Effect of storage on total phenolics, antioxidant capacity, and physicochemical properties of blueberry (Vaccinium corymbosum
 L.) jam

The aim of the present research was to determine the effect of boiling on nutritional composition, total phenolic compounds, antioxidant capacity, physicochemical and morphological characteristics of two edible plants Malva parviflora (mallow leaf) and Myrtillocactus geometrizans (garambullo flower). The plants had an important nutritional composition as carbohydrates (48-70 %), dietary fiber (36-42 %) and protein (13 %), as well as total phenolic compounds (468-750 mg GAE/100 g db) with a high antioxidant capacity. However, boiling originated the decrease of soluble compounds, carbohydrates, total phenolic compounds, antioxidant capacity and physicochemical properties. Plants changed to dark colors and physicochemical properties were affected, except to water retention capacity, oil retention capacity and viscosity, which had the same values in mallow leaves (raw and boiled), but increased water retention capacity in garambullo flowers, it may be by changes in the morphology observed. Therefore, is to suggest the raw consumption or with minimal cooking of these plants to avoid changes caused by thermal treatment.

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Effects of drying methods on drying characteristics, physicochemical properties and antioxidant capacity of okra

LWT ◽

10.1016/j.lwt.2018.11.076 ◽

2019 ◽

Vol 101 ◽

pp. 630-638 ◽

Cited By ~ 17

Author(s):

Hongyan Li ◽

Long Xie ◽

Yue Ma ◽

Min Zhang ◽

Yuwei Zhao ◽

...

Keyword(s):

Physicochemical Properties ◽

Antioxidant Capacity ◽

Drying Methods ◽

Drying Characteristics

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Antioxidant capacity and evaluation of total phenolic content of optimized blueberry (Vaccinium corymbosum) wine

Acta Scientiarum Technology ◽

10.4025/actascitechnol.v43i1.55134 ◽

2021 ◽

Vol 43 ◽

pp. e55134

Author(s):

Luis Angel Cabanillas-Bojorquez ◽

Octavio Valdez-Baro ◽

Erick Paul Gutierrez-Grijalva ◽

Jose Benigno Valdez-Torres ◽

Ramón Ignacio Castillo-López ◽

...

Keyword(s):

Antioxidant Capacity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Vaccinium Corymbosum ◽

Soluble Solids ◽

Total Phenolic ◽

Potential Health ◽

Total Anthocyanin ◽

Fermentation Time ◽

Total Soluble Solids

Blueberry is a fruit consumed fresh and as an ingredient in formulations such as jam, juice, and wine. Wine is a widely consumed beverage and produced from different berries and fruits. Blueberry wine contains bio-compounds that could have a beneficial effect on health. Therefore, this study aimed to optimize blueberry wine by two response variables (total soluble solids and fermentation time) to obtain the highest alcohol percentage, pH, and lightness. In order to optimize the fermentation process, a central composite design was used. The optimized blueberry wine was obtained at total soluble solids of 25°Brix and fermentation time of 16 d. The optimized blueberry characteristics estimated were: alcohol percentage of 11.91%, pH of 2.98, and lightness (L*) of 26.22, and the optimized blueberry characteristics experimental were: alcohol percentage of 11.93±0.02%, pH of 2.97±0.01, and L* of 25.42±1.80. The optimized blueberry wine had a total phenolic content of 360.27±18.09 mg of gallic acid equivalents L-1, total anthocyanin content of 46.27±3.66 mg cyanidin-3 glucoside L-1, antioxidant capacity by ABTS and DDPH assays of 1,539.8±92.18 and 1,688.07±57.57 mM Trolox equivalent L-1, respectively. The results suggest that optimized blueberry wine can be considered a drink with potential health applications.

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Multivariate analysis of polyphenolic content and in vitro antioxidant capacity of wild and cultivated berries from Bosnia and Herzegovina

Scientific Reports ◽

10.1038/s41598-021-98896-8 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Aleksandra Marjanovic ◽

Jasmina Djedjibegovic ◽

Aida Lugusic ◽

Miroslav Sober ◽

Luciano Saso

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Bosnia And Herzegovina ◽

Total Phenolics ◽

Water Extract ◽

In Vitro Tests ◽

Black Currant ◽

Cornelian Cherry ◽

Black Chokeberry

AbstractThe aim of this study was to determine the antioxidant activity, total phenolics, total flavonoid, proanthocyanidins, and anthocyanins content of eight berry species, namely serviceberry, gooseberry, blackberry, black chokeberry, bilberry, red currant, black currant, and cornelian cherry harvested in the regions of Sarajevo and Tuzla, Bosnia and Herzegovina. The antioxidant activity was determined by a battery of in vitro tests including DPPH radical assay, FRAP assay, ABTS assay, and phosphomolybdate test for total antioxidant capacity. Total phenolics, total flavonoids, and proanthocyanidins ranged from 0.834 to 6.921 mg TAE (tannic acid equivalents), 0.081–0.673 mg of quercetin, and 0.162–3.247 mg of catechin per gram of fresh fruit, respectively. The water extract of fruits had considerable levels of tested constituents and antioxidant activity, with the highest results obtained for black chokeberry. The multivariate clustering analysis showed that water extracts of analyzed species of berries belong to four distinct types in terms of their antioxidants levels and antioxidant activity. Furthermore, these results support the opinion that employment of multiple antioxidant tests is indeed required for adequate in vitro assessment of antioxidant capacity. Results also emphasized the need for a more detailed evaluation of the fruit species with good antioxidant potential (relative to standards), such as cornelian cherry and gooseberry, which are abundant yet not frequently consumed in Bosnia and Herzegovina.

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