Antioxidant activity and selected nutritional values of plums (Prunus domestica L.) typical of the White Carpathian Mountains

The leaves and seeds of the faba bean are good sources of L-3,4-dihydroxyphenylalanin (L-dopa), and are usually eaten with thermal cooking methods. However, little information is available on the effect of thermal treatments on their nutritional value. We compared the changes in color, contents of L-dopa, vitamin C (Vc), total phenolics (TP), total flavonoids (TF) and antioxidant activity after dry heating or steaming faba bean leaves and seeds. The young leaves provided higher values of all the estimate factors, regardless of the thermal treatment. Steaming significantly degraded nutritional values of the leaves, but less changed in seeds, whereas dry heat maintained these attributes. The contents of L-dopa, Vc, TP and TF were shown to have strongly positive correlations with antioxidant activity in the leaves, whereas only L-dopa content was positively correlated with antioxidant activity of the seeds. Faba leaves contained relatively high L-dopa which possessed strong antioxidant activity compared to the Vc. As L-dopa is an important contributor to the antioxidant activity of faba leaves and seeds, consuming L-dopa from leaves may provide beneficial effects not only regarding Parkinson’s Disease.

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PENGARUH SUBSTITUSI TEPUNG BUAH LINDUR (Bruguiera Gymnorrhiza) TERHADAP KARAKTERISTIK ORGANOLEPTIK, NILAI GIZI DAN AKTVITAS ANTIOKSIDAN BROWNIES

Jurnal Sains dan Teknologi Pangan ◽

10.33772/jstp.v6i3.18919 ◽

2021 ◽

Vol 6 (3) ◽

Author(s):

Wd Wd Sitti Aisyah Nurul Fahlani ◽

Tamrin Tamrin ◽

Kobajashi Togo Isamu

Keyword(s):

Antioxidant Activity ◽

Nutritional Value ◽

National Standards ◽

Bruguiera Gymnorrhiza ◽

Nutritional Values ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Completely Randomized Design ◽

Range Test ◽

Color Texture

ABSTRACT This study aimed to analyze the effect of lindur fruit flour substitution on organoleptic characteristics, nutritional value, and antioxidant activity of lindur fruit flour brownies. This research was conducted using a completely randomized design (CRD) with various percentages of formulation of substitution of lindur fruit flour:wheat flour, namely M1 = (100%:0%), M2 = (90%:10%), M3 = (80%:20 %), M4 = (70%:30%), and M5 = (60%:40%). The research data were analyzed using analysis of variance, with further testing using Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the HCN content of lindur fruit flour reached 21.81 mg/kg. The M3 treatment was the most preferred treatment by the panelists with hedonic rating scores of color, texture, aroma, and taste reached 4.14 (like), 4.13 (like), 3.79 (like), and 4.30 (like), respectively. The nutritional values of selected M3 brownies show that it contained 30.57% water, 1.20% ash, 3.70% fat, 5.63% protein, and 58.90% carbohydrate. Analysis of antioxidant activity in selected M3 brownies was 465.58 ppm which is categorized as very weak. It can be concluded that the substitution of lindur fruit flour in making brownies had a very significant effect on color, texture, and taste. However, the effect was not significant on the aroma and the analysis of the nutritional value of the selected treatment. The brownie product substituted with lindur fruit flour met the national standards for water, ash, and fat contents.Keyword: Brownies, Lindur Fruit ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung buah lindur terhadap karakteristik organoleptik, nilai gizi, dan aktivitas antioksidan brownies tepung buah lindur. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan berbagai presentase formulasi, substitusi tepung buah lindur: tepung terigu yaitu M1 = (100% : 0%), M2 = (90% : 10%), M3 = 80% : 20%), M4 = (70% : 30%), dan M5 = (60% : 40%). Data hasil penelitian dianalisis menggunakan sidik ragam (Analysis of Varian), dengan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan analisis kadar HCN tepung buah lindur yaitu 21,81 mg/kg. Perlakuan M3 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,14 (suka), tekstur 4,13 (suka), aroma 3,79 (suka) dan rasa 4,30 (suka). Analisis Nilai gizi produk browies tepilih M3 meliputi kadar air (30,57%), kadar abu (1,20), Kadar lemak (3,70%), kadar protein (5,63%) dan kadar karbohidrat (58,90%). Analisis aktivitas antioksidan pada brownies terplih M3 yaitu 465,58 ppm dengan kategori sangat lemah. Dapat disimpulkan bahwa substiusi tepung buah lindur pada pembuatan brownies berpengaruh sangat nyata terhadap warna, tekstur, dan rasa. Tetapi berpengaruh tidak nyata terhadap aroma. dan analisis nilai gizi perlakuan terpilih. Berdasarkan standar mutu SNI brownies, bahwa produk brownies substitusi tepung buah lindur sudah memenuhi standar mutu SNI untuk kadar air dan kadar abu serta kadar lemak.Kata kunci: Brownies, tepung, Buah Lindur

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Phenolic Composition and Antioxidant Activity of Prunes and Prune Juice (Prunus domestica)

Journal of Agricultural and Food Chemistry ◽

10.1021/jf970831x ◽

1998 ◽

Vol 46 (4) ◽

pp. 1247-1252 ◽

Cited By ~ 160

Author(s):

Jennifer L. Donovan ◽

Anne S. Meyer ◽

Andrew L. Waterhouse

Keyword(s):

Antioxidant Activity ◽

Phenolic Composition ◽

Prunus Domestica

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Optimization of Supercritical Carbon Dioxide and Co-solvent Ethanol Extraction of Wasted Peanut Skin Using Response Surface Methodology

MATEC Web of Conferences ◽

10.1051/matecconf/201815602005 ◽

2018 ◽

Vol 156 ◽

pp. 02005

Author(s):

Nicky Rahmana Putra ◽

Ahmad Hazim Abdul Aziz ◽

Lee Nian Yian ◽

Wan Diyana Ramli ◽

Mohd Azizi Che Yunus

Keyword(s):

Carbon Dioxide ◽

Antioxidant Activity ◽

Supercritical Carbon Dioxide ◽

Peanut Butter ◽

Extraction Process ◽

Nutritional Values ◽

Box Behnken Design ◽

Peanut Skin ◽

High Antioxidant Activity ◽

Supercritical Carbon

Peanut skin is a waste of peanut industries especially peanut butter industries. Peanut skin contain high antioxidant and high nutritional values. The objective of this study was to optimize the effect of parameters to obtain high extract yield and high antioxidant activity by using supercritical carbon dioxide and co-solvent ethanol. A Box-Behnken design (BBD) was used to optimize the extraction process at the condition temperature (40, 55 and 70 ºC), rate of co-solvent ethanol (2.5, 5, and 7.5 % Vethanol/Vtotal), and extraction pressure (10, 20 and 30 MPa). The extraction time was 3 hours. The optimum condition to obtain yield of extraction and antioxidant activity 22.05 MPa, 62.76 °C and 6.03 %(Vethanol/Vsolvent) with 15.404 % yield extract and 94.040 % antioxidant activity.

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Extractable antioxidants and non-extractable phenolics in the total antioxidant activity of selected plum cultivars (Prunus domestica L.): Evolution during on-tree ripening

Food Chemistry ◽

10.1016/j.foodchem.2010.08.027 ◽

2011 ◽

Vol 125 (1) ◽

pp. 29-34 ◽

Cited By ~ 35

Author(s):

Janja Kristl ◽

Metka Slekovec ◽

Stanislav Tojnko ◽

Tatjana Unuk

Keyword(s):

Antioxidant Activity ◽

Total Antioxidant Activity ◽

Prunus Domestica ◽

Total Antioxidant

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Effect of different cooking methods on chemical composition, nutritional values, and sensory properties of Jack bean (Canavalia ensiformis) tempe

Food Research ◽

10.26656/fr.2017.5(3).530 ◽

2021 ◽

Vol 5 (3) ◽

pp. 327-333

Author(s):

F.A. Purwandari ◽

E.D.N. Annisa ◽

A.T. Rachmawati ◽

D. Puspitasari ◽

R. Wikandari ◽

...

Keyword(s):

Antioxidant Activity ◽

Protein Content ◽

Fermented Food ◽

Point Of View ◽

Cooking Methods ◽

Mineral Contents ◽

Nutritional Values ◽

Jack Bean ◽

Frying Process ◽

A Value

Having high protein content, jack bean is a promising resource for making tempe, a traditional fermented food commonly consumed in Indonesia. The current research aimed to investigate the effect of different cooking methods (boiling, steaming, frying, and baking) on a chemical, nutritional, and sensory aspects of jack bean tempe. The results showed that the highest protein content and antioxidant activity of the processed tempe were obtained by steaming method with a value of 380.3 g/kg and 57.8%, respectively. The steaming process could maintain protein and mineral contents as well as the antioxidant activity. The boiled tempe had six time lower of phytic acid compared to that of control. The baking and frying process increased five to six-fold of the fat content, while reduced the protein content by 30%. For the sensory evaluation, the baked tempe obtained the highest score. In conclusion, from a nutritional point of view, steaming is the best method for cooking jack bean tempe, while in term of sensory, baking is recommended.

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Growth, fruit size, yield performance and micronutrient status of plum trees (Prunus domestica L.)

Plant Soil and Environment ◽

10.17221/470/2011-pse ◽

2011 ◽

Vol 57 (No. 12) ◽

pp. 559-564 ◽

Cited By ~ 8

Author(s):

T. Milošević ◽

N. Milošević

Keyword(s):

Fruit Size ◽

Fruit Weight ◽

Optimum Concentration ◽

Soil Conditions ◽

Prunus Domestica ◽

Cross Sectional ◽

Yield Performance ◽

Nutritional Values ◽

Micronutrient Status ◽

Micronutrient Concentration

This study was carried out to determine the growth, fruit size, yield performance and leaf micronutrient status of four Serbian cultivars originated from Fruit Research Institute in Cacak [Čačanska rana (ČRA), Čačanska lepotica (ČLE), Čačanska najbolja (ČNA), Čačanska rodna (ČRO)] and six introduced cultivars [Ruth Gerstetter (RGE), Stanley (STA), Agen (AGE), Opal (OPA), Bluefree (BLU), Violeta (VIO)] grafted on suckers of local plum cultivar Belo&scaron;ljiva with high density under limited soil conditions of Cacak (Western Serbia). The highest trunk cross sectional area (TCSA) was recorded in ČNA and the lowest in ČLE. The higher fruit weight (FW) was registered in ČRA and lower in AGE. The most productive cultivars per tree and hectare were STA and ČRO, respectively. All cultivars showed significant differences regarding leaf micronutrient concentration and deviation to the optimum concentration (DOP). ČRO and AGE showed a wider and best balance in leaf nutritional values, respectively.  

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Erzincan Geleneksel Dut Pekmezinin Bazı Fiziksel, Kimyasal ve Antioksidan Özelliklerinin Belirlenmesi

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v9i1.181-190.3802 ◽

2021 ◽

Vol 9 (1) ◽

pp. 181-190

Author(s):

Mehmet Ali Salık ◽

Ayla Arslaner ◽

Songül Çakmakçı

Keyword(s):

Antioxidant Activity ◽

Dry Matter ◽

Titratable Acidity ◽

B Value ◽

Water Soluble ◽

Total Phenolic ◽

Nutritional Values ◽

Quality Properties ◽

Hydroxymethyl Furfural ◽

A Value

In this study, it was aimed to determine some quality properties of Erzincan mulberry pekmez (molasses) produced with traditional method. For this purpose, various physicochemical properties and antioxidant activity were determined on ten mulberry molasses samples traditionally produced in 2018 and 2019. In the pekmez samples pH 4.86-5.17, titratable acidity 0.53-0.85%, total dry matter 71.91-84.07%, water soluble dry matter 70.60-83.80%, total ash 1.44-3.47%, protein 1.47-3.19%, water activity 0.59-0.75, 5-hydroxymethyl furfural (HMF) 5.70-72.62 mg/kg, total sugar 64.04-71.40%, invert sugar 40.46-56.15%, sucrose 7.76-26.59%, calorie 262.01-294.54 kcal/100 g, viscosity 745-15275 cP, L* value 19.19-32.64, a* value 5.68-17.53, b* value 2.46-9.01, H° value 15.78-52.10 and C* value were detected in the range of 8.74-19.72. Total phenolic content (TFM), 1,1diphenyl-2picyrlhydrazyl (DPPH) antioxidant activity and % inhibition values were found to be in the range of 3.92-10.05 mg GAE/g, 1.31-6.25 mg TE/g and 7.96-30.69%, respectively. According to the results, in general the pekmez samples were found to have quite high nutritional values, to be a good source of antioxidants and TPC, and the amount of HMF remained quite below the limits reported in the TS 12001 Standard (Made From Mulberry). Consequently, it was revealed that molasses which have natural, high nutritional values and health beneficial can be produced with the traditional production technique in Erzincan region. It is thought that these research results will contribute to the importance, promotion, appreciation and protection of Erzincan traditional mulberry pekmez.

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A Comparison of Nutritional Values, Bioactive Compounds, Amino Acids, and Antioxidant Activities of Alfalfa (Medicago sativa) Plant and Pellet for Use as Beneficial Material Ruminant Feed

Walailak Journal of Science and Technology (WJST) ◽

10.48048/wjst.2021.10312 ◽

2021 ◽

Vol 18 (5) ◽

Author(s):

Supreena SRISAIKHAM

Keyword(s):

Amino Acids ◽

Antioxidant Activity ◽

Bioactive Compounds ◽

Antioxidant Activities ◽

Radical Scavenging ◽

Neutral Detergent Fiber ◽

Total Phenolic ◽

Frap Assay ◽

Antioxidant Power ◽

Nutritional Values

Aqueous extracts of whole alfalfa plants (AP) and alfalfa pellets (APe) were examined for nutritional values, bioactive compounds (total phenolic content (TPC), phenolic compounds (PC), total flavonoids content (TFC), flavonoids compounds (FC), isoflavones), amino acids (AA) and antioxidant activity of AP and APe assessed via a DHHP radical scavenging assay and ferric reducing antioxidant power (FRAP) assay. The potential ingredients in the form of AP and APe were used to evaluate the nutritional values measured by chemical composition, and to investigate bioactive compounds, AA and antioxidant activity to further contribute to use as a feed ingredient or application as a high-value alternative feed supplement in the ruminant diet. Crude protein and tannins were higher in the APe (18.17 and 3.08 %) than the AP (16.21 and 1.80 %). Higher content of organic matter, crude fiber, neutral-detergent fiber, acid-detergent fiber, acid-detergent lignin was observed for AP than APe. The TPC and TFC were more abundant in AP than in APe and AP also showed stronger antioxidant activity via DPPH than APe, with positive correlations of TPC, TFC and DPPH. The highest values of gallic acid in terms of PC and apigenin in terms of FC of APe were 215.30 and 2278.27 µg/g dry weight (DW), respectively, while the highest levels of genistein and daidzein occurred in AP at 104.37 and 130.91 µg/g DW, respectively. The total of essential AA was found to be in vary the range of 9.33 to 16689.47 µg/g DW in different forms of samples, with valine as the highest (5451 µg/g DW) in APe, followed by phenylalanine (4.30 µg/g DW) in AP.

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