scholarly journals Nutritional composition of rice bran submitted to different stabilization procedures

2012 ◽  
Vol 48 (4) ◽  
pp. 651-657 ◽  
Author(s):  
Simone Aparecida dos Santos Conceição Faria ◽  
Priscila Zaczuk Bassinello ◽  
Marilene de Vuono Camargo Penteado
Keyword(s):  
Chemical Composition ◽  
Rice Bran ◽  
Nutritional Value ◽  
Fatty Acid Content ◽  
Nutritional Composition ◽  
Microwave Oven ◽  
Human Diet ◽  
Sample Composition ◽  
Rapid Tool ◽  
Existing Data

In order to inactivate enzymatic deterioration, whole rice bran samples were subjected to two stabilization methods. Changes in nutritional value in terms of, concerning chemical composition, minerals and fatty acid content, were evaluated to supplement existing data and promote the utilization of rice bran in the human diet. The following homemade heat treatments were applied: roasting on a conventional stove or heating in a microwave oven. Based on the results, the different heating methods affected sample composition, since the levels of some nutrients of treated samples showed significant changes (p<0.05) compared to corresponding raw samples. The rice bran treated on a conventional stove produced products with lower moisture (5.14±0.10 g/100 g) and nutrients such as sodium 11.8%; palmitic acid 9.9% and stearic acid 8.1%. The microwave oven procedure resulted in better nutrient preservation, with slightly higher moisture content (6.28±0.10 g/100 g), and appears to be a practical and rapid tool for home heat stabilization of rice bran.

scholarly journals Deficit Irrigation as a Suitable Strategy to Enhance the Nutritional Composition of HydroSOS Almonds

Water ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 3336
Author(s):  
Saray Gutiérrez-Gordillo ◽  
Leontina Lipan ◽  
Víctor Hugo Durán Zuazo ◽  
Esther Sendra ◽  
Francisca Hernández ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Acid Content ◽  
Deficit Irrigation ◽  
Fatty Acid Content ◽  
Quality Parameters ◽  
Nutritional Composition ◽  
Control Treatment ◽  
Irrigated Agriculture

The Mediterranean region is one of the most water-scarce areas worldwide and is considered a climate-change hotspot. To assure the viability and competitiveness of irrigated agriculture, it is vital to implement strategies that can maximize water saving without compromising yield. Deficit irrigation (DI) for cultivating drought-tolerant species such as almond (Prunus dulcis (Mill.) D.A. Webb) can help in achieving this goal, while at the same time improving fruit chemical composition. This work evaluated the effect of DI techniques and cultivars on the chemical composition of almonds (cvs. Marta, Guara, and Lauranne) in order to elucidate the most suitable irrigation dose under water-scarcity scenarios. Three irrigation regimes were imposed: a control treatment (FI), which was fully irrigated, receiving 100% of the irrigation requirement (IR), and two sustained-deficit irrigation (SDI) strategies that received 75% (SDI75) and 65% (SDI65) of IR. Significant differences among cultivars and irrigation treatments were observed for antioxidant activity and organic acid, sugar, and fatty acid content, which were increased by the SDI strategies. In addition, highly significant correlations were found between leaf-water potential and components such as fumaric acid, sugars, and fatty acids. In terms of the cultivars, cv. Marta showed the highest antioxidant activity, cv. Guara was the richest in organic acids, and cv. Lauranne had the highest fatty acid content. Consequently, SDI strategies improved almond quality parameters related to their nutritional and sensory composition, with significant water savings (reductions of 25–35%) and without important yield loss.

scholarly journals Stability and microbiological quality of rice bran subjected to different heat treatments

2012 ◽  
Vol 32 (4) ◽  
pp. 725-733 ◽  
Author(s):  
Márcia Gonzaga de Castro Oliveira ◽  
Priscila Zaczuk Bassinello ◽  
Valácia Lemes da Silva Lobo ◽  
Maria Madalena Rinaldi
Keyword(s):  
Rice Bran ◽  
Lipase Activity ◽  
Nutritional Value ◽  
Microbiological Quality ◽  
Heat Treatments ◽  
Human Consumption ◽  
Human Diet ◽  
Animal Feeding ◽  
Mold And Yeast

Rice bran is a byproduct commonly used for animal feeding; however its nutritional value and potential application in human diet have attracted market interest. Its preservation for safe use is still a challenge, so the objective of this study was to determine the quality of commercially available rice bran samples subjected to different heat treatments (extruding, parboiling, toasting, and microwave oven heating) in order to promote stabilization during storage under room temperature. Rice bran samples were collected from two industries, and each treatment was divided in three parts, each corresponding to three repetitions. All samples were evaluated for moisture content, total microorganisms, mold and yeast counting, hydrolytic rancidity, and lipase activity during 90 days of storage. Most of the heat treatments, including domestic and thermoplastic extrusion, generated products which may be used for human consumption under the tested conditions in terms of physicochemical and microbiological quality. The domestic treatments were more efficient in eliminating microorganisms or keeping them within acceptable limits. The toasted rice bran showed satisfactory results in terms of moisture, hydrolytic rancidity control, and lipase activity.

Chemical composition of rice bran and fatty acid profile of the oil fraction

2007 ◽  
Vol 2007 ◽  
pp. 225-225
Author(s):  
Hassan Fazaeli ◽  
Mohsen Salimi-Vahid
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Rice Bran ◽  
Animal Feed ◽  
Fatty Acid Content ◽  
Extraction Process ◽  
Milling Process ◽  
Lipolytic Enzyme ◽  
Oil Fraction ◽  
Rice Milling

Rice bran is the most important by-product obtained during the rice milling process. The chemical composition of rice bran varies widely that is related to the milling system and management (Ravindran and Blair, 1991). Therefore, the terminology concerning rice bran is not consistent due to the lack of well-based definitions. Rice bran contains a considerable amount of crude protein and fat which, in many countries, is now being extracted to obtain a high quality of oil. The high fat in rice bran may create rancidity problems during storage in tropical climates. The bran also contains a lipolytic enzyme that becomes active when it is separated from the rice and rapidly increase the free fatty acid content but, the storage life of solvent-extracted bran is considerably longer than the un-extracted one (Warren and Farrel, 1990). In Iran, annually about 200000 tons of this by-product is available which is used as an animal feed without any extraction process. This study was conducted to study the chemical composition and fatty acids profile of the oil fraction in rice bran during the different seasons.

scholarly journals Chemical composition of commercial tambaqui (Colossoma macropomum) cuts in different body weight classes (Amazon: Brazil)

2021 ◽  
Vol 10 (3) ◽  
pp. e45510313464
Author(s):  
Jucilene Cavali ◽  
Carla Taveira Nunes ◽  
Jerônimo Vieira Dantas Filho ◽  
Beatriz Andrade Nóbrega ◽  
Rute Bianchini Pontuschka ◽  
...  
Keyword(s):  
Body Weight ◽  
Chemical Composition ◽  
Moisture Content ◽  
Crude Protein ◽  
Nutritional Value ◽  
Nutritional Composition ◽  
Mineral Matter ◽  
Colossoma Macropomum ◽  
Nutritional Components ◽  
Class 1

It is important to know the nutritional composition of the fish, especially the nutritional value of the commercial cuts most consumed by the population. The aimed of this study was to evaluate the chemical composition of commercial tambaqui (Colossoma macropomum) cuts in different classes of body weight. The sample collections were carried out in processing units in two municipalities in the state of Rondônia, Brazil.  The Data on 200 fish were recorded, with weight ranging from 1000 to 4700 g. Five classes of body weight were established, class 1 - below 1.2 kg; class 2 - from 1.21 to 1.8 kg; class 3 - from 1.81 to 2.4 kg; class 4 - from 2.41 to 3.5 kg; class 5 - over 3.5kg. The commercial cuts were lyophilized and intended for chemical analysis. The Kruskal-Wallis test (α=0.05) was used to compare the averages. The composition of commercial cuts was different in weight classes (p<0.05). The filet presented more representative values in mineral matter, crude protein and total lipids and lower humidity for class 4 (from 2.41 to 3.5 kg). The classes 1 and 5 (below 1.2 and over 3.5 kg) were different (p<0.05) in relation to the lipid and moisture content in the commercial filet and rib cuts. The tambaqui steak in class 4 have a higher lipid content compared to the average of the lightest body weight classes, 9.99 vs 4.50%, in addition to having a lower moisture content (p<0.05). The tambaqui band was different (p<0.05) in relation to nutritional components between body weight classes, with class 4 being richer in minerals, crude protein and lipids in dry matter. Therefore, the class 4 was the most efficient (p<0.05) for production and commercialization. Because the tambaquis with body weight between 2.4 to 3.5 kg stood out in relation to the nutritional components in the different commercial cuts.

scholarly journals Komposisi Nutrisi dan Kandungan Pigmen Fotosintesis Tiga Spesies Alga Merah (Rhodophyta sp.) Hasil Budidaya

2020 ◽  
Vol 9 (4) ◽  
pp. 431-438
Author(s):  
Salnida Yuniarti Lumbessy ◽  
Dewi Nur’aeni Setyowati ◽  
Alis Mukhlis ◽  
Dewi Putri Lestari ◽  
Fariq Azhar
Keyword(s):  
Chemical Composition ◽  
Photosynthetic Pigments ◽  
Red Algae ◽  
Functional Food ◽  
Nutritional Value ◽  
Nutritional Composition ◽  
Chlorophyll B ◽  
Air Content ◽  
Three Samples ◽  
Eucheuma Cottonii

ABSTRAK: Berbagai alga merah memiliki potensi nilai nutrisi dan biopigmen yang dapat dimanfaatkan untuk menambah nilai manfaat serta nilai jual rumput laut. Penelitian ini bertujuan untuk mengetahui komposisi kimia dan kandungan pigmen fotosintesis pada tiga spesies alga merah, yaitu Eucheuma cottonii, Eucheuma spinosum dan Eucheuma striatum yang dibudidayakan di Perairan Sreweh, Lombok Timur, NTB. Ketiga sampel tersebut diambil dalam bentuk segar dari hasil budidaya selama 42 hari. Sampel dianalisa komposisi nutrisi dengan menggunakan uji proksimat sedangkan pigmen fotosintesis diuji dengan menggunakan spktrofotometer. Hasil analisa menunjukkan bahwa E. cottonii mempunyai kandungan lemak (5,77%), serat (15,22%), karbohidrat (47,36%) dan pigmen fikoeritrin (42,88 mg/g) yang tertinggi. Alga merah E. spinosum mempunyai kadar air yang tertinggi (29,72%) dan alga merah E. striatum mempunyai kandungan protein (4,51%), abu (32,49%), klorofil a (30,41 mg/g) dan klorofil b (54,95 mg/g) yang tertinggi. Ketiga spesies alga merahi ini mempunyai potensi sebagai sumber bahan pangan yang dapat meningkatkan nilai nutrisi dan kesehatan pada manusia maupun hewan sehingga dapat memberikan kontribusi sebagai sumber pangan fungsional.ABSTRACT: Various red algae have potential nutritional and biopigment values that can be utilized to add value and sale value of seaweed. This study aims to determine the chemical composition and content of photosynthetic pigments in three species of red algae, namely Eucheuma cottonii, Eucheuma spinosum and Eucheuma striatum cultivated in Sreweh Waters, East Lombok, NTB. The three samples were taken in fresh form the cultivation for 42 days. The nutritional composition of the sample was analyzed using the proximate test while the photosynthetic pigments were tested using a spectrophotometer. The analysis showed that E. cottonii had the highest content of fat (5.77%), fiber (15.22%), carbohydrates (47.36%) and phicoerythrin pigment (42.88 mg / g). Red algae E. spinosum has the highest air content (29, 72%) and red algae E. striatum has protein content (4.51%), ash (32.49%), chlorophyll a (30.41 mg / g) and chlorophyll b (54.95 mg / g) the highest. These three species of red algae have potential as a source of fodd ingredients that can increase nutritional value and health in humans and animals, so that they can contribute as a source of functional food.

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 Antimicrobial Activity and Chemical Characterization of a Non-Polar Extract of Saffron Stamens in Food Matrix

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 703
Author(s):  
Severino Zara ◽  
Giacomo L. Petretto ◽  
Alberto Mannu ◽  
Giacomo Zara ◽  
Marilena Budroni ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Fatty Acid Content ◽  
Chemical Characterization ◽  
Antimicrobial Activities ◽  
Added Value ◽  
Gas Chromatography Mass Spectrometry ◽  
Food Matrix ◽  
Bacterial Strains ◽  
By Products

The production of saffron spice generates large quantities of plant by-products: over 90% of the plant material collected is discarded, and a consideration fraction of this waste is plant stamens. This work investigated the chemical composition and the antimicrobial activities of the non-polar fraction extracted from four different saffron flower stamens. The chemical composition of ethereal extracts of the saffron stamens was qualitatively assessed by means of gas–chromatography-mass spectrometry (GC-MS) and nuclear magnetic resonance (NMR) analyses. These analyses revealed ethereal extracts to possess a high polyunsaturated fatty acid content. In vitro antibacterial activity of stamen extracts showed no large differences between Gram-positive and Gram-negative bacteria in terms of minimal inhibitory concentration (MIC). In food matrix microbial analysis of the bacterial strains belonging to the main foodborne pathogen species, including Staphylococcus aureus DSM 20231, Escherichia coli DSM 30083, and Listeria monocytogenes DSM 20600, using low-fat UHT milk, revealed a statistically significant reduction in the number of cells (particularly for E. coli and S. aureus with a complete elimination of the population of the two target bacteria following incubation in diethyl ether extracts of saffron stamen (DES) at high concentrations tested, both at 37 °C and 6 °C (for 48 h and 7 days, respectively). A synergic effect was observed when the pathogens were incubated at 6 °C with DES. This work shows these by-products to be excellent sources of bioactive compounds, which could be exploited in high-added-value products, such as food, cosmetics, and drugs.

scholarly journals Genome-edited Camelina sativa with a unique fatty acid content and its potential impact on ecosystems

2021 ◽  
Vol 33 (1) ◽  
Author(s):  
Katharina Kawall
Keyword(s):  
Fatty Acid ◽  
Genome Editing ◽  
Defense Mechanisms ◽  
Fatty Acid Biosynthesis ◽  
Fatty Acid Content ◽  
Camelina Sativa ◽  
Nutritional Composition ◽  
Oilseed Crop ◽  
Biotic And Abiotic Stress ◽  
Multiple Copies

Abstract‘Genome editing’ is intended to accelerate modern plant breeding enabling a much faster and more efficient development of crops with improved traits such as increased yield, altered nutritional composition, as well as resistance to factors of biotic and abiotic stress. These traits are often generated by site-directed nuclease-1 (SDN-1) applications that induce small, targeted changes in the plant genomes. These intended alterations can be combined in a way to generate plants with genomes that are altered on a larger scale than it is possible with conventional breeding techniques. The power and the potential of genome editing comes from its highly effective mode of action being able to generate different allelic combinations of genes, creating, at its most efficient, homozygous gene knockouts. Additionally, multiple copies of functional genes can be targeted all at once. This is especially relevant in polyploid plants such as Camelina sativa which contain complex genomes with multiple chromosome sets. Intended alterations induced by genome editing have potential to unintentionally alter the composition of a plant and/or interfere with its metabolism, e.g., with the biosynthesis of secondary metabolites such as phytohormones or other biomolecules. This could affect diverse defense mechanisms and inter-/intra-specific communication of plants having a direct impact on associated ecosystems. This review focuses on the intended alterations in crops mediated by SDN-1 applications, the generation of novel genotypes and the ecological effects emerging from these intended alterations. Genome editing applications in C. sativa are used to exemplify these issues in a crop with a complex genome. C. sativa is mainly altered in its fatty acid biosynthesis and used as an oilseed crop to produce biofuels.

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