Antioxidant and Sensory Properties of New Beverage Formulations Composed of Palm Sugar, Aframomum melegueta, and Citric Acid

Oboh, F.O.J.; Imafidon, Judith

doi:10.3390/beverages4030059

Cited by 9 publications

(12 citation statements)

References 44 publications

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“…The total phenolic content (TPC) was determined spectrophotometrically by the Folin-Ciocalteu method as described by Oboh and Imafidon (2018). The results were expressed as mg Gallic Acid Equivalents (GAE) /g of sample weight.…”

Section: C-chemical Antioxidants and Antimicrobial Analysismentioning

confidence: 99%

Effect of Removing the Bitter Taste of Olive Leaves on Its Antioxidant and Antibacterial Properties in Some Food Products

Mahmoud

kodous

Bayomey

2021

Egypt. J. Food Sci.

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O LIVE leaves extracts constituents are known for their health benefits against some diseases such as: blood pressure, atherosclerosis, diabetes, cancer, as well as antiinflammatory, antioxidant and antimicrobial properties. In the present study olive leaves were treated in order to reduce or eliminate the bitter taste. The treated olive leaves were sensory evaluated as a tea drink. Also the dry ethanol extract of these treated leaves (OLE) were used in preparation of meat sausage as antioxidant and antimicrobial alternative of BHT or BHA. The results indicated that all treated sample of olive leaves tea recorded mean score of overall acceptability ranged from 7.06 to 7.59 (between Like Moderately and Like Very Much) compared to the ordinary green tea sample. OLE of sample No.2 (which treated with 3% citric acid) was achieved the highest percentage of DPPH (38.57%) and phenolic extract yield (15.35%). Therefore, it was used in the preparation of meat sausages with different concentrations. Sausage samples treated with OLE showed the lowest TBA value and total plate count compared to control group during 12 days of storage at 4±0.50 °C. The results showed that also, OLE3 group (400mg) appears to be the best in sensory evaluation as there are either no significant differences or a significant increase in all characteristics compared to other all groups in all periods of storage.

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Section: C-chemical Antioxidants and Antimicrobial Analysismentioning

confidence: 99%

Effect of Removing the Bitter Taste of Olive Leaves on Its Antioxidant and Antibacterial Properties in Some Food Products

Mahmoud

kodous

Bayomey

2021

Egypt. J. Food Sci.

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“…We do believe that a combined cascade of these deleterious oxidative reactions probably caused the adverse effect observed in the ovaries of experimental animals that received paraquat alone in this study. 41 . They act via the reduction of serum levels of thiobarbituric acid reactive substances (TBARS) 41 .…”

Section: Fig 3: Photomicrographs Of the Histology Of Rat Ovaries Showing The Effect Of Co-administration Of Ethanolic Seed Extracts Of Afmentioning

confidence: 99%

Untitled

2021

IJPSR

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Aframomum melegueta (Alligator pepper) is a tropical plant that belongs to the Zingiberaceae (Ginger) family, consumed for its culinary and health benefits. This study investigated the therapeutic efficacy of ethanolic seed extract of Aframomum melegueta at ameliorating paraquat-induced ovarian toxicity in rat models. Thirty female Wistar rats were divided into control and five test groups (n=5). Group 1 (Control) received feed and water, while other groups (2-6) were treated orally and daily for 4 weeks as follows; group 2 (400 mg/kg b.w. of Aframomum meleguate seed extract); group 3 (200 mg/kg b.w. of Aframomum meleguate seed extract); group 4 (20 mg/kg b.w. of paraquat); group 5 (co-administration of 20 mg/kg b.w. of paraquat and 400 mg/kg b.w. of Aframomum meleguate seed extract); group 6 (co-administration of 20 mg/kg b.w. of paraquat and 200 mg/kg b.w. of Aframomum meleguate seed extract). At the end of the experiment, oxidative stress markers (malondialdehyde (MDA) and superoxide dismutase (SOD)), estradiol levels, and histology of the ovaries were assessed. Data obtained were analyzed using SPSS version 23 software. Oral gavage of paraquat caused ovarian degeneration, development of ovarian cysts, reduced sera estradiol levels, and higher MDA levels, while SOD levels were reduced (p<0.05) when compared to Control. Co-administration of paraquat with ethanolic seed extract of Aframomum melegueta however, improved all these parameters (ovarian histoarchitecture, MDA, SOD, and sera estradiol levels). Aframomum melegueta thus has a strong antioxidant capability, acting in a dose-dependent manner to ameliorate ovarian toxicity induced by paraquat in Wistar rat models. INTRODUCTION:Background of Study: Paraquat (1, 1'-Dimethyl-4, 4'-bipyridinium dichloride) is a potent, rapidly absorbed herbicide 1 that destroys plant tissue by disrupting photosynthesis and rupturing the cell

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“…The cheese analogue was analyzed for yield (Aini, Sustriawan, Prihanato et al, 2019), pH using pH meter (Oboh and Imafidon, 2018), soluble solids (Dhanraj et al, 2017), moisture content (AOAC, 2005), protein content (AOAC, 2005), and fat content (AOAC, 2005). The three best products were analyzed for sensory properties using the ranking method.…”

Section: Analysis Of Cheese Analoguementioning

confidence: 99%

“…The pH was assessed out using pH meter (Oboh and Imafidon, 2018). The pH meter was standardized using a FULL PAPER buffer solution with a pH of 4.0 and 7.0. pH readings were taken after 10 mins stabilization.…”

Section: Analysis Of Cheese Analoguementioning

confidence: 99%

Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant

Aini¹,

Sustriawan²,

Prihananto³

et al. 2020

Food Res.

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Cheese is not only created using cow's milk and can also be made from a mixture of vegetable extracts, including corn extract. Cheese from corn extract has the advantages of low-fat and high-carotene. Notably, papain can be used as a coagulant in the production of cheese analogue, while maltodextrin functions to increase volume and total solids for greater yield. The objectives of the present study was 1) to optimize the formula composition between lime extract, papain, and maltodextrin to create a cheese analogue from sweet corn extract with high yield and protein as well as good sensory properties, 2) to study the physicochemical and sensory characteristics of the cheese analogue using the optimal formula, and 3) to compare analog cheese from corn milk to cow's milk cheese. The experimental design involved response surface methodology with three factors (lime extract, papain, and maltodextrin). The results of the study produced the optimal cheese analogue formula from corn extract with the addition of lime extract (2.283%), papain (0.022%), and maltodextrin (15%). The characteristics of this cheese analogue include a yield of 20.3%; pH of 5.4; 14oBrix soluble solids; water content of 65.3%; protein content of 13.5%; total-carotene of 544.4 ppm and of fat content 4.6%. The cheese analogue has sensory characteristics of soft texture, the ability to spread evenly, the typical color of cheese (i.e. yellowish-white), and was preferred by panelists. Cheese analogue has protein content of 7.1%, fat content of 4.55%, total carotene of 544.4 mg/g, cholesterol 0.02 mg/g; while commercial cheese from cow’s milk has protein content 6.3%, fat content 24.53%, total carotene 5.32 mg/g and cholesterol 0.19 mg/g. Thus, sweet corn can potentially be used as a raw material for producing low-fat cheese analogues.

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Antioxidant and Sensory Properties of New Beverage Formulations Composed of Palm Sugar, Aframomum melegueta, and Citric Acid

Cited by 9 publications

References 44 publications

Effect of Removing the Bitter Taste of Olive Leaves on Its Antioxidant and Antibacterial Properties in Some Food Products

Effect of Removing the Bitter Taste of Olive Leaves on Its Antioxidant and Antibacterial Properties in Some Food Products

Untitled

Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant

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