scholarly journals Changes in Total Phenolic and Protein Contents during Production of Protein Isolates from Carica papaya (Pawpaw) Seeds

2016 ◽  
Vol 4 (11) ◽  
pp. 1006 ◽  
Author(s):  
Oseni Kadiri ◽  
Saka O Gbadamosi ◽  
Babatunde Olawoye ◽  
Charles T Akanbi
Keyword(s):  
Protein Content ◽  
Total Phenolic Content ◽  
Carica Papaya ◽  
Phenolic Content ◽  
Production Method ◽  
Protein Isolate ◽  
Total Phenolic ◽  
Isoelectric Precipitation ◽  
Protein Isolates ◽  
Gallic Acid Equivalent

The effect of different processing stages- defatting, solubilization, isoelectric precipitation, neutralisation and lyophilisation on the total phenolic content and protein content of Carica papaya (pawpaw) seeds (CPS) full-fat flour (CFF), defatted flour (CDF), protein concentrates (CPC) and protein isolates (CPI) was studied. The folin-ciocalteu procedure was used to assess the total phenolic concentrations of the Carica papaya products and results were expressed as gallic acid equivalent (GAE). Optimal protein content was estimated at pH 10 for all samples. Higher levels of polyphenols were extracted using water-methanol (20/80) mixture compared to 100% methanol. Total phenolic content (TPC) was demonstrated in a trend of CDF > CPC > CFF > CPI with CDF having the highest TPC. The finding suggested a more economical protein isolate production method. The study concludes that the processing of CPS into the various products (CFF, CDF, CPC & CPI) improves its protein and polyphenol content.

scholarly journals Nutraceutical and Functional Properties of Peel, Pulp, and Seed Extracts of Six ‘Köhnü’ Grape Clones

Horticulturae ◽  
2021 ◽  
Vol 7 (10) ◽  
pp. 346
Author(s):  
Muhammed Kupe ◽  
Neva Karatas ◽  
Mehmet Settar Unal ◽  
Sezai Ercisli ◽  
Mojmir Baron ◽  
...  
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Grape Juice ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Gallic Acid Equivalent ◽  
Black Color ◽  
Seed Extracts

Grape production has a long history in the Elazig province and surrounding vicinity and produced grapes have been used for table consumption and also processed into traditional beverages, Şıra (special non-alcoholic grape juice) and wine. In the Elazig province, the main grape cultivars are ‘Ağın Beyazı’, ‘Öküzgözü’, ‘Boğazkere’, ‘Şilfoni’, ‘Tahannebi’, and ‘Köhnü’. Among them, ‘Köhnü’ cultivar is highly preferred by consumers due to its black color and perfect berry characteristics. The cultivar has grown for centuries in different parts of Elazig and shows a great variability for most of its morphological and biochemical characteristics. In the present study, we aimed to determine morphological and biochemical traits in six ‘Köhnü’ clones sampled from Elazığ. The cluster weight of six clones was found between 334–394 g. The highest total phenolic content was observed in seeds followed by peel and pulp samples. The seed extract of Clone 2 had the highest total phenolic content at 254 mg gallic acid equivalent/100 g fresh weight. The results also showed that peel, pulp, and seed samples of ‘Köhnü’ grape clones had considerable amounts of antioxidant components determined by DPPH (1,1-Diphenyl-2-picryl-hydrazyl), FRAP (ferric reducing antioxidant power), and TEAC assays and might be rich sources of natural antioxidants. Among the six ‘Köhnü’ clones, Clone 3, and Clone 6 differed from the others in respect to the highest cluster weight, the highest concentrations of total phenolic content, and antioxidant activity. The results also implied that all clones could be used potentially as a readily accessible source of natural antioxidants and as a possible pharmaceutical supplement.

scholarly journals PHARMACOGNOSTIC AND PHYTOCHEMICAL INVESTIGATION OF AILANTHUS EXCELSA ROXB. BARK

2020 ◽  
pp. 74-78
Author(s):  
RASIKA D BHALKE ◽  
MAHENDRA A GIRI
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Morphological Studies ◽  
Ailanthus Excelsa ◽  
Phytochemical Investigation ◽  
The Family ◽  
Physicochemical Evaluation ◽  
Gallic Acid Equivalent ◽  
Evaluation Parameters

Objective: The present investigation aims at detail pharmacognostic study of the bark of Ailanthus excelsa Roxb. (BAE). A. excelsa is an important plant in Indian system of medicine belonging to the family Simaroubaceae. Methods: BAE was studied for various pharmacognostic evaluation parameters such as examination of morphological and microscopic characters and physicochemical evaluation. The total phenolic content was determined using Folin–Ciocalteu reagent spectrophotometrically and calculated as gallic acid equivalent (GAE/g). Results: The morphological studies revealed that BAE is yellowish-brown in color with a smooth texture and characteristic odor. Microscopical studies indicated the presence of cork, cortex with a group of stone cells in BAE with secondary phloem region. Prismatic and acicular raphides calcium oxalate crystals were observed. The total ash value of BAE was found to be 8.95%. Bark powder was successively extracted in Soxhlet extractor using solvents from low polarity to high polarity such as petroleum ether, chloroform, ethyl acetate, and methanol. Alkaloids, glycosides, tannins, triterpenoids, carbohydrates, and flavonoids are present when the preliminary phytochemical investigation was done. The total phenolic content in BAE was found to be 9.95 mg GAE/g. Conclusion: The results obtained from the study provide information for proper identification and standardization of plant.

scholarly journals Comparison of Phenolic Compounds and Antioxidant Activities of Raw and Cooked Turkish Artichoke Cultivars

2021 ◽  
Vol 5 ◽  
Author(s):  
Seda Kayahan ◽  
Didem Saloglu
Keyword(s):  
Phenolic Compounds ◽  
Chlorogenic Acid ◽  
Acid Content ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Microwave Cooking ◽  
Gallic Acid Equivalent

The objective of this work was to determine the total phenolic compounds and antioxidants in raw and cooked Sakiz and Bayrampasa variety artichokes in parts such as inner bracts, stems, receptacles, and outer bracts. The artichokes were cooked by boiling, microwaving, and baking methods, and total phenolic compounds and antioxidants of cooked artichokes were evaluated. While TPC (total phenolic content), DPPH (2,2-diphenyl-1-picryl-hydrazine), and CUPRAC values for the leaves of raw Bayrampasa artichoke were found to be 686 mg gallic acid equivalent (GAE)/100 g, 478 mg TE/100 g, and 4,875 mg TE/100 g, respectively, TPC, DPPH, and CUPRAC values for stems of Sakiz artichoke were determined to be 1,579 mg GAE/100 g, 1,259 mg TE/100 g, and 3,575 mg TE/100 g. A significant increase in the content of TPC, DPPH, and CUPRAC values was observed for all cooking applications of both artichokes. DPPH and CUPRAC values increased by 11 and 43 times and 17 and 6.7 times after baking of Sakiz and microwave cooking of Bayrampasa, respectively. Chlorogenic acid, cynarine, and cynaroside content of both artichokes had an increment after all cooking applications. Chlorogenic acid content was improved 29 and 58 times after baking of Sakiz and microwave cooking of Bayrampasa, respectively.

scholarly journals Assessment of toxicity on the basis of total phenolic content in oleander leaves (Nerium oleander L.) against Myzus persicae (Sulzer, 1776) (Hemiptera: Aphididae)

2018 ◽  
Vol 111 (2) ◽  
pp. 265 ◽  
Author(s):  
Billal NIA ◽  
Naama FRAH ◽  
Adel LEKBIR ◽  
Khadidja BENHMED
Keyword(s):  
Myzus Persicae ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Insect Pests ◽  
Ethanolic Extract ◽  
Nerium Oleander ◽  
Total Phenolic ◽  
Safe Alternative ◽  
Insecticidal Effect ◽  
Gallic Acid Equivalent

<p><em></em><em>Nerium oleander</em> is an evergreen flowering shrub or small tree distributed widely in the Mediterranean region. It is also a source of polyphenols and cardenolides ?? with insecticidal effect which could be a safe alternative of chemical control of insect pests. In the present work, five concentrations (0 %, 1 %, 2.5 %, 5 %, and 10 %) of ethanolic extract from <em>Nerium oleander </em>leaves<em> </em>were evaluated for its insecticidal effect against 3 to 4 days old <em>Myzus persicae </em>individuals under laboratory conditions. Obtained results showed a significant insecticidal effect with 70 % of mortality at the highest concentration (10 %). Total phenolic content of leaf ethanolic extract of this plant was 1721.36 mg gallic acid equivalent 100 g<sup>-1</sup> dry matter. The results obtained suggest that we could make bioinsecticides based on leaves ethanolic extracts from <em>N. oleander</em> which rich in polyphenols for use eventually in integrated pest management.</p>

scholarly journals PHENOLIC CONTENT, ANTIOXIDANT ACTIVITY AND BIODIVERSITY CHANGES DURING SPONTANEOUS FERMENTATION OF CARICA PAPAYA LEAF

2019 ◽  
Vol 82 (1) ◽  
Author(s):  
Mohamad Sufian So'aib ◽  
Ku Halim Ku Hamid ◽  
Jailani Salihon ◽  
Huey Ling Tan
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Carica Papaya ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Spontaneous Fermentation ◽  
Fermentation Time

The spontaneous fermentation was carried out on Carica papaya leaf (CPL) in view of its potential improvement on antioxidant functionality and cultivation of lactic acid bacteria. The effect of the spontaneous fermentation on the total phenolic content and antioxidant activity of CPL, as well as biodiversity profiling were evaluated in this study. Total phenolic content and antioxidant capacity of the fermented CPL were 31.14 mg GAE g-1 and 405.8 mM TE g-1 respectively, higher than the unfermented CPL (5.71 mg GAE/g and 130.5 mM TE g-1) respectively. Microbial community was predominantly lactic acid bacteria (LAB) and yeasts, both populated at 104 to 108 CFU/mL during most part of the fermentation. Presumptive Enterobacteriaceae showed up briefly at the onset of the fermentation before disappearing. PCR-DGGE fingerprinting revealed Lactobacillus plantarum (Lb. plantarum) as the sole dominant bacterial species. More diverse yeasts community was detected by PCR-DGGE where succession of Zygosaccharomyces, Saccharomyces, Candida and Aspergillus genera were detected along fermentation time. Spontaneous fermentation successfully enhanced the total phenolic content and antioxidant capacity of the CPL. The cultivation of lactic acid bacteria was indicated by the presence of Lb. plantarum, whereas the disappearance of Enterobacteriaceae conferred a safe consumption of the fermented CPL.

scholarly journals Determination of chemical composition, antibacterial and antioxidant properties of products obtained from carob and honey locust

2018 ◽  
Vol 44 (3) ◽  
pp. 316-322 ◽  
Author(s):  
Hafize Fidan ◽  
Dasha Mihaylova ◽  
Nadezhda Petkova ◽  
Tana Sapoundzhieva ◽  
Anton Slavov ◽  
...  
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Dry Weight ◽  
Total Phenolic ◽  
Dietary Fibers ◽  
Gleditsia Triacanthos ◽  
Honey Locust ◽  
Gallic Acid Equivalent

Abstract Objective The objective of this study was to characterize flours and syrups, obtained from pods of carob (Ceratonia siliqua L.) and honey locust (Gleditsia triacanthos). Method Flours and syrups, produced by carob and honey locust were analyzed for moisture, ash, protein content, dietary fibers, minerals composition, total phenolic content, as well as antibacterial and antioxidant activity. Results and discussion Carob flour contained high amounts of protein (22.56%) and dietary fibres (28.17%), respectively. Dietary fibers in honey locust flour (33.12%) were higher than that of carob flour (28.17%). The total phenolic content of carob flour (4.53±0.08) was lower than this of honey locust (25.31±0.06) (mg gallic acid equivalent [GAE]/g dry weight). Gleditsia triacanthos flour showed higher antioxidant potential – from 127.52±2.43 to 540.28±2.47 μM TE/g dw. Carob syrup in an amount of 0.15 cm3 demonstrated pronounced antibacterial activity against Listeria monocytogenes, Escherichia coli, Salmonella enterica and Staphylococcus aureus, respectively. Conclusion The current study demonstrated that flour and syrup, obtained from carob (C. siliqua L.) and honey locust (G. triacanthos) pods presented products rich of protein and dietary fiber (both above 20%), good sources of antioxidants, especially poliphenolic compounds and minerals (Mg, Fe and Zn).

scholarly journals Quantification of Phytochemicals Imparting Antioxidant Activities in Commonly Used Vegetables

2018 ◽  
Vol 6 (2) ◽  
pp. 97-102
Author(s):  
Ram Lakhan Singh ◽  
Pankaj Singh
Keyword(s):  
Ascorbic Acid ◽  
Protein Content ◽  
Total Phenolic Content ◽  
Allium Sativum ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Cucurbita Maxima ◽  
Age Related

Plant derived phytochemicals have recently became of great importance in the protection of various diseases, like heart disease, cardiovascular disease, cancer, diabetes, Alzheimer’s disease, cataract and age related functional disorders caused by free radicals. The present study was carried out to explore the commonly used vegetables having higher content of antioxidant imparting phytochemicals such as ascorbic acid, carotenoids, total phenolic content, carbohydrate and protein content in commonly used vegetables. The results revealed that the concentration among tested samples ranged from 7.07 mg/100g of FW (Momardica charantia leaf) to 174.15 mg/100g of FW (Allium sativum leaf) for ascorbic acid; 1.31 µg/g of FW (Chenopodium album leaf) to 14.00 µg/g of FW (Allium sativum leaf ) for carotenoid content; 8.72 mg of GAE/g of DW (Cucurbita maxima fruit) to 67.20 mg/g of DW (Colocasia esculentum leaf) for total phenolic content; 27.15 mg/g (Laginaria vulgaris leaf) to 901.00 mg/g (Cucurbita maxima fruit) for carbohydrate content and 35.96 mg/g (Amarphophyllus fruit) to 589.23 mg/g (Beta vulgaris fruit) for protein content. Results also showed that these bioactive phytochemicals are widely distributed in the vegetables and their concentrations are variable in different vegetables as well as vegetable part’s itself. Hence, vegetable rich diet having higher content of phytochemicals can be used to cure or in the prevention of various chronic diseases such as hepatotoxicity, diabetes, cardiovascular diseases, cancer, oxidative stress etc and may serve as a good source of nutraceuticals which have potential for use in health care formulations.Int. J. Appl. Sci. Biotechnol. Vol 6(2): 97-102

scholarly journals Penetapan Kadar Fenolik Total Ekstrak Kacang Panjang (Vigna unguiculata) dengan Metode Spektrofotometri UV-Visible

2021 ◽  
Vol 2 (1) ◽  
pp. 102
Author(s):  
Lalu Aang Robby Dewantara ◽  
Agus Dwi Ananto ◽  
Yayuk Andayani
Keyword(s):  
Gallic Acid ◽  
Aqueous Extract ◽  
Vigna Unguiculata ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ethanolic Extract ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Uv Visible ◽  
Gallic Acid Equivalent

ABSTRAKKacang panjang (Vigna unguiculata) merupakan salah satu tanaman yang berpotensi sebagai antioksidan karena mengandung metabolit sekunder hampir di seluruh bagian tanamannya, seperti pada daging buahnya. Penelitian ini bertujuan untuk menentukan kadar fenolik total ekstrak etanol dan ekstrak air daging buah kacang panjang dengan metode spektrofotometri UV-Visible. Sampel daging buah kacang panjang dimaserasi menggunakan dua pelarut berbeda, yaitu pelarut etanol 96% dan pelarut air. Analisis kadar fenolik total dilakukan dengan metode spektrofotometri UV-Visible. Kadar fenolik total dinyatakan dalam gallic acid equivalent (GAE). Hasil analisis menunjukkan bahwa kadar fenolik total ekstrak etanol kacang panjang sebesar 40,4173 ± 4.2303 mg GAE/g dan kadar fenolik total ekstrak air kacang panjang sebesar 60.6062 ± 2,8533 mg GAE/g. Ekstrak etanol dan ekstrak air dari daging buah kacang panjang berpotensi sebagai antioksidan dilihat dari parameter kadar fenolik totalnya. Berdasarkan hasil penelitian, diperoleh bahwa kadar fenolik total ekstrak air lebih tinggi dibandingkan ekstrak etanol daging buah kacang panjang. Kata kunci : Kacang panjang (Vigna unguiculata); Spektrofotometri UV-Visible; Kadar fenolik total.ABSTRACTCowpea (Vigna unguiculata) is one of the vegetables that have antioxidant potential due to it contains some secondary metabolites that scattered on every part of the Cowpea, such as the pod coat. The aimed of this study was to determine total phenolic content of Cowpea pod coat ethanolic extract and aqueous extract using UV-Vis spectrophotometry method. Cowpea pod coats were macerated using two different solvents, ethanol 96%, and aqueous.  Total phenolic content was showed as gallic acid equivalent (GAE). The analysis results showed that total phenolic content of ethanol extract of cowpea was 40,41732 ± 4.2303 mg GAE/g and total phenolic content of aqueous extract of cowpea was 60.6062 ± 2,8533 mg GAE/g. The ethanolic extract and aqueous extract of cowpea pod coat have antioxidant potential in terms of total phenolic content parameter. Based on the research, the total phenolic content of cowpea pod aqueous extract higher than cowpea pod coat ethanolic extract.Keywords : Cowpea (Vigna unguiculata); Spectrophotometric UV-Visible; Total phenolic content.

scholarly journals Phytochemical Characterization of Native New Mexico Hops

2020 ◽  
Vol 30 (6) ◽  
pp. 770-772
Author(s):  
Hanah T. Rheay ◽  
Kevin Lombard ◽  
Catherine Brewer ◽  
F. Omar Holguin
Keyword(s):  
New Mexico ◽  
Essential Oil ◽  
Essential Oils ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Craft Beer ◽  
New Applications ◽  
Gallic Acid Equivalent

Neomexicanus hops (Humulus lupulus var. neomexicanus) are receiving increased attention within the craft beer and nutraceutical industries. Characterization of bittering acids and essential oils in two neomexicanus varieties revealed wide ranges of bittering acid compositions and distinct essential oil profiles compared with ‘Cascade’ common hops (H. lupulus). Total phenolic content (TPC), expressed as gallic acid equivalent (GAE), in neomexicanus hops ranged from 50 to 100 mg·g−1 GAE, consistently higher than published literature values for hop TPC (2 to 50 mg·g−1 GAE). Results indicate that, compared with ‘Cascade’, neomexicanus hops have unique phytochemical characteristics, which may lead to new applications in brewing and nutraceutical fields.

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