International Journal of Food Science最新文献

{"title":"Hygienic Practices of Vendors and Their Contribution to Coliform, <i>Salmonella</i>, and <i>Shigella</i> Bacteria of Raw Milk at Asella Town, Oromia, Ethiopia.","authors":"Hirpo Tusa, Tsegaye Alemayehu, Bereket Wake Subussa, Henok Ayalew, Musa Mohammed Ali","doi":"10.1155/2024/8869022","DOIUrl":"10.1155/2024/8869022","url":null,"abstract":"<p><strong>Background: </strong>Coliform, <i>Salmonella</i>, and <i>Shigella</i> are among the most encountered bacteria in raw milk. This study is aimed at determining the extent of coliform, <i>Salmonella</i>, and <i>Shigella bacteria</i> in raw milk and vendor hygiene practices at Asella town, Oromia Regional State, Ethiopia, from March 1 to 30, 2022.</p><p><strong>Methods: </strong>In this study, 210 milk vendors were included; each vendor provided a 50 ml sample of raw milk. Bacteria were isolated and identified using standard bacteriological techniques. Data were entered and analyzed using EPI info version 7 and SPSS version 22, respectively. A binary logistic regression model was applied to determine the factors associated with bacterial contamination of raw milk.</p><p><strong>Results: </strong>The total contamination percentage of raw milk was 50 (23.8%) (95% CI: 18.1-29.5%). The predominant bacteria identified were coliform 43 (20.5%) followed by <i>Salmonella</i> species 7 (3.3%). Among coliforms, the predominant bacteria were <i>Citrobacter</i> species 15 (34.9%) followed by <i>Enterobacter</i> species 11 (25.6%), <i>Escherichia coli</i> and <i>Serratia</i> species each 6 (14%), and <i>Klebsiella</i> species 5 (11.6%). However, no <i>Shigella</i> was isolated in this study. Not having the habit of washing cow teats (<i>p</i> < 0.0001), the habit of washing teats with tap water (<i>p</i> < 0.0001), not having separate cloth during milking (<i>p</i> < 0.0001), not having a practice of testing milk for bacterial contamination (<i>p</i> = 0.027), and not having separate vending environment (<i>p</i> = 0.039) were significantly associated with bacterial contamination of raw milk.</p><p><strong>Conclusions: </strong>The percentage of bacterial contamination of milk was found to be high. Participants without a habit of washing cow teats, a habit of washing milk utensils with only tap water, and not having separate vending environments were associated factors for bacterial contamination of raw milk. Milk vendors are advised to develop the habit of washing teats before milking, avoid washing teat/milk utensils only with tap water, and have a separate vending environment.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"8869022"},"PeriodicalIF":4.0,"publicationDate":"2024-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10914430/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140039288","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Compliance Level and Stability of Micronutrients in Fortified Maize Flour in Tanzania.","authors":"Abdulsudi Issa-Zacharia, Gudila Boniface Mareni","doi":"10.1155/2024/7746750","DOIUrl":"10.1155/2024/7746750","url":null,"abstract":"<p><p>Maize flour fortification was introduced in Tanzania in 2011 to address the risk of micronutrient deficiency to children, adolescents, and women of childbearing age. Fortified maize flours are processed by small-scale processors who are exempted from mandatory fortification. The current study is aimed at assessing the compliance and stability of fortified processed maize flour with zinc, iron, and folic acid by small-scale processors in comparison to the recommended Tanzania national standards (TZS 328). A total of 69 samples of fortified maize flour were collected at the point of production and retail outlets in Dar es Salaam and Morogoro municipalities, Tanzania. Micronutrients (zinc and iron) were analysed using microwave plasma atomic emission spectrometry (MP-AES), and folic acid was analysed using high-performance liquid chromatography (HPLC). The mean concentrations of micronutrient were significantly (<i>p</i> < 0.05) higher at the production site compared to the retail outlet. The amount of iron, zinc, and folic acid in the samples at the production site was 27.17 ± 1.63 mg/kg, 30.56 ± 2.01 mg/kg, and 0.69 ± 0.02 mg/kg, respectively, while it was 19.34 ± 0.97 mg/kg, 21.71 ± 1.50 mg/kg, and 0.49 ± 0.02 mg/kg for iron, zinc, and folic acid, respectively, at the retail outlets. Only 31.6% of the assessed samples from production and 12.9% from retail outlets complied with the recommended national standard. The stability of iron, zinc, and folic acid for the fortified maize flour stored at room temperature (20-32°C) for six months was 95.8%, 96.9%, and 66.9%, respectively. Further investigation on the consistency performance of the dosifier and consistency training of working in the processing unit on the requirements of fortification standards should be done.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"7746750"},"PeriodicalIF":4.0,"publicationDate":"2024-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10904681/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140021722","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modulation of Physical and Thermal Properties in Wild Banana (<i>Musa balbisiana</i> Colla) Seed Powder by Moisture Variations.","authors":"Murlidhar Meghwal, Chitra Lekhwar, Yogesh Kumar, Vivek Kumar, Rajat Suhag, Pramod K Prabhakar","doi":"10.1155/2024/8846365","DOIUrl":"10.1155/2024/8846365","url":null,"abstract":"<p><p>Engineering and flow properties of banana seed powder as a function of moisture content are important for processing, handling, packaging, and transport processes. The bulk density, tapped density, and porosity increased from 377.37 to 427.36 kg m^-3, 622.08 to 746.33 kg m^-3, and 38.99-43.74%, respectively, within the increasing moisture content range. The Hausner ratio (Hr) and Carr's compressibility index (CI) significantly (<i>p</i> < 0.05) increased with an increase in moisture content (6.16-19.56% db) of banana seed powder, whereas HR fell in the range of 1.4-2.0, indicating cohesive characteristics of banana seed powder. The angle of repose, angle of spatula, and angle of fall exhibited a linear increase, ranging from 40.6° to 49°, 33.4° to 39.4°, and 35.6° to 42.6°, respectively, with increasing moisture content. The static coefficient of friction was found to be highest for aluminium and glass surfaces and least for stainless steel. The water activity and swelling power of banana seed powder showed a significant increase, while the solubility and oil absorption capacity exhibited a significant decrease within the range of increasing moisture content. The thermal characteristics of wild banana seed powder, such as thermal conductivity (0.16 to 0.20 Wm^-1 K^-1) and volumetric specific heat (0.58 to 0.99 MJm^-3 K^-1), demonstrated an increasing trend as the moisture content increased. However, the thermal diffusivity showed a decrease from 0.31 to 0.19 (×10^-6 m²s^-1) with the increase in moisture content.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"8846365"},"PeriodicalIF":4.0,"publicationDate":"2024-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10904682/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140021723","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Simultaneous Content Determination of Mono-, Di-, and Fructo-oligosaccharides in Citrus Fruit Juices Using an FTIR-PLS Method Based on Selected Absorption Bands","authors":"Yurika Yajima, Hideyuki Wakabayashi, K. Suehara, T. Kameoka, Atsushi Hashimoto","doi":"10.1155/2024/9265590","DOIUrl":"https://doi.org/10.1155/2024/9265590","url":null,"abstract":"A quantification method was developed to determine the sugar components, either following addition or enzymatic treatment, in citrus fruit juices containing additional fructo-oligosaccharides using midinfrared spectroscopy. For the quantification, we compared the results obtained by applying the simultaneous equation method, which uses very little wavenumber information, and the partial least squares (PLS) regression method, which requires a lot of wavenumber information. In order to prevent overfitting in the PLS method, we concentrated on reducing the amount of spectral data used in the analysis. The corresponding FTIR-PLS method led to an accurate quantification of the sugar contents, even in enzymatically treated orange juices with complicated compositions. The spectral data used for model calibration were significantly reduced by focusing on the absorption and assignment information of the sugar components. The RMSEs of Glc, Fru, Suc, GF2, and GF3 in enzyme-treated orange juice before and after spectral data reduction were 0.50, 0.46, 0.61, 0.74, and 0.61 g/L and 0.51, 0.49, 0.73, 0.86, and 0.61 g/L, respectively. The developed method could be easily implemented for practical applications, using a simple measuring instrument since only absorption information at the limited absorption bands is required.","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"4 6","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139440339","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":"Analysis of Fatty Acids and Amino Acids of Three Local Freshwater Bagridae Fish Species in the Kampar Kanan River, Indonesia, for Food Security","authors":"A. Azrita, H. Syandri, H. Zakeri, Harfiandri Damanhuri, N. Aryani","doi":"10.1155/2024/6639837","DOIUrl":"https://doi.org/10.1155/2024/6639837","url":null,"abstract":"Fish have become an irreplaceable dietary source of animal protein, especially among households with low socioeconomic status in rural and urban areas of Indonesia. This study is aimed at analysing the proximate composition, minerals, fatty acids, and amino acids of three local Bagridae fish species in the Kampar Kanan river, Indonesia. The standard AOAC method was employed to examine the proximate composition of the carcass, and the analysis of amino acids and fatty acids was conducted through HPLC and GC-MS, respectively. The mineral content was determined using AAS. The nutrient composition results of Hemibagrus nemurus, Hemibagrus wyckii, and Mystus nigriceps revealed that the protein content was 24.26%, 22.57%, and 21.39% (% dry weight), whereas the total lipid content was 6.64%, 7.47%, and 7.75%, respectively. Regarding mineral contents, the calcium levels ranged from 1.49 to 1.66 mg/g, iron levels from 28.35 to 40.36 μg/g, and zinc levels from 24.03 to 54.46 μg/g. Among the fatty acids, palmitic acid was the most abundant in all three species, accounting for 25.59–30.70% of the total fatty acids. Additionally, significant amounts of C18:1 (oleic acid), C18:0 (stearic acid), and C20:4 (arachidonic acid) were also detected as primary fatty acids. The calculated atherogenic index values in the three species of Bagridae fish ranged from 0.73 to 0.99, while the thrombogenic index values varied between 0.54 and 0.75. The predominant amino acids found in the three species of Bagridae fish were glutamic acid with their concentrations ranging from 9.10 to 24.34%. These results indicate that consuming the meat of these three freshwater Bagridae fish species caught in the wild does not pose any health risks to consumers. They can be considered a safe and suitable food source with good nutritional quality.","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"40 1","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139384826","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":"Beta-Carotene Retention and Consumer Acceptability of Selected Products Made from Two Provitamin-A Maize Varieties","authors":"Victor Munkhuwa, Kingsley Masamba, W. Kasapila","doi":"10.1155/2023/5575291","DOIUrl":"https://doi.org/10.1155/2023/5575291","url":null,"abstract":"A study was carried out to determine beta-carotene retention and acceptability of selected products made from two provitamin-A maize varieties grown in Malawi, namely, MH43A and MH44A. Beta-carotene retention in the provitamin-A maize products was determined by using a “completely randomised block design” (CRBD) whereby the maize varieties (replicates) were treated as fixed blocks, and similar treatments (analytical tests) were applied in each block. Acceptability of the provitamin-A maize products was determined in 6 to 23-month-old children and their caregivers using a cross-sectional design. Results showed that in three maize products, namely, porridge, maize meal, and fermented maize beverage, there was an increase in beta-carotene, with apparent retentions of 111.13%, 170.27%, and 138.22% for MH43A and 156.50%, 207.13%, and 126.17% for MH44A varieties, respectively. Results on pregerminated maize flour produced from MH43A and MH44A maize varieties showed lower beta-carotene apparent retention values of 63.3% and 84.7%, respectively. Results on acceptability showed that most of the caregivers (47.1%) preferred porridge prepared from MH43A flour compared to porridge prepared from MH44A (30.6%) and the control variety (MH26-white maize) (22.4%). For roasted maize, roasted white maize grains (49.6%) were more preferred compared to the two provitamin-A varieties. Results on acceptability with respect to children showed that most children (63.5% and 53.7%) who tested MH43A and MH44A porridge, respectively, consumed all the porridge. Results from this study have shown that there is a high acceptability of provitamin-A maize porridges amongst children prepared from MH43A (55.5%) and MH44A (51.9%) maize varieties. The study therefore recommends that provitamin-A maize varieties should be promoted through appropriate preparation methods that ensure high beta-carotene retention to address vitamin-A deficiency.","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"84 11","pages":""},"PeriodicalIF":4.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139130618","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":"Nutritional and Sensory Evaluation of Yoghurt Incorporated with Unripe False Horn Plantain (<i>Musa paradisiaca</i> var. \"apentu\").","authors":"Bernadine Olivia Leeward, Francis Alemawor, Godwin Deku","doi":"10.1155/2023/2221302","DOIUrl":"10.1155/2023/2221302","url":null,"abstract":"<p><p>Unripe plantain (<i>Musa paradisiaca</i> L.) is rich in nutrients including minerals, vitamin C, and carbohydrates particularly resistant starches with prebiotic properties. However, the fruit is challenged with limited utilisation, and this contributes to its high postharvest losses along the production and supply chain. Information is lacking on incorporating plantain (UPF) in functional dairy food product development. In a completely randomized design, the study evaluated the effect of unripe false horn plantain (var. \"apentu\") flour (UPF) incorporation (<i>w</i>/<i>v</i>), at 0% (control), 2%, 4%, and 6%, on the composition and sensory quality of yoghurt. The results showed that higher UPF percent incorporation resulted in yoghurts having lower moisture and higher total solid values as well as enhanced nutritional values, in terms of protein, zinc, potassium, calcium, and vitamin C (<i>P</i> < 0.05). Mean pH and total titratable acidity values of the yoghurt products were in the ranges of 3.40-3.65 and 1.00-130%, respectively. Conversely, an increase in UPF incorporation generally reduced consumer likeness scores for yoghurt sensory characteristics including appearance, texture, flavour, taste, aftertaste, and overall acceptability. The control AZ product received the highest ratings in all sensory attributes evaluated. Compared with the control AZ, the BX (2% <i>w</i>/<i>w</i> UPF) yoghurt showed better nutritional quality as well as had comparable ratings for the sensory attributes, particularly in terms of appearance, texture, and flavour. Thus, the formulation containing 2% UPF has the best potential for the production of value-added functional yoghurt, which will be acceptable. However, for high acceptability, further research is needed to improve the impact of UPF incorporation on the overall sensory quality of yoghurt. The study suggests that UPF can serve as a potential supplement for improving the value of yoghurt, and this also contributes to reducing postharvest losses of plantain as a key food security resource. Also, the study findings contribute baseline information to guide future research on functional dairy product development with unripe plantain.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2023 ","pages":"2221302"},"PeriodicalIF":4.0,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10735717/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138829680","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recording Postprandial Glucose Reactions with Potato Starch Structural Improvements.","authors":"Sadaf Bashir, Zubair Farooq, Sobia Zafar, Tabussam Tufail, Huma Bader Ul Ain, Muzzamal Hussain, Entessar Al Jbawi, Purabi Saha, Roshan Kumar, Richard Owusu Nyarko","doi":"10.1155/2023/1263896","DOIUrl":"https://doi.org/10.1155/2023/1263896","url":null,"abstract":"<p><p>The current study is aimed at modifying the structural makeup of potato starch through the application of heat and moisture to better control the postprandial glycemic response. Heat-moisture treatment (HMT) was used to prepare potato starch using different moisture levels and temperatures. The samples were digested with pancreatin to determine the % of easily digestible, slowly digestible, and resistant starch. Subjects were given pudding made with HMT potato starch, and their postprandial glycemic response was tracked by measuring their blood glucose levels. In addition, incremental and total incremental areas under the curve (IAUC, TIAUC) were also assessed. The current findings of in vitro enzymatic digestibility of potato starch showed inconsistent results as measured at different time intervals. Adding moisture and heating the mixture to 30 and 70°C both increased the amount of rapidly digestible starch in all of the treatments from 20 to 40%. The maximum value of slowly digestible starch was 43.63% when the sample was heated to 30°C with a moisture content of 30%. The highest value (68.46%) for resistant starch was achieved at 20% moisture level and 30°C. After eating pudding, blood sugar spiked for the first 60 and 90 min before gradually dropping off over the next 240 min. As a whole, the highest IAUC and TIAUC values, as well as the glycemic index and load, were observed in potato starch heated to 70°C, which contained 40% moisture. Most parameters achieved their highest values when 40% moisture was added and the heat was applied at 70°C.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2023 ","pages":"1263896"},"PeriodicalIF":4.0,"publicationDate":"2023-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10733000/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138829681","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigation on Pomegranate (Punica granatum) Skin as a Potentially Effective Natural Food Preservative","authors":"Mohammad Lokman Hossain, Md. Nazim Uddin, T. N. Orchy, S. Naher, M. Begum, Md. Zahurul Haque","doi":"10.1155/2023/1958395","DOIUrl":"https://doi.org/10.1155/2023/1958395","url":null,"abstract":"The study is aimed at estimating the possibility of using pomegranate peel extracts as a natural food preservative which was investigated in fish samples. All the extracts (cold water, hot water, and 70% methanol) have been tested against five bacteria (Escherichia coli, Staphylococcus aureus, Salmonella Typhi, Bacillus megaterium, and Bacillus subtilis) using the agar disc diffusion method. Hot water extract showed the best result against B. megaterium. The zone of inhibition (ZOI) for hot water extract as crude was taken 20 μl/disc was 25 mm. Total antioxidant activity and total phenolic content (TPC) were determined for different extracts. The results of a test for TPC showed that 70% methanolic extract (MeOH) and cold water extract, respectively, comprised 263.59 mg gallic acid equivalent (GAE)/g and 197.99 mg GAE/g of total phenolics. In addition, MeOH had a total antioxidant activity of \u0000 \u0000 67.55\u0000 ±\u0000 5.58\u0000 \u0000  mg ascorbic acid equivalent (AAE)/g while hot water extract had a total antioxidant activity of \u0000 \u0000 66.86\u0000 ±\u0000 3.55\u0000 \u0000  mg AAE/g. The extracts were applied to Ompok pabda fish, and the fish were preserved in prepared extracts for 24 hours in the open air. Total volatile nitrogen (TVN) and sensory parameters were evaluated at regular intervals of 0, 4, 12, 18, and 24 hours. The TVN value of the prepared extracts was found in order of hot water> MeOH> cold water. Fish preserved in hot water extract was in the acceptable range even after 24 hours. Methanol extract and hot water yielded superior outcomes in preserving the fish.","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"74 4","pages":""},"PeriodicalIF":4.0,"publicationDate":"2023-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138604749","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":"New Information of the Anatomy and Phytochemical Screening of <i>Pentaclethra macroloba</i> (Willd.) Kuntze (Caesalpinioideae-Leguminosae) Seeds.","authors":"Zelina Ataíde Correia, Ely Simone Cajueiro Gurgel, Olivia Ribeiro, Ana Cristina de Andrade Aguiar Dias, Ravendra Kumar, Luis Adriano Santos do Nascimento, Eloisa Helena de Aguiar Andrade, Mozaniel Santana de Oliveira","doi":"10.1155/2023/1446972","DOIUrl":"https://doi.org/10.1155/2023/1446972","url":null,"abstract":"<p><p><i>Pentaclethra macroloba</i> (Willd.), whose common name is \"pracaxi,\" is naturally found in the Amazon region. The present study is aimed at analyzing the anatomy, seed histochemistry, and chemical composition in fatty acid profile of <i>P. macroloba</i> seed oils. Seeds were collected in the cities of Belém, Marituba, and São Domingos do Capim-PA. For the study in light microscopy, scanning electron microscopy, and histochemistry, seeds were sectioned in cross and longitudinal sections of the embryonic axis and fixed in formaldehyde, acetic acid, and 50% ethyl alcohol; neutral-buffered formalin; and formaldehyde and ferrous sulfate and stored in 70% ethyl alcohol. For the anatomical study, the seeds were subjected to the usual techniques of plant anatomy. Histochemical tests were performed on plant material, freehand sectioned, and embedded in histological paraffin with DMSO. The fatty acid profile was determined for gas chromatography (GC-FID). Integument is divided into three strata, monoseriate exotesta, mesotesta formed by several layers of parenchyma cells, and monoseriate endotesta, formed by compressed cells. Cotyledons are composed of thin-walled parenchyma cells with several secretory cavities and secretory idioblasts. The main metabolic classes are lipids, phenolic compounds, carbohydrates, proteins, and alkaloids. The main fatty acids found in <i>P. macroloba</i> oil are oleic, behenic, lignoceric, and linoleic. <i>P. macroloba</i> seeds have important anatomical characteristics for their circumscription in Leguminosae and also in Caesalpinioideae, and their oil is rich in fatty acids essential to the human diet, providing many benefits to the human health, such as fatty acids belonging to the omega family (linoleic, oleic).</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2023 ","pages":"1446972"},"PeriodicalIF":4.0,"publicationDate":"2023-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10701076/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138800161","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}