scholarly journals Capsaicinoids, Polyphenols and Antioxidant Activities of Capsicum annuum: Comparative Study of the Effect of Ripening Stage and Cooking Methods

Antioxidants ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 364 ◽  
Author(s):  
Mansor Hamed ◽  
Diganta Kalita ◽  
Michael E. Bartolo ◽  
Sastry S. Jayanty
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Capsicum Annuum ◽  
Antioxidant Activities ◽  
Dry Weight ◽  
Mature Stage ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Wide Range ◽  
Green Stage

Peppers (Capsicum annuum L.) are an important crop usually consumed as food or spices. Peppers contain a wide range of phytochemicals, such as capsaicinoids, phenolics, ascorbic acid, and carotenoids. Capsaicinoids impart the characteristic pungent taste. The study analyzed capsaicinoids and other bioactive compounds in different pepper cultivars at both the mature green and red stages. The effect of roasting on their nutritional content was also investigated. In the cultivars tested, the levels of capsaicin ranged from 0 to 3636 µg/g in the mature green stage and from 0 to 4820 µg/g in the red/yellow stage. The concentration of dihydrocapsaicin ranged from 0 to 2148 µg/g in the mature green stage and from 0 to 2162 µg/g in the red/yellow stage. The levels of capsaicinoid compounds in mature green and red /yellow stages were either reduced or increased after roasting depending on the cultivar. The ranges of total phenolic and total flavonoids compounds were 2096 to 7689, and 204 to 962 µg/g, respectively, in the green and red/yellow mature stage pods. Ascorbic acid levels in the peppers ranged from 223 to 1025 mg/ 100 g Dry Weight (DW). Both raw and roasted peppers possessed strong antioxidant activity as determined by 2,2-diphenyl-1-picrylhydrazyl) reagent (DPPH, 61–87%) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS, 73–159 µg/g) assays. Ascorbic acid and antioxidant activity decreased after roasting in the mature green and red stages, whereas total phenolics and flavonoids increased except in the mature green stage of Sweet Delilah and yellow stage of Canrio.

scholarly journals Antioxidant Compounds, Mineral Content and Antioxidant Activity of Several Tomato Cultivars Grown in Southwestern Romania

2013 ◽  
Vol 41 (1) ◽  
pp. 136 ◽  
Author(s):  
Violeta NOUR ◽  
Ion TRANDAFIR ◽  
Mira E. IONICA
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Trace Elements ◽  
Phenolic Compounds ◽  
Total Phenolics ◽  
Antioxidant Activities ◽  
Fruit Shape ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Tomato Cultivars

Ten indeterminate tomato cultivars differing in fruit shape and typology, grown simultaneously in a greenhouse from Oltenia (Southwestern Romania) and harvested at red ripe stage, were investigated for the contents in ascorbic acid, lycopene, β-carotene, total phenolics, minerals (K, Na, Ca and Mg) and trace elements (Fe, Cu, Mn, Cr, Zn and B). In addition, their antioxidant activities were determined. Significant differences were found among tomato cultivars in all studied antioxidant compounds, as well as in the antioxidant activity. Ascorbic acid ranged from 91.9 to 329.7 mg kg-1 fw, lycopene ranged from 19.7 to 49.0 mg kg-1 fw, while total phenolic compounds varied between 300.2 and 557.8 mg kg-1 fw. Antioxidant activity ranged from 0.81 mmol Trolox kg-1 fw to 1.74 mmol Trolox kg-1 fw and it was significantly correlated to total phenolics content (r = 0.91; p< 0.05). The cocktail type cultivar ‘Tiger’ and the cherry type cultivar ‘Belle’ proved to be the most powerful in antioxidant activity and phenolic compounds while the rectangular plum shaped cultivar ‘Porto’ recorded the highest average lycopene content. A valuable cultivar proved to be the brownish red ‘Sacher’ which registered among the highest contents of phenolics, lycopene and ascorbic acid. Mineral and trace elements contents were also significantly affected by cultivars. Values recorded for K, Ca and Mg ranged from 2139.6 to 3056.9 mg kg-1, 137.7 to 325.8 mg kg-1 and 27.3 to 168.7 mg kg-1 respectively.

scholarly journals Antioxidant and cytotoxic studies of Acacia nilotica twig extract and their green synthesized silver nanoparticles

2020 ◽  
Vol 9 (2) ◽  
pp. 975-980 ◽  
Keyword(s):  
Antioxidant Activity ◽  
Silver Nanoparticles ◽  
Cell Lines ◽  
Antioxidant Activities ◽  
Reducing Power ◽  
Acacia Nilotica ◽  
Total Phenolic ◽  
Hek 293 ◽  
Selected Area Electron Diffraction ◽  
Wide Range

Acacia nilotica (L.) Delile is well known as “Desi Kikar”or Babul in India that possesses a wide range of pharmacological activities. In the present study, Acacia nilotica twig extract and its synthesized silver nanoparticles (AgNPs) were evaluated for total phenolic content (TPC), antioxidant activity and cytotoxic effects. Characterization of AgNPs was done by UV-Visible spectroscopy, Fourier-transform infrared spectroscopy (FTIR), Transmission electron microscopy (TEM) and Selected area electron diffraction (SAED) techniques. Antioxidant potential was determined using different assays including 2,2-diphenyl-1-picrylhydrazyl (DPPH), reducing power and β-carotene linoleic acid. Cytotoxicity was tested by 3-(4,5-dimethyl-2-yl)-2,5-diphynyl tetrazolium bromide (MTT) assay on Human embryonic kidney (HEK)-293 cell lines. The results indicated that AgNPs exhibited higher antioxidant activity (81.11 %) and TPC (57.35 mg of GAE/mL of extract) as compare to plant extract. A positive correlation was observed between the TPC and antioxidant activities. The inhibitory concentration (IC50) of A. nilotica extract and AgNPs was 52.08µg/mL and 56.82µg/mL respectively. Cytotoxicity against HEK-293 cell lines was dose dependent. Accordingly, it is summarized that A. nilotica based AgNPs could serve as a potential antioxidant for therapeutic purposes.

scholarly journals Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 607
Author(s):  
Susanna Buratti ◽  
Carola Cappa ◽  
Simona Benedetti ◽  
Gabriella Giovanelli
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Nutritional Quality ◽  
Total Phenolics ◽  
Principal Component ◽  
Sensory Characteristics ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Nutritional Properties ◽  
Cooking Method

This study investigates the effects of three cooking methods (boiling, steaming and microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet potatoes; e-senses were applied to interpret the sensory characteristics according to physico-chemical aspects. The nutritional quality was evaluated by determining the concentrations of key components and the antioxidant activity; e-sense data, combined with texture parameters, were processed by a principal component analysis. The cooking method and time significantly influenced the quality of the three products. Boiling, which detrimentally affected ascorbic acid, total phenolic concentration and antioxidant activity, enhanced carotene accessibility. Steaming produced losses in ascorbic acid, increasing total phenolics and carotenoids. Microwaving resulted in minor changes in ascorbic acid concentrations, preserved carotenoids and increased total phenolics. The nutritional quality was better preserved or enhanced using shorter cooking times. The elaboration of the data collected by the e-senses showed a clear evolution according to the cooking method and time. The results helped to determine the cooking method that best preserves the nutritional properties of the vegetables, highlighting the applicability of rapid instrumental methods to interpret the evolution of sensory characteristics.

scholarly journals Bioactive Compounds and Antioxidant Activity of Cauliflower According to Heat Treatment Method (P06-074-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Eun-Sun Hwang
Keyword(s):  
Heat Treatment ◽  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Science Research ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Cruciferous Vegetables ◽  
Total Polyphenol ◽  
Health Promoting

Abstract Objectives Cauliflower is one of the cruciferous vegetables and contains various physiologically active substances such as glucosinolates, polyphenols, and flavonoids. Unlike ordinary vegetables, cruciferous vegetables are often consumed by cooking through heat treatment. The purpose of this study was to investigate the effects of different heating procedures, in particular steaming and boiling, on glucosinolate, total polyphenol, and total flavonoid concentrations in cauliflower. In addition, antioxidant activity was compared between fresh uncooked, steamed, and boiled cauliflower, which are the main methods of preparing cauliflower before consumption. Methods Glucosinolates in uncooked, steamed, and boiled cauliflower were subjected to high-pressure liquid chromatography. Total phenolic and total flavonoid content and antioxidant activities in cauliflower extracted in both water and 80% ethanol were determined. Results Eight glucosinolate peaks were detected in cauliflower representing glucoiberin, progoitrin, glucoraphanin, sinigrin, gluconapin, glucoiberverin, glucobrassicin, and gluconasturtiin. Boiling cauliflower significantly decreased the glucosinolate, total polyphenol, and total flavonoid concentrations compared to those of uncooked or steamed cauliflower. The results clearly indicated that health-promoting compounds in cauliflower are significantly affected by different cooking methods, showing that uncooked > steamed > boiled. The amounts of total polyphenols and total flavonoids contained within uncooked cauliflower extracted by 80% ethanol were higher than those in the steamed and boiled extracts. The highest antioxidant activity was observed in uncooked cauliflower extracted in 80% ethanol compared to that of water extracts at the same concentration. Steamed and boiled cauliflower extracts showed lower antioxidant activity. Conclusions Based on these results, fresh uncooked cauliflower is optimal in terms of the content of health-promoting compounds and antioxidant activity. It may be desirable to use steaming rather than boiling to minimize the loss of glucosinolates when storing, pretreating, processing, and cooking cruciferous vegetables. Funding Sources This research was supported by the Basic Science Research Program through the National Research Foundation of Korea.

scholarly journals Studying the Influence of Storage Conditions, 1-MCP, and Packaging Films on Quality of Sweet Dalilah Green and Red Stage Peppers (Capsicum annuum L.)

2021 ◽  
Vol 6 (2) ◽  
pp. 356-370
Author(s):  
Sastry S. Jayanty ◽  
◽  
Mansor Hamed ◽  
Michael Bartolo ◽  
Keyword(s):  
Antioxidant Activity ◽  
Weight Loss ◽  
Ascorbic Acid ◽  
Capsicum Annuum ◽  
Respiration Rate ◽  
Total Phenolic ◽  
Packaging Films ◽  
Flavonoid Compounds ◽  
Phenolic And Flavonoid ◽  
Control Samples

Peppers are a popular fresh market commodity but have a limited shelf life. The present study evaluated the effects of storage time, packaging films, and 1-methylcyclopropene (1-MCP) on weight loss, firmness, respiration rate, ethylene production, ascorbic acid, antioxidant activity, and bioactive compounds of Sweet Delilah (Capsicum annuum). Four packaging films were tested in this study: polypropylene (P12F), laminated polynylon (30 NV), coextruded vacuum pouch (30 NVC), and polyethylene (P15G). Collectively, packaged peppers showed less weight loss than the control. When stored at the red stage, the firmness loss was 13 % in peppers that were treated with 1-MCP compared to 25% loss in the control samples. The most significant reduction in respiration rate in the red stage peppers was 0.88 ml kg-1 h-1 when packaged with 30NVC and 0.91 ml kg-1 h-1 when packaged with P15G, compared to 1.22 ml kg-1 h-1 for the control. The ranges of total phenolic and total flavonoid compounds were 3782 and 5090, respectively, in the green stage and 519 and 647 µg/g, respectively, in the green and red stages. When Sweet Delilah peppers that were treated with 1-MCP maintained higher levels of phenolic and flavonoid compounds than the control samples. Overall, the largest phenolic and flavonoid losses occurred from the control samples, while the smallest phenolic and flavonoid losses occurred from the packaged peppers. The highest ABTS activity was 150 µmol TE/g when packaged with P12G film, whereas the lowest ABTS activity was 143 µmol TE/g in the control samples in the red stage. Peppers packaged with 30NVC films retained higher ascorbic acid levels than peppers that were packaged with other films and the control samples. Keywords: Peppers, Phenolics, Flavonoids, Ascorbic acid, Antioxidant activity, Packaging.

scholarly journals Antioxidant and antibacterial insights into the leaves, leaf tea and medicinal roots from Astragalus membranaceus (Fisch.) Bge.

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Anim Okyere Samuel ◽  
Bao-Ting Huang ◽  
Yuan Chen ◽  
Feng-Xia Guo ◽  
Dou-Dou Yang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Antimicrobial Activities ◽  
Water Soluble ◽  
Astragalus Membranaceus ◽  
Total Amino Acid ◽  
Total Phenolic ◽  
Plant Leaves ◽  
Bioactive Components ◽  
Wide Range

AbstractUsed as traditional Chinese medicine, Astragalus membranaceus (Fisch.) Bge. (A. membranaceus) roots are also used as tonic food material in a wide range of applications, while the leaves are left in the field, unused. Therefore, comprehensively exploring and utilizing the leaves will inevitably reduce the associated resource waste and environment pollution. In this study, the plant leaves were processed into tea using green tea processing technology. Bioactive components, antioxidant and antibacterial activities of the Leaf Tea (LT) and Dry Leaves (DL) were studied, and compared to that of the Dry Roots (DR). The results showed that the polysaccharides content (POL) in the DR (20.44%) was twice as high as the DL (10.18%) and LT (8.68%). However, the DL contained 36.85% more water-soluble extracts (WSE), 35.09% more ethanol-soluble extracts (ESE), 409.63% more total flavonoid content (TFC), 221.01% more total phenolic content (TPC) and 94.34% more proteins, and the LT contained 26.21% more WSE, 40.64% more ESE, 326.93% more TFC, 191.90% more TPC and 37.71% more proteins. The total amino acid (AA) content in the DR was 8.89%, while in that of the DL and LT were 24.18% and 28.96% respectively, nearly 3-times higher than that of the DR. The antioxidant activity of DR was much lower than those of DL and LT, both of which had antioxidant activity closer to that of Vitamin C (VC) and the antioxidant activities were even stronger when the optimal concentration was reached. Except for Aspergillus niger and Staphylococcus aureus, the DL and DR exhibited inhibition activities to Salmonella, Bacillus subtilis, Escherichia coli and yeast, while the LT had antimicrobial activities against all the strains except for A. niger. In summary, compared with the most commonly used DR, the DL and LT from A. membranaceus contained higher bioactive components, and stronger antioxidant and antimicrobial activities. Producing leaf tea may be an appropriate way to economically and reasonably utilize the plant leaves which are by-products.

scholarly journals Chemical composition and antioxidant activity of three species of Cornukaempferia in Thailand

2021 ◽  
Vol 22 (9) ◽  
Author(s):  
THEERAPHAN CHUMROENPHAT ◽  
Surapon Saensouk ◽  
PIYAPORN SAENSOUK
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Antioxidant Activities ◽  
Dry Weight ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Plant Parts ◽  
Ferric Reducing Antioxidant Power ◽  
Dpph Scavenging Activity ◽  
Dpph Scavenging

Abstract. Chumroenphat T, Saensouk S, Saensouk P. 2021. Chemical composition and antioxidant activity of three species of Cornukaempferia in Thailand. Biodiversitas 22: 4036-4044. Genus Cornukaempferia (Zingiberaceae) were used as medicinal plants in Thailand. Cornukaempferia has never been reported the chemical compounds and antioxidant activity before. This study was designed to identify the chemical composition and antioxidant activities in root, rhizome, stem, and leaves of Cornukaempferia aurantiflora, C. larsenii, and C. longipetiolata. DPPH scavenging activity and Ferric reducing antioxidant power (FRAP) assays assessed the chemical composition and antioxidant activity. The results showed that total phenolic content (TPC) and total flavonoid content (TFC) found different plant parts obtained in this study were in the order of root>rhizomes>leaves>?stems. The C. aurantiflora had a high TPC of 416.39 mg GAE/g dry weight, while individual phenolics, such as vanillic acid at 256.90 mg/g dry weight, showed high contents in the leaf part. For C. larsenii,  TFC and individual flavonoids, such as catechin, have high 62.52 and 56.47 mg/100g dry weight values in the roots, respectively. The antioxidant activities in different species of different plant parts (DPPH: root>leaves?> rhizomes?>?stems; FRAP: leaves?>root>?rhizomes?>?stems). The genus Cornukaempferia is a rich source of bioactive compounds and antioxidant activity. Therefore, the genus Cornukaempferia will be used as medicine and food to produce products with health benefits in the future.

scholarly journals Antioxidants Capacity, Phenolic and Oxalate Content from Two Varieties of Solanum melongena at Different Maturity Stages

2021 ◽  
pp. 54-63
Author(s):  
A. Mohd Zulkhairi ◽  
M. N. Siti Aisyah ◽  
M. Razali ◽  
G. Nur Syafini ◽  
M. B. Umikalsum ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Agricultural Research ◽  
Antioxidant Activities ◽  
Solanum Melongena ◽  
Mature Stage ◽  
Total Phenolic ◽  
Maturity Stages ◽  
Freeze Dried ◽  
Stage 4 ◽  
Stage 1

Aims: To investigate the antioxidant activities, total phenolic and oxalate contents in two varieties of eggplant (Solanum melongena) (terung telunjuk (TT) and terung rapuh (TR)) at different maturity stages. Study design: Each sample was extracted three times (n=3) for the antioxidant activities, total phenolic and oxalates content. All the data were analysed by using ANOVA and Tukey Pairwise tests. Place and duration of study: Malaysian Agricultural Research and Development Institute (MARDI), between December 2019 and October 2020. Methodology: Two varieties of eggplant (TT and TR) were cultivated and the samples were tagged and the fruits were harvested according to their maturity stages (stage 1 – stage 4). Samples were freeze dried and extracted to evaluate the antioxidant activities as well as the total phenolic and oxalate contents. Results: Total phenolic contents (TPC) in TR were lower from stage 1 to stage 3 but high at over mature stage (stage 4) meanwhile TPC in TT increased upon maturity. The DPPH assay from the fruit extracts of TT in all maturity stages showed a stronger antioxidant activity as compared to TR, in which fruit of TT from stage 3 was double in antioxidant activity as compared to TR. The FRAP assay of both eggplants showed extracts of TT having a higher ferric reduction power in all stages as compared to TR. Meanwhile, both eggplant varieties showed different total, soluble and insoluble oxalate contents in all maturity indices. TT had the highest total oxalate content at stage 1 as compared to TR while the soluble oxalate content increased in TR in all maturity stages. The highest percentage of soluble oxalate content was observed in TR at stage 4 with 95.5%. Conclusion: Phytochemical findings from these eggplant varieties showed their potentials to improve livelihood and public health. More comprehensive studies on the bioactive compounds, structural elucidation and pharmacological evaluation are to be conducted to understand the possible effects of these phytochemical results.

scholarly journals Effects of Storage Time and Temperature on Antioxidants in Juice from Momordica charantia L. and Momordica charantia L. var. abbreviata Ser.

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3614
Author(s):  
Yung-Sheng Lin ◽  
Wen-Ying Huang ◽  
Pang-Yen Ho ◽  
Shiou-Yih Hu ◽  
Ying-Yi Lin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Storage Time ◽  
Storage Temperature ◽  
Antioxidant Activities ◽  
Reducing Power ◽  
Dry Weight ◽  
Momordica Charantia ◽  
Total Phenolic ◽  
High Storage Temperature ◽  
Dpph Scavenging

This study determined the antioxidant activities of juice from Momordica charantia L. (MC) and MC var. abbreviata Ser. (MCVAS) by analyzing 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging ability, ferric reducing power (FRP), and total phenolic content (TPC). The effects of storage time and storage temperature on these antioxidant activities were investigated. Liquid chromatography–mass spectrometry was conducted to identify the major components of MC and MCVAS. The results revealed that the antioxidant activity of MCVAS was better than that of MC, possibly because of richer components of MCVAS. For MC and MCVAS, the scavenging concentrations of 50% DPPH were 3.33 and 1.19 mg/mL, respectively; moreover, the FRP values were 68.93 and 118.14 mg ascorbic acid equivalent/g dry weight, respectively; and the TPC values were 8.15 and 11.47 mg gallic acid equivalent/g dry weight, respectively. The antioxidant activities of MC and MCVAS decreased with storage time. High storage temperature decreased antioxidant activity more quickly than a low temperature. In addition, MC had exhibited a faster decline in DPPH scavenging ability and FRP than MCVAS during 24-day storage, but no difference was observed in TPC.

Sign in / Sign up

Export Citation Format

Share Document