Development of cookies fortified with defatted rice bran flour derived from dough grain stage: nutritional, phytochemical, and antioxidant properties

Date pit (Phoenix dactylifera L.), an underutilized biowaste, is the major by-product of the date processing industry. Date pits (DPs) are the naturally rich sources of several bioactive compounds that play a vital role in the prevention of the diseases. In the present study, the effect of date pit flour (DPF) as a fat replacer in biscuits at different concentrations (10, 20, 30, and 40% wt/wt) was explored. The proximate, functional, rheological, microstructural, phytochemical, antioxidant, nutritional, and sensory properties of the flour and the biscuits samples were evaluated. The results demonstrated that different ratios of DPF and wheat flour (WF) had high contents of ash, crude fibers, proteins, phytochemicals, and antioxidant activity in contrast to the commercial WF that showed lowest values for all the above components. It was observed that the inclusion of DPF (used in same percentage as fat replacer in biscuit formulation) in the WF alters dough rheology significantly. The gluten content of the flour blends decreased with the addition of DPF while the water absorption increased that interfere in the gluten development time, and it was increased from 1.67 min for control (without DPF) to 7 min for 40% DPF substitution. The scanning electron microscopy of biscuits dough elaborated after fat replacement at different levels showing that evenly distribution of starch granule was disrupted, and the gluten matrix was often ruptured. The total phenolic content (TPC) and total flavonoid content (TFC) increased from 18.56 to 451.60 mg GAE/100 gm of sample and 27.43 to 361.20 mg CE/100 g, respectively. Although, baking decreased the TPC, whereas TFC was increased as compared to the control, and similar results were observed for the antioxidant activity for other substituted biscuits. The crude fiber and protein contents of DPF-WF biscuits were improved from 0.44% to 8.70% and 11.79 to 12.69%, respectively, Sensory and textural performance exhibited that the biscuits were acceptable after fat replacement up to 20% DPF. Based on this study, DPF may be suggested as an excellent natural fat replacer to be used in nutraceuticals and functional foods. Practical applications The current approach enhances the economy of date processing industries by providing value to waste as date pits (DPs). Furthermore, it may be suggested that date pit flour (DPF) is a valuable food industry waste that may play highly beneficial role in producing bakery products of enhanced nutritional values at economical cost. The study had shown that certain compounds of DPF such as proteins, fibers, and phytochemicals which apart from being active and important nutrients may contribute to desirable functional properties by closed interactions at the molecular level between the components of major ingredients. The mixing process provides opportunities to form complexes from these interactions that further react during baking when a suitable thermal atmosphere is available. It seems that introducing DPF is a good discovery that has opened the wide door for numerous novel nutraceutical product development and simultaneously making use of food industry by-products.

The production of effervescent tablets by using effervescent agents in pharmaceutical products has increased due to the convenient way of swallowing the tablets. The aim of this study was to formulate polyherbal extract of Phyllanthus niruri, Strobilanthes crispus and Orthosiphon aristatus in effervescent tablets using different agents as well as to evaluate the phytochemical contents and antioxidant properties of those formulated tablets. Eight different types of formulated tablets were prepared with different effervescent agents. Total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical scavenging activity and ferric-reducing antioxidant power (FRAP) assays were used to evaluate the antioxidant properties of the formulated tablets. The effervescent tablet formulated with 20% acidic agent especially with citric acid (T1) displayed significant properties (p < 0.05) on phytochemical contents (TPC: 36.76 ± 0.50 mg GAE/g DW; TFC: 55.54 ± 3.60 mg RE/g DW) and antioxidant activities (DPPH: IC50: 61.60 ± 0.31 mg/mL; FRAP: 57.05 ± 0.98 mg Fe2+/g DW). In conclusion, the high content of acidic agents resulted in high phytochemical contents and antioxidant activities among the formulated polyherbal effervescent tablets. The application of effervescent agents in formulating polyherbal extract into fast-disintegrating tablets could offer opportunities in producing nutraceutical and oral drugs.

Abstract: This research was aims to determining the Effect of the Ratio of Rice Bran Flour (RBF) and Wheat Flour (WHF) on some quality component and sensory of Cup Cake. This research used a Completely Randomized Design (CRD) with a single factor, namely the combination of the proportion of rice bran and wheat, consisting of 6 treatments are as follows: b0 (RBF 0% : WHF 100%); b1 (5% RBF: WHF 95%); b2 (RBF 10% : WHF 90%); b3 (RBF 15% : WHF 85%); b4 (RBF 20% : WHF 80%); and b5 (RBF 25% : WHF 75%). The research data were analyzed using ANOVA at a 5% real level and further tests using Orthogonal Polynomials at a 5% real level. Also, a high percentage of fat (29.10%) was recorded for cake with RBF at 20% significant increase in the protein content compared to control cake (7.65%). With increasing the ratio of RBF to all cupcake samples at different proportions, some physical properties of the cupcake such as volume and specific volume were decreased, while others such as weight and specific weight were increased compared to the control cupcake. In the higher storage period, the higher staling of cupcake samples appeared, and thus, the moisture content of the fortified cupcake decreases with different proportions of RBF. It could be concluded that the RBF has a functional property higher than those of WHF. Finally, high-fiber cupcake can be prepared with substituted WHF up to 25% with RBF without any negative effects on the quality properties and sensory acceptability of the product

Moringa oleifera is known has high phytochemical content and biological activity. Differences in geographic and agroclimate can influence the phytochemical content and bioactivity of plants. This study aims to analyze differences in phytochemical content, antioxidant and antibacterial activity of Moringa oleifera leaves obtained from two different environments. Phytochemical content was analyzed qualitatively and quantitatively, bioactivity analysis was carried out by testing antioxidant activity and testing antibacterial activity. Molecular docking predictions for the 3 dominant compounds in both samples as antioxidants was also carried out to Cytochrome c peroxidase. The research results showed that both samples from both locations contained alkaloids, terpenoids, steroids, tannins, saponins, phenols, flavonoids, coumarins, quinones and glycosides. The total phenol and flavonoid content, and antioxidant of sample M1 showed higher than sample M2. From the FTIR analysis, it was confirmed that there were OH, C=O, CO, aliphatic and aromatic carbons functional groups. The most dominant compound in sample M1 based on GC-MS analysis is Levoglucosan (13.6%), while the dominant compound found in sample M2 was 9,12,15-Octadecatrienoic acid, (Z,Z,Z) (16.38%). Molecular docking analysis exhibited that the compound on both sample have promising antioxidant and antibacteria activity. Based on the results, it was revealed that differences in geographical location and agro-climatic conditions influence the phytochemical and bioactivity in Moringa oleifera leaves. These results can be used as a reference in selecting sources of active compounds for pharmacological purposes.

This study aimed to assess for the first time how growing stage and plant part affect the phytochemical contents and antioxidant capacities of extracts and fractions of Scabiosa Atropurpurea sub. Maritima L. (S.maritima).An experiment was conducted on the different parts (leaves, stem, roots, inflorescences, and fruits) of plants collected from the Zaghouan region, Tunisia, at different growing stages: vegetative stage (March), early budding stage (April), late flowering stage (May) and late maturing stage (June). The various plant parts were subjected to hydro-methanolic extraction and sequential solvent fractionation (Chloroform and Acetate). For each extract or fraction, content of total phenolics (TPC), flavonol, tannin (CTC) and total flavonoids (TFC) were quantified. The antioxidant activity of different extracts was assessed using total antioxidant capacity (TAC), ferric reducing power (FRAP), 1, 1-diphenyl-2-picryl hydrazyl (DPPH) and 3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities. A Multiple Factor Analysis (MFA) and hierarchical clustering were done on the data set obtained from the various measurements. Additionally, the chemical composition of five selected crude extracts was determined by high performance liquid chromatography coupled with a diode array (HPLC-DAD).Phytochemical compounds (phenolic, flavonoids, flavonol and tannin) and antioxidant activities (TAC, FRAP, ABTS and DPPH) of S.maritima extracts and fractions differ among plant parts and change throughout the growing stages.The highest phytochemical content and antioxidant activities of plant parts during the different growing stages were mainly recorded in acetate fractions. Leaves generally exhibited higher phytochemical content and antioxidant activity compared to other plant parts. Their highest values were reached during flowering season (plants collected in May). Unlike leaves and stem, roots exhibited their highest phytochemical content and antioxidant activity in June.The MFA results distinguished leaf samples from the other plant parts and highlighted a strong correlation between phytochemical content and antioxidant capacity.High levels of catechin hydrate (ranging from 1951.86 to 6748.97 mg/100 g of extract) were recorded in all samples. Leaf samples were found to contain high amounts of luteolin-7-O glucoside and kaempferol-3-O-rutinoside while particularly high contents of resorcinol and catechol (226.00 and 57.71 mg/100 g of extract, respectively) were observed in the stem sample.

Amaranthus species are widely cultivated as dietary crops and are promising sources of phytochemical compounds with antioxidant properties. To explore Amaranthus as a potential medical resource, 289 accessions (nine species) were cultivated, and their agricultural characteristics, total phenolic content (TPC), rutin contents, and antioxidant activities [2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)] were studied. Wide variations in agricultural traits, phytochemical contents, and antioxidant activities were observed between the accessions and across species. The effects of agricultural traits were evaluated, and the results indicated that yellow-flowered amaranth genotypes could be important because of their high values of TPC, rutin contents, DPPH, and ABTS. In addition, leaf length, days until 50% flowering, days until 50% heading and days until maturity, showed positive correlations with TPC, rutin contents, DPPH, and ABTS. The whole dataset was subjected to principal component analysis, and distinctive aggregation was observed across the Amaranthus species. In total, 289 accessions were clustered into three groups, and seven genotypes were determined as being good medical resources due to their high phytochemical content and antioxidant activities. Our findings provide important information for the development of new varieties with high phytochemical contents and high levels of antioxidant activity.

The escalation of degenerative diseases can be prevented by consuming fibrous foods. This study focus onproduct development of cookies from arrowroot starch with the addition of rice bran and whole wheat flour as fiber source. The addition of fiber was conductedusing various concentration of 0-30%. Aim of this study was determinedto add therice bran and whole wheat flour against physical-chemical properties of cookies. The data of physical-chemical properties were analyzed by Anova, followed by HSD test, while the organoleptic data were analyzed using Friedman test and determining the best treatment using method effectiveness index (De Garmo). Best quality wasshowedon proportion of20% rice bran flour (P2) and 20% whole wheat (P5) with the average value of the water content in sequence P2 and P5 are: 2.50% and 2.67%, 1.44% and dietary fiber 1.67%, 8.35% protein and 57.12%, and 60.73% texture and 65.80%. Organoleptic datashowedpreferable panelist on the color scale of 3.69 (regular) and 4.8 (a bit like), a sense of scale 4.13 (regular) and 4.77 (a bit like), aroma scale of 4.57 (slightly like) and 4.73 (a bit like), and the texture scale 4.37 (regular) and 4.33 (regular).

Gossypium L. generally called cotton plants are used indiscriminately in traditional medicine without cognisance to the fact that there are different cotton species and the likelihood of differences in phytochemical content and ultimately, their medicinal capabilities. This study reports the differences in the phytochemical contents, antioxidant and antimicrobial properties of extracts of leaves of two cotton species, Gossypium hirsutum L. and Gossypium barbadense L. Leaf samples from mature G. hirsutum and G. barbadense plants were collected, shadedried and powdered. Phytochemical contents were quantified while antioxidant activity was tested through 1,1- diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and reducing power. Aqueous, decocted aqueous and ethanol leaf extracts of G. hirsutum and G. barbadense were tested against Esherichia coli (known to cause gastrointestinal infections and urinary tract infections), Staphylococcus aureus (known to cause skin infection), Klebsiella pneumoniea and Pseudomonas aeruginosa (known to cause bronchial infections and pneumonia). The results showed that tannins and phenols were present in leaves of G. hirsutum but absent in G. barbadense. Leaves of G. hirsutum contained significantly higher (at p<0.05) amount of total glycosides (156.44 ± 2.05 mg /100g) and flavonoid (120.85 ± 0.32 mg /100g, twice as much) than G. barbadense. Gossypium hirsutum showed higher DPPH free radical scavenging activity and reducing power than G. barbadense. Gossypium hirsutum showed higher zones of inhibition (mm) in all organisms than G. barbadense. It can therefore be concluded that G. hirsutum leaves have higher phytochemical contents as well as antioxidant and antimicrobial activities than G. barbadense. Gossypium hirsutum is therefore recommended for use as against G. barbadense where the choice is available.Keywords: Antimicrobial, Antioxidant, 1,1-diphenyl-2-picrylhydrazyl (DPPH), Gossypium hirsutum, Gossypium barbadense, Phytochemical

The cost of animal protein is increasing every day, thus making it unavailable for most people in developing countries. This unavailability has resulted into looking for other alternatives protein sources. Gradual shift away from fiber in diets calls for development of recipes, formulae and products that would restore the levels of dietary fiber. Snack foods such as biscuits and crackers offer several important advantages including; wide consumption, relatively long shelf life, good eating quality, highly palatable and acceptable in most countries. These characteristics make protein rich biscuits attractive for the research work. Wheat, soybean and rice bran flour blends were used for the formulation of biscuits in these ratios; (100% wheat flour), (70% wheat, 20% soybean, 10% rice bran flours), (50% wheat, 30% soybean, 20% rice bran flours), (30% wheat, 40% soybean, 30% rice bran flours), (10% wheat, 50% soybean, 40% rice bran flours). Width, thickness, spread ratio, sensory attributes (colour, texture, taste, odour and general acceptance), and proximate compositions (protein, fiber content, fat, ash and moisture content) of the formulations were analysed using AOAC standard methods. Widths of the biscuit samples ranged between 36.75 - 43.3 mm. Increase in width were noticed with increase in level of substitution. Similar trend was recorded on spread ratio. However, biscuit thickness decreased with increase in level of substitution. At p ≤ 0.05, most preferred composite sample (wheat 70%, soybean 20%, rice bran 10%) showed no significance difference with control (100% wheat) in general preference of sensory ratings. Sample E (10 % wheat, 50% soybean, 40 % rice bran) was the least generally preferred sample. Proximate compositions of best-rated composite flour biscuit were protein (16.28 ± 0.41%), fiber (1.90 ± 0.17%), fat (12.13 ± 0.67%) and moisture (4.37 ± 0.18%). It is possible to produce biscuit from composite of wheat, full fat soybean and stabilized rice bran from parboiled rice flours. Adoption of this technology of biscuit manufacture will result in production of better protein and fiber enriched biscuit to the ever-increasing number of consumers.

Ten rye varieties grown in one location were analyzed for their contents of dietary fiber (arabinoxylan and beta-glucan) and phytochemicals (folate, tocols, phenolic acids, alkylresorcinols, and sterols). The varieties included old and modern varieties from five European countries. Significant differences were observed in the contents of all phytochemicals in whole grains and in the fiber contents in the flour and bran. The old French varieties Haute Loire and Queyras had high contents of most phytochemicals, whereas the Polish varieties Dankowskie-Zlote and Warko were relatively poor in phytochemicals. The varieties with a high content of folate tended to have low alkylresorcinol contents and vice versa. Furthermore, high contents of arabinoxylans were associated with high contents in tocols and sterols. The 10 selected rye samples comprising old populations and old and modern varieties from different ecological regions of Europe demonstrate high natural variation in their composition and show that landraces and old populations are useful genetic resources for plant breeding. The contents of single phytochemicals can likely be affected by breeding, and they may be adjusted by the right selection of genotype.

The dough stage of rice plant is a critical stage during the grain development. The rice endosperm continues to expand and the color of the seed coat develops in accordance with rice variety, so it is called as dough grain. This research was carried out to examine nutritional value, bioactive compound and antioxidant activity of Thai dough grain. Ten varieties of pigmented dough grain including non-glutinous and glutinous rice were studied. Principal component analysis (PCA) was conducted to visualize the difference in nutrition amongst ten rice varieties. Hierarchical cluster analysis was used to identify the unique characteristics of each rice variety. Three principal components (PC1-PC3) showed 82.04% of the total variance and could divide pigmented dough grain varieties into 3 groups. Group 1 consisted of a red dough grain (Red Hom Mali). It had the highest total phenolic content as well as high protein and antioxidant activities. Group 2 consisted of two red dough grains (Thabthim Chumphae and Niao Daeng) and two black dough grains (Riceberry and Niaodum Kumbaikeaw), which had moderate antioxidant activities. Group 3 consisted of two green dough grains (Khao Dawk Mali 105 and Kor Khor 6) and three black dough grains (Black Hom Mali, Mali Black Sulin and Niaodum Kumnoiy), exhibiting high gamma oryzanol value but, low total phenolic content. Hence, red and black dough grains had higher nutritional value, total phenolic content, total anthocyanin and antioxidant activities than green dough grains. In addition, dough grains from non-glutinous rice had higher protein and lower fat than those from glutinous rice. Therefore, the data from this research could benefit the utilization of these pigmented dough grain as functional food ingredients and healthy food product.

The kiwi berry (Actinidia arguta) is a new product on the market that expanding worldwide acceptance and consumption. This widespread interest has created an increasing demand to identify the nutritional and health benefits of kiwi berry. Many studies are being actively conducted to investigate the composition and health‐promoting effects of kiwi berry. In this study, the phytochemical content of free and bound fractions of eight kiwi berry varieties were systematically investigated in order to better understand the potential of this superfood crop. Nine phenolic monomers were identified and quantified by ultrahigh‐performance liquid chromatography coupled with quadrupole time‐of‐flight mass spectrometry and ultrahigh‐performance liquid chromatography‐PAD. Antioxidant activity was further determined via peroxyl radical scavenging capacity and cellular antioxidant activity assays. The free extracts had higher phytochemical contents and antioxidant activities than the corresponding bound extracts among the eight kiwi berry varieties. Bivariate Pearson's and multivariate correlation analyses showed that antioxidant activities were most related to the total phenolic, flavonoid, vitamin C, and phenolic acids contents. The results provide a theoretical basis for the selection of kiwi berry varieties and the utilization of functional foods.

Effect of high-pressure processing on colour, phytochemical contents and antioxidant activities of purple waxy corn (Zea mays L. var. ceratina) kernels

Rice bran was subjected to natural fermentation for 4 days and investigated for its physicochemical, antioxidant, phytochemical, functional properties and mineral content. In addition, the fermented and non-fermented rice bran flours were supplemented with wheat flour in several ratios for baking bread. The proximate composition results obtained showed that fermented rice bran flour possessed protein content of 5.68%, fibre (37.8%), fat (2.97%) and carbohydrate (31.06). It was observed that the total phenol content for non-fermented rice bran flour (362.69 GAE µg/ml) was higher than fermented bran flour (359.15 GAE µg/ml). However, the ability of the samples to scavenge 1,1-di phenyl-2-picrylhydrazyl (DPPH) radical was higher in fermented flour (57.0mg/ml) than in non-fermented sample (55.0 mg/ml). The result of the qualitative analysis of the phytochemical screening revealed that only saponin was present in the rice bran flours. The mineral composition of the non-fermented and fermented rice bran flours revealed that the flours possessed magnesium (0.19%-0.18%), sodium (0.06%-0.17%), calcium (0.08%-0.13%) and potassium (0.03%-0.02%). The physical properties of bread sample at 20% rice bran flour supplementation showed that there was no significant difference between loaf volume of the wheat flour bread and non-fermented rice bran bread (360cm3) while there was significant difference in the loaf volume of fermented rice bran bread (281cm3). It was observed that the fermented rice bran bread had the highest fibre content (1.83%), followed by non-fermented rice bran bread (1.37%) and wheat flour bread (0.95%). The sensory analysis revealed that both the fermented and non-fermented rice bran breadswere scored above average in all sensory parameters although wheat flour bread was preferred.Â

Background: Drying constitutes the most common method of food preservation that may degrade nutrients compounds in fruits due to high temperatures and long drying times. Myrtus communis is one of the important aromatic and medicinal species, owing to these reasons, the development of new methods of drying is essential for the preservation and valorization of myrtle fruits. Aims: The aim of the present study was to investigate the effect of ultrasound as a pre-treatment (USP) at 10 min to 90 min in microwave-drying (MD) on the dehydration of myrtle Myrtus communis fruits, on phytochemical content, and on antioxidant activity. Methods: ultrasound drying as pretreatment in microwave drying, extraction yield efficiency and antioxidant activity were measured using radical scavenging assay (DPPH•) and reducing power in addition the PCA analysis was investigated to detect the relationships between variables. Results: The ultrasound pretreatment reduced notably the microwave drying time. A pretreatment of 90 min provided the most rapid drying kinetics (6 min and 5.5 min for 500 w and 700 w respectively) compared to the microwave drying alone (18 min and 11 min for 500 w and 700 w respectively). A higher phytochemical content; 219.90 ± 0.69 mg GAE/g for total phenol content (TPC) was obtained compared to those from MD and conventional drying (CD); 193.79 ± 0.99 mg GAE/g and 148.16 ± 0.95 mg GAE/g for TPC respectively. Indeed, the antioxidant activity tests revealed that ultrasound pretreatment is one of the most efficient methods to preserve the quality and the hydrogen and/or electron-donating ability of antioxidants for neutralizing DPPH radicals (98.63 %) test and reducing ferric ions to ferrous ones. Effectively, the results of PCA analysis show a higher positive correlation between antioxidant activity and flavonoids, anthocyanins, and tannins contents. Conclusions: Ultrasound pretreatment is expected to be a potential alternative to preserve fruit quality during microwave drying because it can reduce drying time at ambient temperatures while preserving natural heat-sensitive nutritive components, flavor, and color. Keywords: Ultrasound, Myrtus communis L, microwave, drying, pretreatment, antioxidant activity.