scholarly journals THE EFFECT OF TEMPE FERMENTATION TIME ON THE TOTAL PHENOLIC AND ISOFLAVONE GENISTEIN CONTENTS

2017 ◽  
Vol 13 (2) ◽  
pp. 228
Author(s):  
Kiki Fransiska Suharto ◽  
Hartati Soetjipto ◽  
Yohanes Martono
Keyword(s):  
Phenolic Compounds ◽  
High Performance ◽  
Block Design ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Fermentation Time ◽  
Significance Level ◽  
Phenolic Contents ◽  
Honestly Significant Difference ◽  
Significant Difference

<p>The objective of this study was to evaluate total phenolic compounds and isoflavone genistein contents during 0 - 9 days of fermentation time. Isoflavone extract were obtained by maceration and fractionation. Total phenolic compounds were measured by Folin ciocalteau method, meanwhile, the isoflavone genistein contents were analyzed by a High Performance Liquid Chromatography. The yield of isoflavone extract and the total phenolic compounds were analyzed using a randomized completely block design and the mean between treatments was compared by the Honestly Significant Difference (HSD) test using significance level of 5 %. The highest amount of total phenolic compounds during the incubation time was obtained on 4 days of fermentation time, i.e., 232.05n ± 7.71 μg/g, while the highest content of isoflavone genistein was obtained on 5 days of fermentation time, i.e., 100.48 μg/g. This research confirms that the fermentation process of tempe induces the total phenolic contents and the production of isoflavone genistein is fluctuating.</p>

The Effect of Stem Segment Cuttings of Robusta Coffee (Coffea canephora) on Growth of Root and Leaf Sprout

2021 ◽  
Vol 11 (1) ◽  
pp. 28-34
Author(s):  
Bistok Hasiholan Simanjuntak ◽  
Devi Kusuma Wardani
Keyword(s):  
Leaf Growth ◽  
Block Design ◽  
Experimental Treatment ◽  
Coffea Canephora ◽  
Stem Segment ◽  
Significance Level ◽  
Robusta Coffee ◽  
Randomized Block Design ◽  
Honestly Significant Difference ◽  
Significant Difference

Robusta coffee plant propagation is recommended to be performed by vegetative methods, one of which is cuttings. Among plant organs that can be used for cuttings is the stem. The research objective was to determine which stem segment from cuttings was able to provide the best root and leaf growth. The layout study used a completely randomized block design (RBD) with an experimental treatment consisting of five stem segments, namely (1) the first stem segment from the upper shoot (A); (2) the second stem segment from the upper shoot (B); (3) the third stem segment from the upper shoot (C); (4) the fourth stem segment from the upper shoot (D); and (5) the fifth stem segment from the upper shoot (E); each treatment had five replications. Data analysis was performed statistically with analysis of variance (ANOVA) and Tukey's HSD (honestly significant difference) test with a significance level of P < 0.05. Robusta coffee cuttings stems from the second stem segment from the upper shoot were able to provide the optimal root growth (root length) and shoot growth (leaf sprout height and leaf sprout growth rate). Leaf sprout number derived from the cuttings was not affected by the stem segment.

scholarly journals Ripe Ora-pro-nobis (Pereskia aculeata miller) fruits express high contents of bioactive compounds and antioxidant capacity

2018 ◽  
Vol 40 (3) ◽  
Author(s):  
Aline Priscilla Gomes da Silva ◽  
Poliana Cristina Spricigo ◽  
Thais Pádua de Freitas ◽  
Thiago Machado da Silva Acioly ◽  
Severino Matias de Alencar ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Maturity Stage ◽  
Total Phenolic Compounds ◽  
Total Carotenoids ◽  
Significant Difference

Abstract Pereskia aculeata Miller is a native cactaceae found from the Northeast to the South of Brazil. This plant is recognized by the high nutritional value of their leaves, which are the most used in cooking and folk medicine. However, studies on the chemical characteristics and antioxidant capacity of the ora-pro-nobis fruits are scarce. Therefore, the aim of this study was to determine the best harvest point of the ora-pro-nobis fruits to optimize the content of bioactive compounds and their antioxidant capacity. The fruits were manually harvested, defined by their peel colors in three maturity stages: unripe (green), intermediate (yellowish green), and ripe (yellow) stages. The following attributes were evaluated: soluble solids (SS), titratable acidity (TA), SS/TA ratio, pH, and content of bioactive compounds, such as total chlorophylls, carotenoids, yellow flavonoids, total phenolic compounds, and antioxidant capacity. There was a decrease in the content of chlorophyll followed by an increase in the of total carotenoids and yellow flavonoids, due to the maturity stage. For the total phenolic compounds, it was not observed significant difference between the stages. The antioxidant capacity was quantified by the ORAC method in lyophilized pulp in the unripe (1.95 mmol 100 g-1 trolox) and ripe (3.85 mmol 100 g-1 trolox) stages. The lowest contents were observed in the intermediate (0.80 mmol 100 g-1 trolox in lyophilized pulp) stage. The maturity stage significantly influenced the bioactive compounds of ora-pro-nobis, which presented higher values of total carotenoids, yellow flavonoids, and antioxidant capacity in ripe fruits.

scholarly journals PENGARUH SUHU DAN PENAMBAHAN BAHAN ABRASIVE KULIT ARI BIJI KAKAO TERHADAP KARAKTERISTIK KRIM BODY SCRUB

2019 ◽  
Vol 7 (3) ◽  
pp. 417
Author(s):  
Anak Agung Gede Rai Giri Natha ◽  
A.A.P. Agung Suryawan Wiranatha ◽  
Sri Mulyani
Keyword(s):  
Phenolic Compounds ◽  
Heating Temperature ◽  
Block Design ◽  
Characteristic Temperature ◽  
Effect Of Temperature ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Cocoa Beans ◽  
Randomized Block Design

The aims of this study were: 1) to determine the effect of temperature and the addition of abrasive ingredients on the epidermis of cocoa beans to the characteristics of body scrub creams, and  2) to obtain temperature and the addition of abrasive ingredients to the epidermis of cocoa beans to produce the best characteristic body scrub cream, and 3)  how the quality of body scrub cream changes during storage. The experimental design used in this study was a factorial randomized block design, which consisted of 2 factors. The first factor was the heating temperature which consists of two levels, namely temperature of 65 °C and 75 °C. The second factor was the addition of abrasive materials which consists of three levels namely 3 percent, 6 percent and 9 percent. All treatments were grouped into 3 groups to obtain 18 experimental units. The data obtained were analyzed by variance and  the Duncan test. The best result of body scrub cream is the treatment of heating temperature 65°C and the addition of powder epidermis of cocoa beans 9 percent  with the characteristics of pH 5.53, viscosity of 36,627 cp, content of phenolic compounds 21.631 mg GAE/g, aroma 5.85 and passions 5.55. pH, viscosity and total phenolic compounds are stable up to 6 weeks of storage. Keywords : epidermis of cocoa beans, body scrub, characteristic, temperature, addition of abrasives

scholarly journals Study on antioxidant activity of crude peanut oils and refined cottonseed oils from Burkina Faso

2021 ◽  
Vol 6 (4) ◽  
pp. 920-931
Author(s):  
Souleymane Zio ◽  
◽  
Bakary Tarnagda ◽  
Flibert Guira ◽  
Driss Elothmani ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Burkina Faso ◽  
Vegetable Oils ◽  
High Performance ◽  
Edible Oils ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Nutrient Sources ◽  
Feeding Programs

<abstract> <p>Vegetable oils are among the foodstuffs produced and consumed in abundance by the population in Burkina Faso. These edible oils are nutrient sources for health. However, the oxidation of edible oils is a phenomenon that leads to their degradation. Hence, the objectives of this study were to determine the antioxidants compounds, to evaluate the antioxidant activity of vegetable oils produced in Burkina Faso and to propose good manufacturing practices. Thus, 32 samples of crude peanut oils and refined cottonseed oils were analyzed. α-Tocopherol was determined by High performance liquid chromatography (HPLC), total phenolic compounds and DPPH by spectrophotometry. The α-tocopherol averages are 10.89 and 56.44 mg/100 g for peanut oils and cottonseed oils, respectively (<italic>p</italic> &lt; 0.05). For total phenolic compounds, the averages are 2.91 and 0.64 mg/100 g of gallic acid equivalent for peanut oils and cottonseed oils, respectively (<italic>p</italic> &lt; 0.05). The inhibition percentages are respectively 17.97% and 5.58% (<italic>p</italic> &lt; 0.05) for peanut oils and cottonseed oils. For antioxidant activity, the averages are 0.81 and 0.27 mg trolox/100 g for peanut oils and cottonseed oils, respectively (<italic>p</italic> &lt; 0.05). Cottonseed oils have the highest levels of α-tocopherol while peanut oils have high levels of total phenolic compounds and antioxidant activity. Vegetable oils contain acceptable levels of α-tocopherol and total phenolic compounds for their oxidative stability and health benefits for the consumer. However, the levels of biomolecules will be higher if production and preservation conditions are improved and controlled. The results could be used for future recommendations about human feeding programs in Burkina Faso.</p> </abstract>

scholarly journals Determination of antioxidant activity and total phenolic contents in yogurt added with black cumin (Nigella sativa L.) honey

2021 ◽  
Vol 32 (1) ◽  
pp. 1-5
Author(s):  
Özge Duygu Okur
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Nigella Sativa ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Black Cumin ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
High Level

Abstract This study aims to reveal the antioxidant activity and phenolic ingredients of yogurts added with black cumin (Nigella sativa L.) honey. Therefore, this study aimed to produce healthy food made with black cumin honey with increased total phenolic contents and antioxidant activity. The effect of varying degrees of black cumin honey addition (0, 2.5%, 5%, 10%, 15%) on the antioxidant activity and total phenolic contents of yogurt were examined for 28 days. The antioxidant activity was found between 14.33 and 17.41 mM TE. Total phenolic compounds were between 202.50 and 1415.00 mg GAE/kg. Some important differences were determined between yogurts with black cumin honey and the control with respect to phenolic contents during storage (p < 0.05). The results of study reveal that the augmentation of fortification rate increased the total phenolic characteristic and antioxidant activity of yogurt with black cumin honey. Significantly, these outcomes indicate that yogurt with black cumin honey have a high level of polyphenols and could be consumed as bioactive composition.

scholarly journals Study of Some Qualitative and Quantitative Characters of the Grapes of Indigenous Greek Grapevine Varieties (Vitis vinifera L.) using HPLC and Spectrophotometric Analyses

2018 ◽  
Vol 46 (1) ◽  
pp. 97-106 ◽  
Author(s):  
Orestis GEROGIANNIS ◽  
Ioannis DASKALAKIS ◽  
Despoina BOUZA ◽  
Maritina STAVRAKAKI
Keyword(s):  
Phenolic Compounds ◽  
High Performance ◽  
Total Phenolic ◽  
Array Detector ◽  
Vitis Vinifera L ◽  
Qualitative And Quantitative ◽  
Grapevine Variety ◽  
Significant Difference ◽  
Grape Skins ◽  
In Trans

Grape skins and seeds are sources of various quality characters of grapevine varieties, such as phenolic compounds, anthocyanins, resveratrol etc. The Greek vineyard is characterized by a large number of indigenous grapevine varieties which remain almost unexploited in terms of their different phenolic content. The aim of this study was to assay the polyphenolic content of seven red native Greek grapevine varieties (‘Kolliniatiko’, ‘Bekari’, ‘Bakouri’, ‘Kountoura mavri’, ‘Doubrena mavri’, ‘Thrapsa’, and ‘Mavro Spetson’) using high performance liquid chromatography (HPLC) coupled with a diode array detector and spectrophotometer. All studied varieties were cultivated in the same area and under the same conditions. The results revealed that despite the fact that anthocyanins and phenolic compounds content were in high levels for all varieties, statistically significant differences were recorded among them. The highest anthocyanins concentration was recorded in ‘Kolliniatiko’, while the lowest anthocyanins concentration was recorded in ‘Mavro Spetson’. Grapevine variety ‘Mavro Spetson’ presented the highest concentration of total phenolic compounds, with statistically significant difference compared to ‘Kountoura mavri’ and ‘Bekari’. Grapevine varieties ‘Kolliniatiko’ and ‘Bekari’ presented the highest concentrations in trans-resveratrol and piceid content, while grapevine variety ‘Doubrena mavri’ presented the highest concentration in vanillin content. These unexploited rare native cultivated varieties contained appreciable amounts of non-colored phenols as well as anthocyanins, meaning that they would be worthy of further study and use for the production of quality wines.

scholarly journals Possibilities of using the HPLC method in the taxonomy of the genus Nitraria (Nitrariaceae)

2020 ◽  
Vol 24 ◽  
pp. 00096
Author(s):  
Maria Voronkova ◽  
Evgeniy Banaev ◽  
Maria Tomoshevich ◽  
Taigana AK-Lama
Keyword(s):  
High Performance Liquid Chromatography ◽  
Phenolic Compounds ◽  
High Performance ◽  
Component Composition ◽  
Hplc Method ◽  
Multidimensional Analysis ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Specific Composition ◽  
Species Specific

The paper shows composition and content of phenolic compounds in leaves of 4 Nitraria L. species from 58 populations of Russia, Kazakhstan, and Tajikistan studied with high-performance liquid chromatography(HPLC). The investigation has revealed 27 compounds of phenolic nature: the maximum number (18 components) is detected in leaves of N. sibirica Pall. from Kazakhstan (the Karatal river valley), 16-17 components – in plants from three populations of Siberia, the minimum (6 components) – in leaves of N. komaroviiilljin & Lava ex Bobrov. The analysis has identified hyperoside (quercetin O-glycoside), narcissin (isoramnetin O-glycoside), quercetin (flavonol) and luteolin (flavon). The studied plants accumulate a generous quantity of phenolic compounds. Their content reaches 4.64% in leaves of N. sibirica, 3.11% – in N. schoberi L., up to 3.96% – in N. komarovii. The research results allow speaking about the species-specific composition and content of phenolic compounds of N. sibirica, N. schoberi and N. komarovii. The component composition is weaker in extracts of N. komarovii leaves, but there is a higher content of total phenolic compounds compared to N. schoberi plants. N. pamirica L. Vassil sample is close to N. schoberi on multidimensional analysis of the phenolic compound composition and content.

scholarly journals Genetic variability among broccoli genotypes based on biochemical and molecular traits

2021 ◽  
Vol 39 (3) ◽  
pp. 288-293
Author(s):  
Osmar J Chaves Júnior ◽  
Douglas M Zeffa ◽  
Leonel V Constantino ◽  
Renata M Giacomin ◽  
Rafael GB Siqueira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Block Design ◽  
Principal Component ◽  
Molecular Data ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Total Phenolic Compounds ◽  
Biochemical Traits ◽  
Phenotypic Data

ABSTRACT Broccoli (Brassica oleracea var. italica) is one of the most important vegetables in the world and also shows important functional properties. The present study aimed to characterize 19 broccoli genotypes using biochemical traits (content of total phenolic compounds, total flavonoids and antioxidant activity) and AFLP (Amplified Fragment Length Polymorphism) molecular markers. The experiment was carried out in a greenhouse using a complete randomized block design with three replicates. The phenotypic data were subjected to analysis of variance (p≤0.05), Scott-Knott average clustering method (p≤0.05) and principal component analysis (PCA). Using molecular data, Ward’s hierarchical clustering, Bayesian clustering and principal coordinate analysis (PCoA) were performed. Molecular data showed genetic diversity among the genotypes (three groups), also a wide variability in the total phenolic compounds, total flavonoids content and antioxidant activity using FRAP method. HT3010, Hanabi and Bonanza genotypes showed desirable biochemical traits for the demanding functional food consumers, in addition to being promising genotypes to be exploited in plant breeding programs.

Identification and Quantification of Phenolic Compounds in Grains of Biofortified Cowpea Cultivars, Before and After Cooking

2020 ◽  
Vol 16 (1) ◽  
pp. 105-113
Author(s):  
Nara Vanessa dos Anjos Barros ◽  
Bruna Barbosa de Abreu ◽  
Débora Thaís Sampaio da Silva ◽  
Ana Karine de Oliveira Soares ◽  
Maurisrael de Moura Rocha ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
High Performance ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Health Maintenance ◽  
Cowpea Cultivars ◽  
Genetically Improved ◽  
Before And After ◽  
Ferulic Acids

Objective: This study aimed to identify and quantify phenolic compounds in the grains of biofortified cowpea (Vigna unguiculata) cultivars before and after cooking. Methods: We analyzed two cultivars of genetically improved cowpeas, namely BRS Aracê and BRS Tumucumaque. Raw and cooked samples of the cultivars were analyzed (in triplicate). The concentrations of phenolics, flavonoids, anthocyanins, and flavanols, as well as the antioxidant activity, were determined. Phenolic compounds were identified and quantified using high-performance liquid chromatography. Results: Grains of cultivar BRS Tumucumaque had higher concentrations of total phenolic compounds before (297.23 ± 4.24 (mean ± standard deviation) mg/100 g) and after (147.15 ± 6.94 mg/100 g) cooking, and higher concentrations of total flavonoids before (49.36 ± 2.02 mg/100 g) and after (23.97± 0.67 mg/100 g) cooking. Anthocyanins were not measured in the grains of either cultivars. There was a statistically significant reduction in the concentration of total flavanols after cooking, with the greater retention in BRS Aracê. Similarly, the antioxidant activity was significantly reduced after cooking, with greater reductions in BRS Tumucumaque than in BRS Aracê. Five phenolic acids were identified and quantified, including gallic, caffeic, and ferulic acids. Conclusion: We conclude that cooking affected the concentrations of phenolic compounds in the cultivars, as well as the antioxidant activity exhibited by these cultivars. The cultivars contained beneficial compounds that can contribute to disease prevention and health maintenance.

scholarly journals Total Phenolic and Flavonoid Contents of Organically and Conventionally Grown Lettuce, Collards and Chinese Cabbage

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 863C-863
Author(s):  
Xin Zhao* ◽  
Janice E. Young ◽  
Ted Carey ◽  
Weiqun Wang
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Flea Beetle ◽  
Organic Production ◽  
Total Phenolic ◽  
Pak Choi ◽  
Significance Level ◽  
Phenolic Contents ◽  
Significant Difference ◽  
Phenolic And Flavonoid

Organic vegetables have been suggested to produce higher levels of phytochmemicals, which play active roles in disease prevention. We measured total phenolic and aglycone flavonoid (apigenin, kaempferol, luteolin, and quercetin) contents in leaves of organically- and conventionally-grown lettuce (`Kalura' and `Red Sails'), collards (`Top Bunch') and Pak Choi (`Mei Qing') greens during spring and summer trials, using the Folin assay and HPLC, respectively. Postharvest changes in phenolic contents of organic and conventional lettuce were also investigated after 17-day storage at 4 °C. Production system did not cause a significant difference in total phenolic levels of lettuce and collards in either trial, but total phenolics were significantly higher in organic Pak Choi in the summer trial, possibly due to greater flea beetle damage in the organic plots. Organic production did not affect the aglycone flavonoid levels of lettuce and collards in the spring trial except that apigenin increased in organic samples. In the summer trial, however, concentrations of kaempferol, luteolin and quercetin tended to increase in organic lettuce and collards; only luteolin showed promising increase in Pak Choi. Species and cultivars both had significant effects on total phenolic and flavonoid contents. After 17-day storage, total phenolic content significantly increased in both organic and conventional lettuce although the concentrations of aglycone flavonoids remained relatively constant. Total phenolic content was higher in organic `Red Sails' at a marginal significance level after storage, while it did not differ between organic and conventional `Kalura'. We noted a dominant presence of glycoside flavonoids in lettuce before and after storage, which warrants further study.

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