Opuntia ficus-indica L. Mill Residues—Properties and Application Possibilities in Food Supplements

Recently, industry has been focusing on the development of new products made from food by-products in order to reduce and take advantage of food wastes. The objective of this study was to evaluate tablet formulations developed by mixing two commercial excipients, microcrystalline cellulose (M) and α-lactose-monohydrate (L), added with powder from residues (mesocarp and pericarp) of green and red (G and R) cactus pear fruit (Opuntia ficus-indica L. Mill), having the following formulations: green with microcrystalline cellulose (GM), green with lactose (GL), red with microcrystalline cellulose (RM), and red with lactose (RL). The results showed lower disintegration times for the tablets with microcrystalline cellulose. The fiber functional properties presented good values for lipid and water holding capacity. There was a higher total phenolic content (TPC) in formulations with green cactus pear residue powder with microcrystalline cellulose and lactose (GM and GL, respectively), but the DPPH and ferric reducing/antioxidant power (FRAP) values were higher in the formulations with red cactus pear residues (RM and RL), while ABTS values were similar among all formulations. In conclusion, tablets made from Opuntia residues are proposed as a product of interest for the food supplement industry because of the good quality parameters and the functional and antioxidant properties that they provide.

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Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits

Processes ◽

10.3390/pr9081262 ◽

2021 ◽

Vol 9 (8) ◽

pp. 1262

Author(s):

Shonisani Eugenia Ramashia ◽

Felicia Matshepho Mamadisa ◽

Mpho Edward Mashau

Keyword(s):

Antioxidant Activity ◽

Antioxidant Properties ◽

Polyphenolic Compounds ◽

Total Phenolic ◽

Crude Fibre ◽

Yellowness Index ◽

Antioxidant Power ◽

Parinari Curatellifolia ◽

Ferric Reducing Antioxidant Power ◽

The Impact

This study investigated the impact of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of Parinari (P). curatellifolia peel flour were formulated and characterised. Thermal, physicochemical, polyphenolic compounds and antioxidant properties of flour and biscuits were determined. The incorporation of P. curatellifolia peel flour significantly increased (p < 0.05) thermal properties (onset, peak and conclusion temperatures) of flour. However, enthalpy of gelatinisation, viscosity and pH of flour samples decreased. Nutritional analysis revealed an increase in ash (0.74% to 2.23%) and crude fibre contents (0.39% to 2.95%) along with an increase of P. curatellifolia peel flour levels. Protein content and carbohydrates decreased while moisture content was insignificantly affected by the addition of P. curatellifolia peel flour. The L*, b* values and whiteness index of formulated biscuits decreased while parameter a* value (10.76 to 21.89) and yellowness index (69.84 to 102.71) decreased. Physical properties such as diameter (3.57 mm to 3.97 mm), spread ratio (2.67 to 3.45) and hardness (1188.13 g to 2432.60 g) increased with the inclusion levels of peel flour while weight and thickness decreased. The inclusion of P. curatellifolia improved the polyphenolic compounds and antioxidant activity of biscuits with values of total flavonoids content ranging from 0.028 to 0.104 mg CE/g, total phenolic content increasing from 20.01 mg to 48.51 mg GAE/g, ferric reducing antioxidant power (FRAP) increasing from 108.33 mg to 162.67 mg GAE/g and DPPH (2,2-diphenyl-1-picrylhydrazyl) from 48.70% to 94.72%. These results lead to the recommendation of the utilisation of P. curatellifolia peel flour to enhance the nutritional value, polyphenolic compounds and antioxidant activity of bakery products such as biscuits.

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UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential

Antioxidants ◽

10.3390/antiox10111761 ◽

2021 ◽

Vol 10 (11) ◽

pp. 1761

Author(s):

Moeun Lee ◽

Jung Hee Song ◽

Eun Ji Choi ◽

Ye-Rang Yun ◽

Ki Won Lee ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Total Phenolic ◽

Phenyllactic Acid ◽

Antioxidant Power ◽

Vegetable Juice ◽

Daucus Carota L ◽

Ferric Reducing Antioxidant Power

This study aims to investigate fermentative metabolites in probiotic vegetable juice from four crop varieties (Brassica oleracea var. capitata, B. oleracea var. italica, Daucus carota L., and Beta vulgaris) and their antioxidant properties. Vegetable juice was inoculated with two lactic acid bacteria (LAB) (Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124) isolated from kimchi and their properties were evaluated using untargeted UPLC-QTOF-MS/MS and GC-MS. The samples were also evaluated for radical (DPPH• and OH•) scavenging activities, lipid peroxidation, and ferric-reducing antioxidant power. The fermented vegetable juices exhibited high antioxidant activities and increased amounts of total phenolic compounds. Fifteen compounds and thirty-two volatiles were identified using UPLC-QTOF-MS/MS and GC-MS, respectively. LAB fermentation significantly increased the contents of d-leucic acid, indole-3-lactic acid, 3-phenyllactic acid, pyroglutamic acid, γ-aminobutyric acid, and gluconic acid. These six metabolites showed a positive correlation with antioxidant properties. Thus, vegetable juices fermented with WiKim39 and WiKim0124 can be considered as novel bioactive health-promoting sources.

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In vitro Antioxidant Activity, Phenolic Compounds and Protective Effect against DNA Damage Provided by Leaves, Stems and Flowers of Portulaca oleracea (Purslane)

Natural Product Communications ◽

10.1177/1934578x1400900115 ◽

2014 ◽

Vol 9 (1) ◽

pp. 1934578X1400900 ◽

Cited By ~ 8

Author(s):

Rúben Silva ◽

Isabel S. Carvalho

Keyword(s):

Antioxidant Activity ◽

Antioxidant Properties ◽

Portulaca Oleracea ◽

Total Phenolic ◽

Protective Effects ◽

Daily Consumption ◽

Antioxidant Power ◽

Plant Parts ◽

Ferric Reducing Antioxidant Power

This study analyzed the antioxidant properties of Portulaca oleracea L., known as purslane. The samples (leaves, flowers and stems) were collected at two different locations in Portugal: Tavira (L1) and Vendas Novas (L2). Assays for total antioxidant activity, total phenolic content and ferric-reducing antioxidant power were conducted and, for both locations, significantly higher values ( P<0,05) were observed for stems (508.8 and 982.3 mg AAE/100 g DW, 1008.6 and 2285.5 mg GAE/100 g DW, 121.0 and 166.3 mg TE/100 g DW, respectively for each location), than in leaves or flowers. In the DPPH assay, the three-plant parts from L2 reached the 50% inhibition rate in lower concentrations than plants from L1. On the other hand, higher concentrations of total monomeric anthocyanins were found in samples from L1 (95.5, 88.8 and 86.0 mg/L) than in samples from L2 (81.7, 70.5 and 59.8 mg/L). The same was true for phenolic acids, estimated by liquid-chromatography, where methanol extracts were used. Phenolic extracts from all three-plant parts from both locations showed protective effects on DNA against hydroxyl radicals. This work suggests the possibility of benefit to human health from its consumption, related to the high antioxidant activity of purslane, even the stems, usually discarded in daily consumption.

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Quality characteristics of wheat flour dough and bread containing grape pomace flour

Food Science and Technology International ◽

10.1177/1082013217745398 ◽

2017 ◽

Vol 24 (3) ◽

pp. 251-263 ◽

Cited By ~ 15

Author(s):

Monika Šporin ◽

Martina Avbelj ◽

Boris Kovač ◽

Sonja Smole Možina

Keyword(s):

Antioxidant Activity ◽

Gallic Acid ◽

Phenolic Content ◽

Antioxidant Properties ◽

Grape Pomace ◽

Sensory Profile ◽

Wheat Bread ◽

Total Phenolic ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power

Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour from two grape cultivars: ‘Merlot’ and ‘Zelen’. Rheological, textural, sensory and antioxidant properties of the enriched dough and bread were evaluated, and compared to control samples. Grape cultivar had significant impact on the rheological characteristics of the dough, and on the sensory and antioxidant properties of the final bread. Development time and dough stability were longer when ‘Merlot’ grape pomace flour was added compared to ‘Zelen’ grape pomace flour and the control. Grape pomace flour addition affected bread volume, firmness, crumb and crust colour, and odour and taste intensity. Moreover, grape pomace flour addition resulted in a stickier and less springy crumb texture, and some negative sensorial properties, such as increased intensity of aftertaste and sand feeling in the mouth. The phenolic content and antioxidant activity of bread were positively correlated with grape pomace flour addition ( r = 0.987, p = 0.01 and r = 0.941, p = 0.01 between phenolic content and ferric reducing antioxidant power and phenolic content and 2,2-diphenyl-1-picrylhydrazyl, respectively). The highest total phenolic contents were 5.92 mg gallic acid equivalents (GAE)/g dw for ‘Merlot’ and 3.65 mg gallic acid equivalents /g dw for ‘Zelen’, which were seen for the bread prepared with the highest grape pomace flour addition (15%). The highest antioxidant activity determined by the 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays were seen for the bread prepared with the highest ‘Merlot’ grape pomace flour addition (15%). Dough characteristic and sensory profile are strongly influenced by cultivar of grape pomace flour. Based on results of sensory profiling, the variety ‘Zelen’ is suggested for use.

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Changes in Physical and Antioxidant Properties of Nanostructured Zingiber officinale (Ginger) Rhizome as Affected by Milling Time

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.667.144 ◽

2013 ◽

Vol 667 ◽

pp. 144-149 ◽

Cited By ~ 1

Author(s):

A. Norhidayah ◽

A. Noriham ◽

Mohamad Rusop

Keyword(s):

Milling Time ◽

Antioxidant Properties ◽

Zingiber Officinale ◽

Milling Process ◽

Total Phenolic ◽

Antioxidant Power ◽

Milled Sample ◽

Ginger Rhizome ◽

Ferric Reducing Antioxidant Power ◽

Ic50 Concentration

In this study, Zingiber officinale (ginger) rhizome nanoparticles were prepared using a planetary ball milling process and the effect of prolong milling time up to 8 hours on the physical and antioxidant properties has been investigated. The particle size was successfully reduced to 222.3nm after 4 hours of milling process but agglomerated nanoparticles were observed for sample that was continuously milled. Sample milled for 4 hours showed higher Total Phenolic Content (TPC) (356.06 mgGAE/g extract) as well as Total Flavonoid Content (TFC) whereas lowest value shown by sample milled for 8 hours. The inhibition of DPPH reached up to 60% for all tested nanostructured ginger except very low percent of inhibitory shown by sample milled for 6 hours. The IC50 concentration for DPPH inhibition was 800ppm for sample milled for 2 hours, 400ppm for 4 hours and1000ppm for sample milled for 8 hours. However sample milled for 8 hours showed significantly (p<0.05) greater Ferric Reducing Antioxidant Power (FRAP) among other tested samples.

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Determination of bioactive compounds, antimicrobial activity, and the phytochemistry of the organic banana peel in Thailand

Bioscience Journal ◽

10.14393/bj-v37n0a2021-56306 ◽

2021 ◽

Vol 37 ◽

pp. e37024

Author(s):

Thanyarat Naksing ◽

Jantima Teeka ◽

Wutti Rattanavichai ◽

Prapaporn Pongthai ◽

Dolnapa Kaewpa ◽

...

Keyword(s):

Antimicrobial Activity ◽

Antioxidant Properties ◽

Bioactive Compound ◽

Banana Peel ◽

Total Phenolic ◽

Banana Fruit ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power ◽

Gas Chromatography Mass Spectroscopy ◽

The Fourier Transform

Banana fruit is enriched with phytonutrients, minerals, and its peel, which is mostly discarded as waste. This research aimed to study its bioactive compound properties, antimicrobial activity, and identify and characterize the constituents of organic banana peel extract (BPE), composed of six species (i.e., Kluai Homthong, Kluai Namwa, Kluai Kai, Kluai Hukmook, Kluai Lebmuernang, and Kluai Homtaiwan). Total phenolic content (TPC), antioxidant content, and ferric-reducing antioxidant power (FRAP) were important in BPE of Kluai Kai. BPE of Kluai Hukmook could inhibit Aeromonas hydrophila and Staphylococcus aureus. The Fourier-transform infrared spectroscopy (FTIR) spectrum exposed diverse compounds of primary and secondary phytochemicals. Four main constituents, including acetic acid, formic acid, 1,2-benzenediol,3-methyl-, and 4-hydroxy-2-methylacetophone derived from gas chromatography-mass spectroscopy (GC-MS), demonstrated their antioxidant properties and antimicrobial activity. This result suggests that organic banana peel can both be applied as an antioxidant and antimicrobial substance. BPE increases the value of banana peels (BPs) and reduces the burden of its waste disposal in the environment.

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Physicochemical and Antioxidant Properties of Iranian Commercial Honeys

Current Nutrition & Food Science ◽

10.2174/1573401314666180606090908 ◽

2019 ◽

Vol 15 (7) ◽

pp. 700-706

Author(s):

Mehdi Zarei ◽

Ali Fazlara ◽

Maedeh S. Hamedani

Keyword(s):

Reducing Sugars ◽

Radical Scavenging Activity ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Total Phenolic ◽

Dpph Radical ◽

Dpph Radical Scavenging Activity ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power ◽

Dpph Radical Scavenging

Background: All over the world, the quality of commercial honeys varies greatly depending on many factors. Hence, this study was conducted to evaluate the physicochemical and antioxidant properties of Iranian commercial honeys to confirm their nutritional and economical quality. Methods: Fifty three honey samples from six different types, including alfalfa, milkvetch, lotus, thyme, coriander and multifloral honeys, were analyzed for pH, free acidity, electrical conductivity, Ash, moisture, hydroxymethylfurfural, reducing sugars, glucose, fructose, proline, color, total phenolic content, ferric reducing antioxidant power and DPPH radical-scavenging activity. Results: : In total, physicochemical properties of different honey types were in the range of 4.3 ± 0.49 to 5.2 ± 0.49 for pH, 13.81 ± 2.5 to 26.22 ± 2.8 for free acidity (meq/kg), 15.95 ± 0.45 to 17.98 ± 0.97 for moisture (%), 282.2 ± 50.3 to 578 ± 47 for electrical conductivity (µS/cm), 0.14 ± 0.04 to 0.38 ± 0.03 for ash (g/100 g), 68.66 ± 4.3 to 72.09 ± 6.4 for reducing sugars (g/100 g), 34.67 ± 2.6 to 36.7 ± 2.2 for glucose (g/100 g), 31.9 ± 4.75 to 37.04 ± 4.0 for fructose (g/100 g), 6.1 ± 5.8 to 22.85 ± 10.9 for hydroxymethylfurfural (mg/kg), 426.7 ± 53.91 to 593.9 ± 108.6 for proline (mg/kg), 46.27 ± 4.3 to 96.04 ± 14.4 for color (mm) and 245.4 ± 48.45 to 573.9 ± 69.3 for total phenolic (mg/kg) content. In terms of antioxidant capacity, lotus and thyme honeys were preferable, while the highest level of DPPH radical scavenging activity and ferric reducing antioxidant power were observed in lotus and thyme honeys. Conclusion: These results confirmed that the Iranian commercial honeys meet the quality standards established by national and international regulatory agencies.

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LACTOBACILLUS PARACASEI HII01 MEDIATED FERMENTATION OF SYZYGIUM CUMINI L. FRUITS: ASSESSMENT OF CHANGES IN PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY

Asian Journal of Pharmaceutical and Clinical Research ◽

10.22159/ajpcr.2018.v11i6.25325 ◽

2018 ◽

Vol 11 (6) ◽

pp. 304 ◽

Cited By ~ 2

Author(s):

Sasithorn Sirilun ◽

Bhagavathi Sundaram Sivamaruthi ◽

Periyanaina Kesika ◽

Sartjin Peerajan ◽

Chaiyavat Chaiyasut

Keyword(s):

Lactic Acid ◽

Antioxidant Capacity ◽

Phenolic Content ◽

Colorimetric Method ◽

Antioxidant Properties ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Syzygium Cumini ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power

Objective: Syzygium cumini L. fruits are reported for several pharmacological applications and winemaking. The present study was conducted to develop and analyze the phytochemical content, and antioxidant properties of lactic acid bacteria mediated fermented S. cumini fruit juice (FSJ).Methods: The pH of FSJ was measured by pH meter, and total acidity was calculated by titration method. The Folin-Ciocalteu colorimetric method was employed to assess the total phenolic content (TPC), and antioxidant properties were determined by 2, 2′-azino-bis-3-ethylbenzthiazoline-6- sulphonic acid, ferric reducing antioxidant power, and ferrous ion-chelating assays.Results: The formula 1 and 2 displayed pH of 3.23, and 3.12, respectively, after 6 months of fermentation. The acidity of F1 and F2 was regularly increased from 0.23 to 0.55 and 0.29 to 0.53 mg lactic acid equivalent per ml sample, respectively. The TPC of FSJ was progressively increased. The F1 and F2 showed an increase in TPC from 0.94 to 1.61 and 1.05 to 1.95 mg Gallic acid equivalent per ml of sample, respectively. The Formula 1 and 2 exhibited antioxidant capacities of 1.90 and 2.06 mg Trolox equivalent antioxidant capacity per ml sample, 0.81 and 0.80 quercetin equivalent antioxidant capacity per ml sample, and 1.67 and 1.82 Vitamin-C equivalents antioxidant capacity per ml sample, respectively. Ferric reducing-antioxidant power of Formula 1 and 2, and Control 1 and 2 were 3.90, 4.29, 2.96, and 3.27 mg Fe2SO4 equivalents per ml of sample, respectively. Whereas, the chelating power of samples was not significantly changed at the end of fermentation.Conclusion: The high-quality FSJ was prepared with enhanced antioxidant capacity and phenolic compounds. The probiotic containing FSJ is an alternative functional food supplement to prevent, cure and manage several degenerative disorders. Further, clinical studies are essential to insight the functional quality of FSJ.

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Determination of natural radioactivity levels and gamma radiation attenuation coefficients in propolis samples and the study of its antioxidant properties

Radiochimica Acta ◽

10.1515/ract-2019-3191 ◽

2020 ◽

Vol 108 (10) ◽

pp. 829-837

Author(s):

Serdar Dizman ◽

Oktay Yildiz ◽

Gülsüm Merve Boyraci ◽

Sevgi Kolayli

Keyword(s):

Natural Radioactivity ◽

Antioxidant Properties ◽

Germanium Detector ◽

Total Phenolic ◽

Linear Attenuation Coefficient ◽

Attenuation Coefficients ◽

Radiation Attenuation ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power

AbstractThanks to its rich content, propolis has been used to protect the hive from all kinds of external influences and for disinfection by bees. Furthermore, it is an important marker for monitoring environmental pollution because the main sources of propolis are plant and secretions. So, the present study aimed to research radiation attenuation capability and the natural radioactivity level of propolis samples. For this reason, both natural radioactivity concentrations (226Ra, 232Th and 40K) and attenuation coefficients (Linear and Mass) in the propolis samples collected from 10 different points in Turkey were measured using high purity germanium detector (HPGe). The average natural radioactivity concentrations in samples were found to be 0.56 ± 0.19, 2.65 ± 0.31 and 70.08 ± 2.42 Bq/kg for 226Ra, 232Th and 40K, respectively. These values were much lower than the average world values (35 Bq/kg for 226Ra, 30 Bq/kg for 232Th and 400 Bq/kg for 40K) reported by United Nations Scientific Committee on Effects of Atomic Radiation (UNSCEAR) in foodstuff. The average linear attenuation coefficient, mass attenuation coefficients and half value layer values for gamma rays with 59.54 keV energy were determined as 0.1970 cm−1, 0.1831 cm2 g−1 and 3.56 cm, respectively. In addition, antioxidant properties of the samples were measured using total phenolic content and ferric reducing antioxidant power. Their correlations with radioactivity were investigated.

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Nutritional, Antioxidant and Quality Acceptability of Smoothies Supplemented with Moringa Oleifera Leaves

10.20944/preprints201811.0402.v1 ◽

2018 ◽

Author(s):

Taiwo Aderinola`

Keyword(s):

Moringa Oleifera ◽

Radical Scavenging ◽

Control Sample ◽

Mineral Elements ◽

Quality Parameters ◽

Total Phenolic ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power ◽

Moringa Oleifera Leaves ◽

The Impact

This study evaluated the impact of the level of supplementation of Moringa oleifera leaves on the nutritional (proximate, mineral and vitamin content) as well as on the antioxidant capacities of smoothies made from a blend of pineapple, banana and apple. The beverage (smoothies) were supplemented with Moringa oleifera leaves at 1.5, 3.0 and 4.5% levels and evaluated for proximate, antioxidant (ferric reducing antioxidant power, FRAP and 2,2-Diphenyl-1-picryhydrazy, DPPH), mineral, vitamin, physicochemical and quality acceptability. The results showed that the moisture content of the beverage ranged between 49.24 – 78.62%, total ash: 1.01 – 9.71, crude fiber: 5.14 – 9.39%, crude fat: 0.72 – 1.86%, crude protein: 5.47 – 19.37% and carbohydrate: 3.65 – 16.99%. Calcium (12.03 -15.53) and potassium (17.22 -25.38) were the predominant mineral elements when compared to magnesium (1.51 – 3.05) mg/L. The vitamin contents ranged between 2.5 – 10.8 and 0.15 – 0.93 mg/L for vitamin C and E, respectively. Total phenolic contents ranged between 4.68 – 6.18 mg/ml while the total flavonoid contents ranged between 0.01 – 0.14 mg/ml. The radical scavenging abilities (DPPH) of the samples ranged between 16.05 – 88.77% while the ferric reducing antioxidant power (FRAP) ranged between 0.38 – 7.36 mg/ml. The brix values showed high sugar contents (15 – 18%) while the pH results showed that the sample was almost neutral at a range between 6.3 and 6.5. The overall quality (sensory) acceptability of the different quality parameters evaluated indicated that the control sample was more preferred. While supplementation with Moringa oleifera leaves significantly affected the sensory parameters, its addition nevertheless offers a potential avenue to obtain additional nutrients besides its improved antioxidative properties.

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