scholarly journals Extraction and Natural Bioactive Molecules Characterization in Spinach, Kale and Purslane: A Comparative Study

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2515
Author(s):  
Boris Nemzer ◽  
Fadwa Al-Taher ◽  
Nebiyu Abshiru
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Comparative Study ◽  
Organic Acids ◽  
Health Benefits ◽  
Bioactive Molecules ◽  
Strong Basis ◽  
Leafy Greens ◽  
Freeze Dried ◽  
Phytochemical Compounds

Leafy green vegetables contain essential nutrients and are frequently consumed for their perceived health benefits. The purpose of this study was to profile the nutritional and natural bioactive phytochemical compounds extracted from freeze-dried spinach and kale and compare them with our previously published freeze-dried purslane results. Novel research suggests that these leafy greens contain an abundance of fatty acids, amino acids, organic acids, vitamins, and minerals, which can reduce the risk of many chronic diseases. LC-MS/MS screening identified 69 and 103 compounds in spinach and kale, respectively, including flavonoids, glucosinolates, and phenolic and organic acids. Out of a total of 26 flavonoids identified in the current study, only three were found in spinach. All three leafy greens showed nutritional and health benefits and the unique phytochemical compounds found only in purslane provide a strong basis to incorporate its distinct dietary benefits.

Reactions between Amino-Acids, Organic Acids and Sugars in Freeze-dried Apricots

Nature ◽  
1956 ◽  
Vol 177 (4519) ◽  
pp. 1082-1083 ◽  
Author(s):  
E. F. L. J. ANET ◽  
T. M. REYNOLDS
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Freeze Dried ◽  
Organic Acids And Sugars

scholarly journals Correlation among Metabolic Changes in Tea Plant Camellia sinensis (L.) Shoots, Green Tea Quality and the Application of Cow Manure to Tea Plantation Soils

Molecules ◽  
2021 ◽  
Vol 26 (20) ◽  
pp. 6180
Author(s):  
Litao Sun ◽  
Kai Fan ◽  
Linlin Wang ◽  
Dexin Ma ◽  
Yu Wang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Organic Acids ◽  
Pearson Correlation ◽  
Late Summer ◽  
Quinic Acid ◽  
Tea Plant ◽  
Organic Manure ◽  
Gas Chromatography Mass Spectrometry ◽  
Cow Manure

Traditionally, the supplement of organic manure in tea plantations has been a common approach to improving soil fertility and promoting terroir compounds, as manifested by the coordinated increase in yield and quality for the resulting teas. However, information regarding the effect of organic manure in the metabolome of tea plants is still inadequate. The metabolite profiles of tea shoots applied with cow manure, urea or no fertilizer were studied using gas chromatography–mass spectrometry (GC–MS). In total, 73 metabolites were detected, and the modulated metabolites included mainly amino acids, organic acids and fatty acids. In particular, glutamine, quinic acid and proline accumulated more in tea shoots in soils treated with cow manure, but octadecanoic acid, hexadecanoic acid and eicosanoic acid were drastically reduced. Pearson correlation analysis indicated that organic acids and amino acids in tea shoots were the two major metabolite groups among the three treatments. The analysis of metabolic pathways demonstrated that the cow manure treatment significantly changed the enrichment of pathways related to amino acids, sugars and fatty acids. Sensory evaluation showed that the quality of green teas was higher when the plants used to make the tea were grown in soil treated with cow manure rather than urea during spring and late summer. The results indicated that the application of cow manure in soils changed the metabolic characteristics of tea shoots and improved the qualities of the resulting teas.

scholarly journals Hepatic Metabolic Profile Reveals the Adaptive Mechanisms of Ewes to Severe Undernutrition during Late Gestation

Metabolites ◽  
2018 ◽  
Vol 8 (4) ◽  
pp. 85 ◽  
Author(s):  
Yanfeng Xue ◽  
Changzheng Guo ◽  
Fan Hu ◽  
Junhua Liu ◽  
Shengyong Mao
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Energy Balance ◽  
Organic Acids ◽  
Metabolic Profile ◽  
Negative Energy ◽  
Late Gestation ◽  
Feed Restriction ◽  
Metabolic Pattern ◽  
Adaptive Mechanisms

The mechanisms underlying the adaption of liver metabolism to the undernutrition in ewes during late gestation remain unclear. This research aimed to explore the adaptive mechanisms of liver metabolism by hepatic metabolome analysis in pregnant ewes to the negative energy balance induced by severe feed restriction. Twenty ewes carrying multiple fetuses and gestating for 115 days were fed normally or restricted to a 30% feed level (10 ewes in each group) for 15 days. All ewes were sacrificed and hepatic samples were collected and analyzed by liquid chromatography-mass spectrometry. Both the principal components analysis and partial least squares of discriminant analysis of hepatic metabolites showed the clear separation between ewes in the control and severely feed-restricted groups. The metabolic profile demonstrated that the proportions of differential metabolites between the two groups in fatty acids and lipids, organic acids, and amino acids and derivatives were 61.11%, 16.67%, and 11.11%, respectively. Enriched pathways of differential metabolites were mainly involved in fatty acids and amino acids metabolism and biosynthesis. Correlation networks of differential metabolites revealed that general metabolic pattern was changed apparently and mainly based on fatty acids and lipids in the livers of feed-restricted ewes. The accumulation and oxidation of long-chain fatty acids were intensified in the livers of feed-restricted ewes, while those of medium-chain fatty acids were the opposite. In general, severe feed restriction significantly affected the levels of hepatic metabolites and altered the overall metabolic pattern. Furthermore, fatty acids oxidation as well as the utilization of amino acids and organic acids were intensified to adapt to the negative energy balance during late gestation.

Metabolic variations of organic acids, amino acids, fatty acids and aroma compounds in the pulp of different pummelo varieties

LWT ◽  
2020 ◽  
Vol 130 ◽  
pp. 109445 ◽  
Author(s):  
Chunhua Zhu ◽  
Qi Lu ◽  
Xianyan Zhou ◽  
Jinxue Li ◽  
Jianqiang Yue ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Organic Acids ◽  
Aroma Compounds

scholarly journals Incorporation of Spirulina (Athrospira platensis) in Traditional Egyptian Cookies as a Source of Natural Bioactive Molecules and Functional Ingredients: Preparation and Sensory Evaluation of Nutrition Snack for School Children

2019 ◽  
pp. 372-397
Author(s):  
D. M. El Nakib ◽  
M. M. Ibrahim ◽  
N. S. Mahmoud ◽  
E. N. Abd El Rahman ◽  
A. E. Ghaly
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
School Children ◽  
Break Line ◽  
Odor Intensity ◽  
Bioactive Molecules ◽  
Yellow Orange ◽  
Degree Of Acceptance ◽  
Protein Amino Acids ◽  
Mouth Feel

Spirulina (Athrospira platensis) is very rich in protein, amino acids, fatty acids, vitamins and minerals and its incorporation into foods will enrich their nutritional values. The objectives of this study were to incorporate spirulina into traditional Egyptian cookies as a source of natural bioactive molecules and to evaluate the effect of the amount of added spirulina on their sensory properties (texture, shred, color, odor and taste) and acceptability using a panel of 10 members. The results indicated that addition of spirulina to the cookies affected the texture, the mouth feel, the easiness with which breaking a cookie was made, the fragmentation and the appearance of the break line.  The cookies that received no spirulina had smoother texture and moist-smooth mouth feel whereas those received spirulina had more sandy-course texture and heavy-chewy mouth feel. Increasing spirulina content from 5 to 15% made the cookies more firm and harder to break. Irregular large parts and continuous break lines were observed with the cookies that received no spirulina while more granules and smaller parts with irregular line were observed with all the cookies that received spirulina. The results showed that adding spirulina to cookies may help maintain their integrity and reduce breakage during packaging and distributions. The color of the cookies that received no spirulina was yellow to yellow-orange and that of the cookies that received 5 and 10% spirulina was yellow- green to green-yellow-green while that of the cookies received 15% spirulina was green-yellow-green to green-blue-green. All the baked cookies had a noticeable smell and the odor intensity ranged from faint to strong. Increasing the spirulina content from 5 to 15% (3-fold) increased the odor intensity by 19.6%. The nature of the smell of the cookies that received 0 and 5% spirulina was pleasant while that of the cookies that revived 10 and 15% spirulina was musty-seawater and fishy-seawater, respectively. The addition of spirulina affected both the taste and the degree of acceptance. The taste of the cookies that received no spirulina was sweet-delicious with a high degree of acceptance while the taste of the cookies that received spirulina varied from sweet-sour to bitter-fishy with lower degree of acceptance. Adding 5% spirulina did not affect the smell or the taste. However, addition of a flavoring agent to cookies having higher spirulina contents (10-15%) may be required to musk the smell and taste of spirulina. The results showed that addition of spirulina enhanced the nutritional value of the cookies by increasing the protein content of the cookies and enriching them with vitamins, mineral, omega fatty acids and amino acids, all of which have significant health benefits to school children. Therefore, a further work should be directed towards improving the smell and the taste of spirulina cookies.

INFLUENCE OF APPLIED NITROGEN ON THE NONVOLATILE ORGANIC, FATTY, AND AMINO ACIDS OF FLUE-CURED TOBACCO

1982 ◽  
Vol 62 (2) ◽  
pp. 489-496
Author(s):  
WILLIAM A. COURT ◽  
J. M. ELLIOT ◽  
JOHN G. HENDEL
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Nicotiana Tabacum ◽  
Oxalic Acid ◽  
Organic Acids ◽  
Field Experiment ◽  
Nitrogen Fertilization ◽  
N Fertilization ◽  
Nicotiana Tabacum L ◽  
Protein Amino Acids

A field experiment was conducted in 1974 and 1975 on Fox loamy sand in Ontario to study the effects of different rates (0, 22.4, 44.8, and 67.2 kg/ha) of N fertilization on the nonvolatile organic acids, fatty acids, and protein amino acids of flue-cured tobacco (Nicotiana tabacum L. ’Delhi 34’). Nitrogen fertilization increased the concentration of the nonvolatile organic acids and amino acids, except oxalic acid and methionine. Increasing the rate of N fertilization decreased individual fatty acids except myristic and linolenic acids. The nonvolatile organic acids decreased with ascending stalk position but the reverse was true for the amino acids. Fatty acids did not change significantly with stalk position.

Chemistry of non-enzymic browning. II. Reactions between Amino Acids, Organic Acids, and sugars in freeze-dried Apricots and Peaches

1957 ◽  
Vol 10 (2) ◽  
pp. 182 ◽  
Author(s):  
EFLJ Anet ◽  
TM Reynolds
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Organic Acids ◽  
Malic Acid ◽  
Water Soluble ◽  
Freeze Dried ◽  
Before And After ◽  
Enzymic Browning ◽  
Related Compounds ◽  
Organic Acids And Sugars

The water-soluble constituents of apricot and peach purees were examined qualitatively and quantitatively before and after storage for 4 to 16 months at 25 �C and 70 per cent. R.H. All samples contained all the amino acids, organic acids, sugars, and polyols previously detected (Reynolds 1967 ; Anet and Reynolds 1955a, 1966b ; Ash and Reynolds 1955a, 1955b) in the two species of fruit. The stored samples also contained the following compounds : eleven 1-(N-amino acid)-1-deoxyfructoses, traces of two 2-(N-amino acid)-2-deoxyglucoses, nine by-products of unknown constitution formed from the reaction between glucose and aspartic acid and glucose and asparagine, three compounds formed from ammonia and glucose, two series of sucrose, glucose, and fructose mono-esters of malic acid, traces of a sorbitol mono-ester of malic acid, and some sugar mono-esters of citric acid.�The free amino acid or organic acid lost was equal, on a molar basis, to the amino acid-deoxyfructoses (and related compounds) and sugar esters formed. After allowing for these derivatives as much as 7 per cent. of the total sugar (calculated as hexoses) originally present could not be accounted for.

scholarly journals Wholemeal Spelt Bread Enriched with Green Spelt as a Source of Valuable Nutrients

Processes ◽  
2020 ◽  
Vol 8 (4) ◽  
pp. 389
Author(s):  
Piotr Kraska ◽  
Sylwia Andruszczak ◽  
Urszula Gawlik-Dziki ◽  
Dariusz Dziki ◽  
Ewa Kwiecińska-Poppe
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Nutritional Value ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Omega 3 ◽  
Overall Acceptability ◽  
Freeze Dried ◽  
Omega 6 ◽  
Almost All

The aim of this study was to evaluate the nutritional value of wholemeal bread prepared from the flour of spelt wheat (Triticum aestivum ssp. spelta) that was enriched by the addition of freeze-dried spelt grain (at proportions of 4%, 8%, and 12%, respectively, in relation to the flour weight). The spelt grain used in the study was harvested at the milk dough stage (the so-called green grain). Green spelt grain was characterized by a significantly higher content of minerals namely P, Mg, Ca and Zn compared to ripe spelt grain. Additionally, it contained significantly higher amounts of amino acids (Asp, Thr, Ser, Gly, Ala, Cys, Val, Met, Ile, Leu, Phe, Lys), lipids, as well as monounsaturated fatty acids (MUFA), and omega-3 and omega-9 acids. However, it had a lower content of palmitic, stearic, and linoleic acids, polyunsaturated fatty acids (PUFA), and omega-6 acids. The results showed that the nutritional value of bread was improved by the green spelt grain, however the ω6/ω3 ratio in bread enriched with green spelt grain was slightly less favorable than in control bread. Among all the products tested, bread enriched with a 12% proportion of green spelt grain was characterized by the highest content of almost all the amino acids (except for Pro, Cys, and Met), as well as in Mg, Zn, Mn, Cu and Fe. In addition, overall acceptability of this bread was the highest. Bread enriched with 8% of green grain contained the highest amount of P, Ca, Pro, linoleic acid, PUFA, and ω 6 acids, while bread enriched with 4% of green spelt grain had the highest content of palmitic acid and saturated fatty acids.

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