scholarly journals Black soya bean and black chia seeds as a source of nutrients and bioactive compounds with health benefits

2020 ◽  
Vol 47 (2) ◽  
pp. 99-107
Author(s):  
Valentina Nikolić ◽  
Slađana Žilić ◽  
Marijana Simić ◽  
Vesna Perić
Keyword(s):  
Protein Content ◽  
Bioactive Compounds ◽  
Health Benefits ◽  
Soya Bean ◽  
Water Soluble ◽  
Cultivated Plants ◽  
Total Phenolic ◽  
Total Proteins ◽  
Potential Health ◽  
Food Ingredients

Recent trends in healthy lifestyle and diet made functional foods rich in quality nutrients and bioactive compounds with potential health benefits highly sought after. Some cultivated plants, such as soya and chia can provide a viable source of nutraceuticals with high fibre, protein, and protective antioxidant potential. The whole-grain flours of black soya beans and black chia seeds were used in this study. Potential nutritive and health-benefitting properties of these flours were compared by assessing their chemical composition and antioxidant profile. The content of dietary fibres such as NDF, ADF, ADL and hemicellulose determined in black chia seed sample was higher than in black soya soya beans which had higher fibre content. The total protein content recorded in black soya beans was almost as twice as high (42.26±0.14%) as chia protein content (25.04±0.20%). Black soya beans had the highest content of water soluble proteins (29.00±0.13% d.m.) with NSI (nitrogen solubility index) acounting for as much as 70.96±0.31% of total proteins, while black chia seeds had the highest content of globulins (14.64±0.07% d.m.) and NSI 58.48±0.27% of total proteins. Both black soya bean and black chia contained a high amount of total phenolic compounds (830.66±5.46 and 1201.94±16.29 mg GAE/kg, respectively) and exhibited a considerable total antioxidant capacity, which makes them good contestants for functional food ingredients with potential health benefits.

scholarly journals Simulated digestion of an olive pomace water-soluble ingredient: relationship between the bioaccessibility of compounds and their potential health benefits

2020 ◽  
Vol 11 (3) ◽  
pp. 2238-2254 ◽  
Author(s):  
Tânia B. Ribeiro ◽  
Ana Oliveira ◽  
Débora Campos ◽  
João Nunes ◽  
António A. Vicente ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Health Benefits ◽  
Water Soluble ◽  
Olive Pomace ◽  
Potential Health ◽  
Simulated Digestion

Liquid-enriched fraction (LOPP) from the by-product olive pomace is a powder with great potential as a source of bioactive compounds.

scholarly journals Characterization of Trametes versicolor: Medicinal Mushroom with Important Health Benefits

2018 ◽  
Vol 46 (2) ◽  
pp. 343-349 ◽  
Author(s):  
Raluca M. POP ◽  
Ion Cosmin PUIA ◽  
Aida PUIA ◽  
Veronica S. CHEDEA ◽  
Nicolae LEOPOLD ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Genetic Background ◽  
Health Benefits ◽  
Water Extract ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Potential Health ◽  
Vis Spectroscopy ◽  
Total Flavonoids Content

Trametes species represents a rich source of nutritive compounds with important pharmacological properties like antioxidant, antiinflammatory and anti-cancer properties. However, factors like genetic background, harvesting period, geographic location, climatic conditions and others are influencing the biosynthesis of bioactive compounds, their fingerprint and their concentration. The aim of this study was to determine the antioxidant capacity, total phenolic compounds and total flavonoids content of two mushroom species, namely Tramestes versicolor (TV) and Trametes gibbosa (TG), mushrooms with potential health benefits, harvested from north-west part of Romania. In order to determine the phenolic compounds profile, water, methanol, and acetone mushroom extracts were analyzed using UV-Vis spectroscopy, FTIR spectroscopy and LC-MS analysis. In total 28 compounds were tentatively identified as phenolic acids (11 compounds), flavonols (6 compounds), flavones (6 compounds), coumarins (2 compounds), flavanols, isoflavonoids and biflavonoids (1 compound). The highest antioxidant activity was determined for the methanolic extract while the highest total polyphenols content and total flavonoids content were determined for the water extract. The results obtained suggested that Trametes species can be considered important sources of bioactive compounds, their phenolics composition and content being influenced by a series of factors like geographic area origin and genetic background.

scholarly journals Phytochemical Profiles and Potential Health Benefits of Helicteres hirsuta Lour.

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 43
Author(s):  
Hong Ngoc Thuy Pham ◽  
Quan Van Vuong ◽  
Michael C. Bowyer ◽  
Christopher J. Scarlett
Keyword(s):  
Bioactive Compounds ◽  
Betulinic Acid ◽  
Plant Material ◽  
Health Benefits ◽  
Total Phenolic ◽  
Strong Positive Correlation ◽  
Potential Health ◽  
Antioxidant Power ◽  
Promising Source

: Helicteres hirsuta Lour. (H. hirsuta) has been traditionally used as a folk medicine for treating a range of common diseases. It has been used in furuncle treatment, pain relief, dysentery, measles, flu, antimalaria and antiobesity treatments in some Asian countries, revealing that this plant material contains important bioactive compounds which are linked with health benefits and/or can act as therapeutic agents. Hence, many attempts have been made to isolate and identify the key bioactive compounds present in H. hirsuta and conduct in vitro tests to investigate their biological activities. We recently revealed that H. hirsuta leaf has a high total phenolic content (TPC: 192.6 mg gallic acid equivalents (GAE)/g) and total flavonoid content (TFC: 215.2 mg catechin equivalents (CE)/g). The stem of H. hirsuta also had high contents of TPC and TFC (212.6 mg GAE/g and 280.1 mg CE/g, respectively). The results also revealed that phenolic compounds from this plant had a strong positive correlation with antioxidant capacity including DPPH, ABTS radical scavenging activity and ferric reducing antioxidant power (R2 range of 0.78 and 0.99), which are known to link with diverse bioactivities including antioxidant, antimicrobial, anticancer, antiobesity and antidiabetic effects. Additionally, H. hirsuta leaf and stem were found to contain high levels of saponins (808.0 and 347.5 mg escin equivalents/g, respectively), that were determined using colorimetric assay. Several individual compounds have been identified in the extracts of H. hirsuta, including rutin, methyl caffeate, 5,8-dihydroxy-7,4-dimethoxyflavone, isoscutellarein 4-methyl ether 8-O--d-glucopyranoside, 4,4-sulfinylbis(2(tert-butyl)-5-methylphenol), 7-O-methylisoscutellarein, 7,4-di-O-methylisoscutellarein, six lignans (pinoresinol, medioresinol, syringaresinol, boehmenan, boehmenan H and trans-dihydrodiconiferyl alcohol), betulinic acid, 3-O-trans-caffeoylbetulinic acid, 3-benzoylbetulinic acid, betulinic acid methyl ester, lupeol, 3β-O-acetylbetulinic acid, simiarenol, stigmasterol and β-sitosterol. The derived extracts and isolated compounds from this plant have been shown to inhibit the growth of various cancer cell lines in vitro and offer a promising source of active compounds against other health problems including obesity, diabetes and malaria. Further studies on the mechanisms of bioactive compounds from this plant are suggested to elucidate their mechanisms of action for health benefits. In addition, more in vivo tests associated with clinical trials are also needed to validate and confirm their effects for further development of nutraceutical and pharmaceutical products from this plant material.

scholarly journals Impact of Bacillus in fermented soybean foods on human health

2021 ◽  
Vol 71 (1) ◽  
Author(s):  
Trishala Gopikrishna ◽  
Harini Keerthana Suresh Kumar ◽  
Kumar Perumal ◽  
Elavarashi Elangovan
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Health Risks ◽  
Health Benefits ◽  
Human Consumption ◽  
Potential Health ◽  
Fermented Soybean ◽  
Food Pathogens ◽  
Depth Analysis ◽  
Fermented Soybean Foods

Abstract Purpose Fermented soybean foods (FSF) is popularly consumed in the South-East Asian countries. Bacillus species, a predominant microorganism present in these foods, have demonstrated beneficial and deleterious impacts on human health. These microorganisms produce bioactive compounds during fermentation that have beneficial impacts in improving human health. However, the health risks associated with FSF, food pathogens, biogenic amines (BAs) production, and late-onset anaphylaxis, remain a concern. The purpose of this review is to present an in-depth analysis of positive and negative impacts as a result of consumption of FSF along with the measures to alleviate health risks for human consumption. Methods This review was composed by scrutinizing contemporary literature of peer-reviewed publications related to Bacillus and FSF. Based on the results from academic journals, this review paper was categorized into FSF, role of Bacillus species in these foods, process of fermentation, beneficial, and adverse influence of these foods along with methods to improve food safety. Special emphasis was given to the potential benefits of bioactive compounds released during fermentation of soybean by Bacillus species. Results The nutritional and functional properties of FSF are well-appreciated, due to the release of peptides and mucilage, which have shown health benefits: in managing cardiac disease, gastric disease, cancer, allergies, hepatic disease, obesity, immune disorders, and especially microbial infections due to the presence of probiotic property, which is a potential alternative to antibiotics. Efficient interventions were established to mitigate pitfalls like the techniques to reduce BAs and food pathogens and by using a defined starter culture to improve the safety and quality of these foods. Conclusion Despite some of the detrimental effects produced by these foods, potential health benefits have been observed. Therefore, soybean foods fermented by Bacillus can be a promising food by integrating effective measures for maintaining safety and quality for human consumption. Further, in vivo analysis on the activity and dietary interventions of bioactive compounds among animal models and human volunteers are yet to be achieved which is essential to commercialize them for safe consumption by humans, especially immunocompromised patients.

Edible plant Jiaosu: manufacturing, bioactive compounds, potential health benefits, and safety aspects

2020 ◽  
Vol 100 (15) ◽  
pp. 5313-5323
Author(s):  
Jing Dai ◽  
Ruyi Sha ◽  
Zhenzhen Wang ◽  
Yanli Cui ◽  
Sheng Fang ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Health Benefits ◽  
Edible Plant ◽  
Potential Health ◽  
Safety Aspects

A Survey on Ethnic Foods and Desserts of Mohr City in Fars

2019 ◽  
Author(s):  
Parmis Badr ◽  
Sedigheh Khademian
Keyword(s):  
Eating Behaviors ◽  
Health Benefits ◽  
Female Students ◽  
Fars Province ◽  
Local Foods ◽  
Local Data ◽  
Potential Health ◽  
Food Ingredients ◽  
City Culture ◽  
The City

Ethnic foods, a distinctive part of a cultural group or nation, have recently attracted scientists’ attention because of their potential health benefits. The city of Mohr in Fars province has an old record in history, dating back to periods of Achaemenids and Sasanids. To collect local data about ethnic foods and desserts of Mohr city, a questionnaire was designed and handed out to students of one high school. Thirty female students, familiar with the city culture and rituals, answered the questionnaire. The average age of respondents was 16.04 ± 0.84 years. The references were women in the families, mostly mothers. Thirteen desserts and fourteen types of food were extracted from questionnaires. Among local foods, Sorou, Sholak, Reshtakou, and Gevzeh were highly mentioned. Halva Khorma, Ranginak, Jollab, Caster, and Dishou had higher numbers among Mohr ethnic desserts. Using local products like date, fish, and wheat as food ingredients was more common. Recording old recipes and eating behaviors of ethnic groups are of great importance. For the next step, health benefits of these dishes are suggested to be deeply studied in further research.

scholarly journals Physical-chemical profile and bioactive compounds of water-soluble baru extract (Dipteryx alata Vogel)

2020 ◽  
Vol 9 (5) ◽  
pp. e199953294
Author(s):  
Aline Torres da Silva ◽  
Felipe Torres da Silva ◽  
Jordana dos Santos Alves ◽  
Daiane Sousa Peres ◽  
Lismaíra Gonçalves Caixeta Garcia ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Water Soluble ◽  
Total Phenolic ◽  
Local Market ◽  
Soluble Extract ◽  
Colour Parameters ◽  
Water Soluble Extract ◽  
Physical And Chemical ◽  
Dipteryx Alata

The objective of this work was to prepare a hydrosoluble base extract of baru nut and to evaluate the physical and chemical stability, as well as the content of bioactive compounds. Three formulations with different proportions of baru:mineral water were prepared: 1:6, 1:8 and 1:10. Baru almonds were purchased from the local market in Rio Verde, GO, Brazil. The extracts were prepared with water, centrifuged, pasteurized, packaged and refrigerated at 5ºC. The pH, titratable acidity, colour parameters, antioxidant activity and total phenolic content of all formulations. Satisfactory levels of the bioactive compounds were found in all the proposed formulations of water soluble extract of baru. The 1:6 formulation presented minor changes throughout the ten days of storage. The processing used in this study was useful for obtaining the water soluble extract of baru.

scholarly journals The Chemical Fermentation Process Properties, Bioactive Compounds, and Health Benefits of Fruit Vinegars in Pilot-Scale in Thailand

2021 ◽  
Vol 18 (4) ◽  
Author(s):  
Wilawan BOONSUPA
Keyword(s):  
Acetic Acid ◽  
Bioactive Compounds ◽  
Fermentation Process ◽  
Raw Materials ◽  
Health Benefits ◽  
Liquid Product ◽  
Chemical Properties ◽  
Bioactive Compound ◽  
Pilot Scale ◽  
Total Phenolic

Vinegar is a liquid product produced from alcoholic and acetous fermentation. Vinegar contains acetic acid and bioactive compounds, which are brewed by liquid-state and solid-state fermentation techniques. This study reviews chemical fermentation process properties, bioactive compounds, and health benefits of fruit vinegars in Thailand. Chemical properties are the alcohol percentage and acetic acid percentage of vinegar. Bioactive compounds include antioxidant activity and total phenolic content, which have the role of antioxidative activity, blood pressure and glucose control, and anti-tumor. However, further studies are needed to find the new fruit raw materials to produce fruit vinegar which have more bioactive compound and more good taste.

scholarly journals Nutraceutical Potential of Mushroom: Review

2021 ◽  
Vol 9 (9) ◽  
pp. 1503-1513
Author(s):  
Aishwarya P. R
Keyword(s):  
Bioactive Compounds ◽  
Health Benefits ◽  
Edible Mushroom ◽  
Potential Health ◽  
The Future ◽  
Crucial Part

Abstract: The nutraceutical potential of mushrooms is gaining gradual recognition and mushroom as such is becoming a crucial part of the diet. Mushrooms have various health benefits to offer and this article concentrates on the nutritional compositions and potential health benefits of mushrooms. The presence of bioactive compounds in edible mushroom helps to enhance their nutraceutical value. Mushrooms have versatile health benefits due to the presence of vitamins, minerals and antioxidants. Various mushroom products are gaining popularity because of their immense health benefits and eco-friendly packaging techniques. Patents filed for innovation in mushroom products and processes gives an assurance for the future of mushroom industries. Keywords: Mushrooms, nutraceutical potential, bioactive compounds, health benefits, antioxidants, packaging.

scholarly journals Development and Characterization of a Pilot-Scale Model Cocoa Fermentation System Suitable for Studying the Impact of Fermentation on Putative Bioactive Compounds and Bioactivity of Cocoa

Foods ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 102 ◽  
Author(s):  
Kathryn Racine ◽  
Andrew Lee ◽  
Brian Wiersema ◽  
Haibo Huang ◽  
Joshua Lambert ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Large Scale ◽  
Health Benefits ◽  
Pilot Scale ◽  
Model System ◽  
Scale Model ◽  
Cocoa Beans ◽  
Total Polyphenols ◽  
Potential Health ◽  
The Impact

Cocoa is a concentrated source of dietary flavanols—putative bioactive compounds associated with health benefits. It is known that fermentation and roasting reduce levels of native flavonoids in cocoa, and it is generally thought that this loss translates to reduced bioactivity. However, the mechanisms of these losses are poorly understood, and little data exist to support this paradigm that flavonoid loss results in reduced health benefits. To further facilitate large-scale studies of the impact of fermentation on cocoa flavanols, a controlled laboratory fermentation model system was increased in scale to a large (pilot) scale system. Raw cocoa beans (15 kg) were fermented in 16 L of a simulated pulp media in duplicate for 168 h. The temperature of the fermentation was increased from 25–55 °C at a rate of 5 °C/24 h. As expected, total polyphenols and flavanol levels decreased as fermentation progressed (a loss of 18.3% total polyphenols and 14.4% loss of total flavanols during fermentation) but some increases were observed in the final timepoints (120–168 h). Fermentation substrates, metabolites and putative cocoa bioactive compounds were monitored and found to follow typical trends for on-farm cocoa heap fermentations. For example, sucrose levels in pulp declined from >40 mg/mL to undetectable at 96 h. This model system provides a controlled environment for further investigation into the potential for optimizing fermentation parameters to enhance the flavanol composition and the potential health benefits of the resultant cocoa beans.

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