Total phenolics and antioxidant capacity of heat-treated peanut skins

2009 ◽  
Vol 22 (1) ◽  
pp. 16-24 ◽  
Author(s):  
Maria Leonora Lotis D. Francisco ◽  
A.V.A. Resurreccion
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Heat Treated ◽  
Peanut Skins

Value-Added Processing of Peanut Skins: Antioxidant Capacity, Total Phenolics, and Procyanidin Content of Spray-Dried Extracts

2012 ◽  
Vol 60 (43) ◽  
pp. 10776-10783 ◽  
Author(s):  
Karen E. Constanza ◽  
Brittany L. White ◽  
Jack P. Davis ◽  
Timothy H. Sanders ◽  
Lisa L. Dean
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Value Added ◽  
Peanut Skins ◽  
Spray Dried

scholarly journals Changes in Quality Attributes During Storage of Litchi Juice Treated With Dimethyl Dicarbonate (DMDC) and Nisin

2015 ◽  
Vol 4 (4) ◽  
pp. 81 ◽  
Author(s):  
Huanli Guo ◽  
Yuanshan Yu ◽  
Gengsheng Xiao ◽  
Yujuan Xu ◽  
Jijun Wu
Keyword(s):  
Heat Treatment ◽  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Sensory Attributes ◽  
Technical Support ◽  
Commercial Application ◽  
Juice Processing ◽  
Heat Treated

<p>The aim of this work was to evaluate the change in the quality of litchi juice treated by DMDC combined with Nisin during storage of 4 °C. Results found that addition of 250 mg/L of DMDC combined with 100 IU/mL of Nisin can ensure the microbiological safe of litchi juice during storage at 4 °C. Compare with heat treatment (95°C, 1 min), the treatment of DMDC combined with Nisin can retain a more value of sensory attributes, but a more loss in the content of total phenolics, ascorbic acid, and antioxidant capacity was observed during storage at 4 °C because of the ineffectiveness of DMDC and Nisin to the oxidase of litchi juice. Moreover, no significant change (<em>P </em>&gt; 0.05) was observed in the value of <em>L</em><em>∗</em>, <em>a</em><em>∗</em>, <em>b</em><em>∗</em>, and △E in the heat-treated litchi juice, and yet the litchi juice treated by DMDC and Nisin gradually turned into light red at the end of storage because of the oxidation of phenolics by residual POD in the litchi juice, which resulted in a significant changes (<em>P </em>&lt; 0.05) in the value of <em>L</em><em>∗</em>, <em>a</em><em>∗</em>, <em>b</em><em>∗</em>, and △E in the litchi juice. This study would provide technical support for commercial application of DMDC combined with Nisin in litchi juice processing.<strong></strong></p>

scholarly journals Multivariate analysis of polyphenolic content and in vitro antioxidant capacity of wild and cultivated berries from Bosnia and Herzegovina

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Aleksandra Marjanovic ◽  
Jasmina Djedjibegovic ◽  
Aida Lugusic ◽  
Miroslav Sober ◽  
Luciano Saso
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Bosnia And Herzegovina ◽  
Total Phenolics ◽  
Water Extract ◽  
In Vitro Tests ◽  
Black Currant ◽  
Cornelian Cherry ◽  
Black Chokeberry

AbstractThe aim of this study was to determine the antioxidant activity, total phenolics, total flavonoid, proanthocyanidins, and anthocyanins content of eight berry species, namely serviceberry, gooseberry, blackberry, black chokeberry, bilberry, red currant, black currant, and cornelian cherry harvested in the regions of Sarajevo and Tuzla, Bosnia and Herzegovina. The antioxidant activity was determined by a battery of in vitro tests including DPPH radical assay, FRAP assay, ABTS assay, and phosphomolybdate test for total antioxidant capacity. Total phenolics, total flavonoids, and proanthocyanidins ranged from 0.834 to 6.921 mg TAE (tannic acid equivalents), 0.081–0.673 mg of quercetin, and 0.162–3.247 mg of catechin per gram of fresh fruit, respectively. The water extract of fruits had considerable levels of tested constituents and antioxidant activity, with the highest results obtained for black chokeberry. The multivariate clustering analysis showed that water extracts of analyzed species of berries belong to four distinct types in terms of their antioxidants levels and antioxidant activity. Furthermore, these results support the opinion that employment of multiple antioxidant tests is indeed required for adequate in vitro assessment of antioxidant capacity. Results also emphasized the need for a more detailed evaluation of the fruit species with good antioxidant potential (relative to standards), such as cornelian cherry and gooseberry, which are abundant yet not frequently consumed in Bosnia and Herzegovina.

Antioxidant capacity and total phenolics of Cyphostemma digitatum before and after processing: use of different assays

2009 ◽  
Vol 228 (5) ◽  
pp. 813-821 ◽  
Author(s):  
Mohammed Al-Duais ◽  
Lars Müller ◽  
Volker Böhm ◽  
Gottfried Jetschke
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Before And After

Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight

2009 ◽  
Vol 49 (1) ◽  
pp. 106-111 ◽  
Author(s):  
Yun Shen ◽  
Liang Jin ◽  
Peng Xiao ◽  
Yan Lu ◽  
Jinsong Bao
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Rice Grain ◽  
Grain Color

scholarly journals Karakteristik Ekstrak Kulit Biji Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Ukuran Partikel dan Waktu Maserasi

2020 ◽  
Vol 8 (2) ◽  
pp. 246
Author(s):  
Reren Rahmadhani ◽  
G.P. Ganda Putra ◽  
Lutfi Suhendra
Keyword(s):  
Particle Size ◽  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Total Phenolic ◽  
Solvent Concentration ◽  
Cocoa Beans ◽  
Two Factors ◽  
Fruit Processing ◽  
Effect On Yield ◽  
Theobroma Cacao L

Cocoa beans husk is the highest waste of the cocoa fruit processing and has not been used optimally. The waste of cocoa beans husk contain polyphenol that can be used for antioxidants. Polyphenol on beans husk of cocoa can be extract using extraction method. This study aims were to determine the effect of the macerations and particle size on the extract beans husk of cocoa as a source of antioxidants and to determine the best of solvent concentration and particle size to produce extract of beans husk of cocoa a source of antioxidant. The study was the experimental research which designed by using randomized block desin (RBD) with two factors. The first factor was particle size that that consists of 40, 60 and 80 mesh. The second factor was maceration time, wich were done for  24, 36 and 48 hours.  The data were analyzed by analysis of variance (ANOVA) and continued with the Tukey test. The results showed that maceration time and particle size had a very significant effect on yield, total phenolics and antioxidant capacity on the extract of beans husk of cocoa. Interactions between treatments had a very signifiacant effect on total phenolic and antioxidant capacity but significantly effect the yield on the extract of beans husk of cocoa. 80 mesh of particle size and 48 hours maceration time was thebest treatment for extracting beans husk of cocoa as a source of antioxidants with characteristic 14.28±0.7 percent of yields, 92.2±1.66 mg GAE/g of total phenolics, and 57.71±0.27 mg GAEAC/g of antioxidant capacity. Keywords : cocoa beans husk, extraction, particle size, antioxidants.

Impact of cooking and drying on the phenolic, carotenoid contents and in vitro antioxidant capacity of Andean Arracacha (Arracacia xanthorrhiza Bancr.) root

2011 ◽  
Vol 17 (4) ◽  
pp. 319-330 ◽  
Author(s):  
R. Pedreschi ◽  
I. Betalleluz-Pallardel ◽  
R. Chirinos ◽  
C. Curotto ◽  
D. Campos
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Hot Air Drying ◽  
Total Carotenoids ◽  
Air Drying ◽  
Drying Temperature ◽  
Residual Content ◽  
Microwave Cooking ◽  
Hot Air

The influence of different cooking regimes such as boiling, oven, microwave and hot-air drying on the retention of total phenolics (TP), total carotenoids (TC) and in vitro antioxidant capacity (AC) for three colored arracacha roots was studied. Continuous losses of TP, TC and AC during the course of the different cooking processes were observed. Boiling at 99.5° C for 20 min turned to be the best method to cook this root due to a high retention of TP, TC and AC in comparison to oven cooking at 200° C for 45 min and microwave cooking at 800 W for 5 min. During boiling, chlorogenic and caffeic acids and derivatives remained relatively stable. The drying temperature was negatively correlated to the residual content of TP and AC for the yellow and cream arracacha roots, but for the cream/purple arracacha variety, blanching preserved the TP and AC. Significant losses in chlorogenic and caffeic acids and derivatives were mainly observed during hot-air drying. These results suggested that TP are responsible to a large extent of the AC displayed by arracacha root during the different evaluated cooking regimes.

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