Formulation and characterization of an optimized functional beverage from hibiscus (Hibiscus sabdariffaL.) and green tea (Camellia sinensisL.)

2019 ◽  
Vol 25 (7) ◽  
pp. 547-561 ◽  
Author(s):  
Alejandra M Preciado-Saldaña ◽  
J Abraham Domínguez-Avila ◽  
J Fernando Ayala-Zavala ◽  
Mónica A Villegas-Ochoa ◽  
Sonia G Sáyago-Ayerdi ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Green Tea ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Consumer Preference ◽  
Preference Test ◽  
Total Phenolic ◽  
High Temperature Short Time ◽  
Functional Beverages

Hibiscus sabdariffa and Camellia sinensis are traditionally consumed as beverages and are good sources of health-promoting phenolic compounds. The objective of this work was to use response surface methodology to develop an optimized functional beverage with high total phenolic content, antioxidant capacity, and acceptable for potential consumers. Optimum infusion conditions were 4.9 g of hibiscus calyces or C. sinensis leaves/100 ml of water at 26 ℃ for 291 min. These conditions yielded a total phenolic content of 14.80 ± 1.4 and 33.02 ± 0.34 mg gallic acid equivalents/100 ml for hibiscus and green tea, respectively. The optimized beverages were combined in a 7:3 (hibiscus:green tea, v/v) ratio; a consumer preference test showed that this combination had an acceptable taste according to untrained panelists. A chromatographic analysis showed that this formulation contained flavonoids, phenolic acids, and anthocyanins as its main components. Our data suggested that hibiscus and green tea phenolic compounds were efficiently extracted using near-ambient temperature water for prolonged times, contrary to routine methods (high temperature, short time). Our method also preserved antioxidant capacity, possibly by avoiding chemical changes/degradation due to high temperatures. This process can be used to produce organoleptically acceptable functional beverages that deliver a varied phenolic compound profile to the consumer.

scholarly journals Variety and Year Impact on Phenolic Content of Arkansas-Grown Sweetpotato Leaves

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 371-371
Author(s):  
Josue Bolanos ◽  
Sun-Ok Lee ◽  
Luke Howard ◽  
Cindi Brownmiller ◽  
Shahidul Islam ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Chlorogenic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Statistical Significance ◽  
Radical Scavenging ◽  
Dry Weight ◽  
Antioxidant Potential ◽  
Total Phenolic

Abstract Objectives Sweetpotato leaf (SPL) is a natural source of phenolic compounds with potential utility as an antioxidant. The study aimed to measure the impacts of the years on SPL total phenolic content and antioxidant capacity and to identify and quantify the individual phenolic compounds. Methods Sweetpotato leaves in 2018 (27 varieties) and 2019 (24 varieties) were grinded and lyophilized. Phenolic compounds were extracted with 70% ethanol from SPLs. Total phenolic content was determined by Folin-Ciocalteu method and antioxidant potential was determined by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay. Five SPL samples with statistically highest antioxidant capacity were identified and quantified by HPLC. All statistical analyses were carried out by SAS software using ANOVA. Statistical significance was accepted at P < 0.05. Results The average of total phenolic contents in 2018 SPL samples was 43 ± 13 mg gallic acid equivalent (GAE)/g dry weight (DW) SPL whereas in 2019, it was 53 ± 9 mg GAE/g dry weight SPL. Antioxidant capacity in 2018 was 110 ± 75 µmol Trolox equivalent (TE)/g dry weight SPL whereas in 2019, it was 132 ± 32 µmol TE/g dry weight SPL. SPL1 had the highest antioxidant potential, followed by SPL9, SPL3, SPL28, and SPL11 (P < 0.05). The concentrations of major identified phenolics from the five SPL samples (#1, 9, 3, 28, and 11) in dry weight of SPL were: chlorogenic acid at 3.05 ± 0.35 mg/g, 5-monocaffeoylquinic acid (CQA) at 0.71 ± 0.06 mg chlorogenic acid equivalent (ChAE)/g, 4-CQA at 0.99 ± 0.07 mg ChAE/g, 3,4-diCQA at 1.22 ± 0.18 mg ChAE/g, 3,4,5-triCQA at 1.2 ± 0.18 mg ChAE/g, and 3,5-diCQA at 15.5 ± 4.05 mg ChAE/g. 3,5-diCQA, the predominant phenolic, was present in the highest amounts in SPL1. Conclusions The results showed that sweetpotato leaves collected in 2019 contained higher total phenolics and antioxidant capacity than the ones collected in 2018. Phenolic compounds have strong antioxidant activity in Arkansas-grown sweetpotato leaves. This study warrants further investigation of sweetpotato leaves to be utilized as an antioxidant. Funding Sources The work was supported by USDA-NIFA.

scholarly journals Antioxidant activity, total phenolic content and flavonoid concentrations of different plant parts of Teucrium polium L. subsp. polium

2012 ◽  
Vol 81 (2) ◽  
pp. 117-122 ◽  
Author(s):  
Milan S. Stankovic ◽  
Neda Niciforovic ◽  
Vladimir Mihailovic ◽  
Marina Topuzovic ◽  
Slavica Solujic
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Green Tea ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Separate Analysis ◽  
Plant Parts ◽  
Teucrium Polium

Total phenolic content, concentration of flavonoids and in vitro antioxidant activity of twenty different extracts from the whole plant and plant parts (leaves, flowers and stems) of <em>Teucrium polium </em>were determined. The total phenolic contents ranged between 14.57 to 157.84 mg of GaA/g of extract. The concentrations of flavonoids varied from 6.48 to 139.87 mg of Ru/g of extract. Antioxidant activity was determined in vitro using DPPH reagent and expressed as concentration of each extract required to inhibit radical by 50% (<em>IC</em><sub>50</sub>) values that ranged from 26.30 to 2190.75 µg/ml. The methanolic leaves extract contain the greatest concentration of phenolic compounds (157.84 mg of GaA/g) and showed strong antioxidant activity (<em>IC</em><sub>50</sub> = 26.30 µg/ml). Ginkgo and Green tea extracts were analyzed for comparison, and the results indicated that some extracts of <em>T. polium </em>were equal in activity with Ginkgo or Green tea and some appeared to have greater activity. The obtained results suggest strong antioxidant activity and large contribution of separate analysis for the maximum exploitation of active phenolic compounds from <em>T. polium</em>. Based on this information, plant parts of this plant are natural sources of antioxidant substances of high importance.

Antioxidant Capacity and α-Amilase Inhibition by Avocado (Persea americana Mill) Peel and Red Ginger (Zingiber officinale var. Rubrum) based Functional Drink

2020 ◽  
Vol 3 (1) ◽  
pp. 135 ◽  
Author(s):  
I Made Wisnu Adhi Putra ◽  
Ketut Ayu Sukesi ◽  
Ni Putu Eny Sulistyadewi
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Zingiber Officinale ◽  
Persea Americana ◽  
Hot Water ◽  
Antidiabetic Activity ◽  
Total Phenolic ◽  
Functional Beverages ◽  
Red Ginger

Avocado peel (Persea americana Mill) and red ginger (Zingiber officinale var. Rubrum) proved to have antidiabetic properties. However, there has been no research on the analysis of antidiabetic activity of the combination of avocado peel and red ginger in functional beverages. This study aims to make functional beverages from the combination of avocado peel and red ginger. Total phenolic content, antioxidant capacity, inhibition of the α-amylase activity, and public preferences towards functional beverages (organoleptic) were then evaluated. Functional beverages were made by brewing the powdered avocado peel and red ginger with 200 ml of hot water (96oC) for 5 minutes. The results showed that the increase of avocado peels amount in the combination coukd increase total phenolic content. The high antioxidant capacity was also found in samples with high content of avoccado peels. The results of inhibition of α-amylase enzyme activity did not show any significant differences. Organoleptic test results showed that there were no significant differences in each sample. The combination of avocado peel and red ginger has the potential to be an antidiabetic functional beverage.

scholarly journals Ultrasound-Assisted Extraction of Antioxidants from Baccharis dracunculifolia and Green Propolis

Processes ◽  
2020 ◽  
Vol 8 (12) ◽  
pp. 1530
Author(s):  
Renata Iara Cavalaro ◽  
Luis Felipe de Freitas Fabricio ◽  
Thais Maria Ferreira de Souza Vieira
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Southeastern Brazil ◽  
Total Phenolic ◽  
Ultrasound Assisted Extraction ◽  
Antioxidant Power ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Baccharis dracunculifolia or rosemary-of-field is the principal botanical source used by Africanized bees Apis mellifera L. to produce green propolis in Southeastern Brazil. The phenolic compounds present in the plant and green propolis have been reported to be responsible for biological activities such as antioxidant capacity. This study aimed to optimize the ultrasound-assisted extraction of antioxidants compounds from rosemary-of-field using a central composite rotatable design (CCRD), and compare results to green propolis extract. An experimental design was performed to obtain responses of total phenolic content and antioxidant capacity. The results allowed observing that the optimum condition for both Baccharis dracunculifolia floral bud and raw green propolis antioxidant extraction was obtained with 99% ethanol solution. In this condition, Total Phenolic Content (TPC), Ferric Reducing Antioxidant Power (FRAP), and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) values were 612.14 mg GAE. g−1 sample, 534.39 µM ferrous sulfate g−1 sample, and 72.37 µmol TEAC. g−1 sample, respectively, for floral buds. These results have confirmed that optimization is a key step for effective and sustainable extraction processes to be feasible on an industrial scale. The proposed process can be easily adopted on a larger scale, as it uses very few inputs and presents straightforward steps, with the advantage of high efficiency in the extraction of phenolic compounds from the studied matrices compared to the results from the literature. The high concentration of antioxidants indicates that the products obtained can be considered as a sustainable bioactive source for food and cosmetic purposes.

scholarly journals Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying

2017 ◽  
Vol 21 (0) ◽  
Author(s):  
Aline Soares Cascaes Teles ◽  
Davy William Hidalgo Chávez ◽  
Flávia dos Santos Gomes ◽  
Lourdes Maria Corrêa Cabral ◽  
Renata Valeriano Tonon
Keyword(s):  
Experimental Data ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Grape Pomace ◽  
Pinot Noir ◽  
Effect Of Temperature ◽  
Total Phenolic ◽  
Drying Time

Abstract The objective of this study was to evaluate the effect of temperature and drying time on the total phenolic content and antioxidant capacity of grape pomace. Experimental data of the drying kinetics were fitted to six mathematical models and the Page model was selected as the most suitable to represent the drying of grape pomace. The best preservation of the phenolic compounds and antioxidant capacity was observed at 60 °C, suggesting that the temperatures of 40 °C and 50 °C were not sufficient to inactivate the enzyme polyphenol oxidase, being responsible for the greater degradation of these compounds.

scholarly journals Antioxidant capacity, total phenolic content and phenolic compounds of pulp and bagasse of four Peruvian berries

Heliyon ◽  
2021 ◽  
pp. e07787
Author(s):  
Elizabeth Rojas-Ocampo ◽  
Llisela Torrejón-Valqui ◽  
Lucas D. Muñóz-Astecker ◽  
Marleni Medina-Mendoza ◽  
Diner Mori-Mestanza ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic
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