Effect of Syzigium aromaticum and Allium sativum spice extract powders on the lipid quality of groundnuts (Arachis hypogaea) pudding during steam cooking

Foffe, Hermann Arantes Kohole; Houketchang, Serge Cyrille Ndomou; Djikeng, Fabrice Tonfack; Teboukeu, Gires Boungo; Tsopmo, Apollinaire; Womeni, Hilaire Macaire

doi:10.1016/j.heliyon.2020.e05166

Cited by 6 publications

(2 citation statements)

References 26 publications

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“…An increase in the quantity of Fe 2+ results in the rise of the reducing power of the extract. As such, antioxidants are considered as reducers and inactivators of oxidants [44]. Te in vitro inhibition of alpha-amylase by the diferent extracts of Curcuma longa rhizome showed a dosedependent increase in the percentage of inhibition.…”

Section: Discussionmentioning

confidence: 99%

Effect of Curcuma longa Rhizome Powder on Metabolic Parameters and Oxidative Stress Markers in High-Fructose and High-Fat Diet-Fed Rats

Kenné Toussé,

Dangang Bossi,

Dandji Saah

et al. 2024

Journal of Food Biochemistry

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Metabolic disorders have become a major and growing global health problem, so finding potentially novel solutions with fewer harm is favourable to solving this problem. Thus, this research aimed to determine the effect of a diet supplemented with Curcuma longa rhizome powder on markers of oxidative stress as well as biochemical and haematological parameters of rats with diet-induced metabolic disorders. The powder was obtained from fresh Curcuma longa rhizome for preparation of extracts, which were used for in vitro analysis. After induction of metabolic disorders in male Wistar rats, they were separated into five groups: base, control, and high-fructose and high-fat diet supplemented with Curcuma longa rhizome powder at 2.5%, 5%, and 10%, respectively. The phytochemical analysis of the Curcuma longa rhizome powder extracts revealed the presence of phenols (96.97 ± 0.79 mg GAE/g) and flavonoids (133.19 ± 1.64 mg CE/g) and also showed good activities in DPPH free radical scavenging (79.46 ± 2.12%) and good inhibition of alpha-amylase enzyme (94.12 ± 2.84%). The food supplementation with Curcuma longa rhizome powder lowered Lee index (326.88 ± 3.08 to 262.45 ± 4.71), glycaemia (189.25 ± 5.98 to 120.5 ± 4.91 mg/dl), peritoneal fat deposition (2.18 ± 0.02 to 1.35 ± 0.14 g/100 g of body weight), triglycerides (58.35 ± 5.37 to 109.94 ± 1.42 mg/dl), total cholesterol (208.53 ± 1.53 to 114.18 ± 2.20 mg/dl), LDL-cholesterol (128.73 ± 3.64 to 17.55 ± 1.59 mg/dl), malondialdehyde (67.54 ± 2.48 to 39.75 ± 1.02 nmol/ml), and nitric oxide (27.83 ± 1.44 to 19.36 ± 1.28 nmol/ml) and increased HDL-cholesterol (48.12 ± 1.82 to 74.21 ± 1.04 mg/dl) and catalase activity (4.12 ± 0.56 to 11.58 ± 0.83 U/min/ml) with the best result at 5% supplementation. According to these results, the Curcuma longa rhizome powder supplement is a promising alternative for the treatment of metabolic disorders and oxidative stress.

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Section: Discussionmentioning

confidence: 99%

Effect of Curcuma longa Rhizome Powder on Metabolic Parameters and Oxidative Stress Markers in High-Fructose and High-Fat Diet-Fed Rats

Kenné Toussé,

Dangang Bossi,

Dandji Saah

et al. 2024

Journal of Food Biochemistry

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“…The concentrations used were chosen according to Foffe et al ( 2020 ) who proposed values and average yields of plant extracts. The average yields (~30%) and powder weights (10, 20, 30, and 40 g) were exploited to assess the mass (3, 6, 9, and 12 g) of crude concentrated hydroethanolic extracts.…”

Section: Methodsmentioning

confidence: 99%

Effect of some local plant extracts on fatty acid composition of fish (Alestes baremoze) during smoking and sun drying in the Far‐North region of Cameroon

Tabanty Zambou,

Tenyang,

Birault

et al. 2023

Food Science & Nutrition

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The objective of this study was to assess the antioxidant activities of three plant extracts (Moringa oleifera leaves, Xylopia aethiopica fruits, and Allium cepa leaves) and to evaluate their effects on the preservation of fish polyunsaturated fatty acids (PUFAs) during smoking and sun‐drying processes. PUFAs are highly prone to oxidation during fish processing. The plant extracts were analyzed for their polyphenol contents and were evaluated for their total antiradical capacity. The polyphenol components of each plant were characterized. The hydroethanolic and aqueous extracts were added to the fish at concentrations of 3, 6, 9, and 12 g/L and 10, 20, 30, and 40 g/L, respectively. Butylated hydroxytoluene (BHT) was used as a positive control at a concentration of 2 g/L to compare the antioxidant effects of the plant extracts. The treated fish was subjected to smoking or sun drying and the fatty acid composition of the fish lipid extract was assessed. The results showed that the total polyphenolic, flavonoid, and tannin contents varied significantly from one plant extract to the other (p < .05). The radical scavenging and FRAP increased significantly with the concentration of the plant extracts (p < .05). An HPLC analysis of the extracts led to the preliminary identification of four hydroxycinnamic acids in M. oleifera and X. aethiopica, one anthocyanin and one flavone glycoside in M. oleifera, and four flavan‐3‐ols in X. aethiopica. Moreover, eight flavonols were preliminarily identified in the three plants. Compared to the control product, these plant extracts significantly protected fish PUFAs from oxidation (p < .05). The aqueous extract of A. cepa at 40 g/L better preserved omega‐3 in fish during smoking and sun drying than the control product. Incorporating the three plant extracts during smoking and sun‐drying processes can effectively preserve the PUFAs in fish. Therefore, these plants are viable sources of natural antioxidants in the preservation of fish products.

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Development of instant paneer type product from groundnut using microwave dehydration

Bal

Chauhan

Pandey

et al. 2022

Food Science & Nutrition

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The blooming adaptability of plant-based dairy alternatives considerably increases the interest in the development of milk and milk product substitutes of traditional bovine milk. In recent years, researchers have been focusing on utilizing groundnut (Arachis hypogaea L.) milk to convert into low-cost edible products with a high nutritional value such as yogurt, buttermilk, ripened cheese analogs, and some on fermented products, in particular, the curd or "tofu." Tofu from soy milk appeared long time ago (Cai et al., 1997;Lim et al., 1990;Shen et al., 1991). Tan et al. (2013) reported on the covariant between the heated time, CaSO 4 content, and the pressing force with the hardness of soft tofu and that all these factors have a strong impact on the hardness. In addition, recent studies on fermented products' manufacture have revealed that hexanal, which is one of the compounds responsible for an unwanted nutty flavor in

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Effect of Syzigium aromaticum and Allium sativum spice extract powders on the lipid quality of groundnuts (Arachis hypogaea) pudding during steam cooking

Cited by 6 publications

References 26 publications

Effect of Curcuma longa Rhizome Powder on Metabolic Parameters and Oxidative Stress Markers in High-Fructose and High-Fat Diet-Fed Rats

Effect of Curcuma longa Rhizome Powder on Metabolic Parameters and Oxidative Stress Markers in High-Fructose and High-Fat Diet-Fed Rats

Effect of some local plant extracts on fatty acid composition of fish (Alestes baremoze) during smoking and sun drying in the Far‐North region of Cameroon

Development of instant paneer type product from groundnut using microwave dehydration

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