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Formulation and Nutritional Evaluation of A Healthy New Diet Soup Powder Supplemented with Pınar Melkior (Lactarius piperatus) Mushroom

Year 2018, Volume: 12 Issue: 2, 19 - 24, 25.09.2018

Hayrunnisa Nadaroglu Hicran Onem

Abstract

The mushroom soup is cooked and consumed among the people. However, because of the adding white flour into the mushroom soup, protein and fiber content is decreasing and carbohydrate ratio is increasing. Pinar melkior (Lactarius piperatus) mushroom has been specially selected for our research into diet soup formulation due to its high antioxidant, protein and fibrous content. In this study; instead of white flour, a dietary soup formulation was prepared using pectin, locust bean gum polysaccharide derivatives produced produced from by products of fruits that are not digestible in human metabolism and endemic Pinar melcior mushroom.

For this reason, instead of white flour, we prepared a diet soup formulation using endemic Pınar melcior which is known as a medicinal herb, using polymer carbohydrate derivatives which are difficult to digest and obtained from by products of the organic fruit sector. The amount of moisture, amount of ash, amount of protein, antimicrobial activity has been tested to analyze the chemical properties of prepared soup. Also, the antioxidant activity of the soup, (with total reduction activity method, with cuprac method, cupric ions (Cu2+) reducing capacity, with 2,2-diphenyl-1-picryl-hydrazyl free radical (DPPH•) scavenging, superoxide anion radical scavenging) was determined. The test results suggest that the prepared formulation will provide a wide range of use in the food industry due to its long shelf life due to the content of both mushroom and polymeric carbohydrates and its intestinal system is hardly digested due to its fibrous structure.

Keywords

Pınar melkior (Lactarius piperatus) Diet soup Antioxidant activity Antimicrobial activit

References

  • Hu FB. 2002. Dietary pattern analysis: a new direction in nutritional epidemiology. Curr Opin Lipidol. 13:3-9.
  • Manzi P, Gambelli L, Marconi S, Vivanti V, Pizzoferrato L. 1999. Nutrients in edible mushrooms: an inter-species comparative study. Food Chem. 65:477-82.
  • Pedneault K, Angers P, Gosselin A, Tweddell RJ. 2008. Fatty acid profiles of polar and neutral lipids of ten species of higher basidiomycetes indigenous to eastern Canada. Mycol Res. 112:1428-34.
  • Demirbas A. 2002. Metal ion uptake by mushrooms from natural and artificially enriched soils. Food Chem. 78:89-93.
  • Mendil D, Uluozlu OD, Hasdemir E, Caglar A. 2004. Determination of trace elements on some wild edible mushroom samples from Kastamonu, Turkey. Food Chem. 88:281-5.
  • Chiu SW, Law SC, Ching ML, Cheung KW, Chen MJ. 2000. Themes for mushroom exploitation in the 21st century: Sustainability, waste management, and conservation. J Gen Appl Microbiol. 46:269-82.
  • Chung J. 2004. Antioxidative and antimicrobial activities of cassia (Cinnamomum cassia) and dill (Anethum graveolens L.) essential oils. . Journal of Food and Nutrition. 9:30-305.
  • Chang ST MP. 2004. The nutritional attributes of edible mushrooms. In: Chang ST, Miles PG (eds), Mushrooms: cultivation, nutritional value, medicinal effect, and environmental impact,. 2nd edn CRC Press, Boca Raton,. 27-37.
  • Chyau CC, Tsai SY, Ko PT, Mau JL. 2002. Antioxidant properties of solvent extracts from Terminalia catappa leaves. Food Chem. 78:483-8.
  • Giusti AM, Bignetti E, Cannella C. 2008. Exploring New Frontiers in Total Food Quality Definition and Assessment: From Chemical to Neurochemical Properties. Food Bioprocess Tech.1:130-42.
  • Singh G, Maurya S, De Lampasona MP, Catalan C. 2005. Chemical constituents, antimicrobial investigations, and antioxidative potentials of Anethum graveolens L. essential oil and acetone extract: Part 52. J Food Sci. 70:M208-M15.
  • Alothman M, Bhat R, Karim AA. 2009. Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chem.115:785-8.
  • Bertrais S, Galan P, Renault N, Zarebska M, Preziosi P, Hercberg S. 2001. Consumption of soup and nutritional intake in French adults: consequences for nutritional status. J Hum Nutr Diet. 14:121-8.
  • Giacosa A, Filiberti R. 1997. Rilevamento dei comportamenti alimentari sul terrotorio. Medical Doctor. 8:40–5.
  • Jordan HA, Levitz LS, Utgoff KL, Lee HL. 1981. Role of Food Characteristics in Behavioral-Change and Weight-Loss. J Am Diet Assoc. 79:24-9.
  • Margetic S, Gazzola C, Pegg GG, Hill RA. 2002. Leptin: A review of its peripheral actions and interactions. Int J Obesity. 26:1407-33.
  • Mora S, Pessin JE. 2002. An adipocentric view of signaling and intracettutar trafficking. Diabetes Metab Res. 18:345-56.
  • Seufert J. 2004. Leptin effects on pancreatic beta-cell gene expression and function. Diabetes. 53:S152-S8.
  • Ashima RS FJ. 2000. Leptin. Annual Review of Physiology. 62:413–37.
  • El-Haschimi K, Lehnert H. 2003. Leptin resistance - or why leptin fails to work in obesity. Exp Clin Endocr Diab. 111:2-7.
  • Willats WGT, McCartney L, Mackie W, Knox JP. 2001. Pectin: cell biology and prospects for functional analysis. Plant Mol Biol. 47:9-27.
  • Yapo BM. 2011. Pectic substances: From simple pectic polysaccharides to complex pectins-A new hypothetical model. Carbohyd Polym. 86:373-85.
  • Thakur BR, Singh RK, Handa AK. 1997. Chemistry and uses of pectin - A review. Crit Rev Food Sci. 37:47-73.
  • Munarin F, Tanzi MC, Petrini P. 2012. Advances in biomedical applications of pectin gels. Int J Biol Macromol.51:681-9.
  • Estevez AM, Saenz C, Hurtado ML, Escobar B, Espinoza S, Suarez C. 2004. Extraction methods and some physical properties of mesquite (Prosopis chilensis (Mol) Stuntz) seed gum. J Sci Food Agr. 84:1487-92.
  • AOAC. 1990. Official Methods of Analysis of the Association of the Official Analsis Chemists. Association of Official Analytical Chemists, . 15th edn Washington, DC. 376-84.
  • Apak R, Guclu K, Ozyurek M, Karademir SE. 2004. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. J Agr Food Chem. 52:7970-81.
  • Nadaroglu H, Demir N, Demir Y. 2009. Antioxidant and Radical Scavenging Activities of Capsules of Caper (Capparis spinosa). Asian J Chem. 21:5123-34.
  • Blois MS. 1958. Antioxidant Determinations by the Use of a Stable Free Radical. . Nature. 26:1199-200.
  • Liu F, Ooi VEC, Chang ST. 1997. Free radical scavenging activities of mushroom polysaccharide extracts. Life Sci. 60:763-71.
  • Demir N GA, Nadaroglu H, Demir Y. 2014. The antioxidant and radical scavenging activities of Primrose (Primula vulgaris). Pelagia Research Library. 4:395-401.
  • Seydim AC, Sarikus G. 2006. Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Res Int.39:639-44.
  • Alkın M. 2017. Determınation of Total Phenolic Content and Antioxidant Activities of Edible Mushrooms Cultured in Turkey. Master Thesis.
  • Celik H KK, Nadaroglu H, Senol M. 2014. Evaluation of antioxidant, antiradicalic and antimicrobial activities of kernel date (Fructus dactylus). Journal of Pure and Applied Microbiology-JPAM.8:993-1002.
  • Nadaroglu H DY, Demir N. 2007. The antioxidant and radical scavenging activities of Iris germanica (Iridaceae). Pharm Chem J. 41:86-91.
  • Celik H NH, Senol M. 2014. Evaluation of antioxidant, antiradicalic and antimicrobial activities of olive pits (Olea europaea L.). Bulgarian Journal of Agricultural Science. 20:1418-26.

Year 2018, Volume: 12 Issue: 2, 19 - 24, 25.09.2018

Hayrunnisa Nadaroglu Hicran Onem

Abstract

References

  • Hu FB. 2002. Dietary pattern analysis: a new direction in nutritional epidemiology. Curr Opin Lipidol. 13:3-9.
  • Manzi P, Gambelli L, Marconi S, Vivanti V, Pizzoferrato L. 1999. Nutrients in edible mushrooms: an inter-species comparative study. Food Chem. 65:477-82.
  • Pedneault K, Angers P, Gosselin A, Tweddell RJ. 2008. Fatty acid profiles of polar and neutral lipids of ten species of higher basidiomycetes indigenous to eastern Canada. Mycol Res. 112:1428-34.
  • Demirbas A. 2002. Metal ion uptake by mushrooms from natural and artificially enriched soils. Food Chem. 78:89-93.
  • Mendil D, Uluozlu OD, Hasdemir E, Caglar A. 2004. Determination of trace elements on some wild edible mushroom samples from Kastamonu, Turkey. Food Chem. 88:281-5.
  • Chiu SW, Law SC, Ching ML, Cheung KW, Chen MJ. 2000. Themes for mushroom exploitation in the 21st century: Sustainability, waste management, and conservation. J Gen Appl Microbiol. 46:269-82.
  • Chung J. 2004. Antioxidative and antimicrobial activities of cassia (Cinnamomum cassia) and dill (Anethum graveolens L.) essential oils. . Journal of Food and Nutrition. 9:30-305.
  • Chang ST MP. 2004. The nutritional attributes of edible mushrooms. In: Chang ST, Miles PG (eds), Mushrooms: cultivation, nutritional value, medicinal effect, and environmental impact,. 2nd edn CRC Press, Boca Raton,. 27-37.
  • Chyau CC, Tsai SY, Ko PT, Mau JL. 2002. Antioxidant properties of solvent extracts from Terminalia catappa leaves. Food Chem. 78:483-8.
  • Giusti AM, Bignetti E, Cannella C. 2008. Exploring New Frontiers in Total Food Quality Definition and Assessment: From Chemical to Neurochemical Properties. Food Bioprocess Tech.1:130-42.
  • Singh G, Maurya S, De Lampasona MP, Catalan C. 2005. Chemical constituents, antimicrobial investigations, and antioxidative potentials of Anethum graveolens L. essential oil and acetone extract: Part 52. J Food Sci. 70:M208-M15.
  • Alothman M, Bhat R, Karim AA. 2009. Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chem.115:785-8.
  • Bertrais S, Galan P, Renault N, Zarebska M, Preziosi P, Hercberg S. 2001. Consumption of soup and nutritional intake in French adults: consequences for nutritional status. J Hum Nutr Diet. 14:121-8.
  • Giacosa A, Filiberti R. 1997. Rilevamento dei comportamenti alimentari sul terrotorio. Medical Doctor. 8:40–5.
  • Jordan HA, Levitz LS, Utgoff KL, Lee HL. 1981. Role of Food Characteristics in Behavioral-Change and Weight-Loss. J Am Diet Assoc. 79:24-9.
  • Margetic S, Gazzola C, Pegg GG, Hill RA. 2002. Leptin: A review of its peripheral actions and interactions. Int J Obesity. 26:1407-33.
  • Mora S, Pessin JE. 2002. An adipocentric view of signaling and intracettutar trafficking. Diabetes Metab Res. 18:345-56.
  • Seufert J. 2004. Leptin effects on pancreatic beta-cell gene expression and function. Diabetes. 53:S152-S8.
  • Ashima RS FJ. 2000. Leptin. Annual Review of Physiology. 62:413–37.
  • El-Haschimi K, Lehnert H. 2003. Leptin resistance - or why leptin fails to work in obesity. Exp Clin Endocr Diab. 111:2-7.
  • Willats WGT, McCartney L, Mackie W, Knox JP. 2001. Pectin: cell biology and prospects for functional analysis. Plant Mol Biol. 47:9-27.
  • Yapo BM. 2011. Pectic substances: From simple pectic polysaccharides to complex pectins-A new hypothetical model. Carbohyd Polym. 86:373-85.
  • Thakur BR, Singh RK, Handa AK. 1997. Chemistry and uses of pectin - A review. Crit Rev Food Sci. 37:47-73.
  • Munarin F, Tanzi MC, Petrini P. 2012. Advances in biomedical applications of pectin gels. Int J Biol Macromol.51:681-9.
  • Estevez AM, Saenz C, Hurtado ML, Escobar B, Espinoza S, Suarez C. 2004. Extraction methods and some physical properties of mesquite (Prosopis chilensis (Mol) Stuntz) seed gum. J Sci Food Agr. 84:1487-92.
  • AOAC. 1990. Official Methods of Analysis of the Association of the Official Analsis Chemists. Association of Official Analytical Chemists, . 15th edn Washington, DC. 376-84.
  • Apak R, Guclu K, Ozyurek M, Karademir SE. 2004. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. J Agr Food Chem. 52:7970-81.
  • Nadaroglu H, Demir N, Demir Y. 2009. Antioxidant and Radical Scavenging Activities of Capsules of Caper (Capparis spinosa). Asian J Chem. 21:5123-34.
  • Blois MS. 1958. Antioxidant Determinations by the Use of a Stable Free Radical. . Nature. 26:1199-200.
  • Liu F, Ooi VEC, Chang ST. 1997. Free radical scavenging activities of mushroom polysaccharide extracts. Life Sci. 60:763-71.
  • Demir N GA, Nadaroglu H, Demir Y. 2014. The antioxidant and radical scavenging activities of Primrose (Primula vulgaris). Pelagia Research Library. 4:395-401.
  • Seydim AC, Sarikus G. 2006. Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Res Int.39:639-44.
  • Alkın M. 2017. Determınation of Total Phenolic Content and Antioxidant Activities of Edible Mushrooms Cultured in Turkey. Master Thesis.
  • Celik H KK, Nadaroglu H, Senol M. 2014. Evaluation of antioxidant, antiradicalic and antimicrobial activities of kernel date (Fructus dactylus). Journal of Pure and Applied Microbiology-JPAM.8:993-1002.
  • Nadaroglu H DY, Demir N. 2007. The antioxidant and radical scavenging activities of Iris germanica (Iridaceae). Pharm Chem J. 41:86-91.
  • Celik H NH, Senol M. 2014. Evaluation of antioxidant, antiradicalic and antimicrobial activities of olive pits (Olea europaea L.). Bulgarian Journal of Agricultural Science. 20:1418-26.
There are 36 citations in total.

Details

Primary Language English
Journal Section Research Article
Authors

Hayrunnisa Nadaroglu

Hicran Onem This is me

Publication Date September 25, 2018
Published in Issue Year 2018 Volume: 12 Issue: 2

Cite

APA Nadaroglu, H., & Onem, H. (2018). Formulation and Nutritional Evaluation of A Healthy New Diet Soup Powder Supplemented with Pınar Melkior (Lactarius piperatus) Mushroom. Journal of Applied Biological Sciences, 12(2), 19-24.
AMA Nadaroglu H, Onem H. Formulation and Nutritional Evaluation of A Healthy New Diet Soup Powder Supplemented with Pınar Melkior (Lactarius piperatus) Mushroom. J.appl.biol.sci. September 2018;12(2):19-24.
Chicago Nadaroglu, Hayrunnisa, and Hicran Onem. “Formulation and Nutritional Evaluation of A Healthy New Diet Soup Powder Supplemented With Pınar Melkior (Lactarius Piperatus) Mushroom”. Journal of Applied Biological Sciences 12, no. 2 (September 2018): 19-24.
EndNote Nadaroglu H, Onem H (September 1, 2018) Formulation and Nutritional Evaluation of A Healthy New Diet Soup Powder Supplemented with Pınar Melkior (Lactarius piperatus) Mushroom. Journal of Applied Biological Sciences 12 2 19–24.
IEEE H. Nadaroglu and H. Onem, “Formulation and Nutritional Evaluation of A Healthy New Diet Soup Powder Supplemented with Pınar Melkior (Lactarius piperatus) Mushroom”, J.appl.biol.sci., vol. 12, no. 2, pp. 19–24, 2018.
ISNAD Nadaroglu, Hayrunnisa - Onem, Hicran. “Formulation and Nutritional Evaluation of A Healthy New Diet Soup Powder Supplemented With Pınar Melkior (Lactarius Piperatus) Mushroom”. Journal of Applied Biological Sciences 12/2 (September 2018), 19-24.
JAMA Nadaroglu H, Onem H. Formulation and Nutritional Evaluation of A Healthy New Diet Soup Powder Supplemented with Pınar Melkior (Lactarius piperatus) Mushroom. J.appl.biol.sci. 2018;12:19–24.
MLA Nadaroglu, Hayrunnisa and Hicran Onem. “Formulation and Nutritional Evaluation of A Healthy New Diet Soup Powder Supplemented With Pınar Melkior (Lactarius Piperatus) Mushroom”. Journal of Applied Biological Sciences, vol. 12, no. 2, 2018, pp. 19-24.
Vancouver Nadaroglu H, Onem H. Formulation and Nutritional Evaluation of A Healthy New Diet Soup Powder Supplemented with Pınar Melkior (Lactarius piperatus) Mushroom. J.appl.biol.sci. 2018;12(2):19-24.