Day 1 :
Keynote Forum
Dr. Mst. Sharmin Sultana
IRRI-PPP Grain Quality and Testing Laboratory, International Rice Research Institute, Gazipur1701, Bangladesh
Keynote: Antioxidant, Anti-Obesity, Nutritional and Other Beneficial Effects of Different Chili Pepper
Time : 10:00-10:45
Biography:
Dr. Mst. Sharmin Sultana completed her Ph.D. at the age of 28 years from the University Malaya and postdoctoral studies at the University Putra Malaysia School of Nutrition and Dietitics. Currently, I am acting as the head of Grain Quality and Testing Laboratory, IRRI-IBO. I have published more than 30 papers in reputed journals and have been serving as an editorial board member of some journals.
Abstract:
Fruits and vegetables are important components of a healthy diet. They are rich sources of vitamins and minerals, dietary fibre and a host of beneficial non-nutrient substances including plant sterols, flavonoids and other antioxidants. It has been reported that reduced intake of fruits and vegetables may increase the risk of non-communicable diseases (NCDs). Chili pepper, is a common and important spice used to enhance taste and nutrition. Over the years, reports have shown its potential as antioxidant and an anti-obesity agent. Obesity is a serious health concern as it may initiate other common chronic diseases. Due to the side effects of synthetic antioxidants and anti-obesity drugs, scientists are now focusing on natural products which produce similar effects to synthetic chemicals. This up-to-date review addresses this research gap and presents, in an accessible format, the nutritional, antioxidant and anti-obesity properties of different chili peppers. This review article serves as a reference guide for use of chili peppers as anti-obesity agents.
- Food Chemistry | Food Drug Analysis | Food Additives | Food Nutrition and Health| Diet in Obesity and Underweight
Session Introduction
Eliana Yissel Aguilera Angel
Pontificia Universidad Javeriana, Colombia
Title: Chromatographic analysis of intact glucosinolate in leaves and flowers from Colombian nasturtium (Tropaeolum majus)
Time : 11:00 - 11:30
Biography:
Eliana Yissel Aguilera Angel has her expertise in Food Chemistry. She is specialist in food science and technology and master's degree in chemistry. She currently is conducting her second year of Biological Sciences Ph.D. Her work is developed around bioactive compounds and functional foods
Abstract:
Nasturtium (Tropaeolum majus L.) is an edible plant that grows wildly in South America, it is a plant with a high functional potential due to its content of bioactive compounds such as flavonoids, carotenoids and, glucosinolates. Nasturtium bioactive compounds have been related with anti-inflammatory activity, modulation of glucose metabolism and antioxidant activity. Nowadays the use of nasturtium is mainly ornamental for that reason it is important to promote its study to know its content of bioactive compounds and its functional potential. Therefore, the aim of this study was to evaluate qualitative and quantitative the intact glucosinolates (Gls) content in freeze-dried leaves and flowers nasturtium collected in Cogua - Cundinamarca, Colombia . Intact GLs were evaluated by HPLC-DAD method using the extract methodology proposed by Förster et al (2015) without sulfatase treatment to obtain desulfoglucosinolates (which can cause degradation of the structure of some glucosinolates, forming artifacts) . The content of intact glucosinolates was 3,03±0,49 mg/g dry weight (DW) from leaves and 4,58±0,37 mg/g DW from flowers. The result agrees with that reported by Schreiner, et al., 2009 , where 3.13 mg/g DW from leaves nasturtium was found by desulfoglucosinolates method. Then is possible determine the content of glucosinolates in nasturtium using a faster methodology, obtaining results comparable to those reported by the standardized method of quantification of desulfoglucosinolates. This study contributes with the knowledge regarding the methodologies for the determination of intact glucosinolates in different plant matrices and to the study of the Colombian nasturtium as source of bioactive compounds. In conclusion the determination of intact glucosinolates content is a quick method which facilitates the: i) nasturtium study, ii) quantification of glucosinolates rich extracts and products, and iv) promotes its use for supplements, phytoterapeutics , foods, and cosmetics development.
Prof.Shorog Alotaiby
School of Food Science and Nutrition, University of Leeds, UK Department of Chemistry, College of Science, Princess Nourah Bint Abdul Rahman University,84428 Riyadh, Saudi Arabia
Title: Extraction, isolation, purification, and characterization of bioactive pigments from spirulina and evaluation of their pro and antioxidant activity.
Time : 11:40 -12:10
Biography:
I am currently PhD student in the school of Chemistry, in the field of phytochemistry at the University of Leeds and a faculty member at Princess Nourah Bint Abdurrahman University in the Kingdom of Saudi Arabia. I am interested in studying natural products (plants and algae). I worked in the field of for natural products for more than ten years, during this time I registered a patent at the European Invention Office with the number EP-2848251 A1 entitled "Extracts and Isolated Compounds from Cakile Arabica for Treatment of Ulcer" and I published more than four research papers. I develop of sustainable methods for extracting, isolating, and purifying natural compounds from plants and find suitable applications for them in the food, pharmaceutical and cosmetic industries. In addition, I explore natural sources of biologically active compounds either from food waste, such as fruit peels and vegetable roots, or from their original sources.
Abstract:
Spirulina is a type of blue-green algae of the genus Arthrospira that grows in tropical and subtropical regions. Spirulina has been used in developing regions of the world as a food source for centuries and in 1974 the United Nations classified spirulina as “one of the best foods of the future”. Nowadays spirulina is grown all over the world for its nutritional properties, moreover spirulina has gained wide commercial interest as a dietary supplement due to its richness in minerals, vitamins, proteins, and its high content of photosynthetic pigments. Our approach allows the isolation of these pigments on the gram scale per 100g of from the source of Spirulina based on their water solubility in two successive steps and using synergy system between freezing - thawing -Ultrasonication as a green extraction technique. First the phycocyanin is extracted, followed by the extraction of chlorophyll and carotenoids. Evaluation of the crude chlorophylls extract revealed chlorophyll a as dominant pigment compared to chlorophyll b. This extract was purified chromatographically, the various pigments were obtained whose purity was investigated by HPLC, these pigments are as follows: β-carotene (87%) pheophorbide a (96.79%) of pheophytin a (95.89%) and lutein (72.26%). For the crude phycocyanin extract, a single step for precipitation using (NH4)2SO4 was performed as isolation and purification strategy. The antioxidant capacity of the pigments was evaluated using various assays such as radical scavenging activity (DPPH), iron-reducing antioxidant (FRAP) and Trolox equivalent antioxidant capacity (TEAC). Comparative analysis of in vitro radical scavenging properties showed that chlorophyll derivatives gave the highest radical scavenging ability, while phycocyanin gave the lowest radical scavenging ability. The pro-oxidant capacity of dyes was evaluated under visible light illumination conditions, chlorophyll derivatives but not phycocyanin, were able to produce singlet oxygen.
Mr. Pratik Nayi
Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Taiwan
Title: Development and optimization of a novel functional beetroot-based beverage: Physico-chemical analysis and sensory evaluation
Biography:
Mr. Pratik Nayi is currently studying Ph.D. at the National PIngtung University of Science and Technology, Pingtung, Taiwan. He has done a master's degree in Processing and Food Engineering from Anand Agricultural University, Gujarat, India. His research mainly focuses on the area of Food processing, Food engineering with a specialization in emerging food processing technology, drying/dehydration of food, mathematical modelling, and E-Nose. He has developed traditional food products and valorization of underutilized crops. He has attended several national and international conferences and was awarded the best poster award. He has also published 10 papers in a peer-reviewed journal. Moreover, he is also available as a peer reviewer in reputed journals.
Abstract:
Functional beverages are made up of fruits and vegetables and provide numerous health benefits while reducing the risk of health issues. To prepare a functional drink, beetroot, grapes, turmeric, and lemon were chosen due to their nutritional and medicinal properties. Mixture design, specifically the Response Surface Methodology, was used to optimize the blend formulations. The variables tested were beetroot juice, grapes juice, turmeric juice, and lemon, with a range of 50-60 ml, 30-40 ml, 1-5 ml, and 1-5 ml, respectively. The aim was to find the best solution for a blended juice with optimal values for acidity, ascorbic acid, antioxidant activity, and overall acceptability. The highest desirability value of 0.921 was obtained, with an acidity of 0.60%, ascorbic acid of 14.17 mg/100 ml, antioxidant activity of 93.94%, and OAA of 8.07. This was achieved with a blend containing 53.12 ml of beetroot juice, 40 ml of grapes juice, 1.88 ml of turmeric juice, and 5 ml of lemon juice.
- Food Processing & Preservation,Food Nutrition and Health
Session Introduction
Cheng Chun Lo
National Chiayi University, Taiwan.
Title: Optimum baking and infusion conditions for making black soybean tea
Biography:
Cheng Chun Lo has his expertise in food analysis and passion in exploring the value-added food processing for food waste. He is devoted to research the functional properties of anthocyanin and its product development. That is the reason why he utilizes black soybean as his research project. In addition, he also actively participates in activities of Taiwan Association for Food Science and Technology and serves as a teaching assistant of food analysis class
Abstract:
Black soybens (Glycine max L. Merr.) were used as raw materials to make black bean tea through porper baking and infusion conditions. Response surface methodology (RSM) based on three-levels-three-variables BoxBehnken design was used to search the optimum condition. The selected variables were baking temperature (90, 120, and 150oC), baking time (1, 2, and 3 hr), and infusion temperature (80, 90, and 100oC). The optimum baking temperature and time was estimated as 108 oC for 1.54hr and the optimum infusion temperature was 100 oC for 10 min to obtain high total phenol content, total flavonoid content, and total anthocyanin content. We used the optimum baking condition to prepare black soybean and infusing the bean in 100 oC water for 10 min, then, picked up the bean and repeat the infusing process again. The total phenol content in the second tea infusion was about 48% of the content in the first infusion, while the percentage was 22% for total flavonoid content. Our data indicated that there are substantive amount of valuable functional ingredients in the second infusion. When consumers take this kind of tea bag products, they often just enjoy the first tea infusion and then throw away the bean left over; thus, it is suggested that consumer may want to take the second tea infusion in order to increase the uptake of antioxidant from black soybean tea products.
Tung Hang Lu
National Chiayi University, Taiwan.
Title: The optimal pretreatment and baking conditions for red tea bag products
Biography:
TUNG HANG LU has his expertise in food science in developing the functional foods. He finished his bachelor’s degree in food science from National Pingtung University of Science and Technology last year and currently he works on his master degree in the Department of Food Science, National Chiayi University, Taiwan. His research interests include prevention of high uric acid in animal and red bean tea bag development for the elder
Abstract:
In this research projects, we determine the optimal pretreatment and baking conditions for making red bean tea bag for a local tea bag processing company in Taiwan. The pretreatment conditions were put the red bean in water for 0, 12, and 24 hr, and the baking temperatures and times were 140, 160, and 180°C for 120 and 150 min, respectively. The color, flavor and antioxidant properties of the red bean tea were evaluated by put the baked red bean in boil water for 10 min. For red bean without immersing in water, the level of redness was very low and the flavor was poor regardless the subsequent baking temperatures and times. This result indicated that it was crucial to immerse the bean in water prior baking and 12 hr was the proper time for the immersion. Baking for 140°C for 120 min resulted in the best color and flavor properties, while containing 20% 160°C for 120 min baked red bean may be considered for consumers prefer a little bit burnt smell.
Kai Cheng Yang
National Chiayi University Taiwan.
Title: In vitro and in vivo study to evaluate the inhibitory effect of anthocyanins extract from black soybean seedcoat toward uric acid level and uricase activity
Biography:
Kai Chemg Yang has his passion and expertise in the research area of functional foods. He has done several researches on the potential function of anthocyanins and the product development of black soybean, such as tea bags and nutritional supplement foods. In recent years, he focuses on using zebrafish model to evaluate the biological functions of anthocyanins extracts from black soybean and red bean.
Abstract:
This study aimed to evaluate the effects of anthocyanins extract from black soybean seedcoat on xanthine oxidase’s activity and the uric acid contents in zebrafish (AB strain). In the vitro experiment, the inhibitory effect of the extract toward xanthine oxidase was determined as well as the kinetic of the inhibition was evaluated. For in vivo experiment 5 days post fertilization zebrafish was normally develop and randomly divided into blank group, hyperuricemia group (200 μmol/L (potassium oxonate (PO)+10 μmol/L (xanthine sodium salt (XSS)), anthocyanin group (200 μmol/L PO+10 μmol/L XSS+different concentrations of the extract ) and positive control group (200 μmol/L PO+10 μmol/L XSS+allopurinol 136 mg/L). The uric acid level and uricase activity were measure after cultivation for 28.5 ℃ 24hr. Our data indicated that the black soybean extract showed a mixed type inhibition toward xanthine oxidase activity. In vivo experiment, all anthocyanin groups effectively reduce uric acid level and inhibit uricase activity in hyperuricemia zebrafish. Therefore, anthocyanins extracts form black soybean seedcoat show a potential for high uric acid prevention
Ya Chi Lee
National Chiayi University, Taiwan.
Title: The stability of black soybean’s anthocyanin extract influenced by whey protein and soybean protein
Biography:
Ya Chi Lee has her expertise in food science in improving the health and functional foods. She finished her master degree last year and currently she works on her PhD degree in the Department of Food Science, National Chiayi University,Taiwan. Her research interests include Lactbacillus fermentation, oil extraction, prevention of high uric acid in animal, and dysphagia product development for the elder
Abstract:
In recent years, the health benefits of anthocyanins have been discovered gradually, including mental protection, liver protection, antioxidant, anti-inflammatory and hypoglycemic. The seed coat of black soybean is rich in anthocyanins, and the main anthocyanin is Cyanidin-3- O-glucoside (C3G), followed by Delphinidin-3-Oglucoside (D3G). However, depending on the sources, anthocyanins in general are sensitive to heat processing; therefore, how to enhance the stability of anthocyanins required in-depth research. The combination and use of proteins and anthocyanins in food has gradually attracted a lot of attention. This study explored the effects of whey protein and soybean protein isolate combined with black soybean seed coat anthocyanin extract on the stability of light and heat. High performance liquid chomatography was used to detect the C3G or D3G content in the mixture of whey protein and black soybean seed coat anthocyanin extract after UV treatment or heat treatment. The results show that both proteins at low concentrations show the protective effect on the extracts under UV irradiation; however, at high concentrations (10-20 mg/mL), they enhanced the degradation of the extract instead. Therefore, it was concluded that protein concentration is influential factor in the interaction between whey protein and the anthocyanin extract. The findings of this study are useful information for the food industry producing high-protein foods or beverages containing anthocyanins.
Tatiana Jaramillo-Vivanco
University of the Americas and the Complutense University of Madrid
Title: EDIBLE INSECT IN DIFFERENT SPECIES OF PALMS IN AMAZONIAN ECUADOR FOREST
Biography:
Biologist with a Master's degree specialized in Botany from the University of Aarhus in Denmark. Bachelor's degree in Biology from the Catholic University of Ecuador. Currently, I am a PhD candidate under an agreement between the University of the Americas and the Complutense University of Madrid. I have several years in teaching experience. My recent research focuses on the biochemistry and ethnobiology of insects, moreover conservation, native flora, ecological restoration, and plant genetic improvement. I have published on taxonomy of plants and studies on biochemical analysis
Abstract:
The Food and Agriculture Organization of the United Nations (FAO) in 2003 created the study program of edible insects worldwide for the generation of knowledge through publications, the alert on the role of insects and the support for field projects. It is known that by the year 2050 the world population will reach 9 billion people, growing the demand for food production from the available agroecosystems that are already under high pressure. Edible insects have been found to be high in protein, vitamins and amino acids, offer a high feed conversion rate, emit much less greenhouse gases and ammonia than conventional livestock. In this way, insects could function for direct and indirect food - such as food for animals - of human beings (FAO 2020). The aim of this study is to seek breeding alternatives of edible insects in different species of palms of Amazonia forest to reduce the existing pressure on populations of certain palms, eliminating the intensive breeding of a single species and thus avoid its extinction and improving local communities’ conditions. Chontacuro is one of the most consumed products both for its source of protein and fat, especially when hunting and fishing times in the Amazon are low (Jaramillo-Vivanco et al. 2021). The traditional cultural method of raising the chontacuro is based on leaving fallen trunks of the palms after knocking them down for the collection of their fruits. The logs are left in the field, and after a period of approximately 60 days, the largest larvae are collected for consumption (Cartay et al. 2020). The consumption of this food has a nutritional, cultural and religious connotation; however, little is known about its chemical composition according to the species of palm from which it is collected.