Journal of Food Technology Research

Nutritional evaluation and GC–MS analysis of bioactive compounds present in methanol extracts of dried fruit pericarp of garcinia pedunculata Roxb

Jonali Brahma — 2024-04-02

This study was conducted to assess the nutritional and phytochemical properties of methanol extracts derived from the dried fruit pericarp of Garcinia pedunculata. Samples of the plant were obtained from the Bodoland Territorial Region (BTR), Assam, India due to the lack of study findings on Garcinia pedunculata from this region in the existing literature. Nutritional evaluation has revealed that Garcinia pedunculata is a notable source of various nutrients including fibre (15.67 ± 0.05 g/100g), protein (3.97 ± 0.06 g/100g), carbohydrates (80.10 ± 2.48 g/100g) and ascorbic acid (98.16 ± 4.46 mg/100g). Furthermore, the results of the gas chromatography coupled with mass spectrometry analysis (GC-MS) of the methanol extract revealed a diverse range of chemical compounds with both high and low molecular weight. GC-MS analysis showed bioactive compounds like cyclopentanecarboxylicacid, 2-oxo-, ethyl ester with a peak area of 23.60%followed by 1,3- dioxepane, 2-pentadecyl- with a peak area of 22.39%followed by N-[Carboxymethyl ]maleamic acid with a peak area of 10.37%and butanedioic acid,3-hydroxy-2,2-dimethyl, dimethyl ester, (R) with a peak area of 10.91%. The extracts exhibit significant amount of various naturally occurring bioactive compounds. Therefore, the existence of potential bioactive compounds and nutritional constituents can be suitably exploited for future studies.

Thermal, mechanical and electrical properties of selected tropical roots and tubers crops

Ngozi U Arisa — 2024-05-03

Roots and tubers, essential food crops with substantial industrial potential in Sub-Saharan Africa, face underutilization in Nigeria, where only approximately 5 % of the produced root and tuber crops find industrial applications. This study explores the physical, thermal, mechanical, and electrical properties of water yam (Dioscorearotundata), white yam (Dioscoreaalata), bitter yam (Dioscoreadumetorum), cocoyam (Colocasia esculenta), and sweet potato (Ipomoeabatatas). The weight of the roots varied widely, ranging from 41.22 g to 1169.80 g for cocoyams and white yams, while density varied from 1332.99 g/mm³ to 1990.35 g/mm³ for cocoyam and bitter yam, respectively. Thermal conductivity of the products ranged from 0.4042 to 0.4729 Wm⁻¹K⁻¹, with specific heat capacity, latent heat of fusion, and thermal diffusivity measured between 0.4042 to 0.4729 Wm⁻¹K⁻¹, 2.777 to 3.303 S/cm, 167.44 to 228.54 kJ Kg⁻¹K⁻¹, and 6.414 to 9.933 kJ K⁻¹, respectively. Compressive and tensile strengths varied from 0.609 to 2.354 kN and 0.091 to 0.822 kN, respectively, showcasing notable differences among the root and tuber crops. Furthermore, the electrical conductivity ranged from 1145 to 1701 μS/cm. This study underscores the significant variations in the physical characteristics of root and tuber crops. Notably, the thermal properties, mechanical properties, and electrical conductivity of these crops exhibit interdependence, likely influenced by moisture content.

Moringa oleifera pods: Bibliometric analysis, properties, and food technology applications

Alonso Cauto — 2024-06-24

This study examines the bibliometric analysis, properties, and food technology applications of Moringa oleifera. Moringa oleifera is a multifunctional plant with few agronomic requirements and high yields. It is well adapted to climate change, and all its parts are edible with high quality nutritional properties. There are many studies on the properties and uses of the leaves, but fewer on the pods. Consequently, the aim of this review is to carry out a bibliometric analysis that provides information regarding both the research into pods that do exist and in which areas that research is categorized, in addition to where the highest quantity of scientific groups working in the characterization of the pods may be found. This review will also highlight the primary parameters under investigation and the methods used for the analysis. From these published studies, a compilation of the compositional values (fiber, proteins, fats, amino acids, fatty acids, vitamins, minerals, and antioxidants) is shown, bearing their ripening stage in mind. Additionally, we outline the potential technological uses for the pods, aiming to improve their utilization, particularly in developed nations where this plant remains unfamiliar. Extractions of their pectin, the addition of pod powder to different foods, and their properties as low-cost adsorbents for the removal of drugs from water are some of the most remarkable uses of these pods.