Erzincan Geleneksel Dut Pekmezinin Bazı Fiziksel, Kimyasal ve Antioksidan Özelliklerinin Belirlenmesi

In this study, it was aimed to determine some quality properties of Erzincan mulberry pekmez (molasses) produced with traditional method. For this purpose, various physicochemical properties and antioxidant activity were determined on ten mulberry molasses samples traditionally produced in 2018 and 2019. In the pekmez samples pH 4.86-5.17, titratable acidity 0.53-0.85%, total dry matter 71.91-84.07%, water soluble dry matter 70.60-83.80%, total ash 1.44-3.47%, protein 1.47-3.19%, water activity 0.59-0.75, 5-hydroxymethyl furfural (HMF) 5.70-72.62 mg/kg, total sugar 64.04-71.40%, invert sugar 40.46-56.15%, sucrose 7.76-26.59%, calorie 262.01-294.54 kcal/100 g, viscosity 745-15275 cP, L* value 19.19-32.64, a* value 5.68-17.53, b* value 2.46-9.01, H° value 15.78-52.10 and C* value were detected in the range of 8.74-19.72. Total phenolic content (TFM), 1,1diphenyl-2picyrlhydrazyl (DPPH) antioxidant activity and % inhibition values were found to be in the range of 3.92-10.05 mg GAE/g, 1.31-6.25 mg TE/g and 7.96-30.69%, respectively. According to the results, in general the pekmez samples were found to have quite high nutritional values, to be a good source of antioxidants and TPC, and the amount of HMF remained quite below the limits reported in the TS 12001 Standard (Made From Mulberry). Consequently, it was revealed that molasses which have natural, high nutritional values and health beneficial can be produced with the traditional production technique in Erzincan region. It is thought that these research results will contribute to the importance, promotion, appreciation and protection of Erzincan traditional mulberry pekmez.

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Pekmez ve Erik Kullanılarak Üretilen Kefirlerin Bazı Kalite Kriterlerinin Belirlenmesi

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v2i2.86-91.82 ◽

2014 ◽

Vol 2 (2) ◽

pp. 86 ◽

Cited By ~ 3

Author(s):

Tuğba Kök Taş ◽

Erkut İlay ◽

Ayla Öker

Keyword(s):

Antioxidant Activity ◽

Dry Matter ◽

Storage Period ◽

Titratable Acidity ◽

Total Phenolic ◽

Control Group ◽

Phenolic Contents ◽

Colour Parameter ◽

Total Antioxidant ◽

Lactobacillus Spp

The aim of this study is to determine the quality characteristics of kefir by developing different flavours in order to increase its consumption. Plum (10%) and molasses (7.5%) which are rich in phenolic contents are used to produce kefir in different flavours. Chemical analysis (pH, titratable acidity, dry matter and colour), microbial analysis (total microorganism, Lactobacillus spp, Lactococcus spp. and yeast counts), total antioxidant activity (by ORAC method), total amount of phenolic contents and sensorial properties of all kefir samples were carried out at the 1st, 7th and 14th days of storage. Consequently, the results of pH, titratable acidity and dry matter in the kefir samples were determined to change between the values 4.11-4.39; 0.22-0.30 and 11.9-17.02% respectively, during the storage. In the colour analysis, the redness colour parameter of the kefir sample produced using molasses was determined to be higher compared to the other kefir samples. At the first day of storage, the total antioxidant contents of the control group kefir, plum- added kefir and molasses-added kefir samples were determined as 13.30; 16.80 and 17.35 µmol ml-1; and the total phenolic contents as 945.70; 2535.8 and 2357.6 mg ml-1, respectively. Content of total microorganism in kefir samples varied between 8.91-9.80 log kob ml-1during the storage period. Lactobacillus spp. and Lactococcus spp. contents of kefir produced using molasses were determined to have the highest values with 9.11 and 9.91 log kob ml-1, respectively, at the first day. Yeast content of the plum kefir and the molasses kefir samples including sugar was detected to be higher than that of the controlled kefir sample. According to the results of the sensory analysis, the kefir produced with plum was approved the most by the panelists. As a result of this study, two alternative products with quite high total phenolic content and antioxidant activity were developed for consumers.

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The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt

Foods ◽

10.3390/foods10112855 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2855

Author(s):

Nayil Dinkçi ◽

Merve Aktaş ◽

Vildan Akdeniz ◽

Alexandrina Sirbu

Keyword(s):

Antioxidant Activity ◽

Titratable Acidity ◽

Total Phenolic ◽

Food Ingredients ◽

Quality Properties ◽

Functional Additive ◽

Texture Parameters ◽

Fruit Processing ◽

Processing Wastes ◽

Water Holding

There is an increasing interest in applying fruit-processing wastes as functional food ingredients. Hazelnut skin, an interesting and innovative ingredient has recently been evaluated as one of the richest edible sources of polyphenolic compounds. This study aimed to evaluate the use of hazelnut skin as a functional additive in yogurt and to determine the effect of various percentages (2%, 3%, and 4%) of hazelnut skin on the physicochemical, microbiological, rheological, biochemical, and sensorial properties of yogurt. The results showed that the addition of hazelnut skin significantly increased total solids from 16.5% to 17.7% and fat content from 3.45% to 4.60% and decreased titratable acidity by up to 36%. The enrichment with hazelnut skin also improved the viability of yogurt bacteria, water holding capacity (WHC), and antioxidant activity of yogurts. Better results for WHC and antioxidant values were found in yogurt enriched with 4% hazelnut skin. Total phenolic content and Fe2+ chelating activity of yogurts increased with the increasing hazelnut skin ratio. However, yogurts with hazelnut skin had low instrumental texture parameters and apparent viscosity values. On the other hand, acceptable sensorial properties similar to control yogurts increase the consumption potential of yogurts enriched with hazelnut skin.

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Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries

Foods ◽

10.3390/foods10020449 ◽

2021 ◽

Vol 10 (2) ◽

pp. 449

Author(s):

Camilo Gutiérrez-Jara ◽

Cristina Bilbao-Sainz ◽

Tara McHugh ◽

Bor-Sen Chiou ◽

Tina Williams ◽

...

Keyword(s):

Titratable Acidity ◽

Quality Parameters ◽

Solid Content ◽

Postharvest Quality ◽

Soluble Solid Content ◽

Nutritional Values ◽

Quality Properties ◽

Vapor Transfer ◽

Sweet Cherries ◽

Soluble Solid

The cracking of sweet cherries causes significant crop losses. Sweet cherries (cv. Bing) were coated by electro-spraying with an edible nanoemulsion (NE) of alginate and soybean oil with or without a CaCl2 cross-linker to reduce cracking. Coated sweet cherries were stored at 4 °C for 28 d. The barrier and fruit quality properties and nutritional values of the coated cherries were evaluated and compared with those of uncoated sweet cherries. Sweet cherries coated with NE + CaCl2 increased cracking tolerance by 53% and increased firmness. However, coated sweet cherries exhibited a 10% increase in water loss after 28 d due to decreased resistance to water vapor transfer. Coated sweet cherries showed a higher soluble solid content, titratable acidity, antioxidant capacity, and total soluble phenolic content compared with uncoated sweet cherries. Therefore, the use of the NE + CaCl2 coating on sweet cherries can help reduce cracking and maintain their postharvest quality.

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Physicochemical Characterization and Functional Potential of Phaseolus vulgaris L. and Phaseolus coccineus L. Landrace Green Beans

Agronomy ◽

10.3390/agronomy11040803 ◽

2021 ◽

Vol 11 (4) ◽

pp. 803

Author(s):

Elia Nora Aquino-Bolaños ◽

Alma Karina Garzón-García ◽

Jimena Esther Alba-Jiménez ◽

José Luis Chávez-Servia ◽

Araceli Minerva Vera-Guzmán ◽

...

Keyword(s):

Antioxidant Activity ◽

Physicochemical Characterization ◽

Titratable Acidity ◽

Soluble Solids ◽

Total Phenolic ◽

Green Beans ◽

Total Sugars ◽

Total Soluble Solids ◽

Color Parameters

The green bean is an important crop worldwide, because it is rich in protein, dietary fiber, vitamins, and minerals, as well as bioactive compounds that provide it with important functional properties; however, the composition of many landraces is still unknown. The purpose of this project was to characterize Phaselus vulgaris and coccineus L. landrace green beans on pH, titratable acidity, total soluble solids, total sugars, color parameters, total phenols, monomeric anthocyanins, and in vitro antioxidant activity (DPPH and FRAP). Regarding the content of total sugars, differences were registered between both species, as opposed to results observed in total soluble solids. Color parameters showed higher reddish tones for P. vulgaris landraces, though P. coccineus had a higher total phenolic content, especially the reddish landraces, which correlated directly to a higher antioxidant activity by DPPH and FRAP. In the protein content, the species P. vulgaris registered the highest content. These results could contribute to a greater use and even promote the genetic improvement of the outstanding pods that serve as one of the main food products in rural regions for higher benefits.

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SKRINNING FITOKIMIA, UJI AKTIVITAS ANTIOKSIDAN DAN TABIR SURYA PADA TANAMAN JAGUNG (Zea mays L.)

PHARMACON ◽

10.35799/pha.9.2020.29271 ◽

2020 ◽

Vol 9 (2) ◽

pp. 194

Author(s):

David Albert Pangemanan ◽

Edi Suryanto ◽

Paulina V. Y. Yamlean

Keyword(s):

Antioxidant Activity ◽

Zea Mays ◽

Zea Mays L ◽

Total Phenolic ◽

Flavonoid Compounds ◽

A Value ◽

Maximum Protection ◽

Area North ◽

Corn Plants ◽

Corn Kernels

ABSTRACT Corn (Zea Mays L.) is widely developed in Indonesia. Corn kernels showed total phenolic and antioxidant activity. Antioxidants have the potential as photoprotectors, therefore, plants containing phenolic compounds can be used in the prevention of free radicals. For this reason, researcher is interested in further researching the phytochemical screening, antioxidant activity and sunscreen testing from extracts of stems, leaves, hair and leaf wrapping from corn (Zea mays L.). The samples used were corn plants (corn silk, corn leaves, corn stalks and leaf wrapping corn) originating from Kauditan area, North Minahasa. The results of the study showed that the leaf contained saponin and flavonoid compounds, the stem contained alkaloid and saponin compounds, the hair contained alkaloid and flavonoid compounds, and the leaf wrapping only contained alkaloid compounds. The highest to lowest total phenolic content values starting from the stem were 46.93 μg / mL, the leaf wrapping 37.76 μg / mL, the leaf 26.63 μg / mL and hair 14.49 μg / mL. The leaf has the highest antioxidant activity with a value of 72.81% followed by 62.87% stem then wrapping leaf 43.13% and finally hair 29.14%. The SPF value of the stem was included in the ultra protection with a value of 16.117 followed by the leaves included in the maximum protection with an SPF value of 10.902. While the hair with SPF value of 0.6 and wrapping leaf with SPF value of 0.222 are included in the minimum protection. Keywords: Corn (Zea Mays L.), Sunscreen, Antioxidants, Phenol ABSTRAK Jagung (Zea Mays L.) banyak dikembangkan di Indonesia. Biji jagung menunjukkan kadar total fenolik dan aktivitas antioksidan. Antioksidan memiliki potensi sebagai fotoprotektor, oleh karena itu, tanaman yang mengandung senyawa fenolik dapat digunakan dalam pencegahan radikal bebas. Untuk itu peneliti tertarik untuk meneliti lebih lanjut tentang skrining fitokimia, uji aktivitas antioksidan dan tabir surya dari ekstrak batang, daun, rambut, dan daun pembungkus dari jagung (Zea mays L.). Sampel yang digunakan ialah tanaman jagung (rambut jagung, daun jagung, batang jagung dan daun pembungkus jagung) yang berasal dari daerah Kauditan, Minahasa Utara. Hasil dari penelitian menunjukkan daun mengandung senyawa saponin dan flavonoid, batang mengandung senyawa alkaloid dan saponin, rambut mengandung senyawa alkaloid dan flavonoid, dan daun pembungkus hanya mengandung senyawa alkaloid. Nilai kandungan total fenolik yang paling tinggi sampai paling rendah dimulai dari batang sebesar 46.93 μg/mL, daun pembungkus 37.76 μg/mL, daun 26.63 μg/mL dan rambut 14.49 μg/mL. Daun memiliki aktivitas antioksidan yang paling tinggi dengan nilai 72.81% diikuti oleh batang 62.87% kemudian daun pembungkus 43.13% dan yang terakhir adalah rambut 29.14%. Nilai SPF batang termasuk dalam proteksi ultra dengan nilai 16,117 diikuti oleh daun yang termasuk dalam proteksi maksimal dengan nilai SPF 10,902. Sedangkan rambut dengan nilai SPF 0,6 dan daun pembungkus dengan nilai SPF 0,222 termasuk dalam proteksi minimal. Kata Kunci : Jagung (Zea Mays L.), Tabir Surya, Antioksidan, Fenol

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Evaluation of fermented tea (kombucha) quality

Žemės ūkio mokslai ◽

10.6001/zemesukiomokslai.v26i4.4200 ◽

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.

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Physico-Chemical Indices, Iso-alpha-Acid, Phenolic Contents and Antioxidant Activity of Commercial Beers

Journal of Food Research ◽

10.5539/jfr.v2n4p107 ◽

2013 ◽

Vol 2 (4) ◽

pp. 107 ◽

Cited By ~ 2

Author(s):

Antonietta Baiano ◽

Carmela Terracone

Keyword(s):

Antioxidant Activity ◽

Phenolic Content ◽

Principal Component ◽

Titratable Acidity ◽

Great Variability ◽

Total Phenolic ◽

Gluten Free ◽

Phenolic Contents ◽

Physico Chemical ◽

Phenolic Concentration

<p>The effects of brewing style on physicochemical indices, iso-a-acids and antioxidant contents of commercial beers were investigated. A great variability was highlighted for all the considered parameters (sugar and alcohol contents, density, pH, titratable acidity, iso-a-acids, phenolic content, antioxidant activity). The beers having the highest iso-a-acids contents were Guinness Special Export Stout (which also showed the highest phenolic content), Chimay Pères Trappistes Triple, and Greene King IPA whereas the lowest values were detected in Cuveè De Ranke, Heineken Premium Quality Lager, and Riedenburger Brauhaus gluten free. The latter also had the lowest phenolic concentration. The antioxidant activity values strictly correlated with the total phenolic content but not with the iso-?-acid amount. The Principal Component Analysis failed in distinguishing beers based on their declared type/styles. This was a predictable result since the beer styles don’t represent a compositional classification but they are rather used to indicate commercial types.</p>

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Physical-chemical profile and bioactive compounds of water-soluble baru extract (Dipteryx alata Vogel)

Research Society and Development ◽

10.33448/rsd-v9i5.3294 ◽

2020 ◽

Vol 9 (5) ◽

pp. e199953294

Author(s):

Aline Torres da Silva ◽

Felipe Torres da Silva ◽

Jordana dos Santos Alves ◽

Daiane Sousa Peres ◽

Lismaíra Gonçalves Caixeta Garcia ◽

...

Keyword(s):

Bioactive Compounds ◽

Titratable Acidity ◽

Water Soluble ◽

Total Phenolic ◽

Local Market ◽

Soluble Extract ◽

Colour Parameters ◽

Water Soluble Extract ◽

Physical And Chemical ◽

Dipteryx Alata

The objective of this work was to prepare a hydrosoluble base extract of baru nut and to evaluate the physical and chemical stability, as well as the content of bioactive compounds. Three formulations with different proportions of baru:mineral water were prepared: 1:6, 1:8 and 1:10. Baru almonds were purchased from the local market in Rio Verde, GO, Brazil. The extracts were prepared with water, centrifuged, pasteurized, packaged and refrigerated at 5ºC. The pH, titratable acidity, colour parameters, antioxidant activity and total phenolic content of all formulations. Satisfactory levels of the bioactive compounds were found in all the proposed formulations of water soluble extract of baru. The 1:6 formulation presented minor changes throughout the ten days of storage. The processing used in this study was useful for obtaining the water soluble extract of baru.

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Physico-chemical, proximate, mineral and bioactive composition of Garcinia buchananii baker fruit from Uganda and Rwanda

African Journal of Food, Agriculture, Nutrition and Development ◽

10.18697/ajfand.105.19970 ◽

2021 ◽

Vol 21 (105) ◽

pp. 18932-18949

Author(s):

F Omujal ◽

◽

JBL Okullo ◽

C Bigirimana ◽

P Isubikalu ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Dietary Fibre ◽

Titratable Acidity ◽

Fruit Weight ◽

Nutritional Composition ◽

Total Phenolic ◽

Length Width ◽

Garcinia Buchananii ◽

Physical And Chemical

Garcinia buchananii Baker (Family,Cluciaceae/Guttiferae) is an underutilized indigenous fruit tree that produces edible fruits that are used as both food and medicine in tropical Africa. This study evaluated the physical and chemical characteristics of G. buchananii fruits collected from Uganda and Rwanda. Ripe fruits were harvested during their peak seasons in Masaka and Bugesera Districts in Uganda and Rwanda, respectively. The fruits were analyzed for physical characteristics including; fruit weight, fruit size (that is length and width), number of seeds per fruit, seed weight, seed dimensions(length, width and breadth); chemical characteristics (pH and titratable acidity), proximate composition (moisture content, protein, fat, dietary fibre, carbohydrates and energy), mineral composition (K, Na, Ca, Mg, Ca, Fe, Zn, Cu), and bioactive components (total phenolic compounds, flavonoids and anthocyanins; and antioxidant activity). Data were statistically analyzed using a student T-test (p≤0.05). The results indicated that fruit weight and pulp content ranged from 6.3±1.3-9.5±2.8g and 54.1±10.6- 81.1±6.5%, respectively. Titratable acidity of the pulp ranged from 6.1±0.8 to 7.1±0.1 %. Nutritionally, dietary fibre, vitamin C, iron and zinc ranged from 20.0±0.4 -22.6±1.8 g/100g, 32.8±3.2-42.0±3.3 mg/100g, 4.8±0.2 - 6.5±0.8 mg/100g and 1.1±0.0 -2.5±0.1 mg/100g, respectively. The total phenolic compounds and antioxidant activity ranged from 996.7±50.5 - 1147.5±47.4 mg/g GAE (Garlic Acid Equivalent) and 8.0±0.2- 8.4±0.1 mg/100g AAE (Ascorbic Acid Equivalent) as IC50, respectively. There was a significant difference (p≤0.05) in the physical characteristics (weight, length, width and breadth), nutritional composition and bioactive components of the fruit samples of the two countries. Assessment of the nutrients indicated that the pulp was rich in vitamin C, iron, zinc, copper and dietary fibre. The pulp also contained phenolic compounds with antioxidant activity. The seeds had 6-24% crude oil content with palmitic, stearic, oleic and linoleic as major fatty acids. The total unsaturated fatty acids in the seed oil ranged from 58.4-59.5%. Although this finding showed significant differences (P≤0.05) in the physical and chemical of G. buchananii fruit from Uganda and Rwanda, the nutritional composition and bioactive component information has shown the potential of the fruits for processing into high-value nutraceuticals.

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Antioxidant activity of enzyme-assisted extract derived from round kumquat peel (Fortunella japonica)

Can Tho University Journal of Science ◽

10.22144/ctu.jen.2021.032 ◽

2021 ◽

Vol 13 (2) ◽

pp. 69-76

Author(s):

Tam Vo Dinh Le ◽

Dinh Duyen Hai Nguyen

Keyword(s):

Antioxidant Activity ◽

Dry Matter ◽

Cation Radical ◽

Pharmaceutical Products ◽

Extraction Time ◽

Enzyme Treatment ◽

Total Phenolic ◽

Extraction Temperature ◽

Antioxidant Power ◽

Peel Extract

This study intends to apply enzyme-assisted extraction method to determine the antioxidant activity of round kumquat peel extract. Firstly, chemical composition of the kumquat peel was determined. Then, single factor test was employed to evaluate the effects of enzyme treatment conditions (enzyme amount and extraction time, ethanol concentration, material:ethanol ratio, extraction time and extraction temperature) on total phenolic content (TPC) and antioxidant activity of the kumquat peel extract. The result showed that the content of phenolic compounds in the kumquat peel achieved 1.3%. The peel extract exhibited the maximum TPC of 335.96±16.79 milligrams of gallic acid equivalents (mg GAE)/g dry matter, 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) cation radical (ABTS●+) scavenging activity of 1993.26±99.66 μmol Trolox Equivalent (TE)/g dry matter and ferric reducing antioxidant power (FRAP) value of 3202.86±160.14 μmol TE/g dry matter. This extract was obtained under enzyme treatment condition including enzyme content of 9 U/g dry matter, enzyme-treating time of 90 min and the extraction condition comprising of kumquat peel: 96% ethanol ratio of 1:40 (w/v), extraction time of 150 min and temperature of 50°C. The results revealed that the kumquat peel extract could be used as a potential natural antioxidant in food and/or pharmaceutical products.

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