Redox protective potential of fruits and vegetables: A review

Tahir, Zainab; Arshad, Muhammad Umair; Chaudhari, Sunbal Khalil

doi:10.12980/jclm.3.2015j5-84

Cited by 3 publications

(3 citation statements)

References 98 publications

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“…This imply that further sprouting in ascorbic acid concentrations beyond day 6 for onions and day 10 for garlic could result in the reducing power of these vegetable plants. Tahir et al (2015) stated that onions and garlic are rich in phenolic compounds with the former possessing better antioxidant activity than the latter. This may be attributed to the reducing potential of the onions which prevents sprouting from exceeding day 6 of sprouting as observed in garlic which increased as sprouting days increased proportionately.…”

Section: Discussionmentioning

confidence: 99%

Effects of sprouting on the antioxidant potentials of garlic (Allium sativum L.) And onions (Allium cepa L.)

Ebhomienlen,

Azeke,

Kehinde

et al. 2024

ijs

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Section: Discussionmentioning

confidence: 99%

Effects of sprouting on the antioxidant potentials of garlic (Allium sativum L.) And onions (Allium cepa L.)

Ebhomienlen,

Azeke,

Kehinde

et al. 2024

ijs

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“…This can be explained by the fact that vegetable waste solutions may contain redox-active compounds (for example, caffeic acid, ferulic acid, etc.) [36], which facilitate electron transport between microbial cells and the electrode surface. Thus, the created MFC models can be used to clean agricultural wastewater without adding additional reagents that may be toxic to the environment.…”

Section: Practical Application Of Composite As a Basis For An Mfcmentioning

confidence: 99%

Novel Conductive Polymer Composite PEDOT:PSS/Bovine Serum Albumin for Microbial Bioelectrochemical Devices

Tarasov,

Plekhanova,

Bykov

et al. 2024

Sensors

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A novel conductive composite based on PEDOT:PSS, BSA, and Nafion for effective immobilization of acetic acid bacteria on graphite electrodes as part of biosensors and microbial fuel cells has been proposed. It is shown that individual components in the composite do not have a significant negative effect on the catalytic activity of microorganisms during prolonged contact. The values of heterogeneous electron transport constants in the presence of two types of water-soluble mediators were calculated. The use of the composite as part of a microbial biosensor resulted in an electrode operating for more than 140 days. Additional modification of carbon electrodes with nanomaterial allowed to increase the sensitivity to glucose from 1.48 to 2.81 μA × mM−1 × cm−2 without affecting the affinity of bacterial enzyme complexes to the substrate. Cells in the presented composite, as part of a microbial fuel cell based on electrodes from thermally expanded graphite, retained the ability to generate electricity for more than 120 days using glucose solution as well as vegetable extract solutions as carbon sources. The obtained data expand the understanding of the composition of possible matrices for the immobilization of Gluconobacter bacteria and may be useful in the development of biosensors and biofuel cells.

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“…consumers [6] . It contains considerable amount of vitamin C, carbohydrates, crude fibers, water and different minerals [7,11,14,16,17] . That is good for digestive system and helps in maintaining ideal weight and balance nutrition [7] .…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Some Nutritional Profile of Pineapple (Ananas comosus (L.) merr) Rinds

2020

IJGHC

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The determination of proximate, vitamins and minerals characterization of the rinds of four varieties of pineapple was carried out in order to add value to the rinds as to reduce agro waste on the environment. The rinds of pineapple used for this work were derived from pineapple fruits (Native Pineapple, Queens Pineapple, MD-2 Pineapple and Smooth Cayene pineapple) coded A, B, C and D respectively. The pineapples were thoroughly washed with water and carefully peeled using stainless steel knife to obtain the rinds. The rinds were chopped into small pieces, spread on the trays and oven dried at 50 O C for 48 h. The dry samples were blended using Chefman 500 W Blender and the blended powders were sieved using 0.5 µm sieve. The fine powders were then packed in sample bottles labeled A, B, C and D respectively. The result obtained from the proximate analysis shows that variety C recorded the highest amount of protein content (6.21±0.10%) and was observed to be insignificantly different (P<0.05) from all the four varieties of the rinds. Rinds of varieties C and D were found to be high in lipids with C Evaluation … K. Asemave et al.

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Redox protective potential of fruits and vegetables: A review

Cited by 3 publications

References 98 publications

Effects of sprouting on the antioxidant potentials of garlic (<i>Allium sativum L.</i>) And onions (<i>Allium cepa L.</i>)

Effects of sprouting on the antioxidant potentials of garlic (<i>Allium sativum L.</i>) And onions (<i>Allium cepa L.</i>)

Novel Conductive Polymer Composite PEDOT:PSS/Bovine Serum Albumin for Microbial Bioelectrochemical Devices

Evaluation of Some Nutritional Profile of Pineapple (Ananas comosus (L.) merr) Rinds

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