scholarly journals Antioxidant and Antihyperglycemic Properties of Three Banana Cultivars (Musaspp.)

Scientifica ◽  
2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
Bukola C. Adedayo ◽  
Ganiyu Oboh ◽  
Sunday I. Oyeleye ◽  
Tosin A. Olasehinde
Keyword(s):  
Vitamin C ◽  
Glycemic Index ◽  
Musa Acuminata ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Inhibitory Effects ◽  
Cavendish Banana ◽  
Significant Difference ◽  
Better Than

Background. This study sought to investigate the antioxidant and antihyperglycemic properties ofMusa sapientum(Latundan banana) (MSL),Musa acuminata(Cavendish banana) (MAC), andMusa acuminate(Red Dacca) (MAR).Materials and Methods.The sugar, starch, amylose, and amylopectin contents and glycemic index (GI) of the three banana cultivars were determined. Furthermore, total phenol and vitamin C contents andα-amylase andα-glucosidase inhibitory effects of banana samples were also determined.Results. MAC and MAR had the highest starch, amylose, and amylopectin contents and estimated glycemic index (eGI) with no significant different while MSL had the lowest. Furthermore, MAR (1.07 mg GAE/g) had a higher total phenol content than MAC (0.94 mg GAE/g) and MSL (0.96 mg GAE/g), while there was no significant difference in the vitamin C content. Furthermore, MAR had the highestα-amylase (IC50= 3.95 mg/mL) inhibitory activity while MAC had the least (IC50= 4.27 mg/mL). Moreover, MAC and MAR inhibited glucosidase activity better than MSL (IC503.47 mg/mL).Conclusion. The low sugar, GI, amylose, and amylopectin contents of the three banana cultivars as well as theirα-amylase andα-glucosidase inhibitory activities could be possible mechanisms and justification for their recommendation in the management of type-2 diabetes.

scholarly journals Interaction of Some Commercial Teas with Some Carbohydrate Metabolizing Enzymes Linked with Type-2 Diabetes: A Dietary Intervention in the Prevention of Type-2 Diabetes

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Ganiyu Oboh ◽  
Omodesola O. Ogunruku ◽  
Funke O. Ogidiolu ◽  
Adedayo O. Ademiluyi ◽  
Bukola C. Adedayo ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Ascorbic Acid ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Inhibitory Effect ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Reducing Ability ◽  
Significant Difference

This study is aimed at assessing the inhibitory effect of teas on key enzymes (α-amylase andα-glucosidase) linked with type-2 diabetes and their antioxidant properties. Four samples of three brands were used; infusions of green tea (GT), 2 brands of black tea (BT), and a formulated herbal preparation for diabetes (ADT) (white tea,Radix Puerariae,Radix ophiopogonis, hawthorn berry, Chinese yam, and fragrant Solomon seal rhizome) were prepared and subsequently analyzed for their total phenol, ascorbic acid contents, antioxidant properties (2,2-Azizobis (3-Ethylbenzo-Thiazoline~6-sulfonate) “ABTS” scavenging ability and ferric reducing antioxidant property), and inhibition of pancreatic-α-amylase and intestinal-α-glucosidasein vitro. The study revealed that GT had the highest total phenol content, ascorbic acid content, ABTS* scavenging ability, and ferric reducing ability. Furthermore, all the teas inhibited Fe2+and sodium nitroprusside induced lipid peroxidation in pancreas, with GT having the highest inhibitory effect. Conversely, there was no significant difference (P>0.05) in the inhibitory effects of the teas onα-amylase andα-glucosidase. The antidiabetic property of the teas could be attributed to their inhibitory effect on carbohydrate hydrolyzing enzymes implicated in diabetes and their antioxidant activities.

scholarly journals Total phenol content of different varieties of brinjal (Solanum melongena L.) and potato (Solanum tuberosum L.) growing in Bangladesh

2013 ◽  
Vol 42 (1) ◽  
pp. 175-177
Author(s):  
Nazma Shaheen ◽  
Ali Abbas Mohammad Kurshed ◽  
Kazi Muhammad Rezaul Karim ◽  
Md Mohiduzzaman ◽  
Cadi Parvin Banu ◽  
...  
Keyword(s):  
Solanum Tuberosum ◽  
Solanum Tuberosum L ◽  
Solanum Melongena ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Fresh Weight ◽  
Dietary Antioxidant ◽  
Significant Difference ◽  
High Yielding Varieties

The total phenol content (TPC) of different varieties of Solanum melongena L. varied from 3.16 ± 0.04 - 7.86 ± 0.33 mg GAE/g of fresh weight (FW). It also revealed that all varieties of Solanum tuberosum L. with peel contained higher TPC than without peel. Comparison between mean TPC of different varieties Solanum tuberosum L. with and without peel on FW basis by independent sample the t-test showed a significant difference (p = 0.003) in TPC. Findings of present study indicate that BARI Begun-8, high yielding varieties of Solanum melongena and Solanum tuberosum with peel are good sources of polyphenols and therefore may contribute as a source of dietary antioxidant. DOI: http://dx.doi.org/10.3329/bjb.v42i1.15909 Bangladesh J. Bot. 42(1): 175-177, 2013 (June)

scholarly journals Sensory and antioxidant evaluation of functional drinks based on Cardamom rhizomes (Amomum cardamomum willd.)

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2169-2175
Author(s):  
H. Winarsi ◽  
I. Nuraeni ◽  
A. Roselina ◽  
Andreas A.
Keyword(s):  
Vitamin C ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
C Protein ◽  
Antioxidant Evaluation ◽  
Warm Sensation ◽  
Hedonic Scale ◽  
Functional Drink ◽  
Sensory Tests

The study aimed to obtain a functional drink formula from the cardamom rhizomes (FdCarrhi) in terms of total phenol content and its vitamin C. A total of five formulations of drinks containing cardamom rhizomes and other spices have been made by boiling all ingredients and leaving excess liquid reaching 30-35%. Sensory tests performed include color, taste, flavor, spiciness, aftertaste, and warm sensation. The panelists consisted of 55 people who were not trained, on a 1-5 hedonic scale; dislike extremely to like extremely. The total phenol, vitamin C, protein, fat, ash, water and carbohydrates of the preferred formula have been determined. The selected formula drink composed of 2.12% cardamom rhizomes, various spices, and water. The color, taste, flavor, spiciness, and aftertaste ranged from like-moderately to like-extremely, while warm-sensation ranged from neutral to like-moderately. The content of total phenols was 498.8 ppm and vitamin C is 36 mg/100 g. Fd-Carrhi rich in antioxidants.

scholarly journals Effect of Vitamin C as an Adjunct in Nonsurgical Periodontal Therapy in Uncontrolled Type 2 Diabetes Mellitus Patients

2019 ◽  
Vol 13 (03) ◽  
pp. 444-449 ◽  
Author(s):  
Piyapat Kunsongkeit ◽  
Nis Okuma ◽  
Supanee Rassameemasmaung ◽  
Pechngam Chaivanit
Keyword(s):  
Diabetes Mellitus ◽  
Type 2 Diabetes ◽  
Type 2 Diabetes Mellitus ◽  
Vitamin C ◽  
Test Group ◽  
Post Treatment ◽  
Periodontal Therapy ◽  
Plasma Vitamin ◽  
Significant Difference

Abstract Objective The main purpose of this article is to evaluate periodontal parameters of chronic periodontitis patients with uncontrolled type 2 diabetes mellitus after initial periodontal therapy plus vitamin C. Materials and Methods A double-blind, placebo-controlled, clinical trial was conducted. Subjects received initial periodontal therapy plus 500 mg/day vitamin C for 2 months (n = 15) or placebo (n = 16). Fasting blood sugar (FBS), hemoglobin A1c (HbA1C), and plasma vitamin C level were assessed at baseline and 2 months post-treatment. Plaque Index, Sulcus Bleeding Index, Gingival Index, pocket depth, and clinical attachment level were measured at baseline, 1 month, and 2 months post-treatment. Results Almost all subjects had low level of plasma vitamin C at baseline. In the test group, plasma vitamin C was significantly increased to an adequate level at the end of 2 months. After periodontal treatment, FBS and HbA1c were not significantly different compared with baseline in the test group. In the control group, FBS was significantly decreased from baseline. However, no significant difference between groups was found either in FBS or HbA1c. All periodontal parameters were significantly improved from baseline in both groups. However, no significant difference was found between groups. Conclusion Supplementation of 500 mg/day vitamin C did not give an additional benefit in promoting periodontal status in periodontitis patients with uncontrolled type 2 diabetes mellitus.

Effervescent formulation based on variation of nanocapsules matrix type and roselle (Hibiscus sabdariffa) nanocapsules percentage

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 53-59
Author(s):  
I.S.M. Purbowati ◽  
A. Maksum ◽  
R. Anggriawan
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Bioactive Compound ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Arabic Gum ◽  
Matrix Type ◽  
Unique Effect ◽  
The Matrix ◽  
Physical And Chemical

Roselle flowers are usually consumed in the form of fresh steeping. To increase the flexibility of using roselle, effervescent roselle-based products are made which of course more practical, efficient and attractive. Unfortunately, the bioactive compound in roselle extracts is not stable to environmental influences so nanoencapsulation technology needs to be done. The encapsulation matrix type gives a unique effect on each core. The purposes of this study were to determine the effects of variation in the matrix types and percentage of roselle nanocapsules on the physical and chemical effervescent properties. The research design used in this study was a Complete Random Design with 2 factors and 3 replications. The first factor comprised matrix types (A): maltodextrin (A1) and Arabic gum (A2). The second factor was roselle nanocapsule percentages (B): 10% (B1), 15% (B2) and 20% (B3). Observed variables in this study were total phenol, anthocyanin, vitamin C, antioxidant activity and dissolving time. The Arabic gum nano encapsulated matrix type gave a better value of Vitamin C, antioxidant activity and dissolving time than maltodextrin, namely 0.149±0.049 µg/3 g, 34.02±4.52%, 2.93±0.80 mins. The percentage of roselle nanocapsules by 20% gave the highest vitamin C value, namely 0.188±0.032 µg /3 g. The best treatment combination was obtained from the treatment (A2B3) Arabic gum nanocapsules using the third percentage (20%) with the characteristics: total phenol content 4.17 µg /3 g, anthocyanin 0.070 µg /3 g, vitamin C 0.188 µg /3 g when it dissolves in 1.25 mins.

Total phenol, total flavonoid and ascorbic acid content of Iranian commercial orange juice

2021 ◽  
Author(s):  
Hoda Ashari ◽  
Naficeh Sadeghi ◽  
Mohammad Reza Oveisi ◽  
Mannan Hajimahmoodi
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Acid Content ◽  
Orange Juice ◽  
Ascorbic Acid Content ◽  
Total Phenol ◽  
Spectrometric Method ◽  
Total Phenols ◽  
Significant Difference ◽  
Gallic Acid Equivalent

This study was designed to measure and compare the total phenols, flavonoids and vitamin C contents in four orange juice brands which are commercially available in Iran. Total phenols, flavonoids and ascorbic acid content of 100 samples from four different commercial brands were evaluated by the spectrometric method. The concentration of total phenol in commercial orange juice samples was between 28.39 and 114.20 mg gallic acid equivalent per liter (mg GAE/L). The measured range of total flavonoids was from 12.53 to 32.62 mg quercetin equivalent per liter (mg QE/L) and the content of ascorbic acid in the samples was between 29.95 and 93.08 mg/L. The results showed a significant difference between the four brand`s total phenols, flavonoids and vitamin C level (P< 0.05). According to the found variation among different studied brands, setting a determined amount for the measured parameters is suggested.

scholarly journals Formulation of Indonesian traditional functional drink wedang empon based on Zingiberaceae rhizomes mixed with fruits

2021 ◽  
Vol 913 (1) ◽  
pp. 012028
Author(s):  
D Fitriarni ◽  
Martanto ◽  
E. E. Rifkowaty
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Test Results ◽  
Phenol Content ◽  
Product Analysis ◽  
Yield Value ◽  
Functional Drink ◽  
Unpleasant Smell

Abstract Wedang empon is a rhizome-based drink, one of the most popular functional drinks in Indonesia. This drink is consumed as a drink that is believed to increase the body's immunity and maintain a healthy body. This is due to the potential content of secondary metabolites contained in it. The purpose of this study was to combine empon-based drinks with several types of fruit and flower extracts. The development of this empon-based drink was carried out to provide variations in taste, aroma, and color as well as its nutritional content. Therefore, in this study, wedang empon drink which has been combined with several fruits and flowers was analyzed for product quality with several parameters such as phenol content, vitamin C, and product hedonic tests to find out how consumers respond to the resulting product. In this study, an analysis of the moisture content of the dried product was also carried out to ensure that the water content was within the permissible limits. The research started from material preparation, formulation, characterization and product analysis. Based on the results of the analysis, it was found that in general the yield value of the water content was less than 10%. Overall, the total phenol content of all treatments ranged from 14.75-43.32 mg GAE 100 g-1 and the highest total phenol content was detected in the combination of rosella with wedang empon ingredients. The amount of vitamin C ranged from 42.1013-107 mg/100 g and samples of wedang empon mixed with lakum were the highest. Hedonic test results ranged from 63.556 to 90.667, taste ranged from 63.556 to 90.667, aroma number ranged from 67.11 to 79.556, then color ranged from 70.222 to 84,889. This means that there are differences in the effect of adding different ingredients to the taste of wedang empon. By mixing the rhizome drink with fruit and flower extract will help improve the sensory properties of the drink so that this drink can be more accepted by many consumers of all ages or for those who don't even like the unpleasant smell of wedang empon drinks.

scholarly journals PERBANDINGAN AKTIVITAS ANTIOKSIDAN JAHE EMPRIT (Zingiber officinale var Amarum) DAN JAHE MERAH (Zingiber officinale var Rubrum) DALAM SEDIAAN CAIR BERBASIS BAWANG PUTIH DAN KORELASINYA DENGAN KADAR FENOL DAN VITAMIN C

2019 ◽  
Vol 6 (1) ◽  
pp. 315-324
Author(s):  
Ike Yulia Wiendarlina ◽  
Runi Sukaesih
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Allium Sativum ◽  
Antioxidant Properties ◽  
Zingiber Officinale ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Red Ginger ◽  
Gallic Acid Equivalent

Garlic (Allium sativum L.), ginger emprit (Zingiber officinale var Amarum) and red ginger (Zingiber officinale var Rubrum) contain active compounds from the phenol group which have antioxidant properties. This study aims to determine the ratio of antioxidant activity of red ginger and ginger in garlic-based liquid preparations using DPPH reagent (1.1 diphenyl-2 picrylhydrazyl) and determine its correlation with total phenol and vitamin C levels contained in both liquid preparations. Total phenol content was determined by reacting folin-ciocalteu and vitamin C levels were determined by titrimetric method. Total phenol levels are expressed as mg GAE (Gallic Acid Equivalent) per gram of preparation, antioxidant activity is expressed as IC50 (µg / mL), and vitamin C is expressed as percent (%). The results show that total phenol content of emprit and red ginger in garlic-based preparation were 80,296 mgGAE / g preparations and 159,164 mgGAE / g preparations respectively, antioxidant activity (IC50) for each preparation were 3,310 µg / mL and 2,075 µg / mL respectively and the vitamin C level were 4.338% and 6.372%. Correlation test showed the very strong and significant correlation existed between antioxidant activity and the total phenol levels in both emprit and red ginger-garlic preparation but no significant correlation detected between antioxidant activity and vitamin C levels of both preparations.

scholarly journals Ripening Efficacy of Kamias Fruit (Averroah Billimbi) for Cavendish Banana (Musa acuminata)

2020 ◽  
Author(s):  
Joseph Dave Pregoner ◽  
Jake Condez ◽  
Minlyn Duhig ◽  
James Gallera ◽  
Francis Cofreros ◽  
...  
Keyword(s):  
Experimental Research ◽  
Calcium Carbide ◽  
Titratable Acidity ◽  
Positive Control ◽  
Reducing Sugar ◽  
Musa Acuminata ◽  
Local Market ◽  
Fruit Extract ◽  
Cavendish Banana ◽  
Significant Difference

This paper aims determine the efficacy of Kamias (Averrhoa bilimbi) fruit as a ripening agent for Cavendish banana (Musa acuminata). A quantitative experimental research design was employed in the study. Unripe Cavendish bananas and Kamias fruits were procured from the local market and the fruits were extracted to three different concentrations. Calcium carbide was used as positive control. Six bunches of unripe bananas were allowed to ripe and labeled according to the type of treatment. Ripe bananas were then subjected to sensory evaluation, titratable acidity and Benedict&rsquo;s tests. Results showed that the use of Kamias fruit allowed ripening of banana for 76 hours while a 25-75% concentration of Kamias fruit extract allowed ripening for 76-96 hours. The bananas treated with Kamias Extract 75% had the highest level of acceptability and titratable acidity while the bananas treated with Kamias fruit had the highest level of reducing sugar. One-Way MANOVA reported that there is a significant difference in the duration of ripening, level of acceptability, titratable acidity and level of reducing sugar when treated with various ripening agents (p&lt;0.05).

scholarly journals PENGARUH PEMBERIAN EKSTRAK KULIT PISANG KEPOK (Musa acuminata) TERHADAP PENURUNAN KADAR MALONDIALDEHID (MDA) PARU MENCIT JANTAN (Mus musculus) YANG DIPAPAR ASAP ROKOK

2020 ◽  
Vol 8 (2) ◽  
pp. 123
Author(s):  
Sapna Kurnia Dewi ◽  
Widya Paramitha Lokapirnasari ◽  
Dewa Ketut Meles ◽  
Imam Mustofa ◽  
Maslichah Mafruchati ◽  
...  
Keyword(s):  
Vitamin C ◽  
Cigarette Smoke ◽  
Mus Musculus ◽  
Musa Acuminata ◽  
Banana Peel ◽  
Male Mice ◽  
Significant Difference ◽  
Per Oral ◽  
One Way Anova ◽  
Peel Extract

This research aimed to determine the effect of kepok banana peel extract (Musa acuminata) given by per oral in decreasing levels of malondialdehyde (MDA) in lung of male mice (Mus musculus) which was exposed to cigarette smoke. The 24 experimental male mice were divided into 6 groups. The therapy was given for 14 days, all mice were sacrificed and lung MDA level were examined with thiobarbituricacid (TBA) methods. The result of the data analysis test using one-way ANOVA (Analysis of Variance) showed that there were significant differences between the group of animals that exposed to cigarette smoke ( = 840.50± 186.47 nmol / g) and the group of animals that were given with extract of kepok banana peel 56 mg / kg bw  ( = 6471.25 ± 69.25 nmol/g). Besides that, there was an significant difference between the groups of animals that were exposed cigarette smoke ( = 840.50± 186.47 nmol / g) with the group of animals that were given with vitamin C 260 mg/kg bw ( = 555.25± 61.16 nmol / g). It could be concluded that extract of kepok banana peel and vitamin C could decrease MDA levels in lung of male mice which was exposed cigarette smoke. The increased therapy dose gave affect in lowering levels of malondialdehyde in lung.

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