scholarly journals Low Acrylamide Flatbreads Prepared from Colored Rice Flours and Relationship to Asparagine and Proximate Content of Flours and Flatbreads

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2909
Author(s):  
Xueqi Li ◽  
Talwinder Kahlon ◽  
Selina C. Wang ◽  
Mendel Friedman
Keyword(s):  
Dry Matter ◽  
Proximate Analysis ◽  
Pigmented Rice ◽  
Nutritional Qualities ◽  
Health Promoting ◽  
Reported Health ◽  
Phenolic And Flavonoid ◽  
Phenolic And Flavonoid Compounds ◽  
Colored Rice

Acrylamide is a potentially toxic compound present in many plant-based foods, such as coffee, breads, and potato fries, which is reported to have carcinogenic, neurotoxic, and antifertility properties in vivo, suggesting the need to keep the acrylamide content of widely consumed food as low as possible. As pigmented rice contains bioactive phenolic and flavonoid compounds, the objective of this study was to potentially enhance the beneficial properties of flatbreads by evaluating the acrylamide content and proximate composition of 12 novel flatbreads prepared from the following commercial pigmented rice seeds: Black Japonica, Chinese Black, French Camargue, Himalayan Red, Long Grain Brown, Purple Sticky, Short Grain Brown, Wehani, Wild, Indian Brown Basmati, Organic Brown Jasmine, and Organic Jade Pearl. Although acrylamide levels ranged from 4.9 µg/kg in Long Grain Brown to 50.8 µg/kg in Chinese Black, the absolute values were all low (though statistically significantly differences existed among varieties). Acrylamide content did not correlate with its precursor asparagine. The variations in protein, carbohydrate, fat, ash, dry matter, and water content determined by proximate analysis, and the reported health benefits of colored rice cultivars used to prepare the flatbreads, might also be useful for relating composition to nutritional qualities and health properties, facilitating their use as nutritional and health-promoting functional foods.

scholarly journals Nutritional Qualities of Ginger Mutant Lines Grown in the Humid Tropical Agroecology of Nigeria

2020 ◽  
pp. 35-42
Author(s):  
M. N. Abua ◽  
M. A. Ittah ◽  
E. E. Obok ◽  
G. A. Iwo ◽  
R. E. Edugbo ◽  
...  
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Zingiber Officinale ◽  
Proximate Analysis ◽  
Matter Content ◽  
Dry Matter Content ◽  
Crude Fibre ◽  
Nutritional Qualities ◽  
Important Quality ◽  
Mutant Lines

The present study was aimed to determine the variations in nutritional qualities of 15 mutant lines and two landraces of ginger (Zingiber officinale). Fifteen (15) gamma (γ)-ray induced mutants lines and two landraces of ginger were planted in 2017 early cropping season in the Teaching and Research Farm, Department of Crop Science, Faculty of Agriculture, Forestry and Wildlife Resources Management, University of Calabar, Calabar, Nigeria. To evaluate the nutritional qualities of these seventeen ginger genotypes at maturity, proximate analysis was carried out in the Biochemistry Laboratory of the National Root Crop Research Institute Umudike, Abia State, Nigeria. Using standard and official protocols of the Association of Official Analytical Chemists (AOAC). Results showed that the ginger lines varied significantly (P < 0.01) in all their proximate attributes. The moisture content ranged from 10.13% (UG1) to 12.95% (UG2). Mean dry matter was 88.89%; UG1 and UG2 had the highest (89.89%) and lowest (87.05%) dry matter content, respectively. Mean crude protein was 7.74%; UG2-9-01 and UG2-11-03 had the highest (8.25%) and lowest (7.29%) crude protein respectively. UG1-5-38 and UG1-5-22 had the highest (8.12%) and lowest (6.41%) crude fibre content respectively. The oleoresin content ranged from (6.25%) in UG2-9-01 to (9.09%) in UG1-11-07. UG1-5-04 and UG1-5-22 had the highest (2.88%) and lowest (2.22%) ash content respectively. UG2-9-01 had the highest carbohydrate content of (65.10%). While UG1-5-52 had the lowest (61.27%) The result showed that the ginger lines used in this study had high mean carbohydrate (62.85%) and protein (7.74%) contents as such can be used as supplementary sources of these nutrients for human and livestock. UG1-7-24, UG1-11-07 and UG1-5-18 with high oleoresin contents of 9.11%, 9.09% and 9.05% respectively are recommended to ginger breeders as useful genotypes for improving other ginger lines through micropropagation techniques especially when breeding for oleoresin quality, which is an important quality of ginger. In conclusion, further evaluation and testing of these ginger lines is recommended.

scholarly journals The estimation of the digestibility and metabolizable energy content of ruminant feedingstuffs from the gas production when they are incubated with rumen liquor in vitro

1979 ◽  
Vol 93 (1) ◽  
pp. 217-222 ◽  
Author(s):  
K. H. Menke ◽  
L. Raab ◽  
A. Salewski ◽  
H. Steingass ◽  
D. Fritz ◽  
...  
Keyword(s):  
Dry Matter ◽  
Energy Content ◽  
Proximate Analysis ◽  
Gas Production ◽  
Metabolizable Energy ◽  
Maize Starch ◽  
Crude Fibre ◽  
Crude Fibre Content

SUMMARYA rapid method for measuring gas production during incubation of feedingstuffs with rumen liquor in vitro is described. Gas production in 24 h from 200 mg feed dry matter was well correlated with digestibility of organic matter, determined in vivo with sheep. Multiple regression analysis, when it included data from proximate analysis, resulted in an equation (R = 0·98) for prediction of metabolizable energy content, based on 30 experiments with rations varying in protein and crude fibre content, and 59 other experiments with concentrates. Energy content was in the range of 7·7–13·2 MJ ME/kg D.M. (± S.D. = 11·17 ± 1·08). The residual standard deviation of the equation was 0·25 MJ. Gas production was measured in calibrated syringes. The only chemical determinations needed are dry matter, protein and fat. Differences in activity between batches of rumen liquor are corrected by reference to gas production with standard feedingstuffs (hay meal and maize starch).

scholarly journals Low Acrylamide Flatbreads from Colored Corn and Other Flours

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2495
Author(s):  
Xueqi Li ◽  
Talwinder Kahlon ◽  
Selina C. Wang ◽  
Mendel Friedman
Keyword(s):  
High Performance ◽  
Peanut Meal ◽  
Proximate Analysis ◽  
Biologically Active ◽  
Cereal Products ◽  
Yellow Corn ◽  
Health Promoting ◽  
Dietary Acrylamide ◽  
Quinoa Flour

Dietary acrylamide formed during baking and frying of plant-based foods such as bread and other cereal products, coffee, fried potatoes, and olives is reported to induce genotoxic, carcinogenic, neurotoxic, and antifertility properties in vivo, suggesting the need to keep the acrylamide content low with respect to widely consumed heat-processed food including flatbreads. Due to the fact that pigmented corn flours contain biologically active and health-promoting phenolic and anthocyanin compounds, the objective of this study was to potentially define beneficial properties of flatbread by evaluating the acrylamide content determined by high-performance liquid chromatography/mass spectrometry (HPLC/MS) with a detection limit of 1.8 µg/kg and proximate composition by standard methods of six experimental flatbreads made from two white, two blue, one red, and one yellow corn flours obtained by milling commercial seeds. Acrylamide content was also determined in experimental flatbreads made from combinations in quinoa flour, wheat flour, and peanut meal with added broccoli or beet vegetables and of commercial flatbreads including tortillas and wraps. Proximate analysis of flatbreads showed significant differences in protein and fat but not in carbohydrate, mineral, and water content. The acrylamide content of 16 evaluated flatbreads ranged from 0 to 49.1 µg/kg, suggesting that these flatbreads have the potential to serve as low-acrylamide functional foods. The dietary significance of the results is discussed.

scholarly journals Antioxidant and Antisenescence Effects of Bergamot Juice

2018 ◽  
Vol 2018 ◽  
pp. 1-14 ◽  
Author(s):  
Eleonora Da Pozzo ◽  
Marinella De Leo ◽  
Immacolata Faraone ◽  
Luigi Milella ◽  
Chiara Cavallini ◽  
...  
Keyword(s):  
High Performance ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Natural Antioxidant ◽  
Antioxidant Compounds ◽  
Cellular Models ◽  
Health Promoting ◽  
Phenolic And Flavonoid

Aging is one of the main risk factor for the onset of cardiovascular diseases; one of the possible explanations could be linked to the age-associated overproduction of free radicals. This increase of oxidative stress can be overcome with a high intake of food antioxidants. In this context, a number of studies have been addressed to assess the antiaging potential of natural antioxidant compounds. Recently, it has been shown that the juice of bergamot (Citrus bergamia Risso et Poiteau), a fruit mostly produced in the Ionian coastal areas of Southern Italy (Calabria), is a valuable source of health-promoting constituents with, among other, antioxidant properties. In order to investigate the potential antiaging effects of this Mediterranean natural antioxidant source, bergamot juices of three different cultivars (“fantastico,” “femminello,” and “castagnaro”) were herein characterized by the mean of high-performance liquid chromatography-photodiode array-electrospray ionization-tandem mass spectrometry. Then, juices were investigated for the evaluation of total polyphenolic and flavonoid contents, cell-free model antioxidant activities, and in vitro antiaging properties on two different cellular models of induced myocardial senescence. The best performing juice was also assessed in vivo. The phytochemical profiles confirmed that juices were rich in flavonoids, both flavone and flavanone glycosides. In addition, two limonoid glycosides were also identified in all cultivars. Each cultivar showed different phenolic and flavonoid contents. In tube results showed the juice robust antioxidant activities that correlate with their phenolic and flavonoid contents. Moreover, for the first time, the ability of juice to counteract the chemical-induced senescence was here demonstrated in both cellular models. Lastly, the in vivo data obtained from mouse hearts evidenced an increase in transcription of genes involved in antiaging and antioxidant responses. The overall results suggest that bergamot juice exerts antioxidant and antisenescence effects, making it useful for nutraceutical purposes.

Effect of Cooking Oil on the Fatty Acid Profile of Beef Sausage Fortified with Edible Deboned Meat Waste

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Babatunde O. Alao ◽  
Andrew B. Falowo ◽  
Elizabeth Bosede Aladejana
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Fatty Acid Profile ◽  
Thermal Processing ◽  
Dry Matter ◽  
Saturated Fatty Acids ◽  
Meat Products ◽  
Proximate Analysis ◽  
Cooking Oil ◽  
Nutritional Qualities

Application of cooking oil during thermal processing can influence the nutritional qualities of meat products during consumption. This study determined the effect of frying with sunflower and olive oil on the fatty acid profile of sausage fortified with edible meat waste (EMW) as a fat replacer was evaluated. Fresh beef sausages were formulated in ratios of 30% lean meat (LM) and 70% EMW, 50% LM and 50% EMW, and 90% LM and 10% fat (control) and designated as T1, T2, and T3, respectively. The proximate analysis results revealed significant differences ( P < 0.05 ) in fat, fat free dry matter (FFDM), and moisture contents across the treatment. Fresh beef sausage fortified with 70% EMW had the highest fat contents ( 25.7 ± 0.83 % ) while those fortified with 10% fat (T3) had the highest FFDM ( 55.85 ± 0.57 % ) and moisture content ( 69.15 ± 0.62 ) compared to other treatments. In addition, among individual saturated fatty acids, beef sausage fortified with 50% meat wastes (T1) revealed significantly higher palmitic acid ( 31.06 ± 0.13 ), stearic acid ( 22.52 ± 0.29 ), myristic acid ( 3.84 ± 0.05 ), and lauric acid ( 0.04 ± 0.05 ) and the lowest margaric ( 0.98 ± 0.02 ) contents as compared to treatments T2 and T3. Also, beef sausage containing 10% fat showed the lowest ( P < 0.05 ) saturated fatty acid (SFA) and higher monounsaturated (MUFA), polyunsaturated fatty acid (PUFA), n-6, n-3, PUFA : SFA, PUFA/MUFA, n-6/n-3, and desaturase indexes (DI) compared to treatments T1 and T2. Frying with sunflower oil significantly increased PUFA, n-6, n-6/n-3, and desaturase indexes and lowered SFA, n-3, and PUFA/SFA compared to frying with olive oil. In relation to raw beef sausage, frying with oil substantially increased the amount of MUFA, PUFA, n-6, and PUFA/SFA but reduced SFA content across the treatments.

scholarly journals Review of Ethnopharmacology, Morpho-Anatomy, Biological Evaluation and Chemical Composition of Syzygium polyanthum (Wight) Walp.

2021 ◽  
Author(s):  
Abdulrahman Mahmoud Dogara
Keyword(s):  
Chemical Composition ◽  
Skin Diseases ◽  
Biological Evaluation ◽  
Asian Countries ◽  
Substantial Impact ◽  
Phenolic And Flavonoid ◽  
Phenolic And Flavonoid Compounds

Syzygium polyanthum (Wight) Walp, a Myrtaceae member, is widely distributed in Southeast Asian countries. The Malays and Indonesians consume the leaves regularly as Ulam (food). It has also been used in traditional medicine to treat several ailments, including gastritis, hypertension, hypercholesterolemia, diarrhea, skin diseases, diabetes and endometriosis. So far, many publications on the biological activity and chemical profile of the plant have been published. There is a need to thoroughly examine the articles and combine the major findings highlighting the potential utility of the species. Thus, the present study aimed to review the ethnopharmacology, morpho-anatomy, biological evaluation and chemical composition of S. polyanthum. In vivo, in vitro antibacterial, antimicrobial, antidiabetic, antioxidants, essential oil and chemical composition of S. polyanthum were searched in Google Scholar, Scopus, Web of Science and PubMed. The investigations revealed that S. polyanthum is a medicinal plant with proven antioxidant, antibacterial, antifungal, antidiabetic and anti inflammatory activities. The plant had a substantial impact on human health. Chemical ingredients extracted and characterised are monoterpene, sesquiterpene, oxygenated monoterpenes, oxygenated sesquiterpenes, phenolic and flavonoid compounds. The review found that the in vitro and in vivo biological evaluation of S. polyanthum was well documented. In order to have conclusive results on the plant leaves efficacy, a well-designed clinical trial is required. Efforts should also be taken for long-term conservation and management.

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.

Cytotoxicity and anti-inflammatory effects of polyherbal formulations, Joint Pain Spl and Rumalaya Forte on lipopolysaccharide induced inflammation in IC-21 macrophages

2021 ◽  
Vol 19 ◽  
Author(s):  
Arunagirinathan Koodalingam ◽  
Arumugam Rajalakshmi ◽  
Ezhumalai Parthiban
Keyword(s):  
Free Radical ◽  
Mtt Assay ◽  
Joint Pain ◽  
Inflammatory Activity ◽  
Scavenging Activity ◽  
Herbal Plants ◽  
Anti Inflammatory ◽  
Herbal Formulations ◽  
Phenolic And Flavonoid ◽  
Phenolic And Flavonoid Compounds

Aim: To test the effectiveness of marketed polyherbal formulations on lipopolysaccharide induced inflammatory conditions in macrophages. Background: Usage of herbal compounds among patients suffered by arthritis and cancer is increasing every year. Many anti-inflammatory herbal products available in the market should be screened thoroughly for their possible mechanism of action. Objective: Joint Pain Spl (JPS) is a polyherbal dietary food supplement composed of 13 herbal plants and Rumalaya Forte (RF) is a polyherbal formulation comprising of 6 herbal plants were tested for its cytotoxicity, as well as antioxidant and anti-inflammatory activity in LPS treated IC-21 peritoneal macrophages. Methods: Commercially available JPS and RF powder was used to prepare the extract. The aqueous and methanol extracts were quantified for the presence of phenolic and flavonoid compound and confirmed with HPLC. In vitro DPPH free scavenging activity was performed. Cytotoxicity was tested by MTT assay. Anti-inflammatory activity was tested using lipopolysaccharide stimulated IC-21 peritoneal macrophage cells. Results: The phytochemical screening showed the presence of phenolic and flavonoid compounds in JPS and RF. The aqueous and methanol extracts of JPS and RF possesses significant DPPH free radical scavenging activity. MTT assay revealed that 90.64% (aqueous extract) and 92.21% (methanol extract) of exposed macrophages are viable even after 24h exposure of maximal tested concentrations of herbal formulations. Pre-treatment of JPS and RF on LPS induced IC-21 macrophages showed an reduction in nitric oxide production (maximal 79.95%) and high level of superoxide anion scavenging activity (maximal 82.5%) over control. Conclusion: The two tested poly herbal formulations such as JPS and RF possesses anti-inflammatory activity by modulating free radical generation in IC-21 macrophages. Thus the presence of the phenolic and flavonoid compounds may contribute to the antioxidant activity.

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