scholarly journals Studies on chemical, polyphenol content, flavonoid content, and antioxidant activity of sweet basil leaves (Ocimum basilicum L.)

2021 ◽  
Vol 1092 (1) ◽  
pp. 012083
Author(s):  
V T Nguyen ◽  
N Q Nguyen ◽  
N Q N Thi ◽  
C Q N Thi ◽  
T T Truc ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ocimum Basilicum ◽  
Flavonoid Content ◽  
Polyphenol Content ◽  
Sweet Basil

Determination of volatiles, antioxidant activity, and polyphenol content in the postharvest waste of Ocimum basilicum L

2021 ◽  
pp. 131692
Author(s):  
Engy Mahmoud ◽  
Małgorzata Starowicz ◽  
Ewa Ciska ◽  
Joanna Topolska ◽  
Amr Farouk
Keyword(s):  
Antioxidant Activity ◽  
Ocimum Basilicum ◽  
Polyphenol Content

scholarly journals Antioxidant Activity, Total Polyphenol, Flavonoid and Tannin Contents of Fermented Green Coffee Beans with Selected Yeasts

Fermentation ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 29 ◽  
Author(s):  
Mesfin Haile ◽  
Won Kang
Keyword(s):  
Antioxidant Activity ◽  
Green Coffee ◽  
Flavonoid Content ◽  
Tannin Content ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Fermentation Time ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
The Mean

We examined the antioxidant activity, total polyphenol content (TPC), total flavonoid content (TFC), total tannin content (TTC) and physical characteristics of green coffee beans fermented with selected yeasts. There was no significant (p > 0.05) interaction effect between yeast-fermented coffee extracts and duration of fermentation on antioxidant activity (oxygen radical absorbance capacity [ORAC] and superoxide dismutase-like [SOD-like] activity). However, the mean of the antioxidant activity (ORAC and SOD-like activity) significantly (p < 0.05) increased in the fermented coffee extracts compared to unfermented coffee. There were significant (p < 0.05) interaction effects between yeast-fermented coffee extracts and duration of fermentation (24 h and 48 h) on the TPC, TFC, TTC and pH of the fermented solution and on the colors of the ground-roasted coffee. The TPC showed a pattern of increase in samples Ferm-1 and Ferm-3 as fermentation time increased from 24 h to 48 h. However, a decreasing TPC trend was observed in Ferm-2 as the number of fermentation hours increased from 24 to 48. The fermented coffee beans had a significantly higher flavonoid content than the unfermented coffee beans, while fermentation significantly decreased the tannin content compared to that in unfermented coffee.

scholarly journals Physicochemical properties and antioxidant activity of two varieties of apple cultivated in different areas in Morocco

2020 ◽  
Vol 10 (4) ◽  
pp. 371
Author(s):  
Driss Oussaid ◽  
Ismail Mansouri ◽  
Hassan Laaroussi ◽  
Badiaa Lyoussi ◽  
Ilham El Aarabi
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Physicochemical Parameters ◽  
Total Antioxidant Activity ◽  
Flavonoid Content ◽  
Polyphenol Content ◽  
Bioactive Substances ◽  
Golden Delicious ◽  
Total Antioxidant ◽  
Apple Cultivars

<p class="Mabstract">This study aimed to assess the effect of climate on the organoleptic qualities and phytochemical properties of two varieties of apple (<em>Golden delicious</em> (GD) and <em>Red delicious</em> (RD)) collected from different regions in Morocco. These two varieties of apple were examined for their bioactive compounds composition and antioxidant activity (in juice and different extracts). For physicochemical parameters, the highest acidity was observed in <em>Golden delicious</em> collected from station 1, which was the juiciest sample. Bioactive substances content was dependent on variety and station, while the highest polyphenol content was observed in <em>Golden delicious</em> collected from station 2 (135.41±6.66 mg GAE/100 mL of juice) and most top flavonoid content was observed in <em>Red delicious</em> collected from station 1 (7.43±0.13 mg QE/100 mL of juice). Furthermore, <em>Red delicious</em> collected from station 2 was the most effective in chelating the radical DPPH (IC50% = 0.92±0.01 µL of juice), and <em>Red delicious</em> collected from station 1 has the highest total antioxidant activity (2.47±0.02 mg AAE/100 mL of juice). The present work showed that the significant diversity in the different studied parameters of the apple cultivars was closely linked with the characteristics of the station, such as geography and climate.</p>

The content of bioactive compounds and antioxidant activity of garlic (Allium sativum L.)

10.5219/1694 ◽  
2021 ◽  
Vol 15 ◽  
pp. 1104-1111
Author(s):  
Iveta Čičová ◽  
Natália Čeryová ◽  
Marek Šnirc ◽  
Jarmila Horváthová ◽  
Helena Lichtnerová ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Allium Sativum ◽  
Biologically Active ◽  
Total Flavonoid ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Important Place ◽  
Total Polyphenol Content

Garlic (Allium sativum L.) is one of the most commonly grown vegetables and thanks to its sensory properties, it has an important place in numerous world cuisines. Garlic is also known for its health-promoting properties, which are attributed to its chemical composition. The health benefits of garlic depending on the content of biologically active compounds, which vary between cultivars and geographical areas. Seven cultivars of garlic, namely Sukoradsky, Zahorsky, Germidour, Mojmir, Karel IV., Arkus, Makoi, were analyzed in this study. This study aimed to determine the total polyphenol content, total flavonoid content, and antioxidant activity of garlic. Studied characteristics were analyzed by the UV-VIS spectrometry method. Total polyphenol content ranged from 430.26 to 640.04 mg GAE.kg-1 FW. Total flavonoid content ranged from 10.29 to 60.49 mg CE.kg-1 FW. Antioxidant activity measured by ABTS assay ranged from 1.098 to 1.955 mmol TE.kg-1 FW. Antioxidant activity measured by FRAP assay ranged from 0.63 to 1.467 mmol.kg-1 FW. Highest TPC, TFC, and AA were determined in the cultivar Mojmir. The lowest TPC and TFC were determined in the cultivar Zahorsky. The lowest AA was determined in the cultivar Sukoradsky. High positive correlations were determined between individual parameters.

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