scholarly journals Effects of thermal processing combined with sucrose on the vitamin C content, total phenolic content, antioxidant activity, and sensory characteristics of arazá (Eugenia stipitata McVaugh) purée during frozen storage

2015 ◽  
Vol 33 (2) ◽  
pp. 212-219 ◽  
Author(s):  
Carlos Eduardo Narváez-Cuenca ◽  
Kelly Johanna Silva-Bustos ◽  
Luz Patricia Restrepo-Sánchez
Keyword(s):  
Antioxidant Activity ◽  
Thermal Treatment ◽  
Vitamin C ◽  
Sensory Quality ◽  
Frozen Storage ◽  
Total Phenolic ◽  
Untreated Sample ◽  
Reducing Ability ◽  
Trained Panel ◽  
Sensory Qualities

The effects of a 80°C, 1 minute thermal treatment (H treatment) and of the same treatment combined with sucrose (SH treatment) on the chemical and sensory qualities of arazá purée were evaluated during 4 months of storage at -20°C. For the control, an untreated sample (C) was included. The chemical qualities evaluated were vitamin C content, total phenolic compounds (TPC), and antioxidant activity (AoA), which were measured with the ferric reducing ability of plasma (FRAP), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and 1,1-diphenyl-2-picrylhydrazyl (DPPH), while a trained panel was used for the sensory quality evaluation. After 4 months of frozen storage, SH was more effective than H at controlling the loss of chemical quality. SH provided a similar FRAP-AoA (89%) and vitamin C content (87%), as well as a higher TPC (145%), ABTS-AoA (272%), and DPPH-AoA (115%), when compared to C before frozen storage. The total sensory qualities in both the SH purée (15±1) and the H purée (16±1) after 4 months at -20°C were comparable to those of the C purée before the frozen storage (18±2). Therefore, using sucrose combined with a thermal treatment and subsequent frozen storage preserves the chemical and sensory qualities of arazá purée.

scholarly journals Antioxidant Activity, Color, Carotenoids Composition, Minerals, Vitamin C and Sensory Quality of Organic and Conventional Mandarin Juice, cv. Orogrande

2011 ◽  
Vol 17 (3) ◽  
pp. 241-248 ◽  
Author(s):  
P. Navarro ◽  
A.J. Pérez-López ◽  
M.T. Mercader ◽  
A.A. Carbonell-Barrachina ◽  
J.A. Gabaldon
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Organic Farming ◽  
Sensory Quality ◽  
Good Source ◽  
Total Carotenoids ◽  
Trained Panel ◽  
Orange Color ◽  
Mandarin Juices

The effects of organic farming on antioxidant activity, CIE L*a*b* color, carotenoids composition, minerals contents, vitamin C and sensory quality of Orogrande mandarin juices were studied. Independent of the farming type, mandarin juices can be considered as good source of some important nutrients, such as potassium and antioxidant chemicals, for example, β-cryptoxanthin. Organic farming of mandarins resulted in juices with higher antioxidant activity, total carotenoids concentrations, minerals (Ca, K and Fe) contents, vitamin C content, more appealing and intense orange color and better sensory quality. For instance, organic Orogrande juice contained significantly (p < 0.001) higher total carotenoids content (22.7 ± 0.3 mg/L) than conventional juice (15.7 ± 0.4 mg/L); a similar pattern was observed for the antioxidant activity, with values being 0.076±0.004 and 0.053 ± 0.003 mM Trolox m/L in organic and convectional juices, respectively. A trained panel stated that organic Orogrande juices had higher intensities of orange color, fresh mandarin and floral aromas than conventional juices.

Evaluation of antioxidant and Anthelmintic activity of methanolic flower extract of Nyctanthes arbor-tristis

2018 ◽  
Vol 9 (1) ◽  
pp. 78
Author(s):  
Vijaya Jyothi M ◽  
Bhargav E ◽  
Pavan Kumar K ◽  
Praneeth Gowd K ◽  
Ram Pavan S
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Iridoid Glycosides ◽  
Radical Scavenging ◽  
Anthelmintic Activity ◽  
Total Phenolic ◽  
Standard Drug ◽  
Flower Extract ◽  
Reducing Ability ◽  
Total Flavonoids Content

Nyctanthes arbour-tristis is a shrub belongs to the family Oleaceae. The flowers of this plant are fragrant since the presence of flavonol glycosides. It has also been reported for the presence of β-sitosterol, iridoid glycosides, tannins etc., and known to have immunostimulant, hepatoprotective, antiviral and antifungal activities. In the present study an attempt is made to identify antioxidant capacity and anthelminthic potential of methanolic flower extract of Nyctanthes arbour-tristis. Antioxidant activity was evaluated by total phenolic content assay, total flavonoids content assay, free radical scavenging activity and reducing ability methods. Anthelmintic activity was evaluated on Perithima posthuma using Piperazine citrate as standard drug. The results obtained for the above activities reveals that Nyctanthes arbour-tristis shows considerable antioxidant activity for all the methods and anthelminthic potential at 300 mg/ml. Keywords: arbour-tristis; antioxidant activity; anthelminthic activity; Perithima posthuma; Piperazine citrate.

scholarly journals Application of Cornelian Cherry (Cornus mas L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1777
Author(s):  
Shaghayegh Haghani ◽  
Milad Hadidi ◽  
Shiva Pouramin ◽  
Fateme Adinepour ◽  
Zahra Hasiri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Frozen Storage ◽  
Ice Cream ◽  
Potential Effect ◽  
Freezing Process ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Cornelian Cherry ◽  
Cornus Mas

In this study, cornelian cherry (Cornus mas L.) peel (CCP) was incorporated into a probiotic ice cream formulation containing Bifidobacterium lactis to investigate the potential effect of CCP on the viability of B. lactis in the ice cream after simulated gastrointestinal stress and during 120 days of storage. Furthermore, the effect of the addition of CCP (3, 6, and 9%) on bioactive compounds, antioxidant activity, and physicochemical and sensory attributes of the ice cream was evaluated. The results showed that the addition of CCP significantly enhanced vitamin C, total polyphenols, total anthocyanin content, and antioxidant activity of the ice cream. During frozen storage of the ice cream, phenolic compounds and anthocyanins were quite stable, but vitamin C significantly decreased. The addition of CCP had no significant effect on the viability of B. lactis throughout the freezing process, but increments of 6% and 9% CCP increased the viability of B. lactis in the ice cream and after simulated gastrointestinal processes in all storage periods. These findings imply that CCP is a promising candidate to be used for producing functional ice cream.

scholarly journals The influence of ethanol on the convective drying and on the nutritional quality of dekopon slices

2018 ◽  
Author(s):  
Ronaldo Elias de Mello-Júnior ◽  
Nathane Silva Resende ◽  
Jefferson Luiz Gomes Corrêa ◽  
Leila Aparecida Salles Pio ◽  
Elisângela Elena Nunes Carvalho
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Nutritional Quality ◽  
Quality Parameters ◽  
Nutritional Composition ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Time ◽  
Citrus Reticulate

Dekopon or Hallabong (Citrus reticulate “Shiranui”) is a hybrid fruit that belongs to the citrus fruits. The scientific and commercial interests in dekopon is due to its nutritional composition. The objective of the study was to verify the influence of ethanol as a pretreatment in reducing drying time as well as maintaining nutritional quality (vitamin C, total phenolic compounds, and antioxidant activity) of dekopon slices. The drying with ethanol at 70 °C promoted the greatest reduction in drying time, but the processed pretreated samples at 50 °C presented the highest level of nutritional quality parameters. Keywords: drying time; vitamin C; phenolic compounds; antioxidant activity 

scholarly journals Phenolic and Anthocyanin Compounds and Antioxidant Activity of Tamarillo (Solanum betaceum Cav.)

Antioxidants ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 169 ◽  
Author(s):  
Tung Diep ◽  
Chris Pook ◽  
Michelle Yoo
Keyword(s):  
Antioxidant Activity ◽  
New Zealand ◽  
Shikimic Acid ◽  
Anthocyanin Biosynthesis ◽  
Growth Conditions ◽  
High Light Intensity ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Reducing Ability ◽  
Bioactive Potential

This study examined phenolics and anthocyanins present in Amber, Laird’s Large and Mulligan cultivars of tamarillo that were cultivated in Whangarei, Northland of New Zealand. Samples were further separated by their tissue types, peel and pulp. Using LC-MS/MS, twelve polyphenols were quantified and six (ellagic acid, rutin, catechin, epicatechin, kaempferol-3-rutinoside and isorhamnetin-3-rutinoside) were detected for the first time in tamarillo. Mulligan cultivar showed the highest amounts of phenolic and anthocyanin compounds and the highest antioxidant activity. Phenolic compounds were mostly synthesized from shikimic acid route, and chlorogenic acid dominated the profile regardless of cultivar and tissue types. Anthocyanin profile was dominated by delphinidin-3-rutinoside in pulp. Higher amounts of anthocyanins were detected in this study, which may be explained by favourable growth conditions (high light intensity and low temperature) for anthocyanin biosynthesis in New Zealand. Higher antioxidant activity and total phenolic content in peels than in pulps were found when assessed by Cupric Ion-Reducing Antioxidant Capacity (CUPRAC), Ferric Reducing Ability of Plasma (FRAP) and Folin–Ciocalteu assays, and a positive correlation (r > 0.9, p ≤ 0.01) between the three assays was observed. Current findings endorse that tamarillo has a great bioactive potential to be developed further as a functional ingredient with considerable levels of antioxidant compounds and antioxidant activity.

scholarly journals Nutrients and bioactive compounds of pulp, peel and seed from umbu fruit

2019 ◽  
Vol 49 (4) ◽  
Author(s):  
Leilson de Oliveira Ribeiro ◽  
Eliseth de Souza Viana ◽  
Ronoel Luiz de Oliveira Godoy ◽  
Sidinea Cordeiro de Freitas ◽  
Suely Pereira Freitas ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Total Carotenoids ◽  
Fresh Pulp ◽  
Main Barrier ◽  
By Products

ABSTRACT: The objective of this research was to evaluate the nutritional composition and bioactive compounds of whole umbu fruit, including pulp, seed and peel, and also of a commercial umbu pulp. Samples of the fractions and of commercial pulp were analyzed for determination of minerals and proximate composition, total phenolic and antioxidant activity. Pulps and peel were also analyzed for vitamin C and carotenoids contents. Commercial pulp presented better nutritional composition than fresh pulp (P<0.05) and the peel presented higher phenolic content and antioxidant activity than seed. Peel also stood out by its vitamin C (79 mg.100 g-1) and total carotenoids (2,751 µg.100 g-1) contents, showing that, as the main barrier of the fruit for its protection, it is a fraction rich in bioactive compounds. The highest dietary fiber and iron contents were observed in umbu seed (P<0.05). Therefore, umbu by-products may be ingredients proper for development of food richer in nutrients and bioactive compounds.

The Functional Properties of Chokeberry and Kale Powders Obtained by an Innovative Method of Fluidised-Bed Jet Milling with Drying Compared to Freeze Drying

2017 ◽  
Vol 13 (6) ◽  
Author(s):  
Anna Sadowska ◽  
Franciszek Świderski ◽  
Rita Rakowska ◽  
Ewelina Hallmann
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Functional Properties ◽  
Freeze Drying ◽  
Sensory Quality ◽  
Total Content ◽  
Raw Material ◽  
Fluidised Bed ◽  
Innovative Method ◽  
Jet Milling

AbstractThe study evaluated the functional properties of chokeberry and kale powders obtained by the fluidised-bed jet milling with drying (FJMD) method compared to the freeze-drying (FD) method. The powders obtained by the FJMD method were characterised by low water activity (<0.3), vitamins C content of 320.2 mg/100 g d.m. for kale powder, total content of polyphenols of 1864.2 mg/100 g d.m. for chokeberry powder, antioxidant activity of 37.0 and 27.6 mmol Trolox/g d.m for chokeberry and kale powders respectively and sensory quality similar to raw material. The high content of vitamin C in the kale powder indicates the desirability of its greater use as a natural source of this vitamin. The properties of FJMD powders were similar to the functional properties of the FD powders, which indicate that the FJMD method can be very competitive as compared to FD method.

scholarly journals Physical, physicochemical, microbiological, and bioactive compounds stability of low-calorie orange jellies during storage: packaging effect

2020 ◽  
Vol 9 (9) ◽  
pp. e759997900
Author(s):  
Hellen Vidal Santos ◽  
Cassandra Justina Souza Maia ◽  
Elismara de Jesus Ferreira Lima ◽  
Ana Clara Costa Dias ◽  
Reginaldo de Souza Monteiro ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Total Phenolic ◽  
Total Sugars ◽  
Low Calorie ◽  
Great Progress ◽  
Useful Life ◽  
Compounds Stability ◽  
Growth Of Fungi

Fruit jellies are widely produced as a way to utilize fresh fruits, which are highly perishable. Orange a fruit widely consumed in Brazil, it has a significant amount of bioactive compounds. Despite the great progress in the development of jellies, several factors can change its useful life, among them is the packaging. Therefore, the objective of this study was to evaluate the effect of packaging on the physicochemical, physical, microbiological and bioactive compounds stability of low-calorie orange jellies during storage. Analyses every 30 days during the 180 days of storage. The results showed that increased storage time led to a decrease in pH, reduction of the flow rate (polypropylene packaging), reduction in yellow intensity, and growth of fungi and yeasts (higher in polypropylene packaging). In contrast, luminosity, red intensity, moisture, total sugars, and the consistency index tended to remain stable during storage. The DPPH results showed an increase in the antioxidant activity and reduction of vitamin C throughout the period of storage, especially in polypropylene packaging. The total phenolic content was stable with a tendency to decrease during storage. Notably, vitamin C showed a positive correlation with antioxidant activity in jellies. Low-calorie orange jellies packaged in glass showed the least changes during storage.

scholarly journals Characterisation of the total phenolic, vitamins C and E content and antioxidant properties of the beebread and honey from the same batch

2020 ◽  
Vol 38 (No. 3) ◽  
pp. 158-163
Author(s):  
Tomasz Sawicki ◽  
Natalia Bączek ◽  
Małgorzata Starowicz
Keyword(s):  
Antioxidant Activity ◽  
Vitamin E ◽  
Vitamin C ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Bioactive Substances ◽  
Reducing Activity ◽  
Phenolic And Flavonoid ◽  
Reducing Potential

The aim of this study was to compare total phenolic and flavonoid content, antioxidant and reducing activity, as well as vitamin C and E content in beebread and honey. The antioxidant activity of samples was determined by photochemiluminescence (PCL) assay, while reducing potential was measured using FRAP and ORAC assays. Vitamin C was analysed by HPLC–MS-TripleTOF method and vitamin E by HPLC-DAD. Beebread was characterised by the higher level of the total phenolic (~90%), flavonoid (~97%), vitamin C (~99%) and E (~98%) as compared to the honey. The data showed that beebread had also higher values of antioxidant activity and reducing potential by ~99% and ~41–98%, respectively, than honey. Our findings indicate that beebread is valuable source of bioactive substances, with the high beneficial properties.

Estimation of total Phenolic and ϑlavonoids content and Studies on antioxidant activity of different extracts of Olax scandens by FRAP assay

2020 ◽  
Vol 11 (3) ◽  
pp. 3367-3371
Author(s):  
Pranaya P ◽  
Akiladevi D
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Frap Assay ◽  
Aerial Parts ◽  
Reducing Ability ◽  
Ic50 Value

Olax scandens Roxb. (family Olacaceae) available in throughout tropical India. The current study, aerial parts of different concentrates of Olax scandens was evaluated for its in-vitro antioxidant potential by FRAP assay taking ascorbic acid as the standard and estimation of total phenolic content and flavonoids content. The IC50 value was originated that methanolic concentrates of Olax scandens are more efficient in antioxidant activity by FRAP methods compared EA & PE concentrates. The methanolic concentrates of Olax scandens & ascorbate exhibited antioxidant potential possessing IC50 207µg/ml & 50µg/ml by Ferric reducing ability Power assay. The methanolic and EA concentrates of Olax scandens showed the total phenolic content (14.426 ± 0.032, 4.128 ± 0.025) respectively, and ৒lavonoids content (11.526 ± 0.054, 3.682 ± 0.042) respectively. Invitro antioxidant studies show methanolic concentrates of Olax scandens have better antioxidant activity as well as a higher content of total phenolic and flavonoids content. These results indicate that aerial parts of methanolic concentrates Olax scandens could serve as a natural antioxidant, which may be useful in preventing free radical-induced diseases.

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