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Medicinal Plant Research Volume 10 Number 29, 3 August, 2016 ISSN 1996-0875

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Journal of Medicinal Plant Research Volume 10 Number 29, 3 August, 2016 ISSN 1996-0875 ABOUT JMPR The Journal of Medicinal Plant Research is published weekly (one volume per year) by Academic Journals. The Journal of Medicinal Plants Research (JMPR) is an open access journal that provides rapid publication (weekly) of articles in all areas of Medicinal Plants research, Ethnopharmacology, Fitoterapia, Phytomedicine etc. The Journal welcomes the submission of manuscripts that meet the general criteria of significance and scientific excellence. Papers will be published shortly after acceptance. All articles published in JMPR are peer reviewed. Electronic submission of manuscripts is strongly encouraged, provided that the text, tables, and figures are included in a single Microsoft Word file (preferably in Arial font). Contact Us Editorial Office: [email protected] Help Desk: [email protected] Website: http://www.academicjournals.org/journal/JMPR Submit manuscript online http://ms.academicjournals.me/ Editors Prof. Akah Peter Achunike Prof. Parveen Bansal Editor-in-chief Department of Biochemistry Department of Pharmacology & Toxicology Postgraduate Institute of Medical Education and University of Nigeria, Nsukka Research Nigeria Chandigarh India. Associate Editors Dr. Ravichandran Veerasamy AIMST University Dr. Ugur Cakilcioglu Faculty of Pharmacy, AIMST University, Semeling - Elazıg Directorate of National Education 08100, Turkey. Kedah, Malaysia. Dr. Jianxin Chen Dr. Sayeed Ahmad Information Center, Herbal Medicine Laboratory, Department of Beijing University of Chinese Medicine, Pharmacognosy and Phytochemistry, Beijing, China Faculty of Pharmacy, Jamia Hamdard (Hamdard 100029, University), Hamdard Nagar, New Delhi, 110062, China. India. Dr. Hassan Sher Dr. Cheng Tan Department of Botany and Microbiology, Department of Dermatology, first Affiliated Hospital College of Science, of Nanjing Univeristy of King Saud University, Riyadh Traditional Chinese Medicine. Kingdom of Saudi Arabia. 155 Hanzhong Road, Nanjing, Jiangsu Province, China. 210029 Dr. Jin Tao Professor and Dong-Wu Scholar, Dr. Naseem Ahmad Department of Neurobiology, Young Scientist (DST, FAST TRACK Scheme) Medical College of Soochow University, Plant Biotechnology Laboratory 199 Ren-Ai Road, Dushu Lake Campus, Department of Botany Suzhou Industrial Park, Aligarh Muslim University Suzhou 215123, Aligarh- 202 002,(UP) P.R.China. India. Dr. Pongsak Rattanachaikunsopon Dr. Isiaka A. Ogunwande Department of Biological Science, Dept. Of Chemistry, Faculty of Science, Lagos State University, Ojo, Lagos, Ubon Ratchathani University, Nigeria. Ubon Ratchathani 34190, Thailand. Editorial Board Prof Hatil Hashim EL-Kamali Dr. Arash Kheradmand Omdurman Islamic University, Botany Department, Lorestan University, Sudan. Iran. Prof. Dr. Muradiye Nacak Prof Dr Cemşit Karakurt Department of Pharmacology, Faculty of Medicine, Pediatrics and Pediatric Cardiology Gaziantep University, Inonu University Faculty of Medicine, Turkey. Turkey. Dr. Sadiq Azam Samuel Adelani Babarinde Department of Biotechnology, Department of Crop and Environmental Protection, Abdul Wali Khan University Mardan, Ladoke Akintola University of Technology, Pakistan. Ogbomoso Nigeria. Kongyun Wu Department of Biology and Environment Engineering, Dr.Wafaa Ibrahim Rasheed Guiyang College, Professor of Medical Biochemistry National Research Center China. Cairo Egypt. Prof Swati Sen Mandi Division of plant Biology, Bose Institute India. Dr. Ujjwal Kumar De Indian Vetreinary Research Institute, Izatnagar, Bareilly, UP-243122 Veterinary Medicine, India. Journal of Medicinal Plants Research Table of Contents: Volume 10 Number 29 3 August, 2016 ARTICLES Effect of adding sacha inchi (Plukenetia volubilis L.) seeds to a prototype of convenience food draft, on the nutritional composition and sensory acceptance 435 Edwin Darío Betancur-Hoyos, Luz Amparo Urango-Marchena and Luis Fernando Restrepo- Betancur Chemical profile, antimicrobial activity, toxicity on Artemia salina and anti-acetylcholinesterase enzyme essential oil from Bauhinia ungulata L. (Fabaceae) leaves 442 Sandra R. N. A. Medeiros, Antonio A. de Melo Filho, Habdel N. R. da Costa, Francisco dos Santos Silva, Ricardo C. dos Santos, Jacqueline A.Takahashi, Vany P. Ferraz, Ana C. G. R. de Melo, Pedro R. E. Ribeiro, Andreina G. de Andrade Laranjeira,Angela K. Kamezaki, Regildo M. G. Martins and Flavio da Silva Paulino Antifungal and cytotoxicity activities of Anacardium othonianum extract 450 Flávia Maria Lígia Marangoni Jordão Curado, Ana Paula Gazolla, Rita Cassia Nascimento Pedroso, Letícia Pereira Pimenta, Pollyanna Francielli de Oliveira, Denise Crispim Tavares, Márcio Luis Andrade e Silva, Wilson Roberto Cunha, Rosemeire Cristina Linhari Rodrigues Pietro, Ana Helena Januário, Patrícia Mendonça Pauletti, Juliana de Fátima Sales and Fabiano Guimarães Silva Vol. 10(29), pp. 435-441, 3 August, 2016 DOI: 10.5897/JMPR2016.6064 Article Number: 34B41A859722 ISSN 1996-0875 Journal of Medicinal Plants Research Copyright © 2016 Author(s) retain the copyright of this article http://www.academicjournals.org/JMPR Full Length Research Paper Effect of adding sacha inchi (Plukenetia volubilis L.) seeds to a prototype of convenience food draft, on the nutritional composition and sensory acceptance Edwin Darío Betancur-Hoyos1*, Luz Amparo Urango-Marchena2 and Luis Fernando Restrepo-Betancur3 1Escuela de Nutrición y dietética, Universidad de Antioquia. Carrera 75 Nº 65-87, Bloque 44 Ciudadela Robledo, Medellin, Colombia. 2Docente Escuela de Nutrición y Dietética, Universidad de Antioquia. Grupo ICAS. Carrera 75 Nº 65-87, Bloque 44 Ciudadela Robledo, Medellín, Colombia. 3Docente Facultad de Ciencias Agrarias. Universidad de Antioquia. Grupo Giser. Carrera 75 Nº 65-87, Bloque 44 Ciudadela Robledo, Medellín, Colombia. Received 2 February, 2016; Accepted 12 July, 2016 The polyunsaturated fatty acids of Sacha Inchi seeds are important in the development of food products with healthy and nourishing properties. The aim of this study was to evaluate the effect of Sacha Inchi (Plukenetia volubilis L) on a prototype convenience food. The nutritional composition and sensory acceptance was evaluated using a completely randomized experimental design. Fixed effect- balanced factorial multiple correspondence analyses were used for the different treatments. Four formulations were developed for the prototype type setting (F0, F5, F7.5 and F10) using Sacha Inchi almonds characterized according to their nutritional composition. The fatty acid composition of the total lipids of the seed was determined by gas chromatography. In the food draft type, sensory parameters such as color, odor, flavor and texture in all treatments were evaluated. The results obtained showed a content polyunsaturated fatty acids of 33.74% in the seed. In addition, the acceptance of sensory parameters evaluated by consumers in the draft prototype was greater than 80%. It was observed that lipid content increased up to 3 times and the content of polyunsaturated fatty acids, 4 times in the treatment of F10 with regard to white F0. About 10% almond Sacha Inchi can be effectively incorporated into draft products with suitable timing sensory characteristics and nutritional value, thus, allowing the foods declared under the Colombian law as a high and good source of omega 3. Key words: Prototype, Plukenetia volubilis L, polyunsaturated fatty acids, draft. INTRODUCTION Sacha inchi plant is a plant native to the Amazon región, brown (Manco 2006). The flour and oil from the seeds are it is known by various names, such as “Gold Inka”, “Inca commonly used by the Peruvian natives. The seeds Inchi” o “Inca peanut”, is a plant of the Euphorbiaceous contain approximately, on average, 48% oil and 27% family and volubilis species is a climbing plant, semi- proteins that are rich in essential amino acids (Maurer et ligneous, fruits in capsule, with 4 seeds oval and dark al., 2012). The nutritional composition of sacha inchi is 436 J. Med. Plants Res. characterized by high levels of essential fatty omega 3 Municipality of Santo Domingo, Antioquia-Colombia, with (ω-3) and omega 6 (ω-6),), which have been documented characteristics of healthy seed grain without broken bark or to have effects on the human health by preventing exposed almond, was used. various diseases like arthritis , coronary heart disease , diabetes, hypertension , attention deficit hyperactivity, Physico-chemical analysis and inflammatory skin diseases.(Hanssen and Schmitz- Hübsch, 2011) (Gogus and Smith, 2010), according to The following parameters were analyzed: Protein by AOAC No. this context , the use of almonds extracted from the 954.01, moisture by GTC 1.14, ashes by AOAC No. 923.03, total fat by GTC 6.1. 996.06 total carbohydrates calculated on the basis seeds of Sacha inchi has a high potential for of its components by difference. nutraceuticals industry (Guillén et al., 2003). The development, design and innovation of products to help the world population, have spurred the search for Fatty acid profile of sacha inchi seed alternatives to the production of food with functional properties; hence, the seeds of Sacha inchi (Plukenetia Lipid phase extraction of the Sacha Inchi seed was performed and 0.5 mL of hexane was added to 1.5 mL of the Sacha Inchi extract volubilis L.) was proposed for use in the oil and cosmetic which was derivatized with 5 mL of boron trifluoride BF3 industries, with little use in the manufacture of food methylation (Ackman,
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    Oleaginosas Nativas Do Cerrado Apresentam Perfis De Ácidos Graxos Favoráveis À Saúde Cardiovascular

    http://dx.doi.org/10.1590/1678-98652016000600010 OILSEEDS NATIVEORIGINAL TO THE CERRADO |: FATTYORIGINAL ACIDS | 859 Oilseeds native to the Cerrado have fatty acid profile beneficial for cardiovascular health Oleaginosas nativas do Cerrado apresentam perfis de ácidos graxos favoráveis à saúde cardiovascular Aline Medeiros ALVES1 Daniela Canuto FERNANDES2 Jullyana Freitas BORGES2 Amanda Goulart de Oliveira SOUSA3 Maria Margareth Veloso NAVES1 A B S T R A C T Objective To assess and compare the fatty acid composition of edible seeds and a nut native to the Cerrado (Brazilian savannah) to that of traditional oilseeds. Methods Baru almonds, Cerrado cashew nuts, and pequi almonds were extracted from the fruits using appropriate equipment. All edible seeds and nuts were roasted, except for the Brazil nut. The sample lipids were extracted via cold pressing. The fatty acids were esterified, and the fatty acid esters were analyzed by gas chromatography. Results The native and traditional edible seeds and nuts contain mostly monounsaturated fatty acids (42.72 g to 63.44 g/100 g), except for the Brazil nut, which showed predominance of polyunsaturated fatty acids (45.48 g/100 g). Pequi almond had the highest saturated fatty acid content (36.14 g/100 g). The fatty acids with the highest concentration were oleic and linoleic acids, and palmitic acid was also found in considerable concentration in the oilseeds studied. The Cerrado cashew nut and the traditional cashew nut have similar fatty acid profiles. As 1 Universidade Federal de Goiás, Faculdade de Nutrição, Laboratório de Nutrição Experimental. R. 227, Quadra 68, 74605- 080, Goiânia, GO, Brasil.
  • Emerging Vegetable Oils in Europe

    Emerging Vegetable Oils in Europe

    CBI Product Factsheet: Emerging vegetable oils in Europe CBI | Market Intelligence Product Factsheet Cloves in Germany | 1 Introduction The drive for innovation in the European food industry leads companies to adopt new ingredients in order to remain competitive. The introduction of new vegetable oils (emerging oils), either as ingredients or as final consumer products, is a form of innovation, differentiation and marketing used by food companies to articulate their competitive edge. On the other side of the coin, exporters of emerging oils still face a number of challenges to access the European market successfully. Whereas the Novel Food Regulation imposes marketing restrictions on a number of innovative products, some barriers to suppliers are often related to issues such as supply sufficiency and stability. At the same time, emerging oils also provide opportunities in terms of niche marketing and value adding propositions. Understanding the European market for emerging vegetable oils Innovation is high on the agenda of food manufacturers in Europe, significantly in North-Western Europe. In order to remain competitive, companies invest heavily in Research & Development (R&D), with the goal of adapting products to ever-changing consumer preferences, food health and safety requirements and introducing novelty into the food market. A large part of this strategy consists in finding new ingredient solutions. Vegetable oils are an integral part of several food products and, as such, are an interesting basis for product development. The introduction of new vegetable oils, either as ingredients or as final consumer products, is a form of innovation, differentiation and marketing used by food companies to articulate their competitive edge.