scholarly journals Thermosonication processing of quince (Cydonia Oblonga) juice: Effects on total phenolics, ascorbic acid, antioxidant capacity, color and sensory properties

2019 ◽  
Vol 43 ◽  
Author(s):  
Seydi Yıkmış ◽  
Harun Aksu ◽  
Başak Gökçe Çöl ◽  
Mehmet Alpaslan
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Sensory Evaluation ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Bioactive Components ◽  
Cydonia Oblonga ◽  
Total Antioxidant ◽  
Optimization Parameters

ABSTRACT Quince (Cydonia oblonga) is an important fruit for the juice industry because of its nutritional properties that support health. In this study, the aim was to optimize the bioactive components (total phenolic content, ascorbic acid and total antioxidant capacity) and color values (L *, a * and b *) using thermosonication treatment, which is a mild ultrasound treatment, on quince juice. Sensory evaluation was also performed with optimization parameters. For this purpose, thermosonication treatment was completed at different temperatures (30, 35, 40, 45 and 50 °C), different amplitudes (40%, 45%, 50%, 55% and 60%) and at different times (2, 4, 6, 8 and 10 min). At the end of the thermosonication treatment, the optimization values for quince juice were 38.7 °C, 5.6 minutes and 50.9 amplitude. Total phenolic content was 591.15 mg GAE/L, ascorbic acid 3.78 mg/100 mL, DPPH 0.214 mg TEAC/mL and CUPRAC 0.149 mg TEAC/mL. Total phenolic and total antioxidant levels were higher in quince juice treated with thermosonication than in fresh quince juice. Thermosonication treatment decreased the amount of ascorbic acid. Thermosonation treatments applied to quince juices were successful in general microbiological evaluation. In sensory evaluation by panelists, the thermosonicated sample was found to be the most admired. As a result, quince juice treated with thermosonication is considered promising to improve bioactive components compared to thermal pasteurization.

EXTRACTION OPTIMIZATION AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS FROM AVOCADO PEEL

2019 ◽  
pp. 49-59
Author(s):  
Nu Linh Giang Ton ◽  
Thi Hoai Nguyen ◽  
Quoc Hung Vo
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Total Antioxidant

Avocado peel has been considered as a potential source of natural antioxidants in which phenolics are among the most important compounds. Therefore, this study aims to optimize the extraction process of phenolics using response surface methodology and evaluate the corresponding antioxidant activity. From the quadratic model, the optimal condition was determined including the ethanol concentration 54.55% (v/v), the solvent/solute ratio 71.82/1 (mL/g), temperature 53.03 oC and extraction time 99.09 min. The total phenolic content and the total antioxidant capacity at this condition with minor modifications were 26,74 ± 0,04 (mg GAE/g DW) and 188.06 ± 1.41 (mg AAE/g DW), respectively. The significant correlation between total phenolic content and total antioxidant capacity was also confirmed. Key words: response surface methodology, central composite rotatable design, total phenolic content, total antioxidant capacity, avocado peel

scholarly journals Anti-urease, total phenolic content and antioxidant activities of some Inula l. (Asteraceae) taxa in Turkey

Genetika ◽  
2020 ◽  
Vol 52 (3) ◽  
pp. 825-834
Author(s):  
Emre Sevindik ◽  
Sinem Aydin ◽  
Mehmet Paksoy ◽  
Bahar Sokmen
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Soxhlet Extraction ◽  
Total Phenolic ◽  
Food Industries ◽  
Total Antioxidant ◽  
Ethanol Extracts

The genus Inula belongs to family Asteraceae and it is medicinally important because it possesses cytotoxic, anticancer, hepatoprotective, antibacterial and anti-inflammatory properties. The aim of this research was to explore antioxidant and anti-urease activities of fifteen Inula taxa in Turkey. Ethanol extracts of Inula taxa were obtained by Soxhlet extraction. Antioxidant activity was determined through total antioxidant activity, total phenolic content and copper reducing antioxidant capacity (CUPRAC) analyses. The highest total phenolic content and total antioxidant capacity were found in I. orientalis (158.54?0.002 ?g GAE/mL) and I. macrocephala (189.16?0.002 ?g AAE/mL). CUPRAC activity increases with the increasing concentration of the extracts and the standard. Moreover, all the tested plants exhibited better anti-urease activity than standard thiourea except for I. anatolica and I. thapsoides subsp. thapsoides. Results obtained from this study demonstrate that Inula species might be utilized as a probable natural source in the pharmaceutical and food industries but further and more specific studies are needed to determine active antioxidative and anti-urease compounds in the extracts.

scholarly journals Proximate and Biological Activity Studies of Syzygium samarangense: Study of different extractives of Syzygium samarangense

2021 ◽  
Vol 3 (1) ◽  
pp. 172-177
Author(s):  
Mohammad Shoeb ◽  
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ash Content ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Methanolic Extracts ◽  
Total Antioxidant ◽  
Polycyclic Aromatic ◽  
Red Variety

Fruits of red and green varieties of Syzygium samarangense, commonly known as Jamrul in Bangladesh, are very popular for all ages of people. Air-dried fruits of S. samarangense were successively extracted with n-hexane, dichloromethane (DCM) and methanol. The moisture and ash content of the raw fruits were determined by thermal heating at 105 and 700, respectively. Different biologically important functional groups were identified by FT-IR spectroscopy. The n-hexane, DCM and methanolic extracts were tested for cytotoxicity against HeLa and Vero cell lines. Total phenolic content, total flavonoid content and total antioxidant capacity in the three extracts of both varieties were determined. The moisture content and ash content were 92% and 90%, and 0.12% and 0.16% in red variety and green variety, respectively. UV-Vis spectrum revealed the presence of long chain conjugation or polycyclic aromatic chromophores in n-hexane, DCM and methanolic extracts of S. samarangense. The DCM extract of both varieties had highest total phenolic content, flavonoid content and antioxidant capacity compared to n-hexane and methanol extracts. The study concludes that the fruit of S. samarangense (red and green variety) grown in Bangladesh are rich source of phytochemicals which possess antioxidant activity and safe to health for their non-cytotoxic properties. The green variety contains more phenolic content and antioxidant capacity than red variety.

scholarly journals Investigation of the Total Phenolic Content and Antioxidant Capacity of Three Sweet Pepper Cultivars (Capsicum annuum L.) at Different Development and Maturation Stages

2020 ◽  
Author(s):  
Theodoros Papathanasiou ◽  
Nikolaos Gougoulias ◽  
Vayos G. Karayannis ◽  
Christina-Anna Kamvoukou
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ascorbic Acid Content ◽  
Sweet Pepper ◽  
Total Phenolic ◽  
Maturity Stage ◽  
Beneficial Effects ◽  
Maturation Stages

The aim of the current research was to investigate and compare the total phenolic content and antioxidant capacity of sweet pepper cultivars at different development and maturation stages, in order to optimize the beneficial effects. For that purpose, three important sweet pepper cultivars, namely Dolmy-F1, Yahoo-F1 and Florinis-NS-700, were cultivated in a greenhouse. Their total phenolic content, ascorbic acid content and antioxidant properties were assessed at different development and maturation stages. In the aforementioned cultivars, the total phenolic content ranged from 345.2 to 602.1, 404.9 to 794.5, and 795.7 to 2220.3 μg GAE g−1 FW respectively. The ascorbic acid content ranged from 236 to 957, 258 to 1157, and 410 to 1550 μg AA g−1 FW respectively. The highest antioxidant activity was noted at the red maturity stage. Particularly the cultivar Florinis NS 700 was found to possess higher total phenolic, flavonoid phenol, non-flavonoid phenol, ascorbic acid contents, and greater antioxidant capacity, compared to the other cultivars. The results of our study recommend the consumption of the sweet peppers at red maturity stage, for achieving the maximum health-beneficial effects.

scholarly journals Biochemical Characterisation and Sensory Evaluation of Differently Coloured and Shaped Tomato Cultivars

2019 ◽  
Vol 47 (3) ◽  
Author(s):  
Aylin Celile OLUK ◽  
Atilla ATA ◽  
Mustafa ÜNLÜ ◽  
Ebru YAZICI ◽  
Zafer KARAŞAHİN ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Sensory Evaluation ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Sugar Content ◽  
Eastern Mediterranean Region ◽  
Total Phenolic ◽  
Biochemical Characterisation ◽  
Tomato Cultivars ◽  
Β Carotene

Antioxidant capacity, total phenolic content, colour, sugar, volatiles, ascorbic acid and carotenoid (β-carotene and lycopene) contents of differently coloured and shaped tomato cultivars (cvs) grown in the Eastern Mediterranean region, Turkey were determined, along with a sensory evaluation. Tomato cultivars of two different types (cherry and beefsteak) and four different colours (red, yellow, orange and brown) were analysed. All plants were simultaneously grown in the same field and subjected to identical horticultural practices to minimise the effects of environmental conditions and to maximise those related to genotype. The red cherry cultivar had the highest lycopene content, while the orange beefsteak cultivar had the highest β-carotene content. The highest antioxidant capacity, total phenolic content and hardness scores were found in cherry-type tomatoes, except the yellow one. The red cherry cultivar had the highest sugar content. Red and brown cherry cultivars were also significant in terms of their high carotenoid and sugar contents, along with a high antioxidant activity. The brown cherry cultivar had the highest total phenol content. The highest quantities of 2-hexenal, 3-hexen-1-ol, and 6-methyl-5-hepten-2-one were detected in red cultivars. The brown cherry cultivar had the highest sweetness, typical aroma and hardness scores, while the yellow beefsteak cultivars the lowest sweetness typical aroma scores. In terms of sensory parameters, red and brown cultivars scored higher than yellow and orange ones.   ********* In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue. *********

scholarly journals Optimization of Uruset Apple Vinegar Production Using Response Surface Methodology for the Enhanced Extraction of Bioactive Substances

Foods ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 107 ◽  
Author(s):  
Seydi Yıkmış
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Process Conditions ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Bioactive Substances ◽  
Total Antioxidant

In this study, the aim is to produce non-thermal vinegar by using red Uruset apples, which have high bioavailability among apple varieties. For this purpose, Uruset apple vinegar was produced and ultrasound at different times (2, 4, 6, 8 and 10 min) and different amplitudes (40%, 50%, 60%, 70%, and 80%); in addition, a 26 kHz frequency was applied to the samples. Total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (1,1-diphenyl- 2-picrylhydrazyl (DPPH) and cupric reducing antioxidant capacity (CUPRAC)), and color values were evaluated for the optimization of process conditions. At the same time, the differences between commercial apple vinegar (CV), pasteurized Uruset apple vinegar (PV), and a control (C) of untreated apple vinegar were investigated. Ultrasound treatment of Uruset apple vinegar was more successful for the enrichment of bioactive substances than the other samples. At the end of the study, the maximal optimization values for Uruset apple vinegar were 7.4 min and 62.2 amplitude. At the end of optimization, CUPRAC (0.69 mg TEAC/mL), DPPH (0.49 mg TEAC/mL), total flavonoid content (46.95 mg CE/L), and total phenolic content (124.25 mg GAE/L) were determined. As a result, ultrasound technology was successfully used for Uruset apple vinegar production.

Investigation of total antioxidant capacity and total poly phenols of black tea in Iranian markets

2021 ◽  
Author(s):  
Naficeh Sadeghi ◽  
Masoomeh Behzad ◽  
Behrooz Jannat ◽  
Mannan Hajimahmoodi ◽  
Mohammad Reza Oveisi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Black Tea ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Wide Range ◽  
Total Antioxidant

Tea is the most widely consumed and popular non-alcoholic beverage in the world. Reactive oxygen spices may cause wide range of damages to biological systems. Purpose of this study was to determine the total antioxidant capacity and total phenolic of different black tea samples in Iran. The FRAP (Ferric reducing antioxidant power) assay was used for antioxidant activity. The total phenolic content was measured based on the Folin-Ciocalteu method. The results showed that all samples had substantial antioxidant activity and total phenolic content. Iranian tea samples had significantly the lowest 0.98 ± 0.15, 0.75 ± 0.17 µmoll-1 and Kenya tea samples had significantly the highest 2.67 ± 0.61, 2.10 ± 0.65 µmoll-1 amount of total antioxidant capacity and total phenolic, respectively. A linear positive relationship was observed between the antioxidant activity and total phenolic content of the black tea samples. These findings suggest that black tea can be considered as natural source of antioxidant and total phenolic compounds.

scholarly journals Antioxidant capacity and total polyphenolic content in quince (Cydonia oblonga Mill.) fruit

2013 ◽  
Vol 19 (3-4) ◽  
Author(s):  
N. Papp ◽  
T. Szabó ◽  
Z. Szabó ◽  
J. Nyéki ◽  
A. Hegedűs
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Cydonia Oblonga ◽  
Antioxidant Power ◽  
Commercial Cultivars ◽  
Polyphenolic Content ◽  
Ferric Reducing Antioxidant Power ◽  
Total Polyphenolic Content

Fruits of twelve quince (Cydonia oblonga Mill.) commercial cultivars and selections were compared in the ferric reducing antioxidant power (FRAP) and total phenolic content (TPC) of intact and peeled fruits. The antioxidant capacity and total phenolic content ranged between 5.99 and 63.10 mmol AA/100 g FW, and 3.92 and 12.83 g GA/100 g FW, respectively. These ranges cover an almost 8-times variation among the tested genotypes in case of antioxidant capacity and also declares two-times variation for total polyphenolic content. Cultivars ‘Aromate’ and ‘Bereczki’ possessed the lowest antioxidant capacity and ‘Román portugál’ and ‘Bereczki’ had the lowest polyphenolic contents. In contrast, cultivars ‘Champion’ and ‘Konstantinápolyi’ possessed the highest antioxidant capacity and ‘Mezôtúri’ and ‘De Husi’ had the highest polyphenolic contents. The Pearson’s coeffi cient was relatively moderate but signifi cant (r=0.51) indicating a weak interdependence between FRAP and TPC values of quince fruits. Our results led us to the conclusion that quince might be considered as a valuable source of antioxidants and polyphenolics.

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