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

Total Phenolic Content and In vitro Antioxidant Activity of Winged Bean (Psophocarpus tetragonolobus)

2013 ◽  
Vol 12 (5) ◽  
pp. 416-422 ◽  
Author(s):  
R. Mohd Adzim Khalili ◽  
S. Emynur Shafekh ◽  
A.H. Norhayati ◽  
I. Mohd Fatahudin ◽  
R. Rahimah ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Winged Bean ◽  
Total Phenolic ◽  
Psophocarpus Tetragonolobus ◽  
In Vitro Antioxidant Activity

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 Investigation of biochemical characters and antioxidant properties of different winged bean (Psophocarpus tetragonolobus) genotypes grown in Indonesia

2020 ◽  
Vol 21 (6) ◽  
Author(s):  
JANSON CALVINDI ◽  
MUHAMAD SYUKUR ◽  
Waras Nurcholis
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Winged Bean ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Psophocarpus Tetragonolobus ◽  
Fresh Weight ◽  
Antioxidant Power

Abstract. Calvindi J, Syukur M, Nurcholis W. 2020. Investigation of biochemical characters and antioxidant properties of different winged bean (Psophocarpus tetragonolobus) genotypes grown in Indonesia. Biodiversitas 21: 2420-2424. Winged bean, Psophocarpus tetragonolobus (L) DC, is described as having antioxidant properties. This work evaluated the biochemical and antioxidant characteristics of the P. tetragonolobus genotypes. Twelve-winged bean genotypes were calculated for total phenolic content (TPC) and total flavonoid content (TFC) of biochemical characters and antioxidant properties by using four methods: 2,2-diphenyl picrylhydrazyl (DPPH), cupric reducing antioxidant power (CUPRAC), ferric reducing antioxidant power (FRAP), and Trolox equivalent antioxidant capacity (TEAC). The plant material was grown in the same location conditions in Indonesia. The total phenolic content varied from 154.6 to 161.5 mg GAE/ 100 g, and flavonoid ranged from 105.2 to 112.4 mg QE/ 100 g fresh weight. The antioxidant capacities were 30.6 - 47.0, 140.4 - 167.6, 66.9 - 170.8, and 28.0 - 52.4 µmol TE/ 100 g fresh weight as calculated by the DPPH, TEAC, FRAP, and CUPRAC assays, respectively. The antioxidant activities were significantly correlated with the polyphenol content of winged bean genotypes fruits. The genotypes TU, L3, H3U, H1P, and TH were recognized higher based on their TPC, TFC, and antioxidant activities, indicating that these genotypes to be promising for further breeding program and commercial purposes.

scholarly journals Evaluation of chemical characteristics and correlation analysis with pulp browning of advanced selections of apples grown in Brazil

2017 ◽  
Vol 39 (1) ◽  
pp. 103 ◽  
Author(s):  
Luciana Ercoli ◽  
Érica Oliveira Barizão ◽  
Joana Shuelter Boeing ◽  
Marcus Vinícius Kvitschal ◽  
Jesuí Vergilio Visentainer ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Enzymatic Browning ◽  
Total Phenolic ◽  
Chemical Characteristics ◽  
Antioxidant Capacities ◽  
Total Titratable Acidity ◽  
Selection Of

In this research, the total phenolic content (TPC) and antioxidant capacity (FRAP and DPPH•× assays) of pulps and peels of advanced selection of apples grown in Brazil were investigated. The correlation analyses between the activity of polyphenoloxidase enzyme (PPO), vitamin C content, total titratable acidity, and color parameters were performed. The results indicated that the data differed significantly among the apple genotypes studied. The peels of the selection Epagri 170-91 and Epagri 170-25 showed the highest TPC and antioxidant capacities. In addition, the pulps of the Epagri 170-91 presented the highest TPC and antioxidant capacities, the lowest enzymatic browning, highest amount of vitamin C and lowest enzymatic activity when compared with other genotypes. The TPC and antioxidant capacities were significantly correlated in all genotypes analyzed. High correlation values between enzymatic browning and factors that affect the apple color were also found in all analyzed pulps, except between enzymatic browning and TPC. The results demonstrated that the enzymatic browning and TPC, as well as the antioxidant capacity and chemical characteristics, vary considerably depending on the apple genotypes and fruit tissues analyzed. 

scholarly journals The influence of ethanol on the convective drying and on the nutritional quality of dekopon slices

2018 ◽  
Author(s):  
Ronaldo Elias de Mello-Júnior ◽  
Nathane Silva Resende ◽  
Jefferson Luiz Gomes Corrêa ◽  
Leila Aparecida Salles Pio ◽  
Elisângela Elena Nunes Carvalho
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Nutritional Quality ◽  
Quality Parameters ◽  
Nutritional Composition ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Time ◽  
Citrus Reticulate

Dekopon or Hallabong (Citrus reticulate “Shiranui”) is a hybrid fruit that belongs to the citrus fruits. The scientific and commercial interests in dekopon is due to its nutritional composition. The objective of the study was to verify the influence of ethanol as a pretreatment in reducing drying time as well as maintaining nutritional quality (vitamin C, total phenolic compounds, and antioxidant activity) of dekopon slices. The drying with ethanol at 70 °C promoted the greatest reduction in drying time, but the processed pretreated samples at 50 °C presented the highest level of nutritional quality parameters. Keywords: drying time; vitamin C; phenolic compounds; antioxidant activity 

scholarly journals Çukurova Bölgesi Koşullarında Farklı Zamanlarda Ekimi Yapılan Brüksel Lahanalarında Bitki Gelişimi, Verim ve Baş Kalitesi

2019 ◽  
Vol 7 (7) ◽  
pp. 1062
Author(s):  
İbrahim Burak Yılmaz ◽  
Nebahat Sarı
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Plant Height ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Growth Yield ◽  
The Other ◽  
Total Phenolic ◽  
Brussels Sprout ◽  
Main Shoot

In this study, plant growth, yield and sprout quality were investigated by planting at three different periods in three different Brussels sprout varieties in Çukurova Region. In this research, the effects of four different sowing and planting times on plant height (cm), main shoot diameter (mm), leaf number (number/plant), yield (g/m2), sprout weight (g), sprout diameter (mm), sprout height (mm), vitamin C (mg/100 g), antioxidant capacity [μmol trolox equivalents (TE)/g] and total phenolic content [mg gallic acid equivalent (GAE)/100 g] were investigated in Franklin Fı, Maximus Fı and Divino Fı Brussels sprout varieties. According to the research results; Maximus Fı variety was found to be longer, thicker and more leafy than the other varieties in terms of plant height, main shoot diameter and number of leaves. Based on yield, Maximus Fı variety was recorded to be more efficient (584.88 g/m2) than the other varieties (367.97 g/m2 and 259.82 g/m2 in Franklin Fı and Divino Fı, respectively). Maximus Fı was superior than the other Brussels sprout varieties, Franklin Fı and Divino Fı in terms of sprout weight, sprout diameter and sprout height. When the planting times were evaluated, it was recorded that the 1st period was more suitable in terms of both yield and sprout characteristics compared to the other periods. In the vitamin C content, antioxidant capacity and total phenolic content, Franklin Fı was showed higher rates than the other varieties and more nutrient content was detected in the late plantings.

scholarly journals Analysis of Selected Physicochemical Properties of Commercial Apple Juices

Processes ◽  
2020 ◽  
Vol 8 (11) ◽  
pp. 1457
Author(s):  
Leszek Rydzak ◽  
Zbigniew Kobus ◽  
Rafał Nadulski ◽  
Kamil Wilczyński ◽  
Anna Pecyna ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antiradical Activity ◽  
Phenolic Content ◽  
Solid Content ◽  
Total Phenolic ◽  
Soluble Solid Content ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Soluble Solid

The paper presents the comparison of quality of six different commercial apple juices produced in Poland. The apple juices came from two different Polish companies. From each manufacturer three various juices were selected: two cloudy and clarified one produced as a mixture of different apple varieties. The following properties were evaluated: density, soluble solid content, viscosity, total phenolic contents, phenolic acid, and antiradical activity. The obtained results showed that three from fourth cloudy juices (M1Sz, M1A and M2A) differed from clarified juices. The highest differences were noticed for total phenolic contents, phenolic acids, antiradical activity and viscosity. The values of these properties ranged between 60.72–103.6 mg GAE·100−1 mL−1 for phenolic contents, 78.3–90.9% for antiradical activity and 2.68–5.79 mPa·s for viscosity. The remaining cloudy juice (M2Sz) was more similar to the clarified ones. The strong correlation between total phenolic content and antiradical activity of apple juices was found. The high correlation coefficient obtained between these features indicates that both producers do not apply excessive amounts of vitamin C during the production of cloudy apple juices. There was also a strong interrelation between the density of juice and solid soluble content. However, no correlation was found between the solid soluble content and the viscosity of the tested juices.

scholarly journals Nutrients and bioactive compounds of pulp, peel and seed from umbu fruit

2019 ◽  
Vol 49 (4) ◽  
Author(s):  
Leilson de Oliveira Ribeiro ◽  
Eliseth de Souza Viana ◽  
Ronoel Luiz de Oliveira Godoy ◽  
Sidinea Cordeiro de Freitas ◽  
Suely Pereira Freitas ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Total Carotenoids ◽  
Fresh Pulp ◽  
Main Barrier ◽  
By Products

ABSTRACT: The objective of this research was to evaluate the nutritional composition and bioactive compounds of whole umbu fruit, including pulp, seed and peel, and also of a commercial umbu pulp. Samples of the fractions and of commercial pulp were analyzed for determination of minerals and proximate composition, total phenolic and antioxidant activity. Pulps and peel were also analyzed for vitamin C and carotenoids contents. Commercial pulp presented better nutritional composition than fresh pulp (P<0.05) and the peel presented higher phenolic content and antioxidant activity than seed. Peel also stood out by its vitamin C (79 mg.100 g-1) and total carotenoids (2,751 µg.100 g-1) contents, showing that, as the main barrier of the fruit for its protection, it is a fraction rich in bioactive compounds. The highest dietary fiber and iron contents were observed in umbu seed (P<0.05). Therefore, umbu by-products may be ingredients proper for development of food richer in nutrients and bioactive compounds.

scholarly journals Jujube Cultivar Vitamin C Profile and Nutrient Dynamics during Maturation

HortScience ◽  
2017 ◽  
Vol 52 (6) ◽  
pp. 859-867 ◽  
Author(s):  
Junxin Huang ◽  
Robert Heyduck ◽  
Richard D. Richins ◽  
Dawn VanLeeuwen ◽  
Mary A. O’Connell ◽  
...  
Keyword(s):  
Vitamin C ◽  
Total Phenolic Content ◽  
Nutrient Dynamics ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Science Center ◽  
Mature Fruit ◽  
High Sucrose

Vitamin C profiles of 46 jujube cultivars were assessed from 2012 to 2015, and fruit nutrient dynamics of 10 cultivars during maturation were examined from 25 Aug. to 7 Oct. 2014 at 2-week intervals at New Mexico State University’s Alcalde Sustainable Agriculture Science Center and Los Lunas Agricultural Science Center. This is the first report in the United States profiling Vitamin C in jujube cultivars. The vitamin C content of mature fruit of 45 (of 46) cultivars ranged from 225 to 530 mg/100 g fresh weight (FW) plus ‘Youzao’ having the highest content of 820 mg/100 g FW at early mature stage. In general, drying cultivars had higher vitamin C content than fresh-eating cultivars whereas ‘Jinsi’ series (multipurpose) had relatively higher vitamin C content than others (>400 mg/100 g FW). Fruit vitamin C and moisture content decreased significantly during the maturation process. The average vitamin C contents of nine cultivars at Alcalde decreased more than 40% based on FW from 25 Aug. to 7 Oct. To maximize the vitamin C benefit, the ideal stage to consume fresh-eating cultivars is the creamy stage. Titratable acidity and soluble solids increased significantly during maturation. In mature jujubes, the titratable acidity and soluble solids ranged between 0.27% to 0.46% and 27.2% to 33.7%, respectively. Glucose, fructose, and sucrose content also rose significantly during ripening. Mature fruits contained 31–82 mg/g FW glucose, 32–101 mg/g FW fructose, and 53–159 mg/g FW sucrose among the cultivars tested. Based on sucrose contents, cultivars can be divided into two groups, “high-sucrose” (more sucrose than glucose or fructose) and “low-sucrose” (less sucrose than glucose or fructose). ‘Dagua’, ‘Honeyjar’, ‘Lang’, ‘Li’, ‘Maya’, ‘Sugarcane’, and ‘Sherwood’ belong to the “high-sucrose” group. Total phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH)-reducing capacity in fruit decreased during maturation, and the total phenolic content of mature jujube was 12–16 mg gallic acid equivalent (GAE)/g dry weight (DW). For mature fruit, ‘Li’ and ‘Li-2’ had the highest DPPH-scavenging efficiency whereas ‘Sugarcane’, ‘So’, and ‘Lang’ had the lowest at Alcalde, NM.

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