scholarly journals Variation and Heritabilities of Antioxidant Activity and Total Phenolic Content Estimated from a Red Raspberry Factorial Experiment

2005 ◽  
Vol 130 (3) ◽  
pp. 403-411 ◽  
Author(s):  
Ann Marie Connor ◽  
M. Joseph Stephens ◽  
Harvey K. Hall ◽  
Peter A. Alspach
Keyword(s):  
Antioxidant Activity ◽  
Total Variation ◽  
Total Phenolic Content ◽  
Variance Components ◽  
Phenolic Content ◽  
Fruit Weight ◽  
Total Phenolic ◽  
Narrow Sense ◽  
Red Raspberry ◽  
Sib Families

Variance components and narrow-sense heritabilities were estimated for antioxidant activity (AA), total phenolic content (TPH), and fruit weight in red raspberry (Rubus idaeus L.) fruit from offspring of a factorial mating design. Forty-two full-sib families utilizing seven female and six male parents were evaluated in each of two years in Motueka, New Zealand. In a single year, values within individual half-sib families ranged as widely as 25.3-79.4 μg·g-1 fruit for AA, 205-597 mg/100 g fruit for TPH, and 1.06-7.69 g for fruit weight. Analyses of variance for these three variates demonstrated significant parental source variation in both individual and combined year analyses. For AA and TPH, female parental effects accounted for ≈7% to 19% of total variation, while male effects accounted for ≈6% to 8%. A partially pigment deficient R. parvifolius L. derivative female parent accounted for some of these differences. Female × male parent interaction was not significant for AA and TPH and was marginally significant for fruit weight in combined year analysis. Year had a significant effect on the overall mean AA and TPH, but contributed less than genetic effects to the overall variation in all three traits. Interactions of year with genetic effects were not statistically significant for AA or TPH, indicating that between-year rank or scale changes among families were negligible. The largest proportion of variation was found within rather than among full-sib families. However, variation among plots within full-sib families accounted for 12% to 19% of total variation, indicating environmental differences accounted for some of the observed within-family variation in AA and TPH. Antioxidant activity and TPH were highly phenotypically correlated (r = 0.93); their genetic correlation (r = 0.59) implies that substantial additive genetic factors underlie the phenotypic correlation, but that nonadditive genetic or environmental influences are also important. Both AA and TPH were weakly negatively phenotypically correlated with fruit weight (r = -0.34 and -0.33, respectively), but the corresponding genetic correlations were close to zero. Thus, selection for both high AA or TPH and high fruit weight is possible. Narrow-sense heritability estimates based on variance components from combined year data were h2 = 0.54, 0.48, and 0.77 for AA, TPH, and fruit weight, respectively. These estimates imply a rapid response to selection is possible.

scholarly journals Genotypic and Environmental Variation in Antioxidant Activity and Total Phenolic Content among Blackberry and Hybridberry Cultivars

2005 ◽  
Vol 130 (4) ◽  
pp. 527-533 ◽  
Author(s):  
Ann Marie Connor ◽  
Chad E. Finn ◽  
Peter A. Alspach
Keyword(s):  
Antioxidant Activity ◽  
Total Variation ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Environmental Variation ◽  
Fruit Weight ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Environment Interaction ◽  
Trait Variance

Antioxidant compounds absorbed from our diet are thought to have a role in preventing chronic diseases that result from oxidative damage. Berry fruit have high levels of antioxidants, and further increases in antioxidant activity (AA) might be possible through breeding. We determined the AA, total phenolic content (TPH), and fruit weight in 16 blackberry and hybridberry (Rubus L.) cultivars harvested in New Zealand and Oregon in 2002 and 2003, to assess genetic and environmental variation. Both AA and TPH varied significantly between years within location, but not among cultivars or between locations per se. However, cultivar interactions with both location and year within location contributed to variation in both variates. In contrast, both cultivar and location contributed to variation in fruit weight, but years within location did not. However, the cultivar × year within location interaction was significant for this trait. Variance component distributions confirmed that cultivar and location effects together contributed little (<20%) to the total variation in either AA or TPH, while cultivar × environment interactions accounted for >50% of total variation in these traits. Cultivar and location effects together contributed ≈70% of the total variation observed in fruit weight. Phenotypic correlations were significant between AA and fruit weight (r = -0.44), and between TPH and fruit weight (r = -0.51). When adjusted for fruit weight, analyses for AA and TPH demonstrated that cultivar effects approached significance (P = 0.06) and accounted for ≈25% of total variance, while location effects accounted for none. Although the cultivars in this study had diverse interspecific backgrounds, utilization of various Rubus species in blackberry and hybridberry breeding is not uncommon, and our results demonstrating significant cultivar × environment interaction for AA and TPH should be applicable to breeding for high AA genotypes.

scholarly journals Variation and Heritability Estimates for Antioxidant Activity, Total Phenolic Content, and Anthocyanin Content in Blueberry Progenies

2002 ◽  
Vol 127 (1) ◽  
pp. 82-88 ◽  
Author(s):  
Ann Marie Connor ◽  
James J. Luby ◽  
Cindy B.S. Tong
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Variance Components ◽  
Phenolic Content ◽  
Total Variance ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Narrow Sense Heritability ◽  
Transgressive Segregants ◽  
Heritability Estimates

Narrow-sense heritability and among-family and within-family variance components were estimated for antioxidant activity (AA), total phenolic content (TPH), and anthocyanin content (ACY) in blueberry (Vaccinium L. sp.) fruit. AA, TPH, and ACY were determined in the parents and in 10 offspring from each of 20 random crosses for each of 2 years at Becker, Minn. Offspring-midparent regression analysis provided combined-year heritability estimates of 0.43 ± 0.09 (P ≤ 0.0001) for AA, 0.46 ± 0.11 (P ≤ 0.0001) for TPH, and 0.56 ± 0.10 (P ≤ 0.0001) for ACY. Analyses of variance delineated variation among and within families for AA, TPH, and ACY (P ≤ 0.001). Year-to-year variation in the means for all offspring genotypes was not significant for AA or TPH, but there were changes in rank between years for families and for offspring within families for these traits. Year-to-year variation in the mean for all offspring genotypes was significant for ACY, but rank changes were observed only among offspring within families, not among families. In total, 18 of 200 offspring from 7 of the 20 crosses were transgressive segregants for AA, exceeding the higher parent of the cross by at least two sds. Estimates of variance components showed that variation among families accounted for 24% to 27% of total variance for the three traits. However, variation within families was greater than that among families, accounting for 38% to 56% of total variance for the three traits. These results suggest that increasing antioxidant activity in blueberry through breeding is feasible, and that the breeding strategies utilized should exploit the large within-family variation that exists.

LC-DAD-ESI-MS/MS, total phenolic content, and antioxidant activity of Firmiana simplex

Planta Medica ◽  
2016 ◽  
Vol 81 (S 01) ◽  
pp. S1-S381
Author(s):  
MA Ghareeb ◽  
T Mohamed ◽  
AM Saad ◽  
LA Refahy ◽  
MA Sobeh ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Esi Ms

EXTRACTION OPTIMIZATION AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS FROM AVOCADO PEEL

2019 ◽  
pp. 49-59
Author(s):  
Nu Linh Giang Ton ◽  
Thi Hoai Nguyen ◽  
Quoc Hung Vo
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Total Antioxidant

Avocado peel has been considered as a potential source of natural antioxidants in which phenolics are among the most important compounds. Therefore, this study aims to optimize the extraction process of phenolics using response surface methodology and evaluate the corresponding antioxidant activity. From the quadratic model, the optimal condition was determined including the ethanol concentration 54.55% (v/v), the solvent/solute ratio 71.82/1 (mL/g), temperature 53.03 oC and extraction time 99.09 min. The total phenolic content and the total antioxidant capacity at this condition with minor modifications were 26,74 ± 0,04 (mg GAE/g DW) and 188.06 ± 1.41 (mg AAE/g DW), respectively. The significant correlation between total phenolic content and total antioxidant capacity was also confirmed. Key words: response surface methodology, central composite rotatable design, total phenolic content, total antioxidant capacity, avocado peel

Immobilization of Oat Bran Polyphenols in Complex Coacervates of Whey Protein and Malthodextrin

2020 ◽  
Vol 50 (3) ◽  
pp. 460-469
Author(s):  
Damir Zyaitdinov ◽  
Alexandr Ewteew ◽  
Anna Bannikova
Keyword(s):  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Whey Protein ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Wall Material ◽  
Total Phenolic ◽  
Oat Bran ◽  
Kinetics Of

Introduction. Bioactive compounds are a very popular topic of modern food science, especially when it concerns obtaining polyphenols from cereals. The antiradical, antioxidant, and anti-inflammatory properties of these ingredients allow them to inhibit and prevent coronary, artery, and cardiovascular diseases, as well as several types of cancer. Encapsulation is an effective technology that protects bioactive ingredients during processing and storage. In addition, it also prevents any possible interaction with other food constituents. The research objective was to obtain effective tools of controlled delivery of bioactive compounds. The study featured whey protein as a wall material in combination with maltodextrin to encapsulate the bioactives from oat bran. Study objects and methods. The processed material was oat bran. The technology of its biotransformation was based on ultrasound processing and enzymatic hydrolysis. The antioxidant properties were determined using a coulometer of Expert – 006-antioxidants type (Econix-Expert LLC, Moscow, Russia). Separation and quantitative determination of extract were followed using a Stayer HPLC device (Akvilon, Russia) and a system column Phenomenex Luna 5u C18(2) (250×4.6 mm). The total phenolic content was measured by a modified Folin-Ciocalteu method. To prepare microcapsules, whey protein concentrate (WPC) and maltodextrin (MD) solutions were mixed at ratios 6:4, 4:6, and 5:5. After that, the mixes were treated by ultrasonication and 10% w/w of guar gum solution as double wall material. The encapsulation efficiency (EE) was determined as a ratio of encapsulated phenolic content to total phenolic content. A digestion protocol that simulates conditions of the human gastric and intestinal tract was adapted to investigate the release kinetics of the extracts. Results and discussion. Ferulic acid is the main antioxidant in cereals. Its amount during extraction was consistent with published data: 9.2 mg/mL after ultrasound exposure, 9.0 mg/mL after enzymatic extraction, and 8.6 mg/mL after chemical treatment. The antioxidant activity of the obtained polyphenols was quite high and reached 921 cu/mL. It depended on the concentration of the preparation in the solution and the extraction method. The polyphenols obtained by ultrasonic exposure and enzyme preparations proved to have a more pronounced antioxidant activity. The highest EE (95.28%) was recorded at WPC:MD ratio of 60:40. In vitro enzymatic hydrolysis protocol simulating digestion in the gastrointestinal tract was used to study the effect of capsule structural characteristics on the kinetics of polyphenol release. The percentage of o polyphenols released from capsules ranged from 70% to 83% after two hours of digestion, which confirmed the effectiveness of microencapsulation technology. Conclusion. The research confirmed the possibility of using polyphenols obtained by the biotechnological method from oat bran as functional ingredients. Eventually, they may be used in new functional products with bifidogenic properties. Whey protein can be used to encapsulate polyphenols as the wall material of microcapsules.

Effect of Supplementation of Amaranth Flour on Various Quality Attributes and Antioxidant Activities of Bread

2020 ◽  
Vol 16 (3) ◽  
pp. 391-396
Author(s):  
Huma Mukhtar ◽  
Amir Gull ◽  
Tariq A. Ganaie ◽  
Sajad A. Rather ◽  
Farooq A. Masoodi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quality Attributes ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Water Retention Capacity ◽  
Whole Wheat Bread ◽  
Amaranth Flour

Background: The present investigation was carried to develop amaranth based wheat flour bread. Products were developed by using different levels of amaranth flour and wheat flour in the ratio of 0:100,5:95, 10:90 and 15:85 respectively. Methods: Physico-chemical, antioxidant activity, total phenolic content and physical properties of amaranth supplemented bread were evaluated. Results: Results revealed an increase in moisture content from31.41 -33.35%, ash content 0.95- 1.52%, protein content 12.19% -13.23%, fat content 2.21% -2.81% and crude fiber 1.13-1.74%, and decrease in nitrogen free extract, alkali water retention capacity 52.11-47.35% and 137.66-112.00% respectively. Also it was observed that amaranth flour supplemented bread showed decrease in total phenolic content, antioxidant activity and FRAP assay with increase in substitution level. Color evaluation showed increase in L* and a* value of bread crust, while as bread crumb shows decrease in b* and L* value respectively. Nutritional evaluation revealed that among the samples tested 85% wheat flour and 15% amaranth flour supplemented bread was rated best as it was also evident from nutritional analysis. Conclusion: Maximum substitution of wheat flour with amaranth flour were 10% in terms of desirable bread quality attributes. The composite breads would serve as functional food, because of its high nutritional value than whole-wheat bread.

scholarly journals Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1255
Author(s):  
Sofia C. Lourenço ◽  
Débora A. Campos ◽  
Ricardo Gómez-García ◽  
Manuela Pintado ◽  
M. Conceição Oliveira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Spray Drying ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Food Products ◽  
Total Phenolic ◽  
Dry Extract ◽  
Pineapple Peel ◽  
Dpph Method

Pineapple peel still contains an important amount of phenolic compounds and vitamins with valuable antioxidant activity. In this way, the aim of this study was the recovery of the bioactive compounds from pineapple peel using environmentally friendly and low-cost techniques, envisaging their application in food products. From the solid-liquid extraction conditions tested, the one delivering an extract with higher total phenolic content and antioxidant capacity was a single extraction step with a solvent-pineapple peel ratio of 1:1 (w/w) for 25 min at ambient temperature, using ethanol-water (80–20%) as a solvent. The resulting extract revealed a total phenolic content value of 11.10 ± 0.01 mg gallic acid equivalent (GAE)/g dry extract, antioxidant activity of 91.79 ± 1.98 µmol Trolox/g dry extract by the DPPH method, and 174.50 ± 9.98 µmol Trolox/g dry extract by the FRAP method. The antioxidant rich extract was subjected to stabilization by the spray drying process at 150 °C of inlet air temperature using maltodextrin (5% w/w) as an encapsulating agent. The results showed that the antioxidant capacity of the encapsulated compounds was maintained after encapsulation. The loaded microparticles obtained, which consist of a bioactive powder, present a great potential to be incorporated in food products or to produce bioactive packaging systems.

scholarly journals New insights of phenolic compounds from optimized fruit extract of Ficus auriculata

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
M. Shahinuzzaman ◽  
Parul Akhtar ◽  
N. Amin ◽  
Yunus Ahmed ◽  
Farah Hannan Anuar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenolic ◽  
Fruit Extract ◽  
Optimum Extraction

AbstractIn this study, the extraction conditions extracted maximize amounts of phenolic and bioactive compounds from the fruit extract of Ficus auriculata by using optimized response surface methodology. The antioxidant capacity was evaluated through the assay of radical scavenging ability on DPPH and ABTS as well as reducing power assays on total phenolic content (TPC). For the extraction purpose, the ultrasonic assisted extraction technique was employed. A second-order polynomial model satisfactorily fitted to the experimental findings concerning antioxidant activity (R2 = 0.968, P < 0.0001) and total phenolic content (R2 = 0.961, P < 0.0001), indicating a significant correlation between the experimental and expected value. The highest DPPH radical scavenging activity was achieved 85.20 ± 0.96% at the optimum extraction parameters of 52.5% ethanol (v/v), 40.0 °C temperature, and 22 min extraction time. Alternatively, the highest yield of total phenolic content was found 31.65 ± 0.94 mg GAE/g DF at the optimum extraction conditions. From the LC–ESI–MS profiling of the optimized extract, 18 bioactive compounds were tentatively identified, which may regulate the antioxidant activity of fruits of F. auriculata.

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