The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt

There is an increasing interest in applying fruit-processing wastes as functional food ingredients. Hazelnut skin, an interesting and innovative ingredient has recently been evaluated as one of the richest edible sources of polyphenolic compounds. This study aimed to evaluate the use of hazelnut skin as a functional additive in yogurt and to determine the effect of various percentages (2%, 3%, and 4%) of hazelnut skin on the physicochemical, microbiological, rheological, biochemical, and sensorial properties of yogurt. The results showed that the addition of hazelnut skin significantly increased total solids from 16.5% to 17.7% and fat content from 3.45% to 4.60% and decreased titratable acidity by up to 36%. The enrichment with hazelnut skin also improved the viability of yogurt bacteria, water holding capacity (WHC), and antioxidant activity of yogurts. Better results for WHC and antioxidant values were found in yogurt enriched with 4% hazelnut skin. Total phenolic content and Fe2+ chelating activity of yogurts increased with the increasing hazelnut skin ratio. However, yogurts with hazelnut skin had low instrumental texture parameters and apparent viscosity values. On the other hand, acceptable sensorial properties similar to control yogurts increase the consumption potential of yogurts enriched with hazelnut skin.

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Erzincan Geleneksel Dut Pekmezinin Bazı Fiziksel, Kimyasal ve Antioksidan Özelliklerinin Belirlenmesi

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v9i1.181-190.3802 ◽

2021 ◽

Vol 9 (1) ◽

pp. 181-190

Author(s):

Mehmet Ali Salık ◽

Ayla Arslaner ◽

Songül Çakmakçı

Keyword(s):

Antioxidant Activity ◽

Dry Matter ◽

Titratable Acidity ◽

B Value ◽

Water Soluble ◽

Total Phenolic ◽

Nutritional Values ◽

Quality Properties ◽

Hydroxymethyl Furfural ◽

A Value

In this study, it was aimed to determine some quality properties of Erzincan mulberry pekmez (molasses) produced with traditional method. For this purpose, various physicochemical properties and antioxidant activity were determined on ten mulberry molasses samples traditionally produced in 2018 and 2019. In the pekmez samples pH 4.86-5.17, titratable acidity 0.53-0.85%, total dry matter 71.91-84.07%, water soluble dry matter 70.60-83.80%, total ash 1.44-3.47%, protein 1.47-3.19%, water activity 0.59-0.75, 5-hydroxymethyl furfural (HMF) 5.70-72.62 mg/kg, total sugar 64.04-71.40%, invert sugar 40.46-56.15%, sucrose 7.76-26.59%, calorie 262.01-294.54 kcal/100 g, viscosity 745-15275 cP, L* value 19.19-32.64, a* value 5.68-17.53, b* value 2.46-9.01, H° value 15.78-52.10 and C* value were detected in the range of 8.74-19.72. Total phenolic content (TFM), 1,1diphenyl-2picyrlhydrazyl (DPPH) antioxidant activity and % inhibition values were found to be in the range of 3.92-10.05 mg GAE/g, 1.31-6.25 mg TE/g and 7.96-30.69%, respectively. According to the results, in general the pekmez samples were found to have quite high nutritional values, to be a good source of antioxidants and TPC, and the amount of HMF remained quite below the limits reported in the TS 12001 Standard (Made From Mulberry). Consequently, it was revealed that molasses which have natural, high nutritional values and health beneficial can be produced with the traditional production technique in Erzincan region. It is thought that these research results will contribute to the importance, promotion, appreciation and protection of Erzincan traditional mulberry pekmez.

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Physicochemical Characterization and Functional Potential of Phaseolus vulgaris L. and Phaseolus coccineus L. Landrace Green Beans

Agronomy ◽

10.3390/agronomy11040803 ◽

2021 ◽

Vol 11 (4) ◽

pp. 803

Author(s):

Elia Nora Aquino-Bolaños ◽

Alma Karina Garzón-García ◽

Jimena Esther Alba-Jiménez ◽

José Luis Chávez-Servia ◽

Araceli Minerva Vera-Guzmán ◽

...

Keyword(s):

Antioxidant Activity ◽

Physicochemical Characterization ◽

Titratable Acidity ◽

Soluble Solids ◽

Total Phenolic ◽

Green Beans ◽

Total Sugars ◽

Total Soluble Solids ◽

Color Parameters

The green bean is an important crop worldwide, because it is rich in protein, dietary fiber, vitamins, and minerals, as well as bioactive compounds that provide it with important functional properties; however, the composition of many landraces is still unknown. The purpose of this project was to characterize Phaselus vulgaris and coccineus L. landrace green beans on pH, titratable acidity, total soluble solids, total sugars, color parameters, total phenols, monomeric anthocyanins, and in vitro antioxidant activity (DPPH and FRAP). Regarding the content of total sugars, differences were registered between both species, as opposed to results observed in total soluble solids. Color parameters showed higher reddish tones for P. vulgaris landraces, though P. coccineus had a higher total phenolic content, especially the reddish landraces, which correlated directly to a higher antioxidant activity by DPPH and FRAP. In the protein content, the species P. vulgaris registered the highest content. These results could contribute to a greater use and even promote the genetic improvement of the outstanding pods that serve as one of the main food products in rural regions for higher benefits.

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Evaluation of fermented tea (kombucha) quality

Žemės ūkio mokslai ◽

10.6001/zemesukiomokslai.v26i4.4200 ◽

2020 ◽

Vol 26 (4) ◽

Author(s):

Vanesa Šliažaitė ◽

Aurelija Paulauskienė ◽

Aurimas Krasauskas

Keyword(s):

Antioxidant Activity ◽

Acetic Acid ◽

Sensory Evaluation ◽

Total Content ◽

Titratable Acidity ◽

Soluble Solids ◽

Total Phenolic ◽

Soluble Solids Content ◽

Fermentation Conditions ◽

Solids Content

The research was done at Aleksandras Stulginskis University (Vytautas Magnus University Agriculture Academy since 2019) in 2017–2018. The research object was kombucha beverage brewed from Camellia sinensis L. black, green, oolong, pu-erh tea and fermented for 9 and 22 days by microorganisms at different room lighting conditions. The soluble solids content, active acidity and titratable acidity were determined in teas fermented for 22 days. The total amount of phenolics compounds, antioxidant activity, yeast colonies and sensory evaluation of tea were determined in teas fermented for 9 days. The research results showed that the quality of fermented tea was dependent on the tea species, but fermentation conditions were not essential. During the fermentation the soluble solids content of tea decreased by an average of 0.60% and the content of acetic acid increased by 0.34%. The highest content of acetic acid was found on the 22nd day of fermentation in all species of teas. The active acidity (pH) of all investigated species of teas decreased significantly during the fermentation process. The total content of phenolic compunds in all species of teas during the fermentation increased from 20 to 57% regardless of fermentation conditions. The highest content of total phenolic compounds was established in teas fermented for 9 days. The antioxidant activity of teas fermented for 9 days varied depending on the fermentation conditions. For black and green teas fermented in the light the antioxidant activity decreased, for oolong and pu-erh teas fermented in the dark the antioxidant activity increased. The number of yeast colonies increased in all tea samples during the fermentation. The best taste was fixed for pu-erh tea, which scored the highest (11.4) in sensory evaluation.

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Physico-Chemical Indices, Iso-alpha-Acid, Phenolic Contents and Antioxidant Activity of Commercial Beers

Journal of Food Research ◽

10.5539/jfr.v2n4p107 ◽

2013 ◽

Vol 2 (4) ◽

pp. 107 ◽

Cited By ~ 2

Author(s):

Antonietta Baiano ◽

Carmela Terracone

Keyword(s):

Antioxidant Activity ◽

Phenolic Content ◽

Principal Component ◽

Titratable Acidity ◽

Great Variability ◽

Total Phenolic ◽

Gluten Free ◽

Phenolic Contents ◽

Physico Chemical ◽

Phenolic Concentration

<p>The effects of brewing style on physicochemical indices, iso-a-acids and antioxidant contents of commercial beers were investigated. A great variability was highlighted for all the considered parameters (sugar and alcohol contents, density, pH, titratable acidity, iso-a-acids, phenolic content, antioxidant activity). The beers having the highest iso-a-acids contents were Guinness Special Export Stout (which also showed the highest phenolic content), Chimay Pères Trappistes Triple, and Greene King IPA whereas the lowest values were detected in Cuveè De Ranke, Heineken Premium Quality Lager, and Riedenburger Brauhaus gluten free. The latter also had the lowest phenolic concentration. The antioxidant activity values strictly correlated with the total phenolic content but not with the iso-?-acid amount. The Principal Component Analysis failed in distinguishing beers based on their declared type/styles. This was a predictable result since the beer styles don’t represent a compositional classification but they are rather used to indicate commercial types.</p>

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Physico-chemical, proximate, mineral and bioactive composition of Garcinia buchananii baker fruit from Uganda and Rwanda

African Journal of Food, Agriculture, Nutrition and Development ◽

10.18697/ajfand.105.19970 ◽

2021 ◽

Vol 21 (105) ◽

pp. 18932-18949

Author(s):

F Omujal ◽

◽

JBL Okullo ◽

C Bigirimana ◽

P Isubikalu ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Dietary Fibre ◽

Titratable Acidity ◽

Fruit Weight ◽

Nutritional Composition ◽

Total Phenolic ◽

Length Width ◽

Garcinia Buchananii ◽

Physical And Chemical

Garcinia buchananii Baker (Family,Cluciaceae/Guttiferae) is an underutilized indigenous fruit tree that produces edible fruits that are used as both food and medicine in tropical Africa. This study evaluated the physical and chemical characteristics of G. buchananii fruits collected from Uganda and Rwanda. Ripe fruits were harvested during their peak seasons in Masaka and Bugesera Districts in Uganda and Rwanda, respectively. The fruits were analyzed for physical characteristics including; fruit weight, fruit size (that is length and width), number of seeds per fruit, seed weight, seed dimensions(length, width and breadth); chemical characteristics (pH and titratable acidity), proximate composition (moisture content, protein, fat, dietary fibre, carbohydrates and energy), mineral composition (K, Na, Ca, Mg, Ca, Fe, Zn, Cu), and bioactive components (total phenolic compounds, flavonoids and anthocyanins; and antioxidant activity). Data were statistically analyzed using a student T-test (p≤0.05). The results indicated that fruit weight and pulp content ranged from 6.3±1.3-9.5±2.8g and 54.1±10.6- 81.1±6.5%, respectively. Titratable acidity of the pulp ranged from 6.1±0.8 to 7.1±0.1 %. Nutritionally, dietary fibre, vitamin C, iron and zinc ranged from 20.0±0.4 -22.6±1.8 g/100g, 32.8±3.2-42.0±3.3 mg/100g, 4.8±0.2 - 6.5±0.8 mg/100g and 1.1±0.0 -2.5±0.1 mg/100g, respectively. The total phenolic compounds and antioxidant activity ranged from 996.7±50.5 - 1147.5±47.4 mg/g GAE (Garlic Acid Equivalent) and 8.0±0.2- 8.4±0.1 mg/100g AAE (Ascorbic Acid Equivalent) as IC50, respectively. There was a significant difference (p≤0.05) in the physical characteristics (weight, length, width and breadth), nutritional composition and bioactive components of the fruit samples of the two countries. Assessment of the nutrients indicated that the pulp was rich in vitamin C, iron, zinc, copper and dietary fibre. The pulp also contained phenolic compounds with antioxidant activity. The seeds had 6-24% crude oil content with palmitic, stearic, oleic and linoleic as major fatty acids. The total unsaturated fatty acids in the seed oil ranged from 58.4-59.5%. Although this finding showed significant differences (P≤0.05) in the physical and chemical of G. buchananii fruit from Uganda and Rwanda, the nutritional composition and bioactive component information has shown the potential of the fruits for processing into high-value nutraceuticals.

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Nutritional, Antioxidant and Sensory Properties of Value Added Muffins

Current Nutrition & Food Science ◽

10.2174/1874609811666180223155034 ◽

2019 ◽

Vol 15 (5) ◽

pp. 454-466

Author(s):

Shyamala B. Nagarajaiah ◽

Manasa G. Ramakrishna ◽

Jamuna Prakash

Keyword(s):

Antioxidant Activity ◽

Value Added ◽

Overweight And Obesity ◽

Sensory Properties ◽

Partial Replacement ◽

Total Phenolic ◽

Bakery Products ◽

Carotene Content ◽

Food Ingredients ◽

Proso Millet

Background: Consumption of unhealthy processed foods viz., refined wheat flour based bakery products such as biscuits, muffins, etc. is a key causative factor underlying nutrition transition giving rise to overweight and obesity. The underutilized coarse grain, proso millet (Panicum miliaceum) can find potential application in bakery products. Objective: The objective of the present study was to prepare healthy muffins by partial replacement of refined flour with Proso Millet Flour (PMF), Carrot Preserve (CP) and Beetroot Preserve (BP). Methods: Standardized methods were used to analyze the products for nutritional composition, antioxidant activity and sensory properties. Results: Results showed that the protein and dietary fiber contents of products ranged from 5.49- 5.95g and 3.60-4.15g/100g respectively. Total phenolic content was high in aqueous extract of muffin with PMF+BP i.e. 125±1.41mg tannic acid equivalent/100g. β-carotene content was high in muffin with PMF+CP (155±3.5µg/100g). Antioxidant activity determined by four methods showed that products with PMF+CP and PMF+BP had higher activity compared to control samples. The sensory quality of muffin was unaffected by the incorporation PMF, having scores equal to control muffins. Conclusion: To conclude PMF, CP and BP can be used as functional food ingredients in bakery products to improve the nutritional quality without affecting sensorial palatability.

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Physical and chemical characterization and quantification of bioactive compounds in berries and berry jams

Semina Ciências Agrárias ◽

10.5433/1679-0359.2017v38n4p1853 ◽

2017 ◽

Vol 38 (4) ◽

pp. 1853 ◽

Cited By ~ 2

Author(s):

Lorena Mendes Rodrigues ◽

Diene France de Souza ◽

Elisângela Aparecida da Silva ◽

Thais Odete de Oliveira ◽

Juliana Pinto de Lima

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Phenolic Compounds ◽

Bioactive Compounds ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Significant Loss ◽

The Body ◽

Soluble Solids ◽

Total Phenolic

Brazil is the third largest producer of fresh fruits in the world. Among fruits, berries such as strawberry, blueberry and blackberry can be highlighted for the benefits they provide to the body, owing to their presence of bioactive compound content. The phenolic compounds, especially anthocyanins and ascorbic acid, are examples of bioactive compounds that mainly function in the body as antioxidants. However, the processing steps that lead to the generation of derivatives from these fruits, are damaging to these compounds, often leading to their loss. Thus, the aim of this study was to physically and chemically characterize fresh berries (strawberry, blueberry and blackberry) and their jams, and also to quantify and to evaluate the antioxidant activity of bioactive compounds in berries and their jams. The following parameters were analyzed: moisture, ash, pH, titratable acidity, soluble solids, and color. The levels of total phenolic compounds, total anthocyanins, ascorbic acid content and antioxidant activity were measured. We concluded that there were significant differences in the chemical composition of berries and jams. There was also a significant loss of bioactive compounds due to processing, nevertheless these jams remain good sources of bioactive compounds, and are still considered important to promote some favorable health effects.

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Agronomic performance of the Maciel peach with different rootstocks

Semina Ciências Agrárias ◽

10.5433/1679-0359.2017v38n3p1217 ◽

2017 ◽

Vol 38 (3) ◽

pp. 1217 ◽

Cited By ~ 2

Author(s):

Caroline Farias Barreto ◽

Marines Batalha Moreno Kirinus ◽

Pricila Santos da Silva ◽

Carina Radmann Schiavon ◽

Cesar Valmor Rombaldi ◽

...

Keyword(s):

Antioxidant Activity ◽

Prunus Persica ◽

Titratable Acidity ◽

Soluble Solids ◽

Total Phenolic ◽

Agronomic Performance ◽

Total Carotenoids ◽

Trunk Diameter ◽

Flesh Firmness ◽

Canopy Volume

The rootstock influences the agronomic performance of fruit plants. In Prunus persica (peach), particularly those varieties produced in Brazil, this relationship is not well understood. We, therefore, set out to evaluate the performance of the peach cultivar Maciel with eight rootstocks, Aldrighi, Capdeboscq, Flordaguard, Nemaguard, Okinawa, Umezeiro, Tsukuba, and Seleção Viamão, planted in 2006 and evaluated in the 2014/2015 and 2015/2016 seasons. Phenology of flowering, trunk diameter, canopy volume, fruit number, and yield were evaluated in the field. For the fruit, we evaluated the mass, diameter, color, flesh firmness, soluble solids concentration, titratable acidity, concentration of total phenolic compounds, carotenoids, and antioxidant activity. Plants from the Aldrighi and Nemaguard rootstocks flowered earlier than plants from the other rootstocks in 2014, and in 2015, flowering was variable in all rootstocks. The cultivar Maciel on Umezeiro had low vigor, trunk diameter, and canopy volume. On Aldrighi, Capdeboscq, Flordaguard, Nemaguard, and Tsukuba this cultivar showed good production rates. The fruit color, flesh firmness, concentration of soluble solids, total phenolics, antioxidant activity, and total carotenoids were influenced by rootstock and harvest.

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Freeze Dried Acerola (Malpighia emarginata) Pulp and Pomace: Physicochemical Attributes, Phytochemical Content and Stability during Storage

Journal of Food Industry ◽

10.5296/jfi.v1i1.11795 ◽

2017 ◽

Vol 1 (1) ◽

pp. 17 ◽

Cited By ~ 4

Author(s):

Francisca Pereira De Moraes ◽

Aline Cardoso Gonçalves ◽

Thaís Bezerra Veríssimo Miguel ◽

Kátia Cristina Borges ◽

Roberta T P Correia

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Gum Arabic ◽

Total Phenolic ◽

Food Ingredients ◽

Phytochemical Content ◽

Freeze Dried ◽

Malpighia Emarginata ◽

Bioactive Content ◽

Monomeric Anthocyanins

In this study, acerola pulp and acerola pomace were freeze dried with and without gum Arabic (GA) and analyzed in regard to their physicochemical attributes, bioactive content, and phytochemical stability (total phenolic content, ascorbic acid, total monomeric anthocyanins and antioxidant activity), during storage at 4 oC and 25 oC. The freeze dried products were highly porous and had low water activity (0.273 to 0.300). Freeze dried acerola pulp with GA were the most soluble samples (64.1% to 73.7 %). The addition of GA to freeze dried acerola pomace increased samples hygroscopicity from 4.5% to 11.1%. High ascorbic acid retention in freeze dried acerola pulp was observed for all samples (65.2 % at 25 °C and 88.9% at 4 °C). It was observed that freeze dried acerola pomace showed increased antioxidant activity during storage (101.9% at 4 °C and 135.9% at 25 °C). Our results demonstrate the potential of freeze dried acerola pulp and pomace as novel food ingredients with concentrated phytochemical content and desirable physicochemical attributes.

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Variability of bioactive properties and antioxidant activity in commercially grown cherry tomato (Solanum lycopersicum var. cerasiforme) cultivars grown in India

Acta Alimentaria ◽

10.1556/066.2019.0006 ◽

2020 ◽

Vol 49 (1) ◽

pp. 13-22

Author(s):

P.K. Kannaujia ◽

N. Patel ◽

R. Asrey ◽

M.K. Mahawar ◽

V.S. Meena ◽

...

Keyword(s):

Antioxidant Activity ◽

Titratable Acidity ◽

Hierarchical Cluster ◽

Total Phenolic ◽

Cherry Tomato ◽

Technological Parameters ◽

Bioactive Properties ◽

Functional Quality ◽

Total Antioxidant ◽

Tomato Cultivars

In this study, six commercial cherry tomato cultivars were analysed for variations in biochemical and technological parameters. Significant differences were observed among cultivars with respect to their technological and functional quality attributes. About 2.48-fold variation in titratable acidity, 2.47-fold variation in total phenolics, 4.13-fold variation in total carotenoid and 7.68-fold variation in lycopene contents were recorded. The total antioxidant activity and respiration rate were also found to vary about 1.85-fold and 1.48-fold, respectively. The highest antioxidant activity and total phenolic content were found in the Cherry tomato hybrid no.1 followed by Pusa cherry tomato-1. Hierarchical cluster analysis revealed that Cherry tomato hybrid no. 1, Pusa cherry tomato-1, and Nagmoti cultivars were abundantly rich in phytochemical and bioactive compounds.

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