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The study was aimed on nutritional comparison of different four varieties of date fruit including (Ajwa, Hallawi, Madjool and Shamran), exploration of their functional ingredients i.e. antioxidant profile (total phenolic contents) and dietary fiber with special reference to the hypo-cholesterolemic capacity of the functional ingredients. Considering the aforementioned essentials, all the four date varieties were analyzed comparatively. The results showed significant difference in moisture content, ash contents, protein value, fat contents, fiber contents and nitrogen free extract (NFE) contents of different date varieties (p<0.05). Maximum ash contents (3.23%), crude protein (2.89%) and crude fat (0.49%) contents were recorded in Ajwa while it showed a minimum content of NFE (91.36%) as compared to the other date varieties. Maximum moisture content (23.12%) was found in Hallawi. Hallawi showed minimum contents of Crude fiber (1.88%) while Madjool showed highest contents of crude fiber (2.41%). Mineral estimation showed that potassium was the predominant mineral and ranged from (480.3 to 852.15 mg/100g) in Ajwa and Hallawi, respectively. Total phenolic contents ranged from 238.89 mg/100 (Madjool) to 280.67 mg/100g (Hallawi) while the highest DPPH scavenging activity was observed in Madjool followed by Ajwa (72.15%), Hallawi (69.17) and the lowest was found in Shamran (61.18%).Total flavonoid contents ranged from 96.05 mg/100 (Shamran) to 172.07 mg/100g (Ajwa) while the highest total flavonoid activity was observed in Ajwa (172.07 mg/100g) followed by Hallawi (157.07 mg/100g) and the lowest was observed in Shamran (96.05 mg/100g). Maximum content of Total dietary fiber (11.02%) and soluble dietary fiber (3.0%) was observed in Hallawi while in Ajwa (7.25%), Hallawi (8.02%) and Shamran (7.92%) showed a significantly (p= 0.05) higher insoluble dietary fiber in comparison with Madjool (4.30%). In addition, the date variety was tested in the experimental mouse model to evaluate its maximum cholesterol lowering effect. It was observed that Ajwa and Hallawi could effectively inhibit cholesterol level, which was 110 mg / dl and 103 mg / dl, respectively. According to the above chemical characteristics and parameters, the results of Ajwa and Hallawi dates were almost the same, and the greatest potential of lowering cholesterol, LDL and TG in serum was found. [ABSTRACT FROM AUTHOR]

The aim of this present study was to explore antioxidant and bioactive profile of ginger and turmeric. For the purpose, turmeric and ginger (Haldi and Adric) were procured from University of Agriculture, Faisalabad, Punjab-Pakistan. The study was comprised of different phases. Both of the spices were characterized for their chemical composition and mineral profile. Bioactive compound was extracted by using solvent followed by quantification through the high-pressure liquid chromatography. Furthermore, antioxidant potential including total phenolics content, free radical scavenging activity (DPPH assay) and Ferric reducing antioxidant power test (FRAP assay) was analyzed. Results revealed that the antioxidant profile including free radical scavenging activity (47.67 ± 0.19 mg/100 g) and DPPH (80.16 ± 0.23%) of turmeric ginger powder extract was much higher than turmeric and ginger powder extract. Similarly, total phenolics content (103.39 ± 0.58 mg of GAE/g) and flavonoids (4.27 ± 0.05 mg CE/100 g) were much higher in turmeric ginger powder as compared to turmeric powder and ginger powder, respectively. Conclusively, turmeric ginger powder showed higher antioxidant potential. [ABSTRACT FROM AUTHOR]

Background: Current day consumers prefer natural antioxidants to synthetic antioxidants because they are more active. However, the activity generally depends on the specific condition and composition of food. The aim of this study was to investigate the effect of wheat germ oil and α-lipoic acid on the quality characteristics, antioxidant status, fatty acid profile and sensory attributes of chicken nuggets. Methods: Six types of diets were prepared for feeding the chickens to evaluate the quality of nuggets made from the leg meat of these experimental animals. These included control, diet enriched with wheat germ oil (WGO), which is a rich natural source of α-tocopherol (AT), diet with added AT or α-lipoic acid (ALA), diet with a combination of either ALA and WGO (ALA + WGO) or ALA and synthetic AT (ALA + AT). ALA has great synergism with synthetic as well as natural AT (WGO). Results: The diet with WGO and ALA showed the best potential with respect to both antioxidant activity and total phenolic content. HPLC results revealed that the chicken nuggets made from WGO + ALA group showed maximum deposition of AT and ALA. The stability of the nuggets from control group was found to be significantly lower than that of nuggets from the WGO + ALA group. Total fatty acid content too was higher in the nuggets from this group. The poly unsaturated fatty acids (PUFA) were found to be higher in the nuggets from the groups fed with a combination of natural and synthetic antioxidants. Conclusion: It is concluded that the combination of natural and synthetic antioxidants in the animal feed exerts a synergistic effect in enhancing the stability and quality of chicken nuggets. [ABSTRACT FROM AUTHOR]

Background: Chicken meat contains higher percentage of polyunsaturated fatty acids that are susceptible to oxidative deterioration ultimately leading towards lower consumer acceptability for chicken meat products. Accordingly, meat processing industries are looking for combinations of natural antioxidants to enhance the oxidative stability and consumer acceptability of meat based products. The present study aimed to investigate the influence of directly added quercetin dihydrate in combination with α-tocopherol on oxidative stability, color characteristics, total carbonyls and flavor volatile compounds in chicken meat patties. Methods: Considering the preliminary studies, 3 levels of quercetin dihdrate @ 25, 50 and 100 mg/kg meat in combination with α-tocopherol at the rate 100 and 200 mg/kg meat were added to develop chicken meat patties and were stored at refrigeration temperature for 7 days. The oxidative stability of the antioxidant treated patties was determined by measuring malonaldehydes using TBARS and total carbonyls assay. The color (Lightness, redness and yellowness) of the patties was determined by using Konica Minolta Color Meter. Moreover, the volatile compounds were measured through gas chromatography at various storage intervals. Results: The results elucidated that quercetin dehydrate inclusion at the rate of 50 mg/kg meat as well as particularly 100 mg/kg meat decreased the oxidation by reducing generation of malonaldehydes and total carbonyls in treated patties. Highest value for TBARS at initiation of storage was reported in (T0) as 1.93 ± 0.02 whereas lowest were reported in T6 and T5 as 0.37 ± 0.01 and 0.38 ± 0.03 that were increased to 3.47 ± 0.14, 0.90 ± 0.05 and 0.94 ± 0.34 at the completion of storage. Moreover, the lowest carbonyls also reported in T6 and the values at various storage intervals (1st, 3rd and 7th) were as 0.59 ± 0.025, 0.77 ± 0.015 and 1.02 ± 0.031, respectively. The antioxidants inclusion also inhibited volatile flavoring compounds particularly aldehydes like hexanal and pentanal in a dose dependent manner (p ≤ 0.05). Lowest hexanal values reported in T6 as 2488 ± 103 followed by T4 (3701 ± 111) at the start of the trial whereas highest in T0 (control) as 54,768 ± 431 that were increased to 9569 ± 607, 112,550 ± 897 and 359,826 ± 1285, correspondingly. The hexanal, as a critical indicator for the determination of volatiles in meat based products, was decreased with the addition of antioxidants and its highest values were reported in control group. Conclusions: Quercetin dihydrate addition along with alpha tocopherol is a pragmatic choice to improve oxidative storability and volatile flavor compounds in cooked meat patties. The data obtained will help meat processor to better develop antioxidant enriched formulations to augment oxidative stability and quality of processed meat products. [ABSTRACT FROM AUTHOR]

Natural antioxidants efficiently increase the shelf life of meat. Lipid peroxidation decreases in meat when natural antioxidants supplemented in feed and hence there is increase in stability of meat. This project has been designed to determine α-lipoic acid (ALA), α-tocopherol and wheat germ oil (WGO) effect on growth parameters, antioxidant activity, physico-chemical analysis and sensory attributes of breast nuggets. The broilers were fed on WGO gain higher body weight and better FCR. The physico-chemical analysis of the nuggets showed that the feed treatments exerted significant effect on the sensory attributes of the nuggets during storage. The nuggets made from broilers which were fed on WGO and ALA yielded higher pH, color and water activity but lower TBARS value in the breast nuggets during storage. In conclusion, the nuggets made by the broiler birds fed on synthetic alpha tocopherol and ALA got significantly higher scores for sensory attributes during storage. Practical Application Poultry meat is widely consumed by the humans, therefore there is dire need to produce such type of functional meat and meat products which have more shelf life and health benefits. [ABSTRACT FROM AUTHOR]

Functional and health endorsing benefits of various foods are often attributed to their phytochemistry. The bitter gourd holds potential in improving the health of the individuals owing to its incredible versatility in phytochemistry. However, the efficacy of different parts of bitter gourd needs attention of the researchers. In the current exploration, different parts of bitter gourd were evaluated for their cholesterol lowering potential in cholesterol fed Sprague dawley rats. For the purpose, four types of bitter gourd part i.e. whole fruit, seedless fruit, seeds, and seed extracts were used and compared with placebo in hypercholesterolemic rats. In placebo, momentous increase in serum cholesterol, triglycerides and LDL levels was observed. All parts attenuate the cholesterol 18.79 to 40.17% triglycerides 25.97 to 37.01% and LDL 14.49 to 26.09%. However, 1% extract powder was most effective in reducing the cholesterol and triglycerides. From the present study, it is deduced that bitter gourd extract can be supplemented in food products for the management of hypercholesterolemia. However, future studies in human subjects needs to be conducted for meticulousness of the present findings. [ABSTRACT FROM AUTHOR]

Dietary supplementation of antioxidants is an active approach to boost up the oxidative stability of muscle tissues leading towards healthier and functional meat production for human consumption. Present study was planned to assess the effect of extruded flaxseed (EFS) and α-tocopherol acetate (ATA) supplementation in broiler feed on oxidative stability of broiler leg meat. One-day-old broiler chicks (Cobb 550) were randomly divided in to 8 treatment groups in triplicate having 4 birds in each replicate. Broiler feed was supplemented with EFS at level of 100, 150 and 200g/kg alone and in combination with ATA (200mg/kg). Birds were slaughtered after six weeks and their leg meat was subjected to quantification of antioxidants and storage stability. The oxidative stability of leg meat was significantly enhanced by supplementation of EFS and ATA. Higher antioxidant potential was for feed supplemented with higher level of EFS (200g/kg) in combination with ATA (200mg/kg). Thiobarbituric acid reactive substances (TBARS) assay indicated the production of malondialdehydes in different treatments and significantly lower (P<0.05) values were observed in groups fed on high level of EFS supplemented with ATA. Conclusively, dietary supplementation of EFS along with ATA improved antioxidant capacity and stability of broiler leg meat. [ABSTRACT FROM AUTHOR]

Rice (Oryza sativa) is the most important staple food for a large part of the world's human population, especially in East and South Asia, the Middle East, Latin America, and the West Indies. It provides more than one fifth of the calories consumed worldwide by the human. It is the second leading cereal crop and staple food of half of the world's population. It is grown in at least 114 countries with global production of 645 million tons; share of Asian farmers is about 90% of the total produce. Rice bran, brown outer layer of rice kernel, is mainly composed of pericarp, aleurone, subaleurone layer, and germ. It contains appreciable quantities of nutrients like protein, fat, and dietary fiber. Furthermore, it contains substantial amount of minerals like K, Ca, Mg, and Fe. Presence of antioxidants like tocopherols, tocotrienols, and γ-oryzanol also brighten prospects of rice bran utilization for humans as functional ingredient to mitigate the life-threatening disorders. Moreover, in the developing countries, budding dilemma of food crisis, arising due to lower crop yields and escalating population, needs to utilize each pent of available resources. To provide enough food to all people, there is the holistic approach of using the by-products generated during food processing and preparations. Rice is being processed in well-established industry, but the major apprehension is the utilization of its by-products; rice bran (5–8%) and polishing (2–3%) that are going as waste. Rice processing or milling produces several streams of materials including milled rice, bran, and husk. In developing countries, rice bran is considered as a by-product of the milling process and commonly used in animal feed or discarded as a waste. The potential of producing rice bran at the global level is 29.3 million tons annually, whereas the share of Pakistan is worked out to be 0.5 million tons. In present paper, attempt has been made to highlight the significance of these valuable but neglected ingredients under various headings. [ABSTRACT FROM PUBLISHER]

Background Lipid peroxidation is the cause of declining the meat quality. Natural antioxidants plays a vital role in enhancing the stability and quality of meat. The supplementation of natural antioxidants in feed decreases lipid peroxidation and improves the stability of meat. Methods The present research was conducted to determine the effect of α-lipoic acid, α-tocopherol and wheat germ oil on the status of antioxidants, quality and lipid stability of broiler meat. One day old male broilers were fed with different feeds containing antioxidants i.e. natural (wheat germ oil) and synthetic α-tocopherol and α-lipoic acid during the two experimental years. Results The feed treatments have significant variation on the body weight and feed conversion ratio (FCR) while having no influence on the feed intake. The broilers fed on wheat germ oil (natural α-tocopherol) gained maximum body weight (2451.97 g & 2466.07 g) in the experimental years 2010-11 & 2011-12, respectively. The higher total phenolic contents were found in the broilers fed on wheat germ oil plus α-lipoic acid in breast (162.73±4.8 mg Gallic acid equivalent/100 g & 162.18±4.5 mg Gallic acid equivalent/100 g) and leg (149.67±3.3 mg Gallic acid equivalent/100 g & 146.07±3.2 mg Gallic acid equivalent/100 g) meat during both experimental years. Similar trend was observed for the 2,2-diphenyl-1- picrylhydrazyl (DPPH) and ferric reducing antioxidant power assay (FRAP). The production of malondialdehydes in the breast and leg meat increased with progressive increase in the time period. The deposition of α-tocopherol (AT) and α-lipoic acid (ALA) contents were found to be higher in the broilers fed on wheat germ oil plus α-lipoic acid in breast and leg meat during the both experimental years. Conclusion In conclusion, the combination of wheat germ oil and α-lipoic acid has more beneficial for stability and the quality of the broiler meat and more work should be needed in future for the bio-evaluation of this kind of functional meat in humans [ABSTRACT FROM AUTHOR]

Purpose – The purpose of this paper is to provide a comprehensive overview of multiple functions of the coriander plant, including its nutritional and nutraceutical benefits, with special reference to linalool. Design/methodology/approach – The authors undertake a literature review of the coriander plant's history, chemical composition of coriander parts and its oil, and their nutraceutical potential. Various phytopharmacological appraisals have been discussed at length to investigate their important potential. Findings – Coriander is an annual, herbaceous plant which originated from the Mediterranean and Middle Eastern regions and known as medicinal plants. Coriander contains an essential oil (0.03-2.6%). The different parts of this plant contain monoterpenes, limpnene, α-pinene, γ-terpinene, p-cymene, citronellol, borneol, camphor, coriandrin, geraniol, dihydrocoriandrin, coriandronsA-E, flavonoids and essential oils. It is used as a stomachic, spasmolytic and carminative which have a greater bioactive property. Various parts of this plant, such as seeds, leaves, flower and fruit, possess antioxidant activity, diuretic, anti-convulsant anti-diabetic activity, sedative hypnotic activity, anti-mutagenic, anti-microbial activity, anthelmintic activity. The physical properties, chemical composition and bioactivity affect the coriander's commercial value. Research limitations/implications – Currently available information on coriander seeds and leaves is insufficient. These observations have led to continuing research aimed at identifying specific bioactive components in foods, such as antioxidants, which may be responsible for improving and maintaining health. Antioxidants are present in foods as vitamins, minerals, carotenoids, and polyphenols. Coriander is also rich in such compounds. Research supports that some of these foods, as part of an overall healthful diet, have the potential to delay the onset of many age-related diseases, so there is urgent need to explore the role of these compounds. Originality/value – This review is unique in its comprehensive nature and reflects the importance of coriander as a medicinal food. [ABSTRACT FROM AUTHOR]

Purpose |!|#8211; The purpose of this paper is to provide a comprehensive overview of multiple functions of sunflower seeds including their nutritional and nutraceutical benefits. Design/methodology/approach |!|#8211; The literature review is of the chemical composition of sunflower seeds, their health benefits and their utilization in different products. Findings |!|#8211; |!|#34;We are what we eat.|!|#34; All living creatures need to take in nutrients to live. Nutrients provide energy for processes in the body and can promote growth, maintenance and repair. The classes of nutrients are carbohydrates, proteins, fats, vitamins, and minerals. Sunflower seeds are a good source of all these nutrients. Plant foods such as fruits, vegetables, oil crops and whole grains contain many components that are beneficial to human health. Research supports that some of these foods, as part of an overall healthful diet, have the potential to delay the onset of many age-related diseases. Research limitations/implications |!|#8211; Currently available information on sunflower seeds is insufficient. These observations have led to continuing research aimed at identifying specific bioactive components in foods, such as antioxidants, which may be responsible for improving and maintaining health. Antioxidants are present in foods as vitamins, minerals, carotenoids, and polyphenols. Originality/value |!|#8211; This review is unique in its comprehensive nature. This article will reflect the role of sunflower seeds as nutritional and nutraceutical package. [ABSTRACT FROM AUTHOR]

Abstract: Black cumin (Nigella sativa L.) is unique in its nutritional profile and it’s fixed and essential oils are phytochemicals rich fractions. However, safety assessment is required before recommending their use. This study was designed to evaluate the safety of black cumin fixed oil (BCFO) and black cumin essential oil (BCEO) through animal modeling using Sprague dawley rats as test animals. The results indicated that BCFO @ 4.0% and BCEO @ 0.30% are safe as serological indices like liver and kidney functioning tests, serum protein profile, level of cardiac enzymes, electrolytes balance were remained in the normal ranges even after 56days of study. Similarly, indices of red and white blood cells remained within the defined limits. Moreover, diets were insignificant in their impression regarding organs to body weight ratio. However, group of rats fed on BCFO gained less weight as compared to control that shows slight anorexic effect of BCFO which can be useful in obesity related disorders. In the nutshell, presence of phytochemicals in black cumin fixed and essential oils as well as their safe status can positively be used against lifestyle disorders. [Copyright &y& Elsevier]