scholarly journals Effect of Thermal Processing on Color, Phenolic Compounds, and Antioxidant Activity of Faba Bean (Vicia faba L.) Leaves and Seeds

Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1207
Author(s):  
Shu-Cheng Duan ◽  
Soon-Jae Kwon ◽  
Seok-Hyun Eom
Keyword(s):  
Antioxidant Activity ◽  
Faba Bean ◽  
Nutritional Value ◽  
Cooking Methods ◽  
Thermal Treatments ◽  
Nutritional Values ◽  
Beneficial Effects ◽  
Young Leaves ◽  
Dry Heating ◽  
Positive Correlations

The leaves and seeds of the faba bean are good sources of L-3,4-dihydroxyphenylalanin (L-dopa), and are usually eaten with thermal cooking methods. However, little information is available on the effect of thermal treatments on their nutritional value. We compared the changes in color, contents of L-dopa, vitamin C (Vc), total phenolics (TP), total flavonoids (TF) and antioxidant activity after dry heating or steaming faba bean leaves and seeds. The young leaves provided higher values of all the estimate factors, regardless of the thermal treatment. Steaming significantly degraded nutritional values of the leaves, but less changed in seeds, whereas dry heat maintained these attributes. The contents of L-dopa, Vc, TP and TF were shown to have strongly positive correlations with antioxidant activity in the leaves, whereas only L-dopa content was positively correlated with antioxidant activity of the seeds. Faba leaves contained relatively high L-dopa which possessed strong antioxidant activity compared to the Vc. As L-dopa is an important contributor to the antioxidant activity of faba leaves and seeds, consuming L-dopa from leaves may provide beneficial effects not only regarding Parkinson’s Disease.

PENGARUH SUBSTITUSI TEPUNG BUAH LINDUR (Bruguiera Gymnorrhiza) TERHADAP KARAKTERISTIK ORGANOLEPTIK, NILAI GIZI DAN AKTVITAS ANTIOKSIDAN BROWNIES

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Wd Wd Sitti Aisyah Nurul Fahlani ◽  
Tamrin Tamrin ◽  
Kobajashi Togo Isamu
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
National Standards ◽  
Bruguiera Gymnorrhiza ◽  
Nutritional Values ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test ◽  
Color Texture

ABSTRACT                     This study aimed to analyze the effect of lindur fruit flour substitution on organoleptic characteristics, nutritional value, and antioxidant activity of lindur fruit flour brownies. This research was conducted using a completely randomized design (CRD) with various percentages of formulation of substitution of lindur fruit flour:wheat flour, namely M1 = (100%:0%), M2 = (90%:10%), M3 = (80%:20 %), M4 = (70%:30%), and M5 = (60%:40%). The research data were analyzed using analysis of variance, with further testing using Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the HCN content of lindur fruit flour reached 21.81 mg/kg. The M3 treatment was the most preferred treatment by the panelists with hedonic rating scores of color, texture, aroma, and taste reached 4.14 (like), 4.13 (like), 3.79 (like), and 4.30 (like), respectively. The nutritional values of selected M3 brownies show that it contained 30.57% water, 1.20% ash, 3.70% fat, 5.63% protein, and 58.90% carbohydrate. Analysis of antioxidant activity in selected M3 brownies was 465.58 ppm which is categorized as very weak. It can be concluded that the substitution of lindur fruit flour in making brownies had a very significant effect on color, texture, and taste. However, the effect was not significant on the aroma and the analysis of the nutritional value of the selected treatment. The brownie product substituted with lindur fruit flour met the national standards for water, ash, and fat contents.Keyword: Brownies, Lindur Fruit ABSTRAK    Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung buah lindur terhadap karakteristik organoleptik, nilai gizi, dan aktivitas antioksidan brownies tepung buah lindur. Penelitian ini dilakukan dengan menggunakan Rancangan Acak  Lengkap  (RAL) dengan berbagai presentase formulasi, substitusi tepung buah lindur: tepung terigu yaitu M1 =  (100% : 0%), M2 = (90% : 10%), M3 = 80% : 20%), M4 = (70% : 30%), dan M5 = (60% : 40%). Data hasil penelitian dianalisis menggunakan sidik ragam (Analysis of Varian), dengan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan analisis kadar HCN tepung buah lindur yaitu 21,81 mg/kg. Perlakuan M3 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,14 (suka), tekstur  4,13 (suka), aroma 3,79 (suka) dan rasa 4,30 (suka). Analisis Nilai gizi produk browies tepilih M3 meliputi kadar air (30,57%), kadar abu (1,20), Kadar lemak (3,70%), kadar protein (5,63%) dan kadar karbohidrat (58,90%). Analisis aktivitas antioksidan pada brownies terplih M3 yaitu 465,58 ppm dengan kategori sangat lemah. Dapat disimpulkan bahwa substiusi tepung buah lindur pada pembuatan brownies berpengaruh sangat nyata terhadap warna, tekstur, dan rasa. Tetapi berpengaruh tidak nyata terhadap aroma. dan analisis nilai gizi perlakuan terpilih. Berdasarkan standar mutu SNI brownies, bahwa produk brownies substitusi tepung buah lindur sudah memenuhi standar mutu SNI untuk kadar air dan kadar abu serta kadar lemak.Kata kunci:   Brownies, tepung, Buah Lindur

Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms

2016 ◽  
Vol 68 (3) ◽  
pp. 287-297 ◽  
Author(s):  
Irene Roncero-Ramos ◽  
Mónica Mendiola-Lanao ◽  
Margarita Pérez-Clavijo ◽  
Cristina Delgado-Andrade
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
Cooking Methods ◽  
Cultivated Mushrooms

scholarly journals Integral use of Isabel grapes to elaborate new products with nutritional value and functional potential

2021 ◽  
Vol 24 ◽  
Author(s):  
Francyeli Araújo Silva ◽  
Graciele da Silva Campelo Borges ◽  
Marcos dos Santos Lima ◽  
Rita de Cássia Ramos do Egypto Queiroga ◽  
Maria Manuela Estevez Pintado ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Beneficial Effect ◽  
Nutritional Value ◽  
New Products ◽  
Antioxidant Properties ◽  
High Fiber ◽  
Beneficial Effects ◽  
Functional Potential ◽  
Simulated Digestion

Abstract The benefits of grape consumption are widely recognized and mostly due to phenolic compounds. These beneficial effects will depend on the bioaccessibility of these compounds on grape and its derivatives. This study elaborated two formulations of Isabel grape preparation: PAX (with agave and xylitol) and PS (with sucrose); and two formulations of Isabel grape flour: FAX (from the PAX process residues) and the FS (from the PS process residues). The products were analyzed regarding their nutritional and antioxidant properties; their phenolic compounds’ bioaccessibility was also verified through a simulated digestion model. The preparation and flour exhibited relevant sugars levels (10.83-49.71 g 100 g-1). Those produced with natural sweeteners had a reduction in sugar concentration of 51% and 29% for preparation and flour, respectively, compared to formulations with sucrose, with the high fiber content in the flour is being further highlighted (20.14-21.95 g 100 g-1). The catechin (2.37-28.11 mg 100 g-1) was the most bioaccessible compound (22% to 168%), which together with the caftaric acid (2.31-69.43 mg 100 g-1) and malvidin 3-glucoside (8.65-16.47 mg 100 g-1) represent the compounds observed in greater quantity. The preparations showed higher bioaccessibility regarding grapes and flours for most of the phenolic compounds. Furthermore, the products elaborated presented higher values of anthocyanins and antioxidant activity than the in natura grape, highlighting the beneficial effect of grape processing.

scholarly journals Effect of different cooking methods on chemical composition, nutritional values, and sensory properties of Jack bean (Canavalia ensiformis) tempe

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 327-333
Author(s):  
F.A. Purwandari ◽  
E.D.N. Annisa ◽  
A.T. Rachmawati ◽  
D. Puspitasari ◽  
R. Wikandari ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Protein Content ◽  
Fermented Food ◽  
Point Of View ◽  
Cooking Methods ◽  
Mineral Contents ◽  
Nutritional Values ◽  
Jack Bean ◽  
Frying Process ◽  
A Value

Having high protein content, jack bean is a promising resource for making tempe, a traditional fermented food commonly consumed in Indonesia. The current research aimed to investigate the effect of different cooking methods (boiling, steaming, frying, and baking) on a chemical, nutritional, and sensory aspects of jack bean tempe. The results showed that the highest protein content and antioxidant activity of the processed tempe were obtained by steaming method with a value of 380.3 g/kg and 57.8%, respectively. The steaming process could maintain protein and mineral contents as well as the antioxidant activity. The boiled tempe had six time lower of phytic acid compared to that of control. The baking and frying process increased five to six-fold of the fat content, while reduced the protein content by 30%. For the sensory evaluation, the baked tempe obtained the highest score. In conclusion, from a nutritional point of view, steaming is the best method for cooking jack bean tempe, while in term of sensory, baking is recommended.

scholarly journals All Aspects of Antioxidant Properties of Kombucha Drink

2021 ◽  
Vol 12 (3) ◽  
pp. 4018-4027
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Human Beings ◽  
Healthy Human ◽  
Factors Affecting ◽  
Beneficial Effects ◽  
Main Factors

Nowadays people chose their food and drinks carefully as they are aware of the role of their diet in staying healthy. Human beings are looking for safe, healthy food to get the essential nutrients and have health effects simultaneously. Kombucha, a unique drink, is claimed to have various beneficial effects, and the antioxidant activity is one of the most important ones. Kombucha is mainly based on black and green tea and sugar, but meanwhile, it has been produced by many additional raw materials such as fruit peels, rice, wheat, barley, and honey to add nutritional value and consumer acceptance. This review paper describes the fermentation, biochemistry, and microbiology of kombucha, and also the chemical composition of kombucha was explained along with the main factors affecting the properties of kombucha. This study reviews all aspects of kombucha's antioxidant properties and mentioned the main factors affecting its antioxidant activity.

scholarly journals Nutritional values and acceptability of syrups produced after blending carrots, sweet potatoes, and tomatoes

2020 ◽  
Vol 44 (1) ◽  
Author(s):  
Ibrahim Mahmoud Ahmed Ibrahim ◽  
Hamed Mohamed Hassanin Khashaba
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Health Effects ◽  
Sweet Potato ◽  
Nutritional Value ◽  
Total Phenols ◽  
Sweet Potatoes ◽  
Nutritional Values ◽  
Overall Acceptability ◽  
And Storage

Abstract Background The artificial syrups on the market are known with many harmful health effects for using unnatural colors and flavors. This study evaluated the effect of different compositions of syrups and storage on the quality and nutritional value of syrups produced from three types of high nutritional vegetables such as carrot, sweet potato, and tomato, at weighting ratios T1 (6:2:2), T2 (5:3:2), T3 (4:4:2), T4 (3:5:2), and T5 (2:6:2). Pasteurization was performed at 85 °C/25 s for concentrated syrup at 65°Brix. Physicochemical analyses were applied to the recovered drink at 14°Brix every 2 months for 6 months. Results Ascorbic acid, carotenoids, lycopene, color values, total phenols, and antioxidant activity gradually decreased in all treatments during storage, while acidity and browning increased. Increasing sweet potatoes about 4% or decreasing under 3% harmed the overall acceptability of the syrups. Conclusion Finally, the findings revealed that T2 and T3 were the most suitable samples on storage. Therefore, our data recommended producing syrups from carrot, sweet potato, and tomato with the same composition of T2 and T3, which give a more attractive taste and flavor similar to apricot juice.

Antidiabetic Properties of Medicinal Mushrooms with Special Reference to Phellinus Species: A Review

2020 ◽  
Vol 10 ◽  
Author(s):  
Thekkuttuparambil A Ajith ◽  
Kynoor K Janardhanan
Keyword(s):  
Nutritional Value ◽  
Modern Medicine ◽  
Lifestyle Changes ◽  
Controlled Clinical Trials ◽  
Chronic Complications ◽  
Medicinal Mushrooms ◽  
Beneficial Effects ◽  
First Line Therapy ◽  
Public Health Challenge ◽  
Microvascular Diseases

: Diabetes remains the major public health challenge to 21st century. It is strongly related to lifestyle changes. Most chronic complications of diabetes are macrovascular and microvascular diseases resulting from the existing hyperglycemic status. Failure of first line therapy which is based on diet modifications and exercise, conventional treatment using antihyperglycemic agents with different mechanisms of action will be implemented for type II diabetes in modern medicine. Higher Basidiomycetes mushrooms are highly praised for their nutritional value and pharmacological properties. They have long been used traditionally for the maintenance of health, prevention and treatment of various human ailments. Reports indicate the beneficial effects of medicinal mushrooms in diabetes treatments. However, scientific evidences are insufficient to make definitive conclusions on the efficacy of individual medicinal mushrooms. Mushrooms belong to the genera Phellinus such as Phellinus linteus, Phellinus ribis, Phellinus rimosus and Phellinus igniarius. They possess significant hypoglycemic effect in experimental diabetic models. However, well-designed controlled clinical trials are needed to establish their safety and bioactivity.

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