scholarly journals Effect of Microwave Roasting and Extraction Solvents on the Bioactive Properties of Coffee Beans

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Ahmad Mohammad Salamatullah ◽  
Khizar Hayat ◽  
Fohad Mabood Husain ◽  
Mohammed Asif Ahmed ◽  
Shaista Arzoo ◽  
...  
Keyword(s):  
Phenolic Compound ◽  
Total Flavonoid ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Microwave Roasting ◽  
Total Polyphenol Content ◽  
Coffee Beans ◽  
Extraction Solvents

Coffee is an intricate mixture of thousands of chemical compounds that are accountable for its flavor and aroma. Roasting is a key step in the processing of coffee beans. This study assessed the effect of microwave roasting (MW) and extraction solvents (ES) on the total polyphenol content, total flavonoid content, and antioxidant activity of coffee beans. The untreated and microwave-roasted (MR) coffee beans showed a total polyphenol content of 40.40 and 35.15 mg GAE/gm DW, respectively, when methanol was used as the solvent for extraction. Similarly, for the untreated coffee beans, the methanol extracted coffee had a significantly ( p < 0.05 ) higher total flavonoid content (39.34 mg CE/g DW) as compared to ethanol (34.82 mg CE/g DW). The obtained IC50 for the untreated and microwave-roasted samples as extracted by methanol were 4.13 and 5.68 mg/mL, respectively, while the IC50 values of untreated and microwave-roasted samples extracted by ethanol were 4.59 and 6.24 mg/mL, respectively. Untreated coffee beans exhibited a higher reducing power (1.237) than that of the microwave-roasted ones (0.839) when extracted with methanol. Chlorogenic acid was the major (2.31–2.68%) phenolic compound found in all the coffee samples whether it was untreated or microwave-roasted. Vanillin demonstrated the lowest (0.118–0.166%) phenolic compound found in the coffee bean samples. These results might be helpful for obtaining the maximum health benefits from coffee.

The content of bioactive compounds and antioxidant activity of garlic (Allium sativum L.)

10.5219/1694 ◽  
2021 ◽  
Vol 15 ◽  
pp. 1104-1111
Author(s):  
Iveta Čičová ◽  
Natália Čeryová ◽  
Marek Šnirc ◽  
Jarmila Horváthová ◽  
Helena Lichtnerová ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Allium Sativum ◽  
Biologically Active ◽  
Total Flavonoid ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Important Place ◽  
Total Polyphenol Content

Garlic (Allium sativum L.) is one of the most commonly grown vegetables and thanks to its sensory properties, it has an important place in numerous world cuisines. Garlic is also known for its health-promoting properties, which are attributed to its chemical composition. The health benefits of garlic depending on the content of biologically active compounds, which vary between cultivars and geographical areas. Seven cultivars of garlic, namely Sukoradsky, Zahorsky, Germidour, Mojmir, Karel IV., Arkus, Makoi, were analyzed in this study. This study aimed to determine the total polyphenol content, total flavonoid content, and antioxidant activity of garlic. Studied characteristics were analyzed by the UV-VIS spectrometry method. Total polyphenol content ranged from 430.26 to 640.04 mg GAE.kg-1 FW. Total flavonoid content ranged from 10.29 to 60.49 mg CE.kg-1 FW. Antioxidant activity measured by ABTS assay ranged from 1.098 to 1.955 mmol TE.kg-1 FW. Antioxidant activity measured by FRAP assay ranged from 0.63 to 1.467 mmol.kg-1 FW. Highest TPC, TFC, and AA were determined in the cultivar Mojmir. The lowest TPC and TFC were determined in the cultivar Zahorsky. The lowest AA was determined in the cultivar Sukoradsky. High positive correlations were determined between individual parameters.

scholarly journals Extraction of Bioactive Compounds from Two Grape Varieties Using Pulsed Electric Field

2016 ◽  
Vol 73 (2) ◽  
pp. 85
Author(s):  
Simona Ioana VICAS ◽  
Livia BANDICI ◽  
Alin Cristian TEUSDEA ◽  
Gheorghe Emil BANDICI
Keyword(s):  
Electric Field ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Total Flavonoid ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Grape Varieties

In this paper, our objective was to investigate extraction efficiency of polyphenols with antioxidant capacity from two varieties of grapes (white-Muscat Ottonel (MO) and red-Pinot Noir (PN)) using pulsed electric field (PEF). Grapes were harvested in the Crisana Santimreu vineyard in 2015. The grapes were declustered and crushed, and have been divided into three parts. A part was treated in PEF, the second one was homogenized, and then was treated in PEF and the last part remained untreated, representing the control samples. The bioactive compounds, like total polyphenol content and total flavonoid content, were determined by the spectrophotometric method. The antioxidant capacity of the samples was determined by three methods (DPPH, FRAPand TEAC). Our results show that the application of PEF to the crushed grapes increases the total polyphenol content 2.28 and 3.15 times and the total flavonoid content 7.17 and 5.29 times for MO and PN, respectively. Also, the antioxidant capacity was significantly increased when it was compared with the control sample. When the treatment in PEF was applied on homogenized grapes both bioactive compounds and antioxidant capacity were significantly increased compared to the samples treated in PEF for crushed grapes. In the present research work, we demonstrated that the application of PEF to two different grape varieties significantly increased the level of total polyphenols and flavonoids and also the antioxidant capacity. The application of PEF to homogenized grapes was more efficient.

scholarly journals Antioxidant Activity, Total Polyphenol, Flavonoid and Tannin Contents of Fermented Green Coffee Beans with Selected Yeasts

Fermentation ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 29 ◽  
Author(s):  
Mesfin Haile ◽  
Won Kang
Keyword(s):  
Antioxidant Activity ◽  
Green Coffee ◽  
Flavonoid Content ◽  
Tannin Content ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Fermentation Time ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
The Mean

We examined the antioxidant activity, total polyphenol content (TPC), total flavonoid content (TFC), total tannin content (TTC) and physical characteristics of green coffee beans fermented with selected yeasts. There was no significant (p > 0.05) interaction effect between yeast-fermented coffee extracts and duration of fermentation on antioxidant activity (oxygen radical absorbance capacity [ORAC] and superoxide dismutase-like [SOD-like] activity). However, the mean of the antioxidant activity (ORAC and SOD-like activity) significantly (p < 0.05) increased in the fermented coffee extracts compared to unfermented coffee. There were significant (p < 0.05) interaction effects between yeast-fermented coffee extracts and duration of fermentation (24 h and 48 h) on the TPC, TFC, TTC and pH of the fermented solution and on the colors of the ground-roasted coffee. The TPC showed a pattern of increase in samples Ferm-1 and Ferm-3 as fermentation time increased from 24 h to 48 h. However, a decreasing TPC trend was observed in Ferm-2 as the number of fermentation hours increased from 24 to 48. The fermented coffee beans had a significantly higher flavonoid content than the unfermented coffee beans, while fermentation significantly decreased the tannin content compared to that in unfermented coffee.

Validation of Spectrophotometric Methods for the Determination of Total Polyphenol and Total Flavonoid Content

2017 ◽  
Vol 100 (6) ◽  
pp. 1795-1803 ◽  
Author(s):  
Petra Matić ◽  
Marija Sabljić ◽  
Lidija Jakobek
Keyword(s):  
Total Flavonoid ◽  
Chlorogenic Acids ◽  
Flavonoid Content ◽  
Polyphenol Content ◽  
Validation Process ◽  
Total Polyphenol ◽  
Spectrophotometric Methods ◽  
Calibration Curves ◽  
Validation Parameters

Abstract The aim of this study was to validate spectrophotometric methods for the measurement of total polyphenol (TP; via the Folin–Ciocalteu method) and total flavonoid (TF) content [via the aluminum chloride (AlCl3) method]. Validation parameters of these methods were determined, including linearity, sensitivity, precision (intra-assay and intermediate), accuracy, LOD, and LOQ. For the validation process, groups of polyphenol standards were used, including phenolic acids (gallic, p-coumaric, caffeic, and chlorogenic acids), flavan-3-ols [(+)-catechin and procyanidins B1 and B2], flavonols (quercetin and quercetin-3-rutinoside), and dihydrochalcones (phloretin and phloretin-2-glucoside). Obtained validation parameters were within acceptable ranges with high determination coefficients, reasonably low LODs and LOQs, and high slopes in the calibration curves for both methods, except for phloretin and phloretin-2-glucoside, for which there were low slopes in the calibration curves for the AlCl3 method. To evaluate differences in polyphenol content, the validated spectrophotometric methods were used to determine TP and TF content in wines (Plavac, Graševina, and Vranac) and juices (blueberry, strawberry, and blackcurrant juice) according to the polyphenol calibration curves. Polyphenol contents were different for both methods in all wines and juices.

scholarly journals HUBUNGAN KANDUNGAN TOTAL POLIFENOL DAN FLAVONOID DENGAN POTENSI ANTIMIKROBA LIMBAH KANGKUNG DAN BAYAM TERHADAP PERTUMBUHAN BAKTERI PENYEBAB INFEKSI NOSOKOMIAL

Media Farmasi ◽  
2021 ◽  
Vol 17 (1) ◽  
pp. 10
Author(s):  
Alfrida Monica Salasa ◽  
St Ratnah
Keyword(s):  
Staphylococcus Aureus ◽  
Organic Waste ◽  
Total Flavonoid ◽  
Diffusion Method ◽  
Total Flavonoids ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Antimicrobial Potential ◽  
Freeze Dryer

Correlation Between Total Polyphenol And Flavonoid Contents With Antimicrobial Potential Of Kale And Spinach Waste Against Bacterial Growth Causing Nosocomial InfectionSpinach and kale are vegetables that are widely consumed by the public. However, parts of the plant that are not consumed are discarded and end up as household organic waste. Therefore, this research aims to determine the total polyphenol and flavonoid levels, as well as the potential of household organic waste as an antimicrobial cause of nosocomial infections. The household organic waste used in this research were untreated and waste parts of kale and spinach, extracted by the extortion method and then dried using a freeze dryer. Furthermore, the total polyphenol content was determined using the Folin-Ciocalteau method, the total flavonoids with AlCl3 reagent, and the antimicrobial potential using the agar diffusion method. The results showed that the total polyphenol content in kale and spinach waste were 4.67 and 3.91 mg GAE / gram extract respectively. Water spinach and spinach waste do not contain flavonoids, meanwhile, kale and spinach waste have antimicrobial potential against Pseudomonas aeruginous and Staphylococcus aureus. The statistical results showed that there was a relationship between the total polyphenol content and the antimicrobial potential of Kale and spinach waste extracts, the higher the concentration of the extract the greater the inhibition against Pseudomonas aeruginous and Staphylococcus aureus.Keywords : Total polyphenols, total flavonoids, antimicrobial potential, organic household waste, nosocomial infections.Bayam dan kangkung merupakan sayuran yang sering dikonsumsi masyarakat namun bagian tanaman yang tidak dikonsumsi dibuang dan berakhir sebagai  limbah rumah tangga organik. Tujuan penelitian ini adalah untuk menentukan kandungan total polifenol dan  total flavonoid,  menentukan potensi limbah rumah tangga organik sebagai antimikroba penyebab infeksi nosocomial serta  menentukan hubungan kandungan total polifenol dan kandungan total plavonoid terhadap potensi antimikroba limbah rumah tangga terhadap pertumbuhan bakteri penyebab nosocomial. Limbah rumah tangga organik yang digunakan adalah bagian kangkung dan bayam yang tidak diolah dan dikonsumsi, diekstraksi dengan metode perasan kemudian dikeringkan dengan menggunakan freeze dryer. Selanjutnya dilakukan uji kandungan total polifenol dengan metode Folin-Ciocalteau dan total flavonoid dengan pereaksi AlCl3, penentuan potensi antimikroba dengan metode difusi agar. Hasil yang diperoleh kandungan total polifenol pada limbah kangkung  sebesar 4,67 mg GAE/gram ekstrak sedangkan untuk Ekstrak limbah Bayam sebesar 3,91 mg GAE/gram ekstrak. Limbah Kangkung dan Bayam tidak mengandung senyawa flavonoid. Limbah Kangkung dan Bayam memiliki potensi antimikroba terhadap Pseudomonas aeruginosae dan Staphylococcus aureus. Hasil uji statistik menunjukkan Terdapat hubungan antara kandungan total polifenol dengan potensi antimikroba ekstrak limbah Kangkung dan Bayam dimana semakin tinggi konsentrasi ekstrak semakin besar daya hambatnya terhadap Pseudomonas aeruginosae dan Staphylococcus aureusKata Kunci : Total polifenol, total flavonoid, potensi antimikroba, limbah rumah tangga organik, infeksi nosokomial.

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