scholarly journals Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces

2021 ◽  
Vol 7 (2) ◽  
pp. 84-90
Author(s):  
Çağla Özer
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Cooking Time ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Tomato Sauce ◽  
Tomato Product ◽  
Lipophilic Antioxidant ◽  
Culinary Culture

Tomato is one of the most consumed fruits in the world. Tomato sauce, a tomato product, is one of the mother sauces that has been developed by Escoffier (1846-1935). Nowadays, tomato sauce has been adapted by each country according to their own culinary culture. In the current study four different tomato sauce recipes were investigated in the context of their antioxidant activity and total phenolic content. Hydrophilic and lipophilic extractions of samples were evaluated separately. It was found that there is a relationship between total phenolic content and antioxidant activity in hydrophilic extraction. However, no similar correlation was found between total phenolic content and antioxidant activity in lipophilic extraction. According to the results, the highest antioxidant activity of both hydrophilic and lipophilic extractions was observed in S1 with the values 25.53±1.01 and 45.48±2.06 respectively. In lipophilic extraction, S2 had the lowest antioxidant activity with 32.77±1.07, because of the lack of the ingredients high in lipophilic antioxidant compounds. It was observed that the shortest cooking time with 10 min provide the highest retention of antioxidant activity and total phenolic content in this sauce. Also, antioxidant activity of lipophilic extraction for longer cooking time applied sauces (S4) could be kept high with ingredients such as carrot. It can be suggested that adding of ingredients which have antioxidant activity may be useful for providing bioactive properties in long cooking time procedures and it should be noted that the length of cooking time negatively affected the TPC values.

scholarly journals Investigation on Antioxidant Compounds from Marine Algae Extracts Collected from Binuangeun Coast, Banten, Indonesia

2017 ◽  
Vol 11 (2) ◽  
pp. 59 ◽  
Author(s):  
Muhammad Nursid ◽  
Endar Marasskuranto ◽  
Karren Budi Atmojo ◽  
Mulyo Pandu Hartono ◽  
Maria Diyah Nur Meinita ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compound ◽  
Total Phenolic Content ◽  
Marine Algae ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Antioxidant Power ◽  
Antioxidant Compound

Marine algae contains bioactive secondary metabolites that  have potential to be developed as antioxidant. The aims of  this research were to investigate antioxidant activity and total phenolic compound of marine algae collected from Binuangeun Beach, Banten and to characterize antioxidant compounds from selected algae species. Antioxidant activity was determined by 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) assay and Ferric Ion Reducing Antioxidant Power (FRAP) Assay, while total phenolic content was estimated by Folin-Ciocalteau method. Isolation of bioactive antioxidant compound was performed using SiO2 column chromatography and preparative high performance liquid chromatography (HPLC). The antioxidan activity evaluation was conducted to methanol extracts  from 20 species (7 Chlorophyta, 9 Phaeophyta and 4 Rhodophyta). Results showed that Padina australis extract was found to be the most active. The major bioactive antioxidant compound was identified as fucoxanthin and a polar compound that was suspected as phenolic compound. The extracts of P. australis presented the highest phenolic content (58.59 mg GAE/g). A significant correlation between antioxidant capacity and total phenolic content was found, indicating that phenolic compounds are the major contributors to the antioxidant properties of P. australis.

scholarly journals Genotypic and Environmental Variation in Antioxidant Activity and Total Phenolic Content among Blackberry and Hybridberry Cultivars

2005 ◽  
Vol 130 (4) ◽  
pp. 527-533 ◽  
Author(s):  
Ann Marie Connor ◽  
Chad E. Finn ◽  
Peter A. Alspach
Keyword(s):  
Antioxidant Activity ◽  
Total Variation ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Environmental Variation ◽  
Fruit Weight ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Environment Interaction ◽  
Trait Variance

Antioxidant compounds absorbed from our diet are thought to have a role in preventing chronic diseases that result from oxidative damage. Berry fruit have high levels of antioxidants, and further increases in antioxidant activity (AA) might be possible through breeding. We determined the AA, total phenolic content (TPH), and fruit weight in 16 blackberry and hybridberry (Rubus L.) cultivars harvested in New Zealand and Oregon in 2002 and 2003, to assess genetic and environmental variation. Both AA and TPH varied significantly between years within location, but not among cultivars or between locations per se. However, cultivar interactions with both location and year within location contributed to variation in both variates. In contrast, both cultivar and location contributed to variation in fruit weight, but years within location did not. However, the cultivar × year within location interaction was significant for this trait. Variance component distributions confirmed that cultivar and location effects together contributed little (<20%) to the total variation in either AA or TPH, while cultivar × environment interactions accounted for >50% of total variation in these traits. Cultivar and location effects together contributed ≈70% of the total variation observed in fruit weight. Phenotypic correlations were significant between AA and fruit weight (r = -0.44), and between TPH and fruit weight (r = -0.51). When adjusted for fruit weight, analyses for AA and TPH demonstrated that cultivar effects approached significance (P = 0.06) and accounted for ≈25% of total variance, while location effects accounted for none. Although the cultivars in this study had diverse interspecific backgrounds, utilization of various Rubus species in blackberry and hybridberry breeding is not uncommon, and our results demonstrating significant cultivar × environment interaction for AA and TPH should be applicable to breeding for high AA genotypes.

scholarly journals Broa, an Ethnic Maize Bread, as a Source of Phenolic Compounds

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 672
Author(s):  
Andreia Bento-Silva ◽  
Noélia Duarte ◽  
Elsa Mecha ◽  
Maria Belo ◽  
Ana Teresa Serra ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Hydroxycinnamic Acids ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Maize Varieties ◽  
Hydroxycinnamic Acid Amides ◽  
Traditional Processing

Maize is an important source of phenolic compounds, specially hydroxycinnamic acids, which are widely known for their antioxidant activity and associated health benefits. However, these effects depend on their bioaccessibility, which is influenced by the different techniques used for food processing. Several traditional products can be obtained from maize and, in Portugal, it is used for the production of an ethnic bread called broa. In order to evaluate the effect of processing on maize phenolic composition, one commercial hybrid and five open-pollinated maize flours and broas were studied. The total phenolic content and antioxidant activity were evaluated by the Folin-Ciocalteu and ORAC assays, respectively. The major phenolics, namely ferulic and p-coumaric acids (in their soluble-free, soluble-conjugated and insoluble forms), insoluble ferulic acid dimers and soluble hydroxycinnamic acid amides were quantitated. Results show that the total phenolic content, antioxidant activity and hydroxycinnamic acids resisted traditional processing conditions used in the production of broas. The content in soluble-free phenolics increased after processing, meaning that their bioaccessibility improved. Portuguese traditional broas, produced with open-pollinated maize varieties, can be considered an interesting dietary source of antioxidant compounds due to the higher content in hydroxycinnamic acids and derivatives.

scholarly journals Extraction Process Optimization, Identification, and Profiling of Phenolic Antioxidant Compounds from the Fruits of Ficus auriculata

2020 ◽  
Author(s):  
M. Shahinuzzaman ◽  
Parul Akhtar ◽  
N. Amin ◽  
Yunus Ahmed ◽  
Farah Anuar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Extraction Process ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Assisted Extraction ◽  
Ultrasonic Assisted ◽  
Experimental Findings ◽  
Optimum Extraction

Abstract In this study, the extraction conditions to maximize the antioxidant activity and total phenolic content of Ficus auriculata were optimized using response surface methodology. For the purpose of extraction, the Ultrasonic assisted extraction technique was employed. A second-order polynomial model satisfactorily fitted to the experimental findings concerning antioxidant activity (R2 = 0.968, P<0.0001) and total phenolic content (R2 = 0.961, P<0.0001), indicating a significant correlation between the experimental and expected value. The highest antioxidant activity (85.20 ± 0.96 %) for DPPH were achieved at the optimum extraction parameters of 52.5% ethanol (v/v), 40.0 °C temperature, and 22 min extraction time. Alternatively, the highest yield of total phenolic content was found 31.65 ± 0.94 mg GAE/g DF at the optimum extraction conditions. From the LC-ESI-MS profiling of the optimized extract, 18 bioactive compounds were tentatively identified, which may regulate the antioxidant activity of fruits of F. auriculata.

scholarly journals Evaluation of Antioxidant Activity, Toxicity, and Phenolic Profile of Aqueous Extracts of Chamomile (Matricaria chamomilla L.) and Sage (Salvia officinalis L.) Prepared at Different Temperatures

2020 ◽  
Vol 10 (7) ◽  
pp. 2270 ◽  
Author(s):  
Nefeli S. Sotiropoulou ◽  
Stiliani F. Megremi ◽  
Petros Tarantilis
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Vibrio Fischeri ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Extraction Temperature ◽  
Aqueous Extracts ◽  
Different Temperatures ◽  
Phenolic Profiles

Chamomile and sage are common herbs that are mostly used as infusions due to their beneficial properties. The aims of this study were to determine the total phenolic content, antioxidant activity, and potential toxicity of chamomile and sage aqueous extracts prepared at three different temperatures (25, 80, 100 °C) and finally, to detect their phenolic profiles at the optimum temperature. In order to measure the total phenolic content and antioxidant capacity, Folin–Ciocalteu and 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) assays were applied, respectively. The extraction temperature at 80 °C was the optimum, with maximal antioxidant activity and the highest total phenolic content for both herbs. Luminescence-based assay demonstrated that all the examined aqueous extracts possessed toxicity towards Vibrio fischeri. Microtox assay demonstrated no correlation with the other two assays, which were positively correlated. The major phenolics of chamomile were rutin trihydrate, ferulic acid, chlorogenic acid, and apigenin-7-O-glucoside; and major phenolics of sage were rosmarinic acid, salvianolic acid K, and luteolin-7-O-glucuronide, as defined by LC-MS of aqueous extracts at 80 °C. It can be concluded that the extraction of herbal aqueous extracts at 80 °C can provide significant bioactive and antioxidant compounds, but their consumption must be in moderation.

LC-DAD-ESI-MS/MS, total phenolic content, and antioxidant activity of Firmiana simplex

Planta Medica ◽  
2016 ◽  
Vol 81 (S 01) ◽  
pp. S1-S381
Author(s):  
MA Ghareeb ◽  
T Mohamed ◽  
AM Saad ◽  
LA Refahy ◽  
MA Sobeh ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Esi Ms

EXTRACTION OPTIMIZATION AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS FROM AVOCADO PEEL

2019 ◽  
pp. 49-59
Author(s):  
Nu Linh Giang Ton ◽  
Thi Hoai Nguyen ◽  
Quoc Hung Vo
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Total Antioxidant

Avocado peel has been considered as a potential source of natural antioxidants in which phenolics are among the most important compounds. Therefore, this study aims to optimize the extraction process of phenolics using response surface methodology and evaluate the corresponding antioxidant activity. From the quadratic model, the optimal condition was determined including the ethanol concentration 54.55% (v/v), the solvent/solute ratio 71.82/1 (mL/g), temperature 53.03 oC and extraction time 99.09 min. The total phenolic content and the total antioxidant capacity at this condition with minor modifications were 26,74 ± 0,04 (mg GAE/g DW) and 188.06 ± 1.41 (mg AAE/g DW), respectively. The significant correlation between total phenolic content and total antioxidant capacity was also confirmed. Key words: response surface methodology, central composite rotatable design, total phenolic content, total antioxidant capacity, avocado peel

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

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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