Tamarind (Tamarindus indica) is increasingly becoming a commercially important underutilized tree crop worldwide. Due to its multi-purpose use and market demand the tree and its processed products are been traded in many towns and villages. Despite its potential, major setbacks are the lack of knowledge on its uses and nutritional potential within the Ghanaian context. This study reviews and exposes the beneficial potential of tamarind whiles studying with empirical data its nutritional composition for proximate analysis. Indigenous to tropical Africa and naturalized to many regions of the world, the tree is seen in over 50 countries. Within Ghana and other parts of the world, tamarind is distinctively called by different vernacular names either referring to the tree or its product. Almost every part of the tree is used in one way or the other from food including beverage drinks, jams, and curries, to pharmaceutical, textile, timber, fodder, and as a fuel source. It is rich in vitamins, minerals and other proximate elements. Proximate composition of locally sourced fruit pulp showed high levels of fats and oils 51.39% and fibre 15.10% while other parameters like protein, ash, vitamin C and moisture were similar to test results from other countries. The tamarind plant has undoubtedly great potential based on its benefits, and uses. Key words: Tamarind, Tamarindus indica, Ghana, multipurpose, benefits, nutritional potential, medicinal, proximate composition.
{"title":"A review of explored uses and study of nutritional potential of tamarind (Tamarindus indica L.) in Northern Ghana","authors":"F. Chimsah, G. Nyarko, Abubakari A-H.","doi":"10.5897/AJFS2018.1744","DOIUrl":"https://doi.org/10.5897/AJFS2018.1744","url":null,"abstract":"Tamarind (Tamarindus indica) is increasingly becoming a commercially important underutilized tree crop worldwide. Due to its multi-purpose use and market demand the tree and its processed products are been traded in many towns and villages. Despite its potential, major setbacks are the lack of knowledge on its uses and nutritional potential within the Ghanaian context. This study reviews and exposes the beneficial potential of tamarind whiles studying with empirical data its nutritional composition for proximate analysis. Indigenous to tropical Africa and naturalized to many regions of the world, the tree is seen in over 50 countries. Within Ghana and other parts of the world, tamarind is distinctively called by different vernacular names either referring to the tree or its product. Almost every part of the tree is used in one way or the other from food including beverage drinks, jams, and curries, to pharmaceutical, textile, timber, fodder, and as a fuel source. It is rich in vitamins, minerals and other proximate elements. Proximate composition of locally sourced fruit pulp showed high levels of fats and oils 51.39% and fibre 15.10% while other parameters like protein, ash, vitamin C and moisture were similar to test results from other countries. The tamarind plant has undoubtedly great potential based on its benefits, and uses. Key words: Tamarind, Tamarindus indica, Ghana, multipurpose, benefits, nutritional potential, medicinal, proximate composition.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5897/AJFS2018.1744","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44956664","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study was conducted to assess dietary diversity of Algerian urban poor household with household dietary diversity (HDDS) and to study its relationship with nutrient adequacy level and socio-demographic factors. A survey was followed by three 24 h dietary recalls during one year, with household’s members of charity in Constantine. Qualitative method has been realised using household dietary diversity score and quantitative method was done by calculating ratio of caloric and nutritional intakes to household needs. The study showed that the mean HDDS was 6.8±0.7 food groups. Animal proteins percentage, caloric adequacy level and adequacy levels of fourteen vitamins and minerals had positive correlation with HDDS. Household with less than six persons and those with children less than five years had a higher HDDS (p<0.035 and p<0.0001, respectively). Key words: Household dietary diversity (HDDS), poor, caloric, nutriment, adequacy level, constantine, Algeria.
{"title":"Relationship of household diversity dietary score with, caloric, nutriment adequacy levels and socio-demographic factors, a case of urban poor household members of charity, Constantine, Algeria","authors":"Hassani Lilia","doi":"10.5897/ajfs2020.1913","DOIUrl":"https://doi.org/10.5897/ajfs2020.1913","url":null,"abstract":"This study was conducted to assess dietary diversity of Algerian urban poor household with household dietary diversity (HDDS) and to study its relationship with nutrient adequacy level and socio-demographic factors. A survey was followed by three 24 h dietary recalls during one year, with household’s members of charity in Constantine. Qualitative method has been realised using household dietary diversity score and quantitative method was done by calculating ratio of caloric and nutritional intakes to household needs. The study showed that the mean HDDS was 6.8±0.7 food groups. Animal proteins percentage, caloric adequacy level and adequacy levels of fourteen vitamins and minerals had positive correlation with HDDS. Household with less than six persons and those with children less than five years had a higher HDDS (p<0.035 and p<0.0001, respectively). \u0000 \u0000 \u0000 \u0000 Key words: Household dietary diversity (HDDS), poor, caloric, nutriment, adequacy level, constantine, Algeria.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5897/ajfs2020.1913","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41322471","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Adansonia digitata L. is a tree commonly called Baoba tree which is a native of African savannah widely distributed in arid zones of Sahara. This study was carried out to investigate the native uses and nutritional content (peoximate composition and minerals profile) of the leaf, pulp and seed of A. digitata L. (Baoba). The methods adopted for data collection included well-structured questionnaire, field and laboratory methods. Results from the survey revealed that different ethnic groups in Adamawa used parts of A. digitata L. for medicine, food, spices and special drinks. The results of proximate composition showed protein 38.18, 17.57 and 48.49% in the leaf, pulp and seed of Baoba tree, respectively. The carbohydrate content showed 37.30, 63.71 and 22.95%, respectively. The moisture and ash contents in the three samples ranged between 6.30 and 11%, while the crude fiber ranged from 1 to 3%. The minerals content in the pulp samples revealed that Mg and Fe significantly recorded the highest. There was significant difference in both minerals and nutritional profiles in the three parts of A. digitata L. In conclusion, the three parts of the plants studied contained important nutrients and minerals that are good for human consumption and therefore conservation strategies should be employed to ensure sustainability in utilization of the plant products. Key words: Savannah, Adansonia digitata L, Baoba, minerals, leaf, pulp.
{"title":"Comparative analysis of nutritional contents in the leaf, pulp and seed of Adansonia digitata L. consumed in Adamawa State, Nigeria","authors":"B. Enoch, I. Abubakar, D. C. Sakiyo, N. Bashiloni","doi":"10.5897/AJFS2020.1962","DOIUrl":"https://doi.org/10.5897/AJFS2020.1962","url":null,"abstract":"Adansonia digitata L. is a tree commonly called Baoba tree which is a native of African savannah widely distributed in arid zones of Sahara. This study was carried out to investigate the native uses and nutritional content (peoximate composition and minerals profile) of the leaf, pulp and seed of A. digitata L. (Baoba). The methods adopted for data collection included well-structured questionnaire, field and laboratory methods. Results from the survey revealed that different ethnic groups in Adamawa used parts of A. digitata L. for medicine, food, spices and special drinks. The results of proximate composition showed protein 38.18, 17.57 and 48.49% in the leaf, pulp and seed of Baoba tree, respectively. The carbohydrate content showed 37.30, 63.71 and 22.95%, respectively. The moisture and ash contents in the three samples ranged between 6.30 and 11%, while the crude fiber ranged from 1 to 3%. The minerals content in the pulp samples revealed that Mg and Fe significantly recorded the highest. There was significant difference in both minerals and nutritional profiles in the three parts of A. digitata L. In conclusion, the three parts of the plants studied contained important nutrients and minerals that are good for human consumption and therefore conservation strategies should be employed to ensure sustainability in utilization of the plant products. \u0000 \u0000 \u0000 \u0000 Key words: Savannah, Adansonia digitata L, Baoba, minerals, leaf, pulp.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5897/AJFS2020.1962","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42318036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Borassus aethiopum Mart fruits are underutilized in Africa and most of them are left to rot in the field. These fruits have great potential as an alternative and commercially viable pectin source for the pectin industry. Physicochemical and rheological characteristics of B. aethiopum pectins are significantly affected by the extraction process which permits the isolation of tailored pectin of specific applications in the food industry. One important step in pectin recovery is its precipitation from the liquid extract and this can considerably impact the quality attributes of the final product. In this study the effects of precipitating solvents (isopropanol, acetone and 50/50 isopropanol-acetone) on the physicochemical and functionalities of pectin recently extracted from B. aethiopum fruit were investigated. Most of the results for the physicochemical characteristics were not statistically different however great variability was noticed in the functional and rheological properties of pectins precipitated with isopropanol (IPA), acetone (ACTN) and the 50/50 IPA-ACTN solvents. Isopropanol precipitated pectin exhibited statistically higher (p<0.05) emulsifying activity and a better gel sensorial property than the ACTN and IPA-ACTN precipitated pectins. Moreover, regardless of the precipitating solvent, high purity pectin with high viscosifying, emulsifying and gelling properties were obtained. Therefore, production of pectin from B. aethiopum fruit pulp must be governed by its intended use since extraction and precipitation processes isolate pectin samples with various functionalities. Key words: Borassus aethiopum Mart, isopropanol, acetone, precipitating solvent, solvent mixture.
{"title":"Quality assessment of Borassus aethiopum Mart fruit pulp pectin precipitated with various solvents","authors":"Sylvie Assoi, L. Wicker","doi":"10.5897/AJFS2020.1926","DOIUrl":"https://doi.org/10.5897/AJFS2020.1926","url":null,"abstract":"Borassus aethiopum Mart fruits are underutilized in Africa and most of them are left to rot in the field. These fruits have great potential as an alternative and commercially viable pectin source for the pectin industry. Physicochemical and rheological characteristics of B. aethiopum pectins are significantly affected by the extraction process which permits the isolation of tailored pectin of specific applications in the food industry. One important step in pectin recovery is its precipitation from the liquid extract and this can considerably impact the quality attributes of the final product. In this study the effects of precipitating solvents (isopropanol, acetone and 50/50 isopropanol-acetone) on the physicochemical and functionalities of pectin recently extracted from B. aethiopum fruit were investigated. Most of the results for the physicochemical characteristics were not statistically different however great variability was noticed in the functional and rheological properties of pectins precipitated with isopropanol (IPA), acetone (ACTN) and the 50/50 IPA-ACTN solvents. Isopropanol precipitated pectin exhibited statistically higher (p<0.05) emulsifying activity and a better gel sensorial property than the ACTN and IPA-ACTN precipitated pectins. Moreover, regardless of the precipitating solvent, high purity pectin with high viscosifying, emulsifying and gelling properties were obtained. Therefore, production of pectin from B. aethiopum fruit pulp must be governed by its intended use since extraction and precipitation processes isolate pectin samples with various functionalities. \u0000 \u0000 \u0000 \u0000 Key words: Borassus aethiopum Mart, isopropanol, acetone, precipitating solvent, solvent mixture.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5897/AJFS2020.1926","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45647895","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. H. Hounhouigan, A. Linnemann, M. Soumanou, M. V. Boekel
The effect of pasteurization-range heat treatment on yeast inactivation, vitamin C and the physicochemical characteristics of fresh pineapple juice were assessed. Yeast inactivation could be described by the Weibull model. The desired 6 log reduction was achieved at 63 and 65°C for 8 and 2 min, respectively. The pH, degree brix and organic acids did not change from 55 to 95°C. A significant change in fructose and glucose contents started to occur at 85°C, while sucrose hydrolysis was observed from 95°C. Likewise, hydroxymethylfurfural, one of the intermediate products of the Maillard reaction, was detected at 95°C. Little degradation of ascorbic acid, the most important nutrient in pineapple juice- was observed. Hence, a mild heat treatment of 2 min at 65°C was sufficient to inactivate yeast and to preserve the nutritional and physicochemical quality of the pineapple juice. Key words: Pineapple juice, heat treatment, yeast inactivation, physicochemical and nutritional quality.
{"title":"Effect of heat treatment on yeast inactivation, vitamin C and physicochemical quality of fresh pineapple juice","authors":"M. H. Hounhouigan, A. Linnemann, M. Soumanou, M. V. Boekel","doi":"10.5897/ajfs2020.1997","DOIUrl":"https://doi.org/10.5897/ajfs2020.1997","url":null,"abstract":"The effect of pasteurization-range heat treatment on yeast inactivation, vitamin C and the physicochemical characteristics of fresh pineapple juice were assessed. Yeast inactivation could be described by the Weibull model. The desired 6 log reduction was achieved at 63 and 65°C for 8 and 2 min, respectively. The pH, degree brix and organic acids did not change from 55 to 95°C. A significant change in fructose and glucose contents started to occur at 85°C, while sucrose hydrolysis was observed from 95°C. Likewise, hydroxymethylfurfural, one of the intermediate products of the Maillard reaction, was detected at 95°C. Little degradation of ascorbic acid, the most important nutrient in pineapple juice- was observed. Hence, a mild heat treatment of 2 min at 65°C was sufficient to inactivate yeast and to preserve the nutritional and physicochemical quality of the pineapple juice. \u0000 \u0000 \u0000 \u0000 Key words: Pineapple juice, heat treatment, yeast inactivation, physicochemical and nutritional quality.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5897/ajfs2020.1997","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43114226","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Immaculate Nakazibwe, E. A. Olet, G. Kagoro-Rugunda
Pumpkin is one of the underutilized fruit-vegetables in Uganda although it is one of the crops believed to have carotenoids with pro-vitamin A activity that are not common to many other crops. While other crops are being bred or fortified to increase their nutritional benefits of β-carotene and other micro nutrients required for healthy growth and care for immunosuppressed people, the value of pumpkins in this regard remains under researched. This study sought to determine the nutritional physico-chemical parameters of selected pumpkin cultivars grown in Uganda. The seeds of 14 cultivars of pumpkin from four agro-ecological zones of Uganda were grown under similar conditions. Their mature pulp was then analyzed for their proximate, mineral and carotenoid composition including glucose, starch, crude fibre, crude fat, ash, crude protein, moisture, iron, zinc, calcium, potassium, lutein, α-carotene, trans-β-carotene, cis-β-carotene, total carotenoid and total pro-vitamin A carotenoid content using standard procedures. The proximate, calcium, potassium and the carotenoid content varied significantly across all the accessions (P˂0.05) while the iron and zinc content did not vary significantly across all the accessions (P˃0.05) respectively. The results from the study show that pumpkin pulp is a good source of dietary fibre, protein, calcium, potassium, iron and carotenoids with pro-vitamin A activity. Therefore, pumpkin can be utilized in the food processing industry as a food supplement and for several other value addition avenues such as wine and flour production. Key words: Accession, carotenoid, cultivar, proximate, pumpkin, value addition.
{"title":"Nutritional physico-chemical composition of pumpkin pulp for value addition: Case of selected cultivars grown in Uganda","authors":"Immaculate Nakazibwe, E. A. Olet, G. Kagoro-Rugunda","doi":"10.5897/AJFS2020.1980","DOIUrl":"https://doi.org/10.5897/AJFS2020.1980","url":null,"abstract":"Pumpkin is one of the underutilized fruit-vegetables in Uganda although it is one of the crops believed to have carotenoids with pro-vitamin A activity that are not common to many other crops. While other crops are being bred or fortified to increase their nutritional benefits of β-carotene and other micro nutrients required for healthy growth and care for immunosuppressed people, the value of pumpkins in this regard remains under researched. This study sought to determine the nutritional physico-chemical parameters of selected pumpkin cultivars grown in Uganda. The seeds of 14 cultivars of pumpkin from four agro-ecological zones of Uganda were grown under similar conditions. Their mature pulp was then analyzed for their proximate, mineral and carotenoid composition including glucose, starch, crude fibre, crude fat, ash, crude protein, moisture, iron, zinc, calcium, potassium, lutein, α-carotene, trans-β-carotene, cis-β-carotene, total carotenoid and total pro-vitamin A carotenoid content using standard procedures. The proximate, calcium, potassium and the carotenoid content varied significantly across all the accessions (P˂0.05) while the iron and zinc content did not vary significantly across all the accessions (P˃0.05) respectively. The results from the study show that pumpkin pulp is a good source of dietary fibre, protein, calcium, potassium, iron and carotenoids with pro-vitamin A activity. Therefore, pumpkin can be utilized in the food processing industry as a food supplement and for several other value addition avenues such as wine and flour production. \u0000 \u0000 \u0000 \u0000 Key words: Accession, carotenoid, cultivar, proximate, pumpkin, value addition.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5897/AJFS2020.1980","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46449112","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The quality and shelf life of French beans can be affected within hours of harvesting if the produce is not cooled after harvest. Solar-powered cooling systems are suitable for use in rural areas that are not connected to the grid. This study aimed at developing a solar powered cooling system to improve the quality of French beans in smallholder farms in Kenya. Freshly harvested French beans were stored under conventional field shed conditions and a solar-powered prototype cooler, after which weight and temperature were measured at intervals of 2 h and later packed in modified, atmosphere packaging bags. The bags were stored for 7 days in a cold room. Accumulated gas levels of oxygen and CO2 in the packaging bags were measured at the end of the shelf life. Significant differences (P≤0.05) in weight loss between produce stored in the conventional shed and those in the solar cooler prototype were observed. The weight of French beans reduced by 5 and 2.8% after 7 h under a conventional field shed and a fabricated solar cooler respectively. The volume of CO2 and O2 released from produce stored in a conventional shed and those in a fabricated solar cooler prototype were significantly different (P≤0.05). Key words: Conventional cooling method, French beans, temperature, solar cooler, weight loss.
{"title":"Performance of a fabricated solar-powered vapour compression cooler in maintaining post-harvest quality of French beans in Kenya","authors":"E. Ogumo, C. Kunyanga, J. Kimenju, M. Okoth","doi":"10.5897/ajfs2020.1968","DOIUrl":"https://doi.org/10.5897/ajfs2020.1968","url":null,"abstract":"The quality and shelf life of French beans can be affected within hours of harvesting if the produce is not cooled after harvest. Solar-powered cooling systems are suitable for use in rural areas that are not connected to the grid. This study aimed at developing a solar powered cooling system to improve the quality of French beans in smallholder farms in Kenya. Freshly harvested French beans were stored under conventional field shed conditions and a solar-powered prototype cooler, after which weight and temperature were measured at intervals of 2 h and later packed in modified, atmosphere packaging bags. The bags were stored for 7 days in a cold room. Accumulated gas levels of oxygen and CO2 in the packaging bags were measured at the end of the shelf life. Significant differences (P≤0.05) in weight loss between produce stored in the conventional shed and those in the solar cooler prototype were observed. The weight of French beans reduced by 5 and 2.8% after 7 h under a conventional field shed and a fabricated solar cooler respectively. The volume of CO2 and O2 released from produce stored in a conventional shed and those in a fabricated solar cooler prototype were significantly different (P≤0.05). Key words: Conventional cooling method, French beans, temperature, solar cooler, weight loss.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5897/ajfs2020.1968","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41301833","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Edwige N. Roamba, Crépin I. Dibala, M. Bengaly, M. Diao, K. Konaté, M. Dicko
The study was undertaken with the objective of contributing to the search for new sources of dietary antioxidants. It aimed to assess the dietary potential, bioactive compound levels and antioxidant activities of the leaves and fruits of Capparis corymbosa, a plant food from Burkina Faso. Standard methods were used to assess the nutritional potential of leaves and fruits as well as the levels of bioactive compounds and antioxidant activities of leaf and fruit fractions. Levels of total sugar were 765.40 ± 134.67 mg/100 g for leaves and 2208.65 ± 194.55 mg/100 g for fruits. Protein levels were 22.722 ± 0.95 mg/100 g for leaves and 13.442 ± 0.91 mg/100 g for fruits. Both organs also had interesting contents of minerals and essential amino acids. Total phenolic levels ranged from 18.36 ± 0.90 g GAE/100 g to 16.46 ± 1.15 g GAE/100 g for leaves and from 4.58 ± 0.15 g GAE/100 g to 1.03 ± 0.31 g GAE/100 g for fruits while those of flavonoids ranged from 2.83 ± 0.23 g EQ/100 g to 2.08 ± 0.25 g EQ/100 g and from 1.78 ± 0.25 g EQ/100 g to 0.93 ± 0.41 mg EQ/100 mg, respectively for leaves and fruits. The butanol extraction fractions had the highest levels of polyphenols of both organs. Monitoring antioxidant activities using DPPH, FRAP and ABTS models showed that leaves and fruits displayed high antioxidant activities but leaves had higher antioxidant activities than the fruits. Antioxidant activity was correlated with total phenolic levels. These results reveal that C. corymbosa is an important source of phytonutrients, bioactive compounds and has good antioxidant activity and is therefore an alternative for the fight against diseases linked to oxidative stress and as a food supplement. Key words: Capparis corymbosa, micronutrients, macronutrients, antioxidant activity, oxidative stress.
这项研究的目的是为寻找膳食抗氧化剂的新来源做出贡献。该研究旨在评估一种来自布基纳法索的植物性食物Capparis corymbosa的叶子和果实的食用潜力、生物活性化合物水平和抗氧化活性。采用标准方法评估叶片和果实的营养潜力，以及叶片和果实部分的生物活性化合物和抗氧化活性的水平。叶片总糖含量为765.40±134.67 mg/100 g，果实总糖含量为2208.65±194.55 mg/100 g。叶片蛋白质含量为22.722±0.95 mg/100 g，果实蛋白质含量为13.442±0.91 mg/100 g。这两个器官也有有趣的矿物质和必需氨基酸的含量。叶片总酚含量为18.36±0.90 g GAE/100 g ~ 16.46±1.15 g GAE/100 g，果实总酚含量为4.58±0.15 g GAE/100 g ~ 1.03±0.31 g GAE/100 g，果实总酚含量为2.83±0.23 g EQ/100 g ~ 2.08±0.25 g EQ/100 g，果实总酚含量为1.78±0.25 g EQ/100 g ~ 0.93±0.41 mg EQ/100 mg。丁醇萃取部位的多酚含量最高。利用DPPH、FRAP和ABTS模型监测抗氧化活性，结果表明叶片和果实均表现出较高的抗氧化活性，但叶片的抗氧化活性高于果实。抗氧化活性与总酚水平相关。这些结果表明，C. corymbosa是植物营养素、生物活性化合物的重要来源，具有良好的抗氧化活性，因此是对抗氧化应激相关疾病的替代选择，也是一种食物补充剂。关键词:羊头菜，微量元素，常量元素，抗氧化活性，氧化应激
{"title":"Evaluation of the nutritional and antioxidant potentialities of Capparis corymbosa","authors":"Edwige N. Roamba, Crépin I. Dibala, M. Bengaly, M. Diao, K. Konaté, M. Dicko","doi":"10.5897/ajfs2020.1977","DOIUrl":"https://doi.org/10.5897/ajfs2020.1977","url":null,"abstract":"The study was undertaken with the objective of contributing to the search for new sources of dietary antioxidants. It aimed to assess the dietary potential, bioactive compound levels and antioxidant activities of the leaves and fruits of Capparis corymbosa, a plant food from Burkina Faso. Standard methods were used to assess the nutritional potential of leaves and fruits as well as the levels of bioactive compounds and antioxidant activities of leaf and fruit fractions. Levels of total sugar were 765.40 ± 134.67 mg/100 g for leaves and 2208.65 ± 194.55 mg/100 g for fruits. Protein levels were 22.722 ± 0.95 mg/100 g for leaves and 13.442 ± 0.91 mg/100 g for fruits. Both organs also had interesting contents of minerals and essential amino acids. Total phenolic levels ranged from 18.36 ± 0.90 g GAE/100 g to 16.46 ± 1.15 g GAE/100 g for leaves and from 4.58 ± 0.15 g GAE/100 g to 1.03 ± 0.31 g GAE/100 g for fruits while those of flavonoids ranged from 2.83 ± 0.23 g EQ/100 g to 2.08 ± 0.25 g EQ/100 g and from 1.78 ± 0.25 g EQ/100 g to 0.93 ± 0.41 mg EQ/100 mg, respectively for leaves and fruits. The butanol extraction fractions had the highest levels of polyphenols of both organs. Monitoring antioxidant activities using DPPH, FRAP and ABTS models showed that leaves and fruits displayed high antioxidant activities but leaves had higher antioxidant activities than the fruits. Antioxidant activity was correlated with total phenolic levels. These results reveal that C. corymbosa is an important source of phytonutrients, bioactive compounds and has good antioxidant activity and is therefore an alternative for the fight against diseases linked to oxidative stress and as a food supplement. \u0000 \u0000 \u0000 \u0000 Key words: Capparis corymbosa, micronutrients, macronutrients, antioxidant activity, oxidative stress.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5897/ajfs2020.1977","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48776652","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The primary objective of this study was to investigate the involvement of reactive oxygen species (ROS) in the induction of Maillard reaction in the presence of medium-chain triacylglycerols (MCTs). Light irradiation was found to induce Maillard reaction in a glucose-lysine system and led to the generation of ROS. The glucose-lysine Millard reaction was clearly inhibited by the presence of MCTs. Enhancement of this inhibitory effect by the addition of superoxide dismutase (SOD) confirmed that ROS are generated by light irradiation and that the generated superoxide anions (O2-) and hydroxy radicals (•OH) promote induction of the Maillard reaction. It is, hereby, proposed that the primary mechanism by which ROS contribute to the induction of the Maillard reaction involves the generation of •OH through the reaction of O2- and H2O2 (Haber-Weiss reaction). Key words: Medium-chain triacylglycerols (MCTs), Long-chain triacylglycerols (LCTs), saturated fatty acids, unsaturated fatty acid, superoxide dismutase (SOD), superoxide anions (O2-), hydroxy radicals (•OH).
{"title":"Effect of medium-chain triacylglycerols on reactive oxygen species in light irradiation-induced Maillard reaction with glucose-lysine systems","authors":"Toyosaki Toshiyuki, Sakane Yasuhide","doi":"10.5897/ajfs2020.1971","DOIUrl":"https://doi.org/10.5897/ajfs2020.1971","url":null,"abstract":"The primary objective of this study was to investigate the involvement of reactive oxygen species (ROS) in the induction of Maillard reaction in the presence of medium-chain triacylglycerols (MCTs). Light irradiation was found to induce Maillard reaction in a glucose-lysine system and led to the generation of ROS. The glucose-lysine Millard reaction was clearly inhibited by the presence of MCTs. Enhancement of this inhibitory effect by the addition of superoxide dismutase (SOD) confirmed that ROS are generated by light irradiation and that the generated superoxide anions (O2-) and hydroxy radicals (•OH) promote induction of the Maillard reaction. It is, hereby, proposed that the primary mechanism by which ROS contribute to the induction of the Maillard reaction involves the generation of •OH through the reaction of O2- and H2O2 (Haber-Weiss reaction). \u0000 \u0000 \u0000 \u0000 Key words: Medium-chain triacylglycerols (MCTs), Long-chain triacylglycerols (LCTs), saturated fatty acids, unsaturated fatty acid, superoxide dismutase (SOD), superoxide anions (O2-), hydroxy radicals (•OH).","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5897/ajfs2020.1971","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48563553","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Johnson Mwove, Samuel Imathiu, I. Orina, Paul Karanja
The safety of street foods remains a public health concern especially in developing countries like Kenya where foodborne illnesses associated with these foods have often been reported. This study determined the food hygiene and safety knowledge and practices of 345 street food vendors (SFVs) in selected locations within Kiambu County, Kenya. Data collection was accomplished through face-to-face interviews using structured questionnaires and extensive observation using an assessment tool for observation of personal hygiene and food handling practices of SFVs and the condition of the vending environment. The results indicated that the majority of the SFVs were male (63.2%) with 38.1% of them having attained secondary school education. About 93% of the SFVs had not received any formal training on food hygiene and safety. Majority of SFVs handled food with bare hands (96.8%) or handled money while serving food without washing hands (86.1%). Few also practiced preservation with 78.3% storing foodstuff that required refrigeration at ambient temperatures while 22.3% stored leftovers without any form of preservation and sold them the following day. Whereas public health officers’ visits were found to significantly (P<0.0001) motivate SFVs to obtain a food handler's medical certificate, only about 27% had obtained it. These findings suggest that street vended foods sold in this study area may pose a significant potential hazard to public health due to the poor hygiene and handling practices reported. Key words: Street vended food, food safety, food hygiene, public health, street food legislation.
{"title":"Food safety knowledge and practices of street food vendors in selected locations within Kiambu County, Kenya","authors":"Johnson Mwove, Samuel Imathiu, I. Orina, Paul Karanja","doi":"10.5897/ajfs2020.1929","DOIUrl":"https://doi.org/10.5897/ajfs2020.1929","url":null,"abstract":"The safety of street foods remains a public health concern especially in developing countries like Kenya where foodborne illnesses associated with these foods have often been reported. This study determined the food hygiene and safety knowledge and practices of 345 street food vendors (SFVs) in selected locations within Kiambu County, Kenya. Data collection was accomplished through face-to-face interviews using structured questionnaires and extensive observation using an assessment tool for observation of personal hygiene and food handling practices of SFVs and the condition of the vending environment. The results indicated that the majority of the SFVs were male (63.2%) with 38.1% of them having attained secondary school education. About 93% of the SFVs had not received any formal training on food hygiene and safety. Majority of SFVs handled food with bare hands (96.8%) or handled money while serving food without washing hands (86.1%). Few also practiced preservation with 78.3% storing foodstuff that required refrigeration at ambient temperatures while 22.3% stored leftovers without any form of preservation and sold them the following day. Whereas public health officers’ visits were found to significantly (P<0.0001) motivate SFVs to obtain a food handler's medical certificate, only about 27% had obtained it. These findings suggest that street vended foods sold in this study area may pose a significant potential hazard to public health due to the poor hygiene and handling practices reported. \u0000 \u0000 \u0000 \u0000 Key words: Street vended food, food safety, food hygiene, public health, street food legislation.","PeriodicalId":8649,"journal":{"name":"Australian Journal of French Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.5897/ajfs2020.1929","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46807894","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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