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Hassan YR, El-Shiekh RA, El Hefnawy HM, Michael CG. Irvingia gabonensis baill. (African Mango): A comprehensive review of its ethnopharmacological significance, unveiling its long-standing history and therapeutic potential. J Ethnopharmacol 2024; 326:117942. [PMID: 38395180 DOI: 10.1016/j.jep.2024.117942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 02/09/2024] [Accepted: 02/18/2024] [Indexed: 02/25/2024]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Irvingia gabonensis (Aubry-Lecomte ex O'Rorke) Baill. (IG) is a multipurpose tree native to tropical Africa such as Equatorial Guinea, Nigeria, Gabon, and Cameroon with high ethnomedicinal values. AIM OF THE STUDY This review emphasizes the ethnopharmacological significance, phytochemical, and functional properties of African mango, focusing on its potential for human health and industrial applications. MATERIALS AND METHODS Literature published on IG was traced by different databases, including the Egyptian Knowledge Bank database (EKB), ScienceDirect, PubMed, Google Scholars, Research Gate, Web of Science, Elsevier, and Scopus. Numerous keywords were used to achieve an inclusive search in the databases, like 'African Mango', 'Bush Mango', 'Irvingia gabonensis', 'Wild Mango', 'Dika Nut', 'Phytochemistry', 'Traditional uses', 'Functional foods', 'Polyphenols', 'Ogbono', 'Ellagic acid and its derivatives', and 'Pharmacological activities'. RESULTS Different parts of IG have been employed in traditional medicine and recorded a great success. The ripe fruit pulp was consumed fresh or processed into juice and wine documented for anti-diarrheal, anti-diabetic, anti-ulcer, hepatoprotective, antimicrobial, and anti-inflammatory properties. The kernels, which are widely traded and incorporated into traditional dishes, remain an integral part of culinary traditions. Seeds have folkloric uses for weight loss and are popular as blood thinners and anti-diabetics. Where the bark is reported for dysentery, colic, scabies, toothache, and various skin conditions. In Senegal, the stem bark is employed for gonorrhea, hepatic disorders, and gastrointestinal ailments. The leaves possess the potential to enhance renal and hepatic functions, safeguarding these vital organs against the detrimental effects of toxic substances. Pulp is rich in vitamin C, carbohydrates, and proteins. Oil is the major constituent of the seed, which is mainly composed of myristic and lauric acids. The defatted extracts are characterized by flavonoid glycosides and ellagic acid derivatives. Despite their widespread use, IG extracts are still inadequately characterized phytochemically and merit further investigation within the realm of scientific research. Encouragingly, toxicity studies have demonstrated the relative safety of IG extract at the administered doses. CONCLUSION The review extends our knowledge of the health benefits of IG, where these effects could be attributed to the phytochemicals present.
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Affiliation(s)
| | - Riham A El-Shiekh
- Department of Pharmacognosy, Faculty of Pharmacy, Cairo University, Cairo, Egypt.
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Zulfiqar F, Ali Z, Viljoen AM, Chittiboyina AG, Khan IA. Flavonoid glycosides and ellagic acid cognates from defatted African mango ( Irvingia gabonensis) seed kernel. Nat Prod Res 2023; 37:2878-2887. [PMID: 36318869 DOI: 10.1080/14786419.2022.2140151] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 09/17/2022] [Accepted: 10/15/2022] [Indexed: 11/06/2022]
Abstract
Seventeen compounds of diverse classes including four flavonoid glycosides, five ellagic acid derivatives, and eight other metabolites were isolated from the methanolic extract of the defatted seed kernel of Irvingia gabonensis. Among the isolates, quercetin 3-O-methyl-4'-[α-L-rhamnopyranosyl-(1→3)]-O-α-L-rhamnopyranoside (1) and 3,3'-di-O-methyl-4'-O-α-L-rhamnopyranosylellagic acid 4-sulfate ester (5) were found to be previously undescribed. Structure elucidation was mainly achieved by the interpretation of 1D and 2D NMR and HRESIMS spectral data. Though compound 6 was previously reported, its 13C NMR data is being reported herein for the first time. To the best of our literature search knowledge, this is the first phytochemical report on I. gabonensis seed kernels.
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Affiliation(s)
- Fazila Zulfiqar
- National Center for Natural Products Research, School of Pharmacy, University of Mississippi, University, MS, USA
| | - Zulfiqar Ali
- National Center for Natural Products Research, School of Pharmacy, University of Mississippi, University, MS, USA
| | - Alvaro M Viljoen
- Department of Pharmaceutical Sciences, Tshwane University of Technology, Pretoria, South Africa
- SAMRC Herbal Drugs Research Unit, Tshwane University of Technology, Pretoria, South Africa
| | - Amar G Chittiboyina
- National Center for Natural Products Research, School of Pharmacy, University of Mississippi, University, MS, USA
| | - Ikhlas A Khan
- National Center for Natural Products Research, School of Pharmacy, University of Mississippi, University, MS, USA
- Division of Pharmacognosy, Department of BioMolecular Sciences School of Pharmacy, University of Mississippi, University, MS, USA
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Podchong P, Inbumrung P, Klinkesorn U, Sonwai S. Improving the crystallization and melting characteristics of cocoa butter substitute by blending with krabok seed fat. J Food Sci Technol 2022; 59:4370-4379. [PMID: 36193485 PMCID: PMC9525477 DOI: 10.1007/s13197-022-05513-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/11/2022] [Accepted: 05/25/2022] [Indexed: 06/16/2023]
Abstract
This work investigated the crystallization and melting behavior of a commercial cocoa butter substitute (CBS) blended with 10-80% (by weight) of a hard lauric fat called krabok seed fat (KSF). The aim was to find CBS-KSF blends with improved crystallization and melting characteristics from that of the CBS. It was found that the addition of 10-80% KSF to CBS improved the melting properties of the CBS. However, 10-20% KSF resulted in too high solid fat content (SFC) values at the body temperature (37 °C) which would lead to waxy mouth feel. Adding 30-40% KSF resulted in better melting profiles than 10-20% KSF with SFC values < 3% at 37 °C and SFC curves most similar to cocoa butter. However, 40% KSF led to a significant decrease in the crystallization rate from that of CBS and a significant increase in the average crystal size. With 60-80% KSF, although the blends melted completely at the body temperature, their crystallization rates were significantly reduced. All CBS-KSF blends crystallized into β' structure. Therefore, the addition of 30% KSF to the CBS is recommended for industrial use to obtain compound chocolate with improved quality. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05513-1.
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Affiliation(s)
- Pawitchaya Podchong
- Department of Food Science and Technology, Faculty of Agricultural Technology and Agro-Industry, Rajamangala University of Technology Suvarnabhumi, Phra Nakhon Si Ayutthaya, 13000 Thailand
| | - Patraporn Inbumrung
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, 6 Rajmunklanai Rd., Nakhonpathom, 73000 Thailand
| | - Utai Klinkesorn
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900 Thailand
| | - Sopark Sonwai
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, 6 Rajmunklanai Rd., Nakhonpathom, 73000 Thailand
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BONETTI GABRIELE, HERBST KARENL, DONATO KEVIN, DHULI KRISTJANA, KIANI AYSHAKARIM, AQUILANTI BARBARA, VELLUTI VALERIA, MATERA GIUSEPPINA, IACONELLI AMERIGO, BERTELLI MATTEO. Dietary supplements for obesity. J Prev Med Hyg 2022; 63:E160-E168. [PMID: 36479472 PMCID: PMC9710396 DOI: 10.15167/2421-4248/jpmh2022.63.2s3.2757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Obesity and associated complications including diabetes, cardiometabolic dysfunction, disability, malignancy and premature mortality are considered epidemic. Research on obesity is therefore of worldwide importance. The development of obesity is a multifactorial phenomenon with contributions from biological, behavioral, genetic and environmental factors. Obesity and its associated issues require various lifestyle modifications and treatment options such medication, exercise, diet, surgery, pharmacological therapy and dietary supplements. Dietary supplements are considered an attractive alternative to traditional therapy due to their low toxicity profile and their accessibility to the general population. Dietary supplements may include one or more dietary ingredients. In this narrative review, we analyze the effects on obesity and obesity-related issues of various natural components. For example, there are a myriad of supplements that have been used as dietary supplements for weight loss such as minerals, vitamins, amino acids, metabolites, herbs, and plant extracts. This narrative review aims to present the benefits and side-effects of several ingredients of dietary supplements for weight loss and treatment of obesity. In particular, the mechanism of action, results of clinical trials, and possible side effects will be presented for the following ingredients: β-Glucans, bitter orange, calcium, vitamin D, chitosan, chromium, cocoa, coleus forskohlii, conjugate linoleic acid, ephedra sinica, fucoxanthin, garcinia cambogia, glucomannan, green coffee, green tea, guar gum, raspberry, hoodia gordonii, irvingia gabonensis, phenylpropylamine, pyruvate, white kidney bean.
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Affiliation(s)
- GABRIELE BONETTI
- MAGI’S LAB, Rovereto (TN), Italy
- Correspondence: Gabriele Bonetti, MAGI’S LAB, Rovereto (TN) 38068, Italy. E-mail:
| | - KAREN L. HERBST
- Total Lipedema Care, Beverly Hills (California) and Tucson (Arizona), USA
| | | | | | | | - BARBARA AQUILANTI
- UOSD Medicina Bariatrica, Fondazione Policlinico Agostino Gemelli IRCCS, Rome, Italy
| | - VALERIA VELLUTI
- UOSD Medicina Bariatrica, Fondazione Policlinico Agostino Gemelli IRCCS, Rome, Italy
| | - GIUSEPPINA MATERA
- UOSD Medicina Bariatrica, Fondazione Policlinico Agostino Gemelli IRCCS, Rome, Italy
| | - AMERIGO IACONELLI
- UOSD Medicina Bariatrica, Fondazione Policlinico Agostino Gemelli IRCCS, Rome, Italy
| | - MATTEO BERTELLI
- MAGI’S LAB, Rovereto (TN), Italy
- MAGI EUREGIO, Bolzano, Italy
- MAGISNAT, Peachtree Corners (GA), USA
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Koumba Ibinga SK, Cerny M, Lacroux E, Fabre J, Valentin R, Merah O, Bikanga R, Mouloungui Z. Extraction and Physicochemical Composition of Irvingiagabonensis Almond Oil: A Potential Healthy Source of Lauric-Myristic Oil. SEPARATIONS 2022; 9:207. [DOI: 10.3390/separations9080207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Irvingia gabonensis is a non-timber forest product, whose fruit contains an edible fat-rich kernel. This fat can be used not only in human food but also as a source of raw materials in the cosmetic, pharmaceutical and nutraceutical industries. This work aimed to provide a physicochemical description of components present in the almonds and butter of I. gabonensis. Oil was extracted by soxhlet and hot-pressing from almonds. Cryo-MEB analyses allowed the observation of oleosomes in which the triglycerides of almonds are located. The triglyceride profile and the fatty acids profile of the butter were determined by gas chromatography, and a statistical analysis was performed. The thermal properties of oil were analyzed by thermogravimetric analysis. The results revealed that oil bodies have sizes ranging from 30 to 60 µm. With a 63.8 ± 0.2% fat content, I. gabonensis is composed of 98.4% triglycerides. The hot-pressing yield is 47.9%. The main triglycerides are essentially made up of lauric (38.5 ± 0.1%) and myristic (51.9 ± 0.2%) acids. Thermogravimetric analysis showed that the butter melted at 43.4 °C and decomposed at 415.2 °C. These results show that I. gabonensis butter may be proposed as a good source of lauric acid for food and nutrition.
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Leakey RRB, Tientcheu Avana M, Awazi NP, Assogbadjo AE, Mabhaudhi T, Hendre PS, Degrande A, Hlahla S, Manda L. The Future of Food: Domestication and Commercialization of Indigenous Food Crops in Africa over the Third Decade (2012–2021). Sustainability 2022; 14:2355. [DOI: 10.3390/su14042355] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
This paper follows the transition from ethnobotany to a deeper scientific understanding of the food and medicinal properties of African agroforestry tree products as inputs into the start of domestication activities. It progresses on to the integration of these indigenous trees as new crops within diversified farming systems for multiple social, economic and environmental benefits. From its advent in the 1990s, the domestication of indigenous food and non-food tree species has become a global programme with a strong African focus. This review of progress in the third decade is restricted to progress in Africa, where multi-disciplinary research on over 59 species has been reported in 759 research papers in 318 science publications by scientists from over 833 research teams in 70 countries around the world (532 in Africa). The review spans 23 research topics presenting the recent research literature for tree species of high priority across the continent, as well as that in each of the four main ecological regions: the humid zone of West and Central Africa; the Sahel and North Africa; the East African highlands and drylands; and the woody savannas of Southern Africa. The main areas of growth have been the nutritional/medicinal value of non-timber forest products; the evaluation of the state of natural resources and their importance to local people; and the characterization of useful traits. However, the testing of putative cultivars; the implementation of participatory principles; the protection of traditional knowledge and intellectual property rights; and the selection of elite trees and ideotypes remain under-researched. To the probable detriment of the upscaling and impact in tropical agriculture, there has been, at the international level, a move away from decentralized, community-based tree domestication towards a laboratory-based, centralized approach. However, the rapid uptake of research by university departments and national agricultural research centres in Africa indicates a recognition of the importance of the indigenous crops for both the livelihoods of rural communities and the revitalization and enhanced outputs from agriculture in Africa, especially in West Africa. Thus, on a continental scale, there has been an uptake of research with policy relevance for the integration of indigenous trees in agroecosystems and their importance for the attainment of the UN Sustainable Development Goals. To progress this in the fourth decade, there will need to be a dedicated Centre in Africa to test and develop cultivars of indigenous crops. Finally, this review underpins a holistic approach to mitigating climate change, as well as other big global issues such as hunger, poverty and loss of wildlife habitat by reaping the benefits, or ‘profits’, from investment in the five forms of Capital, described as ‘land maxing’. However, policy and decision makers are not yet recognizing the potential for holistic and transformational adoption of these new indigenous food crop opportunities for African agriculture. Is ‘political will’ the missing sixth capital for sustainable development?
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Lima EMB, Middea A, Neumann R, Thiré RMDSM, Pereira JF, Freitas SC, Penteado MS, Lima AM, Minguita APDS, Mattos MDC, Teixeira ADS, Pereira ICS, Rojas dos Santos NR, Marconcini JM, Oliveira RN, Corrêa AC. Biocomposites of PLA and Mango Seed Waste: Potential Material for Food Packaging and a Technological Alternative to Reduce Environmental Impact. STARCH-STARKE 2021. [DOI: 10.1002/star.202000118] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Edla Maria Bezerra Lima
- EMBRAPA Food Technology Av. das Américas, 29501 – Guaratiba Rio de Janeiro Rio de Janeiro 23020‐470 Brazil
| | - Antonieta Middea
- Centre for Mineral Technology (CETEM) Av. Pedro Calmon, 900, Cidade Universitária Rio de Janeiro Rio de Janeiro 21941‐908 Brazil
| | - Reiner Neumann
- Centre for Mineral Technology (CETEM) Av. Pedro Calmon, 900, Cidade Universitária Rio de Janeiro Rio de Janeiro 21941‐908 Brazil
| | - Rossana Mara da Silva Moreira Thiré
- Program of Metallurgical and Materials Engineering (PEMM)/COPPE Federal University of Rio de Janeiro (UFRJ) Technology Center, Ilha do Fundão Rio de Janeiro Rio de Janeiro 21941‐598 Brazil
| | - Jéssica Fernandes Pereira
- EMBRAPA Food Technology Av. das Américas, 29501 – Guaratiba Rio de Janeiro Rio de Janeiro 23020‐470 Brazil
| | - Sidinea Cordeiro Freitas
- EMBRAPA Food Technology Av. das Américas, 29501 – Guaratiba Rio de Janeiro Rio de Janeiro 23020‐470 Brazil
| | - Marília Stephan Penteado
- EMBRAPA Food Technology Av. das Américas, 29501 – Guaratiba Rio de Janeiro Rio de Janeiro 23020‐470 Brazil
| | - Aline Muniz Lima
- EMBRAPA Food Technology Av. das Américas, 29501 – Guaratiba Rio de Janeiro Rio de Janeiro 23020‐470 Brazil
| | | | - Mariana da Costa Mattos
- EMBRAPA Food Technology Av. das Américas, 29501 – Guaratiba Rio de Janeiro Rio de Janeiro 23020‐470 Brazil
| | | | | | | | - José Manoel Marconcini
- National Nanotechnology Laboratory for Agriculture (LNNA) EMBRAPA Instrumentation São Carlos São Paulo 13560‐970 ‐ PO Box 741 Brazil
| | - Renata Nunes Oliveira
- Post Graduation Program of Chemical Engineering Chemical Engineering Department Federal Rural University of Rio de Janeiro Rod. BR 465, Km 07, s/n – Zona Rural Seropédica Rio de Janeiro 23890‐000 Brazil
| | - Ana Carolina Corrêa
- National Nanotechnology Laboratory for Agriculture (LNNA) EMBRAPA Instrumentation São Carlos São Paulo 13560‐970 ‐ PO Box 741 Brazil
- Graduate Program in Materials Science and Engineering Federal University of Sao Carlos (UFSCar) Rod. Washington Luiz, km 235 São Carlos São Paulo 13565‐905 Brazil
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Mateus-Reguengo L, Barbosa-Pereira L, Rembangouet W, Bertolino M, Giordano M, Rojo-Poveda O, Zeppa G. Food applications of Irvingia gabonensis (Aubry-Lecomte ex. O'Rorke) Baill., the 'bush mango': A review. Crit Rev Food Sci Nutr 2019; 60:2446-2459. [PMID: 31366215 DOI: 10.1080/10408398.2019.1646704] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Irvingia gabonensis, also known as 'bush mango', is a multipurpose fruit tree, native to tropical Africa. It is a priority indigenous fruit tree in western and central Africa since its wood is used for making utensils and fruits are mostly used as food and medicine. The objective of this work is to provide an updated review of the available knowledge about physicochemical characteristics of I. gabonensis fruit in order to evaluate its potential use in the food industry. The fruit mesocarp contains various phytochemicals and ascorbic acid concentration higher than some vitamin C rich fruits, then it is consumed fresh or dried, used to produce juice and wine, or as a flavourant. I. gabonensis fruit kernel is rich in oil (63%-69% crude fat), mainly composed of myristic and lauric acids. Its triacylglycerol composition and, resultantly, melting curve and polymorphism indicate an aptitude for diverse applications, as it is solid at room temperature. Forty-one phenolic compounds were identified in the seeds and derived extracts and supplements, being ellagic acid and its derivates the most present. This review enhances our knowledge about nutritional content and health benefits of I. gabonensis whole fruit, especially its pulp and seed, evidencing the need for safer and more efficient production of value-added products.
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Affiliation(s)
- L Mateus-Reguengo
- Department of Agriculture, Forest, and Food Sciences (DISAFA), University of Turin, Turin, TO, Italy
| | - L Barbosa-Pereira
- Department of Agriculture, Forest, and Food Sciences (DISAFA), University of Turin, Turin, TO, Italy
| | | | - M Bertolino
- Department of Agriculture, Forest, and Food Sciences (DISAFA), University of Turin, Turin, TO, Italy
| | - M Giordano
- Department of Agriculture, Forest, and Food Sciences (DISAFA), University of Turin, Turin, TO, Italy
| | - O Rojo-Poveda
- Department of Agriculture, Forest, and Food Sciences (DISAFA), University of Turin, Turin, TO, Italy
| | - G Zeppa
- Department of Agriculture, Forest, and Food Sciences (DISAFA), University of Turin, Turin, TO, Italy
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Zhang H, Wen J, Zhang Y, Limbu SM, Du Z, Qin JG, Chen L. Forskolin reduces fat accumulation in Nile tilapia (Oreochromis niloticus) through stimulating lipolysis and beta-oxidation. Comp Biochem Physiol A Mol Integr Physiol 2019; 230:7-15. [DOI: 10.1016/j.cbpa.2018.12.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 11/30/2018] [Accepted: 12/17/2018] [Indexed: 12/18/2022]
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Yamoneka J, Malumba P, Lognay G, Blecker C, Danthine S. Irvingia gabonensis seed fat as hard stock to formulate blends for trans free margarines. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.053] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Lieb VM, Schuster LK, Schmarr H, Carle R, Steingass CB. Lipophilic compounds and thermal behaviour of African mango (
Irvingia gabonensis
(Aubry‐Lecomte ex. O'Rorke) Baill.) kernel fat. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13940] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Veronika M. Lieb
- Institute of Food Science and Biotechnology Chair Plant Foodstuff Technology and Analysis University of Hohenheim Garbenstraße 25 Stuttgart 70599 Germany
| | - Laura K. Schuster
- Institute of Food Science and Biotechnology Chair Plant Foodstuff Technology and Analysis University of Hohenheim Garbenstraße 25 Stuttgart 70599 Germany
| | - Hans‐Georg Schmarr
- Institute for Viticulture and Oenology Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz Breitenweg 71 Neustadt an der Weinstraße 67435 Germany
- Faculty of Chemistry Instrumental Analytical Chemistry University Duisburg‐Essen Universitätsstraße 5 Essen 45141 Germany
| | - Reinhold Carle
- Institute of Food Science and Biotechnology Chair Plant Foodstuff Technology and Analysis University of Hohenheim Garbenstraße 25 Stuttgart 70599 Germany
- Biological Science Department King Abdulaziz University P.O. Box 80257 Jeddah 21589 Saudi Arabia
| | - Christof B. Steingass
- Institute of Food Science and Biotechnology Chair Plant Foodstuff Technology and Analysis University of Hohenheim Garbenstraße 25 Stuttgart 70599 Germany
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Lieb VM, Schuster LK, Kronmüller A, Schmarr HG, Carle R, Steingass CB. Fatty acids, triacylglycerols, and thermal behaviour of various mango (Mangifera indica L.) kernel fats. Food Res Int 2019; 116:527-37. [PMID: 30716977 DOI: 10.1016/j.foodres.2018.08.070] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2018] [Revised: 07/27/2018] [Accepted: 08/20/2018] [Indexed: 11/22/2022]
Abstract
Mango processing generates high amounts of unexploited kernels. Lipid profiles and thermal behaviour of kernel fats from seven Mangifera indica L. cultivars originating from Latin America and Thailand were characterised. Total lipid contents ranged between 5.4 and 11.9%. Detailed GC-FID, GC-MS, and HPLC-DAD-ESI-MSn analyses revealed two fatty acids and five triacylglycerols as novel mango kernel constituents. Owing to the prevailing saturated fatty acids and triacylglycerols, 'Maha Chanook' fat had a significantly higher melting point, the highest solid fat indices at all temperatures, and densely packed crystals as shown by DSC and light microscopy, respectively. In contrast, 'Falan' exhibited high proportions of polyunsaturated fatty acids and triacylglycerols with low equivalent carbon numbers (40-46), resulting in lower melting and crystallisation temperatures and a loosened crystal network. 'Keitt' and 'Palmer' fats showed high proportions of triacylglycerols with medium equivalent carbon numbers (44-52). Mango kernels represent a sustainable source for liquid to semi-solid edible fats suitable for numerous potential applications, e.g., in food and cosmetics.
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Yamoneka J, Malumba P, Lognay G, Béra F, Blecker C, Danthine S. Enzymatic Inter-Esterification of Binary Blends ContainingIrvingia gabonensisSeed Fat to Produce Cocoa Butter Substitute. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700423] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Juste Yamoneka
- Food Science and Formulation; University of Liege, Gembloux Agro-Bio Tech; Avenue de la Faculté d'Agronomie, 2B B-5030 Gembloux Belgium
- Agronomy Faculty; Departement of Chemistry and Agricultural Industries; University of Goma; BP 204 Goma Democratic Republic of Congo
| | - Paul Malumba
- Food Process Engineering; University of Liege, Gembloux Agro-Bio Tech; Avenue de la Faculté d'Agronomie, 2B B-5030 Gembloux Belgium
- Agricultural Faculty; University of Kinshasa; BP 14071 Kinshasa 1 Democratic Republic of Congo
| | - Georges Lognay
- Analytical Chemistry; University of Liege, Gembloux Agro-Bio Tech; Passage des Déportés, 2 B-5030 Gembloux Belgium
| | - François Béra
- Food Process Engineering; University of Liege, Gembloux Agro-Bio Tech; Avenue de la Faculté d'Agronomie, 2B B-5030 Gembloux Belgium
| | - Christophe Blecker
- Food Science and Formulation; University of Liege, Gembloux Agro-Bio Tech; Avenue de la Faculté d'Agronomie, 2B B-5030 Gembloux Belgium
| | - Sabine Danthine
- Food Science and Formulation; University of Liege, Gembloux Agro-Bio Tech; Avenue de la Faculté d'Agronomie, 2B B-5030 Gembloux Belgium
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Affiliation(s)
- Jun Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- Department of Food Science and Technology, The University of Georgia, Athens, GA, USA
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Casimir C. Akoh
- Department of Food Science and Technology, The University of Georgia, Athens, GA, USA
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
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Zhou F, Dong H, Shao JH, Zhang JL, Liu DY. Effect of chopping time and heating on 1 H nuclear magnetic resonance and rheological behavior of meat batter matrix. Anim Sci J 2017; 89:695-702. [PMID: 29282839 DOI: 10.1111/asj.12971] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2016] [Accepted: 10/23/2017] [Indexed: 11/28/2022]
Abstract
The effect of chopping time and heating on physicochemical properties of meat batters was investigated by low-field nuclear magnetic resonance and rheology technology. Cooking loss and L* increased while texture profile analysis index decreased between chopping 5 and 6 min. The relaxation time T21 (bound water) and its peak area ratio decreased, while the ratio of T22 peak area (immobilized water) in raw meat batters gradually increased with the extension of chopping time. However, T22 was opposite after being heated and a new component T23 (free water) appeared (T2i is the spin - spin relaxation time for the ith component.). The initial damping factor (Tan δ) gradually decreased and there were significant difference between 4 and 5 min of chopping time. There were significantly positive correlations between the ratio of peak area of T22 and chopping time, the storage modulus (G'), cooking loss, and L*, respectively. Continued chopping time could improve the peak area proportion of T22 in raw meat batters. Further, the higher the peak area proportion of T22 in raw meat batters, the cooking loss of heated meat gel was higher. Also, the stronger the mobility of immobilized water in meat batter, the higher the L* of the fresh meat batters. Thus, it is revealed that the physicochemical properties of meat batter are significantly influenced by chopping time which further affects the water holding capacity and the texture of emulsification gel.
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Affiliation(s)
- Fen Zhou
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning, China
| | - Hui Dong
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Jun-Hua Shao
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning, China.,College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Jun-Long Zhang
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning, China
| | - Deng-Yong Liu
- College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning, China
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Abstract
Obesity and its associated cardiometabolic alterations currently are considered an epidemic; thus, their treatment is of major importance. The cornerstone for such treatment involves therapeutic lifestyle changes; however, the vast majority of cases fail and/or significant weight loss is maintained only in the short term because of lack of compliance. The popularity of dietary supplements for weight management has increased, and a wide variety of these products are available over the counter. However, the existing scientific evidence is insufficient to recommend their safe use. Hence, the purpose of this article is to review the clinical effects, proposed mechanism of action, and safety profile of some of the new dietary supplements, including white bean extract, Garcinia cambogia, bitter orange, Hoodia gordonii, forskolin, green coffee, glucomannan, β-glucans, chitosan, guar gum, and raspberry ketones.
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Affiliation(s)
- Alejandro Ríos-Hoyo
- Facultad de Ciencias de la Salud, Universidad Anáhuac México Norte, Av. Universidad Anáhuac #46. Lomas Anáhuac, 52786, Huixquilucan, Estado de México, México
| | - Gabriela Gutiérrez-Salmeán
- Facultad de Ciencias de la Salud, Universidad Anáhuac México Norte, Av. Universidad Anáhuac #46. Lomas Anáhuac, 52786, Huixquilucan, Estado de México, México.
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