Phenolic acid and amino acid composition of Ethiopian Chaya (
            <i>Cnidoscolus chayamans</i>
            a)

Temesgen, Melese; Yegerem, Lamesgen; Yilma, Moges

doi:10.1080/10942912.2022.2026953

Cited by 10 publications

(6 citation statements)

References 23 publications

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“…Studies have demonstrated and established the anti-oxidative ability of Cnidoscolus aconitifolius (Perez-Gonzalez et al, 2017;Mordi et al, 2013;Johnston et al, 2016). A more recent study has demonstrated the phenolic acid and amino acid composition of Cnidoscolus aconitifolius which however substantiates its antioxidant principles (Temesgen et al, 2022). Although the mechanism on how Cnidoscolus aconitifolius performs its anti-oxidative ability is still been deciphered and investigated, it can be inferred that the Cnidoscolus aconitifolius solvent extract decrease bio-activation of diabetes to reactive species.…”

Section: Resultsmentioning

confidence: 99%

“…Other studies have demonstrated the application of C. aconitifolius in alcoholism, diabetes mellitus, obesity, kidney stones, hemorrhoids (Diaz-Bolio, 1975;Kuti andTorres, 1996, Mordi, 2012) and antiinflammation (Padilla-Camberos et al, 2021). Recently, the phenolic and amino acid composition of Ethiopian Chaya (Cnidoscolus chayamansa) was documented (Temesgen et al, 2022). High phenolic and amino acid composition of this plant improves nutritional efficacy thereby alleviating diet-related illnesses.…”

Section: Introductionmentioning

confidence: 99%

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The Effects of the Aqueous, Ethanol and Hexane Extracts of Cnidoscolus aconitifolius Leaf on the Hematological Indices and Liver Histological Status of Streptozotocin-induced Diabetic Rats

2023

JNSR

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The effect of the aqueous, ethanol and hexane extracts of Cnidoscolus aconitifolius (Ca) leaf was examined heamatologically and histologically on Streptozotocin-induced diabetic rats. 50 Wistar rats were purchased but only 40 rats were given a single dose of streptozotocin (STZ) (60mg/kg body weight). 25% of STZ dosed animals died while the survivals were distributed into groups II-V. Group II was untreated while groups III, IV and V were treated to hexane, ethanol and aqueous extract of Ca respectively. Rats that constituted the Control group were selected from the STZ untreated animals but were allowed liberty to rat chows and normal saline. Heamatological parameters evaluated revealed significant (P<0.05) increase in the Hb, PCV, and Total Red Blood Count (TRBC) levels when compared with the diabetic group. Furthermore, the Total White Blood Count (TWBC), platelets, neutrophils and lymphocytes were near normal for the Ca extract treated groups as the control. The liver architecture of the STZ-induced diabetic group from this present result displayed distortion of the lobular pattern of the hepatocytes, with several foci of edema and congestion. These were followed by marked periportal hepatolysis and cast within parenchyma. Furthermore, between the hepatocytes were dilation of sinusoids with increased leucocytic infiltration and fibrosis. The nuclei of most cells revealed clear signs of necrosis and the hepatocytes were swollen with conspicuous cytoplasmic vacuolations. Upon treatment with aqueous, hexan and ethanol extracts of C. aconitifolius, sections of the hepatocytes exhibited moderate congestion and improved hepatic features with the aqueous extract exhibiting more potency than the hexane and ethanol extracts. The anti-oxidative tendency of each solvent extract depicts reduced MDA and increased GSH contrary to the diabetic-induced group alone. Hence from this study, the anti-diabetic rationale of C. aconitifolius was further buttressed revealing aqueous solvent extract of C. aconitifolius as a more potent anti-diabetic agent.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Effects of the Aqueous, Ethanol and Hexane Extracts of Cnidoscolus aconitifolius Leaf on the Hematological Indices and Liver Histological Status of Streptozotocin-induced Diabetic Rats

2023

JNSR

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“…However, nowadays, there is an interest in incorporated plant-based proteins as dietary components to promote health effects such as regulation of lipid and glucose metabolism [ 20 ]. Incorporation of chaya, which contains leucine, lysine, and phenylalanine [ 21 ], and amaranth rich in lysine and sulfur containing amino acids [ 22 ] may be an alternative to supply the deficiency of these amino acids in wheat flour [ 23 ]. Thus, we can hypothesize that the inclusion of chaya and amaranth flours might improve the nutritional quality of butter cookies.…”

Section: Discussionmentioning

confidence: 99%

Development of a Functional Cookie Formulated with Chaya (Cnidoscolus aconitifolius (Mill.) I.M. Johnst) and Amaranth (Amaranthus cruentus)

et al. 2022

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Chaya and amaranth are Mexican traditional foods with a high nutritional value. Many studies have demonstrated the individual beneficial effect of each. However, there is no evidence of the use of these foods on the formulation of functional foods. This study evaluated the effect of replacing 5–20% of wheat flour with chaya and amaranth flours to generate four different formulations of cookies. Proximal analysis, total polyphenols and oxalate content, antioxidant activity, fatty acid profile, and sensory analysis were performed on the cookies. The results of the chemical composition showed that all cookies have a high protein content (9.21–10.10%), an adequate amount of fiber (5.34–6.63%), and a balanced ratio of unsaturated–saturated fatty acids (70:20), and they contain PUFAs (50.4–53.2 g/100 g of fatty acids), especially α-linolenic and oleic acids. All formulations presented antioxidant activity (2540 ± 65.9 to 4867 ± 61.7 Trolox equivalents (μmoles/100 g)) and polyphenols (328–790 mg/100 g); in particular, quercetin was identified in their composition. Results of the sensory analysis indicated that incorporation of chaya and amaranth flour in cookies does not affect the acceptability of the products. The inclusion of traditional foods, such as chaya and amaranth, in cookies enhances their nutritional value and increases the content of bioactive compounds associated with health effects.

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“…The amino acid analysis was performed by applying the Temesgen et al . (2022) method. After 100 mg of each sample was put in a tube and sealed with nitrogen gas, it was digested with 3 mL of 6 N HCl for 24 h in an oven heated to 200 °C to prevent oxidation.…”

Section: Methodsmentioning

confidence: 99%

Nutritional composition of Sacha inchi (Plukenetia volubilis) according to cooking method and its application as an elder‐friendly drink

Kim

Iida

Joo

2022

Int J of Food Sci Tech

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Summary Sacha inchi (Plukenetia volubilis) can be a great source of nutrition for the elderly since it contains great conditions of bioactive substances such as antioxidants and essential amino acids. Therefore, this study aimed to set up an optimal pretreatment method of Sacha inchi and to develop viscous beverage products for the elderly. As a result, roasting Sacha inchi had a significant effect on improving the essential amino acid content and antioxidant ability rather than raw and boiled one. However, because ageing threatens to choke older people even if they drink non‐viscous water, a viscous roasted Sacha inchi breeze was developed for the elderly. Therefore, it was confirmed that all thickening agents used in this study could be applied as elder‐friendly foods suitable for Korean Industrial Standards, and the regression equation for viscosity changes according to thickenrs concentrations was ‘Y = 75 312X−35.394’ for xanthan gum, ‘Y = 61 413X−201.33’ for locust bean gum, ‘Y = 4200.7X−7.2438’ for carrageenan, and ‘Y = 999.85X + 3.141’ for gum arabic. In conclusion, this study can help prevent suffocation and improve nutritional imbalance by developing viscous drinks using Sacha inchi for the elderly with weak oesophageal muscles.

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Phenolic acid and amino acid composition of Ethiopian Chaya ( Cnidoscolus chayamans a)

Cited by 10 publications

References 23 publications

The Effects of the Aqueous, Ethanol and Hexane Extracts of Cnidoscolus aconitifolius Leaf on the Hematological Indices and Liver Histological Status of Streptozotocin-induced Diabetic Rats

The Effects of the Aqueous, Ethanol and Hexane Extracts of Cnidoscolus aconitifolius Leaf on the Hematological Indices and Liver Histological Status of Streptozotocin-induced Diabetic Rats

Development of a Functional Cookie Formulated with Chaya (Cnidoscolus aconitifolius (Mill.) I.M. Johnst) and Amaranth (Amaranthus cruentus)

Nutritional composition of Sacha inchi (Plukenetia volubilis) according to cooking method and its application as an elder‐friendly drink

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