The Nutritional and Functional Properties of the Seed Flour of Three Varieties of Carica papaya

2010 ◽  
Vol 3 (1) ◽  
pp. 70-75 ◽  
Author(s):  
A.O. Adesuyi ◽  
K.O. Ipinmoroti
Keyword(s):  
Functional Properties ◽  
Carica Papaya ◽  
Seed Flour

Characterization of nutritional, organoleptic and functional properties of intermediate moisture shelf stable ready-to-eat Carica papaya cubes

2015 ◽  
Vol 10 ◽  
pp. 69-79 ◽  
Author(s):  
Bibhuti Bhusan Mishra ◽  
Satyendra Gautam ◽  
Ramesh Chander ◽  
Arun Sharma
Keyword(s):  
Functional Properties ◽  
Carica Papaya ◽  
Shelf Stable

Anti-inflammatory and antioxidant activities, functional properties and mutagenicity studies of protein and protein hydrolysate obtained from Prosopis alba seed flour

2014 ◽  
Vol 161 ◽  
pp. 391-399 ◽  
Author(s):  
Florencia Cattaneo ◽  
Jorge Esteban Sayago ◽  
María Rosa Alberto ◽  
Iris Catiana Zampini ◽  
Roxana Mabel Ordoñez ◽  
...  
Keyword(s):  
Functional Properties ◽  
Antioxidant Activities ◽  
Protein Hydrolysate ◽  
Prosopis Alba ◽  
Seed Flour ◽  
Anti Inflammatory

scholarly journals Composition and Functional Properties of Yam Bean (<i>Pachyrhizus</i> spp.) Seed Flour

2015 ◽  
Vol 06 (08) ◽  
pp. 736-746 ◽  
Author(s):  
Abbas Kisambira ◽  
John H. Muyonga ◽  
Yusuf B. Byaruhanga ◽  
Phinehas Tukamuhabwa ◽  
Silver Tumwegamire ◽  
...  
Keyword(s):  
Functional Properties ◽  
Seed Flour

scholarly journals Physicochemical Properties, Antioxidant Capacity, Prebiotic Activity and Anticancer Potential in Human Cells of Jackfruit (Artocarpus heterophyllus) Seed Flour

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4854
Author(s):  
Ibna Suli Trejo Rodríguez ◽  
Luz Eugenia Alcántara Quintana ◽  
Paola Algara Suarez ◽  
Miguel Angel Ruiz Cabrera ◽  
Alicia Grajales Lagunes
Keyword(s):  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Polyphenol Content ◽  
Total Dietary Fiber ◽  
Drying Time ◽  
Artocarpus Heterophyllus ◽  
Prebiotic Activity ◽  
Seed Flour

The general aim of this study was to evaluate physicochemical properties, prebiotic activity and anticancer potential of jackfruit (Artocarpus heterophyllus) seed flour. The drying processes of jackfruit seeds were performed at 50, 60 and 70 °C in order to choose the optimal temperature for obtaining the flour based on drying time, polyphenol content and antioxidant capacity. The experimental values of the moisture ratio during jackfruit seed drying at different temperatures were obtained using Page’s equation to establish the drying time for the required moisture between 5 and 7% in the flour. The temperature of 60 °C was considered adequate for obtaining good flour and for performing its characterization. The chemical composition, total dietary fiber, functional properties and antioxidant capacity were then examined in the flour. The seed flour contains carbohydrates (73.87 g/100 g), dietary fiber (31 g/100 g), protein (14 g/100 g) and lipids (1 g/100 g). The lipid profile showed that the flour contained monounsaturated (4 g/100 g) and polyunsaturated (46 g/100 g) fatty acids. Sucrose, glucose, and fructose were found to be the predominant soluble sugars, and non-digestible oligosaccharides like 1-kestose were also found. The total polyphenol content was 2.42 mg of gallic acid/g of the sample; furthermore, the antioxidant capacity obtained by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) was 901.45 µmol Trolox/100 g and 1607.87 µmol Trolox/100 g, respectively. The obtained flour exhibited good functional properties, such as water and oil absorption capacity, swelling power and emulsifier capacity. Additionally, this flour had a protective and preventive effect which is associated with the potential prebiotic activity in Lactobacillus casei and Bifidobacterium longum. These results demonstrate that jackfruit seed flour has good nutritional value and antioxidant and prebiotic activity, as well as potential protective effects and functional properties, making it an attractive food or ingredient in developing innovative functional products.

Carica papaya seed enhances phytochemicals and functional properties in cornmeal porridges

2020 ◽  
Vol 323 ◽  
pp. 126808
Author(s):  
Suelen Ávila ◽  
Maureen Kugo ◽  
Polyanna Silveira Hornung ◽  
Franklin Brian Apea-Bah ◽  
Elijah Maritim Songok ◽  
...  
Keyword(s):  
Functional Properties ◽  
Carica Papaya ◽  
Carica Papaya Seed ◽  
Papaya Seed
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