Review Article
Review of Foods from Genetically Modified Agricultural Product
Issue:
Volume 9, Issue 3, September 2024
Pages:
27-42
Received:
23 January 2024
Accepted:
12 February 2024
Published:
15 August 2024
Abstract: Genetically modified (GM) foods have emerged as a significant force in agriculture, offering transformative potential to address pressing global issues such as food security, malnutrition, and environmental sustainability. This comprehensive review delves into the multifaceted landscape of GM foods, examining advancements in crop improvement, environmental impact, food safety, nutraceuticals, and consumer perception. GM technologies have facilitated notable enhancements in agricultural productivity and resilience, with crops exhibiting increased yields and resistance to environmental stresses. Furthermore, biofortification initiatives have the potential to alleviate malnutrition by enhancing the nutritional content of staple crops. Additionally, the development of functional foods through genetic modification holds promise for promoting health and wellness. However, the widespread adoption of GM foods also raises ethical, health, and safety concerns, as well as challenges related to consumer acceptance. It is imperative that rigorous research, transparent communication, and responsible governance frameworks are in place to address these issues effectively. This review navigates through diverse perspectives to offer a nuanced understanding of GM foods, recognizing both their opportunities and challenges. By providing insights into the ethical dilemmas and complexities surrounding GM technologies, it aims to facilitate informed decision-making, guide policy development, and inform future research initiatives. Ultimately, the review underscores the importance of balancing innovation with ethical considerations and public concerns to ensure the sustainable and responsible deployment of GM foods in agriculture.
Abstract: Genetically modified (GM) foods have emerged as a significant force in agriculture, offering transformative potential to address pressing global issues such as food security, malnutrition, and environmental sustainability. This comprehensive review delves into the multifaceted landscape of GM foods, examining advancements in crop improvement, envir...
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Research Article
Evaluation of Polyphenols, Antioxidant Activity, and Mineral Content in Honey Produced by Apis mellifera L. According to Floral Origin
Eddie Loyola-Gonzales*
,
Josefa Bertha Pari-Olarte
Issue:
Volume 9, Issue 3, September 2024
Pages:
43-51
Received:
8 November 2024
Accepted:
21 November 2024
Published:
3 December 2024
Abstract: Background/Objectives: Honey is in high demand because of its nutritional value, therapeutic properties, and sensory characteristics. Honey varieties were evaluated according to their floral origin and physicochemical composition, and total polyphenols, antioxidants, and minerals were analyzed for conformity and preference. Methods: Seven honey samples were analyzed for physicochemical composition using the Official Methods of Analysis method, total polyphenols using the Folin–Ciocalteu method, flavonoids using the ferric trichloride method, antioxidant activity and inhibitory concentration using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method, and ferric reducing capacity using the ferric-reducing antioxidant power (FRAP) method. Inductively coupled plasma optical emission spectroscopy was used to determine the mineral composition of the honey varieties. Results: The physicochemical compositions of the honey samples did not show significant differences and complied with national regulations. Total phenolic compound content was 336.9–1064.9 μg EAG/g, whereas flavonoids were between 0–151.9 μg EQ/g, with eucalyptus honey having the highest concentration. The antioxidant capacity measured using DPPH and FRAP was 0.095–0.186 and 0.168–0.654 mM TEAC/g, respectively. Variability was observed in the calcium (161.55 mg/kg in eucalyptus), magnesium (35.20 mg/kg in eucalyptus), potassium (901.17 mg/kg in eucalyptus), and sodium (172.18 mg/kg in pecan aroma) levels. Heavy metals did not exhibit significant values. The correlation between total flavonoid content and antioxidant capacity was weak; a strong correlation was observed between total phenolic compounds and antioxidant activity. Conclusions: The antioxidant activity, bioactive compounds, and minerals in honey vary according to its floral origin, which could be helpful in the pharmaceutical industry and gastronomy.
Abstract: Background/Objectives: Honey is in high demand because of its nutritional value, therapeutic properties, and sensory characteristics. Honey varieties were evaluated according to their floral origin and physicochemical composition, and total polyphenols, antioxidants, and minerals were analyzed for conformity and preference. Methods: Seven honey sam...
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