کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5137138 | 1494533 | 2017 | 10 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Development and evaluation of African star apple (Chrysophyllum albidum) based food supplement and its potential in combating oxidative stress Development and evaluation of African star apple (Chrysophyllum albidum) based food supplement and its potential in combating oxidative stress](/preview/png/5137138.png)
- African star Apple based food supplement with general acceptability was developed.
- 5-Hydroxylmethylfurfural was the dominant Bioactive observed.
- Supplement significantly (p â¤Â 0.05) reduced oxidative stress marker (malondialdehyde).
- Activities of antioxidant enzymes were largely boosted by the Food supplement.
- Rising intake of supplement positively correlated with Hepatoprotective activity.
Africa Star apple (ASA) remains under-utilized. Development into an acceptable food supplement (FS) with anti-stress potentials has not been explored.ASA were washed, de-pulped, oven-dried (65 °C, 18 h) and milled (â¤180 µm). Possible bioactives were investigated using Gas-Chromatography Mass-Spectrometry. Blending with pre-gelatinized starch (pulp:starch, 7:3) followed, yielding the FS. Chemical parameters and sensory attributes were determined. Impact on oxidative stress marker - malondialdehyde (MDA) and antioxidant enzymes (superoxide dismutase and catalase) were monitored in Rats stressed and fed FS.FS had predominantly 5-Hydroxymethylfurfural (0.58 mg/kg) with high free radical scavenging capacity (DPPH, 86.23%). Mean Sensory (taste) scores for food supplemented with FS (5.5 ± 1.17) compared favourably with the unsupplemented (6.2 ± 1.03). MDA was lower (0.92 ± 0.04nmole/ml) in Rats stressed and fed the FS when compared to exclusively stressed groups (2.28 ± 0.09nmole/ml). FS also significantly (P = 0.05) enhanced (36-109%) the activities of antioxidant enzymes.An acceptable FS with good anti-stress potential has been developed to further expand the utilization for ASA.
Journal: Journal of Functional Foods - Volume 33, June 2017, Pages 376-385