ReFoST

 Conferenceproceeding

 EFFECTS OF PUMPKIN LEAVES ON THE CHEMICAL COMPOSITION AND ANTIOXIDANT PROPERTIES OF SMOOTHIES

 Aderinola, T.A

 2006

The aim of this study was to evaluate the effect of the addition of fluted pumpkin leaves on the crude protein content and antioxidant capacities of smoothies made from a blend of pineapple, banana and apple. Pumpkin leaves were added at the rate of 1.5, 3.0 and 4.5% to the different ratios of the fruit blends (smoothies) and evaluated for proximate, antioxidant (FRAP and DPPH), mineral, vitamin, physicochemical and quality acceptability. The results showed that the moisture content of the beverage ranged between 42.32 – 79.90%, fiber: 6.02 -7.57%, fat: 0.98 – 1.06%, crude protein: 4.91 – 21.97% and carbohydrate: 5.23 -19.78%. The beverage was significantly in Ca (12.66 -14.96) and K (19.95 -22.98) compared to Mg (1.03 – 2.49 mg/L) also tested for. The vitamin contents ranged between 6.56 -9.88 and 0.14 – 0.60 for vitamin C and E, respectively. Total phenolic contents ranged between 3.66 – 4.71 mg/ml while the total flavonoid contents ranged between 0.01 – 0.06 mg/ml. The radical scavenging abilities (DPPH) of the samples ranged between 9.41-42.96 while the ferric reducing antioxidant power (FRAP) ranged between2.63 – 6.40. The brix values showed high sugar contents (15.45 – 17.10%) while the pH results showed that the sample was slightly acidic (4.83 – 5.36). The overall acceptability of the different quality parameters evaluated indicated that the control sample was more preferred. It was therefore concluded that while pumpkin leaves was able to significantly improve the crude protein content, the percentage inclusion should not be more than 1.5 

 SDRP Journal Of Food Science & Technology

 Journal

 MORINGA OLEIFERA FLOUR PROTEIN FRACTIONS AS FOOD INGREDIENTS WITH ANTIOXIDANT PROPERTIES

 Taiwo Ayodele Aderinola, Adeola Monisola Alashi, Tayo Nathaniel Fagbemi, Victor Ndigwe Enujiugha, Rotimi Emmanuel Aluko

 2005

Moringa oleifera meal proteins were extracted by using salt, water and alkaline precipitation to obtain globulins (GLO), albumins (ALB), and iso-electric precipitated (ISO) isolates. All the samples were tested for antioxidant properties using 2, 2diphenyl-1-picrylhydrazyl (DPPH), hydroxyl radical scavenging activity (HRSA), ferric reducing antioxidant power (FRAP) and inhibition of metal ion chelation assays. The amino acid compositions of the samples, though fairly comparable, the albumin fraction in particular showed considerable inhibitory potentials against the DPPH (53.02%) and hydroxyl radical (44.21%). None of the samples however had any significant metal chelating ability since the only sample (globulin) with activity had less than 5% metal chelation activity. With the results obtained in the study, it was concluded that the albumin and the flour possess some level of inhibitory potentials against free radicals which could present them as useful antioxidant agents. 

 Heliyon

 Journal

 Amino Acid Composition And Antioxidant Properties Of Moringa Oleifera Seed Protein Isolate And Enzymatic Hydrolysates

 Taiwo Ayodele Aderinola, Tayo Nathaniel Fagbemi, Victor Ndigwe Enujiugha, Adeola Monisola Alashi, Rotimi Emmanuel Aluko

 2005

The aim of this work was to compare the antioxidant and angiotensin converting enzyme (ACE) inhibitory properties of Moringa oleifera seed protein isolate (ISO) and its enzymatic protein hydrolysates. ISO was subjected to enzymatic (alcalase, pepsin and trypsin) hydrolysis to obtain alcalase isolate, pepsin isolate and trypsin isolate hydrolysates (AIH, PIH, TIH). Amino acid composition was similar for the samples except that TIH had lower Sulphur-containing amino acids while PIH was lower in tryptophan. All the samples were tested for antioxidant properties through free radical scavenging abilities such as 2,2 diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical scavenging assays as well as ferric reducing antioxidant power (FRAP) and metal ion chelation assays. The maximum percentage inhibition obtained for the samples from the different assays are: DPPH, 36% (PIH); FRAP, 0.04% (PIH); hydroxyl radical scavenging activity, 42.98% (ISO); and inhibition of metal ion chelation, 29.46% (AIH). AIH (79.3%) had the highest ACE-inhibitory activity followed by TIH (75.1%) while PIH (43.0%) had the least. Generally, the hydrolysis process produced hydrolysates with improved antioxidant and ACE-inhibitory properties when compared to the isolate. We conclude that enzymatic hydrolysis with alcalase, pepsin and trypsin may be used to produce M. oleifera seed protein hydrolysates with potential to be used as ingredients for the formulation of functional foods and nutraceuticals 

 Innovations In Food Research

 Journal

 Effects Of Packaging Materials On The Physico-chemical Properties Of African Yam Bean Supplemented With Cow Milk

 Taiwo Ayodele Aderinola

 2005

This study evaluated the effects of packaging materials on the quality and physiochemical properties of African Yam Bean (AYB) supplemented with cow milk. Yoghurt was produced from dehulled AYB supplemented with reconstituted powder cow milk in the ratios: 90:10, 70:30, 50:50 and 0:100 (African yam bean: Cow milk) and were packaged into three different packaging materials: Polyethylene Terephthalate (PET), glass bottle and high density polyethylene (sachet). Sample 0:100 which was 100% cow milk yoghurt served as the control. The yoghurt samples were stored in a refrigerator at 4ºc for 14 days. The titratable acidity of all the samples increased gradually throughout the storage period while their pH decreased. The specific gravity and viscosity of the samples also decreased gradually throughout the storage period. The sensory properties showed that samples stored in glass packaging material were most preferred and their suitability could be ranked as glass, PET and sachet respectively in descending order of preference. 

 Wley & Sons

 Journal

 In Vitro Antihypertensive And Antioxidative Properties Of Trypsin-derived Moringa Oleifera Seed Globulin Hydrolyzate And Its Membrane Fractions

 Aderinola, Taiwo Ayodele; Tayo Nathaniel Fagbemi; Victor Ndigwe Enujiugha; Adeola Monisola Alashi; Rotimi Emmanuel Aluko

 2001

Moringa oleifera seed globulin was hydrolyzed with trypsin and fractionated to produce peptide of varying sizes (less than 1, 1–3, and 3–5 kDa) . These were evaluated for antioxidant properties: DPPH, hydroxyl radical scavenging assays, FRAP, and metal chelation tests; and in vitro antihypertensive properties: ACE and renin inhibition. Membrane fractionation led to improved antioxidative properties of 29.13% (