scholarly journals Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans

2017 ◽  
Vol 66 (4) ◽  
pp. 473-479 ◽  
Author(s):  
Laura Cuellar Alvarez ◽  
Natalia Cuellar Alvarez ◽  
Paula Galeano Garcia ◽  
Juan Carlos Suárez Salazar
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Phenolic Content ◽  
Chemical Properties ◽  
Negative Influence ◽  
Bioactive Substances ◽  
Fermentation Time ◽  
Theobroma Grandiflorum ◽  
Cosmetic Industry ◽  
Nutritional Qualities

Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) is an evergreen tree in the family Malvaceae, with nutritional qualities of interest in the food and cosmetic industry. It is necessary for its processing, in addition to other processes, to perform a fermentation, affecting its chemical composition. Therefore, the effect of fermentation time on the phenolic content and antioxidant activity of Cupuassu (T. grandiflorum) beans, was determined. During this process, the chemical properties of the beans and the phenolic content were evaluated every two days; also quantifying the secondary metabolites Catechin, Epicatechin, Theobromine and Caffeine by high performance liquid chromatography (HPLC). The antioxidant activity was analyzed using the ABTS, DPPH, and FRAP assays. Analysis of phenolic content and antioxidant activity showed a decrease after 6 days of fermentation. Therefore, it is not recommended to continue fermentation after this period due to a negative influence of the process on the bioactive substances (Catechins) content, and the reduction of the ability to inhibit free radicals, exhibited by Cupuassu beans. 

scholarly journals Optimization of Ultrasound-Assisted Extraction via Sonotrode of Phenolic Compounds from Orange By-Products

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1120
Author(s):  
María del Carmen Razola-Diaz ◽  
Eduardo Jesús Guerra-Hernández ◽  
Celia Rodríguez-Pérez ◽  
Ana María Gómez-Caravaca ◽  
Belén García-Villanova ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
High Performance ◽  
Phenolic Content ◽  
Orange Peel ◽  
Polar Compounds ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Quantitative Analyses ◽  
Ultrasound Assisted

Orange peel is the main by-product from orange juice industry. It is a known source of bioactive compounds, mostly phenolic compounds, and it has been widely studied for its healthy activities. Thus, this research focuses on the establishment of ultrasound-assisted extraction of phenolic compounds in orange peel using a sonotrode. For this purpose, a Box–Behnken design of 27 experiments was carried out with four independent factors—ratio ethanol/water (v/v), time (min), amplitude (%), and pulse (%). Quantitative analyses of phenolic compounds were performed and the antioxidant activity was measured by ABTS and DPPH methods. The validity of the experimental design was confirmed by ANOVA and the optimal sonotrode extraction conditions were obtained by response surface methodology (RSM). The extracts obtained in the established conditions were analyzed by High Performance Liquid Chromatography (HPLC) coupled to mass spectrometer detector and 74 polar compounds were identified. The highest phenolic content and antioxidant activity were obtained using 45/55 ethanol/water (v/v), 35 min, amplitude 90% (110 W), and pulse 100%. The established method allows an increment of phenolics recovery up to 60% higher than a conventional extraction. Moreover, the effect of drying on phenolic content was also evaluated.

scholarly journals Influence of Reverse Osmosis Process in Different Operating Conditions on Phenolic Profile and Antioxidant Activity of Conventional and Ecological Cabernet Sauvignon Red Wine

Membranes ◽  
2022 ◽  
Vol 12 (1) ◽  
pp. 76
Author(s):  
Ivana Ivić ◽  
Mirela Kopjar ◽  
Ivana Buljeta ◽  
Dubravko Pichler ◽  
Josip Mesić ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Reverse Osmosis ◽  
Red Wine ◽  
Chemical Properties ◽  
Processing Parameters ◽  
Negative Influence ◽  
Operating Conditions ◽  
Cabernet Sauvignon ◽  
Phenolic Profile ◽  
Wine Polyphenols

Red wine polyphenols are responsible for its colour, astringency, and bitterness. They are known as strong antioxidants that protect the human body from the harmful effects of free radicals and prevent various diseases. Wine phenolics are influenced by viticulture methods and vinification techniques, and therefore, conventionally and ecologically produced wines of the same variety do not have the same phenolic profile. Ecological viticulture avoids the use of chemical adjuvants in vineyards in order to minimise their negative influence on the environment, wine, and human health. The phenolic profile and antioxidant activity of wine can also be influenced by additional treatments, such as concentration by reverse osmosis. The aim of this study was to investigate the influence of four different pressures (2.5, 3.5, 4.5, and 5.5 MPa) and two temperature regimes (with and without cooling) on the phenolic profile and antioxidant activity of conventional and ecological Cabernet Sauvignon red wine during concentration by reverse osmosis. The results showed that retention of individual phenolic compounds depended on the applied processing parameters, chemical composition of the initial wine, and chemical properties of a compound. Higher pressure and retentate cooling favoured the retention of total polyphenols, flavonoids, and monomeric anthocyanins, compared to the opposite conditions. The same trend was observed for antioxidant activity.

scholarly journals Effect of Drying and Steeping Temperatures on the Phenolic Content, Antioxidant Activity, Aromatic Compounds and Sensory Properties of Cunila polyantha Benth. Infusions

Processes ◽  
2020 ◽  
Vol 8 (11) ◽  
pp. 1378
Author(s):  
Karla Araceli Silva-Ramírez ◽  
Dioselina Álvarez-Bernal ◽  
Ernesto Oregel-Zamudio ◽  
Cecilia Guízar-González ◽  
José Roberto Medina-Medrano
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Phenolic Content ◽  
Epigallocatechin Gallate ◽  
Sensory Properties ◽  
Control Group ◽  
Preparation Conditions ◽  
Tea Infusions ◽  
Group A ◽  
Nutraceutical Properties

Cunila polyantha Benth. (Lamiaceae), an aromatic plant endemic to Mexico, is used in traditional medicine as tea infusions. In this study, the effects of different drying and steeping temperatures on the phenolic content and composition, antioxidant activity, volatile composition, and sensory properties of C. polyantha infusions were determined. Commercial green tea (Camellia sinensis L. Kuntze) was used as a control. The phenolic compounds identified in the C. polyantha infusions by high-performance liquid chromatography (HPLC) include phenolic acids such as gallic acid, chlorogenic acid, caffeic acid, and p-coumaric acid, flavonoids such as epigallocatechin gallate, protocatechin, quercetin, and naringenin, as well as the phenolic aldehyde vanillin. The C. polyantha infusions showed scavenging activity of DPPH• and ABTS•+ radicals as well as relevant antioxidant capacity, which was dependent on tea preparation conditions. A total of 46 volatile organic compounds (VOCs) were detected from the leaves and flowers of C. polyantha, while in the control group, a total of 30 VOCs were identified. Differences in consumer acceptability of C. polyantha infusions prepared at different conditions were observed. This research highlights the importance of linking sensory and chemical data to obtain the best sensorial quality and the optimal nutraceutical properties in C. polyantha infusions.

scholarly journals Quality, phenolic compound and antioxidant activity of wines from Sangyod rice grain, paddy and husk during fermentation

2018 ◽  
Vol 14 ◽  
pp. 468-472
Author(s):  
Vilailak Klompong
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Bioactive Compound ◽  
Raw Material ◽  
Total Phenolic ◽  
Rice Grain ◽  
Wine Production ◽  
Fermentation Time ◽  
Fermentation Period

The objective of this study was to utilize husk, byproduct from milling, and paddy of Sangyod rice that rich in bioactive compound to produce value added product as wine by reducing milling step of paddy. Quality changes, total phenolic content and antioxidant activity of wines from Sangyod rice grain, paddy and husk were monitored throughout the fermentation period. The acceptance of finished products from consumer drinking wine was also investigated. Alcohol content of three types of wine increased as the fermentation time increased. Paddy wine showed the fastest alcohol production following by rice grain and husk wine, respectively (P<0.05). Generally, total soluble solid and pH of wines decreases as the fermentation time increased. Yeast and mold increased throughout the fermentation time. As the fermentation time increased, total phenolic content and antioxidant activity including DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP) and metal chelating activity increased throughout the fermentation period (P<0.05) related to total phenolic content. Total phenolic content in three types of wines increased from 32-53 to 125-178 (mg GAE/ml). Generally, paddy wine possessed the highest total phenolic content and antioxidant activities when compared with rice grain and husk wine (P<0.05). From the sensory evaluation including appearance, odor, taste and overall liking, the scores of rice grain and paddy wines were moderate, while the lowest scores in all attributes was observed in husk wine (P<0.05). Rice grain, paddy and husk wines obtained were amber in color (L*=10.11-16.27, a*=8.07-14.91, b*=10.8-12.18). Thus, the changes of quality, total phenolic contents and antioxidant activity of wine during fermentation were governed by raw material used and fermentation time. Additionally, Sangyod rice grain and paddy could be used as potential raw material for wine production and the wines obtained could be served as potential drinks for health, since containing bioactive compound as antioxidant.

Modeling of Continuous Ultrasonication to Improve Total Phenolic Content and Antioxidant Activity in Sorghum Flour: A Comparison between Response Surface Methodology and Artificial Neural Network

2017 ◽  
Vol 13 (4) ◽  
Author(s):  
Umesh C. Lohani ◽  
K. Muthukumarappan
Keyword(s):  
Neural Network ◽  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Ann Model ◽  
Optimum Conditions ◽  
Fermentation Time ◽  
Sorghum Flour ◽  
Bound Phenolics

Abstract Fermentation followed by continuous ultrasonication was applied to release the bound phenolics in sorghum flour (SF). Total phenolic content (TPC) and antioxidant activity (AA) increased with decrease in fermentation time (FT), flour to water ratio (FWR), flow rate (FR) and ultrasonication intensity (UI). The influence of process variables was investigated by Box–Behnken design and multi-layer perceptron neural network. The optimum conditions for maximum TPC and AA were obtained as 12 h FT, 10 % (w/v) FWR, 20 W/cm2 UI, 4 ml/s FR and 120 s UT. The values observed for TPC and AA at optimum conditions were 90.1 mg GAE/100 g dm and 190.1 µmol TE/100 g dm, respectively, while these values for control SF were observed as 63.9 mg GAE/100 g dm and 133.5 µmol TE/100 g dm. Ultrasonication improved the free phenolic acid content by releasing bound phenolics in SF. The ANN model prediction was more precise compared to the RSM model.

scholarly journals Does Fermentation Really Increase the Phenolic Content in Cereals? A Study on Millet

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 303 ◽  
Author(s):  
Diletta Balli ◽  
Maria Bellumori ◽  
Laura Pucci ◽  
Morena Gabriele ◽  
Vincenzo Longo ◽  
...  
Keyword(s):  
High Performance ◽  
Phenolic Content ◽  
Ex Vivo ◽  
Tyrosine Phosphatase ◽  
Total Phenolic ◽  
Array Detector ◽  
Allosteric Inhibitors ◽  
Fermentation Time ◽  
Phenolic Extract

Millet is underutilized in Europe, despite its advantages compared to other common cereals. In Asia and Africa, millet is mainly eaten in fermented form; its consumption has beneficial properties on human health. Three millet batches were compared in terms of free and bound phenols by High Performance Liquid Chromatography-Diode Array Detector-Mass Spectrometry (HPLC-DAD-MS). The richest one in terms of bound phenols was selected for testing via a basic (0.1 M NaOH) and an acidic (1.2 M H2SO4) hydrolysis, in which 149.3 and 193.6 mg/100 g of phenols were recovered, respectively. The ability of fermentation, with yeast and Lactobacilli, to increase the content of phenolic compounds was verified. Five withdrawalswere performed to verify the influence of fermentation time on the total phenolic content. The greatest phenolic content was observed after 72 h. Fermentation increased the cinnamic acids and flavonoids contents by approximately 30%. Vitexin and vitexin 2″-O-rhamnoside contents were significantly higher in the fermented millet; these compounds partially inhibit the protein tyrosine phosphatase enzyme, which is overexpressed in type-2 diabetes. A molecular dynamic simulation showed the two flavonoids to be allosteric inhibitors. The phenolic extract from fermented millet demonstrated a higher level of antioxidant protection on human erythrocytes by ex vivo cellular antioxidant activity in red blood cells. In this context, functional foods based on fermented millet could represent a new trend in European markets.

scholarly journals Transgenerational Effects of Salt Stress Imposed to Rapeseed (Brassica napus var. oleifera Del.) Plants Involve Greater Phenolic Content and Antioxidant Activity in the Edible Sprouts Obtained from Offspring Seeds

Plants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 932
Author(s):  
Paolo Benincasa ◽  
Elisabetta Bravi ◽  
Ombretta Marconi ◽  
Stanley Lutts ◽  
Giacomo Tosti ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Salt Stress ◽  
High Performance ◽  
Phenolic Content ◽  
Distilled Water ◽  
Salinity Treatment ◽  
Antioxidant Power ◽  
Rapeseed Cultivar ◽  
Ferric Reducing Antioxidant Power ◽  
Mean Germination Time

Previous research has demonstrated that rapeseed sprouts obtained under salinity demonstrate greater phenolic content and antioxidant activity compared to those sprouted with distilled water. This work aimed to test the hypothesis that these effects of salinity may persist into the next generation, so that offspring seeds of plants grown under salt stress may give edible sprouts with increased phenolic content and antioxidant activity. Plants of one rapeseed cultivar were grown in pots with 0, 100 and 200 mM NaCl, isolated from each other at flowering to prevent cross-pollination. Offspring seeds harvested from each salinity treatment were then sprouted with distilled water. We performed the extraction of free and bound phenolic fractions of sprouts and, in each fraction (methanolic extract), we determined the total polyphenols (P), flavonoids, (F), and tannins (T) with Folin–Ciocalteu reagent, the phenolic acids (PAs) by ultra-high-performance liquid chromatographs (UHPLC) analysis, and the antioxidant activity with three tests (2,2-diphenyl-1-picrylhydrazyl-hydrate, DPPH; ferric reducing antioxidant power, FRAP; 2,2′-azino-bis[3-ethylbenzothiazoline-6-sulfonic acid] diammonium salt, ABTS). Individual seed weight was slightly decreased by salinity, whereas germination performance was improved, with a lower mean germination time for salted treatments. No significant differences were observed among treatments for P, F and T, except for bound P, while, in most cases, single PAs (as free, bound and total fractions) and antioxidant activity were significantly increased in salted treatments. Our results open new perspectives for the elicitation of secondary metabolites in the offspring seeds by growing parental plants under stressing conditions, imposed on purpose or naturally occurring.

scholarly journals EFFECT OF PRESSURE LIQUID EXTRACTION AND ULTRASONIC IRRADIATION FREQUENCY ON INULIN, PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY IN BURDOCK (Arctium lappa L.) ROOTS

2020 ◽  
Vol 19 (3) ◽  
pp. 125-133
Author(s):  
Nadezhda Petkova ◽  
Ivan Ivanov ◽  
Dasha Mihaylova ◽  
Anna Lante
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Folk Medicine ◽  
Extraction Methods ◽  
Liquid Extraction ◽  
Arctium Lappa ◽  
Irradiation Frequency ◽  
Ultrasound Assisted

Burdock (Arctium lappa L.) roots are traditionally used in folk medicine as diuretic and curing rheumatism, gastritis, gout, throat pain, arthritis and rashes. These pharmacological properties are due to many bioactive compounds such as flavonoids and fructooligosaccharides. Nowadays, the the application of  “green” methods for extraction of natural compounds gains more and more attention. The object of the current research was to determine inulin and sugars content, phenolic content and antioxidant potential in 70% ethanol and water extracts obtained by two “green“ extraction methods, namely pressure-liquid extraction and ultrasound-assisted techniques. The content of total fructans, as well as inulin and sugars were analyzed by spectrophotometric resorcinol-thiourea method and high-performance liquid chromatography with refractive index detection. Total phenols and flavonoids were determined by Folin-Chiocalteu and Al(NO3)3 reagents. Antioxidant activity was evaluated by four reliable methods (DPPH, ABTS, FRAP and CUPRAC). The established inulin content varied from 0.27 to 4.0 g/100 g dw in prevalence of the ultrasound-assisted extract obtained with water. Additionally, the established phenolic compounds content (from 10.35 to 18.16 mg gallic acid equivalent (GAE)/g dw) and antioxidant activities demonstrated the burdock roots as potential source phytonutrients with health beneficial properties.

scholarly journals PHENOLIC CONTENT, ANTIOXIDANT ACTIVITY AND BIODIVERSITY CHANGES DURING SPONTANEOUS FERMENTATION OF CARICA PAPAYA LEAF

2019 ◽  
Vol 82 (1) ◽  
Author(s):  
Mohamad Sufian So'aib ◽  
Ku Halim Ku Hamid ◽  
Jailani Salihon ◽  
Huey Ling Tan
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Carica Papaya ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Spontaneous Fermentation ◽  
Fermentation Time

The spontaneous fermentation was carried out on Carica papaya leaf (CPL) in view of its potential improvement on antioxidant functionality and cultivation of lactic acid bacteria. The effect of the spontaneous fermentation on the total phenolic content and antioxidant activity of CPL, as well as biodiversity profiling were evaluated in this study. Total phenolic content and antioxidant capacity of the fermented CPL were 31.14 mg GAE g-1 and 405.8 mM TE g-1 respectively, higher than the unfermented CPL (5.71 mg GAE/g and 130.5 mM TE g-1) respectively. Microbial community was predominantly lactic acid bacteria (LAB) and yeasts, both populated at 104 to 108 CFU/mL during most part of the fermentation. Presumptive Enterobacteriaceae showed up briefly at the onset of the fermentation before disappearing. PCR-DGGE fingerprinting revealed Lactobacillus plantarum (Lb. plantarum) as the sole dominant bacterial species. More diverse yeasts community was detected by PCR-DGGE where succession of Zygosaccharomyces, Saccharomyces, Candida and Aspergillus genera were detected along fermentation time. Spontaneous fermentation successfully enhanced the total phenolic content and antioxidant capacity of the CPL. The cultivation of lactic acid bacteria was indicated by the presence of Lb. plantarum, whereas the disappearance of Enterobacteriaceae conferred a safe consumption of the fermented CPL.

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