Carbohydrate is the primary source of energy in the human diet and plays an important role in a healthy diet. In this study, 15 different carbohydrate sources (white raw rice, red raw rice, white basmati rice, red basmati rice, wheat, atta flour, soy, black gram, corn, finger millet, water lily seeds, kithul, chickpea, oats, and palmyra sprouts) in Sri Lanka were investigated for their physicochemical and functional properties.
Results
The shape of the extracted starch granules varied according to the source, and the amylose content ranged from 17.22% to 36.12%. Kithul and black gram showed the highest water swelling capacity and water absorption index, respectively. Flour of white raw rice and finger millet showed significantly higher (p < 0.05) freeze–thaw stability than other sources. Flour of Soy, black gram, and chickpea showed significantly higher (p < 0.05) dietary fiber content and potassium content than other samples. Water lily seeds showed remarkable in vitro prebiotic activity from the studied carbohydrate sources.
Conclusion
The study indicates the potential utilization of raw white rice, palmyra, and finger millet starch in the food processing industry as alternatives to conventional starch sources. Furthermore, the flour from water lily seeds, white basmati rice, soy, and black gram has the potential for use in functional food preparation, offering a wide range of health benefits.
{"title":"Morphological, physicochemical, and functional properties of 15 different dietary carbohydrate sources in Sri Lanka","authors":"Suriya Mudiyanselage Sewwandi, Ridma Liyanage, Ruksheela Bangamuwage, Isuri Rathnayake, Afka Deen, Barana Jayawardana, Ruvini Liyanage","doi":"10.1002/jsf2.153","DOIUrl":"https://doi.org/10.1002/jsf2.153","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Carbohydrate is the primary source of energy in the human diet and plays an important role in a healthy diet. In this study, 15 different carbohydrate sources (white raw rice, red raw rice, white basmati rice, red basmati rice, wheat, atta flour, soy, black gram, corn, finger millet, water lily seeds, kithul, chickpea, oats, and palmyra sprouts) in Sri Lanka were investigated for their physicochemical and functional properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The shape of the extracted starch granules varied according to the source, and the amylose content ranged from 17.22% to 36.12%. Kithul and black gram showed the highest water swelling capacity and water absorption index, respectively. Flour of white raw rice and finger millet showed significantly higher (<i>p</i> < 0.05) freeze–thaw stability than other sources. Flour of Soy, black gram, and chickpea showed significantly higher (<i>p</i> < 0.05) dietary fiber content and potassium content than other samples. Water lily seeds showed remarkable in vitro prebiotic activity from the studied carbohydrate sources.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The study indicates the potential utilization of raw white rice, palmyra, and finger millet starch in the food processing industry as alternatives to conventional starch sources. Furthermore, the flour from water lily seeds, white basmati rice, soy, and black gram has the potential for use in functional food preparation, offering a wide range of health benefits.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 10","pages":"463-472"},"PeriodicalIF":0.0,"publicationDate":"2023-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50144114","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}
Md Hosenuzzaman, Mohammad Golam Kibria, Md Anwarul Abedin
Background
People living in the southeastern hilly areas of Bangladesh are primarily dependent on agriculture and face the problem of nutrient deficiency in soils. This research was conducted to assess the fertility status of paddy soils for better fertilizer management. Grid sampling (1 km × 1 km) was followed to collect soil samples, avoiding unusual spots (e.g., non-agricultural land, settlements, hills, and forests). In total, 300 samples were collected (150 from each upazila) to assess the status of soil physical properties (soil texture) and chemical properties (pH, electrical conductivity, organic matter, and nutrients [nitrogen (N), phosphorus (P), potassium (K), sulfur (S), magnesium (Mg), boron (B), and zinc (Zn)]).
Results
Results revealed that most of the soils were sandy to silt loam in texture. The soils were found to be strongly acidic with values of 4.79 and 4.73 in Ukhiya and Teknaf, respectively. Most of the soils were found to be nonsaline, except the paddy soils close to the sea and/or salt-affected cultivated land. Soil organic matter in Ukhiya and Teknaf was low (1.47% and 1.43%, respectively). The soils in both upazilas were deficient in N, P, K, S, and Zn, but not in Mg in both upazilas and B in Teknaf.
Conclusion
It is imperative that adequate amounts of nutrient provision are available to maintain soil health and produce a sustainable crop yield. We believe that these are the first digital soil maps developed at upazila level using ArcGIS software, which will be available for future reference.
{"title":"Nutrient status assessment and mapping of intensively managed paddy soils in southeastern hilly areas of Bangladesh","authors":"Md Hosenuzzaman, Mohammad Golam Kibria, Md Anwarul Abedin","doi":"10.1002/jsf2.155","DOIUrl":"https://doi.org/10.1002/jsf2.155","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>People living in the southeastern hilly areas of Bangladesh are primarily dependent on agriculture and face the problem of nutrient deficiency in soils. This research was conducted to assess the fertility status of paddy soils for better fertilizer management. Grid sampling (1 km × 1 km) was followed to collect soil samples, avoiding unusual spots (e.g., non-agricultural land, settlements, hills, and forests). In total, 300 samples were collected (150 from each upazila) to assess the status of soil physical properties (soil texture) and chemical properties (pH, electrical conductivity, organic matter, and nutrients [nitrogen (N), phosphorus (P), potassium (K), sulfur (S), magnesium (Mg), boron (B), and zinc (Zn)]).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Results revealed that most of the soils were sandy to silt loam in texture. The soils were found to be strongly acidic with values of 4.79 and 4.73 in Ukhiya and Teknaf, respectively. Most of the soils were found to be nonsaline, except the paddy soils close to the sea and/or salt-affected cultivated land. Soil organic matter in Ukhiya and Teknaf was low (1.47% and 1.43%, respectively). The soils in both upazilas were deficient in N, P, K, S, and Zn, but not in Mg in both upazilas and B in Teknaf.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>It is imperative that adequate amounts of nutrient provision are available to maintain soil health and produce a sustainable crop yield. We believe that these are the first digital soil maps developed at upazila level using ArcGIS software, which will be available for future reference.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 10","pages":"473-485"},"PeriodicalIF":0.0,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50151168","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}
Aggelos Philippidis, Renate Kontzedaki, Emmanouil Orfanakis, Nikolaos Fragkoulis, Aikaterini Zoumi, Eleftheria Germanaki, Peter C. Samartzis, Michalis Velegrakis
Background
Extra virgin olive oil (EVOO) is a natural product with numerous health benefits and superior quality compared with other vegetable oils. To characterize a sample as EVOO, it is necessary to perform a sensory evaluation through a testing panel, in addition to conducting physicochemical measurements. Moreover, distinguishing between organic and conventional production has captured the attention of those involved in the olive oil industry. The current study demonstrates the utilization of Raman spectroscopy in combination with multivariate statistical analysis for the examination of extra virgin olive oil samples obtained from Greece (Crete) over three consecutive harvest years.
Results
The Raman technique and orthogonal partial least square-discriminant analysis (OPLS-DA) model successfully discriminated high- and low-quality conventional olive oil samples for the 2017–2018 harvest year. Additionally, both organic and conventional olive oil samples were studied and distinct discrimination was achieved using OPLS-DA on the Raman spectroscopic data for the samples with different cultivation characteristics. The combination of Raman data and statistical models for the classification of organic and conventional olive oils into high and low, and high and medium quality for the 2018–2019 and 2019–2020 harvest years, respectively, yielded satisfactory results. The samples were previously evaluated by a certified tasting panel.
Conclusions
These findings demonstrate that Raman spectroscopy, combined with multivariate statistical analysis, can serve as a complementary alternative to traditional analytical methods for the analysis of olive oils. The technique is rapid, low-cost, and without sample pretreatment.
{"title":"Classification of Greek extra virgin olive oils by Raman spectroscopy in conjunction with sensory and cultivation characteristics, and multivariate analysis","authors":"Aggelos Philippidis, Renate Kontzedaki, Emmanouil Orfanakis, Nikolaos Fragkoulis, Aikaterini Zoumi, Eleftheria Germanaki, Peter C. Samartzis, Michalis Velegrakis","doi":"10.1002/jsf2.156","DOIUrl":"https://doi.org/10.1002/jsf2.156","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Extra virgin olive oil (EVOO) is a natural product with numerous health benefits and superior quality compared with other vegetable oils. To characterize a sample as EVOO, it is necessary to perform a sensory evaluation through a testing panel, in addition to conducting physicochemical measurements. Moreover, distinguishing between organic and conventional production has captured the attention of those involved in the olive oil industry. The current study demonstrates the utilization of Raman spectroscopy in combination with multivariate statistical analysis for the examination of extra virgin olive oil samples obtained from Greece (Crete) over three consecutive harvest years.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The Raman technique and orthogonal partial least square-discriminant analysis (OPLS-DA) model successfully discriminated high- and low-quality conventional olive oil samples for the 2017–2018 harvest year. Additionally, both organic and conventional olive oil samples were studied and distinct discrimination was achieved using OPLS-DA on the Raman spectroscopic data for the samples with different cultivation characteristics. The combination of Raman data and statistical models for the classification of organic and conventional olive oils into high and low, and high and medium quality for the 2018–2019 and 2019–2020 harvest years, respectively, yielded satisfactory results. The samples were previously evaluated by a certified tasting panel.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>These findings demonstrate that Raman spectroscopy, combined with multivariate statistical analysis, can serve as a complementary alternative to traditional analytical methods for the analysis of olive oils. The technique is rapid, low-cost, and without sample pretreatment.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 10","pages":"486-493"},"PeriodicalIF":0.0,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50151172","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}
Mario Gabrielli, Daoud Ounaissi, Vanessa Lançon-Verdier, Séverine Julien, Dominique Le Meurlay, Chantal Maury
Background
Grape composition is of high interest for producing quality wines. For that, grape analyses are necessary, and require sample preparation, whether with classical analyses or with NIR analyses. The aim of the study was to test the ability of hyperspectral imaging (HSI), a nondestructive analysis to assess their composition. For that, seven grape varieties were analyzed for two vintages. Partial least squares (PLS) and discriminate (PLS-DA) and PLS-R were realized respectively in order to classify the berries, to validate the data sets, and to provide models to assess grape composition after a 1st derivative data pretreatment.
Results
HSI allowed a 100% good classification of the grape varieties. It showed good results to assess technological ripening parameters (sugar and acid contents) as well as phenolic content (TPI, Total Phenolics, Total Anthocyanins, Total Flavonoids, and their extractable equivalents) (globally R2 > 0.81). However, it was not possible to reach the color intensity of grapes.
Conclusion
HSI led to generate good models to assess wine grape composition. The quality of the generated models was dependent on the color of grapes and the parameter considered.
{"title":"Hyperspectral imaging to assess wine grape quality","authors":"Mario Gabrielli, Daoud Ounaissi, Vanessa Lançon-Verdier, Séverine Julien, Dominique Le Meurlay, Chantal Maury","doi":"10.1002/jsf2.150","DOIUrl":"https://doi.org/10.1002/jsf2.150","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Grape composition is of high interest for producing quality wines. For that, grape analyses are necessary, and require sample preparation, whether with classical analyses or with NIR analyses. The aim of the study was to test the ability of hyperspectral imaging (HSI), a nondestructive analysis to assess their composition. For that, seven grape varieties were analyzed for two vintages. Partial least squares (PLS) and discriminate (PLS-DA) and PLS-R were realized respectively in order to classify the berries, to validate the data sets, and to provide models to assess grape composition after a 1st derivative data pretreatment.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>HSI allowed a 100% good classification of the grape varieties. It showed good results to assess technological ripening parameters (sugar and acid contents) as well as phenolic content (TPI, Total Phenolics, Total Anthocyanins, Total Flavonoids, and their extractable equivalents) (globally <i>R</i><sup>2</sup> > 0.81). However, it was not possible to reach the color intensity of grapes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>HSI led to generate good models to assess wine grape composition. The quality of the generated models was dependent on the color of grapes and the parameter considered.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 10","pages":"452-462"},"PeriodicalIF":0.0,"publicationDate":"2023-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50131951","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}
Tyrosinase is a polyphenol oxidase, one of the globally attracted enzymes for its multi-mechanistic approaches in various fields such as pharma, food, environment, medicine, and agriculture. Tyrosinase from natural nutritive edible mushrooms gained more attention for their rich levels and inexpensive nature. Our previous work has revealed that mushroom tyrosinase has strong similarities in structure and function with that of skin tyrosinase, which has significance as a skin tumor marker. Besides, mushrooms are a richer source of antioxidants. However, it is imperative to analyze all the available varieties of mushrooms for bioactive potentials like tyrosinase and antioxidant levels. Thus, the main goal of the study was to identify the variety of mushrooms that can be selected for continuous multiplication and propagation as a viable source for tyrosinase, which can be employed to screen tyrosinase inhibitors as skin tumor inhibitors.
Results
Of the 18 varieties screened for tyrosinase levels, Boletus edulis, Termitomyces hemii, and Termitomyces mummiformis had high levels of tyrosinase and exhibited potent hydrogen peroxide and nitric oxide scavenging activity as well as DNA protection. The potent DNA and antioxidant abilities appear to be due to the enriched levels of hydroxybenzoates.
Conclusion
The current study could provide an economic source of tyrosinase (mushrooms) that can be used to monitor tyrosinase inhibitors, a potent component that enables their use against skin cancer.
{"title":"Profiling of tyrosinase levels, antioxidant and DNA protective properties in different edible and medicinal mushroom species from India","authors":"Pynam Hasitha, Shylaja Mallaiah Dharmesh, Shashirekha Mysore Nanjaraj Urs, Rajarathnam Somasundaram","doi":"10.1002/jsf2.152","DOIUrl":"10.1002/jsf2.152","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Tyrosinase is a polyphenol oxidase, one of the globally attracted enzymes for its multi-mechanistic approaches in various fields such as pharma, food, environment, medicine, and agriculture. Tyrosinase from natural nutritive edible mushrooms gained more attention for their rich levels and inexpensive nature. Our previous work has revealed that mushroom tyrosinase has strong similarities in structure and function with that of skin tyrosinase, which has significance as a skin tumor marker. Besides, mushrooms are a richer source of antioxidants. However, it is imperative to analyze all the available varieties of mushrooms for bioactive potentials like tyrosinase and antioxidant levels. Thus, the main goal of the study was to identify the variety of mushrooms that can be selected for continuous multiplication and propagation as a viable source for tyrosinase, which can be employed to screen tyrosinase inhibitors as skin tumor inhibitors.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Of the 18 varieties screened for tyrosinase levels, <i>Boletus edulis</i>, <i>Termitomyces hemii</i>, and <i>Termitomyces mummiformis</i> had high levels of tyrosinase and exhibited potent hydrogen peroxide and nitric oxide scavenging activity as well as DNA protection. The potent DNA and antioxidant abilities appear to be due to the enriched levels of hydroxybenzoates.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The current study could provide an economic source of tyrosinase (mushrooms) that can be used to monitor tyrosinase inhibitors, a potent component that enables their use against skin cancer.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 11","pages":"512-518"},"PeriodicalIF":0.0,"publicationDate":"2023-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135823306","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}
Navami MM, Abraham B, Archana H, Nisha P. Nutritional profiling and quantitative analysis of amino acids and vitamins using LC–MS/MS in selected raw and germinated ancient grains. JSFA Reports. 2023;3(8): 377–86. https://doi.org/10.1002/jsf2.141
In this article the affiliation of the first author and the corresponding author is incorrect.
It should be modified to:
MM Navami1,2, Abraham Billu1,2, Haridas Archana1 and P Nisha1,2
1 Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India.
2 Academy of Scientific and Innovative Research (AcSIR), Ghaziabad-201,002, India.
We apologize for this error.
Navami MM, Abraham B, Archana H, Nisha P.利用LC-MS /MS对原始和发芽谷物的营养特征及氨基酸和维生素的定量分析。JSFA报告。2023;3(8):377-86。https://doi.org/10.1002/jsf2.141In这篇文章的第一作者和通讯作者的从属关系是不正确的。应该修改为:MM Navami1,2, Abraham Billu1,2, Haridas archan1和P Nisha1,21农业加工与技术部，csir -国家跨学科科学与技术研究所，Thiruvananthapuram，印度。2科学与创新研究研究院，Ghaziabad-201,002，印度。我们为这个错误道歉。
{"title":"Erratum to “Nutritional profiling and quantitative analysis of amino acids and vitamins using LC–MS/MS in selected raw and germinated ancient grains”","authors":"","doi":"10.1002/jsf2.149","DOIUrl":"10.1002/jsf2.149","url":null,"abstract":"<p>Navami MM, Abraham B, Archana H, Nisha P. Nutritional profiling and quantitative analysis of amino acids and vitamins using LC–MS/MS in selected raw and germinated ancient grains. JSFA Reports. 2023;3(8): 377–86. https://doi.org/10.1002/jsf2.141</p><p>In this article the affiliation of the first author and the corresponding author is incorrect.</p><p>It should be modified to:</p><p>MM Navami<sup>1,2</sup>, Abraham Billu<sup>1,2</sup>, Haridas Archana<sup>1</sup> and P Nisha<sup>1,2</sup></p><p><sup>1</sup> Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India.</p><p><sup>2</sup> Academy of Scientific and Innovative Research (AcSIR), Ghaziabad-201,002, India.</p><p>We apologize for this error.</p>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 9","pages":"447"},"PeriodicalIF":0.0,"publicationDate":"2023-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.149","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43249618","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Jabuticaba is a tasty Brazilian fruit that can be used in vinegar production. This study aimed to determine the phenolic, volatile, and sensory profiles; antioxidant activity; and chemical characteristics of vinegars produced with fruits, with and without the peel, of Myrciaria cauliflora (Mart.) O.Berg and Myrciaria jaboticaba (Vell.) Berg.
Results
Fourteen phenolic compounds were identified and quantified, classified between phenolic acids and flavonoids, with emphasis on 3,4-dihydroxybenzoic acid, chlorogenic acid, and sinapic acid. The highest antioxidant activity was found in M. jaboticaba vinegar, made with unpeeled fruits. For volatile compounds, 21 esters, 7 alcohols, 5 terpenes, 1 ketone, and 1 vinylarene were identified. Sensory analysis showed similarities in terms of taste and differences in terms of odor between Jabuticaba vinegars and commercial vinegars. The mineral content demonstrates the nutritional potential of vinegars in terms of macro and micronutrients, with a predominance of potassium and calcium. Phenolic compounds, acetic acid, and esters were the main chemical groups identified. Vinegars, in general, showed differences concerning the presence and absence of peels.
Conclusion
Vinegars produced with different varieties of Jabuticabas can be a promising alternative for obtaining beverages with important compounds for human health, promoting local production, and adding value to regional products.
{"title":"Vinegars from fruits of Myrciaria cauliflora (Mart.) O.Berg and Myrciaria jaboticaba (Vell.) Berg: Phytochemical, volatile, and sensory profiles, antioxidant activity, and chemical characteristics","authors":"Cesar Luiz Pagliarini, Mateus Alcides Pagliarini, Viviane Aparecida Figueredo Oliveira Santos, Cristiano André Steffens, Rodrigo Barcellos Hoff, Jocinei Dognini, Ilene Crestani, Marina Volpato Dacoreggio, Lucíola Bagatini, Aniela Pinto Kempka","doi":"10.1002/jsf2.146","DOIUrl":"10.1002/jsf2.146","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Jabuticaba is a tasty Brazilian fruit that can be used in vinegar production. This study aimed to determine the phenolic, volatile, and sensory profiles; antioxidant activity; and chemical characteristics of vinegars produced with fruits, with and without the peel, of <i>Myrciaria cauliflora</i> (Mart.) O.Berg and <i>Myrciaria jaboticaba</i> (Vell.) Berg.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Fourteen phenolic compounds were identified and quantified, classified between phenolic acids and flavonoids, with emphasis on 3,4-dihydroxybenzoic acid, chlorogenic acid, and sinapic acid. The highest antioxidant activity was found in <i>M. jaboticaba</i> vinegar, made with unpeeled fruits. For volatile compounds, 21 esters, 7 alcohols, 5 terpenes, 1 ketone, and 1 vinylarene were identified. Sensory analysis showed similarities in terms of taste and differences in terms of odor between Jabuticaba vinegars and commercial vinegars. The mineral content demonstrates the nutritional potential of vinegars in terms of macro and micronutrients, with a predominance of potassium and calcium. Phenolic compounds, acetic acid, and esters were the main chemical groups identified. Vinegars, in general, showed differences concerning the presence and absence of peels.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Vinegars produced with different varieties of Jabuticabas can be a promising alternative for obtaining beverages with important compounds for human health, promoting local production, and adding value to regional products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 9","pages":"429-440"},"PeriodicalIF":0.0,"publicationDate":"2023-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45708009","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}
Propolis is one of the hive products made by bees from wax and plant resins, which makes it rich in phytochemicals such as flavonoids and phenolic. The chemical composition of propolis from stingless bees is affected by several factors including vegetation type and species. In Kenya, we have diverse landscape vegetation and over 12 stingless bee species. Lifestyle diseases are affecting more people due to unhealthy diets and exposure to harmful chemicals, which lead to oxidation in cells. This led to the production of super radicals, which cannot be neutralized only by the endogenous antioxidants in the body. This has led to increased demand for exogenous antioxidants obtained from the diet. Propolis is a known source of natural antioxidants too due to the presence of polyphenols.
Results
In our study, we determined the total content of flavonoids, phenolic, and the antioxidant activity of propolis from six stingless bee species from Kenya. The total flavonoid content (TFC) in all species ranged from 651.90 to 3262.26 mg QE/100 g, while the total phenolic content (TPC) ranged from 586.36 to 2010.53 mg GAE/100 g. Among the species, Meliponula beccarii had the highest concentration of total flavonoids, Meliponula togoensis had high concentrations of total phenolic, while Meliponula ferruginea had the highest antioxidant activity.
Conclusion
The outcome of this study demonstrates that propolis from Kenyan stingless bees have varying amounts of phytochemicals, which is dependent on the species identity. Hence it is a good source of exogenous natural antioxidants.
{"title":"Determination of total flavonoids, phenolics, and antioxidant activity of propolis from six stingless bee species in Kenya","authors":"Timothy M. Kegode, Nelly Ndungu, Nkoba Kiatoko","doi":"10.1002/jsf2.147","DOIUrl":"10.1002/jsf2.147","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Propolis is one of the hive products made by bees from wax and plant resins, which makes it rich in phytochemicals such as flavonoids and phenolic. The chemical composition of propolis from stingless bees is affected by several factors including vegetation type and species. In Kenya, we have diverse landscape vegetation and over 12 stingless bee species. Lifestyle diseases are affecting more people due to unhealthy diets and exposure to harmful chemicals, which lead to oxidation in cells. This led to the production of super radicals, which cannot be neutralized only by the endogenous antioxidants in the body. This has led to increased demand for exogenous antioxidants obtained from the diet. Propolis is a known source of natural antioxidants too due to the presence of polyphenols.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>In our study, we determined the total content of flavonoids, phenolic, and the antioxidant activity of propolis from six stingless bee species from Kenya. The total flavonoid content (TFC) in all species ranged from 651.90 to 3262.26 mg QE/100 g, while the total phenolic content (TPC) ranged from 586.36 to 2010.53 mg GAE/100 g. Among the species, <i>Meliponula beccarii</i> had the highest concentration of total flavonoids, <i>Meliponula togoensis</i> had high concentrations of total phenolic, while <i>Meliponula ferruginea</i> had the highest antioxidant activity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The outcome of this study demonstrates that propolis from Kenyan stingless bees have varying amounts of phytochemicals, which is dependent on the species identity. Hence it is a good source of exogenous natural antioxidants.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 9","pages":"441-446"},"PeriodicalIF":0.0,"publicationDate":"2023-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43027499","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}
Natalia Manousi, Theodoros Mikroulis, Ioannis Mourtzinos
Figs are a valuable source of nutrients including polyphenols, dietary fiber, and minerals. Cultivation and consumption of figs generates a considerable amount of by-products and waste which are also nutrient-rich. Fig unexploited mass can efficiently be valorized in the frame of circular bioeconomy for the development of functional foods, food supplements, cosmetics, and pharmaceuticals. Herein, we provide a thorough assessment of the chemical composition of figs toward the potential utilization of unexploited fig biomass for the generation of bio-based materials. Conventional and novel processes such as drying and extraction leading to the isolation of targeted ingredients are critically discussed.
{"title":"Can unexploited biomass of Ficus carica L. be valorized as a bio-based material for the development of functional food formulations?","authors":"Natalia Manousi, Theodoros Mikroulis, Ioannis Mourtzinos","doi":"10.1002/jsf2.144","DOIUrl":"10.1002/jsf2.144","url":null,"abstract":"<p>Figs are a valuable source of nutrients including polyphenols, dietary fiber, and minerals. Cultivation and consumption of figs generates a considerable amount of by-products and waste which are also nutrient-rich. Fig unexploited mass can efficiently be valorized in the frame of circular bioeconomy for the development of functional foods, food supplements, cosmetics, and pharmaceuticals. Herein, we provide a thorough assessment of the chemical composition of figs toward the potential utilization of unexploited fig biomass for the generation of bio-based materials. Conventional and novel processes such as drying and extraction leading to the isolation of targeted ingredients are critically discussed.</p>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 9","pages":"408-413"},"PeriodicalIF":0.0,"publicationDate":"2023-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49425757","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}
Eriko Padron-Regalado, Eida Elena Mejía‐Olvera, Allan Mauricio Marruffo‐Carmona, José Carlos Solís‐Suárez, Darío Peralta‐Agapito, E. Medina-Rivero
Enzymatic hydrolysis of agro‐food industrial residues (AFIRs) has the potential of generating great economic value in the food and the cosmetics industry. Here we develop an efficient solid enzymatic hydrolysis (SEH) employing the edible fungus Pleurotus ostreatus to enzymatically digest wheat bran. We assess the antioxidant activity of the SEH product by implementing a highly affordable antioxidant activity test (AAT). Finally, we obtain a tablet formulation containing the SEH product.Results show that the selected parameters for the SEH are highly competitive among other described SEHs that use fungi to digest wheat residues. The AAT showed a dose‐response antioxidant behavior employing a known antioxidant (vitamin C). The AAT also showed that the SEH product has higher antioxidant activity than the undigested substrate. Finally, the hardness assessment of the SEH tablets suggested changes in stability.In conclusion, an efficient SEH was implemented and its effect on the antioxidant activity was demonstrated. The SEH could be performed at a competitive incubation time, temperature and moisture content. Nevertheless, a deeper study is warranted to fully describe this SEH. We hope that these findings contribute to the development of cost‐efficient SEHs in the food and cosmetics industry.This article is protected by copyright. All rights reserved.
{"title":"Efficient enzymatic hydrolysis for enriching the antioxidants content of agro‐food industrial residues","authors":"Eriko Padron-Regalado, Eida Elena Mejía‐Olvera, Allan Mauricio Marruffo‐Carmona, José Carlos Solís‐Suárez, Darío Peralta‐Agapito, E. Medina-Rivero","doi":"10.1002/jsf2.145","DOIUrl":"https://doi.org/10.1002/jsf2.145","url":null,"abstract":"Enzymatic hydrolysis of agro‐food industrial residues (AFIRs) has the potential of generating great economic value in the food and the cosmetics industry. Here we develop an efficient solid enzymatic hydrolysis (SEH) employing the edible fungus Pleurotus ostreatus to enzymatically digest wheat bran. We assess the antioxidant activity of the SEH product by implementing a highly affordable antioxidant activity test (AAT). Finally, we obtain a tablet formulation containing the SEH product.Results show that the selected parameters for the SEH are highly competitive among other described SEHs that use fungi to digest wheat residues. The AAT showed a dose‐response antioxidant behavior employing a known antioxidant (vitamin C). The AAT also showed that the SEH product has higher antioxidant activity than the undigested substrate. Finally, the hardness assessment of the SEH tablets suggested changes in stability.In conclusion, an efficient SEH was implemented and its effect on the antioxidant activity was demonstrated. The SEH could be performed at a competitive incubation time, temperature and moisture content. Nevertheless, a deeper study is warranted to fully describe this SEH. We hope that these findings contribute to the development of cost‐efficient SEHs in the food and cosmetics industry.This article is protected by copyright. All rights reserved.","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45139880","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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