Dry Extract Content Research Articles

Determination of the nutritional potential and valorization of saffron (Crocus sativus L.) wastes as an antioxidant agent in ruminant feeding: in vitro and in vivo studies.

Saffron (Crocus sativus L.) is a plant known for its diverse medicinal and nutritional properties, which has adapted well to arid and semi-arid regions of the world, particularly in the Middle East. Research on saffron wastes (SW) as a dietary additive for small ruminants is limited. Therefore, two primary experiments were designed to evaluate the nutritional potential of SW. In the first trial, the nutritional value of SW collected from various regions in northeast Iran was assessed through proximate analysis and in vitro procedures. In the second trial, the effects of incorporating SW (a 1: 1 mixture from all regions, w: w) at two levels (30 and 60g/day) into the diets of Afshari male lambs were investigated in comparison to a control diet. Except for dry matter and ether extract contents, other chemical and mineral compounds varied among the SW collected from different regions. The samples displayed diversity in potential gas production and estimated dry matter intake (DMI). In the in vivo experiment, DMI, nutrient digestibility, and most blood metabolites were not significantly affected by the addition of SW; however, malondialdehyde, total antioxidant capacity, and cholesterol levels were respectively decreased, increased, and decreased in lambs fed 60g SW/day compared to the control group. Overall, SW collected from various regions demonstrated different nutritional values. Although the dietary inclusion of SW at the level of 60g/day did not adversely effect on DMI, nutrient digestibility, or certain blood metabolites, it is suggested for its potential improvement in lambs' health indicators. Long-term studies are recommended for future SW evaluation in vivo.

Influence of Heat Treatment and Lactic Acid Fermentation on the Physical and Chemical Properties of Pumpkin Juice.

Pumpkin is a highly nutritious plant, rich in valuable nutrients that benefit human health. Due to the high perishability of this fruit, the production of pumpkin juice is a practical way to use it effectively. Recently, fermented vegetable juices have been used as a dairy alternative due to their nutritional and potential probiotic properties. This study investigated the fermentation of pumpkin juice using different strains of lactic acid bacteria (LAB), with and without heat treatment. The effects of fermentation on microbial growth, pH, acidity, extract, sugars, carotenoids, polyphenols, and antioxidant properties were analyzed. The heat-treatment process did not greatly impact the dry matter content, pH, acidity, extract, or sugar content. However, it led to a reduction in carotenoid and polyphenol levels. During fermentation, there was a consistent decrease in pH and an increase in total acidity, with no noticeable differences between bacterial strains regarding their influence on these parameters. The study revealed that there were no distinctions between LAB strains in their effects on pH, acidity, and carotenoid content in fermented pumpkin juice. Nonetheless, both L. sakei and L. plantarum proved to be effective in the fermentation process, with L. sakei demonstrating greater adaptability. The expected pH, acidity, and sugar content changes were consistently observed throughout the fermentation process. Overall, results confirm the efficacy of the used Lactobacillus strains in fermenting pumpkin juice and highlight the potential impact of heat treatment on the nutritional composition of the juice. The purpose of thermal processing of pumpkin juice, which is conducted with lactic acid fermentation, is crucial for the food industry. It extends the product's shelf life, improves its nutritional and taste profiles, and guarantees its microbiological safety.

Sanguisorba officinalis L. ethanolic extracts and essential oil - chemical composition, antioxidant potential, antibacterial activity, and ex vivo skin permeation study.

Sanguisorba officinalis L. is classified as a medicinal plant and used in traditional medicine. The root of this plant is mainly used as a medicinal raw material, but the above-ground parts are also a valuable source of health-promoting biologically active compounds. The study aimed to evaluate the antioxidant activity and total polyphenol content (TPC) of extracts prepared in 70% and 40% aqueous ethanol solution (dry extract content 50-500g/L) from the aerial parts of S. officinalis. The essential oil was isolated from the tested raw material, and its composition was determined using GC-MS. Ethanolic extracts and essential oil have been tested for antibacterial activity. The extract in 70% v/v ethanol (dry extract content: 500g/L) was subjected to HPLC analysis for the content of selected phenolic acids and an ex vivo skin permeation study. The ability of these metabolites to permeate and accumulate in the skin was analysed. Extracts prepared at both ethanol concentrations showed similar antioxidant activity and TPC. Depending on the method, concentration of solvent, and dry extract content (50-500g/L), the activity ranged from 1.97 to 84.54g Trolox/L. TPC range of 3.80-37.04gGA/L. Gallic acid (424mg/L) and vanillic acid (270mg/L) had the highest concentrations among the phenolic acids analysed. Vanillic acid (10μg) permeates the skin at the highest concentration. The highest accumulation in the skin was found for 2,5-dihydroxybenzoic acid (53μg/g skin), 2,3-dihydroxybenzoic acid (45μg/g skin), and gallic acid (45μg/g skin). The tested ethanolic extracts exhibited antibacterial activity. Samples with a dry extract concentration of 500g/L showed the largest growth inhibition zones. The most sensitive strains to these extracts were P. aeruginosa (24mm), S. lutea (23mm), and S. pneumoniae (22mm). The smallest inhibition zones were observed for B. subtilis (17mm). The essential oil showed weaker antimicrobial activity (growth inhibition zone 8-10mm). The GC-MS method identified 22 major components of the essential oil, including aliphatic hydrocarbons, unsaturated terpene alcohols, aliphatic aldehydes, unsaturated and saturated fatty acids, sesquiterpene, phytyl ester of linoleic acid, nitrogen compound, phytosterol, terpene ketone, phenylpropanoids, aliphatic alcohol, diterpenoid, aromatic aldehyde, and aliphatic carboxylic acid. The conducted research has shown that ethanolic extracts from Sanguisorbae herba are a valuable source of compounds with antibacterial and antioxidant potential, including phenolic acids. The fact that selected phenolic acids contained in the tested extract have the ability to permeate and accumulate in the skin provides the basis for conducting extended research on the use of extracts from this plant raw material in cosmetic and pharmaceutical preparations applied to the skin.

Development of products with extended shelf life

The goal of the research is to evaluate the flavor and rheological compositions formed in the process of structuring gel-like solutions of various concentrations into individual processes of the technological scheme for the production of semi-finished products and complex interaction in the structure of the finished product, taking into account the use of gelling agents and dietary supplements. The article presents some features of the flow of physicochemical reactions that make it possible to describe the dynamics of the interaction of nutrients in the formed binary compositions of carbohydrate-fat structures of plant systems in the technological process.Methods. To carry out the tests, the potentiometric method was used and the pH of each sample was determined using the Expert-001-3pH device. Determinations of sugars were carried out according to GOST 8756.13-87 using the permanganate method; dry substances according to GOST 31640-2012; organoleptic assessment according to GOST ISO 6658–2015. Samples of semi-finished products containing 25–30% fruit and citrus juices, 0.1–0.5% freeze-dried aromatic plants, 0.3–0.5% berry or vegetable powders, 0.3–0.6% spices were the objects of the research.The results. It has been established that the use of cellulose and glycerin in the formulation of carbohydrate-fat binary compositions based on fruit, citrus juices, berry or vegetable powders and spicy-aromatic raw materials contributes to the formation of an elastic, delicate film structure and a complex of flavoring and aromatic substances, depending on the type of raw materials and VAD used. With an increase in the concentration of cellulose, the films become denser, and in combination with the main raw materials (juice, powders, spices), the amount of dry substances and extract content increase, the films become opaque and less elastic. It has been found that in all samples, with an increase in spicy-aromatic raw materials, the number of inclusions increases and the films acquire a mosaic appearance. For clarity of experiments, graphs of the dependence of the type of main raw material and VAD on the concentration of the recipe composition and the formation of the flavor and aromatic range have been presented.Conclusion. The experimental data and dependencies obtained will be useful when considering more complex processes of mass transfer, sucrose inversion, and destruction of protein-carotenoid complexes. The perception of flavor and density of edible films is complex: the balance between sweetness, extractivity and threshold values of sensory characteristics are the main criteria for the organoleptic quality of the films being developed. It increases with the concentration of VAD and the type of juices or powders used. A richer and more pronounced taste appears.

Multigene phylogeny, bioactive properties, enzymatic and dye decolorization potential of selected marine fungi from brown algae and sponges of Mauritius

Marine fungi represent an important proportion of the microbial diversity in the oceans. They are attractive candidates for biotechnological purposes and industrial applications. Despite an increasing interest in mycology, marine fungi associated with sponges and algae have been poorly studied in Mauritius. The objectives of this study were to: 1) use multigene phylogenetic analyses to identify isolated marine fungi; 2) determine the differences in the antimicrobial and antioxidant properties of the fungal extracts; and 3) assess their enzyme activities and dye decolorization potential. Five fungal isolates viz Aspergillus chevalieri, Aspergillus iizukae, Aspergillus ochraceus, Exserohilum rostratum and Biatriospora sp. were identified based on phylogenetic analyses. There was no significant difference in the antimicrobial properties of the liquid and solid media extracts unlike the antioxidant properties (p < 0.05). The solid media extract of Aspergillus chevalieri (F2-SF) had a minimum inhibitory concentration of 0.156 mg/ml against Staphylococcus aureus while Aspergillus ochraceus (F25-SF) had a minimum inhibitory concentration of 0.313 and 2.5 mg/ml against Enterococcus faecalis and Salmonella typhi. The solid media extract of Biatriospora sp. (F34-SF) had a minimum inhibitory concentration of 0.195 and 1.563 mg/ml against Bacillus cereus, Escherichia coli and Enterobacter cloacae. An IC50 of 78.92 ± 4.71 μg/ml in the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging assay, ferric reducing antioxidant power (FRAP) value of 11.17 ± 0.20 mM Fe2+/g dry weight extract (DWE) and total phenolic content 360.35 ± 10.31 mg GAE/g DWE was obtained with the solid media extract of Aspergillus chevalieri (F2-SF). Aspergillus ochraceus (F25-SF) and Biatriospora sp. (F34-SF) solid media extracts showed lower IC50 values in the DPPH assay and higher total phenolic content as compared to the liquid media extracts. Aspergillus chevalieri was a good producer of the enzymes DNAse and lipase and had maximum percentage dye decolorization of 79.40 ± 17.72% on Congo red. An enzymatic index ≥ 2 was found for the DNAse and lipase and the maximum percentage dye decolorization of 87.18 ± 3.80% was observed with Aspergillus ochraceus on Methylene blue. Regarding Biatriospora sp., it was a moderate producer of the three enzymes amylase, DNAse and protease and had a maximum dye decolorization potential of 56.29 ± 6.51% on Crystal violet. This study demonstrates that Mauritian marine fungi possess good bioactive properties, enzymatic and dye decolorization potentials, that can potentially be considered for use in pharmaceutical and industrial applications.

Chemical composition, fatty acid profile, antioxidant content, and microbiological loads of lesser mealworm, mealworm, and superworm larvae

In the last decade, great attention was placed on insects to increase feed-food production without negatively affecting the environment. In this research study we compare three different insect species (Alphitobius diaperinus, Tenebrio molitor, and Zophobas morio - lesser mealworm, mealworm, and superworm), fed the same substrate, on the chemical composition, fatty acid (FA) profile, antioxidant content, and microbiological loads. Superworm larvae show higher dry matter (38.06%) and ether extract (17.65%) contents followed by mealworm and lesser mealworm larvae (32.77%, 27.11% and 13.86%, 10.78%, respectively). No differences were detected in the crude protein and ash content. Superworm larvae showed the highest content of SFA (41.43% vs 39.16% and 28.52% of total FA, in lesser mealworm and mealworm, respectively), while mealworm larvae were the richest in MUFA (40.61% vs 34.38% and 32.98% of total FA, in super and lesser mealworm, respectively) and PUFA (29.05% vs 22.29% and 21.21% of total FA in super and lesser mealworm, respectively). Anyhow, in all the larvae the three more representative fatty acids were oleic acid, linoleic acid, and palmitic acid. The least beneficial ratio of n-6/n-3 was detected in Alphitobius diaperinus larvae (53.84), while Zophobas morio larvae showed the healthier ratio (16.04). The antioxidant contents determination revealed a linkage to the fatty acids content. Low differences were determined in microbiological loads of the larvae. The characteristics of the insects revealed the great potential of these three species highlighting the capacities to respond to different requests derived from the food and feed sectors. Highlights Superworm larvae showed the highest content of SFA Mealworms larvae were the richest in PUFA The fat-soluble vitamin content followed the fatty acids content

Fermentation profile, chemical composition, and aerobic stability of cassava shoots silages with cactus pear

The aim was to evaluate the effect of the cactus pear levels (0, 15, 30, and 45%) in cassava shoot silages on the fermentation profile, chemical composition, and aerobic stability. Four treatments were tested with five repetitions, totaling 20 silos. The inclusion of cactus pear in cassava shoots silages promoted an increase in gas losses (P &lt; 0.001), buffering capacity (P &lt; 0.001), pH (P = 0.033), mineral matter (P &lt; 0.001), total carbohydrates (P &lt; 0.001), non-fiber carbohydrates (P &lt; 0.001) and a decreasing in dry matter (P &lt; 0.001), organic matter (P &lt; 0.001), ether extract (P = 0.002), and crude protein (P &lt; 0.001) content. A quadratic effect was observed for effluent losses (P &lt; 0.001), with greater effluent losses (94.78 kg/t natural matter) obtained with the inclusion of 30% cactus pear in cassava shoots silages. Cactus pear inclusion in cassava shoots silage promoted a reduction in the pH during oxygen exposure (P = 0.008). Including cactus pear in up to 45% of cassava silage, shoots cause changes in the fermentation and nutritional characteristics. However, values found in the silages are by good quality standards.

Antioxidant Activity, Phenolic and Flavonoid Contents of Abrus precatorius Leaf in four Different Extracts

This research aimed to assess the antioxidant capabilities against DPPH, as well as determine the overall phenolic and flavonoid contents in extracts of abrus precatorius leaves. Different extracts of abrus precatorius leaves were successively prepared using methanol, ethanol, petroleum ether, and distilled water. The DPPH antioxidant capacity of methanol extracts was highest with a low IC50 value of 62.86±0.68µg/mL. Ethanol, water, and petroleum ether extracts also showed significant antioxidant activity with IC50 values of 89.66±0.51, 78.67±0.35, 142±4.26 μg/mL. We observed a significantly higher total phenolic content of 34.67± 2.52 gallic acid equivalent ⁄ g dry extract and total flavonoid content of 27.55±1.84 mg quercetin equivalent/g dry extract for methanolic leaves extract than others. The phenolic content of ethanol and water extract is close enough (22.19±1.45, 26.35±1.65 gallic acid equivalent ⁄ g dry extract). The flavonoid content of ethanol, water, and petroleum ether extract was found as 14.43±1.35, 20.84±1.97, 1.6±0.41 mg quercetin equivalent/g dry extract. These findings will aid in future studies attempting to explore medicinal agents from the abrus precatorius plants of Bangladesh.

Milk and Fresh Cheese Quality of Crossbred Cows Supplemented with Phytogenic Additives and Managed under Thermal Stress

This investigation aimed to assess the physiological parameters and quality of milk and fresh cheeses produced by cows that were housed in paddocks, either with or without shade, and supplemented with a phytogenic additive. Sixteen crossbred cows were allocated in a 4 × 4 Latin square design, dividing them into paddocks with or without shade, and providing or not providing a phytogenic additive in their feed. This resulted in a total of four treatment groups and sixteen experimental plots, each containing four animals, over four periods of 21 days. Various parameters were examined, including haematology, rectal and skin temperature, respiratory rate, milk yield and composition, serum parameters, and cheese yield and quality. It is worth noting that the temperature and humidity, as measured by a black globe thermometer, did not display significant variations between the different environments and exhibited minimal fluctuations throughout the day. Additionally, the supplementation of the phytogenic additive led to a reduction in haematocrit levels (p = 0.011). Furthermore, the analysis showed that whey obtained from cheese production had a higher fat content when cows were without access to shade (p = 0.005). Notably, there was an interaction between factors in relation to the total dry extract content, which was lower when cows had access to shade and received the additive (p = 0.010). In summary, the provision of a phytogenic additive and the presence or absence of shade did not bring about significant changes in milk production and quality or in the yield and quality of fresh cheese.

Microbiological and Physicochemical Variations during Spontaneous Fermentation of Plantain Must.

Major losses are recorded every year in the plantain production sector in Côte d'Ivoire. These losses are mainly due to poor harvesting, transport, and storage conditions. Local processing of this food crop into other products could help limit postharvest losses. The aim of this study was to evaluate some microbiological and physicochemical parameters during the fermentation of plantain must for the production of an alcoholic beverage. Physicochemical parameters such as pH, titratable acidity, and reducing sugars were measured using a pH meter by titration and the Bernfeld method, respectively. Refractometric dry extract and alcohol content were measured using a refractometer. Loads of mesophilic aerobic germs, total coliforms, streptococci, and yeasts were determined by standard microbiological methods. Values for refractometric dry extract (10°B-4.5°B), reducing sugars (8.25-0 mg/mL), and pH (4.37-3.36) decrease during fermentation. The highest alcohol content (11%) is obtained after four days of fermentation of plantain must. In contrast to total coliforms (5.27-3.61 log10 cfu/mL), loads of mesophilic aerobic germs (4.84-9.8 log10 cfu/mL) increase during fermentation. Yeast and streptococci loads reach their peaks at 7.81 log10 cfu/mL and 8.15 log10 cfu/mL, respectively, after six (6) days of fermentation before dropping off. Plantain must could be used to produce distilled alcoholic beverages.

Effect of processing with ozone on in vitro and in situ ruminal degradability and intestinal digestibility of feather meal protein

This study aimed to investigate the effect of processing feather meal (FM) with ozone (O3) gas on nutrient content, ruminal degradability, and intestinal digestion of crude protein (CP) using in vitro and in situ techniques. Experimental treatments were designed as control (not-processed), O3-processed FM for 12 h (h; treat 1), O3-processed FM for 24 h (treat 2), and O3-processed FM for 48 h (treat 3). Five Ghezel sheep equipped with ruminal cannulas were used to measure the nutrient degradability and to obtain ruminal fluid for in vitro gas production. Processing with O3 gas significantly decreased dry matter (DM), ether extract (EE), and Ash content of the FM compared to the control (P < 0.05). Processing FM by O3 increased the volume of in vitro gas production (P < 0.05). The soluble and potentially degradable fractions of the DM and CP showed a significant increase with increasing processing time (P < 0.05). Processing with O3 gas increased quickly degradable protein (QDP), rumen degradable protein (RDP), effective rumen degradable protein (ERDP), and digestible undegradable protein (DUP) content as a proportion of feather meal CP. Still, undegradable dietary protein (UDP) decreased significantly. Intestinal digestibility of rumen undegradable protein (RUP) and Metabolize Protein (MP) content of the FM was also significantly increased with increased processing time and the highest values were achieved after 48 h of processing (P˂0.05). According to the results of this experiment, it can be concluded that processing FM using O3 for 48 h increases its nutritional value in ruminant nutrition.

High-yield dimethyl ether-based recovery of astaxanthin and fatty acids directly from wet Haematococcus pluvialis

Efficient and eco-friendly methods for extracting bioactive molecules are crucial for achieving economically viable microalgae biorefinery. In this study, high-value-added intracellular bioactive compounds were efficiently recovered directly from the red cysts of wet Haematococcus pluvialis. An integrated processes involving liquid dimethyl ether (l-DME) extraction at 45 °C and 2 MPa for 90 min and subsequent dimethyl sulfoxide (DMSO) extraction at 65 °C for 5 min enabled almost complete recovery of astaxanthin (99.6%) and total fatty acids (99.8%) from wet H. pluvialis cyst cells. Notably, this green and sustainable strategy did not involve high-cost and energy-intensive drying, or cell wall-disruption steps. l-DME extraction produced a solvent-free, dry extract with high astaxanthin (43.9 mg g−1 dry extract) and essential fatty acids (ω3, ω6, and ω9; 290.1 mg g−1 dry extract) contents; whereas the astaxanthin and fatty acid contents of the DMSO extract produced from raw H. pluvialis cyst cells (freeze-dried and ball-milled at 200 rpm for 30 min) were 1.5- and 1.7-fold lower, respectively. The dry extract also exhibited 1.6-fold greater antioxidant activity than the DMSO extract, thereby indicating its potential for direct application in nutraceutical, pharmaceutical, and cosmeceutical formulations with high bioactivity and safety.

Pequi-flavored yogurt and kefir: development, characterization and sensory evaluation

In Brazil, the consumption of milk derivatives, especially fermented milks, have shown steady growth in the last decade, with an increase that can be associated with its high nutritional value and good acceptance by the population in general. This study aimed to develop, characterize, and assess the acceptability and purchase intention of yogurt and Kefir with pequi jam. We characterized the products and the pequi jam regarding the composition and microbiological quality according to the Brazilian legislation. The post-acidification was determined at 1, 7, 14, 28, and 35 days of refrigerated storage. The acceptability and purchase intention of the products were assessed on a structured 9-point hedonic scale and a five-point mixed scale, respectively. Both products met the physicochemical and microbiological standards established by the legislation, except for the viability of BAL, with yogurt counts lower than 107 CFU/g at 35 days of refrigerated storage. The total dry extract content of the Kefir and the yogurt were significantly different, while the other physicochemical characteristics did not differ. The pequi jam showed to preserve the characteristics of the fruit compared with the fruit in natura and met the microbiological standards, thus being harmless to health. During the refrigerated storage, the Kefir differed significantly from the yogurt, presenting lower pH and higher acidity. Over the 35-day refrigerated storage, the acidity of the yogurt did not vary significantly, with an average value of 0.77% of lactic acid, while Kefir tended to a higher acidity, with an increase of 0.29% of lactic acid. The pH of the products did not differ throughout the storage time, with an average value independent of the products of 4.25 pH units. The sensory evaluation pointed out that the products differed significantly concerning the attributes of appearance, flavor, texture, and purchase intention. The pequi candy proved to be an option for flavor diversification of fermented milks, and the pequi fruit can be used to value the Cerrado biome, with products that met the standards established by the Brazilian legislation and showed good acceptability and purchase intention.

Subcritical Water Extraction as an Effective Technique for the Isolation of Phenolic Compounds of Achillea Species

The genus Achillea has significant medical potential due to the presence of highly bioactive compounds in its chemical composition. To take advantage of plants’ biomedical potential, it is of great importance to use a proper extraction process. This study aimed to determine and compare the preliminary chemical composition of five different Achillea species extracted with two conventional (infusion and maceration) and two non-conventional (ultrasound-assisted extraction (UAE) and Subcritical water extraction (SWE)) techniques. The extracts were prepared using the previously described procedures for infusion, maceration, UAE and SWE extraction. For all extracts, the extraction yield (dry extract (DE)) was determined. The analyzed extracts were preliminarily chemically characterized spectrophotometrically in terms of total phenolic content (TPC) and total flavonoid content (TFC). The obtained results showed that non-conventional techniques delivered higher values of TPC and TFC than conventional. There is a statistically significant increase in DE and TPC content when applying SWE for all observed Achillea species. The highest DE value, 48.80 ± 1.76%, was observed for A. asplenifolia. The highest TPC values were observed after applying SWE: 93.63 ± 1.01 mg GAE/g DE for A. millefolium, and 90.12 ± 0.87 mg GAE/g DE for A. crithmifolia. The results for TFC revealed a statistically significant difference in values, with A. nobilis subsp. nelreichii as the sample with the highest content of TFC (11.11 ± 0.22 mg QE/g DE) when using UAE. Consequently, it could be concluded that SWE is a superior non-conventional extraction technique, and A. nobilis subsp. nerleichii presents as the most promising plant.

In vitro screening for Acetylcholinesterase Inhibition and Antioxidant activity of selected Medicinal Plants

In the present study, four plant extracts (Allium sativum L., Desmodium gangeticum L., Eclipta alba L., and Piper longum L.) were considered and checked for their acetylcholinesterase inhibitory activity which is the main true enzyme which hydrolyses acetylcholine in the body. The dried coarse powder of plants was extracted with methanol by cold extraction method. The resultant was assessed for acetylcholinesterase (AChE) inhibitory activity by Ellman’s method with few modifications. The antioxidant activity was determined by DPPH (1, 1-diphenyl-2-picrylhydrazyl) and FRAP (Ferrous reducing Antioxidant power) assays. Quantitative phytochemical (phenolic contents) analysis of endogenous substances was performed by standard spectrophotometric methods. Plant extract significantly inhibited AChE activity. Additionally, the plant extracts exhibited strong radical scavenging activity against DPPH and reduced the Ferric ion (FRAP) significantly when compared to that of standards. Plant extracts were found to be rich in phenolic (gallic acid equivalent/g of dry extract) content. Furthermore, a positive correlation was observed between the total phenolics and antioxidants as well as the anticholinesterase potential.

PENGARUH RASIO KARBON-NITROGEN DALAM ENSILAGE CAMPURAN MUKUNA LOKAL (MUCUNA SP) DAN RUMPUT KUME (SORGHUM PLUMOSUM VAR. TIMORENSE) SEGAR TERHADAP KANDUNGAN NUTRISI PRODUK (The effects of carbon-nitrogen ratio in ensilage of local mucuna (mucuna sp.) And...

The main problem in preservation of protein source forages in silage making is spoilage due to high buffering characteristic of protein. This might relates to low carbon-nitrogen (C-N) ratio in these plants. This study aimed at determining the best level of C-N ratio in ensilage process of a grass-legume mixture. A 3x4 completely randomized design (CRD) was deployed to test three C-N ratio levels as treatments. The treatments were CN20 (Mucuna sp + kume grass + rice bran to reach C-N ratio of 20, or 30 (CN30) or 40 (CN40). Variables measured were dry matter (DM), organic matter (OM), crude protein (CP), ether extract (EE), and crude fiber (CF) content of the silage. Data were analyzed using General Linear Model for CRD with an alfa value of 0.05. Treatment differences were determined using Duncan test. The results showed that C-N ratio had high significant effects on DM content (ranged from 22.5 to 32.0%), and CP content (ranged from 7.5 to 9.6%). Significant treatment effects were detected in OM content (ranged from 90.5 to 91.8%), and EE content (ranged from 2.82 to 3.66%). Meanwhile, CF was not effected by C-N ratio (ranged from 39.0 to 3.0%. 44.2%). It could be concluded that C-N the ratio of 30 is the best treatment in silage making using mixture of lelehanak-kume grass as it shows the highest OM content and had no significant difference with CN20 in CP content.

Quantitative Estimation of Total Phenols, Flavonoids and Antioxidant Potential of Cayratia auriculata (In-vitro study)

The current study was aimed for screening of preliminary phytochemical constituents, estimation of total phenols, flavonoids and evaluation of antioxidant properties of various extracts of Cayratia auriculata (in vitro). Shade dried powder of Cayratia auriculata was exposed to Soxhlet extraction technique with expanding order of extremity of solvents, for example, hexane &gt;chloroform,&gt; ethyl acetate&gt; methanol. Subjective phytochemical screening was finished by standard methods. Total phenolic content was determined by the Folin-Ciocalteau reagent technique using gallic acid as reference standard. Total flavonoid content was determined by the colorimetric technique, utilizing quercetin as standard. In vitro, antioxidant capacity was assessed by utilizing 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. Phytochemical investigation suggested that the existence of different phytochemical constituents like alkaloids, flavonoids, phenolic mixtures and tannins, proteins, sugars, glycosides, steroids, triterpenoids, and saponins in the all extracts of Cayratia auriculata in varying degree. The methanolic extract showed higher total phenolic 383.99±1.11 mg GAE/g dry extract and total flavonoid content was 64.11±8.89)mg QE/g dry extract when contrasted with different extracts. Methanolic extract demonstrated most elevated Antioxidant activity 96.46±1.97µg/ml when contrasted with different extracts. Among the four extracts of studied plant methanol extract presented the potent free radical scavenging effect with its significantly lower IC50 value (80.66 μg/ml) in comparison with ethyl acetate, chloroform and hexane extracts. The discoveries of the current examination reinforce the expected ability of Cayratia auriculata as a decent option for the examination of novel antioxidant agents for treating physiological disorders.

Standardization proposal to quality control of propolis extracts commercialized in Brazil : A fingerprinting methodology using a UHPLC-PDA-MS/MS approach

Propolis is a rich source of known and largely explored bioactive compounds with many pharmacological properties. It is used in several commercialized products, such as propolis-enriched honey, candies, mouth and throat sprays, soaps, toothpaste, and skin creams. However, the great diversity of propolis products and different types make the standardization of realistic quality control procedures challenging. Moreover, the extraction of propolis bioactive compounds depends on the technique and the solvent used. In Brazil, the Ministry of Agriculture, Livestock, and Supply (MAPA) set standards to establish commercialized propolis extracts' identity and quality. In addition, according to legislation, propolis extracts must present the main classes of phenols at 200 and 400 nm on the UV spectrum. Still, it is not specified which analysis method should be used to guarantee feasible quality control of the commercialized samples. For this, we proposed a new fast UHPLC-PDA-MS/MS method for analysis and quantification of propolis phenolic compounds. Moreover, we hypothesize that there is no efficient monitoring regarding the quality of the propolis extracts sold in Brazilian stores. Therefore, the present study aimed to perform quality control of 17 Brazilian propolis extracts produced in the Southeast region (green or brown – the most representative samples). The dry extract content (% g/mL), oxidation index (seconds), total flavonoids, and phenolics (% m/m) of each sample were compared with legislation. We conclude that using the UHPLC-PDA method and the investigation that allowed the comparison with the current legislation efficiently practical problems in the commercialization of propolis extracts. However, of the 17 analyzed samples, 6 did not meet the desired the recognized standards, denoting a lack of supervision and efficient quality control, which highlights a dangerous situation regarding the commercialization of this critical product used in several industrial fields, mainly in the food and pharmaceutical sector.

Effect of Long Coriander Leaf (Eryngium Foetidum) Extract as a Natural Antioxidant on Chicken Meatballs During at Freezing Temperature

The study was envisaged to evaluate the effect of different levels of long coriander (Eryngium foetidum L.) leaf extract on the quality attributes of chicken meatballs. The chicken meat sample was collected from local market of Mymensingh. The sample was quickly shifted to “Animal Science Laboratory” and carried out for laboratory analyses after refrigerated at -20ºC up to 90 days. Chicken meatball samples were divided into four treatment groups viz. control group (T0), 0.01% beta hydroxyl toluene (BHT) (T1), 0.5% long coriander leaves extract (T2), and 1% long coriander leaves extract (T3). Days of intervals were 0, 30 and 90 days. An ANOVA of a 4×3 factorial experiment in completely randomized design having three replications per treatment was used for data analyses. Sensory, proximate, physicochemical, biochemical and microbiological analyses were determined. Color, flavor, Juiciness, tenderness and overall acceptability increased significantly (p&lt;0.05) in T2 and T3 treatments but decreased at different days of intervals. Dry matter (DM), crude protein (CP), ether extract (EE) and ash content decreased significantly (p&lt;0.05) in T2 and T3 treatments and increased with days of intervals. Raw pH and cooking loss were decreased significantly (p&lt;0.05) in T2 and T3 treatments and decreased with increased days of intervals. Free fatty acid (FFA), peroxide value (POV) were decreased significantly (p&lt;0.05) in T2 and T3 treatments and increased with days of intervals. Thiobarbituric acid reactive substances (TBARS) were significantly (p&lt;0.05) constant in T0, T2 and T3 treatments. Total viable count (TVC), total coliform count (TCC) and total yeast-mold count (TYMC) decreased significantly (p&lt;0.05) in T2 and T3 treatments. Hence, sensory, physicochemical, biochemical and microbial properties indicate that 1% long coriander leaves extract was the best among all treatment groups. So, 1% long coriander leaves extract may be recommended for chicken meatballs as enriched natural antioxidant. SAARC J. Agric., 19(2): 271-283 (2021)

Physicochemical, Biochemical and Antioxidant Potential Characterisation of Cashew Apple (&amp;lt;i&amp;gt;Anacardium occidentale&amp;lt;/i&amp;gt; L.) from the Agro-Ecological Zone of Casamance (Senegal)

In Africa, the number of undernourished people is increasing at an alarming rate. However, fruits play an important role in humans, especially as a source of vitamins and minerals. In Senegal, there is research on the nut, but no attention given to the cashew apple. The present study contributes to the evaluation of the physicochemical and biochemical properties of cashew apple juice from the eco-geographical area of Casamance, in southern Senegal. The plant material consists of cashew apples collected in June 2021 from 120 cashew trees. Three batches were constituted for this purpose, taking into account the colour of the apples (red, yellow, and orange). AFNOR standardised methods were used for the physicochemical and biochemical characterisation of cashew apple juice. The dry extract, dry matter, and ash content of the red, yellow, and orange varieties ranged from 14 to 14.70 °Brix; 12.96% to 14.17%, and 0.24 to 0.35 g/100g respectively. The multivariate analysis of variance by permutation allowed us to identify two groups of cashew apples. The first group, consisting of orange cashew apples, had the best nutritional quality and was very rich in total minerals (0.35 g/100g) and reducing sugars (18.69 mg/100g). The second group, made up of red and yellow apples, is particularly rich in protein (0.52 g/100ml) and antioxidants (43.28% in IP). Antioxidant power is positively correlated with total phenolic content (r = 0.99). Cashew co-products have a high nutritional value and a considerable economic issue.