Physicochemical and Antioxidant Properties of Iranian Commercial Honeys

2019 ◽  
Vol 15 (7) ◽  
pp. 700-706
Author(s):  
Mehdi Zarei ◽  
Ali Fazlara ◽  
Maedeh S. Hamedani
Keyword(s):  
Reducing Sugars ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Dpph Radical Scavenging

Background: All over the world, the quality of commercial honeys varies greatly depending on many factors. Hence, this study was conducted to evaluate the physicochemical and antioxidant properties of Iranian commercial honeys to confirm their nutritional and economical quality. Methods: Fifty three honey samples from six different types, including alfalfa, milkvetch, lotus, thyme, coriander and multifloral honeys, were analyzed for pH, free acidity, electrical conductivity, Ash, moisture, hydroxymethylfurfural, reducing sugars, glucose, fructose, proline, color, total phenolic content, ferric reducing antioxidant power and DPPH radical-scavenging activity. Results: : In total, physicochemical properties of different honey types were in the range of 4.3 ± 0.49 to 5.2 ± 0.49 for pH, 13.81 ± 2.5 to 26.22 ± 2.8 for free acidity (meq/kg), 15.95 ± 0.45 to 17.98 ± 0.97 for moisture (%), 282.2 ± 50.3 to 578 ± 47 for electrical conductivity (µS/cm), 0.14 ± 0.04 to 0.38 ± 0.03 for ash (g/100 g), 68.66 ± 4.3 to 72.09 ± 6.4 for reducing sugars (g/100 g), 34.67 ± 2.6 to 36.7 ± 2.2 for glucose (g/100 g), 31.9 ± 4.75 to 37.04 ± 4.0 for fructose (g/100 g), 6.1 ± 5.8 to 22.85 ± 10.9 for hydroxymethylfurfural (mg/kg), 426.7 ± 53.91 to 593.9 ± 108.6 for proline (mg/kg), 46.27 ± 4.3 to 96.04 ± 14.4 for color (mm) and 245.4 ± 48.45 to 573.9 ± 69.3 for total phenolic (mg/kg) content. In terms of antioxidant capacity, lotus and thyme honeys were preferable, while the highest level of DPPH radical scavenging activity and ferric reducing antioxidant power were observed in lotus and thyme honeys. Conclusion: These results confirmed that the Iranian commercial honeys meet the quality standards established by national and international regulatory agencies.

scholarly journals Jakość miodów importowanych dostępnych na rynku podkarpackim

2018 ◽  
Vol 117 (4) ◽  
pp. 127-139
Author(s):  
Małgorzata Dżugan ◽  
Andżelika Ruszel ◽  
Monika Tomczyk
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Dpph Radical Scavenging

W ostatnich latach rynek miodów importowanych rozwija się intensywnie, a ze względu na atrakcyjną cenę produkty importowane stanowią konkurencję dla miodów krajowych. W niniejszej pracy przeprowadzono ocenę jakości miodów importowanych dostępnych w lokalnych supermarketach na podstawie parametrów jakości miodu określonych w obowiązujących przepisach. Ponadto zbadano ich właściwości przeciwutleniające w porównaniu z miodami krajowymi. Badaniem objęto miody: akacjowy (3), lipowy (4), gryczany (4), wielokwiatowy (5), spadziowy (4). W zakresie analizowanych parametrów fizykochemicznych odstępstwa od wymagań jakości handlowej miodów obowiązujących w odpowiednich przepisach stwierdzono wyłącznie w odniesieniu do zawartości wody, 5-hydroksymetylofurfuralu (HMF) i liczby diastazowej, odpowiednio w: 15, 35 i 45 % próbek. Zawartość związków polifenolowych była dodatnio skorelowana z aktywnością przeciwutleniającą miodów, mierzoną jako zdolność do redukcji jonów żelaza (Ferric Reducing Antioxidant Power), zdolnością neutralizacji rodników DPPH, (Radical Scavenging Activity) oraz barwą miodu (odpowiednio: r = 0,847, 0,367 oraz 0,975). Badania wskazują, że miody importowane stanowią naturalny środek słodzący o znacznie niższej aktywności biologicznej w porównaniu z miodami produkowanymi na Podkarpaciu, które były przedmiotem wcześniejszych badań.

scholarly journals Investigation on High-Value Bioactive Compounds and Antioxidant Properties of Blackberries and Their Fractions Obtained by Home-Scale Juice Processing

2020 ◽  
Vol 12 (14) ◽  
pp. 5681 ◽  
Author(s):  
Cristina-Ramona Metzner Ungureanu ◽  
Andreea Ioana Lupitu ◽  
Cristian Moisa ◽  
Adrian Rivis ◽  
Lucian Octav Copolovici ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
The Impact ◽  
Dpph Radical Scavenging

Blackberry pomace represents a valuable but underused byproduct of juice manufacturing. Its further applicability in various food systems is facilitated by detailed knowledge of its own bioactive potential. This study was focused on the investigation of the polyphenolic compound profile, total phenolic and ascorbic acid content, as well as 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of blackberries (Rubus fruticosus L.) coming from spontaneous flora of two different areas of Romania, Paltinis (Sibiu County) and Zugau (Arad County) and their fractions, juice and pomace, resulting from home-scale processing. To ensure a satisfactory shelf life, the blackberry pomace was subjected to convective drying (60 °C for 12 hours) and the impact of this treatment on the antioxidant properties was evaluated. No significant differences in the investigated characteristics according to the place of origin were recorded. However, a slight increase in the antioxidant properties of fruits and fractions from the Zugau region, characterized by higher temperatures and a lower precipitation regime, was noticed compared with samples derived from the Paltinis area. The drying of blackberry byproducts led to losses of 10–23% in the content of the investigated bioactive compounds and DPPH radical scavenging activity. A significant correlation between DPPH radical scavenging activity and the total phenolic content has been recorded. Our findings are of interest in blackberry selection to enhance the level of bioactive compounds in the targeted products. The obtained results confirm that the blackberry processing byproducts may be regarded as a promising source of high-quality bioactive compounds and a proven radical scavenging capacity, representing a starting point for further analyses. This study responds to a global issue regarding fruit byproduct management in order to ensure the sustainable development of a circular economy.

Antioxidant Activities of the 95% Ethanol Extracts of Nine Chinese Herbs Commonly Used in Hakka Area

2011 ◽  
Vol 396-398 ◽  
pp. 246-249 ◽  
Author(s):  
Wei Kuang ◽  
Chen Zhang ◽  
Man Rong Huang ◽  
Zhi Wei Liu
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Chinese Herbs ◽  
Total Flavonoids ◽  
Scavenging Activity ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Dpph Radical Scavenging

Nine Chinese herbs including Artemisiae Argyi, Peristrophe baphica, Paederia scandense, Patrinia villosa, Cassia mimosoides, Gynostemma Pentaphyllum, Rabdosin serra, Mesona chinensis and Houttuynia cordata are commonly used in Hakka area. We investigated the antioxidant activities of 95% ethanol extracts from whole plants of the nine Chinese herbs by two in vitro assays, namely DPPH radical-scavenging activity and ferric reducing/antioxidant power(FRAP) assay. The contents of total flavonoids and total phenols were measured by aluminum chloride and Folin-Ciocalteu colorimetric assays, respectively, and their correlations with DPPH radical-scavenging effect and ferric reducing/ antioxidant power (FRAP) were analyzed. The extracts were found to have different levels of antioxidant activity in the systems tested. Cassia mimosoides had the highest value of antioxidant activity based on DPPH radical-scavenging activity and ferric reducing power and the highest contents of total flavonoids and total phenols, followed by Rabdosin serra. Ferric reducing/ antioxidant power (FRAP) was shown to provide higher association with the contents of total flavonoids and total phenols than DPPH radical-scavenging activity. Thus, we suggest that Cassia mimosoides and Rabdosin serra could be used as potential sources of safe dietary supplement or antioxidant of natural origin to promote human health.

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 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.

scholarly journals Antioxidative and Quality Properties of Full-Fat Date Seeds Brew as Influenced by the Roasting Conditions

Antioxidants ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 226 ◽  
Author(s):  
Mohammad Fikry ◽  
Yus Aniza Yusof ◽  
Alhussein M. Al-Awaadh ◽  
Russly Abdul Rahman ◽  
Nyuk Ling Chin ◽  
...  
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Extraction Yield ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Browning Index ◽  
Phenolic Contents ◽  
Dpph Radical Scavenging

Full-fat roasted date seeds are considered an excellent source of antioxidants which can treat many diseases. The specific objectives were to investigate the effect of roasting temperature and time on the hardness of whole seeds, moisture content of the roasted date seeds powder, DPPH radical scavenging activity, total phenolic contents, extraction yield, pH, browning index and sensory properties of the brew prepared from the full-fat roasted date seeds and to construct descriptive models that could describe this effect. Date seeds were roasted at three temperatures (160, 180 and 200 °C) for different period of times (10, 20 and 30 min) using a natural conventional oven; then grinded and next brewed. Hardness of whole seeds, moisture content of the seeds powder, DPPH radical scavenging activity and total phenolic contents, extraction yield, pH and browning index and sensory properties of the brew were significantly affected by the roasting conditions. The statistical results indicated that the proposed model could adequately describe the measured properties. Strong correlations have been found among the properties of the brew as well. The producers of the date seeds brew can utilize these results for controlling the roasting process.

scholarly journals Comparative Study on the Extraction and Quantification of Polyphenols from Citrus Peels Using Maceration and Ultrasonic Technique

2019 ◽  
Vol 7 (3) ◽  
pp. 678-685 ◽  
Author(s):  
Anuradha Saini ◽  
Parmjit Singh Panesar ◽  
Manab Bandhu Bera
Keyword(s):  
Comparative Study ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Total Phenols ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Kinnow Mandarin ◽  
Dpph Radical Scavenging

Citrus processing industry generates the large amount of byproducts, which are rich in polyphenols that have high antioxidant properties. These polyphenols can be extracted and utilized in different applications. In present investigation, comparative study was undertaken using maceration (M) and ultrasound assisted extraction (UAE) for the efficient extraction of polyphenols from citrus peels of different cultivars such as ‘kinnow mandarin’ (Citrus reticulata) and ‘mousambi’ (Citrus limetta). The total phenols (28.30 mg/GAE g dw), flavonoids (4.40 mg/CE g dw) and DPPH radical scavenging activity (48.23%) were attained from kinnow mandarin peels whereas total phenols (21.99 mg/GAE g dw), flavonoids (2.07 mg/CE g dw) and DPPH radical scavenging activity (39.73%) were obtained from mousambi peels using UAE method. Therefore, the results indicated the efficiency of UAE method as compared to maceration technique for the extraction of polyphenols in terms of high yield and their antioxidant properties.

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