scholarly journals The Effect of Water Extract of Brown Seaweed on the Characteristic of Jelly Candy as a Functional Food

2019 ◽  
Author(s):  
anni faridah
Keyword(s):  
Antioxidant Activity ◽  
Food Processing ◽  
Functional Food ◽  
Brown Seaweed ◽  
Water Extract ◽  
Seaweed Extract ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Sulphated Polysaccharides

Brown seaweed known as one of the source of the hydrocolloid (alginate) that is useful as thickener in food processing. Moreover, it also contains many beneficial compounds such as sulphated polysaccharides, phlorotannins, peptides, natural pigments, polyphenols, vitaminswhich can be developed as antioxidant, anticervix-tumor, hepatoprotector, and anti-diabetes. The use of wild brown seaweed which obtained from the coast of Nirwana in West Sumatera as an additive ingredient for jelly candy as a functional food was studied. Water extract of brown seaweed was added with various concentrations as much as 5%, 10%, and 15%. Sensory analysis was conducted for evaluating the product acceptance. Total phenolic compounds, antioxidant activity, the content in carbohydrate, fat, protein, ash, moisture were measure for determined the quality of most acceptable jelly candy. The most acceptable jelly candy was the product with 15 % addition of brown seaweed extract. The addition of brown seaweed extract improved the functionality of candy jelly that indicated by increasing of total phenolic compound, antioxidant activity, the content of carbohydrate, fat, protein and ash. The utilization of wild brown seaweed at the coast of Nirwana in West Sumatera is promising in developing of diversity functional food such as jelly candy and others product.

Characteristics of the raw fruit, industrial pulp, and commercial jam elaborated with Spanish quince (Cydonia oblonga Miller)

2020 ◽  
pp. 623
Author(s):  
Esther Vidal Cascales ◽  
José María Ros García
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Water Activity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Microbiological Analysis ◽  
Total Phenolic Compounds ◽  
And Storage

Quince fruit and two industrial derivates (pulp and jam) were characterized from physicochemical, nutritional and microbiological viewpoint. Quinces were collected at maturity (September) in Murcia (Spain). Quinces were converted at a processing factory in pulp (intermediate product) and, in the same factory, this pulp was transformed in jam. The pH, soluble solids, acidity, color, moisture, water activity, total phenolic compounds, antioxidant activity, vitamin C and flavonoids were measured for all samples, while for microbiological analysis was only used quince jam. There were significant differences among quince fruit, industrial pulp and commercial jam. Processing caused pH, moisture and water activity decrease, while soluble solids increase. Total phenolic compounds and antioxidant activity increased in the pulp and in the jam. The effect of cooking and storage was a decrease of vitamin C and flavonoids in the jam. Quince jam presented a total number of molds and yeasts lower than 2 log cfu/g. Although the production parameters affect to the quality of the quince jam, it is a sensory attractive food with healthy properties.

scholarly journals Antioxidant Activity and Proximate Analysis of Dry Powder from Brown Seaweed Sargassum hystrix

2017 ◽  
Vol 19 (1) ◽  
pp. 29
Author(s):  
Radipta Lailatussifa ◽  
Amir Husni ◽  
Alim Isnansetyo
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Brown Seaweed ◽  
Water Extract ◽  
Proximate Analysis ◽  
Total Phenolic ◽  
Dry Powder ◽  
Nutrient Contents

This research aims to know antioxidant activity, total phenolic, nutrient, and screening phytochemistry compounds of S. hystrix dry powder. Water extract from the dried sample of brown algae (S. hystrix) was prepared and examined for its phenolic compounds. The amount of total phenolic compounds in water extract was about 11.43 g Gallic Acid Equivalent (GAE)/100 g of dry basis sample, as measured by using Folin-Ciocalteu method. The antioxidant activity (Radical Scavenging Activity/RSA) of BHT as a standard was high about 96% inhibition of radical DPPH with 1 mg dry sample/ml solvent. The IC50 of the BHT was 0.227 ± 0.001 mg of dry sample/ ml solvent. While the radical activity (RSA) of S. hystrix dry powder was about 65.28% at 1 mg dry sample/ml solvent. The IC50 of S. hystrix dry powder was 0.616 ± 0.005 mg of dry sample/ml solvent. Nutrient contents and bioactive compounds of dry powder S. hystrix were balanced to support antioxidant activity of the sample. The results suggest that this alga is a potential source of natural antioxidant.

Ethanol pretreatment in taioba leaves during vacuum drying

2021 ◽  
Vol 45 ◽  
Author(s):  
João Renato de Jesus Junqueira ◽  
Jefferson Luiz Gomes Corrêa ◽  
Nathane Silva Resende ◽  
Thaisa Carvalho Volpi Balbinoti ◽  
Isabella Pereira Gatti ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Ascorbic Acid Content ◽  
Total Phenolic ◽  
Vacuum Drying ◽  
Total Phenolic Compounds ◽  
Drying Time ◽  
Significant Difference ◽  
Ethanol Pretreatment

ABSTRACT Non-conventional vegetables are those with limited distribution, restricted to certain regions. As a globalization and food industrialization result, its cultivation and consumption has decreased. The taioba [Xanthosoma sagittifolium (L.) Schott] is an example of this vegetable category. The drying process increases the food stability, but it can negatively alter the nutritional value and the final quality of the product. Ethanol pretreatment reduces the drying time and can assist in the preservation of the nutritional characteristics. The aim of this work was to evaluate the effect of vacuum drying and ethanol pretreatment on the drying behavior, mathematical modeling, and final quality of taioba leaves. Higher temperatures and ethanol pretreatment lead to a shorter drying time. Thin-layer equations were evaluated for their ability to predict the drying kinetics, of which the Logarithmic and Midilli & Kuçuk equations performed best. A significant difference (p ≤ 0.05) was observed in the ascorbic acid content, antioxidant activity and total phenolic compounds in the different treatments. There was preservation in ascorbic acid content in treatments in which ethanol was applied; moreover, lower total phenolic compounds and antioxidant activity were observed when ethanol was used. There was no significant difference (p > 0.05) in pH values and titratable acidity.

scholarly journals Antioxidant Activity of Parijoto Fruit Extract at Various Temperature of Food Processing

2019 ◽  
Vol 3 (1) ◽  
pp. 22
Author(s):  
Rizki Bhakti Pertiwi ◽  
Isti Nurul Hidayah ◽  
Deby Andrianty ◽  
Umar Hafidz Asy'ari Hasbullah
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Food Processing ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Processing Temperature ◽  
Total Phenolic Compounds ◽  
Fruit Extract ◽  
Tropical Plant ◽  
Effect Of Food

Parijoto (Medinilla speciosa) is a tropical plant that is used as traditional medicine by the community. This fruit contains many bioactive compounds. This study aims to analyze the effect of food processing temperature on the total phenolic compounds and antioxidant activity in parijoto extract. Tests are carried out at temperatures of 10, 30, 60, 75 and 100 ºC. Total phenolic compounds were analyzed by Folin-Ciocalteu method. Antioxidant activity were analyzed by DPPH (1,1-Diphenil-2-pikrilhidrazil) radical scavenging method. The results showed that the increased processing temperature causes a decrease in total phenolic compounds. This causes antioxidant activity to decrease. Processing at low temperatures is able to maintain the content of phenol compounds (33.02 μg/ml) and the greatest antioxidant activity.

Vegetative propagation, chemical composition and antioxidant activity of yerba mate genotypes

2021 ◽  
pp. 1-10
Author(s):  
Leandro Marcolino Vieira ◽  
Renata de Almeida Maggioni ◽  
Jéssica de Cássia Tomasi ◽  
Erik Nunes Gomes ◽  
Ivar Wendling ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vegetative Propagation ◽  
Adventitious Rooting ◽  
Ilex Paraguariensis ◽  
Total Phenolic ◽  
Yerba Mate ◽  
Total Phenolic Compounds ◽  
Leaf Retention ◽  
Correlated Components

Abstract Ilex paraguariensis, commonly known as yerba mate, is a tree species native to South America. Its commercial value is due to the manufacturing of teas, with potential also in the pharmacological and cosmetic industries. Vegetative propagation of yerba mate is considered an innovation to the traditional production systems based on sexual propagation. The present study aimed to evaluate the rhizogenic potential and chemical attributes of mini-cuttings from 15 yerba mate genotypes, as well as to verify the correlation between phytochemical and rooting-related variables. Mini-cuttings were collected from a pre-existing mini-clonal hedge and the experimental design was completely randomized, with 15 treatments (genotypes), four replications and 10 mini-cuttings per plot. After 120 days, mini-cuttings were assessed regarding rooting, mortality, callogenesis and leaf retention percentages, percentage of mini-cuttings with both calluses and roots, number of roots and average root length. At the time of collection, subsamples from each plot were used for phytochemical analyses including total phenolic compounds, protein, caffeine and theobromine contents and antioxidant activity. Rooting percentages ranged from 5 to 72.5%, with significant variation among genotypes. Adventitious rooting and phytochemical profile of yerba mate mini-cuttings are genotype-dependent. Leaf retention is a relevant factor in the rooting of yerba mate mini-cuttings and the levels of total phenolic compounds, antioxidants and theobromine present in mini-cuttings are negatively correlated components to Ilex paraguariensis adventitious rooting.

scholarly journals In Vitro Antioxidant Activity of Litsea martabanica Root Extract and Its Hepatoprotective Effect on Chlorpyrifos-Induced Toxicity in Rats

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 1906
Author(s):  
Phraepakaporn Kunnaja ◽  
Sunee Chansakaow ◽  
Absorn Wittayapraparat ◽  
Pedcharada Yusuk ◽  
Seewaboon Sireeratawong
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Water Extract ◽  
Acetylcholinesterase Activity ◽  
Liver Cells ◽  
Scientific Data ◽  
Total Phenolic ◽  
Root Extract ◽  
Antioxidant Power ◽  
Detoxifying Agent

In Thailand, people in the highland communities whose occupational exposure to pesticides used the root of Litsea martabanica as a detoxifying agent. However, the scientific data to support the traditional use of this plant are insufficient. This study aimed to evaluate the antioxidant activity and anti-pesticide potential of L. martabanica root extract. Antioxidant properties were investigated by 2,2′-diphenyl-1-picrylhydrazyl (DPPH) assay, superoxide radicals scavenging assay, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay, ferric reducing antioxidant power (FRAP), and total phenolic content determination. In all assays, L. martabanica extracts and their fractions exhibited high antioxidant activities differently. The water extract is traditionally used as a detoxifying agent. Therefore, it was chosen for in vivo experiments. The rats received the extract in a way that mimics the traditional methods of tribal communities followed by chlorpyrifos for 16 days. The results showed that acetylcholinesterase activity decreases in pesticide-exposed rats. Treatment with the extract caused increasing acetylcholinesterase activity in the rats. Therefore, L. martabanica extract may potentially be used as a detoxifying agent, especially for the chlorpyrifos pesticide. The antioxidant properties of L. martabanica may provide a beneficial effect by protecting liver cells from damage caused by free radicals. Histopathology results revealed no liver cell necrosis and showed the regeneration of liver cells in the treatment group. L. martabanica extract did not cause changes in behavior, liver weight, hematological and biochemical profiles of the rats.

scholarly journals Effect of Addition of Fennel (Foeniculum vulgare L.) on the Quality of Protein Bread

2017 ◽  
Vol 71 (6) ◽  
pp. 509-514 ◽  
Author(s):  
Bouchra Sayed-Ahmad ◽  
Evita Straumīte ◽  
Mārtiņš Šabovics ◽  
Zanda Krūma ◽  
Othmane Merah ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Oil Extraction ◽  
Added Value ◽  
Total Phenolic ◽  
Bread Making ◽  
Foeniculum Vulgare ◽  
Phenolic Concentration

Abstract Fennel (Foeniculum vulgare L.) is an aromatic plant belonging to Apiaceae family widely cultivated elsewhere for its strongly flavoured leaves and seeds. Fennel seeds are of particular interest as a rich source of both vegetable and essential oils with high amounts of valuable components. However, residual cakes after oil extraction were typically considered as byproducts, in the present framework, the potential added value of these cakes was studied. The aim of this study was to investigate the effect of addition of fennel cake and seeds to protein bread quality. In the current research, a single-screw extruder, which is a solvent-free technique, was used for fennel seed oil extraction. For the protein bread making, fennel seed and cake flour in concentrations from 1 to 6% were used. Moisture, colour L*a*b*, hardness, total phenolic concentration, DPPH radical scavenging activity, and nutritional value of protein bread were determined. The addition of fennel cake and seeds had significant (p < 0.05) effect on bread crumb colour and hardness attribute, whereby the bread became darker and harder in texture than the control. Moreover, higher antioxidant activity and total phenolic concentration were observed for both protein breads enriched with fennel cake and seed flour. The overall results showed that addition of fennel cake and seed had beneficial effects on phenolic concentration, antioxidant activity and quality of protein bread. This result suggests also that added value of fennel seeds oil by-products could be increased by their utilisation in bread production.

scholarly journals Antioxidant Activity of Averrhoa bilimbi Linn. Leaves Extract Using Two Different Types of Solvents

2021 ◽  
Author(s):  
Raja Nurul Ashiqin Raja Arifin ◽  
Juliana Jumal
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
Skin Diseases ◽  
Water Extract ◽  
Ethanolic Extract ◽  
Natural Antioxidant ◽  
Aluminium Chloride ◽  
Total Phenolic ◽  
Different Types ◽  
Gallic Acid Equivalent

Exposed to the pollution has led to generation of reactive oxygen species (ROS) in human skin. ROS generated cause many skin diseases such as skin-aging, inflammation, melanogenesis and skin cancer. ROS is a family of oxygen-based free radicals that contains or capable of producing an unpaired electron. Antioxidant is a molecule that can inhibit the reaction of free radical from ROS by donating its electron. Averrhoa bilimbi Linn. (AVBL) is one of the potent natural antioxidant belongs to the group of Oxalidaceae which can be widely found in Asia including Malaysia. Traditionally, this plant has been used to treat many diseases such as cough, itchiness, pimple, fever and inflammation. As a result, much attention has been directed towards the studies regarding the potential of this plant in treating disease. The present study was undertaken to assess the antioxidant activity of AVBL leaves extract. The AVBL leaves were extracted using sonicator with ethanol and distilled water as two different types of solvent. The total phenolic content (TPC) and flavonoid content (TFC) of this study were determined by using Folin-Ciocalteu reagent and aluminium chloride colometric assay. Antioxidant activity of the plant extract was tested using 2,2- diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing power (FRAP). From the analyses, water extract of AVBL possessed greater extraction yield (11.231%) as compared to ethanolic extract (5.358 %). However, ethanolic extract of AVBL leaves revealed higher result of TPC (126.4±0.35 mg/g gallic acid equivalent), TFC (32.80±0.37 mg/g quercetin equivalent), DPPH (0.0019±0.0003) and FRAP (41.81±0.45 mg/g gallic acid equivalent). The results of TPC and TFC have strongly positive correlation with antioxidant capacity (r = 1). Thus, it can be concluded that this plant is a potent source of natural antioxidant.

scholarly journals Создание гибридов сверхсахарной кукурузы с высоким уровнем антиоксидантной активности с использованием тест-системы на основе стабильного радикала DPPH

2016 ◽  
pp. 50-56
Author(s):  
В. В. Поздняков ◽  
Ю. В. Харченко ◽  
Л. Я. Харченко ◽  
О. В. Анцыферова
Keyword(s):  
Antioxidant Activity ◽  
Functional Food ◽  
Raw Materials ◽  
Raw Material ◽  
Maize Starch ◽  
Wide Range ◽  
Total Antioxidant ◽  
Index Value ◽  
Canning Industry

Гибриды сахарной и сверхсахарной кукурузы являются хорошим сырьем для производства функциональных пищевых продуктов, в том числе диетического и детского питания. Важными показателями высокого качества этих продуктов являются повышенное содержание белка и ценного масла, незначительное количество плохо усвояемого кукурузного крахмала и высокое содержание антиоксидантов, а также отменные вкусовые качества. В работе представлены данные по оценке антиоксидантной активности большой группы новых перспективных гибридов сверхсахарной кукурузы среднеспелой группы, созданных с целью получения ценных источников сырья для консервной промышленности. Значения показателя общей антиоксидантной активности варьировали в широком интервале значений (от 31,8 % до 60,4 %, 568,4–1008 мкг/г семян), что указывает на перспективность использования этого важного биохимического параметра в селекции сверхсахарной кукурузы на качество. Hybrids of excess sugar maize are good raw material for the production of functional food products, including baby food and diet. Important indicators of high quality of these products are high protein content and a valuable oil, a small amount of poorly digestible maize starch and a high content of antioxidants, and also excellent taste qualities. The paper presents data on the evaluation of the antioxidant activity of a large group of promising new hybrids of excess sugar maize of mid-group created in order to obtain valuable raw materials for the canning industry. Index value of total antioxidant activity varied over a wide range (from 31,8 % to 60,4 %, 568,4–1,008 mg/g of seed), which indicates on promising use of this important parameter in the breeding of biochemical excess sugar maize on quality.

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