scholarly journals Physicochemical characterization and bioactive compounds in breadfruit (Artocarpus altilis) and its dried products.

2021 ◽  
Vol 10 (15) ◽  
pp. e537101523391
Author(s):  
Clemilson Elpidio da Silva ◽  
Narendra Narain
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Physicochemical Characterization ◽  
Ethanolic Extract ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturation Stage ◽  
Scientific Publications ◽  
Artocarpus Altilis ◽  
Significant Difference

Breadfruit (Artocarpus altilis) is described as an important food source in the diet of several countries, being considered as a valuable food with the potential to positively impact food security in the world. Breadfruit is a fruit of Asian origin with considerable economic and food importance for the region, due to its exceptional nutritional characteristics that bring benefits to the health to its consumers. However in Brazil, the fruit is little known and is underused. Only a very few scientific publications emphasizing the technological characteristics of breadfruit processing have been reported in the literature, which motivated the realization of the present research on its physicochemical characteristics. The fruits used were obtained from domestic orchards at the ripe and “green” ripening stages. The analyses performed were of pH, total soluble solids, total titratable acidity, water activity, ash content, lipids, protein, moisture and color (L*, a*, b*, C* and ºHue). Antioxidant activity through ABTS, DPPH and FRAP assays, and total phenolics and flavonoids compounds were determined. Descriptive data were analyzed by Analysis of Variance (ANOVA), Tukey mean test (p<0.05). The results of the physicochemical analysis indicated that the drying to obtain breadfruit flour is a viable alternative, which provides a nutritional increase and a more attractive color to the product, minimizes post-harvest losses, in addition to being a technology with high potential for the availability of new food alternatives. Comparing the two extracts, the antioxidant activity was higher in the ethanol extracts of breadfruit flour. This result may be related to the maturation stage and the concentration of its components. For the phenolics and flavonoids bioactive compounds, there was a significant difference (p<0.05), evidencing the aqueous extract, when compared to ethanolic extract.

scholarly journals BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES

2016 ◽  
Vol 38 (3) ◽  
Author(s):  
GABRIELA NIEMEYER REISSIG ◽  
LISIANE PINTANELA VERGARA ◽  
RODRIGO CEZAR FRANZON ◽  
ROSANE DA SILVA RODRIGUES ◽  
JOSIANE FREITAS CHIM
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenols ◽  
Total Carotenoids ◽  
Added Sugar ◽  
Added Sugars ◽  
Significant Difference

ABSTRACT This study aimed to prepare jellies of conventional type of red strawberry guava (with added sucrose) and no added sugar and evaluate the physical and chemical composition and content of bioactive compounds in them. Four jellies formulations were prepared: conventional with addition of sucrose (F1), aspartame (F2), saccharin and cyclamate (F3), acesulfame and sucralose (F4). Physicochemical analysis of pH were carried out, as well as analysis of titratable acidity, total soluble solids, ashes, proteins, lipids, moisture, carbohydrates, calories, lightness, color tone, total phenols, anthocyanins, carotenoids, ascorbic acid and antioxidant activity, by the capture of DPPH and ABTS radicals. Conventional and no added sugars jellies did not differ for total phenols, total anthocyanins and ascorbic acid. However, processing exerted significant influence (p=0.05) on total carotenoids and antioxidant activity. It is feasible to use red strawberry guava for the preparation of conventional and no added sugar jellies. The products, however, show a significant difference in carotenoids content, with the highest content of these and higher antioxidant activity in processed jellies without sugars addition.

scholarly journals Physicochemical Characterization and Functional Potential of Phaseolus vulgaris L. and Phaseolus coccineus L. Landrace Green Beans

Agronomy ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 803
Author(s):  
Elia Nora Aquino-Bolaños ◽  
Alma Karina Garzón-García ◽  
Jimena Esther Alba-Jiménez ◽  
José Luis Chávez-Servia ◽  
Araceli Minerva Vera-Guzmán ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Characterization ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Green Beans ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Color Parameters

The green bean is an important crop worldwide, because it is rich in protein, dietary fiber, vitamins, and minerals, as well as bioactive compounds that provide it with important functional properties; however, the composition of many landraces is still unknown. The purpose of this project was to characterize Phaselus vulgaris and coccineus L. landrace green beans on pH, titratable acidity, total soluble solids, total sugars, color parameters, total phenols, monomeric anthocyanins, and in vitro antioxidant activity (DPPH and FRAP). Regarding the content of total sugars, differences were registered between both species, as opposed to results observed in total soluble solids. Color parameters showed higher reddish tones for P. vulgaris landraces, though P. coccineus had a higher total phenolic content, especially the reddish landraces, which correlated directly to a higher antioxidant activity by DPPH and FRAP. In the protein content, the species P. vulgaris registered the highest content. These results could contribute to a greater use and even promote the genetic improvement of the outstanding pods that serve as one of the main food products in rural regions for higher benefits.

scholarly journals Ripe Ora-pro-nobis (Pereskia aculeata miller) fruits express high contents of bioactive compounds and antioxidant capacity

2018 ◽  
Vol 40 (3) ◽  
Author(s):  
Aline Priscilla Gomes da Silva ◽  
Poliana Cristina Spricigo ◽  
Thais Pádua de Freitas ◽  
Thiago Machado da Silva Acioly ◽  
Severino Matias de Alencar ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Maturity Stage ◽  
Total Phenolic Compounds ◽  
Total Carotenoids ◽  
Significant Difference

Abstract Pereskia aculeata Miller is a native cactaceae found from the Northeast to the South of Brazil. This plant is recognized by the high nutritional value of their leaves, which are the most used in cooking and folk medicine. However, studies on the chemical characteristics and antioxidant capacity of the ora-pro-nobis fruits are scarce. Therefore, the aim of this study was to determine the best harvest point of the ora-pro-nobis fruits to optimize the content of bioactive compounds and their antioxidant capacity. The fruits were manually harvested, defined by their peel colors in three maturity stages: unripe (green), intermediate (yellowish green), and ripe (yellow) stages. The following attributes were evaluated: soluble solids (SS), titratable acidity (TA), SS/TA ratio, pH, and content of bioactive compounds, such as total chlorophylls, carotenoids, yellow flavonoids, total phenolic compounds, and antioxidant capacity. There was a decrease in the content of chlorophyll followed by an increase in the of total carotenoids and yellow flavonoids, due to the maturity stage. For the total phenolic compounds, it was not observed significant difference between the stages. The antioxidant capacity was quantified by the ORAC method in lyophilized pulp in the unripe (1.95 mmol 100 g-1 trolox) and ripe (3.85 mmol 100 g-1 trolox) stages. The lowest contents were observed in the intermediate (0.80 mmol 100 g-1 trolox in lyophilized pulp) stage. The maturity stage significantly influenced the bioactive compounds of ora-pro-nobis, which presented higher values of total carotenoids, yellow flavonoids, and antioxidant capacity in ripe fruits.

scholarly journals QUALITY, BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY DURING MATURATION OF ORANGES PRODUCED IN THE BORBOREMA TERRITORY

2019 ◽  
Vol 32 (2) ◽  
pp. 526-536 ◽  
Author(s):  
ANTÔNIO FERNANDO DA SILVA ◽  
BRUNO MARTINS DA SILVA ◽  
ALEX SANDRO BEZERRA DE SOUSA ◽  
VANDA MARIA DE AQUINO FIGUEIREDO ◽  
REJANE MARIA NUNES MENDONÇA ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Bioactive Compounds ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Total Antioxidant Activity ◽  
Family Farming ◽  
Total Antioxidant

ABSTRACT The family farming from the Borborema Territory-PB, Brazil, produces sweet oranges that supply the regional market. In this context, it is necessary to define standards of identity and quality, as well as to quantify the bioactive compounds in the fruit, in view of adding value and creating more competitive markets. This work sought to evaluate the quality, bioactive compounds and total antioxidant activity (TAA) of oranges from family farming. A 3x3 factorial completely randomized design was used, with three cultivars (Baía, Comum, Mimo-do-Céu) and three maturity stages (predominantly green, green/yellow, yellow), with 60 replications of 1 fruit for the physical evaluations, and 4 of 15 fruit for the others. The whole fruits were evaluated by color index, length, diameter, fresh weight and firmness. The juice was assessed for yield, pH, soluble solids (SS), titratable acidity (TA), SS/AT ratio, and ascorbic acid. Total extractable polyphenols (TEP) and ABTS•+ and DPPH• total antioxidant activity (TAA) were measured in the juice and albedo. The 'Baía' and 'Mimo-do-Céu' oranges presented quality parameters aligned with the CEAGESP standards. On average, the ascorbic acid content was higher than 45 mg 100 g-1, with ‘Mimo-do-Céu’ presenting the highest content (50.26 mg 100 g-1). During maturation, the firmness decreased, and the SS, TEP and TAA of the juice and the albedo increased. In general, the TEP content was about eight-fold higher in the albedo than juice, corresponding to the much higher TAA in this portion, thereby highlighting its higher functional potential, especially for ‘Baía’ orange.

scholarly journals Physical and chemical characterization and quantification of bioactive compounds in berries and berry jams

2017 ◽  
Vol 38 (4) ◽  
pp. 1853 ◽  
Author(s):  
Lorena Mendes Rodrigues ◽  
Diene France de Souza ◽  
Elisângela Aparecida da Silva ◽  
Thais Odete de Oliveira ◽  
Juliana Pinto de Lima
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Significant Loss ◽  
The Body ◽  
Soluble Solids ◽  
Total Phenolic

Brazil is the third largest producer of fresh fruits in the world. Among fruits, berries such as strawberry, blueberry and blackberry can be highlighted for the benefits they provide to the body, owing to their presence of bioactive compound content. The phenolic compounds, especially anthocyanins and ascorbic acid, are examples of bioactive compounds that mainly function in the body as antioxidants. However, the processing steps that lead to the generation of derivatives from these fruits, are damaging to these compounds, often leading to their loss. Thus, the aim of this study was to physically and chemically characterize fresh berries (strawberry, blueberry and blackberry) and their jams, and also to quantify and to evaluate the antioxidant activity of bioactive compounds in berries and their jams. The following parameters were analyzed: moisture, ash, pH, titratable acidity, soluble solids, and color. The levels of total phenolic compounds, total anthocyanins, ascorbic acid content and antioxidant activity were measured. We concluded that there were significant differences in the chemical composition of berries and jams. There was also a significant loss of bioactive compounds due to processing, nevertheless these jams remain good sources of bioactive compounds, and are still considered important to promote some favorable health effects.

scholarly journals BOTÂNICA E FISIOLOGIA/ BOTANY AND PHYSIOLOGY ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PARAMETERS IN ‘CUERNAVAQUEÑA’ MEXICAN PLUM (Spondias purpurea L.) AT DIFFERENT RIPENING STAGES

2017 ◽  
Vol 39 (4) ◽  
Author(s):  
ADABELLA SUÁREZ VARGAS ◽  
PORFIRIO JUÁREZ-LÓPEZ ◽  
VÍCTOR LÓPEZ-MARTÍNEZ ◽  
LAURA JOSEFINA PÉREZ FLORES ◽  
DAGOBERTO GUILLÉN SÁNCHEZ ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ripening Stages ◽  
Solids Concentration ◽  
Spondias Purpurea ◽  
Ripe Stage ◽  
Soluble Solids Concentration

ABSTRACT Mexican plum (Spondias purpurea L.) ‘Cuernavaqueña’ was harvested at four ripening stages, with the aim of evaluating the concentration of bioactive compounds and antioxidant capacity in the pulp and the epicarp. The highest ethylene production (9.43 mL kg h-1) and total soluble solids concentration (23.9 °Brix) was observed in the fully ripe stage. Titratable acidity was higher in green stage compared to other analyzed ripening stages in both pulp (0.48 %) and epicarp (0.32 %). Fully ripe plum epicarp presented the highest content of total phenols (GAE 190 mg g-1), flavonoids (QE 214 mg g-1), and carotenoids (853 mg g-1) compared to other ripening stages. The antioxidant capacity was higher in the epicarp of the fully ripe fruit compared to the other ripening stages: DPPH (1087 µM TE /100 g), ABTS (1534 µM TE/100 g), and FRAP (1764 µM TE/100 g). Significant correlations (r = 0.60 *** to 0.95 **) between bioactive compounds concentrations and antioxidant activity were obtained.

scholarly journals UV-C Radiation on Fresh Cut Vegetables Quality

2015 ◽  
Vol 6 (2) ◽  
pp. 1
Author(s):  
Rita de Cássia Mirela Resende Nassur ◽  
Ana Carolina Vilas Boas ◽  
Rafaella Araújo Zambaldi Lima ◽  
Luiz Carlos Oliveira Lima
Keyword(s):  
Antioxidant Activity ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Cold Room ◽  
Significant Difference ◽  
Fresh Cut ◽  
And Control ◽  
Uv C ◽  
Irradiation Process

<p>Fresh cut vegetables are products with convenience for consumers, but with a short shelf-life and lower levels of bioactive compounds, when compared to unprocessed vegetables. The aim of this study was to evaluate the influence of UV-C radiation on quality, phenolic compounds and antioxidant activity of different fresh cutted vegetables. Nine different vegetables (tomato, onion, bell pepper, zucchini, red cabbage, cauliflower, carrot, beets and potato) were minimally processed and the control and irradiated (UV-C - 4,10 KJ m2 ) treatments were placed in a cold room for 72 hours. The following parameters were evaluated: color (L*, a*, b*, Chroma and ºHue), total soluble solids, titratable acidity, antioxidant activity (DPPH and β-carotene methods) and total phenolics. The UV-C did not influenced the quality parameters, with no significant difference between treated and control samples in vegetables after irradiation process. Tests including microbiology analysis and quality during storage of vegetables after irradiation are suggested, since the quality parameters, desirable for consumers, were not influenced.</p><p> </p>

scholarly journals Physical chemical characterization, bioactive compounds and antioxidant activity of Pachira aquatica Aublet almonds

2020 ◽  
Vol 9 (7) ◽  
pp. e535974391
Author(s):  
Silvia Myrelly Tavares da Silva ◽  
Rômulo Alves Morais ◽  
Douglas Martins da Costa ◽  
Jamayle Silva Teles ◽  
Rosimeire Mendes Rodrigues ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Chemical Characterization ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Variable Size ◽  
Southern Mexico ◽  
Capsule Type ◽  
Physical Chemical ◽  
Total Titratable Acidity

The Pachira aquatica Aublet, belonging to the Malvaceae family, is a tree of variable size, annually produces large quantities of capsule type fruits, in which its seeds remain stored. Even though it is commonly found in southern Mexico and Brazil, there are few studies on its composition. Therefore, the objective of this study is to demonstrate the characteristics of this fruit by means of physical analyzes and to evaluate the bioactive compounds of the almonds in the raw, cooked and roasted forms. Type of research laboratory and quantitative. The almonds showed high content of lipids (above 30%), proteins (above 15%), pH (above 5.66), total soluble solids (above 15º Brix) and total titratable acidity (above 3%). The roasted almond had a higher content of phenolic compounds, flavonoids and carotenoids. In the raw form, a higher content of antioxidant activity, anthocyanins and condensed tannins was obtained. The cooked almond presented intermediate values in all data on bioactive compounds and antioxidant activity.

scholarly journals Effect of maturation stage on the physical-chemical composition and bioactive compounds of Solanum granosos-leprosum Dunal fruits

2020 ◽  
Vol 9 (9) ◽  
pp. e22996323
Author(s):  
Leandro Levate Macedo ◽  
Cintia da Silva Araújo ◽  
Daiana Ribeiro Vilela ◽  
Hugo Calixto Fonseca ◽  
Nádjla Miranda Vilela Goulart ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Total Phenolics ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturation Stage ◽  
Maturation Stages ◽  
Three Stages ◽  
Solids Content ◽  
Developmental Maturation

The aim of this study was to characterize the capoeira-branca (Solanum granuloso-leprosum Dunal) fruits cultivated in Lavras, Minas Gerais, Brazil. The fruit growth was evaluated, from inflorescence to ripening. For this, measurements were made weekly. The fruits were harvested and separated at three developmental maturation stages (1-immature; 2-green mature; 3-mature), according to the color and size. Then, the fruits were evaluated by size, weight, color, respiration, firmness, pH, titratable acidity, soluble solids, soluble pectin, centesimal composition, vitamin C and antioxidant activity at three stages. During maturation, the fruits showed increase in mass (0.4076 to 0.9956 g), size (7.9 to 12.2 mm), glycidic fraction (15.95 to 27.23%) and ash (0.94 to 1.60%) and reduction in firmness (4.23 to 1.50 kgf), moisture (79.24 to 69.45%) and protein (3.49 to 1.41%) contents. Furthermore, there was increase in soluble solids content (8.80 to 13.80%), antioxidant activity (62.57 to 69.63 μM de trolox.g-1 and 1880.34 to 4602.40 mg.100g-1) and vitamin C (46.81 to 236.02 mg.100g-1) and a decrease in the total phenolics (257.58 to 171.00 mg.100g-1) and soluble pectin (0.92 to 0.69 mg.g-1). The fruits, even after ripening, maintained their greenish color, although less intense than that observed in immature and mature green fruits.

scholarly journals Physicochemical characterization and antioxidant activity of Calabura fruit (Muntingia calabura L.)

2016 ◽  
Vol 7 (2) ◽  
pp. 67 ◽  
Author(s):  
Gustavo Araujo Pereira ◽  
Pedro Henrique Ferreira Tomé ◽  
Henrique Silvano Arruda ◽  
Edson José Fragiorge ◽  
Paulo Roberto Ribeiro
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Antioxidant Properties ◽  
Physicochemical Characterization ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
High Yield ◽  
Total Phenolic

The objective of this work was to determine the physical and physicochemical characteristics, proximate composition, antioxidant activity, total phenolic compounds, vitamin C content and total anthocyanins of different fractions of the calabura fruits (peel, pulp and whole fruit). The fruits showed average diameter and weight of 14.50 mm and 1.57 g, respectively, and high yield in pulp (75.38%). The whole fruit showed: pH (5.64), titratable acidity (0.11 g citric acid 100 g-1), soluble solids (10.24 °Brix), ratio (93.76), moisture (77.36%), ash (5.65%), lipids (7.79%), proteins (8.29%), crude fiber (5.93%), carbohydrates (72.15%), vitamin C (3.30 mg 100 g-1), phenolic compounds (526.55 mg tannic acid equivalents (TAE) 100 g-1), anthocyanins (4.08 mg cyanidin-3-glucoside equivalents (CGE) 100 g-1) and DPPH IC50 (82.25 μg mL-1).The peel showed high antioxidant activity (82.00 μg mL-1) due to the highest contents of phenolic compounds (868.90 mg TAE 100 g-1), anthocyanins (3.87 mg CGE 100 g-1) and vitamin C (4.20 mg 100 g-1). In conclusion, the calabura fruit showed high content of bioactive compounds with antioxidant properties in vitro.

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