The obtained results indicated that antioxidant and antimicrobial activity was related to different methods of extraction and Roselle extracts could be a source of therapeutically useful products.

Our data suggest that composite yogurt enriched with acacia fiber and B. lactis has greater therapeutic effects in patients with IBS than standard yogurt.

No abstract

One of the objectives of this study was to determine the effect of the cooking method on the antioxidant activity of Sacha inchi (Plukenetia volubilis). This work was focused on the importance of performing proper cooking for studying Sacha inchi. The result of this study sheds light on preventing nutritional loss with appropriate cooking methods. Three types of cooking processes were selected: uncooked, roasted at 160 °C for 6 min, boiled at 100 °C for 13 min. The results of the present study indicated that roasted Sacha inchi is distinguishable for its high content of antioxidants (total polyphenol content 485.50 μM, total flavonoid content 0.02 μg/mL, DPPH free radical scavenging activity 33.05%, ferric reducing ability 0.19 μM). The results of the present study also indicated that Sacha inchi uniquely promotes HT22 cell viability. With roasted Sacha inchi treatment, HT22 hippocampal neuronal cell showed a significantly increased number of growth (p < 0.001). Results also suggest that the development of tenderized Sacha inchi could help the elderly consumers achieve their target antioxidant provision in smaller portion sizes, thus curtailing the peril of sarcopenia. The mousse type of elderly food may also change the taste of many other nut consumers as they may opt to start selling and consuming Sacha inchi. It could be in the Sacha inchi industry’s best interest to make certain all of the population’s textural favors are catered.

The object of this study was to determine the effect of cooking method on the fatty acid composition, mineral content, and physicochemical properties of Sacha inchi. The analysis showed that roasting at 160 ℃ for 6 minutes significantly increased (p < .05) most of the mineral contents of the Sacha inchi, whilst decreasing its potassium and sodium content. Contrarily, boiling at 100 ℃ for 13 minutes significantly decreased (p < .05) the mineral contents of the Sacha inchi (except for calcium and sodium). Unsaturated fatty acid content was similarly affected. Roasting at 160 ℃ for 6 minutes significantly increased (p < .05) the omega 3, 6, and 9 of the Sacha inchi, but boiling at 100 ℃ for 13 minutes significantly decreased (p < .05) its unsaturated fatty acids. These results show that the roasting at 160 ℃ for 6 minutes is a superior processing method of Sacha inchi for production and highlight why it is important to correctly perform the cooking process in order to both avoid nutritional value loss and the worsening of physicochemical properties. Therefore, the results of this study indicate the possible utilization of Sacha inchi in food industry.