Antioxidant activity of musts from Pedro Ximénez grapes subjected to off-vine drying process

2007 ◽  
Vol 104 (1) ◽  
pp. 224-228 ◽  
Author(s):  
Juan Moreno ◽  
Jose Peinado ◽  
Rafael A. Peinado
Keyword(s):  
Antioxidant Activity ◽  
Drying Process ◽  
Pedro Ximénez

scholarly journals Analisis Aktivitas Antioksidan Pada Beras Hitam dan Tepung Beras Hitam (Oryza sativa L.indica)

FOODSCITECH ◽  
2018 ◽  
Vol 1 (1) ◽  
Author(s):  
Ratri Diah Muktisari ◽  
Fadjar Kurnia Hartati
Keyword(s):  
Antioxidant Activity ◽  
Oryza Sativa ◽  
Data Analysis ◽  
Research Method ◽  
Food Product ◽  
Rice Flour ◽  
T Test ◽  
The Body ◽  
Drying Process ◽  
Black Rice

Black rice and black rice flour is a food product which is very beneficial for the body, because it contains antioxidants. Antioxidant contained in black rice and black rice flour analyzed by examining the antioxidant activity. The purpose of this study is to determine changes to the antioxidant activity of black rice and black rice flour. The research method is using experimental with 2 samples (black rice and black rice flour). In the Data analysis is using independent t test. The results indicate that there are the differences between the antioxidant activity of black rice and black rice flour. It can be concluded that the drying process in the manufacture of black rice flour lowered antioxidant activity in black rice  products.

scholarly journals Effects of the drying process on the fatty acid content, phenolic profile, tocopherols and antioxidant activity of baru almonds (Dipteryx alata Vog.)

2020 ◽  
Vol 71 (1) ◽  
pp. 343
Author(s):  
M. L.L. Campidelli ◽  
J. D.S. Carneiro ◽  
E. C. Souza ◽  
M. L. Magalhães ◽  
E. E.C. Nunes ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Vitamin C ◽  
Fatty Acid Content ◽  
Monounsaturated Fatty Acids ◽  
Coumaric Acid ◽  
Drying Process ◽  
Phenolic Profile ◽  
Dipteryx Alata

This study carried out a chromatographic and spectrophotometric characterization of the bioactive compounds, antioxidants, phenolics, tocopherols, sterols and fatty acids of baru almonds “in natura” and submitted to drying processes. It was determined that baru “in natura” almonds presented high levels of phenolic compounds, vitamin C, antioxidants, phenolics, sterols, total monounsaturated fatty acids and low thrombogenic, and atherogenic indexes. During the process of drying it at 65 °C for 30 minutes, a decrease was noted in the levels of caffeic acid, chlorogenic acid, anthocyanins, p-coumaric acid, ferulic acid, o-coumaric acid, quercetin, and polyunsaturated fatty acids. The same condition resulted in an increase in the levels of gallic acid, rutin, catechin, trans-cinnamic acid, vanillin, m-coumaric acid, tocopherols, monounsaturated fatty acids and antioxidant activity (ORAC and DPPH). When submitted to a temperature of 105 ºC for 30 minutes the same behavior was seen with a reduction in the vitamin C and ORAC contents and increased presence of flavonoids.

scholarly journals Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 108
Author(s):  
Agnieszka Nawirska-Olszańska ◽  
Marta Pasławska ◽  
Bogdan Stępień ◽  
Maciej Oziembłowski ◽  
Kinga Sala ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Water Activity ◽  
Bioactive Compounds ◽  
Polyphenolic Compounds ◽  
Vacuum Pressure ◽  
Vacuum Impregnation ◽  
Drying Process ◽  
Vacuum Technology ◽  
Pear Juice ◽  
Positive Effect

Food technology seeks ways to preserve products while maintaining high bioactive properties. Therefore, an attempt was made to assess the effect of the process of impregnation with apple-pear juice and the drying process on the content of bioactive compounds in chokeberry fruit. Chokeberry fruits were subjected to impregnation with apple-pear juice at three levels of vacuum pressure, 4, 6, and 8 kPa; then, they were dried using microwave-vacuum technology. The water activity of the obtained products, the content of fructose, glucose, sorbitol, and polyphenolic compounds, and antioxidant activity were determined. A total of 20 polyphenolic compounds were identified in the fruits and the obtained products (seven anthocyanins, six flavonols, four phenolic acids, and three flavan-3-ols). Preliminary processing, which consisted of introducing the juice ingredients into tissue of the chokeberry fruit, resulted in increased content of bioactive compounds. Moreover, a positive effect of impregnation on the antioxidant stability of the fruit after drying was noted. Water activity in the obtained products showed their microbiological safety. Impregnation at 4 kPa vacuum pressure proved to be the most desirable; in such conditions, the best product in terms of the content of bioactive compounds was obtained.

scholarly journals Effect of Dehydration on Several Physico-Chemical Properties and the Antioxidant Activity of Leeks (Allium porrum L.)

2011 ◽  
Vol 39 (1) ◽  
pp. 144 ◽  
Author(s):  
Mehmet OZGUR ◽  
Arzu AKPINAR-BAYIZIT ◽  
Tulay OZCAN ◽  
Lutfiye YILMAZ-ERSAN
Keyword(s):  
Antioxidant Activity ◽  
Dry Matter ◽  
Chemical Properties ◽  
Effect Of Temperature ◽  
Allium Porrum ◽  
Drying Process ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Physico Chemical

This study investigated the changes in some physico-chemical properties and variations in antioxidant compounds of leeks (cv. ‘Inegol-92’) caused by the drying process. The dry matter and ash contents of the fresh leek samples were 8.06 and 0.58 g 100 g-1, respectively. The pH of the fresh leek samples was 6.02, and the titritable acidity in terms of citric acid was 0.14%. As expected, application of hot-air drying significantly increased the dry matter and ash values due to removal of water from the leek slices. The rehydration ratio of dried leeks at 45°C was 5.41, and the coefficient of rehydration was 0.47. The contents of chlorophyll a and b were higher in the dried leeks than in the fresh leeks. The dehydrated leeks showed a high total color difference (?E=12.53) mainly due to the effect of temperature on heat-sensitive compounds. As expected, both fresh and dried leek samples exhibited antioxidant activity with fresh leeks showing a higher capacity of antioxidant activity. Drying the leeks resulted in some ascorbic acid loss. Fresh leeks had much higher phenolic values (26.33 mg rutin eq 100 g DM-1) than the dehydrated samples. The antioxidant capacity of leeks was decreased by more than 50% during the drying process. Although being the most applied method of thermal dehydration, hot air drying causes the degradation of sensitive components, which results in significant losses in sensorial and physico-chemical properties of the dried products.

scholarly journals Drying Parameters of Half-Cut and Ground Figs (Ficus caricaL.) var. Mission and the Effect on Their Functional Properties

2013 ◽  
Vol 2013 ◽  
pp. 1-8 ◽  
Author(s):  
Juan José Martínez-García ◽  
José Alberto Gallegos-Infante ◽  
Nuria Elizabeth Rocha-Guzmán ◽  
Patricia Ramírez-Baca ◽  
María Guadalupe Candelas-Cadillo ◽  
...  
Keyword(s):  
Activation Energy ◽  
Antioxidant Activity ◽  
Functional Properties ◽  
Phenolic Content ◽  
Moisture Diffusivity ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Drying Process ◽  
Effective Moisture ◽  
Better Than

Drying of ground and half-cut figs (Ficus caricaL., var. Mission) was investigated at three temperatures (45, 55, and 65°C). Their effective moisture diffusivity () was estimated by using the slope method. values for ground figs were 5.15 × 10−10, 9.96 × 10−10, 1.07 × 10−9 m2 s−1and for half cut figs 5.88 × 10−10, 1.66 × 10−9, and 2.08 × 10−9 m2 s−1at 45, 55, and 65°C, respectively. Dehydrating fig samples showed a similar behavior: higher values at higher temperatures and activation energy () values in the range of other foodstuffs. Half-cut figs needed about twice more energy and time than ground figs to carry out the dehydration; values were 56.86 and 28.21 kJ mol−1, respectively. The drying process increased the total phenolic content and degraded the anthocyanin content of figs; however, it enhanced the dried figs antioxidant activity. Dehydrating ground figs was faster and maintained its functional properties better than half-cut figs.

scholarly journals AKTIVITAS ANTIOKSIDAN DAUN PEGAGAN (Centella asiatica L.Urban) DAN BUNGA KRISAN (Crhysanthemum sp) PADA TIGA VARIASI SUHU PENGERINGAN

2020 ◽  
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Antioxidant Activities ◽  
Block Design ◽  
Centella Asiatica ◽  
Drying Process ◽  
Temperature Variations ◽  
Drying Temperature ◽  
Randomized Block Design ◽  
Positive Results

This research aims to determine the effect of dryer temperature variations on the antioxidant activity of gotu kola leaves and chrysanthemum flowers. The research method used was the experimental method using Randomized Block Design (RBD) with 6 types of treatments and 2 replications. The drying process is carried out until it reaches the moisture content according to SNI for dry tea which is a maximum of 8%. Drying is done using a food dehydrator with three temperature variations (50°C, 55°C and 60°C). The results show that the higher the drying temperature, the faster the standard moisture content is reached. The higher the drying temperature, the weaker antioxidant activity produced. The best antioxidant activity was obtained using the 50°C drying temperature of 36.1 ppm for gotu kola leaf simplicia. While the best antioxidant activity of simplicia of chrysanthemum flowers was obtained at 50°C at 137.99 ppm. The six samples showed positive results on the flavonoid test. Keywords: Antioxidant activities; chrysanthemum flower; gotu kola leaf

scholarly journals KINETICS DRYING AND ANTIOXIDANT POTENTIAL OF PITAYA PULP AND MESOCARP

2020 ◽  
Vol 5 (7) ◽  
Author(s):  
Rodrigo Zunta Raia ◽  
Ana Paula De Souza ◽  
Beatriz Cervejeira Bolanho Barros
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Effective Diffusivity ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Drying Rate ◽  
Direct Influence ◽  
Total Phenolic Compounds ◽  
Drying Process ◽  
Drying Behaviour

The effect of three different drying temperatures (60, 70, 80 ºC) was evaluated in effective diffusivity, colorimetric parameters, antioxidant activity, and betalain content of pulp (P) and mesocarp (M) of pitaya (Hylocereus costaricensis). The increase in drying temperatures had a direct influence on drying constants, showing the drying rate is faster when drying temperature of 80 ºC was used. Modified Page model described the drying behaviour of pitaya pulp and mesocarp. In the colorimetric parameters, the higher drying temperatures decreased the luminosity and the reddish tonality and increased the color saturation. The drying promoted a concentration of antioxidants compounds in relation to in natura samples. The betalain content decreased in the pulp and it was maintained in the mescocarp samples, while the total phenolic compounds and the antioxidant activity increased in both pitaya parts when higher temperatures were used in the drying process. For these reasons the temperature of 60 ºC was indicating the most appropriate temperature for temperature for pitaya pulp end mesocarp drying process.

Sign in / Sign up

Export Citation Format

Share Document