Prosopis alba seed flour: A source of bioactive phenolic and proteins

2022 ◽  
pp. 287-295
Author(s):  
María Inés Isla ◽  
Florencia Cattaneo ◽  
Jorgelina Pérez ◽  
Ivana Fabiola Rodríguez ◽  
Florencia María Correa Uriburu ◽  
...  
Keyword(s):  
Prosopis Alba ◽  
Seed Flour

Anti-inflammatory and antioxidant activities, functional properties and mutagenicity studies of protein and protein hydrolysate obtained from Prosopis alba seed flour

2014 ◽  
Vol 161 ◽  
pp. 391-399 ◽  
Author(s):  
Florencia Cattaneo ◽  
Jorge Esteban Sayago ◽  
María Rosa Alberto ◽  
Iris Catiana Zampini ◽  
Roxana Mabel Ordoñez ◽  
...  
Keyword(s):  
Functional Properties ◽  
Antioxidant Activities ◽  
Protein Hydrolysate ◽  
Prosopis Alba ◽  
Seed Flour ◽  
Anti Inflammatory

scholarly journals Prosopis alba seed flour improves vascular function in a rabbit model of high fat diet-induced metabolic syndrome

Heliyon ◽  
2019 ◽  
Vol 5 (8) ◽  
pp. e01967 ◽  
Author(s):  
Florencia Cattaneo ◽  
Julieta Roco ◽  
Gabriela Alarcón ◽  
María Inés Isla ◽  
Susana Jeréz
Keyword(s):  
Metabolic Syndrome ◽  
High Fat Diet ◽  
Vascular Function ◽  
Rabbit Model ◽  
High Fat ◽  
Prosopis Alba ◽  
Seed Flour

Functional Tannins in Grape Pomace Flours of Feteasca Neagra and Italian Riesling

2018 ◽  
Vol 69 (9) ◽  
pp. 2372-2376
Author(s):  
Maria Laura Muncaciu ◽  
Fernando Zamora Marin ◽  
Nastasia Pop ◽  
Anca Cristina Babes ◽  
Claudiu Ioan Bunea ◽  
...  
Keyword(s):  
Pharmaceutical Industry ◽  
Dry Weight ◽  
Grape Pomace ◽  
Seed Flour ◽  
Seed Flours

The aim of this study was to analyze the content of functional tannins in grape pomace skin, seed, and mixed flour, from Feteasca Neagra and Italian Riesling varieties. Results showed that all compounds were present in the highest concentration in grape pomace seed flours and the lowest in skin flours. The concentration of total tannins and total flavan-3-ol monomers in all flour samples ranged from 37.34 to 72.28 mg epicatechin/g dry weight and 0.57 to 3.13 mg/g dry weight, respectively. Among monomers, (+)-catechin was found in the highest concentration, except in Italian Riesling seed flours, where (-)-epicatechin was predominant. The mDP of proanthocyanidins in seed flour (7.15 to 8.07) is lower than that of skin flours (10.83 to 18.43) while the opposite was observed for %G. As a result, all Feteasca Neagra and Italian Riesling grape pomace flours, especially seed flour, could be used as sources of functional tannins in alimentary or pharmaceutical industry.

scholarly journals Effects of fermentation time on the functional and pasting properties of defatted M oringa oleifera seed flour

2015 ◽  
Vol 4 (1) ◽  
pp. 89-95 ◽  
Author(s):  
Omobolanle O. Oloyede ◽  
Samaila James ◽  
Ocheme B. Ocheme ◽  
Chiemela E. Chinma ◽  
V. Eleojo Akpa
Keyword(s):  
Pasting Properties ◽  
Fermentation Time ◽  
Seed Flour

scholarly journals Functionality of Bread and Beverage Added with Brosimum alicastrum Sw. Seed Flour on the Nutritional and Health Status of the Elderly

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1764
Author(s):  
Alejandra Rodríguez-Tadeo ◽  
Julio C del Hierro-Ochoa ◽  
Jesús O. Moreno-Escamilla ◽  
Joaquín Rodrigo-García ◽  
Laura A. de la Rosa ◽  
...  
Keyword(s):  
Nutritional Status ◽  
The Elderly ◽  
Total Phenolic ◽  
Affective States ◽  
Anthropometric Parameters ◽  
Seed Flour ◽  
Control Stage ◽  
Brosimum Alicastrum ◽  
Usual Diet

Physiological changes in elderly individuals (EI) can contribute to nutritional deterioration and comorbidities that reduce their quality of life. Factors such as diet can modulate some of these effects. The aim was to evaluate the functionality of foods added with Brosimum alicastrum Sw. seed flour in EI. EI (n = 23) living in nursing home conditions agreed to participate. A control stage was carried out (30 days) and subsequently, an intervention stage (30 days) was realized in which a muffin and a beverage, designed for EI, were added to the participants’ their usual diet. In both stages, anthropometric parameters, body composition, nutritional status, dietary intake, sarcopenic status, cognitive and affective states, biometric parameters, and total phenolic compounds (TPC), and antioxidant capacity in foods and plasma of EI were determined. The results showed that the consumption of the foods improved the energy intake and preserved the muscle reserves of the EI. The EI gained body weight (+1.1 kg), increased their protein (+18.6 g/day; 1.5 g/kg BW/day), dietary fiber (+13.4 g/day), iron (+4.4 mg/day), zinc (+1.8 mg/day), folic acid (+83.4 µg/day) consumption while reducing their cholesterol (−66 mg/day) and sodium (−319.5 mg/day) consumption. LDL-C lipoproteins reduced (14.8%) and urea (33.1%) and BUN (33.3%) increased. The TPC increased (7.8%) in the plasma, particularly in women (10.7%). The foods improve the EI nutritional status, and this has a cardiovascular protective effect that can benefit the health of the EI.

The effect of size and content of jackfruit seed flour on the properties of low density polyethylene

2015 ◽  
Author(s):  
P. Santhiya ◽  
S. T. Sam ◽  
S. Ragunathan ◽  
N. Z. Noriman ◽  
C. H. Voon
Keyword(s):  
Low Density Polyethylene ◽  
Low Density ◽  
Seed Flour

The effect of pumpkin seed flour (Cucurbita moschata Durch) on zinc serum levels in malnourished Wistar rats

2020 ◽  
Vol 30 ◽  
pp. 337-340
Author(s):  
Aminuddin Syam ◽  
Novi Puspita Sari ◽  
A. Razak Thaha ◽  
Suriah ◽  
Nurhaedar Jafar ◽  
...  
Keyword(s):  
Wistar Rats ◽  
Serum Levels ◽  
Cucurbita Moschata ◽  
Pumpkin Seed ◽  
Seed Flour

The biofilm-forming ability of six Bifidobacterium strains on grape seed flour

LWT ◽  
2021 ◽  
Vol 144 ◽  
pp. 111205
Author(s):  
Zongmin Liu ◽  
Lingzhi Li ◽  
ZhiFeng Fang ◽  
Yuankun Lee ◽  
Jianxin Zhao ◽  
...  
Keyword(s):  
Grape Seed ◽  
Seed Flour
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