scholarly journals Bioactive compound retention in frozen red and yellow Strawberry guava pulps added with L-Ascorbic acid

2018 ◽  
Vol 40 (6) ◽  
Author(s):  
Lisiane Pintanela Vergara ◽  
Gabriela Niemeyer Reissig ◽  
Rodrigo Cezar Franzon ◽  
Rosane da Silva Rodrigues ◽  
Josiane Freitas Chim
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Bioactive Compounds ◽  
Frozen Storage ◽  
Bioactive Compound ◽  
Freezing Process ◽  
Limiting Factor ◽  
Protective Agent ◽  
Total Carotenoids ◽  
Total Anthocyanins

Abstract Brazil presents a great variety of native fruits, which have aroused commercial interest, such as the strawberry guava. In this sense, many researches have looked for alternatives that allow postharvest availability of fruits, considering that perishability is a limiting factor for its commercialization. The freezing process is an important alternative in the sense of making these fruits available for longer on the market. The use of L-ascorbic acid is a potent protective agent in the stability of bioactive compounds in fruit pulps. The objective of this study was to evaluate potentially bioactive compounds present in red and yellow strawberry guava pulps added with L-ascorbic acid (1% m / m) and verify its effect on retention of these compounds and in its antioxidant activity during the frozen storage (-20 ± 2ºC). In the pulps were analyzed: antioxidant activity by the capture of the DPPH° and ABTS° radicals, phenols, anthocyanins and total carotenoids. L-ascorbic acid positively influences the retention of bioactive compounds (total phenols, total anthocyanins and total carotenoids) in red and yellow strawberry guava pulps during 120 days of frozen storage (-20 ± 2 ºC).

scholarly journals BIOACTIVE COMPOUNDS DURING THE MATURATION OF FOUR FRUITS NATIVE TO THE RESTINGA FOREST OF CEARA

2017 ◽  
Vol 39 (5) ◽  
Author(s):  
NIGÉRIA PEREIRA GONÇALVES ◽  
ELISEU MARLÔNIO PEREIRA DE LUCENA ◽  
ORIEL HERRERA BONILLA ◽  
MÁRCIA RÉGIA SOUZA DA SILVEIRA ◽  
FRANCISCA JÉSSICA COSTA TAVARES
Keyword(s):  
Ascorbic Acid ◽  
Bioactive Compounds ◽  
Botanical Garden ◽  
Total Chlorophyll ◽  
Total Carotenoids ◽  
Plant Ecophysiology ◽  
Randomized Design ◽  
Total Anthocyanins ◽  
Maturation Stages ◽  
Completely Randomized Design

ABSTRACT Fruits provide not only essential nutrients for food, but also bioactive compounds that promote health benefits and help reducing the risk of developing non-communicable chronic diseases. In this sense, this work aimed at quantifying bioactive compounds during the maturation of four fruits native to the Restinga forest of Ceara. Myrtle fruits (Eugenia punicifolia (Kunth) DC.) were collected at the Botanical State Park of Ceara, Caucaia-CE, and guajiru (Chrisobalanus icaco L.), manipuça (Mouriri cearensis Huber) and murici-pitanga fruits (Byrsonima gardneriana A. Juss.) at the Botanical Garden of São Gonçalo, São Gonçalo do Amarante-CE. Fruits were collected at different stages (E) and transported to the Laboratory of Plant Ecophysiology, being characterized into five or six maturation stages according to the bark color, then processed and frozen for the following physicochemical and chemical evaluations: ascorbic acid, total chlorophyll, total carotenoids, total anthocyanins and yellow flavonoids. A completely randomized design was used, with five or six treatments, depending on the maturation stages of fruits and four replicates. Murici-pitanga had higher contents of ascorbic acid (ascorbic acid 646.23 mg/100 g E5), total carotenoids (6.13 mg/100 g E5) and total anthocyanins (7.99 mg/100 g E2); and myrtle had higher contents of total chlorophyll (11.05 mg/100 g E1) and yellow flavonoid (69.11 mg/100 g E2). There are positive and significant correlations between chlorophyll and carotenoid (R= 0.99; P <0.01) for manipuça and between anthocyanin and yellow flavonoid (R= 0.97; P <0.05) for murici-pitanga fruits; however, the correlation is negative and significant between ascorbic acid and yellow flavonoids (R= -0.98; P <0.05) for myrtle fruits. It could be concluded that murici-pitanga and myrtle fruits had the highest contents of bioactive compounds with the highest levels, therefore both fruits can be recommended to be commercially exploited by the food, cosmetic and phytomedicine sectors.

scholarly journals BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES

2016 ◽  
Vol 38 (3) ◽  
Author(s):  
GABRIELA NIEMEYER REISSIG ◽  
LISIANE PINTANELA VERGARA ◽  
RODRIGO CEZAR FRANZON ◽  
ROSANE DA SILVA RODRIGUES ◽  
JOSIANE FREITAS CHIM
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenols ◽  
Total Carotenoids ◽  
Added Sugar ◽  
Added Sugars ◽  
Significant Difference

ABSTRACT This study aimed to prepare jellies of conventional type of red strawberry guava (with added sucrose) and no added sugar and evaluate the physical and chemical composition and content of bioactive compounds in them. Four jellies formulations were prepared: conventional with addition of sucrose (F1), aspartame (F2), saccharin and cyclamate (F3), acesulfame and sucralose (F4). Physicochemical analysis of pH were carried out, as well as analysis of titratable acidity, total soluble solids, ashes, proteins, lipids, moisture, carbohydrates, calories, lightness, color tone, total phenols, anthocyanins, carotenoids, ascorbic acid and antioxidant activity, by the capture of DPPH and ABTS radicals. Conventional and no added sugars jellies did not differ for total phenols, total anthocyanins and ascorbic acid. However, processing exerted significant influence (p=0.05) on total carotenoids and antioxidant activity. It is feasible to use red strawberry guava for the preparation of conventional and no added sugar jellies. The products, however, show a significant difference in carotenoids content, with the highest content of these and higher antioxidant activity in processed jellies without sugars addition.

scholarly journals Physicochemical and Bioactive Compounds in Carrot and Beetroot Juice

2019 ◽  
Vol 38 (03) ◽  
Author(s):  
Simran Arora ◽  
Saleem Siddiqui ◽  
Rakesh Gehlot
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Bioactive Compound ◽  
Soluble Solids ◽  
Total Phenols ◽  
Beetroot Juice ◽  
Total Carotenoids ◽  
Total Antioxidant ◽  
Dpph Scavenging ◽  
Locally Grown

Carrot and beetroot are mostly used for salad and juice purpose. To know the physicochemical and bioactive composition of the locally grown carrot and beetroot, the present investigation was carried out. Physicochemical and bioactive compound like total soluble solids, total sugars, reducing sugars, titrable acidity, pH, ascorbic acid, total antioxidant activity, anthocyanins, betanin, total phenols and total carotenoids were determined from fresh carrot and beetroot juices. The results showed that fresh red carrot juice contained high amount of β-carotenoids (4.59 mg/100 ml) content. Freshly extracted beetroot juice contained 62.20% DPPH scavenging antioxidant activity, 990.7 mg/100 ml total phenols, 790 mg/l anthocyanins, 520.3 mg/l betanins. The results suggest that carrot and beetroot juices are rich source of nutrients and bioactive compounds thus can be used for value addition in food formulations.

scholarly journals Bioactive Compound Contents and Antioxidant Activity of of Fermented Lead Tree (Leucaena leucocephala (lmk.) de Wit) Seeds

Molekul ◽  
2021 ◽  
Vol 16 (3) ◽  
pp. 194
Author(s):  
Venty Suryanti ◽  
Soerya Dewi Marliyana ◽  
Gracia Lasma Rohana ◽  
Elyna Wahyu Trisnawati ◽  
Widiyanti Widiyanti
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Petroleum Ether ◽  
Bioactive Compounds ◽  
Leucaena Leucocephala ◽  
Bioactive Compound ◽  
Total Phenolic ◽  
Tree Seeds ◽  
Β Carotene ◽  
Tree Seed

Leucaena leucocephala (lmk.) de Wit) (leed tree) seeds have been fermented by Indonesian as a traditional food which is called tempeh. The fermentation products of legume seeds are good functional foods, since they contain many bioactive compounds. The objective of this study was to determine the bioactive compound contents of fermented lead tree seed, such as total phenolic, ascorbic acid, β-carotene and a-tocopherol. Antioxidant activity testing was carried out using the thiobarbituric acid reactive substances (TBARS) method. Analysis of total phenolics, ascorbic acid, β-carotene and a-tocopherol were carried out using the folin-ciocalteu method, iodine titration, spectrophotometry and iron (III) chloride-thiocyanate, respectively. Rhizopus oligosporus was used to ferment lead tree seeds for 0, 1, 2, 3 and 4 days. Fermented leed tree seed powder was extracted with petroleum ether followed by ethanol. In comparison to unfermented leed tree seed powder, the β-carotene and a-tocopherol of the fermented seed powder increased. The greatest enhancement of β-carotene and a-tocopherol contents were observed at day 2 of fermentation. The highest antioxidant activities of fermented leed tree seeds were also obained at day 2 of fermentation with 55.55±4.59 and 74.46±3.49% inhibition in petroleum ether and ethanol extracts, respectively. The results show that lead tree seed tempeh has high antioxidant activity due to the bioactive compounds contains, such as  phenolics, β-carotene and a-tocopherol. Therefore, leed tree seed tempeh could be used for possible commercial production of functional food to alleviate oxidative stress.

scholarly journals ALTERNATIVES FOR PRESERVATION OF BIOACTIVE COMPOUNDS IN BLUEBERRY PULP: HEAT TREATMENT ASSOCIATED WITH THE ADDITION OF XANTHAN PRUNI

2017 ◽  
Vol 39 (3) ◽  
Author(s):  
JÚLIA BORIN FIORAVANTE ◽  
VANESSA RODRIGUES DUARTE DE SOUZA ◽  
ROSANE DA SILVA RODRIGUES ◽  
PATRÍCIA DE OLIVEIRA DIAZ ◽  
ANGELITA DA SILVEIRA MOREIRA
Keyword(s):  
Heat Treatment ◽  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Xanthan Gum ◽  
Frozen Storage ◽  
Direct Application ◽  
Commercial Mixture ◽  
Direct Steam ◽  
Activity Preservation ◽  
Monomeric Anthocyanins

ABSTRACT In this study, to increase the preservation of phenolic bioactive compounds and antioxidant activity in blueberry pulp, heat treatment associated with addition of xanthan gum was used. A commercial mixture of blueberries (Powerblue, Climax and Bluegen cultivars) was added with 0.08% (w/w) citric acid and subjected to heat treatment by direct heating until 90 °C in conventional open pan (OP) and by direct application of steam (AS); both with and without the addition of xanthan pruni (OPX and ASX), followed by pulping. Samples of only frozed fruits were considered as control. The five treatments remained under freezing and were evaluated until 90 days of storage for antioxidant activity, phenols, flavonoids and total monomeric anthocyanins. The results show that, with the exception of phenolics, heat treatment with direct steam application and xanthan addition favored bioactive compounds preservation during storage. These factors influenced positively on the anthocyanins stability during frozen storage for 90 days. The xanthan addition favored antioxidant activity preservation; preservation for antioxidant activity by ABTS and DPPH, in all heat treatments, was observed.

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 Ultrasonic Extraction of Bioactive Compounds From Green Soybean Pods and Application in Green Soybean Milk Antioxidants Fortification

2021 ◽  
Author(s):  
Noppol Leksawasdi ◽  
Siraphat Taesuwan ◽  
Trakul Prommajak ◽  
Charin Techapun ◽  
Rattanaporn Khonchaisri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Bioactive Compound ◽  
Natural Antioxidants ◽  
Dependent Manner ◽  
Ultrasound Technique ◽  
Antioxidant Power ◽  
Soybean Milk

Abstract Green soybean (Glycine max L.) pods (GSP) are agro-industrial waste from the production of frozen green soybean and milk. These pods contain natural antioxidants and various bioactive compounds that are still underutilized. Polyphenols and flavonoids in GSP were extracted by ultrasound techniques and used in antioxidant fortification of green soybean milk. The ultrasound extraction that yielded the highest total polyphenol content was 50% amplitude for 10 min, whereas maximum flavonoids content was obtained at 50% amplitude for 15 min. Radical scavenging activity assayed by 2,2-diphenyl-1-picryl-hydrazyl radical (DPPH) and ferric reducing antioxidant power (FRAP) methods did not differ significantly (p>0.05) between the two conditions. Response surface methodology was applied to analyze an optimum ultrasonic-assisted extraction (UAE) condition of these variables. The highest desirability was found to be 50% amplitude with extraction time of 12.5 min. Fortification of the GSP extracts (1-3% v/v) in green soybean milk resulted in higher levels of bioactive compounds and antioxidant activity in a dose-dependent manner. Procyanidins were found to be the main polyphenols in dried GSP which were present at the concentration of 104.1 ± 2.1 mg/g dry sample, respectively. Addition of GSP extracts obtained by using an ultrasound technique to green soybean milk increased its bioactive compound content especially procyanidins as well as its antioxidant activity.

scholarly journals Bioactive Compounds, Vitamins and Minerals Composition of Freeze-dried Grewia asiatica L. (Phalsa) Pulp and Seed Powder

2019 ◽  
Vol 38 (03) ◽  
Author(s):  
Kiran Bala ◽  
Aradhita Barmanray
Keyword(s):  
Heavy Metals ◽  
Ascorbic Acid ◽  
Vitamin A ◽  
Bioactive Compounds ◽  
Functional Foods ◽  
Total Phenols ◽  
Total Anthocyanin ◽  
Freeze Dried ◽  
Total Anthocyanins ◽  
Β Carotene

Present study was directed to analyze and compare the bioactive compounds (total phenols, total anthocyanins), vitamins (ascorbic acid, β-carotene, vitamin A), minerals including Ca, Mg, Na, P, K, Fe, Cu, Zn, Co, Mn and heavy metals (Cd, Hg, Pb) of freeze-dried (lyophilized) phalsa pulp and seed powder. In lyophilized pulp powder (LPP) higher amount of total phenols (78.11 mg/100g), total anthocyanin (82.94 mg/100g), ascorbic acid (5.21 mg/100g), β-carotene (0.54 µg/100g), vitamin A (0.89 I.U.) were observed than lyophilized seed powder (LSP). Na, K, Mg and Co (0.41, 0.39, 1.08, 0.46 mg/100g, respectively) were higher in LPP as compared to LSP (0.29, 0.11, 0.76 and 0.40 mg/100g, respectively) whereas, Ca, P and Cu were detected more in LSP. This study opens the prospect of using dry phalsa powder in the preparation of various nutraceutical and functional foods for their therapeutic as well as prophylactic purposes.

scholarly journals Enhancing or Inhibitory Effect of Fruit or Vegetable Bioactive Compound on Aspergillus niger and A. oryzae

2021 ◽  
Vol 8 (1) ◽  
pp. 12
Author(s):  
Gülru Bulkan ◽  
Sitaresmi Sitaresmi ◽  
Gerarda Tania Yudhanti ◽  
Ria Millati ◽  
Rachma Wikandari ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Aspergillus Niger ◽  
Bioactive Compounds ◽  
Ellagic Acid ◽  
Microbial Growth ◽  
Biomass Yield ◽  
Antimicrobial Effect ◽  
Bioactive Compound ◽  
Inhibitory Effect ◽  
Processing Wastes

Fruit and vegetable processing wastes are global challenges but also suitable sources with a variety of nutrients for different fermentative products using bacteria, yeast or fungi. The interaction of microorganisms with bioactive compounds in fruit waste can have inhibitory or enhancing effect on microbial growth. In this study, the antimicrobial effect of 10 bioactive compounds, including octanol, ellagic acid, (−)-epicatechin, quercetin, betanin, ascorbic acid, limonene, hexanal, car-3-ene, and myrcene in the range of 0–240 mg/L on filamentous fungi Aspergillus oryzae and Aspergillus niger were investigated. These fungi were both found to be resistant to all compounds except octanol, which can be used as a natural antifungal agent, specifically against A. oryzae and A. niger contamination. On the contrary, polyphenols (quercetin and ellagic acid), ascorbic acid, and hexanal enhanced A. niger biomass yield 28%, 7.8%, 16%, and 6%, respectively. Furthermore, 240 mg/L car-3-ene was found to increase A. oryzae biomass yield 8%, while a 9% decrease was observed at lower concentration, 24 mg/L. Similarly, up to 17% decrease of biomass yield was observed from betanin and myrcene. The resistant nature of the fungi against FPW bioactive compounds shows the potential of these fungi for further application in waste valorization.

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