Celtis tournefortii Lam and Prosopis farcta plant's antioxidant and polyphenolic characteristics have been attributed to the various phytochemicals, including phenolic and fatty acids, present in the crude extract in the leaves, fruits, pods, and seeds. This study's aim is to determine the entire phytochemical compositions of the leaf and fruit reflect Celtis tournefortii Lam, while pod and seed represent Prosopis farcta from Mazne sub-district, including proximate analysis, total antioxidant capacity, total organic acids, ascorbic acids, polyphenols, and fatty acids following established procedures. Pods have higher levels of fiber (41± 0.05 mg/100 g), protein (20.3±0.05%), and vitamin C (26.47±0.03 mg/100 g) from Prosopis farcta, although fruit has higher levels of total antioxidants (89.54± 0.28%) and organic acid (1576±0.57 mg/kg) from Celtis tournefortii Lam. Gallic acid (10.56±0.03 mg/kg) had the highest concentration of polyphenols, whereas the pod contained the highest concentrations of quercetin (11.27±0.14 mg/kg), rutin (13.0±0.57 mg/kg), coumaric acid (2140.57 mg/kg), and chlorogenic acid (659.0±0.57 mg/kg). Oleic acid 32.60±0.24%, Cis-11-Eicosenoic 3.20±0.11%, and Cis-4,7,10,13,16,19-Docosahexaenoic 2.10±0.05% were the most prevalent unsaturated fatty acids in the seed, whereas palmitic 17.40±0.05% and tricosanoic 6.40±0.05% were the most prevalent saturated fatty acids in the leaves. Overall, seeds had the highest concentration of unsaturated fatty acids (74.44%), while leaves had the highest concentration of saturated fatty acids (44.42%). This study identifies two untamed plants, Celtis tournefortii Lam and Prosopis farcta, as potential new sources of natural oil and beneficial natural ingredients.
{"title":"Detect Polyphenol and Fatty Acid Content of Two Wild Plants Collected in Mazne Sub-district, Kurdistan Region of Iraq","authors":"S. A. Kurdi","doi":"10.12944/crnfsj.11.1.27","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.27","url":null,"abstract":"Celtis tournefortii Lam and Prosopis farcta plant's antioxidant and polyphenolic characteristics have been attributed to the various phytochemicals, including phenolic and fatty acids, present in the crude extract in the leaves, fruits, pods, and seeds. This study's aim is to determine the entire phytochemical compositions of the leaf and fruit reflect Celtis tournefortii Lam, while pod and seed represent Prosopis farcta from Mazne sub-district, including proximate analysis, total antioxidant capacity, total organic acids, ascorbic acids, polyphenols, and fatty acids following established procedures. Pods have higher levels of fiber (41± 0.05 mg/100 g), protein (20.3±0.05%), and vitamin C (26.47±0.03 mg/100 g) from Prosopis farcta, although fruit has higher levels of total antioxidants (89.54± 0.28%) and organic acid (1576±0.57 mg/kg) from Celtis tournefortii Lam. Gallic acid (10.56±0.03 mg/kg) had the highest concentration of polyphenols, whereas the pod contained the highest concentrations of quercetin (11.27±0.14 mg/kg), rutin (13.0±0.57 mg/kg), coumaric acid (2140.57 mg/kg), and chlorogenic acid (659.0±0.57 mg/kg). Oleic acid 32.60±0.24%, Cis-11-Eicosenoic 3.20±0.11%, and Cis-4,7,10,13,16,19-Docosahexaenoic 2.10±0.05% were the most prevalent unsaturated fatty acids in the seed, whereas palmitic 17.40±0.05% and tricosanoic 6.40±0.05% were the most prevalent saturated fatty acids in the leaves. Overall, seeds had the highest concentration of unsaturated fatty acids (74.44%), while leaves had the highest concentration of saturated fatty acids (44.42%). This study identifies two untamed plants, Celtis tournefortii Lam and Prosopis farcta, as potential new sources of natural oil and beneficial natural ingredients.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"185 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86338555","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}
Hasnaa Sadik, Chadia Ouazzani, A. Moustaghfir, A. Er-Ramly, S. E. Ghammarti, A. Touzani, Abdallah Dami, Lhoussine Ballouch
In Morocco, dietary habits are associated with excessive consumption of red meat and fatty foods, as well as foods that are high in sugar such as bread and cakes, while vegetables and fruits are consumed in insufficient quantities. However, fruits and vegetables are of great nutritional importance, as they are rich in vitamins, minerals, fiber, antioxidants, and help prevent several diseases such as diabetes, cardiovascular diseases, and tumors. Strawberries, known for their sweet and tangy taste, are consumed with a variety of products from different origins in Morocco. This present work consists of the study of the organoleptic, physicochemical characteristics, total phenolic, and total flavonoid, Magnesium, Calcium, Chloride, Glucose, Polyphenols, and Flavonoids of nine samples of strawberries cultivated in different regions of Gharb (East of Morocco). The contents of magnesium, calcium, chloride, and fluoride vary from 19.4 to 34 mg/100 g, from 13.5 to 48.1 mg/100 g, from 82 to 1609 mg/100 g, and from 0.03 to 0.04 mg/l, respectively. The amounts of sucrose, glucose ranged from 0.6 to 1.3 g/100g and from 1.35 to 2.45 g/100 g, respectively. The total phenolic contents (TPC) and flavonoid contents (TFC) range from 61 to 151 mg gallic acid equivalents (GAE)/100 g of fresh weight and from 56 to 236 mg Quercetin equivalents (QE) /100 g of fresh weight, respectively. The strawberry sample grown in the Moulay Bousselham region has Ca, Cl, Mg, F, glucose, sucrose, and polyphenols superior to those of the samples cultivated in the regions of Larache and Benslimane. The results of the different samples of strawberries reveal the characteristics of acid nature, rich in polyphenols, flavonoids, minerals, citric acid and low in sugars. The variation of the different physicochemical parameters in strawberries varieties allows to classify strawberry samples according to their nutritional qualities, dietary interest and bring selection criteria for the consumer. These works aim to improve dietary habits by introducing new foods into meals, with the aim of improving the nutritional quality of the population.
{"title":"Study of the Physicochemical Characteristics of Different Strawberries Consumed in Morocco","authors":"Hasnaa Sadik, Chadia Ouazzani, A. Moustaghfir, A. Er-Ramly, S. E. Ghammarti, A. Touzani, Abdallah Dami, Lhoussine Ballouch","doi":"10.12944/crnfsj.11.1.25","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.25","url":null,"abstract":"In Morocco, dietary habits are associated with excessive consumption of red meat and fatty foods, as well as foods that are high in sugar such as bread and cakes, while vegetables and fruits are consumed in insufficient quantities. However, fruits and vegetables are of great nutritional importance, as they are rich in vitamins, minerals, fiber, antioxidants, and help prevent several diseases such as diabetes, cardiovascular diseases, and tumors. Strawberries, known for their sweet and tangy taste, are consumed with a variety of products from different origins in Morocco. This present work consists of the study of the organoleptic, physicochemical characteristics, total phenolic, and total flavonoid, Magnesium, Calcium, Chloride, Glucose, Polyphenols, and Flavonoids of nine samples of strawberries cultivated in different regions of Gharb (East of Morocco). The contents of magnesium, calcium, chloride, and fluoride vary from 19.4 to 34 mg/100 g, from 13.5 to 48.1 mg/100 g, from 82 to 1609 mg/100 g, and from 0.03 to 0.04 mg/l, respectively.\u0000The amounts of sucrose, glucose ranged from 0.6 to 1.3 g/100g and from 1.35 to 2.45 g/100 g, respectively. The total phenolic contents (TPC) and flavonoid contents (TFC) range from 61 to 151 mg gallic acid equivalents (GAE)/100 g of fresh weight and from 56 to 236 mg Quercetin equivalents (QE) /100 g of fresh weight, respectively. The strawberry sample grown in the Moulay Bousselham region has Ca, Cl, Mg, F, glucose, sucrose, and polyphenols superior to those of the samples cultivated in the regions of Larache and Benslimane. The results of the different samples of strawberries reveal the characteristics of acid nature, rich in polyphenols, flavonoids, minerals, citric acid and low in sugars. The variation of the different physicochemical parameters in strawberries varieties allows to classify strawberry samples according to their nutritional qualities, dietary interest and bring selection criteria for the consumer. These works aim to improve dietary habits by introducing new foods into meals, with the aim of improving the nutritional quality of the population.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"57 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91448853","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}
Dinh T Tran, Huyen Thi Vu, D. Tzompa-Sosa, Thuy Anh Thi Nguyen, K. Dewettinck
Germinated soybean is rich in bioactive compounds such as γ-aminobutyric acid (GABA), polyphenols, and flavonoids. Thus, quantification of these components is critical for assessing nutritional value of soybean after germination and processing. In the current research, methods for determination of GABA, daidzein, genistein, and glycitein in germinated soybeans using high-performance liquid chromatography with ultraviolet-visible detector (HPLC-UV-VIS) were optimized. Then, soybean germination time was optimized in ‘DT84’ and ‘DT51’, two Vietnamese soybean cultivars. These cultivars were soaked for 1 h, 2 h, 3 h, 4 h, and 5 h with water-to-bean ratio of 1:5 at 26 - 28 ºC to initiate germination. After being soaked, the seeds were germinated, dried, and ground into powder for quantification of GABA and isoflavone aglycones. The highest concentration of GABA, daidzein and genistein were reached after 1 h of bean soaking. Further, germinated ‘DT51’ had higher GABA and lower genistein and daidzein content than germinated ‘DT84’.Previous studies had reported the extraction and quantification of GABA and isoflavone aglycones in various food matrices. However, in this study we performed optimization of these procedures in a soybean matrix and showed potential of germination as a low-cost processing to boost the nutritional quality of soybean.
{"title":"Method Optimization for Quantification of GABA and Isoflavone Aglycones in Germinated Soybean","authors":"Dinh T Tran, Huyen Thi Vu, D. Tzompa-Sosa, Thuy Anh Thi Nguyen, K. Dewettinck","doi":"10.12944/crnfsj.11.1.7","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.7","url":null,"abstract":"Germinated soybean is rich in bioactive compounds such as γ-aminobutyric acid (GABA), polyphenols, and flavonoids. Thus, quantification of these components is critical for assessing nutritional value of soybean after germination and processing. In the current research, methods for determination of GABA, daidzein, genistein, and glycitein in germinated soybeans using high-performance liquid chromatography with ultraviolet-visible detector (HPLC-UV-VIS) were optimized. Then, soybean germination time was optimized in ‘DT84’ and ‘DT51’, two Vietnamese soybean cultivars. These cultivars were soaked for 1 h, 2 h, 3 h, 4 h, and 5 h with water-to-bean ratio of 1:5 at 26 - 28 ºC to initiate germination. After being soaked, the seeds were germinated, dried, and ground into powder for quantification of GABA and isoflavone aglycones. The highest concentration of GABA, daidzein and genistein were reached after 1 h of bean soaking. Further, germinated ‘DT51’ had higher GABA and lower genistein and daidzein content than germinated ‘DT84’.Previous studies had reported the extraction and quantification of GABA and isoflavone aglycones in various food matrices. However, in this study we performed optimization of these procedures in a soybean matrix and showed potential of germination as a low-cost processing to boost the nutritional quality of soybean.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77399442","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}
S. A. Adeyeye, A. Babu, Guruprasath N Guruprasath N, P. S. Ganesh
Food packaging is a crucial medium for protecting food from contamination, and spoilage by intrinsic and extrinsic factors. Nevertheless, for the past two decades, packaging materials have become environmental concern due to their disposal challenges. Starch is an eco-friendly packaging alternative, and it possesses outstanding degradability and reproducibility. The objective of this review is to examine the different methods used for the synthesis of nanostarch and expose their food packaging applications. Major sources of bibliometric information such as Web of Science, Scopus, PubMed, and Google Scholar were extensively searched with keywords such as starch, nano starch, starch nanocrystal, bio-composite film, acid hydrolysis, cassava starch, maize starch, edible film etc., to obtain a database of 272 papers. Thirty-nine publications met the criteria for review. The application of biopolymers such as starch, protein, and cellulose in the manufacturing of biodegradable films is an innovative approach. Starch is considered a promising biopolymer owing to its low cost, biodegradability, diversity, and availability. Currently, nanotechnology has received a lot of importance in the food packaging sector. Biodegradable nanocomposite packaging is an innovative technique to wrap food for enhanced shelf-life. Numerous food components are employed in the development of nanoparticles which includes proteins, starch, lipids, and polysaccharides. Nanostarch has certain unique properties such as being biocompatible, less expensive, biodegradable, sustainable, and eco-friendly nature. At present, nanostarch based packaging is prepared by mixing starch and non-starch polymers such as chitosan, cellulose, gelatin, whey protein etc. to increase mechanical property. Hence, the preparation of starch nanocrystals-based packaging material presents a substantial improvement in barrier properties, tensile strength, elastic modulus and food quality, and shelf life. The present review gives a comprehensive understanding of the synthesis and characterization of the starch nanocrystal, its food packaging application, sustainability, and regulatory aspects alongside new perspectives which is inadequate in the literature.
食品包装是保护食品不受内外因素污染和变质的重要介质。然而，在过去的二十年中，包装材料由于其处理挑战而成为环境问题。淀粉是一种环保的包装替代品，具有出色的可降解性和可重复性。本文综述了纳米淀粉的合成方法及其在食品包装中的应用。以淀粉、纳米淀粉、淀粉纳米晶体、生物复合膜、酸水解、木薯淀粉、玉米淀粉、食用膜等关键词广泛检索Web of Science、Scopus、PubMed、Google Scholar等主要文献计量信息来源，获得272篇论文数据库。39份出版物符合审查标准。生物聚合物如淀粉、蛋白质和纤维素在生物可降解薄膜制造中的应用是一种创新的方法。淀粉因其低成本、可生物降解性、多样性和可用性被认为是一种很有前途的生物聚合物。目前，纳米技术在食品包装领域受到了很大的重视。可生物降解的纳米复合材料包装是一种创新的包装技术，以提高食品的保质期。在纳米颗粒的开发中使用了许多食物成分，包括蛋白质、淀粉、脂质和多糖。纳米淀粉具有生物相容性、价格低廉、可生物降解、可持续性和生态友好性等特点。目前，纳米淀粉基包装是通过将淀粉与壳聚糖、纤维素、明胶、乳清蛋白等非淀粉聚合物混合来提高机械性能。因此，淀粉纳米晶基包装材料的制备在阻隔性能、抗拉强度、弹性模量、食品质量和保质期方面都有很大的改善。本文综述了淀粉纳米晶体的合成和表征，其食品包装应用，可持续性和监管方面的全面了解，以及文献中不足的新观点。
{"title":"Starch Nanocrystal and its Food Packaging Applications","authors":"S. A. Adeyeye, A. Babu, Guruprasath N Guruprasath N, P. S. Ganesh","doi":"10.12944/crnfsj.11.1.1","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.1","url":null,"abstract":"Food packaging is a crucial medium for protecting food from contamination, and spoilage by intrinsic and extrinsic factors. Nevertheless, for the past two decades, packaging materials have become environmental concern due to their disposal challenges. Starch is an eco-friendly packaging alternative, and it possesses outstanding degradability and reproducibility. The objective of this review is to examine the different methods used for the synthesis of nanostarch and expose their food packaging applications. Major sources of bibliometric information such as Web of Science, Scopus, PubMed, and Google Scholar were extensively searched with keywords such as starch, nano starch, starch nanocrystal, bio-composite film, acid hydrolysis, cassava starch, maize starch, edible film etc., to obtain a database of 272 papers. Thirty-nine publications met the criteria for review. The application of biopolymers such as starch, protein, and cellulose in the manufacturing of biodegradable films is an innovative approach. Starch is considered a promising biopolymer owing to its low cost, biodegradability, diversity, and availability. Currently, nanotechnology has received a lot of importance in the food packaging sector. Biodegradable nanocomposite packaging is an innovative technique to wrap food for enhanced shelf-life. Numerous food components are employed in the development of nanoparticles which includes proteins, starch, lipids, and polysaccharides. Nanostarch has certain unique properties such as being biocompatible, less expensive, biodegradable, sustainable, and eco-friendly nature. At present, nanostarch based packaging is prepared by mixing starch and non-starch polymers such as chitosan, cellulose, gelatin, whey protein etc. to increase mechanical property. Hence, the preparation of starch nanocrystals-based packaging material presents a substantial improvement in barrier properties, tensile strength, elastic modulus and food quality, and shelf life. The present review gives a comprehensive understanding of the synthesis and characterization of the starch nanocrystal, its food packaging application, sustainability, and regulatory aspects alongside new perspectives which is inadequate in the literature.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80929294","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}
A. Laga, F. Bastian, M. Musdalifa, M. Muhpidah, M. Djalal
Papain enzyme has been applied in the production of coconut oil. In this study, crude papain enzyme was coated with maltodextrin to observe the effectiveness of coated papain in the production of virgin coconut oil (VCO). The specific objectives of this research including to determine the effect of the incubation length and temperature of the coated papain enzyme on the yield and quality of the resulting VCO. 0.5% enzyme (w/v) was applied to the coconut milk in different incubation lengths and temperatures to produce VCO. This study applied a randomized complete design with two factors; length of incubation (6,12,18, and 24 hours) and incubation temperature (30, 40, 50 and 60 ⁰C). The findings of this study showed that based on a yield of 24.88% and a degree of clarity of 92.15%, the optimal incubation temperature for the production of VCO in this study was 50 ⁰C. The findings of the research, based on a yield of 22.56%, showed that 18 hours of incubation was found to be the optimal incubation time for the production of VCO in this study. Even though the free fatty acids and water content suggest that refinement is necessary for the quality improvement of the produced VCO, the peroxide value and iodine number of VCO in this study show a good quality with a value of fewer than three meq/kg and between 5.78-8.80, respectively.
{"title":"Quality Evaluation of Virgin Coconut Oil Produced with Enzymatic Extraction using Coated Crude Papain","authors":"A. Laga, F. Bastian, M. Musdalifa, M. Muhpidah, M. Djalal","doi":"10.12944/crnfsj.11.1.12","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.12","url":null,"abstract":"Papain enzyme has been applied in the production of coconut oil. In this study, crude papain enzyme was coated with maltodextrin to observe the effectiveness of coated papain in the production of virgin coconut oil (VCO). The specific objectives of this research including to determine the effect of the incubation length and temperature of the coated papain enzyme on the yield and quality of the resulting VCO. 0.5% enzyme (w/v) was applied to the coconut milk in different incubation lengths and temperatures to produce VCO. This study applied a randomized complete design with two factors; length of incubation (6,12,18, and 24 hours) and incubation temperature (30, 40, 50 and 60 ⁰C). The findings of this study showed that based on a yield of 24.88% and a degree of clarity of 92.15%, the optimal incubation temperature for the production of VCO in this study was 50 ⁰C. The findings of the research, based on a yield of 22.56%, showed that 18 hours of incubation was found to be the optimal incubation time for the production of VCO in this study. Even though the free fatty acids and water content suggest that refinement is necessary for the quality improvement of the produced VCO, the peroxide value and iodine number of VCO in this study show a good quality with a value of fewer than three meq/kg and between 5.78-8.80, respectively.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77873562","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}
Kanyanat Wongsa, Thitipan Meemongkolkiat, O. Duangphakdee, S. Prasongsuk, A. Rattanawannee
This research aimed to investigate the impact of heat treatment on stingless bee honey obtained by Heterotrigona itama, a commercial stingless bee found in the southern region of Thailand. Ten honey samples originating from three different forest types (mangrove forest, swamp forest, and mixed forest) were heated to 37 °C and 45 °C for 24 and 48 h and then analyzed for their physicochemical properties, total phenolic content, the flavonoid content, and antioxidant activity by radical scavenging activity on 2,2-Diphenyl-1-picrylhydrazyl (DPPH). The results showed the raw honey from mixed forest had the highest radical scavenging activity with IC50 of 43.996±0.377 mg/ml. In addition, this honey sample also exhibited the highest phenolic and flavonoid contents with 89.916±0.358 mg GAE /100 g of honey and 58.093±0.294 mg QE/ 100 g of honey, respectively. After heat treatment, the honey samples showed little change in physicochemical properties when compared to raw honey samples. After incubation at 45 °C for 48 hours, the moisture content decreased 27.93±0.17 to 20.14±0.34 g/100 g. Interestingly, heat treatment at 37 °C and 45 °C did not affect the total phenolic, flavonoid contents, and antioxidant activities (p > 0.05) in the honey samples. While heat treatment aids in keeping the physicochemical and bioactive properties of dehydrated honey, it can be concluded that the proposed method can be employed as an alternate method for preserving honey from stingless bees.
{"title":"Physicochemical Properties, Phenolic, Flavonoid Contents and Antioxidant Potential of Stingless Bee (Heterotrigona Itama) Honey From Thailand","authors":"Kanyanat Wongsa, Thitipan Meemongkolkiat, O. Duangphakdee, S. Prasongsuk, A. Rattanawannee","doi":"10.12944/crnfsj.11.1.18","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.18","url":null,"abstract":"This research aimed to investigate the impact of heat treatment on stingless bee honey obtained by Heterotrigona itama, a commercial stingless bee found in the southern region of Thailand. Ten honey samples originating from three different forest types (mangrove forest, swamp forest, and mixed forest) were heated to 37 °C and 45 °C for 24 and 48 h and then analyzed for their physicochemical properties, total phenolic content, the flavonoid content, and antioxidant activity by radical scavenging activity on 2,2-Diphenyl-1-picrylhydrazyl (DPPH). The results showed the raw honey from mixed forest had the highest radical scavenging activity with IC50 of 43.996±0.377 mg/ml. In addition, this honey sample also exhibited the highest phenolic and flavonoid contents with 89.916±0.358 mg GAE /100 g of honey and 58.093±0.294 mg QE/ 100 g of honey, respectively. After heat treatment, the honey samples showed little change in physicochemical properties when compared to raw honey samples. After incubation at 45 °C for 48 hours, the moisture content decreased 27.93±0.17 to 20.14±0.34 g/100 g. Interestingly, heat treatment at 37 °C and 45 °C did not affect the total phenolic, flavonoid contents, and antioxidant activities (p > 0.05) in the honey samples. While heat treatment aids in keeping the physicochemical and bioactive properties of dehydrated honey, it can be concluded that the proposed method can be employed as an alternate method for preserving honey from stingless bees.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76854332","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}
M. M. Asla, A. A. Nawar, E. Elsayed, R. Farahat, Ayah Abdulgadir, M. A. Alsharabasy, sraa Mohamed Elshahawy, S. A. Amer
Numerous connections between the level of vitamin D (Vit-D) and the novel coronavirus disease -19 (COVID-19) have surfaced during the pandemic. So, we conducted this systematic review and meta-analysis to explore the effect of Vit-D deficiency and its supplementation on the clinical outcomes of COVID-19 patients. We looked for relevant articles in Cochrane Library, Scopus, Web Science, PubMed, and EBSCO up until the end of 2022. The Open Meta Analyst software was used to analyze the extracted data. We classified them into two main categories based on their objectives. First, the studies that evaluated the effects of Vit-D deficiency in patients, and lastly, the studies that evaluated Vit-D as a supplement, both on mortality rate, hospitalization duration, ICU admission rate, and mechanical ventilation rate. A total of 8001 COVID-19 patients from 42 studies were included. A high serum Vit-D concentration compared to those with lower levels was associated with a significantly lower mortality rate (RR = 1.5, 95% CI = 1.11: 2.02, p = 0.01). According to the estimated effect of 18 studies, those who took Vit-D supplements had a significantly lower mortality rate, hospitalization duration, ICU admission rate, and mechanical ventilation rate than those who did not. The group receiving Vit-D doses between 50 000 to 100 000 IU had a significantly better clinical outcome compared to lower and higher doses. COVID-19 patients with normal Vit-D levels had significantly lower death rates than those with hypovitaminosis. Vit-D supplements in COVID-19 significantly improved clinical outcomes. Vit-D supplementation between 50 000 to 100 000 IU, in patients with COVID-19 significantly outperformed other doses in terms of mortality.
在大流行期间，维生素D(维生素D)水平与新型冠状病毒疾病-19 (COVID-19)之间的许多联系浮出水面。因此，我们通过系统回顾和荟萃分析，探讨维生素d缺乏及其补充对COVID-19患者临床结局的影响。截至2022年底，我们在Cochrane Library、Scopus、Web Science、PubMed和EBSCO中检索了相关文章。使用Open Meta Analyst软件对提取的数据进行分析。我们根据他们的目标将他们分为两大类。首先是评估维生素d缺乏对患者影响的研究，最后是评估维生素d作为补充剂对死亡率、住院时间、ICU入院率和机械通气率的研究。共纳入42项研究的8001例COVID-19患者。与血清中维生素d浓度较低的患者相比，血清中维生素d浓度高的患者死亡率显著降低(RR = 1.5, 95% CI = 1.11: 2.02, p = 0.01)。根据18项研究的估计效果，服用维生素d补充剂的患者死亡率、住院时间、ICU入院率和机械通气率明显低于未服用维生素d补充剂的患者。与低剂量和高剂量相比，接受维生素d剂量在50,000至100,000 IU之间的组具有显着更好的临床结果。维生素d水平正常的COVID-19患者死亡率明显低于维生素缺乏症患者。COVID-19患者补充维生素d可显著改善临床结果。在COVID-19患者中，补充5万至10万国际单位的维生素d在死亡率方面明显优于其他剂量。
{"title":"Vitamin D on COVID-19 Patients During the Pandemic, 2022. A Systematic Review and Meta-Analysis","authors":"M. M. Asla, A. A. Nawar, E. Elsayed, R. Farahat, Ayah Abdulgadir, M. A. Alsharabasy, sraa Mohamed Elshahawy, S. A. Amer","doi":"10.12944/crnfsj.11.1.3","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.3","url":null,"abstract":"Numerous connections between the level of vitamin D (Vit-D) and the novel coronavirus disease -19 (COVID-19) have surfaced during the pandemic. So, we conducted this systematic review and meta-analysis to explore the effect of Vit-D deficiency and its supplementation on the clinical outcomes of COVID-19 patients. We looked for relevant articles in Cochrane Library, Scopus, Web Science, PubMed, and EBSCO up until the end of 2022. The Open Meta Analyst software was used to analyze the extracted data. We classified them into two main categories based on their objectives. First, the studies that evaluated the effects of Vit-D deficiency in patients, and lastly, the studies that evaluated Vit-D as a supplement, both on mortality rate, hospitalization duration, ICU admission rate, and mechanical ventilation rate. A total of 8001 COVID-19 patients from 42 studies were included. A high serum Vit-D concentration compared to those with lower levels was associated with a significantly lower mortality rate (RR = 1.5, 95% CI = 1.11: 2.02, p = 0.01). According to the estimated effect of 18 studies, those who took Vit-D supplements had a significantly lower mortality rate, hospitalization duration, ICU admission rate, and mechanical ventilation rate than those who did not. The group receiving Vit-D doses between 50 000 to 100 000 IU had a significantly better clinical outcome compared to lower and higher doses. COVID-19 patients with normal Vit-D levels had significantly lower death rates than those with hypovitaminosis. Vit-D supplements in COVID-19 significantly improved clinical outcomes. Vit-D supplementation between 50 000 to 100 000 IU, in patients with COVID-19 significantly outperformed other doses in terms of mortality.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"85 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85351769","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}
L. A. Moreno-Quispe, Luis Alfredo Espinoza- Espinoza, Enrique Alonso Mauricio- Sandoval, Mirtha Susana Anaya Palacios, Edwin Jorge Vega Portalatino
Ice cream is one of the most consumed desserts worldwide and due to the high production of fruits such as camu camu, mango, and grapes in northern Peru, it is intended to introduce artisanal ice cream with these fruits in the market. This study was exploratory, descriptive and cross-sectional. A questionnaire was applied to the population of Sullana, Peru. This report shows a relationship between consumers and non-consumers of ice cream according to gender (p=0.473), age (p=0.816), occupation (p=0.551) and willingness to pay (p=0.007). The results show that non-consumers buy ice cream for others. Consumers prefer handmade ice cream and served in a cup, they also prefer cookies, toffee, chocolate and fruits as toppings on ice cream. Most of the participants consume ice cream in all seasons of the year, on weekends and pay between 2.5 and 5 soles for the ice cream they buy. 36.8% prefer to consume ice cream in commercial establishments and 95.8% of the population would like the restaurant of their choice to offer artisan ice cream. These results provide ice cream manufacturers and local businesses with new insights into consumer preferences. In conclusion, the consumption of local products such as mango, camu camu, grape and avocado are important from a nutritional point of view to take advantage of their bioactive compounds, and from the producer's point of view can improve sales and product diversification through ice cream.
{"title":"Ice cream consumption preferences in Sullana, Peru","authors":"L. A. Moreno-Quispe, Luis Alfredo Espinoza- Espinoza, Enrique Alonso Mauricio- Sandoval, Mirtha Susana Anaya Palacios, Edwin Jorge Vega Portalatino","doi":"10.12944/crnfsj.11.1.20","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.20","url":null,"abstract":"Ice cream is one of the most consumed desserts worldwide and due to the high production of fruits such as camu camu, mango, and grapes in northern Peru, it is intended to introduce artisanal ice cream with these fruits in the market. This study was exploratory, descriptive and cross-sectional. A questionnaire was applied to the population of Sullana, Peru. This report shows a relationship between consumers and non-consumers of ice cream according to gender (p=0.473), age (p=0.816), occupation (p=0.551) and willingness to pay (p=0.007). The results show that non-consumers buy ice cream for others. Consumers prefer handmade ice cream and served in a cup, they also prefer cookies, toffee, chocolate and fruits as toppings on ice cream. Most of the participants consume ice cream in all seasons of the year, on weekends and pay between 2.5 and 5 soles for the ice cream they buy. 36.8% prefer to consume ice cream in commercial establishments and 95.8% of the population would like the restaurant of their choice to offer artisan ice cream. These results provide ice cream manufacturers and local businesses with new insights into consumer preferences. In conclusion, the consumption of local products such as mango, camu camu, grape and avocado are important from a nutritional point of view to take advantage of their bioactive compounds, and from the producer's point of view can improve sales and product diversification through ice cream.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"142 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78487982","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 was conducted to contribute to the national approach to achieving food security in Saudi Arabia, which is one of the world's largest producer of dates. Studying the chemical properties of the most commercial date’s fruits cultivar in the eastern region will contribute to understanding to industrial potential Khalas dates. This is in addition to developing a method for extracting date syrup (DS) in a way that preserves as much nutritional properties as possible. Date fruits (DF) flesh and water mixture at a 1:3 ratio gave 18% total soluble solids (TSS) then concentrated to 70° Brix. The used date flesh to water ratio recaptured all sugars, acetic, butyric and propionic acids in DS. Sugars were the major components amounting 34.3 and 32.6% glucose and fructose, respectively. No crude or dietary fibers were present in DS due to their insolubility in water. In contrast, the major portion of minerals was recovered in DS. In the same way, 60% and 4.9% of the fat and protein respectively were recovered in the DS. It also notes that the main amino acid in DS is glutamic acid which represents 16.25 % of the total detected amino acids. In concentrated DS a total polyphenol (PP) tenor of 1448.65 mg/100 g gallic acid equivalent (GAE) was recovered. The presence of large amounts of PP in DS compared to whole dates can be explained by the use of high temperature DS extraction with vacuum evaporation of excess water. Crude and dietary fibers were the major components in date pits (DP) representing 24.1% and 56.1% respectively. Fat and sucrose were also present in a significant portion in DP showing 5.9% and 2.4%, respectively. Therefore, the results obtained will serve many food and nutrition industries as well as the pharmaceutical and therapeutic industries.
{"title":"Valorization and Chemical Constituents Assessments of Khalas Dates Fruit, Syrup and Pits","authors":"S. Aleid, J. Haddadin","doi":"10.12944/crnfsj.11.1.5","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.5","url":null,"abstract":"This study was conducted to contribute to the national approach to achieving food security in Saudi Arabia, which is one of the world's largest producer of dates. Studying the chemical properties of the most commercial date’s fruits cultivar in the eastern region will contribute to understanding to industrial potential Khalas dates. This is in addition to developing a method for extracting date syrup (DS) in a way that preserves as much nutritional properties as possible. Date fruits (DF) flesh and water mixture at a 1:3 ratio gave 18% total soluble solids (TSS) then concentrated to 70° Brix. The used date flesh to water ratio recaptured all sugars, acetic, butyric and propionic acids in DS. Sugars were the major components amounting 34.3 and 32.6% glucose and fructose, respectively. No crude or dietary fibers were present in DS due to their insolubility in water. In contrast, the major portion of minerals was recovered in DS. In the same way, 60% and 4.9% of the fat and protein respectively were recovered in the DS. It also notes that the main amino acid in DS is glutamic acid which represents 16.25 % of the total detected amino acids. In concentrated DS a total polyphenol (PP) tenor of 1448.65 mg/100 g gallic acid equivalent (GAE) was recovered. The presence of large amounts of PP in DS compared to whole dates can be explained by the use of high temperature DS extraction with vacuum evaporation of excess water.\u0000\u0000Crude and dietary fibers were the major components in date pits (DP) representing 24.1% and 56.1% respectively. Fat and sucrose were also present in a significant portion in DP showing 5.9% and 2.4%, respectively. Therefore, the results obtained will serve many food and nutrition industries as well as the pharmaceutical and therapeutic industries.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"40 12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85119925","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}
Bamboo is a versatile grass with multiple applications and yielding edible tender shoots. Juvenile shoots are a delicacy for many ethnic communities all over the globe and are rich in essential nutrients for human health. A study was conducted to identify the concentrations of essential amino acids viz. Lysine, Methionine, and Tryptophan with Crude protein, Crude fiber, and Carbohydrates in both fresh and processed tender shoots of seven commercial bamboo species available in Arunachal Pradesh, India. Concentrations of all nutritional parameters considered for this study are comparable with conventional foods and some values were higher in processed bamboo shoot products than those of fresh tender shoots. Findings of this study revealed that bamboo shoots and their processed products are highly nutritious which can provide opportunities in both nutritional as well as economic aspects to the people of the country in general and the state in particular. It may provide opportunities to combat poverty and hunger by opting for new readily available food sources and may also provide scope to overcome malnutrition, especially in the areas where it is widely prevalent.
{"title":"Essential Amino Acids and Nutrients Found in Tender Bamboo Shoots and Products Available in Arunachal Pradesh, India","authors":"Sadananda Chingangbam, L. Singha, O. Tripathi","doi":"10.12944/crnfsj.11.1.19","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.19","url":null,"abstract":"Bamboo is a versatile grass with multiple applications and yielding edible tender shoots. Juvenile shoots are a delicacy for many ethnic communities all over the globe and are rich in essential nutrients for human health. A study was conducted to identify the concentrations of essential amino acids viz. Lysine, Methionine, and Tryptophan with Crude protein, Crude fiber, and Carbohydrates in both fresh and processed tender shoots of seven commercial bamboo species available in Arunachal Pradesh, India. Concentrations of all nutritional parameters considered for this study are comparable with conventional foods and some values were higher in processed bamboo shoot products than those of fresh tender shoots. Findings of this study revealed that bamboo shoots and their processed products are highly nutritious which can provide opportunities in both nutritional as well as economic aspects to the people of the country in general and the state in particular. It may provide opportunities to combat poverty and hunger by opting for new readily available food sources and may also provide scope to overcome malnutrition, especially in the areas where it is widely prevalent.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84358673","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}
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