Dpto. Agronomía, Biotecnología y Alimentación - Agronomia, Bioteknologia eta Elikadura Saila [desde mayo 2018 / 2018ko maiatzetik]

Permanent URI for this community

http://hdl.handle.net/2454/29214


Véase además departamentos anteriores a mayo 2018 / Ikus, halaber, 2018ko maiatza baino lehenagoko sailak

Dpto. Ciencias del Medio Natural - Natura Ingurunearen Zientziak Saila

Dpto. Producción Agraria - Nekazaritza Ekoizpena Saila

Dpto. Tecnología de Alimentos - Elikagaien Teknologia Saila



Browse

Browsing Dpto. Agronomía, Biotecnología y Alimentación - Agronomia, Bioteknologia eta Elikadura Saila [desde mayo 2018 / 2018ko maiatzetik] by Author "Abegaz, Kebede"

Now showing 1 - 2 of 2
  • Thumbnail Image
    PublicationOpen Access
    Aflatoxin B1 detoxification potentials of garlic, ginger, cardamom, black cumin, and sautéing in ground spice mix red pepper products
    (MDPI, 2023) Hadero Medalcho, Tadewos; Abegaz, Kebede; Dessalegn, Engeda; Maté Caballero, Juan Ignacio; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
    The uses of natural plant origin bioactive compounds are emerging as a promising strategy to detoxify aflatoxin B1 (AFB1). This study aimed to explore the potential of cooking, phytochemicals content, and antioxidant activities derived from garlic, ginger, cardamom, and black cumin to detoxify AFB1 on spice mix red pepper powder (berbere) and sauté. The effectiveness of the samples was analyzed for AFB1 detoxification potential through standard methods for the examination of food and food additives. These major spices showed an AFB1 level below the detection limit. After cooking in hot water for 7 min at 85 ¿, the experimental and commercial spice mix red pepper showed the maximum AFB1 detoxification (62.13% and 65.95%, respectively). Thus, mixing major spices to produce a spice mix red pepper powder had a positive effect on AFB1 detoxification in raw and cooked spice mix red pepper samples. Total phenolic content, total flavonoid content, 2,2-diphenyl-1-picrylhydrazyl, ferric ion reducing antioxidant power, and ferrous ion chelating activity revealed good positive correlation with AFB1 detoxification at p < 0.05. The findings of this study could contribute to mitigation plans of AFB1 in spice-processing enterprises. Further study is required on the mechanism of AFB1 detoxification and safety of the detoxified products.
  • Thumbnail Image
    PublicationOpen Access
    Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products
    (Wiley, 2023) Hadero Medalcho, Tadewos; Abegaz, Kebede; Dessalegn, Engeda; Maté Caballero, Juan Ignacio; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
    Spicy hot red pepper, the most popular spice in Ethiopia, is also locally known as berbere, which is highly valued for its pungency, flavor, and color. The spicy hot red pepper powder is used to flavor shiro and other stews, as well as different forms of condiments. The aim of this study was to measure the phytochemical content of raw spices (black cumin, garlic, ginger, and cardamom) and control hot red pepper (HRP), as well as the raw and cooked experimental and commercial spicy hot red pepper products. The samples were analyzed for phytochemical content using a spectrophotometer. Compared to raw experimental spicy hot red pepper, raw spices, and HRP, raw commercial spicy hot red pepper exhibited the highest bioactive phytochemicals. The cooked commercial spicy hot red pepper or sauté had the highest total flavonoid content (TFC) and total carotenoid content (TCC). Similarly, cooked experimental spicy hot red pepper contained the highest levels of total phenolic content (TPC) and β-carotene. With r values ranging from 0.24 to 0.65, the TPC and TFC of raw spices were correlated with antioxidant activity. There was a significant correlation between TCC and 2,2-diphenyl-1-picrylhydrazyl (DPPH) (r = .71), 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (r = .95), and ferric ion reducing antioxidant power (FRAP) (r = .76), as well as between β-carotene and DPPH (r = .69), FRAP (r = .69), and ferrous ion chelating activity (FICA) (r = .78). This study verified that raw spices and their mix with hot red pepper are good sources of bioactive phytochemicals with radicals scavenging abilities in Ethiopian diets.