Changes in Color and Total Phenolic Content of Different Cultivars of Persimmon during Dehydration

2008 ◽  
Vol 4 (7) ◽  
Author(s):  
Asiye Akyildiz ◽  
Feyza Kiroglu Zorlugenc ◽  
Hakan Benli ◽  
Salih Aksay ◽  
Hasan Fenercioglu
Keyword(s):  
Sensory Evaluation ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Fresh Fruit ◽  
The Other ◽  
Total Phenolic ◽  
Dehydration Process ◽  
B Values ◽  
Phenolic Contents ◽  
A Value

Changes in color and total phenolic content of different persimmon varieties (Türkay, Hachia, Morali and Fuyu) are investigated during dehydration. In all varieties, L* values were decreased during dehydration. Fresh and dehydrated Morali persimmons had a darker color than the other varieties. Fresh Fuyu and dehydrated Hachia persimmons had higher a* values. Increased a* value indicated that sample color became red. In fresh fruit, b* values of astringent varieties were higher than non-astringent persimmons. During dehydration, b* values of non-astringent persimmons (Morali and Fuyu) were decreased continuously. Hue* values of Fuyu variety were lower than the other varieties. In the dehydration process, hue* values of all varieties were decreased. In phenolic contents of dehydrated Hachia and Türkay varieties, 93.55% and 79.12% reduction were observed respectively. In sensory evaluation, dehydrated astringent and non-astringent varieties had similar scores for astringency and taste characteristics. Fuyu, Türkay and Hachia varieties had similar color scores and their scores were higher than Morali samples.

scholarly journals Comparative study of physicochemical and hedonic response of ginger rhizome and leaves enriched patties

2021 ◽  
Vol 39 (No. 5) ◽  
pp. 402-409
Author(s):  
Saira Tanweer ◽  
Muhammad Farhan Jahangir Chughtai ◽  
Saadia Zainab ◽  
Tariq Mehmood ◽  
Adnan Khaliq ◽  
...  
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
B Value ◽  
Total Phenolic ◽  
B Values ◽  
Phenolic Contents ◽  
Overall Acceptability ◽  
Ginger Rhizome ◽  
Leaf Powder ◽  
And Control

The present investigation was an attempt to compare the phytoceutic potential of ginger rhizome and ginger leaves of the Suravi variety. For this purpose, both rhizome and leaves were dried and used for the preparation of patties. After that, patties were assessed for colour tonality, texture, total phenolic content and hedonic response such as colour, taste, flavour, texture and overall acceptability. The results depicted that L* and b* values changed significantly during the storage interval; however, b* value was also affected by treatments whilst L* and a* values did not impart any momentous effect. For texture, the highest value was observed for patties with ginger rhizome powder (0.067 ± 0.0032 N) followed by patties with ginger leaf powder (0.060 ± 0.0029 N) and then control patties (0.057 ± 0.0026 N). For total phenolic content (TPC), maximum phenolic contents were observed as 84.80 ± 3.31 mg GAE 100 g<sup>–1</sup> in treatment T<sub>2</sub> followed by 75.68 ± 2.95 mg GAE 100 g<sup>–1</sup> in T<sub>1</sub> and 61.70 ± 2.41 mg GAE 100 g<sup>–1</sup> in T<sub>0</sub>. For hedonic response, all the parameters changed significantly during the storage interval; however, flavour, taste and overall acceptability changed momentously with treatments. The findings of the current investigation demonstrated that ginger leaves have a higher antioxidant potential as compared to the ginger rhizome and control patties, and they should be incorporated into food products.

scholarly journals Interspecific variation in total phenolic content in temperate brown algae

2017 ◽  
Vol 90 (1) ◽  
Author(s):  
Anna Maria Mannino ◽  
Valentina Vaglica ◽  
Elisabetta Oddo
Keyword(s):  
Phenolic Compounds ◽  
Brown Algae ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Interspecific Variation ◽  
Multiple Roles ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Cystoseira Compressa ◽  
Protection Mechanisms

Marine algae synthesize secondary metabolites such as polyphenols that function as defense and protection mechanisms. Among brown algae, Fucales and Dictyotales (Phaeophyceae) contain the highest levels of phenolic compounds, mainly phlorotannins, that play multiple roles. Four temperate brown algae (Cystoseira amentacea, Cystoseira compressa, Dictyopteris polypodioides and Padina pavonica) were studied for total phenolic contents. Total phenolic content was determined colorimetrically with the Folin-Ciocalteu reagent. Significant differences in total phenolic content were observed between leathery and sheetlike algae and also within each morphological group. Among the four species, the sheet-like alga D. polypodioides, living in the upper infralittoral zone, showed the highest concentration of phenolic compounds. These results are in agreement with the hypothesis that total phenolic content in temperate brown algae is influenced by a combination of several factors, such as growth form, depth, and exposition to solar radiation.

scholarly journals Pengaruh Penambahan Rempah dan Bentuk Minuman terhadap Aktivitas Antioksidan Berbagai Minuman Tradisional Indonesia

2017 ◽  
Vol 37 (1) ◽  
pp. 7 ◽  
Author(s):  
Aisyah Tri Septiana ◽  
Mohammad Samsi ◽  
Mustaufik Mustaufik
Keyword(s):  
Antioxidant Activity ◽  
Linoleic Acid ◽  
Free Radical ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Beverage Type ◽  
Radical Trapping ◽  
Palm Sugar

Indonesia traditional beverages such as minuman jahe, kunyit asam, beras kencur, and minuman temulawak are usually made with the addition of spices. They can be served in the form of  liquid or powder. This research was aimed to study the effect of  the beverage type, addition of spices, and the form of product on their antioxidant activity. The type of sugar used in this study was palm sugar juice. Total phenolic contents were measured to  indicate the level of antioxidants. Measurement of antioxidant  activity was conducted by analyzing malonaldehyde from linoleic  acid and capturing capacity of DPPH radical. The results showed  that Indonesian traditional beverage could inhibit the oxidation of linoleic acid and capture free radicals. Free radical capturing  capacity of curcuma beverage greater than other beverages, but  the malonaldehyde (MDA) inhibitor effect was not different. Total phenolic content of curcuma tended to be higher than the other traditional beverages. The addition of spices could raise the level  of total phenolic content in beverages and increase free radical  trapping capacity. Drying the beverages into powder could reduce the levels of total phenolic content and but did not reduce the  antioxidant activity. ABSTRAKMinuman tradisional Indonesia seperti minuman jahe, kunyit  asam, beras kencur, dan minuman temulawak biasanya dibuat  dengan tambahan berbagai rempah. Minuman tersebut dapat  disajikan dalam bentuk cair maupun serbuk. Penelitian ini  bertujuan untuk mengetahui pengaruh jenis minuman,  penambahan rempah tambahan, dan bentuk minuman terhadap aktivitas antioksidan minuman. Jenis gula yang ditambahkan  adalah gula nira. Jenis antioksidan yang diuji adalah total fenolik. Pengukuran aktivitas antioksidan dilakukan dengan uji  penghambatan malonaldehid dan kapasitas penangkapan radikal  DPPH. Hasil penelitian menunjukkan bahwa minuman  tradisional Indonesia dapat menghambat oksidasi asam linoleat dan menangkap radikal bebas. Kapasitas penangkapan radikal  bebas oleh minuman temulawak lebih besar dibandingkan  minuman yang lain tetapi kemampuan penghambatan  malonaldehid (MDA) oleh minumaan tradisional tidak berbeda.  Total fenolik minuman temulawak cenderung lebih besar  dibandingkan minuman tradisional yang lain. Penambahan  rempah-rempah dapat meningkatkan kadar total fenolik  minuman dan meningkatkan kapasitas penangkapan radikal  bebas. Pembuatan minuman serbuk pada penelitian ini dapat  menurunkan kadar total fenolik tetapi tidak menurunkan aktivitas antioksidan.

scholarly journals Çukurova Bölgesi Koşullarında Farklı Zamanlarda Ekimi Yapılan Brüksel Lahanalarında Bitki Gelişimi, Verim ve Baş Kalitesi

2019 ◽  
Vol 7 (7) ◽  
pp. 1062
Author(s):  
İbrahim Burak Yılmaz ◽  
Nebahat Sarı
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Plant Height ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Growth Yield ◽  
The Other ◽  
Total Phenolic ◽  
Brussels Sprout ◽  
Main Shoot

In this study, plant growth, yield and sprout quality were investigated by planting at three different periods in three different Brussels sprout varieties in Çukurova Region. In this research, the effects of four different sowing and planting times on plant height (cm), main shoot diameter (mm), leaf number (number/plant), yield (g/m2), sprout weight (g), sprout diameter (mm), sprout height (mm), vitamin C (mg/100 g), antioxidant capacity [μmol trolox equivalents (TE)/g] and total phenolic content [mg gallic acid equivalent (GAE)/100 g] were investigated in Franklin Fı, Maximus Fı and Divino Fı Brussels sprout varieties. According to the research results; Maximus Fı variety was found to be longer, thicker and more leafy than the other varieties in terms of plant height, main shoot diameter and number of leaves. Based on yield, Maximus Fı variety was recorded to be more efficient (584.88 g/m2) than the other varieties (367.97 g/m2 and 259.82 g/m2 in Franklin Fı and Divino Fı, respectively). Maximus Fı was superior than the other Brussels sprout varieties, Franklin Fı and Divino Fı in terms of sprout weight, sprout diameter and sprout height. When the planting times were evaluated, it was recorded that the 1st period was more suitable in terms of both yield and sprout characteristics compared to the other periods. In the vitamin C content, antioxidant capacity and total phenolic content, Franklin Fı was showed higher rates than the other varieties and more nutrient content was detected in the late plantings.

scholarly journals Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Aiqing Ren ◽  
Siyi Pan ◽  
Weirong Li ◽  
Guobao Chen ◽  
Xu Duan
Keyword(s):  
Sensory Evaluation ◽  
Oil Content ◽  
Phenolic Content ◽  
Osmotic Dehydration ◽  
Total Phenolic ◽  
Oil Uptake ◽  
Shiitake Mushroom ◽  
Phenolic Contents ◽  
Vacuum Degree

The objective of this study is to investigate the effects of pretreatments on the quality of vacuum-fried shiitake mushroom slices. Four different pretreatments addressed in this study were (1) blanching as control, (2) blanching and osmotic dehydration with maltodextrin (MD) solution, (3) blanching, osmotic dehydration, and coating with sodium carboxymethyl cellulose (CMC), (4) blanching and osmotic dehydration, followed by freezing. All samples were pretreated and then fried in palm oil at 90°C with vacuum degree of −0.095 MPa for 30 min. The results showed that pretreatments significantly (p<0.05) affected the moisture content, oil content, color, water activity (aw), total phenolic content, and sensory evaluation of shiitake mushroom chips. The blanching, osmotic dehydration, and coating pretreatment could improve color and sensory evaluation and also minimize the oil uptake of fried chips, whereas this treatment caused the highest reduction of total phenolic contents. There were no significant (p>0.05) differences of fried chip in the texture among the four different pretreatments. The aw values of all the fried chips were less than 0.38, indicating that the products had a long shelf life. Therefore, the blanching, osmotic dehydration, and coating pretreatment before vacuum frying was the most suitable pretreatment for vacuum-fried shiitake mushroom chips.

Antioxidant and acetylcholinesterase inhibitory activities of ginger root (Zingiber officinale Roscoe) extract

2017 ◽  
Vol 14 (4) ◽  
Author(s):  
Bui Thanh Tung ◽  
Dang Kim Thu ◽  
Nguyen Thi Kim Thu ◽  
Nguyen Thanh Hai
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Zingiber Officinale ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Zingiber Officinale Roscoe ◽  
Etoac Fraction ◽  
Inhibitory Activities ◽  
Acetylcholinesterase Enzyme

AbstractBackgroundRoscoe has been used in traditional medicine for the treatment of neurological disorder. This study aimed to investigate the phenolic contents, antioxidant, acetylcholinesterase enzyme (AChE) inhibitory activities of different fraction ofMethodsThe roots ofResultsOur data showed that the total phenolic content of EtOAc fraction was highest equivalents to 35.2±1.4 mg quercetin/g of fraction. Our data also demonstrated that EtOAc fraction had the strongest antioxidant activity with ICConclusionsOur results suggest that the EtOAc fraction of

scholarly journals Development of foam mat dried soursop powder using arabic gum and fish gelatin as foaming agent

Food Research ◽  
2020 ◽  
Vol 4 (S1) ◽  
pp. 237-243
Author(s):  
N. Vasudevan ◽  
R. Sulaiman ◽  
G.H. Chong ◽  
N.A. Adzahan ◽  
N.A. Shaari
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Drying Methods ◽  
Fish Gelatin ◽  
Arabic Gum ◽  
Foaming Agents ◽  
Phenolic Contents ◽  
Tap Density ◽  
Foam Properties

Soursop is also known as Annona muricata from Annonaceae family. Soursop flavour has been described as a combination of strawberry and pineapple, with sour citrus flavor. The foam mat drying is a process in which the transformation of products from liquid to stable foam followed by air drying. The foam mat drying process is reported to be considerably cheaper than vacuum, freeze and spray drying methods. Foam mat drying was done using different foaming agents at various concentration: fish gelatin (FG: 5, 10, 15, 20%) and arabic gum (AG: 2, 4, 6, 8%). Foam properties and physicochemical properties such as bulk density, tap density, pH, moisture content, water activity, total phenolic content, color and flowability of powder were analyzed. Increasing the concentration of foaming agents showed a decreasing trend of the total phenolic contents and the value ranges from 222 to 453 mg GAE/100 g. Soursop powder with fish gelatin has higher total phenolic content compared to sample with Arabic gum. Soursop powder with both foaming agents showed an excellent flowability.

scholarly journals Abts cation scavenging activity and total phenolic content of three moss species

2012 ◽  
Vol 66 (5) ◽  
pp. 723-726 ◽  
Author(s):  
Boris Pejin ◽  
Jelena Bogdanovic-Pristov
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Moss Species ◽  
Phenolic Contents ◽  
Antioxidant Agents ◽  
Acid Cation ◽  
First Time

A limited number of mosses have ever been studied in regard to antioxidant activity; with only few belonging to the European species. As part of our on-going screening of bryophytes as natural antioxidant resources, a relevant biological activity investigation was conducted on the three moss species, namely Brachythecium rutabulum (Hedw.) Schimp. (Brachytheciaceae), Calliergonella cuspidata (Hedw.) Loeske (Hypnaceae) and Hypnum mammillatum (Brid.) Loeske (Hypnaceae), collected in Germany. The antioxidant activity of corresponding lyophilised aqueous extracts (teas) was evaluated on the basis of their ABTS [2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid)] cation scavenging activities. The total phenolic contents were determined as well. This study led to the detection of a moderate total phenolic content of the moss B. rutabulum, indicating for the first time its potential in searching for novel antioxidant agents.

scholarly journals Glucosinolate profiles by HPLC-DAD, phenolic compositions and antioxidant activity of Eruca vesicaria longirostris: Impact of plant part and origin

2016 ◽  
Vol 5 (5) ◽  
pp. 528-539
Author(s):  
Saoussen Bouacida ◽  
Hayet Ben Haj koubaier ◽  
Ahmed Snoussi ◽  
Marie Laure Fauconnier ◽  
Nabiha Bouzouita
Keyword(s):  
Antioxidant Activity ◽  
Statistical Analysis ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Plant Part ◽  
The Other ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Total Flavonoids Content ◽  
Seed Extracts

The glucosinolate profiles, phenol and flavonoid contents and the antioxidant activity of Eruca vesicaria longirostris were studied for different organs and origins. Eleven desulpho-glucosinolates (DS-GLSs) were isolated and quantified by lipid chromatography- DAD. Similarity between profiles was obtained. Total DS-GLS content, expressed as sinigrin equivalents (SE) revealed a certain variabilily ranging between (76.07-45.61), (27.01-13.53), (4.52 -18.01), (9.39-3.37) and (1.16-13.99) µmol /g DW for seeds, flowers, leaves, roots and stems, respectively. Results showed that seeds are rich in phenolics as they contain highest amounts of phenolics ranging from 27.6±0.5 to 33.47±0.5 mg GAE/g extract as compared to all other parts. Leaves and flowers had a significantly higher total phenolic content than stems and roots in all samples (p < 0.05). According to statistical analysis, the investigated seed extracts with values between (16.20±0.10-18.50±0.10 mg QE/g) exhibited the highest total flavonoids content, followed by leaves (13.00±0.40-15.80±0.30mg QE/g), flowers (10.40±0.40-12.90±0.90 mg QE/g) and stems (7.80±0.20- 9.80±0.70 mg QE/g). Antioxidant activity tested by DPPH, ABTS and FRAP assays, was higher for seeds, leaves and flowers than the other studied organs. These organs were characterized by a significantly high content in glucoerucin, nasturtin and epiprogroitrin, respectively.

scholarly journals Biochemical Characterisation and Sensory Evaluation of Differently Coloured and Shaped Tomato Cultivars

2019 ◽  
Vol 47 (3) ◽  
Author(s):  
Aylin Celile OLUK ◽  
Atilla ATA ◽  
Mustafa ÜNLÜ ◽  
Ebru YAZICI ◽  
Zafer KARAŞAHİN ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Sensory Evaluation ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Sugar Content ◽  
Eastern Mediterranean Region ◽  
Total Phenolic ◽  
Biochemical Characterisation ◽  
Tomato Cultivars ◽  
Β Carotene

Antioxidant capacity, total phenolic content, colour, sugar, volatiles, ascorbic acid and carotenoid (β-carotene and lycopene) contents of differently coloured and shaped tomato cultivars (cvs) grown in the Eastern Mediterranean region, Turkey were determined, along with a sensory evaluation. Tomato cultivars of two different types (cherry and beefsteak) and four different colours (red, yellow, orange and brown) were analysed. All plants were simultaneously grown in the same field and subjected to identical horticultural practices to minimise the effects of environmental conditions and to maximise those related to genotype. The red cherry cultivar had the highest lycopene content, while the orange beefsteak cultivar had the highest β-carotene content. The highest antioxidant capacity, total phenolic content and hardness scores were found in cherry-type tomatoes, except the yellow one. The red cherry cultivar had the highest sugar content. Red and brown cherry cultivars were also significant in terms of their high carotenoid and sugar contents, along with a high antioxidant activity. The brown cherry cultivar had the highest total phenol content. The highest quantities of 2-hexenal, 3-hexen-1-ol, and 6-methyl-5-hepten-2-one were detected in red cultivars. The brown cherry cultivar had the highest sweetness, typical aroma and hardness scores, while the yellow beefsteak cultivars the lowest sweetness typical aroma scores. In terms of sensory parameters, red and brown cultivars scored higher than yellow and orange ones.   ********* In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue. *********

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