Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans

AbstractThe objective of the present work was to investigate the influence of locations on bioactive propertiest, phenolic compounds and mineral contents of bee pollens. The oil content of pollen grains changed between 3.50% (Alanya) and 6.85% (Russia-Perm Region). The highest total phenolic content (720 mg/100g) and antioxidant activity values (81.4%) were observed in pollens obtained from the Russia-Perm Region and Alanya districts, respectively. Additionally, the highest carotenoid was found in a pollen sample collected from Karaman (Sarıveliler) (98.6 mg/g). The major phenolic compounds were (+)-catechin (66.75-337.39 mg/100g) and quercetin (61.2-1221.7 mg/100g) in all pollen samples. The pollen samples were observed to be a significant source of potassium (3846-6287 mg/kg), phosphorus (2947-5010 mg/kg), calcium (1022-2424 mg/kg) and sulfur (1744-2397 mg/kg). All of the analysis results were significantly affected by supplying locations. The antioxidant activity values of pollens were found partly similar and varied depending on locations. The content of saturated fatty acid (palmitic) was high (20-30%) in the tested pollen samples but did not exceed the content of linoleic acid.

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Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powders

Journal of Food Science and Technology ◽

10.1007/s13197-020-04524-0 ◽

2020 ◽

Author(s):

Mehmet Musa Özcan ◽

Kashif Ghafoor ◽

Fahad Al Juhaimi ◽

Nurhan Uslu ◽

Elfadıl E. Babiker ◽

...

Keyword(s):

Fatty Acid ◽

Phenolic Compounds ◽

Orange Peel ◽

Bioactive Properties ◽

Drying Techniques ◽

Fatty Acid Compositions

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Influence of boiling on total phenol, antioxidant activity, and phenolic compounds of celery ( Apium graveolens L) root

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15171 ◽

2020 ◽

Author(s):

Ahmad Mohammed Salamatullah ◽

Mehmet Musa Özcan ◽

Mohammed Saeed Alkaltham ◽

Nurhan Uslu ◽

Khizar Hayat

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Total Phenol ◽

Apium Graveolens

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Antioxidant activity and total phenol content of blackberries cultivated in a highland tropical climate

Acta Scientiarum Agronomy ◽

10.4025/actasciagron.v39i1.28413 ◽

2017 ◽

Vol 39 (1) ◽

pp. 43 ◽

Cited By ~ 7

Author(s):

Mayara Neves Santos Guedes ◽

Rafael Pio ◽

Luana Aparecida Castilho Maro ◽

Fabíola Fonseca Lage ◽

Celeste Maria Patto de Abreu ◽

...

Keyword(s):

Antioxidant Activity ◽

Free Radical ◽

Phenolic Compounds ◽

High Performance ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Total Phenol ◽

Total Phenol Content ◽

Phenol Content ◽

Phenolic Contents

Blackberries are an important option for the diversification of fruit crops. However, there is currently no literature regarding plant cultivation in high-altitude tropical climates. Knowledge of the phenolic composition of blackberries is essential because variations in the levels of these components may exist between cultivars and may depend on environmental conditions. High performance liquid chromatography (HPLC) was used to evaluate the total phenol content of different blackberry cultivars (Arapaho, Brazos, Cainguangue, Cherokee, Choctaw, Comanche, Ébano, Guarani, Tupy and Xavante). Free radical scavenging activity in these cultivars was assayed using a DPPH test. The HPLC-UV chromatogram of blackberry fruit extracts at 280 nm revealed the presence of phenolic compounds. The results showed significant differences in the levels of phenolic compounds in the blackberry cultivars tested. Antioxidant activity was evaluated using the ABTS free radical and ranged from 2.7 ± 0.1 to 19 ± 2 μmole of Trolox equivalents per gram of sample (b.u.). These results are in good correlation with the phenolic contents of the blackberries tested. The Xavante blackberry cultivar had the highest levels of polyphenols that could be individually identified. Catechin polyphenols were found to be the main component in the blackberry varieties tested.

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