The effect of fermentation process on bioactive properties, essential oil composition and phenolic constituents of raw fresh and fermented sea fennel (Crithmum maritimum L.) leaves

800-804The influence of fermentation on antioxidant activity, total phenol, total flavonoid and phenolic compounds of sea fennel and also volatile compounds of sea fennel essential oil was investigated and compared with fresh samples. Antioxidant activity, total fenolic and flavonoid contents decresed from 89.79 to 63.13%; from 259.58 to 77.92 mg/100 g; from 2114.67 to 390.50 mg/100 g, respectively. Twenty-six and thirty-three components of sea fennel oils were identified in raw and fermented sea fennel, accounting to about 99.99% and 99.44% of the total oil, respectively. The raw and fermented sea fennel leaves contained 22.31 and 1.32% sabinene, 12.08% and 7.45% limonene, 10.30% and 11.61% β-phellandrene, 8.59% and 9.17% (Z)-β-ocimene, 7.08% and 3.55% α-pinene, 28.36% and 42.05% γ-terpinene, 2.57% and 8.64% terpinene-4-ol, respectively. Dominant phenolic compounds were (+)-catechin, gallic acid, 3,4-dihydroxybenzoic acid and p-coumaric acid. Generally, all of the phenolic compounds reduced the effect of microorganisms during,. However, essential oil contents of sea fennel were not effected from fermentation process

Nutritional composition, extraction, and utilization of wheat germ oil: A review

Wheat germ is a by-product of wheat milling from which wheat germ oil (WGO) can be obtained using different techniques. For a better quality WGO, techniques such supercritical fluid fractionation, molecular distillation, and other innovative methods can be adopted. WGO is composed of nonpolar lipids, glycolipids, phospholipids, alcohols, esters, alkene, aldehydes, tocopherols, n-alkanols, sterols, 4-methyl sterols, triterpenols, hydrocarbons, pigments, and volatile components. The most abundant WGO fatty acid is linoleic acid which composes 42–59% of total triglycerides followed by palmitic (16:0) and oleic acids (18:1). The stearic acid, a saturated fatty acid, is usually less than 2%. WGO is rich in tocopherols particularly vitamin E. It contains a-tocopherol and b-tocopherol which gives various health benefits to it. It is being used in medicine, cosmetic, agricultural, and food industry. Some of its applications include production of vitamins and food supplements, animal feed and biological insect control and for treating circulatory/cardiac disorders and weaknesses. More studies are required for producing better quality WGO such as application of more innovative and optimized techniques that can increase its health benefits and hence utilization. More mechanistic approaches for extraction, evaluation, and utilization of WGO can help in making this by-product of wheat processing more valuable

Microencapsulation of fish oil using Hydroxypropyl methylcellulose as a carrier material by spray drying

Spray drying is an important method in the food industry for the production of encapsulated oil to improve the handling and flow properties of the powder. In this study, the effect of mixture of polymers on the encapsulation of fish oil by spray drying was investigated. Fish oil powder were produced using different ratios of mixtures of hydroxypropyl methylcellulose (HPMC) 15 cps and HPMC 5 cps. Scanning electron microscopy and the amount of extracted oil from the surface revealed that the formulation containing high concentration of polymer mixture provided the highest protective and prolonged effect on the covering of fish oil. The particle sizes of less than 60 μm were obtained for all the formulations. The powder density was very suitable, which improves the flowability of the powder. Microencapsulation efficiency (69.16–74.75%) and surface morphology of encapsulated oil showed that the stability was increased and hence increased its acceptability as alternative primary polymers

The effect of fermentation process on bioactive properties, essential oil composition and phenolic constituents of raw fresh and fermented sea fennel (Crithmum maritimum L.) leaves

The influence of fermentation on antioxidant activity, total phenol, total flavonoid and phenolic compounds of sea fennel and also volatile compounds of sea fennel essential oil was investigated and compared with fresh samples. Antioxidant activity, total fenolic and flavonoid contents decresed from 89.79 to 63.13%; from 259.58 to 77.92 mg/100 g; from 2114.67 to 390.50 mg/100 g, respectively. Twenty-six and thirty-three components of sea fennel oils were identified in raw and fermented sea fennel, accounting to about 99.99% and 99.44% of the total oil, respectively. The raw and fermented sea fennel leaves contained 22.31 and 1.32% sabinene, 12.08% and 7.45% limonene, 10.30% and 11.61% β-phellandrene, 8.59% and 9.17% (Z)-β-ocimene, 7.08% and 3.55% α-pinene, 28.36% and 42.05% γ-terpinene, 2.57% and 8.64% terpinene-4-ol, respectively. Dominant phenolic compounds were (+)-catechin, gallic acid, 3,4-dihydroxybenzoic acid and p-coumaric acid. Generally, all of the phenolic compounds reduced the effect of microorganisms during,. However, essential oil contents of sea fennel were not effected from fermentation process

α-glucosidase inhibitors isolated from Mimosa pudica L.

The aim of the study was to isolate digestive enzymes inhibitors from Mimosa pudica through a bioassay-guided fractionation approach. Repeated silica gel and sephadex LH 20 column chromatographies of bioactive fractions afforded stigmasterol, quercetin and avicularin as digestive enzymes inhibitors whose IC50 values as compared to acarbose (351.02 ± 1.46 μg mL−1) were found to be as 91.08 ± 1.54, 75.16 ± 0.92 and 481.7 ± 0.703 μg mL−1, respectively. In conclusion, M. pudica could be a good and safe source of digestive enzymes inhibitors for the management of diabetes in future

Enrichment, in vitro, and quantification study of antidiabetic compounds from neglected weed Mimosa pudica using supercritical CO2 and CO2-Soxhlet

Supercritical fluid extraction (SFE) using carbon dioxide (CO2) and liquid CO2 using Soxhlet (CO2-Soxhlet) extraction were employed to extract three (3) antidiabetic compounds viz. stigmasterol, quercetin, and avicularin from Mimosa pudica. Various extraction parameters were studied. Extracts were analyzed pharmacologically, qualitatively and quantitatively to ascertain enrichment levels. All three antidiabetic compounds were effectively enriched under optimized conditions of temperature 60°C, pressure 40 MPa, co-solvent ratio 30%, and CO2 flow rate of 5 ml min−1. SFE was found to be the better method for enrichment of the antidiabetic compounds than the CO2-Soxhlet method. Extraction conditions were seen to affect the enrichment of desired compounds

Mineral contents of edible tissues and peels of some fruits consumed as traditional provided from three different countries

203-207<span style="font-size:11.0pt;font-family: " times="" new="" roman";mso-fareast-font-family:"times="" roman";mso-bidi-font-family:="" mangal;mso-ansi-language:en-gb;mso-fareast-language:en-us;mso-bidi-language:="" hi"="" lang="EN-GB">Mineral contents of some tropical fruits were determined by Inductively Coupled Plasma Atomic Emission Spectrometry. Phosphorus contents of Portuguese samples ranged from 884.63 mg/kg (Laranga Nacional orange) to 1605.57 mg/kg (lemon). In addition, P contents of Spainish citrus fruits ranged from 865.24mg/kg (Lemon) to 1227.39 mg/kg (orange). While potassium contents of Portuguese fruits ranged from 9618.96 mg/kg (Laranja Nacional orange) to 15704.95 mg/kg (lemon), K contents of Spain samples were found between 10946.18 mg/kg (Mandarin) and 16312 mg/kg (orange). As a micro element, Fe contents of Portugal samples ranged from 9.47 mg/kg (Grape fruit Turanja vermelha) to 15.69 mg/kg (lima). Zinc contents of Portuguese fruit samples changed between 2.32 mg/kg (mandarin) and 7.75 mg/kg (lemon). The highest and the lowest K contents were found in Turkey orange (16459.66 mg/kg) and lemon peels (5534.64 mg/kg). Phosphorus contents of Portuguese Citrus fruit peels ranged from 418.99 mg/kg (Laranja National orange) to 1086.55 mg/kg (Ortanique orange). Generally, P and K contents of edible tissue of Citrus fruits were found higher compared with results of citrus fruit peels.</span

Fermentation and storage of caper fruits (Capparis ovata Desf. var. canescens (Coss.)): chemical and microbiological properties

Биоэкология, агроэкология, биоиндикация и биоремедиацияStudied the fermented product which occurs by processing in controlled conditions according to harvest period, type of brine (%) and time so to define desired compositional and sensory properties of the product. Increasing salt concentration of brine causes decrease of acidity. Fermentation period of 30 days is suitable with respect to acidity progress and processing. Total bacteria number of brine increased in third and fourth day of fermentation compared to 1st day, and the highest level took in 21st day. The highest lactic acid bacteria number was seen in brines of 5 % during fermentation. Fermented fruits of July were approved for smell, appearance and hardness. Both of the fruits (July and August) were preferred with respect to color and flavor. Sensory properties may be improved by use of some additives such as citric acid in brines of 5 % and/or addition of some spice formulations to end product = Изучали ферментированный продукт, который происходит путем обработки в контролируемых условиях в соответствии с периодом сбора, типом рассола (%) и временем, чтобы определить желаемые композиционные и сенсорные свойства продукта. Увеличение концентрации соли в рассоле вызывает снижение кислотности. Ферментационный период в 30 дней подходит для прогресса и обработки кислотности. Общее количество бактерий рассола увеличилось на третий и четвертый день ферментации по сравнению с 1-ым днем, а самый высокий уровень – на 21-й день. Наибольшее количество молочнокислых бактерий наблюдалось в рассолах 5 % во время ферментации. Ферментированные фрукты июля были одобрены за запах, внешний вид и твердость. Оба плода (июль и август) были предпочтительными по отношению к цвету и аромату. Сенсорные свойства могут быть улучшены за счет использования некоторых добавок, таких как лимонная кислота в рассолах 5 % и / или добавления некоторых специй в готовый продук

Fermentation and storage of caper fruits (Capparis ovata Desf. var. canescens (Coss.)): chemical and microbiological properties

Биоэкология, агроэкология, биоиндикация и биоремедиацияStudied the fermented product which occurs by processing in controlled conditions according to harvest period, type of brine (%) and time so to define desired compositional and sensory properties of the product. Increasing salt concentration of brine causes decrease of acidity. Fermentation period of 30 days is suitable with respect to acidity progress and processing. Total bacteria number of brine increased in third and fourth day of fermentation compared to 1st day, and the highest level took in 21st day. The highest lactic acid bacteria number was seen in brines of 5 % during fermentation. Fermented fruits of July were approved for smell, appearance and hardness. Both of the fruits (July and August) were preferred with respect to color and flavor. Sensory properties may be improved by use of some additives such as citric acid in brines of 5 % and/or addition of some spice formulations to end product = Изучали ферментированный продукт, который происходит путем обработки в контролируемых условиях в соответствии с периодом сбора, типом рассола (%) и временем, чтобы определить желаемые композиционные и сенсорные свойства продукта. Увеличение концентрации соли в рассоле вызывает снижение кислотности. Ферментационный период в 30 дней подходит для прогресса и обработки кислотности. Общее количество бактерий рассола увеличилось на третий и четвертый день ферментации по сравнению с 1-ым днем, а самый высокий уровень – на 21-й день. Наибольшее количество молочнокислых бактерий наблюдалось в рассолах 5 % во время ферментации. Ферментированные фрукты июля были одобрены за запах, внешний вид и твердость. Оба плода (июль и август) были предпочтительными по отношению к цвету и аромату. Сенсорные свойства могут быть улучшены за счет использования некоторых добавок, таких как лимонная кислота в рассолах 5 % и / или добавления некоторых специй в готовый продук