Proximate Chemical Composition Research Articles

Comparative analysis of the chemical quality of fishmeal produced on the Northwest coast of Mexico

Objective: To evaluate the physico-chemical quality of fishmeal produced by four companies in different states of the Republic (Baja California Sur, Jalisco and Sinaloa). Design/methodology/approach: The analyzed fishmeals were from six batches, sardine meal from California pilchard and Pacific thread herring (S. sagax and O. libertate), and skipjack tuna and (K. pelamis) processed by different Mexican companies. Proximal chemical analysis was carried out at the Centro de Investigaciones Biológicas del Noroeste (CIBNOR). Results: The fishmeal’s quality parameters analyzed in this study showed similar values to those reported in the literature. The variations observed in their proximate chemical composition allow them to be classified according to the results of the analyses. Limitations on study/implications: Considering that four of the six flours were produced from the same raw material, S. sagax, the high variability in their physico-chemical quality parameters indicates a lack of standardization in both production methods and quality controls among the producing companies. Findings/conclusions:  K. pelamis by-products can produce meals of equal or better physico-chemical quality than those produced from S. sagax. The development of official regulations establishing quality standards to fishmeal production at national level is desirable for competitiveness.

Effects of dietary nano-selenium concentration on growth, proximate chemical composition and antioxidant enzymes, and physiological responses to stressors by juvenile Catla catla

This study evaluated effects of nano‑selenium (nano-Se) on growth, feed utilization and antioxidant status of Catla catla fed isonitrogenous (26.25% protein) and isolipidic (13.12% lipid) diets formulated to contain nano-Se at 0, 0.75, 1.5 and 2.25 mg/kg (analysed Se 0.32, 1.08, 1.81 and 2.61 mg/kg). There were three tanks (89 × 58 × 61 cm) for each of the four feed treatments, and each tank of 25 fish (initial weight of 6.41 ± 0.02 g) was fed to satiation twice each day for 90 days. After 90 days, growth performance and survival rate were noted and then 9 fish from each replicate were harvested and analysed for body proximate composition, serum biochemistry and antioxidant enzyme activities. The remaining 16 fish from each replicate were subjected to temperature and hypoxia stress (8 fish against each stressor). Orthogonal polynomial contrast analysis revealed dietary nano-Se supplementation significantly improved the growth performance and feed utilization in linear, quadratic trends. Fish fed diet containing 1.08 mg/kg nano-Se showed highest weight gain (28.00 ± 0.84 g) and specific growth rate (1.87 ± 0.01%/day) and lowest FCR (1.07 ± 0.03). However, no significant effect was observed on the feed intake or survival rates of the fish. Furthermore, whole body moisture, crude protein (CP) and ash contents showed significant linear and quadratic trends in response to dietary nano-Se. Before and after stress challenges, significant increase in liver superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase activities (GPx) and decrease in thiobarbituric acid reactive substances (TBARS) were observed in fish fed 1.08 mg/kg nano-Se diets compared with the control group. Before stress, nano-Se supplementation had no effect on the levels of serum glucose (GLU), serum cortisol (CORT) or the survival rate (SR), however, significant elevations in these parameters were observed after stress challenges. Fish fed 1.08 mg/kg nano-Se diet showed significantly lower values of GLU, CORT and SR as compared to the control group after each stress challenge. In conclusion, nano-Se supplementation improved the growth performance, health status and response to stressor in Catla catla. The optimum nano-Se concentration in the diets of C. catla was estimated to be 1.54, 1.60, 1.58 and 1.64 mg/kg on the basis of weight gain percent, FCR, TBARS and GLU, respectively.

Bioremediation potential of the Chlorella and Scenedesmus microalgae in explosives production effluents

This study explores microalgae-based bioremediation for treating black gunpowder production effluents, an understudied yet environmentally significant stream. Two native microalgae, Chlorella sp. MC18 (CH) and Scenedesmus sp. MJ23-R (SC), were assessed for growth kinetics and nutrient removal capabilities in culture media containing different proportions of untreated raw wastewater. Results show both species thrived in 100 % raw wastewater, displaying robust growth and substantial biomass production in parallelepiped-shaped photobioreactors. SC showed superior performance, with higher maximum specific growth rate (0.549 d−1), biomass yield (454.57 mg L−1) and biomass productivity (64.94 mg L−1 d−1) compared to CH (0.524 d−1, 380.60 mg L−1, 54.37 mg L−1 d−1, respectively). The use of 100 % raw wastewater as a culture medium eliminated the need for additional freshwater input, thus reducing the water footprint. The bioremediation process also resulted in a high removal efficiency in turbidity (>95 % CH, >76 % SC), total suspended solids (>93 % CH, >74 % SC), biochemical oxygen demand (BOD5) (>62 % CH, >93 % SC) and chemical oxygen demand (COD) (>63 % CH, >87 % SC), bringing the effluent into compliance with environmental regulations. Although nitrogen (>45 % CH, >57 % SC) and sulphate (>43 % CH, >35 % SC) removal efficiencies was high, potassium bioremediation was limited (<6 %). The proximate chemical composition of the microalgal biomass revealed different allocations to carbohydrates, lipids and proteins. The results suggest promising applications for biofuel production and aquaculture. This research highlights the potential of microalgae-based bioremediation for sustainable wastewater management in the explosives industry, contributing to the UN Sustainable Development Goals and promoting green industrial practices.

Partial Replacement of Fish Meal with Protein Hydrolysates in the Diet of Penaeus vannamei (Boone, 1934) during the Nursery Phase

The objective was to evaluate the effects of partial replacement of fish meal with protein hydrolysates and a commercial product in the diets of Penaeus vannamei post-larvae on zootechnical performance, proximate chemical composition, digestive enzyme activity, and total hemocyte count. The experiment was conducted in a clear water recirculation system comprising 24 experimental units, each with 30 shrimp with an average weight of 0.2 g. The treatments were control, chicken protein hydrolysate (CPH), enzymatic hydrolysate of chicken feathers, Aquabite®, CPH + maltodextrin, and CPH + yeast, with four replicates each. The inclusion level of the different protein sources evaluated was 6%. At the end of the experiment, all shrimp were counted, weighed, and measured to determine the zootechnical performance. The body and feed chemical compositions, as well as the enzymatic activities of the hepatopancreas and the total hemocyte count in the hemolymph, were analyzed. The data obtained were subjected to ANOVA and Tukey’s test. There was no statistical difference between the treatments in any of the analyzed parameters. The results showed that all the evaluated protein hydrolysates can be used as partial substitutes for fish meal in P. vannamei diets during the nursery phase, maintaining equivalent and adequate digestive enzyme activities, health, growth, and body composition of the shrimp, in addition to being ecologically sustainable ingredients.

Composition and Physicochemical Properties of Pomace of Various Cultivars of Blackberry (Rubus fruticosus L.)

The objective of this study is to assess the proximate chemical composition, and the physical and techno-functional properties of blackberry pomace from different cultivars (‘Polar’, ‘Orkan’, ‘Brzezina’). Blackberry pomace primarily comprises seeds and other parts, such as pulps/skins. It serves as a rich source of bioactive compounds, particularly anthocyanins, and demonstrates notable functional properties, including water holding capacity, oil holding capacity, swelling capacity, and various fiber fractions. Moreover, anthocyanin-rich fruits are interesting due to their health-promoting properties and intensive color. Total anthocyanin content (TAC) ranged from 113.82 mg 100 g−1 d.w. to 129.58 mg 100 g−1 d.w. in blackberry pomace. Fiber fractions, including ADF, NDF, lignin, and WSCs, exhibited significant variations among the different blackberry pomace cultivars as well as color.

Valorization of Potato Peel Waste as Natural Additive for Use in Meat Products

Potato peel is a waste generated in large amounts in the food industry; however, it has been shown that these residues are an important source of antioxidant compounds. The effect of potato peel powder addition (2, 5, and 10%) on the physicochemical, sensory, and antioxidant status of pork patties during refrigerated storage (2 °C/9 days/under dark) was evaluated. Polyphenol content and antioxidant activity of potato peel powder ethanol extract were determined. Pork patties were subjected to proximate chemical composition, physicochemical, and sensory evaluations. Results showed that potato peel ethanol extract at the highest used concentration (500 µg/mL) is an important source of total phenolic (&gt;50 mg gallic acid equivalents/g) and chlorogenic acid compounds (ca. 40 mg chlorogenic acid equivalents/g) and exerts free radical scavenging (&gt;50% of DPPH inhibition) and reducing power activity (&lt;0.5 abs) (p &lt; 0.05). Additionally, potato peel powder incorporation in raw pork patties reduces changes in pH, lipid oxidation, water-holding capacity, cooking loss weight, and color values during storage. Although an effect was observed on texture and sensory values (color and appearance) of raw patties, depending on addition level (p &lt; 0.05), no differences were found in color appearance, odor, flavor, juiciness, fat sensation, texture, and overall acceptability of cooked patties between treatments (p &gt; 0.05). The use of potato peel powder as a natural antioxidant for meat products is recommended.

Identification of Variety and Prediction of Chemical Composition in Cocoa Beans (Theobroma cacao L.) by FT-MIR Spectroscopy and Chemometrics.

Cocoa is rich in polyphenols and alkaloids that act as antioxidants, anticarcinogens, and anti-inflammatories. Analytical methods commonly used to determine the proximal chemical composition of cocoa, total phenols, and antioxidant capacity are laborious, costly, and destructive. It is important to develop fast, simple, and inexpensive methods to facilitate their evaluation. Chemometric models were developed to identify the variety and predict the chemical composition (moisture, protein, fat, ash, pH, acidity, and phenolic compounds) and antioxidant capacity (ABTS and DPPH) of three cocoa varieties. SIMCA model showed 99% reliability. Quantitative models were developed using the PLS algorithm and favorable statistical results were obtained for all models: 0.93 < R2c < 0.98 (R2c: calibration determination coefficient); 0.03 < SEC < 4.34 (SEC: standard error of calibration). Independent validation of the quantitative models confirmed their good predictive ability: 0.93 < R2v < 0.97 (R2v: validation determination coefficient); 0.04 < SEP < 3.59 (SEP: standard error of prediction); 0.08 < % error < 10.35). SIMCA model and quantitative models were applied to five external cocoa samples, obtaining their chemical composition using only 100 mg of sample in less than 15 min. FT-MIR spectroscopy coupled with chemometrics is a viable alternative to conventional methods for quality control of cocoa beans without using reagents, and with the minimum sample preparation and quantity.

Chemical Characterization and Antioxidant Potential of the Rowan (Sorbus aucuparia L.) Fruits from Alpine-Dinaric Region of Croatia§.

The rowan (Sorbus aucuparia L.) is a small tree in the Rosaceae family with characteristic orange-red fruits. The raw fruits can be used for making jams, juices and puree, while the dried fruits are used for teas. In folk medicine, they have been used to prevent scurvy and bleeding or as a diuretic and laxative. The aim of this study is to characterize the proximate chemical composition, antioxidant potential and macro- and trace elements of the rowan fruits for their potential use as a functional food. The fruits were collected from 12 populations in the Alpine-Dinaric region of Croatia. After collection, the samples were transported to the laboratory, cut into small pieces, placed in plastic containers and stored at -20 °C until analysis. Proximate chemical composition, including ash, water, cellulose, crude fat and crude protein, was determined according to standard methods and total carbohydrates as non-structural carbohydrates. Total phenolic content (TPC) and antioxidant capacity (TAC) were also measured. For multielement analysis, fruits were cleaned from the dust, lyophilised, homogenised and acid-digested in a microwave system. Concentrations of elements were determined using the inductively coupled plasma mass spectrometry. The basic constituents in the analysed fruits were (in %): water 76.53, total carbohydrates 17.45, crude proteins 2.98, crude fats 1.49, cellulose 1.07 and ash 1.29. On average, the TPC was 932 mg/100 g and the TAC was (60.1±14.5) % and (4.1±1.2) mmol/100 g, determined by DPPH and FRAP assay, respectively. Mass fractions of elements decreased as follows (in mg/kg): K 2485>Ca 459>P 206, Mg 193>Na 6.29>Fe 3.68>Mn 3.58>Zn 1.11>Cu 0.731>Mo 0.098>Co 0.003>Se 0.001. Compared to the literature, the phenolic and element content of the rowan fruits is similar to that of blueberry and raspberry. The obtained results suggest that rowan fruits have valuable nutritional properties and could be useful for fortification in the food industry. The importance of the obtained results is reflected in filling in the gaps in the literature on the composition of elements, especially on the content of essential macro- and trace elements as well as the antioxidant potential of rowan fruits.

Physico-chemical, nutritional and sensory properties of cookies substituted with banana peel powder from three different traditional varieties

Aim: To analyze the physico-chemical, nutritional and sensory properties of cookies substituted with banana peel powder from Karpuravalli (ABB), Monthan (ABB) and Nendran (AAB) varieties. Methodology: Matured banana bunches were harvested from ICAR - NRCB farm followed by separation of peel and pulp manually. The peels were cut into small pieces and soaked in 0.05% potassium metabisulfite for 15 min to prevent browning. They were dried in a hot air oven (55 ± 20C), and converted into powder using an attrition mill. The cookies were prepared according to the AACC (2000) method 10-54.01 with minor modifications. The developed cookies were analyzed for their physical, proximate chemical composition viz., moisture, colour, total carbohydrate, total starch, total sugar, fat, fiber, ash, protein, total phenols, flavonoids and minerals. Results: Addition of banana peel powder in the cookies significantly improved the nutritional properties by altering its fiber content from 1.02% to 2.98% and decreasing the fat content by 19.95 to 22.23%. It also decreased the hardness of the cookies. The sensory results revealed that the banana peel flour incorporated cookies also scored equal to that of control cookies. Interpretation: Banana peel has potential component for improving the nutritional characteristics of cookies and to make functional foods. Key words: Banana peel powder, Bioactive compounds, Cookies, Nutrition

The Effect of Sugar Replacement with Different Proportions of Khalas Date Powder and Molasses on the Nutritional and Sensory Properties of Kleicha

Evidence from the scientific community suggests that high levels of added sugar consumption contribute to the global epidemics of glucose intolerance, diabetes, and cardiovascular disease. The study aims to develop a local traditional food product (Kleicha) with healthy ingredients and to take advantage of the most productive crops in Saudi Arabia, namely dates, where Khalas date powder and molasses will be manufactured as an alternative to sugar in the Kleicha product. Six Kleicha samples with different fillings were manufactured as follows: Kleicha filled with sugar filling (KS), Kleicha with Khalas date powder filling (KD), Kleicha filled with Khalas date molasses filling (KM), Kleicha filled with sugar and Khalas date powder (1:1) filling (KSD), Kleicha filled with sugar and Khalas date molasses (1:1) filling (KSM), and Kleicha filled with Khalas date powder and Khalas date molasses (1:1) filling (KDM). In order to evaluate the prepared Kleicha samples, the proximate chemical composition, mineral content, phytochemical content and their antioxidant activities, sugar profiles using HPLC, in vitro glycemic index, glycemic load, and sensory evaluation were investigated. The results indicated that KM had the highest moisture content, while the KS sample had the lowest content. KD and KM had significantly higher ash contents compared with the other Kleicha samples. The protein and fat contents did not differ significantly. KD, KSD, and KDM demonstrated a significantly higher dietary fiber content than the other Kleicha samples. KS had the highest value of available carbohydrates. Regarding mineral content, the KDM sample had the highest K, Na, Ca, and P contents, while KD and KM had the highest Mg, Fe, and Mn contents. The Cu content indicated that KM had the highest content, representing a 25% increase compared with KS. Similarly, the Zn content in KM and KSD was significantly higher than in the other Kleicha samples. Replacing sucrose with Khalas date or molasses significantly changed the sucrose, glucose, and fructose contents. The phenolic content in KD, KM, and KDM was higher compared with KS, KSM, and KSD. Furthermore, the oxidative activity increased associatively with the addition of Khalas date powder and molasses. The percentage of sucrose decreased in KD and KDM. There was no significant difference in the general acceptance rate between the control sample and the other samples containing Khalas date powder, Khalas date molasses, and sugar or their mixture. In conclusion, it is possible to replace the sugar in the filling of the Kleicha with Khalas date powder and molasses or their mixture as it increases the health benefits; scaling up is recommended.

Impact of Drying Process on the Phenolic Profile and Antioxidant Capacity of Raw and Boiled Leaves and Inflorescences of Chenopodium berlandieri ssp. berlandieri.

C. berlandieri ssp. berlandieri (C. berlandieri) is one of the most common members of the group of plants known as quelites, which are dark leafy greens widely consumed in Mexico. This study aimed to evaluate the impact of two drying procedures (oven drying and freeze-drying/lyophilization) on the polyphenolic composition, antioxidant capacity, and proximal chemical analysis of C. berlandieri leaves and inflorescences (raw or boiled). The results indicated that the raw freeze-dried samples had higher amounts (p < 0.05) of total phenolic compounds, total flavonoids, and antioxidant capacity, mainly in the inflorescence. The oven-dried samples showed an increased concentration of polyphenols after boiling, while the lyophilized samples showed a slightly decreased concentration. The drying process was observed to have little impact on the proximal chemical composition. Quantification by UPLC-DAD-ESI-QToF/MS identified up to 23 individual phenolic compounds, with freeze-dried samples showing higher amounts of individual compounds compared with oven-dried. Procyanidin B2 was found exclusively in the inflorescences. The inflorescences have a higher content of phenolic compounds and greater antioxidant capacity than the leaves. Regardless of the drying process, the leaves and inflorescences of C. berlandieri contain an interesting variety of phenolic compounds that may have beneficial effects on health.

An investigation of the assumed efficacy of methionine hydroxy analogue compared to DL-methionine by measuring growth performance, carcass traits, and GHR and IGF-I expression in broilers

This experiment was conducted to investigate the assumed efficacy of 65% on the product basis of methionine hydroxy analog (OH-Met, 88% aqueous solution of DL-2-hydroxy-4-(methylthio) butanoic acid) relative to DL-methionine (DL-Met) in broiler chickens. A total of 792-day-old male chickens were randomly allotted to 7 dietary treatments consisting of a methionine deficient-basal diet based on corn-soybean meal and 6 different diets obtained by supplying the basal diet with methionine at 3 levels (25, 100 and 125%; levels of addition relative to the required amount of additional Met to meet SID Met + Cys requirements) from either DL-Met or OH-Met at a ratio of 65:100 (DL-Met to OH-Met on a product basis) in the corresponding treatments. Regardless of the source, methionine supplementation enhanced (p < .05) growth performance, carcase and breast meat yield. Supplemental level and the source of Met had no significant effect on the proximate chemical composition of breast meat (p > .05). Comparison of effects of OH-Met and DL-Met supplemented at 100–65% weight ratio revealed no differences at any Met + Cys level and for performance criterion confirming the applied concept. Expression of growth hormone receptor (GHR) mRNA, which showed a positive correlation with body weight gain, carcase yield and breast percentage, in broiler liver significantly increased with 100% and 125% relative addition of DL-Met, while only 100% of OH-Met addition did (p < .05) when compared to the basal diet. The expression of the insulin-like growth factor-I (IGF-I) gene was not significantly affected by either Met source or supplementation level. In conclusion, our data indicated that DL-Met can be substituted with a 1.54 times higher amount of OH-Met in corn-soybean meal based broiler diets.

The Biochemical, Microbiological, Antioxidant and Sensory Characterization of Fermented Skimmed Milk Drinks Supplemented with Probiotics Lacticaseibacillus casei and Lacticaseibacillus rhamnosus.

A variety of foods fermented with lactic acid bacteria (LAB) serve as dietary staples in many countries. The incorporation of health-promoting probiotics into fermented milk products can have profound effects on human health. Considering the health benefits of Yakult, the current study was undertaken to develop an enriched Yakult-like fermented skimmed milk drink by the addition of two probiotic strains, namely Lacticaseibacillus casei (Lc) and Lacticaseibacillus rhamnosus (Lr). The prepared drinks were compared in terms of various parameters, including their physicochemical properties, proximate chemical composition, mineral estimation, microbial viable count, antioxidant activity, and sensory evaluation. Each strain was employed at five different concentrations, including 1% (T1), 1.5% (T2), 2% (T3), 2.5% (T4), and 3% (T5). The prepared Yakult samples were stored at 4 °C and analyzed on days 0, 7, 14, 21, and 28 to evaluate biochemical changes. The findings revealed that the concentration of the starter culture had a significant (p ≤ 0.05) impact on the pH value and moisture and protein contents, but had no marked impact on the fat or ash content of the developed product. With the Lc strain, Yakult's moisture content ranged from 84.25 ± 0.09 to 85.65 ± 0.13%, whereas with the Lr strain, it was from 84.24 ± 0.08 to 88.75 ± 0.13%. Protein levels reached their highest values with T5 (3% concentration). The acidity of all treatments increased significantly due to fermentation and, subsequently, pH showed a downward trend (p ≤ 0.05). The total soluble solids (TSS) content decreased during storage with Lc as compared to Lr, but the presence of carbohydrates had no appreciable impact. The drink with Lc exhibited a more uniform texture and smaller pore size than Yakult with Lr. Except for the iron values, which showed an increasing trend, the contents of other minerals decreased in increasing order of the added probiotic concentration used: 1% (T1), 1.5% (T2), 2% (T3), 2.5% (T4), and 3% (T5). The highest lactobacilli viable count of 8.69 ± 0.43 colony-forming units (CFU)/mL was observed with the T1 Lr-containing drink at the end of the storage period. Regarding the storage stability of the drink, the highest value for DPPH (88.75 ± 0.13%) was found with the T1 Lc drink on day 15, while the highest values for FRAP (4.86 ± 2.80 mmol Fe2+/L), TPC (5.97 ± 0.29 mg GAE/mL), and TFC (3.59 ± 0.17 mg GAE/mL) were found with the T5 Lr drink on day 28 of storage. However, the maximum value for ABTS (3.59 ± 0.17%) was noted with the T5 Lr drink on the first day of storage. The results of this study prove that Lc and Lr can be used in dairy-based fermented products and stored at refrigerated temperatures.

Comparative Studies of selected browses of South-Southern part of Nigeria with particular reference to their proximate and some anti-nutritional constituents in different locations

The study was carried out to determine the influence of locations on the proximate chemical composition and some anti- nutritional components of some samples of browse plant leaves. Five samples each of the leaves of commonly utilized browse plants were sourced from each study location, these were; Gmelina arborea, Daniella oliveri, Sarcophalus, latifolia, Vitex doniana and Ficus thoningii. These were harvested from Obubra in Cross River State and Idoro in Akwa Ibom State, Nigeria and used for the study. Generally, few variability was recorded in both locations with values of percentages crude protein (CP) (17.50 to 26.25), crude fibre (26.15 to 45.30), Ash (5.15 to 14.90), ether extract (1.99 to 13.60), nitrogen free extract (7.20 to 41.51) and moisture content (26.29-73.20) which appeared to be relatively higher in samples from Akwa Ibom. The concentration of anti-nutritional factors were generally also low in both location. Phytate 0.21 to 4.03, oxalate 0.35 to 13.30, saponins 0.002 to 3.60, tannin content ranged from 0.35 to 5.10 and alkaloids 0.001 to 2.38. The results showed that the browse plants studied have good levels of nutrients, low and safe levels of anti-nutritional factors. Based on these results, it is therefore recommended that, the browse plants may be actively used in the feeding of livestock in the two locations where it is even seem to be luxuriant and available during the dry season.

Alternative organic wastes as substrates and its impact on growth, proximate chemical and mineral composition of black soldier fly (Hermetia illucens) larvae for subsistent animal feed

ABSTRACT This study explored the growth parameters and nutritional composition of Black soldier fly larvae (BSFL) reared on some selected alternative organic waste materials. The substrates comprised wheat bran (WB) as the control, millet waste (MW), restaurant leftovers (RL) and fruits waste (FW) and were replicated 8 times in a mini-insectary set-up. Proximate nutrient and mineral composition of the larvae were analyzed. RL had the highest (p < 0.0001) total weight of larvae, number of larvae, efficiency of conversion and substrate reduction index compared to the other substrates. Crude protein (%) content of the BSFL was superior (p < 0.000) in the WB and MW substrate groups at 41.1% and 41.4%, respectively. Crude protein and dry matter yield (g) of the BSFL was higher (p < 0.0001) in the RL than in the other substrates. Metabolizable energy and dry matter were superior (p < 0.0001) in MW and RL groups respectively to all the other substrate groups. RL recorded the lowest (p < 0.0001) phosphorus and calcium levels relative to the other substrates. Conclusively, the crude protein content of the BSFL irrespective of the substrates was adequate to be employed in the livestock feed industry.

Evaluation of volatile and chemical profile of sherry-like white wine Vernaccia di Oristano from Sardinia by comprehensive targeted and untargeted approach

This study investigated the chemical–physical and volatile profile of sherry-like white wines with different aging time from three different areas of Sardinia. Proximate chemical composition, CIELab color coordinates and absorbances at 280 and 420 nm were determined. Volatile compounds were determined by solid-phase microextraction (SPME) followed by gas chromatography coupled with a mass spectrometer (GC/MS) using a targeted and untargeted approach. Significant correlations among the age of the wine and most of the chemical physical parameters, such as alcohol content, total acidity, volatile acidity, glycerol and polyphenols were observed. A280 and A420 values were highest, as expected, in the oldest wines as well as an increase of a* low values for L* were found during aging. Fifty-nine volatile compounds were identified, among which ethyl acetate, amyl/iso-amyl alcohol, ethyl octanoate, benzaldehyde, ethyl decanoate and phenylethyl alcohol were predominant. The untargeted approach was able to discriminate wines according to their production area, and within each group, according to the year of production.

Effect of Foliar Application of Hydrogen Peroxide Macroconcentrations on Growth Parameters, Phenolic Compounds and Antioxidant Capacity in the Leaves and Seeds of Amaranthus hypochondriacus L.

Amaranth has many interesting features, both nutritional and otherwise, that make it attractive as a food crop. Plants grown in greenhouses have higher yields but lower nutritional value compared to those grown in open fields. This prompted an interest in studying viable elicitors for the production of amaranth. Small hydrogen peroxide (H2O2) concentrations for foliar spraying from 0 to 18 mM have been used in greenhouse amaranth cultivation. The objective of this work was to evaluate the effect of foliar application of H2O2 megadoses on growth parameters, total phenolic compounds, condensed tannins, anthocyanins, and the antioxidant capacity of leaves and seeds of amaranth grown in a greenhouse setting. The seed of the Amaranthus hypochondriacus L. species was used. The concentrations of H2O2 analyzed were 0, 125, 250 and 400 mM, with 11 applications throughout the growing cycle. The variable data were subjected to an analysis of variance (ANOVA), followed by a Tukey's post hoc test (95% CI, p < 0.05). The results on chlorophyll, growth parameters and proximal chemical analysis showed no statistical difference between the control group versus the treatment groups. A greater number of favorable changes in the different variables studied were observed with the 125 mM H2O2 treatment, including the increase in antioxidant capacity measured by FRAP. The seed showed a considerable increase in TFC with all treatments and responded better to the 250 mM H2O2 treatment in the case of DPPH (an increase of 30%) and TPC (an increase of 44%). A 28% increase in anthocyanin content was observed with the treatment of 400 mM H2O2. The use of H2O2 may be an appropriate strategy to enhance the production of antioxidant compounds in amaranth without affecting growth or its basic proximal chemical composition. More studies are required in this regard.

Carcass Yield and Meat Quality of Broiler Chicks Supplemented with Yeasts Bioproducts

The utilization of synthetic additives (vitamins, proteins, and pigments) in broiler chicks’ feeds may cause problems in the future, such as competitive availability, extra productive induced costs, and human health risks relayed on sole ingredients commonly used on human and animal food and feeds. A total of 320-day-old broiler chicks were randomly assigned to eight experimental groups (a four × two factorial design), receiving two dietary yeasts, lyophilizate lysates yeasts:brewer’s spent yeasts: Saccharomyces cerevisiae (SC: 0, 0.6, 1 and 1.3 g/kg) and Rhodotorula mucilaginosa (RM: with 0.3 kg/t or without), during a 42-day trial. The broilers’ 24 h post–slaughtering performance, meat quality (pH, color, proximate chemical composition, texture profile analysis), and meat sensorial evaluation were performed at the end of the trial. Dietary SC supplementation had a significant effect on fat deposits (p &lt; 0.05), thigh meat protein content (p &lt; 0.05), and breast meat lightness (p &lt; 0.05). Meanwhile, RM dietary supplementation positively affected all meat color parameters (p &lt; 0.05). Considerable interactions (SC × RM) were obtained on the broilers’ breast and thigh meat moisture and yellowing index. Dietary lyophilizes lysates yeasts supplementation had an effect on meat color and proximate chemical composition. Furthermore, investigation is needed to elucidate the effects of microbial pigment supplements on broiler meat biochemistry and its pigment metabolism.

Nutritional properties, microbial and sensory quality, and formation of biogenic amines in wild-grown mushrooms (Cantharellus cibarius & Boletus edulis) from Austrian local markets

Wild-grown mushroom species chanterelle (Cantharellus cibarius) and porcini mushroom (Boletus edulis), available at Austrian local markets, were evaluated regarding microbial and sensory quality, content of biogenic amines, and proximate chemical composition. Chemical composition varied widely with species, but showed no correlation with sensory quality and microbial load. Chanterelles were characterized by high levels of aerobic mesophilic counts, regardless of sensory quality. In both mushroom species, poor sensory quality was associated with increased counts of Enterobacteriaceae. In porcini mushrooms, the level of ß-phenylethylamine, cadaverine, histamine, and tyramine correlated to the count and type of microorganism. The level of biogenic amines does not pose a risk to healthy individuals. Almost half of the samples purchased were sensorically deficient, indicating handling under poor hygienic conditions or being offered for sale for too long. To obtain wild mushrooms of excellent quality, all relevant stakeholders at harvest and retail level should be trained in hygienic handling of mushrooms.

Evaluation of Nutrition Properties of Co-Fermented Maize/ Carrot/ Pigeon Pea and Millet/ Sweet Potato/ Pigeon Pea as Infant Complementary Food

Malnutrition in Nigeria can be attributed to poor nutritional quality of cereals like maize and millet that are mostly fermented and processed to gruel for infant’s consumption. Nigerians under-utilize Pigeon pea, carrots and sweet-potato as in infant complementary food despite their abundance. This study evaluated the nutritional quality of co-fermented maize/carrot/pigeon pea (MACP) and millet/sweet potato/pigeon pea (MISP) in ratio 50:20:20 as infant complementary foods. Proximate chemical composition, anti-nutritional factors, protein solubility and functional properties of MACP and MISP in terms of infant complementary food after 72hours fermentation time were analyzed using standard analytical methods. Statistical analyses all experiments were conducted in triplicate. A one-way analysis of variance was performed with P 0.05) energy value than the recommended 4kcal/g (on dry matter basis). Carbohydrate and dietary fiber values met the required values based on average breast milk intake. In anti-nutritional factors: TA( 2.05-1.10), Phenol( 1.02-0.48), Saponin ( 2.25- 2.36), Alkaloid (1.15-1.12), Flavanoid ( 0.35-0.28) Phytin(4.35-5.03) , Oxalate (0.68-0.81) and Cyanide(1.27-1.28). The antinutritional factors significantly (p0&lt;05) reduced in sample MISP than in MACP. MACP sample had higher PS% in the pH range of 1-4, and significantly higher (p0&lt;05) in the pH range of 10-12. While MISP had higher PS% in the pH range of 6-9. Both samples in terms of functional properties could be useful in structural interactions in foods, flavor retention, improved palatability and shelf life extension. In terms of general acceptability sample MACP was preferred while MISP was preferred in terms of color. The sample MACP was more enhanced in amino acids except in tryptophan compared to MISP .KEY WORDS: co-fermentation, cereals, legumes, tuber, nutrients.