scholarly journals Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 283 ◽  
Author(s):  
Bogumiła Urbańska ◽  
Jolanta Kowalska
Keyword(s):  
Antioxidant Activity ◽  
Total Content ◽  
Raw Material ◽  
Polyphenol Content ◽  
Cocoa Beans ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
The World ◽  
High Level

The polyphenol content of cocoa beans and the products derived from them, depend on the regions in which they are grown and the processes to which they are subjected, especially temperature. The aim of the study was to compare the total content of polyphenols and antioxidant activity of chocolates obtained from roasted and unroasted cocoa beans. The chocolates produced from each of the six types of unroasted beans and each of the five types of roasted beans were investigated. The seeds came from Ghana, Venezuela, the Dominican Republic, Colombia and Ecuador. The highest total polyphenol content was determined in cocoa beans originating from Colombia and in the chocolates obtained from them. A higher content of total polyphenols was found in unroasted cocoa beans, which indicates the influence this process had on the studied size. The ability to scavenge free DPPH radicals was at a high level in both the beans and the chocolates produced from them, irrespective of the region where the raw material was grown. A positive correlation between the total polyphenol content and the ability to scavenge free radicals was found.

scholarly journals Changes of antioxidant activity and active compounds content in selected teas

2020 ◽  
Vol 8 (1) ◽  
pp. 91-97
Author(s):  
Barbara Kolodziej ◽  
Sugier Danuta ◽  
Luchowska Katarzyna
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Ferric Ions ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Tea Infusions ◽  
Anti Oxidant ◽  
Brewing Time

Our study tested 45 tea infusions classified into five groups (white, green, red, black, and other teas) for the content of total polyphenols and flavonoids, as well as antioxidant properties, by the FRAP and DPPH methods. We examined these parameters after prolongation of the brewing time from 10 to 30 min and overnight storage. The results showed that the capacity of the teas to bind free radicals was differentiated and the amount of anti-oxidant compounds depended on their nature. In terms of antioxidant activity and total polyphenol content, the tested tea types were ranked in the following order: white > green > black > red > other teas (yerba mate > rooibos). Our experiment demonstrated a positive correlation between the polyphenol content and antioxidant activity of the analyzed teas. Also, the DPPH antiradical efficiency was comparable to their ability to reduce ferric ions. The extended brewing time had a significant effect on the antioxidant activity of the infusions and the polyphenolic compounds analyzed therein. In contrast, storage of the infusions for 24 h at room temperature changed their antioxidant activity and affected the total polyphenol content.

scholarly journals Musts with an increased content of lignans from added spruce knot chips

2016 ◽  
Vol 34 (No. 4) ◽  
pp. 318-324 ◽  
Author(s):  
P. Novotná ◽  
J. Tříska ◽  
P. Híc ◽  
J. Balík ◽  
N. Vrchotová ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Storage Time ◽  
Treatment Time ◽  
Wood Chips ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Sugar Addition ◽  
And Storage

Red and white musts were enriched with the lignan hydroxymatairesinol, which is the main lignan contained in spruce knots. Chips from the milled spruce knots were then used to enrich grape musts. After enrichment, the musts were stored and samples were taken in 1, 5, 9, and 12 months. The samples were subjected to a variety of analyses and sensory evaluations. Analyses included hydroxymatairesinol and alpha-conidendrin content, antioxidant activity (determined by the FRAP method), content of total polyphenols, sensory evaluation (intensity of woody aroma, intensity of bitterness and astringent taste, and consumer acceptability), and must antimutagenicity. The analysis of variance allowed predicting which factors such as grape type, quantity of added wood chips, sugar addition, method of preservation, and storage time had the most significant influence on the analytical parameters (lignan content, antioxidant activity, and total polyphenol content). In all cases lignan content in the musts was significantly influenced by the addition of spruce wood chips. Total polyphenol content in the musts was significantly affected by the type of musts and by heat treatment (time of thermomaceration). Evaluation of must antimutagenicity showed that all samples, except the sample of white musts after thermomaceration without holding at temperature and without adding chips (10 g/20 kg mash), inhibited mutagenicity.

scholarly journals Inactivation of Polyphenol oxidase with Microwave and Its Influence on Total Polyphenol Content and Antioxidant Activity of Cocoa Beans (Theobroma Cacao L.)

2021 ◽  
Author(s):  
Nurhayati Nurhayati
Keyword(s):  
Antioxidant Activity ◽  
Polyphenol Oxidase ◽  
Physicochemical Characterization ◽  
Natural Antioxidants ◽  
Treatment Method ◽  
Polyphenol Content ◽  
Cocoa Beans ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Theobroma Cacao L

Cocoa beans contain natural antioxidants of polyphenols but its degradation occurs during processing by polyphenol oxidase (PPO) activity. This study aimed to investigate PPO inactivation using the microwave and to evaluate its influence on total polyphenol content (TPC) and antioxidant activity (AA) in cocoa beans. Physicochemical characterization (color, moisture content, temperature, and pH), TPC, AA, PPO activity, and functional groups (FTIR) of samples were analyzed. The results showed that the use of microwave could inactivate PPO, generate TPC and AA higher than control. This indicates that the use of the microwave is more effective and can be used as an alternative treatment method to improve polyphenol cocoa beans

scholarly journals Antioxidant potential of spinach, peas and sweet corn in relation to freezing period

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 613-618 ◽  
Author(s):  
D. Bajčan ◽  
J. Tomáš ◽  
G. Uhlířová ◽  
J. Árvay ◽  
P. Trebichalský ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sweet Corn ◽  
Storage Period ◽  
Entire Period ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Freezing Period ◽  
Colorimetric Methods

We evaluated changes in the content of total polyphenols and antioxidant activity of frozen spinach, peas, and sweet corn in relation to the storage period. Total polyphenol content and antioxidant activity in analysed samples were determined by colorimetric methods. Both parameters were analysed in frozen samples monthly and the changes were monitored during storage in a freezing box at a temperature of –18°C for 10 months. Freezing had a different influence on the levels of total polyphenol content and antioxidant activity in individual analysed samples. The greatest decrease in antioxidant activity during the entire period of freezing was recorded in spinach (79.4%), while the lowest decrease was observed in peas (26.8%). A relatively significant decrease in antioxidant activity was also found in sweet corn (62.7%). On the contrary, the greatest decrease of total polyphenol content throughout the period of freezing was found in peas (62.0%), and lowest decrease was recorded in sweet corn (only 5.0%). The total polyphenol content in spinach decreased by 43.1% after 10 months of storage.

scholarly journals Pengaruh Steam Blanching terhadap Aktivitas Polifenol Oksidase, Total Polifenol dan Aktivitas Antioksidan Biji Kakao

2018 ◽  
Vol 7 (3) ◽  
Author(s):  
Nurhayati Nurhayati ◽  
Djagal Wiseso Marseno ◽  
FMC Sigit Setyabudi ◽  
Supriyanto Supriyanto
Keyword(s):  
Antioxidant Activity ◽  
Polyphenol Oxidase ◽  
Physicochemical Characteristics ◽  
Cocoa Bean ◽  
Polyphenol Content ◽  
Cocoa Beans ◽  
Activity Increase ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Ic50 Value

Penelitian ini bertujuan untuk untuk mengetahui pengaruh steam blanching terhadap aktivitas polifenol oksidase, total polifenol, dan aktivitas antioksidan biji kakao. Bii kakao segar yang telah dihilangkan pulpnya ditimbang sebanyak 100 dan 200 g kemudian masing masing massa biji kakao diberi perlakuan steam blanching selama 1, 3, dan 5 menit. Biji kakao steam blanching dianalisa karakteristik fisikokimia (kadar air, pH, warna dan suhu), gugus fungsional (FTIR), aktivitas polifenol oksidase (PPO), kandungan total polifenol, dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa steam blanching dengan perlakuan kombinasi antara massa 100 g dan lama 1 menit menyebabkan menurunnya aktivitas PPO dari 445,87 menjadi 11,28 U/g berat biji kakao segar (FW), meningkatkan kandungan total polifenol dari 72,63 menjadi 92,15 mg Ekuivalen Asam Galat (EAG)/g bubuk kakao bebas lemak (DS), dan meningkatkan aktivitas penangkapan radikal bebas DPPH dari 55,36 % menjadi 68,99 % atau dengan nilai IC50 dari 3,39 menjadi 2,58 ml/l apabila dibandingkan dengan kontrol (tanpa steam blanching). Aktivitas antioksidan pada biji kakao steam blanching juga lebih tinggi dibandingkan antioksidan sintetis seperti BHT dan asam askorbat. Kesimpulannya, steam blanching dapat menurunkan aktivitas PPO, meningkatan kandungan total polifenol dan meningkatkan aktivitas antioksidan. Oleh karena itu, perlakuan steam blanching dapat dijadikan sebagai salah satu alternatif proses pengolahan dalam mempertahankan antioksidan alami polifenol biji kakao.Steam blanching effect on polyphenol oxidase  activity, total polyphenol content and antioxidant activity of cocoa beanThe aim of this research were to determine the effect of steam blanching on the activity of polyphenol oxidase, total polyphenol content, and antioxidant activity of cocoa beans. The fresh cocoa beans that have been removed the pulp were 100 and 200 g and then each cocoa beans mass was treated with steam blanching for 1, 3, and 5 minutes. Physicochemical characteristics (moisture content, pH, color, and temperature), functional group, polyphenol oxidase (PPO) activity, total polyphenol content and antioxidant activity of cocoa beans were observed. The results showed that steam blanching by treatment (100 g; 1 min) decreased of the PPO activity from 445.87 to 11.28 U/g of fresh weight (FW), increased total polyphenol content from 72.63 to 92.15 mg of Equivalent Galic Acid (EAG)/g defatted sample (DS), increased RSA DPPH from 55.36 % to 68.99 % or with IC50 value from 3.39 to 2.58 ml/l when compared to the control (without steam blanching). Antioxidant activity of steamed blanching cocoa beans also were detected higher than the synthetic antioxidants such as BHT and ascorbic acid. As conclusion, the steam blanching treatment might decrease the PPO activity, increase the total polyphenol content, and increase of antioxidant activity. Therefore, the steam blanching treatment could be used as an alternative process for preserving natural antioxidant of cocoa bean polyphenols.••

scholarly journals Antioxidant activity of selected parts of Prunus domestica L. harvested at two ripening stages.

2020 ◽  
Vol 66 (2) ◽  
Author(s):  
Anna Nowak ◽  
Dominika Szatan ◽  
Joanna Zielonka-Brzezicka ◽  
Katarzyna Florkowska ◽  
Anna Muzykiewicz ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Raw Material ◽  
Antioxidant Potential ◽  
Ripening Stage ◽  
Prunus Domestica ◽  
Polyphenol Content ◽  
Fruit Peel ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Dpph Method

Introduction: Oxidative stress caused by an excess of reactive oxygen species (ROS) is the main reason behind many civilization diseases. The fruits and leaves of Prunus domestica L. contain antioxidants such as vitamins, polyphenols (including flavonoids) and organic acids.The aim of the study was to evaluate the antioxidant activity and total polyphenol content of extracts of leaves and fruits of the plum harvested in 2 ripening phases.Materials and methods: Antioxidative activity was measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) – ABTS methods, and total polyphenol content by Folin–Ciocalteu technique. Extracts in 40%, 70% and 96% (v/v) of ethanol as well as 99.8% (v/v) methanol were used. Ultrasound-assisted extraction was applied for 15, 30 and 60 min.Results: The antioxidant potential of the extracts, measured by DPPH method, was highest for leaf methanolic extracts of plum harvested before ripening (3.83 ±0.01 mg trolox/g of raw material), while for the ABTS method, highest activity was found in the fruit peel extract in methanol (12.89 ±0.04 mg trolox/g raw material). The highest polyphenol levels (5.89 ±0.16, 6.06 ±0.09 and5.76 ±0.13 mg gallic acid/g raw material) were found in the extracts of leaves harvested at fruit ripening stage, prepared in 70% (30 and 60 min) ethanol and 40% ethanol (60 min), respectively.Conclusion: The alcohol based extracts from the leaves and fruit of Prunus domestica L. were characterized by high antioxidant potential, which suggests the possibility of their use as a valuable source of antioxidants. Ethanol seems to be the most appropriate extractant.Keywords: alcohol based extracts; antioxidant activity; Prunus domestica L.; ripening stage; total polyphenol content.

scholarly journals Wines with Increased Lignan Content by the Addition of Lignan Extracts

2016 ◽  
Vol 34 (No. 5) ◽  
pp. 439-444 ◽  
Author(s):  
Balík Josef ◽  
Híc Pavel ◽  
Kulichová Jana ◽  
Novotná Pavla ◽  
Tříska Jan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Storage Time ◽  
Red Wine ◽  
White Wine ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Ethanol Extracts ◽  
One Year ◽  
And Storage

Red and white wines [Grüner Veltliner white wine and Blue Limberger (Blaufränkisch) red wine (vintage 2013)] were enriched with lignan hydroxymatairesinol originated from spruce knots. These spruce knots with removed resin were extracted with ethyl alcohol of agricultural origin. Ethanol extracts of lignans were then used to enrich wine sorts. Enriched wines were stored for 13 months. At 2, 6, and 13 months, samples were taken and subjected to a variety of analyses and sensory evaluations. Analyses included 7-hydroxymatairesinol and alpha-conidendrin lignan content, antioxidant activity (as determined by FRAP), total polyphenols, and sensory evaluation. The obtained data were evaluated using the analysis of variance to determine which factors e.g. wine type, quantity of added lignan extracts, additional sugar, method of preservation, and storage time had the most significant influence on lignan content, antioxidant activity and polyphenol content. In all cases the lignan content in the wines was significantly influenced by the addition of lignan extracts. After one year of storage, lignan contents changed only moderately and added lignans were stable in stored wines. Total polyphenol content in wines and the antioxidant activity of wines were significantly influenced by the type of wine (i.e., red or white). The presented method of wine enrichment with lignans opens the door for the production of extra quality wines.

scholarly journals Total polyphenol content and antioxidant activity of commercial Noni (Morinda citrifolia L.) juice and its components

2010 ◽  
Vol 46 (4) ◽  
pp. 651-656 ◽  
Author(s):  
Adriana Bramorski ◽  
Adriana da Rosa Cherem ◽  
Chaiana Paula Marmentini ◽  
Joseane Torresani ◽  
Tatiana Mezadri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Grape Juice ◽  
Morinda Citrifolia ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Treatment And Prevention

The plant Morinda citrifolia L. (noni) has been the focus of many recent studies due to its potential effects on treatment and prevention of several diseases. However, there are few in vivo and in vitro studies concerning its composition and antioxidant capacity. The aim of the present study was to determine the total polyphenol content (TPC) and antioxidant capacity of a juice commercialized as noni juice, but containing grape, blueberry and noni fruits. Commercial noni juice was compared against its separate constituents of blueberry and grape juice. Folin-Ciocalteu and DPPH• methods were used to determine the concentration of total polyphenol content and antioxidant activity, respectively. Commercial noni juice presented higher values of TPC (91.90 mg of gallic acid/100 mL juice) and antioxidant activity (5.85 mmol/L) compared to its 5% diluted constituents. Concentrated blueberry juice presented higher TPC and antioxidant activity than the other juices analyzed. Considering that the blueberry and grape juices account for only 10% in the composition of commercial noni juice, it can be inferred that these two components contribute significantly to the antioxidant activity. Therefore, additional studies are necessary in order to elucidate the contribution of the noni juice as an antioxidant.

scholarly journals Extraction Process of Polyphenols from Soybean (Glycine max L.) Sprouts: Optimization and Evaluation of Antioxidant Activity

Processes ◽  
2019 ◽  
Vol 7 (8) ◽  
pp. 489 ◽  
Author(s):  
Xuan Tien Le ◽  
Vo Luu Lan Vi ◽  
Tran Quoc Toan ◽  
Long Giang Bach ◽  
Tran Thanh Truc ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ethanol Concentration ◽  
Dry Weight ◽  
Extraction Process ◽  
Extraction Time ◽  
Extraction Temperature ◽  
Polyphenol Content ◽  
Experimental Conditions ◽  
Total Polyphenol ◽  
Total Polyphenol Content

This research aimed to optimize the total polyphenol content (TPC) extracted from soybean sprout powder under different experimental parameters, including ethanol concentration (60–100% v/v), extraction temperature (40–80 °C), extraction time (15–150 min), material:solvent ratio (1:4–1:10 g/mL), the number extraction cycles (1, 2 and 3 times), the age of sprout (0–7 days), and the used part of the sprout (cotyledon, hypocotyl, or radicle). The obtained results were used in response surface methodology, in combination with a central composite design, to model the total polyphenol content (TPC) with respect to three variables, including ethanol concentration, extraction temperature, and material:solvent ratio. The experimental conditions for optimal recovery of TPC consisted of ethanol concentration of 88% (v/v), extraction temperature of 59 °C, material:solvent ratio of 1:6.5 g/mL, extraction time of 60 min, and 2 cycles of maceration. In addition, for maximal TPC, the sprout should undergo the germination of 5 days and the radicle fraction should be used. Based on the suggested optimum conditions, the obtained and verified TPC was 19.801 mg genistein (GE)/g dry weight (d.w.). The obtained dried extract also exhibited low antioxidant activity.

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