scholarly journals Detailed chemical composition and functional properties of Ammodaucus leucotrichus Cross. & Dur. and Moringa oleifera Lamarck

2019 ◽  
Vol 53 ◽  
pp. 237-247 ◽  
Author(s):  
Borhane E.C. Ziani ◽  
Wahiba Rached ◽  
Khaldoun Bachari ◽  
Maria José Alves ◽  
Ricardo C. Calhelha ◽  
...  
2020 ◽  
Vol 15 (12) ◽  
pp. 1934578X2098123
Author(s):  
Peng-fei Yang ◽  
Hui Lu ◽  
Qiong-bo Wang ◽  
Zhi-wei Zhao ◽  
Qiang Liu ◽  
...  

Detailed chemical constituents of essential oil from the Pterocephalus hookeri leaves and its antimicrobial activities were investigated in this study. The essential oil, obtained by hydrodistillation, was characterized by gas chromatography-flame ionization detection and gas chromatography-mass spectrometry analyses. Among the 90 identified compounds, hexadecanoic acid (21.27%), phytol (8.03%), furfural (7.08%), oleic acid (5.25%), and phytone (4.56%) were the major components. In the antimicrobial assay, the essential oil showed strong inhibitory activities against Escherichia coli, Candida albicans, and Staphylococcus aureus with minimum inhibitory concentration values of 31.3, 62.5, and 125 µg/mL, respectively. To our knowledge, this is the first report concerning chemical composition and antimicrobial activities of the essential oil from Pterocephalus hookeri.


Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1510
Author(s):  
María Ángeles Rivas ◽  
Rocío Casquete ◽  
María de Guía Córdoba ◽  
Santiago Ruíz-Moyano ◽  
María José Benito ◽  
...  

The objective of this study was to evaluate, from a technological and nutritional point of view, the chemical composition and functional properties of the industrial winemaking by-products, namely skins, stems and lees. The chemical and physical characteristics, as well as the functional properties (fat and water retention and swelling capacity, antioxidant capacity, and their prebiotic effect), of the dietary fibre of these by-products were studied. The results showed that the skins, stems, and lees are rich in fibre, with the stem fibre containing the highest amounts of non-extractable polyphenols attached to polysaccharides with high antioxidant activity and prebiotic effect. Lee fibre had the highest water retention capacity and oil retention capacity. The results reveal that winemaking by-products could be used as a source of dietary fibre with functional characteristics for food applications.


2021 ◽  
Author(s):  
Renáta Németh ◽  
Fanni Turóczi ◽  
Dorottya Csernus ◽  
Fanni Solymos ◽  
Edina Jaksics ◽  
...  

2014 ◽  
Vol 6 (4) ◽  
pp. 119 ◽  
Author(s):  
A. Annongu ◽  
O. R. Karim ◽  
A. A. Toye ◽  
F. E. Sola-Ojo ◽  
R. M. O. Kayode ◽  
...  

Chemical composition of Moringa oleifera seeds obtained from the middle belt of Nigeria, Benue State, was determined and the seed was blended to form a seed meal. The Moringa oleifera Seed Meal, MOSM was included in diets at graded levels of 2.50, 5.00 and 7.50% and the dietary performance of the broiler chicks on the test diets was compared with that of a corn-soy reference diet. Results on the chemical/nutritional composition of MOSM showed that the full-fat seeds contained (%) on proximate basis, reasonable concentration of 90.38 dry matter, 25.37 crude protein, 14.16 crude fat, 4.03 mineral matter, 30.64 crude fiber, 25.80 soluble carbohydrate and 5.79 kcal/g gross energy. Analyses also gave appreciable quantities of the water and fat soluble vitamins, macro - and micro-minerals. Feeding chicks with the seed meal at graded levels in diets resulted in decrease in feed intake and body weight gain as the inclusion level increased in diets relative to the conventional diet (p < 0.05). Reduction in feed consumption could be attributed to the full-fat nature of the seed meal used which might have imparted extra-caloric effect in the test diets and slowed digestion and absorption as the analyzed nutrients content of diets. A higher ether extract value on Moringa based diets relative to the control diet was obtained. Phytochemical composition of Moringa namely phenols including tannins, saponins, phytate, cyanogenic glucoside, glucosinolates and other numerous chemical constituents affected the body weight of the chicks negatively with increasing dietary MOSM. Decrease in weight gain following increase in dietary seed meal could also be due to decrease in feed intake as a result of the bitter taste of alkaloids, saponins, acting in concert with the other Moringa phytotoxins in test diets. Survival rate (100%) was not affected indicating that the level of highest inclusion in this study (7.50%) was not fatal to the experimental animal models. Further research is progressing to ascertain the highest inclusion level possible to elicit fatality and attempts to detoxify or treat the seed meal before feeding to animals.


2004 ◽  
Vol 424 (3) ◽  
pp. 951-963 ◽  
Author(s):  
L. Pasquini ◽  
S. Randich ◽  
M. Zoccali ◽  
V. Hill ◽  
C. Charbonnel ◽  
...  

Author(s):  
Anna Ostrowska ◽  
Magdalena Kozłowska ◽  
Danuta Rachwał ◽  
Piotr Wnukowski ◽  
Ewa Nebesny ◽  
...  

Dietary fibre has a beneficial effect on human health that is manifested, among other things, in a reduced risk of obesity, diabetes or neoplasms. Its numerous functional properties render it a desirable food additive. The objective of the research study was to assess the nutritional and functional properties of a novel rapeseed protein-fibre concentrate (RPFC) developed by a NapiFeryn BioTech company. The chemical composition, including the amino acid composition, and the functional properties of RPFC were compared with those of the soy fibre (SF) and pea fibre (PF) available on the market; the purpose of the comparison was to evaluate the potential of RPFC as a novel ingredient for use in food applications. The research study showed that RPFC contained significantly more protein than SF and PF. At the same time it was found that the level of total dietary fibre in RPFC was similar to the level of this ingredient in SF. What's more, RPFC was characterized by the highest contents of ash and phytic acid. Based on the analysis results of amino acids it was proved that the level of lysine was the highest in RPFC. The RPFC was characterized by a higher content of essential amino acids than PF and a lower content thereof than SF. RPFC was distinguished by good functional features, such as emulsifying activity, emulsion stability, and water and oil absorption capacity. It was showed that RPFC had suitable features to be used as a functional food ingredient in food products.


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