scholarly journals Processing Impact on Nutritional, Antinutritional, and Phytochemical of Fenugreek Seeds (Trigonella Foenum-Graecum L.)

2021 ◽  
Vol 5 (01) ◽  
pp. 36-44
Author(s):  
Babita Adhikari ◽  
Shonu Rai
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Bioactive Components ◽  
Fenugreek Seeds ◽  
Nutritional Compounds ◽  
Trigonella Foenum Graecum L ◽  
The Impact ◽  
Reduction Percentage ◽  
Iron And Calcium

Phytate and tannin are more pronounced antinutrients limiting the nutritional quality of fenugreek. The impact of roasting (130±5°C for 7 minutes), soaking (12 hrs. at room temperature) and germination (72 hrs. at 25°C) on bioactive compounds (polyphenol and antioxidant activity), nutritional and anti-nutritional compounds (phytate and tannin) in Fenugreek were studied. Experimental data were analyzed using the software GenStat 12th Edition. Protein increased significantly (p<0.05) during roasting, soaking, and germination whereas fat decreased significantly. Iron and calcium increased during roasting whereas decreased during soaking and germination. Maximum reduction of phytate (54.55%) and tannin (66.73%) were found when fenugreek seeds were germinated (72 hours). The reduction percentage of antinutrients by soaking (12 hours) and roasting (130±5⁰C for 7 mins) was found to be a lesser effective method compared to germination. All the treatments had a significant (p<0.05) impact on their bioactive components. Phenolic content increased significantly (p<0.05) during roasting, soaking, and germination. Antioxidant activity (IC50=1.28mg dm/ml) was found to be high in the germinated samples as compared to raw, roasted, and soaked samples. Hence, Germination of fenugreek seeds for 72 hours is concluded as the most effective and promising method for the reduction of antinutrients and increasing the nutritional components, phytochemicals, and antioxidant properties.

scholarly journals Antioxidant activity of Dianthus chinensis flowers processed by ionizing radiation

2019 ◽  
Vol 7 (2A) ◽  
Author(s):  
Amanda Cristina Ramos Koike
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Bioactive Components ◽  
Irradiation Treatment ◽  
Dpph Scavenging Activity ◽  
Dpph Scavenging ◽  
Β Carotene

The edible flowers are increasingly used in culinary preparations, which require new approaches to improve their conservation and safety. Irradiation treatment is safe and an effective alternative for food conservation. Indeed, it can also guarantee food quality, increasing shelf-life and disinfestation of it. This technology gives us a versatile way to get good quality food, reducing post-harvest losses. Dianthus chinensis flowers, popularly known as Chinese pink, are widely used in culinary preparations, being also acknowledged for their bioactive components and antioxidant properties. The purpose of this study was to evaluate the antioxidant activity of D. chinensis flowers submitted to electron beam and gamma irradiation at 0, 0.5, 0.8 and 1 kGy. The antioxidant properties were evaluated through 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, reducing power and β-carotene bleaching inhibition assays. Total phenolics were also determined by the Folin-Ciocalteu assay. The antioxidant activity was higher for irradiated samples, especially those treated with 0.8 and 1 kGy, independently of the radiation source, which showed the highest capacity to inhibit β-carotene bleaching. Accordingly, the applied irradiation treatments seemed to represent feasible technology to preserve the quality of edible flower petals, being able to improve the antioxidant activity

scholarly journals Effect of Different Forms of Sulfur Fertilization on Bioactive Components and Antioxidant Activity of White Cabbage (Brassica Oleracea L.)

2021 ◽  
Vol 11 (18) ◽  
pp. 8784
Author(s):  
Agnieszka Nawirska-Olszańska ◽  
Anita Biesiada ◽  
Agnieszka Kita
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Chemical Properties ◽  
Storage Conditions ◽  
Potassium Sulfate ◽  
Bioactive Components ◽  
White Cabbage ◽  
The Impact ◽  
Sulfur Fertilization

Cruciferous vegetables are very popular in latitudes corresponding to central and eastern Europe. They are rich in bioactive compounds such as chlorophylls, carotenoids, and polyphenols. The type and quality of fertilization has a significant impact on their chemical composition. The aim of this study was to determine the impact of specific forms of sulfur fertilization on the chemical properties of white cabbage, and to explore the effect of storage conditions on its bioactive components and antioxidant activity. The research material was the late cultivar of white cabbage ‘Stonehead’, fertilized with a dose of 30 kg S·ha−1, administered in the form of elemental sulfur, ammonium sulfate, and potassium sulfate. Sulfur fertilization had a significant impact on the parameters selected for this study, and the form in which it was applied resulted in different effects on these individual parameters. For all parameters investigated, the effect of sulfur fertilization was detectable. Antioxidant properties, determined as both ABTS and DPPH radical-scavenging activities, were the highest in cabbage harvested from the plot treated with potassium sulfate

scholarly journals Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1262
Author(s):  
Shonisani Eugenia Ramashia ◽  
Felicia Matshepho Mamadisa ◽  
Mpho Edward Mashau
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Polyphenolic Compounds ◽  
Total Phenolic ◽  
Crude Fibre ◽  
Yellowness Index ◽  
Antioxidant Power ◽  
Parinari Curatellifolia ◽  
Ferric Reducing Antioxidant Power ◽  
The Impact

This study investigated the impact of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of Parinari (P). curatellifolia peel flour were formulated and characterised. Thermal, physicochemical, polyphenolic compounds and antioxidant properties of flour and biscuits were determined. The incorporation of P. curatellifolia peel flour significantly increased (p < 0.05) thermal properties (onset, peak and conclusion temperatures) of flour. However, enthalpy of gelatinisation, viscosity and pH of flour samples decreased. Nutritional analysis revealed an increase in ash (0.74% to 2.23%) and crude fibre contents (0.39% to 2.95%) along with an increase of P. curatellifolia peel flour levels. Protein content and carbohydrates decreased while moisture content was insignificantly affected by the addition of P. curatellifolia peel flour. The L*, b* values and whiteness index of formulated biscuits decreased while parameter a* value (10.76 to 21.89) and yellowness index (69.84 to 102.71) decreased. Physical properties such as diameter (3.57 mm to 3.97 mm), spread ratio (2.67 to 3.45) and hardness (1188.13 g to 2432.60 g) increased with the inclusion levels of peel flour while weight and thickness decreased. The inclusion of P. curatellifolia improved the polyphenolic compounds and antioxidant activity of biscuits with values of total flavonoids content ranging from 0.028 to 0.104 mg CE/g, total phenolic content increasing from 20.01 mg to 48.51 mg GAE/g, ferric reducing antioxidant power (FRAP) increasing from 108.33 mg to 162.67 mg GAE/g and DPPH (2,2-diphenyl-1-picrylhydrazyl) from 48.70% to 94.72%. These results lead to the recommendation of the utilisation of P. curatellifolia peel flour to enhance the nutritional value, polyphenolic compounds and antioxidant activity of bakery products such as biscuits.

scholarly journals Biocomponents and Antioxidant Activity of Ribes khorasanicum

2018 ◽  
Vol 3 (3) ◽  
pp. 99-103 ◽  
Author(s):  
Mohammad Ehsan Taghavizadeh Yazdi ◽  
Jalil Khara ◽  
Mohammad Reza Housaindokht ◽  
Hamid Reza Sadeghnia ◽  
Sedigheh Esmaeilzadeh Bahabadid ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sugar Content ◽  
Antioxidant Properties ◽  
Dry Weight ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Bioactive Components ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Biological And Medical Applications

Currently, there have been lots of interests in phytochemicals as bioactive components. The roles of fruit, vegetables, and red pigments in preventing diseases have been partly accredited to the antioxidant properties of their constituent polyphenols, flavonoid, anthocyanins, and etc. Biochemistry parameters including the relative levels of antioxidant activity, total phenolic content, total flavonoid, total anthocyanin, soluble and insoluble sugar content of Ribes khorasanicum, have been calculated in this project. The total anthocyanin content of the investigated Ribes khorasanicum measured to be 62.9 mg/g in dry weight, while displaying high levels when compared to other components, which indicates that the anthocyanin content was the predominant antioxidant components in the investigated plant. This particular plant has the potential to serve as the important source of antioxidant that can be utilized in different biological and medical applications.

scholarly journals Comparative analysis of the polyphenols profiles and the antioxidant and cytotoxicity properties of various blue honeysuckle varieties

2018 ◽  
Vol 16 (1) ◽  
pp. 637-646 ◽  
Author(s):  
Yuehua Wang ◽  
Xu Xie ◽  
Xulong Ran ◽  
Shurui Chou ◽  
Xinyao Jiao ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Bioactive Components ◽  
Fruit Peel ◽  
Scavenging Capacity ◽  
Polyphenol Profile ◽  
Blue Honeysuckle

AbstractThe polyphenol profile, antioxidant activity (particularly peroxyl radical-scavenging capacity (PSC) and cellular antioxidant activity (CAA)) and cytotoxicity of extracts from seven varieties of blue honeysuckle were compared in this study. Moreover, an analysis of correlations between individual polyphenol profiles and antioxidant activities was also conducted. Seventeen components were found in the investigated blue honeysuckle extracts, with anthocyanins being the prominent bioactive components among polyphenols. Fruit peel contained higher concentrations of individual anthocyanins compared to the fruit pulp. Beilei blue honeysuckle had the highest antioxidant activity. Correlation analysis showed that antioxidant activity values were highly associated with cyanidin-3-glucoside levels. Blue honeysuckle extracts were not cytotoxic over the range of doses tested. Among the varieties analyzed, Beilei possessed the highest antioxidant properties and was found to be the most appropriate source of natural antioxidants.

scholarly journals Biological role and health benefits of antioxidant compounds in cereals

2020 ◽  
Vol 65 (1) ◽  
Author(s):  
Vadim Polonskiy ◽  
Igor Loskutov ◽  
Alena Sumina
Keyword(s):  
Antioxidant Activity ◽  
Unsaturated Fatty Acids ◽  
Antioxidant Properties ◽  
Mineral Elements ◽  
Antioxidant Compounds ◽  
Nutrition Research ◽  
Human Nutrition Research ◽  
Quality Of Food ◽  
Main Components

Substances inhibiting or preventing oxidative damage in the target molecule are called antioxidants. It has been shown that antioxidants are substances that contribute to the prevention of a number of serious human diseases, and antioxidant activity is one of the important parameters for the quality of food products and ingredients. Phenolic compounds are of greatest importance for this review. It is now established that whole grain cereals contain a large number of bound polyphenols. It is known that cereals have high nutritional value, contain unsaturated fatty acids, basic mineral elements, proteins and β-glucans, and are also characterized by the presence of various chemical substances with antioxidant properties. In recent years, work has begun in some Western countries to study the content of antioxidants in various grains. In Russia, only a small amount of work has been devoted to the study of these important chemical compounds in grain crops. It should be noted that, although these species are considered to be one of the main components of human nutrition, research in the field of determining their antioxidant activity has not been sufficiently carried out. In order to attract the attention of plant growers, plant breeders, plant physiologists, geneticists and biotechnologists, we offer a review of current literature.

scholarly journals Assessment of Chemical and Antioxidant Properties of Fresh and Dried Rosehip (Rosa canina L.)

2018 ◽  
Vol 47 (1) ◽  
pp. 108-113 ◽  
Author(s):  
Dragana PAUNOVIĆ ◽  
Ana KALUŠEVIĆ ◽  
Tanja PETROVIĆ ◽  
Tijana UROŠEVIĆ ◽  
Dušica DJINOVIĆ ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Antioxidant Activity ◽  
Inductively Coupled Plasma ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Optical Emission ◽  
Gas Chromatography Mass Spectrometry ◽  
Traditional Use ◽  
The Impact

This work aimed to evaluate the nutritional and functional properties of rosehip from Serbia. In respect to that, the content of twenty-three elements in the rosehip along with the soil were determined by inductively coupled plasma-optical emission spectroscopy and the bioaccumulation factor (BAF) was calculated. The total dry matter, water activity, and the contents of vitamin C, total phenolics and flavonoids were determined. The antioxidant ability of fresh and dried samples was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. The obtained extracts were analyzed by gas chromatography with flame ionization detection and gas chromatography – mass spectrometry techniques. In addition, assessment of the impact of thermal treatment on the chemical composition of rosehip was observed. The study revealed that the most abundant elements in rosehip were K, Ca, Mg, P and S with 2963.0, 1820.0, 709.0, 495.0 and 289.8 mg/kg, respectively. The highest BAF values in the system rosehip/soil were for S, K and P. Contents of ascorbic acid, total phenolics, total flavonoids and the antioxidant activity were reduced after the drying process by 56.3%, 20.4%, 31.3%, 21.9%, respectively. Nevertheless, dried rosehip was still a rich source of bioactive compounds with significant antioxidant activity. The presented results support traditional use of rosehip as food with health and nutritional benefits.

Effect of domestic processing on physico chemical andnutritional quality of fenugreek cultivars

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
Rajni Modgil ◽  
Joshi R. ◽  
Beenu Tanwar
Keyword(s):  
Reducing Sugars ◽  
Soluble Sugars ◽  
Physical Parameters ◽  
Protein Nitrogen ◽  
Fenugreek Seeds ◽  
Physico Chemical ◽  
Domestic Processing ◽  
True Protein ◽  
Trigonella Foenum Graecum L

Two varieties of fenugreek seeds i.e. metha (Trigonella foenum graecum L.) and methi (Trigonella corniculata) were taken for the present study. Effect of domestic processing techniques like roasting and sprouting were seen on the physico chemical and nutritional quality of metha and methi seeds. The physical parameters studied were density, width, length, and weight. Chemically and nutritionally these were analysed for their proximate constituents, starch, total sugars, reducing and non-reducing sugars, true protein and non protein nitrogen content. The results revealed that varietal changes were there in the physical characters of the metha and methi seeds. Roasting had adverse effect on the physical characteristics as compared to sprouted counter parts. Roasting resulted in a decrease in proximate constituents alongwith reducing sugars and starch content whereas it increased the total carbohydrate and non reducing sugars. Content of methi and metha seeds. Sprouting of fenugreek seeds resulted in a significant (p£ 0.05) increase in crude protein, true protein, crude fiber, non reducing sugar and total soluble sugars compared to unprocessed seeds but resulted in a decrese in remaining parameters studied.

scholarly journals A Green Antioxidant Activity-Integrated Dual-Standard Method for Rapid Evaluation of the Quality of Traditional Chinese Medicine Xuebijing Injection by On-Line DPPH-CE-DAD

2016 ◽  
Vol 2016 ◽  
pp. 1-11 ◽  
Author(s):  
Jin Li ◽  
Jiao Liu ◽  
Wei Liu ◽  
Xie-an Yu ◽  
Jun Cao ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Quality Control ◽  
Antioxidant Properties ◽  
Array Detector ◽  
Complex Matrix ◽  
Xuebijing Injection ◽  
Total Antioxidant ◽  
On Line ◽  
Green Technique

Much attention has been focused on treatment of sepsis which leads to high mortality all over the world in every year. Antioxidant activity seems to play a prominent role in the treatment of sepsis exhibited by Xuebijing injection. The aim of the present research was to develop an on-line 1, 1-diphenyl-2-picrylhydrazyl- (DPPH-) capillary electrophoresis-diode array detector (on-line DPPH-CE-DAD) method for rapidly assessing antioxidant properties and efficacious material basis of antioxidant activity as a way of quality control of Xuebijing injection. Several parameters affecting the separation were investigated, including the pH and concentrations of buffer, SDS,β-CD, and organic modifier as well as voltage and cassette temperature. Compared to previous traditional method, this improved method shortened the experimental cycle and became more efficient because it was successfully applied to analyze total antioxidant activity and contents of twelve antioxidants of Xuebijing injection under the same condition. The results revealed that the on-line DPPH-CE-DAD method was a reagent-saving, rapid, feasible, and green technique for quality control of Xuebijing injection in terms of pharmacological activity and contents of active ingredients. It also offered new opportunities for the analysis of antioxidant activity of complex matrix.

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