scholarly journals Quality, phenolic compound and antioxidant activity of wines from Sangyod rice grain, paddy and husk during fermentation

2018 ◽  
Vol 14 ◽  
pp. 468-472
Author(s):  
Vilailak Klompong
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Bioactive Compound ◽  
Raw Material ◽  
Total Phenolic ◽  
Rice Grain ◽  
Wine Production ◽  
Fermentation Time ◽  
Fermentation Period

The objective of this study was to utilize husk, byproduct from milling, and paddy of Sangyod rice that rich in bioactive compound to produce value added product as wine by reducing milling step of paddy. Quality changes, total phenolic content and antioxidant activity of wines from Sangyod rice grain, paddy and husk were monitored throughout the fermentation period. The acceptance of finished products from consumer drinking wine was also investigated. Alcohol content of three types of wine increased as the fermentation time increased. Paddy wine showed the fastest alcohol production following by rice grain and husk wine, respectively (P<0.05). Generally, total soluble solid and pH of wines decreases as the fermentation time increased. Yeast and mold increased throughout the fermentation time. As the fermentation time increased, total phenolic content and antioxidant activity including DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP) and metal chelating activity increased throughout the fermentation period (P<0.05) related to total phenolic content. Total phenolic content in three types of wines increased from 32-53 to 125-178 (mg GAE/ml). Generally, paddy wine possessed the highest total phenolic content and antioxidant activities when compared with rice grain and husk wine (P<0.05). From the sensory evaluation including appearance, odor, taste and overall liking, the scores of rice grain and paddy wines were moderate, while the lowest scores in all attributes was observed in husk wine (P<0.05). Rice grain, paddy and husk wines obtained were amber in color (L*=10.11-16.27, a*=8.07-14.91, b*=10.8-12.18). Thus, the changes of quality, total phenolic contents and antioxidant activity of wine during fermentation were governed by raw material used and fermentation time. Additionally, Sangyod rice grain and paddy could be used as potential raw material for wine production and the wines obtained could be served as potential drinks for health, since containing bioactive compound as antioxidant.

scholarly journals Effect of Drying Methods and Ultrasonication in Improving the Antioxidant Activity and Total Phenolic Content of Apple Pomace Powder

2014 ◽  
Vol 4 (2) ◽  
pp. 68 ◽  
Author(s):  
Umesh C. Lohani ◽  
Kasiviswanathan Muthukumarappan
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Extrusion Process ◽  
Apple Pomace ◽  
Raw Material ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Full Factorial

Although extrusion is a promising process to develop ready to eat cereals and snacks, thermal treatment to raw material during extrusion results in degradation of phenolic compounds. Therefore, an approach was made to enhance the total phenolic content (TPC) and antioxidant activity (AA) of apple pomace (AP) prior to extrusion process. In this study, AP powder was naturally fermented (F) for 12 h and then was subjected to ultrasonication (U) at various conditions [25, 37, and 50 µm ultrasonication amplitude (UA) for 1, 2, and 3 min of ultrasonication time (UT)]. AP was then dried in oven (O) and microwave (MW), separately and thus four drying methods, i.e. O<sub>F</sub>-O<sub>U</sub>, O<sub>F</sub>-MW<sub>U</sub>, MW<sub>F</sub>-O<sub>U</sub>, MW<sub>F</sub>-MW<sub>U</sub> were used in combinations. Full factorial design was used for experimental plan and results were analyzed using statistical software. It was observed that drying method significantly affected the TPC and AA of AP powder followed by UA. UT did not have any significant effect on TPC, and AA. Maximum TPC, and AA observed for the AP powder dried in MW after fermentation and ultrasonication (MW<sub>F</sub>-MW<sub>U</sub>) at 50 µm UA for 3 min UT were 372.98 mg GAE/100g DW, and 729.67 µmol TE/100 g DW, respectively. MW<sub>F</sub>-MW<sub>U</sub> drying exhibited a more prominent disrupted and porous structure of AP powder compared with that of O<sub>F</sub>-O<sub>U</sub> drying.

Modeling of Continuous Ultrasonication to Improve Total Phenolic Content and Antioxidant Activity in Sorghum Flour: A Comparison between Response Surface Methodology and Artificial Neural Network

2017 ◽  
Vol 13 (4) ◽  
Author(s):  
Umesh C. Lohani ◽  
K. Muthukumarappan
Keyword(s):  
Neural Network ◽  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Ann Model ◽  
Optimum Conditions ◽  
Fermentation Time ◽  
Sorghum Flour ◽  
Bound Phenolics

Abstract Fermentation followed by continuous ultrasonication was applied to release the bound phenolics in sorghum flour (SF). Total phenolic content (TPC) and antioxidant activity (AA) increased with decrease in fermentation time (FT), flour to water ratio (FWR), flow rate (FR) and ultrasonication intensity (UI). The influence of process variables was investigated by Box–Behnken design and multi-layer perceptron neural network. The optimum conditions for maximum TPC and AA were obtained as 12 h FT, 10 % (w/v) FWR, 20 W/cm2 UI, 4 ml/s FR and 120 s UT. The values observed for TPC and AA at optimum conditions were 90.1 mg GAE/100 g dm and 190.1 µmol TE/100 g dm, respectively, while these values for control SF were observed as 63.9 mg GAE/100 g dm and 133.5 µmol TE/100 g dm. Ultrasonication improved the free phenolic acid content by releasing bound phenolics in SF. The ANN model prediction was more precise compared to the RSM model.

scholarly journals PHENOLIC CONTENT, ANTIOXIDANT ACTIVITY AND BIODIVERSITY CHANGES DURING SPONTANEOUS FERMENTATION OF CARICA PAPAYA LEAF

2019 ◽  
Vol 82 (1) ◽  
Author(s):  
Mohamad Sufian So'aib ◽  
Ku Halim Ku Hamid ◽  
Jailani Salihon ◽  
Huey Ling Tan
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Carica Papaya ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Spontaneous Fermentation ◽  
Fermentation Time

The spontaneous fermentation was carried out on Carica papaya leaf (CPL) in view of its potential improvement on antioxidant functionality and cultivation of lactic acid bacteria. The effect of the spontaneous fermentation on the total phenolic content and antioxidant activity of CPL, as well as biodiversity profiling were evaluated in this study. Total phenolic content and antioxidant capacity of the fermented CPL were 31.14 mg GAE g-1 and 405.8 mM TE g-1 respectively, higher than the unfermented CPL (5.71 mg GAE/g and 130.5 mM TE g-1) respectively. Microbial community was predominantly lactic acid bacteria (LAB) and yeasts, both populated at 104 to 108 CFU/mL during most part of the fermentation. Presumptive Enterobacteriaceae showed up briefly at the onset of the fermentation before disappearing. PCR-DGGE fingerprinting revealed Lactobacillus plantarum (Lb. plantarum) as the sole dominant bacterial species. More diverse yeasts community was detected by PCR-DGGE where succession of Zygosaccharomyces, Saccharomyces, Candida and Aspergillus genera were detected along fermentation time. Spontaneous fermentation successfully enhanced the total phenolic content and antioxidant capacity of the CPL. The cultivation of lactic acid bacteria was indicated by the presence of Lb. plantarum, whereas the disappearance of Enterobacteriaceae conferred a safe consumption of the fermented CPL.

scholarly journals Formulations of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage

2021 ◽  
Vol 59 (3) ◽  
Author(s):  
Marija Petrović ◽  
Sonja Veljović ◽  
Nikola Tomić ◽  
Snežana Zlatanović ◽  
Tomislav Tosti ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Raw Materials ◽  
Rich Source ◽  
Raw Material ◽  
Total Phenolic ◽  
Industry Waste ◽  
Health Consciousness ◽  
Fruit Pomace

Research background. Apple juice is one of the most popular and liked beverages worldwide. Due to the increased health consciousness among consumers, beetroot and chokeberry juices have also rising consumption trends. Despite representing a considerable percentage of the processed fruit and rich source of bioactive compounds, fruit pomace, remaining after juice production, has still been underutilized. Here, the possibility of using apple, beetroot and chokeberry pomace in liqueurs formulation was investigated. Experimental approach. Apple and chokeberry liqueurs (LA and LC) were produced from apple and chokeberry pomace extracts, respectively. Apple/chokeberry (LAC) and apple/beetroot liqueur (LAB) were obtained by combining apple pomace with chokeberry and beetroot pomace extracts in ratios 50:50 and 70:30, respectively. The sensory quality and acceptability of freshly prepared liqueurs were evaluated by experts and consumers. Sugars and phenolics were identified and quantified by HPAEC-PAD and HPLC–DAD–MS/MS, respectively. Storability was preliminarily evaluated based on monitoring of total phenolic content, antioxidant activity and colour each month during 6 months of storage at 4 and 22 °C. Results and conclusions. The experts and the consumers testing indicated that apple and chokeberry pomace could be used as raw materials without any flavour corrections while LAB would require modification. High total phenolic content and antioxidant activity were found in all freshly prepared liqueurs, with LC being by far superior. Among identified phenolics, ellagic acid and phlorizin were quantified as the most prominent, except in LC in which phlorizin was not quantified. Despite the decrease in total phenolic content and antioxidant activity upon 6 months, liqueurs still represented a rich source of phytochemicals. The highest phenolics retention and antioxidant activity maintenance were observed in LC. Also, the appealing colour was retained despite the changes detected in chromatic characteristics. Novelty and scientific contribution. The possibility of apple, beetroot and chokeberry pomace restoration into the food chain by the production of liqueurs was demonstrated for the first time. Functional and sensorial properties of newly developed liqueurs indicated that the selected pomaces represent the promising raw material for liqueurs production. The applied approach represents a contribution to the circular economy in juice production.

scholarly journals Response surface methodology for the extraction of bioactive compound from black glutinous rice

Food Research ◽  
2020 ◽  
Vol 4 (S6) ◽  
pp. 35-41
Author(s):  
P. Penjumras ◽  
I. Wattananapakasem ◽  
W. Panjan ◽  
K. Panngom ◽  
J. Sornsakdanuphap
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Total Phenolic Content ◽  
Regression Models ◽  
Phenolic Content ◽  
Ph Value ◽  
Oryza Sativa L ◽  
Bioactive Compound ◽  
Total Phenolic ◽  
Glutinous Rice

This study was aimed at the extraction of total phenolic compounds, as well as, the antioxidant activity of black glutinous rice (Oryza sativa L.). Black glutinous rice of three varieties consists of Leum Pua, Doi Saket, and Phayao were extracted using citric acid solvent. The influences of temperature, time and pH value on total phenolic content and antioxidant activity (percentage of inhibition of DPPH free radical) were investigated. A central composite design was employed to determine the optimum extraction condition to obtain the highest total phenolic content and antioxidant activity. The regression models of total phenolic content were significant (p0.05) and determination coefficients values were 0.8028, 0.8089, and 0.8603 of Leum Pua, Doi Saket, and Phayao, respectively. The regression models of DPPH inhibition were significant (p0.05) and determination coefficients values were 0.8084, 0.8928, and 0.8243 of Leum Pua, Doi Saket, and Phayao, respectively. The selected optimum conditions were 72°C, 91 mins at pH 1.44 for Leum Pua, 72.5°C, 83 mins at pH 1.39 for Doi Saket, and 66.3°C, 75 mins at pH 1.32 for Phayao. Under the optimum condition, total phenolic content and percentage of inhibition of DPPH free radical of extract from Leum Pua, Doi Saket and Phayao were 0.3814 mg GAE g-1 DW with 89.36%, 0.2607 mg GAE g-1 DW with 73.33%, and 0.2617 mg GAE g1 DW with 75.27%, respectively. The results showed that the total phenolic content of the extract indicated a highly positive correlation with antioxidant activity.

LC-DAD-ESI-MS/MS, total phenolic content, and antioxidant activity of Firmiana simplex

Planta Medica ◽  
2016 ◽  
Vol 81 (S 01) ◽  
pp. S1-S381
Author(s):  
MA Ghareeb ◽  
T Mohamed ◽  
AM Saad ◽  
LA Refahy ◽  
MA Sobeh ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Esi Ms

EXTRACTION OPTIMIZATION AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS FROM AVOCADO PEEL

2019 ◽  
pp. 49-59
Author(s):  
Nu Linh Giang Ton ◽  
Thi Hoai Nguyen ◽  
Quoc Hung Vo
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Total Antioxidant

Avocado peel has been considered as a potential source of natural antioxidants in which phenolics are among the most important compounds. Therefore, this study aims to optimize the extraction process of phenolics using response surface methodology and evaluate the corresponding antioxidant activity. From the quadratic model, the optimal condition was determined including the ethanol concentration 54.55% (v/v), the solvent/solute ratio 71.82/1 (mL/g), temperature 53.03 oC and extraction time 99.09 min. The total phenolic content and the total antioxidant capacity at this condition with minor modifications were 26,74 ± 0,04 (mg GAE/g DW) and 188.06 ± 1.41 (mg AAE/g DW), respectively. The significant correlation between total phenolic content and total antioxidant capacity was also confirmed. Key words: response surface methodology, central composite rotatable design, total phenolic content, total antioxidant capacity, avocado peel

Immobilization of Oat Bran Polyphenols in Complex Coacervates of Whey Protein and Malthodextrin

2020 ◽  
Vol 50 (3) ◽  
pp. 460-469
Author(s):  
Damir Zyaitdinov ◽  
Alexandr Ewteew ◽  
Anna Bannikova
Keyword(s):  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Whey Protein ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Wall Material ◽  
Total Phenolic ◽  
Oat Bran ◽  
Kinetics Of

Introduction. Bioactive compounds are a very popular topic of modern food science, especially when it concerns obtaining polyphenols from cereals. The antiradical, antioxidant, and anti-inflammatory properties of these ingredients allow them to inhibit and prevent coronary, artery, and cardiovascular diseases, as well as several types of cancer. Encapsulation is an effective technology that protects bioactive ingredients during processing and storage. In addition, it also prevents any possible interaction with other food constituents. The research objective was to obtain effective tools of controlled delivery of bioactive compounds. The study featured whey protein as a wall material in combination with maltodextrin to encapsulate the bioactives from oat bran. Study objects and methods. The processed material was oat bran. The technology of its biotransformation was based on ultrasound processing and enzymatic hydrolysis. The antioxidant properties were determined using a coulometer of Expert – 006-antioxidants type (Econix-Expert LLC, Moscow, Russia). Separation and quantitative determination of extract were followed using a Stayer HPLC device (Akvilon, Russia) and a system column Phenomenex Luna 5u C18(2) (250×4.6 mm). The total phenolic content was measured by a modified Folin-Ciocalteu method. To prepare microcapsules, whey protein concentrate (WPC) and maltodextrin (MD) solutions were mixed at ratios 6:4, 4:6, and 5:5. After that, the mixes were treated by ultrasonication and 10% w/w of guar gum solution as double wall material. The encapsulation efficiency (EE) was determined as a ratio of encapsulated phenolic content to total phenolic content. A digestion protocol that simulates conditions of the human gastric and intestinal tract was adapted to investigate the release kinetics of the extracts. Results and discussion. Ferulic acid is the main antioxidant in cereals. Its amount during extraction was consistent with published data: 9.2 mg/mL after ultrasound exposure, 9.0 mg/mL after enzymatic extraction, and 8.6 mg/mL after chemical treatment. The antioxidant activity of the obtained polyphenols was quite high and reached 921 cu/mL. It depended on the concentration of the preparation in the solution and the extraction method. The polyphenols obtained by ultrasonic exposure and enzyme preparations proved to have a more pronounced antioxidant activity. The highest EE (95.28%) was recorded at WPC:MD ratio of 60:40. In vitro enzymatic hydrolysis protocol simulating digestion in the gastrointestinal tract was used to study the effect of capsule structural characteristics on the kinetics of polyphenol release. The percentage of o polyphenols released from capsules ranged from 70% to 83% after two hours of digestion, which confirmed the effectiveness of microencapsulation technology. Conclusion. The research confirmed the possibility of using polyphenols obtained by the biotechnological method from oat bran as functional ingredients. Eventually, they may be used in new functional products with bifidogenic properties. Whey protein can be used to encapsulate polyphenols as the wall material of microcapsules.

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