scholarly journals Effect of Foam-Mat Drying Conditions on Antioxidant Activity, Total Phenolic Compound, Anthocyanin Content and Color of Purple-Fleshed Sweet Potato Powder

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
Nattakan Jakkranuhwat ◽  
Patcharee Kunchansombat
Keyword(s):  
Antioxidant Activity ◽  
Sweet Potato ◽  
Phenolic Compound ◽  
Total Phenolic ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Anthocyanin Content ◽  
Total Phenolic Compound ◽  
Phytochemical Content ◽  
Potato Powder

This research was aimed to study chemical properties (antioxidant activity, total phenolic compound and anthocyanin content) and color of foam-mat dried purple-fleshed sweet potato powder affected by 2 drying methods (tray drying and vacuum drying) and 3 drying temperatures (50, 60 and 70°C). The foaming process of purple-fleshed sweet potato used carboxymethyl cellulose (1%) mixed with hydroxy propylcellulose (1%) as a foaming agent. The results showed that different drying methods and temperatures affected qualities of foam-mat dried purple-fleshed sweet potato powder significantly (P <0.05). Vacuum drying method at 70°C showed antioxidant activity, total phenolic compound and anthocyanin content in foam-mat vacuum-dried powder than tray-dried one at 70°C. The results also showed that increasing temperature led to an increase in anthocyanins and antioxidant activities of the samples (P <0.05) because low oxygen and drying time condition could avoid the oxidation reaction. Therefore, their low phytochemical content loss during vacuum drying could be considered from the high intense of purple color (low b* value). Results of this study suggested that foam-mat drying by vacuum method at 70°C could retain higher quality of purple-fleshed sweet potato powder, in terms of phytochemical content as well as antioxidant capacities. This study has indicated that, under the experimental conditions, obtain for highly nutrition powder characteristics and applying for food ingredients.

scholarly journals Antioxidant Activities, Total Phenolic Compound And Pigment Contents of Tropical Sargassum sp. Extract, Macerated In Different Solvents Polarity

2019 ◽  
Vol 22 (1) ◽  
pp. 73 ◽  
Author(s):  
Jelita Rahma Hidayati ◽  
Ervia Yudiati ◽  
Delianis Pringgenies ◽  
Zaenal Arifin ◽  
Diah Tri OktaviyantI
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compound ◽  
Antiradical Activity ◽  
Antioxidant Activities ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Total Phenolic Compound ◽  
Pigment Contents ◽  
Chlorophyll A Content

Exposure of sunlight lead tropical Sargassum sp. to maintain their growth and moreover to bring up their secondary metabollite for life struggling. Sargassum sp. has bioactive compounds that has a potential antioxidant acitivity such as phenolic compounds as well as chlorophyll and carotenoids. This research was conducted to determine antioxidant activities, phenolic compound and pigmens of Sargassum sp. with different solvent that have different polarities. Sample was macerate with n-heksana, ethyl acetate, methanol and aquadest. All the parameters were done spectrophotometrically. IC50 was used to determine the antioxidant activity by antiradical scavenging activity using DPPH (515 nm). Total phenolic compound were tested by Folin-Ciocalteu solution  and used gallic acid as standard (725 nm). The chlorophylls a content were measured at wavelength 662 nm and 645 nm and carotenoids were measured at wavelength 470 nm. The results showed best IC50 is achieved by aquadest extract (72.95 ±0.22 ppm). The highest Total phenolic compound is achieved by ethyl acetat extract (120.29 ±0,404 mg GAE/g sample). The highest chlorophyll a content is achieved by ethyl acetat extract (18.23 ± 0,049 mg/g sample) and the highest carotenoid content is achieved by ethyl acetat extract extract (60.65 ±0,008  µmol/g sample). It can be concluded that aquadest extract can be categorized as the strong antioxidant and antiradical activity, ethyl acetat as a medium antioxidant activity. The simple and save methods of aquadest extract promising that Sargassum  sp. frorn Indonesia is a good candidate compoud for nutraceutical and cosmeceutical approach.  

scholarly journals Spirulina-Enriched Pasta as Functional Food Rich in Protein and Antioxidant

2021 ◽  
Vol 11 (6) ◽  
pp. 14736-14750
Keyword(s):  
Antioxidant Activity ◽  
Volatile Compounds ◽  
Phenolic Compound ◽  
Functional Food ◽  
Chronic Toxicity ◽  
Functional Foods ◽  
Rheological Parameters ◽  
Total Phenolic ◽  
Total Phenolic Compound ◽  
Acute And Chronic Toxicity

Functional foods are considered foods that have a beneficial impact when ingestion. The present work aims to prepare functional food in the form of pasta rich in antioxidants and protein by enrichment with different Spirulina levels (SP). To achieve this aim, acute and chronic toxicity of SP were evaluated in experimental animals. Antioxidant activity, total phenolic compound content, physicochemical, rheological, and sensorial parameters were evaluated in pasta samples. Volatile compounds were investigated in pasta samples using SPME-GC-MS. Spirulina indicated complete safety in acute and chronic toxicity studies. Protein content in pasta increased with the increment of SP. Rheological parameters, color, and cooking quality were increased following SP level while; dough stability was decreased. Sensory evaluation of pasta samples was acceptable up to 5% SP. Total phenolic compound content was increased in pasta with increasing S SP’s level and reaches its maximum value at level 10% SP (3.12 mg GAE/g). Antioxidant activity was reduced in cooked pasta compared to uncooked. Twenty-five volatile compounds were identified in fresh pasta samples (0 & 2.5% SP). Hexanal and 2-pentylfuran were the highest volatile compounds in pasta samples. Spirulina is completely safe and could be used in the preparation of functional foods. Spirulina-enriched pasta is a rich source of protein and antioxidants. The enrichment of pasta caused a reduction in sensory scores with an increase in the addition level. This reduction may be due to the low concentration of 2-pentylfuran and hexanal as flavor compounds.

Effects of Drying Methods on Antioxidant Properties and Phenolic Content in White Button Mushroom

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Hongfang Ji ◽  
Ailin Du ◽  
Lingwen Zhang ◽  
Shuang Li ◽  
Mingduo Yang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Button Mushroom ◽  
Microwave Vacuum Drying ◽  
White Button Mushroom

Abstract In order to explore the potential drying process, the effects of different drying methods (sun drying, hot-air drying, microwave-vacuum drying, and freeze drying) on the antioxidant properties and phenolic contents in white button mushroom fruit bodies were investigated. The Folin-Ciocalteu method was used to determine total phenolic content, while 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, reducing power, iron-chelating ability, and hydroxyl radical scavenging activity assays were used to elucidate antioxidant activities. Results indicated that antioxidant properties in dried white button mushroom were affected by the drying methods to different extents, and phenolic contents showed significant differences (p<0.05) among different drying methods. Microwave-vacuum drying possessed the highest antioxidant activity in DPPH radical scavenging, reducing power and iron-chelating ability, respectively; and the content of phenolic compounds was 4.945 mg gallic acid equivalents (GAE) /g dry weight (DW). Sun drying was the worst in antioxidant activity and content of phenolic compounds was 1.964 mg GAE/g DW. Additionally, significantly positive correlation was found between the total phenolic content and antioxidant activity (p<0.01). As far as antioxidant activities are concerned, microwave-vacuum drying is proposed as an appropriate drying technique for white button mushroom.

scholarly journals Cassava starch edible coating incorporated with propolis on bioactive compounds in strawberries

2016 ◽  
Vol 40 (1) ◽  
pp. 87-96 ◽  
Author(s):  
Ariela Betsy Thomas ◽  
Rita de Cássia Mirela Resende Nassur ◽  
Ana Carolina Vilas Boas ◽  
Luiz Carlos de Oliveira Lima
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Phenolic Compound ◽  
Radical Scavenging ◽  
Biological Properties ◽  
Cassava Starch ◽  
Anthocyanin Content ◽  
Phytochemical Content ◽  
Propolis Extract

ABSTRACT Strawberry is a fruit appreciated throughout the world due to its attractive quality attributes and stands out due to its high phenolic compound content, which positively contribute to biological properties of nutritional interest. The objective of this study was to evaluate the effect of cassava starch coatings incorporated with propolis combinations on the phytochemical content and the maintenance and increase of the strawberry antioxidant activity. The treatments were 3% cassava starch (CS), 3% cassava starch + 33% ethanolic propolis extract (CS + P33%), 3% cassava starch + 66% ethanolic propolis extract (CS + P66%) and control (C). The fruits were stored at 4 °C ± 0.5 ºC and 90%RH for 16 days, making up a completely randomized design with 4 treatments and 5 time evaluations. Vitamin C, phenolic compound, anthocyanin, and antioxidant activity levels were evaluated through two methods. The coating with 66% of propolis promoted higher Vitamin C content than fruits submitted to the other treatments at 8 and 12 days of storage. For antioxidant activity, fruits treated with CS maintained a higher FRS percentage (free radical scavenging) at all time evaluations. Control fruits presented higher anthocyanin content at the last evaluation time when the highest antioxidant capacity, by the ABTS method (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)), was observed in fruits with CS and CS + P66% treatments. There was an increase tendency of the phenolic content during storage in all evaluated fruits. The propolis concentrations used, however, were not sufficient to increase or maintain the antioxidant capacity and phenolic contents of strawberries.

scholarly journals Mentha spicata L. infusions as sources of antioxidant phenolic compounds: emerging reserve lots with special harvest requirements

2016 ◽  
Vol 7 (10) ◽  
pp. 4188-4192 ◽  
Author(s):  
Ingride Rita ◽  
Carla Pereira ◽  
Lillian Barros ◽  
Celestino Santos-Buelga ◽  
Isabel C. F. R. Ferreira
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Compound ◽  
Total Phenolic ◽  
Mentha Spicata ◽  
Total Phenolic Compound

Infusions of Mentha spicata reserve lots revealed the highest total phenolic compound content and, consequently, the mightiest antioxidant activity.

scholarly journals Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety “BRS Magna”

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3701
Author(s):  
Gabriela Viana da Silva ◽  
Bruna Aparecida Souza Machado ◽  
Walkia Polliana de Oliveira ◽  
Camilla Fernanda Godinho da Silva ◽  
Cedenir Pereira de Quadros ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Drying Methods ◽  
Anthocyanin Content ◽  
Drying Process ◽  
Total Anthocyanin ◽  
Antioxidant Power ◽  
Conventional Oven

The effects of the drying process using the conventional oven and freeze-drying on the thermogravimetric profile, proximate composition, color parameters, individual bioactive compounds, and antioxidant activity in the grape residue (skin) were evaluated. Twenty individual phenolic compounds were identified, where a variation in concentration was observed for flavonols, stilbenes, phenolic acids, flavonoids, procyanidins, and particularly anthocyanins (malvidin-3,5-di-O-glucoside of 253.2–536.9 mg/kg) due to the drying process. Drying in a conventional oven caused a decrease of 23% of the total polyphenols. The skin of the BRS magna grape has a high concentration of total phenolic content of 489.5–148.3 mg.GAE/100 g, total anthocyanin content of 124.9–260.1 mg.CE/100 g, and total flavonoid content of 12.7–26.0 mg.QE/100 g. The results of free radical scavenging activity (1.26–4.91 μg/mL, as EC50) and ferric reducing antioxidant power (82.93–184.10 μmol/g of skin as equivalent to Fe2SO4) indicate high antioxidant activity, independently of the drying process applied. It was concluded that, if the application is directed to anthocyanin compounds, the use of lyophilization is recommended. On the other hand, if the interest is in bioactive compounds that exert antioxidant activity, conventional oven-drying can be used.

scholarly journals Large Variation Found in the Phytochemical and Antioxidant Activity of Peach and Plum Germplasm

2007 ◽  
Vol 132 (3) ◽  
pp. 334-340 ◽  
Author(s):  
Marcia Vizzotto ◽  
Luis Cisneros-Zevallos ◽  
David H. Byrne ◽  
David W. Ramming ◽  
W.R. Okie
Keyword(s):  
Antioxidant Activity ◽  
Skin Color ◽  
Prunus Persica ◽  
Phenolic Content ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Phytochemical Content ◽  
Phenolic Contents ◽  
Wide Range

Nineteen peach [Prunus persica (L.) Batsch] genotypes and 45 plum (Prunus salicina Erhr. and hybrids) genotypes with different flesh and skin color were analyzed for their antioxidant content and activity. Anthocyanin content, phenolic content, and antioxidant activity were higher in red-flesh than in light-colored flesh peaches. Carotenoid content was higher in yellow-flesh peaches than in light-colored ones. Red-flesh plums generally had higher anthocyanin and phenolic contents than the other plums but not necessarily greater antioxidant capacity. The total phenolic content had the most consistent and highest correlation with antioxidant activity, indicating that it is more important in determining the antioxidant activity of peaches and plums than are the anthocyanin or carotenoid contents. In general, the wide range of phytochemical content and antioxidant activity found indicates that the genetic variability present can be used to develop cultivars with enhanced health benefits.

scholarly journals Amino acid concentration, total phenolic compound content and antioxidant activity of snap bean genotypes

2019 ◽  
Vol 22 ◽  
Author(s):  
Anderson Yusei Suzuki Fukuji ◽  
Leonel Vinicius Constantino ◽  
Douglas Mariani Zeffa ◽  
Felipe Aranha de Andrade ◽  
Mayara Barbosa da Silva ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Amino Acid ◽  
Phenolic Compound ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Snap Bean ◽  
Total Phenolic Compound ◽  
Food Industries ◽  
Snap Beans

Abstract The snap bean (Phaseolus vulgaris L.) is an economically important legume worldwide due to its good nutritional quality, being considered as a source of protein, fibre, vitamins and minerals. Furthermore, snap beans present high phenolic compound levels and antioxidant activity, factors that contribute in the prevention of the oxidation effects by free radicals. Hence, the present study characterized five snap bean genotypes (UEL 1, UEL 2, UEL 405, UEL 415 and Alessa) with respect to their amino acid concentrations, total phenolic compound contents and antioxidant activities. The amino acid analysis indicated that UEL 415 showed the highest glutamic acid content (12.9 g / 100 g) and UEL 2 the highest histidine content (2.27 g / 100 g). However, only the UEL 1 genotype showed the highest total phenolic compound content (0.492 mg GAE / 100 g) and highest antioxidant activity according to DPPH• radical scavenging (64.71%). The UEL 1, UEL 2 and UEL 415 genotypes presented desirable chemical characteristics for genetic improvement programmes and their commercial exploitation by food industries.

scholarly journals Phytochemical Study and Antioxidant Properties of Aqueous Extracts of Murraya paniculata Leaf

2020 ◽  
pp. 1-8 ◽  
Author(s):  
Tania Sabnam Binta Monir ◽  
Sadia Afroz ◽  
Ishrat Jahan ◽  
Tanvir Hossain
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compound ◽  
Chemical Engineering ◽  
Research Work ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Aqueous Extracts ◽  
Phytochemical Study ◽  
Total Phenolic Compound ◽  
Murraya Paniculata

Aims: To investigate the chemical groups present, total phenolic compound, total flavonoid and to evaluate the possible antioxidant activity of aqueous extracts of Murraya paniculata leaf. Place and Duration of Study: Department of Applied Chemistry and Chemical Engineering Department, Noakhali Science and Technology University, Bangladesh, in 2017 Methodology: The dry leaves were boiled and extracted with water. The extracts were concentrated and then investigated for their total phenolic compound, total flavonoid, evaluated the antioxidant activity. The preliminary screening of the various extracts was carried out using standard methods. Total phenolic content (TPC) was determined by the modified Folin-Ciocalteu method, total antioxidant capacity (TAC) and total flavonoid content were measured according to the Phosphomolybdate-method and Dowd-method respectively. Results: The aqueous extract showed good antioxidant activity with good phenolic and flavonoid contents (400±0.44 mg ascorbic acid equivalent/g dried weight, 263±0.62 mg gallic acid equivalent/g dried weight, 63±0.19 mg quercetin equivalent/g dried weight respectively). Conclusion: The research work revealed the presence of various bioactive phytochemical compounds which show the medicinal importance of leaves Murraya paniculata through a facile extracting method.

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