Untitled

Dalimov, D. N.; Dalimova, G. N.; Bhatt, Megh Raj

doi:10.1023/a:1024128512801

Cited by 23 publications

(9 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This is more than the TP content (7.20 ± 0.08 mg/g) of pomegranate fruit (Gölükcü, Tokgöz, & Çelikyurt, 2005;Gölükçü et al, 2008) and pomegranate seed (Dalimov et al, 2003). The difference between chemical can be resulted from the variance in species, climate condition, soil and maturity.…”

Section: Some Characteristics Of Psfmentioning

confidence: 98%

“…A study by Şimşek, Karadeniz, and Bayraktaroğlu (2009) reported that the pomegranate seed showed immunosuppressive effect in rats; thus they offered for utilization of it as the antioxidant in protection of erythrocytes and the treatment of leukemia. Pomegranate seed contains lignin, cellulose and polysaccharides (Dalimov, Dalimova, & Bhatt, 2003) and high concentrations of conjugated fatty acids such as conjugated linolenic acid (Kohno et al, 2004). Vroegrijk et al (2011) concluded that dietary pomegranate seed oil ameliorates high-fat diet-induced obesity and insulin resistance in mice, independent of changes in food intake or energy expenditure.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of pomegranate seed flour on dough rheology and bread quality

Gül

Şen

2017

CyTA - Journal of Food

View full text Add to dashboard Cite

The objective of this study was to determine the effects of pomegranate seed flour (PSF) on dough and bread quality. PSF with 15.66% protein, 18.24% lipid, 52.22% dietary fiber, 40.60 g/kg GAE total phenolic and 1049.10 IC50 = μg/ml antiradical activity was substituted for bread wheat flour at 0%, 5%, 7.5% and 10% levels. While 5% PSF did not show any significant effect on water absorption, stability and pressure increased and development time and extensibility decreased as addition level increased. With the addition of PSF in wheat flour, decreases were observed in volumes, widths, heights and brightness of breads, while increases were detected in dietary fiber, a and b values and textural properties such as hardness and chewiness. The study demonstrated that fiber-enriched bread with good sensory and technological quality could be produced by substituting wheat flour with 5% of PSF.Efectos de la harina de semilla de granada en la reología de la masa y en la calidad del pan RESUMENEl objetivo del presente estudio consistió en determinar los efectos que produce la inclusión de harina de semilla de granada (HSG) en la masa y la calidad del pan. La HSG contiene 15,66% de proteína, 18,24% de lípidos, 52,22% de fibra dietética, 40,60 g/kg de GAE en los fenólicos totales y 1049,10 IC50=μg/ml de actividad antiradical. En el estudio se sustituyó la harina de trigo para pan con HSG a niveles de 0, 5, 7,5 y 10%, comprobándose que, si bien a un nivel de 5% de HSG no hubo un efecto significativo en la absorción de agua, la estabilidad y la presión aumentaron, mientras que el tiempo de desarrollo y la extensibilidad fueron disminuyendo a medida que se elevaban los niveles de sustitución. Al agregar HSG a la harina de trigo, se observaron descensos en el volumen, el grosor, la altura y el brillo de los panes, detectándose incrementos en la fibra dietética, en los valores a y b, y en las propiedades de textura, por ejemplo, dureza o chiclosidad. El estudio comprobó que la sustitución de harina de trigo por HSG a un nivel de 5% hace posible producir panes enriquecidos de fibra con buena calidad sensorial y tecnológica. ARTICLE HISTORY

show abstract

Section: Some Characteristics Of Psfmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Effects of pomegranate seed flour on dough rheology and bread quality

Gül

Şen

2017

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…These studies showed that the content of lignin and cellulose in the seed coat was the main determinant of seed hardness. Lignin is a natural component of the secondary cell wall that participates in the formation of thick-walled cells and structural fibers ( Dalimov et al, 2003 ). Liang et al (2006) also found similar findings in a study on Arabidopsis seed coats.…”

Section: Discussionmentioning

confidence: 99%

Transcriptomic Analysis Reveal the Molecular Mechanisms of Seed Coat Development in Cucurbita pepo L.

et al. 2022

View full text Add to dashboard Cite

Cucurbita pepo is one of the earliest cultivated crops. It is native to Central and South America and is now widely cultivated all over the world for its rich nutrition, short growth period, and high yield, which make it suitable for intercropping. Hull-less C. pepo L. (HLCP) is a rare variant in nature that is easier to consume. Its seed has a seed kernel but lacks a seed coat. The molecular mechanism underlying the lack of seed coat development in the HLCP variety is not clear yet. The BGISEQ-500 sequencing platform was used to sequence 18 cDNA libraries of seed coats from hulled C. pepo (CP) and HLCP at three developmental stages (8, 18, and 28 days) post-pollination. We found that lignin accumulation in the seed coat of the HLCP variety was much lower than that of the CP variety. A total of 2,099 DEGs were identified in the CP variety, which were enriched mainly in the phenylpropanoid biosynthesis pathway, amino sugar, and nucleotide sugar metabolism pathways. A total of 1,831 DEGs were identified in the HLCP variety and found to be enriched mainly in the phenylpropanoid biosynthesis and metabolism pathways of starch and sucrose. Among the DEGs, hub proteins (FusA), protein kinases (IRAK4), and several transcription factors related to seed coat development (MYB, bHLH, NAC, AP2/EREBP, WRKY) were upregulated in the CP variety. The relative expression levels of 12 randomly selected DEGs were determined using quantitative real-time PCR analysis and found to be consistent with those obtained using RNA-Seq, with a correlation coefficient of 0.9474. We found that IRAK4 protein kinases, AP2/EREBP, MYB, bHLH, and NAC transcription factors may play important roles in seed coat development, leading to the formation of HLCP.

show abstract

“…6 Encapsulated pomegranate peel phenolics were utilized as bio-functional ingredients by Kaderides et al in the formulation of cookies. 7 In a similar way, researchers have claimed that the pomegranate seed matrix contains lignins, 8 fusion products of cell wall components and hydroxybenzoic/cinnamic acids, isoflavones, and potently antioxidant lignin derivatives. 9 Also, pomegranate seed oil is considered as an enriched source of steroidal as well as non-steroidal estrogens.…”

Section: Introductionmentioning

confidence: 95%