scholarly journals Proximate, Phytochemical and Antioxidant Mineral Compositions of Four Different Brands of Tea

2020 ◽  
Vol 8 (1) ◽  
pp. 1-7
Author(s):  
Jonathan C Ifemeje ◽  
Maryjane O Ifemeje ◽  
Chukwuebuka Egbuna ◽  
Michael C Olisah
Keyword(s):  
Moisture Content ◽  
Green Tea ◽  
Cardiac Glycosides ◽  
The Other ◽  
Phytochemical Study ◽  
Standard Methods ◽  
Anambra State ◽  
Airtight Container ◽  
Aoac Method ◽  
Mineral Compositions

The comparative studies of the proximate, phytochemical and antioxidant mineral compositions of four different brands of green tea were investigated. The four different brands, Tianshi®, Qualitea®, Slimfit®, and Xiang® were purchased from a supermarket in Ihiala Local Government Area of Anambra State, Nigeria. The samples were pulverized and stored in an airtight container prior to analysis. The proximate composition was analysed using AOAC method while phytochemical compositions of the green teas were investigated using standard methods. The result of the study indicated that the moisture content (15.80±0.01%) and protein content (1.05±0.00%) of Qualitea® was significantly higher (P<0.05) compared to Slimfit and Xiang tea while the fibre content of Xiang tea (80.35±0.03%) was significantly higher (P<0.05) than other tea studied. The phytochemical study showed the presence of flavonoids, tannins, alkaloids, saponins and cardiac glycosides in all the teas studied. However, Qualitea® contains the highest amount of phytochemicals when compared to the other brands of tea investigated. Data obtained from the antioxidant mineral study showed that the four brands of the tea are good sources of antioxidant minerals such as Fe, Zn, Cu, Mn and Se. It is therefore recommended that tea be included in our menu because of their nutritive and health benefits.

scholarly journals Effect of Processing Methods on the Proximate and Mineral Compositions in Groundnuts for Consumption

2020 ◽  
pp. 87-93
Author(s):  
Oluwasegun Amos Amoniyan ◽  
Samuel Adeolu Olugbemi ◽  
Omolola Myriam Balogun ◽  
Basirat Omotayo Salako
Keyword(s):  
Moisture Content ◽  
Crude Protein ◽  
Crude Fiber ◽  
Mineral Contents ◽  
Processing Methods ◽  
Standard Methods ◽  
Mineral Compositions ◽  
Carbohydrate Contents

The proximate and some essential mineral compositions of groundnuts processed by different methods for consumption were determined. The parameters were analyzed using standard methods of the Association of Official Analytical Chemists (AOAC, 2005) and Greenfield and Southgate, 2003. From the results obtained, it was found that the proximate compositions (%) of the groundnuts boiled with the pods were – moisture content (18.77  0.02), crude protein (22.93  0.06), crude fat (38.94  0.03), crude fiber (1.75  0.02), ash (3.90  0.04) and carbohydrate (13.73  0.04). Groundnuts roasted with the pods had– moisture content (2.91  0.04), crude protein (29.73 0.08), crude fat (50.11  0.04), crude fiber (4.36  0.03), ash (5.14  0.03) and carbohydrate (7.76  0.05) while those of the groundnuts roasted without pods were – moisture content (2.88  0.04), crude protein (26.64  0.06), crude fat ss(49.04  0.02), crude fiber (4.26  0.03), ash (4.73  0.02) and the carbohydrate (11.50  0.04). The mineral compositions (in (mg/kg) of the groundnut sample boiled with pods were Na (0.23), K (0.67), Ca (0.11), P (0.38), Mg (0.16) and Fe (41.5). Groundnut samples roasted with the pods were Na (0.38), K (0.98), Ca (0.17), P (0.47), Mg (0.27) and Fe (61.2), while the mineral compositions (in (mg/kg) of the groundnut samples roasted without the pods were Na (0.27), K (0.82), Ca (0.16), P (0.42), Mg (0.25) and Fe (53.6). This study revealed that the proximate and the mineral contents in the roasted samples were generally higher than those of the boiled sample except for the moisture and the carbohydrate contents.

Research on the online rapid sensing method of moisture content in famous green tea spreading

2021 ◽  
Author(s):  
Zhongyuan Liu ◽  
Chongshan Yang ◽  
Xin Luo ◽  
Bin Hu ◽  
Chunwang Dong
Keyword(s):  
Moisture Content ◽  
Green Tea

scholarly journals Kandungan Antioksidan Teh Hijau Daun Mangrove dan Uji Efektifitasnya Sebagai Antikolesterol Pada Mencit

2018 ◽  
Vol 5 (2) ◽  
pp. 60
Author(s):  
Analuddin Analuddin ◽  
Andi Septiana ◽  
Wa Ode Harlis
Keyword(s):  
Green Tea ◽  
Antioxidant Properties ◽  
High Capacity ◽  
Chemical Properties ◽  
The Other ◽  
Bruguiera Gymnorrhiza ◽  
Rhizophora Stylosa ◽  
Ceriops Tagal ◽  
Ceriops Decandra ◽  
Lumnitzera Racemosa

ABSTRAKPenelitian ini bertujuan untuk menentukan senyawa antioksidan teh hijau dan menjelaskan efektifitas teh hijau daun mangrove sebagai anticholesterol pada mencit. Senyawa kimia bahan antioksidaan teh hijau pada daun mangrove Bruguiera gymnorrhiza, B. parviflora, Rhizophora stylosa, R. mucronata, Lumnitzera racemosa, Ceriops tagal dan C. decandra dianalisis dengan GCMS, sedangkan khasiat teh hijau daun mangroves sebagai antikolesterol di ujikan pada mencit. Hasil penelitian menunjukan bahwa senyawa bahan teh hijau bervariasi diantara daun mangrove yaitu polifenol sederhana ditemukan pada daun semua jenis mangrove yang menjadi sampel penelitian dengan konsentrasi yang bervariasi. Senyawa katekin hanya ditemukan pada daun mangrove Ceriops decandra, L. racemosa, R. mucronata dan R. apiculata. Di sisi lain, flavonoid terdeteksi hanya pada daun C. tagal, B. gymnorrhiza dan R. stylosa, sedangkan senyawa T-flavin hanya ditemukan pada daun B. parviflora. Teh hijau daun mangrove mampu menurunkan kadar kolesterol mencit dengan kisaran 33,33 sampai 53,67% mengindikasikan besarnya potensi daun mangrove sebagai bahan  teh hijau antikolesterol.Kata kunci: bahan teh hijau, polifenol sederhana, katekin, flavonoid, antikolesterol, daun mangroveABSTRACTThis study aimed to determine the antioxidant properties of green tea material in mangrove leaves and elucidate their capacity on reducing the cholesterol of mice. The chemical properties in  leaves of Bruguiera gymnorrhiza, B. parviflora, Rhizophora stylosa, R. mucronata, Lumnitzera racemosa, Ceriops tagal and C. decandra were analyzed by GCMS, while their capability as anticholesterol of mice were examined. The results showed that simple polyphenols were found in all sampled mangrove leaves with different concentration, while the chatechine was found only in leaves of four mangroves including Ceriops decandra, L. racemosa, R. mucronata and R. apiculata. On the other hand, flavonoids was detected only in leaves of C. tagal,  B. gymnorrhiza and R. stylosa. Meanwhile, T-flavine was detected only in leaves of B. parviflora. However, green tea material for all of sampled mangroves showed high capacity to reduce cholesterol of mice that ranging from 33.33% to 53.67%, which indicated high potentitiality of mangroves leaves as green tea material of anticholesterol.Keywords: Green tea material, simple polyphenol, cathechin, flavonoid, anticholesterol, Mangroves leaves

scholarly journals Determination of Nutritional Composition of Ackee’s Apple Blighia sapida and Monkey Kola Cola millenii

2020 ◽  
pp. 127-136
Author(s):  
Oyetade Joshua Akinropo ◽  
Bello Lukman Abidemi ◽  
Adesiyan Blessing Adedayo
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Crude Protein ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
The Other ◽  
Mineral Analysis ◽  
Crude Fibre ◽  
Fruit Samples

The proximate analysis of the fruit sample that homogenously sampled from the wild was taken and quartered to get appreciable weight fit for analysis. Due to it perishable nature the quartered sample for each of the fruit was stored in an air tight container and kept in the refrigerator at a temperature of about 4°C. For the determination of the nutritional composition, parameters which include their proximate, minerals, and vitamin C were quantitatively determined while the anti-nutrient composition were qualitatively and quantitatively analyzed. Compared to ackee’s apple, monkey cola was found to consist of 64.41% moisture content, 1.69% ash, 10.21% crude fibre, 1.25% crude fat, 4.44% crude fibre, 18.06% carbohydrates while ackee’s apple consist of 73.21% moisture, 1.49% ash, 9.38 % crude protein, 13.98% crude fat, 2.08% crude fibre, 0.86% carbohydrates and 4.45% of vitamin C. The mineral analysis for both samples was quantitatively determined using Atomic Absorption spectrophotometer (AAS). The minerals determined for ackee’s apple and monkey cola were magnesium which was 1391.65 ppm, calcium 628.23 ppm, sodium 506.96 ppm, potassium 3976.14 ppm, iron 1.0 ppm, copper 5.00, zinc 4.00, cobalt 3.0 and phosphorus 2616.90 ppm the iron however, was not detected. Ackee’s apple on the other hand, consist of magnesium 498.01 ppm, calcium 478.56 ppm, sodium 398.80 ppm, potassium 4970.18 ppm, copper 2.00, zinc 5.00, cobalt 3.0 and phosphorus 373.84 ppm. The qualitative screening of the anti-nutrients revealed the absence of phenol from both fruit samples while tannins were present only in the monkey cola. The flavonoids, phytic acid and oxalate were quantitatively determined to be 1240 mg, 625 mg and 155 mg for Monkey kola and 640 mg, 340 mg and 65 mg for Ackee’s apple.

scholarly journals Physico-chemical and Sensory Properties of Cookies Produced by Partial Substitution of Margarine with Avocado Pear (Persia americana)

2021 ◽  
Vol 13 (1) ◽  
pp. 96-104
Author(s):  
Jelili Babatunde Hussein ◽  
Joseph Idowu Olaniyi ◽  
Esther Anjikwi Msheliza ◽  
Seember Bernadette Kave
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Iodine Value ◽  
Peroxide Value ◽  
Crude Protein ◽  
The Other ◽  
Partial Substitution ◽  
Standard Methods ◽  
Physico Chemical ◽  
Sensory Qualities

The partial substitution of margarine with mature avocado pear pulp in the production of cookies was investigated. Five cookie samples were produced with avocado pear pulp and margarine blends in the ratios 80:20%, 70:30%, 60:40%, 50:50%, and 100% margarine serve as the control, labeled as B, C, D and E and A, respectively while the other ingredients used remain constant. The physico-chemical (proximate compositions, free fatty acids (FFA), iodine value, and peroxide value) and sensory qualities of the cookies were evaluated using standard methods. The results show ranged in moisture (11.13 to 14.60%), crude protein (6.93 to 7.83%), crude fat (16.00 to 18.03%), ash (1.40 to 2.09%), crude fiber (0.29 to 0.62%), carbohydrate (59.70 to 62.79%), FFA (0.35 to 1.01 mg KOH/g), iodine value (75.63 to 81.17 g I2/100 g) and peroxide value (2.96 to 5.27 meq/kg). The partial substitution of margarine with avocado pear pulp produced nutritious cookies with desirable organoleptic qualities. Also, the results demonstrated that cookies had acceptability up to a 30% level of substitution with avocado pear pulp. The findings indicated the feasibility of avocado pear pulp in fat-reduced cookies preparation, this will reduce the pressure in using only margarine in cookies making and diversify the use of avocado pear.

scholarly journals Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

2020 ◽  
Vol 2020 ◽  
pp. 1-5
Author(s):  
Matthew A. Achaglinkame ◽  
Eric Owusu-Mensah ◽  
Abena A. Boakye ◽  
Ibok Oduro
Keyword(s):  
Moisture Content ◽  
Nutritional Value ◽  
Freeze Drying ◽  
Consumer Preference ◽  
Sensory Properties ◽  
Temperature Dependent ◽  
Drying Time ◽  
Standard Methods ◽  
Freeze Dried ◽  
Hedonic Scale

Snails, a delicacy in most tropical communities, are highly perishable and seasonal. Employed preservative methods are highly temperature dependent, adversely affecting their nutritional value and sensory properties. This study was aimed at determining the effect of size and drying time on the rehydration and sensory properties of freeze-dried snails. Snails were sized into three categories with average weights: 7.59 g (quarter-sized), 14.41 g (half-sized), and 30.71 g (whole), and freeze-dried for 15, 20, and 25 h. The moisture content and percent rehydration of the dried samples were determined by standard methods and sensory properties assessed by an in-house panel of 30 using a 5-point hedonic scale. The moisture content of the fresh and freeze-dried samples ranged from 65.80 to 75.20% and 3.25 to 10.24%, respectively. Freeze-dried samples had higher percent rehydration (27 to 102%) than the control; smoked snails (21 to 32%). Size had a significant (P<0.05) effect on the rehydration ability of the samples with the half-sized and freeze-dried for 15 h samples having the highest. The freeze-dried samples generally had higher consumer preference than the control in all attributes assessed. The findings show that freeze-drying snails (approximate weight of 14.4 g) for 15 h could be a consumer-preferred alternative preservative method for extending the shelf life of snails.

scholarly journals Analysis of Nutritional Composition in 23 Kinds of Edible Fungi

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Qiannan Yu ◽  
Meijuan Guo ◽  
Bin Zhang ◽  
Hao Wu ◽  
Yan Zhang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Dietary Fiber ◽  
Nutritional Value ◽  
Dry Weight ◽  
Nutritional Composition ◽  
Ash Content ◽  
National Standard ◽  
Edible Fungi ◽  
Standard Methods

To explore the differences in the main nutritional composition of 23 kinds of common edible fungi in the market, the moisture, ash, protein, fat, dietary fiber, carbohydrates, polysaccharides, and energy were analyzed using national standard methods. The results showed that the 23 kinds of edible fungi varied greatly in nutritional composition. Based on dry weight, the moisture content was 6.9∼15.5 g/100 g, the ash content ranged from 1.3 to 10.1 g/100 g, the protein content ranged from 8.5 to 36.9 g/100 g, the fat content was 0.5∼3.9 g/100 g, the dietary fiber content was between 14.4∼70.2 g/100 g, the carbohydrate content is 0.5∼37.3 g/100 g, the polysaccharide content was 2.1∼8.3 g/100 g, and the energy is about 751∼1322 100 g/kJ. All the 23 kinds of edible fungi can be regarded as high-protein low-fat foods, which have their own advantages in terms of nutritional value. This study provides reference for people to use edible fungi in a more scientific and reasonable way.

scholarly journals Bioactive Labels for Fresh Fruits and Vegetables

2013 ◽  
Vol 70 (2) ◽  
pp. 75 ◽  
Author(s):  
Liana Nasui ◽  
Dan Vodnar ◽  
Carmen Socaciu
Keyword(s):  
Green Tea ◽  
Bioactive Compounds ◽  
Pesticide Residues ◽  
Fruits And Vegetables ◽  
Glacial Acetic Acid ◽  
The Other ◽  
Microbial Load ◽  
Influence Of Water ◽  
Tea Extract

Pesticide residues and microbial load on the surface of fresh fruits and vegetables becomes a major concern due to the safety and quality of these products for consumer.In order to minimize these risk factors (pesticide residues and microbial load), were achieved labels for fruits and vegetables that are consumed with shell which disintegrates under the influence of water jet and thus reduce the amount of these contaminants. Were elaborated labels based on polymer (chitosan) at a concentration of 2%, which incorporate bioactive compounds from green tea with potential decontaminant of the peel of this products. Green tea extract was obtained by infusing 1 g of dried green tea in 100 ml water at 80° C for 10 minutes. The extract was filtered and then mixed with 2 g chitosan acidified with 0.7% glacial acetic acid and dilute to the mark with distilled water. Were identified bioactive compounds from green tea, using UV-VIS and HPLC. Then were elaborated the labels. These tags were used on pepper, tomato, apple and  nectarine. Were quantified the microbial load and the pesticide residues on their surface unwashed, washed only with water and were monitored the influence of labels on these factors. Identified pesticides were mefenoxan and thiamethoxam, which were quantified by HPLC. In what it concerns the influence, were founded the absence of germs at pepper and a significant decrease at the other. In terms of  the potential of reducing pesticide, the experimental results have indicated that the label can prove its effectiveness.

scholarly journals Nutritional qualities assessment of locally processed spaghetti

2016 ◽  
Vol 5 (1) ◽  
pp. 5
Author(s):  
Bitrus Tukura ◽  
Joseph Daniel Gbubele ◽  
Swaiba Mamman
Keyword(s):  
Moisture Content ◽  
Crude Protein ◽  
Zinc Content ◽  
Mineral Elements ◽  
Crude Fiber ◽  
Nutritional Properties ◽  
Mineral Contents ◽  
Standard Methods ◽  
Nutritional Qualities ◽  
Low Levels

The quest for cheap and quality food is on the increase, especially during economy crises. Some nutritional properties of the raw and cooked local and industrial spaghetti were determined using standard methods. Concentrations of mineral elements were determined using atomic absorption spectrophotometer. Total ash (0.98±007 %), crude protein (14.28±0.15 %) and carbohydrate (77.95±0.11 %) levels in the raw industrial spaghetti were higher compared to the locally processed raw spaghetti. Carbohydrate and moisture levels for both processed spaghetti increased on cooking, while total ash and protein contents decreased. Crude fiber (0.009±0.00 %), carbohydrate (77.52±0.21 %) and moisture levels in the cooked local spaghetti were higher than in the cooked industrial spaghetti. Proximate contents of the local and industrial raw spaghetti were significantly (P ≤ 0.05) different. Concentrations of mineral elements in the raw locally processed spaghetti were lower than in the industrial spaghetti. Low levels of functional properties were recorded in the local spaghetti. Cooking decreased zinc content in the spaghetti, but significantly (P ≤ 0.05) increased the moisture content, crude fiber, carbohydrate and mineral contents. The spaghetti processed locally may serve as an alternative to the industrial spaghetti.

The Comparison of the Loess Mechanical Properties under Plane Strain and Conventional Triaxial Experiments

2014 ◽  
Vol 919-921 ◽  
pp. 791-794
Author(s):  
Lin Ma
Keyword(s):  
Mechanical Properties ◽  
Moisture Content ◽  
Plane Strain ◽  
Confining Pressure ◽  
Test Method ◽  
The Other ◽  
Strain Condition ◽  
Plane Strain Problem ◽  
Plain Strain ◽  
The Impact

Plane strain problem is currently prevalent in the loess engineering. However, this problem still using conventional triaxial test method for processing. So the paper conducted the plain strain test, analyze differences in plane strain experiments with conventional triaxial experiments under different moisture content and confining pressure. Research shows two points, the first one is the impact on the strength of the soil is more under moisture content than confining pressure, the other is that the soil strength under the plane strain condition is significantly greater than conventional triaxial conditions. It shows that the results were conservative under the plane strain problem at past. It played a certain role in guiding the engineering.

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