The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
C V Anuradha - One of the best experts on this subject based on the ideXlab platform.
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Polyphenol-Rich Extract of Fenugreek Seeds Protect Erythrocytes from Oxidative Damage
Plant Foods for Human Nutrition, 2004Co-Authors: S. Kaviarasan, K. Vijayalakshmi, C V AnuradhaAbstract:A polyphenol-rich extract from the seeds of Fenugreek was evaluated for its protective effect against hydrogen peroxide(H_2O_2)-induced oxidation in normal and diabetic human erythrocytes (RBCs). RBCs, preincubated with increasing amounts of Fenugreek seed extract and challenged with H_2O_2, were analyzed for hemolysis and lipid peroxidation. RBCs from diabetic subjects were more susceptible to oxidative hemolysis and lipid peroxidation than those from normal subjects. However preincubation with the polyphenol-rich extract significantly reduced the oxidative modifications in both the groups. The inhibition of lipid peroxidation was concentration-dependent up to 100 μl of extract, which contained 0.75mM gallic acid equivalent (GAE) of phenolic compounds. These findings demonstrate the potent antioxidant properties of the Fenugreek seeds.
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gastroprotective effect of Fenugreek seeds trigonella foenum graecum on experimental gastric ulcer in rats
Journal of Ethnopharmacology, 2002Co-Authors: Suja R Pandian, C V Anuradha, P ViswanathanAbstract:The effect of Fenugreek seeds (Trigonella foenum graecum) compared to omeprazole was studied on ethanol-induced gastric ulcer. The aqueous extract and a gel fraction isolated from the seeds showed significant ulcer protective effects. The cytoprotective effect of the seeds seemed to be not only due to the anti-secretory action but also to the effects on mucosal glycoproteins. The Fenugreek seeds also prevented the rise in lipid peroxidation induced by ethanol presumably by enhancing antioxidant potential of the gastric mucosa thereby lowering mucosal injury. Histological studies revealed that the soluble gel fraction derived from the seeds was more effective than omeprazole in preventing lesion formation. These observations show that Fenugreek seeds possess antiulcer potential.
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effect of Fenugreek seeds on blood lipid peroxidation and antioxidants in diabetic rats
Phytotherapy Research, 1999Co-Authors: P Ravikumar, C V AnuradhaAbstract:The effect of Fenugreek seeds (Trigonella foenum graecum) on blood lipid peroxidation and antioxidant status in alloxan diabetic rats was studied. Increased lipid peroxidation and alterations in circulating antioxidants were observed in the diabetic state. The levels of glutathione, ascorbic acid and β-carotene in blood were significantly lowered and α-tocopherol content was increased. Supplementation of Fenugreek seeds in the diet lowered lipid peroxidation. The contents of glutathione and β-carotene were increased and the α-tocopherol content was lowered. The level of ascorbic acid was unaltered. The level of antioxidants were higher in normal rats which were fed with the Fenugreek supplemented diet compared with control animals which were fed commercial rat chow. The study shows that disrupted free radical metabolism in diabetic animals may be normalized by Fenugreek seed supplementation in the diet.Copyright © 1999 John Wiley & Sons, Ltd.
Steve W. Cui - One of the best experts on this subject based on the ideXlab platform.
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Fenugreek fibre in bread: Effects on dough development and bread quality
LWT - Food Science and Technology, 2016Co-Authors: Ganhui Huang, Qingbin Guo, Cathy Wang, Huihuang H. Ding, Steve W. CuiAbstract:The influences of Fenugreek fibre on the hydration and viscoelastic properties of bread dough, as well as the quality of fortified bread were studied using low-field NMR relaxation, farinograph, and texture analyser. Results from farinograph revealed that the incorporation of Fenugreek fibre delayed the dough development time and increased the dough stable time. Low field NMR relaxation analysis indicated a distinct interaction of water with wheat flour protein and Fenugreek fibre during mixing. Using homestyle Bread Maker, the high Fenugreek fibre (9 g/100 g flour) bread with various dough water absorptions was prepared. The impacts of water absorption on bread quality in terms of loaf volume and gas cellular distribution were determined; the texture profiles along storage time were investigated as well, which indicated that Fenugreek fibre could maintain bread quality during storage through enhancing the water-holding capacity and lowering starch retrogradation (i.e. staling) rate.
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covalent attachment of Fenugreek gum to soy whey protein isolate through natural maillard reaction for improved emulsion stability
Food Hydrocolloids, 2013Co-Authors: Madzlan Kasran, Steve W. Cui, Douglas H GoffAbstract:Soy whey protein isolate (SWPI)–Fenugreek gum (hydrolyzed and unhydrolyzed) conjugates were prepared by Maillard-type reaction in a controlled dry state condition (60 °C, 75% relative humidity for 3 days) to improve emulsification properties. Fenugreek gum was partially hydrolyzed using 0.05 M HCl at 90 °C for 10 min (HD10), 30 min (HD30) and 50 min (HD50) to examine if molecular weight had an effect on the emulsifying properties. The formation of SWPI–Fenugreek gum conjugates was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Measurements of particle size distribution and average particle size have shown that conjugation of SWPI–Fenugreek gum at 60 °C for 3 days was enough to produce relatively small droplet sizes in oil-in-water (o/w) emulsions. A ratio of 1:3 and 1:5 of SWPI:Fenugreek gum was more effective in stabilizing emulsion compared to 1:1 ratio. Unhydrolyzed Fenugreek gum conjugates exhibited better emulsifying properties compared to partially hydrolyzed Fenugreek gum conjugates. The order of the conjugates in lowering the particle size of emulsions was as follows: SWPI–unhydrolzed Fenugreek gum > SWPI–HD10 > SWPI–HD30 > SWPI–HD50.
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emulsifying properties of soy whey protein isolate Fenugreek gum conjugates in oil in water emulsion model system
Food Hydrocolloids, 2013Co-Authors: Madzlan Kasran, Steve W. Cui, Douglas H GoffAbstract:Abstract Soy whey protein isolate (SWPI)–Fenugreek gum conjugates were prepared by Maillard type reactions in a controlled dry state condition (60 °C, 75% relative humidity for 3 days) to improve emulsification properties. SDS-PAGE electropherogram showed that conjugation formed high molecular weight products with the disappearance of 7S fraction, acidic subunits of the 11S fractions and protein band at molecular weight 21 and 24 kDa. However, the amount of protein at molecular weight 30 kDa remained unchanged. The protein solubility of SWPI–Fenugreek gum conjugates improved as compared to SWPI and SWPI–Fenugreek gum non-conjugated mixture especially at isoelectric point of protein when assessed in the pH range 3–8 at 22 °C. In comparison to SWPI, Fenugreek gum and non-conjugated SWPI–Fenugreek gum, SWPI–Fenugreek gum conjugates had better emulsifying properties near the isoelectric pH of protein. Emulsification at near the isoelectric pH of protein was chosen as at this pH the proteins are prone to aggregate, which could destabilize the emulsion. Heating solutions of the conjugates prior to emulsification further improved their emulsification properties. The conjugates also showed a better emulsifying property at high salt concentration as compared to SWPI alone.
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purification and partial physicochemical characteristics of protein free Fenugreek gums
Food Hydrocolloids, 2009Co-Authors: Steve W. Cui, Q Wang, M K Youssef, S BarbutAbstract:Abstract Crude Fenugreek gum (3.74% protein) was purified by dissolving in aqueous solvent and centrifugation to remove impurities which yielded a purified gum fraction containing 1.10% protein residue. Further purification of the gum was achieved by treating the gum solution with phenol to obtain protein free Fenugreek gum (0.16% protein residue). The three types of Fenugreek gums were evaluated for: molecular weight, surface activity and rheological performance. Surface and interfacial tension, measured by a Du Nouy ring, indicated that the removal of protein in the gum significantly reduced its surface activity. However, the crude Fenugreek gum exhibited lower intrinsic viscosity and radius of gyration compared to the purified and protein free Fenugreek gums. It was found that both protein residue and gum concentration affected the elastic modulus ( G ′), viscous modulus ( G ″), and complex viscosity ( η ∗ ).
Sudesh Jood - One of the best experts on this subject based on the ideXlab platform.
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organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated Fenugreek flour
Food Chemistry, 2005Co-Authors: Shalini Hooda, Sudesh JoodAbstract:Biscuits prepared from the blends containing different proportions (0%, 5%, 10%, 15% and 20%) of raw, soaked and germinated Fenugreek seed flour were evaluated for width, thickness, spread ratio and sensory characteristics. The thickness of Fenugreek supplemented biscuits increased, whereas width and spread ratio of biscuits decreased with the increasing level of Fenugreek flour. The sensory results showed that a maximum of 10% Fenugreek flour can be incorporated to prepare acceptable quality biscuits. Addition of raw, soaked and germinated Fenugreek flour to wheat flour increased the contents of protein (10.5%, 10.4% and 11.0%), lysine (2.15, 2.20 and 2.25 g/100 g protein), dietary fibre (12.7%, 11.3% and 10.9%), total Ca (58.3, 57.1, 57.7 mg/100 g) and total iron (7.40, 7.26 and 7.36 mg/100 g), respectively, at 10% level of substitution. These biscuits can be safely stored in polypropylene bags upto 1 month without altering their organoleptic properties.
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nutritional evaluation of wheat Fenugreek blends for product making
Plant Foods for Human Nutrition, 2004Co-Authors: Shalini Hooda, Sudesh JoodAbstract:Wheat flour was separately substituted with Fenugreek flour (raw, soaked, and germinated) at 5–20% levels for product making. Nutrient analysis of the blends, product development, and their acceptability were carried out. Replacement of wheat flour with Fenugreek flour increased the protein, fat, lysine, minerals, and dietary fibre contents proportionately to the level of substitution. Among the composite flours, the blends containing germinated Fenugreek flour were found superior in nutritional quality compared to others. However, products, viz., bread, biscuits, noodles, and macaroni prepared from the wheat–Fenugreek blends at 10, 15, and 20% levels, were found organoleptically acceptable.
M G Johnson - One of the best experts on this subject based on the ideXlab platform.
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natural antioxidant extract from Fenugreek trigonella foenumgraecum for ground beef patties
Journal of Food Science, 1996Co-Authors: Navam Hettiarachchy, K C Glenn, Ravin Gnanasambandam, M G JohnsonAbstract:Ground beef patties (75% lean) containing synthetic antioxidants, or Fenugreek (Trigonella foenumgraecum) extracts were cooked to internal temperature 70°C, and evaluated for storage stability at 4°C. Thiobarbituric acid values of raw or cooked samples containing Fenugreek extracts were lower than controls (P<0.05). Fenugreek extracts delayed the induction period of oxidative rancidity. No differences were observed in psychrotrophic bacterial counts, and samples containing Fenugreek extracts had lower Hunterlab “a” and higher “b” values. Samples with Fenugreek extracts had better oxidative stability and Fenugreek may be a promising natural antioxidant source.
Douglas H Goff - One of the best experts on this subject based on the ideXlab platform.
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covalent attachment of Fenugreek gum to soy whey protein isolate through natural maillard reaction for improved emulsion stability
Food Hydrocolloids, 2013Co-Authors: Madzlan Kasran, Steve W. Cui, Douglas H GoffAbstract:Soy whey protein isolate (SWPI)–Fenugreek gum (hydrolyzed and unhydrolyzed) conjugates were prepared by Maillard-type reaction in a controlled dry state condition (60 °C, 75% relative humidity for 3 days) to improve emulsification properties. Fenugreek gum was partially hydrolyzed using 0.05 M HCl at 90 °C for 10 min (HD10), 30 min (HD30) and 50 min (HD50) to examine if molecular weight had an effect on the emulsifying properties. The formation of SWPI–Fenugreek gum conjugates was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Measurements of particle size distribution and average particle size have shown that conjugation of SWPI–Fenugreek gum at 60 °C for 3 days was enough to produce relatively small droplet sizes in oil-in-water (o/w) emulsions. A ratio of 1:3 and 1:5 of SWPI:Fenugreek gum was more effective in stabilizing emulsion compared to 1:1 ratio. Unhydrolyzed Fenugreek gum conjugates exhibited better emulsifying properties compared to partially hydrolyzed Fenugreek gum conjugates. The order of the conjugates in lowering the particle size of emulsions was as follows: SWPI–unhydrolzed Fenugreek gum > SWPI–HD10 > SWPI–HD30 > SWPI–HD50.
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emulsifying properties of soy whey protein isolate Fenugreek gum conjugates in oil in water emulsion model system
Food Hydrocolloids, 2013Co-Authors: Madzlan Kasran, Steve W. Cui, Douglas H GoffAbstract:Abstract Soy whey protein isolate (SWPI)–Fenugreek gum conjugates were prepared by Maillard type reactions in a controlled dry state condition (60 °C, 75% relative humidity for 3 days) to improve emulsification properties. SDS-PAGE electropherogram showed that conjugation formed high molecular weight products with the disappearance of 7S fraction, acidic subunits of the 11S fractions and protein band at molecular weight 21 and 24 kDa. However, the amount of protein at molecular weight 30 kDa remained unchanged. The protein solubility of SWPI–Fenugreek gum conjugates improved as compared to SWPI and SWPI–Fenugreek gum non-conjugated mixture especially at isoelectric point of protein when assessed in the pH range 3–8 at 22 °C. In comparison to SWPI, Fenugreek gum and non-conjugated SWPI–Fenugreek gum, SWPI–Fenugreek gum conjugates had better emulsifying properties near the isoelectric pH of protein. Emulsification at near the isoelectric pH of protein was chosen as at this pH the proteins are prone to aggregate, which could destabilize the emulsion. Heating solutions of the conjugates prior to emulsification further improved their emulsification properties. The conjugates also showed a better emulsifying property at high salt concentration as compared to SWPI alone.
