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Phenolic Compounds of Napek Leave (Zizyphus Spina-Christi L.) as Natural Antioxidants
Issue:
Volume 2, Issue 5, September 2014
Pages:
207-214
Received:
25 July 2014
Accepted:
11 August 2014
Published:
20 August 2014
Abstract: Crude juices of Sidr (Zizyphus Spina-Christi L.) from leaves were obtained by hydraulic press. The levels of polyphenolic compounds in the (leaves) juice were 510.00 and 722.00ppm. Aliquots of the concentrated sidr juice (leaves), represent 200, 400, 800 and 1600ppm and butylated hydroxyl toluene (BHT, 200ppm) were investigated by Rancimat method at 100ºC and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging method. These compounds were administrated to rats daily for 6 weeks by stomach tube. The liver (Aspartate aminotransferase, alanine aminotransferase and alkaline phosphatase activities) and kidney (bilirubin, uric acid and creatinine) function tests and serum contents (total lipids, total cholesterol and low and high-density lipoproteins) were measured to assess the safety limits of the phenolic compounds in the sidr juice (fruits and leaves). The data of the aforementioned measurements indicates that the administration of sidr juice (leaves) did not cause any changes in liver and kidney functions. On the contrary, BHT at 200ppm induced significant increases in the enzyme activities and the serum levels of total lipids, uric acid and creatinine.
Abstract: Crude juices of Sidr (Zizyphus Spina-Christi L.) from leaves were obtained by hydraulic press. The levels of polyphenolic compounds in the (leaves) juice were 510.00 and 722.00ppm. Aliquots of the concentrated sidr juice (leaves), represent 200, 400, 800 and 1600ppm and butylated hydroxyl toluene (BHT, 200ppm) were investigated by Rancimat method a...
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The Effect of Storage on the Microbiological Quality of Formulated Breadfruit Beverage (Treculia africana)
Issue:
Volume 2, Issue 5, September 2014
Pages:
215-219
Received:
23 July 2014
Accepted:
14 August 2014
Published:
20 August 2014
Abstract: Vegetable milk beverage was produced from African breadfruit (Treculia africana) seeds using different treatments. A commercial soymilk (vitamilk) and home prepared soymilk served as controls. The storage stability of the beverages was monitored at ambient conditions (25±20C and RH 87%) for three months using microbiological quality as stability index. All the beverages were subjected to microbiological analysis using standard methods. Shelf life studies showed a minimal presence of TVC that ranged from 1.2 x 102 to 2.50 x 102 and the coliform count ranged from 2.58 x 102 to 3.00 x 102 cfu/ml after three months storage. This suggested that the formulated beverages might be stored for three months at ambient conditions without spoilage or deterioration. It is recommended that the use of preservatives in order to increase shelf stability should be adopted.
Abstract: Vegetable milk beverage was produced from African breadfruit (Treculia africana) seeds using different treatments. A commercial soymilk (vitamilk) and home prepared soymilk served as controls. The storage stability of the beverages was monitored at ambient conditions (25±20C and RH 87%) for three months using microbiological quality as stability i...
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Post Harvest Physicochemical Properties of Soursop (Annona Muricata L.) Fruits of Coast Region, Tanzania
Othman Chande Othman,
Christina Fabian,
Esther Lugwisha
Issue:
Volume 2, Issue 5, September 2014
Pages:
220-226
Received:
20 August 2014
Accepted:
29 August 2014
Published:
20 September 2014
Abstract: The physicochemical composition of harvested soursop (Annona muricata L.) fruits from Coast region, Tanzania, during open-air storage was determined. The ash, titratable acidity, crude fat, crude fiber, moisture and sugars content were determined by proximate analysis. Ascorbic acid contents were determined using the 2,6-dichlorophenol-indophenol dye method while macro-nutrients and heavy metals were determined by Flame Atomic Absorption Spectrophotometry (FAAS). The fruits were harvested at the mature ripe stage and kept in open air storage over several days. The determinations were done immediately after fruit arrival at the laboratory and thereafter at intervals of two days from the day of harvest. The results showed that soursop fruits had high moisture content (73.1% – 82.1%), low titratable acidity (0.10 – 1.25% ca), low crude fat (0.42 mg/100 g-fw), moderate ash content (0.87 mg/100 g-fw) and crude fibre content (6.09 mg/100 g-fw), high ascorbic acid content (34.0 – 19.7 mg/100 g-fw), high total sugars content (34.3% – 45.3%), reducing sugar content (18.9% – 39.2%) and sucrose content (15.5% – 30.0%). Of the macroelements Na, Ca and K, the average content were 895.6, 870.3 and 367.5 mg/100 g-fw respectively. Heavy metals (Fe, Zn, Cu, Pb and Cd) content was very low in the soursop fruits, ranging between <0.0015 mg/100 g-fw for Cd and 0.82 mg/100 g-fw for Fe. During storage, the moisture content, titratable acidity level and sugars content in the fruit were all increasing whereas the ascorbic acid content was decreasing. There were no significant changes during storage for levels of crude fat, fiber, ash, mineral elements and heavy metals. The findings from this study suggest that this fruit from coast region of Tanzania can contribute nutritionally to the health of the consumer.
Abstract: The physicochemical composition of harvested soursop (Annona muricata L.) fruits from Coast region, Tanzania, during open-air storage was determined. The ash, titratable acidity, crude fat, crude fiber, moisture and sugars content were determined by proximate analysis. Ascorbic acid contents were determined using the 2,6-dichlorophenol-indophenol d...
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The Chemical Properties of the African Match Box Crab, Pachygrapsus transversus (Gibbes, 1850) of Lower River Niger at Anambra State, Nigeria
Arazu Vivian Nneka,
Okeke John Joseph,
Okeke Patrick Amaechi
Issue:
Volume 2, Issue 5, September 2014
Pages:
227-230
Received:
5 July 2014
Accepted:
10 September 2014
Published:
30 September 2014
Abstract: The proximate composition and the contents of some important minerals in the box crab, Pachygrapsus transversus were studied in fresh and dried specimens. Numerical Values determined for moisture, ash and carbohydrates in the fresh individuals were higher than those measured in the dried samples. Similarly, protein and fat values in the dried specimen were higher than those determined in the fresh samples. Generally, the values 13.94%, 13.94% and 1.32% determined as moisture, ash and carbohydrate in dried samples were lower than those obtained in the fresh components. The concentration of sodium and calcium were 591.00mg/100g and 213.50mg/100g in fresh Pachygrapsus transversus while the values of iron, zinc and phosphate in the dried samples were higher. The nutritional implication of these differences in the proximate composition and mineral content of the Pachygrapsus transversus (dried and fresh) were discussed.
Abstract: The proximate composition and the contents of some important minerals in the box crab, Pachygrapsus transversus were studied in fresh and dried specimens. Numerical Values determined for moisture, ash and carbohydrates in the fresh individuals were higher than those measured in the dried samples. Similarly, protein and fat values in the dried speci...
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Mineral Composition of Bambaranut – Tigernut – Coconut Mil Beverage Blends
Okorie Stanislaus Udeze,
Adedokun Isiaka Ishola,
Nwachukwu Chijioke Nnaemeka,
Ihemeje Austine
Issue:
Volume 2, Issue 5, September 2014
Pages:
231-235
Received:
28 August 2014
Accepted:
10 September 2014
Published:
30 September 2014
Abstract: Mineral composition of bambaranut-tigernut-coconut milk beverage blends was conducted. This aimed to assess the amount of calcium, potassium, iron, zinc, phosphorus and magnesium in the blends and compare with standards. Four blends of milk beverage were formulated using different ratios of 1:1:1, 3:2:1, 2:3:1 and 1:3:2 from single milk extraction from babaranut, tigernut and coconut respectively. Two control samples were made from 100% bambaranut and tigernut milk respectively. The samples were subjected to mineral (calcium, potassium, iron, zinc, phosphorus and magnesium) analysis using standard assay method. The result showed that the values of mineral element per 100g ranged from 8.34 – 18.20mg calcium, 1.82 – 4.24mg potassium, 0.86 – 2.25mg iron, 1.02 – 3.38mg zinc, 1.15 – 2.97mg phosphorous and 0.87 – 1.24mg magnesium. This study has revealed that the blends are good source of minerals however, it was below the quantity contained in milk. This work can be improved on by as well as subjecting the blends to further research to check the level of antinutrients and to know the bioavailability of the minerals. It is therefore recommended that this study be replicated in different parts of the world. Industries are encouraged to adopt the methodology to produce it in larger quantities for commercialization to help fight hidden hunger that is ravaging the world today.
Abstract: Mineral composition of bambaranut-tigernut-coconut milk beverage blends was conducted. This aimed to assess the amount of calcium, potassium, iron, zinc, phosphorus and magnesium in the blends and compare with standards. Four blends of milk beverage were formulated using different ratios of 1:1:1, 3:2:1, 2:3:1 and 1:3:2 from single milk extraction ...
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Milk Protein Detection in Raw and Cooked Meat Products Using Immunochemichal Methods
Cellerino Karina,
Binaghi María Julieta,
Cagnasso Carolina Elisa,
Docena Guillermo,
Lopez Laura Beatriz
Issue:
Volume 2, Issue 5, September 2014
Pages:
236-242
Received:
4 September 2014
Accepted:
19 September 2014
Published:
30 September 2014
Abstract: The aim of this study was to evaluate different immunochemical methods (Dot Blot, Immnoblotting and two different ELISA kits) for the detection of milk proteins in eleven raw and cooked model systems of meat products with 0 – 5000 ppm of powder deffated milk (PDM) and in nine raw and cooked model systems of meat products with 0-2000 ppm of dry whey (DW) and in eleven commercial meat products. All the samples were analysed with Dot Blot and Immunoblotting with specific polyclonal rabbit serum against milk proteins and with two ELISA kits: Veratox® Total Milk Allergen Quantitative Test from Neogen and Ridascreen® Fast Milk from R-Biopharm. ELISA methods are more sensitive for the detection of milk proteins than Dot Blot and Immunoblotting. The R-Biopharm kit was the most sensitive kit for the analysis of these samples. However Immunoblotting can be useful for the detection of milk proteins if it is suspected that they were added as ingredients or additives. Immunoblotting allows to verify the presence of caseins and / or β-lactoglobulin. In contrast, the use of an ELISA kit is more appropriate to verify a possible cross-contamination.
Abstract: The aim of this study was to evaluate different immunochemical methods (Dot Blot, Immnoblotting and two different ELISA kits) for the detection of milk proteins in eleven raw and cooked model systems of meat products with 0 – 5000 ppm of powder deffated milk (PDM) and in nine raw and cooked model systems of meat products with 0-2000 ppm of dry whey...
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