Hypolipidemic and antioxidant efficacy of dehydrated onion in experimental rats

Vidyavati, H. G.; Manjunatha, H.; Hemavathy, J.; Srinivasan, Krishnapura

doi:10.1007/s13197-010-0015-3

Cited by 45 publications

(28 citation statements)

References 23 publications

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“…Dehydrated onion, at 5 or 10% inclusion level, showed cholesterol-lowering and antioxidant effects in hyper-cholesterolemic experimental rats (Vidyavati et al, 2010). Histological and biochemical studies using suitable dosage of garlic according to the body weight found positive effects of different in-feed garlic extracts on hepatic coccidiosis in infected rabbits (Toulah and Al-Rawi, 2007), as well as cholesterol levels of blood and oxidative status of the hepatic tissue in cholesterol-fed rabbits, treated with 1,5 mL/kg day of garlic extract for 3 mo (Arhan et al, 2009).…”

Section: Digestarommentioning

confidence: 95%

Dietary supplementation of Digestarom® herbal formulation: effect on apparent digestibility, faecal and caecal microbial counts and live performance of growing rabbits

et al. 2016

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Abstract:The experiment aimed to study the effect of Digestarom ® dietary inclusion (herbal formulation containing a mixture of essential oils, herbs, spices and extracts) on apparent digestibility and digestive ecosystem of growing rabbits, as well as the effects of its supplementation before and after weaning on growth performance. At kindling, rabbit does and litters were divided into 2 dietary groups (51 does/group) and fed either a control diet (C) or a diet supplemented with 300 mg Digestarom ® /kg diet (D) until weaning, which occurred at 35 d (before weaning supplementation). Each group was further divided into 3 dietary groups: CC received the control diet and DD received the D diet from 5 to 12 wk of age, and DC were fed with D (from 5 to 8 wk of age) and C diets (from 8 to 12 wk of age) (after weaning supplementation; 54 kits/ group). An in vivo digestibility trial and a faecal microbial count were carried out on growing rabbits that received only the C or D diets during the trial. The C group showed higher DM intake than D group (215 vs. 196 g/d; P<0.05). The faecal digestibility of ether extract (75.9 vs. 59.8%; P<0.001), cellulose (25.9 vs. 20.6%; P<0.05) and gross energy (51.8 vs. 49.1%; P<0.05) was higher for C than for D group, whereas that of starch (98.9 vs. 98.8%; P<0.001) and the digestible protein to digestible energy ratio (13.9 vs. 13.2 g digestible protein/MJ digestible energy; P<0.01) was the highest for rabbits fed D diet. Stomach and caecal pH, caecal and faecal microbial counts were independent of the dietary treatment. The only exception was the stomach pH in 8 wk-old rabbits, which had the lowest value in C rabbits (P<0.05). The D supplementation before weaning improved feed conversion ratio throughout the growing phase (4.3 vs. 4.4 for D and C, respectively; P<0.05), whereas significant differences in daily weight gain, feed conversion ratio and mortality were observed only in the first period after weaning. Based on the results obtained, dietary supplementation with Digestarom ® does not seem to confirm the positive results previously reported for growing rabbits.

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Section: Digestarommentioning

confidence: 95%

Dietary supplementation of Digestarom® herbal formulation: effect on apparent digestibility, faecal and caecal microbial counts and live performance of growing rabbits

et al. 2016

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“…Onion juice can also be blended with other vegetable juices to drink or to produce ready-to-drink soups. It has also potential health benefits having antidiabetic, hypolipidemic, antiplatelet antithrombotic, antitumor, antiarthritic, and hypoglycemic agents arising from onion (Ali, Thomson, & Afzal, 2000;Lee et al, 2013;Vidyavati, Manjunatha, Hemavathy, & Srinivasan, 2010).…”

Section: Introductionmentioning

confidence: 99%

Nonthermal pasteurization of onion juice by continuous UV‐C reactor

Demi̇r

Oral

2018

Journal of Food Safety

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The objective of this study is to investigate the continuous pasteurization of onion (Allium cepa L.) juice by ultraviolet (UV‐C) irradiation by a designed coiled‐tube type UV‐C reactor. System is composed of four vertical low‐pressure mercury lamps (20 W/lamp, 254 nm) coiled using a PTFE tube. A secondary eddy flow effect was achieved with a Dean number of 0.073. The Escherichia coli K‐12 count in onion juice was reduced by 4.83 log after exposure to UV‐C light for 8.13 min at an estimated UV‐C dosage of 38.1 J/mL with the flow rate of 1.26 L/min. After UV‐C treatment, the total color change (ΔE) of the onion juice was recorded as 1.15 which can be referred as slightly noticeable. Total aerobic mesophilic count of UV‐C irradiated samples was below acceptable limits after 6 weeks of storage. Meat marination in UV‐C‐treated onion juice reduced the hardness of meat by 78%. Practical applications Currently, many of the large‐scale processed meat producers prefer to marinate the meat directly in the onion juice or in a sauce formulation including onion juice. Therefore, they are the major end‐users of this product. In addition, onion juice has a large potential to be used by the catering industry providing food service for relatively large number of people. If the storage space for onions, the preparation, and service time for the meals are taken into consideration, catering services may highly benefit from the pasteurized onion juice products. Conventional heat treatment is the most common method to extend shelf‐life of vegetable juices. The results of this study indicated that continuous UV‐C irradiation can successfully be used to pasteurize onion juice. The outcomes will also serve the basis to technical knowledge for designing the pilot‐scale production of onion juice processed by nonthermal treatments.

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“…The moisture content in onions are dried for about 86% (wb) to 7% (wb) or less for effective storage and treatment. Dried onion in the form of powder or slices in expanded demand in many parts of the world (Vidyavati et al, 2010). Fresh and dried onions are important parts of the human diet because they contain large amounts of non-essential micronutrients called phytochemicals (Sharma et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Quality Attributes of Some Vegetables and Fruits Preserved by Sun and Oven Drying Methods

Eshak

2018

Alexandria Science Exchange Journal

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Drying is one of the most appropriate techniques for producing of shelf stable food products. However, drying can result in significant loss of available bioactive compounds. This study investigated the effect two methods of drying (sun and oven) on the quality characteristics of vegetables (onions and garlic) and fruits (dates and figs). The vegetables and fruits of both types were dried by the two methods. In comparative to the fresh sample, the dried samples showed a highly significant (P˂ 0.01) difference was observed in moisture between fresh and dried vegetables and fruits. The oven dried samples had the lowest moisture. In contrast, protein, ash, crude fat, fiber and carbohydrates of fresh samples exhibit the least among the three samples in each type of vegetables and fruits. Also, the results showed a highly significant (P<0.01) difference between fresh, sun and oven dried date in potassium and slightly significant (P<0.05) in fig but no significant difference in garlic and date regarding potassium. Sodium content recorded highly significant difference (P<0.01) between the three crops (onion, date and fig) except garlic. Also, iron content the highest value revolved significant only in the oven drying. There was generally significant (P<0.01) difference between the three types in each vegetables and fruit in phosphorous. Physical evaluation showed significant differences among sun and oven drying in all samples except in onion. In this study observed the oven dried vegetables and fruits were rated lowest by the panelists in all the sensory attributes and overall acceptability. However, there was significantly difference (P<0.05 and P<0.01) between the sun and oven drying from the fresh vegetables and fruits in all the sensory attributes. Sun and oven drying have a significant effect on water absorption capacities (WAC) of dried samples except the fig. The highest value of oil absorption capacities (OAC) and swelling capacity was noticed in oven dried samples followed by the sun dried samples. All sun dried samples have low foaming properties compared with oven dried samples. The drying techniques did not significantly (P>0.05) affect the bulk density of drying samples. Dried vegetables and fruits showed low emulsion properties in which oven drying slightly improved the emulsion activity and emulsion stability over sun drying. Sun drying samples formed gel quickly at low concentration while oven dried samples formed gel at high concentration. The highest gelatinization temperature was observed for oven dried samples and the lowest for sun dried samples.

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Hypolipidemic and antioxidant efficacy of dehydrated onion in experimental rats

Cited by 45 publications

References 23 publications

Dietary supplementation of Digestarom® herbal formulation: effect on apparent digestibility, faecal and caecal microbial counts and live performance of growing rabbits

Dietary supplementation of Digestarom® herbal formulation: effect on apparent digestibility, faecal and caecal microbial counts and live performance of growing rabbits

Nonthermal pasteurization of onion juice by continuous UV‐C reactor

Quality Attributes of Some Vegetables and Fruits Preserved by Sun and Oven Drying Methods

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