scholarly journals Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine

2016 ◽  
Vol 88 (3) ◽  
pp. 1557-1568 ◽  
Author(s):  
ROBERTA O. SANTOS ◽  
SIMONE C. TRINDADE ◽  
LUANA H. MAURER ◽  
ANDRIELY M. BERSCH ◽  
CLAUDIA K. SAUTTER ◽  
...  
Keyword(s):  
Calcium Carbonate ◽  
Phenolic Compounds ◽  
Sugar Content ◽  
Value Added ◽  
Titratable Acidity ◽  
Total Phenolic ◽  
Alcohol Content ◽  
Total Anthocyanin ◽  
Glucose Syrup ◽  
Total Titratable Acidity

ABSTRACT Currently, Rio Grande do Sul state is the main producer of blueberry in Brazil. Practically all production is commercialized in fresh state and only a small portion is subject to processing. The blueberry wine making process is an alternative to expand the beverage industry and offers to the consumer a value-added product as well as a new market for Brazilian blueberry producers. The objectives of this study were to produce wines from blueberries and to evaluate the effect of deacidification (with calcium carbonate) and chaptalization (with glucose syrup or sucrose) on physicochemical characteristics, antioxidant content, and sensory parameters. Samples were analyzed for total soluble solids, pH, total titratable acidity, total sugar content, alcohol content, monomeric and total anthocyanin, total flavonols, total phenolic compounds and antioxidant activity by DPPH and FRAP methods. The use of calcium carbonate caused a reduction in total titratable acidity, while the use of glucose syrup resulted in wines with low alcohol content. The blueberries wine from Climax and Aliceblue cultivars had higher content of anthocyanin when produced with glucose syrup. The use of calcium carbonate and glucose syrup also provided wines more appreciated by tasters in relation to color. With regard to flavor, George and Aliceblue were the cultivars with lower preference under the control treatments (without carbonate and sugar). The presence of phenolic compounds may have provided a positive influence on wine flavor, once the more preferred wines presented the greater phenolic content.

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 Chemical and Sensory Characterisation of Two Rubus rosifolius (Red Raspberry) Varieties

2020 ◽  
Vol 2020 ◽  
pp. 1-8 ◽  
Author(s):  
Theresa F. Rambaran ◽  
Camille S. Bowen-Forbes
Keyword(s):  
Sensory Analysis ◽  
Sugar Content ◽  
Value Added ◽  
Titratable Acidity ◽  
Biologically Active ◽  
Total Phenolic ◽  
Total Sugar Content ◽  
Phenolic Contents ◽  
Functional Value ◽  
Berry Fruits

Raspberries are economically important fruits, being highly valued for their taste and medicinal properties. Prior to our recent finding, the occurrence of different varieties of Rubus rosifolius growing in Jamaica had not been previously reported. Upon close observation of the plants, differences in various physical features pointed to the existence of two distinct plant morphotypes, which were described as Red “R” and Wine Red “WR.” With an aim to determine which variety may be more favourable for value-added food production, we undertook their physicochemical and sensory analysis. This characterisation led to the rationalisation of the differences in the perceived sensory properties of these biologically active fruits. Total phenolic content was determined using the Folin-Ciocalteu reagent assay, and the identification and quantification of anthocyanins were done via HPLC-MS and HPLC-UV, respectively. Proximate and physicochemical analyses were also carried out. The findings of the analyses were associated with those of a consumer sensory analysis. The WR fruits had a greater quantity of the deep red anthocyanin, cyanidin-3-glucoside (66.2 mg/100 g FW), and a significantly lower lightness value. They also received a significantly higher sweetness score, which is associated with their higher total sugar content (4.8 g/100 g) and maturity index (6.7). The R fruits had a higher quantity of the orange-coloured pelargonidin-3-rutinoside (17.2 mg/100 g FW) and significantly higher titratable acidity (1.3 g citric acid/100 mL), the latter being associated with its significantly more sour taste. The high total phenolic contents suggest a health-functional value of these R. rosifolius berry fruits. Our findings, which revealed that the WR variety was the preferred choice among consumers, may be used to guide future product-development endeavours of these commercially valuable fruits.

scholarly journals How Climatic Seasons of the Amazon Biome Affect the Aromatic and Bioactive Profiles of Fermented and Dried Cocoa Beans?

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3759
Author(s):  
Daniela Pinheiro Gaspar ◽  
Gilson Celso Albuquerque Chagas Junior ◽  
Eloisa Helena de Aguiar Andrade ◽  
Lidiane Diniz do Nascimento ◽  
Renan Campos Chisté ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Volatile Compounds ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Brazilian Amazon ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Cocoa Beans ◽  
Tukey Test ◽  
Total Titratable Acidity

In addition to the vast diversity of fauna and flora, the Brazilian Amazon has different climatic periods characterized by periods with greater and lesser rainfall. The main objective of this research was to verify the influence of climatic seasons in the Brazilian Amazon (northeast of Pará state) concerning the aromatic and bioactive profiles of fermented and dried cocoa seeds. About 200 kg of seeds was fermented using specific protocols of local producers. Physicochemical analyzes (total titratable acidity, pH, total phenolic compounds, quantification of monomeric phenolics and methylxanthines) and volatile compounds by GC-MS were carried out. We observed that: in the summer, the highest levels of aldehydes were identified, such as benzaldehyde (6.34%) and phenylacetaldehyde (36.73%), related to the fermented cocoa and honey aromas, respectively; and a total of 27.89% of this same class was identified during winter. There were significant differences (p ≤ 0.05, Tukey test) in the profile of bioactive compounds (catechin, epicatechin, caffeine, and theobromine), being higher in fermented almonds in winter. This study indicates that the climatic seasons in the Amazon affect the aromatic and bioactive profiles and could produce a new identity standard (summer and winter Amazon) for the cocoa almonds and their products.

scholarly journals Physicochemical, Sensory, and Microbial Characteristics of Kindirmou and Pendidam, Two Traditional Fermented Milks of Adamawa - Cameroon, as Affected by the Fermentation Vessels

2021 ◽  
pp. 25-38
Author(s):  
Noël Mervie Mbiada Tchamba ◽  
Bouba Adji Mohammadou ◽  
Majesté Pahane ◽  
Justine Maiwore ◽  
Léopold Ngoune Tatsadjieu
Keyword(s):  
Phenolic Compounds ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Fecal Coliforms ◽  
Total Phenolic ◽  
Microbial Characteristics ◽  
Physico Chemical ◽  
Fermentation Vessel ◽  
Yeasts And Molds

Recent data show that the containers traditionally used for fermentation, due to their nature, exchange with the fermented product, the consequence being a modification of the physico-chemical, microbiological and organoleptic properties of these products. The objective of this work is to study the influence of the fermentation vessel on the sensory, physicochemical, and microbial properties of kindirmou and pendidam, two traditional fermented milks from Adamawa - Cameroon. To this end, a descriptive test was used to generate the sensory properties of fermented milks in different containers, followed by biochemical (pH, titratable acidity, protein, sugar content, and total phenolic compounds) and microbiological analyses (total aerobic mesophilic flora, coliforms, lactic acid bacteria, yeasts and molds). Regarding sensory evaluation, samples of kindirmou and pendidam fermented in calabashes have a higher general acceptability than those fermented in plastic buckets and enamel plates. The total mesophilic flora and total coliforms were higher than the norm (≥ 6log10) for kindirmou and pendidam regardless of the fermentation vessel. The absence of yeasts and molds is noted in the samples of kindirmou, while they are found at very high levels in the samples of pendidam fermented in the calabash and in the enamel plates ((≥ 6log10). Fecal coliforms are absent in samples of kindirmou and pendidam fermented in the calabash, while they are found in samples fermented in plastic buckets and enamel plates. On the physicochemical level, the results obtained showed that the kindirmou fermented in the calabash had the highest soluble protein content (1.47 ± 0.04 g / 100 mL of milk) than those fermented in plastic bucket and enamel plates. The phenolic compounds are present only in the samples of milk fermented in the calabash and the average contents are 93.41 ± 3.04 mg / 100 mL of milk for kindirmou and 111.20 ± 2.01 mg / 100 mL for pendidam. To conclude, kindirmou and pendidam fermented in calabashes exhibit the best sensory and physicochemical characteristics, and are rich in bioactive compounds than those fermented in plastic buckets and enamel plates.

Comparison of antioxidant capacity and phenolic compounds of berries, chokecherry and seabuckthorn

2009 ◽  
Vol 4 (4) ◽  
pp. 499-506 ◽  
Author(s):  
Wende Li ◽  
Arnold Hydamaka ◽  
Lynda Lowry ◽  
Trust Beta
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Caffeic Acid ◽  
Radical Scavenging ◽  
Value Added ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Berry Fruits ◽  
Wild Blueberry

AbstractAntioxidant capacity and phenolic compounds (phenolic acids and anthocyanins) of four berry fruits (strawberry, Saskatoon berry, raspberry and wild blueberry), chokecherry and seabuckthorn were compared in the present study. Total phenolic content and total anthocyanin content ranged from 22.83 to 131.88 g/kg and 3.51 to 13.13 g/kg, respectively. 2,2-Diphenyl-1-picryhydrazyl free radical scavenging activity ranged from 29.97 to 78.86%. Chokecherry had the highest antioxidant capacity when compared with berry fruits and seabuckthorn. The highest caffeic acid, gallic acid and trans-cinnamic acid levels were found in chokecherry (6455 mg/kg), raspberry (1129 mg/kg) and strawberry (566 mg/kg), respectively. Caffeic acid was also the major phenolic acid in Saskatoon berry (2088 mg/kg) and wild blueberry (1473 mg/kg). The findings that chokecherry has very high antioxidant capacity and caffeic acid levels, are useful for developing novel value-added antioxidant products and also provide evidence essential for breeding novel cultivars of fruit plants with strong natural antioxidants.

Phytochemical composition and antioxidant activity of Malus baccata (L.) Borkh. fruits

2020 ◽  
Vol 3 (1) ◽  
pp. 47
Author(s):  
Nadezhda Petkova ◽  
Manol Ognyanov ◽  
Blaga Inyutin ◽  
Petar Zhelev ◽  
Panteley Denev
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Ethanol Extract ◽  
Titratable Acidity ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Frap Assay ◽  
Phytochemical Composition ◽  
Malus Baccata

Crab apple (Malus baccata (L.) Borkh.) was mainly distributed in Europe as an ornamental plant, but the nutritional properties of its edible fruits were not fully revealed. The aim of the current study was to characterize the phytochemical composition of ripen carb apple fruits and to evaluate their nutritional and antioxidant potentials. The fruits were assayed for moisture and ash content, proteins, lipids, carbohydrates, titratable acidity (TA), pH, total phenolic compounds and natural pigments. Among the analyzed carbohydrates cellulose was found in the highest content (6% dw), followed by sugars (sucrose, glucose and fructose) and 1.8 % dw uronic acids. The total chlorophylls and carotenoids contents in their fruits were 6.51 and 4.80 μg/g fw, respectively. Total monomeric anthocyanins were not detected. The highest content of total phenolic compounds (2.67 mg GAE/g fw) was found in 95 % ethanol extract from fruits, while the total flavonoids were relatively low – 0.1 mg QE/g fw. DPPH assay (17.27 mM TE/g fw) and FRAP assay (14.34 mM TE/g fw) demonstrated in vitro antioxidant activities of crabapple. Malus baccata fruits were evaluated as a rich source of dietary fibers and phenolic compounds with significant antioxidant potential that could be used in human nutrition.

Evaluation of Polyphenolic Profile and Antibacterial Activity of Pomegranate Juice in Combination with Rifampin (R) against MDR-TB Clinical Isolates

2019 ◽  
Vol 20 (4) ◽  
pp. 317-326 ◽  
Author(s):  
Manaf AlMatar ◽  
Işıl Var ◽  
Begüm Kayar ◽  
Emel Eker ◽  
Ebru Kafkas ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Phenolic Compounds ◽  
Synergistic Effect ◽  
Bacterial Growth ◽  
Total Flavonoid ◽  
Clinical Isolates ◽  
Pomegranate Juice ◽  
Total Phenolic ◽  
Total Anthocyanin ◽  
Mdr Tb

Background: The global rise of multi-drug resistant M. tuberculosis demands unconventional treatment to enhance the efficiency of current drugs. Punica granatum, which is known as pomegranate, is considered as a member of the Punicaceae family. Pomegranate, which is broadly documented for its activity against a wide spectrum of bacterial pathogens, deserves further scrutiny in this respect. Methods: Within this scope, this study investigated the effect of fresh pomegranate juice (FPJ) on the antibacterial activity of anti-tuberculosis drugs (Rifampin (R) and Isoniazid (INH)) against MDR-TB clinical isolates. The drug resistance profiles in M. tuberculosis clinical isolates were determined by susceptibility test using BACTEC MGIT 960 system. Four concentrations of fresh pomegranate juice (FPJ) (5%, 10%, 15%, and 20%) were evaluated in combination with R and INH at a dose range of (1.0 µg/ml) and (0.1 µg/ml), respectively against the MDR-TB isolates by the BACTEC MGIT 960 system. Moreover, this study scrutinized individual phenolic compounds of FPJ by using highperformance liquid chromatography (HPLC). The total polyphenols (TP), total flavonoid (TF), total anthocyanins content (TAC), and the antioxidant capacity were also assessed in FPJ. Results: Synergistic effects were observed between R and INH with FPJ against all tested strains. However, combination therapy of rifampin was more effective than isoniazid one. Therefore, the combination of R and FPJ has been used against (27) MDR-TB clinical isolates. 5% of FPJ plus R (1.0 µg/ml) were found to suppress the growth of one isolates for first group (INH and R resistant). However, 5% of FPJ demonstrated no synergistic impact with R for second (SM, R and INH resistant) and third group (INH, EMB, R and SM resistant). Moreover, 10% of FPJ and R (1.0 μg/ml) inhibited the bacterial growth of three isolates of first group and two isolates and one isolate for second and third group, respectively. Remarkably, 15% of FPJ plus R (1.0 µg/ml) appeared to inhibit the growth of MDR-TB isolates for all tested groups indicating a strong synergistic effect. Regarding H37RV, the complete inhibition of the bacterial growth was found to occur at 15% and 20% concentrations of FPJ only. Minimum inhibitory concentration (MIC) of FPJ ranged from (4% to13%) for first group and from (10% to15%) for second and third group. Thus, FPJ at 15% inhibited 100% of bacteria for all tested isolates (MIC100% =15%). Phenolic compounds identified in FPJ were gallic acid, benzoic acid, syringic, folic acid, pelargonidin, naringin+ellagic acid, naringenin, chlorogenic acid, caffeic acid, catechin, myricetin, kaempferol, quercetin, cyanidin-3-glycoside, p-cummaric acid, ferulic acid, and rutin. Total phenolic (TP), total flavonoid (TF), and total anthocyanin (TA) content were 841.5 mg/L, 638.73 mg RE/L, and 47.43 mg/L, accordingly. Conclusion: Overall, FPJ displayed synergistic effect with R against MDR-TB clinical isolates due to its high content of polyphenol and antioxidant capability.

scholarly journals Evaluation of chemical characteristics and correlation analysis with pulp browning of advanced selections of apples grown in Brazil

2017 ◽  
Vol 39 (1) ◽  
pp. 103 ◽  
Author(s):  
Luciana Ercoli ◽  
Érica Oliveira Barizão ◽  
Joana Shuelter Boeing ◽  
Marcus Vinícius Kvitschal ◽  
Jesuí Vergilio Visentainer ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Enzymatic Browning ◽  
Total Phenolic ◽  
Chemical Characteristics ◽  
Antioxidant Capacities ◽  
Total Titratable Acidity ◽  
Selection Of

In this research, the total phenolic content (TPC) and antioxidant capacity (FRAP and DPPH•× assays) of pulps and peels of advanced selection of apples grown in Brazil were investigated. The correlation analyses between the activity of polyphenoloxidase enzyme (PPO), vitamin C content, total titratable acidity, and color parameters were performed. The results indicated that the data differed significantly among the apple genotypes studied. The peels of the selection Epagri 170-91 and Epagri 170-25 showed the highest TPC and antioxidant capacities. In addition, the pulps of the Epagri 170-91 presented the highest TPC and antioxidant capacities, the lowest enzymatic browning, highest amount of vitamin C and lowest enzymatic activity when compared with other genotypes. The TPC and antioxidant capacities were significantly correlated in all genotypes analyzed. High correlation values between enzymatic browning and factors that affect the apple color were also found in all analyzed pulps, except between enzymatic browning and TPC. The results demonstrated that the enzymatic browning and TPC, as well as the antioxidant capacity and chemical characteristics, vary considerably depending on the apple genotypes and fruit tissues analyzed. 

scholarly journals PHYSICOCHEMICAL CHARACTERISTICS, ANTIOXIDANT CAPACITY AND PHENOLIC COMPOUNDS OF TOMATOES FERTIGATED WITH DIFFERENT NITROGEN RATES

2017 ◽  
Vol 30 (1) ◽  
pp. 237-243 ◽  
Author(s):  
MARCOS FILGUEIRAS JORGE ◽  
◽  
KAMILA DE OLIVEIRA DO NASCIMENTO ◽  
JOSÉ LUCENA BARBOSA JUNIOR ◽  
LEONARDO DUARTE BATISTA DA SILVA ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fecal Coliforms ◽  
Total Phenolic ◽  
Frap Assay ◽  
Antioxidant Capacities ◽  
Microbiological Characteristics ◽  
Nitrogen Rates

ABSTRACT The objective of this work was to evaluate the physicochemical and microbiological characteristics, antioxidant capacity and phenolic compounds of organic cherry tomatoes grown under fertigation with organic dairy cattle wastewater (DCW) with different nitrogen rates. Tomato plants, grown in an agroecological farm in Seropédica, State of Rio de Janeiro, Brazil, were subjected to four different nitrogen rates (T1=0, T2=50, T3=100 and T4=150% of N). The moisture, lipids, ashes, protein and total fiber contents, soluble solids (ºBrix), reducing and total sugars (%), pH and total titratable acidity (mg NaOH per 100 g) were evaluated. The total phenolic content (TPC) and the antioxidant capacity was determined by the DPPH and FRAP methods. The different nitrogen rates (%N) affected the pH, protein and soluble solids contents. The increase in %N increased the antioxidant capacities, according to the DPPH assay, and TPC. On the other hand, the tomatoes under fertigation with the highest %N presented lower antioxidant capacities according to the FRAP assay. The fertigation did not affect the microbiological characteristics of the tomatoes, which presented fecal coliforms count <3 NMP g-1 and absence of Salmonella in 25 g.

scholarly journals Physical and chemical properties of roselle extract nanocapsule with inulin, chitosan and maltodextrin as encapsulant

Food Research ◽  
2021 ◽  
Vol 5 (6) ◽  
pp. 172-177
Author(s):  
B. Yudhistira ◽  
N.A. Choiriyah
Keyword(s):  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Encapsulation Efficiency ◽  
Phenolic Content ◽  
Light Exposure ◽  
Chemical Properties ◽  
Spherical Shape ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin

Roselle contains high phenolic compounds, mainly anthocyanins that are not stable with pH, metal ions, light exposure, temperature, oxygen, and enzymatic activity. The stability of phenolic compounds can be improved by nanoencapsulation. This research was aimed to evaluate the effect of inulin, inulin-chitosan and inulin-chitosan-maltodextrin with varying concentrations as encapsulants towards the physicochemical properties and encapsulation efficiency of nanocapsules product by spray drying. Roselle extract nanocapsules were prepared using various types and concentrations of encapsulants (inulin, inulin-chitosan and inulin-chitosan-maltodextrin). The solubility of nanocapsules ranged from 69.31 - 83.2%, while the hygroscopicity of nanocapsules was varied, approximately 17.89 - 23.79%. Nanocapsules moisture content was approximately 2.83 - 4.27%, while the total phenolic content of nanocapsules ranged from 6.74 - 13.41 mg GAE/g DW. The total anthocyanin of roselle extract nanocapsules was approximately 2.25 - 4.82 mg/g DW. The encapsulation efficiency of phenolic compounds in this study were approximately 60.31 - 77.13%. Nanocapsules with inulin-chitosan-maltodextrin (2.4%-2.4%-0.2%) had good properties of nanocapsules such as good solubility, high total phenolic content and total anthocyanin content. Nanocapsules with 5% inulin and inulinchitosan-maltodextrin (2.4%-2.4%-0.2%) had particle size of 641.4 and 411.1 nm respectively. The nanocapsules had a spherical shape, smooth surfaces but also a few had indentations.

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