Levels of phenolic compounds, antioxidant capacity, and microbial counts of fresh-cut onions after treatment with a combination of nisin and citric acid

2016 ◽  
Vol 57 (3) ◽  
pp. 266-273 ◽  
Author(s):  
Chen Chen ◽  
Wenzhong Hu ◽  
Ruidong Zhang ◽  
Aili Jiang ◽  
Yu Zou
Keyword(s):  
Citric Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Microbial Counts ◽  
Fresh Cut

New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability

2017 ◽  
Vol 24 (3) ◽  
pp. 223-231 ◽  
Author(s):  
Mariana Rodríguez-Arzuaga ◽  
Andrea M Piagentini
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Antioxidant Capacity ◽  
Fruits And Vegetables ◽  
Ilex Paraguariensis ◽  
Yerba Mate ◽  
Instrumental Color ◽  
Fresh Cut ◽  
Natural Additive

Enzymatic browning affects the sensory and nutritional quality of fresh-cut apples and limits their shelf-life. Yerba mate ( Ilex paraguariensis), a plant widely consumed in South America as an infusion, could potentially be used in minimally processed fruits and vegetables as a natural additive to prevent browning, due to its high content of phenolic compounds with antioxidant capacity. The effects of the concentrations of ascorbic acid, citric acid, and yerba mate in an aqueous dipping solution on the instrumental color parameters, antioxidant capacity, and sensory quality of “Granny Smith” fresh-cut apples were modeled and the solution was optimized to obtain treated apples with maximum antioxidant capacity and minimum browning, without affecting the natural flavor of the fruits. The optimal composition obtained (1.2% yerba mate  + 0.9% citric acid + 1.0% ascorbic acid) increased the antioxidant capacity of the apples by 36%. The sensory acceptability test carried out on the “Granny Smith” fresh-cut apples treated with the optimal dipping solution showed that more than 78% of the surveyed consumers liked the color, flavor, and texture of the apples.

scholarly journals Biochemical and bioactive phytonutrients changes in tissues of two cultivars of fresh-cut cassava in stick form under refrigerated storage

2014 ◽  
Vol 44 (7) ◽  
pp. 1284-1290 ◽  
Author(s):  
Mateus da Silva Junqueira ◽  
Adriano do Nascimento Simões ◽  
Tocio Sediyama ◽  
Paulo Cesar Côrrea ◽  
Rolf Puschmann
Keyword(s):  
Phenolic Compounds ◽  
Relative Humidity ◽  
Antioxidant Capacity ◽  
Phenylalanine Ammonia Lyase ◽  
Refrigerated Storage ◽  
Total Carotenoids ◽  
Fresh Cut ◽  
Antioxidant Characteristics

The aim of this study was to evaluate the effects of fresh-cut in stick form of two cassava cultivars on their biochemical and antioxidant characteristics, at two harvest times. The fresh cut cassava sticks were packaged in polypropylene, maintained at 5±1ºC, with 90±5% relative humidity for 12 days. The concentration of carotenoids, total soluble phenolic compounds and the activity of phenylalanine ammonia lyase and antioxidant capacity were significantly higher for the sticks of cultivar 'Amarela' cassava than for the sticks of cultivar 'Cacau'. The concentrations of carotenoids, total soluble phenolic compounds, and the activity of phenylalanine ammonia lyase and antioxidant capacity were all significantly greater when harvested at 14-month of age. There was a significant increase in the activity of phenylalanine ammonia lyase during the 12 days of storage at 5ºC. However, there was a decrease in total carotenoids, soluble phenolic compounds, and in the antioxidant capacity of the two cultivars.

scholarly journals Antioxidant Capacity and Bioaccessibility of Synergic Mango (cv. Ataulfo) Peel Phenolic Compounds in Edible Coatings Applied to Fresh-Cut Papaya

2015 ◽  
Vol 06 (03) ◽  
pp. 365-373 ◽  
Author(s):  
Gustavo Rubén Velderrain-Rodríguez ◽  
Maribel Ovando-Martínez ◽  
Mónica Villegas-Ochoa ◽  
Jesús Fernando Ayala-Zavala ◽  
Abraham Wall-Medrano ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Edible Coatings ◽  
Fresh Cut

scholarly journals Cream Zahter: A Functional Food Some Chemical and Sensory Properties

2016 ◽  
Vol 4 (Special-Issue-October) ◽  
pp. 32-36
Author(s):  
Ibrahim Hayoglu ◽  
Bülent Basyigit ◽  
Gülseren Hayoglu ◽  
A Atasoy
Keyword(s):  
Citric Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Olive Oil ◽  
Sensory Analysis ◽  
Functional Food ◽  
Small Scale ◽  
Black Cumin ◽  
Functional Product ◽  
Fat Soluble Vitamins

Zahter is a traditional product for breakfast containing seeds of watermelon and melon, roasted chickpea, sesame, thyme, cumin, black cumin, fennel, coriander, anise, bulgur, koruk (dried unripe grape), citric acid, sumac, hot red ground pepper and salt although it varies from one factory to another and rely mainly on small scale home productions. All or some of the above mentioned ingredients are mixed and milled at different ratios and served as powder. It is consumed together with natural olive oil making it more attractive with respect to nourishment and health aspects. The objective of this study obtained a functional product which is ready to spread on bread by mixing olive oil, olive oil-turpentine oil and olive oil-turpentine with zahter. There were three products in different ratios. First the ratio of zahter: olive oil in the emulsion was 69:31. Second the ratio of zahter:olive oil, turpentine oil in the emulsion were 69:20:11. Third The ratio of zahter:olive oil, turpentine in the emulsion were 52:17:31. When compared with simple zahter, antioxidant capacity, phenolic compounds of each combination were higher. Furthermore it is thought that these combinations have has the effect of synergy for fat-soluble vitamins (A,D,E,K) because they contain olive oil especially and turpentine oil. According to the results of sensory analysis done, panelists gave the highest score for second emulsion which contained zahter, olive oil and turpentine oil and the lowest score for third emulsion which contained zahter, olive oil and turpentine.

scholarly journals High-Throughput Screening and Characterization of Phenolic Compounds in Stone Fruits Waste by LC-ESI-QTOF-MS/MS and Their Potential Antioxidant Activities

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 234 ◽  
Author(s):  
Yili Hong ◽  
Zening Wang ◽  
Colin J. Barrow ◽  
Frank R. Dunshea ◽  
Hafiz A. R. Suleria
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Prunus Persica ◽  
Phenolic Content ◽  
Antioxidant Potential ◽  
Stone Fruit ◽  
Total Phenolic ◽  
Stone Fruits ◽  
Antioxidant Power ◽  
Pharmaceutical Industries

Stone fruits, including peach (Prunus persica L.), nectarine (Prunus nucipersica L.), plum (Prunus domestica L.) and apricot (Prunus armeniaca L.) are common commercial fruits in the market. However, a huge amount of stone fruits waste is produced throughout the food supply chain during picking, handling, processing, packaging, storage, transportation, retailing and final consumption. These stone fruits waste contain high phenolic content which are the main contributors to the antioxidant potential and associated health benefits. The antioxidant results showed that plum waste contained higher concentrations of total phenolic content (TPC) (0.94 ± 0.07 mg gallic acid equivalents (GAE)/g) and total flavonoid content (TFC) (0.34 ± 0.01 mg quercetin equivalents (QE)/g), while apricot waste contained a higher concentration of total tannin content (TTC) (0.19 ± 0.03 mg catechin equivalents (CE)/g) and DPPH activity (1.47 ± 0.12 mg ascorbic acid equivalents (AAE)/g). However, nectarine waste had higher antioxidant capacity in ferric reducing-antioxidant power (FRAP) (0.98 ± 0.02 mg AAE/g) and total antioxidant capacity (TAC) (0.91 ± 0.09 mg AAE/g) assays, while peach waste showed higher antioxidant capacity in 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay (0.43 ± 0.09 mg AAE/g) as compared to other stone fruits waste. Qualitative and quantitative phenolic analysis of Australian grown stone fruits waste were conducted by liquid chromatography coupled with electrospray-ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS) and HPLC-photodiode array detection (PDA). The LC-ESI-QTOF-MS/MS result indicates that 59 phenolic compounds were tentatively characterized in peach (33 compounds), nectarine (28), plum (38) and apricot (23). The HPLC-PDA indicated that p-hydroxybenzoic acid (18.64 ± 1.30 mg/g) was detected to be the most dominant phenolic acid and quercetin (19.68 ± 1.38 mg/g) was the most significant flavonoid in stone fruits waste. Hence, it could be concluded that stone fruit waste contains various phenolic compounds and have antioxidant potential. The results could support the applications of these stone fruit wastes in other food, feed, nutraceutical and pharmaceutical industries.

Assessment of in-vitro bioaccessibility and antioxidant capacity of phenolic compounds extracts recovered from grapevine bunch stem and cane by-products

2021 ◽  
Vol 348 ◽  
pp. 129063
Author(s):  
Susana Ferreyra ◽  
Carolina Torres-Palazzolo ◽  
Rubén Bottini ◽  
Alejandra Camargo ◽  
Ariel Fontana
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
In Vitro Bioaccessibility ◽  
By Products

scholarly journals Differences in the Phenolic Profile by UPLC Coupled to High Resolution Mass Spectrometry and Antioxidant Capacity of Two Diospyros kaki Varieties

Antioxidants ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 31
Author(s):  
Adelaida Esteban-Muñoz ◽  
Silvia Sánchez-Hernández ◽  
Cristina Samaniego-Sánchez ◽  
Rafael Giménez-Martínez ◽  
Manuel Olalla-Herrera
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Fruits And Vegetables ◽  
High Resolution Mass Spectrometry ◽  
Extraction Procedure ◽  
Chemical Species ◽  
Diospyros Kaki ◽  
Phenolic Profile ◽  
Matrix Interferences ◽  
Individual Health

Background: phenolic compounds are bioactive chemical species derived from fruits and vegetables, with a plethora of healthy properties. In recent years, there has been a growing interest in persimmon (Diospyros kaki L.f.) due to the presence of many different classes of phenolic compounds. However, the analysis of individual phenolic compounds is difficult due to matrix interferences. Methods: the aim of this research was the evaluation of individual phenolic compounds and antioxidant capacity of the pulp of two varieties of persimmon (Rojo Brillante and Triumph) by an improved extraction procedure together with a UPLC-Q-TOF-MS platform. Results: the phenolic compounds composition of persimmon was characterized by the presence of hydroxybenzoic and hydroxycinnamic acids, hydroxybenzaldehydes, dihydrochalcones, tyrosols, flavanols, flavanones, and flavonols. A total of 31 compounds were identified and 17 compounds were quantified. Gallic acid was the predominant phenolic compounds found in the Rojo Brillante variety (0.953 mg/100 g) whereas the concentration of p-hydroxybenzoic acid was higher in the Triumph option (0.119 mg/100 g). Conclusions: the results showed that the Rojo Brillante variety had higher quantities of phenolic compounds than the Triumph example. These data could be used as reference in future phenolic compound databases when individual health effects of phenolic compounds become available.

scholarly journals Kumquat (Fortunella margarita): A Good Alternative for the Ingestion of Nutrients and Bioactive Compounds

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 105
Author(s):  
Clarice Silva e Souza ◽  
Pamella Cristine Anunciação ◽  
Ceres Mattos Della Lucia ◽  
Rosana Gonçalves Rodrigues das Dôres ◽  
Regina Célia Rodrigues de Miranda Milagres ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Inductively Coupled Plasma ◽  
Soluble Solids ◽  
Emission Spectrometry ◽  
Total Phenolic ◽  
High Concentration ◽  
Fruit Peel ◽  
Total Dietary Fiber

Citrus fruit is preferred in the choice of consumers. Kumquat (F. margarita) is an unconventional citrus of increasing consumer interest because of its exotic flavor, and its functional potential that offers health benefits to consumers. It is a fruit traditionally consumed by whole fruit (peel and pulp), giving this fruit a distinctive flavor. For this reason, this study analyzed the physical, chemical, and nutritional characteristics of kumquat (peel and pulp). The physicochemical analysis was performed according to the Adolfo Lutz Institute. Analysis of moisture, ashes, macronutrients, and total dietary fiber was carried out according to AOAC. Minerals were analyzed by inductively coupled plasma optical emission spectrometry. Vitamins C and E, carotenoids and flavonoids were analyzed by HPLC. Phenolic compounds (Folin-Ciocalteu) and antioxidant capacity (DPPH) were determined by spectrophotometry. The kumquat had low pH, soluble solids content and low caloric value. It was a source of dietary fiber, minerals (K, Ca, P, Mg) and carotenoids; the most expressive was α-carotene (661.81 μg 100 g−1). The ascorbic acid concentration was 2326.24 μg 100 g−1. α-tocopherol (569.00 μg 100 g−1) was the most expressive component of vitamin E. There was a presence of apigenin and eriodictyol. The fruit (peel and pulp) has a high concentration of total phenolic compounds (98.55 ± 1.93 mg GAE 100 g−1) and good antioxidant capacity (62%) was found. Kumquat is a good source of fiber and vitamin A, and due to its antioxidant capacity and the presence of other essential and beneficial nutrients for a diet, consumption of kumquat can be suggested to complement the diet. This fruit is a viable food alternative, and its consumption should be encouraged, contributing a source of income, sovereignty, and food security.

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