scholarly journals Preparation of dietary fiber concentrate from Tunisian lemon (Citrus limon L.) by-products: Physico-chemical, functional and antioxidant properties

2021 ◽  
Vol 2 (1) ◽  
pp. 1-6
Author(s):  
Manel Masmoudi
Keyword(s):  
Dietary Fiber ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Insoluble Fraction ◽  
Citrus Limon ◽  
Total Dietary Fiber ◽  
Oil Retention ◽  
Physico Chemical ◽  
Potential Applications ◽  
By Products

Dietary fibers constitute an important element of a healthy diet. This study is a contribution to valorize Tunisian lemon (Citrus limon L.) by-products (LB) by preparation of a lemon fiber concentrate (LFC). The suitability of this by-product as a source of dietary fiber for food enrichment was investigated. Lemon fiber concentrate was prepared by LB washing in water at 90 °C for 5 min and then characterized by studying its physico-chemical, functional and antioxidant properties, in comparison with the original LB. The extraction method led to a total dietary fiber yield of 54.42 g/100g. LFC had higher content in total fibers than LB (71.20 versus 63.87 g/100g dry matter (DM), respectively), with predominance of the insoluble fraction (53.58 g/100g DM). LFC had also better functional properties, with higher water holding capacity (13.92 versus 8.51 g/g, respectively), swelling capacity (14 versus 8.75 ml/g, respectively) and oil retention property (6.6 versus 4.43 g/g, respectively). LFC had high content in bioactive compounds, particularly for phenolics (561.09 mg GAE/100 g DM) and flavonoids (408.42 mg QE/ 100 g DM), which gave it good antioxidant properties (antiradical activity: 45.57 % and reducing power: 0.18). The results of this study suggested that LFC may have potential applications for food enrichment.

Ultrafine Grinding a Promising Method for Improving the Total Dietary Fiber Content and Physico-Chemical Properties of Potato Peel Waste

2019 ◽  
Vol 11 (6) ◽  
pp. 3057-3070 ◽  
Author(s):  
Chun Yang ◽  
Ayyappa Kumar Sista Kameshwar ◽  
Jiangning Zhang ◽  
Ling Zhang ◽  
Weiying Ding ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Chemical Properties ◽  
Fiber Content ◽  
Promising Method ◽  
Potato Peel ◽  
Total Dietary Fiber ◽  
Physico Chemical ◽  
Ultrafine Grinding

scholarly journals Citrus limon from Tunisia: Phytochemical and Physicochemical Properties and Biological Activities

2018 ◽  
Vol 2018 ◽  
pp. 1-10 ◽  
Author(s):  
Mohamed Makni ◽  
Raoua Jemai ◽  
Walid Kriaa ◽  
Yassine Chtourou ◽  
Hamadi Fetoui
Keyword(s):  
Biological Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Citrus Limon ◽  
Strand Breakage ◽  
Antibacterial And Antioxidant Activity

Natural plant extracts contain a variety of phenolic compounds which are assigned various biological activities. Our work aims to make a quantitative and qualitative characterization of the Zest (ZL) and the Flesh (FL) of lemon (Citrus limon), to valorize the pharmacological uses of lemon, by evaluating in vitro activities (DPPH, free radical scavenging and reducing power). The antibacterial, antifungal, and antiproliferative activities were sought in the ability of Citrus limon extracts to protect DNA and protein. We found that the ZL contains high amounts of phenolics responsible for the important antioxidant properties of the extract. However, the FL is richer in flavonoids than the ZL. The FL extract was also found to be more effective than the ZL in protecting plasmid DNA against the strand breakage induced by hydroxyl radicals. We also concluded that the FL extract exhibited potent antibacterial activity unlike ZL. Analysis by LC/MS-MS identified 6 compounds (Caffeoyl N-Tryptophan, Hydroxycinnamoyl-Oglucoside acid, Vicenin 2, Eriocitrin, Kaempferol-3-O- rutinoside, and Quercetin-3-rutinoside). These preliminary results showed that Citrus limon has antibacterial and antioxidant activity in vitro. It would be interesting to conduct further studies to evaluate the in vivo potential in an animal model.

scholarly journals River Tea Tree Oil: Composition, Antimicrobial and Antioxidant Activities, and Potential Applications in Agriculture

Plants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2105
Author(s):  
Mursleen Yasin ◽  
Adnan Younis ◽  
Talha Javed ◽  
Ahsan Akram ◽  
Muhammad Ahsan ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Bacterial Species ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Butylated Hydroxytoluene ◽  
Tea Tree Oil ◽  
Tea Tree ◽  
Potential Applications ◽  
Pharmaceutical Industries

Melaleuca is one of the genera of the Myrtaceae family enriched in tea tree oil (TTO). Tea tree oils of Melaleuca bracteata and Melaleuca alternifolia are of prime importance and have antioxidant and antimicrobial properties. Terpinen-4-ol and 1-8 cineole are major constituents of M. alternifolia oil. The percentages of the compounds in the oils can slightly vary according to the region of plant harvest, the distillation technique, or the part of the plant used for oil extraction. TTO has a bactericidal effect against various bacterial species such as Bacillus cereus, B. subtilis, E. coli, Pseudomonas putida, and S. aureus. Several reports proved that this essential oil is also effective against fungal strains of Fusarium, Aspergillus, and Candida species. It also has antioxidant properties such as radical scavenging activity and reducing power. The antioxidant properties of TTO at a concentration of 30 mM were observed to be greater than those of butylated hydroxytoluene (BHT), commonly used as a synthetic antioxidant. TTO is also an effective organic fungicide, herbicide, and insecticide for use in the agriculture sector. Postharvest application of the oil has been found efficient on sweet basil, citrus, and strawberry. It is concluded that tea tree oil has the potential to be used in the food, agriculture, and pharmaceutical industries as a natural antimicrobial and preservative agent. This review provides comprehensive information regarding the antioxidant and antimicrobial activities of tea tree oil and its potential applications in agriculture.

Effect of thermal stabilization on physico-chemical parameters and functional properties of wheat bran

10.5219/1321 ◽  
2020 ◽  
Vol 14 ◽  
pp. 170-177
Author(s):  
Michaela Lauková ◽  
Jolana Karovičová ◽  
Lucia Minarovičová ◽  
Zlatica Kohajdová
Keyword(s):  
Thermal Treatment ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Wheat Bran ◽  
Chemical Parameters ◽  
Total Dietary Fiber ◽  
Phytic Acid Content ◽  
Hot Air ◽  
Air Heating ◽  
Physico Chemical

The food industry also focuses on the use of by-products from food processing. Wheat bran is a valuable by-product of the wheat milling process, which is rich in dietary fiber. In addition to nutritional value, dietary fiber has a functional potential in the production of novel foods. Pre-treatment of the dietary fiber using different methods can change its functional properties. The objective of this study was to evaluate the effect of stabilization process on physico-chemical parameters and functional properties of wheat bran. Wheat bran from two wheat variety was treated using microwave and hot air heating. It was observed that wheat bran included more than 45% of total dietary fiber. Results suggested that treatment of bran using both method increased total dietary fiber content. Thermal treatment process decreased the anti-nutritional agent in bran samples. Phytic acid content diminishing of 44% and 49% was observed in microwave treated bran samples. Moreover, treatment of bran using a hot air heating improved the hydration properties (water holding, water retention and swelling capacity), while oil holding capacity was not significantly altered. Treatment decreased the antioxidant activity of treated bran samples. It was observed that thermal treatment modified the color parameters of bran (lightness, yellowness and hue angle decreased and redness and Chroma increased).

scholarly journals Antioxidant Potential of Chestnut (Castanea sativa L.) and Almond (Prunus dulcis L.) By-products

2010 ◽  
Vol 16 (3) ◽  
pp. 209-216 ◽  
Author(s):  
J.C.M. Barreira ◽  
I.C.F.R. Ferreira ◽  
M.B.P.P. Oliveira ◽  
J.A. Pereira
Keyword(s):  
Lipid Peroxidation ◽  
Bioactive Compounds ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Castanea Sativa ◽  
Thiobarbituric Acid ◽  
Waste Products ◽  
By Products

The antioxidant properties of almond green husks (Cvs. Duro Italiano, Ferraduel, Ferranhês, Ferrastar and Orelha de Mula), chestnut skins and chestnut leaves (Cvs. Aveleira, Boa Ventura, Judia and Longal) were evaluated through several chemical and biochemical assays in order to provide a novel strategy to stimulate the application of waste products as new suppliers of useful bioactive compounds, namely antioxidants. All the assayed by-products revealed good antioxidant properties, with very low EC50 values (lower than 380 μg/mL), particularly for lipid peroxidation inhibition (lower than 140 μg/mL). The total phenols and flavonoids contents were also determined. The correlation between these bioactive compounds and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, reducing power, inhibition of β-carotene bleaching and inhibition of lipid peroxidation in pig brain tissue through formation of thiobarbituric acid reactive substances, was also obtained. Although, all the assayed by-products proved to have a high potential of application in new antioxidants formulations, chestnut skins and leaves demonstrated better results.

scholarly journals Characteristics of Bread Made of Various Substitution Ratios of Bran Pulverized by Hammer Mill or Jet Mill

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 48 ◽  
Author(s):  
Dabeen Lee ◽  
Mi Jeong Kim ◽  
Han Sub Kwak ◽  
Sang Sook Kim
Keyword(s):  
Particle Size ◽  
Water Absorption ◽  
Dietary Fiber ◽  
Specific Volume ◽  
Development Time ◽  
Antioxidant Properties ◽  
Hammer Mill ◽  
Total Dietary Fiber ◽  
Dough Development Time ◽  
Wheat Flours

The physicochemical and antioxidant properties of dough and bread were measured in wheat flours substituted with two types of bran (HMB: bran pulverized by a hammer mill and JMB: bran pulverized by a jet mill) at various ratios (0%, 5%, 10%, 15%, 20%, and 25%) of substitution. The particle size of hammer mill bran (HMB) (119.71 µm) was larger than that of jet mill bran (JMB) (25.78 µm). Wheat flours substituted with HMB contained more total dietary fiber than those with JMB. A significant increase of water absorption and dough development time in Mixolab® analysis was observed depending on the level of HMB or JMB substitution. The breads made with HMB or JMB (5% or 10%) showed a higher specific volume and lower crumb hardness than the control bread. However, breads made with ≥15% HMB or JMB had a decreased specific volume and increased crumb hardness. Overall, breads made with wheat flour substituted with 5%–10% HMB or JMB were of a higher bread quality and had more antioxidant properties.

scholarly journals Physico-chemical and antioxidant properties of oils and by-products obtained by cold press-extraction of Tunisian Opuntia spp. seeds

2021 ◽  
pp. 100024
Author(s):  
Manel Masmoudi ◽  
Arwa Baccouche ◽  
Maha Borchani ◽  
Souhail Besbes ◽  
Christophe Blecker ◽  
...  
Keyword(s):  
Antioxidant Properties ◽  
Cold Press ◽  
Physico Chemical ◽  
Opuntia Spp ◽  
By Products

scholarly journals Agaricus bisporus By-Products as a Source of Chitin-Glucan Complex Enriched Dietary Fibre with Potential Bioactivity

2020 ◽  
Vol 10 (7) ◽  
pp. 2232
Author(s):  
Sara M. Fraga ◽  
Fernando M. Nunes
Keyword(s):  
Chemical Composition ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Treatment Time ◽  
Low Cost ◽  
High Water ◽  
High Concentration ◽  
Retention Capacity ◽  
Oil Retention ◽  
By Products

Mushroom production generates large amounts of by-products whose disposal creates environmental problems. The high abundance of biological active non-starch polysaccharides in mushroom cell walls makes these by-products attractive for dietary fiber-based ingredient (DFI) production. Traditional methods of dietary fiber preparation didn’t allow to obtain a DFI with suitable chemical and functional properties. In this work a simple and environmentally friendly method was developed and optimized for DFI production using a central composite design with treatment time, hydrogen peroxide and sodium hydroxide concentration as factors and chemical composition, chromatic and functional properties as dependent variables. The chemical composition of the DFI was strongly influenced by the process parameters and its functional and color properties were dependent on its fiber and protein content, respectively. The method developed is simple, uses food grade and low-cost reagents and procedures yielding a DFI with white color, no odor and a high concentration of dietary fiber (>60%) with an identical sugar composition to the original mushroom fiber. Due to the high water and oil retention capacity, this DFI may be used not only for dietary fiber enrichment and reduction of the food energy value but also as a functional ingredient with potential bioactivity.

scholarly journals Nutritional characterization and technological functional properties of marolo pulp flour

2020 ◽  
Vol 9 (4) ◽  
pp. e51942826
Author(s):  
Jéssyca Santos Silva ◽  
Clarissa Damiani ◽  
Thays Lorrayne Lavrinha e Silva ◽  
Edson Pablo da Silva ◽  
Mariana Crivelari da Cunha ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Beta Carotene ◽  
Food Products ◽  
Insoluble Fraction ◽  
Food Ingredient ◽  
Total Carotenoids ◽  
Total Dietary Fiber

The flour from the pulp of marolo (Annona crassiflora Mart.) is an important source of fiber, however, its use as a food ingredient requires investigation as to its functionality. Thus, this work aimed to evaluate the physical, chemical, nutritional and technological functional properties of the flour obtained from the pulp of marolo, thus verifying its potential application in food products. The analyzes performed on the flour were proximal composition, mineral composition, vitamin C content, total carotenoids, beta-carotene, antioxidant activity and technological functional properties. The flour presented considerable amounts of fibers, especially the insoluble fraction, being 25.47 g.100g-1, 8.57 g.100g-1 for soluble dietary fiber and 34.04 g.100g-1 for total dietary fiber. . The levels of vitamin C and total carotenoids, observed in the flour of the pulp of marolo, were 173.77 mg.100g-1, 0.56 mg.100g-1 and 0.08 mg.100g-1, respectively. The minerals that showed the highest concentration in the pulp flour were phosphorus (1768.53 mg.kg-1) and calcium (1512.73 mg.kg-1). The antioxidant activity was more effective when performed in aqueous extraction. The flour has shown to have important technological functional properties, such as solubility in water and the ability to form emulsion. Therefore, marolo pulp flour has the potential to be commercialized and used in food products in order to improve and enrich its nutritional and technological qualities.

Sign in / Sign up

Export Citation Format

Share Document