Chemical, Nutritional and Antioxidant Characteristics of Different Food Seeds
نویسندگان
چکیده
منابع مشابه
Evaluation of Chemical, Nutritional and Antioxidant Characteristics of Roselle (Hibiscus sabdariffa L.) Seed
Background and Objectives: Roselle (Hibiscus sabdariffa L.) is one of the valuable plants grown in tropical and subtropical regions such as some parts of Iran. Roselle calyces are commonly used to make herbal tea as well as a natural food color additive. However, Roselle seeds are usually discarded as by–products, while they can be used as a source of nutritious and functional compo...
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The chemical composition, main physicochemical properties, and nutritional value of seed flour and seed oil of Lannea kerstingii were studied. The results indicated that seeds contained 3.61% moisture, 57.85% fat, 26.39% protein, 10.07% carbohydrates, and 2.08% ash. Potassium was the predominant mineral, followed by magnesium and calcium. The essential amino acids were at higher levels than the...
متن کاملFood bank users: sociodemographic and nutritional characteristics.
BACKGROUND The continued expansion of food assistance programs makes it important to examine the sociodemographic characteristics and nutritional profiles of people relying on this service. The authors undertook such a study in a large urban centre. METHODS A total of 490 food bank users were randomly selected from a stratified random sample of 57 urban food banks in Montreal. A questionnaire...
متن کاملAntioxidant Properties of Different Fruit Seeds and Peels
The objective of the investigations performed was to assess the antioxidant properties of the seeds and peels of selected fruits. The antioxidant activity as well as total polyphenol and tannin content were determined. The results obtained revealed essential diversities of the analysed parameters among the material examined. The peels were characterized by higher ability to scavenge free radica...
متن کاملantioxidant and antimicrobial activity of allium jesdianum extract
چکیده بررسی فعالیت ضد اکسیدانی و ضدمیکروبی عصاره گیاه بن سرخ (allium jesdianum) به کوشش: زهرا مقیمی هدف از این تحقیق بررسی میزان ترکیبات فنولی کل، ترکیبات فلاوونوئیدی کل، فعالیت ضداکسیدانی و ضدمیکروبی عصاره ی گیاه تازه و خشک بن سرخ بود. استخراج عصاره به روش های غوطه وری، استفاده از همزن مغناطیسی، دستگاه مایکروویو، امواج فراصوت و گرمادهی مقاومتی و با استفاده از متانول، اتانول و آب به عنوا...
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ژورنال
عنوان ژورنال: Applied Sciences
سال: 2020
ISSN: 2076-3417
DOI: 10.3390/app10051589