Approximate composition analysis and nutritive values of different varieties of edible seeds

2021 ◽  
Vol 12 (6) ◽  
pp. 81-88
Author(s):  
Salima S. Saad ◽  
Ali Ateia Elmabsout ◽  
Amal Alshukri ◽  
Souad El-Mani ◽  
Ebtihal Al Mesmary ◽  
...  
Keyword(s):  
Health Effect ◽  
Soxhlet Extraction ◽  
Dietary Guidelines ◽  
Composition Analysis ◽  
Sunflower Seeds ◽  
Lead And Cadmium ◽  
Nutritive Values ◽  
Pumpkin Seeds ◽  
Approximate Composition ◽  
Dark Green

Background: The Dietary Guidelines for Americans (DGA) 2015-2020 supports that healthy eating patterns should include a variety of vegetables from all five of the following vegetable subgroups: dark green, red and orange, legumes, starchy, and others. Aims and Objective: To determine the approximate composition and nutritive values of edible portions of different varieties of popular seeds and to identify the heavy metals contents of these seeds. Materials and Methods: Five different seeds were collected from traditional supermarkets in Benghazi. Moisture and Ash contents in the samples were determined by A.O.A.C method. Total fat and the crude protein content in the seed sample were measured by using soxhlet extraction, and the Kjeldahl method of AOAC, respectively. The mineral content in seeds also determined by Atomic Absorption, spectrophotometer. Result: Five different seeds (pumpkin, sunflower, watermelon seeds, corn and chickpea) were analyzed for determination their protein, fat, energy and moister contents. The highest and signifi cant protein contents found in sunflower seeds 27.5% (p=0.001) whilst the lowest content was observed in corn. The highest fat and carbohydrate contents found in sunflower seeds and in the corn, 50%; 50% (P= 0.014) and (72.4%) (P=0.0005) respectively. In compared to other seeds, the moisture contents of pumpkin seeds presented the highest amount with signifi cant values (p=0.0001). The energy contents of sunflower seeds were the predominant value 626.28 kcal/100 g followed by both pumpkin seeds and watermelon seeds 591.2 and 585.89 kcal/100g respectively. The ash content of pumpkin seeds was approximately 5.87%. Furthermore, Pumpkin seeds had higher amounts of potassium 871 mg/100g, and watermelon seed was the highest sources of calcium (86 mg/100g) than other seeds. Magnesium, Iron and copper signifi cantly found higher in sunflower seeds. Conclusion: Overall seeds could be one of the good sources of food staple for macro and micronutrients, and may have health and economic benefi cial. Consumption of such seeds should be at recommended levels due to presences some quantities of lead and cadmium,which could have detrimental health effect.

ICP-AES Determination of Mineral Elements in Five Edible Seeds after Microwave Assisted Digestion

2014 ◽  
Vol 881-883 ◽  
pp. 827-830
Author(s):  
Ying Wang ◽  
Qin Chao Ma ◽  
Hao Nan Xu ◽  
Kun Feng ◽  
Yan Tang
Keyword(s):  
Mineral Elements ◽  
Sunflower Seeds ◽  
Acid Digestion ◽  
Microwave Assisted ◽  
Relative Standard ◽  
Edible Seeds ◽  
Pumpkin Seeds ◽  
Melon Seeds ◽  
Microwave Assisted Digestion

The concentrations of 12 elements (Ca, P, K, Na, Mg, Fe, Se, Mn, Zn, Sn, Cu and Al) were determined in raw and roasted pumpkin seeds by ICP-AES following microwave-assisted acid digestion. The accuracy of the method determined by spiking experiments was very good (recoveries 95.48103.2%) and the limits of detection of elements of interest were from 0.1 up to 17.4μg g-1, the relative standard deviations were less than 3.52%. Compared with watermelon seeds, winter melon seeds, sunflower seeds and hanging melon seeds, the results showed the five kinds of roasted melon seeds are all rich in mineral elements.

scholarly journals Optimisation of a metabotype approach to deliver targeted dietary advice

2020 ◽  
Vol 17 (1) ◽  
Author(s):  
Elaine Hillesheim ◽  
Miriam F. Ryan ◽  
Eileen Gibney ◽  
Helen M. Roche ◽  
Lorraine Brennan
Keyword(s):  
Total Cholesterol ◽  
Saturated Fat ◽  
Hdl Cholesterol ◽  
Dietary Guidelines ◽  
Dietary Advice ◽  
Group Level ◽  
Monounsaturated Fat ◽  
Individual Level ◽  
Processed Meats ◽  
Dark Green

Abstract Background Targeted nutrition is defined as dietary advice tailored at a group level. Groups known as metabotypes can be identified based on individual metabolic profiles. Metabotypes have been associated with differential responses to diet, which support their use to deliver dietary advice. We aimed to optimise a metabotype approach to deliver targeted dietary advice by encompassing more specific recommendations on nutrient and food intakes and dietary behaviours. Methods Participants (n = 207) were classified into three metabotypes based on four biomarkers (triacylglycerol, total cholesterol, HDL-cholesterol and glucose) and using a k-means cluster model. Participants in metabotype-1 had the highest average HDL-cholesterol, in metabotype-2 the lowest triacylglycerol and total cholesterol, and in metabotype-3 the highest triacylglycerol and total cholesterol. For each participant, dietary advice was assigned using decision trees for both metabotype (group level) and personalised (individual level) approaches. Agreement between methods was compared at the message level and the metabotype approach was optimised to incorporate messages exclusively assigned by the personalised approach and current dietary guidelines. The optimised metabotype approach was subsequently compared with individualised advice manually compiled. Results The metabotype approach comprised advice for improving the intake of saturated fat (69% of participants), fibre (66%) and salt (18%), while the personalised approach assigned advice for improving the intake of folate (63%), fibre (63%), saturated fat (61%), calcium (34%), monounsaturated fat (24%) and salt (14%). Following the optimisation of the metabotype approach, the most frequent messages assigned to address intake of key nutrients were to increase the intake of fruit and vegetables, beans and pulses, dark green vegetables, and oily fish, to limit processed meats and high-fat food products and to choose fibre-rich carbohydrates, low-fat dairy and lean meats (60–69%). An average agreement of 82.8% between metabotype and manual approaches was revealed, with excellent agreements in metabotype-1 (94.4%) and metabotype-3 (92.3%). Conclusions The optimised metabotype approach proved capable of delivering targeted dietary advice for healthy adults, being highly comparable with individualised advice. The next step is to ascertain whether the optimised metabotype approach is effective in changing diet quality.

Survival of Salmonella during Production of Partially Sprouted Pumpkin, Sunflower, and Chia Seeds Dried for Direct Consumption

2018 ◽  
Vol 81 (4) ◽  
pp. 520-527 ◽  
Author(s):  
SUSANNE E. KELLER ◽  
NATHAN M. ANDERSON ◽  
CAN WANG ◽  
STEPHEN J. BURBICK ◽  
IAN M. HILDEBRANDT ◽  
...  
Keyword(s):  
Elevated Temperature ◽  
Sterile Water ◽  
Sunflower Seeds ◽  
Seed Type ◽  
Growth And Survival ◽  
Chia Seed ◽  
Sprouted Seeds ◽  
Pumpkin Seeds ◽  
Transfer Method ◽  
And Storage

ABSTRACT Ready-to-eat foods based on dried partially sprouted seeds have been associated with foodborne salmonellosis. Whereas research has focused on the potential for Salmonella initially present in or on seeds to grow and survive during fresh sprout production, little is known about the potential for growth and survival of Salmonella associated with seeds that have been partially sprouted and dried. The goal of this study was to determine the growth of Salmonella during soaking for partial germination of pumpkin, sunflower, and chia seeds and subsequent survival during drying and storage. Pumpkin, sunflower, and chia seeds were inoculated with a four-serotype Salmonella cocktail by the dry transfer method and were soaked in sterile water at 25 or 37°C for 24 h. During the soaking period, Salmonella exhibited growth rates of 0.37 ± 0.26, 0.27 ± 0.12, and 0.45 ± 0.19 log CFU/h at 25°C and 0.94 ± 0.44, 1.04 ± 0.84, and 0.73 ± 0.36 log CFU/h at 37°C for chia, pumpkin, and sunflower seeds, respectively. Soaked seeds were drained and dried at 25, 51, and 60°C. Drying resulted in >5 log CFU/g loss at both 51 and 60°C and ∼3 log CFU/g loss at 25°C on partially sprouted pumpkin and sunflower seeds. There was no decrease in Salmonella during drying of chia seeds at 25°C, and only drying at 60°C provided losses >5 log CFU/g. Dried seeds were stored at 37 and 45°C at 15 and 76% relative humidity (RH) levels. The combination of temperature and RH exerted a stronger effect than either factor alone, such that rates at which Salmonella decreased generally followed this order: 37°C at 15% RH < 45°C at 15% RH < 37°C at 76% RH < 45°C at 76% RH for all seeds tested. Rates differed based on seed type, with chia seeds and chia seed powder having the smallest rate of Salmonella decrease, followed by sunflower and pumpkin seeds. Drying at higher temperatures (50 and 61°C) or storing at elevated temperature and humidity (45°C and 76% RH) resulted in significantly different rates of Salmonella decrease.

scholarly journals Development of a Danish Adapted Healthy Plant-Based Diet Based on the EAT-Lancet Reference Diet

Nutrients ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 738 ◽  
Author(s):  
Anne D. Lassen ◽  
Lene M. Christensen ◽  
Ellen Trolle
Keyword(s):  
Climate Impact ◽  
Dietary Guidelines ◽  
Healthy Plant ◽  
Consumption Pattern ◽  
Dietary Practices ◽  
Meat Intake ◽  
Nutrient Density ◽  
Current Consumption ◽  
Dark Green ◽  
Diet Model

Plant-based diets have been linked to both health benefits and a lower climate impact. However, plant-based diets may represent both healthy and unhealthy dietary practices. The present study aimed to develop a nationally adapted healthy plant-based diet based on the global EAT-Lancet reference diet. Development took place in a series of steps. First, the original EAT-Lancet reference diet was evaluated based on food availability, i.e., using Danish food data (Model 1). Then, the model was further modified to reflect national food based dietary guidelines (FBDG) and characteristics of current consumption pattern, e.g., by including processed food, discretionary foods and beverages in the diet (Model 2). The contents of macronutrients, vitamins and minerals, except for vitamin D and iodine, were found to be sufficient for Model 2, according to the recommended nutrient density to be used for planning diets for groups of individuals aged 6–65 years. In addition, the study gave an insight into the nutrients and foods to be aware of in planning a predominantly plant-based diet, thereby providing directions for future revisions of sustainable FBDGs. These include a stronger emphasis on the intake of legumes, nuts and seeds, fruit and vegetables including dark green vegetables, whole-grain products and vegetable oils as well as lowering meat intake.

Sublimation Growth of Aluminum Nitride-Silicon Carbide Alloy Crystals on SiC (0001) Substrates

2004 ◽  
Vol 831 ◽  
Author(s):  
Z. Gu ◽  
J.H. Edgar ◽  
E.A. Payzant ◽  
H.M. Meyer ◽  
L.R. Walker ◽  
...  
Keyword(s):  
X Ray Diffraction ◽  
X Ray ◽  
The Third ◽  
N2 Atmosphere ◽  
Approximate Composition ◽  
Dimensional Growth ◽  
Dark Green ◽  
Binary Compounds ◽  
Sublimation Growth ◽  
Good Homogeneity

ABSTRACTThick (up to 1 mm) AlN-SiC alloy crystals were grown on off-axis Si-face 6H-SiC (0001) substrates by the sublimation-recondensation method from a mixture of AlN and SiC powders at 1860–1990 °C in a N2 atmosphere. The color of the crystals changed from clear to dark green with increasing growth temperature. Raman spectroscopy and x-ray diffraction (XRD) confirmed an AlN-SiC alloy was formed with the wurtzite structure and good homogeneity. Three broad peaks were detected in the Raman spectra, with one of those related to an AlN-like and another one to a SiC-like mode, both shifted relative to their usual positions in the binary compounds, and the third broad peak with possible contributions from both AlN and SiC. Scanning Auger microanalysis (SAM) and electron probe microanalysis (EPMA) demonstrated the alloy crystals had an approximate composition of (AlN)0.75(SiC)0.25 with a stoi chiometric ratio of Al:N and Si:C. The substrate mi sorientati on ensured a two-dimensional growth mode confirmed by scanning electron microscopy (SEM).

scholarly journals Nanoliposomes and Nanoemulsions Based on Chia Seed Lipids: Preparation and Characterization

2020 ◽  
Vol 21 (23) ◽  
pp. 9079
Author(s):  
Daria V. Kuznetcova ◽  
Michel Linder ◽  
Carole Jeandel ◽  
Cedric Paris ◽  
Frederic Desor ◽  
...  
Keyword(s):  
Lipid Extraction ◽  
Chemical Characterization ◽  
Soxhlet Extraction ◽  
Composition Analysis ◽  
Omega 3 ◽  
Spontaneous Emulsification ◽  
Simple Method ◽  
Seed Lipids ◽  
Physico Chemical ◽  
Chia Seed

Polyunsaturated fatty acids (PUFA) are important in reducing the risk for cardiovascular, metabolic and neurodegenerative diseases. Chia (Salvia hispanica L.) seeds contain high levels of omega-3 PUFA, α-linolenic acid (ALA) in particular, and are a potential source for development of omega-3 PUFA-based products. Our objective was to obtain and characterize chia seed lipids, focusing on phospholipid fraction, and to investigate their use in the formulation of nanoemulsions (NE) and nanoliposomes (NL). Solvent-based lipid extraction was performed on the ORURO variety of chia seeds, followed by lipid composition analysis using GC and LC-MS and physico-chemical characterization of chia NL and NE. Folch extraction led to a slightly higher yield of ALA as compared to Soxhlet extraction. Lipid, phospholipid, and fatty acid composition analysis of the oil and residue revealed that the residue was rich in phospholipids; these were used to prepare NE and NL. Physico-chemical characterization showed that NE and NL were generally spherical (transmission electron microscopy), with a size of <120 nm under hydrated conditions that remained stable over 5 days. In conclusion, chia oil and phospholipid-rich residue can be used to obtain stable NL or NE using a simple method that involves spontaneous emulsification during lipid hydration, which potentially may be useful in cosmetics, pharmaceutical, and other health applications.

scholarly journals Beebread from Apis mellifera and Apis dorsata. Comparative Chemical Composition and Bioactivity

2017 ◽  
Vol 74 (1) ◽  
pp. 43
Author(s):  
Otilia BOBIS ◽  
Daniel Severus DEZMIREAN ◽  
Liviu Alexandru MARGHITAS ◽  
Victorita BONTA ◽  
Rodica MARGAOAN ◽  
...  
Keyword(s):  
Apis Mellifera ◽  
Chemical Composition ◽  
Protein Content ◽  
Total Protein ◽  
Soxhlet Extraction ◽  
Climatic Conditions ◽  
Total Protein Content ◽  
Composition Analysis ◽  
Apis Dorsata ◽  
Bioactive Properties

Beebread is a valuable bee product, both for bee nutrition and for humans. The high nutritional and bioactive properties of beebread were evaluated by chemical composition analysis of beebread from Apis mellifera and Apis dorsata. Bee bread harvested from Romania and India, coming from Apis mellifera and Apis dorsata bees, were evaluated for their chemical composition. Analyses were made in APHIS Laboratory from USAMV Cluj, using validated methods for bee products. Lipids were determined by the Soxhlet extraction method, total protein content was determined by Kjehldahl method, sugar spectrum was determined by high performance liquid chromatography with refractive index detection (HPLC-IR). Water content of beebread samples were situated between 11.45 and 16.46%, total protein content between 16.84 and 19.19% and total lipids between 6.36 and 13.47%.  Beebread has high bioactive properties which can be expressed as antioxidant and/or antibacterial activity. Chemical composition and bioactive properties of beebread is influenced by floral origin of the pollen which the bees collect and place in combs for fermentation. Also the climatic conditions have an important role in developing different fermentation compounds, that may act as antioxidants or antibacterial agents.

Determination of Fat in Vegetable Foods

1985 ◽  
Vol 68 (6) ◽  
pp. 1226-1228 ◽  
Author(s):  
Ionel Rosenthal ◽  
Uzi Merin ◽  
Gita Popel ◽  
Solange Bernstein
Keyword(s):  
Soxhlet Extraction ◽  
Sunflower Seeds ◽  
Acid Digestion ◽  
Tree Nuts ◽  
Vegetable Foods ◽  
Operation Cost

Abstract The fat in vegetable foods—tree nuts, peanuts, sunflower seeds, avocado, and olives—can be determined volumetrically by acid digestion of the material and separation of the fat. The assay can be performed conveniently by using the equipment developed for fat determination of milk (Gerber method). The results agree well with those obtained by Soxhlet extraction. The advantages of using the Gerber method for vegetable foods are simplicity, speed, low operation cost, and elimination of the use of inflammable solvents.

scholarly journals Do Canadians meet Canada's Food Guide's recommendations for fruits and vegetables?

2013 ◽  
Vol 38 (3) ◽  
pp. 234-242 ◽  
Author(s):  
Jennifer L. Black ◽  
Jean-Michel Billette
Keyword(s):  
Health Survey ◽  
Fruits And Vegetables ◽  
Canadian Community Health Survey ◽  
The United States ◽  
Dietary Guidelines ◽  
Dietary Recommendations ◽  
Usual Intake ◽  
Minimum Number ◽  
Nationally Representative ◽  
Dark Green

National dietary guidelines pertaining to the intake of fruits and vegetables (FV) were recently amended, in both Canada and the United States, to provide specific recommendations about dark green and orange vegetables and juice consumption. However, little is known about the extent to which Canadians meet the updated recommendations for FV. This study fills current gaps by applying the National Cancer Institute's methodology for assessing the distribution of usual intake of foods to examine reported FV intake using 24-h recalls from the 2004 Canadian Community Health Survey, cycle 2.2, a nationally representative health survey. After identifying plausible respondents, usual intake distributions were estimated after adjustment for respondents' age, sex, body mass index, frequency of FV consumption, sequence effect, weekend–weekday effect, income, and ethnicity. The majority of Canadians did not meet Health Canada's 2007 recommendations for FV intake. Only 26% of the population aged 2 years and older consumed the minimum number of daily servings recommended for their respective age–sex group. Approximately 1 in 5 Canadians consumed at least 1 daily serving of dark green vegetables, and 9% consumed 1 or more daily servings of orange vegetables or their substitutes. Juice was a substantial contributor to FV intake, particularly for children and teens who, on average, consumed 32%–41% of their daily FV servings as juice. These findings provide insight into the quantity and composition of FV intake and adherence to national dietary recommendations in Canada.

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