scholarly journals Effectiveness of CaCl2 treatment on quality attributes of banana fruit during storage

2021 ◽  
Author(s):  
Nguyen Phuoc Minh
Keyword(s):  
Ascorbic Acid ◽  
Superoxide Dismutase ◽  
Ambient Temperature ◽  
Radical Scavenging ◽  
Quality Attributes ◽  
Total Soluble Solid ◽  
Banana Fruit ◽  
Flavonoid Content ◽  
Soluble Solid ◽  
Cacl2 Treatment

Banana is a delicious fruit with excellent nutrient components beneficial for human health. In postharvest, banana fruit is quickly ripe within few days at ambient temperature condition and its quality is seriously degraded afterwards. Extension of its stability during storage and distribution is very necessary to enhance its economic value. This research evaluated the effectiveness of CaCl2 treatment on the physicochemical quality attributes, phyto-chemical and antioxidant activities, and potential enzymes of banana fruit during storage. Banana fruits were dipped in 3% CaCl2 solution for 5 min before draining on racks for 30 min at ambient temperature to remove excess calcium chloride solution. Another banana group is dipped in clean water, leaved on racks for 30 min as the control. Both these fruit groups were then stored at 4±0.5oC with 85-90% relative humidity for 28 days. In 7 day-interval, each group is taken to verify quality attributes such as decay index, firmness, extractable juice recovery, ascorbic acid, carotenoid, total soluble solid, phenolic content, total flavonoid content, DPPH radical scavenging rate, H2O2 content, catalase (CAT) activity, superoxide dismutase (SOD) activity of banana fruit during storage. Our findings demonstrated that CaCl2 exerted a positive influence in limiting decay (2.24±0.11 mark); slowing down texture firmness reduction (7.25±0.10 N); enhancing the extractable juice recovery (85.49±1.12%); controlling ascorbic acid (12.79±0.13 mg/100 g), total soluble solid (16.40±0.13 oBrix), phenolic retention (161.35±1.19 mg GAE/100 g), flavonoid content (64.41±0.25 mg QE/100 g) and H2O2 accumulation (20.09±0.10 µmol/g); improving carotenoid (21.83±0.13 µg/100 g), catalase (15.28±0.12 U/g), superoxide dismutase activity (5.60±0.10 U/g), antioxidant capacity of banana fruit (46.20±0.15%) during chilling storage. CaCl2 treatment would be an effective approach to extend shelf life of banana fruit in commercial distribution.

scholarly journals Antioxidant, Anti-Inflammatory and Antibacterial Activities of the Seeds of A Sri Lankan Variety of Carica Papaya

2019 ◽  
Vol 12 (2) ◽  
pp. 539-547
Author(s):  
Akshani Anjula Wijesooriya ◽  
Srianthie A. Deraniyagala ◽  
Chamari M. Hettiarachchi
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenolic ◽  
Sri Lankan ◽  
Scavenging Activity ◽  
Flavonoid Content ◽  
Anti Inflammatory

Plant based remedies are of much importance in healthcare due to low side effects. The effective constituents contained in seeds of a papaya have not been utilized efficiently in the production of medicines. The purpose of this study was driven towards determining the total phenolic content, total flavonoid content, antioxidant capacity, anti-inflammatory activity and antibacterial properties of the aqueous seeds extract of a Sri Lankan variety (Red Lady) of papaya (AESP). The AESP prepared according to the method of “Kasaya” in Ayurvedic medicine was used for the investigations according to standard procedures. Total phenolic content and the total flavonoid content of the AESP were 13.5±2.2 mg (pyrogallol equivalence)/g and 315.9±104.6 mg (quercetin equivalence)/g respectively. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of AESP ranged from 12.4% to 81.2% for concentrations of 1.0-20.0 mg/ml; ascorbic acid gave 31.7% - 91.9% activity. The AESP displayed strong reducing power compared to ascorbic acid in the reducing power assay. The hydroxyl radical scavenging activity of the AESP ranged from 6.6% to 69.1% for concentrations ranging from 20.0-95.0 mg/ml; ascorbic acid activity was 37.7%-74.9%. The nitric oxide radical scavenging activity of AESP was 23.9%-62.7% for concentrations of 2.0-20.0 µg/ml; ascorbic acid gave 26.8%-63.5% activity. AESP concentrations ranging from 75.0-150.0 µg/ml exhibited human red blood cell (HRBC) membrane stabilization protection of 15.5%-22.7% compared to 50.8%-58.4% for aspirin. The AESP showed antibacterial activity against Bacillus subtilis and Staphylococcus aureus bacterial species. AESP possess promising antioxidant, anti-inflammatory and antibacterial activity. The aqueous decoction of the discarded seeds of papaya would facilitate remedies for many diseases in which radicals are implicated as well as assist against certain bacterial infections and also has an anti-inflammatory potential.

scholarly journals Anti-oxidant activity of methanolic extract of aquatic flowering plant Nymphaea capensis leaf

2020 ◽  
Author(s):  
Mohammad Alam ◽  
Md. Shahrear Biozid ◽  
Md. Faruk ◽  
Md. Jainul Abeden ◽  
Khandoker Usran Ferdous ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Methanol Extract ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Flavonoid ◽  
Flowering Plant ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Anti Oxidant

Abstract Background: Nymphaea capensis is an aquatic flowering plant which is included in the family of Nymphaeaceae. Literature review on the plants of Nymphaeaceae family exhibited significant medicinal activities. Therefore, the objective of the present study is to evaluate possible anti-oxidant activity of crude methanol extract of N. capensis leaf.Method: In antioxidant study, methanolic plant extract was evaluated for 1,1-diphenyl,2-picrylhydrazyl (DPPH) and reducing power capacity. Moreover, total phenolic and total flavonoid content of plant extracts were determined and expressed in mg of gallic acid equivalent per gram of dry sample (mg GAE/g dry weight).Result: In the DPPH free radical scavenging assay, methanol extract showed concentration dependent inhibition of the free radicals. IC50 of Ascorbic acid was 14.84 µg/ml whereas N. capensis was 130.94 µg/ml. In case of reducing capacity, at conc. 62.5, 125, 250, 500, 1000 ug/ml, the absorbances of Ascorbic acid were 0.65, 1.12, 1.45, 1.78 and 1.89 respectively. In case of N. capensis, the absorbances were 0.46, 0.75, 1.04, 1.27 and 1.50 respectively. The extract displayed a concentration dependent increase in reducing power. In the case of total phenolic content, the methanol extract of N. capensis contained a considerable amount of phenolic contents which was 215±7 of GAE mg/g. In the case of total flavonoid content, methanol extract of N. capensis contained significant amount of flavonoid contents which was 184.75±6.78 of GAE mg/g.Conclusion: These results suggested that the methanol extract of N. capensis possess considerable anti-oxidant activity.

scholarly journals Influence of cashew steaming on the quality attributes of cashew-pawpaw mixed fruit juice

Agrosearch ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 34-44
Author(s):  
I.F. Bolarinwa ◽  
T.E. Aruna ◽  
A.O. Abioye ◽  
O.E. Adelakun
Keyword(s):  
Ascorbic Acid ◽  
Fruit Juice ◽  
Titratable Acidity ◽  
Total Solid ◽  
Total Coliform ◽  
Viable Count ◽  
Total Soluble Solid ◽  
Soluble Solid ◽  
Microbial Stability ◽  
Total Yeast

Cashew is a tree crop that is valued for its nuts, with the fleshy fruits (cashew apple) receiving little attention due to its high acidity. In this study, ascorbic acid, total solid, total soluble solid, pH, titratable acidity and microbial stability of cashew-pawpaw juice prepared by mixing varying proportions (90:10, 80:20, 70:30, 60:40, 50:50) of raw or steamed cashew and pawpaw puree were evaluated. Increased in ascorbic acid (10.20-23.96 mg/100 g), total solid (8.03-12.37%), total soluble solid (1.37-3.5%) and pH (3.68-4.65) were recorded for the cashew-pawpaw juice samples. The titratable acidity (TTA) of the juice samples decreases (0.39-0.19%) with increasing amount of pawpaw puree in the juice blends. Total yeast and total coliform were not detected in the juice samples, however, the juice had low (1 × 105 - 1.5 × 105 log10 cfu/ml) total viable count. Cashew-pawpaw juice blend prepared from 50% raw cashew juice and pawpaw puree was highly rated in terms of taste, colour, flavor and overall acceptance. In conclusion, acceptable low acid juice that is also rich in ascorbic acid can be produced from blend of raw cashew and pawpaw puree. Keywords: Cashew juice; Pawpaw puree; Physicochemical properties; Steamed cashew; Vitamin C.

scholarly journals EVALUATION OF ANTIOXIDANT EFFECT OF ALCOHOLIC ROOTS EXTRACT OF EUPHORBIA HIRTA LINN. – IN VITRO

2021 ◽  
pp. 111-114
Author(s):  
RASHMI WADHWA ◽  
PANKAJ GUPTA
Keyword(s):  
Ascorbic Acid ◽  
Free Radical ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Root Extract ◽  
Alcoholic Extract ◽  
Flavonoid Content ◽  
Euphorbia Hirta

Objective: The main objective of the present study was to undergo an investigation on free radical scavenging activity of the roots of Euphorbia hirta Linn. and was compared with a standard antioxidant compound like ascorbic acid. Methods: Euphorbia hirta roots extract was tested for total flavonoid content, total phenolic content, and in vitro antioxidant activity by 1, 1-diphenyl- 2-picrylhydrazyl (DPPH) free radical scavenging assay (DPPH) assay, superoxide anion radical scavenging assay, and nitric oxide scavenging assay. Results: The alcoholic roots extract of E. hirta was screened for free radical scavenging and antioxidant activities using three different methods. It was found that percentage inhibition of the extract was concentration-dependent. Total phenolic content and total flavonoid content were found to be 265.72±1.3 and 45.67±1.14, respectively. The alcoholic extract of E. hirta produced a dose-dependent inhibition of superoxide radicals ranging from 40.14±0.14 to 70.93±0.10. The mean IC50 values for DPPH radical by root extract of E. hirta and ascorbic acid were found to be 18.12 μg/ml and 13.17 μg/ ml, respectively. The alcoholic extract of E. hirta produced dose-dependent inhibition of nitric oxide radicals scavenging effect ranging from 17.05±0.18 to 51.08±0.30. The alcoholic extract of E. hirta and ascorbic acid shows mean IC50 values for superoxide radical as 23.64 μg/ml and 14.36 μg/ml, respectively. Conclusions: The present study showed that E. hirta possesses a considerable amount of both phenolic and flavonoid content. The alcoholic root extract also shows good antioxidant potential. The results of the present study also encourage for further in vivo studies and isolation and characterization of active compounds.

scholarly journals Oral Administration of L-Arginine in Patients With Angina or Following Myocardial Infarction May Be Protective By Increasing Plasma Superoxide Dismutase and Total Thiols With Reduction in Serum Cholesterol and Xanthine Oxidase

2009 ◽  
Vol 2 (4) ◽  
pp. 231-237 ◽  
Author(s):  
Pratima Tripathi ◽  
M. Chandra ◽  
M. K. Misra
Keyword(s):  
Myocardial Infarction ◽  
Ascorbic Acid ◽  
Superoxide Dismutase ◽  
Free Radical ◽  
Oral Administration ◽  
Xanthine Oxidase ◽  
Serum Cholesterol ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Carbonyl Content

Administration of L-arginine has been shown to control ischemic injury by producing nitric oxide which dilates the vessels and thus maintains proper blood flow to the myocardium. In the present study attempt has been made to determine whether oral administration of L-arginine has any effect on oxidant/antioxidant homeostasis in ischemic myocardial patients [represented by the patients of acute angina (AA) and acute myocardial infarction (MI)]. L-arginine has antioxidant and antiapoptotic properties, decreases endothelin-1 expression and improves endothelial function, thereby controlling oxidative injury caused during myocardial ischemic syndrome. Effect of L-arginine administration on the status of free radical scavenging enzymes, pro-oxidant enzyme and antioxidants viz. total thiols, carbonyl content and plasma ascorbic acid levels in the patients has been evaluated. We have observed that L-arginine administration (three grams per day for 15 days) resulted in increased activity of free radical scavenging enzyme superoxide dismutase (SOD) and increase in the levels of total thiols (T-SH) and ascorbic acid with concomitant decrease in lipid per-oxidation, carbonyl content, serum cholesterol and the activity of proxidant enzyme, xanthine oxidase (XO). These findings suggest that the supplementation of L-arginine along with regular therapy may be beneficial to the patients of ischemic myocardial syndromes.

scholarly journals Comparative Analysis of Antioxidant Properties and Fruit Quality Attributes of Organically and Conventionally Grown Melons (Cucumis melo L.)

HortScience ◽  
2009 ◽  
Vol 44 (7) ◽  
pp. 1825-1832 ◽  
Author(s):  
Karen Salandanan ◽  
Marisa Bunning ◽  
Frank Stonaker ◽  
Oktay Külen ◽  
Patricia Kendall ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Cucumis Melo ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Quality Attributes ◽  
Organic Production ◽  
Soluble Solids ◽  
Certified Organic ◽  
Solids Content

Antioxidant properties and quality attributes were evaluated for 10 melon (Cucumis melo L.) cultivars grown under conventional and certified organic conditions in a 2-year field study. Differences among cultivars, produced either by conventional or organic methods, contributed the largest sources of variation in antioxidant properties. A 2.1- to 2.2-fold difference was seen between groups of cultivars with the highest and lowest levels of ascorbic acid when produced by organic and conventional methods, respectively. Choice of cultivar using conventional and organic production, respectively, enabled a 1.7- and 1.6-fold gain in total phenolics, a 2.6- and 4.2-fold gain in radical scavenging capacity determined by 2, 2′-azinobis (3-ethylbenzthiazoline-6-sulfonic acid), and a 1.8- and 2.4-fold gain determined by the 2,2-diphenyl-1-picrylhydrazyl assay. Based on an antioxidant index, cultivars with the highest antioxidant properties were Savor, Sweetie #6, Early Queen, Edonis, and Rayan. Organic melons had significantly higher ascorbic acid over both years, whereas total phenolics content was higher only in the first year. Percent dry matter and soluble solids content also varied widely among cultivars but were unaffected by production system. Choice of cultivar provides a viable option for growers interested in producing melons with high antioxidant properties. Cultivars with high antioxidant levels may provide a competitive marketing and supply niche for producers, but the full extent of diversity for antioxidant attributes requires further evaluation of cultivars and germplasm.

Extension of mushroom shelf-life by ultrasound treatment combined with high pressure argon

2014 ◽  
Vol 28 (1) ◽  
pp. 39-47 ◽  
Author(s):  
Camel Lagnika ◽  
Min Zhang ◽  
John Nsor-Atindana ◽  
Fatoumata Tounkara
Keyword(s):  
High Pressure ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Cold Storage ◽  
Ultrasound Treatment ◽  
Total Soluble Solid ◽  
Cell Integrity ◽  
Psychrotrophic Bacteria ◽  
Microbiological Characteristics ◽  
Soluble Solid

Abstract Effects of ultrasound, high pressure argon, and treatments comprising their combinations on physicochemical and microbiological characteristics of white mushrooms were studied during 9 days of storage at 4°C. High pressure argon treatments were relatively effective in retaining firmness and were found to maintain the cell integrity. White mushrooms firmness after 9 days of storage was increased from 2.79 N for untreated mushrooms up to 3.01, 3.24, 3.58 N for ultrasound, treatments comprising ultrasound and high pressure argon, high pressure argon, respectively. Similarly, the loss of water, ascorbic acid and total soluble solid in fresh mushroom was also greatly reduced by the high pressure argon treatment. The ultrasound treatment followed by treatments comprising ultrasound and high pressure argon and high pressure argon, respectively exhibited a pronounced effect on retarding browning and in delaying mesophilic and psychrotrophic bacteria, yeasts and moulds growth in white mushroom, compared to the control during 9 days of cold storage. Treatments comprising ultrasound and high pressure argon treatment delayed pseudomonas growth, implying that it could extend shelf life of white mushrooms to 9 days at 4°C.

scholarly journals Effect of Different Concentrations of Sucrose and Honey on the Physiochemical and Sensory Properties of Strawberry Leather

2017 ◽  
Vol 60 (1) ◽  
pp. 1-10
Author(s):  
Arsalan Khan ◽  
Muhammad Kaleem ◽  
Ihsan Mabood Qazi ◽  
Muhammad Ali Khan ◽  
Ibrar Hussain ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Sugar Content ◽  
Research Work ◽  
Reducing Sugar ◽  
Total Soluble Solid ◽  
Organoleptic Evaluation ◽  
Total Period ◽  
Overall Acceptability ◽  
Acid Ratio ◽  
Soluble Solid

The aim of the present research work was to study the effect of different levels of sucrose and honey content on strawberry leather stored at room temperature for a total period of 90 days. The sucrose and honey was added at the level of 300:0, 250:50, 200:100, 150:150, 100:200, 50:250 and 0:300, representing each treatment. The prepared strawberry leather were analysed physiochemically for pH, acidity, ascorbic acid, reducing and non-reducing sugar content, sugar acid ration and organoleptically for colour, taste, texture and overall acceptability for a total period of 90 days. Statistical results revealed that treatment and storage interval had a significant (P< 0.05) effect on both physiochemical and organoleptic evaluation. Results also revealed that the decrease occurred in moisture content from (18.17-13.53%), pH (3.58 to 3.43), ascorbic acid (34.41 to 25.53), non-reducing sugar (5.09 to 4.85), sugar-acid ratio (71.03-65.37%), and sensory evaluation included colour (8.17 to 5.10), texture (8.31 to 5.69), taste (8.37 to 6.04) and overall acceptability (8.37 to 5.61), while increase was found in total acidity (1.137-1.267%), total soluble solid (80.96 to 83.04 °Brix) and reducing sugar (19.09-19.45%) during storage. The maximum mean values were observed for moisture in SL5 (16.37), ascorbic acid SL4 (31.59), pH SL4 (3.57), titratable acidity SL4 (1.230), total soluble solid SL4 (82.80), total solid SL4 (82.80), reducing sugar SL4 (26.47), non-reducing sugar SL1 (6.20), colour SL4 (7.13), texture SL4 (7.54), taste SL4 (7.79), overall acceptability SL4 (7.5) and sugar-acid ratio SL6 (70.76). Among all the treatments, T4 was found to be the best both physiochemically and organoleptically.

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