scholarly journals Nutritional Chemical Analysis of Taro (Colocasia esculenta Schott) Accessions from the State of Tabasco, Mexico

Author(s):  
Xariss Myriam Sánchez Chino ◽  
Luis Jorge Corzo Ríos ◽  
Cristian Jiménez Martínez ◽  
Elizabeth Argüello García ◽  
JORGE MARTINEZ HERRERA

Objective: To determine the main nutritional properties and content of bioactive compounds of five varieties of taro, grown in the municipalities of Huimanguillo and Cunduacán, Tabasco. Methodology: The Campechana, Chiapaneca, Tabasqueña, Dulce (P1 and P2) varieties were evaluated to determine their proximal chemical composition, non-nutritional compounds, and antioxidant activity. An analysis of variance and the Tukey test were applied to the data obtained. Results: These varieties had a protein, lipid, ash, and moisture content of 1.13-3.95, 0.64-2.94, 1.58-7.32, and 2.28-5.34 %, respectively. In all cases, the starch content stood out with 62.7-74.7% values. This compound is important in the food industry because its functional properties enable its use in various food systems or other applications. Among the non-nutritional compounds, the following concentrations were identified: phytates (0.235-0.40 Eq/g sodium phytate / 100 g sample); total phenols (0.54-5.76 Eq/g gallic acid / 100 g sample); condensed phenols (1.20-1.51 Eq/mg catechin / 100 g sample); saponins (0.37-1.02 Eq/mg Diosgenin / 100 g sample); and trypsin inhibitors (0.00-0.70 UIT / 100 g sample). Finally, the antioxidant activity had 0.29-0.57 Eq/mg of trolox / g of flour values. Limitations: This work had no limitations. Conclusions: The varieties evaluated presented low concentration of non-nutritional compounds and adequate antioxidant activity; therefore, the taro varieties from the State of Tabasco can be considered sources of starch and compounds with antioxidant activity.

Author(s):  
Anca FARCAS ◽  
Crina MURESAN ◽  
Maria TOFANA ◽  
Simona MIRCA

Nowadays, the functional products represent a sustainable trend in food industry due to the beneficial effects that they have on the human body as well as due to the increased interest of people for a healthy and balanced lifestyle. The aim of the present study was to develop and optimize a pumpkin and apple functional juice, respectively to accomplish the quality control in terms of its physicochemical and sensorial properties. The highest levels of vitamin C occurred in pumpkin and implicitly in the juice obtained in the 1:1 ratio, which also presented the highest antioxidant activity. The nitrates content was at very low level in all the analysed sample, with values between 24.7-41.2 mg/kg for apple and pumpkin, respectively between 28.41-30.94 mg/kg for juices. Also, the consumers were impressed by sensorial and nutritional properties of the new product, positively appreciating both variants of juice. 


Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1705
Author(s):  
Antonella Pasqualone ◽  
Barbara Laddomada ◽  
Fatma Boukid ◽  
Davide De Angelis ◽  
Carmine Summo

Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at verifying the effectiveness of using almond skins, a by-product of the confectionery industry, in the preparation of functional biscuits with improved nutritional properties. Almond skins were added at 10 g/100 g (AS10) and 20 g/100 g (AS20) to a wheat flour basis. The protein content was not influenced, whereas lipids and dietary fiber significantly increased (p < 0.05), the latter meeting the requirements for applying “source of fiber” and “high in fiber” claims to AS10 and AS20 biscuits, respectively. The addition of almond skins altered biscuit color, lowering L* and b* and increasing a*, but improved friability. The biscuits showed sensory differences in color, odor and textural descriptors. The total sum of single phenolic compounds, determined by HPLC, was higher (p < 0.05) in AS10 (97.84 µg/g) and AS20 (132.18 µg/g) than in control (73.97 µg/g). The antioxidant activity showed the same trend as the phenolic. The p-hydroxy benzoic and protocatechuic acids showed the largest increase. The suggested strategy is a practical example of upcycling when preparing a health-oriented food product.


Author(s):  
Jean Fincher

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.


Author(s):  
T. V. Zvyagintseva ◽  
S. I. Myronchenko ◽  
N. I. Kytsyuk ◽  
O. V. Naumova

Considering the particular danger of remote skin reactions to ultraviolet irradiation (UVI), it is advisable to use ointments with antioxidant activity to reduce its negative effect on the skin. The rationale for the choice of ointments with antioxidant activity was the fact that they reduce the damaging effect of ultraviolet radiation in the erythemal and early post-erythemal period. The presence of a regular connection between the development of the early and late periods has given reason to assume the protective effect of ointments on the remote skin reactions. Objective: to study the effect of thiotriazoline ointment and thiotriazoline ointment with silver nanoparticles on the state of the morphological structures of the skin of guinea pigs after local UVI. Material and methods of research. The study involved 132 albino guinea pigs weighing 400-500 g, divided into 4 groups: 1 - intact, 2 - control (guinea pigs subjected to local UVI), 3 and 4 main ones. The third main group included guinea pigs that after UVI were administered thiotriazoline ointment in the treatment and prophylactic regime, the fourth main group included guinea pigs that after UVI were administered thiotriazoline ointment with silver nanoparticles in the same mode as Group 3. Ointments were applied 1 hour before irradiation and daily until erythema disappeared. Ultraviolet erythema was caused by irradiation in 1 minimum erythemal dose. After 2, 4 hours, on the 3rd, 8th, 15th, 21st, 28th day, the fragments of irradiated skin were investigated using histochemical and morphometric methods (fibroblast density and epidermis thickness). Results. Morphological changes in the skin after applying ointments with antioxidant activity were unidirectional. It was revealed that in the early periods after irradiation, thiotrazoline ointment and thiotrazoline ointment with silver nanoparticles do not affect changes in the thickness of the epidermis, but statistically significantly reduce the density of fibroblasts in the dermis on the 3rd day of the experiment compared to the control group. In the later periods, under the influence of thiotriazoline ointment, a gradual decrease in the thickness of the epidermis, which reached the norm by the end of the experiment, was observed. On the 8th day, the maximum density of fibroblasts was recorded, in the subsequent periods of the experiment, the index gradually decreased, which was accompanied by collagenization of the papillary layer in the loci of damage to collagen and elastic fibers detected in 50% of cases. In later times, under the influence of thiotriazoline ointment with silver nanoparticles, the processes of restoring the morphological structures of the skin occurred faster. In parallel with the decrease in the density of fibroblasts in the loci of the previous damage to the collagen and elastic fibers of the papillary layer, thickening of collagen fibers was observed, replacing them with segments of destruction of elastic fibers. In this group, at the end of the experiment, the collagenization locus was small, single, occurring in 16.7% of cases. Conclusions Ointments with antioxidant activity exert a positive effect on the state of morphological structures of the skin, damaged as a result of local UVI, in erythemal and post-erythemic periods. In the early periods after the local UVI, there was a general tendency for the effect of both ointments, as they reduced the density of fibroblasts on the 3rd day, but did not result in complete normalization. In the late period after local UVI , under the influence of thiotriazoline ointment and thiotriazoline ointment with silver nanoparticles, thickness of the epidermis (by 21st and 15th day, respectively) and density of fibroblasts (by the 28th day) decreased to normal while without treatment both indicators exceeded the norm by several times for 28 days of the experiment.


Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2632
Author(s):  
Henrique Silvano Arruda ◽  
Eric Keven Silva ◽  
Nayara Macêdo Peixoto Araujo ◽  
Gustavo Araujo Pereira ◽  
Glaucia Maria Pastore ◽  
...  

Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins’ applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.


2020 ◽  
Vol 2020 ◽  
pp. 1-12
Author(s):  
Alejandro Rubio-Melgarejo ◽  
Rosendo Balois-Morales ◽  
Yolotzin Apatzingan Palomino-Hermosillo ◽  
Graciela Guadalupe López-Guzmán ◽  
José Carmen Ramírez-Ramírez ◽  
...  

This work evaluates the effect of the pathogens Colletotrichum siamense and C. gloeosporioides on the response of soursop fruits. The bioactive compounds (total phenols, flavonoids, anthraquinones, coumarins, steroids, terpenoids, alkaloids, and saponins) were evaluated qualitatively in soursop pulp. Positive phytochemicals and antioxidant activity (DPPH•, ABTS•+, and FRAP) were quantified at day zero, one, three, and five. Fruits treated with C. gloeosporioides showed higher disease severity (P<0.05). Early fruit response (day one) was observed with both pathogens, increased the concentration of saponins and repressed the production of quercetin 3-O-glucoside (P<0.05). Likewise, C. siamense decreased total soluble phenols and flavonoids and increased antiradical activity DPPH•. Besides, C. gloeosporioides decreased the levels of kaempferol 3-O-rutinoside and ferulic acid (P<0.05). Regarding the late response (day three), both pathogens decreased the concentration of saponins and increased flavonoids and phytosterols (P<0.05). Nevertheless, C. siamense increased the levels of total soluble phenols, p-coumaric acid, kaempferol, and antiradical activity FRAP (P<0.05). Also, C. gloeosporioides repressed the production of quercetin 3-O-glucoside at day five (P<0.05). Soursop fruits had a response to the attack of Colletotrichum during ripening at physicochemical and oxidative levels, which is associated with the production of compounds related to the development inhibition of pathogens. Even so, soursop fruits showed higher susceptibility to C. gloeosporioides and higher sensitivity to the attack of C. siamense.


2015 ◽  
Vol 39 (6) ◽  
pp. 733-741 ◽  
Author(s):  
Keerti Bholah ◽  
Deena Ramful-Baboolall ◽  
Vidushi S. Neergheen-Bhujun

RSC Advances ◽  
2018 ◽  
Vol 8 (21) ◽  
pp. 11731-11743 ◽  
Author(s):  
Baotang Zhao ◽  
Jing Liu ◽  
Xin Chen ◽  
Ji Zhang ◽  
Junlong Wang

Antioxidant activity of NTWP-II, evaluated in vitro, indicates that NTWP-II has good potential as a natural antioxidant used in the food industry.


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