scholarly journals Influence of Pasteurization on Total Phenols Content and Antioxidant Capacity of Prunus persica L. Juices

2017 ◽  
Vol 45 (2) ◽  
pp. 553-560 ◽  
Author(s):  
Vasile LASLO ◽  
Alin C. TEUSDEA ◽  
Sonia A. SOCACI ◽  
Daniel MIERLITA ◽  
Simona I. VICAS
Keyword(s):  
Antioxidant Capacity ◽  
Prunus Persica ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Quality Parameters ◽  
Point Of View ◽  
Total Phenolic ◽  
Total Phenols ◽  
The European Union ◽  
Important Place

Peach and nectarine (Prunus persica ) production has an important place in the world, being the most important fruit after apple crops in the European Union. Because the fruits are perishable, it is desirable to valorize them as juice. Seven peaches and three nectarines cultivars grown in the N-W part of Romania were investigated for quality parameters, volatile profile, total phenols content and antioxidant capacity. The volatile composition of peach and nectarine cultivars was determined via the ITEX/GC-MS technique, the main volatile compounds belonging to alcohols and aldehydes. Another objective was to obtain the pasteurised juices from these fruits and to investigate the best time of pasteurisation in order to identify the most valuable cultivar from the perspective of total phenols content and its antioxidant capacity. For a better interpretation of results and a proper discrimination between cultivars, according to the total phenols content and antioxidant capacity, the multivariate analysis, Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) were applied. The peach cultivars showed the highest content in total phenols compared with nectarine. From peach cultivars, the highest concentration was recorded in ‘Southland’ (47.49 ± 0.14 mg GAE 100 g-1 FW) and from nectarine cultivars in ‘Romamer’ (16.28 ± 0.83 mg GAE 100 g-1 FW). The highest antioxidant capacities were recorded in ‘Southland’ peach in the case of both methods (DPPH and FRAP). The results showed that ‘Southland’ peach and ‘Romamer’ nectarine pasteurised juices are the best from the point of view of total phenolic compounds content with high antioxidant capacity.

scholarly journals High-Throughput Screening and Characterization of Phenolic Compounds in Stone Fruits Waste by LC-ESI-QTOF-MS/MS and Their Potential Antioxidant Activities

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 234 ◽  
Author(s):  
Yili Hong ◽  
Zening Wang ◽  
Colin J. Barrow ◽  
Frank R. Dunshea ◽  
Hafiz A. R. Suleria
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Prunus Persica ◽  
Phenolic Content ◽  
Antioxidant Potential ◽  
Stone Fruit ◽  
Total Phenolic ◽  
Stone Fruits ◽  
Antioxidant Power ◽  
Pharmaceutical Industries

Stone fruits, including peach (Prunus persica L.), nectarine (Prunus nucipersica L.), plum (Prunus domestica L.) and apricot (Prunus armeniaca L.) are common commercial fruits in the market. However, a huge amount of stone fruits waste is produced throughout the food supply chain during picking, handling, processing, packaging, storage, transportation, retailing and final consumption. These stone fruits waste contain high phenolic content which are the main contributors to the antioxidant potential and associated health benefits. The antioxidant results showed that plum waste contained higher concentrations of total phenolic content (TPC) (0.94 ± 0.07 mg gallic acid equivalents (GAE)/g) and total flavonoid content (TFC) (0.34 ± 0.01 mg quercetin equivalents (QE)/g), while apricot waste contained a higher concentration of total tannin content (TTC) (0.19 ± 0.03 mg catechin equivalents (CE)/g) and DPPH activity (1.47 ± 0.12 mg ascorbic acid equivalents (AAE)/g). However, nectarine waste had higher antioxidant capacity in ferric reducing-antioxidant power (FRAP) (0.98 ± 0.02 mg AAE/g) and total antioxidant capacity (TAC) (0.91 ± 0.09 mg AAE/g) assays, while peach waste showed higher antioxidant capacity in 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay (0.43 ± 0.09 mg AAE/g) as compared to other stone fruits waste. Qualitative and quantitative phenolic analysis of Australian grown stone fruits waste were conducted by liquid chromatography coupled with electrospray-ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS) and HPLC-photodiode array detection (PDA). The LC-ESI-QTOF-MS/MS result indicates that 59 phenolic compounds were tentatively characterized in peach (33 compounds), nectarine (28), plum (38) and apricot (23). The HPLC-PDA indicated that p-hydroxybenzoic acid (18.64 ± 1.30 mg/g) was detected to be the most dominant phenolic acid and quercetin (19.68 ± 1.38 mg/g) was the most significant flavonoid in stone fruits waste. Hence, it could be concluded that stone fruit waste contains various phenolic compounds and have antioxidant potential. The results could support the applications of these stone fruit wastes in other food, feed, nutraceutical and pharmaceutical industries.

scholarly journals The Comparison of Physicochemical Parameters, Antioxidant Activity and Proteins for the Raw Local Polish Honeys and Imported Honey Blends

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2423
Author(s):  
Michał Miłek ◽  
Aleksandra Bocian ◽  
Ewelina Kleczyńska ◽  
Patrycja Sowa ◽  
Małgorzata Dżugan
Keyword(s):  
Antioxidant Activity ◽  
Protein Content ◽  
Soluble Protein ◽  
Protein Profile ◽  
Principal Component ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Native Page ◽  
Linear Discriminant ◽  
Standard Quality

Many imported honeys distributed on the Polish market compete with local products mainly by lower price, which can correspond to lower quality and widespread adulteration. The aim of the study was to compare honey samples (11 imported honey blends and 5 local honeys) based on their antioxidant activity (measured by DPPH, FRAP, and total phenolic content), protein profile obtained by native PAGE, soluble protein content, diastase, and acid phosphatase activities identified by zymography. These indicators were correlated with standard quality parameters (water, HMF, pH, free acidity, and electrical conductivity). It was found that raw local Polish honeys show higher antioxidant and enzymatic activity, as well as being more abundant in soluble protein. With the use of principal component analysis (PCA) and stepwise linear discriminant analysis (LDA) protein content and diastase number were found to be significant (p < 0.05) among all tested parameters to differentiate imported honey from raw local honeys.

scholarly journals Antioxidant Capacity, Total Phenols, Total Flavonoids and Colour Component of Cornelian Cherry (Cornus mas L.) Wild Genotypes

2018 ◽  
Vol 47 (2) ◽  
pp. 390-394 ◽  
Author(s):  
Sina N. COSMULESCU ◽  
Ion TRANDAFIR ◽  
Felicia CORNESCU
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Blue Color ◽  
Total Phenols ◽  
Cornelian Cherry ◽  
Color Component ◽  
Cornus Mas

A number of selected cornelian cherry wild genotypes were investigated regarding antioxidant capacity, total phenols, total flavonoids and colour component. The total phenolic, total flavonoids and antioxidant activity of methanol extract of cornelian cherry fruits were determined using Folin-Ciocalteu, colorimetric and DPPH methods, respectively. Total phenolic content ranged from 163.69 (S1) to 359.28 (H2) mg GAE 100 g-1 FW. Genotypes H2 and H3 had the highest total phenolic content (359.28 and 343.50 mg GAE 100 g-1 FW, respectively), total flavonoids (54.26 and 64.48 mg QE 100 g-1 FW, respectively) and antioxidant capacity (2.39 and 2.71 mmolTrolox100g-1 FW, respectively). Significant differences of yellow/blue color component (b*), red/ green (a*) color component, values of lightness (L*) and chroma (C) were obtained for extracts from fruits. The present study shows the potential of certain cornelian cherry genotypes as valuable source of natural antioxidants and gene stock for breeding programs.

scholarly journals Evaluation of The Physicochemical, Sensorial and Antioxidant Properties of Functional Ale Beer Brewed with Rice and Fruit by-Products

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
Wichien Sriwichai ◽  
Pakkawat Detchewa ◽  
Patcharee Prasajak
Keyword(s):  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Principal Component ◽  
Banana Peel ◽  
Total Phenolic ◽  
Malt Extract ◽  
Flavonoid Content ◽  
Coffee Pulp ◽  
By Products ◽  
Rice Powder

Functional beer brewed with a high bioactive compound ingredients is beneficial to prevent many diseases. Rice and fruit by-products are rich in bioactive compounds and have a potential for functional beer production. The aim of the present work was to assess the physicochemical, nutritional and sensorial properties of the beer brewed with rice and fruit by-products. The five formulas of beer investigated were the dried malt extract, Phitsanulok paddy rice powder, riceberry powder, banana peel and coffee pulp. The ratio of the dried malt extract and the other alternative ingredients was 80:20. The contents in reducing sugar, total phenolic compounds, flavonoid, chlorogenic acid, caffeine and dietary fiber were evaluated. The correlations between the physicochemical, sensorial, antioxidant properties and acceptability of beers were assessed by the Principal Component Analysis. The results showed that beers were differed in color density and have a low alcohol content. Among beer formula, beers brewed with coffee pulp was the richest in total phenolic and beers brewed with banana peel was the richest in flavonoid content (278.82 mg gallic acid equivalent/ L beer and 69.18 mg catechin equivalent/ L respectively). The antioxidant capacity was the highest in banana peel beer formula (76.64%). The Principal Component Analysis revealed that beers brewed with the two varieties of rice powder formula were in the same group of beer control (dried malt extract formula). These beers were characterized by a high note of appreciation from consumer. Whereas, a high correlation between the antioxidant capacity and total polyphenolic, flavonoid content was observed in beer fruit by-products formulas. The incorporation of two varieties of rice powder or fruit by-products was feasible in brewing process to produce a functional ale beer appreciated by customer and having a noticeable antioxidant capacity.

scholarly journals Comprehensive Analysis of Secondary Metabolites in the Extracts from Different Lily Bulbs and Their Antioxidant Ability

Antioxidants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 1634
Author(s):  
Yu-Chao Tang ◽  
Yi-Jie Liu ◽  
Guo-Ren He ◽  
Yu-Wei Cao ◽  
Meng-Meng Bi ◽  
...  
Keyword(s):  
Secondary Metabolites ◽  
Antioxidant Capacity ◽  
Hierarchical Cluster ◽  
Isoquinoline Alkaloid ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Bioactive Constituents ◽  
Active Components ◽  
Group A ◽  
Ancient Times

The genus Lilium contains more than 100 wild species and numerous hybrid varieties. Some species of them have been used as medicine and food since ancient times. However, the research on the active components and the medical properties of lilies has only focused on a few species. In this study, the total phenolic acid content (TPC), total flavonoid content (TFC), and antioxidant capacity of 22 representative lilies were systematically investigated. The results showed that the TPC, TFC and antioxidant activity were highly variable among different lilies, but they were significantly positively correlated. Hierarchical cluster analysis indicated that L. henryi and L. regale were arranged in one group characterized by the highest TPC, TFC and antioxidant capacity, followed by Oriental hybrids and Trumpet and Oriental hybrids. The traditional edible and medicinal lilies were clustered in low TPC, TFC and antioxidant capacity group. A total of 577 secondary metabolites, including 201 flavonoids, 153 phenolic acids, were identified in the five species with great differences in antioxidant capacity by extensive targeted metabonomics. Differentially accumulated metabolites (DAMs) analysis reviewed that the DAMs were mainly enriched in secondary metabolic pathways such as isoflavonoid, folate, flavonoid, flavone, flavonol, phenylpropanoid, isoquinoline alkaloid biosynthesis, nicotinate and nicotinamide metabolism and so on. Correlation analysis identified that 64 metabolites were significantly positively correlated with antioxidant capacity (r ≥ 0.9 and p < 0.0001). These results suggested that the genus Lilium has great biodiversity in bioactive components. The data obtained greatly expand our knowledge of the bioactive constituents of Lilium spp. Additionally, it also highlights the potential application of Lilium plants as antioxidants, functional ingredients, cosmetic products and nutraceuticals.

scholarly journals Groundwater quality assessment using principal component analysis and hierarchical cluster analysis in Alaçam, Turkey

2021 ◽  
Author(s):  
Mehmet Taşan ◽  
Yusuf Demir ◽  
Sevda Taşan
Keyword(s):  
Principal Component Analysis ◽  
Cluster Analysis ◽  
Groundwater Quality ◽  
Seawater Intrusion ◽  
Hierarchical Cluster Analysis ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Component Analysis ◽  
Quality Parameters ◽  
Multivariate Statistical

Abstract This study assessed groundwater quality in Alaçam, where irrigations are performed solely with groundwaters and samples were taken from 35 groundwater wells at pre and post irrigation seasons in 2014. Samples were analyzed for 18 water quality parameters. SAR, RSC and %Na values were calculated to examine the suitability of groundwater for irrigation. Hierarchical cluster analysis and principal component analysis were used to assess the groundwater quality parameters. The average EC value of groundwater in the pre-irrigation period was 1.21 dS/m and 1.30 dS/m after irrigation in the study area. It was determined that there were problems in two wells pre-irrigation and one well post-irrigation in terms of RSC, while there was no problem in the wells in terms of SAR. Piper diagram and cluster analysis showed that most groundwaters had CaHCO3 type water characteristics and only 3% was NaCl- as the predominant type. Seawater intrusion was identified as the primary factor influencing groundwater quality. Multivariate statistical analyses to evaluate polluting sources revealed that groundwater quality is affected by seawater intrusion, ion exchange, mineral dissolution and anthropogenic factors. The use of multivariate statistical methods and geographic information systems to manage water resources will be beneficial for both planners and decision-makers.

scholarly journals Quality Parameters of Juice Obtained from Hydroponically Grown Tomato Processed with High Hydrostatic Pressure or Heat Pasteurization

2020 ◽  
Vol 2020 ◽  
pp. 1-12
Author(s):  
Maja Jeż ◽  
Wioletta Błaszczak ◽  
Kamila Penkacik ◽  
Ryszard Amarowicz
Keyword(s):  
Hydrostatic Pressure ◽  
Antioxidant Capacity ◽  
High Hydrostatic Pressure ◽  
Storage Period ◽  
Quality Parameters ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Microbial Count ◽  
Antioxidant Power ◽  
Trolox Equivalent

The effect of processing such as high hydrostatic pressure (HHP) (400-600 MPa/15 min) or low pasteurization temperature (LPT) (74°C/2 min) or high pasteurization temperature (HPT) (90°C/1 min) on selected quality parameters of juice obtained from hydroponically cultivated beef tomatoes was investigated. The total polyphenols content (TPC), total phenolic index (TPI), Trolox equivalent antioxidant capacity (ABTS) and ferric reducing antioxidant power (FRAP) were analysed in the fresh and processed juices stored for 0, 7 and 14 days. What is more, colour parameters (L∗,a∗,b∗,∆E), the activity of polyphenol oxidase (PPO) and peroxidase (POD) and microbial stability were also analyzed following the juices storage. Among all the tested samples, the juice exposed to 600 MPa for 15 min showed superior quality. Samples treated with 600 MPa for 15 min and stored for 0, 7 and 14 days had high TPC, TPI, ABTS, FRAP and a∗ values. As demonstrated, these tested samples at the end of the storage period retained 90% and 95% of their polyphenol content and antioxidant capacity, respectively. As in the case of pasteurization, juice processing at 600 MPa for 15 min clearly reduced the activity of food-spoiling enzymes (PPO, POD) as well as the microbial count. The obtained results showed that TPC was significantly and positively correlated with TPI, ABTS and FRAP parameters.

Relationship of quality parameters, antioxidant capacity and total phenolic content of EVOO with ripening state and olive variety

2020 ◽  
Vol 325 ◽  
pp. 126926 ◽  
Author(s):  
B. Navajas-Porras ◽  
S. Pérez-Burillo ◽  
J. Morales-Pérez ◽  
J.A. Rufián-Henares ◽  
S. Pastoriza
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Olive Variety ◽  
Relationship Of

Domestic Processing Effects on Antioxidant Capacity, Total Phenols and Phytate Content of Sorghum

2020 ◽  
Vol 16 (4) ◽  
pp. 501-507
Author(s):  
Érica A. Moraes ◽  
Fernanda C.E. de Oliveira ◽  
Valéria A. Vieira Queiroz ◽  
Robert E. Schaffert ◽  
Paulo R. Cecon ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Total Phenols ◽  
Sorghum Grains ◽  
Disease Risks ◽  
Domestic Processing ◽  
Processing Effects ◽  
Sorghum Grain ◽  
Phytate Content

Background: Whole grains may reduce chronic disease risks and these benefits are related to food matrix components, especially phenolic acids. However, food processing may change the total phenol content and antioxidant capacity. Objective: This study aims to evaluate the effect of processing on the antioxidant capacity and total phenols, tannins and phytate contents in the sorghum grain of seven genotypes. Methods: Antioxidant capacity (AC), total phenolic content (TPC), tannins and phytate content were evaluated in unheated sorghum grains (USG), heated sorghum grains (HSG) and popped sorghum grains (PSG) of seven genotypes. Results: AC ranged from 66.5% to 92.9% in USG, decreased after PSG in all genotypes, and maintained after HSG, except for BRS 506. TPC and tannins were higher in BRS 305. PSG decreased tannin content in all genotypes. TPC of HSG was higher than the USG in BRS 310, BRS 305, BR 501 and BR 700 genotypes. PSG affected TPC content mainly in BRS 305 and BR 700. AC and tannins were especially affected by the popping conditions. There was no difference in the phytate content among all genotypes, which were maintained after HSG in BRS 506, BRS 305, BR 700 and CMSXS 136. Conclusion: AC, TPC, tannins and phytate content were affected by the processing conditions, however, those changes may be related to the compounds type and sorghum genotype.

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