SOUTHERN JOURNAL OF SCIENCES

Background: Antioxidant compounds are widely used in medicine to protect the organism from the impact of various stresses and strengthen the immune system. The primary source of natural antioxidants is considered plant-based products. That is precisely why scientists are interested in extracting active compounds out of plant materials and use them. However, diverse resources of medicinal plants of Georgia is poorly studied and used as a source of antioxidants. Aim: The research aimed to study the antioxidant composition and total antioxidant activity of some dried medicinal plants sold in the pharmacy network in Tbilisi, Georgia. Methods: Several types of medicinal plants (3 berry plants and 3 herbaceous plants) sold in the pharmacy chain were chosen as the research object. These are Crataegus sp., Sorbus sp., Viburnum sp., Helichrysum sp., Leonurus quinquelobatus Gilib, Origanum vulgare L. Results: As a result, it has been found that the content of ascorbic acid and carotene in the studied plants is not so high to fill the daily intake of a man with an infusion prepared from one tablespoon. As for proline and the number of total antioxidants, all the plants we have chosen are high in content, considerably increasing their medicinal value. Discussion: The low amount of ascorbic acid and carotine found in studied plant, this increases their medicinal value, and in combination with other antioxidants/plants, the healing effect of the raw materials has been used. Conclusions: The studied plants are characterized by high levels of proline and antioxidant activity, so their infusions can be safely used as a source of antioxidants both in folk medicine and for the preparation of biologically active preparations.

E-selectin, as identified (CD62E), is expressed on endothelial cells after stimulation with inflammation cytokines. β-Thalassemia diseases (βT) and early diagnosis are of utmost significance in the entire world population. This study was performed in the Thalassemia Center of the Al-Zahraa Educational Hospital in Al-Najaf Province, Iraq, on sixty-nine with β-thalassemia (54 βT major and 15 βT Intermedia) aged 8-40 years who transfused blood. Compared to 20 healthy volunteers as a control group. In both βT patients and healthy groups were assessed serum E-selectin levels. It was investigated the relationship with RBC, Hb, PCV, WBC, PLT, BMI, splenic status, iron, and ferritin levels. The results revealed a significant (P<0.05) decreased values of HB, RBC, P.C.V, and BMI. In contrast, values of WBC, PLT, Iron, and Ferritin were significantly increased in βT patients as compared to the healthy control groups. A significant (P<0.05) increase in serum E- Selectin level in βT patients (20.55±0.47) ng/ml to compare with the healthy group (9.16±0.50) ng/ml. Furthermore, it was a significant decrease in groups of βT major (19.87±0.42) ng/ml more than in βT intermedia (23±1.42) ng/ml. E-Selectin revealed a significant increase (P<0.05) in progress age and associated with splenectomies and underweight groups compared to splenectomies and the normal weight groups, respectively. Also, E-Selectin levels significantly positively correlated with WBC, PLT value, iron, and Ferritin levels. However, it was no significant with RBC, PCV, Hb. As a conclusion from this study, E- Selectin is an important biomarker in β-thalassemia patients can be identified as the complications associated with iron overload, inflammatory process, and endothelial dysfunction in βT disease. 

Background: Heat treatment is one of the most used methods to preserve food, such as orange juices, which are an excellent source of ascorbic acid. To avoid vitamin C degradation and reduce loss, fast heating is recommended. However, little is known about heat transfer during juice pasteurization. Aim: Therefore, this work aimed to determine the vitamin C content and the convective heat transfer coefficient in the pasteurization of orange juice. Methods: To perform the experiment, in the juice container, two regions were analyzed: the central region and near the wall. For the time-temperature control, thermometers were installed in the two regions mentioned. Every 120 seconds, the temperature was measured. The vitamin C content in the juice was evaluated before and after pasteurization using the iodometric method. The convective coefficient was evaluated using the method of dimensionless numbers and the experimental method. Results and Discussion: In pasteurization, the solution was heated to 80 °C, where heating lasted 3000 seconds and cooling for 2520 seconds. The graph showing the relationship of the convective heat transfer coefficient and temperature follows the same trend of the literature. The convective coefficient is higher in the region near the wall. As time passes and temperature decreases, the central region tends to equilibrium, and the coefficient becomes more constant. The vitamin C content remained constant before and after pasteurization. The values of the dimensionless numbers used in the calculations are in the same order of magnitude as the literature. Conclusions: The pasteurization did not cause ascorbic acid degradation since the heating step was fast in the heat treatment. The graphic showed that there is a dependence of the dimensionless of temperature with the dimensionless Biot and Fourier. It was noted that studying the thermal behavior in the cooling of orange juice is extremely important to ensure its quality.