scholarly journals Quality Characteristics and Antioxidant Activity of Yogurt Containing Raw Omija and Sugared Omija during Storage

2020 ◽  
Vol 2020 ◽  
pp. 1-7
Author(s):  
Won-Young Cho ◽  
Sung-Hyun Hwa ◽  
Fengqi Yang ◽  
Chi-Ho Lee
Keyword(s):  
Antioxidant Activity ◽  
Sensory Evaluation ◽  
Antioxidant Properties ◽  
Storage Period ◽  
Titratable Acidity ◽  
Quality Characteristics ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Chelating Activity ◽  
Dpph Activity

This study was conducted to determine the quality characteristics and antioxidant properties of yogurt containing omija extract (control, raw omija, and sugared omija) stored at 4°C for 14 days. The pH of all groups decreased, while the titratable acidity increased as the storage period increased. The viscosity of the sugared omija sample was high, while in the syneresis test, the sugared omija sample showed a low value. The total polyphenol content was the highest in the raw omija sample on day 0. DPPH activity was the highest in the raw omija sample for all storage periods; this sample also showed high Fe2+ chelating activity, which did not significantly differ from the sugared omija sample. In sensory evaluation, the sugared omija sample showed the highest overall score. Based on these results, it can be concluded that yogurt containing sugared omija shows improved quality and antioxidant activity.

scholarly journals Changes of antioxidant activity and active compounds content in selected teas

2020 ◽  
Vol 8 (1) ◽  
pp. 91-97
Author(s):  
Barbara Kolodziej ◽  
Sugier Danuta ◽  
Luchowska Katarzyna
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Ferric Ions ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Tea Infusions ◽  
Anti Oxidant ◽  
Brewing Time

Our study tested 45 tea infusions classified into five groups (white, green, red, black, and other teas) for the content of total polyphenols and flavonoids, as well as antioxidant properties, by the FRAP and DPPH methods. We examined these parameters after prolongation of the brewing time from 10 to 30 min and overnight storage. The results showed that the capacity of the teas to bind free radicals was differentiated and the amount of anti-oxidant compounds depended on their nature. In terms of antioxidant activity and total polyphenol content, the tested tea types were ranked in the following order: white > green > black > red > other teas (yerba mate > rooibos). Our experiment demonstrated a positive correlation between the polyphenol content and antioxidant activity of the analyzed teas. Also, the DPPH antiradical efficiency was comparable to their ability to reduce ferric ions. The extended brewing time had a significant effect on the antioxidant activity of the infusions and the polyphenolic compounds analyzed therein. In contrast, storage of the infusions for 24 h at room temperature changed their antioxidant activity and affected the total polyphenol content.

scholarly journals In vitro antioxidant activity of honeydew and multifloral types of honey from Serbia

2013 ◽  
pp. 269-277 ◽  
Author(s):  
Zoran Maksimovic ◽  
Nebojsa Nedic
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Geographic Origin ◽  
Radical Scavenging ◽  
Colour Intensity ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Antioxidant Power ◽  
Total Polyphenol Content ◽  
Ferric Reducing Antioxidant Power

Antioxidant properties of fifteen multifloral and honeydew types of honey from Serbia were assessed by determination of ferric-reducing antioxidant power (FRAP assay) and 2,2- diphenyl-1-picrylhydrazyl free radical scavenging ability (DPPH assay), with respect to their total polyphenol content and colour intensity. The results of this study showed that total polyphenol content, antioxidant activity and colour intensity varied widely among different samples, even within the same type of honey. All investigated parameters were strongly dependent on geographic origin of samples, further emphasizing the importance of their detailed chemical characterisation. In general, polyphenolic content in investigated samples of honey, expressed as catechin equivalents, ranged from 480.2 to 1861.1 mg/kg. The ferric-reducing antioxidant power of honey tended to be lower in brighter and higher in darker samples, varying between 489.6 and 3089.8 ?mol Fe(II) per 100 g of honey. The correlation between the colour and antioxidant activity never reached statistical significance in the case of honeydew type of honey, which was opposed to a trend observed in the case of multifloral honey.

scholarly journals Implementation of chemometric techniques for evaluation of antioxidant properties of Camellia sinensis extracts

2014 ◽  
Vol 12 (6) ◽  
pp. 700-710 ◽  
Author(s):  
Joanna Ronowicz ◽  
Bogumiła Kupcewicz ◽  
Elżbieta Budzisz
Keyword(s):  
Antioxidant Activity ◽  
Camellia Sinensis ◽  
Antioxidant Properties ◽  
Cation Radical ◽  
Polyphenol Content ◽  
Data Set ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Radical Method ◽  
Chemometric Techniques

AbstractIn this study, antioxidant properties of commercial green teas and dietary supplements containing Camellia sinensis extracts were evaluated. Extracts were examined using two antioxidant assays (DPPH· radical method and ABTS·+ cation radical method). A Folin-Ciocalteu assay was used to evaluate the total polyphenol content in the extracts. In order to compare and characterize the investigated Camellia sinensis extracts, chemometric techniques based on fingerprint chromatograms, antioxidant activity and total polyphenol content were applied. Application of chemometric methods allowed for reduction of multidimensionality of the data set and grouped the samples into differentiable clusters. The relationship between the antioxidant activity and total polyphenol content was also assessed. The results indicated that extracts with the higher polyphenolic content exhibited the stronger antiradical activity against both DPPH· radicals and ABTS·+ cation radicals. The multivariate calibration technique (such as a tree regression algorithm) can be a useful tool for rapid determining the antioxidant activity of a herbal product based on its fingerprint chromatogram

scholarly journals Antioxidant potential of spinach, peas and sweet corn in relation to freezing period

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 613-618 ◽  
Author(s):  
D. Bajčan ◽  
J. Tomáš ◽  
G. Uhlířová ◽  
J. Árvay ◽  
P. Trebichalský ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sweet Corn ◽  
Storage Period ◽  
Entire Period ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Freezing Period ◽  
Colorimetric Methods

We evaluated changes in the content of total polyphenols and antioxidant activity of frozen spinach, peas, and sweet corn in relation to the storage period. Total polyphenol content and antioxidant activity in analysed samples were determined by colorimetric methods. Both parameters were analysed in frozen samples monthly and the changes were monitored during storage in a freezing box at a temperature of –18°C for 10 months. Freezing had a different influence on the levels of total polyphenol content and antioxidant activity in individual analysed samples. The greatest decrease in antioxidant activity during the entire period of freezing was recorded in spinach (79.4%), while the lowest decrease was observed in peas (26.8%). A relatively significant decrease in antioxidant activity was also found in sweet corn (62.7%). On the contrary, the greatest decrease of total polyphenol content throughout the period of freezing was found in peas (62.0%), and lowest decrease was recorded in sweet corn (only 5.0%). The total polyphenol content in spinach decreased by 43.1% after 10 months of storage.

scholarly journals Vineyard performance and fruit quality of some interspecific grapevine cultivars in cool climate conditions

2015 ◽  
Vol 27 (1) ◽  
pp. 21-31 ◽  
Author(s):  
Maciej Gąstoł
Keyword(s):  
Antioxidant Activity ◽  
Titratable Acidity ◽  
Vegetation Period ◽  
Climatic Conditions ◽  
Soluble Solids ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Climate Conditions ◽  
Total Polyphenol Content ◽  
Cool Climate

Abstract A study of 13 grapevine cultivars was carried out in a vineyard located near Krakow (Poland) in order to identify the most suitable grapevine cultivars for cool climate regions. The vines’ vigour, yield and the yield efficiency index were studied in the years 2010-2013. The grapes were analysed to determine soluble solids content (SSC), titratable acidity, total polyphenol content (TPC) as well as fruit antioxidant activity (FRAP). Moreover, organic acid concentrations (tartaric, malic, citric and ascorbic) were ascertained. Significant fluctuations in yield and quality were caused by variable climatic conditions during the vegetation period, especially before the vintage. SSC varied from 15.7°Brix (‘Swenson Red’) to 20.8°Brix (‘Frontenac’). The highest sugar:acid ratio was measured for ‘Regent’ as well as for ‘Hibernal’ and ‘Muskat Odesskij’ among white grapes. The lowest concentration of tartaric acid was measured for ‘Frontenac’ (1.03 g L-1) as well as ‘Jutrzenka’ (1.76 g L-1). The latter cultivar tended to accumulate one of the highest amounts of malic and citric acid. The highest total polyphenol content along with outstanding antioxidant activity was measured for the following red cultivars: ‘Frontenac’, ‘Leon Millot’ and ‘Marechal Foch’. The most promising cultivars were ‘Seyval Blanc’, ‘Aurora’ and ‘Regent’, which performed well in terms of their moderate vigour, increased fruitfulness and consistently higher yields.

scholarly journals Studies on Polyphenol Content, Flavonoid Content and Antioxidant Activity of Graviola Tea pulp (Annona muricata L.) from Tien Giang Province, Vietnam

2020 ◽  
Vol 32 (12) ◽  
pp. 3075-3078
Author(s):  
Tran Thi Yen Nhi ◽  
Vo Tan Thanh ◽  
Nguyen Phu Thuong Nhan ◽  
Nguyen Ngoc Quy ◽  
Nguyen Thi Mong Tho ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sensory Evaluation ◽  
Ethanol Extract ◽  
New Product ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Colour Space ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Phenolic And Flavonoid

Tea is the most commonly consumed beverage worldwide due to promote health and prevention of some human diseases. Soursop tea pulp is one of a new product focused on the values of total ascorbic acid (TAA), total polyphenol content (TPC) and total flavonoid content (TFC). A study using DPPH and ABTS method to detect the maximum of active ingredients in tea simultaneously. Different pulp tea samples with varying dates of production checked for TAA, TPC, TFC, antioxidation and sensory evaluation. There is a difference in TAA between sample (1) and (4), achieved 7.43 ± 0.04 mg/g DM and 12.21 ± 0.04 mg/g DM, respectively. TFC content ranged between 0.13 and 0.18. The phenolics group in tea is high and there are differences between the 3 recent production samples with (1): 3.81 mg QC/g DM fluctuation. In sample 1, the antioxidant activity of the ethanol extract of Soursop was correlated with total phenolic and flavonoid content with values IC50 of 0.26 mgAA/g DM, 2.61 mgAA/g DM for DPPH and ABTS scavenging activity, respectively. Moreover, the Lab* colour space of the soursop tea is measured in the dark area, the L* difference achieved at 30.82 ± 1.24 (2) lowest and the highest 37.42 ± 4.77 (1). Consumer sensory evaluation is performed with results based on a 5-point scale describing: flavour, aroma, colour and favourite.

Study of the quality and antioxidant properties of tomatoes (Solanum lycopersicum L.) under different postharvest and dehydration conditions

2020 ◽  
Vol 13 (9) ◽  
Author(s):  
María Lorena Luna-Guevara ◽  
Teresita González-Sánchez ◽  
Adriana Delgado-Alvarado ◽  
María Elena Ramos-Cassellis ◽  
José Guillermo Pérez-Luna ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rural Communities ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Tomato Fruits ◽  
Solanum Lycopersicum L ◽  
Storage Temperatures

Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characteristics pH, titratable acidity, soluble solids (°Bx) and color parameters (L*, a* and b*), were evaluated. The lycopene, carotenoids and antioxidant activity percentages retention of tomatoes fruits stored at 7 and 22 ° C for 5 days and subjected to SD (Temperature (T) of 67 °C and luminescence of 685 lum/sqf) and CD (T 70 °C, flow rates 0.5, 1.0 and 1.5 m/s), were analyzed. Results: The fruits reached humidities of 17 and 15% for SD and CD. The parameters pH, °Bx, L*, a*, b* were highest with 22°C and CD (1.5 m/s). The value of the carotenoids was higher in fruits stored at 7 ° C and subjected to CD (1.0 and 1.5 m/s) and SD with values of 83.85, 85.98 and 99.43%, respectively. The CD (0.5 m/s) and SD improved lycopene (94.37 and 95.14%) and the antioxidant activity with values of 73.06 and 97.21%. Implications: The application of solar dehydration depends on luminescence condition; however, it is inexpensive and environmentally friendly alternative. Conclusions: The results derived in a viable alternative for the conservation and commercialization of tomato fruits in rural communities

Effects of Greek Pomegranate Extracts in the Antioxidant Properties and Storage Stability of Kefir

2019 ◽  
Vol 15 (4) ◽  
pp. 437-441 ◽  
Author(s):  
Vasiliki Lagouri ◽  
Georgia Dimitreli ◽  
Aikatarini Kouvatsi
Keyword(s):  
Antioxidant Activity ◽  
Dairy Products ◽  
Storage Time ◽  
Storage Stability ◽  
Flow Behavior ◽  
Antioxidant Properties ◽  
Flow Behavior Index ◽  
Ph Values ◽  
Dpph Activity ◽  
Behavior Index

Background: Oxidation reactions are known to shorten the shelf life and cause damage to foods rich in fat, such as dairy products. One way to limit oxidation and increase the shelf life of fermented dairy products is to use natural antioxidants. The aim of this study was to examine the effect of adding pomegranate extracts in the antioxidant properties, rheological characteristics and the storage stability of the fermented product of kefir. Methods: The Pomegranate Juice (PGJ) and Peel Extracts (PGPE) (5%, 10% w/v) were added to kefir and the antioxidant properties were evaluated by using the methods of radical scavenging activity (DPPH) and Ferric Reducing Antioxidant Power Activity (FRAP). Spectrophotometric and instrumental methods were used to determine the Total Phenols (TPs), pH values, viscosity and flow behavioral index values of enriched with pomegranate kefir samples. The same properties were tested when kefir samples stored at 4°C for 7, 14, 21 and 28 days. Results: The addition of PGJ and PGPE results in an increase in the antioxidant activity (DPPH, FRAP) and total phenol content (TPs) of kefir samples. Increasing the concentration of the added PGJ and PGPE, results in an increase in the TP content and the DPPH activity of kefir. As far as the storage time is concerned, the results showed an increase in the amount of TP at 7th day and a reduction in the DPPH activity in the 14th day of storage. In contrary to the DPPH method, the increase in storage time has resulted in a reduction in antioxidant activity by the FRAP method. The addition of PGJ and PGPE in kefir results in a decrease in pH values while the pH of kefir samples increased during storage at 4°C for 28 days. The addition of PGJ and PGPE to kefir samples results to a decrease in viscosity and an increase in the flow behavior index. Increasing storage time results in increased flow behavior index of kefir samples. Conclusion: The addition of PGJ and PGPE increased the antioxidant activity and total phenols of the kefir product and preserved its properties during the total storage time of 28 days at 4°C.

scholarly journals Evaluation of fermented tea (kombucha) quality

2020 ◽  
Vol 26 (4) ◽  
Author(s):  
Vanesa Šliažaitė ◽  
Aurelija Paulauskienė ◽  
Aurimas Krasauskas
Keyword(s):  
Antioxidant Activity ◽  
Acetic Acid ◽  
Sensory Evaluation ◽  
Total Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Soluble Solids Content ◽  
Fermentation Conditions ◽  
Solids Content

The research was done at Aleksandras Stulginskis University (Vytautas Magnus University Agriculture Academy since 2019) in 2017–2018. The research object was kombucha beverage brewed from Camellia sinensis L. black, green, oolong, pu-erh tea and fermented for 9 and 22 days by microorganisms at different room lighting conditions. The soluble solids content, active acidity and titratable acidity were determined in teas fermented for 22 days. The total amount of phenolics compounds, antioxidant activity, yeast colonies and sensory evaluation of tea were determined in teas fermented for 9 days. The research results showed that the quality of fermented tea was dependent on the tea species, but fermentation conditions were not essential. During the fermentation the soluble solids content of tea decreased by an average of 0.60% and the content of acetic acid increased by 0.34%. The highest content of acetic acid was found on the 22nd day of fermentation in all species of teas. The active acidity (pH) of all investigated species of teas decreased significantly during the fermentation process. The total content of phenolic compunds in all species of teas during the fermentation increased from 20 to 57% regardless of fermentation conditions. The highest content of total phenolic compounds was established in teas fermented for 9 days. The antioxidant activity of teas fermented for 9 days varied depending on the fermentation conditions. For black and green teas fermented in the light the antioxidant activity decreased, for oolong and pu-erh teas fermented in the dark the antioxidant activity increased. The number of yeast colonies increased in all tea samples during the fermentation. The best taste was fixed for pu-erh tea, which scored the highest (11.4) in sensory evaluation.

scholarly journals Wines with Increased Lignan Content by the Addition of Lignan Extracts

2016 ◽  
Vol 34 (No. 5) ◽  
pp. 439-444 ◽  
Author(s):  
Balík Josef ◽  
Híc Pavel ◽  
Kulichová Jana ◽  
Novotná Pavla ◽  
Tříska Jan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Storage Time ◽  
Red Wine ◽  
White Wine ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Ethanol Extracts ◽  
One Year ◽  
And Storage

Red and white wines [Grüner Veltliner white wine and Blue Limberger (Blaufränkisch) red wine (vintage 2013)] were enriched with lignan hydroxymatairesinol originated from spruce knots. These spruce knots with removed resin were extracted with ethyl alcohol of agricultural origin. Ethanol extracts of lignans were then used to enrich wine sorts. Enriched wines were stored for 13 months. At 2, 6, and 13 months, samples were taken and subjected to a variety of analyses and sensory evaluations. Analyses included 7-hydroxymatairesinol and alpha-conidendrin lignan content, antioxidant activity (as determined by FRAP), total polyphenols, and sensory evaluation. The obtained data were evaluated using the analysis of variance to determine which factors e.g. wine type, quantity of added lignan extracts, additional sugar, method of preservation, and storage time had the most significant influence on lignan content, antioxidant activity and polyphenol content. In all cases the lignan content in the wines was significantly influenced by the addition of lignan extracts. After one year of storage, lignan contents changed only moderately and added lignans were stable in stored wines. Total polyphenol content in wines and the antioxidant activity of wines were significantly influenced by the type of wine (i.e., red or white). The presented method of wine enrichment with lignans opens the door for the production of extra quality wines.

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