cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14318042
title: Nutrient content in ora-pro-nóbis (Pereskia aculeata Mill.): unconventional vegetable of the Brazilian Atlantic Forest

description: Abstract Ora-pro-nóbis (Pereskia aculeata Mill.) is an unconventional vegetable found in the Brazilian Atlantic Forest and consumed, mainly by the rural population who lives in this biome. The present study investigated the nutritional value and contribution potential this species to the recommendations of daily nutrient intake for adults. Moisture and ash content were determined by gravimetry after oven drying and muffle incineration, respectively. Proteins were determined by the micro-Kjeldhal method; lipids by gravimetric lipids using soxhlet extractor; Total dietary fiber (TDF) by non-enzymatic gravimetry; Carotenoids and vitamin C by High Performance Liquid Chromatography (HPLC) with Diodes Array Detector; Vitamin E by HPLC and fluorescence detection; and minerals by inductively coupled plasma atomic emission spectrometry (ICP-AES). Ora-pro-nóbis presented concentrations of TDF (3.73 g 100 g-1), ash (0.96 g 100 g-1), lipids (1.45 g 100 g-1), protein (1.27 g 100 g-1), carotenoids (3.15 mg 100 g-1), total vitamin E (438.68 µg 100 g-1), Ca (427.08 mg 100 g-1), Mg (88.84 mg 100 g-1), Mn (3.46 mg 100 g-1), Fe (13.89 mg 100 g-1) and K (689.41 mg 100 g-1). The species was considered a source of TDF, a good source of Mg, Cu and K, and an excellent source of vitamin A, Ca, Mn, Fe and Se.
DOI: 10.6084/m9.figshare.14318042.v1
title: Nutrient content in ora-pro-nóbis (Pereskia aculeata Mill.): unconventional vegetable of the Brazilian Atlantic Forest

description: Abstract Ora-pro-nóbis (Pereskia aculeata Mill.) is an unconventional vegetable found in the Brazilian Atlantic Forest and consumed, mainly by the rural population who lives in this biome. The present study investigated the nutritional value and contribution potential this species to the recommendations of daily nutrient intake for adults. Moisture and ash content were determined by gravimetry after oven drying and muffle incineration, respectively. Proteins were determined by the micro-Kjeldhal method; lipids by gravimetric lipids using soxhlet extractor; Total dietary fiber (TDF) by non-enzymatic gravimetry; Carotenoids and vitamin C by High Performance Liquid Chromatography (HPLC) with Diodes Array Detector; Vitamin E by HPLC and fluorescence detection; and minerals by inductively coupled plasma atomic emission spectrometry (ICP-AES). Ora-pro-nóbis presented concentrations of TDF (3.73 g 100 g-1), ash (0.96 g 100 g-1), lipids (1.45 g 100 g-1), protein (1.27 g 100 g-1), carotenoids (3.15 mg 100 g-1), total vitamin E (438.68 µg 100 g-1), Ca (427.08 mg 100 g-1), Mg (88.84 mg 100 g-1), Mn (3.46 mg 100 g-1), Fe (13.89 mg 100 g-1) and K (689.41 mg 100 g-1). The species was considered a source of TDF, a good source of Mg, Cu and K, and an excellent source of vitamin A, Ca, Mn, Fe and Se.
DOI: 10.6084/m9.figshare.14318044
title: Smart film of jackfruit seed starch as a potential indicator of fish freshness

description: Abstract Smart film from jackfruit seeds containing anthocyanin extract has potential application as a freshness indicator of fish as they deteriorate, changing the color as a function of the product pH. The lower solubility percentage of the films was evidenced by the lower anthocyanin extract volume. The films presented mean water vapour permeability values of 3.034 g.mm/kPa.h.m2. The starch/anthocyanin film (ST4.0:AN5.0) showed higher tensile strength, while ST2.4:AN5.0 and ST3.0:AN5.3 showed lower resistance. A small change in color in the films was evidenced after 48 hours, and fish (FF10) presented a blue color after 146 hours with a reduction in a* values. Shrimp (SF10) presented negative b* values and grayish color. The indicator film provides an alternative for a convenient, non-destructive and easy-to-view method, as well as informing consumers about the quality of the packaged product. The indicator function of the film was positive, suggesting the potential use of industry co-products in developing smart food freshness indicator packaging.
DOI: 10.6084/m9.figshare.14318044.v1
title: Smart film of jackfruit seed starch as a potential indicator of fish freshness

description: Abstract Smart film from jackfruit seeds containing anthocyanin extract has potential application as a freshness indicator of fish as they deteriorate, changing the color as a function of the product pH. The lower solubility percentage of the films was evidenced by the lower anthocyanin extract volume. The films presented mean water vapour permeability values of 3.034 g.mm/kPa.h.m2. The starch/anthocyanin film (ST4.0:AN5.0) showed higher tensile strength, while ST2.4:AN5.0 and ST3.0:AN5.3 showed lower resistance. A small change in color in the films was evidenced after 48 hours, and fish (FF10) presented a blue color after 146 hours with a reduction in a* values. Shrimp (SF10) presented negative b* values and grayish color. The indicator film provides an alternative for a convenient, non-destructive and easy-to-view method, as well as informing consumers about the quality of the packaged product. The indicator function of the film was positive, suggesting the potential use of industry co-products in developing smart food freshness indicator packaging.
DOI: 10.6084/m9.figshare.14318045
title: Antimutagenic bis (2-ethylhexyl) phthalate isolated from octopus (Paraoctopus vulgaris)

description: Abstract In the present study, the antimutagenic activity of methanolic (MP) and hexanic (HP) phase from hexane-soluble extract of Paraoctopus vulgaris was evaluated. The HP showed significant concentration-dependent antimutagenic activity (p &lt; 0.05) in the Ames assay against aflatoxin B1 (AFB1) using Salmonella typhimurium TA98 and TA100 tester strains. Seven fractions (F1-F7) were obtained from HP by silica gel-column chromatography and the antimutagenic activity of F6 and F7 caused significant reduction (p &lt; 0.05) in the number of AFB1-induced revertants in both strains. However, high antimutagenic activity was exhibited in TA98 strain (85-97% reversion inhibition) and remained at a fraction-concentration of 3 μg/mL. F6 and F7 composition was analyzed by high-performance liquid chromatography/photodiode array, both fractions shared one peak at 9.42 min suggesting presence of the same compound. 1H-NMR and 13C-NMR analysis results indicate that the bioactive compound is bis (2-ethylhexyl) phthalate. Based on of these results bis (2-ethylhexyl) phthalate exhibit antimutagenic activity, which allows to consider it for further investigation as a potential chemopreventive compound.
DOI: 10.6084/m9.figshare.14318045.v1
title: Antimutagenic bis (2-ethylhexyl) phthalate isolated from octopus (Paraoctopus vulgaris)

description: Abstract In the present study, the antimutagenic activity of methanolic (MP) and hexanic (HP) phase from hexane-soluble extract of Paraoctopus vulgaris was evaluated. The HP showed significant concentration-dependent antimutagenic activity (p &lt; 0.05) in the Ames assay against aflatoxin B1 (AFB1) using Salmonella typhimurium TA98 and TA100 tester strains. Seven fractions (F1-F7) were obtained from HP by silica gel-column chromatography and the antimutagenic activity of F6 and F7 caused significant reduction (p &lt; 0.05) in the number of AFB1-induced revertants in both strains. However, high antimutagenic activity was exhibited in TA98 strain (85-97% reversion inhibition) and remained at a fraction-concentration of 3 μg/mL. F6 and F7 composition was analyzed by high-performance liquid chromatography/photodiode array, both fractions shared one peak at 9.42 min suggesting presence of the same compound. 1H-NMR and 13C-NMR analysis results indicate that the bioactive compound is bis (2-ethylhexyl) phthalate. Based on of these results bis (2-ethylhexyl) phthalate exhibit antimutagenic activity, which allows to consider it for further investigation as a potential chemopreventive compound.
DOI: 10.6084/m9.figshare.14318051
title: Effect of temperature and concentration of βeta-galactosidase on the composition of reduced lactose pasteurized goat milk

description: Abstract This study evaluated the influence of temperature and β-galactosidase concentration on lactose hydrolysis and on the composition of pasteurized goat milk. Goat milk was pasteurized at 75 °C/15 s and cooled to 10 °C and 30 °C, received 0 (control); 0.04%; 0.07%; 0.20% (v/v) β-galactosidase and was incubated for 5 h, followed by enzymatic inactivation at 85 °C. The hydrolysis degree, pH and acidity were evaluated hourly. Physico-chemical parameters were determined after hydrolysis. The maximum hydrolysis degree (100%) has been reached in 4 h when using 0.07% and 0.20% lactase concentrations at 30 °C; however, the minimum hydrolysis percentage of 70% has been reached at 10 °C for all lactase concentrations tested since 1 h of incubation. The degree of hydrolysis and the total acidity of pasteurized goat milk increased with temperature. Low lactase concentrations resulted in an increase in protein levels, total casein, density, total and defatted dry extract. Therefore, combination of low lactase levels and hydrolysis at 10 °C promoted positive changes in lactose-free pasteurized goat milk. This study was the first reporting the changes resulting from enzymatic hydrolysis in the composition of pasteurized goat milk.
DOI: 10.6084/m9.figshare.14318051.v1
title: Effect of temperature and concentration of βeta-galactosidase on the composition of reduced lactose pasteurized goat milk

description: Abstract This study evaluated the influence of temperature and β-galactosidase concentration on lactose hydrolysis and on the composition of pasteurized goat milk. Goat milk was pasteurized at 75 °C/15 s and cooled to 10 °C and 30 °C, received 0 (control); 0.04%; 0.07%; 0.20% (v/v) β-galactosidase and was incubated for 5 h, followed by enzymatic inactivation at 85 °C. The hydrolysis degree, pH and acidity were evaluated hourly. Physico-chemical parameters were determined after hydrolysis. The maximum hydrolysis degree (100%) has been reached in 4 h when using 0.07% and 0.20% lactase concentrations at 30 °C; however, the minimum hydrolysis percentage of 70% has been reached at 10 °C for all lactase concentrations tested since 1 h of incubation. The degree of hydrolysis and the total acidity of pasteurized goat milk increased with temperature. Low lactase concentrations resulted in an increase in protein levels, total casein, density, total and defatted dry extract. Therefore, combination of low lactase levels and hydrolysis at 10 °C promoted positive changes in lactose-free pasteurized goat milk. This study was the first reporting the changes resulting from enzymatic hydrolysis in the composition of pasteurized goat milk.
DOI: 10.6084/m9.figshare.14318054.v1
title: Bacteriological assessment and multiplex-PCR test for the detection of meat adulteration of different animal species

description: Abstract Meat samples of various animal species have been obtained from Giza Governorate's butcher shops, common retail markets, veterinary faculties, Zoo and hospitals. Physical, bacteriological, and molecular analysis was carried out on the meat samples. Physical examination showed that typical and untypical meat differed. Bacteriological examination showed the highest TCC was found in horse meat while the least was in goat meat. The total count of S. aureus was the highest in donkey and dog whilst the least in pork meat. As for E.coli, donkey meat was the highest while buffalo and mutton meat were the lowest. The highest total Listeria monocytogenes and Salmonella Species count were in horse, donkey, rat and dog meat but zero in the other species examined. Multiplex-PCR targeting partial-length of cytochrome b (cyt b) gene of mitochondrial DNA (mtDNA) was used for the discovery of adulteration of beef meat with chicken, pork, dog, cat and rat tissue. It showed high specificity in differentiating the six animal species meat. The study points out the importance of taking serious steps to control species meat adulteration that may lead to transmission of severe foodborne diseases and more studies need to be implemented to apply new and easy meat adulteration detection protocols.
DOI: 10.6084/m9.figshare.14318054
title: Bacteriological assessment and multiplex-PCR test for the detection of meat adulteration of different animal species

description: Abstract Meat samples of various animal species have been obtained from Giza Governorate's butcher shops, common retail markets, veterinary faculties, Zoo and hospitals. Physical, bacteriological, and molecular analysis was carried out on the meat samples. Physical examination showed that typical and untypical meat differed. Bacteriological examination showed the highest TCC was found in horse meat while the least was in goat meat. The total count of S. aureus was the highest in donkey and dog whilst the least in pork meat. As for E.coli, donkey meat was the highest while buffalo and mutton meat were the lowest. The highest total Listeria monocytogenes and Salmonella Species count were in horse, donkey, rat and dog meat but zero in the other species examined. Multiplex-PCR targeting partial-length of cytochrome b (cyt b) gene of mitochondrial DNA (mtDNA) was used for the discovery of adulteration of beef meat with chicken, pork, dog, cat and rat tissue. It showed high specificity in differentiating the six animal species meat. The study points out the importance of taking serious steps to control species meat adulteration that may lead to transmission of severe foodborne diseases and more studies need to be implemented to apply new and easy meat adulteration detection protocols.
DOI: 10.6084/m9.figshare.14318056
title: Extraction optimization and antioxidant activity of Phyllanthus urinaria polysaccharides

description: Abstract Three extraction parameters including extraction time, material to solvent ratio, and extraction temperature for the extraction yield of Phyllanthus urinaria polysaccharides were optimized by response surface methodology. The results revealed that the optimal extraction process was extraction time of 5.3 h, extraction temperature of 93 °C, and material to solvent ratio of 1:47 g/mL, under which the polysaccharide yield was 6.40%; The three parameters had significant effect on the polysaccharide yield, and the influence of extraction time was the greatest and that of extraction temperature was the lowest. The antioxidant activity test indicated that the equivalent scavenging ability of Phyllanthus urinaria polysaccharides on DPPH and ABTS free radicals was 0.88 and 0.84 μg TBHQ/μg of polysaccharides, respectively; while the reducing power and total antioxidant capacity of Phyllanthus urinaria polysaccharides was equivalent to 93.62% and 93.55% of TBHQ, respectively. The Phyllanthus urinaria polysaccharides had good antioxidant activity.
DOI: 10.6084/m9.figshare.14318056.v1
title: Extraction optimization and antioxidant activity of Phyllanthus urinaria polysaccharides

description: Abstract Three extraction parameters including extraction time, material to solvent ratio, and extraction temperature for the extraction yield of Phyllanthus urinaria polysaccharides were optimized by response surface methodology. The results revealed that the optimal extraction process was extraction time of 5.3 h, extraction temperature of 93 °C, and material to solvent ratio of 1:47 g/mL, under which the polysaccharide yield was 6.40%; The three parameters had significant effect on the polysaccharide yield, and the influence of extraction time was the greatest and that of extraction temperature was the lowest. The antioxidant activity test indicated that the equivalent scavenging ability of Phyllanthus urinaria polysaccharides on DPPH and ABTS free radicals was 0.88 and 0.84 μg TBHQ/μg of polysaccharides, respectively; while the reducing power and total antioxidant capacity of Phyllanthus urinaria polysaccharides was equivalent to 93.62% and 93.55% of TBHQ, respectively. The Phyllanthus urinaria polysaccharides had good antioxidant activity.
DOI: 10.6084/m9.figshare.14318059
title: Comparison between barley malt protein quantification methods

description: Abstract Brazil imports about 60% of all the malt used by the brewing industry which is spread throughout the country. Even though it is an agricultural country, only a small portion of the barley production has the characteristics to produce barley malt for brewing. Seeking supply to the ever-growing demand and reducing the dependency on other countries and logistic costs, malting industries and genetic enhancement companies endeavor to adapt barley to the Brazilian Savannah conditions. For the barley to be malted, it is crucial to develop cultivars with the necessary malting qualities and adapted to the region and with good yield. Considering the importance of protein to the brewing process, four protein quantification methods were compared: combustion methods - carbon, hydrogen and nitrogen elemental analysis and Dumas - and digestion ones - Kjeldahl and flux injection analysis (FIA). The methodologies tested showed good correlations (higher than 0.881) and variations were associated with matrix complexity. All protein quantification methods were satisfactory from an agronomic perspective. Yet, we recommend the combustion ones as they generate fewer residues and results are ready in up to 6 minutes. Therefore, they are the most suited for barley and malt analysis considering lab routine.
DOI: 10.6084/m9.figshare.14318059.v1
title: Comparison between barley malt protein quantification methods

description: Abstract Brazil imports about 60% of all the malt used by the brewing industry which is spread throughout the country. Even though it is an agricultural country, only a small portion of the barley production has the characteristics to produce barley malt for brewing. Seeking supply to the ever-growing demand and reducing the dependency on other countries and logistic costs, malting industries and genetic enhancement companies endeavor to adapt barley to the Brazilian Savannah conditions. For the barley to be malted, it is crucial to develop cultivars with the necessary malting qualities and adapted to the region and with good yield. Considering the importance of protein to the brewing process, four protein quantification methods were compared: combustion methods - carbon, hydrogen and nitrogen elemental analysis and Dumas - and digestion ones - Kjeldahl and flux injection analysis (FIA). The methodologies tested showed good correlations (higher than 0.881) and variations were associated with matrix complexity. All protein quantification methods were satisfactory from an agronomic perspective. Yet, we recommend the combustion ones as they generate fewer residues and results are ready in up to 6 minutes. Therefore, they are the most suited for barley and malt analysis considering lab routine.
DOI: 10.6084/m9.figshare.14318060
title: Consumer awareness of food antioxidants. Synthetic vs. Natural

description: Abstract Food antioxidants are a core topic of food science due mainly to the consumption of ultra-processed foods, which cannot be overlooked, and represent an importance to modern society. At the same time, natural food antioxidants are gaining attention in studies due to its food safety aspects, that commonly affect food choices. Based on this, the present study aimed to explore the cognitive evaluation of food antioxidants by consumers using the qualitative consumer technique Word Association. Two stimuli were given. Respondents were first asked to write down the first four words that came to mind; descriptions, associated thoughts, or feelings when reading “Food Antioxidants”. Secondly the word Natural was added and the stimulus was “Natural Food Antioxidants”. The Word Association technique has been shown to be an important tool for cognitive evaluation of the perception of food antioxidants, and the dimensions, Health, Food Safety, Preservatives, Source and Preference which arose and differentiated the stimuli. The results revealed some prior knowledge about issues related to food antioxidants, natural or not. Additionally, showed a clear potential use for natural food antioxidants by the food industry, judging by consumer perception that primarily related cognitively to positive aspects of healthy and food safety.
DOI: 10.6084/m9.figshare.14318060.v1
title: Consumer awareness of food antioxidants. Synthetic vs. Natural

description: Abstract Food antioxidants are a core topic of food science due mainly to the consumption of ultra-processed foods, which cannot be overlooked, and represent an importance to modern society. At the same time, natural food antioxidants are gaining attention in studies due to its food safety aspects, that commonly affect food choices. Based on this, the present study aimed to explore the cognitive evaluation of food antioxidants by consumers using the qualitative consumer technique Word Association. Two stimuli were given. Respondents were first asked to write down the first four words that came to mind; descriptions, associated thoughts, or feelings when reading “Food Antioxidants”. Secondly the word Natural was added and the stimulus was “Natural Food Antioxidants”. The Word Association technique has been shown to be an important tool for cognitive evaluation of the perception of food antioxidants, and the dimensions, Health, Food Safety, Preservatives, Source and Preference which arose and differentiated the stimuli. The results revealed some prior knowledge about issues related to food antioxidants, natural or not. Additionally, showed a clear potential use for natural food antioxidants by the food industry, judging by consumer perception that primarily related cognitively to positive aspects of healthy and food safety.
DOI: 10.6084/m9.figshare.14318062
title: Evaluation of nutritional, color and volatiles properties of currant (Ribes spp.) cultivars in Turkey

description: Abstract In this study, the properties of nutritional, color and volatile organic compounds of currant varieties (Ribes spp.) in Turkey were investigated. A total of 125 different volatile organic compounds were identified with GC-QTOF/MS. The levels of protein, sugar fractions, dietary fibre, ascorbic acid and minerals of the currant fruits were found to be different between varieties. Ascorbic acid content ranged from 169.33 to 725.52 mg/100 g dry weight. The K, Ca and Mg minerals were found to be in high amount in all varieties. Total dietary fibre levels were found between 7.17 (Red Lake) and 9.90 g/100 g dw (Rosenthal). The common volatiles found in all cultivars were ocimene, carene, alpha-phellandrene, alpha-terpinene, benzaldehyde and piperonal. ‘Rosenthal’ and ‘Goliath’ displayed large differences in the volatile fraction which allow for their discrimination in the PCA (principal component analysis) plot.
DOI: 10.6084/m9.figshare.14318062.v1
title: Evaluation of nutritional, color and volatiles properties of currant (Ribes spp.) cultivars in Turkey

description: Abstract In this study, the properties of nutritional, color and volatile organic compounds of currant varieties (Ribes spp.) in Turkey were investigated. A total of 125 different volatile organic compounds were identified with GC-QTOF/MS. The levels of protein, sugar fractions, dietary fibre, ascorbic acid and minerals of the currant fruits were found to be different between varieties. Ascorbic acid content ranged from 169.33 to 725.52 mg/100 g dry weight. The K, Ca and Mg minerals were found to be in high amount in all varieties. Total dietary fibre levels were found between 7.17 (Red Lake) and 9.90 g/100 g dw (Rosenthal). The common volatiles found in all cultivars were ocimene, carene, alpha-phellandrene, alpha-terpinene, benzaldehyde and piperonal. ‘Rosenthal’ and ‘Goliath’ displayed large differences in the volatile fraction which allow for their discrimination in the PCA (principal component analysis) plot.