Food Potential and Antioxidant Property of Cassia auriculata Seed: A Nutritionally Unexploited Legume

2020 ◽  
Vol 16 (9) ◽  
pp. 1381-1392
Author(s):  
Mahendra Khyade ◽  
Suresh Kamble ◽  
Mohan Waman ◽  
Anup Padwal ◽  
Mahesh Gunjal
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Functional Properties ◽  
Nutritive Value ◽  
Unsaturated Fatty Acids ◽  
Antioxidant Activities ◽  
Soluble Sugars ◽  
Antioxidant Properties ◽  
Seed Flour ◽  
Cassia Auriculata

Background: Seeds of Cassia auriculata are reported to be used for varying medicinal purposes; however, information on nutritive value and physical properties of seeds remains unexplored. Hence, this study is carried out to investigate the proximate, minerals, fatty acid profile, functional properties, phenolic profiling as well as antioxidant activities of seed in order to give adequate information on its suitability as a possible future food source. Methods: The proximate compositions were evaluated by AOAC, and other standard prescribed methods. Minerals and fatty acids compositions were determined using Atomic Absorption Spectrophotometer and UV-visible spectrophotometers, while anti-nutrient determinations were carried out using standard procedures. Antioxidant activity and phenolic profiles were also analyzed using UVvisible spectrophotometers and HPLC. Results: The results obtained from proximate analysis were: moisture content (9.74%), ash content (4.95%), protein (23.83%), lipid (6.68%), crude fiber (8.93%), total soluble sugars (53.4%) and energy value (412.6 Kcal/100g). The mineral analysis showed that nitrogen, potassium and phosphorus were the predominant elements present in the seeds. Calcium, zinc, sodium, magnesium, copper, and iron were also detected in appreciable amounts. The analyzed anti-nutritional factors were oxalate (1.38 μg/mg), phytate (0.12 μ g/mg), tannin (3.02 μg/mg), phenol (1.11 μg/mg) and saponins (0.0037%). In the seeds oils, palmitic acid (14.01%) was prominent saturated fatty acid followed by stearic acid (5.12%) and arachidic acid (2.17%), while oleic acid (21.31%) and linoleic acid (51.52%) constituted the dominant unsaturated fatty acids. The physicochemical and functional properties revealed that the seeds flour had excellent water absorption index, swelling index, foaming capacity and foam stability. In addition to that, the flour extracts revealed the dose-dependent antioxidant properties of tested extracts of the seed flour. Moreover, the HPLC analysis unveiled four phenolic compounds namely, benzoic acid (0.72 μg/mg), cinnamic acid (0.71 μg/mg), salicylic acid (0.65 μg/mg) and vanillic acid (0.61 μg/mg). Conclusion: The results of the present study revealed that Cassia auriculata seed flour is a good source of important nutrients such as fat, protein, fibre and minerals along with edible phenolics. So the seeds would be a valuable source of dietary supplements especially for growing population and could be used for industrial and pharmaceutical purposes.

scholarly journals Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value

2020 ◽  
Vol 85 (3) ◽  
pp. 305-319 ◽  
Author(s):  
Danijel Milincic ◽  
Aleksandar Kostic ◽  
Bojana Spirovic-Trifunovic ◽  
Zivoslav Tesic ◽  
Tomislav Tosti ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Nutritional Value ◽  
Unsaturated Fatty Acids ◽  
Total Concentration ◽  
Soluble Sugar ◽  
Soluble Sugars ◽  
Grape Seed ◽  
Seed Flour ◽  
Seed Flours

The aim of this study was to determine fatty acid and soluble sugar profiles of the grape seed flour originated from non-fermented dried pomace of international and autochthonous grape varieties in order to estimate their potential nutritional value. The grape seed flours were obtained from the grapes harvested in technological maturity. It has been shown that grape seed flours contained significant quantities of unsaturated fatty acids (UFAs), especially linoleic fatty acids, whose content ranged from 61.15 - 83.47 %. Oleic acid mostly contributed to the content of monounsaturated fatty acids, while the stearic acid was the most abundant saturated fatty acid (SFA). Among polyunsaturated fatty acids, mainly ?-6 FAs, were the most represented. The tested grape seed flours had the high UFA/SFA ratio (3.63- 11.09), low atherogenicity (0.04-0.13) and thrombogenicity (0.16-0.47) indices. Fifteen different sugars were found in analysed samples with the total concentration ranging from 40588 to 91319 mg/kg seed with fructose and glucose as the most abundant. Principal component analysis based on the content of FAs and soluble sugars revealed unique composition of the seed flour of Prokupac variety. These findings indicate that the tested grape seed flours is a good source of nutritionally valuable FAs and sugars that can play an important role in the formulation of a new functional food products.

scholarly journals Amino Acid Profile, Functional Properties and In-vitro Antioxidant Capacity of Cucurbita maxima and Cucurbita mixta Fruit Pulps and Seeds

2019 ◽  
pp. 224-241 ◽  
Author(s):  
Aleem Waheed Oyeleke ◽  
David Timilehin Oluwajuyitan ◽  
Olusola Matthew Oluwamukomi ◽  
Ndigwe Victor Enujiugha
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Functional Properties ◽  
Essential Amino Acid ◽  
Antioxidant Activities ◽  
Amino Acid Profile ◽  
Cucurbita Maxima ◽  
Nutritional Factors ◽  
Seed Flour

The study aimed at evaluating the amino acid profile, fatty acid profile, anti-nutritional factors, functional properties and in-vitro antioxidant activities of Cucurbita maxima and Cucurbita mixta fruit pulps and seeds. Freshly harvested Cucurbita mixta and Cucurbita maxima fruit were processed into flour as; Pa: Cucurbita maxima pulp flour, Pi: Cucurbita mixta pulp flour, Sa: Cucurbita maxima seed flour and Si: Cucurbita mixta seed flour and were evaluated for amino acid profile, fatty acid profile, anti-nutritional factors, functional properties and in-vitro antioxidant activities. Triplicate data were analysed and means were separated using New Duncan Multiple Range Test (NDMRT) at p<0.05. The protein content of the fruit pulps and seeds flour samples were 12.77 g/100 g (Pi), 13.22 g/100 g (Pa), 15.37 g/100 g (Sa) and 16.86 g/100 g (Si). Total essential amino acid was 5.33 mg/100 g of protein (Pa) 6.62 mg/100 g of protein (Pi), 9.85 mg/100 g of protein (Sa) and 14.61 mg/100 g of protein (Si). Total essential amino acid of Pi and Si are significantly higher (p>0.05) than Pa and Sa. Statistically, saturated fatty acid and polyunsaturated fatty acid of the Pi and Si were significantly lower (p<0.05) than Pa and Sa respectively. Antioxidant activities against ABTS* (Pi) is significantly higher (p>0.05) than Pa and with no significant differences (p<0.05) between ABTS values of Si and Sa. While there is a significant difference (p<0.05) between Si and Sa as well as Pi and Pa antioxidant activities against DPPH* respectively. In conclusion, Cucurbita seeds and pulps flour contains high protein content, appreciable amount of essential minerals, lower Na/K molar ratio of less than one and they also exhibit a good free radical scavenging abilities against DPPH*, ABTS* and ability to reduce Fe3+ to Fe2+ with high content of total phenol and flavonoid.

scholarly journals Comparison of amino acid and fatty acid composition of duck breast muscles from five flocks

2006 ◽  
Vol 49 (2) ◽  
pp. 194-204 ◽  
Author(s):  
J. Wołoszyn ◽  
J. Książkiewicz ◽  
T. Skrabka-Błotnicka ◽  
G. Haraf ◽  
J. Biernat ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Nutritive Value ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Cholesterol Content ◽  
Point Of View ◽  
Population Type

Abstract. A total of 60 drakes out of three flocks of conservative Miniduck (K2), Polish Pekin (P33), native Pekin population type A3 and two breeding strains (A55, P66), aged seven weeks, were used for comparison. The content of protein, lipids, moisture, essential amino acids, fatty acids and cholesterol were estimated. There were differences among flocks in all biochemical parameters. The muscles of A55 and P66 comprised more protein and less moisture than P33 and A3 muscles. The P33 breast muscles comprised the least of lipids (0.8% v/s 1.16–1.32%), however A55 of cholesterol (71.21mg/100g v/s 82.23–111.82 mg/100g). The isoleucine (ILE) and valine (VAL) were amino acids which limited the biological value of meat proteins from breast muscles of A3, P33 and K2, however tryptophan (TRP) for A55, P66 muscles. The unsaturated fatty acids (UFA) were predominant for all flocks (50.12–60.64%), the P66 muscles contained the most of UFA and P33 the most of saturated fatty acids (SFA). The highest level of polyunsaturated fatty acids (PUFA) was established in K2 muscles. The PUFA/SFA and n-6/n-3 PUFA ratios were 0.63–0.84 and 3.22–5.85 respectively. The lipids of A55 were characterized by the best fatty acid profile among the investigated muscles. Taking into consideration the nutritive value of proteins, cholesterol content and profile of fatty acids, A55 breast muscles appeared to be the most favourable from the human health point of view.

scholarly journals Composition and Fatty Acid Profile of Goat Meat Sausages with Added Rice Bran

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Fatemeh Malekian ◽  
Margarita Khachaturyan ◽  
Sebhatu Gebrelul ◽  
James F. Henson
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Rice Bran ◽  
Fixed Effects ◽  
Unsaturated Fatty Acids ◽  
Antioxidant Activities ◽  
Saturated Fatty Acids ◽  
Cholesterol Concentration ◽  
Fixed Effects Model ◽  
Goat Meat

A scientific consensus on the relationship between obesity, obesity related diseases, and diet has emerged. One of the factors is overconsumption of the red meats such as pork and beef. Goat meat has the potential to replace these traditionally consumed meats. Rice bran is a rich source of antioxidants such as vitamin E. In this study, goat meat sausages were formulated to contain 0, 1.5 or 3 percent stabilized rice bran. Proximate and fatty acid composition,α-tocopherol, cholesterol concentration, and antioxidant activities of cooked goat meat sausages containing varying percentages of rice bran were measured. Data were analyzed using a fixed effects model. The fat percentage in the goat meat sausages increased in response to increasing rice bran percentages(P<0.001). Saturated fatty acids concentration decreased linearly(P<0.01), while unsaturated fatty acids and omega-3 and omega-6 fatty acids increased linearly in response to increasing rice bran percentages(P<0.05). The concentration ofα-tocopherol in sausages increased linearly in response to increasing rice bran percentages(P<0.01). Also, antioxidant activity increased linearly in sausages in response to added rice bran(P<0.01). The cholesterol concentration of sausages did not vary significantly in response to added rice bran.

EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

2014 ◽  
Vol 4 (1) ◽  
pp. 31-39
Author(s):  
Siwitri Kadarsih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Olive Oil ◽  
Rice Bran ◽  
Dry Matter ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords : 

scholarly journals Explore the gene network regulating the composition of fatty acids in cottonseed

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Lihong Ma ◽  
Xinqi Cheng ◽  
Chuan Wang ◽  
Xinyu Zhang ◽  
Fei Xue ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Gene Network ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Accumulation Pattern ◽  
Time Points ◽  
Expression Characteristics

Abstract Background Cottonseed is one of the major sources of vegetable oil. Analysis of the dynamic changes of fatty acid components and the genes regulating the composition of fatty acids of cottonseed oil is of great significance for understanding the biological processes underlying biosynthesis of fatty acids and for genetic improving the oil nutritional qualities. Results In this study, we investigated the dynamic relationship of 13 fatty acid components at 12 developmental time points of cottonseed (Gossypium hirsutum L.) and generated cottonseed transcriptome of the 12 time points. At 5–15 day post anthesis (DPA), the contents of polyunsaturated linolenic acid (C18:3n-3) and saturated stearic acid (C18:0) were higher, while linoleic acid (C18:2n-6) was mainly synthesized after 15 DPA. Using 5 DPA as a reference, 15,647 non-redundant differentially expressed genes were identified in 10–60 DPA cottonseed. Co-expression gene network analysis identified six modules containing 3275 genes significantly associated with middle-late seed developmental stages and enriched with genes related to the linoleic acid metabolic pathway and α-linolenic acid metabolism. Genes (Gh_D03G0588 and Gh_A02G1788) encoding stearoyl-ACP desaturase were identified as hub genes and significantly up-regulated at 25 DPA. They seemed to play a decisive role in determining the ratio of saturated fatty acids to unsaturated fatty acids. FAD2 genes (Gh_A13G1850 and Gh_D13G2238) were highly expressed at 25–50 DPA, eventually leading to the high content of C18:2n-6 in cottonseed. The content of C18:3n-3 was significantly decreased from 5 DPA (7.44%) to 25 DPA (0.11%) and correlated with the expression characteristics of Gh_A09G0848 and Gh_D09G0870. Conclusions These results contribute to our understanding on the relationship between the accumulation pattern of fatty acid components and the expression characteristics of key genes involved in fatty acid biosynthesis during the entire period of cottonseed development.

scholarly journals A non-canonical Δ9-desaturase synthesizing palmitoleic acid identified in the thraustochytrid Aurantiochytrium sp. T66

2021 ◽  
Author(s):  
E-Ming Rau ◽  
Inga Marie Aasen ◽  
Helga Ertesvåg
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Synthase ◽  
Palmitoleic Acid ◽  
Unsaturated Fatty Acids ◽  
Gene Annotation ◽  
Vaccenic Acid ◽  
Strain Engineering ◽  
Δ9 Desaturase ◽  
Δ12 Desaturase

Abstract Thraustochytrids are oleaginous marine eukaryotic microbes currently used to produce the essential omega-3 fatty acid docosahexaenoic acid (DHA, C22:6 n-3). To improve the production of this essential fatty acid by strain engineering, it is important to deeply understand how thraustochytrids synthesize fatty acids. While DHA is synthesized by a dedicated enzyme complex, other fatty acids are probably synthesized by the fatty acid synthase, followed by desaturases and elongases. Which unsaturated fatty acids are produced differs between different thraustochytrid genera and species; for example, Aurantiochytrium sp. T66, but not Aurantiochytrium limacinum SR21, synthesizes palmitoleic acid (C16:1 n-7) and vaccenic acid (C18:1 n-7). How strain T66 can produce these fatty acids has not been known, because BLAST analyses suggest that strain T66 does not encode any Δ9-desaturase-like enzyme. However, it does encode one Δ12-desaturase-like enzyme. In this study, the latter enzyme was expressed in A. limacinum SR21, and both C16:1 n-7 and C18:1 n-7 could be detected in the transgenic cells. Our results show that this desaturase, annotated T66Des9, is a Δ9-desaturase accepting C16:0 as a substrate. Phylogenetic studies indicate that the corresponding gene probably has evolved from a Δ12-desaturase-encoding gene. This possibility has not been reported earlier and is important to consider when one tries to deduce the potential a given organism has for producing unsaturated fatty acids based on its genome sequence alone. Key points • In thraustochytrids, automatic gene annotation does not always explain the fatty acids produced. • T66Des9 is shown to synthesize palmitoleic acid (C16:1 n-7). • T66des9 has probably evolved from Δ12-desaturase-encoding genes.

scholarly journals Meat Quality, Fatty Acid Content and NMR Metabolic Profile of Dorper Sheep Supplemented with Bypass Fats

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1133
Author(s):  
Atique Ahmed Behan ◽  
Muhammad Tayyab Akhtar ◽  
Teck Chwen Loh ◽  
Sharida Fakurazi ◽  
Ubedullah Kaka ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Basal Diet ◽  
Negative Influence ◽  
Significant Difference ◽  
Dorper Sheep

The supplementation of rumen bypass fat (RBF) has remained one of the preferred approaches used to decrease undesirable saturated fatty acids (FA) and increase beneficial unsaturated FA in the meat. This study was planned to evaluate the influences of rumen bypass fats on meat quality, fatty acid and metabolic profiles in male Dorper sheep (n = 36) with 24.66 ± 0.76 kg (mean ± standard error) initial body weight. Treatment comprised a basal diet (30:70 rice straw to concentrate) with no added RBF as a control (CON), basal diet with prilled fat (PF), basal diet with prilled fat plus lecithin (PFL) and basal diet with calcium soap of palm fatty acids (CaS). The findings revealed that cooking loss, drip loss and shear force in longissimus dorsi (LD) muscle were not affected by RBF supplementation, while meat pH was significantly higher in the CaS on aging day 1. However, the diet supplemented with prilled fat and lecithin modified the meat’s fatty acid profile significantly by increasing unsaturated fatty acids and decreasing saturated fats. The relative quantification of the major differentiating metabolites found in LD muscle of sheep showed that total cholesterol, esterified cholesterol, choline, glycerophosphocholine and glycerophospholipids were significantly lower in CaS and PFL diets, while glycerol and sphingomyelin were significantly higher in CaS and PFL diets. Most of the metabolites in the liver did not show any significant difference. Based on our results, the supplementation of protected fats did not have a negative influence on meat quality and the meat from Dorper sheep fed prilled fat with lecithin contained more healthy fatty acids compared to other diets.

scholarly journals In Vitro Antimicrobial, Antioxidant and Anticancer Activities of Egyptian Citrus Beebread

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2433
Author(s):  
Nesren Elsayed ◽  
Hatem Sharaf El-Din ◽  
Ammar B. Altemimi ◽  
Hanaa Y. Ahmed ◽  
Anubhav Pratap-Singh ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Inhibitory Activity ◽  
Nutritive Value ◽  
Antioxidant Properties ◽  
Antitumor Agent ◽  
Monounsaturated Fatty Acids ◽  
Free Sugar ◽  
Natural Food ◽  
Anticancer Activities

In this study, Egyptian beebread (EBB) was investigated for its nutritive value, chemical composition, antioxidant properties, antimicrobial and antitumor activities. Results indicated that EBB was a good source of protein (23.58 ± 0.183 g/100 g BB), total free sugar (20.266 ± 0.930) and potassium (290.202 ± 2.645 mg/100 g). Additionally, 14 fatty acids were identified in EBB, wherein polyunsaturated and monounsaturated fatty acids represented 51.06% ± 0.09% and 9.86% ± 0.01%, respectively. The EBB extract exhibited almost 400% better antiradical activity than BHT, with IC50 of EBB extract being 10.7 µg/mL compared to 39.5 µg/mL for BHT. EBB exhibited higher inhibitory activity than the reference compound against Staphylococcus aureus and Escherichia coli, followed by Bacillus subtilis. No inhibitory activity was observed against Aspergillus Niger. Additionally, the highest inhibitory activity was recorded against Caco-2 cells, followed by PC3 and HepG-2 cancer cell lines with IC50 values 262, 314 and 386 μg/mL, respectively. These findings establish the potential of EBB as an antioxidant, antimicrobial and antitumor agent, with possible applications as natural food supplements and natural preservatives.

Modifying egg fatty acid content by supplementation of laying hen diets with palm olein oil (POO)

2009 ◽  
Vol 2009 ◽  
pp. 212-212
Author(s):  
S J Hosseini Vashan ◽  
N Afzali ◽  
A Golian ◽  
M Malekaneh ◽  
A Allahressani
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Palm Olein ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Processing Plant ◽  
Optimum Level ◽  
Olein Oil

Palm oil is the most abundant of all oils produced globally. It is very high in saturated fatty acids specifically palmitic acid, but other fatty acids (monounsaturated (MUFA) and polyunsaturated) are presented at low concentrations. In the processing plant some high amount of oleic acid with some other unsaturated fatty acids are extracted and marketed as Palm olein oil, and used to reduce blood or egg cholesterol (Rievelles et al., 1994). The objective of this study was to determine the optimum level of dietary palm olein oil required to enrich the mono-unsaturated fatty acid content of yolk, egg cholesterol and antibody titre.

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