The present study aims at determining the length-weight relationship, sex ratio, relative weight, gonadosomatic indices and length at 50% maturation for the Indian mackerel, Rastrelliger kanagurta (Cuvier, 1817). A total of 791 specimens were collected from Salalah in the Dhofar region during the years 2007 to 2009. For both sexes, a common length-weight relationship was derived from the analysis, that is $W=0.00001×L^{3.4}$. It was found that the Omani Indian mackerel spawned during August to November and the lengths at 50% maturation were 271 mm for the combined sexes, 267.5 mm for the females and 277.5 mm for the males. The relative condition weight was positively proportion to the gonadosomatic index. The mean sex ratio for the entire fish sample of 0.56±0.1 was significantly different from the anticipated theoretical sex ratio of 0.5 $(X^2 = 8.77; \;df = 1; \;p<0.05)$.
The aim of this study was to increase the Coenzyme $Q_{10}$ $(CoQ_{10})$ yield from Rhodobacter sphaeroides via genetic engineering pathway. $CoQ_{10}$ plays important roles in many biological processes and has been proven to be effective in the treatment of many diseases. In the present study, the ubiG gene located in $CoQ_{10}$ biosynthesis pathway was effectively overexpressed in Rb. Sphaeroides to increase $CoQ_{10}$ production. The growth of host cells was slightly influenced by overexpressing ubiG. The crude $CoQ_{10}$ production was enhanced by 58.31% compared to that from the control. The ubiG mRNA level was significantly increased compared to the wild type harboring empty vector as measured by qRT-PCR. Moreover, the crude $CoQ_{10}$ exhibited strong anti-oxidant activity as measured in vivo by zone of inhibition assay.
The aim of this study is to quickly assess the physicochemical parameters of plantain wine and to be acquainted about the microorganisms genera involved in the fermentation. Numbers of fermented beverage are locally produced in several areas of the Republic of Congo by using local materials. The plantain seems to be a fruit of choice in the manufacture of fermented baverage. This study allow to improve the fermentation carried out in a traditional way with pH values around 4.5±0.4. In addition we showed that plantain wine contain more sugar that desert banana by allowing to obtain 16° of alcohol from plantain and 9° from dessert Banana. Finally the plantain wine contain a couple of Mineral composition including Ca, Fe, Cu, K, F and PO3. This wine showed a very interresting profile in terms of beverage preservation.
In this study, the anti-QS activity of regional floral honey from the southeast region of Argentina was investigated using the bacterial model (Chromobacterium violaceum. In addition, the anti-QS activity of quercetin, myricetin and luteolin was evaluated in an acidic medium. Two of the tested honey samples had the capacity to exert a notable anti-QS effect on (C. violaceum. The effect of quercetin on the anti-QS activity at pH 5.8 was higher than myricetin and luteolin. The results obtained from the identification of quercetin, myricetin and luteolin of the honey extracts by High-Performance Liquid Chromatography (HPLC) showed that quercetin was the main flavonoid followed by myricetin and luteolin. It was observed that honey with high values of quercetin and high value of free acidity, exerted a greater effect on the inhibition of QS. Thus, we can conclude that an umbral value of pH seems to be necessary to increase the anti-QS activity of quercetin.
The objectives of this study was to characterize moisture content, swelling, opacity and transparency of casein solution addition chitosan as edible films/coatings.The effect of chitosan solutions on edible films/coating was chitosan solution 4% of the amount of casein solution. The thickness average value of the casein chitosan edible film is 0.076-0.087 mm. The EFC4 treatmentwas obtained in the lowest moisture content 29.24%, swelling degree 5.48% and opacity 0.078%. High moisture content in the edible film will affect the resistance of the film produced and the packaged product. The lowest average value was found in the EFC4 treatment and EFC2 treatment with a value of transparency 0.63%. The highest concentration of chitosan solutions will tend to decrease the value of moisture content, swelling and opacity edible films/coating.
Background: The complex problems of different chronic degenerative diseases are spreading in human health across the globe. To combat this problem, fruits are the effective gear proved by many epidemiological studies. The aim of the study was to determine the antioxidant activity and three bioactive compounds like total flavonoids, total polyphenols and total anthocyanins in 23 species of fruits available in Bangladeshi market. Methods: Antioxidant activity (AOA) and bioactive compounds of fruits were determined by UV-visible spectroscopy. Antioxidant activity was undertaken by DPPH scavenging assay, total polyphenol content (TPC) was measured by folin-ciocalteu method and total flavonoid content (TFC) content was measured by aluminium chloride colorimetric method. Results: Among 23 species of fruits, AOA was higher in Katajamin (303 mg/100 g) followed by Dragon Fruits (171 mg/100 g), Guava (131 mg/100 g), Bael (130 mg/100 g) and average value was 125 mg/100 g of extract. TPC was varied from 10 to 305 mg GAE/100 g and average value was 87 mg GAE/100 g. Mango (305 mg GAE/100 g) showed higher TPC, followed by Pome Granate (222 mg GAE/100 g), Apple (207 mg GAE/100 g), Katajamin (141 mg GAE/100 g) and Bael (130 mg GAE/100 g). Again, TFC was ranged from Ashari (06±3.94 mg QE/g) to Tomato (84±13.69 mg QE/g) and the average TFC was 37 mg QE/g. In addition, total anthocyanin content (TAC) was highest in Mango (142±3.46 mg TA/100 g) and lower in Ashari (02±0.74 mg TA/100 g). There was a significant correlation (p≤0.05) between antioxidant activity and bioactive compounds and among the bioactive compounds. Conclusion: Important messages from this study are, majority of the rare fruits are the important sources of antioxidant and bioactive compounds which helps to reduce the risk of chronic degenerative diseases and can be used in food processing industry for nutraceutical product development.
This study aimed to investigate the effects of temperature and duration of fermentation on black garlic properties. The moisture content, lightness, total reducing sugar, proteins content, total polyphenols, antioxidant activity and DPPH radical scavenging activity, were determined. The experimental Design used in this study were Factorial Completely Randomized Design. The factors were, factors 1 = fermentation temperature variations (60; 70; and 80°C) and factors 2 = fermentation time variation (7; 14; and 21 days) each treatment repeated 3 (three times). The results of this study show that temperature and duration of fermentation have significant effect on the physical, chemical and bioactive properties of black garlic. The increase of duration and temperature of fermentation process in black garlic production increase the level of reducing sugar, protein content, total polyphenols, antioxidant activity and reduce the lightness and moisture content of black garlic.
Defatted kernel powder of mango (Mangifera indica) and wild mango (Irvingia gabonensis and Irvingia wombolu) were analysed for their in-vitro antioxidant activity and cytotoxicity. Dry matter content of the three kernel types were in the range of 93 to 95%. On defatting, the percentage oil yield of the Irvingia varieties were similar and 200% higher than that of Mangifera indica. The antioxidant activity using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) technique showed that the two Irvingia varieties (DIGK and DIWK) had similar IC50 (p>0.05) but significantly higher than that of Mangifera indica kernel (DMIK) (p<0.05). Likewise, results from the Ferric Reducing Antioxidant Power (FRAP) technique and Cytotoxicity assay confirmed the higher potency of DMIK over the Irvingia kernels.
This study was carried out to evaluate the physicochemical characteristics of Ginger (Zingiber officinale), African nutmeg (Monodora myristica) and Ashanti Black pepper (Piper guineense) essential oils. Dried plant materials were obtained from the Oba market in Edo State, Nigeria. All samples were ground into a fine powder and stored in an airtight plastic container at room temperature (28±2°C) until when used. The essential oils were extracted using steam distillation and their physicochemical properties analyzed using standard procedures. The results showed that color varied from yellow for Z. officinale to colorless for M. myristica and P. guineense. The highest yield (3.55%), acid value (6.73 mg KOH/g), saponification value (185.13 mg KOH/g), free fatty acid value (3.37%) and iodine value (69.49 gI2/100 g) were recorded for M. myristica, the highest specific gravity value (0.88) was for P. guineense and M. myristica, the highest peroxide value (2.67) was for P. guineense while the highest refractive index value (1.49) was for both P. guineense and Z. officinale. There were significant differences (p<0.05) in all physicochemical parameters except for the refractive index and specific gravity of the essential oils. The result indicates that the essential oils of the selected plants can be utilized as edible oils and suitable for nutritional purposes. The oils are stable and would not easily undergo rancidity, thus they can be used as a good component of food additives.
The present study aims to evaluate the chemical composition of fatty acids, sterols, and tocopherols of unconventional vegetable oil extracted by maceration with hexane from the Zizyphus lotus almonds. The fruit of the Zizyphus lotus was collected during the month of September 2016 in the Khouribga region of Morocco. The extraction yield is of the order of 24%. Analysis of GC chromatograms shows that the oil consists of more than 80.5% unsaturated fatty acids or oleic acid (C18: 1, 66.28%) represent the major fatty acid, followed by the acid linoleic (C18: 2, 13.94%). GC analysis of the unsaponifiable fraction reveals the presence of β-sitosterol with a significant percentage of approximately 71.05% and the HPLC chromatogram analysis of tocopherols shows the presence of γ-tocopherol and ?-tocopherol respectively with a rate of 93.93 and 6.07% for a total tocopherol content of 97.3 mg/kg.
The study aimed to determine the level of microbial contamination of black and green teas with different degrees of fragmentation. The microbiological analysis we conducted on 18 black and green teas available commercially on the market. Solutions were prepared from the weighed samples and then inoculated on sterile microbial media. Teas in bags proved to be the most polluted among the tested tea groups. Statistical analysis indicated significant differences in mycological contamination between black and green teas of various degrees of fragmentation. Green tea in bags manifested the highest fungal contamination - 9.3×103 CFU/g, significantly exceeding the other teas. Isolated fungi belonged to Aspergillus sp., Cryptococcus sp., Rhizopus sp., Mucor sp., Penicillium sp. and Cladosporium sp. The lowest number of fungi we observed in the group of green leaf teas -1.7×102 CFU/g. We recorded the most significant amount of Gram-positive bacteria in deciduous black tea - 1.8×103 CFU/g. The correlation between the degree of tea fragmentation and their microbial contamination has been demonstrated. Potentially pathogenic bacteria isolated from black and green tea can pose a threat to the health of consumers.
The aim of this review was to provide information on the nutritional components of legumes that can improve human wellbeing. Legumes are nutrient dense food crops with numerous health benefits. They have the ability to withstand harsh weather and naturally enrich soil, thus, reducing fertilizing cost. However, despite the advantages of legumes over other crops, they have not been fully utilized in food systems especially in developing countries. This review explores the nutritional profile of different types of legumes, factors influencing legume utilization and, the health benefits of legumes. Thus, providing vital information required to enhance industrial and domestic usage of legumes with a goal to promote legume cultivation for sustainable food production and improved healthy living.
The aim of this study was to enhance the Coenzyme Q10 (CoQ10) production from Rhodobactersphaeroides. CoQ10acts as an electron carrier and plays an important role in the aerobic respiration for the production of ATP. CoQ10 has been proven to be effective for treatment of human diseases and widely used in food and pharmaceutical industry. In the present study, the ubiE gene located in CoQ10 biosynthesis pathway was overexpressed in Rb. sphaeroides under strong pufoperon promoter and micro-aerobic growth conditions to enhance CoQ10 production. The growth curve implied that effect of overexpression of ubiE on the growth of host cells was slight. The crude CoQ10 production was enhanced by 80.61%, which was increased much higher than reported literature. The ubiE mRNA level was significantly increased compared to the wild type harboring empty vector as measured by quantitative RT-PCR. Furthermore, the crude CoQ10 possessed strong hydroxyl radical scavenging activity as measured in vivo by zone of inhibition assay. The in vitro assay indicated that the crude CoQ10 exhibited much stronger hydroxyl radical scavenging activity than normally used antioxidant vitamin C.
The effect of the aqueous extract of sudachi (Citrus sudachi) peels on Angiotensin-I Converting Enzyme (ACE) activity was examined in vitro to assess its potential ability to improve high blood pressure. The obtained results indicated that the extract caused the concentration-dependent inhibition of the enzyme activity in a competitive manner and suggested that putative active substances might be heat-stable with dialyzable molecular size. By comparison with the extracts prepared from lemon and orange peels, the extract of sudachi peels was shown to have the most potent inhibitory activity, which might be closely related to the amounts of total polyphenolic compounds in these extracts. The contents of phenolic acids and flavonoid compounds in the extract of sudachi peels were also shown to be higher than those of two other extracts. Thus, it seems possible to consider that the aqueous extract of sudachi peels may contain substantial amounts of water soluble polyphenolic compounds responsible for its inhibitory action on the enzyme.
The aim of this study was to assess the effect of the incorporation of hydrocolloids and aloe vera on the physicochemical properties and the degree of stability of Tree Tomato Beverages (TTB). The addition of hydrocolloids was used to control the phenomenon of phase separation in TTB during storage. Concentrations of Xanthan Gum (XG) and carboxymethylcellulose (CMC) 0.05% were appropriate in beverage physical stability due to the reduction in sedimentation velocities and high values of zeta potential (ζ>30 mV), without significantly affecting the physicochemical properties and color parameters. The incorporation of aloe vera gel significantly affected the pH and titratable acidity (p>0.05), but its effect on physical instability was not significant. The results suggest that due to the hydrophilic and anionic character of the hydrocolloids, they are useful in the processes of steric and electrostatic stability of TTB.
The aim of study are to identify, measure and assess supply chain risks and to determine strategy alternatives to reduce the risk of supply chains at SMEs Kuda Terbang. SMEs Kuda Terbang is one of the business entities producing enting geti in the center of enting geti production in Kademangan, Blitar regency. Problems that occur in the supply chain are low availability of raw materials, production equipment using traditional equipment and fluctuating market demand. The method used in this study is Fuzzy FMEA and AHP. Variables used in this study were ingredients, production and products. Expert respondents used in this study amounted to 6 people for supply chain risk assessment and 2 persons for the determination of supply chain risk mitigation strategies consisting of suppliers, companies, retailers and academics. The risks identified in the ingredients variables are 4 risks, 7 risks on the production variable and 5 risks on the product variables. The highest risk in ingredients variable is the fluctuating ingredients prices (FRPN of 5.67), in production variable is the uncertain production schedule (FRPN of 6.87) and in product variable is the product return (FRPN of 6.83). The priority strategy of supply chain risk mitigation of enting geti at SMEs Kuda Terbang is the quality control with the weight of 0.35.
The Maillard reaction accompanying the baking of bread largely affects the quality of finished bread and the degree of taste. Particularly, the difference of lipids as a secondary material can be considered as one of the major factors. We examined how the differences in constituent fatty acids of lipids in secondary materials are related to Maillard reaction. Chemical differences in added fatty acids were identified to be a major factor in the induction of the Maillard reaction and lipid peroxidation in bread baking. With saturated fatty acids, a higher carbon number tended to promote the Maillard reaction induction and suppress lipid peroxidation induction. Conversely, with unsaturated fatty acids, a greater degree of unsaturation tended to suppress the Maillard reaction induction and promote lipid peroxidation induction. The present findings clarified the involvement of fatty acid carbon number and degree of unsaturation in the Maillard reaction and lipid peroxidation inductions in bread baking. This phenomenon is a novel finding for the food science field.
The objective of this research is to determine the effects of residence time during decaffeination process using ethyl acetate solvent in decaffeinated controlled machine. The residence times are 2, 4 and 6 h. Decaffeination process was divided into two steps. First step was steaming process and the second step was caffeine extraction process. The objective of steaming process was to achieve the maximum moisture content of coffee bean, so the ethyl acetate solvent could penetrate the coffee bean. The results of steaming process of Robusta coffee beans in the decaffeinated controlled machine for 4 h indicated resources that the beans and their water adsorbed moisture content Increased from 12 to 52%. At the second step, the beans experienced Darkening of color indicated resources by the decreasing value of L from coffee bean. The Lowest caffeine content of 0.3% gained from the longest residence time of decaffeination process (6 h). Decaffeinated coffee bean has the value of the organoleptic test are in the range of 2-2.5 for aroma, flavor, bitterness and body.
The aim of this study was to evaluate the effect on the physicochemical characteristics of Prato type cheeses with the production of Exopolysaccharides (EPS) by Streptococcus thermophiles and to compare the results obtained with traditionally-manufactured cheese. There are few studies related to exopolysaccharides produced from lactic acid, however, many investigations describe this production as important in improving the physicochemical characteristics in concentrated milk derivatives like yogurt. In the present study, Prato type cheese was elaborated from three formulations: Traditional (T) (adding mesophilic and thermophilic crop), lyophilized (L) (addition of thermophilic crop) and replicate (R) (addition of thermophilic crop replicated). The physicochemical properties determined were fat, moisture, salt, dry matter, total protein, soluble nitrogen at pH 4.6 and nitrogen 12%; the evaluation was performed at 5, 25, 45 and 65 days of ripening, determining that the bonds formed between the exopolysaccharides, milk proteins and bacterial cells influenced in enhancement of these properties while using the treatments L and R. The results were interpreted by analysis of variance and, depending on the significance, Tukey's test was used with a 5% probability level.
