scholarly journals Antioxidant Activities, Functional Properties, and Application of a Novel Lepidium Sativum Polysaccharide Cake Formulation

2021 ◽  
Author(s):  
Sirine Ben Slima ◽  
Naourez Ktari ◽  
Imen Trabelsi ◽  
Aicha Chouikhi ◽  
Amina Hzami ◽  
...  
Keyword(s):  
Functional Properties ◽  
Antioxidant Activities ◽  
Control Sample ◽  
High Water ◽  
Water Soluble ◽  
Lepidium Sativum ◽  
Gravimetric Analysis ◽  
Texture Profile ◽  
Total Antioxidant ◽  
Soluble Polysaccharide

Abstract A novel heteropolysaccharide, named Cress Water Soluble Polysaccharide (CWSP) was purified from Lepidium sativum seeds. Antioxidant activities and functional properties were characterized thermally using thermal gravimetric analysis (TGA), and the differential scanning calorimeter (DSC) of CWSP were evaluated. The total antioxidant capacity and the metal chelating activities of CWSP at 3 mg/ml was equivalent to 116.34 µg acsorbic acid and 62.57%, respectively. CWSP were thermally stable and presented high water (WHC) and oil holding (OHC) capacities and good emulsion properties. CWSP was used for the production of cakes. The formulations samples were prepared with different levels of CWSP (0.1; 0.3 and 0.5%) and analyzed during 15 days of storage at room temperature. The obtained results indicated that the addition of CWSP had a significant effect on the texture profile, leading to the increase in all parameters in terms of hardness, springiness, cohesiveness, adhesiveness and chewiness. Moreover, the reformulation samples presented higher a* and lower L* and b* than control sample. The sensory evaluation showed that the formulation of cake with 0.3% of CWSP was the most acceptable. Therefore, CWSP proved to be a new alternative for improving the quality attributes and showed potent antioxidant activities on the shelf life during the storage of bakery foods.

scholarly journals Anti-Inflammatory Activity of Water-Soluble Polysaccharide ofAgaricus blazeiMurill on Ovariectomized Osteopenic Rats

2013 ◽  
Vol 2013 ◽  
pp. 1-5 ◽  
Author(s):  
Peng Wang ◽  
Xiao-Tao Li ◽  
Lei Sun ◽  
Lei Shen
Keyword(s):  
Interleukin 1 ◽  
Total Antioxidant Status ◽  
Water Soluble ◽  
Inflammatory Activity ◽  
Enzyme Linked Immunosorbent Assay ◽  
Ovx Rats ◽  
Total Antioxidant ◽  
Soluble Polysaccharide ◽  
Cox 2 ◽  
Anti Inflammatory

In the present study, we investigated the anti-inflammatory activity of water-soluble polysaccharide ofAgaricus blazeiMurill (WSP-AbM) on ovariectomized osteopenic rats. The rats were administered orally WSP-AbM (200 mg/kg BW) for 8 weeks. Subsequent serum maleic dialdehyde (MDA) level, total antioxidant status (TAOS), nuclear factor kappa B (NF-κB) level, polymorphonuclear (PMN) cells level, interleukin-1β(IL-1β) level, inducible nitric oxide synthase (iNOS) level, tumor necrosis factor-α(TNF-α) level, adhesion molecule (ICAM-1), and cyclooxygenase-2 (COX-2) were determined by enzyme linked immunosorbent assay (ELISA) and immunohistochemistry, respectively. WSP-AbM administration markedly (P<0.05) decreased serum IL-1βand TNF-αlevels and the expressions of ICAM-1, COX-2, and iNOS NF-κB compared with OVX rats. WSP-AbM administration alsomarkedly (P<0.05) decreased PMN infiltration. In conclusion, we observed that WSP-AbM supplementation had anti-inflammatory effects in a model of osteoporosis disease.

scholarly journals Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2766
Author(s):  
Jan Bárta ◽  
Veronika Bártová ◽  
Markéta Jarošová ◽  
Josef Švajner ◽  
Pavel Smetana ◽  
...  
Keyword(s):  
Functional Properties ◽  
Crude Protein ◽  
Antioxidant Activities ◽  
High Water ◽  
Human Consumption ◽  
Milk Thistle ◽  
Sds Page ◽  
Oilseed Cake ◽  
Water Holding ◽  
As Effects

Oilseed cakes are produced as a by-product of oil pressing and are mostly used as feed. Their use for human consumption is due to the functional properties and benefits for human health. Herein, oilseed cake flours of eight species (flax, hemp, milk thistle, poppy, pumpkin, rapeseed, safflower, sunflower) were sieved into fractions above (A250) and below (B250) 250 µm. The chemical composition, SDS-PAGE profiles, colour, functional properties and antioxidant activities of these flours were evaluated. The B250 fractions were evaluated as being protein and ash rich, reaching crude protein and ash content ranging from 31.78% (milk thistle) to 57.47% (pumpkin) and from 5.0% (flax) to 11.19% (poppy), respectively. A high content of carbohydrates was found in the flours of hemp, milk thistle and safflower with a significant increase for the A250 fraction, with a subsequent relation to a high water holding capacity (WHC) for the A250 fraction (flax, poppy, pumpkin and sunflower). The A250 milk thistle flour was found to have the richest in polyphenols content (TPC) (40.89 mg GAE/g), with the highest antioxidant activity using an ABTS•+ assay (101.95 mg AAE/g). The A250 fraction for all the species exhibited lower lightness than the B250 fraction. The obtained results indicate that sieving oilseed flour with the aim to prepare flours with specific functional characteristics and composition is efficient only in combination with a particular species.

Structural characterization and antioxidant activities of a water soluble polysaccharide isolated from Glycyrrhiza glabra

2020 ◽  
Vol 144 ◽  
pp. 751-759 ◽  
Author(s):  
Paiheerding Mutaillifu ◽  
Khayrulla Bobakulov ◽  
Aytursun Abuduwaili ◽  
Haibaier Huojiaaihemaiti ◽  
Rehebati Nuerxiati ◽  
...  
Keyword(s):  
Structural Characterization ◽  
Antioxidant Activities ◽  
Water Soluble ◽  
Glycyrrhiza Glabra ◽  
Soluble Polysaccharide

scholarly journals Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 737 ◽  
Author(s):  
Fatma Bouaziz ◽  
Amal Ben Abdeddayem ◽  
Mohamed Koubaa ◽  
Raoudha Ellouz Ghorbel ◽  
Semia Ellouz Chaabouni
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Sensory Analysis ◽  
Water Soluble ◽  
Wheat Bread ◽  
Dietary Fibers ◽  
Bread Making ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Date Seed

The aim of this work was to investigate the effect of date seed water-soluble polysaccharides (DSP) and hemicellulose (DSH) as dietary fiber sources in enhancing the wheat bread’s quality. DSP and DSH were extracted from the three date seed varieties Deglet Nour, Ghars Souf, and Allig. The extraction yields ranged from 3.8% to 6.14% and from 13.29% to 18.8%, for DSP and DSH, respectively. DSP and DSH showed interesting functional properties and were incorporated at 0.5% and 0.75% (w/w) in wheat flour with low bread-making quality (FLBM). The results showed that the addition of 0.75% DSH significantly improved the alveograph profile of the dough, and in a more efficient way than that of DSP. Furthermore, bread evaluation revealed that the addition of DSH considerably improved the volume (by 24.22%) and the texture profile of bread (decrease of the hardness and chewiness by 41.54% and 33.81%, respectively), compared to control bread (prepared with FLBM). A sensory analysis showed that the better overall acceptability was found for bread supplemented with DSH. Results in this work demonstrate that hemicellulose fraction extracted from date seeds (DSH) and added with a level of 0.75% to FLBM represents the component that improved bread quality the best.

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.

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