scholarly journals Edible coatings for strawberry based on extracellular compounds of Humphreya coffeata

BioResources ◽  
2021 ◽  
Vol 16 (3) ◽  
pp. 5556-5573
Author(s):  
Alma Rosa Agapito-Ocampo ◽  
Benjamín Amaro-Guadarrama ◽  
Gerardo Díaz-Godínez ◽  
Ma de Lourdes Acosta-Urdapilleta ◽  
Liliana Aguilar-Marcelino ◽  
...  
Keyword(s):  
Sulfonic Acid ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Food Preservation ◽  
Edible Coatings ◽  
Scavenging Activity ◽  
Total Phenols ◽  
Phenol Content ◽  
Gallic Acid Equivalent

Edible coatings (EC) are a biodegradable alternative for food preservation. In this work EC based on extracellular compounds of Humphreya coffeata and pectin (PHC) were elaborated and characterized through testing on strawberries. Two PHC types were obtained (PHC1, which settled, and PHC2, which floated during the first separation). The conservation period of the strawberry and the phenol content and antioxidant activity in strawberries with the EC were determined. Four EC were prepared (EC1, EC2, EC3, and EC4), in which EC1 did not contain any PHC, EC2 contained PHC1, EC3 contained PHC2, and EC4 contained both PHCs. Three EC types (EC2, EC3, and EC4) delayed the decay of strawberries approximately 90% at 20 °C during the first 10 days of evaluation, and at 4 °C the effect was between 75 and 90% after 25 days of experimentation. However, EC3 and EC4, both of which contained PHC2, presented the best results. The content of total phenols (approximately 55 mg (gallic acid equivalent (GAE)/mL) and the free radical scavenging activity were 35% with ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 75% with DPPH (2,2-diphenyl-1-picrylhydrazyl) in strawberries with EC. Thus, EC are an alternative for preserving strawberries without losing their antioxidant capacity.

scholarly journals Assessment of Nutritional And Free Radical Scavenging Activity of Selected Genotypes of Cordia Myxa L.: A Potential Underutilized Fruit Crop of Indian Arid Zone

2021 ◽  
Author(s):  
Purkha Ram Meghwal ◽  
Dalpat Singh ◽  
Saurabh Swami ◽  
Akath Singh
Keyword(s):  
Free Radical ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenol ◽  
Free Radical Scavenging Activity ◽  
Total Phenol Content ◽  
Scavenging Activity ◽  
Phenol Content ◽  
Cordia Myxa

Abstract Cordia myxa is one of the important underutilized fruit plants suitable for arid and semi-arid regions of India having potential for commercial exploitation in vegetable and pickle industry. Fruits of four improved genotypes of Cordia myxa were analyzed for nutritional value, total phenol content and free radical scavenging activity. Acetone extracts from dried fruit samples were prepared to determine total phenol content and free radical scavenging activity using DPPH essay. The fruits harvested at 20 or 30 days after fruit set recorded higher crude fibre and crude protein as compared to at full ripening stage. The total phenol content was found highest in fruits harvested earliest irrespective of genotypes. The correlation coefficient between total phenol content and free radical scavenging activity of fruit extract was found positive and significant. The results suggest that the fruits of Cordia myxa should be harvested at 20 to 30 days after fruit set to get maximum benefits of its anti-oxidant and other nutritional properties.

scholarly journals Effect of drying condition on physicochemical and antioxidant properties of dried Moringa leaf powder

Food Research ◽  
2021 ◽  
Vol 5 (6) ◽  
pp. 165-171
Author(s):  
A. Razzak ◽  
K.R. Roy ◽  
U. Sadia ◽  
H. Mominul ◽  
T. Suvro ◽  
...  
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenol ◽  
Nutrient Loss ◽  
Total Phenol Content ◽  
Scavenging Activity ◽  
Phenol Content ◽  
Drying Temperature ◽  
Different Temperatures

Profile of physicochemical and antioxidant activity of dried Moringa leaves from Bangladesh are presented. Moringa is beneficial for health because it has a lot of nutritional and medicinal values. The leaves were collected and washed with distilled water at different temperatures in an oven dryer, and then the fine powder is taken as a sample by grinding and sieving method. This research was done to compare the changes in physicochemical and antioxidant elements at different temperatures (60°C, 70°C and 80°C) and to find the right temperature at which the nutrient loss will be the lowest. This study showed that as the drying temperature changed, so did the nutrient component of Moringa leaves. Physicochemical parameters (moisture, ash, protein, carbohydrate, fat, color) and antioxidant activity (Total phenol content, DPPH free radical scavenging activity, vitamin C, and ß-carotene) were extracted using a variety of methods. The protein content, carbohydrate content was estimated by the Kjeldahl and phenol sulfuric acid method respectively. Total phenol content (38.30 mg/100g), DPPH (77.79%), and ßcarotene (22.71mg/100g) were measured by the spectrophotometric method. And the colorimeter instrument is used for determining the optical properties. It can be seen that the moisture, ash, protein, carbohydrate, Total phenol content, Vitamin C, DPPH free radical scavenging activity, ß-carotene contents decrease significantly with increasing drying temperature, whereas fat content increases. At 60°C drying temperature the nutrient loss was lowest compared to 70°C and 80°C drying temperature, so it can be concluded that 60°C is the most suitable temperature for drying Moringa leaves.

scholarly journals Enrichment of Olive Fruits in Antioxidant Content by Pre-Harvest Salicylic Acid Treatment

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1513
Author(s):  
Gracia Patricia Blanch ◽  
María C. Gómez-Jiménez ◽  
María Luisa Ruiz del Castillo
Keyword(s):  
Salicylic Acid ◽  
Acid Treatment ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenol Content ◽  
Scavenging Activity ◽  
Phenol Content ◽  
Salicylic Acid Treatment ◽  
Exogenous Salicylic Acid

We here study the effect of the pre-harvest application of salicylic acid at two different concentrations on the olive phenolic composition. Influence of the cultivar and harvesting day were considered. As a result, the total phenol content increased significantly, particularly when using 200 mg mL−1 of salicylic acid. However, the free radical scavenging activity was cultivar dependent. For instance, when the olives were harvested on day 3 and treated with 200 mg mL−1 of salicylic acid, the antioxidant activity decreased from 161 to 278 µg mL−1 for Arbequina, whereas it increased from 397 to 258 µg mL−1 for Picual. Generally speaking, oleuropein and hydroxytyrosol contents enhanced with the application of 200 mg mL−1 of salicylic acid. The results found suggest that exogenous salicylic acid is an interesting agronomic practice to enrich olive fruits in antioxidants.

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