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Protective Effect of Grape Seed Oil on Hypercholesterolemia in Rats
Reda Ahmed Mokhtar,
Nefisa Hassan El-Banna,
Mohammed Hamdy Haggag
Issue:
Volume 5, Issue 5, September 2016
Pages:
310-317
Received:
3 July 2016
Accepted:
13 July 2016
Published:
4 August 2016
Abstract: This study was carried out to investigate that the effect of grape seed oil (GSO) on Hypercholesterolemia in rats. Thirty-five rats were divided into 5 groups, group 1 was given the basal diet as a negative control group (-ve), group 2 was given the basal diet with GSO instead of soybean oil as a negative control for GSO. Groups (3, 4 and 5) were fed on high cholesterol diet (HCD) (1% cholesterol powder and 0.5% bile salt for 8 weeks), Group 3 was +ve control, group 4 and 5 were treatment groups which received GSO 2% and 4% daily with HCD. The results of this study indicated that the GSO caused an improvement in the blood lipids especially 4% GSO. The 4% GSO decreased serum TC, TG, LDL-c and VLDL significantly (P ˂ 0.05), and caused a significant increase in HDL-C level. Also, 2% GSO decreased TG, LDL-C and VLDL significantly (P ˂ 0.05), whereas the level of HDL-C showed significant increases. Subsequently, GSO enhanced the lipid ratios: atherogenic coefficient (AC), cardiac risk ratio (CRR), LDL-c to HDL-c ratio and atherogenic index of plasma (AIP). Moreover, the serum, liver function (AST, ALT and ALP) levels also, enhanced in the GSO groups. However, 4% GSO led to significant decrease in serum MDA and elevated serum GST. Otherwise, histopathological examination showed enhanced in the heart and aorta of rats compared with the +ve control group. This study indicates that GSO effective in lowering total cholesterol, triglyceride and LDL-c and increasing HDL-c. Therefore, GSO have hypocholesterolemic effect and might be effective to protect against the risk of CVD.
Abstract: This study was carried out to investigate that the effect of grape seed oil (GSO) on Hypercholesterolemia in rats. Thirty-five rats were divided into 5 groups, group 1 was given the basal diet as a negative control group (-ve), group 2 was given the basal diet with GSO instead of soybean oil as a negative control for GSO. Groups (3, 4 and 5) were f...
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Millet Grain Processing, Utilization and Its Role in Health Promotion: A Review
Soumya Rathore,
Karunakar Singh,
Vivek Kumar
Issue:
Volume 5, Issue 5, September 2016
Pages:
318-329
Received:
7 July 2016
Accepted:
19 July 2016
Published:
12 August 2016
Abstract: The enormously increasing population is raising needs for solving the problem of food scarcity. Researchers and nutritionists are working hard to find the cheaper and larger sources of nutrients to deal with this scarcity. Pearl millet, a staple crop is economically feasible for poorer section of the world’s population and works are going on for the improvement in the bio-accessibility of the minerals for increasing its utilization. Researches are proving pearl millet comparably better in nutritional quality with high protein content, energy, minerals like iron and zinc, vitamins, dietary fibre, less glycemic index and phytochemicals like antioxidants. New advanced techniques applied for post-harvest technology and value addition are giving out more products of wide acceptance in rural as well as urban areas. In relation with the nutritional quality, convenience of food uptake and other sensory properties, many food processing technologies have been developed. These techniques are widely used now-a-days and are milling, decortication, soaking, germination/malting, fermentation etc. These processes increase the nutritional value and are very effective in dealing with undernourishment problem and other food and health management practices. A large scale implementation of these technologies or commercialized use will increase the ease of adopting their products at wide scale. This type of commercialization will not only deal with the undernourishment problem but also will earn great profits for all the persons in chain from producer like farmers to the consumers but will require policy-support and campaign for health, ecological sustainability and nutritional benefits of the crop. So this review focusses on pearl millet’s high nutritional aspects, the post-harvest techniques potent for its improvement at large scale and the related health benefits to support the need at rural as well as urban level.
Abstract: The enormously increasing population is raising needs for solving the problem of food scarcity. Researchers and nutritionists are working hard to find the cheaper and larger sources of nutrients to deal with this scarcity. Pearl millet, a staple crop is economically feasible for poorer section of the world’s population and works are going on for th...
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Immune Nutrient Content of Sea Urchin (Diadema setosum) Gonads
Wa Ode Salma,
Sitti Wahyuni,
Ilyas Yusuf,
La Ode Muhammad Yasir Haya,
Irawan Yusuf,
Suryani As´ad
Issue:
Volume 5, Issue 5, September 2016
Pages:
330-336
Received:
14 July 2016
Accepted:
26 July 2016
Published:
29 August 2016
Abstract: Over population of marine sea urchins (Diadema setosum) may disrupt the growth of Crustose coralline causing the reduction of coral reefs growth. Consumption of Diadema setosum gonads as the alternative food may assists to preserve the balance of coral reefs ecosystem. The Objective of this study was to measure and evaluate the nutrient content of the gonad of Diadema setosum. Mass spectrophotometer was used to measure vitamin and albumin contents, Kjeldahl methods for protein content, and Atomization method for trace elements (Fe, Mg, and Zn) content. The presence of active compounds such as steroids, amino acids and antioxidants were identified by thin-layer chromatograph (TLC). Protein, albumin, vitamin A, vitamin E and trace elements (Fe, Mg, and Zn) were found in the gonad of Diadema setosum. Vitamin E (23.47 mg) was the highest nutrient content compared to other nutrient elements. The extracts of the gonad of Diadema setosum were found to have steroid, amino acids and antioxidant compounds. Overall, nutrient contents and active compounds in the gonad of Diadema setosum are essential components needed for immune system, therefore besides its potency as alternative food source, gonad of Diadema setosum has potency to become the source of immune-nutrient.
Abstract: Over population of marine sea urchins (Diadema setosum) may disrupt the growth of Crustose coralline causing the reduction of coral reefs growth. Consumption of Diadema setosum gonads as the alternative food may assists to preserve the balance of coral reefs ecosystem. The Objective of this study was to measure and evaluate the nutrient content of ...
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Design, Validation and Reproducibility of a Short Food Frequency Questionnaire to Assess Fruit and Vegetable Intake in Schoolchildren from Northwest Mexico
Trinidad Quizán-Plata,
Julián Esparza-Romero,
Adriana Verónica Bolaños-Villar,
María Guadalupe Corella Madueño,
Antonio Rascón Careaga
Issue:
Volume 5, Issue 5, September 2016
Pages:
337-343
Received:
20 August 2016
Accepted:
2 September 2016
Published:
21 September 2016
Abstract: In Mexico, the 2012 National Health and Nutrition Survey estimated that 65.6% of the schoolchildren aged 5-11 years has inadequate intake of fruits and vegetables. This study was conducted to validate and determine the reproducibility of a short Food Frequency Questionnaire (FFQ) designed to measure changes in fruit and vegetable intake in schoolchildren from Northwest Mexico. To the development of the FFQ, a total of 249 Dietary Recalls (24HR) were collected from 189 schoolchildren. To evaluate validity and reproducibility, two non-consecutive 24HR (as reference method) and two FFQ were collected from 124 schoolchildren. They were randomly divided into two groups: intervention (62) used for reproducibility and control (62) to evaluate validity. The intervention group received a program that promotes consumption of fruits and vegetables for a period of 6 months. Spearman correlations, Wilcoxon test and Bland-Altman plots were used to assess validity. Reproducibility statistics included Spearman correlations, Percent agreement and Weighted Kappa (κw) test and Bland-Altman plot. For validity, the mean intake estimated did not differ significantly for vegetable and the combined vegetable and fruit but it was different in fruit intake. There was a moderate correlation between FFQ1 and the 24HR to estimate the consumption of fruit or vegetable (r = 0.38, r = 0.48) and improves for fruit and vegetables combined (r = 0.69) and the bland and altman plot, showed a homogeneous dispersion of points around the line of the differences for the consumption of fruit and vegetable. For FFQ reproducibility the spearman coefficient values ranged from 0.47 for fruit intake to 0.73 for vegetable and fruit combined intake. Cross-classification between the two methods showed that > 30% of subjects were classified correctly and the κw ranged between 0.425 for fruit to 0.605 for vegetable and fruit, indicating from moderate to substantial level of agreement. The results on validation and reproducibility indicate that the two methods (FFQ and 24HR) give similar results. Food frequency questionnaire has validity and reproducibility to evaluate intake of fruit and vegetable in schoolchildren from northwest Mexico, and can be used to evaluate changes in fruit and vegetable intake on intervention programs, specially aimed to increase the consumption of such food.
Abstract: In Mexico, the 2012 National Health and Nutrition Survey estimated that 65.6% of the schoolchildren aged 5-11 years has inadequate intake of fruits and vegetables. This study was conducted to validate and determine the reproducibility of a short Food Frequency Questionnaire (FFQ) designed to measure changes in fruit and vegetable intake in schoolch...
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New Approaches in Non-thermal Processes in the Food Industry
Issue:
Volume 5, Issue 5, September 2016
Pages:
344-351
Received:
30 August 2016
Accepted:
18 September 2016
Published:
29 September 2016
Abstract: In terms of product quality and food safety biological and chemical activities must be brought under control and this is usually provided by traditional thermal processing. To provide thermal processes, enzymatic and microbiological inactivations in food are the most basic methods that are used. However, the height of the applied temperature has a negative impact on important parameters, which are the color of food, nutritional value, sensory characteristics and flavor. Therefore, in recent years, producers and consumers are engaged in healthy food in the quest to obtain the quality parameters with less deviation. From this point of view non-thermal new techniques have emerged. This study gives information about new food preservation techniques and the applications that can be used in the food industry. These are hover electric field, ultrasonication, high-pressure application, microfiltration, X-rays, ionizing radiation, high voltage electrical discharge, Pulsed Light, magnetic field heating and moderate magnetic field.
Abstract: In terms of product quality and food safety biological and chemical activities must be brought under control and this is usually provided by traditional thermal processing. To provide thermal processes, enzymatic and microbiological inactivations in food are the most basic methods that are used. However, the height of the applied temperature has a ...
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Influence of Corn and Millet Starches as Fat Substitutes on Cake Quality
Ola S. Ibrahim,
Ghada A. Alfauomy,
Mona M. A. Ali
Issue:
Volume 5, Issue 5, September 2016
Pages:
352-360
Received:
31 August 2016
Accepted:
12 September 2016
Published:
10 October 2016
Abstract: Current dietary guidelines focus on lowering dietary fat and increasing complex carbohydrate intake. In the present study, two grain starches corn and millet were used to produce resistant starch (RS) and used as partially fat replacer (at 12.5, 25, 37.5 and 50%) in cakes. The effect of the level of fat substitution on the physicochemical and sensory properties as well as starch digestibility and shelf life of the cakes were investigated. The study showed that moisture content of the products was increased by increasing the level of fat substitution. The caloric values of produced cakes were lower than that of control. The specific volume of cakes were higher at 12.5 and 25% fat replacement levels. In contrast, cake density decreased by increasing shortening replacement level up to 25%, it was lower and reached 0.38g cm-3 in relative to control (0.41g cm-3). TPA values cleared that cake prepared with 12.5 and 25% substitution levels were less hardness. Increasing the replacement level more than 25% increased the cake hardness, gumminess and chewiness. Results of color analysis showed a significant increase in L value and a decrease in b value. The highest decrement in starch digestibility was observed at 50% replacement level. The use of (RS) does not change the taste and improve sensory properties of produced cakes. The shelf life based on the microbial examination of the cake for all samples and control recorded 2 weeks.
Abstract: Current dietary guidelines focus on lowering dietary fat and increasing complex carbohydrate intake. In the present study, two grain starches corn and millet were used to produce resistant starch (RS) and used as partially fat replacer (at 12.5, 25, 37.5 and 50%) in cakes. The effect of the level of fat substitution on the physicochemical and senso...
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Probiotics,Organoleptic and Physicochemical Properties of Vegetable Milk Based Bio-ice cream Supplemented with Skimmed Milk Powder
Issue:
Volume 5, Issue 5, September 2016
Pages:
361-366
Received:
9 August 2016
Accepted:
18 August 2016
Published:
17 October 2016
Abstract: The aim of the present study was to evaluate non fermented probiotic ice cream made from vegetable (lupine and peanuts) milk, and to evaluate its probiotics, organoleptic and physicochemical characteristics. Ice cream samples were produced from blends of vegetable milk and skimmed milk powder together with the added Probiotics bacteria of Lactobacillusacidophilus and Bifidobacterium. Lactis. The changes of Bio–ice cream qualities and survival of added microbes were evaluated at 0, 1, and 30 days. The viable of L. acidophilus decreased by 1.62 and 2.05 log cycles in lupine and peanuts milk ice creams throughout 30 days storage respectively. The counts of B. lactis reduced by 1.32 and 2.22 log cycles in lupine and peanuts ice creams respectively. Regardless of ice cream color, incorporation of vegetable milk ice cream significantly (P ≤ 0.05) enhanced the taste, texture, flavor, and overall acceptability of ice cream. The highest total solids and protein were found in ice creams containing peanuts milk and lowest fat and total acceptability were found in ice creams containing lupine milk. The produce of ice cream with vegetable milks developed the growth and viability of B. lactis and L. acidophilus.
Abstract: The aim of the present study was to evaluate non fermented probiotic ice cream made from vegetable (lupine and peanuts) milk, and to evaluate its probiotics, organoleptic and physicochemical characteristics. Ice cream samples were produced from blends of vegetable milk and skimmed milk powder together with the added Probiotics bacteria of Lactobaci...
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Effect of Gamma Irradiation, Packaging and Storage on Vitamin C Content of Garden Eggs
Abraham Adu-Gyamfi,
Nkansah Minnoh Riverson,
Nusrut Afful,
Victoria Appiah
Issue:
Volume 5, Issue 5, September 2016
Pages:
367-371
Received:
25 August 2016
Accepted:
2 September 2016
Published:
17 October 2016
Abstract: Garden eggs are important economic vegetable crops which serve as excellent source of food with high Vitamin C content. The effect of gamma radiation (0, 1, 2, 3 kGy), packaging (polyethylene) and storage (0,1,2,3,4 weeks at 29±1ºC) on the Vitamin C content of three varieties of garden eggs (Solanum aethiopicum GH 8772 and Solanum aethiopicum GH 8773, and Solanum torvum) were studied. Irradiation was done using a cobalt-60 source and the Vitamin C content of the samples were determined by the method of Ciancaglini et al (2001). The effect of gamma irradiation (1 - 3 kGy) on Vitamin C content of the three varieties of garden eggs was not uniform. Packaging with polythene decreased the content of Vitamin C in fruits of Solanum torvum but not those of Solanum aethiopicum L. [GH 8772 and GH 8773]. Storage period decreased the Vitamin C content of packaged samples of all three varieties of garden eggs.
Abstract: Garden eggs are important economic vegetable crops which serve as excellent source of food with high Vitamin C content. The effect of gamma radiation (0, 1, 2, 3 kGy), packaging (polyethylene) and storage (0,1,2,3,4 weeks at 29±1ºC) on the Vitamin C content of three varieties of garden eggs (Solanum aethiopicum GH 8772 and Solanum aethiopicum GH 87...
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