Food Science & Nutrition Research最新文献

{"title":"Anti-Oxidant Vitamins, Minerals and Tannins in Oil from Groundnuts and Oyster Nuts Grown in Uganda","authors":"Juliet Hatoho Musalima, P. Ogwok, Diriisa Mugampoza","doi":"10.33425/2641-4295.1016","DOIUrl":"https://doi.org/10.33425/2641-4295.1016","url":null,"abstract":"","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73589316","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lutein Supplementation for Diabetic Macular Edema","authors":"I. A. Rivera, G. A. Altamirano, E. L. Padilla, A. Heald, Gabriela Moreno","doi":"10.33425/2641-4295.1012","DOIUrl":"https://doi.org/10.33425/2641-4295.1012","url":null,"abstract":"Lutein is a natural component of the retina that is acquired in the diet; One of its multiple functions is to capture reactive oxygen species and promote their elimination. People with Diabetes Mellitus have a significant increase in oxidative stress due to protein glycation and activation of the polyol pathway; as a result, they develop diabetic retinopathy that can progress to macular edema and cause severe visual disturbances including central blindness. The lack of lutein in people with macular edema is evident, therefore, they require additional consumption to prevent and reduce the complications. We decided to undertake a review in order to learn more about this supplement, its properties and its beneficial effect on the eyesight of individuals with Diabetic Macular Edema. ISSN 2641-4295 Review Article Citation: Italia A. Rivera, Gustavo A. Altamirano, Eleazar L. Padilla, et al. Lutein Supplementation for Diabetic Macular Edema. Food Sci Nutr Res. 2019; 2(1): 1-3.","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80490452","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bacteria Associated with Fresh-water Aquaculture Tilapia Fish (Oreochromisniloticus) in Suez, Egypt","authors":"O. Ahmed","doi":"10.33425/2641-4295.1009","DOIUrl":"https://doi.org/10.33425/2641-4295.1009","url":null,"abstract":"Nile tilapia (Oreochromis niloticus) production is ranked on the top of aquaculture fish in Egypt. This study was aimed to screen bacteria associated with aquaculture fresh-water tilapia to determine the microbiological safety of these wide distributed fish in Egypt. The mean viable bacterial count from fish fillets with the skin samples revealed 5.6 ± 0.8 logs CFU/g. A total of eleven (11) bacterial species were isolated and identified including: E. coli, E. coli O157: H7, Salmonella enterica, Morganella morganii, Proteus mirabilis, Proteus vulgaris, Enterobacter cloacae, Enterobacter cancerogenus, Hafnia alvei, Aeromonas hydrophila, Photobacterium damaselae. The frequency of occurrences of the isolated bacteria indicated that Enterobacter cloacae had the highest frequency of occurrence (12%), while one isolate (2%) of Salmonella enterica, E coli O157:H7, and Aeromonas hydrophila were detected. These bacterial species are potentially pathogenic to humans. Therefore, hygienic handling methods and proper processing are needed before consumption of this fish. ISSN 2641-4295 Research Article Citation: Omaima M. Ahmed. Bacteria Associated with Fresh-water Aquaculture Tilapia Fish (Oreochromisniloticus) in Suez, Egypt. Food Sci Nutr Res. 2019; 2(1): 1-7.","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78021578","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Leguminous Flour from the Native Argentinian Forest, Their Contribution to Antioxidant Defense","authors":"G. S, C. K., Rosas D, Lescano N, M. S.","doi":"10.33425/2641-4295.1010","DOIUrl":"https://doi.org/10.33425/2641-4295.1010","url":null,"abstract":"The oxygen-reactive species may generate oxidative stress, which could result in degenerative diseases. Antioxidant mechanisms usually act in a coordinated way, and they are grouped in two defense systems: enzymatic and nonenzymatic system. The metallo-dependent enzymes of the organism and the natural substances present in legumes have the capacity to delay, decrease or inhibit the oxidative processes. This work aimed to evaluate the bioaccessibility of zinc and bioactive compounds of flour obtained from Argentinian native forest fruits corresponding to the family of leguminous plants: white carob (Prosopis alba) and Chañar (Geoffroea decorticans), in order to use them in human food. The study was done on carob flour (CF) and chañar flour (CHF). The minerals were quantified by atomic absorption spectrometry. Bioaccessibility (D%) was estimated by dialysate percentage after in vitro digestion. The potential contribution (PC) was calculated. Their phenolic concentrations were obtained using the Folin Ciocalteu method and their antioxidant activity was evaluated in vitro using the radical DPPH (1,1-diphenil-2-pichrihydracil) and expressed as the percentage of the trapping capacity against DPPH. CF and CHF presented contents of Zn of 1.20 and 1.48 mg / 100g; D% 24 and 28; PC 0.29 and 0.41 respectively. CHF contains 112 ± 18.3mg EAG/100g of total phenols and AF 156 ± 16.9 mg EAG/100g. The results showed that the antioxidant potential was higher in CHF 39.78% than CF: 16.4%, in preparations with 100 mg/l. The values for the discoloring percentage of DPPH radical were corrected considering the standard quercetine with a value of 100% antioxidant capacity. The samples under study are good sources of Zn, cofactor of the enzyme superoxide dismutase and of antioxidants, mainly of phenolic compounds. Therefore, these flours could be suitable for functional foods formulation. ISSN 2641-4295 Research Article Citation: Generoso S, Costa K, Rosas D, et al. Leguminous Flour from the Native Argentinian Forest, Their Contribution to Antioxidant Defense. Food Sci Nutr Res. 2019; 2(1): 1-5.","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81708710","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Research on Risk Identification and Safety Supervision Management of Food Supply Chain","authors":"Haishui Jin, Jun Wu","doi":"10.33425/2641-4295.1011","DOIUrl":"https://doi.org/10.33425/2641-4295.1011","url":null,"abstract":"How to identify potential food supply chain risk, identify critical control points, in order to effectively reduce or prevent the occurrence of food safety issues, is a problem for China's food safety supervision and management must be solved. From the food supply chain management perspective, this article presented, by the problem of food security in the event, via the causal path analysis, to ensure the key point of the food safety risk control on the basis of judging the weak links of the food supply chain, thus established a food safety and quality supervision system by the \"oversight side supervised party food consumer\" work together. Complemented by advanced technical support tools, food safety preventive measures will be true. ISSN 2641-4295 Research Article Citation: Haishui Jin, Jun Wu. Research on Risk Identification and Safety Supervision Management of Food Supply Chain. Food Sci Nutr Res. 2019; 2(1): 1-7.","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74114270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical Composition of Taro and Analysis of The Level of Its Consumption in The City of Niamey, Niger: Case of Madina And Koira","authors":"Rabiou M Moustapha, T. M. Mamane, Sabo Haoua, M. M. Sabiou, Sadou Hassimi","doi":"10.33425/2641-4295.1008","DOIUrl":"https://doi.org/10.33425/2641-4295.1008","url":null,"abstract":"In order to promote taro cultivation in Niger, an analysis of the level of its consumption and chemical composition was carried out. To this end, interviews were conducted with 70 consumers and 20 salespeople in Niamey. The chemical composition of two varieties of raw and cooked taro was determined by standard methods. The results obtained show that taro can be bought well in Niamey with sales of 2 to 3 bags of 100 kg/day/trader. According to the respondents, taro conservation does not require much care. Two varieties of taro that differ in size are mainly marketed. Taro is eaten after boiled, peeled and seasoned with spices. 98.57 % of consumers are unaware of the nutritional intake of taro. Analysis of the chemical composition of two varieties of raw and cooked taro shows that moisture contents vary from 79.33-88.15%, ash contents from 0.8-1.00%, fat contents from 0.74-1.12%, protein contents from 0.67-1.17% and carbohydrate contents from 14.20-23.88%. Cooked taro provides a total energy between 101.03 and 109.43 kcal/100g. With regard to mineral composition, the contents of Ca, K, Mg, Na, Fe and Zn expressed in mg/100g of fresh matter fluctuate from 2.31-2.89; 14.73-17.08; 24.36-25.10; 5.37-5.70; 0.270.30 and 0.24-0.34 respectively. The two varieties of taro studied have fairly similar nutrient contents. Cooking in water resulted in a significant increase (p<0.05) in carbohydrate levels and a decrease in moisture, ash, K and Zn contents. ISSN 2641-4295 Research Article Citation: RABIOU Maman Moustapha, TCHICAMA Mella Mamane, SABO Haoua, et al. Chemical Composition of Taro and Analysis of The Level of Its Consumption in The City of Niamey, Niger: Case of Madina And Koira Tégui District. Food Sci Nutr Res. 2019; 2(1): 1-4.","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81482351","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Traffic Light System Approach to Identifying Healthy Choices in RetailDining Facilities at a Historically Black University","authors":"H. Colleran, Alexis Sharkey, R. Silva, Tiffany M Fuller","doi":"10.33425/2641-4295.1013","DOIUrl":"https://doi.org/10.33425/2641-4295.1013","url":null,"abstract":"Application of a simple menu labelling system may appeal to decision-making skills of college students, thereby improving their food choices and thus promoting healthy lifestyle behaviors. Therefore, the purpose of this project was to analyse menus on a Historically Black University campus to create a handout of healthy menu options for students. Nutritional information from the six retail-dining facilities were colored coded based on a percentage of energy from total fat (green <30%; amber 30-40%; red <40%). Results showed less than 25% of menu items were green, primarily condiments, resulting in increasing the criteria to <35% kcal total fat for purposes of the handout. The application of a simplified traffic light system to analyse the menus from the six-retail dining facilities demonstrated that students have less variety and choices when it comes to the selection of healthful menu items. The handout will be used for future studies. ISSN 2641-4295 Research Article Citation: Heather L Colleran, Alexis Sharkey, Roberta Claro da Silva, et al. Traffic Light System Approach to Identifying Healthy Choices in Retail-Dining Facilities at a Historically Black University. Food Sci Nutr Res. 2019; 2(1): 1-5.","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84472598","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dietary Practices and Nutrition Status of Adolescents Attending Day Secondary Schools in Kenya","authors":"F. Munene, J. Kimiywe, P. Chege","doi":"10.33425/2641-4295.1019","DOIUrl":"https://doi.org/10.33425/2641-4295.1019","url":null,"abstract":"Regular meal consumption, consistent physical activity habits and a diet characterized by a favourable nutrient profile all contribute to a healthy lifestyle. Regrettably, the eating behaviours of adolescents are characterized by high consumption of ready to eat foods, frequent snacking especially of food of low nutrition quality and unhealthy weight loss practices such as skipping meals, more so breakfast. The poor choices on what to eat and snack on, made by the adolescents, puts them at risk of being underweight, overweight and or obese. Under nutrition, overweight and obesity are issues of public health concern, as they world faces the double burden of malnutrition. The aim of the study was to determine the dietary habits and nutrition status of adolescents in mixed day public secondary schools. As such, the study adopted a cross-sectional analytical study design. The study population comprised of adolescents in mixed public day secondary schools in Thika, Kiambu County, Kenya where 212 adolescents responded to the study instruments. Data was collected using researcher administered structured questionnaires. Data on dietary intake was collected using 7-day food diary and a seven-day food frequency questionnaire. Anthropometric measures of Weight, height; which was used to calculate body mass index and waist circumference as well hip circumference to calculate waist-hip ratio were also taken to determine the nutrition status. Dietary intake data was analysed using nutri-survey, while WHO anthro-plus was used to calculate the nutrition status of the adolescents. Data analysis was conducted using SPSS (IBMTM) version 20. The results indicated that adolescent skip meals especially the breakfast meal, consume high sugar food, and carbonated drinks. The average energy intake per day was 2467.1±723.96 Kcal with only 21.1% of boy and 35.9% girls attained the RDA. Majority of the respondents 88.7% had z-scores of between < +1sd and >-2sd, 5.7% were at risk of metabolic disorders as assess using waist circumference while 4.7% had abdominal obesity when waist-hip ratio was determined.","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89631300","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification of a Rare Antibody (Anti-Inb) During a Workup for a Hysterectomy","authors":"S. H., T. M, S. B, L. J., G. A, S. R, D. S, A. A","doi":"10.33425/2641-4295.1007","DOIUrl":"https://doi.org/10.33425/2641-4295.1007","url":null,"abstract":"Background The International Society of Blood Transfusion has recently recognised 33 blood group systems representing over 300 antigens on the red cell membranes [1]. Blood grouping and cross matching is a vital pre-operative investigation prior to gynaecological surgery where blood loss may be unpredictable. To avoid a transfusionrelated reaction, thorough typing and cross-matching analysis should take place especially when rare antibodies are identified [1]. In this report, we discuss the case of a woman in whom the presence of anti-Inb red cell antibodies was identified. This group of antibodies belongs to the Indian blood group system and was first identified in 1975 [1].","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83316957","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Free Radicals Scavenging Capability from Different Fractions of Cocoa Fresh Beans Aqueous Extract","authors":"Samuel Yap Kian Chee","doi":"10.33425/2641-4295.1002","DOIUrl":"https://doi.org/10.33425/2641-4295.1002","url":null,"abstract":"Cocoa fresh beans aqueous extract shows high free radicals scavenging capability from various studies based on 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. Studies also showed that cocoa fresh beans aqueous extract contains few compounds which were believed contributing to the free radicals scavenging property. Nevertheless, report on which compounds or fractions from this cocoa fresh bean extract appear to be major sources in the free radicals scavenging capability is limited. Cocoa fresh beans were extracted by water incubation at 80oC for 15 minutes. The extract was fractioned using preparative chromatography system fixed with C18 (21.2 x 150mm) column and diode array detector at 280nm wavelength. Each fractions were dried under nitrogen stream at 80oC and reconstituted with 2ml distilled water. Free radicals scavenging capability of the extract and its fractions were determined based on 0.06 mM DPPH solution. Results showed that the cocoa fresh beans extract contains four prominent fractions as detected and isolated by Preparative liquid chromatography, namely fraction 1 to fraction 4. From this four fractions, only fraction 1 and fraction 2 showed positive result in free radicals scavenging capability. Fraction 1 and fraction 2 were identified as (+)-catechin and (-)-epicatechin respectively based on their retention time and mass spectrum. Research Article Citation: Samuel Yap Kian Chee. Free Radicals Scavenging Capability from Different Fractions of Cocoa Fresh Beans Aqueous Extract. Food Sci Nutr Res. 2018; 1(1): 1-3.","PeriodicalId":12378,"journal":{"name":"Food Science & Nutrition Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76741359","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}