Pub Date : 2020-10-14DOI: 10.7455/ijfs/9.2.2020.a6
H. Krajian
In this work, the exposure of people, through their diet, to polycyclic aromatic hydrocarbons (PAHs) has been assessed for the urban, rural, and general populations in Syria. The food categories consumed have been divided into major groups, and the health risk assessment on dietary exposure of PAHs determined in each food category. For this purpose, two approaches were used: incremental lifetime cancer risk (ILCR) and margin of exposure approach (MOE). The results showed that each of the following food categories: oils and fats, meat and meat products, vegetables, and cereals dominantly contribute in the dietary exposure of PAHs. Also their MOE values are the lowest. Additionally, they have higher ILCR values. Therefore, these groups are a main risk source to health. On the other hand, the dietary exposure of PAHs in each of urban, rural and general populations was of low health concern, whereas their ILCR values reached to 10E-05 in total food categories, nevertheless it remains lower than serious risk level (ILCR>10E-04). This work is the first study that is dealing with dietary exposure of PAHs and their health risk assessment in Syria.
{"title":"Estimation of the dietary exposure of polycyclic aromatic hydrocarbons in Syria and their health risks assessment","authors":"H. Krajian","doi":"10.7455/ijfs/9.2.2020.a6","DOIUrl":"https://doi.org/10.7455/ijfs/9.2.2020.a6","url":null,"abstract":"In this work, the exposure of people, through their diet, to polycyclic aromatic hydrocarbons (PAHs) has been assessed for the urban, rural, and general populations in Syria. The food categories consumed have been divided into major groups, and the health risk assessment on dietary exposure of PAHs determined in each food category. For this purpose, two approaches were used: incremental lifetime cancer risk (ILCR) and margin of exposure approach (MOE). The results showed that each of the following food categories: oils and fats, meat and meat products, vegetables, and cereals dominantly contribute in the dietary exposure of PAHs. Also their MOE values are the lowest. Additionally, they have higher ILCR values. Therefore, these groups are a main risk source to health. On the other hand, the dietary exposure of PAHs in each of urban, rural and general populations was of low health concern, whereas their ILCR values reached to 10E-05 in total food categories, nevertheless it remains lower than serious risk level (ILCR>10E-04). This work is the first study that is dealing with dietary exposure of PAHs and their health risk assessment in Syria.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46234500","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-14DOI: 10.7455/ijfs/9.2.2020.a5
C. E. Azuka, I. Nkama, Chinwendu R Eze, N. Danbaba, F. Asoiro
Imported rice is perceived to have better cooking properties than locally grown rice in Nigeria and it has increased its market share while reducing patronage for local rice. Rice in Nigeria has many applications, including consumption as whole cooked grain or dumpling or use as an adjunct in making beverages. Eighteen varieties of parboiled milled local rice and three imported rice varieties, coded Ip1, Ip2 and Ip3, were studied for their cooking and functional properties using standard methods. There was a significant (p<0.05) increase in the dimensions of all the rice varieties when cooked. There was a 25 g increase in the grain weight and an elongation ratio of more than 1.26 in all the rice varieties. Ghesua had the highest cooked grain weight (68.67 g) while Omor-Mas (6.00) and R-Bus (6.00) had the highest volume expansion ratio (VER). The VER was more than 3.00 for all the rice varieties. All the local rice varieties imbibed less water (17.67-25.33 ml) compared to the imported rice varieties (26.00-27.67ml) before they reached their optimum cooking time. The imported rice varieties were of soft gel consistency (89.67-73.50 mm) and intermediate amylose content (20.71-23.14 %) while the local rice varied in amylose and gel consistency. Abakiliki-Mas (27.00 mm) and R-8 (33.67 mm) were of hard gel-consistency, intermediate (21.11 %) and high amylose (27.21 %) content respectively and have not been exploited although they would be appropriate for making canned rice, dry mixes and rice-noodles.
{"title":"Cooking and functional properties of parboiled milled local rice marketed in the south-east zone of Nigeria","authors":"C. E. Azuka, I. Nkama, Chinwendu R Eze, N. Danbaba, F. Asoiro","doi":"10.7455/ijfs/9.2.2020.a5","DOIUrl":"https://doi.org/10.7455/ijfs/9.2.2020.a5","url":null,"abstract":"Imported rice is perceived to have better cooking properties than locally grown rice in Nigeria and it has increased its market share while reducing patronage for local rice. Rice in Nigeria has many applications, including consumption as whole cooked grain or dumpling or use as an adjunct in making beverages. Eighteen varieties of parboiled milled local rice and three imported rice varieties, coded Ip1, Ip2 and Ip3, were studied for their cooking and functional properties using standard methods. There was a significant (p<0.05) increase in the dimensions of all the rice varieties when cooked. There was a 25 g increase in the grain weight and an elongation ratio of more than 1.26 in all the rice varieties. Ghesua had the highest cooked grain weight (68.67 g) while Omor-Mas (6.00) and R-Bus (6.00) had the highest volume expansion ratio (VER). The VER was more than 3.00 for all the rice varieties. All the local rice varieties imbibed less water (17.67-25.33 ml) compared to the imported rice varieties (26.00-27.67ml) before they reached their optimum cooking time. The imported rice varieties were of soft gel consistency (89.67-73.50 mm) and intermediate amylose content (20.71-23.14 %) while the local rice varied in amylose and gel consistency. Abakiliki-Mas (27.00 mm) and R-8 (33.67 mm) were of hard gel-consistency, intermediate (21.11 %) and high amylose (27.21 %) content respectively and have not been exploited although they would be appropriate for making canned rice, dry mixes and rice-noodles.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45345232","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. B. V. Mbozo, C. A. Kayath, S. Mokémiabeka, Etienne Nguimbi
The objective of this work was to assess the health risks associated with the consumption of minced meat sandwiches, sold in the informal sector in Brazzaville in the Republic of Congo. A survey on the application of hygiene rules was conducted in parallel with a bacteriological analysis of cooked minced meat. The enterobacteria isolated from this food were identified and antibiotic resistance testing was performed. The investigation revealed shortcomings in respect of basic hygiene rules, and 56% of the sandwiches analyzed were of bacteriological quality unsatisfactory. The non-compliance of the sandwiches was caused mainly by the presence total aerobic mesophilic flora (71.43%) and total coliforms (57.14%). In contrast, not all samples were contaminated with anaerobes sulfito-reducting bacteria and Salmonella. Five species of Enterobacteriaceae were identified: Escherichia coli (35.30%), Proteus vulgaris (11.76%), Klebsiella oxytoca (11.76%), Citrobacter spp. (23.53%) and Enterobacter cloacae (17.65%). Of these, 42.65% were resistant to 75% of antibiotics tested: Cefalexin (17.24%), Ceftriaxone (48.28%) and Norfloxacin (34.48%). In contrast, all strains were sensitive to Nitrofurantoin. Minced meat sandwiches sold in informal sector in Brazzaville can be source of enteropathogens, susceptible to expose consumers to foods poisonings.
{"title":"Assessment of Health Risks Related to the Consumption of Minced Meat Sandwich","authors":"A. B. V. Mbozo, C. A. Kayath, S. Mokémiabeka, Etienne Nguimbi","doi":"10.5296/jfs.v9i1.17106","DOIUrl":"https://doi.org/10.5296/jfs.v9i1.17106","url":null,"abstract":"The objective of this work was to assess the health risks associated with the consumption of minced meat sandwiches, sold in the informal sector in Brazzaville in the Republic of Congo. A survey on the application of hygiene rules was conducted in parallel with a bacteriological analysis of cooked minced meat. The enterobacteria isolated from this food were identified and antibiotic resistance testing was performed. The investigation revealed shortcomings in respect of basic hygiene rules, and 56% of the sandwiches analyzed were of bacteriological quality unsatisfactory. The non-compliance of the sandwiches was caused mainly by the presence total aerobic mesophilic flora (71.43%) and total coliforms (57.14%). In contrast, not all samples were contaminated with anaerobes sulfito-reducting bacteria and Salmonella. Five species of Enterobacteriaceae were identified: Escherichia coli (35.30%), Proteus vulgaris (11.76%), Klebsiella oxytoca (11.76%), Citrobacter spp. (23.53%) and Enterobacter cloacae (17.65%). Of these, 42.65% were resistant to 75% of antibiotics tested: Cefalexin (17.24%), Ceftriaxone (48.28%) and Norfloxacin (34.48%). In contrast, all strains were sensitive to Nitrofurantoin. Minced meat sandwiches sold in informal sector in Brazzaville can be source of enteropathogens, susceptible to expose consumers to foods poisonings.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72802694","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-04-13DOI: 10.7455/ijfs/9.1.2020.a6
A. N. Al-Kuraieef, A. Alshawi
This research was undertaken to investigate the effect of gamma rays at dose rates of 5.0, 10.0 and 15.0 kGy on the chemical composition of essential oils, total antioxidants, total flavonoids and total phenols, as well as the antioxidant activity and the thiobarbituric acid (TBA) and the free radical-scavenging activity (DPPH) of thyme. Radiation processing increased the total phenols, total flavonoids and total antioxidants of thyme, and moderate changes were detected at doses of 5 and 10 kGy for the essential oils. Thymol was sensitive to irradiation, especially at 15.0 kGy doses. In addition, the evaluation of antioxidant activity using DPPH radical-scavenging activity indicated some decreases of antioxidant activity in irradiated samples, while thyme exposed to doses of 10 and 15 kGy exhibited a significant increase in TBA values. The irradiation process can facilitate the utilisation of thyme as a preservative ingredient in the food and pharmaceutical industry.
{"title":"The effect of gamma irradiation on the essential oils and antioxidants in dried thyme","authors":"A. N. Al-Kuraieef, A. Alshawi","doi":"10.7455/ijfs/9.1.2020.a6","DOIUrl":"https://doi.org/10.7455/ijfs/9.1.2020.a6","url":null,"abstract":"This research was undertaken to investigate the effect of gamma rays at dose rates of 5.0, 10.0 and 15.0 kGy on the chemical composition of essential oils, total antioxidants, total flavonoids and total phenols, as well as the antioxidant activity and the thiobarbituric acid (TBA) and the free radical-scavenging activity (DPPH) of thyme. Radiation processing increased the total phenols, total flavonoids and total antioxidants of thyme, and moderate changes were detected at doses of 5 and 10 kGy for the essential oils. Thymol was sensitive to irradiation, especially at 15.0 kGy doses. In addition, the evaluation of antioxidant activity using DPPH radical-scavenging activity indicated some decreases of antioxidant activity in irradiated samples, while thyme exposed to doses of 10 and 15 kGy exhibited a significant increase in TBA values. The irradiation process can facilitate the utilisation of thyme as a preservative ingredient in the food and pharmaceutical industry.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42861290","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-04-13DOI: 10.7455/ijfs/9.1.2020.a4
A. Marinopoulou, M. Papageorgiou, M. Irakli, D. Gerasopoulos
Black and green olive pulp was added to wheat bread formulation at different levels (5, 10, 15%) with the aim to improve its nutritional value by enhancing the phenolic content and antioxidant capacity. Additionally, the effects of the fortification with olive pulp on the physical characteristics, staling rate and overall consumer acceptability of the formulated breads were explored. Both olive pulps exhibited significantly higher antioxidant activity than refined wheat flour. Baking imparted an impressive increase in TPC, TFC and antioxidant activity of breads as revealed by comparison of experimental with theoretical values but returned significant differences only in the case of TPC when a two-tailed t-test for paired data was applied. Texture measurements showed a substantial increase in hardness with storage along with decreasing loaf volume and increased density. Hydroxytyrosol was the major phenolic compound of fortified breads followed by tyrosol. Olive pulp could be incorporated in a bread formulation without interfering with the general sensory acceptability.
{"title":"Effect of olive pulp enrichment on physicochemical and antioxidant properties of wheat bread","authors":"A. Marinopoulou, M. Papageorgiou, M. Irakli, D. Gerasopoulos","doi":"10.7455/ijfs/9.1.2020.a4","DOIUrl":"https://doi.org/10.7455/ijfs/9.1.2020.a4","url":null,"abstract":"Black and green olive pulp was added to wheat bread formulation at different levels (5, 10, 15%) with the aim to improve its nutritional value by enhancing the phenolic content and antioxidant capacity. Additionally, the effects of the fortification with olive pulp on the physical characteristics, staling rate and overall consumer acceptability of the formulated breads were explored. Both olive pulps exhibited significantly higher antioxidant activity than refined wheat flour. Baking imparted an impressive increase in TPC, TFC and antioxidant activity of breads as revealed by comparison of experimental with theoretical values but returned significant differences only in the case of TPC when a two-tailed t-test for paired data was applied. Texture measurements showed a substantial increase in hardness with storage along with decreasing loaf volume and increased density. Hydroxytyrosol was the major phenolic compound of fortified breads followed by tyrosol. Olive pulp could be incorporated in a bread formulation without interfering with the general sensory acceptability.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41656571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-04-13DOI: 10.7455/ijfs/9.1.2020.a8
D. Mohite, Roji B. Waghmare
The aim of this study was to examine the effects of coriander powder substitutions at various proportions in biscuits. The coriander leaf powder (CLP) was rich in essential minerals like calcium (2805.46 mg/100 g), iron (42.1 mg/100 g) and phosphorous (44.36 mg/100g). The scavenging activity of CLP was 93.34% and the total phenolic content was found to be 40.43 μg/ ml GAE. The biscuits were prepared using 10, 20 and 30% CLP and were baked at 180 °C for 17 minutes. Biscuits were evaluated for their nutritional composition, antioxidant activities, phenolic content, texture, sensory quality and shelf life over 21 days. The macronutrients, antioxidant activities, phenolic content and hardness increased with increasing concentrations of coriander powder. According to the overall acceptability scores from sensory evaluation, 10% and 20% CLP supplemented biscuits were more acceptable than 30% CLP supplemented biscuits.
{"title":"The fortification of biscuits with coriander leaf powder and its effect on physico-chemical, antioxidant, nutritional and organoleptic characteristics","authors":"D. Mohite, Roji B. Waghmare","doi":"10.7455/ijfs/9.1.2020.a8","DOIUrl":"https://doi.org/10.7455/ijfs/9.1.2020.a8","url":null,"abstract":"The aim of this study was to examine the effects of coriander powder substitutions at various proportions in biscuits. The coriander leaf powder (CLP) was rich in essential minerals like calcium (2805.46 mg/100 g), iron (42.1 mg/100 g) and phosphorous (44.36 mg/100g). The scavenging activity of CLP was 93.34% and the total phenolic content was found to be 40.43 μg/ ml GAE. The biscuits were prepared using 10, 20 and 30% CLP and were baked at 180 °C for 17 minutes. Biscuits were evaluated for their nutritional composition, antioxidant activities, phenolic content, texture, sensory quality and shelf life over 21 days. The macronutrients, antioxidant activities, phenolic content and hardness increased with increasing concentrations of coriander powder. According to the overall acceptability scores from sensory evaluation, 10% and 20% CLP supplemented biscuits were more acceptable than 30% CLP supplemented biscuits.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45886528","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-04-13DOI: 10.7455/ijfs/9.1.2020.a7
Amit Lohan, R. Kaushik, V. Bansal, Kamal Gandhi
Bakery products are generally made up of refined wheat flour that may be deficient in both fibre and essential fatty acids. In this study α-linolenic acid and fibre enriched rusk using flax seeds and finger millet were developed. The proportions of finger millet, flax seed and wheat flours were optimized using Response Surface Methodology (RSM). On the basis of fibre and ALA content and baking quality characteristics of rusk 13.13%, 6.0% and 80.6% of finger millet, flax seed and wheat flours, respectively was finalized. The developed rusk contained 4.81% fibre and 1.36% α-linolenic acid. Wet and dry gluten content, SDS sedimentation, falling number, dough raising capacity of yeast and baking time of mixed flour of these components were statistically (p>0.05) similar to that of wheat flour (control). However, higher loaf weight and lower loaf height was observed in mixed flour rusk in comparison to control rusk. α-linolenic acid and fibres enriched rusk were developed with similar quality parameters and improved functional properties.
{"title":"Flax seeds and finger millet enriched functional rusk","authors":"Amit Lohan, R. Kaushik, V. Bansal, Kamal Gandhi","doi":"10.7455/ijfs/9.1.2020.a7","DOIUrl":"https://doi.org/10.7455/ijfs/9.1.2020.a7","url":null,"abstract":"Bakery products are generally made up of refined wheat flour that may be deficient in both fibre and essential fatty acids. In this study α-linolenic acid and fibre enriched rusk using flax seeds and finger millet were developed. The proportions of finger millet, flax seed and wheat flours were optimized using Response Surface Methodology (RSM). On the basis of fibre and ALA content and baking quality characteristics of rusk 13.13%, 6.0% and 80.6% of finger millet, flax seed and wheat flours, respectively was finalized. The developed rusk contained 4.81% fibre and 1.36% α-linolenic acid. Wet and dry gluten content, SDS sedimentation, falling number, dough raising capacity of yeast and baking time of mixed flour of these components were statistically (p>0.05) similar to that of wheat flour (control). However, higher loaf weight and lower loaf height was observed in mixed flour rusk in comparison to control rusk. α-linolenic acid and fibres enriched rusk were developed with similar quality parameters and improved functional properties.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48264204","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-04-13DOI: 10.7455/ijfs/9.1.2020.a5
S. Roidoung, Napatsawan Ponta, Ruttapong Intisan
Whole mango peel powder and fibre extracted from mango peel were investigated as potential ingredients to replace salt and phosphate in chicken marinade. Whole mango peel powder possessed higher water absorption capacity than mango peel fibre, 4.57% and 1.47%, respectively (P 0.05). Purified pectin and sorbitol syrup were also used to compare the water holding capacity in marinated chicken breasts. Mango peel ingredients exhibited less cooking loss than pectin and sorbitol syrup, however, higher cooking loss than sodium tripolyphosphate (STPP) and NaCl (P > 0.05). Marinating with mango peel ingredients significantly increased a* value of chicken breasts after cooking, while L* and b* values were similar in marinating with NaCl (P > 0.05). Hardness of frozen fully cooked chicken breast was measured after thawing. The lowest shear force of 7.13 N was observed in chicken breasts marinated with mango peel fibre (P < 0.05), while the hardness of chicken breasts marinated with whole mango peel powder was not significant different from STPP and NaCl treatments. Results from this study revealed a potential approach of utilizing fruit waste as an ingredient to substitute phosphate and salt in chicken marinade.
{"title":"Mango peel ingredient as salt and phosphate replacement in chicken breast marinade","authors":"S. Roidoung, Napatsawan Ponta, Ruttapong Intisan","doi":"10.7455/ijfs/9.1.2020.a5","DOIUrl":"https://doi.org/10.7455/ijfs/9.1.2020.a5","url":null,"abstract":"Whole mango peel powder and fibre extracted from mango peel were investigated as potential ingredients to replace salt and phosphate in chicken marinade. Whole mango peel powder possessed higher water absorption capacity than mango peel fibre, 4.57% and 1.47%, respectively (P 0.05). Purified pectin and sorbitol syrup were also used to compare the water holding capacity in marinated chicken breasts. Mango peel ingredients exhibited less cooking loss than pectin and sorbitol syrup, however, higher cooking loss than sodium tripolyphosphate (STPP) and NaCl (P > 0.05). Marinating with mango peel ingredients significantly increased a* value of chicken breasts after cooking, while L* and b* values were similar in marinating with NaCl (P > 0.05). Hardness of frozen fully cooked chicken breast was measured after thawing. The lowest shear force of 7.13 N was observed in chicken breasts marinated with mango peel fibre (P < 0.05), while the hardness of chicken breasts marinated with whole mango peel powder was not significant different from STPP and NaCl treatments. Results from this study revealed a potential approach of utilizing fruit waste as an ingredient to substitute phosphate and salt in chicken marinade.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45197988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-04-13DOI: 10.7455/ijfs/9.1.2020.a2
V. Popova, T. Ivanova, A. Stoyanova, V. Nikolova, M. Docheva, T. H. Hristeva, S. Damyanova, N. Nikolov
Nicotiana rustica L. (Aztec tobacco) is the only Nicotiana species, except common tobacco ( N. tabacum L.), which is cultivated for tabacco products. The leaves of N. rustica , however, accumulate various specialized metabolites of potential interest. Therefore, the objective of this study was to evaluate certain classes of metabolites (by HPLC and GC-MS) in the leaves, the essential oil (EO), concrete and resinoid of N. rustica . Three pentacyclic triterpenes were identified in the leaves (by HPLC): betulin (252.78 µg g -1 ), betulinic (182.53 µg g -1 ) and oleanolic (69.44 µg g -1 ) acids. The dominant free phenolic acids in the leaves (by HPLC) were rosmarinic (4257.38 µg g -1 ) and chlorogenic (1714.40 µg g -1 ), and conjugated forms of vanillic (3445.71 µg g -1 ), sinapic (1963.11 µg g -1 ), and syringic (1784.96 µg g -1 ). The major flavonoids in the leaves were luteolin (960.44 µg g -1 ), apigenin (880.66 µg g -1 ) and hyperosid (780.72 µg g -1 ). The GS-MS profiling of the EO identified 19 components and the major ones were phytol (43.68 %) , solanone (5.54 % ) , cis-5- b utyl-4-methyldihydrofuran-2(3H)-one (5 . 23 % ) , dihydro-β-ionone (4.25 % ) , α-ionene (3 . 54 % ) , and β-damascenone ( 3. 03 % ) . The major volatiles in the concrete were isoamyl alcohol (28 . 82 %), oxynicotine ( 9 . 02 %), phytol ( 7.80 %), 4-mеthyl-1-penthanol ( 6 . 33 %), cotinine ( 5.55 %) and 3-metyl-3-penthanol ( 4.09 %). Resinoid composition was dominant by nicotine ( 39 . 75 % ), phytol ( 11 . 23 %), eicosane ( 4 . 88 %), diethyl phthalate ( 4 . 19 %), dibutyl phthalate ( 3 . 48 %) and solanone ( 3 . 27 %) . Concrete and resinoid showed weak antibacterial activity . These results create grounds for considering N. rustica as a source to obtain aroma or other bioproducts.
{"title":"Chemical constituents in leaves and aroma products of Nicotiana rustica L. tobacco","authors":"V. Popova, T. Ivanova, A. Stoyanova, V. Nikolova, M. Docheva, T. H. Hristeva, S. Damyanova, N. Nikolov","doi":"10.7455/ijfs/9.1.2020.a2","DOIUrl":"https://doi.org/10.7455/ijfs/9.1.2020.a2","url":null,"abstract":"Nicotiana rustica L. (Aztec tobacco) is the only Nicotiana species, except common tobacco ( N. tabacum L.), which is cultivated for tabacco products. The leaves of N. rustica , however, accumulate various specialized metabolites of potential interest. Therefore, the objective of this study was to evaluate certain classes of metabolites (by HPLC and GC-MS) in the leaves, the essential oil (EO), concrete and resinoid of N. rustica . Three pentacyclic triterpenes were identified in the leaves (by HPLC): betulin (252.78 µg g -1 ), betulinic (182.53 µg g -1 ) and oleanolic (69.44 µg g -1 ) acids. The dominant free phenolic acids in the leaves (by HPLC) were rosmarinic (4257.38 µg g -1 ) and chlorogenic (1714.40 µg g -1 ), and conjugated forms of vanillic (3445.71 µg g -1 ), sinapic (1963.11 µg g -1 ), and syringic (1784.96 µg g -1 ). The major flavonoids in the leaves were luteolin (960.44 µg g -1 ), apigenin (880.66 µg g -1 ) and hyperosid (780.72 µg g -1 ). The GS-MS profiling of the EO identified 19 components and the major ones were phytol (43.68 %) , solanone (5.54 % ) , cis-5- b utyl-4-methyldihydrofuran-2(3H)-one (5 . 23 % ) , dihydro-β-ionone (4.25 % ) , α-ionene (3 . 54 % ) , and β-damascenone ( 3. 03 % ) . The major volatiles in the concrete were isoamyl alcohol (28 . 82 %), oxynicotine ( 9 . 02 %), phytol ( 7.80 %), 4-mеthyl-1-penthanol ( 6 . 33 %), cotinine ( 5.55 %) and 3-metyl-3-penthanol ( 4.09 %). Resinoid composition was dominant by nicotine ( 39 . 75 % ), phytol ( 11 . 23 %), eicosane ( 4 . 88 %), diethyl phthalate ( 4 . 19 %), dibutyl phthalate ( 3 . 48 %) and solanone ( 3 . 27 %) . Concrete and resinoid showed weak antibacterial activity . These results create grounds for considering N. rustica as a source to obtain aroma or other bioproducts.","PeriodicalId":37817,"journal":{"name":"International Journal of Food Studies","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44598163","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-04-13DOI: 10.7455/ijfs/9.1.2020.a9
I. A. Bulushi, N. Guizani, M. Ayyash, M. A. Za'abi, A. Abushelaibi, H. Deeth, Zahra S. Al Kharousi, Fathiya Al Hamadani, Salha Al Maskari, Jamila H. Al-Kalbani
This study aimed to elucidate the effect of ambient storage (23±2°C, 68% RH) on the bacterial load and diversity, biogenic amines and lipids oxidation in traditional dried anchovy ( E. punctifer ) in order to evaluate its safety, quality and stability during 12 weeks of storage. Total aerobic bacteria (TAB), Staphylococcus aureus , Enterobacteriaceae (ENT), histidine decarboxylating bacteria (HDB), lysine decarboxylating bacteria (LDB) and ornithine decarboxylating bacteria (ODB) were enumerated and identified by conventional, VITEK 2 compact and sequencing of 16S rRNA gene methods. Histamine, cadaverine and putrescine contents were determined by high performance liquid chromatography. Lipid oxidation was evaluated by peroxide value (PV). Total aerobic bacteria, S. aureus , ENT, HDB, LDB and ODB initial counts of log 10 4.9 ± 0.85, 3.7 ± 0.57, 4.2 ± 0.05, 3.7 ± 0.72, 3.9 ± 0.40 and 4.1 ± 0.24 CFU/g respectively did not significantly change ( p > 0.05) during 12 weeks of storage. A high bacterial diversity of 27 species belonging to 20 genera was found, with the dominance of S. aureus , Acinetobacter lwoffii and S. warneri and the first incidence of Psychrobacter celer , Desemzia incerta , Granulicatella elegans and Bhargavaea indica in dried fish. Initial histamine, cadaverine and putrescine contents and PV of 5.2 ± 4.3, 8.5 ± 1.9 and 5.8 ± 0.6 mg/100g and 0.19 ± 0.02 meq/kg respectively did not significantly change ( p > 0.05) during 12 weeks of storage. This study found that ambient storage at 23±2°C, 68% RH for 12 weeks did not affect the bacterial load, biogenic amines and lipids, and that the dried anchovy remained microbiologically safe and of good quality.
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