Fatty acid and nutrient profiles, diosgenin and trigonelline contents, mineral composition, and antioxidant activity of the seed of some Iranian Trigonella L. species.

BACKGROUND: Fenugreeks (Trigonella L. spp.), belonging to the legume family (Fabaceae), are well-known multipurpose crops that their materials are currently received much attention in the pharmaceutical and food industries for the production of healthy and functional foods all over the world. Iran is one of the main diversity origins of this valuable plant. Therefore, the aim of the present study was to explore vitamins, minerals, and fatty acids profile, proximate composition, content of diosgenin, trigonelline, phenolic acids, total carotenoids, saponins, phenols, flavonoids, and tannins, mucilage and bitterness value, and antioxidant activity of the seed of thirty populations belonging to the ten different Iranian Trigonella species. RESULTS: We accordingly identified notable differences in the nutrient and bioactive compounds of each population. The highest content (mg/100 g DW) of ascorbic acid (18.67 ± 0.85‒22.48 ± 0.60) and α-tocopherol (31.61 ± 0.15‒38.78 ± 0.67) were found in the populations of T. filipes and T. coerulescens, respectively. Maximum content of catechin was found in the populations of T. teheranica (52.67 ± 0.05‒63.50 ± 0.72 mg/l). Linoleic acid (> 39.11% ± 0.61%) and linolenic acid (> 48.78 ± 0.39%) were the main polyunsaturated fatty acids, with the majority in the populations of T. stellata (54.81 ± 1.39‒63.46 ± 1.21%). The populations of T. stellata were also rich in trigonelline (4.95 ± 0.03‒7.66 ± 0.16 mg/g DW) and diosgenin (9.06 ± 0.06‒11.03 ± 0.17 mg/g DW). CONCLUSIONS: The obtained data provides baseline information to expand the inventory of wild and cultivated Iranian Trigonella species for further exploitation of rich chemotypes in the new foods and specific applications.

Nutritional and nutraceutical richness of neglected little millet genotypes from Eastern Ghats of India: implications for breeding and food value.

MAIN CONCLUSION: The study provides nutritional profiling of unexploited little millets from Eastern Ghats, which has ample opportunities for future breeding programs for enhancing the food quality and holds great potential in food industry. Little millet is an important small millet native to the Indian subcontinent and their nutritional value has been underutilized compared to other cereals. It's nutritional and nutraceutical profiling is essential to integrate the plants in developmental interventions. The present study evaluated comprehensive nutritional, nutraceutical and physico-functional properties of 14 selected little millet genotypes originated from Eastern Ghats of India and compared them with an improved variety (OLM 208) of the locality. The proximate compositions (per 100 g) showed significant variations, with moisture content ranging from 4.13 to 8.48 g, ash from 1.90 to 5.15 g, fat from 2.35 to 5.74 g, protein from 10.46 to 13.83 g, carbohydrate from 70.92 to 77.89 g, fiber from 2.03 to 7.82 g and energy from 372.8 to 391.1 kcal. These little millet flours are rich in phenol 5.37-12.73 mg/g, flavonoid 1.06-8.25 µg/g, vitamin C 12.72-22.86 µg/g, antioxidants 7.22-23.17%, iron 20.38 to 61.60 mg/ kg and zinc 17.47 to 37.59 mg/ kg. The first two components of principal component analysis captures 73.0% of the total variation, which reflected huge variability among the investigated genotypes. Maximum heritability and genetic advance were recorded in flavonoid, fiber, iron, zinc, phenol and vitamin C across the populations. Taken together, some indigenous little millet genotypes such as Mami, Kalia and Bada, were exceptionally rich in fiber, protein, energy, flavonoid, vitamin C and antioxidants and are nutritionally superior compared to other varieties from the locality. These nutrition rich little millet genotypes have ample opportunities for future breeding programs to enhance the cereal quality and holds great potential in food industry for making high value functional foods.

Physico-Chemical Properties and Chemical Analysis of Wildflower Honey Before and After the Addition of Spirulina (Arthrospira platensis).

In this study, in order to verify the effects due to the addition of spirulina (Arthrospira platensis) in a food product, a wildflower honey was analyzed in terms of chemical composition, physicochemical properties and antioxidant activity before and after the addition of the spirulina. HS-SPME/GC-MS and HPLC/UV were applied to carry out the chemical analyses. The obtained results demonstrated that the volatile profile and also the sugar content were significantly influenced by the addition of spirulina, showing significant qualitative and quantitative differences compared to honey without spirulina. The increase in HMF in honey added with spirulina was significant, demonstrating that its presence could accelerate the Maillard reaction. Electrical conductivity measured by using a conductometer was also increased while the moisture content was reduced in honey enriched with spirulina. Instead, the pH value was similar between the two samples. On the other hand, honey fortification with spirulina determined a significant increase of 12.5% in the total phenolic content (TPC), and a 56.25% increase in protein content. Further, the total antioxidant capacity (TAC) was also evaluated and a significant increase was determined as a result of the addition of spirulina. In conclusion, honey enriched with A. platensis was found to be characterized by a high pool of bioactive metabolites as well as significant changes in almost all the measurements performed.

Ceratocarpus arenarius: Botanical Characteristics, Proximate, Mineral Composition, and Cytotoxic Activity.

Ceratocarpus arenarius (Chenopodiaceae) is an under-investigated annual plant that occurs in dry areas stretching from eastern and south-eastern Europe to East Asia. This article presents the botanical characterization and examination of proximate parameters, minerals and cytotoxic activity of C. arenarius that grows wild in Kazakhstan. The results of morphological analysis using a light microscope, based on cross-sections of stems, roots and leaves, provide the necessary data to develop a regulatory document for this herbal substance as a raw material for use in the pharmaceutical, cosmetic and food industries. The investigated proximate characteristics included moisture content (6.8 ± 0.28%), ash (5.9 ± 0.40%), fat (12.5 ± 21.28%) and protein (392.85 ± 25.50). The plant is also rich in minerals (mg/100 g dry weight); Na (20.48 ± 0.29), K (302.73 ± 1.15), Zn (4.45 ± 0.35), Fe (1.18 ± 0.03), Cu (0.11 ± 0.02), Mn (0.76 ± 0.01), Ca (131.23 ± 0.09) and Mg (60.69 ± 0.72). The ethanolic extract of C. arenarius showed no acute toxicity against the brine shrimp nauplii.

Chemical Composition and Nutritive Value of Sea Buckthorn Leaves.

Sea buckthorn leaves (SBT_LVs) form notable by-product during harvesting and post-harvest management of the berries. It is already known that sea buckthorn berries are important for their chemical composition and based on this, they occupy a wide field in nutrition. SBT_LVs also have a rich chemical composition, like the berries. The aim of this study was to describe these by-products in the context of protein and complex carbohydrates-dietary fiber fractions, including qualitative and quantitative composition of amino acids. Proximate composition, amino acids, nutritional values of the protein, and dietary fiber fractions of SBT_LVs of four cultivars (cvs.) Ascola, Habego, Hergo, and Leikora were assessed. SBT_LVs from different years of the study had statistically different levels of crude protein, ether extract, crude ash, and nitrogen-free extract (NFE), confirming that the quality of the raw material (leaves) can be significantly modified by habitat conditions. The largest fraction of dietary fiber was neutral detergent fiber (NDF), including the sum of hemicellulose, cellulose, and lignin, followed by the acid detergent fiber fraction (ADF), consisting of lignin and cellulose. The content of essential amino acids in SBT_LV protein was high. Overall, this study confirms that SBT_LVs hold promise as a valuable resource for use as a food ingredient, functional food, and dietary supplement for both humans and animals.

Accurate assessment of macronutrients and micro-elements of ten newly developed green gram (Vigna radiata (L.) Wilczek) cultivars grown in Uttar Pradesh, India.

BACKGROUND: Green gram is a rich source of protein, carbohydrates, dietary fibre, and minerals. However, accurate data on the nutritional composition of green gram remains scarce since most researchers reported the carbohydrate content using the 'by difference method'. The objective of the current study is to accurately estimate the nutritional and mineral composition of green gram (Vigna radiata (L.) Wilczek). RESULTS: Ten newly developed varieties and three local varieties of green gram were subjected to proximate and mineral composition analysis. The green gram varieties differed significantly (P < 0.05) for proximate and mineral content. From the results, they contain 62.5 to 84.6 g/kg of moisture, 28.3-37.4 g/kg of ash, 21.9-3.08 g/kg of fat, 484.6-535.7 g/kg of carbohydrate, 228.7-277.6 g/kg of protein, and 118.3-157.9 g/kg of dietary fibre. The most abundant mineral found was phosphorus, ranging 2716.66-4473.49 mg/kg followed by 3183.31-3597.61 mg/kg of potassium, 1506.51-1713.93 mg/kg of magnesium, 166.38-340.62 mg/kg of calcium, 40.16-348.79 mg/kg of iron, 27.60-34.35 mg/kg of zinc, 5.95-12.86 mg/kg of copper and 8.65-19.47 mg/kg of manganese. CONCLUSION: The newly developed varieties of green gram showed high protein and dietary fibre content, while the local varieties were high in calcium and iron. Hence, both types of varieties are nutritionally significant. © 2023 Society of Chemical Industry.

Comparative Nutritional Analysis of Improved and Local Chickpea (Cicer arietinum) Cultivars.

Chickpeas have large variations in their types and nutrient composition, owing to diverse environmental conditions, breeding techniques, and cultivars. Thirty-one improved varieties of chickpeas bred for various agronomic traits like high yield, resistance to diseases, and tolerance to abiotic stress were analyzed for their nutrient composition, along with two local varieties. They were found to be rich in proteins (16.09-26.22 g/100 g) and dietary fiber (10.33-26.33 g/100 g) with moderate amounts of available carbohydrates (34.20-54.72 g/100 g) and to have a significant quantity of minerals like calcium (127.50-183.86 mg/100 g), iron (4.55-8.33 mg/100 g), and phosphorous (285.92-528.31 mg/100 g). They were found to be similar (fat, carbohydrates, dietary fiber) or statistically higher (protein, ash) than the local varieties for all the nutrient parameters that were analyzed. A significant difference was also found between the desi and kabuli varieties, where the desi variety was found to have significantly lower fat and available carbohydrates but high dietary fiber content. This study signifies that the varietal differences in nutritional composition are significant in chickpeas. Varieties like Sasho, ICCV 96030, and Teketay showed desirable nutritional qualities associated with moisture, protein, dietary fiber, and minerals like zinc, phosphorous, iron, copper, and calcium. This data will be beneficial for manufacturers in the product development and value addition industries for the selection of varieties ideal for their needs since the nutrient component also confers several functional and physiochemical properties to the chickpea seed besides providing a nutritionally diverse diet.

Evaluation of Proximate Composition, Cooking Quality, and Texture Profile Analysis in Himalayan Landraces of Black Gram (Vigna mungo).

The black gram is a traditional pulse crop and is a source of different nutritional components. Due to the scientific community's preference for yield and its components, the area of nutritional composition remains unexplored. Therefore, the evaluation of various quality traits such as proximate composition, cooking quality, texture profile, and association between them is keen important for the identification of the traits influencing the selection of the genotypes. This research aimed at the evaluation of the 25 black gram genotypes for their proximate composition, the effect of different cooking methods (conventional and microwave) on cooking quality parameters, and texture profile analysis. The genotypes were screened on 17 parameters, mean and replicated value of each variable were subjected to statistical analysis. The results for proximate composition showed the range from 11.2-11.7%, 24.24-28.22%, 1.25-1.85%, 3.10-4.45%, 5.35-6.60%, 60.23-64.86% and 368.35-372.75 Kcal/100 g for moisture, protein, fat, dietary fiber, ash, utilizable carbohydrate, and gross energy respectively. Cooking time ranged from 33 to 55.5 min (traditional) to 29.5-48.5 min (microwave), L: B ratio from 1.35 to 1.85, WUR from 1.85 to 2.60, and GSL from 0.25 to 11.30%. TPA's cohesiveness, gumminess, and chewiness ranged from 0.19 to 1.44 N, 0.14-1.30 N, 0.58-3.67 N, 1.14-10.81 N, and 0.58-5.29; 1.16-10.50 N in traditional and microwave cooking. Chewiness, gumminess, protein, ash, and cooking time were positively correlated. The first seven PCs have ≥ 1 eigenvalues, accounting for 23.30, 18.00, 13.50, 9.50, 7.40, 6.70%, and 6.40% of total variability. Mandi-2, Kinnour-1, Kirmour-1, Kangra-2, Bilaspur-1, Kangra-3, Kullu-1, Kullu-4, Chamba-3, and Chamba-7 to PCs 1-2 contributed the most to diversity, indicating good selection for subsequent upgrading initiatives.

Nutritional Value, Phytochemical Composition and Biological Activities of Lycium barbarum L. fruits from Serbia.

Cultivation of goji berries (GB), fruits of Lycium barbarum L. (Solanaceae), is expanding worldwide, including in Europe. In this study, a comparative analysis of the nutritional value, chemical composition and in vitro biological activities of GB from different locations in Serbia was performed. Proximate compositions were evaluated according to standard methods. Minerals were assessed by inductively coupled plasma techniques, while fatty acids, sterols, and phenolic profiles were analyzed by gas- and liquid chromatography-based techniques coupled with flame-ionization, mass spectrometry, or diode array detection. The total content of phenolics, flavonoids, carotenoids, and polysaccharides was assessed using spectrophotometric methods. Methanol extracts from GB were examined for their antioxidant, enzyme inhibitory (α-amylase, α-glucosidase, acetylcholinesterase and tyrosinase) and antibacterial activities. Despite significant variations among samples from different locations, the results confirmed that GB are a valuable source of dietary fiber and protein and are characterized by favorable fatty acid profiles. Phytochemical analysis revealed that ß-sitosterol, Δ5-avenasterol, and 24-methyldesmosterol are the predominant sterols and caffeic acid, gallic acid, quercetin and rutin are the main phenols. All GB samples showed both antioxidant and mild antimicrobial activity. A dose-dependent anti-enzymatic activity (IC50 ranging 1.68-6.88 mg/mL) was demonstrated. The results support further promotion of GB cultivation in Serbia and further investigations on their potential applications in various industries.

Basic Chemical Composition, Antioxidant Activity and Selected Polyphenolic Compounds Profile in Garlic Leaves and Bulbs Collected at Various Stages of Development.

Garlic is commonly used as vegetable or spice and as a herb in folklore as well as traditional medicine in many countries. The current study aimed to compare the chemical composition, antioxidant activity, and the content of selected polyphenolic compounds in cloves as well as leaves of winter garlic plants of the Harnas and Ornak cultivars, which are of Polish origin. Garlic was grown from cloves for three years (2018-2020) in the experimental field of the University of Agriculture in Krakow, Poland. The research material was harvested on three dates: May; June, unripe garlic plants; and in July, the plant at full maturity. The content of vitamin C in the fresh material was determined. The proximate analysis was determined in the freeze-dried plants of garlic, and the total carbohydrate content was calculated. The antioxidant activity and the content of selected polyphenolic compounds were also determined. Garlic cloves showed a higher content of dry matter, and total carbohydrates than the leaves of garlic plants. On the other hand, in the leaves, a significantly higher content of protein, total fat and ash were observed. Additionally, garlic leaves were characterised by a higher content of vitamin C, total polyphenols, and a higher antioxidant activity than garlic cloves. The leaves of young garlic plants from the May harvest were distinguished by a higher content of these compounds. The dominant phenolic compounds were catechin and epicatechin. The leaves of young plants can be a valuable source of bioactive substances, especially in early spring.

Comparative Analysis of Spray-Dried Porcine Plasma and Hydrolyzed Porcine Protein as Animal-Blood-Derived Protein Ingredients for Pet Nutrition.

Spray-dried porcine plasma (SDPP) and hydrolyzed porcine protein (HPP) are promising animal protein ingredients sourced from healthy animal blood that are rich in biomolecules, including immunoglobulins, and can be an appropriate and valuable animal protein ingredient to supply the growing need for ingredients that meet the natural needs of carnivorous pets. The aim of this preliminary study was to analyze the chemical composition and mineral profile of a novel HPP compared with results for SDPP. The basic composition analysis followed AOAC guidelines, and the elemental analysis utilized atomic absorption spectrometry. Statistical comparisons employed an independent Student's t-test (p < 0.05). Both SDPP and HPP are low in moisture (<4.3%) and rich in protein, with SDPP significantly exceeding HPP (75.4% vs. 71.4%). They boast mineral richness indicated by crude ash content (12.7% and 12.5%), featuring Na, K, P, and the trace elements Mo, Fe, and Zn. Notably, SDPP contains elevated molybdenum levels (51.39 mg/100 g vs. 10.93 mg/100 g in HPP), an essential element for diverse animal functions. Quantifying these elements in raw materials aids in achieving optimal nutrient levels in the final product. The study underscores SDPP as an excellent protein source, confirming that its nutritional value is similar to or better than other protein components in pet food.

Effect of drying technique on physiochemical and nutritional properties of Eleusine coracana (finger millet) porridge powder.

Eleusine coracana (Finger millet, ragi) is one of the cereals which can cultivate in higher altitudes. This study analysed the effects of various drying techniques such as spray, tray and freeze drying on the retention of micronutrients and structural changes in ragi. Minerals, such as iron and calcium were determined using atomic absorption spectroscopy (AAS) and water-soluble vitamins, such as vitamin B1, B2 and B3 were determined by high-performance liquid chromatography (HPLC). The micronutrient content of freeze-dried ragi powder was observed to be 349.6 ± 0.6 mg/100 g of calcium, 0.550 ± 0.1 mg/100 g of iron, 0.421 ± 0.01 mg/100 g of vitamin B1, 0.193 ± 0.05 mg/100 g of vitamin B1 and 1.103 ± 0.05 mg/100 g of vitamin B3. Along with micronutrients analyses, proximate and various important physiochemical properties were also analysed. Structure analysis of dried ragi using scanning electron microscopy (SEM) indicated that both tray and spray dried ragi show variations in their structure when compared to freeze-dried porridge powder. Crystallisation of starch during drying was determined using Fourier transform infrared (FTIR) spectroscopy. Selected physiochemical properties were also analysed for all dried samples. The results of this study showed that freeze-drying to be the best technique to preserve nutrients over spray and tray drying methods.

Effect of growth medium nitrogen and phosphorus on nutritional composition of Lemna minor (an alternative fish and poultry feed).

Duckweed (Lemna minor L.) is an aquatic macrophyte and grows profoundly on the surface of polluted water reservoirs of Pakistan. The plant can be used as a potential alternative for the fish and poultry industry to meet the promptly growing demand for feed. Our study investigates the effect of varying concentrations (ppm) of nutrients like N, P, and their combination, NP on biomass production, carbohydrate, lipid, protein, and mineral (Ca, Mg, Fe, Mn & Zn) contents of L. minor. The varying concentrations of N and P substantially affected the above-stated parameters. The highest biomass yield was recorded in the 30 ppm NP tank as 172 g/m2 day in comparison with the control tank. Higher protein, lipid, and carbohydrate contents were recorded for 30 ppm NP, 20 ppm NP, and 10 ppm NP respectively. Minerals like Ca, Mg, Fe, Mn & Zn increased in 20 ppm P and all N concentrations. The combined application of NP was more effective in boosting the protein, carbohydrate, and lipid content whereas less effective in increasing the mineral contents. A rise in the concentration of N and P showed a positive correlation with the nutritional composition of L. minor.

Nutrient composition of Parkia biglobosa pulp, raw and fermented seeds: a systematic review.

There is increasing evidence that nutrient differences observed among crop varieties or animal breeds belonging to the same species are sometimes greater than differences between species. Parkia biglobosa is an important tree species that provides edible products and income to rural households in West Africa. To better understand intra-species nutrient variability of P. biglobosa edible products, a review on the nutrient content of its pulp and seeds (raw and fermented) was conducted. Google scholar and the keywords "P. biglobosa" AND "nutrition" were used to screen the available literature from 1980 onwards, and the Zotero software was used to manage references. A step-wise assessment of titles, abstracts and full papers, led to a selection of 69 papers from which data were retrieved following FAO INFOODS guidelines. After data harmonization and quality checks, 42 papers were retained and used to extract data to populate a nutrient database. Despite an apparent abundance of nutrient analyses focused on P. biglobosa's edible products, the quality of data available was poor and very few authors presented additional information, such as soil characteristics, climate, maturity at harvest, etc. that could influence the nutritional content of the products. Many data gaps remain. The present study will stimulate further investigations into nutrient composition of P. biglobosa products and ultimately will contribute to selecting nutritionally "+" trees for multiplication and/or domestication of the species.

Effects of Elephantopus scaber extract on growth, proximate composition, immunity, intestinal microbiota and resistance of the GIFT strain of Nile tilapia Oreochromis niloticus to Streptococcus agalactiae.

This study aimed to investigate the effects of Elephantopus scaber extract on the GIFT (genetic improvement of farmed tilapia) strain of Nile tilapia Oreochromis niloticus. A total of 800 tilapia with an initial body weight of 1.34 ± 0.09 g each were randomly divided into five groups. The tilapia in the control group (E0 group) were fed on a basal diet only. Meanwhile, tilapia in the four experimental groups were fed on a basal diet supplemented with 1 g/kg (E1 group), 3 g/kg (E2 group), 5 g/kg (E3 group), and 7 g/kg (E4 group) of E. scaber extract for 10 weeks. Results showed that the survival rate was higher in the experimental groups than in the control group. Compared with the control group, some growth parameters (FW, WGR, SGR, VSI, and HSI) were significantly improved in the E1 group and E2 group. The crude lipid content in the dorsal muscle and liver was lower in the E1 group than in the control group. After E. scaber extract supplementation, activities of immunity-related enzymes (ACP, AKP, T-AOC, SOD, CAT, GSH-Px and LZM) in plasma, liver, spleen and head kidney, and expressions of immunity-related genes (IL-1ß, IFN-γ, TNF-α, and CCL-3) in liver, spleen and head kidney showed various degrees of improvement, while MDA content and Hsp70 expression level were decreased. The survival rate of tilapia increased in all the supplementation groups after Streptococcus agalactiae treatment. E. scaber extract addition changed the species composition, abundance, and diversity of intestinal microbiota in tilapia. These results demonstrate that E. scaber extract supplementation in diet can improve the growth, immunity, and disease resistance of GIFT against S. agalactiae. E. scaber extract supplementation can also change intestinal microbiota and reduce crude lipid content in dorsal muscle and liver. The above indicators show that the optimal dose of E. scaber extract for GIFT is 1 g/kg.

Biscuits Prepared with Enzymatically-Processed Soybean Meal Are Rich in Isoflavone Aglycones, Sensorially Well-Accepted and Stable during Storage for Six Months.

Soybean meal (SBM) is a co-product of the soybean oil industry that is rich in bioactive compounds, such as isoflavones. We aimed to study the effects of processing SBM by fermentation (Saccharomyces cerevisiae) (FSBM) and enzymatic hydrolysis (CelluMax C, a commercial cellulase) (ESBM) on its chemical composition, with emphasis on isoflavones. Fermentation increased protein content by 9%, ash content by 7%, dietary fiber by 11% and minerals by up to 38%, except for iron, which decreased by 26%. Fermentation completely removed oligosaccharides from SBM, while enzymatic processing decreased oligosaccharides by 45% in SBM. Both processes converted glycosylated isoflavones into the corresponding aglycones, the content of which increased by up to 7.7-fold. Biscuits containing SBM, FSBM and ESBM could be labeled as dietary sources of dietary fibers, potassium, phosphorous, calcium and zinc, as well as high in proteins, copper, iron, manganese and magnesium. While FSBM biscuits had lower sensory scores compared to SBM biscuits, ESBM biscuits had equivalent scores. During storage for 180 days at room temperature, the isoflavone profile of all biscuits remained stable. Moreover, storage did not impair microbiological and sensory qualities of any biscuits. Altogether, ESBM biscuits show great marketing potential.

Nutritional Attributes and Phenolic Composition of Flower and Bud of Sophora japonica L. and Robinia pseudoacacia L.

Sophora japonica L. (SJL) and Robinia pseudoacacia L. (RPL) are widely cultivated in China. However, the utilization of their main by-products are limited due to a lack of comprehensive nutritional attributes. Herein, the proximate composition, mineral elements, fatty acids, amino acids, monosaccharides, and phenolics were analyzed to investigate the nutritional attributes of SJL and RPL. Dietary fiber was the main ingredient in SJL and RPL, followed by protein and lipids. The content of Fe in SJL and RPL was highest, especially in flowers of SJL, reaching about 1179.51 mg/kg. The total unsaturated fatty acids accounted for 89.67% of the bud of SJL. Meanwhile, the essential amino acids contents of the flower and bud of SJL and RPL accounted for 35.95-40.59% of total amino acids. The flower of SJL (373.75 mg/g) exhibited the most abundant monosaccharides. Meanwhile, the total phenolics and flavonoid contents in the buds of SJL and RPL were significantly higher than that of the flower, implying the buds possessed better biological activity. Moreover, the bud of SJL possessed the most abundant phenolics. The results provided a reference for the development of functional food derived from SJL and RPL.

Phytonutrients, Colorant Pigments, Phytochemicals, and Antioxidant Potential of Orphan Leafy Amaranthus Species.

The underutilized Amaranthus leafy vegetables are a unique basis of pigments such as ß-cyanins, ß-xanthins, and betalains with radical scavenging capacity (RSC). They have abundant phytonutrients and antioxidant components, such as pigments, vitamins, phenolics, and flavonoids. Eight selected genotypes (four genotypes from each species) of underutilized Amaranthus leafy vegetables were evaluated for phytonutrients, pigments, vitamins, phenolics, flavonoids, and antioxidants in a randomized complete block design under ambient field conditions with three replicates. The studied traits showed a wide range of variations across eight genotypes of two species of Amaranthus leafy vegetables. The highest fat, ß-xanthins, K, dietary fiber, Mg, ß-cyanins, Mn, chlorophyll ab, Zn, TP, TF, betalains, chlorophyll a content, and (RSC) (DPPH) and RSC (ABTS+) were obtained from A. tricolor accessions. Conversely, the highest protein, Cu, carbohydrates, Ca, and chlorophyll b content were obtained from A. lividus accessions. The highest dry matter, carotenoids, Fe, energy, and ash were obtained from A. tricolor and A. lividus. The accession AT2 confirmed the highest vit. C and RSC (DPPH) and RSC (ABTS+); AT5 had the highest TP content; and AT12 had the highest TF content. A. tricolor accessions had high phytochemicals across the two species, such as phytopigments, vitamins, phenolics, antioxidants, and flavonoids, with considerable nutrients and protein. Hence, A. tricolor accessions can be used as high-yielding cultivars comprising ample antioxidants. The correlation study revealed that vitamin C, pigments, flavonoids, ß-carotene, and phenolics demonstrated a strong RSC, and showed a substantial contribution to the antioxidant potential (AP) of A. tricolor. The investigation exposed that the accessions displayed a plentiful origin of nutritional values, phytochemicals, and AP with good quenching ability of reactive oxygen species (ROS) that provide enormous prospects for nourishing the mineral-, antioxidant-, and vitamin-threatened community.

Quality Factors of Commercial Snail Fillets as Affected by Species.

Research background: This study fulfils a need for investigation of a quality profile of snail fillets. Edible snails are a famous food product consumed worldwide and treated as delicacy. Nutritional value, colour and textural properties, such as hardness, are critical factors that impact consumer acceptance of the product. Hardness of snail meat is affected by its native original microstructure. Experimental approach: Fresh snails of the farmed species Cornu aspersum maximum, wild and farmed Cornu aspersum aspersum and wild Helix lucorum were used in order to investigate the qualitative profile of snail meat. Proximate composition, hardness and colour measurements were conducted on fillets of all species. The histological structure of the fillets of Cornu aspersum maximum was examined. Results and conclusions: Quality parameters of snail fillets were studied. A novel method of hardness analysis was proposed where the cylindrical part of snail fillets from the mid-posterior region with specific geometry 6 mm diameter and 6 mm height was used. The suitability of the mid-posterior region was enhanced by the uniform structure confirmed by the histological analysis. Helix lucorum snail fillet had the highest energy content and the highest hardness but the lowest carbohydrate content. The species Cornu aspersum maximum was evaluated with the highest values of a* (redness), b* (yellowness) and C* (chroma) compared to other species. Parameter L* (lightness) of wild snail fillets was lower than of the farmed ones due to age, diet, farming or environmental conditions, but it could also be related to snail carbohydrate content. Novelty and scientific contribution: This study yielded notable results on qualitative characteristics of snail fillets as food and important information is given on its meat properties. Furthermore, a novel methodology of hardness is provided in order to minimize natural, breeding and environmental influences. Finally, the research outcomes could lead to proper handling methods for further fabrication of snail meat.

Pantanal yacare (Caiman yacare) tail fillets subjected to traditional hot smoking and liquid smoke.

BACKGROUND: The present study aimed to evaluate the effects of hot smoking and liquid smoke on process yield, physicochemical properties, microbiological parameters, fatty acid profile, benzo(a)pyrene levels, and sensory profile of Pantanal yacare tail fillets. The fillets were subjected to two types of smoking processes: hot smoking and liquid smoke flavoring. RESULTS: The process yield of liquid-smoked fillets was higher (69.8%) compared to hot-smoked fillets (58.0%). All fillets were with good microbiological quality and low benzo(a)pyrene levels and were well accepted by consumers. The hot-smoked fillets and the liquid-smoked fillets presented 456.2 and 589.7 g kg-1 moisture, 262.3 and 263.7 g kg-1 crude protein, 218 and 85 g kg-1 total lipids, and 26.0 and 20.9 g kg-1 ash, respectively. The major fatty acids identified in the smoked tail fillets were palmitic, stearic, oleic, and linoleic acids. CONCLUSION: The liquid-smoked fillets had lower lipid content, and higher process yield because of lower losses; thus, they proved to be more advantageous and practical to obtain than the hot-smoked fillets. © 2022 Society of Chemical Industry.