Effect of Spice Extracts on the Biochemical, Textural and Sensory Attributes of Pangasius (Pangasianodon hypophthalmus) Chunks during Ice Storage

2017 ◽  
Vol 54 (2) ◽  
pp. 149
Author(s):  
A. Jeyakumari ◽  
Reeshma Roy ◽  
George Ninan ◽  
V. Renuka
Keyword(s):  
Shelf Life ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Thiobarbituric Acid ◽  
Total Phenolic ◽  
Pangasianodon Hypophthalmus ◽  
Treated Sample ◽  
And Control ◽  
Dpph Radical Scavenging

Aqueous extracts of ginger (<em>Zingber officinale</em>), mint (<em>Mentha arvensis</em>) and green chilli (<em>Capsicum annuum</em>) were examined for their antioxidant activity by using DPPH assay and total phenolic assay. Mint extract showed the highest phenolic content (87.33± 2.74 mg phenolics / 100 g) and DPPH Radical scavenging activity (89.61±0.30 %). Effect of spice extracts (20%) on the quality of pangasius fish chunks were evaluated up to 15 days under iced condition. Fish chunks treated with spice extracts had lower total volatile base nitrogen content (TVB-N) than the control. Similar trend was also observed for peroxide (PV) and thiobarbituric acid (TBA) values. Fish chunks treated with ginger and chilly extracts had an improved texture than mint extracts and control. Sensory evaluation revealed that fish chunks had a shelf life up to 9<sup>th</sup>, 12<sup>th</sup> and 15<sup>th</sup> day for control, chilli extract treated, mint and ginger extracts treated sample respectively. Results indicated that the spice extracts could improve the shelf life of pangasius fish chunks at the selected concentration and demonstrated the potential to use as an alternative for synthetic preservatives.

scholarly journals Effect of Processing on Antioxidant Activity, Total Phenols, and Total Flavonoids of Pigmented Heirloom Beans

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Lisa Garretson ◽  
Catrin Tyl ◽  
Alessandra Marti
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Processing Step ◽  
Cooking Times ◽  
Dpph Radical Scavenging

While extensive research has been performed on the composition and cooking quality of commodity beans, relatively little is known about pigmented heirloom varieties and the effects of processing on their antioxidant capacity. The aim of this study was to evaluate the effect of soaking and cooking on antioxidants in four heirloom bean varieties compared to Pinto. Water absorption kinetics, soaking and cooking time, DPPH radical scavenging activity, and total phenolic and total flavonoid content were determined in raw, soaked, and cooked samples. Heirlooms required less time to hydrate compared to Pinto, whereas cooking times were similar. The effect of soaking on antioxidant capacity and flavonoids was minimal compared to cooking, which led to losses of up to 57%. Each pigmented heirloom bean had specific characteristics, and three of them had equal or higher amounts of antioxidants or antioxidant activity than Pinto at every processing step. Among heirlooms, Koronis Purple and Jacob’s Cattle had the highest antioxidant activity and Jacob’s Cattle and Tiger’s Eye the highest amount of flavonoids, even after cooking.

scholarly journals Low Cost Glad Wrap Film Packaging Delays Postharvest Senescence and Maintains Fruit Quality of Green Chilies

Proceedings ◽  
2020 ◽  
Vol 36 (1) ◽  
pp. 43
Author(s):  
Sarfraz ◽  
Hasan ◽  
Malik ◽  
Anwar ◽  
Riaz
Keyword(s):  
Shelf Life ◽  
Radical Scavenging Activity ◽  
Low Cost ◽  
Disease Incidence ◽  
Radical Scavenging ◽  
Market Potential ◽  
Postharvest Quality ◽  
Total Phenolic ◽  
Phenolic Contents

Green chilies are highly perishable with limited postharvest life which substantially affects its quality and market potential. The present study was part of an ACIAR-funded project aiming at evaluating the effect low cost Glad wrap film packaging (GWFP) on eight commercial green chili cultivars (Kunri-1, Longi, Talhari, Skyline 1 and 3, Super-hot, Advanta and BSS-410) to help improve shelf life and quality during ambient storage at 18±2 °C. Chilies were weighed and filled in polyvinyl trays and wrapped with Glad wrap film. Chilies kept in Glad wrap film packaging improved marketability index and shelf life for 9 to 15 days compared to open top trays (control) with shelf life of 3 to 6 days depending on cultivar. GWFP storage of chili fruits markedly reduced weight loss, decay, disease incidence, wrinkling. red chili percentage and relative electrolyte leakage as compared with control. It was noted that chilies stored under GWFP displayed significantly higher firmness, soluble solid contents, acidity, ascorbic acid with maintained radical scavenging activity. In addition, total phenolic contents, enzymatic essays i.e. superoxide dismutase (SOD), peroxidase (POD), polyphenol oxidase (PPO) catalase (CAT) and ascorbate peroxidase (APX) activities were significantly higher in GWFP kept chilies. Conclusively, the low cost Glad wrap film packaging can be employed as promising technique to reduce postharvest losses, extend shelf life and maintain postharvest quality of chilies leading to more profit for the growers and linked stakeholders.

scholarly journals Phytochemical contents and antioxidant activities of fern, Asplenium ceterach L. in different altitudes

2019 ◽  
Vol 48 (2) ◽  
pp. 315-320
Author(s):  
Asuman Karadeniz Pekgöz ◽  
Ilker Çinbilgel
Keyword(s):  
High Performance ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Ecological Factors ◽  
Total Phenolic ◽  
Plant Chemical ◽  
Dpph Radical Scavenging ◽  
Phytochemical Contents ◽  
Different Altitudes

Phytochemical contents and antioxidant activities of fern (Asplenium ceterach L.) distributed in different altitudes (22 stations) were compared and the relationships between altitude and plant chemical contents were studied. The highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was found in 22nd station (IC50 = 47.91 μg/ml) and the highest total phenolic content was found in 9th station (110.62 μgGAE/ml) whereas the maximum total flavonoid content was found in 20th station (232.67 μgCE/ml). High performance liquid chromatography (HPLC) analysis indicates that the maximum pterosin b (0.235 μg/ml), catechin (2.756 μg/ml) and quercetin (0.207 μg/ml) values were found in 21th station whereas the maximum chlorogenic acid (17.718 μg/ml) was obtained in 9th and caffeic acid (6,598 μg/ml) in 13th stations. It was observed that altitude is not potent alone, but it can be a factor in the occurrence of other ecological factors like soil properties, water, humidity, light and temperature.

scholarly journals Effect of Addition of Fennel (Foeniculum vulgare L.) on the Quality of Protein Bread

2017 ◽  
Vol 71 (6) ◽  
pp. 509-514 ◽  
Author(s):  
Bouchra Sayed-Ahmad ◽  
Evita Straumīte ◽  
Mārtiņš Šabovics ◽  
Zanda Krūma ◽  
Othmane Merah ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Oil Extraction ◽  
Added Value ◽  
Total Phenolic ◽  
Bread Making ◽  
Foeniculum Vulgare ◽  
Phenolic Concentration

Abstract Fennel (Foeniculum vulgare L.) is an aromatic plant belonging to Apiaceae family widely cultivated elsewhere for its strongly flavoured leaves and seeds. Fennel seeds are of particular interest as a rich source of both vegetable and essential oils with high amounts of valuable components. However, residual cakes after oil extraction were typically considered as byproducts, in the present framework, the potential added value of these cakes was studied. The aim of this study was to investigate the effect of addition of fennel cake and seeds to protein bread quality. In the current research, a single-screw extruder, which is a solvent-free technique, was used for fennel seed oil extraction. For the protein bread making, fennel seed and cake flour in concentrations from 1 to 6% were used. Moisture, colour L*a*b*, hardness, total phenolic concentration, DPPH radical scavenging activity, and nutritional value of protein bread were determined. The addition of fennel cake and seeds had significant (p < 0.05) effect on bread crumb colour and hardness attribute, whereby the bread became darker and harder in texture than the control. Moreover, higher antioxidant activity and total phenolic concentration were observed for both protein breads enriched with fennel cake and seed flour. The overall results showed that addition of fennel cake and seed had beneficial effects on phenolic concentration, antioxidant activity and quality of protein bread. This result suggests also that added value of fennel seeds oil by-products could be increased by their utilisation in bread production.

scholarly journals Antioxidant Activities, Total Phenolic Content and Colour Parameters in the Aqueous Extracts of Avocado, Banana and Papaya Leaves

2021 ◽  
Vol 19 (01) ◽  
pp. 137-142
Author(s):  
VIJAYA KUMAR GOPALAN NIRVESHA NAIR ◽  
SEOK TYUG TAN
Keyword(s):  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Colour Parameters ◽  
Banana Leaves ◽  
Dpph Radical Scavenging

Literature has consistently reported that horticultural wastes including leaves, skin, stones and seeds contain substantial amounts of bioactive compounds. Therefore, this study aims to evaluate antioxidant activity, Total Phenolic Content (TPC) and colour parameters in avocado, banana, and papaya leaves. Antioxidant activity of the leaves was determined using Trolox Equivalent Antioxidant Capacity (TEAC) and DPPH radical scavenging assays, whereas TPC was evaluated using Folin-Ciocalteu assay. Data analysis was carried out using SPSS version 25 of triplicate determinations. Mean differences among the fruit leaves extracts were determined using One way-ANOVA, while the correlations between the studied components were by the Pearson's Correlation Coefficient Test. The colour of the extracts was determined using a colour picker software. The TEAC values were in the range of 332.30 ± 18.04 µg Trolox/g D.W. (avocado leaves) to 12217.71 ± 18.04 µg Trolox/g D.W. (banana leaves) while the DPPH radical scavenging activity was from 10.07 ± 3.89% (banana leaves) to 86.70 ± 0.26 % (avocado leaves). Besides, TPC was from 871.33 ± 38.35 µg GAE/g D.W. (papaya leaves) to 1199.08 ± 6.00 µg GAE/g D.W. (avocado leaves). The hue values were from 19º in avocado leaves extract to 37º in banana leaves extract. Results from Pearson's Correlation Coefficient Test revealed that there were no significant correlations between the studied assays. Avocado leaves had the highest DPPH radical scavenging activity and TPC among the three extracts. Findings derived from the present study could be exploited in nutraceuticals formulation.

scholarly journals Lipid Peroxidation and Antioxidant Activities of the Aqueous Rhizome Extract of Rheum officinale Baillon

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Eugene Chang ◽  
Choon Young Kim
Keyword(s):  
Lipid Oxidation ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Thiobarbituric Acid ◽  
Natural Antioxidant ◽  
Total Phenolic ◽  
Ros Generation ◽  
Thiobarbituric Acid Reactive Substance ◽  
Superoxide Anion Production

Generation of reactive oxygen species (ROS) is associated with dysregulation of antioxidant defense mechanisms and incidence of human diseases. The specific aim of this study was to investigate the lipid oxidation and antioxidant activity of aqueous extract of Rheum officinale Baillon rhizome in order to evaluate its potential as a future novel natural antioxidant resource and a functional ingredient in food and pharmaceutical formations. Total phenolic and flavonoid contents of Rheum rhizome extract were dose dependently increased. Consistent with this, radical scavenging activities of Rheum rhizome extract as determined by 2,2-diphenyl-1-picrylhydrazyl assay and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity were significantly elevated as the concentration increased. In addition, the treatment of aqueous Rheum rhizome extract significantly increased ferric reducing and copper chelating activities. According to results of thiobarbituric acid reactive substance analysis, Rheum rhizome extract significantly delayed lipid oxidation. Preincubation with Rheum rhizome extract significantly inhibited tert-butyl hydroperoxide- (t-BHP-) induced ROS generation. Moreover, superoxide anion production was significantly lower in Rheum rhizome extract-treated RAW264.7 macrophage cells than t-BHP-incubated cells (p<0.05). These findings suggest that Rheum officinale Baillon rhizome extract has a potential as an excellent natural antioxidant agent.

scholarly journals Keeping quality of beef sausage using ethanolic extract of gamma-irradiated pomegranate peel powder

2016 ◽  
pp. 29-50 ◽  
Author(s):  
Ibrahim Mohammed ◽  
Fawzy Hassanien ◽  
Sahy El ◽  
Mohammed Afify ◽  
Abdeldaiem Mohammed
Keyword(s):  
Antibacterial Activity ◽  
Shelf Life ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Ethanolic Extract ◽  
Punica Granatum ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Ethanol Extracts ◽  
Gamma Irradiated

The present study aims to evaluate the antioxidant and antibacterial activity of ethanol extracts from gamma-irradiated pomegranate (Punica granatum) peel powder (PE) at the dose levels of 0, 3, 6, and 9 kGy. The ?ntioxidant activity of the extracts was estimated using the radical scavenging activity against 2,2?-diphenyl-1-picrylhydrazyl (DPPH?), ?-carotene/linoleic acid bleaching system, and ferric reducing antioxidant power (FRAP). Antibacterial activity of the extracts was assessed against Bacillus cereus, Staphylococcus aureus, Escherichia coli, Klebsilla penumoneae, Pseudomonas aeruginosa, and Salmonella typhumurium. The results showed that PE treated with 6 kGy had a higher content of total phenolic compounds (TPC), total flavonoid compounds (TFC), and antioxidant activity. Hence, the PE of 6 kGy-irradiated peels were selected to be added to beef sausage. Different concentrations of 6 KGy-irradiated PE were applied to improve beef sausage hygienic quality and extend the shelf life during cold storage (4?C). The results indicated that when 12 mL of the extract were added to one kg of beef sausage, the shelf-life of the sausage was extended from 15 days to 50 days (at 4?C), compared with the control, without changes of the microbiological, chemical, and sensory attributes.

scholarly journals Protein Bread Fortification with Cumin and Caraway Seeds and by-Products Flour

2018 ◽  
Author(s):  
Bouchra Sayed Ahmad ◽  
Thierry Talou ◽  
Evita Straumite ◽  
Martins Sabovics ◽  
Zanda Kruma ◽  
...  
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Nutritional Values ◽  
Phenolic Contents ◽  
Trolox Equivalent ◽  
Sensory Color ◽  
By Products

This study investigated the effect of protein bread fortification with 2, 4 and 6% of cumin (Cuminum cyminum) and caraway (Carum carvi) whole seeds and by-products flour, respectively. Fortified protein bread samples were compared to control protein bread and evaluated for their sensory, color, moisture, hardness properties as well as their nutritional values. Total phenolic contents and Trolox equivalent antioxidant capacity were also analyzed. Results indicated that bread fortification shows significant effects on bread properties depending on fortification level. A higher acceptability was observed specially for bread fortified with by-products flour. Increased tendencies of color darkness, moisture content, bread hardness, nutritional values as well as total phenolic content and radical scavenging activity compared to control bread were observed as the percentage of fortification increased in both cases. The overall results showed that addition of cumin and caraway seeds and by-products flour can improve the antioxidant potential and overall quality of protein bread.

scholarly journals Effects of Solvents on Total Phenolic Content and Antioxidant Activity of Ginger Extracts

2020 ◽  
Author(s):  
Dessie Ezez ◽  
Molla Tefera
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Acetone Extract ◽  
Total Phenolic ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Dpph Radical Scavenging

Abstract Ginger (Zingiber officinale) is a popular spice which used for the treatment of different gastrointestinal and inflammatory discomfort. In the present study, the total phenolic content (TPC) and antioxidant activity of ginger extract using four solvents (ethanol, methanol, acetone and ethyl acetate) were determined. Among the four solvents, methanol extract showed that the maximum phenolic (1183.813 mg GAE/100 g at Ayikel and 1022.409 mg GAE/100 g at Mandura) and the least were found in acetone extract (748.865 mg GAE/100 g at Ayikel and 690.152 mg GAE/100 g at Mandura). In addition, the highest DPPH radical scavenging activity (84.868% at Ayikel and 82.883% at Mandura) was observed in methanol. However, acetone showed the least DPPH radical scavenging activity (73.864% at Ayikel and 70.597% at Mandura). Antioxidant activities of ginger extracts were also expressed as IC50 values and acetone extract has maximum IC50 value (0.654 and 0.812 mg/mL) followed by ethyl acetate and ethanol, while the lowest for methanol extracts (0.481 and 0.525 mg/mL). The result of this study showed that extraction solvents significantly affected the total phenolic content and antioxidant activities of ginger. Thus, ginger can be regarded as promising candidates for natural sources of antioxidants with high value of phenolic contents.

scholarly journals Hypericum perforatum Mikrokapsüllerinin Ayran (İçilebilir Yoğurt) Üretiminde Kullanımı

2021 ◽  
Vol 9 (11) ◽  
pp. 2013-2021
Author(s):  
Fadime Seyrekoğlu ◽  
Hasan Temiz
Keyword(s):  
Phenolic Compounds ◽  
Sensory Analysis ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Dpph Radical Scavenging

H. perforatum, which is widely used in traditional medicine due to its bioactive compounds was extracted with ethanol-water (3:7). The extract was encapsulated with maltodextrin and gum arabic in a spray dryer in order to protect the phenolic compounds in its structure. Different amounts of microcapsules were added to our traditional drink, i.e. ayran (drinking yoghurt). The total phenolic content and DPPH radical scavenging activity of the microcapsules, extract of HP, and ayran samples were determined. The amount of total phenolic compounds in the microcapsule provided a superior effect than the extract. The ayran samples were supplemented with 2%, 3%, 4%, 5% and 6% of H. perforatum (HP) microcapsules and it is observed that total phenolic content (TPC) and DPPH radical scavenging activity indicated an increase with concentration. TPC and DPPH activity were determined as 256.94 mg GAE / 100mL and 78.05% for 6% of HP microcapsules supplemented samples. As a result of the sensory analysis, ayran samples which supplemented with 4% of HS microcapsule gained the highest scores by the panellists and received more appreciation than the control group. According to sensory analysis, HP4 (ayran produced with 4% HP added microcapsule) sample was determined as the best sample, while the HP6 (Ayran produced with 6% HP added microcapsule) sample had the highest scores in terms of DPPH scavenging activity and TPC results. The overall results of this study revealed that 4% HP supplemented ayran can be produced with its increased health benefits and desirable properties. In this study, the use of H. perforatum microcapsules in ayran, its effect on antioxidant and phenolic components, the usage rates and acceptability of microcapsules were investigated.

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