scholarly journals Influence of Thermal Processing on the Bioactive, Antioxidant, and Physicochemical Properties of Conventional and Organic Agriculture Black Garlic (Allium sativum L.)

2020 ◽  
Vol 10 (23) ◽  
pp. 8638
Author(s):  
Katarzyna Najman ◽  
Anna Sadowska ◽  
Ewelina Hallmann
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Allium Sativum ◽  
Total Polyphenols ◽  
Fermentation Processes ◽  
Organic Cultivation ◽  
Phenolic Components ◽  
Wide Range

This study examines the effect of fermentation processes (70 °C temperature; 80% humidity; 45 days) on the content of bioactive compounds (total polyphenols, selected phenolic acids, and flavonoids), antioxidant activity and physicochemical properties of conventional and organic garlic (Allium sativum L.). Raw garlic from conventional cultivation (GR) showed significantly lower content of phenolic components and antioxidant activity compared to raw garlic from organic cultivation (GREcol) (by 22.8% and 25.1%, respectively). The fermentation processes of the garlic from both the conventional (BG) and organic (BGEcol) cultivation significantly increased the content of total polyphenols (more than two times), phenolic acids (more than 1.5 times) and flavonoids (1.5 and 1.3 times, respectively). The garlic fermentation process also significantly increased antioxidant potential: two times for BG and three times for BGEcol. The content of bioactive compounds (total polyphenols, phenolic acids, and flavonoids) was significantly (p < 0.05) higher in organic black garlic (BGEcol) compared to conventional black garlic (BG). Heat treatment leading to changes in both the physicochemical, organoleptic and health-promoting properties allowed to obtain a new product gaining in sensory attractiveness and enabling a wide range of applications.

scholarly journals Content of bioactive compounds and antioxidant activity in garlic (Allium sativum L.)

2018 ◽  
Vol 111 (3) ◽  
pp. 581
Author(s):  
Marianna MICOVÁ ◽  
Judita BYSTRICKÁ ◽  
Ján KOVAROVIČ ◽  
Ľuboš HARANGOZO ◽  
Adriana LIDIKOVÁ
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Spectrophotometric Method ◽  
Allium Sativum ◽  
Slovak Republic ◽  
Climatic Conditions ◽  
Sulphur Compounds ◽  
Total Polyphenols ◽  
Total Sulphur ◽  
Anti Fungal

<p class="TNR12">Garlic (<em>Allium sativum</em> L.) is highly regarded throughout the world for both its medicinal and culinary properties. With its bioactive compounds and sulphur containing compounds, high trace mineral content, garlic has shown anti-viral, anti-bacterial, anti-fungal and antioxidant abilities.</p><p>This work has focused on the measurement and comparison of the total polyphenols content, the total sulphur content and antioxidant activity of the studied varieties of garlic in the area of Nitra and Bardejov, Slovak Republic. The highest content of monitored indicators (TPC, TSC, AOA) was measured in the area of Nitra. TPC was determined using the spectrophotometric method of Folin-Ciocalteu agents. The total polyphenols content were determined in the range 621.13 to 763.28 mg kg<sup>-1</sup> in area of Nitra. The content of total sulphur compounds in the area of Nitra ranges from 0.562 to 0.800 % and in the second area ranges from 0.421 % to 0.658 %. Antioxidant activity was measured by the spectrophotometric method using a compound DPPH. The value of antioxidant activity ranged from 12.01 % to 20.22 % in both monitored locations. The content of TPC, TSC and AOA beside the variety may be affected by the localitylinked factors like climatic conditions and the agrochemical composition of the soil.</p>

scholarly journals Evaluation of Bioactive and Physicochemical Properties of White and Black Garlic (Allium sativum L.) from Conventional and Organic Cultivation

2021 ◽  
Vol 11 (2) ◽  
pp. 874
Author(s):  
Katarzyna Najman ◽  
Anna Sadowska ◽  
Ewelina Hallmann
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Allium Sativum ◽  
Soluble Solids ◽  
Total Polyphenol ◽  
Organic Cultivation ◽  
Heat Treated ◽  
Health Promoting ◽  
Bioactive Ingredients ◽  
Total Reducing Sugars

The aim of this study was to evaluate the bioactive and physicochemical properties of white and black garlic (Allium sativum L.) from conventional and organic cultivation. Both white conventional (G) and organic (EG) garlic were processed during 45 days heat treatment at 70 °C temperature and 80% relative humidity. In black garlic (BG) samples the content of soluble solids, total reducing sugars, total polyphenol as well as antioxidant activity significantly (p < 0.05) increased (by about 33.5%, 60.5%, 118.4%, 125.8%, respectively), while a pH significantly (p < 0.05) decreased (by about 41.1%) as compared to white garlic samples. The study showed significant differences between colour of white and black garlic, both in the L*a*b* and RGB colour space, especially in the case of the L* parameter, indicating that the colour of garlic changed from white to dark brown or black during the thermal processing. All organic garlic samples had improved bioactive ingredients and antioxidant activity compared to conventional garlic for both fresh (unprocessed) and heat-treated black garlic. The production of black garlic, especially organic (EBG), allows one to obtain a product with higher amount of bioactive compounds, which can be widely used in the design of health-promoting functional food.

scholarly journals Effect of physicochemical properties and phenolic compounds of bifloral propolis on antioxidant and antimicrobial capacity

Nova Scientia ◽  
2020 ◽  
Vol 12 (24) ◽  
Author(s):  
Rey David Vargas Sánchez ◽  
Evelin Martínez Benavidez ◽  
Javier Hernández ◽  
Gastón Ramón Torrescano Urrutia ◽  
Armida Sánchez Escalante
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Phenolic Compounds ◽  
Physicochemical Properties ◽  
Phenolic Content ◽  
Biological Activities ◽  
Sensory Characteristics ◽  
Total Phenolic ◽  
Gram Positive ◽  
Phenolic Components

In this study the effect of pollen source (mesquite and catclaw) on the sensory characteristics (appearance, color, aroma, taste, consistency and visible impurities), and physicochemical properties of raw propolis, and the phenolic content and biological activities of propolis extracts (PEs) was determined. The phenolic composition of PEs was determined by the total phenolic (TPC), flavone and flavonol (FFC), and flavanone and dihydroflavonol content (FDC). The individual phenolic components were analyzed by HPLC-DAD. The antioxidant activity was determined by the ferric-reducing power (FRAP) and free-radical scavenging activity (FRS). The antibacterial activity was evaluated against Gram-positive (Staphylococcus aureus and Listeria innocua) and Gram-negative (Echerichia coli and Salmonella thyphimurium) bacteria. The results showed that sensory characteristic and physicochemical properties of mesquite and catclaw propolis complied with international quality regulations. Fifteen phenolic compounds were identified, of which pinocembrin, naringenin, galangin, chrysin and quercetin were found a high concentration (> 3 mg/g). Mesquite propolis had the highest phenolic content (TFC and FDC), as well as antioxidant activity (> 2.5 mg Fe (II) equivalent/g; > 40% of DPPH radical inhibition) and antibacterial activity against Gram-positive bacterias in the order S. aureus > L. innocua (> 50% of inhibition for both bacterias at 500 µg/mL). These results indicating that pollen source affect the sensory characteristics and physicochemical properties of propolis, as well as the biological activity of their extracts.

Polyphenols, tannins and caffeine content and antioxidant activity of green teas coming from organic and non-organic production

2013 ◽  
Vol 30 (3) ◽  
pp. 263-269 ◽  
Author(s):  
Renata Kazimierczak ◽  
Ewelina Hallmann ◽  
Anna Rusaczonek ◽  
Ewa Rembiałkowska
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
High Performance ◽  
Production Systems ◽  
Organic Production ◽  
Appreciable Effect ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Tea Infusions ◽  
Exposed Surface Area

AbstractAmong infusions of green teabags and leafy green teas from organic and non-organic production systems we measured and compared the content of phenolic acids, flavonols and total polyphenols by spectrophotometry, the content of tannins by titration and the content of caffeine by high-performance liquid chromatography (HPLC). In addition, the antioxidant activity of the infusions was determined by spectrophotometry. The results obtained have shown that organic teas contained significantly more flavonols and tannins. However, the content of phenolic acids was higher in non-organic teas. The teas from organic and non-organic production did not differ in terms of total polyphenol content and antioxidant activity. There were no differences in leaf teas in relation to the teabags in contents of phenolic acids, tannins and total polyphenols. Organic teas had higher content of catechin C than the non-organic ones, but at the same time non-organic teas had more epigallocatechin 3-gallate (EGCG) in comparison to organic teas. Epigallocatechin (EGC) and epicatechin (EC) were not found to be different between the two groups of tea. Catechin was found to be significantly higher in teabags, while the EGCG was higher in leaf teas. The reason for this may be the oxidation of teabags, which have a greater exposed surface area. There was no appreciable effect of the form of tea on the content of tannins, caffeine, flavonols, phenolic acids, total polyphenols, EGC and EC as well as the antioxidant activity of the tea infusions examined.

scholarly journals Organic and Conventional Herbs Quality Reflected by Their Antioxidant Compounds Concentration

2020 ◽  
Vol 10 (10) ◽  
pp. 3468 ◽  
Author(s):  
Ewelina Hallmann ◽  
Piotr Sabała
Keyword(s):  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Beta Carotene ◽  
Ocimum Basilicum ◽  
Antioxidant Compounds ◽  
Origanum Vulgare ◽  
Total Polyphenols ◽  
Conventional Production ◽  
Origanum Majorana ◽  
The Individual

The aim of this work was to determine the bioactive compounds concentration in herbs from organic and conventional production. In 2017 and 2018, herbs of four species, including basil (Ocimum basilicum L.), bear’s garlic (Allium ursinum L.), marjoram (Origanum majorana L.), and oregano (Origanum vulgare L.), were examined. The concentrations of polyphenols, phenolic acids, flavonoids, carotenoids, and chlorophylls were measured. Next, separation and identification of the individual bioactive compounds were completed. The obtained results show that organic herbs contained significantly higher concentrations of total polyphenols, flavonoids, and phenolic acids compared to conventional herbs in both investigation years. On the other hand, conventional herbs contained significantly higher concentrations of chlorophylls and carotenoids, including beta-carotene.

scholarly journals Correlation Study of Honey Regarding their Physicochemical Properties and Sugars and Cyclitols Content

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 34 ◽  
Author(s):  
Ileana Andreea Ratiu ◽  
Hossam Al-Suod ◽  
Małgorzata Bukowska ◽  
Magdalena Ligor ◽  
Bogusław Buszewski
Keyword(s):  
Electrical Conductivity ◽  
Antioxidant Activity ◽  
Statistical Analysis ◽  
Physicochemical Properties ◽  
Sugar Content ◽  
Correlation Study ◽  
Osmotic Effect ◽  
Defensive Role ◽  
Wide Range ◽  
Comprehensive Study

Honey is a natural sweetener, with an osmotic effect on microorganisms due to the increased sugar content and low amount of water. Cyclitols are minor constituents of honey. They play a defensive role in plants against unfavorable environmental conditions. Honey’s physicochemical properties can vary, resulting in a wide range of colors, flavors, scents, antioxidant activity, dissimilar values of pH, acidity, electrical conductivity, etc. Some literature regarding correlation between honey types is already available, but a comprehensive study displaying an ample evaluation of multifarious aspects is still needed. This study focuses on the correlation between 18 honey types, originating from 10 countries, collected during four years, summarizing a total of 38 samples. A total of 6 physicochemical properties and 18 target components (sugars and cyclitols) were considered as variables. A correlation analysis is presented between the investigated parameters and between honey types, together with the statistical analysis which allowed for observation of the clusters’ distribution according with the investigated variables.

scholarly journals Antioxidant Capacity and Polyphenolic Compounds of Blackberries Produced in Different Climates

HortScience ◽  
2019 ◽  
Vol 54 (12) ◽  
pp. 2209-2213 ◽  
Author(s):  
Camila P. Croge ◽  
Francine L. Cuquel ◽  
Paula T.M. Pintro ◽  
Luiz A. Biasi ◽  
Claudine M. De Bona
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Abiotic Factors ◽  
Ascorbic Acid Content ◽  
Climatic Conditions ◽  
Total Polyphenols ◽  
Chemical Structures ◽  
Varied Chemical ◽  
Monomeric Anthocyanins

Antioxidants are compounds with varied chemical structures that are affected by biotic and abiotic factors. The objective of this study was to characterize and compare bioactive compounds and the antioxidant capacity of fruit from four blackberry cultivars produced under different climatic conditions. Ascorbic acid content, total polyphenols, flavonoids, monomeric anthocyanins and antioxidant activity of the fruit were evaluated, and high levels of bioactive compounds as well as antioxidant activity were observed regardless of the cultivar or growing location. The results showed that bioactive production is affected by the cultivar and environment. Furthermore, the antioxidant potential of the blackberry fruit depends on the total phenolics and anthocyanin.

scholarly journals Evaluation and comparison of the content of total polyphenols and antioxidant activity in garlic (Allium sativum L.)

10.5219/698 ◽  
2017 ◽  
Vol 11 (1) ◽  
Author(s):  
Judita Bystrická ◽  
Marianna Lenková ◽  
Alena Vollmannová ◽  
Tomáš Tóth ◽  
Ján Kovarovič
Keyword(s):  
Antioxidant Activity ◽  
Allium Sativum ◽  
Total Polyphenols
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