Effect of Moringa oleifera Aqueous Extracts on the Physicochemical Characteristics, Microbiological quality and Biogenic Amines of Semi-dry Fermented Sausage

International Journal of Veterinary Science ◽

10.37422/ijvs/20.019 ◽

2020 ◽

Keyword(s):

Biogenic Amines ◽

Aqueous Extract ◽

Moringa Oleifera ◽

Microbiological Quality ◽

Physicochemical Characteristics ◽

Aqueous Extracts ◽

Fermented Sausage ◽

Dry Fermented Sausage ◽

Moringa Oleifera Leaves ◽

And Control

The main objective of the current study was to investigate the effect of Moringa oleifera leaves and seeds aqueous extracts on the physicochemical properties, microbiological quality and biogenic amines content of semi-dry fermented sausage during ripening process and storage at 4ºC for 3 months. Semi-dry fermented sausages were formulated by using M. oleifera leaves and seeds aqueous extracts at a rate of 1.5% in comparison to control. Incorporation of M. oleifera leaves aqueous extracts during the formulation of fermented sausage resulted in a significant (P<0.05) decrease in pH, lipid oxidation and total volatile nitrogen content while significant (P<0.05) increase in the lactic acid bacteria when compared with those formulated with seeds and control groups. However, the yeast, mold and biogenic amines content of sausages formulated with M. oleifera seeds aqueous extract were significantly (P<0.05) lower than those formulated with leaves and the control. From this study, we can conclude that M. oleifera leaves aqueous extract exhibited potent antioxidant activity while that of seeds exhibited potent antimicrobial activity. Therefore, both M. oleifera extracts can be used as natural additives to improve the quality and safety of semi-dry fermented sausage.

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Moringa oleifera leaves crude aqueous extract down-regulates of BRCA1, mta-1 and oncogenes c-myc and p53 in AsPC-1, MCF-7 and HTC-116 cells

Food Bioscience ◽

10.1016/j.fbio.2021.101221 ◽

2021 ◽

pp. 101221

Author(s):

Ioannis S. Pappas ◽

Stella Siomou ◽

Eleni Bozinou ◽

Stavros I. Lalas

Keyword(s):

Aqueous Extract ◽

Moringa Oleifera ◽

Moringa Oleifera Leaves ◽

Crude Aqueous Extract ◽

Mcf 7

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Antioxidant and antibacterial evaluation of aqueous extract and nanoparticles synthesized from Moringa oleifera leaves

Indian Journal of Agricultural Biochemistry ◽

10.5958/0974-4479.2020.00030.1 ◽

2020 ◽

Vol 33 (2) ◽

pp. 193-196

Author(s):

Nupur Sinha ◽

Deepshikha Dixit

Keyword(s):

Aqueous Extract ◽

Moringa Oleifera ◽

Moringa Oleifera Leaves ◽

Antibacterial Evaluation

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Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage

Foods ◽

10.3390/foods9091286 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1286 ◽

Cited By ~ 1

Author(s):

Annalisa Serio ◽

Jessica Laika ◽

Francesca Maggio ◽

Giampiero Sacchetti ◽

Flavio D’Alessandro ◽

...

Keyword(s):

Biogenic Amines ◽

Low Temperatures ◽

Free Amino ◽

Microbial Dynamics ◽

Butanoic Acid ◽

Fermented Sausage ◽

Dry Fermented Sausage ◽

Fermented Sausages ◽

Total Free Amino Acids ◽

Over Time

The effect of two kinds of casings on the production and characteristics of a dry fermented sausage was investigated. In detail, an Italian product, naturally fermented at low temperatures and normally wrapped in beef casing instead of the most diffused hog one, was selected. Two different productions (one traditionally in beef casing (MCB) and another in hog casing (MCH)) were investigated over time to determine the differences particularly regarding proteolytic changes during fermentation and ripening. First of all, the product in hog casing required a longer ripening time, up to 120 days, instead of 45–50 days, because of the lower drying rate, while the microbial dynamics were not significantly modified. Conversely, the proteolysis showed a different evolution, being more pronounced, together with the biogenic amines content up to 341 mg/Kg instead of 265 mg/Kg for the traditional products. The latter products were instead characterized by higher quantities of total free amino acids, 3-methyl butanoic acid, 3-Methyl-1-butanal, and 2-Methylpropanal, enriching the final taste and aroma. The traditional product MCB also showed lower hardness and chewiness than MCH. The results highlight how the choice of casing has a relevant impact on the development of the final characteristics of fermented sausages.

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In VitroEffect of Aqueous Extract and Fraction IV Portion ofXimenia americanaStem Bark onTrypanosoma congolenseDNA

Journal of Parasitology Research ◽

10.1155/2014/904318 ◽

2014 ◽

Vol 2014 ◽

pp. 1-5 ◽

Cited By ~ 2

Author(s):

Victor Ambrose Maikai ◽

Beatty Viv Maikai ◽

Patricia Ishyaku Kobo

Keyword(s):

Cell Death ◽

Aqueous Extract ◽

Gel Electrophoresis ◽

Stem Bark ◽

Trypanosoma Congolense ◽

Aqueous Extracts ◽

Agarose Gel Electrophoresis ◽

Tropical Africa ◽

And Control

Trypanosomosis is a debilitating disease affecting mainly livestock and humans in tropical Africa. Chemically synthesized drugs and medicinal plants have been used in the treatment and control of this disease. In this study, thein vitroeffect of aqueous extracts and fraction IV extract ofXimenia americanastem bark onTrypanosoma congolenseDNA was investigated. The extracts were incubated with the parasitesin vitroat 300 mg/mL aqueous extract and 25 mg/mL fraction IV portion for 30, 60, and 120 mins. The DNA of the trypanosomes was isolated and digested using ECOR1 enzyme and subsequently PCR was carried out. Results showed that aqueous extract and fraction IV portion immobilized 55% and 90% of the trypanosomes after 30-minute incubation. Subsequent isolation of the parasite DNA and agarose gel electrophoresis did not reveal that cell death was as a result of DNA fragmentation. This suggests that cell death was by another mechanism of action.

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Effects of Temperature, Humidity and Additives on the Formation of Biogenic Amines in Sucuk during Ripening and Storage Periods

Food Science and Technology International ◽

10.1177/1082013204041992 ◽

2004 ◽

Vol 10 (1) ◽

pp. 21-28 ◽

Cited By ~ 25

Author(s):

H. Bozkurt ◽

O. Erkmen

Keyword(s):

Biogenic Amines ◽

Histamine Concentration ◽

Fermented Sausage ◽

Dry Fermented Sausage ◽

Effects Of Temperature ◽

And Storage

The effects of temperature (20, 30 and 40 C), humidity (50, 65 and 80% RH) and additives on the formation of biogenic amines (tryptamine, -phenyl ethylamine, putrescine, cadaverine, histamine, 1,7-diamino heptane, serotonin, tyramine, spermidine and spermine) in sucuk (Turkish dry-fermented sausage) were studied during ripening and storage periods. Cadaverine was not detected in any sausage. Tryptamine, -phenyl ethylamine, 1,7-diamino heptane, serotonin, spermidine and spermine were the minor biogenic amines found in sucuk. The formation of tryptamine, -phenyl ethylamine, histamine, 1,7-diamino heptane and spermidine were affected significantly (P<0.05) by temperature and% RH during the storage. Preservatives had also a significant effect (P<0.05) on the formation of biogenic amines. The lowest putrescine formation was observed in sucuk type containing the highest amount of additives after 60 days of storage, whereas the highest putrescine formation was obtained in the control sucuk made without additives. Histamine concentration ranged from 0.0 to 242.2 mg/kg and 0.0 to 135.8 mg/kg during ripening and storage periods, respectively. In general, tryptamine formation increased during ripening and decreased during the storage periods. Temperature and% RH of the storage might be used as hurdle factors to control the formation of biogenic amines in sucuk.

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