Hypolipidemic and Hypoglycaemic Effect of Wholemeal Bread with Amaranth (Amaranthus dubius Mart. ex Thell.) on Sprague Dawley Rats

Sánchez-Urdaneta, Adriana Beatriz; Montero-Quintero, Keyla Carolina; Redondo, Pedro González; Molina, E.; Bracho-Bravo, Belkys; Moreno-Rojas, Rafael

doi:10.3390/foods9060707

Cited by 7 publications

(3 citation statements)

References 53 publications

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“…Based on the available data on therapeutic applications of Amaranthus species in the pharmaceutical industry, it seems that further effort should be put into the separation and characterization of active compounds with therapeutic potential (Yong et al, 2019). As a result, Amaranthus dubius has the potential to be a future crop for a variety of purposes and to alleviate malnutrition, especially in developing countries where the plant is underutilized (House et al, 2020;Sánchez-Urdaneta et al, 2020). In light of the above, we investigated secondary metabolites of Amaranthus dubius in different solvent extracts as well as the free radical scavenging properties of the solvent extract with strong secondary metabolite material (Ajayi et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Phytochemical Profiling and Antioxidant Activity of Red Spinach (Amaranthus dubius)

Mullai¹,

Babu²,

Ashok³

et al. 2023

Intern. J. Zool. Invest.

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Plants have long been a significant source of phytomedicines for human health, so it is important to look into the different phytoconstituents that they contain. The existence of secondary metabolites has a number of pharmacological and biochemical effects, according to the phytochemical study of Amaanthus dubius. Preliminary analyses of Amaranthus dubius with ethanol, methanol, acetone, ethyl acetate, chloroform, and hexane were conducted to identify the following phytocho-chemical extracts: alkaloids, flavonoids, phenols, tannins, saponins, cardiovascular glycosides, steroids, proteins, and carbohydrates. The results of this study indicated that Amaranthus dubius methanol extracts with the highest amount of secondary compounds are essential for human health. The methanolic extract of Amaranthus dubius had reducing activity, but it was lower than L-ascorbic acid, a reference antioxidant, and the extractives increased the reducing activity as the extract concentration increased. Higher absorbance means further reducing strength. The present study revealed that methanolic extract of Amaranthus dubius had significant free radical scavenging potential.

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Section: Introductionmentioning

confidence: 99%

Phytochemical Profiling and Antioxidant Activity of Red Spinach (Amaranthus dubius)

Mullai¹,

Babu²,

Ashok³

et al. 2023

Intern. J. Zool. Invest.

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“…It has a dietary fibre content of around 12 g%, which reduces the digestibility of the grain, but provides satiety. It has a high vitamin E content, which acts as an antioxidant, protecting the fatty acids it provides [8], of which 50% correspond to polyunsaturated fatty acids (omega 6) and 25% to monounsaturated fatty acids (omega 9) [9].…”

Section: Introductionmentioning

confidence: 99%

Development of Jams with Ancestral Seed Aggregates

Jannika

Mezzatesta

Silvia

et al. 2022

III Conference La ValSe-Food and VI Symposium Chia-Link Network

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Small-scale food producers have been negatively impacted by the present pandemic and have been forced to use innovations with low-risk products as a means to increase sales. The object was to determine variations in the nutrient profile of peach jam with the introduction of amaranth or quinoa seeds, the latter having been rinsed beforehand to reduce saponin content. Three varieties of the jam were made, and these were subjected to a sensory evaluation by a panel of 30 untrained judges (consumers) and analysed to determine the variation in their composition as a result of the addition of the seeds. To the basic preparation, which consisted of peaches and sugar (PJ), 20% of quinoa seeds were added (QJ) at the bottling stage. To the third jam preparation, amaranth seeds were added in the same proportion (AJ). Official analytical techniques were used to determine their nutrient profile. The protein content increased from 0.23 g% (PJ) to 2.52 g% (QJ) and 3.38 g% (AJ). Total fat increased from 0.35 g% (PJ) to 0.74 g% (QJ) and 1.72 g% (AJ). Fibre increased from 2.13 g% (PJ) to 4.24 g% (QJ) and 2.86 g% (AJ). The incorporation of amaranth and quinoa improved protein profile, fibre and total fat intake and also resulted in a jam with a better nutrient profile, although there was only a slight reduction in carbohydrates, from 68 g% to 66 g%, after the seeds were added. Plum and apricot jam were also tested, and in all instances, the results were similar.

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“…For example, Sánchez-Urdaneta et al fed rats with breads made with amaranth (Amaranthus dubius Mart. ex Thell) flour and observed that consumption of amaranth-enriched bread enhanced lipid profiles of rats and prevented metabolic and cardiovascular diseases due to its hypoglycemic and hypolipidemic effects [4]. Moreover, an in vivo study revealed that phenylpropanoid extract from Halosarcia indica (Willd.)…”

Section: Introductionmentioning

confidence: 99%

Development and Optimization of Djulis Sourdough Bread Using Taguchi Grey Relational Analysis

Chung

Liaw

Gavahian

et al. 2020

Foods

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Bakery products made from naturally fermented sourdough show a diversified flavor and nutritional profile. Djulis (Chenopodium formosanum), known as red quinoa or Taiwan djulis, originally cultivated by Taiwanese indigenous people in mountain areas in eastern and southern Taiwan, has a high nutritional value and characteristic properties. In the present study, a new bakery product (djulis sourdough bread) was developed and a combination of the Taguchi method coupled with grey theory was utilized to optimize the baking parameters (product formulation). Five main factors, i.e., djulis sourdough (A), hulled djulis (B), oil type (C), a mixture of bread flour (wet gluten content of 29.0%) and a high-gluten flour (wet gluten content of 35.5%) (D), and honey (E), (each at four levels) were chosen for the Taguchi experiment design (L16(4)5). Dependent parameters were the data from texture profile analysis (brittleness, springiness, cohesiveness, gumminess, and chewiness), color analysis (L*, a*, and b*), and sensory evaluation (appearance, aroma, bitterness, sourness, chewiness, and overall acceptance) of the final product. Taguchi grey relational analysis successfully determined the optimal conditions based on combined parameters (5 factors), which highlighted the advantages of this innovative optimization technique. The result shows that the optimal formula for producing a djulis sourdough bread with the best texture, color, and sensory qualities was A3B1C1D2E2, i.e., 20% djulis sourdough, 0% addition of hulled djulis, 8% unsalted butter, 80% wheat flour + 20% high-gluten flour, and 10% honey, respectively. Such a novel application could be a reference for improving the quality of bakery products in the industry. Moreover, it seems that the new bakery product developed in this study has good potential to be commercially produced after further nutritional and economic analysis.

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Hypolipidemic and Hypoglycaemic Effect of Wholemeal Bread with Amaranth (Amaranthus dubius Mart. ex Thell.) on Sprague Dawley Rats

Cited by 7 publications

References 53 publications

Phytochemical Profiling and Antioxidant Activity of Red Spinach (Amaranthus dubius)

Phytochemical Profiling and Antioxidant Activity of Red Spinach (Amaranthus dubius)

Development of Jams with Ancestral Seed Aggregates

Development and Optimization of Djulis Sourdough Bread Using Taguchi Grey Relational Analysis

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