Effect of Chitosan Nanoemulsion on Enhancing the Phytochemical Contents, Health-Promoting Components, and Shelf Life of Raspberry (Rubus sanctus Schreber)

Due to high water content and perishability, the raspberry fruit is sensitive to postharvest fungal contamination and postharvest losses. In this study, chitosan was used as an edible coating to increase the storage of raspberries, and nanotechnology was used to increase chitosan efficiency. The fruit was treated with an emulsion containing nanoparticles of chitosan (ECNPC) at 0, 2.5, and 5 g L−1, and stored for 9 d. Decay extension rate, fruit phytochemical contents, including total phenolics, flavonoids, and anthocyanin content, phenylalanine ammonia-lyase (PAL), and guaiacol-peroxidase enzymes and antioxidant activity, and other qualitative properties were evaluated during and at the end of storage. After 9 d of storage, the highest amounts of phenolics compounds, PAL enzyme activity, and antioxidant activity were observed in fruit treated with ECNPC at 5 g L−1. The highest levels of total phenol, PAL enzyme activity, and antioxidant activity were 57.53 g L−1, 118.88 μmol/min trans-cinnamic acid, and 85.16%, respectively. ECNPC can be considered as an effective, safe, and environmentally friendly method for enhancing fruit phytochemical contents, postharvest life, and health-promoting capacity.

Download Full-text

Bioactive Compounds and Antioxidant Activity of Fresh and Processed White Cauliflower

BioMed Research International ◽

10.1155/2013/367819 ◽

2013 ◽

Vol 2013 ◽

pp. 1-9 ◽

Cited By ~ 30

Author(s):

Fouad A. Ahmed ◽

Rehab F. M. Ali

Keyword(s):

Antioxidant Activity ◽

Hplc Analysis ◽

Dry Matter ◽

Protocatechuic Acid ◽

Methanolic Extract ◽

Coumaric Acid ◽

Dpph Assay ◽

Phenolic Profiles ◽

Health Promoting ◽

Phytochemical Contents

Brassicaspecies are very rich in health-promoting phytochemicals, including phenolic compounds, vitamin C, and minerals. The objective of this study was to investigate the effect of different blanching (i.e., water and steam) and cooking (i.e., water boiling, steam boiling, microwaving, and stir-frying) methods on the nutrient components, phytochemical contents (i.e., polyphenols, carotenoids, flavonoid, and ascorbic acid), antioxidant activity measured by DPPH assay, and phenolic profiles of white cauliflower. Results showed that water boiling and water blanching processes had a great effect on the nutrient components and caused significant losses of dry matter, protein, and mineral and phytochemical contents. However, steam treatments (blanching and cooking), stir-frying, and microwaving presented the lowest reductions. Methanolic extract of fresh cauliflower had significantly the highest antioxidant activity (68.91%) followed by the extracts of steam-blanched, steam-boiled, stir-fried, and microwaved cauliflower 61.83%, 59.15%, 58.93%, and 58.24%, respectively. HPLC analysis revealed that the predominant phenolics of raw cauliflower were protocatechuic acid (192.45), quercetin (202.4), pyrogallol (18.9), vanillic acid (11.90), coumaric acid (6.94), and kaempferol (25.91) mg/100 g DW, respectively.

Download Full-text

Antioxidant activity and physico-chemical analysis of Campomanesia rufa (O.Berg) Nied. fruits

Ciência e Agrotecnologia ◽

10.1590/1413-7054202044016720 ◽

2020 ◽

Vol 44 ◽

Author(s):

Letícia Aparecida Ferreira de Abreu ◽

Renato Paiva ◽

Judith Georgette Alcalde Mosqueira ◽

Michele Valquíria dos Reis ◽

Ana Beatriz Silva Araújo ◽

...

Keyword(s):

Antioxidant Activity ◽

Ph Value ◽

Scientific Information ◽

Chemical Characterization ◽

High Water ◽

Biological Properties ◽

Soluble Solids ◽

High Water Content

ABSTRACT Campomanesia rufa (O. Berg) Nied. is a native Cerrado species that presents great edible potential. However, it is a species “in danger of extinction” as recommended by the International Union for the Conservation of Nature (IUCN). No technical and scientific information about the species exists, thus demonstrating the importance of its research. The present work aimed at the physical and chemical characterization of immature and mature C. rufa fruits. The fruits showed a change in coloration from green (b * = 25.11, h = 122.43) to yellowish-green (b * = 34.26 , h = 115.73), an increase in mass (6.54 g to 10.88 g), diameter (23.76 mm to 28.03 mm) and soluble solids (8.00 to 10.80%). The fruits presented high levels of total (1246.35 mg 100 g-1) and soluble pectin (195.93 mg 100 g-1), high water content (78.86 g 100 g-1), low pH value (3.40), and high citric acid content (1.2%). However, the fruits had low protein (0.81 g 100 g-1), lipid contents, and low caloric values (64.76 kcal 100 g-1). The fruits presented significant values of carotenoids, phenolic compounds (312.47 mg 100 g-1), vitamin C (263.60 mg 100 g-1) as well as good in vitro antioxidant activity (1862.81 µM g-1). The results obtained indicate that C. rufa fruits showed a similar composition to the fruits of other Campomanesia species, and their biological properties should be investigated additionally under in vivo conditions.

Download Full-text

KARAKTERISTIK KIMIA DAN UJI AKTIVITAS ANTIOKSIDAN RUMPUT LAUT (Sargassum sp.) YANG DIPEROLEH DARI KECAMATAN WANGI-WANGI DAN KECAMATAN WANGI-WANGI SELATAN KABUPATEN WAKATOBI

Jurnal Fish Protech ◽

10.33772/jfp.v4i1.18142 ◽

2021 ◽

Vol 4 (1) ◽

pp. 44

Author(s):

La Ode Sarlin ◽

Haslianti Haslianti ◽

Sri Rejeki

Keyword(s):

Antioxidant Activity ◽

Moisture Content ◽

Water Content ◽

Descriptive Analysis ◽

High Water ◽

Carbohydrate Content ◽

High Water Content ◽

Test Results ◽

A Value ◽

Keywords Antioxidants

ABSTRACT The aim of this study was to determine the proximate content (moisture content, carbohydrate content), phytochemicals (alkaloids, flavonoids, saponins, steroids, terpenoids) and antioxidants. This research used descriptive analysis. Proximate test results on Sargassum sp. P1 = 35.43% and P2 = 34.42% High water content is found in sample code P1, while carbohydrates P1 = 11.85. and P2 = 22.05. Phytochemical test of seaweed Sargassum sp. there are flavonoids, saponins, and terpenoids but there are no alkaloids and steroids. Antioxidant activity of seaweed Sargassum sp. P1 has a value of IC50 = 153.37 while the value of IC50 is at P2 = 162.32. Keywords: Antioxidants, Phytochemicals Sargassum sp, and Proximate.ABSTRAKTujuan penelitian ini untuk mengetahui karakterisasi kimia aktivitas antioksidan rumput laut Sargassum sp. yang diperoleh dari Kecamatan Wangi-Wangi dan Kecamatan Wangi-Wangi selatan Kabupaten Wakatobi. Penelitian ini menggunakan analisis deskriptif. Hasil Uji proksimat pada rumput laut Sargassum sp. yaitu : P1 = 35,43% dan P2 = 34,42% Kadar air yang tinggi terdapat pada kode sampel P1, Sedangkan karbohidrat dengan kode sampel P1= 11,85. dan P2 = 22,05. Uji fitokimia rumput laut Sargassum sp. terdapat flavonoid, saponin dan terpenoid namun tidak terdapat alkaloid dan steroid. Aktivitas antioksidan rumput laut Sargassum sp. P1 memiliki nilai IC50 = 153,37, sedangkan nilai IC50 pada P2 = 162,32.Kata kunci: Antioksidan, Fitokimia Sargassum sp, dan Proksimat.

Download Full-text

Sugar content, acidity and antioxidant activity in dehydrated blackcurrant

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2020-1-183-186 ◽

2020 ◽

Vol 82 (1) ◽

pp. 183-186

Author(s):

D. I. Barbashin

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Shelf Life ◽

Raw Materials ◽

Osmotic Dehydration ◽

Sugar Content ◽

High Water ◽

Raw Material ◽

High Water Content ◽

High Antioxidant Activity

The main reason for spoilage of berry raw materials is the high water content in it. And in order to increase the shelf life of such raw materials and products based on it, various dehydration methods are used. Osmotic dehydration, considered in this article, is one of the best and suitable methods for increasing the shelf life of berry products, as well as increasing the biological value of the product. This method is preferred relative to other methods of dehydration due to the fact that when it is used in raw materials, more vitamins and minerals are preserved, and the color, aroma and taste of berries are also better preserved. Osmotic dehydration is a process due to the presence of semi-permeable membranes, during which the concentration is balanced. Osmosis takes place during the immersion of fruits in concentrated solutions of osmotically active substances. In such a system, two opposite processes occur: water diffuses from the product into the solution, and the dissolved substance diffuses from the solution into the product. This article discusses the features of the process of osmotic dehydration of blackcurrant berries. Blackcurrant is a promising raw material for processing enterprises. The berry contains a large amount of ascorbic acid, anthocyanins and has a high antioxidant activity. Methods were studied for samples of dried blackcurrant berries (by convection), with preliminary osmotic dehydration with various osmotic agents (sucrose, flower honey), using the following methods: ascorbic acid and antioxidant activity were determined titrimetrically using the Folin-Ciocalteu reagent polyphenols, spectrophotometrically anthocyanins.

Download Full-text

EFFECTS DRYING ON THE INDONESIAN CITRUS PEEL ANTIOXIDANT ACTIVITY

Indonesian Journal of Applied Research (IJAR) ◽

10.30997/ijar.v1i3.63 ◽

2020 ◽

Vol 1 (3) ◽

pp. 128-135

Author(s):

Nindya Atika Indrastuti ◽

Siti Aminah ◽

Syifa Fauziah ◽

Dwi Handayani

Keyword(s):

Antioxidant Activity ◽

Ethanol Extract ◽

High Water ◽

High Water Content ◽

Market Demand ◽

Citrus Peel ◽

Food Ingredients ◽

Ic50 Value ◽

Citrus Varieties ◽

Freeze Dryer

The high production and market demand of citrus fruits for household and industrial consumption make it peels one of the most abundant wastes found in the environment. On the other hand, citrus peel is well known for bioactive compounds that beneficial to human health, including phenolic, flavonoids, and antioxidants. Recently, citrus peel waste is starting to be used for food ingredients. The drying technique is one of the solutions that can be used for preserving citrus peel waste which has high water content. This study was objected to identifying the effect of the drying type (tray dryer and freeze dryer) on the antioxidant activity alteration of three citrus varieties that commonly cultivated in Indonesia, i.e. pummelo/jeruk Bali (C. maxima Herr.), mandarine citrus/jeruk keprok (Citrus reticulate) and sweet orange/tangerine/jeruk Medan (C. microcarpa L. and C. sinensis L.). The antioxidant activity was measured by calculating the IC50 value. The results showed ethanol extract of fresh mandarin citrus peels showed the lowest IC50 (14.46 ± 3.63 mg/mL) compared to fresh pummelo peels (26.48 ± 5.17 mg/mL) and fresh tangerine peels (16.94 ± 1.51 mg/mL). Tray dryer technique reduced the IC50 value of the peel extracts of pummelo, mandarine citrus and tangerine were 78.92%, 72.34%, and 79.69%, respectively. Whereas Freeze dryer drying reduced the IC50 value of pummelo, mandarine citrus and tangerine peel extracts were 59.21%, 69.43%, and 80.46%, respectively.

Download Full-text

Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread)

Molecules ◽

10.3390/molecules25215071 ◽

2020 ◽

Vol 25 (21) ◽

pp. 5071 ◽

Cited By ~ 1

Author(s):

Anita Kumari ◽

Saloni Sharma ◽

Natasha Sharma ◽

Venkatesh Chunduri ◽

Payal Kapoor ◽

...

Keyword(s):

Antioxidant Activity ◽

Antioxidant Activities ◽

Anthocyanin Content ◽

Physiological Effects ◽

Dietary Fibers ◽

Asian Countries ◽

Wheat Varieties ◽

Good Taste ◽

Health Promoting ◽

Sensory Parameters

Biofortified colored wheat (black, blue, and purple) is rich in anthocyanins and phenolic acid compounds that impart positive physiological effects in humans. A large proportion of wheat is consumed in the form of Chapatti in Asian countries. The effect of chapatti cooking on the proximate composition, bioactive compounds (anthocyanins and phenolics), and antioxidant activities of these wheat varieties were checked in this study. Apart from acceptable sensory parameters, good taste, and soft texture of chapatti, biofortified colored wheat chapatti and flour had higher dietary fibers, protein content, and lower carbohydrate content. Higher soluble and insoluble phenolic compounds, anthocyanin content, and antioxidant activity were in the order of black > blue > purple > white. Chapatti making has reduced their antioxidant activity and anthocyanin content in comparison to flour. Moreover, the reduction in antioxidant activity is less as compared to the decrease in anthocyanin content. Our results suggest that colored wheat can be a better alternative to normal wheat for preparing chapatti as it would have additional health-promoting activities.

Download Full-text

Optimization of total anthocyanin content and antioxidant activity of a Hibiscus sabdariffa infusion using response surface methodology

Biotecnia ◽

10.18633/biotecnia.v21i2.937 ◽

2019 ◽

Vol 21 (2) ◽

pp. 114-122 ◽

Cited By ~ 1

Author(s):

Mayra L. Salmerón-Ruiz ◽

J. Abraham Domínguez-Avila ◽

J. Fernando Ayala-Zavala ◽

Emilio Alvarez-Parrilla ◽

Mónica A. Villegas-Ochoa ◽

...

Keyword(s):

Antioxidant Activity ◽

Response Surface Methodology ◽

Response Surface ◽

Anthocyanin Content ◽

Hibiscus Sabdariffa ◽

Dpph Assay ◽

Total Anthocyanin ◽

Preparation Conditions ◽

Total Anthocyanin Content ◽

Health Promoting

Hibiscus sabdariffa L. calyces are underutilized sources of health-promoting anthocyanins. Infusions are the most common way to consume them, but because anthocyanins are thermosensitive, prolonged extraction times at high temperatures may reduce their bioactivities, suggesting the need to identify optimal preparation conditions. Response surface methodology was used to establish calyces-to-water ratio (X1: 1–20 g/100 mL), temperature (X2: 70–100 °C), and time (X3: 1–30 min) that would produce an infusion with optimized total anthocyanin content (TAC) and antioxidant activity. Under optimum conditions (X1=10 g/100 mL, X2=88.7 °C, and X3=15.5 min) TAC was 132.7±7.8 mg cyanidin-3-glucoside equivalents (C3G)/100 mL, and antioxidant activity was 800.6±69.9 (DPPH assay), and 1792.0±153.5 (ABTS assay) μmol Trolox equivalents (TE)/100 mL. Predicted and experimental results were statistically similar. Identifying ideal processing conditions can promote consumption of an H. sabdariffa-based functional beverage with high anthocyanin content and antioxidant activity that exert health-promoting bioactivities on the consumer.

Download Full-text

Features of spring feeding of sterlet of the middle course of the Northern Dvina river

Rybovodstvo i rybnoe hozjajstvo (Fish Breeding and Fisheries) ◽

10.33920/sel-09-2007-01 ◽

2020 ◽

pp. 8-17

Author(s):

A. Bykov ◽

D. Palatov ◽

I. Studenov ◽

D. Chupov

Keyword(s):

Benthic Communities ◽

High Water ◽

Food Composition ◽

Fish Growth ◽

High Water Content ◽

Feeding Intensity ◽

Biting Midges ◽

Size Groups ◽

Main Components ◽

A Minor

The article provides information about the features of spring feeding of sterlet in the spawning grounds of the middle course of the Northern Dvina river in may 2019. The main and secondary groups of forage objects in the diet of this species of sturgeon are characterized. The article considers the variability of the sterlet food composition with an increase in the size of fish from 30 to 60 cm. In the process of fish growth in the diet of the Severodvinsk sterlet, the main components in terms of occurrence and mass in all size groups are the larvae of Brooks and chironomids. A minor occurrence was the larvae of midges, biting midges, stoneflies, mayflies and small clams. To random and seasonal food are the larvae of water bugs, butterflies, flies, beetles and eggs of other fish. The feeding intensity of the smaller sterlet (30–40 cm) was significantly higher than that of the fish in the size groups 40–50 and 50–60 cm. Fundamental changes in the diet of the Severodvinsk sterlet for the main food objects for more than sixty years of observations have not been established. During periods of high water content of the Northern Dvina due to seasonal changes in the structure of benthic communities, the value of Brooks in the diet of sterlet increases and the proportion of chironomids decreases.

Download Full-text

Variation of Phytochemicals Content in Pulp and Skin of Seven Romanian Apple Cultivars

Revista de Chimie ◽

10.37358/rc.17.3.5481 ◽

2017 ◽

Vol 68 (3) ◽

pp. 474-477

Author(s):

Lacramioara Oprica ◽

Doina Atofanei ◽

Vladimir Poroch

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Anthocyanin Content ◽

Colour Intensity ◽

Total Polyphenol ◽

Valuable Source ◽

Golden Delicious ◽

Apple Cultivars ◽

Apple Fruits

The amounts of anthocyanins, flavonoids, total polyphenol and ascorbic acid in seven apple cultivars from Romania were investigated. The amounts of polyphenol and flavonoids in pulp and skin of apple cultivars ranged between 17.18�7.52 mg GAE/g DW and 20.10�11.06 mg CE/g DW as well as 3.64�1.18 mg GAE/g DW and 10.31�5.57 mg CE/g DW, respectively. The highest and smallest values of ascorbic acid both in the skin and the pulp were observed in the cultivars Mutsu and Starkrimson. The anthocyanin content is positively correlated with the colour intensity of the apple epicarp, being about three-fold higher in Prima than Golden Delicious cultivar. The better antioxidant activity provided by the content of polyphenol, ascorbic acid and flavonoids was in apple fruits of Mutsu cultivar and for this reason it should be regarded as a valuable source of antioxidants.

Download Full-text

Hydrogels as Antibacterial Biomaterials

Current Pharmaceutical Design ◽

10.2174/1381612824666180213122953 ◽

2018 ◽

Vol 24 (8) ◽

pp. 843-854 ◽

Cited By ~ 6

Author(s):

Weiguo Xu ◽

Shujun Dong ◽

Yuping Han ◽

Shuqiang Li ◽

Yang Liu

Keyword(s):

Mechanical Properties ◽

Drug Delivery ◽

Tissue Engineering ◽

Water Content ◽

Oxygen Permeability ◽

Structural Diversity ◽

High Water ◽

Clinical Applications ◽

High Water Content ◽

Biomedical Field

Hydrogels, as a class of materials for tissue engineering and drug delivery, have high water content and solid-like mechanical properties. Currently, hydrogels with an antibacterial function are a research hotspot in biomedical field. Many advanced antibacterial hydrogels have been developed, each possessing unique qualities, namely high water swellability, high oxygen permeability, improved biocompatibility, ease of loading and releasing drugs and structural diversity. In this article, an overview is provided on the preparation and applications of various antibacterial hydrogels. Furthermore, the prospects in biomedical researches and clinical applications are predicted.

Download Full-text