Micro-Mineral Retention and Anti-Nutritional Compounds Degradation During Bean Cooking Process

The objective of this study was to determine the effect of soaking, boiling and frying on retention of micro-minerals as well as degradation of polyphenols and phytic acids. Soaking of the beans did not significantly (p > 0.05) decrease mineral, total polyphenol and phytic acid content of beans. While boiling of beans significantly (p < 0.05) decreased the concentration of total polyphenols and phytic acid but not the mineral content of the beans. Frying of boiled beans decreased the total polyphenol content but increased the concentration of phytic acids in beans. Data obtained in this study indicates that cooking of beans without discarding of soaking water and broth results into greater retention of minerals but frying may be detrimental to mineral bioavailability because it leads to increase in phytic acid content.

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Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World

Antioxidants ◽

10.3390/antiox8080283 ◽

2019 ◽

Vol 8 (8) ◽

pp. 283 ◽

Cited By ~ 7

Author(s):

Bogumiła Urbańska ◽

Jolanta Kowalska

Keyword(s):

Antioxidant Activity ◽

Total Content ◽

Raw Material ◽

Polyphenol Content ◽

Cocoa Beans ◽

Total Polyphenols ◽

Total Polyphenol ◽

Total Polyphenol Content ◽

The World ◽

High Level

The polyphenol content of cocoa beans and the products derived from them, depend on the regions in which they are grown and the processes to which they are subjected, especially temperature. The aim of the study was to compare the total content of polyphenols and antioxidant activity of chocolates obtained from roasted and unroasted cocoa beans. The chocolates produced from each of the six types of unroasted beans and each of the five types of roasted beans were investigated. The seeds came from Ghana, Venezuela, the Dominican Republic, Colombia and Ecuador. The highest total polyphenol content was determined in cocoa beans originating from Colombia and in the chocolates obtained from them. A higher content of total polyphenols was found in unroasted cocoa beans, which indicates the influence this process had on the studied size. The ability to scavenge free DPPH radicals was at a high level in both the beans and the chocolates produced from them, irrespective of the region where the raw material was grown. A positive correlation between the total polyphenol content and the ability to scavenge free radicals was found.

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Optimization of the Extraction of Antioxidants and Caffeine from Maté (Ilex paraguariensis) Leaves by Response Surface Methodology

International Journal of Food Studies ◽

10.7455/ijfs/2.1.2013.a6 ◽

2013 ◽

Vol 2 (1) ◽

Author(s):

Vanessa Graciela Hartwig ◽

Miguel Eduardo Schmalko ◽

Stella Maris Alzamora ◽

Luis Alberto Brumovsky

Keyword(s):

Response Surface Methodology ◽

Dry Matter ◽

Ilex Paraguariensis ◽

Optimal Conditions ◽

Polyphenol Content ◽

Leaf Extracts ◽

Total Polyphenols ◽

Total Polyphenol ◽

Solid Ratio ◽

Total Polyphenol Content

Optimal conditions for the industrial extraction of total polyphenols from maté (Ilex paraguariensis) were determined using response surface methodology, with two independent variables: ethanol percentage of the extraction solution and liquid to solid ratio. Response variables were total polyphenol content, antioxidant capacity, concentration of total polyphenols and caffeine content.The optimal conditions found were a liquid to solid ratio from 8 - 9 w w-1 and ethanol percentage of the extraction solution from 30 -50 % w w-1. Under these conditions the main predicted values corresponding to leaf extracts were 40 μg chlorogenic acid equivalents mL-1 of original extract, 13 g chlorogenic acid equivalents per 100 g dry matter for total polyphenol content, 22 g Trolox equivalents and 15.5 g ascorbic acid equivalents per 100 g dry matter for antioxidant capacity. The total polyphenol content of twig extracts was 36% lower than that in the leaf extracts.

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Changes of antioxidant activity and active compounds content in selected teas

Foods and raw materials ◽

10.21603/2308-4057-2020-1-91-97 ◽

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.

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A Total Polyphenol Content of Mate (Ilex paraguariensis) and Other Plants-derived Beverages

Journal of Food Research ◽

10.5539/jfr.v1n3p58 ◽

2012 ◽

Vol 1 (3) ◽

pp. 58 ◽

Cited By ~ 5

Author(s):

Vanessa Graciela Hartwig ◽

Luis Alberto Brumovsky ◽

Maria Raquel Fretes

Keyword(s):

Chlorogenic Acid ◽

Ilex Paraguariensis ◽

Polyphenol Content ◽

Total Polyphenols ◽

Total Polyphenol ◽

Total Polyphenol Content ◽

Typical Consumer

The total polyphenol content (TPC) of three maté (Ilex paraguariensis St. Hil.) beverages under typical consumer conditions in Argentina: Hot Maté, Cold Maté and Maté tea-bag, were determined.TPC was measured by the Folin-Ciocalteu method and expressed as gallic and chlorogenic acid equivalents (GAE and CAE, respectively). In Hot Maté, the intake would be 5.15 ± 0.55 g CAE /500 mL and 2.9 ±0.4 g GAE/500 mL; in Cold Maté, the intake would be 1.9 ± 0.4 g CAE /500 mL and 1.1 ± 0.2 g GAE/500 mL; one cup of Maté Tea-bag infusion (200 mL) contains between 0.55 ± 0.05 g CAE and 0.295 ± 0.015 g GAE. Comparison of the TPC of several beverages provided evidence that beverages of maté are rich sources of antioxidant phenolics. Among several ways of consumption of maté, the Hot Maté provides the highest intake of total polyphenols.

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Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes

Nutrients ◽

10.3390/nu12030658 ◽

2020 ◽

Vol 12 (3) ◽

pp. 658 ◽

Cited By ~ 4

Author(s):

Marijke Hummel ◽

Elise F. Talsma ◽

Victor Taleon ◽

Luis Londoño ◽

Galina Brychkova ◽

...

Keyword(s):

Phytic Acid ◽

Acid Content ◽

Mineral Content ◽

The Other ◽

Nutritional Intake ◽

Nutritional Content ◽

Mineral Absorption ◽

Phytic Acid Content ◽

Low Phytic Acid ◽

Nutritional Benefits

Biofortification is an effective method to improve the nutritional content of crops and nutritional intake. Breeding for higher micronutrient mineral content in beans is correlated with an increase in phytic acid, a main inhibitor of mineral absorption in humans. Low phytic acid (lpa) beans have a 90% lower phytic acid content compared to conventional beans. This is the first study to investigate mineral and total phytic acid retention after preparing common household recipes from conventional, biofortified and lpa beans. Mineral retention was determined for two conventional, three biofortified and two lpa bean genotypes. Treatments included soaking, boiling (boiled beans) and refrying (bean paste). The average true retention of iron after boiling was 77.2–91.3%; for zinc 41.2–84.0%; and for phytic acid 49.9–85.9%. Soaking led to a significant decrease in zinc and total phytic acid after boiling and refrying, whereas for iron no significant differences were found. lpa beans did not exhibit a consistent pattern of difference in iron and phytic acid retention compared to the other groups of beans. However, lpa beans had a significantly lower retention of zinc compared to conventional and biofortified varieties (p < 0.05). More research is needed to understand the underlying factors responsible for the differences in retention between the groups of beans, especially the low retention of zinc. Combining the lpa and biofortification traits could further improve the nutritional benefits of biofortified beans, by decreasing the phytic acid:iron and zinc ratio in beans.

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Study of Extraction Kinetics of Total Polyphenols from Curry Leaves

International Journal of Chemical Engineering ◽

10.1155/2021/9988684 ◽

2021 ◽

Vol 2021 ◽

pp. 1-8

Author(s):

Sunita S. Patil ◽

Umesh B. Deshannavar ◽

M. Ramasamy ◽

Sampath Emani ◽

Nima Khalilpoor ◽

...

Keyword(s):

Experimental Studies ◽

Extraction Process ◽

Polyphenol Content ◽

Total Polyphenols ◽

Total Polyphenol ◽

Batch Extraction ◽

Total Polyphenol Content ◽

Curry Leaves ◽

Solid Liquid ◽

Kinetics Of

Solid-liquid batch extraction of total polyphenol content from curry leaves (Murraya koenigii L.) was studied in this paper. The effect of different solvent concentrations and temperatures on total polyphenol content was investigated by performing batch experiments. The experimental studies showed that the kinetics of solid-liquid batch extraction was influenced by different solvent concentrations and temperatures. In solid-liquid batch extraction, more recovery of total polyphenols was obtained for 50% (v/v) aqueous methanol and at 333 K temperature. The total polyphenol obtained at optimum conditions was 79.34 mgGAE/L. Mathematical modelling is an important engineering tool used to study the kinetics of extraction as well as in the design of the extraction process to reduce time, energy, and chemical reagents. Peleg and Power law, the two mathematical models, were used to study the kinetics of the batch extraction process. The Peleg model showed the best fit to explain the kinetics of process with R2 > 0.99. Further conventional extraction methods are compared with the novel extraction method.

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Production Process of a Nutritional Drink from Mango (Mangifera indica)

Materials Science Forum ◽

10.4028/www.scientific.net/msf.1048.502 ◽

2022 ◽

Vol 1048 ◽

pp. 502-513

Author(s):

Quang Minh Vu ◽

Van Thinh Pham ◽

Vinh Long Do ◽

Tran Bach Long ◽

Nguyen Thi Thu Trang ◽

...

Keyword(s):

Free Radical ◽

Citric Acid ◽

Vitamin C ◽

Acid Content ◽

Mangifera Indica ◽

Polyphenol Content ◽

Total Polyphenol ◽

Total Polyphenol Content ◽

Citric Acid Content ◽

Mango Juice

The aim of study was to determine optimal formulation and microwave parameter to pasteurize mango juice products to maintain the most nutrients and organoleptic level. Raw material and drinking product were assessed for properties including vitamin C content (mg/100ml), total polyphenol content (mgGAE/100ml) and antioxidant activity (% free radical scavenging ability). Besides, factors influencing the quality of mango juice including material to water ratio (w/w), material to syrup ratio (w/w), citric acid content (w/w), microware power (watt) and microware time (minutes) was examined. As a results, the mango:water dilution ratio as 1:2 (w/w); rate of mango:syrup as 1:2 (w/w); citric acid content as 0.3% (w/w); microwave power as 400 watt and microwave time of 3 minutes were suitable for achieving product with good nutritional and sensory quality. At these conditions, vitamin C content was 8.42 mg/100ml, total polyphenol content was 47.543 mgGAE/100ml, and DPPH free radical activity was 11.191%. The results also justified the role of mango as a new ingredient in beverage industry and suggested using microwave to pasteurize as an appropriate method for manufacturing drinking products from fruit.

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Musts with an increased content of lignans from added spruce knot chips

Czech Journal of Food Sciences ◽

10.17221/478/2015-cjfs ◽

2016 ◽

Vol 34 (No. 4) ◽

pp. 318-324 ◽

Cited By ~ 1

Author(s):

P. Novotná ◽

J. Tříska ◽

P. Híc ◽

J. Balík ◽

N. Vrchotová ◽

...

Keyword(s):

Antioxidant Activity ◽

Storage Time ◽

Treatment Time ◽

Wood Chips ◽

Polyphenol Content ◽

Total Polyphenols ◽

Total Polyphenol ◽

Total Polyphenol Content ◽

Sugar Addition ◽

And Storage

Red and white musts were enriched with the lignan hydroxymatairesinol, which is the main lignan contained in spruce knots. Chips from the milled spruce knots were then used to enrich grape musts. After enrichment, the musts were stored and samples were taken in 1, 5, 9, and 12 months. The samples were subjected to a variety of analyses and sensory evaluations. Analyses included hydroxymatairesinol and alpha-conidendrin content, antioxidant activity (determined by the FRAP method), content of total polyphenols, sensory evaluation (intensity of woody aroma, intensity of bitterness and astringent taste, and consumer acceptability), and must antimutagenicity. The analysis of variance allowed predicting which factors such as grape type, quantity of added wood chips, sugar addition, method of preservation, and storage time had the most significant influence on the analytical parameters (lignan content, antioxidant activity, and total polyphenol content). In all cases lignan content in the musts was significantly influenced by the addition of spruce wood chips. Total polyphenol content in the musts was significantly affected by the type of musts and by heat treatment (time of thermomaceration). Evaluation of must antimutagenicity showed that all samples, except the sample of white musts after thermomaceration without holding at temperature and without adding chips (10 g/20 kg mash), inhibited mutagenicity.

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Effect of the year and storage on ascorbic acid content and total polyphenol content in three apple varieties

Czech Journal of Food Sciences ◽

10.17221/8313-cjfs ◽

2000 ◽

Vol 18 (No. 2) ◽

pp. 71-74 ◽

Cited By ~ 5

Author(s):

J. Lachman ◽

M. Orsák ◽

V. Pivec ◽

J. Kučera

Keyword(s):

Ascorbic Acid ◽

Acid Content ◽

Statistical Significance ◽

Storage Period ◽

Ascorbic Acid Content ◽

Polyphenol Content ◽

Early Variety ◽

Total Polyphenol ◽

Apple Varieties ◽

Total Polyphenol Content

Ascorbic acid (AA) and total polyphenol content (TP) are important plant antioxidants with many healthy effects, such as ”scavengers of free radicals”, they inhibit oxidation of low-density lipoproteins, lower cholesterol levels, decrease fragility of blood vessels and increase their permeability, decrease heart coronary risk, etc. One of important sources of these compounds in human nutrition are apples. In two years (1997 and 1998) was investigated ascorbic acid content (AA) and total polyphenol content (TP) in three apple varieties (Idared, Gloster and Ontario) cultivated under equal conditions on the experimental plot of Czech University of Agriculture in Prague-Suchdol. AA content was determined by titration method with 2,6-dichlorphenolindophenol and TP content spectrophotometrically with Folin-Ciocalteau’s reagent. In two years’ trials AA and TP contents were estimated immediately after harvest in September and then monthly during storage for six months at +5°C. Statistically high significant differences were determined both in AA and TP contents during storage period – there was observed meaningful AA and TP decrease. The highest antioxidant content showed in both years early variety Ontario (in average 12.05 mg/kg AA, 2011.5 mg/kg TP), the lowest semi-early variety Gloster (in average 5.45 mg/kg AA, 1738.0 mg/kg TP). In this context the variety Ontario is the most favourable. The highest decrease of AA content was in variety Ontario (–30.05 %rel), the lowest in variety Gloster (–22.93 %rel ); in TP contents were differences negligible (–27.14 and –27.82 %rel). In spite of this decrease were in Ontario variety both values after six months storage the most favourable (8.45 mg/kg AA, 1466.5 mg/kg TP). Results were statistically evaluated with F-test and t-test. There could be seen differences among varieties and years of cultivation, but these differences were under the level of statistical significance showing only apparent tendencies. While varietal differences in decreasing of AA content during storage were greater (in interval from –22.93 %rel in Gloster variety to –30.05 %rel in Ontario variety), decreasing of TP contents during storage was nearly the same (about –27 %rel of original content

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Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle

Chemical Industry and Chemical Engineering Quarterly ◽

10.2298/ciceq150709046j ◽

2016 ◽

Vol 22 (3) ◽

pp. 319-326 ◽

Cited By ~ 3

Author(s):

Dubravka Jambrec ◽

Marijana Sakac ◽

Pavle Jovanov ◽

Aleksandra Misan ◽

Mladenka Pestoric ◽

...

Keyword(s):

Phytic Acid ◽

Wheat Flour ◽

Acid Content ◽

Mineral Content ◽

Control Sample ◽

Molar Ratio ◽

Phytic Acid Content ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Buckwheat Flour

Two types of buckwheat flour - non-treated (NBF) and autoclaved (TBF) were used for the enrichment of whole wheat tagliatelle (control sample) at the level of 10-30% and the produced tagliatelle samples (dry and cooked) were examined in terms of mineral and phytic acid (PA) content. Both NBF and TBF possessed significantly higher (p < 0.05) content of all investigated minerals compared to whole wheat flour (WWF), but significantly lower (p < 0.05) PA content. Cooked NBF-containing tagliatelle possessed significantly higher (p < 0.05) content of Mg, Zn, Mn and Fe compared to the cooked control sample, while mineral content of cooked TBF-containing tagliatelle samples was not significantly different from the control. Autoclaving significantly reduced (p < 0.05) PA content of cooked TBF-containing tagliatelle samples compared to cooked NBF-containing tagliatelle samples and the control sample. The mineral bioavailability defined through molar ratio of mineral to phytate was slightly improved in buckwheat-containing tagliatelle samples, but it still remains at low level. Regarding all results, the enrichment of whole wheat tagliatelle with NBF at higher levels of substitution (20-30%) resulted in significant increase in mineral content and bioavailability.

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