scholarly journals Meloidogyne javanica parasitism on the vegetative growth and nutritional quality of carrots

2020 ◽  
Vol 50 (9) ◽  
Author(s):  
Paula Juliana Grotto Débia ◽  
Beatriz Cervejeira Bolanho Barros ◽  
Heriksen Higashi Puerari ◽  
Claudia Regina Dias-Arieira
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Quality ◽  
Meloidogyne Javanica ◽  
Proximate Analysis ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Negative Effects ◽  
Wide Range ◽  
The Impact

ABSTRACT: Meloidogyne javanica is a plant-parasitic nematode that infects a wide range of vegetables. Its negative effects on crop yield and value are well documented. However, few studies have investigated the impact of the parasite on the nutritional value of vegetables. This study aimed to assess the effect of M. javanica parasitism on the vegetative characteristics, nematological parameters, chemistry composition and antioxidant activity of carrots. Seedlings were inoculated with 0 (control), 1000, 2500, or 5000 eggs and eventual second-stage juveniles (J2) of M. javanica. At 60 days after inoculation, plants were harvested and evaluated. Plants inoculated with 2500 eggs and J2 of M. javanica had higher root and tuber fresh weight than the control. Gall number increased with increasing inoculum density. The number of nematodes in the roots increased until 3000 specimens, decreasing thereafter. Proximate analysis revealed that plants inoculated with 1000 eggs and J2 of M. javanica or more had higher protein content in roots. In contrast, inoculation with 1775 nematodes or more resulted in a decrease in carotenoid content. There was no effect of inoculation on total phenolic content or antioxidant activity. Although, M. javanica infection did not have a marked impact on the nutritional quality of carrots, gall formation resulted in deformed roots of low commercial value.

scholarly journals Metabolite–Flavor Profile, Phenolic Content, and Antioxidant Activity Changes in Sacha Inchi (Plukenetia volubilis L.) Seeds during Germination

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2476
Author(s):  
Kannika Keawkim ◽  
Yaowapa Lorjaroenphon ◽  
Kanithaporn Vangnai ◽  
Kriskamol Na Jom
Keyword(s):  
Amino Acids ◽  
Gas Chromatography ◽  
Antioxidant Activity ◽  
Nutritional Quality ◽  
Phenolic Content ◽  
Value Added ◽  
Total Phenolic ◽  
Germination Time ◽  
Sacha Inchi

Sacha inchi seeds are abundant in nutrients such as linolenic acids and amino acids. Germination can further enhance their nutritional and medicinal value; however, germination time is positively correlated with off-flavor in germinated seeds. This study investigated the changes in the metabolite and flavor profiles and evaluated the nutritional quality of sacha inchi seeds 8 days after germination (DAG). We also determined their phenolic content and antioxidant activity. We used gas chromatography equipped with a flame ionization detector (GC-FID) and gas chromatography–mass spectrometry (GC-MS) and identified 63 metabolites, including 18 fatty acid methyl esters (FAMEs). FAMEs had the highest concentration in ungerminated seeds, especially palmitic, stearic, linoleic, linolenic, and oleic acids. Amino acids, total phenolic compounds (TPCs), and antioxidant activity associated with health benefits increased with germination time. At the final germination stage, oxidation products were observed, which are associated with green, beany, and grassy odors and rancid and off-flavors. Germination is a valuable processing step to enhance the nutritional quality of sacha inchi seeds. These 6DAG or 8DAG seeds may be an alternative source of high-value-added compounds used in plant-protein-based products and isolated protein.

scholarly journals Large Variation Found in the Phytochemical and Antioxidant Activity of Peach and Plum Germplasm

2007 ◽  
Vol 132 (3) ◽  
pp. 334-340 ◽  
Author(s):  
Marcia Vizzotto ◽  
Luis Cisneros-Zevallos ◽  
David H. Byrne ◽  
David W. Ramming ◽  
W.R. Okie
Keyword(s):  
Antioxidant Activity ◽  
Skin Color ◽  
Prunus Persica ◽  
Phenolic Content ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Phytochemical Content ◽  
Phenolic Contents ◽  
Wide Range

Nineteen peach [Prunus persica (L.) Batsch] genotypes and 45 plum (Prunus salicina Erhr. and hybrids) genotypes with different flesh and skin color were analyzed for their antioxidant content and activity. Anthocyanin content, phenolic content, and antioxidant activity were higher in red-flesh than in light-colored flesh peaches. Carotenoid content was higher in yellow-flesh peaches than in light-colored ones. Red-flesh plums generally had higher anthocyanin and phenolic contents than the other plums but not necessarily greater antioxidant capacity. The total phenolic content had the most consistent and highest correlation with antioxidant activity, indicating that it is more important in determining the antioxidant activity of peaches and plums than are the anthocyanin or carotenoid contents. In general, the wide range of phytochemical content and antioxidant activity found indicates that the genetic variability present can be used to develop cultivars with enhanced health benefits.

scholarly journals Evaluation of the Quality of Irrigation Machinery by Monitoring Changes in the Coefficients of Uniformity and Non-Uniformity of Irrigation

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1499
Author(s):  
Ján Jobbágy ◽  
Peter Dančanin ◽  
Koloman Krištof ◽  
Juraj Maga ◽  
Vlastimil Slaný
Keyword(s):  
Repeated Measurements ◽  
Joint Stock Company ◽  
Stock Company ◽  
Uniformity Coefficient ◽  
Quality Of Work ◽  
Total Length ◽  
Irrigation Uniformity ◽  
Wide Range ◽  
The Impact

Recently, the development of agricultural technology has been focused on achieving higher reliability and quality of work. The aim of the presented paper was to examine the possibilities of evaluating the quality of work of wide-area irrigation machinery by monitoring the coefficients of uniformity and non-uniformity of irrigation. The object of the research was pivot irrigation machinery equipped with sprinklers with a total length from 230 to 540 m. The commonly applied quality of work parameter for wide-range irrigators is the irrigation uniformity coefficient according to Heermann and Hein CUH. Work quality evaluations were also carried out through other parameters applicable in practice, such as irrigation uniformity coefficients calculated according to Christiansen CU, Wilcox and Swailes Cws, and our introduced parameters, the coefficient ar (derived from the degree of unevenness according to Oehler) and the degree of uniformity γr (derived from the degree of non-uniformity according to Voight). Other applied parameters for determining the quality of work of wide-range irrigation machinery were the coefficients of irrigation uniformity according to Hart and Reynolds CUhr, further according to Criddle CUcr and subsequently according to Beale and Howell CUbr. Next, the parameters of the non-uniformity coefficient according to Oehler a, the coefficient of variation according to Stefanelli Cv, the degree of non-uniformity according to Voigt γ and the degree of non-uniformity according to Hofmeister Ef were evaluated. Field tests were performed during the growing season of cultivated crops (potatoes, corn and sugar beet) in the village of Trakovice (agricultural enterprise SLOV-MART, southwest of the Slovakia) and in the district of Piešťany (Agrobiop, joint stock company). During the research, the inlet operating parameters (speed stage, inlet pressure, irrigation dose), technical parameters (number of sprayers, total length, number of chassis) and weather conditions (wind speed and temperature) were recorded. The obtained results were examined by one-way ANOVA analysis depending on the observed coefficient or input conditions and subsequently verified by Tukey and Duncan tests as needed. Irrigation uniformity values ranged from 67.58% (Cws) to 95.88% (CUbh) depending on the input conditions. Irrigation non-uniformity values ranged from 8.58 (a, Ef) to 32.42% (Cv). The results indicate a statistically significant effect of the site of interest and thus the impact of particular field conditions (p < 0.05). When evaluating the application of different coefficients of irrigation uniformity, the results showed a statistically significant effect only in the first test (p = 0.03, p < 0.05). During further repeated measurements, the quality of work increased due to the performed inspection of all sprayers and the reduction in the influence of the wind.

scholarly journals Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1262
Author(s):  
Shonisani Eugenia Ramashia ◽  
Felicia Matshepho Mamadisa ◽  
Mpho Edward Mashau
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Polyphenolic Compounds ◽  
Total Phenolic ◽  
Crude Fibre ◽  
Yellowness Index ◽  
Antioxidant Power ◽  
Parinari Curatellifolia ◽  
Ferric Reducing Antioxidant Power ◽  
The Impact

This study investigated the impact of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of Parinari (P). curatellifolia peel flour were formulated and characterised. Thermal, physicochemical, polyphenolic compounds and antioxidant properties of flour and biscuits were determined. The incorporation of P. curatellifolia peel flour significantly increased (p < 0.05) thermal properties (onset, peak and conclusion temperatures) of flour. However, enthalpy of gelatinisation, viscosity and pH of flour samples decreased. Nutritional analysis revealed an increase in ash (0.74% to 2.23%) and crude fibre contents (0.39% to 2.95%) along with an increase of P. curatellifolia peel flour levels. Protein content and carbohydrates decreased while moisture content was insignificantly affected by the addition of P. curatellifolia peel flour. The L*, b* values and whiteness index of formulated biscuits decreased while parameter a* value (10.76 to 21.89) and yellowness index (69.84 to 102.71) decreased. Physical properties such as diameter (3.57 mm to 3.97 mm), spread ratio (2.67 to 3.45) and hardness (1188.13 g to 2432.60 g) increased with the inclusion levels of peel flour while weight and thickness decreased. The inclusion of P. curatellifolia improved the polyphenolic compounds and antioxidant activity of biscuits with values of total flavonoids content ranging from 0.028 to 0.104 mg CE/g, total phenolic content increasing from 20.01 mg to 48.51 mg GAE/g, ferric reducing antioxidant power (FRAP) increasing from 108.33 mg to 162.67 mg GAE/g and DPPH (2,2-diphenyl-1-picrylhydrazyl) from 48.70% to 94.72%. These results lead to the recommendation of the utilisation of P. curatellifolia peel flour to enhance the nutritional value, polyphenolic compounds and antioxidant activity of bakery products such as biscuits.

scholarly journals Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2267
Author(s):  
Małgorzata Starowicz ◽  
Saruhan Arpaci ◽  
Joanna Topolska ◽  
Małgorzata Wronkowska
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Weight Basis ◽  
Bioactive Molecules ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Wide Range ◽  
Confectionery Products ◽  
Ferric Reducing Antioxidant Power ◽  
Phytochemical Contents

The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, showed a wide range of bioactive molecules, namely phenolic acids and flavonoids, and they are a rich source of components with antioxidant potential. All analysed oat-buckwheat dough showed higher antioxidant activity potential and higher total phenolic content (TPC) compared to cookies. The highest TPC was found in clove, both dough and cookies, with its addition showing the highest ferric reducing antioxidant power. Generally, cookies with the addition of spice/herbs showed higher phytochemical contents and antioxidant activity compared to oat-buckwheat cookies without the condiment. The technology of obtaining confectionery products, like oat-buckwheat cookies, that will favor the protection of bioactive compounds should still be improved.

scholarly journals Impact of a Series of Educational Talks Taught by Health Professionals to Promote Healthy Snack Choices among Children

Children ◽  
2021 ◽  
Vol 8 (3) ◽  
pp. 203
Author(s):  
Víctor Arufe Giráldez ◽  
Javier Puñal Abelenda ◽  
Rubén Navarro-Patón ◽  
Alberto Sanmiguel-Rodríguez
Keyword(s):  
Nutritional Quality ◽  
Positive Impact ◽  
Total Sample ◽  
Overweight And Obesity ◽  
Healthy Habits ◽  
Quasi Experimental ◽  
Nutrition And Dietetics ◽  
Future Work ◽  
The Impact

Background: One of the great challenges facing today’s society is the need to combat overweight and obesity in schoolchildren. This study aimed to analyze the impact of a cycle of didactic talks—given to families by a specialist in pediatrics, a specialist in nutrition and dietetics and a specialist in physical exercise—on childrens’ snack choices and nutrition quality. Methods: A longitudinal, quasi-experimental and quantitative investigation was designed, working with a total sample of 50 students divided into control and experimental groups. The nutritional quality of daily snacks was recorded during the month before and the month after the cycle of talks given by health experts. Results: An increase in the nutritional quality of the snacks was observed in the days after the talk—but, after a week, values returned to normal. Conclusions: The giving of educational talks to promote healthy habits may have a positive impact on the nutritional quality of school snacks in the days immediately following the talks. However, some forgetfulness was detected over time, which reduced the nutritional quality of the snacks once more. For future work, it is recommended that researchers measure the impact produced by giving regular talks.

scholarly journals Processing Impact on Nutritional, Antinutritional, and Phytochemical of Fenugreek Seeds (Trigonella Foenum-Graecum L.)

2021 ◽  
Vol 5 (01) ◽  
pp. 36-44
Author(s):  
Babita Adhikari ◽  
Shonu Rai
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Bioactive Components ◽  
Fenugreek Seeds ◽  
Nutritional Compounds ◽  
Trigonella Foenum Graecum L ◽  
The Impact ◽  
Reduction Percentage ◽  
Iron And Calcium

Phytate and tannin are more pronounced antinutrients limiting the nutritional quality of fenugreek. The impact of roasting (130±5°C for 7 minutes), soaking (12 hrs. at room temperature) and germination (72 hrs. at 25°C) on bioactive compounds (polyphenol and antioxidant activity), nutritional and anti-nutritional compounds (phytate and tannin) in Fenugreek were studied. Experimental data were analyzed using the software GenStat 12th Edition. Protein increased significantly (p<0.05) during roasting, soaking, and germination whereas fat decreased significantly. Iron and calcium increased during roasting whereas decreased during soaking and germination. Maximum reduction of phytate (54.55%) and tannin (66.73%) were found when fenugreek seeds were germinated (72 hours). The reduction percentage of antinutrients by soaking (12 hours) and roasting (130±5⁰C for 7 mins) was found to be a lesser effective method compared to germination. All the treatments had a significant (p<0.05) impact on their bioactive components. Phenolic content increased significantly (p<0.05) during roasting, soaking, and germination. Antioxidant activity (IC50=1.28mg dm/ml) was found to be high in the germinated samples as compared to raw, roasted, and soaked samples. Hence, Germination of fenugreek seeds for 72 hours is concluded as the most effective and promising method for the reduction of antinutrients and increasing the nutritional components, phytochemicals, and antioxidant properties.

scholarly journals An Adaptive Bitrate Switching Algorithm for Speech Applications in Context of WebRTC

2021 ◽  
Vol 17 (4) ◽  
pp. 1-21
Author(s):  
Mohannad Alahmadi ◽  
Peter Pocta ◽  
Hugh Melvin
Keyword(s):  
Real Time ◽  
Data Exchange ◽  
Quality Of Experience ◽  
End User ◽  
High Quality ◽  
Content Type ◽  
Switching Algorithm ◽  
Wide Range ◽  
The Impact

Web Real-Time Communication (WebRTC) combines a set of standards and technologies to enable high-quality audio, video, and auxiliary data exchange in web browsers and mobile applications. It enables peer-to-peer multimedia sessions over IP networks without the need for additional plugins. The Opus codec, which is deployed as the default audio codec for speech and music streaming in WebRTC, supports a wide range of bitrates. This range of bitrates covers narrowband, wideband, and super-wideband up to fullband bandwidths. Users of IP-based telephony always demand high-quality audio. In addition to users’ expectation, their emotional state, content type, and many other psychological factors; network quality of service; and distortions introduced at the end terminals could determine their quality of experience. To measure the quality experienced by the end user for voice transmission service, the E-model standardized in the ITU-T Rec. G.107 (a narrowband version), ITU-T Rec. G.107.1 (a wideband version), and the most recent ITU-T Rec. G.107.2 extension for the super-wideband E-model can be used. In this work, we present a quality of experience model built on the E-model to measure the impact of coding and packet loss to assess the quality perceived by the end user in WebRTC speech applications. Based on the computed Mean Opinion Score, a real-time adaptive codec parameter switching mechanism is used to switch to the most optimum codec bitrate under the present network conditions. We present the evaluation results to show the effectiveness of the proposed approach when compared with the default codec configuration in WebRTC.

scholarly journals Effect of Addition of Fennel (Foeniculum vulgare L.) on the Quality of Protein Bread

2017 ◽  
Vol 71 (6) ◽  
pp. 509-514 ◽  
Author(s):  
Bouchra Sayed-Ahmad ◽  
Evita Straumīte ◽  
Mārtiņš Šabovics ◽  
Zanda Krūma ◽  
Othmane Merah ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Oil Extraction ◽  
Added Value ◽  
Total Phenolic ◽  
Bread Making ◽  
Foeniculum Vulgare ◽  
Phenolic Concentration

Abstract Fennel (Foeniculum vulgare L.) is an aromatic plant belonging to Apiaceae family widely cultivated elsewhere for its strongly flavoured leaves and seeds. Fennel seeds are of particular interest as a rich source of both vegetable and essential oils with high amounts of valuable components. However, residual cakes after oil extraction were typically considered as byproducts, in the present framework, the potential added value of these cakes was studied. The aim of this study was to investigate the effect of addition of fennel cake and seeds to protein bread quality. In the current research, a single-screw extruder, which is a solvent-free technique, was used for fennel seed oil extraction. For the protein bread making, fennel seed and cake flour in concentrations from 1 to 6% were used. Moisture, colour L*a*b*, hardness, total phenolic concentration, DPPH radical scavenging activity, and nutritional value of protein bread were determined. The addition of fennel cake and seeds had significant (p < 0.05) effect on bread crumb colour and hardness attribute, whereby the bread became darker and harder in texture than the control. Moreover, higher antioxidant activity and total phenolic concentration were observed for both protein breads enriched with fennel cake and seed flour. The overall results showed that addition of fennel cake and seed had beneficial effects on phenolic concentration, antioxidant activity and quality of protein bread. This result suggests also that added value of fennel seeds oil by-products could be increased by their utilisation in bread production.

scholarly journals The importance of anemia and health-related quality of life in the elderly

2020 ◽  
Vol 39 (2) ◽  
pp. 135
Author(s):  
Raditya Wratsangka ◽  
Rully Ayu Nirmalasari Haryadi Putri
Keyword(s):  
Quality Of Life ◽  
Hemoglobin Concentration ◽  
The Elderly ◽  
World Population ◽  
Health Related Quality ◽  
Wide Range ◽  
Related Quality ◽  
Health Related ◽  
The Impact

Anemia is a global health problem with an extremely high prevalence and occurring in nearly 25% of the world population, particularly in the elderly group. Currently Indonesia is facing a rapid growth of the elderly population, with around 21 million elderly (8.2% of the total population), that is projected to increase to 33.7 million (11.8%) in the year 2025. Anemia in the elderly is frequently neglected, although the facts show that low hemoglobin concentration is an important marker of physiological decline and functional limitations. Although the factor of intrinsic aging may cause low hemoglobin concentration, anemia in the elderly is known to have a wide range w88ith regard to etiology, underlying disorders, and  possible mechanisms, such that it should be clinically followed up. Whatever its causes or underlying pathophysiological, anemia in the elderly has been proven to play a role in their morbidity and mortality, and may decrease their quality of life, that comprises all aspects of physical, mental, and social health, known as health-related quality of life (HRQoL). The impact of anemia on HRQoL has been studied in various populations, and most studies report the presence of an association between HRQoL and anemia in elderly individuals, which on the subscale level is particularly associated with physical health. Early diagnosis of anemia is important to prevent aggravation of the condition, to retard the progress of the disease, and to improve the health-related quality of life (HRQoL) of the patient. Prior to determining the treatment plan, the primary diagnosis and the comorbidities, especially treatable disorders, had better be identified first. The available data show that the overall prognosis will improve for anemia in patients with well-managed and corrected chronic disorders.

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