scholarly journals Phenolic contents, antioxidant activity and colour density of Slovak Pinot Noir wines

2021 ◽  
Vol 117 (3) ◽  
pp. 1
Author(s):  
Natália ČERYOVÁ ◽  
Daniel BAJČAN ◽  
Judita LIDIKOVÁ ◽  
Marek ŠNIRC ◽  
Pavol TREBICHALSKÝ ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Pinot Noir ◽  
Anthocyanin Content ◽  
Total Polyphenol ◽  
Total Anthocyanin ◽  
Phenolic Contents ◽  
Wine Colour ◽  
Total Anthocyanins

<p class="042abstractstekst"><span lang="EN-US">Recent studies show that wine contains more than thousand different compounds that could come from grapes, or could be formed in the process of winemaking and maturing. The most abundant compounds in wines are polyphenols, which affect sensory properties such as colour, taste and aroma, but also has antioxidant properties. The aim of this study was to determine total polyphenol and total anthocyanin contents, and to evaluate antioxidant effects and wine colour density of red wines ‘Pinot Noir’ produced in Slovakia. Thirteen analysed, bottled, quality dry ‘Pinot Noir’ wines with origin in various Slovak wine regions were purchased in retail network, to provide that analysed samples of wine would have the same properties as wines that are consumed by common consumers. The content of total polyphenols in analysed ‘Pinot Noir’ wines ranged from 1458 to 3324 mg GAE l<sup>-1</sup>, while contents of total anthocyanins ranged from 43.6 to 279.6 mg l<sup>-1</sup>. Antioxidant activities ranged from 80.2 % to 85.3 % inhibition of DPPH and wine colour density ranged from 0.679 to 1.495. The highest total polyphenol content, total anthocyanin content, and wine colour density was determined in wines from the south Slovakia winegrowing region, while the highest antioxidant activity in wines from Nitra winegrowing region. Results did not show significant differences among studied parameters in wines from different winegrowing regions. Results showed that Slovakian ‘Pinot Noir’ wines have characteristics comparable with ‘Pinot Noir’ wines from other countries.</span></p><div id="OKAYFREEDOM_INJECTED" style="display: none;"> </div><script type="text/javascript" src="chrome-extension://hfnbbbkabnehoejfhcbbhdicagcoobji/web/libs/ciuvo-addon-sdk.min.js"></script>

scholarly journals Antioxidant properties of Philippine Bignay (Antidesma bunius (Linn.) Spreng cv. ‘Common’) flesh and seeds as affected by fruit maturity and heat treatment

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1980-1987
Author(s):  
K.A.T. Castillo-Israel ◽  
K.J.D. Sartagoda ◽  
M.C.R. Illano ◽  
L.E.L. Flandez ◽  
M.C.M. Compendio ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Antioxidant Content ◽  
Common Variety ◽  
Ripe Stage

The effects of maturity (green-unripe, red-ripe, and purple-fully ripe) and heat treatment (blanching at 90±5°C for 2 mins and steaming at 105±5°C for 5 mins) on the antioxidant content and activity of Philippine bignay (Antidesma bunius (Linn.) Spreng cv. ‘common’) flesh and seeds were investigated. The total phenolic content (TPC), total flavonoid content (TFC) and total anthocyanin content (TAC) were determined using the Folin-Ciocalteau assay, aluminum chloride assay, and pH differential technique, respectively, and the antioxidant activity was determined using DPPH, ABTS, and FRAP assays. Results showed that the antioxidant content and activity of bignay increased with maturity. Fully ripe flesh and seeds were found to have the highest antioxidant content and activity regardless of the heat treatment applied. The TPC (8.06±0.15 mg gallic acid equivalents (GAE)/g), TFC (8.10±0.06 mg quercetin equivalents (QE)/g), TAC (4.07±0.03 mg cyanidin-3-glucoside equivalents (CGE)/L extract), and antioxidant activity (ABTS 10.37±0.04 , DPPH 9.60±0.10, FRAP 24.37±0.53 Trolox equivalents (TE)/g) of fully ripe seeds were superior when blanched. On the other hand, the TPC (40.73±0.04 mg GAE/g), TFC (31.54±0.15 mg QE/g), TAC (20.93±0.12 mg CGE/L extract), of fully ripe flesh were superior when not heat-treated while its antioxidant activity (ABTS 34.19±0.19, DPPH 14.01±0.02, FRAP 87.78±1.22 (TE)/g) was highest when blanched but did not vary significantly compared to unheated samples. This study suggested that bignay ‘common’ variety was a good source of antioxidants particularly the flesh at fully ripe stage. Blanching had shown to enhance its antioxidant activities.

scholarly journals Antioxidant properties of lipote (Syzygium polycephaloides (C.B. Rob.) Merr.) flesh and seeds as affected by maturity and processing method

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 475-484
Author(s):  
M.C.R. Ilano ◽  
K.J.D. Sartagoda ◽  
L.E.L. Flandez ◽  
M.C.M. Compendio ◽  
D.B. Morales ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Maturity Stage ◽  
Anthocyanin Content ◽  
Dpph Assay ◽  
Total Anthocyanin ◽  
Antioxidant Content ◽  
Processing Step

Lipote (Syzygium polycephaloides (C. B. Rob.) Merr.) is a Philippine endemic tree whose berries have a potential for functional food development. This study aimed to investigate the effect of the maturity stage (unripe, half-ripe or fully ripe) and processing (blanching at 90±5°C for 2 mins and steaming at 105±5°C for 5 mins) on the antioxidant content (total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC)) and antioxidant activity by DPPH, ABTS, and FRAP assays, of lipote flesh and skin (referred herein as flesh) and seeds. Results showed that maturity and processing significantly affect the antioxidant contents and activities of fresh lipote flesh and seeds. Blanched lipote flesh generally had higher TPC, TFC, and antioxidant activities than their unprocessed and steamed counterparts. Blanched unripe flesh had the highest TPC (33.57±0.27 mg gallic acid equivalents [GAE]/g) and antioxidant activity measured by ABTS, FRAP, and DPPH assay (92.31±1.28 mg Trolox equivalents [TE]/g, 123.83±0.86 mg TE/g, and 74.02±0.33 mg TE/g, respectively) while blanched fully ripe flesh had the highest TFC (27.98±0.08 mg quercetin equivalents [QE]/g) and TAC (18.11±0.11 mg cyanidin-3-glucoside equivalents [C3GE]/g). Lipote seeds, especially unripe ones, have appreciable antioxidant contents and antioxidant activity, even greater than that of lipote flesh. Unprocessed unripe seeds had the greatest TPC, TFC and antioxidant activity by DPPH assay (123.56±0.94 mg GAE/g, 111.90±0.14 mg QE/g and 465.89±1.86 mg TE/g, respectively). It is recommended that blanching be used as a processing step to increase the antioxidant content of lipote flesh while lipote seeds should be investigated further for nutraceutical applications due to their high antioxidant properties.

scholarly journals Biocomponents and Antioxidant Activity of Ribes khorasanicum

2018 ◽  
Vol 3 (3) ◽  
pp. 99-103 ◽  
Author(s):  
Mohammad Ehsan Taghavizadeh Yazdi ◽  
Jalil Khara ◽  
Mohammad Reza Housaindokht ◽  
Hamid Reza Sadeghnia ◽  
Sedigheh Esmaeilzadeh Bahabadid ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sugar Content ◽  
Antioxidant Properties ◽  
Dry Weight ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Bioactive Components ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Biological And Medical Applications

Currently, there have been lots of interests in phytochemicals as bioactive components. The roles of fruit, vegetables, and red pigments in preventing diseases have been partly accredited to the antioxidant properties of their constituent polyphenols, flavonoid, anthocyanins, and etc. Biochemistry parameters including the relative levels of antioxidant activity, total phenolic content, total flavonoid, total anthocyanin, soluble and insoluble sugar content of Ribes khorasanicum, have been calculated in this project. The total anthocyanin content of the investigated Ribes khorasanicum measured to be 62.9 mg/g in dry weight, while displaying high levels when compared to other components, which indicates that the anthocyanin content was the predominant antioxidant components in the investigated plant. This particular plant has the potential to serve as the important source of antioxidant that can be utilized in different biological and medical applications.

scholarly journals Antioxidant Activity, Sugar Content and Phenolic Profiling of Blueberries Cultivars: A Comprehensive Comparison

2018 ◽  
Vol 46 (2) ◽  
pp. 639-652 ◽  
Author(s):  
Onur Tolga OKAN ◽  
İlhan DENİZ ◽  
Nurettin YAYLI ◽  
İhsan Güngör ŞAT ◽  
Mehmet ÖZ ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Sugar Content ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
The World ◽  
Comprehensive Comparison

Commercial blueberry production has been a viable industry throughout the world for 95 years; because of blueberry is a good source of antioxidant. Blueberries are especially rich in anthocyanin, a flavonoid with potent antioxidant capacity. The aim of this study was to compare the phenolic quantities, antioxidant activities, anthocyanin, sugar and phenolic compounds of blueberries produced in Turkey with those of similar blueberry varieties produced around the world. As a result of the conducted analysis, the total phenolic content (TPC) amount found in the berries was 77.26-215.12 mg GAE/100 g, the total flavonoid content (TFC) was 30.44-91.69 mg QE/100 g and the total anthocyanin content (TAC) was 43.03-295.06 mg c3-GE/100 g. Examining the antioxidant activities of the berries, DPPH between 1.10-5.65 mg/ml, FRAP between 454.93-36832.96 µmol troloks/100 g, β-Carotene between 40.66-86.48%. It was determined that the natural berries contained much more phenolic compounds and higher antioxidant activity than that of the cultivars The result of HPLC analysis, chlorogenic acid is determined to be the dominant compound in all berries. Furthermore, fructose and glucose are found in all fruits in different quantities while sucrose is found in certain varieties of berries as well. At the end of the performed study the data indicate that wild and cultivars of blueberries are rich sources of antioxidants for local as well international industries importing this fruit for food processing and enormous products.

scholarly journals Effect of Agave Fructans as Carrier on the Encapsulation of Blue Corn Anthocyanins by Spray Drying

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 268 ◽  
Author(s):  
Miguel Á. Sánchez-Madrigal ◽  
Armando Quintero-Ramos ◽  
Carlos A. Amaya-Guerra ◽  
Carmen O. Meléndez-Pizarro ◽  
Sandra L. Castillo-Hernández ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Spray Drying ◽  
Water Solubility ◽  
Antioxidant Properties ◽  
Wall Material ◽  
Soluble Fiber ◽  
Food Ingredient ◽  
Total Polyphenol ◽  
Total Anthocyanin ◽  
Blue Corn

Effects of agave fructans as carrier agents on the encapsulation of blue corn anthocyanins using spray-drying were evaluated. Blue corn extract was mixed with 6%, 8%, 10%, and 12% (w/v) of agave fructans in duplicate and dried at 150 °C. The extract showed good contents of anthocyanins, polyphenols, and antioxidant activity. The increase of agave fructans in the encapsulated powders caused a significant increase (p < 0.05) in the humidity, water activity (aw), pH, bulk density, water solubility index (WSI), and color L* values. On the contrary, the agave fructan addition decreased the hygroscopicity, water absorption index (WAI), antioxidant activity, total anthocyanin, total polyphenol, and individual anthocyanin contents. The encapsulation of blue corn extract with 6% agave fructans (w/v) resulted in good physical, thermal, morphological, and high antioxidant properties. The results suggest that the use of agave fructans as wall material represents advantages in the conservation of anthocyanins and other bioactive compounds from blue corn extract during their encapsulation. The application of blue corn anthocyanin encapsulated powders as a food ingredient is promising for food pigmentation, representing additional advantages for their contribution as a soluble fiber that can benefit the health of consumers.

scholarly journals The effects of pretreatment and ripening stage on nutrient content and antioxidant properties of Lepisanthes fruticosa whole fruit powder

Food Research ◽  
2020 ◽  
Vol 4 (S6) ◽  
pp. 70-78
Author(s):  
Tun Norbrillinda M. ◽  
Norra I. ◽  
Hasri H. ◽  
M.M.A. Helmi
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Nutrient Content ◽  
Fat Content ◽  
Anthocyanin Content ◽  
Ripening Stage ◽  
Total Anthocyanin ◽  
Functional Ingredient ◽  
Total Anthocyanins ◽  
Fruit Powder

The study on the effect of pretreatment (blanch and steam) and ripening stage (ripe and unripe) on nutrient content and antioxidant potential of Lepisanthes fruticosa whole fruit powder was carried out with the purpose to develop a potential functional ingredient. The results showed that blanching and steaming have significantly affected (p<0.05) the fat content, vitamin C, total anthocyanins content and antioxidant activity of L. fruticosa whole fruit powder regardless ripening stage. Both pretreatments could increase the vitamin C content, but blanching treatment alone was observed has lowered the fat content and enhanced the antioxidant activity (EC50). Moreover, the ripe L. fruticosa whole fruit powder that has undergone blanching treatment showed higher retention of total anthocyanins content. However, higher retention of total anthocyanin content was observed in the steamed sample of the unripe stage. Upon ripening, protein and ash content were decreased, contrarily with carbohydrate and vitamin C content. Vitamin C content in the ripe sample showed an increment of more than 80% than that of the unripe sample. Meanwhile, antioxidant activity in the unripe sample showed higher activity than that of the ripe sample, although both stages showed EC50 values ≤ 1 mg/mL. These results might be important for establishing a functional ingredient made with L. fruticosa whole fruit.

scholarly journals Evaluation of the Antioxidant Activity of Bignay (Antidesma bunius (Linn.) Spreng var. Kalabaw) Flesh and Seeds as Affected by Maturity and Processing Method

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
Kristel June Sartagoda ◽  
Ma. Cristina Ilano ◽  
Lloyd Earl Flandez ◽  
Katherine Ann Castillo-Israel
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Processing Method ◽  
Total Phenolic ◽  
Maturity Stage ◽  
Anthocyanin Content ◽  
Processing Methods ◽  
Total Anthocyanin ◽  
Antioxidant Content ◽  
Freeze Dried

This study aimed to determine the influence of maturity stages and processing methods (blanching and steaming) on the antioxidant profile and in vitro antioxidant activities of bignay (Antidesma bunius (Linn.) Spreng var. Kalabaw) flesh and seeds. Bignay fruits of three maturities (unripe, half ripe, and fully ripe) were collected from Laguna, Philippines. Each maturity stage was subdivided into three lots. One lot underwent blanching at 90 ± 5°C for 2 minutes, and another underwent steaming at 105 ± 5°C for 5 minutes while the last did not undergo treatment. Seeds of the samples were then separated from the flesh. Both seeds and flesh were freeze-dried, extracted, and analyzed for antioxidant contents (total phenolic content, total flavonoid content, and total anthocyanin content) and antioxidant activity by DPPH, ABTS, and FRAP assays. Results show that both the maturity and processing methods significantly affect the antioxidant content and activity of the samples. Moreover, except for the FRAP assay done on flesh samples, all assays showed that there is significant interaction between the effect of maturity and processing method on the antioxidant contents and activity of bignay flesh and seeds. Results also show that fully ripe flesh and seeds yielded greater antioxidant content and antioxidant activity than their half-ripe and unripe counterparts; whereas, blanched flesh and seeds generally had higher antioxidant activities than their unprocessed and steamed counterparts.

scholarly journals Total Polyphenol Content, Antioxidant Activity, and Individual Phenolic Composition of Different Edible Parts of 4 Sweet Potato Cultivars

2020 ◽  
Vol 15 (7) ◽  
pp. 1934578X2093693
Author(s):  
Shadrack Isaboke Makori ◽  
Tai-Hua Mu ◽  
Hong-Nan Sun
Keyword(s):  
Antioxidant Activity ◽  
Sweet Potato ◽  
Potato Cultivar ◽  
Potato Cultivars ◽  
Anthocyanin Content ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Anthocyanin ◽  
Total Polyphenol Content ◽  
Edible Parts

The quest to determine and use polyphenolic compounds present in fruits and vegetables as natural antioxidants has recently attracted much attention due to their beneficial health effects. In this study, the total polyphenol content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), antioxidant activity (AA), and individual polyphenol components of Simon No. 1, Yuzi No. 7, Shangshu 19, and Pushu 32 sweet potato cultivars (edible parts: leaf, stalk, stem, skin, and flesh) were investigated. TPC, TFC, and TAC values ranged from 440 ± 0.17-12080 ± 0.58 CAE mg/100 g DW, 94 ± 0.08-4210 ± 0.74 QE mg/100 g DW, and 7 ± 0.01-1010 ± 0.54 CGE mg/100 g DW, respectively. Yuzi No. 7 sweet potato cultivar contained significantly higher amounts of TPC, TFC, TAC, and AA in all its edible parts, followed by Pushu 32, Simon No. 1, and Shangshu 19 in that order. Regardless of the sweet potato cultivar used, TPC, TFC, and TAC of sweet potato leaves were significantly higher than those of other edible parts. High-performance liquid chromatography revealed 19 individual phenolic compounds. In general, 3,5-di- O-caffeoylquinic acid, astragalin, and cyanidin were the predominant phenolic acid, flavonoid, and anthocyanin compounds, respectively. The correlation analysis suggested that higher AA could be attributed to higher polyphenol content. Based on our results, edible parts of Yuzi No. 7 sweet potato cultivar presented the highest amounts of polyphenol content and AA suggesting the possibility of utilizing this cultivar by farmers and the food industry as a functional food product.

scholarly journals Structural identification and in vitro antioxidant activities of anthocyanins in black chokeberry (Aronia melanocarpa Elliot)

eFood ◽  
2021 ◽  
Author(s):  
Fengmei Zhu ◽  
Jiaxuan Li ◽  
Zilong Ma ◽  
Jun Li ◽  
Bin Du
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Structural Identification ◽  
Future Research ◽  
Total Anthocyanin ◽  
Aronia Melanocarpa ◽  
Effective Antioxidant ◽  
Total Anthocyanins ◽  
Black Chokeberry

Anthocyanins is a natural edible pigment with many health benefits. The aim of this work was the identification of anthocyanins present in <i>Aronia melanocarpa</i> using mass spectrometric features. The anthocyanins of the <i>A. melanocarpa</i> were analyzed by UV-Vis, HPLC-DAD and LC-EIS/MS methods. The four important anthocyanins were identified as follows: cyanidin-3-galactoside (68.68%), cyanidin-3-arabinoside (25.62%), cyanidin-3-glucoside (5.28%) and cyanidin-3-xyloside (0.42%). Among the four anthocyanin monomers, three anthocyanins with the highest content of <i>A. melanocarpa</i> were selected, and the antioxidant activity was studied with the total anthocyanins. The antioxidant capacity was cyanidin-3-galactoside > total anthocyanin > cyanidin-3-arabinoside > cyanidin-3-glucoside. The activity of the four anthocyanin samples was greater than ascorbic acid. The methodology described in this study will provide an effective tool for anthocyanins identification. Our results suggested that anthocyanins from <i>A. melanocarpa</i> exhibited effective antioxidant activity. These findings may be crucial in future research concerning chokeberry based functional food products.

scholarly journals EFFECT OF Mg (II) METAL ION ON ANTIOXIDANT ACTIVITIES OF ETHANOL EXTRACTS OF RAMBUTAN PEEL (Nephelium lappaceum)

2019 ◽  
Vol 11 (1) ◽  
pp. 46
Author(s):  
Emmi Astuti ◽  
Ahyar Ahmad ◽  
Seniwati Dali
Keyword(s):  
Antioxidant Activity ◽  
Metal Ion ◽  
Antioxidant Activities ◽  
Ethanol Extract ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Nephelium Lappaceum ◽  
Ethanol Extracts ◽  
The Stability ◽  
The One

Anthocyanin is the one of natural dyes that often used in foodstuffe, because anthocyanin can make a more color like red, blue and purple. Anthocyanin storage can make anthocyanin is damage, because the interaction with tempherature, light, and oxygen show that can given effect about the stability anthocyanin color, and decrease the anthocyanin as an antioxidant. That problem can be solved with copigmentation, that is an anthocyanin reaction with metal ion. In this study can showed that ethanol extract from Rambutan peel and we obtained 23.824 gram with total anthocyanin content of 709.3866 mg/L with antioxidant activity of 0.0046 μg/mL, and then the extract of anthocyanin with metal ion Mg2+ in concentration 50; 100 and 150 ppm had IC50 are 0.0061; 0.0048 and 0.0067 μg/mL. This conclution from the added of metal ion Mg2+ showed that has not show much different antioxidant activity. 

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