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 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 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 Changes in Physicochemical Properties and Volatiles of Kiwifruit Pulp Beverage Treated with High Hydrostatic Pressure

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 485 ◽  
Author(s):  
Yajing Chen ◽  
Xiaoping Feng ◽  
Hong Ren ◽  
Hongkai Yang ◽  
Ye Liu ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Vitamin C ◽  
Physicochemical Properties ◽  
High Hydrostatic Pressure ◽  
Total Content ◽  
Soluble Solids ◽  
Refrigerated Storage ◽  
Beverage Samples ◽  
Heat Treated ◽  
Solids Content

Physicochemical properties and volatiles of kiwifruit pulp beverage treated with high hydrostatic pressure (HHP, 400–600 MPa/5–15 min) were investigated during 40-day refrigerated storage. Compared with heat treatment (HT), HHP ranged from 400–500 MPa was superior in retaining vitamin C, fresh-like color and volatiles, while soluble solids content and pH were not affected significantly. Furthermore, HHP improved brightness and inhibited browning of kiwifruit pulp beverage. Samples treated at 400 MPa for 15 min showed significantly higher vitamin C content and lower ∆E values over 40 days than heat-treated kiwifruit pulp beverage. The total content of alcohols, esters, acids, and ketones gradually increased, whereas the total aldehydes content decreased during storage. Interestingly, HHP treatment at 500 MPa for 15 min mostly retained important characteristic volatiles including hexanal and (E)-2-hexenal, indicating this treatment was more conducive to preserve the original fruity, fresh, grassy and green notes of kiwifruit pulp beverage than HT.

scholarly journals Biologically Active Compounds from Goji (Lycium Barbarum L.) Leaves Aqueous Extracts: Purification and Concentration by Membrane Processes

Biomolecules ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 935 ◽  
Author(s):  
Carmela Conidi ◽  
Enrico Drioli ◽  
Alfredo Cassano
Keyword(s):  
Antioxidant Activity ◽  
Aqueous Extract ◽  
Reduction Factor ◽  
Biologically Active ◽  
Soluble Solids ◽  
Lycium Barbarum ◽  
Extraction Solvent ◽  
Total Antioxidant ◽  
Health Promoting ◽  
Total Carbohydrates

Goji (Lycium barbarum L.) leaves and fruits have been described as a valuable source of bioactive compounds with a great potential for the development of health-promoting formulations. The present study aimed to evaluate the potential of a sustainable process for the recovery of phenolic compounds from Goji leaves through a combination of aqueous extraction and membrane-based operations. Water was used as a safe, cheap, and non-hazardous extraction solvent, and parameters of extraction of dried Goji leaves were optimized in order to maximize the yield of polyphenols, total soluble solids (TSS), and total antioxidants simultaneously. The aqueous extract was clarified by ultrafiltration and then processed with three flat-sheet polyethersulphone (PES) membranes with molecular weight cut-off (MWCO) values in the range of 0.3–4.0 kDa, in order to remove sugar compounds from polyphenols and improve the antioxidant activity of the produced fractions. Among the selected membranes, a 1 kDa membrane exhibited the best performance in terms of purification of polyphenols from the clarified aqueous extract. The rejection by this membrane of TSS and total carbohydrates was in the range of 15.8–25.3%, and was decreased by increasing the volume reduction factor (VRF). On the other hand, the retention values for total polyphenols and total antioxidant activity (TAA) were in the range of 73–80%, and were increased by increasing the VRF.

scholarly journals Insights of Sea Buckthorn Extract’s Encapsulation by Coacervation Technique

Inventions ◽  
2021 ◽  
Vol 6 (3) ◽  
pp. 59
Author(s):  
Diana Roman ◽  
Nina Nicoleta Condurache (Lazăr) ◽  
Iuliana Aprodu ◽  
Elena Enachi ◽  
Vasilica Barbu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sea Buckthorn ◽  
Biologically Active ◽  
Total Carotenoids ◽  
Total Polyphenol ◽  
Color Structure ◽  
Bioactive Ingredients ◽  
The Stability ◽  
Β Carotene

Sea buckthorn (Hippophae rhamnoides L.) represents a valuable source of biologically active compounds such as carotenoids and polyphenols. High amounts of these substances are found in its fruits, bark, and leaves. However, their bioavailability is limited and must be increased in order to benefit from the properties they exert. Therefore, the purpose of this study was to increase the stability and bioavailability of sea buckthorn fruit’s bioactives. The sea buckthorn’s bioactive compounds were extracted with a solvent combination between glacial acetic acid, acetone, and water on one side and water only on the other side. Afterward, the phytochemicals from the extracts were encapsulated using the coacervation technique, followed by freeze-drying in order to obtain stable powders. The powders were characterized in terms of antioxidant activity, total carotenoids, β-carotene, lycopene, total polyphenol, and total flavonoid content, color, structure, and morphology. The phytochemical stability of the powders and their antioxidant activity was assessed during 270 days of storage at 4 °C. Moreover, the bioavailability of phytochemicals was measured during in vitro simulated digestibility. Our findings provide insights to promote carotenoids and polyphenols from sea buckthorn as bioactive ingredients with multiple purposes.

The content of bioactive compounds and antioxidant activity of garlic (Allium sativum L.)

10.5219/1694 ◽  
2021 ◽  
Vol 15 ◽  
pp. 1104-1111
Author(s):  
Iveta Čičová ◽  
Natália Čeryová ◽  
Marek Šnirc ◽  
Jarmila Horváthová ◽  
Helena Lichtnerová ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Allium Sativum ◽  
Biologically Active ◽  
Total Flavonoid ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Important Place ◽  
Total Polyphenol Content

Garlic (Allium sativum L.) is one of the most commonly grown vegetables and thanks to its sensory properties, it has an important place in numerous world cuisines. Garlic is also known for its health-promoting properties, which are attributed to its chemical composition. The health benefits of garlic depending on the content of biologically active compounds, which vary between cultivars and geographical areas. Seven cultivars of garlic, namely Sukoradsky, Zahorsky, Germidour, Mojmir, Karel IV., Arkus, Makoi, were analyzed in this study. This study aimed to determine the total polyphenol content, total flavonoid content, and antioxidant activity of garlic. Studied characteristics were analyzed by the UV-VIS spectrometry method. Total polyphenol content ranged from 430.26 to 640.04 mg GAE.kg-1 FW. Total flavonoid content ranged from 10.29 to 60.49 mg CE.kg-1 FW. Antioxidant activity measured by ABTS assay ranged from 1.098 to 1.955 mmol TE.kg-1 FW. Antioxidant activity measured by FRAP assay ranged from 0.63 to 1.467 mmol.kg-1 FW. Highest TPC, TFC, and AA were determined in the cultivar Mojmir. The lowest TPC and TFC were determined in the cultivar Zahorsky. The lowest AA was determined in the cultivar Sukoradsky. High positive correlations were determined between individual parameters.

scholarly journals Physico-chemical and sensory properties of strawberries (Fragaria x ananassa) grown in conventional and hydroponic systems

2019 ◽  
pp. 671-677
Author(s):  
Maria Lucilania Bezerra Almeida ◽  
Carlos Farley Herbster Moura ◽  
Renato Innecco ◽  
Deborah dos Santos Garruti ◽  
Fábio Rodrigues de Miranda ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Physicochemical Properties ◽  
Production Systems ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Cultivation Systems ◽  
Overall Acceptability

Strawberry is considered a fruit of great commercial interest in many countries due to its color, aroma, flavor, and nutritional properties. However, it is possible that the differences among the cultivation systems could affect the production of photoassimilates in the plant and, consequently, their partitioning into the fruits composition, influencing its quality. Therefore, the aim of this work was to evaluate the influence of the cultivation systems (hydroponics in gutters and slabs, and conventional) and genotype on the physicochemical properties, antioxidant and sensory activity in strawberry fruits. The experiment was carried out using a completely randomized design in a factorial 4 × 3 scheme with four replications, represented by trays of approximately 200 g of fruit. In the Laboratory, the strawberries (cv. Oso Grande, Festival, Camarosa, and Albion) were analyzed for their physicochemical properties and sensory variables: titratable acidity (TA), soluble solids (SS), SS/TA ratio, soluble sugars, vitamin C, polyphenol, and antioxidant activity. It was observed that cultivation systems and genotype studied influence the antioxidant activity, physicochemical and sensory properties of strawberries. The conventional system shows higher values for physicochemical variables and antioxidant activity, with cultivar variation within each system. The antioxidant activity attributed to strawberry is strongly related to the content of extractable polyphenols and vitamin C. Regarding the sensory properties, cultivars show good overall acceptability in all production systems studied, no presenting difference among systems.

scholarly journals Effect of different pasteurisation temperature on physicochemical properties, bioactive compounds, antioxidant activity and microbiological qualities of reconstituted pomegranate juice (RPJ)

Food Research ◽  
2020 ◽  
Vol 4 (S5) ◽  
pp. 157-164
Author(s):  
T.Y. Kong ◽  
N.Z.N. Hasnan ◽  
Nur Diyana A. ◽  
Nurin-Zulkifli I.M. ◽  
R.K. Basha ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Antioxidant Activities ◽  
Titratable Acidity ◽  
Bioactive Compound ◽  
Microbial Inactivation ◽  
Soluble Solids ◽  
Pomegranate Juice ◽  
Antioxidant Compounds ◽  
Insignificant Difference

Reconstituted pomegranate juice (RPJ) was thermally treated with high-temperature pasteurisation (HTP) at 95°C and mild-temperature pasteurisation (MTP) at 80°C for 30 s respectively. As a comparison, the effect on physicochemical properties, including antioxidant activities and microbial inactivation was eavluated. Both MTP and HTP showed effective inactivation of microbial growth to negligible level with MTP taking almost half pasteurisation-time (-46.3%) as compared to HTP, indicating possible less energy usage. MTP and HTP treatment delivered insignificant difference in pH, titratable acidity, total soluble solids and colour changes (ΔE) based on Commission Internationale de l’Elcairage (CIE) colour system. A significantly higher CIE a values and reduction in L and b were obtained for MTP-juice indicating an increase in red tonalities due to increase in anthocyanin contents. As for antioxidant activity and extractability of bioactive compound, interestingly HTP delivered better results due to more phenols and anthocyanin were released during the heating, leading to further release of initially membrane‐bound phenols. These findings suggested that both HTP and MTP are able to meet the microbiological safety and comparable physicochemical qualities. Nonetheless, HTP has shown higher functional values due to higher extractability of antioxidant compounds.

scholarly journals Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars

2019 ◽  
Author(s):  
Paola Conte ◽  
G. Squeo, G. Difonzo, F. Caponio ◽  
C. Fadda, A. Del Caro, P. P. Urgeghe, L. Montanari ◽  
Antonio Montinaro ◽  
Antonio Piga
Keyword(s):  
Antioxidant Activity ◽  
Volatile Compounds ◽  
Dry Matter ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Pca Analysis ◽  
Key Factors ◽  
Total Polyphenol ◽  
Virgin Olive Oils

Ripening stage is one of the key factors in determining quality of olive fruits and related oils. This research, thus, was aimed to study the influence of three different harvesting times on the quality parameters of olives and related oils of three autochthonous Sardinian cultivars, Sivigliana da olio, Semidana, and Corsicana da olio. We evaluated several parameters in olive fruits (dry matter, oil content, total soluble solids, total polyphenol and antioxidant activity) and oils (legal indices, total chlorophylls and tocopherols, single polyphenols and volatile compounds, antioxidant activity). The results obtained in olive fruits showed that all the parameters changed significantly during ripening and seem to confirm that the best harvesting time is that selected by the growers, that is when 70% of olives has just turned dark-colored and the rest is green. Results on oil evidenced that all the samples fulfilled the requirements of the European community for extra-virgin olive oils and showed a decrease in total chlorophylls and tocopherols, simple phenols and antioxidant activity during ripening, except for Sivigliana da olio oils, which evidenced an increase in simple polyphenols at the last sampling. A total of 17 volatile compounds were found on oils and those responsible for the green notes of the oils increased during ripening. PCA analysis well distinguished Sivigliana da olio olives from the other two cultivars and, in general, the genetic factor better explained variability, with respect to the ripening degree.

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