Alimentos Funcionales, Nutracéuticos, Nutrientes

Análisis preeliminar de carotenoides y compuestos fenólicos en frutos de zapote mamey [Pouteria sapota (Jacq.) H.E. Moore & Stearn]

  La pulpa del fruto de zapote mamey contiene cantidades considerables de carotenoides y compuestos fenólicos, recientemente el consumo de estos metabolitos se han asociado con la disminución de enfermedades cardiovasculares y cáncer. Por otra parte, los fenoles est...
I. Alia-Tejacal
R. M. Soto-Hernández
M. T. Colinas-León
M. T. Martínez-Damián
Revista Chapingo Serie Horticultura

Nutritional Properties of Bamboo Shoots: Potential and Prospects for Utilization as a Health Food

  Bamboo is intricately associated with humans from times immemorial. Popularly known for their industrial uses, a lesser known fact of bamboos is the usage of its young shoots as a food that can be consumed fresh, fermented, or canned. The juvenile shoots are not only delicious but are rich...
Nirmala Chongtham
Madho Singh Bisht
Sheena Haorongbam
Comprehensive Reviews in Food Science and Food Safety

Physico-Chemical Characteristics Of Shea Butter ( Vitellaria paradoxa C.F. Gaertn.) Oil From The Shea Districts Of Uganda

  Shea oil is a vegetable oil obtained from the seeds of the shea tree ( Vitellaria paradoxa C.F. Gaertn.). It constitutes an important source of fat in food and cosmetics. Although shea oil can be marketed both locally and internationally, increasing demand worldwide for exportable products...
JBL Okullo
F Omujal
JG Agea
PC Vuzi
A Namutebi
JBA Okello
SA Nyanzi
African Journal of Food, Agriculture, Nutrition and Development

Nutrient and Phytochemical Analysis of Four Varieties of Bitter Gourd (Momordica charantia) Grown in Chittagong Hill Tracts, Bangladesh

  Bitter gourd (Momordica charantia) were analyzed for their major nutrient contents as well as Vitamin C, minerals and phytochemical constituents. The selected varieties were Charantia C.B. Clarke, Muricata (Willd.), Hybrid green and Hybrid white karala. The result revealed the presence of...
M. Ullah
Fazlul Karim Chy
Subodh Kumar Sarkar
M. Khairul Islam
Nurul Absar
Asian Journal of Agricultural Research

Determinación de la composición química y actividad antioxidante en distintos estados de madurez de frutas de consumo habitual en Colombia, mora (Rubus glaucus), maracuyá (Passiflora edulis), guayaba (Psidium guajava) y papayuela (Carica cundinamarcensis)

  Para determinar los cambios que se producen en las frutas durante el proceso de madurez se determinó la composición proximal y la actividad antioxidante de cuatro frutas promisorias a las cuales se reconocen potenciales beneficios. La frutas evaluadas fueron mora (Rubus glaucus...
Ligia Rodríguez
Leslie López
Maribel García
Revista Alimentos Hoy, Colombia

Propiedades químicas y farmacológicas del fruto Guaraná

Esta revisión tiene por objeto presentar una descripción general del Guaraná, abarcando tanto sus propiedades químicas y farmacológicas como su aspecto económico, producción y consumo. Se han seleccionado un total de 82 artículos de los que...
Eugenia M. Kuskoski
Fett Roseane
Agustín García
Ana M. Troncoso
Universidad de Antioquia, Medellín - Colombia

The Nutritional Quality of Three Varieties of Zobo (Hibiscus sabdariffa) Subjected to the Same Preparation Condition

This study aimed to determine the variety of zobo that will give a desired colour and at the same time retaining most of the nutrient imbedded, after boiling for 10 min. The nutritional quality of non-alcoholic drink obtained from three varieties of zobo calyx (Hibiscus sabdariffa); dark red,...
Olayemi Foline
Adedayo Rachael
Muhummad Ruqayyah
Bamishaiye Eunice
American Journal of Food Technology

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

While use of synthetic antioxidants (such as butylated hydroxytoluene and butylated hydroxyanisole) to maintain the quality of ready-to-eat food products has become commonplace, consumer concern regarding their safety has motivated the food industry to seek natural alternatives. Phenolic...
M.S. Brewer
Comprehensive Reviews in Food Science and Food Safety

Study of Antibacterial Activity of Ocimum sanctum Extract Against Gram Positive and Gram Negative Bacteria

This study was carried out to observe the antibacterial activity of aqueous extract, chloroform extract, alcohol extract and oil obtained from leaves of Ocimum sanctum against the selected bacteria i.e., E. coli, P. aeruginosa, S. typhimurium and S. aureus. The antibacterial activity of Ocimum...
Poonam Mishra
Sanjay Mishra
American Journal of Food Technology

Extracción del carotenoide licopeno del tomate chonto (Lycopersicum esculentum)

El licopeno, al cual el tomate debe su tonalidad roja, además de presentar grandes propiedades como colorante, es un poderoso antioxidante que ayuda a combatir enfermedades degenerativas. Debido a la importancia que se ha venido dando al licopeno por sus propiedades, en esta investigaci...
Eliana M. Cardona
Luis A. Ríos
Gloria M. Restrepo V.
Universidad de Antioquia, Medellín - Colombia