Postharvest treatment with 1-MCP in apple ‘Gala’ mutants: physicochemical characterization, bioactive compounds and antioxidant activity

Many native species from the Cactaceae family with occurrence in northeastern Brazil have been investigated targeting their chemical composition and functional properties as strategy of adding value to these species that are underexploited according to ethnobotanical studies. The xiquexique (Pilosocereus gounellei (A. Weber ex K. Schum.)) is one of these species that adapts in high temperatures and low rainfall environments and some local populations use it for several purposes, including animal feeding and medicinal. However, there is few studies regarding the physical and physicochemical characterization and on the compounds of functional interest in fruits of this species. In the context, the aim of this study was to evaluate the physical and physicochemical characteristics, bioactive compounds and antioxidant activity of the xiquexique fruit from plants occurring in three municipalities of the state of Paraíba, Brazil. The pulp of fruits from the municipalities of Boqueirão and Solânea presented lower acidity content, with higher SS/AT ratio and may be more suitable for fresh consumption. Furthermore, fruits from these municipalities can be also attractive for processing once they had larger sizes. Fruits of xiquexique exhibited high contents of functional compounds such as phenolic and betalains, which provided high antioxidant activity, with potential for adding value.

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Postharvest treatment with calcium delayed ripening and enhanced bioactive compounds and antioxidant activity of ‘Cristalina’ sweet cherry

Acta Horticulturae ◽

10.17660/actahortic.2017.1161.81 ◽

2017 ◽

pp. 511-514 ◽

Cited By ~ 2

Author(s):

H.M. Díaz-Mula ◽

D. Valero ◽

F. Guillén ◽

J.M. Valverde ◽

P.J. Zapata ◽

...

Keyword(s):

Antioxidant Activity ◽

Bioactive Compounds ◽

Sweet Cherry ◽

Postharvest Treatment

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Physicochemical characterization and bioactive compounds in breadfruit (Artocarpus altilis) and its dried products.

Research Society and Development ◽

10.33448/rsd-v10i15.23391 ◽

2021 ◽

Vol 10 (15) ◽

pp. e537101523391

Author(s):

Clemilson Elpidio da Silva ◽

Narendra Narain

Keyword(s):

Antioxidant Activity ◽

Bioactive Compounds ◽

Physicochemical Characterization ◽

Ethanolic Extract ◽

Titratable Acidity ◽

Soluble Solids ◽

Maturation Stage ◽

Scientific Publications ◽

Artocarpus Altilis ◽

Significant Difference

Breadfruit (Artocarpus altilis) is described as an important food source in the diet of several countries, being considered as a valuable food with the potential to positively impact food security in the world. Breadfruit is a fruit of Asian origin with considerable economic and food importance for the region, due to its exceptional nutritional characteristics that bring benefits to the health to its consumers. However in Brazil, the fruit is little known and is underused. Only a very few scientific publications emphasizing the technological characteristics of breadfruit processing have been reported in the literature, which motivated the realization of the present research on its physicochemical characteristics. The fruits used were obtained from domestic orchards at the ripe and “green” ripening stages. The analyses performed were of pH, total soluble solids, total titratable acidity, water activity, ash content, lipids, protein, moisture and color (L*, a*, b*, C* and ºHue). Antioxidant activity through ABTS, DPPH and FRAP assays, and total phenolics and flavonoids compounds were determined. Descriptive data were analyzed by Analysis of Variance (ANOVA), Tukey mean test (p<0.05). The results of the physicochemical analysis indicated that the drying to obtain breadfruit flour is a viable alternative, which provides a nutritional increase and a more attractive color to the product, minimizes post-harvest losses, in addition to being a technology with high potential for the availability of new food alternatives. Comparing the two extracts, the antioxidant activity was higher in the ethanol extracts of breadfruit flour. This result may be related to the maturation stage and the concentration of its components. For the phenolics and flavonoids bioactive compounds, there was a significant difference (p<0.05), evidencing the aqueous extract, when compared to ethanolic extract.

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Temulawak (Curcuma xanthorrhizaRoxb.) belongs to the family Zingiberaceae, has been empirically used as herbal medicines. The research was aimed to evaluate three promising lines of Temulawak based on their high bioactive contents (xanthorrhizol and curcuminoid) and its in vitro bioactivity (antioxidant and toxicity), and to obtain information on agrobiophysic environmental condition which produced high bioactive compounds. The xanthorrhizol and curcuminoid contents were measured by HPLC. In vitro antioxidant and toxicity were determined by DPPH (1,1-diphenyl-2-picryl-hydrazyl) method and BSLT (Brine Shrimp Lethality Test). The result showed that promising line A produced the highest yield of bioactive and bioactivity, i.e. 0.157 and 0.056 g plant-1of xanthorrizol and curcuminoid respectively. The IC50 of antioxidant activity was 65.09 mg L-1and LC50of toxicity was 69.05 mg L-1. In this study, Cipenjo had the best temulawak performance than two other locations. According to the agrobiophysic parameters, Cipenjo environmental condition was suitable for temulawak cultivation with temperature 28-34 ºC, rainfall ± 223.97 mm year-1 and sandy clay soil. Keywords: antioxidant, curcuminoid, promising lines, temulawak, xanthorrhizol

Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) ◽

10.24831/jai.v40i2.6383 ◽

1970 ◽

Vol 40 (2) ◽

Author(s):

Waras Nurcholis ◽

Edy Djauhari Purwakusumah ◽

Mono Rahardjo ◽

Latifah K. Darusman

Keyword(s):

Antioxidant Activity ◽

Bioactive Compounds ◽

Brine Shrimp ◽

Clay Soil ◽

Herbal Medicines ◽

Environmental Condition ◽

In Vitro Bioactivity ◽

The Family ◽

Promising Line

Temulawak (Curcuma xanthorrhizaRoxb.) belongs to the family Zingiberaceae, has been empirically used as herbal medicines. The research was aimed to evaluate three promising lines of Temulawak based on their high bioactive contents (xanthorrhizol and curcuminoid) and its in vitro bioactivity (antioxidant and toxicity), and to obtain information on agrobiophysic environmental condition which produced high bioactive compounds. The xanthorrhizol and curcuminoid contents were measured by HPLC. In vitro antioxidant and toxicity were determined by DPPH (1,1-diphenyl-2-picryl-hydrazyl) method and BSLT (Brine Shrimp Lethality Test). The result showed that promising line A produced the highest yield of bioactive and bioactivity, i.e. 0.157 and 0.056 g plant-1of xanthorrizol and curcuminoid respectively. The IC50 of antioxidant activity was 65.09 mg L-1and LC50of toxicity was 69.05 mg L-1. In this study, Cipenjo had the best temulawak performance than two other locations. According to the agrobiophysic parameters, Cipenjo environmental condition was suitable for temulawak cultivation with temperature 28-34 ºC, rainfall ± 223.97 mm year-1 and sandy clay soil. Keywords: antioxidant, curcuminoid, promising lines, temulawak, xanthorrhizol

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Immobilization of Oat Bran Polyphenols in Complex Coacervates of Whey Protein and Malthodextrin

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2020-3-460-469 ◽

2020 ◽

Vol 50 (3) ◽

pp. 460-469

Author(s):

Damir Zyaitdinov ◽

Alexandr Ewteew ◽

Anna Bannikova

Keyword(s):

Antioxidant Activity ◽

Enzymatic Hydrolysis ◽

Whey Protein ◽

Bioactive Compounds ◽

Total Phenolic Content ◽

Phenolic Content ◽

Wall Material ◽

Total Phenolic ◽

Oat Bran ◽

Kinetics Of

Introduction. Bioactive compounds are a very popular topic of modern food science, especially when it concerns obtaining polyphenols from cereals. The antiradical, antioxidant, and anti-inflammatory properties of these ingredients allow them to inhibit and prevent coronary, artery, and cardiovascular diseases, as well as several types of cancer. Encapsulation is an effective technology that protects bioactive ingredients during processing and storage. In addition, it also prevents any possible interaction with other food constituents. The research objective was to obtain effective tools of controlled delivery of bioactive compounds. The study featured whey protein as a wall material in combination with maltodextrin to encapsulate the bioactives from oat bran. Study objects and methods. The processed material was oat bran. The technology of its biotransformation was based on ultrasound processing and enzymatic hydrolysis. The antioxidant properties were determined using a coulometer of Expert – 006-antioxidants type (Econix-Expert LLC, Moscow, Russia). Separation and quantitative determination of extract were followed using a Stayer HPLC device (Akvilon, Russia) and a system column Phenomenex Luna 5u C18(2) (250×4.6 mm). The total phenolic content was measured by a modified Folin-Ciocalteu method. To prepare microcapsules, whey protein concentrate (WPC) and maltodextrin (MD) solutions were mixed at ratios 6:4, 4:6, and 5:5. After that, the mixes were treated by ultrasonication and 10% w/w of guar gum solution as double wall material. The encapsulation efficiency (EE) was determined as a ratio of encapsulated phenolic content to total phenolic content. A digestion protocol that simulates conditions of the human gastric and intestinal tract was adapted to investigate the release kinetics of the extracts. Results and discussion. Ferulic acid is the main antioxidant in cereals. Its amount during extraction was consistent with published data: 9.2 mg/mL after ultrasound exposure, 9.0 mg/mL after enzymatic extraction, and 8.6 mg/mL after chemical treatment. The antioxidant activity of the obtained polyphenols was quite high and reached 921 cu/mL. It depended on the concentration of the preparation in the solution and the extraction method. The polyphenols obtained by ultrasonic exposure and enzyme preparations proved to have a more pronounced antioxidant activity. The highest EE (95.28%) was recorded at WPC:MD ratio of 60:40. In vitro enzymatic hydrolysis protocol simulating digestion in the gastrointestinal tract was used to study the effect of capsule structural characteristics on the kinetics of polyphenol release. The percentage of o polyphenols released from capsules ranged from 70% to 83% after two hours of digestion, which confirmed the effectiveness of microencapsulation technology. Conclusion. The research confirmed the possibility of using polyphenols obtained by the biotechnological method from oat bran as functional ingredients. Eventually, they may be used in new functional products with bifidogenic properties. Whey protein can be used to encapsulate polyphenols as the wall material of microcapsules.

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Comparison of Bioactive Compounds of Matricaria recutita Extracted by Ultrasound and Maceration and their Effects on Preventing Sunflower Oil During Frying

Current Nutrition & Food Science ◽

10.2174/1573401313666170712110248 ◽

2019 ◽

Vol 15 (2) ◽

pp. 156-164 ◽

Cited By ~ 1

Author(s):

Reza Farahmandfar ◽

Maryam Asnaashari ◽

Yegane Asadi ◽

Batool Beyranvand

Keyword(s):

Antioxidant Activity ◽

Gallic Acid ◽

Bioactive Compounds ◽

Sunflower Oil ◽

Radical Scavenging ◽

Stability Index ◽

Acid Value ◽

Extraction Methods ◽

Oil Stability Index ◽

Matricaria Recutita

Background: It is important to study about the use of natural antioxidants as alternatives to synthetic ones due to the possibility of carcinogenic effects of synthetic antioxidants. This study is comparing the effect of the ultrasound-assisted and maceration extraction methods on antioxidant activity of Matricaria recutita. Methods: Bioactive compounds including phenolic, tocopherol, flavonoid and tannins and antioxidant activity of the extracts were evaluated. Moreover, extracts obtained from ultrasound and maceration methods were added to sunflower oil without any antioxidants at level of 200, 500 and 800 ppm, after that samples were heated at 180°C. Oxidation of the samples were evaluated after 0, 4, 8, 12, 16, 20 and 24 hours by measuring Peroxide Value (PV), Conjugated Diene (CD), Iodine Value (IV), Carbonyl Value (CV), Total Polar Compounds (TPC), Oil Stability Index (OSI), Color Index (CI) and acid value (AV). Results: The result showed total phenol (42.90 mg gallic acid/g extract), tocopherol (120.46 µg α - tocopherol/ml extract), flavonoid (2.64 mg/100 g extract) and tannins (3.89 mg gallic acid/g extract) of ultrasound extracts were higher than maceration extracts. Antioxidant activity of the extract was evaluated by DPPH assay which indicated 800 ppm of the Matricaria recutita extracted by ultrasound was the highest radical scavenging ability. Conclusion: Result indicated both ultrasound and maceration extracts could increase the oil oxidative stability but could not increase compared to BHA. In most cases, the extract samples by ultrasound had a better effect on stabilizing of sunflower oil during frying.

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The Influence of Temperature, Storage Conditions, pH, and Ionic Strength on the Antioxidant Activity and Color Parameters of Rowan Berry Extracts

Molecules ◽

10.3390/molecules26133786 ◽

2021 ◽

Vol 26 (13) ◽

pp. 3786

Author(s):

Elena Cristea ◽

Aliona Ghendov-Mosanu ◽

Antoanela Patras ◽

Carmen Socaciu ◽

Adela Pintea ◽

...

Keyword(s):

Antioxidant Activity ◽

Ionic Strength ◽

Organic Acids ◽

Bioactive Compounds ◽

Acid Methyl Ester ◽

Storage Conditions ◽

Raw Material ◽

Thermal Treatments ◽

Spectrophotometric Methods ◽

Berry Extracts

Recent trends in the food industry combined with novel methods in agriculture could transform rowan into a valuable raw material with potential technological applications. Thus, the aim of this research was to investigate the content of bioactive compounds in its fruits and to assess the color and antioxidant stability of the extracts prepared from such fruits during various thermal treatments and at different pH and ionic strength values. Various spectrophotometric methods, HPLC, and capillary electrophoresis were used to quantify the concentrations of bioactive compounds—polyphenols, carotenoids, organic acids, and to assess antioxidant activity and color. The results show that rowan berries contain circa 1.34–1.47 g/100 g of polyphenols among which include catechin, epicatechin, ferulic acid methyl ester, procyanidin B1, etc.; ca 21.65 mg/100 g of carotenoids including zeaxanthin, β-cryptoxanthin, all-trans-β-carotene, and various organic acids such as malic, citric, and succinic, which result in a high antioxidant activity of 5.8 mmol TE/100 g. Results also showed that antioxidant activity exhibited high stability when the extract was subjected to various thermal treatments, pHs, and ionic strengths, while color was mainly impacted negatively when a temperature of 100 °C was employed. This data confirms the technological potential of this traditional, yet often overlooked species.

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