Nutrients and chemical composition of <i>Desplatsia dewevrei</i>

Oghale, Ovuakporie-Uvo; Idu, MacDonald; Omoregie, Ehimwenma Sheena

doi:10.1002/fsn3.1019

Cited by 11 publications

(8 citation statements)

References 41 publications

(49 reference statements)

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“…, 2017). On the contrary, low levels of phytates (0.1–0.9%) reduce depression, blood cholesterol response and contribute to antioxidant and anticarcinogenic properties (Ovuakporie-Uvo et al. , 2019).…”

Section: Resultsmentioning

confidence: 99%

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Antioxidant potential, anti-nutritional factors, volatile compounds and phenolic composition of microwave heat-treated plum (Prunus domestica. L.) kernels: an analytical approach

Sheikh

Saini

Sharma

2021

BFJ

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PurposeThe study was aimed to explore the potential impact of microwave heating (450 W for 2, 4, 6 and 8 min) on antioxidant activity, anti-nutritional factors, volatile and phenolic compounds of the plum kernels.Design/methodology/approachPlum kernels are rich in proteins, lipids and bioactive compounds that are mostly underused and undervalued.FindingsThe results showed that microwave heating at 450 W for 6 min significantly (p < 0.05) increased the antioxidant activity, total phenolic and flavonoid content, while the longer treatment time (450 W for 8 min) adversely affected the phenolic compounds. Most importantly, the anti-nutritional factors like amygdalin, hydrocyanic acid, phytic acid and tannin content were reduced up to 87.1, 84.7, 20.9 and 46.2%, respectively at 450 W for 6 min treatment conditions, which was confirmed from the larger shifts observed in FT-IR spectra near 1,157 cm−1. Microwave heating at 450 W for 6 min also proved beneficial in improving the bioavailability of volatile and phenolic compounds including chlorogenic acid, gallic acid, syringic acid, (+)-catechin, caffeic acid, ß-carotene, trans-ferulic acid, rutin trihydrate, 3,4-dihydroxybenzoic acid, tannic acid and quercetin by liberating them from the plant matrix.Originality/valueThe results thus indicate that controlled microwave heating could be an effective approach for the reduction of anti-nutritional factors besides leading to an overall improvement in antioxidant potential and volatile and phenolic compounds. This novel technological approach can proliferate the use of plum kernels in different diversified food formulations.

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Section: Resultsmentioning

confidence: 99%

“…The total phytate levels were evaluated using the procedure reported by Ovuakporie-Uvo et al. (2019).…”

Section: Methodsmentioning

confidence: 99%

Antioxidant potential, anti-nutritional factors, volatile compounds and phenolic composition of microwave heat-treated plum (Prunus domestica. L.) kernels: an analytical approach

Sheikh

Saini

Sharma

2021

BFJ

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“…Plants are the major source for secondary metabolites, they are meant for several biological activities in humans and animals. 37 Plants are secondary metabolites that are shaped as results of essential digestion and created for barriers against predators. Secondary metabolites are commonly not significant for the development and proliferation of organisms, but they play an essential role in the pharmaceutical field.…”

Section: Discussionmentioning

confidence: 99%

Qualitative and Quantitative Phytochemical Analysis of Andrographis Echioides Leaves.

Gurupriya

Dr.L.

2022

Int J Life Sci Pharm Res

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Plants are the crucial resources and backbone of human life on earth and another main significance of plants is their medicinal properties. Medicinal plants provide an estimable source of lead compounds for the discovery of noble new drugs with few undesirable side effects. In this study, the Qualitative phytochemical analysis, quantitative estimation, and proximate analysis of phytochemical compounds with the importance pharmacological significance in various organic solvent extracts of Andrographis echioides leaves. Preliminary phytochemical screening analyses were determined using standard protocol methods. Qualitative phytochemical analysis of leaves extracts from Andrographis echioides was analyzed for the primary and secondary metabolites of phytochemical constituents such as sugar, protein, amino acids, Carbohydrates, alkaloid, Flavonoids, Terpenoids, Glycosides, Tannins, Gum, Mucilage, phenolic compounds, Phytosterols, Coumarin, Emodin, Saponin, Oils, and Fats were screened in different solvent extracts. Quantitative estimation of secondary metabolites from Andrographis echioides leaves are determined by using Standard methods and proximate analysis of fibre, protein, fat, total ash, and carbohydrate were carried out by using standard. Among the nine different extracts of Andrographis echioides ,methanolic extract of the leaves showed the maximum amount of phytochemical was screened in Andrographis echioides. Quantitative estimation of leaves from Andrographis echioides contained maximum content of total phenols, flavonoids, Steroids, and Terpenoids with the minimum amount of saponins, alkaloids, and Tannin. The proximate analysis in percentage showed that Andrographis echioides leaves had the highest amount of Carbohydrates content 33.78% and Protein content 27.21%. and the lowest amount of Fibre content 10.56% Fat content 1.13% and ash content 7.32%. The presence of phytochemical compounds supports the traditional use of Andrographis echioides as an alternative treatment for curing certain health conditions. Further studies should be carried out to isolate specific phytochemical chemical constituents and should be used in different studies to explore their Biological effects.

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“…The phytic acid content was measured by using the method as reported by (Ovuakporie‐Uvo et al ., 2019). Extraction was carried out by dissolving 0.2 g sample in 2% concentrated HCl for 3 h. Then after filtration, 50 mL extract was taken in a 250 mL conical flask, and 10 mL distilled water was added.…”

Section: Methodsmentioning

confidence: 99%

Effect of malting and roasting of chickpea on functional and nutritional qualities of its protein fractions

Kaur

Prasad

2022

Int J of Food Sci Tech

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Summary Chickpea is gaining importance as a sustainable plant‐based protein source due to its high protein content and protein bioavailability. Malting and roasting, the traditional processing techniques, can be used to improve the protein quality of chickpea. The effect of two processing techniques on the water‐soluble albumin fraction, salt‐soluble globulin fraction, alcohol‐soluble prolamin fraction, and alkali‐soluble glutelin fraction was studied. Globulin content decreased from 45.85% to 37.08%, whereas the albumin fraction was found to increase from 4.16% to 7.08%, after 6 days of germination. It was observed that malting and roasting resulted in significant changes in the protein quality parameters and decrease in anti‐nutritional factors. Tannin content reduced by 53.18% and 40.44%, and the trypsin inhibitor activity reduced by 14.91% and 34.59% after malting and roasting, respectively. The protein efficiency ratio, biological value, and nutritional index improved due to malting and roasting. The biological value of raw chickpea protein was found to be 74.97%, and it increased to 81.89% and 79.27% on malting and roasting, respectively, and protein digestibility values were also increased. Microstructural and diffraction patterns of chickpea flours were examined. Amino acid scores for infants and adults were calculated, and sulphur‐containing amino acids were found to be the limiting amino acids in chickpea.

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Nutrients and chemical composition of Desplatsia dewevrei

Cited by 11 publications

References 41 publications

Antioxidant potential, anti-nutritional factors, volatile compounds and phenolic composition of microwave heat-treated plum (Prunus domestica. L.) kernels: an analytical approach

Antioxidant potential, anti-nutritional factors, volatile compounds and phenolic composition of microwave heat-treated plum (Prunus domestica. L.) kernels: an analytical approach

Qualitative and Quantitative Phytochemical Analysis of Andrographis Echioides Leaves.

Effect of malting and roasting of chickpea on functional and nutritional qualities of its protein fractions

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