scholarly journals Nutritional composition, antinutritional factors, bioactive compounds and antioxidant activity of guava seeds (Psidium Myrtaceae) as affected by roasting processes

2013 ◽  
Vol 52 (4) ◽  
pp. 2175-2183 ◽  
Author(s):  
Ayman Mohammed El Anany
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Antinutritional Factors ◽  
Nutritional Composition

scholarly journals Nutrients and bioactive compounds of pulp, peel and seed from umbu fruit

2019 ◽  
Vol 49 (4) ◽  
Author(s):  
Leilson de Oliveira Ribeiro ◽  
Eliseth de Souza Viana ◽  
Ronoel Luiz de Oliveira Godoy ◽  
Sidinea Cordeiro de Freitas ◽  
Suely Pereira Freitas ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Total Carotenoids ◽  
Fresh Pulp ◽  
Main Barrier ◽  
By Products

ABSTRACT: The objective of this research was to evaluate the nutritional composition and bioactive compounds of whole umbu fruit, including pulp, seed and peel, and also of a commercial umbu pulp. Samples of the fractions and of commercial pulp were analyzed for determination of minerals and proximate composition, total phenolic and antioxidant activity. Pulps and peel were also analyzed for vitamin C and carotenoids contents. Commercial pulp presented better nutritional composition than fresh pulp (P<0.05) and the peel presented higher phenolic content and antioxidant activity than seed. Peel also stood out by its vitamin C (79 mg.100 g-1) and total carotenoids (2,751 µg.100 g-1) contents, showing that, as the main barrier of the fruit for its protection, it is a fraction rich in bioactive compounds. The highest dietary fiber and iron contents were observed in umbu seed (P<0.05). Therefore, umbu by-products may be ingredients proper for development of food richer in nutrients and bioactive compounds.

scholarly journals Copoazú (Theobroma grandiflorum.): Botanical characterization, nutritional composition, antioxidant activity and bioactive compounds

2021 ◽  
Vol 11 (3) ◽  
pp. 339-343
Author(s):  
Jordy Campos-Rodriguez ◽  
Maylee Aguayo-Flores ◽  
Alisson Mendoza-Narvaez ◽  
Alanis Acosta-Baca ◽  
Luz María Paucar-Menacho
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Nutritional Composition ◽  
Theobroma Grandiflorum

scholarly journals Evaluation and Comparative Study of the Nutritional Profile and Antioxidant Potential of New Quinoa Varieties

2019 ◽  
pp. 1-11 ◽  
Author(s):  
Gabriela Silvina Razzeto ◽  
María Angelina Uñates ◽  
José Elías Rojas Moreno ◽  
Romina Viviana Lucero López ◽  
Elba Graciela Aguilar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Chenopodium Quinoa ◽  
Dry Weight ◽  
Antinutritional Factors ◽  
Nutritional Composition ◽  
Human Consumption ◽  
Antioxidant Compounds ◽  
Total Phenol Content ◽  
Β Carotene

Aims: Quinoa (Chenopodium quinoa) is an ancient crop known for its high nutritive potential. The goal of the present work is to study the nutritional composition, identify some antinutritional factors and antioxidant compounds, and evaluate their antioxidant activity in four advanced lines of quinoa seeds obtained in experimental plots. Methodology: For this purpose, proteins, total lipids, fiber, moisture, ash and carbohydrates, as well as fatty acid composition and mineral content, were determined in whole meal flours of these advanced lines. The presence of trypsin inhibitors, saponins, nitrates, oxalates and phytate was also evaluated, as well as total phenols and antioxidant activity. Results: These new quinoa varieties have good nutritional properties, with high protein content in comparison to cereals. In this work, the analysis of proximate and mineral profile of quinoa showed that this pseudocereal has a similar profile but significantly higher than rice, a traditional cereal. Quinoa is a rich source of magnesium, iron, manganese, copper and molybdenum, which are elements that are deficient in almost all gluten-free cereals. The tests performed on the evaluated antinutrient compounds resulted within the acceptable values for human consumption. The seed extract showed a total phenol content between 43.42 ± 1.35 and 25.82 ± 1.47 mg of gallic acid equivalent/100 g dry weight (P= .05). The antioxidant activities were estimated by DPPH, β carotene and nitric oxide scavenging activity. The results of the methanolic extract were, in average, 88.95 for %DPPH, 26.56 for %β carotene, and varied between 85.82 ± 8.32 to 22.20 ± 1.80 for %NO (P= .05). Conclusion: Therefore, it can be concluded that the new quinoa lines obtained in the central-west region of Argentina, which present agronomic advantages, are safe for human consumption and beneficial due to the content of nutrients and bioactive compounds that exert protection against many diseases.

Nutritional Composition, Bioactive Compounds and Antioxidant Activity of Wild Edible Flowers Consumed in Semiarid Regions of Mexico

2020 ◽  
Vol 75 (3) ◽  
pp. 413-419 ◽  
Author(s):  
José Manuel Pinedo-Espinoza ◽  
Jorge Gutiérrez-Tlahque ◽  
Yair Olovaldo Santiago-Saenz ◽  
César Leobardo Aguirre-Mancilla ◽  
Matilde Reyes-Fuentes ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Nutritional Composition ◽  
Semiarid Regions

scholarly journals Cold stress modifies bioactive compounds of kale cultivars during fall–winter harvests

2019 ◽  
Vol 72 (1) ◽  
Author(s):  
Rita Jurkow ◽  
Agata Wurst ◽  
Andrzej Kalisz ◽  
Agnieszka Sękara ◽  
Stanisław Cebula
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Bioactive Compounds ◽  
Peroxidase Activity ◽  
Soluble Sugars ◽  
Dry Weight ◽  
Nutritional Composition ◽  
Biologically Active ◽  
Physiological Status ◽  
Before And After

Kale is a plant known and valued since antiquity as a healthy vegetable crop, used for culinary, decorative, but also healing purposes. The aim of the study was to examine the effect of harvest date on physiological status and nutritional composition of two kale cultivars: ‘Winterbor’ F<sub>1</sub> (blue-green leaves) and ‘Redbor’ F<sub>1</sub> (red-purple leaves). The leaves were harvested in three periods: before frost (&gt;0°C), after medium (−5.0°C) and heavy frost (−15.0°C). Content of dry weight, soluble sugars, l-ascorbic acid, carotenoids, chlorophylls, polyphenols, anthocyanins, as well as antioxidant activity and peroxidase activity were determined. Cold temperature significantly affected bioactive compounds of kale. The content of dry weight, soluble sugars, l-ascorbic acid, phenolics, and antioxidant activity increased after medium frosts for both cultivars. The level of anthocyanins also increased significantly for the ‘Redbor’ F<sub>1</sub> cultivar. After strong frost, most of the tested parameters (content of dry weight, soluble sugars, phenolics, anthocyanins, and total antioxidant and peroxidase activity) significantly increased. The chlorophyll <em>a</em> content was reduced by heavy frost in both seasons. Harvesting kale before and after frost may allow the level of biologically active ingredients to be regulated as cold also significantly affects the physiological status of the plants.

scholarly journals Germination and Dehydration of Legumes: Effect on the Nutritional Composition, Bioactive Compounds and Antioxidant Activity of Andu and Mangalô Beans from Peru

2019 ◽  
Vol 11 (4) ◽  
pp. 1249-1264
Author(s):  
Clicia M. de J. Benevides ◽  
Anabela S. G. Costa ◽  
Diana Pinto ◽  
Rita C. Alves ◽  
Antónia M. Nunes ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Nutritional Composition

scholarly journals Rumex obtusifolius is a wild food plant with great nutritional value, high content of bioactive compounds and antioxidant activity

2019 ◽  
pp. 315
Author(s):  
William Gustavo Sganzerla, Rodolfo Schmit, Mayeve Didomenico Melo ◽  
Mônia Stremel Azevedo, Paula Iaschitzki Ferreira ◽  
Ana Paula de Lima Veeck, Jocleita Peruzzo Ferrareze
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Nutritional Composition ◽  
Food Plant ◽  
Wild Plants ◽  
Wild Food ◽  
Human Consumption ◽  
Rumex Obtusifolius ◽  
Significant Difference ◽  
Hydroethanolic Extract

Few studies were performed with wild plants, and researches are important to plants valorization and conservation. In this work we evaluated the nutritional composition, bioactive compounds and antioxidant activity of an unconventional food plant, mostly considered as a weed (Rumex obtusifolius). All the analyses were performed in leaf and root: moisture, ashes, lipids, proteins, carbohydrates, pH and total acidity. Phenolic, flavonoids, flavonols, antioxidant activity (DPPH, ABTS and FRAP) were quantified in aqueous, ethanolic and hydroethanolic extracts. Results show that hydroethanolic extract from root presented more bioactive compounds (p<0.05) and more antioxidant activity by ABTS and FRAP assay; ethanolic and hydroethanolic extract from root presented non-significant difference (p>0.05) by DPPH assay. Pearson’s correlation coefficients proved that antioxidant capacity is related to the presence of bioactive compounds in the root and leaf of Rumex obtusifolius. Using principal component analysis the extracts were classified in tree groups according to extraction potential, been the root hydroethanolic and ethanolic extracts the highest. This unconventional spread worldwide plant presents a great content of nutritional composition and has the potential to be used in human consumption, providing nutrients and bioactive compounds with high antioxidant activity.

scholarly journals Impact of Soaking and Germination Time on Nutritional Composition and Antioxidant Activity of Nigella Sativa

2019 ◽  
Vol 7 (1) ◽  
pp. 142-149
Author(s):  
SHEENAM SURI ◽  
VIKAS KUMAR ◽  
BEENU TANWAR ◽  
ANKIT GOYAL ◽  
YOGESH GAT
Keyword(s):  
Antioxidant Activity ◽  
Optimum Condition ◽  
Positive Impact ◽  
Nigella Sativa ◽  
Control Sample ◽  
Antinutritional Factors ◽  
Nutritional Composition ◽  
Value Addition ◽  
Time Duration ◽  
Safe Level

Indian traditional dishes make use of Nigella sativa seeds because of its distinctive aroma and taste but its application is restricted due to its pungent flavour which can be overcome by various methods of processing such as roasting, soaking, germination etc. Soaking and germination has a positive impact on the nutritional, sensorial and phytochemical attributes of Nigella sativa. The current study was carried out to standardize the optimum soaking and germination conditions with improved nutritional, sensorial and phytochemical attributes of seeds. Nigella sativa seeds were soaked for different time duration (0 hr, 6 hr, 12 hr and 18 hr) followed bygermination for0, 7, 9 and 11 days. The soaked and germinated samples were exposed to a temperature of 50ºC for drying till the constant moisture was obtained and analysed for various physiochemical, nutritional and sensory attributes. All the attributes under study were significantly affected by soaking and germination as compared to the control. Comparatively, except the moisture content all the phytochemicals and nutritional attributes decreased significantly from the control sample. Based on the qualitative attributes, soaking done for 18 hours along with 9th day of germination was observed to be the best and can be considered as the optimum condition to maintain the phytochemical to the safe level as well as reducing the antinutritional factors which can further be used for value addition.

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