scholarly journals Parameters affecting oil extraction from rambutan (Nephelium lappaceum L.) seed

2021 ◽  
Vol 8 (4) ◽  
Author(s):  
Nguyen Phuoc Minh
Keyword(s):  
Ethyl Acetate ◽  
Vegetable Oil ◽  
Seed Oil ◽  
Acid Value ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Extraction Temperature ◽  
Total Carotenoid Content ◽  
Nephelium Lappaceum ◽  
Mesh Sieve

Rambutan (Nephelium lappaceum L.) seed is commonly discarded as waste. This seed contains abundant fat that is a valuable source for vegetable oil production. To utilize this seed as a potential oil source for the human diet, this research investigated some technical variables in solvent extraction affecting the yield and quality of vegetable oil. The present research focused on the effect of particle seed size (48-28 mesh sieve), mixture of ethanol/ethyl acetate (1/1, 2/1, 3/1, 1/2, 1/3), solvent to solid ratio (5/1, 6/1, 7/1, 8/1, 9/1), extraction temperature (40–60 °C) and extraction time (30–90 min). Results showed that rambutan seed should be finely ground to 35 mesh sieve, soaked with ethanol/ethyl acetate (3/1, v/v) for 30 min, solvent/material ratio (7/1, v/w), extraction temperature (50 °C) in 60, 75, 90 min to obtain the high recovery efficiency (95.70±0.01 %) and medium antioxidant potential (total phenolic content: 14.97±0.01 mg GAE/g, total carotenoid content: 109.58±0.02 mg/kg); the low percentage of inhibition to radical DPPH (20.45±0.00 mg/ml), low peroxide value (1.49±0.03 mEq/kg), acid value (1.39±0.02 mg KOH/gm), iodine value (18.27±0.00 gm/100 gm), saponification value (86.15±0.03 mg KOH/gm). Comparing to TCVN 7597: 2013, the extracted rambutan seed oil had oxidative indicators within the acceptable limit. This rambutan seed oil would be a potential ingredient for cosmetic and personal health care industries.

scholarly journals Assessing the Potential of Algae Extracts for Extending the Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillets

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 910
Author(s):  
María I. Sáez ◽  
María D. Suárez ◽  
Francisco J. Alarcón ◽  
Tomás F. Martínez
Keyword(s):  
Rainbow Trout ◽  
Cold Storage ◽  
Haematococcus Pluvialis ◽  
Radical Scavenging ◽  
Storage Period ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Color Parameters ◽  
Total Carotenoid Content

This study evaluates the potential of different algae extracts (Crassiphycus corneus, Cc; Ulva ohnoi, Uo; Arthrospira platensis, Ap; Haematococcus pluvialis, Hp) as additives for the preservation of rainbow trout fillets. The extracts were prepared with different water to ethanol ratios from the four algae species. The highest ferric reducing antioxidant power (FRAP) was observed in Uo extracted in 80% ethanol. Ap aqueous extract also had considerable FRAP activity, in agreement with a high total phenolic content. Radical scavenging activity (DPPH) was higher in Cc 80% ethanol extract, in agreement with a high total carotenoid content. In fact, when the algae aqueous extracts were assayed on the fish fillets, their antioxidant activity exceeded that of ascorbic acid (ASC). All algae extracts delayed microbial growth and lipid oxidation processes in trout fillets throughout the cold storage period compared to controls, and also improved textural parameters, these effects being more evident for Ap and Hp. With respect to the color parameters, the Hp extract prevented the a* values (redness) from decreasing throughout cold storage, a key point when it comes to colored species, not least salmonids. On the other hand, the Ap extract was not as effective as the rest of treatments in avoiding a* and b* decrease throughout the storage period, and thereby the color parameters were impaired. The results obtained, together with the natural origin and the viability for large-scale cultivation, make algae extracts interesting fish preservative agents for the food industry.

scholarly journals Ekstraksi senyawa fenolik antioksidan dari daun dan tangkai gambir

2018 ◽  
Vol 12 (2) ◽  
pp. 250
Author(s):  
Margareth Gani ◽  
Yesisca Cuaca ◽  
Aning Ayucitra ◽  
Nani Indraswati
Keyword(s):  
Antioxidant Activity ◽  
Solvent Extraction ◽  
Ethyl Acetate ◽  
Modern Medicine ◽  
Ethanol Solution ◽  
Total Phenolic ◽  
Acetate Solution ◽  
Extraction Temperature ◽  
Extraction Condition ◽  
Solvent Extraction Method

Extraction of phenolic compounds from leaves and stems of uncaria gambirGambir (Uncaria gambir) contains catechin polyphenols (catechins) which is useful as natural antioxidant to counteract free radicals. Gambir may also be used in modern medicine, also as paint or dye clothing. The objective of this research was to study the effect of type of solvent, solvent concentration, and extraction temperature to the yield and Total Phenolic Content (TPC) of extracts. Gambir was firstly blended without the addition of water prior to extraction using a solvent extraction method. The filtrate was separated from solid residue and evaporated to obtain extract powder. The yield and TPC of the resulting extract powder were then analyzed. Antioxidant activity and catechins content of extracts were also studied. As result, the following extraction condition gave extracts with the highest yield and TPC: with 50% ethanol solution as solvent at 75 oC gave 11.12% and 52.352 g GAE/100 g gambir extract, respectively; whilst with 70% ethyl acetate solution as solvent at 65 oC gave 5.28% and 59.346 g GAE/100 g gambir extract, respectively. The antioxidant activity of extracts, calculated as IC50, for solvent ethanol and ethyl acetate were as follows: 8.9 mg extract/mL and 13.8 mg extract/mL, respectively; whilst the catechins content of extracts were 62,18% and 44,85%, respectively.Keywords: Uncaria gambir, solvent extraction, catechins, antioxidants AbstrakGambir (Uncaria gambir) mengandung polifenol katekin (catechin) yang bermanfaat sebagai bahan antioksidan alami yang dapat menangkal radikal bebas. Selain itu, gambir juga dimanfaatkan dalam pembuatan obat-obatan modern dan pewarna cat atau pakaian. Penelitian ini bertujuan untuk mempelajari pengaruh jenis pelarut, konsentrasi pelarut, dan suhu ekstraksi terhadap perolehan dan kandungan senyawa fenolik (TPC) ekstrak gambir. Daun dan tangkai gambir mula-mula diblender tanpa penambahan air. Proses ekstraksi gambir dilakukan pada berbagai jenis pelarut, konsentrasi pelarut, dan suhu ekstraksi denganmetode ekstraksi pelarut. Setelah padatan dipisahkan dengan pelarutnya, pelarut diuapkan untuk mendapatkan serbuk ekstrak gambir. Serbuk ekstrak gambir dianalisis perolehan dan kandungan senyawa fenoliknya. Aktivitas antioksidan dan kadar katekin ekstrak juga dianalisis. Ekstrak daun gambir dengan perolehan dan TPC tertinggi untuk pelarut etanol (11,12% dan 52,352 g GAE/100 g gambir ekstrak) diperoleh pada konsentrasi etanol 50% dan suhu ekstraksi 75oC. Untuk pelarut etil asetat, perolehan dan TPC tertinggi (5,28% dan 59,346 g GAE/100 g gambir ekstrak) diperoleh pada konsentrasi etil asetat 70% dan suhu ekstraksi 65 oC. Pada masing-masing kondisi terbaik tersebut, ekstrak yang didapat memiliki aktivitas antioksidan (dalam IC50) dan kadar katekin sebesar 8,9 mg ekstrak/mL dan 62,18% untuk ekstraksi dengan pelarut etanol serta 13,8 mg ekstrak/mL dan 44,85% untuk pelarut etil asetat.Kata kunci: Uncaria gambir, ekstraksi pelarut, katekin, antioksidan 

scholarly journals Phytochemicals Content, Antioxidant Activity and Acetylcholinesterase Inhibition Properties of IndigenousGarcinia parvifoliaFruit

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Siti Hawa Ali Hassan ◽  
Jeffrey R. Fry ◽  
Mohd Fadzelly Abu Bakar
Keyword(s):  
Methanol Extract ◽  
Radical Scavenging ◽  
Acetylcholinesterase Inhibition ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Garcinia Mangostana ◽  
Total Carotenoid Content ◽  
Freeze Dried ◽  
Gallic Acid Equivalent ◽  
Phenolic And Flavonoid

Garcinia parvifoliabelongs to the same family as mangosteen (Garcinia mangostana), which is known locally in Sabah as “asam kandis” or cherry mangosteen. The present study was conducted to determine the phytochemicals content (total phenolic, flavonoid, anthocyanin, and carotenoid content) and antioxidant and acetylcholinesterase inhibition activity of the flesh and peel ofG. parvifolia. All samples were freeze-dried and extracted using 80% methanol and distilled water. For the 80% methanol extract, the flesh ofG. parvifoliadisplayed higher phenolic and flavonoid contents than the peel, with values of7.2±0.3 mg gallic acid equivalent (GAE)/g and5.9±0.1 mg rutin equivalent (RU)/g, respectively. Anthocyanins were detected in the peel part ofG. parvifoliabut absent in the flesh. The peel ofG. parvifoliadisplayed higher total carotenoid content as compared to the flesh part with the values of17.0±0.3and3.0±0.0 mgβ-carotene equivalents (BC)/100 g, respectively. The free-radical scavenging, ferric reducing, and acetylcholinesterase inhibition effect of the flesh were higher as compared to the peel in both extracts. These findings suggested that the edible part ofG. parvifoliafruit has a potential as a natural source of antioxidant and anti-Alzheimer’s agents.

scholarly journals Germplasm of Brazilian winter squash (Cucurbita moschata D.) displays vast genetic variability, allowing identification of promising genotypes for agro-morphological traits

2020 ◽  
Author(s):  
Ronaldo Silva Gomes ◽  
Ronaldo Machado Júnior ◽  
Cleverson Freitas de Almeida ◽  
Rafael Ravaneli Chagas ◽  
Rebeca Lourenço de Oliveira ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Genetic Variability ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Carotenoid Content ◽  
Cucurbita Moschata ◽  
Fruit Pulp ◽  
Total Carotenoid ◽  
Total Carotenoid Content ◽  
Winter Squash

ABSTRACTWinter squash fruits (Cucurbita moschata D.) are among the best sources of vitamin A precursors and constitute sources of bioactive components such as phenolic compounds and flavonoids. Approximately 70% of C. moschata seed oil is made up of unsaturated fatty acids, with high levels of monounsaturated fatty acids and components such as vitamin E and carotenoids, which represent a promising nutritional aspect in the production of this vegetable. C. moschata germplasm expresses high genetic variability, especially in Brazil. We assessed 91 C. moschata accessions, from different regions of Brazil, and maintained at the UFV Vegetable Germplasm Bank, to identify early-flowering accessions with high levels of carotenoids in the fruit pulp and high yields of seed and seed oil. Results showed that the accessions have high variability in the number and mass of seeds per fruit, number of accumulated degree-days for flowering, total carotenoid content, and fruit productivity, which allowed selection for considerable gains in these characteristics. Analysis of the correlation between these characteristics provided information that will assist in selection to improve this crop. Cluster analysis resulted in the formation of 16 groups, confirming the variability of the accessions. Per se analysis identified accessions BGH-6749, BGH-5639, and BGH-219 as those with the earliest flowering. Accessions BGH-5455A and BGH-5598A had the highest carotenoid content, with averages greater than 170.00 μg g-1 of fresh mass. With a productivity of 0.13 t ha-1, accessions BGH-5485A, BGH-4610A, and BGH-5472A were the most promising for seed oil production. These last two accessions corresponded to those with higher seed productivity, averaging 0.58 and 0.54 t ha-1, respectively. This study confirms the high potential of this germplasm for use in breeding for promotion of earlier flowering and increase in total carotenoid content of the fruit pulp and in seed and seed oil productivity.

scholarly journals Extraction, Charaterization and Preparation of Soap from Legenaria siceraria Seed Oil

2020 ◽  
pp. 1-6
Author(s):  
Williams Nashuka Kaigama ◽  
Abu Emmanuel Benjamin ◽  
Ibrahim Usman ◽  
Thankgod Daniel
Keyword(s):  
Vegetable Oil ◽  
Seed Oil ◽  
Foam Height ◽  
Palm Kernel ◽  
Chemical Properties ◽  
Acid Value ◽  
Raw Material ◽  
Lagenaria Siceraria ◽  
Saponification Value ◽  
Physico Chemical

Due to the high demand for vegetable oil by soap industries, the quest for alternative raw material is on the increase. In this study, vegetable oil was extracted from the underutilise seeds of Lagenaria siceraria using n-hexane; The Physico-chemical properties of the oil were analysed: iodine value 65 Ig/100 g, acid value 2.50 mg/KOH/g, saponification value 256 mgKOH/g, pH 6.20, specific gravity 0.902, the refractive index of 1.47 and oil yield 52%. The properties of the oil were compared with oil extracted from other sources. The properties of the oil suggest it can use for both commercial and industrial purposes. The extracted oil was then used to prepared soap and its properties were compared with the properties of soaps prepared from other oils. The physicochemical parameters of the prepared soaps which include foam height, hardness, pH and cleansing power were evaluated. The soap made from Lagenaria siceraria seeds oil has foam height of 2.0 cm lower than palm kernel oil (2.1 cm) and higher than soya beans (0.55 cm). Soap made from Lagenaria siceraria seed oil has an appreciable degree of hardness and good cleansing power compared to soaps prepared from other oils. The pH of all the soaps prepared is within the standard of the regulating agency in Nigeria. From the result obtained, it shows the underutilised Lagenaria siceraria seed oil can use as an alternative raw material in the commercial production of soap.

scholarly journals A Study on the Quality Criteria of Some Mandarin Varieties and Their Suitability for Juice Processing

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Erdal Ağçam ◽  
Asiye Akyıldız
Keyword(s):  
Quality Criteria ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Total Carotenoid ◽  
Phenolic Contents ◽  
Juice Processing ◽  
Total Carotenoid Content ◽  
Before And After ◽  
Composition Properties ◽  
Flavanone Glycoside

In this study, some composition properties of juices of different mandarin varieties (Robinson (R), Fremont (F), and Satsuma (S)) were determined before and after pasteurisation. L*, a*, b*, and C* values of all varieties were increased after the pasteurisation process. Degradation of ascorbic acid was calculated as 2.20, 16.86, and 24.31% for R, F, and S samples, respectively, after pasteurisation. The highest total carotenoid and phenolic contents were determined in S samples. In general, after the pasteurisation treatment, the total carotenoid content of juices was increased slightly, but total phenolic contents were dramatically decreased. The antioxidant activity of pasteurised samples was increased by approximately 6%. The most abundant carotenoid and flavanone glycoside compound was shown to be β-cryptoxanthin and hesperidin, respectively, in all samples. The most popular fresh and pasteurised juice samples were made from the Robinson variety of mandarin with regard to taste, smell, and general impression.

scholarly journals Composition, content of bioactive compounds, and antioxidant activity of fruit pulps from the Brazilian Amazon biome

2017 ◽  
Vol 52 (10) ◽  
pp. 933-941 ◽  
Author(s):  
Lara Borghi Virgolin ◽  
Fernanda Rosan Fortunato Seixas ◽  
Natália Soares Janzantti
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Brazilian Amazon ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Soluble Solid Content ◽  
Total Phenolic Compounds ◽  
Total Carotenoid Content

Abstract: The objective of this work was to evaluate the physicochemical composition, the bioactive compounds, and the total antioxidant activity of the fruit pulps of abiu (Pouteria caimito), achachairu (Garcinia humilis), araza (Eugenia stipitata), bilimbi (Averrhoa bilimbi), and yellow mangosteen (Garcinia xanthochymus) from the Brazilian Amazon biome. Total soluble solid content, total and reducing sugar contents, titratable acidity contents, pH, ascorbic acid content, moisture, protein, lipid, ash, and caloric value were determined. The contents of total anthocyanins, yellow flavonoids, and total carotenoids, besides total phenolic compounds and antioxidant activity, were also evaluated. The abiu pulp showed the highest contents of ash, total sugars, reducing sugars, total soluble solids, calorie value, and pH, among the analyzed fruits. The achachairu pulp showed the highest content of total phenolic compounds, with significant antioxidant activity, while the araza pulp had the highest total carotenoid content, and the yellow mangosteen, the highest yellow flavonoid content. The positive correlation between antioxidant activity and total phenolic compounds suggests that these compounds are the most important for determining antioxidant activity in the evaluated fruit pulps.

scholarly journals Effect of Natural Fermentation on the Chemical Composition, Mineral Content, Phytochemical Compounds, and Antioxidant Activity of Ziziphus spina-christi (L.) “Nabag” Seeds

Processes ◽  
2021 ◽  
Vol 9 (7) ◽  
pp. 1228
Author(s):  
Amro B. Hassan ◽  
Salah A. Al Maiman ◽  
Mohammed A. Mohammed ◽  
Ghedeir M. Alshammari ◽  
Dalal A. Alkhudhayri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Mineral Content ◽  
Crude Fiber ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Total Carotenoid ◽  
Total Carotenoid Content

Effects of fermentation on the chemical composition, mineral, total phenolic, total flavonoid, tannin, vitamin C, total carotenoid content, and antioxidant activity of “Nabag” Ziziphus spina-christi (L.) seeds were investigated. The fermentation process was carried out for 6, 12, 24, and 48 h. The fermentation significantly (p < 0.05) improved the chemical composition and mineral content of “Nabag” seeds, particularly the Ca, Fe, and Zn content. The phenolic, vitamin C, total carotenoid content, and antioxidant activity were significantly (p < 0.05) increased as a result of fermentation compared with unfermented Ziziphus spina-christi (L.) seeds. Fermentation of the seeds for 48 h resulted in the highest increase in crude fiber, Ca, Fe, Zn, and bioactive compounds. These results indicate the potential utilization of fermented “Nabag” seeds in the production and formulation of functional foods rich in crude fiber, essential minerals, and bioactive compounds.

scholarly journals Chemical and Biological Evaluation of the Oil and Seedcake from Seeds of a Greek Cardoon Cultivar as Potential Functional Vegetable Oil. Comparison with Sesame, Flaxseed and Extra Virgin Olive Oils

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2665
Author(s):  
Elisavet-Foteini Varvouni ◽  
Konstantia Graikou ◽  
Olga Gortzi ◽  
Antigoni Cheilari ◽  
Nektarios Aligiannis ◽  
...  
Keyword(s):  
Vegetable Oil ◽  
Seed Oil ◽  
Agricultural Waste ◽  
Biological Evaluation ◽  
Rich Source ◽  
Total Phenolic ◽  
Cynara Cardunculus ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Cold Pressed

Cynara cardunculus L. is a plant of the Mediterranean basin, known since antiquity as a food and for its therapeutic properties. The needs of the 21st century for the utilization of agricultural waste has led to the study of the seed oil of a Greek cultivar of Cynara cardunculus (GCCC) as potential nutritional oil, as large amounts of cardoon seeds are discarded. The sterol and fatty acid profile of cold-pressed seed oil was examined by gas chromatography-mass spectrometry GC-MS and compared with that of solvent extraction. Total phenolic content was determined and compared with well-known and widely appreciated edible vegetable oils; while, additionally, the total lignan content and nutritional value of cold-pressed oil revealed it as a potential dietary candidate. Furthermore, the seedcake (residue of cold-pressed oil extraction) has been studied exerting it as a good source of phenolics. Both GCCC oil and seedcake were tested for their antioxidant and enzyme inhibitory activities exhibiting higher activity compared to the sesame, flaxseed and extra virgin olive oils. According to the results, Cynara seed oil was shown to be a rich source of ω-6/-9 fatty acids and phenolics, highlighting, indicating that it could be a promising health-promoting vegetable oil, while the seedcake was revealed as a rich source of bioactive compounds.

scholarly journals Effects of drying methods on the physicochemical properties and antioxidant capacity of Kuini powder

2021 ◽  
Vol 24 ◽  
Author(s):  
Gan Wei Shuen ◽  
Lew Yan Yi ◽  
Thor Sing Ying ◽  
Germaine Chng Yu Von ◽  
Yus Aniza Binti Yusof ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Colour Change ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Drying Methods ◽  
Vacuum Oven ◽  
Oven Drying ◽  
Convection Oven ◽  
Total Carotenoid Content ◽  
Freeze Dried

Abstract Kuini powders were obtained through spray-drying, freeze-drying, vacuum oven drying and convection oven drying. Colour, water activity (Aw), moisture content, hygroscopicity, wettability, flowability, degree of caking, water solubility index (WSI), total colour change, total phenolic content and total carotenoid content of Kuini powders were determined and compared. Convection oven drying resulted in the highest yield (46.97%), moisture content (4.91%), Aw (0.55) and WSI (74.33%) among all the drying methods. However, convection oven-dried Kuini powder had the lowest hygroscopicity and wettability, which were 18.66% and 12.04 s, respectively. Spray drying resulted in poor hygroscopicity (22.41%), degree of caking (22.16%), wettability (275s), WSI (45.67%) and higher colour change (59.81). Least total colour change (19.05) and higher yellowness (57.31) were observed in freeze-drying. In addition, freeze-dried Kuini powder had the highest total phenolic content (24.76 mg/100 g) and total carotenoid content (1.61 mg/100 g). Drying temperature had a negative and significant correlation with the retention of color pigments and antioxidant content. The physicochemical properties and antioxidant content of freeze-dried Kuini powder were preferred over spray-dried, vacuum oven-dried and convection oven-dried powders. Hence, freeze-drying offers potential application in the food products.

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