scholarly journals Bioactive Compounds of Seaweed Sargassum plagyophyllum and Eucheuma cottonii as Lightening Raw Materials

2017 ◽  
Vol 20 (3) ◽  
pp. 632 ◽  
Author(s):  
Maretty Twentyna Dolorosa ◽  
N. Nurjanah ◽  
Sri Purwaningsih ◽  
Effionora Anwar ◽  
Taufik Hidayat
Keyword(s):  
Heavy Metal ◽  
Vitamin C ◽  
Moisture Content ◽  
Bioactive Compounds ◽  
Raw Materials ◽  
Brown Seaweed ◽  
Chemical Characterization ◽  
Bioactive Compound ◽  
Plate Count ◽  
Phytochemical Compounds

Seaweed is main commodity with abundant amount of Indonesian waters. Seaweed contains naturally bioactive compounds that acts as antioxidant and tyrosinase inhibitor which inhibit melanin formation and the latest approach used to skin lightening. The aim of this research were to determine chemical characterization such as heavy metal, secondary metabolite (phytochemical compounds), moisture, vitamin C and E, antioxidant activity and total plate count (TPC) on dry simplisia and slurry of S. plagyophyllum and E. cottonii. Total microbe of S. plagyophyllum amounted 2,3×102 colony⁄g with moisture content 16,71% and E. cottonii amounted 2,2×103 colony⁄g with moisture content 19,79%. Brown seaweed, S. plagyophyllum, did not contain dangerous heavy metal. Vitamin C value in both spesies of seaweed were 212,95 mg/kg for<br />S. plagyophyllum and 15,95 mg/kg for E. cottonii. Vitamin E of S. plagyophyllum amounted 363,86 mg/kg and 0,23 mg/kg for E. cottonii. IC50  value of S. plagyophyllum was 109 ppm and 130,62 ppm for E. cottonii. S. plagyophyllum slurry contain bioactive compound such as alkaloids, steroids, flavonoids, saponins and tannins. E. cottonii slurry contain bioactive compound alkaloids and terpenoids.<br /><br />

scholarly journals Characterization and Bioactive Compound Analysis of Meretrix meretrix Linnaeus

Marinade ◽  
2018 ◽  
Vol 1 (01) ◽  
pp. 01-09
Author(s):  
Azwin Apriandi ◽  
Kustiariyah Tarman ◽  
Purwantiningsih Sugita
Keyword(s):  
Heavy Metals ◽  
Heavy Metal ◽  
Bioactive Compounds ◽  
Methanol Extract ◽  
Bioactive Compound ◽  
Morphological Characterization ◽  
Proximate Analysis ◽  
Meretrix Meretrix ◽  
White Meat ◽  
Yellowish White

Meretrix meretrix was one of gastropods seawater has been used by people as a food. These shells are still categorized of bycatch and have not explored the benefits. This study aimed to characterize and analyze the content of bioactive Meretrix meretrix. This research was conducted morphological characterization shellfish sensory, measurement of yield, the content of the proximate analysis, heavy metals and analysis of bioactive compounds from the extracts of water and methanol. Observation found that the Meretrix meretrix has a yellowish white color with black bars at the end of the shell and the white meat and chewy with a yield of meat and shells of 11.09% and 69.85%. Analysis of water content, ash, fat, protein, and carbohydrates respectively by 79.99%, 1.50%, 0.22%, 9.42%, and 8.81%. Heavy metal obtained 8x10-4 ppm Hg content, 13x10-4 ppm Pb, Cd, and Cu 45x10-4 and 88x10-4 ppm. Bioactive compounds in water and methanol extract of shellfish Lamis including alkaloids, steroids, and saponins.

scholarly journals KOMPOSISI KIMIA, SENYAWA BIOAKTIF DAN ANKGA LEMPENG TOTAL PADA RUMPUT LAUT Gracillaria edulis

2017 ◽  
Vol 5 (3) ◽  
pp. 90
Author(s):  
Susanti Musa ◽  
Grace Sanger ◽  
Henny Adeleida Dien
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Bioactive Compound ◽  
Bacterial Count ◽  
Ash Content ◽  
Plate Count ◽  
Test Results ◽  
Gracilaria Edulis ◽  
Average Value ◽  
Total Plate Count

This study was conducted to determine the proximate composition, bioactive compound and total plate count (TPC) in Gracilaria edulis seaweed. This research used descriptive explorative method. The results showed the average value of moisture content (77.7%); protein content (39.4%); fat content (8.1%); carbohydrates by difference (71.7%); ash content (20.7%) and very low bacterial count. Phytochemical test results show this seaweed contains alkaloids, saponins, flavonoids, and triterpenoids compounds. Penelitian ini dilakukan untuk mengetahui komposisi proksimat, senyawa bioaktif dan angka lempeng total (ALT) pada rumput laut Gracilaria edulis. Penelitian ini menggunakan metode penelitian deskriptif eksploratif. Hasil penelitian menunjukkan nilai rata-rata kadar air (77,7%); protein (39,4%); kadar lemak (8,1%); karbohidrat (71,7%); kadar abu (20,7%) dan jumlah bakteri yang sangat rendah. Hasil uji fitokimia menunjukkan rumput laut ini mengandung  senyawa alkaloid, saponin, flavonoid, dan triterpenoid.

scholarly journals Heterogeneity in the Chemical Composition of Biofertilizers, Potential Agronomic Use, and Heavy Metal Contents of Different Agro-Industrial Wastes

2019 ◽  
Vol 11 (7) ◽  
pp. 1995 ◽  
Author(s):  
Sabrina Cajamarca ◽  
Douglas Martins ◽  
Juscimar da Silva ◽  
Mariana Fontenelle ◽  
Ítalo Guedes ◽  
...  
Keyword(s):  
Heavy Metal ◽  
Raw Materials ◽  
Chemical Characterization ◽  
Industrial Wastes ◽  
Chemical Compositions ◽  
Agronomic Efficiency ◽  
Waste Products ◽  
Metal Contents ◽  
Great Heterogeneity

Several agro-industrial, livestock, and food wastes can be recycled to create biofertilizers. This diversity of raw materials can result in nutritional imbalance and an increase in heavy metal content, which could make the final product unfeasible. Thus, the chemical characterization of the raw materials and their influence on the sustainable and safe production of biofertilizers need to be better understood. In this context, the objective of the present study was to evaluate the chemical characteristics of agro-industrial residues used in the manufacture of an aerobic liquid biofertilizer. We analyzed the macronutrient, micronutrient, and trace metal contents of seven waste products used as raw materials to create a biofertilizer. In addition, a survey of secondary biofertilizer data from different residues was carried out that showed great heterogeneity in the chemical compositions of these residues, which has a direct impact on the agronomic efficiency of these biofertilizers. The characterization revealed that some materials may be contaminants of the soil, due to high levels of trace metals, especially cadmium. We conclude that the generation of detailed inventories, such as those of the nutrient and heavy metal contents of the raw materials and biofertilizers produced, is indispensable for the correct recommendation of biologically-based inputs in agriculture.

scholarly journals Organic Versus Conventional – a Comparative Study on Quality and Nutritive Value of Selected Vegetable Crops of Southern India

2020 ◽  
Vol 18 (1) ◽  
pp. 99-116
Author(s):  
JR Xavier ◽  
V Mythri ◽  
R Nagaraj ◽  
VCP Ramakrishna ◽  
PE Patki ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Heavy Metal ◽  
Vitamin C ◽  
Metal Contamination ◽  
Nutritive Value ◽  
Heavy Metal Contamination ◽  
Plate Count ◽  
Microbial Quality ◽  
Edible Plant ◽  
Lead And Cadmium

Vegetables are defined as edible plant parts generally consumed raw or cooked with a main dish, in a mixed dish, as an appetizer or as a salad. Food safety aspects related to microbial quality (total plate count, yeast and mold and food borne pathogens) and toxic residue (heavy metals) and mineral content were investigated for vegetables such as green leafy vegetable, salad vegetables, sprouts, brinjal, green chilies and French beans collected from organic and conventional outlets from Mysore region, Karnataka, India. Microbial analysis was carried out using standard procedures and mminerals (Ca, K, Fe, Cu, Mg, Mn and Zn) and heavy metals (Cd and Pb) were determined. Significant variations (p>0.05) were observed for microbial quality among organic and conventional vegetables. Mineral and vitamin C content were also significantly higher (p>0.01) in organic samples. Heavy metal contamination for lead and cadmium tested positive for conventional samples while organic samples tested negative. The variables that contributed most for the variability were heavy metal contamination, mineral and vitamin C content. Organically grown vegetables were free from heavy metals and safe for consumption, as well as they are rich in mineral and vitamin C content in comparison to conventional samples. SAARC J. Agri., 18(1): 99-116 (2020)

Instant Insights: Nutraceuticals in fruit and vegetables

2020 ◽  
Keyword(s):  
Vitamin C ◽  
Bioactive Compounds ◽  
Crop Production ◽  
Metabolic Diseases ◽  
Antioxidant Properties ◽  
Bioactive Compound ◽  
Fruit And Vegetables ◽  
Specific Cell ◽  
Anthocyanin Content ◽  
Genetic Dissection

This specially curated collection features three reviews of current and key research on nutraceuticals in fruit and vegetables. The first chapter provides a brief description of the chemistry of bioactive compounds (BCs) and their presence in temperate fruits, and discusses recent advances in strategies towards improving sustainable crop production for nutraceuticals. It examines polyphenols, carotenoids, vitamin C and production practices that influence bioactive compound synthesis. The second chapter describes the claimed health benefits associated with the antioxidant properties of bioactive compounds found in mangoes, such as vitamin C, phenolics and carotenoids. The chapter also examines specific cell, animal and clinical studies that suggest mango pulp, juice and extract are effective against metabolic diseases and certain forms of cancer. The final chapter considers how developments such as genetic dissection using fruit ripening mutants, new transgenic plants, and molecular breeding have opened a road map for scientists to further unravel the intricacies and regulation of genes governing fruit quality attributes. Improvements in precision in engineering plant genomes have enabled development of novel tomatoes with marketable traits such as higher carotenoid and anthocyanin content, both beneficial for human health.

scholarly journals The Chemical Fermentation Process Properties, Bioactive Compounds, and Health Benefits of Fruit Vinegars in Pilot-Scale in Thailand

2021 ◽  
Vol 18 (4) ◽  
Author(s):  
Wilawan BOONSUPA
Keyword(s):  
Acetic Acid ◽  
Bioactive Compounds ◽  
Fermentation Process ◽  
Raw Materials ◽  
Health Benefits ◽  
Liquid Product ◽  
Chemical Properties ◽  
Bioactive Compound ◽  
Pilot Scale ◽  
Total Phenolic

Vinegar is a liquid product produced from alcoholic and acetous fermentation. Vinegar contains acetic acid and bioactive compounds, which are brewed by liquid-state and solid-state fermentation techniques. This study reviews chemical fermentation process properties, bioactive compounds, and health benefits of fruit vinegars in Thailand. Chemical properties are the alcohol percentage and acetic acid percentage of vinegar. Bioactive compounds include antioxidant activity and total phenolic content, which have the role of antioxidative activity, blood pressure and glucose control, and anti-tumor. However, further studies are needed to find the new fruit raw materials to produce fruit vinegar which have more bioactive compound and more good taste.

scholarly journals Ultrasound Drying of Rose Hips: a Process Study

2020 ◽  
Vol 50 (1) ◽  
pp. 79-86
Author(s):  
Elena Verboloz ◽  
Marina Ivanova ◽  
Vera Demchenko ◽  
Sergey Fartukov ◽  
Nikita Evona
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Quality Indicators ◽  
State Standard ◽  
Raw Materials ◽  
Initial Moisture Content ◽  
Raw Material ◽  
Drying Process ◽  
Resource Saving ◽  
Drying Time

Introduction. Rose hips are rich in macro- and micronutrients. Unfortunately, heat treatment destroys most nutrients. Ultrasonic technologies make it possible to reduce the drying time and lower the temperature regime. The research objective was to adjust ultrasound technology to rose hip production in order to reduce the loss of vitamins and improve the quality indicators of the dried product. Study objects and methods. The research featured rose hips of the Rosa canina species collected in the south of Kazakhstan. This subspecies of wild rose is poor in vitamin C. Nevertheless, this shrub is extremely common in Russia and other countries of the Commonwealth of Independent States. The raw material was dried according to standard methods. One group of samples was treated with ultrasound, while the other served as control. Both groups underwent a sensory evaluation and were tested for moisture and vitamin C. Results and discussion. The rose hips were dried in a combination steam oven with a built-in ultrasonic wave generator. The research revealed the following optimal parameters of the ultrasound drying process: frequency of ultrasonic vibrations – 22 kHz, processing time – 2.5 h, temperature in the combination steam oven – +56°C, initial moisture content – 30%. The resulting product met the requirements of State Standard. The loss of moisture was 57%. According to State Standard 1994-93, the initial moisture content should be 15% or less. Time decreased from 360 min to 160 min, and the initial moisture was 13%. The experiment confirmed the initial hypothesis that ultrasonic treatment improves the drying process by improving quality indicators and preserving vitamin C in raw materials using. Conclusion. Ultrasound treatment during moisture removal from rose hips provides a resource-saving technology that fulfills an economically and socially important function.

scholarly journals Study of utilization three varieties of mango and concentration of apple vinegar towards physicochemical characteristics of mango chutney

2019 ◽  
Vol 1 (1) ◽  
pp. 4
Author(s):  
Muhammad Husa, Elfi Anis Saati Desiana Nuriza Putri
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Moisture Content ◽  
Raw Materials ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
Soluble Solids ◽  
Crude Fiber ◽  
Color Intensity ◽  
Total Soluble Solids

Abstract. Chutney is a native Indian processed product, made from cuts of fruits or vegetables and nuts cooked in a sweet, sour and spice mixture. The quality requirements of chutney are influenced by the use of raw materials herbs and spices. The purpose of this study was to determine the response of three varieties of mango and its interaction with concentration of apple vinegar towards physicochemical characteristics of mango chutney. The experimental design of this study used a nested design with two factors. The first factor was three varieties of mango consisting of podang mango, gadung, and kweni and the second factor was the concentration of apple vinegar (5%: 10%: 15%).Parameters analyzed were moisture content, ash content, vitamin C, total soluble solids, total titrated acids, pH, crude fiber, antioxidant activity, color intensity, topicality and hedonic test (flavor, aroma, and appearance). The study showed that differences in mango varieties and apple vinegar concentration did not interact with moisture content, ash content, total soluble solids, total titrated acids, vitamin C, crude fiber, antioxidant activity, pH, color intensity, topicality and hedonic test. The differences in mango varieties significantly affected on water content, color intensity (L and a+), topicality, and hedonic test, whereas the difference of apple vinegar concentration had no significant effect on ash content, pH, total soluble solids, total titrated acids, vitamin C, crude fiber, and antioxidant activity. The optimum composition based on De Garmo test chutney made from gadung mango and 5% apple vinegar (G2C1) with moisture content 23,50 %, ash content 3,15 % vitamin C 0,10 %, total titrated acid 0,75 %, crude fiber 7,05 %, total soluble solids 4,60 ºbrix, ph 4,31 %, antioxidant activity 93,67 %, colour intensity: lightness (L) 36,13, redness (a+ ) 4,67 and yellowness ( b+) 10,00, Topicality 10,67 cm, and hedonic test : appearance 2,13 %, aroma 3,30 % and flavor 2,97 %.

scholarly journals Design of Healthy Snack Based on Kiwifruit

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3309 ◽  
Author(s):  
Urszula Tylewicz ◽  
Malgorzata Nowacka ◽  
Katarzyna Rybak ◽  
Kinga Drozdzal ◽  
Marco Dalla Rosa ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Freeze Drying ◽  
Bioactive Compound ◽  
Convective Drying ◽  
Drying Methods ◽  
Hot Air ◽  
Sugar Addition ◽  
High Antioxidant Activity

Kiwifruit is an excellent source of vitamin C and other bioactive compounds, which contribute to its high antioxidant activity. However, the fruits with small size and low weight are considered waste and are unprofitable; therefore, the production of healthy kiwifruit-based dried snacks, which contain a lot of health-beneficial ingredients, could be a viable alternative for their use. The aim of this study was to develop formulations and methods to produce attractive and nutritionally valuable dried snacks based on yellow kiwifruit. Three different puree formulations (kiwifruit; fennel; and strawberry, lemon, or spinach) with or without addition of sugar were subjected to two drying methods: freeze-drying (fruit bars) and conventional hot air drying (fruit leathers). The obtained products were analysed for their content of total polyphenols (TPs), flavonoids, and vitamin C, as well as their antioxidant activity. The results showed that snacks prepared by freeze-drying (fruit bars) presented higher TP, vitamin C, and flavonoids content than those prepared by convective drying; however, the antioxidant activity did not always follow this trend. The amount of bioactive compounds depended on the formulation used for the preparation of snacks. The effect of the sugar addition seems to be strictly related to the mix used and specific bioactive compound investigated.

scholarly journals Quality, Bioactive Compounds, Antioxidant Capacity, and Enzymes of Raspberries at Different Maturity Stages, Effects of Organic vs. Conventional Fertilization

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 953
Author(s):  
María Noemí Frías-Moreno ◽  
Rafael A. Parra-Quezada ◽  
Gustavo González-Aguilar ◽  
Jacqueline Ruíz-Canizales ◽  
Francisco Javier Molina-Corral ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Defense Mechanisms ◽  
Bioactive Compound ◽  
Physicochemical Characteristics ◽  
Maturity Stage ◽  
Organic Fertilization ◽  
Maturity Stages

Raspberries are important sources of bioactive compounds, whose synthesis is influenced by the fertilization system and the maturity stage. This study evaluated the effect of organic and conventional fertilization systems on raspberries at three maturity stages, pink, ripe, and overripe. Physicochemical characteristics, bioactive compounds (phenolic profile, vitamin C), antioxidant capacity (DPPH, FRAP, TEAC, and ORAC), phenolic-associated enzyme, phenylalanine ammonia lyase (PAL), and antioxidant enzymes (SOD, CAT, GPx, and APX) were evaluated. The physicochemical determination of the fruit did not reveal differences between fertilization systems. Regarding bioactive compounds, higher content of anthocyanins was found in organic raspberries at all maturity stages. Organic fertilization increased the content of ellagic acid and gallic acid at all stages of maturity. Higher content of caffeic, hydroxybenzoic, protocatechuic acid, and vitamin C was observed in organic raspberry at the overripe stage. Raspberries grown with organic fertilization exhibited higher values of antioxidant capacity by the DPPH, FRAP, and TEAC methods at all maturity stages. Raspberries under organic fertilization showed significantly greater activity of CAT, SOD, APX, GPX, and PAL. The present study suggests that organic fertilization induces oxidative stress causing an increase in antioxidant defense mechanisms, enhancing bioactive compound production, and improving antioxidant capacity in raspberries.

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