International Journal of Food Nutrition and Safety
ISSN: 2165-896X (online)Search Article(s) by:
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Current Issue: Vol. 6 No. 1or Keyword in Title:
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Table of Content for Vol. 6 No. 1, 2015

Evaluation of Antioxidant and Anticancer Activities of Guava
Yong-Hong Chen, Tong Zhou, Yu-Jie Zhang, Zhi-Fei Zou, Fang Wang, Dong-Ping Xu
 PP. 1 - 9
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ABSTRACT: Guava is fruit of Psidium guajava, and can be consumed with fresh or processed form. In this study, the antioxidant capacities and total phenolic content of guava peel, flesh and seed were evaluated using ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays as well as the Folin–Ciocalteu method, respectively. In addition, the antiproliferative capacities of guava peel, flesh and seed on four cancer cell lines, A549 (human lung cancer cells), MCF-7 (human breast cancer cells), HepG2 (human hepatoma cells) and HT-29 (human colon cancer cells) were evaluated by the MTT assay. The results showed that guava possesses strong antioxidant and anticancer actions. Furthermore, several compounds, catechin, galangin, homogentisic acid, gallic acid, kaempferol and cyanidin 3-glucoside, were identified as active components of guava, and the contents of these compounds in guava peel and seed were higher than that in guava flesh. The results suggest that guava could be developed to functional food for prevention of some diseases.

Biocontrol Efficacy of Synbiotic Straw Berry (Fragaria ananassa Duch.) Juice
T. Sheela, B. Durga Devi, B. Sabetha, M. Vinoth, Kaliyamoorthy Jayakumar
 PP. 10 - 16
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ABSTRACT: The effect of synbiotic fermented straw berry juice containing fructo-oligosaccharide to enhance the growth and activity of probiotic strains including Lactobacillus acidophilus was tested for their antibiotic susceptibility, and tolerance to bile. Antifungal activity of symbiotic strawberry juice could differ in their antagonistic activity against fungal disease, which could be due to the metabolites secreted by the lactic acid bacteria, special type of organic acids and added fructo-oligosaccharide as a prebiotic and for food preservation. The major compounds in synbiotic straw berry juice were identified using gas chromatography-mass spectrum (GC-MS).