Potato and Ginger Peels: A potential new source of natural antioxidants

Rashid, Farzana

doi:10.15406/mojfpt.2017.04.00103

Cited by 3 publications

(1 citation statement)

References 29 publications

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“…This occurs because potato and faba bean plants are able to produce flavonoids, such as quercetin, in their roots (Ehiobu et al, 2022;Y. Liu et al, 2019;Maj et al, 2010;Rashid et al, 2017). From these results, it can be stated that potato and faba bean produce flavonoids, even though they are grown in monoculture or intercropping.…”

Section: Spore Density and Soil Aciditymentioning

confidence: 99%

Mycorrhiza Diversity in Some Intercropping Systems of Potato (Solanum tuberosum L) and Faba Bean (Vicia faba L)

Taurinanda,

Banjarnahor

2023

JTEP-L

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Arbuscular mycorrhizal fungi (AMF) is the most widely distributed mycorrhizal fungi in the soil and can make a symbiosis with the roots of host plants to form arbuscular mycorrhizal symbionts. Intercropping is a practice of polyculture cropping where two or more plant species are simultaneously cultivated in the same field. The objective of this study was to define the effect of intercropping on the density and diversity of mycorrhizal spores. In this study, potatoes and faba beans, both of which have the ability to symbiosis with mycorrhizae, were intercropped. A randomized group design with 5 planting system treatments was employed in this study with 5 replications. The results concluded that density of mycorrhizal spores in the intercropping planting pattern was not statistically different from the density of mycorrhiza in the monoculture cultivation pattern. The types of mycorrhiza found included the genus of Glomus, Funneliformis, Scutellospora, Cetraspora, Septoglomus, and Entrophospora Keywords: pH; Root exudate; Spore density, Spore identification; Spore diversity.

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Section: Spore Density and Soil Aciditymentioning

confidence: 99%

Mycorrhiza Diversity in Some Intercropping Systems of Potato (Solanum tuberosum L) and Faba Bean (Vicia faba L)

Taurinanda,

Banjarnahor

2023

JTEP-L

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Aloe vera (L.) Webb.: Natural Sources of Antioxidants – A Review

Hęś

Dziedzic

Górecka

et al. 2019

Plant Foods Hum Nutr

187

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Many studies have proved that bioactive components of Aloe vera have an anti-inflammatory effect and support lipid and carbohydrate metabolism, helping to maintain normal sugar and cholesterol levels in blood and normal body weight. When aloe is applied externally, it accelerates the regeneration of the damaged skin. Aloe contains antioxidants, which may increase the shelf-life and nutritional value of food; therefore, it is widely used in cosmetic, pharmaceutical and food industry. An antioxidant activity was shown for leaf’s skin, flowers and gel of aloe. In this work the future of A. vera as effective antioxidants is primarily discussed and expected trends are summarised. Furthermore, the bioactive components and the health-promoting effects of A. vera are investigated.

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Natural compounds obtained from plants as alternatives for meat and meat products preservation

Lacerda

Paulino

Esteves

et al. 2021

RSD

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The purpose of this review is to demonstrate the findings on the use of natural compounds as preservatives in meat and meat products as a healthier and safer alternative compared to the use of synthetic preservatives. Due to its biological composition, meat and its derivatives are susceptible to spoilage, a process that can be delayed with the use of synthetic food preservatives. However, it is known that some products can trigger undesirable effects on consumer health. In recent years, there has been a greater demand for products obtained naturally or directly from a biological organism without laboratory interference in their composition, in order to reduce risks to the consumer. The most promising compounds belong to the groups of phenolic and flavonoid compounds, which have a proven, positive effect on oxidation and microbial development. Findings on the use of natural compounds as preservatives in meat and meat products demonstrate an alternative to increased shelf life without risking consumer health.

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Potato and Ginger Peels: A potential new source of natural antioxidants

Cited by 3 publications

References 29 publications

Mycorrhiza Diversity in Some Intercropping Systems of Potato (Solanum tuberosum L) and Faba Bean (Vicia faba L)

Mycorrhiza Diversity in Some Intercropping Systems of Potato (Solanum tuberosum L) and Faba Bean (Vicia faba L)

Aloe vera (L.) Webb.: Natural Sources of Antioxidants – A Review

Natural compounds obtained from plants as alternatives for meat and meat products preservation

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