scholarly journals Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4538
Author(s):  
Krystyna Szymandera-Buszka ◽  
Małgorzata Gumienna ◽  
Anna Jędrusek-Golińska ◽  
Katarzyna Waszkowiak ◽  
Marzanna Hęś ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Broad Bean ◽  
Antioxidant Activities ◽  
Nutritional Properties ◽  
Phenolic Profile ◽  
Abts Assay ◽  
Legume Seeds ◽  
Extruded Snacks ◽  
Corn Products ◽  
Red Bean

A trend related to adding legume seeds to various products has been observed. This work aimed to use fermented red bean/broad bean seeds and their hulls to produce extruded snacks with more beneficial nutritional properties and good sensory quality. Extruded snacks containing fermented ground seeds (50%) or hull (10%) of red bean/broad bean and corn grits with the addition of selected herbs/spices (0.5%) were prepared. The chemical composition, phenolic profile, antioxidant activity, and sensory quality were analysed. The results showed that the protein content ranged from 9 to 22.9 g 100 g−1, phenolic compounds ranged from 3.97 to 12.80 mg 100 g−1 (with the addition of herbs/spices, even up to 62.88 mg 100 g−1), and antioxidant activities ranged from 4.32 to 10.23 Trolox g−1 (ABTS assay), depending on the type of fermented materials. The addition of ground seeds/hull did not influence the consumer desirability, whereas the addition of selected herbs/spices, particularly lovage, increased it. The application of fermented red bean and broad bean seeds and their hulls, as part of the assumptions of the planetary diet, enabled enrichment of extruded corn products, which are often consumed by vegans and vegetarians, with nutritionally valuable ingredients.

Effect of Processing and Drying on Quality Evaluation of Ready-To-Cook Jackfruit

2021 ◽  
Vol 7 (2) ◽  
pp. 19-29
Author(s):  
Md. Hafizul Haque Khan ◽  
◽  
Mohammad Mainuddin Molla ◽  
Ashfak Ahmed Sabuz ◽  
Md. Golam Ferdous Chowdhury ◽  
...  
Keyword(s):  
Citric Acid ◽  
Nutritional Quality ◽  
Sensory Quality ◽  
Quality Evaluation ◽  
Antioxidant Activities ◽  
Physicochemical Characteristics ◽  
Quality Attributes ◽  
Citric Acid Solution ◽  
Sensory Score ◽  
Low Potassium

The study was conducted with the aim of processing and developing ready to cook jackfruit to evaluate their nutritional and sensory quality attributes. In this study, green tender jack fruits were harvested from 60 to 70 days after synthesis. Then the fruits were washed, peeled and cut into slices. The slices were treated by dipping into different solutions for each treatments viz. control (T1), 0.5% salt solution (T2), 0.2% citric acid solution (T3), 1000 ppm potassium metabisulfite (KMS) (T4), 1000 ppm KMS + 0.5% salt (T5), 1000 ppm KMS + 0.2% citric acid (T6), 0.5% salt + 0.2% citric acid (T7) and 1000 ppm KMS+ 0.2% citric acid+ 0.5% salt (T8). Then the treated sliced was steam blanched at 85°C temperature for 8 min. The roasted beef spices were mixed and then dried at 50°C, 60°C and 70°C temperature owing to preparation of ready to cook. Results revealed that ready to cook dried at 50°C, 60°C and 70°C temperature took 72 hrs, 48 hrs and 36 hrs respectively. Low potassium metabisulfite residue was observed with increasing blanching time and drying temperature. The physicochemical characteristics, phytochemical and antioxidant activities were retained more and the highest sensory score was obtained at 60°C temperature. The marketable life of the RTC jackfruit could be extended to more than 6 months. However, the findings suggest that green tender jackfruit treated with 1000 ppm KMS, blanched for 8 min and dried at 60°C is a quick and healthy option in terms of good marketable life, nutritional and sensory quality attributes. Keywords:Tender jackfruit, ready to cook, nutritional quality, sensory attributes, marketable life

scholarly journals HPLC Evaluation of Phenolic Profile, Nutritive Content, and Antioxidant Capacity of Extracts Obtained fromPunica granatumFruit Peel

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Sushil Kumar Middha ◽  
Talambedu Usha ◽  
Veena Pande
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Water Extract ◽  
Scavenging Activity ◽  
Fruit Peel ◽  
Phenolic Profile ◽  
Antioxidant Power

This study revealed polyphenolic content, nutritive content, antioxidant activity, and phenolic profile of methanol and aqueous extracts ofPunica granatumpeel extract. For this, extracts were screened for possible antioxidant activities by free radical scavenging activity (DPPH), hydrogen peroxide scavenging activity and ferric-reducing antioxidant power (FRAP) assays. The total phenolics and flavonoid recovered by methanolic (MPE) and the water extract (AQPE) were ranged from 185 ± 12.45 to 298.00 ± 24.86 mg GAE (gallic acid equivalents)/gm and 23.05 ± 1.54 to 49.8 ± 2.14 quercetin (QE) mg/g, respectively. The EC50of herbal extracts ranged from 100 µg/ml (0.38 quercetin equivalents), for AQPE, 168 µg/ml (0.80 quercetin equivalents), for MPE. The phenolic profile in the methanolic extracts was investigated by chromatographic (HPLC) method. About 5 different flavonoids, phenolic acids, and their derivatives including quercetin (1), rutin (2), gallic acid (3), ellagic acid (4), and punicalagin as a major ellagitannin (5) have been identified. Among both extracts, methanolic extract was the most effective. This report may be the first to show nutritive content and correlation analysis to suggest that phenols and flavonoids might contribute the high antioxidant activity of this fruit peel and establish it as a valuable natural antioxidant source applicable in the health food industry.

scholarly journals Antimicrobial and Antioxidant Activities and Phenolic Profile of Eucalyptus globulus Labill. and Corymbia ficifolia (F. Muell.) K.D. Hill & L.A.S. Johnson Leaves

Molecules ◽  
2015 ◽  
Vol 20 (3) ◽  
pp. 4720-4734 ◽  
Author(s):  
Ștefan Dezsi ◽  
Alexandru Bădărău ◽  
Cristina Bischin ◽  
Dan Vodnar ◽  
Radu Silaghi-Dumitrescu ◽  
...  
Keyword(s):  
Eucalyptus Globulus ◽  
Antioxidant Activities ◽  
Phenolic Profile

scholarly journals Phenolic Profile and Bioactive Potential of Stems and Seed Kernels of Sweet Cherry Fruit

Antioxidants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1295 ◽  
Author(s):  
Sílvia Afonso ◽  
Ivo Vaz Oliveira ◽  
Anne S. Meyer ◽  
Alfredo Aires ◽  
Maria José Saavedra ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
High Performance ◽  
Sweet Cherry ◽  
Antioxidant Activities ◽  
Antibacterial Activities ◽  
Gram Positive ◽  
Phenolic Profile ◽  
Bioactive Potential ◽  
Sweet Cherry Cultivars

Every year, large quantities of stems and pits are generated during sweet cherry processing, without any substantial use. Although stems are widely recognized by traditional medicine, detailed and feasible information about their bioactive composition or biological value is still scarce, as well as the characterization of kernels. Therefore, we conducted a study in which bioactivity potential of extracts from stems and kernels of four sweet cherry cultivars (Early Bigi (grown under net cover (C) and without net cover (NC)), Burlat, Lapins, and Van) were examined. The assays included antioxidant (by 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and β-carotene-linoleic acid bleaching assays), and antibacterial activities against important Gram negative and Gram positive bacterial human isolates. Profile and individual phenolic composition of each extract were determined by High-performance liquid chromatography (HPLC) analysis. Extracts from stems of cv. Lapins and kernels of Early Bigi NC presented high levels of total phenolics, flavonoids, ortho-diphenols and saponins. Excepting for cv. Early Bigi NC, major phenolic compounds identified in stems and kernels were sakuranetin and catechin, respectively. In cv. Early Bigi NC the most abundant compounds were ellagic acid for stems and protocatechuic acid for kernels. In all extracts, antioxidant activities showed a positive correlation with the increments in phenolic compounds. Antimicrobial activity assays showed that only stem’s extracts were capable of inhibiting the growth of Gram positive isolates. This new data is intended to provide new possibilities of valorization of these by-products and their valuable properties.

scholarly journals Naphtho-Gamma-Pyrones Produced by Aspergillus tubingensis G131: New Source of Natural Nontoxic Antioxidants

Biomolecules ◽  
2019 ◽  
Vol 10 (1) ◽  
pp. 29 ◽  
Author(s):  
Quentin Carboué ◽  
Marc Maresca ◽  
Gaëtan Herbette ◽  
Sevastianos Roussos ◽  
Rayhane Hamrouni ◽  
...  
Keyword(s):  
Cell Death ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Aspergillus Tubingensis ◽  
Toxigenic Strain ◽  
Abts Assay ◽  
Trolox Equivalent ◽  
Cancerous Cells

Seven naphtho-gamma-pyrones (NγPs), including asperpyrone E, aurasperone A, dianhydroaurasperone C, fonsecin, fonsecinone A, fonsecin B, and ustilaginoidin A, were isolated from Aspergillus tubingensis G131, a non-toxigenic strain. The radical scavenging activity of these NγPs was evaluated using ABTS assay. The Trolox equivalent antioxidant capacity on the seven isolated NγPs ranged from 2.4 to 14.6 μmol L−1. The toxicity and ability of the NγPs to prevent H2O2-mediated cell death were evaluated using normal/not cancerous cells (CHO cells). This cell-based assay showed that NγPs: (1) Are not toxic or weakly toxic towards cells and (2) are able to protect cells from oxidant injuries with an IC50 on H2O2-mediated cell death ranging from 2.25 to 1800 μmol mL−1. Our data show that A. tubingensis G131 strain is able to produce various NγPs possessing strong antioxidant activities and low toxicities, making this strain a good candidate for antioxidant applications in food and cosmetic industries.

scholarly journals Potential risks of nicotine on the germination, growth, and nutritional properties of broad bean

2021 ◽  
Vol 209 ◽  
pp. 111797
Author(s):  
Ya-Dong Cheng ◽  
Yu-Xiang Bai ◽  
Meng Jia ◽  
Yan Chen ◽  
Duo Wang ◽  
...  
Keyword(s):  
Broad Bean ◽  
Nutritional Properties ◽  
Potential Risks

scholarly journals Effect of Four Pollinating Sources on Nutritional Properties of Medjool Date (Phoenix dactylifera L.) Seeds

Agriculture ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 45
Author(s):  
Ricardo Salomón-Torres ◽  
Jesús Arturo Sol-Uribe ◽  
Benjamín Valdez-Salas ◽  
Conrado García-González ◽  
Robert Krueger ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Dry Weight ◽  
Phoenix Dactylifera ◽  
Nutritional Composition ◽  
Nutritional Properties ◽  
Total Sugars ◽  
Northwest Mexico ◽  
Phoenix Dactylifera L ◽  
Low Concentrations ◽  
Pollen Sources

The objective of this study was to evaluate the effect of pollen source on the nutritional composition of seeds of the ‘Medjool’ date (Phoenix dactylifera L.) under conditions of northwest Mexico. The content of nutrients (protein, lipids, fiber, and ash), sugars (total, reducing, and non-reducing), and most abundant minerals, were evaluated, as well as antioxidant activities. The pollen of four cultivars (‘Deglet Noor’, ‘Khadrawy’, ‘Medjool’, and ‘Zahidi’) was selected. Four groups of three bunches were pollinated in each of the female palms. For the four treatments, the following ranges were obtained: Seeds had a weight of 1.32–1.41 g and low concentrations of protein (4.44–5.49 g/100 g) and lipids (9.62–10.19 g/100 g). The content of dietary fiber and ash was 59.65–72.59 g/100 g and 1.09–1.42 g/100 g, respectively. Total sugars content was 4.50–6.96 g/100 g, while the insoluble solids were 92.21–96.03 g/100 g. The predominant mineral was potassium with 399.97–459.79 mg/100 g dry weight, followed by sulfur with 135.51–162.67 mg/100 g dry weight. Finally, for antioxidant activities, DPPH (2,2′-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) assay results were 0.0014–0.0094 IC50 g/L and 0.176–0.299 IC50 g/L, respectively. The pollen sources had an effect on the physicochemical properties of the seeds of the ‘Medjool’ cultivar date. However, some of the parameters (diameter, total acidity, pH) did not show statistically significant differences. The pollen sources from the ‘Khadrawy’ and ‘Medjool’ cultivars were the ones that induced differences in physical, proximate, and nutritional parameters, while pollen from the ‘Zahidi’ source induced the largest differences for minerals. The results suggest that selection of the source of pollen has a significant effect on the nutritional properties of the date seed from the cultivar ‘Medjool’, and that its use could be feasible as a functional food or by-product of the date production.

Effects of Germination on the Nutritional Properties, Phenolic Profiles, and Antioxidant Activities of Buckwheat

2015 ◽  
Vol 80 (5) ◽  
pp. H1111-H1119 ◽  
Author(s):  
Ge Zhang ◽  
Zhicun Xu ◽  
Yuanyuan Gao ◽  
Xianxiao Huang ◽  
Yanping Zou ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Nutritional Properties ◽  
Phenolic Profiles

scholarly journals Effect of Extrusion and Steam Pressure on Fiber and Nutritional Properties of Pineapple Peels

2021 ◽  
pp. 96-105
Author(s):  
Zuwariah Ishak ◽  
Noor Fadilah Mohd Bakri ◽  
Syahida Maarof ◽  
Hadijah Hassan ◽  
Rodhiah Razali ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Antioxidant Activities ◽  
Steam Pressure ◽  
Total Phenolic ◽  
Nutritional Properties ◽  
Total Dietary Fiber ◽  
Antioxidant Power ◽  
Fiber Modification ◽  
Pineapple Peel ◽  
Sugar Profile

Research finding on modification of pineapple peel through extrusion and steam pressure have led to increasing fiber and nutritional properties of the pineapple powder. The objective of the present study was to investigate the effect of extrusion processing and steam pressure on soluble and insoluble fiber contents, antioxidant activities, sugar profile and proximate contents. The extrusion of Morris pineapple peel increased soluble dietary fiber (SDF-2.8 folds), insoluble dietary fiber (IDF-1.2 folds) and total dietary fiber (TDF-1.3 folds). Steam pressure treatment also show the same trends of fiber modification in Morris peel (SDF-3.4 folds, IDF-1 folds, TDF-1.2 folds). The sugar profile showed that fructose and glucose increased after fiber modification. Total phenolic content (TPC), ferric reducing antioxidant power (FRAP) assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH test) had been used to determine antioxidant activity in both processing method. The results of the proximate analysis showed that protein, crude fiber and moisture content affected by extrusion and steam pressure process of pineapple peel. It can be conclude that modification of fiber through extrusion and steam pressure is able to alter fiber and nutritional properties of pineapple peel.

scholarly journals Melientha suavis Pierre. Extract: Antioxidant and Sunscreen Properties for Future Cosmetic Development

2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Pahol Sansomchai ◽  
◽  
Kanlaya Jumpatong ◽  
Chaipat Lapinee ◽  
Kanchana Utchariyajit ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Ethanol Extract ◽  
Sun Protection ◽  
Total Phenolic ◽  
The Sun ◽  
Protection Factor ◽  
Abts Assay ◽  
Ms Analysis ◽  
Sun Protection Factor

The ultimate aim of this study was to evaluate antioxidant activities using DPPH and ABTS assay and antioxidant substances of Melientha suavis Pierre (Melientha) extracts with ethanol (EtOH) and subsequent partition with hexane, dichloromethane (CH2Cl2), ethyl acetate (EtOAc) and distilled water (W). The Melientha extract was assessed the sunscreen activities by sun protection factor which was compared with octyldimethyl PABA. Additionally, the stability test of Melientha extracts added in the cosmetic base-formula was investigated. The sun protection substances of Melientha extracts were determined by GC-MS analysis. Among the extract and fractions, the ethanolic extract showed the highest activities. The IC50 of Melientha extract to free radical scavenging determined by DPPH assay and ABTS assay were 53.20 ± 7.37 μg/ml and 64.17 ± 5.76 μg/ml, respectively. The total phenolic compound of ethanol extract was 149.87 ± 2.72 mg GE/g of ext and total flavonoid content was 51.60 ± 4.12 mg CE/g of ext. The sun protection factor (SPF) of ethanol extract was 26.61 ± 0.10. Cinamate and its derivative which were claim as sunscreen substance was found by GC-MS analysis of Melientha ethanol extract.

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