Nutritional Composition, Sensory Properties and Antioxidant Activity of a Newly Developed Instant Cream Soup made from Shrimp (Litopenaeus Vannamei) and Beetroot (Beta Vulgaris l.)

Shrimp (Litopenaeus vannamei) and beetroot (Beta vulgaris l.) are two promising protein and mineral food sources. Both have a high potential to be developed as a cream soup that can alleviate micronutrient (iron and folic acid) deficiencies among pregnant women. To our knowledge, lack of effort to develop a cream soup made from marine products, particularly shrimp, was classified as one of the most perishable foods. The current study tries to develop cream soup formulas and examine their nutritional composition, sensory properties, and antioxidant activity. The ratio of shrimp and beetroot were formulated into F0 (200g: 0g); F1 (150g: 50g); F2 (100g: 100g); and F3 (50g: 150g) and were dried in drum dryer to produce instant cream soup. Proximate and other micronutrient content analyses were carried out in an accredited laboratory. At the same time, 16 semi-trained panellists evaluated sensory properties (descriptive test). At the same time, antioxidant activity was determined by the DPPH method and expressed as IC50. All formulations met the national standard for instant cream soup. F2 had a score above 7.0 for all hedonic parameters and had determined as the best formula. F2 contained, per 100 gram, 49.25% carbohydrate, 10.26% fat, 26.68% protein, 4.75% moisture, 9.05% ash, 1.69 mg iron and 14.68 µg folic acid. F2 fulfilled the 'high protein' and 'iron source' nutrition claims based on the Indonesian Food Drugs Administration standard (BPOM). The antioxidant activity (IC50) of the best formula was about 15.49 ppm. The combination of marine and plant-based foods into instant food products by drum drying mechanisms can be used to produce a nutritious, desirable, and alternative antioxidant food source as well as practically easy to serve.

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Nutritional composition, total phenolic compounds and antioxidant activity of quinoa (Chenopodium quinoa Willd.) of different colours

Nova Biotechnologica et Chimica ◽

10.2478/nbec-2018-0008 ◽

2018 ◽

Vol 17 (1) ◽

pp. 74-85 ◽

Cited By ~ 9

Author(s):

Yemina Karen Diaz-Valencia ◽

Juan José Alca ◽

Maria Antonia Calori-Domingues ◽

Sonia Jackeline Zanabria-Galvez ◽

Sandra Helena Da Cruz

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Antioxidant Capacity ◽

Dietary Fibre ◽

Phenolic Content ◽

Starch Content ◽

Chenopodium Quinoa ◽

Nutritional Composition ◽

Total Phenolic ◽

Dpph Method

Abstract Quinoa (Chenopodium quinoa Willd.) has been nutritionally highlighted when compared to other grains. In recent years the research on this pseudocereal has increased. In this work, six quinoa samples were studied: three from Peru, one from Brazil and two commercial samples. The samples were physically and physicochemically characterized, including macro- and micronutrient analysis, phenolic compounds content and antioxidant activity. Black, red and white samples showed as main difference the size, weight, ashes and dietary fibre content. Black samples were the smallest and lightest and had the lowest starch content but presented the highest levels of ashes and dietary fibre. The protein content (16.9 %) in the white Brazilian variety was higher than the others. Red and black samples had the highest levels of most minerals analysed. The antioxidant capacity measured by the DPPH method was higher for black and red samples in comparison with the white ones. However, the white Brazilian variety showed a significantly higher antioxidant capacity measured by the ABTS assay. With regard to the phenolic content, a difference was found between the samples which ranged from 55.5 to 95.5 g GAE 100 g−1. The colour of the grain was found as not related to a higher content of phenolic compounds. Because their compositions are generally similar to light-coloured grains, and in some parameters such as dietary fibre and content of some micronutrients are superior, the grains of dark-coloured quinoa varieties (RPP, BCP) would have to be explored to develop foods that take advantage of this colour diversity.

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Evaluation of nutritional, phytochemical, antioxidant and cytotoxic potential of Capsella bursa-pastoris, a wild vegetable from potohar region of Pakistan

Kuwait Journal of Science ◽

10.48129/kjs.v48i3.9562 ◽

2021 ◽

Vol 48 (3) ◽

Author(s):

Iqra Riaz ◽

◽

Yamin Bibi ◽

Nabeela Ahmad ◽

Sobia Nisa ◽

...

Keyword(s):

Antioxidant Activity ◽

Brine Shrimp ◽

Methanol Extract ◽

Reducing Power ◽

Nutritional Composition ◽

Total Phenolic ◽

Human Consumption ◽

Phytochemical Analysis ◽

Cytotoxic Potential ◽

Dpph Method

Capsella bursa-pastoris has been analyzed for nutritional composition, antioxidant and cytotoxic potential to reveal its nutraceutical and medicinal importance. Methanol and chloroform extracts were used for preliminary phytochemical analysis following quantification of total phenolic, flavonoid, tannins, saponins, and alkaloids. Antioxidant activity was determined by using DPPH, phosphomolybdate, and reducing power assays. Proximate and elemental analysis was performed by using standard methods. Brine shrimp larvae assay was used to determine the cytotoxicity of chloroform and methanol extract. Chloroform and methanol extract of the plant indicated the presence of 1.56×10-4 mg g-1 and 1.28×10-4 mg g-1 phenolic, respectively. The plant was found to have high carbohydrate and protein contents. The high-level mineral composition was determined containing Potassium, Sodium, Iron, Zinc, and Copper. Results of antioxidant activity by the DPPH method indicated IC50 of 235.37 μg ml-1 and 552.01 μg ml-1 for chloroform and methanol extract, respectively. Brine shrimp larvae assay was used to determine the cytotoxicity resulting LD50 of 246.4469 μg ml-1 and 169.85 μg ml-1 of methanol and chloroform extract, respectively. The study inferred that C. bursa-pastoris could serve as a good source of protein and energy as well as micronutrients in the form of a leafy vegetable for human consumption.

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ANTIOXIDANT ACTIVITY, SENSORY, CHEMICAL, AND MICROBIOLOGY CHARACTERISTICS OF MUNTOK WHITE PEPPER (Piper nigrum Linn.) HARD CANDY

Indonesian Journal of Applied Research (IJAR) ◽

10.30997/ijar.v2i1.98 ◽

2021 ◽

Vol 2 (1) ◽

pp. 147-27

Author(s):

Rosy Hutami ◽

Dwi Aryanti Nur’utami ◽

Aulia Joana

Keyword(s):

Antioxidant Activity ◽

Energy Content ◽

National Standard ◽

Piper Nigrum ◽

White Pepper ◽

Powder Concentration ◽

Glucose Ratio ◽

Golden Yellow ◽

Dpph Method ◽

Hard Candy

Muntok white pepper is the most recognized commodity of Indonesian in the world. One of the diversified products of white pepper is hard candy. This study aimed to determine the antioxidant activity, chemical, sensory, and microbiology characteristics of Muntok white pepper hard candy. The used experimental design was factorial completely randomized design, with the sucrose – glucose ratio as the first factor with two levels (50:50 and 70:30) and white pepper powder concentration as the second level with three levels (1%, 3%, and 5%). The product selection was based on the hedonic parameters. After getting the selected formulation, some tests were conducted, including antioxidant activity test by DPPH method, proximat analysis, TPC test, sensory evaluation, and energy content calculation. Selected Muntok white pepper hard candy formulation used a 50:50 sucrose – glucose ratio with 1% white pepper addition. It has a moisture content of 3.46%, ash content of 0.89%, fat of 12%, the protein content of 1.95%, reducing sugar of 11.31%, saccharose of 62.93%, TPC of 8x101 colonies/g, low antioxidant activity (IC 50) of 141208.03 mg/L, AEAC of 20.58 mg/100g vitamin C, the percent inhibition of 17.66%, the energy content of 365.44 kcal/100gr. The hedonic test result leads to be like by the panellists (5.57 -7.10 in 10 scales). Its sensory quality test results were leading to golden yellow (8.31), leading to spicy (5.58), no pepper smell (2.86), and leading to the hard texture (4.34). The selected product has confirmed the Indonesian National Standard of hard candy.

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Photostability Study on Character and Antioxidant Activity of Tomato Extract (Solanum lycopersicum l.) in Nanostructured Lipid Carrier (NLC) and Conventional Creame

International Journal of Drug Delivery Technology ◽

10.25258/ijddt.v7i1.8919 ◽

2017 ◽

Vol 7 (1) ◽

Cited By ~ 1

Author(s):

Noorma Rosita ◽

Dewi Haryadi ◽

Tristiana Erawati ◽

Rossa Nanda ◽

Widji Soeratri

Keyword(s):

Antioxidant Activity ◽

Physical Stability ◽

Nanostructured Lipid Carrier ◽

Uvb Radiation ◽

K Value ◽

Antioxidant Power ◽

Solanum Lycopersicum L ◽

Tomato Extract ◽

Dpph Method ◽

High Shear Homogenization

The aim of this study was to investigate the ability of NLC in increasing photostability of tomato extract in term of antioxidant activity. Photostability testing on antioxidant activity of samples were conducted by accelerating method using UVB radiation 32.400 joule for 21 hours radiation. Antioxidant activity was measured by DPPH method. NLC was made by High Shear Homogenization (HPH) method at 24000 rpm for 4 cycles, while conventional creame was made by low speed at 400 rpm. The product were characterized include: pH, viscosity, and particle size. There were had difference characters and physical stability. NLC had smaller size, more homogenous and more stable than conventional creame. It was known that stability of antioxidant activity of tomato extract in NLC system higher than in conventional creame. That was showed with k value, as constanta of rate scavenging activity decreasing in antioxidant power between time (Sigma 2-tail less than 0.005) of NLC and conventional creame were: 2.03x10-2 %/hour ±0.08 (3.94) and 4.71x 10-2 %/ hour ±0.23 (4.88) respectively.

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Extraction of Phenolic Compounds with Antioxidant Activity from Beetroot (Beta vulgaris L.)

Current Nutrition & Food Science ◽

10.2174/1573401313666170609102336 ◽

2018 ◽

Vol 14 (4) ◽

pp. 350-357 ◽

Cited By ~ 6

Author(s):

Raquel P.F. Guine ◽

Fernando Goncalves ◽

Clemence Lerat ◽

Theo El Idrissi ◽

Eva Rodrigo ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Beta Vulgaris

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Apoptosis Caused by Triterpenes and Phytosterols and Antioxidant Activity of an Enriched Flavonoid Extract from Passiflora mucronata

Anti-Cancer Agents in Medicinal Chemistry ◽

10.2174/1871520618666180315090949 ◽

2019 ◽

Vol 18 (10) ◽

pp. 1405-1416 ◽

Cited By ~ 4

Author(s):

Isabel C.V. da Silva ◽

Goran N. Kaluđerović ◽

Pollyana F. de Oliveira ◽

Denise O. Guimarães ◽

Carla H. Quaresma ◽

...

Keyword(s):

Antioxidant Activity ◽

Cell Lines ◽

Oleanolic Acid ◽

Folk Medicine ◽

Hexane Fraction ◽

Cytotoxicity Test ◽

B16f10 Cell ◽

Dpph Method ◽

Melanoma B16f10 ◽

First Time

Background: P. mucronata (Pm) comes from South America, Brazil and is characterized as “Maracujá de Restinga”. It is used in folk medicine for its soothing properties and in treating insomnia. Objective: The present study for the first time analyzed the antioxidant and cytotoxicity of the hydroalcoholic leaves extract and fractions from Pm. Method: The cytotoxicity test will be evaluated by different assays (MTT and CV) against human prostate cancer (PC3) and mouse malignant melanoma (B16F10) cell lines, and the antioxidant test by DPPH method. Results: β-Amyrin, oleanolic acid, β-sitosterol and stigmasterol were isolated of the most active, hexane fraction. These substances were tested against the tumor cell lines: β-sitosterol and stigmasterol showed the most relevant activity to PC3 in CV assay and, oleanolic acid to B16F10 by the MTT assay. In addition, it was possible to indicate that the mode of cell death for stigmasterol, presumably is apoptosis. In terms of antioxidant activity, the hydroalcoholic leaves extract presented higher activity (EC50 133.3 µg/mL) compared to the flower (EC50 152.3 µg/mL) and fruit (EC50 207.9 µg/mL) extracts. By the HPLC-MS, it was possible to identify the presence of flavones in the leaf extract (isoschaftoside, schaftoside, isovitexin, vitexin, isoorientin, orientin). Conclusions: P. mucronata hexane fraction showed promising cytotoxic effect against cancer cell lines, and stigmasterol contributes to this activity, inducing apoptosis of these cells. Furthermore, as other Passiflora species, Pm extract showed antioxidant activity and flavones are its major phenolic compounds.

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Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying

Foods ◽

10.3390/foods10061255 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1255

Author(s):

Sofia C. Lourenço ◽

Débora A. Campos ◽

Ricardo Gómez-García ◽

Manuela Pintado ◽

M. Conceição Oliveira ◽

...

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Spray Drying ◽

Total Phenolic Content ◽

Phenolic Content ◽

Food Products ◽

Total Phenolic ◽

Dry Extract ◽

Pineapple Peel ◽

Dpph Method

Pineapple peel still contains an important amount of phenolic compounds and vitamins with valuable antioxidant activity. In this way, the aim of this study was the recovery of the bioactive compounds from pineapple peel using environmentally friendly and low-cost techniques, envisaging their application in food products. From the solid-liquid extraction conditions tested, the one delivering an extract with higher total phenolic content and antioxidant capacity was a single extraction step with a solvent-pineapple peel ratio of 1:1 (w/w) for 25 min at ambient temperature, using ethanol-water (80–20%) as a solvent. The resulting extract revealed a total phenolic content value of 11.10 ± 0.01 mg gallic acid equivalent (GAE)/g dry extract, antioxidant activity of 91.79 ± 1.98 µmol Trolox/g dry extract by the DPPH method, and 174.50 ± 9.98 µmol Trolox/g dry extract by the FRAP method. The antioxidant rich extract was subjected to stabilization by the spray drying process at 150 °C of inlet air temperature using maltodextrin (5% w/w) as an encapsulating agent. The results showed that the antioxidant capacity of the encapsulated compounds was maintained after encapsulation. The loaded microparticles obtained, which consist of a bioactive powder, present a great potential to be incorporated in food products or to produce bioactive packaging systems.

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Microalgae as Sustainable Bio-Factories of Healthy Lipids: Evaluating Fatty Acid Content and Antioxidant Activity

Marine Drugs ◽

10.3390/md19070357 ◽

2021 ◽

Vol 19 (7) ◽

pp. 357

Author(s):

Tiago A. Conde ◽

Bruna F. Neves ◽

Daniela Couto ◽

Tânia Melo ◽

Bruno Neves ◽

...

Keyword(s):

Antioxidant Activity ◽

Antioxidant Activities ◽

Fatty Acid Content ◽

Scenedesmus Obliquus ◽

Food Sources ◽

Gas Chromatography Mass Spectrometry ◽

Nannochloropsis Oceanica ◽

Omega 3 ◽

Bioactive Lipids ◽

Food Ingredients

The demand for sustainable and environmentally friendly food sources and food ingredients is increasing, and microalgae are promoted as a sustainable source of essential and bioactive lipids, with high levels of omega-3 fatty acids (ω-3 FA), comparable to those of fish. However, most FA screening studies on algae are scattered or use different methodologies, preventing a true comparison of its content between microalgae. In this work, we used gas-chromatography mass-spectrometry (GC-MS) to characterize the FA profile of seven different commercial microalgae with biotechnological applications (Chlorella vulgaris, Chlorococcum amblystomatis, Scenedesmus obliquus, Tetraselmis chui, Phaeodactylum tricornutum, Spirulina sp., and Nannochloropsis oceanica). Screening for antioxidant activity was also performed to understand the relationship between FA profile and bioactivity. Microalgae exhibited specific FA profiles with a different composition, namely in the ω-3 FA profile, but with species of the same phylum showing similar tendencies. The different lipid extracts showed similar antioxidant activities, but with a low activity of the extracts of Nannochloropsis oceanica. Overall, this study provides a direct comparison of FA profiles between microalgae species, supporting the role of these species as alternative, sustainable, and healthy sources of essential lipids.

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Nutritional Quality of Pasta Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study

Nutrients ◽

10.3390/nu13010171 ◽

2021 ◽

Vol 13 (1) ◽

pp. 171

Author(s):

Marika Dello Russo ◽

Carmela Spagnuolo ◽

Stefania Moccia ◽

Donato Angelino ◽

Nicoletta Pellegrini ◽

...

Keyword(s):

Salt Content ◽

Analysis Data ◽

Food Choices ◽

Nutritional Composition ◽

Food Labels ◽

Nutrition Claims ◽

Italian Market ◽

Lower Protein ◽

Fresh Pasta

Pasta represents a staple food in many populations and, in recent years, an increasing number of pasta items has been placed on the market to satisfy needs and trends. The aims of this work were: (i) to investigate the nutritional composition of the different types of pasta currently sold in Italy by collecting the nutrition facts on their packaging; (ii) to compare energy, nutrient and salt content per 100 g and serving in fresh and dried pasta; (iii) to compare the nutrition declaration in pairs of products with and without different declarations (i.e., gluten free (GF), organic, and nutrition claims (NC)). A total of 756 items, made available by 13 retailers present on the Italian market, were included in the analysis. Data showed a wide difference between dried and fresh pasta, with high inter-type variability. A negligible amount of salt was observed in all types of pasta, except for stuffed products, which had a median high quantity of salt (>1 g/100 g and ~1.5 g/serving). Organic pasta had higher fibre and lower protein contents compared to conventional pasta. GF products were higher in carbohydrate and fat but lower in fibre and protein than not-GF products, while only a higher fibre content was found in pasta with NC compared to products not boasting claims. Overall, the results show high variability in terms of nutrition composition among the pasta items currently on the market, supporting the importance of reading and understanding food labels for making informed food choices.

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Evaluation of phenolic compounds and antioxidant activity in some edible flowers

Open Agriculture ◽

10.1515/opag-2020-0087 ◽

2020 ◽

Vol 5 (1) ◽

pp. 857-870

Author(s):

Fernando Gonçalves ◽

João Carlos Gonçalves ◽

Ana Cristina Ferrão ◽

Paula Correia ◽

Raquel P. F. Guiné

Keyword(s):

Antioxidant Activity ◽

Total Phenolics ◽

Total Phenolic ◽

Potential Health ◽

Phenolic Contents ◽

Spectrophotometric Methods ◽

Potential Source ◽

Successive Extraction ◽

Dpph Method ◽

Total Anthocyanins

AbstractRecently, edible flowers (EF) have aroused increased interest because of their aesthetic properties as well as potential health benefits related to the occurrence of some bioactive compounds. Therefore, the aim of this work was to evaluate the total phenolics, anthocyanins, flavonoids, and antioxidant activity (AOA) (following DPPH and ABTS methods) in eleven EF. The samples were subjected to three successive extraction steps using methanol, and these extracts were then analysed for the aforementioned properties using spectrophotometric methods. The obtained extracts were used for the quantification of phenolic composition and AOA. The results indicated that, among the flowers analysed in this study, red rose, pink rose, and red carnation possessed the highest total phenolic contents (27.53, 23.30, and 18.17 mg g−1 gallic acid equivalents, respectively), total anthocyanins (3.07, 1.97, and 4.47 mg g−1 catechin equivalents [CE], respectively), and AOA (12.07, 15.77, and 12.93 mg g−1 TE, respectively, as given by the DPPH method or 8.23, 9.27 and 8.00 mg g−1 TE, respectively, as given by the ABTS method). The flowers with highest flavonoids contents were red carnation, Mexican marigold, and pink rose (17.50, 16.90, and 16.57 mg g−1 CE, respectively). Cluster analysis grouped the analysed flowers into two groups, those richest in phenolics with AOA and those not so rich. Finally, some important correlations were observed between the total phenolics and the AOA. In conclusion, these flowers could represent a potential source of natural compounds with antioxidant capacity.

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