scholarly journals The effect of preliminary processing and different methods of cooking on the iodine content and selected antioxidative properties of carrot (Daucus carota L.) biofortified with (potassium) iodine

2017 ◽  
Vol 29 (1) ◽  
pp. 11-24 ◽  
Author(s):  
Joanna Kapusta-Duch ◽  
Renata Bieżanowska-Kopeć ◽  
Sylwester Smoleń ◽  
Mirosław Pysz ◽  
Aneta Kopeć ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Iodine Content ◽  
Thermal Treatments ◽  
Total Polyphenols ◽  
Total Carotenoids ◽  
Production Chain ◽  
Daucus Carota L ◽  
Strongly Connected ◽  
Potassium Iodine ◽  
Physical And Chemical

AbstractCarrot is a vegetable that contains many nutrients and has strong antioxidant activity as well as pro-health potential. The level of bioactive compounds is strongly connected with the production chain. The thermal treatment of food products induces several biological, physical and chemical changes. In this study, changes in the levels of iodine, total carotenoids, total polyphenols as well as the antioxidant activity of unpeeled and peeled controls and carrots biofortified with (potassium) iodine (KJ) during cultivation due to the cooking and steaming process were investigated. The use of thermal processes resulted in a lower concentration of iodine in the roots of the control as well as in carrots biofortified with (potassium) iodine. In addition, peeling carrots caused higher losses of this trace element in the control and the biofortified carrots cooked or steamed for various times. In this study, a significant growth of the total carotenoids in peeled carrots biofortified with (potassium) iodine and of the total polyphenols in unpeeled carrots biofortified with (potassium) iodine under the influence of the cooking and steaming processes was observed compared with raw peeled and unpeeled biofortified carrots, respectively. Antioxidant activity significantly increased in the unpeeled and peeled carrots biofortified with (potassium) iodine under all thermal treatments in comparison with the raw unpeeled and peeled biofortified carrots.

scholarly journals Comparative Studies on Different Citrus Cultivars: A Revaluation of Waste Mandarin Components

Antioxidants ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 517 ◽  
Author(s):  
Giulia Costanzo ◽  
Maria Rosaria Iesce ◽  
Daniele Naviglio ◽  
Martina Ciaravolo ◽  
Ermenegilda Vitale ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Photosynthetic Pigment ◽  
Citrus Reticulata ◽  
Total Polyphenols ◽  
Total Carotenoids ◽  
Citrus Clementina ◽  
Total Chlorophyll Content ◽  
Photosynthetic Pigment Content ◽  
Seed Extracts

Peel, pulp and seed extracts of three mandarin varieties, namely Phlegraean mandarin (Citrus reticulata), Kumquat (Citrus japonica), and Clementine (Citrus clementina) were compared and characterised in terms of photosynthetic pigment content, total polyphenols amount, antioxidant activity and vitamin C to assess the amount of functional compounds for each cultivar. The highest polyphenols content was found in the Phlegraean mandarin, especially in peel and seeds, whereas Kumquat exhibited the highest polyphenols amount in the pulp. The antioxidant activity was higher in the peel of Phlegraean mandarin and clementine compared to Kumquat, which showed the highest value in the pulp. The antioxidant activity peaked in the seeds of Phlegraean mandarin. The vitamin C in the Phlegraean mandarin was the highest in all parts of the fruit, especially in the seeds. Total chlorophyll content was comparable in the peel of different cultivars, in the pulp the highest amount was found in clementine, whereas kumquat seeds showed the greatest values. As regards total carotenoids, peel and pulp of clementine exhibited higher values than the other two cultivars, whereas the kumquat seeds were the richest in carotenoids. Among the analysed cultivars Phlegraean mandarin may be considered the most promising as a source of polyphenols and antioxidants, compared to the clementine and Kumquat, especially for the functional molecules found in the seeds. Moreover, regardless of cultivars this study also highlights important properties in the parts of the fruit generally considered wastes.

STYDY OF THE INFLUENCE OF FLAKING EINKORN, ON FOOD VALUE, IN VITRO ANTIOXIDANT ACTIVITY AND STARCH DIGESTION CONTEND ON BISCUITS

2018 ◽  
pp. 254-265
Author(s):  
Ivan Dimov ◽  
Gjore Nakov ◽  
Viktorija Stamatovska
Keyword(s):  
Antioxidant Activity ◽  
Starch Digestion ◽  
Total Polyphenols ◽  
Total Carotenoids ◽  
Active Compounds ◽  
Total Carbohydrates ◽  
Food Value ◽  
In Vitro Antioxidant Activity

The influence of flaked einkorn (Tiriticum monococcum L.) used as ingredient in production of biscuits on some of their chemical, biological active compounds and In vitro starch digestion. The biscuits were produced from whole einkorn flour to which 30 %, 50 %, 70 % and 100 % einkorn flakes were added at the expense of the einkorn flour. It was found from the results with increase flaking einkorn in biscuits increase: moisture, total fats and proteins contend in the biscuits and decreases ash and total carbohydrates. Form the results for biological active compounds with increase flaking einkorn in biscuits, decreases total polyphenols and increase total carotenoids and antioxidant activity. In vitro starch digestion showed that when biscuits contend more then 30 % of einkorn flour reduces the body's ability to break down the starch contained in biscuits.

scholarly journals Changes in the psysical-chemical composition, total polyphenols and antioxidant activity of fresh celery (Apium graveolens L.) dehydrated by hot air and by lyophilization

Agriscientia ◽  
2019 ◽  
Vol 36 (2) ◽  
pp. 57-65
Author(s):  
Roberto Ordoñez-Araque ◽  
Christian Narváez-Aldáz
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Raw Material ◽  
Apium Graveolens ◽  
Soluble Fiber ◽  
Total Polyphenols ◽  
Total Dietary Fiber ◽  
Hot Air ◽  
Long Time ◽  
Physical And Chemical

The food industry aims at offering food that provides not only nutritional but also functional properties. Celery has been used for a long time, but its bioactive compounds have remained unknown. The objective of this research is to measure the changes in the physical and chemical characteristics, total polyphenols (TP) and antioxidant activity (AA) after applying hot air dehydration (DA) and lyophilization (LF) with two different cut types: rod-shaped (R) and sliced (S). It was found that dehydration treatments can enhance some characteristics in celery. When comparing the results, the treatment of (LF-S) presented the best characteristics with less water activity, 46 % of total dietary fiber constituted by 41 % of insoluble fiber and 5 % soluble fiber, 377.69 mg GAE/100g in total polyphenol content and an antioxidant activity of 82.17 μmol TE/100g. These results allow to conclude that celery is a raw material with functional attributes and that it can be industrialized with dehydration technologies, which will enable a long useful life for its bioactive compounds.  

Some Aspects of Nutritive and Biological Value of Carrot Cultivars with Orange, Yellow and Purple-Coloured Roots

2007 ◽  
Vol 67 (1) ◽  
pp. 149-161 ◽  
Author(s):  
Marek Gajewski ◽  
Paweł Szymczak ◽  
Krystyna Elkner ◽  
Aleksandra Dąbrowska ◽  
Anna Kret ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Dry Matter ◽  
Total Phenolics ◽  
Storage Roots ◽  
Total Carotenoids ◽  
Total Sugars ◽  
Biological Value ◽  
Orange Yellow ◽  
Phenolics Content ◽  
Physical And Chemical

Some Aspects of Nutritive and Biological Value of Carrot Cultivars with Orange, Yellow and Purple-Coloured RootsThe aim of this work was to determine antioxidant activity and some physical and chemical parameters influencing nutritive and biological value of orange, purple and yellow carrot cultivars. The two-year experiment was carried out in Warsaw Agricultural University in 2005 and 2006. Carrot was grown in the experimental field of the University. Six carrot cultivars, differed in storage roots colour and shape, were chosen for the experiment: 'Florida' F1, 'Interceptor' F1, 'Nebula' F1, 'Purple Haze' F1, 'Yellowstone', 'Mello Yello' F1. Immediately after harvest of carrots there were determined: dry matter, total sugars content, total phenolics, total carotenoids, antioxidant activity (DPPH), fractions of dietary fibre, pectines, pH, redox potential, electrical resistance. P-value, which is a combined parameter of some physical and chemical traits, was also calculated. Correlations between some of these quality parameters were determined. Dry mater content was the highest for 'Purple Haze' in 2005, but in 2006 for 'Nebula' similar dry matter content was found. Total sugars content in carrots in 2005 was the highest in 'Purple Haze' but in 2006 'Florida' showed higher sugars content. Total phenolics content was the highest in 'Purple Haze' roots. Total carotenoids content was greatly differentiated between cultivars and varied from below 1 mg·100 g-1to above 14 mg·100 g-1. For cultivars of yellow storage roots the lowest level of carotenoids were found, and the highest for orange-coloured 'Florida', 'Interceptor' and 'Purple Haze'. In all cultivars, from fractions of total fibre, the highest amount was found in the case of cellulose and pectines. The highest antioxidant activity showed purple-coloured cultivar 'Purple Haze', and the lowest activity yellow-coloured cultivars 'Yellowstone' and 'Mello Yello'. Regression analysis showed that antioxidant activity of carrot storage roots was strictly related to carotenoids content (r=0.92) and phenolics content (r=0.87).

Contribution of Major Polyphenols to the Antioxidant Profile and Cytotoxic Activity of Olive Leaves

2019 ◽  
Vol 19 (13) ◽  
pp. 1651-1657
Author(s):  
Zouhaier Bouallagui ◽  
Asma Mahmoudi ◽  
Amina Maalej ◽  
Fatma Hadrich ◽  
Hiroko Isoda ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Hepg2 Cells ◽  
Cytotoxic Activities ◽  
Phenolic Composition ◽  
Olive Leaves ◽  
Total Polyphenols ◽  
Cytotoxic Effects ◽  
Antioxidant Profile ◽  
Phytochemical Profile ◽  
Mcf 7

Aim: This study was designed to investigate the phytochemical profile and the cytotoxic activities of the eco-friendly extracts of olive leaves from Chemlali cultivar. Materials and Methods: The Phenolic composition of olive leaves extracts, the antioxidant activity and the cytotoxic effects against MCF-7 and HepG2 cells were determined. Results: Olive leaves extracts showed relevant total polyphenols contents. Oleuropein was the major detected phenolic compound reaching a concentration of 16.9 mg/ml. The antioxidant potential of the studied extracts varied from 23.7 to 46.5mM Trolox equivalents as revealed by DPPH and ABTS assays. Cytotoxicity experiments showed similar trends for both HepG2 and MCF-7 cells with the infusion extract being the most active. Conclusion: This study denotes that olive leaves may have great potential as endless bioresource of valuable bioactive compounds which may have a wide application.

scholarly journals The Influence of Temperature, Storage Conditions, pH, and Ionic Strength on the Antioxidant Activity and Color Parameters of Rowan Berry Extracts

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3786
Author(s):  
Elena Cristea ◽  
Aliona Ghendov-Mosanu ◽  
Antoanela Patras ◽  
Carmen Socaciu ◽  
Adela Pintea ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ionic Strength ◽  
Organic Acids ◽  
Bioactive Compounds ◽  
Acid Methyl Ester ◽  
Storage Conditions ◽  
Raw Material ◽  
Thermal Treatments ◽  
Spectrophotometric Methods ◽  
Berry Extracts

Recent trends in the food industry combined with novel methods in agriculture could transform rowan into a valuable raw material with potential technological applications. Thus, the aim of this research was to investigate the content of bioactive compounds in its fruits and to assess the color and antioxidant stability of the extracts prepared from such fruits during various thermal treatments and at different pH and ionic strength values. Various spectrophotometric methods, HPLC, and capillary electrophoresis were used to quantify the concentrations of bioactive compounds—polyphenols, carotenoids, organic acids, and to assess antioxidant activity and color. The results show that rowan berries contain circa 1.34–1.47 g/100 g of polyphenols among which include catechin, epicatechin, ferulic acid methyl ester, procyanidin B1, etc.; ca 21.65 mg/100 g of carotenoids including zeaxanthin, β-cryptoxanthin, all-trans-β-carotene, and various organic acids such as malic, citric, and succinic, which result in a high antioxidant activity of 5.8 mmol TE/100 g. Results also showed that antioxidant activity exhibited high stability when the extract was subjected to various thermal treatments, pHs, and ionic strengths, while color was mainly impacted negatively when a temperature of 100 °C was employed. This data confirms the technological potential of this traditional, yet often overlooked species.

scholarly journals Comparative Assessment of the Basic Chemical Composition and Antioxidant Activity of Stevia rebaudiana Bertoni Dried Leaves, Grown in Poland, Paraguay and Brazil—Preliminary Results

2021 ◽  
Vol 11 (8) ◽  
pp. 3634
Author(s):  
Teresa Leszczyńska ◽  
Barbara Piekło ◽  
Aneta Kopeć ◽  
Benno F. Zimmermann
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Vitamin C ◽  
Dietary Fiber ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Stevia Rebaudiana ◽  
Steviol Glycosides ◽  
Total Polyphenols ◽  
Stevia Rebaudiana Bertoni

This study compares the content of basic nutrients (proteins, fats, digestible carbohydrates, dietary fiber and ash), steviol glycosides, selected antioxidants (vitamin C, total polyphenols) and antioxidant activity in dried leaves of Stevia rebaudiana Bertoni cultivated in Poland, Paraguay and Brazil and available in the direct sale. The basic chemical composition was determined by standard AOAC (Association of Official Analytical Chemists) methods. Content of steviol glycosides was determined by the UHPLC-UV chromatographic method. Total polyphenols content was expressed as gallic acid equivalent (GAE) and catechins equivalent (CE). Antioxidant activity was measured as ABTS●+ free radical scavenging activity. Dried leaves of S. rebaudiana grown in Poland had significantly higher contents of dietary fiber, and lower protein and ash content, compared to those derived from Paraguay and Brazil. The former had, however, considerably higher contents of total steviol glycosides, stevioside and rebaudioside D, compared to the remaining two plants. In the Paraguay-derived dried leaves, the content of rebaudioside A, C, E and rubusoside was found to be significantly lower. Dried leaves of S. rebaudiana Bertoni, cultivated in Poland, contained substantially more vitamin C and a similar content of total polyphenols, compared to those from Brazil and Paraguay. The examined material from Brazil and Paraguay plantations showed similar antioxidant activity, while that obtained from Polish cultivation was characterized by a significantly lower value of this parameter.

scholarly journals Effect of Ultrasound-Assisted Extraction Parameters on Total Polyphenols and Its Antioxidant Activity from Mango Residues (Mangifera indica L. var. Manililla)

Separations ◽  
2021 ◽  
Vol 8 (7) ◽  
pp. 94
Author(s):  
Anahí J. Borrás-Enríquez ◽  
Elizabeth Reyes-Ventura ◽  
Socorro J. Villanueva-Rodríguez ◽  
Lorena Moreno-Vilet
Keyword(s):  
Antioxidant Activity ◽  
Mangifera Indica ◽  
Central Point ◽  
Added Value ◽  
Sonication Time ◽  
Ultrasound Assisted Extraction ◽  
Extraction Technology ◽  
Total Polyphenols ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Manililla is a mango variety whose residues contain bioactive compounds such as polyphenols and flavonoids, with high added value. The use of environmentally friendly extraction technology would be of great relevance; hence, this study aimed to evaluate the effect of solvent relation, sonication time and amplitude on the ultrasound-assisted extraction of total polyphenols in Manililla mango residues (peel, endocarp and kernel) and antioxidant activity. An experimental design 23 with a central point was used to evaluate the curvature behavior of the process variables. Conventional maceration was used as a control. The better conditions were obtained at the central point using 50% ethanol in water, 60% amplitude and 20 min of sonication time. We obtained values of up to 1814 mg GAE/100 g, 469 mg GAE/100 g and 672 mg GAE/100 g of total polyphenols and 1228 mg QE/100 g, 653 mg QE/100 g and 880 mg QE/100 g of total flavonoids for peel, endocarp and kernel, respectively. Mangiferin was quantified in ultrasound-assisted extraction at 150 mg/g in peel and 0.025 mg/g in the kernel, but it was not detectable in maceration. An antioxidant capacity of 87%, 14% and 83% inhibition for peel, endocarp and kernel, respectively, were obtained. Peel and kernel were the residues with higher potential as extraction material, while endocarp was not.

scholarly journals Effect of Thermal Processing on Color, Phenolic Compounds, and Antioxidant Activity of Faba Bean (Vicia faba L.) Leaves and Seeds

Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1207
Author(s):  
Shu-Cheng Duan ◽  
Soon-Jae Kwon ◽  
Seok-Hyun Eom
Keyword(s):  
Antioxidant Activity ◽  
Faba Bean ◽  
Nutritional Value ◽  
Cooking Methods ◽  
Thermal Treatments ◽  
Nutritional Values ◽  
Beneficial Effects ◽  
Young Leaves ◽  
Dry Heating ◽  
Positive Correlations

The leaves and seeds of the faba bean are good sources of L-3,4-dihydroxyphenylalanin (L-dopa), and are usually eaten with thermal cooking methods. However, little information is available on the effect of thermal treatments on their nutritional value. We compared the changes in color, contents of L-dopa, vitamin C (Vc), total phenolics (TP), total flavonoids (TF) and antioxidant activity after dry heating or steaming faba bean leaves and seeds. The young leaves provided higher values of all the estimate factors, regardless of the thermal treatment. Steaming significantly degraded nutritional values of the leaves, but less changed in seeds, whereas dry heat maintained these attributes. The contents of L-dopa, Vc, TP and TF were shown to have strongly positive correlations with antioxidant activity in the leaves, whereas only L-dopa content was positively correlated with antioxidant activity of the seeds. Faba leaves contained relatively high L-dopa which possessed strong antioxidant activity compared to the Vc. As L-dopa is an important contributor to the antioxidant activity of faba leaves and seeds, consuming L-dopa from leaves may provide beneficial effects not only regarding Parkinson’s Disease.

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