scholarly journals Development of high fiber rich antioxidant biscuits from purple and orange sweet potato peels

Food Research ◽  
2022 ◽  
Vol 6 (1) ◽  
pp. 12-19
Author(s):  
M.F.A. Bakar ◽  
Y. Ranneh ◽  
N.F.M. Kamil
Keyword(s):  
Cardiovascular Diseases ◽  
Sweet Potato ◽  
Phenolic Content ◽  
Consumer Acceptance ◽  
Total Phenolic ◽  
Degenerative Diseases ◽  
Potato Peel ◽  
High Fiber ◽  
Potato Peels ◽  
Radical Content

Sweet potato peel (SPP), which consist of various natural bioactive compounds, could play an important role in ameliorating chronic diseases such as cancer, cardiovascular diseases, and other degenerative diseases and yet remained underutilized. The current study investigated the effect of orange or purple SPP powder at different level of substitution (2, 5, 10%) in the production of biscuits on the proximate, antioxidant potentials and consumer acceptance. Dietary fibre increased significantly (P < 0.05) with an increase in SPP powder, ranging from 2 to 2.3 g/100 g. The total phenolic content of the biscuits was between 101.21 and 147.7 GAE/mL, total flavonoid ranged from 22.7 to 42.2 RU/mL, ABTS radical content ranged from 2.7 to 42.2 (µg ascorbic/mL). Acceptable biscuits were obtained by incorporating 2% SPP powder. Thus, SPP powder could be used as a functional and nutraceutical ingredient in biscuit production.

scholarly journals TOTAL PHENOLIC AND FLAVONOID CONTENT AND ANTIOXIDANT ACTIVITY OF VITEX MONTEVIDENSIS (SPRENG) MOLDENKE - VERBENACEAE

2016 ◽  
Vol 38 (3) ◽  
pp. 1197
Author(s):  
Sideney Becker Onofre ◽  
Dirceu Abatti ◽  
Amarildo Antonio Tessaro ◽  
Alessandra Buss Tessaro
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Total Phenols ◽  
Degenerative Diseases ◽  
Flavonoid Content ◽  
The Mean ◽  
Phenolic And Flavonoid

In recent years, a substantial amount of evidence has pointed to the key role of free radicals and other oxidants as the main culprits for aging and degenerative diseases associated with aging, such as cancer, cardiovascular diseases, cataract, decline of the immune system and brain dysfunctions. The objective of this work was therefore to detect variations in total phenol and flavonoid content, and in antioxidant activity of samples of V. montevidensis. Dried samples were submitted to extraction to obtain the hexane, ethyl acetate and ethanol fractions. Phytochemical prospecting and an analysis of the phenolic content and antioxidant activity was carried out. The data was analyzed according to the mean±standard deviation and submitted to analysis of variance followed by Tukey's test with a significance of (p < 0.05). Flavonoids, tannins, coumarins, terpenoids, steroids, alkaloids and anthraquinones were detected in the samples. The content of total flavonoids varied between 3.18±0,58 and 7.22±0,17 g/100g, while the total phenols ranged from 1.13±0.16 to 18.44±0.21 g/100g. The extracts produced EC50 between 339.75±6.56 and 278.33±23.11 μg/mL.

scholarly journals Mor ve Turuncu Tatlı Patates Diyet Lif Konsantrelerinin Sucukta Kullanım Olanaklarının Araştırılması

2021 ◽  
Vol 9 (9) ◽  
pp. 1679-1685
Author(s):  
Meryem Göksel Saraç ◽  
Emre Hastaoğlu ◽  
Burak Dinçel ◽  
Özlem Pelin Can
Keyword(s):  
Sweet Potato ◽  
Phenolic Content ◽  
Color Change ◽  
Potato Starch ◽  
Total Phenolic ◽  
Control Group ◽  
Dietary Fibers ◽  
Water Binding ◽  
Potato Varieties ◽  
Positive Effects

Dietary fibers have positive effects on the product structure thanks to their technological features. The aim of this study is to determine the effect of dietary fibers obtained from purple and orange sweet potato varieties on heat-treated sucuks. For this purpose, dietary fibers were produced from sweet potato varieties and their characterizations were determined. Then, sweet potato fibers were added to the sucuks in the amount included in their formulation and the effects of dietary fiber change were examined in terms of physicochemical, bioactive, textural and sensory. In this context, it was determined that the color change in sweet potatoes affected the color properties of the dietary fibers obtained. In addition, it was observed that the hardness value was the highest (1715.35 g) in sucuks to which orange sweet potato starch, which has high oil and water binding values, and the sweet potato fibers changed the product properties compared to the control group. Total phenolic content of sucuks was determined in the range of 60.57-130.45 mg/ml gallic acid and it was determined that sweet potato fibers increased the phenolic content. As a result of the study, it was determined that sweet potato dietary fibers are an alternative additive for sucuks.

Comparison of total phenolic content and antioxidant activities in selected coloured plants

2020 ◽  
Vol 122 (10) ◽  
pp. 3193-3201 ◽  
Author(s):  
Pei Yun Wong ◽  
Seok Tyug Tan
Keyword(s):  
Sweet Potato ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Content Type ◽  
Flower Extract ◽  
Butterfly Pea ◽  
Purple Sweet Potato ◽  
Blue Butterfly

PurposeLiterature has consistently reported that coloured plants are rich in dietary bioactive compounds. Therefore, this study aims to compare the total phenolic content and antioxidant activities in selected coloured plants (blue butterfly pea flower, roselle calyx, yellow bell pepper and purple sweet potato).Design/methodology/approachTotal Phenolic Content (TPC) was determined using Folin–Ciocalteu assay, while antioxidant activities were evaluated using 2,2-dophenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging, Ferric Reducing Antioxidant Power (FRAP) and Trolox Equivalent Antioxidant Capacity (TEAC) assays.FindingsTPC was reported from 273.15 ± 19.57 µg GAE/g DW (blue butterfly pea flower extract) to 363.10 ± 7.94 µg GAE/g DW (roselle calyx extract). Antioxidant activities as determined by DPPH assay ranged from 17.26 ± 0.06% (purple sweet potato extract) to 83.38 ± 1.04% (yellow bell pepper extract); while for FRAP assay was 4.92 ± 0.18 mg Fe (II)/g DW (purple sweet potato extract) to 128.33 ± 11.59 mg Fe (II)/g DW (roselle calyx extract). On the other hand, TEAC values were in the range of 15.26 ± 2.83 µg Trolox/g DW (roselle calyx extract) to 364.27 ± 7.14 µg Trolox/g DW (blue butterfly pea flower extract). A significant moderate positive correlation was observed between TPC and DPPH (r = 0.562) as well as TPC and FRAP (r = 0.686).Originality/valueThis study was the first to compare the total phenolic content and antioxidant activities in coloured plants. Findings derived from this study can be extended to the formulation of natural food colourants and nutraceuticals.

scholarly journals Antibacterial and antioxidant activities of ethanol extract of Artocarpus lacucha Buch-Ham. leaves against Propionibacterium acne

2021 ◽  
Vol 332 ◽  
pp. 08007
Author(s):  
Panal Sitorus ◽  
Mahatir Muhammad ◽  
Henni Cintya ◽  
and Denni Satria
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Ethanol Extract ◽  
The Body ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Degenerative Diseases ◽  
Inhibitor Concentration ◽  
Propionibacterium Acne

Antioxidants can neutralize free radicals that can affect biological systems in the body that can cause degenerative diseases. Antibacterial active molecules have been identified from plants, and these chemicals are being utilized to develop new and promising treatments. The Mobe plant (Artocarpus lacucha Buch-Ham.) is a species of Artocarpus member of the Moraceae family. Includes a high proportion of phenolic compounds (flavonoids and phenolic acid). This research obtained to know about the biological activity of Artocarpus lacucha Buch-Ham and their total flavonoid and total phenolic content. The extract was prepared using the soxhletation technique using ethanol as the solvent. Antibacterial activity was determined using minimum inhibitor concentration. Propionibacterium acne can be inhibited at concentrations ranging from 300 ppm to 25 ppm. The DPPH technique was used to assess antioxidant activity. The samples’ total flavonoid and phenolic content were measured colorimetrically. The DPPH test revealed an antioxidant activity of 23.33 g/mL, which was used to compute the IC50. The extract’s total phenolic (117.44 mg GAE/g) and flavonoid (3.54 mg QE/g) content were determined to be high.

scholarly journals Consumer Acceptance on Chocolate Drink Made with a Mixture of Commercial Cocoa Powder and Unfermented Cocoa Powder

2021 ◽  
Vol 37 (2) ◽  
pp. 126-136
Author(s):  
Laras Cempaka ◽  
Tubagus Emir Abdul Hakim ◽  
Wayudi David
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Consumer Acceptance ◽  
Total Phenolic ◽  
Cocoa Powder ◽  
Powder Composition ◽  
Sensory Attribute ◽  
Gallic Acid Equivalent

Cocoa is one of the foods that contains polyphenol-rich compounds that act as antioxidants. The processing of cocoa into chocolate products generallycauses a decrease in the number of polyphenols. In the development of chocolate beverage products, it is necessary to evaluate sensory evaluation. The purposeof this study was to determine consumer acceptance, total phenolic content (TPC) and antioxidant activity of chocolate drinks made from commercial cocoa powderadded with unfermented cocoa powder. Seventy-five panellist (17-23 years old) contributed to the consumer acceptance of four samples of chocolate drinks witha ratio of commercial cocoa powder: unfermented cocoa powder = 100%:0%, 90%:10%, 80%:20%, 70%:30%. The sample than was analyzed for its antioxidantactivity using the ascorbic acid equivalent antioxidant capacity and total phenolic content using the Folin-Ciocalteau method. The results showed that the sample witha composition of 100% commercial fermented cocoa had the highest value on each sensory attribute. It had the highest TPC (321.235 mg gallic acid equivalent),antioxidant activity (982 ppm), and inhibition percentage (46%), respectively. Addition of the unfermented cocoa powder composition showed a decrease in the level ofconsumer preference. However, the addition did not significantly affect the total phenolic content, but slightly increased the antioxidant activity. The use of unfermentedcocoa powder for mixing components that are not processed standardly has not been well received by consumers, proper processing of unfermented cocoa powderis required if the polyphenol compound is desired. 

scholarly journals Quality of ensiled Guinea grass (Panicum maximum) at varying proportions with sweet potato peels for ruminant production in Niger Delta, Nigeria

2020 ◽  
Vol 45 (5) ◽  
pp. 184-191
Author(s):  
A. A. Lamidi ◽  
J. Akhigbe
Keyword(s):  
Sweet Potato ◽  
Gas Production ◽  
Metabolizable Energy ◽  
Panicum Maximum ◽  
Potato Peel ◽  
Dry Matter Digestibility ◽  
Significant Difference ◽  
Potato Peels ◽  
Experimental Treatments

Quality of ensiled Panicum maximum with different proportion of sweet potato peels for ruminant production was studied. Panicum maximum (PAM) were harvested at 4-week regrowth, chopped to 2-3 cm, wilted and ensiled with sweet potato peel (SPP) at different proportions (%) to have seven experimental treatments: T1 (100 PAM/ 0 SPP); T2 (90 PAM/ 10 SPP); T3 (80 PAM/ 20 SPP); T4 (70PAM/ 30 SPP); T5 (60 PAM/ 40 SPP; T6 (50 PAM/ 50 SPP); T7 (40 PAM/ 60 SPP). Bamma bottles (960mL) were used as laboratory silos. Each treatment had three replicates in completely randomize design. The ensiled materials were kept for 270 days. Physical characteristics, chemical composition and fiber fractions were examined. The colour observed were yellowish-green to olive-green, while the aroma was mild sweet in all the treatments except T3 and T6 with 20% and 5% mouldiness, respectively. Firm texture was recorded for all the treatments, while the pH values ranged from 2.9 – 3.7. There was a significant (P<0.05) difference in DM, CP, CF, ash, NFE, NDF, ADF and NFC except ether extract. There was no significant (P>0.05) different in the Ca, P, Na and Mg content of the silage. The value of Fe and Zn was significantly different (P<0.05) and ranged from 165.7 – 169.2 mg/kg and 22.30 – 23.70 mg/kg, respectively. There was a significant difference (P<0.05) in the 24hrs gas production, methane production (CH4), short chain fatty acid (SCFA), organic matter digestibility and metabolizable energy (ME), while similar (P>0.05) value was recorded for dry matter digestibility(DMD) and fermentation efficiency (FE) across the experimental treatments. The qualities recorded for the experimental treatments at the end of 270 days ensiled period, showed that the silage of Panicum maximum with different proportions of sweet potato peel especially T4 (70 PAM/30 SPP) could sustain ruminant production especially during the dry season.

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