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Phenolic compounds of three unconventional sudanese oils

100%

Mariod A., Matthaus B., Eichner K., Hussein I. H.

Acta Scientiarum Polonorum. Technologia Alimentaria

2015

tom 14

nr 1

Background. The total amount and content of phenolic and flavonoid compounds using the Folin-Ciocalteu and Aluminum chloride methods of the methanolic extracts of Sclerocarya birrea oil (SCO), Melon bug oil (MBO), and Sorghum bug oil (SBO) were studied. Material and methods. Dry samples of Sclerocarya birrea, Aspongopus vidiuatus and Agonoscelis pubescens were used in this study. The oil was extracted using «-hexane following AOCS method. The phenolic compounds were extracted following a well known method and the total amounts of phenolic and flavonoids were determined using Folin-Ciocalteau and aluminum chloride methods, respectively and were identified by HPLC. Results. The concentration of total phenolic compounds was determined as 3.3, 20.7 and 0.9 mg/100 g oil, in SCO, MBO and SBO, respectively, calculated as gallic acid equivalents. The polar fraction of the three oils was separated using solid phase extraction method. The variation of simple and complex oils phenols studied by high-performance liquid chromatography with diode-array detection (DAD) using sephadex eluted by acetone revealed six phenolic compounds which were identified as vanillic acid, callistephin, sinapic acid, /-cinnamic acid, epicatechin, and luteolin in SCO, and four phenolic compounds were identified as vanillin, sinapic acid, o-coumaric acid, and quercetin, in SBO, while in MBO four phenolic compounds were identified as /-cinnamic, syringic acid, quercetin and pelargonin. Conclusions. The phenolic compounds found in SCO, SBO, and MBO can be divided into phenolic compounds and flavonoids.

Effects of preparation methods on protein and amino acid contents of various eggs available in Malaysian local markets

100%

Ismail M., Mariod A., Pin S. S.

Acta Scientiarum Polonorum. Technologia Alimentaria

2013

tom 12

nr 1

Background. The effect of preparation methods (raw, half-boiled and hard-boiled) on protein and amino acid contents, as well as the protein quality (amino acid score) of regular, kampung and nutrient enriched Malaysian eggs was investigated. Methods. The protein content was determined using a semi-micro Kjeldahl method whereas the amino acid composition was determined using HPLC. Results. The protein content of raw regular, kampung and nutrient enriched eggs were 49.9 ±0.2%, 55.8 ±0.2% and 56.5 ±0.5%, respectively. The protein content of hard-boiled eggs of regular, kampung and nutrient enriched eggs was 56.8 ±0.1%, 54.7 ±0.1%, and 53.7 ±0.5%, while that for half-boiled eggs of regular, kampung and nutrient enriched eggs was 54.7 ±0.6%, 53.4 ±0.4%, and 55.1 ±0.7%, respectively. There were significant differences (p < 0.05) in protein and amino acid contents of half-boiled, hard-boiled as compared with raw samples, and valine was found as the limiting amino acid. It was found that there were significant differences (p < 0.05) of total amino score in regular, kampung and nutrient enriched eggs after heat treat- ments. Furthermore, hard-boiling (100°C) for 10 minutes and half-boiling (100°C) for 5 minutes affects the total amino score, which in tum alter the protein quality of the egg.

Ograniczanie wyników

2 Acta Scientiarum Polonorum. Technologia Alimentaria

2 Mariod A.

1 Eichner K.

1 Hussein I. H.

1 Ismail M.

1 Matthaus B.

1 Pin S. S.

1 2015

1 2013

Wyniki wyszukiwania

Phenolic compounds of three unconventional sudanese oils

Effects of preparation methods on protein and amino acid contents of various eggs available in Malaysian local markets