Aims: This work aims to understand the effects of processing variables on supercritical fluid extraction from Mauritia flexuosa (Aguaje). This is not a cultivar because the plants used are indigenous. Background: The production of Mauritia flexuosa (Aguaje) is an economically significant activity in Madre de Dios, Peru, which has rarely been studied from a nutritional point of view. Objective: The present study evaluated the supercritical extraction of dry aguaje pulp (DAP). Methods: The supercritical extraction was evaluated at 200, 250, 300, 350, and 400 bar and temperatures of 40 and 60°C, and its effect on the global yield, fatty acid profile (FAP), and qualitative phytochemical profile (QPP). The kinetics data were fitted to the Spline model. The FAP was determined by gas chromatography, and the QPP was determined by thin-layer chromatography. Results: The highest yield (51.5 g extract/100 g DAP) was observed at 400 bar and 60°C in 79 min of extraction and 8.6 g CO2/min. The spline model showed that it is possible to extract 87.8% (45.2 g extract/100 g DAP) of the total extract in the tFER (falling rate period) period (38.99 min). The fatty acid and bioactive compound profiles were not affected qualitatively by the different extraction conditions. Research perspectives: The extracts obtained in this work were further studied with respect to the formation of emulsions, the development of cosmetics, and food supplements. Conclusion: DAP's supercritical extraction was carried out successfully, obtaining a high-quality phytochemical extract with potential applications in functional foods, drugs, and cosmetics.
Background: Shea butter is the under-consumed vegetable fat and oil. Making shea butter a part of food components in confectionaries would increase its utilization. Objective: In this study, the cake was produced by incorporating shea butter as shortening. Methods: Shea butter to margarine ratio was 100: 0, 50:50, 40:60, 30:70, and 0:100%, and additional cake samples were produced using flashed shea butter. Standard methods determined the physical and proximate properties of the cake samples, while 25-member panelists did the sensory evaluation. Statistical significance was done at p<0.05. The height, weight, and volume of the cake samples ranged from 3.2 to 3.9 cm, 39 to 50 g, and 625 cm3 to 1026 cm3, respectively. The ranges of moisture, fat, protein, carbohydrate, crude fiber, and the ash content of cakes were 13.7-17.3, 24.3- 30.7, 4.4-8.6, 43-50, 0.10-1.10, and 2.9-3.9%, respectively. The energy value of cake samples in kcal ranged from 440 to 471. Results: There was no significant difference (p>0.05) in the height and volume of the cakes produced from 100% shea butter and 100% margarine. The fat, crude fiber, and ash content increase with the increase in Shea butter substitution. There was no significant difference in the taste and appearance of cake samples from 100%, 70%, 60%, and 50% margarine. Conclusion: Cake samples produced with 60% margarine and 40% shea butter were the most liked by the consumers. Acceptable cakes can be produced by the inclusion of up to 50% shea butter as part of the shortening.
Introduction: Chillies or red peppers are consumed globally as a spice, condiment, culinary and as folk medicine because of their pungent taste, spicy flavour and therapeutic values. Colour, pungency and capsaicinoids are the potential characteristic attributes for assessing the quality of the dried chilli and are accountable for market price, trade and standardisation of the oleoresins. Objective: The present study was designed to prepare crude oleoresins from nineteen varieties of chilli and to enrich carotenoids contents in oleoresin paprika and capsaicinoids extractives in oleoresin capsicum separately for the evaluation and standardisation of colour, pungency and total capsaicinoids content. Methods: Crude oleoresins from dried fruits of chilli were prepared using conventional solvent extraction method, which were further enriched for the carotenoid and capsaicinoids extractives by fractionation techniques, and yielded oleoresin paprika and oleoresin capsicum separately. Oleoresins and their derivatives were subjected to analytical estimation of colour values, pungency and capsaicinoids content. The colour content was quantified using a UV Vis Spectrophotometer, whereas pungency was determined using HPLC and quantified as Million Scoville Heat Units. Total capsaicinoids contents were also quantified. Results: The highest extraction yield was found in the variety Teja (S-17) that is 8.82%, whereas enriched versions of oleoresin paprika and oleoresin capsicum were calculated higher in the varieties 273 and Teja (S-17) with the values 6.04 and 2.62%, respectively. The colour value of crude extract was the highest (3085.2 CU) in the variety 5531-IPM, whereas paprika was enriched high in the variety Lolly Chilli (3400.5 CU). The highest pungency (1.59 MSHU) was noted in the variety 5531-HPH. In the case of oleoresin capsicum, the pungency was highly enriched in the two varieties 4884 and Teja (S-17), with the MSHU values 6.11 and 5.5, respectively. Total capsaicinoids contents in the crude oleoresin were found maximum in the variety 5531-HPH (10.60%), whereas after purification (oleoresin capsicum), the maximum capsaicinoids contents were enriched in the varieties 4884 and Teja (S-17) with the values 40.73 and 36.67%, respectively. Conclusion: The outcome of our elaborated studies elucidates that Teja (S-17) 5531-HPH, 5531-IPM and 4884 varieties are better for extractive yield, pungency, and total capsaicinoids content, whereas 5531-IPM and Lolly Chilli varieties are better for colour extraction compared to all other varieties.
Background: Syzygium cumini L., commonly known as Jamun, black-plum, and Indian blackberry, is one of the most widely distributed trees in India with booming medical benefits and possesses antioxidant, anticancer and anti-diabetic properties. It belongs to the family Myrtaceae. Despite countless phytochemicals, seeds are not consumed and are the waste part of Jamun fruit. Objective: The objective of this study was to evaluate the antioxidant capacity of phenolics from Jamun seeds against a bundle of oxidant moieties. Methods: The 50% acetone extract of Jamun seeds was investigated for in-vitro antioxidant profiling. Assays include free radical scavenging activity, metal chelation activity, hydroxyl radical scavenging activity, hydrogen peroxide scavenging activity, total antioxidant activity, total reducing power, nitric oxide scavenging activity, and lipid peroxidation inhibition activity. Results: The extract depicted maximum DPPH radical scavenging activity followed by ABTS radical scavenging activity. Hefty metal chelation and nitric oxide scavenging activity were recorded while lipid peroxidation, H2O2, and OH- scavenging activity was intermediate. Conclusion: Jamun seed showed ample antioxidant activity and certifies that it is the right candidate for exploitation as a source of natural antioxidants to counteract autoxidation-induced pathologies or diseases.
Most recently emerged pneumonia of unknown cause named COVID-19 has a devastating impact on public health and economy surpassing its counterparts in morbidity and mortality. Asymptomatic spread appears to be prevalent in China from where it is originated, lacking a clear and precise understanding of the transmission dynamics. Precautionary approach on certain ethnic food from mammalian sources like bats and its possible transmission source has been presented. Biosecurity measures should also be considered. The application of accurate predictive modeling in the alleviation of infectious diseases has also been discussed. The COVID-19 outbreak seems to be an alarming lesson to the global community to start preparing for an open, transparent, and coordinated action by all relevant stakeholders.
