scholarly journals ANTIOXIDANT ACTIVATION OF ETHANOL EXTRACTS FROM PINEAPPLE LEAVES (Ananas comosus) AT TAC CAU REGION, KIEN GIANG PROVINCE

2020 ◽  
Vol 1 (40) ◽  
pp. 39-49
Author(s):  
Hau Thu Nguyen Thi ◽  
Dung Nhan Tran ◽  
Ba Van Huynh ◽  
Quyen Ngoc Thi ◽  
An Tran Hoang Bui ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Extraction Efficiency ◽  
Raw Materials ◽  
Ananas Comosus ◽  
Total Polyphenol ◽  
Waste Products ◽  
Resistance To Oxidation ◽  
Ethanol Extracts ◽  
Pharmaceutical Production ◽  
Pineapple Leaves

Pineapple (Ananas comosus) is a kind of fruit with high nutritional value. This study investigated the resistance to oxidation DPPH (2,2-Diphenyl-1picrylhydrazyl (free radical) and deionized Fe3+ of ethanol extracts from theleaves (leaves grow on stems) and crown (crown of scale leaves) of pineapples. Study of high extraction efficiency in 99,5% ethanol solvent, mixing ratio between samples with the solvent is 1 : 4, combined ultrasonic wave with a capacity of 120 Walt within 72 hours. The total polyphenol content in all treatments was high: leave sample (140,9 ± 2,86 mg GAE/g) and crown sample (204,6 ± 0,29 mg GAE/g). The results showed thatDPPH oxidation resistance and deionized Fe3+ were: crown (IC50 = 254,74 ± 1,55 mg/mL và 908,12 ± 9,35 mg/mL) higher than leaves (IC50 = 977,78 ± 30,27m mg/mL and 2156,62 ± 23,03 mg/mL). Theresearch has found that the use of waste products from pineapple peels with antioxidant capacity could be added to potential raw materials in the field of pharmaceutical production.

scholarly journals Total Phenolic Content and Antibacterial Activity of Nut Grass (Cyperus rotundus L.) Extract

2018 ◽  
Vol 1 (1) ◽  
pp. 28-36
Author(s):  
Masfria ◽  
Yade Metri Permata
Keyword(s):  
Antibacterial Activity ◽  
Ethyl Acetate ◽  
Staphylococcus Epidermidis ◽  
Raw Materials ◽  
Water Soluble ◽  
Cyperus Rotundus ◽  
Shigella Dysenteriae ◽  
Total Polyphenol ◽  
Ethanol Extracts

Abstract. The objectives of this research was to study the macroscopic, the microscopic and phytochemicals characterization of raw materials, total polyphenol content and the antibacterial activity of nut grass extracts (Cyperus rotundus L.) against Shigella dysenteriae, Salmonella typhimurium, Staphylococcus epidermidis, and Pseudomonas aeroginosa.  The macroscopic and the microscopic characterization of raw materials were done with the determination of the water contents, the water soluble contents, the ethanol soluble contents, total ash and acid soluble ash. The extract was prepared by percolation using n-hexane, ethanol, and ethyl acetate as solvents. Phytochemical screening was done on the raw materials as well as n-hexane, ethyl acetate, and ethanol extracts. Total phenol contents were tested with the Folin-Ciocalteu reagent method. The antibacterial activity test was done by measuring the diameter of the inhibition zones using the diffusion agar method.  The results showed that raw material retrieved 7.33% water content, 21.85% water soluble contents, 7.9% ethanol soluble contents, 1.53% total ash, and 0.67% total insoluble-acid ash. The phytochemical study showed that the nut grass contains various secondary metabolites including flavonoids, glycosides, saponins, anthraquinone glycosides, and steroid/triterpenoids. The total polyphenol contents of ethanol extracts were expressed as catechin equivalents 1.1616 mg/g extract.  All of the nut grass extract showed antibacterial activity. Ethyl acetate extract of nut grass indicated the highest antibacterial activity against Shigella dysenteriae, Salmonella typhimurium, and Pseudomonas aeroginosa. Ethanol extract was only effective against Staphylococcus epidermidis.   Keywords: Antibacterial Activity, Bacteria, Cyperus Rotundus L Extracts, Phenolic

PHYTOCHEMICAL ANALYSIS AND ASSESSMENT OF THE PROSPECTIVE USE OF QUINCE IN MEDICINE

2020 ◽  
pp. 54-57
Author(s):  
Sayapina A.E.
Keyword(s):  
Medicinal Plant ◽  
Quality Indicators ◽  
Raw Materials ◽  
Current Trend ◽  
Phytochemical Analysis ◽  
Fruit Pulp ◽  
Preliminary Assessment ◽  
Waste Products ◽  
Plant Raw Materials ◽  
Pharmaceutical Production

Taking into account the current trend of the wider application of food products and waste products of their production, it is relevant to study the possibility of using quince (Cydonia) and quince fruit pulp as medicinal plant raw materials. The scientific novelty of the research consists in the development of quality indicators of new medicinal plant raw materials, the research confirms the possibility of using the quince fruit pulp. In the course of the study, a complex of pharmacological works was carried out, as well as a preliminary assessment of the effectiveness of the implementation of waste-free technology in pharmaceutical production.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

Nutritional Value Research of Spelt Pasta with Vegetable Additives

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 61-70
Author(s):  
Oliya Fazullina ◽  
Stanislav Smirnov
Keyword(s):  
Dietary Fiber ◽  
Nutritional Value ◽  
Raw Materials ◽  
Health Indicators ◽  
Dietary Treatment ◽  
Raw Material ◽  
Whole Wheat ◽  
Healthy Nutrition ◽  
Physiologically Active Substances ◽  
Simple Carbohydrates

Health indicators of the population depend significantly on the food quality and nutritional value. Simple carbohydrates excess of and lack of protein, dietary fiber, vitamins, minerals, antioxidants and other physiologically active substances increase the risk of socially significant disease progress. The development and production of mass-consumed products with high nutritional and biological value, including affordable non-traditional raw materials use, are promising areas of the food industry development aimed at improving the nutritional status of the population. The article presents the research results on the developed Noodle products recipes from non-traditional raw materials that meet modern healthy nutrition requirements, intended for dietary treatment and dietary prevention of people with overweight / obesity. The research aimed at expanding the range of macaroni products with these characteristics. As the main raw material, a man selected whole-wheat flour – new spelt flour, and as additional raw materials – buckwheat flour, broccoli and celery powders. The researchers found that the introduction of macaroni products from buckwheat spelt, broccoli and celery powders into the recipe had a multidirectional effect, reducing or increasing various indicators of its nutritional value. The changes range did not affect the overall characteristics. The satisfaction degree of the average daily need for food substances and energy when consuming a portion of 100 g for each sample of developed Noodle products allows them to be classified as functional products that are protein and dietary fiber sources, according to the requirements of the TR CU 022/2011.

scholarly journals Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 807
Author(s):  
Dorota Gumul ◽  
Rafał Ziobro ◽  
Jarosław Korus ◽  
Marek Kruczek
Keyword(s):  
Raw Materials ◽  
Apple Pomace ◽  
Total Phenolic ◽  
Gluten Free ◽  
Bioactive Substances ◽  
Free Products ◽  
Total Polyphenol ◽  
Polyphenol Compounds ◽  
High Oxidative Stress ◽  
Vegetables And Fruits

Gluten-free products based on starch and hydrocolloids are deficient in nutrients and do not contain pro-health substances. Therefore, they should be enriched in raw materials naturally rich in antioxidants, especially if they are intended for celiac patients, prone to high oxidative stress. Apart from the traditionally used pseudo-cereals, seeds, vegetables and fruits, innovative substrates such as the by-product (especially in Poland) dry apple pomace could be applied. The study material consisted of gluten-free bread enriched with apple pomace. The content of individual polyphenols, the content of total polyphenol and flavonoids, and also the antioxidant potential of the bread were determined by the UPLC-PDA-MS/MS methods. It was observed that apple pomace was a natural concentrate of bioactive substances from the group of polyphenols. In summary, gluten-free bread with 5% content of apple pomace showed the highest organoleptic scores and contained high levels of phenolic compounds. The values of total phenolic content, and the amounts of flavonoids, phenolic acids and phloridzin in this bread were 2.5, 8, 4 and 21 times higher in comparison to control.

scholarly journals Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1280
Author(s):  
Dariusz Dziki
Keyword(s):  
Shelf Life ◽  
Functional Food ◽  
Nutritional Value ◽  
Cooking Quality ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Healthy Foods ◽  
Simple Formulation ◽  
Cereal Products ◽  
Current Trends

Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

scholarly journals Rheological and Microbiological Characteristics of Hops and Hot Trub Particles Formed during Beer Production

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 681
Author(s):  
Monika Sterczyńska ◽  
Marek Zdaniewicz ◽  
Katarzyna Wolny-Koładka
Keyword(s):  
Rheological Properties ◽  
Raw Materials ◽  
Raw Material ◽  
Microbiological Analysis ◽  
Waste Products ◽  
Low Viscosity ◽  
Post Process ◽  
High Shear Rates ◽  
Different Temperatures ◽  
Beer Production

During the production of beer, and especially beer wort, the main wastes are spent grain and hot trub, i.e., the so-called “hot break.” Combined with yeast after fermentation, they represent the most valuable wastes. Hot trub is also one of the most valuable by-products. Studies on the chemical composition of these sediments and their rheological properties as waste products will contribute to their effective disposal and even further use as valuable pharmaceutical and cosmetic raw materials. So far, hot trub has been studied for morphology and particle distribution depending on the raw material composition and beer wort extract. However, there are no preliminary studies on the rheological properties of hot trub and hops. In particular, no attention has yet been paid to the dependence of these properties on the hop variety or different protein sources used. The aim of this study was to examine the effect of different hopping methods on hot trub viscosity and beer wort physicochemical parameters. Additionally, the hop solutions were measured at different temperatures. A microbiological analysis of hop sediments was also performed to determine the post-process survival of selected microorganisms in these wastes. For manufacturers of pumps used in the brewing industry, the most convenient material is that of the lowest viscosity. Low viscosity hot trub can be removed at lower velocities, which reduces costs and simplifies washing and transport. The sediments also had similar equilibrium viscosity values at high shear rates.

USE OF DRY EXTRACTS OF FRUIT AND BERRY RAW MATERIALS TO INCREASE THE NUTRITIONAL VALUE OF KVASSES OF FERMENTATION

2021 ◽  
Author(s):  
Е.С. КЕЛЕНКОВА ◽  
Е.Ю. ЕГОРОВА
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Nutritional Value ◽  
Raw Materials ◽  
Age Groups ◽  
Sea Buckthorn ◽  
Vacuum Drying ◽  
Black Currant ◽  
Organoleptic Characteristics ◽  
Standard Quality

Разработаны квасы брожения с использованием сухих экстрактов ягод малины, плодов черной смородины и облепихи. Исследованы экстракты плодов облепихи, ягод малины и черной смородины, полученные методом импульсно-вакуумной сушки (ООО «Вистерра», Бийск). Квасы готовили по промышленной технологии на концентрате квасного сусла. Экстракты добавляли в квас до начала брожения в дозировке от 2 до 8%. Образцы квасов с использованием экстрактов обладали приятным послевкусием, слабовыраженным плодовым ароматом. Полученные квасы характеризует высокое содержание аскорбиновой кислоты, мг/100 г, и полифенольных веществ, мг/100 мл, соответственно: контроль – менее 0,1 и 42,6; с добавлением экстракта малины 2,7 и 58,7; облепихи 6,9 и 47,7; черной смородины 4,6 и 66,2. Определено, что потребление одного стакана (200 мл) свежеприготовленного кваса с плодовым (ягодным) экстрактом позволяет удовлетворить от 100 до 150% суточной потребности в флавоноидах (85 мг/сут) и фенолокислотах (10 мг/сут), преобладающих в составе полифенольных веществ. С учетом уточненных норм МР 2.3.1.2432-08 определено, что квасы с экстрактами облепихи и смородины способны удовлетворить 10–15% физиологической потребности в витамине С взрослых и 15–45% – детей разных возрастных групп. Установлено, что добавление 6% плодово-ягодного экстракта к купажу перед брожением дает возможность вырабатывать квасы стандартного качества с оригинальными органолептическими характеристиками и повышенной пищевой ценностью. The kvasses of fermentation using dry extracts of raspberries, black currant and sea buckthorn have been developed. Extracts of sea buckthorn fruits, raspberries and black currants obtained by pulse-vacuum drying in LLC «Visterra» (Biysk) were studied. Kvasses was prepared according to industrial technology on a concentrate of kvass wort. The extracts were added to the kvass before fermentation in a dosage of from 2 to 8%. Samples of kvasses using extracts had a pleasant aftertaste, slightly pronounced fruit aroma. The resulting kvasses is characterized by a high content of ascorbic acid, mg/100 g, and polyphenolic substances, mg/100 ml, respectively: control – less than 0,1 and 42,6; with the addition of raspberry extract 2,7 and 58,7; sea buckthorn 6,9 and 47,7; black currant 4,6 and 66,2. It was determined that the consumption of one glass (200 ml) of freshly prepared kvass with fruit (berry) extract can satisfy from 100 to 150% of the daily need for flavonoids (85 mg/day) and phenolic acids (10 mg/day), which are predominant in the composition of polyphenolic substances. Taking into account the recommendations of MR 2.3.1.2432-08, it was found that kvasses with buckthorn and currant extracts can meet 10–15% of the physiological need for vitamin C in adults and 15–45% in children of different age groups. It was found that the addition of 6% fruit and berry extract to the blend before fermentation makes it possible to produce kvasses of standard quality with original organoleptic characteristics and increased nutritional value.

scholarly journals Antimicrobial Activity and Polyphenol Profiles of Hydroalcoholic Extracts of Thymus rasitatus Klokov and Thymus eremita Klokov

2021 ◽  
Vol 9 (A) ◽  
pp. 313-317
Author(s):  
Svetlana Ivasenko ◽  
Ainur Zhumabekova ◽  
Agnieszka Ludwiczuk ◽  
Krystyna Skalicka–Wozniak ◽  
Alexandr Marchenko ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Chromatographic Analysis ◽  
Antimicrobial Agents ◽  
Raw Materials ◽  
Wide Spectrum ◽  
Raw Material ◽  
Thymus Vulgaris ◽  
Material Base ◽  
Ultrasound Assisted Extraction ◽  
Ethanol Extracts

BACKGROUND: A possible reduction in stocks of medicinal plant raw materials of Thymus serpyllum L. and Thymus vulgaris L. leads to the need to expand the raw material base of the official medicinal plants with using of endemic species of the flora of Kazakhstan, in particular, Thymus rasitatus Klokov, and Thymus eremita Klokov. AIM: The aim of the study was to study the possibility of using 70% ethanol extracts of T. rasitatus and T. eremita as antimicrobial agents. MATERIALS AND METHODS: The aerial parts of T. rasitatus and T. eremita were extracted with 70% ethanol using ultrasound assisted extraction. The qualitative and quantitative analyses of the 70% ethanol extracts were determined using the liquid chromatography-detection-ESI-mass spectrometry-(MS)/MS technique. The study of the antimicrobial activity of these extracts was performed for eight strains of Gram-positive bacteria, six strains of Gram-negative bacteria, and four cultures of fungi. RESULTS: Chromatographic analysis of hydroalcoholic extracts of both investigated Thymus species showed very similar phenolic compounds composition. In both cases, the major components are luteolin-7-O-glucoside and rosmarinic acid. About 70% ethanol extracts of T. rasitatus and T. eremita have a broad spectrum of antimicrobial activity, exhibit the bactericidal or bacteriostatic activity against all tested bacteria and fungi at concentration range of 0.0195–20 mg/ml, but differ in their potency against tested strains of microorganisms. CONCLUSION: About 70% ethanol extracts of T. rasitatus and T. eremita, endemic plants in the flora of Kazakhstan, can be considered as potential drugs with a wide spectrum of antimicrobial activity. The results of chromatographic analysis could be used for drug standardization.

scholarly journals Trends of the energy and protein value of hylage from legumes in the Republic of Tatarstan

2021 ◽  
pp. 45-48
Author(s):  
Evgeny Olegovich Krupin ◽  
Marsel Sharipzyanovich Tagirov ◽  
Adelya Ayratovna Askarova
Keyword(s):  
Energy Level ◽  
Nutritional Value ◽  
Raw Materials ◽  
Net Energy ◽  
Average Value ◽  
Plant Raw Materials ◽  
Digestible Protein ◽  
The Republic ◽  
Perennial Legumes

The results of the analysis of the dynamics of energy and protein nutritional value of haylage from perennial legumes harvested from plant raw materials in the territory of the Republic of Tatarstan in the period from 1993 to 2018 are described. The long-term average value of the studied indicator was 9.52 MJ / kg, which is 5.54% higher than the norm. The highest content of exchangeable energy was noted in 1996 - 9.67 MJ / kg, which is 1.58% higher than the long-term average. The lowest content of exchangeable energy was established in 2009 (9.36 MJ / kg). The long-term average value of the net energy level of lactation was 1.96 MJ / kg, which is 9.68% higher than the norm. The maximum was observed in 2017 and amounted to 2.17 MJ / kg, and the minimum - in 2001 (1.65 MJ / kg), when it was 23.97% below the norm. It was found that the average long-term value of the level of digestible protein in haylage was 111.31 g / kg, which is 1.78% higher than the norm. The highest content of digestible protein was found in 2010 (17.21%). The smallest value was recorded a year earlier, in 2009 and amounted to 95.64 g / kg, which, respectively, is lower than the average long-term value and the value of the norm by 14.08 and 12.56%, respectively.

Sign in / Sign up

Export Citation Format

Share Document