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Ziziphus jujuba is the most commonly grown fruit in Pakistan,
having essential oil that can be utilized for the purposes of
preservation like jujuboside and other flavoniides. In Pakistan it
is used for the treatment of ulcers, wounds, eye diseases and
bronchitis. Antioxidants are naturally occurring or synthetic
substances which prevent oxidation or chemical reaction involving
oxygen. The main focus of this investigation was to study the
chemical constituents, antioxidant activity and phytochemicals
present in the Ziziphus jujuba L. The results indicated that
different extracts fractions from methanol, n-hexane, ethyl acetate
and chloroform ranges from 20 to 100% concentration indicated that
noticeable antioxidant properties were present in jujuba species
that were determined by spectrophotometric techniques. The maximum
antioxidant properties were observed in 100% chloroform and in M3
(60% methanol and 40% chloroform) and minimum were analyzed in E1
(20% ethyl acetate and 80% n-hexane) and M1 (20% methanol and 80%
chloroform). The extraction techniques and extracting solvent were
of great importance in this study that showed the extractability of
various solvent.
Meat and its products enjoy a unique status in human diet but meat
also serves as an excellent substrate for the growth of most
microorganisms, and is associated with hypertension and
cardiovascular disease due to the presence of high sodium and fat
contents. In the functional examination of minced beef patties,
estimation for total sodium contents is essential to assess the
level of risk. The minced beef patties were also treated with
chitosan-mint mixture to minimize the presence of microorganisms,
oxidation and to increase the shelf life of the product by acting
as a natural antioxidant as well as antimicrobial agent. The
recommendations from this research work are; the microbiological
quality of minced beef should be monitored regularly and properly
to ensure consumer's safety. Different formulations for patties can
be developed by using masking agents, cold pressure storage and use
of less quantity of beef to ensure lower amounts of Na contents.
Suitability of different oils and fats available for proper
structure and other quality parameters of patties should be checked
to ensure good quality products with lower levels of fat.
Desmoplastic small round cell tumor (DSRCT) is a unique, highly
aggressive neoplasm with characteristic topographic, histologic,
immunohistochemical, cytogenetic and molecular features. It chiefly
affects adolescent males and young adults and is most frequently
presented as a large abdominal mass with widespread peritoneal
involvement at the time of diagnosis. Histologically, it is
composed of nests of small, undifferentiated round or oval
hyperchromatic cells embedded in abundant desmoplastic stroma. A
multidisciplinary treatment including chemotherapy, aggressive
debulking surgery, radiation and myeloablative chemotherapy with
stem cell rescue might be the proper approach to treat this rare
malignancy and may improve progression-free survival. This book
presents current research in the study of the desmoplastic small
round cell tumor.
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