Effect of Particle Size on Physico-Chemical and Antioxidant Activity of
Insoluble Dietary Fiber Powder from Corncob (Zea mays L.)

Effects of particles size of dietary fiber powder on the physico-chemical properties and antioxidant activity of corncob were investigated. Corncob was grounded in a regularly mill and grinding characteristics and the particles size were evaluated by particle size analyzer (PSA) using laser diffraction method and Fourier transform infrared (FTIR). The results showed that the insoluble dietary fiber (IDF) powder from corncob had the highest crude fiber content (32.31%) and carbohydrates (55.07%). Spectral analysis shows that the IDF matrix structure does not change after grinding and has three characteristics of absorption spectra at 3433-3425 cm-1 (O-H); 2920 cm-1 (C-H) and 1635 cm-1 (aromatic) in presence of the special structures of polysaccharide and lignin compounds. Particle size analyzer (PSA) results showed that the size of IDF 200 mesh and 80 mesh powder were 63.13 and 260.89 μm, respectively. The insoluble dietary fiber (IDF) significantly shows a decrease in dietary fiber content in line with the reduction in particle size. The IDF powder with a particle size of 63.13 μm showed that highest total phenolic content accompanied with the best antioxidant activity through all antioxidant assays (p < 0.05). This study concluded that the IDF micro-powder particle size exerted influence on physico-chemical properties, dietary fiber, total phenolic and antioxidant activity.

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Astaxanthin–garlic oil nanoemulsions preparation using spontaneous microemulsification technique: optimization and their physico–chemical properties

Zeitschrift für Physikalische Chemie ◽

10.1515/zpch-2019-1545 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Seyedalireza Mortazavi Tabrizi ◽

Afshin Javadi ◽

Navideh Anarjan ◽

Seyyed Javid Mortazavi Tabrizi ◽

Hamid Mirzaei

Keyword(s):

Antioxidant Activity ◽

Particle Size ◽

Subcritical Water ◽

Chemical Properties ◽

Polydispersity Index ◽

Garlic Oil ◽

Physico Chemical ◽

Minimum Particle Size ◽

Oil In Water ◽

Technique Optimization

AbstractGarlic oil in water nanoemulsion was resulted through subcritical water method (temperature of 120 °C and pressure of 1.5 bar, for 2 h), using aponin, as emulsifier. Based on the prepared garlic oil nanoemulsion, astaxanthin–garlic oil nanoemulsions were prepared using spontaneous microemulsification technique. Response surface methodology was employed to evaluate the effects of independent variables namely, amount of garlic oil nanoemulsion (1–9 mL) and amount of provided astaxanthin powder (1–9 g) on particle size and polydispersity index (PDI) of the resulted nanoemulsions. Results of optimization indicated that well dispersed and spherical nanodroplets were formed in the nanoemulsions with minimum particle size (76 nm) and polydispersity index (PDI, 0.358) and maximum zeta potential value (−8.01 mV), using garlic oil nanoemulsion amount of 8.27 mL and 4.15 g of astaxanthin powder. Strong antioxidant activity (>100%) of the prepared astaxanthin–garlic oil nanoemulsion, using obtained optimum amounts of the components, could be related to the highest antioxidant activity of the colloidal astaxanthin (>100%) as compared to that of the garlic oil nanoemulsion (16.4%). However, higher bactericidal activity of the resulted nanoemulsion against Escherichia coli and Staphylococcus aureus, were related to the main sulfur bioactive components of the garlic oil in which their main functional groups were detected by Fourier transform-infrared spectroscopy.

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The effect of mixture of banana pseudostem flour proportion on organoleptic properties, dietary fiber content, resistant starch, and antioxidants of canna starch-based food bar

Food Research ◽

10.26656/fr.2017.4(3).382 ◽

2020 ◽

Vol 4 (3) ◽

pp. 906-916

Author(s):

Y. Welli ◽

M. Agnes ◽

P. Yudi ◽

M. Yustinus

Keyword(s):

Antioxidant Activity ◽

Dietary Fiber ◽

Resistant Starch ◽

Fiber Content ◽

Total Phenolic ◽

Organoleptic Properties ◽

Soluble Dietary Fiber ◽

Total Dietary Fiber ◽

Randomized Design ◽

Color Attribute

The objective of the recent study was to evaluate the effect of banana pseudostem flour (EBP) to the organoleptic properties, levels of dietary fiber, resistant starch and antioxidants of canna starch-based food bar. The research design was true experimental in the form of completely randomized design with 6 treatments using canna starch: banana pseudostem flour. The six treatments were 100:0, 95:5, 90:10, 85:15, 80:20, and 75:25 ratio. The best food bar was determined by scoring through organoleptic test, content of soluble dietary fiber and antioxidants. Food bars processed with mixture of banana pseudostem flour proportion 85:15 was selected as the best food bar with a score of color attribute 3.12±0.08, aroma 3.00±0.06, flavor 3.04±0.18, texture 3.16±0.12, soluble dietary fiber content 0.83±0.07% db, insoluble dietary fibers of 6.75±0.14% db, total dietary fiber 7.58±0.13% db, resistant starch 6.54±0.24% db, total phenolic 105.75±0.64 mg/100 g, antioxidant activity 6.97±0.77% RSA, color brightness (L*) 52.52±0.60 and hardness level 5.08±1.95 N. The substitution of banana pseudostem flour on the canna starch-based food bar increased level of soluble dietary fiber 0.83%, total dietary fiber 4.81%, resistant starch 2.89%, total phenolic 43.01 mg/100 g and antioxidant activity 3.98% RSA as well as sensory panelists preferred. The higher the mixture pseudostem flour proportion, the higher the tendency of the levels of dietary fiber, resistant starch, total phenolic and antioxidant activity.

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Effect of Water Treatment and Size Reduction on Dietary Fiber Content of Blackgram Husk

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1490 ◽

2019 ◽

Vol 38 (04) ◽

Author(s):

Y Yesritha ◽

R Jaganmohan ◽

A Surendra Babu

Keyword(s):

Particle Size ◽

Dietary Fiber ◽

Paired Comparison ◽

Ash Content ◽

Fiber Content ◽

Black Gram ◽

Soluble Dietary Fiber ◽

Total Dietary Fiber ◽

Insoluble Dietary Fiber ◽

Crude Fiber Content

The black gram husk a by-product of black gram milling was collected and proceed to washing. The washed and unwashed samples were separated based on the required particle size (900µm, 450µm). The samples obtained were analyzed for their proximate composition and dietary fiber content. The washed husk samples had shown least amount of fat and ash content ranging from 0.53 to 0.77% and 1.04 to 2.47% respectively. The protein content of the samples ranged from 14.43 to 18.65%. The crude fiber content was found to be highest in WBH ranging from 39.9 to 42.13% due to the removal of tailing starches and other coteledonous material. It was observed that the 450WBH sample had the highest amount of Total dietary Fiber (TDF), Insoluble Dietary Fiber (IDF) and Soluble Dietary Fiber (SDF) content. The TDF content of 450WBH was 90.19%. The obtained data was analyzed by paired comparison (t-Test).

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Ultrafine Grinding a Promising Method for Improving the Total Dietary Fiber Content and Physico-Chemical Properties of Potato Peel Waste

Waste and Biomass Valorization ◽

10.1007/s12649-019-00618-9 ◽

2019 ◽

Vol 11 (6) ◽

pp. 3057-3070 ◽

Cited By ~ 1

Author(s):

Chun Yang ◽

Ayyappa Kumar Sista Kameshwar ◽

Jiangning Zhang ◽

Ling Zhang ◽

Weiying Ding ◽

...

Keyword(s):

Dietary Fiber ◽

Chemical Properties ◽

Fiber Content ◽

Promising Method ◽

Potato Peel ◽

Total Dietary Fiber ◽

Physico Chemical ◽

Ultrafine Grinding

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KARAKTERISASI FISIKOKIMIA DAN AKTIVITAS ANTIOKSIDAN SERAT PANGAN DARI AMPAS EMPULUR SAGU BARUK (Arenga Microcarpha B.)

CHEMISTRY PROGRESS ◽

10.35799/cp.13.1.2020.28931 ◽

2020 ◽

Vol 13 (1) ◽

Author(s):

Nova . ◽

Edi Suryanto ◽

Lidya I. Momuat

Keyword(s):

Antioxidant Activity ◽

Particle Size ◽

Fourier Transform ◽

Dietary Fiber ◽

Particle Size Analysis ◽

Size Analysis ◽

X Ray ◽

Insoluble Dietary Fiber ◽

Infra Red ◽

Ft Ir

Telah dilakukan pengujian potensi aktivitas antioksidan serat pangan dari ampas empulur sagu baruk. Penelitian ini bertujuan untuk mengetahui potensi antioksidan dari ampas empulur sagu baruk. Hasil penelitian menunjukkan bahwa ampas empulur sagu baruk tidak mengalami perubahan mendasar pada komponen utama selama penggilingan ditunjukkan pada hasil spektra Fourier Transform Infra Red (FT-IR). Hasil analisis Particle Size Analysis (PSA) menunjukkan ukuran partikel dari ampas empulur sagu baruk sebesar 92,89 µm. Analisis X-ray Difraction (XRD) menunjukkan adanya karakteristik dari selulosa yang merupakan bagian dari serat pangan tak larut. Hasil pengujian serat pangan didapatkan bahwa ampas empulur sagu baruk memiliki serat pangan total sebesar 68,71% yang meliputi 66,58% serat pangan tak larut dan 2,12% serat pangan larut. Kadar serat pangan tak larut meliputi kadar selulosa, hemiselulosa dan lignin yaitu 50,7%; 29,16%; dan 11,67% secara berturut-turut. Hasil pengujian aktivitas antioksidan metode DPPH dari ekstrak fenolik terikat (EFT) dan fenolik bebas (EFB) ampas empulur sagu baruk menunjukkan aktivitas antioksidan sebesar 66,20% EFB dan 50,97% EFT. Adapun kemampuan penangkal ion nitrit dari sampel ampas sagu baruk kering angin memiliki potensi menangkal ion nitrit sebesar 55,20% EFB dan 50,15% EFT.ABSTRACT Potential antioxidant activity of food fiber from barley sago pith pulp has been tested. This research studies the antioxidant potential of barley sago pith pulp. Fourier Transform Infra Red (FT-IR). The results showed the fact that the barley sago pith pulp did not change the basis of the main components during grinding evaluating the spectral results. The results of the analysis of Particle Size Analysis (PSA) showed that the particle size of the pith sago waste was 92.89 μm. X-ray Difraction (XRD) analysis shows the characteristics of cellulose which is part of insoluble dietary fiber. Food fiber test results were obtained from barley sago pith pulp having a total food fiber of 68.71% which contained 66.58% insoluble food fiber and 2.12% soluble food fiber. Insoluble dietary fiber content includes cellulose, hemicellulose and lignin levels that is 50.7%; 29.16%; and 11.67% consistently. The results of testing the antioxidant activity of DPPH method from phenolic extracts (EFT) and free phenolic (EFB) barley pith pulp showed antioxidant activity of 66.20% EFB and 50.97% EFT. Whereas the ability to prevent nitrite ions from dried barago sago pulp samples has the ability to counteract nitrite ions by 55.20% EFB and 50.15% EFT.

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A comparative study on properieties of hydroxyapatite prepared from bovine and dromedary bone

10.21203/rs.3.rs-794688/v1 ◽

2021 ◽

Author(s):

amina ghedjemis ◽

Riad ayech ◽

Ali BENOUADAH

Keyword(s):

Particle Size ◽

Research Work ◽

Chemical Properties ◽

Bovine Bone ◽

Physico Chemical ◽

Particle Size Analyzer ◽

Different Temperatures ◽

Chemical Techniques ◽

Increasing Temperature ◽

Additional Phase

Abstract The recovery of agro-food waste is at the heart of the challenges of the 21st century, in this context that this research work comes. A biomaterial is prepared from a significant resource such as dromedary bone and bovine bone by heat treatment at different temperatures and characterized by physico-chemical techniques in order to have the effect of bone type on the physico-chemical properties of hydroxyapatite. The results of FTIR and DRX show the removal of all organic matter and the production of pure hydroxyapatite without any additional phase for both bone types. Analyzes by SEM and laser particle size analyzer show that the particle size of hydroxyapatite is increased with increasing temperature. From the results of XRF, bone type is a direct effect on the concentration of hydroxyapatite compounds in hydroxyapatite prepared from dromedary bone compared to hydroxyapatite prepared from bovine bone.

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Chemical Composition, Antioxidant Activity and Functional Properties of Mango (Mangifera indica L. var Perlis Sunshine) Peel Flour (MPF)

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.754-755.1065 ◽

2015 ◽

Vol 754-755 ◽

pp. 1065-1070 ◽

Cited By ~ 1

Author(s):

Shazliana Aizee Abidin Noor ◽

Nadherah Mohamad Siti ◽

Nor Jaafar Mahmad

Keyword(s):

Antioxidant Activity ◽

Dietary Fiber ◽

Functional Properties ◽

Mangifera Indica ◽

Proximate Analysis ◽

Total Phenolic ◽

Total Dietary Fiber ◽

Insoluble Dietary Fiber ◽

Phenolic Contents ◽

Mango Peel

This study was to investigate the proximate composition, total antioxidant activity and functional properties of mango (Mangifera indica L. var Perlis Sunshine) peel flour. The proximate analysis (g/100g) was determined as carbohydrate (84.6%), fat (4.0%), total protein (1.6%), total dietary fiber (54.2%), soluble dietary fiber, (SDF) (20.0%), insoluble dietary fiber, (IDF) (34.2%) and calories (381 kcal/100g). The studies also indicated that mango peel flour from Perlis Sunshine varieties can neutralized DPPH radicals by neutralized 80.00% of free radicals, thus contained about 22.4 mg/g of total flavonoids contents (TFC) values and 21.7 mg/g of total phenolic contents (TPC) values. Functional properties of between wheat flour and mango peel flour concentration were analyzed in terms of water and oil holding capacity, foaming capacity and stability, swelling capacity, emulsion activity and stability, and bulk density, respectively. The present data may provide guideline for food formulation based on Perlis Sunshine mango peel flour.

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Physico-chemical properties and fatty acid composition of Chrozophora tinctoria seeds as a new oil source

Grasas y Aceites ◽

10.3989/gya.0939182 ◽

2019 ◽

Vol 70 (4) ◽

pp. 328 ◽

Cited By ~ 3

Author(s):

S. Hazrati ◽

S. Nicola ◽

S. Khurizadeh ◽

A. Alirezalu ◽

H. Mohammadi

Keyword(s):

Fatty Acids ◽

Antioxidant Activity ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Seed Oil ◽

Chemical Properties ◽

Total Phenolic ◽

High Unsaturated Fatty Acid ◽

Physico Chemical

Chrozophora tinctoria L., usually known as dyer’s Croton, Turnsole or Giradol, has been used in various medicinal and food products for many years. However, no comprehensive research has been undertaken to assess its potential as a new seed oil crop. Therefore, the current study examined the fatty acid composition, physico-chemical properties and antioxidant activity of C. tinctoria seeds, grown in the southwest of Iran. The seed oil content was found to be 26.40%. The extracted oil was analyzed for fatty acid composition using gas chromatography (GC). The results showed that unsaturated fatty acids accounted for almost 91% of the total fatty acids. Linoleic acid was the dominant fatty acid (76.68%), followed by oleic acid (13.99%) and palmitic acid (5.32%). δ-tocopherol was the major tocopherol in the oil, representing 70 mg/100 g oil. The total phenolic content (151.70 mg GAE per 100 g oil) and total flavonoid content (1.17 mg QE oil) were also determined in the extracted oil. The antioxidant activity was measured by a DPPH assay and expressed as 45% of the seed oil. Due to its high oil yield and high unsaturated fatty acid content, C. tinctoria could be regarded as a new source of edible oil.

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Pectin Limo Ctirus

10.31219/osf.io/s79wa ◽

2020 ◽

Author(s):

Nanang Nasrulloh

Keyword(s):

Antioxidant Activity ◽

Physical Properties ◽

Dietary Fiber ◽

Fast Food ◽

Descriptive Analysis ◽

Chemical Properties ◽

Orange Peel ◽

Fiber Content ◽

Reduce Blood Glucose ◽

Reduce Blood Glucose Level

Prevalence of diabetes mellitus (DM) in Indonesia increased by 1.6% from 2013 to 2018. The reason was that people’s diets tend to comsume fast food that contains high carbohydrate and fat but low fiber. Beside that, increased prevalence of DM also caused by the accumulation of oxidative stress. Therefore, it is necessary to increase the intake of fiber and antioxidants that can reduce blood glucose level in people with DM. Examples of foods that contain fiber and antioxidant are limau orange peel pectin and yellow pumpkin. These foods can be made into limau orange peel pudding with addition of yellow pumpkin. The research aims to identify dietary fiber content, antioxidant activity and physical properties of limau orange peel pudding with addition of yellow pumpkin. Experimental method with descriptive analysis applied for the method. The results of chemical properties analysis were dietary fiber content ranged from 1.24 - 2.08% and antioxidant activity IC50 ranged from 3.79 - 9.34% b/v. The results of physical properties analysis were gel strength ranged from 218.40 - 245.33 gf and syneresis at 24 hours ranged from 9.09 - 21.59%; at 48 hours ranged from 15.91 - 28.41% and at 72 hours ranged from 21.59 - 29.55%. It concluded that the more addition of yellow pumpkin causes antioxidant activity and syneresis increases but dietary fiber content decreases. The highest antioxidant activity and syneresis were in F3 pudding while the highest dietary food content was in F1 pudding.

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