scholarly journals Alteration of Bioactive Compounds and Antioxidative Properties in Thermal, Ultra-High Pressure and Ultrasound Treated Maoberry (Antidesma Bunius L.) Juice during Refrigerated Storage

2021 ◽  
Vol 9 (3) ◽  
pp. 904-916
Author(s):  
Varongsiri Kemsawasd ◽  
Pittaya Chaikham
Keyword(s):  
Ascorbic Acid ◽  
Reduction Rate ◽  
Microbiological Quality ◽  
Antioxidant Compounds ◽  
Refrigerated Storage ◽  
Tropical Fruit ◽  
Antioxidant Power ◽  
Medicinal Value ◽  
Anti Cancer ◽  
Ferric Reducing Antioxidant Power

Maoberry (Antidesma bunius L.) is a tropical fruit locally referred to as “Mao-Luang” in Thailand. The fruit contains high amounts of ascorbic acid and phenolic compounds with antioxidative potential, which has demonstrated medicinal value in terms of anti-cancer and anti-diabetic effects. In this term, this research purposed to determine the changes of predominant bioactive phytochemicals, antioxidant capacity and microbiological quality of pasteurized (85ºC/1 min), pressurized (500 and 600 MPa/30ºC/30 min), and ultra-sonicated (20 kHz/60% and 80% amplitude/30 min) maoberry juices during storage at 4°C for 30 days. The results displayed that ascorbic acid, phenolic acids (gallic and vanillic acids), anthocyanins (cyanidin 3-o-glucoside and cyanidin 3-rutinoside), flavonoids [(+)-catechin and (˗)-epicatechin), 2,2-diphenyl-1-picryl hydrazyl hydrate (DPPH) radical inhibition and ferric reducing antioxidant power (FRAP) value in pressurized and ultra-sonicated juices displayed higher reduction rate during storage than those in pasteurized juice. Nevertheless, at the final stage of storage, both juices still contained higher levels of antioxidant compounds and properties than in thermally treated juice. All the treated samples were shown to reduce initial microbial load of fresh maoberry juice to a non-detectable amount, while maintaining their quality during prolonged refrigerated storage.

scholarly journals Antioxidant and Antiproliferative Potentials of Ficus glumosa and Its Bioactive Polyphenol Metabolites

2021 ◽  
Vol 14 (3) ◽  
pp. 266
Author(s):  
Moses Mutuse Mutungi ◽  
Felix Wambua Muema ◽  
Festus Kimutai ◽  
Yong-Bing Xu ◽  
Hui Zhang ◽  
...  
Keyword(s):  
Chemical Constituents ◽  
Stem Bark ◽  
Background Information ◽  
Antioxidant Power ◽  
Chemical Profiling ◽  
Anti Cancer ◽  
Ic50 Values ◽  
Ferric Reducing Antioxidant Power ◽  
High Cytotoxicity ◽  
Ethanol Extracts

Ficus glumosa Delile (Moraceae), a reputed plant that is used in herbal medicine, is of high medicinal and nutritional value in local communities primarily ascribed to its phytochemical profile. Currently, there are hardly any fine details on the chemical profiling and pharmacological evaluation of this species. In this study, the flavonoids and phenolics contents of the ethanol extracts and four extracted fractions (petroleum ether (PE), ethyl acetate (EA), n-butanol, and water) of the stem bark of Ficus glumosa were firstly quantified. Further, their antioxidant and antiproliferative potentials were also evaluated. The quantitative determination indicated that the EA and n-butanol fractions possessed the highest total flavonoids/phenolics levels of 274.05 ± 0.68 mg RE/g and 78.87 ± 0.97 mg GAE/g, respectively. Similarly, for the 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ferric-reducing antioxidant power (FRAP) assays, the EA fraction exhibited high potency in both DPPH and ABTS+ scavenging activities with IC50 values of 0.23 ± 0.03 mg/mL, 0.22 ± 0.03 mg/mL, and FRAP potential of 2.81 ± 0.01 mg Fe2+/g, respectively. Furthermore, the EA fraction displayed high cytotoxicity against human lung (A549) and colon (HT-29) cancer cells. Additionally, the liquid chromatography coupled with electrospray ionization tandem mass spectrometry (LC-ESI-MS/MS) was employed in order to characterize the chemical constituents of the EA fraction of Ficus glumosa stem bark. Our findings revealed 16 compounds from the EA fraction that were possibly responsible for the strong antioxidant and anti-proliferative properties. This study provides edge-cutting background information on the exploitation of Ficus glumosa as a potential natural antioxidant and anti-cancer remedy.

scholarly journals From the Field to the Pot: Phytochemical and Functional Analyses of Calendula officinalis L. Flower for Incorporation in an Organic Yogurt

Antioxidants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 559 ◽  
Author(s):  
Bragueto Escher ◽  
Cardoso Borges ◽  
Sousa Santos ◽  
Mendanha Cruz ◽  
Boscacci Marques ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Biological Activities ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Calendula Officinalis ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Functional Analyses ◽  
Calendula Officinalis L

Edible flowers have been used as ingredients because of their biological activities, taste, and overall appearance. This research was aimed to characterize the chemical composition and in vitro antioxidant activity of the marigold flower (Calendula officinalis L.) extracted with different proportions of water and ethyl alcohol, and the lyophilized extract with higher content of antioxidant compounds was incorporated into an organic yogurt. Results showed that the hydroalcoholic extract (50:50 v/v) presented the highest total phenolic content (TPC), flavonoids, and antioxidant activity (ferric reducing antioxidant power (FRAP), total reducing capacity (TRC), and Cu2+/Fe2+ chelating ability). Phenolic acids and flavonoids were quantified in the extract by LC-DAD, while 19 compounds were tentatively identified by ESI-MS/MS. The lyophilized marigold extract (LME) also inhibited 12% of Wistar rat’s brain lipid oxidation in vitro, inhibited α-amylase, and α-glucosidase activities, but showed no cytotoxicity towards cancerous cells (HCT8 and A549). However, marigold flower extract protected human erythrocytes against mechanical stress. When added into an organic yogurt model (0 to 1.5%), LME increased TPC and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH) and TRC), and the sensory analysis showed that the organic yogurt had an acceptance of 80.4%. Our results show that the use of LME may be a technological strategy to increase the content of bioactive compounds in yogurts.

scholarly journals Ekstraksi dan Bioaktivitas Antioksidan Pigmen Fikoeritrin dari Rumput Laut Merah Halymenia sp.

2020 ◽  
Vol 15 (2) ◽  
pp. 115
Author(s):  
Tias Suci Lailani ◽  
Ifah Munifah ◽  
Hermanto Hermanto
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phosphate Buffer ◽  
Extraction Time ◽  
Red Seaweed ◽  
Antioxidant Power ◽  
Extract Yield ◽  
Ferric Reducing Antioxidant Power

Fikoeritrin adalah pigmen dari rumput laut merah Halymenia sp. dengan aktivitas antioksidan yang potensial untuk dikembangkan dalam bidang nutraseutikal. Ekstraksi fikoeritrin dapat dilakuan dengan berbagai jenis pelarut. Namun, penggunaan pelarut yang tidak sesuai dapat berdampak terhadap rendemen, kemurnian, dan juga bioaktivitas ekstrak fikoeritrin. Oleh karena itu, penelitian ini bertujuan untuk mendapatkan jenis pelarut dan durasi waktu ekstraksi (secara maserasi) yang tepat sehingga menghasilkan ekstrak dengan rendemen, kemurnian, dan daya antioksidan fikoeritrin terbaik. Ekstraksi dilakukan menggunakan tiga jenis pelarut (akuabides; buffer fosfat pH 6,8; dan aseton 80%) dengan variasi waktu maserasi (24, 48, 72, dan 96 jam). Spektrofotometri Ultraviolet-Visibel (UV-Vis) dipergunakan dalam identifikasi fikoeritrin, sementara Ferric Reducing Antioxidant Power (FRAP) merupakan metode dalam telaah daya antioksidan ekstrak. Hasil penelitian menunjukkan bahwa terdapat perbedaan jumlah rendemen ekstrak (w/w segar) dari ketiga pelarut, yaitu 1,76% (akuabides); 0,91% (aseton 80%); dan 2,91% (buffer fosfat pH 6,8). Selain itu, waktu ekstraksi juga menyebabkan perbedaan jumlah rendemen, yaitu 1,72% (24 jam); 1,51% mg/mL (48 jam); 1,37% (72 jam); dan 1,43% (96 jam). Hasil ini menunjukkan bahwa pelarut buffer fosfat dengan durasi waktu maserasi 24 jam adalah metode yang terbaik untuk mendapatkan rendemen fikoeritrin tertinggi dari rumput laut merah Halymenia sp. Aktivitas antioksidan dari ekstrak buffer fosfat ini terdeteksi sebesar 3,14 mg ekuivalen asam askorbat/100 g ekstrak pada konsentrasi 10 mg/mL. ABSTRACTPhycoerythrin is a pigment from red seaweed Halymenia sp., with antioxidant activity which is prospective in nutraceutical development. There are several solvents that could be used in the extraction of phycoerythrin. However, the use of inappropriate solvents may impact the yield, purity, and bioactivity of phycoerythrin extract. Therefore, this study aimed to obtain the type of solvent and the duration of extraction (with maceration technique) to produce the highest yield, purity, and antioxidant activity of phycoerythrin extract. Extraction was carried out using three types of solvents (aquabidest, phosphate buffer pH 6.8, and acetone 80%) with variations in extraction time (24, 48, 72, and 96 hours). Spectrophotometric Ultraviolet-Visible (UV-Vis) was used to identify the phycoerythrin, and Ferric Reducing Antioxidant Power (FRAP) was applied to analyze the antioxidant activity in the extract. The results showed that there were differences in the amount of extract yield (w/w fresh) from three solvents, which was 1.77% (aquabidest), 0.91% (acetone 80%), and 2.91% (phosphate buffer pH 6.8). Moreover, extraction duration was also affecting the amount of yield, which was1.78% (24 hours), 1.51% mg/mL (48 hours), 1.37% (72 hours), and 1.43% (96 hours). These results indicated that the phosphate buffer solvent with a 24-hour extraction duration was the best method to get the highest yield of phycoerythrin from the red seaweed Halymenia sp. The antioxidant activity from the phosphate buffer extract was detected up to 3.14 mg equivalent ascorbic acid /100 g extract at a concentration of 10 mg/mL.

scholarly journals Research of physicochemical properties and antioxidant activity of beetroots as affected by vacuum microwave drying conditions

2021 ◽  
Vol 5 (3(61)) ◽  
pp. 40-45
Author(s):  
Yan Liu ◽  
Sergei Sabadash ◽  
Zhenhua Duan
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Microwave Power ◽  
Sample Thickness ◽  
Microwave Drying ◽  
Antioxidant Power ◽  
Vacuum Degree ◽  
Vacuum Microwave ◽  
Ferric Reducing Antioxidant Power

The object of research is the beetroots, dried by vacuum microwave drying at different conditions. Physicochemical properties and antioxidant activity of beetroots were studied using vacuum microwave drying at different microwave power (500, 1000, and 1500 W), vacuum degree (–0.05, –0.07, and –0.09 MPa) and sample thickness (2, 4, and 6 mm). A colorimeter was used to evaluate the color quality of beetroots. Colorimetric methods were used to determinate contents of betalain, ascorbic acid and total flavonoid, and antioxidant activity (ferric reducing antioxidant power assay) of beetroots. Results showed that the drying time decreased with increasing microwave power and vacuum degree, while increased significantly with the increase of sample thickness. The lightness (L*) of dried beetroots was higher than that of fresh beetroots. The values of redness (a*) increased with the increase of vacuum degree. The values of yellowness (b*) increased with the growth of vacuum degree and microwave power, while reduced as the sample thickness added. The total color difference (∆E) of dried beetroots reduced with increasing vacuum degree, and displayed the lowest value (5.95) at a vacuum degree of –0.09 MPa as compared to fresh beetroots. The content of betacyanin, betaxanthin and ascorbic acid displayed a declining tendency with the growth of microwave power, while increased with the increase of vacuum degree. And the total flavonoid content of beetroots illustrated a decreasing tendency with the increase of vacuum degree, microwave power and sample thickness. The ferric reducing antioxidant power (FRAP) of dried beetroots decreased significantly with the increase of microwave power, and showed the highest value (14.70 mg trolox equivalents/g) at a microwave power of 500 W. The most favorable conditions for vacuum microwave drying of beetroots were microwave power of 500 W, vacuum degree of –0.09 MPa and sample thickness of 2 mm. It leads to better physicochemical properties of bioactive compounds and higher antioxidant activity of dried beetroots. The dried beetroots can be used as functional foods and value-added food products.

scholarly journals Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1314 ◽  
Author(s):  
Patricio Orellana-Palma ◽  
Guisella Tobar-Bolaños ◽  
Nidia Casas-Forero ◽  
Rommy N. Zúñiga ◽  
Guillermo Petzold
Keyword(s):  
Sulfonic Acid ◽  
High Stability ◽  
Storage Time ◽  
Quality Attributes ◽  
Oxygen Radical ◽  
Soluble Solids ◽  
Refrigerated Storage ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Food Applications

This study aimed to evaluate the potential of centrifugal block cryoconcentration (CBCC) at three cycles applied to fresh calafate juice. The fresh juice and cryoconcentrate at each cycle were stored for five weeks at 4 °C and quality attributes were analyzed every 7 days. CBCC had significant effects in the calafate juice, since in the last cycle, the cryoconcentrate reached a high value of total soluble solids (TSS, ≈42 °Brix), with final attractive color, and an increase of approximately 2.5, 5.2, 5.1, 4.0 and 5.3 times in relation to the fresh juice values, for total bioactive compounds (TBC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC), respectively. However, at 35 days under storage, these values decreased by 5%, 13%, 15%, 19%, 24% and 27%, for TSS, TBC, DPPH, ABTS, FRAP and ORAC, respectively. Additionally, until the day 14, the panelists indicated a good acceptability of the reconstituted cryoconcentrate. Therefore, CBCC can be considered a novel and viable technology for the preservation of quality attributes from fresh calafate juice with interesting food applications of the cryoconcentrates due to their high stability during storage time in comparison to the fresh juice.

Antioxidant activity, extraction and application of psyllium mucilage in chocolate drink

2020 ◽  
Vol 50 (6) ◽  
pp. 1175-1185
Author(s):  
Gabriela Souza ◽  
Suelen Siqueira dos Santos ◽  
Rita Bergamasco ◽  
Jessica Antigo ◽  
Grasiele Scaramal Madrona
Keyword(s):  
Xanthan Gum ◽  
Food Products ◽  
Water Bath ◽  
Antioxidant Compounds ◽  
Extraction Condition ◽  
Antioxidant Power ◽  
Content Type ◽  
Significant Difference ◽  
Ferric Reducing Antioxidant Power ◽  
Texture Attributes

Purpose The purpose of this study is to extract psyllium mucilage and evaluate its antioxidant compounds (in the best extraction condition) and its application in a chocolate drink. Design/methodology/approach First, the extraction by ultrasonic bath was evaluated, followed by water bath extraction, and as there was no difference between the methods, a water bath experimental design was carried out to evaluate the best extraction conditions for psyllium mucilage, having response variables, yield and emulsion stability. A chocolate drink with psyllium mucilage was produced and evaluated in the best extraction condition to compare with xanthan gum. Findings The best extraction conditions for psyllium mucilage were 60°C for 2 h and 1:80 ratio (seed:water). It can be verified that psyllium is rich in antioxidant compounds (0.71 mg GAE/g and 6.67 Mmol ET/g by 2,2′-azinobis (3-ethylbenzthiazoline sulfonic acid-6), and 9.65 Mmol ET/g for ferric reducing antioxidant power), which can greatly contribute to its application in food products. The use of mucilage in chocolate drink is feasible, as among its several attributes there was no significant difference between samples, highlighting texture attributes in which mucilage samples did not differ from the control containing xanthan gum (being the grades approximated 6.84). Originality/value Psyllium presented several antioxidant compounds that are very desirable in food products. In the chocolate drink, psyllium mucilage showed potential use as a thickener, so it is important for further studies to improve the product’s development, but it is currently feasible to be produced in an industrial scale.

scholarly journals Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

2009 ◽  
Vol 27 (No. 5) ◽  
pp. 338-351 ◽  
Author(s):  
J. Oszmiański ◽  
A. Wojdyło
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Apple Juice ◽  
Slight Reduction ◽  
Sample Storage ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
And Storage ◽  
Anthocyanin Degradation

The objective of this research was to evaluate the effect of blackcurrant mash blended with apple pulp during juice production and storage on its phenolic composition, antioxidant activity, L-ascorbic acid, and colour. Five variants of samples were prepared: apple juices from two cultivars: the Shampion and Idared cultivars without and with 20% of blackcurrant pulp and blackcurrant juice which were stored at 4°C and 30°C for 6 months. The apple juices prepared from the Idared and Shampion cultivars had a very low L-ascorbic acid contents (1.32 mg/l and 6.26 mg/l, respectively) whereas blackcurrant juice showed the highest amount of L-ascorbic acid, i.e. 704.3 mg/l. The addition of 20% of blackcurrant pulp before apple crashing resulted in a great difference between L-ascorbic acid contents in juices. The addition of blackcurrant fruits before apple crushing had a statistically significantly different (<i>P</i> < 0.05) influence on phenolic compounds, especially in Idared blended pulp. As compared with the control samples, flavan-3-ol concentration increased 4 times in juices made from 80% of Idared apples blended with 20% of blackcurrant fruits. Apple pulp blended with blackcurrant was richer in hydroxycinnamic acids (especially caffeic, <i>p</i>-coumaric, and neochlorogenic acids) than juices made only from apples. The results ranged from 83.05 to 3297.6µM T/100 ml for DPPH (1,1-diphenyl-2-picrylhydrazyl radical), from 20.64 to 490.93µM T/100 ml for ABTS (2,2’azinobis-(3-ethylbenzthiazoline-6-sulphonic acid)), and from 1.52 to 37.35µM T/ml for FRAP (Ferric reducing antioxidant power assay) for apple juice made from the Idared cultivar and for blackcurrant juice, respectively. The highest level of the antioxidant capacity (<i>P</i> < 0.05) observed in the blackcurrant sample was due to the effect of the high anthocyanin and ascorbic acid contents. The apple juice colour showed a moderate degradation with time as indicated by the slight reduction of <i>L</i>* values in the samples stored at 4°C for 6 months, and a much higher decrease of <i>L</i>* values in the samples stored at 30°C. The lightness of the apple blended with blackcurrant increased during storage as a result of the coloured anthocyanin degradation. The temperature during the sample storage (30°C) had a significant influence, resulting in a higher degradation of all phenolics compounds analysed, colour and antioxidant activity.

scholarly journals Comparative Evaluation of Four Extraction Methods of Antioxidant Compounds from Decatropis bicolor in Aqueous Medium Applying Response Surface Design

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 1042
Author(s):  
Judith Jaimez-Ordaz ◽  
Elizabeth Contreras-López ◽  
Tania Hernández-Sánchez ◽  
Luis Guillermo González-Olivares ◽  
Javier Añorve-Morga ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Aqueous Medium ◽  
Response Surface ◽  
Extraction Methods ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Physical Factors ◽  
Antioxidant Power ◽  
Response Surface Designs ◽  
Ferric Reducing Antioxidant Power

The objective of this paper is to compare conventional, ultrasound, microwave, and French press methods for the extraction of antioxidant compounds from Decatropis bicolor in an aqueous medium. This plant is widely used in Mexican traditional medicine for breast cancer treatment. Despite that, there are few studies on D. bicolor. Two response surface designs were applied to establish the best conditions of the liberation of antioxidants from D. bicolor, which were determined by DPPH• and Ferric Reducing Antioxidant Power (FRAP) techniques. The total phenolic content was evaluated by the Folin-Ciocalteu method. The results showed that D. bicolor is a source of antioxidants (669–2128 mg ET/100 g and 553–1920 mg EFe2+/100 g, respectively) and phenolic compounds (2232–9929 mg EGA/100 g). Among the physical factors that were analyzed, the temperature was the determinant factor to liberate the compounds of interest by using low concentrations of the sample and short times of extraction. The French press was the most efficient method, obtaining values of antioxidant activity and phenolic compounds even higher than those reported by using extraction methods with solvents such as methanol.

scholarly journals Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 357 ◽  
Author(s):  
Simona Jancikova ◽  
Dani Dordevic ◽  
Ewelina Jamroz ◽  
Hana Behalova ◽  
Bohuslava Tremlova
Keyword(s):  
Antioxidant Properties ◽  
Textural Properties ◽  
Edible Films ◽  
Antioxidant Compounds ◽  
Optical Parameters ◽  
Breaking Strain ◽  
Antioxidant Power ◽  
Film Forming ◽  
Ferric Reducing Antioxidant Power ◽  
Tea Extract

The aim of the study was to characterize antioxidant and textural property differences of edible films prepared with the addition of lapacho extract (LE). The experimentally produced edible films also contained different carrageenans (ι- and κ-carrageenan). The κ- and ι-carrageenan, glycerol and the different addition of LE (5%, 10%, 20%) were used as ingredients for forming films. The pH and viscosity were measured for film forming solutions (before drying). The following analyses were performed on films: the total polyphenol content (TPC), Ferric Reducing Antioxidant Power (FRAP) and 2-Diphenyl–1-Picrylhydrazyl (DPPH). Optical parameters were analyzed by the determination of UV-Vis spectra. The structure of films was characterized by scanning electron microscopy. The gained results indicated that the use of different gelling agents (ι- and κ-carrageenan) resulted in statistically significant (p < 0.05) differences in textural properties (strength and breaking strain) of produced edible films. The highest antioxidant properties and TPC had a κ film with 20% LE (DPPH: 87.63 ± 0.03%; TPC: 233.75 ± 0.104 mg gallic acid/g). According to these results, it can be concluded that edible films with the highest concentrations of added lapacho extract can serve as a good source of antioxidant compounds. Certainly, these properties can be usefully incorporated into the wrapped food commodity.

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