The quality of Tombul (Round) hazelnut, grown in the Giresun province Turkey, was determined by measuring proximate composition, minerals, vitamins, dietary fiber, amino acids, and taste active components (free sugars, organic acids). Fat predominant component hazelnut (∼61%). major minerals were potassium, phosphorus, calcium, magnesium, selenium. Hazelnut also found to serve as an excellent source vitamin E (24 mg/100 g) a good water soluble (B complex) vitamins fiber. acids glutamic acid,...

The quality of crude hazelnut oil extracted from Tombul (Round) hazelnut, grown in the Giresun province Turkey, was determined by measuring lipid classes, fatty acids, and fat soluble bioactives (tocopherols phytosterols). Oxygen uptake, peroxide value, thiobarbituric acid reactive substances, α-tocopherol levels stripped oils bulk oil-in-water (o/w) emulsion systems were also evaluated as indices oxidation over a 21 day storage period at 60 °C dark. total content 61.2%, which 98.8% nonpolar...

The antioxidative property of a hydrophilic extract prepared from the fruiting body edible mushroom ( Flammulina velutipes) was evaluated. contained ergothioneine (ERT) at level 3.03 +/- 0.07 mg/mL, showed higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and suppressed lipid oxidation bigeye tuna meat more effectively than authentic L-ERT added same concentration. had stronger total reducing power inhibited formation metmyoglobin (metMb) significantly in meat. Lipid...

The effects of droplet size and emulsifiers on oxidative stability polyunsaturated TAG in oil-in-water (o/w) emulsions with sizes 0.806 +/- 0.0690, 3.28 0.0660, or 10.7 0.106 microm (mean SD) were investigated. Hydroperoxide contents the emulsion a mean 0.831 significantly lower than those 12.8 for up to 120 h oxidation time. Residual oxygen headspace air vials containing an o/w compared microm. Hexanal developed from soybean oil smaller showed residual larger emulsions. Consequently, could...

ABSTRACT We investigated the role of lipid oxidation in development a rancid off‐odor early stage ice storage both ordinary and dark muscles cultured yellowtail ( Seriola quinqueradiata ). The total hydroperoxide content thiobarbituric acid‐reactive substances (TBARS) muscle were significantly higher P < 0.01) than those during 2 d storage. increase metmyoglobin was accompanied by gradual darkening color To distinguish changes odor characteristics muscles, sensory evaluation carried out....

Mung bean variety Kampangsean 2 was analyzed during 24-h germination period. Total phenolic content and crude protein of germinated beans significantly increased with increasing The mung showed the highest but not different compared to that 18-h bean. increase in due an nonprotein nitrogen, nitrogen. During germination, amount proteins molecular weight 20, 29 36 kDa gradually decreased. Germination caused certain amino acids especially phenylalanine. Tryptophan found be a limiting acid....

Cholesterol oxides in fish products popular Japan, including salted and dried, boiled dried smoked products, were qualitatively quantitatively determined as trimethylsilyl ether derivatives by gas‐liquid chromatography mass spectrometry. The level of total cholesterol ranged widely between 8.3 ppm shrimp 188.0 anchovy. 7β‐Hydroxycholesterol 7‐ketocholesterol the most prominent oxidative decomposition cholesterol. levels epimeric epoxides, cholestane triol 25‐hydroxycholesterol relatively...

The antimelanosic and antioxidative properties of a hot water extract prepared from the fruiting body edible mushroom (Flammulina velutipes) were evaluated by dietary supplementation in Kuruma shrimp (Marsupenaeus japonicus) for possible aquaculture application. contained ergothioneine (ERT) at level 2.05 mg/mL. A commercial standard l-ergothioneine (l-ERT) showed inhibitory activity against polyphenoloxidase (PPO). Feeding had no adverse effects on immune systems under present experimental...

Relationships between oxidative stability and the compositions of sardine mackerel lipids were investigated in view possible synergism phospholipids α ‐tocopherol ( ‐Toc). The total extracted from viscera highly susceptible to autoxidation, compared with white red muscles skin. This seemed be due lower concentrations ‐Toc phosphatidylethanolamine (PE) tissue, but not level polyunsaturated fatty acids. synergistic effect PE slightly affected by degree unsaturation its acyl chains. ability O...

The ability of a hydrophilic extract prepared from edible mushroom (Flammulina velutipes) to stabilize fresh color bigeye tuna (Thunnus obesus) meat was evaluated compare it with certain other antioxidants. shelf life meats, which were added as 1, 3, or 5 mL 100 g minced meat, prolonged duration ice storage by more than 2, 4, and 6 d, respectively, in comparison the control without extract. addition effective adding ascorbic acid sodium salt (500 ppm) alpha-tocopherol regard oxidation lipid...

BACKGROUND: Ergothioneine (ESH), a potent antioxidant, has been found in certain edible mushrooms. Our previous research showed that ESH extracted from the mushroom Flammulina velutipes positive effect on colour stability of beef and tuna meat. The purpose present study was to compare efficacy applicability extracts prepared different species as stabilizer fish meats. RESULTS: Levels higher than 2.8 mg mL−1 were fruiting bodies F. velutipes, Lentinula edodes, Pleurotus cornucopiae eryngii...

Summary Edible mushrooms contain considerable amounts of the potent natural antioxidant 2‐thiol‐ l ‐histidine‐betaine ( ‐ergothioneine, ESH). The objective this study was to evaluate effects extraction solvents, common cooking methods and storage conditions on ESH content, total phenols (TPs) capacity edible mushroom Flammulina velutipes fruiting body its hot water extract that had been stored at different temperatures. Regarding procedures, boiling in resulted highest losses activity both...