black seed is one of important ancient medicinal plants with various properties in traditional medicine. in order to evaluate microelements (fe and zn) effects on seed yield and yield components of black seed in salinity stress, a complete block design with three replications was conducted in esfahan agricultural and natural resources center during 2013-2014. three water salinity treatments wer...

in order to evaluate the effect of priming on germination of black cumin under different levels of salinity, a factorial experiment on base of completely randomized design was conducted with three replications. the main factors consisted of five levels of priming (osmopraiming with kno3 (1 and 3%), salicylic acid (sa) (0.2 and 0.5 mm) and a hydropriming)) and four salinity levels (zero, 75, 125...

Fourteen black cumin genotypes were evaluated against standard checks for two consecutive years during 2018 to 2019 at Sinana, Goro and Gindhir investigate high yielder stable varieties. The mean total seed yield of across environment ranged from 24.54 16.07 Qt ha-1. highest was recorded 242826-2 followed by (24.54 23.32 ha-1) while the lowest obtained local checks. These have advantage 22.41 1...

AIM To investigate the bactericidal and anti-adhesive properties of 25 plants against Helicobacter pylori (H. pylori). METHODS Twenty-five plants were boiled in water to produce aqueous extracts that simulate the effect of cooking. The bactericidal activity of the extracts was assessed by a standard kill-curve with seven strains of H. pylori. The anti-adhesive property was assessed by the inh...

Thirty eight bottles of red wine (Carbanet Sauvignon) were randomly selected based on vintage, region, price, and age (number of months in a barrel). The total phenolic content of each wine was determined using Folin-Ciocalteau assay. The radical scavenging activity was evaluated using 2,2-diphenyl-1-picryhydrazyl (DPPH) assay. Apart from a few bottles that exhibited above average radical scave...

Objective: An emulsion of black cumin seed oil was developed using an orally safe surfactant, sucrose palmitate, to make it more comfortable consume. Methods: The made a 3% concentration palmitate emulsify 5% (F1) and 7.5% (F2) the stable emulsion. hedonic test applied 30 panelists, showing accepted formulation. Results: pH value each formulation degraded during 12 w storage. formula has better...

The Indian spice industry by and large is primitive yet. Screen cleaner and dust removing are the only operations which are being done alone in the industry. Quality assessment of spices is a very big challenge since time immemorial. In addition to inherent and hygienic features quality depends on its physical appearance, moisture content, composition which may be reflected by taste and smell t...