scholarly journals Influence of potato Variety on Phenolic Content, <i>In-vitro</i> Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya

2021 ◽  
Vol 9 (3) ◽  
pp. 64
Author(s):  
Marliyn Wangui Muthee ◽  
Joseph Ochieng Anyango ◽  
Joseph Wafula Matofari
Keyword(s):  
Potato Variety ◽  
Phenolic Content ◽  
Glycaemic Index ◽  
Starch Digestibility

scholarly journals Optimization of microwave vacuum drying parameters for germinated lentils based on starch digestibility, antioxidant activity and total phenolic content

2017 ◽  
Vol 6 (1) ◽  
Author(s):  
Robbarts Nongmaithem ◽  
Venkatesh Meda
Keyword(s):  
Microwave Power ◽  
Phenolic Content ◽  
Pulse Mode ◽  
Vacuum Pressure ◽  
Starch Digestibility ◽  
Total Phenolic ◽  
Vacuum Drying ◽  
In Vitro Starch Digestibility ◽  
Microwave Vacuum Drying

The aim of this study was to optimize the processing parameters of pulse mode microwave-vacuum drying of germinated green and red lentils (CDC Greenland and CDC Maxim) and investigate the changes in their total phenolic content (TPC), total antioxidant activity (TAA) and in-vitro starch digestibility (SD). The lentils were germinated for 5 days and dried by a pulse mode microwave-vacuum method, using 2 s to 8 s out of 10 s pulsed mode at 2000W microwave power and varying the vacuum pressure level between 15 and 45 kPa. In-vitro starch digestibility increased significantly with increased microwave power level. The TPC and TAA appeared to vary distinctively in the two varieties of selected lentils. Vacuum pressure levels did not significantly (p>0.05) affect any responses. Green lentils could be dried at 8 s microwave power and 45 kPa vacuum pressure and red lentils could be dried at 5.5 s microwave power and 42.19 kPa vacuum pressure. The microwave-vacuum drying showed great potential for the drying of germinated lentils.

scholarly journals Phenolic content of honey reduces in vitro starch digestibility

2016 ◽  
Vol 34 (No. 3) ◽  
pp. 217-223
Author(s):  
Parada Javier ◽  
Santos Jose L ◽  
Cañoles Paula ◽  
Manquián Nimia
Keyword(s):  
Negative Correlation ◽  
Phenolic Content ◽  
Starch Digestibility ◽  
Total Phenolic ◽  
In Vitro Digestibility ◽  
Botanical Origin ◽  
In Vitro Starch Digestibility ◽  
Phenolic Contents ◽  
Natural Honey

The starch digestibility of foods containing honey, as a function of honey’s phenolic content was evaluated. We have evaluated the in vitro digestibility of starch from potato when added to honey. Natural honey diminished the starch digestibility compared to simulated honey (0% phenolics). A negative correlation between starch digestibility and total phenolic content was found (samples grouped by the honey botanical origin): for rapidly available glucose R<sup>2</sup> was 0.76, whereas for unavailable glucose R<sup>2</sup> was 0.89. Our results suggest a possible beneficial capacity of phenolic contents present in honey to diminish starch digestibility. Hereafter this aspect requires more attention in order to confirm this property and elucidate details about it.

scholarly journals Discovery of a low-glycaemic index potato and relationship with starch digestion in vitro

2013 ◽  
Vol 111 (4) ◽  
pp. 699-705 ◽  
Author(s):  
Kai Lin Ek ◽  
Shujun Wang ◽  
Les Copeland ◽  
Jennie C. Brand-Miller
Keyword(s):  
Amylose Content ◽  
Starch Content ◽  
Screening Method ◽  
Potato Cultivar ◽  
Glycaemic Index ◽  
Potato Cultivars ◽  
Starch Digestibility ◽  
International Standard Organisation ◽  
Wide Range

Potatoes are usually a high-glycaemic index (GI) food. Finding a low-GI potato and developing a screening method for finding low-GI cultivars are both health and agricultural priorities. The aims of the present study were to screen the commonly used and newly introduced cultivars of potatoes, in a bid to discover a low-GI potato, and to describe the relationship between in vitro starch digestibility of cooked potatoes and their in vivo glycaemic response. According to International Standard Organisation (ISO) guidelines, seven different potato cultivars were tested for their GI. In vitro enzymatic starch hydrolysis and chemical analyses, including amylose content analysis, were carried out for each potato cultivar, and correlations with the respective GI values were sought. The potato cultivars had a wide range of GI values (53–103). The Carisma cultivar was classified as low GI and the Nicola cultivar (GI = 69) as medium GI and the other five cultivars were classified as high GI according to ISO guidelines. The GI values were strongly and positively correlated with the percentage of in vitro enzymatic hydrolysis of starch in the cooked potatoes, particularly with the hydrolysis percentage at 120 min (r 0·91 and P <0·01). Amylose, dietary fibre and total starch content was not correlated with either in vitro starch digestibility or GI. The findings suggest that low-GI potato cultivars can be identified by screening using a high-throughput in vitro digestion procedure, while chemical composition, including amylose and fibre content, is not indicative.

Physical, sensory, in‐vitro starch digestibility and glycaemic index of granola bars prepared using sucrose alternatives

2019 ◽  
Vol 55 (1) ◽  
pp. 348-356 ◽  
Author(s):  
Priyanka Sethupathy ◽  
Priyanga Suriyamoorthy ◽  
Jeyan A. Moses ◽  
Anandharamakrishnan Chinnaswamy
Keyword(s):  
Glycaemic Index ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility

scholarly journals In Vitro Starch Digestibility and Glycaemic Index of Fried Dough and Batter Enriched with Wheat and Oat Bran

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1374
Author(s):  
Oluwatoyin O. Onipe ◽  
Daniso Beswa ◽  
Afam I. O. Jideani
Keyword(s):  
South Africa ◽  
Wheat Bran ◽  
Age Groups ◽  
Glycaemic Index ◽  
Fat Content ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Oat Bran ◽  
And Control

A deep-fried dough/batter food (magwinya) consumed across different age groups and social strata in South Africa was investigated in this study for digestibility and estimated glycaemic index (eGI). In this research, we investigated the influence of bran type—wheat bran (WB) and oat bran (OB), and concentration (0–20% w/w) on the starch digestibility and eGI of magwinya. Rapidly available glucose (RAG) of control fried dough (60.31 g/100 g) was 33% less than fried batter (90.07 g/100 g). There was a significant reduction in RAG and an increase in slowly available (SAG) and unavailable glucose (UG) content of the fried products with OB and WB addition. The highest SAG content was observed in WB fried dough. Control fried batter had the highest eGI value (80.02) and control fried dough had medium eGI value (58.11). WB fried dough, fried batter, and OB fried dough were categorised as medium GI foods at eGI range of 56.46–58.39, 65.93–68.84 and 56.34–57.27, respectively. The eGI values of OB fried batter ranged from 73.57 to 80.03 and were thus classified as high GI foods. UG showed significant correlation with eGI (r = −0.892, −0.973, p < 0.01) and fat content (r = −0.590, −0.661, p < 0.01) for WB and OB fried products. These results reveal that ingredient modification through bran enrichment is effective for the regulation of starch digestion and reduction of eGI of deep-fried dough/batter foods.

scholarly journals Assessment of Photo-Induced Cytotoxic Activity of Cachrys sicula and Cachrys libanotis Enriched-Coumarin Extracts against Human Melanoma Cells

Plants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 123
Author(s):  
Mariangela Marrelli ◽  
Maria Rosaria Perri ◽  
Valentina Amodeo ◽  
Francesca Giordano ◽  
Giancarlo A. Statti ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Melanoma Cells ◽  
Therapeutic Approaches ◽  
Qualitative And Quantitative ◽  
Aerial Parts ◽  
Naturally Occurring ◽  
Quantitative Analyses ◽  
Solid Liquid ◽  
Uva Radiation

Photochemotherapy is one of the most interesting current therapeutic approaches for the treatment of melanoma. Different classes of naturally occurring phytochemicals demonstrated interesting photoactive properties. The aim of this study was to evaluate the photocytotoxic potential of two Cachrys species from Southern Italy: C. sicula and C. libanotis (Apiaceae). The enriched-coumarin extracts were obtained from aerial parts through both traditional maceration and pressurized cyclic solid-liquid (PCSL) extraction using Naviglio extractor®. Qualitative and quantitative analyses of furanocoumarins were performed with GC-MS. The photocytotoxic effects were verified on C32 melanoma cells irradiated at a dose of 1.08 J/cm2. The apoptotic responses were also assessed. Moreover, phenolic content and the in vitro antioxidant potential were estimated. Xanthotoxin, bergapten, and isopimpinellin were identified. All the samples induced concentration-dependent photocytotoxic effects (IC50 ranging from 3.16 to 18.18 μg/mL). The C. libanotis sample obtained with Naviglio extractor® was the most effective one (IC50 = 3.16 ± 0.21 μg/mL), followed by C. sicula sample obtained with the same technique (IC50 = 8.83 ± 0.20 μg/mL). Both Cachrys samples obtained through PCSL induced up-regulation of apoptotic signals such as BAX (Bcl2-associated X protein) and PARP (poly ADP-ribose polymerase) cleavage. Moreover, these samples proved to be more photoactive, giving a greater upregulation of p21 protein in the presence of UVA radiation. Obtained results suggest that investigated species could be promising candidates for further investigations aimed to find new potential drugs for the photochemotherapy of skin cancer.

In vitro starch digestibility, edible quality and microstructure of instant rice noodles enriched with rice bran insoluble dietary fiber

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111008
Author(s):  
Tengnu Liu ◽  
Kang Wang ◽  
Wei Xue ◽  
Li Wang ◽  
Congnan Zhang ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Rice Bran ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Insoluble Dietary Fiber
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