Comparison Of Nutrient Composition Research Articles

Comparison of nutrient composition, phytochemicals and antioxidant activities of two large fruit cultivars of sea buckthorn in Xinjiang of China

Although the basic nutritional composition and in vitro antioxidant activity of different cultivars of sea buckthorn fruit have been reported, the contents of sugars, acids, antioxidant components and antioxidant activities of two large fruit cultivars, ZhuangYuanHuang (ZYH) and ShenQiuHong (SQH), sea buckthorn fruits from Xinjiang of China have not been studied. In this study, we found that the soluble sugars were mainly glucose and fructose, and no significant difference in soluble sugars content was found between the two cultivars. ZYH exhibited higher contents of total acids, malic acid, tartaric acid, citric acid and succinic acid, but lower quinic acid compared to that in SQH. ZYH owned higher total phenolics and total flavonoids contents than that in SQH. A total of 12 phenolics were found in the two cultivars, isorhamnetin and quercetin contents were considerably higher in ZYH than in SQH, while protocatechuic acid, catechin, ferulic acid and p-coumaric acid contents were lower than in SQH. VC and VE (γ-VE, α-VE, δ-VE) were much higher in ZYH than in SQH. The contents of total carotenoids, β-carotene and lycopene in ZYH were considerably higher than those of SQH. In addition, the DPPH and FRAP scavenging activity and cellular antioxidant activity of ZYH were significantly higher than those of SQH. Taken together, the higher antioxidant activities of ZYH may be due to its higher levels of phenolics, flavonoids, VC, VE and carotenoids.

Comparison of Nutrient Composition and Antioxidant Activity of Hydroponically Grown Commercial and Traditional Greek Tomato Cultivars

The consumer demand for an enhanced diet intake of antioxidants and bioactive compounds is continuously rising. This work aims to evaluate the fruit nutritional composition and antioxidant activity of five tomato germplasm varieties, alongside a commercial F1 hybrid. Three varieties bear small-fruit (14–40 g), while two varieties and the commercial cultivar yield large fruit (150–300 g). Genotypes under study were cultivated in a greenhouse under the same environmental conditions. Fat, protein, carbohydrate, total phenol, total flavonoid, lycopene, and ascorbic acid contents were assessed at two fruit maturity stages (breaker, red ripe). For both hydrophilic and lipophilic fractions, antioxidant behavior was also evaluated by employing DPPH and FRAP assays. Small-fruit varieties generally possess higher fat and ascorbic acid content, as well as hydrophilic FRAP values as compared to large-fruit ones. In all varieties, lycopene content and lipophilic fraction radical scavenging capacity was considerably higher at red ripe stage. At red ripe stage, all germplasm varieties were clearly and consistently superior in terms of antioxidant activity at the lipophilic fraction owing to enhanced lycopene content. The results emphasize the value of reintroducing germplasm varieties in breeding programs and suggest that local varieties generally encompass high quality features.

Comparison of Nutrient Composition in Grass Carp Ctenopharyngodon idellus Cultured in Spring Flowing Water and in a Routine Pond

Comparison of Nutrient Composition in Grass Carp Ctenopharyngodon idellus Cultured in Spring Flowing Water and in a Routine Pond

Comparison of Nutrient Composition, Quality, and Sensory Differences among Dorper, Domestic Commercial Crossbred and Australian Commercial Crossbred Lamb Meat

ObjectivesThe Dorper sheep breed is gaining popularity in the U.S. because of the general perception that Dorper breed produces lamb meat with greater tenderness, milder flavor, and greater consumer preference in comparison to the wool sheep breeds. However, limited research has been conducted to characterize the genetic effects on lamb meat quality and comparative information on the Dorper sheep breed. Thus, the objective of this study was to compare the nutritional, quality, and sensory attributes among Dorper sheep breed, domestic commercial crossbred (DCC) and Australian crossbred lamb meat.Materials and MethodsA total of 60 untrimmed lamb saddles (NAMP #231) from 3 treatments (Dorper, n = 20; DCC, n = 20; and Australian, n = 20) were purchased from commercial packing plants and warehouses. Lamb saddles from all treatments were aged in cooler (2°C) according to their production dates to achieve an aging time between 29 and 32 d. All aged saddles were frozen (–20°C) until sample preparation. On the sample preparation day, each saddle was cut on a bandsaw to 2.54 cm chops, deboned and trimmed to 0.30 cm subcutaneous fat. The chops were used to measure pH, objective color (L*, a*, and b*), objective tenderness [Warner-Bratzler Shear Force (WBSF)], cook loss (differences in weight between raw and cooked samples) and nutrient analysis (moisture, protein, fat, ash, carbohydrate, and calories). A consumer panel of 120 untrained participants was used to evaluate tenderness, flavor, juiciness, and overall acceptance using a 9-point hedonic scale (1 = Dislike extremely and 9 = Like extremely). A trained panel with 6 trained panelists was used to evaluate flavor intensity, tenderness, and off-flavor intensity using an unstructured line scale anchored at both ends (0 = absence or low intensity of specified attribute, 100 = extreme intensity of specified flavor attribute).ResultsThe DCC lamb meat had lower (P 0.05) in flavor acceptability compared to DCC and Dorper lamb meat. Untrained panelists preferred (P 0.05) were found for L*, a*, b*, cook loss, moisture, fat, ash, calories, juiciness and flavor intensity among the treatments.ConclusionThese results indicated that there are apparent meat quality differences among the 3 lamb meat sources. Overall, consumers preferred DCC lamb meat compared to Dorper and Australian lamb meat. However, factors such as specific genetic makeups, age, and diets were not accounted in this research. Additional research with a more controlled environment is needed to shed light on the true palatability traits of Dorper lamb meat.

Comparison of Nutrient Composition, Quality, and Sensory Differences among Dorper, Domestic Commercial Crossbred and Australian Commercial Crossbred Lamb Meat

ObjectivesThe Dorper sheep breed is gaining popularity in the U.S. because of the general perception that Dorper breed produces lamb meat with greater tenderness, milder flavor, and greater consumer preference in comparison to the wool sheep breeds. However, limited research has been conducted to characterize the genetic effects on lamb meat quality and comparative information on the Dorper sheep breed. Thus, the objective of this study was to compare the nutritional, quality, and sensory attributes among Dorper sheep breed, domestic commercial crossbred (DCC) and Australian crossbred lamb meat.Materials and MethodsA total of 60 untrimmed lamb saddles (NAMP #231) from 3 treatments (Dorper, n = 20; DCC, n = 20; and Australian, n = 20) were purchased from commercial packing plants and warehouses. Lamb saddles from all treatments were aged in cooler (2°C) according to their production dates to achieve an aging time between 29 and 32 d. All aged saddles were frozen (–20°C) until sample preparation. On the sample preparation day, each saddle was cut on a bandsaw to 2.54 cm chops, deboned and trimmed to 0.30 cm subcutaneous fat. The chops were used to measure pH, objective color (L*, a*, and b*), objective tenderness [Warner-Bratzler Shear Force (WBSF)], cook loss (differences in weight between raw and cooked samples) and nutrient analysis (moisture, protein, fat, ash, carbohydrate, and calories). A consumer panel of 120 untrained participants was used to evaluate tenderness, flavor, juiciness, and overall acceptance using a 9-point hedonic scale (1 = Dislike extremely and 9 = Like extremely). A trained panel with 6 trained panelists was used to evaluate flavor intensity, tenderness, and off-flavor intensity using an unstructured line scale anchored at both ends (0 = absence or low intensity of specified attribute, 100 = extreme intensity of specified flavor attribute).ResultsThe DCC lamb meat had lower (P 0.05) in flavor acceptability compared to DCC and Dorper lamb meat. Untrained panelists preferred (P 0.05) were found for L*, a*, b*, cook loss, moisture, fat, ash, calories, juiciness and flavor intensity among the treatments.ConclusionThese results indicated that there are apparent meat quality differences among the 3 lamb meat sources. Overall, consumers preferred DCC lamb meat compared to Dorper and Australian lamb meat. However, factors such as specific genetic makeups, age, and diets were not accounted in this research. Additional research with a more controlled environment is needed to shed light on the true palatability traits of Dorper lamb meat.

Comparison of nutrient composition in wild caught and cultured Cirrhinus molitorella (Valenciennes, 1844)

Proximate body composition and amino acid profile of flesh of wild Cirrhinus molitorella (Valenciennes, 1844) from a reservoir and a river was compared with that of C. molitorella cultured in an aquaculture pond. The results showed the fat content to be highest in C. molitorella caught from reservoir followed by samples from river and lowest in pond cultured fishes. Protein content exhibited the opposite trend. Flesh of C. molitorella from river had optimum protein quality while flesh of fishes from reservoir had the best taste. Flesh of C. molitorella was found to be nutritionally rich and well balanced and its high glutamic acid as well as lysine content made it a superior forage fish for Siniperca chuatsi. Overall, C. molitorella flesh had a more balanced nutritional composition, but lower nutritional value than that of seven other reference fish species.

Comparison of nutrient composition and anti-methanogenic properties of different <i>Rosaceae</i> species

1. Nutrient composition and in vitro digestion parameters of Jerusalem artichoke (Helianthus tuberosus L.) herbage at different maturity stages in horse and ruminant A. Ersahince, K. Kara Journal of Animal and Feed Sciences CrossRef

Finger Millet: An Alternative Crop for the Southern High Plains

In the Southern High Plains, dairies are expanding to take advantage of favorable climatic conditions. Currently, corn (Zea mays L.) and forage sorghum [Sorghum bicolor (L.) Moench] are the two major crops grown in the region to meet silage demands for the expanding dairy industry, but they have relatively large water requirements of about 840 and 690 mm, respectively, to achieve desirable results. With rising energy costs and declining water levels in the underlying Ogallala Aquifer, crops that use less water, like finger millet (Eleusine coracana (L.) Gaertn) could become alternate forage crops for dairies to corn or forage silage. In this study, we evaluated the adaptability of five finger millet accessions to the Southern High Plains and compared nutritional quality of their forage to that of corn and sorghum. Results indicated that finger millet can be grown in the Southern High Plains. Comparison of nutrient composition has shown that the quality of finger millet is relatively higher than that of corn and sorghum in terms of calcium, potassium, and phosphorus levels in their forage. However, potential forage yield of most commonly grown corn and sorghum in the region is higher than that of finger millet. Therefore, finger millet may provide a unique opportunity to improve the dairy-fed silage quality by mixing it with corn or sorghum silage while meeting the growing regional forage demand. Further field research is needed to measure its water requirements in the Southern High Plains.

Comparison of Nutrient Composition and In vitro Digestion Characteristics of Four Forage Legumes from Two Agro-Ecological Zones of Rwanda

Comparison of Nutrient Composition and In vitro Digestion Characteristics of Four Forage Legumes from Two Agro-Ecological Zones of Rwanda

Comparison of Nutrient Composition and in vitro Digestion Characteristics of Four Forage Legumes from Two Agro-Ecological Zones of Rwanda

Comparison of Nutrient Composition and in vitro Digestion Characteristics of Four Forage Legumes from Two Agro-Ecological Zones of Rwanda

Comparison of nutrient composition in kernel of tenera and clonal materials of oil palm (Elaeis guineensis Jacq.)

Nutritive information about oil palm kernel is scarce, especially on the composition of sugars and water-soluble vitamins. This study aims to evaluate both tenera and clonal materials for their proximate composition, fatty acid profile, amino acid composition, sugar, mineral and water-soluble vitamin contents. The tenera material had a higher moisture, fat and fibre content as compared to the clonal material, whereas protein, carbohydrate and ash content were higher in the clonal material. The major fatty acid constituents in palm kernel oil were lauric acid, myristic acid and oleic acid. The palm kernel proteins were deficient in lysine and tryptophan but rich in glutamic acid, arginine and aspartic acid. Sucrose was the most abundant sugar in palm kernel. The mineral analysis of the samples showed high levels of potassium, phosphorus, magnesium, calcium and manganese, while niacin was the water-soluble vitamin present at the highest concentrations in palm kernel.

Comparison of nutrient composition and of enzyme activity in purple, green, and white eggplants

Comparison of nutrient composition and of enzyme activity in purple, green, and white eggplants