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The Effect of Processing Variables on Antioxidative Capacity of Mangosteen Peel （Garcinia mangostana L.） Extract

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Journal of Agricultural Science and technology(A) 2012年第4期2卷 529-536页

作者： Prasong Siriwongwilaichat Wilaiwan Angnanon Nithiya Rattanapanone Department of food technology Faculty of Engineering and Industrial Technology Silpakorn University Amphur MuengNakhon Pathom 73000 Thailand Department of food Science and technology Faculty of Agro-lndustry Chiang Mai University Amphur Mueng Chiang Mai50100 Thailand

Mangosteen peel （Garcinia mangostana L.） is well known as an excellent source of antioxidative compounds. The objective of this study was to determine the most suitable processing condition for ethanolic extraction of mangosteen peel. The experimental factors included raw material prepared as fresh and dried forms, material-to-solvent ratio varying at 1：3, 1：4, 1：5, 1：6, 1：9 and 1：12, and contacting time at 1, 3, 6, 9, 12 and 16 hours. Antioxidative capacity of all extracts were evaluated and compared according to DPPH radical scarvenging assay, trolox equivalent antioxidant capacity （TEAC assay） and total phenolic compounds. It was found that the extract from dried mangosteen peel had significantly stronger antioxidative capacity than that from fresh mangosteen peel （P 〈 0.05）. The suitable ethanolic extraction was found at the material-to-solvent ratio of 1：6 and 12 hours of contacting time. Mangosteen peel extracts prepared from fresh peel, dried peel, boiled and dried peel were also tested for oxidative rancidity reduction in lard at accelerated temperature of 60 ~C. The antioxidative rancidity was measured by acid value, totox value and thiobarbituric acid test. Commercial rosemary extract and BHT were compared at the equivalent concentration of 1,000 mg/kg. The results showed that the extract from dried mangosteen peel provided antioxidative capacity slightly stronger than fresh mangosteen peel extract, similar to rosemary extract but still poorer than BHT.

关键词： Mangosteen peel solvent extraction xanthones natural antioxidant oxidative rancidity

The Effect of Inorganic Nanoadditives on the Thermal, Mechanical and UV Radiation Barrier Properties of Polypropylene Fibres

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Open Journal of Organic Polymer Materials 2012年第2期2卷 29-37页

作者： Anna Ujhelyiová Mária Slobodová Jozef Ryba Eberhard Borsig Petronela Vencelová Department of Fibres and Textile Chemistry Institute of Polymer Materials Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava Slovakia

The objective of this study of modified polypropylene (PP) fibres using nanoadditives (nano-CaCO3 and Cloisite 30B) was to determine the influence of these additives on thermal and mechanical properties, but especially on the barrier properties of the nanocomposite fibres against UV radiation. The DSC data obtained from measurements of PP/CaCO3 or PP/C30B nanocomposite fibres were used for determination of the constants n and K of the Avrami equation and in the estimation of other thermal properties of the fibres, such as their crystallization half-time t1/2, rate of crystallization t1/2, the necessary time for maximum crystallization tmax and free energy per unit area of surface in the lamella perpen-dicular to the axis of a high-molecular chain se. The nano-CaCO3 or Closite 30B fillers (pre-treated separately in three different solvents: glycerine, acetone and water) did not influence the melting temperatures but caused an increase in PP crystallization temperatures in comparison with the pure PP fibres. The pre-treatments of nanoadditives resulted in increase of n, K, t1/2 values and decrease of t1/2, tmax as well as the values of free surface energies per unit area of the modified PP fibres. There was also observed a decrease in the mechanical properties, however, there was an increase of barrier properties against UV radiation of nanocomposite PP fibres in comparison with neat PP fibres, which was one of the main objectives of the study.

关键词： Polypropylene (PP) Fibres Nano-CaCO3 Cloisite 30B Kinetics of PP Crystallization Thermal Mechanical and UV Radiation Barrier Properties

Potential benefits of amino acid supplementation for cervid performance and nutritional ecology,with special focus on lysine and methionine:A review

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Animal nutrition 2022年第4期11卷 391-401页

作者： Veit Ny Tersia Needham Francisco Ceacero Department of Animal Science and food Processing Faculty of Tropical AgriSciencesCzech University of Life Sciences PragueCzech Republic Department of Cattle Breeding Institute of Animal SciencePragueCzech Republic food Research Institute Prague Czech Republic

Deer farming is a thriving industry for venison,velvet antlers,trophy hunting,and other *** and nutrition are important factors for improving production performance,especially dietary protein and amino acids(AAs),as they are the main components of all *** a few studies on AA supplementation(Lys,Met,Arg)have been performed on cervids,which show positive effects on weight gain,ADG,feed-:gain ratio,plasma AAs,carcass weight,dressing percentage,yield of high-quality muscles,storage of internal fat during winter,DM and CP digestibility,plasma protein-and fat-related metabolite concentrations,antler burr perimeter,weight,length and mineralisation,velvet antler yield,rumen volatile fatty acids,and microbiome *** these effects are relevant for supporting the production of cervids products,from venison to velvet or trophy antlers,as well as their general performance and well-being of captive-bred *** current available information suggests that AA supplementation can be especially interesting for animals fed low protein rations,and growing animals,but should be avoided in high rations and during winter,since it may promote the accumulation of internal *** effects on milk production and the concentrations of different hormones involved in the regulation of the antler cycle should be further explored.

关键词： Antler Deer Feed additive Protein Ruminant Venison

Studying Some Physicochemical Characteristics of Crust Coated with White Egg and Chitosan Using a Deep-Fried Model System

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food and nutrition Sciences 2012年第5期3卷 685-692页

作者： Elham Ansarifar Mohebbat Mohebbi Fakhri Shahid Department of food Science and technology Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran

In this paper, the effects of frying time, white egg (0%, 5% and 10% w/w) and chitosan (0%, 0.5% and 1.5% w/w) addition to the batter formulation on the quality of simulated crispy deep-fried Kurdish cheese nugget crusts was studied by using a deep-fried crust model. Moisture content, oil content, color and hardness of the samples were determined. Crust models were fried at 190℃ for 60, 120 and 180 s. Batter formulations and frying time significantly (p < 0.01) affected moisture, oil content, color and hardness of Crust models. Batter formulation contain 10% white egg was found to be an effective ingredient in decreasing oil content of Crust models. The mean moisture and fat content of Crust models formed with batter contained 10% white egg, fried at 190℃, for 180s were 6.207 ± 0.447 and 5.649 ± 0.394. Batters containing 5% white egg and 1.5% chitosan showed the lowest moisture content and the highest oil content among all the formulations. Crust models containing combination of white egg and chitosan were the darkest. Hardness of samples containing chitosan were the highest, specially for ch1.5 The mean hardness in 60, 120 and 180s of frying in this formulation were 21.518 ± 0.481, 36.871 ± 1.758 and 49.563 ± 1.847 respectively.

关键词： Frying Deep-Fried Crust Model System Chitosan White Egg

Comparative Studies on Egyptian and Libyan Roselle Seeds as a Source of Lipid and Protein

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food and nutrition Sciences 2014年第22期5卷 2237-2245页

作者： Nady A. Elneairy Department of food Science and technology Faculty of Agriculture Fayoum University Al Fayoum Egypt

Proceeding from the fact that the seeds of Roselle plant are full of nutritional constituents, however in Egypt and Libya, they are often discarded as a by-product, this study aims to evaluate the nutritional composition of Roselle seeds grown in Egypt and Libya as a source of oil and protein besides making a comparison between whole chemical composition of Roselle seeds grown in both countries. Ground of whole Egyptian and Libyan Roselle seeds powder contained high amount of protein (31.02% ± 0.93% and 28.67% ± 0.45%), crude fat (21.6% ± 0.66% and 16.94% ± 0.86%) and total ash (6.89% ± 0.11% and 5.60% ± 0.10%), respectively. However, Egyptian seeds have moisture content, protein, crude fat and total ash higher than Libyan seeds. Crude oil from Egyptian seeds had high refractive index and iodine value in comparison with crude oil from Libyan seeds. There were no remarkable differences between both seeds in acidity percent, unsaponifiable matters percent and saponification value. Linoleic, oleic and palmitic acids were the major fatty acid constituents in Egyptian Roselle seeds. Meanwhile linolenic, linoleic, oleic, stearic, palmitoleic and palmitic acids were the major fatty acid constituents in Libyan Roselle seeds. Crude oil from Egyptian seeds had higher percent of unsaturated fatty acids than crude oil from Libyan seeds. Unsaponifiable matters constituents for extracted oil from Egyptian seeds were free from n-pentacosane (C25) and rich in n-hexacosane (C26). Oil from both seeds had the same content of Beta sito-sterol and stigma-sterol. Both seeds were rich in glutamic acid, aspartic acid, arginine and leucine. Libyan seeds were rich in essential amino acids in comparison with Egyptian seeds. Finally nutritional comparison of Roselle seeds variation depends on the variety, location and environmental conditions during cultivation. Roselle seeds are a good source for extraction of oil and protein. Protein from Roselle seeds could be used as a supplement material

关键词： Roselle Seed Proximate Analysis Oil Properties Fatty Acids Profile Unsaponifiable Matters Amino Acids Profile

Antioxidants Attenuate Acute and Chronic Itch:Peripheral and Central Mechanisms of Oxidative Stress in Pruritus

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Neuroscience Bulletin 2017年第4期33卷 423-435页

作者： Feng-Ming Zhou Ruo-Xiao Cheng Shuai Wang Ya Huang Yong-Jing Gao Yan Zhou Teng-Teng Liu Xue-Long Wang Li-Hua Chen Tong Liu Department of Neurology The Second Affiliated Hospital of Soochow UniversitySuzhou 215004China Jiangsu Key Laboratory of Preventive and Translational Medicine for Geriatric Diseases Department of Nutrition and Food HygieneSchool of Public HealthSoochow UniversitySuzhou 215123China Institute of Neuroscience Soochow UniversitySuzhou 215123China Institute of Nautical Medicine Nantong UniversityNantong 226001China Beijing Electric Power Hospital Beijing 100073China

Itch（pruritus） is one of the most disabling syndromes in patients suffering from skin, liver, or kidney diseases. Our previous study highlighted a key role of oxidative stress in acute itch. Here, we evaluated the effects of antioxidants in mouse models of acute and chronic itch and explored the potential mechanisms. The effects of systemic administration of the antioxidants N-acetyl-Lcysteine（NAC） and N-tert-butyl-a-phenylnitrone（PBN）were determined by behavioral tests in mouse models of acute itch induced by compound 48/80 or chloroquine, and chronic itch by treatment with a mixture of acetonediethyl-ether-water. We found that systemic administration of NAC or PBN significantly alleviated compound 48/80-and chloroquine-induced acute itch in a dose-dependent manner, attenuated dry skin-induced chronic itch, and suppressed oxidative stress in the affected *** significantly decreased the accumulation of intracellular reactive oxygen species directly induced by compound 48/80 and chloroquine in the cultured dorsal root ganglia-derived cell line ND7-23. Finally, the antioxidants remarkably inhibited the compound 48/80-induced phosphorylation of extracellular signal-regulated kinase in the spinal cord. These results indicated that oxidative stress plays a critical role in acute and chronic itch in the periphery and spinal cord and antioxidant treatment may be a promising strategy for anti-itch therapy.

关键词： Oxidative stress Antioxidants Itch TRPA1 Extracellular signal-regulated kinase

A review on promoting structure research of polysaccharide from natural resources

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Science Foundation in China 2018年第1期26卷 75-83页

作者： YIN JunYi XIE MingYong NIE ShaoPing State Key Laboratory of food Science and technology Nanchang University Nanchang 330047 China

Polysaccharides widely exist in plants,animals and microorganisms,and have important impacts on the diet and health of ***,the research on polysaccharide has progressed much slower than that of protein,due to the complexity of polysaccharide structures,limitations on structural theory,and poor understanding of the mechanism of the *** order to promote related research fields,this review provided recommendations to solve the critical issues in the research of polysaccharide *** followings are recommended:correct understanding structure types of polysaccharide,improving the preparation efficiency of polysaccharide to ensure reproducibility, and improving characterization of fine structures utilizing "partial degradation-methylation-NMR".Importantly,the theories and research ideas for protein research should not be indiscriminately applied to polysaccharide *** theories and research methods for polysaccharide should be established to promote the field.

关键词： Polysaccharide Structural characterization Theory

Are Functional foods Marketed in Honduras a Healthy Option?

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food and nutrition Sciences 2019年第7期10卷 719-734页

作者： Adriana Hernandez Santana Sofia Raquel Mejia Motino Adriana B.Di Iorio food Science and technology Department Zamorano UniversitySan Antonio de OrienteHonduras

Background: Functional foods have been proposed as vehicles to prevent diseases in response to disease increase throughout the world. Methods: Descriptive cross-sectional study. The nutritional labeling of processed functional foods (PFF) commercially available in Honduras was examined to consider health benefits based on functionality according to the Central American Technical Regulation (CATR) and critical nutrient content according to the profile of the Panamerican Health Organization (PAHO). Results: Out of a national sample of 631 commercial processed foods (CPF), 144 were defined as functional;sweetened and flavored yogurts and cereal bars reached the highest proportions (70% and 66%) of products available in their respective categories. None of the categories was on average “low in calories” according to criteria of CATR;sweetened breakfast cereals were the most caloric (180 kcal) and only sweetened juices had “calorie free” products (15%). Prepared meat did not meet the criterion of “low cholesterol” even though all the products in this category were the reduced fat version of the original CPF. All categories of cereal-based products met the “source of dietary fiber” criteria and 64% of baked products were “high in dietary fiber”. More than 70% of PFF exceeded the sugar recommendation of the PAHO profile, mainly sweetened breakfast cereals (100%) and sweetened juices (93%). 49% of the products exceeded the sodium recommendation, particularly baked products (100%) and cheeses (86%);100% of the later exceeded the recommendation of total fats. More than 60% of products simultaneously exceeded between 2 and 3 of PAHO profile criteria;5% exceeded all the criteria and 4% met all the PAHO profile criteria. The average price of PFF was $2.34, while that of conventional products was $1.87;sweetened breakfast cereals were the most expensive ($3.49 and $3.28) and sweetened juices were the cheapest ($1.79 and $1.89) for both CPF and PFF. Conclusions: PFF marketed in Ho

关键词： Functional foods Sugars Sodium Fast foods Cholesterol

Determination of surface color of‘all yellow’mango cultivars using computer vision

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International Journal of Agricultural and Biological Engineering 2016年第1期9卷 42-50页

作者： Marcus Nagle Kiatkamjon Intani Giuseppe Romano Busarakorn Mahayothee Vicha Sardsud Joachim Müller Institute of Agricultural Engineering Tropics and Subtropics GroupUniversität HohenheimGarbenstrasse 9Stuttgart70599Germany Department of food technology Faculty of Engineering and Industrial TechnologySilpakorn UniversityNakhon Pathom73000Thailand School of Agro-Industry Mae Fah Luang UniversityChiang Rai57100 Thailand

Image processing techniques are increasingly applied in sorting applications of agricultural *** work has assessed the use of image processing for inspecting surface color of two Thai mango cultivars.A computer vision system(CVS)was developed and experiments were conducted to monitor peel color change during the ripening *** of RGB to CIE-LAB values was done via image processing and prediction models were developed to estimate color parameters from CVS *** evaluations showed insufficient prediction for L values(R2=0.42-0.58),but better results for A and B values(R2=0.90-0.95 and 0.80-0.82,respectively).Compared to the calculated color values hue angle and chroma,a yellowness index computed from intermediate XYZ values was found to be much more adept at accurately predicting peel color from CVS *** were strong for both cultivars(R2=0.93 for‘Nam Dokmai’and R2=0.95 for‘Maha Chanok’).Results from classification analysis indicated satisfactory results for classifying fruits according to ripeness based on *** rates of true positives in the categories unripe,ripe and overripe ranged 72%-92%for‘Nam Dokmai’and 98%-100%for‘Maha Chanok’.Therefore,it was shown that the CVS was capable of producing accurate color values for the two mango cultivars *** findings of this study can be incorporated for development of a robust system for quality prediction and establishment of a CVS for automatic grading and sorting of mangos.

关键词： mango peel color computer vision image processing fruit quality Thailand