scholarly journals Consumer Acceptance on Chocolate Drink Made with a Mixture of Commercial Cocoa Powder and Unfermented Cocoa Powder

2021 ◽  
Vol 37 (2) ◽  
pp. 126-136
Author(s):  
Laras Cempaka ◽  
Tubagus Emir Abdul Hakim ◽  
Wayudi David
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Consumer Acceptance ◽  
Total Phenolic ◽  
Cocoa Powder ◽  
Powder Composition ◽  
Sensory Attribute ◽  
Gallic Acid Equivalent

Cocoa is one of the foods that contains polyphenol-rich compounds that act as antioxidants. The processing of cocoa into chocolate products generallycauses a decrease in the number of polyphenols. In the development of chocolate beverage products, it is necessary to evaluate sensory evaluation. The purposeof this study was to determine consumer acceptance, total phenolic content (TPC) and antioxidant activity of chocolate drinks made from commercial cocoa powderadded with unfermented cocoa powder. Seventy-five panellist (17-23 years old) contributed to the consumer acceptance of four samples of chocolate drinks witha ratio of commercial cocoa powder: unfermented cocoa powder = 100%:0%, 90%:10%, 80%:20%, 70%:30%. The sample than was analyzed for its antioxidantactivity using the ascorbic acid equivalent antioxidant capacity and total phenolic content using the Folin-Ciocalteau method. The results showed that the sample witha composition of 100% commercial fermented cocoa had the highest value on each sensory attribute. It had the highest TPC (321.235 mg gallic acid equivalent),antioxidant activity (982 ppm), and inhibition percentage (46%), respectively. Addition of the unfermented cocoa powder composition showed a decrease in the level ofconsumer preference. However, the addition did not significantly affect the total phenolic content, but slightly increased the antioxidant activity. The use of unfermentedcocoa powder for mixing components that are not processed standardly has not been well received by consumers, proper processing of unfermented cocoa powderis required if the polyphenol compound is desired. 

scholarly journals Antioxidant activity and phenolic acid content of selected vegetable broths

2017 ◽  
Vol 35 (No. 6) ◽  
pp. 469-475 ◽  
Author(s):  
Filiz Bilge Ertekin ◽  
Korkmaz Nazli ◽  
Budak Nilgun H ◽  
Seydim Atif C ◽  
Seydim Zeynep B Guzel
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Acid ◽  
Acid Content ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ascorbic Acid Content ◽  
Total Phenolic ◽  
Green Beans ◽  
Fresh Vegetables

The antioxidant activity and content of phenolic substances in vegetable broths were determined. Green beans, beetroots, courgettes, onions, parsley, carrots, cabbages, celery, broccoli, spinach, cauliflowers, and tomatoes were subjected to boiling. Fresh vegetables and vegetable broths were analysed for ascorbic acid content, total phenolic content, ORAC and TEAC values. Phenolic acids were quantified using HPLC. The ascorbic acid content of vegetables ranged from 5–109 mg/100 ml, while no ascorbic acids could be detected in vegetable broths. Total phenolic content was between 17–1729 mg GAE/l for all samples. ORAC and TEAC values of vegetable broths were between 0–3 µmol TE/ml and 0–2 µmol TE/ml, respectively. Gallic, chlorogenic, caffeic, p-coumaric, and ferulic acid were detected in both fresh vegetables and vegetable broths. The highest phenolic acid content was observed in water in which beetroots were boiled. It was found that the vegetable broths of beetroots, celery stalks, cabbages, parsley and broccoli harboured remarkable antioxidant activity.

Phytochemical and antioxidant activity of Cadaba farinosa Forssk stem bark extracts

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Emmanuel M. Halilu ◽  
Abdullahi M. Abdurrahman ◽  
Sylvester N. Mathias ◽  
Chinenye J. Ugwah-Oguejiofor ◽  
Muntaka Abdulrahman ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Free Radical ◽  
Ethyl Acetate ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Stem Bark ◽  
Free Radical Scavenging ◽  
Total Phenolic

Abstract Cadaba farinosa is used in traditional medicine for treatment of cancer, diabetes, and rheumatism. The research was aimed at evaluating the phytochemical and antioxidant activity of the extracts. The powdered stem bark was extracted successively with the aid of Soxhlet extractor using n-hexane, ethyl acetate, and methanol. The resulting extracts were concentrated on rotary evaporator and the percentage yields were calculated. The phytochemical and TLC profiles of the extracts were studied. The antioxidant activity of the extracts and ascorbic acid (standard) were determined using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical assay. The total phenolic content of the extracts and tannic acid (standard) were evaluated using Folin–Ciocalteu reagent. The percentage yields of n-hexane, ethyl acetate, and methanol extracts were found to be 1.19, 1.37, and 13.93%, respectively. The phytochemical screening revealed the presence of tannins, flavonoids, saponins, cardiac glycosides, alkaloids, and triterpenoids. The TLC profiles of the extracts revealed the presence of compounds as evidenced from their R f values. The total phenolic content of ethyl acetate and methanol extracts were found to be 135 and 112 mg, respectively. The free radical scavenging activity demonstrated by the extracts was comparable to ascorbic acid. The ethyl acetate extract had higher phenolic content and demonstrated the highest free radical scavenging with IC50 31.07 mg/mL. The results of research have provided strong preliminary evidence of antioxidant activity which may be because of phenolic compounds in the extracts.

scholarly journals Determination of Phenolic Content, Ascorbic Acid, Antioxidant Activity and Antimicrobial Activity of Selected Fruit Waste

2019 ◽  
Vol 7 (4.14) ◽  
pp. 263 ◽  
Author(s):  
Syeril Nurfatihah Suhaimi ◽  
Erniee Eileen Rizlan Ross ◽  
Ishak Zubir ◽  
Shanti Navaratnam ◽  
Raseetha Siva Siva
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Banana Peel ◽  
Total Phenolic ◽  
Zone Of Inhibition ◽  
Pineapple Peel ◽  
Cocoa Pod Husk

The aim of this study was to determine the total phenolic content (TPC), antioxidant activity, ascorbic acid content and antimicrobial activity of extracts obtained from cocoa pod husk, banana peel and pineapple peel. Banana peel had significantly highest total phenolic content (154.50 mg GAE/g) followed by pineapple peel (140.37 mg GAE/g) and cocoa pod husk (114.08 mg GAE/g). Antioxidant activity of these samples measured using DPPH assays. Banana peel showed significantly higher DPPH scavenging activity (95.74%) compared to pineapple peel (84.96%) and cocoa pod husk (68.33%). Pineapple peel resulted in significantly higher (44.19 ppm) ascorbic acid as measured using High performance liquid chromatography (HPLC) method compared to banana peel (28.56 ppm). Cocoa pod husk, banana peel and pineapple peel were observed for antimicrobial activity against Escherichia coli, Staphylococcus aureus and penicillium. Samples extract at different concentrations in E. coli, S.aureus and penicillium-seeded Mueller-Hinton agar medium, resulted zone of inhibition after 24 h incubation in 37°C for bacteria and 72 h incubation in 28ºC. Banana peel at 20 and 25mg/ml against S.aureus resulted in zone of inhibition 9.67, 11.67 mm and cocoa pod husk with 8.00, 9.67 mm respectively. Cocoa pod husk at 15, 20 and 25mg/ml against E.coli resulted in zone of inhibition 7.33, 9.33 and 10.33 mm and banana peel with 6.67, 7.33 and 7.67 mm respectively. Pineapple peel does not showed any inhibition zone against tested bacteria and fungi. 

Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars

2012 ◽  
Vol 93 (5) ◽  
pp. 1198-1205 ◽  
Author(s):  
Shiamala Devi Ramaiya ◽  
Japar Sidik Bujang ◽  
Muta Harah Zakaria ◽  
Wong Sing King ◽  
Muhd Arif Shaffiq Sahrir
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Passion Fruit ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Total Antioxidant

scholarly journals Kandungan Total Fenolat pada Ekstrak Rhizophora sp Dari Teluk Awur, Jepara

2019 ◽  
Vol 22 (1) ◽  
pp. 27
Author(s):  
Ali Ridlo ◽  
Endang Supriyantini ◽  
Sri Sedjati
Keyword(s):  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ethyl Acetate Extract ◽  
Stem Bark ◽  
Total Phenolic ◽  
Plant Parts ◽  
Ic50 Values ◽  
Gallic Acid Equivalent

The antioxidant activity and total phenolic content of 18 extracts from different plant parts (leaves and stem bark) of 3 mangroves R. mucronata,  R. apiculata andR. stylosa from Teluk Awur, Jeparawere examined. The content of total phenolics in the extracts was calculated as gallic acid equivalent (GAE) and antioxidant activity was estimated as IC50 values using 1,1-diphenyl-2-picrylhydrazyl (DPPH). The samples were extracted with n-hexane, ethyl acetate, and methanol respectively. The result showed that ethyl acetate extract of stem bark of R. apiculata holded the highest antioxidant activity with IC50 47.52ppm. Rates of total phenolic content ranged from 5.15 ± 1.02 to 64.79 ± 2.75 mg GAE/g.There was a significant correlation between total phenolic content and antioxidant activity. The results indicated promising mangrove Rhizophora sp. for the utilization as significant source of natural antioxidant. Telah dilakukan uji kandungan total fenolat dan aktivitas antioksidan 18 ekstrak dari bagian tanaman (daun dan kulit batang) 3 spesies mangrove asal Teluk Awur Jepara, yaitu mangroves R. mucronata,  R. apiculatadan R. stylosa. Kandungan total fenolat ditentukan sebagai ekuivalen asam galat (GAE) dan aktivitas antioksidan ditentukan berdasarInhibition Concentration 50 (IC50) dengan menggunakan radikal bebas DPPH (1,1-diphenyl-2-picrylhydrazyl). Sampel diekstraksi secara bertngkat menggunakan n-heksana, etil asetat dan metanol. Hasil penelitian menunjukkan ekstrak etil asetat kulit kayu mangrove R. apiculata memiliki aktivitas antioksidan terbaik dengan IC5047.52ppm. Nilai kandungan total fenolat ekstrak berkisar antara 5.15 ± 1.02 sampai  64.79 ± 2.75 mg GAE/g. Terdapat korelasi kuat antara kandungan total fenolat dengan aktivitas antioksidan. Hasil ini menunjukkan bahwa mangrove Rhizophora sp. dapat dijadikan sebagai sumber senyawa antioksidan alami.

Antioxidant Activity, Phenol and Flavonoid Contents of Fourteen Mulberry Varieties Leaves

2013 ◽  
Vol 781-784 ◽  
pp. 1454-1459
Author(s):  
Liang Liang Zhang ◽  
Yong Mei Wang ◽  
Man Xu ◽  
Dong Mei Wu ◽  
Jia Hong Chen ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Leaf Extracts ◽  
Mulberry Leaf ◽  
Dpph Method ◽  
Dpph Scavenging ◽  
Gallic Acid Equivalent

Water extracts of leaves from fourteen (14) mulberry varieties growing in China were investigated for their antioxidant activity by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. DPPH scavenging activities ranged from 34.60% to 61.70%. Total phenolic content of mulberry leaf (based on the Folin-Ciocalteu method) varied from 14.00 to 43.67 mg gallic acid equivalent/g leaf, and flavonoid content (based on the colorimetric aluminum nitrate method) varied from 4.02 to 28.32 mg rutin equivalent/g leaf. There was a significant linear relationship between the total phenolic and/or flavonoid content and the antioxidant activity in mulberry leaf extracts.

scholarly journals In Vitro Evaluation of Antioxidant Activity of Homeopathic Mother Tincture and Total Phenolic Content

2020 ◽  
Vol 8 (1) ◽  
pp. 26-30
Author(s):  
Shifa Shaffique ◽  
Haseeb Anwer ◽  
Hafiz Muhammad Asif ◽  
Muhammad Akram ◽  
Anila Rehman ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Negative Control ◽  
Antioxidant Potential ◽  
Assay Method ◽  
Total Phenolic ◽  
Plant Origin ◽  
Mother Tincture

Background: Antioxidants are those compounds which scavengers the free radicals, widely used in health protection and prescribed on large scale in biomedical health care units. In homeopathic system of medicine mother tinctures are prescribed. Mother tinctures of medicinal plants are having the potential to treat the various acute and chronic ailments. Objectives: The present study was accompanied to determine the total phenolic content and the antioxidant activity of homeopathic mother tincture of plant origin i.e. Baptisia tinctoria, Berberis aquifolium, Echinacea angustifolia, Hydrangea arborescens, Hydrastis canadensis, Kreosotum, and Thuja occidentalis in comparison with ascorbic acid. Methods: Antioxidant activity was evaluated by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) inhibition assay method. A volume of 0.1 mM solution of DPPH was used while mother tinctures (1.25, 5, 2.5 μl volumes) were used for evaluation of antioxidant activity. Ascorbic acid was taken as a standard control and alcohol as negative control in antioxidant activity protocol. Total phenolic content was measured by Folin–Ciocalteu reagent assay. Total phenolic content of mother tinctures was measured in comparison with ascorbic acid. Results: All tested homeopathic mother tinctures of plant origin showed significant antioxidant potential except Hydrangea arborescens and Kreosotum. Alcohol which was used as negative control exhibited no antioxidant activity. Pulsatilla nigricans possess highest antioxidant potential 85±0.3 among other tested mother tinctures against DPPH free radical and 98.8±2 maximum no of phenolic contents. Conclusion: Homeopathic Mother Tinctures of plant origin showed antioxidant activity due to presence of phenolic content.

Determination of Biochemical Composition and Pigment Content in Legume and Cereal Microgreens

2021 ◽  
Author(s):  
F. Altuner
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Chlorophyll B ◽  
Total Chlorophyll ◽  
Total Antioxidant

Background: Legumes and cereals microgreens are consumed both in healthy nutrition and as a natural food against many degenerative diseases due to their rich bioactive content. The research was carried out to determine the biochemical contents of 5 legumes and 7 cereals. Methods: The research was conducted in Van Yuzuncu Yıl University Field Crops Department Laboratory in 2020, in a controlled growing environment, according to the completely randomized experimental design. Total antioxidant activity, total phenolic, total flavonoid and total ascorbic acid contents and total Chlorophyll, Chlorophyll a, Chlorophyll b and Carotenoid contents and correlation between them were determined. Result: The differences between the means of all traits were found to be significant. The biochemical contents of cereals were 1.6-7 times higher than legumes. There was no big difference between the pigment values. In legumes, Bilensoy alfalfa had the highest total antioxidat activity and total flavonoid content, Uzbek lentil total phenolic content and Goynuk bean had the highest Total ascorbic acid. In cereals, Kirklar oat had the highest total antioxidat activity, total phenolic, total flavonoid and total ascorbic acid contents, while Larende barley had the lowest values (except total ascorbic acid content). While total Chlorophyll and Chlorophyll a amounts were highest in Kirklar barley and lowest in Uzbek lentils, the opposite situation occurred in Chlorophyll b and Carotenoid amounts. There was no significant correlation between biochemical parameters in legumes. There was a positive and significant correlation between total phenolic content with total antioxidant activity and between total ascorbic acid with total fenolic content in cereals. There were positive and significant correlations between all pigment parameters in both legumes and cereals.

scholarly journals Atık Fermente Havuç Tozu İlavesinin Bisküvi Kalitesine Etkisi

2019 ◽  
Vol 7 (9) ◽  
pp. 1237
Author(s):  
Hande Baltacıoğlu ◽  
Cem Baltacıoğlu ◽  
Hasan Tangüler
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Water Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Control Sample ◽  
Textural Properties ◽  
Total Phenolic ◽  
Control Group ◽  
Functional Product

In this study, it is aimed to obtain a new and functional product as a result of adding the remaining black carrot into powder form in different proportions (10, 20 and 30%). Biscuits without waste fermented carrot powder (WFCP) were taken as control group. When ascorbic acid, total phenolic content and antioxidant activity values of WFCP were examined, it was found 1032.75 mgAA / 1000g, 4254.92 mg GAE / kg dry weight and % inhibition 43.30, respectively. The textural properties of the biscuit dough with the addition of AFHT were investigated. Moreover, the effect of adding WFCP on colour values, water activity, moisture, ash, ascorbic acid, total phenolic content, antioxidant activity and textural properties of biscuits were determined. With the addition of WFCP, L* and b* values were decreased and a* values were increased in biscuits compared to control sample. Water activity and ash values increased as WFCP rate increased in biscuits. Ascorbic acid, total phenolic and antioxidant activity (DPPH) values of biscuits added with WFCP (30%) increased by 4.89, 7.22 and 4.04 times, respectively, compared to the control group. The addition of WFCP also improved the textural properties of the biscuits, while the hardness value of control group was found to be 4175.87 g force, the highest hardness value was obtained as 6494.09 g force for 20% WFCP added biscuits. In sensory evaluation, the biscuits with the addition of 10% WFCP gained the highest likelihood with 5.6 in terms of general acceptability.

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