Results: Total polyphenol content (TPC) and total flavonoid content (TFC), as well as antioxidant capacity were maximized using methanol as the extraction solvent, particularly with the ultrasonic method. The half maximal inhibitory concentration (IC50) values of the methanol/ultrasonic (MU), methanol/water bath (MW), ethanol/ultrasonic (EU), and ethanol/water bath (EW) extracts in the DPPH assay were 107.6 126.7, 172.7, and 196.3 μg/mL, respectively

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.

In herbal markets, an overwhelming majority the D. officinale are sold in spiral or spring form, and this kind of product would lead to the incomplete release of some nutrients. To increase the bioaccessibility of D. officinale, we report a method of pulverisation treatments including general and superfine grinding to reduce the particle size. In comparison with coarse D. officinale, the superfine ground D. officinale with particle sizes of <18 lm resulted in significant higher bulk density, better flowability and greater hydration properties. The protein and polysaccharide solubility of D. officinale increased significantly as its particle size decreased. The extract of D. officinale with a particle size of <18 lm showed that highest total phenolic and total flavonoid contents accompanied with the best antioxidant activity through all antioxidant assays compared with coarse ground D. officinale and D. officinale products.Superfine grinding of Dendrobium officinale Q. Meng et al.1441 † Span was determined by the equation: span = (d (90) À d (10) )/d (50) . ‡ Values are means AE standard deviation of three replications. § Means values in the same column with different letters are significantly different (P < 0.05).

The detection of Amadori compounds poorly absorbing in the UV region is challenging. To cope with this problem, a simple and effective method using ligand-exchange and sweeping capillary electrophoresis was first developed. With this method, Amadori compounds can be detected by UV at 236 nm without derivatization steps and separated based on the stable levels of Amadori compound-Cu(2+) complexes. Under optimal conditions with background electrolyte of 50 mmol/L copper sulfate, pH 3.94, and separation voltage 25 kV, baseline separations of the following five Amadori compounds, N-(1-deoxy-D-fructos-1-yl) valine (Fru-Val), N-(1-deoxy-D-fructos-1-yl) leucine (Fru-Leu), N-(1-deoxy-D-fructos-1-yl) alanine (Fru-Ala), N-(1-deoxy-D-fructos-1-yl) methionine (Fru-Met), N-(1-deoxy-D-fructos-1-yl) glutamic acid (Fru-Glu), were achieved within a 20 min run. The method was applied to analyze these Amadori compounds in two tomato products. Fru-Glu could be quantitated sensitively down to 0.706 mg/L in MS powder (a kind of tomato powder), 0.726 mg/L in MS liquid (a kind of concentrated tomato juice), and the limit of quantification for the others ranged from 0.792 to 1.084 mg/L. The most abundant Amadori compound was Fru-Glu (1057.5 mg/100 g) in MS powder; however, Fru-Met was rarely detected in MS liquid. The accuracy of the method was tested by recovery measurement of the spiked samples, which yielded good results (94.2-106.0%) with relative standard deviation lower than 5%. Simultaneously, the method was also applied in the analysis of Fru-Glu content during a tomato puree evaporating concentration process. The first significant increase in Fru-Glu content coincided with the increment rate of soluble solids, which indicated that fast evaporation of water could be a critical step for the formation of Amadori compounds. These results show that this method is convenient and reliable for rapid analysis of Amadori compounds in tomato products.

Highly efficienttrans–cisisomerization of lycopene was achieved in the presence of a novel iodine-doped titanium dioxide (I-TiO2) catalyst.

In this covenant of functional foods, the world seeks for new healthier food products with appropriate proportions of bioactive constituents such as fiber, mineral elements, phenols and flavonoids. The doum fruit has good nutritional and pharmaceutical properties; therefore, its incorporation in breads could be beneficial in improving human health. In the current study, partial substitution of wheat flour (WF) with doum fruit flour (DFF) at levels of 5 %, 10 %, 15 % and 20 % were carried out to investigate the dough viscoelastic properties, baking performance, proximate compositions and antioxidant properties of the breads. Partial substitution of WF with DFF increased the water absorption and developing time of dough (P ≤ 0.05), while, the dough extensibility, resistance to extension and the deformation energy were reduced. Bread supplemented with DFF resulted in a reduction in quality in terms of specific loaf volume, conferred softness, hardness, cohesiveness and gumminess to the bread crumbs. DFF up to 15 % could partially replace WF in bread; increase its nutritional value in terms of fiber content and minerals, with only a small depreciation in the bread quality. Sensory evaluation showed that breads supplemented up to 15 % DFF were acceptable to the panelists and there was no significant difference in terms of taste, texture and overall acceptability compared to the control. The incorporation of DFF increased the total phenolic contents, total flavonoids contents and antioxidant properties compared to the control (for both flour and bread).

Dairy products remain valuable components of human diet due to their balanced nutritive value and pleasant flavour. In this study, triacylglycerols (TAGs) from anhydrous milk fats were hydrolysed by Lipozyme-435 and Novozyme-435 and later on analysed by using ultra performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry. Results revealed that the percentages of TAGs (CN 28-34) and TAGs (CN 36-42) with at least two short-chain fatty acids and with short-and medium-chain fatty acids were respectively decreased after 24 h of enzymatic hydrolysis. On the other hand, TAGs (CN 44-54) with at least two long-chain fatty acids were found to increase in both Lipozyme-435-and Novozyme-435-treated anhydrous milk fat (AMF). Meanwhile, the melting and crystallization profiles of both Lipozyme-435-and Novozyme-435-treated AMF were modified and significantly different when compared with the untreated AMF.

The increasing demand for functional foods has boosted up the food industry to produce fiber-enriched products. In this study, dietary fiber (DF) was isolated from Doum fruit by exploiting the combination of microwave reactor technique and superfine grinding technology. The isolated Doum dietary fiber (DDF) possessed a high content of total dietary fiber, essential minerals and total polyphenols with good antioxidant activity. Biscuits were prepared by substituting wheat flour with DDF at different levels (0, 2.5, 5, 7.5 and 10%) and assessed for dough mixing properties and biscuit quality. The results showed that an increase of DDF in the flour affected physical parameters of biscuits by increasing the biscuits hardness and reducing the diameter, thickness and spread ratio. Supplementation of biscuits with DDF improved the nutritional value in terms of DF contents and essential minerals. Improvement in total phenolic contents (TPC) and antioxidant activities of the biscuits were also noted as a result of DDF supplementation. Biscuits supplemented with 7.5% DDF showed overall better sensorial characteristics. Conclusively, this study has shown that supplementation of wheat flour with DDF improved nutritional profile, antioxidant properties and overall consumer acceptability of biscuits. The present findings will be helpful regarding the development of functional foods enriched with DDF.