Culinary herbs – the nutritive value and content of minerals

Kiczorowska, Bożena; Klebaniuk, Renata; Bąkowski, Maciej; Al-Yasiry, Ali Ridha Mustafa

doi:10.5601/jelem.2014.19.4.739

Cited by 13 publications

(10 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In our study, the highest K > Ca > Mg content was determined among the examined micro-and macroelements in the lovage leaves (Table 4). These results correspond with the study conducted by the authors of Reference [25]. Many studies have indicated that deficiencies of some mineral nutrients, including Ca, Mg, K, Na, P, Zn, Se, Fe, and Mn, almost certainly impair human health.…”

Section: Discussionsupporting

confidence: 90%

See 1 more Smart Citation

Effect of Jasmonic Acid, Yeast Extract Elicitation, and Drying Methods on the Main Bioactive Compounds and Consumer Quality of Lovage (Levisticum officinale Koch)

Złotek

Szymanowska

Rybczyńska‐Tkaczyk

et al. 2020

Foods

View full text Add to dashboard Cite

The aim of the study was to evaluate changes in the activities of some enzymes (polyphenol oxidase—PPO and peroxidase—POD), the content of some bioactive compounds, and the organoleptic quality and color parameters of fresh lovage and its herb dried with various methods and elicited with jasmonic acid (JA) and yeast extract (YE). Elicitation only slightly affected the sensory quality of the fresh herbs, but consumer responses in terms of acceptability of the dried lovage color showed that lovage from microwave drying was least acceptable. The largest increase in the value of parameter a* was observed in microwave dried samples. Elicitation positively influenced the content of bioactive compounds (especially chlorophylls, vitamin C, and phenolic compounds), but unfortunately drying caused significant loss of bioactive compounds (except phenolic compounds) in both control and elicited samples. Drying also resulted in a decrease in the activity of PPO and POD.

show abstract

Section: Discussionsupporting

confidence: 90%

“…As indicated in a study conducted by Kiczorowska et al [25], lovage is one of the herbs with the highest abundance of minerals in crude ash in comparison to other herbs, especially Mg and Ca.…”

Section: Discussionmentioning

confidence: 97%

Effect of Jasmonic Acid, Yeast Extract Elicitation, and Drying Methods on the Main Bioactive Compounds and Consumer Quality of Lovage (Levisticum officinale Koch)

Złotek

Szymanowska

Rybczyńska‐Tkaczyk

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Emre et al [7] reported that the total protein content in fish ranged from 63.80% to 78.15% and the total fat content varied from 4.57% to 21.29% in different seasons. Fish are also a good source of bionutrients, e.g., vitamins and minerals in diets, although consumers are more likely to choose fruit [8], herbs, and spices [9], or even herbal and slimming teas [10] as food products that are rich in these nutrients. Mohanty et al [11] investigated the micronutrient composition of 35 food fish from varying aquatic habitats.…”

Section: Introductionmentioning

confidence: 99%

Nutrient and Mineral Profile of Chosen Fresh and Smoked Fish

et al. 2019

View full text Add to dashboard Cite

In the present study, were determined the basic nutrients (dry matter, crude ash, crude protein, ether extract, and energy) and mineral elements content in chosen species of raw and smoked freshwater and sea fish. The content of dry matter, and basic nutrients and Na+, K+, Ca+2, Mg+2, P+2, Zn+2, and Cu+2 in the fish samples was determined. The dietary intake of several macro- and microconstituents per one serving (150 g fresh or smoked fish) was calculated. The fresh fish contained on average 220.2 to 283.7 g·kg-1 of dry matter, 12.4 to 10.7 g·kg-1 of crude ash, 176.2 to 173.5 g·kg-1 of crude protein, 32.6 to 78.6 g·kg-1 of ether extract, and 104.6 to 119.1 kcal (freshwater and sea fish, respectively). Thermal treatment reduces the water and fat content in fish meat. Reduction of the K, Ca, Mg, P, Zn, and Cu levels was observed most frequently. The one serving of fish covers approximately 23% and 12% of the recommended dietary amount of K, 7.5–5.0% of Ca, ~12% of Mg, 6.8 to 12.5% of Zn, and about covered 6.7% of Cu. The smoking process increased the concentration of some basic nutrients and reduced the fat and mineral content. Whitefish, trout, halibut, mackerel, and herring had the highest levels of the analyzed minerals.

show abstract

“…Beberapa faktor-faktor lain yang mempengaruhi aktivitas komponen aktif fitogenik tanaman adalah bagian tanaman yang digunakan, sifat fisik, variasi genetik tanaman, usia tanaman, dosis yang digunakan, metode ekstraksi, waktu panen, dan kompatibilitas dengan bahan lainnya (Yang et al, 2009). Beberapa peneliti melaporkan terkait kandungan bahan bio aktif pada herbal atau ekstrak tanaman yang digunakan sebagai imbuhan pakan fitogenik yaitu alkaloid, bitter, flavonoid, glikosida, getah, saponin, tanin fenolat, polifenol, terpenoid, polipeptida, timol, cineole, linalool, anethole, allicin, capsaicin, allyl isothiocyanate, minyak atsiri, dan piperine (Al-Yasiry & Kiczorowska, 2016;Kiczorowska et al, 2015;Magdalena et al, 2012;Grashorn, 2010;Wenk, 2006). Komponen aktif fitogenik dilaporkan memberikan fungsi tertentu.…”

Section: Klasifikasi Dan Komponen Aktif Fitogenik Sebagai Imbuhan Pakanunclassified

Review: Peluang Pengembangan Imbuhan Pakan Fitogenik Sebagai Pengganti Antibiotika dalam Ransum Ayam Pedaging di Indonesia

Hidayat¹,

Rahman²

2019

jitro

View full text Add to dashboard Cite

ABSTRAK Seiring dengan telah dilarangnya penggunaan antibiotic growth promotor (AGP) dalam pakan oleh pemerintah Indonesia, maka pencarian pengganti AGP mejadi penting saat ini. Imbuhan pakan fitogenik menjadi salah satu pengganti AGP potensial. Makalah ini ditulis untuk mengungkap peluang pengembangan imbuhan pakan fitogenik sebagai pengganti AGP dalam ransum ayam pedaging di Indonesia. Metode penulisan makalah dilakukan dengan beberapa tahapan. Tahapan pertama, tahap persiapan, dilakukan dengan mengumpulkan dan membaca jurnal, makalah prosiding, buku yang diperoleh dari hasil dari pencarian pada internet. Dilanjutkan dengan memilih dan menentukan jurnal hasil penelitian, makalah ilmiah pada prosiding, buku terkait dengan topik yang sudah ditentukan. Tahapan ke dua, penyusunan outline makalah yang akan ditulis, dimana pada tahapan ini untuk menentukan skema berfikir penulis terkait dengan topik yang akan di bahas. Tahapan ke tiga, mengembangkan kerangka makalah dengan menggunakan literatur ilmiah, teori, hasil penelitian yang sudah diperoleh. Tahapan ke empat, pemeriksaan terhadap isi makalah yang sudah ditulis, baik secara substansi maupun redaksional. Berdasarkan studi pustaka yang dilakukan disimpulkan bahwa imbuhan pakan fitogenik dari berbagai jenis tanaman potensial digunakan sebagai pengganti AGP dalam pakan ayam pedaging. Kebutuhan akan daging ayam nasional yang semakin tinggi setiap tahunnya, menjadi peluang betapa besarnya pasar akan kebutuhan pengganti AGP di Indonesia. Sinergisme antara lembaga penelitian-perguruan tinggi dengan pelaku industri pakan dan imbuhan pakan menjadi penopang utama dalam pengembangan imbuhan pakan fitogenik di Indonesia.Kata Kunci: imbuhan pakan fitogenik, ayam pedagingABSTRACTKeywords: pytogenic feed additive, broiler chicken The use of antibiotic growth promoter (AGP) in feed has been banned by the Indonesian government. Therefore, the search for alternative AGP continues to be carried out. The addition of phytogenic is one of the potential alternatives because it has the same ability as AGP. This paper was written to reveal the opportunities for developing phytogenic feed additives as a substitute for antibiotics in broiler diet in Indonesia. The method of writing this paper was done in several stages. The first stage, the preparation, is done by searching and reading journals, proceedings, books obtained from the internet. The second method is the preparation of the outline of the paper to be written, to determine the author's thinking scheme related to the topic to be discussed. The third method is developing a framework of thought by using scientific literature obtained and read before. Fourth method is examination of the contents of papers that have been written, both substantially and editorially. Based on the literature study, it was concluded that the phytogenic feed additives from various types of plants should be considered as a substitute for AGP in broiler diet. The need for national chicken meat which is getting higher every year becomes an opportunity for how big the market will be for AGP's replacement in Indonesia. Synergism between university-research institutions and feed industry is the main support in developing phytogenic feed additives in Indonesia.Keywords: pytogenic feed additive, broiler chicken

show abstract

Culinary herbs – the nutritive value and content of minerals

Cited by 13 publications

References 12 publications

Effect of Jasmonic Acid, Yeast Extract Elicitation, and Drying Methods on the Main Bioactive Compounds and Consumer Quality of Lovage (Levisticum officinale Koch)

Effect of Jasmonic Acid, Yeast Extract Elicitation, and Drying Methods on the Main Bioactive Compounds and Consumer Quality of Lovage (Levisticum officinale Koch)

Nutrient and Mineral Profile of Chosen Fresh and Smoked Fish

Review: Peluang Pengembangan Imbuhan Pakan Fitogenik Sebagai Pengganti Antibiotika dalam Ransum Ayam Pedaging di Indonesia

Contact Info

Product

Resources

About