scholarly journals Bebidas Mistas de Frutas e Vegetais no Contexto de Alimentação Saudável: uma Revisão de Literatura

2020 ◽  
Vol 24 (3) ◽  
pp. 273-282
Author(s):  
Eliane Beatriz Magalhães Silva ◽  
Jacqueline Aparecida Takahashi ◽  
Raquel Linhares Bello Araújo
Keyword(s):  
Antioxidant Activity ◽  
Brassica Oleracea ◽  
Malus Domestica ◽  
Fruits And Vegetables ◽  
Web Of Science ◽  
Spinacia Oleracea ◽  
Zingiber Officinale ◽  
Ananas Comosus ◽  
Citrus Limon ◽  
Main Components

Este trabalho objetivou realizar uma revisão de literatura sobre bebidas mistas de frutas e vegetais e seus principais componentes no contexto do consumo alimentar. O presente estudo é uma revisão narrativa elaborada a partir da consulta em diferentes bases de dados, como: Web of science e Science Direct. Optou-se pela busca por termos livres. Os termos  juice, drinks foram combinados com as palavras fruits “AND” vegetables  para localizar estudos sobre os dois temas. Posteriormente, a fim de selecionar estudos com os principais componentes das bebidas mistas, foram utilizados  os termos livres “citrus limon”, “Malus domestica”, “Ananas comosus”, “Cucumis savitus”, “Brassica oleracea”, “Spinacia oleracea”, “Zingiber officinale” e “Mentha ssp”. O critério de inclusão dos trabalhos foi pautado na seleção de materiais que tivessem por objetivo estudar os efeitos isolados do consumo dos  principais ingredientes das bebidas mistas, como também os artigos que utilizaram a bebida mista  com alegação “detox” nos estudos. O direcionamento dos artigos selecionados está relacionado com a prospecção da atividade antioxidante e, apesar da composição das bebidas ser diversificada, destacam-se o uso de maçã, de repolho e de pepino como ingredientes das preparações. As bebidas mistas, sucos ou smoothies apresentaram variável composição que determina os atributos sensoriais, composição físico-química, compostos bioativos e atividade antioxidante.   Palavras-chave: Suco. Nutrição. Alimentação.   Abstract This study aimed to conduct a literature review on mixed fruit and vegetable drinks and their main components in the context of food consumption. The present study is a narrative review elaborated from the consultation in different databases, such as Web of science and Science Direct databases. It was chosen to search free terms. The terms juice, drinks were combined with the words fruits “AND” vegetables to locate studies on both themes. Subsequently, in order to select studies with the main components of mixed drinks, the free terms "citrus limon", "Malus domestica", "Ananas comosus", "Cucumis savitus", "Brassica oleracea", "Spinacia oleracea" ”,“ Zingiber officinale ”and “Mentha ssp ”. The inclusion criterion of the studies was based on the selection of materials that aimed to study the effects of vegetable consumption alone, which are the main ingredients of mixed drinks and included articles that used the mixed drink or juices with claim “detox” in the studies. The direction of the selected studies is related to the prospecting of antioxidant activity and, although the drinks composition is diverse, the use of apple, cabbage and cucumber as ingredients of the preparations stand out. Plant foods are important sources of nutrients for food. The mixed drinks, juices or smoothies presented variable composition that determines the sensory attributes, physicochemical composition, bioactive compounds and antioxidant activity.   Keywords: Juice. Nutrition. Food.  

DETECTION OF IMIDACLOPRID RESIDUES IN SPINACH BY HPLC AND ITS EFFECT ON ANTIOXIDANT ACTIVITY

INDIAN DRUGS ◽  
2020 ◽  
Vol 57 (02) ◽  
pp. 67-69
Author(s):  
Swapnali Ashok Thorat ◽  
Vyankatesh Ravindra Dharanguttikar ◽  
Rahul Shivaji Adnaik ◽  
Shrinivas Krishna Mohite
Keyword(s):  
Antioxidant Activity ◽  
Functional Food ◽  
Fruits And Vegetables ◽  
Spinacia Oleracea ◽  
Positive Control ◽  
Blank Group ◽  
Freeze Dried ◽  
Anti Cancer ◽  
Nutritional Antioxidants

Imidacloprid is an insecticide for the control of green peach aphids on selected fruits and vegetables. Spinach (Spinacia oleracea) is used as a functional food for its wholesome nutritional, antioxidants and anti-cancer composition. In the present study, HPLC technique is applied to detect Imidacloprid residues in fresh Spinach, when treated with legal and illegal doses by some farmers. Samples of fresh bio-vegetables were bought and divided into three groups (blank, group treated with legal dose and group treated with illegal dose of Imidacloprid). Freeze-dried samples were extracted with ethyl acetate, filtered and evaporated till dryness. Interestingly, comparison of antioxidant activity of organic spinach sample (not exposed to pesticide) with treated samples (propylgallate positive control having 100% antioxidant activity) showed reduction of antioxidant activity for the treated samples (spinach sample with illegal dose) but slightly higher in spinach sample with legal dose. These results indicate a lower nutritional quality of the treated Spinach with illegal doses.

scholarly journals Kandungan Gizi, Aktivitas Antioksidan dan Uji Organoleptik Puding Berbasis Kembang Kol (Brassica oleracea var. botrytis) dan Strawberry (Fragaria x ananassa)

2020 ◽  
Vol 10 (1) ◽  
pp. 194-200
Author(s):  
Luh Putu Prema Wadhani ◽  
Nani Ratnaningsih ◽  
Badraningsih Lastariwati
Keyword(s):  
Antioxidant Activity ◽  
Research And Development ◽  
Brassica Oleracea ◽  
Fruits And Vegetables ◽  
Fragaria X Ananassa ◽  
Ash Content ◽  
Nutritional Content ◽  
Vegetables And Fruits ◽  
Development Methods ◽  
Sodium And Potassium

Masih kurangnya konsumsi sayuran dan buah yang terjadi di Indoensia saat ini. Kembang kol dan strawberry merupakan sayur dan buah yang mengandung zat gizi dan antioksidan yang berperan penting dalam mengurangi resiko timbulnya berbagai masalah kesehatan. Salah satu upaya dalam meningkatkan konsumsi buah dan sayur dapat dilakukan dengan cara pemanfaatan kembang kol dan strawberry secara bersamaan yang diolah menjadi produk pangan basah seperti puding. Penelitian ini bertujuan untuk menganalisis kandungan gizi, aktivitas antioksidan dan uji organoleptik pada puding berbasis kembang kol dan strawberry. Metode penelitian ini menggunakan metode penelitian dan pengembangan (Research and Development) dengan model 4D. Penelitian ini terdiri dari proses pembuatan puding dengan campuran 30% kembang kol dan 25% strawberry, analisis kandungan gizi puding yang terdiri dari analisa kadar air, kadar abu, protein, lemak, karbohidrat, kalium, natrium, analisis aktivitas antioksidan dan uji organoleptik. Hasil analisis kandungan air, abu, protein, lemak, karbohidrat, natrium dan kalium masing masing sebesar 80,82%, 2,35%, 8,20%, 0,18%, 89,18%, 380,59 mg, dan 278,09 mg, sedangkan aktivitas antioksidan sebesar 229,23%. Puding ini dapat diterima oleh panelis dengan nilai terhadap sifat keseluruhan sebesar 3,7. Kesimpulannya, kembang kol dan strawberry dapat digunakan sebagai formula dalam pembuatan puding yang memiliki kandungan sayuran dan buah.Nutrient content, antioxidant activity and Organoleptic test of Pudding Based on Cauliflower (Brassica oleracea var. Botrytis) and Strawberry (Fragaria x ananassa)AbstractThe lack of consumption of vegetables and fruits is happening in Indonesia at this time. Cauliflower and strawberry are vegetables and fruits that contain nutrients and antioxidants which can play an important role in reducing the risk of various health problems. One effort to increase consumption of fruits and vegetables can be done by utilizing cauliflower and strawberries that are processed into food such as pudding. This study aims to analyze the nutritional content, antioxidant activity and organoleptic tests on cauliflower and strawberry-based pudding. This research used research and development methods using 4D model. This research applied mixture of 30% cauliflower and 25% strawberry in pudding. Nutrients analysis wer done on water content, ash content, protein, fat, calcium, potassium, sodium, antioxidant activity. Organoleptic analysis was also conducted in this research. The results of the analysis of water, ash, protein, fat, carbohydrate, sodium and potassium content were 80.82%, 2.35%, 8.20%, 0.18%, 89.18%, 380.59 mg, 278.09 mg, respectively, while the antioxidant activity achieved 229.23%. This pudding could be accepted by panelists with a total value of 3.7. In conclusion, cauliflower and strawberry could be used in making vegetable and fruit rich pudding.

scholarly journals Analysis of volatile compounds and antioxidant activity of Colombian ginger (Zingiber officinale) essential oil obtained by hydrohydraulic distillation assisted by microwave radiation

2021 ◽  
Vol 7 (2) ◽  
pp. 40-49
Author(s):  
Tapiero-Cuellar Jose Libardo ◽  
Guillermo Salamanca-Grosso ◽  
Maria Andrea Benitez
Keyword(s):  
Antioxidant Activity ◽  
Internal Standard ◽  
Zingiber Officinale ◽  
Cyclic Ethers ◽  
Gas Chromatograph ◽  
Final Volume ◽  
Mass Detector ◽  
Chromatographic Profile ◽  
Main Components ◽  
Geographical Locations

The (Zingiber officinale) is a plant of the zingiberáceas family, its rhizome is widely used in gastronomy for its pungent aroma and flavor. Essential oils (EO) are natural compounds; they have 25 to 70 components with different concentrations. Α-Zingiberene and α-Felandrene are the main components with volumes between 20% and 70%. For the extraction of the AE samples from 10 Colombian geographical locations were used, obtained by microwave radiated hydrodistillation (MWHD) and stored at 4°C in amber vials. 50 µL of EA and 1.0 µL of (n-tetradecane) internal standard were dissolved in dichloromethane to a final volume of 1.0 mL. The EO components were performed on a triple quadruple mass detector gas chromatograph (BRUKER 450GC-320). For its antioxidant activity (AA) the methodology of Prior for DPPH* and ABTS+ was used. The extractions showed a yield between 0.053 and 0.109 percent; and 300 g of sample at 700 watts and 40 minutes of process were used. The chromatographic profile showed 43 components referring to ketones, alcohols, cyclic ethers, aldehydes and 23 hydrocarbons, with α-Zingiberene being the majority, considered as a molecular marker of this EO. The AA presents significant differences between the samples evaluated for the localities studied.

Sensitivity of Selected Vegetable and Weed Seedlings to Ultraviolet-B Radiation

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 480e-480
Author(s):  
Nancy H. Furness ◽  
Mahesh K. Upadhyaya ◽  
Douglas P. Ormrod
Keyword(s):  
Brassica Oleracea ◽  
Leaf Area ◽  
Spinacia Oleracea ◽  
Relative Sensitivity ◽  
Amaranthus Retroflexus ◽  
Ultraviolet B ◽  
Seedling Height ◽  
Fresh Weight ◽  
Stellaria Media ◽  
Green Foxtail

Relative sensitivity of selected vegetable and weed seedlings to ultraviolet-B (UV-B) radiation (280–320 nm) was investigated. Seedlings were grown for 4 weeks in a greenhouse, in chambers equipped with UV-B-emitting fluorescent tubes and Mylar (control) and cellulose acetate (UV-B) filters. UV-B radiation reduced seedling height, leaf area, and leaf fresh weight in tomato (Lycopersicon esculentum `Cour Di Bue'), broccoli (Brassica oleracea var. Italica `Purple Sprouting'), cabbage (Brassica oleracea var. Capitata `Red Drumhead'), and cucumber (Cucumis sativus `Straight Eight'), leaf area and leaf fresh weight in beet (Beta vulgaris `Cylindra' and `Early Wonder'), seedling height and leaf area in spinach (Spinacia oleracea `Long Standing Bloomsdale'), lettuce (Lactuca sativa ``Red Salad Bowl Everest') and `Savoy' cabbage, and seedling height in `Chinese Tip Top' cabbage and lettuce (`Saladin'). `Winterton' cabbage was not affected. UV-B radiation decreased leaf area and leaf fresh weight in common chickweed (Stellaria media) and corn spurry (Spergula arvensis) and seedling height in green foxtail (Setaria viridis) and redroot pigweed (Amaranthus retroflexus). Tillering was stimulated in response to UV-B in green foxtail. There was no effect of UV-B on lady's-thumb (Polygonum persicaria) growth. Leaf number was not affected by exposure to UV-B in any species. The differential morphological sensitivity of vegetable and weed seedlings may result in altered competitive relationships under enhanced UV-B levels expected with the depletion of the earth's ozone layer.

Ginger (Zingiber Officinale) Decreases Antioxidant Activity of Black and Green Tea

2019 ◽  
Vol 14 (5) ◽  
pp. 386-390
Author(s):  
Javad Aliakbarlu ◽  
Surur K. Sadaghiani ◽  
Shadieh Mohammadi
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Zingiber Officinale

scholarly journals Microencapsulation ofβ-Carotene by Spray Drying: Effect of Wall Material Concentration and Drying Inlet Temperature

2019 ◽  
Vol 2019 ◽  
pp. 1-12 ◽  
Author(s):  
Luiz C. Corrêa-Filho ◽  
Maria M. Lourenço ◽  
Margarida Moldão-Martins ◽  
Vítor D. Alves
Keyword(s):  
Antioxidant Activity ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Fruits And Vegetables ◽  
Wall Material ◽  
Inlet Temperature ◽  
Carotene Content ◽  
Arabic Gum ◽  
Air Inlet ◽  
Adverse Environmental Conditions

Carotenoids are a class of natural pigments found mainly in fruits and vegetables. Among them,β-carotene is regarded the most potent precursor of vitamin A. However, it is susceptible to oxidation upon exposure to oxygen, light, and heat, which can result in loss of colour, antioxidant activity, and vitamin activity. Thus, the objective of this work was to study the microencapsulation process ofβ-carotene by spray drying, using arabic gum as wall material, to protect it against adverse environmental conditions. This was carried out using the response surface methodology coupled to a central composite rotatable design, evaluating simultaneously the effect of drying air inlet temperature (110-200°C) and the wall material concentration (5-35%) on the drying yield, encapsulation efficiency, loading capacity, and antioxidant activity. In addition, morphology and particles size distribution were evaluated. Scanning electron microscopy images have shown that the particles were microcapsules with a smooth surface when produced at the higher drying temperatures tested, most of them having a diameter lower than 10μm. The conditions that enabled obtaining simultaneously arabic gum microparticles with higherβ-carotene content, higher encapsulation efficiency, and higher drying yield were a wall material concentration of 11.9% and a drying inlet temperature of 173°C. The systematic approach used for the study ofβ-carotene microencapsulation process by spray drying using arabic gum may be easily applied for other core and wall materials.

scholarly journals Chemical Composition and Antimicrobial Properties of Mentha × piperita cv. ‘Kristinka’ Essential Oil

Plants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1567
Author(s):  
Ippolito Camele ◽  
Daniela Gruľová ◽  
Hazem S. Elshafie
Keyword(s):  
Antifungal Activity ◽  
Xanthomonas Campestris ◽  
Fruits And Vegetables ◽  
Antimicrobial Properties ◽  
Pathogenic Fungi ◽  
Cell Membrane Permeability ◽  
Penicillium Expansum ◽  
Mentha Piperita ◽  
Plant Essential Oils ◽  
Main Components

Several economically important crops, fruits and vegetables are susceptible to infection by pathogenic fungi and/or bacteria postharvest or in field. Recently, plant essential oils (EOs) extracted from different medicinal and officinal plants have had promising antimicrobial effects against phytopathogens. In the present study, the potential microbicide activity of Mentha × piperita cv. ‘Kristinka’ (peppermint) EO and its main constituents have been evaluated against some common phytopathogens. In addition, the cell membrane permeability of the tested fungi and the minimum fungicidal concentrations were measured. The antifungal activity was tested against the following postharvest fungi: Botrytis cinerea, Monilinia fructicola, Penicillium expansum and Aspergillus niger, whereas antibacterial activity was evaluated against Clavibacter michiganensis, Xanthomonas campestris, Pseudomonas savastanoi and P. syringae pv. phaseolicola. The chemical analysis has been carried out using GC-MS and the main components were identified as menthol (70.08%) and menthone (14.49%) followed by limonene (4.32%), menthyl acetate (3.76%) and β-caryophyllene (2.96%). The results show that the tested EO has promising antifungal activity against all tested fungi, whereas they demonstrated only a moderate antibacterial effect against some of the tested bacteria.

An Investigation on the Properties of Zingiber officinale Rose and Its Application in Nutrition and Medicine Based on Scientific and Islamic Texts

2021 ◽  
Author(s):  
Hamed Fathi ◽  
Fatemeh Faraji ◽  
Niusha Esmaealzadeh ◽  
Shahram Eslami ◽  
Mohammad Bagher Mohammadi Laeeni
Keyword(s):  
Clinical Studies ◽  
Web Of Science ◽  
Zingiber Officinale ◽  
Modern Medicine ◽  
Pharmacological Properties ◽  
Laboratory Studies ◽  
Scientific Databases ◽  
Positive Effects ◽  
Persian Medicine ◽  
Traditional Persian Medicine

Introduction: Zingiber officinale Rose (ginger) has been used for many purposes in traditional medicine since 2500 years ago. This study intends to introduce the ginger plant, some of their applications in the field of human health in traditional and modern medicine, and their conformity with Islamic and Quranic findings. Material and Methods: Administrative and therapeutic information of ginger plant has been searched in related and valid books, scientific databases including Web of Science, PubMed, SID, Google Scholar, and Scopus. Ginger keyword has been searched in the Quran and hadiths and its medicinal and pharmacological properties; also in traditional Persian medicine and laboratory studies, the day, was collected from published articles. In order to confirm the obtained information, it was matched with Quranic and narration versions, and the obtained information was analyzed, compiled, and presented. Results: Avicenna has mentioned the positive effects of ginger in his Canon of Medicine. The Food and Drug Administration of the Ministry of Health in Iran has also introduced ginger as a dietary supplement. Ginger is one of those plants which name is mentioned in the Quran, in verse 17 of Surah Al-Insan. In narrations and quoting scientists as well as in modern medicine and articles, the effects and application of this plant in the field of medicine and nutrition have been mentioned. Conclusion: The results have shown that the use of ginger in nutrition as a spice or supplement and in Persian medicine as a medicament has a scientific and practical basis, and studies on this issue are confirmed both in science and Islam. Findings obtained from laboratory and clinical studies can also be effective in the proper use and preparation of appropriate medicinal forms of this plant.

scholarly journals Antioxidant Enzyme Activities of some Brassica Species

2017 ◽  
Vol 74 (2) ◽  
pp. 191
Author(s):  
Rodica SOARE ◽  
Maria DINU ◽  
Cristina BĂBEANU ◽  
Mihaela POPESCU
Keyword(s):  
Antioxidant Activity ◽  
Superoxide Dismutase ◽  
Enzymatic Activity ◽  
Brassica Oleracea ◽  
Radical Cation ◽  
Colorimetric Method ◽  
Antioxidant Enzyme Activities ◽  
Red Cabbage ◽  
Soluble Peroxidase ◽  
Brassica Oleracea L

This paper set out to comparatively study five species: white cabbage (Brassica oleracea L. var. capitata alba Alef.), red cabbage (Brassica oleracea L. var. capitata f. rubra Alef.), Kale (Brassica oleracea L. var. Acephala), cauliflower (Brassica oleracea var. botrytis) and broccoli (Brassica oleracea var. cymosa) in order to identify those with high enzymatic and antioxidant activities. The enzymatic activity of superoxide dismutase (SOD), catalase (CAT) and soluble peroxidase (POX) as well as the antioxidant activity against 2.2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation were determined. Total superoxide dismutase activity was measured spectrophotometrically based on inhibition in the photochemical reduction of nitroblue tetrazolium. Total soluble peroxidase was assayed by measuring the increase in A436 due to the guaiacol oxidation and the catalase activity was assayed through the colorimetric method. The capacity of extracts to scavenge the ABTS radical cation was assessed colorimetric using Trolox as a standard. The obtained results show that studied enzymatic activities and the antioxidant activity against ABTS vary depending on the analyzed species. So, among the studied Brassicaceae species, it emphasize red cabbage with the highest enzymatic activity (CAT 22.54 mM H2O2/min/g and POX 187.2 mM ΔA/1min/1g f.w.) and kale with highest antioxidant activity, of 767 μmol TE/100g f.w. The results of this study recommendintroducing the studied varieties in diet due to the rich antioxidant properties.

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