{Reference Type}: Journal Article

{Author}: Mohamed Neifar；Atef Jaouani；Amani Ayari；Olfa Abid；Hichem Ben Salem；Abdellatif Boudabous；Taha Najar；Raoudha Ellouze Ghorbel

{Year}: 2013

{Title}: Improving the nutritive value of Olive Cake by solid state cultivation of the medicinal mushroom Fomes fomentarius

{Tag}: 0

{Star}: 0

{Volume}: 91

{Issue}: 1

{Pages}: 110-114

{ISBN/ISSN}: 0045-6535

{Keywords}: Mushroom；Olive Cake；Animal feed；Digestibility；Solid state fermentation

{Abstract}:Olive Cake (OC) generated by the olive oil industries, well implanted in Tunisia, represents a major disposal and potentially severe pollution problem. This work presents the study of bioconversion of OC in solid state fermentation with the medicinal mushroom, Fomes fomentarius so as to upgrade its nutritional values and digestibility for its use as ruminants feed. The fungus was cultured on OC for 7–30 d, and subsequently the chemical composition, lignocellulolytic enzyme activities and in vitro digestibility of the resultant substrate were determined. The results obtained showed an increase in the crude protein ranging from 6% to 22% for the control and for treated OC, respectively. Significant (P < 0.05) decreases in the values of neutral detergent fiber (hemicelluloses, cellulose and lignin), acid detergent fiber (lignin and cellulose) and acid detergent lignin were detected (23%, 13% and 10%, respectively). The estimated in vitro digestibility improved from 9% (control) to 25% (treated OC). The present findings revealed F. fomentarius to be an efficient organism for lignocellulolytic enzymes production and simultaneous enhancement in crude protein and in vitro digestibility of OC.

{Database Provider}: Web of Sciencedirect

{Language}: English

{Reference Type}: Journal Article

{Author}: Jyoti Tripathi；Suchandra Chatterjee；Jasraj Vaishnav；Prasad S Variyar；Arun Sharma

{Year}: 2013

{Title}: Gamma irradiation increases storability and shelf life of minimally processed ready-to-cook (RTC) ash gourd (Benincasa hispida) cubes

{Tag}: 0

{Star}: 0

{Volume}: 76

{Issue}: 0

{Pages}: 17-25

{ISBN/ISSN}: 0925-5214

{Keywords}: Minimal processing；Modified atmosphere packaging；Gamma irradiation；Hurdle technology；Ash gourd

{Abstract}:Radiation treatment in a dose range of 0.5–2.5 kGy in combination with low temperature storage (4–15 °C) was attempted for improvement in shelf life of ready-to-cook (RTC) ash gourd (Benincasa hispida). Parameters such as microbial load, color, firmness and sensory attributes were monitored during storage. Optimum processing conditions (2 kGy; 10 °C) resulted in improved shelf life of seven days compared to the non-irradiated controls. Total bacterial count of 1.57 × 103 CFU/g was recorded at the end of storage period (12 d). Higher total phenolic content and total antioxidant activity was observed in irradiated samples as compared to control. Irradiated samples had total phenolic content of 103.3 ± 5.2 mg kg−1 and total antioxidant activity of 384.2 ± 9.7 mg kg−1 while corresponding values for control samples were 67.8 ± 5.4 and 115.5 ± 7.0 mg kg−1 at the end of storage period. Irradiated samples (2 kGy) showed excellent sensory and visual qualities during entire storage period.

{Database Provider}: Web of Sciencedirect

{Language}: English

{Reference Type}: Journal Article

{Author}: Hasan Hüseyin Doğan

{Year}: 2013

{Title}: Evaluation of phenolic compounds, antioxidant activities and fatty acid composition of Amanita ovoidea (Bull.) Link. in Turkey

{Tag}: 0

{Star}: 0

{Volume}: 31

{Issue}: 1

{Pages}: 87 - 93

{ISBN/ISSN}: 0889-1575

{Keywords}: Mushrooms；Food analysis；Food composition；Amanita ovoidea；Antioxidant capacity；Fatty acids；Human health；Radical scavenging；Turkey

{Abstract}:Antioxidant capacity of Amanita ovoidea (Bull.) Link. was studied by using the methods of scavenging effect on DPPH radicals, β-carotene–linoleic acid assay, reducing power and estimation of phenolics. Seven phenolics of A. ovoidea methanolic extract were analysed by high performance liquid chromatography (HPLC), and 3 of them were determined as p-coumaric acid, cinnamic acid and ferulic acid. Additionally, the total phenolic content of A. ovoidea was estimated at 0.53 mg/g concentration. The scavenging effect of A. ovoidea on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals was measured as 36.4% at 0.5 mg/mL, and its reducing power was 0.36 mg/mL at 1.2 mg/mL. IC50 values were determined as 0.79 mg/mL for A. ovoidea, 0.36 mg/mL for BHA and 0.41 mg/mL for BHT. The fatty acids were estimated via the method of gas chromatography analysis; 37 different fatty acids were found in A. ovoidea. Oleic acid (58.8%) was the dominant component, and the other major components were linoleic acid (18%), palmitic acid (15.8%) and stearic acid (5.4%). The results demonstrated that A. ovoidea shows antioxidant activity and contains a number of fatty acids important for human health. A. ovoidea can thus be recommended as a source of natural antioxidants and fatty acids.

{Database Provider}: Web of Sciencedirect

{Language}: English