The Impact of Food Processing on the Nutritional Quality of Vitamins and Minerals

Reddy, Manju B.; Love, Mark H.

doi:10.1007/978-1-4615-4853-9_7

Cited by 160 publications

(100 citation statements)

References 26 publications

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“…Provitamin A and vitamin C contents were also higher in the shade dried samples than the fresh samples. This is similar to the result of other researchers who reported higher vitamin contents in dried samples than the fresh samples (USDA, 2012;Reddy and Love, 1999). Generally, vegetables are rich in vitamin, minerals, dietary fibre and protein (Otitoju et al, 2014;Humphrey et al, 1993;Mathenge, 1997).…”

Section: Resultssupporting

confidence: 89%

Chemical composition and anti-diabetic properties of Jatropha curcas leaves extract on alloxan induced diabetic wistar rats

Nwamarah¹,

Otitoju²,

Otitoju³

2015

Afr. J. Biotechnol.

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This study evaluates the chemical composition and anti-diabetic properties of fresh and shade driedJatropha curcas aqueous leaves extracts (JCLE) on alloxan induced diabetic female wistar rats. Seven (7) kg of J. curcas leaves were pulverized and aqueous extracts produced. Thirty five (35) mature female rats were grouped into seven of five animals per group according to their body weights. Blood samples were collected for baseline data before inducing diabetes. Various groups of rats were fed graded doses (100, 200 and 300 mg of JCLE, respectively. Blood glucose was tested every seven days using glucometer. The animals were treated for 21 days with JCLE, blood samples were collected for liver enzyme function test, liver and pancreas tissues collected for histopathology. The results obtained were analysed statistically using analysis of variance (ANOVA) and Duncan Multiple range student test. Result shows that proximate composition of JCLE had higher protein, fat and carbohydrate concentrations in shade dried than the fresh samples. The vitamin, mineral and phytochemical compositions varied but higher in shade dried JCLE also than the fresh. Rats treated had significant (p<0.05) reduction in blood glucose level. Liver enzymes was higher with shade dried JCLE. The current study provides some useful insight into the anti-hyperglycemic potency of JCLE in alloxan induced diabetics and seems to repair some organs damages.

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Section: Resultssupporting

confidence: 89%

Chemical composition and anti-diabetic properties of Jatropha curcas leaves extract on alloxan induced diabetic wistar rats

Nwamarah¹,

Otitoju²,

Otitoju³

2015

Afr. J. Biotechnol.

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“…Phytic acid was determined according to the method of Reddy and Love (1999). This method consists of adding 4 g of flour of yam ships to 100 mL of hydrochloric acid 2% under magnetic agitation for 5 h. After filtration, 25 mL were added to 5 mL of ammonium thiocyanate 0.3%.…”

Section: Phytic Acidmentioning

confidence: 99%

Nutritional potential of yam chips (Dioscorea cayenensis and Dioscorea rotundata Poir) obtained using two methods of production in Togo

Djeri¹,

Tchobo²,

Adjrah³

et al. 2015

Afr. J. Food Sci.

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Yam is one of the most staple foods in West African countries and provides an important part of the energetic for people. This study examines chemical composition of Dioscorea cayenensis and Dioscorea rotundata Poir species dried yam chips obtained using two methods of production in Togo. Three local varieties of yams (Koukou, Kéki and Laboco) were processed in chips and were sun dried (at 28-30°C) or oven-dried (at 50°C). Nutritive components (carbohydrates, protein fats, mineral salt, vitamin C and anti-nutritional factors) of yam chips were assessed and compared with those of fresh yam. Sugar is a major component of yam chips followed by proteins, vitamin, fats, mineral salt and antinutritionals factors. For the same variety of yam, the nutritional quality depends on the method of production followed and the drying methods.

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“…O processamento industrial ou doméstico pode tornar os alimentos mais atraentes ao paladar e aumentar sua vida-de-prateleira. No entanto, podem levar a perdas expressivas, comprometendo a qualidade nutricional do produto final ou da preparação [3,19].…”

Section: -Introduçãounclassified

“…O teor de vitaminas e minerais dos vegetais pode variar dependendo da espécie, do estágio de maturação na época da colheita, de variações genéticas, do manuseio pós-colheita, das condições de estocagem, do processamento e do tipo de preparação elaborada [13,19]. O conteúdo destes nutrientes no alimento in natura e sua estabilidade podem influenciar a qualidade nutricional do alimento processado [13].…”

Section: -Introduçãounclassified

Efeito de diferentes processamentos sobre o teor de ácido ascórbico em suco de laranja utilizado na elaboração de bolo, pudim e geléia

Silva

Lopes

Valente-Mesquita

2006

Ciênc. Tecnol. Aliment.

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RESUMOEste estudo teve por objetivo avaliar a estabilidade do ácido ascórbico em suco de laranja cv. "Pêra" utilizado como ingrediente na elaboração de bolos, pudins e geléia. Os bolos e os pudins foram assados em forno convencional e de microondas, e a geléia foi elaborada em tacho aberto. Estas preparações foram submetidas a análises para determinação dos teores de ácido ascórbico e de sólidos solúveis totais, da acidez total titulável e do pH. Os teores de ácido ascórbico em bolos e pudins, quando comparados ao do suco de laranja in natura apresentaram redução de, respectivamente, 76,09% e 41,76%, quando assados em forno de microondas, e de 84,21% e 46,71%, quando assados em forno convencional. A geléia de laranja apresentou redução de 24,86% no teor de ácido ascórbico em relação ao suco de laranja in natura. A cocção de bolos e pudins realizada em forno de microondas proporcionou maior retenção do ácido ascórbico, quando comparada àquela realizada em forno convencional. Estas preparações apresentaram perda superior à da geléia, elaborada em tacho aberto. Foi observado, também, que os bolos perderam mais ácido ascórbico do que os pudins, em ambos os métodos de cocção avaliados. Palavras-chave: ácido ascórbico, suco de laranja, processamento térmico. SUMMARY EFFECT OF DIFFERENT PROCESSING METHODS ON ASCORBIC ACID CONTENT IN ORANGE JUICE USED TO MAKE CAKES, PUDDINGS AND JELLY. The aim of thisstudy is to analyze the stability of ascorbic acid in orange juice cv. "Pera" used as an ingredient to prepare cakes, puddings and jelly. Cakes and puddings were baked in conventional and microwave ovens and the jelly was prepared in a pan without a lid. Ascorbic acid content, total soluble solids, total tritatable acidity and the pH were determined in all prepared foods. The AA content in cakes and puddings, when compared to the content of orange juice in natura had a reduction of 76.09% and 41.76%, respectively when baked in a microwave oven and of 84.21% and 46.71%, when baked in a conventional oven. Orange jelly showed a reduction of 24.76% in the ascorbic acid content related to orange juice in natura. Preparing cakes and puddings in a microwave oven provided a greater retention of the ascorbic acid, when compared to the conventional oven. These preparations had a higher loss to jelly, made in a pan without a lid. It was also observed that the cakes lost more ascorbic acid than the puddings in both evaluated cooking methods.

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The Impact of Food Processing on the Nutritional Quality of Vitamins and Minerals

Cited by 160 publications

References 26 publications

Chemical composition and anti-diabetic properties of Jatropha curcas leaves extract on alloxan induced diabetic wistar rats

Chemical composition and anti-diabetic properties of Jatropha curcas leaves extract on alloxan induced diabetic wistar rats

Nutritional potential of yam chips (Dioscorea cayenensis and Dioscorea rotundata Poir) obtained using two methods of production in Togo

Efeito de diferentes processamentos sobre o teor de ácido ascórbico em suco de laranja utilizado na elaboração de bolo, pudim e geléia

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