scholarly journals Effect of cooking methods on nutritional composition and antioxidant properties of lotus (Nelumbo nucifera) rhizome

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1207-1216
Author(s):  
S.Y. Chen ◽  
Tengku Rozaina T.M.
Keyword(s):  
Vitamin C ◽  
Crude Protein ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Deep Frying ◽  
Flavonoid Content ◽  
Crude Fibre

Lotus (Nelumbo nucifera) rhizome possessed abundant nutrients such as vitamin C, minerals and antioxidants. The consumption of lotus rhizome is limited in Malaysia due to limited information on its nutritional values. Cooking or heat treatment may cause nutritional changes in the food, however, there is a lack of study on the effect of cooking methods on nutritional contents of lotus rhizome. In this study, the effects of cooking methods (steaming, boiling and deep-frying) on nutritional composition (proximate, vitamin C and minerals) and antioxidant properties (total phenolic content, total flavonoid content, DPPH and ABTS scavenging activity) of lotus rhizome were investigated. Results showed that boiling significantly increased moisture and crude fibre but decreased ash, crude fat and crude protein contents of lotus rhizome. Meanwhile, deep frying significantly reduced moisture and increased ash, crude fat, crude protein, crude fibre and carbohydrate contents of lotus rhizome. Steaming induced no significant changes in moisture, crude protein, crude fat, crude fibre, carbohydrate, vitamin C and mineral (potassium, zinc and copper) contents when compared to the raw lotus rhizome. Boiling significantly reduced the amount of vitamin C while deep frying caused a significant reduction in total phenolic content, total flavonoid content and antioxidant activity for both ABTS and DPPH assays of lotus rhizome. In conclusion, steaming would be the best cooking methods for lotus rhizome while deep frying is not recommended to retain the nutritional composition and antioxidant properties of lotus rhizome.

scholarly journals Proximate Nutrient Composition and Antioxidant Properties of Pleurotus sapidus 969 Cultivated on Agave sisalana Saline Solid Waste

2019 ◽  
pp. 1-13
Author(s):  
Mutemi Muthangya ◽  
Mzee J. Amana ◽  
Suhaila O. Hashim ◽  
Anthony M. Mshandete ◽  
Amelia K. Kivaisi
Keyword(s):  
Crude Protein ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Nutritional Composition ◽  
Mixed Substrates ◽  
Crude Fibre ◽  
Nutritional Qualities ◽  
Pleurotus Sapidus ◽  
Agave Sisalana ◽  
Β Carotene

Effects of pure and mixed substrates of sisal waste, grass (Panicum coloratum) and a combination of the two substrates at 50:50 (w/w) on nutritional composition, minerals and antioxidant potential of sun-dried Pleurotus sapidus 969 were investigated in the present study. To determine the proximate chemical composition and antioxidant properties of the samples, standard analytical procedures were employed. Moisture content, crude protein and crude fibre ranged between 11.09-12.80%, 6.4-6.6% and 18.3-30.5%, respectively. Macro elements Ca, Mg, Na, K, and P were also found in substantial amounts with K being present in an exceedingly higher amount (541.3-657.1 mg/100g) than the other macro minerals. The samples from the three substrates contained antioxidant β-carotene (4.6-6.0 mg/100g), lycopene (4.9-5.1mg/100g), Vitamin C (5.2-5.6 mg/100g), phenols (361.0-859.0 mg of GA/g) and flavanoids (33.5-64.0 mg RE/g).Mushroom harvested from mixed substrates contained better nutritional qualities than the pure substrate, although the phenolic content in mushrooms cultivated on sisal substrate was higher. The results further showed that, all the extracts exhibited scavenging ability and metal chelating activity. The findings showed that Pleurotus sapidus 969 is rich in nutrients, macro minerals as well as natural antioxidant which could be explored for pharmaceutical applications.

scholarly journals Determination of Nutritional Composition of Ackee’s Apple Blighia sapida and Monkey Kola Cola millenii

2020 ◽  
pp. 127-136
Author(s):  
Oyetade Joshua Akinropo ◽  
Bello Lukman Abidemi ◽  
Adesiyan Blessing Adedayo
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Crude Protein ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
The Other ◽  
Mineral Analysis ◽  
Crude Fibre ◽  
Fruit Samples

The proximate analysis of the fruit sample that homogenously sampled from the wild was taken and quartered to get appreciable weight fit for analysis. Due to it perishable nature the quartered sample for each of the fruit was stored in an air tight container and kept in the refrigerator at a temperature of about 4°C. For the determination of the nutritional composition, parameters which include their proximate, minerals, and vitamin C were quantitatively determined while the anti-nutrient composition were qualitatively and quantitatively analyzed. Compared to ackee’s apple, monkey cola was found to consist of 64.41% moisture content, 1.69% ash, 10.21% crude fibre, 1.25% crude fat, 4.44% crude fibre, 18.06% carbohydrates while ackee’s apple consist of 73.21% moisture, 1.49% ash, 9.38 % crude protein, 13.98% crude fat, 2.08% crude fibre, 0.86% carbohydrates and 4.45% of vitamin C. The mineral analysis for both samples was quantitatively determined using Atomic Absorption spectrophotometer (AAS). The minerals determined for ackee’s apple and monkey cola were magnesium which was 1391.65 ppm, calcium 628.23 ppm, sodium 506.96 ppm, potassium 3976.14 ppm, iron 1.0 ppm, copper 5.00, zinc 4.00, cobalt 3.0 and phosphorus 2616.90 ppm the iron however, was not detected. Ackee’s apple on the other hand, consist of magnesium 498.01 ppm, calcium 478.56 ppm, sodium 398.80 ppm, potassium 4970.18 ppm, copper 2.00, zinc 5.00, cobalt 3.0 and phosphorus 373.84 ppm. The qualitative screening of the anti-nutrients revealed the absence of phenol from both fruit samples while tannins were present only in the monkey cola. The flavonoids, phytic acid and oxalate were quantitatively determined to be 1240 mg, 625 mg and 155 mg for Monkey kola and 640 mg, 340 mg and 65 mg for Ackee’s apple.

ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF RUTA ANGUSTIFOLIA EXTRACT

2015 ◽  
Vol 77 (25) ◽  
Author(s):  
Nur Azfa Shuib ◽  
Anwar Iqbal ◽  
Fatimatul Akmal Sulaiman ◽  
Izzatie Razak ◽  
Deny Susanti
Keyword(s):  
Antibacterial Activity ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Diffusion Method ◽  
Total Phenolic ◽  
Disc Diffusion ◽  
Flavonoid Content ◽  
Disc Diffusion Method ◽  
Polyphenolic Content

Ruta angustifolia was used in this study in order to evaluate the antimicrobial activity and antioxidant properties and its correlation with the polyphenolic content. Two Gram-positive bacteria (Staphylococcus aureus ATCC 25923, Bacillus cereus ATCC 11778) and two Gram–negative bacteria (Pseudomonas aeruginosa ATCC 27853, Escherichia coli ATCC 8739) were used to determine the antibacterial activity. Aqueous maceration extract was used for antioxidant activities and methanolic maceration extract was used for antibacterial activity. The antioxidant properties and activities were evaluated by using total phenolic content (TPC), total flavonoid content (TFC), DPPH free radical scavenging activity and beta-carotene bleaching method. Whereas, the antibacterial activity was examined using disc diffusion method against selected microorganism at concentration 1.0 mg/disc. The results showed the phenolic content of R. angustifolia extract was 18.89 g GAE/100 g extract while the flavonoid content was 14.170 g QE/100 g extract. R. angustifolia exhibited good radical scavenging with IC50 value of 2.04 mg/ml. The result for disc diffusion method showed no inhibition zone against all the strains of bacteria at 1.0 mg/disc concentration of the extract. Based on the results, it can be concluded that the R. angustifolia aqueous extract has the antioxidant properties and there is correlation between polyphenolic content of the extract with its antioxidant activity. However, R. angustifolia methanolic extract did not show any antibacterial activity.

scholarly journals Technical variables influencing the seed germination of winged bean (Psophocarpus tetragonolobus) seed

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 205-211
Author(s):  
N.P. Minh
Keyword(s):  
Seed Germination ◽  
Vitamin C ◽  
Phenolic Content ◽  
Nutritional Composition ◽  
Winged Bean ◽  
Total Phenolic ◽  
Healthy Foods ◽  
Psophocarpus Tetragonolobus ◽  
Extended Length ◽  
Sprouted Seeds

The demand for sprouted seeds as dietetics and exotic healthy foods has recently increased. Winged bean seeds contain both nutritional composition and antinutrients. In order to convert this seed into healthy food, the winged bean was germinated into a vegetable sprout. In this research, the influence of soaking and sprouting conditions on the physicochemical and sensory attributes of sprouts was observed. Results showed that winged bean should be soaked in water at 34oC in 7 hrs, water to solid 3/1. The soaked seed was drained for 15 mins and incubated at temperature 36oC for 18 hrs. Following these parameters, the winged bean sprout achieved extended length (46.25±0.02 mm), vitamin C (124.13±0.01 mg/100 g), total phenolic content (997.34±1.14 mg GAE/100 g) and overall acceptance (8.94±0.02). Soaking terms for sprouting could improve the nutritional attribute of the winged bean as a functional foodstuff

scholarly journals Characterisation of the total phenolic, vitamins C and E content and antioxidant properties of the beebread and honey from the same batch

2020 ◽  
Vol 38 (No. 3) ◽  
pp. 158-163
Author(s):  
Tomasz Sawicki ◽  
Natalia Bączek ◽  
Małgorzata Starowicz
Keyword(s):  
Antioxidant Activity ◽  
Vitamin E ◽  
Vitamin C ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Bioactive Substances ◽  
Reducing Activity ◽  
Phenolic And Flavonoid ◽  
Reducing Potential

The aim of this study was to compare total phenolic and flavonoid content, antioxidant and reducing activity, as well as vitamin C and E content in beebread and honey. The antioxidant activity of samples was determined by photochemiluminescence (PCL) assay, while reducing potential was measured using FRAP and ORAC assays. Vitamin C was analysed by HPLC–MS-TripleTOF method and vitamin E by HPLC-DAD. Beebread was characterised by the higher level of the total phenolic (~90%), flavonoid (~97%), vitamin C (~99%) and E (~98%) as compared to the honey. The data showed that beebread had also higher values of antioxidant activity and reducing potential by ~99% and ~41–98%, respectively, than honey. Our findings indicate that beebread is valuable source of bioactive substances, with the high beneficial properties.

scholarly journals Customized Cooking Methods Enhance Antioxidant, Antiglycemic, and Insulin-Like Properties ofMomordica charantiaandMoringa oleifera

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Sarasvathy Subramaniam ◽  
Muhammad Hafiz B. Rosdi ◽  
Umah Rani Kuppusamy
Keyword(s):  
Vitamin C ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Bitter Gourd ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Cooking Method ◽  
Before And After

The current study compares antioxidant activities, total phenolic content (TPC), vitamin C content, and antiglycemic properties ofMomordica charantia(small bitter gourd) andMoringa oleifera(drumstick leaves) before and after subjecting to boiling and microwave heating for different durations. Both cooking methods enhanced the antioxidant activity and vitamin C content in the vegetables studied when cooked for five minutes and these properties declined when the cooking time was prolonged to 20 minutes. Cooking also retained or slightly improved theα-glucosidase enzyme inhibition activity of the vegetables; however, it reduced the ability of the vegetable extracts to inhibitα-amylase enzyme activity. The antioxidant activities were positively correlated with the TPC and vitamin C content in the vegetable extracts tested. The present study also evaluated the insulin-like properties (stimulation of adipogenesis) of selected vegetable extracts (five minutes microwaved). 3T3-L1 adipocytes treated with small bitter gourd extract significantly stimulated lipogenesis (in the absence of insulin) compared to drumstick leaves. Thus, the finding of this study negates the belief that cooking will reduce the nutritional value of the vegetables and also suggested that appropriate cooking method and duration for different vegetables could be selected to improve or preserve their nutritional value.

scholarly journals Antioxidative properties and proximate analysis of spent coffee ground (SCG) extracted using ultrasonic-methanol assisted technique as a potential functional food ingredient

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 636-644
Author(s):  
M.K. Zainol ◽  
I. Mohd Subri ◽  
Zamri Amir Izzwan ◽  
Zamzahaila Mohd Zin ◽  
Fisal Ahmad ◽  
...  
Keyword(s):  
Total Phenolic Content ◽  
Functional Food ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Spent Coffee Ground ◽  
Coffee Ground

Spent coffee ground (SCG) produced in tons by restaurants and cafeterias and domestic consumers is a potentially good source of natural antioxidants because it contains substantial amounts of bioactive compounds. The purpose of this study was to identify the physicochemical and antioxidant properties of three different types of spent coffee ground (SCG), namely Robusta, Arabica and Liberica extracted using ultra-sonicmethanol assisted technique. DPPH, FTC, TBA, total phenolic content (TPC) and total flavonoid content (TFC) were used to measure the antioxidant properties. Robusta SCG exhibited the highest DPPH inhibition 41.63±0.04%), FTC (60.42±0.03%) and TBA analysis (73.09±0.08%). The total phenolic compounds in the samples varied widely ranging from 18.94±0.06 to 26.23±0.86 mg GAE/g sample, with Robusta SCG showing the highest value among the three, while Arabica SCG depicted the highest amount total flavonoid content (47.62±0.05 to 56.20±0.08). A strong correlation between antioxidant activity and total phenolic content were observed in this study. Compared to Arabica and Liberica SCGs expended, Robusta SCG demonstrated a stronger beneficial effect against lipid peroxidation. This study reveals that SCGs can be regarded as a new useful source of natural antioxidant with a view to increasing the use of antioxidant synthetics by using the ingredient of agro-industrial residues in food production especially ingredients for functional food.

scholarly journals Antioxidant Activity of Two Edible Korean Seaweed Oil Obtained from SC-CO2 and Solvent Extraction

2020 ◽  
Vol 147 ◽  
pp. 03014
Author(s):  
Evi Amelia Siahaan ◽  
Ratih Pangestuti ◽  
Byung-Soo Chun
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Crude Protein ◽  
Phenolic Content ◽  
Extraction Process ◽  
Extraction Yield ◽  
Total Phenolic ◽  
Asian Countries ◽  
Flavonoid Content ◽  
Total Unsaturated Fatty Acid

Seaweed is consumed as nutritive food materials in many Asian countries such as Japan, Korea and China. In the present study, we analyzed proximate composition of two Korean seaweeds Sargassum horneri and Ecklonia cava. Crude protein content of S. horneri and E. cava were 8.57% and 9.11%, whereas 1.03% and 1.40% of total lipid was found from S. horneri and E. cava. We used supercritical carbon dioxide (SC-CO2) with ethanol, methanol, acetone and hexane for the extraction process. The highest extraction yield was obtained from E. cava by SC-CO2 with ethanol and the value was 1.52 g/100 g DW. Further, fatty acid composition of S. horneri and E. cava by SC-CO2 with ethanol were analyzed. The total unsaturated fatty acid of S. horneri and E. cava samples were 59.95% and 17.79%, respectively. Important PUFA such as EPA and DHA were present in both samples. Total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity were found in both seaweed extracts with the highest concentration obtained from E. cava extracted by SC-CO2 with ethanol.

scholarly journals Phenolic content and antioxidant activity of Echinocystis lobata (Mich.) Torr. ET Gray (Cucurbitaceae)

10.5219/1579 ◽  
2021 ◽  
Vol 15 ◽  
pp. 784-791
Author(s):  
Yulia Vinogradova ◽  
Olga Shelepova ◽  
Olena Vergun ◽  
Olga Grygorieva ◽  
Jan Brindza
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Echinocystis Lobata

Echinocystis lobata (Mich.) Torr. et Gray extracts were investigated for their bioactive compounds and their potential for natural antioxidant properties. In vitro antioxidant activity of methanol, ethanol, and water extracts were evaluated by 1,1-diphenyl-picrylhydrazyl (DPPH) radical scavenging activity. Total phenolic content (TPC) and total flavonoid content (TFC) of fruits and seeds were determined. TPC is a fairly constant value and varies weakly both among the different organs of Echinocystis lobata and among the geographical locations of the populations studied. Like other invasive species, Echinocystis lobata is superior to many other plants in terms of the total amount of flavonoids contained in its fruits and seeds. The dried fruits contain more flavonoids than the seeds. Seeds from Slovak populations have higher flavonoid content than those from Russian populations. The results demonstrated that Echinocystis lobata can be a good source of natural antioxidants and have a great potential for commercialization, especially in the pharmaceutical industry.

scholarly journals Antioxidant Properties of Different Types of Torbangun Herbal Tea

REAKTOR ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 18-25
Author(s):  
Intan Cidarbulan Matita ◽  
Titri Siratantri Mastuti ◽  
Smita Maitri
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Herbal Tea ◽  
Different Types

In this study, Torbangun leaves are processed into three different types varying in their oxidation degree, namely unoxidized, semioxidized and oxidized Torbangun leaves. Each type is then brewed into herbal tea and analyzed in terms of its total phenolic, total flavonoid and antioxidant activity. Unoxidized Torbangun herbal tea shows higher content of total phenolic (44.22 mg GAE/g) and total flavonoid (17.02 mg QE/g) compared to oxidized (24.66 mg GAE/g total phenolic content and 8.61 mg QE/g total flavonoid content) and semioxidized (33.83 mg GAE/g total phenolic content and 10.68 mg QE/g total flavonoid content) Torbangun herbal tea. In terms of the antioxidant activity, processing the Torbangun leaves into herbal tea tremendously decreased the antioxidant activity based on the IC50 value of 1400.89 ɥg/mL for unoxidized Torbangun herbal tea, 3211.71 ɥg/mL for semioxidized Torbangun herbal tea and 4504.78 ɥg/mL for oxidized Torbangun herbal tea. However, steam blanching used in the preparation of unoxidized Torbangun leaves is proven to increase the total phenolic and flavonoid content of raw or unprocessed Torbangun leaves from 39.02 to 44.22 mg GAE/g and an increase of total flavonoid from 10.32 to 17.02 mg QE/g.Keywords: antioxidant; flavonoid; herbal tea; phenolic; torbangun

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