| 1. |
- Aimad, Allali, et al.
(författare)
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Phytochemical analysis and pharmacological activities of essential oils extracted from Zingiber officinale (Roscoe) used in mediterranean diet: in vitro and in silico studies
- 2024
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Ingår i: International journal of food properties. - : TAYLOR & FRANCIS INC. - 1094-2912 .- 1532-2386. ; 27:1, s. 1180-1199
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Tidskriftsartikel (refereegranskat)abstract
- For their pungency and tanginess, ginger rhizomes (Zingiber officinale) are often used in cooking. Ginger has long been used in traditional medicine and home remedies to treat pain and inflammation. This research tests Z. officinale (EOZ) essential oils' chemical composition, insecticidal, and antioxidant properties in vitro and in silico. EOZ yielded 0.69% of root mass with 23 chemicals. The main chemicals in EOZ were alpha-zingiberene (23.850%), Geranial (14.160%), and (E,E)-alpha-farnesene (9.980%). EOZ demonstrated noteworthy antioxidant activity in all tests, with an IC50 of 9.53 +/- 0.41 mg/mL in the DPPH test and an EC50 of 87.46 +/- 3.19 mg/mL in the FRAP system. The results indicate that EOZ has strong efficacy against C. maculatus, even at low concentrations (1.00 mu L/100 g). Note that EOZ killed 20 +/- 0% and 13.33 +/- 4.44% of adult C. maculatus in inhalation and contact tests, respectively. High concentration (20.00 mu L/100 g) resulted in 100% adult mortality in inhalation tests and 96.67 +/- 4.44% mortality in contact testing. We then used molecular docking to identify EO major component binding modes by targeting insecticidal and antioxidant protein structures 1R20 and 1R4U. This research helps create insecticides and antioxidants from common ginger essential oil.
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| 2. |
- Henningsson, Marcus, et al.
(författare)
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The electrical conductivity of milk : The effect of dilution and temperature
- 2005
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Ingår i: International journal of food properties. - 1094-2912 .- 1532-2386. ; 8:1, s. 15-22
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Tidskriftsartikel (refereegranskat)abstract
- The electrical conductivity of milk at various dilutions was measured at different temperatures from 2 to 70°C. The results showed that dilution has only a small influence on the temperature dependence of conductivity. A simple power-law model predicts that the conductivity is proportional to the milk concentration to the power of 0.84 and a two-term model describes the temperature dependency. The overall model has a standard deviation of 0.0067 mS cm-1, which corresponds approximately to 0.1% milk at 2°C and 0.07% milk at 70°C. It was further shown that for less than about 25% milk in water Kohlrausch's law and the Debye-Hückel-Onsager theory can be used to describe the relationship between the concentration, temperature, and conductivity using a representative limiting molar conductivity of milk ions of 75 mS cm2 mol-1. Copyright © Taylor & Francis Inc.
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| 3. |
- Jacobsen, Maria, et al.
(författare)
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Nutritional and toxicological characteristics of Saccharina latissima, Ulva fenestrata, Ulva intestinalis, and Ulva rigida: a review
- 2023
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Ingår i: International Journal of Food Properties. - 1094-2912 .- 1532-2386. ; 26:1, s. 2349-2378
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Forskningsöversikt (refereegranskat)abstract
- Nutrient and toxicant levels as well as their bioavailability in S. latissima and Ulva species (fenestrata, intestinalis, rigida) were reviewed. Nutritional quality was assessed by nutrient contribution to daily reference intake (DRI) per portion (5 g dry weight), nutrient density score NRF21.3, and comparisons to reference foods. Toxicological assessments comprised tolerable daily intake (TDI)-levels. Based on mean %DRI per portion, S. latissima and Ulva species were good sources (%DRI >15) of calcium, magnesium, iron, selenium, and vitamin B12. Mean %DRI was <10% for fiber, sodium, and protein. Toxicological concerns were mainly due to iodine (mean %TDI per portion: 3160% for S. latissima and 41–91% for Ulva species). Mean %TDIs for inorganic arsenic, cadmium, and lead were <20% for S. latissima and 9–97%, 6–15%, and 21–46%, for the selected Ulva species, respectively. Bioavailability data were scarce and is, together with nutritional impact of processing, an important aspect to address in future studies.
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| 4. |
- Kamal-Eldin, Afaf
(författare)
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Organic Acids, Sugars, and Anthocyanins Contents in Juices of Tunisian Pomegranate Fruits
- 2011
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Ingår i: International Journal of Food Properties. - : Informa UK Limited. - 1094-2912 .- 1532-2386. ; 14, s. 741-757
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Tidskriftsartikel (refereegranskat)abstract
- Juices made from fruits of 30 Tunisian accessions of pomegranate were studied for their organic acids, sugars, and anthocyanin contents, using high performance liquid chromatography. Among the detected organic acids, malic acid was the major one (50%) followed by citric acid (22%), while among sugars, fructose and glucose were most present in pomegranate juice contributing 53.9 and 43.4% of the total sugar content, respectively. The total anthocyanin content ranged from 9-115 mg per litre of juice with the following ranges of the six compounds found: cyanidin-3,5-diglucoside (3.1-74.4 mg/L), delphinidin-3-glucoside (0.7-22.0 mg/L), cyanidin-3-glucoside (0.8-21.0 mg/L), pelargonidin-3-glucoside (0.5-16.1 mg/L), pelargonidin-3,5-diglucoside (0.0-11.8 mg/L), and delphinidin-3,5-diglucoside (0.0-5.4 mg/L). Based on the analyzed parameters, cluster analysis allowed grouping cultivars into two main clusters. One was made of sour cultivars and the second of the sweet ones. Principle component and cluster analyses suggested that the composition of the pomegranate fruits is determined by cultivar rather than cultivation location.
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| 5. |
- Koch, Kristine, et al.
(författare)
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Amylose and amylopectin molecular fractions and chain length distribution of amylopectin in 12 varieties of Ghanaian sweet potato (Ipomoea batatas) flours
- 2017
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Ingår i: International Journal of Food Properties. - : Informa UK Limited. - 1094-2912 .- 1532-2386. ; 20, s. 3225-3233
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Tidskriftsartikel (refereegranskat)abstract
- Sweet potato (Ipomoea batatas) is a commonly cultivated root crop in tropical and subtropical regions, including Ghana. Different varieties of sweet potato have been bred, in order to expand its utilisation within the food and industrial sector. This study analysed flours made from 12 recently developed Ghanaian sweet potato varieties in terms of their amylose and amylopectin molecular fractions and amylopectin chain length distribution. Starch content of the sweet potato flours ranged from 49 to 77 g/100 g dry matter, with 11 of the varieties containing above 60 g/100 g dry matter. An orange-fleshed variety, Apomuden, had the lowest amount of starch (48.9 g/100 g dry matter), while the cream-fleshed variety Histarch had the highest (77.3 g/100 g dry matter). The flours from the 12 sweet potato varieties had intermediate amounts of amylose, within the range 10-30 g/100 g dry matter, and showed typical molecular distribution according to size-exclusion chromatography (SEC). The fine structures of amylopectin, as revealed by anion-exchange chromatography, contained features common for starches of C-type X-ray pattern, but some structural differences were also observed.
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| 6. |
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| 7. |
- Sampels, Sabine
(författare)
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Essential fatty acids composition and oxidative stability of frozen minced carp meat
- 2022
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Ingår i: International Journal of Food Properties. - : Informa UK Limited. - 1094-2912 .- 1532-2386. ; 25, s. 204-213
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Tidskriftsartikel (refereegranskat)abstract
- This study aimed to introduce minced common carp (Cyprinus caprio L.) meat as a nutritional valuable by-product from carp filleting. This research was focused on fatty acid composition and considered its sensitivity to oxidation during frozen storage (-20 degrees C). Additionally, copper chloride was used to magnify possible oxidation reactions. A better understanding of minced carp meat quality and deterioration during frozen storage could help to promote the usage of this underestimated by-product. The utilization of this by-product for human consumption could be a useful way to increase the carp aquaculture economy and sustainability. The fatty acid profile showed a favorable content of essential fatty acids, as well as a beneficial ratio of omega-3/omega-6 polyunsaturated fatty acids. Furthermore, during 4 months of frozen storage (-20 degrees C), no significant changes were detected in fatty acid composition. Negligible changes were observed in the oxidation of lipids and proteins. The nutritional value and storage stability of minced carp meat was shown.
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| 8. |
- Slettengren, Katarina, et al.
(författare)
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Flow Properties of Spices Measured with Powder Flow Tester and Ring Shear Tester-XS
- 2016
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Ingår i: International journal of food properties. - : Taylor & Francis. - 1094-2912 .- 1532-2386. ; 19:7, s. 1475-1482
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Tidskriftsartikel (refereegranskat)abstract
- Due to the importance of powder flow properties and the variety of available measuring methods, several studies were published regarding the comparison of different flow properties testers. Within this work, a ring shear tester from Dr. Dietmar Schulze and a powder flow tester from Brookfield Engineering Laboratories Inc. were compared for cumin (Cuminum cyminum L.), oregano (Origanum vulgare), and onion (Allium cepa) powder and granules. The spices showed similar flow behavior from both methods. Flow function plots and effective angle of internal friction measurements indicated contiguous trends and showed that the methods were comparable.
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| 9. |
- Barjuan Grau, Anna, et al.
(författare)
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Oat arabinoxylans and their potential glycemic index-lowering role: an in vitro study
- 2023
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Ingår i: International Journal of Food Properties. - 1532-2386. ; 26:1, s. 1815-1821
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Tidskriftsartikel (refereegranskat)abstract
- Oat (Avena sativa) is a cereal crop rich in dietary fibers, which are generally considered beneficial for human health. The objective of this work was to investigate the in vitro starch digestibility-reducing effect of the flour of a high arabinoxylan (AX) content (6.1%) oat line obtained from a random mutagenized oat population, compared to the original variety as a reference. The effect of the oat flours was tested on gelatinized potato starch as a dietary starch model, using a digestion dialysis method to calculate the predicted Glycaemic Index (pGI). The high AX flour reduced the potato starch pGI to larger extent than the flour from the original line. The pGI-lowering effect of the AX in the mutant line was confirmed by its attenuation following pre-treatment of the flour with xylanase. The larger pGI-lowering effect of the high AX oat line suggested this type of mutant as a potential functional food/ingredient for better management of postprandial glycemic responses.
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| 10. |
- Segnini, Sandra, et al.
(författare)
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Volume measurement method of potato chips
- 2004
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Ingår i: International Journal of Food Properties. - 1532-2386. ; 7:1, s. 37-44
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Tidskriftsartikel (refereegranskat)abstract
- A simple method is proposed to quantify volume of potato chips by measuring the displaced volume of a finely granular material (tape seeds) by the volume of the chips. Firstly, compaction of the seeds was studied to evaluate the reproducibility and accuracy of the technique. The results obtained indicate an encouraging potential of the technique to estimate the apparent volume of potato chips and give some indications of variation of chip apparent density with some important technological parameters such as chip thickness, frying temperature, and pretreatment of the slices before frying (e.g., blanching). This technique showed that the apparent volume of un-blanched potato slices increased clearly (P = 0.007) with frying temperature (from 120degreesC to 190degreesC) until the chips reached final moisture contents <3% (wet basis). For 180 and 190degreesC, the final apparent volume of these samples indicated that the chips expanded in similar to6% beyond its original volume before frying (14.1 mL). For potato slices blanched in hot water (80degreesC and 3.5 min) and fried under the same temperature intervals and conditions, this trend was not statistically significant (P = 0.088), and the average apparent volume of the chips was 10.9 mL which correspond as an average to a shrinkage of similar to23%.
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