scholarly journals Effects of pectolytic enzyme treatment and microfiltration on antioxidant components of elderberry juice

2017 ◽  
Vol 10 (1) ◽  
pp. 116-126
Author(s):  
D. Furulyás ◽  
F. Nyéki ◽  
M. Stéger-Máté ◽  
É. Stefanovits-Bányai ◽  
Sz. Bánvölgyi
Keyword(s):  
Antioxidant Capacity ◽  
Ceramic Membrane ◽  
Antioxidant Activities ◽  
Control Sample ◽  
Enzyme Treatment ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Pectolytic Enzymes ◽  
Total Anthocyanin Content ◽  
Pectolytic Enzyme

AbstractIn this study, pectolytic enzymes (Pectinex BE XXL,Trenolin Rot, andFructozym P) were investigated for their influence on phenolic, anthocyanin content, and antioxidant activities of elderberry (Sambucus nigraL.) pulps during juice processing. Prior to pressing the berries, three different enzymes were added to pulps in order to evaluate the effect of different pectolytic enzyme treatments on the valuable components of elderberry juice. Control sample was prepared without enzyme. After treatment, squeezing, and clarification steps, microfiltration was carried out with ceramic membrane. The effect of this technology on the antioxidant capacity, total polyphenol content, and total anthocyanin content of the clarified elderberry juices has been evaluated in permeate and retentate samples, and membrane retention was calculated. Significantly lower antioxidant capacity was detected in the case of control sample than that obtained using enzyme-treated juices. Retention of antioxidant content on the microfiltration membrane was greatly reduced by using the enzymes. Higher valuable component yield was obtained usingFructozym Penzyme compared withPectinex BE XXLused in industry.

scholarly journals Effects of Enzyme Treatment on the Microfiltration of Elderberry

2016 ◽  
Vol 10 (1) ◽  
pp. 40-46
Author(s):  
Diána Furulyás ◽  
Fanni Savanya ◽  
Szilvia Bánvölgyi ◽  
Nóra Papp ◽  
Éva Stefanivots-Bányai ◽  
...  
Keyword(s):  
Ceramic Membrane ◽  
Enzyme Treatment ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Antioxidant Power ◽  
Preliminary Examination ◽  
Pectolytic Enzymes ◽  
In Series ◽  
Ferric Reducing Antioxidant Power

The aim of this study was to evaluate the effect of microfiltration (MF) on the antioxidant capacity of elderberry juice using ceramic membrane. Previous to MF measurements preliminary examination was achieved with different enzymes. Four different samples were prepared: one without any enzyme and three with different pectolytic enzymes. The resistances were determined using the resistance-in-series model and difference between four enzyme-treated samples are evaluated. The effect of this technology on the antioxidant component of the clarified elderberry juice has been evaluated in permeate and retentate samples. For ferric reducing antioxidant power was measured with FRAP and total phenolic content (TPC) was determined with Folin Ciocalteau reagent. The total anthocyanin content (TAC) was estimated using spectrophotometric method. Higher juice yield was obtained using enzyme compared with enzyme-free elderberry pulp. The analytical results show that the MF membrane retained the valuable components in different rate. Significant losses are believed to have occurred after the MF clarification process due to fouling layer resistance, what can be decreased with pectolytic enzymes treatment.

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 Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants

Biomolecules ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1369 ◽  
Author(s):  
Irene Esparza ◽  
Blanca Martínez-Inda ◽  
María José Cimminelli ◽  
Maria Carmen Jimeno-Mendoza ◽  
José Antonio Moler ◽  
...  
Keyword(s):  
Control Sample ◽  
Partial Substitution ◽  
Anthocyanin Content ◽  
Red Wines ◽  
Flavonoid Content ◽  
Organoleptic Properties ◽  
Total Polyphenol ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Stem Extract

SO2 is a very important wine preservative. However, there are several drawbacks associated with the use of SO2 in wine. The aim of this work is to evaluate the effect of the partial substitution of SO2 in the Tempranillo wine by a Mazuelo grape stem extract and by a commercial vine wood extract (Vinetan®). The results were compared with a control sample (with no addition of any extract). After 12 months of storage in a bottle, total anthocyanin content, together with total polyphenol and flavonoid content were slightly higher for control wines than for those treated with extracts. These differences were of little relevance, as no differences in antioxidant activity were found between any of the wines at the end of the study. The sensory analysis revealed that the use of both extracts as partial substitutes of SO2 could lead to wines with good organoleptic properties, similar or even better to the control ones.

scholarly journals TOTAL ANTHOCYANIN CONTENT AND ANTIOXIDANT ACTIVITIES OF PIGMENTED BLACK RICE (ORYZA SATIVA L. JAPONICA) SUBJECTED TO SOAKING AND BOILING

2018 ◽  
Vol 80 (3) ◽  
Author(s):  
Noorlaila, A., ◽  
Nur Suhadah, N., ◽  
Noriham, A., ◽  
Nor Hasanah, H.
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Oryza Sativa L ◽  
Anthocyanin Content ◽  
Black Rice ◽  
Total Anthocyanin ◽  
Pigmented Rice ◽  
Total Anthocyanin Content ◽  
Β Carotene ◽  
Carotene Degradation

Pigmented rice contains high value of anthocyanin and antioxidant activity. However, the different process for black rice might affect the concentration of these phytochemicals. Therefore, the present study focused on the effect of soaking and cooking on the total anthocyanin content and antioxidant activity of pigmented black rice. The raw black rice was subjected to two treatments. First, black rice was soaked for 3 hours. Second, black rice was soaked and cooked for 15, 25 and 35 minutes. The study revealed that the second treatment (soaking and cooking) caused a significant (p<0.05) decreased in antioxidant activities and total anthocyanin content as compared to soaking. Highest losses in total anthocyanin and antioxidant activity in cooked black rice were as follows: 35 minutes > 25 min >15 min cooking. β- Carotene degradation rate was also highest in 35 minutes cooked black rice.

scholarly journals Preservation of Antioxidant Properties of Endemic Dark Corn Using Solar Energy for Nixtamalization

Processes ◽  
2021 ◽  
Vol 9 (2) ◽  
pp. 401
Author(s):  
Hermelinda Servín-Campuzano ◽  
Mauricio González-Avilés ◽  
José Ángel Rodríguez-Morales ◽  
Marco Antonio Serrato Juárez ◽  
Jessica Grizzel Maya Castro ◽  
...  
Keyword(s):  
Solar Energy ◽  
Antioxidant Capacity ◽  
Difference Method ◽  
Antioxidant Properties ◽  
The Other ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Energy Process ◽  
Total Anthocyanin Content ◽  
Dpph Method

A comparative study of two corn nixtamalization processes is presented, one in the traditional way of the Michoacan region of Mexico, and the other using solar devices. The corn selected for the process was a nontransgenic endemic dark corn. For the nixtamalization process, a solar concentration oven was used; this process using the solar device is simple and affordable for communities. For characterization, the properties of the antioxidant content of dark corn were analyzed for both processes, and the highest concentration of antioxidants between the two varieties of corn was obtained. The antioxidant capacity in the two varieties of black corn was quantified and determined, and the anthocyanin pigments were extracted with methanol. The total anthocyanin content (CAT) was evaluated by the pH difference method, and the antioxidant capacity by the DPPH method. In the solar nixtamalization process, a higher content of CAT anthocyanins and antioxidant capacity were obtained. Therefore, the solar energy process was proposed as a sustainable energy option, and we concluded that black corn nixtamalized with a solar oven had high antioxidant levels and could be used as a nutritious food.

scholarly journals Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein

2021 ◽  
Vol 8 ◽  
Author(s):  
Xiao-feng Yue ◽  
Si-si Jing ◽  
Xiao-fan Ni ◽  
Ke-kun Zhang ◽  
Yu-lin Fang ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Acids ◽  
Antioxidant Activities ◽  
Color Stability ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Alcohol Fermentation ◽  
Total Anthocyanin ◽  
Color Changes ◽  
Functional Components

Wine is consumed by humans worldwide, but the functional components are lost and the color changes during its production. Here, we studied the effects of mannoprotein (MP) addition (0, 0.1, and 0.3 g/L) upon crushing and storage. We measured anthocyanins, phenolic acids profiles, color characteristics, and antioxidant activities of wine. The results showed that the addition of MP before fermentation significantly increased the total phenolic content (TPC), total anthocyanin content, total tannin content (TTC), total flavonoid content, and total flavanol content in wine, whereas the addition of MP during storage had the opposite effect. The addition of MP before alcohol fermentation significantly increased the amount of individual anthocyanins and individual phenolic acids, maintained the color, and increased the antioxidant capacity of wine. In addition, the addition of 0.3 g/L MP during storage increased the content of individual phenolic acids and TPC of wine. However, the addition of 0.1 g/L MP during storage significantly reduced the TPC, TAC, TTC, and individual anthocyanin content (except for malvidin-3-glucoside and malvidin-3-acetly-glucoside); meanwhile, the treatment attenuated the color stability and antioxidant capacity of wine. The results demonstrated that the addition of MP before alcohol fermentation could increase the functional components and improve the color stability and antioxidant capacity of wine.

scholarly journals Bioactive Compounds and Antioxidant Capacity in Anthocyanin-Rich Carrots: A Comparison between the Black Carrot and the Apulian Landrace “Polignano” Carrot

Plants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 564
Author(s):  
Federica Blando ◽  
Stefano Marchello ◽  
Gabriele Maiorano ◽  
Miriana Durante ◽  
Angelo Signore ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Fruits And Vegetables ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Black Carrot ◽  
Total Anthocyanin Content ◽  
Acylated Anthocyanins ◽  
High Level ◽  
Β Carotene

The carrot is one of the most cultivated vegetables in the world. Black or purple carrots contain acylated anthocyanins which are of special interest to the food industry for their stability and nutraceutical characteristics. Anthocyanin-rich fruits and vegetables have gained popularity in the last ten years, due to the health benefits they provide. In this paper, the characterizations of the bioactive compounds and antioxidant capacities of different anthocyanin-containing carrots (a black carrot—BC, and a local purple carrot, the “Polignano” carrot—PC), compared to the commercial orange carrot (OC) (lacking of anthocyanins), are reported. The anthocyanin profiles of the polyphenolic extracts of BC and PC were similar, but differences were observed at quantitative levels. The total anthocyanin content in BC was more than twice that in PC (13.84 ± 0.61 vs. 5.64 ± 0.48 mg K Eq. g−1 DW). Phenolic acids (mostly chlorogenic acid) were also present at high level in anthocyanin-rich carrots compared to OC. High polyphenol content accounted also for a high reducing capacity (evaluated by Folin–Ciocalteu reagent, FCR), and antioxidant capacity (evaluated by TEAC and ORAC assays) which were the highest for BC (FCR value: 16.6 ± 1.1 mg GAE. g−1 DW; TEAC: 76.6 ± 10.6 µmol TE. g−1 DW; ORAC: 159.9 ± 3.3 µmol TE. g−1 DW). All carrot genotypes (mostly OC) were rich in carotenoids (BC 0.14 ± 0.024; PC 0.33 ± 0.038; OC 1.29 ± 0.09 mg. g−1 DW), with predominance of α and β-carotene, in OC, and lutein in BC. PC showed the highest malic acid and sugar (glucose plus fructose) content. In conclusion, while BC is remarkable for nutraceutical features, the local genotype (“Polignano” carrot) is worth considering in genetic biodiversity conservation programme.

Inhibitory effects of bioaccessible anthocyanins and procyanidins from apple, red grape, cinnamon on α-amylase, α-glucosidase and lipase

2020 ◽  
pp. 1-9
Author(s):  
Pınar Ercan ◽  
Sedef Nehir El
Keyword(s):  
Inhibitory Activity ◽  
Digestive Enzymes ◽  
Positive Control ◽  
Anthocyanin Content ◽  
Inhibitory Effects ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Before And After ◽  
Red Grape

Abstract. The goals of this study were to determine and evaluate the bioaccessibility of total anthocyanin and procyanidin in apple (Amasya, Malus communis), red grape (Papazkarası, Vitis vinifera) and cinnamon (Cassia, Cinnamomum) using an in vitro static digestion system based on human gastrointestinal physiologically relevant conditions. Also, in vitro inhibitory effects of these foods on lipid (lipase) and carbohydrate digestive enzymes (α-amylase and α-glucosidase) were performed with before and after digested samples using acarbose and methylumbelliferyl oleate (4MUO) as the positive control. While the highest total anthocyanin content was found in red grape (164 ± 2.51 mg/100 g), the highest procyanidin content was found in cinnamon (6432 ± 177.31 mg/100 g) (p < 0.05). The anthocyanin bioaccessibilities were found as 10.2 ± 1%, 8.23 ± 0.64%, and 8.73 ± 0.70% in apple, red grape, and cinnamon, respectively. The procyanidin bioaccessibilities of apple, red grape, and cinnamon were found as 17.57 ± 0.71%, 14.08 ± 0.74% and 18.75 ± 1.49%, respectively. The analyzed apple, red grape and cinnamon showed the inhibitory activity against α-glucosidase (IC50 544 ± 21.94, 445 ± 15.67, 1592 ± 17.58 μg/mL, respectively), α-amylase (IC50 38.4 ± 7.26, 56.1 ± 3.60, 3.54 ± 0.86 μg/mL, respectively), and lipase (IC50 52.7 ± 2.05, 581 ± 54.14, 49.6 ± 2.72 μg/mL), respectively. According to our results apple, red grape and cinnamon have potential to inhibit of lipase, α-amylase and α-glucosidase digestive enzymes.

scholarly journals Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta (Ugni molinae) and Arrayan (Luma apiculata)

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 466
Author(s):  
María Guerra-Valle ◽  
Siegried Lillo-Perez ◽  
Guillermo Petzold ◽  
Patricio Orellana-Palma
Keyword(s):  
Process Parameters ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Flavonoid Content ◽  
Total Polyphenol ◽  
Total Anthocyanin ◽  
Quality Properties ◽  
Total Anthocyanin Content ◽  
Ugni Molinae

This work studied the effects of centrifugal block freeze crystallization (CBFC) on physicochemical parameters, total phenolic compound content (TPCC), antioxidant activity (AA), and process parameters applied to fresh murta and arrayan juices. In the last cycle, for fresh murta and arrayan juices, the total soluble solids (TSS) showed values close to 48 and 54 Brix, and TPCC exhibited values of approximately 20 and 66 mg gallic acid equivalents/100 grams dry matter (d.m.) for total polyphenol content, 13 and 25 mg cyanidin-3-glucoside equivalents/100 grams d.m. for total anthocyanin content, and 9 and 17 mg quercetin equivalents/100 grams d.m. for total flavonoid content, respectively. Moreover, the TPCC retention indicated values over 78% for murta juice, and 82% for arrayan juice. Similarly, the AA presented an increase over 2.1 times in relation to the correspondent initial AA value. Thus, the process parameters values were between 69% and 85% for efficiency, 70% and 88% for percentage of concentrate, and 0.72% and 0.88 (kg solutes/kg initial solutes) for solute yield. Therefore, this work provides insight about CBFC on valuable properties in fresh Patagonian berries juices, for future applications in health and industrial scale.

scholarly journals Differences in Anthocyanin Accumulation Profiles between Teinturier and Non-Teinturier Cultivars during Ripening

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1073
Author(s):  
Meng-Bo Tian ◽  
Lin Yuan ◽  
Ming-Yuan Zheng ◽  
Zhu-Mei Xi
Keyword(s):  
Gene Expression ◽  
Plant Secondary Metabolites ◽  
Anthocyanin Synthesis ◽  
Anthocyanin Content ◽  
Anthocyanin Accumulation ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
The Individual ◽  
Relative Gene ◽  
High Expression Level

Anthocyanins are vital components of plant secondary metabolites, and are also the most important coloring substances in wine. Teinturier cultivars are rich in anthocyanins. However, the differences in anthocyanin accumulation and profiles between teinturier and non-teinturier cultivars have not been reported. In this study, Yan 73 and Dunkelfelder were selected as the experimental materials, and three non-teinturier cultivars were used for comparison. LC-MS and qRT-PCR were used to determine the individual anthocyanin contents and the relative gene expression. The results show that the total anthocyanin content of the teinturier cultivars was considerably higher than that in non-teinturier cultivars, and the levels of individual anthocyanins increased gradually during ripening. Lower ratios of modified anthocyanins were found in the teinturier cultivars, which was not only due to the high expression level of VvUFGT and VvGST4, but also due to the relatively low expression of VvOMT in these cultivars. Cluster analysis of gene expression and anthocyanin accumulation showed that VvUFGT is related to anthocyanin accumulation, and that AM1 is related to the synthesis and transport of methylated anthocyanins. Our results will be useful for further clarifying the pathways of anthocyanin synthesis, modification, and transport in teinturier cultivars.

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