Showing papers in "Food Science and Nutrition in 2014"
TL;DR: It is clear that to maximize the intake of antioxidant compounds, rice should be preferentially consumed in the form of bran or as whole grain, and on a whole grain basis and with the exception of γ-oryzanol and anthocyanins, the contents of antioxidants in other cereals appear to be higher than those in rice.
Abstract: Epidemiological studies suggested that the low incidence of certain chronic diseases in rice-consuming regions of the world might be associated with the antioxidant compound contents of rice. The molecules with antioxidant activity contained in rice include phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid. This review provides information on the contents of these compounds in rice using a food composition database built from compiling data from 316 papers. The database provides access to information that would have otherwise remained hidden in the literature. For example, among the four types of rice ranked by color, black rice varieties emerged as those exhibiting the highest antioxidant activities, followed by purple, red, and brown rice varieties. Furthermore, insoluble compounds appear to constitute the major fraction of phenolic acids and proanthocyanidins in rice, but not of flavonoids and anthocyanins. It is clear that to maximize the intake of antioxidant compounds, rice should be preferentially consumed in the form of bran or as whole grain. With respect to breeding, japonica rice varieties were found to be richer in antioxidant compounds compared with indica rice varieties. Overall, rice grain fractions appear to be rich sources of antioxidant compounds. However, on a whole grain basis and with the exception of γ-oryzanol and anthocyanins, the contents of antioxidants in other cereals appear to be higher than those in rice.
468 citations
TL;DR: In this review, various sources, nutritional properties, and metabolism routes of long-chain polyunsaturated fatty acids (LC-PUFA) are introduced.
Abstract: Recent studies have clearly shown the importance of polyunsaturated fatty acids (as essential fatty acids) and their nutritional value for human health. In this review, various sources, nutritional properties, and metabolism routes of long-chain polyunsaturated fatty acids (LC-PUFA) are introduced. Since the conversion efficiency of linoleic acid (LA) to arachidonic acid (AA) and also α-linolenic acid (ALA) to docosahexaenoic acid (DHA) and eicosatetraenoic acid (EPA) is low in humans, looking for the numerous sources of AA, EPA and EPA fatty acids. The sources include aquatic (fish, crustaceans, and mollusks), animal sources (meat, egg, and milk), plant sources including 20 plants, most of which were weeds having a good amount of LC-PUFA, fruits, herbs, and seeds; cyanobacteria; and microorganisms (bacteria, fungi, microalgae, and diatoms).
400 citations
TL;DR: The results suggest that the activity of the essential oils of cinnamon, oregano, thyme, and clove can be attributed to the existence mostly of cinnamaldehyde, carvacrol, thymol, and eugenol, which appear to possess similar activities against all the tested bacteria.
Abstract: This study was undertaken to determine the in vitro antimicrobial activities of 15 commercial essential oils and their main components in order to pre-select candidates for potential application in highly perishable food preservation. The antibacterial effects against food-borne pathogenic bacteria (Listeria monocytogenes, Salmonella Typhimurium, and enterohemorrhagic Escherichia coli O157:H7) and food spoilage bacteria (Brochothrix thermosphacta and Pseudomonas fluorescens) were tested using paper disk diffusion method, followed by determination of minimum inhibitory (MIC) and bactericidal (MBC) concentrations. Most of the tested essential oils exhibited antimicrobial activity against all tested bacteria, except galangal oil. The essential oils of cinnamon, oregano, and thyme showed strong antimicrobial activities with MIC ≥ 0.125 μL/mL and MBC ≥ 0.25 μL/mL. Among tested bacteria, P. fluorescens was the most resistant to selected essential oils with MICs and MBCs of 1 μL/mL. The results suggest that the activity of the essential oils of cinnamon, oregano, thyme, and clove can be attributed to the existence mostly of cinnamaldehyde, carvacrol, thymol, and eugenol, which appear to possess similar activities against all the tested bacteria. These materials could be served as an important natural alternative to prevent bacterial growth in food products.
237 citations
TL;DR: Tagetes minuta and Ocimum basilicum could be used as an effective source of natural antioxidant and antibacterial additive to protect foods from oxidative damages and foodborne pathogens and could be promising candidate for antitumor drug design.
Abstract: Chemical composition, antioxidant, antimicrobial and cytotoxic activities of Tagetes minuta (TM) essential oil (TMO) and Ocimum basilicum (OB) essential oil (OBO) were examined. The main components for TMO were dihydrotagetone (33.9%), E-ocimene (19.9%), tagetone (16.1%), cis-β-ocimene (7.9%), Z-ocimene (5.3%), limonene (3.1%) and epoxyocimene (2.03%). The main components for OBO were methylchavicol (46.9%), geranial (19.1%), neral (15.15%), geraniol (3.0%), nerol (3.0%), caryophyllene (2.4%). Inhibitory concentrations (IC50) for reactive oxygen species (ROS) and reactive nitrogen species (RNS) scavenging were 12–17 and 200–250 μg/mL of TMO and OBO, respectively. Minimal inhibitory concentration (MIC) against Salmonella typhi, Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Aspergillus niger, and Candida albicans were 150 ± 8, 165 ± 9, 67 ± 8, 75 ± 7, 135 ± 15, and 115 ± 8 μg/mL of TMO, respectively. MIC for S. typhi, E. coli, S. aureus, B. subtilis, A. niger, and C. albicans were 145 ± 8, 160 ± 7, 45 ± 4, 40 ± 3, 80 ± 9, and 95 ± 7 μg/mL of OBO, respectively. IC50 for nasopharyngeal cancer cell line (KB) and liver hepatocellular carcinoma cell line (HepG2) were 75 ± 5 and 70 ± 4 μg/mL of TMO, respectively. IC50 for KB and HepG2 were 45 ± 4 and 40 ± 3 μg/mL of OBO, respectively. Thus, they could be used as an effective source of natural antioxidant and antibacterial additive to protect foods from oxidative damages and foodborne pathogens. Furthermore, they could be promising candidate for antitumor drug design.
127 citations
TL;DR: MiR-172, the most highly enriched exogenous plant miRNA in B. oleracea, was found in the stomach, intestine, serum, and feces of mice that were fed plant RNA extracts including miR- 172, and was detected in the blood, spleen, liver, and kidney of mice.
Abstract: MicroRNAs (miRNAs), a class of small RNAs, are important molecules that influence several developmental processes and regulate RNA interference (RNAi), and are abundant in animals, plants, and plant tissues that are traditionally consumed in the diet. The survival of plant small RNAs from the diet in animals, however, remains unclear, and the persistence of miRNAs from dietary plants in the animal gastrointestinal (GI) tract is still under debate. In this study, ICR mice were fed plant total RNAs in quantities of 10–50 μg, extracted from Brassica oleracea. Serum, feces, and various tissues were collected from the mice after RNA consumption and analyzed for several miRNAs. Exogenous plant miRNAs were present in the sera, feces, and tissues of animals and these exogenous plant miRNAs were primarily acquired orally. MiR-172, the most highly enriched exogenous plant miRNA in B. oleracea, was found in the stomach, intestine, serum, and feces of mice that were fed plant RNA extracts including miR-172. The amount of miR-172 that survived passage through the GI tract varied among individuals, with a maximum of 4.5% recovered at the stomach of one individual, and had a range of 0.05–4.5% in different organs. Furthermore, miR-172 was detected in the blood, spleen, liver, and kidney of mice.
112 citations
TL;DR: The antioxidant ability of guava leaf extracts has a strong relationship with phenolic compound content rather than flavonoid content, and hydroethanolic solvent was observed to be the most effective solvent showing high antioxidant ability.
Abstract: The effects of guava leaves extracted using solvents of water, ethanol, methanol, and different concentrations of hydroethanolic solvents on phenolic compounds and flavonoids, and antioxidant properties have been investigated. The antioxidant capability was assessed based on 2,2-diphenyl-1-picrylhydrazyl radical and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical-scavenging abilities, reducing power, and nitric oxide-and nitrate-scavenging activities. The results demonstrated that the antioxidant ability of guava leaf extracts has a strong relationship with phenolic compound content rather than flavonoid content. Phenolic compound content of water extracted guava leaves was higher compared to pure ethanol and methanol extracts. However, phenolic compound content extracted using hydroethanolic solvent was higher than water, whereas 50% hydroethanolic was observed to be the most effective solvent showing high antioxidant ability.
95 citations
TL;DR: Results obtained showed positive insight into cassava–wheat blend characteristics and provide additional opportunities of exploiting cassava utilization and hence boost its value–addition potentials for product development.
Abstract: High-quality cassava starch (HQCS) produced from high-yielding low-cyanide improved cassava variety, TMS 30572, was mixed with durum wheat semolina (DWS) on a replacement basis to produce flour samples containing 0, 20, 30, 50, 70, and 100% cassava starch. They were analyzed for chemical composition (proximate, amylose, free sugars, starch, wet gluten, and cyanide) and functional properties (pasting, swelling power, solubility, water absorption, water binding, starch damage, diastatic and α-amylase activity, dough mixing, and stability). Protein, carbohydrate, fat, and ash of flour samples ranged from 0.75–12.31%, 70.87–87.80%, 0.95–4.41%, and 0.12–0.83%, respectively. Cyanide levels in all the flour samples were less than 0.1 ppm. Amylose content varied between 19.49% for cassava and 28.19% for wheat, correlating significantly with protein (r = 0.95, P = 0.004) and ash contents (r = 0.92, P = 0.01) at 5%. DWS and HQCS had similar pasting temperatures (50.2–53°C), while other pasting properties increased with increasing levels of HQCS. Dough mixing stability of samples decreased with increasing levels of HQCS. All the flour samples had α-amylase activity greater than 200. Both HQCS and DWS compare favorably well in swelling power (7.80–9.01%); but the solubility of wheat starch doubled that of cassava. Starch damage varied between 3.3 and 7.2 AACC for semolina and starch, with the latter having higher absorption rate (97%), and the former, higher absorption speed (67 sec). Results obtained showed positive insight into cassava–wheat blend characteristics. Data thus generated provide additional opportunities of exploiting cassava utilization and hence boost its value–addition potentials for product development.
80 citations
TL;DR: The highest amount of total phenolic compounds is observed in ethanol-ultrasonic extract with the amount of 88.89 mg/g gallic acid equivalent, and in β-carotene-linoleic acid system, ethanol-ULTrasonic Extract indicates the highest inhibition percent of 45.64.
Abstract: Sesame cake is a by-product of sesame oil industry. In this study, the effect of extraction methods (maceration and sonication) and solvents (ethanol, methanol, ethanol/water (50:50), methanol/water (50:50), and water) on the antioxidant properties of sesame cake extracts are evaluated to determine the most suitable extraction method for optimal use of this product. Total phenolic content is measured according to the Folin–Ciocalteu method and antioxidant activities of each extract are evaluated with the 2,2-diphenyl-1-picrylhydrazyl (DPPH), β-carotene bleaching, and ferric reducing/antioxidant power (FRAP) methods. The highest amount of total phenolic compounds is observed in ethanol-ultrasonic extract with the amount of 88.89 mg/g gallic acid equivalent. Methanol-ultrasonic extract with the amount of 88.475% indicates the highest activity in scavenging DPPH free radicals. In β-carotene-linoleic acid system, ethanol-ultrasonic extract indicates the highest inhibition percent of 45.64. In FRAP assay, ethanol/water (50:50)-maceration and ethanol/water (50:50)-ultrasonic extracts with the absorption of 1.132 and 1.0745 nm indicate the highest antioxidant activity.
76 citations
TL;DR: Investigation of the chemical composition, mineral extractability, and antioxidant capacity of six date palm varieties grown in Sudan showed that Sudanese date varieties contained significantly different amounts of moisture, ash, fiber, oil, and carbohydrates, but have almost similar amounts of protein.
Abstract: The aim of the present work was to investigate the chemical composition, mineral extractability, and antioxidant capacity of six date palm varieties grown in Sudan. The results showed that Sudanese date varieties contained significantly different (P < 0.05) amounts of moisture, ash, fiber, oil, and carbohydrates, but have almost similar amounts of protein. Moreover, results revealed that date varieties contained significantly varied (P < 0.05) amounts of total polyphenols and total flavonoids, which ranged between 35.82 and 99.34 mg gallic acid equivalent/100 g and 1.74-3.39 mg catechin equivalent/100 g, respectively. The antioxidant activities of the studied date varieties were as follows: ferric-reducing antioxidant power (FRAP) was within the range of 2.82-27.5 mmol/100 g, chelation of Fe(2+) ion ranged from 54.31% to 94.98%, and scavenging of H2O2 ranged from 38.48% to 49.13%. There were many correlations (positive, negative, and weak) between antioxidant and mineral extractability of Sudanese date fruits.
70 citations
TL;DR: The results show the presence of antibiotic-resistant Salmonella spp.
Abstract: Antimicrobial-resistant salmonellosis is a significant public health concern globally. A study was conducted to screen for Salmonella species from a total of 120 samples, of which 50 were retail meat samples purchased from five randomly selected sales outlets in the city of Mangalore, India. Twenty poultry fecal materials freshly voided before slaughter were obtained with sterile spatula and placed in sterile sealable polythene envelopes, and 20 clams were purchased from the estuaries of Nethravathi and Kankarnady market. In addition, 30 clinical isolates from Nigeria suspected to be Salmonella by only cultural characterization were also included in the study. In all, 30 samples—6 poultry, 8 seafood, and 16 Salmonella isolates from clinical samples—were confirmed positive by PCR and used in this study. The disk-diffusion test was performed to determine the zone of inhibition, and detection of resistance genes was tested by PCR targeting various antimicrobial genes. Resistance to tetracycline (TET), cotrimoxazole, nalidixic acid, nitrofurantion, and piperacillin/tazobactin was found in 66.7%, 60%, 53.3%, 50% and 50% of the isolates, respectively. About 60–100% of MDR isolates possessed antibiotic-resistant genes, of the tetracyclines resistant isolates, 20 (100%) 6 (30%), 7 (35%), and 10 (50%) carried tetA, tetB, tetC, and tetG genes, respectively. Of 18 cotrimoxazole-resistant strains, 18 (100%), 14 (77.7%), and 4 (22.2%) had sul1, sul2, and sul3 genes, respectively. Of the 14 multidrug-resistant isolates tested, 8 (61%) and 9 (69%) were positive for cmlA and cmlB genes, respectively, 10 (1.4%) tested positive for aph(3)11a genes, 8 (57%) tested positive for aac(3)lla, while none was positive for the aac6 gene. The results show the presence of antibiotic-resistant Salmonella spp. in food samples from India and in human samples from Nigeria.
64 citations
TL;DR: The reportedHPLC method has been successfully applied to basic colorant determination in various processed foods such as fat-based food matrices (curry paste and tandoori chicken), chili products (gochujang and chili sauce), and protein-based products (shrimp powder and powder soup).
Abstract: A simple and rapid high-performance liquid chromatography (HPLC) method to determine basic colorants such as pararosaniline (PA), auramine O (AO), and rhodamine B (RB) in various processed foods was developed. Linearity of the calibration curves ranged from 0.05 to 50 μg/mL for PA and 0.05-100 μg/mL for AO and RB. The detection and quantification limits (LOD and LOQ) of the basic colorants, which were evaluated as signal-to-noise ratios of 3 for LOD and 10 for LOQ, ranged from 0.0125 to 0.05 and 0.025 to 0.125 μg/g, respectively. The recoveries and relative standard deviations of three basic colorants in six processed foods, namely, chili sauce, curry paste, gochujang (hot pepper paste), tandoori chicken (roasted chicken prepared with yogurt and spices), powder soup, and shrimp powder ranged from 70.2% to 102.8% and 0.8% to 8.0%, respectively. The intraday precision of the recovery test ranged from 1.7% to 4.5%, whereas the interday precision ranged from 3.7% to 7.7%. The reported method has been successfully applied to basic colorant determination in various processed foods such as fat-based food matrices (curry paste and tandoori chicken), chili products (gochujang and chili sauce), and protein-based products (shrimp powder and powder soup). Thin layer chromatography and liquid chromatography/mass spectrometry methods for the determination of basic colorants in processed foods were also developed for rapid analysis and identification, respectively. These methods are very useful for monitoring unauthorized basic colorants in inspection centers or quarantine laboratories in many countries.
TL;DR: It can be concluded that heat treatment enhances antioxidant activity of grain amaranth and causes rheological changes dependent on the nature of heat treatment.
Abstract: Grain amaranth is a pseudocereal with unique agricultural, nutritional, and functional properties. This study was undertaken to determine the effect of different heat-processing methods on physicochemical and nutraceutical properties in two main grain amaranth species, of Amaranthus hypochondriacus L. and Amaranthus cruentus L. Grains were prepared by roasting and popping, milled and analyzed for changes in in vitro protein digestibility, gruel viscosity, pasting characteristics, antioxidant activity, flavonoids, and total phenolics. In vitro protein digestibility was determined using the pepsin-pancreatin enzyme system. Viscosity and pasting characteristics of samples were determined using a Brookfield Viscometer and a Rapid Visco Analyzer, respectively. The grain methanol extracts were analysed for phenolics using spectrophotometry while antioxidant activity was determined using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. Heat treatment led to a reduction in protein digestibility, the effect being higher in popped than in roasted samples. Viscosities for roasted grain amaranth gruels were significantly higher than those obtained from raw and popped grain amaranth gruels. The results for pasting properties were consistent with the results for viscosity. In both A. hypochondriacus L. and A. cruentus L., the order of the viscosity values was roasted>raw>popped. The viscosities were also generally lower for A. cruentus L. compared to A. hypochondriacus L. Raw samples for both A. hypochondriacus L. and A. cruentus L. did not significantly differ in total phenolic content (TPC), total flavonoid content (TFC), and total antioxidant activity values. Thermal processing led to an increase in TFC and antioxidant activity. However, TPC of heat-processed samples remained unchanged. From the results, it can be concluded that heat treatment enhances antioxidant activity of grain amaranth and causes rheological changes dependent on the nature of heat treatment.
TL;DR: Results indicate that underutilized flours from sustainable plant sources could be exploited by the food industry as functional food ingredients or as replacements of wheat flour for various food applications.
Abstract: The demand for products of high nutritional value from sustainable sources is growing rapidly in the global food market. In this study, the effect of pH on the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours was investigated and compared with wheat flour. Functional properties included solubility, emulsifying and foaming properties, gelling ability, and water holding capacity (WHC). All flours had minimal solubility at pH 4 and their corresponding values increased with increasing pH. Emulsifying properties were improved at pH 10 for all samples and emulsion stability showed a similar trend. Increasing pH in the range 4–10 enhanced the foaming properties of the flours, particularly buckwheat and hemp. Wheat, green pea, buckwheat, and fava bean were more capable of forming firm gels compared with lupin and hemp, as indicated by least gelling concentrations (LGCs). The ranking of the water binding properties of the different types of flours were lupin>hemp>fava bean>buckwheat>green pea>wheat. Results indicate that underutilized flours from sustainable plant sources could be exploited by the food industry as functional food ingredients or as replacements of wheat flour for various food applications. Depending on the application, flour functionality may be effectively tailored by pH adjustment.
TL;DR: Resveratrol treatment significantly attenuates the adverse cardiac remodeling and dysfunction produced by the TAC protocol in C57/BL6 mice and this activity is mediated, at least in part, by the inhibition of oxidative stress and inflammation indicating a therapeutic potential of resveratro in HF.
Abstract: Transverse aortic constriction (TAC)-induced pressure overload (PO) causes adverse cardiac remodeling and dysfunction that progresses to heart failure (HF). The purpose of this study was to determine whether the potent antioxidant, resveratrol, significantly attenuates PO-induced HF in wild-type mice. Male C57BL6 mice were subjected to either sham or TAC surgery. One group of TAC mice was given daily resveratrol treatment. Echocardiographic, biometric, and immunohistological analyses were performed on the three groups of mice. All echocardiographic parameters demonstrated significantly greater adverse cardiac remodeling and dysfunction in the TAC compared to the sham mice. Increases in the ratios of heart weight (HW)/body weight (BW) and lung weight (LW)/BW and a sharp decline in the percentage of ejection fraction and fractional shortening were found in TAC relative to sham mice. Likewise, the TAC protocol increased markers of oxidative stress, cardiac hypertrophy, inflammation, fibrosis, hypoxia, and apoptosis. These pathological changes were significantly attenuated by resveratrol treatment. Resveratrol treatment significantly attenuates the adverse cardiac remodeling and dysfunction produced by the TAC protocol in C57/BL6 mice and this activity is mediated, at least in part, by the inhibition of oxidative stress and inflammation indicating a therapeutic potential of resveratrol in HF.
TL;DR: Roselle-fruit juice blends were made from roselle extract and mango, papaya, and guava juices at the ratio of 80:20, 60:40, 40:60, and 20:80, % roselsle: fruit juice and the effects of storage time and temperature on physicochemical and bioactive properties were evaluated.
Abstract: Roselle-fruit juice blends were made from roselle extract and mango, papaya, and guava juices at the ratio of 80:20, 60:40, 40:60, and 20:80, % roselle: fruit juice, respectively. The blends were pasteurized at 82.5°C for 20 min and stored in 100 mL plastic bottles at 28 and 4°C for 6 months. The effects of storage time and temperature on physicochemical and bioactive properties were evaluated. Total soluble solids, pH, and reducing sugars increased significantly (P < 0.05) in some blends while titratable acidity decrease with increasing storage time. Vitamin C, total monomeric anthocyanins (TMA), total phenols (TPC), and antioxidant activity (ferric reducing ability of plasma, FRAP) in all roselle-fruit blends (40% roselle) decreased significantly (P < 0.05) at 28 and 4°C as storage progressed. Vitamin C in all roselle-fruit blends (40% roselle) decreased from 58–55% to 43–42% when stored at 28 and 4°C, respectively. TMA losses were 86–65% at 28°C and 75–53% at 4°C while TPC losses were 66–58% at 28°C and 51–22% at 4°C. Loss of antioxidant capacity (FRAP) was 18–46% at 28°C and 17–35% at 4°C. A principal component analysis (PCA) differentiated roselle-juice fruit blends into two clusters with two principle components PC1 and PC2, which explained 97 and 3% (blends stored at ambient temperature) and 96 and 4% (blends stored at refrigerated temperature) of the variation, respectively. PC1 differentiated roselle-guava juice blends which were characterized by vitamin C, TPC, FRAP, and pH, while PC2 from another cluster of roselle-mango and roselle-papaya juice blends and was characterized by TSS, RS, and color parameters (L* a* b*). However, TMA was the main variable with the highest effect on all roselle-fruit juice blends regardless of the storage time and temperature.
TL;DR: The diverse mixture of LAB and yeasts microflora forms a potential consortium for further product innovation inamabere amaruranu and other fermented milk products.
Abstract: Indigenous fermented milk products contain microbiota composed of technologically important species and strains which are gradually getting lost with new technologies. We investigated the microbial diversity in amabere amaruranu, a traditionally fermented milk product from Kenya. Sixteen samples of the product from different containers were obtained. One hundred and twenty isolates of lactic acid bacteria (LAB) and 67 strains of yeasts were identified using API 50 CH and API 20 C AUX identification kits, respectively. The average pH of all the traditional fermented samples was 4.00 ± 0.93. Lactobacilli, yeasts, and molds as well as Enterobacteriaceae counts from the plastic containers were significantly higher (P < 0.05) than those from gourd. Enterobacteriaceae were below 1.00 ± 1.11 log10 cfu/mL in products from the gourds and 2.17 ± 1.92 log10 cfu/mL from the plastic containers. The LAB species were identified as Streptococcus thermophilus (25%), Lactobacillus plantarum (20%), and Leuconostoc mesenteroides (20%). The predominant yeasts were Saccharomyces cerevisiae (25%), Trichosporum mucoides (15%), Candida famata (10%), and Candida albicans (10%). The type of vessel used for fermentation had no significant influence on the type of isolated and identified species. The diverse mixture of LAB and yeasts microflora forms a potential consortium for further product innovation in amabere amaruranu and other fermented milk products.
TL;DR: A high positive correlation was found between total phenolics in Tamr and Blah stages and TEAC of fruit methanolic extracts compared to the flavonoids, suggesting that phenolics were the major contributor to the antioxidant activity.
Abstract: The increasing interest in plant phenolics and flavonoids outlined the necessity of determining their contents and biological activity in Mauritanian date palm fruits. Methanolic extracts of fruit of six date palm cultivars commonly grown in Mauritania were screened for their antioxidant activity, total phenolics, and flavonoid content at two edible ripening stages. Polyphenols and flavonoids were higher in theBlah stage, corresponding toKhalal in the standard Iraqi Arabic nomenclature, compared to the fully matureTamr stage regardless the cultivar. The average of total phenolics atBlah andTamr stages were 728.5 and 558.9 mg gallic acid equivalents (GAE) per 100 g dry matter (DM), whereas the average flavonoid content was 119.6 and 67.3 mg quercetin equivalents (QE) per 100 g DM, respectively. TheBlah stage also exhibited the highest total antioxidant activity with a Trolox equivalents antioxidant capacity (TEAC) value of 129.3 μmol/100 g DM founded in Bou seker's Blah date, followed by Tijib cultivar with TEAC value of 114.3 μmol/100 g DM and an average TEAC value of 107.5 μmol/100 g DM. Furthermore, a high positive correlation was found between total phenolics inTamr (r = 0.92) andBlah (r = 0.87) stages and TEAC of fruit methanolic extracts compared to the flavonoids, suggesting that phenolics were the major contributor to the antioxidant activity.
TL;DR: Evidence is provided that the bioactive peptides present in the 1 kDaR fraction of the NaCAS hydrolysate possess anti-inflammatory properties in vitro and ex vivo.
Abstract: Bioactive milk peptides are reported to illicit a range of physiological benefits and have been proposed as potential functional food ingredients. The objective of this study was to characterize the anti-inflammatory properties of sodium caseinate (NaCAS), its enzyme hydrolysate (EH) and peptide-enriched fractions (5 kDa retentate [R], 1 kDaR and 1 kDa permeate [P]), both in vitro using a Caco-2 cell line, and also ex vivo using a porcine colonic tissue explant system. Caco-2 cells were stimulated with tumour necrosis factor alpha (TNFα) and co-treated with casein hydrolysates for 24 h. Following this, interleukin (IL)-8 concentrations in the supernatant were measured using enzyme-linked immunosorbent assay. Porcine colonic tissue was stimulated with lipopolysaccharide and co-treated with casein hydrolysates for 3 h. The expression of a panel of inflammatory cytokines was measured using qPCR. While dexamethasone reduced the IL-8 concentration by 41.6%, the 1 kDaR and 1 kDaP fractions reduced IL-8 by 68.7% and 66.1%, respectively, relative to TNFα-stimulated Caco-2 cells (P < 0.05). In the ex vivo system, only the 1 kDaR fraction elicited a decrease inIL1-α,IL1-β,IL-8,TGF-β andIL-10 expression (P < 0.05). This study provides evidence that the bioactive peptides present in the 1 kDaR fraction of the NaCAS hydrolysate possess anti-inflammatory properties in vitro and ex vivo. Further in vivo analysis of the anti-inflammatory properties of the 1 kDaR is proposed.
TL;DR: The effects of culinary practices such as boiling, frying, and grilling on the proximate compositions and concentrations of metals in commonly consumed fish species from the Nigerian coastal waters were investigated and it was found that no health risks would arise from the long-term consumption of these fish species.
Abstract: The effects of culinary practices such as boiling, frying, and grilling on the proximate compositions and concentrations of metals (Cd, Pb, Cr, Zn, Fe, Cu, Mn, Ni, and Hg) in commonly consumed fish species from the Nigerian coastal waters were investigated. The selected fish species were Polydactylus quadratifilis, Chrysicthys nigrodigitatus and Cynoglossus senegalensis. The culinary practices lead to increased protein, fat, and ash contents and decreased moisture contents of these fish species. The culinary practices resulted significant increase in the concentrations of most of the studied metals and decrease in the concentrations of Fe, Cr, and Pb in some fish types. The concentrations and estimated dietary intakes of Cd, Pb, Cr, Zn, Fe, Cu, Mn, Ni, and Hg from consumption of the processed fish were within their statutory safe limits. The individual metal target hazard quotient (THQ) values and the total THQs were less than 1 which indicates that no health risks would arise from the long-term consumption of these fish species.
TL;DR: Three varieties of sweet potato roots were processed into flour using two methods and the interactive effect of variety and the processing method had a significant effect on all the functional properties of the flour except yellowness, setback viscosity, and peak time.
Abstract: “Amala” is a generic term in Nigeria, used to describe a thick paste prepared by stirring flour (“elubo”) from yam, cassava or unripe plantain, in hot water, to form a smooth consistency. In order to overcome its high perishability and increase the utilization of sweet potato roots, three varieties of sweet potato roots were processed into flour using two methods. The interactive effect of variety and the processing method had a significant effect (P < 0.05) on all the functional properties of the flour except yellowness, setback viscosity, and peak time. Acceptable sweet potato “amala” with average sensory acceptability score of 7.5 were obtained from yellow-fleshed varieties irrespective of the processing method. Flour that produced acceptable “amala” were characterized by lower values of protein (2.20–3.94%), fiber (1.30–1.65%), total sugar (12.41–38.83 μg/mg), water absorption capacity (168–215 g/100 g), water solubility (8.29–14.65%), swelling power (0.52–0.82 g/g), and higher peak time (6.9–8.7 min).
TL;DR: The results suggest that the gelatin/MWCNT composites films could be used as a very attractive alternative to traditional materials for different biomedical and food applications.
Abstract: Gelatin composite films were prepared from gelatin solutions (10% w/v) containing multi-walled carbon nanotubes (MWCNT, 0.5, 1, 1.5, and 2% w/w gelatin) as nanofiller. The water solubility, water swelling, water uptake, water vapor permeability (WVP), mechanical, and antibacterial properties of the films were examined. Water solubility, water swelling, water uptake, and WVP for gelatin films were 45 ± 1%, 821 ± 42%, 45 ± 1.1%, and 0.4 ± 0.022 g mm/m2 kPa h, respectively. Incorporation of MWCNT caused a significant decrease in water solubility, water swelling, water uptake, and WVP. Gelatin/MWCNT films containing 1–1.5% MWCNT showed the lowest water vapor transmission. Tensile strength, elongation at break, and Young's modulus for gelatin films were 13.4 ± 1.2 MPa, 95 ± 5%, and 45.4 ± 7 MPa, respectively. Incorporation of MWCNT caused a significant increase in tensile strength and decrease in the elongation at break. The largest mechanical strength was found at 1.5% MWCNT. All gelatin/MWCNT films showed significant antibacterial activities against both gram-positive and gram-negative bacteria. Our results suggest that the gelatin/MWCNT composites films could be used as a very attractive alternative to traditional materials for different biomedical and food applications.
TL;DR: It is demonstrated that KPE suppresses HFD-induced obesity through increased energy metabolism and promotes energy metabolism by activation of BAT, at both doses and up-regulation of UCP1 protein at a high dose.
Abstract: Kaempferia parviflora (KP) is a member of the ginger family and is known in Thailand as Thai ginseng, Krachai Dam or Black Ginger. The K. parviflora extract (KPE) was previously reported to have a number of physiological effects; however, the antiobesity effects of KPE and its mechanisms remain to be elucidated. In this study, we conducted KPE feeding experiments (low dose: 0.5% KPE, high dose: 1.0% KPE) in mice to examine the antiobesity effects. For both 0.5% KPE and 1.0% KPE, 7 weeks’ feeding of KPE contained in a high-fat diet (HFD) significantly decreased body weight gain, intraabdominal fat accumulation, and plasma triglyceride and leptin levels. Concurrently, KPE administration increased oxygen consumption in mice fed on a HFD. We also found that 1.0% KPE feeding significantly increased the uncoupling protein 1 (UCP1) expression in brown adipose tissue (BAT). Moreover, KPE administration increased urinary noradrenaline secretion levels. These results demonstrate that KPE promotes energy metabolism by activation of BAT, at both doses and up-regulation of UCP1 protein at a high dose. Although numerous challenges remain, the present study demonstrated that KPE suppresses HFD-induced obesity through increased energy metabolism.
TL;DR: The daily dietary Al intake from processed foods was much larger than that from unprocessed foods, and only the highest consumer Al exposure value of the young children group exceeded the PTWI.
Abstract: Dietary aluminum (Al) intake by young children, children, youths, and adults in Japan was estimated using the market basket method. The Al content of food category (I–VII) samples for each age group was determined by inductively coupled plasma-atomic emission spectrometry (ICP-AES). The Al content in processed foods and unprocessed foods ranged from 0.40 to 21.7 mg/kg and from 0.32 to 0.54 mg/kg, respectively. For processed foods in all age groups, the Al content in food category VI samples, sugar and confections/savories, was the highest, followed by those in category II, cereals. The daily dietary Al intake from processed foods was much larger than that from unprocessed foods. The mean weekly percentages of the provisional tolerable weekly intake (PTWI, established by the joint FAO/WHO Expert Committee on Food Additives in 2011) from processed foods for all age groups are 43.1, 22.4, 17.6 and 15.1%, respectively. Only the highest consumer Al exposure value (>P95) of the young children group exceeded the PTWI.
TL;DR: A superior biological activity of the L-tug lycosome formulation of DC extending beyond its antihypertensive effect to lipid-lowering ability opens up new possibilities for the use of DC for health purposes helping to reduce daily caloric intake without compromising on the health benefits of DC consumption.
Abstract: Twenty-nine healthy volunteers aged 47–69 years old were randomly assigned to a 28-day oral intake of different dark chocolate (DC) formulations. The main group received daily 30 g of proprietary lycopene-containing (L-tug) lycosome formulation of DC with enhanced bioavailability of cocoa flavanols. Two control groups daily consumed either 30 g of regular DC alone or along with 7 mg of lycopene, which corresponds to the amount of lycopene ingested with L-tug formulation. It was found that L-tug was more efficient in reducing diastolic blood pressure (mean value of −6.22 mmHg, 95% CI: 5.00, 8.00) when compared with the regular DC group (−3.00 mmHg, P < 0.05) or the group which ingested the DC and lycopene as two separate formulations (mean reduction of −4 mmHg, 95% CI: 2.47, 6.00, P = 0.0262). Only marginal superiority for L-tug formulation in the reduction in systolic blood pressure was seen. However, the L-tug formulation was the only formulation of DC which affected serum lipids. There was a reduction in total cholesterol (from median 228.00 mg/dL [95% CI: 206.2, 242.5] to 187.00 mg/dL [95% CI: 166.2, 202.2, P < 0.05]) with corresponding decline of low-density lipoprotein (LDL) cholesterol (from a median of 166.00 mg/dL [95% CI: 130.8, 177.0] to 151.00 mg/dL [95% CI: 122.8, 167.4; P < 0.05]) at the end of the intervention period. Similar decline was seen in serum triglycerides (P < 0.05). Serum high-density lipoprotein (HDL) cholesterol, glucose levels, and C-reactive protein (CRP) values remained statistically unchanged in all study groups throughout the intervention period. A superior biological activity of the L-tug lycosome formulation of DC extending beyond its antihypertensive effect to lipid-lowering ability opens up new possibilities for the use of DC for health purposes helping to reduce daily caloric intake without compromising on the health benefits of DC consumption.
TL;DR: Pickled garlic was more effective than fresh garlic and contained less toxicity than standard diallyl disulfide (DADS), therefore, therapeutic properties of pickled garlic favored its consumption compared with fresh and standard DADS for its antioxidant and anti-Cd properties.
Abstract: Cadmium (Cd) contamination is a highly dangerous international problem because it can transfer into the food chain and become bioaccumulated, endangering human health Cd detoxication is very interesting particularly the method providing no undesirable side effects Cd also causes lipid oxidation that leads to undesired food quality Garlic (Allium sativum L) has been used as conventional food and in herbal therapy and folklore medicine as an antibacterial, antitumorogenic, and antioxidant agent for over 5000 years In the present work, fresh garlic and pickled garlic extracted with distilled water was brought to determine antioxidant activities in terms of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging assay, ferric reducing ability power (FRAP) assay, chelating activities, superoxide, and hydroxyl scavenging assay The data showed that pickled garlic extracts significantly possessed more DPPH, ABTS, FRAP, superoxide, and hydroxyl scavenging assays as 1186, 1374, 49, 4667, and 1533 g trolox equivalent/g sample, respectively, compared with fresh one as 744, 762, 001, 407, and 809 g trolox equivalent/g sample, respectively However, iron chelating activity of fresh garlic extract was higher than that of pickled garlic while there was no significant difference in the copper chelating activity of both extracts For anti-Cd properties, pickled garlic was more effective than fresh garlic and contained less toxicity than standard diallyl disulfide (DADS) Therefore, therapeutic properties of pickled garlic favored its consumption compared with fresh and standard DADS for its antioxidant and anti-Cd properties
TL;DR: Microencapsulated rosemary oil produced the highest beneficial effects and has potential to improve quality of button mushrooms and extend shelf-life.
Abstract: Fresh button mushrooms (Agaricus bisporus L.) are sensitive to browning, water loss, and microbial attack. The short shelf-life of mushrooms is an impediment to the distribution and marketing of the fresh product. Essential oils outstand as an alternative to chemical preservatives and their use in foods meets the demands of consumers for natural products. To resolve controlled release of oil and increase in antioxidant and antimicrobial activities, the oil was incorporated into microcapsules. Effects of microcapsulated thyme (Thymus vulgaris L.) and rosemary (Rosmarinus officinalis L.) on quality of fresh button mushroom were compared. Physicochemical qualities were evaluated during 15 days of storage at 4 ± 0.5°C. All treatments prevented product weight loss and decrease in polyphenoloxidase and peroxidase activities during storage. Color and firmness, microbiological analysis, and total phenolic content caused the least change. With use of microencapsulated oils, mushrooms were within acceptable limits during 10 days of storage. Microencapsulated rosemary oil produced the highest beneficial effects and has potential to improve quality of button mushrooms and extend shelf-life.
TL;DR: The data reveal that applying the compound treatment effectively prolongs the quality attributes and extends the storage life of sliced mango fruit.
Abstract: Mango pulp is very perishable and so has a short shelf life, which both marketers and consumers would like to be longer. Manually sliced mango was treated by coating opuntia mucilage-rosemary oil (Mu + RO), 2 g rosemary oil microencapsul (ROM), and 2 g (ROM) plus (Mu + RO); the treated mango pieces were placed in plastic trays, and overwrapped with PVDC film and then stored at 6°C. Changes in the quality parameters and activity of peroxidase (POD) enzyme were evaluated for 9 days of storage period. These treatments retarded loss of ascorbic acid and the drop in sensory acceptability, fewer changes in color, decreasing activity POD enzyme. These also inhibited the decay incidence and slowed microbial growth. The (Mu + RO) treatment was more effective in controlling postharvest quality as compared to the (ROM) treatment, but the data reveal that applying the compound treatment effectively prolongs the quality attributes and extends the storage life of sliced mango fruit.
TL;DR: This study forms a basis for new product development for the biscuit food industry and partial replacement of wheat flour with beniseed and unripe plantain flours rich in protein, vitamins, and minerals will increase nutrient, diversify utilization of benisees and unripened plantain, and increase biscuit variety.
Abstract: The consumption of cereal foods such as biscuit has become very popular globally. Partial replacement of wheat flour with beniseed and unripe plantain flours rich in protein, vitamins, and minerals will increase nutrient, diversify utilization of beniseed and unripe plantain, and increase biscuit variety. Wheat composite biscuit was produced from wheat, beniseed, and unripe plantain flours. The composite flour was mixed in the proportion of 100:0:0, 80:10:10, 70:20:10, 60:30:10, and 50:40:10% of wheat, beniseed, and unripe plantain, respectively. The physical, sensory, chemical, and microbial properties of the biscuits were determined. The physical properties ranged from 6.80 g to 8.30 g for weight, spread ratio 6.93–7.38, and break strength 500–690 g. There was no significant difference (P < 0.05) in taste, crispness, flavor and texture of the biscuits while significant differences (P < 0.05) existed in color and overall acceptability. The proximate composition of the biscuits ranged from 1.84% to 2.55% for moisture, protein 8.03–9.26%, fat 30.07–35.81%, ash 2.94–3.68%, crude fiber 0.47–0.80%, carbohydrate 48.74–55.96%, and energy 526.53–554.21 kcal/100 g. The microbial count of the best biscuit after 20 days of storage was 4.0 × 103 cfu/g for bacteria and mould contained 5.0 × 104 cfu/g. This study forms a basis for new product development for the biscuit food industry.
TL;DR: A high-performance liquid chromatography coupled with tandem mass spectrometric (HPLC–MS/MS) method is developed to evaluate the content of group A and B soyasaponins and soyasapogenols.
Abstract: Soyasaponins have been reported to promote various health functions. However, the total soyasaponin and soyasapogenol content in soy products and the daily intake remain to be fully elucidated. We developed a high-performance liquid chromatography coupled with tandem mass spectrometric (HPLC-MS/MS) method to evaluate the content of group A and B soyasaponins and soyasapogenols. The total soyasaponin content was measured after pretreatment converted soyasaponins to soyasapogenols. The total soyasaponin content in soy foods was 200-1800 nmol g(-1), although that of soy sauce was 2-7 nmol g(-1). The soyasapogenol to total soyasaponin ratio was 30-50% in long-term matured miso. The majority of the soyasapogenol detected was soyasapogenol B rather than soyasapogenol A, resulting in speculation that further steps are required to liberate aglycones from glycoside-conjugated soyasaponins in soyasapogenol A. We estimated the daily intake of total soyasaponins and soyasapogenols by the Japanese, which was 50.3 and 0.59 μmol, respectively. The soyasapogenol content and the soyasapogenol to total soyasaponin ratio was considerably low in most soy products, except for long-term maturated miso. The major source of the daily intake of soyasaponins and soyasapogenols were tofu and miso, respectively.
TL;DR: No long life health concerns of metals are associated with the consumption of these alcoholic beverages and the estimated target hazard quotient values were less than 1 except for raphia palm wine and burukutu.
Abstract: The concentrations of Cd, Pb, Ni, Cr, Cu, Co, Fe, Mn, Zn, Mg, Ca, K, and Na were determined in some traditional alcoholic beverages (oil palm wine, raphia palm wine, burukutu, pito, ogogoro) consumed in southern Nigeria, with a view to providing information on the dietary intakes of essential metals and exposure of humans to toxic metals The concentrations of these 13 elements were determined by atomic spectrometry after nitric acid/hydrogen peroxide digestion The mean concentrations of the metals (mg/L) in the samples ranged from 002 to 005 for Cd; 001 to 019 for Pb; nd to 011 for Ni, nd to 015 for Cr; 009 to 060 for Cu; 001–008 for Co; 030 to 103 for Fe; 002 to 397 for Mn; 012 to 384 for Zn; 208 to 3013 for Mg; 221 to 492 for Ca; 3505 to 9261 for K; 630–581 for Na The mean concentrations of metals in these alcoholic beverages were below statutory limits for the metals in alcoholic beverages and were similar to concentrations found in other alcoholic beverages in the literature The estimated daily intakes of metals from the consumption of these alcoholic beverages were less than 2% of the recommended dietary allowance values except for Cd and Pb The individual and combined metals target hazard quotient values were less than 1 except for raphia palm wine and burukutu From the estimated target hazard, no long life health concerns of metals are associated with the consumption of these alcoholic beverages