scholarly journals Ocimum basilicum L. Bitkisinde Rosmarinik Asit ve Antioksidan Bileşenler İçin Yeşil Ekstraksiyon Koşullarının Deneysel Tasarımı ve Çok Yanıtlı Optimizasyonu

2021 ◽  
Vol 9 (9) ◽  
pp. 1720-1730
Author(s):  
Nilüfer Vural ◽  
Özlem Yalçınçıray ◽  
Özge Algan Çavuldak
Keyword(s):  
Desirability Function ◽  
Total Phenolic ◽  
Phenolic Substance ◽  
Optimum Conditions ◽  
Solid Ratio ◽  
Complex Processes ◽  
Total Antioxidant ◽  
Response Optimization ◽  
Polyphenolic Profile ◽  
The Mathematical Model

The main purpose of this study is to develop and optimize a method based on the hydroalcoholic solvent extraction of rosmarinic acid (RA) which is an important active component in the polyphenolic profile of the plant and, stands out with its antioxidant, antibacterial, and antiviral properties, and other antioxidant components. Soft computing-based chemometric studies are needed to model and optimize complex processes such as extraction. In this study, the extraction conditions of bioactive RA from Ocimum bacilicum L., a valuable medicinal aromatic plant source, with green and simple technique, were modeled and optimized using chemometric methods. Additionally, it was also aimed to evaluate the potential of RA in O. basilicum with the amount of Total phenolic substance (TFM) and Total antioxidant activity (TAA). In the study, RSM-CCD/small factorial design was used, multi-response optimization was solved with the help of Pareto solutions, and the Desirability function was used to determine the optimum input variable values. As a result, optimum conditions of O. basilicum L. extraction, 47.7% EtOH concentration, 30.0 °C temperature, 77.6 min extraction time, and 10 mL/g solvent/solid ratio were found. Experimental results obtained under optimum conditions were 171.46±1.87 mg GAE/g, 4.76±0.32 mg Trolox/mL, and 8.93±0.65 mg/g for TPC, TAA and RA, respectively. The predicted results from the mathematical model were (172.26 mg GAE/g), (4.13 mg Trolox/mL) and (8.89 mg/g), respectively.

scholarly journals Investigation of nutritional and functional properties of extruded corn snacks with bran addition

2021 ◽  
Vol 7 (2) ◽  
pp. 103-119
Author(s):  
Nazlı Şahin ◽  
Nermin Bilgiçli ◽  
Abdulvahit Sayaslan
Keyword(s):  
Physical Properties ◽  
Functional Properties ◽  
Corn Starch ◽  
Experimental Studies ◽  
Total Phenolic ◽  
Phenolic Substance ◽  
Snack Foods ◽  
Extruded Snacks ◽  
Total Antioxidant ◽  
Corn Snacks

Corn snacks are commonly produced and consumed snack foods. The nutritional and functional properties of extruded snacks that were produced using corn semolina are rather poor. In this study, the effects of wheat bran addition to extruded corn snack formulation were investigated. For this purpose, the extrusion conditions were first optimized using Central Composite Design - Response Surface Methodology (CCD-RSM), based on the physical properties of the products (hardness, crispness, brittleness, expansion rate, apparent density and porosity). Upon optimization, the best extruded snack production conditions were determined (moisture content of the mixture 14%, die temperature 120°C, bran: corn semolina ratio 10%, corn starch: bran + corn semolina ratio 10%) and the results were verified via experimental studies. Then, the bran ratio of the mixture was gradually increased from 10% to 22% and 5 different extruded snacks with varying bran contents (10%, 13%, 16%, 19% and 22% bran) were produced . Chemical composition (moisture, protein, fat and ash) and nutritional properties (phytic acid, dietary fiber, total phenolic substance and total antioxidant capacity) of the extruded corn snacks with bran additions (ECSwBA) were determined. The addition of bran at the optimized rate (%10) positively affected the physical properties of extruded corn snacks. Further increase in the bran addition partially weakened the physical properties of corn snacks. However, as the bran addition ratio increased, the nutritional and functional properties of the extruded corn snacks increased significantly.

scholarly journals Farklı Maviyemiş Çeşitlerinden (Vaccinum Sp.) Üretilen Reçel ve Marmelatın Bazı Özelliklerinin Belirlenmesi

2021 ◽  
Vol 9 (5) ◽  
pp. 937-945
Author(s):  
Emine Kübra Güzel ◽  
Cemal Kaya ◽  
Esra Esin Yücel ◽  
Mustafa Bayram
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Storage Period ◽  
Total Phenolic ◽  
Phenolic Substance ◽  
Total Anthocyanin ◽  
Total Antioxidant ◽  
Total Anthocyanins ◽  
Phenolics Content ◽  
Polymeric Color

In this study, seasonal fruits belonging to two different varieties of Blueberry (Brigitta and Darrow) grown in Turkey were processed into jam and marmalade in order to ensure their availability throughout the year. It is aimed to examine the changes in the phytochemical properties of the obtained products during the storage period, such as total phenolic substance, total anthocyanin and antioxidant capacity, which are extremely important in terms of nutrition and health. Total phenolics content (TPC), total antioxidant capacity (TEAC and FRAP), total anthocyanins (TA), polymeric color (PC) and hydroxymethylfurfural (HMF) analyses were performed in fresh currant fruits at the beginning of the storage. Also, the same analyses were carried out on jams and marmalades at the end of 6-month storage period. During storage, the amount of total phenolic compounds, TEAC value, FRAP value and amount of anthocyanin values for jam and marmelade samples varied between respectively are 178.68-518.45 μg GAE/g; 1.16-11.60 μmol TE/g; 1.83-10.33 μmol TE/g; 7.35-298.22 µg cy-3 glu/g. Darrow blueberry samples had the highest values in the all types of blueberry jam and marmelade during storage. At the end of 6 months of storage period, it was observed to jam and marmalade samples of Darrow variety had the highest increase (124% and 73%) in terms of polymeric color value, on the other hand jam and marmalade samples of Brigitta variety had the highest increase (65% and 87%) in terms of HMF value.

scholarly journals Biochemical properties of some medicinal plants used as dye plants

2021 ◽  
Vol 4 (2) ◽  
pp. 56-61
Author(s):  
Saban Kordali ◽  
◽  
Ayse Usanmaz Bozhûyûk ◽  
Adem Gunes ◽  
Erman Beyzi ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Organic Acid ◽  
Antioxidant Enzyme ◽  
Biochemical Properties ◽  
Climatic Conditions ◽  
Antioxidant Enzyme Activity ◽  
Total Phenolic ◽  
Phenolic Substance ◽  
Total Antioxidant ◽  
Made In

The biochemical contents of plants may vary depending on soil and climatic conditions. Under unsuitable conditions, the resistance mechanismof plants is determined by the biochemical properties of the plants. For this reason, it is of great importance to determine thebiochemical contents of some plants that are naturally grown and generally used as dye plants. For this purpose, Salix albaL., Verbascum thapsusL., Urtica dioicaL., Digitalis lanataEhrh, Galium aparineL., Lythrum salicariaL., Hypericum perforatumL., Hypericum scabrumL., Quercus roburL. subsp. robur, Glycyrrhiza glabraL. plants were collected. Antioxidant enzyme activity, hormone, organic acid, total phenolic substance and some other biochemical analyzes were made in these plant samples. As a result of the study, depending on the plant varieties, total antioxidant, total phenolic content and organic acid levels showed significant differences. According to the results of this study, Verbascum thapsusL. plant had high antioxidant enzyme activity, while Digitalis lanataEhrh. plant was found to be higher in terms of hormone and total organic acid content. The highest amount of carotenoid, abscisic acid and hydrogen peroxide were determined in Urtica dioica L. plant. Different results were obtained in other plant varieties, and it was observed that a different biochemical content was more effective in each plant. For this reason, it has been determined that the biochemical contents of these plants, which have different uses. The usage area of this plant should be created after the main active ingredient is determined.

EXTRACTION OPTIMIZATION AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS FROM AVOCADO PEEL

2019 ◽  
pp. 49-59
Author(s):  
Nu Linh Giang Ton ◽  
Thi Hoai Nguyen ◽  
Quoc Hung Vo
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Total Antioxidant

Avocado peel has been considered as a potential source of natural antioxidants in which phenolics are among the most important compounds. Therefore, this study aims to optimize the extraction process of phenolics using response surface methodology and evaluate the corresponding antioxidant activity. From the quadratic model, the optimal condition was determined including the ethanol concentration 54.55% (v/v), the solvent/solute ratio 71.82/1 (mL/g), temperature 53.03 oC and extraction time 99.09 min. The total phenolic content and the total antioxidant capacity at this condition with minor modifications were 26,74 ± 0,04 (mg GAE/g DW) and 188.06 ± 1.41 (mg AAE/g DW), respectively. The significant correlation between total phenolic content and total antioxidant capacity was also confirmed. Key words: response surface methodology, central composite rotatable design, total phenolic content, total antioxidant capacity, avocado peel

scholarly journals Phytochemical Analysis, Antioxidant and Anticancer Potential of Sideritis niveotomentosa: Endemic Wild Species of Turkey

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2420
Author(s):  
Ela Nur Şimşek Şimşek Sezer ◽  
Tuna Uysal
Keyword(s):  
Cell Lines ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Phytochemical Analysis ◽  
Expression Levels ◽  
Phenolic Contents ◽  
Scavenging Effect ◽  
Methanolic Extracts ◽  
Total Antioxidant

Sideritis niveotomentosa Hub. -Mor. is a local endemic species belonging to the Lamiaceae family. In this study, GC/MS analysis, total antioxidant capacity and anticancer effects of different extracts obtained from S. niveotomentosa were investigated comparatively. Total phenolic contents of extracts were determined by the Folin–Ciocalteu method, total flavonoid contents by aluminum chloride method, and also the free radical scavenging activities of the extracts by DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) assay. The cytotoxic effect of the extracts was studied via MTT (3-(4,5-Dimethylthiazol-2-yl)-2,5-Diphenyltetrazolium Bromide) assay on DLD1, HL60 and ARH77 cell lines. Pro-apoptotic gene expression levels were also tested in the most sensitive cell line ARH77 by Real-Time PCR. The expression levels of 4 pro-apoptotic genes, APAF, BAX, CASP3, and HRK were found to be upregulated in ARH77 cells that were treated extracts. Results showed that methanolic extracts contain more phenolic content than acetone extracts, consistent with DPPH results. As a result, Sideritis niveotomentosa extracts, especially methanolic extracts, are rich in phenolic content and have a strong radical scavenging effect. In addition, the extracts showed selective effects on cell lines. This study is pioneering in terms of future studies, and the findings provide hope for future experimentation.

Impacts of pulsed electric field and heat treatment on quality and sensory properties and microbial inactivation of pomegranate juice

2017 ◽  
Vol 23 (8) ◽  
pp. 668-680 ◽  
Author(s):  
Gulsun A Evrendilek
Keyword(s):  
Ascorbic Acid ◽  
Acid Concentration ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Pomegranate Juice ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Linear Regression Models ◽  
Ascorbic Acid Concentration ◽  
Total Antioxidant

Synergistic effects of pulsed electric field+mild heat on quality properties of pomegranate juice were modeled using the best-fit multiple (non-) linear regression models with inactivation kinetics parameters of Escherichia coli O157:H7 and Staphylococcus aureus. No significant difference was detected between the control and the treated samples in terms of pH; °Brix; total antioxidant capacity; total monomeric anthocyanin content; total ascorbic acid concentration; and the sensory properties of flavor, taste, aftertaste, and overall acceptance ( p > 0.05). An exposure of 65.3 J and 40 ℃ caused an increase on conductivity; titratable acidity; L*, a*, and b* values; and a decrease of browning index, total phenolic content, total antioxidant capacity, total monomeric anthocyanin content, total ascorbic acid concentration, and in the sensory properties of color and sourness in pomegranate juice. The goodness-of-fit for the best-fit multiple (non-) linear regression models in descending order belonged to E. coli O157:H7 (92.98%), S. aureus (84.06%), color a* (83.9%), titratable acidity (81.3%), color L* (78.5%), color b* (78.3%), conductivity (74.8%), total phenolic content (74.1%), and total ascorbic acid concentration (64.74%), respectively. De and ze values for E. coli O157:H7 and S. aureus ranged from 105.64 to 1093.25 and from 79.18 to 1057.73 µs with 27.39 and 30.80 J, consequently.

Variation in Postharvest Quality Attributes of Fresh Cowpea (Vigna unguiculata L.) Beans Harvested from Different Crop Mulching Regime

2021 ◽  
Author(s):  
Pankaj Kumar Kannaujia ◽  
Sakharam Kale ◽  
Ajinath Dukare ◽  
Vijay Singh Meena ◽  
Prerna Nath ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Quality Parameters ◽  
Postharvest Quality ◽  
Total Phenolic ◽  
Organic Mulch ◽  
Agronomic Practices ◽  
Total Antioxidant ◽  
Wheat Straw Mulch ◽  
Physiological And Biochemical

Background: Present study, aimed to assess effect of organic and inorganic crop mulching on physical, physiological and biochemical quality of fresh cowpea beans.Methods: Cowpea (cv. Kashi Kanchan bush-type) was grown during two consecutive seasons from April 2018 to July 2019 under four different mulching treatments. Mulching treatments included no mulch; wheat straw mulch (organic mulch); black mulch and silver mulch. Black and silver mulches were made of 25 microns LDPE sheet. Cowpea was grown as per standard agronomic practices and physical, biochemical and postharvest quality parameters of beans were evaluated.Result: Results indicated that bean length (28.7cm) was highest under silver mulch whereas bean thickness (9.10mm), width (9.29mm) and 100 bean weight (1094.5g) were highest under organic mulch. Likewise, protein content (28.63%), total phenolic content (17.0µg GAE/100g) and total antioxidant activity (46.84µmol trolox equiv./100g) were found highest in beans produced under organic mulch. Overall results demonstrated that crop mulching could be used for enhancing the antioxidants, phenolic content of cowpea beans.

scholarly journals Study of the shelf-life of a mixed araça (Psidium guineensis Sw.) and marolo (Annona crassiflora Mart.) jam

2012 ◽  
Vol 32 (2) ◽  
pp. 334-343 ◽  
Author(s):  
Clarissa Damiani ◽  
Eduardo Ramirez Asquieri ◽  
Moacir Evandro Lage ◽  
Rodrigo Almeida de Oliveira ◽  
Flavio Alves da Silva ◽  
...  
Keyword(s):  
Soluble Sugar ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Total Soluble Sugar ◽  
Brazilian Legislation ◽  
Total Antioxidant ◽  
Microbiological Parameters ◽  
Annona Crassiflora ◽  
Total Antioxidant Potential

The objective of this study was to add value to araça and marolo fruits by developing jams and verifying changes in their physical, chemical, and microbiological parameters during storage. The analyses were carried out every 2 months. From the results, it was shown that the levels of moisture (35.89 - 26.34%), lipids (0.43 - 0.27%), sucrose (30.62 - 28.98%), total pectin (0.83 - 0.50%), soluble pectin (0.52 - 0.38%), total phenolic compounds (180.31 - 135.52 mg.GAE 100 g-1), and organic acids (401.1 - 68.5 µg.g-1 citric acid) decreased during storage. However, the levels of protein (0.83 - 0.95%), carbohydrate (62.52 - 72.5%, calories (257,11 - 295,931 kcal), fiber (0.72 - 1.4%), total soluble sugar (62.52 - 70.44%), reducing sugar (32.05 - 41.41%), soluble solids (68.4 - 72.18 °Brix), consistency (0.33 - 0.44 N), total antioxidant potential (11.3 - 22.63%), and color (a* 7.56 - 9.49, and b* 8.63 - 10.49) increased during 1-year storage. The quality of the fruit jams studied was in accordance with the microbiological standards established by the Brazilian legislation. It was concluded that the mixed araça and marolo jam can be stored for 1 year without the addition of additives.

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