The Chemical Composition of Oils and Cakes of Ochna serrulata (Ochnaceae) and Other Underutilized Traditional Oil Trees from Western Zambia.

Currently, the negative effects of unified and intensive agriculture are of growing concern. To mitigate them, the possibilities of using local but nowadays underused crop for food production should be more thoroughly investigated and promoted. The soybean is the major crop cultivated for vegetable oil production in Zambia, while the oil production from local oil-bearing plants is neglected. The chemical composition of oils and cakes of a three traditional oil plant used by descendants of the Lozi people for cooking were investigated. Parinari curatellifolia and Schinziophyton rautanenii oils were chiefly composed of α-eleostearic (28.58-55.96%), linoleic (9.78-40.18%), and oleic acid (15.26-24.07%), whereas Ochna serrulata contained mainly palmitic (35.62-37.31%), oleic (37.31-46.80%), and linoleic acid (10.61-18.66%); the oil yield was high (39-71%). S. rautanenii and O. serrulata oils were rich in γ-tocopherol (3236.18 µg/g, 361.11 µg/g, respectively). The O. serrulata oil also had a very distinctive aroma predominantly composed of p-cymene (52.26%), m-xylene (9.63%), γ-terpinene (9.07%), o-xylene (7.97), and limonene (7.23%). The cakes remaining after oil extraction are a good source of essential minerals, being rich in N, P, S, K, Ca, and Mg. These plants have the potential to be introduced for use in the food, technical, or pharmaceutical industries.

Evaluation of physical properties of rice used in traditional Kyrgyz Cuisine.

Eight staple rice cultivars consumed in Kyrgyzstan were evaluated for physical properties in this study. The dimensions of investigated grains correspond to 5.29-6.99 mm for length, 2.52-3.10 mm for width, and 1.88-2.13 for thickness. Equivalent diameter was in range of 3.14 - 3.47 mm, surface area took 25.35-31.90 mm². The sphericity analysis values varied from 0.480 to 0.559, aspect ratio from 0.39 to 0.55, volume of the grain was measured in range from 16.25 to 22.02 mm3, bulk density values were 0.77-0.87 g/cm3, and solid density from 1.17 to 1.41 g/cm3. The porosity of grain was equal to 28.27-39.83%, thousand kernel weight correspond to 19.67 to 27.15 g, rupture force of grain was measured in range of 63.47-155.50 N, color characteristic varied in parameters L*, a* and b*, 37.58-72.19, -0.22-10.17, and 9.65-21.12, respectively. Optimum cooking time ranged from 19.33 to 33.00 min. The water uptake ratios for 30 min of soaking were 1.21-1.28, 1.18-1.45, and 1.14-1.57 for 30, 45, and 60°C, respectively. While the water uptake ratios for 60 min of soaking were 1.22-1.42, 1.19-1.54, and 1.25-1.75 for 30, 45, and 60°C, respectively. Optimal cooking time showed that imported varieties needed lower interval for full grain cooking compared to the local Kyrgyz varieties. It was found that Kyrgyz rice varieties staying more firm after cooking as compared to imported varieties and therefore more suitable for the local traditional dish such as plov.

Prevalence and use of herbal products in the Czech Republic: over-the-counter survey among adult pharmacies clients.

OBJECTIVES: To analyse which species of herbs are preferred by Czech adult respondents, the most important predictors influencing their use, and information sources used. METHOD: Data were collected face-to-face via an interviewer-administrated structured questionnaire from convenience sample of adults from metropolis, as well as peri-urban and rural areas, from February to June 2007. RESULTS: There is a high prevalence (56.6%) of herbal product (HPs) use as well as herb-drug co-medication without frequent physician consultation. Literature is the main source of herbal product information, followed by mass media (20%) and family tradition (12%). In comparison to other countries, differences in urban-rural perspectives were observed regarding information sources as well as preferences of local herb species. Mentha × piperita (18.4%), Melissa officinalis (12.4%), Plantago lanceolata (12.2%), Tilia cordata (11.8%) and Matricaria recutita (10.7%) are the most preferred herb species for herbal products preparation. Gender, educational status and age are significant factors that influence the number of herb species used. Head or chest colds, stomach or intestinal illnesses and immunity and regeneration support are the most common ailments treated by herbal products according to our respondents. CONCLUSION: High utilisation of herbal products was confirmed and the most important predictors of use were identified. Further research is needed to validate and/or replicate our results. Our survey may provide a basis for pharmacists, physicians, healthcare providers as well as for policy makers to effectively manage increasing prevalence of herbal products among the Czech population.