Chicory Leave Powder as A Functional Ingredient: Chemical Composition, Bioactive Compounds and Antioxidant Activity

Berries are wealthy in bioactive compounds like phenolic compounds and flavonoids that are deemed antioxidants and are great important to health. This research was performed to examine, recognize and compare bioactive compounds in certain types of berries and their antioxidant activity. The data show that blue berry, black berry and Egyptian black mulberry contain the highest content of most bioactive compounds such as phenolic compounds, flavonoids and tannins, while long mulberry and red currant berry have the lowest content for most of these compounds. They therefore, contain the highest value of antioxidant activity. The chemical composition of the berries varies depending on cultivar, variety, location of growth, environmental conditions and harvest time, as well as post-harvest treatments therefore the composition differed from berry fruit to another. Thus, berry fruits are very useful in nutrition to protect the body from many diseases because of its containment of these compounds, which act as free radicals scavenger that harm the body and thus rid the body of many harmful toxins.

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Impact of extraction parameters on chemical composition and antioxidant activity of bioactive compounds from Chinese licorice (Glycyrrhiza uralensisFisch.) by subcritical water

Separation Science and Technology ◽

10.1080/01496395.2015.1117103 ◽

2015 ◽

Vol 51 (4) ◽

pp. 609-621 ◽

Cited By ~ 11

Author(s):

Rui Fan ◽

Jun Xiang ◽

Nan Li ◽

Xuexue Jiang ◽

Yanxiang Gao

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Bioactive Compounds ◽

Subcritical Water ◽

Extraction Parameters

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Basic Chemical Composition and Concentration of Selected Bioactive Compounds in Leaves of Black, Red and White Currant

Applied Sciences ◽

10.3390/app11167638 ◽

2021 ◽

Vol 11 (16) ◽

pp. 7638

Author(s):

Magdalena Ziobroń ◽

Aneta Kopeć ◽

Joanna Skoczylas ◽

Kinga Dziadek ◽

Jerzy Zawistowski

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Bioactive Compounds ◽

Proximate Analysis ◽

Natural Health Products ◽

Health Products ◽

Total Antioxidant ◽

Total Carbohydrates ◽

June July ◽

In The Beginning

The aim of this study was to determine the basic chemical composition, the content of bioactive compounds and antioxidant activity in currant leaves. The leaves of black, red and white currant shrubs were collected in May, and in the beginning of June, July and August, for two years between 2018 and 2019. The proximate analysis, including dry matter, protein, fat, ash and total carbohydrates, was determined. In addition, the content of the polyphenols and the total antioxidant activity using ABTS, DPPH and FRAP assays were conducted. The highest concentration of protein was detected in the whitecurrant leaves harvested in May in both years, while the highest content of crude fat was found in the blackcurrant leaves harvested in both years, with the exception of the August harvest. Extracts from the blackcurrant leaves collected in June/July 2019 had the highest antioxidant activity that was measured by the ABTS method (about 7000 µmol Trolox/g DM) and confirmed by other methods, while extracts from the whitecurrant leaves produced from the August 2018 collection had the lowest antioxidant activity (1884 µmol Trolox/g DM). Currant leaves are a rich source of bioactive compounds and contain higher amounts of polyphenols as compared with currant fruits. These compounds may play a very important role in the risk reduction and even prevention of the most chronic non-communicable diseases. Therefore, further research is needed to identify currant leaves as a source of bioactives for functional foods and natural health products. The highest antioxidant activity was in the redcurrant leaves from all the harvest times in 2018 as measured by the ABTS and FRAP methods. On the contrary, blackcurrant leaves from all the harvest times in 2019 had the highest antioxidant activity.

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Determination of bioactive compounds, antioxidant activity and chemical composition of Cerrado Brazilian fruits

Food Chemistry ◽

10.1016/j.foodchem.2012.02.191 ◽

2012 ◽

Vol 134 (1) ◽

pp. 381-386 ◽

Cited By ~ 101

Author(s):

Vanessa Rios de Souza ◽

Patrícia Aparecida Pimenta Pereira ◽

Fabiana Queiroz ◽

Soraia Vilela Borges ◽

João de Deus Souza Carneiro

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Bioactive Compounds

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Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits

Food Chemistry ◽

10.1016/j.foodchem.2014.01.125 ◽

2014 ◽

Vol 156 ◽

pp. 362-368 ◽

Cited By ~ 208

Author(s):

Vanessa Rios de Souza ◽

Patrícia Aparecida Pimenta Pereira ◽

Thais Lomônaco Teodoro da Silva ◽

Luiz Carlos de Oliveira Lima ◽

Rafael Pio ◽

...

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Bioactive Compounds ◽

Sweet Cherry ◽

Red Raspberry

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Effect of Natural Fermentation on the Chemical Composition, Mineral Content, Phytochemical Compounds, and Antioxidant Activity of Ziziphus spina-christi (L.) “Nabag” Seeds

Processes ◽

10.3390/pr9071228 ◽

2021 ◽

Vol 9 (7) ◽

pp. 1228

Author(s):

Amro B. Hassan ◽

Salah A. Al Maiman ◽

Mohammed A. Mohammed ◽

Ghedeir M. Alshammari ◽

Dalal A. Alkhudhayri ◽

...

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Vitamin C ◽

Bioactive Compounds ◽

Mineral Content ◽

Crude Fiber ◽

Carotenoid Content ◽

Total Phenolic ◽

Total Carotenoid ◽

Total Carotenoid Content

Effects of fermentation on the chemical composition, mineral, total phenolic, total flavonoid, tannin, vitamin C, total carotenoid content, and antioxidant activity of “Nabag” Ziziphus spina-christi (L.) seeds were investigated. The fermentation process was carried out for 6, 12, 24, and 48 h. The fermentation significantly (p < 0.05) improved the chemical composition and mineral content of “Nabag” seeds, particularly the Ca, Fe, and Zn content. The phenolic, vitamin C, total carotenoid content, and antioxidant activity were significantly (p < 0.05) increased as a result of fermentation compared with unfermented Ziziphus spina-christi (L.) seeds. Fermentation of the seeds for 48 h resulted in the highest increase in crude fiber, Ca, Fe, Zn, and bioactive compounds. These results indicate the potential utilization of fermented “Nabag” seeds in the production and formulation of functional foods rich in crude fiber, essential minerals, and bioactive compounds.

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Analysis of Selected Properties of Fruits of Black Chokeberry (Aronia melanocarpa L.) from Organic and Conventional Cultivation

Applied Sciences ◽

10.3390/app10249096 ◽

2020 ◽

Vol 10 (24) ◽

pp. 9096

Author(s):

Magdalena Trenka ◽

Agnieszka Nawirska-Olszańska ◽

Maciej Oziembłowski

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Bioactive Compounds ◽

Organic Farms ◽

Biological Value ◽

Aronia Melanocarpa ◽

Black Chokeberry ◽

Bioactive Ingredients ◽

Weak Luminescence ◽

Very High

Chokeberry fruits can be treated as very rich sources of bioactive compounds and, therefore, have a very high biological value. The purpose of the study was to compare selected chemical and physical properties of chokeberry fruits, both from organic and conventional cultivations located near Cracow. Chemical composition of the fruit, content of the antioxidant activity, bioactive compounds, and ultra-weak luminescence were analyzed. It was proved that chokeberry fruits are rich in bioactive compounds and that ecological crops produce fruits with a higher level of such compounds. Chokeberry fruits from organic farms were proven to have a higher content of bioactive ingredients and antioxidant activity than in traditionally grown fruits. The total amount of sugars was ambiguous because both the highest and the lowest values were determined in fruits from traditional cultivation. Photon emissivity determined on the basis of ultra-weak luminescence was higher in fruits from organic cultivations. A very high correlation was also found between the photon emissivity and the content of polyphenols as well as the antioxidant activity.

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Chemical composition, antioxidant activity and bioactive compounds of vegetation species ingested by goats on semiarid rangelands

Journal of Animal and Feed Sciences ◽

10.22358/jafs/66000/2013 ◽

2013 ◽

Vol 22 (2) ◽

pp. 106-115 ◽

Cited By ~ 6

Author(s):

H. Cuchillo ◽

D. Puga ◽

N. Wrage-Mönning ◽

M. Espinosa ◽

B. Montaño ◽

...

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Bioactive Compounds ◽

Vegetation Species

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An overview of Brazilian smoothies: from consumer profile to evaluation of their physicochemical composition, bioactive compounds, antioxidant activity and sensory description

Journal of Food Bioactives ◽

10.31665/jfb.2020.10223 ◽

2020 ◽

Vol 10 ◽

Author(s):

Lorene Simioni Yassin ◽

Acácio Antonio Ferreira Zielinski ◽

Aline Alberti ◽

Paulo Ricardo Los ◽

Ivo Mottin Demiate ◽

...

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Chemical Composition ◽

Bioactive Compounds ◽

High Amplitude ◽

Single Women ◽

Young Student ◽

Colour Intensity ◽

Physicochemical Composition ◽

Consumption Profile

In this work, the smoothies produced in Brazil were assessed through their consumption profile, their chemical composition, antioxidant activity and their sensory descriptions. Of the 500 volunteers who participated in this work, 30% had never heard of smoothies. The regular consumers of smoothies were young, student and single women residing in the southern region of Brazil. Strawberry, banana and pineapple were the preferred flavours. The samples (n = 17) showed significant differences (p < 0.05) in the analytical parameters evaluated. Phenols (612–1.498 mgCAT/L), ascorbic acid (8.87–24.65 mgCQAE/L) and carotenoids (0.40–14.40 mg/L) showed high amplitude, resulting in differences of 4.9, 5.4, 11.3 and 7.6 times on the antioxidant activity of DPPH, ABTS, FRAP and CUPRAC, respectively. The flavour, residual taste, odour, colour intensity, particle presence, homogeneity, turbidity and viscosity were the main terms generated in the sensory description. These data can contribute to the development of new smoothies to better meet consumer expectations.

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