通过降低高脂膳食大鼠体内丙二醛(MDA)水平和提高超氧化物歧化酶(SOD)活性,将黄精(Zingiber cassumunar Roxb.)-紫甘薯基饼干配制成抗氧化剂

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Nurkhasanah Mahfudh, Wahyu Yuliana Solikah, Nanik Sulistiyani, Ika Dyah Kumalasari, Zainul Amiruddin Zakaria
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引用次数: 0

摘要

在功能性食品中添加抗氧化剂是预防氧化应激的一种很好的饮食方法。本研究旨在创造一种新的饼干配方,以黄芩(Zingiber cassumunar,ZC)和紫甘薯(PSP)为主要成分,生产一种具有抗氧化特性的功能性食品。目前的工作包括进行试验和实施优化技术,以获得三种不同的饼干配方,即 F1(ZC 0.75 克:PSP 5.25 克)、F2(ZC 0.45 克:PSP 5.55 克)和 F3(ZC 0.28 克:PSP 5.72 克)。三种配方的近似分析均符合印尼国家标准(SNI)的饼干标准,其中包括水分含量、灰分、脂肪、蛋白质、粗纤维和金属残留物等参数。由于 F3 饼干质量上乘,因此被选为后续实验的测试饼干。以每 200 克体重 1.94 克的剂量给以高脂肪饮食的大鼠喂食 F3 饼干 28 天后,丙二醛水平大幅下降(p < 0.05),平均值为 2.17 ± 0.22 nmol/mL。此外,这种干预还提高了超氧化物歧化酶的活性,平均值为 72.95 ± 3.06%。F3 饼干表现出了良好的抗氧化潜力。这可作为在可能的商业化之前进一步进行人体临床试验的基础。有必要进一步研究饼干的配方,尤其是水分、灰分和粗纤维含量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Formulation of Zingiber cassumunar Roxb.-purple sweet potato-based biscuit as antioxidant by decreasing malondialdehyde (MDA) level, and increasing superoxide dismutase (SOD) activity in high-fat-diet-fed rats
Incorporating antioxidants in functional foods represents an excellent dietary approach to prevent oxidative stress. The present work aimed to create a novel formulation of biscuits using a combination of Zingiber cassumunar (ZC) and purple sweet potato (PSP) as the main ingredients, in producing a functional food product that possesses antioxidant properties. The present work involved conducting trials and implementing optimisation techniques in order to obtain three distinct biscuit formulations, namely F1 (ZC 0.75 g: PSP 5.25 g), F2 (ZC 0.45 g: PSP 5.55 g), and F3 (ZC 0.28 g: PSP 5.72 g). The proximate analysis of the three formulations met the Standard Nasional Indonesia (SNI) criteria for biscuits, which encompassed parameters such as moisture content, ash, fat, protein, crude fibre, and metal residue. The F3 biscuits were chosen as the test biscuits in subsequent experiments due to their superior quality. The administration of F3 biscuits at a dosage of 1.94 g per 200 g of body weight to rats fed with high-fat diet for 28 d resulted in a substantial reduction (p < 0.05) in malondialdehyde levels, with a mean value of 2.17 ± 0.22 nmol/mL. Additionally, this intervention improved superoxide dismutase activity, with a mean value of 72.95 ± 3.06%. The F3 biscuits demonstrated promising antioxidant potential. This could serve as a basis for further clinical trials in humans before its potential commercialisation. Further investigation into the formulation of the biscuit is necessary, especially concerning the moisture, ash, and crude fibre levels present.
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来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
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