Effects of phenolic enrichment on vitamin C and antioxidant activity of commercial orange juice

Abstract The autoxidation process of vitamin C in orange juice is the most important cause of quality loss during its storage. We evaluated the enrichment with different concentrations of a phenolic extract in a commercial orange juice for some qualitative parameters such as the content of vitamin C, phenolic compounds, and antioxidant activity. The lowest concentration of phenols produced the most stable enriched juice. In particular, we observed an inverse correlation between phenolic concentration and vitamin C retention in enriched juices. DPPH assay results confirmed this trend, correlated more to the vitamin antioxidant effect. TEAC results instead, were similar for the different juice samples, probably influenced by the phenolic content. The application of this study is the production for the industry of new functional drinks such as juices enriched with phenolic ingredients that show increased stability concerning those without addiction.

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Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

Frontiers in Plant Science ◽

10.3389/fpls.2021.771276 ◽

2021 ◽

Vol 12 ◽

Author(s):

Deepak Kasote ◽

Rhowell N. Tiozon ◽

Kristel June D. Sartagoda ◽

Hameeda Itagi ◽

Priyabrata Roy ◽

...

Keyword(s):

Antioxidant Activity ◽

Food Processing ◽

Functional Foods ◽

Phenolic Content ◽

Cereal Grains ◽

Physical Processes ◽

Processing Technologies ◽

Phenolic Constituents ◽

Phenolics Content ◽

Phenolic Concentration

Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.

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Physico-Chemical Indices, Iso-alpha-Acid, Phenolic Contents and Antioxidant Activity of Commercial Beers

Journal of Food Research ◽

10.5539/jfr.v2n4p107 ◽

2013 ◽

Vol 2 (4) ◽

pp. 107 ◽

Cited By ~ 2

Author(s):

Antonietta Baiano ◽

Carmela Terracone

Keyword(s):

Antioxidant Activity ◽

Phenolic Content ◽

Principal Component ◽

Titratable Acidity ◽

Great Variability ◽

Total Phenolic ◽

Gluten Free ◽

Phenolic Contents ◽

Physico Chemical ◽

Phenolic Concentration

<p>The effects of brewing style on physicochemical indices, iso-a-acids and antioxidant contents of commercial beers were investigated. A great variability was highlighted for all the considered parameters (sugar and alcohol contents, density, pH, titratable acidity, iso-a-acids, phenolic content, antioxidant activity). The beers having the highest iso-a-acids contents were Guinness Special Export Stout (which also showed the highest phenolic content), Chimay Pères Trappistes Triple, and Greene King IPA whereas the lowest values were detected in Cuveè De Ranke, Heineken Premium Quality Lager, and Riedenburger Brauhaus gluten free. The latter also had the lowest phenolic concentration. The antioxidant activity values strictly correlated with the total phenolic content but not with the iso-?-acid amount. The Principal Component Analysis failed in distinguishing beers based on their declared type/styles. This was a predictable result since the beer styles don’t represent a compositional classification but they are rather used to indicate commercial types.</p>

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Antioxidant activity, total phenolic and flavonoids contents of three herbs used as condiments and additives in pickles products

Herba Polonica ◽

10.2478/hepo-2013-0016 ◽

2013 ◽

Vol 59 (3) ◽

pp. 51-62 ◽

Cited By ~ 13

Author(s):

Abdollah Ghasemi Pirbalouti ◽

Milad Setayesh ◽

Amir Siahpoosh ◽

Hamid Mashayekhi

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Total Phenolic Content ◽

Food Industry ◽

Phenolic Content ◽

Food Additives ◽

Total Phenolic ◽

Endemic Plants ◽

Dpph Assay ◽

Frap Assay

Abstract Heracleum lasiopetalum Boiss, Kelussia odoratissima Mozaff., and Echinophora platyloba DC. belong the Apiaceae family. They are Iranian endemic plants. These three herbs have been used as food additives in traditional preparations such as pickles. Antioxidant activity (AA) of methanol extracts (ME) of the plants was evaluated by three assays, including DPPH, FRAP, and TEAC. From all three assays, comparing all the MEs for their IC50 and EC1 values, E. platyloba had the highest AA. Total phenolic content (TPC) of the extracts ranged from 74 to 120 mg TAE/g. The extract of H. lasiopetalum exhibited the highest TPC. The flavonoids content (FC) of the extracts ranged from 7.63 to 14.52 mg RE/g, from which the extract of E. platyloba had the highest flavonoids concentration. A positive correlation between the FC and AA in DPPH assay was found. A significant correlation was also found between the TPC and AA in FRAP assay. These results suggested that the level of AA in these plants varied in a great extent. Our results indicated that extract of E. platyloba could be an important dietary source of flavonoids compounds with high antioxidant capacity. In addition, E. platyloba can be used as an alternative preservative and natural flavor instead of synthetic ones in food industry (especially pickles)

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Exploration of Three Solanum Species for Improvement of Antioxidant Traits in Tomato

HortScience ◽

10.21273/hortsci.49.8.1003 ◽

2014 ◽

Vol 49 (8) ◽

pp. 1003-1009 ◽

Cited By ~ 6

Author(s):

Oğuz Top ◽

Cantuğ Bar ◽

Bilal Ökmen ◽

Duygu Yüce Özer ◽

Dane Rusçuklu ◽

...

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Phenolic Content ◽

Agronomic Traits ◽

Solanum Species ◽

Transgressive Segregation ◽

Fruit Weight ◽

Water Soluble ◽

Wild Tomato Species ◽

Tomato Species

Wild tomato species have been widely used for improvement of tomato disease resistance but have not been extensively explored for health-related traits. In this work, three interspecific populations derived from backcrosses between cultivated tomato and Solanum pimpinellifolium (LA1589), S. habrochaites (LA1223), and S. peruvianum (LA2172) were analyzed for water-soluble antioxidant activity, phenolic content, vitamin C content, and basic agronomic traits including fruit weight, shape, and color. The wild species accessions significantly exceeded S. lycopersicum for all three antioxidant traits with only one exception: vitamin C content in S. habrochaites LA1223. Several populations and traits showed transgressive segregation indicating that the backcross populations contained individuals with allele combinations that allowed antioxidant activity/content to exceed that of both parents. The S. habrochaites LA1223 population provided the best starting material for improvement of water-soluble antioxidant activity and phenolics content with 20% and 15% of the population, respectively, significantly exceeding the parental values for these traits. Moreover, the S. habrochaites population contained individuals that had nearly 2-fold more water-soluble antioxidant activity and phenolic content than cultivated tomato. The S. peruvianum LA2172 population was best for improvement of vitamin C content with 3-fold variation for the trait and individuals, which had twice as much vitamin C as cultivated tomato.

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Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization

European Food Research and Technology ◽

10.1007/s00217-005-0228-2 ◽

2006 ◽

Vol 223 (4) ◽

pp. 487-493 ◽

Cited By ~ 121

Author(s):

Lucía Plaza ◽

Concepción Sánchez-Moreno ◽

Pedro Elez-Martínez ◽

Begoña de Ancos ◽

Olga Martín-Belloso ◽

...

Keyword(s):

Antioxidant Activity ◽

High Pressure ◽

Vitamin C ◽

Electric Fields ◽

Orange Juice ◽

Pulsed Electric Fields ◽

Refrigerated Storage

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Antioxidant Capacity and Phenolic Content of four Myrtaceae Plants of the South of Brazil

Natural Product Communications ◽

10.1177/1934578x1100600713 ◽

2011 ◽

Vol 6 (7) ◽

pp. 1934578X1100600 ◽

Cited By ~ 5

Author(s):

Marcos José Salvador ◽

Caroline C. de Lourenço ◽

Nathalia Luiza Andreazza ◽

Aislan C.R.F. Pascoal ◽

Maria Élida Alves Stefanello

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Transfer Reaction ◽

Phenolic Content ◽

Hydrogen Atom Transfer ◽

Preliminary Evaluation ◽

Dpph Assay ◽

The South ◽

Ethanolic Extracts ◽

South Of Brazil

Antioxidant compounds can be useful to prevent several degenerative diseases or as preservative in food and toiletries. Species of the Myrtaceae family are able to accumulate phenolic substances and those are closely related to the antioxidant activity due to their capacity to scavenge free radicals, protect against lipid peroxidation and quench reactive oxygen species. These facts prompted us to investigate the antioxidant capacity of the ethanolic extracts of the leaves of four Myrtaceae plants collected of the south of Brazil: Eugenia chlorophylla O. Berg., Eugenia pyriformis Cambess, Myrcia laruotteana Cambess and Myrcia obtecta (Berg) Kiacrsk. The antioxidant potential was performed using the DPPH (a single electron transfer reaction based assay) and ORAC (Oxygen Radical Absorbance Capacity, a hydrogen atom transfer reaction based assay) assays. Moreover, the total soluble phenolic content was also measured using the Folin-Ciocalteu reagent. A preliminary evaluation of the ethanolic extracts of these Myrtaceae plants revealed high levels of phenolic compounds (343.7-429.3 mg GAE) as well as high antioxidant activity according to both methods (1338 a 3785 μmol of TE/g of extract in ORAC and SC50 in the range of 1.70 and 33.7 μg/mL in the DPPH). The highest antioxidant activity obtained by DPPH assay was exhibited by ethanol extract of the leaves of E. pyriformis (1.70 μg/mL), followed by extracts of M. laruotteana (3.38 μg/mL) and M. obtecta (6.66 μg/mL). In comparison with controls, in the DPPH assay, the extract of E. pyriformis was more active than trolox (SC50 = 2.55 μg/mL), while the extracts of M. laruotteana and M. obtecta were more actives than quercetin (SC50 = 7.80 μg/mL). In the ORAC assay, all species also show good antioxidant capacity (>1000 μmol of TE/g). Initial HPLC-UV/DAD and ESIMS confirmed the presence of phenolic acids constituents in the ethanol extracts. The results indicate the presence of compounds possessing promising antioxidant/free-radical scavenging activity in the analyzed extracts of Myrcia and Eugenia plants of the south of Brazil.

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The antioxidant properties and α-amylase inhibition activities of polyphyto mixture with honey formulations

Food Research ◽

10.26656/fr.2017.4(6).260 ◽

2020 ◽

Vol 4 (6) ◽

pp. 2190-2196

Author(s):

W.N.A.S.W.M. Rashidi ◽

N. Muhammad ◽

N. Abdullah ◽

B.A. Talip ◽

N. Bahrin

Keyword(s):

Antioxidant Activity ◽

Enzyme Inhibition ◽

Interaction Effect ◽

Total Phenolic Content ◽

Phenolic Content ◽

Antioxidant Properties ◽

Total Phenolic ◽

Inhibition Activity ◽

Dpph Assay ◽

Ficus Deltoidea

Ficus carica, Orthosiphon stamineus, Ficus deltoidea and Trigona honey are known for their high antioxidant amount. In this research, these plants and honey were used to study their interactions in terms of the antioxidant properties and the inhibition of α-amylase enzyme. These plants samples were chosen as they are usually used in traditional medicine to treat diabetes. Therefore, the objectives of this study are to measure the antioxidant activity as well as the α-amylase enzyme inhibition properties of the polyphyto formulations and Trigona honey. Simplex Centroid Mixture Design (SCMD) was used to design the formulations. In this experiment, the highest (p<0.05) antioxidant content for 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay was a formulation of 100% Trigona honey (90.09%). Meanwhile, a mixture of 50% F. carica – 50% O. stamineus and 50% O. stamineus – 50% Trigona honey yield the highest (p<0.05) total phenolic content (TPC) value (133.77 and 133.17 μg/mL, respectively), which indicated a synergistic interaction effect. However, for the measurement of ferric reduction antioxidant potential (FRAP), the formulation of 100% O. stamineus and 100% F. deltoidea exhibits the highest (p<0.05) value (148.95 and 148.78 μg/mL, respectively). In terms of enzyme inhibition, F. deltoidea showed the highest inhibition activity for α-amylase (8.826%). In conclusion, different percentages of F. carica, O. stamineus, F. deltoidea and Trigona honey have different interaction effects on the antioxidant activity and α-amylase inhibition depending on the amount of each factor.

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Optimization of the extraction of phenolic compounds and antioxidant activity from the roots of Waltheria ovata using the response surface methodology

Food Research ◽

10.26656/fr.2017.4(6).211 ◽

2020 ◽

Vol 4 (6) ◽

pp. 2095-2102

Author(s):

O. Herrera-Calderon ◽

R. Vega

Keyword(s):

Antioxidant Activity ◽

Response Surface Methodology ◽

Phenolic Compounds ◽

Response Surface ◽

Total Phenolic Content ◽

Phenolic Content ◽

Natural Antioxidants ◽

Total Phenolic ◽

Dpph Assay ◽

Sample Ratio

Waltheria ovata is a medicinal plant belonging to the Sterculiaceae genus. Natural products of Waltheria ovata could be used in the food industry as natural antioxidants due to its high content of polyphenols according to the literature. The main objective in this research was to optimize the extraction of phenolic compounds and the antioxidant activity from Waltheria ovata roots using response surface methodology (RSM). The total phenolic content in different extracts was determined by spectrophotometric method (Folin-Ciocalteu reagent) and the antioxidant activity by using DPPH assay. To optimize the conditions for total phenolic content and antioxidant activity were used three independent variables: solvent/sample ratio (1:10, 1:20 and 1:30 g/mL), temperature (40, 50, and 60°C) and time (40, 50 and 60 mins). The results showed that total phenolic content and antioxidant activity in the experiments ranged from 8.7 to 12.1 mg GAE/g and 76.1% to 96.7%, respectively. The coefficients of determination (R2 values) for phenolic content and antioxidant activity were 0.86 and 0.91, respectively. Under the optimum conditions of 1:20 g/mL, 60°C and 55 mins of extraction, the values for total phenolic content and antioxidant activity were 0.448±0.02 mg GAE/g and 87.00±2.0%, respectively. These data showed that the experimental responses were reasonably close to the predicted responses (0.444 mg GAE/g and 84.67%). Therefore, the results showed that Waltheria ovata can be used as antioxidant in foods.

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Bekul Fruit, Potential Pharmafood from Northern Region of Bali Island, Indonesia: Selected Phytochemical Analyses and Antioxidant Activity of Its Ethanol Extract.

Biomedical & Pharmacology Journal ◽

10.13005/bpj/2147 ◽

2021 ◽

Vol 14 (1) ◽

pp. 477-483

Author(s):

Agung Nova Mahendra ◽

I Nyoman Tri Pramartha

Keyword(s):

Antioxidant Activity ◽

Phenolic Content ◽

Activity Index ◽

Antioxidant Properties ◽

Ethanol Extract ◽

Northern Region ◽

Total Phenolic ◽

Tannin Content ◽

Dpph Assay ◽

Gallic Acid Equivalent

Background: Bekulfruit from Northern region (Buleleng regency), Bali, Indonesia, is commonly consumed fresh in the island of Bali or processed as local delicacy and used as part of religious offerings. Up to date, there is no data regarding the taxonomy, phytochemical composition, and antioxidant properties of this Balinese fruit.This study was aimed to investigate total phenolic content, tannin content and antioxidant activity of the ethanol extract of bekul fruit obtained from Banjar district, Buleleng regency, Bali. Methods: Total phenolic compound was quantified in terms of gallic acid equivalent (GAE) by using Folin-Ciocalteu method, mean while tannin content was determined in terms of tannic acid equivalent (TAE). IC50of the extract was determined using DPPH assay, and subsequently used in the calculation of antioxidant activity index (AAI) using the formula of Scherer and Godoy (2009). Results: Bekul plant was revealed as Ziziphusjujuba Mill. Total phenolic and tannin content of the extract was 29.48 mg/100 g GAE and 91.06 mg/100 g TAE, respectively. Thevalue of IC50was 77.40 mg/ml, with antioxidant activity index (AAI) of 50.94. Conclusion:Ethanol extract of bekul (Ziziphusjujuba Mill.) fruit contains phenolic and tannin compounds. This extract is found to scavenge free radicals and possess very strong antioxidant activityin vitro. Taken together, these findings lead to the notion that bekul fruit from Northern region of Bali, Indonesia, is a promising pharma food

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