scholarly journals Health-promoting phytochemicals and antioxidant capacity in different organs from six varieties of Chinese kale

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Jiaqi Chang ◽  
Mengyu Wang ◽  
Yue Jian ◽  
Fen Zhang ◽  
Jun Zhu ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Nutritional Value ◽  
Total Phenolics ◽  
Predominant Role ◽  
Chinese Kale ◽  
Total Antioxidant ◽  
Health Promoting ◽  
Positive Correlations ◽  
The Relationship

AbstractChinese kale (Brassica oleracea var. alboglabra) has high nutritional value. This study investigated the contents of glucosinolates, antioxidants (chlorophylls, carotenoids, vitamin C, and total phenolics), and antioxidant capacity in five organs from six varieties of Chinese kale. The highest concentrations of individual and total glucosinolates were in the roots and inflorescences, respectively. The highest levels of antioxidants and antioxidant capacity were in inflorescences and leaves. Plant organs played a predominant role in glucosinolate and antioxidant accumulation. Glucoiberin, glucoraphanin, and glucobrassicin, the main anticarcinogenic glucosinolates, could be enhanced simultaneously because of their high positive correlations. The relationship between glucosinolates and antioxidant capacity indicated that glucobrassicin might contribute to the total antioxidant capacity. These results provide useful information related to consumption, breeding of functional varieties, and use of the non-edible organs of Chinese kale.

scholarly journals Investigation of Antioxidant Capacity and Some Bioactive Compounds of Iranian Pistachio (Pistachio vera L.) Cultivars

2012 ◽  
Vol 4 (4) ◽  
pp. 62-66
Author(s):  
Gholamhossein DAVARYNEJAD ◽  
Éva STEFANOVITS-BÁNYAI ◽  
Peter Tamas NAGY
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Major Elements ◽  
Total Phenolic ◽  
Fresh Weight ◽  
Breeding Programs ◽  
Total Antioxidant ◽  
Health Promoting ◽  
Pistachio Nut

Edible nuts have an increasing role in human diet. Pistachio is a popular but less known kind of edible nut nevertheless it is rich in health benefiting nutrients, minerals, antioxidants and vitamins. Therefore, this study attempts to determine the antioxidants capacity, total phenolics and amount of some major elements (nitrogen, potassium, calcium and phosphorus), present in the most important Iranian pistachio nut, to enhance the health benefits, and use in breeding programs. For this reason eleven pistachio cultivars (‘Akbary’, ‘Ahmad Aghaii’, ‘Daneshmandi’, ‘Kalle Ghoochi 1’, ‘Kalle Ghoochi 2’, ‘Garmeh’, ‘Ohadi 1’, ‘Ohadi 2’, ‘Sefid’, ‘Momtaz’, and chance seedling tree ("None-grafted") as control) which are grown in commercial orchards of Fayzabad (Khorasan-e-Razavi) were analyzed for determination of some major elements, antioxidants capacity and total phenolics contents. The results showed that the amounts of the nutrients in 100 g kernel were within the following ranges: N 2.5-4.1 g, P 355.9-546.6 mg, K 573.6-994.9 mg and Ca 61.5-134.5 mg. Total phenolics content varied from 5.3-9.9 mg gallic acid equivalents in g fresh weight. The results also showed that the capacity of antioxidant ranged from 1.6-3.7 (mg ascorbic acid equivalents in g fresh weight). Weak correlation was observed between total phenolic content and total antioxidant capacity (r2=0.3824). The result demonstrates that there is adequate variation in major elements, antioxidants capacity and total phenolics contents within pistachio cultivars and hence there is potential for improvement towards enhancing these health-promoting photochemical in this nuts.

Frutos silvestres de Anisocapparis speciosa “pajagua naranja” composición proximal, minerales y potencial antioxidante

2021 ◽  
Vol 2 (5) ◽  
pp. 6608-6618
Author(s):  
Eva Coronel ◽  
Silvia Caballero ◽  
Gabriela Gonzalez ◽  
Miho Sunguino ◽  
Laura Mereles
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Total Antioxidant Capacity ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Indigenous Populations ◽  
Soluble Solids ◽  
Gran Chaco ◽  
Total Antioxidant

Los frutos de Anisocapparis speciosa son nativas de la Ecoregión del Gran Chaco, crecen de manera silvestre en todo este territorio, su pulpa y semillas son comestibles y muy apreciadas por las poblaciones indígenas que lo habitan, además de otros usos con propiedades medicinales atribuidas por conocimientos etnobotánicos, pero no se tienen datos sobre la composición de estos frutos regionales y sus potenciales aplicaciones. El objetivo del presente trabajo fue evaluar la composición de la pulpa y semillas de frutos en estado maduro, y el potencial antioxidante en diferentes estadíos de madurez. La composición proximal, el contenido de minerales, vitamina C y solidos solubles se realizaron según metodologías oficiales de la AOAC.  Los fenoles totales se determinaron por el método de Folin Ciocalteau y la capacidad antioxidante total por medio de la inhibición del radical ABTS. Los componentes mayoritarios en pulpa y semillas fueron carhobidratos y fibra alimentaria. La pulpa madura posee un buen contenido de vitamina C (20 mg/100g). El contenido de fenoles y capacidad antioxidante total fue mayor en la pulpa que en la semillas en estados inmaduros. Los frutos de Anisocapparis speciosa pueden representar una buena fuente de carbohidratos, fibra alimentaria, Mg y vitamina C en la dieta. La pulpa y semillas son fuentes de antioxidantes naturales. Estudios futuros sobre métodos postcosecha, almacenamiento y procesamiento serán necesarios para potenciar su uso y re-valorización en el marco de la Seguridad alimentaria en la población regional.   The native Anisocapparis speciosa fruits from Gran Chaco Ecoregion, they grow wild throughout this territory, their edible pulp and seeds are highly appreciated by the indigenous populations that inhabit it, in addition to other uses with medicinal properties attributed by ethnobotanicals knowledge, but there are no data on the composition of these regional fruits and their potential applications. The aims of the present work were to analyze the pulp and seeds composition of fruits in the ripe state, and the antioxidant potential in different stages of maturity. The proximal composition, minerals content, vitamin C and soluble solids were carried out according to official AOAC methodologies. The total phenolics compounds (TPC) by the Folin Ciocalteau method and the total antioxidant capacity by means of the inhibition of the radical ABTS were evaluated. The main components in pulp and seeds were carbohydrates and dietary fiber. The ripe pulp has a good content of vitamin C (20 mg/100g). The content of TPC and total antioxidant capacity (ABTS radical scavenging) was higher in pulp than in the seeds, in immature stages. The Anisocapparis speciosa fruits can represent a good source of carbohydrates, dietary fiber, Mg and vitamin C in the diet of regional populations. The pulp and seeds are sources of natural antioxidants. Future studies on post-harvest, storage and processing methods will be necessary to enhance its use and re-valorization within the Food Security framework.  

scholarly journals The effect of lyophilization on selected biologically active components (vitamin C, catalase, lysozyme), total antioxidant capacity and lipid oxidation in human milk

2017 ◽  
Vol 112 (3) ◽  
pp. 121-128
Author(s):  
Dorota Martysiak-Żurowska ◽  
Małgorzata Puta ◽  
Anna Rodzik ◽  
Edyta Malinowska-Pańczyk
Keyword(s):  
Vitamin C ◽  
Human Milk ◽  
Lipid Oxidation ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Freeze Drying ◽  
Biologically Active ◽  
Initial Water Content ◽  
Initial Water ◽  
Total Antioxidant

Human milk is rich in polyunsaturated fatty acids, as well as lysozyme, vitamin C and other bioactive compounds. The effect of lyophilization on the content of antioxidants (vitamin C and catalase CAT), bactericidal compounds (lysozyme), total antioxidant capacity (TAC) and lipid peroxidation in human milk was investigated in this study. Samples of mature human milk were collected from five healthy women who gave birth on the scheduled date and without complications. Freeze drying resulted in the removal of 88.2 % of the initial water content from milk. The human milk lyophilizate was readily soluble in water. Lyophilization had no effect on the content of primary (lipid peroxides LP) and secondary (thiobarbituric acid reactive substances TBARS) products of lipid oxidation. Freeze-drying led to a significant decrease in the vitamin C content and TAC values of milk (by 31 % and 16.5 %, respectively). Catalase and lysozyme were resistant to freeze-drying. Lyophilization induced a decrease in lysozyme content (9 %) and catalase activity (11 %) but these changes were not statistically significant. Low-temperature dehydration and rehydration of human milk lyophilizates promote satisfactory retention of biologically active ingredients and prevent the oxidation of human milk lipids. The results of this study indicate that lyophilization can be considered as an effective method for prolonging the shelf life of human milk.

Biochemical characterization of enzymatic browning in selected apple genotypes

2007 ◽  
Vol 87 (5) ◽  
pp. 1067-1074 ◽  
Author(s):  
A. P. K. Joshi ◽  
H. P. V. Rupasinghe ◽  
N. L. Pitts ◽  
S. Khanizadeh
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Enzymatic Browning ◽  
Strong Positive Correlation ◽  
Antioxidant Power ◽  
Whiteness Index ◽  
Positive Correlation ◽  
Polyphenol Oxidases ◽  
Total Antioxidant

Enzymatic browning in apples (Malus × domestica Borkh.) caused by polyphenol oxidases (PPO) is the major factor responsible for the deterioration of quality in processed apple products such as juice, fresh-cut slices, and chips. Selected apple genotypes with a range of low post-cut enzymatic browning were investigated to understand the biochemical mechanisms leading to enzymatic browning. Post-cut enzymatic browning, polyphenolic profiles using LC-MS/MS, PPO activity, vitamin C, total antioxidant capacity using the Ferric Reducing Antioxidant Power (FRAP) and the Oxygen Radical Absorbance Capacity (ORAC), and elemental composition were determined in two recently released cultivars [Eden™(also known as SJCA38R6A74) and SuperMac], and one new advanced line (SJCA16) and compared with two commercial cultivars (Empire and Cortland). Eden™ exhibited the least post-cut enzymatic browning as estimated by Whiteness Index. SJCA16 possessed a characteristic yellowish flesh color. Whiteness Index (WI) values were inversely related to chlorogenic acid, catechin and epicatechin contents present in apple slices. Vitamin C content showed a strong positive correlation with WI. Among the mineral elements, the content of copper had a strong positive correlation with PPO activity. Key words: Apple genotypes, enzymatic browning, polyphenoloxidase, polyphenolics, Whiteness Index, total antioxidant capacity

scholarly journals Plasma and Salivary Non-Urate Total Antioxidant Capacity Does Not Depend on Dietary Vitamin C, E, or β-Carotene Intake in Older Subjects

Molecules ◽  
2018 ◽  
Vol 23 (4) ◽  
pp. 983 ◽  
Author(s):  
Anna Gawron-Skarbek ◽  
Agnieszka Guligowska ◽  
Anna Prymont-Przymińska ◽  
Dariusz Nowak ◽  
Tomasz Kostka
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Dietary Vitamin ◽  
Total Antioxidant ◽  
Older Subjects ◽  
Β Carotene

scholarly journals Response Surface Optimization for Extraction of Phenolics from Coconut Testa (Pairings)

CORD ◽  
2018 ◽  
Vol 34 (2) ◽  
pp. 10
Author(s):  
K.D.P.P. Gunathilake
Keyword(s):  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Phenolics ◽  
Maximum Yield ◽  
Extraction Time ◽  
Total Phenolic ◽  
Extraction Temperature ◽  
Response Surface Optimization ◽  
Total Antioxidant ◽  
Predicted Values

Response surface methodology in conjunction with central composite design (CCD) was performed in the present study to optimize the extraction parameters for assessing maximum yield of total phenolic content and antioxidant capacity from coconut pairings. Solvent concentration (30-100%), extraction temperature (30-60°C) and extraction time (30-90 min) were used as the independent variables.  The optimum conditions for extraction of total phenolics and antioxidant capacity from coconut pairings were found to be at ethanol concentration, 47.75% (v/v); extraction temperature, 49.84°C; and extraction time, 68.66 minutes. Under these optimal conditions, the model predicted a maximum response of 18.97 mg GAE/ g DW total phenolics and 38.09 mg AAE/g DW total antioxidant capacity of coconut pairing extracts  and they were in close agreement with predicted values, thus indicating the suitability of the models developed and the success of RSM in optimizing the extraction conditions.

scholarly journals Antioxidant density of Hungarian kapia and red bell pepper varieties

2006 ◽  
pp. 80-84
Author(s):  
Zsuzsanna Veres ◽  
Miklós Gábor Fári
Keyword(s):  
Blood Pressure ◽  
Ascorbic Acid ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Fruits And Vegetables ◽  
Hdl Cholesterol ◽  
Bell Pepper ◽  
Biological Value ◽  
Total Antioxidant ◽  
A Cell

There is a lot of evidence that the pepper is one of the most important sources of vitamin C. Albert Szent-Györgyi was the first to extract ascorbic acid from a red bell pepper in the 1930s. Previously people had eaten vitamin C on the long voyage to protect against scurvy. Vitamin C is an important antioxidant, and it is a cell protector today. Vitamin C protects the cardiovascular system against infection. This vitamin decrease blood-pressure, a raises the HDL cholesterol level (good), and inhibits gout.„Antioxidant density” is a biological value indicator obtained in synthetic way. „Antioxidant density” indicates the antioxidant capacity of a particular food, e. g. fruits and vegetables, related to 1 Calorie. In our study, we measured the total antioxidant capacity, vitamin C content and „antioxidant density” of Hungarian paprika varieties.

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