scholarly journals Chemical composition of fruits of some important chestnut cultivars

2006 ◽  
Vol 49 (2) ◽  
pp. 183-188 ◽  
Author(s):  
Ümran Ertürk ◽  
Cevriye Mert ◽  
Arif Soylu
Keyword(s):  
Chemical Composition ◽  
Total Protein ◽  
Dry Matter ◽  
Invert Sugar ◽  
Total Sugar ◽  
Chemical Compositions ◽  
Total Carbohydrates ◽  
Total Fat ◽  
Matter Basis

In this study, chemical compositions of the fruits of some important domestic chestnut types and cultivars were investigated. They contained (g/100g dry matter basis) total carbohydrates 75.32 - 86.31, total sugar 10.32 - 22.79, invert sugar 0.08 - 1.25, starch 54.45 - 69.70, sucrose 8.86 - 21.28, ash 1.02 - 3.22, crude cellulose 3.58 - 5.96, total fat 0.49 - 2.01, total protein 4.88 - 10.87. Ca, Mg, Fe, Mn, Cu, Zn, P, Na and K contents were (mg/100g) 43 - 230, 70 - 160, 0.4 - 5.7, 0.7 - 5.5, 0.6 - 3.8, 1.8 - 9.1, 107 - 191, 6 - 41, 761 - 1271, respectively.

scholarly journals Chemical Compositions and Sugar Profiles of Consumed Chestnut Cultivars in the Marmara Region, Turkey

2017 ◽  
Vol 45 (1) ◽  
pp. 203-207 ◽  
Author(s):  
Cevriye MERT ◽  
Ümran ERTÜRK
Keyword(s):  
Dry Matter ◽  
Starch Content ◽  
Invert Sugar ◽  
Chemical Compositions ◽  
Marmara Region ◽  
Nutrition And Health ◽  
Total Sugars ◽  
Total Carbohydrates ◽  
Total Fat ◽  
Matter Basis

In this study, the chemical compositions and sugar profiles of seventeen local cultivars and two foreign chestnut hybrids, grown in the Marmara Region, Turkey, were examined. The results showed that chestnut hybrids and cultivars have 58.12-69.83 total carbohydrates, 10.59-22.38 total sugars, 2.41-3.41 invert sugar, 6.15-12.44 total protein, 2.09-4.36 ash and 0.87-2.61 total fat values (g 100 g-1 dry matter basis). It was determined that chestnut cultivars generally have over 50% water content and higher starch content (40.99-53.16 g 100 g-1). The sucrose contents of the cultivars were higher than the other sugars. Sucrose, glucose and fructose contents were 10.77-21.66, 0.33-1.13, and 0.15-0.79, respectively (g 100 g-1 dry matter basis). These results stated that chestnuts have rich nutritive substances for human nutrition and health.

scholarly journals Nutritive value of tomatillo fruit (Physalis ixocarpa Brot.)

2014 ◽  
Vol 57 (4) ◽  
pp. 507-521 ◽  
Author(s):  
Joanna Ostrzycka ◽  
Marcin Horbowicz ◽  
Włodzimierz Dobrzański ◽  
Leszek S. Jankiewicz ◽  
Jan Borkowski
Keyword(s):  
Chemical Composition ◽  
Oxalic Acid ◽  
Dry Matter ◽  
Nutritive Value ◽  
Sugar Content ◽  
Dehydroascorbic Acid ◽  
Total Sugar ◽  
Ripe Fruit ◽  
Total Sugar Content ◽  
The Given

Tomatillo is widely cultivated in Mexico but is little known in other countries. The chemical composition of fruit from field grown plants was investigated during several vegetative seasons. Tomatillo contained a relatively high percentage of dry matter (7-10%) and extract (6.6-7.4%). Its potassium content was lower than that of tomato growing in the same conditions. The content of iron was higher, and that of other elements was comparable, depending on the conditions during the given year. The total sugar content amounted to 2.8-5.7%, depending on the selected population. The percentage of glucose and fructose decreased during ripening and that of saccharose increased. The content of pectic substances was similar as in tomato but the proportions of particular fractions was different. Tomatillo contained more acids than tomato, and showed an especially high citric and malic acid content. The latter decreased drastically during ripening. The content of oxalic acid was 11-18 mg 100 g<sup>-1</sup> in ripe fruit and up to 54 mg in unripe. The vitamin C content depended on the selected population and amounted to 8-21 mg 100 g<sup>-1</sup>, dehydroascorbic acid prevailing. The content of vitamin PP was 0.8-1.3 mg 100 g<sup>-1</sup>.

Studies on cattle with oesophageal fistulae. The relation of the chemical composition of feed to that of the extruded bolus

1972 ◽  
Vol 12 (55) ◽  
pp. 126 ◽  
Author(s):  
DA Little
Keyword(s):  
Organic Matter ◽  
Chemical Composition ◽  
Nitrogen Content ◽  
Dry Matter ◽  
Nitrogen Concentration ◽  
Dietary Nitrogen ◽  
Nitrogen Contents ◽  
Soluble Material ◽  
Nitrogen Phosphorus ◽  
Matter Basis

Twelve feeds were given to oesophageally-fistulated cattle, and the chemical composition of each was compared with that of bolus material extruded while eating them. The nitrogen contents of the feeds ranged from 0.55 to 3.19 per cent on a dry matter basis. Feeds and complete boluses were dried and analysed for nitrogen, phosphorus, ash and neutral-detergent-soluble material (NDSM). Both nitrogen and NDSM in ingested feed could be reliably estimated by analysis of extruded bolus material ; the relation between feed and bolus nitrogen was slightly more precise when expressed on an organic matter basis, whereas that for material soluble in neutral detergent was closer on a dry matter basis. The phosphorus and ash contents of feeds were substantially and variably elevated by saliva and could not be estimated from analysis of the bolus. The nitrogen content of saliva secreted during rest was found to be significantly affected by dietary nitrogen concentration, but that of saliva secreted during chewing was not ; it is suggested that this explains the relative absence of an effect of salivary contamination on bolus nitrogen.

The chemical composition and ruminal disappearance of pistachio by-product

2007 ◽  
Vol 2007 ◽  
pp. 224-224 ◽  
Author(s):  
Atiyeh Bohluli ◽  
Abasali Naserian ◽  
Reza Valizadeh
Keyword(s):  
Chemical Composition ◽  
Dry Matter ◽  
Chemical Compositions ◽  
The World ◽  
Physical And Chemical

Iran is the greatest pistachio producer in the world. A large quantity of pistachio by-product (at least 150,000 tons in DM) is produced from pistachio dehulling process in Iran, annually. The results of some experiments show this by¬product can be used as a feedstuff for ruminants (Shakeri and Fazaeli, 2005; VAhmani et. al., 2005). However, more information about physical and chemical compositions of this by-product is needed. Pistachio by-product is mainly consists of epicarp, peduncle, leaf and a little amount of mesocarp and kernel. The aim of this study was to determine chemical composition and in situ dry matter disappearance of each part of pistachio by-product (Ohadi variety) after 0, 12 and 24 h incubation in the rumen.

scholarly journals Chemical composition diversity of fucoidans isolated from three tropical brown seaweeds (Phaeophyceae) species

2020 ◽  
Vol 21 (7) ◽  
Author(s):  
FADILAH NOR LAILI LUTFIA ◽  
Alim Isnansetyo ◽  
Ratna Asmah Susidarti ◽  
Muhammad Nursid
Keyword(s):  
Chemical Composition ◽  
Uronic Acid ◽  
Dry Matter ◽  
Deae Cellulose ◽  
Brown Seaweed ◽  
Exchange Chromatography ◽  
Chemical Components ◽  
Brown Seaweeds ◽  
Total Carbohydrates ◽  
High Sulfate

Abstract. Lutfia FN, Isnansetyo A, Susudarti RA, Nursid M. 2020. Chemical composition diversity of fucoidans isolated from three tropical brown seaweeds (Phaeophyceae) species. Biodiversitas 21: 3170-3177. Fucoidan is a polysaccharide with high sulfate content, found in the cell walls matrix of brown seaweed. Its bioactivities vary depending on the algae species and the chemical structure. The aims of this research were to extract, purify, and characterize fucoidan from three Indonesian brown seaweed, Sargassum sp., Turbinaria sp., and Padina sp. The extraction was carried out using acid method followed by precipitation with ethanol and CaCl2, while its purification using DEAE-cellulose ion-exchange chromatography. Characterization was performed by FTIR and 1H-NMR spectroscopic analyses. Chemical components of fucoidan determined were total carbohydrates, sulfate residue, uronic acid residue, and monosaccharide components. The results revealed that the Turbinaria sp. produced highest yield of fucoidan (4.8% dry matter), followed by Sargassum sp. (2.7% dry matter) and Padina sp. (2.6% dry matter). The carbohydrate contents of Sargassum sp., Turbinaria sp. and Padina sp. fucoidan were 64.55±0.12%, 67.42 ± 0.03% and 62.90 ± 0.04% with sulfate residues of 0.013% ± 4.71; 19.47±0.002% and 0.016%±8.81; and uronic acid residues of 25.19±0.03%; 12.69±0.03% and 12.91±0.01%, respectively. Sargassum sp., Turbinaria sp., and Padina sp. fucoidans consist of fucose and some other minor monosaccharides.

scholarly journals Chemical composition, biological potentials and antimicrobial activity of wild and cultivated blackberries

2018 ◽  
pp. 65-79
Author(s):  
Miodrag Jazic ◽  
Jelena Vulic ◽  
Zoran Kukric ◽  
Ljiljana Topalic-Trivunovic ◽  
Aleksandar Savic
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Ascorbic Acid ◽  
Chemical Composition ◽  
Dry Matter ◽  
Chemical Compositions ◽  
Antibacterial And Antifungal Activity ◽  
Thornless Blackberry ◽  
Antibacterial And Antifungal

The aim of this study was to compare the chemical compositions and biological potentials (antioxidant potentials, ?-glucosidase test and antimicrobial activity) of wild and cultivated blackberry varieties from two different locations. The chemical compositions were evaluated in fresh samples, while the biological potentials were measured in dry blackberry extracts. The highest dry matter (15.73 g/100 g fw) was obtained for wild blackberry from Verici (Bw2). The significantly higher content of sugars (6.07 g/100 g fw) and ascorbic acid (21.36 g/100 g dw) was found in Chester Thornless blackberry (Bc1) comparing to other samples. The wild blackberry from Javorani (Bw1) showed the highest amount of polyphenols, as well as antioxidant potentials on DPPH (184.26 mmol Trolox/kg dw), ABTS (340.26 mmol Trolox/kg dw) and OH (944.03 mmol BHT/kg dw) radicals. The antihyperglycemic potentials of the extracts were determined by the ?-glucosidase test. The cultivated blackberry Cacanka Bestrna (Bc2) showed the stronger inhibition of ?-glucosidase enzyme (?-GIP = 50.69 %) than other varieties (p<0.05). Wild blackberry extracts showed higher antibacterial and antifungal activity towards Staphylococcus aureus, Escherichia coli, and Aspergillus niger. The results presented in this study indicated the differences between wild and cultivated blackberry varieties, as well as mutual differences in chemical composition, polyphenol contents, biological potentials, along with the antimicrobial activity of wild and cultivated blackberry varieties from two different locations in Bosnia and Herzegovina.

scholarly journals Influence of the period of year on the chemical composition and digestibility of pasture and fodder selected by goats in caatinga

2017 ◽  
Vol 18 (3) ◽  
pp. 402-416 ◽  
Author(s):  
Messias José dos Santos SILVA ◽  
Dulciene Karla de Andrade SILVA ◽  
André Luiz Rodrigues MAGALHÃES ◽  
Kedes Paulo PEREIRA ◽  
Érica Carla Lopes da SILVA ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Dry Matter ◽  
Neutral Detergent Fiber ◽  
Semiarid Region ◽  
Mineral Matter ◽  
In Vitro Digestibility ◽  
Randomized Design ◽  
Total Carbohydrates ◽  
Completely Randomized Design

SUMMARY This study aimed to verify the influence of months on chemical composition and in vitro digestibility of pasture and forage selected by goats in the semiarid region of Brazil’s Pernambuco state. Six male goats fistulated in the rumen were used in a completely randomized design. Forage collection was conducted in herbaceous and shrub/tree layers, in order to simulate goat grazing, and materials were separated into leaves and branches. Extrusa and pasture collections were held in November, January and February/March. There was collection month (P <0.05) effect for pasture on dry matter (DM), crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF), with average values of 458.27g/kg NM and 155.46, 521.30 and 390.13g/kg DM, respectively. For the stem (P <0.05) for DM, Organic matter (OM), mineral matter (MM), ethereal stratum (EE), ADF, acid detergent unavailable protein (AIP), total carbohydrates (TCHO) and dry matter in vitro digestibility (DMIVD), with average values of 487.47g/kg NM and 930.80, 69.07, 20.67, 440.30 and 63.78g/kg DM, respectively. About the extrusa, there was collection time effect (P <0.05) on the DM, OM, MM, CP, EE, AIP, TCHO, Non-fibrous carbohydrates (NFC) and DMIVD, with average values of 84.53g/kg DM, 863.03, 136.97, 152.90, 33.60, 14.07, 676.37 and 55.35g/kg DM, respectively. Rainfall changes in the rainy season in the caatinga altered pasture quality, causing changes in the diet selected by goats, mainly in DM, CP, CNF and DMIVD.

scholarly journals Nutritive value of chosen special purpose dietary products

2018 ◽  
Vol 128 (1) ◽  
pp. 14-18
Author(s):  
Edyta Kowalczuk-Vasilev ◽  
Renata Klebaniuk ◽  
Wioletta Samolińska ◽  
Bożena Kiczorowska ◽  
Filip Bielak
Keyword(s):  
Chemical Composition ◽  
Dietary Supplements ◽  
Mineral Composition ◽  
Total Protein ◽  
Dry Matter ◽  
Nutritional Value ◽  
Nutritive Value ◽  
Energy Content ◽  
Copper Manganese ◽  
Sodium Magnesium

Abstract Introduction. Foodstuffs of special nutritional use and dietary supplements, especially in the case of sportsmen, have been known and widely used in human nutrition, nourishment, and convalescence for many years. Aim. The aim of the study was to assess the nutritional value of two groups of special dietary formulations and, in particular, to compare the nutrient and energy content declared by producers with that revealed by the present analyses. Material and methods. The nutritional value of two groups of formulations was assessed. The first group comprised formulations for undernourished subjects or those with contraindications to use diets with normal content of proteins and/or fats. The second group of formulations included products intended for strengthening the organism and targeted mainly at sportsmen. Samples of purchased products were analyzed for the content of basic components: dry matter, total protein, crude fat, crude ash, and structural carbohydrates. The content of carbohydrates and energy value was calculated mathematically. Additionally, the content of selected minerals (calcium, potassium, sodium, magnesium, iron, zinc, copper, manganese) was determined. Results. The content of carbohydrates, proteins, and especially fat in the chemical composition of the analyzed products declared by the producers differed from the levels determined in this study. In the mineral composition, differences were noted in the content of macroelements, while the content of micronutrients did not differ from the declared values. Despite the differences in the composition, the declared and calculated calorific values in all formulations were similar. Conclusions. There were differences between the declared and determined contents of nutrients in the analyzed formulations. The labels of the special-purpose industrial formulations purchased in pharmacies provided more information about their composition and nutritional value, whereas the information presented on the labels of the athlete supplements were less informative. Consumption of the supplements, in particular those dedicated for sportsmen, should be supervised by a doctor or dietitian.

scholarly journals ARE ORGANIC PLANT PRODUCTS OF MORE IMPROVED CHEMICAL COMPOSITION THAN CONVENTIONAL ONES?

2021 ◽  
Author(s):  
Jelena Golijan ◽  
Mile Sečanski
Keyword(s):  
Chemical Composition ◽  
Dry Matter ◽  
Nutritional Composition ◽  
Chemical Compositions ◽  
Negative Effects ◽  
Organic Products ◽  
Total Antioxidant ◽  
Micro Elements ◽  
Long Term Studies

Considering negative effects of conventional agricultural production, organic food production is a sustainable  approach to the production, which preserves the environment and protects human health. Organic products are products of high quality, without residues of pesticides and other harmful chemicals. Through the review of literature data, authors of this paper presented a comparison of chemical compositions of organically and conventionally grown plants and their products. Dry matter, nitrates, sugars, vitamins, macro- and micro-elements, as well as, secondary metabolites have been singled out. According to obtained data, organic products contain more dry matter, significantly less nitrates, less proteins and a higher proportion of amino acids, more sugars, vitamin C, numerous macro- and micro-elements (particularly Fe, Mg and P), more polyphenols and they have higher total antioxidant capacity than conventional products. Although many authors have been dealing for many years with the comparison of the nutritional composition of organic and conventional food products, a clear consensus that organic products have the improved chemical composition compared to conventional products has not been reached yet, i.e. the answers are ambivalent. Therefore, further long-term studies are necessary in order to clarify the existing doubts.  

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