. Objective: This study aimed to analyze the synthesis, characterization, and biological activities of silver nanoparticles (AgNPs) from three spices. Materials and Methods: AgNPs were prepared using 0.1 M silver nitrate and aqueous extracts of Allium sativum L. (garlic), Zingiber officinale Rosc. (ginger), and Capsicum frutescens L. (Cayenne Pepper). The AgNPs were characterized using ultraviolet-visible (UV-Vis) spectroscopy, scanning electron microscopy (SEM), transmission electron microscopy (TEM), energy dispersive X-ray, X-ray diffraction (XRD), and Fourier transform infrared (FTIR) spectroscopy. Results: The AgNPs were formed within an hour of the reaction and showed maximum UV-Vis absorption in the 375–480 nm range. SEM and TEM revealed well-dispersed spherical particles with little agglomeration, average sizes of 3–6 nm, 3–22 nm, and 3–18 nm for garlic, ginger, and Cayenne Pepper, respectively. FTIR showed that amine, protein, phenolic, aromatic, and alkynes groups contributed to AgNP synthesis and XRD confirmed their crystalline and face-centered cubic nature. Antibacterial action of the AgNPs was in the following order: ginger (minimum inhibitory concentration [MIC] garlic> Cayenne Pepper (MIC 125 μg/mL). Antioxidant action showed Cayenne Pepper > ginger > garlic (inhibitory concentration 50% [IC50]: 40, 240, and 250 μg/mL, respectively) against 2,2-Azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) and garlic > Cayenne Pepper > ginger (IC50: Abbreviations used: AgNPs: Silver nanoparticles; UV-Vis: ultraviolet-visible; SEM: Scanning electron microscopy; TEM: Transmission electron microscopy; EDX: Energy dispersive X-ray; XRD: X-ray diffraction; FTIR: Fourier transform infrared; GaNPs: Garlic nanoparticles; GiNPs: Ginger nanoparticles; C.PeNPs: Cayenne Pepper nanoparticles; FCC: Face centred cubic; SPR: Surface Plasmon resonance; ABTS-2: 2-Azino-bis (3-ethylbenzthiazoline-6-sulfonic acid); DPPH-1: 1-diphenyl-2-picrylhydrazyl.
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Antidiabetic effect of combined spices of Allium sativum, Zingiber officinale and Capsicum frutescens in alloxan-induced diabetic rats
Frontiers in Life Science, 2015Co-Authors: Gloria Aderonke Otunola, Anthony Jide AfolayanAbstract:Allium sativum (garlic), Zingiber officinale (ginger) and Capsicum frutescens (Cayenne Pepper) are common dietary spices also traditionally used in the treatment of various diseases including diabetes mellitus. The antidiabetic activity of each individual spice is well documented, but their effect when combined is unknown. Polyherbalism is of current interest because polyherbal formulations enhance therapeutic action and reduce the concentrations of single herbs, thereby reducing adverse events. This study evaluated the hypoglycaemic activity of aqueous extract of combined garlic, ginger and Cayenne Pepper (GGCP) at different doses in alloxan-induced diabetic rats. Diabetic rats were treated with GGCP at 200 mg and 500 mg/kg body weight/day, or glibenclamide (5 mg/kg body weight/day) for 7 days. GGCP extract significantly (p
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Selected spices and their combination modulate hypercholesterolemia-induced oxidative stress in experimental rats.
Biological Research, 2014Co-Authors: Gloria Aderonke Otunola, Oyelola B Oloyede, Adenike T Oladiji, Anthony Jide AfolayanAbstract:Effect of aqueous extracts of Allium sativum (garlic), Zingiber officinale (ginger), Capsicum fructensces (Cayenne Pepper) and their mixture on oxidative stress in rats fed high Cholesterol/high fat diet was investigated. Rats were randomly distributed into six groups (n = 6) and given different dietary/spice treatments. Group 1 standard rat chow (control), group 2, hypercholesterolemic diet plus water, and groups 3, 4, 5, 6, hypercholesterolemic diet with 0.5 ml 200 mg · kg-1 aqueous extracts of garlic, ginger, Cayenne Pepper or their mixture respectively daily for 4 weeks. Pronounced oxidative stress in the hypercholesterolemic rats evidenced by significant (p
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evaluation of the polyphenolic contents and antioxidant properties of aqueous extracts of garlic ginger Cayenne Pepper and their mixture
Journal of applied botany and food quality, 2013Co-Authors: Gloria Aderonke Otunola, A J AfolayanAbstract:Garlic ( Allium sativum ), Ginger ( Zingiber officinale ), and Cayenne Pepper ( Capsicum fructences ) are common culinary spices that are used singly or combined in the diet of many populations of the world and there is a long-held belief of their health-enhancing properties. This study investigated the aqueous extracts each of garlic, ginger, Cayenne Pepper and a combination of the three for polyphenolic and antioxidant properties that might justify such claims. Aqueous extracts of garlic, ginger, Pepper and a combination of the three was evaluated for polyphenolic and antioxidant activities using DPPH, ABTS, nitric oxide radical scavenging activities and reducing power assay. Each of the spice extracts showed high content of phenolics, flavonoids, flavonols and proanthocyanidin, with the Pepper extract exhibiting the highest concentration of each polyphenol investigated. The antioxidant activities of the spices and their mixture was concentration dependent, though positively comparable with the standards used. Among the extracts, the mixture exhibited the highest antioxidant activity compared to the individual spices and standards probably due to a synergistic effect of combining the spices. The present study confirmed that the aqueous extracts of garlic, ginger and Pepper exhibited significant polyphenolic content and antioxidant potentials. Also, that a mixture of the three spices potentially exhibits more powerful synergistic antioxidant activity than the individual spices, making a strong case for their combined use.