Changes in nutritional, health benefits, and pharmaceutical potential of raw and roasted tropical almond (Terminalia catappa Linn.) nuts from Nigeria.

Tropical almond (Terminalia catappa Linn.) is highly distributed within the tropics, but appears rather underutilized in developing countries like Nigeria. Specifically, relevant information regards the nutritional, health benefits, and pharmaceutical potential of roasted T. catappa nuts remains scanty. Comparing both raw and roasted T. catappa nuts should provide additional information especially from product development and potential commercial prospect standpoints. The changes in nutritional, health benefits, and pharmaceutical potentials of raw and roasted T. catappa nuts were, therefore, investigated. Whereas the raw T. catappa nuts obtained significantly (p < 0.05) higher protein, ash, moisture, crude fiber, as well as vitamins C, and B1-3 compared to the roasted ones, some contents like carbohydrates, energy, vitamin A, calcium, manganese, zinc, hydrogen cyanide, as well as oxalate would noticeably change (p < 0.05) after the roasting process. Twenty phytochemicals were identified in both raw and roasted samples with the concentrations of quinine, ribalinidine, sapogenin, flavan-3-ol and tannin significantly reduced, while catechin seemed enhanced upon roasting. Promising drug-likeness, pharmacokinetic properties, and safety profiles could be predicted among the phytochemicals. Overall, roasting T. catappa nuts should enhance the nutritional contents, which could aid both absorption and palatability.

Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes.

Understanding the impact that combined action of marination and oven grill processes would have on such meat products as beef entrecôte is crucial from both consumer appeal and product development standpoints. Therefore, different marinated oven-grilled beef entrecôte meat specifically evaluating resultant physicochemical and organoleptic attributes were studied. The beef entrecôte meat was provided by a reputable local bovine farm/slaughter at Wroclaw, Poland. Physicochemical attributes involved antioxidant (2,2'-azinobis(3-ethylbenzothiaziline-6-sulfonate) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP)), (pH, thiobarbituric acid reactive substance (TBARS), cooking weight loss, L*a*b* color, and textural cutting force). Organoleptic attributes involved sensory (flavour, appearance, tenderness, taste) and texture (hardness, chewiness, gumminess, graininess, and greasiness) aspects. Different marination variants involved constituent 0.5%, 1%, and 1.5% quantities of cranberry pomace (CP), grape pomace (GP), and Baikal skullcap (BS), subsequently incorporated either African spice (AS) or industrial marinade/pickle (IM). Results showed pH, ABTS, DPPH, FRAP, TBARS, L*a*b* color, cooking weight loss, and textural cutting force, sensory and textural profile with varying range values. Concentration increases of either CP, GP, and or BS may not always go along with ABTS, DPPH, and FRAP values, given the observed decreasing or increasing fluctuations. As oven-grilling either increased or decreased the TBARS values alongside some color and textural cutting force trends, pH variations by difference seemed more apparent at samples involving GP, before CP, and then BS. The organoleptic attributes obtained differences and resemblances from both sensory and textural profile standpoints. Overall, oven-grilling promises to moderate both physicochemical and organoleptic range values of different marinated beef entrecôte meat samples in this study.

Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat.

The antioxidant, organoleptic, and physicochemical changes in different marinated oven-grilled chicken breast meat were investigated. Specifically, the chicken breast meat samples were procured from a local retailer in Wroclaw, Poland. The antioxidant aspects involved 2,2'-azinobis-(3-ethylbenzthiazolin-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-pierylhydrazy (DPPH), and ferric-reducing antioxidant power (FRAP). The organoleptic aspects involved sensory and texture aspects. The physicochemical aspects involved the pH, thiobarbituric acid reactive substance (TBARS), cooking weight loss, L* a* b* color, and textural cutting force. Different marination variants comprised incremental 0.5, 1, and 1.5% concentrations of Baikal skullcap (BS), cranberry pomace (CP), and grape pomace (GP) that depicted antioxidants, and subsequently incorporated either African spice (AS) or an industrial marinade/pickle (IM). The oven grill facility was set at a temperature of 180 °C and a constant cooking time of 5 min. Results showed various antioxidant, organoleptic and physicochemical range values across the different marinated oven-grilled chicken breast meat samples, most of which appeared somewhat limited. Incorporating either AS or IM seemingly widens the ABTS and FRAP ranges, with much less for the DPPH. Moreover, with increasing CP, GP, and BS concentrations, fluctuations seemingly persist in pH, TBARS, cooking weight loss, L* a* b* color, and textural cutting force values even when either AS or IM was incorporated, despite resemblances in some organoleptic sensory and texture profiles. Overall, the oven-grilling approach promises to moderate the antioxidant, organoleptic, and physicochemical value ranges in the different marinated chicken breast meat samples in this study.

Chemical composition, antibacterial efficacy, and antioxidant capacity of essential oil and oleoresin from Monodora myristica and Tetrapleura tetraptera in Southeast Nigeria.

Specific to the West African sub-region, previous studies involving fruit, stem, and bark of Tetrapleura tetraptera as well as seeds of Monodora myristica have largely focused on phytochemical properties of aqueous and methanolic and ethanolic extracts. To supplement existing information, the chemical composition, antibacterial efficacy (tested against Escherichia coli and Staphylococcus aureus), and antioxidant capacity (1,1-diphenyl-2-picrylhydrazyl (DPPH∙) radical scavenging, ferric reducing power, and total antioxidant capacity) of essential oil and oleoresin extracted from T. tetraptera fruit and M. myristica seeds cultivated in Southeast Nigeria, were studied. Essential oil and oleoresin were respectively extracted by steam distillation and aqueous maceration. By way of gas chromatograph mass spectrometry (GC-MS) analysis, the chemical compounds from essential oil and oleoresin from M. myristica and T. Tetraptera samples totaled 6 and 5, as well as 27 and 16, respectively. Besides the oleoresin of M. myristica and the essential oil of T. tetraptera showing some resistance against S. aureus, the oleoresins seemed highly susceptible to E. coli-all of which demonstrated concentration-dependence to the antibacterial inhibition zone. Scavenging DPPH radical, reduction power activity, and total antioxidant capacity increased with essential oil and oleoresin extracts' concentrations, which positions M. myristica and T. tetraptera spices as very promising for food preservation, especially against autoxidation and microbial spoilage.

Characteristics of Reconstituted Collagen Fibers from Chicken Keel Cartilage Depends on Salt Type for Removal of Proteoglycans.

The aim of the presented research was to obtain reconstituted atelocollagen fibers after extraction from poultry cartilage using the pepsin-acidic method in order to remove telopeptides from the tropocollagen. Firstly, we examined the extraction of collagen from the cartilage extracellular matrix (ECM) after proteoglycans (PG) had been removed by the action of salts, i.e., NaCl or chaotropic MgCl2. Additionally, the effects of the salt type used for PG and hyaluronic acid removal on the properties of self-assembled fibers in solutions at pH 7.4 and freeze-dried matrices were investigated. The basic features of the obtained fibers were characterized, including thermal properties using scanning calorimetry, rheological properties using dynamic oscillatory rheometry, and the structure by scanning electron microscopy. The fibers obtained after PG removal with both analyzed types of salts had similar thermal denaturation characteristics. However, the fibers after PG removal with NaCl, in contrast to those obtained after MgCl2 treatment, showed different rheological properties during gelatinization and smaller diameter size. Moreover, the degree of fibrillogenesis of collagens after NaCl treatment was complete compared to that with MgCl2, which was only partial (70%). The structures of fibers after lyophilization were fundamentally different. The matrices obtained after NaCl pretreatment form regular scaffolds in contrast to the thin, surface structures of the cartilage matrix after proteoglycans removal using MgCl2.