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Full-Text Articles in Life Sciences
Polyphenol Characterization And Antioxidant Capacity Of Multi-Species Swards Grown In Ireland—Environmental Sustainability And Nutraceutical Potential, Samuel Rapisarda, Nissreen Abu-Ghannam
Polyphenol Characterization And Antioxidant Capacity Of Multi-Species Swards Grown In Ireland—Environmental Sustainability And Nutraceutical Potential, Samuel Rapisarda, Nissreen Abu-Ghannam
Articles
Ruminant production systems are major contributors to greenhouse gases emissions, with animal feeding practices being the main cause for methane and nitrous oxide’s release. Although feeding animals forages has been proven to be more sustainable, traditional ryegrass monocultures still require a lot of input (e.g., fertilisers and pesticides). Multi-species swards, consisting of different swards, such as grasses, forage legumes and herbs, need less management and fertiliser, produce more dry matter, and also add a variety of phytochemicals into the animal diet. In particular, polyphenols have been associated with a positive impact on animal health and productivity. However, data on the …
Degradation Kinetic Modelling Of Colour, Texture, Polyphenols And Antioxidant Capacity Of York Cabbage After Microwave Processing, Amit Jaiswal, Nissreen Abu-Ghannam
Degradation Kinetic Modelling Of Colour, Texture, Polyphenols And Antioxidant Capacity Of York Cabbage After Microwave Processing, Amit Jaiswal, Nissreen Abu-Ghannam
Articles
Vegetables as an essential component of the human diet usually undergo some type of processing before being consumed. In the present study, impact of microwave (MW) processing on various physiochemical properties of York cabbage was studied. York cabbage was processed at 400, 560 and 800W for 0 to 14 min with an increment of 2 min followed by a kinetic study for the degradation of polyphenols, flavonoids, antioxidant capacity, colour and texture were carried out. Results showed that MW processing leads to significant reductions in the texture, colour, polyphenols and antioxidant capacity. For all the MW processing power studied total …
Optimization Of Lactic Acid Fermentation Of York Cabbage For The Development Of Potential Probiotic Products, Amit Jaiswal, Shilpi Gupta, Nissreen Abu-Ghannam
Optimization Of Lactic Acid Fermentation Of York Cabbage For The Development Of Potential Probiotic Products, Amit Jaiswal, Shilpi Gupta, Nissreen Abu-Ghannam
Articles
In the present study, York cabbage was used as the sole substrate for the lactic acid (LA) fermentation with Lactobacillus plantarum. York cabbage was blanched at 95°C for 12min to inactivate surface microflora prior to fermentation. To achieve an optimal fermentation condition which would result in higher release of phytochemicals and antioxidant (AO) capacity in the broth, Box-Behnken design integrating a desirability approach was used. A second-order polynomial equation was developed indicating the effect of solute/liquid ratio, agitation rate and fermentation time on desired parameters. The optimized factors were used for fermenting York cabbage to obtain maximum bacterial growth, …
A Comparative Study On The Polyphenolic Content, Antibacterial Activity And Antioxidant Capacity Of Different Solvent Extracts Of Brassica Oleracea Vegetables, Amit Jaiswal, Nissreen Abu-Ghannam, Shilpi Gupta
A Comparative Study On The Polyphenolic Content, Antibacterial Activity And Antioxidant Capacity Of Different Solvent Extracts Of Brassica Oleracea Vegetables, Amit Jaiswal, Nissreen Abu-Ghannam, Shilpi Gupta
Articles
Brassica vegetables are rich in polyphenols, flavonoids and glucosinolates. Investigation was undertaken to optimise the best solvents among 60% ethanol, acetone and methanol for the extraction of polyphenols from Brassica vegetables. Furthermore, different properties such as antibacterial activity and antioxidant capacity were also investigated. Results showed that a 60% methanolic extract showed the highest total phenolic content which was 23.6, 20.4 and 18.7 mg gallic acid equivalents (GAE) g−1 extract for broccoli, Brussels sprouts and white cabbage, respectively. The hydroxybenzoic acid content of various solvent extracts ranged from 5.86 to 8.91 GAE g−1 extract for broccoli, 2.70 to 5.44 GAE …
Kinetic Evaluation Of Colour, Texture, Polyphenols And Antioxidant Capacity Of Irish York Cabbage After Blanching Treatment, Amit Jaiswal, Shilpi Gupta, Nissreen Abu-Ghannam
Kinetic Evaluation Of Colour, Texture, Polyphenols And Antioxidant Capacity Of Irish York Cabbage After Blanching Treatment, Amit Jaiswal, Shilpi Gupta, Nissreen Abu-Ghannam
Articles
In the present work, York cabbage was blanched between 80 to100°C with an increment of 5°C for up to 14 min and kinetics of the different physio-chemical properties were studied. Significant reductions in the texture, color, polyphenols (PPs) and antioxidant (AO) capacity were observed due to blanching. Total phenolic and flavonoid content retained ranged from 19.6-24.5 and 22.0-25.7%, respectively. Heavy losses in the AO capacity also occurred as a result of blanching, which was evident with a loss of 74.0-82.0% in activity as compared to raw York cabbage. Textural studies showed that blanching caused a significant reduction in firmness in …
Antioxidant Capacity And Polyphenol Content Of Brown Seaweeds After Heat Processing, Gaurav Rajauria, Shilpi Gupta, Nissreen Abu-Ghannam, Amit Jaiswal
Antioxidant Capacity And Polyphenol Content Of Brown Seaweeds After Heat Processing, Gaurav Rajauria, Shilpi Gupta, Nissreen Abu-Ghannam, Amit Jaiswal
Articles
Seaweeds or marine macroalgae are renewable living resources which are also used as food, feed and fertilizer in many parts of the world. They are able to produce a great variety of secondary metabolites characterized by a broad spectrum of biological behavior such as antibacterial and antioxidant activities. The effect of heat treatment was investigated on the level of bioactive compounds and changes in the overall antioxidant capacity of edible Irish brown seaweeds namely Himanthalia elongata, Laminaria saccharina and Laminaria digitata. In order to make the seaweeds safe and edible, they were heated at 85, 95, 100, 110 and 121°C …