scholarly journals Changes of Main Nutrient Components and Volatile Flavor Substances in Processing of Canned Bamboo Shoots

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 293
Author(s):  
Jiaojiao Tang ◽  
Zhixin Zhang ◽  
Shilin Zheng ◽  
Ning Gao ◽  
Zongjun Li ◽  
...  
Keyword(s):  
Amino Acids ◽  
Total Sugar ◽  
Raw Material ◽  
Total Phenols ◽  
Steam Sterilization ◽  
Orange Oil ◽  
Flavor Components ◽  
Bamboo Shoots ◽  
Volatile Flavor ◽  
Total Amino Acids

Canned bamboo shoots, a popular endurable storage product preserved by canning, can be used directly as a raw material for preparing dishes and processing many other downstream products. Fermentation and high temperature sterilization are decisive for product quality. During 3 days of fermentation at 25 °C, the protein and total amino acids of bamboo shoots increased remarkably and the total phenols changed a little. After steam sterilization, the total sugar decreased by 56.82%, and the protein of bamboo shoots decreased from 2.41 ± 0.04 g/100 g to 2.03 ± 0.30 g/100 g. The process significantly increased from zero the total sugar, protein and total amino acids in sterilization bamboo shoots soaking solution. GC-MS-ROAV was used for the detection of volatile flavor substances (VFCs) of bamboo shoots and soaking solution in the four processing stages. Fermented bamboo shoots after 72 h showed a strong aroma of orange oil, which was the evaluator’s preferred aroma. In the process of sterilization, Maillard reaction leads to the increase of pyrazines and furans in bamboo shoots and soaking solution, including dibenzofuran, furaneol, trimethyl-pyrazine and 2,3-dimethyl-pyrazine. Due to these volatile flavor components, the sterilized bamboo shoots spread a light caramel and cocoa flavor.

scholarly journals Response of total phenols, flavonoids, minerals, and amino acids of four edible fern species to four shading treatments

PeerJ ◽  
2020 ◽  
Vol 8 ◽  
pp. e8354 ◽  
Author(s):  
Yanlin Wang ◽  
Shanshan Gao ◽  
Xingyuan He ◽  
Yan Li ◽  
Yue Zhang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Light Intensity ◽  
Essential Amino Acids ◽  
Scientific Basis ◽  
Pteridium Aquilinum ◽  
Total Phenols ◽  
Full Sunlight ◽  
Fern Species ◽  
Total Amino Acids

Total phenols, flavonoids, minerals and amino acids content were investigated in leaves of four fern species grown under four shading treatments with different sunlight transmittance in 35% full sunlight (FS), 13% FS, 8% FS and 4% FS. The leaves of four fern species contain high levels of total phenols and flavonoids, abundant minerals and amino acids, and these all were strongly affected by transmittance. Total phenols and flavonoids content were significantly positively correlated with transmittance, while minerals and total amino acids content were significantly negatively correlated with transmittance, a finding that supports research into how higher light intensity can stimulate the synthesis of phenols and flavonoids, and proper shading can stimulate the accumulation of minerals and amino acids. Matteuccia struthiopteris (L.) Todaro (MS) had the highest total phenols content, Athyrium multidentatum (Doll.) Ching (AM) showed the highest total amino acids, total essential amino acids content, Osmunda cinnamomea (L) var. asiatica Fernald (OCA) exhibited the highest total non-essential amino acids and flavonoids content. Pteridium aquilinum (L.) Kuhn var. latiusculum (Desy.) Underw. ex Heller (PAL) exhibited the highest minerals content. This research can provide a scientific basis for the cultivation and management of those four fern species.

scholarly journals Biochemical Constituents and Nutritive Evaluation of Some Less Known Wild Edible Plants from Senapati District, Manipur, India

2016 ◽  
Vol 8 (3) ◽  
pp. 370-372 ◽  
Author(s):  
Sanjita Chanu KONSAM ◽  
Kangjam Tilotama DEVI ◽  
Jekendra Singh SALAM ◽  
Potshangbam Kumar SINGH
Keyword(s):  
Amino Acids ◽  
Proximate Composition ◽  
Crude Protein ◽  
Mineral Content ◽  
Total Sugar ◽  
Wild Edible Plants ◽  
Total Soluble Protein ◽  
Edible Plants ◽  
Nutritive Values ◽  
Total Amino Acids

Ten lesser known wild edible plants (WEPs) from Senapati District, Manipur, were analyzed for their proximate composition and mineral content. The study revealed that different WEPs have crude fat content that ranged between 0.41 - 21.5%, total sugar was found to be between 2.00 - 59.00%, total soluble protein between 1.40 - 8.0% and total amino acids between 1.50 - 5.25 mg/100 g respectively, whereas the highest and the lowest crude protein contents were recorded in H. macrocarpa (27.56%) and S. suaveolens (4.37%) respectively. Among the micronutrients, the highest amounts of Fe, Mn, Zn, Cu and Co were recorded in C. hirsuta (155.50 mg/100 g), E. acuminata (105.50 mg/100 g), S. suaveolens (76.50 mg/100 g in Zn and 24.0 mg/100 g in Cu) and R. ellipticum (3.0 mg/100 g), while the lowest amounts were recorded in E. phaseoloides (61.50 mg/100 g), O. indicum (1 mg/100 g), E. acuminate (17.50 mg/100 g) and C. montana (0.5 mg/100 g) respectively. Higher amounts of Ca and Mg were observed in all the plants studied, ranging from 458 to 765 mg/100 g in Ca and 148.50 to 995.0 mg/100 g in Mg. E. lineolatum indicated the highest amount of Ca by containing 765.0 mg/100 g, while A. ciliata recorded the highest value of Mg by containing 995.0 mg/100 g. The nutritive values of the ten WEPs were found to be comparable or even higher than the conventional vegetables, with respect to proteins and minerals, especially for Ca, Mg, Fe, Mn and Zn respectively.

scholarly journals Response of total phenols, flavonoids, minerals, and amino acids of four edible fern species to four shading treatments

2019 ◽  
Author(s):  
Yanlin Wang ◽  
Shanshan Gao ◽  
Xingyuan He ◽  
Yan Li ◽  
Yue Zhang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Light Intensity ◽  
Essential Amino Acids ◽  
Scientific Basis ◽  
Mineral Elements ◽  
Pteridium Aquilinum ◽  
Total Phenols ◽  
Full Sunlight ◽  
Fern Species ◽  
Total Amino Acids

Total phenols, flavonoids, minerals content and amino acids content were investigated in four fern species grown under four shading treatments with different transmittance of 35% full sunlight (FS), 13% FS, 8% FS and 4% FS. The four fern species contain high levels of total phenols and flavonoids, as well as abundant mineral elements and amino acids. The total phenols, flavonoids, minerals and amino acids content were strongly affected by transmittance, the total phenols and flavonoids content were significantly positively correlated with transmittance, and minerals and total amino acids content were significantly negatively correlated with transmittance. Higher light intensity can effectively stimulate the synthesis of phenols and flavonoid, and proper shading can stimulate the accumulation of amino acids. In addition, Matteuccia struthiopteris (L.) Todaro (MS) had the highest total phenols content, Athyrium multidentatum (Doll.) Ching (AM) showed the highest total amino acids, total essential amino acids content, Osmunda cinnamomea (L) var. asiatica Fernald (OCA) exhibited the highest total non-essential amino acids content and flavonoids content, and Pteridium aquilinum L. Kuhn var latiusculum (Desy.) Underw. ex Heller (PAL) exhibited the highest minerals content. This will provide a scientific basis for the cultivation and management of four fern species.

scholarly journals Response of total phenols, flavonoids, minerals, and amino acids of four edible fern species to four shading treatments

2019 ◽  
Author(s):  
Yanlin Wang ◽  
Shanshan Gao ◽  
Xingyuan He ◽  
Yan Li ◽  
Yue Zhang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Light Intensity ◽  
Essential Amino Acids ◽  
Scientific Basis ◽  
Mineral Elements ◽  
Pteridium Aquilinum ◽  
Total Phenols ◽  
Full Sunlight ◽  
Fern Species ◽  
Total Amino Acids

Total phenols, flavonoids, minerals content and amino acids content were investigated in four fern species grown under four shading treatments with different transmittance of 35% full sunlight (FS), 13% FS, 8% FS and 4% FS. The four fern species contain high levels of total phenols and flavonoids, as well as abundant mineral elements and amino acids. The total phenols, flavonoids, minerals and amino acids content were strongly affected by transmittance, the total phenols and flavonoids content were significantly positively correlated with transmittance, and minerals and total amino acids content were significantly negatively correlated with transmittance. Higher light intensity can effectively stimulate the synthesis of phenols and flavonoid, and proper shading can stimulate the accumulation of amino acids. In addition, Matteuccia struthiopteris (L.) Todaro (MS) had the highest total phenols content, Athyrium multidentatum (Doll.) Ching (AM) showed the highest total amino acids, total essential amino acids content, Osmunda cinnamomea (L) var. asiatica Fernald (OCA) exhibited the highest total non-essential amino acids content and flavonoids content, and Pteridium aquilinum L. Kuhn var latiusculum (Desy.) Underw. ex Heller (PAL) exhibited the highest minerals content. This will provide a scientific basis for the cultivation and management of four fern species.

Volatile Flavor Components in BOP Black Teas of Sri Lanka

2018 ◽  
Vol 24 (4) ◽  
pp. 76-80
Author(s):  
Tae-Uk Kim ◽  
Sung-Hee Choi
Keyword(s):  
Sri Lanka ◽  
Flavor Components ◽  
Volatile Flavor

Volatile Flavor Components in Uva Black Teas of Sri Lanka

2018 ◽  
Vol 24 (1) ◽  
pp. 72-76
Author(s):  
Tae-Uk Kim ◽  
Sung-Hee Choi
Keyword(s):  
Sri Lanka ◽  
Flavor Components ◽  
Volatile Flavor

Research Regarding Content in Amino-acids and Biological Value of Proteins from Polyodon spathula Sturgeon Meat

2017 ◽  
Vol 68 (5) ◽  
pp. 1063-1069
Author(s):  
Cristina Simeanu ◽  
Daniel Simeanu ◽  
Anca Popa ◽  
Alexandru Usturoi ◽  
Dan Bodescu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Nutritive Value ◽  
Essential Amino Acids ◽  
Meat Production ◽  
Age Group ◽  
Chemical Methods ◽  
Biological Value ◽  
Polyodon Spathula ◽  
The One ◽  
Total Amino Acids

Polyodon spathula sturgeon breed is successfully reared in Romania in many fishery farms for meat production and it is capitalized on domestic market as consumption fish. In the current paper were studied a number of 1400 sturgeons from Polyodon spathula breed (1200 individuals of one summer - P.s.0+ and 200 individuals of fourth summers - P.s.3+). From this flock were weighted around 10%, for each age group, and for laboratory determinations were chosen 10 fishes for each age with the corporal mass close to the group mean. After analysing the fillets gathered from the studied fishes for establishing the chemical characteristics, nutritive and biological values of proteins were drawn some interesting conclusions. So, regarding chemical composition we notice that in the meat of analysed fishes water is in a rate of 75.41% at P.s.3+ and 78.37% for P.s.0+; proteins - between 18.08% for P.s.0+ and 19.89% for P.s.3+, values which place those fishes in the group of protein fishes; lipids - between 2.45% and 3.45%, values which situated those sturgeons in category of fishes with a low content in lipids; collagen � 3.83% at P.s.0+ and 4.14% at P.s.3+ which indicate low values for proteins of weak quality in the meat of those sturgeons. Study of nutritive value for the analysed fishes indicate the fact that fishes P.s.0+ have a mediocre nutritive value, having the ratio w/p of 4.33 while sturgeons P.s.3+ were placed in the 2nd category � fishes with a good nutritive value (rate w/p = 3.79). Energetic value of the studied fillets was 97.39 kcal/100 g for P.s.0+ and 114.31 kcal/100 g for P.s.3+, which enlightened an increase of nutritive value with aging, fact especially due to accumulation of adipose tissue. Study of proteins quality, through the presence of those 8 essential amino-acids in the meat of analysed fishes, show the fact that at sturgeons P.s.0+ proportion of essential amino-acids was 20.88% from total amino-acids, while at sturgeons P.s.3+ was 26.23%, fact which enlightened an increasing of proteins� biological value with fish aging. This fact was also shown by calculation of proteins� biological value through chemical methods (EAA index); calculated value for sturgeons P.s.0+ was a little bit lower (118.73) than the one calculated for sturgeons P.s.3+ (118.79).

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