Your browser doesn't support javascript.
loading
Mostrar: 20 | 50 | 100
Resultados 1 - 9 de 9
Filtrar
Mais filtros










Base de dados
Intervalo de ano de publicação
1.
Food Chem ; 337: 127604, 2021 Feb 01.
Artigo em Inglês | MEDLINE | ID: mdl-32777562

RESUMO

This study aimed to describe the phytonutrients and antioxidant activity, protein content, in vitro protein digestibility (IVPD), protein fraction, and bioavailability of Fe and Zn in the grains of five sorghum landraces grown in Sudan. The results showed significant differences in all quality tests among the landraces. The Tetron landrace showed the highest percentage of crude protein and IVPD among the landraces. Additionally, most of the landrace grains had high contents of Fe and Zn with a high rate of bioavailability. The Kolom 4055 and Wad akar exhibited significantly higher total phenolic contents, with antioxidant activity of 79.3% and 83.4%, respectively. The glutelin content was relatively higher compared to the other fractions, irrespective of sorghum landraces. The principal components cumulatively accounted for 89.3% of the total variation among the five sorghum landraces. It can be concluded that these landraces could be used in the improvement of new value-added crops using the by-products of sorghum grains.

2.
Food Sci Nutr ; 7(4): 1529-1539, 2019 Apr.
Artigo em Inglês | MEDLINE | ID: mdl-31024727

RESUMO

In the last decades, deficiency of macro- and micronutrients was considered as a serious problem associated with the increase in the human population. To meet the increased demand for food consumption, the wild relative plant might serve as an important source of new genetic material for increasing macro- and micronutrients. To investigate this, the variations in protein content, in vitro protein digestibility, tannin content, phytic acid content, total polyphenol content, and total and bioavailability of minerals were studied in grains of ten wild sorghums and two released sorghum cultivars. The results showed significant differences (p ≤ 0.05) in all quality tests among the genotypes. The highest percentage of total protein contents and in vitro protein digestibility were encountered in the grains of PQ-434 (14.6%) and the released cultivar AG8 (49.8%), respectively, while the highest concentrations of total and bioavailable iron were found in the grains of Almahkara (3.17 mg/100 g) and Abusabiba (92.8 mg/100 g), respectively. The grains of wild sorghum genotype Adar Umbatikh grains were found to possess higher total zinc contents. The PCA identified only five components of eigenvalues greater than one and cumulatively accounted for 88% of the total variation. It could be concluded that Almahkara and PQ-434 could be used as potential sources for iron and protein sorghum biofortification, respectively. Results from this study might be used in the development of new value-added products from wild sorghum grains by-products.

3.
Food Chem ; 271: 142-147, 2019 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-30236659

RESUMO

The study was aimed at investigating the effect of radio frequency (RF) heating at different temperatures on the protein profile and functional properties of maize grains. Maize grains with 14% moisture content exposed to the radio frequency energy at 300 W for different temperatures 50, 55 and 60 °C, respectively. The results indicated that radio frequency heating had no effect on the protein profile of maize. The molecular weight distribution of protein remained in the range of 20-25 kDa after RF heating. On the other hand, the functional properties in term of oil holding capacity and emulsifying properties of maize were improved after RF heating. According to these finding, it can be concluded that radio frequency heating improves the functional properties of maize flour. Thus, RF may provide a potential as an effective emerging technology for improving the quality characteristics of maize grains.


Assuntos
Manipulação de Alimentos/métodos , Temperatura Alta , Proteínas de Plantas/análise , Ondas de Rádio , Zea mays/química , Grão Comestível , Calefação
4.
Food Sci Nutr ; 6(7): 1933-1939, 2018 Oct.
Artigo em Inglês | MEDLINE | ID: mdl-30349683

RESUMO

This study was aimed to evaluate the effect of gamma irradiation at dose levels of 0.5, 1.0, 2.0, 3.0, 4.0, and 5.0 kGy on fungal growth, free fatty acids, in vitro protein digestibility (IVPD), protein solubility, and functional properties of sorghum grains. Results indicated that radiation process enhanced the storability properties. It eliminates the fungal incidence particularly at the higher doses 4.0 and 5.0 kGy, and significantly (p < 0.05) reduced the content of the free fatty acids to the level 3.4-3.2 mg/g. Moreover, a significant increase in IVPD and soluble protein was noticed in irradiated grains as compared to non-irradiated sample and this increased with the increase in dose; however, maximum IVPD (17.6%) and protein solubility (11.7%) were observed in sorghum grains irradiated at 2.0 kGy. On the other hand, a significant reduction in emulsion capacity was observed after radiation of grains, however, the emulsion activity and stability were stable up to 1.0 kGy. The foaming properties of the radiated sample show no significant change particular at low doses up to 2.0 kGy when they are compared to untreated samples. It can be concluded that low doses of gamma irradiation might improve the storability and quality characteristics of sorghum grains and can be used as an effective alternative postharvest method for preserving and extending the shelf life of sorghum and its products.

5.
Food Sci Nutr ; 6(5): 1214-1219, 2018 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-30065822

RESUMO

Phenolic compounds, vitamin C, and the antioxidant activity of wasted parts of citrus (orange, lemon, and grapefruit) fruits were investigated. Ethanolic extracts from whole fruit, peel, and pulp containing seeds of each type of citruses were prepared. Within each type of citrus, results revealed that peels contained a higher amount of phenolic compound, flavonoids, vitamin C, and antioxidant activity than those of their inner wasted parts (pulp and seeds). Peels of grapefruit had the highest total phenolic content followed by lemon and orange, which was found to be 77.3, 49.8, and 35.6 mg of gallic acid equivalent/g of peels, respectively. In contrast, orange peels contain the highest amount of flavonoids (83.3 mg of catechin equivalent/g) and vitamin C (110.4 mg/100 g) compared to the peels of the other citrus fruit used in this study. In general, the high content of antioxidant capacity and activity of citrus waste, particularly the peels, indicated that they may impart health and nutritional benefit when involving in the food industry as a natural antioxidant.

6.
Food Sci Nutr ; 4(5): 686-9, 2016 09.
Artigo em Inglês | MEDLINE | ID: mdl-27625771

RESUMO

In this study, radio frequency heat treatment at varying temperatures (50, 55, and 60°C) was applied to investigate its impact on the nutritional quality and protein solubility of corn. The nutritive value was measured in terms of crude protein content, in vitro protein digestibility, bioavailability of Fe and Ca, and antinutritional factors, tannins and total polyphenols contents. No significant change in total and digestible protein of corn flour was observed after treatments. On the other hand, the availability of Ca and Fe was significantly increased, whereas the antinutritional factors, tannins and total polyphenols contents were decreased after radio frequency heating. Moreover, protein solubility was found significantly (P < 0.05) higher in treated corn than in control sample. Regarding these results, radio frequency heating at controlled temperature up to 60°C might be used as postharvest method to enhance the nutritional quality of corn.

7.
Food Sci Nutr ; 4(3): 342-7, 2016 May.
Artigo em Inglês | MEDLINE | ID: mdl-27247763

RESUMO

The aim of this study was to evaluate the effect of gamma radiation processing of millet grains on fungal incidence, germination, free fatty acids content, protein solubility, digestible protein, and antinutritional factors (tannin and phytic acid). The grains were exposed to gamma radiation at doses 0.25, 0.5, 0.75, 1.0, and 2.0 kGy. Obtained results revealed that radiation of millet grains at a dose level higher than 0.5 kGy caused significant (P < 0.05) reduction on the percentage of fungal incidence and the free fatty acid of the seeds, while, no significant change in the germination capacity was observed of the grains after radiation. Additionally, the radiation process caused significant (P < 0.05) reduction on both tannins and phytic acid content and gradual increment on in vitro protein digestibility of the grains. On the other hand, the treatments significantly (P < 0.05) increased the protein solubility of the grains. Obtained results indicate that gamma irradiation might improve the quality characteristics of millet grains, and can be used as a postharvest method for disinfestations and decontamination of millet grains.

8.
J Food Sci Technol ; 51(8): 1554-60, 2014 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-25114347

RESUMO

The effect of gamma irradiation (0.5 and 1.0 kGy) and/or cooking on the proximate composition, mineral content, tannin content, phytic acid content and the in vitro protein digestibility (IVPD) of two Sudanese faba bean cultivars (BB7-S1 and SH-S2) was investigated in the present study. The results obtained revealed that gamma irradiation and/or cooking treatments have slight effect in chemical composition and mineral content, while they caused significant (P ≤ 0.05) reduction on tannin content for both cultivars. Cooking of faba bean seeds also insignificantly (P ≤ 0.05) reduced phytic acid content for both cultivars, while irradiation process and/or cooking had fluctuated effect. For both cultivars, irradiation of seeds and/or cooking increased the in vitro protein digestibility (IVPD), with maximum value of IVPD (79.97%) obtained for cultivar BB7-S1. The results indicate that the treatments used in this study might improve the nutritive quality of faba bean seed due to reduction in antinutritional factors with a concomitant increase in IVPD.

9.
Int J Food Sci Nutr ; 58(1): 6-17, 2007 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-17415952

RESUMO

Four pearl millet cultivars of two different species--Kordofani and Ugandi (Pennisetum typhoideum) and Madelkawaya and Shambat (Pennisetum glaucum)--were germinated for 6 days. The germinated grains were dried and milled. Phytic acid and polyphenol contents and hydrochloric acid (HCl) extractability of minerals from the malt flours were determined at intervals of 2 days during germination. Phytic acid and polyphenol contents decreased significantly (P <0.01) with an increase in germination time, with a concomitant increase in HCl extractable minerals. However, the major mineral content was significantly decreased while that of trace minerals was increased with germination time. When the grains were germinated for 6 days, Madelkawaya had higher extractable calcium while Ugandi had higher extractable phosphorus, whereas iron and manganese recorded high levels in Shambat and Madelkawaya, respectively. There was good correlation between antinutritional factors reduction and the increment in extractable minerals with germination time.


Assuntos
Minerais/análise , Pennisetum/química , Cálcio/análise , Flavonoides/análise , Manipulação de Alimentos , Germinação , Ácido Clorídrico/farmacologia , Ferro/análise , Manganês/análise , Valor Nutritivo , Pennisetum/genética , Pennisetum/fisiologia , Fenóis/análise , Fósforo/análise , Ácido Fítico/análise , Polifenóis , Fatores de Tempo
SELEÇÃO DE REFERÊNCIAS
DETALHE DA PESQUISA