scholarly journals Antioxidant activity of Indonesian water spinach and land spinach (Ipomoea aquatica): A comparative study

2019 ◽  
Vol 1402 ◽  
pp. 055091
Author(s):  
R Mariani ◽  
F Perdana ◽  
F M Fadhlillah ◽  
A Qowiyyah ◽  
H Triyana
Keyword(s):  
Antioxidant Activity ◽  
Comparative Study ◽  
Water Spinach ◽  
Ipomoea Aquatica

scholarly journals Influence Analysis of Heating Time Towards Degradation of Anti Oxidant Activity on Water Spinach Leaves (Ipomoea Aquatica Forsk)

2017 ◽  
Vol 2 (1) ◽  
pp. 91
Author(s):  
Akhmad Baihaqi Arsyad ◽  
Ratih Rizqi Nirwana ◽  
R. Arizal Firmansyah
Keyword(s):  
Antioxidant Activity ◽  
Extraction Process ◽  
Heating Time ◽  
Water Spinach ◽  
Time Duration ◽  
Ipomoea Aquatica ◽  
Ic50 Value ◽  
Anti Oxidant ◽  
The Impact ◽  
Spinach Leaves

<div style="text-align: justify;">The purpose of this research is to analyze the impact of water spinach leaves heating (Ipomoea aquatica Forsk) at 100oC by different time duration on its antioxidant activity. The method was experimental method involved several steps, such as sample preparation, extraction process, and evaluation of antioxidant activity with UV-Visible Spectrophotometer. The result of this research shown that IC50 value from K1, K2, K3 to K4 were 25.25 μg/mL (very high), 96.75 μg/mL (high), 181.47μg/L (low, and 280μg/mL (very low). The IC50 value of K1 to K2 decreased 71.49 μg/L, The K2 to K3 decreased 84.72 μg/L, K3 to K4 decreased 98.53 μg/L. By this result, it was predicted that the antioxidant of water spinach will diminish, or even it will be lowered when it is steamed more than 15 minutes in 100 C. ©2016 JNSMR UIN Walisongo. All rights reserved.</div>

Comparative study of not from concentrate and reconstituted from concentrate of pomegranate juices on nutritional and sensory profile

2021 ◽  
pp. 108201322110037
Author(s):  
G Brunda ◽  
Urs Kavyashree ◽  
Shilpa S Shetty ◽  
Kirti Sharma
Keyword(s):  
Antioxidant Activity ◽  
Comparative Study ◽  
Essential Elements ◽  
Iron Bioavailability ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Pomegranate Juice ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Hepg2 Cell Lines

Pomegranate juice is popular due to its unique health benefits, sensory characteristics and also a good source of bioactive compounds. Comparative study on processing effect of Not from Concentrate (NFC) and Reconstituted from concentrate (RFC) pomegranate juice on the nutritional and sensory characteristics of ‘Ganesh’ variant was conducted. Results showed that not much differences observed in parameters like pH, acidity, essential elements, protein, total sugars and polyphenol content between NFC and RFC. As per the study NFC had a better antioxidant activity with intracellular ROS inhibition of 11% higher with significant ( p < 0.05) than RFC in HepG2 cell lines. Total anthocyanin content was significantly different ( p < 0.05) in NFC (428.05 mg/l) compared to 326.74 mg/l in RFC expressed as cyanidin-3-glucoside. Iron uptake was 40 units (µg/mg protein) higher in NFC than RFC ( p < 0.05) in HepG2 cells. Sensory flavor profile showed NFC having significant differences with respect to characteristic pomegranate freshness, fruitiness, sweetness and astringency mouthfeel. RFC had higher sweetish and cooked flavor with additional vegetable like notes of beet and carrot. Based on the data better antioxidant activity, iron bioavailability, anthocyanin content and sensory attributes were captured in pomegranate NFC juices over RFC juices.

scholarly journals Teas, dietary supplements and fruit juices: A comparative study regarding antioxidant activity and bioactive compounds

LWT ◽  
2012 ◽  
Vol 49 (2) ◽  
pp. 324-328 ◽  
Author(s):  
A.S.G. Costa ◽  
M.A. Nunes ◽  
I.M.C. Almeida ◽  
M.R. Carvalho ◽  
M.F. Barroso ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Comparative Study ◽  
Dietary Supplements ◽  
Bioactive Compounds ◽  
Fruit Juices
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