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Evaluation of fig-milk dessert bioactive properties as a potential functional food.

ABSTRACT: The fig-milk dessert, a traditional and nutritionally rich treat infused with bioactive compounds, was subjected to a comprehensive analysis in this study. The novelty of this research lies in the investigation of the in vitro antioxidant, anticancer, and antimicrobial potential of the fig-milk dessert. This was accomplished through the utilization of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, Annexin/propidium iodide staining, microtiter plate-based assay and agar well diffusion, respectively, for the first time. Additionally, the study assessed the total phenols and flavonoid content of the extract using the Folin-Ciocalteu assay and the aluminum chloride method, respectively. The findings revealed that the cooking method exerted a significant influence on the bioactive properties and nutritional composition of the dessert. Among the samples analyzed, CM1, consisting of figs steamed for 2 min and milk heated to 70°C, exhibited remarkable characteristics. This sample demonstrated the highest peptide concentration (1290 mg/L), superior antioxidant and anticancer activities, and favorable sensory attributes. Specifically, CM1 induced apoptosis in 84% of AGS cells and inhibited 68% of free radicals in the DPPH assay. It is noteworthy that the fig-milk dessert did not exhibit any antibacterial properties. These discerning results carry substantial implications for the development of functional dairy products endowed with both nutritional and potential therapeutic properties.

SUBMITTER: Zare N

PROVIDER: S-EPMC11016442 | biostudies-literature | 2024 Apr

REPOSITORIES: biostudies-literature

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Evaluation of fig-milk dessert bioactive properties as a potential functional food.

Zare Niloofar N Sedighi Mahsa M Jalili Hasan H Zare Hamid H Maftoon Azad Neda N

Food science & nutrition 20240109 4

The fig-milk dessert, a traditional and nutritionally rich treat infused with bioactive compounds, was subjected to a comprehensive analysis in this study. The novelty of this research lies in the investigation of the in vitro antioxidant, anticancer, and antimicrobial potential of the fig-milk dessert. This was accomplished through the utilization of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, Annexin/propidium iodide staining, microtiter plate-based assay and agar well diffusion, respectiv ...[more]

PMID: 38628184

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Project description:The rising demand for health promoting functional foods has sparked interest in diversifying diets by incorporating innovative items like edible flowers. Considering this, the nutritional composition, bioactive properties and antinutritional factors of the flowers of eight marigold genotypes (M1 to M8) were quantified and compared to elucidate their value and safety as functional food. The study outcomes highlighted significant differences among the genotypes for most of the attributes. Anthocyanin, carotenoid and lutein contents were observed within a range of 0.02 to1.90 mg/100 g, 5.02 to 11.08 mg/100 g and 0.19 to 9.78 µg/g, respectively. The content of sugars, β-carotene, vitamins (C and E) and minerals (sodium, potassium, calcium, magnesium and iron) were also found to be present in substantial amounts. The analysis of bioactive compounds revealed the richness in total phenolic (TPC) (428.58 to 592.71 mg gallic acid equivalent (GAE)/100 g) and flavonoid content (TFC) (135.06 to 233.39 mg quercetin equivalent (QE)/100 g). Among the assessed antinutrients, alkaloid, tannin and saponin exceeded permissible limits in the studied genotypes, while phytate remained within the safe range. However, the elevated levels of these antinutrients would not pose any problem if processed through methods such as soaking, boiling or cooking. Out of eight genotypes, M1 had the highest content of anthocyanin (1.90 mg /100 g), reducing sugar (21.63 mg/100 g), and antioxidant activities. M5 stood out with the highest levels of TSS (6.10 °Brix), β-carotene (0.50 mg/100 g), vitamin C (28.61 mg/100 g), Ca (225.33 mg/100 g), and TPC (592.71 mg GAE/100 g), while M6 contained significant amounts of carotenoids (11.08 mg/100 g) and TFC (232.41 mg QE/100 g). Principal component analysis and cluster dendrogram findings further confirmed that among the eight studied genotypes, M1, M5 and M6 genotypes were found as the most prominent with the remarkable contributions of the majority of the studied variables. Hence, these marigold genotypes could be considered as promising options to improve and diversify healthy diets, potentially serving as valuable sources of dietary supplements and functional food ingredients.

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Evaluation of fig-milk dessert bioactive properties as a potential functional food.

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Evaluation of fig-milk dessert bioactive properties as a potential functional food.

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