Mature fruits of the four varieties of the Capsicum spp. were washed with distilled water and blotted gently using a paper towel to remove excess water. The fruits were separately placed under constant flow of air until fully dried and then pulverized in an industrial electric blender (Polymix PX-MFC 90D Switzerland), sealed in labeled plastic bags, and stored at 4°C in the refrigerator until extraction, using water and ethanol as the solvents. Extraction was done by weighing 65g of each ground sample into separate labeled conical flasks containing 600mL of the solvents and shaken for 48 hours on a mechanical shaker (Gallenkamp Orbital Shaker). The crude extracts were filtered under pressure using a Buchner funnel, vacuum pump, and Whatman No. 1 filter paper. The aqueous filtrate of each sample was chilled at -40°C with a chiller (PolyScienceAD15R-40-A12E, USA) and concentrated using a freeze-dryer (Vir Tis benchtop K, Vir Tis co, Gardiner, NY.) for 48 hours. Similarly, the ethanolic extracts were concentrated to remove the solvents using a rotary evaporator (Strike-202 Steroglass, Italy). Percentage yield of aqueous and ethanolic extracts of each sample were determined and recorded. The extracts were stored at 4°C until further analysis.
Orbital shaker
Manufactured by Gallenkamp
Sourced in United Kingdom
The Orbital Shaker is a laboratory instrument used to mix samples in a horizontal circular motion. It provides consistent and controlled agitation for a variety of applications requiring gentle mixing or incubation.
Automatically generated - may contain errors
Lab products found in correlation
Whatman, by Cytiva (4 mentions)
Helios omega, by Thermo Fisher Scientific (2 mentions)
No 1 filter paper, by Cytiva (1 mentions)
Whatman no 1 filter paper, by Cytiva (1 mentions)
Whatman no 1, by Cytiva (1 mentions)
Rotavapor, by Büchi (1 mentions)
Dichloran rose bengal chloramphenicol agar, by Thermo Fisher Scientific (1 mentions)
12 protocols using orbital shaker
1
Extraction and Yield of Capsicum Spp. Fruit
2
Enumeration of Fungal Microbiota in Food Samples
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Exactly 50 g of sample was weighed into 100‐ml 0.1% peptone water in 250‐ml Erlenmeyer flasks using electronic weighing balance (OHAUS®) with a readability of 0.01 g. The samples were shaken in a Gallenkamp Orbital Shaker (140 rev/min) for 30 min. From the stock suspension, decimal serial dilutions up to 1:103 were prepared. Exactly 1 ml aliquots of each dilution level were dispensed into 20 ml of media Potato Dextrose Agar (PDA), Sabouraud's Dextrose Agar (SDA), and Oxytetracycline Glucose Yeast Extract Agar (OGYE) as previously outlined by Kortei et al. (2018 (link)) and Odamtten et al. (2018 ). There were triplicate samples for each media and dilution level. The plates were incubated at 28–30°C for up to 7 days.
3
Extraction and Characterization of Date Palm Varieties
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Two varieties of P. dactylifera (Date palm) locally known as Ajwa and Khalas were obtained from the local market of Faisalabad. These particular Date palm varieties were identified, classified and approved from Botany Department, University of Agriculture, Faisalabad.
The collected Date palm varieties were shade dried, grinded and stored. The grinded pulp of Khalas and Ajwa were extracted using ethanol as solvent (1:5 w/v) for 3 days on orbital shaker (Gallenkamp, UK) at ambient temperature.18 The extracts were filtered through whatmann filter paper no.1.19 (link) The excess of solvent was evaporated through rotary vacuum evaporator at 45°C to get concentrated extract, then lyophilized to remove the solvent effect and powdered extracts were stored at 4°C to avoid the loss of chemical compounds before further testing.20
The collected Date palm varieties were shade dried, grinded and stored. The grinded pulp of Khalas and Ajwa were extracted using ethanol as solvent (1:5 w/v) for 3 days on orbital shaker (Gallenkamp, UK) at ambient temperature.18 The extracts were filtered through whatmann filter paper no.1.19 (link) The excess of solvent was evaporated through rotary vacuum evaporator at 45°C to get concentrated extract, then lyophilized to remove the solvent effect and powdered extracts were stored at 4°C to avoid the loss of chemical compounds before further testing.20
4
Enumeration of Fungal Populations
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The decimal serial dilution plate technique was used in estimating fungal populations. About 10 g fresh weight of sample was placed in 250 ml Erlenmeyer flask containing 100 ml sterile distilled water. The mixture was shaken at rev/min in a Gallenkamp Orbital Shaker for 30 min. Aliquot (1 ml) of the suspension was placed in sterile universal bottles (MaCartney tubes) containing 9 ml of 0.1% peptone, and was serially diluted up to 1:10−3. The fungal population was enumerated on modified Cooke's medium (Cooke, 1954 ) and Dichloran Rose Bengal Chloramphenicol (DRBC) agar incubated at 30–32°C for 5 to 7 days for species diversity.
5
Star Anise Tea Extraction Protocol
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Star anise tea (SAT) was prepared as reported previously [16 (link)]. Briefly, a 20-g dried and grounded plant sample (mesh size 80) was shaken in 200 mL distilled water in an orbital shaker (Gallenkamp, UK) for continuous agitation at 180 rpm for 28 h at 55 °C temperature. After filtering the solid residues, the solutions were dried using a rotary evaporator (Eyela, SB-651, Rikakikai Co. Ltd., Tokyo, Japan) under reduced pressure and temperature to get a dried extract. The yield of extract was calculated on the dry plant material basis using the following formula;
6
Maize Starch Microbial Growth Assay
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The basal salt medium containing maize starch (1% W/V) was dispensed in 50 mL quantity into 250 mL Erlenmeyer flasks. A single colony from fresh agar culture plate was transferred into the above medium and incubated at 37°C for 24 h on an orbital shaker (Gallenkamp, UK, 150 rpm).
7
Extraction of Phytochemicals from T. portulacastrum
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Powdered material (5 g) from the leaf, root, and shoot portions of T. portulacastrum were soaked overnight with 50 mL of 0.01, 0.5, 0.1, 1, 2, and 5 N acidified methanol in an orbital shaker (Gallenkamp, Lougborough, Leicestershire, UK) at 120 rpm and 30°C. The hydrolysates were separated from the residue by filtering through Whatman No. 1 filter paper (Sigma). The residues were re-extracted twice with the same solvents, and the final hydrolysates obtained were concentrated to dryness under reduced pressure at 45°C using a rotary evaporator (EYELA, N-N Series, Rikakikai Co., Ltd., Tokyo, Japan), weighed to calculate the yield, and stored in a freezer (4°C) until further analysis.
8
Mushroom Extraction: Varied Solvent Methods
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The selected mushrooms were extracted in methanol, ethanol, and water according to the method given by Gangadevi, Yogeswari, Kamalraj, Rani, and Muthumary (2008 ) with slight modification. Briefly, dried mushroom powder 20 g was extracted with 200 ml of methanol, ethanol (80%), and water using an orbital shaker (Gallenkamp, UK) for 8 hr at room temperature. The extracts were separated from solid residue by filtering through Whatman No. 1 filter paper. The extract was evaporated in rotary evaporator (EYELA, N‐N Series; Rikakikai Co. Ltd. Japan) to yield the residue and stored at 4°C for subsequent analysis.
9
Ethanol Extraction of Medicinal Plant
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Fresh leaves of the experimental plant were gathered from the field in Woliso, 113 km West of Addis Ababa, Ethiopia. The plant was identified and authenticated in the National Herbarium, Department of Plant Biology and Biodiversity Management, Addis Ababa University, Ethiopia. A reference number of the specimen (MS 001) was allocated for future utilization. Extraction was carried out as previously discussed by Abebe et al. [17 (link)] in line with Zhang et al. [18 (link)]. Briefly, the leaves were cleaned, shade dried, coarsely crushed by a grinder and blended with 70% ethanol and kept on an orbital shaker (Gallenkamp, UK) for 24 h at 130 g. The mixture was then filtered (Whatman No. 1, Whatman Ltd. England), and the filtrate concentrated using Rota Vapor (Büchi Rota Vapor R-205, Switzerland) at a temperature not exceeding 40 °C and stored in a refrigerator at −4 °C until use [19 ].
10
Determination of Total Phenolics
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Total phenolics were determined using the Folin-Ciocalteu assay with modifications [5 ]. Samples (200 mg) were extracted with methanol (2 mL, 80%) containing hydrochloric acid (1%) at room temperature on an orbital shaker (200 rpm, Gallenkamp, England). Extracts were centrifuged (3200 rpm, 10 min) and the resulting supernatant (100 μL) reacted with Folin-Ciocalteu reagent (10%, 750 μL) and mixed for 5 min followed by addition of Na2HCO3 solution (7.5%, 750 μL). The solution was incubated at 22°C (1.5 h) and the absorbance was measured at 760 nm using a spectrophotometer (Helios Omega, Thermo Fisher Scientific). A standard calibration curve of gallic acid (0–200 mg/L) was generated and the results were expressed as mg gallic acid/g.
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