Fizykochemiczna analiza miodów z rejonu Podkarpacia

2020 ◽  
Vol 21 (4) ◽  
Author(s):  
Beata Jasińska ◽  
Katarzyna Tomaka ◽  
Angelika Uram-Dudek ◽  
Katarzyna Paradowska
Keyword(s):  
Total Phenolics ◽  
Antioxidant Properties ◽  
Carotenoid Content ◽  
Dpph Radical ◽  
Total Polyphenols ◽  
Honey Production ◽  
Extract Content ◽  
Dietary Component

Introduction. Honey is a dietary component with exceptional taste and health benefits. It is one of the most frequently counterfeit food products. Aim. The aim of the study was to assess the quality of honey on the basis of selected parameters, their compliance with standards and to determine the antioxidant properties of honey. Material and methods. The experimental material consisted of 22 samples of four types of honey: rapeseed, acacia, honeydew and multiflorous honey. The tests included the determination of water and extract content, the amount of free acids (acidity). The electrical conductivity was measured and the content of: total phenolics (TP), carotenoids (TC), and sucrose was determined. The antioxidant activity was determined spectrophotometrically using the DPPH radical and the FRAP method. Results. The total polyphenols content ranges from 0.2 mg to about 1.2 mg in 1 g of honey, carotenoid content between 4.34 to 5.26 mg/kg, in two cases, the moisture content exceeded the required value, all honeys are appropriate conductivity (except for honeydew), acidity and sucrose content. Research on the antioxidant properties of various honey varieties (DPPH and FRAP) showed the advantage of honeydew honey over other varieties. Conclusions. Most of the tested honey met the requirements of the standards. Possible deviations were minor. It can be noticed that honeys of one variety of different origin have different parameters – which proves the influence of many factors on the honey production process.

scholarly journals Antioxidant activity of Dianthus chinensis flowers processed by ionizing radiation

2019 ◽  
Vol 7 (2A) ◽  
Author(s):  
Amanda Cristina Ramos Koike
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Bioactive Components ◽  
Irradiation Treatment ◽  
Dpph Scavenging Activity ◽  
Dpph Scavenging ◽  
Β Carotene

The edible flowers are increasingly used in culinary preparations, which require new approaches to improve their conservation and safety. Irradiation treatment is safe and an effective alternative for food conservation. Indeed, it can also guarantee food quality, increasing shelf-life and disinfestation of it. This technology gives us a versatile way to get good quality food, reducing post-harvest losses. Dianthus chinensis flowers, popularly known as Chinese pink, are widely used in culinary preparations, being also acknowledged for their bioactive components and antioxidant properties. The purpose of this study was to evaluate the antioxidant activity of D. chinensis flowers submitted to electron beam and gamma irradiation at 0, 0.5, 0.8 and 1 kGy. The antioxidant properties were evaluated through 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, reducing power and β-carotene bleaching inhibition assays. Total phenolics were also determined by the Folin-Ciocalteu assay. The antioxidant activity was higher for irradiated samples, especially those treated with 0.8 and 1 kGy, independently of the radiation source, which showed the highest capacity to inhibit β-carotene bleaching. Accordingly, the applied irradiation treatments seemed to represent feasible technology to preserve the quality of edible flower petals, being able to improve the antioxidant activity

scholarly journals Comparative Study of the Effect of Piper nigrum (White and Black) and Piper guineense on Lipids Quality of Groundnuts Pudding

2020 ◽  
pp. 8-20
Author(s):  
Hermann Arantes Kohole Foffe ◽  
Gires Boungo Teboukeu ◽  
Fabrice Djikeng Tonfack ◽  
Cyrille Serge Houketchang Ndomou ◽  
Macaire Hilaire Womeni
Keyword(s):  
Antioxidant Properties ◽  
Research Unit ◽  
Oxidation Products ◽  
Piper Nigrum ◽  
Total Phenolic ◽  
Total Oxidation ◽  
Piper Guineense ◽  
Peroxide Values

This study investigates the effect of white and black Piper nigrum and Piper guineense on lipids quality of oil extracted from groundnuts pudding. This work was carried in the Research Unit of Biochemistry, Medicinal plants, Food Sciences, and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Cameroon, between January 2018 and December 2019. The antioxidant activity of these spices was determined. Cooking by steaming of groundnuts (Arachis hypogaea) pudding was carried out using groundnuts paste with 0 g, 0.5 g, 1 g, 2 g and 4 g of spices and 30 ml of warm water respectively. Oils were extracted from the prepared groundnuts pudding using a mixture of chloroform and methanol. The lipid quality of oil samples was studied by the determination of the peroxide, P-anisidine, total oxidation, thiobarbituric and iodine values. Results revealed that these spices possess non negligible antioxidant properties. Black Piper nigrum (BPN) presented the highest total phenolic (TPC: 85.00 mg GAE/g) and flavonoids (FC: 271.94 mg CE/g) contents. The lowest TPC and FC was observed with the aqueous extract white Piper nigrum (WPN: 52.38 mg GAE/g and 113.32 mg CE/g respectively). The use of these spices in groundnuts pudding preparation contributed to limit the formation of primary and secondary oxidation products of groundnuts pudding oil. It was also observed that white Piper nigrum (WPN) better preserve lipids quality of oils at all concentrations because oil extracted from pudding cooked with 0.5 g, 1 g, 2 g and 4 g presented peroxide values lower than 10 meqO2/kg (2.81 meqO2/kg, 2.99 meqO2/kg, 3.28 meqO2/kg and 5.46 meqO2/kg respectively). In summary these spices especially white Piper nigrum can be used to preserve lipids oxidation during cooking by steaming of groundnuts pudding.

Increasing Protease Activities and Antioxidant Properties of Koji for Soy Sauce Brewing by Adding a Medicinal Herb Rhodiola rosea

2016 ◽  
Vol 12 (3) ◽  
pp. 247-256 ◽  
Author(s):  
Lei Xue-jun ◽  
Wu Zheng-yun ◽  
Cui Chao-yi ◽  
Yang Jun ◽  
Zhang Wen-xue
Keyword(s):  
Total Phenolics ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Soy Sauce ◽  
Rhodiola Rosea ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Nitrogen Contents ◽  
Dpph Radical Scavenging

Abstract Koji preparation is the key step in soy sauce brewing. In this study, 21 medicinal herbs were tested for their abilities in enhancing the protease activities of soy sauce koji. Among these herbs Rhodiola rosea was found to be the most efficient in increasing protease activities. Kinetic analyses revealed that R. rosea addition not only promoted microbe growth and increase the activities of neutral and acid proteases (by 29.8% and 13.4%, respectively) but also elevated α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging activity and total phenolics and flavonoids (by 9.5%, 47.1% and 14.1%, respectively); the formations of proteases and antioxidant properties depend largely on microbe growth; and the promotion effects of R. rosea addition were mainly displayed in later stage of fermentation. Using the R. rosea koji for soy sauce production resulted in 8.9%, 19.1%, 6.6%, 23% and 102% higher of total and amino-type nitrogen contents, protein utilization, total phenolics and flavonoids, respectively.

scholarly journals Suitable extraction conditions for determination of total anti-oxidant capacity and phenolic compounds in Ruspolia differens Serville

2020 ◽  
pp. 1-10
Author(s):  
G. Ssepuuya ◽  
J. Kagulire ◽  
J. Katongole ◽  
D. Kabbo ◽  
J. Claes ◽  
...  
Keyword(s):  
Total Phenolics ◽  
Total Flavonoids ◽  
Active Components ◽  
Active Compounds ◽  
Solvent Type ◽  
Anti Oxidant ◽  
Removal Of Fat ◽  
Acetone Extracts

Recent research on edible insects’ composition has placed more emphasis on the quantity and quality of macro- and micro- nutrients and less emphasis on their bio-active components. This study aimed at assessing the effect of four factors, namely: defatting, solvent type (ethanol, methanol and acetone), solvent concentration (50, 75 and 100%) and extraction time (15, 30, 45 and 60 minutes) on the extraction efficiency, the total anti-oxidant activity and the amount of total phenolics and total flavonoids of Ruspolia differens. It was not known if the removal of fat (defatting) would influence the total anti-oxidant activity, and the distribution of anti-oxidant compounds in the R. differens matrix. Non-defatting use of acetone and sonication for 60 minutes are associated with high anti-oxidant activity and high amounts of bio-active compounds extracted. Aqueous acetone (50%) extracts had the highest average anti-oxidant activity (87.00±2.59% RSA) while 100% acetone extracts had the highest average total phenolics (11.14±0.18 GAE/g) and average total flavonoids (3.02±0.21 QE/g) content, indicating the presence of other, possibly highly polar, bio-active compounds in R. differens.

Characterization of the quality of novel rye-buckwheat ginger cakes by chemical markers and antioxidant capacity

2016 ◽  
Vol 70 (3) ◽  
Author(s):  
Małgorzata Przygodzka ◽  
Henryk Zieliński
Keyword(s):  
Maillard Reaction ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Chemical Markers ◽  
Reaction Products ◽  
Daily Consumption ◽  
Fluorescent Compounds ◽  
Buckwheat Flour

AbstractThe total phenolics and flavonoids, rutin, early, advanced and finalMaillard reaction products, and antioxidative capacity determined against 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate) radical cation and superoxide anion radicals were used for the characterization of the quality of novel rye-buckwheat ginger cakes enriched with rutin (quercetin rutinoside). The cakes were prepared substituting 30 % of rye flour by light buckwheat flour or flour from roasted buckwheat dehulled grains and employing a dough fermentation-like incubation step. Enrichment of ginger cakes with rutin showed protective effect on lysine blockage, improved antioxidant properties, inhibited the formation of furosine and free fluorescent compounds thus stimulating the Maillard reaction progress towards melanoidin formation. The loss of the nutritional quality of cakes enriched with rutin was related to the formation of fluorescent compounds linked to protein and carboxymethyllysine at an advanced stage of the Maillard reaction. It can be concluded that free fluorescence intermediatory compounds, carboxymethyllysine and browning are the best chemical markers for the characterization of the quality of this novel type of ginger cakes. This study also indicates that rye-buckwheat ginger cakes enriched with rutin can be recommended for wider consumption since daily consumption of 250 g of these cakes may have a prophylactic or therapeutic effect corresponding to typical pharmacological drugs with rutin as the active component.

scholarly journals EVALUATION OF ANTIOXIDANT AND ANTIFUNGAL PROPERTIES OF PALU SHALLOT (Allium ascalonicum L VAR. Aggregatum)

2021 ◽  
Vol 9 (Spl-2-ICOPMES_2020) ◽  
pp. S215-S221
Author(s):  
Muhammad Sulaiman Zubair ◽  
◽  
Agustinus Widodo ◽  
Mira Fatmasari ◽  
Febriana De’e ◽  
...  
Keyword(s):  
High Performance ◽  
Total Phenolics ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Ethanolic Extract ◽  
Total Flavonoids ◽  
Total Flavonoids Content ◽  
Quercetin Concentration

Shallot is one of the typical plants at Palu, Central Sulawesi, Indonesia, famous by local people as fried Shallot. It is used as a cooking spice and traditional medicine for treating various diseases. This study was carried out to assess the phytochemical constituent including total phenolics, total flavonoids, and quercetin content of the Palu shallot (Allium ascalonicum L var. aggregatum), and to determine the antifungal and antioxidant properties of this plant ethanolic extract. Total phenolics/ flavonoids and quercetin concentration were determined by spectrophotometry UV-Vis and Reverse Phase - High-Performance Liquid Chromatography (RP-HPLC) methods. Antifungal activity and antioxidant capacity of the ethanolic extract was assayed by using diffusion agar and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. Results of the study revealed that the total flavonoids content of the ethanolic extract was 0.3634 ± 0.018 mg QE/100 mg while total phenolics content was 0.4834 ± 0.003 mg GAE/100 mg. Meanwhile, the quercetin content was 65.46±0.0002 mg/kg. Further, ethanolic extract of Palu shallot also showed the radical scavenging activity with IC50 of 0.1398 mg/mL and growth inhibition on Candida albicans with inhibitory zone diameter range from 7.57 to 16.51 mm. This study confirms the high quality of Palu shallot as it has high total flavonoids, represented by the high quercetin concentration, and it is proposed to be a source for an antioxidant and antifungal medicinal herb.

scholarly journals Influence of plant-derived raw materials on the antioxidant properties of low-sugar cherry jams

2018 ◽  
Vol 114 (1) ◽  
pp. 73-86
Author(s):  
Anna Banaś ◽  
Anna Korus
Keyword(s):  
Caffeic Acid ◽  
Storage Temperature ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Total Polyphenols ◽  
Daily Diet ◽  
Total Anthocyanins ◽  
Japanese Quince ◽  
Flax Seeds

Fruits are a good source of bioactive compounds exhibiting pro-health properties. The objective of the study was to evaluate the effect of adding chokeberry, elderberry, Japanese quince, flax seeds and wheat germs on the antioxidant properties of low-sugar cherry jams stored at refrigeration (10 ºC) or room temperature (20 ºC) for 12 months. The highest levels of total polyphenols (3.036 g/kg), total flavonoids (1.372 g/kg) and total anthocyanins (0.902 g/kg) were recorded in the cherry jam with 15 % chokeberry fruit added, immediately after its production. In the cherry jams studied, the following polyphenols were identified: p-cumaric acid, ferulic acid, caffeic acid, rutin and (+)- catechin. In the jam without plant ingredients the dominant polyphenols were (+)-catechin (0.023 g/kg) and caffeic acid (0.019 g/kg). The content of vitamin C was the highest (0.085 g/kg) in the jam with Japanese quince added. The level of antioxidant activity (ABTS·+, DPPH· and FRAP) was the highest in the cherry jam with 15 % added chokeberry fruit. Both the longer time of storage and higher storage temperature resulted in a decrease in the value of all the parameters analyzed. Enriching cherry jams with pro-health ingredients improved the quality of the final product. These products are a valuable source of antioxidants in daily diet.

Antioxidant and anti-hemolytic activities of different parts (leaves, stems and heart) of the artichoke (Cynara scolymus L) cooked with different methods in west Algeria

2021 ◽  
Vol 11 (5) ◽  
pp. 557-565
Author(s):  
Lineda Bekkouche ◽  
Ouafa Abba ◽  
Nawal Dida ◽  
Djamil Krouf ◽  
Farida Boukortt
Keyword(s):  
Human Erythrocyte ◽  
Cooking Methods ◽  
Dpph Radical ◽  
Total Polyphenols ◽  
Cynara Scolymus ◽  
Anti Oxidant ◽  
Different Parts ◽  
West Algeria

This study was undertaken to estimate antioxidant and anti-hemolytic activi-ties of different parts (leaves, stem and heart) of the artichoke (Cynara scoly-mus L) cooked with different methods. The leaves, stems and hearts were used either raw or cooked according to four cooking methods: evaporated, boiled, oven-baked and sautéed. On the different extracts prepared from artichoke parts (raw or cooked), total polyphenols and flavonoids contents, anti-oxidant and anti-hemolytic activities were evaluated. According to the four cooking methods, the polyphenol and flavonoids contents of baked leaves were the highest. Polyphenol contents were higher in boiled stems while flavonoids contents were elevated in evaporated stems. Evaporated and boiled hearts exhibited the best polyphenols and flavonoids contents. The three parts of the artichoke had a scavenger effect against the DPPH radical and baked leaves showed the higher activity compared to raw leaves. The evaporated, sautéed and boiled cooking modes indicated reduced H2O2 entrapment activity by 41%, 42% and 37%, respectively compared to raw artichoke. In addition, cooked hearts had reduced H2O2 trapping activity compared to the raw heart. Compared to raw products, NO trapping activity increased in sautéed leaves and hearts while this activity was smaller in boiled leaves, stems and hearts. Boiled and sautéed leaves increased the percentage of inhibition of hemolysis of human erythrocyte by 68% and 65%, respectively, compared to raw leaves. The present results demonstrated that common cooking methods applied to artichoke have increased the nutrition-al quality of this vegetable and that effect depends upon the vegetable part.

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