scholarly journals Hibiscus rosa-sinensis as Flavoring Agent for Alcoholic Beverages

2021 ◽  
Vol 11 (21) ◽  
pp. 9864
Author(s):  
Ylenia Pieracci ◽  
Luisa Pistelli ◽  
Matteo Lari ◽  
Matteo Iannone ◽  
Andrea Marianelli ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Point Of View ◽  
Alcoholic Beverages ◽  
Plant Materials ◽  
Total Polyphenol ◽  
Hibiscus Rosa Sinensis ◽  
Treated Sample ◽  
Main Class ◽  
Total Anthocyanins ◽  
Flavoring Agent

The present work is an evaluation of the chemical composition of the aroma and the sensorial characters of a beer flavored with Hibiscus rosa-sinensis flowers. Moreover, the total polyphenol, flavonoid and anthocyanin contents and the antioxidant activity of the plant materials and beers were assessed. A comparison with a liqueur flavored with the same hibiscus flowers was also performed. Non-terpene derivatives constituted the main class of components of the aroma of both samples, representing 96.4% of the whole volatilome in the control beer and 99.0% in the hibiscus one. Among this class, esters were the most abundant compounds, being significantly higher in the treated sample (77.6%) than in the control (68.4%), followed by the alcohols (20.9% in control beer and 18.8% in hibiscus beer). From a sensorial point of view, the control beer was characterized by malty and hoppy notes, attributable to the noticeable content in myrcene and α-humulene in its headspace, while in the hibiscus beer, floral and fruity notes, typical of esters and alcohols, prevailed. The polyphenol content was significantly higher in the treated beer (143.96 mg/g) than in the control, as well as the total flavonoids and the total anthocyanins, and, consequently, the antioxidant activity (DPPH-assay).

scholarly journals Phenolic contents, antioxidant activity and colour density of Slovak Pinot Noir wines

2021 ◽  
Vol 117 (3) ◽  
pp. 1
Author(s):  
Natália ČERYOVÁ ◽  
Daniel BAJČAN ◽  
Judita LIDIKOVÁ ◽  
Marek ŠNIRC ◽  
Pavol TREBICHALSKÝ ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Pinot Noir ◽  
Anthocyanin Content ◽  
Total Polyphenol ◽  
Total Anthocyanin ◽  
Phenolic Contents ◽  
Wine Colour ◽  
Total Anthocyanins

<p class="042abstractstekst"><span lang="EN-US">Recent studies show that wine contains more than thousand different compounds that could come from grapes, or could be formed in the process of winemaking and maturing. The most abundant compounds in wines are polyphenols, which affect sensory properties such as colour, taste and aroma, but also has antioxidant properties. The aim of this study was to determine total polyphenol and total anthocyanin contents, and to evaluate antioxidant effects and wine colour density of red wines ‘Pinot Noir’ produced in Slovakia. Thirteen analysed, bottled, quality dry ‘Pinot Noir’ wines with origin in various Slovak wine regions were purchased in retail network, to provide that analysed samples of wine would have the same properties as wines that are consumed by common consumers. The content of total polyphenols in analysed ‘Pinot Noir’ wines ranged from 1458 to 3324 mg GAE l<sup>-1</sup>, while contents of total anthocyanins ranged from 43.6 to 279.6 mg l<sup>-1</sup>. Antioxidant activities ranged from 80.2 % to 85.3 % inhibition of DPPH and wine colour density ranged from 0.679 to 1.495. The highest total polyphenol content, total anthocyanin content, and wine colour density was determined in wines from the south Slovakia winegrowing region, while the highest antioxidant activity in wines from Nitra winegrowing region. Results did not show significant differences among studied parameters in wines from different winegrowing regions. Results showed that Slovakian ‘Pinot Noir’ wines have characteristics comparable with ‘Pinot Noir’ wines from other countries.</span></p><div id="OKAYFREEDOM_INJECTED" style="display: none;"> </div><script type="text/javascript" src="chrome-extension://hfnbbbkabnehoejfhcbbhdicagcoobji/web/libs/ciuvo-addon-sdk.min.js"></script>

scholarly journals Valorization of cocoa and rose waste for preparation of liqueurs

2019 ◽  
Vol 2 (1) ◽  
pp. 8
Author(s):  
Ivelina Vasileva ◽  
Lutsian Krastev ◽  
Anton Minchev Slavov ◽  
Nadezhda Petkova ◽  
Nikoleta Yantcheva ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Dry Weight ◽  
Essential Amino Acids ◽  
Alcoholic Beverages ◽  
Rosa Damascena ◽  
Total Polyphenol ◽  
Chocolate Industry ◽  
Food Applications ◽  
Antioxidant Supplement ◽  
By Products

Chocolate industry generates yearly large quantities of cacao wastes. These by-products pose to the manufacturers’ difficulties for disposal and represent also valuable sources of substances: polysaccharides, polyphenols, etc. The aim of the present work was to characterize cacao waste and search for possible food applications. The waste was investigated for total polyphenol content (5.86±0.39 mg GAE/g dry weight (DW)), flavonoids (0.77±0.02 mg QE/g DW), total dietary fibers (63.58±1.25% DW), proteins (15.80±0.11% DW), and hexane-soluble substances (13.39±0.08% DW). The antioxidant activity, evaluated by DPPH and FRAP (82.82±1.72 and 31.13±0.70 mM TE/g DW waste, respectively) suggested that cacao waste had potential as antioxidant supplement. The most abundant essential amino acids were lysine, tyrosine and phenylalanine: 8.55±0.19, 7.32±0.13 and 6.32±0.11 g/100g protein, respectively. Extraction with water, 50% and 96% ethanol was performed and it was found that the highest amount of polyphenols (and hence higher antioxidant activity) was extracted with 50% ethanol.The results from the analysis suggested that the cacao waste was a rich source of valuable substances and on that basis liqueurs with substituted cacao powder and waste Rosa damascena were prepared. The test panel suggested that the cacao husks were a promising constituent for low-alcoholic beverages.

scholarly journals PRODUCTION OF VINEGAR FROM AN ALCOHOLIC 1 BEVERAGE OF 2 ANDEAN BERRY (Vaccinium meridionale SW), MEASUREMENT OF 3 ANTIOXIDANT ACTIVITY AND EVALUATION OF CYTOTOXIC EFFECT ON 4 COLON CANCER CELLS SW480

Revista Vitae ◽  
2020 ◽  
Vol 26 (3) ◽  
Author(s):  
Isabel Cristina Zapata Vahos ◽  
Susana Ochoa Agudelo ◽  
Andres Felipe Alzate Arbelaez ◽  
Arley David Zapata Zapata ◽  
Benjamin Alberto Rojano
Keyword(s):  
Colon Cancer ◽  
Antioxidant Activity ◽  
Acetic Acid ◽  
Antiproliferative Activity ◽  
Titratable Acidity ◽  
Antioxidant Potential ◽  
Alcoholic Beverages ◽  
Acetic Fermentation ◽  
Total Anthocyanins ◽  
Antioxidant Metabolites

BACKGROUND: Vaccinium meridionale presents fruits with a high content of phenolic compounds and anthocyanins and therefore a high antioxidant capacity. OBJECTIVE: The aim was the production of vinegar from three treatments of berries alcohol beverage, to evaluate its antioxidant and cytotoxic activity. METHODS: Vinegars were prepared by acetic fermentation from alcoholic beverages of Andean berries by three treatments: mechanical maceration, heating, and mixing. The titratable acidity and acetic acid content were evaluated in the vinegar; antioxidant potential (DPPH, FRAP, and ORAC); content of antioxidant metabolites (total polyphenols, total anthocyanins, and phenolic hydroxycinnamic acids) were evaluated in the juice, alcoholic beverages, and vinegar; the antiproliferative capacity in colon cancer cell SW480 was determined in vinegar. RESULTS: Alcoholic beverages presented the main antioxidant activity. However, after the acetic fermentation, it was observed a fall in the antioxidant potential in all techniques evaluated in three treatments. The vinegar obtained by heated and mixed treatments were presented the highest values in antioxidant activity, phenols, and anthocyanins. Antiproliferative activity inhibitions of vinegars in cell viability were 6.2% (20 μg/mL) and 22.5% (200 μg/mL). CONCLUSIONS: Production of acetic acid is independent of the treatment. The antioxidant activity is favored in alcoholic beverages with the treatment of hot maceration. Andean berry CAL vinegar has antiproliferative activity, inhibiting a colon carcinoma SW480 line although in a low amount compared with reports in the literature.

PHYTOCHEMICAL CONSTITUENTS, ANTIOXIDANT ACTIVITY AND ACUTE ORAL TOXICITY OF POMEGRANATE (PUNICA GRANATUM L.) FRUIT PEEL EXTRACT

2019 ◽  
pp. 7-14
Author(s):  
Hai Trieu Ly ◽  
Tuan Anh Vo ◽  
Viet Hong Phong Nguyen ◽  
Thi My Sa Pham ◽  
Bich Thao Lam ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
Radical Scavenging ◽  
Dry Weight ◽  
Punica Granatum ◽  
Acute Oral Toxicity ◽  
Oral Toxicity ◽  
Fruit Peel ◽  
Total Polyphenol ◽  
Punica Granatum L

Background: The natural antioxidants have an important role in the prevention of many diseases. The aim of study is to investigate phytochemical components, antioxidant activity and acute oral toxicity of Pomegranate (Punica granatum L.) fruit peel (PFP) extract. Materials and methods: Phytochemicals of PFP were determined by qualitative chemical tests, thin layer chromatography, total polyphenol and flavonoid contents. The PFP extract was evaluated for antioxidant activity by DPPH assay and MDA assay. In vivo acute oral toxicity test was conducted using Karber-Behrens method to determine LD50. Results: Results illustrated that PFP mainly contains flavonoids, alkaloids, tannins, triterpenes, saponins, and coumarins. PFP extract exhibited the total polyphenol and flavonoid contents with 189.97 mg gallic acid equivalent/g dry weight and 9.42 mg quercetin equivalent/g dry weight, respectively. The DPPH free radical scavenging and anti-lipid peroxidation activities of PFP extract were expressed with IC50 value of 4.80 μg/mL and 0.38 μg/ mL, sequentially. Simultaneously, the Dmax (the maximum dose administered to mice that no toxicity was observed) of PFP extract was determined to be 21.28 g/kg, equivalent to 35.64 g dried herb. Conclusion: The PFP extract is relatively safe and revealed high antioxidant activity. Key words: Punica granatum L.; polyphenols; flavonoids; gallic acid; quercetin; antioxidant activity; acute oral toxicity

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

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.

scholarly journals Changes in major catechins, caffeine, and antioxidant activity during CTC processing of black tea from North East India

RSC Advances ◽  
2021 ◽  
Vol 11 (19) ◽  
pp. 11457-11467
Author(s):  
Himangshu Deka ◽  
Podma Pollov Sarmah ◽  
Arundhuti Devi ◽  
Pradip Tamuly ◽  
Tanmoy Karak
Keyword(s):  
Antioxidant Activity ◽  
Black Tea ◽  
Total Polyphenol ◽  
North East India ◽  
North East

Changes in catechins, caffeine, total polyphenol, theaflavins, and antioxidant activity during CTC processing of black tea from North East India cultivar were studied. Total polyphenol decreased up to 37% with the formation of theaflavins up to 1.8%.

scholarly journals Insights into the Antioxidant Mechanism of Newly Synthesized Benzoxazinic Nitrones: In Vitro and In Silico Studies with DPPH Model Radical

Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1224
Author(s):  
Stefania Marano ◽  
Cristina Minnelli ◽  
Lorenzo Ripani ◽  
Massimo Marcaccio ◽  
Emiliano Laudadio ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Epr Spectroscopy ◽  
Point Of View ◽  
Uv Spectrophotometry ◽  
Design And Synthesis ◽  
Antioxidant Mechanism ◽  
Primary Mechanism ◽  
In Silico Studies ◽  
Wide Range

Synthetic nitrone spin-traps are being explored as therapeutic agents for the treatment of a wide range of oxidative stress-related pathologies, including but not limited to stroke, cancer, cardiovascular, and neurodegenerative diseases. In this context, increasing efforts are currently being made to the design and synthesis of new nitrone-based compounds with enhanced efficacy. The most researched nitrones are surely the ones related to α-phenyl-tert-butylnitrone (PBN) and 5,5-dimethyl-1-pyrroline N-oxide (DMPO) derivatives, which have shown to possess potent biological activity in many experimental animal models. However, more recently, nitrones with a benzoxazinic structure (3-aryl-2H-benzo[1,4]oxazin-N-oxides) have been demonstrated to have superior antioxidant activity compared to PBN. In this study, two new benzoxazinic nitrones bearing an electron-withdrawing methoxycarbonyl group on the benzo moiety (in para and meta positions respect to the nitronyl function) were synthesized. Their in vitro antioxidant activity was evaluated by two cellular-based assays (inhibition of AAPH-induced human erythrocyte hemolysis and cell death in human retinal pigmented epithelium (ARPE-19) cells) and a chemical approach by means of the α,α-diphenyl-β-picrylhydrazyl (DPPH) scavenging assay, using both electron paramagnetic resonance (EPR) spectroscopy and UV spectrophotometry. A computational approach was also used to investigate their potential primary mechanism of antioxidant action, as well as to rationalize the effect of functionalization on the nitrones reactivity toward DPPH, chosen as model radical in this study. Further insights were also gathered by exploring the nitrone electrochemical properties via cyclic voltammetry and by studying their kinetic behavior by means of EPR spectroscopy. Results showed that the introduction of an electron-withdrawing group in the phenyl moiety in the para position significantly increased the antioxidant capacity of benzoxazinic nitrones both in cell and cell-free systems. From the mechanistic point of view, the calculated results closely matched the experimental findings, strongly suggesting that the H-atom transfer (HAT) is likely to be the primary mechanism in the DPPH quenching.

scholarly journals Validity of a food frequency questionnaire for the estimation of total polyphenol intake estimates and its major food sources in the Japanese population: the JPHC FFQ Validation Study

2021 ◽  
Vol 10 ◽  
Author(s):  
Nagisa Mori ◽  
Norie Sawada ◽  
Junko Ishihara ◽  
Ayaka Kotemori ◽  
Ribeka Takachi ◽  
...  
Keyword(s):  
Validation Study ◽  
Food Frequency Questionnaire ◽  
Japanese Population ◽  
Alcoholic Beverages ◽  
Food Sources ◽  
Total Polyphenol ◽  
Food Frequency ◽  
Dietary Polyphenols ◽  
Dietary Record ◽  
Polyphenol Intake

Abstract We examine the validity and reproducibility of a food frequency questionnaire (FFQ) in a subsample of participants in the Japan Public Health Center-based Prospective Cohort Study using a database of polyphenol-containing foods commonly consumed in the Japanese population. Participants of the validation study were recruited from two different cohorts. In Cohort I, 215 participants completed a 28-d dietary record (DR) and the FFQ, and in Cohort II, 350 participants completed DRs and the FFQ. The total polyphenol intake estimated from the 28-d DR and FFQ were log-transformed and adjusted for energy intake by the residual method. Spearman correlation coefficients (CCs) between estimates from the FFQ and 28-d DR as well as two FFQs administered at a 1-year interval were computed. Median intakes of dietary polyphenols calculated from the DRs were 1172 mg/d for men and 1024 mg/d for women in Cohort I, and 1061 mg/d for men and 942 mg/d for women in Cohort II. The de-attenuated CCs for polyphenol intake between the DR and FFQ were 0⋅47 for men and 0⋅37 for women in Cohort I and 0⋅44 for men and 0⋅50 for women in Cohort II. Non-alcoholic beverages were the main contributor to total polyphenol intake in both men and women, accounting for 50 % of total polyphenol intake regardless of cohort and gender, followed by alcoholic beverages and seasoning and spices in men, and seasoning and spices, fruits and other vegetables in women. The present study showed that this FFQ had moderate validity and reproducibility and is suitable for use in future epidemiological studies.

scholarly journals Evaluation of phenolic compounds and antioxidant activity in some edible flowers

2020 ◽  
Vol 5 (1) ◽  
pp. 857-870
Author(s):  
Fernando Gonçalves ◽  
João Carlos Gonçalves ◽  
Ana Cristina Ferrão ◽  
Paula Correia ◽  
Raquel P. F. Guiné
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolics ◽  
Total Phenolic ◽  
Potential Health ◽  
Phenolic Contents ◽  
Spectrophotometric Methods ◽  
Potential Source ◽  
Successive Extraction ◽  
Dpph Method ◽  
Total Anthocyanins

AbstractRecently, edible flowers (EF) have aroused increased interest because of their aesthetic properties as well as potential health benefits related to the occurrence of some bioactive compounds. Therefore, the aim of this work was to evaluate the total phenolics, anthocyanins, flavonoids, and antioxidant activity (AOA) (following DPPH and ABTS methods) in eleven EF. The samples were subjected to three successive extraction steps using methanol, and these extracts were then analysed for the aforementioned properties using spectrophotometric methods. The obtained extracts were used for the quantification of phenolic composition and AOA. The results indicated that, among the flowers analysed in this study, red rose, pink rose, and red carnation possessed the highest total phenolic contents (27.53, 23.30, and 18.17 mg g−1 gallic acid equivalents, respectively), total anthocyanins (3.07, 1.97, and 4.47 mg g−1 catechin equivalents [CE], respectively), and AOA (12.07, 15.77, and 12.93 mg g−1 TE, respectively, as given by the DPPH method or 8.23, 9.27 and 8.00 mg g−1 TE, respectively, as given by the ABTS method). The flowers with highest flavonoids contents were red carnation, Mexican marigold, and pink rose (17.50, 16.90, and 16.57 mg g−1 CE, respectively). Cluster analysis grouped the analysed flowers into two groups, those richest in phenolics with AOA and those not so rich. Finally, some important correlations were observed between the total phenolics and the AOA. In conclusion, these flowers could represent a potential source of natural compounds with antioxidant capacity.

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