Effects of solvent types on total phenolic contents and antioxidant capacity of raw cocoa powder

2018 ◽  
pp. 393-398
Author(s):  
D.T.K. Yen ◽  
Ha V.H. Nguyen ◽  
Hoa D.H. Nguyen
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic ◽  
Cocoa Powder ◽  
Phenolic Contents ◽  
Total Phenolic Contents

Changes in Total Antioxidant Contents of Colostrum of Honamli and Hair Goat Breeds During the First 5 Days of Parturition

2020 ◽  
Author(s):  
R. Altintas ◽  
O. Kankavi
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Transition Period ◽  
Primary Source ◽  
Total Phenolic ◽  
Acquired Immunity ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Total Antioxidant ◽  
Antioxidative Protection

Colostrum is the primary source of initial acquired immunity and provides an antioxidative protection of newborn. The aim of present study was to analyze and compare the changes in total antioxidant capacity (TAC) and total phenolic contents (TPCs) colostrum’s of Honamli and Hair goat breeds on the first 5 days after parturition. The spectrophotometric ABTS method and the Folin–Ciocalteu assay were used. TAC and TPCs values were decreased gradually as the transition period advances. Both values were highest on the day first of calving as compared to rest of the days. Honamli goat colostrum samples had a higher TAC value than Hair goat and was showed significant (P less than 0.05) difference amongst the breeds. However, TPCs in Hair goat colostrum showed highly significant (P less than 0.05) difference than those of Honamli goat. In conclusion, TAC and TPC values in goat colostrum showed differences among goat breeds and exhibits daily rational changes. 

scholarly journals Effects of maturity stages and fermentation of cocoa beans on total phenolic contents and antioxidant capacities in raw cocoa powder

2018 ◽  
Vol 14 (4) ◽  
pp. 743-752
Author(s):  
Dang Thi Kim Yen ◽  
Nguyen Vu Hong Ha
Keyword(s):  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Cocoa Beans ◽  
Fermentation Time ◽  
Cocoa Powder ◽  
Commercial Enzyme ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Maturity Stages ◽  
Antioxidant Capacities

Consumption of cocoa (Theobroma cacao L.) and cocoa products is associated with numerous health benefits due to their high levels of polyphenols and antioxidant capacities. In this study, changes of total phenolic contents (TPC) and antioxidant capacities (AC) of raw cocoa powder at four maturity stages, under different fermentation methods and fermentation duration of cocoa beans were investigated. The TPC and AC were measured using Folin–Ciocalteu and Trolox equivalent antioxidant capacity (TEAC)/ABTS assay, respectively. In term of maturity stages, the powder of unfermented cocoa beans harvested from the stage one contained significantly lower levels of TPC (6.39 ± 0.02 g CE/100 g DM) and AC (26.82 ± 0.13 mol TE/100 g DM) than those from the beans harvested from the stage two, three and four. For all maturity stages studied, fermenting cocoa beans increased antioxidant capacities of the raw cocoa powder. Cocoa fermentation using the commercial enzyme Pectinex® Ultra SP-L resulted in lower TPC but higher AC in comparison to those treated without enzymes, however prolonged fermentation time in cocoa beans significantly reduced TPC and AC in the powder. Strong correlations between TPC and AC of fermented samples with (R = 0.923) and without enzyme supplement (R = 0.942) were obtained. Two-way anova analyses showed that changes of TPC and AC of cocoa beans were dependent on maturity stages, fermentation methods and fermentation duration. As a conclusion, fermentation of cocoa beans harvested at the maturity stage two and three was found to be optimum for the high levels of AC and TPC attainment; fermented beans with commercial enzyme could be utilized to reduce labor cost by shortening the fermentation duration.

scholarly journals Antioxidant capacity and total phenolic contents in hydrophilic extracts of selected Bangladeshi medicinal plants

2014 ◽  
Vol 7 ◽  
pp. S568-S573 ◽  
Author(s):  
Avonti Basak Tukun ◽  
Nazma Shaheen ◽  
Cadi Parvin Banu ◽  
Md. Mohiduzzaman ◽  
Saiful Islam ◽  
...  
Keyword(s):  
Medicinal Plants ◽  
Antioxidant Capacity ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Total Phenolic Contents

scholarly journals Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk

2022 ◽  
Vol 8 (1) ◽  
pp. 12-22
Author(s):  
Gaye I. Erdoğan ◽  
Ayşe Neslihan Dündar
Keyword(s):  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Sensory Properties ◽  
Total Phenolic ◽  
Physicochemical Composition ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Antioxidant Capacities

Chestnut-added milk (CM) was produced with 2 different methods. In the first method, chestnuts were roasted, and in the second method, they were cooked in bain-marie and then added to milk at different ratios (5, 15, 25 %). The addition of chestnuts to milk statistically increased the amount of protein, dietary fiber, carbohydrate, energy, mineral (Ca, K, P, Mg), antioxidant capacity and total phenolic content compared to the control, whereas it did not cause a significant change in sensory properties. Therefore, the chestnut is a suitable supplementation for milk.

scholarly journals Effects of drying methods on total phenolic contents and antioxidant capacity of the pomelo (Citrus grandis (L.) Osbeck) peels

2018 ◽  
Vol 50 ◽  
pp. 217-225 ◽  
Author(s):  
Nur Farhana Abd Rahman ◽  
Rosnah Shamsudin ◽  
Amin Ismail ◽  
Nor Nadiah Abdul Karim Shah ◽  
Jaturapatr Varith
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic ◽  
Drying Methods ◽  
Phenolic Contents ◽  
Total Phenolic Contents
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