scholarly journals Valorization of cocoa and rose waste for preparation of liqueurs

2019 ◽  
Vol 2 (1) ◽  
pp. 8
Author(s):  
Ivelina Vasileva ◽  
Lutsian Krastev ◽  
Anton Minchev Slavov ◽  
Nadezhda Petkova ◽  
Nikoleta Yantcheva ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Dry Weight ◽  
Essential Amino Acids ◽  
Alcoholic Beverages ◽  
Rosa Damascena ◽  
Total Polyphenol ◽  
Chocolate Industry ◽  
Food Applications ◽  
Antioxidant Supplement ◽  
By Products

Chocolate industry generates yearly large quantities of cacao wastes. These by-products pose to the manufacturers’ difficulties for disposal and represent also valuable sources of substances: polysaccharides, polyphenols, etc. The aim of the present work was to characterize cacao waste and search for possible food applications. The waste was investigated for total polyphenol content (5.86±0.39 mg GAE/g dry weight (DW)), flavonoids (0.77±0.02 mg QE/g DW), total dietary fibers (63.58±1.25% DW), proteins (15.80±0.11% DW), and hexane-soluble substances (13.39±0.08% DW). The antioxidant activity, evaluated by DPPH and FRAP (82.82±1.72 and 31.13±0.70 mM TE/g DW waste, respectively) suggested that cacao waste had potential as antioxidant supplement. The most abundant essential amino acids were lysine, tyrosine and phenylalanine: 8.55±0.19, 7.32±0.13 and 6.32±0.11 g/100g protein, respectively. Extraction with water, 50% and 96% ethanol was performed and it was found that the highest amount of polyphenols (and hence higher antioxidant activity) was extracted with 50% ethanol.The results from the analysis suggested that the cacao waste was a rich source of valuable substances and on that basis liqueurs with substituted cacao powder and waste Rosa damascena were prepared. The test panel suggested that the cacao husks were a promising constituent for low-alcoholic beverages.

PHYTOCHEMICAL CONSTITUENTS, ANTIOXIDANT ACTIVITY AND ACUTE ORAL TOXICITY OF POMEGRANATE (PUNICA GRANATUM L.) FRUIT PEEL EXTRACT

2019 ◽  
pp. 7-14
Author(s):  
Hai Trieu Ly ◽  
Tuan Anh Vo ◽  
Viet Hong Phong Nguyen ◽  
Thi My Sa Pham ◽  
Bich Thao Lam ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
Radical Scavenging ◽  
Dry Weight ◽  
Punica Granatum ◽  
Acute Oral Toxicity ◽  
Oral Toxicity ◽  
Fruit Peel ◽  
Total Polyphenol ◽  
Punica Granatum L

Background: The natural antioxidants have an important role in the prevention of many diseases. The aim of study is to investigate phytochemical components, antioxidant activity and acute oral toxicity of Pomegranate (Punica granatum L.) fruit peel (PFP) extract. Materials and methods: Phytochemicals of PFP were determined by qualitative chemical tests, thin layer chromatography, total polyphenol and flavonoid contents. The PFP extract was evaluated for antioxidant activity by DPPH assay and MDA assay. In vivo acute oral toxicity test was conducted using Karber-Behrens method to determine LD50. Results: Results illustrated that PFP mainly contains flavonoids, alkaloids, tannins, triterpenes, saponins, and coumarins. PFP extract exhibited the total polyphenol and flavonoid contents with 189.97 mg gallic acid equivalent/g dry weight and 9.42 mg quercetin equivalent/g dry weight, respectively. The DPPH free radical scavenging and anti-lipid peroxidation activities of PFP extract were expressed with IC50 value of 4.80 μg/mL and 0.38 μg/ mL, sequentially. Simultaneously, the Dmax (the maximum dose administered to mice that no toxicity was observed) of PFP extract was determined to be 21.28 g/kg, equivalent to 35.64 g dried herb. Conclusion: The PFP extract is relatively safe and revealed high antioxidant activity. Key words: Punica granatum L.; polyphenols; flavonoids; gallic acid; quercetin; antioxidant activity; acute oral toxicity

scholarly journals Extraction Process of Polyphenols from Soybean (Glycine max L.) Sprouts: Optimization and Evaluation of Antioxidant Activity

Processes ◽  
2019 ◽  
Vol 7 (8) ◽  
pp. 489 ◽  
Author(s):  
Xuan Tien Le ◽  
Vo Luu Lan Vi ◽  
Tran Quoc Toan ◽  
Long Giang Bach ◽  
Tran Thanh Truc ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ethanol Concentration ◽  
Dry Weight ◽  
Extraction Process ◽  
Extraction Time ◽  
Extraction Temperature ◽  
Polyphenol Content ◽  
Experimental Conditions ◽  
Total Polyphenol ◽  
Total Polyphenol Content

This research aimed to optimize the total polyphenol content (TPC) extracted from soybean sprout powder under different experimental parameters, including ethanol concentration (60–100% v/v), extraction temperature (40–80 °C), extraction time (15–150 min), material:solvent ratio (1:4–1:10 g/mL), the number extraction cycles (1, 2 and 3 times), the age of sprout (0–7 days), and the used part of the sprout (cotyledon, hypocotyl, or radicle). The obtained results were used in response surface methodology, in combination with a central composite design, to model the total polyphenol content (TPC) with respect to three variables, including ethanol concentration, extraction temperature, and material:solvent ratio. The experimental conditions for optimal recovery of TPC consisted of ethanol concentration of 88% (v/v), extraction temperature of 59 °C, material:solvent ratio of 1:6.5 g/mL, extraction time of 60 min, and 2 cycles of maceration. In addition, for maximal TPC, the sprout should undergo the germination of 5 days and the radicle fraction should be used. Based on the suggested optimum conditions, the obtained and verified TPC was 19.801 mg genistein (GE)/g dry weight (d.w.). The obtained dried extract also exhibited low antioxidant activity.

scholarly journals Screening of Selected Sri Lankan Seasonal Fruit Extracts for Total Antioxidant Activity in vitro

2019 ◽  
Vol 7 (1) ◽  
pp. 7-12
Author(s):  
Amarosige Shanoli Kavindya Fernando ◽  
Anoja Priyadarshani Attanayake ◽  
Kamani Ayoma Perera Wijewardena Jayatilaka
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Dry Weight ◽  
Total Antioxidant Activity ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Fruit Extracts ◽  
Total Polyphenol Content ◽  
Total Antioxidant

The present study aimed to determine the total polyphenol content and total antioxidant activities of ten selected seasonal fruit extracts grown in Sri Lanka. The aqueous refluxed fruit extracts (4h) were used at the initial concentration of 0.05 g/mL. The total polyphenol content was determined according to the Folin-Ciocalteu method. The total antioxidant activity was evaluated by DPPH (2, 2-diphenyl-2-picrylhydrazyl), FRAP (ferric reducing power) and TBA (thiobabituric acid assay) assays with L-ascorbic acid as the reference compound. The total polyphenol content of the fruit extracts varied from 0.81±0 to 17.54±0.50 mg GAE (gallic acid equivalents) per gram of dry weight. The antioxidant activities ranged in IC50 of 46.60±0.60 to 367.90 ± 4.90 μg/mL, 3.41±0.02 to 50.46±1.02 µM, 30.62±0.50 to 182.64±0.90 mg AAE (L-ascorbic acid equivalents) per gram of dry weight for DPPH, FRAP, TBA assays, respectively. All aqueous fruit extracts exert dose dependent in vitro antioxidant activities in different degrees. Among the selected fruit extracts S. carophylatum, P. zeylanica, A. comosus exert relatively high total antioxidant activity together with high total polyphenol content. Hence, the selected fruit extracts are deserved to be as potent sources for antioxidant lead compounds in the development of nutraceuticals using the above edible fruits.

Antioxidant activity of carob seeds and chemical composition of their bean gum by– products

2018 ◽  
Vol 16 (1) ◽  
Author(s):  
Aida Mekhoukhe ◽  
Houda Kicher ◽  
Adidi Ladjouzi ◽  
Lamia Medouni-Haroune ◽  
Fatiha Brahmi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Condensed Tannins ◽  
Total Phenolics ◽  
Dry Weight ◽  
Total Flavonoids ◽  
Phenolic Contents ◽  
Edible Fruit ◽  
Locust Bean ◽  
By Products

Abstract Background The carob (Ceratonia siliqua L.) is very old edible fruit, flavorful and often used in foods and beverages. In this present study the composition of phenolic compounds, the antioxidant activity and the production locust bean gum (LBG) of seeds grown in Algeria was explored. Methods The phenolic contents (total phenolics, total tannins, total flavonoids, condensed tannins and flavonols) and the antioxidant activity of the aqueous methanolic, ethanolic and acetonic extracts (70, 80 and 80v/v, respectively) of the seeds were determined using colorimetric methods. Furthermore, the carob bean gum from seeds was extracted and its chemical composition was evaluated. Results Aqueous acetonicextract of carob seeds give the highest contents of total phenolics, total flavonoids, flavonols, total tannins and condensed tannins which were 12.24±0.02, 1.33±0.01, 2.97±0.01, 4.29±0.2 and 0.53±0.01 mg/g of dry weight, respectively. The same extract showed also the best antioxidant activity in all assays compared to other extracts.

scholarly journals Enzyme-Assisted Release of Antioxidant Peptides from Porphyra dioica Conchocelis

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 249
Author(s):  
Filipa B. Pimentel ◽  
Marlene Machado ◽  
Maria Cermeño ◽  
Thanyaporn Kleekayai ◽  
Susana Machado ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Amino Acid ◽  
Dry Weight ◽  
Essential Amino Acids ◽  
Life Cycle Stage ◽  
In Vitro Assays ◽  
Total Amino Acid ◽  
Amino Acid Profiles ◽  
Amino Acid Contents

The conchocelis life cycle stage of P. dioica represents an unexplored source of bioactive compounds. The aim of this study was to generate and characterise, for the first time, hydrolysates of conchocelis using a specific combination of proteases (Prolyve® and Flavourzyme®). Hydrolysate molecular mass distribution and free amino acid contents were assessed, and the antioxidant activity was determined using a range of in vitro assays. The protein content and the total amino acid profiles of conchocelis were also studied. Conchocelis contained ~25% of protein (dry weight basis) and had a complete profile of essential amino acids. Direct sequential enzymatic treatment modified the profile of the generated compounds, increasing the amount of low molecular weight peptides (<1 kDa). There was a significant improvement in the antioxidant activity of the hydrolysates compared with the control (up to 2.5-fold), indicating their potential as a novel source of antioxidant ingredients.

scholarly journals Evaluation of antioxidant activity of medicinal plants containing polyphenol compounds. Comparison of two extraction systems.

2010 ◽  
Vol 57 (2) ◽  
Author(s):  
Maria Kratchanova ◽  
Petko Denev ◽  
Milan Ciz ◽  
Antonin Lojek ◽  
Atanas Mihailov
Keyword(s):  
Antioxidant Activity ◽  
Medicinal Plants ◽  
Dry Weight ◽  
Water Extraction ◽  
Free Radical Scavengers ◽  
Extraction System ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Polyphenol Compounds ◽  
Total Polyphenol Content

This study investigates the influence of extraction system on the extractability of polyphenol compounds and antioxidant activity of various medicinal plants. Oxygen radical absorbance capacity (ORAC) and total polyphenol content of 25 Bulgarian medicinal plants subjected to water or 80 % acetone extractions were investigated and compared. The type of extragent significantly influenced the efficiency of the polyphenol extraction and the antioxidant activity. In all cases ORAC results and total polyphenol content were higher for acetone extraction than for water extraction. The acetone extract of peppermint had the highest ORAC value - 2917 micromol Trolox equivalent (TE)/g dry weight (DW) and polyphenol content - 20216 mg/100 g DW. For water extraction thyme exhibited the highest ORAC antioxidant activity - 1434 micromol TE/g DW. There was a significant linear correlation between the concentration of total polyphenols and ORAC in the investigated medicinal plants. It can be concluded that the solvent used affects significantly the polyphenol content and the antioxidant activity of the extract and therefore it is recommended to use more than one extraction system for better assessment of the antioxidant activity of natural products. Several of the investigated herbs contain substantial amounts of free radical scavengers and can serve as a potential source of natural antioxidants for medicinal and commercial uses.

scholarly journals Free Amino Acids in Three Pleurotus Species Cultivated on Agricultural and Agro-Industrial By-Products

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 4015
Author(s):  
Dimitra Tagkouli ◽  
Andriana Kaliora ◽  
Georgios Bekiaris ◽  
Georgios Koutrotsios ◽  
Margarita Christea ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Monosodium Glutamate ◽  
Principal Component ◽  
Dry Weight ◽  
Distribution Patterns ◽  
Essential Amino Acids ◽  
Similar Distribution ◽  
By Products

Previous studies have demonstrated the feasibility of employing by-products of the olive and wine sectors for the production of Pleurotus mushrooms with enhanced functionalities. In this work we investigated the influence of endogenous and exogenous factors on free amino acids (FAAs) profile of Pleurotus ostreatus, P. eryngii and P. nebrodensis mushrooms produced on wheat straw (WS), alone or mixed with grape marc (GM), and on by-products of the olive industry (OL). Overall, 22 FAAs were determined in substrates and mushrooms, including all the essential amino acids, the neurotransmitter γ-aminobutyric acid (GABA) and ornithine. On a dry weight (dw) basis, total FAAs ranged from 17.37 mg/g in P. nebrodensis to 130.12 mg/g in P. ostreatus samples, with alanine, leucine, glutamine, valine and serine predominating. Similar distribution patterns were followed by the monosodium glutamate (MSG)-like, sweet and bitter FAAs. Significant differences in FAAs level were observed among the species examined and among the cultivation substrates used. Principal Component Analysis (PCA) performed on the entire FAAs profile of six Pleurotus strains, clearly separated P. ostreatus from P. eryngii and P. nebrodensis, in accordance to their phylogenetic affinity. This is the first report of FAAs in P. nebrodensis.

scholarly journals Total Content of Phenolics and Antioxidant Activity in Crispbreads with Plant By-product addition

2017 ◽  
Vol 38 (333) ◽  
pp. 24-31
Author(s):  
Daiga Konrade ◽  
Dace Klava
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Raw Materials ◽  
Colorimetric Method ◽  
Control Sample ◽  
Total Content ◽  
Dry Weight ◽  
Total Phenolic ◽  
By Products

Abstract Vegetable processing in food industry results in significant amount of by-products – peel, mark, bark, seeds still rich in bioactive compounds. Apple, carrot and pumpkin peel and mark may be used for production of crispbreads as functional ingredients. The objective of this study is to investigate the stability of total phenolic content (TPC) and antioxidant activity after high temperature and short time (HTST) extrusion cooking of a wheat and rice-based crispbreads with addition of apple, carrot and pumpkin by-products obtained after juice extraxtion and dried. Raw materials for crispbread production were wheat flour, rice flour, wheat bran (72%, 24% and 4% respectively) with addition of microwave–vacuum dried by-product powder in different amount (5%, 10%, 15%, 20%). Extrusion process was performed by using a laboratory singlescrew extruder GÖTTFERT 1 screw Extrusiometer L series (Germany). Total phenolic content (TPC) was determined using the Folin Ciocalteu method. Antioxidant activity was evaluated by free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant scavenging activity using a modified colorimetric method. Comparing different raw formulations, it was observed that the TPC of the apple by-product flour was significantly higher (p < 0.05) than in carrot and pumpkin flour. TPC in cereal-based crispbread was 36.06±1.15 before extrusion and 13.90±1.01 mg GAEg-1 DW (milligram Gallic acid equivalent per 100 g of dry weight (mg GAE 100 g−1 DW) after extrusion. Addition of apple BPF increased TPC in crispbreads to 106.25±2.08, carrot BPF 84.73±3.45 and pumpkin BPF to 108.82±1.04 mg GAEg−1 DW. Antioxidant activity of control sample was 1.07±0.01mg TE (Trolox equivalents) g−1 DW but in samples with addition of 20% apple by-products, it reached 3.77±0.02 TE g−1 DW for samples wih 20% carrot by-products reached 2.52±0.03TE g−1 DW and for samples wih 20% pumpkin by-products reached 3.77±0.02 TE g−1 DW.

scholarly journals Hibiscus rosa-sinensis as Flavoring Agent for Alcoholic Beverages

2021 ◽  
Vol 11 (21) ◽  
pp. 9864
Author(s):  
Ylenia Pieracci ◽  
Luisa Pistelli ◽  
Matteo Lari ◽  
Matteo Iannone ◽  
Andrea Marianelli ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Point Of View ◽  
Alcoholic Beverages ◽  
Plant Materials ◽  
Total Polyphenol ◽  
Hibiscus Rosa Sinensis ◽  
Treated Sample ◽  
Main Class ◽  
Total Anthocyanins ◽  
Flavoring Agent

The present work is an evaluation of the chemical composition of the aroma and the sensorial characters of a beer flavored with Hibiscus rosa-sinensis flowers. Moreover, the total polyphenol, flavonoid and anthocyanin contents and the antioxidant activity of the plant materials and beers were assessed. A comparison with a liqueur flavored with the same hibiscus flowers was also performed. Non-terpene derivatives constituted the main class of components of the aroma of both samples, representing 96.4% of the whole volatilome in the control beer and 99.0% in the hibiscus one. Among this class, esters were the most abundant compounds, being significantly higher in the treated sample (77.6%) than in the control (68.4%), followed by the alcohols (20.9% in control beer and 18.8% in hibiscus beer). From a sensorial point of view, the control beer was characterized by malty and hoppy notes, attributable to the noticeable content in myrcene and α-humulene in its headspace, while in the hibiscus beer, floral and fruity notes, typical of esters and alcohols, prevailed. The polyphenol content was significantly higher in the treated beer (143.96 mg/g) than in the control, as well as the total flavonoids and the total anthocyanins, and, consequently, the antioxidant activity (DPPH-assay).

scholarly journals Utilization of Industrial Rosa damascena Mill. By-products and Cocoa Pod Husks as Natural Preservatives in Muffins

2021 ◽  
Author(s):  
Rosen Chochkov ◽  
Rositsa Denkova ◽  
Zapryana Denkova ◽  
Petko Denev ◽  
Ivelina Vasileva ◽  
...  
Keyword(s):  
Supercritical Co2 ◽  
Food Systems ◽  
Dry Weight ◽  
Polyphenolic Compounds ◽  
Rosa Damascena ◽  
Supercritical Co2 Extraction ◽  
Natural Preservatives ◽  
First Time ◽  
Cocoa Pod Husks ◽  
By Products

Cocoa Pod Husks (CPH) and by-product from supercritical CO2 extracted Rosa damascena Mill. (RDCO2) were used as biopreservatives in muffins. Both by-products were rich source of polyphenols: 28.3 ± 0.6 mg/g Dry Weight (DW) and 17.9 ± 0.7 mg/g DW RDCO2 and CPH, respectively, and exhibited potent antioxidant capacity: 449.1 ± 8.5 µmol Trolox Equivalents (TE)/g DW (by ORAC method) and 58.9 ± 2.1 µmol Gallic Acid Equivalents (GAE)/g DW (by HORAC method) for the RDCO2, and 373.8 ± 9.0 µmol TE/g DW (by ORAC) and 36.8 ± 3.8 µmol GAE/g DW (by HORAC) for the CPH. RDCO2 extracts successfully inhibited development of several important pathogenic and saprophytic microorganisms causing microbial spoilage of food systems. The control muffins were good for consumption up to the 17th day, while the products supplemented with RDCO2 and CPH: until 20th day of storage at 22 ± 0.5 °C. The amount of dietary fibers in muffins supplemented with both by-products increased 3 times (8.57 ± 0.12 %) compared to control (2.91 ± 0.12 %) and the polyphenolic compounds increased 2.5 times (from 50.0 ± 0.3 for the control to 185.9 ± 0.6 mg/g DW). For the first time by-product of supercritical CO2 extraction of Rosa damascena Mill. was characterized and used as natural and cheap biopreservative.

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