scholarly journals Phytochemical composition of extracts from yerba mate chimarrão

2021 ◽  
Vol 3 (3) ◽  
Author(s):  
Vânia Zanella Pinto ◽  
Daniella Pilatti-Riccio ◽  
Edlaine Santos da Costa ◽  
Yasmine Miguel Serafini Micheletto ◽  
Ernesto Quast ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Yerba Mate ◽  
Flavonoid Content ◽  
Commercial Sample ◽  
Industrial Processing ◽  
Tea Infusions ◽  
Mate Tea

AbstractYerba mate is a tree natural from South America, traditionally daily consumed as hot (chimarrão) or cold (tereré) and roasted leaves (mate tea) infusions, being an important source of polyphenols and flavonoids in human nutrition. To produce bioactive-rich extracts from yerba mate, oven-dried leaves at 35 °C and three different commercial products, named M, T, and S, were extracted using different General Recognized as Safe solvents (distilled water (W), ethanol (E), and water: ethanol (1:1, v:v) (WE)). The yerba mate extracts were analyzed for total and soluble solids, titratable acidity, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity. The WE solvent resulted in the highest TPC and TFC. However, the commercial samples showed a higher concentration of phytochemicals than oven-dried leaves, and the commercial sample T showed the lowest content of total solids and the highest content of soluble solids (°Brix). The industrial processing of yerba mate aids the TPC and TFC preservation, resulting in extracts with superior phytochemicals concentration when compared with the oven-dried sample.

scholarly journals Bioactive compounds in gladiolus flowers

2021 ◽  
Author(s):  
Alexandra Goede de Souza ◽  
Eduardo Affonso Jung ◽  
Vinícius Petermann Benedicto ◽  
Leosane Cristina Bosco
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Cut Flowers ◽  
Flavonoid Content ◽  
Total Titratable Acidity ◽  
Total Antioxidant ◽  
Relationship Of ◽  
The Relationship

Abstract Flowers have received special attention not only for their ornamental nature but also for their nutraceutical, cosmetic, aromatic, and culinary properties. This study aimed to characterize physicochemical attributes and the antioxidant capacity of flowers of four gladiolus cultivars. The cultivars used were White Friendship, Rose Supreme, Jester, and T704. We analyzed the content of total soluble solids (SS), total titratable acidity (TA), SS/TA ratio, pH, vitamin C, anthocyanin, flavonoids, total phenolic compounds (TPC), total antioxidant activity (TAA), and the relationship of TPC with flavonoids and TAA for each cultivar. The results showed that the Jester flowers had the lowest TA and highest SS/TA ratio, indicating the best flavor. Jester also had the highest flavonoid content, similarly to the White Friendship and Rose Supreme. As a result, these cultivars have flowers with higher TPC and TAA content than T704. The anthocyanin content was the characteristic attribute of cultivar T704, due to its purple pigmentation. Gladiolus flowers, traditionally used in landscaping and as cut flowers, have the potential for use in human nutrition, particularly the White Friendship, Rose Supreme, and Jester cultivars.

scholarly journals Gelatin-Based Edible Coating Combined with Mentha pulegium Essential Oil as Bioactive Packaging for Strawberries

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Mohamed Aitboulahsen ◽  
Said Zantar ◽  
Amin Laglaoui ◽  
Hicham Chairi ◽  
Abdelhay Arakrak ◽  
...  
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Edible Coating ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Mentha Pulegium ◽  
Bioactive Coating ◽  
Gelatin Coating

The effect of gelatin-based edible coating incorporated with Mentha pulegium essential oil (MEO) on physicochemical (pH, titratable acidity (TA), weight loss, total soluble solids (TSS), and total phenolic content (TPC)), microbiological (total aerobic mesophilic flora (TAMF) and yeasts and moulds (YM)), and sensorial (color and firmness) characteristics of strawberries stored under refrigeration was studied. Strawberries were coated with gelatin alone (4%) and/or gelatin combined with two concentrations (0.5 and 1%) of MEO and stored at 4°C for 13 days. Gelatin coating and MEO combination significantly inhibited total flora and moulds and yeasts with comparison to control (uncoated strawberries) and had better hygienic quality at the end of storage. The effect was MEO concentration dependent. Our results also showed that the bioactive coating used in this investigation slowed down changes in pH, TA, weight loss, TSS, firmness, TPC, and color of strawberries. Gelatin coating incorporated with MEO at 1% protected at least 60% of strawberries from deterioration after 13 days of storage and could be used as bioactive packaging to prolong the shelf life and an alternative of pesticides use.

scholarly journals Jujube Cultivar Vitamin C Profile and Nutrient Dynamics during Maturation

HortScience ◽  
2017 ◽  
Vol 52 (6) ◽  
pp. 859-867 ◽  
Author(s):  
Junxin Huang ◽  
Robert Heyduck ◽  
Richard D. Richins ◽  
Dawn VanLeeuwen ◽  
Mary A. O’Connell ◽  
...  
Keyword(s):  
Vitamin C ◽  
Total Phenolic Content ◽  
Nutrient Dynamics ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Science Center ◽  
Mature Fruit ◽  
High Sucrose

Vitamin C profiles of 46 jujube cultivars were assessed from 2012 to 2015, and fruit nutrient dynamics of 10 cultivars during maturation were examined from 25 Aug. to 7 Oct. 2014 at 2-week intervals at New Mexico State University’s Alcalde Sustainable Agriculture Science Center and Los Lunas Agricultural Science Center. This is the first report in the United States profiling Vitamin C in jujube cultivars. The vitamin C content of mature fruit of 45 (of 46) cultivars ranged from 225 to 530 mg/100 g fresh weight (FW) plus ‘Youzao’ having the highest content of 820 mg/100 g FW at early mature stage. In general, drying cultivars had higher vitamin C content than fresh-eating cultivars whereas ‘Jinsi’ series (multipurpose) had relatively higher vitamin C content than others (>400 mg/100 g FW). Fruit vitamin C and moisture content decreased significantly during the maturation process. The average vitamin C contents of nine cultivars at Alcalde decreased more than 40% based on FW from 25 Aug. to 7 Oct. To maximize the vitamin C benefit, the ideal stage to consume fresh-eating cultivars is the creamy stage. Titratable acidity and soluble solids increased significantly during maturation. In mature jujubes, the titratable acidity and soluble solids ranged between 0.27% to 0.46% and 27.2% to 33.7%, respectively. Glucose, fructose, and sucrose content also rose significantly during ripening. Mature fruits contained 31–82 mg/g FW glucose, 32–101 mg/g FW fructose, and 53–159 mg/g FW sucrose among the cultivars tested. Based on sucrose contents, cultivars can be divided into two groups, “high-sucrose” (more sucrose than glucose or fructose) and “low-sucrose” (less sucrose than glucose or fructose). ‘Dagua’, ‘Honeyjar’, ‘Lang’, ‘Li’, ‘Maya’, ‘Sugarcane’, and ‘Sherwood’ belong to the “high-sucrose” group. Total phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH)-reducing capacity in fruit decreased during maturation, and the total phenolic content of mature jujube was 12–16 mg gallic acid equivalent (GAE)/g dry weight (DW). For mature fruit, ‘Li’ and ‘Li-2’ had the highest DPPH-scavenging efficiency whereas ‘Sugarcane’, ‘So’, and ‘Lang’ had the lowest at Alcalde, NM.

scholarly journals Phenolic compounds and phytochemicals in fruits of black mulberry (Morus nigra L.) genotypes from the Aegean region in Turkey

2018 ◽  
Vol 30 (1) ◽  
pp. 93-101 ◽  
Author(s):  
Volkan Okatan
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Morus Nigra ◽  
Almost Everywhere ◽  
Solids Content

Abstract Turkey is one of the most important centres of mulberry genetic resources and mulberries grow naturally almost everywhere in Turkey. This study was carried out to determine the most important phenolic compounds and phytochemical properties of mulberry (Morus nigra L.) genotypes collected from natural resources in 2016-2017 in the province of Uşak (Turkey). The investigated biochemical characteristics included: total soluble solids content (TSS), pH, titratable acidity, total phenolic content, vitamin C and antioxidant capacity (DPPH). The highest values of phenolic compounds, i.e. ellagic acid, rutin, quercetin, gallic acid, catechin, chlorogenic acid and caffeic acid, were as follows: 5.89, 133.60, 11.25, 40.90, 10.54, 97.59 and 21.93 g 100 g−1, respectively. The highest values of total phenolics, vitamin C content and antioxidant capacity determined in the investigated mulberry genotypes were 2977.30 mg GAE g−1, 31.34 mg 100 g−1 and 26.80%, respectively. The genotypes 64USA08, 64USA06 and 64USA10 can be recommended in terms of the most valuable chemical composition and used for future breeding purposes. It is desirable to take steps to implement an intensive programme for the preservation of Morus nigra L. biodiversity in Turkey.

scholarly journals Farklı Derim Dönemlerinin Kısa ve Nötr Gün Çilek Çeşitlerinde Meyve Kalite Özellikleri ve Fitokimyasallar Üzerine Etkileri

2015 ◽  
Vol 3 (7) ◽  
pp. 545
Author(s):  
Onur Saraçoğlu ◽  
Mustafa Özgen
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Total Phenolics ◽  
Fruit Size ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Total Anthocyanin ◽  
Phytochemical Content

In this study, the effect of different harvest period on fruit quality and phytochemical properties of short and day neutral strawberries was investigated. For this purpose, two day-neutral ('Fern', 'Kabarl') and four short day ('Camorosa', 'Sweet Charlie', 'Rubygem' and 'Festival') strawberry varieties were harvested at three different harvest period. Harvested fruits were analysed 15 and 30 days intervals for short and day-neutral varieties. Pomological analysis such as fruit size, firmness, fruit weight, titratable acidity (TA), total soluble solids (TSS), pH and total anthocyanin, total phenolic content and antioxidant capacity were studied. Results of the present study indicated that fruits from later harvest periods displayed smaller fruit size, lower pH and TSS content but higher TA and fruit firmness. Also, both short and day neutral varieties have higher phytochemical content at later harvest period in terms of total phenolics, total anthocyanin and antioxidant capacity.

scholarly journals Physicochemical, antioxidant and sensory properties of Kombucha beverages obtained from oolong or yerba mate tea fermentation

2021 ◽  
Vol 10 (11) ◽  
pp. e62101118790
Author(s):  
Vitor Hugo Tsuru ◽  
Rodrigo José Gomes ◽  
José Renato Silva ◽  
Sandra Helena Prudencio ◽  
Giselle Nobre Costa ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Yerba Mate ◽  
Fermentation Time ◽  
Total Soluble Solids ◽  
Sensory Acceptance ◽  
Oolong Tea ◽  
Fermented Beverage ◽  
Mate Tea

Kombucha is a non-alcoholic fermented beverage traditionally produced from a sugared tea that presents a sour and refreshing taste This work aimed to develop, characterize and evaluate the sensory acceptance of Kombucha beverages made from oolong, a traditionally tea used for Kombucha production, or yerba mate tea, which is very popular and easily found herb in Brazil. The characterization was related total soluble solids (TSS), sugars, pH, titratable acidity (TA), organic acids (OA), alcohol content (AC), phenolics (PHE), flavonoids (FL), antioxidant activity (AA), besides, the sensory acceptance by potential consumers. Total soluble solids decreased 8.3% in formulation with oolong and 7.0% in formulation with yerba mate tea. The pH ranged from 4.3 and 4.5 to 2.8 and 3.1 after 14 days, respectively. Titratable acidity reached 8.97 g.L-1 in oolong tea and 6.75 g.L-1 in yerba mate tea. Acetic acid was the highest organic acid identified and quantified at the end of fermentation time. Flavonoids decreased during fermentation in both samples, while reducing capacity did not differ throughout fermentation time. Regarding the antioxidant capacity, in the formulations with oolong and yerba mate, it presented higher inhibitory capacity of the ABTS radical of 90.22 and 68.75%, while the DPPH radical inibitory capacity was 89.74% in oolong and 86.72% in yerba mate. Kombucha formulated with yerba mate tea resulted in a sour and refreshing beverage, with higher global acceptance compared to oolong tea, both drinks exhibiting antioxidant potential in vitro.

scholarly journals Effects of Nitrogen Fertilization on Subtropical Peach Fruit Quality: Organic Acids, Phytochemical Content, and Total Antioxidant Capacity

2017 ◽  
Vol 142 (5) ◽  
pp. 393-404 ◽  
Author(s):  
Tripti Vashisth ◽  
Mercy A. Olmstead ◽  
James Olmstead ◽  
Thomas A. Colquhoun
Keyword(s):  
Antioxidant Capacity ◽  
Fruit Quality ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Flavonoid Content ◽  
Total Soluble Solids ◽  
Phytochemical Composition ◽  
Total Antioxidant

Producing temperate-zone fruit crops in subtropical environments requires alterations in fertilizer application and rates. Nitrogen (N) is a critical mineral nutrient required in high amounts by the tree; however, it is often over- or under-applied for optimal fruit quality and can affect the phytochemical composition of fruits. The effects of different N fertilizer rates and harvest date on total phenolic content, total flavonoid content, total anthocyanins, total antioxidant capacity, total soluble solids, titratable acidity, and organic acids (citric and malic acid) of two subtropical peach (Prunus persica) cultivars, TropicBeauty and UFSharp, were investigated. N rate did not affect total soluble solids in ‘TropicBeauty’, although total soluble solids decreased as N rate increased in ‘UFSharp’. Titratable acidity and organic acid content was significantly higher in ‘UFSharp’ as compared with ‘TropicBeauty’, although there was no effect of N rate on titratable acidity. An overall increase in phenolic content, flavonoid content, anthocyanins, and antioxidant capacity were observed with decreasing N rates in both subtropical peach cultivars. A stronger genotype × N treatment interaction was observed for ‘TropicBeauty’ for phenolic content, flavonoid content, and antioxidant capacity than for ‘UFSharp’. In ‘TropicBeauty’, among the treatments with no N and highest N, an almost 100% increase in phenolic content, 200% increase in flavonoid content, 50% increase in anthocyanin content, and 80% increase in antioxidant activity was observed. A positive correlation among phenolic content, flavonoid content, and antioxidant capacity was observed in both ‘TropicBeauty’ and ‘UFSharp’. Late harvest date decreased phenolic content in ‘TropicBeauty’, ranging from 6% to 32% among different N treatments. Late harvest increased anthocyanin content as compared with fruit that were harvested on early dates. The results suggest that subtropical peach phytochemical composition can be affected by different cultivars and tree age, and can be manipulated with cultural practices like N fertilization and harvest time to produce fruit with altered or desired nutritional composition for consumers.

scholarly journals Effect of Storage Temperature on the Microbial Quality of Fura

2019 ◽  
pp. 1-6
Author(s):  
Jerry Ampofo-Asiama ◽  
Ernest S. Atsrim ◽  
Patrick Asiamah
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Total Soluble Solids ◽  
Semi Solid

Fura, a semi-solid millet-based dumpling, is popularly consumed throughout West Africa. This work was aimed at evaluating the effect of storage temperature on the microbial and physicochemical properties of fura. Freshly prepared fura was stored at 30 and 4°C and sampled periodically to determine the changes in pH, titratable acidity, total soluble solids and total phenolic content. Additionally, the effect of storage temperature on the microbial (by enumerating aerobic mesophiles, lactic acid bacteria, Enterobacteriaceae, and yeast and moulds) quality was determined. Storage affected the acidity of fura with a decrease in pH and an increase in titratable acidity. The total soluble solids and total phenolic content were, however, not affected by storage temperature. Lactic acid bacteria were the predominant microbe present in fura. During storage at 30°C, faster growth of lactic acid bacteria and the other microbes was observed compared to storage at the lower temperature.

Antioxidant capacity of hydroalcoholic extracts of Grewia serrulata DC and Grewia nervosa (Lour.) Panigrahi

2018 ◽  
Vol 9 (1) ◽  
pp. 121
Author(s):  
Mentham Ramesh ◽  
Chandu Babu Rao
Keyword(s):  
Total Phenolic Content ◽  
Superoxide Radical ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Flavonoid ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content

The current investigation is intended to evaluate the content of phytochemical constituents and antioxidant potential of hydroalcoholic extracts of stem and root of Grewia serrulata DC (HAESGS & HAERGS) and leaf and bark of Grewia Nervosa (Lour.) panigrahi (HAELGN & HAEBGN). Initially, all the extracts at different concentrations were estimated for their total phenolic content and total flavonoid content. The study was further extended for their antioxidant potential evaluation using various in vitro methods such as 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical, hydroxyl radical and superoxide radical scavenging assays. The total phenolic content (mg gallic acid equivalent per gram of extract) was high in HAELGN (170.82±0.19) and HAERGS (123.00±0.48) than HAESGS (111.2±0.26) and HAEBGN (119.60±0.23). The total flavonoid content (mg quercetin equivalent per gram) is greater in HAERGS (71.24±0.50) and HAESGS (65.68±0.27) than HAELGN (55.82±0.35) and HAEBGN (62.38±0.45). The IC50 values (µg/ml) of different plant extracts inferred that DPPH radical scavenging activity is greater in HAELGN (42.91±0.88) and HAEBGN (53.87±0.35) than HAESGS (126.73±1.20) and HAERGS (88.87±1.25). However, hydroxyl and superoxide radical scavenging activity is more in HAERGS (135.41±1.19 & 88.00±1.42) and HAELGN (172.28±1.91 & 108.163±1.09) than HAESGS (237.3±1.65 & 110.074±0.87) and HAEBGN (204.7±1.04 & 125.54±1.07). The results of present comprehensive analysis demonstrated that both the plants Grewia serrulata DC and Grewia Nervosa (Lour.) panigrahi possess high phenolic, flavonoid contents and potential antioxidant activity, and could be used as a valid source of natural antioxidants and might be utilized for pharmacological screening of various therapeutic activities. Keywords: Grewia serrulata; Grewia Nervosa; Total Phenolic content; Total flavonoid content; Antioxidant potential

Survey of Chinese Cowpea Cultivars for Phenolic Compounds and Antioxidant Activity

2018 ◽  
Vol 17 (4) ◽  
pp. 337-348
Author(s):  
Bai Zhouya ◽  
Huang Xiaojun ◽  
Meng Jinxia ◽  
Kan Lijiao ◽  
Nie Shaoping
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Jiangxi Province ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Comprehensive Investigation ◽  
Cowpea Cultivars ◽  
P Distribution

Distribution of phenolic compounds and antioxidant activities was surveyed in 24 varieties of Chinese cowpea from 4 provinces. Identity of phytochemicals were determined by UPLC-ESIQTOF-MS/MS and quantified by HPLC-ESI-QqQ-MS/MS. Seven phenolic acids, 16 flavonoids and 9 other compounds were identified and several of these were quantified. Quercetin-3-glucoside and kaempferol-glucoside were the major phenolic compounds. In addition, our study indicated that OJYDH cultivar from Jiangxi province had the highest total phenolic content, total flavonoid content and stronger antioxidant activities than other cowpea cultivars. This study made a comprehensive investigation on antioxidants from cowpea and provided the useful data to support its function.

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