P. Behera, Kasireddy Sivasankarreddy, B. J. Reddy, N. Saharia, Ramendra Nath Sarma, S. K. Singh, P. K. Majhi, Nayanmoni Borah
Rice is the staple food of almost half of the world’s population, impacting nutrition especially in children, pregnant women, and nursing mothers. Because the traits were quantitatively inherited, they are affected by changes in location and year. A RBD with three replications was used to identify superior and stable high-zinc rice genotypes in Uttar Pradesh, India. Grain zinc content (GZC) is negatively correlated with grain yield using genetic association study. There was a significant G × E interaction (GEI) and V16 and V21 for GYP and V9, V2 and V10 for GZC were identified as stable based on the AMMI model and bi-plot. V11, V5, V21 for grain yield per plant (GYP) and for GZC, V14, and V10 are found to be stable and common in all AMMI stability parameters. V6, V13 and V5 for GYP and V10, V8 and V2 for GZC were identified as stable based on the mean vs. WAASB bi-plot. V21 for GYP and V4 for GZC was the highest yielder and widely adaptable based on WAASBY scores. V13 for GYP and V1 for GZC were all-time winners. V13 and V1 have the highest predicted mean for GYP and GZC, respectively, based on BLUP. V6, V21and V13 were identified as stable and selected based on the multi-trait stability index (MTSI). These selected genotypes selected through BLUP-based stability methods, MTSI, and strength and weakness plots make it easier to evaluate and select genotypes for varietal recommendations and future Zn-fortified rice breeding studies. Keywords: GEI, High Zinc Rice, MTSI, Stable genotype
{"title":"Genetic gain and selection of stable genotypes in high zinc rice using AMMI and BLUP based stability methods","authors":"P. Behera, Kasireddy Sivasankarreddy, B. J. Reddy, N. Saharia, Ramendra Nath Sarma, S. K. Singh, P. K. Majhi, Nayanmoni Borah","doi":"10.9755/ejfa.2023.3180","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3180","url":null,"abstract":"Rice is the staple food of almost half of the world’s population, impacting nutrition especially in children, pregnant women, and nursing mothers. Because the traits were quantitatively inherited, they are affected by changes in location and year. A RBD with three replications was used to identify superior and stable high-zinc rice genotypes in Uttar Pradesh, India. Grain zinc content (GZC) is negatively correlated with grain yield using genetic association study. There was a significant G × E interaction (GEI) and V16 and V21 for GYP and V9, V2 and V10 for GZC were identified as stable based on the AMMI model and bi-plot. V11, V5, V21 for grain yield per plant (GYP) and for GZC, V14, and V10 are found to be stable and common in all AMMI stability parameters. V6, V13 and V5 for GYP and V10, V8 and V2 for GZC were identified as stable based on the mean vs. WAASB bi-plot. V21 for GYP and V4 for GZC was the highest yielder and widely adaptable based on WAASBY scores. V13 for GYP and V1 for GZC were all-time winners. V13 and V1 have the highest predicted mean for GYP and GZC, respectively, based on BLUP. V6, V21and V13 were identified as stable and selected based on the multi-trait stability index (MTSI). These selected genotypes selected through BLUP-based stability methods, MTSI, and strength and weakness plots make it easier to evaluate and select genotypes for varietal recommendations and future Zn-fortified rice breeding studies. Keywords: GEI, High Zinc Rice, MTSI, Stable genotype","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"17 1","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139182515","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Sarah A. Altwaim, Azzah Alharbi, Shaymaa A. Abdalal, I. Alsaady, Maimonah Alghanmi
Vegetables are a crucial component of every diet and a good source of vitamins and minerals. Many raw vegetables, such as salads, are consumed, and consuming raw vegetables contaminated with human and animal feces can lead to a variety of intestinal parasite diseases. The goal of this cross-sectional study was to investigate the incidence of contamination of green leafy vegetables with human intestinal parasites, as well as identify the most common parasite species and any seasonal variation in parasite abundance in green leafy vegetables found and sold for human consumption in various markets and stores in Jeddah. To the best of our knowledge, no research has been conducted on the prevalence of parasite-contaminated vegetables in Jeddah. From September 2020 to July 2021, 250 leafy vegetables (coriander, watercress, lettuce, parsley, leek, and green onion) were collected from various markets and stores in Jeddah. The vegetables were sorted, labelled, and evaluated in the laboratory after being completely washed with distilled water, examined for sediment, staining, and microscopically examined. Chromatographic immunoassay tests were also used to confirm parasite identification. Intestinal parasites were discovered in 35.2% of the vegetables (88/250). Coriander was the most contaminated (64.2%), while green onion was the least contaminated (21.9%). Blastocystis spp. was the most often discovered parasite (55.7%), followed by Strongyloides spp. larva (22.7%) and Entamoeba coli cysts (6.8%). Summer has the greatest percentage of parasites, followed by autumn, while winter has the fewest. There was no statistically significant relationship between the kind of vegetable, seasonal parasite prevalence in green vegetables, and parasite type.These findings highlight the importance of inspecting vegetables grown or imported from endemic countries for parasite contamination. In Jeddah, several fresh green vegetables were tainted with intestinal parasites. This demonstrates that those who consume raw vegetables regularly may be susceptible to parasitic illnesses. These findings highlight the need of monitoring vegetables grown or imported from parasitic-endemic areas. As a result, it is critical to establish strategies and control measures to limit the likelihood of parasites in food-borne diseases. Keywords: contamination; intestinal parasites; Jeddah; leafy vegetables
{"title":"Prevalence of intestinal parasites in leafy green vegetables consumed by inhabitants of Jeddah city, Saudi Arabia","authors":"Sarah A. Altwaim, Azzah Alharbi, Shaymaa A. Abdalal, I. Alsaady, Maimonah Alghanmi","doi":"10.9755/ejfa.2023.3189","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3189","url":null,"abstract":"Vegetables are a crucial component of every diet and a good source of vitamins and minerals. Many raw vegetables, such as salads, are consumed, and consuming raw vegetables contaminated with human and animal feces can lead to a variety of intestinal parasite diseases. The goal of this cross-sectional study was to investigate the incidence of contamination of green leafy vegetables with human intestinal parasites, as well as identify the most common parasite species and any seasonal variation in parasite abundance in green leafy vegetables found and sold for human consumption in various markets and stores in Jeddah. To the best of our knowledge, no research has been conducted on the prevalence of parasite-contaminated vegetables in Jeddah. From September 2020 to July 2021, 250 leafy vegetables (coriander, watercress, lettuce, parsley, leek, and green onion) were collected from various markets and stores in Jeddah. The vegetables were sorted, labelled, and evaluated in the laboratory after being completely washed with distilled water, examined for sediment, staining, and microscopically examined. Chromatographic immunoassay tests were also used to confirm parasite identification. Intestinal parasites were discovered in 35.2% of the vegetables (88/250). Coriander was the most contaminated (64.2%), while green onion was the least contaminated (21.9%). Blastocystis spp. was the most often discovered parasite (55.7%), followed by Strongyloides spp. larva (22.7%) and Entamoeba coli cysts (6.8%). Summer has the greatest percentage of parasites, followed by autumn, while winter has the fewest. There was no statistically significant relationship between the kind of vegetable, seasonal parasite prevalence in green vegetables, and parasite type.These findings highlight the importance of inspecting vegetables grown or imported from endemic countries for parasite contamination. In Jeddah, several fresh green vegetables were tainted with intestinal parasites. This demonstrates that those who consume raw vegetables regularly may be susceptible to parasitic illnesses. These findings highlight the need of monitoring vegetables grown or imported from parasitic-endemic areas. As a result, it is critical to establish strategies and control measures to limit the likelihood of parasites in food-borne diseases. Keywords: contamination; intestinal parasites; Jeddah; leafy vegetables","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"34 11","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139182914","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Chih-Chiang Wang, Chun Chen, Chih-Wei Chang, Po-Yen Chiu, Fu-An Chen
Plectranthus amboinicus (Lour.) Spreng is a type of Lamiaceae perennial herb that is widely used in folk treatments for respiratory and skin diseases. Notably, research on the hypouricemic effect of P. amboinicus is limited. This study investigated the uric acid–reducing efficacy of P. amboinicus in mice with potassium oxonate-induced hyperuricemia by performing an in vitro xanthine-oxidase-inhibition-activity-guided test of P. amboinicus extract (PAE) and its fractions. The ethyl acetate fraction (EAF) of PAE exhibited optimal efficacy in terms of the phenolic content, DPPH scavenging activity, and xanthine oxidase inhibition. We further demonstrated the uric acid–reducing activity of EAF in a mouse model of potassium bromate–induced hyperuricemia. The results can serve as a useful preclinical reference for researching the gout prevention effects of functional foods. Keywords: Plectranthus amboinicus (Lour.) Spreng, hyperuricemia, uric acid–reducing activity
{"title":"Uric acid–reducing efficacy of Plectranthus amboinicus (Lour.) Spreng in mice with potassium oxonate-induced hyperuricemia","authors":"Chih-Chiang Wang, Chun Chen, Chih-Wei Chang, Po-Yen Chiu, Fu-An Chen","doi":"10.9755/ejfa.2023.3188","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3188","url":null,"abstract":"Plectranthus amboinicus (Lour.) Spreng is a type of Lamiaceae perennial herb that is widely used in folk treatments for respiratory and skin diseases. Notably, research on the hypouricemic effect of P. amboinicus is limited. This study investigated the uric acid–reducing efficacy of P. amboinicus in mice with potassium oxonate-induced hyperuricemia by performing an in vitro xanthine-oxidase-inhibition-activity-guided test of P. amboinicus extract (PAE) and its fractions. The ethyl acetate fraction (EAF) of PAE exhibited optimal efficacy in terms of the phenolic content, DPPH scavenging activity, and xanthine oxidase inhibition. We further demonstrated the uric acid–reducing activity of EAF in a mouse model of potassium bromate–induced hyperuricemia. The results can serve as a useful preclinical reference for researching the gout prevention effects of functional foods. Keywords: Plectranthus amboinicus (Lour.) Spreng, hyperuricemia, uric acid–reducing activity","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"55 2","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139181901","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The purpose of this research analyzed the factors influencing the members’ willingness to pay capital in the agricultural cooperatives and unions. The research was performed on a sample 155 members of agricultural organizations in Igdir province of Türkiye using the Simple Random Sampling method. Members’ willingness to pay capital to their organizations were examined using the Contingent Valuation Method and effected factors were analyzed by Heckman Sample Selection model. The research showed that 56.6% of members were willing to pay capital an average of $131 for sustainability of organizations. According to the model results showed that members’ gender, agricultural income, know definition of organization, increase in income of members, pay entry capital, frequency of visiting, meeting the general assembly, cohesion of members positively affected, however, age, household, animal units, negative experience in the past with their organizations negatively affected the members’ willingness to pay capital. In order to sustainable of agricultural organizations, cohesion of members and participation to general assembly must increase. And, encouraging more young and female farmers to become a member, taking an active role cooperatives and unions in marketing and supply input could increase the members’ willingness to pay capital. In addition, training programs should be organized by agricultural organizations and government about increasing capital and economic participation. Keywords: Agricultural organizations; Contingent analysis; Cooperative; Heckman sample selection model; Willingness to pay capital
{"title":"Members’ willingness to pay for sustainability agricultural organization: A Heckman model approach","authors":"Bakiye Kılıç Topuz","doi":"10.9755/ejfa.2023.3178","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3178","url":null,"abstract":"The purpose of this research analyzed the factors influencing the members’ willingness to pay capital in the agricultural cooperatives and unions. The research was performed on a sample 155 members of agricultural organizations in Igdir province of Türkiye using the Simple Random Sampling method. Members’ willingness to pay capital to their organizations were examined using the Contingent Valuation Method and effected factors were analyzed by Heckman Sample Selection model. The research showed that 56.6% of members were willing to pay capital an average of $131 for sustainability of organizations. According to the model results showed that members’ gender, agricultural income, know definition of organization, increase in income of members, pay entry capital, frequency of visiting, meeting the general assembly, cohesion of members positively affected, however, age, household, animal units, negative experience in the past with their organizations negatively affected the members’ willingness to pay capital. In order to sustainable of agricultural organizations, cohesion of members and participation to general assembly must increase. And, encouraging more young and female farmers to become a member, taking an active role cooperatives and unions in marketing and supply input could increase the members’ willingness to pay capital. In addition, training programs should be organized by agricultural organizations and government about increasing capital and economic participation. Keywords: Agricultural organizations; Contingent analysis; Cooperative; Heckman sample selection model; Willingness to pay capital","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"56 2","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139181934","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Rabeb Lassoued, M. Abderrabba, J. Mejri, Wafa Najar Benahmed, Aymen Benhmed, Mounir Ferhi
The present research work examined and compared the morphological, physicochemical and functional characteristics extracted from two oak varietiesgrowing inTunisia. Among the findings, it was observed that Quercus ilex's starch granules had the the hightest value of lipid and phosphor content. When observed under scanning electron microscopy, both Quercus ilex and Quercus coccifera starch granules exhibited various shapes such as ovoid, spherical, elliptical and irregular, with diameters ranging from 4 to 25 µm. As for the X-ray diffraction patterns, acorn starch from both varieties displayed an A-type pattern. Comparing the properties, Quercus coccifera acorn starch exhibited higher values for the light transmittance values, the solubility, the swelling power and the gelatinization temperatures than Quercus ilex acorn starch. However, the transition enthalpy of Quercus coccifera acorn starch was the lowest among the studied parameters. These results indicate that these properties are significantly (p<0.05) different depending on the oak variety. Thus, the starches of Quercus ilex and Quercus coccifera could play different roles in various industrial applications. Keywords: acorn, functional properties starch,Quercus,physicochemical properties
本研究工作考察并比较了从生长在突尼斯的两个橡树品种中提取的形态、理化和功能特征。研究结果表明，槲树淀粉颗粒中的脂质和磷含量最高。在扫描电子显微镜下观察，柞树和柞树淀粉颗粒呈现出各种形状，如卵圆形、球形、椭圆形和不规则形，直径在 4 至 25 微米之间。至于 X 射线衍射图样，两个品种的橡子淀粉都显示出 A 型图案。比较两种淀粉的特性，柞树橡子淀粉的透光率、溶解度、膨胀力和糊化温度均高于栎树橡子淀粉。然而，在所研究的参数中，柞树橡子淀粉的转化焓最低。这些结果表明，这些特性因橡树品种的不同而有显著差异（p<0.05）。因此，栎类和柞树的淀粉在各种工业应用中可以发挥不同的作用。 关键词：橡子；功能特性淀粉；柞树；理化特性
{"title":"Physicochemical, morphological and functional characteristics of starch isolated from Quercus ilex and Quercus coccifera","authors":"Rabeb Lassoued, M. Abderrabba, J. Mejri, Wafa Najar Benahmed, Aymen Benhmed, Mounir Ferhi","doi":"10.9755/ejfa.2023.3185","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3185","url":null,"abstract":"The present research work examined and compared the morphological, physicochemical and functional characteristics extracted from two oak varietiesgrowing inTunisia. Among the findings, it was observed that Quercus ilex's starch granules had the the hightest value of lipid and phosphor content. When observed under scanning electron microscopy, both Quercus ilex and Quercus coccifera starch granules exhibited various shapes such as ovoid, spherical, elliptical and irregular, with diameters ranging from 4 to 25 µm. As for the X-ray diffraction patterns, acorn starch from both varieties displayed an A-type pattern. Comparing the properties, Quercus coccifera acorn starch exhibited higher values for the light transmittance values, the solubility, the swelling power and the gelatinization temperatures than Quercus ilex acorn starch. However, the transition enthalpy of Quercus coccifera acorn starch was the lowest among the studied parameters. These results indicate that these properties are significantly (p<0.05) different depending on the oak variety. Thus, the starches of Quercus ilex and Quercus coccifera could play different roles in various industrial applications. Keywords: acorn, functional properties starch,Quercus,physicochemical properties","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"6 1","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139182873","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Md. Afjal Ahmad, Pravin Prakash, J. P. Srivastava, K. Dujeshwer, Anil K. Singh, H. S. Jatav
A laboratory experimentation was done in the Department of Plant Physiology, Institute of Agricultural Sciences, Banaras Hindu University to evaluate elevated night temperature effect in wheat (Triticum aestivum L.) to see the response in some antioxidant and biochemical parameters in two wheat cultivars viz. HUW-234 (comparatively tolerant to heat stress) and sonalika (comparatively susceptible to heat stress). A significance difference was recorded in the parameters pertaining to antioxidant system includes catalase, SOD and APX activity were found to increase substantially when the plants kept under stress conditions (250C/ 240C day and night temperature) than the plants kept under controlled condition (250C/150C day and night temperature). The percent increase in the antioxidant enzyme activity was found to be more in the tolerant genotype (HUW-234) than in the susceptible genotype (Sonalika). There was 23.52 % increase was reported in the catalase activity by tolerant genotype when kept under stress conditions than those kept under control. Significant reductions were reported in most of the photosynthetic and membrane parameters viz., chlorophyll ‘a’, chlorophyll ‘b’ and membrane thermostability index. Similar percent reduction was reported with respect to biochemical parameters (total protein content, starch content and soluble sugar content) in the susceptible variety kept under high night temperature regime. Based on the pooled data of two-year experimentation it can be concluded that variety HUW-234 was found to be more tolerant than variety sonalika to HNT stress. Key Words: High night temperature, Wheat, Catalase activity, Anti-oxidant system.
{"title":"Physiological and Biochemical Effect of Elevated Night Temperature Stress on Bread Wheat (Triticum aestivum L.)","authors":"Md. Afjal Ahmad, Pravin Prakash, J. P. Srivastava, K. Dujeshwer, Anil K. Singh, H. S. Jatav","doi":"10.9755/ejfa.2023.3186","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3186","url":null,"abstract":"A laboratory experimentation was done in the Department of Plant Physiology, Institute of Agricultural Sciences, Banaras Hindu University to evaluate elevated night temperature effect in wheat (Triticum aestivum L.) to see the response in some antioxidant and biochemical parameters in two wheat cultivars viz. HUW-234 (comparatively tolerant to heat stress) and sonalika (comparatively susceptible to heat stress). A significance difference was recorded in the parameters pertaining to antioxidant system includes catalase, SOD and APX activity were found to increase substantially when the plants kept under stress conditions (250C/ 240C day and night temperature) than the plants kept under controlled condition (250C/150C day and night temperature). The percent increase in the antioxidant enzyme activity was found to be more in the tolerant genotype (HUW-234) than in the susceptible genotype (Sonalika). There was 23.52 % increase was reported in the catalase activity by tolerant genotype when kept under stress conditions than those kept under control. Significant reductions were reported in most of the photosynthetic and membrane parameters viz., chlorophyll ‘a’, chlorophyll ‘b’ and membrane thermostability index. Similar percent reduction was reported with respect to biochemical parameters (total protein content, starch content and soluble sugar content) in the susceptible variety kept under high night temperature regime. Based on the pooled data of two-year experimentation it can be concluded that variety HUW-234 was found to be more tolerant than variety sonalika to HNT stress. Key Words: High night temperature, Wheat, Catalase activity, Anti-oxidant system.","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"52 9-10","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139182902","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
María E. Jimenez, Helen E. Berrus, Joselyn D. Segarra, Oscar L. Peralta, Mercy P. Pólit, Lisbeth C. Campuzano, Raisa A. Carpio, María P. Fondevila, María C. Villacres
Objective. To determine whether Lentinula edodes (L edodes) cultured on eucalyptus chips in the Ecuadorian highland generates antioxidant metabolites and anti-inflammatory effects. Methods. Total phenolic content was determined by the Folin-Ciocalteu reaction, the in vitro antioxidant activity of L edodes extracts was evaluated by the DPPH method and the in vivo anti-inflammatory activity was studied in mice. The chemical composition was studied by phytochemical screening and gas chromatography/mass spectrometry (GC/MS). Results. Total phenols were higher in extracts with increasingly high-water content. The antioxidant activity was robust and significantly strong in these extracts, suggesting the active metabolites are water-soluble. The anti-inflammation activity was significant in aqueous extracts only. Phytochemical screening indicated an overall similar composition to the literature reported earlier. GC/MS detected galactitol, trehalose, xylitol, phosphoric acid and octadecanoic acid among the most abundant metabolites. Conclusions. Cultivation on eucalyptus biomass at the Ecuadorian highlands retains the overall chemical composition, the phenolic content, antioxidant levels, and the in vivo anti-inflammatory activity of L edodes. The 11.3% content of trehalose observed is interesting for its capacity to control cellular stress damage. Key Words: inflammation, antioxidants, phenols, shiitake, Lentinula, phytotherapeutics
{"title":"Phenolic content and antioxidant activity in Lentinula edodes grown on eucalyptus biomass","authors":"María E. Jimenez, Helen E. Berrus, Joselyn D. Segarra, Oscar L. Peralta, Mercy P. Pólit, Lisbeth C. Campuzano, Raisa A. Carpio, María P. Fondevila, María C. Villacres","doi":"10.9755/ejfa.2023.3184","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3184","url":null,"abstract":"Objective. To determine whether Lentinula edodes (L edodes) cultured on eucalyptus chips in the Ecuadorian highland generates antioxidant metabolites and anti-inflammatory effects. Methods. Total phenolic content was determined by the Folin-Ciocalteu reaction, the in vitro antioxidant activity of L edodes extracts was evaluated by the DPPH method and the in vivo anti-inflammatory activity was studied in mice. The chemical composition was studied by phytochemical screening and gas chromatography/mass spectrometry (GC/MS). Results. Total phenols were higher in extracts with increasingly high-water content. The antioxidant activity was robust and significantly strong in these extracts, suggesting the active metabolites are water-soluble. The anti-inflammation activity was significant in aqueous extracts only. Phytochemical screening indicated an overall similar composition to the literature reported earlier. GC/MS detected galactitol, trehalose, xylitol, phosphoric acid and octadecanoic acid among the most abundant metabolites. Conclusions. Cultivation on eucalyptus biomass at the Ecuadorian highlands retains the overall chemical composition, the phenolic content, antioxidant levels, and the in vivo anti-inflammatory activity of L edodes. The 11.3% content of trehalose observed is interesting for its capacity to control cellular stress damage. Key Words: inflammation, antioxidants, phenols, shiitake, Lentinula, phytotherapeutics","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"13 4","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139182848","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pickled Chinese cabbage traditional fermented vegetables is popular in China, especially the northeast, owing to their special flavors. Spontaneous fermented Chinese cabbage usually has rich and mellow flavor because of abundant microorganism in the fermentation broth. In our study, LAB were screened from spontaneous Chinese cabbage and identified including morphology, physiology and biochemistry, and molecular levels. 11 of these were used as a single inocula to ferment Chinese cabbage, and acid contents, soluble sugar contents, Vc contents, cellulose contents and nitrite contents of these pickled Chinese cabbage were measured. Overall, three superior strains mixture(X1, M2, and D2) were inoculated to improve the fermentation characteristics of pickled Chinese cabbage. Furthermore, pickled Chinese cabbage with the mixture had the highest acid and Vc contents, the lowest nitrite content, and medium fiber content. The sensory quality mixed inocula was also the best compared with products prepared with single strain and spontaneous fermentation. Keywords: Lactobacillus plantarum; Leuconostoc mesenteroides; pickled Chinese cabbage, mixed LAB
{"title":"Effects of adding isolated Lactobacillus plantarum, Leuconostoc mesenteroides, and their mixtures on the quality indices of pickled Chinese cabbage","authors":"Yan Liu, Meng Yang, Dalong Li, Yaowei Zhang","doi":"10.9755/ejfa.2023.3183","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3183","url":null,"abstract":"Pickled Chinese cabbage traditional fermented vegetables is popular in China, especially the northeast, owing to their special flavors. Spontaneous fermented Chinese cabbage usually has rich and mellow flavor because of abundant microorganism in the fermentation broth. In our study, LAB were screened from spontaneous Chinese cabbage and identified including morphology, physiology and biochemistry, and molecular levels. 11 of these were used as a single inocula to ferment Chinese cabbage, and acid contents, soluble sugar contents, Vc contents, cellulose contents and nitrite contents of these pickled Chinese cabbage were measured. Overall, three superior strains mixture(X1, M2, and D2) were inoculated to improve the fermentation characteristics of pickled Chinese cabbage. Furthermore, pickled Chinese cabbage with the mixture had the highest acid and Vc contents, the lowest nitrite content, and medium fiber content. The sensory quality mixed inocula was also the best compared with products prepared with single strain and spontaneous fermentation. Keywords: Lactobacillus plantarum; Leuconostoc mesenteroides; pickled Chinese cabbage, mixed LAB","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"282 2","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139183032","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ina Ramírez Miranda, David Betancur Ancona, Yolanda Moguel Ordóñez
The Melipona beecheii honey has bioactive compounds with high antioxidant activity that influence its colour. This research evaluated the influence of phenolic compounds and flavonoids on the colour and antioxidant activity of M. beecheii honeys. Forty-three honey samples from different site located in the low deciduous forest of Yucatan, Mexico, were extracted during the harvest and post-harvest seasons (2020 – 2021). The Pfund method was used to measure colour, Folin-Ciocalteu method for phenols measurement, aluminum chloride method for flavonoids determination, and ABTS and DPPH IC50 assay to determine antioxidants. The predominant colour of the honey was extra light amber and light amber at both seasons. Phenols ranged from 780 to 1317 mg/kg GAE; flavonoids from 36 to 55 mg/kg CE and antioxidant were 675 to 1161 µmol/kg TEAC by the ABTS and 361.8 to 173.0 mg/mL by the DPPH IC50. Phenols and flavonoids were correlated with colour and radical scavenging activity, indicating the influence of these compounds with the darker colour and higher antioxidant activity of honey. The statistically significant difference (P<0.05) between seasons could be associated with the botanical origin with great diversity of melliferous flora present in the low deciduous forest of the Yucatan Peninsula. Keywords: Antioxidant; colour; flavonoids; honey; Melipona beecheii.
{"title":"Polyphenol galangin induces the ROS and ER stress-mediated intrinsic and extrinsic apoptotic pathways towards human colon carcinoma HCT-116 cells","authors":"Ina Ramírez Miranda, David Betancur Ancona, Yolanda Moguel Ordóñez","doi":"10.9755/ejfa.2023.3192","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3192","url":null,"abstract":"The Melipona beecheii honey has bioactive compounds with high antioxidant activity that influence its colour. This research evaluated the influence of phenolic compounds and flavonoids on the colour and antioxidant activity of M. beecheii honeys. Forty-three honey samples from different site located in the low deciduous forest of Yucatan, Mexico, were extracted during the harvest and post-harvest seasons (2020 – 2021). The Pfund method was used to measure colour, Folin-Ciocalteu method for phenols measurement, aluminum chloride method for flavonoids determination, and ABTS and DPPH IC50 assay to determine antioxidants. The predominant colour of the honey was extra light amber and light amber at both seasons. Phenols ranged from 780 to 1317 mg/kg GAE; flavonoids from 36 to 55 mg/kg CE and antioxidant were 675 to 1161 µmol/kg TEAC by the ABTS and 361.8 to 173.0 mg/mL by the DPPH IC50. Phenols and flavonoids were correlated with colour and radical scavenging activity, indicating the influence of these compounds with the darker colour and higher antioxidant activity of honey. The statistically significant difference (P<0.05) between seasons could be associated with the botanical origin with great diversity of melliferous flora present in the low deciduous forest of the Yucatan Peninsula. Keywords: Antioxidant; colour; flavonoids; honey; Melipona beecheii.","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"43 1","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139182546","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
F. Setiyoningrum, G. Priadi, F. Afiati, D. Desnilasari, R. Kumalasari, R. Ekafitri
Fermentation factors in the making of modified plantain flour must be optimized to obtain optimum conditions that produce the desired characteristics of flour/starch. In this research, we used mix-cultured lactic acid bacteria (LAB) and yeast for plantain fermentation. Response Surface Methodology (RSM) was used to explain the quantitative relationship between input and response variables. The design used is Combine D-optimal. The quantitative independent variables (X) selected were A = culture concentration (lower limit 2%; upper limit 6%) and B = fermentation time (lower limit 8 hours; upper limit 24 hours). Descriptive variables were C = type of plantain (C1 = “tanduk” plantain; C2 = “nangka” plantain) and D = type of culture (D1 = SC; D2 = LAB1 + LAB2; D3 = LAB1 + LAB3; D4 = LAB2 + LAB3; D5 = LAB1 + LAB1 + SC; D6 = LAB1 + LAB3 + SC; D7 = LAB2 + LAB3 + SC). Parameters of flour characteristic analyzed or response (Y) were carboxyl number (Y1), total acid (Y2), swelling number (Y3), pH (Y4), paste clarity (Y5), gelatinization properties: peak (Y6); trough 1 (Y7); breakdown (Y8); final viscosity (Y9); setback(Y10); peak time (Y11); pasting temperature (Y12), water content (Y13), color : *L (Y14); *a(Y15); *b (Y16) and c (Y17). The result showed that a combination of 6% culture concentration and 12.62 hours of fermentation time with a desirability value of 0.66 was the optimum condition with carboxyl value 0.15, total acid 0.47, swelling rate 13.49, peak time 5397.02, breakdown 2259.22, final viscosity 4125.22, setback 98.99, and dL 65.59. Keywords: modification flour, optimum condition, fermentation
{"title":"Optimizing the making of modified plantain flour by the mixed-culture of lactic acid bacteria and yeast","authors":"F. Setiyoningrum, G. Priadi, F. Afiati, D. Desnilasari, R. Kumalasari, R. Ekafitri","doi":"10.9755/ejfa.2023.3181","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3181","url":null,"abstract":"Fermentation factors in the making of modified plantain flour must be optimized to obtain optimum conditions that produce the desired characteristics of flour/starch. In this research, we used mix-cultured lactic acid bacteria (LAB) and yeast for plantain fermentation. Response Surface Methodology (RSM) was used to explain the quantitative relationship between input and response variables. The design used is Combine D-optimal. The quantitative independent variables (X) selected were A = culture concentration (lower limit 2%; upper limit 6%) and B = fermentation time (lower limit 8 hours; upper limit 24 hours). Descriptive variables were C = type of plantain (C1 = “tanduk” plantain; C2 = “nangka” plantain) and D = type of culture (D1 = SC; D2 = LAB1 + LAB2; D3 = LAB1 + LAB3; D4 = LAB2 + LAB3; D5 = LAB1 + LAB1 + SC; D6 = LAB1 + LAB3 + SC; D7 = LAB2 + LAB3 + SC). Parameters of flour characteristic analyzed or response (Y) were carboxyl number (Y1), total acid (Y2), swelling number (Y3), pH (Y4), paste clarity (Y5), gelatinization properties: peak (Y6); trough 1 (Y7); breakdown (Y8); final viscosity (Y9); setback(Y10); peak time (Y11); pasting temperature (Y12), water content (Y13), color : *L (Y14); *a(Y15); *b (Y16) and c (Y17). The result showed that a combination of 6% culture concentration and 12.62 hours of fermentation time with a desirability value of 0.66 was the optimum condition with carboxyl value 0.15, total acid 0.47, swelling rate 13.49, peak time 5397.02, breakdown 2259.22, final viscosity 4125.22, setback 98.99, and dL 65.59. Keywords: modification flour, optimum condition, fermentation","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":"215 2","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139183128","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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