scholarly journals Effect of Heat Treatment on the Bioactive Components and Antioxidant Activity in Selected Dry Beans and Nuts

2019 ◽  
Vol 13 (2) ◽  
pp. 915-922
Author(s):  
Tunasamy Ketharin ◽  
Lee Shie ◽  
Ponnaiah Paulraj ◽  
Pazhayakath Javad ◽  
Pattammadath Sajeesh ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Antioxidant Activity ◽  
Bioactive Components ◽  
Dry Beans

scholarly journals Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2706 ◽  
Author(s):  
Fabiana Vieira ◽  
Sónia Lourenço ◽  
Liliana Fidalgo ◽  
Sónia Santos ◽  
Armando Silvestre ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Orange Juice ◽  
High Pressure Processing ◽  
Term Effect ◽  
Carotenoid Content ◽  
Bioactive Components ◽  
Long Term Effect ◽  
Phenolic Components

The long-term effect of thermal pasteurization (TP) and high-pressure processing (HPP) of orange juices stored under refrigeration, on the bioactive components and antioxidant activity, was compared. Total phenolic content (TPC), flavonoid, anthocyanin, and carotenoid contents, the individual content of major phenolic components, and the antioxidant activity, were evaluated in TP- and HPP-treated juices over a 36-day period. At day 0, no significant differences in TPC, and a decrease in carotenoid content after both treatments, were observed. TP caused a decrease of flavonoid and anthocyanin contents, while HPP increased flavonoid content. Three major phenolic components were identified: apigenin-6,8-di-C-glucoside, naringenin-7-O-rutinoside, and hesperetin-7-O-rutinoside, the latter increasing ca. 45% immediately after HPP. During storage, a decrease in TPC, and in the anthocyanin and carotenoid contents of both treated juices was observed, with higher anthocyanin and phenolic contents in HPP juices. A significant increase of hesperetin-7-O-rutinoside content was observed in HPP juice. Both treatments caused a decrease (26% and 13%, respectively) of antioxidant activity. Most of the kinetic profiles followed zero-order patterns, with HPP juices showing a considerably higher half-life than TP ones. These results clearly demonstrate the advantages of HPP for orange juice preservation allowing, also, their nutritional benefits to be enhanced by increasing the content of some bioactive components.

scholarly journals ALTERNATIVES FOR PRESERVATION OF BIOACTIVE COMPOUNDS IN BLUEBERRY PULP: HEAT TREATMENT ASSOCIATED WITH THE ADDITION OF XANTHAN PRUNI

2017 ◽  
Vol 39 (3) ◽  
Author(s):  
JÚLIA BORIN FIORAVANTE ◽  
VANESSA RODRIGUES DUARTE DE SOUZA ◽  
ROSANE DA SILVA RODRIGUES ◽  
PATRÍCIA DE OLIVEIRA DIAZ ◽  
ANGELITA DA SILVEIRA MOREIRA
Keyword(s):  
Heat Treatment ◽  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Xanthan Gum ◽  
Frozen Storage ◽  
Direct Application ◽  
Commercial Mixture ◽  
Direct Steam ◽  
Activity Preservation ◽  
Monomeric Anthocyanins

ABSTRACT In this study, to increase the preservation of phenolic bioactive compounds and antioxidant activity in blueberry pulp, heat treatment associated with addition of xanthan gum was used. A commercial mixture of blueberries (Powerblue, Climax and Bluegen cultivars) was added with 0.08% (w/w) citric acid and subjected to heat treatment by direct heating until 90 °C in conventional open pan (OP) and by direct application of steam (AS); both with and without the addition of xanthan pruni (OPX and ASX), followed by pulping. Samples of only frozed fruits were considered as control. The five treatments remained under freezing and were evaluated until 90 days of storage for antioxidant activity, phenols, flavonoids and total monomeric anthocyanins. The results show that, with the exception of phenolics, heat treatment with direct steam application and xanthan addition favored bioactive compounds preservation during storage. These factors influenced positively on the anthocyanins stability during frozen storage for 90 days. The xanthan addition favored antioxidant activity preservation; preservation for antioxidant activity by ABTS and DPPH, in all heat treatments, was observed.

Enhancing the antioxidant activity of immature calamondin by heat treatment

2015 ◽  
Vol 50 (5) ◽  
pp. 1166-1173 ◽  
Author(s):  
Shyi-Neng Lou ◽  
Hsin-Pei Hsieh ◽  
Chi-Tang Ho ◽  
Lin-Huei A. Ferng ◽  
Yung-Chung Chang
Keyword(s):  
Heat Treatment ◽  
Antioxidant Activity

scholarly journals Processing Impact on Nutritional, Antinutritional, and Phytochemical of Fenugreek Seeds (Trigonella Foenum-Graecum L.)

2021 ◽  
Vol 5 (01) ◽  
pp. 36-44
Author(s):  
Babita Adhikari ◽  
Shonu Rai
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Bioactive Components ◽  
Fenugreek Seeds ◽  
Nutritional Compounds ◽  
Trigonella Foenum Graecum L ◽  
The Impact ◽  
Reduction Percentage ◽  
Iron And Calcium

Phytate and tannin are more pronounced antinutrients limiting the nutritional quality of fenugreek. The impact of roasting (130±5°C for 7 minutes), soaking (12 hrs. at room temperature) and germination (72 hrs. at 25°C) on bioactive compounds (polyphenol and antioxidant activity), nutritional and anti-nutritional compounds (phytate and tannin) in Fenugreek were studied. Experimental data were analyzed using the software GenStat 12th Edition. Protein increased significantly (p<0.05) during roasting, soaking, and germination whereas fat decreased significantly. Iron and calcium increased during roasting whereas decreased during soaking and germination. Maximum reduction of phytate (54.55%) and tannin (66.73%) were found when fenugreek seeds were germinated (72 hours). The reduction percentage of antinutrients by soaking (12 hours) and roasting (130±5⁰C for 7 mins) was found to be a lesser effective method compared to germination. All the treatments had a significant (p<0.05) impact on their bioactive components. Phenolic content increased significantly (p<0.05) during roasting, soaking, and germination. Antioxidant activity (IC50=1.28mg dm/ml) was found to be high in the germinated samples as compared to raw, roasted, and soaked samples. Hence, Germination of fenugreek seeds for 72 hours is concluded as the most effective and promising method for the reduction of antinutrients and increasing the nutritional components, phytochemicals, and antioxidant properties.

scholarly journals Biocomponents and Antioxidant Activity of Ribes khorasanicum

2018 ◽  
Vol 3 (3) ◽  
pp. 99-103 ◽  
Author(s):  
Mohammad Ehsan Taghavizadeh Yazdi ◽  
Jalil Khara ◽  
Mohammad Reza Housaindokht ◽  
Hamid Reza Sadeghnia ◽  
Sedigheh Esmaeilzadeh Bahabadid ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sugar Content ◽  
Antioxidant Properties ◽  
Dry Weight ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Bioactive Components ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Biological And Medical Applications

Currently, there have been lots of interests in phytochemicals as bioactive components. The roles of fruit, vegetables, and red pigments in preventing diseases have been partly accredited to the antioxidant properties of their constituent polyphenols, flavonoid, anthocyanins, and etc. Biochemistry parameters including the relative levels of antioxidant activity, total phenolic content, total flavonoid, total anthocyanin, soluble and insoluble sugar content of Ribes khorasanicum, have been calculated in this project. The total anthocyanin content of the investigated Ribes khorasanicum measured to be 62.9 mg/g in dry weight, while displaying high levels when compared to other components, which indicates that the anthocyanin content was the predominant antioxidant components in the investigated plant. This particular plant has the potential to serve as the important source of antioxidant that can be utilized in different biological and medical applications.

Rapid Tests to Assess the Antioxidant Activity ofPhaseolus vulgarisL. Dry Beans

2005 ◽  
Vol 53 (8) ◽  
pp. 3053-3056 ◽  
Author(s):  
Daniela Heimler ◽  
Pamela Vignolini ◽  
Maria Giulia Dini ◽  
Annalisa Romani
Keyword(s):  
Antioxidant Activity ◽  
Dry Beans ◽  
Rapid Tests

scholarly journals A comparative study of extraction techniques for maximum recovery of bioactive compounds from Ganoderma lucidum spores

2020 ◽  
Vol 49 (1) ◽  
Author(s):  
Diana Carolina Saavedra Plaza ◽  
Carlos Ricardo Soccol ◽  
Miguel Daniel Noseda ◽  
Valcineide Oliveira de Andrade Tanobe ◽  
Oranys Marin ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Antioxidant Activity ◽  
Comparative Study ◽  
Ganoderma Lucidum ◽  
Antioxidant Properties ◽  
Extraction Techniques ◽  
Microwave Exposure ◽  
Vis Spectroscopy ◽  
Spore Walls ◽  
Microwave Heat

This study aimed at evaluating effective methods for breaking the hard and insoluble spores of Ganoderma lucidum to recover functional biomolecules. Rupture techniques were evaluated such as manual maceration (RM), maceration with spheres of various materials (BR), and microwave exposure plus maceration with steel/chrome spheres (MBR1). Spore rupture was evaluated using UV-Vis spectroscopy, which showed vibrations of 2955, 1642, 1240, 1080 and 1746 cm-1 corresponding to changes in spore walls. The MBR1 extract contained the largest amounts of carbohydrates (19.80 mg.g-1 spores) and polyphenols (2.21 mg.g-1 spores), whereas the BR extract had higher antioxidant activity (57.22%Inb DPPH). The MBR1 and BR extracts contained 62.2 and 73.5% glucose, respectively. Both methods also involved significant extraction of carbohydrates and proteins. The best way to extract biomolecules from spore walls is to perform a microwave heat treatment and break the walls with steel/chrome spheres; this produces large quantities of carbohydrates with antioxidant properties.

scholarly journals Bioactive Compounds and Antioxidant Activity of Cauliflower According to Heat Treatment Method (P06-074-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Eun-Sun Hwang
Keyword(s):  
Heat Treatment ◽  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Science Research ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Cruciferous Vegetables ◽  
Total Polyphenol ◽  
Health Promoting

Abstract Objectives Cauliflower is one of the cruciferous vegetables and contains various physiologically active substances such as glucosinolates, polyphenols, and flavonoids. Unlike ordinary vegetables, cruciferous vegetables are often consumed by cooking through heat treatment. The purpose of this study was to investigate the effects of different heating procedures, in particular steaming and boiling, on glucosinolate, total polyphenol, and total flavonoid concentrations in cauliflower. In addition, antioxidant activity was compared between fresh uncooked, steamed, and boiled cauliflower, which are the main methods of preparing cauliflower before consumption. Methods Glucosinolates in uncooked, steamed, and boiled cauliflower were subjected to high-pressure liquid chromatography. Total phenolic and total flavonoid content and antioxidant activities in cauliflower extracted in both water and 80% ethanol were determined. Results Eight glucosinolate peaks were detected in cauliflower representing glucoiberin, progoitrin, glucoraphanin, sinigrin, gluconapin, glucoiberverin, glucobrassicin, and gluconasturtiin. Boiling cauliflower significantly decreased the glucosinolate, total polyphenol, and total flavonoid concentrations compared to those of uncooked or steamed cauliflower. The results clearly indicated that health-promoting compounds in cauliflower are significantly affected by different cooking methods, showing that uncooked > steamed > boiled. The amounts of total polyphenols and total flavonoids contained within uncooked cauliflower extracted by 80% ethanol were higher than those in the steamed and boiled extracts. The highest antioxidant activity was observed in uncooked cauliflower extracted in 80% ethanol compared to that of water extracts at the same concentration. Steamed and boiled cauliflower extracts showed lower antioxidant activity. Conclusions Based on these results, fresh uncooked cauliflower is optimal in terms of the content of health-promoting compounds and antioxidant activity. It may be desirable to use steaming rather than boiling to minimize the loss of glucosinolates when storing, pretreating, processing, and cooking cruciferous vegetables. Funding Sources This research was supported by the Basic Science Research Program through the National Research Foundation of Korea.

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