VITAMIN C CHANGES AND TOTAL ANTIOXIDANT ACTIVITY OF FRESH AND STORED GREEN ASPARAGUS SPEARS

ABSTRACT: The objective was to evaluate the physical and chemical characteristics of noni (Morinda citrifolia) grown in the Mato Grosso State. Ripe fruits from a field located in Cuiabá-MT, had the peel, pulp and seeds separated and subjected to different evaluations. The fruit parts were characterized physically and chemically. Determinations of vitamin C, carotenoids, phenolics and the total antioxidant activity of the fruit mesocarp (pulp) were made. Noni cultivated in the Mato Grosso State presents high levels of potassium, calcium and sodium, with predominance of potassium. The protein content was higher in the seed, and the ash, in the peel, respectively. Noni pulp showed high levels of vitamin C, carotenoids and phenolics and can be considered a potential antioxidant.

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Evaluation of oxidative stress and antioxidant activity in pre and post hemodialysis in chronic renal failure patients from Western region of Nepal

Bangladesh Journal of Medical Science ◽

10.3329/bjms.v13i1.14741 ◽

2013 ◽

Vol 13 (1) ◽

pp. 40-44 ◽

Cited By ~ 1

Author(s):

Takkella Nagamma ◽

S Ahmed ◽

Akshatha Pai ◽

Sheethal Mohan ◽

Abhishek Chathuvedi ◽

...

Keyword(s):

Oxidative Stress ◽

Antioxidant Activity ◽

Renal Failure ◽

Chronic Renal Failure ◽

Vitamin C ◽

Oxidative Stress Marker ◽

Cellulose Membrane ◽

Total Antioxidant Activity ◽

Plasma Urea ◽

Total Antioxidant

Objective: To evaluate the oxidative stress and antioxidant activity in pre and post hemodialysis in chronic renal failure patients using a diacetate cellulose membrane. Background: Chronic Renal Failure is a gradual, progressive and irreversible loss of normal functioning of kidneys. This is associated with increased formation of reactive oxygen species and increased oxidative stress. No studies have been undertaken in this area in Nepal. Method: The study groups were devided into chronic renal failure patients undergoing hemodialysis (n=52) and healthy controls (n=52). Diacetate cellulose was used as dialyzer membrane for chronic renal failure patients. Blood samples were collected in EDTAbottles and plasma was used for the estimation of oxidative stress marker, total antioxidant activity, vitamin C, ?-tocopherol, urea and creatinine. Results: There was significant reduction in the levels of vitamin C,? -tocopherol and total antioxidant activity in post dialysis patients compared to predialysis and control groups (p<0.001). Plasma urea and creatinine levels were high in predialysis patients compared to controls and was significantly reduced after dialysis. Significantly elevated malondialdehyde levels were found in chronic renal failure patients before and after dialysis when compared with controls. Conclusion: The results of our study indicate that there are reduced levels antioxidants in chronic renal patients in pre and post dialysis condition and also more loss of antioxidants after dialysis. All these condition leads to increased oxidative stress in these patients. DOI: http://dx.doi.org/10.3329/bjms.v13i1.14741 Bangladesh Journal of Medical Science Vol. 13 No. 01 January2014: 40-44

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Fruit of raspberry Rubus Idaeus L. as a source of functional ingredients (review)

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2018-1-5-14 ◽

2019 ◽

Vol 48 (1) ◽

pp. 5-14 ◽

Cited By ~ 1

Author(s):

Екатерина Жбанова ◽

Ekaterina Zhbanova

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Antioxidant Properties ◽

Rubus Idaeus ◽

Anthocyanin Content ◽

Total Antioxidant Activity ◽

Red Raspberry ◽

Total Anthocyanin ◽

Wide Range ◽

Total Antioxidant

The article gives a comparative analysis of the data obtained by Russian and foreign scientists considering the content of vitamins and other valuable substances in raspberry fruit. That determines high antioxidant properties of raspberry. The goal of the study was to generalize information which shows specific nature of that plant in relation to the complex of vitamins and polyphenol compounds which it contains. The author shows that fruit of raspberry R. idaeus L. consists of 5–40 mg/100 g of vitamin C, folic acid - 26-44 mg/100 g. Consumption of only 100 g of raspberries satisfies daily requirement of vitamin C (60 mg) by 8.3 - 66.7%, in folates (200 mg) by 13–22%. Total anthocyanin content in red raspberry varies within wide range (20–100 mg/100 g), in black raspberry – form 200 to 600 mg/100 g. Raspberry accumulates from 38 to 270 mg/100 g of ellagic acid. In small amounts the cultivated red raspberry consists of the following substances: carotenoids (β-carotene – 9.3 mg/100 g, zeaxanthin – 11 mg/100 g, lutein – 320 mg /100 g), vitamin E – 0.15–0.44 mg/100 g tocopherol equivalents, thiamine – 0,020 mg/100 g, riboflavin – 0.034 mg/100 g, niacin – 0.036 mg/100 g, pyridoxin – 0.05 mg/100 g, biotin – 5.7 mg/100 g. Total content of antioxidants in the cultivated raspberry fruit is 1.71 mg/g (standard quercetin). As a result of the analysis of different literary sources the author determined that raspberry antioxidant properties are mainly connected with high polyphenol content. Contribution of vitamin C into total antioxidant activity is relatively low. Though raspberry fruit chemical composition has already been studied quite well it is necessary to perform further more detailed research of different raspberry cultivars considering their total antioxidant activity as well as certain biochemical components which comprise antioxidant complex of raspberry fruit. The obtained results will form the base for further research aimed at investigating phytochemical compounds of fruit crops which have become an essential part of healthy human diet and developing nutraceutical products.

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Non-enzymatic and enzymatic antioxidant components of the mature Cambuí metabolism

Acta Agronómica ◽

10.15446/acag.v68n1.76362 ◽

2019 ◽

Vol 68 (1) ◽

Author(s):

Lailla Sabrina Queiroz Nazareno ◽

Maria Raquel Alcântara de Miranda ◽

Maria Ketully Neyane Alves Pinto ◽

Mônica Maria Almeida Lopes ◽

Maria Do Socorro Moura Rufino

Keyword(s):

Antioxidant Activity ◽

Superoxide Dismutase ◽

Vitamin C ◽

Enzymatic Activity ◽

Ferrous Sulphate ◽

Antioxidant Potential ◽

Total Antioxidant Activity ◽

Total Polyphenols ◽

Total Antioxidant ◽

Total Anthocyanins

The objective of this work was to identify and evaluate the bioactive compounds, as well as the antioxidant potential, present in mature fruits of cambuizeiro (Myrcia multiflora) from the Chapada do Araripe, Brazil. In the fruits were evaluated: vitamin C, total anthocyanins, yellow flavonoids, total polyphenols, total antioxidant activity by the FRAP, DPPH and ABTS methods, and the antioxidant superoxide dismutase (SOD) and catalase (CAT) activity. Cambui had an average vitamin C content of 56.40 mg/100 g, 2869.44 mg/100 g total anthocyanins 2858.50 mg/100 g yellow flavonoids and 1007.64 mg EAG/100 g of total polyphenols. While the total antioxidant activity according to FRAP method was 123.94 μM ferrous sulphate/g, DPPH was 1805.66 g/g EC50, and ABTS was 32.62 μM trolox/g. The enzymatic activity of SOD was 846,203 AU/g, while CAT did not read. These results indicate that the mature fruits of cambuizeiro present high antioxidant potential, corroborating to the idea that their consumption may result in benefits to human health.

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Physicochemical Properties, Sensory Acceptance and Storage Stability of Yogurt Flavored with Refractance Window Dried Passion Fruit Powder

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i530297 ◽

2021 ◽

pp. 38-49

Author(s):

Amos Asiimwe ◽

Julia B. Kigozi ◽

John Muyonga

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Phenolic Content ◽

Storage Period ◽

Passion Fruit ◽

Carotenoid Content ◽

Total Phenolic ◽

Total Antioxidant Activity ◽

Total Antioxidant ◽

Fruit Powder

Aims: The study evaluated the use of refractance window dried passion fruit powder as a flavoring for yogurt. Place and Duration of Study: Department of Food Technology and Nutrition, Makerere University, Kampala-Uganda between October 2020 and January 2021. Methodology: Passion fruit pulp was mixed in carboxymethyl cellulose and dried using a laboratory refractance window drier. Plain yogurt was flavored with 2% passion fruit powder. Passion fruit flavored, plain and commercial yogurt were analyzed for physico-chemical and sensory properties. Statistical analyses were performed using XLSTAT and all results were considered to be significant at P<0.05. Results: pH values and titratable acidity for all yogurts ranged from 4.67 to 3.77 and 1.21% to 2.89%, respectively throughout the 14 day storage period. The apparent viscosity of all yogurts increased significantly during storage and ranged from 413.76 cP to 525.20 cP, the syneresis of yogurts ranged from 25.6% to 32.2%, vitamin C content of the yogurts ranged from 0.69 mg/100 g to 1.91 mg/100 g, the carotenoid content of yogurts ranged from 0.55 µgRAE to 1.07 µgRAE, phenolic content of the yogurts ranged from 0.50 mg/100 g GAE to 8.01 mg/100 g GAE, whereas total antioxidant activity of the yogurts ranged from 0.21mg/100g VCE to 9.96mg/100g VCE. For all yogurt types, there was no significant change (p<0.05) in any of the sensory parameters (flavor, color, mouth feel, consistency, taste and overall acceptability) over the storage period of 14 days. Conclusion: Addition of passion fruit powder to yogurt resulted in increased levels of vitamin C, beta carotenoid, total phenolic content and total antioxidant activity, in comparison to plain yoghurt and commercial vanilla flavored yogurt. This will provide consumers with more nutritious options thereby improving nutrition of consumers.

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Antioxidant compoundsand total antioxidant activity in fruits of acerola from cv. Flor Branca, Florida Sweet and BRS 366

Revista Brasileira de Fruticultura ◽

10.1590/0100-2945-410/13 ◽

2014 ◽

Vol 36 (2) ◽

pp. 294-304 ◽

Cited By ~ 11

Author(s):

Kellina Oliveira de Souza ◽

Carlos Farley Herbster Moura ◽

Edy Sousa de Brito ◽

Maria Raquel Alcântara de Miranda

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Soluble Sugar ◽

Antioxidant Properties ◽

Soluble Solids ◽

Maturity Stage ◽

Activity Levels ◽

Total Antioxidant Activity ◽

Total Soluble Sugar ◽

Total Antioxidant

Information on antioxidant properties at different ontological stages may help producers and food technologists to identify which cultivar and/or maturity stage are most adequate for their need, therefore this work aimed to study the changes in the antioxidant metabolism during acerola development. Fruit from cv. Flor Branca, BRS366 and Florida Sweet were harvested at different stages: immature green colored (I), physiologically mature with green color and maximum size (II), breaker (III) and full red ripe (IV). After harvest, fruits were selected, divided into four replications with 500 g each and evaluated regarding their titratable acidity, pH, soluble solids, total soluble sugar, vitamin C, polyphenol, anthocyanin, yellow flavonoid, total antioxidant activity and antioxidant enzyme activity. Anthocyanin and flavonoid were determined through LC-DAD-ESI/MS and all analysis followed a completely randomized factorial 3 x 4 design. Fruits of 'Florida Sweet' presented significantly higher soluble solids (9.46ºBrix). Vitamin C content decreased during ripening, but ripe 'BRS 366' fruits showed the greatest values (1363 mg.100 g-1) and highest TAA with 42.36 µM TEAC.g-1FW. Cyanidin 3-rhamnoside (520.76 mg.100 g-1 DM) and quercetin 3-rhamnoside (33.72 mg.100 g-1 DM) were the most abundant anthocyanin and yellow flavonoids found mainly in 'Flor Branca' fruit of acerola, whose antioxidant enzymes activities were also higher. Ripe 'Florida Sweet' fruit presents a great potential for fresh consumption, meanwhile physiologically mature 'BRS 366' fruit seems the best option for the bioactive compounds processing industry. As 'Flor Branca' fruit of acerola kept the highest activity levels, it could be an indicative of greater potential for postharvest conservation.

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