scholarly journals INVESTIGATION OF CHEMICAL CHARACTERISTICS IN WASTE OF JUICE PRODUCTION OF BLUEBERRIES AND BLACK CURRANTS

2021 ◽  
pp. 251-257
Author(s):  
Irina Aleksandrovna Gromova ◽  
Marianna Sergeyevna Voronina ◽  
Nadezhda Viktorovna Makarova
Keyword(s):  
Antiradical Activity ◽  
Antioxidant Properties ◽  
Total Content ◽  
Chemical Characteristics ◽  
Short Term ◽  
Restoring Force ◽  
Water Extracts ◽  
Total Anthocyanins ◽  
Subsequent Comparison ◽  
Water Alcohol

This article examines the chemical characteristics contained in the waste of juice production of black currants and blueberries. the influence of antioxidant substances on the human body is considered. The aim of the article is to study the chemical composition and antioxidant activity of freshly frozen blueberries and black currants, fresh juice of blueberries and black currants, raw and dried pomace of the studied berries, which underwent short-term heat treatment, water extracts and concentrated water extracts of these berries, as well as the subsequent comparison of the values of all data. We demonstrate methods for determining the total content of phenolic compounds, total flavonoids, total anthocyanins, FRAP method (method for determining antiradical activity), a method for evaluating antioxidant properties using a model system of linoleic acid, as well as a method for determining the restoring force. Studies were carried out on water-alcohol extracts obtained at atmospheric pressure and temperature of 37 °C. The results of the study show that dried blueberries, compared with other objects studied as blueberries and blackcurrants, have the maximum values of all chemical characteristics, which is the best option for human health.

scholarly journals Comparative analysis of the chemical composition and antioxidant properties of different types of tea as a raw material for the production of tea extracts

2018 ◽  
Vol 80 (2) ◽  
pp. 249-255 ◽  
Author(s):  
D. F. Valiulina ◽  
N. V. Makarova ◽  
D. V. Budylin
Keyword(s):  
Green Tea ◽  
Antiradical Activity ◽  
Antioxidant Properties ◽  
Total Content ◽  
Natural Antioxidants ◽  
Raw Material ◽  
Soluble Solids ◽  
Restoring Force ◽  
Dpph Method ◽  
Phenolic Substances

One of the most frequently consumed sources of natural antioxidants is tea. High content of phenolic substances in it, makes it an excellent functional drink. At present, interest in tea is great not only as an independent drink, but also as a raw material for the production of tea extracts. The study was conducted on extracts obtained from samples of leaf tea of foreign and Russian origin in the following parameters: the content of soluble solids in tea extracts; total content of phenolic substances; total content of flavonoids; total content of tannins; antiradical activity by the DPPH method; restoring force by the method of FRAP. During the study of tea species, different in the way of processing and in the region of origin, it was determined that the leader among the presented teas is the white tea of Chinese origin, which has the highest antiradical activity and the highest content of tannins. Comparing green tea from China and Russia, it can be concluded that the content of individual groups of substances varies slightly against the background of slightly higher anti-radical activity of Chinese tea. In the group of black teas, the Indian "Harmutti" tea is in the lead by the results of the test, significantly exceeding tea from the Krasnodar Territory by anti-radical activity and the total content of phenolic substances. Thus, promising types of tea for the prevention of diseases (diabetes, atherosclerosis, hypertension, Alzheimer's disease), arising as a consequence of oxidative stress, are tea white Chinese and green tea Krasnodar.

scholarly journals The Effect of Short-term Storage and the Hot Water Treatment of Fresh-Cut Pepper Fruit cv. ‛Blondy F1’ and ‛Yecla F1’ on the Content of Bioactive Compounds and Antioxidant Properties

2016 ◽  
Vol 24 (2) ◽  
pp. 83-90
Author(s):  
Justyna I. Szwejda-Grzybowska ◽  
Ryszard Kosson ◽  
Maria Grzegorzewska
Keyword(s):  
Bioactive Compounds ◽  
Antiradical Activity ◽  
Antioxidant Properties ◽  
Sweet Pepper ◽  
Hot Water ◽  
Short Term ◽  
Pepper Fruit ◽  
Short Term Storage ◽  
Fresh Cut ◽  
Term Storage

Abstract The aim of the experiment was to determine the changes in the contents of bioactive compounds and antioxidant/antiradical activity in fresh-cut fruits of sweet pepper cv. ‘Blondy F1’ and ‘Yecla F1’, depending on the postharvest treatment. Treatment with hot water and short-term storage decreased the content of bioactive compounds and antioxidant/antiradical activity of fruit peppers. The treatment with water at 55 °C for 12 sec. of fresh-cut fruits caused lower losses in content of bioactive compounds and antioxidant/antiradical activities than the treatment with water at 45 °C for 10 min. There was a significant correlation between the content of total polyphenols and antioxidant and antiradical activity of pepper fruits depending on the cultivar and the experimental season.

scholarly journals INFLUENCE OF EXTRACTION TECHNOLOGY ON ANTIOXIDANT ACTIVITY OF CRANBERRY, SEA BUCKTHORN, BLACKBERRY, HONEYSUCKLE, VIBURNUM, MOUNTAIN ASH, AND JUNIPER FRUIT EXTRACTS

2020 ◽  
pp. 91-99
Author(s):  
N. V. Makarova ◽  
N. B. Eremeeva
Keyword(s):  
Antioxidant Activity ◽  
Antiradical Activity ◽  
Total Content ◽  
Sea Buckthorn ◽  
Process Time ◽  
Extraction Technology ◽  
Restoring Force ◽  
Plant Materials ◽  
Fruit Extracts ◽  
Mountain Ash

The aim of the work is to develop an optimal technology for extracting a complex of substances with an antioxidant effect from cranberries (Vaccinium oxycoccos L.), sea buckthorn (Hippophaërhamnoides L.), blackberries (Rubus subgen. Rubus), honeysuckle (Lonicera L.) widespread in the Russian Federation. ), viburnum (Viburnum opulus L.), mountain ash (Sorbus aucuparia L.), juniper (Juniperus L.), a comparative study of the effect of ultrasound exposure with traditional maceration and microwave irradiation on the total content of phenols, flavonoids, anthocyanins, β-carotene, antiradical e action, restoring force in the extraction of the studied plant materials. Spectrophotometric methods for determining the total content of phenols, flavonoids, anthocyanins, antiradical activity with 2,2-diphenyl-1-picrylhydrazyl free radical, and restoring forces with the FRAP reagent were chosen as research methods. It is the use of ultrasonic extraction for fruits that allows to obtain a higher content of phenols, flavonoids, anthocyanins, antiradical activity values, regenerating power, antioxidant action in the obtained extracts. Microwave radiation has a similar effect in the level of a number of indicators of fruit extracts. Although the performance of microwave extracts of fruits is lower in magnitude than ultrasonic extracts. It is interesting to note that it is anthocyanins as the most sensitive to external influences class of compounds that are extracted during ultrasonic processing from the berries and remain the most. To obtain fruit extract, acting as a component of many dietary supplements, as well as cosmetics with a high level of antioxidant substances and antioxidant activity, on the basis of the conducted research it is possible to recommend ultrasonic treatment as an intensification method with the same temperature parameters and process time, which will allow to obtain extracts with a higher content of nutraceutical substances.

scholarly journals Using of grape processing waste as a source of biologically active substances pack

2021 ◽  
Vol 82 (4) ◽  
pp. 207-212
Author(s):  
N. V. Makarova ◽  
D. F. Ignatova ◽  
N. B. Eremeyeva
Keyword(s):  
Antioxidant Activity ◽  
Antiradical Activity ◽  
Total Content ◽  
Grape Pomace ◽  
Biologically Active ◽  
Process Time ◽  
Restoring Force ◽  
Wine Production ◽  
Spectrophotometric Methods ◽  
High Level

The purpose of this work is to develop an optimal technology for extracting an antioxidant substances pack from grape extracts that are little used at present, grape pomace, a comparative study of the effect of ultrasound exposure with traditional infusion and microwave irradiation methods on the total content of phenols, flavonoids, anthocyanins, antiradical activity, restoring force when extracting wine production waste - grape pomace. Spectrophotometric methods for determining the total content of phenols, flavonoids, anthocyanins, antiradical activity with the free radical 2,2-diphenyl-1-picrylhydrazyl, restoring ability with the FRAP reagent, antioxidant activity in the model with linoleic acid were chosen as research methods. It is the application of ultrasonic extraction for grape pomace that allows obtaining a higher phenols content (1024 mg gallic acid / 100 g), flavonoids (562 mg catechin / 100 g), anthocyanins (987.45 mg cyanidin-3-glycoside / 100 g), antiradical activity (16.6 mg / cm3), regenerating force (17.01 mmol Fe2 + / 1 kg), antioxidant effect (42.4%). Microwave radiation has a similar effect on the level of a number of indicators of grape pomace extract. However, the indicators of microwave extracts of grape pomace are lower in value than ultrasonic extracts. According to the studies carried out, ultrasonic treatment at the same temperature parameters and process time can be recommended as an intensification method for grape pomace extract obtaining which can be a component of many biologically active additives, as well as cosmetics with a high level of antioxidant substances and antioxidant activity. This will provide extracts with a higher content of nutraceutical substances.

Aktywność przeciwutleniająca i przeciwbakteryjna miodu, propolisu oraz pyłku kwiatowego

2020 ◽  
Vol 21 (3) ◽  
Author(s):  
Magdalena Woźniak ◽  
Lucyna Mrówczyńska ◽  
Anna Sip ◽  
Marta Babicka ◽  
Tomasz Rogoziński ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Pathogenic Bacteria ◽  
Radical Scavenging Activity ◽  
Colorimetric Method ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Content ◽  
Diffusion Method ◽  
Bacterial Strains

Introduction. Honey, propolis and pollen belong to bee products that have beneficial biological properties. These products exhibit e.g. antibacterial, antifungal and antioxidant properties. Due to biological activity and natural origin, bee products are used, e.g. in the food industry, cosmetology and pharmacy. Aim. The aim of the study was to compare the antioxidant and antibacterial activity of honey, propolis and pollen from an apiary located in Wielkopolska Province. Material and methods. Honey, propolis and pollen used in this study came from the same apiary located in Wielkopolska Province. The antioxidant potential of bee products was evaluated applying DPPH· free radical scavenging activity assay. The antimicrobial activity of the tested bee products was determined by the point-diffusion method against 13 strains of pathogenic and potentially pathogenic bacteria. In addition, the total content of phenolic compounds in honey, propolis and pollen was determined by the colorimetric method. Results. Propolis exhibited higher antioxidant activity, in comparison to honey and pollen. The antiradical activity of propolis was equal to 80% approx. activity of Trolox, the standard antioxidant. Among tested bee products, propolis was characterized by the highest total phenols content. In addition, honey, propolis and pollen showed antagonistic activity against tested bacterial strains. Conclusions. The obtained results indicate that among the tested bee products of native origin, i.e. honey, propolis and pollen, propolis characterized by the highest antioxidant activity and the total content of phenolic compounds. In addition, all bee products showed bactericidal activity against the tested bacterial strains.

Stability of Anthocyanin from Mulberry Extracts in Alginate Microspheres at High Temperature

2012 ◽  
Vol 506 ◽  
pp. 587-590 ◽  
Author(s):  
R. Yamdech ◽  
Pornanong Aramwit ◽  
Sorada Kanokpanont
Keyword(s):  
High Temperature ◽  
Sodium Alginate ◽  
Dry Weight ◽  
Flow Rates ◽  
Alginate Solution ◽  
Water Extracts ◽  
External Gelation ◽  
Mulberry Fruit ◽  
Total Anthocyanins ◽  
Mulberry Fruits

The aim of this study was to investigate stabilities of anthocyanins from mulberry fruits extracts in alginate microspheres. The total anthocyanins contents measured from water extracts of mulberry fruits (Chiangmai/Jul cultivars) were at 10.46±0.51 mg/g DW and 15.31±0.86 mg/g DW (Chiangmai/Korat cultivars). At high temperature the extracts lost their anthocyanin contents to 52%wt (at 100°C for 5 hour) and 73%wt (at 121°C for 20 min). Alginate microspheres were prepared using external gelation methods. Sodium alginate solution (2.5%w/v) was sprayed into CaCl2solution (0.1M) through a nozzle at N2flow rates of 20 L/min. The average bead sizes were at 342.03±3.21µm. Anthocyanins loading on alginate microspheres were at 2.283±0.15 mg/g dry weight. At 80(10h), 100(5h) and 121°C(20min), Anthocyanins retention were at 91%wt, 82%wt and 89%wt, respectively. Adsorption of anthocyanins from mulberry fruit extracts on alginate microspheres resulted in a greater stability at high temperature than that of the free anthocyanins.

scholarly journals Antioxidant properties of hot water extracts from carpophore and spores of mushroom Ganoderma lucidum

2011 ◽  
pp. 279-288 ◽  
Author(s):  
Anita Klaus ◽  
Maja Kozarski ◽  
Miomir Niksic
Keyword(s):  
Antioxidant Activity ◽  
Ganoderma Lucidum ◽  
Antioxidant Properties ◽  
Water Extract ◽  
Reducing Power ◽  
Hot Water ◽  
Ferrous Ions ◽  
Medicinal Mushrooms ◽  
Water Extracts ◽  
Hot Water Extract

Ganoderma lucidum (Leyss.:Fr.) Karst is one of the medicinal mushrooms, which possesses enviable antioxidant properties. Objective of this investigation was to evaluate antioxidant activity, reducing power, scavenging abilities on 1.1-diphenyl-2-picrylhydrazyl (DPPH) radicals and chelating effects on ferrous ions of hot water extracts obtained from carpophore and spores of this mushroom. Hot water extract from carpophore (Gl-I) showed high antioxidant activity of 85.7 ? 0.7%, at 10 mg/ml, while antioxidant activity of hot water extract from spores (Gl-Is) was 9.2 ? 0.3% at 10 mg/ml. Reducing power of Gl-I reached a plateau of 3.4 ? 0.1 at 20 mg/ml, and 0.3 ? 0.0 at 20 mg/ml for Gl-Is. At 10 mg/ml, scavenging ability on DPPH radicals of Gl-I increased to 96.8 ? 2.5%, whereas Gl-Is scavenged DPPH radicals by 69.6 ? 2.5% at 10 mg/ml. Gl-I chelated 81.6 ? 3.6 % of ferrous ions at 20 mg/ml, while the chelating effect of Gl-Is was 73.8 ? 1.7%. The antioxidative activities of hot water extracts from carpophore and spores of the mushroom G. lucidum were concentration dependent and increased with an increase in the concentration.

scholarly journals Gamma Radiation Applied in Euterpe oleraceae Pulps

2020 ◽  
pp. 134-145
Author(s):  
Lucia Maria Jaeger de Carvalho ◽  
Bruno Paranhos ◽  
Edgar Francisco Oliveira de Jesus ◽  
José Luiz Viana de Carvalho
Keyword(s):  
Antioxidant Capacity ◽  
Rio De Janeiro ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Low Doses ◽  
Plastic Bags ◽  
Freeze Dried ◽  
Total Anthocyanins ◽  
The City ◽  
Nuclear Instrumentation

Aims: The aim of this work was to evaluate the optimal radiation dose to maintain the antioxidant capacity of conventional and organic acaí freeze-dried pulps. Study Design: All analyses were conducted in sextuplicate for each experiment. Place and Duration of Study: Were conducted at the LATAIA and the irradiation processes at the Laboratory of Nuclear Instrumentation, UFRJ, Rio de Janeiro, Brazil. The study was carried out from July, 2018 to March, 2020. Methodology: Frozen acaí pulps from two commercial brands, one of them organic and other conventional were used and purchased in the city of Rio de Janeiro, packed in plastic bags containing 1 kg. For each brand, frozen pulps (5 kg) were thawed at 4ºC, opened and homogenized. Samples were subdivided into aliquots ranging from 20 to 300 g for the assays and frozen inside the plastic bags until analyses. A Cobalt 60, Gammacell irradiator was used and doses of 1.25. 2.5. 3.75 and 5 kGy were applied in the in natura pulps. Antioxidant capacity was performed by the ORAC and DPPH methods and, phenolic compounds by Folin Ciocalteau method and, total anthocyanins and majority anthocyanidins by HPLC. Results: Anthocyanins increases at irradiaton dose up to 3.75 kGy in organic açaí but it was not significant in conventional acaí irradiated at low doses (1.25 to 3.75 kGy). Our results suggested that irradiation doses up to 5 kGy do not decrease total phenolic or anthocyanin contents nor the pulp antioxidant activity compared with non-irradiated pulps. The results showed irradiation did not reduce these analytes, and even increased in the organic acaí. Conclusion: The study evidenced that gamma irradiation can be an alternative safe process for fruit pulps preservation. We conclude that irradiation doses up to 5 kGy can be used in acaí without harming its antioxidant properties.

scholarly journals Comparison of Morphological, Antidiabetic and Antioxidant Properties of Goji Fruits

2020 ◽  
Vol 24 (1) ◽  
pp. 1-14
Author(s):  
Arleta Kruczek ◽  
Ireneusz Ochmian ◽  
Marcelina Krupa-Małkiewicz ◽  
Sabina Lachowicz
Keyword(s):  
Antioxidant Activity ◽  
Positive Impact ◽  
Antioxidant Properties ◽  
Total Content ◽  
Point Of View ◽  
Bioactive Substances ◽  
Health Promoting ◽  
Berry Fruits ◽  
North Western ◽  
Nitrite Content

AbstractThere is a growing public interest in fruits labeled as „superfood” (functional food). A “superfood” should have a high content of bioactive substances with a positive impact on human health. Seven different cultivars of goji berry fruits (Lycium chinense Mill.) grown in north-western Poland were evaluated for its physicochemical parameters, antidiabetic and antioxidant activity, and polyphenol content. The length of 1-year-old shoots ranged from 36 cm (‘Big Lifeberry’) to 82 cm (‘Korean Big’). Cultivars from the group of Big were characterized by the biggest fruits (17.3-24.2 mm) with the greatest weight of 100 fruits (96.7­122.1 g). ‘Big Lifeberry’ contained high amounts of L-ascorbic acid (408 mg 1000/g) and provitamin A (190 mg 1000/g) and showed high antidiabetic (α-amylase IC50=33.4 mg/mL; α-glucosidase IC50=9.9 mg/mL) and antioxidant activity (ABTS·+ 6.21 and FRAP 5.58 mmol T/100 g). ‘Big Lifeberry’ was also characterized by a high total content of polyphenols (43.64 mg 100/g). Furthermore, the nitrite content in all the cultivars tested was at a relatively low level. Among the examined cultivars, the most attractive one concerning the consumers’ point of view of the size, weight and high content of health-promoting compounds is ‘Big Lifeberry’.

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