STUDY OF THE ANTIOXIDANT PROPERTIES OF PLANT EXTRACTS USING THE DPPH METHOD

2021 ◽  
Vol 22 (4) ◽  
pp. 22-30
Author(s):  
A.N. Nikiforova ◽  
◽  
A.V. Samoilov ◽  
Yu.V. Nikolaeva ◽  
E.M. Fedorova ◽  
...  
Keyword(s):  
Binding Capacity ◽  
Food Additives ◽  
Antioxidant Properties ◽  
Food Products ◽  
Scientific Work ◽  
Grape Seed ◽  
Plant Origin ◽  
Dpph Method ◽  
Series Of Experiments ◽  
Active Substances

In modern food products, food additives of natural origin are increasingly used. The search for ef-fective antioxidants of plant origin is a widely studied topic at the present time. The study of this issue makes it possible to introduce the latest solutions in the fight against lipid oxidation in food products. The aim of this scientific work was to evaluate the radical-binding capacity of plant ex-tracts with different contents of active substances. As a result of a series of experiments using the DPPH method, the antioxidant properties of 14 samples were investigated. It was found that the greatest antioxidant activity among the tested extracts is possessed by extracts of green tea, apple, grape seed, sorghum. The rest of the samples are moderately active.

About the use of an iodine-containing vegetable ingredient in food products

2021 ◽  
pp. 12-14
Author(s):  
Елена Сергеевна Симоненко ◽  
Сергей Владимирович Симоненко ◽  
Александр Юрьевич Золотин ◽  
Маргарита Сергеевна Копытко ◽  
Любовь Карповна Пацюк
Keyword(s):  
Technological Process ◽  
Food Products ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Plant Origin ◽  
Technical Documentation ◽  
Critical Approach ◽  
Natural Form ◽  
Dry Extract ◽  
Active Substances

Перспективным направлением разработки пищевых продуктов, в том числе продуктов для детского питания, является использование в их составе природных ингредиентов растительного происхождения. Критический подход к подбору таких ингредиентов позволяет повысить ценность пищевого продукта, с одной стороны, за счет использования биологически активных веществ в их естественной форме, с другой - за счет существенного улучшения органолептических кондиций продукта. Проведенные исследования химического состава плодов фейхоа показали привлекательность их использования в качестве ингредиента растительного происхождения, который может позиционироваться как «источник органического йода», относящегося к дефицитным микроэлементам. Определены этапы и параметры технологического процесса получения компонента растительного происхождения - сухого экстракта плодов фейхоа. Разработана нормативная документация на сухой экстракт плодов фейхоа. Проведены исследования рецептур продуктов с компонентами растительного происхождения. Определены этапы и параметры технологического процесса производства продуктов с компонентами растительного происхождения. Разработан проект технологического регламента производства продуктов с растительными компонентами. Разрабатываемый продукт позиционируется как источник природной формы йода. Согласно технологической схеме выработки продукта, потери биологически активных веществ наиболее вероятны на стадии пастеризации, в связи с чем проведены исследования потерь биологически активных веществ, находящихся в составе экстрактов фейхоа, в процессе тепловой обработки. A promising area of development of food products, including products for baby food, is the use of natural ingredients of plant origin in their composition. A critical approach to the selection of such ingredients allows to increase the value of the food product, on the one hand, due to the use of biologically active substances in their natural form, on the other, due to a significant improvement in the organoleptic conditions of the product. Studies of the chemical composition of feijoa fruits have shown the attractiveness of their use as an ingredient of plant origin, which can be positioned as a «source of organic iodine» belonging to deficient micronutrients. Stages and parameters of technological process of obtaining component of plant origin - dry extract of feijoa fruits are determined. Regulatory and technical documentation for feijoa fruit dry extract has been developed. The preparations of products with components of vegetable origin were investigated. Stages and parameters of technological process of production of products with components of plant origin are defined. A draft technological regulation for the production of products with plant components has been developed. The product being developed is positioned as a source of natural iodine. According to the process scheme of the product production, losses of biologically active substances are most likely at the pasteurization stage, in connection with which studies of losses of biologically active substances in the composition of feijoa extracts during heat treatment were carried out.

scholarly journals FERMENTED FOOD PRODUCTS USING SEA BUCKTHORN FRUIT. OVERVIEW

2021 ◽  
Vol 6 (4(37)) ◽  
pp. 32-46
Author(s):  
L.Ch. Burak ◽  
A.N. Sapach
Keyword(s):  
Raw Materials ◽  
Antioxidant Properties ◽  
Food Products ◽  
The United States ◽  
Fermented Food ◽  
Sea Buckthorn ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Organoleptic Characteristics ◽  
Active Substances

Herbal raw materials are a unique source of biologically active substances that are of particular value in the treatment of various diseases. Sea buckthorn is one of the most famous and widespread medicinal plants, widely grown in the United States, Europe, Asia, the Russian Federation and the Republic of Belarus. Information on the phytochemical composition of fruits is quite fully covered in the scientific literature. Sea buckthorn fruits are rich in essential nutrients and biologically active substances, but remain less in demand. Thus, it is important to study and implement new ways of processing sea buckthorn fruits that can contribute to the development of new functional foods and attract the attention of consumers to these products. This review summarizes studies on the development of food products using sea buckthorn fruits and lactic acid bacterial cultures. Particular attention is paid to the process of malolactic fermentation and its influence on the content and profile of organic acids and polyphenols in the juice of sea buckthorn fruits, it is shown what changes in antioxidant properties and organoleptic characteristics occur. The role of sea buckthorn fruits and their components in the development of new probiotic dairy and non-dairy products is considered.

scholarly journals Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1255
Author(s):  
Sofia C. Lourenço ◽  
Débora A. Campos ◽  
Ricardo Gómez-García ◽  
Manuela Pintado ◽  
M. Conceição Oliveira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Spray Drying ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Food Products ◽  
Total Phenolic ◽  
Dry Extract ◽  
Pineapple Peel ◽  
Dpph Method

Pineapple peel still contains an important amount of phenolic compounds and vitamins with valuable antioxidant activity. In this way, the aim of this study was the recovery of the bioactive compounds from pineapple peel using environmentally friendly and low-cost techniques, envisaging their application in food products. From the solid-liquid extraction conditions tested, the one delivering an extract with higher total phenolic content and antioxidant capacity was a single extraction step with a solvent-pineapple peel ratio of 1:1 (w/w) for 25 min at ambient temperature, using ethanol-water (80–20%) as a solvent. The resulting extract revealed a total phenolic content value of 11.10 ± 0.01 mg gallic acid equivalent (GAE)/g dry extract, antioxidant activity of 91.79 ± 1.98 µmol Trolox/g dry extract by the DPPH method, and 174.50 ± 9.98 µmol Trolox/g dry extract by the FRAP method. The antioxidant rich extract was subjected to stabilization by the spray drying process at 150 °C of inlet air temperature using maltodextrin (5% w/w) as an encapsulating agent. The results showed that the antioxidant capacity of the encapsulated compounds was maintained after encapsulation. The loaded microparticles obtained, which consist of a bioactive powder, present a great potential to be incorporated in food products or to produce bioactive packaging systems.

scholarly journals Evaluation of Antioxidative Mechanisms In Vitro and Triterpenes Composition of Extracts from Silver Birch (Betula pendula Roth) and Black Birch (Betula obscura Kotula) Barks by FT-IR and HPLC-PDA

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4633
Author(s):  
Aleksandra Ostapiuk ◽  
Łukasz Kurach ◽  
Maciej Strzemski ◽  
Jacek Kurzepa ◽  
Anna Hordyjewska
Keyword(s):  
Chemical Composition ◽  
Betula Pendula ◽  
Antioxidant Properties ◽  
Silver Birch ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Outer Bark ◽  
Betula Pendula Roth ◽  
Production Of Hydrogen ◽  
Active Substances

Silver birch, Betula pendula Roth, is one of the most common trees in Europe. Due to its content of many biologically active substances, it has long been used in medicine and cosmetics, unlike the rare black birch, Betula obscura Kotula. The aim of the study was therefore to compare the antioxidant properties of extracts from the inner and outer bark layers of both birch trees towards the L929 line treated with acetaldehyde. Based on the lactate dehydrogenase test and the MTT test, 10 and 25% concentrations of extracts were selected for the antioxidant evaluation. All extracts at tested concentrations reduced the production of hydrogen peroxide, superoxide anion radical, and 25% extract decreased malonic aldehyde formation in acetaldehyde-treated cells. The chemical composition of bark extracts was accessed by IR and HPLC-PDA methods and surprisingly, revealed a high content of betulin and lupeol in the inner bark extract of B. obscura. Furthermore, IR analysis revealed differences in the chemical composition of the outer bark between black and silver birch extracts, indicating that black birch may be a valuable source of numerous biologically active substances. Further experiments are required to evaluate their potential against neuroinflammation, cancer, viral infections, as well as their usefulness in cosmetology.

ASSESSMENT OF ANTIOXIDANT AND HEPATOPROTECTIVE ACTION OF FOOD ADDITIVES, OBTAINED FROM GRAPE POMACE

2018 ◽  
Author(s):  
Н.Н. КОРНЕН ◽  
С.А. КАЛМАНОВИЧ ◽  
Т.А. ШАХРАЙ ◽  
В.И. МАРТОВЩУК ◽  
Е.В. КУЗЬМИНОВА ◽  
...  
Keyword(s):  
Comparative Evaluation ◽  
Food Additives ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Food Additive ◽  
Grape Pomace ◽  
Laboratory Animals ◽  
Diene Conjugates ◽  
Grape Varieties ◽  
Alanine Aminotransferase Activity

Проведена сравнительная оценка эффективности антиоксидантного и гепатопротекторного действия пищевых добавок, полученных из выжимки винограда белых сортов по различным технологиям, в экспериментах на лабораторных животных. Установлено, что пищевая добавка «Порошок виноградный» (ПВ), полученная из выжимки винограда белых сортов по разработанной технологии, позволяет, по сравнению с контрольным образцом пищевой добавки, в большей степени снизить в сыворотке крови содержание продуктов перекисного окисления липидов – малонового диальдегида, диеновых коньюгатов и кетодиенов, что свидетельствует о более высокой эффективности антиоксидантного действия ПВ на организм животных, обусловленной большим содержанием микронутриентов с антиоксидантными свойствами. Добавка ПВ проявляет более высокую эффективность гепатопротекторного действия, заключающуюся в значительном снижении уровня активности аланинаминотрансферазы в сыворотке крови, по сравнению с контрольным образцом добавки. Comparative evaluation of the effectiveness of antioxidant and hepatoprotective action of food additives which obtained from grape pomace white varieties for various technologies, was carried out in experiments on laboratory animals. It is established that the food additive “Grape Powder” (GP), obtained from the pomace of white grape varieties by the developed technology, allows, in comparison with the control sample of the food additive, to reduce the content of lipid peroxidation products in the serum to a greater extent – Malon dialdehyde, diene conjugates and ketodienes, which indicates a higher efficiency of antioxidant action of GP on the organism of animals, due to the high content of micronutrients with antioxidant properties. The additive GP shows a higher efficiency of hepatoprotective action, which consists in a significant reduction in the level of alanine aminotransferase activity in the blood serum, compared to the control sample of the additive.

Portable solid-state potentiometric sensor based on polymeric ion-exchanger for the assay of the controversial food colorant (sunset yellow)

2021 ◽  
Author(s):  
Manar Omar Heragy ◽  
Azza Mustafa ◽  
Eman Elzanfaly ◽  
Ahmed Sayed Saad
Keyword(s):  
Solid State ◽  
Food Additives ◽  
Daily Intake ◽  
Food Products ◽  
Potentiometric Sensor ◽  
Ion Exchanger ◽  
Sunset Yellow ◽  
Food Colorant

Food additives are chemicals added to enhance appearance, taste, or lifetime of food products. Authorities continuously update lists of the allowed additives and their daily intake limits. Thus, authorities and...

Antioxidant Properties of Mediterranean Spices Compared with Common Food Additives

2001 ◽  
Vol 64 (9) ◽  
pp. 1412-1419 ◽  
Author(s):  
MAGDALENA MARTÍNEZ-TOMÉ ◽  
ANTONIA M. JIMÉNEZ ◽  
SILVERIO RUGGIERI ◽  
NATALE FREGA ◽  
ROSANNA STRABBIOLI ◽  
...  
Keyword(s):  
Propyl Gallate ◽  
Protective Action ◽  
Food Additives ◽  
Antioxidant Properties ◽  
Butylated Hydroxytoluene ◽  
Prooxidant Effect ◽  
Common Food ◽  
Rancimat Method ◽  
Inhibit Lipid Peroxidation ◽  
Other Substances

In this study, the antioxidant properties of Mediterranean food spices (annatto, cumin, oregano, sweet and hot paprika, rosemary, and saffron) at 5% concentration and of common food additives (butylated hydroxyanisole [BHA], butylated hydroxytoluene[BHT], and propyl gallate) at 100 μg/g are compared. The ability of these compounds to inhibit lipid peroxidation was, in decreasing order, rosemary > oregano > propyl gallate > annatto > BHA > sweet paprika > cumin > hot paprika > saffron > BHT. Deoxyribose damage is partially inhibited in the presence of cumin extract that exhibits the strongest protective action. The rest of the spices also protect deoxyribose better than the BHA and BHT used in the assay. Finally, the results obtained in the assay point to the prooxidant effect of propyl gallate. Hydrogen peroxide scavenging activity is measured by using peroxidase-based assay systems. In aqueous medium, the spice extracts show lower antioxidant activity than propyl gallate, the decreasing order being cumin > oregano > annatto > rosemary > hot paprika > sweet paprika. BHA and BHT did not scavenge H2O2. Spices are able to scavenge HOCl and protect α1-antiproteinase. The results indicate that rosemary and oregano are more effective HOCl scavengers than the other substances analyzed, which, in decreasing order, were propyl gallate, annatto, sweet and hot paprika, saffron, and cumin. The effect of Mediterranean food spices on the oxidative stability of refined olive oil tested by the Rancimat method was compared with common food additives during storage (72 h, 2, 4, and 6 months) at room temperature. The results showed that the spice extracts analyzed have significant stabilizing effects (P < 0.05).

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