scholarly journals Characterization of radish leaf protein concentrates for biochemical, functional properties, antioxidant activity, mineral content and microbial stability

2021 ◽  
Vol 17 (2) ◽  
pp. 185-193
Author(s):  
G. Kaur ◽  
S. Bhatia
Keyword(s):  
Antioxidant Activity ◽  
Functional Properties ◽  
Mineral Content ◽  
Antioxidant Activities ◽  
Minor Component ◽  
Leaf Protein ◽  
Protein Concentrate ◽  
Ambient Conditions ◽  
Protein Concentrates ◽  
Microbial Stability

Leaf protein concentrate was extracted from radish leaves using heat coagulation and analyzed for its antioxidant capacity, mineral content, functional properties and microbial stability. Radish leaf protein concentrates (RLPC) constituted 48.3 % protein content and a yield of 38.51% (DW). Glutelins (42.27 %), prolamins (29.07%) and albumins (19.32 %) were found to be three major fractions of protein concentrate, while globulins (9.38%) was a minor component and their apparent molecular weights ranged between 12-60 kDa. Antioxidant activities (FRAP, ABTS and DPPH ) were higher in RLPC as compared to the isolated fractions. Among fractions, globulins and prolamins exhibited highest DPPH and FRAP activity while highest ABTS activity was associated with glutelins, respectively. Functional properties viz., water holding capacity, oil holding capacity, emulsifying capacity and emulsion stability of the RLPC were 545, 347, 51.8 and 49.4%, respectively. The maximum solubility of RLPC was observed at pH 12 (44.64%) and the minimum solubility was observed at pH 4 (28.24%). A considerable amount of minerals were present in the RLPC, Ca and Fe being the most abundant. Microbial load of RLPC remained in acceptable limits up to 35 and 21 days of storage under refrigerated and ambient conditions, respectively. These results indicated that LPC have desirable functional properties, a considerable mineral content, high antioxidant activity and sufficient microbial stability. Thus they could be used as a functional ingredient to be incorporated in food products to supplement diet and combat protein deficiency.

scholarly journals Study of Some Functional Properties and Antioxidant Activity of Two Types of Cherry Trees (Prunus avium) Gum Exudates Grown in Syria

2020 ◽  
pp. 13-22
Author(s):  
Tahani Al-idee ◽  
Hoda Habbal ◽  
Francois Karabt ◽  
Hussien Alzubi
Keyword(s):  
Antioxidant Activity ◽  
Functional Properties ◽  
Prunus Avium ◽  
Antioxidant Activities ◽  
Reducing Power ◽  
Hydroxyl Groups ◽  
Power Method ◽  
Arabic Gum ◽  
Dpph Scavenging ◽  
Emulsifying Capacity

The aim of this research is to study some functional properties and the antioxidant activity of cherry gum, collected from Serghaya and Suwayda in Syria, and to compare these features with those of Arabic gum. The values of the hydroxyl groups for the Arabic gum, Serghaya and Suwayda cherry gums were 757.1, 655.1 and 564.3 mg KOH/gm, respectively. The solubility of exudate gums ranged from 53.53 to 86.53% and was arranged as follows: Arabic gum>Serghaya cherry gum >Suwayda cherry gum. Gum solubility increased with rising the temperature. Water and oil holding capacities of cherry gums were significantly higher (p<0.05) than those of Arabic gum, while their emulsifying capacity was significantly lower than that of Arabic gum. The antioxidant activity of the gum was evaluated using the DPPH scavenging activity method and reducing power method. The inhibition percentages of DPPH were 51.52%, 23.23% and 21.19% for Serghaya, Suwayda and Arabic gums, respectively. The antioxidant activities of Serghaya and Suwayda gums using the reducing power method were 753.12 and 312.93 meq ascorbic acid/100gm, whereas Arabic gum didnot exhibit any Fe+3 reducing activity. All of gum types showed similar FT-IR spectra.

scholarly journals Effects of Enzymatic Hydrolysis on the Functional Properties, Antioxidant Activity and Protein Structure of Black Soldier Fly (Hermetia illucens) Protein

Insects ◽  
2020 ◽  
Vol 11 (12) ◽  
pp. 876
Author(s):  
Inayat Batish ◽  
Devon Brits ◽  
Pedro Valencia ◽  
Caio Miyai ◽  
Shamil Rafeeq ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Protein Structure ◽  
Amino Acid ◽  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Amino Acid Content ◽  
Protein Hydrolysates ◽  
Degree Of Hydrolysis ◽  
Protein Concentrate ◽  
Black Soldier Fly

The effects of chemical protein extraction, and enzymatic hydrolysis with Alcalase, papain and pepsin, on the functional properties, antioxidant activity, amino acid composition and protein structure of black soldier fly (H. illucens) larval protein were examined. Alcalase hydrolysates had the highest degree of hydrolysis (p < 0.05), with the highest hydrolysate and oil fraction yield (p < 0.05). Pepsin hydrolysates showed the lowest oil holding capacity (p < 0.05), whereas no significant differences were observed among other enzymes and protein concentrates (p > 0.05). The emulsifying stability and foam capacity were significantly lower in protein hydrolysates than protein concentrate (p < 0.05). The antioxidant activity of protein hydrolysates from protein concentrate and Alcalase was higher than that with papain and pepsin (p < 0.05), owing to the higher hydrophobic amino acid content. Raman spectroscopy indicated structural changes in protein α-helices and β-sheets after enzymatic hydrolysis.

scholarly journals Study of Some Functional Properties and Antioxidant Activity of Two Types of Cherry Trees (Prunus avium) Gum Exudates Grown in Syria

2020 ◽  
pp. 13-22
Author(s):  
Tahani Al-idee ◽  
Hoda Habbal ◽  
Francois Karabt ◽  
Hussien Alzubi
Keyword(s):  
Antioxidant Activity ◽  
Functional Properties ◽  
Prunus Avium ◽  
Antioxidant Activities ◽  
Reducing Power ◽  
Hydroxyl Groups ◽  
Power Method ◽  
Arabic Gum ◽  
Dpph Scavenging ◽  
Emulsifying Capacity

The aim of this research is to study some functional properties and the antioxidant activity of cherry gum, collected from Serghaya and Suwayda in Syria, and to compare these features with those of Arabic gum. The values of the hydroxyl groups for the Arabic gum, Serghaya and Suwayda cherry gums were 757.1, 655.1 and 564.3 mg KOH/gm, respectively. The solubility of exudate gums ranged from 53.53 to 86.53% and was arranged as follows: Arabic gum>Serghaya cherry gum >Suwayda cherry gum. Gum solubility increased with rising the temperature. Water and oil holding capacities of cherry gums were significantly higher (p<0.05) than those of Arabic gum, while their emulsifying capacity was significantly lower than that of Arabic gum. The antioxidant activity of the gum was evaluated using the DPPH scavenging activity method and reducing power method. The inhibition percentages of DPPH were 51.52%, 23.23% and 21.19% for Serghaya, Suwayda and Arabic gums, respectively. The antioxidant activities of Serghaya and Suwayda gums using the reducing power method were 753.12 and 312.93 meq ascorbic acid/100gm, whereas Arabic gum didnot exhibit any Fe+3 reducing activity. All of gum types showed similar FT-IR spectra.

scholarly journals Fruit Pomological, Phytochemical Characteristic and Mineral Content of Rosehip Genotypes

2020 ◽  
pp. 18-23
Author(s):  
Nihal Acarsoy Bilgin ◽  
◽  
Adalet Mısırlı ◽  
Fatih Şen ◽  
Bilge Türk ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Natural Products ◽  
Vitamin C ◽  
Mineral Content ◽  
Antioxidant Activities ◽  
Total Phenol ◽  
High Demand ◽  
Nutrition And Health ◽  
Mineral Contents

Rosehips, which are commonly grown in nature in shrub form, are always popular due to their importance in terms of nutrition and health. Because fruits are rich in vitamin C, total phenol and mineral contents and antioxidant activities. Nowadays, there is high demand for natural products. Rosehip grows spontaneously in Turkey. In this study, 9 individuals were examined. Consequently, significant differences were stated according to genotypes for pomological and phytochemical characteristics. Vitamin C, phenol and antioxidant activity were found to affect P and Zn nutrients. Additionally, it was detected that P, K, Ca, Mg, Na Fe, Cu, Zn and Mn contents ranged in 0.09-0.17%, 1.35-1.86%, 1.05-1.44%, 0.43-069%, 50.00-100.00 ppm 28.50-48.30 ppm, 3.30-7.00 ppm, 8.06-12.56 ppm and 50.85-85.35 ppm, respectively. In this context, one of the genotypes has been found promising due to its content.

Antioxidants, nutritional, antinutrients and functional characteristics of black turtle bean (Phaseolus vulgaris): synergistic and antagonistic interrelationship of epigeal germination periods

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Judith Uchenna Chima ◽  
Temitope Omolayo Fasuan
Keyword(s):  
Antioxidant Activity ◽  
Phaseolus Vulgaris ◽  
Functional Properties ◽  
Food Systems ◽  
Mineral Content ◽  
Water Solubility ◽  
Antioxidant Properties ◽  
Absorption Capacity ◽  
Content Type ◽  
Long Time

Purpose Black turtle bean has nutritional potentials in the human diet and could provide a significant amount of food in developing countries. Low consumption of black beans has been attributed partly to the hard-to-cook phenomenon which requires a long time of cooking. Germination improves nutritional, functional, bioactive compounds, reduces anti-nutrients and cooking time. Germinated black turtle bean can contribute to efforts geared towards the production of functional foods and the fight against protein malnutrition. This study aims to investigate the changes in the nutritional, antioxidants and functional properties of black turtle bean due to different epigeal germination times to increase its utilization in food systems. Design/methodology/approach Black turtle bean seeds (Phaseolus vulgaris) were cleaned, winnowed, washed, soaked for 16 h, drained and subjected to epigeal germinated at ambient temperature for 0, 24, 48, 72 and 96 h, respectively. The germinated seeds were dried, dehulled, milled and sieved. Proximate, antioxidant properties and activity, anti-nutrients, mineral (calcium, phosphorus, iron, sodium, manganese, copper, potassium, zinc and magnesium) and functional properties (water absorption capacity, oil absorption, bulk density, swelling index, water solubility index and gelling concentration) of the germinated black turtle bean (GTB) flour (0GTB, 24GTB, 48GTB, 72GTB and 96GTB) were determined using standard procedures. Findings The ash, protein, fat and fibre contents of the black turtle bean were significantly increased through germination. Germination resulted in changes in the antioxidant activity of the black turtle bean samples. The mineral content of the black bean samples was improved significantly by germination and as well altered the functional properties (p < 0.01). Oxalate and phytate were significantly reduced with increased germination time (p < 0.01). In total, 96 h germination (96GTB) had better antioxidant activity, mineral and proximate composition with lower anti-nutrients. Originality/value Germination for 96 h proved to be the optimum time for improved mineral content, increased protein, ash, fibre, antioxidant activity and property with reduced antinutrients. Germination represents an attractive, inexpensive means of improving the nutritional profile and enhancing the bio-functionality of the black turtle bean. The epigeal germinated turtle bean could find applied as a functional ingredient in food formulation.

scholarly journals Water-Soluble Polysaccharides from Ephedra alata Stems: Structural Characterization, Functional Properties, and Antioxidant Activity

Molecules ◽  
2020 ◽  
Vol 25 (9) ◽  
pp. 2210
Author(s):  
Leila Soua ◽  
Mohamed Koubaa ◽  
Francisco J. Barba ◽  
Jawhar Fakhfakh ◽  
Hanen Kolsi Ghamgui ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Functional Properties ◽  
Antioxidant Activities ◽  
Food Additives ◽  
Physicochemical Characterization ◽  
Antihypertensive Agents ◽  
Water Soluble ◽  
Gas Chromatography Mass Spectrometry ◽  
High Porosity ◽  
Sem Images

In this study, the physicochemical characterization, functional properties, and antioxidant activity of polysaccharides extracted from Ephedra alata (EAP) were investigated. EAP were extracted in water during 3 h with a liquid/solid ratio of 5 in a water bath at 90 °C. The structure of the extracted EAP was examined by Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), and gas chromatography-mass spectrometry (GC-MS). The functional properties and biochemical activities of EAP were determined. The chemical analysis revealed that the contents of carbohydrates, uronic acid, and proteins were 73.24% ± 1.24%, 6.82% ± 0.57%, and 6.56% ± 0.36%, respectively. The results showed that the extracted EAP essentially contain three functional groups: C=O, C-H, and O-H. SEM images showed that EAP present numerous high porosity particles. The monosaccharide composition revealed a polymer composed of glucose (43.1%), galactose (36.4%), mannose (14.9%), arabinose (3.7%), and gluconic acid (1.7%). EAP showed interesting functional properties (solubility, oil holding capacity, foaming and emulsion properties). Finally, the results revealed that EAP displayed excellent antihypertensive and antioxidant activities. Overall, EAP present a promising natural source of food additives, antioxidants, and antihypertensive agents.

scholarly journals Characterization and Potential Use of Cuttlefish Skin Gelatin Hydrolysates Prepared by Different Microbial Proteases

2014 ◽  
Vol 2014 ◽  
pp. 1-14 ◽  
Author(s):  
Mourad Jridi ◽  
Imen Lassoued ◽  
Rim Nasri ◽  
Mohamed Ali Ayadi ◽  
Moncef Nasri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lipid Oxidation ◽  
Functional Properties ◽  
Antioxidant Activities ◽  
Food Additives ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Storage Period ◽  
Enzyme Preparations ◽  
Wide Range

Composition, functional properties, andin vitroantioxidant activities of gelatin hydrolysates prepared from cuttlefish skin were investigated. Cuttlefish skin gelatin hydrolysates (CSGHs) were obtained by treatment with crude enzyme preparations fromBacillus licheniformisNH1,Bacillus mojavensisA21,Bacillus subtilisA26, and commercial alcalase. All CSGHs had high protein contents, 74.3–78.3%, and showed excellent solubility (over 90%). CSGH obtained by alcalase demonstrated high antioxidant activities monitored byβ-carotene bleaching, DPPH radical scavenging, lipid peroxidation inhibition, and reducing power activity. Its antioxidant activity remained stable or increased in a wide range of pH (1–9), during heating treatment (100°C for 240 min) and after gastrointestinal digestion simulation. In addition, alcalase-CSGH was incorporated into turkey meat sausage to determine its effect on lipid oxidation during 35 days of storage period. At 0.5 mg/g, alcalase-CSGH delayed lipid oxidation monitored by TBARS and conjugated diene up to 10 days compared to vitamin C. The results reveal that CSGHs could be used as food additives possessing both antioxidant activity and functional properties.

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