Potravinarstvo Slovak Journal of Food Sciences
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Feeding and weaning practices among mothers of under-five children in selected primary health care centres in Ado-Ekiti, Ekiti, Nigeria
Get PDFAn appropriate diet is necessary in the growth and health status of children especially in the first two years of life. This study determined the feeding and weaning practices among mothers of children below the age of five years in two selected Primary Healthcare Centres in Ado-Ekiti, Ekiti State, Nigeria. The study design was descriptive and cross sectional using an interviewer-administered questionnaire, 200 mothers who were purposely selected participated in the study. Statistical Package for Social Sciences was used for data analysis. Findings from the study revealed that the main practice of feeding of infants was breastfeeding, the majority of the mothers started to wean their children at about 6 - 7 months. Also, the major type of weaning practiced by mothers was abrupt weaning, majority of the mothers had good knowledge of feeding and weaning including how beneficial exclusive breastfeeding is, though it is just a few of them that practice exclusive breastfeeding. Therefore, complementary feeding education that will involve the use of various media most especially the primary health facilities is paramount for optimal health of infants. Also teaching should focus on the type of weaning and mothers should be educated on the consequences of abruptly weaning a child
Investigation of zeranol in beef of Ukrainian production and its reduction with various technological processing
Get PDFSynthetic growth stimulants are widely used to get high productivity of animals. These preparations can accumulate in the meat and their residual quantities will adversely affect the health of consumers. The purpose of the work was to monitor the content of zeranol, growth stimulant of ruminants in beef which goes to meat processing enterprises of the Western region of Ukraine and to determine the effect of heat treatment on its quantity. It was found out that 29.8% of beef samples taken at meat processing enterprises contained a stimulant for the growth of ruminant zeranol. It was found that during the storage of beef samples frozen at a temperature of -18 °C with different content of zeranol there is a decrease in its number. The most intense process of destruction of zeranol occurred during the first month of storage, during this period of time the amount of zeranol is reduced by an average of 20%, regardless of the initial content. Within two months of storage of frozen beef, the content of zeranol decreases by 28.2 ±0.17%, and at the end of the sixth month its quantity decreases to 33.2 ±0.58%. It was also found that the dynamics of zeranol reducing in beef samples with large quantities (22.5 μg.kg-1) and small (2.3 μg.kg-1) were the same. It was set up that during 30 min of meat cooking there was a decrease in the content of zeranol 24.7 ±0.23% and 32.0 ±0.35% for 60 min, compared to its content in fresh meat. At the same time, when stored in the frozen state and subsequent cooking, the reduction of zeranol content in meat was 39.3 ±0.3%. Therefore, it is proposed to revise and amendments into the regulatory documents of Ukraine regarding the control and supervision of the presence of hormone (zeranol) residues in meat and meat products in order to prevent their sale and consumption by humans
Isolation and identification of Bengle (Zingiber cassumunar roxb) as a stimulant in phagocytic activity of macrophages
No full textImmunomodulators are pharmacological agents that modify or regulate the immune system through stimulating the functioning of the immune system and, at the same time, inhibiting excessive immune responses. This study was conducted to determine the active compound in Z. cassumunar that is responsible for increasing the immune system based on the parameters of phagocytic activity. The isolation method began with fractionation, which involved extraction with ethanol and successive fractionation with hexane and chloroform. Z. cassumunar extract, hexane fraction, and chloroform fraction were tested on mice macrophage cells for their phagocytic functions. The phagocytic activity of macrophages was measured by active phagocytic cells (averagely 39.194 ±1.597, 27.923 ±2.941, and 62.090 ±6.947) and phagocytic index (in a row, averagely 47.513 ±2.844, 41.129 ±7.195, and 101.527 ±10.555). The results showed that the Z. cassumunar extract, hexane fraction, and chloroform fraction exhibited more significant phagocytic activities of macrophages (p <0.05) compared with the normal group. Since the chloroform fraction showed the best result, this fraction was further separated by column chromatography. This procedure yielded five sub-fractions, namely F1, F2, F2C, F3, and F4. Based on the phagocytic activity testing, the results were as follows: (1) the active phagocytic cells of F1, F2, F2C, F3 and F4 were 18.860 ±3.191, 27.077 ±4.482, 15.749 ±3.026, 64.333 ±1.780, and 44.943 ±2.944, respectively, and (2) the phagocytic indices were 30.0249 ±3.4231, 44.5969 ±8.3646, 24.5597 ±5.4487, 102.7447 ±1.0806, and 76.5007 ±4.7293. Because F3 produced the best result, this subfraction was then identified using 1H-NMR and 13C-NMR. The identification results showed that F3 was (E)-4-(3,4-dimethoxyphenyl)but-3-en-1-ol as an active compound
Comparative assessment of storage stability of ginger-garlic and chemical preservation on fruit juice blends: Storage Stability of selected juice blends
No full textThe study aimed at reduction of wastage of fruit, encourage production, consumption and preservation of fruit juice blends using garlic ginger filtrate with health benefits as biopreservative thus providing alternatives with biological advantage over chemical preservatives (ascorbic and benzoate acids) without altering the organoleptic and physicochemical properties of fruit juice blends. The study evaluated the potential of natural preservatives (ginger, garlic and ginger-garlic filtrates) in comparison with two conventional chemical preservatives (ascorbic and benzoate acids) for fruit juice blends preservation. The juice blend used was cashew, pineapple and watermelon. In terms of flavor and mouth feel, the order of preference of the juice were the preserved with 1% garlic-ginger > 1% ginger > 1% garlic > 1% ascorbic acid > and preserved with 1% sodium benzoate at ambient temperature. Maximum decrease in pH was observed in the juice sample that had no added preservative. Generally, all the fruit blends (preserved and unpreserved), with the exception of the one preserve with 1% ginger-garlic showed growth of bacteria after one week of storage. Juice blends preserved with the 1% ginger-garlic were most acceptable compared to other preservatives. The synergistic biopreservative ability observed with the ginger-garlic may be a preferable alternative to conventional preservatives
Effects of processing methods on nutritional composition of fish pampus argenteus (White pomfret) in iran
Get PDFThe effects of different processing methods (Frying cooking, brining and boiling) on the proximate composition of fish species (Pampus argenteus) were investigated. The objective of this work is to know the best processing methods, the effect of processing on nutritional values of fish products. The result of the proximate composition of the fish species showed that the highest protein content (38.17%) was in P. argenteus processed with the frying process. The result of moisture content indicated that boiled samples were consistently the least (25.20%) while for fried sample had the highest moisture percentage. The lipid was reduced to the least value of 9.94% in the brined fish. In cooking, the important factors for consideration are moisture, lipids, and protein, though low moisture would ensure a fish product with extended shelf life. To have a longer shelf life, high protein is desirable, a low lipid is equally desirable as to reduce oxidation and rancidity in the samples which causes off-flavor and bad taste in fish products. In conclusion, all the processing methods are good and could extend the shelf life of the products with an exception of boiling method; they could keep the fish fillet free from spoilage and microorganisms attack for some period. This study showed that the proximate values obtained could be of help in choosing fish based on nutritional values
Extractive stripping voltammetry at a glassy carbon paste electrode for analysis of cow's milk and cream
Get PDFIn this paper, a procedure based on extractive accumulation of milk fat globules (MFGs) into a pasting liquid (lipophilic binder) of glassy carbon paste electrode (GCPE) with subsequent electrochemical detection by square-wave voltammetry (SWV) in 0.1 mol L-1 Britton-Robinson buffer of pH 4.0 has been tested to find out whether it can be utilized as a simple screening analytical method for cow's milk and cream nutrition control. Since there is assumption that the necessary alkaline hydrolysis of cow's milk and subsequent extraction of lipophilic vitamins into an organic solvent could be avoided, several GCPEs differing in type (atactic polypropylene, paraffin oil, paraffin wax, silicone oil, and vaseline) and content (5, 10, 15, 20, and 25%; w/w) of pasting liquid used were tested as part of complex optimization. The obtained results show that MFGs contain predominantly vitamin A (carotenoids and retinoids), especially all-trans-retinol, which could serve as significant marker of the fat content. However, their individual forms were not possible to distinguish due to the considerable anodic peak broadening (overlapping)
Determination of volatile organic compounds in Slovak bryndza cheese by the electronic nose and the headspace solid-phase microextraction gas chromatography-mass spectrometry
Get PDFThe aim of the present study was to describe volatile organic compounds of the traditional Slovak bryndza cheese determined by using an electronic nose (e-nose) and a gas chromatography mass spectrometry (GCMS) with head-space solid phase microextraction (HS-SPME). For the first time, e-nose based on the gas chromatography principle with a flame ionization detector was described to identify and quantify aroma active compounds of bryndza cheese from Slovakia. The e-nose detects aroma compounds of very small concentrations in real-time of a few minutes and identifies them by comparing Kovats´ retention indices with the NIST library. Bryndza cheese produced from unpasteurized ewe´s milk and from a mixture of raw ewe´s and pasteurized cow´s types of milk were collected from 2 different Slovak farms beginning in May through to September 2019. The flavour and aroma of bryndza cheese are apparently composed of compounds contained in milk and the products of fermentation of the substrate by bacteria and fungi. Regarding volatile organic compounds, 25 compounds were detected and identified by an electronic nose with a discriminant >0.900 with ethyl acetate, isopentyl acetate, 2-butanone, acetic acid, butanoic acid, and butane-2,3-dione confirmed by gas chromatography. We confirm the suitability of the electronic nose to be used for monitoring of bryndza cheese quality
Vitamin C and nitrates contents in fruit and vegetables from farmers' markets and supermarkets
Get PDFFruits and vegetables are the best food sources of vitamin C. However, fruits and vegetables can be also sources of potentially harmful substances to the human body, nitrates being one of these. The aim of this study was to compare vitamin C and nitrates contents in selected fruits and vegetables from supermarkets and local farmers' markets. Samples of plums, strawberries, apples, spinach, red peppers and tomatoes were chosen for analysis. Content of vitamin C and nitrates was analyzed by HPLC/DAD. The hypothesis was that local market fruits and vegetables contain more vitamin C and fewer nitrates than samples bought in supermarkets. Laboratory analyses showed that there were differences in vitamin C in the case of strawberries, tomatoes and red peppers. The highest level of ascorbic acid was in red pepper samples (141 mg.100g-1). In the case of fruit, the highest content was in strawberries (70 mg.100g-1). As far as nitrates content is concerned, in three cases out of six, the fruit and vegetables we tested from farmers' markets contained lower concentrations of nitrates than those purchased at supermarkets and the hypothesis was accepted in these cases. There was no significant difference between the nitrate content of the local market and supermarket strawberries and red peppers. Tomatoes had significantly higher nitrate content when purchased at farmers' markets than at supermarkets. Leafy vegetables are considered to be the major source of nitrates, and this was confirmed by this study. The highest content of nitrates was in the spinach sample (2969 mg.kg-1). Among all fruit samples, strawberries had the highest nitrates levels (maximum 131 mg.kg-1). The results of this work showed that the content of ascorbic acid and nitrates differs significantly depending on the type of fruit or vegetables
Comparative analysis of antioxidant activity and phenolic compounds in the fruits of Aronia spp.
Get PDFChokeberry (Aronia Medik.) is a non-traditional fruit plant known as a rich source of biologically active compounds and inhibits the numerous biological activities. We compared the antioxidant activity and phenolic compounds of fruits between widely cultivated Aronia mitschurinii (AM-TCH, from Tchekhov district; AM-D, from Dmitrov district; AM-OZ, from Orekhovo-Zuevsky district of Moscow region, Russia) and introduced North American Aronia species (Aronia arbutifolia (AA-M), A. melanocarpa (AML-M), A. × prunifolia (AP-M), which have not been planted yet in the arboretum of Main Botanical Garden of the Russian Academy of Sciences (Moscow). Studying samples were collected in their secondary distribution range. Ethanolic extracts were determined for antioxidant capacity (antioxidant activity by DPPH and phosphomolybdenum methods, the total content of polyphenols, flavonoids, phenolic acids) and measured spectrophotometrically. As standards were used Trolox (TE) for antioxidant activities, gallic acid (GAE) for polyphenol content, quercetin (QE) for flavonoid content, caffeic acid (CAE) for phenolic acid content. The antioxidant activity by DPPH method in ethanol extracts of investigated plants was from 6.96 (AM-D) to 8.89 (AM-OZ) mg TE.g-1 DW. Reducing the power of investigated extracts exhibited activity from 151.47 (AM-OZ) to 297.8 (AA-M) mg TE.g-1 DW. The content of polyphenol compounds determined from 25.98 (AM-TCH) to 54.39 (AA-M) mg GAE.g-1 DW, phenolic acids content was from 7.76 (AP-M) to 11.87 (AM-D) mg CAE.g-1 DW and the content of flavonoids detected from 8.12 (AM-OZ) to 16.62 (AM-D) mg QE.-1 DW. Obtained data showed a strong correlation between the content of polyphenol compounds and reducing the power of extracts (r = 0.700), between flavonoids and phenolic acids (r = 0.771) and also between phenolic acids and reducing power (r = 0.753) in Aronia ethanol extracts. Fruits of investigated species of Aronia can be propagated as a source of polyphenol compounds with antioxidant activity and obtained results may use for farther pharmacological study
Influence of different storage conditions on the occurrence of Enterococci in smear ripened cheeses
Get PDFThe number of enterococci was monitored in smear-ripened cheeses stored under different temperature regimes. Sampling and subsequent analyses were performed on the day of manufacture (A/0 = B/0 = C/0), at the end of BBD (A/35, B/35, C/35), two weeks after BBD (A/49, B/49), and eight weeks after BBD (C/91). No statistical difference (p >0.05) was found in the numbers of enterococci in cheeses stored under different temperature regimes until the Best-Before date or at the end of monitoring after 49 and 91 days respectively. At the beginning of storage (A/0, B/0, C/0), the numbers of enterococci in cheeses were 2.3 log CFU.g-1. The highest number of enterococci was recorded after 49 days of storage at 6 °C at 5.4 log CFU.g-1. During storage, there was an increase (p <0.05) in the numbers of enterococci in all types of temperature regimes. Enterococci content was influenced (p <0.05) by both the storage period and storage method (temperature regime)