Antioxidant activity, phenolic and sugar content of light and dark dried fig (Ficus carica L.) cultivars grown in Croatia

Background: Non-digestible oligosaccharides are versatile sources of chemical diversity, well known for their prebiotic actions, found naturally in plants or produced by chemical or enzymatic synthesis or by hydrolysis of polysaccharides. Compared to polyphenols or even polysaccharides, the antioxidant potential of oligosaccharides is still unexplored. The aim of the present work was to provide an up-to-date, broad and critical contribution on the topic of antioxidant oligosaccharides. Methods: The search was performed by crossing the words oligosaccharides and antioxidant. Whenever possible, attempts at establishing correlations between chemical structure and antioxidant activity were undertaken. Results: The most representative in vitro and in vivo studies were compiled in two tables. Chitooligosaccharides and xylooligosaccharides and their derivatives were the most studied up to now. The antioxidant activities of oligosaccharides depend on the degree of polymerization and the method used for depolymerization. Other factors influencing the antioxidant strength are solubility, monosaccharide composition, the type of glycosidic linkages of the side chains, molecular weight, reducing sugar content, the presence of phenolic groups such as ferulic acid, and the presence of uronic acid, among others. Modification of the antioxidant capacity of oligosaccharides has been achieved by adding diverse organic groups to their structures, thus increasing also the spectrum of potentially useful molecules. Conclusion: A great amount of high-quality evidence has been accumulating during the last decade in support of a meaningful antioxidant activity of oligosaccharides and derivatives. Ingestion of antioxidant oligosaccharides can be visualized as beneficial to human and animal health.

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Effect of Lactic Acid Fermentation on Total Phenolic Content and Antioxidant Activity of Fig Fruit Juice (Ficus carica)

Proceedings of the Health Science International Conference (HSIC 2017) ◽

10.2991/hsic-17.2017.44 ◽

2017 ◽

Author(s):

Ernanin Dyah Wijayanti ◽

Nur Candra Eka Setiawan ◽

Jean Patricia Christi

Keyword(s):

Antioxidant Activity ◽

Lactic Acid ◽

Total Phenolic Content ◽

Fruit Juice ◽

Phenolic Content ◽

Lactic Acid Fermentation ◽

Ficus Carica ◽

Total Phenolic ◽

Acid Fermentation

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Influence of various factors (temperature, humidity, light) on the chemical composition and antioxidant activity of bisquis

Innovations and Food Safety ◽

10.31677/2311-0651-2020-28-2-7-14 ◽

2021 ◽

pp. 7-14

Author(s):

A. N. Gulyaeva ◽

M. S. Voronina ◽

N. V. Makarova

Keyword(s):

Antioxidant Activity ◽

Raw Materials ◽

Sugar Content ◽

Total Content ◽

Total Phenolic ◽

Black Currant ◽

Confectionery Products ◽

High Sugar Content ◽

Total Antioxidant ◽

Phenolic Substances

Confectionery - food products, usually with a high sugar content, characterized by high calorie content and digestibility. They are divided into groups: sugar, flour confectionery, chocolate, cocoa. The following types of products are used as the main raw materials for the preparation of confectionery products: flour (wheat, rye, corn, rice, oatmeal, etc.), sugar, honey, fruits and berries, milk and cream, fats, eggs, yeast, starch, cocoa, nuts, food acids, gelling agents, flavoring and aromatic additives, food dyes and baking powder. The high content of carbohydrates, proteins and fats, as well as polyunsaturatedfatty acids and some vitamins determines the significant value of confectionery products. The influence of shelf life on biscuit semi-finished products prepared according to the classical recipe using pomace powder and concentrated juice of black currant and blueberry berries is shown. Methods used in the experimental part: measurement of the total phenolic content using the Folin-Chekelau reagent, the total content of flavonoids and anthocyanins, the level of free radical capture DPPH (2,2-diphenyl-1-picrilhydrazyl), the total antioxidant activity by the FRAP method and the antioxidant activity in the linoleic acid system. It was found that the content of phenolic substances, flavonoids, anthocyanins and antioxidant activity is greatly influenced by high humidity and a constant light source. These indicators are significantly reduced, but when stored in a vacuum, this decrease in indicators can be slowed down.

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Biocomponents and Antioxidant Activity of Ribes khorasanicum

International journal of basic science in medicine ◽

10.15171/ijbsm.2018.18 ◽

2018 ◽

Vol 3 (3) ◽

pp. 99-103 ◽

Cited By ~ 7

Author(s):

Mohammad Ehsan Taghavizadeh Yazdi ◽

Jalil Khara ◽

Mohammad Reza Housaindokht ◽

Hamid Reza Sadeghnia ◽

Sedigheh Esmaeilzadeh Bahabadid ◽

...

Keyword(s):

Antioxidant Activity ◽

Sugar Content ◽

Antioxidant Properties ◽

Dry Weight ◽

Total Phenolic ◽

Anthocyanin Content ◽

Bioactive Components ◽

Total Anthocyanin ◽

Total Anthocyanin Content ◽

Biological And Medical Applications

Currently, there have been lots of interests in phytochemicals as bioactive components. The roles of fruit, vegetables, and red pigments in preventing diseases have been partly accredited to the antioxidant properties of their constituent polyphenols, flavonoid, anthocyanins, and etc. Biochemistry parameters including the relative levels of antioxidant activity, total phenolic content, total flavonoid, total anthocyanin, soluble and insoluble sugar content of Ribes khorasanicum, have been calculated in this project. The total anthocyanin content of the investigated Ribes khorasanicum measured to be 62.9 mg/g in dry weight, while displaying high levels when compared to other components, which indicates that the anthocyanin content was the predominant antioxidant components in the investigated plant. This particular plant has the potential to serve as the important source of antioxidant that can be utilized in different biological and medical applications.

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Antioxidant Activity, Sugar Content and Phenolic Profiling of Blueberries Cultivars: A Comprehensive Comparison

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha46211120 ◽

2018 ◽

Vol 46 (2) ◽

pp. 639-652 ◽

Cited By ~ 13

Author(s):

Onur Tolga OKAN ◽

İlhan DENİZ ◽

Nurettin YAYLI ◽

İhsan Güngör ŞAT ◽

Mehmet ÖZ ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Antioxidant Activities ◽

Sugar Content ◽

Total Phenolic ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Total Anthocyanin Content ◽

The World ◽

Comprehensive Comparison

Commercial blueberry production has been a viable industry throughout the world for 95 years; because of blueberry is a good source of antioxidant. Blueberries are especially rich in anthocyanin, a flavonoid with potent antioxidant capacity. The aim of this study was to compare the phenolic quantities, antioxidant activities, anthocyanin, sugar and phenolic compounds of blueberries produced in Turkey with those of similar blueberry varieties produced around the world. As a result of the conducted analysis, the total phenolic content (TPC) amount found in the berries was 77.26-215.12 mg GAE/100 g, the total flavonoid content (TFC) was 30.44-91.69 mg QE/100 g and the total anthocyanin content (TAC) was 43.03-295.06 mg c3-GE/100 g. Examining the antioxidant activities of the berries, DPPH between 1.10-5.65 mg/ml, FRAP between 454.93-36832.96 µmol troloks/100 g, β-Carotene between 40.66-86.48%. It was determined that the natural berries contained much more phenolic compounds and higher antioxidant activity than that of the cultivars The result of HPLC analysis, chlorogenic acid is determined to be the dominant compound in all berries. Furthermore, fructose and glucose are found in all fruits in different quantities while sucrose is found in certain varieties of berries as well. At the end of the performed study the data indicate that wild and cultivars of blueberries are rich sources of antioxidants for local as well international industries importing this fruit for food processing and enormous products.

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The Nutritional Value of Non-Traditional Gluten-Free Flakes and Their Antioxidant Activity

Antioxidants ◽

10.3390/antiox8110565 ◽

2019 ◽

Vol 8 (11) ◽

pp. 565

Author(s):

Kristýna Šťastná ◽

Martina Mrázková ◽

Daniela Sumczynski ◽

Betül Cındık ◽

Erkan Yalçın

Keyword(s):

Antioxidant Activity ◽

High Performance ◽

Sugar Content ◽

Chenopodium Quinoa ◽

Biologically Active ◽

Eragrostis Tef ◽

Total Phenolic ◽

Phenolic Antioxidants ◽

In Vitro Digestibility

Nowadays, there is a growing interest for foods with a lower sugar content and rich in fiber and biologically active substances. The main purpose of this study was to prepare flakes from non-traditional pigmented cereals (Oryza sativa, Chenopodium quinoa, and Eragrostis tef) and to analyze their fibre, sugar, and in vitro digestibility values. Regarding phenolic antioxidants (soluble, soluble conjugated, and insoluble bound fractions), their content and antioxidant activity were measured using spectrophotometry and high performance liquid chromatography (HPLC) methods. Hydrothermally treated grains resulted in flakes with higher total dietary fibre contents (11.1–24.4%), quinoa and teff flakes were rich in maltose (up to 42.0 mg/g). Non-traditional flakes had lower in vitro digestibility, but conversely, they exhibited the highest phenolic contents corresponding with the highest antioxidant activity values (up to 2.33 mg Gallic acid equivalent/g of total phenolic content and 1.59 mg Trolox equivalent/g for 2,2-diphenyl-1-picrylhydrazyl (DPPH) in case of brown teff). Among free phenolics, the main contributors to an antioxidant activity were p-coumaric, o-coumaric, and gallic acids (r > 0.8186); among the soluble conjugated fractions, they were epigallocatechin, epicatechin, caffeic, and vanillic acids (r > 0.5935); while caffeic, protocatechuic, and ferulic acids (r > 0.5751) were the main contributors among the insoluble bound phenolics.

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Correlation Study of Honey Regarding their Physicochemical Properties and Sugars and Cyclitols Content

Molecules ◽

10.3390/molecules25010034 ◽

2019 ◽

Vol 25 (1) ◽

pp. 34 ◽

Cited By ~ 6

Author(s):

Ileana Andreea Ratiu ◽

Hossam Al-Suod ◽

Małgorzata Bukowska ◽

Magdalena Ligor ◽

Bogusław Buszewski

Keyword(s):

Electrical Conductivity ◽

Antioxidant Activity ◽

Statistical Analysis ◽

Physicochemical Properties ◽

Sugar Content ◽

Correlation Study ◽

Osmotic Effect ◽

Defensive Role ◽

Wide Range ◽

Comprehensive Study

Honey is a natural sweetener, with an osmotic effect on microorganisms due to the increased sugar content and low amount of water. Cyclitols are minor constituents of honey. They play a defensive role in plants against unfavorable environmental conditions. Honey’s physicochemical properties can vary, resulting in a wide range of colors, flavors, scents, antioxidant activity, dissimilar values of pH, acidity, electrical conductivity, etc. Some literature regarding correlation between honey types is already available, but a comprehensive study displaying an ample evaluation of multifarious aspects is still needed. This study focuses on the correlation between 18 honey types, originating from 10 countries, collected during four years, summarizing a total of 38 samples. A total of 6 physicochemical properties and 18 target components (sugars and cyclitols) were considered as variables. A correlation analysis is presented between the investigated parameters and between honey types, together with the statistical analysis which allowed for observation of the clusters’ distribution according with the investigated variables.

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