Betalain Content and Antioxidant Activity of Beta vulgaris : Effect of Hot Air Convective Drying and Storage

2012 ◽  
Vol 38 (1) ◽  
pp. 585-590 ◽  
Author(s):  
S.V. Gokhale ◽  
S.S. Lele
Keyword(s):  
Antioxidant Activity ◽  
Beta Vulgaris ◽  
Convective Drying ◽  
Hot Air ◽  
And Storage

scholarly journals Design of Healthy Snack Based on Kiwifruit

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3309 ◽  
Author(s):  
Urszula Tylewicz ◽  
Malgorzata Nowacka ◽  
Katarzyna Rybak ◽  
Kinga Drozdzal ◽  
Marco Dalla Rosa ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Freeze Drying ◽  
Bioactive Compound ◽  
Convective Drying ◽  
Drying Methods ◽  
Hot Air ◽  
Sugar Addition ◽  
High Antioxidant Activity

Kiwifruit is an excellent source of vitamin C and other bioactive compounds, which contribute to its high antioxidant activity. However, the fruits with small size and low weight are considered waste and are unprofitable; therefore, the production of healthy kiwifruit-based dried snacks, which contain a lot of health-beneficial ingredients, could be a viable alternative for their use. The aim of this study was to develop formulations and methods to produce attractive and nutritionally valuable dried snacks based on yellow kiwifruit. Three different puree formulations (kiwifruit; fennel; and strawberry, lemon, or spinach) with or without addition of sugar were subjected to two drying methods: freeze-drying (fruit bars) and conventional hot air drying (fruit leathers). The obtained products were analysed for their content of total polyphenols (TPs), flavonoids, and vitamin C, as well as their antioxidant activity. The results showed that snacks prepared by freeze-drying (fruit bars) presented higher TP, vitamin C, and flavonoids content than those prepared by convective drying; however, the antioxidant activity did not always follow this trend. The amount of bioactive compounds depended on the formulation used for the preparation of snacks. The effect of the sugar addition seems to be strictly related to the mix used and specific bioactive compound investigated.

scholarly journals Effects of different drying methods on the bioactive compounds and antioxidant properties of edible Centaurea (Centaurea cyanus) petals

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Luana Fernandes ◽  
Susana Casal ◽  
José Alberto Pereira ◽  
Jorge Alexandre Saraiva ◽  
Elsa Ramalhosa
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Convective Drying ◽  
Drying Methods ◽  
Hot Air ◽  
Centaurea Cyanus ◽  
Hydrolysable Tannins ◽  
Monomeric Anthocyanins

Abstract The present study aimed to evaluate the effects of hot-air convective drying, shade drying and freeze-drying on the bioactive compounds and antioxidant activity of Centaurea ( Centaurea cyanus L.) petals, as well as on several of their physicochemical properties. All the dried samples showed different appearances as compared to fresh petals, with lower titratable acidity, lower carotenoids and hydrolysable tannins contents, and greater antioxidant activity. Of the drying methods, shade drying presented the highest values for monomeric anthocyanins, flavonoids, hydrolysable tannins, total reducing capacity and antioxidant activity. By contrast, greater losses were observed as a result of hot-air convective drying. Thus shade drying is a highly promising process that should be considered as a suitable drying method for Centaurea petals.

Study of the quality and antioxidant properties of tomatoes (Solanum lycopersicum L.) under different postharvest and dehydration conditions

2020 ◽  
Vol 13 (9) ◽  
Author(s):  
María Lorena Luna-Guevara ◽  
Teresita González-Sánchez ◽  
Adriana Delgado-Alvarado ◽  
María Elena Ramos-Cassellis ◽  
José Guillermo Pérez-Luna ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rural Communities ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Tomato Fruits ◽  
Solanum Lycopersicum L ◽  
Storage Temperatures

Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characteristics pH, titratable acidity, soluble solids (°Bx) and color parameters (L*, a* and b*), were evaluated. The lycopene, carotenoids and antioxidant activity percentages retention of tomatoes fruits stored at 7 and 22 ° C for 5 days and subjected to SD (Temperature (T) of 67 °C and luminescence of 685 lum/sqf) and CD (T 70 °C, flow rates 0.5, 1.0 and 1.5 m/s), were analyzed. Results: The fruits reached humidities of 17 and 15% for SD and CD. The parameters pH, °Bx, L*, a*, b* were highest with 22°C and CD (1.5 m/s). The value of the carotenoids was higher in fruits stored at 7 ° C and subjected to CD (1.0 and 1.5 m/s) and SD with values of 83.85, 85.98 and 99.43%, respectively. The CD (0.5 m/s) and SD improved lycopene (94.37 and 95.14%) and the antioxidant activity with values of 73.06 and 97.21%. Implications: The application of solar dehydration depends on luminescence condition; however, it is inexpensive and environmentally friendly alternative. Conclusions: The results derived in a viable alternative for the conservation and commercialization of tomato fruits in rural communities

Extraction of Phenolic Compounds with Antioxidant Activity from Beetroot (Beta vulgaris L.)

2018 ◽  
Vol 14 (4) ◽  
pp. 350-357 ◽  
Author(s):  
Raquel P.F. Guine ◽  
Fernando Goncalves ◽  
Clemence Lerat ◽  
Theo El Idrissi ◽  
Eva Rodrigo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Beta Vulgaris

scholarly journals Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 641
Author(s):  
Hee Young Kim ◽  
Meran Keshawa Ediriweera ◽  
Kyung-Hwan Boo ◽  
Chang Sook Kim ◽  
Somi Kim Cho
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Radical Scavenging ◽  
Steam Treatment ◽  
Drying Methods ◽  
Processing Methods ◽  
Phenolic Contents ◽  
Hot Air ◽  
Freeze Dried ◽  
Mcf 7

We investigated the effects of cooking (steaming and microwaving) and processing (freeze-drying and hot-air-drying) methods on the antioxidant activity of broccoli florets. 2,2-diphenyl-1-picrylhydrazyl (DPPH•), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•), and alkyl• free radical scavenging assays were employed to assess anti-oxidant potentials. The cytoprotective effect against oxidative damage induced by H2O2 was studied using hepatocellular carcinoma (HepG2) cells. Anti-proliferative effects were assessed in MCF-7 and MDA-MB-231 breast cancer cells. L-sulforaphane in broccoli extracts was quantified using high-performance liquid chromatography (HPLC). Steam and microwave treatments caused increases in total polyphenol content (TPC), whereas the total flavonoid content (TFC) decreased following steam treatment. A slight increase in TFC was observed in the microwaved samples. Extracts of all broccoli samples showed almost identical radical scavenging and cytoprotective effects. HPLC demonstrated that steamed (3 min)-freeze-dried (F-S3) and microwaved (2 min)-freeze-dried (F-M2) samples exhibited elevated levels of L-sulforaphane. In addition, the F-S3 and F-M2 extracts displayed strong anti-proliferative effects in MCF-7 cells, which correlated with L-sulforaphane content. As we observed no significant decrease in the antioxidant activity of broccoli florets, the cooking and processing methods and conditions studied here are recommended for broccoli.

scholarly journals Quality of Watermelon Juice Concentrated by Forward Osmosis and Conventional Processes

Processes ◽  
2020 ◽  
Vol 8 (12) ◽  
pp. 1568
Author(s):  
Rebecca R. Milczarek ◽  
Carl W. Olsen ◽  
Ivana Sedej
Keyword(s):  
Antioxidant Activity ◽  
Large Scale ◽  
Citrullus Lanatus ◽  
Forward Osmosis ◽  
Soluble Phenolics ◽  
Nutritional Components ◽  
Watermelon Juice ◽  
Juice Concentrate ◽  
And Storage

Watermelon (Citrullus lanatus) juice is known for its refreshing flavor, but its high perishability limits its availability throughout the year. Watermelon juice concentrate has extended shelf-life and lower transportation and storage costs, but the conventional thermal evaporation process for concentrating juice degrades the nutritional components and sensory quality of the product. Thus, in this work, a large-scale, non-thermal forward osmosis (FO) process was used to concentrate fresh watermelon juice up to 65°Brix. The FO concentrate was compared to thermal concentrate and fresh juices, and to commercially available refrigerated watermelon juices, in terms of lycopene and citrulline content, total soluble phenolics, antioxidant activity, and sensory properties. The FO concentrate had statistically similar (p < 0.05) levels of all the nutrients of interest except antioxidant activity, when compared to the thermal concentrate. The reconstituted FO concentrate maintained the same antioxidant activity as the raw source juice, which was 45% higher than that of the reconstituted thermal concentrate. Sensory results showed that reconstituted FO concentrate resulted in highly liked juice, and it outperformed the reconstituted thermal concentrate in the sensory hedonic rating. This work demonstrates the possibility to produce a high-quality watermelon juice concentrate by forward osmosis.

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