Chemical Composition and Physicochemical Properties of Selected Seed Spices in Ibadan Metropolis, Nigeria

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
S. A. Adegbite
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Industrial Applications ◽  
Crude Fibre ◽  
Seed Flour ◽  
Iodine Values ◽  
Low Levels ◽  
Seed Flours ◽  
Common Spices ◽  
Monodora Myristica

Monodora myristica (African nutmeg), Myristica fragrans (nutmeg) and Byrosocurpus dinklayer (Efu) are common spices used in the preparation of delicacies. The proximate composition of the seed flour and physicochemical properties of the oil were determined. The purpose of this study was to evaluate the chemical composition of the seed flours and physicochemical properties of the oil in order to know their domestics and industrial applications. The oil of M. myristica, M. fragrans and B. dinklayer were extracted with petroleum ether. The moisture, dry matter, crude fibre, fat, protein, ash and carbohydrate contents for M.myristica, M. fragrans and B. dinklayer ranged from 11.76-13.67, 88.24-89.30, 13.60-15.47, 5.28-14.65 7.90-10.41, 9.20-11.45 and 40.78-47.13% respectively. The acid values of M. myristica, M. fragrans and B. dinklayer were 0.70, 0.68 and 0.98 g/100g respectively. The values for oil under study suggested its edibility. The iodine values were 93.27, 89.30 and 106.72 g/100g respectively. Since the iodine values of the oil are lower than 100 (gI2/100 g sample) except B. dinklayer, the oils could be classified as non-drying oils. The peroxide values were 8.90, 5.12 and 9.60 g/100g respectively. The values indicate low levels of oxidative rancidity. The saponification values ranged from 179.03-188.64. The values suggested that the oils may be used in soap and shampoos.

scholarly journals Propiedades Básicas de Zeolitas Naturales de Panamá con Potencial de Desarrollo Industrial

2018 ◽  
Vol 3 (1) ◽  
pp. 721
Author(s):  
Dr. Cecilio Hernández B. ◽  
M.Sc. Jorge Olmos ◽  
Licda. Yahaira Espinosa
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Cation Exchange ◽  
Volcanic Activity ◽  
Natural Zeolite ◽  
Cation Exchange Capacity ◽  
Exchange Capacity ◽  
Natural Zeolites ◽  
Low Levels ◽  
Initial Results

The initial results of the properties that have been determined to a sample of natural zeolite, coming from areas of volcanic activity of Panama, and that has been identified with potential for its industrial explotation, are presented. Some physicochemical properties, chemical composition and morphology were determined. A natural zeolite with an intermediate level of Si/Al (2.62), low levels of dissolved salts and a morphology with pores-shaped channels with a diameter of 5 mm are observed.Keywords: natural zeolites, chemisorption, morphology, macropores, cation exchange capacity

scholarly journals Chemical Composition, Physicochemical Characteristics, and Nutritional Value ofLannea kerstingiiSeeds and Seed Oil

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
Judicaël Thomas Ouilly ◽  
Patrice Bazongo ◽  
Adjima Bougma ◽  
Nèbpawindé Kaboré ◽  
Anne Mette Lykke ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Physicochemical Properties ◽  
Nutritional Value ◽  
Seed Oil ◽  
Stability Index ◽  
Acid Value ◽  
Industrial Applications ◽  
Total Oxidation ◽  
Alternative Source

The chemical composition, main physicochemical properties, and nutritional value of seed flour and seed oil ofLannea kerstingiiwere studied. The results indicated that seeds contained 3.61% moisture, 57.85% fat, 26.39% protein, 10.07% carbohydrates, and 2.08% ash. Potassium was the predominant mineral, followed by magnesium and calcium. The essential amino acids were at higher levels than the estimated amino acid requirements of FAO/WHO/UNU except for lysine. Fatty acid composition showed that oleic acid was the major fatty acid, followed by palmitic, linoleic, and stearic acids. Physicochemical properties of the seed oil were melting point, 19.67°C; refractive index (25°C), 1.47; iodine value, 60.72/100 g of oil; peroxide value, 0.99 meq. O2/kg of oil;p-anisidine value, 0.08; total oxidation (TOTOX) value, 2.06; oxidative stability index (120°C), 52.53 h; free fatty acids, 0.39%; acid value, 0.64 mg of KOH/g of oil; saponification value, 189.73. Total amount of tocopherols, carotenoids, and sterols was 578.60, 4.60, and 929.50 mg/kg of oil, respectively.γ-Tocopherol (82%), lutein (80%), andβ-sitosterol (93%) were the most abundant forms of tocopherols, carotenoids, and sterols, respectively. Seeds ofL. kerstingiiconstitute an alternative source of stable vegetable oil and protein for nutritional and industrial applications.

scholarly journals Chemical Composition of Tomato Seed Flours, and Their Radical Scavenging, Anti-Inflammatory and Gut Microbiota Modulating Properties

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1478
Author(s):  
Uyory Choe ◽  
Jianghao Sun ◽  
Elena Bailoni ◽  
Pei Chen ◽  
Yanfang Li ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Gut Microbiota ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Tomato Seed ◽  
Potential Health ◽  
Food Ingredients ◽  
Seed Flour ◽  
Anti Inflammatory ◽  
Seed Flours

In the current study, the chemical composition and total phenolic content of tomato seed flours, along with potential health beneficial properties, including free radical scavenging capacities, anti-inflammatory capacities, and gut microbiota profile modulation, were examined using two different batches. Eight compounds were identified in the tomato seed flour, including malic acid, 2-hydroxyadipic acid, salicylic acid, naringin, N-acetyl-tryptophan, quercetin-di-O-hexoside, kaempferol-di-O-hexoside, and azelaic acid. The total phenolic contents of tomato seed flour were 1.97–2.00 mg gallic acid equivalents/g. Oxygen radical absorbing capacities (ORAC), 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacities (DPPH), and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical scavenging capacities (ABTS) were 86.32–88.57, 3.57–3.81, and 3.39–3.58 µmoles Trolox equivalents/g, respectively, on a per flour dry weight basis. The mRNA expression of the pro-inflammatory markers, interleukin-1 beta (IL-1β), interleukin-6 (IL-6), and tumor necrosis factor alpha (TNF-α), were dose-dependently suppressed by tomato seed flour extracts. The extracts altered five of the eight bacterial phyla and genera evaluated. The results may provide some scientific support for the use of tomato seed flour as value-added food ingredients.

Chemical and functional properties of fermented, roasted and germinated tamarind (Tamarindus indica) seed flours

2015 ◽  
Vol 45 (1) ◽  
pp. 97-111 ◽  
Author(s):  
Ezekiel Olufunke Oluseyi ◽  
Oyesiku Morenike Temitayo
Keyword(s):  
Functional Properties ◽  
Antinutritional Factors ◽  
Ash Content ◽  
Tamarindus Indica ◽  
Crude Fibre ◽  
Food Ingredient ◽  
Content Type ◽  
Seed Flour ◽  
Tamarind Seed ◽  
Seed Flours

Purpose – This paper aims to focus on the effect of fermentation, roasting and germination on tamarind seed flour. Design/methodology/approach – Tamarind seeds were treated using three different methods, namely, fermentation, roasting and germination. Fermentation was allowed for four days, roasting was carried out at 180°C at three time regimens of 10, 15 and 20 min and germination was done at 10, 15 and 20 days. Samples were analysed at intervals for proximate composition, antinutritional factors and functional properties using standard methods. Findings – Protein, crude fat, crude fibre contents and pH increased significantly (p < 0.05) as fermentation progressed, while ash content and carbohydrate reduced. Protein, crude fat and crude fibre contents decreased significantly (p < 0.05) as roasting progressed, while ash content, carbohydrate and pH increased. Protein and crude fibre contents increased significantly (p < 0.05) as germination progressed, while crude fat, ash content, carbohydrate and pH reduced. Processing resulted in significant reduction of the phytate, tannin and trypsin inhibitor. Practical implications – Processed seeds of Tamarindus indica can be used to fortify local cereals (millet/maize) with other ingredients to produce complementary foods with good nutritional quality and consequently as a tool for meeting community nutritional needs. Originality/value – The paper has demonstrated effect of fermentation, roasting and germination in enhancement of functional and nutritional properties of tamarind seed flour for utilization as a food ingredient.

scholarly journals Proximate Composition, Mineral Bioavailability and Functional Properties of Defatted and Undefatted Avocado Pear (Persia americana) Seed Flours

2020 ◽  
pp. 1-10
Author(s):  
N. J. T. Emelike ◽  
A. E. Ujong ◽  
S. C. Achinewhu
Keyword(s):  
Bulk Density ◽  
Functional Properties ◽  
Proximate Composition ◽  
Proximate Analysis ◽  
Crude Fibre ◽  
Mineral Bioavailability ◽  
Seed Flour ◽  
Gelation Concentration ◽  
Seed Flours ◽  
Protein Rich

The aim of this study was to investigate the proximate composition, mineral bioavailability and functional properties of defatted and undefatted avocado pear seed flours. Avocado pear seed was processed into flour and thereafter defatted using n-hexane. The proximate composition, total and extractable minerals and functional properties of the seed flours were determined using standard methods. Proximate analysis revealed that the defatted seed flour contained significantly (p<0.05) higher protein (11.90%) and ash (2.60%) than the undefatted sample (7.24% and 2.12%, respectively). The undefatted seed flour recorded higher values of moisture (4.84%), fat (3.28%), crude fibre (7.99%), carbohydrate (74.71%) and energy (406.08 kcal) than the defatted sample. Mineral composition of the seed flours also showed that undefatted sample contained significantly (p<0.05) higher contents of sodium (24.56 mg/100 g) and iron (9.05 mg/100 g) than the defatted while defatted sample was significantly (p<0.05) higher in potassium (103.15 mg/100 g), phosphorus (7.80 mg/100 g) and calcium (56.50 mg/100 g). Defatted seed flour gave the highest bioavailable sodium (53.88%), potassium (51.69%), iron (26.07%), phosphorus (47.12%) and calcium (43.47%) while undefatted seed flour had the lowest bioavailable sodium (51.41%), potassium (50.49%), iron (17.45%), phosphorus (45.35%) and calcium (36.35%). There were significant differences (p<0.05) among these values. Results of the functional properties of the seed flours showed that the defatted seed flours were high in water and oil absorption capacities (1.87 g/g and 1.87 g/g, respectively), bulk density (0.85 g/ml) and swelling power (6.75 g/g). However, these values were significantly (p<0.05) similar except for bulk density. Least gelation concentration was 4% for both flours while solubilities were 14.57% and 14.63% for defatted and undefatted seed flour, respectively. The result from this study indicates that avocado pear seed flours may be useful in some food formulations. Defatted avocado pear seed is a good source of protein and can be incorporated into existing food products to provide a protein rich diet.

scholarly journals Potentials of African nutmeg (Monodora myristica) as a flavourant in cookie production

2019 ◽  
Vol 8 (2) ◽  
Author(s):  
Kazeem K. Olatoye ◽  
Omololo O. Fapojuwo ◽  
Joshu A. Olorunshola ◽  
Julianah O. Ayorinde
Keyword(s):  
Bulk Density ◽  
Crude Protein ◽  
Absorption Capacity ◽  
Metabolizable Energy ◽  
Crude Fibre ◽  
Seed Flour ◽  
Application Potential ◽  
Aoac Method ◽  
Flour Blends ◽  
Monodora Myristica

African nutmeg, a possible local substitute for a commercial food flavourant, remains largely underutilized in Nigeria. Its application potential in cookie production was investigated in this study. African nutmeg (Monodora myristica) seed flour (ANM) was produced using standard method. The flour was substituted for vanilla flavour (VFL) in ratio of 0, 1, 2, 3, and 3.5 g and functional properties of the flour blends (water absorption capacity (WAC), oil absorption capacity (OAC), and bulk density) were determined, using standard methods. Cookies were developed and characterized chemically, physically (colour) and organoleptically using the AOAC method, a colourimeter and sensorypanellistsrespectively. Data were analysed using ANOVA at p<0.05.  Replacement of vanilla with African nutmeg had no significant effect on bulk density (0.62g/cm3 – 0.68 g/cm3), but significantly affected WAC (133-142%) and OAC (147-156%) of flour blends. Crude protein (9.44-15.49%), crude fat (3.17-6.50%), total ash (2-2.73%) and crude fibre (0.12-0.23%) contents of the cookie increased, whilst metabolizable energy (385.33-367kcal) decreased. There were reductions in pH (6.83-6.53) and TSS (5.80-1.20). Brown index of the snack increased with addition of nutmeg. Antioxidant indicators (flavonoids, DPPH and phenol) varied among cookie samples. Antinutrients, saponin, tannin and oxalate, were within tolerable limits. All cookie samples were judged acceptable by the panellists, with SLZ being the most acceptable. An acceptable and nutritious snack was produced at 100% replacement. M. myristica seed could serve as substitute for vanilla in the production of cookies and other related snacks.

Functional Tannins in Grape Pomace Flours of Feteasca Neagra and Italian Riesling

2018 ◽  
Vol 69 (9) ◽  
pp. 2372-2376
Author(s):  
Maria Laura Muncaciu ◽  
Fernando Zamora Marin ◽  
Nastasia Pop ◽  
Anca Cristina Babes ◽  
Claudiu Ioan Bunea ◽  
...  
Keyword(s):  
Pharmaceutical Industry ◽  
Dry Weight ◽  
Grape Pomace ◽  
Seed Flour ◽  
Seed Flours

The aim of this study was to analyze the content of functional tannins in grape pomace skin, seed, and mixed flour, from Feteasca Neagra and Italian Riesling varieties. Results showed that all compounds were present in the highest concentration in grape pomace seed flours and the lowest in skin flours. The concentration of total tannins and total flavan-3-ol monomers in all flour samples ranged from 37.34 to 72.28 mg epicatechin/g dry weight and 0.57 to 3.13 mg/g dry weight, respectively. Among monomers, (+)-catechin was found in the highest concentration, except in Italian Riesling seed flours, where (-)-epicatechin was predominant. The mDP of proanthocyanidins in seed flour (7.15 to 8.07) is lower than that of skin flours (10.83 to 18.43) while the opposite was observed for %G. As a result, all Feteasca Neagra and Italian Riesling grape pomace flours, especially seed flour, could be used as sources of functional tannins in alimentary or pharmaceutical industry.

Synthesis, Characterization, and Dynamic Behavior of Well-defined Dithiomaleimide-functionalized Maltodextrins

2020 ◽  
Vol 17 (2) ◽  
pp. 85-89
Author(s):  
Francisco J. Hidalgo ◽  
Nathan A.P. Lorentz ◽  
TinTin B. Luu ◽  
Jonathan D. Tran ◽  
Praveen D. Wickremasinghe ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Dynamic Behavior ◽  
Industrial Applications ◽  
19F Nmr ◽  
Nmr Studies ◽  
Synthetic Pathway ◽  
End Groups ◽  
Sugar End

: Maltodextrins have an increasing number of biomedical and industrial applications due to their attractive physicochemical properties such as biodegradability and biocompatibility. Herein, we describe the development of a synthetic pathway and characterization of thiol-responsive maltodextrin conjugates with dithiomaleimide linkages. 19F NMR studies were also conducted to demonstrate the exchange dynamics of the dithiomaleimide-functionalized sugar end groups.

scholarly journals Changes of Physicochemical Properties of Starch Syrups Recommended for Winter Feeding of Honeybees during Storage

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 374
Author(s):  
Teresa Szczęsna ◽  
Ewa Waś ◽  
Piotr Semkiw ◽  
Piotr Skubida ◽  
Katarzyna Jaśkiewicz ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Physicochemical Parameters ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Different Temperatures ◽  
And Storage ◽  
Bee Colonies ◽  
Temperature Time ◽  
Winter Feeding

The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.

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