Nutrients and anti–nutrient content of sundried cassava starch extract pulp

Cassava starch extract pulp is an important unconventional livestock feed rich in energy but rarely used as livestock feed due to anti-nutritional factor and lack of nutrient composition. Cassava starch extract pulp was detoxified by sun drying for two week due to high sun intensity and environmental temperature. Proximate and phytochemical composition, gross energy and cyanide contentof the pulp were determined using appropriate standard methods. The results of the analysis shows that the percentage moisture, crude protein, crude fibre, ether extract, ash, dry matter and gross energy of the pulp are 5.10%, 1.30%, 3.15%, 0.71%, 4.40%, 94.90% and 4328.72kcal/kg while its cyanide content were 37.58mg/kg. The results revealed that the pulp is very rich in energy. The nutritional content of the pulp were very low, however the ranges of values obtained are below the values that can adversely affected the nutritive value or cause any toxic effects in animal. Based on the results of the study, the pulp should be supplemented with other feed ingredients such as (methionine) which are the limited amino acid and those nutrients whose nutrients are very high.Keywords: Anti-nutrient, cassava starch extract, pulp, sundrie

Efecto de diferentes técnicas de horneado en la calidad de las nueces y su aceite

The baking conditions of walnut kernels were optimized based on different cultivars and baking methods. The influence of the different baking techniques on the chemical properties of walnut oils was determined. The results showed that acid value, peroxide value and induction period (IP) all significantly increased in the baked samples compared to the unbaked ones. The highest increase in IP was from 6 to 17 h indicating that baking can improve the oxidative stability of walnut oils and prolong their shelf-life. Several aroma components increased after baking. However, among the different baking conditions, the strongest aroma in walnut oil was observed after baking was done for 20 min with sucrose (107%) at 153 ℃. Nevertheless, baking had little effect on the fatty acid composition of walnuts.Las condiciones de horneado de los granos de nueces se optimizaron en base a diferentes cultivares y métodos de horneado. Se determinó la influencia de las diferentes técnicas de horneado sobre las propiedades químicas de los aceites de nuez. Los resultados mostraron que el índice de acidez, el índice de peróxido y el período de inducción (PI) aumentaron significativamente en las muestras horneadas en comparación con las no horneadas. El mayor aumento en el PI fue de 6 a 17 h, lo que indica que el horneado puede mejorar la estabilidad oxidativa de los aceites de nuez y prolongar su vida útil. Varios componentes del aroma aumentaron después del horneado, sin embargo, entre las diferentes condiciones de horneado, se observó el aroma más fuerte en el aceite de nuez después del horneado durante 20 minutos con sacarosa (107%) a 153 ℃. Sin embargo, el horneado tuvo poco efecto sobre la composición de ácidos grasos de las nueces

Efecto de reemplazar estearina por oleína de palma en galletas de papa horneadas

Potato cookies were formulated by replacing red palm stearin (RPS) by red palm olein (RPOL) at 0, 17 and 35%, and then baked at 160, 180 and 200 °C for 10, 12 and 15 min. The sensory analysis, using an orthogonal test, showed that a RPS-RPOL ratio of 65:35, baking temperature of 160 ºC, and baking time 12 min were the optimal conditions. Cookies made from 65% RPS + 35% RPOL composition exhibited 0.6 times less squalene, but 1.5 times more β-carotene, tocopherols and tocotrienols than the mixture of RPS and RPOL at 100:0. In addition, cookies with superior oxidative stability were obtained at a lower temperature (160 ºC) and short baking time (10 min). This study demonstrates that the application of RPOL and RPS blending can positively enhance the nutritional properties and oxidative stability of baked food, and that using potato in the baking processing may be beneficial.Las galletas de papa fueron formuladas reemplazando estearina de palma roja (RPS) por oleina de palma roja (RPOL) al 0, 17 y 35%, y posteriormente horneadas a 160, 180 y 200°C durante 10, 12 y 15 min. El análisis sensorial utilizando una prueba ortogonal mostró que la relación RPS-RPOL 65:35, la temperatura de horneado 160 ºC, y el tiempo de horneado 12 min fueron las condiciones óptimas. Las galletas hechas de 65% RPS + 35% RPOL presentan 0,6 veces menos de escualeno, pero 1,5 veces más β-caroteno, tocoferoles y tocotrienoles que la mezcla de RPS y RPOL en 100:0. Por otra parte, las galletas con mayor estabilidad oxidativa se obtuvieron a menor temperatura (160 ºC) y menor tiempo de horneado (10 min). Este estudio demuestra que la mezcla RPOL y RPS puede mejorar positivamente las propiedades nutricionales y la estabilidad oxidativa de los alimentos horneados, y que el uso de papa en el procesamiento de hornear puede ser beneficioso

Propiedades antioxidantes de dos nuevos derivados lipofílicos del ácido gálico

The effectiveness of two lipophilic derivatives of the natural phenol, gallic acid (GA), synthesized using methyl gallate as starting material was investigated. The antioxidant activities of these novel phenolics compared to GA, tert-butylhydroquinone (TBHQ) and butylated hydroxytoluene (BHT) were evaluated in bulk oil, emulsion and the DPPH systems. The results showed that the new compounds effectively delayed lipid oxidation much better than GA and other antioxidants under Rancimat (100-140 °C) and emulsion tests. In the bulk oil system at 65 °C, they still behaved better than GA, but TBHQ had the highest activity. Thus, replacing the electron-withdrawing carboxylic group on GA by covalently linking sterically hindered phenols to its phenyl ring increased its lipophilicity and also resulted in synergistic effects which improved overall antioxidant activity through stabilization of the phenoxy radical. These new antioxidant variants satisfy industrial demands for bioactive ingredients with strong antioxidant potentials under different food processing conditions.Se aporta información sobre de la eficacia de dos derivados lipofílicos de fenoles naturales derivados del ácido gálico (GA) y sintetizados utilizando galato de metilo como material de partida. Las actividades antioxidantes de estos nuevos compuestos fenólicos en comparación con el GA, terc-butilhidroquinona (TBHQ) y butil hidroxitolueno (BHT) se evaluaron en aceites, sistemas emulsionados y mediante DPPH. Los resultados mostraron que los nuevos compuestos retrasaron efectivamente la oxidación de lípidos mucho más fuerte que el GA y otros antioxidantes mediante Rancimat (100-140 °C) y pruebas de emulsión. En el aceite a 65 °C, se comportaron mejor que el GA, pero el TBHQ tuvo la actividad más alta. Por lo tanto, reemplazar el grupo carboxílico en GA al unir covalentemente fenoles impedidos estéricamente a su anillo de fenilo ayudó a aumentar su lipofilia y también dio como resultado efectos sinérgicos que mejoraron la actividad antioxidante general a través de la estabilización del radical fenoxi. Estas nuevas variantes de antioxidantes satisfacen la demanda industrial de ingredientes bioactivos con un fuerte potencial antioxidante en diferentes condiciones de procesamiento de alimentos

Determinación de la calidad del aceite de té mediante 19F RMN y 1H RMN

The nuclear magnetic resonance (NMR) technique was applied to monitor the quality of tea oil herein. The adulteration of virgin tea oil was monitored by 19F NMR and 1H NMR. The 19F NMR technique was used as a new method to detect the changes in quality and hydroperoxide value of tea oil. The research demonstrates that 19F NMR and 1H NMR can quickly detect adulteration in tea oil. High temperature caused a decrease in the ratio D and increase in the total diglyceride content. Some new peaks belonging to the derivatives of hydroperoxides appeared at δ-108.21 and δ-109.05 ppm on the 19F NMR spectrum when the oil was autoxidized and became larger when the hydroperoxide value increased. These results have great significance in monitoring the moisture content, freshness and oxidation status of oils and in detecting adulteration in high priced edible oils by mixing with cheap oils.En este trabajo se utiliza la técnica de resonancia magnética nuclear (RMN) para controlar la calidad del aceite de té. La adulteración del aceite de té virgen se controló mediante las técnicas de 19F RMN y 1H RMN. La técnica de 19F RMN se utilizó como un nuevo método para detectar los cambios en la calidad y el índice de hidroperóxido del aceite de té. La investigación demuestra que las técnicas 19F RMN y 1H RMN pueden detectar rápidamente la adulteración del aceite de té. La alta temperatura provoca una disminución en la proporción D y un aumento en el contenido total de diglicéridos. Algunos picos nuevos, pertenecientes a derivados de hidroperóxidos, aparecieron a δ-108,21 y δ-109,05 ppm en el espectro de 19F RMN cuando el aceite se autoxidaba e incrementaban cuando aumentaba el índice de hidroperóxido. Estos resultados tienen gran importancia en el seguimiento del contenido de humedad, de la frescura y del estado de oxidación de los aceites y en la detección de la adulteración de aceites comestibles de alto valor con aceites baratos mediante el uso de 19F RMN y 1H RMN

Propiedades fisicoquímicas de snacks extrusionados de patatas y batatas con aceite de palma roja

Extruded potato (P) and sweet potato (SP) products with red palm oil (RPO) were prepared under different conditions. Superior product characteristics such as sensory score, expansion ratio, and water solubility index, among others, were obtained at high extrusion temperature (150-155 °C) and low water feed rate to the extruder (50.4-50.8 mL/min). The optimal products, P1 and SP1, had high micronutrients as their total contents of β-carotene, squalene, tocopherols, and tocotrienols were 883.2, 304.4, 262.4, and 397.0 mg/kg of oil, respectively. The average peroxide value was 4.3 meq O2/kg oil, p-anisidine value 3.3, and induction period (100 °C) 11.4 h. Moreover, RPO extruded with P showed a better extrusion behavior but lower micronutrient retention and oxidative stability than that extruded with SP. Thus, the finding herein is important for investigating extrusion conditions, increasing variety, improving nutritional quality, assessing applicability and predicting the shelf-life of RPO-P/SP-extruded food.Se prepararon snacks extrusionados de patatas (P) y batatas (B) con aceite de palma roja (APR) en diferentes condiciones. Se obtuvieron unas características superiores de los productos, como puntuación sensorial, relación de expansión, índice soluble en agua, entre otros, a alta temperatura de extrusión (150-155 °C) y baja velocidad de alimentación de agua al extrusionador (50,4-50,8 mL/min). Los productos óptimos, P1 y SP1, contenían altos micronutrientes ya que su contenido total de β-caroteno, escualeno, tocoferoles y tocotrienoles fue de 883,2; 304,4; 262,4 y 397,0 mg/kg de aceite, respectivamente. El índice de peróxido promedio fue de 4,3 meq O2/kg de aceite, el valor de p-anisidina de 3,3 y el período de inducción a 100 °C de 11,4 h. Además, el APR utilizado para la extrusión de P mostró un mejor comportamiento de extrusión, pero menor retención de micronutrientes y estabilidad oxidativa que el extrusionado con SP. Por lo tanto, los datos aquí obtenidos son importantes para profundizar en las condiciones de extrusión, aumentar la variedad, mejorar la calidad nutricional, evaluar la aplicabilidad y predecir la vida útil de los alimentos extrusionados con APR-P / B

Preparación de sustitutos de grasa de leche humana y mejora de su estabilidad oxidativa

1,3-Dioleoyl-2-palmitoylglycerol (OPO) was synthesized by enzymatic interesterification using palm stearin rich in tripalmitin (PPP) and ethyl oleate. Enzymatic interesterification parameters such as temperature, water content, enzyme load, and substrate molar ratio were optimized. High contents of C52 (primarily OPO and its isomeric compounds) production (46.7%) and sn-2 palmitic acid (PA) content of 75.3% were detected. In addition, OPO-human milk fat substitute (HMFS) was blended with coconut, soybean, algal and microbial oils at a weight ratio of 0.70:0.18:0.11:0.004:0.007 to simulate fatty acids in human milk fat (HMF) according to the mathematical model. The main and important fatty acids in the Final-HMFS were within the ranges of those present in HMF. The Final-HMFS could promote the absorption of fats and minerals and the development of retina tissues in infants. The mixture of L-ascorbyl palmitate (L-AP) and vitamin E (VE) resulted in a synergistic antioxidant effect both in OPO-HMFS and OPO-HMFS emulsions. This finding has great significance in improving the quality and extending shelf-life of HMFS.Se sintetizó el 1,3-dioleoil-2-palmitoilglicerol (OPO), utilizando estearina de palma rica en tripalmitina (PPP) y oleato de etilo, mediante interesterificación enzimática. Se optimizaron los parámetros de la interesterificación enzimática, como la temperatura, el contenido de agua, la carga de enzimas y la relación molar del sustrato. Se lograron altos rendimientos de C52 (principalmente OPO y sus isómeros, 46,7%) y un contenido de ácido palmítico (PA) en sn-2 del 75,3%. Además, el sustituto graso de leche humana OPO (HMFS), se mezcló con aceites de coco, soja, algas y microbianos, en una proporción en peso de 0,70:0,18:0,11:0,004:0,007 para simular los ácidos grasos de la leche humana (HMF) de acuerdo con un modelo matemático. Los ácidos grasos principales e importantes en HMFS-Final estaban casi dentro de los rangos de los presentes en HMF. El HMFS-Final podría promover la absorción de grasas y minerales y el desarrollo de los tejidos de la retina en los bebés. La mezcla de palmitato de L-ascorbilo (L-AP) y vitamina E (VE) resultó tener un efecto antioxidante sinérgico, tanto en la emulsión OPO-HMFS como en la OPO-HMFS. Este hallazgo tiene una gran importancia para mejorar la calidad y prolongar la vida útil de HMFS

The impact of surgical delay on resectability of colorectal cancer: An international prospective cohort study

Aim The SARS-CoV-2 pandemic has provided a unique opportunity to explore the impact of surgical delays on cancer resectability. This study aimed to compare resectability for colorectal cancer patients undergoing delayed versus non-delayed surgery. Methods This was an international prospective cohort study of consecutive colorectal cancer patients with a decision for curative surgery (January-April 2020). Surgical delay was defined as an operation taking place more than 4 weeks after treatment decision, in a patient who did not receive neoadjuvant therapy. A subgroup analysis explored the effects of delay in elective patients only. The impact of longer delays was explored in a sensitivity analysis. The primary outcome was complete resection, defined as curative resection with an R0 margin. Results Overall, 5453 patients from 304 hospitals in 47 countries were included, of whom 6.6% (358/5453) did not receive their planned operation. Of the 4304 operated patients without neoadjuvant therapy, 40.5% (1744/4304) were delayed beyond 4 weeks. Delayed patients were more likely to be older, men, more comorbid, have higher body mass index and have rectal cancer and early stage disease. Delayed patients had higher unadjusted rates of complete resection (93.7% vs. 91.9%, P = 0.032) and lower rates of emergency surgery (4.5% vs. 22.5%, P < 0.001). After adjustment, delay was not associated with a lower rate of complete resection (OR 1.18, 95% CI 0.90-1.55, P = 0.224), which was consistent in elective patients only (OR 0.94, 95% CI 0.69-1.27, P = 0.672). Longer delays were not associated with poorer outcomes. Conclusion One in 15 colorectal cancer patients did not receive their planned operation during the first wave of COVID-19. Surgical delay did not appear to compromise resectability, raising the hypothesis that any reduction in long-term survival attributable to delays is likely to be due to micro-metastatic disease

The impact of surgical delay on resectability of colorectal cancer: An international prospective cohort study

Aim The SARS-CoV-2 pandemic has provided a unique opportunity to explore the impact of surgical delays on cancer resectability. This study aimed to compare resectability for colorectal cancer patients undergoing delayed versus non-delayed surgery. Methods This was an international prospective cohort study of consecutive colorectal cancer patients with a decision for curative surgery (January-April 2020). Surgical delay was defined as an operation taking place more than 4 weeks after treatment decision, in a patient who did not receive neoadjuvant therapy. A subgroup analysis explored the effects of delay in elective patients only. The impact of longer delays was explored in a sensitivity analysis. The primary outcome was complete resection, defined as curative resection with an R0 margin. Results Overall, 5453 patients from 304 hospitals in 47 countries were included, of whom 6.6% (358/5453) did not receive their planned operation. Of the 4304 operated patients without neoadjuvant therapy, 40.5% (1744/4304) were delayed beyond 4 weeks. Delayed patients were more likely to be older, men, more comorbid, have higher body mass index and have rectal cancer and early stage disease. Delayed patients had higher unadjusted rates of complete resection (93.7% vs. 91.9%, P = 0.032) and lower rates of emergency surgery (4.5% vs. 22.5%, P < 0.001). After adjustment, delay was not associated with a lower rate of complete resection (OR 1.18, 95% CI 0.90-1.55, P = 0.224), which was consistent in elective patients only (OR 0.94, 95% CI 0.69-1.27, P = 0.672). Longer delays were not associated with poorer outcomes. Conclusion One in 15 colorectal cancer patients did not receive their planned operation during the first wave of COVID-19. Surgical delay did not appear to compromise resectability, raising the hypothesis that any reduction in long-term survival attributable to delays is likely to be due to micro-metastatic disease.Scientific Assessment and Innovation in Neurosurgical Treatment Strategie