scholarly journals Effect of Processing on Antioxidant Activity, Total Phenols, and Total Flavonoids of Pigmented Heirloom Beans

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Lisa Garretson ◽  
Catrin Tyl ◽  
Alessandra Marti
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Processing Step ◽  
Cooking Times ◽  
Dpph Radical Scavenging

While extensive research has been performed on the composition and cooking quality of commodity beans, relatively little is known about pigmented heirloom varieties and the effects of processing on their antioxidant capacity. The aim of this study was to evaluate the effect of soaking and cooking on antioxidants in four heirloom bean varieties compared to Pinto. Water absorption kinetics, soaking and cooking time, DPPH radical scavenging activity, and total phenolic and total flavonoid content were determined in raw, soaked, and cooked samples. Heirlooms required less time to hydrate compared to Pinto, whereas cooking times were similar. The effect of soaking on antioxidant capacity and flavonoids was minimal compared to cooking, which led to losses of up to 57%. Each pigmented heirloom bean had specific characteristics, and three of them had equal or higher amounts of antioxidants or antioxidant activity than Pinto at every processing step. Among heirlooms, Koronis Purple and Jacob’s Cattle had the highest antioxidant activity and Jacob’s Cattle and Tiger’s Eye the highest amount of flavonoids, even after cooking.

scholarly journals Effect of Addition of Fennel (Foeniculum vulgare L.) on the Quality of Protein Bread

2017 ◽  
Vol 71 (6) ◽  
pp. 509-514 ◽  
Author(s):  
Bouchra Sayed-Ahmad ◽  
Evita Straumīte ◽  
Mārtiņš Šabovics ◽  
Zanda Krūma ◽  
Othmane Merah ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Oil Extraction ◽  
Added Value ◽  
Total Phenolic ◽  
Bread Making ◽  
Foeniculum Vulgare ◽  
Phenolic Concentration

Abstract Fennel (Foeniculum vulgare L.) is an aromatic plant belonging to Apiaceae family widely cultivated elsewhere for its strongly flavoured leaves and seeds. Fennel seeds are of particular interest as a rich source of both vegetable and essential oils with high amounts of valuable components. However, residual cakes after oil extraction were typically considered as byproducts, in the present framework, the potential added value of these cakes was studied. The aim of this study was to investigate the effect of addition of fennel cake and seeds to protein bread quality. In the current research, a single-screw extruder, which is a solvent-free technique, was used for fennel seed oil extraction. For the protein bread making, fennel seed and cake flour in concentrations from 1 to 6% were used. Moisture, colour L*a*b*, hardness, total phenolic concentration, DPPH radical scavenging activity, and nutritional value of protein bread were determined. The addition of fennel cake and seeds had significant (p < 0.05) effect on bread crumb colour and hardness attribute, whereby the bread became darker and harder in texture than the control. Moreover, higher antioxidant activity and total phenolic concentration were observed for both protein breads enriched with fennel cake and seed flour. The overall results showed that addition of fennel cake and seed had beneficial effects on phenolic concentration, antioxidant activity and quality of protein bread. This result suggests also that added value of fennel seeds oil by-products could be increased by their utilisation in bread production.

scholarly journals Impact of refrigerated storage on the bioactive compounds and antioxidant capacity of two Algerian carrot varieties (Daucus carota L.)

2020 ◽  
Vol 13 (1) ◽  
pp. 5-31
Author(s):  
L. Arkoub-Djermoune ◽  
H. Louaileche ◽  
F. Benmeziane ◽  
K. Madani ◽  
L. Boulekbache-Makhlouf
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Daucus Carota ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Bioactive Compound ◽  
Total Phenolic ◽  
Daucus Carota L

Abstract Carrot (Daucus carota L.) is one of the main root vegetables rich in bioactive compounds with appreciable health-promoting properties, largely consumed in Algeria. In the current study, the storage effect (at 4 °C throughout 12 days) on bioactive compound stability and the antioxidant activity of two Algerian orange carrot varieties (Supermuscade and Touchon) were investigated. Total phenolic content of samples was determined by the Folin–Ciocâlteu method. Antioxidant capacity was determined spectrophotometrically, based on the evaluation of Free Radical Scavenging Activity (FRSA) using DPPH radical and Ferric Reducing Power (FRP). The results showed that the Touchon variety is richer in phenolics, flavonoids, and carotenoids and presents higher antioxidant activity in comparison with the Supermuscade variety. At the end of storage, the bioactive compound content and antiradical activity increased significantly (p < 0.05). Also, an extremely significant correlation (p < 0.001) was observed between the antioxidant contents and the antioxidant capacities of aqueous carrot extracts.

scholarly journals ANTIOXIDANT ACTIVITY, AMINO ACID PROFILE AND MICROBIAL QUALITY OF BEBONTOT, A BALINESE TRADITIONAL FERMENTED CHICKEN MEAT PRODUCTS

2019 ◽  
Vol 22 (3) ◽  
pp. 93
Author(s):  
Okarini I. A. ◽  
H. Purnomo ◽  
Aulanni'am . ◽  
L. E. Radiati
Keyword(s):  
Antioxidant Activity ◽  
Amino Acid ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Meat Products ◽  
Chicken Meat ◽  
Plate Count ◽  
Total Phenolic ◽  
Microbial Quality

Antioxidant activity, amino acids profile and microbial quality of raw bebontot of chicken meat of spent laying henwere investigated. The samples were prepared using meat dices (1.5 x 2.0 cm) mixed with fresh ground coriander,garlic, galangal, white pepper, salt, sugar and coconut oil then wrapped in Areca catechu palm dried sheaths andfinally fermented spontaneously by drying under the sun for 5 days. The results showed there was a decreasing inpH value, moisture content and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of final products, whileits total phenolic content was increasing. Glutamic acid was the most abundant amino acid in products after 5days fementation, followed by tyrosine, aspartic acid, lysine, leucine and histidine. The total plate count and lacticacid bacteria counts were decreasing to 9.39 log cfu/g and 8.98 log cfu/g; the Micrococcaceae was decreased to5.31 log cfu/g; the yeast and moulds counts were increased to 8.58 log cfu/g and 6.51 log cfu/g at the final stageof fermentation. It can be concluded that bebontot chicken meat in this study is a good source of natural phenolicantioxidant, and the present microorganisms will provide the source for the selection of strains well adapted to theenvironment and able to compete with contaminant bacteria.

scholarly journals FOURIER-TRANSFORM INFRARED SPECTROSCOPY STUDIES AND EVALUATION OF TOTAL PHENOLICS, FLAVONOIDS, AND ANTIOXIDANT ACTIVITY OF CLEOME GYNANDRA

2019 ◽  
pp. 214-218 ◽  
Author(s):  
RAMYA KUBER BANOTH ◽  
ASHWINI THATIKONDA
Keyword(s):  
Antioxidant Activity ◽  
Colorimetric Assay ◽  
Chemical Constituents ◽  
Radical Scavenging ◽  
Ethanolic Extract ◽  
Total Phenolic ◽  
Phytochemical Analysis ◽  
Flavonoid Content ◽  
Cleome Gynandra ◽  
Dpph Radical Scavenging

Objective: The objective of this study was to evaluate the nature of chemical constituents, total phenolics, total flavonoids, and antioxidant activity of Cleome gynandra and their functional groups with the help of phytochemical, Fourier-transform infrared spectroscopy (FTIR) analysis, colorimetric assay, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay. Methods: C. gynandra of the Cleomaceae family is an annual herb. The dried leaves were powdered and extracted using Soxhlet apparatus by different solvents. Preliminary phytochemical analysis was carried out to identify the phytoconstituents present in the extract of C. gynandra, FTIR spectrum was scanned at the range of 4000-400 cm−1. The extracts were subjected to the colorimetric assay in triplicate manner to quantitative determination of total phenolic and total flavonoid content. Gallic acid and rutin used as standards to determine the total phenolic content and total flavonoid content. Antioxidant activity was evaluated using DPPH radical scavenging method. Results: Phytochemical analysis of the ethanolic extract of C. gynandra revealed the presence of alkaloids, phenolics, saponins, steroids, flavonoids, cardiac glycosides, and tannins. FTIR spectrum showed intense bands at 3679.18, 3616.63, 3317.34, 2943.67, 1634.01, 1360.20, 1036.71, and 778.04 cm−1 corresponding to N-H2, O-H stretch, aliphatic C-H stretch, C=O, C-H benzene, C-O stretch, and C-Cl. The total phenolic content was found to be 8.39 ± 0.0952 mg gallic acid equivalent/g and 66.76 ± 0.0333 mg rutin equivalent/g. The DPPH radical scavenging activity of ethanolic extract was showed more scavenging activity compared to ethyl acetate and n-hexane fractions. Conclusion: The present research work creates a platform to screen many bioactive chemical constituents present in C. gynandra to treat various diseases.

scholarly journals Thermal Processing Effects on the Chemical Constituent and Antioxidant Activity of Okara Extracts Using Subcritical Water Extraction

2018 ◽  
Vol 2018 ◽  
pp. 1-8
Author(s):  
Hongyi Sun ◽  
Xi Yuan ◽  
Zhenya Zhang ◽  
Xin Su ◽  
Min Shi
Keyword(s):  
Antioxidant Activity ◽  
Thermal Processing ◽  
Subcritical Water ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Water Extraction ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Flavonoid Content ◽  
Subcritical Water Extraction

Subcritical water extraction (SWE) has been employed for the extraction of bioactive compounds from plant materials with cost-effectiveness, less consuming time, and environmental sustainability. To explore the effects of thermal processing during SWE, total organic content (TOC), total sugar, polysaccharides, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (ABTS and DPPH assays) of eight aqueous extracts have been quantitatively investigated. The results indicated that elevated temperatures indeed resulted in significant changes in the constituents and antioxidant activities of okara extracts. Among them, the extract obtained at 220°C exhibited the highest total phenolic, flavonoid content, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activity, and ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonate)] radical-scavenging activity. However, phenolic compounds were destroyed after the treatment above 230°C, suggesting that any polymer processing is improper to undertake at higher than this value to achieve the high antioxidant activity. Moreover, a significant positive correlation between TPC or TFC and antioxidant capacity (DPPH and ABTS) values was detected.

PHYTOCHEMICAL SCREENING, TOTAL PHENOLIC AND TOTAL FLAVONOID CONTENT, AND ANTIOXIDANT ACTIVITY OF DIFFERENT PARTS OF Melastoma malabathricum

2015 ◽  
Vol 77 (2) ◽  
Author(s):  
Suleiman Danladi ◽  
Amirah Wan-Azemin ◽  
Yahaya Najib Sani ◽  
Khamsah Suryati Mohd ◽  
Mahadeva Rao US ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Phytochemical Screening ◽  
Flavonoid Content ◽  
Phenolic Contents ◽  
Melastoma Malabathricum ◽  
Different Parts

Melastoma malabathricum Linn. commonly known as ‘senduduk’ in Malaysia, belongs to Melastomataceae family. The study was carried out to screen the phytochemicals present in methanol extract of leaf, flower, fruit, and stem and to evaluate the antioxidant activity, total flavonoid and total phenolic contents of these different parts. Phytochemical screening showed that all parts of this plant contained tannins, steroids, phenols and flavonoids. The flower extract was found to have highest total phenolic whereas the leaf demonstrated the highest flavonoid content followed by flower. The results of antioxidant activity from the DPPH assay showed that the flower has the highest radical scavenging activity comparable to quercetin standard while stem showed the lowest activity. The higher content of total phenolics, flavonoids and antioxidant capacity of flower suggests the possibility of its incorporation and exclusion of stem in M. malabathricum preparations for development of newer effective drugs.

scholarly journals Antioxidant Activity of Temulawak (Curcuma xanthorrhiza Roxb.) and its Classification with Chemometrics

2020 ◽  
pp. 29
Author(s):  
Indah Widyastuti ◽  
Hanna Zaidah Luthfah ◽  
Yuniar Intan Hartono ◽  
Rosy Islamadina ◽  
Adelin Theresia Can ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Radical Scavenging ◽  
Principal Component ◽  
Total Phenolic ◽  
Dpph Radical ◽  
Flavonoid Content ◽  
Curcuma Xanthorrhiza ◽  
And Cluster Analysis ◽  
Dpph Radical Scavenging ◽  
Radical Scavenging Assay

Temulawak (Curcuma xanthorrhiza Roxb.) or Javanese turmeric is one of the medicine plants from Indonesia, which contains curcuminoid and xanthorrhizol. These compounds have large biological activity, such as antioxidant capacity. The location of this plant grows, affects the variance of the active compound which causes the changes in its activity. This study aims to evaluate antioxidant capacity, total phenolic, and total flavonoid content (TPC and TFC) of the sample collected from different markets, and to classify the samples into different culsters with chemometric techniques. The antioxidant capacity is determined by using DPPH radical scavenging assay, meanwhile, TPC and TFC are determined by Folin-Ciocalteu and AlCl3 method using Spectrophotometry UV/Vis. These data were used to analyze the samples with chemometric principal component analysis (PCA) and cluster analysis (CA) to classify the samples into different clusters. Sample TL02 (Sambi Market, Kediri, East Java) has the highest phenolic-flavonoid content and antioxidant capacity. Clustering samples based on PCA and CA resulting in 3 clusters.

scholarly journals Phenolic Compounds and Antioxidant Activity of Castanopsis phuthoensis and Castanopsis grandicicatricata

2016 ◽  
Vol 55 ◽  
pp. 77-87 ◽  
Author(s):  
Phung Thi Tuyen ◽  
Do Tan Khang ◽  
Luong The Minh ◽  
Truong Ngoc Minh ◽  
Pham Thi Thu Ha ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Phenolic Extracts

In this study, total phenolic, flavonoid contents, antioxidant capacity, and phenolic compositions of Castanopsis phuthoensis and Castanopsis grandicicatricata (Fagaceae family) were investigated. It was found that bark extracts were rich of phenolic contents, whereas leaf extracts were abundant of flavonoids. The total phenolics varied from 11.20 to 35.47 mg gallic acid equivalent g-1 dry weight (DW), and the total flavonoids were from 2.24 to 12.55 mg rutin equivalent g-1 DW. The results of antioxidant activity showed that the DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical scavenging activity of the free phenolic extracts were higher than the bound phenolic extracts. Regarding the reducing power and β-carotene bleaching assays, the free phenolic extracts showed remarkably strong antioxidant capacity that were similar to the levels of the standard BHT (dibutyl hydroxytoluene) did. It could be concluded that free phenolic extracts were more effective in antioxidant activities than bound phenolic extracts. A highly significant correlation between phenolic contents and antioxidant activity in extracts were observed. By HPLC analysis, seven phenolic acids were detected including gallic, p-hydroxybenzoic, vanillic, sinapic, p-coumaric, ellagic, and vanillin. Of which, gallic, ellagic, and sinapic acids were the most abundant compounds in the two species. The results suggest C. phuthoensis and C. grandicicatricata contain rich sources of natural antioxidants and phenolic compounds which are probably considered in pharmaceutical use.

scholarly journals THE CHEMICAL CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF STARCH FROM SAGO BARUK PITH (Arenga microcarpha)

Molekul ◽  
2016 ◽  
Vol 11 (2) ◽  
pp. 275
Author(s):  
Lidya Irma Momuat ◽  
Edi Suryanto ◽  
Sri Sudewi
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Chemical Characteristics ◽  
Dpph Radical ◽  
Crude Fibre ◽  
Total Antioxidant

Sago Baruk (Arenga microcarpha) is one of endemic crop type of Archipelago of Sangihe Talaud, North Sulawesi and potential as source bioactivities including antioxidant. The objectives of this research were to determine the chemical characteristics and antioxidant activity of starch sago baruk which was sequentially extracted with water and filtrate. The sago trunks pith was sequentially extracted with water and filtrate at room temparature for 1 hour. After that, starch of sago baruk were analyzed for their chemical composition (moisture, fat, protein, ash crude fiber and charbohydrate) and total phenolic and tannin condensed content. Antioxidant activity of each sago flour were evaluated in 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and total antioxidant capacity. After that, the starch was characterized by IR spectroscopic technique. The sequential extraction result indicated percentage yield of starch I and starch II were 41.39% and 38.21%. The chemical characteristics of starch I revealed that percentage protein, ash, crude fibre and fat were below 1% than starch II especially protein and fiber crude. The starch I had highest total phenolic and tannin condensed content than starch II and starch K. The starch I also showed the highest free radical scavenging activity in 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical than starch II and starch K. The result also showed that starch I has strongest total antioxidant capacity than starch II and starch K at all concentration level. Antioxidant activity of three starch increased with the increase in concentration of the samples. The three starch showed of hidroxy (OH), carbonyl (C=O), ether (C-O) and aliphatic group (C-C). It is concluded that starch sago baruk especially the starch I are very rich in antioxidant substituens.

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