<i>Cyperus</i> spp.: A Review on Phytochemical Composition, Biological Activity, and Health‐Promoting Effects

Taheri, Yasaman; Herrera‐Bravo, Jesús; Huala, Luis; Salazar, Luis A.; Sharifi‐Rad, Javad; Akram, Muhammad; Shahzad, Khuram; Melgar‐Lalanne, Guiomar; Baghalpour, Navid; Tamimi, Katayoun; Mahroo-Bakhtiyari, Javad; Kręgiel, Dorota; Dey, Abhijit; Kumar, Manoj; Suleria, Hafiz Ansar Rasul; Cruz‐Martins, Natália; Cho, William C.

doi:10.1155/2021/4014867

Cited by 33 publications

(12 citation statements)

References 105 publications

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“…The edible, almond-like tuber grows in temperate and several tropical regions and is rich in fiber and lipids comprising high content of mono- and polyunsaturated fatty acids, carbohydrates, and some proteins. The nut-like tuber is also rich in minerals, vitamins C and E, and several bioactive phytochemical compounds [ 1 , 2 ], showing that tiger nuts can be a valuable source of food. Recently, interest in processing tiger nut has revealed several possibilities such as the aqueous extraction of tiger nut into vegetable milk derivatives [ 3 – 5 ] and the milling of tiger nut into flour for biscuits [ 6 ] and bread [ 7 ], egg tagliatelle [ 8 ], pasta, and other related extruded products [ 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of Partially Substituting Wheat Flour with Tiger Nut Flour on the Physical Properties, Sensory Quality, and Consumer Acceptance of Tea, Sugar, and Butter Bread

Kizzie-Hayford

Akanson

Ampofo-Asiama

et al. 2023

International Journal of Food Science

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Tiger nut is a valuable source of fiber, lipids, minerals, and carbohydrates. However, avenues for incorporating tiger nuts into food remain underexplored, especially in several tropical countries where the plant grows well. The current study investigated the effects of partially substituting wheat flour (WF) with tiger nut flour (TNF) on the physical and sensory properties of different bread types to evaluate the more amenable system for tiger nut incorporation. The substitution was done at WF:TNF ratio of 100 : 0, 90 : 10, 85 : 15, 80 : 20, 75 : 25, and 70 : 30 for butter bread (Bb), tea bread (Tb), and sugar bread (Sb). The results show that WF substitution with TNF increased bread brownness and color saturation and decreased lightness, showing the highest impact on Sb, followed by Tb and Bb. Additionally, bread-specific volume decreased significantly after 20% (Bb), 25% (Tb), and 30% (Sb) TNF substitution. Furthermore, substituting WF with 30% TNF increased crumb hardness from approx. 1.87 N to 3.64 N (Bb), 3.46 N to 8.14 N (Tb), and 6.71 N to 11.39 N (Sb) and caused significant increases to 17.80 N (Tb) and 21.08 N (Sb) after 3 d storage. Only a marginal effect on storage hardness (4.32 N) was observed for Bb. Substituting WF with 10% TNF for Bb or 25% TNF for Tb led to significantly higher consumer ( N = 56 ) scores for all attributes and overall acceptability. However, no significant effect on the overall acceptability of Sb was observed. Flash profiling showed frequently used descriptors for Bb as firm, moist, buttery, smooth, and astringent. After 10% TNF substitution, descriptors were chewy, firm, sweet, porous, dry, and caramel, and that of 30% TNF were grainy, chocolate, brown, nutty, and flaky. Substituting WF with TNF increased the lipids, fiber, and minerals content but decreased the protein and carbohydrate contents of bread. TNF substitution led to different physical and sensory effects depending on bread type, showing that Bb with 10% or Tb with 25% TNF is more comparable with the overall acceptance quality of 100% WF. The study is relevant for utilizing tiger nuts as an ingredient in bread products.

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Section: Introductionmentioning

confidence: 99%

Influence of Partially Substituting Wheat Flour with Tiger Nut Flour on the Physical Properties, Sensory Quality, and Consumer Acceptance of Tea, Sugar, and Butter Bread

Kizzie-Hayford

Akanson

Ampofo-Asiama

et al. 2023

International Journal of Food Science

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“…The phytochemical content in the extract was found to be in the following order: luteolin > gallic acid > myricetin > quercetin > coumestrol > genistein. Luteolin is an active constituent found in Carthamus tinctorius L., Phyllanthus emblica, Senna siamea, Coriandrum sativum, Cyperus rotundus, Nigella sativa, Saussurea lappa, and Artemisia annua [47][48][49][50][51][52][53][54][55]. Luteolin has been shown to have preventive and therapeutic value for neurodegenerative diseases, including cognitive decline in elderly patients, which has been linked to its phytoestrogenlike activities, antioxidant activity, and ability to relieve neuroinflammation via suppression of microglial activation in the brain [56][57][58].…”

Section: Discussionmentioning

confidence: 99%

Effect of Yakae-Prajamduen-Jamod Traditional Thai Remedy on Cognitive Impairment in an Ovariectomized Mouse Model and Its Mechanism of Action

et al. 2022

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Cognitive impairment is a neurological symptom caused by reduced estrogen levels in menopausal women. The Thai traditional medicine, Yakae-Prajamduen-Jamod (YPJ), is a formula consisting of 23 medicinal herbs and has long been used to treat menopausal symptoms in Thailand. In the present study, we investigated the effects of YPJ on cognitive deficits and its underlying mechanisms of action in ovariectomized (OVX) mice, an animal model of menopause. OVX mice showed cognitive deficits in the Y-maze, the novel object recognition test, and the Morris water maze. The serum corticosterone (CORT) level was significantly increased in OVX mice. Superoxide dismutase and catalase activities were reduced, while the mRNA expression of IL-1β, IL-6, and TNF-α inflammatory cytokines were up-regulated in the frontal cortex and hippocampus of OVX mice. These alterations were attenuated by daily treatment with either YPJ or 17β-estradiol. HPLC analysis revealed that YPJ contained antioxidant and phytoestrogen constituents including gallic acid, myricetin, quercetin, luteolin, genistein, and coumestrol. These results suggest that YPJ exerts its ameliorative effects on OVX-induced cognitive deficits in part by mitigating HPA axis overactivation, neuroinflammation, and oxidative brain damage. Therefore, YPJ may be a novel alternative therapeutic medicine suitable for the treatment of cognitive deficits during the menopausal transition.

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“…The moisture content of DP was 5.4 ± 0.1%, while protein and fat contents were 1.6 ± 0.2 and 1.1 ± 0.2%, respectively. Just a limited number of articles are available in the literature dealing with the chemical composition of the C. esculentus L. plant, with some of them focused on the edible tuber (42,43) or related to other Cyperus plants (44), such as Cyperus rotundus (45), Cyperus articulatus (46), or Cyperus papyrus (47). Considering the chemical composition of similar plants, it can be stated that results reported for Cissus populnea stems (48) showed higher values for all the studied parameters than those obtained in this study; while higher protein content (6.1 ± 0.4%) and lower fat content (0.002%) were reported for Cyperus tegetum (49).…”

Section: Chemical Composition Of Dry Powdermentioning

confidence: 99%

Chemical Composition and Bioactive Antioxidants Obtained by Microwave-Assisted Extraction of Cyperus esculentus L. By-products: A Valorization Approach

et al. 2022

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Tiger nut is highly appreciated in the Mediterranean basin by the large number of nutritional advantages offered by a beverage, called “horchata,” which is directly obtained from the tuber of Cyperus esculentus L. However, the current tiger nut harvesting and processing practices generate a large number of residues, mainly a solid by-product after processing and the plant that remains spread out in the fields. In this work the plant residues have been fully characterized to get a clear picture of the possibilities for its valorization to generate products with high added value. Several analytical techniques have been applied to obtain data to assess the real possibilities of these residues in advanced applications in the food, packaging and nutrition sectors. Results on the compositional and elemental analysis, monosaccharide composition, phenolic concentration, and antioxidant capacity were obtained from the dry powder (DP). The high content of α-cellulose (47.2 ± 1.8%) in DP could open new possibilities for these residues as raw material in the production of cellulose nanoentities. Many essential minerals with nutritional interest (Na, Mg, Ca, Mn, Fe, Cu, and Zn) and free sugars (xylose, arabinose, glucose, and galacturonic acid) were identified in the DP making it an interesting source of valuable nutrients. The total carbohydrate content was 171 ± 31 mg gdm–1. In addition, microwave-assisted extraction (MAE) was used to obtain extracts rich in polyphenolic compounds. A Box–Behnken design (BBD) was used, and the optimal extraction conditions predicted by the model were 80°C, 18 min, ethanol concentration 40% (v/v), and solvent volume 77 mL, showing an extraction yield of 2.27 ± 0.09%, TPC value was 136 ± 3 mgGAE 100 gdm–1 and antioxidant capacity by the ABTS method was 8.41 ± 0.09 μmoltrolox gdm–1. Other assays (FRAP and DPPH) were also tested, confirming the high antioxidant capacity of DP extracts. Some polyphenols were identified and quantified: p-coumaric (7.67 ± 0.16 mg 100 gdm–1), ferulic (4.07 ± 0.01 mg 100 gdm–1), sinapinic (0.50 ± 0.01 mg 100 gdm–1) and cinnamic acids (1.10 ± 0.03 mg 100 gdm–1), 4-hydroxybenzaldehyde (1.28 ± 0.06 mg 100 gdm–1), luteolin (1.03 ± 0.01 mg 100 gdm–1), and naringenin (0.60 ± 0.01 mg 100 gdm–1). It can be concluded that C. esculentus L. residues obtained from the tiger nut harvesting and horchata processing could be an important source of high value compounds with potential uses in different industrial sectors, while limiting the environmental hazards associated with the current agricultural practices.

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Cyperus spp.: A Review on Phytochemical Composition, Biological Activity, and Health‐Promoting Effects

Cited by 33 publications

References 105 publications

Influence of Partially Substituting Wheat Flour with Tiger Nut Flour on the Physical Properties, Sensory Quality, and Consumer Acceptance of Tea, Sugar, and Butter Bread

Influence of Partially Substituting Wheat Flour with Tiger Nut Flour on the Physical Properties, Sensory Quality, and Consumer Acceptance of Tea, Sugar, and Butter Bread

Effect of Yakae-Prajamduen-Jamod Traditional Thai Remedy on Cognitive Impairment in an Ovariectomized Mouse Model and Its Mechanism of Action

Chemical Composition and Bioactive Antioxidants Obtained by Microwave-Assisted Extraction of Cyperus esculentus L. By-products: A Valorization Approach

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