A Study on DPPH and ABTS Antioxidant Activity and Sensory Evaluation of Seolgitteok with Walnut and Health CRISIS(Juglans Regia)

2021 ◽  
Vol 6 (4) ◽  
pp. 25-37
Author(s):  
Yiseop Kwon ◽  
Youngbae Kim ◽  
Kihan Kwon
Keyword(s):  
Antioxidant Activity ◽  
Sensory Evaluation ◽  
Juglans Regia ◽  
Health Crisis

scholarly journals Antioxidant Activity and Polyphenolic Profile of Walnut (Juglans regia L.) Green Husks and Liqueurs

2020 ◽  
Vol 69 (1-2) ◽  
pp. 5-11
Author(s):  
Dijana Kulačanin ◽  
Sandra Bijelić ◽  
Jovana Šućur ◽  
Borivoje Bogdanović ◽  
Sezai Ercisli ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Growth And Development ◽  
Juglans Regia ◽  
Flavonoid Content ◽  
Beneficial Effects ◽  
Cultivar Selection ◽  
Polyphenolic Content ◽  
Polyphenolic Profile ◽  
Selection Of ◽  
Time Point

SummaryThe beneficial effects of walnuts and walnut products on human health, due primarily to their rich polyphenolic content, have been appreciated as an empirical fact for centuries. The purpose of this study is to determine the polyphenolic contents of liqueurs made from the walnut selections ‘Rasna’ and ‘Sava’ and the walnut cultivar ‘Šampion’ (all harvested at three different times), as well as the polyphenolic contents of their green husks. The walnut liqueurs were prepared according to two traditional recipes using young walnut fruits. The highest antioxidant capacity was recorded in the liqueur made from the ‘Rasna’ walnut selection (89.94%), whereas the highest contents of phenols (83.28 mg GAE/g FW), flavonoids (0.83 mg QE/g FW) and proanthocyanidins were found in the liqueur made from the ‘Šampion’ cultivar (14.75 mg CE/g FW). The youngest ‘Rasna’ walnuts, harvested at the first experimental time point, exhibited the highest phenolic and tannin contents, whereas the highest flavonoid content was observed in the ‘Šampion’ cultivar. The biochemical results obtained indicate a decrease in the polyphenolic content of walnut fruits with their growth and development. Moreover, the polyphenolic profiles of the walnut liqueurs considered were found to be greatly affected by the method of preparation and the cultivar/selection of walnuts.

scholarly journals Evaluation of fermented tea (kombucha) quality

2020 ◽  
Vol 26 (4) ◽  
Author(s):  
Vanesa Šliažaitė ◽  
Aurelija Paulauskienė ◽  
Aurimas Krasauskas
Keyword(s):  
Antioxidant Activity ◽  
Acetic Acid ◽  
Sensory Evaluation ◽  
Total Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Soluble Solids Content ◽  
Fermentation Conditions ◽  
Solids Content

The research was done at Aleksandras Stulginskis University (Vytautas Magnus University Agriculture Academy since 2019) in 2017–2018. The research object was kombucha beverage brewed from Camellia sinensis L. black, green, oolong, pu-erh tea and fermented for 9 and 22 days by microorganisms at different room lighting conditions. The soluble solids content, active acidity and titratable acidity were determined in teas fermented for 22 days. The total amount of phenolics compounds, antioxidant activity, yeast colonies and sensory evaluation of tea were determined in teas fermented for 9 days. The research results showed that the quality of fermented tea was dependent on the tea species, but fermentation conditions were not essential. During the fermentation the soluble solids content of tea decreased by an average of 0.60% and the content of acetic acid increased by 0.34%. The highest content of acetic acid was found on the 22nd day of fermentation in all species of teas. The active acidity (pH) of all investigated species of teas decreased significantly during the fermentation process. The total content of phenolic compunds in all species of teas during the fermentation increased from 20 to 57% regardless of fermentation conditions. The highest content of total phenolic compounds was established in teas fermented for 9 days. The antioxidant activity of teas fermented for 9 days varied depending on the fermentation conditions. For black and green teas fermented in the light the antioxidant activity decreased, for oolong and pu-erh teas fermented in the dark the antioxidant activity increased. The number of yeast colonies increased in all tea samples during the fermentation. The best taste was fixed for pu-erh tea, which scored the highest (11.4) in sensory evaluation.

Phenolic Compounds, Antioxidant Activity, Fatty Acids and Volatile Profiles of 18 Different Walnut (Juglans regia L.) Cultivars and Genotypes

2022 ◽  
Author(s):  
Volkan Okatan ◽  
Muhammet Ali Gündeşli ◽  
Nesibe Ebru Kafkas ◽  
Şule Hilal Attar ◽  
İbrahim Kahramanoğlu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Juglans Regia ◽  
Volatile Profiles

scholarly journals Quality Evaluation and Functional Properties of Reduced Sugar Jellies Formulated from Citrus Fruits

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Ines Ben Rejeb ◽  
Nahla Dhen ◽  
Salma Kassebi ◽  
Mohamed Gargouri
Keyword(s):  
Antioxidant Activity ◽  
Sensory Evaluation ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Potential Health ◽  
Phenolic Contents ◽  
Health Promoting ◽  
Citrus Varieties ◽  
Hedonic Scale ◽  
Blood Orange

In Tunisia, despite the large annual production and the numerous citrus varieties under cultivation, citrus processing industries lack product diversity. Products based on dietary properties are a new trend aiming to develop innovative foods and to meet the requirements of the new customer class. In the present study, formulations of reduced sugar jelly products using antioxidant rich-fruit, citrus, were carried out. The effects of citrus juices on the jelly’s antioxidant properties, colour, consistency, and sensory evaluation were also investigated. Results showed that all citrus jellies maintain their antioxidant activity, correlated with phenolic content presence. In fact, total phenolic contents ranged between 123.16 and 192.76 mg GAE/100 g, while flavonoid content varied between 1.54 and 9.06 mg QE/100 g for grapefruit jelly and blood orange jelly, respectively. Results illustrated that antioxidant activity varies according to the variety. A sensory evaluation employing hedonic scale technique exhibited satisfactory acceptance of the reduced sugar blood orange and blond maltase jellies. These results highlight and promote the potential use of these citrus varieties in jelly industry as they present a rich source of phenolic compounds and may generate numerous phytochemicals with potential health promoting properties.

scholarly journals Pharmacological and Genotoxic Properties of Polyphenolic Extracts ofCedrela odorataL. andJuglans regiaL. Barks in Rodents

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Dulce Carolina Almonte-Flores ◽  
Norma Paniagua-Castro ◽  
Gerardo Escalona-Cardoso ◽  
Martha Rosales-Castro
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Comet Assay ◽  
Juglans Regia ◽  
Control Group ◽  
Cedrela Odorata ◽  
Hepatic Lipid ◽  
Polyphenolic Extract ◽  
Hepatic Lipid Peroxidation

Evaluation of the phenolic compounds and antioxidant activity ofCedrela odorataL. andJuglans regiaL. bark extracts was performedin vitro.Juglans regiashowed greater extract concentration and higher antioxidant activity. Hypoglycemic activity in rats was assessed by generating a glucose tolerance curve and determining the area under the curve (AUC). Diabetes was later induced by an injection with streptozotocin (65 mg/kg of b.w.) and confirmed after 24 hours. The extract was administered (200 mg/kg b.w.) over 10 days, and blood glucose was monitored and compared with a control group. The glucose AUC showed a hypoglycemic effect ofJ. regiaandC. odoratain normal rats. Both extracts reduced hepatic lipid peroxidation in diabetic rats. Polyphenolic extracts reduced cholesterol levels in a hypercholesterolemic mouse model and decreased hepatic lipid peroxidation. Polyphenolic extract doses of 100 and 200 mg/kg b.w. were administered alone or with cyclophosphamide (CPA) 50 mg/kg ip, which was used as a positive control. Analyses were performed using leukocytes in a comet assay after 4 and 24 h of treatment. Genotoxic effects were evaluated by the comet assay, which showed that whileJ. regiaextract had no effect,C. odorataextract induced slight damage at 200 mg/kg, with the formation of type 0 and 1 comets.

CAROTENOID CONTENT, ANTIOXIDANT ACTIVITY AND SENSORY EVALUATION OF LOW-CALORIE NOPAL (OPUNTIA FICUS-INDICA) MARMALADE

2011 ◽  
Vol 36 (3) ◽  
pp. 267-275 ◽  
Author(s):  
GONZÁLEZ-CRUZ LEOPOLDO ◽  
FILARDO-KERSTUPP SANTIAGO ◽  
BELLO-PÉREZ LUIS ARTURO ◽  
GÜEMES-VERA NORMA ◽  
BERNARDINO-NICANOR AUREA
Keyword(s):  
Antioxidant Activity ◽  
Sensory Evaluation ◽  
Carotenoid Content ◽  
Opuntia Ficus Indica ◽  
Low Calorie

scholarly journals The Effect of Garam Masala Levels Addition on Chocolate Based Functional Beverage

2020 ◽  
Vol 7 (1) ◽  
Author(s):  
Ratih Hardiyanti ◽  
Anjar Ruspita Sari
Keyword(s):  
Antioxidant Activity ◽  
Sensory Evaluation ◽  
Phenolic Content ◽  
Preference Test ◽  
Likert Scale ◽  
Warm Sensation

The increasing popularity of cocoa-based beverage has encouraged the development of various chocolate beverage formulations. Chocolate beverage formulations with addition of garam masala were carried out to produce functional beverage products which are beneficial to consumers and the product itself. Five different concentration of garam masala (0.01%, 0.02%, 0.03%, 0.04%, and 0.05%) were added into chocolate beverage. Preference test was carried out to evaluate panelists’ preference to each formula. Sensory evaluation was performed by giving an assessment using 7-scaled Likert scale for color, aroma, taste, warm sensation (after taste), and overall product. The results showed that the concentration of garam masala addition has an effect (p≤0.10) on the attributes of aroma, warm sensation, and overall product. The most preferred chocolate beverage was with the addition of 0.03% garam masala. Higher concentration of garam masala in chocolate based beverage resulted a higher antioxidant activity as well as phenolic content, as antioxidant component. 

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