scholarly journals Effect of growing location on anthocyanin content and total antioxidant capacity of haskap (Lonicera caerulea L.) berry: A preliminary investigation

2021 ◽  
Vol 48 (No. 4) ◽  
pp. 183-189
Author(s):  
Aruma B.H.K. De Silva ◽  
H.P. Vasantha Rupasinghe
Keyword(s):  
Nova Scotia ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Ph Value ◽  
Preliminary Investigation ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Total Antioxidant

The haskap has been successfully cultivated in many geographical zones in Canada. We investigated whether the latitude has any impact on the anthocyanin accumulation and total antioxidant capacity in the haskap berry. The measured quality attributes were compared with that of the blueberry. Haskap ‘Aurora’ berries were collected from Yukon, British Columbia, Saskatchewan, and Nova Scotia in Canada, and blueberries were collected from Nova Scotia. Cyanidin-3-O-glucoside (C3G), the most abundant anthocyanin of haskap berry, the total anthocyanins, the total polyphenols, the soluble solids (°Brix), the pH value, the total antioxidant capacity, and the moisture content were determined. The results revealed that the total anthocyanin, total phenolic content, and antioxidant capacity of the haskap range between 88 to 273 mg C3GE/100 g fresh weight (FW), 256 to 442 mg GAE/100 g of FW, and 27 to 52 µmol TE/g FW, respectively. The liquid chromatography-mass spectrometry (UPLC/MS) analysis revealed that the C3G contained in the haskap berry is highly dependent on the harvest stage. Among the samples, the haskap berry harvested on July 19, 2019, from the Yukon had the highest C3G content. Interestingly, the total anthocyanin content of the haskap berry is comparable to that of the lowbush blueberry, but higher than the highbush blueberry. A systematic multi-year experiment employing many cultivars and growing locations is recommended to better understand the latitude effect.

scholarly journals The Total Antioxidant Capacity and the Total Phenolic Content of Rice Using Water as a Solvent

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
C. Priyanthi ◽  
R. Sivakanesan
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Phenolic Content ◽  
Condensed Tannin ◽  
Reducing Power ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Tannin Content ◽  
Rice Varieties ◽  
Total Antioxidant

Background. The present study evaluates the antioxidant properties of some Sri Lankan red rice varieties using water extracts. Methods. Water extracts of rice varieties Attakkari, Bg2907, and Bg407 were used in this study. The total antioxidant capacity was measured by ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and reducing power assays. The total phenolic content (TPC), total flavonoid content (TFC), monomeric anthocyanin, and condensed tannin contents were measured by Folin-Ciocalteu, aluminium chloride, pH differential, and vanillin assays, respectively. Results. It was observed that mean FRAP, DPPH, reducing power, TPC, TFC, monomeric anthocyanin content, and condensed tannin content were in the range of 0.561 ± 0.113 to 0.695 ± 0.077   mmol / 100   g fresh weight (FW), 26.07 ± 3.08 to 53.66 ± 7.61   mg / mL   FW , 33.49 ± 4.105.14 to 40.81 ± 3.65   mg / mL , 0.676 ± 0.078 to 0.900 ± 0.057   mg tannic acid equivalent (TAE)/g, 5.36 ± 0.75 to 6.38 ± 0.82   mg   TAE / g   FW , 0.0202 ± 0.005 to 0.0292 ± 0.009   mg / g   FW , and 0.078 ± 0.015 to 0.104 ± 0.017   mg   TAE / g   FW , respectively. Significant differences were observed in DPPH, reducing power, and TPC among rice varieties ( p < 0.05 ). Rice variety Attakkari had the highest total antioxidant capacity (TAC), scavenging activity, reducing power, TPC, TFC, monomeric anthocyanin content, and condensed tannin content followed by Bg2907 and Bg406. Conclusion. Total phenolic compounds, total flavonoid, and condensed tannin are the major antioxidants in all three varieties of rice while the monomeric anthocyanin is only a minor antioxidant.

Changes in Fruit Phenolic Composition and Antioxidant Capacity during Storage

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 469b-469 ◽  
Author(s):  
W. Kalt ◽  
C.F. Forney ◽  
J. McDonald
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Storage Period ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Positive Health ◽  
Total Antioxidant ◽  
Health Quality ◽  
And Storage

Ripe fruit of strawberry, raspberry, and highbush and lowbush blueberries were stored at 0, 10, 20, or 30 °C for up to 8 days. Total phenolic and anthocyanin content was measured at regular intervals during the storage period as well as the total antioxidant capacity, using the method of Cao et al. (Clin. Chem. 1995, 41/12 1739 1744). There were significant differences in all parameters among the species, and after storage. Across all species and storage treatments, the antioxidant capacity was correlated with the content of phenolics (R = 0.77) and anthocyanins (R = 0.85). Both species of blueberry had more than twice the antioxidant capacity of either raspberry or strawberry; antioxidant capacity of the highbush and low-bush blueberries did not change during storage. During storage at temperatures greater than 0 °C, anthocyanin content of raspberries and strawberries increased substantially, and this increase was accompanied by an increase in total antioxidant capacity. Since dietary antioxidants such as anthocyanin flavonoids have been suggested to have positive health benefits, postharvest anthocyanin formation may have a desirable effect on the health quality of certain fruit.

Juice quality and polyphenol concentration of fresh fruits and pomace of selected Nova Scotia-grown grape cultivars

2010 ◽  
Vol 90 (2) ◽  
pp. 193-205 ◽  
Author(s):  
C C Ratnasooriya ◽  
H P.V. Rupasinghe ◽  
A R Jamieson
Keyword(s):  
Nova Scotia ◽  
Antioxidant Capacity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Juice Quality ◽  
Wine Grape ◽  
Total Anthocyanin ◽  
High Positive Correlation ◽  
Antioxidant Power ◽  
Grape Cultivars

Juice, fresh fruit and pomace of 10 selected Nova Scotia-grown grape cultivars (five table and five wine cultivars) were evaluated for their physicochemical parameters and major phenolic compounds to determine their suitability in use for developing functional beverages. Colour intensity, total soluble solids, total anthocyanin concentration and antioxidant capacity were significantly higher in juice of wine grape cultivars than in juice of table grape cultivars. Titratable acidity was not significantly different among the juice of the two categories. In juice, a high positive correlation was observed between total phenolic concentration measured using Folin-Ciocalteu assay and antioxidant capacity measured using oxygen radical absorbance capacity (ORAC) (r = 0.87) and ferric reducing antioxidant power (FRAP) (r = 0.95). Flavan-3-ols, stilbenes and anthocyanin concentrations were significantly higher in fruits of wine grape cultivars, while the distribution of flavonols was highly variable in two categories. The descending order of total phenol concentration in fruits was: Lucie Kuhlman > Baco Noir > Marechal Foch > Castel 19637 > Sovereign Coronation > Leon Millot > Van Buren > Swenson Red > Suffolk Red > Reliance. The average overall concentrations of flavan-3-ols, flavonols, stilbenes and anthocyanins in pomace were 40, 90, 60 and 50% higher than that of the fresh fruits. Among the cultivars evaluated, Castel 19637 and Lucie Kuhlman showed the greatest potential for the development of a functional beverage; however, further characterization on sensory quality attributes is required.Key words: Grape, juice, pomace, antioxidant capacity, anthocyanin, stilbenes, flavan-3-ols, flavonols

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 Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta (Ugni molinae) and Arrayan (Luma apiculata)

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 466
Author(s):  
María Guerra-Valle ◽  
Siegried Lillo-Perez ◽  
Guillermo Petzold ◽  
Patricio Orellana-Palma
Keyword(s):  
Process Parameters ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Flavonoid Content ◽  
Total Polyphenol ◽  
Total Anthocyanin ◽  
Quality Properties ◽  
Total Anthocyanin Content ◽  
Ugni Molinae

This work studied the effects of centrifugal block freeze crystallization (CBFC) on physicochemical parameters, total phenolic compound content (TPCC), antioxidant activity (AA), and process parameters applied to fresh murta and arrayan juices. In the last cycle, for fresh murta and arrayan juices, the total soluble solids (TSS) showed values close to 48 and 54 Brix, and TPCC exhibited values of approximately 20 and 66 mg gallic acid equivalents/100 grams dry matter (d.m.) for total polyphenol content, 13 and 25 mg cyanidin-3-glucoside equivalents/100 grams d.m. for total anthocyanin content, and 9 and 17 mg quercetin equivalents/100 grams d.m. for total flavonoid content, respectively. Moreover, the TPCC retention indicated values over 78% for murta juice, and 82% for arrayan juice. Similarly, the AA presented an increase over 2.1 times in relation to the correspondent initial AA value. Thus, the process parameters values were between 69% and 85% for efficiency, 70% and 88% for percentage of concentrate, and 0.72% and 0.88 (kg solutes/kg initial solutes) for solute yield. Therefore, this work provides insight about CBFC on valuable properties in fresh Patagonian berries juices, for future applications in health and industrial scale.

Frutos silvestres de Anisocapparis speciosa “pajagua naranja” composición proximal, minerales y potencial antioxidante

2021 ◽  
Vol 2 (5) ◽  
pp. 6608-6618
Author(s):  
Eva Coronel ◽  
Silvia Caballero ◽  
Gabriela Gonzalez ◽  
Miho Sunguino ◽  
Laura Mereles
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Total Antioxidant Capacity ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Indigenous Populations ◽  
Soluble Solids ◽  
Gran Chaco ◽  
Total Antioxidant

Los frutos de Anisocapparis speciosa son nativas de la Ecoregión del Gran Chaco, crecen de manera silvestre en todo este territorio, su pulpa y semillas son comestibles y muy apreciadas por las poblaciones indígenas que lo habitan, además de otros usos con propiedades medicinales atribuidas por conocimientos etnobotánicos, pero no se tienen datos sobre la composición de estos frutos regionales y sus potenciales aplicaciones. El objetivo del presente trabajo fue evaluar la composición de la pulpa y semillas de frutos en estado maduro, y el potencial antioxidante en diferentes estadíos de madurez. La composición proximal, el contenido de minerales, vitamina C y solidos solubles se realizaron según metodologías oficiales de la AOAC.  Los fenoles totales se determinaron por el método de Folin Ciocalteau y la capacidad antioxidante total por medio de la inhibición del radical ABTS. Los componentes mayoritarios en pulpa y semillas fueron carhobidratos y fibra alimentaria. La pulpa madura posee un buen contenido de vitamina C (20 mg/100g). El contenido de fenoles y capacidad antioxidante total fue mayor en la pulpa que en la semillas en estados inmaduros. Los frutos de Anisocapparis speciosa pueden representar una buena fuente de carbohidratos, fibra alimentaria, Mg y vitamina C en la dieta. La pulpa y semillas son fuentes de antioxidantes naturales. Estudios futuros sobre métodos postcosecha, almacenamiento y procesamiento serán necesarios para potenciar su uso y re-valorización en el marco de la Seguridad alimentaria en la población regional.   The native Anisocapparis speciosa fruits from Gran Chaco Ecoregion, they grow wild throughout this territory, their edible pulp and seeds are highly appreciated by the indigenous populations that inhabit it, in addition to other uses with medicinal properties attributed by ethnobotanicals knowledge, but there are no data on the composition of these regional fruits and their potential applications. The aims of the present work were to analyze the pulp and seeds composition of fruits in the ripe state, and the antioxidant potential in different stages of maturity. The proximal composition, minerals content, vitamin C and soluble solids were carried out according to official AOAC methodologies. The total phenolics compounds (TPC) by the Folin Ciocalteau method and the total antioxidant capacity by means of the inhibition of the radical ABTS were evaluated. The main components in pulp and seeds were carbohydrates and dietary fiber. The ripe pulp has a good content of vitamin C (20 mg/100g). The content of TPC and total antioxidant capacity (ABTS radical scavenging) was higher in pulp than in the seeds, in immature stages. The Anisocapparis speciosa fruits can represent a good source of carbohydrates, dietary fiber, Mg and vitamin C in the diet of regional populations. The pulp and seeds are sources of natural antioxidants. Future studies on post-harvest, storage and processing methods will be necessary to enhance its use and re-valorization within the Food Security framework.  

scholarly journals Physicochemical and Bioactive Characteristics of Wild Grown Bilberry (Vaccinium myrtillus L.) Genotypes from Northeastern Turkey

2018 ◽  
Vol 46 (1) ◽  
pp. 128-133 ◽  
Author(s):  
Ferit CELIK ◽  
Mehmet Ramazan BOZHUYUK ◽  
Sezai ERCISLI ◽  
Muttalip GUNDOGDU
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Antioxidant Properties ◽  
Fruit Weight ◽  
Total Phenolic ◽  
Soluble Solid Content ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Antioxidant Power

In present study, fruit weight, fruit firmness, external fruit color, soluble solid content, pH, titratable acidity, vitamin C, total phenolics, total anthocyanins, and antioxidant capacity of eight wild bilberry grown in Coruh valley in northeastern Turkey were determined. The blueberry cv. ‘Bluecrop’ is also included study to make comparison with bilberry genotypes. Antioxidant activity of bilberry and blueberry fruits were comparatively assessed by FRAP (Ferric reducing antioxidant power) assay. Significantly higher content of phenolics and anthocyanins was found in bilberry fruits than in blueberry fruits. However blueberry cv. ‘Bluecrop’ exhibited higher fruit weight and vitamin C content than bilberry fruits. Total phenolic and total anthocyanin content was 327 mg gallic acid equivalent and 142 mg of cyanidin-3-glucoside equivalent in 100 g fresh fruit in cv. ‘Bluecrop’ while it was between 492-563 mg gallic acid equaivalent and 307-342 mg of cyanidin-3-glucoside equivalent in 100 g fresh fruits of  bilberry accessions. Moreover, wild accessions approximately had 2-3 folds higher antioxidant capacity than cv. ‘Bluecrop’. Results suggest the possibility of improving the bioactive and antioxidant properties of bilberry cultivars based food products by using wild ones in cross breeding. It was also concluded that genotypes significantly affect their bioactive content and consequently the possibility of using wild bilberry fruits as a potential source of natural antioxidants in food industry.

scholarly journals Antioxidant capacity and evaluation of total phenolic content of optimized blueberry (Vaccinium corymbosum) wine

2021 ◽  
Vol 43 ◽  
pp. e55134
Author(s):  
Luis Angel Cabanillas-Bojorquez ◽  
Octavio Valdez-Baro ◽  
Erick Paul Gutierrez-Grijalva ◽  
Jose Benigno Valdez-Torres ◽  
Ramón Ignacio Castillo-López ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Vaccinium Corymbosum ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Potential Health ◽  
Total Anthocyanin ◽  
Fermentation Time ◽  
Total Soluble Solids

Blueberry is a fruit consumed fresh and as an ingredient in formulations such as jam, juice, and wine. Wine is a widely consumed beverage and produced from different berries and fruits. Blueberry wine contains bio-compounds that could have a beneficial effect on health. Therefore, this study aimed to optimize blueberry wine by two response variables (total soluble solids and fermentation time) to obtain the highest alcohol percentage, pH, and lightness. In order to optimize the fermentation process, a central composite design was used. The optimized blueberry wine was obtained at total soluble solids of 25°Brix and fermentation time of 16 d. The optimized blueberry characteristics estimated were: alcohol percentage of 11.91%, pH of 2.98, and lightness (L*) of 26.22, and the optimized blueberry characteristics experimental were: alcohol percentage of 11.93±0.02%, pH of 2.97±0.01, and L* of 25.42±1.80. The optimized blueberry wine had a total phenolic content of 360.27±18.09 mg of gallic acid equivalents L-1, total anthocyanin content of 46.27±3.66 mg cyanidin-3 glucoside L-1, antioxidant capacity by ABTS and DDPH assays of 1,539.8±92.18 and 1,688.07±57.57 mM Trolox equivalent L-1, respectively. The results suggest that optimized blueberry wine can be considered a drink with potential health applications.

scholarly journals Bioactive compounds in gladiolus flowers

2021 ◽  
Author(s):  
Alexandra Goede de Souza ◽  
Eduardo Affonso Jung ◽  
Vinícius Petermann Benedicto ◽  
Leosane Cristina Bosco
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Cut Flowers ◽  
Flavonoid Content ◽  
Total Titratable Acidity ◽  
Total Antioxidant ◽  
Relationship Of ◽  
The Relationship

Abstract Flowers have received special attention not only for their ornamental nature but also for their nutraceutical, cosmetic, aromatic, and culinary properties. This study aimed to characterize physicochemical attributes and the antioxidant capacity of flowers of four gladiolus cultivars. The cultivars used were White Friendship, Rose Supreme, Jester, and T704. We analyzed the content of total soluble solids (SS), total titratable acidity (TA), SS/TA ratio, pH, vitamin C, anthocyanin, flavonoids, total phenolic compounds (TPC), total antioxidant activity (TAA), and the relationship of TPC with flavonoids and TAA for each cultivar. The results showed that the Jester flowers had the lowest TA and highest SS/TA ratio, indicating the best flavor. Jester also had the highest flavonoid content, similarly to the White Friendship and Rose Supreme. As a result, these cultivars have flowers with higher TPC and TAA content than T704. The anthocyanin content was the characteristic attribute of cultivar T704, due to its purple pigmentation. Gladiolus flowers, traditionally used in landscaping and as cut flowers, have the potential for use in human nutrition, particularly the White Friendship, Rose Supreme, and Jester cultivars.

scholarly journals Antioxidant and cytotoxic activities of Ageratum conyzoides stems

2013 ◽  
Vol 2 (2) ◽  
pp. 33-37 ◽  
Author(s):  
Fatema Nasrin
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Reducing Power ◽  
Total Phenolic ◽  
Cytotoxic Activities ◽  
Ageratum Conyzoides ◽  
Reducing Ability ◽  
Ic50 Value ◽  
Total Antioxidant

Modern civilization is facing more than hundreds of disorders associated with free radicals and natural antioxidants from non-edible plants are gaining importance to fight these disorders. The intention of this report is to evaluate a well known medicinal weed Ageratum conyzoides stems for its antioxidant and cytotoxic Effects. Antioxidant potentiality of the crude methanolic extract of the Ageratum conyzoides (AC) stems was investigated on DPPH scavenging activity, reducing ability, total antioxidant capacity as well as total phenolic contents. Cytotoxic study was done by brine shrimp lethality bioassay and vincristin sulphate was used as standard. The total phenols and total antioxidant capacity of AC was found to be 38.125 ± 2.01mg/g equivalent of gallic acid and 333.37 ± 4.22mg/gm equivalent of ascorbic acid, respectively. The percentage (%) scavenging of DPPH free radical of the extract was found to be concentration dependent with IC50 value 46.01 ± 2.23µg/ml while IC50 value of standard ascorbic acid was found to be 29.56 ± 0.11?g/ml. The reducing power of AC was found to be concentration dependent. The cytotoxicity exhibited by AC was found promising with LC50 value 1.32?g/ml, comparing with the LC50 (0.689?g/ml) values of vincristin sulphate. The present investigation suggests that Ageratum conyzoides possesses remarkable antioxidant and cytotoxic property.DOI: http://dx.doi.org/10.3329/icpj.v2i2.13195 International Current Pharmaceutical Journal 2013, 2(2): 33-37

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