scholarly journals Phenolic content and some physical properties of dried broccoli as affected by drying method

2018 ◽  
Vol 25 (1) ◽  
pp. 76-88 ◽  
Author(s):  
Merve Sılanur Yilmaz ◽  
Özge Şakiyan ◽  
Işıl Barutcu Mazi ◽  
Bekir Gökçen Mazi
Keyword(s):  
Phenolic Content ◽  
Initial Moisture Content ◽  
Microwave Drying ◽  
Convective Drying ◽  
Process Time ◽  
Total Phenolic ◽  
Control Group ◽  
Drying Time ◽  
Phenolic Contents ◽  
Drying Conditions

Broccoli samples ( Brassica oleracea) with an initial moisture content of 82.87% (wb) were dried using microwave technology (18, 36, and 54 W/g). Convective drying was used as a control group. The dependent variables investigated in the study were phenolic content, color, rehydration capacity, and microstructure of broccoli samples. Moreover, the best fitting thin layer model to the experimental moisture ratio was determined. The phenolic contents were found as 892.4, 740.6, and 759.8 mg gallic acid/100 g dry matter for fresh, convective dried, and microwave (MW) dried at 54 W/g broccoli samples, respectively. The total phenolic content of samples dried at 54 W/g was closest to fresh samples compared to other MW power intensities and convective drying. A similar result was obtained for color values too. L*, a*, and b* of microwave-dried samples at 54 W/g were comparable to fresh broccoli. Another important result obtained from the study was the insignificant effect of drying conditions on rehydration capacity. In addition, it was found that microwave power had a positive effect on drying time; as the microwave powers applied were compared, the shortest drying time was reached at 54 W/g. When the process durations of microwave drying and convective drying were compared, it can be reported that a much lower process time for microwave drying was obtained with respect to convective drying. Drying in microwave oven has reduced the drying time by 49–52%. In the light of the results obtained, it may be declared that it is possible to produce high-quality dried broccoli samples in a very short time by using microwave drying at 54 W/g.

scholarly journals Drying of Phyla nodiflora Leaves: Antioxidant Activity, Volatile and Phytosterol Content, Energy Consumption, and Quality Studies

Processes ◽  
2019 ◽  
Vol 7 (4) ◽  
pp. 210 ◽  
Author(s):  
Lisa Yen Wen Chua ◽  
Bee Lin Chua ◽  
Adam Figiel ◽  
Chien Hwa Chong ◽  
Aneta Wojdyło ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Energy Consumption ◽  
Drying Kinetics ◽  
Microwave Drying ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Time ◽  
Antioxidant Power ◽  
Vacuum Microwave

Drying is an important process in the preservation of antioxidants in medicinal plants. In this study, leaves of Phyla nodiflora, or commonly known as frog fruit, were dried using convective drying (CD) at 40, 50, and 60 °C; vacuum-microwave drying (VMD) at 6, 9, and 12 W/g; and convective pre-drying followed by vacuum-microwave finish drying (CPD–VMFD) at 50 °C and 9 W/g. Drying kinetics of P. nodiflora leaves was modelled, and the influences of drying methods on the antioxidant activity, total phenolic content, volatile and phytosterol contents, energy consumption, water activity, and color properties were determined. Results showed that drying kinetics was best described by modified Page model. VMD achieved highest drying rate, whereas VMFD considerably reduced the drying time of CD from 240 min to 105 min. CPD–VMFD was the best option to dry P. nodiflora in terms of retaining volatiles and phytosterols, with lower energy consumption than CD. Meanwhile, VMD at 6 W/g produced samples with the highest antioxidant activity with 2,2′-Azinobis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) value of 11.00 and 15.99 µM Trolox/100 g dw, respectively.

scholarly journals Effect of Drying Temperatures on Chemical compounds and Antioxidant properties of Vitex negundo leaves

2020 ◽  
Vol 13 (2) ◽  
pp. 94-102
Author(s):  
Hada Masayu I ◽  
A Fauziah ◽  
K Y Pin ◽  
Safwan K Ihsan ◽  
M Shalini ◽  
...  
Keyword(s):  
Moisture Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Initial Moisture Content ◽  
Total Phenolic ◽  
Slight Reduction ◽  
Vitex Negundo ◽  
Drying Time ◽  
Drying Temperature ◽  
Time Required

The effect of drying temperature on the leaves of Vitex negundo was determined. Three levels of temperatures (40, 50 and 60°C) were used in the presented study. The initial moisture content of the leaves was 69.98%. Continuous drying at the above mentioned temperature levels was conducted to determine the drying time required to achieve equilibrium moisture content. The quality of dried leaves was evaluated based on the quantity of agnuside, a major compound in V. negundo using HPLC analysis. The fastest drying of the leaves was achieved at 60°C, followed by at 50°C, but HPLC results showed that dried V. negundo suffered at 40% reduction in agnuside content when drying at 60°C as compared to at 40°C. Slight reduction of agnuside was found in the sample dried at 50°C as compared to at 40°C. Whereas, antioxidant results showed that V. negundo leaves have significant level of phenolic content and the effect of drying at higher temperature has significantly reduce the amount of phenolics in V. negundo leaves. Total phenolic content of V. negundo leaves was highest at 50 °C drying temperature. Based on the findings of this work, the best convection oven drying condition for V. negundo leaves was at 50°C with the highest agnuside concentration of 502.224 mg/L and phenolic content of 286.7 ± 11.0 mg GAE/100g.

scholarly journals Physicochemical, Functional and Bioactive Properties of Pea (Pisum sativum L.) Pods Microwave and Convective Dried Powders

2021 ◽  
Author(s):  
Lynda Hadjout ◽  
Farid Dahmoune ◽  
Mohamed Hentabli ◽  
Giorgia Spigno ◽  
Khodir Madani
Keyword(s):  
Functional Properties ◽  
Water Retention ◽  
Color Change ◽  
Microwave Drying ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Time ◽  
Bioactive Properties ◽  
Swelling Capacity

Abstract As the primary by‐product of pea processing industry, pea pods represent a rich source of various high-value molecules. The aim of this work is to investigate the effect of nine different microwave output powers (200 to 1000 W) and five different ventilated oven temperatures (40, 60, 80, 100 and 120 °C) on the quality of pea pod such as physical-chemical (water activity, total color change), functional properties (water retention capacities and swelling capacity) and bioactive properties (total phenolic content, total flavonoid content and antioxidant capacity). The results show that microwave drying reduced significantly the drying time. Convective drying led to a greater color change than microwave drying. Convective drying at 80 °C for 135.33 min appeared the best process in terms of functional properties giving the highest values of water retention capacity and swelling capacity. Both microwave and convective drying methods could increase phenolic and antioxidant compounds content of pea pods. It was suggested that the microwave method can be a promising technology for drying the pea pods due to the shorter drying time, and higher product quality.

SKRINING FITOKIMIA DAN UJI AKTIVITAS ANTIOKSIDAN DAN ANTITUMOR 20 TUMBUHAN OBAT ASAL KABUPATEN MANOKWARI

2008 ◽  
Vol 7 (1) ◽  
Author(s):  
Bimo Budi Santoso
Keyword(s):  
Antioxidant Activity ◽  
Medicinal Plants ◽  
Antitumor Activity ◽  
Traditional Method ◽  
Extraction Efficiency ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Total Phenolic Contents

<strong><em>Flavanoid, steroid, and terpenoid contents of 20 Manokwari medicinal plants were analyzed.  The antioxidant activity, total phenolic contents and antitumor activity of 20 Manokwari medicinal plants were also evaluated. The result shows that 83% positif to flavanoid test, 59% positif to terpenoid test and only 25% positif steroid. Antioxidant activity and total phenolic contents evaluated using Ferric Thiocianate (FTC) and Folin-Ciocalteu methods respectively. Antioxidant activity and total phenolic contents of medicinal plants were extracted by the traditional method, boiling in water and also in 80% methanol. Twenty plants evaluated in both exstracts have significantly varies of antioxidant activities and phenolic contents,  A significant and linier correlation coefficient between the antioxidant activity and the total phenolic content was found in both aqueous (R<sup>2</sup>= 0,77) and methanol (R<sup>2</sup> = 0,85). Antitumor activity was tested using cell maurine P-388 and only 2 of medicinal plants are active to inhibit cell maurine P-388. Comparing extraction efficiency of the two methods, the methanol extracted phenolic compounds more efficiently, and antioxidant activity of the extract was higher.</em></strong>

scholarly journals Phytochemical Analysis, Antioxidant and Anticancer Potential of Sideritis niveotomentosa: Endemic Wild Species of Turkey

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2420
Author(s):  
Ela Nur Şimşek Şimşek Sezer ◽  
Tuna Uysal
Keyword(s):  
Cell Lines ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Phytochemical Analysis ◽  
Expression Levels ◽  
Phenolic Contents ◽  
Scavenging Effect ◽  
Methanolic Extracts ◽  
Total Antioxidant

Sideritis niveotomentosa Hub. -Mor. is a local endemic species belonging to the Lamiaceae family. In this study, GC/MS analysis, total antioxidant capacity and anticancer effects of different extracts obtained from S. niveotomentosa were investigated comparatively. Total phenolic contents of extracts were determined by the Folin–Ciocalteu method, total flavonoid contents by aluminum chloride method, and also the free radical scavenging activities of the extracts by DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) assay. The cytotoxic effect of the extracts was studied via MTT (3-(4,5-Dimethylthiazol-2-yl)-2,5-Diphenyltetrazolium Bromide) assay on DLD1, HL60 and ARH77 cell lines. Pro-apoptotic gene expression levels were also tested in the most sensitive cell line ARH77 by Real-Time PCR. The expression levels of 4 pro-apoptotic genes, APAF, BAX, CASP3, and HRK were found to be upregulated in ARH77 cells that were treated extracts. Results showed that methanolic extracts contain more phenolic content than acetone extracts, consistent with DPPH results. As a result, Sideritis niveotomentosa extracts, especially methanolic extracts, are rich in phenolic content and have a strong radical scavenging effect. In addition, the extracts showed selective effects on cell lines. This study is pioneering in terms of future studies, and the findings provide hope for future experimentation.

scholarly journals Cherry Tomato Drying: Sun versus Convective Oven

Horticulturae ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 40
Author(s):  
Vincenzo Alfeo ◽  
Diego Planeta ◽  
Salvatore Velotto ◽  
Rosa Palmeri ◽  
Aldo Todaro
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Drying Process ◽  
Drying Time ◽  
Oven Drying ◽  
Sun Drying ◽  
Different Temperatures ◽  
Final Water Content ◽  
Drying Curves ◽  
Drying Conditions

Solar drying and convective oven drying of cherry tomatoes (Solanum lycopersicum) were compared. The changes in the chemical parameters of tomatoes and principal drying parameters were recorded during the drying process. Drying curves were fitted to several mathematical models, and the effects of air temperature during drying were evaluated by multiple regression analyses, comparing to previously reported models. Models for drying conditions indicated a final water content of 30% (semidry products) and 15% (dry products) was achieved, comparing sun-drying and convective oven drying at three different temperatures. After 26–28 h of sun drying, the tomato tissue had reached a moisture content of 15%. However, less drying time, about 10–11 h, was needed when starting with an initial moisture content of 92%. The tomato tissue had high ORAC and polyphenol content values after convective oven drying at 60 °C. The dried tomato samples had a satisfactory taste, color and antioxidant values.

scholarly journals Interspecific variation in total phenolic content in temperate brown algae

2017 ◽  
Vol 90 (1) ◽  
Author(s):  
Anna Maria Mannino ◽  
Valentina Vaglica ◽  
Elisabetta Oddo
Keyword(s):  
Phenolic Compounds ◽  
Brown Algae ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Interspecific Variation ◽  
Multiple Roles ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Cystoseira Compressa ◽  
Protection Mechanisms

Marine algae synthesize secondary metabolites such as polyphenols that function as defense and protection mechanisms. Among brown algae, Fucales and Dictyotales (Phaeophyceae) contain the highest levels of phenolic compounds, mainly phlorotannins, that play multiple roles. Four temperate brown algae (Cystoseira amentacea, Cystoseira compressa, Dictyopteris polypodioides and Padina pavonica) were studied for total phenolic contents. Total phenolic content was determined colorimetrically with the Folin-Ciocalteu reagent. Significant differences in total phenolic content were observed between leathery and sheetlike algae and also within each morphological group. Among the four species, the sheet-like alga D. polypodioides, living in the upper infralittoral zone, showed the highest concentration of phenolic compounds. These results are in agreement with the hypothesis that total phenolic content in temperate brown algae is influenced by a combination of several factors, such as growth form, depth, and exposition to solar radiation.

scholarly journals The influence of ethanol on the convective drying and on the nutritional quality of dekopon slices

2018 ◽  
Author(s):  
Ronaldo Elias de Mello-Júnior ◽  
Nathane Silva Resende ◽  
Jefferson Luiz Gomes Corrêa ◽  
Leila Aparecida Salles Pio ◽  
Elisângela Elena Nunes Carvalho
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Nutritional Quality ◽  
Quality Parameters ◽  
Nutritional Composition ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Time ◽  
Citrus Reticulate

Dekopon or Hallabong (Citrus reticulate “Shiranui”) is a hybrid fruit that belongs to the citrus fruits. The scientific and commercial interests in dekopon is due to its nutritional composition. The objective of the study was to verify the influence of ethanol as a pretreatment in reducing drying time as well as maintaining nutritional quality (vitamin C, total phenolic compounds, and antioxidant activity) of dekopon slices. The drying with ethanol at 70 °C promoted the greatest reduction in drying time, but the processed pretreated samples at 50 °C presented the highest level of nutritional quality parameters. Keywords: drying time; vitamin C; phenolic compounds; antioxidant activity 

scholarly journals Pengaruh Penambahan Rempah dan Bentuk Minuman terhadap Aktivitas Antioksidan Berbagai Minuman Tradisional Indonesia

2017 ◽  
Vol 37 (1) ◽  
pp. 7 ◽  
Author(s):  
Aisyah Tri Septiana ◽  
Mohammad Samsi ◽  
Mustaufik Mustaufik
Keyword(s):  
Antioxidant Activity ◽  
Linoleic Acid ◽  
Free Radical ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Beverage Type ◽  
Radical Trapping ◽  
Palm Sugar

Indonesia traditional beverages such as minuman jahe, kunyit asam, beras kencur, and minuman temulawak are usually made with the addition of spices. They can be served in the form of  liquid or powder. This research was aimed to study the effect of  the beverage type, addition of spices, and the form of product on their antioxidant activity. The type of sugar used in this study was palm sugar juice. Total phenolic contents were measured to  indicate the level of antioxidants. Measurement of antioxidant  activity was conducted by analyzing malonaldehyde from linoleic  acid and capturing capacity of DPPH radical. The results showed  that Indonesian traditional beverage could inhibit the oxidation of linoleic acid and capture free radicals. Free radical capturing  capacity of curcuma beverage greater than other beverages, but  the malonaldehyde (MDA) inhibitor effect was not different. Total phenolic content of curcuma tended to be higher than the other traditional beverages. The addition of spices could raise the level  of total phenolic content in beverages and increase free radical  trapping capacity. Drying the beverages into powder could reduce the levels of total phenolic content and but did not reduce the  antioxidant activity. ABSTRAKMinuman tradisional Indonesia seperti minuman jahe, kunyit  asam, beras kencur, dan minuman temulawak biasanya dibuat  dengan tambahan berbagai rempah. Minuman tersebut dapat  disajikan dalam bentuk cair maupun serbuk. Penelitian ini  bertujuan untuk mengetahui pengaruh jenis minuman,  penambahan rempah tambahan, dan bentuk minuman terhadap aktivitas antioksidan minuman. Jenis gula yang ditambahkan  adalah gula nira. Jenis antioksidan yang diuji adalah total fenolik. Pengukuran aktivitas antioksidan dilakukan dengan uji  penghambatan malonaldehid dan kapasitas penangkapan radikal  DPPH. Hasil penelitian menunjukkan bahwa minuman  tradisional Indonesia dapat menghambat oksidasi asam linoleat dan menangkap radikal bebas. Kapasitas penangkapan radikal  bebas oleh minuman temulawak lebih besar dibandingkan  minuman yang lain tetapi kemampuan penghambatan  malonaldehid (MDA) oleh minumaan tradisional tidak berbeda.  Total fenolik minuman temulawak cenderung lebih besar  dibandingkan minuman tradisional yang lain. Penambahan  rempah-rempah dapat meningkatkan kadar total fenolik  minuman dan meningkatkan kapasitas penangkapan radikal  bebas. Pembuatan minuman serbuk pada penelitian ini dapat  menurunkan kadar total fenolik tetapi tidak menurunkan aktivitas antioksidan.

scholarly journals Physico-Chemical Indices, Iso-alpha-Acid, Phenolic Contents and Antioxidant Activity of Commercial Beers

2013 ◽  
Vol 2 (4) ◽  
pp. 107 ◽  
Author(s):  
Antonietta Baiano ◽  
Carmela Terracone
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Principal Component ◽  
Titratable Acidity ◽  
Great Variability ◽  
Total Phenolic ◽  
Gluten Free ◽  
Phenolic Contents ◽  
Physico Chemical ◽  
Phenolic Concentration

<p>The effects of brewing style on physicochemical indices, iso-a-acids and antioxidant contents of commercial beers were investigated. A great variability was highlighted for all the considered parameters (sugar and alcohol contents, density, pH, titratable acidity, iso-a-acids, phenolic content, antioxidant activity). The beers having the highest iso-a-acids contents were Guinness Special Export Stout (which also showed the highest phenolic content), Chimay Pères Trappistes Triple, and Greene King IPA whereas the lowest values were detected in Cuveè De Ranke, Heineken Premium Quality Lager, and Riedenburger Brauhaus gluten free. The latter also had the lowest phenolic concentration. The antioxidant activity values strictly correlated with the total phenolic content but not with the iso-?-acid amount. The Principal Component Analysis failed in distinguishing beers based on their declared type/styles. This was a predictable result since the beer styles don’t represent a compositional classification but they are rather used to indicate commercial types.</p>

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