Protective Effect of Victory Onion (Allium victorialis L.) Extract on Reproductive System Injury in Male Rats

Li, Fanzhu; Zhang, Xian; Ameer, Kashif; Eun, Jong‐Bang

doi:10.1590/fst.30220

Cited by 2 publications

(2 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Onion comprises of moisture (ranging from 88.6% to 92.8%), fat trace (0.2%), ash (0.6%), and carbohydrates (ranging from 5.2% to 9.1%) (Bogevska et al, 2016 ; Griffiths et al, 2002 ; Jiang et al, 2021 ). The majority of the compositional framework of onion comprises dry matter content having nonstructural carbohydrates, such as fructans, sucrose, fructose, and glucose (Li et al, 2020 ; Yang et al, 2021 ). The sugar content of onion is subjected to variability during storage depending on storage temperature, postharvest treatments, and cultivar type.…”

Section: Introductionmentioning

confidence: 99%

Optimization of spray drying process for recovery of onion–stevia leaf hot water extract powder using response surface methodology

Yang

Ameer

Chung³

et al. 2023

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

It is important to optimize the drying process, along with the concentration of drying aid and the inlet air temperature, in order to obtain products with better physicochemical properties. Onion–stevia leaf hot extract powders were prepared using gum arabic (GA) and whey protein concentrate (WPC). Inlet air temperature and carrier concentrations were optimized using response surface methodology. The drying yield of powdered extracts was 14.39–74.32%, L*‐ value was 52.66–66.98, bulk density was 0.36–0.75 (g/cm3), moisture content was 2.40–11.57%, water solubility index was 30.32%–97.46%, and mean particle size D[4,3] was 9.13–88.01 (μm). For both GA‐ and WPC‐based powders, optimal inlet air temperatures and carrier concentrations were 148.81 and 144.62°C, and 11.58 and 12.03% (w/v), respectively. GA powders had a higher glass transition temperature (76.49°C) as compared to WPC powders (48.12°C) or maltodextrin as control (55.49°C). Sweetness (5.0/7.0) and overall acceptability (4.3/7.0) scores were higher for GA powders as compared to WPC powders (3.7/7.0 and 3.4/7.0), respectively. Conclusively, GA is a better carrier than whey protein for preparing spray‐dried onion–stevia powder that can be used as a natural sweetener.

show abstract

Section: Introductionmentioning

confidence: 99%

Optimization of spray drying process for recovery of onion–stevia leaf hot water extract powder using response surface methodology

Yang

Ameer

Chung³

et al. 2023

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

show abstract

“…These molecules are exacerbating factors in cellular injury and aging processes. In foods, ROS can cause lipid peroxidation, which leads to the deterioration of the foodstuffs (Li et al, 2020 ; Yang et al, 2021 ). The oxidative deterioration of lipid‐containing foods is responsible for the rancid odors and flavors during processing and storage, consequently decreasing the nutritional quality and safety of foods due to the formation of potentially toxic secondary compounds.…”

Section: Introductionmentioning

confidence: 99%

Phytochemical profiling, antimicrobial, and antioxidant activities of hydroethanolic extracts of prickly pear (Opuntia ficus indica) fruit and pulp

Iftikhar

Siddique

Ameer

et al. 2023

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

Phenolic compounds in prickly pear [Opuntia ficus indica (L.) Mill.] are known to contribute to the antioxidant and antimicrobial activities of the prickly pear. The present study aimed to evaluate the antioxidants and in vitro antimicrobial potential in the hydroethanolic extracts of different parts (fruit, cladode, and pulp) of prickly pear. Different polyphenolic compounds were analyzed by using high‐performance liquid chromatography. The results indicated that cladode possessed a higher quantity of phenolics compared with that observed in fruit and pulp. The most important phenolic compound in high quantity was gallic acid (66.19 μg/g) in cladode. The 100% aqueous extract of cladode exhibited the highest antioxidant (92%) and antimicrobial activities against Salmonella typhi (3.40 mg/ml), Helicobacter pylori (1.37 mg/ml), Escherichia coli (1.41 mg/ml), and Staphylococcus aureus (1.41 mg/ml). Principal component analysis (PCA) indicated that antioxidant activity and minimum inhibitory concentration (MIC) responses had a significant negative correlation with each other. Overall, the current results provided basic data for choosing prickly pear cladode with high antioxidant capacity for the development and consumption of antioxidant‐based alternative medicines and value addition of formulated foods.

show abstract

Protective Effect of Victory Onion (Allium victorialis L.) Extract on Reproductive System Injury in Male Rats

Cited by 2 publications

References 13 publications

Optimization of spray drying process for recovery of onion–stevia leaf hot water extract powder using response surface methodology

Optimization of spray drying process for recovery of onion–stevia leaf hot water extract powder using response surface methodology

Phytochemical profiling, antimicrobial, and antioxidant activities of hydroethanolic extracts of prickly pear (Opuntia ficus indica) fruit and pulp

Contact Info

Product

Resources

About