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Fagan RJ, Eskildsen D, Catanzano T, Stanietzky R, Kamel S, Eltaher M, Elsayes KM. Burnout and the role of mentorship for radiology trainees and early career radiologists. Diagn Interv Radiol 2024; 30:313-317. [PMID: 38836503 DOI: 10.4274/dir.2024.242825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/06/2024]
Abstract
Burnout is a widespread issue among physicians, including radiologists and radiology trainees. Long hours, isolation, and substantial stress levels contribute to healthcare workers experiencing a substantially higher rate of burnout compared with other professionals. Resident physicians, continuously exposed to stressors such as new clinical situations and performance feedback, are particularly susceptible. Mentorship has proven to be an effective strategy in mitigating burnout. Various mentorship delivery models exist, all aiming to have mentors serve as role models to mentees, thereby alleviating stress and anxiety. Physician groups and healthcare enterprises have actively implemented these programs, recognizing them as both successful and cost-effective. This article explores different mentorship models, their implementation processes, and the effectiveness of these programs as a standard component of academic departments.
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Affiliation(s)
- Richard J Fagan
- Baylor College of Medicine, Department of Radiology, Texas, United States of America
| | - Dane Eskildsen
- Baylor College of Medicine, Department of Radiology, Texas, United States of America
| | - Tara Catanzano
- University of Massachusetts Medical School-Baystate, Department of Radiology, UMass Chan-Baystate, Springfield, United States of America
| | - Rachel Stanietzky
- University of Texas MD Anderson Cancer Center, Department of Abdominal Imaging, Texas, United States of America
| | - Serageldin Kamel
- University of Texas MD Anderson Cancer Center, Department of Abdominal Imaging, Texas, United States of America
| | - Mohamed Eltaher
- University of Texas MD Anderson Cancer Center, Department of Abdominal Imaging, Texas, United States of America
| | - Khaled M Elsayes
- University of Texas MD Anderson Cancer Center, Department of Abdominal Imaging, Texas, United States of America
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Quan Q, Zhang Y, Nawaz A, Feng L, Qin Z. Effects of taro [ Colocasia esculenta (L.) Schott] slices on nutritional quality, sensory quality, and shelf life of Chinese pickled and steamed pork belly. Front Nutr 2023; 10:1290221. [PMID: 38024387 PMCID: PMC10667902 DOI: 10.3389/fnut.2023.1290221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Accepted: 10/30/2023] [Indexed: 12/01/2023] Open
Abstract
This study aimed to investigate the influence of different ratios of taro slices (TS) on the nutritional quality, sensory quality, and shelf life of Chinese pickled and steamed pork belly (CPSPB). The study examined various aspects of CPSPB, including its proximate components, fat oxidation, fatty acid composition, protein hydrolysis, oxidation reaction, and induction period (IP). Additionally, the sensory quality and texture analysis were compared simultaneously. The results showed that the addition of TS to CPSPB significantly improved water and lipid loss (p < 0.05), increased the unsaturated/saturated ratio of fatty acids, and reduced lipid and protein oxidation. Additionally, the incorporation of TS extended the IP and enhanced the shelf life of CPSPB. Particularly, the addition of a specific amount of TS (60%) to CPSPB resulted in the highest organoleptic quality. Therefore, these results emphasize the positive impact of TS on the overall quality of CPSPB, highlighting its potential to enhance the nutritional value, sensory attributes, and shelf life.
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Affiliation(s)
- Qinguo Quan
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou, China
| | - Yexuan Zhang
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Asad Nawaz
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou, China
| | - Luya Feng
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou, China
| | - Zuodong Qin
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou, China
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Çetin N, Ciftci B, Kara K, Kaplan M. Effects of gradually increasing drying temperatures on energy aspects, fatty acids, chemical composition, and in vitro ruminal fermentation of acorn. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:19749-19765. [PMID: 36239888 DOI: 10.1007/s11356-022-23433-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Accepted: 09/29/2022] [Indexed: 06/16/2023]
Abstract
Acorns are commonly used to meet energy, protein, and mineral needs of livestock in various parts of the world. However, since acorns have quite a high moisture content at harvest, they should be stored as dried to prevent loss of nutrients and spoilage throughout storage periods. The aim of this study is to determine the drying kinetics, color, energy aspects, crude protein, crude ash, crude oil, fatty acid composition, ADF, NDF, condensed tannin, and mineral composition properties of acorns dried at gradually increasing drying temperatures. Drying processes were carried out in an air-convective dryer at temperatures of 40, 60, 80, 100, and 120 °C. The Logistic model was identified as the best model for describing current drying conditions. Increasing drying temperatures reduced L* (lightness) values and increased thermal efficiency and effective moisture diffusion values. In terms of energy efficiency, the best outcomes were achieved at 80 °C and 120 °C drying temperatures. Drying temperatures had highly significant effects on nutritional traits of acorn samples. Increasing drying temperatures increased fiber content, gas-methane production, and energy values and reduced crude protein and oil contents. Some minerals decreased and some others increased with increasing drying temperatures. Increasing drying temperatures caused slight changes in fatty acid compositions. In terms of animal drying and feeding characteristics, it was determined that a drying temperature of 80 °C was ideal for acorn drying.
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Affiliation(s)
- Necati Çetin
- Department of Biosystems Engineering, Faculty of Agriculture, University of Erciyes, Kayseri, Turkey.
| | - Beyza Ciftci
- Department of Field Crops, Faculty of Agriculture, University of Erciyes, Kayseri, Turkey
| | - Kanber Kara
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Erciyes University, Kayseri, Turkey
| | - Mahmut Kaplan
- Department of Field Crops, Faculty of Agriculture, University of Erciyes, Kayseri, Turkey
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Mashau ME, Mukwevho TA, Ramashia SE, Siwela M. The influence of Bambara groundnut ( Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2130435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Mpho Edward Mashau
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Thompho Admire Mukwevho
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Shonisani Eugenia Ramashia
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Muthulisi Siwela
- Department of Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal, Pietermaritzburg, South Africa
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Suriya M, Haripriya S, Meera K, Reddy CK. Influence of blanching treatment and drying methods on the nutritional composition, functional, and antioxidant properties of elephant foot yam (
Amorphophallus paeoniifolius)
flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16920] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- M. Suriya
- Department of Food Science and Technology Pondicherry University 605014 Puducherry India
- Centre for Food Technology Anna University 600025 Chennai India
| | | | - K. Meera
- Department of Food Science and Technology Pondicherry University 605014 Puducherry India
| | - Chagam Koteswara Reddy
- Department of Biochemistry and Bioinformatics Institute of Science GITAM (Deemed to be University), Visakhapatnam 530045 India
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Effect of soaking, germination, and roasting on the proximate composition, antinutrient content, and some physicochemical properties of defatted
Moringa oleifera
seed flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16329] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits. Processes (Basel) 2021. [DOI: 10.3390/pr9081262] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
This study investigated the impact of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of Parinari (P). curatellifolia peel flour were formulated and characterised. Thermal, physicochemical, polyphenolic compounds and antioxidant properties of flour and biscuits were determined. The incorporation of P. curatellifolia peel flour significantly increased (p < 0.05) thermal properties (onset, peak and conclusion temperatures) of flour. However, enthalpy of gelatinisation, viscosity and pH of flour samples decreased. Nutritional analysis revealed an increase in ash (0.74% to 2.23%) and crude fibre contents (0.39% to 2.95%) along with an increase of P. curatellifolia peel flour levels. Protein content and carbohydrates decreased while moisture content was insignificantly affected by the addition of P. curatellifolia peel flour. The L*, b* values and whiteness index of formulated biscuits decreased while parameter a* value (10.76 to 21.89) and yellowness index (69.84 to 102.71) decreased. Physical properties such as diameter (3.57 mm to 3.97 mm), spread ratio (2.67 to 3.45) and hardness (1188.13 g to 2432.60 g) increased with the inclusion levels of peel flour while weight and thickness decreased. The inclusion of P. curatellifolia improved the polyphenolic compounds and antioxidant activity of biscuits with values of total flavonoids content ranging from 0.028 to 0.104 mg CE/g, total phenolic content increasing from 20.01 mg to 48.51 mg GAE/g, ferric reducing antioxidant power (FRAP) increasing from 108.33 mg to 162.67 mg GAE/g and DPPH (2,2-diphenyl-1-picrylhydrazyl) from 48.70% to 94.72%. These results lead to the recommendation of the utilisation of P. curatellifolia peel flour to enhance the nutritional value, polyphenolic compounds and antioxidant activity of bakery products such as biscuits.
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Dimitry MY, Emmanuel PA, Edith DMJ, Armand AB, Nicolas NY. Antioxidant property, anti-inflammatory and analgesic effects of aqueous extracts of two onion bulbs varieties (Allium cepa L.). CLINICAL PHYTOSCIENCE 2021. [DOI: 10.1186/s40816-021-00284-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Abstract
Background
oxidative stress and inflammation remain the main health problems often linked to degenerative diseases. The aim of this study was to evaluate antioxidant, analgesic and anti-inflammatory properties of onion growth in Cameroon.
Methods
Aqueous extracts were produced from two varieties of onion (Violet of galmi; Goudami) and were quantified for their polyphenols content. Concentrations of extracts (0.1, 0.5, 1, 1.5 mg/mL) were also prepared, their in vitro antioxidant properties evaluated by using standard methods. Anti-inflammatory effect of onion extracts was assessed by applying carrageenan sub plantar test to Wistar rats, but acetic acid test was used to study analgesic effect.
Results
The polyphenols content and antioxidant activities of onion extracts changed significantly (p < 0.05) with variety and increased (p < 0.05) with concentration. Total phenolic (range 58.03–67.43%), Total Reducing power (range 0.27–0.94%), DPPH radical scavenging (range 37.33–202.08%) were higher in Violet of galmi extracts, while Ferrous ion chelating power (range 23.15–97.42%) was higher in Goudami extract. The two varieties of onion extracts reduce (p < 0.05) rat paw edema in a dose dependent manner compared with negative control group. Violet of Galmi variety (1.5 mg/kg) reaches 100% of inhibition after 2 h whereas the Goudami variety (1.5 mg/kg) reaches 100% of inhibition after 3 h. In terms of analgesic activity, aqueous extract of the two varieties of onion exhibited analgesic effect characterized by reduction in writhes. Analgesic activity increased significantly (p < 0.05) with concentration of onion but Violet of galmi extracts has also shown more efficacy than Goudami extracts.
Conclusion
The present findings suggest that aqueous extract of violet of galmi and Goudami bulb onions have antioxidant activity and protective effects against inflammation and pain.
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Marcel NR, Christian FG, Markusse D, Valentine TM, Baudelaire EN, Nicolas NY. Enhancing the quality of overripe plantain powder by adding superfine fractions of Adansonia digitata L. pulp and Hibiscus sabdariffa L. calyces: characterization and antioxidant activity assessment. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-03638-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour. Molecules 2020; 25:molecules25133035. [PMID: 32635138 PMCID: PMC7411947 DOI: 10.3390/molecules25133035] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 05/08/2020] [Accepted: 05/14/2020] [Indexed: 11/29/2022] Open
Abstract
The effect of substituting maize (masa) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined. Tortillas were produced from maize and Bambara Groundnut (BGN) flours at the ratio of 100:0, 95:5, 90:10, 85:15 and 80:20, respectively. Compositing maize with BGN flour showed an improvement on the proximate composition of maize flour and tortillas; however, carbohydrate content of tortillas significantly decreased with the addition of BGN in blends from 77.07 to 55.22. The temperatures of gelatinisation such as onset temperature (To) of flour blends increased from 57.50 to 71.95 °C, peak temperature (Tp) from 74.94 to 76.74 °C and the end temperature (Te) from 81.72 to 91.58 °C. Composite flours and tortillas had higher values of polyphenolic compounds and antioxidant activities than the control sample. Textural properties of control tortillas were higher than that of composite tortillas. Increase in the levels of BGN flour improved the weight and thickness of tortillas. However, diameter and spread ratio decreased. Degree of puffing and rollability of tortillas increased with the incorporation levels of BGN flour.
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Impact of gliding arc plasma pretreatment on drying efficiency and physicochemical properties of grape. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102381] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Effect of drying treatment on nutritional, functional and sensory properties of three varieties of onion powders. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9906-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Arıcı M, Yıldırım RM, Özülkü G, Yaşar B, Toker OS. Physicochemical and nutritional properties of taro (Colocasia esculenta L. Schott) flour as affected by drying temperature and air velocity. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.08.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Kumar V, Sharma HK. Process optimization for extraction of bioactive compounds from taro (Colocasia esculenta), using RSM and ANFIS modeling. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9440-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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15
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Romuli S, Abass A, Müller J. Physical Properties of Cassava Grits before and after Pneumatic Drying. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12397] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sebastian Romuli
- Institute of Agricultural Engineering, Tropics and Subtropics Group, University of Hohenheim; Stuttgart 70599 Germany
| | - Adebayo Abass
- Cassava Value Chain, International Institute of Tropical Agriculture; Dar es Salaam Tanzania
| | - Joachim Müller
- Institute of Agricultural Engineering, Tropics and Subtropics Group, University of Hohenheim; Stuttgart 70599 Germany
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Mang DY, Abdou AB, Njintang NY, Djiogue EJM, Bernard C, Scher J, Mbofung MC. Effect of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean (Mucuna pruriens L.) flours. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2015. [DOI: 10.1007/s11694-015-9251-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Li W, Wang M, Xulin Xiao, Zhang B, Yang X. Effects of Air-Impingement Jet Drying on Drying Kinetics, Nutrient Retention and Rehydration Characteristics of Onion (Allium cepa) Slices. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2015. [DOI: 10.1515/ijfe-2014-0269] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
This study is designed to investigate drying kinetics, nutrient retention and rehydration ratio of onion slices under air-impingement jet drying (AIJD) with different drying temperatures (40, 50 and 60°C), air velocities (11, 12 and 13 m/s), and the distance between jet nozzles and material box (0, 40 and 80 mm). Additionally, the influence of AIJD and hot air drying (HAD) on drying efficiency and product quality of onion slices was comparatively investigated. It was found that the moisture effective diffusivity of onion slices under AIJD ranged from 3.51 × 10−10 to 5.51 × 10−10 m2/s, and the activation energy (E
a) of onion determined from Arrhenius equation was 14.73 kJ/mol, and ascorbic acid content (AAC), total phenolic content (TPC) and DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging activity (DSA) significantly decreased in the dried onions compared to that in fresh onion. In addition, the results suggest that the Modified Page model provides the best fit for AIJD curves. Furthermore, AIJD product is better than HAD both in decreasing drying time and enhancing drying rate, AAC, TPC, DSA and rehydration ratio. Accordingly, the AIJD method has advantages in drying time and quality of products, indicating that this technology can be widely applied to food drying process.
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Affiliation(s)
- Wenfeng Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shanxi, China
| | - Moyi Wang
- The School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xulin Xiao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shanxi, China
| | - Baoshan Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shanxi, China
| | - Xingbin Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shanxi, China
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Ndangui CB, Petit J, Gaiani C, Nzikou JM, Scher J. Impact of Thermal and Chemical Pretreatments on Physicochemical, Rheological, and Functional Properties of Sweet Potato (Ipomea batatas Lam) Flour. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1361-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Panyoo EA, Njintang NY, Hussain R, Gaiani C, Scher J, Mbofung CMF. Physicochemical and Rheological Properties of Taro (Colocasia esculenta) Flour Affected by Cormels Weight and Method of Peeling. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1175-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Mucilage chemical profile and antioxidant properties of giant swamp taro tubers. Journal of Food Science and Technology 2012; 51:3559-67. [PMID: 25477624 DOI: 10.1007/s13197-012-0906-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/11/2012] [Accepted: 11/27/2012] [Indexed: 10/27/2022]
Abstract
The yellow (YP) and white (WP) sections of giant swamp taro (GST) contain 40.0 g/kg and 51.5 g/kg (dry wt) respectively of pure mucilage made up of D-glucose (44.95-78.85 %), D-galactose (8.70-25.35 %), D-mannose (3.20-10.45 %), D-arabinose (2.45-5.20 %) and small amounts of glucuronic acid and rhamnose. Arabinogalactan-proteins (5.30-8.83 g/kg) contain mainly arabinose and galactose (in a 1:1 proportion) and also significant amounts of rhamnose, xylose, glucuronic acid and mannose. Antioxidant activity of YP was higher than those of WP while chelating ability and reducing power increased with mucilages content. Generally YP and WP showed better reducing power (1.06 ± 0.35 at 5 mg/mL) than ascorbic acid (0.89 ± 0.22). WP and YP chelated ferrous ions by 20.0-76.0 % and 16.4-71.0 % respectively. Effective concentrations (EC50) of mucilages (WP 1.28 ± 0.05 mg/mL; YP 1.42 ± 0.04 mg/mL) were lower than those of citric acid (1.58 ± 0.04 mg/mL). Generally mucilage from the WP and YP sections are excellent sources of chelating agents.
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