The Effect of Drying Method on the Nutrients and Non-Nutrients Composition of Leaves of Leptadenia hastata (Asclipiadaceae)

Hassan, Sanusi Wara; ., R.A. Umar; Matazu, I K; Maishanu, H. M.; Abbas, Abdulla; Sani, Almadora Anwar

doi:10.3923/ajb.2007.188.192

Cited by 26 publications

(18 citation statements)

References 6 publications

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“…The results show also significant (p < 0.01) reduction of proteins concentration after applying different drying and storage conditions of samples, suggesting negative effects of drying temperature and storage conditions on proteins content. Drying methods cause some denaturation of protein in dried samples ( Hassan et al., 2007 ). The negative effect of different drying methods on nutritional components have been reported by Badmus et al.…”

Section: Resultsmentioning

confidence: 99%

Effect of different drying methods and storage conditions on physical, nutritional, bioactive compounds and antioxidant properties of doum (Hyphaene thebaica) fruits

Kolla

Laya

Bayang

et al. 2021

Heliyon

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The present study reports effect of various drying and storage conditions on physical, bioactive compounds, and antioxidant properties of doum ( H. thebaica ) fruit for the first time. Three types of fruit are used such as fresh, dried from tree, and dried fruits purchased from local market. Pulp of fresh fruit was dried using sun, shade and oven at different temperatures and stored under different conditions for three months. Samples were analysed before and after drying and storage. The results showed significantly (p < 0.01) higher dry matter (98.73 g/100g), pH (7.09), tannins (27.64 mg/g), flavonoids (19.90 mg/g) and total polyphenols (7.13 mg/g) contents in pericarp than other parts of fruit. The pulp without pericarp exhibited higher ash, amino acids, proteins and vitamin C contents, however pulp of whole fresh fruit had higher Ca (1.67 mg/g), Na (640.26 mg/g) and Zn (11.63 μg/g). Pulp of fruit purchased from local market showed significantly stronger antioxidant activities (DPPH and ABTS). All parameters evaluated were significantly (p < 0.01) affected in comparison with pulp of fresh fruit but varied with respect to drying methods and storage conditions. The shade-dried samples showed higher proteins, amino acids, vitamin C, ash, fibres and acidity contents than other drying methods. Polyphenols and antioxidant activities are higher in oven-dried samples at low temperature (40 °C) as compared to others. The highest DPPH and ABTS scavenging activities are observed after drying and storage conditions for three months. Significant and positive (p < 0.01) correlations are found between antioxidant compounds and antioxidant activities. Thus, drying methods and storage conditions can preserve pulp of doum fruit with high physicochemical, bioactive compounds and antioxidant capacities for human well-being up to three months, however shade-drying followed by oven-drying are highly promising process that must be considered as suitable drying methods for doum fruits.

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Section: Resultsmentioning

confidence: 99%

Effect of different drying methods and storage conditions on physical, nutritional, bioactive compounds and antioxidant properties of doum (Hyphaene thebaica) fruits

Kolla

Laya

Bayang

et al. 2021

Heliyon

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“…The protein content of all the pineapple fortified rasgulla samples were significantly lower with respect to NR and this was due to different drying process which caused severe damage to the hydrogen bond and different hydrophobic interactions in the protein structure resulted in denaturation of the protein. Hassan et al., 2007 reported a decrease in protein content of hot air dried Capparaceae compared to fresh [ 19 ]; Garcia-Amezquita et al., 2018 reported a higher amount of protein content in freeze dried pear-peel compared to hot air drying [ 20 ]. NR and pineapple fruit were reported to have protein content (3.91 ± 0.12–8.24 ± 0.05) % and (1.19 ± 0.03) % respectively [ 12 , 13 , 14 ].…”

Section: Resultsmentioning

confidence: 99%

“…NR and pineapple fruit were reported to have fat content (2.72 AE 0.10-14.41 AE 6.43) % and 0.956 % respectively [15,16,17]. The protein content of all the pineapple fortified rasgulla samples were significantly lower with respect to NR and this was due to different drying process which caused [19]; Garcia-Amezquita et al, 2018 reported a higher amount of protein content in freeze dried pear-peel compared to hot air drying [20]. NR and pineapple fruit were reported to have protein content (3.91 AE 0.12-8.24 AE 0.05) % and (1.19 AE 0.03) % respectively [12,13,14].…”

Section: Nutritional Compositionmentioning

confidence: 91%

The impact of raw and differently dried pineapple (Ananas comosus) fortification on the vitamins, organic acid and carotene profile of dairy rasgulla (sweetened cheese ball)

Sarkar

Salauddin

Hazra

et al. 2020

Heliyon

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Pineapple, a tropical fruit that is well known for its excellent nutritional characteristics. Rasgulla (sweetened cheese ball) is a dairy based popular sweet found all over India. To enrich the nutritional profile, vitamin content, organic acid and carotene content profile of normal dairy rasgulla (sweetened casein ball) and to make it functionally more active for human health, fortification of rasgulla has been done by using normal pineapple pulp along with hot air, freeze, microwave and microwave convective dried pineapple pulp for overall comparative analysis and they are coded as PP, PH, PF, PMW and PMWC respectively. By using RP-HPLC method quantification of vitamin A, vitamin B group (B 1 , B 2 , B 3 , B 5 , B 6 , B 7 and B 12 ), tocopherols (α, β, γ and δ form), vitamin C, carotene (α, β, γ and δ form) profile and organic acid profile (oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid, propionic acid, succinic acid [SA], and fumaric acid) of all the rasgulla samples are estimated. A significant increase is found for differently fortified rasgulla samples in terms of vitamins content, organic acid and carotene content. B 1 , B 3 , B 7 and B 12 are found maximum in PF whereas B 5 , B 6 and B 2 are found maximum for PMWC, PP and NR. The maximum amount of vitamin C and tocopherol are found in PP and PF. PMWC is reported to have maximum carotene content compared to all other samples.

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“…The plant grows throughout tropical Africa, it is drought-resistant and thrives in a humid environment [18]. The leaves are green with a characteristic scent and a bitter taste and contains significant quantities of lipid [20], and carbohydrates [21]. Vernonia amygdalina fresh leaf had a moisture content of 83•0%; dry matter of 17•02%; protein 1•30% and ash content 0•50% [22].The Bitter leaf plant as it is locally called is claimed to be exhibit anti-helminthic and anti-malaria properties [23], as well as anti-tumorigenic properties [24].…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial properties of Vernonia amygdalina on Escherichia coli and Proteus species isolated from urine samples: Potential antimicrobial alternative for urinary tract infection

Imarenezor¹,

Abhadionmhen²,

Briska³

et al. 2021

Int. J. Biol. Pharm. Sci. Arch.

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Vernonia amygdalina is a member of the Asteraceae family and a shrub of 2-3m tall with a petiole leaf of about 6mm wide and naturally distributed in many parts of West Africa. It is reported to have several health benefits including antimicrobial efficacy. The study assessed the antimicrobial effects of aqueous and ethanolic extracts of Vernonia amygdalina on clinical isolates of Escherichia coli and Proteus spp. Of the 41 urine samples collected included in this research, 21 clinical samples (urine) were collected from Kwararafa Hospital Wukari while the remaining 20 samples were taken from students of Federal University Wukari. Standard microbiological techniques were employed in this investigation. Extracts of the leaves were made using Ethanol and aqueous procedures. The antimicrobial activity of the extracts was tested using pathogenic isolates of Proteus species and Escherichia coli. It was observed that Escherichia coli were susceptible to both extracts of the leaf in high concentrations. The aqueous extract of the leaf shows moderate growth on the Proteus species but the ethanolic extract of the leaf presented significant antimicrobial activity on Proteus spp. This study has revealed greatly that extracts of Vernonia amygdalina in high concentration possess strong antimicrobial activities against the tested clinical isolates Proteus species and Escherichia coli with ethanolic extract of the leaves exhibiting greater antimicrobial significance against the tested clinical isolates compared to aqueous extracts of the leaves.

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The Effect of Drying Method on the Nutrients and Non-Nutrients Composition of Leaves of Leptadenia hastata (Asclipiadaceae)

Cited by 26 publications

References 6 publications

Effect of different drying methods and storage conditions on physical, nutritional, bioactive compounds and antioxidant properties of doum (Hyphaene thebaica) fruits

Effect of different drying methods and storage conditions on physical, nutritional, bioactive compounds and antioxidant properties of doum (Hyphaene thebaica) fruits

The impact of raw and differently dried pineapple (Ananas comosus) fortification on the vitamins, organic acid and carotene profile of dairy rasgulla (sweetened cheese ball)

Antimicrobial properties of Vernonia amygdalina on Escherichia coli and Proteus species isolated from urine samples: Potential antimicrobial alternative for urinary tract infection

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