Antioxidant properties, chemical composition and nutritional value of Terfezia boudieri (Chatin) from Turkey

2012 ◽  
Vol 18 (4) ◽  
pp. 317-328 ◽  
Author(s):  
A Dundar ◽  
O Faruk Yesil ◽  
H Acay ◽  
V Okumus ◽  
S Ozdemir ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Antioxidant Properties ◽  
Terfezia Boudieri

Chemical composition, nutritional value and antioxidant properties of Allium caepa L. Var. tropeana (red onion) seeds

2008 ◽  
Vol 107 (2) ◽  
pp. 613-621 ◽  
Author(s):  
Irene Dini ◽  
Gian Carlo Tenore ◽  
Antonio Dini
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Antioxidant Properties

Chemical composition, nutritional value and antioxidant properties of autochthonous Prunus avium cultivars from Campania Region

2014 ◽  
Vol 64 ◽  
pp. 188-199 ◽  
Author(s):  
Severina Pacifico ◽  
Antimo Di Maro ◽  
Milena Petriccione ◽  
Silvia Galasso ◽  
Simona Piccolella ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Prunus Avium ◽  
Antioxidant Properties ◽  
Campania Region

Hemp seeds, flaxseed and açaí berries: Health benefits and nutritional importance with emphasis on the lipid content

2021 ◽  
Vol 17 ◽  
Author(s):  
Pedro Magalhães ◽  
Rosário M. Domingues ◽  
Eliana Alves
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Nutritional Value ◽  
Functional Foods ◽  
Essential Fatty Acids ◽  
Antioxidant Properties ◽  
Beneficial Effects ◽  
Plant Seeds ◽  
General Chemical ◽  
Nutritional Importance

Background: Some plant seeds and berries have gained increased recognition due to their wide variety of bioactive compounds. Many of these foods are rich in lipids with high nutritional value, of which n-3 and n-6 essential fatty acids stand out. However, knowledge of these foodstuffs’ chemical composition and biological activity and their value as a source of healthy lipids is far from being fully explored. Objective and Methods: The benefits of the intake of hemp seeds, flaxseed and açaí berries, considered functional foods, have been compiled in this review. Likewise, their general chemical composition will be described to evaluate their relevance in a healthy diet, highlighting their lipid components and nutritional lipid indices. Results and Conclusion: The fibres and essential fatty acids of hemp seeds and flaxseed and the antioxidant properties of açaí berries provide them protective roles against several chronic non-communicable diseases and represent significant beneficial effects that add value to these healthy natural products. More research is needed to deepen the knowledge on their lipids’ molecular composition and bioactivity.

scholarly journals Chemical composition, nutritional value and antioxidant properties of Mediterranean okra genotypes in relation to harvest stage

2018 ◽  
Vol 242 ◽  
pp. 466-474 ◽  
Author(s):  
Spyridon Petropoulos ◽  
Ângela Fernandes ◽  
Lillian Barros ◽  
Isabel C.F.R. Ferreira
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Antioxidant Properties

Comparison of the chemical composition, antibacterial and antioxidant properties of Mango peal at three different stages of maturation

Planta Medica ◽  
2013 ◽  
Vol 79 (13) ◽  
Author(s):  
A Togola ◽  
FK Sissoko ◽  
S Diarra ◽  
D Diallo
Keyword(s):  
Chemical Composition ◽  
Antioxidant Properties

Chemical Composition and Nutritional value of fresh strawberry fruit (Fragaria x ananassa)

2017 ◽  
Author(s):  
Hyrie Koraqi ◽  
Sami Makolli ◽  
Gafur Xhabiri
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Fragaria X Ananassa ◽  
Strawberry Fruit

Population Study on the Impact Food Chemical Composition on Patients with Non-Alcoholic Fatty Liver Diseases

2018 ◽  
Vol 69 (4) ◽  
pp. 961-964
Author(s):  
Andrei Vasile Olteanu ◽  
Georgiana Emmanuela Gilca Blanariu ◽  
Gheorghe Gh. Balan ◽  
Dana Elena Mitrica ◽  
Elena Gologan ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Fatty Liver ◽  
Nutritional Value ◽  
Liver Steatosis ◽  
Saturated Fat ◽  
Control Group ◽  
Healthy Population ◽  
Alcoholic Fatty Liver ◽  
Major Interest ◽  
The Impact

Non-alcoholic fatty liver disease (NAFLD) has become of major interest worldwide, it is estimated that more than 20% of the general population suffer from liver steatosis. NAFLD is highly associated with metabolic risk factors like type 2 diabetes mellitus, obesity and dyslipidemia, the patients diagnosed with NAFLD should adopt a high fiber low calorie diet, with reduced saturated fat and carbohydrates content, leading to weight loss and improvement of metabolic profile. Our study is aiming to shape the profile of the patient interested in being informed related to food quality and chemical composition and to evaluate the aspects on the food products label which are important for the customer. Between June 2017 and December 2017, 83 patients diagnosed with NASH were included in the study, representing the study group, while 33 subjects, without metabolic syndrome or digestive diseases, selected from patient list belonging to two general practitioners, constituted the control group. Related to the interest of being informed about the chemical composition and nutritional value of the products bought, the study showed a low interest for the provided information on nutritional value. lack of confidence in the provided information and complexity of the information are understandable, the high number of subject reasoning through lack of immediate clinical benefit is surprising. Among the healthy population the willingness to pay attention to this aspect is extremely low.

scholarly journals Avocado-Derived Biomass: Chemical Composition and Antioxidant Potential

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 100
Author(s):  
Minerva C. García-Vargas ◽  
María del Mar Contreras ◽  
Irene Gómez-Cruz ◽  
Juan Miguel Romero-García ◽  
Eulogio Castro
Keyword(s):  
Chemical Composition ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Nutritional Properties ◽  
Aqueous Fraction ◽  
Extraction Solvent ◽  
Main Components ◽  
A Minor ◽  
Derivatives Of

Avocado has become fashionable due to its great organoleptic and nutritional properties. It is consumed as a fresh product and it is also processed to obtain salad oil and guacamole. In all cases, the only usable portion is the pulp. Therefore, to be a more sustainable and profitable agribusiness, it is important to recognize which compounds from the peel and the stone waste can be converted into valuable bio-products. Therefore, their chemical composition was determined according to the National Renewable Energy Laboratory, the total phenolic content by the Folin-Ciocalteu method and the antioxidant properties by the FRAP and TEAC assays. The main components of the peel and stone were acid-insoluble lignin (35.0% and 15.3%, respectively), polymeric sugars (23.6% and 43.9%, respectively), and the aqueous extractives (15.5% and 16.9%, respectively). Both biomasses contain lipids and protein, but a minor proportion (<6%). The valorization of lignin and sugars is of interest given the high content; stones are a rich source of glucose (93.2% of the polymeric fraction), which could be used to obtain biofuels or derivatives of interest. The extractive fraction of the peel contained the highest number of phenolic compounds (4.7 g/100 g biomass), mainly concentrated in the aqueous fraction (i.e., 87%) compared to the ethanol one, which was subsequently extracted. It correlated with major antioxidant activity and, therefore, the peel can be applied to obtain antioxidants and water can be used as an environmentally friendly extraction solvent.

scholarly journals Chemical Composition, In Vitro and In Silico Antioxidant Potential of Melissa officinalis subsp. officinalis Essential Oil

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1081
Author(s):  
Matilda Rădulescu ◽  
Călin Jianu ◽  
Alexandra Teodora Lukinich-Gruia ◽  
Marius Mioc ◽  
Alexandra Mioc ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
In Silico ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Inhibitory Effect ◽  
Melissa Officinalis ◽  
Β Carotene

The investigation aimed to study the in vitro and in silico antioxidant properties of Melissa officinalis subsp. officinalis essential oil (MOEO). The chemical composition of MOEO was determined using GC–MS analysis. Among 36 compounds identified in MOEO, the main were beta-cubebene (27.66%), beta-caryophyllene (27.41%), alpha-cadinene (4.72%), caryophyllene oxide (4.09%), and alpha-cadinol (4.07%), respectively. In vitro antioxidant properties of MOEO have been studied in 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging, and inhibition of β-carotene bleaching assays. The half-maximal inhibitory concentration (IC50) for the radical scavenging abilities of ABTS and DPPH were 1.225 ± 0.011 μg/mL and 14.015 ± 0.027 μg/mL, respectively, demonstrating good antioxidant activity. Moreover, MOEO exhibited a strong inhibitory effect (94.031 ± 0.082%) in the β-carotene bleaching assay by neutralizing hydroperoxides, responsible for the oxidation of highly unsaturated β-carotene. Furthermore, molecular docking showed that the MOEO components could exert an in vitro antioxidant activity through xanthine oxidoreductase inhibition. The most active structures are minor MOEO components (approximately 6%), among which the highest affinity for the target protein belongs to carvacrol.

scholarly journals An innovative approach to creating a database of the chemical composition and nutritional value of food

2020 ◽  
Vol 613 ◽  
pp. 012075
Author(s):  
A M Marhunova ◽  
Z V Lovkis ◽  
S A Kondratenko ◽  
T V Voblikova
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Innovative Approach
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