Current Nutrition & Food Science - Volume 14, Issue 5, 2018

Crocin, the most important active constituent of saffron, has been proposed to be effective in the management of various diseases including renal failures. It also prevented nephrotoxicity induced by carbon tetrachloride, gentamicin, streptozotocin, glucose, patulin, and zearalenone in experimental models. However, more investigations should be done to confirm the antidotal effects of crocin in human being. The present study was designed to review the scientific literature about the protective effects of crocin against nephrotoxic agents.

Background: The energy balance is the cornerstone for the body weight management and is inextricably linked to Resting Metabolic Rate (RMR). Over the years, there have been many studies estimating the reliability of prediction equations and several attempts to create new more reliable equations which correspond to specific populations. Objective: The evaluation of the accuracy of prediction of RMR equations in an individual and population basis, the reliability of the metabolic measurement systems and the factors affecting RMR, in order to determine the suitability of their use in diverse populations. Methods: Comprehensive review using keyword combinations derived from the available database. Results: A variation was recorded among the studies. Some of them presented convergence, while others presented significant differences in the comparison between the most commonly used prediction equations and the measured RMR using the method of Indirect Calorimetry (IC). Furthermore, the existing studies have shown that the IC method is a reliable and valid measurement system of RMR. However, the effect of certain factors on the metabolic performance (such as age, gender, etc.) remains under investigation. Conclusion: The measurement of RMR using the IC method is the most convenient, reliable and accurate method. Nevertheless, the prediction equations are useful tools for the assessment of energy requirements in cases where the application of IC method is not possible. However, a research protocol should be performed for the evaluation of the equations in relation to the sample, but also in relation to the statistical analysis in order to eliminate the heterogeneity which may lead to misconceptions and confusion.

Background: Tea possesses strong antioxidant activity which may protect human body from free radical-induced diseases. The aim of present study was to examine the effect of ginger on antioxidant capacities of black and green tea. Methods: Infusions of black and green tea with different quantities of ginger were prepared and their antioxidant activities investigated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azinobis-3- ethylenzothiazoline-6-sulphonic acid (ABTS) methods. Results: The addition of ginger decreased DPPH radical scavenging activity of both black and green teas. The higher doses of ginger resulted in the larger decrease in antioxidant activity of the tea. The maximum decrease in antioxidant activity of black and green tea was 53.06% and 27.36%, respectively. Similarly, ginger reduced ABTS radical scavenging activity of black and green tea up to 49.94% and 37.21%, respectively. Conclusion: The results indicated that ginger decreased significantly the antioxidant activity of tea. Further studies are needed to ascertain the exact mechanism of the decreasing effect of ginger on antioxidant activity of the tea.

Background: Modern sensory evaluation methods have two potential applications in biscuit production: to establish product conformity to regulatory and company requirements and to confirm a sustainable product quality or minimum shelf life. To ensure product quality control and effective management, sensory evaluation procedures that can be implemented during the biscuit production process are needed. Objective: This study aimed to develop and validate a procedure for biscuit product quality management based on two sensory analysis methods: Difference Scoring with Key Attribute Scales (DSKAS) using trained evaluators and Check-All-That-Apply (CATA) using untrained evaluators, such as production workers. Methods: The potential of two sensory analysis methods, DSKAS and CATA, to serve as real-time quality measures during biscuit production was assessed. Various factors that may contribute to reliable assessments using these methods were analyzed. A process for sensory evaluation was established and sensory indicators for biscuit product quality were benchmarked. Results: Comparable results were obtained using the two methods. Results obtained for the two methods (despite the stated study limitations) showed no significant difference in the scores of product quality between the panels of trained and untrained experts. The results indicated that a quality control system based on these sensory methods has practical applications in biscuit production and permits the rapid collation of information regarding the causes of deviations in quality indicators. Conclusion: Thus, the DSKAS and CATA methods could be successfully applied during an uninterrupted production process to analyze the quality conformity of biscuit products based on sensory indicators.

Background: Beverages made with the addition of soybeans are a convenient way to include soy protein in the diet of consumers. The purpose of this work was to develop a mixed beverage based on açaí, acerola and monbim pulps, added with soybean extract. Methods: The formulations were subjected to analysis of pH, soluble solids, titratable total acidity, color, anthocyanin and flavonoids content, vitamin C and total antioxidant activity, as well as to study of the rheological behavior. Results: The formulations F1 and F2 presented no statistical difference for pH, titratable total acidity and total soluble solids analysis. The ascorbic acid content and antioxidant activity obtained for formulation F2 were higher than that obtained for formulation F1. All the rheological models studied (Ostwald-de-Waele, Casson, Herschel-Bulkley and Newton) can be used to describe the rheological behavior of the beverages. Conclusion: Mixed beverages presented high levels of vitamin C, anthocyanins and total flavonoids, besides high antioxidant activity, to be considered as sources of bioactive compounds. Regarding the rheological behavior, the formulations presented a non-Newtonian behavior, with pseudoplastic characteristics.

Background: Western Ghats are one of the hot spots of biodiversity and rich with medicinal plants. Plants are traditionally used in different tribal medicinal practices in different parts of Southern India. The medicinal plant Fagraea ceylanica were collected from Western Ghats based on tribal traditional knowledge. Methods: Aqueous (Aqet) and methanolic (Meot) extracts were prepared from fruits and leaves of the F. ceylanica plant. Furthermore, extracts were analyzed for bioactive compounds and found that methanolic extracts of leaves were rich with phenols, flavonoids, tannins and Vitamin C. In addition, in-vitro antioxidant analyses were performed by using different systems likes, Total antioxidant, DPPH scavenging, reducing power, ferrous ion reducing, and lipid peroxidation inhibition assays. Results: Methanolic extracts (Meot) of leaves had shown significantly high bioactive compounds, correspondingly high antioxidant activities (p<0.05). At the maximum concentration of 1 mg/ml 73.6% of scavenging activity was observed for Meot of leaves. On the other hand, maximum of 76.4% of ferrous chelation and 46.8% hydrogen peroxides inhibition activities were also recorded. The total antioxidant activities were in the range of 213.6-423.9 μMEqs of ascorbic acid/g. The reducing power activities were increased according with concentration and followed similar trend with standard. The EC50 value of methanolic extract was significantly high compared to aqueous (p<0.01) and less than ascorbic acid. Conclusion: The results from these in vitro phytochemical and antioxidant activity analysis, demonstrated that bioactive compounds in medicinal plants Fagraea ceylanica might play an important role in ROS scavenging against oxidative stress and in protecting living organisms from damaging. Hence, this medicinal plant could be used as an easy accessible alternate source of natural antioxidants in development of new pharmacological agents. In addition to this, future work should be concentrated on Fagraea to isolate, purify and identify the specific compounds responsible for antioxidant activity.

Background: Inulin is a non-digestible oligosaccharide, which can motivate the growth and activity of desired microorganisms in the colon and improve human health. Inulin serves as storage polymers and a kind of fructan in many blends containing substances. Objective: The aim of this study is optimization of conditions that affect extraction of inulin from Ornithogalum arcuatum liliaceae Stev., such as temperature, time and ratio of water to raw material. Method: In this study, RSM was used to optimize the extraction conditions of inulin from Ornithogalum arcuatum liliaceae Stev. using ultrasonic. A central composite design was used for experimental design and analysis of the results to obtain the optimal extraction conditions. Results: Three independent and main variables extraction temperature (x1: 40-100°C), extraction time (x2: 1-3 h) and ratio of water to raw material (x3: 15-25 ml g-1) were investigated to determine their importance for inulin yields. Based on the RSM analysis, optimum conditions were: temperature 70°C, time 2 h and ratio of water to raw material 20:1. Under the optimized conditions, the experimental yield was 11.895 ± 0.29%, which was in close agreement with the value of 11.838% predicted by the model. Conclusion: These results can be helpful in designing the process of optimal inulin extraction from ornithogalum arcuatum liliaceae Stev. and can be useful for the development of industrial extraction processes and reducing cost.

Objective: Nigella sativa (NS) has been shown to have some effects on the central nervous system. In the present work, anxiolytic and anti- depression effects of an acute administration of hydro- alcoholic extract of NS was investigated in rats. Materials and Methods: The rats were grouped and treated 30 min before conducting the behavioral tests: (1) saline as a control group, (2-4) three groups including NS 100, NS 200 and NS 400 treated by three doses (100, 200 and 400 mg/ kg) of NS. The animals were examined using Forced Swim Test (FST), Open-Field (OFT) and Elevated Plus Maze (EPM) tests. Results: NS extract improved the time spent, crossing number and traveled distance in the central zone in OFT compared to the control group (p<0.01- p<0.001). The time spent in the peripheral area of OFT by all animals' treated groups was lower than that of control group (p<0.01 and p<0.001). Compared to the control group, all three extract treated groups showed greater total crossing and total traveled distance in OFT (p<0.05-p<0.001). Compared to the control group, the animals treated by 200 and 400 mg/kg of NS spent longer times in the open arm of EPM (p<0.05 and p<0.001). All three doses of the extract shortened the closed arm entries compared to the control group (p<0.001). The animals of NS 200 and NS 400 groups spent lower times in the closed arm compared to the control group (p<0.01 and p<0.05). In FST, the immobility times in the NS 400 group were lower than control (p<0.05). All three doses of the plant extract increased the climbing times compared to the control group (p<0.01 - p<0.001). Conclusion: The results of the present work demonstrated that acute administration of the hydroalcoholic extract of NS had anxiolytic and anti-depression effects in rats. More advanced examinations are needed for better comprehension of the responsible compound(s) and mechanism(s).

Background: Laboratories that carry out food analysis need well-characterized reference materials to improve the accuracy of information given on product labels to help consumers choose a product. In some countries there are no regulations concerning the quality and authenticity of roasted and ground coffee. Consequently, reference material needs to be able to identify and ratify different percentiles in coffee blends to support possible legislation and obtain standard labeling. Objective: The aim of this project was to prepare reference material for roasted and ground blends from Coffea arabica and Coffea canephora. Methods: The green coffee beans were roasted at 240 °C for 14 minutes and ground (< 600 μm); then the reference materials were homogenized by a “Y” homogenizer for 6 uninterrupted hours. The reference material consisted of blends of C. arabica and C. canephora, respectively: 100:0; 95:5; 75:25; 50:50; 25:75; 5:95 and 0:100%. The weight loss during the roasting was recorded, the instrumental color was analyzed, and the size and distribution of particles were evaluated with a diffractometer. Results: The reference material presented homogeneity regarding particle size and distribution, and weight loss. The C. canephora content in the blend increased the degree of luminosity (CIEL*) and tendency to yellow (CIEb*). The blend presented a tendency to red (CIEa*) as the proportion of C. canephora increased. Conclusion: The development of these reference materials can offer parameters for other similar reference materials and to stimulate legislation for commercial coffee labels and their compliance by the appropriate supervisory bodies.

Background: Black carrot (Daucus carota ssp. sativus var. Atrorubens Alef.) has fetched increased interest in the recent years, primarily due to its colour, therapeutic and nutritional properties. Black carrot has high nutraceutical potential and is rich in anthocyanins and flavonols with antioxidant activity is four times higher than red carrots. Several studies have focused on the product development from black carrot to preserve its nutritional values in different forms. In this study, attempt had been made to develop noodles incorporated with black carrot powder. Results: Various treatments were analysed for its functional, physical, cooking and sensory properties as responses for the optimization. The antioxidant activity, total flavonoid content and anthocyanin content significantly increased (p<0.05) with increased incorporation of black carrot powder in the noodles. However, being heat labile, the anthocyanin content of the cooked black carrot noodles decreased significantly (p<0.05). The Water Absorption Capacity (WAC) increased from 190.6 ± 4.93% (control sample) to 241.3 ± 5.68% (20% incorporation). The Oil Absorption Capacity (OAC) rather remained constant. Although the cooking time decreased with increased incorporation of black carrot in noodles, the cooking loss also increased making it unacceptable. Conclusion: The result of this study revealed that 10% black carrot powder incorporation was optimal for black carrot fortified noodles production based on functional, physical cooking and sensory properties. The anthocyanin, flavonoid and antioxidant activities of the optimum formulation in raw and cooked noodles were 14.94 ± 0.021 and 7.94 ± 0.074 mg/100g, 30.06 ± 0.188 and 20.10 ± 0.141 mg/100g and 35.47 ± 0.15 and 16.55 ± 0.18 % inhibition, respectively.