Germination behaviour, techno-functional characteristics, antinutrients, antioxidant activity and mineral profile of lucerne as influenced by germination regimes

2021 ◽  
Author(s):  
Savita Sharma ◽  
Prashant Sahni
Keyword(s):  
Antioxidant Activity ◽  
Functional Characteristics ◽  
Mineral Profile ◽  
Germination Behaviour

Antioxidant activity of cookiessupplemented with sugarbeet dietary fiber

2011 ◽  
pp. 151-157 ◽  
Author(s):  
Marijana B. Saka ◽  
Julianna F. Gyura ◽  
Aleksandra Mišan ◽  
Zita I. Šereš ◽  
Biljana S. Pajin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Room Temperature ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Functional Characteristics

The antioxidant activity of cookies prepared by the addition of sugarbeet dietary fibers was investigated in order to estimate their influence on functional characteristics and shelf-life of cookies. Treated fiber (TF) was obtained from sugarbeet by extraction with sulfurous acid (75 °C at pH = 5.7during 60 min) and treatment with hydrogen peroxide (20 g/LH2O2 at pH = 11 during 24 h). The fiber obtained was dried (80 °C), ground and sieved. TF was investigated in comparison with commercially available Fibrex®. The cookies were prepared by the addition of 0, 7, 9 and 11% of sugarbeet dietary fiber as a substitute for wheat flour in the formulation of cookies. The antioxidant properties of cookies were tested every 7 days using a DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity test during 6 weeks of storage at room temperature (23 ± 1 ºC). The obtained results indicated that substitution of wheat flour with Fibrex® in the formulation of cookies upgraded the antioxidant activity, i.e. the functional characteristics of Fibrex®-enriched cookies and could prolong their shelf-life. In contrast, TF did not increase the antioxidant activity of TF-enriched cookies. The better antioxidant activities of Fibrex®-enriched cookies could be attributed to the presence of ferulic acid.

scholarly journals Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 928
Author(s):  
Marta Igual ◽  
Maria Simona Chiş ◽  
Sonia Ancuța Socaci ◽  
Dan Cristian Vodnar ◽  
Floricuța Ranga ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Medicago Sativa ◽  
Volatile Compounds ◽  
Pearson Correlation ◽  
Linear Increase ◽  
The Other ◽  
Volatile Profile ◽  
Functional Characteristics ◽  
Nutritional Compounds ◽  
Pearson Correlations

Currently, extrudates are considered unhealthy products, being characterized as high in calories; rich in fat, sugar, and salt; and low in nutritional compounds. The aim of this study was to assess the influence of lucerne (Medicago sativa) on the physicochemical, nutritional, and functional characteristics of corn extrudates. In order to achieve these goals, water content, water activity, expansion index, bulk density, porosity, hygroscopicity, optical properties, antioxidant activity, individual phenolic acids, folates, individual flavonoids, and volatile compounds were analyzed. The results showed that the typical characteristics of corn extrudates such as expansion, crunchiness, and density were maintained with 10% lucerne addition, highlighting a strong negative Pearson correlation (p < 0.05) between all studied parameters and lucerne addition. On the other hand, the lucerne addition caused a linear increase of bioactive compounds, showing positive Pearson correlations between flavonoids, folates, and antioxidant activity. The volatile profile of corn extrudates improved with the addition of lucerne leading to volatile compounds such as limonene, β-mircene, and hexanal. Overall, considering the textural, nutritional, and functional characteristics of corn extrudates, we determined that a percentage addition on 10% lucerne could be successfully used in the manufacturing of corn extrudates.

scholarly journals Comparative Studies of Inhibitory and Antioxidant Activities, and Organic Acids Compositions of Postbiotics Produced by Probiotic Lactiplantibacillus plantarum Strains Isolated From Malaysian Foods

2021 ◽  
Vol 7 ◽  
Author(s):  
Hui Mei Chang ◽  
Hooi Ling Foo ◽  
Teck Chwen Loh ◽  
Eric Teik Chung Lim ◽  
Nur Elina Abdul Mutalib
Keyword(s):  
Antioxidant Activity ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Organic Acids ◽  
Organic Acid ◽  
Inhibitory Activity ◽  
Caproic Acid ◽  
Functional Characteristics ◽  
Mrs Medium ◽  
Fermentation Media

Despite inflammation being a protective natural defense against imbalance stressors in the body, chronic inflammation could lead to the deterioration of immune response, low production, and poor performance in livestock as well as severe economic losses to the farmers. Postbiotics produced by Lactiplantibacillus plantarum has been reported recently to be a natural source of antioxidant, promoting growth performance, anti-inflammation, and immune responses. However, the effects of fermentation media on the compositions of L. plantarum postbiotic have not been reported elsewhere. Hence, a comparative study was conducted to compare the volatile compounds, organic acid composition, and antioxidant and antimicrobial activities of postbiotics produced by six strains of L. plantarum cultivated by using formulated media and the commercial de Man, Rogosa, and Sharpe (MRS) medium as a control. Postbiotics RG14, RI11, and UL4 produced by using formulated media exhibited higher inhibitory activity against Pediococcus acidilactici 446, Escherichia coli E-30, Salmonella enterica CS3, and vancomycin-resistant Enterococci except for Listeria monocytogenes LS55. As for the antioxidant activity, hydroxyl radical scavenging activity was enhanced in formulated media, whereas reducing power activity was the highest in postbiotic RI11. Three organic acids, namely, acetic acid, caproic acid, and lactic acid, were detected in the postbiotic produced by various L. plantarum strains. The concentration of acetic acid was influenced by the fermentation media, whereas caproic acid was detected as the highest in postbiotic RG11. Lactic acid was the predominant compound detected in all the postbiotics and had the significantly highest concentration in postbiotic RS5 when produced by using the MRS medium. Intermediary and pyrrole compounds were the other main compounds that were detected by using GC-MS. Positive correlations were found between organic acid production and inhibitory activity, as well as antioxidant activity exhibited by postbiotics. In conclusion, the compositions and functional characteristics of postbiotics produced by the six strains of L. plantarum were strain-dependent and affected greatly by the fermentation medium. The effects of postbiotic composition on the functional characteristics of postbiotics were elucidated in this study to warrant their applications as a promising beneficial natural growth promoter for the livestock industry.

Phenolic composition, antioxidant activity and mineral profile in two seed-propagated artichoke cultivars as affected by microbial inoculants and planting time

2017 ◽  
Vol 234 ◽  
pp. 10-19 ◽  
Author(s):  
Youssef Rouphael ◽  
Giuseppe Colla ◽  
Giulia Graziani ◽  
Alberto Ritieni ◽  
Mariateresa Cardarelli ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Composition ◽  
Microbial Inoculants ◽  
Planting Time ◽  
Mineral Profile

Phenolic composition, colour, antioxidant activity and mineral profile of Cabernet Sauvignon wines

2010 ◽  
Vol 45 (7) ◽  
pp. 1505-1512 ◽  
Author(s):  
Vívian Maria Burin ◽  
Leila Denise Falcão ◽  
Eduardo S. Chaves ◽  
Eliana Fortes Gris ◽  
Luana Floriani Preti ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Cabernet Sauvignon ◽  
Phenolic Composition ◽  
Mineral Profile

Achachairú (Garcinia humilis): chemical characterization, antioxidant activity and mineral profile

2018 ◽  
Vol 13 (1) ◽  
pp. 213-221 ◽  
Author(s):  
Alessandra Cristina Tome ◽  
Eliane Teixeira Mársico ◽  
Flávio Alves da Silva ◽  
Lucilia Kato ◽  
Talita Pimenta do Nascimento ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Characterization ◽  
Mineral Profile

scholarly journals Whole-grain pan bread with the addition of jabuticaba peel flour

2020 ◽  
Vol 50 (8) ◽  
Author(s):  
Sumaya Patiara Lima Ferreira ◽  
Fernanda Barbosa Borges Jardim ◽  
Carolina Rodrigues da Fonseca ◽  
Luciene Lacerda Costa
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Water Activity ◽  
Proximate Composition ◽  
Fiber Content ◽  
Whole Grain ◽  
Functional Characteristics ◽  
Pan Bread ◽  
Carbohydrate Levels

ABSTRACT: The objective of this study was to analyze the potential of the jabuticaba peel flour (JPF) as an ingredient in whole-grain bread. Pan bread formulations with different concentrations of jabuticaba peel flour were made: 0% (T0), 5% (T1), 10% (T2), and 15% (T3). Proximate composition, pH, water activity, color, phenolic compounds and antioxidant activity of bread were determined. The addition of JPF to the bread formulations led to a reduction of carbohydrate levels (51.14 to 46.55 g 100 g-1), lipids (4.79 to 3.35 g 100 g-1) and an increase in moisture (31.06 to 37.31 g 100 g-1) and ash (0.22 to 0.35 g 100 g-1). The fiber content increased up to three times, and the phenolic compounds up to seven times, thus increasing the antioxidant activity of the JPF-based bread when compared to the control. Bread made with the addition of JPF presented lower L* values (46.72 to 36.07) and higher a* values (3.10 to 9.07) compared to the control. Therefore, jabuticaba peel flour can be considered a potential ingredient for addition to whole-grain pan bread with desirable nutritional and functional characteristics.

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