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Nutritional Properties of Some Selected Date Palm (Phoenix dactylifera L) Land Races in Nigeria
Yahaya Sadiq Abdulrahman,
Falusi Olamide Ahmed,
Gana Saba Andrew,
Daudu Oladipupo Abdulazeez Yusuf,
Abdulkarim Bello Muhammad,
Osaro-odin Precious Eloghosa,
Aliyu Rahamat Hussaini
Issue:
Volume 4, Issue 1, March 2020
Pages:
1-7
Received:
7 January 2020
Accepted:
3 February 2020
Published:
19 February 2020
Abstract: The chemical constituents present in plants have been reported to vary with the geographical location of the plants. This investigation assessed the nutritional composition of some selected date fruits from the experimental gene pool in dutse, Nigeria in order to investigate any uniqueness relative to Date palms cultivated in other regions. The proximate analysis of the date fruits were quantitatively analyzed for carbohydrates, protein, lipids, fiber, moisture, sucrose, glucose and fructose. The mineral contents were analyzed using atomic absorption spectrophotometer (AAS). The highest moisture content were recorded for accession R13P5 (7.65±0.03). Moreover, carbohydrate and protein content was found to be highest in accessions R5P24 (64.55±5.73) and R4P29 (7.13±0.19) respectively. Similarly the ash, fiber and lipid contents were highest in accessions R5P8, R14P21 and R5P24 respectively. Considerable amounts of sucrose, glucose and fructose were recorded in all the accessions. The mineral contents analyzed indicated good sources of minerals such as calcium, magnesium, sodium, potassium and phosphorus. The present finding helps in understanding the nutritional status of different accessions in some Nigerian date palm fruits which can serve as a baseline for selection in improvement of the crop for the nutritional health benefits.
Abstract: The chemical constituents present in plants have been reported to vary with the geographical location of the plants. This investigation assessed the nutritional composition of some selected date fruits from the experimental gene pool in dutse, Nigeria in order to investigate any uniqueness relative to Date palms cultivated in other regions. The pro...
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Physicochemical, Antioxidant and Sensorial Properties of Pasteurized Guava Nectar Incorporated with Pomegranate Peel and Guava Leaf Extracts
Sayed Mohamed Mokhtar,
Ibrahim Mahmoud Ahmed Ibrahim
Issue:
Volume 4, Issue 1, March 2020
Pages:
8-16
Received:
5 March 2020
Accepted:
19 March 2020
Published:
14 April 2020
Abstract: The aim of the present study was to evaluate the effect of pomegranate peel extract (PPE) and guava leaf extract (GLE) addition (0 “control”, 0.1, 0.2 and 0.3%) on physicochemical, antioxidant, microbiological and sensorial properties of pasteurized guava nectar during storage at room temperature (25±5°C) for 6 months. PPE and GLE exhibited high total phenolic contents with 129.04 and 92.21 mg/g, respectively and antioxidant activities with 91.15 and 87.34%, respectively. The results showed that adding PPE and GLE increased total soluble solids, titratable acidity and browning index of nectar samples. However, pH and color (L*, a* and b*) values were decreased. Furthermore, addition of PPE GLE significantly increased (compared to control) ascorbic acid (by 5.09 to 41.05%), total phenolic content (by 62.24 to 164.93%) and antioxidant activity (by 20.98 to 47.68%). All nectar samples were microbiologically safe (total bacterial, yeast and mold counts were less than 10 CFU/mL) and stable during storage. Sensory evaluation results revealed that the addition of PPE and GLE had no significant impact on all sensory properties. From the obtained results, it is concluded that the incorporation of guava nectar with PPE and GLE proved to be effective in the production of a safe nectar with better nutritional and sensorial qualities.
Abstract: The aim of the present study was to evaluate the effect of pomegranate peel extract (PPE) and guava leaf extract (GLE) addition (0 “control”, 0.1, 0.2 and 0.3%) on physicochemical, antioxidant, microbiological and sensorial properties of pasteurized guava nectar during storage at room temperature (25±5°C) for 6 months. PPE and GLE exhibited high to...
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Biophysical-chemistry Characterization of Alginate in Brown Algae Species Sargassum dupplicatum
Dang Xuan Cuong,
Dang Thi Thanh Tuyen,
Do Thuy Kieu
Issue:
Volume 4, Issue 1, March 2020
Pages:
17-22
Received:
17 March 2020
Accepted:
2 April 2020
Published:
29 April 2020
Abstract: Alginate is a high-value biopolymer, exists in brown algae, and applied widely in numerous fields, for example, food, functional foods, and pharmaceutics. The study focused on the biophysical-chemistry characterization of alginate in brown algae species Sargassum dupplicatum grown commonly in Vietnam under the effect of NaCl, KCl, MgCl2, chitosan, carrageenan, and ethanol in different physical condition. Antioxidant activity of alginate and their compound was also studied. The results showed that Na_Alg, K_Alg, and Mg_Alg disperse the net style in the water. Ca_Alg, chitosan_Alg, and Carrageenan_Alg absorbed water and swelled for forming a sphere, yarn, and yarn in the water, respectively. Chitosan_Alg and carrageenan_Alg precipitated faster in ethanol, compared to Na_Alg, K_Alg, and Mg_Alg. 20% of ethanol did not cause the precipitation of Alginate salt, Chitosan_Alg, and carrageenan_Alg for 30 minutes. Alginate salt, Chitosan_Alg, and Carrageenan_Alg were full precipitated for 30 minutes when using ethanol concentration was more than 80%. Chitosan_Alg and Carrageenan_Alg occurred the precipitation in 20% of ethanol for 30 minutes. Total antioxidant activity and reducing power activity of chitosan_Alg got the highest value (a and b, respectively), compared to Carrageenan_Alg, Na_Alg, K_Alg, and Mg_Alg. The antioxidant activity difference in a group of Na_Alg, K_Alg, and Mg_Alg, and a group (Chitosan_Alg and Carrageenan_Alg) did not happen. The difference only occurred between the two groups.
Abstract: Alginate is a high-value biopolymer, exists in brown algae, and applied widely in numerous fields, for example, food, functional foods, and pharmaceutics. The study focused on the biophysical-chemistry characterization of alginate in brown algae species Sargassum dupplicatum grown commonly in Vietnam under the effect of NaCl, KCl, MgCl2, chitosan, ...
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Effect of Ethanol on Physical Chemistry Characterization, Microorganism, and Toxicity of Carrageenan Extracted with the Assistant of Enzyme Viscozyme L
Bui Huy Chich,
Do Van Ninh,
Vu Ngoc Boi,
Dang Xuan Cuong
Issue:
Volume 4, Issue 1, March 2020
Pages:
23-30
Received:
17 March 2020
Accepted:
3 April 2020
Published:
29 April 2020
Abstract: Carrageenan is a biopolymer found in red algae with high potential in food, functional food, pharmaceutics, and cosmetics. The study focused on the effect of ethanol on physical chemistry characterization and microorganisms of carrageenan that extracted by the enzyme – assisted method and the purification by using ethanol. The results showed the moisture of carrageenan varied from 10.9 to 9.5% DW. After the impact of ethanol, the purification and physical (dispersal in water and rheological) characterization of carrageenan was higher than before the impact of ethanol. For example, dispersal in water, the viscosity of the solution, the solution strength (1.5% of carrageenan and 0.2% of potassium chloride), and carbohydrate content at 20°C corresponded to 1.06, 1.18, 1.07, and 1.11 times, compared to before the impact of ethanol. The content of ethanol-insolubility impurities, total ash, acid-solubility ash, acid-insolubility ash, total protein, sunphat content (SO42-), and lipid content was 43%, 94.6%, 42.9%, 44.44%, 3.9%, 97.2%, and none-detected in comparison to before the impact of ethanol. The content of lead, arsenic, cadmium, and mercury was 0.01, < 0.01, 0.05, and < 0.01 ppm, respectively. Total aerobic bacterial of carrageenan got the highest value of 2.1 x 102 cells/g. E. coli, coliforms, staphylococcus aureus, salmonella, and bacillus cereus did not occur in carrageenan.
Abstract: Carrageenan is a biopolymer found in red algae with high potential in food, functional food, pharmaceutics, and cosmetics. The study focused on the effect of ethanol on physical chemistry characterization and microorganisms of carrageenan that extracted by the enzyme – assisted method and the purification by using ethanol. The results showed the mo...
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Laminarin (Beta-glucan) of Brown Algae Sargassum mcclurei: Extraction, Antioxidant Activity, Lipoxygenase Inhibition Activity, and Physicochemistry Properties
Issue:
Volume 4, Issue 1, March 2020
Pages:
31-39
Received:
17 March 2020
Accepted:
2 April 2020
Published:
29 April 2020
Abstract: Laminarin is a storage glucan found in almost brown algae and possesses value bioactive. The study focused on the effect of the input factors of the extraction such as the temperature (30, 50, 70, and 90°C), the time (01, 02, 03, and 04 hours), the aqueous to algae ratio (20/1, 30/1, 40/1, and 50/1 (v/w)), and solvent pH (2, 7, and 9) on the function targets (laminarin content, total antioxidant activity, reducing power activity, and lipoxygenase inhibition activity), and the physical chemistry characterization of highest laminarin content was analyzed. The results showed the temperature, the time, the aqueous to algae, solvent pH affected on laminarin content, total antioxidant activity, reducing power activity, and lipoxygenase inhibition activity that got the highest value of 11.98±0.49 mg laminarin equivalent/g DW, 19.66±0.47 mg ascorbic acid equivalent/g DW, 15.55±0.61 mg FeSO4 equivalent/g DW, and 73.04±2.53 µM linoleic acid equivalent/g DW, respectively. The suitable condition of extraction was collected consisting of the temperature of 90°C for 2 hours with the solvent to algae ratio of 40/1 (v/w) in pH solvent of 7. The average molecular weight, viscosity, and sulfate content of laminarin was 505.18 kDa, 14,17±0.29 cPs, and 48.72%, respectively. FTIR spectrum exhibited function groups of laminarin composed of O-H, -CH2-, C=O, C-O, –C–H, -O-SO3-, and -CH=CH-(cis).
Abstract: Laminarin is a storage glucan found in almost brown algae and possesses value bioactive. The study focused on the effect of the input factors of the extraction such as the temperature (30, 50, 70, and 90°C), the time (01, 02, 03, and 04 hours), the aqueous to algae ratio (20/1, 30/1, 40/1, and 50/1 (v/w)), and solvent pH (2, 7, and 9) on the functi...
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