This study evaluated the lipid content, fatty acid (FA) profile, and lipid peroxidation of turbot muscle before and after culinary processing, including traditional oven and grilling, with and ...without extra virgin olive oil. The impact of muscle location and skin presence was evaluated. The skin had negligible effects on FA profile, although grilling without skin resulted in a significantly higher cooking loss. The ventral muscle displayed a significantly higher total lipid content than the dorsal muscle. Processed samples, without oil, showed no significant FA profile differences compared to fresh muscle. However, lipid peroxidation significantly increased with culinary processing, particularly through oven cooking in the absence of olive oil. Although the incorporation of olive oil during culinary processing reduced EPA + DHA content, these LC-PUFA/100 g remained above the recommended daily intake of 250 mg for humans. While phenolic compounds present in olive oil, derived from hydroxitirosol and tyrosol, may not directly protect PUFAs, they appeared to contribute to the prevention of lipid peroxidation, particularly in longer processing (oven). In summary, farmed turbot has a very high nutritional value that is preserved when cooked under controlled conditions.
•Turbot muscle was oven-baked or grilled, with and without olive oil.•Skin presence had negligible effects during the cooking process.•Lipid peroxidation increased in processed samples compared to fresh ones.•EPA + DHA levels were reduced in samples cooked with olive oil.•Turbot maintained high nutritional value when cooked under controlled conditions.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
The advent of the nanotechnology era offers a unique opportunity for sustainable agriculture provided that the exposure and toxicity are adequately assessed and properly controlled. The global ...production and application of cerium oxide nanoparticles (CeO2-NPs) in various industrial sectors have tremendously increased. Most of the nanoparticles end up in water and soil where they interact with soil microorganisms and plants. Investigating the uptake, translocation and accumulation of CeO2-NPs is critical for its safe application in agriculture. Plant uptake of CeO2-NPs may lead to their accumulation in different plant tissues and interference with key metabolic processes of plants. Soil microbes can also be affected by increasing CeO2-NPs in soil, leading to changes in the physiology and enzymatic activity of soil microorganisms. The interactions between CeO2-NPs, microbes and plants in the agricultural system need systemic research in ecologically relevant conditions. In the present review, The uptake pathways and in-planta translocation of CeO2-NPs,and their impact on plant morphology, nutritional values, antioxidant enzymes and molecular determinants are presented. The role of CeO2-NPs in modifying soil microbial community in plant rhizosphere is also discussed. Overall, the review aims to provide a comprehensive account on the behaviour of CeO2-NPs in soil-plant systems and their potential impacts on the soil microbial community and plant health.
•Cerium oxide nanoparticles (CeO2-NPs) either alleviate or aggravate stress in plants in a dose-dependent manner.•CeO2-NPs affect morphological, biochemical and nutritional values in plants.•CeO2-NPs exert toxicity to soil microbial community.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Context: Considering the importance of bread as a staple food in many countries around the world, including Iran, This study aimed to assess the nutritional values (i.e., protein content, fat ...content, carbohydrates, vitamins, minerals, and antioxidant activity) of quinoa-wheat bread compared to simple wheat bread. Evidence Acquisition: A search was conducted in electronic databases, including PubMed, Scopus, and Web of Science, as well as Google Scholar search engine. After screening the title and full-text of the articles, data were extracted by two independent researchers; a third researcher interfered in case of disagreement. Keywords, including “Chenopodium quinoa”, “Quinoa”, and “bread”, were obtained from the MeSh database and the manuscripts of related articles. All papers written in English language, which were published before March 2022, were selected for this review. Results: Among 159 initially extracted articles, 38 were selected by screening the titles and removing duplicates and irrelevant papers. Eleven articles were finally included in this review. Overall, the results showed significantly higher protein, fat, and fiber content in quinoa-wheat bread compared to simple wheat bread. Conclusions: Based on the results, the addition of quinoa flour could promote the health benefits of bread by increasing the protein, lipid, fiber, and micronutrient contents. It is suggested to optimize the nutritional value of the Iranian’s staple food by adding quinoa flour to wheat bread.
The objective of this work was to characterize nutritional parameters of bee pollens from plant species occurring in a semiarid region, in Picos, state of Piaui, Brazil. Bee pollen samples were ...collected from the experimental apiary of the Study Group on Bees from the Semiarid Region of Piaui (GEASPI/UFPI) and subjected to melissopalynological analysis to determine their botanical origins, and bromatological analysis (crude protein, lipids, fibers, and ash) in the Laboratory of Animal Nutrition of the Department of Zootechnics of the Federal University of Piaui (UFPI), in Teresina, Piaui (DZO/UFPI/Teresina). Six plant species (Aspilia sp., Senna obtusifolia,Mimosa pudica L., Cupheaericoides, Croton sp., and Mimosa caesalpiniifolia) were predominant for bee pollen production in the study area. Therefore, the nutritional compositions of the pollen produced in the Caatinga area varied according to their botanical origin, as shown by the crude protein (20.75% to 38.18%), fiber (0.53% to 1.37%), lipid (0.49% to 4.7%), and total mineral (2.56 to 4.17%) contents. Bromatological parameters also varied according to the botanical origin of the pollens evaluated. The study region has considerable diversity of pollinator plant species that provide bee pollens with a wide spectrum of nutritional characteristics.
This study evaluated physical characteristics, chemical composition, content of vitamin C, vitamin E, carotenoids, and minerals in biribiri fruits (Averrhoa bilimbi) from the Middle Doce River region ...(Minas Gerais, Brazil). Titratable acidity was determined by volumetric neutralization, pH by direct potentiometry, soluble solids by refractometry, humidity by gravimetry, ash by calcination in muffle, proteins by the micro-Kjeldahl method, dietary fiber by non-enzymatic gravimetric method and lipids using a Soxhlet extractor. Carotenoids and vitamin C were analyzed by high-performance liquid chromatography (HPLC) and vitamin E by HPLC with fluorescence detector. Fourteen minerals were analyzed by inductively coupled plasma atomic emission spectrometry. Biribiri showed high yield of edible portion (100%), low lipid, protein and carbohydrate content, and; consequently, low total energy value (25.36 kcal 100 g-1). The fruit also showed low dietary fiber content (0.62 g 100 g-1), total vitamin E (17.62 µg 100 g-1), total carotenoids (0.32 g 100 g-1), and high vitamin C, zinc, copper, iron content, manganese, molybdenum and chrome content. Regarding the heavy metals, the fruit showed no cadmium, and traces of aluminum and nickel. In conclusion, biribiri presented low energy value and expressive contents of dietary fibers, vitamin C, iron, manganese, molybdenum, chromium, zinc, and copper.
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DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, SIK, UILJ, UKNU, UL, UM, UPUK
"Cam" rice bran was considered a waste product from rice, which is rich in natural compounds and protein owing to its outstanding nutritional value. This study aimed to establish an optimization ...model for extracting protein from rice bran, with two responses: extraction yield (%) and protein content (%). The variable parameters included were pH (8.5-9.5), stirring time (3.5-4.5 h), and enzyme incubation temperature (85-95°C). The coefficient of determination for both models were above 0.95, indicating a high correlation between the actual and estimated values. The maximum extraction yield and protein content were achieved when the conditions were set at pH of 9.02, stirring time of 4.02 h, and extraction temperature of 90.6°C. Under these optimum conditions, the predicted protein extracted from rice bran was 43.03% (moisture <13.0%), with an extraction yield of 15.9%. The findings of this study suggested that this protocol can enhance the utilization of rice bran and might be employed on a large scale in the food industry to exploit the nutritional source.
For all trout breeds, especially regarding brown trout, data from local and foreign literature consulted are less conclusive and sometimes controversial in terms of physical-chemical composition of ...different trout breeds meat, so our research represents a novelty for Romanian literature and aims to bring new information to enrich it. Our research aimed to evaluate the physical-chemical composition of the meat gathered from brook, rainbow and brown trout breed, by analyzing 50 individuals, 10 individuals in each batch (F1, F2, C1 C2 and I1), from two trout farms from Moldova, being determine the pH of meat, dry matter, content in proteins, lipids, ash and water/protein ratio for all three trout breeds. The obtained values for pH at warm ranged between 6.91 at batch F1, and 7.09 for batch I1. As regarding the pH at cold, this one had and descendant evolution ranging between: 6.78 for trout from batch F1 respectively a value of 6.88 for individuals from batch I1. The obtained values were between 23.95 and 27.12 for dry matter. Content in proteins recorded the best values (19.21%) at individuals from batch F2, and content in lipids oscillated between 4.14% and 5.62%. The obtained values regarding physical-chemical composition highlighted that all trout breeds have a good nutritional value.
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IZUM, KILJ, NUK, PILJ, PNG, SAZU, UL, UM, UPUK
The effects of thermal processing method (sous vide and steam cooking) on Ca, Cu, Fe, Zn, Mg, Mn, K, Na contents, fatty acid composition, Warner-Bratzler shear force (WBSF) and eating quality in beef ...semimembranosus muscle from Holstein-Friesian bulls were evaluated in the study. Thermal processed meat was characterized by a higher content of Ca, Cu, and Zn and lower content of Na and K than raw meat. Steam-cooked beef showed higher retention values of Cu, Fe and Zn and lower for K and Na compared with sous vide samples. Steam-cooked beef was a good source of Fe and Zn and 100 g of the meat satisfied 118% for Zn recommendations for children. Steam cooking increased the proportion of C18:2, C18:3, C20:1, C20:4 and decreased the proportion of the sum of saturated fatty acids. Sous vide beef had a lower proportion of polyunsaturated fatty acids, including n-3, than steam-cooked beef, but a similar n-6/n-3 ratio. However, sous vide treatment caused lower cooking losses and produced meat products with lower WBSF values and better eating quality than steam cooking.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
(enoki, velvet shank, golden needle mushroom or winter mushroom), one of the main edible mushrooms on the market, has long been recognized for its nutritional value and delicious taste. In recent ...decades, research has expanded beyond detailing its nutritional composition and delved into the biological activities and potential health benefits of its constituents. Many bioactive constituents from a range of families have been isolated from different parts of the mushroom, including carbohydrates, protein, lipids, glycoproteins, phenols, and sesquiterpenes. These compounds have been demonstrated to exhibit various biological activities, such as antitumour and anticancer activities, anti-atherosclerotic and thrombosis inhibition activity, antihypertensive and cholesterol lowering effects, anti-aging and antioxidant properties, ability to aid with restoring memory and overcoming learning deficits, anti-inflammatory, immunomodulatory, anti-bacterial, ribosome inactivation and melanosis inhibition. This review aims to consolidate the information concerning the phytochemistry and biological activities of various compounds isolated from
to demonstrate that this mushroom is not only a great source of nutrients but also possesses tremendous potential in pharmaceutical drug development.
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