scholarly journals Differences in Seed Weight, Amino Acid, Fatty Acid, Oil, and Squalene Content in γ-Irradiation-Developed and Commercial Amaranth Varieties (Amaranthus spp.)

Plants ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1412
Author(s):  
Monika Szabóová ◽  
Michal Záhorský ◽  
Ján Gažo ◽  
Jeroen Geuens ◽  
Ann Vermoesen ◽  
...  
Keyword(s):  
Seed Weight ◽  
Nutritional Value ◽  
Seed Traits ◽  
Γ Irradiation ◽  
Human Diet ◽  
Alternative Crop ◽  
Squalene Content ◽  
Amaranth Seed ◽  
Amaranthus Spp ◽  
Nutritional Potential

Grain amaranth is known as an alternative crop with exclusive nutritional value and health benefits. The purpose of this study was to investigate the effect of gamma irradiation on quantitative and qualitative amaranth seed traits, including 1000-seed weight, amino acids, fatty acids content, oil, and squalene yield. Two Slovak mutant varieties “Pribina” (A. cruentus) and “Zobor” (A.hypochondriacus x A. hybridus) were evaluated and compared to nonirradiated controls Ficha (A. cruentus L.) and K-433 (A. hypochondriacus x A. hybridus) and commercial varieties, Aztec (A. cruentus L.), Plainsman and Koniz (A. hypochondriacus x A. hybridus). Mutant varieties, “Pribina” and “Zobor”, showed superior 1000-seed weight performance compared to all investigated amaranth samples. The change in quantitative seed trait was accompanied by significantly higher oil and squalene content compared to commercial varieties. Moreover, significantly higher content of essential linoleic acid was detected in mutant variety “Zobor”. The present findings suggest that seeds of irradiation-derived varieties have high nutritional potential and can be used as a supplementary crop in the human diet.

scholarly journals Genetic and Pre- and Postharvest Factors Influencing the Content of Antioxidants in Cucurbit Crops

Antioxidants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 894
Author(s):  
Cecilia Martínez ◽  
Juan Luis Valenzuela ◽  
Manuel Jamilena
Keyword(s):  
Abiotic Stresses ◽  
Nutritional Value ◽  
Antioxidant Properties ◽  
Plant Diseases ◽  
Human Diet ◽  
Antioxidant Power ◽  
Factors Influencing ◽  
Cultivated Species ◽  
Plant Families ◽  
Valuable Compounds

Cucurbitaceae is one of the most economically important plant families, and includes some worldwide cultivated species like cucumber, melons, and squashes, and some regionally cultivated and feral species that contribute to the human diet. For centuries, cucurbits have been appreciated because of their nutritional value and, in traditional medicine, because of their ability to alleviate certain ailments. Several studies have demonstrated the remarkable contents of valuable compounds in cucurbits, including antioxidants such as polyphenols, flavonoids, and carotenoids, but also tannins and terpenoids, which are abundant. This antioxidant power is beneficial for human health, but also in facing plant diseases and abiotic stresses. This review brings together data on the antioxidant properties of cucurbit species, addressing the genetic and pre- and postharvest factors that regulate the antioxidant content in different plant organs. Environmental conditions, management, storage, and pre- and postharvest treatments influencing the biosynthesis and activity of antioxidants, together with the biodiversity of this family, are determinant in improving the antioxidant potential of this group of species. Plant breeding, as well as the development of innovative biotechnological approaches, is also leading to new possibilities for exploiting cucurbits as functional products.

scholarly journals PLANTAS ALIMENTÍCIAS NÃO-CONVENCIONAS (PANC) COMO ELEMENTO ENDOGENO DO DESENVOLVIMENTO LOCAL FUNDAMENTAL PARA O PROTAGONISMO DE UMA OUTRA ECONOMIA

2020 ◽  
Vol 4 (2) ◽  
pp. e042009
Author(s):  
José Raimundo Oliveira Lima ◽  
Jainara Ferreira Leal ◽  
Lázaro Pinheiro de Brito ◽  
Samuel Pereira da Silva
Keyword(s):  
Local Development ◽  
Food Plants ◽  
Human Diet ◽  
Solidarity Economy ◽  
Ecological Importance ◽  
Popular Economy ◽  
Nature Preservation ◽  
The Relationship ◽  
Nutritional Potential ◽  
Do So

A economia popular e solidária se opõe à superexploração do trabalho e à exploração dos recursos naturais efetivadas de maneira predatória como vem historicamente ocorrendo. Essa economia busca, entretanto, promover o desenvolvimento local e o crescimento socioeconômico em harmonia com proteção à natureza. A alimentação da humanidade atualmente se limita a apenas cerca de 110 espécies vegetais. Enquanto isso, muitas espécies ruderais, também consideradas invasoras ou pragas, além de importância ecológica, apresentam potencial alimentício, muitas vezes, já comprovado através de estudos. Em que pese a pouca divulgação desses dados, estima-se que o número dessas espécies possa chegar a 10.000. Nesse contexto, a presente pesquisa tem como objetivo analisar a relação entre a economia popular e solidária e as plantas alimentícias não convencionais (PANC) numa perspectiva do desenvolvimento local. Metodologicamente, adotamos a pesquisa-ação, inerente aos trabalhos orientados pelo Grupo de Estudos e Pesquisas em Economia Popular e Solidária e Desenvolvimento Local (GEPOSDEL), base dos trabalhos da Incubadora de Iniciativas de Economia Popular e Solidária da UEFS (IEPS-UEFS), articulada à disciplina Comercialização e Economia Solidária. Como resultados da pesquisa, inferimos que as PANC se consubstanciam como um dos principais elementos endógenos promissores do desenvolvimento local, elemento fundamental de uma outra economia, uma economia plural e protagonizada por pessoas, a economia popular e solidária.   Abstract The popular and solidary economy goes against the overexploitation of work and the exploitation of natural resources carried out in a predatory way as it has been historically happening. This economy, however, seeks to promote local development and socioeconomic growth in harmony with nature preservation. The human diet is restricted to about 110 plant species. Meanwhile, many ruderal species, also considered invasive or pests have an ecological importance, as well as nutritional potential, which has already been proven through scientific studies. Despite the limited circulation of these data, it is estimated that the number of these species may reach 10,000. In this way, this research aims to analyze the relationship between the popular and solidary economy and non-conventional food plants (PANC) in a perspective of local development. To do so, we applied the action research methodology, essential to the work guided by the Group of Studies and Research in Solidary and Popular Economy and Local Development.  (GEPOSDEL), which articulated to the discipline of Commercialization and Solidarity Economy, is the bases for the Popular and Solidarity Economy Initiatives Incubator of UEFS (IEPS-UEFS). As a result of the research, we infer that the PANCs are consubstantiated as one of the main promising endogenous elements of local development, a fundamental element of another economy, a plural economy and protagonized by people, the popular and solidary economy. Keywords: Popular and Solidarity Economy, Agriculture, Local development.

scholarly journals Grape Pomace: A Potential Ingredient for the Human Diet

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1772
Author(s):  
Paula Pereira ◽  
Carla Palma ◽  
Cíntia Ferreira-Pêgo ◽  
Olga Amaral ◽  
Anabela Amaral ◽  
...  
Keyword(s):  
Industrial Production ◽  
Nutritional Value ◽  
Essential Element ◽  
Grape Pomace ◽  
Human Nutrition ◽  
Arsenic Content ◽  
Nutrition And Health ◽  
Human Diet ◽  
Potential Use

The industrial production of wine generates annually tons of waste that can and must be properly reused to reduce its polluting load ad increase the availability of passive ingredients to be used in human nutrition. Grape pomace, a by-product of winemaking, beyond being of nutritional value is a bioactive source with high potential value and benefits for human health. Having as main goal the preliminary perception of the potential use of this by-product, the aim of this study was the characterization of eight different grape pomaces. In this sense, ash content, relative ash, moisture, pH, microorganisms, metals (Al, Cd, Cr, Cu, Fe, Hg, Li, Mn, Ni, Pb, and Zn), and semi-metal (As) were reported. The parameter that limits the daily amount ingested of this product is its arsenic content, a non-essential element that belongs to the group of semi-metal. Considering the obtained results and in the light of the restrictions imposed through the legislation in regulations set by the European Commission, the inclusion of grape pomace in the industrial production of foodstuffs could be a step towards the future of human nutrition and health.

Antinutritional factors, ruminal degradation and in vitro protein digestibility of gamma irradiated full-fat soybean

2009 ◽  
Vol 2009 ◽  
pp. 184-184
Author(s):  
M Taghinejad Roudbaneh ◽  
A Nikkhah ◽  
A A Sadeghi ◽  
G Raisali ◽  
M Chamani
Keyword(s):  
Gamma Irradiation ◽  
Dairy Cows ◽  
Nutritional Value ◽  
Protein Digestibility ◽  
High Energy ◽  
Antinutritional Factors ◽  
Γ Irradiation ◽  
Rumen Microbes ◽  
Gamma Irradiated

Whole soybean is used as a high energy-protein supplement for dairy cows, but contains various antinutritional factors and the protein is highly degradable by rumen microbes. Roasting and extrusion are very popular ways of feeding soybeans to dairy cows but these processing methods may adversely affect the protein digestibility and lysine availability of the final product in the small intestine. Gamma irradiation has been recognized as a reliable and safe method for improving the nutritional value and inactivation or removal of certain antinutritional factors in foods and feeds (Siddhuraju et al., 2002). As far as we know, information about the effects of γ-irradiation on ruminal crude protein (CP) degradation of full-fat soybean in the literature is scarce. The aim of this study was to evaluate the effects of gamma irradiation (γ-irradiation) on nutritional value and antinutritional factors of soybean (SB) for ruminants.

scholarly journals Influence of carbohydrate additives on 5-hydroxymethylfurfural (HMF) content in pork tenderloin

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Julia Bogdanowicz ◽  
Wacław Mozolewski ◽  
Monika Modzelewska-Kapituła ◽  
Katarzyna Tkacz ◽  
Adam Wie˛k
Keyword(s):  
High Performance ◽  
Nutritional Value ◽  
Meat Products ◽  
Reversed Phase ◽  
Maillard Reaction Products ◽  
Content Increase ◽  
Reaction Products ◽  
Human Diet ◽  
Colour Parameters ◽  
Lower Water Content

AbstractHeat-processed foodstuffs are a rich source of Maillard reaction products (MRPs) in the daily human diet. Although MRPs favourably affect the colour and flavour of heat-processed foods, they also have an impact on nutritional value and safety. Some MRPs (e.g. 5-hydroxymethylfurfural) may be toxic, mutagenic or carcinogenic and their presence in food has been studied extensively due to possible negative health effects(1,2). There is a general scarcity of published information on 5-hydroxymethylfurfural (HMF) concentrations in meat products.This study analysed whether there are differences in the concentrations of HMF between smoked pork tenderloins previously cured with the addition of glucose, saccharose or maltodextrin at concentrations of 0.5, 1.0 or 1.5% (including the control trial without sugar). Material for the tenderloin production consisted of longissimus dorsi muscles collected from 20 porcine carcasses. Colour parameters of the external surface (CIE L*a*b* system) and the content of water and 5-hydroxymethylfurfural were determined. The HMF content was analysed with reversed-phase high-performance liquid chromatography (RP-HPLC).The type of sugar used for curing had a significant impact on the amount of HMF formed in the product. The highest HMF content was found in the tenderloins cured with saccharose (it was about three-fold higher than the control trial and trials with glucose or maltodextrin). The formation of HMF was influenced not only by the type but also by the concentration of carbohydrates. Higher concentrations of glucose and maltodextrin resulted in a slight increase in the HMF content in the product (P > 0.05), while a higher concentration of saccharose produced a very pronounced HMF content increase (P < 0.05). Furthermore, tenderloins cured with a 2% carbohydrate addition were characterized by a lower water content (P < 0.01) and a darker surface colour (P < 0.01) compared to tenderloins with a lower carbohydrate addition. The results indicate the clear impact of technological additives on the HMF content of tenderloins. Conducting studies on the HMF in meat products is fully justified due to the relatively high HMF contents observed in the experiment (approximately 20–23 mg/kg), which were comparable to products such as bread or fruit jams.

Live Length and Weight of Cod (Gadus Morhua) Estimated from Various Skeletal Elements

1987 ◽  
Vol 7 (4) ◽  
pp. 329-351 ◽  
Author(s):  
Alfonso Rojo
Keyword(s):  
Nutritional Value ◽  
Gadus Morhua ◽  
Human Populations ◽  
Human Diet ◽  
Valuable Source ◽  
Fish Bones ◽  
Faunal Studies ◽  
Source Of Information ◽  
Important Objective

Fish bones, often reduced to fragments, are found during the excavations of prehistoric campsites. These bones can be of interest to the archaeologist as a valuable source of information on the diet of past human populations. One important objective of archaeological faunal studies is, then, to calculate accurately the size of the animals consumed by past human populations, to estimate the nutritional value of these animals in the human diet.

scholarly journals Nutritional composition of rice bran submitted to different stabilization procedures

2012 ◽  
Vol 48 (4) ◽  
pp. 651-657 ◽  
Author(s):  
Simone Aparecida dos Santos Conceição Faria ◽  
Priscila Zaczuk Bassinello ◽  
Marilene de Vuono Camargo Penteado
Keyword(s):  
Chemical Composition ◽  
Rice Bran ◽  
Nutritional Value ◽  
Fatty Acid Content ◽  
Nutritional Composition ◽  
Microwave Oven ◽  
Human Diet ◽  
Sample Composition ◽  
Rapid Tool ◽  
Existing Data

In order to inactivate enzymatic deterioration, whole rice bran samples were subjected to two stabilization methods. Changes in nutritional value in terms of, concerning chemical composition, minerals and fatty acid content, were evaluated to supplement existing data and promote the utilization of rice bran in the human diet. The following homemade heat treatments were applied: roasting on a conventional stove or heating in a microwave oven. Based on the results, the different heating methods affected sample composition, since the levels of some nutrients of treated samples showed significant changes (p<0.05) compared to corresponding raw samples. The rice bran treated on a conventional stove produced products with lower moisture (5.14±0.10 g/100 g) and nutrients such as sodium 11.8%; palmitic acid 9.9% and stearic acid 8.1%. The microwave oven procedure resulted in better nutrient preservation, with slightly higher moisture content (6.28±0.10 g/100 g), and appears to be a practical and rapid tool for home heat stabilization of rice bran.

Organoleptic and Nutritional Evaluation of Value Added Noodles from Amaranth Seed Flour

2020 ◽  
pp. 39-47
Author(s):  
Priyanshu Tripathi ◽  
Renu Mogra
Keyword(s):  
Nutritional Value ◽  
Nutritive Value ◽  
Value Added ◽  
Protein Product ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Amaranth Grain ◽  
Amaranth Seed ◽  
Amaranth Flour

Pseudocereals are as good as the true cereals in many aspects of nutritional value. Either substituting or supplementing the staple cereals with pseudocereals and thereby improving the nutritive value of foods are under experimentation. Amaranth, a pseudocereal possess the usual characteristics of cereals such as bland taste, ease of cooking and also contain a substantial quality of cooking and fat as compared to most cereals.  Amaranth contain good amount of fiber, energy and mineral than the conventional grains. Nevertheless, amaranth grain is still considered as a underutilized food crop and its consumed very few places. The usage of amaranth green, though very common in many parts of India. Development of nutritionally superior inexpensive food and acceptable to intended consumer is the biggest challenge of the present time. The present investigation was designed to develop high protein product by incorporation of amaranth flour. Amaranth flour was incorporate in the ratio of 20, 30, 40, 50, 60 and 70 per cent in the wheat flour. The higher score of overall acceptability was 7.70± 0.10 for 50 per cent substitution of amaranth flour after control and the minimum as 6.67± 0.25 for the 70 per cent amaranth flour noodles. Considering the results obtained and characteristics of flour used, the amaranth flour addition up to 30 per cent is evident to improve some nutritional properties and 50 per cent for sensory characteristic. Results also showed significant increase (P<0.05) in the protein (13.22 g) when compared with control (12.07 g). In this research it was analyzed that the different amount of amaranth flour plays an important role in noodles making by enhancing nutritional parameters and overall product quality. Resultant noodles can be used as a nutritious food with higher content of protein and other nutritious elements in an increased market of noodle product where quality protein is an issue.

scholarly journals DETERMINATION OF SELECTED PESTICIDES IN HONEY BY LC-MS-IT: EFFECTS OF SAMPLE PREPARATION

2012 ◽  
Vol 2 (4) ◽  
Author(s):  
Marija Ilić ◽  
Ljubica Svilar ◽  
Snežana Jovanović ◽  
Aleksandra Đorđević ◽  
Violeta Mitic ◽  
...  
Keyword(s):  
Sample Preparation ◽  
Nutritional Value ◽  
Ion Trap ◽  
Preparation Method ◽  
Solid Phase ◽  
Mass Analyzer ◽  
Liquid Chromatography Mass Spectrometry ◽  
Human Diet ◽  
Liquid Liquid Extraction

Honey is well known in human diet and it is considered to be one of the healthiest foods with high nutritional value. Due to the growing presence of anthropogenic contaminants, with extremely long half-life and prevalence in all environments, some of them may be present in honey. Honey samples were spiked with six pesticides which are commonly used at the time of plant's blooming, in order to develop an efficient method for preparing honey samples for LC-MS-IT analysis. Samples of honey, spiked with soultion containing mixture of six pesticides (pirimicarb, atrazine, prometrine, malation, cyprodinil and famoxadone), were treated applying SPE with Florisil and C18 cartriges, as well as liquid-liquid extraction method. Afterwards, samples were injected in the HPLC with ESI ionisation source, and IT (ion trap) mass analyzer. Methanol solution of pesticides in the same concentrations as in spiked samples, were used as blank. In spiked honey samples, after treatment with Florisil prometrine and famoxadon were detected; with C18, atrazine and prometrine; after LLE famoxedon and pirimicarb. In the specific case, as acceptable sample preparation method SPE with Florisil cartridge may be proposed, since it enables reliable identification of the most examined pesticides. Key words: honey, pesticides, liquid chromatography, mass spectrometry, solid phase extraction

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