scholarly journals Optimization of the composition of the powdered cereal sprouts mixtures

2016 ◽  
pp. 95-103 ◽  
Author(s):  
Vesna Tumbas-Saponjac ◽  
Vanja Seregelj ◽  
Gordana Cetkovic ◽  
Jasna Canadanovic-Brunet ◽  
Sonja Djilas
Keyword(s):  
Functional Food ◽  
Dietary Habits ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Chemical Profile ◽  
Functional Value ◽  
Response Optimization ◽  
Experimental Values ◽  
Single Response ◽  
Significant Attention

Sprouts of cereals have received significant attention as functional food due to their nutritional and functional value. Consumption of sprouts has become increasingly popular among people interested in improving and maintaining their health status by changing dietary habits. Cereal grains contain several classes of phytochemicals, i.e. phenolics, chlorophylls, and carotenoids. However, their nutritional and chemical profile is altered and improved during germination. The purpose of this study was to find the best ratio of the powdered wheat (WS), oat (OS) and barley (BS) sprouts for designing the cereal sprout mixture (CSM) with the highest total phenolic content (TPh) and antioxidant capacity (AC), using Simplex-Centroid experimental design and response surface methodology (RSM). Single- and multi-response optimizations showed that OS did not contribute to TPh or AC values of CSM and, therefore, was not included in any of the compositions of the optimized CSM. Single-response optimizations showed that the highest TPh was found for CSM containing 82% BS and 18% WS, while the best AC was found for pure BS. The predicted ratio of cereal sprout powders in CSM obtained by multi-response optimization was: 96% BS and 4% WS. This mixture possessed the highest predicted TPh and AC (372.32 mg GAE/100 g, 549.99 ?mol TE/100 g, respectively), which was confirmed to be in accordance with the experimental values. Based on the results obtained in this study, a designed CSM is proposed as a convenient ingredient of functional food products, dietary supplements and nutraceuticals.

scholarly journals Evaluation antioxidant capacity and proximate composition in brown seaweed S. crassifolium found in Lombok coast, Indonesia

2021 ◽  
Vol 913 (1) ◽  
pp. 012042
Author(s):  
N Ardiana ◽  
A S Abidin ◽  
B T K Ilhami ◽  
A L Sunarwidhi ◽  
S Widyastuti ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Total Phenolic Content ◽  
Functional Food ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Total Flavonoid Content ◽  
Flavonoid Content

Abstract Seaweed is one of the marine-biota that is widely known for its uses, one of them is in the food functional. Functional food is a program that promotes a healthy diet so that it can prevent a disease when consuming food. With functional food, daily eating patterns can be maintained and also the content of the food consumed daily has a good effect on the body. It is known that in seaweed, especially brown algae (S. crassifolium), it contains antioxidants and other compounds that are good for the health. In this study, phytochemical content and proximate composition was evaluated in S. crassifolium. Including total flavonoid content and total phenolic content, antioxidant capacity both of DPPH and ABTS assay used three type of solvents such as Ethanol, n-Hexana, and ethyl acetate for comparable the best solvents. Also, proximate analysis to determine the content of moisture content, crude fat content, crude protein content, and carbohydrates content. The results showed that n-Hexana and ethyl acetate solvents were significantly than ethanol. Which mean both of them had highest values of total flavonoid content (TFC), total phenolic content (TPC), and antioxidant activity of DPPH radical scavenging activity and ABTS radical scavenging activity. The results of chemical composition in proximate compounds showed that S. crassifolium was suitable to be candidate of functional food.

scholarly journals Comparative Metabolomics Profiling of Polyphenols, Nutrients and Antioxidant Activities of Two Red Onion (Allium cepa L.) Cultivars

Plants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1077 ◽  
Author(s):  
Rita Metrani ◽  
Jashbir Singh ◽  
Pratibha Acharya ◽  
Guddadarangavvanahally K. Jayaprakasha ◽  
Bhimanagouda S. Patil
Keyword(s):  
Functional Food ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Principal Component ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Total Anthocyanin ◽  
Allium Cepa L ◽  
Comparative Metabolomics ◽  
Total Anthocyanins

Onion is among the most widely cultivated and consumed economic crops. Onions are an excellent dietary source of polyphenols and nutrients. However, onions phytonutrient compositions vary with cultivars and growing locations. Therefore, the present study involved the evaluation of polyphenol, nutritional composition (proteins, nitrogen, and minerals), sugars, pyruvate, antioxidant, and α-amylase inhibition activities of red onion cultivars, sweet Italian, and honeysuckle grown in California and Texas, respectively. The total flavonoid for honeysuckle and sweet Italian was 449 and 345 μg/g FW, respectively. The total anthocyanin for honeysuckle onion was 103 μg/g FW, while for sweet Italian onion was 86 μg/g FW. Cyanidin-3-(6”-malonoylglucoside) and cyanidin-3-(6”-malonoyl-laminaribioside) were the major components in both the cultivars. The pungency of red onions in honeysuckle ranged between 4.9 and 7.9 μmoL/mL, whereas in sweet Italian onion ranged from 8.3 to 10 μmoL/mL. The principal component analysis was applied to determine the most important variables that separate the cultivars of red onion. Overall results indicated that total flavonoids, total phenolic content, total anthocyanins, protein, and calories for honeysuckle onions were higher than the sweet Italian onions. These results could provide information about high quality and adding value to functional food due to the phytochemicals and nutritional composition of red onions.

scholarly journals Bioactive Characteristics and Storage of Salt Mixtures Seasoned with Powdered Cereal Sprouts

2019 ◽  
Vol 2019 ◽  
pp. 1-9 ◽  
Author(s):  
Vesna Tumbas Šaponjac ◽  
Gordana Ćetković ◽  
Jasna Čanadanović-Brunet ◽  
Anamarija Mandić ◽  
Vanja Šeregelj ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Hplc Analysis ◽  
Dietary Habits ◽  
Phenolic Content ◽  
Colour Change ◽  
Total Phenolic ◽  
Daily Diet ◽  
Freeze Dried ◽  
Salt Mixtures ◽  
And Storage

Sprouting is a process that can improve nutritional and beneficial properties of seeds. This work studies the design of the new healthier product salt seasoned with freeze-dried powdered cereal sprouts. The cereal sprouts mixture (SM), including barley sprouts (BS), oat sprouts (OS), and wheat sprouts (WS), was optimized in terms of total phenolic content (TPh) and antioxidant capacity (AC). The sprouts mixture with optimal features (OSM), composed of 92.9% BS, 0% OS, and 7.1% WS, had 482.82 mg GAE/100 g of polyphenols and 797.97 µmol TE/100 g antioxidant capacity. HPLC analysis showed that the most abundant phenolic compound in OMS was gallic acid (94.27 mg/100 g). OSM was mixed with salt in different ratios (1 : 1, 1 : 2, and 1 : 3) and stored in transparent and amber bottles for six months. Colour, TPh, and AC retention of seasoned salts and OSM was significantly better (p<0.05) preserved in amber bottles during storage, protected from light. The sprout content was in correlation with TPh and AC retention and colour change. These results suggest that cereal sprouts can be used as a safe ingredient for food products such as seasoned salt, adding value to the basic daily diet with no changes in dietary habits.

scholarly journals Nutraceutical Properties of Apples and Derived Products (Pomace, Seeds, Peels)

2019 ◽  
Vol 70 (3) ◽  
pp. 934-939 ◽  
Author(s):  
Gabriela Ploscutanu ◽  
Alina Mihaela Elisei ◽  
Olimpia Dumitriu Buzia
Keyword(s):  
Human Health ◽  
Industrial Production ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Scientific Field ◽  
Total Phenolic ◽  
Environment Friendly ◽  
Polyphenolic Profile ◽  
Significant Attention ◽  
Nutraceutical Properties

Because of multiple benefits for human health, apple polyphenols have attracted significant attention in the scientific field. This review is a compilation of the polyphenolic profile of apple and apple derived products. This approach may represent an environment-friendly alternative for the revalorization of the apples derived products, generated in excessive amounts by the industrial production of juice, ciders, vinegar. In conclusion, our results demonstrate that the total phenolic content varies considerably in fresh apples and products resulted from their processing, influencing their nutraceutical properties.

scholarly journals Antioxidative properties and proximate analysis of spent coffee ground (SCG) extracted using ultrasonic-methanol assisted technique as a potential functional food ingredient

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 636-644
Author(s):  
M.K. Zainol ◽  
I. Mohd Subri ◽  
Zamri Amir Izzwan ◽  
Zamzahaila Mohd Zin ◽  
Fisal Ahmad ◽  
...  
Keyword(s):  
Total Phenolic Content ◽  
Functional Food ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Spent Coffee Ground ◽  
Coffee Ground

Spent coffee ground (SCG) produced in tons by restaurants and cafeterias and domestic consumers is a potentially good source of natural antioxidants because it contains substantial amounts of bioactive compounds. The purpose of this study was to identify the physicochemical and antioxidant properties of three different types of spent coffee ground (SCG), namely Robusta, Arabica and Liberica extracted using ultra-sonicmethanol assisted technique. DPPH, FTC, TBA, total phenolic content (TPC) and total flavonoid content (TFC) were used to measure the antioxidant properties. Robusta SCG exhibited the highest DPPH inhibition 41.63±0.04%), FTC (60.42±0.03%) and TBA analysis (73.09±0.08%). The total phenolic compounds in the samples varied widely ranging from 18.94±0.06 to 26.23±0.86 mg GAE/g sample, with Robusta SCG showing the highest value among the three, while Arabica SCG depicted the highest amount total flavonoid content (47.62±0.05 to 56.20±0.08). A strong correlation between antioxidant activity and total phenolic content were observed in this study. Compared to Arabica and Liberica SCGs expended, Robusta SCG demonstrated a stronger beneficial effect against lipid peroxidation. This study reveals that SCGs can be regarded as a new useful source of natural antioxidant with a view to increasing the use of antioxidant synthetics by using the ingredient of agro-industrial residues in food production especially ingredients for functional food.

Assessment of chemical composition and antioxidant properties of defatted flours obtained from several edible insects

2020 ◽  
pp. 108201322095885
Author(s):  
Carmen Botella-Martínez ◽  
Raquel Lucas-González ◽  
José A Pérez-Álvarez ◽  
Juana Fernández-López ◽  
Manuel Viuda-Martos
Keyword(s):  
Chemical Composition ◽  
Functional Food ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Nutrient Content ◽  
Total Phenolic ◽  
Rhynchophorus Ferrugineus ◽  
Edible Insects ◽  
Tannin Content ◽  
Trolox Equivalent

The aims of this study were determined the chemical composition and the antioxidant properties of defatted flours obtained from several commercially available edible insects such as Acheta dosmesticus, Tenebrio molitor, Zophobas morio, and Rhynchophorus ferrugineus to establish their utilization as ingredient in the development of new food products. The proximate composition of flour was determined using AOAC methods while for antioxidant capacity, four different methodologies were employed (DPPH, ABTS, FIC, and FRAP). The total phenolic content and the tannin content were also determined. All flours analyzed had a high protein content with values ranging between 64.17 and 72.55 g/100 g flour. With regard to the antioxidant activity, R. ferrugineus showed the highest values for DPPH, ABTS, and FRAP assays with values of 2.03, 4.93, and 8.46 mg Trolox equivalent/g flour, respectively. For FIC assay, A. dosmesticus and T. molitor had the highest values 0.47 and 0.48 mg EDTA equivalent/g flour. Defatted flours obtained from edible insects analyzed could have several applications as ingredients to the development new foods due to its good nutrient content and as a functional food for the prevention of oxidation.

scholarly journals Phenolic content and antioxidant activity of fruit of Brazilian genotypes of feijoa

2017 ◽  
Vol 52 (12) ◽  
pp. 1223-1230 ◽  
Author(s):  
Cassandro Vidal Talamini do Amarante ◽  
Alexandra Goede de Souza ◽  
Thalita Dal Toé Benincá ◽  
Cristiano André Steffens
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Aqueous Extracts ◽  
Fresh Weight ◽  
Functional Value ◽  
Dpph Method ◽  
Total Antioxidant ◽  
Acca Sellowiana ◽  
Gallic Acid Equivalent

Abstract: The objective of this work was to quantify the total phenolic content (TPC) and total antioxidant activity (TAA) of fruit from Brazilian genotypes of feijoa (Acca sellowiana). Skin and flesh tissues of the fruit were evaluated for the Alcântara, Helena, Mattos, and Nonante cultivars, and for the 2316 accession. TPC and TAA were both assessed in aqueous and hydroalcoholic extracts, and TAA was assayed by the DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS [2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)] methods. The TPC values, for aqueous extracts of the skin and flesh tissues, were 114.9 and 88.3 mg gallic acid equivalent (GAE) per 100 g fresh weight (FW), respectively. The corresponding values for TAA determined by the DPPH method, the skin and flesh tissues, given as EC50 (substrate concentration which leads to 50% reduction of the DPPH), were 10.7 and 39.7 mg FW per g DPPH, respectively; and, by the ABTS method, the TAA values were 12.01 and 8.33 μmol L-1 Trolox per g FW, respectively. The greatest values for TPC and TAA were obtained for 'Mattos' and 'Nonante', in the skin, and for 'Nonante' and accession 2316, in the flesh. Feijoa fruit has important functional value, particularly in the skin, characterized by high TPC and TAA.

scholarly journals Chemical profile, stability and fungicide activity of oil-in-water nanoemulsion (O / A) incorporated with Ba-har essential oil

2021 ◽  
Vol 43 ◽  
pp. e57
Author(s):  
Maria Giullia Alves Carneiro Felizardo ◽  
Ana Patrícia Matos Pereira ◽  
Thaylanna Pinto de Lima ◽  
Thayane Lopes de Sousa ◽  
Cassiano Vasques Frota Guterres ◽  
...  
Keyword(s):  
Essential Oil ◽  
Total Phenolic Content ◽  
Plant Material ◽  
Fungicidal Activity ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Ionic Surfactant ◽  
Chemical Profile ◽  
Fungicidal Action ◽  
Oil In Water

The increase in strains resistant to conventional antifungals means that there is a need for studies related to alternative therapeutic practices, such as medicinal plants. This study aims to evaluate the chemical profile and fungicidal activity of the nanoemulsion of the essential oil obtained from Ba-har (Syrian pepper). The phytochemical profile of the plant material was performed based on the methodology of Matos (2009). For extraction of essential oil, 100g of plant material was used, with the isolation of essential oil by the hydrodistillation technique conducted at 100 °C / 3h. To quantify the total phenolics present in the OE, the Folin-Ciocalteu method was used. For the total flavonoids, the AlCl3 complexation method was used. The oil-in-water nanoemulsion was formulated by the low-energy method of phase inversion using essential oil, non-ionic surfactant and water, and the obtained nanoemulsion was subjected to thermodynamic stability tests. The essential oils and stable nanoemulsions were subjected to evaluation of the fungicidal action against strains of Aspergillus niger (ATCC 6275), Colletotrichum gloeosporioides (ATCC 96723) and Penicilium chrysogenum (ATCC 10106). The fungicidal activity was performed according to CLSI (2020) using the Broth Dilution method to obtain the Minimum Inhibitory Concentration (MIC) and sowing on agar for Minimum Fungicidal Concentration (CFM). The results obtained for the total phenolic content were quantified at 348.3 mg EAT g-1 and 346.21 mg EQ g-1 for flavonoids. Ba-har essential oil was more efficient in inhibiting A. niger, as it presented the lowest MIC (200 µg mL-1), followed by P. chrysogenum (250 µg mL-1) and later by C. gloeosporioides (300 µg mL-1). The identification of the secondary metabolites present in Ba-har was quite considerable, since they are responsible for the biological properties, thus inspiring the continuity of studies related to its biological activities. As for the total phenolic content and flavonoids present in the essential oil, they indicated the important antioxidant potential. The fungicidal potential of Ba-har oil showed strong inhibition and mortality, however the nanoemulsion product with the essential oil incorporated showed a more efficient action against the pathogenic fungi tested,

Evaluation of Nutritional Value, Antioxidant Activity and Phenolic Content of Protium serratum Engl and Artocarpus chama Buch.-Ham, Wild Edible Fruits Available in Tripura, a North- Eastern State of India

2021 ◽  
Vol 18 ◽  
Author(s):  
Suresh Chandra Biswas ◽  
A. Bora ◽  
P. Mudoi ◽  
T.K. Misra ◽  
Subrata Das
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Nutritional Value ◽  
Dietary Habits ◽  
Phenolic Content ◽  
Antioxidant Property ◽  
Total Phenolic ◽  
Soxhlet Apparatus ◽  
Wide Range ◽  
Wild Edible Fruits

Background: Protium serratum Engl (Indian red peer) and Artocarpus chama Buch.-Ham (wild jackfruit) are typical wild edible fruits, which have a wide range of folk medicinal properties. Objectives: Our present study deals with the exploration of nutritional value, antioxidant activity and total phenolic content present in Protium serratum Engl and Artocarpus chama Buch.-Ham fruits. Methods: Soxhlet apparatus was used to extract crude samples. The quantitative analysis of the wild edible fruits was broadly done by proximate and ultimate analysis techniques. Results: The results showed that the moisture contents in P. serratum and A. chama Buch. are 78.53% and 74.23%, respectively. The obtained ash (8.59%), fiber (3.17%), total sugar (5.495 mg/100g), and fat (0.66%) contents are high in P. serratum. Whereas, A. chama Buch. has high content of protein (0.52%). Vitamin C content has higher in P. serratum (550 mg/100g) than that of A. chama Buch. (350 mg/100g). The result shows that the Ca and Mg contents have higher in P. serratum compared to A. chama Buch. Indian red peer shows good antioxidant property and has high total phenolic content as compared to wild jackfruit and some commercial fruits. Conclusion: The study establishes that further investigation must be done to find out new products development, processing and preservation techniques so that two underutilized fruits can get into our regular dietary habits. By doing so, we can enrich the fruit basket of the country.

scholarly journals Phytochemical screening and antioxidant properties of stingless bee Geniotrigona thoracica propolis

2019 ◽  
Vol 15 (2-1) ◽  
pp. 330-335 ◽  
Author(s):  
Ainur Awanis Mohd Badiazaman ◽  
Nur Basyirah Md Zin ◽  
Aulia Rani Annisava ◽  
Nor Elani Mat Nafi ◽  
Khamsah Suryati Mohd
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Phytochemical Screening ◽  
Chemical Profile ◽  
Sample Collection ◽  
Light Yellow

Propolis is a gum-like product that collected by bees from plants and it varies in colour range from light yellow to dark brown. The chemical composition of propolis depends on various factors such as vegetation, season and environmental conditions of the sample collection. The aim of the study was to determine the chemical profile and antioxidant properties of crude methanol extract of Geniotrigona thoracica propolis from five localities, namely Besut (BST), Dungun (DGN), Lundang (LDG), Tanah Merah (TM) and Gua Musang (GM). Phytochemical screening by thin layer chromatography (TLC) showed the presence of terpenoids, flavonoids, coumarins, essential oils and unsaturated and aromatic compounds. The extracts displayed different characteristics of chemical profile that varied from each other. The antioxidant properties of extracts were evaluated based on total phenolic content, total flavonoid content and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging activity. Propolis from Gua Musang (GM) exhibited the highest total phenolic content with 23.43 ± 0.50 mg GAE/g extract while propolis from Besut (BST) exhibited the highest total flavonoids content with 17.22 ± 0.16 mg QE/g extract and showed the lowest IC50 with 53 µg/mL for DPPH radical scavenging activities. As a result, Geniotrigona thoracica from Besut (BST) could be considered as a good source of antioxidant due to its antioxidant properties.

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