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).


Effects of Washing, Soaking and Cooking Processes on Diazinon Insecticide and Butachlor Herbicide Residues in White Rice
F. Pir Pedardar, O. Eivaz Zadeh, B. Pakbin, A. Haj Hosseini Babaie, R. Mahmoudi, K. Mardani
      
 PP. 17 - 29
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ABSTRACT: White rice is one of the main ingredients of Iranian food. Simple domestic processes like washing, soaking and cooking enhance the digestibility and nutritive value of the rice. The use of pesticides is essential to improve agricultural and cultivation operations. Nevertheless, residues of pesticides in foods are toxic and hazardous for human health. In the present study the effects of domestic processes including washing, soaking, usual and traditional cooking on diazinon and butachlor residues in white rice have been investigated. Results revealed that diazinon residue was decreased in white rice samples 59.12%, 93.61%, 92.56% and 14.14% by washing, soaking, usual and traditional cooking processes, respectively. Except traditional cooking, all treatments reduced diazinon residue significantly in rice samples. Butachlor herbicide residue was also reduced in rice samples 68.30%, 96.15%, 90.48% and 74.87% by washing, soaking, usual and traditional cooking processes, respectively. All processes decreased the butachlor residue in rice samples significantly. According to obtained results, washing, soaking and cooking processes except traditional cooking for diazinon, reduced diazinon and butachlor residues in white rice.