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From the Lasianthus bidoupensis stems, two new compounds, including one new 9,10anthraquinone, lasibidoupin A (1), and one new 6,7-benzocoumarin, lasibidoupin B (2), together with one known compound, 11-O-methyldamnacanthol (3) were isolated using chromatographic method. Their structures were determined by extensive HRMS, and NMR assignments. Compound 3 was reported for the first time from this species. New compounds (1 & 2) were tested for the cytotoxicity against three human cancer cell lines (MCF-7, HeLa, and NCI-H460) by SRB assay. As results, 1 & 2 exhibited significant cytotoxic activity against all cancer cell lines (IC50 ranged from 0.058 ± 0.003 to 0.177 ± 0.014 μM).

Dichromate anions were intercalated between two consecutive hydroxide layers of [Mg0.6Al0.4(OH)2]0.40+ via co-precipitation at different pH conditions. The physico-chemical properties of the obtained solids were examined by physical methods such as X-ray diffraction (XRD), Infrared (IR), Scanning Electron Microscopy (SEM), Brunauer-Emmett-Teller (BET) and Energy-Dispersive Spectroscopy (EDS). The experimental results indicated that the amount of dichromate anions in the catalysts varies with the pH media. Also, the morphology, structure and chemical composition of the materials depends strongly on the preparation conditions. The Mg-Al-Cr2O7 hydrotalcite-like compounds are used as heterogeneous catalysts for the styrene oxidation with H2O2 at mild conditions. The styrene conversion is about 20-50% while styrene selectivity remains rather high.

This study aims to find a recipe to make cookies containing the functional ingredient (GABA) from germinated black beans. Results showed that the germination process of black beans consists of three steps. First, black beans were immersed for 6 h and germinated for 60 h. After that, the germinated bean was dried at 70oC for 6 h, ground to 0.20 mm. The cookie recipe included wheat flour 21%, germinated black bean flour 21%, sugar 25%, butter 10%, shortening 10%, and egg 13%. The obtained cookies had a protein content of 13%, lipid 25.1% and high amount of GABA 402 mg/kg.

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