Curcuma longa L.- and Piper nigrum-based hydrolysate, with high dextrose content, shows antioxidant and antimicrobial properties

Cancian, Mariana Assis de Queiroz; Almeida, Fernanda Garcia de; Terhaag, Marcela Moreira; Oliveira, Admilton Gonçalves de; Rocha, Thaís de Souza; Spinosa, Wilma Aparecida

doi:10.1016/j.lwt.2018.05.018

Cited by 4 publications

(2 citation statements)

References 31 publications

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“…It was possible to clearly verify the presence of loose starch granules and agglomerates (Maniglia et al, 2015). In images 2A, 2B and 2C it was possible to observe starch granules involved with proteins and fibers, indicative of the strong interactions between starch and the protein matrix reported by Queiroz Cancian et al (2018) in observations in turmeric flour.…”

Section: Scanning Electron Microscopy (Sem)supporting

confidence: 55%

Effects of drying temperature on the bioactive and technological properties of turmeric (Curcuma longa L.) flour

et al. 2022

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The objective of this study was to evaluate the influence of drying treatment on the characteristics physical, chemical, technological properties and bioactive of turmeric flour. The flour was obtained from the drying of rhizomes in a forced air circulation oven at temperatures of 45, 55, 65 and 75 °C. The analyzes performed were: pH, instrumental color, microstructure, granulometry, water and oil absorption indices, water solubility indices, and antioxidant activity. The characteristics of the flours significantly affected were moisture, protein, lipid and ash contents. The antioxidant capacity with the DPPH radical, for flour at the drying temperature of 45 °C, presented the highest value 36.55 Mmol Trolox g -1 , and 7686.32 Mmol FeSO4 g -1 the FRAP radical at 65 °C.The phenolic content varied according to the solvent applied to obtain the extract, the mean values of total phenolic compounds for each temperature were: 0.419, 0.332, 0.316, 0.283 mg GAEa 100 g -1 for temperatures 45, 55, 65 and 75°C respectively. Water solubility index (WSI) and oil absorption index ranged from 12.45 g g -1 to 11.78 g g -1 and from 2.54 g g -1 to 2.49 g g -1 , respectively, for temperatures of 45 °C and 75 °C. The results of the present study indicated that temperature influences the physicochemical and technological properties of turmeric flour.

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Section: Scanning Electron Microscopy (Sem)supporting

confidence: 55%

Effects of drying temperature on the bioactive and technological properties of turmeric (Curcuma longa L.) flour

et al. 2022

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“…Overall, this study showed that P. pulmonarius strains had better P. pulmonarius mycelia also had a higher antioxidant capacity as compared to their fruiting body counterparts, which contradicted the study of Sulistiany et al (2016). The higher antioxidant capacity of the mycelia could be due to the usage of potato dextrose agar (PDA) as the growth media in which the dextrose content could promote the antioxidant activity of the mycelia (de Queiroz Cancian et al, 2018). While 10% of rice bran was also supplemented in the substrate for the fruiting body growth, the ratio was not as high as the ratio of dextrose (20%) in PDA.…”

Section: Discussionmentioning

confidence: 59%

Assessment of phylogenetic, growth, and antioxidant capacity of Pleurotus spp. in Malaysia

Leong

Yeap

et al. 2021

J. Food Process. Preserv.

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Genus Pleurotus spp. contains many edible fungi with high nutritional value, medicinal value, and ease of growth. Cultivation of Pleurotus faces many problems including poor quality of mushroom spawn, low biological efficiency, and slow growth. In this study, we performed species identification using ITS marker and antioxidant capacity evaluation on 27 Pleurotus mycelia strains from MARDI's mushroom bank. Furthermore, important characteristics such as biological efficiency, complete growth, and antioxidant capacity were evaluated for 10 selected fruiting bodies of Pleurotus pulmonarius.Strain MP34 was the most suitable strain for commercial production, whereas mycelial strain MP42, MP52, and MP28 were suitable for the extraction of biologically active compounds. Our findings contributed and identified high-quality strains for the local Malaysian mushroom farmers. Future studies will focus on parameters such as substrate and supplements selection and bag preparation for the improvement of Pleurotus cultivation. Novelty impact statement:This study evaluated the potential of using ITS markers and antioxidant profiling to identify high-quality Pleurotus strain, which can be subsequently used for the quality control of Pleurotus mycelia culture in the mushroom bank and even by the farmer.

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The influence of dietary Motore™ supplement on antioxidant status to Aeromonas hydrophila infection in Rhamdia quelen

Franco

Bandeira

Dolci

et al. 2021

Microbial Pathogenesis

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Curcuma longa L.- and Piper nigrum-based hydrolysate, with high dextrose content, shows antioxidant and antimicrobial properties

Cited by 4 publications

References 31 publications

Effects of drying temperature on the bioactive and technological properties of turmeric (Curcuma longa L.) flour

Effects of drying temperature on the bioactive and technological properties of turmeric (Curcuma longa L.) flour

Assessment of phylogenetic, growth, and antioxidant capacity of Pleurotus spp. in Malaysia

The influence of dietary Motore™ supplement on antioxidant status to Aeromonas hydrophila infection in Rhamdia quelen

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