Effects of Use and Re-Use of Selected Vegetable Oils on the Proximate, Minerals, Mineral Ratios and Mineral Safety Index of Raw and Fried Plantain Chips: Note I

Adeyeye, Emmanuel Ilesanmi; Adesina, Adeolu Jonathan; Olatunya, Mercy Ayomadewa

doi:10.4236/jacen.2019.82008

Cited by 4 publications

(6 citation statements)

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“…Apart from Met and Cys, the AAS and CS of the essential amino acids in SDs were greater than 1 and 0.6, respectively, indicating that the EAA is relatively well-balanced, which could provide a high-quality, comprehensive protein. The EAAI is a quantitative indicator of how well the measured essential amino acid content matches the standard protein content, with a value less than 75 indicating that the food is an inadequate source of protein ( 39 ). Additionally, the EAAI is a quantitative parameter that quantifies the relationship between the measured basic AA content and the standard protein content.…”

Section: Resultsmentioning

confidence: 99%

Physical properties, chemical composition, and nutritional evaluation of common salad dressings

et al. 2022

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Salad dressings (SDs), a subcategory of flavored sauces with more than 20% fat content and less than 30% moisture content, is favored by consumers due to its delicacy. The physical properties, chemical composition and nutritional evaluation of common SDs on the Chinese market needs to be systematically investigated. This study compared the quality (physical properties, proximate composition, amino acids, fatty acids, and minerals) of six commercially available sweet SDs (SD1, SD2, SD3, SD4, SD5, and SD6) from the Chinese market. The results indicated that the water activity of six SDs was less than 0.60 (0.35–0.41), the moisture content was less than 65% (24.0–60.0%), and the crude fat content was between 23.25 and 64.15%. The essential amino acid index (EAAI) of SD3, SD1, SD2, and SD4 was greater than the FAO/WHO standard (EAAI = 75). Numerous fatty acids were detected, mainly linoleic and oleic acids; n-3 polyunsaturated fatty acids were ranged from 1,090 mg/100 g to 2,520 mg/100 g. In addition, SDs were rich in minerals such as Mg, Ca, and Fe and the atherogenic index and thrombogenic index were 0.03–0.09 and 0.77–0.91, respectively. In summary, this work helps to provide key nutritional information on the composition of common SDs. The availability of this data may help purchasers with different nutritional needs to make informed choices about the use of SD and encourage more moderate consumption of pre-packaged sauces.

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Section: Resultsmentioning

confidence: 99%

Physical properties, chemical composition, and nutritional evaluation of common salad dressings

et al. 2022

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“…Throughout the world, plantain is a significant staple item and can be used to prepare food at all ripening stages, even when overripe [ 12 ]. Peels from plantains make up 30–40% of the overall weight of the fruit.…”

Section: Introductionmentioning

confidence: 99%

Pharmaceutical Assessment of the Impact of the Method of Extraction on the Suitability of Pectin from Plantain (Musa paradisiaca) Peels as a Suspending Agent in Oral Liquid Formulations

Owusu,

Acquah,

Boakye-Gyasi

et al. 2023

The Scientific World Journal

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Natural polymers such as pectin have gained increased utilization in pharmaceutical and biotechnology sectors because they are affordable, easily accessible, nontoxic, and chemically modifiable, with the potential to be biodegradable and biocompatible. Musa paradisiaca (plantain) peels make up 30–40% of the overall weight of the fruit. The extraction of pectin from these residues can therefore be viewed as a possible waste of wealth. This study, therefore, focused on evaluating the suspending properties of pectin obtained from Musa paradisiaca (plantain) peels (through acid and alkaline extraction) and presented an alternative suspending agent in the pharmaceutical formulation of suspensions. The unripe peels of Musa paradisiaca were acquired and authenticated at the Department of Pharmacognosy, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Ghana. Pectin was extracted from the peels using both acid and alkaline extraction processes, respectively, characterized, and evaluated for its phytochemical properties. Different concentrations of the acid and alkaline pectin extracts were employed as a suspending agent in paracetamol suspensions, using acacia gum as a standard. The pectin yields obtained were 4.88% and 7.61% for the acid and alkaline extraction processes, respectively, while phytochemical screening revealed the presence of glycosides, tannins, saponins, and phenols in both extracts. The alkaline pectin extract recorded higher equivalent weight, degree of esterification, ash content, and crude content than the acid pectin extract, while FTIR identified similar functional groups in both acid and alkaline pectin extracts. The test suspensions reported significant differences ( P < 0.05) in flow rates, ease of redispersion, sedimentation volumes, and rates compared with acacia gum. Moreover, when the acid and alkaline pectin extracts were compared, significant differences ( P < 0.05) were observed in sedimentation rates and sedimentation volumes, suggesting that the extraction method may affect suspending properties. Ultimately, the alkaline pectin extract had better suspending properties than the acid pectin extract; however, they both can be used as an alternative to acacia gum as a suspending agent.

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“…While the effect of chronic exposure to small amounts of some metals seems to be well understood, several incidents show the seriousness of high levels of exposure to some noxious metals, particularly Cd, Cr3+ and Pb [6]. The determination of metals in vegetable oils and fats has been under investigation for several years and is still a formidable problem [3,7,1]. Manjusha et al (2019) observed that the quality of edible oils is directly linked to the concentration of some trace metals.…”

Section: Introductionmentioning

confidence: 99%

“…According to Cindiric et al (2007) and Jamali et al (2008), the presence of metals in edible vegetable oils relies on many factors, which include: the soil, environment and genetic structure of the plant, as well as fertilizers and pesticides introduced during the production process or by contamination from the metal processing equipment or shipping containers. Also these metals could get into the edible oils through many food processing methods such as frying and baking [7,8].…”

Section: Introductionmentioning

confidence: 99%

“…However, in most Nigerian localities, edible oils have been subjected to repeated use most especially in frying foods such as bean cake, plantains, flour rolls, cocoyam etc. These repeated cookings according to Adeyeye et al (2018;2019) have brought about reduced nutritional and antioxidants value of the fried foods. During frying of oils, the possibility of introducing or building up of certain toxic metals concentration is high [1].…”

Section: Introductionmentioning

confidence: 99%

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Concentration Of Trace Metals In The Fresh And Fried Edible Vegetable Oils Used In The Production Of Plantain Chips In Ekiti State: Health Implications

2022

JTMA

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Seven selected heavy metals namely Fe, Cu, Mn, Pb, Zn, Cd and Ni in five vegetable oils used in frying plantains (fresh and fried) collected from Ado-Ekiti, Ekiti State, were determined by graphite furnace atomic absorption spectrometry (GF-AAS) after microwave digestion. The accuracy of procedure was confirmed by certified reference materials (NIST). The relative standard deviations were found below 10%. In all the various oils (fresh and processed), the concentrations for Fe, Cu, Mn, Pb, Zn, Cd and Ni were observed in the range of 0.0005 -0.0018, 0.0002 – 0.0009, 0.0004 – 0.0021, 0.0001- 0.0007, 0.0003 – 0.0016, 0.0001 – 0.006 and 0.0002-0.0010 mg/kg, respectively. In general, among all the oils, fresh palm oil (FPO had the highest concentration) for all the selected heavy metals. Comparing with safety intake levels for these heavy metals recommended by Institute of Medicine of the National Academies (IOM), US Environmental Protection Agency (USEPA) and Joint FAO/WHO Expert Committee on Food Additives (JECFA), the dietary intakes of the seven heavy metals from daily consumption of edible vegetable oils for a 70 kg (adult) and 24 kg (children) body weight should pose no significant health risk to consumers. However, for adults and children, the THQ and HI were low. The TCR values also indicate low to moderate carcinogenic risks for adults and children.

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Effects of Use and Re-Use of Selected Vegetable Oils on the Proximate, Minerals, Mineral Ratios and Mineral Safety Index of Raw and Fried Plantain Chips: Note I

Cited by 4 publications

References 12 publications

Physical properties, chemical composition, and nutritional evaluation of common salad dressings

Physical properties, chemical composition, and nutritional evaluation of common salad dressings

Pharmaceutical Assessment of the Impact of the Method of Extraction on the Suitability of Pectin from Plantain (Musa paradisiaca) Peels as a Suspending Agent in Oral Liquid Formulations

Concentration Of Trace Metals In The Fresh And Fried Edible Vegetable Oils Used In The Production Of Plantain Chips In Ekiti State: Health Implications

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