检索结果-南通市图书馆

Effects of Soursop flowers(Annona muricata L.)extract on chemical changes of refined palm olein stored at frying temperature

引用

Food Science and Human Wellness 2017年第4期6卷 187-194页

作者： Tonfack Djikeng Fabrice womeni hilaire macaire Bala Krishna Marrapu Mallampalli Sri Lakshmi Karuna Rachapudi Badari Narayana Prasad Linder Michel School of Agriculture and Natural Resources Catholic University Institute of BueaP.O BOX 563BueaCameroon Department of Biochemistry Faculty of ScienceUniversity of DschangP.O BOX 67DschangCameroon CSIR-Indian Institute of Chemical Technology Centre for Lipid ResearchTarnakaHyderabad 500007India Biomolecular Engineering Laboratory(LIBio) University of LorraineENSAIAVandoeuvre-les-NancyFrance

In this study,the antioxidant activity of soursop flowers extract in delaying palm olein oxidation at frying temperature was *** oil was supplemented with the extract at concentrations 200–1800 ppm,and stored in the oven at 180◦C for 6 days(4 h heating per day).Palm olein containing butylated hydroxytoluene(BHT)served as positive control while the same oil without antioxidant(Control)served as negative one,in order to monitor changes in *** each two heating days,oil samples were collected,and their chemical indexes were ***,para-anisidine,TOTOX,thiobarbituric acid and iodine values were the parameters ***,the evolution of the fatty acid composition of each oil sample during the storage was assessed by gas-chromatography using a flame ionization detector(GC/FID).Generally,palm olein samples containing the natural extract have exhibited the lowest rate of oxidation,and were efficient in limiting the destruction of unsaturated fatty acids in oil at frying *** order of effectiveness in inhibiting oil oxidation was the following:PO+AnM1800ppm>PO+AnM1400ppm>PO+AnM1000ppm>PO+An.M600ppm>PO+An.M200ppm>PO+BHT200ppm=*** these results,it can be concluded that soursop flowers are a potent sources of natural antioxidants for stabilization of palm olein.

关键词： Soursop flowers Stabilization Natural antioxidant Palm olein Frying Oxidative stability

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Antioxidant Effect of Plants Aqueous Extract on Lipid Stability of Oreochromis niloticusduring Traditional Sun and Smoke Drying in Far-North Cameroon

引用

Food and Nutrition Sciences 2020年第8期11卷 854-871页

作者： Noël Tenyang Goldefroy Tabanty Zambou Roger Ponka hilaire macaire womeni Department of Biological Science Faculty of Science University of Maroua Maroua Cameroon Department of Agriculture National Advanced School of Engineering Livestock and By-Products University of Maroua Maroua Cameroon Department of Biochemistry Faculty of Science University of Dschang Dschang Cameroon

Fishes are suitable for sun drying and smoking. But their high contains of unsaturated fatty acids make them very prone to lipid oxidation. However, some plants are rich in natural antioxidants and have been shown to be potent inhibitors of lipid oxidation during processing of meat. The effect of three aqueous plants extracts on lipid stability of Oreochromis niloticus collected in Far-North Cameroon during processing was evaluated. Results show the high nutritious of these fish with high levels of proteins, lipid and ash (71.02%, 13.71% and 10.65%, respectively). It has been observed that oleic acid (C18:1), followed by palmitic acid (C16:0) and linoleic acid (C18:2) are the most dominant fatty acids present in Oreochromis niloticus lipids. Their lipid also showed a much higher content of omega-3 polyunsaturated fatty acids (PUFA) compared to omega 6 PUFA. The total phenolic contents (TPC) of the three plants ranged from 12,150 to 16,050 mg/100 g. The leaves of Moringa oleifera

关键词： Oreochromis niloticus Moringa oleifera Solanum melongena Zingiber officinalis Lipid Stability Smoke and Sun Dry

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Antioxidant potential of methanolic extracts and powders of some Cameroonian spices during accelerated storage of soybean oil

引用

Advances in Biological Chemistry 2013年第3期3卷 304-313页

作者： hilaire macaire womeni Fabrice Tonfack Djikeng Bernard Tiencheu Michel Linder Biomolecular Engineering Laboratory (LIBio) Université de Lorraine ENSAIA Vandoeuvre-les-Nancy France Department of Biochemistry Faculty of Science University of Dschang Dschang Cameroon

The efficacy of methanolic extracts and powders of 12 spices (Pimpinella anisum, Scorodophleuszenkeii, Xy- lopiaparviflora, Eugenia caryophyllus, Fagara leprieurii, Fagara macrophylla, Monodora myristica, Olax subscorpioidea, Xylopiaaethiopica, Allium sativum, Zinziber officinale and Cinnamomum zeylanicum) in stabilizing crude soyabean oil during accelerated storage was assessed. The phytochemical screening revealed the presence of phenols in all the spices except that of Allium sativum. Total phenolic content (TPC) and DPPH radical scavenging activity of the extracts varied significantly (p < 0.01) ranging from 1.34 to17.72 gGAE/100 gand 18.91% to 96.39% respectively. Extract of Zinziber officinale, Olax subscorpioidea, Fagaramacrophylla, Eugenia caryophyllus and Xylopia parviflora, which offered the highest TPC, exhibited superior antioxidant activity with regard to the DPPH. Furthermore, the antioxidant effectiveness of the extracts and powders was assessed using crude soyabean oil (CSO) as the oxidation substrate. CSO samples stabilized with extracts at a concentration of 500 ppm (w/w) and powders at a concentration of 1000 ppm were subjected to accelerated storage (65?C, oven heating, 24 days, 8 h heating cycle per day), and analyzed periodically for the extent of oxidative alterations following the measurement of iodine and peroxide value. CSO + BHT at 200 ppm served as standards besides the control. Results?reveal Zinziberofficinale, Cinnamomum zeylanicum, Scorodophleuszenkerii, Monodora myristica, Xylopiaaethiopica, Allium sativum, Fagara leprieurii extracts and powders and the powder of Pimpinella anisum to be potent antioxidants for stabilization of crude soyabean oil.

关键词： Natural Antioxidant Cameroonian Spices Lipids Oxidation Stabilization Soyabean Oil

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Effect of Cassava Leaf (Manihot esculenta ) Level in Guinea-Pigs (Cavia porcellus ) Meal on the Physico-Chemical and Techno-logical Properties of Its Meat

引用

Food and Nutrition Sciences 2015年第15期6卷 1408-1421页

作者： Christelle Laure Maguipa Tandzong Pierre Dé siré Mbougueng hilaire macaire womeni Nathalie Mveugang Ngouopo Department of Biochemestry Faculty of Science University of Dschang Dschang Cameroon Department of Process Engineering National School of Agro-Industrial Sciences University of Nga-ound&eacute ré Ngaound&eacute ré Cameroon Department of Biological Science Faculty of Science University of Ngaound&eacute ré Nga-ound&eacute ré Cameroon

The present study was carried out to evaluate the effect of different rates of dried cassava leafs in diet as replacement of protein sources on the weight gain and carcass yield of guinea-pigs, as well as on the physico-chemical and technological properties of guinea-pigs’ meat. A total of forty-eight (48) eight-week-old guinea-pigs were divided in a completely randomized experimental design, in four groups and fed with the experimental foods. These experimental foods were formulated as follows: cassava-leaf (Manihot esculenta) powder was incorporated at concentrations of 0%, 8%, 10% and 12% respectively in replacement of protein sources for R0, R1, R2 and R3. Each treatment consisted of a group of 12 guinea pigs per paddock (6 males and 6 females). The initial weight (IW), final weight (FW), daily weight gain (DWG) and total gain (TG) were evaluated. At the 22nd week, animals of each group were sacrificed by bleeding, then skinned and eviscerated. Carcasses were cut, and some parts (loin, thigh and shoulder) were collected, deboned and analysed. The highest FW and carcass yield (CY) were obtained with the use of 10% cassava leafs (R2): 556 g (FW), 42.65% (CY) for males and 529.17 g (FW), 37.39% (CY) for females. The incorporation of 8% (R1) and 12% (R3) cassava leafs led to a significant increase (P < 0.05) in protein levels in the loins (22.89%) and shoulders (22.43%) of females and the thighs (21.68%) and shoulders (21.09%) of males. However, protein levels of male fed with R3 in the various parts studied were higher than females fed with the same diet. The study of the technological parameters of guinea-pig’s meat showed that the incorporation of 8% and 12% cassava leafs in the diet resulted in a significant decrease in the water holding capacity and technological yield in the different parts studied. These results show that, the incorporation of cassava leafs in guinea-pigs’ diet made it possible to obtain good growth (R2) and meat of good technological quality

关键词： Guinea Pigs Diet Cassava Leafs Physico-Chemical Composition Meat Technological Properties

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Lipid Oxidation of Catfish (Arius maculatus) after Cooking and Smoking by Different Methods Applied in Cameroon

引用

Food and Nutrition Sciences 2013年第9期4卷 176-187页

作者： Noel Tenyang hilaire macaire womeni Bernard Tiencheu Nand Hrodrik Takugan Foka Félicité Tchouanguep Mbiapo Pierre Villeneuve Michel Linder Biomolecular Engineering Laboratory (LIBio) Université de Lorraine ENSAIA Vandoeuvre-les-Nancy France Department of Biochemistry Faculty of Science University of Dschang Dschang Cameroon Department of Biochemistry Faculty of Science University of Dschang Dschang Cameroon Lipotechny Laboratory CIRAD Montpellier France.

The influence of different cooking and smoking methods (boiling, frying, frying + boiling, hot and cold smoking) on oxidation and fatty acid composition of catfish (Arius maculatus) commercialized on the Wouri river coast was evaluated including commonly used analytical indexes (peroxide and acid values)and physical analysis by Fourier transform infrared (FTIR) spectroscopy. The mean moisture, protein, ash and fat contents of raw fish were 75.88 ± 0.55;64.24 ± 0.14;10.98 ± 0.31 and 23.02 ± 0.88 respectively. All these treatments provoke the modification of the quality indexes. Lipid deterioration, thermolysis and lipid oxidation occurred throughout the treatment. Peroxide value decreased for all cooked and smoked catfish, while free fatty acids of smoked sample increased. The FTIR applied to evaluate lipid oxidation in extracted lipid clearly provided a better picture of the oxidation progress and led to a similar conclusion with chemical analysis. Boiled, bleaching hot and bleaching cold smoking were found to be the suitable treatment methods for catfish because they gave it a high nutritive value compared to other smoking methods.

关键词： Cooking Method Lipid Oxidation FTIR Spectroscopy Smoking Catfish

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：