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Singh TS, Kshetri P, Devi AK, Langamba P, Tamreihao K, Singh HN, Akoijam R, Chongtham T, Devi CP, Singh TB, Chongtham S, Devi YP, Kuna A, Singh SG, Sharma SK, Das A, Roy SS. Bioactivity and nutritional quality of nutgall ( Rhus semialata Murray), an underutilized fruit of Manipur. Front Nutr 2023; 10:1133576. [PMID: 37342546 PMCID: PMC10277484 DOI: 10.3389/fnut.2023.1133576] [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: 12/29/2022] [Accepted: 05/10/2023] [Indexed: 06/23/2023] Open
Abstract
Introduction Underutilized fruits plays a significant role in socio economic, cultural, nutritional and ethnomedicinal status of tribal people. However, scientific studies on the nutritional and other pharmaceuticals/biological activities of these fruits are meagre. Hence, the present study dealt with the quantification of nutritional quality and deciphering the bioactivity of nutgall (Rhus semialata Murray syn. Rhus chinensis Mill.), an underutilized fruit crop mainly found in foothill tracks of Eastern Himalaya, India, China, Japan, Korea and other South East Asian countries. Methods The Rhus semialata Murray fruits were collected from five different locations in Purul sub-division, Senapati district, Manipur, India. The nutritional composition of the fruit pulp was analysed. Further the fruit pulp was extracted in methanol and water. The methanol and water extracts were studied for bioactivity properties such as antioxidant, antihyperglycemic, antihypertensive, antihyperuricemia, anti-tyrosinase, and antimicrobial activity. Results and discussion The fruit was rich in essential fatty acids. The presence of linoleic and oleic acids, along with traces of docosahexaenoic acid and eicosapantaenoic acid, revealed the potential food value of the fruit. 59.18% of the total amino acid composition of the protein present was constituted by essential amino acids. The IC50 value of methanolic extract (MExt) and Water extract (WExt) of the fruit were recorded as 4.05 ± 0.22 and 4.45 ± 0.16 μg/mL, respectively, in the DPPH assay and 5.43 ± 0.37 and 11.36 ± 2.9 μg/mL, respectively, in the ABTS assay as compared to Ascorbic acid (3 and 5.4 μg/mL in DPPH and ABTS assay, respectively). The CUPRAC assay also showed a high antioxidant potential of MExt and WExt (1143.84 ± 88.34 and 456.53 ± 30.02 mg Ascorbic Acid Equivalent/g, respectively). MExt and WExt of the fruit were more active against α-glucosidase (IC50 of 1.61 ± 0.34 and 7.74 ± 0.54 μg/ mL, respectively) than α-amylase enzyme (IC50 14.15 ± 0.57 and 123.33 ± 14.7 μg/mL, respectively). In addition, the methanolic fruit extract showed low to moderate pharmacological potential in terms of antihypertensive (Angiotensin converting enzyme-I inhibition), antihyperuricemia (xanthine oxidase inhibition), anti-tyrosinase, and antimicrobial activity. The IC50 values of angiotensin-converting enzyme I inhibition, xanthine oxidase inhibition and tyrosinase inhibition were recorded as 13.35 ± 1.21 mg/mL, 93.16 ± 4.65 mg/mL, and 862.7 ± 12.62 μg/mL, respectively. The study evidently indicates that nutgall fruit is a potential source of phytonutrients, bestowed with commercially exploitable, multifaceted health benefits.
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Affiliation(s)
- Thangjam Surchandra Singh
- ICAR Research Complex for NEH Region, Manipur Centre, Imphal, India
- YK College, Wangjing, Manipur, India
| | | | - Asem Kajal Devi
- ICAR Research Complex for NEH Region, Manipur Centre, Imphal, India
| | | | - Keishing Tamreihao
- ICAR Research Complex for NEH Region, Manipur Centre, Imphal, India
- St. Joseph College, Ukhrul, Manipur, India
| | | | - Romila Akoijam
- ICAR Research Complex for NEH Region, Manipur Centre, Imphal, India
| | - Tania Chongtham
- ICAR Research Complex for NEH Region, Manipur Centre, Imphal, India
| | | | | | - Sonia Chongtham
- ICAR Research Complex for NEH Region, Manipur Centre, Imphal, India
| | | | - Aparna Kuna
- Quality Control Laboratory, Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
| | | | - Susheel Kumar Sharma
- ICAR Research Complex for NEH Region, Manipur Centre, Imphal, India
- ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Anup Das
- ICAR Research Complex for Eastern Region, Tripura Centre, Lembucherra, India
| | - Subhra Saikat Roy
- ICAR Research Complex for NEH Region, Manipur Centre, Imphal, India
- ICAR-Central Citrus Research Institute, Nagpur, Maharashtra, India
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Waseif MAE, Badr SA, Fahmy HM, Sabry AM, Abd-Eazim EI, Shaaban HA. Improving Stability of Flaxseed Oil by Rice Bran Oil as Source of γ-Oryzanol. Pak J Biol Sci 2022; 25:698-704. [PMID: 36098195 DOI: 10.3923/pjbs.2022.698.704] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
<b>Background and Objective:</b> Rice bran oil (RBO) and flaxseed oil (FSO) are vegetable oils that play an important role in human nutrition. RBO is very rich in γ-oryzanol, which is extracted from the inner husk and seed of the rice. γ-oryzanol is a mixture of natural antioxidant compounds in the RBO. Therefore, the current study aimed at the possibility of using rice bran oil (RBO) to improve the oxidative stability of virgin flaxseed oil (FSO) without synthetic antioxidants. <b>Materials and Methods:</b> Rice bran oil (RBO) has been added into FSO at 500, 1000 and 1500 ppm compared with FSO containing 200 ppm BHT as synthetic antioxidants. <b>Results:</b> The results showed that the use of RBO leads to an increase in the ability to resist against oxidation and it increases with the increase in the amount of RBO addition in the FSO samples, which recorded 7.36, 8.50 and 10.15 hrs for FSRB1, FSRB2 and FSRB3, respectively, while FSBHT (FSO sample contain BHT) recorded 8.40 hrs. <b>Conclusion:</b> The research recommended the addition of RBO as a source of γ-oryzanol to various foods increases the oxidative stability, increases the nutritional and health value of the food.
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Hoteit M, Zoghbi E, Rady A, Shankiti I, Ibrahim C, Al-Jawaldeh A. Assessment of Industrially Produced Trans Fatty Acids in Traditional Dishes, Arabic Sweets, and Market Food Products and Its Risks on Non-communicable Diseases in Lebanon. Front Nutr 2021; 8:727548. [PMID: 34746203 PMCID: PMC8566673 DOI: 10.3389/fnut.2021.727548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Accepted: 09/21/2021] [Indexed: 11/13/2022] Open
Abstract
Industrially produced trans fatty acids (IP-TFAs) are a major dietary contributor to non-communicable diseases worldwide. To address the industrially produced trans fatty acids food sources in Lebanon, a mapping exercise was enrolled between January 2019 and April 2021 to establish a national database. The 2019 survey was a pooled data from five separate sources and had relatively 30 types of traditional dishes. In contrast, the subsequent surveys in 2020 had a sample of 35 types of Arabic sweets and 80 types of market food products. The 2021 survey covered all types of butter and margarine available in the Lebanese markets. Our findings show that about 93% of the products tested in Lebanon, between 2019 and 2021, met the World Health Organization recommendations, while about 7% exceeded the limit. The mean level of the IP-TFAs elaidic and linolelaidic acids in most traditional dishes (0.9%), Arabic sweets (0.6%), butter, and margarine (1.6%), and market foods (0.52%) were relatively low compared with other countries. Although trans fatty acids have a small impact on heart disease mortality in Lebanon, they are unquestionably significant. The persistence of food products with high quantities of trans fatty acids poses a health risk to Lebanese citizens. Fortunately, proper laws in Lebanon can easily remedy this situation.
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Affiliation(s)
- Maha Hoteit
- PHENOL Research Group (Public Health Nutrition Program-Lebanon), Faculty of Public Health, Lebanese University, Beirut, Lebanon
| | - Edwina Zoghbi
- Country Office for Lebanon, World Health Organization, Beirut, Lebanon
| | - Alissar Rady
- Country Office for Lebanon, World Health Organization, Beirut, Lebanon
| | - Iman Shankiti
- Country Office for Lebanon, World Health Organization, Beirut, Lebanon
| | - Carla Ibrahim
- PHENOL Research Group (Public Health Nutrition Program-Lebanon), Faculty of Public Health, Lebanese University, Beirut, Lebanon.,Faculty of Arts and Sciences, Department of Nutrition and Food Sciences, Holy Spirit University of Kaslik, Jounieh, Lebanon
| | - Ayoub Al-Jawaldeh
- World Health Organization Regional Office for the Eastern Mediterranean, Cairo, Egypt
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