scholarly journals Effect of microwave and oven drying processes on antioxidant activity, total phenol and phenolic compounds of kiwi and pepino fruits

2019 ◽  
Vol 57 (1) ◽  
pp. 233-242 ◽  
Author(s):  
Mehmet Musa Özcan ◽  
Fahad Al Juhaimi ◽  
Isam A. Mohamed Ahmed ◽  
Nurhan Uslu ◽  
Elfadil E. Babiker ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenol ◽  
Oven Drying

scholarly journals Effect of Freeze, Oven and Microwave Pretreated Oven Drying on Color, Browning Index, Phenolic Compounds and Antioxidant Activity of Hawthorn (Crataegus orientalis) Fruit

2018 ◽  
Vol 46 (2) ◽  
pp. 449-456 ◽  
Author(s):  
Hacer COKLAR ◽  
Mehmet AKBULUT ◽  
Semih KILINC ◽  
Ali YILDIRIM ◽  
Iliasu ALHASSAN
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Microwave Pretreatment ◽  
Oven Drying ◽  
Freeze Dried

Flowers, leaves and fruits of hawthorn plant are traditionally used for treating diseases like hypertension and atherosclerosis. The medicinal effects of the plant are generally attributed to its phenolic compounds. However, the fruits are perishable materials because of their high content of water, and generally dried and stored to be used outside its season. The main aim of this research was to investigate the effect of different drying methods on phenolic compounds of the hawthorn fruit. Fruits were collected from the wild growing trees in Turkey. De-seeded fruits were dried in freeze-, oven- (60 oC) and microwave pretreated oven drying (microwave application for 5 min at 360 W before drying at 60 oC) methods and analyzed for antioxidant activity, phenolic compounds, total phenolic content and color parameters. Total phenolic content of fresh hawthorn fruits was found as 13.36 mg g-1 DW. Oven- and microwave pretreated oven drying methods had a reductive effect on total phenolic content and antioxidant activity of fruits when compared to freeze drying method. (-)-Epicatechin (994.10 mg kg-1 DW), rutin (765.30 mg kg-1 DW), and procyanidin B2 (553.80 mg kg-1 DW) were the main phenolics of the fruit. Lowest values of these three compounds were observed in oven-dried fruits. Microwave pretreatment oven drying method resulted in browner product. Although the highest phenolic concentration and antioxidant activity were occurred in freeze-dried sample, microwave pretreatment before oven drying could be applied to reduce the time and cost of drying in terms of phenolic compounds and antioxidant activity.

Influence of boiling on total phenol, antioxidant activity, and phenolic compounds of celery ( Apium graveolens L) root

2020 ◽  
Author(s):  
Ahmad Mohammed Salamatullah ◽  
Mehmet Musa Özcan ◽  
Mohammed Saeed Alkaltham ◽  
Nurhan Uslu ◽  
Khizar Hayat
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenol ◽  
Apium Graveolens

scholarly journals Antioxidant activity and total phenol content of blackberries cultivated in a highland tropical climate

2017 ◽  
Vol 39 (1) ◽  
pp. 43 ◽  
Author(s):  
Mayara Neves Santos Guedes ◽  
Rafael Pio ◽  
Luana Aparecida Castilho Maro ◽  
Fabíola Fonseca Lage ◽  
Celeste Maria Patto de Abreu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Phenolic Compounds ◽  
High Performance ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Phenolic Contents

Blackberries are an important option for the diversification of fruit crops. However, there is currently no literature regarding plant cultivation in high-altitude tropical climates. Knowledge of the phenolic composition of blackberries is essential because variations in the levels of these components may exist between cultivars and may depend on environmental conditions. High performance liquid chromatography (HPLC) was used to evaluate the total phenol content of different blackberry cultivars (Arapaho, Brazos, Cainguangue, Cherokee, Choctaw, Comanche, Ébano, Guarani, Tupy and Xavante). Free radical scavenging activity in these cultivars was assayed using a DPPH test. The HPLC-UV chromatogram of blackberry fruit extracts at 280 nm revealed the presence of phenolic compounds. The results showed significant differences in the levels of phenolic compounds in the blackberry cultivars tested. Antioxidant activity was evaluated using the ABTS free radical and ranged from 2.7 ± 0.1 to 19 ± 2 μmole of Trolox equivalents per gram of sample (b.u.). These results are in good correlation with the phenolic contents of the blackberries tested. The Xavante blackberry cultivar had the highest levels of polyphenols that could be individually identified. Catechin polyphenols were found to be the main component in the blackberry varieties tested. 

scholarly journals PENGARUH METODE PENGERINGAN TERHADAP KADAR SENYAWA BIOAKTIF DAN AKTIVITAS ANTIOKSIDAN PADA HERBA SURUHAN (Peperomia pellucida L.)

2021 ◽  
Vol 6 (2) ◽  
pp. 302-311
Author(s):  
Dewi Puspita Apsari ◽  
◽  
Muhammad Nanda Aprilianto ◽  
Ni Luh Desyani ◽  
Ni Putu Widayanti ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Total Phenol ◽  
Drying Methods ◽  
Total Flavonoids ◽  
Total Phenols ◽  
Direct Sunlight ◽  
Oven Drying ◽  
Bioactive Content

Suruhan herb have been used globally as concoction for medical and therapeutic purposes, so that it is much needed to investigate their phytonutrients. The variations in drying methods can affect the levels of bioactive compounds and antioxidant activity, so an appropriate drying strategy is needed to produce simplicia that containing high bioactive compounds and antioxidant activity. Based on the considerations above, this study aimed to determine the effect of various drying methods strategies (direct sunlight, oven drying and wind drying) on the bioactive compounds and antioxidant activity of the suruhan herb. The extract of suruhan herb were subsequently analyzed for total flavonoids, total phenols, total tannins, and their antioxidant activity. The results showed that oven-dried suruhan herb produced the highest potential antioxidant activity, that was 94.67 ppm with total flavonoids 51.00 mgQE/g extract, total phenol 63.36 mgGAE/g extract, and total tannins 41.89 mgTAE/g extract. It can be concluded that the variety of drying strategy has a significant impact (p<0.05) on the bioactive content and antioxidant activity of the suruhan herb.

scholarly journals Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)

2016 ◽  
Vol 53 (9) ◽  
pp. 3495-3501 ◽  
Author(s):  
Lourdes Valadez-Carmona ◽  
Rosa María Cortez-García ◽  
Carla Patricia Plazola-Jacinto ◽  
Hugo Necoechea-Mondragón ◽  
Alicia Ortiz-Moreno
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Water Activity ◽  
Cocos Nucifera ◽  
Microwave Drying ◽  
Oven Drying ◽  
Coconut Husk ◽  
Cocos Nucifera L

Influence of different drying methods on antioxidant activity, total phenol, and phenolic compounds of myrtle ( Myrtus communis L.) fruits

2021 ◽  
Author(s):  
Mohammed Saeed Alkaltham ◽  
Ahmad Mohammad Salamatullah ◽  
Mehmet Musa Özcan ◽  
Nurhan Uslu ◽  
Khizar Hayat ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenol ◽  
Drying Methods ◽  
Myrtus Communis ◽  
Myrtus Communis L

scholarly journals Conventional method and microwave drying kinetics of Laurus nobilis leaves: effects on phenolic compounds and antioxidant activity

2020 ◽  
Vol 23 ◽  
Author(s):  
Yazid Khaled Khodja ◽  
Farid Dahmoune ◽  
Mostapha Bachir bey ◽  
Khodir Madani ◽  
Bachra Khettal
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Conventional Method ◽  
Reducing Power ◽  
Drying Kinetics ◽  
Microwave Drying ◽  
Total Phenolic ◽  
Therapeutic Effects ◽  
Laurus Nobilis ◽  
Oven Drying

Abstract Laurus nobilis constitutes one of the usually studied Mediterranean trees due to its therapeutic effects, nutritional properties, and ornamental use. In the current investigation, a comparative study was conducted between two types of drying methods, a microwave-assisted drying (MWD) (from 180 to 900 W) and a conventional method (open-air and oven-drying using temperatures from 40 °C to 120 °C). Drying kinetics were carried out as a function of moisture content according to time. Total Phenolic Content (TPC) as well as reducing power of obtained products were determined. Kinetic results showed that the time required for dried bay leaves became shorter as temperature and microwave power increased; drying with the microwave was much more efficient than conventional methods (open-air and oven-drying). Antioxidants of the Laurus nobilis leaves were better conserved using open-air and microwave drying. Our results underlined a significant correlation between TPC and reducing power. Microwave drying using 300 W during 130 s was the most efficient combination that provided dried bay leaves with the highest content of phenolic compounds and antioxidant activity.

Effect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oils

2019 ◽  
Vol 43 (3) ◽  
pp. e13885 ◽  
Author(s):  
Mehmet Musa Özcan ◽  
Fahad Aljuhaimi ◽  
Nurhan Uslu ◽  
Isam A. Mohamed Ahmed ◽  
Magdi A. Osman ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Phenolic Compounds ◽  
Acid Composition ◽  
Oven Drying
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