Comparative characteristics of different grilled beef cuts and application of torch ginger (Etlingera elatior) flower in seasoning

Compared to chickens, ducks still have low productivity and other limitations. One of the causes of these problems might be attributed to the off-odor found in duck meat. Therefore, production performance and meat quality of ducks need to be improved. The inclusion of extracts of betel (Piper betle Linn) leaves and torch ginger (Etlingera elatior) flowers wereas done to improve production performance and meat quality of local ducks. This study was aimed at assessing the effects of the inclusion of betel leaves and torch ginger flowers in the basal rations on production performance and meat quality of local ducks in the growing phase. A completely randomized factorial design in 4 x 4 with three replicates was used. The first factor consisted of four levels of torch ginger flower solution, namely 0, 2.5, 5, and 7.5%. The second factor consisted of four levels of betel leaf solution, namely 0, 2.5, 5, and 7.5%. Results showed that no significant differences (P>0.05) were found in body weight gain, feed intake, feed conversion, mortality rate and meat quality (pH, water holding capacity, tenderness and cooking loss). It was concluded that the inclusion of extract of betel leaves and torch ginger flowers did not improve production performance and meat quality of male local ducks.

Terasi, a traditional fermented shrimp paste from Indonesia, is commonly made from salted planktonic shrimp (Acetes japonicus) undergoing spontaneous lactic acid fermentation. In spite of its broad use and appreciated distinctive flavor, consuming terasi could be injurious for human consumption due to the presence of toxic compounds that are related to its deterioration and quality decrease, such as the allergenic histamine and probably carcinogenic acrylamide. These compounds are formed during fermentation of terasi due to a plethora of chemical reactions and microbial activities. This study aimed to improve the quality and safety of shrimp paste by incorporating during its fermentation torch ginger (Etlingera elatior) flowers, locally known as bunga kecombrang, that are rich in antioxidants and antimicrobial compounds. These flowers are widely utilized in Indonesian cuisine. The supplementation of torch ginger flowers (5%(w/w) and 10% (w/w)) significantly reduced microbial growth, lipid peroxidation, as well as the formation of histamine and acrylamide in terasi fermented over a period of 30 days. In addition, the supplementation of 10% torch ginger flowers improved the sensory acceptance of terasi. Therefore, this study suggests the potential of torch ginger flowers as an additional ingredient to improve the safety and quality of terasi.

IntroductionThis study aimed to perform an updated systematic review and meta-analysis to evaluate the effectiveness of saffron supplementation on oxidative stress markers [malondialdehyde (MDA), total antioxidant capacity (TAC), total oxidant status (TOS), glutathione peroxidase (GPx), superoxide dismutase (SOD), and prooxidant/antioxidant balance (PAB)] in randomized controlled trials (RCTs).MethodsWe searched PubMed/Medline, Web of Science, Scopus, Cochrane CENTRAL, and Google Scholar until December 2022. Trial studies investigating the effects of oral saffron supplements on MDA, TAC, TOS, GPx, SOD, and PAB concentrations were included in the study. To analyze the results, mean differences (SMD) and 95% confidence intervals (CI) were pooled using a random effects model. Heterogeneity was assessed using the Cochrane Q and I2 values. Sixteen cases were included in the meta-analysis (468 and 466 subjects in the saffron and control groups, respectively).ResultsIt was found that saffron consumption caused a significant decrease in MDA (SMD: −0.322; 95% CI: −0.53, −0.16; I2 = 32.58%) and TOS (SMD: −0.654; 95% CI: −1.08, −0.23; I2 = 68%) levels as well as a significant increase in TAC (SMD: 0.302; 95% CI: 0.13, 0.47; I2 = 10.12%) and GPx (SMD: 0.447; 95% CI: 0.10, 0.80; I2 = 35%). Subgroup analysis demonstrated a significant reduction in MDA levels in studies with a saffron dosage of >30 mg/day, age of <50 years, and study duration of <12 weeks. Among the limitations of the study, we can point out that the studies were from Iran, the different nature of the diseases included, and were not considered of some potential confounders such as smoking, physical activity, and diet in the studies.DiscussionIn summary, the results showed that saffron has beneficial effects on oxidative stress markers.

Fermented cream is a common and widely used dairy product throughout the world. The structure of sour cream with a low (10 to 15%) fat content is determined by the acid gel of milk proteins, while that of sour cream with a high (≥30%) fat content is determined by the gel formed by fat globules coated with protein. Sour cream with a fat content of about 20% has an intermediate gel structure, which is not characterized with high viscosity. To increase the viscosity of the product, as well as to prevent the separation of whey during storage, thickeners and stabilizers (gelatin, various types of starch, etc.) are added. As these decrease the sensorial characteristics of products, new thickeners (elamin, citrus pectin, flax seed flour, banana puree, and fromase milk-clotting enzyme preparation) are used instead. Sour cream was made by separating whole cow's milk, normalization, homogenization, pasteurization and fermenting by mesophilic lactic acid bacteria. Then thickeners were introduced to the clot: elamin, dry banana, flax seed flour in mass fractions of 0.01%, 0.03% and 0.05%, as well as fromase preparation in the same amount. A control batch of sour cream was made without the use of additives. The ripening process lasted from 8 to 9 hours to obtain a dense consistency. The viscosity of the samples was determined using a rotational viscometer, consisting of two coaxial brass cylinders, between which the test liquid was located. The effective viscosity and its dependence on the shear rate γ in research samples as non-Newtonian fluids were determined. Sour cream is characterized by the presence of a structure quickly destroyed by external forces at shear rates greater than 10 s-1, so exceeding the given value in the production of sour cream is not rational. The dependences of the rheological parameters of sour cream on the content of the additives elamin, flour from flax seeds and dry banana puree, used as thickeners, showed that the greatest strength of intermolecular bonds and the stability of the studied mixtures can be expected with a share of additives ranging from 0.01 to 0.03% (by mass). At the same time, when the said share exceeds 0.05%, the structure of sour cream is weakened - this is especially characteristic in the case of adding dry banana. The research showed that natural thickeners can be chosen to improve the rheological parameters of low fat sour cream without deteriorating its sensorial characteristics. This leads to the conclusion that the studied thickeners can improve the viscosity of sour cream with a low fat content - and dry banana is the best of those studied. Correspondingly, viscous properties are among the principal ones which define customers' perceptions of the product, its low fat content being a possible spoiler of sensorial traits.

Quantitative lipidomic analysis of blood and milk in jennies with high and low milk fat content

Background: Torch ginger (Etlingera elatior) is an edible flower whose inflorescence is utlized for culinary purposes to enchance the taste of traditional dishes containing polyphenols and antioxidant compounds. However, investigation on the phytochemical profile and antioxidant activity of torch ginger inflorescence extract following simulated gastrointesinal digestion is still limited. Objective: This study aims to determine the phytochemical profile and evaluate the antioxidant activity of the inflorescence extract after in vitro simulated digestion. Methods: Torch ginger inflorescence (TGI) was extracted by ultrasound-assisted extraction with different solvents (water,50%, and 80% aqueous ethanol). Total phenolics content (TPC), total flavonoid content (TFC), and antioxidant activity were determined by ORAC, DPPH, FRAP, and metal ion (Fe2+) chelating activity. The solvent extraction that gave the highest value of TPC, TFC, and antioxidant activities was used for an in vitro digestion and identification of phytochemicals profile by LC-ESI-QTOF-MS/MS. Furthermore, the TPC, TFC, and antioxidant capacities of digested TGI extract were compared to those of undigested extract. Results: TGI contained 90.24% moisture. The 80% aqueous ethanol extract exhibited the highest antioxidant capacity, with an ORAC value of 1,156.61 ± 11.55 mM TE/g extract, DPPH radical scavenging capacity of 1,087.68 ± 14.37 mM TE/g extract, FRAP value of 799.30 ± 1.45 mM TE/g extract, and Fe2+ chelating capacity of 42.32 ± 3.48% /mg extract. The 39 phytochemicals were identified for 9 flavonoids and 5 phenolic acids. The putative bioactive compounds for antioxidant, anticancer, anti-inflammatory, and anticholesterol were detected in TGIE, such as catechin, 2-hydroxycinnamic acid, astragalin, chlorogenic acid, coumarin, and procyanidin B2. After passing through an in vitro simulated mouth, gastric, and intestinal digestion, the TGI extract exhibited higher values of TPC, TFC, and antioxidative capacities than the undigested extract. Conclusion: This study reviewed the phytochemical components presented in the 80% aqueous ethanol TGIE. The expressed antioxidant capacity was increased when the TGIE passed through the in vitro simulated digestion, which could potentially represent a promising source of endogenous antioxidants in food and nutraceutical applications. Keywords: Antioxidant, edible flower, gastrointestinal digestion, phytochemicals, Torch ginger inflorescence

The torch ginger (Etlingera elatior) is a herbaceous plant the flower of which is commonly used in feed to improve the quality of meat. This study was aimed at assessing the effects of giving commercial feed non-carcass portions of local ducks. The study was conducted at the Poultry Farm of Department of Animal Husbandry Djuanda University, Bogor, from June to August 2016. Twenty four 2-week-old male local ducks were used. Completely randomized design with 4 treatments and 3 replicates was used. The treatments consisted of 100% of commercial ration (R0), commercial ration + 2.5% of TGE solution (R1), commercial ration + 5% of TGE solution (R2), and commercial ration + 7.5% of TGE solution (R3). The feeding trial lasted 6 weeks after which the ducks were slaughtered and carcass weight, dressing percentages and carcass parts were measured. The percentage of non-carcass parts including head, neck, shank, liver, heart, gizzard, feathers, blood and intestines were also measured. No significant effect of treatments (P &gt; 0.05) on all parameters measured were found. It was concluded that the inclusion of TGE solution in commercial ration up to 7.5% did not significantly affect the live weight, weight and percentages of non-carcass parts including blood, feathers, head, neck, shank, liver, gizzard, heart, and intestines.

Fatty acid composition of llama muscle and internal fat in two Argentinian herds

Simple SummaryThe aim of this study was to examine the effectiveness of selection for total body fat content and its effect on productive and carcass traits. Growing rabbits were selected for high or low body fat content. The selection was effective, and the difference in fat reserves (perirenal fat and scapular fat content) increased with each generation. After four generations, the feed conversion rate improved, and the ratios of fore and hind parts increased in lean rabbits. Selection for lower total body fat content could be useful for customers who want to buy animals and meat with lower fat content; while selection for higher fat content could be advantageous for rabbit does because they have more fat (energy) deposits which are in positive connection with maternal ability and a longer lifespan.The aim of this experiment was to study the effect of divergently selected rabbits for total body fat content (fat index) on growth performance and carcass traits. The fat index was determined at 10 weeks of age by computed tomography and lasted for four consecutive generations. The rabbits with the lowest fat index belonged to the lean line and those of the highest values belonged to the fat line. At generation four, 60 rabbits/line were housed in wire-mesh cages and fed with commercial pellet ad libitum from weaning (5 w of age) to slaughtering (11 w of age). Growth performance, dressing out percentage and carcass adiposity were measured. The lean line showed a better feed conversion ratio (p < 0.001) than the fat line. Furthermore, the carcass of the lean rabbits had the highest proportion of fore (p < 0.020) and hind (p < 0.006) parts. On the contrary, rabbits of the fat line had the highest carcass adiposity (p < 0.001). The divergent selection for total body fat content showed to be effective for both lean and fat lines. Selection for lower total body fat content could be useful for terminal male lines, while the selection for higher total body fat content could be an advantage for rabbit does in providing fat (energy) reserves.

The Ginger flower, Etlingera elatior (Jack.) RM Smith (also known as torch ginger, ginger flower, red ginger lily, torch lily, wild ginger), belonging to the Zingiberaceae family, stands out with one of the main ornamental tropical species. The objectives of the present study were to establish an acclimatization methodology for in vitro cultivated cane seedlings, and to compare the internal structure of leaves of seedlings submitted to different nutrient solutions. The seedlings from the in vitro culture were transplanted into trays with inert substrate (expanded vermiculite + 10% sand), where they remained in a growth room with controlled temperature of 25 ± 2 °C and photon irradiance of 67 μm m-2 s-1. Moisture control was carried out by using a transparent plastic bag, which was removed after 15 days and shortly thereafter, the experiments were started with the use of nutritive solutions MS (Murashige &amp; Skoog), BJ (Bolle-Jones) and HO (Hoagland &amp; Arnon) at 35% of their ionic strength. For the anatomical study, transverse and paradermal sections were realized in the foliar laminae of seedlings in vitro, in period of acclimatization and in plants already established. The in vitro seedlings showed survival at 100% when transferred to the ex vitro condition. In the cross sections and leaf parser, anatomical differences between the seedlings of the different environments were observed. The abaxial and adaxial epidermis presented significant differences in the environments in which the seedlings developed, showing themselves to be thicker as the acclimatization period increased. The thickness averages of the palisade parenchyma did not differ statistically in the acclimatization periods and in the different nutrient solutions tested. On the other hand, those ones of the spongy parenchyma´s presented significant differences in relation to the nutrient solutions tested, evidencing in all evaluations the MS solution, which contributed the most to the development of the internal structures of the leaf (spongy parenchyma and central vascular cylinder). The highest stomatal density was observed in seedlings developed in vitro (250 stomata per mm2) when compared to those ones already acclimatized or even to that one of field, 200 and 190 stomata per mm2 respectively. The stomata of the Ginger flower leaves developed in vitro presented with polar and equatorial diameters greater than the stomata of leaves already acclimatized and as well as of field.

It has been shown that there is an increase in oxidative stress in polycystic ovary syndrome (PCOS). Statins are considered to have a pleiotropic effect other than their lipid-lowering effect. These effects may be mediated in part by reducing oxidative stress. This randomized, double-blind, placebo-controlled study was conducted to assess the effect of atorvastatin on serum malondialdehyde (MDA) concentrations as a marker of oxidative stress in patients with PCOS. Forty medication-naïve patients with PCOS were randomized to either atorvastatin 20 mg daily or placebo for 3 months. A 3-month extension study for both groups of patients was undertaken with metformin 1500 mg daily after completing initial 3 months of atorvastatin or placebo. There was a significant decrease of MDA concentrations with atorvastatin [mean (sem)] [0.29 (0.04) vs. 0.25 (0.02) μmol/liter; P < 0.01] compared with placebo [0.28 (0.02) vs. 0.29 (0.12) μmol/liter; P = 0.52]. Three months treatment with metformin resulted in further reduction of MDA levels with atorvastatin compared with baseline [0.25 (0.02) baseline vs. 0.23 (0.03) μmol/liter for atorvastatin treated; P = 0.02]. There was also a significant correlation between the reduction in MDA with a reduction in high-sensitivity C-reactive protein (r = 0.71, P < 0.01), an increase in 25-hydroxyvitamin D (25OHD; r = -0.68, P = 0.02), and a reduction in testosterone levels (r = 0.63, P = 0.01). Multiple linear regression analysis revealed Δ25OHD, ΔC-reactive protein, and Δtestosterone were independent predictors of changes in MDA after atorvastatin treatment. No correlation was observed between the reductions in serum MDA concentrations with changes in the lipid parameters. Twelve weeks of atorvastatin led to a significant reduction in oxidative stress as determined by MDA concentrations among patients with polycystic ovary syndrome that was independently predicted by changes in testosterone, 25OHD, and high-sensitivity C-reactive protein.

Introduction and Aim: A diet high in cholesterol causes hypercholesterolemia by elevating plasma cholesterol levels. Hypercholesterolemia causes an increase in cholesterol concentration within cells, resulting in membrane-altering lipid peroxidation. Malondialdehyde (MDA) is produced during lipid peroxidation to form peroxides and other free radicals. The present study aims to evaluate the potential of Muntingia calabura L. ethanolic extracts as a hypercholesterolemia agent by reducing MDA levels in hypercholesterolemic white mice (Mus musculus). Materials and Methods: The present study has a true experimental design with a control group consisting only of post-test samples. The research utilized approximately 25 white mice (Mus musculus) randomly. These white mice were separated into five groups, consists of negative control (C1), positive control (C2), M. calabura L. ethanolic extracts at doses of 13 mg/20g/BW (C3), 26 mg/20g/BW (C4), and 52mg/20g/BW (C5). The concentration of MDA was measured on the 21st day of treatment using the TBARS method. Results: The results indicated that the M. calabura L. extracts significantly (p&lt;0.05) reduce the total cholesterol and MDA levels in the blood of white mice (Mus musculus). The evidence supporting this conclusion is based on the data obtained from mice that received various doses of M. calabura L leaf extract, specifically 13mg/20g/BW, 26mg/20g/BW, and 52mg/20g/BW. These doses already demonstrated a substantial reduction in MDA levels following the treatment. Conclusion: In this research, it was found that the ethanolic extract of M. calabura L leaves effectively acted as an anti-hypercholesterolemic agent in mice with hypercholesterolemia. The assessment of its anti-hypercholesterolemic properties was based on the observation of reduced MDA levels. It is suggested that the leaf extract of M. calabura L contains a compound known as phytol, which is believed to have the capacity to inhibit hypercholesterolemia in white mice (Mus musculus).

This study aims to investigate the sensory characteristics and nutritional content of macarons with the addition of kecombrang flower essential oil (Etlingera elatior). The research was conducted to determine the effects of various concentrations of kecombrang flower essential oil (3%, 5%, and 7%) on macaron quality. The sensory attributes evaluated included color, aroma, taste, texture, and overall preference, while nutritional analysis focused on key macronutrients such as carbohydrates, sugar, fat, protein, and ash content. The sensory evaluation utilized a single-factor ANOVA and Duncan's multiple range test to compare the effects of the different concentrations of essential oil. The results indicated that the addition of 5% kecombrang essential oil yielded the most favorable sensory scores, with the highest ratings in color (4.20) and texture (4.29). Furthermore, aroma and taste were rated highly, confirming that this concentration enhanced the overall quality of the macarons. Although the likeability score did not show significant statistical differences between treatments, all treatments were generally categorized as “liked” by the panel. For the nutritional content analysis, the macaron sample with 5% essential oil was selected for testing through a proxy method. The results indicated that the macaron had a carbohydrate content of 46.31%, sugar content of 31.62%, fat content of 3.05%, protein content of 19.08%, and ash content of 0.14%. These findings are noteworthy, as the macaron with kecombrang flower essential oil showed lower carbohydrate and fat content compared to a typical macaron, while it exhibited higher protein content. These results suggest that macarons with kecombrang essential oil may offer a healthier alternative to conventional macarons, particularly for those seeking lower sugar and fat content in their diet.

Effect of infrared finishing process parameters on physical, mechanical, and sensory properties of par-fried, infrared-finished gluten-free donuts

The impairment of cardiac contractility in chronic heart failure might be caused by an increased level of reactive oxygen species (ROS) and/or a decrease in the antioxidant defense. Therefore, we studied total antioxidant capacity (TAC), uric acid, bilirubin, and malondialdehyde (MDA) concentrations in relation to the hemodynamic status in patients with stable heart failure. As many as 216 right heart catheterization procedures were performed in 107 patients with non-ischemic cardiomyopathy. TAC, uric acid, bilirubin, and MDA concentrations were analyzed. A comparison of groups established on the basis of the median of cardiac index (CI of 2.1 l/min/m 2 ) and mixed venous oxygen saturation (SvO 2 of 62%) was done. The results showed that significantly higher uric acid and bilirubin levels were determined in the group with CI < 2.1 l/min/m 2 and in the group with SvO 2 < 62%. TAC was higher in patients with lower CI. MDA concentration was similar in all subgroups. TAC correlated with stroke volume (p < 0.05), and pulmonary and systemic vascular resistance (SVRI) (p < 0.05). Both uric acid and bilirubin correlated significantly and positively with all hemodynamic parameters of pulmonary circulation and SVRI. Additionally, positive correlations between uric acid and TAC (p < 0.001) and bilirubin and uric acid (p < 0.001) were detected. On the other hand, a negative correlation between TAC and MDA (p < 0.01) was observed. In conclusion, this study revealed a novel relationship between redox state and severity of heart failure. An increase of antioxidant parameters in patients with low CI and low SvO 2 may suggest an increased oxidative stress intensity and elevated compensatory mechanism in stable heart failure due to non-ischemic dilated cardiomyopathy.