scholarly journals Effect of Hot-Air and Freeze-Drying on the Quality Attributes of Dried Pomegranate (Punica granatum L.) Arils During Long-Term Cold Storage of Whole Fruit

Agriculture ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 493
Author(s):  
Adegoke Olusesan Adetoro ◽  
Umezuruike Linus Opara ◽  
Olaniyi Amos Fawole
Keyword(s):  
Cold Storage ◽  
Freeze Drying ◽  
Radical Scavenging ◽  
Storage Period ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Hot Air ◽  
Freeze Dried

This study investigated the effect of hot-air and freeze-drying on the physicochemical, phytochemical and antioxidant capacity of dried pomegranate arils during long-term cold storage (7 ± 0.3 °C, with 92 ± 3% relative humidity) of whole fruit over a single experiment. Extracted arils were processed at monthly intervals during 12 weeks of cold storage of whole fruit. After the 12-week storage period, hot-air and freeze-dried arils showed the least (3.02) and highest (23.6) total colour difference (TCD), respectively. Hot-air dried arils also contained 46% more total soluble solids (TSS) than freeze-dried arils. During the storage of pomegranate fruit, total phenolic content (TPC) steadily increased from 20.9 to 23.9 mg GAE/100 mL and total anthocyanin content (TAC) increased from 6.91 to 8.77 mg C3gE /100 mL. Similarly, an increase in TPC and TAC were observed for hot-air (9.3%; 13%) and freeze-dried arils (5%; 5%), respectively. However, the radical scavenging activity (RSA) reduced by 8.5 and 17.4% for hot-air and freeze-dried arils, respectively, after 12 weeks of cold storage. Overall, the parameters such as colour, TPC and TAC as well as the lower degradation in RSA stability during storage showed distinct differences in quality when using the freeze-drying method, which is, therefore, recommended.

scholarly journals Camu-camu harvested with reddish-green peel preserves its physicochemical characteristics and antioxidant compounds during cold storage

2019 ◽  
Vol 22 ◽  
Author(s):  
Rafaela Rebessi Zillo ◽  
Paula Porrelli Moreira da Silva ◽  
Marta Helena Fillet Spoto ◽  
José Guilherme Prado Martin
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Cold Storage ◽  
Radical Scavenging ◽  
Physicochemical Characteristics ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Ripening Stages

Abstract Camu-camu (Myrciaria dubia), a fruit native to the Brazilian Amazon, is considered a source of antioxidant compounds. Due to its high perishability, postharvest studies aimed at increasing its shelf life are required. The aim of this study was to evaluate the influence of harvesting time on the conservation of the physicochemical characteristics and antioxidant compounds of camu-camu during cold storage. The fruits, harvested at different ripening stages (red and reddish-green peel), were stored in polyethylene terephthalate trays at 15 °C and 90% relative humidity. The following analyses were carried out on days 1, 2, 5, 7, 9 and 13 after harvest: luminosity, hue angle and chromaticity, pH, soluble solids content, titratable acidity, SS/TA, ascorbic acid content, total phenolic content, total anthocyanin content and free-radical-scavenging activity by the 1,1-diphenyl-2-picryl-hydrazil method. The data were submitted to a multivariate analysis. The fruits harvested at different ripening stages showed different postharvest characteristics, highlighting the parameters of colour, flavour and antioxidants. The reddish-green fruits, despite their low concentration of anthocyanins during storage, showed high levels of phenolic compounds, ascorbic acid and antioxidant activity, which were maintained for nine days of cold storage. Due to the flavour characteristics and antioxidant compounds, it is recommended that camu-camu be harvested in the reddish-green maturation stage to extend its shelf life.

scholarly journals Effects of Drying Techniques on Murtilla Fruit Polyphenols and Antioxidant Activity

2014 ◽  
Vol 3 (5) ◽  
pp. 73 ◽  
Author(s):  
Susana Alfaro ◽  
Ana Mutis ◽  
Andres Quiroz ◽  
Ivette Seguel ◽  
Erick Scheuermann
Keyword(s):  
Antioxidant Activity ◽  
Freeze Drying ◽  
Anthocyanin Content ◽  
Hot Air Drying ◽  
Air Drying ◽  
Total Anthocyanin ◽  
Hot Air ◽  
Freeze Dried ◽  
Dried Fruit ◽  
Fruit Preservation

<p>‘Murtilla’ (<em>Ugni molinae</em> Turcz) is a native Chilean species that belongs to the Myrtaceae family. It produces a small, globular fruit with pleasant flavor and recognized antioxidant activity. Convective hot-air and freeze drying are important techniques for fruit preservation, but their effect on murtilla fruit polyphenols and antioxidant activity has not yet been studied simultaneously. The objective of this study was to compare the effect of convective hot-air drying at 65 and 80 ºC and freeze drying on total polyphenol content (TPC), total anthocyanin content (TAC), polyphenols and anthocyanins of the Red Pearl-INIA variety of fresh murtilla fruits as measured by HPLC and antioxidant activity (DPPH and ABTS). The freeze dried fruit retained higher values for TPC (2192.4 mg/100 g d.w.), TAC (13.4 mg/100 g d.w.), polyphenols (79.02 mg/100 g d.w. by HPLC) and anthocyanins (0.188 mg/100 g d.w. by HPLC) than the murtilla dried by convective hot-air at both 65 and 80 ºC. The application of all treatments showed a positive increase in the DPPH (2945.4 to 3677.6 ?mol TE/100 g d.w.) and ABTS (2664.8 to 3397.2 ?mol TE/100 g d.w.) antioxidant activity of the dried murtilla compared to the DPPH (2111.1 ?mol TE/100 g d.w.) and ABTS (2247.8 ?mol TE/100 g d.w.) of the fresh fruit. Freeze drying was the best technique for the retention of polyphenols and antioxidant activity from the fresh murtilla fruit. Therefore, freeze drying is recommended over convective hot-air drying at 65 and 80 ºC when these bioactive compounds need to be preserved.</p>

scholarly journals Assessing the Potential of Algae Extracts for Extending the Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillets

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 910
Author(s):  
María I. Sáez ◽  
María D. Suárez ◽  
Francisco J. Alarcón ◽  
Tomás F. Martínez
Keyword(s):  
Rainbow Trout ◽  
Cold Storage ◽  
Haematococcus Pluvialis ◽  
Radical Scavenging ◽  
Storage Period ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Color Parameters ◽  
Total Carotenoid Content

This study evaluates the potential of different algae extracts (Crassiphycus corneus, Cc; Ulva ohnoi, Uo; Arthrospira platensis, Ap; Haematococcus pluvialis, Hp) as additives for the preservation of rainbow trout fillets. The extracts were prepared with different water to ethanol ratios from the four algae species. The highest ferric reducing antioxidant power (FRAP) was observed in Uo extracted in 80% ethanol. Ap aqueous extract also had considerable FRAP activity, in agreement with a high total phenolic content. Radical scavenging activity (DPPH) was higher in Cc 80% ethanol extract, in agreement with a high total carotenoid content. In fact, when the algae aqueous extracts were assayed on the fish fillets, their antioxidant activity exceeded that of ascorbic acid (ASC). All algae extracts delayed microbial growth and lipid oxidation processes in trout fillets throughout the cold storage period compared to controls, and also improved textural parameters, these effects being more evident for Ap and Hp. With respect to the color parameters, the Hp extract prevented the a* values (redness) from decreasing throughout cold storage, a key point when it comes to colored species, not least salmonids. On the other hand, the Ap extract was not as effective as the rest of treatments in avoiding a* and b* decrease throughout the storage period, and thereby the color parameters were impaired. The results obtained, together with the natural origin and the viability for large-scale cultivation, make algae extracts interesting fish preservative agents for the food industry.

scholarly journals Effect of drying techniques on the retention of antioxidant activities of Saskatoon berries

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Pranabendu Mitra ◽  
Venkatesh Meda ◽  
Rick Green
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging ◽  
Vacuum Drying ◽  
Anthocyanin Content ◽  
Dpph Radical ◽  
Total Anthocyanin ◽  
Hot Air ◽  
Total Anthocyanin Content ◽  
Dpph Radical Scavenging ◽  
Radical Scavenging Assay

The main objective of this research was to compare the retention of antioxidant activity and total anthocyanin content of Saskatoon berries dried by freeze drying, microwave-vacuum drying, thin layer hot air drying and vacuum drying. Antioxidant activity of berry samples was determined by DPPH radical scavenging and ABTS radical scavenging, and the pH differential method was used to determine total anthocyanin content of the berry samples. The results showed that the freeze dried Saskatoon berries exhibited the highest retention of anthocyanin and antioxidant activity among the dried samples, followed by microwave-vacuum dried berries, thin layer hot air dried berries and vacuum dried berries. There were significant differences between the berry samples at P<0.05.  DPPH radical scavenging and ABTS radical scavenging were correlated linearly with an R2 value of 0.99 at P<0.05 showing their effectiveness for the determination of the antioxidant activity of the Saskatoon berries. However, the DPPH radical scavenging assay was more effective than the ABTS radical scavenging assay. The results also showed that antioxidant activity of the berries was highly correlated with the total anthocyanin content of the fruit. The reduction of anthocyanin in dried berry samples was linearly correlated with the reduction of DPPH radical scavenging with an R2 value of 0.97 at P<0.05 and, also, linearly correlated with the reduction of ABTS radical scavenging with an R2 value of 0.88 at P<0.05.

scholarly journals Effect of drying techniques on the retention of antioxidant activities of Saskatoon berries

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Pranabendu Mitra ◽  
Venkatesh Meda ◽  
Rick Green
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging ◽  
Vacuum Drying ◽  
Anthocyanin Content ◽  
Dpph Radical ◽  
Total Anthocyanin ◽  
Hot Air ◽  
Total Anthocyanin Content ◽  
Dpph Radical Scavenging ◽  
Radical Scavenging Assay

The main objective of this research was to compare the retention of antioxidant activity and total anthocyanin content of Saskatoon berries dried by freeze drying, microwave-vacuum drying, thin layer hot air drying and vacuum drying. Antioxidant activity of berry samples was determined by DPPH radical scavenging and ABTS radical scavenging, and the pH differential method was used to determine total anthocyanin content of the berry samples. The results showed that the freeze dried Saskatoon berries exhibited the highest retention of anthocyanin and antioxidant activity among the dried samples, followed by microwave-vacuum dried berries, thin layer hot air dried berries and vacuum dried berries. There were significant differences between the berry samples at P<0.05.  DPPH radical scavenging and ABTS radical scavenging were correlated linearly with an R2 value of 0.99 at P<0.05 showing their effectiveness for the determination of the antioxidant activity of the Saskatoon berries. However, the DPPH radical scavenging assay was more effective than the ABTS radical scavenging assay. The results also showed that antioxidant activity of the berries was highly correlated with the total anthocyanin content of the fruit. The reduction of anthocyanin in dried berry samples was linearly correlated with the reduction of DPPH radical scavenging with an R2 value of 0.97 at P<0.05 and, also, linearly correlated with the reduction of ABTS radical scavenging with an R2 value of 0.88 at P<0.05.

scholarly journals DNA Damage Protecting Activity and Free Radical Scavenging Activity of Anthocyanins from Red Sorghum (Sorghum bicolor) Bran

2012 ◽  
Vol 2012 ◽  
pp. 1-9 ◽  
Author(s):  
P. Suganya Devi ◽  
M. Saravana Kumar ◽  
S. Mohan Das
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Natural Food ◽  
Anthocyanin Content ◽  
Dependent Manner ◽  
Total Anthocyanin ◽  
Methanol Extracts ◽  
Sorghum Bran

There is increasing interest in natural food colorants like carotenoids and anthocyanins with functional properties. Red sorghum bran is known as a rich source for anthocyanins. The anthocyanin contents extracted from red sorghum bran were evaluated by biochemical analysis. Among the three solvent system used, the acidified methanol extract showed a highest anthocyanin content (4.7 mg/g of sorghum bran) followed by methanol (1.95 mg/g) and acetone (1 mg/g). Similarly, the highest total flavonoids (143 mg/g) and total phenolic contents (0.93 mg/g) were obtained in acidified methanol extracts than methanol and acetone extracts. To study the health benefits of anthocyanin from red sorghum bran, the total antioxidant activity was evaluated by biochemical and molecular methods. The highest antioxidant activity was observed in acidified methanol extracts of anthocyanin in dose-dependent manner. The antioxidant activity of the red sorghum bran was directly related to the total anthocyanin found in red sorghum bran.

scholarly journals Enhancement of antioxidant and storability of Hollywood plum cultivar by preharvest treatments with moringa leaf extract and some nutrients

2020 ◽  
Vol 44 (1) ◽  
Author(s):  
Thanaa Shaban Mohamed Mahmoud ◽  
Fatma Korany Mohamed Shaaban ◽  
Gehan Abd El-Malek El-Hadidy
Keyword(s):  
Antioxidant Activity ◽  
Boric Acid ◽  
Cold Storage ◽  
Leaf Extract ◽  
Quality Attributes ◽  
Total Phenolic ◽  
Maturity Stage ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Moringa Leaf Extract

Abstract Background Plum fruit has a short shelf life with a rapid deterioration in quality after harvest. The main aim of this study was to evaluate the effect of preharvest treatments by moringa leaf extract (MLE), boric acid (B), and chelated calcium (Ca EDTA) on Hollywood plum fruit quality attributes bioactive compounds and antioxidant activity during cold storage. Plum trees were sprayed twice: at full bloom stage and 1 month later with T1, 5% MLE + 1% B + 2% Ca EDTA; T2, 5% MLE + 2% B + 3% Ca EDTA; T3, 10% MLE + 1% B + 2% Ca EDTA; T4, 10% MLE + 2% B + 3% Ca EDTA; and T5, water only as control. At maturity stage, fruits were harvested and stored at 0 ± 1 °C and RH 85–90% for 8 weeks. Results At the end of storage, all studied treatments exhibited significantly higher sensory quality: firmness, color, soluble solid content:titratable acidity ratio, total anthocyanin content, total flavonoids content, total phenolic content, and antioxidant activity than control. Conclusions It could be concluded that preharvest treatment with moringa leaf extract, boric acid, and chelated calcium could be a safe and eco-friendly to improve and maintain plum quality attributes and especially their content of antioxidant compounds during cold storage periods.

scholarly journals Evaluation of the Antioxidant Activity of Bignay (Antidesma bunius (Linn.) Spreng var. Kalabaw) Flesh and Seeds as Affected by Maturity and Processing Method

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
Kristel June Sartagoda ◽  
Ma. Cristina Ilano ◽  
Lloyd Earl Flandez ◽  
Katherine Ann Castillo-Israel
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Processing Method ◽  
Total Phenolic ◽  
Maturity Stage ◽  
Anthocyanin Content ◽  
Processing Methods ◽  
Total Anthocyanin ◽  
Antioxidant Content ◽  
Freeze Dried

This study aimed to determine the influence of maturity stages and processing methods (blanching and steaming) on the antioxidant profile and in vitro antioxidant activities of bignay (Antidesma bunius (Linn.) Spreng var. Kalabaw) flesh and seeds. Bignay fruits of three maturities (unripe, half ripe, and fully ripe) were collected from Laguna, Philippines. Each maturity stage was subdivided into three lots. One lot underwent blanching at 90 ± 5°C for 2 minutes, and another underwent steaming at 105 ± 5°C for 5 minutes while the last did not undergo treatment. Seeds of the samples were then separated from the flesh. Both seeds and flesh were freeze-dried, extracted, and analyzed for antioxidant contents (total phenolic content, total flavonoid content, and total anthocyanin content) and antioxidant activity by DPPH, ABTS, and FRAP assays. Results show that both the maturity and processing methods significantly affect the antioxidant content and activity of the samples. Moreover, except for the FRAP assay done on flesh samples, all assays showed that there is significant interaction between the effect of maturity and processing method on the antioxidant contents and activity of bignay flesh and seeds. Results also show that fully ripe flesh and seeds yielded greater antioxidant content and antioxidant activity than their half-ripe and unripe counterparts; whereas, blanched flesh and seeds generally had higher antioxidant activities than their unprocessed and steamed counterparts.

scholarly journals Effect of growing conditions and storage on the total anthocyanin content in potatoes with coloured flesh

2018 ◽  
Vol 64 (No. 9) ◽  
pp. 435-440
Author(s):  
Hamouz Karel ◽  
Lachman Jaromír ◽  
Bečka David ◽  
Pulkrábek Josef
Keyword(s):  
Cold Storage ◽  
The Other ◽  
Anthocyanin Content ◽  
Flesh Colour ◽  
Fresh Matter ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Growing Conditions ◽  
And Storage

The aim of the study was to evaluate the effect of cultivar, flesh colour, location, year and long-term cold storage on the total anthocyanin content (TAC) in the tubers of 12 potato cultivars with coloured flesh. TAC ranged from 17.0 to 750.1 mg cyanidin/kg fresh matter and was significantly affected by the genotype of the cultivar. The highest TAC was achieved in a three-year average in the cv. Vitelotte (371.0 mg/kg FM, 1.15–8.10 times higher than in the other cultivars). The purple or red colour of the flesh had no significant effect on the TAC. A significantly higher TAC (1.24 times) was determined in the Valečov location with a cooler climate in comparison with the Uhříněves location with a warmer climate. The TAC was significantly influenced by year, the highest values were found at both sites in the year with significant water stress. Storage (4°C, 6 months) significantly affected the TAC in seven out of eight cultivars; the TAC increased in four cultivars and decreased in three cultivars. This is probably due to different disposition of cultivars for the accumulation of sugars during cold storage.  

scholarly journals Effect of Blanching on Enzyme Inactivation, Physicochemical Attributes and Antioxidant Capacity of Hot-Air Dried Pomegranate (Punica granatum L.) Arils (cv. Wonderful)

Processes ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 25
Author(s):  
Adegoke Olusesan Adetoro ◽  
Umezuruike Linus Opara ◽  
Olaniyi Amos Fawole
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Punica Granatum ◽  
Enzyme Inactivation ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Hot Air Drying ◽  
Air Drying ◽  
Total Anthocyanin ◽  
Hot Air

Blanch-assisted hot-air drying of pomegranate arils with blanching treatments 90 °C for 30 s, 100 °C for 60 s, and unblanched (control) arils were investigated. Effects of blanching on enzyme inactivation (polyphenol oxidase and peroxidse), colour, texture, and other qualities of dried arils were discussed. The hot-air drying conditions were 60 °C, 19.6% relative humidity, and 1.0 m s−1 air velocity. Results showed that blanching reduced enzyme activity by 76% and 68% for blanched arils treated at 90 °C for 30 s and 100 °C for 60 s, respectively, compared to unblanched arils. With regard to the total colour difference (TCD), unblanched arils were 20.9% and 16.6% higher than blanched arils treated at 90 °C for 30 s and 100 °C for 60 s, respectively. Furthermore, the total soluble solids (TSS) for unblanched aril increased significantly from 16.1 to 24.9 °Brix after drying, followed by arils treated at 90 °C for 30 s and 100 °C for 60 s (21.4; 18.5 °Brix), respectively. Among the blanching treatments, dried arils treated at 90 °C for 30 s had the highest total anthocyanin content (28.6 mg C3gE/g DM), followed by 100 °C for 60 s (24.8 mg C3gE/g DM). Similarly, dried arils treated at 90 °C for 30 s had the highest radical scavenging activity (RSA) (32.1 mM TE/g DM) while the least was observed with unblanched arils (17.0 mM TE/g DM). Overall, the blanching treatment was more effective to maintain the quality attributes of pomegranate dried arils.

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