Comparison between the Nutritional Qualities of Oil Extracted from Gac Aril by Solvent Method with Ohmic Heating and Conventional Methods

2019 ◽  
Vol 35 (4) ◽  
pp. 509-520
Author(s):  
Muhammad - Aamir ◽  
Weerachet - Jittanit
Keyword(s):  
Fatty Acids ◽  
Nutritional Quality ◽  
Antioxidant Activities ◽  
Ohmic Heating ◽  
Oil Quality ◽  
Conventional Heating ◽  
Total Phenolic ◽  
Scanning Electron Micrographs ◽  
Omega 3 ◽  
Nutritional Qualities

Abstract. Nutritional qualities of Gac aril oil extracted by three different methods including mechanical press and solvent extractions using ohmic and conventional heating treatments were compared. The main objective was to determine the extraction technique that provided high nutritional quality. For mechanical method, oil was extracted using a screw press whereas three extraction stages were applied for solvent methods with the ratios of Gac aril powder:hexane at 1:7, 1:6, 1:5 for 7, 6, and 5 h, respectively. It appeared that the solvent extraction with ohmic heating provided superior nutritional quality of Gac aril oil with the highest values of total antioxidant activities, total phenolic content, omega-3 and 6 fatty acids, ß-carotene and lycopene in comparison with its counterparts. The scanning electron micrographs showed that ohmic heating influenced oil quality by distraction of cell membrane structure. Key fatty acids in oil obtained from ohmic method were oleic, palmitic, stearic and linoleic acids. It also contained ß-carotene and lycopene at 58.22 and 15.68 mg/100 g, respectively. Keywords: Emerging technology, Gac aril oil, Gac fruit, Nutrition, Ohmic heating.

scholarly journals Effect of Roasting on the Antioxidant Activity, Phenolic Composition, and Nutritional Quality of Pumpkin (Cucurbita pepo L.) Seeds

2021 ◽  
Vol 8 ◽  
Author(s):  
Mengyao Peng ◽  
Dan Lu ◽  
Jie Liu ◽  
Bo Jiang ◽  
Jingjing Chen
Keyword(s):  
Fatty Acids ◽  
Nutritional Quality ◽  
Protein Profile ◽  
Animal Origin ◽  
Size Analysis ◽  
Total Phenolic ◽  
Maillard Reaction Products ◽  
Pumpkin Seed ◽  
Pumpkin Seeds ◽  
Roasting Temperature

In recent years, with the increasing awareness of health concerns and environment protection needs, there is a growing interest for consumers to choose plant-based food diets compared with those made from animal origin. Pumpkin seed is an excellent dietary source for protein, oil, and some essential micronutrients. Raw pumpkin seed may have a compromised flavor, color, as well as digestibility. Therefore, the objective of present study is to study the influence of roasting (120, 160, and 200°C for 10 min) on the phenolics content, flavonoids content, antioxidant property, fatty acids, and volatile matter composition, as well as protein profile of pumpkin seeds. Our results indicated that, total phenolic compounds, total flavonoids content, as a consequence, total antioxidant capacity increased as the roasting temperature increased. Maillard reaction products and lipid peroxidation products were identified, especially from those pumpkin seeds roasted at high temperature. In the meantime, the composition and content of fatty acids did not change significantly after roasting. The results of electrophoresis and particle size analysis showed that the optimum roasting temperature was 160°C to obtain protein with better nutritional quality. The findings of this study may contribute to the utilization of pumpkin seed component in plant-based diets with increased nutritional quality.

scholarly journals Extended Storage of Yellow Pepper Fruits at Suboptimal Temperatures May Alter Their Physical and Nutritional Quality

Agronomy ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1109
Author(s):  
Kumar Lama ◽  
Sharon Alkalai-Tuvia ◽  
Daniel Chalupowicz ◽  
Elazar Fallik
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Nutrient Content ◽  
Total Phenolic ◽  
Optimum Temperature ◽  
External Quality ◽  
Plastic Packaging ◽  
Nutritional Qualities ◽  
Storage Temperatures

Yellow sweet peppers (Capsicum annuum L. cv. Dinamo) are generally more susceptible than red sweet peppers to physiological and pathological deterioration after harvest. Yellow peppers also fetch higher prices at market. In this study, we examined the external and nutritional quality attributes of yellow pepper fruits stored at suboptimal temperatures of 1.5 and 4 °C for 3 weeks, followed by a 3-day shelf-life simulation. Notably, yellow peppers kept in plastic (Xtend®, Stepac, Tefen, Israel) bags at 4 °C maintained their external quality just as well as peppers stored at the optimum temperature of 7 °C. In addition, nutrient content (namely ascorbic acid) and total phenolic and hydrophilic antioxidant contents were not reduced when the peppers were kept at suboptimal storage temperatures of 4 or 1.5 °C in Xtend® plastic packaging. Thus, the external and nutritional qualities of yellow pepper fruits can be preserved at suboptimal temperatures of 4 °C with Xtend® plastic packaging. This is particularly significant in light of the fact that storage at such temperatures is sometimes used as a quarantine method to eliminate pests on produce imported into Israel.

scholarly journals Chemical Composition and Antioxidant Activity of the Essential Oil and Fatty Acids of the Flowers of Rhanterium Adpressum

2013 ◽  
Vol 8 (8) ◽  
pp. 1934578X1300800 ◽  
Author(s):  
Chahrazed Hamia ◽  
Nadhir Gourine ◽  
Hadjer Boussoussa ◽  
Mokhtar Saidi ◽  
Emile M. Gaydou ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Essential Oil ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Lipid Extract ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Oil Extract

The essential oil obtained by hydrodistillation of the flowers of Rhanterium adpressum Coss. & Durieu was analyzed using GC and GC-MS. The essential oil was very rich in monoterpene compounds. The major components identified were the monoterpene hydrocarbons: camphene (21.8%), myrcene (19.3%) and α-pinene (17.4%). Other compounds, including limonene, β-pinene and terpinol-4-ol, were present in low content (4–6%). The composition of the fatty acids in the lipid extract obtained from the flowers was also investigated by GC and GC-MS. The main fatty acids identified were palmitic (47.4%), oleic (12.9%) and stearic acids (10.6%). The total phenolic contents and the antioxidant activities were also evaluated for both extracts. The total phenolic contents were determined using the Folin-Ciocalteu reagent and the antioxidant activities were measured using three different assays: DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity, FRAP (ferric reducing antioxidant potential) and a molybdenum assay. As a result of these tests, the lipid extract exhibited the highest antioxidant activities in comparison with the essential oil extract.

scholarly journals Chemical Composition of Urtica simensis Grown in Different Regions of Ethiopia

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Koju Bedekach Bayba ◽  
Amare Aregahegn Dubale ◽  
Bewketu Mehari ◽  
Minaleshewa Atlabachew
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Crude Protein ◽  
Antioxidant Activities ◽  
Essential Fatty Acids ◽  
Lipid Fraction ◽  
Proximate Analysis ◽  
Total Phenolic ◽  
Fatty Acid Profiles ◽  
Phenolic And Flavonoid

Leaf samples of Urtica simensis collected from different locations of Ethiopia were analyzed for their proximate compositions, total phenolic and flavonoid contents, antioxidant activities, and fatty acid profiles. The proximate analysis results revealed the presence of ash in the range 17.2–24.3%, crude fat 3.19–3.50%, crude protein 3.42–6.38%, crude fiber 9.37–14.0%, and carbohydrate 56.7–63.7%. The determined total polyphenols, flavonoids, and antioxidant activities ranged 2.18–4.84 mg gallic acid, 1.35–4.46 mg catechin, and 1.58–3.36 mg ascorbic acid, respectively, equivalents per gram of dry sample. High variability was observed for polyphenol and flavonoid contents while only random variation was observed for crude fat and carbohydrate among samples from different locations. In addition, the fatty acid profiles of the leaves were analyzed by using gas chromatography coupled with mass spectrometry. A total of 16 different fatty acids were detected in the samples. Linolenic, palmitic, and linoleic acids were the major fatty acids with average compositions of 36.6, 20.7, and 15.5%, respectively, of the total fatty acid. The result of this study revealed that the carbohydrate and ash contents of leaves of Urtica simensis are exceptionally high to make the leaves a significant source of the dietary important chemicals. Additionally, the lipid fraction of the leaves was found to be rich in essential fatty acids (α-linolenic and linoleic acids) that are critically required in the human diet.

Ohmic and Conventional Heating of Pomegranate Juice: Effects on Rheology, Color, and Total Phenolics

2009 ◽  
Vol 15 (5) ◽  
pp. 503-512 ◽  
Author(s):  
H. Yildiz ◽  
H. Bozkurt ◽  
F. Icier
Keyword(s):  
Rheological Properties ◽  
Ohmic Heating ◽  
Extraction Methods ◽  
Pomegranate Juice ◽  
Conventional Heating ◽  
Total Phenolic ◽  
Voltage Gradient ◽  
Fast Heating ◽  
Heating Method ◽  
Holding Period

Ohmic heating is an alternative fast-heating method especially for liquid foods. In this study, pomegranate juice samples, prepared by two different extraction methods, were heated ohmically by matching the same thermal history, with that of the conventional method. The ohmic heating application was conducted by changing the voltage gradient (10—40 V/cm) at 50 Hz. The samples were heated from 20 ° C to 90°C and held at 90 °C for different treatment times (0, 3, 6, 9 or 12 min). Although rheological properties, color, and total phenolic content (TPC) values changed at the initial heating up period, there were no significant changes during holding period (p < 0.05). Non-Newtonian (power law) rheology model had higher regression coefficient than Newtonian model, and the extraction method affected the consistency of pomegranate juice samples (p < 0.05). Color values of juice extracted from arils (APJ) was better than that of juice extracted from whole fruits (PPJ), as PPJ contained higher amount of TPC (p < 0.05). Since the heating method did not affect the rheological properties, color, and TPC values, it could be said that there was no electrical effect rather than thermal effects during ohmic heating of pomegranate juice. Ohmic heating could be recommended as an alternative fast-heating method for fruit juices.

scholarly journals Acyl-lipid desaturases and Vipp1 cooperate in cyanobacteria to produce novel omega-3 PUFA-containing glycolipids

2020 ◽  
Author(s):  
Leslie B. Poole ◽  
Derek Parsonage ◽  
Susan Sergeant ◽  
Leslie R. Miller ◽  
Jingyun Lee ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Fatty Acids ◽  
Nutritional Quality ◽  
Marine Animal ◽  
Omega 3 ◽  
Acyl Lipid ◽  
Anti Inflammatory ◽  
Animal Food Products ◽  
Long Chain

BackgroundDietary omega-3 (n-3), long chain (LC-, ≥ 20 carbons), polyunsaturated fatty acids (PUFAs) derived largely from marine animal sources protect against inflammatory processes and enhance brain development and function. With the depletion of natural stocks of marine animal sources and an increasing demand for n-3 LC-PUFAs, alternative, sustainable supplies are urgently needed. As a result, n-3 18 carbon and LC-PUFAs are being generated from plant or algal sources, either by engineering new biosynthetic pathways or by augmenting existing systems.ResultsWe utilized an engineered plasmid encoding two cyanobacterial acyl-lipid desaturases (DesB and DesD, encoding Δ15 and Δ6 desaturases, respectively) and “vesicle-inducing protein in plastids” (Vipp1) to induce production of stearidonic acid (SDA,18:4 n-3) at high levels in three strains of cyanobacteria (10, 17 and 27% of total lipids in Anabaena sp. PCC7120, Synechococcus sp. PCC7002, and Leptolyngbya sp. strain BL0902, respectively). Lipidomic analysis revealed that in addition to SDA, the rare anti-inflammatory n-3 LC-PUFA eicosatetraenoic acid (ETA, 20:4 n-3) was synthesized in these engineered strains, and ∼99% of SDA and ETA was complexed to bioavailable monogalactosyldiacylglycerol (MGDG) and digalactosyldiacylglycerol (DGDG) species. Importantly, novel molecular species containing alpha-linolenic acid (ALA), SDA and/or ETA in both acyl positions of MGDG and DGDG were observed in the engineered Leptolyngbya and Synechococcus strains, suggesting that these could provide a rich source of anti-inflammatory molecules.ConclusionsOverall, this technology utilizes solar energy, consumes carbon dioxide, and produces large amounts of nutritionally-important n-3 PUFAs and LC-PUFAs. Importantly, it can generate previously-undescribed, highly bioavailable, anti-inflammatory galactosyl lipids. This technology could therefore be transformative in protecting ocean fisheries and augmenting the nutritional quality of human and animal food products.Broader ContextDietary omega-3 (n-3), long chain polyunsaturated fatty acids (LC-PUFAs) typically found in marine products such as fish and krill oil are beneficial to human health. In addition to human consumption, most of the global supply of n-3 LC-PUFAs is used as dietary components for aquaculture. Marked increases in usage have created an intense demand for more sustainable, stable and bioavailable forms of n-3 PUFAs and LC-PUFAs. We utilized an engineered plasmid to dramatically enhance the production of 18-carbon and n-3 LC-PUFAs in three strains of autotrophic cyanobacteria. While the sustainable generation of highly valued and bioavailable nutritional lipid products is the primary goal, additional benefits include the generation of oxygen as a co-product with the consumption of only carbon dioxide as the carbon source and solar radiation as the energy source. This technology could be transformative in protecting ocean fisheries and augmenting the nutritional quality of human and animal food products. Additionally, these engineered cyanobacteria can generate previously undescribed, highly bioavailable, anti-inflammatory galactosyl lipids.

scholarly journals Impact of different drying methods on nutritional quality of Garcinia cowa and Garcinia pedunculata fruits

2021 ◽  
Vol 42 (3) ◽  
pp. 714-719
Author(s):  
I. Sagolsem ◽  
◽  
S. Rathi ◽  
S. Baishya ◽  
◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Drying Methods ◽  
Slice Thickness ◽  
Methanolic Extracts ◽  
Nutritional Qualities ◽  
Ic50 Values ◽  
Garcinia Cowa

Aim: The present study was undertaken to establish a suitable drying process for Garcinia cowa and Garcinia pedunculata fruits for maximum retention of their nutritional qualities. Methodology: Slices of three different thickness with 0.3, 0.6, 0.9 cm of G. cowa and G. pedunculata fruits were dried by sun drying, solar drying and by cabinet drying at three different temperatures (50°C, 70°C and 90°C). Results: The mean crude fat and ash content were higher in G. cowa than G. pedunculata while later was found rich in crude protein and Fe contents. Total phenol content ranged between 881.31-888.65 and 719.00-736.74 mg gallic acid equivalent 100 g-1, total flavonoid content between 89.21-90.06 and 51.00-52.54 mg quercetin equivalent 100 g-1 and mean HCA contents ranged between 3.13-3.92% and 1.84-1.99% for G. cowa and G. pedunculata, respectively. The methanolic extracts exhibited significant antioxidant activity. With lower IC50 values, G. cowa had higher antioxidant activity than G. pedunculata. Interpretation: Oven drying at 50°C and 0.9 cm slice thickness for drying resulted in better retention of total phenolic and flavonoid contents with better antioxidant activities.

scholarly journals Bee Propolis, Bee Bread, and Royal Jelly: Proximate Analysis, Fatty Acid Composition, Nutritional Quality, and Anti-Amylase Activity

2021 ◽  
Author(s):  
Masoomeh Fallah ◽  
Fatemeh Najafi ◽  
Gholamreza Kavoosi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Nutritional Quality ◽  
Royal Jelly ◽  
Amylase Activity ◽  
Proximate Analysis ◽  
Omega 3 ◽  
Food Ingredients ◽  
Bee Bread ◽  
Omega 6

Abstract This work explores the proximate composition, fatty acid profile, nutritional quality, and anti-amylase activity of propolis, royal jelly, and bee bread. The differential FTIR patterns of propolis, royal jelly, and bee bread reflect these products have different proximate compositions and nutritional properties. The values for carbohydrate, fat, and protein values of be products are similar to egg and soya. The primary fatty acids bee bread and bee propolis are palmitic, linolenic, oleic, linoleic, myristic, and docosanoic acids. The primary fatty acids in royal jelly are 2-dodecenedioic, 10-hydroxy-2-decenoic, decanedioic, linoleic, 10-hydroxydecanoic acid 3-hydroxy-decanoic acids, respectively. The propolis, bee bread, and royal jelly have well-balanced saturated, unsaturated, monounsaturated, polyunsaturated, omega-3, and omega-6 fatty acids. Their nutritional quality, including omega-6/omega-3, thrombogenicity, atherogenicity, hypocholesterolemic, nutritional value, and peroxidizability indexes, are similar to egg and soya. Fatty acids inhibit amylase by increasing Km/Vmax and decreasing Vmax and Km through an un-competition or non-competition strategy. Molecular docking, ultraviolet absorption, and fluorescence quenching analysis reveal that fatty acids interact with amino acid residues of amylase through Van der Waals and hydrogen bonds interactions. Functional fatty acids from bee products can be used in a number of food supplements, food ingredients, and medications to provide carbohydrate-degrading enzymes.

scholarly journals Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.)

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Lyda Chin ◽  
Nantawan Therdthai ◽  
Wannasawat Ratphitagsanti
Keyword(s):  
Antioxidant Activity ◽  
Oryza Sativa ◽  
Antioxidant Activities ◽  
Oryza Sativa L ◽  
Conventional Heating ◽  
Total Phenolic ◽  
Heating Regime ◽  
Cooked Rice ◽  
Microwave Cooking

Microwaves have been applied for cooking, warming, and thawing food for many years. Microwave heating differs from conventional heating and may cause variation in the food quality. This study determined the quality of Riceberry rice (Oryza sativa L.) after microwave cooking using various rice-to-water ratios at three power levels (360, 600, and 900 W). The texture of all microwave-cooked samples was in the range 162.35 ± 5.86 to 180.11 ± 7.17 N and was comparable to the conventionally cooked rice (162.03 N). The total phenolic content (TPC) and the antioxidant activity of the microwave-cooked rice were higher than those of the conventional-cooked rice. Microwave cooking appeared to keep the TPC in the range 241.15–246.89 mg GAE/100 g db and the antioxidant activities based on DPPH and ABTS assays in the ranges 134.24–137.15 and 302.80–311.85 mg·TE/100 g db, respectively. Microwave cooking also maintained similar contents of fiber, ash, and total starch to those from conventional cooking. The glycemic index (GI) for all freshly cooked rice samples was not significantly different, and the rice was classified as a high-GI food. Microwave cooking could be recommended as an alternative technique for rice cooking due to its rapid heating regime and the comparable quality and maximized TPC and antioxidant activity of the cooked rice.

scholarly journals Chemical Composition and Antioxidant Capacity of Lepidium sativum Seeds from Four Regions of Morocco

2020 ◽  
Vol 2020 ◽  
pp. 1-7
Author(s):  
Khalid Chatoui ◽  
Hicham Harhar ◽  
Taha El Kamli ◽  
Mohamed Tabyaoui
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Lepidium Sativum ◽  
Total Phenolic ◽  
Radical Scavenger

Lepidium sativum seeds (LSS) from four regions of Morocco have been analyzed for their total chemical composition and antioxidant activities. In the seeds of this plant, the moisture content and yield were, respectively, 9.24–9.88% and 19.13–19.94% of dry weight. Chemical analysis of the seeds revealed amounts of fatty acids, sterols, and tocopherols. The most important fatty acids are linolenic acid (33%) and oleic acid (23%). The main sterol is β-sitosterol (50%); the vegetable oil of Lepidium sativum revealed an amount of tocopherol (∼1500–1900 mg/kg) with dominance of γ-tocopherol. The Folin–Ciocalteu trial evaluated the total phenolic compound, DPPH radical scavenging, ABTS, and chelated iron ions. FRAP measured antioxidant potency. Results indicated that methanol extract from Lepidium sativum was a more potent reducing agent and radical scavenger than ethanol extract. Changes in the total phenolic content and antioxidant capacity of Lepidium sativum in four different regions grown under normal conditions were evaluated. The antioxidant activity of different extracts was found to correlate significantly with their total phenolic content. These results suggest that Lepidium sativum seeds could be used in food supplement preparations or as a food additive, for caloric gain or for protecting against oxidation in nutrient products.

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