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The goal of this study was to screen different extracts of
medicinal plants for their phenolics profile and antioxidant
activities. Antiradical properties of the plant extracts were
compared using stable DPPH . Generally, ethanolic extracts had the
strongest antiradical activities followed by ethyl acetate and
finally hexane extracts. The ethanolic extracts of different plants
were also markedly effective in inhibiting the oxidation of
linoleic acid and the subsequent bleaching of -carotene in
comparison with the control. The content of phenolic compounds
(mg/g) in different extracts expressed in gallic acid equivalents
(GAE), varied between 1.2 and 15.3. In all plant samples ethanolic
extracts contained the highest levels of total phenolics and total
flavonoids followed by ethyl acetate extracts and finally hexane
extracts. The results are important for using those plants in
different food and pharmaceutical applications.
The objective of the current study was to investigate the effect of
different blended vegetable oils having different levels and
profiles of polyunsaturated fatty acids (PUFA) on
hypercholesterolemia by analyzing the changes of lipid profile in
high cholesterol diet fed rats. Rats fed blended oils showed
significantly lower levels of total cholesterol (TC), total
triacylglycerol (TG) and total low density lipoprotein (LDL)
cholesterol as well as higher levels of high density lipoprotein
(HDL) cholesterol in comparison with animals fed HCD and
cholesterol free diet (CFD). Thus, oil blends under study may be
useful formulations for the treatment of hypercholesterolemia. In
addition to improving the lipid profile by lowering TC, TG and LDL
and increasing HDL, blending of vegetable oils can result in an
economic advantage of lower prices.
Refining High Acid Olive Oil. The world production of olive oil
reach 2,800,000 ton and 98% of this production is to be found in
the Mediterranean Basin, where this agricultural system has been
developing for thousands of years, characterized by its adaptation
to the environment and its empiricism. Virgin olive oil is consumed
unrefined, although a great proportion of the olive oil produced
has to be refined to render it edible. Refining treatments are
needed to remove or reduce the content of minor substances that may
affect oil quality, such as phospholipids, FFA, pigments,
peroxides, traces of metals, herbicides and volatile components.
Phenolic compounds are among the substances eliminated during the
different refining steps. At present, three types of olive oils are
intended for refining: lampante olive oil, olive pomace oil and
second centrifugation olive oil. Lampante olive oil is obtained
from fruits by mechanical means, but it has undesirable
organoleptic or chemical characteristics that make it unfit for
consumption. The objective of the present work was to improve the
quality of high-free fatty acid olive (HFFAO) oil.
There has been a growing interest in food components which may
inhibit the oxidation process and are capable of counterbalancing
free radical activities that cause many harmful diseases. The best
way to prevent these diseases is consumption of an optimal diet
containing fruits and vegetables. Goldenberry fruit should attract
great interest because of their nutritional and antioxidant
properties. The fruit can be very interesting candidate for the
processing of new functional products. The development of adequate
agrotechnical and storage practices, can make this fruit a
promising profitable crop. This book provide useful information for
the industrial application of goldenberry berries and fruit
by-products. This will be important as an indication of the
potentially nutraceutical and economical utility of goldenberry as
a new source of bioactive phytochemcials and fruit oils.
Starch is an important determinant for the texture of many
foodstuffs, and it is widely used in industrial applications as a
thickener, stabilizer, gelling agent, and adhesive. The effects of
starch are related to its gelatinization and retrogradation. The
demand for increased performance of applications points out the
limitations of starch. Modified starches were developed to overcome
these shortcomings. The modification processes aim at changing the
properties and the integrity of the starch granule, in order to
modify its behavior in terms of gelatinization, and retrogradation.
In the current research various types of starches (corn, rice and
potato), corn amylase and corn amylopectin were phosphorylated, and
their physicochemical properties were investigated. Modified starch
with novel properties is anticipated to be used in many functional
foods and pharmaceuticals. Biodegradable films were formulated from
native and modified starch, and their solubility's and
biodegradable properties were investigated. Successful application
of modified starch-based films in plastic manufacturing provides a
number of benefits including clean environment, and cost savings.
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