Effects of cold plasma on avocado pulp ( Persea americana Mill.): Chemical characteristics and bioactive compounds

Cold plasma is a new technology of promising potential to use as a part of technological extraction lines constructed to implement green chemistry solutions or simply to reduce resources in solvent-based extraction lines. The present study was undertaken to verify the effect of nitrogen cold plasma pre-treatment conducted for 8 min (20 kHz) on the content of antioxidants, antioxidant activity, the profile of volatile compounds, microbial count, pH and color measured in herb extracts (12 herbs: Echinacea purpurea; Salvia officinalis; Urtica dioica; Polygonum aviculare; Vaccinium myrtillus; Taraxacum officinale; Hypericum perforatum; Achillea millefolium; Sanguisorba officinalis; Leonurus cardiaca; Ballota nigra; Andrographis paniculata) obtained with its usage. The surface morphology of extracted herbs was examined as well. Herbs used for extraction were ground and suspended in water before cold plasma treatment, which is a novel approach not studied before. Most plasma-treated extracts were characterized by a higher content of polyphenols (11 out of 12). Content of flavonoids and anthocyanins increased in four extracts and in the case of anthocyanins was significantly higher in comparison to control (up to 77%). The antioxidant activity measured at least by one method (ABTS, DPPH, FRAP) was also higher in nine plasma-treated solutions. Moreover, plasma decreased total aerobic bacteria, affected the color and increased pH of the extracts. The surface structure of the plant material after the extraction process was significantly damaged, which probably led to a higher extraction yield of bioactive compounds and in consequence to the higher antioxidant activity of extracts obtained with the cold plasma treatment.

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Obtaining of a Milk Drink with Mushrooms and Bioactive Compounds

Series II - Forestry • Wood Industry • Agricultural Food Engineering ◽

10.31926/but.fwiafe.2021.14.63.2.15 ◽

2021 ◽

Vol 14(63) (2) ◽

pp. 157-172

Author(s):

Mihaela A. TIȚA ◽

◽

Maria A. CONSTANTINESCU ◽

Cecilia GEORGESCU ◽

Oana POPA ◽

...

Keyword(s):

Sodium Alginate ◽

Bioactive Compounds ◽

Dairy Products ◽

Volatile Oil ◽

Physicochemical Analysis ◽

Chemical Characteristics ◽

Physical Chemical ◽

Nutritional Qualities ◽

Fermented Dairy Products ◽

Fermented Dairy

Fermented dairy products are a rich source of nutrients. Buttermilk is part of fermented dairy products and is highly valued by consumers due to its sensory and nutritional qualities. The study aims to capitalize on buttermilk by adding mushroom powder and volatile oil of dill and caraway encapsulated in sodium alginate. The research was performed over for 20 days using sensory and physicochemical analysis methods. The samples analyzed were plain buttermilk, buttermilk with encapsulated dill volatile oil, buttermilk with encapsulated caraway volatile oil, buttermilk with added mushroom powder, buttermilk with added mushroom powder and encapsulated dill volatile oil and buttermilk with the addition of mushroom powder and encapsulated caraway volatile oil. The results of the physicochemical analyzes were statistically processed using the Minitab program. The addition of mushroom powder in buttermilk has positively influenced its sensory characteristics, and the results obtained from physicochemical analyzes were superior to plain buttermilk. The addition of volatile oil of dill and caraway has positively influenced both the sensory and physical-chemical characteristics of buttermilk.

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Anthocyanin content, bioactive compounds and physico-chemical characteristics of potential new strawberry cultivars rich in-anthocyanins

Journal of Berry Research ◽

10.3233/jbr190487 ◽

2020 ◽

pp. 1-14

Author(s):

Mongkon Sirijan ◽

Narongchai Pipattanawong ◽

Boonsong Saeng-on ◽

Peerasak Chaiprasart

Keyword(s):

Bioactive Compounds ◽

Chemical Characteristics ◽

Anthocyanin Content ◽

Physico Chemical ◽

Strawberry Cultivars

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Untargeted Metabolite Profiling for Screening Bioactive Compounds in Digestate of Manure under Anaerobic Digestion

Water ◽

10.3390/w11112420 ◽

2019 ◽

Vol 11 (11) ◽

pp. 2420 ◽

Cited By ~ 2

Author(s):

Jiaxin Lu ◽

Atif Muhmood ◽

Wojciech Czekała ◽

Jakub Mazurkiewicz ◽

Jacek Dach ◽

...

Keyword(s):

Anaerobic Digestion ◽

Bioactive Compounds ◽

Metabolic Pathways ◽

Metabolite Profiling ◽

Swine Manure ◽

Chicken Manure ◽

Chemical Characteristics ◽

Chemical Profiling ◽

Different Types ◽

Untargeted Metabolite Profiling

Untargeted metabolite profiling was performed on chicken manure (CHM), swine manure (SM), cattle manure (CM), and their respective digestate by XCMS coupled with MetaboAnalyst programs. Through global chemical profiling, the chemical characteristics of different digestates and types of manure were displayed during the anaerobic digestion (AD) process. As the feed for AD, CM had less easily-degradable organics, SM contained the least O-alkyls and anomerics of carbohydrates, and CHM exhibited relatively lower bio-stability. The derived metabolite pathways of different manure during the AD process were identified by MetaboAnalyst. Twelve, 8, and 5 metabolic pathways were affected by the AD process in CHM, SM, and CM, respectively. Furthermore, bioactive compounds of digestate were detected, such as amino acids (L-arginine, L-ornithine, L-cysteine, and L-aspartate), hormones (L-adrenaline, 19-hydroxy androstenedione, and estrone), alkaloids (tryptamine and N-methyltyramine), and vitamin B5, in different types of manure and their digestates. The combination of XCMS and MetaboAnalyst programs can be an effective strategy for metabolite profiling of manure and its anaerobic digestate under different situations.

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Chocolate making with mint (Mentha x piperite) and blueberry (Vaccinium sp.)

Revista Perspectiva ◽

10.31512/persp.v.44.n.167.2020.35.p.35-46 ◽

2020 ◽

Vol 44 (167) ◽

pp. 35-46

Author(s):

Giulia Rodrigues Bareta ◽

Greice Kelly Alves ◽

Bruno Fischer ◽

Eunice Valduga ◽

Geciane Toniazzo Backes ◽

...

Keyword(s):

Antioxidant Activity ◽

Moisture Content ◽

Water Activity ◽

Functional Properties ◽

Bioactive Compounds ◽

Antioxidant Properties ◽

Chemical Characteristics ◽

Milk Chocolate ◽

Physical Chemical ◽

Dpph Method

Food with functional properties have sparked consumer interest due to health benefits. In this work, mint and blueberry were chosen to be added to chocolate as a source of bioactive compounds because they have functional properties. The aim of this study was to evaluate the physical-chemical characteristics (color, moisture content, water activity, acidity, viscosity and pH) and antioxidant properties by the DPPH method of bitter, white and milk chocolate, added with blueberry peel and seeds and hydro-alcoholic mint extract in concentrations of 3 and 0.3%, respectively. Regarding color parameters, the greatest differences were observed in samples containing blueberry. The moisture content and viscosity of chocolate tend to decrease with the presence of mint and blueberry, while water activity tends to increase for bitter and white chocolate. The pH of milk chocolate decreased with the addition of mint and blueberry, while the acidity of milk chocolate increased, as long as for bitter chocolate it decreased and for white chocolate it did not change. Regarding the antioxidant activity, the concentrations of blueberry and mint used were not effective in increasing this property. Therefore, higher concentrations are needed to improve chocolate functional properties.

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Effect of Pre-Thermal Treatments on Chemical Characteristics, Bioactive Compounds and Microstructure of Rice Bran.

Journal of Food and Dairy Sciences ◽

10.21608/jfds.2017.37101 ◽

2017 ◽

Vol 8 (1) ◽

pp. 1-7

Author(s):

Rania El-Gammal

Keyword(s):

Bioactive Compounds ◽

Rice Bran ◽

Chemical Characteristics ◽

Thermal Treatments

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Phosphate and potassium fertilization on agronomic and physico-chemical characteristics and bioactive compounds of eggplant

Revista Brasileira de Engenharia Agrícola e Ambiental ◽

10.1590/1807-1929/agriambi.v23n4p291-296 ◽

2019 ◽

Vol 23 (4) ◽

pp. 291-296 ◽

Cited By ~ 1

Author(s):

Luciene A. de Oliveira ◽

Ernani C. da Silva ◽

Lanamar de A. Carlos ◽

Gabriel M. Maciel

Keyword(s):

Phenolic Compounds ◽

Bioactive Compounds ◽

Functional Food ◽

Chemical Characteristics ◽

Anthocyanin Content ◽

Antagonistic Effects ◽

Potassium Fertilization ◽

Physico Chemical ◽

Phosphate Fertilization ◽

Phosphorus And Potassium

ABSTRACT Eggplant is a functional food rich in antioxidants and its consumption brings several benefits to human health. Phenolic compounds and anthocyanins are some of the compounds that interfere in this antioxidant capacity and may be influenced by the mineral nutrition of the plant. The objective was to analyze the effects of potassium and phosphate fertilization on the agronomic and physico-chemical characteristics and bioactive compounds of eggplant fruits. The work was carried out at the Taboquinha Farm, in the municipality of Baldim, MG, at coordinates 19º 17’ 12.5” S and 43º 54’ 01” W, from March to October 2017. The experimental design was randomized blocks in a 4 x 4 factorial scheme with four replicates. The factors under study were phosphorus and potassium represented by four doses of P2O5 (0, 60, 120 and 180 kg ha-1) and four doses of K2O (0, 25, 50 and 75 kg ha-1), respectively. It was concluded that potassium and phosphate fertilization did not improve the agronomic and physico-chemical characteristics of eggplant fruits; however, potassium fertilization in greater amounts promoted improvements in the contents of phenolic compounds. The lack of phosphorus increased the anthocyanin content in the fruits, but interfered negatively in their shape. Potassium and phosphate fertilizations produced antagonistic effects on fruit moisture content.

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