Pub Date : 2023-11-17DOI: 10.21603/2308-4057-2024-2-602
J. Okpoghono, Jonah Kanayo Ukperegbulem, Udoka Bessie Igue
Consumption of cassava meal affected by crude oil has significant effects on lipid and protein metabolism. The hepatoprotective action of spices is mostly attributed to the suppression of lipid oxidation and protein breakdown. This study examined the protein restoration and anti-lipidemic potential of Monodora myristica (Gaertn.) in rats fed with cassava contaminated with crude oil. The research involved 36 albino rats separated into six groups (n = 6). Group 1 (control) consumed cassava without crude oil. Group 2 received cassava with crude oil. Groups 3, 4, and 5 fed on cassava with crude oil and various extracts of M. myristica, i.e., aqueous, ethanol, and diethyl ether, respectively. Group 6 received non-ionic synthetic surfactant Tween 80. The experiment relied on standard methods. Blood serum and liver obtained from the rats of Group 2 showed a significant (p < 0.05) increase in total cholesterol, low density lipoprotein cholesterol, triacylglycerol, and malondialdehyde, as well as a decrease in total protein, albumin, and high-density lipoprotein cholesterol. The groups that received M. myristica extracts showed a significant increase (p < 0.05) in total protein, albumin, and high-density lipoprotein cholesterol. They also had lower total cholesterol, low density lipoprotein cholesterol, triacylglycerol, and malondialdehyde as compared to Group 2, which dieted on cassava contaminated with crude oil without additives. In this research, crude oil-contaminated cassava affected proteins and lipids in rats. Diethyl ether extract of M. myristica demonstrated the best anti-lipidemic and protein restoration.
{"title":"Anti-lipidemic and protein restoration potential of Monodora myristica (Gaertn.) in rats fed with cassava containing crude oil","authors":"J. Okpoghono, Jonah Kanayo Ukperegbulem, Udoka Bessie Igue","doi":"10.21603/2308-4057-2024-2-602","DOIUrl":"https://doi.org/10.21603/2308-4057-2024-2-602","url":null,"abstract":"Consumption of cassava meal affected by crude oil has significant effects on lipid and protein metabolism. The hepatoprotective action of spices is mostly attributed to the suppression of lipid oxidation and protein breakdown. This study examined the protein restoration and anti-lipidemic potential of Monodora myristica (Gaertn.) in rats fed with cassava contaminated with crude oil. The research involved 36 albino rats separated into six groups (n = 6). Group 1 (control) consumed cassava without crude oil. Group 2 received cassava with crude oil. Groups 3, 4, and 5 fed on cassava with crude oil and various extracts of M. myristica, i.e., aqueous, ethanol, and diethyl ether, respectively. Group 6 received non-ionic synthetic surfactant Tween 80. The experiment relied on standard methods. Blood serum and liver obtained from the rats of Group 2 showed a significant (p < 0.05) increase in total cholesterol, low density lipoprotein cholesterol, triacylglycerol, and malondialdehyde, as well as a decrease in total protein, albumin, and high-density lipoprotein cholesterol. The groups that received M. myristica extracts showed a significant increase (p < 0.05) in total protein, albumin, and high-density lipoprotein cholesterol. They also had lower total cholesterol, low density lipoprotein cholesterol, triacylglycerol, and malondialdehyde as compared to Group 2, which dieted on cassava contaminated with crude oil without additives. In this research, crude oil-contaminated cassava affected proteins and lipids in rats. Diethyl ether extract of M. myristica demonstrated the best anti-lipidemic and protein restoration.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":"27 1","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139263254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-17DOI: 10.21603/2308-4057-2024-2-604
N. Ageyeva, A. Khrapov, A. Shirshova, Larisa Chemisova, Elena Ulyanovskaya, E. Chernutskaya
Macro- and microelements are vital components of the nutrient profile of apples and apple juice. Although the mineral composition of apple juices has been well studied, there is a lack of research into the elemental profile of ciders. We aimed to determine the concentrations of macro- and microelements in various samples of ciders. We studied 25 experimental ciders from apple juice of direct extraction (fresh must) and 4 commercial ciders purchased from a retailer in Krasnodar. Mass concentrations of metal cations were determined by high-performance capillary electrophoresis, atomic absorption spectrometry with electrothermal atomization, and atomic emission spectrometry with inductively coupled plasma. The concentrations of macroelements in the ciders from fresh must depending on the variety varied significantly in the following ranges (mg/L): 696–1920 for potassium; 6.7–26.8 for sodium; 4.3–35.5 for calcium; and 10.2–36.8 for magnesium. The commercial ciders had significantly lower concentrations of macroelements. The content of iron ranged from 0.86 to 2.26 mg/L. Among microelements, copper cations were detected in the range from 31.0 to 375 μg/L. The concentrations of toxic elements did not exceed the maximum permissible values in any of the samples, including the commercial ones. Finally, ranges of variation were established in the concentrations of macro- and microelements depending on the varietal characteristics of apples. The pomological varieties of apples used in the study were grown under the same agrotechnical conditions. Therefore, the differences revealed in the elemental profile of the ciders were assumingly due to the genetic characteristics of the respective variety.
{"title":"The elemental profile of ciders made from different varieties of apples","authors":"N. Ageyeva, A. Khrapov, A. Shirshova, Larisa Chemisova, Elena Ulyanovskaya, E. Chernutskaya","doi":"10.21603/2308-4057-2024-2-604","DOIUrl":"https://doi.org/10.21603/2308-4057-2024-2-604","url":null,"abstract":"Macro- and microelements are vital components of the nutrient profile of apples and apple juice. Although the mineral composition of apple juices has been well studied, there is a lack of research into the elemental profile of ciders. We aimed to determine the concentrations of macro- and microelements in various samples of ciders. We studied 25 experimental ciders from apple juice of direct extraction (fresh must) and 4 commercial ciders purchased from a retailer in Krasnodar. Mass concentrations of metal cations were determined by high-performance capillary electrophoresis, atomic absorption spectrometry with electrothermal atomization, and atomic emission spectrometry with inductively coupled plasma. The concentrations of macroelements in the ciders from fresh must depending on the variety varied significantly in the following ranges (mg/L): 696–1920 for potassium; 6.7–26.8 for sodium; 4.3–35.5 for calcium; and 10.2–36.8 for magnesium. The commercial ciders had significantly lower concentrations of macroelements. The content of iron ranged from 0.86 to 2.26 mg/L. Among microelements, copper cations were detected in the range from 31.0 to 375 μg/L. The concentrations of toxic elements did not exceed the maximum permissible values in any of the samples, including the commercial ones. Finally, ranges of variation were established in the concentrations of macro- and microelements depending on the varietal characteristics of apples. The pomological varieties of apples used in the study were grown under the same agrotechnical conditions. Therefore, the differences revealed in the elemental profile of the ciders were assumingly due to the genetic characteristics of the respective variety.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":"68 2","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139263641","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-17DOI: 10.21603/2308-4057-2024-2-610
Elsayed Elbadrawy, Mona Y. Mostafa
This study featured broad/fava bean pods as by-products of food production. It assessed the chemical composition of green bean pods (Vicia faba L.) and their methanolic extract. The extract was tested in vitro for antioxidant, anti-inflammatory, antimicrobial, and anticancer activities against prostate cancer (Pc3) and liver cancer (HepG2) cells. Broad bean pods proved to be rich in carbohydrates, fiber, protein, potassium, calcium, and magnesium. The extract contained 286 mg GAE/g total phenols and 105 mg QE/g total flavonoids. The antioxidant activity of the methanolic extract was measured by 1,1-diphenyl-2-picryl hydrazyl (DPPH) assay. The highest DPPH scavenging activity belonged to the extract concentrations of 1000 μg/mL (80.5%) and 500 μg/mL (73.7%), whereas the IC50 value was 87.35 μg/mL. The methanolic extract possessed the anti-inflammatory effect as it significantly reduced the hemolysis of red blood cells. The maximal inhibition percentage reached 66.7% at 1000 μg/mL. Regarding the antimicrobial activity, the broad bean pod methanolic extract inhibited Bacillus subtilis, Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa, as well as Candida albicans. The extract reduced the cell viability of human hepatocarcinoma (HepG2) and prostate cancer (PC3) cells in a concentration-dependent manner. It also caused significant changes in cell shape, compared to the control. Therefore, broad beans can be recommended for human consumption together with pods, fresh or cooked, as a potential source of bioactive substances in functional food production.
{"title":"Antioxidant, anti-inflammatory, antimicrobial, and anticancer properties of green broad bean pods (Vicia faba L.)","authors":"Elsayed Elbadrawy, Mona Y. Mostafa","doi":"10.21603/2308-4057-2024-2-610","DOIUrl":"https://doi.org/10.21603/2308-4057-2024-2-610","url":null,"abstract":"This study featured broad/fava bean pods as by-products of food production. It assessed the chemical composition of green bean pods (Vicia faba L.) and their methanolic extract. The extract was tested in vitro for antioxidant, anti-inflammatory, antimicrobial, and anticancer activities against prostate cancer (Pc3) and liver cancer (HepG2) cells. Broad bean pods proved to be rich in carbohydrates, fiber, protein, potassium, calcium, and magnesium. The extract contained 286 mg GAE/g total phenols and 105 mg QE/g total flavonoids. The antioxidant activity of the methanolic extract was measured by 1,1-diphenyl-2-picryl hydrazyl (DPPH) assay. The highest DPPH scavenging activity belonged to the extract concentrations of 1000 μg/mL (80.5%) and 500 μg/mL (73.7%), whereas the IC50 value was 87.35 μg/mL. The methanolic extract possessed the anti-inflammatory effect as it significantly reduced the hemolysis of red blood cells. The maximal inhibition percentage reached 66.7% at 1000 μg/mL. Regarding the antimicrobial activity, the broad bean pod methanolic extract inhibited Bacillus subtilis, Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa, as well as Candida albicans. The extract reduced the cell viability of human hepatocarcinoma (HepG2) and prostate cancer (PC3) cells in a concentration-dependent manner. It also caused significant changes in cell shape, compared to the control. Therefore, broad beans can be recommended for human consumption together with pods, fresh or cooked, as a potential source of bioactive substances in functional food production.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":"34 4","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139263670","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-17DOI: 10.21603/2308-4057-2024-2-605
Andaleeb R. Saeed, Mohamad A. Kheir Tahle, R. H. Tlay
Persimmon juice has good nutritional composition and high antioxidant properties, however it requires more packing space because of large volume and has limited shelf-life. The research objective was to produce persimmon purée powder with prolonged shelf-life by using various concentrations of drying agents (maltodextrin and Arabic gum). The control sample was persimmon purée powder without drying agents. Experimental samples included powders with maltodextrin (40, 45, and 50%), Arabic gum (25, 30, and 35%), and the mix of maltodextrin (40%) and Arabic gum (10%). All the experimental samples contained 1% of tri-calcium phosphate as an anti-caking agent. Tests were carried out according to the standard techniques. The samples with 45 and 50% of maltodextrin had lower moisture, ash, redness (a*), and hygroscopicity values. These powders demonstrated good yield, solubility, density, and color indices (L*, b*, C, H). The persimmon purée powders with 30 and 35% of Arabic gum showed an increase in ash content and total acidity. The samples with 30% Arabic gum obtained the highest sensory evaluation scores. The optimal results belonged to the samples of lyophilized persimmon purée powder with 45% of maltodextrin, which will have a longer shelf-life due to its low moisture content.
{"title":"Effect of drying agents on quality parameters of lyophilized persimmon purée powder","authors":"Andaleeb R. Saeed, Mohamad A. Kheir Tahle, R. H. Tlay","doi":"10.21603/2308-4057-2024-2-605","DOIUrl":"https://doi.org/10.21603/2308-4057-2024-2-605","url":null,"abstract":"Persimmon juice has good nutritional composition and high antioxidant properties, however it requires more packing space because of large volume and has limited shelf-life. The research objective was to produce persimmon purée powder with prolonged shelf-life by using various concentrations of drying agents (maltodextrin and Arabic gum). The control sample was persimmon purée powder without drying agents. Experimental samples included powders with maltodextrin (40, 45, and 50%), Arabic gum (25, 30, and 35%), and the mix of maltodextrin (40%) and Arabic gum (10%). All the experimental samples contained 1% of tri-calcium phosphate as an anti-caking agent. Tests were carried out according to the standard techniques. The samples with 45 and 50% of maltodextrin had lower moisture, ash, redness (a*), and hygroscopicity values. These powders demonstrated good yield, solubility, density, and color indices (L*, b*, C, H). The persimmon purée powders with 30 and 35% of Arabic gum showed an increase in ash content and total acidity. The samples with 30% Arabic gum obtained the highest sensory evaluation scores. The optimal results belonged to the samples of lyophilized persimmon purée powder with 45% of maltodextrin, which will have a longer shelf-life due to its low moisture content.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":"33 2","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139265451","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-17DOI: 10.21603/2308-4057-2024-2-600
I. Plotnikova, Gazibeg Magomedov, D. Kazartsev, M. Magomedov, Konstantin Polyanskiy, Viktor Plotnikov
When formulating a product, it is just as important to measure changes in free and bound moisture as it is to analyze quality indicators. Zephyr, a Russian whipped dessert, made with sugar dries quickly during storage, gradually losing its moisture. Its crystalline sugar crust thickens and its entire mass saccharifies, resulting in higher firmness and poor appearance. In this study, we aimed to determine the effect of high-conversion glucose syrup on the amount of moisture and its binding forms in zephyr after storage. We studied four samples of pectin-based zephyr with different carbohydrate profiles after three months of storage. Differential scanning calorimetry, thermogravimetry, and non-isothermal kinetics were applied to assess moisture contents and forms of binding in zephyr. Thermograms with thermoanalytical curves were used to analyze the thermolysis of zephyr samples with different contents of glucose syrup in the temperature range from 20 to 300°C. We also studied the endothermic effects at various stages of thermolysis and measured free and bound moisture in the samples. Four stages of their dehydration were identified on the basis of graphical dependences between weight changes and heating temperatures. The control zephyr sample contained more capillary and polymolecular bound moisture, while the experimental samples in which sugar and confectioner’s syrup were partially or completely replaced with high-conversion glucose syrup had more polymolecular and monomolecular bound moisture. The use of high-conversion glucose syrup instead of sugar and confectioner’s syrup reduced the amount of free moisture and therefore increased the amount of bound moisture, keeping zephyr fresh throughout its shelf life.
{"title":"Differential thermal analysis of moisture binding in zephyr with different contents of glucose syrup","authors":"I. Plotnikova, Gazibeg Magomedov, D. Kazartsev, M. Magomedov, Konstantin Polyanskiy, Viktor Plotnikov","doi":"10.21603/2308-4057-2024-2-600","DOIUrl":"https://doi.org/10.21603/2308-4057-2024-2-600","url":null,"abstract":"When formulating a product, it is just as important to measure changes in free and bound moisture as it is to analyze quality indicators. Zephyr, a Russian whipped dessert, made with sugar dries quickly during storage, gradually losing its moisture. Its crystalline sugar crust thickens and its entire mass saccharifies, resulting in higher firmness and poor appearance. In this study, we aimed to determine the effect of high-conversion glucose syrup on the amount of moisture and its binding forms in zephyr after storage. We studied four samples of pectin-based zephyr with different carbohydrate profiles after three months of storage. Differential scanning calorimetry, thermogravimetry, and non-isothermal kinetics were applied to assess moisture contents and forms of binding in zephyr. Thermograms with thermoanalytical curves were used to analyze the thermolysis of zephyr samples with different contents of glucose syrup in the temperature range from 20 to 300°C. We also studied the endothermic effects at various stages of thermolysis and measured free and bound moisture in the samples. Four stages of their dehydration were identified on the basis of graphical dependences between weight changes and heating temperatures. The control zephyr sample contained more capillary and polymolecular bound moisture, while the experimental samples in which sugar and confectioner’s syrup were partially or completely replaced with high-conversion glucose syrup had more polymolecular and monomolecular bound moisture. The use of high-conversion glucose syrup instead of sugar and confectioner’s syrup reduced the amount of free moisture and therefore increased the amount of bound moisture, keeping zephyr fresh throughout its shelf life.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":"16 4","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139265853","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-17DOI: 10.21603/2308-4057-2024-2-603
L. Pui, Lejaniya Abdul Kalam Saleena, H. Ghazali
Fruit powders possess numerous benefits compared to fresh raw materials, i.e., extended shelf-life, convenient transportation and storage, a wide range of applications, etc. Nonetheless, the storage time of fruit powders depends on such factors as storage conditions, packaging, etc. This review suggests a comprehensive analysis of articles, reviews, reports, and books indexed in Scopus, Web of Science, and eLIBRARY.RU, as well as reported at conference proceedings and other scholarly resources in 2005–2022. Due to their high hygroscopicity, powders tend to absorb moisture from the environment and become prone to caking. Anticaking agents can prevent powders from this process. Different packaging materials also affect the compounds and properties of fruit powders. Accelerated degradation and temperature models can predict shelfp-life. This review featured the effectiveness of different anti-caking agents, as well as the impact of various packaging methods on the storage of powders. Calcium phosphate demonstrated excellent anti-caking properties, reduced hygroscopicity, and enhanced flowability. Aluminum laminated packaging proved effective in protecting powders during storage. As the storage time increased, powders demonstrated only a slight increase in moisture content. Their L* value (light to dark) and b* value (yellow to blue) decreased while the a* value (green to red) and the total color change increased. Caking increased as the flowability, pigment content, and antioxidant content went down. The review has practical implications for developing new technologies aimed at prolonging the storage time of spray-dried fruit powders.
{"title":"Storage stability and anti-caking agents in spray-dried fruit powders: A review","authors":"L. Pui, Lejaniya Abdul Kalam Saleena, H. Ghazali","doi":"10.21603/2308-4057-2024-2-603","DOIUrl":"https://doi.org/10.21603/2308-4057-2024-2-603","url":null,"abstract":"Fruit powders possess numerous benefits compared to fresh raw materials, i.e., extended shelf-life, convenient transportation and storage, a wide range of applications, etc. Nonetheless, the storage time of fruit powders depends on such factors as storage conditions, packaging, etc. This review suggests a comprehensive analysis of articles, reviews, reports, and books indexed in Scopus, Web of Science, and eLIBRARY.RU, as well as reported at conference proceedings and other scholarly resources in 2005–2022. Due to their high hygroscopicity, powders tend to absorb moisture from the environment and become prone to caking. Anticaking agents can prevent powders from this process. Different packaging materials also affect the compounds and properties of fruit powders. Accelerated degradation and temperature models can predict shelfp-life. This review featured the effectiveness of different anti-caking agents, as well as the impact of various packaging methods on the storage of powders. Calcium phosphate demonstrated excellent anti-caking properties, reduced hygroscopicity, and enhanced flowability. Aluminum laminated packaging proved effective in protecting powders during storage. As the storage time increased, powders demonstrated only a slight increase in moisture content. Their L* value (light to dark) and b* value (yellow to blue) decreased while the a* value (green to red) and the total color change increased. Caking increased as the flowability, pigment content, and antioxidant content went down. The review has practical implications for developing new technologies aimed at prolonging the storage time of spray-dried fruit powders.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":"69 6","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139266022","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-17DOI: 10.21603/2308-4057-2024-2-611
Alfia Valieva, Anton Akulov, Natalya Rumyantseva
Whole-wheat flour of purple wheat varieties contains anthocyanins and other phenolic compounds with high antioxidant activity, which makes it a potential raw material for functional foods. The content and composition of phenolic compounds in whole-wheat flour depends on the genotype and weather conditions; in the bread, however, they also depend on the bread-making technology. This article offers a comparative analysis of phenolic compounds in purple whole-wheat flour and bread baked from this flour. The study featured purple soft spring wheat (Triticum aestivum L.) of two varieties, Nadira and Line 193, which were harvested in 2016 and 2017, and corresponding bread samples. The antioxidant activity and phenolic content were measured spectrophotometrically while the qualitative analysis relied on the method of high-performance liquid chromatography (HPLC). In the hot and dry year of 2016, the content of bound phenolic acids reached 2.0–2.4 mg/g dry weight in the flour of both genotypes. In the cool and humid year of 2017, the content of anthocyanins in the Nadira flour increased by 2.7 times and amounted to 0.65 mg/g dry weight. However, the corresponding bread sample had a much lower phenolic content: soluble phenolics were halved, anthocyanins dropped by 3–4 times, and bound phenolic acids went down by 7–17 times. The content of bound phenolic acids in the flour correlated positively with the content of free phenolic acids in the bread. The HPLC analysis revealed an increase in the content of free hydroxycinnamic acids in the bread: p-coumaric acid was the most abundant and amounted to 0.14–0.22 mg/g dry weight. Conventional State Standard 27669-88 for bread making resulted in a total decrease in anthocyanins, bound phenolic acids, and most free phenolics. Therefore, this technology cannot be applied to functional bread. The results can help develop a breadmaking technology for purple wheat varieties.
{"title":"Phenolic compounds in purple whole-wheat flour and bread: Comparative analysis","authors":"Alfia Valieva, Anton Akulov, Natalya Rumyantseva","doi":"10.21603/2308-4057-2024-2-611","DOIUrl":"https://doi.org/10.21603/2308-4057-2024-2-611","url":null,"abstract":"Whole-wheat flour of purple wheat varieties contains anthocyanins and other phenolic compounds with high antioxidant activity, which makes it a potential raw material for functional foods. The content and composition of phenolic compounds in whole-wheat flour depends on the genotype and weather conditions; in the bread, however, they also depend on the bread-making technology. This article offers a comparative analysis of phenolic compounds in purple whole-wheat flour and bread baked from this flour. The study featured purple soft spring wheat (Triticum aestivum L.) of two varieties, Nadira and Line 193, which were harvested in 2016 and 2017, and corresponding bread samples. The antioxidant activity and phenolic content were measured spectrophotometrically while the qualitative analysis relied on the method of high-performance liquid chromatography (HPLC). In the hot and dry year of 2016, the content of bound phenolic acids reached 2.0–2.4 mg/g dry weight in the flour of both genotypes. In the cool and humid year of 2017, the content of anthocyanins in the Nadira flour increased by 2.7 times and amounted to 0.65 mg/g dry weight. However, the corresponding bread sample had a much lower phenolic content: soluble phenolics were halved, anthocyanins dropped by 3–4 times, and bound phenolic acids went down by 7–17 times. The content of bound phenolic acids in the flour correlated positively with the content of free phenolic acids in the bread. The HPLC analysis revealed an increase in the content of free hydroxycinnamic acids in the bread: p-coumaric acid was the most abundant and amounted to 0.14–0.22 mg/g dry weight. Conventional State Standard 27669-88 for bread making resulted in a total decrease in anthocyanins, bound phenolic acids, and most free phenolics. Therefore, this technology cannot be applied to functional bread. The results can help develop a breadmaking technology for purple wheat varieties.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":"1 1","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139264275","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-17DOI: 10.21603/2308-4057-2024-2-613
E. Faskhutdinova, N. Fotina, O. Neverova, Yulia Golubtsova, Gaurav Mudgal, L. Asyakina
Wheat (Triticum L.) is a strategically important agricultural crop because its quality and yield provide food security for the population. Biological fertilizers improve the growth and development of agricultural crops. Unlike chemical ones, they have no toxic effect on people and the environment. This research assessed the positive effect of extremophilic microorganisms isolated from coal dump soils of the Kemerovo Region (Russia) on the growth and development of wheat. The study featured bacterial isolates of Achromobacter denitrificans, Klebsiella oxytoca, and Rhizobium radiobacter, as well as their consortia in four different ratios: 1:1:1 (Consortium A), 2:1:1 (Consortium B), 1:2:1 (Consortium C), 1:1:2 (Consortium D), respectively. The beneficial effect was assessed by determining such factors as nitrogen fixation, solubilization of phosphates, potassium, and zinc, and production of gibberellic acid, siderophores, and hydrogen cyanide. The wheat samples were checked for germination, root length, and stem length. R. radiobacter demonstrated the best nitrogen fixation properties. Consortium D, with two shares of R. radiobacter, yielded the best results for zinc solubilization. R. radiobacter proved to be the most efficient potassium solubilizer while the isolate of A. denitrificans was the best phosphate solubilizer. The largest amount of gibberellic acid belonged to K. oxytoca. Consortium C, which included two shares of this isolate, appeared to be the most effective siderophore producer. All samples but A. denitrificans were able to produce hydrogen cyanide. The best seed germination rate (84%) belonged to Consortium C, which contained a double share of K. oxytoca. Consortia C and B (two shares of A. denitrificans) had the greatest positive effect on the root length. Treatment with Consortium B resulted in the longest average stem length. Extremophilic microorganisms isolated from coal dump soils of the Kemerovo Region (Russia) had a good potential as biofertilizers that could improve wheat quality and local food security.
小麦（Triticum L.）是一种具有重要战略意义的农作物，因为它的质量和产量能为人们提供粮食安全。生物肥料能改善农作物的生长和发育。与化学肥料不同，生物肥料对人类和环境没有毒害作用。这项研究评估了从俄罗斯克麦罗沃地区煤堆土壤中分离出的嗜极端微生物对小麦生长发育的积极影响。 研究采用了反硝化细菌（Achromobacter denitrificans）、氧乐氏克雷伯氏菌（Klebsiella oxytoca）和根瘤菌（Rhizobium radiobacter）的细菌分离物，以及它们以四种不同比例组成的联合体：分别为 1:1:1（联合体 A）、2:1:1（联合体 B）、1:2:1（联合体 C）、1:1:2（联合体 D）。通过测定固氮作用，磷酸盐、钾和锌的溶解作用，赤霉素、苷元和氰化氢的产生等因素来评估其有益效果。对小麦样本的发芽率、根长和茎长进行了检测。 放射性杆菌的固氮特性最好。含有两份辐射杆菌的联合体 D 在锌溶解方面取得了最好的结果。放射性杆菌被证明是最有效的钾溶解剂，而反硝化细菌的分离物则是最好的磷酸盐溶解剂。赤霉素用量最大的是 K. oxytoca。包括两份该分离物的联合体 C 似乎是最有效的嗜苷酸盐生产者。除 A. denitrificans 外，所有样本都能产生氰化氢。种子萌发率最高（84%）的是联合体 C，其中含有两份 K. oxytoca。联合体 C 和 B（含有两份反硝化细菌）对根的长度有最大的积极影响。 复合菌群 B 的平均茎长最长。从俄罗斯克麦罗沃地区堆煤场土壤中分离出的嗜极端微生物具有很好的生物肥料潜力，可以提高小麦质量和当地的粮食安全。
{"title":"Extremophilic bacteria as biofertilizer for agricultural wheat","authors":"E. Faskhutdinova, N. Fotina, O. Neverova, Yulia Golubtsova, Gaurav Mudgal, L. Asyakina","doi":"10.21603/2308-4057-2024-2-613","DOIUrl":"https://doi.org/10.21603/2308-4057-2024-2-613","url":null,"abstract":"Wheat (Triticum L.) is a strategically important agricultural crop because its quality and yield provide food security for the population. Biological fertilizers improve the growth and development of agricultural crops. Unlike chemical ones, they have no toxic effect on people and the environment. This research assessed the positive effect of extremophilic microorganisms isolated from coal dump soils of the Kemerovo Region (Russia) on the growth and development of wheat. The study featured bacterial isolates of Achromobacter denitrificans, Klebsiella oxytoca, and Rhizobium radiobacter, as well as their consortia in four different ratios: 1:1:1 (Consortium A), 2:1:1 (Consortium B), 1:2:1 (Consortium C), 1:1:2 (Consortium D), respectively. The beneficial effect was assessed by determining such factors as nitrogen fixation, solubilization of phosphates, potassium, and zinc, and production of gibberellic acid, siderophores, and hydrogen cyanide. The wheat samples were checked for germination, root length, and stem length. R. radiobacter demonstrated the best nitrogen fixation properties. Consortium D, with two shares of R. radiobacter, yielded the best results for zinc solubilization. R. radiobacter proved to be the most efficient potassium solubilizer while the isolate of A. denitrificans was the best phosphate solubilizer. The largest amount of gibberellic acid belonged to K. oxytoca. Consortium C, which included two shares of this isolate, appeared to be the most effective siderophore producer. All samples but A. denitrificans were able to produce hydrogen cyanide. The best seed germination rate (84%) belonged to Consortium C, which contained a double share of K. oxytoca. Consortia C and B (two shares of A. denitrificans) had the greatest positive effect on the root length. Treatment with Consortium B resulted in the longest average stem length. Extremophilic microorganisms isolated from coal dump soils of the Kemerovo Region (Russia) had a good potential as biofertilizers that could improve wheat quality and local food security.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":"22 06","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139266111","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-17DOI: 10.21603/2308-4057-2024-2-601
Boidi Blaise Koffi, Oscar Jaurès Gbotognon, Songuimondenin Soro, E. Kouadio
The wild mushroom Volvariella volvacea is widely picked and consumed in Côte d’Ivoire. However, it is highly perishable due to its high moisture content. This study aimed to determine the effects of three drying methods on the biochemical and mineral composition, as well as antioxidant properties, of V. volvacea powders. Three V. volvacea powders were obtained by sun drying, oven drying, and freeze-drying. Each powder was analyzed for its biochemical and mineral composition according to standard analytical methods. The powder methanolic extracts were analyzed for their antioxidant components by colorimetric methods or titration, while their antioxidant capacities were determined by using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) scavenging and the ferric reducing antioxidant power. The freeze-dried powder of V. volvacea had a better (lower) moisture content than the oven-dried and sun-dried powders. The highest protein, ash, and fiber contents were also recorded in the freeze-dried powder. In addition, freeze-drying provided the highest contents of iron, magnesium, sodium, and potassium. Regarding the antioxidant components, the freeze-dried powder showed the highest levels of total phenolic compounds, flavonoids, and vitamin C. Similarly, freeze-drying provided the best antioxidant capacities in terms of DPPH scavenging and the ferric reducing antioxidant power. Our study showed that freeze-drying ensured a better retention of essential nutrients and antioxidant components in the mushroom V. volvacea, while sun-drying led to greater losses of these compounds.
{"title":"Effects of drying methods on the biochemical and antioxidant properties of Volvariella volvacea from Côte d’Ivoire","authors":"Boidi Blaise Koffi, Oscar Jaurès Gbotognon, Songuimondenin Soro, E. Kouadio","doi":"10.21603/2308-4057-2024-2-601","DOIUrl":"https://doi.org/10.21603/2308-4057-2024-2-601","url":null,"abstract":"The wild mushroom Volvariella volvacea is widely picked and consumed in Côte d’Ivoire. However, it is highly perishable due to its high moisture content. This study aimed to determine the effects of three drying methods on the biochemical and mineral composition, as well as antioxidant properties, of V. volvacea powders. Three V. volvacea powders were obtained by sun drying, oven drying, and freeze-drying. Each powder was analyzed for its biochemical and mineral composition according to standard analytical methods. The powder methanolic extracts were analyzed for their antioxidant components by colorimetric methods or titration, while their antioxidant capacities were determined by using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) scavenging and the ferric reducing antioxidant power. The freeze-dried powder of V. volvacea had a better (lower) moisture content than the oven-dried and sun-dried powders. The highest protein, ash, and fiber contents were also recorded in the freeze-dried powder. In addition, freeze-drying provided the highest contents of iron, magnesium, sodium, and potassium. Regarding the antioxidant components, the freeze-dried powder showed the highest levels of total phenolic compounds, flavonoids, and vitamin C. Similarly, freeze-drying provided the best antioxidant capacities in terms of DPPH scavenging and the ferric reducing antioxidant power. Our study showed that freeze-drying ensured a better retention of essential nutrients and antioxidant components in the mushroom V. volvacea, while sun-drying led to greater losses of these compounds.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":"46 10","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139262458","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-17DOI: 10.21603/2308-4057-2024-2-607
I. Uchendu, O. A. Ikebunwa, Chidimma Okpagu
Every year, metabolic syndrome and cardiorenal diseases cause many deaths worldwide. African bitter leaf (Vernonia amygdalina) is known for its numerous therapeutic effects. Potentially, it can lower plasma lipid and glucose levels, which, in turn, may improve the condition of patients with the abovementioned diseases. This research featured the antihyperlipidemic and antihyperglycemic effects of methanol extract of V. amygdalina in an animal model of metabolic syndrome. Twenty albino rats were divided into four groups. Groups A to C were orally administered with ghee (3 mL/kg) + high-cholesterol diet (500 mg/kg) + high-sugar diet (10 mL/kg) to induce metabolic syndrome. Group A served as negative control and received no treatment with bitter leaf methanol extract. Groups B and C received 200 and 400 mg/kg of V. amygdalina methanol extract, respectively. Group D received no administration. The cardiorenal injuries and alterations in blood lipids and sugar levels wereassessed via various biochemical analyses. The combination of ghee + high-cholesterol diet + high-sugar diet triggered a significant elevation of creatine kinase myocardial band, lactate dehydrogenase, aspartate aminotransferase, triglycerides, total cholesterol, low density lipoprotein-cholesterol, glucose, urea, creatinine, and potassium levels. The histopathological results agreed with the biochemical findings. However, the treatment with 200 and 400 mg/kg of V. amygdalina methanol extract was able to inhibit the adverse alterations causing a dosedependent significant antihyperlipidemic and antihyperglycemic effect (p < 0.05). Bitter leaf (V. amygdalina) demonstrated cardiorenal protective effects and may be used to manage metabolic syndrome.
{"title":"Cardiorenal protective effects of extracts of bitter leaf (Vernonia amygdalina) in animal model of metabolic syndrome","authors":"I. Uchendu, O. A. Ikebunwa, Chidimma Okpagu","doi":"10.21603/2308-4057-2024-2-607","DOIUrl":"https://doi.org/10.21603/2308-4057-2024-2-607","url":null,"abstract":"Every year, metabolic syndrome and cardiorenal diseases cause many deaths worldwide. African bitter leaf (Vernonia amygdalina) is known for its numerous therapeutic effects. Potentially, it can lower plasma lipid and glucose levels, which, in turn, may improve the condition of patients with the abovementioned diseases. This research featured the antihyperlipidemic and antihyperglycemic effects of methanol extract of V. amygdalina in an animal model of metabolic syndrome. Twenty albino rats were divided into four groups. Groups A to C were orally administered with ghee (3 mL/kg) + high-cholesterol diet (500 mg/kg) + high-sugar diet (10 mL/kg) to induce metabolic syndrome. Group A served as negative control and received no treatment with bitter leaf methanol extract. Groups B and C received 200 and 400 mg/kg of V. amygdalina methanol extract, respectively. Group D received no administration. The cardiorenal injuries and alterations in blood lipids and sugar levels wereassessed via various biochemical analyses. The combination of ghee + high-cholesterol diet + high-sugar diet triggered a significant elevation of creatine kinase myocardial band, lactate dehydrogenase, aspartate aminotransferase, triglycerides, total cholesterol, low density lipoprotein-cholesterol, glucose, urea, creatinine, and potassium levels. The histopathological results agreed with the biochemical findings. However, the treatment with 200 and 400 mg/kg of V. amygdalina methanol extract was able to inhibit the adverse alterations causing a dosedependent significant antihyperlipidemic and antihyperglycemic effect (p < 0.05). Bitter leaf (V. amygdalina) demonstrated cardiorenal protective effects and may be used to manage metabolic syndrome.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":"48 6","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139264407","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：