scholarly journals Physical and chemical properties of roselle extract nanocapsule with inulin, chitosan and maltodextrin as encapsulant

Food Research ◽  
2021 ◽  
Vol 5 (6) ◽  
pp. 172-177
Author(s):  
B. Yudhistira ◽  
N.A. Choiriyah
Keyword(s):  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Encapsulation Efficiency ◽  
Phenolic Content ◽  
Light Exposure ◽  
Chemical Properties ◽  
Spherical Shape ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin

Roselle contains high phenolic compounds, mainly anthocyanins that are not stable with pH, metal ions, light exposure, temperature, oxygen, and enzymatic activity. The stability of phenolic compounds can be improved by nanoencapsulation. This research was aimed to evaluate the effect of inulin, inulin-chitosan and inulin-chitosan-maltodextrin with varying concentrations as encapsulants towards the physicochemical properties and encapsulation efficiency of nanocapsules product by spray drying. Roselle extract nanocapsules were prepared using various types and concentrations of encapsulants (inulin, inulin-chitosan and inulin-chitosan-maltodextrin). The solubility of nanocapsules ranged from 69.31 - 83.2%, while the hygroscopicity of nanocapsules was varied, approximately 17.89 - 23.79%. Nanocapsules moisture content was approximately 2.83 - 4.27%, while the total phenolic content of nanocapsules ranged from 6.74 - 13.41 mg GAE/g DW. The total anthocyanin of roselle extract nanocapsules was approximately 2.25 - 4.82 mg/g DW. The encapsulation efficiency of phenolic compounds in this study were approximately 60.31 - 77.13%. Nanocapsules with inulin-chitosan-maltodextrin (2.4%-2.4%-0.2%) had good properties of nanocapsules such as good solubility, high total phenolic content and total anthocyanin content. Nanocapsules with 5% inulin and inulinchitosan-maltodextrin (2.4%-2.4%-0.2%) had particle size of 641.4 and 411.1 nm respectively. The nanocapsules had a spherical shape, smooth surfaces but also a few had indentations.

scholarly journals Anthocyanin Pigment and Total Phenolic Content of Three Vaccinium Species Native to the Pacific Northwest of North America

HortScience ◽  
2004 ◽  
Vol 39 (5) ◽  
pp. 959-964 ◽  
Author(s):  
Jungmin Lee ◽  
Chad E. Finn ◽  
Ronald E. Wrolstad
Keyword(s):  
Pacific Northwest ◽  
Total Phenolic Content ◽  
High Performance ◽  
Phenolic Content ◽  
Total Phenolics ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Anthocyanin Pigment ◽  
Total Anthocyanin ◽  
Total Anthocyanins

The total anthocyanin and total phenolic content of wild (samples from 4 populations) and cultivated (samples from 32 populations) Pacific Northwestern American Vaccinium species (V. membranaceum, V. ovalifolium, and V. deliciosum) were evaluated. The total monomeric anthocyanin content of all huckleberry samples analyzed ranged from 101 to 400 mg/100 g (expressed as cyanidin-3-glucoside), and the total phenolics varied from 367 to 1286 mg/100 g (expressed as gallic acid). Cluster analysis separated the samples into four different groups based on their anthocyanin and total phenolic content. Two groups had greater anthocyanin pigment and total phenolics; one consisted entirely of cultivated V. ovalifolium (LIG10, VAC485, VAC487, LIG33, LIG9, LIG2, and VAC349) and the other consisted of just cultivated V. membranaceum (LIG25). Significant variations in total anthocyanins, total phenolics, and the ratio of the total anthocyanins and total phenolics were observed among the different V. membranaceum, V. ovalifolium, and V. deliciosum populations cultivated in the Willamette Valley, Ore. The profile of the individual anthocyanins of the wild V. membranaceum, wild V. ovalifolium, and V. corymbosum `Rubel' were conducted by high-performance liquid chromatography. The chromatograms of V. membranaceum, V. ovalifolium, and `Rubel' were distinctly different in the amounts of delphinidin, cyanidin, and malvidin glycosides.

scholarly journals Compositional diversity in fruits of rowanberry (Sorbus aucuparia L.) genotypes originating from seeds

Genetika ◽  
2020 ◽  
Vol 52 (1) ◽  
pp. 55-65
Author(s):  
Mehmet Bozhuyuk ◽  
Sezai Ercisli ◽  
Rayda Ayed ◽  
Tunde Jurikova ◽  
Hafize Fidan ◽  
...  
Keyword(s):  
Vitamin C ◽  
Organic Acids ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Sorbus Aucuparia ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Wild Edible Fruits

Turkey has great ecological, topological and geographical diversity within the country and this diversity has contributed not only to a high genetic diversity, but has also allowed the successful introduction and cultivation of a great number of fruit tree taxa. Turkey is also known to have a great richness of wild edible fruits with regard to variety and biological diversity. Rowanberry or mountain ash (Sorbus aucuparia L.) is one of the wild edible fruits naturally found most parts of Turkey. Present study describes morphological (tree growth habit, fruit color) and biochemical fruit traits (vitamin C, organic acids, specific sugars, total phenolic content, total anthocyanin content, total antioxidant capacity) of 17 seed propagated rowanberry genotypes. We found significant differences among almost all studied parameters. The genotypes had diverse L, chroma and hue values, which found between 28.76-42.38%; 24.11-29.45% and 33.13-42.66%, respectively. Among sugars and organic acids, Glucose and Malic acid were dominant in rowanberry fruits, respectively. Total phenolic content, total anthocyanin content, vitamin C and antioxidant activity varied from 123-189 mg GAE per 100 g, 18-57 mg per 100 g, 25.6-40.2 mg per 100 g and 3.36-6.92 mM trolox equivalent per 100 g of fresh weight (FW) basis. Results suggest using rowanberry fruits in production of functional foods with high biologically active properties.

scholarly journals Ultrasonic Effects on the Quality of Mulberry Juice

Beverages ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 56 ◽  
Author(s):  
Chi Nguyen ◽  
Ha Nguyen
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Extraction Yield ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Mulberry Juice

This study was conducted to investigate the effects of ultrasonic treatments on the extraction yield and the quality of mulberry juice. The mulberry mash was treated with ultrasound at different incubation times from 30 to 120 min and different temperatures from 30 to 75 °C. The determination of the juice yield, total phenolic content, total anthocyanin content, antioxidant capacity, l-ascorbic acid content, total soluble solids, and the titratable acidity of the juice were carried out. Overall, applying ultrasound at 45 °C for 60 min resulted in the highest juice yield and antioxidant contents for the mulberry juice. The ultrasonic treatment increased the extraction yield (29.6%), the total soluble solid (8.7%), the titratable acidity (39.3%), the l-ascorbic acid content (94.3%), total phenolic content (174.1%), total anthocyanin content (156.9%) and the antioxidant capacity (40.7%) of the mulberry juice as compared to pressing only. A strong positive correlation between the total phenolic content and the antioxidant capacity indicated that phenolic compounds were the main antioxidants in the beverage.

scholarly journals Correlations Between Phenolic Composition and Perceived Astringency of Wines

2020 ◽  
Vol 10 (22) ◽  
pp. 8020
Author(s):  
Kyeong-Ok Choi ◽  
Dong Hoon Lee ◽  
Seo Jun Park ◽  
Dongjun Im ◽  
Youn Young Hur
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Tannin Content ◽  
Total Anthocyanin ◽  
Breeding Lines ◽  
Total Anthocyanin Content ◽  
Positive Correlations ◽  
Grape Breeding

The astringent sensation of wines is attributable to the composition and concentration of phenolic compounds. However, in many cases, experimental results have shown a gap in relation to sensory astringency. The aim of the present study was to evaluate the relationships between the experimental evidence of astringent attributes and perceived astringency. To this end, the concentrations of phenolic compounds, namely, the total phenolic content (TPC), the polymeric tannin content (PTC), the proanthocyanidin content (PAC) and the total anthocyanin content (TAC), in wines made from a variety of grape breeding lines were estimated and their relationships to perceived astringency were evaluated. The TPC and the PTC showed strong positive correlations with perceived astringency. In contrast, the PAC showed a moderate correlation with perceived astringency, which was lower than that shown by the PTC despite their similar phenolic compositions. Unlike the other attributes, the TAC showed a weak correlation with perceived astringency. We concluded that the TPC and the PTC showed good correlations with perceived astringency and could be used as an index for predicting the astringency of wines.

scholarly journals Genotypic and Environmental Variation in Antioxidant Activity, Total Phenolic Content, and Anthocyanin Content among Blueberry Cultivars

2002 ◽  
Vol 127 (1) ◽  
pp. 89-97 ◽  
Author(s):  
Ann Marie Connor ◽  
James J. Luby ◽  
Cindy B.S. Tong ◽  
Chad E. Finn ◽  
James F. Hancock
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Free Radical Oxidation ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Environment Interaction ◽  
Total Anthocyanin ◽  
Radical Oxidation ◽  
Single Location

Dietary antioxidants may have a role in preventing some of the chronic diseases in humans resulting from free radical oxidation of lipids and other cellular components. Blueberries (Vaccinium L. sp.) are considered one of the best fresh fruit sources of antioxidants, and there is the potential to increase the antioxidant activity further through breeding. Thus, the variability of fruit antioxidant activity (AA) was examined among a set of 16 highbush and interspecific hybrid cultivars grown at locations in Minnesota (MN), Michigan (MI), and Oregon (OR) over 2 years (1998 and 1999) to determine effects of genotype, year, and location. Nine cultivars were common to all three locations in both years. Antioxidant activity, total phenolic content (TPH), and total anthocyanin content (ACY), were determined in triplicate samples from each genotype. Cultivars differed significantly (P ≤ 0.05) in AA, TPH, and ACY both within and over locations. The single location mean AA for all cultivars changed significantly between the 2 years in OR and in MI, while the single location mean for TPH differed between the 2 years in MN and MI. Changes in cultivar rank were significant for AA, TPH, and ACY between years within each location. Significant changes in rank for TPH and ACY were also noted between pairs of locations as well. Pearson's correlation for AA (based on cultivar means) appeared highest between MN and OR (r = 0.90) and MN and MI (r = 0.69) in 1998; correlations between locations for the combined years were 0.74 for MN and OR, 0.55 for MN and MI and 0.45 for MI and OR. For the group of nine cultivars, AA correlated well with TPH within each location, with r ranging from 0.67 to 0.95 for data from individual and combined years. Correlation of AA with ACY at each location was lower than that for AA with TPH, in both individual and combined years. This study demonstrates significant genotype× environment interaction for AA in blueberry.

scholarly journals 308 Antioxidant Activity in Leaves and Fruit of Blackberry, Raspberry, and Strawberry

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 495E-496
Author(s):  
Shiow Y. Wang ◽  
Hsin-Shan Lin
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Rubus Idaeus ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Black Raspberry ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Total Antioxidant ◽  
Thornless Blackberry

Fruit and leaves from different cultivars of thornless blackberry (Rubus sp.), red raspberry (Rubus idaeus L.), black raspberry (Rubus occidentalis L.), and strawberry (Fragaria × ananassa D.) plants were analyzed for total antioxidant capacity (oxygen radical absorbance capacity, ORAC) and total phenolic content. In addition, fruit were analyzed for total anthocyanin content. Compared to fruit, leaves were found to have higher ORAC values. In fruit, ORAC values ranged from 7.8 to 33.7 μmol Trolox equivalents (TE)/g of fresh berries, while in leaves, ORAC values ranged from 20.8 to 45.6 μmol TE/g of fresh leaves. Fruit harvested at different stages of maturity were analyzed in blackberries, raspberries, and strawberries. Blackberries and strawberries had their highest ORAC values during the green stages, while raspberries generally had the highest ORAC activity at the ripe stage (with exception of cv. Jewel, a black raspberry). Total anthocyanin content increased with maturity for all three fruit. There was a linear correlation existed between total phenolic content and ORAC activity for fruit and leaves. For ripe berries, there was also a linear relationship between ORAC values and anthocyanin content. Of the ripe fruit and leaves tested, raspberry plants appeared to be the richest source for antioxidants.

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