•Chemical composition of black, red and white quinoa grains was explored.•Proteins and carbohydrates were main nutrients present.•Sucrose and oxalic acid were the major hydrophilic ...compounds.•γ-Tocopherol and linoleic acid were the main lipophilic compounds.•The three quinoa varieties presented very similar profiles.
With the purpose of valuing the species Chenopodium quinoa Willd (quinoa), as well as encouraging the consumption of its grains, this study aimed at providing a detailed evaluation of the nutritional value and chemical composition of several quinoa grains of different colour varieties (black, red and white) from different origins. The results demonstrated an excellent composition, namely in the presence of many compounds of interest, such as organic acids, tocopherols and unsaturated fatty acids, as well as a very favourable nutritional profile, with carbohydrates and proteins being the prominent macronutrients. Regarding the different varieties, statistical analysis showed that there were no significant differences in studied parameters, with the exception of proteins, carbohydrates, oxalic acid, γ-tocopherol and total tocopherols content. Thus, this pseudocereal takes a position of nutritional excellence, compared to others cereals more commonly consumed, thereby representing a promising ingredient for many uses in the food industry.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
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•Pineapple is rich in nutrients, dietary fiber, and bioactive compounds.•The volatile compounds of pineapple arise from esters.•Pineapple offers various potential food-based and waste ...processing products.
Pineapple (Ananas comosus) is a tropical fruit that is highly relished for its unique aroma and sweet taste. It is renowned as a flavourful fruit since it contains a number of volatile compounds in small amounts and complex mixtures. Pineapple is also a rich source of minerals and vitamins that offer a number of health benefits. Ranked third behind banana and citrus, the demand for pineapple has greatly increased within the international market. The growth of the pineapple industry in the utilisation of pineapple food-based processing products as well as waste processing has progressed rapidly worldwide. This review discusses the nutritional values, physicochemical composition and volatile compounds, as well as health benefits of pineapples. Pineapple contains considerable amounts of bioactive compounds, dietary fiber, minerals, and nutrients. In addition, pineapple has been proven to have various health benefits including anti-inflammatory, antioxidant activity, monitoring nervous system function, and healing bowel movement. The potential of food products and waste processing of pineapples are also highlighted. The future perspectives and challenges with regard to the potential uses of pineapple are critically addressed. From the review, it is proven that pineapples have various health benefits and are a potential breakthrough in the agricultural and food industries.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
RSU private X Bengkulu is one of general hospital in Bengkulu provides various health services, including outpatient, emergency units, and inpatient care. In the inpatient service unit there is a ...class 3 treatment room which is an option for patients with a fairly cheap and affordable cost, but the existing facilities are different from other rooms. This study aims to analyze the level of satisfaction and nutritional value of food menus for class 3 patients at RSU private X Bengkulu. The respondents involved were 75 patients who were treated at RSU private X Bengkulu with a descriptive analysis using a Likert scale. The results showed that the level of patient satisfaction with services at RSU private X Bengkulu was 4.08 with the assessment criteria being satisfied from the indicators of satisfaction, responsiveness (responses), confidence (belief), empathy, tangible, reliability, according to diet, food portions, suitability, and cleanliness of equipment. Nutritional Value of Food Grade 3 patients served have a Calorific Value between 1,800.63 Calories/day.
Pistachio (PW, Pistacia vera L.) wastes are a collection of favorite materials that are produced in the pistachio processing factories, in combination with its industry derivatives of clusters, soft ...hull, leaves, hard shell, and kernel. Two experiments were carried out; in the 1st one, the chemical and mineral compositions, in vitro ruminal-digestive fermentation activities, and buffering capacity parameters were determined for PW and its derivatives. For the 2nd experiment, the nutritional effects of an aluminosilicate (AS) and polyethylene glycol (PEG), at 10 g/kg dietary dry matter (DM), on PW-based diets were investigated. However, forty Mahabadi male goat kids 5 months, 22 ± 2.0 kg body weight (BW) were randomly divided into the four experimental diets: control (a basal diet without PW); PW (replaced 40 % of control ingredients with PW); PW + PEG (PW diet + 10 g PEG/kg DM); and PW + AS (PW diet + 10 g AS/kg DM). Crude protein content, dry matter digestibility (DMD), gas production, and metabolizable energy were increased (P < 0.001) in kernel rather than other treatments. Hard shell exhibited the lowest (P < 0.001) DMD and/or organic matter digestibility (at 24 and 96 h), and highest (P < 0.001) neutral detergent fiber, acid detergent fiber, and iron concentrations. In leaves, total phenolic and tannins, calcium, magnesium, and manganese had the highest (P < 0.001) concentrations versus other PW derivatives. Soft hull has the greatest (P < 0.001) acid-base buffering capacity among the evaluated derivatives. Dietary supplementation with 40 % PW decreased (P < 0.001) dry matter intake, final BW, average daily gain, nutrient digestibility, ruminal total volatile fatty acids, propionate, and acetate, but with an increase (P < 0.001) in those parameters in PW + PEG and PW + AS diets. Blood urea nitrogen and total protein decreased (P < 0.05) by dietary PW. The inclusion of 40 % PW in the diet reduced the growth performance and diet nutritive value, but improved plasma antioxidant status (total antioxidant capacity: and malondialdehyde). Addition of PW in goat kids’ diets with PEG or AS improved the digestibility and ruminal fermentation activities and enhanced growth performance. In conclusion, it is recommended to use PW at the dietary level of 40 % in fattening goat kids, provided that it is accompanied by adding AS or PEG to the diet.
•Nutritive value of pistachio wastes (PW) and its derivatives was evaluated in vitro and in vivo.•In vitro fermentation of the PW kernel was nutritionally superior to other derivatives.•Dietary inclusion with 40 % PW adversely affected growth performance, digestibility and ruminal activities of goat kids.•Plasma total antioxidant capacity increased and malondialdehyde decreased with dietary 40 % PW inclusion.•Addition of polyethylene glycol or aluminum silicates at 10 g mitigate the adverse effects of PW in kids’ diet.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
•Bioaccessibility of bioactive compounds and minerals in mirindiba fruit was studied.•The pulp showed high bioaccessibility of carotenoids and total phenolic compounds.•The peel showed high ...bioaccessibility of acid ascorbic.•The peel and pulp of the fruit presented low bioaccessibility of Cu, Fe Mn and Zn.•Mirindiba presented high antioxidant capacity comparable to tropical fruits.
This work evaluated the in vitro bioaccessibility of ascorbic acid, total phenolic, carotenoids, Cu, Fe, Mn and Zn in the peel and pulp of Buchenavia tomentosa Eichler (mirindiba) and their antioxidant capacities. Ascorbic acid, total phenolic and antioxidant capacity were quantified by the Tillmans, Folin–Ciocalteu and DPPH methods. Carotenoids were quantified by UV-vis spectrophotometry and minerals by flame atomic absorption spectrometry. Ascorbic acid concentrations in the pulp and peel were 4911.96 and 1987.99 mg 100 g−1 with in vitro bioaccessibilities of 3.94 and 8.18%. Total phenolic concentrations in the pulp and peel were 2134.47 and 3519.07 mg GAE 100 g−1 with in vitro bioaccessibilities of 38.33 and 26.13%, respectively. Concentrations of α-carotene, β-carotene, and lycopene were 11.77, 12.72 and 9.06 μg g−1 in the pulp and 14.06, 15.03, and 10.05 μg g−1 in the peel, having in vitro bioaccessibilities of 53.80, 26.77 and 29.00% and 21.56, 23.28 and 24.93%. The antioxidant capacities of the pulp and peel were 325.59 and 283.59 *EC50 g/g DPPH. Mineral concentrations were below the limit of quantification. The results suggest that mirindiba can be a natural source of bioaccessible bioactive compounds and income for the Cerrado communities.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Summer pruning of fruit species as an alternative for feeding with vegetable waste in beef cattle breeding is observed. The experiment was conducted in 2020 in an experimental farm for beef cows ...(Hornless Hereford breed) of the Research Institute of Mountain Stockbreeding and Agriculture, Troyan (Bulgaria). The animals were fed in a controlled manner with standardized amounts of foliar fodder, obtained after summer pruning of fruit crops (plums, apples, pears). The main purpose of the study is to consider the potential and opportunity of using plant matter after summer pruning (green pruning) in various orchards, as a food reserve in beef cattle breeding. The highest appetite was shown by the leaves and twigs obtained during plum pruning (combined group of two cultivars) (46.6%), followed by those of the apple (31.2%) and the lowest value was registered for pear species (22.2%). The total amount of the three types of fodder is accepted as 100%. Compared to the other studied species, the foliar fodder from Prunus domestica had the highest content of crude protein (20.3%), minerals (11.7%), calcium (2.2%), phosphorus (0.6%) and nitrogen (3.2%).
Kombucha fermentation yields a diverse range of beneficial macro and micronutrients. In our study, we examined the metabolites, antioxidant activity, organoleptic characteristics, and nutritional ...attributes of traditionally prepared kombucha tea, using black tea and sugar (control) as substrates, and compared them with tea made from tea dust and blackstrap molasses (test). Kombucha tea crafted from functional raw materials exhibited enhanced sensory qualities and improved health-promoting properties. The levels of tannins, flavonoids, and phenols play a crucial role in determining the antioxidant activity of kombucha tea. Using the DPPH and FRAP methods, we investigated the antioxidant activity throughout the fermentation period, ranging from day 0 to day 12, under optimized conditions. The results consistently demonstrated an initial increase in antioxidant activity from day 0 to 6, followed by a decline from day 6 to 12. Notably, statistical analysis revealed that the antioxidant activity of the test sample was significantly better (p > 0.001) compared to the control sample. The nutritional content of the kombucha from day 6 of the test sample is higher than the control sample provided sugars (fructose 0.4 ± 0.1, glucose 0.7 ± 0.1, sucrose 1.4 ± 0.1) g/100 mL, minerals (calcium, 19.4 ± 0.15, iron 23.1 ± 0.25, and potassium 28.3 ± 0.25) mg/100 mL, vitamins (B1 0.58 ± 0.01, B2 0.30 ± 0.02, B3 0.33 ± 0.02, B6 0.75 ± 0.02, B9 0.19 ± 0.03, B12 0.9 ± 0.03, and C 1.38 ± 0.06) mg/100 mL, sodium 4.35 ± 0.25 mg/100 mL, calories 14.85 ± 0.25 mg/100 mL, carbohydrates 3.135 ± 0.12, and acids (acetic acid 4.20 ± 0.02, glucuronic acid 1.78 ± 0.02) mg/100 mL on day 12. The predominant microbial species identified in both control and test samples included Komagataeibacter rhaeticus, Gluconobacter oxydans, Brettanomyces bruxellensis, and Zygosaccharomyces bailli, each with varying dominance levels. These microorganisms play essential roles in metabolizing sugars, generating acids, and contributing to the distinctive flavor profile of kombucha. Sensory evaluations of the control and test samples were analyzed, and the overall preference was 88% for the test sample with tea dust and molasses. The sensory characteristics of the test sample included a fruity smell (41%), fizzy texture (66%), bright color (47%), and a fruity taste (67%), with overall acceptability (56%) rating it as excellent. Our research contributes to a deeper understanding of the interplay between raw materials, microbial composition, and the resulting composition of bioactive compounds.
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