Food Research最新文献

{"title":"Effect of carboxymethyl cellulose and xanthan gum on the quality of gluten-free\u0000cookies from rice varieties with different amylose contents","authors":"D.T.A. Nguyen, T.T.H. Nguyen, T.P.L. Huynh, T.P.L. Duong, M.T. Nhan","doi":"10.26656/fr.2017.8(4).368","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).368","url":null,"abstract":"Amylose and hydrocolloids may influence the rheology of dough and quality parameters\u0000of gluten-free cookies. The present study addresses an aspect of the effect of rice varieties\u0000(IR50404, Song Hau and Jasmine) and hydrocolloids (hydrocolloids (carboxymethyl\u0000cellulose, CMC, and xanthan gum, XG) with concentrations from 1.0 to 3.0% on rice\u0000cookie quality parameters (moisture content, water activity, density, expansion ratio,\u0000hardness and sensory value). The results noted that amylose content of rice varieties\u0000mainly influenced the hardness, expansion and thickness of cookies. The CMC was\u0000strongly and positively correlated with hardness while XG had a sharply positive relation\u0000with hardness, expansion ratio and water activity of cookies. Their interaction contributed\u0000mainly to the density of the rice cookie. The most appropriate hydrocolloid contents were\u00002% of CMC and 1% of XG for making good quality cookies from the Song Hau rice\u0000variety with medium amylose content.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"5 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141796980","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":"Iron deficiency and anemia among adolescent girls in Banten, Indonesia: a cross\u0000-sectional study","authors":"G. K. Aji, N. Laily, W. WIdarsih, Muhamaludin, F. Illaningtyas, I. Sukarti, W. E. Widodo, I. Susanti, K. Komariyah, R.D.E. Widjayanti","doi":"10.26656/fr.2017.8(4).339","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).339","url":null,"abstract":"Anemia is diagnosed when the hemoglobin level is below the World Health\u0000Organization’s (WHO) normal value based on age and gender. Adequate hemoglobin can\u0000be synthesized if the iron supply is sufficient. Studying iron status (hemoglobin and\u0000ferritin), thus, in adolescent girls, the next age group that will possibly experience\u0000pregnancy, is necessary to be performed. A cross-sectional study was performed in\u0000Banten, Indonesia. A total of one hundred fifty-eight girls were recruited and joined the\u0000study. Blood was drawn, and iron status (ferritin and hemoglobin) was analyzed. In\u0000addition, respondents’ characteristic was obtained through direct interviews. Weight and\u0000height were determined to calculate the Z-scores of BMI-for-age using WHO AnthroPlus\u0000software. A total of one hundred fifty-two respondents were analyzed, excluding 6\u0000respondents due to an infection condition, resulting in an average age of 16.04±1.00 years\u0000old and an average z-score BMI-for-age of -0.32. The study revealed that anemia\u0000prevalence was 44.7%, 55.4% of whom had iron deficiency. Another result showed that\u0000the prevalence of iron deficiency was 36.8% among all respondents. In addition, chisquare analysis showed a relationship between anemia and iron deficiency status with an\u0000OR ratio of 4.083 (2.029-8.217, p = 0.000). Correlation analysis unveiled that a medium\u0000coefficient between hemoglobin and ferritin levels was observed (r = 0.497, p = 0.000).\u0000Iron deficiency in adolescent girls enhances the risk of progressing anemia. Thus,\u0000increasing iron consumption through food and supplementation might tackle iron\u0000deficiency and anemia.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"6 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141796362","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":"Bioactivities of black soldier fly larvae protein hydrolysate","authors":"Ferdinand, F.C. Saputra, D. Lestari, A. Pakpahan, M.T. Suhartono","doi":"10.26656/fr.2017.8(4).356","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).356","url":null,"abstract":"One of the potential insects for feed and food sources is the Black Soldier Fly (BSF)\u0000(Hermetia illucens). The BSF originated in South America and has now spread to many\u0000tropical countries. The BSF larvae (BSFL) had attracted much attention due to their good\u0000nutrient content and were recently reported as having useful bioactivities. BSFL has been\u0000widely used as feed and has been found to reduce bad smells associated with the growth of\u0000pathogenic microbes. The high protein content in BSFL is advantageous in the production\u0000of bioactive peptides. This research aimed to extract and hydrolyze the protein from BSFL\u0000with protease enzyme to produce protein hydrolysate or peptides with antioxidant and\u0000antibacterial activities. The antioxidant activity was measured using DPPH and FRAP,\u0000while the antibacterial was analyzed using the agar well diffusion method. BSFL was\u0000hydrolyzed with bromelain extracted from pineapple or commercial enzyme (Enzyplex).\u0000The IC50 shown by protein hydrolysate was 9.43±0.84% (v/v) or 0.72 mg/mL. The FRAP\u0000value was 521.21±264.53 µM for BSFL protein without enzyme addition, 792.14±291.02\u0000for BSFL with the addition of bromelain, and 5,352.114±861.99 µM for BSFL with the\u0000addition of Enzyplex. The addition of bromelain increased the FRAP value 1.2 times,\u0000while the addition of Enzyplex increased the FRAP value 10.2 times. The antibacterial\u0000activity indicated that protein hydrolysate with phosphate buffer pH 8 at 50℃ and 24 hrs\u0000incubation showed the highest antibacterial activity to the lowest are Vibrio cholerae,\u0000Bacillus cereus and Staphylococcus aureus, respectively. The results suggest that BSFL\u0000has antibacterial and antioxidant bioactivities using bromelain extracted from pineapple\u0000and Enzyplex, a commercial enzyme that contains protease, lipase and amylase. Using\u0000Enzyplex as an enzyme to hydrolyze BFSL shows a very high antioxidant capacity\u0000compared to bromelain as an enzyme. This suggests that more protein and other\u0000macromolecules contribute to the antioxidant capacity. Using bromelain as an enzyme to\u0000hydrolyze BSFL, shows that BSFL peptide has higher antibacterial activity in gramnegative bacteria.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"6 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141796460","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":"Chia seed oil microencapsulated by spray-drying: optimization and\u0000microcapsules characteristics","authors":"L. Cuevas-Glory, D.G. Rosel-Sosa, M.E. Ramirez-Ortiz, S. Gallegos-Tintoré, Y.A. Chim-Chi, L. Chel-Guerrero, D. Betancur-Ancona","doi":"10.26656/fr.2017.8(4).428","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).428","url":null,"abstract":"A current trend in food research is the development of beneficial health products that\u0000could help to decrease certain risks of diseases. The chia seed (Salvia hispanica L.) oil is a\u0000proven source of essential fatty acids (omega-3), which can help to prevent cardiovascular\u0000diseases. In this study, chia seed oil was characterized and fatty acids were identified\u0000before and after the spray-drying process. A 32\u0000factorial design with response surface\u0000methodology was utilized for chia seed oil spray drying experiments. Statistic design\u0000factors and levels were as follows: gum arabic: maltodextrin mixture (GA:MD) (1:1, 1:2\u0000and 1:3 w/w) and drying temperatures (DT) (140, 160, and 180°C). A total of 67.9% of\u0000unsaturated fatty acids were found in raw chia seed oil and 65.7% in microencapsulated\u0000oil. The optimal parameters for the spray drying process were as follows: GA:MD 51:1\u0000and DT, 180°C; powder yield rate, 49.5% (w/w), mean size of particles 129 µm, and\u0000sphericity coefficient of 0.11. Microcapsules tended to demean over time, changing their\u0000color, and producing agglomerate, which decreased their flowing capacity. On the other\u0000hand, the product was easier to handle, the oil was protected from heat and moisture\u0000conditions, and the microencapsulation process provided stability to the oil's active\u0000substances, such as omega-type fatty acids.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"4 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141796958","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":"Physicochemical characteristics of jack bean (Canavalia ensiformis (L.) DC.)\u0000milk, a non-dairy milk alternative developed using various pretreatment\u0000methods","authors":"Virly, A. M. Sutedja, C.Y. Trisnawati, V. C. Kaharso, F. Ivana, K. Asali","doi":"10.26656/fr.2017.8(4).382","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).382","url":null,"abstract":"The endeavor to turn jack bean (Canavalia ensiformis (L.) DC.) into jack bean milk faced\u0000a challenge regarding its hard skin, which makes pretreatment of the jack bean before\u0000processing essential to soften and ease the dehulling of beans, as well as aid the grinding\u0000process. However, different pretreatment methods influence the characteristics of treated\u0000jack beans and jack bean milk as the final product. This study, thus, aimed to investigate\u0000the effect of different jack bean pretreatment methods such as soaking in NaHCO3\u0000solution (P1), soaking in hot water (95℃) (P2), and a combination of boiling and soaking\u0000in water (P3), on the physicochemical properties of jack bean milk. Jack bean milk was\u0000prepared by subjecting jack beans to pretreatment, dehulling, wet grinding, filtering, and\u0000heating before proceeding with analyses based on proximate composition, phase behavior,\u0000color and viscosity. The results demonstrated that P2 produced the highest protein\u0000(7.01±0.11%), fat (0.10±0.00%), and ash contents (0.11±0.00%) of jack bean milk. P1\u0000yielded higher protein and ash contents of jack bean milk than that of P3, while no\u0000significant differences in fat contents were discovered in both P1 and P3. Besides, a slight\u0000difference in carbohydrate contents was found among all treatments, ranging from 1.17 to\u00001.20%. The phase behavior and color analyses showed P1 and P2 to significantly generate\u0000higher colloidal stability and whiteness index value of jack bean milk than P3. In addition,\u0000jack bean milk from P2 possessed the highest viscosity value of 48.1±1.4 cP, followed by\u0000P1 (28.6±0.6 cP) and P3 (12.6±0.5 cP). Accordingly, the recent study proposes the\u0000pretreatment of soaking in hot water (95℃) to be applied in jack bean milk processing and\u0000provides new insights into how pretreatment methods affect the characteristics of plantbased milk products.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"35 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141808536","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":"Anti-fatigue activity on male mice of 70% ethanol and aqueous extract of Rusa\u0000unicolor antler from East Kalimantan","authors":"R. Widyowati, S. Suciati, D. M. Haryadi, H. Chang, I. N. Suryawan, N. Tarigan, I. Sholikhah","doi":"10.26656/fr.2017.8(4).357","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).357","url":null,"abstract":"Energy supply issues, ATP+PC, anaerobic glycolysis, product accumulation, lactic acid,\u0000mechanical failure of muscles to contractions and nervous system changes contribute to\u0000fatigue. The goal of this study was to determine whether 70% ethanol and aqueous\u0000extracts of Rusa unicolor antler from East Kalimantan, Indonesia, can reduce fatigue in\u0000male mice. A total of sixty-four male mice aged 2-3 months (20-30 g) were randomly\u0000assigned to eight groups (negative control, positive control and 3 doses of treatments for\u0000each extract). After that, the swimming endurance time was assessed, and blood glucose\u0000levels were measured before and after the test. Mice's tiredness is demonstrated by their\u0000head remaining submerged for 4-7 s while their tails and legs are stretched. One-way\u0000ANOVA was used to statistically analyze the data. The results showed that there were\u0000significant differences between all treatments with the negative control group (p<0.05). At\u0000a dose of 1.3 mg/kg BW of 70% ethanol and aqueous extract of Rusa unicolor antlers\u0000were able to maintain the stamina of male mice in swimming for 2 hrs 37 mins. Both\u0000extracts improve endurance training, delay tiredness, and promote recovery after exercise.\u0000Hence, Rusa unicolor antler extract can significantly improve athletic ability and facilitate\u0000recovery after exercise in male mice by increasing endurance training capacity and\u0000delaying tiredness.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"12 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141807789","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":"A perspective on the in vitro tissue culture of red ginger and its impact on\u0000antioxidant activity","authors":"D. Widyastuti, T. Nuringtyas, D. Santosa, A. Rohman","doi":"10.26656/fr.2017.8(4).324","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).324","url":null,"abstract":"Red ginger (Zingiber officinale var. rubrum) is one of the ginger varieties grown in\u0000Indonesia and Malaysia. Like other varieties of ginger, red ginger has been widely used as\u0000a traditional herbal medicine in Indonesia. The antioxidant activity of red ginger is\u0000suggested to be higher than other ginger varieties due to anthocyanin, which provide a red\u0000-coloured rhizome. The amount of red ginger bioactive compounds is different due to its\u0000cultivation place, cultivation method, and processing method. Difficulties of conventional\u0000vegetative propagation of red ginger have to be overcome with other appropriate\u0000techniques. One of the potential techniques as suitable methods for red ginger cultivation\u0000is in vitro tissue culture. This technique may produce pathogen-free ginger plantlets with a\u0000variation of bioactive compounds. In vitro tissue culture also provides higher total\u0000phenolic content related to higher antioxidant activity in elicited ginger callus. The best\u0000elicitor that yielded the highest antioxidant activity in ginger callus is yeast extract 100\u0000mg/L. With that condition, in vitro tissue culture is still promising as an alternative\u0000cultivation method for red ginger to promote uniform, sterile and controlled plantlet with\u0000targeted bioactive compounds as the researcher urges.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"53 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141807525","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":"Assessment of vitamins and minerals of rats fed with plantain-maize pudding\u0000prepared using edible plant leaves and metallic plates","authors":"J. Okpoghono, U. B. Igue, F.E. Isoje, S.U. Okom, A. A. Seigha, M. Erorun","doi":"10.26656/fr.2017.8(4).359","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).359","url":null,"abstract":"Cooking materials are important factors that basically intended to provide covering,\u0000protection and consumers’ choice of food products. The objective of the study was to\u0000determine the vitamin profile and minerals in the serum of rats fed maize-plantain pudding\u0000cooked using different leaves and metallic plates. Different maize-plantain pudding\u0000samples were prepared using plantain and maize flour blended together 1:1 ratio. In the\u0000animal study, thirty rats were divided into six groups of five rats each. Rats in Group A\u0000served as control. Group B rats were given Tween 80. Rats in Groups C, D, E and F were\u0000fed pudding prepared using plantain leaves, ginger leaves, aluminium plates and cast iron\u0000plates respectively. The rats in each group were allowed free access to feed and clean\u0000drinking water throughout the period of the experiment for 28 days. Mineral analysis was\u0000done using an atomic absorption spectrophotometer. Vitamin profile was determined\u0000using high performance liquid chromatography (HPLC). The results showed that serum\u0000minerals (calcium, potassium, magnesium, sodium, iron and phosphorus) and total vitamin\u0000content were significantly higher in rats fed with pudding prepared using ginger leaves\u0000when compared with plantain leaves, cast iron plate and aluminium plate. The serum iron\u0000content was significantly higher in rats fed pudding prepared using cast iron plate\u0000compared to other groups. Therefore, the use of locally accessible and consumable leaves\u0000and cast iron plates or utensils may be encouraged in diet preparation","PeriodicalId":502485,"journal":{"name":"Food Research","volume":" 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141822954","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":"Increasing enzymatic saccharification of saccharide polymers in lignocellulosic\u0000biomass with subcritical water treatment","authors":"N. Kusumawati, S. H. Sumarlan, E. Zubaidah, A. K. Wardani","doi":"10.26656/fr.2017.8(4).041","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).041","url":null,"abstract":"Oil palm trunk (OPT) is one of the wastes from logging oil palm trees that are no longer\u0000productive. OPT contains cellulose, hemicellulose, and lignin, which can be hydrolyzed to\u0000produce fermentable sugar and further converted into biofuel and value-added chemicals for\u0000food ingredients such as xylitol, lactic acid, dietary fiber, prebiotics, and compounds for\u0000food packaging. The OPT pretreatment aims to break down the recalcitrant by breaking\u0000down the lignin bonds to increase the efficiency of enzymatic hydrolysis of\u0000polysaccharides. This study aimed to apply the pretreatment with the subcritical water\u0000(SCW) method at 170℃, 400 psi, for 20 mins on OPT samples and confirm the\u0000achievement of the delignification objective in the samples by conducting chemical\u0000component analysis and observing changes in the X-ray diffraction (XRD) and Fourier\u0000transform infrared spectroscopy (FTIR) spectra of raw OPT samples and which has been\u0000given pretreatment and enzymatic saccharification analysis. The findings from the study\u0000revealed that pretreatment with the SCW method reduced the levels of lignin and\u0000hemicellulose by 30.43% and 42.53%, respectively, while the percentage of cellulose\u0000increased by 50.34%. XRD and FTIR spectroscopy analysis also revealed the change in the\u0000structure of the pretreated OPT. The total reducing sugar of the OPT samples after\u0000enzymatic hydrolysis increased in the pretreated sample, which was 11 g/g, compared to the\u0000raw OPT, which was 8 g/g. SCW pretreatment method at 170°C, 400 psi, for 20 mins was\u0000able to give a delignification effect and increase saccharification in enzymatic hydrolysis of\u0000OPT.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"119 30","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141820735","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":"Assessment of the ethanolic extract of Coccinia grandis on in vitro antityrosinase and anti-inflammatory activities and its active chemical\u0000determination","authors":"C. Chuchote, P. Somwong","doi":"10.26656/fr.2017.8(4).427","DOIUrl":"https://doi.org/10.26656/fr.2017.8(4).427","url":null,"abstract":"Cucurbitaceae plants have figured prominently in the world as edible medicinal plants,\u0000supplying essential elements and minerals to support human health and prevent some\u0000diseases caused by malnutrition. Coccinia grandis (L.) Voigt, also known as the ivy\u0000gourd, is one of the most popular cucurbitaceous plants that has spread throughout the\u0000tropics. For a long time, the plant has been cultivated as a food crop, and its aerial parts\u0000have been used as nutritious vegetables. Coccinia grandis extract has been scientifically\u0000reported to be efficient in various pharmacological investigations such as antioxidant,\u0000antimicrobial, and cell proliferative properties, and it was recently affirmed as a potential\u0000medicinal herb with antidiabetic properties. This suggests that developing plant extracts as\u0000functional ingredients in food and medicine is more advantageous. Thus, the goal of this\u0000study was to elaborate on previously unreported pharmacological activities as well as to\u0000identify the active phytochemical compound responsible for their action. In this study, C.\u0000grandis ethanolic extract was confronted with a variety of in vitro biological assays,\u0000including tyrosinase inhibition activity and anti-inflammatory activity. When compared to\u0000the positive controls, the plant extract displayed remarkable anti-tyrosinase activity with\u0000an IC50 value of 0.29±0.06 mg/mL and anti-inflammatory activity with an IC50 value of\u00009.63±1.10 mg/mL. The active triterpenoid compound lupeol was found in the sample at a\u0000level of 18.87±0.79 mg per 100 g of dry extract, as shown by the HPLC profile of the\u0000extract. The current study demonstrated the presence of an active chemical in C. grandis\u0000extract, which could support the prospect of integrating this extract into herbal food\u0000products that become beneficial to health.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":" 711","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141823739","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}