scholarly journals Effect of Kelulut Honey Nanoparticles Coating on the Changes of Respiration Rate, Ascorbic Acid, and Total Phenolic Content of Papaya (Carica papaya L.) during Cold Storage

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 432 ◽  
Author(s):  
Bernard Maringgal ◽  
Norhashila Hashim ◽  
Intan Syafinaz Mohamed Amin Tawakkal ◽  
Mahmud Tengku Muda Mohamed ◽  
Muhammad Hazwan Hamzah ◽  
...  
Keyword(s):  
Experimental Data ◽  
Ascorbic Acid ◽  
Respiration Rate ◽  
Cold Storage ◽  
Total Phenolic Content ◽  
Carica Papaya ◽  
Phenolic Content ◽  
Storage Period ◽  
Total Phenolic ◽  
And Control

This study evaluated the respiration rate of coated and uncoated (control) papayas (Carica papaya L.) with 15% of Kelulut honey (KH) nanoparticles (Nps) coating solution during cold storage at 12 ± 1 °C for 21 days. The respiration rate of the papayas significantly changed during storage, with an increase in CO2 and a decrease in O2 and C2H4, while the ascorbic acid and total phenolic content was maintained. The changes in respiration rate were rather slower for coated papayas when compared to control ones. A kinetic model was established from the experimental data to describe the changes of O2, CO2, and C2H4 production in papayas throughout the storage period. All O2, CO2, and C2H4 were experimentally retrieved from a closed system method and then represented by the Peleg model. The outcomes indicated the Peleg constant K1 and K2, which were gained from linear regression analysis and coefficients of determination (R2), seemed to fit well with the experimental data, whereby the R2 values exceeded 0.85 for both coated and control papayas. The model confirmed both the capability and predictability aspects of the respiration rate displayed by papayas coated with KH Nps throughout the cold storage period. This is supported by the differences in the stomatal aperture of coated and control papaya shown by microstructural images.

scholarly journals Investigation of the Total Phenolic Content and Antioxidant Capacity of Three Sweet Pepper Cultivars (Capsicum annuum L.) at Different Development and Maturation Stages

2020 ◽  
Author(s):  
Theodoros Papathanasiou ◽  
Nikolaos Gougoulias ◽  
Vayos G. Karayannis ◽  
Christina-Anna Kamvoukou
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ascorbic Acid Content ◽  
Sweet Pepper ◽  
Total Phenolic ◽  
Maturity Stage ◽  
Beneficial Effects ◽  
Maturation Stages

The aim of the current research was to investigate and compare the total phenolic content and antioxidant capacity of sweet pepper cultivars at different development and maturation stages, in order to optimize the beneficial effects. For that purpose, three important sweet pepper cultivars, namely Dolmy-F1, Yahoo-F1 and Florinis-NS-700, were cultivated in a greenhouse. Their total phenolic content, ascorbic acid content and antioxidant properties were assessed at different development and maturation stages. In the aforementioned cultivars, the total phenolic content ranged from 345.2 to 602.1, 404.9 to 794.5, and 795.7 to 2220.3 μg GAE g−1 FW respectively. The ascorbic acid content ranged from 236 to 957, 258 to 1157, and 410 to 1550 μg AA g−1 FW respectively. The highest antioxidant activity was noted at the red maturity stage. Particularly the cultivar Florinis NS 700 was found to possess higher total phenolic, flavonoid phenol, non-flavonoid phenol, ascorbic acid contents, and greater antioxidant capacity, compared to the other cultivars. The results of our study recommend the consumption of the sweet peppers at red maturity stage, for achieving the maximum health-beneficial effects.

Enzymatic and phytochemical stabilization of orange–strawberry–banana beverages by high hydrostatic pressure and mild heat

2016 ◽  
Vol 23 (2) ◽  
pp. 185-193 ◽  
Author(s):  
Zamantha Escobedo-Avellaneda ◽  
Izaskun Pérez-Simón ◽  
María Lavilla-Martín ◽  
Ana Baranda-González ◽  
Jorge Welti-Chanes
Keyword(s):  
Ascorbic Acid ◽  
Hydrostatic Pressure ◽  
Thermal Treatment ◽  
Polyphenol Oxidase ◽  
High Hydrostatic Pressure ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ascorbic Acid Content ◽  
Pectin Methylesterase ◽  
Total Phenolic

A new approach to the use of high hydrostatic pressure is its combination with high and intermediate temperatures applied to obtain safe foods of high quality. The effect of high hydrostatic pressure on color, residual polyphenol oxidase and pectin methylesterase activity, and total phenolic and l-ascorbic acid contents of orange–strawberry–banana beverages was evaluated. Beverages were treated at 500 and 600 MPa at 19–64 ℃ during 2–10 min. The effect of the come up time was also evaluated and results were compared with the untreated and the thermally processed (80 ℃/7 min) products. Untreated beverages had total phenolic content of 210.2±12.3 mg gallic acid/100 g and 19.1 ± 0.6 mg l-ascorbic acid/100 g. For most high hydrostatic pressure treatment conditions, total phenolic content, l-ascorbic acid, and color did not change significantly. Maximum levels of inactivation of polyphenol oxidase and pectin methylesterase were 96.2 and 48% at 600 MPa/64 ℃/10 min, while the thermal treatment led to inactivation of 99.6 and 94.1% of both enzymes, but with negative color changes. l-ascorbic acid content was slightly decreased with the thermal treatment while total phenolic content was not affected. High hydrostatic pressure treatments of beverages at 600 MPa/64 ℃/10 min are recommended to retain maximal total phenolic content and l-ascorbic acid and achieve an acceptable polyphenol oxidase inactivation level.

scholarly journals Antioxidant activity and phenolic acid content of selected vegetable broths

2017 ◽  
Vol 35 (No. 6) ◽  
pp. 469-475 ◽  
Author(s):  
Filiz Bilge Ertekin ◽  
Korkmaz Nazli ◽  
Budak Nilgun H ◽  
Seydim Atif C ◽  
Seydim Zeynep B Guzel
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Acid ◽  
Acid Content ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ascorbic Acid Content ◽  
Total Phenolic ◽  
Green Beans ◽  
Fresh Vegetables

The antioxidant activity and content of phenolic substances in vegetable broths were determined. Green beans, beetroots, courgettes, onions, parsley, carrots, cabbages, celery, broccoli, spinach, cauliflowers, and tomatoes were subjected to boiling. Fresh vegetables and vegetable broths were analysed for ascorbic acid content, total phenolic content, ORAC and TEAC values. Phenolic acids were quantified using HPLC. The ascorbic acid content of vegetables ranged from 5–109 mg/100 ml, while no ascorbic acids could be detected in vegetable broths. Total phenolic content was between 17–1729 mg GAE/l for all samples. ORAC and TEAC values of vegetable broths were between 0–3 µmol TE/ml and 0–2 µmol TE/ml, respectively. Gallic, chlorogenic, caffeic, p-coumaric, and ferulic acid were detected in both fresh vegetables and vegetable broths. The highest phenolic acid content was observed in water in which beetroots were boiled. It was found that the vegetable broths of beetroots, celery stalks, cabbages, parsley and broccoli harboured remarkable antioxidant activity.

scholarly journals Assessment of Thermosonication as Postharvest Treatment Applied on Whole Tomato Fruits: Optimization and Validation

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 649
Author(s):  
Joaquina Pinheiro ◽  
Rui Ganhão ◽  
Elsa M. Gonçalves ◽  
Cristina L.M. Silva
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Treatment Time ◽  
Power Level ◽  
Storage Period ◽  
Quality Standard ◽  
Total Phenolic ◽  
Content Increase ◽  
Color Changes ◽  
Ultrasound Frequency

Tomatoes are a popular and rich fruit due to their nutritional and bioactive composition as vitamins, antioxidants, and phenolics contributing to the promotion of consumer health. For this reason, emerging postharvest technologies need to be evaluated to achieve the maintenance of sensorial and quality-related characteristics, like color and texture, while aiding to fruit decontamination. Optimization of thermosonication as postharvest treatments on whole, mature-green tomatoes (cv. “Zinac”) to improve quality (color, texture, total phenolic content, and weight loss) was performed by response surface methodology. Temperature (32–48 °C), treatment time (13–47 min), and storage period at 10 °C (1–15 days) at constant ultrasound frequency (45 kHz; 80% power level), were the independent variables. In general, thermosonication delayed tomato color changes while achieving total phenolic content increase and good overall quality. Three optimal thermosonication conditions were selected and validated (32 °C-13 min, 35 °C-20 min and 40 °C-30 min). The most suitable thermosonication condition that promoted a longer storage while keeping a high-quality standard was at 40 °C during 30 min. This study demonstrated that thermosonication provides an effective alternative methodology to guarantee tomato quality without significant change during the expected postharvest period.

Phytochemical and antioxidant activity of Cadaba farinosa Forssk stem bark extracts

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Emmanuel M. Halilu ◽  
Abdullahi M. Abdurrahman ◽  
Sylvester N. Mathias ◽  
Chinenye J. Ugwah-Oguejiofor ◽  
Muntaka Abdulrahman ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Free Radical ◽  
Ethyl Acetate ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Stem Bark ◽  
Free Radical Scavenging ◽  
Total Phenolic

Abstract Cadaba farinosa is used in traditional medicine for treatment of cancer, diabetes, and rheumatism. The research was aimed at evaluating the phytochemical and antioxidant activity of the extracts. The powdered stem bark was extracted successively with the aid of Soxhlet extractor using n-hexane, ethyl acetate, and methanol. The resulting extracts were concentrated on rotary evaporator and the percentage yields were calculated. The phytochemical and TLC profiles of the extracts were studied. The antioxidant activity of the extracts and ascorbic acid (standard) were determined using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical assay. The total phenolic content of the extracts and tannic acid (standard) were evaluated using Folin–Ciocalteu reagent. The percentage yields of n-hexane, ethyl acetate, and methanol extracts were found to be 1.19, 1.37, and 13.93%, respectively. The phytochemical screening revealed the presence of tannins, flavonoids, saponins, cardiac glycosides, alkaloids, and triterpenoids. The TLC profiles of the extracts revealed the presence of compounds as evidenced from their R f values. The total phenolic content of ethyl acetate and methanol extracts were found to be 135 and 112 mg, respectively. The free radical scavenging activity demonstrated by the extracts was comparable to ascorbic acid. The ethyl acetate extract had higher phenolic content and demonstrated the highest free radical scavenging with IC50 31.07 mg/mL. The results of research have provided strong preliminary evidence of antioxidant activity which may be because of phenolic compounds in the extracts.

Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears

2012 ◽  
Vol 90 (3) ◽  
pp. 433-441 ◽  
Author(s):  
Nadia Djendoubi Mrad ◽  
Nourhène Boudhrioua ◽  
Nabil Kechaou ◽  
Francis Courtois ◽  
Catherine Bonazzi
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Air Drying ◽  
Drying Temperature

scholarly journals Influence of Chitosan-Based Coatings with UV Irradiation on Quality of Strawberry Fruit During Cold Storage

2019 ◽  
Vol 7 (2) ◽  
pp. 275 ◽  
Author(s):  
Erdinç Bal
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Respiration Rate ◽  
Cold Storage ◽  
Total Phenolic ◽  
Strawberry Fruit ◽  
Phenolic Contents ◽  
Total Anthocyanins ◽  
Uv C

The objective of this work was to determine the effects of UV-C and chitosan coatings, alone or in conjunction, on the quality of strawberry fruit during storage. The treated fruits were examined for weight loss, respiration rate, soluble solids content, titratable acidity, ascorbic acid contents, total anthocyanins, total phenolic contents, decay incidence and sensory analysis of strawberry fruit were investigated during cold storage 1±0.5°C and 90±5% RH for 15 days. The result showed that chitosan coating with UV-C irradiation could further reduce decay incidence of strawberry fruit, restrain increase of respiration rate and weight loss of strawberry fruit compared to other treatments. Moreover, the total anthocyanins and total phenolic contents were maintained at higher level, and the decrease of ascorbic acid was restricted during storage period. Likewise, sensory analysis results also showed the effectiveness of UV-C + chitosan treatment by retaining the quality of strawberry fruit. Control and individual UV-C treatment had similar effects on respiration rate and weight loss. The results showed that UV-C + chitosan treatment can be an effective method for enhancing the phytochemical content and delaying fruit senescence of strawberry fruit during cold storage.

scholarly journals Development of high Protein Nutrition Bar Enriched with Spirulina Plantensis for Undernourished Children

2018 ◽  
Vol 6 (3) ◽  
pp. 835-844
Author(s):  
ARVIND KUMAR ◽  
VEDSHREE MOHANTY ◽  
P. YASHASWINI
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Control Sample ◽  
Food Supplement ◽  
Proximate Analysis ◽  
High Protein ◽  
Total Phenolic ◽  
Protein Nutrition ◽  
Arachis Hypogaea L ◽  
And Control

This study aimed at incorporating Spirulina in the development of high protein nutrition bars, since protein related malnutrition amongst children is highly prevalent and needs to be addressed diligently. Spirulina, a multicellular filamentous cyanobacteria, has gained popularity as a food supplement for its high macronutrient and micronutrient contents and ease of processing. Spirulina plantensis along with Bengal gram(Cicer arietinum), groundnuts (Arachis hypogaea L.), Cornflakes (Zea mays), and other ingredients was used to make 7 variants of a novel nutrition bar and control sample (without Spirulina).The bars were evaluated for nutritional quality (proximate analysis, antioxidant ability, total phenolic content), textural parameters, colour attributes, and sensory characteristics. The protein content of the bar was found to be 167% more than the control sample. The antioxidant potential and total phenolic content of bars containing Spirulina were substantially higher than the control sample. The textural characteristics displayed by certain variants of the bar did not significantly differ (p>0.05) from the control sample, while the colour of the bar did. The Spirulina enriched bar gained acceptability in terms of sensory attributes, hence was concluded to be a potential product for undernourished children with protein deficiency.

scholarly journals Aktivitas Penstabil Oksigen Singlet dari Hasil Fraksinasi Ekstrak Metanol Daun Kayu Manis (Cinnamomum burmanii) terhadap Fotooksidasi Asam Askorbat

Jurnal MIPA ◽  
2017 ◽  
Vol 6 (2) ◽  
pp. 62
Author(s):  
Muhammad Fajrin Salim ◽  
Johnly A. Rorong ◽  
Dewa G. Katja
Keyword(s):  
Ascorbic Acid ◽  
Ethyl Acetate ◽  
Singlet Oxygen ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ethyl Acetate Fraction ◽  
Total Phenolic ◽  
Oxygen Quenching ◽  
Singlet Oxygen Quenching ◽  
X 24

Telah dilakukan penelitian tentang aktivitas penstabil oksigen singlet dari hasil fraksinasi ekstrak metanol daun kayu manis (Cinnamomum burmanii) terhadap fotooksidasi asam askorbat dengan menggunakan cahaya dan eritrosin sebagai sensitiser. Serbuk daun kayu manis diekstraksi secara maserasi dengan metanol 95 % selama 3 x 24 jam, selanjutnya ekstrak yang diperoleh difraksinasi berturut-turut dengan pelarut n-heksan, etil asetat, butanol dan air. Penentuan kandungan total fenolik diukur dengan metode Folin-Ciocalteu dan aktivitas penstabil oksigen singlet diukur dengan laju penurunan konsentrasi asam askorbat. Hasilnya menunjukkan bahwa fraksi etil asetat memiliki kandungan total fenolik tertinggi yaitu 166,888 mg/g diikuti dengan fraksi butanol, n-heksan, dan air.  Fraksi etil asetat juga memiliki aktivitas penstabil oksigen singlet yang kuat, ditunjukkan dengan laju kerusakan fotooksidatif asam askorbat yang kecil yaitu -0,75 μg.mL-1.min-1A study of singlet oxygen quenching activity has been done from the fractination result of methanol extract of cinnamon leaf (Cinnamomum burmanii) against photo-oxidation of ascorbic acid by using light and erythrosine as sensitized. The cinnamon leaf powder was extracted by macerating with 95% methanol for  3 x 24 hours, then the extracts obtained was fractionated successively with n-hexane, ethyl acetate, butanol and water solvent. The determination of total phenolic content was measured by the Folin-Ciocalteu method and the singlet oxygen quenching activity was measured by the rate of decrease in ascorbic acid concentration. The results show that the ethyl acetate fraction has the highest total phenolic content of 166,888 mg/g followed by the fraction of butanol, n-hexane, and water, respectively. The ethyl acetate fraction also has a strong singlet oxygen quenching activity, indicated by a small photo-oxidative damage rate of ascorbic acid of                  -0.75 μg.mL-1.min-1

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