Antioxidant activities and beneficial health effects of some dried fruits commonly consumed in Algeria: a review

Benmeziane–Derradji, Farida; Derradji, El-Fadel; Djermoune-Arkoub, Lynda

doi:10.1007/s41207-019-0119-8

Cited by 8 publications

(7 citation statements)

References 80 publications

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“…On dates ( Phoenix dactylifera L.), it has been reported increases in the carbohydrate proportion due to water loss and the hydrolytic activity of invertases over sucrose, generating glucose and fructose. [ 19 ] For climacteric products such as banana, 3‐α‐amylases and 4‐β‐amylases glucosidases have been linked to starch to sucrose conversion. [ 13 ] Other authors have informed increases in the protein content from unripe to ripe dates due to biological synthesis.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Characterization of Unripe and Ripe Chontaduro (Bactris gasipaes Kunth) Fruit Flours and Starches

et al. 2021

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The functional applications of chontaduro (Bactris gasipaes Kunth) flour and starches depend on its ripeness state. However, there are no reports of the physicochemical properties of chontaduro flours and starches nor their associated fatty acid profile. This research aimed to study the physicochemical properties of ripe/unripe chontaduro flours, isolated starches, and fats. Compared to unripe flour, ripe flour exhibited higher (p<0.05) protein (16.79%) but lower lipid content (‐25.72%). Minerals such as K, S, Ca, P, and Mg were the most abundant in the flours (0.025–0.030 g 100 g−1). Ripeness did not impact the morphology of the starch granules and its orthorhombic crystalline structure, but the cooking process partially damaged this structure, characteristic of A‐type starches. Ripe flour showed higher viscosity than unripe flour, while defatted flour did not exhibit increased peak viscosity due to fatty acid loss. There are no changes in the infrared spectra of the oil from unripe/ripe flour, but stearic, oleic, and palmitic acids were identified. The results suggested that chontaduro flour is an important source of minerals (mainly K, S, Ca, P, Mg, and Na), unsaturated fatty acids, and low‐viscosity starch, making it a suitable nutritious ingredient to supplement existing food line under functional terms.

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Section: Resultsmentioning

confidence: 99%

Physicochemical Characterization of Unripe and Ripe Chontaduro (Bactris gasipaes Kunth) Fruit Flours and Starches

et al. 2021

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“…Finally, the combination of PTC and ML with omics technologies will assist to the establishment of new perspectives on the field of phytochemistry and the study of the biosynthetic potential of unexplored plants, as it is the case of Bryophyllum. Nowadays, the cornerstone in clinical management includes two easy concepts that are dietary modification associated with improvement of physical activity, also defined as lifestyle change [172,173] through a revaluation to popular medicine. Funding: This research was funded by Xunta de Galicia through "Red de Uso Sostenible de los Recursos Naturales y Agroalimentarios" (REDUSO, grant number ED431D 2017/18) and "Cluster of Agricultural Research and Development" (CITACA Strategic Partnership, gran numbered ED431E 2018/07).…”

Section: Concluding Remarks and Future Perspectivesmentioning

confidence: 99%

From Ethnomedicine to Plant Biotechnology and Machine Learning: The Valorization of the Medicinal Plant Bryophyllum sp.

et al. 2020

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The subgenus Bryophyllum includes about 25 plant species native to Madagascar, and is widely used in traditional medicine worldwide. Different formulations from Bryophyllum have been employed for the treatment of several ailments, including infections, gynecological disorders, and chronic diseases, such as diabetes, neurological and neoplastic diseases. Two major families of secondary metabolites have been reported as responsible for these bioactivities: phenolic compounds and bufadienolides. These compounds are found in limited amounts in plants because they are biosynthesized in response to different biotic and abiotic stresses. Therefore, novel approaches should be undertaken with the aim of achieving the phytochemical valorization of Bryophyllum sp., allowing a sustainable production that prevents from a massive exploitation of wild plant resources. This review focuses on the study of phytoconstituents reported on Bryophyllum sp.; the application of plant tissue culture methodology as a reliable tool for the valorization of bioactive compounds; and the application of machine learning technology to model and optimize the full phytochemical potential of Bryophyllum sp. As a result, Bryophyllum species can be considered as a promising source of plant bioactive compounds, with enormous antioxidant and anticancer potential, which could be used for their large-scale biotechnological exploitation in cosmetic, food, and pharmaceutical industries.

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“…In terms of proteins (8%), sugars (more than 60%), crude fat (2%), crude fibers (11.50%), total minerals (4%), vitamins (vitamins A, C, K, and B), and reasonable levels of organic acids (malic and citric acids) Nevertheless, because apricot kernels contain amygdalin (cyanogenic glycoside, commonly referred to as laetrile or vitamin B17), which is hazardous when ingested in quantities higher than recommended, their usage in food is restricted. Despite this, considering their advantageous health effects, researchers have suggested that apricot kernels can be added to specific meal preparations [10][11][12][13][14][15][16][17][18][19][20].…”

Section: Introductionmentioning

confidence: 99%

Apricot addition for Enrichment Yogurt with Amygdalin

Forsan,

El Abd,

Elsabie

et al. 2024

Al-Kitab J. Pure Sci.

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The objective of the present research was to enrich yogurt with amygdalin (vitamin B17) and increase the nutritional value of yogurt using apricot and a by-product of apricot fruit kernels. Amygdalin was considered an antibacterial, hepatic protecting, anti-tumor, antifungal, anti-inflammatory, anti-coagulant, anticancer, antiaging, antidiabetic, anti-atherosclerotic, anti-angina, and antioxidant. Apricots that were mixed in a blinder for 3 min and filtered were used as a source of dietary fiber, lipids, proteins, minerals, and vitamins. Apricot kernels that were heated for 2 minutes at 120 ˚C. then cold and grind in a blender were used as a source of amygdalin (B17). Obtained results showed that the incorporation of apricot and apricot kernel is considerably impacted by the addition of apricot and apricot kernel 5% Apricot pulp + 1% Apricot kernel and 10% Apricot pulp + 2% Apricot kernel 1.42, 2,92 mg/100gm respectively.

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Antioxidant activities and beneficial health effects of some dried fruits commonly consumed in Algeria: a review

Cited by 8 publications

References 80 publications

Physicochemical Characterization of Unripe and Ripe Chontaduro (Bactris gasipaes Kunth) Fruit Flours and Starches

Physicochemical Characterization of Unripe and Ripe Chontaduro (Bactris gasipaes Kunth) Fruit Flours and Starches

From Ethnomedicine to Plant Biotechnology and Machine Learning: The Valorization of the Medicinal Plant Bryophyllum sp.

Apricot addition for Enrichment Yogurt with Amygdalin

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