CARBOHYDRATE PRODUCT FOR THERAPEUTIC AND PROPHYLACTIC PURPOSES

2020 ◽  
pp. 89-94
Author(s):  
Khvorova L.S. ◽  
Byzov V.A.
Keyword(s):  
Antioxidant Activity ◽  
Uric Acid ◽  
Phenolic Compounds ◽  
Mental Stress ◽  
The Body ◽  
Hot Water ◽  
Preventive Effect ◽  
Activity Inhibition ◽  
Medicinal Properties ◽  
Simple Carbohydrates

The article is devoted to the creation of a carbohydrate product with rosehip extract in the form of sweets (glucose Fudge) with a therapeutic and preventive effect aimed at restoring the body of people exposed to intense physical and mental stress and the effects of damaging environmental factors. As carbohydrates in the recipe, simple carbohydrates (glucose) and complex carbohydrates in the form of starch molasses containing (maltose, tri - Tetra - sugars, dextrins) are used. Glucose in the formulation is the main energy ingredient, sweetener and structure-forming component that gives the product a solid consistency due to crystallization. The medicinal effect of the product is provided by rosehip extract. Numerous published studies have established its vitamin, immunostimulating and antioxidant activity, inhibition of uric acid formation and obesity, which are associated with flavonoids, other phenolic compounds, and vitamins. The list of medicinal properties of rosehip extract shows the feasibility of using it in additional nutrition of people in order to prevent diseases. For the formulation of our sweets, the extraction of crushed rosehip fruits was carried out three times with hot water at a temperature of 65-700C, followed by concentration of the extract under vacuum to 25-30% SV. The resulting extract-concentrate was introduced into the formulation in a dosage of 5.5% SV per 100 g of SV glucose Fudge, which provided the necessary dosage for the product when used from 3 (for children) to 10 sweets a day (for adults) for the prevention of colds.

scholarly journals Tea as a Source of Biologically Active Compounds in the Human Diet

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1487
Author(s):  
Joanna Klepacka ◽  
Elżbieta Tońska ◽  
Ryszard Rafałowski ◽  
Marta Czarnowska-Kujawska ◽  
Barbara Opara
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Daily Intake ◽  
The Body ◽  
Biologically Active ◽  
Sodium Potassium ◽  
Tea Infusions ◽  
Copper Manganese ◽  
Health Promoting ◽  
Average Consumption

Due to the different levels of bioactive compounds in tea reported in the literature, the aim of this study was to determine whether commercially available leaf teas could be an important source of phenolics and selected minerals (copper, manganese, iron, zinc, magnesium, calcium, sodium, potassium) and if the differences in the content of these components between various types of tea are significant. It was found that both the amount of these compounds in tea and the antioxidant activity of tea infusions were largely determined by the origin of tea leaves as well as the processing method, which can modify the content of the studied components up to several hundred-fold. The group of green teas was the best source of phenolic compounds (110.73 mg/100 mL) and magnesium (1885 µg/100 mL) and was also characterised by the highest antioxidant activity (59.02%). This type of tea is a great contributor to the daily intake of the studied components. The average consumption of green tea infusions, assumed to be 3–4 cups (1 L) a day, provides the body with health-promoting polyphenol levels significantly exceeding the recommended daily dose. Moreover, drinking one litre of an unfermented tea infusion provides more than three times the recommended daily intake of manganese. Tea infusions can be a fairly adequate, but only a supplementary, source of potassium, zinc, magnesium, and copper in the diet. Moreover, it could be concluded that the antioxidant activity of all the analysed types of tea infusions results not only from the high content of phenolic compounds and manganese but is also related to the presence of magnesium and potassium.

scholarly journals Effect of strains and extraction methods on β-glucan production, antioxidant properties, and FTIR Spectra from mushroom fruiting bodies of Schizophyllum commune Fr. in Thailand

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 410-415
Author(s):  
N. Mongkontanawat ◽  
D. Thumrongchote
Keyword(s):  
Antioxidant Activity ◽  
Chemical Structure ◽  
Nutritional Value ◽  
Antioxidant Properties ◽  
Schizophyllum Commune ◽  
Extraction Methods ◽  
Hot Water ◽  
Fruiting Bodies ◽  
Alkali Extraction ◽  
Medicinal Properties

Schizophyllum commune Fr., a native mushroom of Thailand, has a high nutritional value and is classified as a mushroom with medicinal properties that can neutralize the growth of many cancer cells. This research aimed to study the effect of S. commune strains and the extraction methods on the quantity and properties of β-glucan. The five S. commune Fr. strains used in this research consisted of Chanthaburi, 85-022, 85-023, 85-031, and 85- 043. There were two different β-glucan extraction methods employed: hot water (M1) and hot alkali extraction (M2), which were compared with the control (native-MR). The results indicated that the Chanthaburi strain has the highest β-glucan content 49.20±0.35% (w/w), and high potential antioxidant activity (79.14±0.77 DPPH% and 50.92±0.48 ABTS%) (p < 0.05). The extraction methods did not affect the yield of β-glucan, except the antioxidant properties and chemical structure of the extract substance. The extract substance from M2 has significantly the highest potential antioxidant activity (80.22±0.51). A mushroom juice drink in cans was developed using 1-day-old MR and adjusted pH of more than 7, which can increase the antioxidant properties of the product.

scholarly journals Comparative study of some bioactive compounds and their antioxidant activity of some berry types

10.5219/1132 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 515-523 ◽  
Author(s):  
Amina Aly ◽  
Rabab Maraei ◽  
Omneya Abou El-Leel
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Chemical Composition ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Environmental Conditions ◽  
The Body ◽  
Harvest Time ◽  
Berry Fruits ◽  
Red Currant

Berries are wealthy in bioactive compounds like phenolic compounds and flavonoids that are deemed antioxidants and are great important to health. This research was performed to examine, recognize and compare bioactive compounds in certain types of berries and their antioxidant activity. The data show that blue berry, black berry and Egyptian black mulberry contain the highest content of most bioactive compounds such as phenolic compounds, flavonoids and tannins, while long mulberry and red currant berry have the lowest content for most of these compounds. They therefore, contain the highest value of antioxidant activity. The chemical composition of the berries varies depending on cultivar, variety, location of growth, environmental conditions and harvest time, as well as post-harvest treatments therefore the composition differed from berry fruit to another. Thus, berry fruits are very useful in nutrition to protect the body from many diseases because of its containment of these compounds, which act as free radicals scavenger that harm the body and thus rid the body of many harmful toxins.

Effect of Strains and Extraction Methods on β-Glucan Production, Antioxidant Properties, and Ftir Spectra From Mushroom Fruiting Bodies of Schizophyllum Commune FR. in Thailand

2021 ◽  
Author(s):  
Naruemon Mongkontanawat1 ◽  
Duangrutai Thumrongchote
Keyword(s):  
Antioxidant Activity ◽  
Extraction Method ◽  
Chemical Structure ◽  
Antioxidant Properties ◽  
Schizophyllum Commune ◽  
Extraction Methods ◽  
Hot Water ◽  
Beta Glucan ◽  
Nutrition Value ◽  
Medicinal Properties

Schizophyllum commune Fr, a native mushroom of Thailand, has a high nutrition value and it classified as a mushroom with medicinal properties, which can neutralize the growth of many cancer cells. Thus, the aim of this research was studied effect of S. commune strain and the extraction method on the quantity and properties of &beta;-glucan. The five S. commune Fr strains consisted of Chanthaburi, 85-022, 85-023, 85-031, and 85-043, which used in this research. The &beta;-glucan extraction method compared two different extraction: hot water (M1) and hot alkali extraction (M2), with control (native-MR). It found that Chanthaburi strain has the highest in &beta;-glucan content 49.20 + 0.35 % (w/w), and high potential antioxidant activity (79.14 +0.77 DPPH % and 50.92 + 0.48 ABTS %) (p &lt; 0.05). The extraction methods had no effect on the yield of &beta;-glucan, except antioxidant properties and chemical structure of extract substance. The extract substance from M2 has significant the highest potential antioxidant activity (80.22 + 0.51 drink mushroom juice in can by using 1-day-old MR and adjust pH more than 7 can increase antioxidant properties of product.

scholarly journals PELUANG MINUMAN KOMBUCHA SEBAGAI PANGAN FUNGSIONAL

Agrika ◽  
2020 ◽  
Vol 14 (2) ◽  
pp. 184
Author(s):  
Aniswatul - Khamidah ◽  
S. S. Antarlina
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Green Tea ◽  
Functional Food ◽  
Nutritional Value ◽  
The Body ◽  
Tea Leaves ◽  
Great Opportunity ◽  
Mango Leaves ◽  
Guava Leaves

AbstrakKebiasaan masyarakat Indonesia dalam mengkonsumsi teh, memberikan peluang yang besar dalam pengembangan kombucha. Kombucha merupakan minuman yang terbuat dari teh yang difermentasi menggunakan mikroorganisme, yang mempunyai lebih banyak manfaat dibandingkan dengan teh biasa. Aktivitas mikroorganisme selama fermentasi akan menghasilkan berbagai senyawa yang bermanfaat bagi kesehatan, diantaranya adalah terbentuknya senyawa fenolik. Semakin tinggi senyawa fenolik yang dihasilkan maka semakin tinggi pula aktivitas antioksidannya. Selain itu kombucha mengandung senyawa-senyawa organik yang bermanfaat bagi tubuh sehingga sangat berpotensial sebagai pangan fungsional. Makalah ini bertujuan untuk memaparkan peluang kombucha sebagai pangan fungsional, manfaat kombucha, nilai gizi, jenis mikroba yang berperan, proses pembuatan kombucha serta aktivitas antioksidan minuman kombucha dari berbagai komoditas seperti rosela, daun salam, daun jambu, daun sirih, daun sirsak, daun kopi, daun teh, bawang tiwai, teh hijau, teh oolong, daun coklat, daun mangga dan daun tin. Diharapkan minuman kombucha sebagai alternatif diversifikasi pangan fungsional yang dapat bermanfaat bagi kesehatan dan meningkatkan immunomodulator.AbstractThe habits of the Indonesian people in consuming tea, provide a great opportunity in the development of kombucha. Kombucha is a beverage made from fermented tea using microorganisms, which has more benefits compared to original tea. Microorganism activity during fermentation will produce various compounds that are beneficial to health, including the formation of phenolic compounds. The higher the phenolic compound produced, the higher the antioxidant activity. In addition kombucha contains organic compounds that are beneficial to the body so it is very potential as a functional food. This paper aims to explain the opportunities of kombucha as functional food, the benefits of kombucha, nutritional value, the type of microbes that play a role, the process of making kombucha and the antioxidant activity of kombucha drinks from various commodities such as rosella, “salam” leaves, guava leaves, “sirih” leaves, soursop leaves, coffee leaves , tea leaves, onion tiwai, green tea, oolong tea, cocoa leaves, mango leaves and tin leaves. Kombucha drinks are expected as an alternative to functional food diversification that can benefit health and enhance immunomodulators.

Study of the effect of alcoholic extracts of Maidenhair fern and corn silk in breaking up kidney stones out of living body

2021 ◽  
pp. 5489-5497
Author(s):  
Hala A. Saad ◽  
Saad M. Shukr ◽  
Elaf H. Ali
Keyword(s):  
Uric Acid ◽  
Phenolic Compounds ◽  
Plant Extracts ◽  
Kidney Stones ◽  
The Body ◽  
Living Body ◽  
Corn Silk ◽  
Number Of Patients ◽  
Acidic Function ◽  
Active Substances

This study was conducted on a number of patients with kidney stones, as (60) samples were collected for patients from Baghdad hospitals, while recording the necessary information about the patients. As the results of the analysis on stones taken from 60 patients with kidney stones that shows the materials involved in the formation of the stones were analyzed and the following percentages were calcium 60%, phosphate 30%, oxalate 30%, uric acid 5%, ammonium 3%, magnesium 2%, carbonate and cysteine 0%. Some chemical discoveries have been made of the active compounds in plants, such as the active substances in the coriander plant are tannins, saponins, steroids, glycosides, and phenolic compounds, and the absence of coumarins. As for maize stigmas, the active substances are the presence of coumarins, saponins, steroids, phenolic compounds, and glycosides. The presence of tannins, and the toxicity of plant extracts was revealed, as it showed the non-toxicity of maidenhair and the toxicity of corn stigma. The effect of the alcoholic extracts of plants on the gravel weight and the percentage of degradation outside the body, as well as the concentrations of liberated phosphates, uric acid, calcium, and the acidic function of each of the alcoholic extracts of coriander and corn stems were estimated before adding the gravel and after adding it, and it was calculated over a period of four weeks.

scholarly journals Physical and chemical characterization and quantification of bioactive compounds in berries and berry jams

2017 ◽  
Vol 38 (4) ◽  
pp. 1853 ◽  
Author(s):  
Lorena Mendes Rodrigues ◽  
Diene France de Souza ◽  
Elisângela Aparecida da Silva ◽  
Thais Odete de Oliveira ◽  
Juliana Pinto de Lima
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Significant Loss ◽  
The Body ◽  
Soluble Solids ◽  
Total Phenolic

Brazil is the third largest producer of fresh fruits in the world. Among fruits, berries such as strawberry, blueberry and blackberry can be highlighted for the benefits they provide to the body, owing to their presence of bioactive compound content. The phenolic compounds, especially anthocyanins and ascorbic acid, are examples of bioactive compounds that mainly function in the body as antioxidants. However, the processing steps that lead to the generation of derivatives from these fruits, are damaging to these compounds, often leading to their loss. Thus, the aim of this study was to physically and chemically characterize fresh berries (strawberry, blueberry and blackberry) and their jams, and also to quantify and to evaluate the antioxidant activity of bioactive compounds in berries and their jams. The following parameters were analyzed: moisture, ash, pH, titratable acidity, soluble solids, and color. The levels of total phenolic compounds, total anthocyanins, ascorbic acid content and antioxidant activity were measured. We concluded that there were significant differences in the chemical composition of berries and jams. There was also a significant loss of bioactive compounds due to processing, nevertheless these jams remain good sources of bioactive compounds, and are still considered important to promote some favorable health effects.

scholarly journals Phenolic content and antioxidant activity of young and mature mango (Mangifera indica) and avocado (Persea americana) leave extracts

2019 ◽  
Vol 10 (4) ◽  
pp. 181
Author(s):  
Félicité Kingne Kingne ◽  
Fabrice Tonfack Djikeng ◽  
Hermine Doungue Tsafack ◽  
Mallampalli Sri Lakshmi Karuna ◽  
Hilaire Macaire Womeni
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Biological Activities ◽  
Mangifera Indica ◽  
Radical Scavenging ◽  
Persea Americana ◽  
The Body ◽  
Hot Water ◽  
Antioxidant Power ◽  
Ability To Act

<p>Polyphenols are groups of secondary metabolites in plants, known with their various biological activities, including their ability to act as antioxidants. Due to the side effects of the use of synthetic antioxidants on human’s health, the search for natural less toxic compounds has significantly increased. This study was carried out to evaluate the phenolic content and antioxidant activity of young and mature avocado (<em>Persea americana</em>) and mango leaves (<em>Mangifera indica</em>). Different extracts were prepared by maceration in methanol, ethanol, cold and hot water. The phenolic content of the extracts was determined using the Folic-Ciocalteu Method. A total of three antioxidant tests were done on the extracts: the 2, 2-diphenyl-1-picrylhydrazyl test (DPPH test), the Ferric reducing antioxidant power and the Hydroxyl radical scavenging activity. Results of these investigations generally showed that the mature leaves of mango and young leaves of avocado exhibited the highest phenolic and flavonoid contents, as well as the antioxidant activity. They can be recommended as good sources of antioxidants to reduce the damages caused by free radicals and reactive oxygenated species in the body. They can also be recommended as a source of antioxidants for the preservation of oils, food containing lipids and pharmaceutical products.</p>

scholarly journals Quantification of Bioactive Molecules, Minerals and Bromatological Analysis in Carao (Cassia grandis)

2020 ◽  
Vol 12 (3) ◽  
pp. 88
Author(s):  
Jhunior Abrahan Marcía Fuentes ◽  
Ismael Montero Fernández ◽  
Héctor Zumbado Fernández ◽  
Jesús Lozano Sánchez ◽  
Ricardo Santos Alemán ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Medicinal Plants ◽  
Mineralogical Composition ◽  
Bioactive Molecules ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Total Carotenoids ◽  
Medicinal Properties ◽  
High Concentrations

Medicinal plants have various beneficial conditions for humanity, one of them is its medicinal contribution due to the presence of phytochemicals and antioxidants, characterized by these bioactive compounds as the main source of nutraceuticals. The fruit of Cassia grandis, traditionally known as carao, is a plant that is attributed antimicrobial and medicinal properties. The objective of this work was to determine the bromatological, mineralogical composition and bioactive molecules of carao in the department of Choluteca (Honduras). Total phenolic compounds determined by the Folin-Ciocateau method resulted in higher concentrations in the seeds 11.1&plusmn;0.3 mg EAG 100 g-1. The antioxidant activity was also found to be higher in carao seeds, with concentrations of 7.31&plusmn;0.11 &mu;g g-1 of DPPH and total carotenoids showed higher concentration in the pulp with a concentration of 4.12&plusmn;0.11 &mu;g mL-1. Among the macro minerals, high concentrations of magnesium and calcium stand out in the seed with a concentration of 18.27&plusmn;0.14 mg 100 g-1 and 7.31&plusmn;0.23 mg 100 g-1 respectively. Among the microminerals, iron stands out in higher concentrations than in the rest of the microminerals being higher in the shell with concentrations of 1.71&plusmn;0.23 mg 100 g-1 followed by manganese in concentrations of 0.51&plusmn;0.12 mg 100 g-1.

Vitamin C, phenolic compounds and antioxidant activity of Brazilian baby foods

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Tainara Leal de Sousa ◽  
Jessyca Pinheiro da Silva ◽  
Ariadne Ribeiro Lodete ◽  
Daniele Silva Lima ◽  
Abner Alves Mesquita ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Principal Component ◽  
Point Of View ◽  
The Body ◽  
Total Phenolic ◽  
Content Type ◽  
Baby Foods ◽  
Inflammatory Processes

Purpose This study aims to analyze the levels of vitamin C, phenolic compounds and antioxidants in baby food. Providing nutritious food to the infants is essential for their growth and development. Baby foods are foods prepared from any suitable nutritive material and intended for feeding children after six months of age. The search for foods that meet the nutritional needs of children and that also promote aspects of health has increased on the part of parents. Design/methodology/approach A total of 17 different types of baby foods (2 brands) were purchased and the vitamin C content, total phenolic compounds (TPC) and antioxidant activity were determined. The authors also assessed the adequacy of labeling in accordance with regulatory parameters. Data was submitted to analysis of variance, and the means were compared by the Tukey test at 5% probability. Principal component analysis was performed to evaluate the results (phenolic compounds, vitamin C and antioxidant activity) from the multidimensional point of view. Findings In general, the labeling of baby foods proved to be within the legislation, but with confusing information for the consumer. BF7-AAPO (apple pulp and juice, papaya and orange juice), BF-BAO (banana, apple juice and oatmeal) and BF-AA (apple pulp and juice) showed the highest vitamin C content (20–28 mg/100 g; p < 0.001). BF-A (apple), BF-B (banana) and BF-AA showed the highest TPC (7–8.2 mg/100 g; p < 0.001). BF-CP (cassava-parsley), BF-PCBCP (potato, carrot, beef and cassava-parsley) and BF-PCBB (potato, carrot, beef and broccoli) showed the highest antioxidant activity (44–48%; p < 0.001). High value of TPC was related to high value of antioxidant activity in baby foods. In conclusion, vitamin C content in the baby foods was different from those reported on the labels and there was a direct relationship between the content of TPC and the antioxidant capability. Originality/value The objective of this work was to evaluate bioactive compounds and antioxidant activity in baby foods. So far, few papers have reported on the subject as the authors seek to know about essential nutrients. However, this knowledge is important because these compounds can decrease and/or prevent inflammatory processes in the body.

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