scholarly journals Improving the quality and the taste of green tea ice cream by identifying suitable cultivar, agronomic practices and processing techniques of Assamica tea grown in Sri Lanka

2020 ◽  
Vol 8 (1) ◽  
pp. 062-068
Author(s):  
D. S.G. G. C. Swarnathilake ◽  
Don Chandana Abeysinghe
Keyword(s):  
Green Tea ◽  
Freeze Drying ◽  
Colorimetric Method ◽  
Value Added ◽  
Ice Cream ◽  
Processing Technique ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Green Tea Powder ◽  
Processing Techniques

The objectives of this study were to find the most suitable tea cultivar, shading effect and best tea processing technique for production of green tea powder with low astringency and amount of green tea addition to produce ice cream with best flavor and medicinal values. Green tea powder was manufactured using five different cultivars i.e. TRI 2023, TRI 2026, TRI 2027, TRI 4042 and TRI 4047 grown under shaded and un-shaded conditions with three processing techniques namely; steaming, pan firing and freeze drying and green tea ice cream was prepared using processed green tea powder. To reveal the health benefits of green tea powder and green tea ice cream, total phenolic content (TPC) , total flavonoid content (TFC) and Total antioxidant capacity (TAC) were checked by using modified folin-ciocalteu method , colorimetric method and ferric reducing antioxidant power (FRAP) assay respectively. The best quality green tea in terms of colour and flavour can be produced from tea leaves of TRI 4047 cultivar which was cultivated under shaded conditions with freeze drying processing technique. In terms of colour and flavour, 15 g of green tea added for ice cream mixture (500 mL of milk, 125 mL of whipping cream and 150 g of sugar) is the most suitable amount to add for green tea ice cream preparation. Significantly, higher TAC, TPC and TFC in green tea ice cream when compared to normal ice cream (without green tea powder) indicating the importance of consuming value added green tea ice cream as a healthy food.

scholarly journals Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 165
Author(s):  
Elisabetta Bravi ◽  
Giovanni De Francesco ◽  
Valeria Sileoni ◽  
Giuseppe Perretti ◽  
Fernanda Galgano ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Liquid Waste ◽  
Value Added ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Brewing Industry ◽  
Antioxidant Power ◽  
Spent Grains ◽  
By Products

The brewing industry produces high quantities of solid and liquid waste, causing disposal issues. Brewing spent grains (BSGs) and brewing spent hop (BSH) are important by-products of the brewing industry and possess a high-value chemical composition. In this study, BSG and BSH, obtained from the production process of two different types of ale beer (Imperial red and Belgian strong beer) were characterized in terms of valuable components, including proteins, carbohydrates, fat, dietary fiber, β-glucans, arabinoxylans, polyphenols, and phenolic acids, and antioxidant activity (Ferric Reducing Antioxidant Power Assay (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)). Significant concentrations of total polyphenols were observed in both BSH and BSG samples (average of about 10 mg GAE/g of dry mass); however, about 1.5-fold higher levels were detected in by-products of Belgian strong ale beer compared with Imperial red. Free and bound phenolic acids were quantified using a validated chromatographic method. A much higher level of total phenolic acids (TPA) (about 16-fold higher) was found in BSG samples compared with BSHs. Finally, their antioxidant potential was verified. By-products of Belgian strong ale beer, both BSG and BSH, showed significantly higher antioxidative capacity (about 1.5-fold lower inhibitory concentration (IC50) values) compared with spent grains and hop from the brewing of Imperial red ale. In summary, BSG and BSH may be considered rich sources of protein, carbohydrates, fiber, and antioxidant compounds (polyphenols), and have the potential to be upcycled by transformation into value-added products.

scholarly journals Total Phenolic Content, Flavonoid Content and Antioxidant Potential of Wild Vegetables from Western Nepal

Plants ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 96 ◽  
Author(s):  
Sushant Aryal ◽  
Manoj Kumar Baniya ◽  
Krisha Danekhu ◽  
Puspa Kunwar ◽  
Roshani Gurung ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Colorimetric Method ◽  
Radical Scavenging ◽  
Aluminium Chloride ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Flavonoid Content ◽  
Antioxidant Power ◽  
Wild Vegetables ◽  
Ic50 Value

Eight selected wild vegetables from Nepal (Alternanthera sessilis, Basella alba, Cassia tora, Digera muricata, Ipomoea aquatica, Leucas cephalotes, Portulaca oleracea and Solanum nigrum) were investigated for their antioxidative potential using 2,2-dyphenyl-1-picrylhydrazyl (DPPH) scavenging, hydrogen peroxide (H2O2), ferric reducing antioxidant power (FRAP), and ferric thiocyanate (FTC) methods. Among the selected plant extracts C. tora displayed the highest DPPH radical scavenging activity with an IC50 value 9.898 μg/mL, whereas A. sessilis had the maximum H2O2 scavenging activity with an IC50 value 16.25 μg/mL—very close to that of ascorbic acid (16.26 μg/mL). C. tora showed the highest absorbance in the FRAP assay and the lowest lipid peroxidation in the FTC assay. A methanol extract of A. sessilis resulted in the greatest phenolic content (292.65 ± 0.42 mg gallic acid equivalent (GAE)/g) measured by the Folin–Ciocalteu reagent method, while the smallest content was recorded for B. alba (72.66 ± 0.46 GAE/g). The greatest flavonoid content was observed with extracts of P. oleracea (39.38 ± 0.57 mg quercetin equivalents (QE)/g) as measured by an aluminium chloride colorimetric method, while the least was recorded for I. aquatica (6.61 ± 0.42 QE/g). There was a strong correlation between antioxidant activity with total phenolic (DPPH, R2 = 0.75; H2O2, R2 = 0.71) and total flavonoid content (DPPH, R2 = 0.84; H2O2, R2 = 0.66). This study demonstrates that these wild edible leafy plants could be a potential source of natural antioxidants.

Biologically active compounds released and extraction efficiency of cantaloupe juice treated with combination of Rapidase EX color and Accellerase

2017 ◽  
Vol 47 (5) ◽  
pp. 623-634 ◽  
Author(s):  
Phisut Naknaen
Keyword(s):  
Extraction Efficiency ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Value Added ◽  
Biologically Active Compounds ◽  
Biologically Active ◽  
Total Phenolic ◽  
Active Compounds ◽  
Antioxidant Power ◽  
Content Type

Purpose The purpose of this paper is to investigate the effects of concentrations of mixed enzymes (Rapidase EX Color and Accellerase) and incubation times on the release of biologically active compounds and the extraction efficiency of cantaloupe juice. Design/methodology/approach Different concentrations of the mixed enzymes (0.25-1.0 per cent) and incubation times (1-5 h) were used. The yield, clarity, bioactive compounds and antioxidant activities were investigated. Findings The total phenolic content, total flavonoid content, β-carotene, ascorbic acid content and antioxidant capacities as evaluated by 2, 2-diphenyl-1-picrylhydrazyl-radical scavenging activity and ferric reducing antioxidant power were approximately 6, 3.25, 3, 2.5, 3.5 and 3.0 times higher than the control samples after incubating with 0.5 per cent enzyme for 2 h (p < 0.05). This condition was recommended to promote the release of biologically active compounds and still provided a 32 per cent increase in the amount of the extracted juice. Practical implications Cantaloupe juice produced by enzymatic treatment could be claimed to be a source of health enhancing compounds. This work could be used as a guideline for the industry to develop high value-added functional drinks from cantaloupe. Originality/value This study evaluates for the first study on the application of Rapidase EX Color and Accellerase for improving the phytochemical compounds in cantaloupe juice. This technique could successfully extract the cantaloupe juice with biologically active nutrients containing beneficial health effects.

scholarly journals Changes in Nutrients, Energy, Antioxidant and Carotenoid Levels of Dried Tomato (Lycopersicon esculentum) Pomage Treated with Aspergillus niger Solid-State Fermentation

2021 ◽  
Vol 9 (4) ◽  
pp. 701-708
Author(s):  
Kerim Demirgül ◽  
Ergin Ozturk
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Solid State Fermentation ◽  
Animal Feed ◽  
Value Added ◽  
Proximate Analysis ◽  
Metabolizable Energy ◽  
Neutral Detergent Fiber ◽  
Total Phenolic ◽  
Antioxidant Power

Tomato pomace (TP), utilized improperly is not namely causes a waste of valuable resources but also increases environmental pollution. In this study, possibilities improving nutrient composition by fermenting dry TP with Aspergillus niger was investigated for the value-added utilization of this pomace in animal feed. The TP, dried at 65°C for 8 hours with a simple layer and under a laminar airflow drying oven, was subjected to solid-state fermentation. After unfermented and fermented dry pomaces were milled in 2 mm sieve, proximate analysis and the analysis of cellulosic fractions were performed. Roughage quality indices were calculated using cellulosic fractions. Fermentation of TP with Aspergillus niger inoculant increased the amount of dry matter (82.98 vs 91.47%), crude fiber (21.71 vs 23.00%), neutral detergent fiber (29.70 vs 35.92%), acid detergent fiber (25.22 vs 26.84%), acid detergent lignin (7.91 vs 10.77%), hemicellulose (44.71 vs 90.78), crude protein (13.70 vs 21.37%), ether extract (2.82 vs 3.52%) and ash (10.57 vs 13.24%) compare to unfermented TP. Fermentation process decreased nitrogen-free extract (51.19 vs 38.86%), non-fiber carbohydrates (46.03 vs 29.47%) and quality index as relative feed value (216.9 vs 176.1) and relative forage quality (242.5 vs 195.5) and metabolizable energy (2.66 vs 2.60). Ferric reducing antioxidant power (FRAP), DPPH free radical (2,2-diphenyl-1-picrilhydrazil) and total phenolic content of TP did not increase by fermentation. Concentration of β-carotene and lycopene of TP decreased after fermentation with A niger. The results indicate that the selected strains of A. niger can be used to enrich the chemical composition of TP, except for cellulosic fractions and also carotenoids and antioxidant activity.

scholarly journals Influence of Conventional and Ultrasonic-Assisted Extraction on Phenolic Contents, Betacyanin Contents, and Antioxidant Capacity of Red Dragon Fruit (Hylocereus polyrhizus)

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Nurul Shazini Ramli ◽  
Patimah Ismail ◽  
Asmah Rahmat
Keyword(s):  
Colorimetric Method ◽  
Reducing Power ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Antioxidant Power ◽  
Antioxidant Capacities ◽  
Assisted Extraction ◽  
Dragon Fruit ◽  
Ultrasonic Assisted ◽  
Ultrasonic Assisted Extraction

The aim of this study was to examine the effects of extraction methods on antioxidant capacities of red dragon fruit peel and flesh. Antioxidant capacities were measured using ethylenebenzothiozoline-6-sulfonic acid (ABTS) radical cation assay and ferric reducing antioxidant power assay (FRAP). Total phenolic content (TPC) was determined using Folin-Ciocalteu reagent while quantitative determination of total flavonoid content (TFC) was conducted using aluminium trichloride colorimetric method. Betacyanin content (BC) was measured by spectrophotometer. Red dragon fruit was extracted using conventional (CV) and ultrasonic-assisted extraction (UE) technique to determine the most efficient way of extracting its antioxidant components. Results indicated that UE increased TFC, reduced the extraction yield, BC, and TPC, but exhibited the strongest scavenging activity for the peel of red dragon fruit. In contrast, UE reduced BC, TFC, and scavenging activity but increased the yield for the flesh. Nonetheless, UE slightly increases TPC in flesh. Scavenging activity and reducing power were highly correlated with phenolic and flavonoid compounds. Conversely, the scavenging activity and reducing power were weakly correlated with betacyanin content. This work gives scientific evidences for the consideration of the type of extraction techniques for the peel and flesh of red dragon fruit in applied research and food industry.

scholarly journals ANTI-INFLAMMATORY, ANALGESIC AND ANTIOXIDANT ACTIVITIES OF HYDRO-ACETONIC EXTRACT FROM WISSADULA AMPLISSIMA VAR. ROSTRATA (SHUM. AND THONN.) R. E. FRIES

2018 ◽  
Vol 10 (8) ◽  
pp. 113
Author(s):  
Emmanuel A. M. Thiombiano ◽  
Noufou Ouedraogo ◽  
Martin Kiendrebeogo ◽  
Marius Lompo
Keyword(s):  
Lipid Peroxidation ◽  
Acute Toxicity ◽  
Xanthine Oxidase ◽  
Antioxidant Activities ◽  
Colorimetric Method ◽  
Aluminium Chloride ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Anti Inflammatory ◽  
Analgesic Activities

Objective: The present study aims to investigate anti-inflammatory, analgesic and antioxidant effects of the hydroacetonic extract (HAE) from Wissadula amplissima whole plant and to determine its polyphenol and flavonoid contents.Methods: Extraction was achieved by soaking defatted W. amplissima with aqueous acetone solvent. Acute toxicity and pharmacological investigations were performed per os and intraperitoneally on Naval Medical Research Institute (NMRI) mice. The carrageenan-induced paw edema and the acetic acid-induced writhing tests were used to assess the in vivo anti-inflammatory and analgesic activities. Inhibition of xanthine oxidase and lipoxygenase were carried out in vitro using endpoint spectrophotometric assays at 295 nm and 234 nm. 2,2-diphenyl-1-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Power (FRAP), lipid peroxidation and desoxyribose degradation assays were used to point out antioxidant activities of extract. Aluminium chloride colorimetric method was used to determine total flavonoids content when and total phenolic content was measured by the method Folin-ciocalteu reagent.Results: W. amplissima’s HAE exhibited a slight acute toxicity with no lethality observed. Significant (p<0.05) anti-inflammatory and analgesic activities were recorded as well as strong inhibitory activities on lipoxygenase and xanthine oxidase. W. amplissima’s HAE also demonstrated interesting antioxidant activities particularly in preventing lipid peroxidation. Polyphenol and flavonoid contents were respectively estimated to 64.33±1.34 mg Gallic Acid Equivalent (GAE) and 35.17±0.77 mg Quercetin Equivalent (QE) per 100 mg of W. amplissima’s HAE.Conclusion: HAE of W. amplissima exhibited a promising anti-inflammatory and analgesic potential compared to the reference (acetylsalicylic acid, Hydrocortisone, paracetamol) and regarding the inhibition of lipoxygenase and lipid peroxidation. The anti-inflammatory and analgesic activities seem to be related to the antioxidant and enzymes inhibitors compounds of the plant extract. 

scholarly journals Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages

Antioxidants ◽  
2022 ◽  
Vol 11 (1) ◽  
pp. 155
Author(s):  
Dan-Dan Zhou ◽  
Adila Saimaiti ◽  
Min Luo ◽  
Si-Yu Huang ◽  
Ruo-Gu Xiong ◽  
...  
Keyword(s):  
Green Tea ◽  
High Performance ◽  
Antioxidant Activities ◽  
Black Tea ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Array Detector ◽  
Antioxidant Power ◽  
Phenolic Contents ◽  
Trolox Equivalent

Kombucha is a popular beverage with various bioactivities (such as antioxidant activity), which can be attributed to its abundant bioactive compounds, especially polyphenols. Kombucha is conventionally prepared by fermentation of a sugared black tea infusion without tea residue. In this study, the effects of black tea residue and green tea residue on kombucha were studied, and its antioxidant activities, total phenolic contents, as well as concentrations of polyphenols at different fermentation stages were evaluated using ferric-reducing antioxidant power, Trolox equivalent antioxidant capacity, Folin-Ciocalteu method and high-performance liquid chromatography with a photodiode array detector. The results showed that fermentation with tea residue could markedly increase antioxidant activities (maximum 3.25 times) as well as polyphenolic concentrations (5.68 times) of kombucha. In addition, green tea residue showed a stronger effect than black tea residue. Overall, it is interesting to find that fermentation with tea residues could be a better strategy to produce polyphenol-rich kombucha beverages.

scholarly journals LACTOBACILLUS PARACASEI HII01 MEDIATED FERMENTATION OF SYZYGIUM CUMINI L. FRUITS: ASSESSMENT OF CHANGES IN PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY

2018 ◽  
Vol 11 (6) ◽  
pp. 304 ◽  
Author(s):  
Sasithorn Sirilun ◽  
Bhagavathi Sundaram Sivamaruthi ◽  
Periyanaina Kesika ◽  
Sartjin Peerajan ◽  
Chaiyavat Chaiyasut
Keyword(s):  
Lactic Acid ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Colorimetric Method ◽  
Antioxidant Properties ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Syzygium Cumini ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power

Objective: Syzygium cumini L. fruits are reported for several pharmacological applications and winemaking. The present study was conducted to develop and analyze the phytochemical content, and antioxidant properties of lactic acid bacteria mediated fermented S. cumini fruit juice (FSJ).Methods: The pH of FSJ was measured by pH meter, and total acidity was calculated by titration method. The Folin-Ciocalteu colorimetric method was employed to assess the total phenolic content (TPC), and antioxidant properties were determined by 2, 2′-azino-bis-3-ethylbenzthiazoline-6- sulphonic acid, ferric reducing antioxidant power, and ferrous ion-chelating assays.Results: The formula 1 and 2 displayed pH of 3.23, and 3.12, respectively, after 6 months of fermentation. The acidity of F1 and F2 was regularly increased from 0.23 to 0.55 and 0.29 to 0.53 mg lactic acid equivalent per ml sample, respectively. The TPC of FSJ was progressively increased. The F1 and F2 showed an increase in TPC from 0.94 to 1.61 and 1.05 to 1.95 mg Gallic acid equivalent per ml of sample, respectively. The Formula 1 and 2 exhibited antioxidant capacities of 1.90 and 2.06 mg Trolox equivalent antioxidant capacity per ml sample, 0.81 and 0.80 quercetin equivalent antioxidant capacity per ml sample, and 1.67 and 1.82 Vitamin-C equivalents antioxidant capacity per ml sample, respectively. Ferric reducing-antioxidant power of Formula 1 and 2, and Control 1 and 2 were 3.90, 4.29, 2.96, and 3.27 mg Fe2SO4 equivalents per ml of sample, respectively. Whereas, the chelating power of samples was not significantly changed at the end of fermentation.Conclusion: The high-quality FSJ was prepared with enhanced antioxidant capacity and phenolic compounds. The probiotic containing FSJ is an alternative functional food supplement to prevent, cure and manage several degenerative disorders. Further, clinical studies are essential to insight the functional quality of FSJ.

Short Communication: Haskap (Lonicera caerulea): A new berry crop with high antioxidant capacity

2012 ◽  
Vol 92 (7) ◽  
pp. 1311-1317 ◽  
Author(s):  
H. P. Vasantha Rupasinghe ◽  
Li Juan Yu ◽  
Khushwant S. Bhullar ◽  
Bob Bors
Keyword(s):  
Antioxidant Capacity ◽  
Short Communication ◽  
Colorimetric Method ◽  
Radical Scavenging ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Frap Assay ◽  
Lonicera Caerulea ◽  
Antioxidant Power ◽  
Nutritional Values

Rupasinghe, H. P. V., Yu, L. J., Bhullar, K. S. and Bors, B. 2012. Short Communication: Haskap (Lonicera caerulea): A new berry crop with high antioxidant capacity. Can. J. Plant Sci. 92: 1311–1317. This study evaluated the antioxidant capacity and total phenolic content as well as total flavonoid content of three haskap (Lonicera caerulea) cultivars, Borealis, Indigo Gem and Tundra, grown in Saskatchewan in comparison with six other commercial fruits using ferric reducing antioxidant power (FRAP) assay, oxygen radical absorbance capacity (ORAC) assay, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assay, the aluminum chloride colorimetric method and the Folin-Ciocalteu method, respectively. The results indicate that haskap berries, especially cv. Borealis possessed the highest antioxidant capacities and total phenolic contents, specifically total flavonoid among tested fruits, and could be used as a promising fruit source of natural antioxidants. The nutritional values of the fruits were also assessed using proximate analysis. Strawberry possessed the highest amount of most minerals and nutrients, whereas the nutritional values for the three haskap cultivars were average.

scholarly journals SCREENING OF ANTIOXIDANTS, ANTI-AGING AND TYROSINASE INHIBITORY ACTIVITIES OF ETHANOLIC AND ETHYL ACETATE EXTRACTS OF FRUIT FLESH AND FRUIT PEEL LANGSAT (Lansium domesticum Corr) IN VITRO

2017 ◽  
Vol 22 (1) ◽  
pp. 63 ◽  
Author(s):  
Syamsu Nur ◽  
Rumiyati Rumiyati ◽  
Endang Lukitaningsih
Keyword(s):  
Ethyl Acetate ◽  
Colorimetric Method ◽  
Ethanolic Extract ◽  
Inhibitory Effect ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Fruit Peel ◽  
Antioxidant Power ◽  
Fruit Flesh ◽  
Dpph Method

This study aims to determine the bioactivity of L.domesticum as cosmetic ingredient. The extraction was prepared by maceration with ethanol 96 % and ethyl acetate to obtain ethanolic extract of fruit flesh (BLE), ethanolic extract of fruit peel (KLE), ethyl acetate extract of fruit flesh (KLE) and fruit peel (KLEA). Then, determination of compounds was conducted by thin layer chromatography (TLC) and analysed of total phenolic and flavonoid content with colorimetric method. The antioxidant capacity was measured using radical scavenging assay of 1,2-diphenyl-2-picrylhydrazyl (DPPH), β-carotene bleaching assay (BCB) and ferric reducing antioxidant power assay (FRAP). The inhibitory effect of skin degradation enzymes (anti-aging) was carried out using elastase and collagenase assay. The tyrosinase inhibitory effect was determined using mushroom tyrosinase. Based on TLC result, extract of L.domesticum containing phenolic, flavonoids, terpenoids and steroids compounds. The largest of total flavonoid content was obtained in KLE (4,76±0,26 %b/b EQ) and phenolic total content in BLEA (6,4±0,15 %b/b EG). Sequence of antioxidant activity measured using DPPH method was BLEA> KLE> BLE> KLEA; while using BCB method and FRAP method were respectively KLEA>BLEA> KLE> BLE; and BLEA> KLE> BLE> KLEA. KLE and KLEA extracts showed the most potent to remaining activity of the enzyme elastase and collagenase. In addition, BLE extract has the higest tyrosinase inhibition than others. Based on these results it can be concluded that the extracts of the fruit flesh and fruit peel of L. domesticum can be used as a cosmetic active ingredient for anti-aging and anti-tyrosinase.

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