scholarly journals Enhancing the quality attributes of salad dressing by incorporating Gac aril as a biologically active ingredient

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Phisut Naknaen ◽  
Nuttanapat Chinnapitiwong ◽  
Peimika Kruayoo
Keyword(s):  
Antioxidant Properties ◽  
Control Sample ◽  
Value Added ◽  
Biologically Active ◽  
Total Phenolic ◽  
Protective Effects ◽  
Total Oxidation ◽  
Salad Dressing ◽  
Soluble Fibre ◽  
Ga Content

Abstract Gac aril (GA) contains a very high level of lycopene, giving it exceptional antioxidant properties. Based on the superior properties of GA, the aim of this work was to fortify salad dressings with the lycopene from GA and monitor their stability during storage. The salad dressings were produced by incorporating different amounts of GA (0% to 20%, g/100 g) in the formulations. An increase in GA content caused a marked increase in the soluble fibre, lycopene and total phenolic contents while the fat content and the caloric value decreased. The firmness and viscosity also decreased with increasing GA content. The sensory evaluation revealed that the GA could be added to salad dressings up to a level of 20% and still be accepted by the consumer. It was verified the GA antioxidant effect in the salad dressing compared to that in the sample without GA, as evidenced by the peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), p-anisidine value (p-AV) and total oxidation value (Totox V). The protective effects were approximately 1.75, 2.58, 5.14 and 7.58 times higher than those in the control sample for the samples containing 5%, 10%, 15% and 20% GA, respectively. It was concluded that GA could be used as an alternative source of lycopene, polyphenol compounds and dietary fibre, to enrich salad dressings. This work could be used as a guideline for industry to develop high value-added salad dressings.

scholarly journals Ethanol Extract of Maclura tricuspidata Fruit Protects SH-SY5Y Neuroblastoma Cells against H2O2-Induced Oxidative Damage via Inhibiting MAPK and NF-κB Signaling

2021 ◽  
Vol 22 (13) ◽  
pp. 6946
Author(s):  
Weishun Tian ◽  
Suyoung Heo ◽  
Dae-Woon Kim ◽  
In-Shik Kim ◽  
Dongchoon Ahn ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Free Radical ◽  
Oxidative Damage ◽  
Cell Damage ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Biologically Active ◽  
Mitogen Activated Protein Kinase ◽  
Protective Effects ◽  
Neuroprotective Effects

Free radical generation and oxidative stress push forward an immense influence on the pathogenesis of neurodegenerative diseases such as Alzheimer’s disease and Parkinson’s disease. Maclura tricuspidata fruit (MT) contains many biologically active substances, including compounds with antioxidant properties. The current study aimed to investigate the neuroprotective effects of MT fruit on hydrogen peroxide (H2O2)-induced neurotoxicity in SH-SY5Y cells. SH-SY5Y cells were pretreated with MT, and cell damage was induced by H2O2. First, the chemical composition and free radical scavenging properties of MT were analyzed. MT attenuated oxidative stress-induced damage in cells based on the assessment of cell viability. The H2O2-induced toxicity caused by ROS production and lactate dehydrogenase (LDH) release was ameliorated by MT pretreatment. MT also promoted an increase in the expression of genes encoding the antioxidant enzymes superoxide dismutase (SOD) and catalase (CAT). MT pretreatment was associated with an increase in the expression of neuronal genes downregulated by H2O2. Mechanistically, MT dramatically suppressed H2O2-induced Bcl-2 downregulation, Bax upregulation, apoptotic factor caspase-3 activation, Mitogen-activated protein kinase (MAPK) (JNK, ERK, and p38), and Nuclear factor-κB (NF-κB) activation, thereby preventing H2O2-induced neurotoxicity. These results indicate that MT has protective effects against H2O2-induced oxidative damage in SH-SY5Y cells and can be used to prevent and protect against neurodegeneration.

scholarly journals Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle

PeerJ ◽  
2020 ◽  
Vol 8 ◽  
pp. e10235
Author(s):  
Supaluck Kraithong ◽  
Saroat Rawdkuen
Keyword(s):  
Guar Gum ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Textural Properties ◽  
Rice Flour ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Overall Acceptability ◽  
Jasmine Rice ◽  
Diffraction Patterns

The aim of this study was to examine the quality characteristics of extruded red Jasmine rice flour (RJF) noodle that had been prepared with hydrocolloids, namely guar gum (GG), carboxymethyl cellulose (CMC), and xanthan gum (XG) at the concentrations of 0.0 (control sample), 0.2, and 0.4% (w/w), respectively. The use of hydrocolloids had no effect on total phenolic contents, antioxidant properties (DPPH, ABTS, and FRAP), color, and X-ray diffraction patterns (p > 0.05). In contrast, the hydrocolloids tended to increase the expansion ration of the noodle. GG and CMC improved cooking, textural, and sensory properties. Ultimately, 0.2%-GG showed the lowest cooking loss (5.07%) when compared with others. Moreover, it also provided the noodle with better textural properties such as tensile strength, extensibility, hardness, cohesiveness, and chewiness (p < 0.05). For these reasons, the highest acceptability (6.75) for the noodle was achieved with GG02. XG resulted in lower overall acceptability (5.05), particularly the 0.4%-XG recipe (p < 0.05). Thus, usage of 0.2%-GG was the best option for improving the qualities of extruded RJF noodle. XG was deemed ineffective for improving the noodle.

scholarly journals Effect of African breadfruit(Treculia africana) seed supplementation on some chemical and sensory attributes of fried water yam (Dioscorea alata) ball

2018 ◽  
pp. 125-135
Author(s):  
Kazeem Olatoye ◽  
Kafayat Babalola ◽  
Adetunji Lawal
Keyword(s):  
Control Sample ◽  
Value Added ◽  
Total Phenolic ◽  
Deep Fat Frying ◽  
Anova Analysis ◽  
Nutrient Contents ◽  
Low Protein ◽  
African Breadfruit ◽  
Metabolisable Energy ◽  
Water Yam

Fried water yam ball, traditionally known as Ojojo in western Nigeria, is a low protein snack, usually prepared as value added product from grated water yam paste. The influence of African breadfruit seed, a lesser known protein source on quality attributes of water yam ball (Ojojo) was evaluated. Wet-milled water yam (WY) was produced and supplemented with African breadfruit seed (AB) at 10-50%. A control sample was prepared from 100% WY. The blend was mixed with ingredients (salt, powder pepper, okra and onion) and the mixed dough was subsequently used for the production of Ojojo, through deep fat frying. Using standard methods, snack was evaluated for proximate composition, metabolisable energy and anti-nutrient contents (total phenolic, flavonoids, tannin, phytate, oxalate and alkaloids). Hedonic test was used to evaluate the sensory properties. Data were analysed using ANOVA (analysis of variance) at ?0.05. WY supplementation with AB significantly decreased moisture content (9.50-9.28%), fibre (2.20-1.80%) ash (5.50-4.00%) and carbohydrate (74.83-65.34%), but increased protein (7.02-13.50%), fat (0.95-6.00%) and metabolisable energy contents (340.97-373.39 kcal). There was significant increase in anti-nutrients (mg/100g), except total phenol (3.79-1.83), but they all fell within tolerable limits. Sample with 60% WY and 40% was the most acceptable by the panellists (7.02?0.38).

scholarly journals Studies of the Variability of Polyphenols and Carotenoids in Different Methods Fermented Organic Leaves of Willowherb (Chamerion angustifolium (L.) Holub)

2020 ◽  
Vol 10 (15) ◽  
pp. 5254
Author(s):  
Marius Lasinskas ◽  
Elvyra Jariene ◽  
Nijole Vaitkeviciene ◽  
Jurgita Kulaitiene ◽  
Katarzyna Najman ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Solid Phase ◽  
Antioxidant Properties ◽  
Hierarchical Cluster ◽  
Organic Production ◽  
Biologically Active ◽  
Total Phenolic ◽  
Total Carotenoids ◽  
Chamerion Angustifolium

The demand for organic production is increasing worldwide. The willowherb, grown in an organic way, contributes greatly to the idea of a healthier society and clean land. Willowherb is widespread in the world and has high polyphenols, carotenoids, and antioxidant properties. The purpose of this work was to investigate the influence of solid-phase fermentation (SPF) under different conditions on the variation of polyphenols and carotenoids in the organic leaves of willowherb. The leaves were fermented for different periods of time: 24, 48, and 72 h; and in aerobic and anaerobic conditions. The evaluation of polyphenols and carotenoids was completed using high-performance liquid chromatography (HPLC), and antioxidant activity was measured with spectrophotometric method. Hierarchical cluster analysis was used to describe differences in biologically active compounds between willowherb samples. The experiment showed that the highest quantities of total phenolic acids and flavonoids were determined after 24 h under aerobic SPF, but the amountof total carotenoids was higher after 72 h anaerobic SPF, compared to control. Not-fermented willowherb leaves had a lower antioxidant activity. compared to fermented leaves. In conclusion, SPF can be used to change polyphenol and carotenoid quantities in organic leaves of willowherb.

scholarly journals Optimization of Microwave-Assisted Extraction of Antioxidants from Bamboo Shoots of Phyllostachys pubescens

Molecules ◽  
2020 ◽  
Vol 25 (1) ◽  
pp. 215 ◽  
Author(s):  
Gualtiero Milani ◽  
Francesca Curci ◽  
Maria Maddalena Cavalluzzi ◽  
Pasquale Crupi ◽  
Isabella Pisano ◽  
...  
Keyword(s):  
Antioxidant Properties ◽  
Extraction Process ◽  
Biologically Active ◽  
Total Phenolic ◽  
Phyllostachys Pubescens ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Bamboo Shoots ◽  
Assisted Extraction ◽  
Time And Energy

Bamboo is a well-known medicinal plant in Southeast Asia that recently has attracted attention for its high polyphenol content and its medical and nutraceutical applications. In this work, polyphenols have been recovered for the first time by microwave-assisted extraction (MAE) from an unusual Italian cultivar of Phyllostachys pubescens bamboo shoots. The effects of three independent variables, such as extraction time, temperature, and solid/liquid ratio, on polyphenol recovery yield were investigated and successfully optimized through the response surface methodology. We demonstrated that MAE is an excellent polyphenols extraction technique from bamboo shoots because the total phenolic content obtained under microwave irradiation optimal conditions (4 min at 105 °C with 6.25 mg/mL ratio) was about eight-fold higher than that obtained with the conventional extraction method. Furthermore, higher total flavonoid content was also obtained under MAE. Consistent with these results, MAE enhanced the extract antioxidant properties with significant improved DPPH, ABTS, and FRAP scavenging ability. Therefore, this innovative extraction process enhances the recovery of biologically active compounds from Phyllostachys pubescens bamboo shoots with a dramatic reduction of time and energy consumption, which paves the way for its industrial application in functional food production.

scholarly journals Microstructure, Physical Stability, and Rheological Properties of Salad Dressing Emulsions Supplemented with Various Pulse Flours

2013 ◽  
Vol 2 (2) ◽  
pp. 167 ◽  
Author(s):  
Zhen Ma ◽  
Joyce I. Boye
Keyword(s):  
Rheological Properties ◽  
Flow Behavior ◽  
Physical Stability ◽  
Control Sample ◽  
Value Added ◽  
Flow Behavior Index ◽  
Recoverable Strain ◽  
Salad Dressing ◽  
Health Promoting ◽  
Value Added Products

Significant opportunities exist for using pulses in the development of health promoting foods as consumers increasingly look for functional foods with disease prevention qualities. Pulse ingredients could be considered for use in the development of novel, value-added products such as salad dressing. In this study, the rheological properties, color, physical stability, and microstructure of model salad dressing emulsions supplemented with various types of pulse flours (red lentil, green lentil, desi chickpea, kabuli chickpea and yellow pea) were evaluated. Supplementation with pulse flours significantly increased (<em>P</em> &lt; 0.05) the consistency coefficient (<em>m</em>) and decreased (<em>P </em>&lt; 0.05) the flow behavior index (<em>n</em>) of the control dressing in accordance with the power law modelduring steady state flow tests. The pulse-supplemented dressings also showed increased recoverable strain (i.e., increased <em>Q(t)</em>% values) compared with the control. The observed rheological results were supported by scanning electron microscope (SEM) observations, where a more compact and uniform network was observed for supplemented dressings in comparison with the control sample. Addition of pulse flour increased the physical stability of the salad dressing emulsions and also modified color by increasing yellowness and redness hues depending on the type of flour used. This study, thus, demonstrated that pulse flours hold promise as ingredients that could be used in salad dressing formulations.

Biologically active compounds released and extraction efficiency of cantaloupe juice treated with combination of Rapidase EX color and Accellerase

2017 ◽  
Vol 47 (5) ◽  
pp. 623-634 ◽  
Author(s):  
Phisut Naknaen
Keyword(s):  
Extraction Efficiency ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Value Added ◽  
Biologically Active Compounds ◽  
Biologically Active ◽  
Total Phenolic ◽  
Active Compounds ◽  
Antioxidant Power ◽  
Content Type

Purpose The purpose of this paper is to investigate the effects of concentrations of mixed enzymes (Rapidase EX Color and Accellerase) and incubation times on the release of biologically active compounds and the extraction efficiency of cantaloupe juice. Design/methodology/approach Different concentrations of the mixed enzymes (0.25-1.0 per cent) and incubation times (1-5 h) were used. The yield, clarity, bioactive compounds and antioxidant activities were investigated. Findings The total phenolic content, total flavonoid content, β-carotene, ascorbic acid content and antioxidant capacities as evaluated by 2, 2-diphenyl-1-picrylhydrazyl-radical scavenging activity and ferric reducing antioxidant power were approximately 6, 3.25, 3, 2.5, 3.5 and 3.0 times higher than the control samples after incubating with 0.5 per cent enzyme for 2 h (p < 0.05). This condition was recommended to promote the release of biologically active compounds and still provided a 32 per cent increase in the amount of the extracted juice. Practical implications Cantaloupe juice produced by enzymatic treatment could be claimed to be a source of health enhancing compounds. This work could be used as a guideline for the industry to develop high value-added functional drinks from cantaloupe. Originality/value This study evaluates for the first study on the application of Rapidase EX Color and Accellerase for improving the phytochemical compounds in cantaloupe juice. This technique could successfully extract the cantaloupe juice with biologically active nutrients containing beneficial health effects.

scholarly journals PHYTOCHEMICAL ANALYSIS AND ANTIOXIDANT PROPERTIES OF LEAF EXTRACTS OF CARICA PAPAYA

2020 ◽  
pp. 58-62
Author(s):  
NANDINI G ◽  
GOPENATH TS ◽  
NAGALAMBIKA PRASAD ◽  
MURUGESAN KARTHIKEYAN ◽  
ASHOK GNANASEKARAN ◽  
...  
Keyword(s):  
Carica Papaya ◽  
Antioxidant Properties ◽  
Bioactive Compound ◽  
Biologically Active ◽  
Total Phenolic ◽  
Phytochemical Analysis ◽  
Leaf Extracts ◽  
Isolation And Purification ◽  
Chain Reactions ◽  
Methanolic Extracts

Objective: The objective of the present study aimed at investigating the phytochemical and antioxidant properties of Carica papaya leaf extracts. Methods: As phytochemicals are biologically active compounds and a powerful group of plant chemicals, believed to stimulate the immune system along with antioxidants, the molecules which hinder oxidation of other molecules by the process of inhibiting or by generating the oxidizing chain reactions and preventing diseases. The total phenolic content (TPC) was determined by Folin-Ciocalteu method and total flavonoid contents (TFC) were determined aluminum chloride method and antioxidant by 2,2,1-diphenyl-1-picrylhydrazyl method. Results: The results of phytochemical screening revealed the presence of bioactive compounds such as alkaloid, carbohydrates, and amino acids and TPC and TFC varied among the different solvent extracts, in which methanolic extracts showed highest amount of phytochemicals and TPC and TFC and antioxidants compared to other solvents. Conclusion: The isolation and purification of specific bioactive compound may account as natural and promising medicines in exploration of new drug.

scholarly journals Investigation of invitro Antioxidant and invivo Protective Effects of Hypericum triquetrifolium Seed Methanol Extracts against Cyclophosphamide-Induced Acute Myelotoxicity, Hemotoxicity and Hepatotoxicity in Rats

2018 ◽  
Author(s):  
Songul Cetik Yildiz ◽  
Cumali Keskin ◽  
Adnan Ayhanci
Keyword(s):  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Stress Index ◽  
Total Phenolic ◽  
Rat Tissues ◽  
Protective Effects ◽  
Methanol Extracts

The aim of this study was to investigate in-vitro antioxidant properties and in-vivo protective effects of different concentrations of Hypericum triquetrifolium Turra. (HT) seed methanol extracts against acute hepatotoxicity, myelotoxicity and hematotoxicity in rats exposed to overdose of cyclophosphamide (CP). HT seed methanol extracts were tested in view of its in-vitro antioxidant activities as total phenolic contents and DPPH free radical-scavenging activity. To investigate in-vivo protective effects of HT seed methanol extracts on rat tissues; tested animals were divided into nine groups. Three groups only were treated with HT extracts (25, 50 and 100 mg/kg HT) for 6 days. Three groups were pre-treated with the extract of HT (25, 50 and 100 mg/kg HT) for 6 days and on the last day they were injected with single dose of CP (150-mg/kg body weight). Two groups were used as control groups and one group was only treated with CP (150 mg/kg) on the 6th day. The toxic effects of CP and protective effects of HT extracts on the nucleated cells which were produced by bone marrow and serum alanine transaminase (ALT), alkaline phosphatase (ALP), lactate dehydrogenase (LDH), oxidative stress index (OSI) levels were investigated biochemically. Additionally, liver tissue samples were examined histopathologically. Our results show that HT seed methanol extract has high total phenolic content and antioxidant activity. Over dose CP administration caused hepatotoxicity, myelotoxicity and hematotoxicity on rat. Whereas, 25, 50 and 100 mg/kg HT plus CP administered groups showed significant protective effects on nucleated cells. And 25, 50, 100 mg/kg HT plus CP treated groups showed an important decrease on serum ALT, ALP, LDH and OSI levels when compared with CP treated group. Our results showed that the administration of different HT doses with high doses of CP significantly reduced hepatotoxicity, myelotoxicity and hematoxicity on rats.

scholarly journals Characterization and Biological Properties of Zederone and Zedoarondiol from Rhizomes of En-Lueang (Curcuma cf. amada)

2018 ◽  
Vol 13 (12) ◽  
pp. 1934578X1801301 ◽  
Author(s):  
Songyot Anuchapreeda ◽  
Nattakanwadee Khumpirapang ◽  
Sawitree Chiampanichayakul ◽  
Wariya Nirachonkul ◽  
Aroonchai Saiai ◽  
...  
Keyword(s):  
Mononuclear Cells ◽  
Antioxidant Properties ◽  
Biological Properties ◽  
Biologically Active ◽  
Total Phenolic ◽  
Peripheral Blood Mononuclear ◽  
Normal Peripheral Blood ◽  
Cytotoxicity Activity ◽  
Etoh Extract ◽  
Low Cytotoxicity

Curcuma cf. amada Roxb., also known as En-Lueang in Thailand, belongs to the Zingiberaceae family and grows from rhizomes. These rhizomes have been used in the Thai and Ayurveda systems of medicine. However, to our knowledge, no biologically active compounds isolated from En-Lueang have been reported. In this study, natural compounds were isolated from En-Lueang and their structures were determined by spectroscopic methods. The two isolated compounds were identified as zederone (1) and zedoarondiol (2) and their cytotoxicities against KG1a cells were investigated. The EtOH extract and EtOAc fraction showed stronger cytotoxic activity than n-hexane fraction against KG1a cells. In contrast, compound 1 showed strong cytotoxicity against KG1a cells, but low cytotoxicity toward normal peripheral blood mononuclear cells (PBMCs). Moreover, all the extracts and 1 had no effect on red blood cell hemolysis. The antioxidant properties of 1 were almost 2-fold higher than that of 2, in accordance with its total phenolic content of 8.8 mg/g, which is 2-fold higher than that of 2 (4.1 mg/g). In summary, two sesquiterpene compounds with leukemic cytotoxicity activity against the KG1a cell line were identified in En-Lueang extracts.

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