The Effect of Novel Microwave-Convective Drying on the Functional Properties of Dried-Pears (Pyrus communis)

2020 ◽  
Vol 07 ◽  
Author(s):  
Gulcin Yildiz
Keyword(s):  
Bioactive Compounds ◽  
Total Phenolics ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Textural Properties ◽  
Convective Drying ◽  
Drying Methods ◽  
Color Changes ◽  
Texture Analyzer

Aims:: The objective of this study was to investigate the impacts of combined microwave-convective drying on the quality of dried-pears. Color, bioactive compounds (total phenolics (TP) and antioxidant capacity (AC)) and textural (hardness) properties of convective (50 and 60 oC), microwave (100 and 200 W), and combined microwave-convective (50 oC-100 W, 50 oC-200W, 60 oC-100 W and 60 oC-200 W) dried pears were compared with the untreated pears. Results and Methods:: A Konica Minota CR-400 Chroma Meter was used to examine the color changes in dried pears. TP was measured using the Folin-Ciocalteu reagent. The free radical scavenging activity of the extract was analyzed using 1,1-dipheyl-2-picylhydrazyl (DPPH). Hardness of dried pear slices with different drying methods was obtained by a texture analyzer. The microwave-convective dried pear slices (especially at the condition of 200 W - 60 oC) showed a higher preservation of bioactive compounds in addition to improved textural properties and color compared to other dried pear samples. Conclusion:: In overall, combined microwave-convective drying is a promising process as demonstrated in current research by its capability to better retain dried pear quality in terms of functional and textural properties.

scholarly journals Effect of okara and vital gluten on physico-chemical properties of noodle

2018 ◽  
Vol 36 (No. 4) ◽  
pp. 301-306 ◽  
Author(s):  
Pan Wei-Chen ◽  
Liu Yu-Ming ◽  
Shiau Sy-Yu
Keyword(s):  
Total Phenolics ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Chemical Properties ◽  
Cooking Time ◽  
Sensory Acceptability ◽  
Fiber Protein ◽  
Physico Chemical ◽  
Health Promoting

Okara, a by-product during processing of soymilk or tofu, is rich in dietary fiber, protein and phytochemicals. Therefore, it can be useful as a functional ingredient with health-promoting attributes. This study was to investigate the effects of addition of dried okara powder (DOP) and vital gluten (VG) on rheological, antioxidative and sensory properties of noodle. Results showed that high DOP amount (10–15%) significantly reduced optimum cooking time, extensibility, tensile strength and elasticity of noodle. Increasing DOP amount led to the increase in total phenolics and flavonoids, as well as radical-scavenging activity of noodle. Supplement of 6% vital gluten could improve the quality of 10%-DOP noodle, including cooking loss, tensile property, elasticity and sensory acceptability. Therefore, we suggest that enriched noodle can be prepared with 5% DOP or 10% DOP plus 6% VG in order to increase the intake of phytochemicals and maintain the sensory acceptability of consumers.

scholarly journals EVALUATION OF ANTIOXIDANT AND ANTIFUNGAL PROPERTIES OF PALU SHALLOT (Allium ascalonicum L VAR. Aggregatum)

2021 ◽  
Vol 9 (Spl-2-ICOPMES_2020) ◽  
pp. S215-S221
Author(s):  
Muhammad Sulaiman Zubair ◽  
◽  
Agustinus Widodo ◽  
Mira Fatmasari ◽  
Febriana De’e ◽  
...  
Keyword(s):  
High Performance ◽  
Total Phenolics ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Ethanolic Extract ◽  
Total Flavonoids ◽  
Total Flavonoids Content ◽  
Quercetin Concentration

Shallot is one of the typical plants at Palu, Central Sulawesi, Indonesia, famous by local people as fried Shallot. It is used as a cooking spice and traditional medicine for treating various diseases. This study was carried out to assess the phytochemical constituent including total phenolics, total flavonoids, and quercetin content of the Palu shallot (Allium ascalonicum L var. aggregatum), and to determine the antifungal and antioxidant properties of this plant ethanolic extract. Total phenolics/ flavonoids and quercetin concentration were determined by spectrophotometry UV-Vis and Reverse Phase - High-Performance Liquid Chromatography (RP-HPLC) methods. Antifungal activity and antioxidant capacity of the ethanolic extract was assayed by using diffusion agar and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. Results of the study revealed that the total flavonoids content of the ethanolic extract was 0.3634 ± 0.018 mg QE/100 mg while total phenolics content was 0.4834 ± 0.003 mg GAE/100 mg. Meanwhile, the quercetin content was 65.46±0.0002 mg/kg. Further, ethanolic extract of Palu shallot also showed the radical scavenging activity with IC50 of 0.1398 mg/mL and growth inhibition on Candida albicans with inhibitory zone diameter range from 7.57 to 16.51 mm. This study confirms the high quality of Palu shallot as it has high total flavonoids, represented by the high quercetin concentration, and it is proposed to be a source for an antioxidant and antifungal medicinal herb.

scholarly journals Pengaruh Metode Pengeringan terhadap Aktivitas Antioksidan Daun Alpukat

2019 ◽  
Vol 8 (3) ◽  
pp. 80
Author(s):  
I Wayan Rai Widarta ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Total Phenol ◽  
Total Flavonoid ◽  
Drying Methods ◽  
High Antioxidant Activity

Daun alpukat mengandung komponen bioaktif yang tinggi sehingga dapat dimanfaatkan sebagai sumber antioksidan alami. Tujuan dari penelitian ini adalah mendapatkan metode pengeringan yang tepat sehingga menghasilkan ekstrak daun alpukat dengan aktivitas antioksidan yang tinggi. Daun alpukat baik yang muda maupun yang tua dikeringkan dengan tiga metode pengeringan yaitu dijemur dibawah sinar matahari, dikeringanginkan dalam ruangan, dan dikeringkan dengan oven. Kualitas daun kering kemudian dianalisis aktivitas antioksidan, kadar air, total fenol, total flavonoid, dan total tanin. Hasil penelitian menunjukkan bahwa daun tua yang dikeringkan dengan menggunakan oven pada suhu 40˚C selama 24 jam menghasilkan aktivitas penghambatan radikal bebas tertinggi yaitu 19,83% dengan kadar air 7,54%, total fenol 6,42 mg/100 g ekstrak, total flavonoid 12,07 mg/100 g ekstrak, dan total tanin 2,48 mg/100 g ekstrak. Kesimpulannya, metode pengeringan dapat memberikan dampak terhadap kadar senyawa bioaktif ekstrak daun alpukat dan aktivitas antioksidannya.Effect of Drying Methods on the Antioxidant Activity of Avocado LeavesAbstractAvocado leaves contain high bioactive components that may be used as a source of natural antioxidants. The purpose of this study was to obtain proper drying method to produce avocado leaf extract with high antioxidant activity. Avocado leaves, both young and old, were dried with three drying methods, which were dried in the sun, room, and oven. Quality of leaves was then measured for antioxidant activity, moisture, total phenol, total flavonoid, total tannins. The results showed that old leaves dried using an oven at 40˚C for 24 hours resulted in the highest radical scavenging activity of 19.83% with 7.54% moisture content, 6.42 mg/100 g extract of total phenol, 12.07 mg/100 g extract of total flavonoid, and 2.48 mg/100 g extract of total tannins. In conclusion, the drying methods might produced specific antioxidant activities.

scholarly journals The Influence of Flaxseed Oil Cake Extract on Oxidative Stability of Microencapsulated Flaxseed Oil in Spray-Dried Powders

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 211
Author(s):  
Emilia Drozłowska ◽  
Artur Bartkowiak ◽  
Paulina Trocer ◽  
Mateusz Kostek ◽  
Alicja Tarnowiecka-Kuca ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Thiobarbituric Acid ◽  
Flaxseed Oil ◽  
Wall Material ◽  
Oxidative Stabilization ◽  
Color Changes ◽  
Antioxidant Agents ◽  
Spray Dried

The objective of the study was to investigate the application of flaxseed oil cake extract (FOCE) for oxidative stabilization of flaxseed oil in spray-dried emulsions. Two variants of powders with 10% and 20% of flaxseed oil (FO), FOCE, and wall material (maltodextrin and starch Capsul®) were produced by spray-drying process at 180 °C. The oxidative stability of FO was monitored during four weeks of storage at 4 °C by peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) measurements. Additionally, the fatty acids content (especially changes in α-linolenic acid content), radical scavenging activity, total polyphenolics content, color changes and free amino acids content were evaluated. Obtained results indicated that FOCE could be an adequate antioxidant dedicated for spray-dried emulsions, especially with a high content of FO (20%). These results have important implications for the flaxseed oil encapsulation with natural antioxidant agents obtained from plant-based agro-industrial by product, meeting the goals of circular economy and the idea of zero waste.

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.

scholarly journals EFFECT OF DIFFERENT SOLVENTS ON ANTIOXIDANT ACTIVITY OF LEAF EXTRACTS OF CALOTROPIS PROCERA AND AZADIRACHTA INDICA

2016 ◽  
Vol 10 (1) ◽  
pp. 268
Author(s):  
Sharmistha Banerjee ◽  
Shuchi Kaushik ◽  
Rajesh Singh Tomar
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolics ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Calotropis Procera ◽  
Peroxide Radical ◽  
Scavenging Activity ◽  
Leaf Extracts ◽  
Dry Extract ◽  
Leaf Powder

ABSTRACTObjective: This study was performed to identify the phytochemicals and comparatively evaluate the antioxidant activity of Calotropis procera andAzadirachta indica by detection of total phenolics, hydrogen peroxide radical scavenging activity, and estimation of condensed tannins in differentsolvent systems and at different temperatures.Methods: Leaves of C. procera and A. indica were extracted in water, methanol by soaking dried leaf powder at room temperature and also by boilingthe leaf powder in water for 30 minutes. Phytochemical tests were performed in all of the extracts. The antioxidant activity was determined byhydrogen peroxide radical scavenging activity. Quantitative estimation of total phenolics and hydrolysable tannins was also performed.Results: The total phenolics in both leaf extracts was obtained maximum in boiled extract (40.7±1.20 mg gallic acid equivalent [GAE]/g dry extractin C. procera and 33.66±1.45 mg GAE/g dry extract in A. indica). The amount of hydrolysable tannins in both leaf extracts was found to be highest inmethanol (150±1.88 mg catechin equivalent/g dry extract in C. procera and 144.8±2.63 mg catechin equivalent/g dry extract in A. indica).Conclusion: The study showed promising results indicating that these plants are a good source of antioxidants. The majority of phytochemicals wereextracted in distilled water and methanol acts as a good solvent for extraction of tannins, whereas an increase in temperature leads to poor extractionof tannins.Keywords: Antioxidant, Phytochemicals, Phenolics, Radical, Tannins.© 2017 The Authors. Published by Innovare Academic Sciences Pvt Ltd. This is an open access article under the CC BY license (http://creativecommons.

scholarly journals Traceability of Secondary Metabolites in Eucalyptus and Fagus Wood derived Pulp and Fiber

2008 ◽  
Vol 3 (12) ◽  
pp. 1934578X0800301
Author(s):  
Aline Lamien-Meda ◽  
Karin Zitterl-Eglseer ◽  
Heidrun Fuchs ◽  
Chlodwig Franz
Keyword(s):  
Secondary Metabolites ◽  
Total Phenolics ◽  
Radical Scavenging Activity ◽  
Natural Fibers ◽  
Radical Scavenging ◽  
Biological Properties ◽  
Syringic Acid ◽  
Botanical Origin ◽  
Dpph Radical Scavenging Activity ◽  
Dpph Radical Scavenging

Industrial pulp and fiber of Eucalyptus and Fagus were investigated for possible identification of secondary metabolites, using chloroform, ethanol and methanol/HCl extracts. The total phenolics test was positive with all the samples and some phenolic compounds like vanillin, vanillic acid and syringic acid were identified by HPLC analysis in the ethanol and methanol-HCl extracts. The extracts had also DPPH radical scavenging activity. Fatty acids like palmitic acid, linoleic acid, oleic acid and stearic acid, cholestane and its derivatives were found in the different extracts by GC/MS analysis. Squalene was also identified and quantified by GC/FID in the dichloromethane extracts. The results showed that the industrial pulp and fibers still contain some secondary plant products comparable to those of the original woods, which confirm the ‘botanical origin’ of the fibers and enables the natural fibers to possess some biological properties, like DPPH antioxidant activity.

scholarly journals RELATIONSHIP BETWEEN ANTIOXIDANT PROPERTIES AND NUTRITIONAL COMPOSITION OF SOME GALACTOPOIETICS HERBS USED IN INDONESIA: A COMPARATIVE STUDY

2016 ◽  
Vol 8 (12) ◽  
pp. 236 ◽  
Author(s):  
Ade Chandra Iwansyah ◽  
Rizal M. Damanik ◽  
Lilik Kustiyah ◽  
Muhammad Hanafi
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Total Phenolics ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Nutritional Composition ◽  
Total Flavonoids ◽  
Wide Range ◽  
Phenolics Content

<p><strong>Objective: </strong>The objectives of this research were to evaluate and compare the antioxidant activity; phenolics and flavonoids contents; and chemical composition of some galactopoietic herbs used in Indonesia and to find a possible relationship between antioxidant activity; phenolics, flavonoids and chemical composition of these plants.</p><p><strong>Methods: </strong>A wide range of analytical parameters was studied, including yield; pH; water activity (a<sub>w</sub>); total color difference; phenolics and flavonoids content; moisture; ash; protein; fat; carbohydrate; fiber; calcium; zinc; magnesium; potassium; iron content; and the data were analyzed by partial least squares (PLS) regression analysis and principal component analysis (PCA) to evaluate the correlation between the parameters and classification of the plants. Folin–cioceltaeu assay, aluminum chloride assay and DPPH scavenging assay were used to evaluate of total phenolics content and free radical scavenging activity of the ethanolic extract of galactopoietic herbs.</p><p><strong>Results: </strong>All of the galactagogue herbs, <em>viz</em>. <em>Plectranthus amboinicus </em>(Lour.) (PA), <em>Sauropus androgynus</em> (SA), <em>Moringa oleifera</em> (MO), and <em>Carica papaya</em> leaves (CP) exhibited good results of TPC, TFC and antioxidant activity. MO contained the highest average of total phenolics content (53.89 mg GAE/g). SA with a ratio of total flavonoids to total phenolics (TF/TP) which is 1.59 contained the highest average of total flavonoids and antioxidant activity (IC<sub>50</sub>), 43.63 mg QE/g and 126.13 μg/ml, respectively, followed by MO&gt;CA&gt;PA. Based on PLS and PCA analysis, antioxidant activity correlated with fat, protein, phenolics content, flavonoids content and pH, but only the total flavonoids content correlated strongly with antioxidant activity.<strong></strong></p><p><strong>Conclusion: </strong>This provides useful data about the studied relationships and chemical patterns in some galactopoietic herbs used and provides a helpful tool for understanding much more about the interpretation of results from the experiments and the mechanism of biosynthesis in plants.</p>

scholarly journals Ultrasonic Extraction of Bioactive Compounds From Green Soybean Pods and Application in Green Soybean Milk Antioxidants Fortification

2021 ◽  
Author(s):  
Noppol Leksawasdi ◽  
Siraphat Taesuwan ◽  
Trakul Prommajak ◽  
Charin Techapun ◽  
Rattanaporn Khonchaisri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Bioactive Compound ◽  
Natural Antioxidants ◽  
Dependent Manner ◽  
Ultrasound Technique ◽  
Antioxidant Power ◽  
Soybean Milk

Abstract Green soybean (Glycine max L.) pods (GSP) are agro-industrial waste from the production of frozen green soybean and milk. These pods contain natural antioxidants and various bioactive compounds that are still underutilized. Polyphenols and flavonoids in GSP were extracted by ultrasound techniques and used in antioxidant fortification of green soybean milk. The ultrasound extraction that yielded the highest total polyphenol content was 50% amplitude for 10 min, whereas maximum flavonoids content was obtained at 50% amplitude for 15 min. Radical scavenging activity assayed by 2,2-diphenyl-1-picryl-hydrazyl radical (DPPH) and ferric reducing antioxidant power (FRAP) methods did not differ significantly (p>0.05) between the two conditions. Response surface methodology was applied to analyze an optimum ultrasonic-assisted extraction (UAE) condition of these variables. The highest desirability was found to be 50% amplitude with extraction time of 12.5 min. Fortification of the GSP extracts (1-3% v/v) in green soybean milk resulted in higher levels of bioactive compounds and antioxidant activity in a dose-dependent manner. Procyanidins were found to be the main polyphenols in dried GSP which were present at the concentration of 104.1 ± 2.1 mg/g dry sample, respectively. Addition of GSP extracts obtained by using an ultrasound technique to green soybean milk increased its bioactive compound content especially procyanidins as well as its antioxidant activity.

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.

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