Academic literature on the topic 'Rod Amaranthus'

Aquaponics, the integrated production of fish and hydroponic crops in a recirculating system, is an intensive cultivation method in which metabolic fish wastes fertilize plants. This study compares the effects of two aquafeeds on Red amaranth (Amaranthus tricolor) productivity and on water quality under cultivation of Blue tilapia (Oreochromis aureus), with three aquaponic units (n=3) per treatment over a 60-day trial. The fishmeal-based control feed contains higher crude protein (40%) and phosphorus (1.12%) than the plant-based alternative feed (32% and 0.40%). The alternative feed resulted in a significantly higher amaranth crop yield (p

The thesis deals with the content of selected phenolic compounds in some species of the genus Amaranthus, in black elderberry (Sambucus nigra L.) and buckwheat (Fagopyrum esculentum M.). Phenolic compounds are a group of natural compounds exclusively vegetable character. Flavonoids represent only one group of phenolic compounds. Flavonoids show many positive biological effects, in particular act as antioxidants. Natural flavonoids may cause to prevent from coronary- heard diseases and other diseases associated with older age. In recent years the increased attention is paid to flavonoid investigation due to its biological effects. For the determination of phenolic substances there were used two independent analytical methods. There are the high-performance liquid chromatography (HPLC) and micellar electrokinetic capillary chromatography (MECC). The MECC method was used for determination rutin and free quercetin. The highest content of rutin was found in leaves of buckwheat (76,400 mg/kg of dry weight) and the lowest content of rutin was determined in buckwheat hulls. The highest content of rutin was observed in teas from buckwheat leaves and inflorescence. This amount of rutin corresponds with rutin content in more than two pills of Ascorutin (the most favourite flavonoid medicament in the Czech Republic) The HPLC method was used for quantitative determination of phenolic acids. The content of free quercetin was monitored in all samples. No free quercetin was found both in plant material and in samples of teas. The ethanolic extract from the elderberry inflorescence didn´t contain any free quercetin. Free quercetin wasn?t found in any further samples of teas, which were prepared by described methods.

Amaranthus (L.) belongs to among old cultural crops. Cultural forms of some species were already grown by Aztecs and Incs in ancient times. High nutritive value of seeds redounded to rediscovery of the crops. Tested varieties of cultural amaranth get to the interaction whit wild species of amaranth. This work would had contribute to better knowledge of ecology in the hybrid of cultural variety and weed (A. x turicensis = A. cruentus x A. retroflexus) The aim of this work was to describe production and morphometric characteristics of selected relative cultural and weed species of amaranth (Amaranthus hypochondriacus, Amaranthus cruentus, Amaranthus retroflexus), the hybrid A. x turicensis and to determinate occurrence and survival of weed species A. retroflexus onplaces, where cultural amarant was grown. A. retroflexus shows as a very resistant to damage. Cultural species responded on damage by reduction of majority observed parameters. Cultural species of amaranth responded more on different conditions substrate than the weed species. Response of hybrid on different substratum conditions was in the middle of spectrum of the response in cultural parents and the weed species. Indiference of the hybrid to substrate should be better clear up in the next studies. Weed species is little sensitive to competicion and his characteristics (total biomass, legth inflorescence, height of plants, number of leaves) are different not much. Effect of competition on hybrid shows his non - uniform response probably caused by his considerable variability Absence of cultural amarant and interspecific hybrids shows on relation of these plants to warmer weather that is probably the main factor for their occurrence.

碩士<br>國立中興大學<br>動物科學系所<br>106<br>Nitrate and nitrite are widely used in curing of meat product because it contributes to develop cured color and special flavor, retard the oxidation of lipid and inhibit the growth of bacteria. Nevertheless, nitrate is seldom used today because it must be reduced to nitrite to be effective by reducing bacteria, which is a slow processing to achieve the same curing properties in meat product. Since consumers get more healthy conceptions, synthetic additives are gradually not accepted by consumers, therefore, natural ingredients are used as additives in food became popular and favorited. A rich source of nitrate come from vegetables such as celery and leek are investigated by many researchers. Thus, the aim of this study was to evaluate the effect of different levels of red edible amaranth (Amaranthus tricolor L.) extract on the quality of Taiwanese style sausage during refrigerated storage. Experiment 1 was to investigate effects of different curing time and levels of red edible amaranth (Amaranthus tricolor L.) extract on residual nitrite, color and sensory panel of meat patties. Twenty treatments were consisted of lean meat with different curing mixture such as C (control, 100 ppm nitrite), R1 (2.2% red edible amaranth, 500 ppm nitrate), R2 (3.3% red edible amaranth, 750 ppm nitrate), R3 (4.4% red edible amaranth, 1000 ppm nitrate) and R4 (5.5% red edible amaranth, 1250 ppm nitrate), and different curing time such as 7±2℃ for 0, 24, 48 and 72 h. After curing, all meat patties were dried at 50℃for 3.5 h. The results showed that the residual nitrite, all raw meat patties were detected but no data were got in all treatments except of the control. In color of raw meat patties, all of 72 h curing time treatments had lower L* value than 0 h treatments. Except R1-72 had lower a* value, no significant differences were found among others R treatments, however, all R treatments were significantly different from the control. In L* value of cooked meat patties, all treatments increased with the curing time increasing. In addition, L * value of all R treatments were significant lower than the control. In sensory-color likeness score of raw meat patties, R4-0 had lower value but there were no significantly different among all R treatments. Furthermore, the color likeness score of all treatments showed slightly up and down state curve during storage. In experiment 2, according to the results of experiment 1 five treatments such as C-48 , R1-48, R2-48, R3-48 and R4-48 were selected to prepare Taiwanese style sausage then stored at 7±2℃ for 8 weeks. The results showed that pH value of all groups decrease with the increase of storage time, and R1 as well as R2 were not significantly different compare with the control. However, the pH of all treatments maintained high than 6.0 before storage 6 weeks, In color, L* and a* value of raw and cooked R1 sausage was higher than other R treatments. The degree of lipid oxidation, TBA in all treatments showed slightly up and down curve with the storage time increasing, but R2 had lowest rate. In the change of VBN, that of all groups increased during storage but the control showed a slower rate. In the aspect of microbiological quality, total plate count and lactic acid bacteria count of all groups increased with storage time but there were less than 7 log CFU/g at the end of storage. The residual nitrite of all R treatments were detected and the number was between 0.68-3.45 ppm after 3 weeks, conversely, that of control was lower than 1ppm. In the sensory panel, the scores of color, flavor, texture and odor of R1 had higher values among others R treatments but not significantly different compared with the control. Finally, except of R1 in overall acceptance score was no significant differences with the control, other R treatments were significantly lower than the control during whole storage. In conclusion, red edible amaranth (Amaranthus tricolor L.) extract could provide a potential source of nitrate as nitrite substitute in Taiwanese style sausage, an optimum amount of red edible amaranth extract was R1 (2.2% red edible amaranth, 500 ppm nitrate).

碩士<br>國立中興大學<br>動物科學系所<br>107<br>Sodium nitrite allows as a food additive for meat products with pink color and unique flavor. It also has abilities to delay oxidative lipid rancidity and inhibit the growth of bacteria as a bacteriostatic and bacteriocidal agent. However, in recent years, health concerns have been developed and resulted that natural and organic foods were popular by the consumers due to non artificial additives in these products. Since several studies have exhibited that plant extracts containing high nitrate content inoculated with nitrate-reducing bacteria and was successfully applied to use as nitrite substitute in meat products. Amaranthus tricolor L. is a kind of common leafy vegetable in Taiwan and has been evidenced it contains high concentration of nitrate. Therefore, the aim of this study was to investigate (1) the effect of different levels of red amaranth extract as nitrite substitute on the quality changes of sliced pork restructured ham stored for 4 weeks at 4±2℃and (2) the effect of different levels of pre-converted red amaranth extract as nitrite substitute on the quality changes of sliced pork restructured ham stored for 8 weeks at 4±2℃. In the first experiment, 1, 3 and 5% red amaranth extract were added to sliced ham individually and 150 ppm sodium nitrite was used as commercial control then stored at 4℃ for 4 weeks. The results showed residual nitrite content and redness of the treatments with red amaranth extract were lower than the commercial control (P ＜ 0.05). However, these treatments had more yellowness than the commercial control (P ＜ 0.05). In sensory evaluation, sliced ham with 3% red amaranth extract presented higher scores in the treatments with red amaranth extract and it was similar to the control. In the second experiment, sliced ham were prepared with 1, 3 and 5% pre-converted red amaranth individually and 150 ppm sodium nitrite was used as commercial control then stored at 4℃ for 8 weeks. The results showed the proximate composition and cooking loss of all samples were not significantly different to each other. Besides, in microbial quality, there were no significant differences in total plate count and lactic acid bacteria count among all treatments and control during storage. Moreover, residual nitrite content and nitrosylheme content of control exhibited the highest value and were significantly higher than those of all treatments with pre-converted red amaranth extract (P ＜ 0.05) and these treatments with more red amaranth extract had more residual nitrite content and nitrosylheme content. Furthermore, the control also showed the highest a* value in color analysis (P ＜ 0.05). However, more red amaranth extract in sliced hams, higher red and less yellow value presented in this study. In pH, TBARS and shear force, all sliced hams with red amaranth extract had similar value to those of control during the whole storage. Finally, except of juiciness and texture in sensory evaluation, the control still hold the highest value in color, flavor as well as total acceptability and the lowest value in off-flavor during the whole storage. Although sensory results of all treatments were not better than the control in this study, the sliced ham with 3 and 5% pre-converted red amaranth extract had similar sensory results to those of control and the scores were over 4. Overall, 3 and 5% pre-converted red amaranth extract (Amaranthus tricolor L.) could be a potential natural curing agent as nitrite substitute in meat products in the further.