Insecticidal capacity of Cestrum parqui (Solanaceae) leaf extracts on Xanthogaleruca luteola (Coleoptera: Chrysomelidae) adults

Among a series of exotic pests that have been reported in Chile, Xanthogaleruca luteola (Coleoptera: Chrysomelidae), a defoliating insect of elms (Ulmus spp.), is causing important damage in urban trees in central Chile. The insecticidal capacity of water and ethanol extracts obtained from new and mature leaves of Cestrum parqui (Solanaceae) was evaluated at various concentrations on X. luteola adults in the laboratory. Bioassays with a completely randomized design were used to analyze the effects of each extract. Also, the mean lethal concentration (LC50) was determined for both mature leaf states and solvents. A proximal analysis was done to determine the physical and chemical differences between the maturity stages. Proximal analysis of the powder of both leaf stages revealed differences (P < 0.01) in the content of humidity, ashes, lipids, and proteins, but not in the raw fiber content nor the non-nitrogenous extract. On the third day after exposure, the order of decreasing effectiveness (LC50) ofthe insecticide extracts was: new-ethanol (2.5 % w/v), new-water (3.8 % w/v), mature-ethanol (6.7 % w/v) and mature-water (9.2 % w/v). Our results suggest that C. parqui leaf extracts may have potential use as a bioinsecticide in integrated pest management plans for the control of X. luteola adults, however, tests at a larger scale are necessary to confirm our results.

Nutritional Value Content in Mangrove Syrup From Sonneratia alba Fruit

Pedada fruit (Sonneratia alba) is a fruit of mangrove plants whose utilization can be improved through simple technology, namely the processing of Sonneratia alba fruit into syrup. Mangrove plants produce fruit that can be utilized as a processed beverage, one of which is Sonneratia alba fruit that has a sour taste and can be processed into fresh drinks in the form of mangrove syrup. The purpose of the study was to find out the nutritional value content of mangrove syrup from Sonneratia alba fruit. Research methods are experiments. We use proximal analysis, which includes tests on protein, fat, carbohydrate, and vitamin C. Proximal analysis is carried out at the organic chemistry laboratory, Faculty of MIPA Universitas Jenderal Soedirman. The results of our research show Processed mangrove syrup from Sonneratia alba fruit has nutritional content: protein 1.20%, fat 0.20%, carbohydrates 3.50%, and vitamin C 55.30%. Mangrove fruit from Sonneratia alba processed into syrup has a high nutritional and antioxidant value and is rich in fiber, which is good for health

Influence of amaranth and melon seeds on the nutritional composition of an energy bar

Energy bars are considered a healthy food alternative due to the different properties attributed to them. The research aimed to evaluate the influence of amaranth and melon seeds on the nutritional composition of an energy bar intended for human consumption. A unifactorial design with three treatments T1 (45% amaranth, 15% melon seeds), T2 (30% amaranth, 30% melon seeds), T3 (15% amaranth, 45% melon seeds) was used to prepare the bars. energetic. Proximal analysis of protein, ash, fat, fiber, moisture, carbohydrates, and energy were performed on each of the formulations. A sensory evaluation of each of the treatments was carried out in which the attributes of smell, color, flavor, texture and general appearance were evaluated; A total of 20 untrained panelists were used for this. The results were analyzed with the statistical program InfoStat. The proximal analysis shows that the content of protein, ash and fiber was higher in the T2 treatment with a total of 11.03%, 12.59% and 13.43%, respectively. The fat, moisture and energy contents were higher in the T3 treatment with a total of 13.74%, 5.62% and 3820.85%. While the highest carbohydrate content was presented in treatment T1 with 67.14%. The evaluation of the organoleptic properties of taste, smell, color, texture and general appearance was better in the T3 treatment. The inclusion of the different levels of amaranth flour and melon seeds showed favorable results of the proximal and sensory characteristics (color, smell, flavor, texture and general appearance).

Proximal, Microbiological and Color Evaluation and Comparison of the Meat of Llamas (Lama glama) and Alpacas (Vicugna pacos)

In this study, the meat of llama (Lama glama) and alpaca (Vicugna pacos) were examined. Data were analyzed through the analysis of variance (ANOVA) using the Centurion Statgraphics software. The bromatological characteristics of the meat were evaluated through proximal analysis. A high percentage of protein content was identified, with a higher value in the llama meat (24.025%). Regarding the ethereal extract, minimum values ​​were obtained in the alpaca meat (2.707%), indicating lean meat. The humidity was variable depending on the conditions of the conservation, and the organic matter present in the meat defined the ash content, which was not higher than 5%. In terms of the microbiological analyses, the value ​​of viable aereobic mesophiles in llama meat was 1330 cfu/g, and in alpaca meat it was 1490 cfu/g; and the values for E. coli were 0.500 cfu/g and 1,250 cfu/g, respectively. Keywords: software, Lama glama, Vicugna pacos, proximal analysis, microbiological requirements. RESUMEN La carne de Llama (Lama glama) y Alpaca (Vicugna pacos) cumple con los requisitos para ser considerada como carne; Mediante el análisis de varianza (ANOVA) utilizando el Software Statgraphics Centurion se evalúa los requisitos bromatológicos por medio del análisis proximal de las carnes en estudio, donde se identifica un alto porcentaje en el contenido de proteína, lo que conlleva a un elevado valor biológico en ambas especies, siendo más destacada, en la carne de llama con 24,025%; En cuanto a extracto etéreo se obtiene valores mínimos en especial en la carne de alpaca con 2,707%, favoreciendo a la obtención de carne magra; En lo referente a humedad va a ser variable dependiendo de las condiciones de conservación de la misma, mientras tanto la materia orgánica presente en la carne define el contenido de cenizas, el cual no podrá ser mayor al 5%. En relación a los análisis microbiológicos los valores de Mesófilos Aereobios Viables en la carne de llama fueron 1330 ufc/g, en la carne de alpaca 1490 ufc/g, para E. Coli de 0,500 ufc/g, y 1,250 ufc/g respectivamente encontrándose dentro de lo establecido en la Norma, y valores no permisibles por la presencia de Coliformes Totales. Palabras clave: software, Lama glama, Vicugna pacos, análisis proximal, requerimientos microbiológicos.

Proximal composition and fatty acid profile of Hemigrapsus crenulatus (H. Milne Edwards, 1837) as one of the main foods of “patagonian blenny”Eleginops maclovinus (Cuvier, 1830)

The Patagonian blenny (Eleginops maclovinus) is species endemic to South America with physiological characteristics that would facilitate its incorporation into Chilean aquaculture. However, there is currently no specific artificial food that can be used to raise E. maclovinus. In light of this problem, this study describes the proximal composition and fatty acid profile of the crab Hemigrapsus crenulatus, one of the main foods of E. maclovinus. The purpose of the study is to serve as basic information for the development of a specific artificial diet for juveniles of this fish species. The proximal analysis of the complete body of H. crenulatus indicates that it is mainly composed of ash (35.9%), proteins (32.2%), glucides (19.8%) and minor lipids (3.6%). The fatty acid profile is 40.7% PUFAs, 29.7% MUFAs and 29.5% SAFAs, and the most abundant acids are Eicosapentaenoic (18.8%), Oleic (6.8%) and Palmitic (16.6%), respectively. H. crenulatus has highest level of proteins, lipids and PUFAs among the species of the Brachyura infraorder.

Fully Ripe “Ataulfo” Mango (Mangifera indica L) Peel, Pulp and Isolated Fiber: Sources of Bioactive Components Against Metabolic Syndrome

Objectives To evaluate the proximal composition of pulp, peel and isolated fiber of fully ripe “Ataulfo” mango, as a potential sources of bioactive components against factors associated with the metabolic syndrome. Methods Fully ripe Ataulfo mangos were harvest from Sinaloa, Mexico. Pulp and peels were separated, lyophilized and grounded. Lyophilized peels were whashed using a 80% ethanol and acetone solution to obtain isolated fiber. Proximal analysis was performed using the official AOAC methodologies for protein, fat, ash and soluble and insoluble dietary fiber. Glucose, fructose and saccharose were analyzed using enzymatic method. Folin-Ciocaltieu assay was used to evaluate total phenolics, total flavonoids were measured by spectrophotometry. Vitamin C and b-carotene were determinated by UV-Vis chromatography. Neutral sugars were measured by alditol acetates method. Data analysis was done using SAS statistic software. Results Great differences in the bioactive composition between pulp, peel and isolated fiber were observed. Mango pulp had 71% and 10.1%, while isolated fiber 0.9 and 81% of free sugars and dietary fiber respectively. Mango peel exhibed a balanced free sugar (38%) and fiber quantities (41%), and also the highest amounts of phenolics and total flavonoids, b-carotene and vitamin C. Soluble and insoluble fiber ratio was around 1 in pulp, peel and isolated fiber, which is considered as good quality dietary fiber. Glucose, arabinose and galactose were major neutral sugars, and revealed probable structure type arabinogalactan, b-glucan or arabinan. Mango peel had the most abundant content of dietary fiber, total phenolic and flavonoids, vitamin C and β-carotene, and the lowest amount of free sugars compared to mango pulp. According to the reported literature, our products could have bioactive components against the metabolic syndrome related factors, and even better, mango peel had less free sugars than mango pulp. Conclusions Mango peel seems to have the major presence of bioactive compounds compared to mango pulp, After this proximal analysis, mango peel can not longer be considered as a waste product. More studies need be done in order to probe the effectiveness of the bioactive components found in mango peel associated with the control of the most important risk factors related to the metabolic syndrome. Funding Sources University of Sinaloa, CIAD.

In vitro Anthelmintic activity of Musa balbisiana Colla (Square banana) against Haemonchus contortus eggs

Objective: To evaluate the anthelmintic activity of aqueous and ethanolic extracts of Musa balbisiana Colla, against H. contortus eggs. Design / methodology / approach: The anthelmintic activity was evaluated using an egg hatching inhibition test. The aqueous extracts from leaves, peels and roots were obtained by infusion and subsequently lyophilized. Ethanolic extracts were obtained by maceration and later concentrated in a rotary evaporator. Spectroscopic, phytochemical, chemical and total polyphenol content analyzes were performed. The 50 % lethal concentration to inhibit H. contortus eggs from hatching was calculated following a Probit analysis. Results: The identified functional groups in the FT-IR analysis were hydroxyl (-OH) and methyl groups (CH3). The proximal analysis revealed significant differences in the dry matter percentage (P < 0.05). No significant differences were found in the protein content (P > 0.05). The egg hatching inhibition rates at the highest concentration 4.8 mg / mL were 100 % for the aqueous and ethanolic extracts from leaves, and 93.7 and 62 % for the shell and roots, respectively. Study limitations / implications: Further studies are required in in vivo systems. Findings / Conclusions: With a LC50 of 225 µg / mL and a 95 % confidence interval, with a range between 33 and 418.4 µg / mL, the aqueous extract from the leaves was the most active.

Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea (Cicer arietinum L. cv Blanoro) Stored under N2 and CO2 Atmospheres

The aim of this work was to monitor the quality, antioxidant capacity and digestibility of chickpea exposed to different modified atmospheres. Chickpea quality (proximal analysis, color, texture, and water absorption) and the antioxidant capacity of free, conjugated, and bound phenol fractions obtained from raw and cooked chickpea, were determined. Cooked chickpea was exposed to N2 and CO2 atmospheres for 0, 25, and 50 days, and the antioxidant capacity was analyzed by DPPH (2,2′-diphenyl-1-picrylhydrazyl), ABTS (2,2′-azino-bis-[3ethylbenzothiazoline-6-sulfonic acid]), and total phenols. After in vitro digestion, the antioxidant capacity was measured by DPPH, ABTS, FRAP (ferric reducing antioxidant power), and AAPH (2,2′-Azobis [2-methylpropionamidine]). Additionally, quantification of total phenols, and UPLC-MS profile were determined. The results indicated that this grain contain high quality and high protein (18.38%). Bound phenolic compounds showed the highest amount (105.6 mg GAE/100 g) and the highest antioxidant capacity in all techniques. Cooked chickpeas maintained their quality and antioxidant capacity during 50 days of storage at 4 and −20 °C under a nitrogen atmosphere. Free and conjugated phenolic compounds could be hydrolyzed by digestive enzymes, increasing their bioaccessibility and their antioxidant capacity during each step of digestion. The majority compound in all samples was enterodiol, prevailing the flavonoid type in the rest of the identified compounds. Chickpea contains biological interest compounds with antioxidant potential suggesting that this legume can be exploited for various technologies.

Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life

A by-product from the filleting of sea bass (Dicentrachus labrax) was used to manufacture enriched pasta. The research aimed at achieving an increase of protein and unsaturated fatty acid contents, making innovative and healthy pasta products that are able to step up fish consumption. Two different kind of cereals were used to make fresh pasta, which were subjected to frozen storage with the addition or not of a rosemary antioxidant. The developed pastas were analyzed by physicochemical methods. Proximal analysis demonstrated an improvement of nutritional values on those of a common pasta. Fatty acid profiles, acidity indices, and TBARS (Thiobarbituric acid reactive substances) index confirmed the stability of fat and effective protection against oxidation, especially in pasta with added antioxidant. The cooking time for pasta was set at 90 s, and color parameters were modified due to the incorporation of fish in the pasta-making process. An enrichment in fatty acids ω-3 and ω-6 was also confirmed. The conversion of α-linolenic acid (ALA) in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in frozen storage was detected, which remained stable during 90 days. Finally, sensory profiles of enriched pasta were found to be adequate and improved following the addition of an antioxidant due to a decrease of negative attributes associated with oxidation.