scholarly journals Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk

2022 ◽  
Vol 8 (1) ◽  
pp. 12-22
Author(s):  
Gaye I. Erdoğan ◽  
Ayşe Neslihan Dündar
Keyword(s):  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Sensory Properties ◽  
Total Phenolic ◽  
Physicochemical Composition ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Antioxidant Capacities

Chestnut-added milk (CM) was produced with 2 different methods. In the first method, chestnuts were roasted, and in the second method, they were cooked in bain-marie and then added to milk at different ratios (5, 15, 25 %). The addition of chestnuts to milk statistically increased the amount of protein, dietary fiber, carbohydrate, energy, mineral (Ca, K, P, Mg), antioxidant capacity and total phenolic content compared to the control, whereas it did not cause a significant change in sensory properties. Therefore, the chestnut is a suitable supplementation for milk.

Comparison of total phenolic contents and antioxidant capacities in mint genotypes used as spices / Baharat olarak kullanılan nane genotiplerinin toplam fenolik içerikleri ve antioksidan kapasitelerinin karşılaştırılması

2015 ◽  
Vol 40 (6) ◽  
Author(s):  
Mahfuz Elmastaş ◽  
İsa Telci ◽  
Hüseyin Akşit ◽  
Ramazan Erenler
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Dry Weight ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Herbal Tea ◽  
Antioxidant Power ◽  
Phenolic Contents ◽  
Antioxidant Agents

AbstractObjective: Mint (Mentha spp.) genotypes used as spices are cultivated in Turkey and used for different purposes including herbal tea, spices, the cosmetics industry, and are used in folk medicine. While mint species have been used in traditional practices during humanity’s long history, there is limited research on the comparison of their antioxidant capacity and phenolic contents. This aim of the research is to compare antioxidant capacity and phenolic contents in mint clones to determine superior genotypes for herbal and spice usage and cultivation.Methods: Antioxidant capacity was evaluated by ferric reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC). Total phenolic content in clones were determined by Folin-Ciocalteu method.Results: Maximum total phenolic content [28.27±3.95 μg gallic acid equivalent (GAE)/g dry weight (DW)] and FRAP activity 577.09±46.02 μmol Trolox equiv/g DW were obtained from Clone 13 (M. spicata), while M. piperita clones were higher for TEAC activity (800.02±1.10 μmol Trolox equiv/g DW). The results were first records for M. villoso nervata. FRAP and TEAC activities selected clones were correlated with total phenolic content (r=0.77; 0.73 respectively).Conclusion: According to the results, it can be suggested that Clone 13, Clone 5, (M. spicata) Clone 3 and Clone 8 (M. piperita) are more suitable for use as spice, herbal tea, and antioxidant agents. The clones must be selected for commercial cultivation by the grower and they can be used as spices and herbal teas.

scholarly journals In Vitro Anti-Collagenase Activity and Total Phenolic Content Of Five Selected Herbs: A Review

2021 ◽  
Vol 15 (1) ◽  
pp. 117
Author(s):  
Siti Maisarah Shukri ◽  
Faezah Pardi ◽  
Norrizah Jaafar Sidik
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Centella Asiatica ◽  
Future Application ◽  
Total Phenolic ◽  
Collagenase Activity ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Plant Extraction

Etlingera elatior, Persicaria odorata, Centella asiatica, Senna alata and Phyllanthus emblica were reviewed for their in vitro anti-collagenase activity and its total phenolic contents. Plant herbs play a vital role to promote the production of collagen which is the component of the skin. Different solvents during plant extraction and various plant parts were used to determine anti-collagenase properties and total phenolic content. Generally, anti-collagenase assay and Folin-Ciocalteu method were used to determine the anti-collagenase activity and total phenolic content, respectively. The extracts of these herbs have the potential of inhibiting collagenase activity and they possess total phenolic content. The total phenolic was found to be important elements in collagenase inhibition activity other than flavonoid. The selected herbs are popular in Malaysia and this review can be a useful reference or information for future application in pharmaceutical, food and cosmetics fields. Keywords: Anti-collagenase activity, total phenolic contents; plant Extraction; flavonoids

scholarly journals Preliminary evaluation of selected Prunus spinosa and P. insititia genotypes for their nutraceutical properties

2011 ◽  
Vol 17 (4-5) ◽  
Author(s):  
N. Papp ◽  
F. Szőke ◽  
Z. Szabó ◽  
J. Nyéki ◽  
É. Stefanovits-Bányai ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Preliminary Evaluation ◽  
Antioxidant Power ◽  
Phenolic Contents ◽  
Prunus Spinosa ◽  
Ferric Reducing Antioxidant Power ◽  
Total Polyphenolic Content

Fruits of nine Prunus spinosa and P. insititia selections were compared in their ferric reducing antioxidant power and total phenolic content. The antioxidant capacity and total phenolic content ranged between 6.36 and 29.26 mmol AA/L, and 5.04 and 29.71 mmol GA/L, respectively. These ranges cover an almost 5-times variation among the tested genotypes. The Pearson’s coefficient was very high (0.92) indicating a major contribution of polyphenolics to the antioxidant capacity of the tested Prunus fruits. Conserving resulted in an approximate 20 % loss of antioxidant power and slightly increased phenolic contents. Our results led us to the conclusion that fruit of Prunus spinosa and P. insititia might be considered as rich sources of antioxidants. In addition, procession with heat treatment caused only a slight decrease in the antioxidant capacity without loss in the total polyphenolic content.

scholarly journals Effects of soaking and germination conditions on gamma - aminobutyric acid and total phenolic content in geminated mung bean

2019 ◽  
Vol 02 ◽  
pp. 112-118
Author(s):  
Anh T. Vu
Keyword(s):  
Total Phenolic Content ◽  
Mung Bean ◽  
Phenolic Content ◽  
Aminobutyric Acid ◽  
Total Phenolic ◽  
Gamma Aminobutyric Acid ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Optimized Conditions

Germinated mung bean is a well-known food due to its high content of gamma aminobutyric acid (GABA). This study was designed to test the effectiveness of soaking and germination conditions on GABA and total phenolic contents in germinated mung bean. The results showed that reasonable conditions for soaking mung bean was at 30oC within 8 h, which created the highest content of GABA (4.51 mg/g). Meanwhile, the highest content of polyphenol (1.25 mg GAE/g) was reached at 35oC within 8 h. The optimized conditions for germinating mung bean were at 35oC for 24 h giving the highest content for both GABA and TPC, 4.46 mg/g and 1.30 mg GAE/g, respectively.

scholarly journals Exchange of Total Carbohydrate, Minerals, and Phenolics in Grape and Grape Products

2021 ◽  
Vol 9 (6) ◽  
pp. 1106-1113
Author(s):  
Özlem Aras Aşcı ◽  
Nilgün Göktürk Baydar
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Grape Juice ◽  
Significant Source ◽  
Total Phenolic ◽  
Total Carbohydrate ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Red Grape Juice ◽  
Red Grape

In this study, it was aimed to determine the total carbohydrate (CHO), minerals and phenolic (total phenolic content, total flavanols, total flavonols, and anthocyanins) of grape and grape products. For this reason, fresh grapes (Kalecik Karası, Öküzgözü, Emir, and Narince), raisins (Karadimrit and Sultani Çekirdeksiz), wines (Kalecik Karası, Öküzgözü, Emir, and Narince), commercial red grape juice, molasses, and vinegar were used as research materials. In conclusion, total CHO contents in the samples were ranged from 0.14 to 48.37 g 100 g-1. In terms of the minerals, molasses was rich in K while the highest contents of P and Fe were found in vinegar. Raisin of Karadimrit contained the highest Ca content among all the samples tested. Not only total phenolic contents but also total flavanols, total flavonols, and anthocyanins were altered depending on the sample types and the varieties. As a result, it was determined that grape and grape products represent a potentially significant source of CHO, minerals, and phenolic.

SKRINING FITOKIMIA DAN UJI AKTIVITAS ANTIOKSIDAN DAN ANTITUMOR 20 TUMBUHAN OBAT ASAL KABUPATEN MANOKWARI

2008 ◽  
Vol 7 (1) ◽  
Author(s):  
Bimo Budi Santoso
Keyword(s):  
Antioxidant Activity ◽  
Medicinal Plants ◽  
Antitumor Activity ◽  
Traditional Method ◽  
Extraction Efficiency ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Total Phenolic Contents

<strong><em>Flavanoid, steroid, and terpenoid contents of 20 Manokwari medicinal plants were analyzed.  The antioxidant activity, total phenolic contents and antitumor activity of 20 Manokwari medicinal plants were also evaluated. The result shows that 83% positif to flavanoid test, 59% positif to terpenoid test and only 25% positif steroid. Antioxidant activity and total phenolic contents evaluated using Ferric Thiocianate (FTC) and Folin-Ciocalteu methods respectively. Antioxidant activity and total phenolic contents of medicinal plants were extracted by the traditional method, boiling in water and also in 80% methanol. Twenty plants evaluated in both exstracts have significantly varies of antioxidant activities and phenolic contents,  A significant and linier correlation coefficient between the antioxidant activity and the total phenolic content was found in both aqueous (R<sup>2</sup>= 0,77) and methanol (R<sup>2</sup> = 0,85). Antitumor activity was tested using cell maurine P-388 and only 2 of medicinal plants are active to inhibit cell maurine P-388. Comparing extraction efficiency of the two methods, the methanol extracted phenolic compounds more efficiently, and antioxidant activity of the extract was higher.</em></strong>

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 Evaluation of chemical characteristics and correlation analysis with pulp browning of advanced selections of apples grown in Brazil

2017 ◽  
Vol 39 (1) ◽  
pp. 103 ◽  
Author(s):  
Luciana Ercoli ◽  
Érica Oliveira Barizão ◽  
Joana Shuelter Boeing ◽  
Marcus Vinícius Kvitschal ◽  
Jesuí Vergilio Visentainer ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Enzymatic Browning ◽  
Total Phenolic ◽  
Chemical Characteristics ◽  
Antioxidant Capacities ◽  
Total Titratable Acidity ◽  
Selection Of

In this research, the total phenolic content (TPC) and antioxidant capacity (FRAP and DPPH•× assays) of pulps and peels of advanced selection of apples grown in Brazil were investigated. The correlation analyses between the activity of polyphenoloxidase enzyme (PPO), vitamin C content, total titratable acidity, and color parameters were performed. The results indicated that the data differed significantly among the apple genotypes studied. The peels of the selection Epagri 170-91 and Epagri 170-25 showed the highest TPC and antioxidant capacities. In addition, the pulps of the Epagri 170-91 presented the highest TPC and antioxidant capacities, the lowest enzymatic browning, highest amount of vitamin C and lowest enzymatic activity when compared with other genotypes. The TPC and antioxidant capacities were significantly correlated in all genotypes analyzed. High correlation values between enzymatic browning and factors that affect the apple color were also found in all analyzed pulps, except between enzymatic browning and TPC. The results demonstrated that the enzymatic browning and TPC, as well as the antioxidant capacity and chemical characteristics, vary considerably depending on the apple genotypes and fruit tissues analyzed. 

scholarly journals Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1255
Author(s):  
Sofia C. Lourenço ◽  
Débora A. Campos ◽  
Ricardo Gómez-García ◽  
Manuela Pintado ◽  
M. Conceição Oliveira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Spray Drying ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Food Products ◽  
Total Phenolic ◽  
Dry Extract ◽  
Pineapple Peel ◽  
Dpph Method

Pineapple peel still contains an important amount of phenolic compounds and vitamins with valuable antioxidant activity. In this way, the aim of this study was the recovery of the bioactive compounds from pineapple peel using environmentally friendly and low-cost techniques, envisaging their application in food products. From the solid-liquid extraction conditions tested, the one delivering an extract with higher total phenolic content and antioxidant capacity was a single extraction step with a solvent-pineapple peel ratio of 1:1 (w/w) for 25 min at ambient temperature, using ethanol-water (80–20%) as a solvent. The resulting extract revealed a total phenolic content value of 11.10 ± 0.01 mg gallic acid equivalent (GAE)/g dry extract, antioxidant activity of 91.79 ± 1.98 µmol Trolox/g dry extract by the DPPH method, and 174.50 ± 9.98 µmol Trolox/g dry extract by the FRAP method. The antioxidant rich extract was subjected to stabilization by the spray drying process at 150 °C of inlet air temperature using maltodextrin (5% w/w) as an encapsulating agent. The results showed that the antioxidant capacity of the encapsulated compounds was maintained after encapsulation. The loaded microparticles obtained, which consist of a bioactive powder, present a great potential to be incorporated in food products or to produce bioactive packaging systems.

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