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RISS 인기검색어
- 검색키워드
- 저자 : Olufunmilayo Sade Omoba (검색결과 4 건)
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Olufunmilayo Sade Omoba,Laisi Rasheed Isah 한국식품영양과학회 2018 Preventive Nutrition and Food Science Vol.23 No.3
Biscuits were produced from sorghum with and without the addition of sourdough. The influence of sourdough fermentation on the amino acids composition, phenolic profile, and antioxidant properties of the biscuits were evaluated. Phenolic compounds of the biscuits were identified and quantified using gas chromatography/mass spectrometer. The total phenol contents (TPC), total flavonoid contents (TFC), ferric reducing antioxidant properties (FRAP), 2,2’-azinobis(3-ethylbenzothiazoline-6-sulphonic) (ABTS) scavenging ability, 1,1-diphenyl-2-picryl-hydrazy (DPPH) scavenging ability, and nitric oxide (NO) scavenging ability of the biscuits were determined. Addition of sourdough increased the total essential amino acids, total non essential amino acids, hydrophobic, and aromatic amino acids contents of the biscuits. Essential amino acid index, biological value, and predicted protein efficiency were higher in biscuits with sourdough than in biscuits without sourdough. Six phenolic compounds were identified and quantified in the biscuits. Ferulic acid was the most prominent phenolic compound, followed by chlorogenic acid. TPC, TFC, FRAP, ABTS, DPPH, and NO scavenging abilities increased significantly with the addition of sourdough. Sorghum biscuits with sourdough could be useful in dietary interventions to prevent protein-energy malnutrition. Similarly, the presence of bioactive phenolic compounds and their antioxidant efficacy suggest health benefits in the management of oxidative stress and degenerative diseases.
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Olufunmilayo Sade Omoba,Ganiyat Ololade Oyewole,Rebecca Olajumoke Oloniyo 한국식품영양과학회 2020 Preventive Nutrition and Food Science Vol.25 No.3
The purpose of this study is to determine the chemical compositions, anti-nutrient compositions, antioxidant properties, and phenolic profile of the leaves of orange fleshed sweet potato varieties [King J (UMUSPO1) and mother’s delight (UMUSPO2)] in Nigeria and their suitabilities in soup preparation. Freshly harvested leaves of the two varieties of orange fleshed sweet potato were sorted, cleaned, dried, and milled into powder. The dried leaves were assessed for their chemical compositions viz proximate and mineral compositions, the anti-nutrient compositions, antioxidant properties, and phenolic profile. The overall acceptability of the leafy vegetables in the preparation of a local soup (Edikang Ikong) was evaluated. The ash, fat, and protein contents of UMUSPO1 leaves were higher than UMUSPO2, similarly UMUSPO1 leaves had higher mineral contents. Phytate and saponin contents were higher in UMUSPO2, however, the calculated molar ratios were below critical levels. The 2,2-diphenyl-1-picrylhydrazyl hydrate radical scavenging activity and ferric reducing antioxidant power assay were higher in UMUSPO1. Seven phenolic compounds were identified and quantified in both leaves with gallic acid being the most abundant. The taste of soup prepared with UMUSPO2 was rated higher, however, no significant difference was observed in the overall acceptability of the soups. The two leaves are good sources of nutritional antioxidants and can be suitable for the management of some disease conditions linked to oxidative stress.
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HPLC-DAD Phenolic Profiling and In Vitro Antioxidant Activities of Three Prominent Nigerian Spices
Olufunmilayo Sade Omoba,Aderonke Ibidunni Olagunju,Sule Ola Salawu,Aline Augusti Boligon 한국식품영양과학회 2019 Preventive Nutrition and Food Science Vol.24 No.2
Spices and herbs have antioxidant, anti-inflammatory, and anti-microbial properties, amongst others. These characteristics are attributable to their composition, such as high polyphenol and flavonoid contents that are responsible for their antioxidative properties. Methanolic extracts of Ocimum basilicum (OB), Xylopia aethiopica (XA), and Piper guineensis (PG) were evaluated to profile their phenolic compounds and in vitro antioxidant properties. High performance liquid chromatography with diode-array detection phenolic compounds profiling revealed that quercetin, quercitrin, and isoquercitrin are the most prevalent phenolic compound in OB, XA, and PG, respectively. All the extracts possessed good antioxidant activity. XA showed the highest total phenolic content of 29.50 ㎎ gallic acid equivalents/g, a total flavonoid content of 21.17 ㎎ quercetin equivalents/g, 2,2-diphenyl-1-picrylhydrazyl and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging abilities of 29% and 88.23%, respectively, and a nitric oxide scavenging activity of 44.13 ㎎/g. Thus, the XA methanolic extract demonstrated a high content of phenolic compounds and significant antioxidative properties, with prospective potency to prevent oxidative damage and promote better cardiovascular health.
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Multiresponse Optimization and Prediction of Antioxidant Properties of Aqueous Ginger Extract
Solomon Akinremi Makanjuola,Victor Ndigwe Enujiugha,Olufunmilayo Sade Omoba 한국식품영양과학회 2016 Preventive Nutrition and Food Science Vol.21 No.4
The influence of extraction temperature, powder concentration, and extraction time on the antioxidant properties of aqueous ginger extract was investigated. The possibility of estimating the antioxidant properties of the extract from its absorbance and colour properties was also investigated. Results indicated that powder concentration was the most significant factor to consider in optimizing antioxidant extraction. However, temperature and time still influenced the 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity while extraction temperature influenced the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of the extract. Using the total phenol content, total flavonoid content, ABTS radical scavenging activity, and DPPH radical scavenging activity of the extract, the multiresponse optimization condition for extraction of antioxidant based on the experimental range studied is 96℃, 2.10 g/100 mL, and 90 min. The absorbance of the ginger extract at 610 nm could be exploited for rapid estimation of its total flavonoid and polyphenol with a R<SUP>2</SUP> of 0.713 and 0.753, respectively.
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