scholarly journals Nutritional characterization and technological functional properties of marolo pulp flour

2020 ◽  
Vol 9 (4) ◽  
pp. e51942826
Author(s):  
Jéssyca Santos Silva ◽  
Clarissa Damiani ◽  
Thays Lorrayne Lavrinha e Silva ◽  
Edson Pablo da Silva ◽  
Mariana Crivelari da Cunha ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Beta Carotene ◽  
Food Products ◽  
Insoluble Fraction ◽  
Food Ingredient ◽  
Total Carotenoids ◽  
Total Dietary Fiber

The flour from the pulp of marolo (Annona crassiflora Mart.) is an important source of fiber, however, its use as a food ingredient requires investigation as to its functionality. Thus, this work aimed to evaluate the physical, chemical, nutritional and technological functional properties of the flour obtained from the pulp of marolo, thus verifying its potential application in food products. The analyzes performed on the flour were proximal composition, mineral composition, vitamin C content, total carotenoids, beta-carotene, antioxidant activity and technological functional properties. The flour presented considerable amounts of fibers, especially the insoluble fraction, being 25.47 g.100g-1, 8.57 g.100g-1 for soluble dietary fiber and 34.04 g.100g-1 for total dietary fiber. . The levels of vitamin C and total carotenoids, observed in the flour of the pulp of marolo, were 173.77 mg.100g-1, 0.56 mg.100g-1 and 0.08 mg.100g-1, respectively. The minerals that showed the highest concentration in the pulp flour were phosphorus (1768.53 mg.kg-1) and calcium (1512.73 mg.kg-1). The antioxidant activity was more effective when performed in aqueous extraction. The flour has shown to have important technological functional properties, such as solubility in water and the ability to form emulsion. Therefore, marolo pulp flour has the potential to be commercialized and used in food products in order to improve and enrich its nutritional and technological qualities.

scholarly journals Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars

2018 ◽  
Vol 2018 ◽  
pp. 1-12 ◽  
Author(s):  
Jéssyca Santos Silva ◽  
Clarissa Damiani ◽  
Edson Pablo Silva ◽  
Cristiane Rodrigues Gomes Ruffi ◽  
Eduardo Ramirez Asquieri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Nutritional Value ◽  
Physical Analysis ◽  
Healthy Foods ◽  
Total Carotenoids ◽  
Total Dietary Fiber ◽  
Sensory Acceptance ◽  
Nutritional Components ◽  
Annona Crassiflora

Due to increasing consumer demand for healthy foods, attempts are being made to improve their nutritional value. Thus, there is a necessity to develop food bars enriched with dietary fiber and palatable nutritional components. The aim of this study was to evaluate the shelf life of food bars, prepared with different proportions of marolo pulp flour (20, 30, 40, and 50% replacement of oatmeal) for six-month storage, through nutritional and physical analysis, as well as sensory acceptance. The total dietary fiber content showed an average of 7.1 g·100 g−1. There was a significant increase in antioxidant activity, vitamin C, and total carotenoids content according to increasing concentration of marolo pulp flour in the food bars. In sensory evaluation, the food bar with addition of 50% marolo pulp flour showed higher averages for all evaluated attributes and was the favorite by the evaluators.

Chemical Composition, Antioxidant Activity and Functional Properties of Mango (Mangifera indica L. var Perlis Sunshine) Peel Flour (MPF)

2015 ◽  
Vol 754-755 ◽  
pp. 1065-1070 ◽  
Author(s):  
Shazliana Aizee Abidin Noor ◽  
Nadherah Mohamad Siti ◽  
Nor Jaafar Mahmad
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Mangifera Indica ◽  
Proximate Analysis ◽  
Total Phenolic ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Phenolic Contents ◽  
Mango Peel

This study was to investigate the proximate composition, total antioxidant activity and functional properties of mango (Mangifera indica L. var Perlis Sunshine) peel flour. The proximate analysis (g/100g) was determined as carbohydrate (84.6%), fat (4.0%), total protein (1.6%), total dietary fiber (54.2%), soluble dietary fiber, (SDF) (20.0%), insoluble dietary fiber, (IDF) (34.2%) and calories (381 kcal/100g). The studies also indicated that mango peel flour from Perlis Sunshine varieties can neutralized DPPH radicals by neutralized 80.00% of free radicals, thus contained about 22.4 mg/g of total flavonoids contents (TFC) values and 21.7 mg/g of total phenolic contents (TPC) values. Functional properties of between wheat flour and mango peel flour concentration were analyzed in terms of water and oil holding capacity, foaming capacity and stability, swelling capacity, emulsion activity and stability, and bulk density, respectively. The present data may provide guideline for food formulation based on Perlis Sunshine mango peel flour.

scholarly journals Comparative Assessment of the Basic Chemical Composition and Antioxidant Activity of Stevia rebaudiana Bertoni Dried Leaves, Grown in Poland, Paraguay and Brazil—Preliminary Results

2021 ◽  
Vol 11 (8) ◽  
pp. 3634
Author(s):  
Teresa Leszczyńska ◽  
Barbara Piekło ◽  
Aneta Kopeć ◽  
Benno F. Zimmermann
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Vitamin C ◽  
Dietary Fiber ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Stevia Rebaudiana ◽  
Steviol Glycosides ◽  
Total Polyphenols ◽  
Stevia Rebaudiana Bertoni

This study compares the content of basic nutrients (proteins, fats, digestible carbohydrates, dietary fiber and ash), steviol glycosides, selected antioxidants (vitamin C, total polyphenols) and antioxidant activity in dried leaves of Stevia rebaudiana Bertoni cultivated in Poland, Paraguay and Brazil and available in the direct sale. The basic chemical composition was determined by standard AOAC (Association of Official Analytical Chemists) methods. Content of steviol glycosides was determined by the UHPLC-UV chromatographic method. Total polyphenols content was expressed as gallic acid equivalent (GAE) and catechins equivalent (CE). Antioxidant activity was measured as ABTS●+ free radical scavenging activity. Dried leaves of S. rebaudiana grown in Poland had significantly higher contents of dietary fiber, and lower protein and ash content, compared to those derived from Paraguay and Brazil. The former had, however, considerably higher contents of total steviol glycosides, stevioside and rebaudioside D, compared to the remaining two plants. In the Paraguay-derived dried leaves, the content of rebaudioside A, C, E and rubusoside was found to be significantly lower. Dried leaves of S. rebaudiana Bertoni, cultivated in Poland, contained substantially more vitamin C and a similar content of total polyphenols, compared to those from Brazil and Paraguay. The examined material from Brazil and Paraguay plantations showed similar antioxidant activity, while that obtained from Polish cultivation was characterized by a significantly lower value of this parameter.

scholarly journals Wheat Bran Dietary Fiber: Promising Source of Prebiotics with Antioxidant Potential

2017 ◽  
Vol 6 (2) ◽  
pp. 1 ◽  
Author(s):  
Aynur Gunenc ◽  
Christina Alswiti ◽  
Farah Hosseinian
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Wheat Bran ◽  
Functional Foods ◽  
Titratable Acidity ◽  
Total Dietary Fiber ◽  
Bifidobacterium Lactis ◽  
Total Titratable Acidity ◽  
Phenolic Profiles ◽  
Promising Source

The potential of wheat bran (WB) addition as a prebiotic source were demonstrated using yogurt with probiotics (Lactobacillus acidophilus and Bifidobacterium lactis). Yogurts (with 4% WB) were significantly (P < 0.05) different in total bacterial counts (9.1 log CFU/mL), and total titratable acidity % (TTA, 1.4%) compared to controls during 28 days cold storage (4°C). Additionally, WB-total dietary fiber contents and their bound phenolic profiles were investigated as well as the antioxidant activity of WB-water extractable polysaccharides (WEP) was studied. HPLC analysis of alkaline hydrolyzed DF fractions showed that insoluble DF had higher phenolic acids (84.2%) content than soluble DF (15.8%). Also, crude-WEP showed stronger antioxidant activity compared to purified-WEP with an ORAC of 71.88 and 52.48 µmol TE/g, respectively. Here we demonstrate WB has potentials as a source of prebiotics, which may have the potentials for functional foods and nutraceutical applications.

scholarly journals Evaluation of Nutritional and Functional Properties of Squash Pulp Powder from Cameroon and Squash Base Biscuit

2021 ◽  
pp. 1-13
Author(s):  
Demasse Mawamba Adelaïde ◽  
Assonfack Vanissa ◽  
Boudjeka Guenkam Vanessa ◽  
Djeukeu Asongni William ◽  
Dongho Dongmo Fabrice Fabien ◽  
...  
Keyword(s):  
Vitamin C ◽  
Functional Properties ◽  
Water Solubility ◽  
Absorption Capacity ◽  
Carotenoid Content ◽  
Micronutrient Deficiencies ◽  
Total Carotenoids ◽  
Nutrient Contents ◽  
Overall Acceptability ◽  
Orange Pulp

Aims: The aim of this study was to evaluate the nutritional and functional properties of powder from 2 Cameroonians squash pulp species (Cucurbita moschata Yellow and Orange pulp, and Cucurbita pepo orange pulp) and squash pulp-base biscuit to promote the integration of squash in the diet to help fight against micronutrient deficiencies and non-communicable diseases Methodology: The squash were cleaned and the pulp was blanched in boiling water for 3 minutes and dried at 60 °C for 24 h. The dried pulp was then finely crushed and sieved to obtain the powder. The proximal composition, the levels of macronutrients, vitamin C, carotenoids and minerals were determined as well as the functional properties. The powder sample with the highest carotenoid content was substituted by wheat flour in the proportions 0%, 5%, 10%, 15% and 20% for the biscuit formulation. Sensory properties (color, taste and overall acceptability) and total carotenoids content of the biscuit were then evaluated. Results: The nutrient contents per 100g of powder were 1.65g, 6.38-23.36 mg, 15.70-20.54 mg, 102.56-119.65 mg respectively for crude fibers, total carotenoids, vitamin C and potassium. Water absorption capacity (WAC), Water holding capacity (WHC) and oil holding capacity (OHC) varied from 7.50-8.25, 3.35-6.05 and 1.02-2.04 respectively. Values of swelling capacity (SC) and water solubility index (WSI) varied from 119-140 and 15-17.63, 314-348 and 22.33-24.9, 388-459 and 35.08-38.75 at room temperature, 65°C and 95°C respectively. Sensory analysis of the biscuits showed that the biscuit made with 10% of squash powder was the most appreciated and contained 2.29 mg/100g of total carotenoids. Conclusion: Regular consumption of these Cameroonians squash pulp powder or foods formulated with them could help to combat nutritional disease.

Comparison of nutritional composition, chemical preservative, and glutamic acid content of canned food with freshly cooked and home-cooked food products

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 310-321
Author(s):  
Muhammad Ezzudin R. ◽  
X.X. Lim ◽  
Uthumporn U. ◽  
N.Y. Shariffa ◽  
C.L. Liew
Keyword(s):  
Glutamic Acid ◽  
Dietary Fiber ◽  
Food Products ◽  
Food Samples ◽  
Canned Food ◽  
Total Dietary Fiber ◽  
Promising Alternative ◽  
Nutritional Values ◽  
Canned Tuna ◽  
Cooked Food

Thermal preservation using the canning method is a promising alternative for retaining the maximum quality of the foods. Recently, the rising awareness of the nutritional value of canned products has received the attention of various researchers, as canned food can offer both healthy and convenient solutions to consumers. The present study reported the nutritional values and presence of food additives and preservatives in different Ayam BrandTM canned foods in tomato sauce namely sardines (CS), mackerel (CM) and baked beans (CB), canned tuna flakes in water (CTF) and canned tuna in mayonnaise (CTM) compared to the fresh and home-cooked food samples. The canned products, CS and CM contain significantly higher (p<0.05) amounts of Omega-3 but are lower in protein compared to their fresh counterparts. The calcium compositions of canned sardines and mackerels are 10-fold higher than fresh and home-cooked, contributed by the soft and brittles bones which enriched with calcium. The nutritional values of canned products were maintained throughout the storage period throughout the span of 3 years, with insignificant changes (p>0.05). Regardless of canned or fresh food samples, there was no total dietary fiber, benzoic acid, sorbic acid and sulfur dioxide detected in all samples except for the dietary fiber in the baked beans. CS and CTM contained significantly (p<0.05) higher amounts of glutamic acid than their fresh counterparts and the glutamic acid in all canned products ranging from 0.001-0.37 mg/g which is within the acceptable daily intake of 13 g/day. The natural glutamic acid was contributed by the raw materials of fish and tomato sauces themselves. No MSG was detected in all canned products. Therefore, it is safe to consume canned food products that greatly representing fresh and home-cooked foods without compromising with the nutritional values

scholarly journals Comparative Studies on Different Citrus Cultivars: A Revaluation of Waste Mandarin Components

Antioxidants ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 517 ◽  
Author(s):  
Giulia Costanzo ◽  
Maria Rosaria Iesce ◽  
Daniele Naviglio ◽  
Martina Ciaravolo ◽  
Ermenegilda Vitale ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Photosynthetic Pigment ◽  
Citrus Reticulata ◽  
Total Polyphenols ◽  
Total Carotenoids ◽  
Citrus Clementina ◽  
Total Chlorophyll Content ◽  
Photosynthetic Pigment Content ◽  
Seed Extracts

Peel, pulp and seed extracts of three mandarin varieties, namely Phlegraean mandarin (Citrus reticulata), Kumquat (Citrus japonica), and Clementine (Citrus clementina) were compared and characterised in terms of photosynthetic pigment content, total polyphenols amount, antioxidant activity and vitamin C to assess the amount of functional compounds for each cultivar. The highest polyphenols content was found in the Phlegraean mandarin, especially in peel and seeds, whereas Kumquat exhibited the highest polyphenols amount in the pulp. The antioxidant activity was higher in the peel of Phlegraean mandarin and clementine compared to Kumquat, which showed the highest value in the pulp. The antioxidant activity peaked in the seeds of Phlegraean mandarin. The vitamin C in the Phlegraean mandarin was the highest in all parts of the fruit, especially in the seeds. Total chlorophyll content was comparable in the peel of different cultivars, in the pulp the highest amount was found in clementine, whereas kumquat seeds showed the greatest values. As regards total carotenoids, peel and pulp of clementine exhibited higher values than the other two cultivars, whereas the kumquat seeds were the richest in carotenoids. Among the analysed cultivars Phlegraean mandarin may be considered the most promising as a source of polyphenols and antioxidants, compared to the clementine and Kumquat, especially for the functional molecules found in the seeds. Moreover, regardless of cultivars this study also highlights important properties in the parts of the fruit generally considered wastes.

Recovery of dietary fiber and polyphenol from grape juice pomace and evaluation of their functional properties and polyphenol compositions

2017 ◽  
Vol 8 (1) ◽  
pp. 341-351 ◽  
Author(s):  
LuLu Zhang ◽  
MengTing Zhu ◽  
Ting Shi ◽  
Cong Guo ◽  
YouSheng Huang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Grape Juice ◽  
Phenolic Composition

Our results indicated that the phenolic composition is essential for the antioxidant activity of “antioxidant dietary fiber (ADF)”.

scholarly journals Validation of Cocoa Shell as a Novel Antioxidant Dietary Fiber Food Ingredient: Nutritional Value, Functional Properties, and Safety

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 773-773
Author(s):  
Miguel Rebollo-Hernanz ◽  
Silvia Cañas ◽  
Yolanda Aguilera ◽  
Vanesa Benitez ◽  
Andrea Gila-Díaz ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Nutritional Value ◽  
Antioxidant Properties ◽  
Potential Candidate ◽  
Oral Toxicity ◽  
Food Ingredient ◽  
Sustainable Food ◽  
Cocoa Shell

Abstract Objectives To study the nutritional value of cocoa shell, analyzing the chemical composition and functional properties as antioxidant, hypoglycemic and hypocholesterolemic effects, as well as validate the safety of cocoa shell as a sustainable food ingredient. Methods Proximate composition was determined following the AOAC methods. Soluble and insoluble fractions of dietary fiber (DF) were determined using enzymatic-gravimetric and chemical methods. The phenolic profile was analyzed by UPLC-MS/MS and antioxidant properties were tested using ABTS. Furthermore, physicochemical, hypoglycemic, and hypocholesterolemic properties were assessed in vitro. Acute and subchronic oral toxicity experiments were performed following OECD Guidelines 452 and 408 (5 male and 5 female C57BL/6 mice per group, vehicle/cocoa shell) to assess the food safety of cocoa shell flours. Results Cocoa shell was composed of carbohydrates (62%), proteins (16%), and fat (2%). DF represents 59%, being the insoluble dietary fiber (IDF) the main fraction (82%). IDF fraction was constituted by lignin (58%) and polysaccharides (42%); cellulose was inferred as the main polysaccharide of IDF, followed by hemicelluloses (arabinans and galactans). High content of phenolic compounds (33.7 mg/g) was shown, being a significant phenolic fraction (51%) bound to DF, which confers cocoa shell its antioxidant potential (73.1 mg Trolox eq/g). The main phenolics were protocatechuic acid, (−)-epicatechin, and (+)-catechin. Cocoa shell exhibited adequate water and oil holding properties to be included in food matrices. During in vitro digestion, starch hydrolysis and dialyzed glucose diminished (34 and 13%, respectively) due to α-amylase inhibition (18%) and glucose adsorption (31%). Cocoa shell also inhibited cholesterol and bile salts absorption (72 and 70%, respectively). The intake of acute (2000 mg/kg) and subcronical (1000 mg/kg) doses of the ingredient did not cause significant lesions in selected isolated vital organs (liver, spleen, and kidney) nor changes in histological parameters, ensuring the safety of this sustainable food ingredient. Conclusions Results validate the use of cocoa shell as an antioxidant dietary fiber ingredient, being a safe potential candidate to be incorporated in the development of foods for specific health uses. Funding Sources Ministry of Science and Innovation.

scholarly journals Nutrients and bioactive compounds of pulp, peel and seed from umbu fruit

2019 ◽  
Vol 49 (4) ◽  
Author(s):  
Leilson de Oliveira Ribeiro ◽  
Eliseth de Souza Viana ◽  
Ronoel Luiz de Oliveira Godoy ◽  
Sidinea Cordeiro de Freitas ◽  
Suely Pereira Freitas ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Total Carotenoids ◽  
Fresh Pulp ◽  
Main Barrier ◽  
By Products

ABSTRACT: The objective of this research was to evaluate the nutritional composition and bioactive compounds of whole umbu fruit, including pulp, seed and peel, and also of a commercial umbu pulp. Samples of the fractions and of commercial pulp were analyzed for determination of minerals and proximate composition, total phenolic and antioxidant activity. Pulps and peel were also analyzed for vitamin C and carotenoids contents. Commercial pulp presented better nutritional composition than fresh pulp (P<0.05) and the peel presented higher phenolic content and antioxidant activity than seed. Peel also stood out by its vitamin C (79 mg.100 g-1) and total carotenoids (2,751 µg.100 g-1) contents, showing that, as the main barrier of the fruit for its protection, it is a fraction rich in bioactive compounds. The highest dietary fiber and iron contents were observed in umbu seed (P<0.05). Therefore, umbu by-products may be ingredients proper for development of food richer in nutrients and bioactive compounds.

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