scholarly journals Effect of freeze, microwave-convective hot air, vacuum and dehumidified air drying on total phenolics content, anthocyanin content and antioxidant activity of jamun (Syzygium cumini L.) pulp

2018 ◽  
Vol 55 (7) ◽  
pp. 2410-2419 ◽  
Author(s):  
Indira Dey Paul ◽  
Madhusweta Das
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolics ◽  
Anthocyanin Content ◽  
Syzygium Cumini ◽  
Air Drying ◽  
Hot Air ◽  
Phenolics Content ◽  
Dehumidified Air Drying

scholarly journals Effects of Drying Techniques on Murtilla Fruit Polyphenols and Antioxidant Activity

2014 ◽  
Vol 3 (5) ◽  
pp. 73 ◽  
Author(s):  
Susana Alfaro ◽  
Ana Mutis ◽  
Andres Quiroz ◽  
Ivette Seguel ◽  
Erick Scheuermann
Keyword(s):  
Antioxidant Activity ◽  
Freeze Drying ◽  
Anthocyanin Content ◽  
Hot Air Drying ◽  
Air Drying ◽  
Total Anthocyanin ◽  
Hot Air ◽  
Freeze Dried ◽  
Dried Fruit ◽  
Fruit Preservation

<p>‘Murtilla’ (<em>Ugni molinae</em> Turcz) is a native Chilean species that belongs to the Myrtaceae family. It produces a small, globular fruit with pleasant flavor and recognized antioxidant activity. Convective hot-air and freeze drying are important techniques for fruit preservation, but their effect on murtilla fruit polyphenols and antioxidant activity has not yet been studied simultaneously. The objective of this study was to compare the effect of convective hot-air drying at 65 and 80 ºC and freeze drying on total polyphenol content (TPC), total anthocyanin content (TAC), polyphenols and anthocyanins of the Red Pearl-INIA variety of fresh murtilla fruits as measured by HPLC and antioxidant activity (DPPH and ABTS). The freeze dried fruit retained higher values for TPC (2192.4 mg/100 g d.w.), TAC (13.4 mg/100 g d.w.), polyphenols (79.02 mg/100 g d.w. by HPLC) and anthocyanins (0.188 mg/100 g d.w. by HPLC) than the murtilla dried by convective hot-air at both 65 and 80 ºC. The application of all treatments showed a positive increase in the DPPH (2945.4 to 3677.6 ?mol TE/100 g d.w.) and ABTS (2664.8 to 3397.2 ?mol TE/100 g d.w.) antioxidant activity of the dried murtilla compared to the DPPH (2111.1 ?mol TE/100 g d.w.) and ABTS (2247.8 ?mol TE/100 g d.w.) of the fresh fruit. Freeze drying was the best technique for the retention of polyphenols and antioxidant activity from the fresh murtilla fruit. Therefore, freeze drying is recommended over convective hot-air drying at 65 and 80 ºC when these bioactive compounds need to be preserved.</p>

The profile, content and antioxidant activity of anthocyanin in germinated naked barley grains with infrared and hot air drying

2021 ◽  
Author(s):  
Xiangzhen Ge ◽  
Luzhen Jing ◽  
Chunyan Su ◽  
Bo Zhang ◽  
Qian Zhang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Hot Air Drying ◽  
Air Drying ◽  
Naked Barley ◽  
Hot Air ◽  
Barley Grains

scholarly journals Dietary intake of specific phenolic compounds and their effect on the antioxidant activity of daily food rations

2015 ◽  
Vol 13 (1) ◽  
Author(s):  
Wojciech Koch ◽  
Tomasz Baj ◽  
Wirginia Kukula-Koch ◽  
Zbigniew Marzec
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolics ◽  
Female Students ◽  
Male And Female ◽  
Daily Food ◽  
Phenolic Components ◽  
Phenolics Content ◽  
Test Correlation

AbstractThe determination of phenolic acids’ and flavonoids’ content in daily food rations (DFRs) of a selected group of male and female students and the development of chromatographic conditions is the primary goal of the study. The presence of 7 phenolic components were confirmed in the prepared extracts from all diets reconstructed within a period of 3 years. The highest concentrations were determined for hesperidin (124 and 55.6 mg for women and men, respectively), naringin (47.6 mg in female and 37 mg in male diets) and chlorogenic acid (19.7 and 19.8 mg for women and men). The antioxidant potential of the daily food rations, measured with a DPPH test, was higher for women (range 47.1‒78.8%) than for men (range 34.5‒78.0%) and was found to strongly correlate with the total phenolics content of the samples (Folin-Ciocalteu test) (correlation coefficient 0.90).

scholarly journals Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey

2017 ◽  
Vol 2017 ◽  
pp. 1-7
Author(s):  
Aleksandra Wilczyńska ◽  
Joanna Newerli-Guz ◽  
Piotr Szweda
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Food Industry ◽  
Sensory Quality ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Positive Health ◽  
Functional Product ◽  
Phenolics Content ◽  
Growth Of Bacteria

Bee honey is nutritious and has numerous health benefits, but its taste is for many people too bland. Honey with addition of spices could be important to the food industry as a functional product with positive health image and interesting taste. Such product would definitely meet health-driven consumers’ expectations. Therefore, the aim of this study was to evaluate the effect of addition of selected spices on sensory, antimicrobial, and antioxidant properties of honey. Results showed that the addition of spices significantly affected the taste and the smell of honey (p<0,05) and that honey with the cinnamon was the most desired and easily accepted product by the consumers. The addition of spices had no significant effect on texture and appearance. All tested samples showed the ability to inhibit the growth of bacteria and, contrary to the assumptions, the addition of spices did not cause an increase of antimicrobial activity. The results also showed that the kind and amount of added spice significantly affected the antioxidant activity: ability to scavenge free radicals and total phenolics content. The highest antioxidant activity revealed the honey with cinnamon and the lowest revealed the honey with cardamom addition.

scholarly journals RELATIONSHIP BETWEEN ANTIOXIDANT PROPERTIES AND NUTRITIONAL COMPOSITION OF SOME GALACTOPOIETICS HERBS USED IN INDONESIA: A COMPARATIVE STUDY

2016 ◽  
Vol 8 (12) ◽  
pp. 236 ◽  
Author(s):  
Ade Chandra Iwansyah ◽  
Rizal M. Damanik ◽  
Lilik Kustiyah ◽  
Muhammad Hanafi
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Total Phenolics ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Nutritional Composition ◽  
Total Flavonoids ◽  
Wide Range ◽  
Phenolics Content

<p><strong>Objective: </strong>The objectives of this research were to evaluate and compare the antioxidant activity; phenolics and flavonoids contents; and chemical composition of some galactopoietic herbs used in Indonesia and to find a possible relationship between antioxidant activity; phenolics, flavonoids and chemical composition of these plants.</p><p><strong>Methods: </strong>A wide range of analytical parameters was studied, including yield; pH; water activity (a<sub>w</sub>); total color difference; phenolics and flavonoids content; moisture; ash; protein; fat; carbohydrate; fiber; calcium; zinc; magnesium; potassium; iron content; and the data were analyzed by partial least squares (PLS) regression analysis and principal component analysis (PCA) to evaluate the correlation between the parameters and classification of the plants. Folin–cioceltaeu assay, aluminum chloride assay and DPPH scavenging assay were used to evaluate of total phenolics content and free radical scavenging activity of the ethanolic extract of galactopoietic herbs.</p><p><strong>Results: </strong>All of the galactagogue herbs, <em>viz</em>. <em>Plectranthus amboinicus </em>(Lour.) (PA), <em>Sauropus androgynus</em> (SA), <em>Moringa oleifera</em> (MO), and <em>Carica papaya</em> leaves (CP) exhibited good results of TPC, TFC and antioxidant activity. MO contained the highest average of total phenolics content (53.89 mg GAE/g). SA with a ratio of total flavonoids to total phenolics (TF/TP) which is 1.59 contained the highest average of total flavonoids and antioxidant activity (IC<sub>50</sub>), 43.63 mg QE/g and 126.13 μg/ml, respectively, followed by MO&gt;CA&gt;PA. Based on PLS and PCA analysis, antioxidant activity correlated with fat, protein, phenolics content, flavonoids content and pH, but only the total flavonoids content correlated strongly with antioxidant activity.<strong></strong></p><p><strong>Conclusion: </strong>This provides useful data about the studied relationships and chemical patterns in some galactopoietic herbs used and provides a helpful tool for understanding much more about the interpretation of results from the experiments and the mechanism of biosynthesis in plants.</p>

scholarly journals Effect of drying techniques on the retention of antioxidant activities of Saskatoon berries

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Pranabendu Mitra ◽  
Venkatesh Meda ◽  
Rick Green
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging ◽  
Vacuum Drying ◽  
Anthocyanin Content ◽  
Dpph Radical ◽  
Total Anthocyanin ◽  
Hot Air ◽  
Total Anthocyanin Content ◽  
Dpph Radical Scavenging ◽  
Radical Scavenging Assay

The main objective of this research was to compare the retention of antioxidant activity and total anthocyanin content of Saskatoon berries dried by freeze drying, microwave-vacuum drying, thin layer hot air drying and vacuum drying. Antioxidant activity of berry samples was determined by DPPH radical scavenging and ABTS radical scavenging, and the pH differential method was used to determine total anthocyanin content of the berry samples. The results showed that the freeze dried Saskatoon berries exhibited the highest retention of anthocyanin and antioxidant activity among the dried samples, followed by microwave-vacuum dried berries, thin layer hot air dried berries and vacuum dried berries. There were significant differences between the berry samples at P<0.05.  DPPH radical scavenging and ABTS radical scavenging were correlated linearly with an R2 value of 0.99 at P<0.05 showing their effectiveness for the determination of the antioxidant activity of the Saskatoon berries. However, the DPPH radical scavenging assay was more effective than the ABTS radical scavenging assay. The results also showed that antioxidant activity of the berries was highly correlated with the total anthocyanin content of the fruit. The reduction of anthocyanin in dried berry samples was linearly correlated with the reduction of DPPH radical scavenging with an R2 value of 0.97 at P<0.05 and, also, linearly correlated with the reduction of ABTS radical scavenging with an R2 value of 0.88 at P<0.05.

scholarly journals Effect of drying techniques on the retention of antioxidant activities of Saskatoon berries

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Pranabendu Mitra ◽  
Venkatesh Meda ◽  
Rick Green
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging ◽  
Vacuum Drying ◽  
Anthocyanin Content ◽  
Dpph Radical ◽  
Total Anthocyanin ◽  
Hot Air ◽  
Total Anthocyanin Content ◽  
Dpph Radical Scavenging ◽  
Radical Scavenging Assay

The main objective of this research was to compare the retention of antioxidant activity and total anthocyanin content of Saskatoon berries dried by freeze drying, microwave-vacuum drying, thin layer hot air drying and vacuum drying. Antioxidant activity of berry samples was determined by DPPH radical scavenging and ABTS radical scavenging, and the pH differential method was used to determine total anthocyanin content of the berry samples. The results showed that the freeze dried Saskatoon berries exhibited the highest retention of anthocyanin and antioxidant activity among the dried samples, followed by microwave-vacuum dried berries, thin layer hot air dried berries and vacuum dried berries. There were significant differences between the berry samples at P<0.05.  DPPH radical scavenging and ABTS radical scavenging were correlated linearly with an R2 value of 0.99 at P<0.05 showing their effectiveness for the determination of the antioxidant activity of the Saskatoon berries. However, the DPPH radical scavenging assay was more effective than the ABTS radical scavenging assay. The results also showed that antioxidant activity of the berries was highly correlated with the total anthocyanin content of the fruit. The reduction of anthocyanin in dried berry samples was linearly correlated with the reduction of DPPH radical scavenging with an R2 value of 0.97 at P<0.05 and, also, linearly correlated with the reduction of ABTS radical scavenging with an R2 value of 0.88 at P<0.05.

Determination of Antioxidant Activity of Edible Calendula Flowers by Hot-air Drying Time

2018 ◽  
Vol 26 (4) ◽  
pp. 202-208
Author(s):  
Sang Im Oh ◽  
Seo Young Kim ◽  
Ja Hee Lee ◽  
Ae Kyung Lee
Keyword(s):  
Antioxidant Activity ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Hot Air

Quality Characterization of Waste Olive Cake During Hot Air Drying: Nutritional Aspects and Antioxidant Activity

2012 ◽  
Vol 6 (5) ◽  
pp. 1207-1217 ◽  
Author(s):  
Elsa Uribe ◽  
Roberto Lemus-Mondaca ◽  
Antonio Vega-Gálvez ◽  
Lorena A. López ◽  
Karina Pereira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Olive Cake ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air
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