Stapylococcus aureus is considered to be the most common pathogen in commonly consumed and improperly stored frozen foods. Hence, this study investigated the antibiotic sensitivity patterns and the occurrence of enterotoxin genes (sea and seb) in S. aureus isolated from frozen poultry meat of chicken, turkey and fish, namely Trachurus trachurus, Scomber scrombus and Merluccious merluccious. A total of 500 samples of raw meat from chicken (n = 130), turkey (n =130), and different fish (n =240) were randomly purchased from various markets and shopping malls in Akure between September 2020 and December 2021. The antibiotic sensitivity of isolated S. aureus was determined by disk diffusion method. S. aureus was analyzed for enterotoxin genes by multiplex polymerase chain reaction (PCR). The highest staphylococcal count (7.70 ×105 CFU/g) was observed in T. trachurus. One hundred and twenty five S. aureus were isolated from meat and fish with the highest occurrence (40.80%) in turkey meat. S. aureus is highly resistant (33.3 to 100%) to the tested antibiotics. The PCR assay, respectively, showed sea and seb coded for staphylococcal enterotoxin A and B. The presence of staphylococcal enterotoxin A and B in frozen muscle foods could be attributed to unhygienic conditions during processing and storage. The occurrence of antibiotic resistant and enterotoxigenic S. aureus in muscle foods could pose a serious threat to people when consumed. Hence, urgent attention is required to avert the incidences of staphylococcal food poisoning after consuming frozen meat and fish.
{"title":"Antibiotic sensitivity patterns and molecular detection of Enterotoxin genes in Staphylococcus aureus isolated from frozen muscle foods","authors":"Oluwaseyi Akinware, Clement Olusola Ogidi, Bamidele Juliet Akinyele","doi":"10.17508/cjfst.2023.15.1.11","DOIUrl":"https://doi.org/10.17508/cjfst.2023.15.1.11","url":null,"abstract":"Stapylococcus aureus is considered to be the most common pathogen in commonly consumed and improperly stored frozen foods. Hence, this study investigated the antibiotic sensitivity patterns and the occurrence of enterotoxin genes (sea and seb) in S. aureus isolated from frozen poultry meat of chicken, turkey and fish, namely Trachurus trachurus, Scomber scrombus and Merluccious merluccious. A total of 500 samples of raw meat from chicken (n = 130), turkey (n =130), and different fish (n =240) were randomly purchased from various markets and shopping malls in Akure between September 2020 and December 2021. The antibiotic sensitivity of isolated S. aureus was determined by disk diffusion method. S. aureus was analyzed for enterotoxin genes by multiplex polymerase chain reaction (PCR). The highest staphylococcal count (7.70 ×105 CFU/g) was observed in T. trachurus. One hundred and twenty five S. aureus were isolated from meat and fish with the highest occurrence (40.80%) in turkey meat. S. aureus is highly resistant (33.3 to 100%) to the tested antibiotics. The PCR assay, respectively, showed sea and seb coded for staphylococcal enterotoxin A and B. The presence of staphylococcal enterotoxin A and B in frozen muscle foods could be attributed to unhygienic conditions during processing and storage. The occurrence of antibiotic resistant and enterotoxigenic S. aureus in muscle foods could pose a serious threat to people when consumed. Hence, urgent attention is required to avert the incidences of staphylococcal food poisoning after consuming frozen meat and fish.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136017061","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-14DOI: 10.17508/cjfst.2023.15.1.07
Hassan Ali, Ibtisam E. M. El Zubeir
The present study was conducted to process and evaluate the chemical composition of ice cream made from camel milk, flavored with vanilla, baobab and papaya fruits. Camel milk, baobab and papaya were examined for chemical composition before the processing. Ice cream samples were made using one level of vanilla (3%) as control and two levels of each baobab and papaya (3% and 5%). Then ice cream samples were packed into plastic cups and stored in a freezer at -18 oC for 8 weeks. The chemical composition was examined every two weeks. The data showed significantly (P<0.05) higher total solids and ash in baobab (5%) ice cream samples, while high fat content was found in vanilla (3%) and papaya (5%). Also, high protein content was found in papaya ice cream samples. It was concluded that processing of ice cream using baobab (3%) and papaya (3%) gives ice cream with good chemical properties. The study recommended processing of ice cream from camel milk adding baobab and papaya fruits. Further studies should be conducted by adding local fruits and other additives to enhance the chemical properties of ice cream from camel milk as functional food.
{"title":"Effects of some fruits on the processing and composition of camel milk ice cream","authors":"Hassan Ali, Ibtisam E. M. El Zubeir","doi":"10.17508/cjfst.2023.15.1.07","DOIUrl":"https://doi.org/10.17508/cjfst.2023.15.1.07","url":null,"abstract":"The present study was conducted to process and evaluate the chemical composition of ice cream made from camel milk, flavored with vanilla, baobab and papaya fruits. Camel milk, baobab and papaya were examined for chemical composition before the processing. Ice cream samples were made using one level of vanilla (3%) as control and two levels of each baobab and papaya (3% and 5%). Then ice cream samples were packed into plastic cups and stored in a freezer at -18 oC for 8 weeks. The chemical composition was examined every two weeks. The data showed significantly (P<0.05) higher total solids and ash in baobab (5%) ice cream samples, while high fat content was found in vanilla (3%) and papaya (5%). Also, high protein content was found in papaya ice cream samples. It was concluded that processing of ice cream using baobab (3%) and papaya (3%) gives ice cream with good chemical properties. The study recommended processing of ice cream from camel milk adding baobab and papaya fruits. Further studies should be conducted by adding local fruits and other additives to enhance the chemical properties of ice cream from camel milk as functional food.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48687900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-14DOI: 10.17508/cjfst.2023.15.1.08
P. Akubor
The pulp powder was prepared from fruits of African locust bean tree and used to produce jam. The pulp and jam were analyzed for the chemical composition, physicochemical, microbiological and sensory properties. The total soluble solids of the pulp and jam were 25.5 and 72.5 oBrix, respectively. The pulp had pH of 5.3, while the pH of the jam was 3.3. The jam had higher total titratable acidity than the pulp. The jam contained higher crude protein (3.16 %), crude fat (1.03%), ash (4.3%) and carbohydrate (76.044%) contents than the pulp. The crude protein, fat, ash and carbohydrate contents of the pulp were 2.86, 0.85, 2.93 and 68.81%, respectively. The energy content of the jam was also higher than that of the pulp. The flavonoids, carotenoids, tannins, oxalates, phytates, saponins and alkaloids contents of the jam were lower than those of the pulp. The total sugars, reducing sugars, glucose, fructose and sucrose contents of the pulp were 7.7, 10.7, 5. 5, 4.8 and 5.8%, respectively, while those of the jam were 75.5, 47.6, 20.3, 30.3 and 21.68%, respectively. The vitamins B1, B2 and C contents of the pulp were 122, 35 and 35 mg/100g, respectively and decreased to 113, 10.2 and 22mg/100g, respectively, in the jam. The citric acid increased from 12.9 in the pulp to 15.6mg/100gin the jam. The P, K, Mg, Cu, Zn and Ca contents of the jam were higher than those of the pulp, while the Na and Fe contents of the pulp were higher than those of the jam. The total plate counts of the pulp and the pulp jam were 4.0 x104 and 1.2 x 101, respectively. The yeast and mould counts of pulp were 2.4 x104, while that of the jam was 0.3 x 101. The commercial plum jam was rated higher than the pulp jam for all the sensory attributes assessed except spreadability and overall acceptability.
{"title":"Quality evaluation of pulp powder and the developed functional jam from African locust bean fruit","authors":"P. Akubor","doi":"10.17508/cjfst.2023.15.1.08","DOIUrl":"https://doi.org/10.17508/cjfst.2023.15.1.08","url":null,"abstract":"The pulp powder was prepared from fruits of African locust bean tree and used to produce jam. The pulp and jam were analyzed for the chemical composition, physicochemical, microbiological and sensory properties. The total soluble solids of the pulp and jam were 25.5 and 72.5 oBrix, respectively. The pulp had pH of 5.3, while the pH of the jam was 3.3. The jam had higher total titratable acidity than the pulp. The jam contained higher crude protein (3.16 %), crude fat (1.03%), ash (4.3%) and carbohydrate (76.044%) contents than the pulp. The crude protein, fat, ash and carbohydrate contents of the pulp were 2.86, 0.85, 2.93 and 68.81%, respectively. The energy content of the jam was also higher than that of the pulp. The flavonoids, carotenoids, tannins, oxalates, phytates, saponins and alkaloids contents of the jam were lower than those of the pulp. The total sugars, reducing sugars, glucose, fructose and sucrose contents of the pulp were 7.7, 10.7, 5. 5, 4.8 and 5.8%, respectively, while those of the jam were 75.5, 47.6, 20.3, 30.3 and 21.68%, respectively. The vitamins B1, B2 and C contents of the pulp were 122, 35 and 35 mg/100g, respectively and decreased to 113, 10.2 and 22mg/100g, respectively, in the jam. The citric acid increased from 12.9 in the pulp to 15.6mg/100gin the jam. The P, K, Mg, Cu, Zn and Ca contents of the jam were higher than those of the pulp, while the Na and Fe contents of the pulp were higher than those of the jam. The total plate counts of the pulp and the pulp jam were 4.0 x104 and 1.2 x 101, respectively. The yeast and mould counts of pulp were 2.4 x104, while that of the jam was 0.3 x 101. The commercial plum jam was rated higher than the pulp jam for all the sensory attributes assessed except spreadability and overall acceptability.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42654155","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-14DOI: 10.17508/cjfst.2023.15.1.04
Pius Ifeanyi Okolie, Martins Ebunoluwa Itohan, Emilymary Chima Okolie, A. Obadina
African yam bean seeds condiment is an unpopular nutritive local food seasoning compared to Iru and is mostly produced by natural fermentation. Production with a defined starter culture will give a novel functional condiment with enhanced nutritive values, especially amino acids, to prevent hidden hunger, shorten the fermentation time, and improve product uniformity. The effect of different monoculture bacterial starters and natural fermentation on the amino acids profile of condiments produced from African yam bean seeds was investigated. The result revealed a total of 18 amino acids with glutamic and aspartic acids as the most abundant amino acids in all the samples portions, with a range of values of 9.79-11.44 g/100 g protein and 9.20 -10.67 g/100 g protein respectively. The inoculated samples were rich in all the amino acids quality than un-inoculated. The total amino acid content of the samples was significantly different (p ≤ 0.05). Bacillus amyloliquefacien starter fermented sample had the highest total amino acid value of 95.80 g/100 g protein while Bacillus subtilis fermented and un-inoculated seed portion samples had a total amino acid value of 86.81 g/100g and 74.04 g/100 g protein respectively. The essential amino acids (EAA10) were significantly different (p ≤ 0.05) and were in the range of 35.75-46.32 g/100 g protein with leucine, arginine, lysine, valine, isoleucine and phenylalanine the most abundant in inoculated and un-inoculated samples portions and were more concentrated in inoculated samples. Non-essential amino acids were slightly higher (38.29 - 49.47 g/100 g protein) than the total essential amino acids. The total acidic amino acids varied from 18.99 – 22.11 g/100 g protein and were significantly higher than the basic amino acids (12.88 – 15.95 g/100 g protein). The amino acid content of the Bacillus amyloliquefacien starter fermented sample was better enhanced than the sample fermented with Bacillus subtilis starter. The study concluded that controlled fermented condiments produced with B. amyloliquefacien culture boosted the amino acids value and profile.
{"title":"Amino acid profile and protein quality of starter cultures fermented African Yam bean (Sphenostylis sternocarp) seed condiment","authors":"Pius Ifeanyi Okolie, Martins Ebunoluwa Itohan, Emilymary Chima Okolie, A. Obadina","doi":"10.17508/cjfst.2023.15.1.04","DOIUrl":"https://doi.org/10.17508/cjfst.2023.15.1.04","url":null,"abstract":"African yam bean seeds condiment is an unpopular nutritive local food seasoning compared to Iru and is mostly produced by natural fermentation. Production with a defined starter culture will give a novel functional condiment with enhanced nutritive values, especially amino acids, to prevent hidden hunger, shorten the fermentation time, and improve product uniformity. The effect of different monoculture bacterial starters and natural fermentation on the amino acids profile of condiments produced from African yam bean seeds was investigated. The result revealed a total of 18 amino acids with glutamic and aspartic acids as the most abundant amino acids in all the samples portions, with a range of values of 9.79-11.44 g/100 g protein and 9.20 -10.67 g/100 g protein respectively. The inoculated samples were rich in all the amino acids quality than un-inoculated. The total amino acid content of the samples was significantly different (p ≤ 0.05). Bacillus amyloliquefacien starter fermented sample had the highest total amino acid value of 95.80 g/100 g protein while Bacillus subtilis fermented and un-inoculated seed portion samples had a total amino acid value of 86.81 g/100g and 74.04 g/100 g protein respectively. The essential amino acids (EAA10) were significantly different (p ≤ 0.05) and were in the range of 35.75-46.32 g/100 g protein with leucine, arginine, lysine, valine, isoleucine and phenylalanine the most abundant in inoculated and un-inoculated samples portions and were more concentrated in inoculated samples. Non-essential amino acids were slightly higher (38.29 - 49.47 g/100 g protein) than the total essential amino acids. The total acidic amino acids varied from 18.99 – 22.11 g/100 g protein and were significantly higher than the basic amino acids (12.88 – 15.95 g/100 g protein). The amino acid content of the Bacillus amyloliquefacien starter fermented sample was better enhanced than the sample fermented with Bacillus subtilis starter. The study concluded that controlled fermented condiments produced with B. amyloliquefacien culture boosted the amino acids value and profile.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45607548","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Soymilk market has achieved tremendous progress in consumption and sales due to its inexpensiveness and soymilk protein content. However, due to the present global health crisis, there is a need to further devise means of enriching the quality of soymilk. This study aimed to evaluate the effects of sprouted soybeans and ginger on soymilk quality and sensory attributes. A developed dual -powered milk pasteurizer was used to produce the soymilk. Soybeans, a mixture of soybeans and sprouted soybeans, and sprouted soybeans were interacted with peeled ginger and whole ginger rhizome using Taguchi experimental design to produce nine soymilk samples. The proximate composition, calorific value, total phenolic content and phytic acid content of the soymilk samples were determined using standard procedures. The moisture content of the soymilk samples ranged from 80.85 to 83.78%, crude protein content (7.47 – 9.54%), ash content (0.72 – 1.27%), fibre content (0.24 – 0.73%), crude fat (0.24 - 5.44%), carbohydrate content (1.29 -6.82%) and calorific value (67.6 kcal/g - 91.58 kcal/g). The total phenolic content and phytic acid content ranged from 4.81 mg/l to 11.88 GAE mg/l and 26.77 to 41.86 mg/l, respectively. The soymilk produced from the mixture of sprouted soybeans and un-sprouted soybeans with the addition of either whole or peeled ginger significantly increased the crude protein content, ash content, calorific value and total phenolic content to 9.54%, 1.27%, 91.58 kcal/g and 11.88 GAE mg/l, respectively. In addition, it increased the overall sensory acceptability of soymilk. Conclusively, the use of sprouted soybeans and the addition of ginger should be encouraged to promote a more enriched soymilk beverage. Also, the developed dual-powered milk pasteuriser could be adopted for soymilk production.
{"title":"Effects of sprouted soybeans and ginger on soymilk quality attributes via a developed dual-powered milk pasteurizer","authors":"Mayowa Saheed Sanusi, Musliu Olushola Sunmonu, Rafat Sani, Al Ameen Adeola Adesanya, Ameen Gegele Hammed, Abodunrin Tolulope","doi":"10.17508/cjfst.2023.15.1.03","DOIUrl":"https://doi.org/10.17508/cjfst.2023.15.1.03","url":null,"abstract":"Soymilk market has achieved tremendous progress in consumption and sales due to its inexpensiveness and soymilk protein content. However, due to the present global health crisis, there is a need to further devise means of enriching the quality of soymilk. This study aimed to evaluate the effects of sprouted soybeans and ginger on soymilk quality and sensory attributes. A developed dual -powered milk pasteurizer was used to produce the soymilk. Soybeans, a mixture of soybeans and sprouted soybeans, and sprouted soybeans were interacted with peeled ginger and whole ginger rhizome using Taguchi experimental design to produce nine soymilk samples. The proximate composition, calorific value, total phenolic content and phytic acid content of the soymilk samples were determined using standard procedures. The moisture content of the soymilk samples ranged from 80.85 to 83.78%, crude protein content (7.47 – 9.54%), ash content (0.72 – 1.27%), fibre content (0.24 – 0.73%), crude fat (0.24 - 5.44%), carbohydrate content (1.29 -6.82%) and calorific value (67.6 kcal/g - 91.58 kcal/g). The total phenolic content and phytic acid content ranged from 4.81 mg/l to 11.88 GAE mg/l and 26.77 to 41.86 mg/l, respectively. The soymilk produced from the mixture of sprouted soybeans and un-sprouted soybeans with the addition of either whole or peeled ginger significantly increased the crude protein content, ash content, calorific value and total phenolic content to 9.54%, 1.27%, 91.58 kcal/g and 11.88 GAE mg/l, respectively. In addition, it increased the overall sensory acceptability of soymilk. Conclusively, the use of sprouted soybeans and the addition of ginger should be encouraged to promote a more enriched soymilk beverage. Also, the developed dual-powered milk pasteuriser could be adopted for soymilk production.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136017055","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-14DOI: 10.17508/cjfst.2023.15.1.06
Elizabeth Oluremi Farinde, Adekunbi Adetola Malomo, Omotola Mary Taiwo
Plantain and lima beans are important food crops with food nutrition security potentials in Nigeria. Plantain-lima bean momo is a nutrient-enriched pudding produced from unripe plantain and lima beans. The study aimed at evaluating the sensory profile of the plantain -lima bean momo to drive its consumers’ acceptability. Plantain and lima beans flour blends of various ratios were processed into momo. The momo samples were presented to panelists for sensory evaluation. Scores were based on nine point hedonic scale. Data obtained were subjected to Principal component and Agglomerative hierarchical clustering analysis. Results show that the addition of more than 20% of lima beans negatively affected the colour, appearance, flavour, texture and taste of the plantain-lima bean momo. PP (100% plantain flour momo) had the strongest positive correlation with appearance and texture. PA (90% unripe plantain flour + 10 % lima bean flour momo) was preferred mostly of all the momo samples in terms of overall acceptability. The principal component analysis (PCA) divided the sensory parameters of the momo samples into five factors with PC1 and PC2 accounting for 96.68% of the variance. Agglomerative hierarchical clustering (AHC) showed that PA and PP have similarities in all the sensory properties evaluated and that addition of 10% and 20% of lima beans to plantain flour did not have negative effect on the sensory characteristics of the product. Lima bean flour could be added to plantain flour up to 20% level for enhancement of momo nutritional quality, while still retaining its organoleptic qualities.
{"title":"Sensory profiling of plantain-lima bean Momo (A Nigerian food pudding) using chemometric approach","authors":"Elizabeth Oluremi Farinde, Adekunbi Adetola Malomo, Omotola Mary Taiwo","doi":"10.17508/cjfst.2023.15.1.06","DOIUrl":"https://doi.org/10.17508/cjfst.2023.15.1.06","url":null,"abstract":"Plantain and lima beans are important food crops with food nutrition security potentials in Nigeria. Plantain-lima bean momo is a nutrient-enriched pudding produced from unripe plantain and lima beans. The study aimed at evaluating the sensory profile of the plantain -lima bean momo to drive its consumers’ acceptability. Plantain and lima beans flour blends of various ratios were processed into momo. The momo samples were presented to panelists for sensory evaluation. Scores were based on nine point hedonic scale. Data obtained were subjected to Principal component and Agglomerative hierarchical clustering analysis. Results show that the addition of more than 20% of lima beans negatively affected the colour, appearance, flavour, texture and taste of the plantain-lima bean momo. PP (100% plantain flour momo) had the strongest positive correlation with appearance and texture. PA (90% unripe plantain flour + 10 % lima bean flour momo) was preferred mostly of all the momo samples in terms of overall acceptability. The principal component analysis (PCA) divided the sensory parameters of the momo samples into five factors with PC1 and PC2 accounting for 96.68% of the variance. Agglomerative hierarchical clustering (AHC) showed that PA and PP have similarities in all the sensory properties evaluated and that addition of 10% and 20% of lima beans to plantain flour did not have negative effect on the sensory characteristics of the product. Lima bean flour could be added to plantain flour up to 20% level for enhancement of momo nutritional quality, while still retaining its organoleptic qualities.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136017056","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-14DOI: 10.17508/cjfst.2023.15.1.05
G. Janarny, Kamburawala Kankanamge Don Somathilaka Ranaweera, Katugampalage Don Prasanna Priyantha Gunathilake
Azadirachta indica is a well-known tree for the medicinal use of its leaves, barks and flowers. It has been identified as a rich source of phenolics which attribute to its medicinal properties. However, these phenolics should be extracted appropriately to effectively utilize them in various applications. This study focused on maximizing the extraction yield of total phenolics and total anthocyanins along with maximum 2,2-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity from edible flowers of A. indica as a function of solid:liquid ratio, ethanol concentration, extraction temperature and time. The data was subjected to response surface methodology and the corresponding second order polynomial models were generated. The results showed that the polynomial models for all responses were significant, did not show lack of fit and presented determination of coefficients above 95%. This indicates the suitability of the models for prediction purposes. Using desirability function, the optimum extraction process parameters to obtain maximum values of all responses were found to be solid:liquid ratio 1:32.2, ethanol concentration 42.72%, extraction temperature 55 °C and time 39.25 minutes. Under these optimal conditions, the experimental values for total phenolic content was 85.44±2.41 mg gallic acid equivalents per gram of dry weight, total anthocyanin content was 44.32±2.75 µg cyanidin-3-glucoside per gram of dry weight and DPPH radical scavenging activity was 31.43±1.67%. These values were in close agreement with the predicted values and did not show any significant difference (p<0.05). The identified optimized conditions could be used to extract phenolics from A. indica flowers in a cost effective and efficient manner.
{"title":"Extraction of phenolics from Azadirachta indica flowers","authors":"G. Janarny, Kamburawala Kankanamge Don Somathilaka Ranaweera, Katugampalage Don Prasanna Priyantha Gunathilake","doi":"10.17508/cjfst.2023.15.1.05","DOIUrl":"https://doi.org/10.17508/cjfst.2023.15.1.05","url":null,"abstract":"Azadirachta indica is a well-known tree for the medicinal use of its leaves, barks and flowers. It has been identified as a rich source of phenolics which attribute to its medicinal properties. However, these phenolics should be extracted appropriately to effectively utilize them in various applications. This study focused on maximizing the extraction yield of total phenolics and total anthocyanins along with maximum 2,2-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity from edible flowers of A. indica as a function of solid:liquid ratio, ethanol concentration, extraction temperature and time. The data was subjected to response surface methodology and the corresponding second order polynomial models were generated. The results showed that the polynomial models for all responses were significant, did not show lack of fit and presented determination of coefficients above 95%. This indicates the suitability of the models for prediction purposes. Using desirability function, the optimum extraction process parameters to obtain maximum values of all responses were found to be solid:liquid ratio 1:32.2, ethanol concentration 42.72%, extraction temperature 55 °C and time 39.25 minutes. Under these optimal conditions, the experimental values for total phenolic content was 85.44±2.41 mg gallic acid equivalents per gram of dry weight, total anthocyanin content was 44.32±2.75 µg cyanidin-3-glucoside per gram of dry weight and DPPH radical scavenging activity was 31.43±1.67%. These values were in close agreement with the predicted values and did not show any significant difference (p<0.05). The identified optimized conditions could be used to extract phenolics from A. indica flowers in a cost effective and efficient manner.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41427999","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-14DOI: 10.17508/cjfst.2023.15.1.09
John Praise Alimi, Samuel Aondoaver Ahemen, Janet Omolola Alimi, Peter Oshiapi Iluebbey
This study investigated the effect of varietal differences on the chemical and pasting properties of composite wheat-cassava flours produced with blend of wheat and high-quality cassava flour from low postharvest physiologically deteriorated (PPD) cassava roots. Wholesome four varieties of yellow-fleshed low PPD cassava roots and one variety of high PPD cassava root were, peeled, washed, grated, pressed, pulverized, flash dried at 120 °C for 8 minutes, milled with cyclone hammer mill fitted with a screen of 250 µm aperture size, cooled and packed into high density polyethylene bag. The high-quality cassava flours (HQCF) were composited with wheat flour and analyzed for chemical and pasting properties. Data obtained were subjected to analysis of variance (ANOVA) using Statistical Package for Social Sciences (SPSS version 25.0) and significant means were separated applying Duncan multiple range test and Pearson’s correlation was also determined. The results depict that moisture, protein, fat, ash, sugar, starch, dry matter and energy value ranged from 12.45 - 13.10 %, 10.30 - 11.65 %, 0.40 - 3.71 %, 0.58 - 0.62 %, 1.75± - 2.08 %, 70.94 - 74.40 %, 86.90 - 87.55 % and 1464.29 - 1531.66 KJ/kg, respectively. Peak, trough, breakdown, final, setback, peak time and pasting temperature ranged from 180.63 - 247.21 RVU, 95.84 - 129.00 RVU, 83.42 - 118.21 RVU, 139.29 - 253.71 RVU, 83.79 - 124.71 RVU, 5.90 - 6.17 min and 69.00 - 73.48 °C, respectively. Considering the relatively high dry matter content, energy value, peak viscosity, low breakdown viscosity and pasting time, flour blends C-C1368-W and C-C0593-W prepared with HQCFs from IITA-TMS-IBA-011368 and IITA-TMS-IBA-070593 cassava varieties could find application in baking and confectionery industry.
{"title":"Effect of varietal differences on chemical and pasting properties of composite wheat-cassava flours produced from low postharvest physiologically deteriorated cassava roots (Manihot esculenta Crantz)","authors":"John Praise Alimi, Samuel Aondoaver Ahemen, Janet Omolola Alimi, Peter Oshiapi Iluebbey","doi":"10.17508/cjfst.2023.15.1.09","DOIUrl":"https://doi.org/10.17508/cjfst.2023.15.1.09","url":null,"abstract":"This study investigated the effect of varietal differences on the chemical and pasting properties of composite wheat-cassava flours produced with blend of wheat and high-quality cassava flour from low postharvest physiologically deteriorated (PPD) cassava roots. Wholesome four varieties of yellow-fleshed low PPD cassava roots and one variety of high PPD cassava root were, peeled, washed, grated, pressed, pulverized, flash dried at 120 °C for 8 minutes, milled with cyclone hammer mill fitted with a screen of 250 µm aperture size, cooled and packed into high density polyethylene bag. The high-quality cassava flours (HQCF) were composited with wheat flour and analyzed for chemical and pasting properties. Data obtained were subjected to analysis of variance (ANOVA) using Statistical Package for Social Sciences (SPSS version 25.0) and significant means were separated applying Duncan multiple range test and Pearson’s correlation was also determined. The results depict that moisture, protein, fat, ash, sugar, starch, dry matter and energy value ranged from 12.45 - 13.10 %, 10.30 - 11.65 %, 0.40 - 3.71 %, 0.58 - 0.62 %, 1.75± - 2.08 %, 70.94 - 74.40 %, 86.90 - 87.55 % and 1464.29 - 1531.66 KJ/kg, respectively. Peak, trough, breakdown, final, setback, peak time and pasting temperature ranged from 180.63 - 247.21 RVU, 95.84 - 129.00 RVU, 83.42 - 118.21 RVU, 139.29 - 253.71 RVU, 83.79 - 124.71 RVU, 5.90 - 6.17 min and 69.00 - 73.48 °C, respectively. Considering the relatively high dry matter content, energy value, peak viscosity, low breakdown viscosity and pasting time, flour blends C-C1368-W and C-C0593-W prepared with HQCFs from IITA-TMS-IBA-011368 and IITA-TMS-IBA-070593 cassava varieties could find application in baking and confectionery industry.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68214509","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study focused on the effect of drying method on drying properties of wild lettuce leaves. The fresh wild lettuce was washed thoroughly to remove extraneous parts and subjected to pretreatments by dipping 200 g of vegetable samples into the water (1.5w/v) solution with 0.3% sodium metabisulphite held at room temperature. The pre-treated and untreated leaves were weighed and loaded in stainless steel tray and subjected to drying under cabinet dryer, open-sun drying and solar dryer. The wild lettuce drying curve exhibits a gentle downward curve, i.e. a high moisture loss at the early period of drying for all the drying methods used. The effective moisture diffusivity and activation energy were determined. The effective moisture diffusivity increased with the increase in temperature of drying. This study showed that post harvest losses of wild letuce can be minimized through drying, using mechnical devices or open sun drying, which is one of the oldest preservation processes available to the mankind.
{"title":"Drying parameters of wild lettuce (Lactuca taraxaxifolia L) affected by different drying methods","authors":"Clement Adesoji Ogunlade, Simeon Olatayo Jekayinfa, Olusola Janet Oyedele, Ajekigbe Sola Olajire, Abigael Oluseye Oladipo","doi":"10.17508/cjfst.2023.15.1.13","DOIUrl":"https://doi.org/10.17508/cjfst.2023.15.1.13","url":null,"abstract":"This study focused on the effect of drying method on drying properties of wild lettuce leaves. The fresh wild lettuce was washed thoroughly to remove extraneous parts and subjected to pretreatments by dipping 200 g of vegetable samples into the water (1.5w/v) solution with 0.3% sodium metabisulphite held at room temperature. The pre-treated and untreated leaves were weighed and loaded in stainless steel tray and subjected to drying under cabinet dryer, open-sun drying and solar dryer. The wild lettuce drying curve exhibits a gentle downward curve, i.e. a high moisture loss at the early period of drying for all the drying methods used. The effective moisture diffusivity and activation energy were determined. The effective moisture diffusivity increased with the increase in temperature of drying. This study showed that post harvest losses of wild letuce can be minimized through drying, using mechnical devices or open sun drying, which is one of the oldest preservation processes available to the mankind.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"266 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136017060","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-14DOI: 10.17508/cjfst.2023.15.1.10
Hassiba Metrouh-Amir, Nadir Amir
Matricaria pubescens is a medicinal plant much appreciated by the people of the Saharan regions and widely used to treat many diseases. The present study was devoted to evaluate the effect of extraction technique, pH and nature of solvent on alkaloid content and antioxidant activity of M. pubescens. Alkaloid extraction was carried out by applying two techniques, maceration extraction and Soxhlet extraction, using several solvents at different pH (alkaline chloroform, acid methanol, neutral methanol and neutral ethanol). In the present study, the antioxidant activity of the alkaloid extracts of M. pubescens was evaluated using ferric reducing power, molybdate reducing power, DPPH radical scavenging activity, ABTS radical scavenging activity, β-carotene bleaching assay, hydroxyl radical scavenging activity (assessed by deoxyribose assay and HOSC assay) and oxygen radical absorbance capacity (ORAC). The obtained results show that the extraction rates obtained and the antioxidant activities of alkaloid extracts were affected by the extraction technique, pH and the solvent used. The highest extraction rates were obtained with the ethanolic neutral (Soxhlet) and methanolic acidified (maceration) extracts. The alkaloid extracts of M. pubescens exerted a reducing activity of ferric and molybdate ions. They also showed significant radical scavenger activity against DPPH, ABTS, hydroxyl, and peroxyl radicals. This significant wealth of alkaloids and these various antioxidant activities could justify the traditional use of M. pubescens.
{"title":"Impact of extraction method on alkaloid content and antioxidant activity of Matricaria pubescens","authors":"Hassiba Metrouh-Amir, Nadir Amir","doi":"10.17508/cjfst.2023.15.1.10","DOIUrl":"https://doi.org/10.17508/cjfst.2023.15.1.10","url":null,"abstract":"Matricaria pubescens is a medicinal plant much appreciated by the people of the Saharan regions and widely used to treat many diseases. The present study was devoted to evaluate the effect of extraction technique, pH and nature of solvent on alkaloid content and antioxidant activity of M. pubescens. Alkaloid extraction was carried out by applying two techniques, maceration extraction and Soxhlet extraction, using several solvents at different pH (alkaline chloroform, acid methanol, neutral methanol and neutral ethanol). In the present study, the antioxidant activity of the alkaloid extracts of M. pubescens was evaluated using ferric reducing power, molybdate reducing power, DPPH radical scavenging activity, ABTS radical scavenging activity, β-carotene bleaching assay, hydroxyl radical scavenging activity (assessed by deoxyribose assay and HOSC assay) and oxygen radical absorbance capacity (ORAC). The obtained results show that the extraction rates obtained and the antioxidant activities of alkaloid extracts were affected by the extraction technique, pH and the solvent used. The highest extraction rates were obtained with the ethanolic neutral (Soxhlet) and methanolic acidified (maceration) extracts. The alkaloid extracts of M. pubescens exerted a reducing activity of ferric and molybdate ions. They also showed significant radical scavenger activity against DPPH, ABTS, hydroxyl, and peroxyl radicals. This significant wealth of alkaloids and these various antioxidant activities could justify the traditional use of M. pubescens.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136017052","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：