Functional and Health Properties of Yogurt Supplemented with Green Tea or Green Coffee Extracts and its Effect on Reducing Obesity Complications in Rats

The stability of lipid oxidation of fat-rich food products is one the most important factors to preserve the quality of food products. Therefore this study aimed to enhance the oxidative stability of Nigella sativa (NS) oil for 15 days at 50 °C, by using different concentrations of extracts from olive leaves (OL), tomato by-product (TP), orange peel (OP) and water melon peel (WP) as naturally bioactive compounds, in addition to assess the quality of mayonnaise containing NS oil as a functional ingredient. The natural phenolic compounds of these agro-industrial wastes were extracted and identified using HPLC. The results showed that OL extract had the highest total phenolic content (121.09 mg GAE/g dw) which represented about 1.76, 3.91 and 13.34 times higher than the phenolics in the TP, OP and WP extracts, respectively. The results of the oxidative stability measurements indicated that the addition of all extracts to NS oil retarded the oxidative rancidity compared to the control as measured by the peroxide value, p-anisidine value, and thiobarbituric acid. Infrared analysis demonstrated the antioxidant power of the OL extract at 400 ppm and the TP at 600 ppm in preventing rancidity conditions, which were similarly effective as the synthetic antioxidant Tertiary-butyl hydroquinone (TBHQ) (200 ppm). This demonstrated the potential for using them as natural antioxidants to prevent rancidity in stored oil. The results of quality and sensory evaluation of NS oil mayonnaise showed an increase in viscosity and a change in colour parameters that were imperceptible to the human eye as the ΔE values were less than 3, and all mayonnaise products were "accepted" by the panelists.

Section: Introductionmentioning

confidence: 99%

Enhancing Oxidative Stability of Nigella Sativa Oil with Some Agro-Industrial Wastes Extracts and its Utilization in Mayonnaise

Zeyada,

Massoud,

Hashem

2023

“…Coffee is one of the most popular beverages in the world due to the organoleptic and stimulating properties of its beans (Ballesteros et al, 2014 andShalaby &Elhassaneen, 2021). Coffee beverages represent 75% of the total non-alcoholic beverage market and their consumption is increasing (Reguengo et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Hulled Roasted Barley Drink as an Alternative to Coffee: Sensory Evaluation, Chemical Composition and Caffeine Content, Antioxidant Activity and Economic Evaluation

Ali

2023

In this research, the chemical composition, caffeine content, antioxidant activity, and sensory and economic evaluations of hulled roasted barley grains as an alternative coffee drink, were studied. Hulled barley grain variety Giza 134 was cleaning and roasting at about 200 °C for 35,45 and 55 minutes and compared to a sample of Brazilian coffee. The sensory evaluation results, of roasted barley coffee drink at a temperature of 200 °C for a period of 35,45 and 55 minutes, and compared to the Brazilian coffee drink, showed that roasted barley coffee drink at 200 °C for 55 minutes received the highest scores compared to both roasted barley coffee drink at 200°C for 45 and 35 minutes, and was very near to Brazilian coffee drink. Also, color evaluation was performed for each sample of roasted barley and that of the Brazilian coffee sample. The percentages of protein, fat and ash in hulled roasted barley grains were lower than that of the Brazilian coffee, as these percentages reached 13.20%, 3.84%, and 3.33% in hulled roasted barley grains, while those percentages in Brazilian coffee reached 17.54%, 18.23% and 4.31%, respectively. The moisture, total carbohydrate and starch contents of hulled roasted barley grains were higher than those found in Brazilian coffee. The percentage of crude and dietary fiber decreased in roasted barley grains compared to that in Brazilian coffee, Also, total phenols and antioxidant activity decreased in hulled roasted barley grains compared to Brazilian coffee, reaching 166.22 mg gallic acid/100g and 52.18% in hulled roasted barley grains, while they reached to 1577 mg gallic acid/100g and 90.20% in the Brazilian coffee. The caffeine content of hulled roasted barley grains was zero per cent, while its percentage in Brazilian coffee was 0.87%. The results showed that the mineral contents (magnesium, calcium, iron, potassium and sodium) were higher in the Brazilian coffee (160.67, 57.30, 21.30, 2200 and 93.33 mg / 100 g) compared to hulled roasted barley grains (149.69, 32.97, 15.03, 700 and 76.67 mg / 100 g), respectively. On the other hand, the global production of coffee is about 6 million tons, produced in 9 countries, and Egypt imports about 137 thousand tons, representing about 2.30% of that production, with a cash value estimated at 2.10 billion pounds. It can be provided through a barley coffee drink, with complete replacement, while it can be reduced to about 1.04 billion pounds in the case of 50% replacement, and about 0.50 billion pounds in the case of 25% replacement only. So, consuming barley coffee instead of natural coffee beans in different proportions can lead to the provision of hard currency.

“…As indicated in a study by Huskisson et al (2007), the sufficient consumption of foods rich in micronutrients is also a vital component of this overall health strategy. Enabling the provision of sufficient vitamin D through fortified food items can play a significant role in mitigating obesity and enhancing the well-being of individuals grappling with this worldwide health concern (Haddad et al, 2016 andShalaby &Elhassaneen, 2021). Vitamin D, which is fatsoluble, is spontaneously synthesized by the body when exposed to ultraviolet light (Aguilar-Shea, 2021).…”

Section: Introductionmentioning

confidence: 99%

Utilization of Foods Rich in Vitamin D as Nutritional Supplements in Pasta Products and the Biological Impact on Obese Rats

A. El-wardany,

A. M. El-Agizy,

M. M. Hassan

et al. 2023

Due to the widespread prevalence of obesity on a global scale, it has emerged as a significant public health concern. The number of individuals attempting to lose weight has decreased over the last 10 years. The initial step in tackling this issue involves the adoption of a healthy lifestyle. This research endeavor is designed to explore the influence of specific dietary components on the biochemical characteristics of obese rats. In this study, 36 Wister strain rats were subjected to different dietary conditions, with half of them being fed a high-fat diet while residing in well-lit environments, and the other half in dark conditions. Before sacrifice, the rats underwent a 12-hour fast, followed by the analysis of their blood and serum to assess various biochemical parameters. This study's findings imply that enriching the diet with hulled sunflower seed powder and wheat germ, along with vitamin D supplementation, led to increased vitamin D levels in the rats. Furthermore, the analysis revealed rats' lipid profiles improved. Moreover, the rats exposed to sunlight exhibited enhanced levels of vitamin D and improved hematological parameters when compared to those housed in dark conditions. Additionally, the sensory assessment of the food products containing sunflower seeds and wheat germ showed that the panelists were satisfied with the product quality. In summary, the study's results suggest that incorporating hulled sunflower seeds powder and wheat germ into the diet may contribute to the reduction and management of obesity.