Niacin Content Research Articles

Characterization of Hanwoo Bovine By-products by Means of Yield, Physicochemical and Nutritional Compositions.

Though the edible bovine by-products are widely used for human consumption in most countries worldwide but the scientific information regarding the nutritional quality of these by-products is scarce. In the present study, the basic information regarding the yields, physicochemical and nutritional compositions of edible Hanwoo bovine by-products was studied. Our results showed that the yields, physicochemical and nutritional composition widely varied between the by-products examined. The highest pH values were found in rumen, reticulum, omasum and reproductive organ. Heart, liver, kidney and spleen had the lowest CIE L* values and highest CIE a* values. Liver had the highest vitamin A, B2 and niacin contents whereas the highest B1 and B5 contents were found in kidney. The highest Ca content was found in rumen, reticulum, omasum, head and leg while the highest Mn and Fe contents were found in rumen, omasum and spleen, respectively. Liver had the highest Cu content. Total essential amino acids (EAA)/amino acids (AA) ratios ranged between the by-products from 38.37% to 47.41%. Total polyunsaturated fatty acids (PUFA) levels ranged between the by-products from 2.26% to 26.47%, and most by-products showed favorable PUFA/SFA ratios. It is concluded that most of by-products examined are good sources of essential nutrients and these data will be of great importance for promotion of consumption and utilization of beef by-products in future.

End-use quality characteristics of hermetically stored paddy

Four paddy varieties (Bg 352, Bg 300, Bg 358 and Bg 360) were stored in hermetic IRRI bags and common woven polyethylene bags (polybags) at room temperature either uninfested or infested with rice weevils (Sitophilus oryzae (L.)). After 9 months of storage, samples were tested for insect mortality, gas contents, moisture content (m.c.), thousand grain mass (TGM), porosity, hardness, whiteness, total milled rice yield (TMR), head rice yield (HRY), gelatinization temperature, amylose (AC), crude protein (CP), crude fat, free fatty acid (FFA), thiamine and niacin contents and sensory characteristics. These properties after storage were compared with their initial condition. The oxygen content dropped from 21% to 7% and 13.8% for infested and uninfested IRRI bag samples, respectively. The results showed that m.c., of the IRRI bag samples increased significantly (P < 0.05) by 5% when compared to the initial sample but it increased by 15% in polybag stored samples. After 9 months, dry matter loss (DM) was 65% higher in polybag than IRRI bag samples. Highest DM loss was observed in Bg 300 and the lowest DM loss was observed in Bg 358 and Bg 360. Paddy samples stored in IRRI bags showed reduced whiteness compared to polybag stored samples. Storage in IRRI bags significantly increased (P < 0.05) TMR, HRY, AC and sensory values compared to polybag samples. However, paddy samples stored in polybags significantly increased (P < 0.05) their CP and FFA contents while decreasing sensory values, thiamine and niacin contents. The FFA value of polybag samples was 2.5 times higher than IRRI bag samples. Hermetic storage of dry paddy improved overall paddy quality but different end-use quality parameters were observed in the two paddy grain types of short round (Bg 352 and Bg 300) or intermediate bold (Bg 358 and Bg 360).

Utilisation of non-traditional forms of cereals in bakery production

One form of common wheat with yellow coloured grain, two forms of emmer wheat, and two forms of barley with hulless grain were used for the preparation of bread with enhanced nutritional quality. The following mill products were prepared from the cereal grains: wholemeal flour, break flour, barley grits, and break bran. The contents of thiamin, niacin, pyridoxine, total polyphenols, and total dietary fiber were studied in these raw materials and bread samples. Further, in the bread samples, the antioxidant activity was assessed and sensory evaluation was performed. As a result, the utilisation of the non-traditional forms of cereals improved nutrient contents of bread while maintaining very good sensory characterising and processing quality.

Changes in some nutritional components of soymilk during fermentation by the culinary and medicinal mushroom Grifola frondosa

Soymilk was fermented by Grifola frondosa and the changes in the contents of polysaccharide, oligosaccharide, crude protein, B-vitamins, free amino acids and isoflavones were analyzed. Polysaccharide and free amino acids were increased by the fermentation of G. frondosa while crude protein was reduced. The flatulence factor (e.g. stachyose and raffinose) was significantly decreased and the contents of raffinose and stachyose were decreased from 1.44 g l−1 and 2.10 g l−1 to 0.75 g l−1 and 0.04 g l−1, respectively. The contents of thiamin and niacin were increased by the fermentation of G. frondosa from 3.27 mg l−1 and 3.84 mg l−1 at the beginning to 10.82 mg l−1 and 8.74 mg l−1 after 144 h of fermentation, respectively. Some isoflavone glycosides were converted to aglycones and the content of daidzein was increased by the fermentation of G. frondosa. The results suggested fermentation by G. frondosa could improve the acceptability and health properties of soymilk.

Physicochemical, Nutritional and Functional Properties of the Epicarp, Flesh and Pitted Sample of Doum Fruit (&lt;i&gt;Hyphaene&lt;/i&gt;&lt;i&gt; &lt;/i&gt;&lt;i&gt;T&lt;/i&gt;&lt;i&gt;hebaica&lt;/i&gt;)

In this study, the physicochemical, nutritional and functional properties of epicarp, flesh and pitted samples of doum fruit (Hyphaene thebaica) were assessed. Results on carbohydrate content revealed that the flesh, pitted fruit and epicarp samples contained 72.50%, 65.61% and 44.17% respectively. Total fiber was highly concentrated in the epicarp accounting for more than 40%. It was further revealed that the fruit contained substantial amounts of essential minerals as follows: sodium 364.7 mg/100 g, calcium 284 mg/100 g and iron 12.18 mg/100 g in the epicarp while the following were contained in the flesh part of the fruit: potassium 2947.6 mg/100 g, magnesium 185.62 mg/100 g and phosphorus 154.6 mg/100 g. Vitamin content was determined by RP-HPLC and the results showed that doum fruit is a good source of vitamin B-complex which was found it at high portion in epicarp with the variance of 3.6 mg/100 g in niacin (B3) content to 13.6 mg/100 g in pyridoxine (B6) content. Monosaccharide content was determined by using HPAEC-PAD and the results showed that the flesh of the doum fruit is a good source of glucose and fructose. There was a significant difference in color parameters between samples. Bulk density results were 0.73, 0.75 and 0.95 mg/ml for epicarp, pitted fruit and flesh respectively. It can be concluded that the doum fruit contained essential nutrients and functional properties which can be exploited for various useful applications.

The evaluation of selected shellfish as a source of niacin in nutrition and therapy of modern human

Abstract Introduction The presence of fish and seafood in the diet of people at high risk of heart disease, pregnant women and the elderly is conducive to the preservation of health. Food originating from the sea is a good source of niacin and should be consumed by all, regardless of age and/or physiological state. Therefore, it is recommended by physicians and nutritionists. Aim The aim of this study was to determine the content of niacin in selected seafood and to evaluate these products as a potential source of niacin. Material and methods The content of niacin was determined by the microbial method. The vitamin was extracted from the analyzed samples using enzymatic hydrolysis. Results A portion of 100 g seafood implements the standard daily requirement in range of 4.43%–8.21% for women and 3.88%–7.19% for men, respectively. Discussion Fish and seafood consumption has a tendency to increase all over the world, whereas in some countries (Poland) it persists insufficient with a declining tendency. Considering high nutritive value, the analyzed shellfish are recommended as valuable ingredient of diet. Increased consumption of seafood might contribute to reduce the risk of civilization diseases morbidity. Conclusion The niacin analysis that was conducted showed differences between the various types of seafood. Among the analyzed seafood, the best source of niacin came from the meat of clams.

The effect of infrared stabilized rice bran substitution on B vitamins, minerals and phytic acid content of pan breads: Part II

The effect of replacing wheat flour by infrared stabilized rice bran (SRB) at the levels of 2.5, 5.0 and 10.0% on the content of thiamine, riboflavin, niacin, pyridoxamine, pyridoxine, minerals and phytic acid in white wheat, wheat bran, and whole grain wheat breads was investigated. The incorporation of SRB significantly increased the amount of the noted B vitamins, especially niacin, in all bread types (p < 0.05). Zinc, iron, potassium and phosphorus levels of the breads increased gradually and significantly with the inclusion of SRB (p < 0.05). Moreover, phytic acid content of the breads increased proportional to the SRB substitution dose (p < 0.05).

To Study the Adoption Level of Rural Women after getting Training on Mushroom Cultivation

Oyster mushrooms are the third largest cultivated mushroom in the world. China is the world leader in oyster production, contributes nearly 85 per cent of the total world production of about a million tons (Das and Kalita, 2006). The economic importance of the mushroom lies primarily in its use a food for human consumption. Mushroom cultivation can directly improve livelihoods through economic, nutritional and medicinal contributions. Mushroom is a popular food due to their special flavour, nutritive value and medicinal properties. It is rich in vitamin C and B complex and the protein content varies between 1.6 to 2.5 per cent. It has most of the mineral salts required by the human body. The niacin content is about ten times higher than any other vegetables. It has been reported by Rop et al. (2009) and Manikandan (2010). They provide high quality fats and low in carbohydrates and cholesterol, which is ideal for reducing body weight (Qumio et al., 1990)

To Study the Adoption Level of Rural Women after getting Training on Mushroom Cultivation

Oyster mushrooms are the third largest cultivated mushroom in the world. China is the world leader in oyster production, contributes nearly 85 per cent of the total world production of about a million tons (Das and Kalita, 2006). The economic importance of the mushroom lies primarily in its use a food for human consumption. Mushroom cultivation can directly improve livelihoods through economic, nutritional and medicinal contributions. Mushroom is a popular food due to their special flavour, nutritive value and medicinal properties. It is rich in vitamin C and B complex and the protein content varies between 1.6 to 2.5 per cent. It has most of the mineral salts required by the human body. The niacin content is about ten times higher than any other vegetables. It has been reported by Rop et al. (2009) and Manikandan (2010). They provide high quality fats and low in carbohydrates and cholesterol, which is ideal for reducing body weight (Qumio et al., 1990)

Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?

SummaryThe content of tocopherols, B vitamins, as well as free soluble, soluble conjugated and insoluble bound phenolic compounds was determined in untreated, steeped and sprouted wheat grains. Antioxidant capacity of whole wheat grains and their phenolic fractions was also evaluated. Sprouting significantly increased the levels of tocopherols, niacin, riboflavin, as well as free and bound phenolic compounds improving nutritional value and antioxidant capacity of wheat grains/flour. After sprouting for 5 days, the content of total phenolics, flavonoids and ferulic acid calculated as the sum of its fractions was increased by 9.9, 30.7 and 21.6%, respectively. The content of α‐, β+γ‐ and δ‐tocopherols was increased for 3.59‐fold, 2.33‐fold and 2.61‐fold respectively, while the content of niacin, as predominant B vitamin, was increased for 1.19‐fold after sprouting. The total antioxidant capacity of untreated, steeped and sprouted whole wheat grains was 19.44, 20.37 and 22.70 mmol Trolox Eq/kg, respectively. Sprouted wheat, as a rich source of bioavailable phytochemicals, should be used to improve the nutritional quality of food.

멸치, 어묵, 다시마 및 무 조리 후 국물의 영양성분 분석

This study was undertaken to evaluate the change of major nutrient components in boiled broth of anchovy, fish paste, sea tangle, and radish subjected to the boiling processing. The crude protein, fat, ash, and carbohydrates in anchovy boiled broth were 0.1%, 0.04%, 0.1%, and 0% respectively as against 0.04%, 0.1%, 0.2%, and 0.4% in fish paste boiled broth. The protein content in the anchovy boiled broth, the fat and carbohydrate in the fish paste boiled broth, and the ash in the sea tangle boiled broth were high. Major components of the minerals were sodium plus potassium and the boiled broth in anchovy and fish paste had the contents of 19.41 plus 16.19 and 76.77 plus 10.41 mg, respectively. Especially, the potassium in boiled broth of the sea tangle was shown the highest content of 85.94 mg. The Vitamin B1 content in all broth samples were below 0.01 mg per 100 g edible portion. In the case of the B2 content, the anchovy boiled broth had 0.03 mg per 100 g edible portion. On the other hand, the niacin content of the boiled broth on a wet weight basis was detected at an average 0.1 mg. Vit. A, C, tocopherol, and cholesterol was not detected in the boiled broth of any of the subjects. As a result of applying the data of boiled broth in the fish paste soup instead of anchovy and sea tangle which are non-edible, the calcium, dietary fiber, and vitamin A were shown to have a difference of less than 50%.

Variability in Nutritional Traits in Tetrapleura tetraptera (Schum and Thonn.)Taub. From Cross River State, Nigeria

2 Abstract: Tetrapleura tetraptera (Schum. and Thonn.) is highly valued for its nutritional and medicinal attributes. However, the plant grows wild in the forest and is getting gradually wiped out with no substantial conservation or breeding efforts made. For any meaningful progress to be made in this direction, the nature of variation in this crop must be ascertained. In this study, dry pods of twenty accessions of Tetrapleura tetraptera collected from six local government areas in Cross River State were evaluated for variation in nutrient and phytochemical composition. Genetic component analysis showed that these attributes had more genetic than non-genetic factors contributing to the variability which indicates considerable scope for selection among the studied accessions. High estimates of broad sense heritability with relatively high genetic advance were obtained for saponin, riboflavin and niacin contents, indicating that these attributes were under the control of additive gene effect. Therefore, the plant can be improved with respect to these attributes through direct selection. Principal Component Analysis showed that all the attributes examined contributed maximally to the observed diversity among these accessions. Four clusters emerged with the following accessions: AKA3 from cluster1, IKM1 from cluster3, AKP3 from cluster2, AKP5 from cluster3 and BOK1 from cluster 4 identified as superior based on multiple trait performance suggesting that selection of superior accessions may be carried out for more than one trait. This technique will broaden the genetic base of T. tetraptera germplasm for domestication and varietal development.

Influence of Altitude Variation on Trigonelline Content during Ontogeny of Coffea Canephora Fruit

Trigonelline is a nicotinic acid related alkaloid abundant in coffee beans. The influence of altitude variations on trigonelline and its precursor nicotinic acid content of beans of Robusta coffee plants that collected from different elevations were investigated. Both nicotinic acid and trigonelline contents were always higher at all stages of coffee fruit ontogeny from plants grown at higher elevations. Maximum nicotinic acid and trigonelline content of 5.164 ± 0.131 mg and 975.8 ± 7.24 m g/100 g Fresh weight respectively was evident in stage V seeds (9 months DAF) of high altitude collected samples.

Vitamīnu satura izmaiņas pilngraudu rudzu maizes ražošanā / Changes in Vitamin Content during the Whole Grain Rye Bread Processing

Abstract Whole grain rye bread is a historically rich item in Latvian culture, and Latvians are rightly proud of the rye bread tradition they have cultivated. Much international research has shown that regular intake of rye bread positively influences the consumer health. Latvia has a long history of rye bread preparation, but lacks information about changes in vitamin content during the manufacturing process - from the beginning of baking till the end product - bread. The aim of the study was to investigate the changes in vitamin content during the whole grain rye bread production process. The object of the research work: traditional Latvian whole grain rye bread, the dough of which is prepared with scald and natural yeast and then baked in a wood-fired clay oven. AOAC standard methods were used to determine the content of thiamine (B1 vitamin), riboflavin (B2 vitamin), niacin (B3 vitamin), and α-tocopherol (E vitamin). The content of vitamins was analyzed in whole grain rye flour, leavened rye flour dough, and rye bread baked for 30, 45, 60 and 75 minutes. Bread crust and crumb were analyzed separately. The content of B complex vitamers in whole grain rye flour and bread was determined using LC-MS combined with stable isotope dilution assay. The study showed that whole grain rye bread contains a wide range of B complex vitamins. During the whole grain rye bread processing it was observed that, compared to vitamin content in flour, thiamine content reduced by 36%, but content of riboflavin, niacin and α-tocopherol increased by 53%, 40% and 6% respectively.

Investigation of isotope dilution mass spectrometric (ID-MS) method to determine niacin in infant formula, breakfast cereals and multivitamins

An isotope dilution LC/mass spectrometric (ID-LC/MS) method was developed as a candidate reference method for the accurate determination of niacin in infant formula, breakfast cereals and multivitamin. After spiking nicotinamide-d4 as an internal standard, infant formula and breakfast cereal samples were hydrolysed under alkaline condition. Samples were then analysed in SRM mode to detect nicotinic acid and nicotinic acid-d4 at m/z 124→80 and 127→84, respectively. In the case of multivitamin sample that contains mainly free nicotinamide, LC/MS monitored nicotinamide and nicotinamide-d4 at their SRM channels of m/z 123→80 and m/z 127→84, respectively, after simple extraction. The repeatability and reproducibility were tested for the validation of the developed ID/LC–MS method. Additionally, the developed analytical method was applied to determine total niacin contents in homogenised infant formula, homogenised multivitamin, and commercially available products including different types of infant formula, breakfast cereals, and multivitamin tablets.

Phytochemical, Antioxidant and Nutrient Analysis of Medicinal Rice (&lt;I&gt;Oryza Sativa L.&lt;/I&gt;) Varieties Found in South India

Ten medicinal rice cultivars collected from South Indian states were investigated and compared for their phytochemical composition, nutrient content, antioxidant activity and reducing power. From the phytochemical analysis, Kullakar showed the highest flavonoid (176 ± 6.12 g/mL) content, whereas Njavara yellow had the highest phenol (152 ± 3.80 g/mL) content. The antioxidant properties and reducing power of the rice varieties were found out. Ambimohar and Njavara yellow showed the highest reducing power and Ambimohar had the highest antioxidant property. The total protein content was high in Njavara yellow (10.92 ± 0.28%). Hakkalasali, Njavara black and Chennellu showed the highest carbohydrate content (74.5 ± 2.65%). The medicinal rice Kullakar showed high thiamine content (0.53 ± 0.01 mg/100 g), while the riboflavin and niacin content was high in Karikalaveya (0.08 ± 0.01 mg/100 g and 16 ± 0.58 mg/100 g respectively). The present study shows that the ten medicinal rice cultivars possess phytochemical, anti-oxidants and nutrient content which is at par with or higher than Njavara.

A study on the nutritional status and effect of iron and calcium intervention in Korean preschool children

In a previous study, the Fe, Ca, Zn, niacin contents of preschool children were found to be deficient. Therefore, in this study, Fe and Ca were supplied through 4 different diet types: A, B, C, and D (A : Fe 0.63mg, Ca 27.5mg, B : Fe 15mg, Ca 232mg, C : Fe 30mg, Ca 232mg, and D : Fe 15mg, Ca 462mg). In total, 135 childrenˈs blood samples were analyzed in order to determine anemia status. Ferritin levels increased significantly in the group fed B, C, and D (Fe and Ca supplemented) but not in group A (p&lt;0.05). Children with ferritin levels less than 20 ng/ml before intervention showed a significant increase after intervention, and ferritin levels significantly increased in the group supplied Fe 30mg and Ca 232mg (C group). Ferritin levels decreased in children with ferritin levels higher than 30 ng/ml before intervention. Therefore, intervention was not necessary for children whose ferritin levels were high enough before intervention. Children with Hb levels less than 12g/dl showed a significant decrease, but children who were supplemented with 30mg of Fe did not show a significantly higher level of Hb than those supplemented with 15mg of Fe. The value of Fe saturation(%) was significantly increased by 15.2% in children with transferrin Fe saturation(%)&lt;20% after intervention of Fe 15mg &amp; Ca 232mg, but the saturation of Fe was rather decreased by the intervention of Fe 30mg &amp; Ca 232 mg or Fe 15 mg &amp; Ca 464mg(C and D groups). The mean value of TIBC was in the normal range after intervention, and there was no significant difference among the groups. Therefore, Fe intervention increased ferritin, Hb, transferrin, and Fe saturation, and TIBC levels in anemic children.Grant Funding Source: Sahmyook University

Effect of Germination and Probiotic Fermentation on pH, Titratable Acidity, Dietary Fibre, β-Glucan and Vitamin Content of Sorghum Based Food Mixtures

Sorghum is an ancient, drought resistant cereal grain, often grows in semi-arid conditions where other cereal grains cannot. Lactic acid fermentation has been shown to improve the nutritional value of sorghum and the low pH generated during fermentation protects these foods against the growth of pathogenic bacteria. The present study has been planned to see the effect of germination and probiotic fermentation in enhancing the nutritional value of sorghum. Two types of food mixtures were developed using raw and germinated sorghum flour along with whey powder and tomato pulp in 2:1:1 proportion (w/w). The developed food mixtures were mixed with water, autoclaved, cooled and fermented at 37°C for 12 h with Lactobacillus acidophilus curd containing 106 cells/ml. These food mixtures were analysed for pH, titratable acidity, dietary fiber, β-glucan and vitamin content. Fermentation significantly reduced the pH and simultaneously increased the titratable acidity of germinated as well as non germinated food samples. Insoluble and total dietary fiber content increased significantly by fermentation (p<0.05), however, soluble fiber content decreased significantly. β-glucan content reduced significantly (p<0.05) in fermented sorghum based food mixture. The thiamine, riboflavin and niacin content increased significantly on fermentation (p<0.05) in both germinated and non germinated food mixture. This study has significance in terms of improving the nutritional quality of sorghum through probiotic fermentation.

발효시간이 뽕잎차 구성성분에 미치는 효과

Morus alba (Mulberry) leaves were exposed to fermentation for varying amounts of time: no fermentation (0 min, MANF), medial fermentation (10 h, MAMF), and full fermentation (24 h, MAFF). The chemical compositions of the teas were determined and compared with those of commercial Camellia sinensis teas. The results showed that mulberry leaf teas contained significantly higher amounts of ash and fat than Camellia sinensis tea. Compared with Camellia sinensis teas, all mulberry leaf teas contained significantly more total free amino acids (24.26~54.25㎎ L-glutamic acid equivalent g^-1), but the concentration of caffeine was relatively low for mulberry leaf teas. High thiamine, riboflavin, and niacin contents were found in all mulberry leaf teas, but ascorbic acid and pyridoxine were found at higher levels in Camellia sinensis teas than in mulberry leaf teas. Color measurements demonstrated that mulberry leaf tea infusions generally had lower a* (greenness) and b* (yellowness) values than Camellia sinensis tea infusions. All infusions exhibited low turbidity levels (less than 10%). The contents of total phenols were measured as 71.8 and 74.9㎎ 100 ㎖^-1 infusion in MANF and MAFF, respectively, but the MAMF tea infusion showed significantly lower total phenols (64.6㎎ 100㎖^-1 infusion). The total flavonoid contents of mulberry leaf tea infusions were lower (8.9~20.6㎎ 100 ㎖^-1 infusion) than those of Camellia sinensis teas and thus had lower antioxidant capacities (DPPH: 326.8~526.9 μM trolox equivalent g^-1 and FRAP: 364.6~387.6 μM trolox equivalent g^-1) than Camellia sinensis teas. The amounts of Υ-aminobutyric acid (GABA) and rutin were higher in fermented mulberry leaf teas; the level of GABA increased with increasing fermentation time and the content was highest in MAFF, but rutin content was highest in MAMF.

Effect of gamma irradiation on physicochemical properties, proximate composition, vitamins and antinutritional factors of the tribal pulse Vigna unguiculata subsp. unguiculata

SummaryEffect of gamma irradiation on Vigna unguiculata subsp. unguiculata seeds (maroon‐coloured seed coat) at various doses (2, 5, 10, 15 and 25 kGy) on the physicochemical properties, proximate composition, vitamins (niacin and ascorbic acid) and antinutritional factors were analysed. No significant changes were recorded in the physicochemical properties of irradiated seeds. Gamma irradiation resulted in a significant increase in crude protein, while the crude lipid, crude fibre and ash contents resulted in a dose‐dependent decrease. Gamma‐irradiated seeds presented a significant decrease in the ascorbic acid and niacin content. Irradiation processing significantly reduced the level of L‐DOPA, phytic acid, hydrogen cyanide, trypsin inhibitor activity, oligosaccharides and lectins. The total free phenolics, tannins and in vitro protein digestibility on irradiation showed a significant dose‐dependent increase. Gamma irradiation seems to be a good procedure to improve the quality of legume seeds from the nutritional point of view.