Evaluation of nutritional composition and antioxidant activity of Borage (Echium amoenum) and Valerian (Valerian officinalis).

The nutritional composition and antioxidant activity (in aqueose and solvent extracts) of two medicinal plants of Iranian origin Borage (Echium amoenum) and Valerian (Valerian officinalis) used as tea were determined. Samples were analyzed for antioxidant components viz. polyphenols, vitamin C, ß carotene, flavonoids, anthocyanins and tannins. Antioxidant assays such as free radical scavenging activity, reducing power and total antioxidant activity were carried out for ethanol, methanol, acetone, 80% methanol and 80% ethanolic extracts. In borage highest and least activity was observed in water and acetone extract respectively in all assays. In Valerian, 80% methanolic extract showed highest activity in reducing power and free radical scavenging activity assay. Total polyphenols in borage and valerian were 1,220 and 500 mg in ethanolic extracts and 25 and 130 mg in acetonic extracts respectively. Total carotenoids and vitamin C contents were 31.6 and 133.69 mg and 51.2 and 44.87 mg for borage and valerian respectively. Highest amount of tannins were extracted in 80% methanolic extract. It can be concluded that borage and valerian exhibited antioxidant activity in all extracts. The antioxidant activity could be attributed to their polyphenol and tannin and flavonoids contents. In all assays borage showed higher activity than valerian.

Bioaccessible nutrients and bioactive components from fortified products prepared using finger millet (Eleusine coracana).

BACKGROUND: Finger millet (Eleusine coracana), a staple food in semi-arid parts of the world, is a rich source of nutrients and bioactive components comparable to rice and wheat but with higher fibre content. Unprocessed and processed finger millet (whole flour (WFM), sieved flour (SFM), wafers and vermicelli with altered matrices (added Fe or Zn or reduced fibre)) were analysed for chemical composition, bioaccessible Fe, Zn and Ca, in vitro digestible starch (IVSD) and protein (IVPD) and bioactive components (polyphenols and flavonoids). RESULTS: WFM and SFM flours differed significantly in their composition. Sieving decreased the content of both nutrients and antinutrients in WFM but increased their digestibility/bioaccessibility. WFM products with Zn and Fe showed highest IVPD, whereas SFM products with Fe showed highest IVSD. Products with externally added Fe and Zn showed maximum bioaccessibility of Fe and Zn respectively. WFM had the highest levels of total polyphenols and flavonoids, 4.18 and 15.85 g kg⁻¹ respectively; however, bioaccessibility was highest in SFM vermicelli. CONCLUSION: The availability of nutrients and bioactive components was influenced by both processing methods and compositional alterations of the food matrix in finger millet products, and bioaccessibility of all constituents was higher in vermicelli (wet matrix) than in wafers (dry matrix).

Effect of compositional alteration of food matrices and processing on availability of selected nutrients and bioactive components in rice products.

The aim was to determine the influence of compositional alteration and processing on the digestibility/availability of nutrients and bioactive components [protein (IVPD), starch (IVSD), iron, calcium, polyphenols, flavonoids] in rice products. The compositional changes representing fortified foods in 'wafers' and 'noodles' were addition of iron, rice bran, onion and cabbage. The moisture content of wafer and noodles ranged from 4.1 to 4.8% and from 73.3 to 82.1%, respectively. Wafer control (73.9-75.9%) and noodle with iron and control (85.4-87.0%) showed the highest IVPD and IVSD. Addition of rice bran decreased nutrient digestibility. The control and iron-added products exhibited least and highest available iron (2.50-2.69% and 5.99-7.07%). Total and available bioactive components increased in proportion to added external source. Overall availability of all components was better in noodles than in wafers, indicating high moisture supported higher availability. In conclusion, it can be said that both composition of the food matrix and processing influenced the availability of analyzed components.

Studies on Indian green leafy vegetables for their antioxidant activity.

To identify the potential of green leafy vegetables (GLV) as antioxidants, methanolic extracts of Amaranthus sp., Centella asiatica, Murraya koenigii and Trigonella foenum graecum were studied for their antioxidant activity in different systems at multiple concentrations. Total antioxidant activity assessed by phosphomolybdenum method, free radical scavenging activity by 1,1-diphenly-2-picryl hydrazyl (DPPH), reducing power and ferrous ion chelating activity were determined. The GLV were analyzed for ascorbic acid, total and beta-carotene and total polyphenol contents. The ascorbic acid, total carotene, beta-carotene and total phenolic content (tannic acid equivalents) of the GLV ranged between 15.18-101.36, 34.78-64.51, 4.23-8.84 and 150.0-387.50 mg/100 g GLV, respectively. The extracts were found to have significantly different levels of antioxidant activities in the systems tested. The total antioxidant activity was highest in Murraya koenigii (2,691.78 micromol of ascorbic acid/g sample) and least in Centella asiatica (623.78 micromol of ascorbic acid/g sample). The extract concentration causing 50% inhibition of DPPH (IC50) was determined (M. koenigii

In vitro bioavailability of iron and sensory qualities of iron-fortified wheat biscuits.

BACKGROUND: Because biscuits are a popular snack item and are consumed frequently by the younger population, fortification of biscuits with iron can be beneficial in preventing iron-deficiency anemia, which is widely prevalent in developing countries. OBJECTIVE: To determine the bioavailability of iron from biscuits fortified with either ferrous sulfate or sodium iron ethylenediaminetetraacetic acid (NaFeEDTA) equivalent to 8.8 mg of iron per 100 g of flour in combination with either citric and tartaric acids at 60, 80, or 100 mg/100 g levels. METHODS: The study involved analysis of physical characteristics, total and ionizable iron of biscuits, and sensory qualities. The ionizable iron value was used to calculate bioavailable iron. The biscuits were evaluated for sensory attributes by 30 panelists with the help of a scorecard specially developed for biscuits. RESULTS: The amount of bioavailable iron in biscuits increased over that in controls by about 27% after the addition of ferrous sulfate and 83.8% after the addition of NaFeEDTA. The addition of citric acid (80 mg/100 g) along with ferrous sulfate increased bioavailability by about 104% over that in controls. The maximum increase was seen on addition of tartaric acid (100 mg/100g). The amount of bioavailable iron increased by 117% after the addition of NaFeEDTA with 80 mg/100 g of citric acid and by 338% after the addition of NaFeEDTA with 100 mg/100 g of tartaric acid. Sensory evaluation tests indicated that NaFeEDTA-fortified biscuits were more acceptable than ferrous sulfate-fortified biscuits and that biscuits fortified with NaFeEDTA along with tartaric acid were similar to control biscuits in all sensory attributes. CONCLUSIONS: From both the subjective and the objective evaluation of biscuits, it can be concluded that the addition of NaFeEDTA along with either citric acid (80 mg/100 g) or tartaric acid (100 mg/100 g) results in improved iron bioavailability with an organoleptically acceptable product.

Influence of phytin phosphorous and dietary fibre on in vitro iron and calcium bioavailability from rice flakes.

The study was undertaken with the objective of analysing the bioavailable iron, calcium and related constituents in rice flakes of four different thicknesses. Rice flakes of four different thicknesses were procured from four different commercial sources. They were analysed for moisture, mineral, iron, calcium, phosphorous, dietary fibre and phytin phosphorous using standard methods. Bioavailable iron and calcium were estimated using the equilibrium dialysis method. The thickness of flakes ranged from 0.08 to 1.20 mm for thin to thick flakes. The mineral content of the flakes ranged from 0.5 to 1.2 g, iron content from 3.38 to 6.86 mg and calcium content from 107 to 210 mg/100 g in samples of different thickness. Phosphorous (111-430 mg/100 g), phytin phosphorous (23-164 mg/100 g) and dietary fibre (5.64-11.5 g/100 g) reduced with the degree of flaking. The percentage of available iron ranged from 7% to 26% and that of available calcium from 8% to 25% from thick to thin flakes, but the differences were nonsignificant. Multiple regression analysis of the data showed a significant association of phytin phosphorous and dietary fibre (dependent variables) for binding of iron and calcium.

Comparative analysis of influence of promoters and inhibitors on in vitro available iron using two methods.

The investigation was undertaken with the objective of comparing two in vitro techniques, measuring dialyzable iron (method A) and measuring ionizable iron (method B), for iron bioavailability in a model system. The effect of the time of introduction of the additives on the available iron was also determined. FeSO4 solution was used as the reference source of iron, to which a series of enhancers (ascorbic acid, citric acid, maleic acid and tartaric acid) and inhibitors (tannic acid, calcium oxalate, oxalic acid, calcium carbonate and sodium phytate) were added individually at various concentrations, and available iron was estimated. From FeSO4 solution, 0.1% (method A) and 3.9% (method B) of iron was available. The addition of ascorbic acid, citric acid and tartaric acid increased this by 33-50%, 28-57% and 23-90%, respectively, for method A and by 15-89%, 24-78% and 24-93% for method B. Tannic acid, sodium phytate and calcium oxalate exhibited an inhibitory effect irrespective of the concentrations, while oxalic acid and calcium carbonate exhibited a dose-dependent inhibitory pattern. The iron availability analyzed by both methods showed a positive correlation with seven out of nine additives. An inverse relation was seen between the inhibitory effect of calcium carbonate and calcium oxalate and their time of introduction into the system. The overall observations showed that although absolute values varied widely, a positive correlation existed between the methods.

Nutritional status of cancer patients given different treatment modalities.

The nutritional status of 91 cancer patients was assessed at the time of diagnosis and follow-up assessments were carried out at the third and sixth week after initiating different treatment modalities to study the effect of type and duration of treatment on nutritional status. Parameters assessed were anthropometry, biochemical status and clinical signs and symptoms of nutritional deficiencies. Treatment modalities studied were radiotherapy, chemotherapy, chemotherapy+radiotherapy, and combined treatment modality (surgery+radiotherapy+chemotherapy). The nutritional status of male patients was affected most by chemotherapy+radiotherapy while females were affected most with radiotherapy. Biochemical parameters showed a marginal decline in total serum protein and serum albumin concentrations. Haemoglobin concentrations declined substantially with radiotherapy and chemotherapy. The lymphocyte count decreased substantially irrespective of the treatment modality. Clinical examination revealed increased incidences of deficiency signs and symptoms in all patients during follow-up irrespective of treatment modality.