Defatted kenaf seed meal (DKSM): Prospective edible flour from agricultural waste with high antioxidant activity (original) (raw)
Related papers
Functional and Nutritional Properties of Kenaf Seed
This study investigated the functional and nutritional properties of Kenaf seed. Kenaf seed powder was subjected to nutritional and biochemical analyses. The results showed that Kenaf seed contained 24.93% crude protein, 18.94% fat, 13.45% fibre, 4.5% ash, 5.01% moisture and 33.1% carbohydrate. Kenaf seed recorded appreciable level of Na, Ca, Mg, P, and Fe. The kenaf seed extract had appreciable reducing potential. Kenaf seed contained 1.3% flavonoid and 381mg GAE/g total phenol. The observations of this study present Kenaf seed as a source of antioxidants. Therefore, agro wastes such as Kenaf seed can be harnessed into valuable products.
Antioxidant activity of phenolics-saponins rich fraction prepared from defatted kenaf seed meal
2014
The current study is aimed to determine the antioxidant properties of crude ethanolic extract (CEE) of defatted kenaf seed meal (DKSM) and its derived n-butanol (BF) and aqueous (AqF) fractions. Spectrophotometric assays showed that BF contained the highest amount of phenolic compounds and saponins, followed by CEE and AqF (p < 0.05). Similarly, HPLC-DAD analysis revealed that level of all the detected predominant phenolic compounds was significantly higher in BF (p < 0.05). Through multiple antioxidant assays, BF exhibited higher antioxidant activity than CEE and AqF, except for iron chelating activity (p < 0.05). Antioxidant activity of CEE and fractions were strongly correlated to their phenolic and saponin contents. This study showed that phenolic compounds and saponins could be extracted and partially purified simultaneously from DKSM by employing a simple alcoholic extractionefractionation procedure. High antioxidative phenolicsesaponins rich fraction from DKSM is a potential active ingredient that could be applied in nutraceuticals, functional foods as well as natural food preservatives.
Alternative Dietary Fiber Sources from Kenaf (Hibiscus cannabinus L.) Seeds and Their by-Products
J. Gizi Pangan,Volume 17, Number 3 , 2022
This study evaluates the macronutrients and Dietary Fiber (DF) of kenaf seeds and their secondary byproducts to promote food sustainability and support the zero-waste concept. The first part concentrates on macronutrients and potential DF sources of kenaf seeds and their by-products, i.e., kenaf seed meals and dregs. Following this, the DF from the most probable source was fractionated to quantify its composition. The results showed that the macronutrients of kenaf seeds are comparable to other commercial oilseeds such as soybean, almond, and hemp seeds. Additionally, the secondary by-products could be reused as DF sources. It was found that the kenaf seed by-products had 20.63-35.08% DF contents which were comparable to soybean by-products. Moreover, the fractionation of DF from kenaf seed dregs showed that the DF comprised 1.86%, 1.01%, 6.33%, and 66.33% (dry basis) of acid-soluble pectin, calcium-bound pectin, alkali-soluble hemicellulose, and cellulose, respectively. The soluble (pectins and hemicelluloses) and insoluble (cellulose) fractions are related to the modulation of gut microbiota which have similar potential to conventional prebiotics and an excellent role in bodyweight management, respectively. These findings provide useful information for researchers and industries to venture into alternative DF sources from kenaf seeds as a value-add ingredient for functional food applications.
Turkish Journal of Agriculture - Food Science and Technology
Breadnut is an indigenous fruit commonly found in Southeast Asia. The authors recognized the potential of breadnut as a food source; thus, the study was set out to determine the proximate composition and antioxidant activity of breadnut seed flour. The sample was found to contain 75% carbohydrates, 9.07% fat, and 6.16% protein. Moreover, the flour made from breadnut yielded a DPPH scavenging activity of 97.33%, an indication of high antioxidant capacity. The flour was blended with wheat flour to investigate its functional properties. It was observed that the 50:50 breadnut seed flour and wheat flour showed potential in terms of water absorption capacity, fat absorption capacity, emulsion capacity, and foaming ability. With the rising population and threat to food and nutrition security, alternative sources must be explored. This study illustrated the potential of breadnut as a source of energy and other nutrients. More so, its functional behavior as an alternative or at least compos...
Kenaf ( Hibiscus cannabinus L .) Seed and its Potential Food Applications: A Review
Journal of Food Science
Kenaf belongs to the family Malvaceae noted for their economic and horticultural importance. Kenaf seed is a valuable component of kenaf plant. For several years, it has been primarily used as a cordage crop and secondarily as a livestock feed. The potential for using kenaf seeds as a source of food-based products has not been fully exploited. Consumers are becoming more interested in naturally healthy plant-based food products. Kenaf seed, the future crop with a rich source of essential nutrients and an excellent source of phytocompounds, might serve suitable roles in the production of value-added plant-based foods. At present kenaf seed and its value-added components have not been effectively utilized for both their nutritional and functional properties as either ingredient or major constituent of food products. This review focuses on the possible food applications of kenaf seed and its value-added components based on their nutritional composition and functional properties available in literature, with the purpose of providing an overview on the possible food applications of this underutilized seed. The review focuses on a brief introduction on kenaf plant, nutritional function, lipids and proteins composition and food applications of the seed. The review elaborately discusses the seed in terms of; bioactive components, antioxidants enrichment of wheat bread, antimicrobial agents, as edible flour, as edible oil and a source of protein in food system. The review closes with discussion on other possible food applications of kenaf seed. The need for food scientists and technologists to exploit this natural agricultural product as a value-added food ingredient is of great significance and is emphasized.
Nutritional values and cooking quality of defatted kenaf seeds yellow (DKSY) noodles
international food research journal, 2014
Kenaf (Hibiscus cannabinus) seeds have always being wasted as agricultural waste. Recent studies revealed that the seeds contain high fiber. The purpose of this study is to develop defatted kenaf seeds yellow noodles (DKSY) and assess the nutritional and physicohemical properties of the noodles. Defatted kenaf flour at 25% and 75% were used to make DKSY noodles and compared to wheat yellow noodles (Control). Fresh DKSY noodles were analyzed for their nutritional and physiochemical properties. The ash and fiber contents increased in order of Control > 25% DKSY > 75% DKSY noodles. While total phenolic contents (TPC) was found to be higher in 75% DKSY noodles (138.30 ± 1.63 mg GAE/100 g) than Control noodles. Colour (L, b) and hardness decreased in order of Control > 25% DKSY > 75% DKSY indicating that DKSY noodles developed less quality than Control noodles. However, cooking loss values were found to be in the same order while cooking values exist in the opposite order ind...
CODEN(USA): PCJHBA Chemical Composition and Antioxidant Properties of Kenari (Canarium indicum) Nut
2017
Kenari (Canarium indicum L) belongs to Burseraceae family and grows abundantly in Indonesia especially in Eastern Indonesia. The kernel is often called kenari nut. The nut contains high amount of lipid and various chemical substances, such as protein, phenolic compound, and tocopherol. The chemical composition is affected by some factors, especially area of origin. The objective of this study was to determine chemical composition and antioxidant properties of kenari nut grown in Sangihe, Minahasa, and Maluku. The results showed that the highest component of kenari nut is lipids, which account for 66.27 %, 65.93%, and 66,59 % of the nut from Sangihe, Minahasa, and Maluku respectively. The dominant fatty acid were oleic, palmitic, stearic, and linoleic. The second compound of kenari nut is protein which accounted for 14.20 %, 13.49%, and 13.38 % of nut from Sangihe, Minahasa, and Maluku respectively. The dominant amino acids were glutamate, leucine, arginine, and aspartate. Glutamate ...
Asian Food Science Journal
Kokoro, a maize-based snack was made from maize flour and supplemented with Moringa seed flour (MSS) and defatted sesame flour (DSF) flours with the aim of improving its nutritional quality. An experimental design was carried out using optimal mixture model of response surface methodology which yielded 16 formulations in which three blends in terms of the best proximate composition and the control sample (100% maize) were selected. The snacks were analyzed for proximate, mineral, amino acid composition, sensory and antioxidant properties. Proximate analysis results showed significant (p<0.05) increase in protein (9.25–24.23%), fat (15.07–35.25%), ash (2.25–4.25%) content, and energy value (508.43–607.71 KJ/ g), while crude fiber (7.58–5.80%), moisture (4.58-3.64%) and carbohydrate (61.27–26.83%) content decreased with inclusion of MSF and DSF. Potassium (4.02-5.03mg/100 g) was the predominant mineral, followed by calcium (3.31-5.41mg/100 g) and potassium (1.67-3.75mg/100 g). Glut...
International Journal of Food Properties
This study evaluated bioactive components and antioxidant properties of malted millet, soy residue "okara" and wheat flour. The flour extracts were screened for phenolic content, flavonoid content and total antioxidant capacity using standard methods. The antioxidant activities of the studied flours to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, reduce iron (111) chloride and inhibit lipid peroxidation and nitric oxide (NO) were determined spectrophotometrically and the effective concentration (IC 50) of the extract required to inhibit DPPH, lipid peroxidation and nitric oxide radical formation by 50% was obtained using linear regression analysis. Results indicated that okara flour had a significantly (p < .05) highest flavonoid content following this trend: Okara flour (48.42mg/100g) > malted millet flour (34.73mg/100g) > wheat flour (19.02mg/100g). Malted millet flour showed significantly (p < .05) highest phenol content (38.36mg/ 100g) >okara flour (26.26mg/100g)> wheat flour (21.17mg/100g). In all these assays studied, the reference antioxidant (ascorbic acid) exhibited lowest IC 50 values, while among the flour extracts, wheat flour displayed significantly (p < .05) lowest IC 50 value in DPPH and nitric oxide radical assays. The lipid peroxidation assay showed that malted millet exhibited significantly (p < .05) lowest IC 50 value (50.19µg/ml) indicating that malted millet demonstrated highest anti-lipid peroxidative functions. The methanolic extract of the studied flours exhibited potent antioxidant activities that increased with increasing amount of extract concentration and this validates their potential use in functional food application.