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 Phenolics, antioxidative activity and characterization of anthocyanins in berries of blackcurrant interspecific hybrids.

1970 ◽  
Vol 60 (4) ◽  
Author(s):  
Nijolė Anisimovienė ◽  
Jurga Jankauskienė ◽  
Milda Jodinskienė ◽  
Vidmantas Bendokas ◽  
Vidmantas Stanys ◽  
...  
Keyword(s):  
Interspecific Hybrids ◽  
Antioxidative Activity ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Synthetic Antioxidant ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Berry Extracts

The interest in phenols and anthocyanins has increased due to their antioxidant properties and to their potential usage as dietary antioxidants in human nutrition. Total phenols and anthocyanin content, composition and stability in berry extracts of blackcurrant interspecific hybrids, and antioxidative activity of extracts was evaluated. Berries of interspecific hybrids accumulated 530 to 614 mg 100 g(-1) FW of total phenolic compounds, while 621 mg 100 g(-1) FW of phenolics was established in berries of control Ribes nigrum cultivar 'Ben Tirran'. 'Ben Tirran' berries accumulated 444 mg 100 g(-1) FW of anthocyanins and higher amount was identified in berries of interspecific hybrids No. 11-13 (R. nigrum × R. petraeum) and No. 57 (R. nigrum × R. aureum), 522 and 498 mg100 g(-1) FW respectively. Berry extracts of hybrid No. 11-13 distinguished by the highest antioxidative activity (80%) and it was higher than antioxidant activity of 'Ben Tirran' (70%). Antioxidative activity of all tested berry extracts (70-80%) was twice higher compared to synthetic antioxidant BHT (39%). However correlation between phenolics or total anthocyanin content and antioxidative activity degree was not established. Amount of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside in berries of hybrids No. 57, No. 11-13 and No. 8 ((R. nigrum × R. americanum) × (R. nigrum × R. americanum)) was higher than in berries of 'Ben Tirran'. It was established that cyanidins are more stable anthocyanins in all studied temperature and irradiation conditions. Therefore interspecific hybrids No. 57 and No. 11-13 were the most agronomically valuable hybrids.

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 Phenotypic and biochemical parameters of four sweet cherry (Prunus Avium L.) cultivars grown in agro-ecological conditions of middle Atlas of Morocco

2019 ◽  
Vol 20 (3) ◽  
pp. 363-379
Author(s):  
Mina El Baji ◽  
◽  
Ossama Kodad ◽  
Hafida Hanine ◽  
Said En-nahli ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Biochemical Composition ◽  
Sweet Cherry ◽  
Prunus Avium ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Polyphenols ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content

Theobjective of thisstudyis to investigate the phenotypic and biochemicalparameters of selectedsweet cherry (Prunus avium) from middle region of Morocco. Themain biochemical composition, contentsof total polyphenols, total flavonoids, total anthocyanins and antioxidant activity, were measured in the fruits of four sweet cherry cultivars (ʻBurlat’, ʻVan’, ʻNapoleon’andʻCerisette’) grown in two locations (“Laanoceur”and “Toufselt”) in the MiddleAtlas. The free radical scavenging activity was evaluated spectrophotometrically using 1,1‒diphenyl‒2‒picrylhydrazine (DPPH)and ABTS assay.The fruit weight, and pulppercentagewerestudied and found to range between 237–329 g, 38.14–42.22%, 39.21–44.36g, and 52.27–57.48%, respectively.The total phenolic and total anthocyanin content rangedfrom305.99 and 306.67 mg EqGal/100g D.W, total flavonoid contents were within the range of 481.73-517.67 mgeqRE/100g D.W, and total anthocyanin contents were between 1.09 and 2.89 mg Eqcyanidin 3-glucoside/100g D.W. Antioxidant activity ranged from 17.18 to 18.11 mg EqTrolox/100g D.W for DPPH assayand from 27.97 to 29.60 mg EqTrolox/100f D.W for ABTS method.The highest values of total anthocyanin content and antioxidant activity (DPPH) were recorded in ʻBurlat’. The highest value of total flavonoid content was found in ʻCerisette’. Cherries from “Laanoceur”and “Toufselt” locations are characterized by similar biochemical composition and antioxidant activity, except for total anthocyanin content that shows slightly elevated values in “Laanoceur”. The close correlation between total phenolic contents and antioxidant activities (r2=0.73) show that antioxidant activity of cherry fruit depends on total polyphenols.

scholarly journals Centrifugal Filter-Assisted Block Freeze Crystallization Applied to Blueberry Juice

Processes ◽  
2021 ◽  
Vol 9 (3) ◽  
pp. 421
Author(s):  
Patricio Orellana-Palma ◽  
María Guerra-Valle ◽  
Rommy N. Zúñiga
Keyword(s):  
Total Phenolic ◽  
Anthocyanin Content ◽  
Bioactive Components ◽  
Flavonoid Content ◽  
Total Anthocyanin ◽  
Quality Properties ◽  
Blueberry Juice ◽  
Centrifugal Filter ◽  
Total Anthocyanin Content ◽  
The Impact

The impact of centrifugal-filter assisted block freeze crystallization (CFBFC) on the physicochemical parameters, total phenolic content (TPC), total anthocyanin content (TAC), and total flavonoid content (TFC), antioxidant activity (AA) and process parameters applied to blueberry juice was studied. Additionally, CFBFC was contrasted with gravitational BFC (GBFC) and centrifugal BFC (CBFC) techniques. For CFBFC process, the solutes values were ≈35.9 °Brix (fresh juice ≈13.8 °Brix), with a very dark red/purple color. Moreover, the bioactive components values presented a significant increase of 2.1, 2.0, 1.8, and 3.1 times compared to the initial TPC, TAC, TFC, and AA values, respectively, and these values were higher than GBFC and CBFC techniques. For efficiency, percentage of concentrate, and solute yield, CFBFC showed values close to 86%, 81%, and 0.9 (kg/kg), respectively, which were higher values than GBFC (48%, 38%, and 0.5 (kg/kg)) and CBFC (79%, 68%, and 0.7 (kg/kg)). Therefore, this research offers new benefits with the addition of the filter in the centrifugal BFC, and thus, CFBFC offers an advantage due to the better separation than GBFC and CBFC, since the filter can be designated as a second separation stage, and only one cycle is necessary to obtain high quality properties in the final solution.

scholarly journals Fig (Ficus carica) Liquid Co-Products as New Potential Functional Ingredient: Physico-Chemical and In Vitro Antioxidant Properties

2015 ◽  
Vol 10 (7) ◽  
pp. 1934578X1501000
Author(s):  
Manuel Viuda-Martos ◽  
Esther Sendra ◽  
Estrella Sayas ◽  
José A. Pérez-Alvarez ◽  
Juana Fernández-López
Keyword(s):  
Antioxidant Activity ◽  
Organic Acids ◽  
Sugar Content ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Total Anthocyanin ◽  
Physico Chemical ◽  
Food Matrices ◽  
Polyphenolic Profile

The aims of this study were to determine (i) the physico-chemical characteristics, (ii) the phenolic, flavonoid and anthocyanins profile, (iii) the organic acids and sugar content, and (iv) the antioxidant properties of the liquid co-product generated by the figs (FLC) processing industry in order to set standards for its applications as a potential ingredient of food products. The liquid co-products obtained from the peel and pulp of two fig varieties (colar and cuello de dama) were used. The polyphenolic profile and the organic acids and sugar were determined by HPLC. For the antioxidant activity, four different test systems were used (DPPH, FRAP, TBARS and FIC). The total phenolic, total flavonoid and total anthocyanin contents were also determined. The FLC from peel presented higher total phenolic, flavonoid and anthocyanin contents than FLC from pulp. The FLC obtained from peel and pulp had a high content of sugars, mainly glucose and fructose. As regards antioxidant activity, at all concentrations and with all methods, FLC obtained from peel presented higher antioxidant activity than the pulp FLC. FLC obtained from the peel and pulp could be an alternative for use as a natural preservative in food matrices due to its broad antioxidant activity.

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