scholarly journals Evaluation of Functional, Nutritional and Bioactive Properties of Gluten Free Muffins Utilizing Industrial By-Products of Baby Corn

2021 ◽  
pp. 1-6
Author(s):  
Kaur Kamaljit ◽  
Sharma Anchit
Keyword(s):  
Finger Millet ◽  
Antioxidant Properties ◽  
Pasting Properties ◽  
Total Phenol Content ◽  
Gluten Free ◽  
Corn Flour ◽  
Chelating Activity ◽  
Metal Chelating ◽  
Bioactive Properties ◽  
By Products

This study was planned to utilize by-products of baby corn, which was powdered upon drying. Different formulations containing baby corn: defatted soya: plantain: finger millet flours at 10:65:20:5, 15:55:20:10, 20:45:20:15 and 25:35:20:20 were prepared and analyzed for functional, nutritional and bioactive properties of the blended flours and muffins. The outcomes indicated that incorporation of baby corn flour had enhanced functional and pasting properties of the blended flours. The addition of baby corn flour increased the antioxidant properties and metal chelating activity of blended flours. The incorporation of baby corn flour had contributed better retention of antioxidant potential during baking as muffins with 25% baby corn showed more increase in antioxidant properties than 10% baby corn muffins. Hardness and specific volume of muffins increased, while total phenol content decreased significantly with increment in the level of baby corn flour. On the basis of sensory analysis muffins prepared with 20% level of baby corn flour was selected best. This study concluded that by-products of baby corn can be utilized for development of gluten free muffins with better nutrition and bioactive properties.

Functional and Antioxidant Properties of Angelwing Clam (Phplas orientalis) Hydrolysate Produced using Alcalase

2014 ◽  
Vol 11 (1) ◽  
pp. 29
Author(s):  
Nonnah Ismail ◽  
Juliana Mahmod ◽  
Awatif Khairul Fatihin Mustafa Kamal
Keyword(s):  
Antioxidant Properties ◽  
Enzyme Concentration ◽  
Degree Of Hydrolysis ◽  
Emulsifying Properties ◽  
Hydrolysis Time ◽  
Chelating Activity ◽  
Metal Chelating ◽  
Metal Chelating Activity ◽  
Intermediate Concentration ◽  
As Solubility

In this study, Hydrolysate from angelwing clam (Pholas orientalis) was produced at 0, 1, 2 and 3 hrs and E/S ratio of0.5 and 3%using alcalase where the pH and temperature were kept constant at pH 8.5 and 60°C, respectively. The hydrolysates were analysed for antioxidant and functional properties such as solubility, emulsifying properties and water and oil holding capacity. Degree of hydrolysis (DH), yield, functional and antioxidant properties were influenced by the hydrolysis time and E/S ratio. Higher enzyme concentration (E/S 3%) and longer hydrolysis time increased the DH. Yield was higher at E/S 3% but reduced with hydrolysis time. Longer hydrolysis time produced more soluble hydrolysate and higher metal chelating activity but lower in emulsifying properties and DPPH activity. Higher enzyme concentration resulted in increase only in solubility and metal chelating activity. This study revealed that enzymatic hydrolysis using alcalase should be performed at shorter hydrolysis time using intermediate concentration of enzyme (E/S between 0.5 to 3%) in order to produce angelwing clam hydrolysate with collectively good functional and antioxidant properties. 

scholarly journals Malting Process Effects on Antioxidant Activity of Finger Millet and Amaranth Grains

2015 ◽  
Vol 5 (1) ◽  
pp. 1 ◽  
Author(s):  
Sara Najdi Hejazi ◽  
Valerie Orsat
Keyword(s):  
Antioxidant Activity ◽  
Finger Millet ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Total Phenol Content ◽  
Gluten Free ◽  
Phenol Content ◽  
Process Effects ◽  
Linear Correlations ◽  
Central Composite

Finger millet (Eleusine coracana) and amaranth (Amaranthus caudatus) are two nutritious and gluten-free grains with high contents of phenolic compounds. Phenols are known as the main source of antioxidants, with numerous health benefits. Being rich in phenol makes these grains good choices for the functional food industry. In this study, the effects of malting/germination factors, duration and temperature, on the phenolic content and antioxidant activities of these grains are thoroughly investigated and optimized. Based on a central composite design, the grains were germinated for 24, 36, and 48 hrs at 22, 26, and 30. Both temperature and duration factors are found to be significantly influential on the monitored quantities. While malting of amaranth grains for 48 hrs at 26 increased the total phenol content four times, in case of millet, a 25% reduction was observed. Linear correlations between the included phenol content and antioxidant activity in terms of DPPH and ABTS scavenging activities were observed.

Functional and Antioxidant Properties of Angelwing Clam (Pholas orientalis) Hydrolysate Produced using Alcalase

2014 ◽  
Vol 11 (1) ◽  
pp. 29
Author(s):  
Normah Ismail ◽  
Juliana Mahmod ◽  
Awatif Khairul Fatihin Mustafa Kamal
Keyword(s):  
Antioxidant Properties ◽  
Enzyme Concentration ◽  
Degree Of Hydrolysis ◽  
Emulsifying Properties ◽  
Hydrolysis Time ◽  
Chelating Activity ◽  
Metal Chelating ◽  
Metal Chelating Activity ◽  
Intermediate Concentration ◽  
As Solubility

In this study, hydrolysate from angelwing clam (Pholas orientalis) was produced at 0, 1, 2 and 3 hrs and E/S ratio of 0.5 and 3% using alcalase where the pH and temperature were kept constant at pH 8.5 and 60°C, respectively. The hydrolysates were analysed for antioxidant and functional properties such as solubility, emulsifying properties and water and oil holding capacity. Degree of hydrolysis (DH), yield, functional and antioxidant properties were influenced by the hydrolysis time and E/S ratio. Higher enzyme concentration (E/S 3%) and longer hydrolysis time increased the DH. Yield was higher at E/S 3% but reduced with hydrolysis time. Longer hydrolysis time produced more soluble hydrolysate and higher metal chelating activity but lower in emulsifying properties and DPPH activity. Higher enzyme concentration resulted in increase only in solubility and metal chelating activity. This study revealed that enzymatic hydrolysis using alcalase should be performed at shorter hydrolysis time using intermediate concentration of enzyme (E/S between 0.5 to 3%) in order to produce angelwing clam hydrolysate with collectively good functional and antioxidant properties.

scholarly journals Foliar anti-diabetic and antioxidant potential of a promising accession of Amaranthus hypochondriacus L.: GC-MS based evidences

2018 ◽  
Vol 7 (2) ◽  
pp. 121-126
Author(s):  
Manashi Aditya ◽  
◽  
Soumen Bhattacharjee ◽  
Keyword(s):  
Lipid Peroxidation ◽  
Hydroxyl Radical ◽  
Leaf Extract ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Antioxidant Potential ◽  
Amaranthus Hypochondriacus ◽  
Chelating Activity ◽  
Metal Chelating

The present study makes an effort to investigate the foliar neutraceutical potential of a promising green accession of a seed amaranth (Amaranthus hypochondriacus, accession no. IC94661) based on anti-lipid peroxidation property, reducing power, metal chelating activity, hydroxyl radical scavenging property, antidiabetic factor and GC-MS based identification of hydroxyl containing phytochemicals. Methanol and aqueous fractions possessed exhibited better anti-lipid peroxidation, reducing, hydroxyl radical scavenging, and metal chelating properties in the experimental accession. Estimation of anti-diabetic factors from the young leaf extract also revealed significantly high α-glucosidase and α- amylase inhibition properties. When GC-MS study was carried out, it exhibited presence of several hydroxyls containing phytochemicals in the accession, some of which are having antioxidant properties. Taken as a whole, the data not only provide evidence of rich sources of marker antioxidant properties but also the availability of several phytochemicals with hydroxyls, in support of its rich pharmaceutical potential

scholarly journals Determination of Nutritional and Bioactive Properties of Peptides in Enzymatic Pea, Chickpea, and Mung Bean Protein Hydrolysates

2008 ◽  
Vol 91 (4) ◽  
pp. 947-956 ◽  
Author(s):  
Rotimi E Aluko
Keyword(s):  
Mung Bean ◽  
Bioactive Peptides ◽  
Human Diseases ◽  
Chelating Activity ◽  
Treatment And Prevention ◽  
Bioactive Properties ◽  
Chemical Hydrolysis ◽  
Ace Activity ◽  
By Products

Abstract Within the primary structure of many pea and mung bean proteins are peptide sequences that can potentially be used in the formulation of therapeutic products for the treatment and prevention of human diseases. However, these peptide sequences need protease treatments before they can be released free of the parent proteins. Unlike chemical hydrolysis, enzymatic treatment enables more efficient tailoring of peptide products without formation of toxic by-products or destruction of amino acids. This review provides information on current methods that have been used to convert inactive pea and mung bean proteins into bioactive peptides. It focuses on 3 main bioactive properties, such as inhibitions of (1) angiotensin converting enzyme (ACE) activity; (2) calmodulin (CaM)-dependent enzymes; and (3) copper-chelating activity. ACE is an established marker for hypertension, high levels of some CaM-dependent enzymes are risk factors for various human diseases including cancer and Alzheimer's disease, and high vascular copper concentrations may potentiate atherosclerosis. Also reviewed are the production and evaluation of activity of hypoallergenic peptides that may offer protection against anaphylactic reactions. The 3 main proteins discussed are chickpea, mung bean, and field pea.

scholarly journals Comparative Studies on Phytochemical Screening and in Vitro Antioxidant Activities of Aqueous Extracts of Anacardium Occidentale Leaves and Nuts

2020 ◽  
Vol 1 (4) ◽  
Author(s):  
Philip O. Amira ◽  
Adebayo S. Daramola ◽  
Chikwado E. Muoghalu ◽  
Oluwamodupe B. Ojo
Keyword(s):  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Anacardium Occidentale ◽  
Aqueous Extracts ◽  
Phytochemical Screening ◽  
Dpph Assay ◽  
Chelating Activity ◽  
Metal Chelating ◽  
Total Antioxidant

Phytochemicals are plant-derived chemicals, which are beneficial to human health and disease. They are naturally occurring in the medicinal plants, vegetables, leaves and roots that have defense mechanism and protect from various diseases as well inhibit, or delay the oxidation of other molecules by inhibiting the initiation or propagation of oxidizing chain reaction. Cashew (Anacardium occidentale) is one of the most important nut-bearing trees. Therefore comparative studies on the phytochemical screening and in vitro antioxidant activities on aqueous extracts of leaves and nuts of Anacardium occidentale were investigated to assess their antioxidant properties in different antioxidant property determination assays. Aqueous extracts of the Anacardium occidentale leaves and nuts revealed the presence of resin, flavonoids, phenols, carbohydrates, alkaloids and terpenoids. In addition, the aqueous leaf extract of the plant contained tannins, saponins, phlobatanins and steroids. The IC50 (µg/ml) values of the leaves’ extract were  36.77 ± 1.11, 1.71 ± 0.10, 1.01 ± 0.07, 0.11 ± 0.002 and 0.99 ±0.22 for total antioxidant capacity (AAE), ferric reducing antioxidant activity (AAE), diphenyl picryl hydrazyl (DPPH) assay, nitric oxide (NO) scavenging activity and metal chelating activity respectively. On the other hand, the IC50 (µg/ml) values of the nuts’ extract were  34.85 ± 0.27, 1.37 ± 0.02, 4.65 ± 0.19, 8.65 ± 0.09 and 3.54 ±0.05 for total antioxidant capacity (AAE), ferric reducing antioxidant activity (AAE), diphenyl picryl hydrazyl (DPPH) assay, nitric oxide (NO) scavenging activity and metal chelating activity respectively. Consequently, even though both extracts exhibited remarkable in vitro antioxidant properties, the leaf extract seemed to have better performance with respect to the parameters investigated.

scholarly journals Evaluation of antioxidants activity of some tree barks grown in Libya (Al Jabal Al Akhdar) Pinus halepensis Mill, Pistacia lentiscus L, Juniperus phoenicea L

2021 ◽  
Vol 2 (1) ◽  
pp. 060-066
Author(s):  
Ahmed MA Hamad ◽  
Milud A Altaiaf
Keyword(s):  
Pinus Halepensis ◽  
Antioxidant Properties ◽  
Pistacia Lentiscus ◽  
Chelating Activity ◽  
Metal Chelating ◽  
Metal Chelating Activity ◽  
Tree Barks ◽  
Juniperus Phoenicea ◽  
Al Jabal Al Akhdar ◽  
Anti Oxidant

The aim of the present study investigated anti-oxidant activity of various methanol-water extracts from tree barks grown in Libya (Al Jabal AL Akhdar) by four anti-oxidant assays FRAP. DPPH. H2O2 and Metal chelating activity. Additionally, these antioxidant activities were compared with BHA, BHT as reference antioxidants. Tree bark has a large, diverse class of compounds, many with antioxidant properties. This study showed FRAP inhibitory activity of the Pinus halepensis bark extracts 56.8%, while Juniperus phoenicea L 57.6%, and Pistacia lentiscus L bark extracts was 69.2% The DPPH radical scavenging in the bark extracts exerted an inhibition of 66.8 %, 62.3% ,74.6% for Pinus halepensis, Juniperus phoenicea and Pistacia lentiscus L respectively. While H2O2 activity shows variation, ranging from 67. 8 to 81. 3%. The Metal chelating activity of the barks extract was 59% in Pinus halepensis and 57% in Juniperus phoenicea L bark extracts furthermore Pistacia lentiscus L was 67.8% in addition the Metal chelating activity of BHT and BHA 92%, 94% respectively. The high antioxidant activity of bark was founded in Pistacia lentiscus L bark extracts.

scholarly journals Effect of hydrothermal treated corn flour addition on the quality of corn-field bean gluten-free pasta

2018 ◽  
Vol 10 ◽  
pp. 02003 ◽  
Author(s):  
Ahlem Dib ◽  
Agnieszka Wójtowicz ◽  
Leila Benatallah ◽  
Abdallah Bouasla ◽  
Mohammed Nasreddine Zidoune
Keyword(s):  
Hydrothermal Treatment ◽  
Desirability Function ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Field Bean ◽  
Gluten Free ◽  
Corn Flour ◽  
Corn Field ◽  
Textural Parameters ◽  
The Impact

Corn semolina supplemented by field bean semolina in ratio of 2/1 (w/w) were used for obtaining protein and fiber enriched gluten-free pasta. The effect of hydrothermal treatment of corn flour on its applicability as gluten-free pasta improver was tested. A central composite design involving water hydration level and the amount of hydrothermal treated corn flour were used. Instrumental analyses of pasta (cooking loss, water absorption capacity, hydration and pasting properties, textural parameters and microstructure) were carried out to assess the impact of experimental factors. Results showed that hydrothermal treatment of corn flour affected in different extent on pasta properties, improving cooking and textural characteristics of pasta. The optimum formulation of corn-field bean contained 7.41 g of treated corn flour and 77.26 mL of water was selected on the base of desirability function approach with value of 0.825 which showed the best pasta properties. Obtained results showed also that addition of treated flour induced significant differences (p < 0.05) in all parameters in comparison with control pasta.

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