Evaluation of the Phytochemical and Medicinal Value of Lemongrass (<i>Cymbopogon citratus</i>), by Conversion into Powders and Extracts to Develop a Nutritional Bakery Product

Hussain, Ashiq; Kausar, Tusneem; Rehman, Abdul; Batool, Aneeqa; Saleem, Mahnoor; Musharraf, Tayaba Muskan; An, Quart Ul; Fatima, Haya; Yaqub, Shazia; Gorsi, Faiza Iftikhar; Haroon, Haseeb; Arif, Muhammad Rehan

doi:10.14218/fim.2023.00033

Cited by 3 publications

(1 citation statement)

References 44 publications

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“…Similarly, I. batatas and C. esculenta leaves, also used for tea production [ 38 ] and widely used in the Azores region as a side dish for meals, have undergone toxicity testing, confirming their safety for human consumption [ 39 ]. Additionally, E. japonica and C. citratus , known for their traditional medicinal uses [ 40 , 41 ], have been shown to be non-toxic in animal studies [ 42 , 43 , 44 ]. P. guajava [ 45 ] and S. sonchifolius [ 46 ] have a long history of traditional medicine use and are also currently used in food supplements and tea infusions.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Azorean Plant Leaves for Sustainable Valorization and Future Advanced Applications in the Food, Cosmetic, and Pharmaceutical Industries

Barros,

Fernandes,

Abraão

et al. 2024

Antioxidants

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The historical use of plants as sources of natural compounds has persisted over time. Increasing the intake of bioactive substances shows significant potential for promoting overall well-being and health. This study delves into the pigments, phenolic composition, and profile, along with antioxidant properties, of leaf extracts rich in bioactives from plants in the Azores region, contributing to sustainable primary food production. Analyses encompassed chlorophylls, carotenoids, total phenols, ortho-diphenols, and flavonoids, as well as antioxidant capacity assessment, polyphenolic profiling, and quantification. Psidium guajava L. and Smallanthus sonchifolius (Poepp.) H.Rob. exhibited elevated chlorophyll content, while Colocasia esculenta (L.) Schott displayed the highest carotenoid levels. Annona cherimola Mill., Eriobotrya japonica (Thunb.) Lindl, and Psidium guajava L. demonstrated pronounced total phenols, ortho-diphenols, and flavonoids. These findings align with heightened antioxidant capacity. HPLC–DAD (high-performance liquid chromatography with diode-array detection) characterization unveiled elevated hydroxycinnamic acids in E. japonica and Ipomea batatas (L.) Lam. compared to A. cherimola Mill., while C. esculenta exhibited increased flavone content. Among the quantified compounds, flavonols were the ones that predominantly demonstrated contribution to the antioxidant capacity of these leaves. This research highlights Azorean leaf plants’ antioxidant potential, fostering natural product development for better health.

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Section: Introductionmentioning

confidence: 99%

Characterization of Azorean Plant Leaves for Sustainable Valorization and Future Advanced Applications in the Food, Cosmetic, and Pharmaceutical Industries

Barros,

Fernandes,

Abraão

et al. 2024

Antioxidants

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Evaluation of Leaves, Flowers, and Seeds of Coriander (Coriandrum sativum L.) through Microwave Drying and Ultrasonic-Assisted Extraction, for Biologically Active Components

Hussain,

Arif,

Ahmed

et al. 2024

Journal of Food Processing and Preservation

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The coriander plant (Coriandrum sativum L.) is well known for its antibacterial and antioxidant properties since it contains a considerable number of bioactive compounds. This property encourages the use of coriander in food because it has many health benefits and preserves food longer. The current study’s objective was to demonstrate the extraction of coriander’s three fractions (leaves, flowers, and seeds) using microwave drying and ultrasonic assistance, in order to identify its distinct functional components. After microwave drying, the highest amounts of ash, fat, fiber, and protein with values 6.39±0.04, 10.10±0.05, 10.14±0.06, and 13.10±0.03%, respectively, were observed in coriander seeds. Among macro- and microminerals analyzed, contents of Ca and Mg were found highest in coriander leaves, with values 689±0.14 and 412±0.04 mg/100 g, respectively, whereas Fe, Zn, and Mn were found highest in seeds with values 15.46±0.02, 3.92±0.02, and 1.29±0.02 mg/100 g. Ultrasonic-assisted ethanolic extracts of microwave-dried coriander leaves presented significantly high (p<0.05) total phenolic contents (253.45±0.12 mg gallic acid equivalent/100 g), total flavonoid contents (98.15±0.09 mg quercetin equivalent/100 g), and total antioxidant activity (47.32±0.04 mg trolox/100 g), followed by seeds, while flowers presented lowest values. Significantly high (p<0.05) antimicrobial activities were exhibited from extracts of coriander seeds, followed by leaves. It was concluded that leaves, flowers, and seeds of coriander all were rich source of nutritional components and bioactives, and microwave drying and ultrasonic-assisted extraction were proved useful techniques for maximum retention of these contents in powders and ethanolic extracts, respectively.

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Development of Functional Muffins from Wheat Flour-Carrot Pomace Powder using Fenugreek Gum as Fat Replacer

Bamal,

Dhull

2024

Curr Res Nutr Food Sci

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Carrot stands out as one of the globally consumed vegetables, and its juice production yields significant quantities of valuable by-products, notably pomace. To mitigate environment impacts and enhance production cost efficiency, incorporating carrot pomace as an ingredient in diverse food items become a viable strategy. This study investigated the potential of carrot pomace powder (CPP) and fenugreek gum (FG) as fat-replacers and dietary fiber sources in muffins. The flour samples i.e. wheat flour (WF) and CPP were analyzed for their physico-chemical, functional and pasting properties. CCP contained crude fiber (27.6 %), moisture (8.75 %), protein (4.25 %), fat (0.2 %), and ash (1.2 %), indicating higher amounts of ash, and fiber contents than WF. Further, WF was replaced with CPP at different levels (5 %, 10 %, 15 % and 20 %), and FG was added at 0.1, 0.2, 0.3 and 0.4 g levels to analyze their effects on different attributes of muffin. The results showed that muffin fortified with CPP showed an increase in crude fiber content, the highest observed for MF4 of 1.19 %. The water and oil absorption capabilities of WF (143 % and 151 %) were lower than CPP (181 % and 163 %) blends. Addition of CPP and FG increased the flour paste viscosity and specific volume (SV). Moreover, sensory analysis showed the firmness, taste and appearance of muffins were improved by the addition of CPP. The most popular muffins were those made with 10 % CPP and 0.2 g FG. In conclusion, CPP and FG can be effectively utilized to produce fiber-enriched low-fat muffins with improved nutritional profiles and acceptable sensory characteristics.

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Evaluation of the Phytochemical and Medicinal Value of Lemongrass (Cymbopogon citratus), by Conversion into Powders and Extracts to Develop a Nutritional Bakery Product

Cited by 3 publications

References 44 publications

Characterization of Azorean Plant Leaves for Sustainable Valorization and Future Advanced Applications in the Food, Cosmetic, and Pharmaceutical Industries

Characterization of Azorean Plant Leaves for Sustainable Valorization and Future Advanced Applications in the Food, Cosmetic, and Pharmaceutical Industries

Evaluation of Leaves, Flowers, and Seeds of Coriander (Coriandrum sativum L.) through Microwave Drying and Ultrasonic-Assisted Extraction, for Biologically Active Components

Development of Functional Muffins from Wheat Flour-Carrot Pomace Powder using Fenugreek Gum as Fat Replacer

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