Organic Acid Content, Antioxidant Capacity, and Fermentation Kinetics of Matured Coconut (Cocos nucifera) Water Fermented by Saccharomyces cerevisiae D254

Abstract In this study, the quality of matured coconut water was improved through fermentation with Saccharomyces cerevisiae D254. During fermentation, the kinetic models of yeast growth, alcohol production, and sugar consumption were established based on logistic and Leudeking–Piret equations. Fructose, glucose, sucrose, total phenolic content, and antioxidant capacity (FRAP and ABTS values) were measured consecutively during fermentation. Results showed that R2 for the three models of yeast growth, alcohol production, and sugar consumption were 0.9772, 0.9983, and 0.9887, respectively. Total phenolic and antioxidant assays showed a similar evolution during fermentation, with a rapid increase in exponential phase and an unchanged trend in stationary phase. Moreover, total phenolic and the two antioxidant capacity methods were highly positively correlated. Pyruvic, lactic, citric, and succinic acids were the main organic acids in coconut water after fermentation.

Download Full-text

Molecular Hydrogen Maintains the Storage Quality of Chinese Chive through Improving Antioxidant Capacity

Plants ◽

10.3390/plants10061095 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1095

Author(s):

Ke Jiang ◽

Yong Kuang ◽

Liying Feng ◽

Yuhao Liu ◽

Shu Wang ◽

...

Keyword(s):

Antioxidant Capacity ◽

Molecular Hydrogen ◽

Practical Significance ◽

Total Phenolic ◽

Guaiacol Peroxidase ◽

Storage Quality ◽

Decay Index ◽

Chinese Chive ◽

Dpph Scavenging

Chinese chive usually becomes decayed after a short storage time, which was closely observed with the redox imbalance. To cope with this practical problem, in this report, molecular hydrogen (H2) was used to evaluate its influence in maintaining storage quality of Chinese chive, and the changes in antioxidant capacity were also analyzed. Chives were treated with 1%, 2%, or 3% H2, and with air as the control, and then were stored at 4 ± 1 °C. We observed that, compared with other treatment groups, the application of 3% H2 could significantly prolong the shelf life of Chinese chive, which was also confirmed by the obvious mitigation of decreased decay index, the loss ratio of weight, and the reduction in soluble protein content. Meanwhile, the decreasing tendency in total phenolic, flavonoid, and vitamin C contents was obviously impaired or slowed down by H2. Results of antioxidant capacity revealed that the accumulation of reactive oxygen species (ROS) and hydrogen peroxide (H2O2) was differentially alleviated, which positively matched with 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and the improved activities of antioxidant enzymes, including superoxide dismutase (SOD), guaiacol peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX). Above results clearly suggest that postharvest molecular hydrogen application might be a potential useful approach to improve the storage quality of Chinese chive, which is partially achieved through the alleviation of oxidative damage happening during the storage periods. These findings also provide potential theoretical and practical significance for transportation and consumption of perishable vegetables.

Download Full-text

Microwave heating effect on total phenolics and antioxidant activity of green and mature coconut water

International Journal of Food Engineering ◽

10.1515/ijfe-2019-0378 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Abraham Jesús Arzeta-Ríos ◽

Diana Guerra-Ramírez ◽

Benito Reyes-Trejo ◽

Ma. Carmen Ybarra-Moncada ◽

Holber Zuleta-Prada

Keyword(s):

Antioxidant Activity ◽

Heating Temperature ◽

Cocos Nucifera ◽

Radical Scavenging ◽

Coconut Water ◽

Total Phenolic ◽

Radical Scavenging Capacity ◽

Scavenging Capacity ◽

Maximum Temperatures ◽

Increasing Temperature

AbstractCoconut water (Cocos nucifera L.) from fruits of two ripening stages (green and mature) was used to perform microwave heat treatments. Three different heating conditions with maximum temperatures of 70, 80 and 90 °C were tested in three holding times (0, 2 and 4 min). The Total Phenolic Content (TPC) using the Folin-Ciocalteu method and ABTS radical scavenging capacity were evaluated for each combination of coconut fruit age, heating temperature and holding time. It was observed that green coconut water exhibited significant differences (p < 0.05) compared to mature coconuts in terms of TPC (46.03 and 69.16 mg GAE/L, respectively) and ABTS radical scavenging capacity (422.31 and 549.1 μmol TE/L, respectively). An increase in TPC (up to 23%) and antioxidant activity (up to 19%) was also observed with increasing temperature in the range of 70–90 °C. Green coconut water showed the largest increase in both TPC and antioxidant activity.

Download Full-text

Effect of Processing on Antioxidant Activity, Total Phenols, and Total Flavonoids of Pigmented Heirloom Beans

Journal of Food Quality ◽

10.1155/2018/7836745 ◽

2018 ◽

Vol 2018 ◽

pp. 1-6 ◽

Cited By ~ 4

Author(s):

Lisa Garretson ◽

Catrin Tyl ◽

Alessandra Marti

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Total Phenolic ◽

Flavonoid Content ◽

Processing Step ◽

Cooking Times ◽

Dpph Radical Scavenging

While extensive research has been performed on the composition and cooking quality of commodity beans, relatively little is known about pigmented heirloom varieties and the effects of processing on their antioxidant capacity. The aim of this study was to evaluate the effect of soaking and cooking on antioxidants in four heirloom bean varieties compared to Pinto. Water absorption kinetics, soaking and cooking time, DPPH radical scavenging activity, and total phenolic and total flavonoid content were determined in raw, soaked, and cooked samples. Heirlooms required less time to hydrate compared to Pinto, whereas cooking times were similar. The effect of soaking on antioxidant capacity and flavonoids was minimal compared to cooking, which led to losses of up to 57%. Each pigmented heirloom bean had specific characteristics, and three of them had equal or higher amounts of antioxidants or antioxidant activity than Pinto at every processing step. Among heirlooms, Koronis Purple and Jacob’s Cattle had the highest antioxidant activity and Jacob’s Cattle and Tiger’s Eye the highest amount of flavonoids, even after cooking.

Download Full-text

Ligninases remove phenolic inhibitors and facilitate yeast growth in lignocellulosic hydrolysate

Holzforschung ◽

10.1515/hf-2018-0180 ◽

2019 ◽

Vol 73 (7) ◽

pp. 681-687 ◽

Cited By ~ 1

Author(s):

Honglei Chen ◽

Xin Zhao ◽

Yu Liu ◽

Fangong Kong ◽

Xingxiang Ji

Keyword(s):

Growth Rate ◽

Enzyme System ◽

Removal Rate ◽

New Product ◽

Product Formation ◽

Enzyme Treatment ◽

Yeast Growth ◽

Fermentation Inhibitors ◽

Alcohol Production ◽

Kinetics Of

Abstract Sugar-containing hydrolysates as byproducts of dissolving pulp production could be a source of alcohol production, but the presence of fermentation inhibitors hampers this utilization route. In the present study, nine types of phenolic inhibitors were found and their removal by ligninases gave satisfactory results. Laccase removed 73.1% of phenolic inhibitors and produced three new aromatic compounds, whereas the combination of laccase and lignin peroxidase (as a dual-enzyme treatment) resulted in a removal rate of 91.7% without new product formation. Xylose as the main sugar in the hydrolysate was retained with a 90% yield, regardless of the enzymatic treatment, which modified, however, the kinetics of yeast growth. Laccase improved cells’ maximum specific growth rate (vmax) from 0.115 to 0.154 and reduced the saturation constant (Ks) from 53.4 to 42.5, whereas the dual-enzyme system improved vmax to 0.206 and reduced Ks to 42.44. The greater vmax and the smaller Ks imply a better growth rate, and accordingly, the dual-enzyme system is better suited for removing phenolic inhibitors.

Download Full-text

Ultrafiltration for the separation of polyphenol oxidase and peroxidase and its effect on physicochemical and antioxidant properties of coconut (Cocos nucifera L.) water

Food Research ◽

10.26656/fr.2017.5(4).013 ◽

2021 ◽

Vol 5 (4) ◽

pp. 163-172

Author(s):

G.A. Syahputri ◽

U. Santoso ◽

Supriyanto

Keyword(s):

Polyphenol Oxidase ◽

Cocos Nucifera ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Coconut Water ◽

Oxidative Enzymes ◽

Total Phenolic ◽

Vacuum Filter ◽

Tender Coconut Water ◽

Tender Coconut

Coconut water is a nutritious, natural, and refreshing drink. However, a challenge for the coconut water industry is its fast deterioration caused by naturally occurring enzymes mainly polyphenol oxidase (PPO) and peroxidase (POD). This study aimed to separate the PPO and POD using ultrafiltration and to evaluate its effect on the physicochemical properties and antioxidant attributes of tender and mature coconut water. The membrane used was polyethersulfone (PES) with two molecular weight cut-offs, namely 30 kDa (PES 30) and 50 kDa (PES 50) and conducted in a vacuum filter unit. The results showed that ultrafiltration with PES 30 completely separated the POD activity of both tender and mature coconut water. The ultrafiltration was also able to separate 86.07% PPO activity of tender coconut water and 100% separation on mature coconut water. While PES 50 could separate 49.60% PPO activity in tender coconut water. The ultrafiltration process also increased the clarity of mature coconut water and maintained the total sugar, sodium, and potassium contents in both maturities. However, ultrafiltration using these membrane types reduced total phenolic content and radical scavenging activity. In conclusion, this study revealed that ultrafiltration can remove the oxidative enzymes to extend the shelf life against oxidation deterioration. Further studies should be conducted to investigate the separation of enzymes without high significance loss of polyphenols, antioxidants, and nutritional properties

Download Full-text

The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in Biscuits

Foods ◽

10.3390/foods8080305 ◽

2019 ◽

Vol 8 (8) ◽

pp. 305 ◽

Cited By ~ 9

Author(s):

Simona Grasso ◽

Ese Omoarukhe ◽

Xiaokang Wen ◽

Konstantinos Papoutsis ◽

Lisa Methven

Keyword(s):

Antioxidant Capacity ◽

Sunflower Seed ◽

Descriptive Analysis ◽

Total Phenolic ◽

Food Ingredient ◽

Quantitative Descriptive Analysis ◽

Seed Flour ◽

Colour Measurements ◽

Quantitative Descriptive

Defatted sunflower seed flour (DSSF) is an upcycled by-product of sunflower oil extraction, rich in protein, fibre and antioxidants. This study assessed the instrumental and sensory quality of biscuits enriched with DSSF at 18% and 36% w/w as a replacement for wheat flour. Measurements included colour, texture, total phenolic content (TPC) and antioxidant capacity. Sensory analysis was carried out with Quantitative Descriptive Analysis (QDA). The inclusion of DSSF significantly increased the protein content of the biscuits, as well as the TPC and antioxidant capacity of the biscuits. The resulting products were significantly darker, less red and less yellow with increasing DSSF levels, while hardness (measured instrumentally) increased. Sensory results agreed with colour measurements, concluding that DSSF biscuits were more “Brown” than the control, and with texture measurements where biscuits with 36% DSSF had a significantly firmer bite. In addition, DSSF biscuits at 36% inclusion had higher QDA scores for “Off-note” and the lowest scores for “Crumbly” and “Crumb aeration”. DSSF biscuits at 18% inclusion were similar to the control in most parameters and should be considered for further developments. These results show the potential of the upcycled DSSF by-product as a novel, sustainable and healthy food ingredient.

Download Full-text

Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines

Microorganisms ◽

10.3390/microorganisms8060953 ◽

2020 ◽

Vol 8 (6) ◽

pp. 953 ◽

Cited By ~ 2

Author(s):

Wenxia Zhang ◽

Xuanhan Zhuo ◽

Lanlan Hu ◽

Xiuyan Zhang

Keyword(s):

Saccharomyces Cerevisiae ◽

Fatty Acids ◽

Volatile Compound ◽

Grape Juice ◽

Physicochemical Characteristics ◽

Sugar Consumption ◽

Pichia Kudriavzevii ◽

Metschnikowia Pulcherrima ◽

Negative Effect ◽

Kinetics Of

To investigate the effects of crude β-glucosidases from Issatchenkia terricola SLY-4 (SLY-4E), Pichia kudriavzevii F2-24 (F2-24E), and Metschnikowia pulcherrima HX-13 (HX-13E) on flavor complexity and characteristics of wines, grape juice was fermented by Saccharomyces cerevisiae with the addition of SLY-4E, F2-24E and HX-13E, respectively. The growth and sugar consumption kinetics of S. cerevisiae, the physicochemical characteristics, the volatile compounds, and the sensory dimensions of wines were analyzed. Results showed that adding SLY-4E, F2-24E, and HX-13E into must had no negative effect on the fermentation and physicochemical characteristics of wines, but increased the content of terpenes, esters, and fatty acids, while decreased the C6 compound content. Each wine had its typical volatile compound profiles. Adding SLY-4E or F2-24E into must could significantly improve the flavor complexity and characteristics of wines. These results would provide not only an approach to improve flavor complexity and characteristics of wines, but also references for application of β-glucosidases from other sources.

Download Full-text

Physicochemical Properties of Virgin Coconut Oil Extracted from Different Coconut (Cocos nucifera L) Varieties

CORD ◽

10.37833/cord.v37i.440 ◽

2021 ◽

Vol 37 ◽

pp. 1-10

Author(s):

Dilani Hewa Pathirana ◽

Chandi Yalegama ◽

Darshana Jayawardhana Arachige ◽

Malki Senarathne

Keyword(s):

Fatty Acid ◽

Sri Lanka ◽

Antioxidant Capacity ◽

Fatty Acid Profile ◽

Cocos Nucifera ◽

Coconut Oil ◽

Total Phenolic ◽

Virgin Coconut Oil ◽

Phenolic Substances ◽

Cocos Nucifera L

Virgin coconut oil (VCO) is a superior edible oil extracted from fresh coconut (Cocos nucifera L) kernel using mixed coconut varieties without considering the varietal effect. Therefore, this research focuses on the quality evaluation of VCO extracted from four types of coconut varieties, namely Sri lanka Tall×Tall (TT), a tall variety of Gon Thambili (GT), a tall variety of Ran Thambili (RT) and Philippines tall variety of San Ramon (SR). Mature coconuts from each variety were collected from the Bandirippuwa Estate of the Coconut Research Institute, Sri Lanka to extract VCO by cold press oil extraction method. The extractability of VCO from different varieties was investigated. Moisture, free fatty acid (FFA), fatty acid profile (gas chromatography), peroxide value (PV), color (Lovibond scale), total phenolic substances (Galic acid equivalent), antioxidant capacity (α,α-diphenyl-β-picrylhydrazyl, 0.1mM – DPPH method) and sun protection factor (SPF) of VCO extracted from each variety were analyzed. The experiment was conducted as a completely randomized design with three replicates. Data were analyzed using ANOVA using Tukey’s test by MINITAB 17. Oil extractability (58%-59%), FFA (0.04%-0.12%), color (0.43–0.93) and fatty acid profile of VCO did not show variation among varieties. A higher concentration of total phenolic substances was observed in GT (0.24±0.03mg GAE/100g) while antioxidant capacity (857.19±14.99mg/ml) and SPF (8.99±1.26) was rich in RT.

Download Full-text

Metabolite profiling and antioxidant capacity of lettuce Lactuca sativa var. longifolia grown in aquaponic system irrigated with shrimp effluents

Biotecnia ◽

10.18633/biotecnia.v23i3.1454 ◽

2021 ◽

Vol 23 (3) ◽

Author(s):

Humberto Ramos-Sotelo ◽

Iza Fernanda Pérez-Ramírez ◽

Marely Graciela Figueroa-Pérez ◽

Juan Francisco Fierro-Sañudo ◽

Jesús Armando León-Cañedo ◽

...

Keyword(s):

Antioxidant Capacity ◽

Soluble Fraction ◽

Soluble Solids ◽

Total Phenolic ◽

Total Phenolic Compounds ◽

Land Area ◽

Alternative Culture ◽

Ferulic Acids ◽

Lower Saturation

This paper focuses on the quality of lettuce var. longifolia grown with shrimp effluents from well water (WW), diluted seawater (DSW) and a hydroponic solution (HS). Results evidenced that WW and DSW effluents slightly decreased weight, foliage, and yield (5-9%) in plants compared to HS control. Furthermore, WW-lettuce showed a higher level of total phenolic compounds (~71%), flavonoids (~90%), and antioxidant capacity (0.7-3-folds) than HS-plants, mainly in the soluble fraction. WW-lettuce also showed a higher content of total soluble solids (~16%) and, a lower saturation of color, which correlated significantly (p <0.05) with chlorophyll a. WW-lettuce exhibited the highest concentrations of p-hydroxybenzoic, p-coumaric and ferulic acids, as well as quercetin 3-O-glucoside and quercetin 3-O-ramnoside. Whereas DSW-lettuce showed the highest levels of caffeic acid, isorhamnetin 3-O-glucoside, kaempferol 3-O-glucoside, kaempferol and quercetin. HS-lettuce showed a higher proline content than the lettuces from the other treatments. These results indicate that aquaponic lettuce culture with shrimp effluent from WW could be used as an alternative culture system to reduce land area requirements, decrease or eliminate the discharge and impact of shrimp effluents, and simultaneously improve the functional properties of lettuce.

Download Full-text

Farklı Kurutma Uygulamalarının Armut Meyvesinin Bazı Kalite Özellikleri Üzerine Etkileri

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v6i4.479-485.1800 ◽

2018 ◽

Vol 6 (4) ◽

pp. 479 ◽

Cited By ~ 1

Author(s):

Gökçen İzli

Keyword(s):

Antioxidant Capacity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Dry Weight ◽

Total Phenolic ◽

Fresh Sample ◽

Color Parameters ◽

Hot Air ◽

Drying Conditions

In this study; the effects of microwave-hot air combined drying method on color parameters, total phenolic content and antioxidant capacity of pear fruit cut as cubes and rings were determined. In experiments using a laboratory microwave-hot air oven have been performed with two different microwave powers (90W and 160W) and three different drying temperatures (55, 65 ve 75C). The color values of the samples obtained from all drying conditions were found to be in statistically significant different. A decrease in L* (brightness) values and an increase in a* (greenness(-)/redness(+)) values of pear samples were observed with an increasing microwave power and drying temperature. The closest values to the color parameters of fresh pears (∆e=9.90) were obtained from the ring-shaped samples, dried by 160W-55C application. While the highest total phenolic content (164.75 mg GA/100g of dry weight) were determined in the ring-cut form samples dried by 160W-65C, the highest antioxidant capacity was determined in the fresh sample (5.13 µmol troloks/g of dry weight). It was determined that the drying parameters and the cut types immediately affected the quality of the product. Especially, the better color values and total phenolic content results were obtained from the ring-shaped dried pear samples.

Download Full-text