scholarly journals Physicochemical properties of chili padi Centil (Capsicum frutescens) powder dried at different drying temperatures

Food Research ◽  
2020 ◽  
Vol 4 (S1) ◽  
pp. 139-144
Author(s):  
N. Hussain ◽  
N.A. Abd Rahim ◽  
N. Azhar
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Total Phenolic Content ◽  
Water Solubility ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Capsicum Frutescens ◽  
Drying Temperature ◽  
Drying Treatment ◽  
Water Holding

padi Centil (Capsicum frutescens) powder with better physicochemical properties. The effects of drying at different temperatures (50˚C, 60˚C, and 70˚C) on chili padi Centil powder was evaluated through its functional properties, including moisture content, color, water holding capacity, oil holding capacity and water solubility index as well as total phenolic content determination. Chili padi Centil powder dried at 70˚C had permitted level of moisture content (10.38%). Drying treatment at 70˚C also produced significantly smaller particle size powder (1301.1821 μm) with higher water holding capacity (2.67%), oil holding capacity (1.3%) and water solubility index (7.65%) compared to chili padi Centil dried at 50˚C and 60˚C. The powder dried at 50˚C and 70˚C showed significant visible color difference where 50˚C drying temperature resulted in intense red color powder whereas 70˚C drying temperature resulted in degraded orange color powder. The drying treatment significantly degraded the total phenolic content of chili powder.

Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears

2012 ◽  
Vol 90 (3) ◽  
pp. 433-441 ◽  
Author(s):  
Nadia Djendoubi Mrad ◽  
Nourhène Boudhrioua ◽  
Nabil Kechaou ◽  
Francis Courtois ◽  
Catherine Bonazzi
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Air Drying ◽  
Drying Temperature

scholarly journals Study on Total Phenolic, Flavonoid and Antioxidant Capacity of Fish Singgang Extracts

2021 ◽  
pp. 12-21
Author(s):  
Anis Nafisah Jamain ◽  
Norhaslinda Ridzwan ◽  
Mimie Noratiqah Jumli ◽  
Norhayati Abd Hadi ◽  
Mohd Adzim Khalili Rohin ◽  
...  
Keyword(s):  
Moisture Content ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Control Sample ◽  
Ash Content ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content

Aim: To evaluate the ash and moisture contents, total phenolic content, total flavonoid content, and antioxidant potential of Terengganu singgang extracts. Study Design: Experimental study. Place and Duration of Study: Central Laboratory, Tissue Culture Laboratory, Universiti Sultan Zainal Abidin, Terengganu between April 2019 and July 2019. Methodology: Samples comprised three types of singgang dishes, which were prepared, cooked, and then extracted with distilled water and ethanol (EtOH) in different strengths, 50%, 70%, and 100%. These singgang samples were chub mackerel (ST), Indian mackerel (SK), and a control sample with no fish(SC). Extracts were analyzed for their moisture and ash content. Also, the total phenolic content (TPC) was assayed using Folin-Ciocalteu reagent, while total flavonoid content (TFC) using AlCl3 colorimetric assay, and antioxidant activity using 1,1-Diphenyl-2-picrylhydrazyl (DPPH). The total antioxidant capacity (T-AOC) was also evaluated. Results: Experimental assays showed that the SC sample extracted in 100% EtOH produced the highest yield (3.7%). SK samples were lower than SC and ST in moisture content and ash content with 94.21%, 96.37% and 93.03% moisture content and 0.85%, 0.71%, and 0.96% ash content. Meanwhile, the extract of ST in 100% EtOH yielded the highest TPC (315.0 mg GAE/100g) and T-AC (8.8 U/mL) but the lowest in DPPH scavenging activity (12.2%). On the other hand, the extract of SK in 70% EtOH gave the highest TFC with 6485.3 mg QE/100g. The correlation of TFC and TPC with DPPH and T-AOC assays was positively significant. Conclusion: In conclusion, the ST extract yielded the best antioxidant capacity.

scholarly journals Chemical and physical properties of aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing

2013 ◽  
Vol 33 (1) ◽  
pp. 52-59 ◽  
Author(s):  
Karina Di Scala ◽  
Antonio Vega-Gálvez ◽  
Kong Ah-Hen ◽  
Yissleen Nuñez-Mancilla ◽  
Gipsy Tabilo-Munizaga ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Antioxidant Capacity ◽  
High Hydrostatic Pressure ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Aloe Vera ◽  
Water Holding Capacity ◽  
Total Phenolic ◽  
Rehydration Ratio ◽  
Water Holding

The aim of this study was to evaluate the influence of high hydrostatic pressure (150, 250, 350, 450, and 550 MPa), applied for 5 minutes, on antioxidant capacity, total phenolic content, color, firmness, rehydration ratio, and water holding capacity of aloe vera gel stored for 60 days at 4 °C. The analyzed properties of the pressurized gel showed significant changes after the storage period. The highest value of total phenolic content was found at 550 MPa. However, a decrease in the antioxidant capacity was observed for all pressurized gel samples when compared to the control sample (p < 0.05). The smallest changes in product color were observed at pressure levels between 150 and 250 MP. The application of high hydrostatic pressure resulted in lower gel firmness, and the lowest value was found at 150 MPa (p < 0.05). On the other hand, the untreated sample showed a greater decrease in firmness, indicating that high pressure processing preserves this property. The application of high hydrostatic pressure exhibited modifications in the food matrix, which were evaluated in terms of rehydration ratio and water holding capacity.

scholarly journals Different drying temperatures modulate chemical and antioxidant properties of mandai cempedak (Artocarpus integer)

F1000Research ◽  
2018 ◽  
Vol 7 ◽  
pp. 1706 ◽  
Author(s):  
Anton Rahmadi ◽  
Yuliana Sabarina ◽  
Sukmiyati Agustin
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ph Value ◽  
Starter Culture ◽  
Antioxidant Properties ◽  
Effect Of Temperature ◽  
Total Phenolic ◽  
Drying Temperature ◽  
Phenolic Components

Background: Mandai, the fermented inner skin of cempedak (Artocarpus integer), may have further use as industrial ingredient while maintaining its antioxidative capacity. To promote fermentation, Lactobacillus casei was induced as the starter culture. This research was carried out (i) to investigate the effect of temperature on yield, chemical properties, and antioxidant activity of starter induced fermented mandai powder, (ii) to find the best drying temperature for the powder, and (iii) to find correlations between phenolic contents and antioxidant activity of the powder. Methods: The drying temperature was used as the variable, and was set at 45, 50, and 55°C at a fixed duration of 18 hours. The control was spontaneously fermented mandai dried at 50°C for 18 hours. Total phenolic content (TPC), hydrolyzed tannic content (HTC), and total flavonoid content (TFC) were spectrophotometrically measured, expressed gallic acid (GAE), tannic acid (TAE), and catechin (CAE) equivalents. Antioxidant capacity was measured by DPPH assay.  Results: The best mandai powder had total phenolic content of 348.8±55.6 mg GAE kg-1, HTC of 143.8±9.3 mg TAE kg-1, TFC of 17.5±1.3 mg CAE kg-1, antioxidant activity (IC50) of 56.96 ppm, ash content of 4.0±0.7%, pH value of 5.0±0.8, and yield of 9.3±0.8%. There was a strong correlation between TPC, HTC, TFC, and the antioxidant activity. Conclusions: Drying temperature affected all observed parameters but not ash and pH. Temperature of 45°C emerged as the best treatment to produce mandai powder from L. casei-inoculated mandai cempedak fermentation. The antioxidant activity of mandai cempedak was contributed by the phenolic components.

Effect of Incorporation of Various Food By-products on Some Nutritional Properties of Rice-based Extruded Foods

2009 ◽  
Vol 15 (6) ◽  
pp. 571-581 ◽  
Author(s):  
S. Yağcı ◽  
F. Göğüş
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Starch Digestibility ◽  
Total Phenolic ◽  
Extrusion Cooking ◽  
Starch Gelatinization ◽  
Fruit Waste ◽  
By Products

Various food by-products were incorporated into rice grits and submitted to extrusion cooking to produce fortified extruded food products. The blends of various formulations of durum clear flour (8—20%), partially defatted hazelnut flour (PDHF) (5—15%), fruit waste blend (3—7%) and rice grits were extruded using single screw extruder. Response surface methodology was used to evaluate the effects of process variables, namely the feed moisture content (12—18%), barrel temperature (150—175 °C) and screw speed (200—280 rpm), and change in feed composition on total phenolic content, antioxidant activity, percent starch gelatinization and starch digestibility of the extrudates. Extrusion cooking process significantly increased the level of phenolic compounds and starch digestibility of extruded products. Increasing PDHF and fruit waste content caused increase in total phenolic content and antioxidant activity of the extruded samples, whereas percent starch gelatinization and digestibility values decreased. Moisture content and temperature significantly influenced the total phenolic content, antioxidant activity, percent starch gelatinization and starch digestibility values. In extruded samples, positive correlations were determined between antioxidant activity and total phenolic matter and percent starch gelatinization and the starch digestibility values, respectively.

scholarly journals Effect of Spray Drying on the Microencapsulation of Blueberry Natural Antioxidants

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 26
Author(s):  
Mariana S. Lingua ◽  
Virginia Salomón ◽  
María V. Baroni ◽  
Jesica E. Blajman ◽  
Luis María Maldonado ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Moisture Content ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Water Solubility ◽  
Phenolic Content ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Inlet Temperature ◽  
Food Ingredients

Phenolic compounds obtained from blueberries have gained great attention due to their more effective bioactive roles in human health than those of whole berries. However, they are sensitive to environmental conditions and are therefore susceptible to degradation affecting their effectiveness. The microencapsulation of these compounds by spray drying provides a solution to these problems. This work aimed to study the effect of spray drying on the microencapsulation of the blueberry phenolic compounds to optimize the production of a powder rich in stable polyphenols. The phenolic extract from blueberries was spray dried under different conditions of inlet air temperatures (140 and 160 °C) and encapsulating agent concentrations (20 and 30% w/v), using maltodextrin (14.7 dextrose equivalent). The drying yield, moisture content, water-solubility, total and surface phenolic content, and encapsulation efficiency of total phenolic were investigated. The results obtained showed that the different conditions evaluated influenced the drying yield, moisture content, surface phenolic content, and encapsulation efficiency of phenolic compounds. In this sense, the powders with the best characteristics were obtained with 30% w/v of maltodextrin at 160 °C inlet temperature. These powders, rich in blueberry polyphenols stabilized by microencapsulation, are easier to handle for application, so they could be used as functional food ingredients.

scholarly journals KINETIC MODELING, TOTAL PHENOLIC CONTENT AND COLOUR CHANGES OF MANGO PEELS DURING HOT AIR DRYING

2014 ◽  
Vol 44 (4) ◽  
pp. 301-306
Author(s):  
V. SANT’ANNA ◽  
A. S. CASSINI ◽  
L.D. F. MARCZAK ◽  
I. C. TESSARO
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
High Concentration ◽  
Drying Temperature ◽  
B Values ◽  
Temperature Range ◽  
Drying Rates ◽  
Kinetics Of ◽  
Mango Peels

In this work, drying of mango peels was kinetically investigated within temperature range of 40-100 ºC and the applicability of several models available in literature was statistically evaluated. Midilli’s model provided the best description of the kinetics of drying mango peels with constant drying rates (k-and b-values) varying from 0.0190 to 0.0399 min-n and from 0.000404 to 0.000903 min-1, respectively, in temperature range of 40-100 ºC. High concentration of total phenolic content was obtained when drying temperature was increased up to 80 ºC. Finally, the polyphenolic degradation could be accompanied by CIELB parameters related to the yellowness of the dried samples. Keywords   In this work, drying of mango peels was kinetically investigated within temperature range of 40-100 ºC and the applicability of several models available in literature was statistically evaluated. Midilli’s model provided the best description of the kinetics of drying mango peels with constant drying rates (k-and b-values) varying from 0.0190 to 0.0399 min-n and from 0.000404 to 0.000903 min-1, respectively, in temperature range of 40-100 ºC. High concentration of total phenolic content was obtained when drying temperature was increased up to 80 ºC. Finally, the polyphenolic degradation could be accompanied by CIELB parameters related to the yellowness of the dried samples.

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