scholarly journals Phenolic Content of Apple Juice for Cider Making as Influenced by Common Pre-Fermentation Processes Using Two Analytical Methods

Beverages ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 53 ◽  
Author(s):  
Madeleine L. Way ◽  
Joanna E. Jones ◽  
Nigel D. Swarts ◽  
Robert G. Dambergs
Keyword(s):  
High Pressure ◽  
Analytical Methods ◽  
Total Phenolic Content ◽  
Apple Juice ◽  
Phenolic Content ◽  
White Wine ◽  
Total Phenolic ◽  
Fermentation Processes ◽  
Phenolic Extraction ◽  
Moderate Positive Correlation

Pre-fermentation methods can influence the cider produced from apple juice. This study analyses the influence of pre-fermentation methods; maceration and press fractioning, on the total phenolic content of juice from four apple varieties; ‘Red Delicious’, ‘Pink Lady’, ‘Sturmer’, and ‘Bulmer’s Norman’. The must was macerated for 0 or 2 h and juice was collected at free run or under 200 kpa. Base juice characteristics and total phenolic content was analysed using the Folin–Ciocalteu method and spectrophotometric absorbance at 280 nm (A280), a method used for the analysis of white wine. Both methods of analysing the total phenolic content were used, measuring the same samples to determine if the methods are comparable. No interaction was found between pre-fermentation technique and the results varied by variety and analytical method. High pressure improved the phenolic extraction for ‘Bulmer’s Norman’ juice compared to free run juice when analysed by A280. Non-macerated juice had higher total phenolic content than macerated juice for ‘Red Delicious’ and ‘Pink Lady’ juice when analysed using the Folin–Ciocalteu method. There was a moderate positive correlation between the analytical methods.

scholarly journals Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field—A Comparison Study

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1943
Author(s):  
Artur Wiktor ◽  
Aleš Landfeld ◽  
Aleksandra Matys ◽  
Pavla Novotná ◽  
Magdalena Dadan ◽  
...  
Keyword(s):  
High Pressure ◽  
Electric Field ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Reference Sample ◽  
Pulsed Electric Field ◽  
Quality Parameters ◽  
High Pressure Processing ◽  
Total Phenolic ◽  
Hygroscopic Properties

The aim of this work was to compare selected physicochemical properties of air dried ‘Golden Delicious’ apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pretreatment were used: HPP–400 MPa for 15 min, US–21 kHz, 180 W for 45 min, PEF–1 kV/cm, 3.5 kJ/kg. The quality of materials was evaluated by their rehydration properties, hygroscopicity, color and total phenolic content. To compare the effectiveness of the utilized methods, determined properties were expressed as relative comparison values against the reference sample obtained without any pretreatment in the same conditions. The performed research demonstrated that properties can be shaped by the application of proper pretreatment methods. For instance, PEF was shown to be the best method for improving water uptake during rehydration, whereas HPP was the most effective in decreasing hygroscopic properties in comparison with untreated dried apples. Among the investigated methods, HPP resulted in the deepest browning and thus total color difference, while the effects of US and PEF were comparable. For all pretreated dried apples, the total phenolic content was lower when compared with reference material, though the smallest drop was found in sonicated samples.

scholarly journals Evaluation of total phenolic content and antioxidant activities from different type of extraction technique of Helianthus tuberosus

2020 ◽  
Author(s):  
Nur Diyana Alyas ◽  
Nurin Izzati Mohd Zulkifli ◽  
Noor Zafira Noor Hasnan
Keyword(s):  
High Pressure ◽  
Aqueous Extract ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Jerusalem Artichoke ◽  
Total Phenolic ◽  
Helianthus Tuberosus ◽  
Extraction Techniques ◽  
Pressure Steam

This study investigated the difference of antioxidants activity from different extraction techniques of Jerusalem artichoke (Helianthus tuberosus). Three different extraction techniques involved were aqueous extraction, high-pressure steam extraction and 70% ethanol extraction. Total phenolic content (TPC) was determined using the Folin-Ciocalteu method. The antioxidant activities were analysed using ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH). The high-pressure steam extract showed the highest total phenolic content and both FRAP and DPPH activities at 127.87 ± 0.08 mg GAE/g, 53.38 ±  2.76 mg AAE/g and 79.92 ± 0.26 mg AAE/g. Meanwhile, the aqueous extract showed 2-fold higher of total phenolic content compared to ethanol extract at 65.73 ± 9.44 and 30.61  ± 0.00 mg GAE/g. Conversely, antioxidant activities obtained from ethanol extracts (41.49 ±  2.54 and 41.10 ± 0.10 mg AAE/g.) were higher compared to aqueous extract (23.29 ±  0.47 and 5.24 ± 0.38 mg AAE/g.). This study suggests that different extraction methods influenced the findings of total phenolic content and antioxidant activities of the Jerusalem artichoke.  Hence, Jerusalem artichoke can be considered as a potential source of natural antioxidants.

scholarly journals MARKET SAMPLE SURVEY OF CROCUS SATIVUS LINN. TO ASSESS THE GENUINITY FOR USING ANTIOXIDANT ACTIVITY, TOTAL PHENOLIC CONTENT AND HIGH-PRESSURE THIN LAYER CHROMATOGRAPHY USING DETECTION OF FLAVONOIDS

2019 ◽  
pp. 30-33
Author(s):  
K. R. ATHIRA ◽  
T. V. BINU
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
International Markets ◽  
Crocus Sativus ◽  
Total Phenolic ◽  
Layer Chromatography

Objective: Herbalism is a traditional medicine or folk medicine practice based on the use of plants and plant extracts. Many of the drugs used in conventional medicine are dried from herbs. Despite the fluctuation in prices in international markets, saffron was still remained the most expensive spice. The main aim of this study is to examine the antioxidant activity, total phenolic content, high-pressure thin layer chromatography using flavanoid analysis and adulteration detection of saffron. Crocus sativus. Linn is a perennial stemless herb of the Iridaceae family. Saffron stigmas of sample1, sample2, sample3and sample4 are collected from different rates of the market sample from Thrissur district, sample5 collected from the Oushadhi premises, and it is collected from Himachal Pradesh. Methods: In this study detecting the antioxidant activity, total phenolic content, high-pressure thin layer chromatography using flavanoid analysis of different samples of saffron stigmas. The extracts were prepared by using ethanol as a solvent. Results: Safranal is present only in s5 sample. It is the main essential volatile oil responsible for the saffron characteristic such as odour. Phenolic content is varied in different market samples. The amount of phenolic compounds in the saffron extract was determined using the Folin-ciocalteau reagent. Total phenolic content is the help to detect the pure and fake saffron. The phenolic content is higher in S5. Sample S5 showed 0.737 mg/ml phenolic content. Lowest level of phenolic content in sample S3. Sample S3 showed 0.0887 mg/ml phenolic content. Sample S4 showed 0.564 mg/ml total phenolic content. Sample S1 showed 0.416 mg/ml total phenolic content and sample S2 showed 0.267 mg/ml phenolic content. Antioxidant activity is higher in sample s5. and it is different in different market samples. Sample 5 stigma posses higher antioxidant activity. Sample S5 showing 14.88% antioxidant activity in 100 mg/ml concentration, 7.26% in 80 mg/ml concentration, 2.23% in 60 mg/ml concentration, 2.21% in 40 mg/ml and 1.01% in 20 mg/ml concentration. Sample S3 showed the lower antioxidant activity in 0.1% in 60 mg/ml concentration and 0.1% in 80 mg/ml. Ascorbic acid standard showing 14.89% in 100 mg/ml concentration, 7.26% in 80 mg/ml concentration, 4.56% in 60 mg/ml concentration, and 3.1% in 40 mg/ml concentration, and 1% in 20 mg/ml concentration. Flavonoid content is different in different samples. It is present highly present in sample s1 and s5. sample s3 do not contain the Flavanoid. The quality of the samples depend on the price values. Conclusion: The authenticity of saffron is an extremely important matter for the industry and for the consumers in view of security and protection,quality assurance, active properties and last but not least, economic impact. Despite the fluctuation in prices in international markets, saffron was and still remains the most expensive spice. The genuine saffron samples possess higher price value. The fake saffron available in the market with lower price value. The quality of the saffron depends upon the price values. These observations would be of immense value in the botanical identification and standardization of the drug in crude form and would help to distinguish the drug from its other spices.

scholarly journals A Comparison of Laboratory Analysis Methods for Total Phenolic Content of Cider

Beverages ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 55
Author(s):  
Madeleine L. Way ◽  
Joanna E. Jones ◽  
David S. Nichols ◽  
Robert G. Dambergs ◽  
Nigel D. Swarts
Keyword(s):  
Liquid Chromatography ◽  
Spectrophotometric Method ◽  
Total Phenolic Content ◽  
Apple Juice ◽  
Phenolic Content ◽  
Total Phenolics ◽  
Ultra Performance Liquid Chromatography ◽  
Total Phenolic ◽  
Strong Positive Correlation ◽  
Apple Varieties

Total phenolic content is widely accepted as a key measure of quality for cider. Apple juice and cider, made from six apple varieties including dessert and cider apples, were analysed for total phenolics using three different methods: (a) the Folin-Ciocalteu method, (b) the Somers method (a spectrophotometric method developed specifically for wine), and (c) ultra-performance liquid chromatography (UPLC) as a benchmark test. Of these approaches, the Somers method had the strongest correlation with UPLC with an R2 value of 0.99, whilst the Folin-Ciocalteu correlated with UPLC with an R2 value of 0.89. The Folin-Ciocalteu method also had a strong positive correlation with the Somers approach with an R2 value of 0.91. Correlations between methods were strongest for apple varieties that were naturally high in phenolic content. These results highlight the potential of the Somers method to rapidly, inexpensively, and accurately report the total phenolic content of apple juice and ciders made from dessert and cider apple varieties.

scholarly journals AKTIVITAS ANTIOKSIDATIF DAN ANTI-GLIKASI EKSTRAK FENOLIK BEBAS DAN FENOLIK TERIKAT DARI TONGKOL JAGUNG

2020 ◽  
Vol 13 (2) ◽  
Author(s):  
Edi Suryanto ◽  
Mercy Taroreh
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Corn Cobs ◽  
Phenolic Extract ◽  
Phenolic Extraction

Penelitian ini bertujuan untuk menentukan aktivitas antioksidan dan anti glikasi ekstraks fenolik bebas dan ekstrak fenolik terikat dari tongkol jagung. Tongkol jagung diekstraksi secara sekuensial berbantu ultrasonikasi dengan pelarut etanol dan aseton selama 60 menit yang untuk mendapatkan ekstrak fenolik bebas. Residu dari ekstraksi fenolik bebas dihidrolisis dengan NaOH 2 M dan dinetralkan serta diekstraksi dengan etil asetat untuk mendapatkan ekstrak fenolik terikat. Ketiga ekstrak tersebut dilakukan analisis kandungan total fenolik dan pengujian aktivitas antioksidan dan anti glikasi. Kandungan total fenolik ekstrak  ekstrak fenolik terikat (EFT), ekstrak fenolik bebas aseton (EFBA) dan ekstrak fenolik bebas etanol (EFBE) berturut-turut adalah 288,39; 100,32 dan 92,95 μg/mL yang dinyatakan sebagai ekuivalen asam galat. Ekstrak EFT menunjukkan aktivitas penangkalan radikal bebas DPPH dan total antioksidan lebih tinggi daripada ekstrak EFBA dan ekstrak EFBE. Sejalan dengan itu, aktivitas anti glikasi dari EFT, EFBA dan EFBE berturut-turut adalah 61,93; 64,42 dan 66,31%. Hasil penelitian ini menyimpulkan bahwa ekstrak EFT dari tongkol jagung mengandung senyawa yang memilki sifat antioksidan dan berpotensi sebagai anti glikasi. ABSTRACTThis objective of this research was to determine the antioxidant activity and inhibition of AGEs formation of free phenolic and bound phenolic extract from corn cobs. Corn cobs were extracted sequentially assisted by ultrasonication with ethanol and acetone solvents for 60 minutes to obtain free phenolic extract. The residue from free phenolic extraction was hydrolyzed with 2 M NaOH and neutralized and extracted with ethyl acetate to obtain bound phenolic extract. The three extracts were analyzed for total phenolic content and evaluated for antioxidant activity and inhibitory activity of AGEs formation. The total phenolic content of bound phenolic extract (EFT), acetone-free phenolic extract (EFBA) and ethanol-free phenolic extract (EFBE) were 288,39; 100,32 and 92,95 μg/mL expressed as gallic acid equivalents, respectively. EFT extract showed higher DPPH free radical scavenging activity and total antioxidants more than EFBA extract and EFBE extract. Anti-glication of EFT, EFBA and EFBE were 61,93; 64,42 dan 66,31%, respectively. These result concluded that the EFT extract from corn cobs contains compounds having antioxidant properties and potential as anti-glication.

scholarly journals Optimization of phenolic extraction from Amomum compactum fruits using simplex centroid design

2020 ◽  
Vol 11 (SPL4) ◽  
pp. 3042-3048
Author(s):  
Khusnul Ma’rifah ◽  
I Made Artika ◽  
Janson Calvindi ◽  
Waras Nurcholis
Keyword(s):  
Solvent Extraction ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Solvent Mixture ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Extract Yield ◽  
Amomum Compactum ◽  
Phenolic Extraction

Cardamom (Amomum compactum  Sol. Ex Maton) is a medicinal plant that belongs to the family Zingiberaceae. Phenolic compound detected in Cardamom fruit that responsible for several pharmacological activities. Optimization used the simplex centroid design for the yield and phenolic extractions of Cardamom fruit through maceration to optimize the mixing of water, acetone, methanol, and ethanol. The extraction yield is determined by weighing the extracted material compared to the whole sample. Total phenolic content was measured by a spectrophotometric method using Folin-Ciocalteu reagent.  The results show that the best for relating extract yield is the linear model, while the quadratic model is the best to connect total phenolic content response. Water (100%) solvent extraction on Cardamom fruits obtained the highest extract yield (10.52%) and the lowest extract yield from 100% ethanol. The extraction of phenolic compounds with a mixture of water (50%)/ethanol (50%) resulted in maximum total phenolic content (168.98 mg GAE/g). However, the 100% ethanol of solvent extraction noted the minimum phenolic content (93.15 mg GAE/g). The results show that we should carefully choose the solvent mixture extraction to achieve the extract yield and phenolic extraction goals. This study first reported an optimization study on phenolic compounds extracted from Cardamom fruit.

scholarly journals MARKET SAMPLE SURVEY OF CROCUS SATIVUS LINN. TO ASSESS THE GENUINITY FOR USING ANTIOXIDANT ACTIVITY, TOTAL PHENOLIC CONTENT AND HIGH-PRESSURE THIN LAYER CHROMATOGRAPHY USING DETECTION OF FLAVONOIDS

2019 ◽  
pp. 30-33
Author(s):  
K. R. ATHIRA ◽  
T. V. BINU
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
International Markets ◽  
Crocus Sativus ◽  
Total Phenolic ◽  
Layer Chromatography

Objective: Herbalism is a traditional medicine or folk medicine practice based on the use of plants and plant extracts. Many of the drugs used in conventional medicine are dried from herbs. Despite the fluctuation in prices in international markets, saffron was still remained the most expensive spice. The main aim of this study is to examine the antioxidant activity, total phenolic content, high-pressure thin layer chromatography using flavanoid analysis and adulteration detection of saffron. Crocus sativus. Linn is a perennial stemless herb of the Iridaceae family. Saffron stigmas of sample1, sample2, sample3and sample4 are collected from different rates of the market sample from Thrissur district, sample5 collected from the Oushadhi premises, and it is collected from Himachal Pradesh. Methods: In this study detecting the antioxidant activity, total phenolic content, high-pressure thin layer chromatography using flavanoid analysis of different samples of saffron stigmas. The extracts were prepared by using ethanol as a solvent. Results: Safranal is present only in s5 sample. It is the main essential volatile oil responsible for the saffron characteristic such as odour. Phenolic content is varied in different market samples. The amount of phenolic compounds in the saffron extract was determined using the Folin-ciocalteau reagent. Total phenolic content is the help to detect the pure and fake saffron. The phenolic content is higher in S5. Sample S5 showed 0.737 mg/ml phenolic content. Lowest level of phenolic content in sample S3. Sample S3 showed 0.0887 mg/ml phenolic content. Sample S4 showed 0.564 mg/ml total phenolic content. Sample S1 showed 0.416 mg/ml total phenolic content and sample S2 showed 0.267 mg/ml phenolic content. Antioxidant activity is higher in sample s5. and it is different in different market samples. Sample 5 stigma posses higher antioxidant activity. Sample S5 showing 14.88% antioxidant activity in 100 mg/ml concentration, 7.26% in 80 mg/ml concentration, 2.23% in 60 mg/ml concentration, 2.21% in 40 mg/ml and 1.01% in 20 mg/ml concentration. Sample S3 showed the lower antioxidant activity in 0.1% in 60 mg/ml concentration and 0.1% in 80 mg/ml. Ascorbic acid standard showing 14.89% in 100 mg/ml concentration, 7.26% in 80 mg/ml concentration, 4.56% in 60 mg/ml concentration, and 3.1% in 40 mg/ml concentration, and 1% in 20 mg/ml concentration. Flavonoid content is different in different samples. It is present highly present in sample s1 and s5. sample s3 do not contain the Flavanoid. The quality of the samples depend on the price values. Conclusion: The authenticity of saffron is an extremely important matter for the industry and for the consumers in view of security and protection,quality assurance, active properties and last but not least, economic impact. Despite the fluctuation in prices in international markets, saffron was and still remains the most expensive spice. The genuine saffron samples possess higher price value. The fake saffron available in the market with lower price value. The quality of the saffron depends upon the price values. These observations would be of immense value in the botanical identification and standardization of the drug in crude form and would help to distinguish the drug from its other spices.

scholarly journals Karvakrol İlavesinin Zygosaccharomyces bailii ile Kontamine Edilmiş Elma Suyunda Bazı Fizikokimyasal ve Biyoaktif Özelliklerin Değişimi Üzerindeki Etkisinin İncelenmesi

2019 ◽  
Vol 7 (11) ◽  
pp. 1882 ◽  
Author(s):  
Kevser Karaman ◽  
Osman Sağdıç
Keyword(s):  
Total Phenolic Content ◽  
Apple Juice ◽  
Phenolic Content ◽  
Storage Temperature ◽  
Storage Period ◽  
Total Phenolic ◽  
High Sugar Concentration ◽  
Yeast Viability ◽  
Brix Value ◽  
And Storage

In this study, the effects of carvacrol addition which is a natural preservative to apple juice samples contaminated with Z. bailii which is an osmotolerant yeast and shows resistance against high sugar concentration, low acidity, ethanol content and pasteurization process, were investigated on some physicochemical and bioactive properties and also changes in yeast numbers during storage period. For this purpose, the response surface methodology was applied and storage time (1-41 days), storage temperature (4-20°C), sodium benzoate amount (0-0.1%) and carvacrol amount (0-750 ppm) were selected as processing variables. Significant changes in physicochemical properties were observed due to yeast viability occurred during the storage of apple juice samples. The increase in the amount of carvacrol caused a decrease in the number of yeasts about 7 log level and prevented the spoilage of fruit juices. However, the brix value of the samples without carvacrol showed a decrease of 50% as a result of yeast activity and the fruit juice could not be consumed. Total phenolic content of the sample was in the range of 136.7-645.7 mg GAE/L and the lowest total phenolic content was determined for the run 11 having no carvacrol while the highest total phenolic content was for the sample added with the highest carvacrol level. As a result of the optimization process, it was observed that the deterioration activities of Z. bailii could be prevented to a great extent by the addition of maximum amount of carvacrol.

Sign in / Sign up

Export Citation Format

Share Document