Preservation of total phenolic content (TPC) in cucumber juice concentrate using non-thermal Progressive Freeze Concentration: Quantitative design characteristics and process optimization

2021 ◽  
pp. 129705
Author(s):  
Nur Nabilah Hanani Mohd Rosli ◽  
Noor Hafiza Harun ◽  
Roshanida Abdul Rahman ◽  
Norzita Ngadi ◽  
Shafirah Samsuri ◽  
...  
Keyword(s):  
Process Optimization ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Freeze Concentration ◽  
Juice Concentrate ◽  
Quantitative Design ◽  
Design Characteristics

scholarly journals Changes in Elderberry (Sambucus nigra L.) Juice Concentrate Polyphenols during Storage

2021 ◽  
Vol 11 (15) ◽  
pp. 6941
Author(s):  
Cláudia M. B. Neves ◽  
António Pinto ◽  
Fernando Gonçalves ◽  
Dulcineia F. Wessel
Keyword(s):  
Phenolic Compounds ◽  
Chlorogenic Acid ◽  
Total Phenolic Content ◽  
Room Temperature ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Sambucus Nigra ◽  
Juice Concentrate ◽  
Rutin And Quercetin ◽  
Polymeric Color

Elderberry (Sambucus nigra L.) juice concentrate is highly rich in polyphenols, particularly anthocyanins and flavonols, which have been associated with a wide range of health-promoting properties. Phenolic compounds, in particular anthocyanins, are unstable and may change during storage, which might influence the product color quality and its potential health effects. The aim of this study was to evaluate the changes in the polyphenols profile of elderberry juice concentrate produced at an industrial scale during seven months of storage at 5 °C and at room temperature. The total phenolic content, the total monomeric anthocyanins, the percent polymeric color, and the ABTS•+ scavenging activity were monitored over time. In addition, the profile and content of the main individual phenolic compounds were also assessed by HPLC-DAD. The results show that cyanidin-3-O-sambubioside, cyanidin-3-O-glucoside, cyanidin-3-O-sambubioside-5-O-glucoside, cyanidin-3,5-O-diglucoside, chlorogenic acid, rutin, and quercetin-3-O-glucoside were the main phenolic compounds identified. Storage at room temperature resulted in a strong reduction in total monomeric anthocyanin content accompanied by an increase in percent polymeric color values. Cyanidin-3-O-sambubioside and cyanidin-3-O-glucoside degraded faster than cyanidin-3,5-O-diglucoside and cyanidin-3-O-sambubioside-5-O-glucoside. Concentration of chlorogenic acid also decreased over storage, whereas rutin and quercetin-3-O-glucoside were quite stable. Storage at 5 °C caused a lower impact on the contents of anthocyanins and chlorogenic acid and the percent polymeric color was not affected. The total phenolic content and the in vitro antioxidant activity remained quite similar over the time, for both temperatures, suggesting that elderberry concentrates still preserve their health benefits of antioxidant capacity after seven months of storage.

Retention of total phenolic content and antioxidant activity in the concentration of broccoli extract by progressive freeze concentration

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Aisyah N. H. Azhar ◽  
Mohanadharshini Panirselvam ◽  
Nurul A. Amran ◽  
Muhammad S. H. Ruslan ◽  
Shafirah Samsuri
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Low Cost ◽  
Extraction Process ◽  
Coolant Temperature ◽  
Total Phenolic ◽  
Freezing Time ◽  
Freeze Concentration ◽  
Stirring Rate

AbstractA conventional evaporation is known to involve high temperature process which could destroy the heat-sensitive compound in a plant extract. In this study, a green and low-cost alternative concentration technique namely progressive freeze concentration (PFC) has been introduced to concentrate broccoli extract. A stirred cylindrical crystallizer was used to freeze the added solvent (water) in the extraction process. The changes in effective partition constant (K), antioxidant activity (AA) and total phenolic content (TPC) of the extract, were analysed at a different reading of coolant temperature, freezing time and stirring rate. From the findings, it was found that an amount of 0.003180 mg GAE/g of total phenolic content and 86.10% of antioxidant activity were retained through the PFC process at a coolant temperature of −6 °C, freezing time of 45 min and stirring rate of 100. Besides, the lowest K value achieved was 0.08 which outstandingly portrays an efficient PFC process.

LC-DAD-ESI-MS/MS, total phenolic content, and antioxidant activity of Firmiana simplex

Planta Medica ◽  
2016 ◽  
Vol 81 (S 01) ◽  
pp. S1-S381
Author(s):  
MA Ghareeb ◽  
T Mohamed ◽  
AM Saad ◽  
LA Refahy ◽  
MA Sobeh ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Esi Ms

Comparative Study of Antioxidant Activities and Total Phenolic Content of Selected Edible Wild Mushrooms

2011 ◽  
Vol 13 (3) ◽  
pp. 245-255 ◽  
Author(s):  
Hip Seng Yim ◽  
Fook Yee Chye ◽  
Mee Yee Lee ◽  
Patricia Matanjun ◽  
Siew Eng How ◽  
...  
Keyword(s):  
Comparative Study ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Wild Mushrooms ◽  
Edible Wild Mushrooms

Antioxidant capacity of hydroalcoholic extracts of Grewia serrulata DC and Grewia nervosa (Lour.) Panigrahi

2018 ◽  
Vol 9 (1) ◽  
pp. 121
Author(s):  
Mentham Ramesh ◽  
Chandu Babu Rao
Keyword(s):  
Total Phenolic Content ◽  
Superoxide Radical ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Flavonoid ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content

The current investigation is intended to evaluate the content of phytochemical constituents and antioxidant potential of hydroalcoholic extracts of stem and root of Grewia serrulata DC (HAESGS & HAERGS) and leaf and bark of Grewia Nervosa (Lour.) panigrahi (HAELGN & HAEBGN). Initially, all the extracts at different concentrations were estimated for their total phenolic content and total flavonoid content. The study was further extended for their antioxidant potential evaluation using various in vitro methods such as 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical, hydroxyl radical and superoxide radical scavenging assays. The total phenolic content (mg gallic acid equivalent per gram of extract) was high in HAELGN (170.82±0.19) and HAERGS (123.00±0.48) than HAESGS (111.2±0.26) and HAEBGN (119.60±0.23). The total flavonoid content (mg quercetin equivalent per gram) is greater in HAERGS (71.24±0.50) and HAESGS (65.68±0.27) than HAELGN (55.82±0.35) and HAEBGN (62.38±0.45). The IC50 values (µg/ml) of different plant extracts inferred that DPPH radical scavenging activity is greater in HAELGN (42.91±0.88) and HAEBGN (53.87±0.35) than HAESGS (126.73±1.20) and HAERGS (88.87±1.25). However, hydroxyl and superoxide radical scavenging activity is more in HAERGS (135.41±1.19 & 88.00±1.42) and HAELGN (172.28±1.91 & 108.163±1.09) than HAESGS (237.3±1.65 & 110.074±0.87) and HAEBGN (204.7±1.04 & 125.54±1.07). The results of present comprehensive analysis demonstrated that both the plants Grewia serrulata DC and Grewia Nervosa (Lour.) panigrahi possess high phenolic, flavonoid contents and potential antioxidant activity, and could be used as a valid source of natural antioxidants and might be utilized for pharmacological screening of various therapeutic activities. Keywords: Grewia serrulata; Grewia Nervosa; Total Phenolic content; Total flavonoid content; Antioxidant potential

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