Pub Date : 2024-06-02DOI: 10.26656/fr.2017.8(3).299
M.I.B. Kayes, S. Ahmed, C. A. Shabbir, S. Morshed, M.S. Ali
The black cumin (Nigella sativa) seed oil has a long history of use for food ingredients.The goal of this study is to figure out the nutritional and physicochemical properties oftwo indigenous black cumin cultivars (locally known as "Kali Jira" and "Kalonji") seedand oil. Additionally, the effects of extraction time and particle size on oil yieldgeneration was investigated. The values of moisture content, crude protein content, crudefat, crude fiber, total ash, and carbohydrate of Kali Jira seed were 5.29%, 19.83%,41.3%, 18.96%, 5.10%, and 9.52% whereas Kalonji had 5.43%, 19.95%, 40.3%, 14.28%,4.35%, and 14.69%, respectively. In the Kali Jira and Kalonji types, the mineral analysisrevealed significant potassium levels (829.11 mg/100 g, 746.27 mg/100 g), followed byphosphorus, calcium, sodium, iron and zinc. The minimum oil yield was 46.77% in theKalonji variety compared to Kali Jira, which had 49.57% after the extraction time of 2hrs for 1.4-2.5 mm particle size. On the other hand, a maximum oil yield of 91.08% and94.77% was found in Kalonji seed and Kali Jira seed, respectively, following a 6-hourextraction time for 0.25-0.5 mm particle size. Characterization of extracted seed oil(iodine value, saponification value, and acid value) indicated the abundance ofunsaturation in oil. FTIR analysis was used to investigate functional groups. Accordingto the findings of this study, black cumin and extracted oil are rich in nutrients and can beused to treat lifestyle problems.
{"title":"Nutritional profile and physicochemical analysis of two indigenous cultivars of\u0000black cumin (Nigella sativa) seeds and oil in Bangladesh","authors":"M.I.B. Kayes, S. Ahmed, C. A. Shabbir, S. Morshed, M.S. Ali","doi":"10.26656/fr.2017.8(3).299","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).299","url":null,"abstract":"The black cumin (Nigella sativa) seed oil has a long history of use for food ingredients.\u0000The goal of this study is to figure out the nutritional and physicochemical properties of\u0000two indigenous black cumin cultivars (locally known as \"Kali Jira\" and \"Kalonji\") seed\u0000and oil. Additionally, the effects of extraction time and particle size on oil yield\u0000generation was investigated. The values of moisture content, crude protein content, crude\u0000fat, crude fiber, total ash, and carbohydrate of Kali Jira seed were 5.29%, 19.83%,\u000041.3%, 18.96%, 5.10%, and 9.52% whereas Kalonji had 5.43%, 19.95%, 40.3%, 14.28%,\u00004.35%, and 14.69%, respectively. In the Kali Jira and Kalonji types, the mineral analysis\u0000revealed significant potassium levels (829.11 mg/100 g, 746.27 mg/100 g), followed by\u0000phosphorus, calcium, sodium, iron and zinc. The minimum oil yield was 46.77% in the\u0000Kalonji variety compared to Kali Jira, which had 49.57% after the extraction time of 2\u0000hrs for 1.4-2.5 mm particle size. On the other hand, a maximum oil yield of 91.08% and\u000094.77% was found in Kalonji seed and Kali Jira seed, respectively, following a 6-hour\u0000extraction time for 0.25-0.5 mm particle size. Characterization of extracted seed oil\u0000(iodine value, saponification value, and acid value) indicated the abundance of\u0000unsaturation in oil. FTIR analysis was used to investigate functional groups. According\u0000to the findings of this study, black cumin and extracted oil are rich in nutrients and can be\u0000used to treat lifestyle problems.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"45 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141274114","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 : 2024-06-02DOI: 10.26656/fr.2017.8(3).255
S. N. Rachmawati, T. U. Kusuma, G. Anjani, M. Muniroh
Insulin resistance and insulin deficiency in type 2 diabetes mellitus (T2DM) may increasereactive oxygen species (ROS) production, which can exacerbate pancreatic β-cell. Insulinresistance and insulin deficiency may also reduce lipoprotein lipase (LPL) activity,increase triglycerides (TG) levels and decrease high-density lipoprotein (HDL) levels.This condition could lead to cardiovascular complications. Flavonoids, such as rutin,might be able to improve insulin resistance and increase insulin secretion in T2DM.Carica pubescens is one of the typical Dieng fruits that has rutin. This study aimed toinvestigate the effect of Carica pubescens fruit juice (CPJ) on superoxide dismutase(SOD), TG, and HDL levels in high fat diet-streptozotocin-induced diabetic Wistar rats. Atotal of twenty-five male Wistar rats were divided into five groups; untreated controlgroup (K-); untreated diabetic group (K+); the diabetic group was treated for 30 days with4 mL/200 g BW of CPJ (X1); 8 mL/200 g BW of CPJ (X2); and 10 mg/200 g BW of rutin(X3). This study revealed a significant increase in SOD and HDL levels and a significantdecrease in TG levels in groups X1, X2, and X3, compared to the K+ group (p < 0.05).The increased level of SOD and HDL and the decreased level of TG between X2 and X3were not significantly different. The effect of CPJ at 8 mL/200 g BW was similar to theeffect of rutin at 10 mg/200 g BW. These findings suggest the beneficial effects of CPJ onSOD, TG, and HDL levels in type 2 diabetic Wistar rats.
{"title":"Carica pubescens fruit juice improved superoxide dismutase, triglyceride and\u0000high-density lipoprotein levels in type 2 diabetes mellitus Wistar rats","authors":"S. N. Rachmawati, T. U. Kusuma, G. Anjani, M. Muniroh","doi":"10.26656/fr.2017.8(3).255","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).255","url":null,"abstract":"Insulin resistance and insulin deficiency in type 2 diabetes mellitus (T2DM) may increase\u0000reactive oxygen species (ROS) production, which can exacerbate pancreatic β-cell. Insulin\u0000resistance and insulin deficiency may also reduce lipoprotein lipase (LPL) activity,\u0000increase triglycerides (TG) levels and decrease high-density lipoprotein (HDL) levels.\u0000This condition could lead to cardiovascular complications. Flavonoids, such as rutin,\u0000might be able to improve insulin resistance and increase insulin secretion in T2DM.\u0000Carica pubescens is one of the typical Dieng fruits that has rutin. This study aimed to\u0000investigate the effect of Carica pubescens fruit juice (CPJ) on superoxide dismutase\u0000(SOD), TG, and HDL levels in high fat diet-streptozotocin-induced diabetic Wistar rats. A\u0000total of twenty-five male Wistar rats were divided into five groups; untreated control\u0000group (K-); untreated diabetic group (K+); the diabetic group was treated for 30 days with\u00004 mL/200 g BW of CPJ (X1); 8 mL/200 g BW of CPJ (X2); and 10 mg/200 g BW of rutin\u0000(X3). This study revealed a significant increase in SOD and HDL levels and a significant\u0000decrease in TG levels in groups X1, X2, and X3, compared to the K+ group (p < 0.05).\u0000The increased level of SOD and HDL and the decreased level of TG between X2 and X3\u0000were not significantly different. The effect of CPJ at 8 mL/200 g BW was similar to the\u0000effect of rutin at 10 mg/200 g BW. These findings suggest the beneficial effects of CPJ on\u0000SOD, TG, and HDL levels in type 2 diabetic Wistar rats.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"21 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141273941","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 : 2024-06-02DOI: 10.26656/fr.2017.8(3).239
M. Herawati, R.D. Muliadi, F. Kartawidjajaputra, A. Suwanto
Excess salt and fat intake in our food leads to a higher risk of obesity and hypertension. One of the factors that affect our preference is genetics, where a person's preference is related to single nucleotide polymorphisms (SNPs) in taste receptors can also influence food choices. Currently, several prog to limit salt intake are often unsuccessful because lack of individual motivation. Therefore, this study aimed to examine the effect of genetic disclosure on salt limitation and fat intake. The study recruited forty-one adult participants aged 20-50 years who underwent a 14-day healthy transformation Nutricare program organized by PT. Nutrifood Indonesia. Participants were divided into two groups, the first group (n = 20) as the control group and the second group (n = 21) as the genetic disclosure group. The genetic disclosure was performed with rs8065080 on the TRPV1 gene (related to salty taste sensitivity), rs1761667 in the CD36 gene (related to fatty taste sensitivity), and rs662799 in the APOA5 gene (related to the hyperlipidemia risk). Overall, 90% of genetic disclosure group participants showed a significant reduction in salt (7.02±2.25 g/day vs. 4.42±1.98 g/day, p = 0.002) and fat (70.84±18.45 g/day vs 48.54±12.25 g/day, p = 0.000) intake. Results comparison between groups also showed that the group with genetic information resulted in a greater decrease in the intake of salt (-1.95±2.28 vs. 2.60±3.05, p = 0.397) and fat (-11.43±22.01 vs -22.31±21.46, p = 0.1). Therefore, genetic disclosure could help individuals live healthier by motivating the participants to reduce salt and fat intake.
食物中盐分和脂肪摄入过多会导致肥胖和高血压的风险增加。影响我们偏好的因素之一是遗传，一个人的偏好与味觉受体的单核苷酸多态性（SNPs）有关，也会影响对食物的选择。目前，一些限制盐摄入量的方案往往因为缺乏个人动力而不成功。因此，本研究旨在探讨遗传信息对限制盐和脂肪摄入量的影响。该研究招募了 41 名年龄在 20-50 岁之间的成年参与者，他们参加了由 PT.Nutrifood Indonesia 公司组织的为期 14 天的健康转型 Nutricare 计划。参与者被分为两组，第一组（n = 20）为对照组，第二组（n = 21）为基因揭示组。基因揭示包括 TRPV1 基因的 rs8065080（与咸味敏感度有关）、CD36 基因的 rs1761667（与脂肪味敏感度有关）和 APOA5 基因的 rs662799（与高脂血症风险有关）。总体而言，90% 的基因披露组参与者的盐分（7.02±2.25 克/天 vs. 4.42±1.98 克/天，p = 0.002）和脂肪（70.84±18.45 克/天 vs. 48.54±12.25 克/天，p = 0.000）摄入量显著减少。组间比较结果还显示，获得基因信息的一组盐（-1.95±2.28 vs. 2.60±3.05，p = 0.397）和脂肪（-11.43±22.01 vs -22.31±21.46，p = 0.1）的摄入量减少更多。因此，基因公开可以激励参与者减少盐和脂肪的摄入量，从而帮助人们更健康地生活。
{"title":"Effects of genetic disclosure on SNPs rs1761667, rs8065080, and rs662799 on\u0000the limitation of salt and fat intake","authors":"M. Herawati, R.D. Muliadi, F. Kartawidjajaputra, A. Suwanto","doi":"10.26656/fr.2017.8(3).239","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).239","url":null,"abstract":"Excess salt and fat intake in our food leads to a higher risk of obesity and hypertension. One of the factors that affect our preference is genetics, where a person's preference is related to single nucleotide polymorphisms (SNPs) in taste receptors can also influence food choices. Currently, several prog to limit salt intake are often unsuccessful because lack of individual motivation. Therefore, this study aimed to examine the effect of genetic disclosure on salt limitation and fat intake. The study recruited forty-one adult participants aged 20-50 years who underwent a 14-day healthy transformation Nutricare program organized by PT. Nutrifood Indonesia. Participants were divided into two groups, the first group (n = 20) as the control group and the second group (n = 21) as the genetic disclosure group. The genetic disclosure was performed with rs8065080 on the TRPV1 gene (related to salty taste sensitivity), rs1761667 in the CD36 gene (related to fatty taste sensitivity), and rs662799 in the APOA5 gene (related to the hyperlipidemia risk). Overall, 90% of genetic disclosure group participants showed a significant reduction in salt (7.02±2.25 g/day vs. 4.42±1.98 g/day, p = 0.002) and fat (70.84±18.45 g/day vs 48.54±12.25 g/day, p = 0.000) intake. Results comparison between groups also showed that the group with genetic information resulted in a greater decrease in the intake of salt (-1.95±2.28 vs. 2.60±3.05, p = 0.397) and fat (-11.43±22.01 vs -22.31±21.46, p = 0.1). Therefore, genetic disclosure could help individuals live healthier by motivating the participants to reduce salt and fat intake.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"43 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141273831","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 : 2024-06-02DOI: 10.26656/fr.2017.8(3).265
M. Zekic, A. Radonic, S. Radman, I. Uremovic
Volatile aroma compounds are one of the main parameters in consumer choice andacceptance of cheese. The traditional way of making cheese, still preserved in Croatia, isthe anaerobic ripening of curds in a lamb or goat sack. Cheeses produced in such a wayhave a specific aroma. The objective of this study was to determine the volatilecompounds of Croatian cheese in a lamb skin sack prepared from a mixture of goat's andcow's milk and relate them with the aroma of this traditional cheese. The cheese extractswere obtained by headspace solid-phase microextraction (HS-SPME) and ultrasonicsolvent extraction (USE) and analysed by gas chromatography-mass spectrometry (GCMS). HS-SPME was performed at different temperatures (40, 50 and 60°C) using 2 fibres,divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fibre and carboxen/polydimethylsiloxane (CAR/PDMS) fibre. Increasing the extraction temperature resultedin higher sorption of fatty acids on both fibres. A total of 28 volatile compounds wereidentified in the cheese samples including 13 acids, 10 esters, 2 alcohols, 2 hydrocarbonsand 1 ketone. Results revealed that fatty acids were the predominant group of volatilecompounds in all samples. In samples obtained by HS-SPME, the most abundant werehexanoic, octanoic, butanoic, acetic and decanoic acid while (Z)-octadec-9-enoic,hexadecanoic, decanoic and tetradecanoic acid were the most abundant in the sampleobtained by USE.
{"title":"Volatile compounds of Croatian cheese in a lamb skin sack prepared from a mixture of goat's and cow's milk","authors":"M. Zekic, A. Radonic, S. Radman, I. Uremovic","doi":"10.26656/fr.2017.8(3).265","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).265","url":null,"abstract":"Volatile aroma compounds are one of the main parameters in consumer choice and\u0000acceptance of cheese. The traditional way of making cheese, still preserved in Croatia, is\u0000the anaerobic ripening of curds in a lamb or goat sack. Cheeses produced in such a way\u0000have a specific aroma. The objective of this study was to determine the volatile\u0000compounds of Croatian cheese in a lamb skin sack prepared from a mixture of goat's and\u0000cow's milk and relate them with the aroma of this traditional cheese. The cheese extracts\u0000were obtained by headspace solid-phase microextraction (HS-SPME) and ultrasonic\u0000solvent extraction (USE) and analysed by gas chromatography-mass spectrometry (GCMS). HS-SPME was performed at different temperatures (40, 50 and 60°C) using 2 fibres,\u0000divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fibre and carboxen/\u0000polydimethylsiloxane (CAR/PDMS) fibre. Increasing the extraction temperature resulted\u0000in higher sorption of fatty acids on both fibres. A total of 28 volatile compounds were\u0000identified in the cheese samples including 13 acids, 10 esters, 2 alcohols, 2 hydrocarbons\u0000and 1 ketone. Results revealed that fatty acids were the predominant group of volatile\u0000compounds in all samples. In samples obtained by HS-SPME, the most abundant were\u0000hexanoic, octanoic, butanoic, acetic and decanoic acid while (Z)-octadec-9-enoic,\u0000hexadecanoic, decanoic and tetradecanoic acid were the most abundant in the sample\u0000obtained by USE.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"23 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141273891","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 : 2024-04-21DOI: 10.26656/fr.2017.8(2).276
I. Nugerahani, S. Ristiarini, L. Godelive, I. Srianta
Angkak is a functional product made by fermenting rice with Monascus purpureus.Studies have shown that agro-industrial by-products such as durian seeds are able tosupport Monascus growth, thus the potential of producing Monascus-fermented productswith similar functional activities as angkak. Utilization of durian seeds to produceMonascus-fermented durian seed (MFDS) would improve durian productionsustainability. Monascus yellow pigment (MYP) fraction was separated from MFDS andevaluated for its thermal stability by time (30 and 60 mins) and temperature treatments(40℃, 60℃, 80℃ and 100℃), antioxidant activity with 2,2-diphenyl-1-picrylhydrazyl(DPPH) scavenging activity assay, and anti-diabetes activities by measuring α-glucosidaseinhibition activity. MYP showed increasing stability when treated with increasingincubation temperature, ranging from 90.87±0.35% to 96.33±0.00% (p < 0.05). MYPreached the highest stability when incubated at 100℃ for 60 mins. The antioxidantactivity of MYP was detected to be 51.84±0.17%. MYP showed anti-diabetes activityranging from -0.72±0.27% (10 μg/mL) to 29.40±4.27% (100 μg/mL). There was anincrease in α-glucosidase inhibition activity along with increasing MYP concentration.Monascus yellow pigments extracted from Monascus-fermented durian seed have thepotential to be used as a functional ingredient in the food industry.
{"title":"Yellow pigment fraction from Monascus-fermented durian seed: thermal stability\u0000and bioactivities","authors":"I. Nugerahani, S. Ristiarini, L. Godelive, I. Srianta","doi":"10.26656/fr.2017.8(2).276","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).276","url":null,"abstract":"Angkak is a functional product made by fermenting rice with Monascus purpureus.\u0000Studies have shown that agro-industrial by-products such as durian seeds are able to\u0000support Monascus growth, thus the potential of producing Monascus-fermented products\u0000with similar functional activities as angkak. Utilization of durian seeds to produce\u0000Monascus-fermented durian seed (MFDS) would improve durian production\u0000sustainability. Monascus yellow pigment (MYP) fraction was separated from MFDS and\u0000evaluated for its thermal stability by time (30 and 60 mins) and temperature treatments\u0000(40℃, 60℃, 80℃ and 100℃), antioxidant activity with 2,2-diphenyl-1-picrylhydrazyl\u0000(DPPH) scavenging activity assay, and anti-diabetes activities by measuring α-glucosidase\u0000inhibition activity. MYP showed increasing stability when treated with increasing\u0000incubation temperature, ranging from 90.87±0.35% to 96.33±0.00% (p < 0.05). MYP\u0000reached the highest stability when incubated at 100℃ for 60 mins. The antioxidant\u0000activity of MYP was detected to be 51.84±0.17%. MYP showed anti-diabetes activity\u0000ranging from -0.72±0.27% (10 μg/mL) to 29.40±4.27% (100 μg/mL). There was an\u0000increase in α-glucosidase inhibition activity along with increasing MYP concentration.\u0000Monascus yellow pigments extracted from Monascus-fermented durian seed have the\u0000potential to be used as a functional ingredient in the food industry.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"106 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140678595","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 : 2024-04-21DOI: 10.26656/fr.2017.8(s2).147
A. Nursiwi, C.Y. Arivia, D. Ishartani, A. Sari, M.Z. Zaman
Mlanding tempeh is an indigenous fermented food from lamtoro (Leucaena leucocephala)seed that uses usar as the inoculum in its production. Lamtoro seed containsantinutritional compounds namely phytic acid and tannin, and toxin compounds namelymimosine. Antinutritional compounds decrease the quality of nutrients in mlandingtempeh. The purpose of the research was to investigate the changes in nutritionalcompounds, antinutritional and toxin compounds, total phenols, antioxidants activity,dietary fiber and dynamics population of microorganisms in pre-fermentation treatment inlamtoro seed during mlanding tempeh’s production. The analysis was carried out at thepre-fermentation stage, namely before the inoculation process. The result showed thechange of nutrient compounds, antinutritional and toxin compounds, total phenols,antioxidants activity, dietary fiber, and dynamics population of microorganisms in prefermentation treatment in lamtoro seed during mlanding tempeh’s production. Moisture,protein, and fat content increased, whereas ash, carbohydrate, phytic acid, tannin, andmimosine decreased. The total phenols content, antioxidant activity, and dietary fibercontent of lamtoro seed also decreased. Meanwhile, the population of microorganisms(yeast and lactic acid bacteria) increased in pre-fermentation treatment in lamtoro seedduring mlanding tempeh’s production.
{"title":"Changes in chemical characteristics and dynamics population of\u0000microorganisms in pre-fermentation treatment of lamtoro seed (Leucaena\u0000leucocephala) during mlanding tempeh’s production","authors":"A. Nursiwi, C.Y. Arivia, D. Ishartani, A. Sari, M.Z. Zaman","doi":"10.26656/fr.2017.8(s2).147","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s2).147","url":null,"abstract":"Mlanding tempeh is an indigenous fermented food from lamtoro (Leucaena leucocephala)\u0000seed that uses usar as the inoculum in its production. Lamtoro seed contains\u0000antinutritional compounds namely phytic acid and tannin, and toxin compounds namely\u0000mimosine. Antinutritional compounds decrease the quality of nutrients in mlanding\u0000tempeh. The purpose of the research was to investigate the changes in nutritional\u0000compounds, antinutritional and toxin compounds, total phenols, antioxidants activity,\u0000dietary fiber and dynamics population of microorganisms in pre-fermentation treatment in\u0000lamtoro seed during mlanding tempeh’s production. The analysis was carried out at the\u0000pre-fermentation stage, namely before the inoculation process. The result showed the\u0000change of nutrient compounds, antinutritional and toxin compounds, total phenols,\u0000antioxidants activity, dietary fiber, and dynamics population of microorganisms in prefermentation treatment in lamtoro seed during mlanding tempeh’s production. Moisture,\u0000protein, and fat content increased, whereas ash, carbohydrate, phytic acid, tannin, and\u0000mimosine decreased. The total phenols content, antioxidant activity, and dietary fiber\u0000content of lamtoro seed also decreased. Meanwhile, the population of microorganisms\u0000(yeast and lactic acid bacteria) increased in pre-fermentation treatment in lamtoro seed\u0000during mlanding tempeh’s production.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"107 46","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140678571","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 : 2024-04-21DOI: 10.26656/fr.2017.8(2).447
Z. R. Shantika, W. Rahayu, H. Lioe
This study was conducted to investigate the co-occurrence of deoxynivalenol (DON) andfumonisins (FBs) in maize-based food products and their dietary exposure to theIndonesian population. A survey of 45 samples of maize and maize-based-food productscollected from markets in Indonesia were analyzed using liquid chromatography-massspectrometry after a Quick Easy Cheap Effective Rugged Safe (QuEChERS) extractionand clean-up process. Results revealed that 35.56% of maize food products were found tocontain DON and FBs simultaneously. FBs frequently detected in 84.44% of samples andDON was found in 42.22% of the samples with mean positive levels ranging from 0.12 to264.24 µg/kg (FBs) and 2.62 µg/kg to 122.28 µg/kg (DON). None of the quantifiablesamples exceeded the maximum limits established by the European Commission (EC) andNational regulation. The highest total means exposure to DON and FBs was found ininfants and toddler attaining up to 0.025 and 0.087 µg/kg body weight (bw) per day while95th percentile (P95) values were 3.8 and 4.4 times higher than the mean exposure. Bothfor DON and FBs, total mean and P95 exposures of the population did not exceed theprovisional maximum tolerable daily intake (PMTDI) of 1 µg/kg bw/day for DON and 2µg/kg bw/day for FBs, respectively. Therefore, the risk assessment indicates that there isno potential risk to health from DON and FBs through maize and maize-based foodintake.
{"title":"Co-occurrence and exposure assessment of deoxynivalenol and fumonisins from\u0000maize and maize-based products in Indonesia","authors":"Z. R. Shantika, W. Rahayu, H. Lioe","doi":"10.26656/fr.2017.8(2).447","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).447","url":null,"abstract":"This study was conducted to investigate the co-occurrence of deoxynivalenol (DON) and\u0000fumonisins (FBs) in maize-based food products and their dietary exposure to the\u0000Indonesian population. A survey of 45 samples of maize and maize-based-food products\u0000collected from markets in Indonesia were analyzed using liquid chromatography-mass\u0000spectrometry after a Quick Easy Cheap Effective Rugged Safe (QuEChERS) extraction\u0000and clean-up process. Results revealed that 35.56% of maize food products were found to\u0000contain DON and FBs simultaneously. FBs frequently detected in 84.44% of samples and\u0000DON was found in 42.22% of the samples with mean positive levels ranging from 0.12 to\u0000264.24 µg/kg (FBs) and 2.62 µg/kg to 122.28 µg/kg (DON). None of the quantifiable\u0000samples exceeded the maximum limits established by the European Commission (EC) and\u0000National regulation. The highest total means exposure to DON and FBs was found in\u0000infants and toddler attaining up to 0.025 and 0.087 µg/kg body weight (bw) per day while\u000095th percentile (P95) values were 3.8 and 4.4 times higher than the mean exposure. Both\u0000for DON and FBs, total mean and P95 exposures of the population did not exceed the\u0000provisional maximum tolerable daily intake (PMTDI) of 1 µg/kg bw/day for DON and 2\u0000µg/kg bw/day for FBs, respectively. Therefore, the risk assessment indicates that there is\u0000no potential risk to health from DON and FBs through maize and maize-based food\u0000intake.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"121 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140677954","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 : 2024-04-21DOI: 10.26656/fr.2017.8(2).154
A.M. Al-Zabt, H. J. Hamad, M. S. Pak‐Dek, N. Ramli, Y. Rukayadi
Jambu bol [Syzygium malaccense (L.) Merr. and Perry] is well known to be used in folkmedicine and reports are proving the biological activity of each part of this plant. Thisstudy aimed to determine the antioxidant activity of S. malaccense L. leaf extract. Themethods used in this study were total phenolic content (TPC) assay, 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assay, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)(ABTS•) radical scavenging activity assay and ferric reducing antioxidant power (FRAP)assay. The results showed that the extract contained TPC of 44.10±0.06 mg GAE/g. TheIC50 scavenging activities of DPPH and ABTS• were 0.0334 mg of Ascorbic acid E/g and0.1352 mg of TE/g, respectively, while the antioxidant reducing power was 1013.50±0.07mM Fe2+ /g. In conclusion, S. malaccense L. leaf extract was found to possess antioxidantactivity, and this extract has potential to be developed to be used in food as a naturalantioxidant agent.
众所周知，Jambu bol [Syzygium malaccense (L.) Merr. and Perry] 被用于民间医药，有报告证明这种植物的每个部分都具有生物活性。本研究旨在确定 S. malaccense L. 叶提取物的抗氧化活性。本研究采用的方法包括总酚含量（TPC）测定法、2,2-二苯基-1-苦基肼（DPPH）测定法、2,2'-偶氮-双（3-乙基苯并噻唑啉-6-磺酸）（ABTS-）自由基清除活性测定法和铁还原抗氧化力（FRAP）测定法。结果表明，提取物中 TPC 的含量为 44.10±0.06 mg GAE/g。DPPH和ABTS-的IC50清除活性分别为0.0334 mg抗坏血酸E/g和0.1352 mg TE/g，抗氧化还原力为1013.50±0.07mM Fe2+ /g。总之，S. malaccense L. 叶提取物具有抗氧化活性，该提取物具有作为天然抗氧化剂用于食品中的潜力。
{"title":"Antioxidant activity of jambu bol [Syzygium malaccense (L.) Merr. and Perry]\u0000leaf extract","authors":"A.M. Al-Zabt, H. J. Hamad, M. S. Pak‐Dek, N. Ramli, Y. Rukayadi","doi":"10.26656/fr.2017.8(2).154","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).154","url":null,"abstract":"Jambu bol [Syzygium malaccense (L.) Merr. and Perry] is well known to be used in folk\u0000medicine and reports are proving the biological activity of each part of this plant. This\u0000study aimed to determine the antioxidant activity of S. malaccense L. leaf extract. The\u0000methods used in this study were total phenolic content (TPC) assay, 2,2-Diphenyl-1-\u0000picrylhydrazyl (DPPH) assay, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)\u0000(ABTS•) radical scavenging activity assay and ferric reducing antioxidant power (FRAP)\u0000assay. The results showed that the extract contained TPC of 44.10±0.06 mg GAE/g. The\u0000IC50 scavenging activities of DPPH and ABTS• were 0.0334 mg of Ascorbic acid E/g and\u00000.1352 mg of TE/g, respectively, while the antioxidant reducing power was 1013.50±0.07\u0000mM Fe2+ /\u0000g. In conclusion, S. malaccense L. leaf extract was found to possess antioxidant\u0000activity, and this extract has potential to be developed to be used in food as a natural\u0000antioxidant agent.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"110 27","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140678664","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 : 2024-04-21DOI: 10.26656/fr.2017.8(s2).131
S.H. Rachmawati, I. Widiastuti, S. Ridhowati, A. Umami, I. Vandiwinata, S.D. Lestari
Fermented fish products are grouped into salt and salt-carbohydrate types based on thefermentation substrate. A series of biochemical reactions on the substrate affects the flavorcharacteristics of the resulting products. This study compared the amino acids, fatty acids,and volatile compound profiles of four fermented fish products: bekasam, rusip, fish paste,and fish sauce made from silver rasbora and anchovy. The quantitative descriptiveanalysis (QDA) was carried out to determine the sensory profiles of those products. Theresults indicated that rusip and bekasam, which belong to salt-carbohydrate fermentedfish, were characterized as high in arginine, stearic, capric, and oleic acid, with ketones,lactones, and fatty acid derivative compounds dominating their flavor profiles. The flavorprofile of fish paste was characterized by high concentrations of aldehydes such as 3-methylbutanal and hexanal, whereas that of fish sauce was characterized by largeconcentrations of pyrazine and aromatic compounds. Based on the findings of the QDA,no significant difference was observed within the sensory variables of fish sauce and fishpaste prepared from anchovy and silver rasbora, indicating that both fish are equallyusable as raw materials. Whereas different saltiness was identified in both rusip andbekasam prepared from anchovy and rasbora. The results of PCA on QDA data separatedfermented fish type 1 from the type 2. Fermented fish type 1 was more correlated withumami and sweet taste, while type 2 was correlated with fishy, salty, sour, and astringenttaste. The result is useful as a basis for further product development and quality control.
{"title":"Characterization of flavor-related compounds and sensory profiles of four\u0000fermented fish products prepared from silver rasbora (Rasbora argyrotaenia)\u0000and anchovy (Stolephorus sp.)","authors":"S.H. Rachmawati, I. Widiastuti, S. Ridhowati, A. Umami, I. Vandiwinata, S.D. Lestari","doi":"10.26656/fr.2017.8(s2).131","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s2).131","url":null,"abstract":"Fermented fish products are grouped into salt and salt-carbohydrate types based on the\u0000fermentation substrate. A series of biochemical reactions on the substrate affects the flavor\u0000characteristics of the resulting products. This study compared the amino acids, fatty acids,\u0000and volatile compound profiles of four fermented fish products: bekasam, rusip, fish paste,\u0000and fish sauce made from silver rasbora and anchovy. The quantitative descriptive\u0000analysis (QDA) was carried out to determine the sensory profiles of those products. The\u0000results indicated that rusip and bekasam, which belong to salt-carbohydrate fermented\u0000fish, were characterized as high in arginine, stearic, capric, and oleic acid, with ketones,\u0000lactones, and fatty acid derivative compounds dominating their flavor profiles. The flavor\u0000profile of fish paste was characterized by high concentrations of aldehydes such as 3-\u0000methylbutanal and hexanal, whereas that of fish sauce was characterized by large\u0000concentrations of pyrazine and aromatic compounds. Based on the findings of the QDA,\u0000no significant difference was observed within the sensory variables of fish sauce and fish\u0000paste prepared from anchovy and silver rasbora, indicating that both fish are equally\u0000usable as raw materials. Whereas different saltiness was identified in both rusip and\u0000bekasam prepared from anchovy and rasbora. The results of PCA on QDA data separated\u0000fermented fish type 1 from the type 2. Fermented fish type 1 was more correlated with\u0000umami and sweet taste, while type 2 was correlated with fishy, salty, sour, and astringent\u0000taste. The result is useful as a basis for further product development and quality control.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"114 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140678322","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 : 2024-04-21DOI: 10.26656/fr.2017.8(2).143
A.N. Al-Baarri, B. Dwiloka, S. Mulyani, Y. Pramono, B.E. Setiani, A.A. Rahmawati, A. Jordan, P.U.B.L. Nababan
Blacksoyghurt is often processed using lactic acid bacteria to increase its nutritionalcontent, but the growth of the microorganism affects the content and organolepticanalysis. Therefore, this study aimed to determine the effect of longer fermentation timeon the chemical and organoleptic characteristics of Blacksoyghurt. The samples weredivided into 4 treatment groups, which consisted of different durations, i.e., 0, 3, 6, 9, and12 hrs. The result showed that variation in time significantly affected the protein content,fat content, pH, total acid, viscosity, total dissolved solids, and the organolepticcharacteristics of the product, but no significant effect was observed on the total solids.Based on the chemical and organoleptic analysis, the best treatment was 12 hrs.
{"title":"Protein fraction profile and physicochemical quality of Blacksoyghurt drink","authors":"A.N. Al-Baarri, B. Dwiloka, S. Mulyani, Y. Pramono, B.E. Setiani, A.A. Rahmawati, A. Jordan, P.U.B.L. Nababan","doi":"10.26656/fr.2017.8(2).143","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).143","url":null,"abstract":"Blacksoyghurt is often processed using lactic acid bacteria to increase its nutritional\u0000content, but the growth of the microorganism affects the content and organoleptic\u0000analysis. Therefore, this study aimed to determine the effect of longer fermentation time\u0000on the chemical and organoleptic characteristics of Blacksoyghurt. The samples were\u0000divided into 4 treatment groups, which consisted of different durations, i.e., 0, 3, 6, 9, and\u000012 hrs. The result showed that variation in time significantly affected the protein content,\u0000fat content, pH, total acid, viscosity, total dissolved solids, and the organoleptic\u0000characteristics of the product, but no significant effect was observed on the total solids.\u0000Based on the chemical and organoleptic analysis, the best treatment was 12 hrs.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"114 51","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140678144","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：