Effect of incorporating plant-based quercetin on physicochemical properties, consumer acceptability and sensory profiling of nutrition bars

AbstractBackground: Plant-based quercetin is usually produced using fruit and vegetable wastes and is sold in the market in powdered form. Since it is already used as a supplement in various foods, therefore, a study was conducted to develop calorie rich nutrition bars using plant-based quercetin, that may serve as a promising functional snack with high antioxidant property for general consumption by teenagers, adults, athletes and sports persons. To surmise, this study deals with the development of a novel nutrition bar by utilizing a plant byproduct.Methods: Plant based pure quercetin extract powder (98% Premium grade) was procured from HerbaDiet, Arkure Health Care, Rohtak, Haryana (India). Other materials used were: quinoa (Chenopodium quinoa) (Pro nature Organic Foods Pvt. Ltd.); instant white oats (Kellogg’s India Pvt. Ltd., New Delhi); canola oil (Jivo Wellness Pvt. Ltd.); jaggery (Village product industries); nuts- comprising almond, cashew, walnut, roasted & salted pistachios (Happilo International Pvt. Ltd.).Objective: The study was carried out in order to formulate calorie and nutrient rich bars for all the age-groups with a prime focus on antioxidant-quercetin.  Results: Quercetin-based nutrition bar was developed with different levels of quercetin (0, 20, 40, 60, 80 mg 100g-1), in addition to other ingredients including oats, quinoa, nuts, canola oil and jaggery. Addition of quercetin showed a significant (p ≤ 0.05) change on its water activity, color and textural attributes. With the increase in the quercetin content, a significant decrease in the water activity and increase in the lightness (L*) and hardness values of nutrition bar samples was observed. The quercetin enriched nutrition bars also showed an increase in total phenolic content as well as antioxidant capacity, as assessed by DPPH radical scavenging activity. Evaluation of overall acceptability and sensory profiling was done for all samples and the one with 60 mg 100g-1 quercetinqualified as the best in sensorial attributes.The main finding: The results revealed that quercetin-based nutrition bar can be a palatable and promising functional food with high antioxidant property.

Determinants of IQ profile in children with idiopathic generalized epilepsy

To determine the IQ profile of children with epilepsy and the influence of various epilepsy-related variables on IQ scores, we studied 50 children with idiopathic generalized epilepsy of > 1-year duration, 25 of their siblings, and 30 healthy controls. IQ assessments were made with Malin's Indian modification of the Wechsler Intelligence Scale for Children. The mean +/- SD IQ scores of children with epilepsy (85.6 +/- 12) and their siblings (93.2 +/- 11) were significantly lower than those of the controls (101.6 +/- 9). The IQ scores of the children with epilepsy were also significantly lower than those of their siblings (p < 0.05). The IQ scores showed a significant correlation with socioeconomic status (SES) score (r = 0.33), a history of status epilepticus (r = -0.38), duration of seizure disorder (r = -0.31), and total number of seizures (r = -0.31). On multiple regression analysis, status epilepticus emerged as the most significant variable, accounting for 14% variance, followed by SES score (9% variance), duration of seizure disorder (6% variance), and sex of the child (5% variance). Genetic or environmental factors that probably lead to cognitive deficit in children with epilepsy and their siblings require further study.