Pub Date : 2024-03-30DOI: 10.26656/fr.2017.8(2).982
T.H. Nguyen, C. Nguyen
Rice beer is a value-added product from rice since it consists of enough conditions for making beer. To produce the best caramelized malt from IR50404 rice variety, understanding the effects of processing conditions on change of amino acids, reducing sugar and total polyphenols is very important for developing such rice beer processing. Changes in chemical compositions and enzyme activities in caramelized malt processed from IR50404 rice variety were understood. Suitable germination conditions were indicated, including a soaking temperature of 30oC for 24 hrs, degree of steeping of 35- 36% and germination time of 4 days at 30oC. Green rice malt was incubated at 40-70oC for 30-120 mins. Then, rice malt was roasted at different temperatures of 125-200oC for 30-90 mins. The results showed that both tempering and roasting processes changed the concentration of polyphenols, reducing sugars and amino acids. When green malt was incubated at 50°C for 60 mins, reducing sugars, amino acids and polyphenol content (TPC) increased by 2 times (102.72 mg/g), 1.8 times (9.08 mg/g) and 1.5 times (4.26 mg GAE/g) respectively corresponding to the improvement of the amylase and protease activity. Moreover, there were maximum increases in phenolic compounds in roasted malt at 125 and 150°C for 45 and 75 mins for tempered malt and green malt, respectively. In contrast, higher heat treatment (roasted at 175-200°C) resulted in reducing the levels of all evaluated variables. Thus, malting with a moderate thermal treatment (125-150°C) could be considered an effective process to enrich (or enhance) antioxidants in rice grains for their further use as a functional ingredient in malt and beer production.
{"title":"Effects of processing conditions on change of amino acids, reducing sugar and\u0000total polyphenols of caramelized malt produced from IR50404 rice variety","authors":"T.H. Nguyen, C. Nguyen","doi":"10.26656/fr.2017.8(2).982","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).982","url":null,"abstract":"Rice beer is a value-added product from rice since it consists of enough conditions for\u0000making beer. To produce the best caramelized malt from IR50404 rice variety,\u0000understanding the effects of processing conditions on change of amino acids, reducing\u0000sugar and total polyphenols is very important for developing such rice beer processing.\u0000Changes in chemical compositions and enzyme activities in caramelized malt processed\u0000from IR50404 rice variety were understood. Suitable germination conditions were\u0000indicated, including a soaking temperature of 30oC for 24 hrs, degree of steeping of 35-\u000036% and germination time of 4 days at 30oC. Green rice malt was incubated at 40-70oC\u0000for 30-120 mins. Then, rice malt was roasted at different temperatures of 125-200oC for\u000030-90 mins. The results showed that both tempering and roasting processes changed the\u0000concentration of polyphenols, reducing sugars and amino acids. When green malt was\u0000incubated at 50°C for 60 mins, reducing sugars, amino acids and polyphenol content\u0000(TPC) increased by 2 times (102.72 mg/g), 1.8 times (9.08 mg/g) and 1.5 times (4.26 mg\u0000GAE/g) respectively corresponding to the improvement of the amylase and protease\u0000activity. Moreover, there were maximum increases in phenolic compounds in roasted malt\u0000at 125 and 150°C for 45 and 75 mins for tempered malt and green malt, respectively. In\u0000contrast, higher heat treatment (roasted at 175-200°C) resulted in reducing the levels of all\u0000evaluated variables. Thus, malting with a moderate thermal treatment (125-150°C) could\u0000be considered an effective process to enrich (or enhance) antioxidants in rice grains for\u0000their further use as a functional ingredient in malt and beer production.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"50 20","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140363186","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 : 2024-03-30DOI: 10.26656/fr.2017.8(s2).28
D. Widowati, Siswanti, R. Anandito, L. Purnamayati
Catfish oil (CFO) is an oil product that can be obtained through catfish extraction by the dry rendering method and followed by a purification procedure. Fish oil has a high content of unsaturated fatty acid and is susceptible to oxidation and hydrolysis processes leading to a decrease in physical and chemical quality. Rice bran oil (RBO) which is rich in phenolic acid has a good antioxidant potential to inhibit the deterioration of fish oil during storage. This study aimed to determine the effect of the CFO and the RBO ratio on the physical and chemical quality of the CFO with the RBO addition during room temperature storage. This research used a completely randomized design with one factor. Data were analyzed by one-way analysis of variance method and continued by Duncan’s Multiple Range Tests (p<0.05). The ratio of CFO:RBO was 100:0, 90:10, 80:20, 70:30 and 60:40. Data were taken at storage times of weeks 0, 2, 4 and 6. Based on the results obtained, the ratio of 60(CFO):40(RBO) at week 0 has the best physical and chemical quality. It can be concluded that the addition of RBO on CFO effectively inhibits the hydrolysis and oxidation damage up to 6 weeks of room temperature storage.
{"title":"The changes in the physical and chemical quality of catfish oil (Pangasius sp.)\u0000with rice bran oil addition during room temperature storage","authors":"D. Widowati, Siswanti, R. Anandito, L. Purnamayati","doi":"10.26656/fr.2017.8(s2).28","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s2).28","url":null,"abstract":"Catfish oil (CFO) is an oil product that can be obtained through catfish extraction by the\u0000dry rendering method and followed by a purification procedure. Fish oil has a high content\u0000of unsaturated fatty acid and is susceptible to oxidation and hydrolysis processes leading\u0000to a decrease in physical and chemical quality. Rice bran oil (RBO) which is rich in\u0000phenolic acid has a good antioxidant potential to inhibit the deterioration of fish oil during\u0000storage. This study aimed to determine the effect of the CFO and the RBO ratio on the\u0000physical and chemical quality of the CFO with the RBO addition during room temperature\u0000storage. This research used a completely randomized design with one factor. Data were\u0000analyzed by one-way analysis of variance method and continued by Duncan’s Multiple\u0000Range Tests (p<0.05). The ratio of CFO:RBO was 100:0, 90:10, 80:20, 70:30 and 60:40.\u0000Data were taken at storage times of weeks 0, 2, 4 and 6. Based on the results obtained, the\u0000ratio of 60(CFO):40(RBO) at week 0 has the best physical and chemical quality. It can be\u0000concluded that the addition of RBO on CFO effectively inhibits the hydrolysis and\u0000oxidation damage up to 6 weeks of room temperature storage.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"40 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140363737","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 : 2024-03-30DOI: 10.26656/fr.2017.8(s2).14
H. Z. Amanah, E. Pratiwi, D. N. Rahmi, M. Pahlawan, R. Masithoh
Visible near-infrared (Vis-NIR) spectroscopy is less accurate for detecting -OH molecules, therefore, the use of Vis-NIR spectroscopy is challenging for samples containing high water content, such as fruits. However, as Vis-NIR spectroscopy is a portable and economical instrument, it can be used in the field by small-scale farmers. This study aimed to evaluate Vis-NIR spectra to measure water content in fruits. Four fruits were used in this study, including dragon fruit, guava, sapodilla and banana (100 pieces each). All fruits were randomly divided into a calibration set (two-thirds of the samples) and a prediction set (one-third of the samples). Water content was predicted using partial least square regression (PLSR) analysis. The PLSR calibration model had a coefficient of determination (R²) of 0.29 for dragon fruit, 0.63 for guava, 0.62 for sapodilla and 0.80 for banana. The prediction model had an R² of 0.11 for dragon fruit, 0.63 for guava, 0.52 for sapodilla and 0.75 for banana. These results show that Vis-NIR spectroscopy has the potential to predict water content in relatively low water-content fruits, such as bananas.
{"title":"Non-destructive determination of water content in fruits using Vis-NIR\u0000spectroscopy","authors":"H. Z. Amanah, E. Pratiwi, D. N. Rahmi, M. Pahlawan, R. Masithoh","doi":"10.26656/fr.2017.8(s2).14","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s2).14","url":null,"abstract":"Visible near-infrared (Vis-NIR) spectroscopy is less accurate for detecting -OH\u0000molecules, therefore, the use of Vis-NIR spectroscopy is challenging for samples\u0000containing high water content, such as fruits. However, as Vis-NIR spectroscopy is a\u0000portable and economical instrument, it can be used in the field by small-scale farmers.\u0000This study aimed to evaluate Vis-NIR spectra to measure water content in fruits. Four\u0000fruits were used in this study, including dragon fruit, guava, sapodilla and banana (100\u0000pieces each). All fruits were randomly divided into a calibration set (two-thirds of the\u0000samples) and a prediction set (one-third of the samples). Water content was predicted\u0000using partial least square regression (PLSR) analysis. The PLSR calibration model had a\u0000coefficient of determination (R²) of 0.29 for dragon fruit, 0.63 for guava, 0.62 for\u0000sapodilla and 0.80 for banana. The prediction model had an R² of 0.11 for dragon fruit,\u00000.63 for guava, 0.52 for sapodilla and 0.75 for banana. These results show that Vis-NIR\u0000spectroscopy has the potential to predict water content in relatively low water-content\u0000fruits, such as bananas.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"47 20","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140363978","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 : 2024-03-30DOI: 10.26656/fr.2017.8(s2).47
R.B. Nuary, L. Maghfira, D. P. Suleman, A. N. Rochmah, F. Zulfa, R.B.K. Anandita
The production of ice cream with the basic ingredients of brown rice milk is carried out to increase the consumption of antioxidants derived from brown rice (Oryza nivara). This is because the plant is less consumed due to its rough texture. The recent development of brown rice ice cream (BRICE) is intended to expand the use of the plant into a common commodity. Previous investigations have established that stabilizers are required in ice cream production, although only a few used natural stabilizers such as alginate. Therefore, this study aimed to determine the effect of adding the different concentrations of alginate from brown seaweed Laminaria sp. on the physical characteristic, namely melting power, viscosity, overrun, total dissolved solids, chemical properties, which include protein, fat, as well as antioxidant activity and hedonic level of BRICE. The concentration of alginate used was at 0.025%, 0.05%, 0.075%, and 0.1%, while the data collected were analyzed using analysis of variance (ANOVA) and Duncan’s test. The result showed that the addition of different alginate concentrations had a significant effect on the value of the parameters observed.
{"title":"The effect of alginate extract on the properties of brown rice (Oryza nivara) ice\u0000cream","authors":"R.B. Nuary, L. Maghfira, D. P. Suleman, A. N. Rochmah, F. Zulfa, R.B.K. Anandita","doi":"10.26656/fr.2017.8(s2).47","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s2).47","url":null,"abstract":"The production of ice cream with the basic ingredients of brown rice milk is carried out to\u0000increase the consumption of antioxidants derived from brown rice (Oryza nivara). This is\u0000because the plant is less consumed due to its rough texture. The recent development of\u0000brown rice ice cream (BRICE) is intended to expand the use of the plant into a common\u0000commodity. Previous investigations have established that stabilizers are required in ice\u0000cream production, although only a few used natural stabilizers such as alginate. Therefore,\u0000this study aimed to determine the effect of adding the different concentrations of alginate\u0000from brown seaweed Laminaria sp. on the physical characteristic, namely melting power,\u0000viscosity, overrun, total dissolved solids, chemical properties, which include protein, fat,\u0000as well as antioxidant activity and hedonic level of BRICE. The concentration of alginate\u0000used was at 0.025%, 0.05%, 0.075%, and 0.1%, while the data collected were analyzed\u0000using analysis of variance (ANOVA) and Duncan’s test. The result showed that the\u0000addition of different alginate concentrations had a significant effect on the value of the\u0000parameters observed.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"35 21","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140361954","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 : 2024-03-30DOI: 10.26656/fr.2017.8(s2).53
F. Mushollini, H. Salimo, L.R. Kartikasari
Purple sweet potato is a local food that entails health functions for the human body. The use of purple sweet potato in the production of cookies provides adequate and potential nutrition as a functional food. As a source of carbohydrates, purple sweet potato is enriched with vitamins and minerals such as calcium, iron, and antioxidants and displays a unique colour. The addition of protein source food ingredients, tempeh flour, for instance, is essential to complement the nutritional value of cookies’ protein. This study aimed to analyse the nutritional value and sensory acceptability on cookies of purple sweet potato and tempeh flour. Cookies were tested proximately and for sensory acceptability (colour, flavour, texture, taste and overall parameters) with the ratios of purple sweet potato flour and tempeh flour, comprising 100:1 (FC01), 95:5 (FC02), 90:10 (FC03), 85:15 (FC04), and 80:20 (FC05). The results showed that cookies had moisture (2.05-4.28%), ash (1.05- 4.18%), protein (8.06-22.31%), fat (4.19-7.61%), and carbohydrate (63.85-82.42%) content. The result of sensory acceptability showed that there was a significant difference on the aroma of the cookies by adding purple sweet potato flour and tempeh flour. Tempeh flour can increase the protein content of cookies. The most preferred cookies is group of cookies with treatment FC02, had 80% of purple sweet potato flour and 20% tempeh flour.
{"title":"Cookies of purple sweet potato and tempeh flour as functional foods: nutritional\u0000value and sensory acceptability","authors":"F. Mushollini, H. Salimo, L.R. Kartikasari","doi":"10.26656/fr.2017.8(s2).53","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s2).53","url":null,"abstract":"Purple sweet potato is a local food that entails health functions for the human body. The\u0000use of purple sweet potato in the production of cookies provides adequate and potential\u0000nutrition as a functional food. As a source of carbohydrates, purple sweet potato is\u0000enriched with vitamins and minerals such as calcium, iron, and antioxidants and displays a\u0000unique colour. The addition of protein source food ingredients, tempeh flour, for instance,\u0000is essential to complement the nutritional value of cookies’ protein. This study aimed to\u0000analyse the nutritional value and sensory acceptability on cookies of purple sweet potato\u0000and tempeh flour. Cookies were tested proximately and for sensory acceptability (colour,\u0000flavour, texture, taste and overall parameters) with the ratios of purple sweet potato flour\u0000and tempeh flour, comprising 100:1 (FC01), 95:5 (FC02), 90:10 (FC03), 85:15 (FC04),\u0000and 80:20 (FC05). The results showed that cookies had moisture (2.05-4.28%), ash (1.05-\u00004.18%), protein (8.06-22.31%), fat (4.19-7.61%), and carbohydrate (63.85-82.42%)\u0000content. The result of sensory acceptability showed that there was a significant difference\u0000on the aroma of the cookies by adding purple sweet potato flour and tempeh flour.\u0000Tempeh flour can increase the protein content of cookies. The most preferred cookies is\u0000group of cookies with treatment FC02, had 80% of purple sweet potato flour and 20%\u0000tempeh flour.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"29 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140362254","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 : 2024-03-30DOI: 10.26656/fr.2017.8(2).621
P. Khanema, A. Srisuwan, J. Manasathien
The production chain is impacted by an overabundance of large fruit Bird’s eye chili (Capsicum annuum L. cv. Superhot) on the market. Another way to make the most of the potential of raw materials for product development is to supplement the data on phytochemicals and antioxidative activity by segmentation (fruit, placenta, seed, and pericarp). In an experiment, distilled water, 60% ethanol and 90% ethanol were used as the primary solvents. The outcomes demonstrated that placenta and seeds using 90% ethanol as a solvent (PS-Et90) contained capsaicin, total phenolics, and total flavonoids at their most outstanding levels (16.30 µg/mg, 44.65 µg GAE/mg, and 21.77 µg CE/mg, respectively). At the same time, the Scoville Heat Unit was high at 244,550 SHU (very high pungency). Additionally, it demonstrated the highest antioxidative activity (129.57 µg TE/mg) when tested with the ABTS method, and total flavonoids were discovered to enhance the antioxidation effect when measured by ABTS and FRAP methods. PS-Et90 had a significantly different potency than the other groups when the extracts were grouped using Agglomerative Hierarchical Cluster Analysis based on phytochemical data and antioxidant activity. Therefore, the placenta and seeds appear to be preferable over others when utilizing large fruit Bird’s eye chili for pharmacological purposes. Using 90% ethanol as a solvent will provide the best bioavailability.
{"title":"Effects of different plant parts and solvents on bioactive compounds and\u0000antioxidation in large fruit Bird’s eye chili (Capsicum annuum L. cv. Superhot)","authors":"P. Khanema, A. Srisuwan, J. Manasathien","doi":"10.26656/fr.2017.8(2).621","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).621","url":null,"abstract":"The production chain is impacted by an overabundance of large fruit Bird’s eye chili\u0000(Capsicum annuum L. cv. Superhot) on the market. Another way to make the most of the\u0000potential of raw materials for product development is to supplement the data on\u0000phytochemicals and antioxidative activity by segmentation (fruit, placenta, seed, and\u0000pericarp). In an experiment, distilled water, 60% ethanol and 90% ethanol were used as\u0000the primary solvents. The outcomes demonstrated that placenta and seeds using 90%\u0000ethanol as a solvent (PS-Et90) contained capsaicin, total phenolics, and total flavonoids at\u0000their most outstanding levels (16.30 µg/mg, 44.65 µg GAE/mg, and 21.77 µg CE/mg,\u0000respectively). At the same time, the Scoville Heat Unit was high at 244,550 SHU (very\u0000high pungency). Additionally, it demonstrated the highest antioxidative activity (129.57\u0000µg TE/mg) when tested with the ABTS method, and total flavonoids were discovered to\u0000enhance the antioxidation effect when measured by ABTS and FRAP methods. PS-Et90\u0000had a significantly different potency than the other groups when the extracts were grouped\u0000using Agglomerative Hierarchical Cluster Analysis based on phytochemical data and\u0000antioxidant activity. Therefore, the placenta and seeds appear to be preferable over others\u0000when utilizing large fruit Bird’s eye chili for pharmacological purposes. Using 90%\u0000ethanol as a solvent will provide the best bioavailability.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"34 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140363347","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 : 2024-03-30DOI: 10.26656/fr.2017.8(s2).18
S. Ariviani, G.P. Nastiti
Pigeon pea (Cajanus cajan (L.)) is a potential source of nutritional and antioxidant compounds. Germination proved to improve the nutritional quality and antioxidant capacity of pigeon peas. The previous author’s study showed that pigeon pea flour prepared by NaCl elicitation before germination exhibits significantly higher antioxidant capacity and functional properties than that prepared without elicitation or germination. The study aimed to examine the sensory quality, nutrition value, and antioxidant capacity of flakes formulated using non-germinated pigeon pea flour, pigeon pea sprout flour, and NaCl-elicited pigeon pea sprout flour. The potential of the flours to be developed as commercial flakes was also determined using oat-based commercial flakes as a comparator. The NaCl-elicited pigeon pea flour-based flakes showed a higher quality score of both texture and overall qualities than the other pigeon pea flour-based flakes and the commercial ones. Regarding nutritional value, flakes formulated using NaCl-elicited pigeon pea sprout flour also showed better nutritional value, indicated by the lowest fat content and highest soluble, insoluble, and total dietary fiber contents. The highest values of total phenolics content (TPC), Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP) were also observed in the NaCl-elicited pigeon pea sprout flour-based flakes, even though its DPPH radical scavenging activity was not significantly different to the commercial flakes. These results have significant consequences for developing legume-based flakes with higher levels of dietary fibers and antioxidant potential, and lower fat content.
{"title":"Investigation of the sensory quality, nutritional value and antioxidant capacity\u0000of flakes prepared using various pigeon pea-based flours","authors":"S. Ariviani, G.P. Nastiti","doi":"10.26656/fr.2017.8(s2).18","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s2).18","url":null,"abstract":"Pigeon pea (Cajanus cajan (L.)) is a potential source of nutritional and antioxidant\u0000compounds. Germination proved to improve the nutritional quality and antioxidant\u0000capacity of pigeon peas. The previous author’s study showed that pigeon pea flour\u0000prepared by NaCl elicitation before germination exhibits significantly higher antioxidant\u0000capacity and functional properties than that prepared without elicitation or germination.\u0000The study aimed to examine the sensory quality, nutrition value, and antioxidant capacity\u0000of flakes formulated using non-germinated pigeon pea flour, pigeon pea sprout flour, and\u0000NaCl-elicited pigeon pea sprout flour. The potential of the flours to be developed as\u0000commercial flakes was also determined using oat-based commercial flakes as a\u0000comparator. The NaCl-elicited pigeon pea flour-based flakes showed a higher quality\u0000score of both texture and overall qualities than the other pigeon pea flour-based flakes and\u0000the commercial ones. Regarding nutritional value, flakes formulated using NaCl-elicited\u0000pigeon pea sprout flour also showed better nutritional value, indicated by the lowest fat\u0000content and highest soluble, insoluble, and total dietary fiber contents. The highest values\u0000of total phenolics content (TPC), Trolox equivalent antioxidant capacity (TEAC), and\u0000ferric reducing antioxidant power (FRAP) were also observed in the NaCl-elicited pigeon\u0000pea sprout flour-based flakes, even though its DPPH radical scavenging activity was not\u0000significantly different to the commercial flakes. These results have significant\u0000consequences for developing legume-based flakes with higher levels of dietary fibers and\u0000antioxidant potential, and lower fat content.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"49 20","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140363809","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 : 2024-03-30DOI: 10.26656/fr.2017.8(2).194
J. P. Rivadeneira, M. Ilano, M.B.M. Salvalosa, R.J.D. Recaido, A.T.L. Matro, K. Castillo-Israel, J.P. Tamayo
‘Sapinit,’ officially known as the Philippine wild raspberry, is a promising source of natural colourants such as anthocyanins. In this study, extraction of anthocyanins from ‘sapinit’ using three solvent systems, namely, acidified acetone, acidified ethanol and acidified methanol were evaluated and optimized. The optimized extraction conditions were: 4°C, 150 mins, and 50% solid-to-liquid ratio (SLR) for the acidified acetone solvent system; 110°C, 10 mins, and 60% SLR for the acidified ethanol solvent system; and 26°C, 90 min, and 24% SLR for the acidified methanol system. These optimum conditions resulted in extracts with total monomeric anthocyanin content (TMA) of 540 mg cyanidin3-glucoside/L, 622 mg cyanidin-3-glucoside/L, and 89 mg cyanidin-3-glucoside/L, respectively. Validation procedures showed the generated models were able to predict the optimum TMA, with at most a 7% difference from the actual values. Moreover, acidified ethanol was found to be the most appropriate solvent for the extraction of anthocyanins from ‘sapinit.’
{"title":"Optimization of various solvents for the extraction of anthocyanins from\u0000‘sapinit’ (Philippine wild raspberry) using response surface methodology","authors":"J. P. Rivadeneira, M. Ilano, M.B.M. Salvalosa, R.J.D. Recaido, A.T.L. Matro, K. Castillo-Israel, J.P. Tamayo","doi":"10.26656/fr.2017.8(2).194","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).194","url":null,"abstract":"‘Sapinit,’ officially known as the Philippine wild raspberry, is a promising source of\u0000natural colourants such as anthocyanins. In this study, extraction of anthocyanins from\u0000‘sapinit’ using three solvent systems, namely, acidified acetone, acidified ethanol and\u0000acidified methanol were evaluated and optimized. The optimized extraction conditions\u0000were: 4°C, 150 mins, and 50% solid-to-liquid ratio (SLR) for the acidified acetone solvent\u0000system; 110°C, 10 mins, and 60% SLR for the acidified ethanol solvent system; and 26°C,\u000090 min, and 24% SLR for the acidified methanol system. These optimum conditions\u0000resulted in extracts with total monomeric anthocyanin content (TMA) of 540 mg cyanidin3-glucoside/L, 622 mg cyanidin-3-glucoside/L, and 89 mg cyanidin-3-glucoside/L,\u0000respectively. Validation procedures showed the generated models were able to predict the\u0000optimum TMA, with at most a 7% difference from the actual values. Moreover, acidified\u0000ethanol was found to be the most appropriate solvent for the extraction of anthocyanins\u0000from ‘sapinit.’","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"36 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140363949","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 : 2024-03-30DOI: 10.26656/fr.2017.8(s2).7
R. D. Yudhani, E. N. Sholikhah, D.A.A. Nugrahaningsih, Mustofa
The exploration of natural products as anti-obesity candidates needs to be performed urgently since obesity has become a worldwide epidemic and many drugs for this health condition were withdrawn due to their serious adverse events such as psychiatric disorders and drug dependence. The 1,4-bis(3,4,5-trimethoxyphenyl)-tetrahydro-furo(3,4-c) furan, a saponin isolated from Indonesian Swietenia macrophylla seeds extract has the potential to modulate obesity because it acts as a potent PPAR-γ agonist in silico and the seeds’ hypolipidemic effect has been proven. The cytotoxicity study is a crucial part of the early pharmaceutical development stage, whilst, the exploration of 1,4-bis(3,4,5- trimethoxyphenyl)-tetrahydro-furo(3,4-c) furan to ensure the compound’s safety in preadipocytes and macrophage cells which play a crucial role in obesity pathogenesis is still limited. This study aims to explore the cytotoxicity of saponin isolate on 3T3-L1 (preadipocytes) and RAW 264.7 (macrophages) cell lines to ensure its safety profile in vitro. Both cell lines were exposed to various concentrations of the isolate (3.125-200 µg/mL), then metformin was used as the standard drug and DMSO as solvent control for 24 hrs. The cytotoxicity test was conducted by MTT assay and IC50 was determined by probit analysis. Most of the 1,4-bis(3,4,5-trimethoxyphenyl)-tetrahydro-furo(3,4-c) furan did not affect the viability of 3T3-L1 and RAW 264.7 with the IC50 148.90±12.22 and 84.78±1.69 µg/mL, respectively. Metformin and DMSO also did not alter the viability of both cells. These results were promising as a basis for further development since the isolates’ IC50 value was more than the cytotoxic threshold of NCI guidelines.
{"title":"The cytotoxicity of 1,4-bis(3,4,5-trimethoxyphenyl)-tetrahydro-furo(3,4-c) furan\u0000isolated from Swietenia macrophylla King seed extract on 3T3-L1 and\u0000RAW 264.7 cells","authors":"R. D. Yudhani, E. N. Sholikhah, D.A.A. Nugrahaningsih, Mustofa","doi":"10.26656/fr.2017.8(s2).7","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s2).7","url":null,"abstract":"The exploration of natural products as anti-obesity candidates needs to be performed\u0000urgently since obesity has become a worldwide epidemic and many drugs for this health\u0000condition were withdrawn due to their serious adverse events such as psychiatric disorders\u0000and drug dependence. The 1,4-bis(3,4,5-trimethoxyphenyl)-tetrahydro-furo(3,4-c) furan, a\u0000saponin isolated from Indonesian Swietenia macrophylla seeds extract has the potential to\u0000modulate obesity because it acts as a potent PPAR-γ agonist in silico and the seeds’\u0000hypolipidemic effect has been proven. The cytotoxicity study is a crucial part of the early\u0000pharmaceutical development stage, whilst, the exploration of 1,4-bis(3,4,5-\u0000trimethoxyphenyl)-tetrahydro-furo(3,4-c) furan to ensure the compound’s safety in preadipocytes and macrophage cells which play a crucial role in obesity pathogenesis is still\u0000limited. This study aims to explore the cytotoxicity of saponin isolate on 3T3-L1 (preadipocytes) and RAW 264.7 (macrophages) cell lines to ensure its safety profile in vitro.\u0000Both cell lines were exposed to various concentrations of the isolate (3.125-200 µg/mL),\u0000then metformin was used as the standard drug and DMSO as solvent control for 24 hrs.\u0000The cytotoxicity test was conducted by MTT assay and IC50 was determined by probit\u0000analysis. Most of the 1,4-bis(3,4,5-trimethoxyphenyl)-tetrahydro-furo(3,4-c) furan did not\u0000affect the viability of 3T3-L1 and RAW 264.7 with the IC50 148.90±12.22 and 84.78±1.69\u0000µg/mL, respectively. Metformin and DMSO also did not alter the viability of both cells.\u0000These results were promising as a basis for further development since the isolates’ IC50\u0000value was more than the cytotoxic threshold of NCI guidelines.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"31 24","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140364253","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 : 2024-03-30DOI: 10.26656/fr.2017.8(2).227
A. Fadhlina, F. A. Abdul Majid, S.N. Zainol, H.F. Ismail, N.A.N. John Ismail
Vernonia cinerea (VC) is a ubiquitous weed in tropical and subtropical regions. It was traditionally used to treat health issues by various cultures, but today little is known to the new generation about its high medicinal values, how to use it as a quick first aid, and its commercialization potential. A literature search found that VC has been extracted using various kinds of solvents for different polarities of phytochemical extraction. Interestingly, the food-grade solvents such as ethanol and water were found to be suitable to extract the active ingredients from VC for major therapeutic applications such as antioxidants, anti-diabetic, anti-inflammatory, anti-cancer, and anti-microbial as well as being a wound healer, hepato-protective, and ease the smoking withdrawals symptoms. The spray-dried water extracts are currently innovated into different forms of nutraceutical products. The high toxicity threshold allows the utilisation of VC as home remedies in the form of fresh, dried, and water extracts for oral intake, while the extracts using common alcohol/spirit and oil can be made for topical applications. This review aimed to give an insight into the commercialization potential of VC as a nutraceutical product and the reestablishment of homemade first-aid remedies for various health conditions especially among the people in rural areas.
{"title":"Bioprospecting of Vernonia cinerea for nutraceutical and homemade first aid\u0000remedies: a review update","authors":"A. Fadhlina, F. A. Abdul Majid, S.N. Zainol, H.F. Ismail, N.A.N. John Ismail","doi":"10.26656/fr.2017.8(2).227","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).227","url":null,"abstract":"Vernonia cinerea (VC) is a ubiquitous weed in tropical and subtropical regions. It was\u0000traditionally used to treat health issues by various cultures, but today little is known to the\u0000new generation about its high medicinal values, how to use it as a quick first aid, and its\u0000commercialization potential. A literature search found that VC has been extracted using\u0000various kinds of solvents for different polarities of phytochemical extraction.\u0000Interestingly, the food-grade solvents such as ethanol and water were found to be suitable\u0000to extract the active ingredients from VC for major therapeutic applications such as\u0000antioxidants, anti-diabetic, anti-inflammatory, anti-cancer, and anti-microbial as well as\u0000being a wound healer, hepato-protective, and ease the smoking withdrawals symptoms.\u0000The spray-dried water extracts are currently innovated into different forms of\u0000nutraceutical products. The high toxicity threshold allows the utilisation of VC as home\u0000remedies in the form of fresh, dried, and water extracts for oral intake, while the extracts\u0000using common alcohol/spirit and oil can be made for topical applications. This review\u0000aimed to give an insight into the commercialization potential of VC as a nutraceutical\u0000product and the reestablishment of homemade first-aid remedies for various health\u0000conditions especially among the people in rural areas.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"51 14","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140363641","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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