JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY
Year:2014 | Volume:9 | Issue:3|Papers Count:13

Background and Objective: Plant extracts are of considerable interest due to antioxidant and lipid-lowering activities. In this study, the effects of hydromethanolic extract of Karde (Biarum carduchrum ) in in vitro and animal model systems were determined.Materials and Methods: This study was conducted in two stages. Firstly, the antioxidant activity of hydromethanolic extract of Karde was assessed by three tests (namely: 2, 2-Diphenyl--picrylhydrazyl (DPPH) radical-scavenging, chelating activity and reducing power), and compared with ascorbic acid, α-tochopherol, BHT and EDTA. Secondly, the study was continued with five groups of six rats for 21 days. The first and second groups of rats were fed with normal diet (control) and high-fat diet, respectively. The other three groups of rats received high-fat diet, and were orally fed with extract at a single dose of 200, 400 and 600 mg/kg body weight, respectively. Triglycerides (TG), total cholesterol (TC), LDL-C and HDL-C along with the body weight of experimental animals were determined at the beginning and end of each week.Results: Antioxidant activity of the extractwas increased proportionally with the concentration. Karde extract had significant DPPH radical scavenging and reducing power properties compared to BHT and α-tochopherol, respectively (p£0.5). Moreover, the plant extract significantly reduced the serum TC, LDL-C and TG levels (p=0.000, 0.012 and 0.045, respectively) and increased serum HDL-C (p=0.006).Conclusion: Karde extract has a relatively good antioxidant activity, and can modify abnormal blood lipid levels induced by high-fat diets.

Background and Objective: An appropriate dietary pattern plays important role in the control and treatment of rheumatoid arthritis (RA). Accordingly, this study aimed to investigate the association between dietary patterns and indicators of disease activity in patients with RA.Materials and Methods: This cross-sectional research studied 102 patients with RA attending to the professional Rheumatology Clinic of Ahvaz Aria Hospital in 2012. Data were collected by using demographic, anthropometric and semi-quantitative food frequency (FFQ) questionnaires. The patients’ Pain intensity was evaluated by VAS index and CRP and RF levels were measured in fasting blood samples. Then data analysis was performed by SPSS software (version 17) using independent t-test, analysis of covariance, and multivariate linear regression analysisResults: In this study, three major dietary patterns were identified: healthy dietary pattern, Western pattern, and High-protein pattern. After adjusting of the confounding variables, healthy dietary pattern was associated with lower body mass index (BMI), waist circumference, pain intensity, and C-reactive protein levels (P<0.05). On the other hand, Western dietary pattern showed a positive correlation with BMI, waist circumference, body fat percentage, and pain intensity (P<0.05). In High-protein dietary pattern, the patients, who were in the highest tertile, significantly reported lower pain intensity (P=0.007).Conclusion: Adherence to a healthy dietary pattern, which includes high amount of fruits, vegetables, beans, garlic, olive and nuts, can lead to improvement of disease condition in RA patients.

Background and objective: Eating disorders are known as obesity related syndromes, which can affect the nutritional status of individuals dramatically. The present study was conducted to determine major dietary patterns among female students with eating disorders and some of their related factors.Materials and methods: This cross-sectional study was conducted on 515 female high school students in Tehran (231 sample with eating disorder). All participants fulfilled demographic, a modified version of the Body Shape Satisfaction Scale (BSSS) and semi-quantitative food frequency questionnaires. Dietary patterns were defined by using factor analysis. Principal Component Analysis (PCA) with Varimax rotation was used to extract independent dietary patterns, and three interpretable factors were obtained. OR and 95% CI for eating disorders (dependent variable) in relation to each dietary pattern (independent variable) were calculated using logistic regression in the three models by adjusting for the effects of confounding variables.Results: Three major dietary patterns were obtained: High carbohydrate-high fat pattern, High proteinp-high fat pattern, and High fiber-low fat pattern. The findings showed that the odds ratio of eating disorder reduced in high protein-high fat diet significantly and after adjustment of confounding factors, this reduction still remained significant. The odds ratio of eating disorder increased in high fiber-low fat dietary pattern significantly in all models. None of the demographic characteristics, weight, or body satisfaction showed any significant relationship with eating disorders.Conclusion: It seems that a high fiber–low fat (vegetarian) dietary pattern is related to eating disorders, and adolescents who follow such pattern are more likely to engage in unhealthy weight control behaviors.

Background and objective: Cataract is among the major causes of vision impairment and blindness worldwide. The current study was done in the city of Tehran with the purpose of determining the relationship between fruit and vegetable intake and the dietary intake of some macronutrients, carotenoids, vitamins C, E, A, selenium and risk of cataract in >40 Tehranians.Materials and methods: In this case-control study that was conducted in 2013 in the city of Tehran, the factors such as socio-economic, life style and nutritional intake of 97 cataract patients and 198 controls with the same age and gender were collected through interview and questionnaire. Cataract was diagnosed using a slit-lamp examination, and defined as any lens opacity in either eye. Dietry intake was estimated using a semi-quantitative food frequency questionnaire. The association between the risk of cataract and quartiles of macro- and micro-nutrient intake was investigated using logistic regression models.Results: After modifying the effects of confounding variables, the risk of cataract was significantly lower in the highest intake quartile category relative to the lowest quartile category for total fruit (OR= 0.15; 95%CI= 0.05-0.3), total vegetable (OR=0.20; 95%CI=0.08-0.4), and soluble fiber (OR=0.27; 95%CI=0.11-0.6). We found significant inverse associations of cataract with higher dietary intake of vitamin C (OR=0.22; 95% CI=0.09-0.54), alpha-caroten (OR=0.24; 95%CI=0.1-0.5), beta-caroten (OR=0.15; 95% CI=0.05-0.39), lutein/zeaxanthin (OR=0.19; 95%CI=0.08-0.45), and betacryptoxanthin (OR=0.05; 95%CI=0.01-0.15).Conclusion: High daily intakes of fruit and vegetables and dietry antioxidants were associated with a significantly decreased risk of cataract. This study reinforces the WHO recommendations on the benefits of diets rich in fruits and vegetables.

Background and objective: Recent studies have shown that obesity and inappropriate level of anthropometric measurements could be correlated to hyperhomocysteinemia. So, this study aimed to assess the probable association between different anthropometric measurements with serum homocysteine levels.Materials and methods: This cross-sectional study was conducted on 107 migraine patients who referred to Isfahan Korshid and Imam Mosua Sader clinics in 2013. Anthropometric measurements such as weight, height, Body Mass Index (BMI), Body Fat Mass (BFM), Lean Body Mass (LBM), Waist Circumference (WC), Waist-Hip Ratio (WHR) and Waist-Height Ratio (WHtR) were measured for each patient. Also fasting homocysteine concentration was assessed from all patients by ELISA. Data analysis was conducted by SPSS18 software using descriptive (mean and standard deviation) and analytic (t-test, X2 and regression) statistic tests.Results: The mean of patients’ age in men and women was 36±12.3 and 33.8±10.7 years, respectively. The findings showed that 11.7% of men and 21.1% of women suffered from hyperhomocysteinemia. Based on the results, a significant positive association was found between BMI, BFM, WC, WHR and WHtR, with serum homocysteine levels in total population and in both genders (P<0.05). In addition, patients with high LBM had high serum homocysteine concentration (P<0.001); however’ sex-stratified analysis revealed no significant relationship between LBM and serum homocysteine levels either in men or women.Conclusion: This study revealed a positive and significant relationship between BMI, BFM, LBM, WC, WHR and WHtR (as indices of central and general obesity) with serum homocysteine level.

Background and objective: One method to providing fresh bread, often considered in industrial breads, is production of partially baked and frozen bread and dough. This study aims to use a combination of amylase and Lipase enzymes on improving the quality, as well as the rheological and sensory properties of partially baked frozen Barbari bread.Materials and methods: Amylase and lipase at 3 levels (0, 0.05 and 0.07) were added to the formulation, and the bread was prepared as partially baked and stored frosen in the refrigerator for 15 days. Then the samples were thawed and fully baked. After full baking, the samples’ moisture content, volume, porosity, textural properties and sensory characteristics were evaluated.Results: The results showed that the addition of amylase in %0.05 concentration improved texture, porosity, B index, reduced firmness, and sensory properties, and in %0.07 level, it was effective on volume and tensile capacity of the prepared breads. Also lipase in %0.07 level improved volume, lightness, B index, and tensile capacity, and in %0.05 concentration, it was effective on porosity. Using combination of amylase and lipase had no significant effect on improving reduced firmness, volume and tensile capacity; however, in %0.05 level, this combination improved porosity, and in %0.05 level of amylase and %0.07 concentration of lipase, it was effective on lightness and B index.Conclusion: Using amylase at 0.07 and lipase at 0.05 levels is suggested, as it improves the quality, as well as the rheological and sensory properties of Barbari bread in the production cycle when first partially baked and stored frozen, and then fully baked.

Background and Objective: Degumming is the first step of oil refining, and aims to remove phospholipids from oil that can be done in several ways. In this study, enzymatic degumming of soybean oil was carried out as a novel method with the aim of finding the best conditions to reduce the amount of phosphorus.Materials and Methods: Crude soybean oil was degummed with different amounts of water (1, 2, 3 and 4%), and the amount of phosphorus, free fatty acid content and induction period were determined. Since degumming with 3% water makes the best result in the reduction of phosphorus amount, crude and degummed (with 3% water) soybean oils were degummed by using 30 or 50 ppm enzyme; Lecitase Ultra. Phosphorus, free fatty acid content and stability were determined before and after the treatments.Result: The greatest decrease in phosphorus content was obtained by degumming with 3% of water such that the amount of phosphorus increased from 497.22 ppm in crude oil to 117.82 ppm in the degummed oil; which indicates 76.3% decline. The results indicated that enzymatic degumming of crude soybean oil, containing a significant amount of phospholipids, is not an appropriate method, while the oil degummed with 3% water, containing lower amounts of phospholipids (117.82 ppm), was further degummed with Lecitase Ultra. Regardless of differences in enzyme dose (30 or 50 ppm), the amount of phosphorus reduced to less than 70 ppm.Conclusion: Enzymatic degumming of crude soybean oil, which contains a significant amount of phospholipids seemingly is not a suitable method; however, it might be used as a supplementary method for additional degumming.

Background and Objective: Cup cake is one of the foods that fat replacement can be used in its preparation. In this study, the application of flaxseed mucilage (as fat replacer) in reducing the fat content in cake formulations was investigated, and its effect on the characteristics of low-calorie cake and batter was then evaluated.Materials and Methods: Flaxseed mucilage extraction was performed. In order to produce low calorie cake, different percentages of fat were considered. Optimization of the reaction and the optimum level of each variable were conducted by response surface methodology using design expert software. Any changes in batter viscosity and cake firmness were monitored, and based on the model, optimum formulation was obtained. The tests were carried out to examine the properties of optimized formulation, including viscosity, specific gravity of batter and volumetric index of cakes. Then the results were analyzed by SAS software.Results: Variables of the model (water, mucilage and fat) were effective on the viscosity and texture, as linear and quadratic levels, respectively; there was an interaction between the water and mucilage content. According to the results, there was no significant difference between the measured and predicted viscosity of the batter and firmness of the cake. The optimum conditions (p<0.05) were determined as 71.53% water, 1.60% mucilage and 10.38% fat. then the properties of batter and cake at optimum conditions were studied. It was observed that viscosity and specific gravity of the optimized batter formulation were more than those of the control (p<0.05). Volumetric index of the optimized cake was higher than that of the control (p<0.05). In respect to sensory evaluation, there was no significant difference between the optimized (low-calorie) and control cakes (P<0.01). Generally, the results indicated that production of low-calorie cake by using flaxseed mucilage as fat replacer is possible, so that the lipid levels could reduce to 76.40%.Conclusion: By using flaxseed mucilage, fat content can be reduced without considerable decrease in the product quality.

Background and Objective: Lipid oxidation of edible oils causes important deteriorative changes in their chemical, sensory and nutritional properties. The addition of antioxidants is effective in retarding the oxidation of lipids; however, the current concern about the possible adverse effects of synthetic antioxidants on health has limited their applications. Sesame seed oil extracted by cold pressing retains higher levels of natural antioxidants and exhibits acceptable stability. Therefore, the aim of this study was to investigate the application of sesame oil on improving less stable edible oils’ stability (such as canola oil).Materials and Methods: In this work, blends of different ratios of sesame seed oil (20, 30, 50 and 60%) with canola oils, and canola oil containing TBHQ antioxidant (100 ppm) were prepared and evaluated for their oxidative stability. The evaluation included the measurement of peroxide value, iodine value, acid value, Rancimat induction period and fatty acid composition. In addition, total phenolic content (TP) of sesame oil blends and their total antioxidant activity (TTA) were evaluated by FRAP test.Results: The more the sesame oil in blended oil, the more the linoleic acid and the less the oleic and linolenic acids. With the increase of sesame oil concentration added to theblends, their TTA was increased, such that at a concentration of 60%, the blend oil showed the highest activity, second only to the canola oil containing synthetic antioxidant TBHQ. The highest significant TP content and Rancimat value was found in the sesame oil, and the other oils showed lesser amounts, such that with the increase of sesame oil concentration added to the blends, these parameters were increased too.Conclusion: Compared with other vegetable oils, sesame oil has a high price. However, by increasing the ratio of sesame oil in formulations, stability and nutritional characteristic of blends undergo a gradual increase, but this ratio should not have a tangible impact on the final product’s price. Based on the information stated above, A and B formulas are recommended as the suitable formulas.

Background and objective: Through ceating crosslink in proteins, and strengthening the protein-based food structures, MTGase can positively affect the serum holding capacity and gel firmness properties of foods. The purpose of this study is to study the effect of the addition of MTGase on the physicochemical and sensory properties of spinach yogurt.Materials and methods: In this study, the effect of using MTGase (0.1, 0.2 and 0.3 g L-1) was examined as a substitute for part of the milk protein concentrate in spinach yoghurt. The effect of enzyme on selected physicochemical (e.g. pH, titratable acidity, syneresis and viscosity) and organoleptic properties (texture, flavor, odor and overall acceptability) of spinach yoghurt was examined. Evaluations were performed at 0, 5, 10 and 15 days of storage at 4oC. Statistical analyzes were performed with SPSS 20 software. Average treatments were compared using one-way analysis.Results: In general, addition of different concentrations of MTGase caused no significant changes on the pH and acidity of yoghurt samples. However, it increased the viscosity and decreased the syneresis. It was shown that MTGase at concentration of 0.1 g L-1 could be considered as optimal concentration. Although higher concentrations could produce better properties, they are not economic because fewer concentration of enzyme was able to create a sample as similar to the control.Conclusion: The results showed that the MTGase is an acceptable substitute for milk protein concentrate in spinach stirred yoghurt.

Background and Objective: Chopped and washed fish meat (surimi) is used to produce ready-to-eat products. We can make products with better textural properties through various setting methods such as changing pH, and applying different heating time and temperature. In the present research, farmed carp surimi was heated in medium temperature at different setting times. The purpose is determining the effect of increasing the heating time during setting in medium temperature on the properties of surimi gels.Materials and Methods: Experiments were conducted on suwari gels (salty set surimi) and also kamaboko gels (cooked suwari). The gels were heated at 25oC for 1, 2, 3, 5 and 8 hours for setting. The set suwari gels were immediately cooled down for one hour in ice and water, while kamaboko gals were cooked at 90oC for 20 minutes before cooling. The Experiments carried out included water holding capacity, protein solubility, soluble peptides, gel electrophorasis, puncture test, and colorimetriy.Results: The rate of protein solubility, L* and whiteness values decreased in both the suwari and kamaboko gels by increasing of the setting time to 25ºC. The rate of water holding capacity and soluble peptides in TCA revealed no significant difference. Electrophoresis gel pattern showed that the increase of setting time led to the decrease of the molecule weight of myosin and actin.Conclusion: Two-step heating of surimi gel and increasing of the setting time to 8 hours in medium temperature are recommended to improve the gelling characteristics of farmed carp surimi, and increase the texture quality of its products.