Develop a project to inform the unit on medically necessary supplementation in breastfeeding vs non-medically necessary breast feeding with the objective to decrease the rates of non medically necessary supplementation in breast feeding.
Sample Solution
Antioxidant Activity (AOA) by DPPH Radical Scavenging Assay: The capacity to scavenge the 2,2-diphenyl-1- picrylhydrazyl (DPPH) free radical was monitored according to the method reported by Apostolidis et al.16. To 3 ml of 60 μM DPPH in ethanol, 250 μl of each homogenized water extract was added, the decrease in absorbance was monitored at 517 nm in a spectrophotometer (Jenway, Model 6305, UV/Vis., England). DPPH scavenging effect was calculated as percentage of DPPH discoloration using the equation: %scavenging effect = [(ADPPHâAS)/ADPPH] Ã100, where AS is the absorbance of the solution when the sample extract has been added at a particular level and ADPPH is the absorbance of the DPPH solution. Lycopene: Lycopene content of PCT samples was measured by the method of Javanmard17 with slight modifications. Lipolysis and Proteolysis Assessment: Lipolysis index was determined by the method of Nonez et al.14. Acid Degree Value (ADV) can measure the rancidity of cheese by de-emulsification and separation of free fat, followed by titration of free fatty acid by alcoholic KOH in a weighed portion of fat. The pH 4.6 soluble nitrogen (SN) of cheese samples was obtained modifying the procedure of Kuchroo and Fox18, as described by Sousa and McSweeney19. pH 4.6-insoluble fraction of the cheese was assessed using a Urea-polyacrylamide gel electrophoresis (PAGE) which performed by Protean II XI vertical slab gel unit (Bio-Rad Laboratories Ltd., Watford, UK) according to the method of Shalabi and Fox20. Gels were stained directly with Coomassie Brillant Blue G250, as described by Blakesley and Boezi21. Rheological Measurements: The dynamic rheological properties of the processed cheeses were measured after 2 weeks of storage at 4 °C, using a controlled stress rheometer (Anton Paar, MCR301, Austria). Cheese samples were carefully cut to 25 mm diameter discs using a cylindrical cutter. The measurements were carried out at 25°C using a cone and plate system. A strain sweep (0. 1-100%) at 25°C and frequency of 1 Hz were used to determine the limits of linear viscoelastic behavior of the model processed cheese. A frequency sweep test was performed at 5 °C and a strain amplitude of 0.2% with the frequency varied from 1 to 100 Hz. A temperature sweep test was performed at a constant frequency of 10 Hz and a constant strain amplitude of 1%, with the temperature varying from 25 to 80 °C at 5 °C /min. The storage modulus (Gʹ), the loss modulus (Gʺ) and the loss factor (tan d) were determined. All the rheological measurements were made at least in triplicate and the average reported.>
Antioxidant Activity (AOA) by DPPH Radical Scavenging Assay: The capacity to scavenge the 2,2-diphenyl-1- picrylhydrazyl (DPPH) free radical was monitored according to the method reported by Apostolidis et al.16. To 3 ml of 60 μM DPPH in ethanol, 250 μl of each homogenized water extract was added, the decrease in absorbance was monitored at 517 nm in a spectrophotometer (Jenway, Model 6305, UV/Vis., England). DPPH scavenging effect was calculated as percentage of DPPH discoloration using the equation: %scavenging effect = [(ADPPHâAS)/ADPPH] Ã100, where AS is the absorbance of the solution when the sample extract has been added at a particular level and ADPPH is the absorbance of the DPPH solution. Lycopene: Lycopene content of PCT samples was measured by the method of Javanmard17 with slight modifications. Lipolysis and Proteolysis Assessment: Lipolysis index was determined by the method of Nonez et al.14. Acid Degree Value (ADV) can measure the rancidity of cheese by de-emulsification and separation of free fat, followed by titration of free fatty acid by alcoholic KOH in a weighed portion of fat. The pH 4.6 soluble nitrogen (SN) of cheese samples was obtained modifying the procedure of Kuchroo and Fox18, as described by Sousa and McSweeney19. pH 4.6-insoluble fraction of the cheese was assessed using a Urea-polyacrylamide gel electrophoresis (PAGE) which performed by Protean II XI vertical slab gel unit (Bio-Rad Laboratories Ltd., Watford, UK) according to the method of Shalabi and Fox20. Gels were stained directly with Coomassie Brillant Blue G250, as described by Blakesley and Boezi21. Rheological Measurements: The dynamic rheological properties of the processed cheeses were measured after 2 weeks of storage at 4 °C, using a controlled stress rheometer (Anton Paar, MCR301, Austria). Cheese samples were carefully cut to 25 mm diameter discs using a cylindrical cutter. The measurements were carried out at 25°C using a cone and plate system. A strain sweep (0. 1-100%) at 25°C and frequency of 1 Hz were used to determine the limits of linear viscoelastic behavior of the model processed cheese. A frequency sweep test was performed at 5 °C and a strain amplitude of 0.2% with the frequency varied from 1 to 100 Hz. A temperature sweep test was performed at a constant frequency of 10 Hz and a constant strain amplitude of 1%, with the temperature varying from 25 to 80 °C at 5 °C /min. The storage modulus (Gʹ), the loss modulus (Gʺ) and the loss factor (tan d) were determined. All the rheological measurements were made at least in triplicate and the average reported.>
