Pub Date : 2020-11-30DOI: 10.17508/CJFST.2020.12.2.05
Idorenyin Nwaehujor, S. Akande, O. Atolani, G. Olatunji
Article history: Received: May 3, 2019 Accepted: May 28, 2020 Inflammation has stimulated significant worldwide scientific interest because of its implication in many human diseases. Most inflammations are caused by reactive oxygen species or free radicals. Annona muricata leaf extracts were investigated for their in-vitro antioxidant and anti-inflammatory potentials. Annona muricata leaves were dried at room temperature, blended using a mill. and extracted with solvents of varying degree of polarities. The solvents used were hexane, ethyl acetate, and ethanol. After sequential extraction, the crude extracts were examined for their in-vitro anti-inflammatory activities on lipoxygenase inhibition, proteinase inhibition, albumin denaturation inhibition, and red blood cell membrane stabilization assays, while the antioxidant activities were examined using DPPH, ABTS and hydrogen peroxide assays. The results showed that the ethanol extract had significantly higher albumin denaturation inhibition activity at 500 μg/mL (p < 0.01). The activity of all the extracts on proteinase inhibition decreased with the increase in concentration of the extracts. Indomethacin (standard), ethanol extract, and ethyl acetate extract exhibited a dose dependent increase in lipoxygenase activity. The ethanol extract showed high red blood cell membrane stabilization activity at 500 μg/mL and the activity was comparable with that of the standard (diclofenac). Hydrogen peroxide scavenging activity of the extracts and standard (Vitamin C) were comparable at 20 – 100 μg/mL. The ethanol extract showed significantly higher (p < 0.01) DPPH radical scavenging activity compared with other extracts. A similar trend was also observed for ABTS radical scavenging activity. Generally, the ethanol extract exhibited higher antiinflammatory and antioxidant activities in most of the assays, this could be attributed to the polar compounds present in the extract.
{"title":"Studies on In-vitro Anti-inflammatory and Antioxidant Potentials of Annona muricata Leaf Extracts","authors":"Idorenyin Nwaehujor, S. Akande, O. Atolani, G. Olatunji","doi":"10.17508/CJFST.2020.12.2.05","DOIUrl":"https://doi.org/10.17508/CJFST.2020.12.2.05","url":null,"abstract":"Article history: Received: May 3, 2019 Accepted: May 28, 2020 Inflammation has stimulated significant worldwide scientific interest because of its implication in many human diseases. Most inflammations are caused by reactive oxygen species or free radicals. Annona muricata leaf extracts were investigated for their in-vitro antioxidant and anti-inflammatory potentials. Annona muricata leaves were dried at room temperature, blended using a mill. and extracted with solvents of varying degree of polarities. The solvents used were hexane, ethyl acetate, and ethanol. After sequential extraction, the crude extracts were examined for their in-vitro anti-inflammatory activities on lipoxygenase inhibition, proteinase inhibition, albumin denaturation inhibition, and red blood cell membrane stabilization assays, while the antioxidant activities were examined using DPPH, ABTS and hydrogen peroxide assays. The results showed that the ethanol extract had significantly higher albumin denaturation inhibition activity at 500 μg/mL (p < 0.01). The activity of all the extracts on proteinase inhibition decreased with the increase in concentration of the extracts. Indomethacin (standard), ethanol extract, and ethyl acetate extract exhibited a dose dependent increase in lipoxygenase activity. The ethanol extract showed high red blood cell membrane stabilization activity at 500 μg/mL and the activity was comparable with that of the standard (diclofenac). Hydrogen peroxide scavenging activity of the extracts and standard (Vitamin C) were comparable at 20 – 100 μg/mL. The ethanol extract showed significantly higher (p < 0.01) DPPH radical scavenging activity compared with other extracts. A similar trend was also observed for ABTS radical scavenging activity. Generally, the ethanol extract exhibited higher antiinflammatory and antioxidant activities in most of the assays, this could be attributed to the polar compounds present in the extract.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"12 1","pages":"177-183"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48575391","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 : 2020-11-30DOI: 10.17508/CJFST.2020.12.2.03
G. I. Abel, A. O. Adebiyi, F. F. Olayemi, Patricia Pessu
Article history: Received: October 22, 2019 Accepted: May 18, 2020 The influence of different heat treatments, including oven drying at 40, 50, 60 and 70 °C for 60, 120 and 180 minutes at each temperature, roasting, boiling for 5, 10, and 15 minutes, sun and solar drying for 480 and 720 minutes, on the drying behaviour, moisture content and oil yield of Balanite aegyptiaca kernels (BaKs) was investigated. The moisture contents on wet basis were determined by the oven drying method at 105 C for 4 hours and calculated from both weight loss data and dry solid weight of the kernel samples, while oil was extracted with n-hexane using Soxhlet apparatus. The experiments were conducted in triplicates. Low moisture contents of 2.726 and 2.426% at drying times of 60 and 120 minutes were obtained in Balanites aegyptiaca kernels dried at 70 C, while drying at 40, 50 and 60 C for 180 minutes gave low moisture contents of 3.973, 3.861 and 3.779%, respectively. The drying of Balanite aegyptiaca kernels occured in the falling rate period. The moisture contents of Balanites aegyptiaca kernels oven-dried at 40, 50, 60 and 70 C decreased with increasing drying time when compared to the raw kernels. Similarly, the average oil yield of Balanite aegyptiaca kernels decreased with increasing temperature in the following order: raw > 40 C > 50 C > 6 0 C > 70 C. The highest oil yield (45.345%) was obtained in the boiled kernels and the least oil yield (37.790%) in those kernels dried at 70 C. Results from this study justify the use of boiling in traditional Balanite kernel oil extraction process as it gave the highest oil yield.
研究了40、50、60和70°C烘箱干燥60、120和180分钟，烘烤、煮沸5、10和15分钟，日光干燥480和720分钟等不同热处理对埃及巴勒尼特(Balanite aegypaca)果仁(BaKs)干燥行为、水分含量和出油率的影响。采用105℃烘箱干燥法测定果仁样品的湿法含水率，并根据果仁样品的失重数据和干固重计算其湿法含水率，用索氏仪用正己烷提取果仁样品中的油脂。实验分三次进行。在70℃下干燥60 min和120 min时，埃及巴兰籽的含水率分别为2.726和2.426%，在40、50和60℃下干燥180 min时，其含水率分别为3.973、3.861和3.779%。埃及巴蓝岩仁的干燥发生在下降速率期。在40、50、60和70℃条件下干燥的埃及巴兰果粒含水率随干燥时间的增加而降低。同样，随着温度的升高，埃及巴蓝岩仁的平均出油率依次递减:生> 40 C > 50 C > 60 C > 70 C。在70℃条件下，煮熟籽粒得油率最高(45.345%)，干燥籽粒得油率最低(37.790%)。本研究的结果证明，在传统的巴兰贝仁榨油工艺中使用煮沸方法可以获得最高的油收率。
{"title":"Effect of heat treatments on the drying behaviour, moisture content and oil yield of Balanite aegyptiaca Kernels","authors":"G. I. Abel, A. O. Adebiyi, F. F. Olayemi, Patricia Pessu","doi":"10.17508/CJFST.2020.12.2.03","DOIUrl":"https://doi.org/10.17508/CJFST.2020.12.2.03","url":null,"abstract":"Article history: Received: October 22, 2019 Accepted: May 18, 2020 The influence of different heat treatments, including oven drying at 40, 50, 60 and 70 °C for 60, 120 and 180 minutes at each temperature, roasting, boiling for 5, 10, and 15 minutes, sun and solar drying for 480 and 720 minutes, on the drying behaviour, moisture content and oil yield of Balanite aegyptiaca kernels (BaKs) was investigated. The moisture contents on wet basis were determined by the oven drying method at 105 C for 4 hours and calculated from both weight loss data and dry solid weight of the kernel samples, while oil was extracted with n-hexane using Soxhlet apparatus. The experiments were conducted in triplicates. Low moisture contents of 2.726 and 2.426% at drying times of 60 and 120 minutes were obtained in Balanites aegyptiaca kernels dried at 70 C, while drying at 40, 50 and 60 C for 180 minutes gave low moisture contents of 3.973, 3.861 and 3.779%, respectively. The drying of Balanite aegyptiaca kernels occured in the falling rate period. The moisture contents of Balanites aegyptiaca kernels oven-dried at 40, 50, 60 and 70 C decreased with increasing drying time when compared to the raw kernels. Similarly, the average oil yield of Balanite aegyptiaca kernels decreased with increasing temperature in the following order: raw > 40 C > 50 C > 6 0 C > 70 C. The highest oil yield (45.345%) was obtained in the boiled kernels and the least oil yield (37.790%) in those kernels dried at 70 C. Results from this study justify the use of boiling in traditional Balanite kernel oil extraction process as it gave the highest oil yield.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"12 1","pages":"156-164"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43275622","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 : 2020-11-30DOI: 10.17508/CJFST.2020.12.2.15
A. V. Ikujenlola, Foyinsade Morinola Onireti
Article history: Received: May 15, 2020 Accepted: June 30, 2020 Breakfast cereal was formulated from malted quality protein maize fortified with cowpea and garden egg with the view to producing a breakfast cereal of high nutrient density. The biomaterials were processed using standard methods to flour samples and blended at various ratios. The blended samples were pregelatinized, flaked, toasted and packaged. The flour and products were analysed for proximate, minerals, anti-nutrients, amino acids profile and dietary fibre using standard methods. The results showed that, as more garden egg was added, protein (9.94 10.67 %), fat (4.84 6.12 %) and fibre (4.19 7.07 %) increased. The amino acids profile recorded a boost with addition of cowpea but reduced with garden egg. The tannin (0.55 0.66 %), alkaloids (0.01 1.49 %), soluble (7.04 10.50 %) and insoluble fibre (23.38 30.50 %) increased with garden egg increase. However, the mineral content reduced with addition of garden egg. The study concluded that inclusion of cowpea and garden egg to breakfast cereal formulation boosted the nutritional value.
{"title":"Nutrients, antinutrients and amino acids profile of malted quality protein maize (Zea Mays L.) based ready-to-eat breakfast cereal fortified with vegetable biomaterials","authors":"A. V. Ikujenlola, Foyinsade Morinola Onireti","doi":"10.17508/CJFST.2020.12.2.15","DOIUrl":"https://doi.org/10.17508/CJFST.2020.12.2.15","url":null,"abstract":"Article history: Received: May 15, 2020 Accepted: June 30, 2020 Breakfast cereal was formulated from malted quality protein maize fortified with cowpea and garden egg with the view to producing a breakfast cereal of high nutrient density. The biomaterials were processed using standard methods to flour samples and blended at various ratios. The blended samples were pregelatinized, flaked, toasted and packaged. The flour and products were analysed for proximate, minerals, anti-nutrients, amino acids profile and dietary fibre using standard methods. The results showed that, as more garden egg was added, protein (9.94 10.67 %), fat (4.84 6.12 %) and fibre (4.19 7.07 %) increased. The amino acids profile recorded a boost with addition of cowpea but reduced with garden egg. The tannin (0.55 0.66 %), alkaloids (0.01 1.49 %), soluble (7.04 10.50 %) and insoluble fibre (23.38 30.50 %) increased with garden egg increase. However, the mineral content reduced with addition of garden egg. The study concluded that inclusion of cowpea and garden egg to breakfast cereal formulation boosted the nutritional value.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"12 1","pages":"258-267"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49269937","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 : 2020-11-30DOI: 10.17508/CJFST.2020.12.2.02
Anita Ptiček Siročić, I. Mlinarić, Dragana Dogančić, N. Sakač, S. Horvat
A R T I C L E I N F O A B S T R A C T Article history: Received: June 1, 2020 Accepted: June 4, 2020 Based on the concept of sustainable development, water must be stored and protected for present and future generations. This also means saving the water through wastewater treatment. The primary role of the wastewater treatment plants is to treat wastewaters up to a satisfactory level of quality as close as possible to the natural state. The central wastewater treatment plant (WWTP) of the City of Koprivnica treats wastewater including the tertiary wastewater. Due to considerable fluctuations in wastewater volumes and loads, sequential batch reactor (SBR) technology was selected as the best solution for wastewater treatment. The final stage of treatment at the WWTP of the City of Koprivnica is the process of sludge treatment by aerobic stabilization, dehydration and MID-MIX technology, which produces a chemically inert powder – solidificate. Solidificate can be used in civil engineering or it can be disposed to landfill without environmental impact. This paper analyses the physical-chemical indicators of wastewater quality (chemical oxygen demand COD, biological oxygen demand BOD5, total nitrogen, total phosphorus, suspended matter) on wastewater samples from the WWTP of the City of Koprivnica in a period from 2014 to 2016. The results indicate that the treated wastewater has a satisfactory quality and that the WWTP of the City of Koprivnica works efficiently.
A R T I C L E I N F O A B S T R A C T文章历史：接收时间：2020年6月1日接受时间：2020月4日基于可持续发展的概念，必须为今世后代储存和保护水。这也意味着通过废水处理来节约用水。废水处理厂的主要作用是将废水处理到尽可能接近自然状态的令人满意的质量水平。Koprivnica市的中央污水处理厂（WWTP）处理废水，包括三级废水。由于污水量和负荷的波动较大，顺序间歇反应器（SBR）技术被选为污水处理的最佳解决方案。Koprivnica市污水处理厂的最后处理阶段是通过好氧稳定、脱水和MID-MIX技术对污泥进行处理，产生化学惰性粉末固化物。固化物可以用于土木工程，也可以在不影响环境的情况下处理到垃圾填埋场。本文分析了2014年至2016年期间Koprivnica市污水处理厂废水样品的水质理化指标（化学需氧量COD、生物需氧量BOD5、总氮、总磷、悬浮物）。结果表明，处理后的污水水质良好，Koprivnica市污水处理厂运行效率高。
{"title":"Wastewater treatment in the city of Koprivnica","authors":"Anita Ptiček Siročić, I. Mlinarić, Dragana Dogančić, N. Sakač, S. Horvat","doi":"10.17508/CJFST.2020.12.2.02","DOIUrl":"https://doi.org/10.17508/CJFST.2020.12.2.02","url":null,"abstract":"A R T I C L E I N F O A B S T R A C T Article history: Received: June 1, 2020 Accepted: June 4, 2020 Based on the concept of sustainable development, water must be stored and protected for present and future generations. This also means saving the water through wastewater treatment. The primary role of the wastewater treatment plants is to treat wastewaters up to a satisfactory level of quality as close as possible to the natural state. The central wastewater treatment plant (WWTP) of the City of Koprivnica treats wastewater including the tertiary wastewater. Due to considerable fluctuations in wastewater volumes and loads, sequential batch reactor (SBR) technology was selected as the best solution for wastewater treatment. The final stage of treatment at the WWTP of the City of Koprivnica is the process of sludge treatment by aerobic stabilization, dehydration and MID-MIX technology, which produces a chemically inert powder – solidificate. Solidificate can be used in civil engineering or it can be disposed to landfill without environmental impact. This paper analyses the physical-chemical indicators of wastewater quality (chemical oxygen demand COD, biological oxygen demand BOD5, total nitrogen, total phosphorus, suspended matter) on wastewater samples from the WWTP of the City of Koprivnica in a period from 2014 to 2016. The results indicate that the treated wastewater has a satisfactory quality and that the WWTP of the City of Koprivnica works efficiently.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"12 1","pages":"296-306"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49250179","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 : 2020-11-30DOI: 10.17508/CJFST.2020.12.2.01
G. Ogundele, O. Bamidele
Oyster mushroom nutrientshave been rated side by side with proteinsin meat and eggs. Oyster mushroomsarehigh in vitamins and essential amino acids, but theircultivation is poor. Oil palm fibre is being used in making material strength in mechanical engineering with little or no use in the cultivation of food products. This study determined the physicochemical properties and storage stability of mushroomscultivated on single and mixed substrates (sawdust and oil palm fibre). Oil palm fibremixed with sawdust at different ratios (95:5, 90:10 and 85:15) was used to grow oyster mushroomsin other to turn waste to wealth. The oyster mushroomscultivated on both single and mixed substratesweresubjected to proximate composition analysis (22.99, 4.54, 6.93,and 6.98%, for crude protein, fat, fibre, and ash),mineral content (5.92 mg/100g for sodium and 25.76 mg/100g for potassium), amino acid profile (155.85 mg/g for a total essential amino acid), fatty acid profile (43.82% for linoleic acid), anti-nutritional factor, and storage stability for three months. The mushroomscultivated on the mixed substrate (oil palm fibre + sawdust) havea higher proximate composition, mineral content, amino acid profile,and fatty acid profiles than mushroomscultivated on a single substrate (sawdust). Although the peroxide value of the oyster mushroom samples from the mixed substrates increased with storage time, the peroxide value was lower than 10 meq/kg of fat throughout the storage period,which means the samples could still be considered stable during storage. Cultivation of oyster mushroomson mixed substrates of oil palm fibreand sawdust should be encouraged for highly nutritious oyster mushroom production. Oil palm fibre can also serve as a raw material in mushroom cultivation.
{"title":"Physicochemical properties and storage stability of mushrooms (Pleurotus ostreatus) cultivated on single (sawdust) and mixed substrates (sawdust and oil palm fibre)","authors":"G. Ogundele, O. Bamidele","doi":"10.17508/CJFST.2020.12.2.01","DOIUrl":"https://doi.org/10.17508/CJFST.2020.12.2.01","url":null,"abstract":"Oyster mushroom nutrientshave been rated side by side with proteinsin meat and eggs. Oyster mushroomsarehigh in vitamins and essential amino acids, but theircultivation is poor. Oil palm fibre is being used in making material strength in mechanical engineering with little or no use in the cultivation of food products. This study determined the physicochemical properties and storage stability of mushroomscultivated on single and mixed substrates (sawdust and oil palm fibre). Oil palm fibremixed with sawdust at different ratios (95:5, 90:10 and 85:15) was used to grow oyster mushroomsin other to turn waste to wealth. The oyster mushroomscultivated on both single and mixed substratesweresubjected to proximate composition analysis (22.99, 4.54, 6.93,and 6.98%, for crude protein, fat, fibre, and ash),mineral content (5.92 mg/100g for sodium and 25.76 mg/100g for potassium), amino acid profile (155.85 mg/g for a total essential amino acid), fatty acid profile (43.82% for linoleic acid), anti-nutritional factor, and storage stability for three months. The mushroomscultivated on the mixed substrate (oil palm fibre + sawdust) havea higher proximate composition, mineral content, amino acid profile,and fatty acid profiles than mushroomscultivated on a single substrate (sawdust). Although the peroxide value of the oyster mushroom samples from the mixed substrates increased with storage time, the peroxide value was lower than 10 meq/kg of fat throughout the storage period,which means the samples could still be considered stable during storage. Cultivation of oyster mushroomson mixed substrates of oil palm fibreand sawdust should be encouraged for highly nutritious oyster mushroom production. Oil palm fibre can also serve as a raw material in mushroom cultivation.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44427043","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 : 2020-11-30DOI: 10.17508/CJFST.2020.12.2.08
K. Karigidi, Olufunke Omowunmi Adebogun
Article history: Received: January 9, 2020 Accepted: July 6, 2020 The effect of the postharvest (Ultraviolet-C) treatment on total phenolics, total flavonoids, total antioxidant capacity, 1,1-diphenyl-2-picrylhydrazyl scavenging activity (DPPH), and reducing power of Corchorus olitorius (CO) and Amaranthus hybridus (AH) was investigated. Their abilities to inhibit induced lipid peroxidation, α-amylase, and α-glucosidase after the ultravioletC treatment were also evaluated. The leaves were exposed to ultraviolet-C radiation for 10 min. Total phenolics, total flavonoids, total antioxidant capacity, DPPH scavenging ability, and reducing power were significantly (p < 0.05) increased after the ultraviolet-C treatment. Also, their abilities to inhibit SNP-induced lipid peroxidation, α-amylase and α-glucosidase were also enhanced significantly (p < 0.05). Therefore, apart from using ultraviolet-C radiation in water purification, it can be used to enhance health-promoting components in fruit and vegetables.
{"title":"Enhancement of polyphenols and antioxidant and inhibitory properties of Corchorus olitorius and Amaranthus hybridus leaves by the Ultraviolet-C treatment","authors":"K. Karigidi, Olufunke Omowunmi Adebogun","doi":"10.17508/CJFST.2020.12.2.08","DOIUrl":"https://doi.org/10.17508/CJFST.2020.12.2.08","url":null,"abstract":"Article history: Received: January 9, 2020 Accepted: July 6, 2020 The effect of the postharvest (Ultraviolet-C) treatment on total phenolics, total flavonoids, total antioxidant capacity, 1,1-diphenyl-2-picrylhydrazyl scavenging activity (DPPH), and reducing power of Corchorus olitorius (CO) and Amaranthus hybridus (AH) was investigated. Their abilities to inhibit induced lipid peroxidation, α-amylase, and α-glucosidase after the ultravioletC treatment were also evaluated. The leaves were exposed to ultraviolet-C radiation for 10 min. Total phenolics, total flavonoids, total antioxidant capacity, DPPH scavenging ability, and reducing power were significantly (p < 0.05) increased after the ultraviolet-C treatment. Also, their abilities to inhibit SNP-induced lipid peroxidation, α-amylase and α-glucosidase were also enhanced significantly (p < 0.05). Therefore, apart from using ultraviolet-C radiation in water purification, it can be used to enhance health-promoting components in fruit and vegetables.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"12 1","pages":"203-210"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46704089","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 : 2020-11-30DOI: 10.17508/CJFST.2020.12.2.13
B. Oso, Oludare Michael Ogunyemi
Article history: Received: September 12, 2019 Accepted: June 16, 2020 This study investigated the in vitro biological properties of aqueous extracts of dried leaves of Murraya koenigii, Thymus vulgaris, and Ocimum gratissimum. The phenolic and flavonoid contents were evaluated colorimetrically. The antioxidant capacities were assessed through scavenging of 1,1-diphenyl-2picrylhydrazyl (DPPH•), 2,2’-azinobis (3-ethylobenzothiazoline-6sulphonate) radical (ABTS+) and nitric oxide (NO); the reducing potentials and total antioxidant capacities were also estimated. The anti-inflammatory potentials were investigated through the inhibitions of lipoxygenase activity, albumin denaturation, and proteinase activity. The inhibitory actions against αamylase, α-glucosidase, sucrase and albumin glycation were also evaluated. The extracts contained significant amounts of phenolic compounds with the extract of T. vulgaris having the highest concentrations of phenolics and flavonoids; correspondingly, the extract of T. vulgaris had the lowest IC50 values for DPPH•, ABTS and NO scavenging. The extract of T. vulgaris significantly inhibited (p<0.05) lipoxygenase activity, albumin denaturation and proteinase activity similar to indomethacin. The actions of the extracts against carbohydrate digesting enzymes and the formation of protein modification varied significantly (p<0.05). This study provides insight into the functional and medicinal properties of M. koenigii, T. vulgaris, and O. Gratissimum.
{"title":"Assessment of in vitro biological properties of aqueous extracts of Murraya koenigii (L.) Spreng, Thymus vulgaris L., and Ocimum gratissimum L. leaves","authors":"B. Oso, Oludare Michael Ogunyemi","doi":"10.17508/CJFST.2020.12.2.13","DOIUrl":"https://doi.org/10.17508/CJFST.2020.12.2.13","url":null,"abstract":"Article history: Received: September 12, 2019 Accepted: June 16, 2020 This study investigated the in vitro biological properties of aqueous extracts of dried leaves of Murraya koenigii, Thymus vulgaris, and Ocimum gratissimum. The phenolic and flavonoid contents were evaluated colorimetrically. The antioxidant capacities were assessed through scavenging of 1,1-diphenyl-2picrylhydrazyl (DPPH•), 2,2’-azinobis (3-ethylobenzothiazoline-6sulphonate) radical (ABTS+) and nitric oxide (NO); the reducing potentials and total antioxidant capacities were also estimated. The anti-inflammatory potentials were investigated through the inhibitions of lipoxygenase activity, albumin denaturation, and proteinase activity. The inhibitory actions against αamylase, α-glucosidase, sucrase and albumin glycation were also evaluated. The extracts contained significant amounts of phenolic compounds with the extract of T. vulgaris having the highest concentrations of phenolics and flavonoids; correspondingly, the extract of T. vulgaris had the lowest IC50 values for DPPH•, ABTS and NO scavenging. The extract of T. vulgaris significantly inhibited (p<0.05) lipoxygenase activity, albumin denaturation and proteinase activity similar to indomethacin. The actions of the extracts against carbohydrate digesting enzymes and the formation of protein modification varied significantly (p<0.05). This study provides insight into the functional and medicinal properties of M. koenigii, T. vulgaris, and O. Gratissimum.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"12 1","pages":"238-248"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48958793","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 : 2020-11-30DOI: 10.17508/CJFST.2020.12.2.11
Adeshina Fadeyebi, J. Alaba
Article history: Received: April 14, 2020 Accepted: July 31, 2020 The amount of moisture adsorbed by stored food products usually varies with temperature and relative humidity at a constant pressure. This research was carried out to determine the sorption isotherm behaviour of pupuru flour in the temperature and water activity (aw) ranges of 10−50 C and 0.10−0.93 using gravimetric method. The Guggenheim-Anderson-De Boer (GAB), BrunauerEmmett-Teller (BET), Oswin and Smith sorption equations, formulated for the sorption characterization of starchy foods, were used to constitute the models. The results show that the sorption isotherm curve is similar to a Type II classification typical of starchy foods. Also, the sorption parameters (Mo, C and K) were generally higher for the products stored at 10 C and 0.10 aw. The parameter K decreases with an increase in the temperature for the GAB and the Smith models, but remains inconsistent for the Oswin model. The Mo increases with an increase in the temperature for the GAB and Smith models. The GAB, Oswin and Smith models were generally adequate and valid with an MSE< 10% and a high degree of fitness (R and Radj > 90%). This indicates their ability to predict the sorption isortherm characteristics of the pupuru flour within its range of the aw and the storage temperature.
{"title":"Isothermal adsorption modelling of pupuru flour","authors":"Adeshina Fadeyebi, J. Alaba","doi":"10.17508/CJFST.2020.12.2.11","DOIUrl":"https://doi.org/10.17508/CJFST.2020.12.2.11","url":null,"abstract":"Article history: Received: April 14, 2020 Accepted: July 31, 2020 The amount of moisture adsorbed by stored food products usually varies with temperature and relative humidity at a constant pressure. This research was carried out to determine the sorption isotherm behaviour of pupuru flour in the temperature and water activity (aw) ranges of 10−50 C and 0.10−0.93 using gravimetric method. The Guggenheim-Anderson-De Boer (GAB), BrunauerEmmett-Teller (BET), Oswin and Smith sorption equations, formulated for the sorption characterization of starchy foods, were used to constitute the models. The results show that the sorption isotherm curve is similar to a Type II classification typical of starchy foods. Also, the sorption parameters (Mo, C and K) were generally higher for the products stored at 10 C and 0.10 aw. The parameter K decreases with an increase in the temperature for the GAB and the Smith models, but remains inconsistent for the Oswin model. The Mo increases with an increase in the temperature for the GAB and Smith models. The GAB, Oswin and Smith models were generally adequate and valid with an MSE< 10% and a high degree of fitness (R and Radj > 90%). This indicates their ability to predict the sorption isortherm characteristics of the pupuru flour within its range of the aw and the storage temperature.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"12 1","pages":"229-237"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43283592","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 : 2020-11-30DOI: 10.17508/CJFST.2020.12.2.12
Oluwawapelumi A. Oyedele, Muiz O. Akinyemi, T. Kovač, U. Eze, C. Ezekiel
Article history: Received: July 7, 2020 Accepted: July 29, 2020 Food safety encompasses the elimination of biological, chemical, and physical hazards along the food chain; however, climate change, an abnormal change in weather conditions, is a threat to food safety due to irregularities in the elements of weather essential for food production. Such factors include elevated atmospheric carbon (IV) oxide (CO2), precipitation, rainfall, and temperature. Considering that the aim of food safety is to eliminate food hazards along the food chain, it is threatened by climate change in several ways, resulting in adverse effects such as severe consequences for livestock production, harmful algal bloom, mycotoxins (produced by mycotoxigenic fungi on crops), residues of pesticides and tenacious contaminants, and pathogenic microorganisms from contaminated water. These climate changes include landslides and avalanches, drought and extreme heat waves, drought, heavy precipitation, flooding and tropical storms, ocean warming, climate change related acidification, and changes in ocean salinity. Therefore, there is a great need to employ adaptive strategies such as the establishment of a food safety management programme which would expound on the need to detect food hazards in food as a result of climate change. This programme should include setting up awareness for consumers, the improvement of epidemiological surveillance, improved co-ordination among food safety organizations, public health officials, and veterinary officials, amongst others. Thus, to achieve the sustainable development goal two, of eradicating hunger, it is imperative to harness the strategies for reducing the food safety hazards associated with climate change.
{"title":"Food safety in the face of climate change","authors":"Oluwawapelumi A. Oyedele, Muiz O. Akinyemi, T. Kovač, U. Eze, C. Ezekiel","doi":"10.17508/CJFST.2020.12.2.12","DOIUrl":"https://doi.org/10.17508/CJFST.2020.12.2.12","url":null,"abstract":"Article history: Received: July 7, 2020 Accepted: July 29, 2020 Food safety encompasses the elimination of biological, chemical, and physical hazards along the food chain; however, climate change, an abnormal change in weather conditions, is a threat to food safety due to irregularities in the elements of weather essential for food production. Such factors include elevated atmospheric carbon (IV) oxide (CO2), precipitation, rainfall, and temperature. Considering that the aim of food safety is to eliminate food hazards along the food chain, it is threatened by climate change in several ways, resulting in adverse effects such as severe consequences for livestock production, harmful algal bloom, mycotoxins (produced by mycotoxigenic fungi on crops), residues of pesticides and tenacious contaminants, and pathogenic microorganisms from contaminated water. These climate changes include landslides and avalanches, drought and extreme heat waves, drought, heavy precipitation, flooding and tropical storms, ocean warming, climate change related acidification, and changes in ocean salinity. Therefore, there is a great need to employ adaptive strategies such as the establishment of a food safety management programme which would expound on the need to detect food hazards in food as a result of climate change. This programme should include setting up awareness for consumers, the improvement of epidemiological surveillance, improved co-ordination among food safety organizations, public health officials, and veterinary officials, amongst others. Thus, to achieve the sustainable development goal two, of eradicating hunger, it is imperative to harness the strategies for reducing the food safety hazards associated with climate change.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"12 1","pages":"280-286"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44718496","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 : 2020-11-30DOI: 10.17508/CJFST.2020.12.2.10
C. Ofoedu, C. Ubbaonu, C. D. Obi, Faith Kosisochukwu Okeke, N. Odimegwu, I. M. Agunwah
Article history: Received: December 13, 2019 Accepted: April 10, 2020 Food wastage as a result of postharvest losses is responsible for about onethird of the entire annual harvest wasted world over. Postharvest losses occur due to the lack of processing and preservation technologies of the surplus harvest, as well as the unavailability of properly trained personnel. Therefore, in the bid to minimize food wastage from postharvest losses, some perishable tropical fruits were processed into fruit leathers. Fresh banana and pawpaw fruits were used to produce banana leather, pawpaw leather, and composite (banana & pawpaw) leather. The fresh fruits were washed, peeled, deseeded, sliced, mashed, and dried in an oven to produce flexible leather sheets of the fruits. The fresh fruit pulps and the fruit leathers were analysed for nutritional (proximate, vitamin and mineral) compositions and sensory qualities using standard methods. The results showed that significant differences (p<0.05) exist between the fresh fruits and fruit leathers. The moisture content of the fruit leathers ranged from 23.36% to 23.84%, protein contents ranged from 8.32% to 8.76%, while the carbohydrate contents ranged from 61.07% to 62.01%. The vitamin E in the fruit leathers increased significantly (30 – 34 μg/100 g) while vitamin B9 in the fruit leathers decreased significantly after drying, when compared with their corresponding fresh fruits. In addition, vitamin C decreased in the banana products (52.96 to 17.65 mg/100 g) and in the pawpaw products (123.56 to 52.96 mg/100 g) after processing, but magnesium, potassium, and calcium increased significantly in the fruit leathers. The general acceptability of the fruit leathers from the sensorial perspective showed that pawpaw leather was slightly liked (6.40) while banana leather (7.10) and composite leather (7.50) were liked moderately. Though the banana fruit leather and composite fruit leather were not significantly different, the sensory scores showed that the composite fruit leather was more preferred. This research has demonstrated that processing of fruits into fruit leathers will not only minimize postharvest losses but will also create a new variety of value-added products with higher nutritional value potential compared to its fresh fruits.
{"title":"Production and comparative evaluation of leather products from pawpaw (Carica papaya) and banana (Musa acuminata) fruit pulp","authors":"C. Ofoedu, C. Ubbaonu, C. D. Obi, Faith Kosisochukwu Okeke, N. Odimegwu, I. M. Agunwah","doi":"10.17508/CJFST.2020.12.2.10","DOIUrl":"https://doi.org/10.17508/CJFST.2020.12.2.10","url":null,"abstract":"Article history: Received: December 13, 2019 Accepted: April 10, 2020 Food wastage as a result of postharvest losses is responsible for about onethird of the entire annual harvest wasted world over. Postharvest losses occur due to the lack of processing and preservation technologies of the surplus harvest, as well as the unavailability of properly trained personnel. Therefore, in the bid to minimize food wastage from postharvest losses, some perishable tropical fruits were processed into fruit leathers. Fresh banana and pawpaw fruits were used to produce banana leather, pawpaw leather, and composite (banana & pawpaw) leather. The fresh fruits were washed, peeled, deseeded, sliced, mashed, and dried in an oven to produce flexible leather sheets of the fruits. The fresh fruit pulps and the fruit leathers were analysed for nutritional (proximate, vitamin and mineral) compositions and sensory qualities using standard methods. The results showed that significant differences (p<0.05) exist between the fresh fruits and fruit leathers. The moisture content of the fruit leathers ranged from 23.36% to 23.84%, protein contents ranged from 8.32% to 8.76%, while the carbohydrate contents ranged from 61.07% to 62.01%. The vitamin E in the fruit leathers increased significantly (30 – 34 μg/100 g) while vitamin B9 in the fruit leathers decreased significantly after drying, when compared with their corresponding fresh fruits. In addition, vitamin C decreased in the banana products (52.96 to 17.65 mg/100 g) and in the pawpaw products (123.56 to 52.96 mg/100 g) after processing, but magnesium, potassium, and calcium increased significantly in the fruit leathers. The general acceptability of the fruit leathers from the sensorial perspective showed that pawpaw leather was slightly liked (6.40) while banana leather (7.10) and composite leather (7.50) were liked moderately. Though the banana fruit leather and composite fruit leather were not significantly different, the sensory scores showed that the composite fruit leather was more preferred. This research has demonstrated that processing of fruits into fruit leathers will not only minimize postharvest losses but will also create a new variety of value-added products with higher nutritional value potential compared to its fresh fruits.","PeriodicalId":10771,"journal":{"name":"Croatian journal of food science and technology","volume":"12 1","pages":"218-228"},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43608746","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：