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Full-Text Articles in Food Chemistry
Exploring The Nutritional, Antioxidant, And Lipid-Lowering Properties Of Saba Banana (Musa Acuminata X Balbisiana Bbb Group) Peels, Paul Alteo Bagabaldo, Liezl M. Atienza, Katherine Ann T. Castillo-Israel, Aimee Sheree A. Barrion, Antonio C. Laurena, Maria Amelita C. Estacio
Exploring The Nutritional, Antioxidant, And Lipid-Lowering Properties Of Saba Banana (Musa Acuminata X Balbisiana Bbb Group) Peels, Paul Alteo Bagabaldo, Liezl M. Atienza, Katherine Ann T. Castillo-Israel, Aimee Sheree A. Barrion, Antonio C. Laurena, Maria Amelita C. Estacio
The Philippine Agricultural Scientist
This study investigated the nutritional and functional components of ‘saba’ banana peel (SBP) to determine its health-promoting potential for special food applications. SBP has undergone analyses measuring proximate composition, vitamin C, antioxidant activity, phytochemical content, estimated glycemic index (eGI), pancreatic lipase inhibition, and cholesterol micellar solubility inhibition. Data were processed using SPSS v20 and expressed as mean ± SD. Proximate analysis showed that SBP contained 83.83 ± 1.06% moisture, 6.74 ± 0.83% crude fat, 5.58 ± 0.24% crude protein, 9.97 ± 0.04% total ash, 9.91 ± 0.10% crude fiber, and 60.08% nitrogen-free extracts. Vitamin C content was found to be …
Oyster Mushroom (Pleurotus Ostreatus) Stipe Peptides As In-Vitro Radical Scavenging, Ferrous Iron Chelating, & Ferric Reducing Antioxidant Compounds, Suraj Meharwade
Oyster Mushroom (Pleurotus Ostreatus) Stipe Peptides As In-Vitro Radical Scavenging, Ferrous Iron Chelating, & Ferric Reducing Antioxidant Compounds, Suraj Meharwade
Food Science (MS) Theses
Ferrous iron chelating, ABTS radical scavenging, and ferric reducing antioxidant activity of mushroom stipe peptides obtained using Protamex® and V8 protease has not been investigated. Additionally, the effects of peptides on protein carbonyl formation during myofibrillar oxidation is unknown. Oxidation of lysine, arginine, and proline in myofibrillar protein from red meat results in reduced meat quality owing to changes in water composition. Therefore, the objective of this study was to compare the antioxidant performance of <1 kDa and 1-3 kDa mushroom peptides obtained by Protamex®-V8 hydrolysis against mushroom hydrolysate, mushroom protein, and mushroom stipe for radical scavenging, ferrous chelating, and ferric reducing activity, as well as their effects on protein carbonyl formation within a protein oxidation system. <1 kDa peptides exhibited significantly higher (p < 0.05) in-vitro ferrous iron chelating activity and ABTS radical scavenging activity as compared to mushroom stipe and 1-3 kDa peptides. Whereas, 1-3 kDa peptides demonstrated significantly …