The Impact of Addition Oats (Avena sativa) and Cinnamon on Cookies and their Biological Effects on Rats Treated with Cirrhosis by CCL4

Aly, A. A.; Zaky, Eid A.; Mahmoud, Hadeer A.; Alrefaei, Abdulmajeed F.; Hameed, Ahmed M.; Alessa, Hussain; Alsimaree, Abdulrahman A.; Aljohani, Mohammed; El‐Bahy, Salah M.; Kadasah, Sultan

doi:10.1016/j.sjbs.2021.08.010

Cited by 12 publications

(5 citation statements)

References 62 publications

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“…The amount of nutrient constituents that exist in the lactose-free milk powder falls within the range mentioned in earlier studies [ 24 , 25 ]. The percentage range of each constituent present in the oat powder was also reported in previous studies [ 26 , 27 , 28 ], and our results are concordant with their results. The nutrient compositions of the mushroom powder and jaggery were almost similar to the results of Farzana [ 29 , 30 , 31 , 32 ].…”

Section: Resultssupporting

confidence: 94%

“…This could be due to the high oat-to-mushroom powder ratio in MOS 1, as oats have a higher carbohydrate content than mushrooms ( Table 2 ). Krishnamoorthy et al [ 31 ] reported that there is 41.6% of carbohydrates in mushrooms, and Aly [ 26 ] reported that there is 66.89% of carbohydrates in oats. Similarly, in Table 2 , it is shown that the carbohydrate content of oats is higher than that of mushrooms, indicating that our findings are consistent with the literature.…”

Section: Resultsmentioning

confidence: 99%

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The Utilisation of Mushroom Leftovers, Oats, and Lactose-Free Milk Powder for the Development of Geriatric Formulation

Paul,

Kaushik,

Upadhyay

et al. 2024

Foods

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This study aims to focus on developing a food supplement for the geriatric population using disposal mushrooms, oats, and lactose-free milk powder. Lactose intolerance is most common in older adults, raising the demand for lactose-free foods. One of the major global challenges currently faced by humankind is food waste (FW). Most of the food that is produced for human consumption has not been utilized completely (1/3rd–1/2 unutilized), resulting in agricultural food waste. Mushrooms are highly valuable in terms of their nutritional value and medicinal properties; however, a significant percentage of mushroom leftovers are produced during mushroom production that do not meet retailers’ standards (deformation of caps/stalks) and are left unattended. Oats are rich in dietary fibre beta-glucan (55% water soluble; 45% water insoluble). Lactose-free milk powder, oats, and dried mushroom leftover powder were blended in different ratios. It was observed that increasing the amount of mushroom leftover powder increases the protein content while diluting calories. The product with 15% mushroom powder and 30% oat powder showed the highest sensory scores and the lowest microbial count. The GCMS and FTIR analyses confirmed the presence of ergosterol and other functional groups. The results of the XRD analysis showed that the product with 15% mushroom powder and 30% oat powder had a less crystalline structure than the product with 5% mushroom powder and 40% oat powder and the product with 10% mushroom powder and 35% oat powder, resulting in more solubility. The ICP-OES analysis showed significant concentrations of calcium, potassium, magnesium, sodium, and zinc. The coliform count was nil for the products, and the bacterial count was below the limited range (3 × 102 cfu/g). The product with 15% mushroom powder and 30% oat powder showed the best results, so this developed product is recommended for older adults.

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Section: Resultssupporting

confidence: 94%

Section: Resultsmentioning

confidence: 99%

The Utilisation of Mushroom Leftovers, Oats, and Lactose-Free Milk Powder for the Development of Geriatric Formulation

Paul,

Kaushik,

Upadhyay

et al. 2024

Foods

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“…The microscopic appearance of liver tissue from healthy rats (T-) presents a normal physiological appearance with well-structured and delineated centrilobular veins, biliary ducts, and portal spaces. Several studies that focused on the histological study of rat liver tissue presented the same aspect [83][84][85].…”

Section: Histological Studymentioning

confidence: 98%

Antioxidant Activity and Effectiveness of Fig Extract in Counteracting Carbon Tetrachloride-Induced Oxidative Damage in Rats

Kebal,

Djebli,

Pokajewicz

et al. 2024

Molecules

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Figs are the edible fruits of the fig tree, Ficus carica L., that have been used for centuries for human consumption and in traditional medicine, to treat skin problems, inflammation, and gastrointestinal disorders. Our previous study investigated the presence of phenolic compounds in aqueous extracts of two Algerian popular fig varieties, azendjar (Az) and taamriouth (Ta), as well as their in vitro antioxidant activity. In this study, we assessed hydroethanolic extracts of these fig varieties. The total phenolic content was measured, along with the phenolic profile. Rutin was determined to be the dominant phenolic compound, followed by vanillic acid, 3,4-dihydroxybenzoic acid, quercetin, 4-hydroxybenzoic acid, rosmarinic acid (in Az only), and cinnamic acid. The antioxidant activity of the extracts was evaluated both in vitro (DPPH and FRAP assays) and in vivo, in rats intoxicated with carbon tetrachloride. In all assays, the fig extract—especially the dark-peeled fig variety azendjar—showed antioxidant potency. The administration of fig extract resulted in a reduction in liver damage, expressed by both different biochemical markers and histopathological study (less degraded liver architecture, reduced fibrosis, and only mild inflammation). A dose-dependent therapeutic effect was observed. The extract from the dark-peeled fig variety, Az, was characterized by a higher phenolic content and a stronger antioxidant activity than the extract from the light-peeled variety—Ta. Our study justifies the use of figs in traditional healing and shows the potential of using fig extracts in natural medicines and functional foods.

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“…The results indicated that the addition of sprouted oats powder reduced the in vitro starch digestibility. In addition, Aly et al (2021) added oats and cinnamon to cookies to improve their quality. Therefore, it is feasible to add functional natural substances to baked products to enhance their nutritional value and lower their postprandial glycaemia.…”

Section: Introductionmentioning

confidence: 99%

The effect of Dictyophora indusiata, oats and Polygonatum kingianum on the physicochemical properties and in vitro digestion of pizza crust

Chen,

Brennan,

Brennan

et al. 2023

Int J of Food Sci Tech

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SummaryA high‐glycaemic index diet can lead to elevated blood glucose levels and chronic diseases. In this study, Dictyophora indusiata powder, oats powder and Polygonatum kingianum powder were substituted for some wheat flour to make pizza crust. The aim was to investigate the effects of the three powders on the chemical composition, physical quality, antioxidant properties, in vitro digestibility of starch and sensory characteristics of pizza crust. The addition of the three powders enhanced the nutritional value of the pizza crust, especially the dried Dictyophora indusiata flour and oats powder were rich in dietary fibre and protein, the three powders also increased the total phenolic content (214%) and antioxidant activity (ABTS+185%, DPPH30.5%) of the pizza crust and improved the shelf‐life of the pizza crust. In addition, the three powders increased the slowly digestible starch (25.9%) and decreased the reducing sugar levels and hydrogenation index, and expected glycaemic index of the pizza crust compared to the control group. The results suggest that the three powders could be used as functional ingredients to enhance the nutritional value and lower the glycaemic index of pizza crusts. This study provides new ideas for the development of nutritious and hypoglycaemic functional bakery products.

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The Impact of Addition Oats (Avena sativa) and Cinnamon on Cookies and their Biological Effects on Rats Treated with Cirrhosis by CCL4

Abstract: Graphical abstract

Cited by 12 publications

References 62 publications

The Utilisation of Mushroom Leftovers, Oats, and Lactose-Free Milk Powder for the Development of Geriatric Formulation

The Utilisation of Mushroom Leftovers, Oats, and Lactose-Free Milk Powder for the Development of Geriatric Formulation

Antioxidant Activity and Effectiveness of Fig Extract in Counteracting Carbon Tetrachloride-Induced Oxidative Damage in Rats

The effect of Dictyophora indusiata, oats and Polygonatum kingianum on the physicochemical properties and in vitro digestion of pizza crust

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