scholarly journals Potential of Germination in Selected Conditions to Improve the Nutritional and Bioactive Properties of Moringa (Moringa oleifera L.)

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1639
Author(s):  
Karín E. Coello ◽  
Juana Frias ◽  
Cristina Martínez-Villaluenga ◽  
María Elena Cartea ◽  
Rosaura Abilleira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Functional Foods ◽  
Moringa Oleifera ◽  
Nutritional Composition ◽  
Aminobutyric Acid ◽  
Optimal Conditions ◽  
Bioactive Properties ◽  
Response Optimization ◽  
Maximum Content

Moringa oleifera L. is greatly appreciated for its high content of phytochemicals. Although most parts of moringa tree have been widely studied, seeds remained scarcely explored. The first goal of this study was to investigate the effectiveness of germination to improve the nutritional composition (proximate composition and levels of vitamins B1 and B2), content of bioactive compounds (glucosinolates, phenolics and γ-aminobutyric acid, GABA) and antioxidant activity of moringa seed. Germination improved protein, fat, fiber, riboflavin, phenolics, some individual glucosinolates (GLS) and GABA contents, as well as the antioxidant potential in moringa sprouts, but the extent of the improvement depended on germination conditions. The second objective of this work was to identify the optimal germination conditions to maximize nutritional and bioactive quality of moringa by applying multi-response optimization (response surface methodology, RSM). RSM models indicated that 28 °C and 24 h were the optimal conditions to enhance the accumulation of riboflavin, phenolics and antioxidant activity of sprouts, while the highest GABA and total GLS contents were observed at 36 °C for 96 h and thiamine achieved the maximum content at 36 °C for 24 h. These results show that moringa sprouts are promising functional foods that might be also used as ingredients for the elaboration of novel foodstuffs.

scholarly journals Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages

Fermentation ◽  
2018 ◽  
Vol 5 (1) ◽  
pp. 3 ◽  
Author(s):  
Elena Roselló-Soto ◽  
Cyrielle Garcia ◽  
Amandine Fessard ◽  
Francisco Barba ◽  
Paulo Munekata ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Foodborne Pathogens ◽  
Microbiological Quality ◽  
Nutritional Composition ◽  
Cyperus Esculentus ◽  
Gluten Free ◽  
Fermented Beverages ◽  
Mycotoxigenic Fungi ◽  
Tiger Nuts

Tiger nut (Cyperus esculentus) is a tuber that can be consumed raw or processed into beverages. Its nutritional composition shows a high content of lipid and dietary fiber, close to those of nuts, and a high content of starch, like in other tubers. Tiger nuts also contain high levels of phosphorus, calcium, and phenolic compounds, which contribute to their antioxidant activity. From those characteristics, tiger nuts and derived beverages are particularly relevant to limit food insecurity in regions where the plant can grow. In Europe and United States, the tiger nut derived beverages are of high interest as alternatives to milk and for gluten-free diets. Fermentation or addition of probiotic cultures to tiger nut beverages has proven the ability of lactic acid bacteria to acidify the beverages. Preliminary sensory assays concluded that acceptable products are obtained. In the absence of pasteurization, the safety of tiger nut-based beverages is not warranted. In spite of fermentation, some foodborne pathogens or mycotoxigenic fungi have been observed in fermented beverages. Further studies are required to select a tailored bacterial cocktail which would effectively dominate endogenous flora, preserve bioactive compounds and result in a well-accepted beverage.

scholarly journals Optimization of protein and tannin extraction in Moringa oleifera leaf as antioxidant source

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2224-2232
Author(s):  
R. Wahyuni ◽  
W. Wignyanto ◽  
S. Wijana ◽  
S. Sucipto
Keyword(s):  
Antioxidant Activity ◽  
Optimum Condition ◽  
Total Protein ◽  
Moringa Oleifera ◽  
Extraction Process ◽  
Extraction Temperature ◽  
Optimal Conditions ◽  
Surface Method ◽  
Two Factors ◽  
Tannin Extraction

Moringa oleifera contains high nutritional and bioactive compounds that have the potential as a source of antioxidants. The main objective of this study was to obtain optimal conditions in the extraction process of Moringa leaf, maintain protein and antioxidant activity, and reduce tannin. It is carried out through the response surface method which consists of two factors. The first factor (X1) was the extraction temperature (°C) which contains three levels, namely 70, 80, and 90°C. The second factor (X2) was time (mins) consisting of three levels, namely 5, 10, and 15 mins. The parameters in this study were total protein, antioxidant activity, and total tannin. The results revealed that the optimum condition for Moringa leaf extraction is found to be temperature 80.54°C and a time of 12.19 mins. In that treatment, the total protein is 17.4594%, antioxidant activity is up to 10.2629 µg/mL, and tannin is 7.853% with the desirability of 0.792 or 79.2%.

scholarly journals Obtaining of bread with the use of mixtures of wheat flour of the highest grade and wholemeal from the grain pigmented barley varieties Granal 32

2019 ◽  
Vol 81 (1) ◽  
pp. 196-200
Author(s):  
A. A. Gryaznov ◽  
J. A. Letyago ◽  
R. I. Belkina ◽  
E. I. Ponomareva
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Production Technology ◽  
Human Body ◽  
Bakery Products ◽  
Barley Flour ◽  
Consumer Value ◽  
Maximum Content ◽  
Rational Composition

In the production technology of bakery products for the enrichment of products useful for the human body substances use a number of components. Many of them significantly increase the nutritional and consumer value of bread. An important area of research should be the identification of optimal ratios of wheat flour with other components to obtain products with increased antioxidant activity. Studies have been conducted with the aim of determining the rational composition of a mixture of wheat flour of the highest grade and flour made from grain of naked pigmented barley of the variety Granal 32, which has increased antioxidant activity, for use in the production of bread. For research used options with the addition of wheat flour of the highest grade barley in the amount of 10, 20, 30, 40%. The results showed that in flour mixtures as the barley flour component increased, the gluten content decreased. The quality of gluten was characterized by a tendency to increase elasticity. In mixtures with the maximum content of barley flour (30 and 40%), the protein content is reduced relative to the control and the previous variants. The strength of the flour decreased, starting with the variant with the amount of barley flour of 20%. The tendency to decrease in the values ??of indicators in the variants with the barley flour component was also observed when evaluating the physical properties of dough on the farinograph. The quality number of the farinograph decreased in the variant with the inclusion of 10% barley flour by 35, and in the subsequent ones - by 56–67. The volume of bread and the total bakery grade were less reduced in the variant with the addition of barley flour in the amount of 10%. Indicators of moisture and acidity of bread in this embodiment were slightly different from those of the control (without the addition of barley flour). The variant with the addition to wheat flour of the highest grade of 10% wholemeal flour from grain of naked pigmented barley of variety Granal 32 is recommended for use in breadmaking with the aim of enriching wheat flour with highly nourishing barley flour with enhanced antioxidant activity.

scholarly journals Characteristics Characteristic Of Chemical Rice Analog Based On Arrowroot Starch (Maranta arundinacea) With The Addition Of Kelor Leaf (Moringa oleifera) and Broccoli Pulp

2019 ◽  
Vol 2 (2) ◽  
pp. 204
Author(s):  
Damat Damat ◽  
Ayu Andini ◽  
Mujianto Mujianto
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Moringa Oleifera ◽  
Total Chlorophyll ◽  
Sensory Test ◽  
Nested Design ◽  
Different Sources ◽  
Arrowroot Starch

This research studied the effect of different sources and the percentage of chlorophyll on the quality of analog rice. This study uses Nested design with the first factor as the nest is the source of chlorophyll and second as a nested factor is the concentration of chlorophyll (5%, 7.5%, and 10%). The analysis tested was moisture content, ash, protein, lipid, fiber, carbohydrate, total calories, antioxidant activity, and total chlorophyll. After cooking, the rice conducted the sensory test (appearance, flavor, aroma, texture), antioxidant activity, and total chlorophyll. The results showed that the addition of chlorophyll sources and the percentage of chlorophyll affect moisture, ash, protein, fat, carbohydrate, fiber, total calories, antioxidant activity, total chlorophyll, and the appearance of analog rice as well as no effect on the flavor, texture, and aroma of analog rice. This research resulted that the lowest moisture of 8.22% derived from the treatment of 5% kelor leaf, the highest carbohydrate of 90.58% from the treatment of 5% broccoli pulp, the highest antioxidant activity in rice of 22.118% from treatment 10% broccoli pulp as well as the highest chlorophyll in rice of 10%, 2.72 mg/L from the treatment of kelor leaf.

scholarly journals Effect of canopy management techniques on the nutritional quality of Montepulciano grapevine in Puglia (Southern Italy)

OENO One ◽  
2012 ◽  
Vol 46 (4) ◽  
pp. 253 ◽  
Author(s):  
Giampiero Scaglione ◽  
Giulia Graziani ◽  
Rita Federico ◽  
Claudio Di Vaio ◽  
Montse Nadal ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Quality ◽  
Nutritional Composition ◽  
Cultural Practice ◽  
Soluble Solids ◽  
Variable Response ◽  
Cluster Thinning ◽  
Antioxidant Concentration ◽  
Positive Effect

<p style="text-align: justify;"><strong>Aims</strong>: Tests were carried out to assess the effects of early defoliation, cluster thinning and cluster cutting on the basic and nutritional composition of musts and wines of <em>Vitis vinifera</em> L. cv. Montepulciano.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Both production and quality variables of the musts were evaluated. Antioxidant activity was determined on berries and on wines, as were the phenol and anthocyanin concentrations. The wines were compared by sensory evaluation. The results attested to a positive effect of the treatments on grape composition and on antioxidant activity in the berries.</p><p style="text-align: justify;"><strong>Conclusions</strong>: The tested treatments (<em>DP</em> = early defoliation; <em>D3</em> = cluster thinning 30 %; <em>D5</em> = cluster thinning 50 %; <em>T3</em> = cluster cutting 30 %; <em>T5</em> = cluster cutting 50%) increased both the soluble solids and the pH of the musts and enhanced the nutritional quality (based on antioxidant concentration) of both the grapes and the wine.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: The adopted techniques may be useful in cases in which yield control is required and/or the composition of the musts and wines needs to be modified based on the concentration of sugars in the berries. However, the variable response of the vines to the various techniques suggests that each cultural practice be evaluated in relation to specific oenological objectives.</p>

scholarly journals Evaluation of the Physico-chemical and Antioxidant Activity Properties of Attieke Flour Enriched with Cashew Kernel (Anacardium occidentale L.) and Moringa (Moringa oleifera L.) Powders

2019 ◽  
pp. 1-9
Author(s):  
Salimata Kone ◽  
Doudjo Soro ◽  
Ernest Kouadio Koffi
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Nutritional Quality ◽  
Moringa Oleifera ◽  
Anacardium Occidentale ◽  
Copper And Zinc ◽  
Physico Chemical ◽  
Composite Flours ◽  
Calcium Magnesium

The objective of this study is to produce an infant flour based on attiéké enriched with Moringa oleifera and cashew kernel (Anacardium ¶occidentale L.) powders. For this purpose, Moringa oleifera powder is incorporated in proportions of 10%, 15% and 20% into two types of composite flours (attiéké / unfermented cashew kernel and attiéké / fermented cashew kernel). Mineralogical, physico-chemical and antioxidant activity are performed. The results of the mineralogical analyzes showed potassium is the majority in composite flours. In addition, the calcium, magnesium, copper and zinc contents in the composite flours conformity with the standards. The fortification of attiéké flour with Moringa oleifera and cashew kernel powders resulted in an increase in phenolic compounds, antioxidant activity, as well as protein contents which vary from 11.59 ± 0.10 g / 100 g of 16.59 ± 0.26 g / 100 g. Moringa and cashew kernel powders have increased the nutritional quality of attiéké flour.

scholarly journals Study on Processing Technology and Quality of Moringa oleifera leaves with y - Aminobutyric Acid

2017 ◽  
Vol 128 ◽  
pp. 03011 ◽  
Author(s):  
Zhou Wei ◽  
Li Qian ◽  
Guo Changqing ◽  
Cao Yupo ◽  
Peng Shaodan ◽  
...  
Keyword(s):  
Moringa Oleifera ◽  
Processing Technology ◽  
Aminobutyric Acid ◽  
Moringa Oleifera Leaves

Pengaruh Pemberian Moringa oleifera Terhadap Kuantitas dan Kualitas Semen Sapi Peranakan Ongole

2020 ◽  
Vol 7 (2) ◽  
pp. 119
Author(s):  
Lukman Affandhy ◽  
Muchamad Luthfi ◽  
Dian Ratnawati ◽  
Frediansyah Firdaus
Keyword(s):  
Data Analysis ◽  
Analysis Of Variance ◽  
Research Method ◽  
Moringa Oleifera ◽  
The Third ◽  
Randomized Design ◽  
Leaf Powder ◽  
Completely Randomized Design ◽  
Second Period

ABSTRAK  Penelitian bertujuan untuk mengetahui pengaruh pemberian bubuk daun Moringa oleifera (MO) terhadap kuantitas dan kualitas semen sapi peranakan ongole (PO). Metode penelitian menggunakan percobaan lapang dengan rancangan acak lengkap dengan tiga perlakuan pemberian MO sebesar 0 kg/ekor/hari (P1); 0,05 kg/ekor/hari (P2) dan 0,1 kg/ekor/hari (P3). Analsis data menggunakan one way analysis of variance. Masing-masing perlakuan terdiri atas empat ekor dengan tiga periode pengamatan sebagai ulangan, yaitu periode pertama dan ketiga tanpa MO, dan periode kedua diberikan MO pada P2 dan P3. Hasil penelitian menunjukan bahwa volume dan pH semen perlakuan P1, P2 dan P3 tidak berbeda semua periode pengamatan. Motilitas massa spermatozoa P2 dan P3 periode kedua dan ketiga menunjukan nilai +++ berbeda nyata (P<0,05) dibandingkan dengan P1 (++); motilitas individu  perlakuan P1 menunjukkan nilai terendah 60,56±2,94 % (P<0,05) dibandingkan P2 dan P3 pada periode kedua dan ketiga (75,50±2,29 dan 72,50±2,34%). Konsentrasi spermatozoa P2 dan P3 periode kedua dan ketiga menunjukkan rata-rata  >1.350 juta/ml berbeda nyata (P<0,05) daripada P1 (876±152juta/ml), sedangkan total spermatozoa motil menunjukkan nilai tertinggi 5.647±829 juta/ml pada P3 periode kedua.Viabilitas spermatozoa P2 dan P3 menunjukkan nilai >88-89 % beda nyata (P<0,05) daripada P1 (<84 %) pada periode kedua dan ketiga, sedangkan nilai abnormalitas spermatozoa yang terbaik adalah P2 sebesar 4,30% pada periode kedua dan P3 sebesar 5,33% pada periode ketiga. Disimpulkan pemberian bubuk daun MO dengan dosis 0,1 kg/ekor/hari dapat memperbaiki kuantitas dan kualitas semen (viabilitas dan total spermatozoa motil) sapi pejantan PO.Kata kunci:  kuantitas dan kualitas semen, Moringa oleifera, sapi pejantan ABSTRACTThe research aimed to determine the effect of Moringa oleifera (MO) leaf powder on the quantity and quality of semen of ongole crossbreed. The research method used was a field experiment with a completely randomized design with three treatments giving MO of 0 kg/head/day (P1); 0.05 kg/head/day (P2) and 0.1 kg/head/day (P3). Each treatment consisted of four heads with three periods of observation as replications, namely the first and third periods without MO, and the second period was given MO on P2 and P3. Data analysis used a one-way analysis of variance. The results showed that the volume and pH of semen treated P1, P2, and P3 didn’t different in all observation periods. The second and third period spermatozoa mass motility of P2 and P3 showed that the value of +++ was significantly different (P<0.05) compared to P1 (++); Individual motility of P1 treatment showed the lowest value 60,56±2,94 % (P<0.05) compared to P2 and P3 in the second and third periods (75,50±2,29 and 72,50±2,34%). The second and third periods of P2 and P3 spermatozoa concentrations showed an average of >1,350 million/cc significantly different (P<0.05) than P1 (876±152 million/cc), while the total motile spermatozoa showed the highest value of 5,647±829 million/cc in the second period P3. The spermatozoa viability of P2 and P3 showed values >88-89% significantly different (P<0.05) than P1 (<84%) in the second and third periods, while the best spermatozoa abnormalities were P2 at 4.30% in the second period and P3 at 5.33% in the third period. It was concluded that the giving of MO leaf powder at a dose of 0,1 kg/head/day could improve the quantity and quality of semen (viability and total motile spermatozoa) of Ongole Crossbreed bulls. Keywords: bulls, Moringa oleifera, quantity and quality of semen

scholarly journals Optimization of banana crop by-products solvent extraction for the production of bioactive compounds

2021 ◽  
Author(s):  
Sara Díaz ◽  
Antonio N. Benítez ◽  
Sara Ramírez-Bolaños ◽  
Lidia Robaina ◽  
Zaida Ortega
Keyword(s):  
Antioxidant Activity ◽  
Aqueous Ethanol ◽  
Ethanol Concentration ◽  
Extraction Process ◽  
Total Phenol Content ◽  
Optimal Conditions ◽  
Satisfactory Description ◽  
Optimized Conditions ◽  
By Products ◽  
Banana Crops

AbstractThe aim of this work is the optimization of phenolic compound extraction from three by-products of banana crops (rachis, discarded banana, and banana’s pseudostem pulp), as a way to valorize them through a green extraction process. The influence of the temperature and aqueous ethanol concentration (Et-OH) on extract properties (total phenol content (TPC) and antioxidant activity) was firstly analyzed. 78 ℃ and ethanol concentrations close to 50% yielded the best results for the three materials. The equations obtained by the response surface methodology gave a satisfactory description of the experimental data, allowing optimizing the extraction conditions. Under optimized conditions, time influence was then assessed, although this parameter seemed not influence results. Among the three by-products, rachis extract (60% Et-OH, 78 ℃, and 30 min) presented the highest TPC (796 mg gallic acid/100 g of dried material) and antioxidant activity (6.51 mg Trolox equivalents/g of dried material), followed by discarded banana, and pseudostem pulp. Under the optimal conditions, experiments were performed at a larger scale, allowing to determine the extraction yields (EY) and to characterize the extracts. The highest EY was obtained for the rachis (26%), but the extract with the highest activity was obtained for discarded banana (50% Et-OH, 78 ℃, and 60 min), which presented a TPC of 27.26 mg/g extract corresponding to 54.59 mg Trolox equivalents/g extract. This study contributes to the valorization of banana crops residues as a source of polyphenolic compounds with bioactive functions that can be extracted under economic extraction conditions. Graphical abstract

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