Scholarlink

<p>The objective of the experiment was to formulate a nutritionally enhanced instant spice mix using&#xa0;Chinese chive (<i>Allium odorum)</i> and then assess its nutritional composition, fatty acid content, antioxidant profile, and conduct storage tests. Along with other frequently used spices, Chinese chives were put in varying amounts to the prepared dishes—dhal fry, vegetable soup, and sprouting bean salad—in order to assess their organoleptic qualities.Nutritional analysis shows a significant presence of dietary fiber (16.11&#xa0;g/100&#xa0;g), total phenol (988.76 GAE/100&#xa0;g), total flavonoid (821.28&#xa0;mg CE/100&#xa0;g), and chlorophyll content (27.59–32.99 µ/g). In addition, it possess high antioxidant properties such as DPPH inhibition (47.07), ABTS inhibition (37.29), FRAP (2.57 µmolFe(II)/g), ORAC (4.17&#xa0;µmol TE/g). Furthermore, an abundance of linoleic, α-linolenic and oleic acids was displayed. Chinese chive instant spice mix that displayed the highest level of acceptability was selected for storage studies for 90&#xa0;days by determining moisture, free fatty acid, and peroxide values by withdrawing periodically every month. The spice mix's quality parameters did not significantly change; however, there was a minor increase in moisture content—from 7.54 to 7.74%. Nevertheless, no notable variations were discovered, indicating that the created spice blends may be kept for three months with little alterations. Because of its high nutritional and antioxidant potential, this study suggests that Chinese chives can be utilized to make a nutritious spice mix that delivers health-beneficial chemicals.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Nutritional composition, fatty acid content and antioxidant profile of Chinese chive (Allium odorum) instant spice mix

  • 期刊论文

  • 发表日期：

    2025年5月29日

查看全文
  • Phuritshabam Vivekanandini Devi,
  • Jaswinder Kaur Brar,
  • Yaisna Rajkumari

摘要

The objective of the experiment was to formulate a nutritionally enhanced instant spice mix using Chinese chive (Allium odorum) and then assess its nutritional composition, fatty acid content, antioxidant profile, and conduct storage tests. Along with other frequently used spices, Chinese chives were put in varying amounts to the prepared dishes—dhal fry, vegetable soup, and sprouting bean salad—in order to assess their organoleptic qualities.Nutritional analysis shows a significant presence of dietary fiber (16.11 g/100 g), total phenol (988.76 GAE/100 g), total flavonoid (821.28 mg CE/100 g), and chlorophyll content (27.59–32.99 µ/g). In addition, it possess high antioxidant properties such as DPPH inhibition (47.07), ABTS inhibition (37.29), FRAP (2.57 µmolFe(II)/g), ORAC (4.17 µmol TE/g). Furthermore, an abundance of linoleic, α-linolenic and oleic acids was displayed. Chinese chive instant spice mix that displayed the highest level of acceptability was selected for storage studies for 90 days by determining moisture, free fatty acid, and peroxide values by withdrawing periodically every month. The spice mix's quality parameters did not significantly change; however, there was a minor increase in moisture content—from 7.54 to 7.74%. Nevertheless, no notable variations were discovered, indicating that the created spice blends may be kept for three months with little alterations. Because of its high nutritional and antioxidant potential, this study suggests that Chinese chives can be utilized to make a nutritious spice mix that delivers health-beneficial chemicals.