scholarly journals An opto-electronic system for in-situ determination of peroxide value and total phenol content in olive oil

2015 ◽  
Vol 146 ◽  
pp. 1-7 ◽  
Author(s):  
Marco Grossi ◽  
Giuseppe Di Lecce ◽  
Marco Arru ◽  
Tullia Gallina Toschi ◽  
Bruno Riccò
Keyword(s):  
Olive Oil ◽  
Peroxide Value ◽  
Electronic System ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content

Evaluation of virgin olive oil bitterness by total phenol content analysis

2007 ◽  
Vol 109 (3) ◽  
pp. 193-197 ◽  
Author(s):  
Gabriel Beltrán ◽  
María T. Ruano ◽  
Antonio Jiménez ◽  
Marino Uceda ◽  
María P. Aguilera
Keyword(s):  
Content Analysis ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content

scholarly journals PENETAPAN KADAR FENOL TOTAL DAN KATEKIN DAUN TEH HITAM DAN EKSTRAK ASETON TEH HITAM DARI TANAMAN CAMELLIA SINENSIS VAR. ASSAMICA

Jurnal Kimia ◽  
2020 ◽  
pp. 43
Author(s):  
N. L. P. V. Paramita ◽  
N. P. T. W. Andari ◽  
N. M. D. Andani ◽  
N. M. P. Susanti
Keyword(s):  
Camellia Sinensis ◽  
Black Tea ◽  
Acetone Extract ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Tea Leaves ◽  
Tea Leaf ◽  
Acetone Extracts

Indonesia is quite well known as one of the countries that has tea plantations and uses its own production of tea. As a tea producing country, Indonesia has been able as a tea exporter. The most tea production in Indonesia is black tea product. Black tea products are produced from species Camellia sinensis Var. Assamica which undergoes an enzymatic oxidation process to fresh tea leaves. The most phenolic compounds contained in the black tea leaf are catechins, theaflavins, and thearubigin. The purpose of this study was to determine the phenolic total and catechin content of black tea products and acetone extracts produced by D'wan Tea (DT) and Bali Cahaya Amertha (BCA) plantations which located in Tabanan district, Bali. Determination of total phenol was carried out on black tea leaf products and acetone extract using the Folin-Ciocalteu method compared with gallic acid standards. Determination of catechin content was performed on fresh (before oxidized) tea leaves, black tea leaf products, and acetone extracts using the UV-Vis Spectrophotometry method at a maximum wavelength of 257 nm. The results showed that total phenol content of D'wan Tea black tea products (SDT) and Bali Cahaya Amerta (SBCA) were 1.50 ± 0.02 % mg GAE/g dan 0.97 ± 0.02 % mg GAE/g, respectively. Results of the total phenol content of D'Awan Tea (EADT) black tea acetone extract was 6.92 ± 0.12 % mg GAE/g, while the Bali Cahaya Amerta (EABCA) black tea acetone extract was 7.38 ± 0.07 % mg GAE/g. Catechin content from fresh leaf samples of D'wan Tea (SSDT), SDT, and EADT were 15.30 ± 0.22 % mg/g, 8.37 ± 0.13 % mg/g, and 37.45 ± 0.74 % mg/g. Catechin content of fresh leaf samples of Bali Cahaya Amerta (SSBCA), SBCA, and EABCA were 14.71 ± 0.28 % mg/g, 15.16 ± 0.58 % mg/g, and 35.66 ± 0.89 % mg/g. Total phenol content of DT black tea products is greater than BCA black tea products. DT black tea products appear to have decreased catechins in processing. In the processing of black tea it is necessary to decrease catechins content due to the formation of catechin polymers, namely theaflavin and thearubigin as a determinant of the quality of black tea.   Keywords: black tea, Camellia Sinensis, cathecin, total phenol.

Different radical scavenging tests in virgin olive oil and their relation to the total phenol content

2007 ◽  
Vol 593 (1) ◽  
pp. 103-107 ◽  
Author(s):  
C. Samaniego Sánchez ◽  
A.M. Troncoso González ◽  
M.C. García-Parrilla ◽  
J.J. Quesada Granados ◽  
H. López García de la Serrana ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Radical Scavenging ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content

scholarly journals Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco

2019 ◽  
Vol 2019 ◽  
pp. 1-14 ◽  
Author(s):  
Samira El Qarnifa ◽  
Abderraouf El Antari ◽  
Abdellatif Hafidi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Olive Oil ◽  
Peroxide Value ◽  
Oil Content ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Olive Oils

This work aims at evidencing the quality and chemical composition of extra virgin olive oils according to stages of maturity and in relation to the geographical location of olives. Three different olive cultivars (Moroccan Picholine, Languedoc Picholine, and Frantoio), grown in two different locations in Morocco (Errachidia and Marrakech), were studied during the two crop years (2016 and 2017) at three stages of maturity (green, purple, and black). This work has been carried out by analyzing several parameters, such as the quality characteristics (acidity and peroxide value), the chemical composition (total phenol content and fatty acid composition) of the oils, and also the fruit characteristics of the olives (maturity index, fruit water content, and oil content). The results obtained in this study indicate that as maturity advanced, there was a slight rise in oil content and acidity, while there was a decrease in fruit water content and peroxide value in both locations during the two crop years. The fatty acid composition of extra virgin olive oil showed a significant increase of linoleic acid and polyunsaturated fatty acids (PUFAs) and a decrease of oleic acid, palmitic acid, monounsaturated fatty acids (MUFAs), and MUFA/PUFA ratio as the maturation process progressed. A significant gradual decrease was noted in total phenol content and bitterness intensity from the green stage to the black. Moreover, olive oil composition differed clearly between the two sites. Therefore, the olive cultivar, harvesting date, and geographic location influence the olive oil characteristics.

scholarly journals Rendemen Dan Total Fenolik Santan Kelapa Dalam Pada Berbagai Tingkat Kematangan

Jurnal MIPA ◽  
2018 ◽  
Vol 7 (1) ◽  
pp. 44
Author(s):  
Chivon Lerebulan ◽  
Fety Fatimah ◽  
Julius Pontoh
Keyword(s):  
Old Age ◽  
Total Phenol ◽  
Coconut Milk ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Coconut Meat

Telah dilakukan penelitian untuk menentukan rendemen santan dan total fenolik santan kelapa dalam pada berbagai tingkat kematangan. Santan kelapa dibuat dengan cara kelapa dikupas, dibuang kulit coklat yang menempel pada daging kelapa, selanjutnya daging kelapa diparut, ditimbang, diperas, dan disaring. Penentuan kandungan total fenol menggunakan metode Folin-Ciocalteu. Dari hasil pengujian menunjukkan rendemen santan kelapa dalam tua merupakan nilai yang paling tertinggi sebesar 28.57 g/mL dan total nilai fenolik yang tertinggi terdapat pada santan kelapa dalam tua sebesar 143.9 mg/kg.Research has been conducted to determine coconut content and total phenolic from coconut milk in various level of maturity. Coconut milk made by coconut peeled, discarded brown skin attached to coconut meat, then coconut meat grated, weighed, squeezed, and filtered. Determination of total phenol content using Folin-Ciocalteu method. The results showed that coconut milk content in the oldest was the highest value of 28.57 g / mL and the highest total phenolic value was found in coconut milk in old age of 143.9 mg / kg.

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