scholarly journals The Fate of Physico-Chemical Characteristics and Antioxidant Properties in Dried and Roasted ‘Super Hot’ Chili Fruit

2020 ◽  
Author(s):  
Esther Shiau Ping Yap ◽  
Apiradee Uthairatanakij ◽  
Natta Laohakunjit ◽  
Pongphen Jitareerat ◽  
Punchira Vongsawasdi ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Health Benefits ◽  
Bound State ◽  
Antioxidant Compounds ◽  
Physicochemical Changes ◽  
Color Retention ◽  
Hot Air ◽  
Physico Chemical ◽  
Red Color

Abstract Dried and roasted chilies are used in many recipes due to higher pungency, especially in Asia. However, the roasting process is usually done on a pan, or wok without temperature control. Thus, this study aimed to evaluate the effects of different hot air oven drying temperatures (60, 80 and 100 °C), roasting temperatures (120, 140 and 160 °C) and times (30, 60, 120 min and at 12–13% moisture content (MC)) on the physicochemical changes in dried ‘Super Hot’ chili fruits. High antioxidant compounds that have health benefits were detected in dried chili samples such as capsaicinoids, limonene, pinene, tocopherol, and oleic acid regardless of temperature and time of drying. Chilies dried at 60 °C until reaching 12–13% MC (1440 min) had better color retention and DPPH• values. In contrast, the contents of bioactive compounds were the highest at 160 °C, despite having a darker red color. This result showed that chilies dried or roasted at high temperatures allowed the bioactive compounds to be released from the bound state and can be easily absorbed during consumption. Thus, hot air oven roasting at 160 °C can be applied to improve bioactive compounds and antioxidant activity in ‘Super Hot’ chili for health benefits and taste.

scholarly journals Sustainable Biosynthesis of Antioxidants from Koji Rice Fermented with Aspergillus flavus Using Microwave-Assisted Extraction

2021 ◽  
Vol 11 (1) ◽  
pp. 430
Author(s):  
Hassan Hadi Mehdi Al Rubaiy ◽  
Ammar Altemimi ◽  
Ali Khudair Jaber Al Rikabi ◽  
Naoufal Lakhssassi ◽  
Anubhav Pratap-Singh
Keyword(s):  
Ethyl Acetate ◽  
Aspergillus Flavus ◽  
Bioactive Compounds ◽  
Ethylenediaminetetraacetic Acid ◽  
Ethyl Acetate Extract ◽  
Antioxidant Properties ◽  
Antioxidant Compounds ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction

The present study proposes microwave-assisted extraction as a sustainable technique for the biosynthesis of bioactive compounds from rice fermented with Aspergillus flavus (koji). First, fermentation conditions (i.e., pH from 3–12, five temperatures from 20–40 °C, and four culture-fermentation media viz. wheat, wheat bran, malt and rice) were optimized for producing microbial bioactive compounds. Microwave extraction was performed at 2450 MHz and 500 W for 20, 30, and 40 s with seven solvents (distilled water, ethyl acetate, hexane, ethanol, chloroform, diethyl ether, and methanol). The obtained results revealed that ethyl acetate is the most appropriate solvent for extraction. Effects of this ethyl acetate extract were compared with a commercial synthetic antioxidant. Antioxidant properties were enhanced by preventing the oxidation of the linoleic acid (C18H32O2) with an inhibition rate (antioxidant efficacy) of 73.13%. Notably, the ferrous ion binding ability was marginally lower when compared to the disodium salt of ethylenediaminetetraacetic acid (EDTA). Additionally, the obtained total content of phenolic compounds in the ethyl acetate extract of fermented rice (koji) by Aspergillus flavus was 232.11 mg based on gallic acid/mL. Antioxidant compounds in the ethyl acetate extract of fermented rice showed stability under neutral conditions, as well as at high temperatures reaching 185 °C during 2 h, but were unstable under acidic and alkaline conditions. The results demonstrate the efficacy of novel microwave-assisted extraction technique for accelerating antioxidant production during rice fermentation.

A recent update on the multifaceted health benefits associated with ginger and its bioactive components

2021 ◽  
Author(s):  
Run-Hui Ma ◽  
Zhi-Jing Ni ◽  
Yun-Yang Zhu ◽  
Kiran Thakur ◽  
Fan Zhang ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Health Benefits ◽  
Therapeutic Effects ◽  
Bioactive Components ◽  
Effective Antioxidant

The bioactive compounds and bioactivities of ginger, and their detailed mechanisms including some therapeutic effects of ginger and its constituents for effective antioxidant properties were comprehensive reviewed.

scholarly journals Edible Flowers: Antioxidant Compounds and Their Functional Properties

Horticulturae ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 66
Author(s):  
Nadhila B. B. Prabawati ◽  
Viki Oktavirina ◽  
Miguel Palma ◽  
Widiastuti Setyaningsih
Keyword(s):  
Product Development ◽  
Functional Properties ◽  
Bioactive Compounds ◽  
Health Benefits ◽  
Antioxidant Compounds ◽  
Comprehensive Review ◽  
Functional Product ◽  
Unique Composition

Edible flowers have been widely consumed for ages until now. The attractive colors and shapes, exotic aroma, and delightful taste make edible flowers very easy to attain. Moreover, they also provide health benefits for consumers due to the unique composition and concentration of antioxidant compounds in the matrices. Knowing the bioactive compounds and their functional properties from edible flowers is necessary to diversify the usage and reach broader consumers. Therefore, this reported review could be useful for functional product development, engaging the discussed edible flowers. We present a comprehensive review of edible flower composition and the functional properties of their antioxidant compounds, mainly phenolics.

scholarly journals A Recent Optimization and Advancement in the Development of Microwave-Assisted Extraction of Microbial Bioactive Compounds

2019 ◽  
Author(s):  
Hassan Hadi Mehdi AL Rubaiy ◽  
Ammar Altemimi ◽  
Ali Khudair Jaber Al Rikabi ◽  
Uttpal Anand ◽  
Naoufal Lakhssassi
Keyword(s):  
Ethyl Acetate ◽  
Bioactive Compounds ◽  
Ethyl Acetate Extract ◽  
Antioxidant Properties ◽  
Total Content ◽  
Antioxidant Compounds ◽  
Assisted Extraction ◽  
Alkaline Conditions ◽  
The Stability ◽  
Neutral Conditions

The current study aims to study the optimal fermentation conditions for producing microbial bioactive compounds. The microwave parameters consist on 2450 MHz, and 500-watt for 20, 30, and 40 seconds. The solubility of solvents was tested for the extraction of antioxidant compounds from fermented rice (Koji) by A. flavus, Ethyl acetate was the best solvent used for extraction purposes. Antioxidant properties were differentiated by blocking the oxidation of the linoleic acid with an inhibition rate of 73.13% at a concentration of 200 mg/mL, in addition to increasing its effectiveness for free radical extraction and reduction strength by increasing concentrations gradually. The bond ability to irons was lower compared to the EDTA-2Na, in addition to the obtained total content corresponding to phenolic compounds in the ethyl acetate extract of fermented rice (Koji) by A. flavus was 232.11 mg, on the basis of galic acid/mg. The stability of the antioxidant compounds of the ethyl acetate extract of fermented rice (Koji) by A. flavus was also studied; showing stability under neutral conditions, as well as at high temperatures (185 °C during two hours). However, no stability was obtained under acidic and alkaline conditions.

scholarly journals Effects of different drying methods on the bioactive compounds and antioxidant properties of edible Centaurea (Centaurea cyanus) petals

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Luana Fernandes ◽  
Susana Casal ◽  
José Alberto Pereira ◽  
Jorge Alexandre Saraiva ◽  
Elsa Ramalhosa
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Convective Drying ◽  
Drying Methods ◽  
Hot Air ◽  
Centaurea Cyanus ◽  
Hydrolysable Tannins ◽  
Monomeric Anthocyanins

Abstract The present study aimed to evaluate the effects of hot-air convective drying, shade drying and freeze-drying on the bioactive compounds and antioxidant activity of Centaurea ( Centaurea cyanus L.) petals, as well as on several of their physicochemical properties. All the dried samples showed different appearances as compared to fresh petals, with lower titratable acidity, lower carotenoids and hydrolysable tannins contents, and greater antioxidant activity. Of the drying methods, shade drying presented the highest values for monomeric anthocyanins, flavonoids, hydrolysable tannins, total reducing capacity and antioxidant activity. By contrast, greater losses were observed as a result of hot-air convective drying. Thus shade drying is a highly promising process that should be considered as a suitable drying method for Centaurea petals.

scholarly journals Preharvest Salicylate Treatments Enhance Antioxidant Compounds, Color and Crop Yield in Low Pigmented-Table Grape Cultivars and Preserve Quality Traits during Storage

Antioxidants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 832
Author(s):  
María E. García-Pastor ◽  
Pedro J. Zapata ◽  
Salvador Castillo ◽  
Domingo Martínez-Romero ◽  
Daniel Valero ◽  
...  
Keyword(s):  
Salicylic Acid ◽  
Crop Yield ◽  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Table Grape ◽  
Prolonged Storage ◽  
Antioxidant Compounds ◽  
Quality Traits ◽  
High Concentration ◽  
Table Grapes

Previous reports reported on the effectiveness of preharvest salicylic acid (SA) treatment on increasing fruit quality properties although no information is available about acetyl salicylic acid (ASA) and methyl salicylate (MeSa) treatments. Thus, SA, ASA and MeSa were applied at 1, 5, and 10 mM in 2016 and at 1, 0.1 and 0.01 mM in 2017 to vines of ‘Magenta’ and ‘Crimson’ table grapes. Preharvest salicylate treatments at high concentration, 5 and 10 mM, delayed berry ripening and reduced crop yield, while ripening was accelerated and yield increased at lower concentrations. In addition, SA, ASA, and MeSa treatments, at 1, 0.1, and 0.01 mM, improved berry color due to increased concentration of total and individual anthocyanins, for both cultivars. Quality parameters, and especially, antioxidant bioactive compounds, such as total phenolics and total and individual anthocyanins, were found at higher levels in treated berries at harvest and during prolonged cold storage, the highest effects being found in 0.1 mM MeSa treated table grapes. Overall, it could be concluded that MeSa treatment at 0.1 mM could be the most useful tool to increase bioactive compounds with antioxidant properties in table grape and in turn, their health beneficial properties, with additional effects on increasing crop yield, accelerating on-vine ripening process and maintaining quality traits during prolonged storage.

scholarly journals What is in a cup of joe? From green beans to spent grounds: a mini-review on coffee composition and health benefits

2019 ◽  
Vol 6 ◽  
Author(s):  
Giovana B Celli ◽  
Adriano Costa de Camargo
Keyword(s):  
Bioactive Compounds ◽  
Lipid Fraction ◽  
Antioxidant Properties ◽  
Health Benefits ◽  
Positive Association ◽  
Special Focus ◽  
Green Beans ◽  
Caffeine Ingestion ◽  
Coffee Beans ◽  
Coffee Oil

Coffee is one of the most popular beverages consumed worldwide and is amongst the main dietary sources of bioactive compounds. Recent studies have described a positive association between caffeine ingestion and health, including improvement of exercise performance and enhancement of long-term memories in humans. However, from roasting to extraction, the processing of the coffee beans has a significant impact on the profile of bioactive compounds. For instance, roasting results on the reduction of 5-caffeoylquinic acid and trigonelline, while increases the concentration of melanoidins. Another important component is its lipid fraction (known as coffee oil), which can migrate to the surface of the beans and undergo changes in its composition during roasting. This mini-review presents an overview of the composition of coffee, including changes that occur during processing— from green beans to spent grounds, and recent research on its health benefits, with special focus on their antioxidant properties.

scholarly journals What is in a “Cup of Joe”? From green beans to spent grounds: a mini-review on coffee composition and health benefits

2019 ◽  
Vol 6 ◽  
Author(s):  
Giovana B Celli ◽  
Adriano Costa de Camargo
Keyword(s):  
Bioactive Compounds ◽  
Lipid Fraction ◽  
Antioxidant Properties ◽  
Health Benefits ◽  
Positive Association ◽  
Special Focus ◽  
Green Beans ◽  
Caffeine Ingestion ◽  
Coffee Beans ◽  
Coffee Oil

Coffee is one of the most popular beverages consumed worldwide and is amongst the main dietary sources of bioactive compounds. Recent studies have described a positive association between caffeine ingestion and health, including improvement of exercise performance and enhancement of long-term memories in humans. However, from roasting to extraction, the processing of the coffee beans has a significant impact on the profile of bioactive compounds. For instance, roasting results on the reduction of 5-caffeoylquinic acid and trigonelline, while increases the concentration of melanoidins. Another important component is its lipid fraction (known as coffee oil), which can migrate to the surface of the beans and undergo changes in its composition during roasting. This mini-review presents an overview of the composition of coffee, including changes that occur during processing—from green beans to spent grounds, and recent research on its health benefits, with special focus on their antioxidant properties.

scholarly journals Effect of Thermal Treatment on Physicochemical Stability and Antioxidant Properties of Locally Available Underutilized Star Fruit Juice

2020 ◽  
pp. 41-53
Author(s):  
Jahid Hasan Shourove ◽  
Wahidu Zzaman ◽  
Razia Sultana Chowdhury ◽  
Md. Mozammel Hoque
Keyword(s):  
Thermal Treatment ◽  
Bioactive Compounds ◽  
Fruit Juice ◽  
Color Change ◽  
Antioxidant Properties ◽  
Soluble Solids ◽  
Industrial Processing ◽  
Physicochemical Changes ◽  
Star Fruit ◽  
Dpph Scavenging

Industrial processing of the fruit juice is responsible for the changes in some quality attributes. Thermal treatment is a most applicable operation for any processing and it affects the physicochemical and antioxidant properties of the juice. This study was conducted to observe the changes in some physical properties and the bioactive compounds of star fruit (Averrhoa carambola L.) juice during thermal treatment at 70°C, 80°C and 90°C for 10, 20, 30 and 40 min by a temperature-controlled water bath. During thermal treatment of the juice pH and browning index increased significantly (P≤ 0.05) with time and increasing temperature whereas the Cloud index of the juice decreased. No significant variation (P≥ 0.05) noticed in the case of total soluble solids. Color differences gradually increased in case of color parameter (0 to 7.83 ± 0.20) and negatively increased in case of (0 to -7.33± 1.00). Irregular results observed for  and maximum difference (3.01±0.08) noticed at 90°C for 40 min. The highest overall color change (∆E= 11.04±0.76) observed when the juice treated at 90°C for 40 min. In consideration of the bioactive compounds, maximum ascorbic acid estimated (24.17±0.70mg/100ml) in fresh juice and with rising temperature and time it decreased. β-carotene also decreased significantly during heat treatment. The Total Polyphenol Content (TPC) found in fresh juice as (540.08±16.64 mg GAE/100 ml) and it was not changed in a regular manner with temperature change. Flavonoid content increased significantly (P≤0.05) when the juice was heat-treated at 70°C and 80°C while no significant change observed at 90°C. Maximum DPPH scavenging activity found in fresh juice (60.19±1.39%) and decreased to (53.83±1.43%) when 90°C temperature was applied for 40 min. This study may help to find out the nutritional value of locally available star fruit and physicochemical changes of this fruit juice during thermal processing.

Effect of Drum Drying Process on the Physico-Chemical and Antioxidant Activities of Riceberry Flakes

2019 ◽  
Vol 62 (4) ◽  
pp. 1003-1009
Author(s):  
Sasivimon Chittrakorn ◽  
Bora C. Ganesh
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Rice Variety ◽  
Value Added ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Drum Drying ◽  
Physico Chemical ◽  
Solids Content ◽  
Flour Slurry

Abstract. Pigmented rice, such as black or red rice, contains several antioxidant compounds. Riceberry rice, which is native to Thailand, is a colored rice variety that is rich in bioactive constituents. With several benefits from the anthocyanin and phenolic compounds in Riceberry rice, value-added products have been developed, for which the physico-chemical and mechanical properties need to be studied. This study evaluated the effects of drum drying parameters on the physico-chemical properties and bioactive compounds of Riceberry flakes. Three drum surface temperatures (130°C, 140°C, and 150°C) and three solids contents of flour slurry (35%, 45%, and 55%) were applied. Lightness (L*) of the flakes significantly decreased (p < 0.05) while redness (a*) increased compared to the flour. Bulk density, hardness, and water solubility index of the flakes increased with increasing drum temperature and solids content. The highest values were found at drum temperature of 150°Cand55% solids content.Major anthocyanins in Riceberry flour and flakes were cyanidin-3-glucoside and peonidin-3-glucoside.Total phenolic content, flavonoid content, and antioxidant activities of Riceberry flakes decreased during drum drying. The highest drum temperature (150°C) and solids content (55%) of flour slurry gave maximum contents of bioactive compounds. Results suggest that Riceberry flakes can be used as a functional ingredient for food products. Keywords: Breakfast cereal flakes, Drum drying, Riceberry rice, Rice flakes.

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