scholarly journals Technology of acid-bearing oil with phytocomponents

2019 ◽  
Vol 80 (4) ◽  
pp. 225-228
Author(s):  
O. I. Dolmatova ◽  
K. A. Rudometkina
Keyword(s):  
Antioxidant Activity ◽  
Particle Size ◽  
Food Industry ◽  
Antioxidant Properties ◽  
Optimal Dosage ◽  
Distilled Water ◽  
High Fat ◽  
Flavor Components ◽  
The Stability ◽  
Technology Of Production

The assortment of butter in Russia traditionally contained anhydrous butter produced by the method of knocking cream. At present, butter is produced to a greater extent by the conversion of high-fat cream. On the shelves of stores, besides the sweetening and acidic oils, you can see butter butter with the addition of additional flavor components. Fito components have high antioxidant properties and are widely used in the food industry. Introduction to the product of this recipe ingredient allows you to enrich the product with valuable nutrients and increase the stability of the latter when stored. The recipe of oil of the acidic and phytocomponents containing high-fat cream, leaven, salt, cooked phytocomponents, vitamins, stabilizer, emulsifier is proposed. The phytocomponent composition includes a dry mixture of parsley, dill and porridge. It is of interest to study the antioxidant activity of phyto-components. The dried parts of the plants were shredded to a particle size of 2.5 ± 1.5 mm. Plant extracts were obtained by maceration using distilled water. The extracts were filtered before the study. An indicator of the antioxidant activity of the aqueous extract of phyto-components was determined – 0.271 mg / g. A comparison of the obtained results with known indices of other plants is carried out. As the objects of comparison took the most used herbs in the food industry: sweet, saffron, thyme, St. John's wort, chamomile chemist, melissa. It has been established that the mixture of dill, parsley and porridge meal has a high antioxidant index and minimal restrictions when used. The optimal dosage of the mixture of herbs is 1.0 – 1.5 % and food cooking salt – 1 % (indicator according to GOST 32899–2014 for greenery and their mixtures is 0.5 – 8.0 %, for sodium chloride – no more than 2 %) The technology of production of oxygen-containing oil with phytocomponents is developed. The indicators of its quality have been studied, the shelf life of the oil has been determined.

scholarly journals Effect of particle size on phytochemical composition and antioxidant properties of Sargassum cristaefolium ethanol extract

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
E. S. Prasedya ◽  
A. Frediansyah ◽  
N. W. R. Martyasari ◽  
B. K. Ilhami ◽  
A. S. Abidin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Particle Size ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Ethanol Extract ◽  
Total Phenolic ◽  
Particle Sizes ◽  
Epicatechin Gallate ◽  
Particle Size Reduction ◽  
Phytochemical Composition

AbstractSample particle size is an important parameter in the solid–liquid extraction system of natural products for obtaining their bioactive compounds. This study evaluates the effect of sample particle size on the phytochemical composition and antioxidant activity of brown macroalgae Sargassum cristaefolium. The crude ethanol extract was extracted from dried powders of S.cristeafolium with various particle sizes (> 4000 µm, > 250 µm, > 125 µm, > 45 µm, and < 45 µm). The ethanolic extracts of S.cristaefolium were analysed for Total Phenolic Content (TPC), Total Flavonoid Content (TFC), phenolic compound concentration and antioxidant activities. The extract yield and phytochemical composition were more abundant in smaller particle sizes. Furthermore, the TPC (14.19 ± 2.08 mg GAE/g extract to 43.27 ± 2.56 mg GAE/g extract) and TFC (9.6 ± 1.8 mg QE/g extract to 70.27 ± 3.59 mg QE/g extract) values also significantly increased as particle sizes decreased. In addition, phenolic compounds epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC), and Epigallocatechin gallate (EGCG) concentration were frequently increased in samples of smaller particle sizes based on two-way ANOVA and Tukey’s multiple comparison analysis. These results correlate with the significantly stronger antioxidant activity in samples with smaller particle sizes. The smallest particle size (< 45 µm) demonstrated the strongest antioxidant activity based on DPPH, ABTS, hydroxyl assay and FRAP. In addition, ramp function graph evaluates the desired particle size for maximum phytochemical composition and antioxidant activity is 44 µm. In conclusion, current results show the importance of particle size reduction of macroalgae samples to increase the effectivity of its biological activity.

scholarly journals Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey

2017 ◽  
Vol 2017 ◽  
pp. 1-7
Author(s):  
Aleksandra Wilczyńska ◽  
Joanna Newerli-Guz ◽  
Piotr Szweda
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Food Industry ◽  
Sensory Quality ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Positive Health ◽  
Functional Product ◽  
Phenolics Content ◽  
Growth Of Bacteria

Bee honey is nutritious and has numerous health benefits, but its taste is for many people too bland. Honey with addition of spices could be important to the food industry as a functional product with positive health image and interesting taste. Such product would definitely meet health-driven consumers’ expectations. Therefore, the aim of this study was to evaluate the effect of addition of selected spices on sensory, antimicrobial, and antioxidant properties of honey. Results showed that the addition of spices significantly affected the taste and the smell of honey (p<0,05) and that honey with the cinnamon was the most desired and easily accepted product by the consumers. The addition of spices had no significant effect on texture and appearance. All tested samples showed the ability to inhibit the growth of bacteria and, contrary to the assumptions, the addition of spices did not cause an increase of antimicrobial activity. The results also showed that the kind and amount of added spice significantly affected the antioxidant activity: ability to scavenge free radicals and total phenolics content. The highest antioxidant activity revealed the honey with cinnamon and the lowest revealed the honey with cardamom addition.

scholarly journals Micronized Oat Husk: Particle Size Distribution, Phenolic Acid Profile and Antioxidant Properties

Materials ◽  
2021 ◽  
Vol 14 (18) ◽  
pp. 5443
Author(s):  
Dariusz Dziki ◽  
Wojciech Tarasiuk ◽  
Urszula Gawlik-Dziki
Keyword(s):  
Antioxidant Activity ◽  
Particle Size ◽  
Particle Size Distribution ◽  
Size Distribution ◽  
Phenolic Acids ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Diffraction Method ◽  
Total Phenolic ◽  
Oat Husk

Oat husk (OH; hull) is a by-product generated from oat processing and is rich in insoluble fibre and phenolic compounds. The aim of this work was to study the particle size distribution, antioxidant activity, and phenolic profile of micronized OH. For this purpose, the hull was first sterilized using superheated steam and was then ground using an impact classifier mill. The particle size distribution (PSD) of the ground husk was determined using the laser diffraction method and the parameters characterizing the PSD of the ground husk, and its antioxidant activity were calculated. In addition, UPLC-MS/MS analysis of phenolic acids was also performed. Micronization of the sterilized husk effectively decreased the size of the particles, and with the increasing speed of the rotor and classifier, the median size of the particles (d50) decreased from 63.8 to 16.7 µm. The following phenolic acids were identified in OH: ferulic, caffeic, p-hydroxybenzoic, vanillic, syringic, and synapic acid. Ferulic acid constituted about 95% of total phenolic acids. The antioxidant activity of the obtained extracts increased as the particle size of the micronized husk decreased. The highest half maximal inhibitory concentration (EC50 index) was found for chelating power, and the lowest was found in the case of radical scavenging activity against DPPH.

scholarly journals Characteristics and composition of hackberries (Celtis australis L.) from Mediterranean forests`

2021 ◽  
pp. 37
Author(s):  
Esther Vidal Cascales ◽  
Domenico Prencipe ◽  
Claudia Nocentini ◽  
Reyes López Sánchez ◽  
José María Ros García
Keyword(s):  
Antioxidant Activity ◽  
Chromatographic Analysis ◽  
Food Industry ◽  
Antioxidant Properties ◽  
Soluble Solids ◽  
Mediterranean Forests ◽  
Scavenging Capacity ◽  
Dpph Scavenging ◽  
Very High ◽  
Celtis Australis

The characteristics and composition of hackberries (Celtis australis L.) from Mediterranean forests were stablished and compared to other fruits. Fresh hackberries were fractionated in peel (19.8%), flesh (49.7%) and stone (29.4%). A very high value of soluble solids (53.6 ºBrix) was found in the flesh. Chromatographic analysis indicated that the flesh soluble solids were mainly sucrose (12.8%), glucose (17.5%) and fructose (21.8%). An average antioxidant activity (FRAP) of 4000 μmol eq. Fe2+/100 g and a DPPH scavenging capacity (IC50) of 7 were found. The antioxidant properties are due to the content of phenolic compounds and flavonoids, 249 and 28 mg/100 g, respectively, in the flesh. The dietary fibre in the flesh was 18 g/100 g. The hackberries flesh cell wall is constituted by pectins (55.7%) and hemicelluloses (44.4%). According to these results, hackberry would be considered of great interest for its applications as sweeting agent with antioxidant, thickener and dietary properties, in the food industry.

scholarly journals EFFECT OF TRANSFERSOME ON THE STABILITY AND ANTIOXIDANT ACTIVITY OF GLUTATHIONE IN ANTIAGING CREAMS

2020 ◽  
pp. 149-155
Author(s):  
HARMITA HARMITA ◽  
ISKANDARSYAH ◽  
FRIAINI ZAHRA MURTI
Keyword(s):  
Antioxidant Activity ◽  
Particle Size ◽  
Phase Separation ◽  
High Performance ◽  
Entrapment Efficiency ◽  
Polydispersity Index ◽  
Antioxidant Compound ◽  
Ic50 Value ◽  
The Stability ◽  
Franz Diffusion Cells

Objective: Glutathione is an important antioxidant compound that is added to various cosmetic preparations. This study compared the stability,antioxidant activity, and penetration of glutathione creams formulated with and without transfersome, a commonly used carrier system.Methods: The particle size of the transfersome was 55.65 nm, with a polydispersity index of 0.398 and an entrapment efficiency of 66.22%. Duringcycling and centrifugal testing, the creams (with and without transfersome) did not change color or demonstrate phase separation. Chemical stabilityanalyses of the products were performed using high-performance liquid chromatography.Results: The remaining glutathione content in the transfersome cream was 83.44%, while that of the non-transfersome cream was 47.92%. In thepenetration test using Franz diffusion cells, the transfersome cream demonstrated a cumulative penetration of 4474.44 μg/cm2, with a cumulativeconcentration percentage of 39.60% and a flux of 510.38 μg/cm−2h−1. In contrast, the non-transfersome cream demonstrated a cumulative penetrationamount of 2793.80 μg/cm2, with a cumulative concentration percentage of 24.73% and a flux of 340.12 μg/cm−2h−1. In addition, the IC50 value of thetransfersome cream preparation was 11.89 μg/mL, while that of the non-transfersome preparation was 15.57 μg/mL.Conclusion: Our findings indicate that the use of transfersome increases the stability and penetration of glutathione in cream preparations.

Co-Encapsulation of Lycopene and Resveratrol in Polymeric Nanoparticles: Morphology and Lycopene Stability

2021 ◽  
Vol 21 (5) ◽  
pp. 3156-3164
Author(s):  
Ho Thi Oanh ◽  
Nhung Hac Thi ◽  
Thanh Nhan Nguyen ◽  
Tuyet Anh Dang Thi ◽  
Tuyen Van Nguyen ◽  
...  
Keyword(s):  
Particle Size ◽  
Polyethylene Glycol ◽  
Vitamin E ◽  
Polymeric Nanoparticles ◽  
Antioxidant Properties ◽  
Total Content ◽  
Butylated Hydroxytoluene ◽  
Average Particle ◽  
Lycopene Content ◽  
The Stability

Lycopene and resveratrol are well-known for their high bioactivity, anti-inflammatory effects, and strong antioxidant properties. The combination of lycopene and resveratrol was synergistic in the potentializing immunity of the mammal body. In this study, the scalable co-encapsulation of lycopene and resveratrol into polymeric nanoparticles was performed using lycopene extracted from ripe gac fruit. These nanoparticles exhibited excellent water dispersion and spherical morphology with average particle diameters of 66.102 nm. The particle size was proportional to the lycopene/resveratrol ratio. The combinative use of lecithin and Tween® as surfactants and the use of a polylactide-polyethylene glycol copolymer as an encapsulation agent generated well-defined lycopene/resveratrol nanoparticles although the total content of these active compounds reached 12%. The stability of lycopene was enhanced when combined with resveratrol and antioxidants such as vitamin E and butylated hydroxytoluene. After 3 months of storage at −16 °C, the lycopene content in the lycopene/resveratrol nanopowder remained at ∼95%.

scholarly journals Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”

2020 ◽  
Vol 2020 ◽  
pp. 1-12
Author(s):  
Bouchra Nabil ◽  
Rachida Ouaabou ◽  
Mourad Ouhammou ◽  
Lamia Essaadouni ◽  
Mostafa Mahrouz
Keyword(s):  
Antioxidant Activity ◽  
Food Industry ◽  
Antioxidant Properties ◽  
Proximate Analysis ◽  
Whole Wheat Flour ◽  
Substitution Level ◽  
Whole Wheat ◽  
Technological Potential ◽  
Icp Ms

This study aimed to develop a novel biscuit by supplementing cladode flour (CF) into whole-wheat flour (WWF) at different proportions 0, 25, 50, 75, and 100%. Proximate analysis revealed that CF had a high amount of ash (11.9%) and dietary fiber (41.04%). Major minerals determined by ICP-MS were calcium (4.47 g/100 g); potassium (1.25 g/100 g); magnesium (1.46 g/100 g); and trace elements such as zinc (1.77 mg/100 g), copper (0.95 mg/100 g), and selenium (148.5 μg/100 g). The analysis of total phenolics, total flavonoids, and antioxidant activity showed high values (649.88 mg gallic acid equivalents (GAE)/100 g; 399.16 mg catechin equivalent (CE)/100 g; and 72.37%, respectively). HPLC was used to identify four phenolic acids (gallic, ferulic, syringic, and caffeic acids) and only one flavonoid (rutin) in cladode flour. Biscuit hardness, L∗, and a∗ color values decreased corresponding to the incorporation level of CF. Sensory evaluation showed that the substitution level (up to 25%) is ideal to prepare an acceptable bio-biscuit. Cladode flour could be very useful for the food industry as a source of bioactive compounds with technological potential and nutritional and antioxidant properties.

EVALUATION OF MYRICETIN NANOPHYTOSOME WITH THIN-SONICATION LAYER HYDRATION METHOD USING ETHANOL AND ACETONE SOLVENTS

2020 ◽  
pp. 153-157
Author(s):  
NUR AINI DEWI PURNAMASARI ◽  
MUHAMMAD DZAKWAN ◽  
GANET EKO PRAMUKANTORO ◽  
RACHMAT MAULUDIN ◽  
ELFAHMI
Keyword(s):  
Antioxidant Activity ◽  
Particle Size ◽  
Zeta Potential ◽  
Active Ingredient ◽  
Antioxidant Properties ◽  
Absorption Efficiency ◽  
Flavonoid Compound ◽  
Active Ingredients ◽  
Cholesterol Ratio

Objective: Nano-phytosome is a nanotechnology that is used to improve the bioavailability of active ingredients contained in plants by binding to active ingredients with phospholipids which have properties that resemble cell membranes. The active ingredient used in the nano-phytosome formulation is myricetin. Myricetin is a natural flavonoid compound that has antioxidant properties with low bioavailability and permeability. The purpose of this study was to determine the characterization of the nano-phytosome myricetin formulation with different solvents using ethanol and acetone. Methods: Nano-phytosome was made using a thin-sonication hydration method by comparing the acetone and ethanol solvents as well as the variation of the myricetin: phosphatidylcholine: cholesterol ratio. Characterization of nano-phytosome includes particle size, polydisperse index, zeta potential, absorption efficiency and antioxidant activity, and TEM test. Results: Characterization and evaluation of myricetin nano-phytosome using two different solvents, acetone and ethanol. The particle size of all formulas has a size between 10-1000 nm, the use of ethanol solvent produces the smallest particle size of 198.1 ± 1,74 nm and the lowest polydispersity index of 0.175 ± 0,020 in ethanol solvent. Conclusion: The ethanol solvent is better compared to the acetone solvent, and the best formula is formula 4 with the ratio of myricetin: phosphatidylcholine: cholesterol (1: 1: 0.4).

scholarly journals Synthesis, Antioxidant activity and Structure-Activity Relationship of gallic hydrazones Analogues

2021 ◽  
Author(s):  
Zhengrong Wu ◽  
Peng Chen ◽  
Ying-Qian Liu
Keyword(s):  
Antioxidant Activity ◽  
Food Industry ◽  
Hek293 Cell ◽  
Antioxidant Properties ◽  
Positive Control ◽  
Structure Activity ◽  
Anti Oxidant ◽  
Sar Study ◽  
Relationship Of ◽  
Oxidative Agents

Abstract A series of gallic acid hydrazones were designed and synthesized as new potential anti-oxidant agents. Most of these compounds are potent antioxidants. The strongest compounds are 11 and 15 (EC50: 6.42 μg·mL−1, 6.86 μg·mL−1, DPPH) and (EC50: 12.85μg·mL−1, 12.49μg·mL−1ABTS), more potent than the positive control Trolox. Furthermore, the promising compounds 11 and 15 exhibited very low cytotoxic activity against HEK293 cell (IC50 >56.4 µM). The SAR study revealed that the pattern of hydroxyl, methoxy and methyl substituents on the gallic hydrazones framework can increase the antioxidant properties of the prototype compounds. Moreover, the results also showed that the activity increased with the number of the groups and increased following hydroxyl > methoxy > methyl. Overall, the present study suggests that the designed compounds may serve as lead molecules for developing novel anti-oxidative agents in food industry.

Thermal and acido-basic stability of antioxidant properties of extracts from cereal and pseudocereal grains

Biologia ◽  
2013 ◽  
Vol 68 (1) ◽  
Author(s):  
Tibor Maliar ◽  
Mária Maliarová ◽  
Ján Kraic ◽  
Miroslav Ondrejovič ◽  
Ivana Pšenáková ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Raw Material ◽  
Antioxidant Power ◽  
Beneficial Effects ◽  
Barley Cultivars ◽  
Ferric Reducing Antioxidant Power ◽  
The Stability ◽  
High Level

AbstractBeneficial effects of whole grains of cereals and pseudocereals and their fractions to human physiology are well known and broadly published. Especially secondary metabolites, dominantly from the category of phenolics (or polyphenols), beneficially influence the health physiology and/or prevent disease progress. Within the frame of this study, ten genotypes of four cereals or pseudocereals, respectively, were chosen for their antioxidant activity, determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and β-carotene-linoleic acid bleaching model (BCLM) mechanisms. Tested genotypes were selected from primary collection based on their antioxidant activity values, as well as higher level of flavonoids or phenolic acids. The stability of antioxidant properties after thermic, acidic, and basic treatments was evaluated. The oat cultivar Sirene and buckwheat cultivar Bogatyr expressed high level of the antioxidant activity, but they lost it due to all types of treatment. Oppositely, treatments increased antioxidant activities in some samples, especially in oat cultivar Maris Oberon, wheat cultivar Ines and Karolinum, or partially in barley cultivars Kompakt (after basic treatment) and Jubilant (acidic and basic treatments). The lack of the antioxidant activity could be observed due to destruction of the key compounds responsible for the antioxidant effect, whereas the increasing activity could be seen due to release of the aglycons from glycosidic forms after treatment. The stability of antioxidant properties could be a valuable parameter of the raw material for manufacturing special foods with functional properties.

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