scholarly journals Investigation of nutritional and functional properties of extruded corn snacks with bran addition

2021 ◽  
Vol 7 (2) ◽  
pp. 103-119
Author(s):  
Nazlı Şahin ◽  
Nermin Bilgiçli ◽  
Abdulvahit Sayaslan
Keyword(s):  
Physical Properties ◽  
Functional Properties ◽  
Corn Starch ◽  
Experimental Studies ◽  
Total Phenolic ◽  
Phenolic Substance ◽  
Snack Foods ◽  
Extruded Snacks ◽  
Total Antioxidant ◽  
Corn Snacks

Corn snacks are commonly produced and consumed snack foods. The nutritional and functional properties of extruded snacks that were produced using corn semolina are rather poor. In this study, the effects of wheat bran addition to extruded corn snack formulation were investigated. For this purpose, the extrusion conditions were first optimized using Central Composite Design - Response Surface Methodology (CCD-RSM), based on the physical properties of the products (hardness, crispness, brittleness, expansion rate, apparent density and porosity). Upon optimization, the best extruded snack production conditions were determined (moisture content of the mixture 14%, die temperature 120°C, bran: corn semolina ratio 10%, corn starch: bran + corn semolina ratio 10%) and the results were verified via experimental studies. Then, the bran ratio of the mixture was gradually increased from 10% to 22% and 5 different extruded snacks with varying bran contents (10%, 13%, 16%, 19% and 22% bran) were produced . Chemical composition (moisture, protein, fat and ash) and nutritional properties (phytic acid, dietary fiber, total phenolic substance and total antioxidant capacity) of the extruded corn snacks with bran additions (ECSwBA) were determined. The addition of bran at the optimized rate (%10) positively affected the physical properties of extruded corn snacks. Further increase in the bran addition partially weakened the physical properties of corn snacks. However, as the bran addition ratio increased, the nutritional and functional properties of the extruded corn snacks increased significantly.

scholarly journals Analysis of Popcorn (Zea mays L. var. everta) for Antioxidant Capacity and Total Phenolic Content

Antioxidants ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 22 ◽  
Author(s):  
Michael G. Coco Jr. ◽  
Joe A. Vinson
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Acids ◽  
In Vitro Digestion ◽  
Total Phenolic ◽  
Total Polyphenols ◽  
Antioxidant Power ◽  
High Fiber ◽  
Snack Foods ◽  
Total Antioxidant

Popcorn, one of the most popular snack foods in the world, is known for being a high fiber, healthy food. Our research has found that commercial popcorn also contains significant amounts of the class of antioxidants known as phenolic acids. The total antioxidant power of raw and popped popcorn extract has been quantified using the Folin-Ciocalteu and FRAP assays. The polyphenols were found exclusively in the pericarp of the kernel completely bound to the oligosaccharide fiber matrix. An in vitro digestion study was also performed to predict the phenolic acids’ bioavailability. On average, nine commercial popcorn samples contain 5.93 ± 0.92 mg/g of total polyphenols after alkaline hydrolysis and 2.66 ± 0.15 mg/g after in vitro digestion as measured by the Folin-Ciocalteu assay. Furthermore, the popping process was found not to significantly decrease the antioxidant capacity. These results indicate that a considerable amount of the bound polyphenols are bioaccessible. Due to the high levels of bioaccessible polyphenols, popcorn may be a significant source of dietary polyphenol antioxidants.

scholarly journals Farklı Maviyemiş Çeşitlerinden (Vaccinum Sp.) Üretilen Reçel ve Marmelatın Bazı Özelliklerinin Belirlenmesi

2021 ◽  
Vol 9 (5) ◽  
pp. 937-945
Author(s):  
Emine Kübra Güzel ◽  
Cemal Kaya ◽  
Esra Esin Yücel ◽  
Mustafa Bayram
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Storage Period ◽  
Total Phenolic ◽  
Phenolic Substance ◽  
Total Anthocyanin ◽  
Total Antioxidant ◽  
Total Anthocyanins ◽  
Phenolics Content ◽  
Polymeric Color

In this study, seasonal fruits belonging to two different varieties of Blueberry (Brigitta and Darrow) grown in Turkey were processed into jam and marmalade in order to ensure their availability throughout the year. It is aimed to examine the changes in the phytochemical properties of the obtained products during the storage period, such as total phenolic substance, total anthocyanin and antioxidant capacity, which are extremely important in terms of nutrition and health. Total phenolics content (TPC), total antioxidant capacity (TEAC and FRAP), total anthocyanins (TA), polymeric color (PC) and hydroxymethylfurfural (HMF) analyses were performed in fresh currant fruits at the beginning of the storage. Also, the same analyses were carried out on jams and marmalades at the end of 6-month storage period. During storage, the amount of total phenolic compounds, TEAC value, FRAP value and amount of anthocyanin values for jam and marmelade samples varied between respectively are 178.68-518.45 μg GAE/g; 1.16-11.60 μmol TE/g; 1.83-10.33 μmol TE/g; 7.35-298.22 µg cy-3 glu/g. Darrow blueberry samples had the highest values in the all types of blueberry jam and marmelade during storage. At the end of 6 months of storage period, it was observed to jam and marmalade samples of Darrow variety had the highest increase (124% and 73%) in terms of polymeric color value, on the other hand jam and marmalade samples of Brigitta variety had the highest increase (65% and 87%) in terms of HMF value.

scholarly journals Biochemical properties of some medicinal plants used as dye plants

2021 ◽  
Vol 4 (2) ◽  
pp. 56-61
Author(s):  
Saban Kordali ◽  
◽  
Ayse Usanmaz Bozhûyûk ◽  
Adem Gunes ◽  
Erman Beyzi ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Organic Acid ◽  
Antioxidant Enzyme ◽  
Biochemical Properties ◽  
Climatic Conditions ◽  
Antioxidant Enzyme Activity ◽  
Total Phenolic ◽  
Phenolic Substance ◽  
Total Antioxidant ◽  
Made In

The biochemical contents of plants may vary depending on soil and climatic conditions. Under unsuitable conditions, the resistance mechanismof plants is determined by the biochemical properties of the plants. For this reason, it is of great importance to determine thebiochemical contents of some plants that are naturally grown and generally used as dye plants. For this purpose, Salix albaL., Verbascum thapsusL., Urtica dioicaL., Digitalis lanataEhrh, Galium aparineL., Lythrum salicariaL., Hypericum perforatumL., Hypericum scabrumL., Quercus roburL. subsp. robur, Glycyrrhiza glabraL. plants were collected. Antioxidant enzyme activity, hormone, organic acid, total phenolic substance and some other biochemical analyzes were made in these plant samples. As a result of the study, depending on the plant varieties, total antioxidant, total phenolic content and organic acid levels showed significant differences. According to the results of this study, Verbascum thapsusL. plant had high antioxidant enzyme activity, while Digitalis lanataEhrh. plant was found to be higher in terms of hormone and total organic acid content. The highest amount of carotenoid, abscisic acid and hydrogen peroxide were determined in Urtica dioica L. plant. Different results were obtained in other plant varieties, and it was observed that a different biochemical content was more effective in each plant. For this reason, it has been determined that the biochemical contents of these plants, which have different uses. The usage area of this plant should be created after the main active ingredient is determined.

scholarly journals Characteristic of yellow tuna skin (Thunnus albacares) gelatin enriched with cinnamon (Cinnamomum zeylanicum) and roselle (Hibiscus sabdariffa) powder

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2082-2088
Author(s):  
A. Ningrum ◽  
M.W. Hapsari ◽  
A.W. Perdani ◽  
E. Sutrisno ◽  
K.G. Pravitri ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Functional Properties ◽  
Total Flavonoid ◽  
Raw Material ◽  
Flavor Compounds ◽  
Total Phenolic ◽  
Thunnus Albacares ◽  
Fish Processing ◽  
Flavor Compound ◽  
Total Antioxidant

The current practice condition of fish processing will generate some amounts of byproducts such as skin waste. These fish processing by-products can be considered as an alternative raw material for the preparation of high protein ingredients such as gelatin. Gelatin extraction from the skin of yellowfin tuna (Thunnus albacares) was conducted by the acid process. Afterwards, the fish gelatin was mixed with cinnamon (GECP) and roselle powder (GERP) to enhance the physicochemical and functional properties of gelatin. The effects of the addition of cinnamon (GECP) and roselle powder (GERP) on the physicochemical and the functional properties such as tensile strength, hardness, viscosity, water holding capacity, oil holding capacity, total flavonoid, total phenolic, total antioxidant and flavor compounds of enriched gelatin (GECP and GERP) from tuna skin were evaluated and compared with control (without the addition of cinnamon and roselle powder). The gelatin exhibited excellent tensile strength, WHC, OHC, total flavonoid, total phenolic, and antioxidant in the presence of cinnamon and roselle powder rather than control (without addition) (p<0.05). The flavor analysis by using GC-MS showed more cinnamaldehyde as one important flavor compounds in GECP and where cyclohexanones can be identified as one important flavor compound in GERP. Thus, this study confirmed the improvement of physicochemical properties of gelatin enriched with cinnamon and roselle powder.

scholarly journals Ocimum basilicum L. Bitkisinde Rosmarinik Asit ve Antioksidan Bileşenler İçin Yeşil Ekstraksiyon Koşullarının Deneysel Tasarımı ve Çok Yanıtlı Optimizasyonu

2021 ◽  
Vol 9 (9) ◽  
pp. 1720-1730
Author(s):  
Nilüfer Vural ◽  
Özlem Yalçınçıray ◽  
Özge Algan Çavuldak
Keyword(s):  
Desirability Function ◽  
Total Phenolic ◽  
Phenolic Substance ◽  
Optimum Conditions ◽  
Solid Ratio ◽  
Complex Processes ◽  
Total Antioxidant ◽  
Response Optimization ◽  
Polyphenolic Profile ◽  
The Mathematical Model

The main purpose of this study is to develop and optimize a method based on the hydroalcoholic solvent extraction of rosmarinic acid (RA) which is an important active component in the polyphenolic profile of the plant and, stands out with its antioxidant, antibacterial, and antiviral properties, and other antioxidant components. Soft computing-based chemometric studies are needed to model and optimize complex processes such as extraction. In this study, the extraction conditions of bioactive RA from Ocimum bacilicum L., a valuable medicinal aromatic plant source, with green and simple technique, were modeled and optimized using chemometric methods. Additionally, it was also aimed to evaluate the potential of RA in O. basilicum with the amount of Total phenolic substance (TFM) and Total antioxidant activity (TAA). In the study, RSM-CCD/small factorial design was used, multi-response optimization was solved with the help of Pareto solutions, and the Desirability function was used to determine the optimum input variable values. As a result, optimum conditions of O. basilicum L. extraction, 47.7% EtOH concentration, 30.0 °C temperature, 77.6 min extraction time, and 10 mL/g solvent/solid ratio were found. Experimental results obtained under optimum conditions were 171.46±1.87 mg GAE/g, 4.76±0.32 mg Trolox/mL, and 8.93±0.65 mg/g for TPC, TAA and RA, respectively. The predicted results from the mathematical model were (172.26 mg GAE/g), (4.13 mg Trolox/mL) and (8.89 mg/g), respectively.

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

scholarly journals Phytochemical Analysis, Antioxidant and Anticancer Potential of Sideritis niveotomentosa: Endemic Wild Species of Turkey

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2420
Author(s):  
Ela Nur Şimşek Şimşek Sezer ◽  
Tuna Uysal
Keyword(s):  
Cell Lines ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Phytochemical Analysis ◽  
Expression Levels ◽  
Phenolic Contents ◽  
Scavenging Effect ◽  
Methanolic Extracts ◽  
Total Antioxidant

Sideritis niveotomentosa Hub. -Mor. is a local endemic species belonging to the Lamiaceae family. In this study, GC/MS analysis, total antioxidant capacity and anticancer effects of different extracts obtained from S. niveotomentosa were investigated comparatively. Total phenolic contents of extracts were determined by the Folin–Ciocalteu method, total flavonoid contents by aluminum chloride method, and also the free radical scavenging activities of the extracts by DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) assay. The cytotoxic effect of the extracts was studied via MTT (3-(4,5-Dimethylthiazol-2-yl)-2,5-Diphenyltetrazolium Bromide) assay on DLD1, HL60 and ARH77 cell lines. Pro-apoptotic gene expression levels were also tested in the most sensitive cell line ARH77 by Real-Time PCR. The expression levels of 4 pro-apoptotic genes, APAF, BAX, CASP3, and HRK were found to be upregulated in ARH77 cells that were treated extracts. Results showed that methanolic extracts contain more phenolic content than acetone extracts, consistent with DPPH results. As a result, Sideritis niveotomentosa extracts, especially methanolic extracts, are rich in phenolic content and have a strong radical scavenging effect. In addition, the extracts showed selective effects on cell lines. This study is pioneering in terms of future studies, and the findings provide hope for future experimentation.

scholarly journals Structural and physical properties of 99 complex bulk chalcogenides crystals using first-principles calculations

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Sahib Hasan ◽  
Khagendra Baral ◽  
Neng Li ◽  
Wai-Yim Ching
Keyword(s):  
Mechanical Properties ◽  
Physical Properties ◽  
First Principles ◽  
Experimental Studies ◽  
First Principles Calculations ◽  
Chalcogenide Semiconductors ◽  
Optical And Mechanical Properties ◽  
Very Large Database ◽  
Unique Composition ◽  
Fundamental Physical

AbstractChalcogenide semiconductors and glasses have many applications in the civil and military fields, especially in relation to their electronic, optical and mechanical properties for energy conversion and in enviormental materials. However, they are much less systemically studied and their fundamental physical properties for a large class chalcogenide semiconductors are rather scattered and incomplete. Here, we present a detailed study using well defined first-principles calculations on the electronic structure, interatomic bonding, optical, and mechanical properties for 99 bulk chalcogenides including thirteen of these crytals which have never been calculated. Due to their unique composition and structures, these 99 bulk chalcogenides are divided into two main groups. The first group contains 54 quaternary crystals with the structure composition (A2BCQ4) (A = Ag, Cu; B = Zn, Cd, Hg, Mg, Sr, Ba; C = Si, Ge, Sn; Q = S, Se, Te), while the second group contains scattered ternary and quaternary chalcogenide crystals with a more diverse composition (AxByCzQn) (A = Ag, Cu, Ba, Cs, Li, Tl, K, Lu, Sr; B = Zn, Cd, Hg, Al, Ga, In, P, As, La, Lu, Pb, Cu, Ag; C = Si, Ge, Sn, As, Sb, Bi, Zr, Hf, Ga, In; Q = S, Se, Te; $$\hbox {x} = 1$$ x = 1 , 2, 3; $$\hbox {y} = 0$$ y = 0 , 1, 2, 5; $$\hbox {z} = 0$$ z = 0 , 1, 2 and $$\hbox {n} = 3$$ n = 3 , 4, 5, 6, 9). Moreover, the total bond order density (TBOD) is used as a single quantum mechanical metric to characterize the internal cohesion of these crystals enabling us to correlate them with the calculated properties, especially their mechanical properties. This work provides a very large database for bulk chalcogenides crucial for the future theoretical and experimental studies, opening opportunities for study the properties and potential application of a wide variety of chalcogenides.

scholarly journals Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1367
Author(s):  
Valentina Obradović ◽  
Jurislav Babić ◽  
Verica Dragović-Uzelac ◽  
Antun Jozinović ◽  
Đurđica Ačkar ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Temperature Regime ◽  
External Source ◽  
Single Screw Extruder ◽  
Functional Value ◽  
Temperature Regimes ◽  
Starting Point ◽  
Extruded Snacks ◽  
New Type ◽  
Corn Snacks

The objective of this research was to investigate the potentiality of carrot powder (CP) utilization at levels 4, 6, or 8% as ingredient of corn snacks and evaluation of the extrusion influence on functionally important ingredients such as carotenoids (color), polyphenols, fiber, fat, and antioxidant activity. The influence of ascorbic acid (AA) as an external source at levels 0.5 and 1% on this particular extrusion was also investigated. A single-screw extruder at two temperature regimes (135/170/170 °C (E1) and 100/150/150 °C (E2)) carried out extrusion. The E1 temperature regime acted favorably on total polyphenol content and crude fiber, but fat preferred the E2 regime. Extrusion, especially the E1 temperature regime, increased the extractability of carotenoids. Ascorbic acid degraded during extrusion, but it still provided protection to carotenoids and color attributes of extrudates. Snacks with increased nutritional and functional value due to carrot powder addition were successfully produced, which is a starting point for production of a new type of extruded snacks.

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