scholarly journals Measuring phenolic compounds in Mankai: a novel polyphenol and amino rich plant protein source

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Camilla Diotallevi ◽  
Andrea Angeli ◽  
Urska Vrhovsek ◽  
Marco Gobbetti ◽  
Iris Shai ◽  
...  
Keyword(s):  
Iron Homeostasis ◽  
Phenolic Content ◽  
Protein Profile ◽  
Essential Amino Acids ◽  
Total Phenolic ◽  
New Information ◽  
Hydroponic Cultivation

AbstractMankai is a cultivated strain of Wolffia globose, an aquatic plant, one of the smallest plants on earth, belonging to the family Lemnaceae, known commonly as Duckweeds. Mankai is being considered as a high-quality substitute for animal protein, and a potential source of vitamin B12(1). In fact, it contains all 9 essential amino acids and its protein profile is extremely close to that of egg. Recently, it has been granted GRAS status, and chosen as a test food in a long-term intervention DIRECT-PLUS (ClinicalTrials.gov identifier (NCT number): NCT03020186) which aims to compare the effect of green-Mediterranean diet (composed with polyphenol enriched food including Mankai) + physical activity (PA) vs. Mediterranen diet + PA vs in 300 volunteers suffering from cardiometabolic disease. Mankai is also rich in iron and has been shown in humans to maintain Iron-Homeostasis and to reverse Anemia in Rats(2). However, molecular characterization of phenolic composition of Mankai plant has not previously been reported. Our initial measurements of total phenolic content determined by Folin-Ciocalteu assay classifies Mankai amongst the foods highest in polyphenols content (8606.7 mg/kg)(3). This poster presents the characterization of Mankai polyphenols according to Vrhovsek et al. 2012 [4] using UHPLC-ESI-MS/MS system, identifying 26 different polyphenols. One of the main advantages of Mankai is its hydroponic cultivation that optimizes yield throughout the year. Light source, water and mineral management can influence the composition of phenolic content. We quantified Mankai polyphenols in 30 different plant batches and 52 different treatments to assess how quality of light may play a major role in the accumulation of secondary plant compounds. Notably, led light seems to enhance the glycated form of luteolin and quercetin compared to sunlight and the aglycone form of luteolin and quercetin are higher in sunlight treatment. The present analysis confirms the high polyphenol status of Mankai, profiles its major polyphenol components and provides new information on how production process in terms of light quality determines polyphenol content.

Variation in Postharvest Quality Attributes of Fresh Cowpea (Vigna unguiculata L.) Beans Harvested from Different Crop Mulching Regime

2021 ◽  
Author(s):  
Pankaj Kumar Kannaujia ◽  
Sakharam Kale ◽  
Ajinath Dukare ◽  
Vijay Singh Meena ◽  
Prerna Nath ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Quality Parameters ◽  
Postharvest Quality ◽  
Total Phenolic ◽  
Organic Mulch ◽  
Agronomic Practices ◽  
Total Antioxidant ◽  
Wheat Straw Mulch ◽  
Physiological And Biochemical

Background: Present study, aimed to assess effect of organic and inorganic crop mulching on physical, physiological and biochemical quality of fresh cowpea beans.Methods: Cowpea (cv. Kashi Kanchan bush-type) was grown during two consecutive seasons from April 2018 to July 2019 under four different mulching treatments. Mulching treatments included no mulch; wheat straw mulch (organic mulch); black mulch and silver mulch. Black and silver mulches were made of 25 microns LDPE sheet. Cowpea was grown as per standard agronomic practices and physical, biochemical and postharvest quality parameters of beans were evaluated.Result: Results indicated that bean length (28.7cm) was highest under silver mulch whereas bean thickness (9.10mm), width (9.29mm) and 100 bean weight (1094.5g) were highest under organic mulch. Likewise, protein content (28.63%), total phenolic content (17.0µg GAE/100g) and total antioxidant activity (46.84µmol trolox equiv./100g) were found highest in beans produced under organic mulch. Overall results demonstrated that crop mulching could be used for enhancing the antioxidants, phenolic content of cowpea beans.

OPTIMIZATION OF SOY RIPENING AND HARVESTING IN THE CONDITIONS OF THE NON-CHERNOZEM ZONE OF RUSSIA

2020 ◽  
pp. 21-26
Author(s):  
TAMARA P. KOBOZEVA ◽  
◽  
NATALIA P. POPOVA ◽  
MARINA E. BELYSHKINA
Keyword(s):  
Unsaturated Fatty Acids ◽  
Essential Amino Acids ◽  
Coarse Fraction ◽  
Podzolic Soils ◽  
Long Day ◽  
Northern Border ◽  
The Russian Federation ◽  
Formation Phase

The paper presents the results of long-term research on the infl uence of pinching of Northern ecotype soybeans (Okskaya variety) on yield, protein, and oil productivity in high latitudes (57°), a long day, a limited amount of active temperatures (1700…2000 °C) on sod – podzolic soils of the Non-Chernozem zone of the Russian Federation. The authors determine the prospects of using the method for varieties of an indeterminate type of growth. The pinching of crops was carried out three times: at the beginning of the fl owering phase, in the middle of the fl owering phase, and at the beginning of the bean formation phase. It was found that the pinching of crops carried out at the beginning of the bean formation phase, reduces the duration of the growing season by an average of 15 days. The technique ensures a more than double increase in the number of side shoots. The share of the coarse fraction of seeds was about 89%, the yield of seeds reached up to 2.00 t/ha, the protein content in seeds – up to 42.2%, fat – up to 19.1%, protein collection from the seed yield – up to 0.834 t/ha, essential amino acids in protein – up to 0.459 t/ha, fat – up to 0.380 t/ha, collection of unsaturated fatty acids – up to 0.228 t/ha. It is shown that the technique allows optimizing the ripening processes without reducing the productivity and quality of the crop, while the costs of pinching are paid off by reducing the costs of harvesting. The obtained data can be used to optimize soybean growing technologies at the northern border of the soy cultivation

scholarly journals Effect of Basil Leaves and Wheat Bran Water Extracts on Antioxidant Capacity, Sensory Properties and Microbiological Quality of Shredded Iceberg Lettuce during Storage

Antioxidants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 355 ◽  
Author(s):  
Małgorzata Sikora ◽  
Urszula Złotek ◽  
Monika Kordowska-Wiater ◽  
Michał Świeca
Keyword(s):  
Wheat Bran ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Microbiological Quality ◽  
Total Phenolic ◽  
Antiradical Properties ◽  
Negative Effect ◽  
Trolox Equivalent

The effect of basil leaf (BLE) and wheat bran (WBE) extracts (potent anti-browning agents), on the phenolic content, antioxidant potential, microbiological quality, and consumer quality of shredded lettuce during storage were studied. Treatment of lettuce with increasing concentrations of BLE proportionally increased the total phenolic content and antioxidant properties. Compared to the control, the treatment enhanced the antiradical properties. This was especially visible during the analysis of the chemical extracts, while this effect was not retained in the potentially bioaccessible fraction. In the lettuce stored for 8 days, the highest reducing potential and ability to quench radicals were observed in samples treated with 1% BLE—33 mg Trolox equivalent/g d.m. and 2.8 mg Trolox equivalent/g d.m., respectively. Compounds exhibiting antiradical properties were easily bioaccessible in vitro. There was no negative effect of the treatments on the consumer quality. Most importantly, after 8 days of storage, lettuce treated with the studied extract, except 10% WBE, had higher microbiological quality. After 8-day storage, the coliforms count was reduced by 84% and 88% in samples treated with 0.5% BLE and 10% WBE, respectively. In conclusion, treatments of shredded lettuce with BLE and WBE maintain or even improve its quality during storage.

scholarly journals Analysis of Selected Physicochemical Properties of Commercial Apple Juices

Processes ◽  
2020 ◽  
Vol 8 (11) ◽  
pp. 1457
Author(s):  
Leszek Rydzak ◽  
Zbigniew Kobus ◽  
Rafał Nadulski ◽  
Kamil Wilczyński ◽  
Anna Pecyna ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antiradical Activity ◽  
Phenolic Content ◽  
Solid Content ◽  
Total Phenolic ◽  
Soluble Solid Content ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Soluble Solid

The paper presents the comparison of quality of six different commercial apple juices produced in Poland. The apple juices came from two different Polish companies. From each manufacturer three various juices were selected: two cloudy and clarified one produced as a mixture of different apple varieties. The following properties were evaluated: density, soluble solid content, viscosity, total phenolic contents, phenolic acid, and antiradical activity. The obtained results showed that three from fourth cloudy juices (M1Sz, M1A and M2A) differed from clarified juices. The highest differences were noticed for total phenolic contents, phenolic acids, antiradical activity and viscosity. The values of these properties ranged between 60.72–103.6 mg GAE·100−1 mL−1 for phenolic contents, 78.3–90.9% for antiradical activity and 2.68–5.79 mPa·s for viscosity. The remaining cloudy juice (M2Sz) was more similar to the clarified ones. The strong correlation between total phenolic content and antiradical activity of apple juices was found. The high correlation coefficient obtained between these features indicates that both producers do not apply excessive amounts of vitamin C during the production of cloudy apple juices. There was also a strong interrelation between the density of juice and solid soluble content. However, no correlation was found between the solid soluble content and the viscosity of the tested juices.

scholarly journals Discrimination of Natural Mature Acacia Honey Based on Multi-Physicochemical Parameters Combined with Chemometric Analysis

Molecules ◽  
2019 ◽  
Vol 24 (14) ◽  
pp. 2674 ◽  
Author(s):  
Tianchen Ma ◽  
Haoan Zhao ◽  
Caiyun Liu ◽  
Min Zhu ◽  
Hui Gao ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Physicochemical Parameters ◽  
Phenolic Content ◽  
Principal Component ◽  
Component Analysis ◽  
Chemometric Analysis ◽  
Total Phenolic ◽  
Total Protein Content ◽  
Acacia Honey

Honey maturity is an important factor in evaluating the quality of honey. We established a method for the identification of natural mature acacia honey with eighteen physicochemical parameters combined with chemometric analysis. The analysis of variance showed significant differences between mature and immature acacia honey in physicochemical parameters. The principal component analysis explained 82.64% of the variance among samples, and indicated that total phenolic content, total protein content, and total sugar (glucose, fructose, sucrose) were the major variables. The cluster analysis and orthogonal partial least squares-discriminant analysis demonstrated that samples were grouped in relation to the maturity coinciding with the results of the principal component analysis. Meanwhile, the 35 test samples were classified with 100% accuracy with the method of multi-physicochemical parameters combined with chemometric analysis. All the results presented above proved the possibility of identifying mature acacia honey and immature acacia honey according to the chemometric analysis based on the multi-physicochemical parameters.

scholarly journals Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Aiqing Ren ◽  
Siyi Pan ◽  
Weirong Li ◽  
Guobao Chen ◽  
Xu Duan
Keyword(s):  
Sensory Evaluation ◽  
Oil Content ◽  
Phenolic Content ◽  
Osmotic Dehydration ◽  
Total Phenolic ◽  
Oil Uptake ◽  
Shiitake Mushroom ◽  
Phenolic Contents ◽  
Vacuum Degree

The objective of this study is to investigate the effects of pretreatments on the quality of vacuum-fried shiitake mushroom slices. Four different pretreatments addressed in this study were (1) blanching as control, (2) blanching and osmotic dehydration with maltodextrin (MD) solution, (3) blanching, osmotic dehydration, and coating with sodium carboxymethyl cellulose (CMC), (4) blanching and osmotic dehydration, followed by freezing. All samples were pretreated and then fried in palm oil at 90°C with vacuum degree of −0.095 MPa for 30 min. The results showed that pretreatments significantly (p<0.05) affected the moisture content, oil content, color, water activity (aw), total phenolic content, and sensory evaluation of shiitake mushroom chips. The blanching, osmotic dehydration, and coating pretreatment could improve color and sensory evaluation and also minimize the oil uptake of fried chips, whereas this treatment caused the highest reduction of total phenolic contents. There were no significant (p>0.05) differences of fried chip in the texture among the four different pretreatments. The aw values of all the fried chips were less than 0.38, indicating that the products had a long shelf life. Therefore, the blanching, osmotic dehydration, and coating pretreatment before vacuum frying was the most suitable pretreatment for vacuum-fried shiitake mushroom chips.

scholarly journals Characterization of Confectionery Spreadable Creams Based on Roasted Sunflower Kernels and Cocoa or Carob Powder

2014 ◽  
Vol 71 (1) ◽  
pp. 62
Author(s):  
Emil Racolta ◽  
Sevastita Muste ◽  
Andruta Elena Muresan ◽  
Crina Carmen Muresan ◽  
Monica Maria Bota ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Palm Oil ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Dispersed Phase ◽  
Sunflower Seeds ◽  
Carob Powder ◽  
Confectionery Product

CSpreadable creams are solid-oil suspensions, a mix of fats represents the oil phase, the dispersed phase consisting usually of sugar, cocoa powder, milled and roasted nuts, dried milk and whey. For improving the viscosity of the final product emulsifiers are used, most common being lecithin and mono and diglycerides. The present paper refers to a spreadable confectionery product group, creamy, proper to be eaten as it is, as well as spread on a bread slice or as a filling for cookies or chocolate cream. According to this work, the following ingredients were used: roasted sunflower kernels, sugar, palm oil, cocoa or carob powder and lecithin. The obtained product can be consumed also by persons who suffer from allergies, due the fact that sunflower seeds were replacing the peanuts or almond, the ingredients known as allergens and which are usually used in the technological process of obtaining these creams. The purpose of this study was to characterize the obtaining confectionery spreadable creams based on sunflower kernels, cocoa or carob powder. It was determined the chemical composition of the prototypes obtained, a spreadable cream having no cocoa or carob, one with cocoa and one with carob powder. The antioxidant capacity and total phenolic content of the obtained samples were also assessed.

scholarly journals Fermented beverages based on Hylocereus lemairei (Hook.) fruits: Chemical characterization and antioxidant capacity evaluation

2021 ◽  
Vol 10 (6) ◽  
pp. e12010615490
Author(s):  
Anne Caroline de Albuquerque Sales ◽  
Lizeth Mercedes Garcia Jaimes ◽  
Marcos Batista Machado ◽  
Edgar Aparecido Sanches ◽  
Pedro Henrique Campelo ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Chemical Characterization ◽  
Chemical Compounds ◽  
Total Phenolic ◽  
Fermented Beverages ◽  
Physical Chemical ◽  
Capacity Evaluation ◽  
Dragon Fruit

Hylocereus lemairei (Hook.) is a plant popularly known as pitaya-purple, whose fruits are known as dragon fruit. This paper aimed to carry out the physical-chemical and chemical characterization of fermented beverages based on H. lemairei fruits. Fermented beverages were elaborated using two different commercial yeasts of Saccharomyces cerevisiae [Biolievito Bayanus (BB) and Arom Cuvée (AC)] and were characterized by NMR. In addition, the antioxidant capacity (DPPH and ABTS) and Total Phenolic Content (TPC) based on the Folin Ciocalteu method were determined. According to the legislation, the fermented beverages from BB and AC showed alcoholic levels of 12.9 and 12.5% (v/v) and pH of 3.9 and 3.8, respectively. The chemical compounds of both beverages were similar, whose major organic compounds are glycerol, myo-inositol, tyrosol, and citric and succinic acids. According to the DPPH and TPC evaluation, BB beverage (248.3 µM TE and 117.6 mg GAE L-1) presented higher antioxidant capacity when compared to the BC beverage (219.8 µM TE and 108.4 mg GAE L-1). In the ABTS assay, both beverages were not statistically different (p < 0.05). Tyrosol may be responsible for increasing the antioxidant capacity and phenolic compounds content when compared to the control juice used to prepare fermented beverages.

scholarly journals Phenolic Analysis and Characterization of Palm Sugar (Arenga pinnata) Produced by The Spray dryer

2019 ◽  
Vol 35 (1) ◽  
pp. 150-156
Author(s):  
Jayanudin Jayanudin ◽  
Teguh Kurniawan ◽  
Indar Kustiningsih
Keyword(s):  
Phenolic Content ◽  
Operating Conditions ◽  
Total Phenolic ◽  
Inlet Temperature ◽  
Outlet Temperature ◽  
Spray Dryer ◽  
Phenolic Analysis ◽  
Palm Sugar ◽  
Increasing Temperature

The effect of spray dryer inlet temperature on characterization and total phenolic content of palm sugar has been studied. The spray dryer operating conditions used were 160 ̶ 220°C inlet temperature with a feed flow rate of 2 L/hour, while for outlet temperature was 85°C. The high inlet temperature produced a higher crystallinity of sucrose and did not agglomerate and not sticky. However, the high temperature of the spray dryer inlet produced palm sugar that was browner than the low temperature one. The effect of increasing temperature of spray dryer produced irregular total phenolic. The total phenolic at 220°C was higher than 200°C. Likewise, the temperature of 180°C generated total phenolic was higher than the temperature of 160°C. The total phenolic of palm sugar analyzed in this study was quite large within the range of 49 ± 0.01 to 63.6 ± 0.01 mg of GAE/100 g samples.

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