scholarly journals Biofortification of Sweetcorn with Iodine: Interaction of Organic and Inorganic Forms of Iodine Combined with Vanadium

Agronomy ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 1720
Author(s):  
Marlena Grzanka ◽  
Sylwester Smoleń ◽  
Łukasz Skoczylas ◽  
Dominik Grzanka
Keyword(s):  
Food Systems ◽  
Higher Plants ◽  
Sugar Content ◽  
Antagonistic Effect ◽  
Soil Application ◽  
Total Sugar Content ◽  
Combined Application ◽  
Iodine Compounds ◽  
Maize Grain ◽  
Inorganic Iodine

Around the world, maize cultivation is an essential part of food systems for humans and animals. Effective reactions against the occurrence of diseases related to the deficiency of elements in the human diet are related to the biofortification of plant species of broad importance, including maize. The enrichment of maize with iodine is difficult due to the poor transport of this element to the plant’s generative organs. In marine algae, vanadium is part of the structure of the enzyme iodine-dependent peroxidase (vHIPO) that catalyzes the uptake of cellular iodine (I) and its volatilization as I2. The relationship between iodine and vanadium in higher plants, however, is not well-known. The aim of this research was to determine the effect of vanadium fertilization and the interactions of organic and inorganic iodine compounds with vanadium under soil application. In the pot experiment, NH4VO3 was applied to the soil in two doses of 0.1 and 1 μmol·dm−3 both separately and in combination, with the following iodine compounds: 5-iodosalicylic acid (5-ISA), 2-iodobenzoic acid (2-IBeA), potassium iodide (KI), and potassium iodate (KIO3). The iodine compounds were also applied independently to vanadium, while in the control combination, fertilization was performed without I and V. Iodine compounds were applied with doses calculated using the molar mass of this element (i.e., 10 μmol·dm−3 I). The highest level of iodine accumulation in grains (regardless of fertilization with V) was obtained after the application of organic compounds 5ISA and 2IBeA. A lower dose of vanadium (0.1 μmol·dm−3) in combination with KI and KIO3 increased the accumulation of iodine in leaves, roots, and grains compared to the combination without the additional application of vanadium. The combined application of vanadium in both doses with 2-IBeA most effectively stimulated the transport and accumulation of iodine to the maize grain. Under the combined application of 5-ISA and vanadium (10 μmol·dm−3), we observed the stimulating effect of this organic iodine compound on the accumulation of vanadium in the roots as well as the antagonistic effect of vanadium in combination with 5-ISA on the accumulation of iodine in the roots, leaves, and maize grain. Vanadium accumulated mainly in the roots, where the content of this element increased proportionally to its dose. The soil application of 5-ISA increased the total sugar content and vitamin C content in the grain.

scholarly journals Physicochemical characteristics of Bambara groundnut dietary fibres extracted using wet milling

2016 ◽  
Vol Volume 112 (Number 1/2) ◽  
Author(s):  
Yvonne Maphosa ◽  
Victoria. A. Jideani ◽  
◽  
Keyword(s):  
Food Systems ◽  
Sugar Content ◽  
Physicochemical Characteristics ◽  
Bambara Groundnut ◽  
Bulking Agents ◽  
Wet Milling ◽  
Fat Replacers ◽  
Total Sugar Content ◽  
Dietary Fibres ◽  
Milling Method

Abstract The objectives of this study were to extract soluble and insoluble dietary fibres from four Bambara groundnut (BGN) varieties (black-eye, brown-eye, brown and red) using the wet milling method and evaluate their physicochemical properties. The swelling capacities of brown-eye (6.5 g/mL) and black-eye (6.2 g/mL) fibres were higher (p≤0.05) than those of red (6.0 g/mL) and brown (5.5 g/mL) fibres while the water holding capacities of black-eye and brown-eye fibres (2.84 g and 2.83 g water/g sample) were higher (p≤0.05) than those of brown and red fibres. The bulk densities of insoluble dietary fibres (IDFs) and soluble dietary fibres (SDFs) ranged between 0.57 g/mL (red) to 0.67 g/mL (brown-eye) and 0.46 g/mL (brown-eye) to 0.57 g/mL (black-eye), respectively. The oil binding capacities (OBCs) of SDFs ranged between 2.78 g oil/g sample (brown) and 4.03 g oil/g sample (brown-eye) while the OBC of all IDFs did not differ (p>0.05), ranging between 1.52 g oil/g sample (brown) and 1.40 g oil/g sample (brown-eye and black-eye). Black-eye and brown-eye dietary fibres had higher phenolic and total sugar content. The findings of this study indicate the potential of BGN fibres in food systems as fat replacers, emulsion stabilisers, water binders, bulking agents, thickeners and nutritional additives.

scholarly journals Effect of Vanadium on the Uptake and Distribution of Organic and Inorganic Forms of Iodine in Sweetcorn Plants during Early-Stage Development

Agronomy ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 1666
Author(s):  
Marlena Grzanka ◽  
Sylwester Smoleń ◽  
Peter Kováčik
Keyword(s):  
Thyroid Hormones ◽  
Human Body ◽  
Higher Plants ◽  
Early Stage ◽  
Essential Element ◽  
Activity Level ◽  
Iodine Uptake ◽  
Iodine Compounds ◽  
Inorganic Iodine ◽  
The Impact

Iodine and vanadium are elements that are closely related to organisms in water environments. Iodine and vanadium are known as “beneficial elements” that stimulate the growth and development of higher plants. Iodine is an essential element for the synthesis of the thyroid hormones triiodothyronine and thyroxine in the human body, with vanadium also known to be involved in the synthesis of thyroid hormones. The cooperation of both elements in the human body and in algae presents a question regarding the impact of vanadium interaction on iodine uptake in higher plants. The absorption of iodine from seawater in algae is known to be more efficient in the presence of vanadium, with key role in this process played by the iodoperoxidase enzyme, with vanadium acting as a cofactor. The study of the nature of the absorption of iodine by higher plants, and in particular by crops such as corn, remains insufficiently studied. The aim of this study was to investigate the effect of vanadium on iodine uptake via vanadium-dependent iodoperoxidase (vHPO) activity in sweetcorn plants (Zea mays L. subsp. Mays Saccharata Group) “Złota Karłowa”. The experiment was carried out with organic and inorganic iodine compounds, namely potassium iodide (KI), potassium iodate (KIO3), 5-iodosalicylic acid (5-ISA), and 2-iodobenzoic acid (2-IBeA), each used in a dose of 10 μM. These compounds were applied with and without vanadium in the form of ammonium methavanadate (NH4VO3) at a dose of 0.1 μM. A double control was used, the first without iodine and vanadium and the second with vanadium but without iodine. Root length, root mass, and above-ground weight were significantly higher after iodine and vanadium compared to controls. Plants were collected at the five true leaf stage. vHPO activity level was much higher in the roots than in the leaves, but greater variation in the leaves was observed between treatments in terms of vHPO activity. Vanadium was shown to accumulate in the roots. The use of a relatively low dose of vanadium may have caused changes in the accumulation of this element in the aerial parts of the plant, leaves, and shoots. Fertilization with iodine and vanadium compounds decreased the accumulation of most minerals, macroelements, and microelements compared to controls. The obtained results of iodine accumulation in individual parts after applying iodine and vanadium fertilization testify to the stimulating effect of vanadium on iodine uptake and accumulation.

Evaluation of Health Promoting Minerals of A. squamosa L. Based Products

2020 ◽  
Vol 16 (5) ◽  
pp. 802-807
Author(s):  
Shashi Bala ◽  
Vinod K. Nigam ◽  
Ambarish S. Vidyarthi
Keyword(s):  
Sugar Content ◽  
Sweet Taste ◽  
Proximate Analysis ◽  
Tribal Community ◽  
Nutritional Properties ◽  
Tropical Fruit ◽  
Total Sugar Content ◽  
Custard Apple ◽  
Health Promoting ◽  
Apple Products

Background: Annona squamosa L. (custard apple) is a tropical fruit known for its sweet taste, distinct flavour, and pleasant, aromatic creamy pulp. The fruit is traditionally used as different folk medicines by tribal community in India. The present study was focussed on the nutritional properties of custard apple based products like pulp, juice, jam, jelly and powder. Methods: Standard ICP-OES and recognized methods of analysis were used for investigation of minerals and biochemical constituents of process products of custard apple. Results: The proximate analysis showed the highest quantity of vitamin C as 32.5 mg/100g, 16.4 mg/100g, 15.8 mg/100g 16.85 mg/100g and 12.3 mg/100g in pulp, jam, jelly, juice and in powder with a total sugar content of 20.96, 51.26, 49.83, 13.17 and 33.5 g/100g for pulp, jam, jelly, juice and powder respectively. The content of calcium in different products of custard apple was observed as 64.25, 58.15, 55.20, 58.20 and 138.35 mg/100g while, the amount of iron as constituent was found as 2.8, 2.25, 2.25, 2.65, 5.45 mg/100g respectively. The observed value of potassium in pulp, juice, jam, jelly and powder was recorded as 428.00, 545.50, 415.0, 411.9 and 1094.5 mg/100g while the concentration of magnesium was found as 54.5 mg/100g in pulp, 65.0 mg/100g in juice, 45.5 mg/100g in jam, 41.2 mg/100g in jelly and 130.4 mg/100g in powder respectively. The study of analytes like As, Pb, Ni and Sn in custard apple products were found below the level of toxicity. Conclusion: The results obtained suggest that these underutilized fruits could greatly add in the improvement of the nutrition of consumers and promote good human health.

Mid and near Infrared Study of Carbohydrates by Canonical Correlation Analysis

1993 ◽  
Vol 1 (2) ◽  
pp. 99-108 ◽  
Author(s):  
P. Robert ◽  
M.F. Devaux ◽  
A. Qannari ◽  
M. Safar
Keyword(s):  
Correlation Analysis ◽  
Infrared Spectra ◽  
Canonical Correlation ◽  
Near Infrared ◽  
Sugar Content ◽  
Infrared Region ◽  
Total Sugar ◽  
Mid Infrared ◽  
Total Sugar Content ◽  
Near Infrared Spectra

Multivariate data treatments were applied to mid and near infrared spectra of glucose, fructose and sucrose solutions in order to specify near infrared frequencies that characterise each carbohydrate. As a first step, the mid and near infrared regions were separately studied by performing Principal Component Analyses. While glucose, fructose and sucrose could be clearly identified on the similarity maps derived from the mid infrared spectra, only the total sugar content of the solutions was observed when using the near infrared region. Characteristic wavelengths of the total sugar content were found at 2118, 2270 and 2324 nm. In a second step, the mid and near infrared regions were jointly studied by a Canonical Correlation Analysis. As the assignments of frequencies are generally well known in the mid infrared region, it should be useful to study the relationships between the two infrared regions. Thus, the canonical patterns obtained from the near infrared spectra revealed wavelengths that characterised each carbohydrate. The OH and CH combination bands were observed at: 2088 and 2332 nm for glucose, 2134 and 2252 nm for fructose, 2058 and 2278 nm for sucrose. Although a precise assignment of the near infrared bands to chemical groups within the molecules was not possible, the present work showed that near infrared spectra of carbohydrates presented specific features.

scholarly journals In vitro activity of allicin combined with two antibiotics on intestinal Shigella

2017 ◽  
Vol 6 (1) ◽  
pp. 25-29 ◽  
Author(s):  
Yuchi Jia ◽  
Xiaomei Wu
Keyword(s):  
Intestinal Tract ◽  
Inhibitory Concentration ◽  
Synergistic Effects ◽  
Antagonistic Effect ◽  
Additive Effects ◽  
In Vitro Activity ◽  
Antibacterial Effects ◽  
Combined Application ◽  
Combined Use

Abstract Objective We aimed to evaluate the combined antibacterial effects of allicin in combination with levofloxacin and ceftriaxone on Shigella isolated from the intestinal tract in vitro. Materials and Methods Using a checkerboard design, broth microdilution assay was used to test the effects of the compounds on the organism. We also determined the MIC of the two groups of antibacterial drugs against 30 strains of Shigella and calculated the fractional inhibitory concentration (FIC) index, to judge the combination effect. Result After the combined application of allicin and ceftriaxone the MIC decreased significantly. Distribution of the FIC index was as follows: FIC ≤0.5, accounting for 10%; 0.5< FIC ≤1.0, accounting for 60%; 1 < FIC ≤2, accounting for 30%; FIC >2, percentage is zero. After combined application of allicin and levofloxacin, distribution of FIC index was as follows: FIC≤0.5, ratio is zero; 0.5< FIC ≤1, accounting for 56.7%; 1 < FIC ≤2, accounting for 43.3%; FIC >2, ratio is zero. Conclusion After the combined use of ceftriaxone, levofloxacin, and allicin, most of the tests showed synergistic effects and additive effects on Shigella, while some of them showed no correlation and no antagonistic effect.

Investigation of the efficiency of beet syrup usage in products based on nutraceutical principles

2021 ◽  
Vol 12 (2) ◽  
Author(s):  
Yu Kryzhova ◽  
◽  
O Deyak ◽  
Keyword(s):  
Risk Factor ◽  
Human Health ◽  
Activity Index ◽  
Sugar Content ◽  
Control Sample ◽  
Food Product ◽  
Experimental Investigations ◽  
Energy Value ◽  
Total Sugar Content ◽  
Healthy Nutrition

The nature of nutrition is the most important factor determining human health. Proper healthy nutrition maintains health, plays an important role in preventing chronic diseases in modern humans. The level of food product quality must meet the human physiological needs for nutrients and energy, and healthy nutrition also includes the concept of the preventive effect of food, or food as a risk factor for chronic non-communicable diseases. When nutrients are in improper proportions, nutrition is considered incorrect, unhealthy, irrational, and may play a role as a risk factor for the development of human diseases. The paper substantiates the use of beet syrup and beet in ketchup technology and the benefits of the developed recipes for human health. It also covers the physicochemical composition of beet syrup, which contains 93.5% dry matter, and sugar composition and content in beet syrup: glucose, fructose, sucrose, and maltose, the total sugar content is 48.8 g/100 g that is 50.2 g/100 g less than common sugar. The ratio of prescription ingredients, established by experimental investigations on organoleptic parameters, is substantiated. The water activity index was investigated, which constituted 0.92 in the second sample, 0.93 – in the first sample, and 0.93 – in the control sample, which will have a positive effect on their shelf life. The examination of the chemical composition showed that the protein content in the first sample increased by 33%, in the second sample – by 56% compared to the control sample; the sugar content reduced by 42.7% in the first sample and by 50.6% in the second sample; the vitamin C content increased; the fiber content increased 3 times; the developed products are enriched with iron, phosphorus, and potassium. The Nutri-score calculation showed that the samples developed according to formulas №1 and №2 belong to categories A and B and are more balanced and beneficial to human health, which indicates the high nutritional value of the products. In terms of the energy value, the developed samples have an advantage over the control. The energy value (kcal/100 g) of the first sample is 100, the second sample – 89.5, and the control sample – 104.

scholarly journals Measurement of Total Sugar Content of Residue from Bioenergy Pig Excreta in Marsh-Gas Sinks

2013 ◽  
Vol 25 (16) ◽  
pp. 9421-9422 ◽  
Author(s):  
G. Peng ◽  
E.V. Davis ◽  
L.X. Wang ◽  
C.W. Zhang
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content

scholarly journals PHYSICO-CHEMICAL CHARACTERIZATION OF COCONUT ECOTYPES IN BENIN COASTAL ZONE

2021 ◽  
Vol 9 (8) ◽  
pp. 215-225
Author(s):  
Ulysse Ayihaou Daa-Kpode ◽  
Patrice Hodonou Avogbe ◽  
Gustave Djedatin ◽  
Daniel Datchiglo ◽  
Aristide Bakpe ◽  
...  
Keyword(s):  
Coastal Zone ◽  
Nutritional Value ◽  
Ph Value ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Chemical Characterization ◽  
Titratable Acidity ◽  
Total Sugar Content ◽  
Physico Chemical

Coconut water is highly consumed for refreshment due to its nutritional value. However, its nutritional value varies according to the ecotype and stage of maturity of ecotype. In order to identify best ecotypes with high nutritious value, a physico-chemical composition of ten (10) ecotypes was performed at earlier stage of maturity (3 months). The measured parameters were: coconut height, mass of water, total sugar content, soluble sugar content, protein, titratable acidity and pH.  The obtained results showed that all parameters vary from one ecotype to another. All coconut ecotypes contain water slightly acid with a pH value less than 7.  Furthermore, there is no relationship between physical and biochemical parameters. However, within characterized ecotypes, Ecotype_2, appeared to have the best biochemical composition with a significant amount of water. This study provided important informations related to physico-chemical characteristics of coconuts ecotypes found in the coastal zone.

scholarly journals Fertilizer circulation and nitrogen balance in the agrophytocenosis of sugar beet when acidizing typical chernozem (study with 15n)

2021 ◽  
Vol 36 ◽  
pp. 03017
Author(s):  
A.S. Avilov ◽  
N.Ya. Shmyreva ◽  
A.A. Zavalin ◽  
O.A. Sokolov
Keyword(s):  
Sugar Beet ◽  
Sugar Content ◽  
Mineral Fertilizers ◽  
Nitrogen Compounds ◽  
Gaseous Nitrogen ◽  
Typical Chernozem ◽  
Sugar Beets ◽  
Beet Root ◽  
Combined Application ◽  
Root Crops

The studies were carried out under the conditions of a microfield experiment on typical chernozem (Belgorod region) with two soils (pH 5.0 and 6.5) with the addition of urea (enriched in 15N, 17.1 at. %) And effluents from a pig-breeding complex (PSC) at doses of 6 and 12 g N/m2 (against the background of phosphate and potash fertilizers, P6K6). The largest amount of nitrogen was consumed by sugar beets with the combined introduction of CCA and urea (25.8 g N/m2). When the soil was acidified to pHsalt 5.0, the consumption of nitrogen in mineral fertilizers decreased by 15-18%, soil ni-trogen – by 21-52%, and waste nitrogen – by 16%. At the same time, the immobilization of nitrogen in the fertilizer decreased by 13-18%, and the loss of gaseous nitrogen compounds increased by 47-108%. The effluent from the pig-breeding complex increased the immobilization of nitrogen in mineral fertilizers (by 38-46%) and reduced gaseous nitrogen losses (by 22-44%). The highest stability and productivity (root crop yield 1654 g/m2, tops yield 239 g/m2) was exhibited by agrophytocenosis on soil with pH 6.5 with the combined application of CCA and urea. When the soil solution was acid-ified to pH 5.0, the yield of beet root crops decreased by 30% and the yield of tops – by 24%. On soil with pH 5.0, fertilizers increased the sugar content in root crops by 0.2-1.3%, on soil with pH 6.5, they decreased by 1.3-2.0%.

scholarly journals NUTRITIONAL COMPOSITION AND LIPID CONTENT OF SKIN AND MUSCLE OF WILD GIANT MOTTLE EELS ANGUILLA MARMORATA IN THUA THIEN HUE, VIETNAM

2020 ◽  
Vol 129 (3C) ◽  
Author(s):  
Kieu Thi Huyen ◽  
Nguyen Quang Linh
Keyword(s):  
Lipid Content ◽  
Nutritional Value ◽  
Sugar Content ◽  
Nutritional Composition ◽  
Human Consumption ◽  
Fish Skin ◽  
Total Sugar Content ◽  
Fish Meat ◽  
Anguilla Marmorata ◽  
Nutritional Components

In Vietnam, the giant mottle eel Anguilla marmorata is the most widely distributed species and being exploited for seed in aquaculture as well as for human consumption. This study aims to investigate the basic nutritional components of the fish. The eels were collected from six locations of Thua Thien Hue province, with weights from 5 to 3200 g. In addition, the content of lipid in skin and tissue was also examined. The results show that eel flesh has a relatively high nutritional value. The water, protein, lipid, and total sugar content of the fish meat is 60.4 ± 0.94%, 19.54 ± 4.31%, 18.2 ± 1.02%, and 1.34 ± 0.34 (mg/g), respectively. The nutritional components of the eel have a good correlation with the weight according to the equation: Y = a × ln (W) + b (where W is the weight of eels; Y is the content of nutritional components; a is the correlation coefficient b is a constant) with r > 0.9. The lipid content of the fish skin is higher than that of muscle and meat.

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