scholarly journals Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 723 ◽  
Author(s):  
Leidy Indira Hinestroza-Córdoba ◽  
Stevens Duarte Serna ◽  
Lucía Seguí ◽  
Cristina Barrera ◽  
Noelia Betoret
Keyword(s):  
Antioxidant Properties ◽  
Chemical Properties ◽  
Sorption Isotherms ◽  
Biologically Active ◽  
Carotenoid Content ◽  
Active Components ◽  
Food Ingredient ◽  
Carotene Content ◽  
Air Drying ◽  
Water Interaction

The stabilization of fruit bagasse by drying and milling technology is a valuable processing technology to improve its durability and preserve its valuable biologically active components. The objective of this study was to evaluate the effect of lyophilization and air temperature (60 °C and 70 °C) in hot air-drying as well as grinding conditions (coarse or fine granulometry) on physico-chemical properties; water interaction capacity; antioxidant properties; and carotenoid content of powdered lulo bagasse. Air-drying kinetics at 60 °C and 70 °C and sorption isotherms at 20 °C were also determined. Results showed that drying conditions influence antioxidant properties and carotenoid content while granulometry slightly influenced fiber and water interaction properties. Fiber content was near 50% and carotenoid content was higher than 60 µg/g dry matter in lyophilized powder. This β-carotene content is comparable to that provided by carrot juice. Air-drying at 60 °C only reduced carotenoids content by 10%.

scholarly journals Bioactive compounds and antioxidant properties of dried apricot

2013 ◽  
pp. 193-205 ◽  
Author(s):  
Jasna Canadanovic-Brunet ◽  
Jelena Vulic ◽  
Gordana Cetkovic ◽  
Sonja Djilas ◽  
Vesna Tumbas-Saponjac
Keyword(s):  
Bioactive Compounds ◽  
Food Industry ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Natural Antioxidants ◽  
Carotenoid Content ◽  
Power Method ◽  
Food Ingredient ◽  
Free Radical Scavenging Activities

Dried apricot was extracted using two different solvents: 80% ethanol and hexane. The contents of total phenolics, flavonoids and anthocyanins were determined in ethanol apricot extract (EAE), while the carotenoid content was determined in hexane apricot extracts (HAE) by spectrophotometric method. The detected amounts of bioactive compounds in dried apricot were: phenolics 498.13 ? 12.04 mg GAE/100g DA, flavonoids 218.45 ? 14.14 mg R/100g DA and anthocyanins 3.08 ? 0.40 mg CGE/100g DA. In dried apricot the ?-carotene was present in the amount of 0.56 ? 0.03 mg/100g DA. Some individual phenolic compounds in EAE were determined by HPLC analysis and the most dominant compound was gallic acid (35.02 ? 1.65 mg/100g DA). Free radical scavenging activities of EAE and HAE were tested spectrophotometrically using stable DPPH radicals and reducing power method. The EC50 value for EAE was 2.05 ? 0.06 mg/ml and for HAE was 6.28 ? 0.01 mg/ml. The RP0.5 values determined by reducing power method were 6.11 ? 0.01 mg/ml for EAE and 62.04 ? 0.03 mg/ml for HAE. The results indicate that dried apricot can be a valuable source of natural antioxidants and can be used as a functional food ingredient in the food industry.

scholarly journals POTENSI SENYAWA BIOAKTIF MESOCARP BUAH LONTAR (Borassus fl abeliffer L.) SEBAGAI SUMBER ANTIOKSIDAN ALAMI (Potency of Mesocarp Bioactive Compounds in Lontar Fruit (Borassus fl abeliffer L.) as A Source of Natural Antioxidant)

2014 ◽  
Vol 34 (03) ◽  
pp. 277 ◽  
Author(s):  
Eny Idayati ◽  
Suparmo Suparmo ◽  
Purnama Darmadji
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Chemical Properties ◽  
Natural Antioxidants ◽  
Chromatography Method ◽  
Carotene Content ◽  
Palm Fruit ◽  
Dpph Method ◽  
Total Fat ◽  
Physical And Chemical

This study was aimed to characterize the physical and chemical properties of borassus palm fruit mesocarp, to determine the best type of solvent to extract bioactive compounds by maceration method, and to evaluate the antioxidant properties of bioactive compounds using DPPH (1,1-difenil-2-pikrilhidrazil) method. Carotenoid was separated based on TLC(thin layer chromatography) method, which produced spots. To confi rm the results, the spots were scanned using UV-vis spectrofotometry. The results showed that the water content of borassus fruit mesocarp was 77.31%, while total fat, ash content, and tannin were 0.11%, 1.43%, 0.08%, respectively. Total Carotenoid was 8324.6 µg/100g with β carotene content was 6217.48 microgram/100g. The best solvent used in extracting the bioactive compounds was ethanol and acetone with (1:1) ratio. The highest yield was 4.3% and bioactive compounds in palm fruit mesocarpextracts as antioxidants was about 87% as carried out by DPPH method, so it could become a potential antioxidant. TLC Identifi cation produced two spots. One spot was identifi ed as carotenoids from xanthophyll group and the other one was β-carotene.Keywords: Natural antioxidants, borassus palm fruit mesocarp, bioactive compounds ABSTRAKPenelitian ini bertujuan untuk karakterisasi senyawa bioaktif dalam mesocarp buah lontar berdasarkan sifat fisik dan kimia, mengetahui jenis pelarut terbaik untuk mengekstrak senyawa bioaktif dengan metode maserasi, serta mengevaluasi sifat antioksidan senyawa bioaktif mesocarp dengan metode DPPH (1,1-difenil-2-pikrilhidrazil). Dasarpemisahan karotenoid dengan metoda KLT (kromatografi  lapis tipis) pada ekstrak lalu dikuatkan dengan hasil scanning menggunakan spektrofotometer UV-Vis. Hasil penelitian menunjukkan bahwa mesocarp buah lontar mengandung kadar air 77,31%; total lemak 0,11%, kadar abu 1,43%; tanin 0,08%; total karotenoid 8324,6 µg/100g dengan kandungan senyawa  karoten 6217,48 µg/100g. Perlakuan pelarut terbaik untuk proses ekstraksi senyawa bioaktif adalah etanol dan aseton dengan rasio (1:1). Hasil rendemen tertinggi yaitu 4,3% dan potensi senyawa bioaktif dalam ekstrak mesocarp buah lontar sebagai antioksidan dengan metode DPPH yaitu sekitar 87%, sehingga berpotensi sebagai salahsatu senyawa antioksidan. Identifi kasi dengan metode KLT yang menghasilkan 2 noda yaitu noda 1 diduga karotenoid dari golongan xantofi l dan noda 2 yatu  karoten.Kata kunci: Antioksidan alami, mesocarp lontar, senyawa bioaktif

scholarly journals Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Lihui Zhang ◽  
Yu Qiao ◽  
Chao Wang ◽  
Li Liao ◽  
Lu Liu ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Antioxidant Properties ◽  
Bound Water ◽  
Principal Component ◽  
Vacuum Drying ◽  
Active Components ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Hot Air

In this study, freeze vacuum drying (FVD), hot air drying (AD), and FVD combined with AD (FVD-AD) were used to dry kiwifruits. Dried products were analyzed comprehensively on their sensory quality, active components, moisture mobility, odors, and microstructure. Results showed that the FVD-AD saved time by 38.22% compared with FVD while maintaining an acceptable product quality. The antioxidant properties of FVD-AD were lower than those of FVD but significantly higher than those of AD. Moreover, compared with FVD products, FVD-AD products were moderately hard (5252.71 ± 33.53 g) and improved in color, bound water, and microstructure. Additionally, FVD-AD consumed lesser drying time and energy than FD. According to cluster analysis, the odors of FVD-AD products were similar to those of the fresh ones. Principal component analysis of physicochemical and drying cost indicated that FVD-AD was a promising processing technique for functional kiwifruit snacks.

scholarly journals A Review of Isolation, Chemical Properties, and Bioactivities of Polysaccharides from Bletilla striata

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Xiaolong Ji ◽  
Mingsong Yin ◽  
Hui Nie ◽  
Yanqi Liu
Keyword(s):  
Structural Characterization ◽  
Functional Foods ◽  
Biological Activities ◽  
Chemical Properties ◽  
Biologically Active ◽  
Active Components ◽  
Bletilla Striata ◽  
Extraction Separation ◽  
Hemostatic Effects

Recently, polysaccharides from Bletilla striata, a member of the orchidaceous family, aroused the wide interest of people, especially their isolation, chemical properties, and bioactivities. It is reported that these polysaccharides are the most important biologically active components of B. striata, exhibiting various biological activities, such as immunomodulatory, antioxidant, antifibrotic, and hemostatic effects. This review appraised the available literatures which described different aspects of B. striata polysaccharides, including the extraction, separation, purification, structural characterization, and biological activities. We expect to lay the foundation for further investigation of the application of B. striata polysaccharides in the field of functional foods and biomedicine.

scholarly journals Stability of Carotene and Phenols of Sea Buckthorn (Hippophae rhamnoides L.) Juice with Pomace during Storage

2020 ◽  
Author(s):  
Chagnaadorj Rentsendavaa ◽  
Dóra Székély ◽  
Diána Furulyás ◽  
György Végvári ◽  
Faraja Gonelimali ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Sea Buckthorn ◽  
Biologically Active ◽  
Hippophae Rhamnoides ◽  
Food Ingredient ◽  
Carotene Content ◽  
Total Period ◽  
Hippophaë Rhamnoides ◽  
Hippophae Rhamnoïdes L ◽  
Β Carotene

Sea Buckthorn (SB) juice is rich in biologically active compounds. It has considerable health benefits; thus, it can serve as functional food ingredient. The aim of this study was to determine and compare the total content of polyphenols, antioxidant capacity (FRAP), soluble solid content, pH value, β-carotene content and colour parameters (L*, a*, b*) in berry juice of cultivar 'Leikora' Sea Buckthorn (SB) (Hippophae rhamnoides L.). The treatment was made as control sample of Sea Buckthorn juice (C), and Sea Buckthorn juice with 0.5 % (P0.5); 1 % (P1); 2 % (P2) dried pomace of Sea Buckthorn. The samples were stored at room temperature for physicochemical analysis at interval of 2 months for a total period of 14 months.According to our results, the β-carotene (C to P2 was 3.71, 4.82, 5.49 and 6.52 mg 100mL−1) as well as the antioxidant capacity of the samples increased with the growth of the pomace content. During storage, degradation occurred in the polyphenol content and antioxidant capacity, but the β-carotene content increased. The increase of the β-carotene content was 94.6 % (C) and 32.7 % (P0.5). The smaller reduction in antioxidant compounds was the higher the sample of pomace content is. The FRAP and total polyphenol values measured during storage confirm that the pomace has antioxidant effect. There is a close correlation between the two parameters, including a positive correlation (r = 0.8614), which indicates that a significant part of the antioxidant capacity of buckthorn is due to the presence of different polyphenols.

scholarly journals Effects of Pre-Treatments and Air Drying Temperatures on Colour and Antioxidant Properties of Gac Fruit Powder

2011 ◽  
Vol 7 (3) ◽  
Author(s):  
Tuyen C Kha ◽  
Minh H Nguyen ◽  
Paul D Roach
Keyword(s):  
Antioxidant Properties ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Air Drying ◽  
Total Carotenoid Content ◽  
Total Antioxidant ◽  
Yellow Orange ◽  
Hue Angle ◽  
Fruit Powder ◽  
Sigmoid Shape

Gac fruit contains extraordinarily high levels of carotenoids that are well-known as strong antioxidants with an attractive yellow-orange-red colour. The aim of this study was to investigate the effects of different pre-treatments and air drying temperatures on colour characteristics, total carotenoid content (TCC) and total antioxidant activity (TAA) of resultant Gac fruit powder. Results showed that pre-soaking in solutions of ascorbic acid or bisulfite prior to air drying at low temperature of 40°C was effective in preserving TCC and TAA. Loss of TCC and TAA increased as drying temperatures increased (50, 60, 70, and 80°C). Moreover, the colour characteristics of Gac powder, such as chroma and hue angle, were not significantly affected by pre-treatments and air drying temperatures. The sorption isotherm curve of Gac aril powder has sigmoid shape.

scholarly journals Effects of maltodextrin concentration and inlet temperature on the physicochemical properties of spray-dried kuini powder

2020 ◽  
pp. 117-131
Author(s):  
Yu Von Germaine Chng ◽  
Lee Sin Chang ◽  
Liew Phing Pui
Keyword(s):  
Spray Drying ◽  
Water Activity ◽  
Water Solubility ◽  
Antioxidant Properties ◽  
High Water ◽  
Inlet Temperature ◽  
Food Ingredient ◽  
Carotene Content ◽  
Lower Viscosity ◽  
Spray Dried

Kuini (Mangifera odorata) is known for its intense flavour, attractive colour, rich fibre content and antioxidant properties. However, its short shelf life (bruise within a week) limits the availability of this fruit. Hence, spray drying was proposed to transform this fruit into powder to increase its application. The maltodextrin concentration of 5–20% (w/w) and inlet temperatures of 140–180°C were applied to produce kuini powders. The effect of maltodextrin concentrations at constant inlet temperature (160°C) showed that a higher amount of maltodextrin (20% w/w) produced powder with a low water activity (0.16 ± 0.01 Aw), moisture content (2.16 ± 0.60%) and hygroscopicity (20.45 ± 0.60 g/100g) but the orange colour of the powder turned pale. The kuini powder was further spray dried at different inlet temperatures at constant optimal maltodextrin concentration (20% w/w). The kuini powder that was spray dried at 160°C had the optimal properties: low water activity (0.17 ± 0.01 Aw) and hygroscopicity (22.12 ± 0.09 g/100g) with high water solubility index, WSI (79.90 ± 1.85%) and wettability (279 ± 8 s), indicating the powder can be applied as a food ingredient with high solubility. The optimal spray-drying condition for the production of kuini powder was 20% (w/w) maltodextrin concentration at 160°C inlet temperature to have the highest yield of 43.08 ± 2.77%. Eventhough the reconstituted kuini powder had lower viscosity, colour and β-carotene content than kuini juice, this study showed the feasibility of production of kuini powder using spray drying operation which may broaden its application in the food industry.

scholarly journals Thermal fields of the Ebeko volcano (Paramushir Island, Kuril Islands) and their recreational and tourist potential

2020 ◽  
Vol 4 (4) ◽  
pp. 514-525
Author(s):  
R.V. Zharkov ◽  
Keyword(s):  
Chemical Properties ◽  
Thermal Spring ◽  
Kuril Islands ◽  
Biologically Active ◽  
Thermal Waters ◽  
Active Components ◽  
The North ◽  
Treatment And Prevention ◽  
Mineralized Water ◽  
Wide Range

The paper provides with the research results of physicochemical and balneological properties of thermal waters and hydrothermal mud of the Ebeko volcano (Paramushir Island, Kuril Islands). To assess recreational and tourist potential, we sample the most intensive thermal waters outputs. Ultra-acidic spring no. 1 of the Verkhne-Yuryeva group has a temperature of 88 °C, its mineralized (M – 13 g/l) chloride-sulfate waters contain biologically active elements in elevated concentrations (Si, B, Br, Fe2 +). Thermal waters of the Verkhne-Yuryeva springs can be roughly attributed to the Gaisky type of the acid water group and recommended for external use in the treatment and prevention of a wide range of diseases. Given the complexity of the route to the springs, the real development of this territory is considered not as a balneotherapy complex, but as an object of recreational and tourist activities. A similar situation is with an ultra-acidic sulfate thermal spring in the North-Eastern solfataric field. In addition to hydrotherms, it contains thin deposits of hydrothermal mud , which is almost impossible to use as a therapeutic due to its insufficiently good physical indicators and relatively small volume. The most promising deep hydrotherms for recreation and balneotherapy are opened by a well P-2 in the area of Severo-Kurilsk. In 2014, the hydrotherms temperature was 82 °C, mineralized water (M – 8.6 g/l) chloride-hydrocarbonate sodium, slightly alkaline (pH 7.6), with an elevated content of biologically active components (Si, B, Br). According to the physical and chemical properties, the thermal waters of well P-2 can be tentatively attributed to the Lazarevsky hydrochemical type of therapeutic drinking water of chloride-hydrocarbonate sodium group, and as an external (balneological) use, they are tentatively close to the Kuldur type of siliceous thermal waters of various ion composition.

scholarly journals Total polyphenol content and antioxidant capacity of allium plants and their correlation with antibacterial and antifungal activity

2021 ◽  
pp. 85-97
Author(s):  
S. S. Satorov ◽  
F. D. Mirzoeva
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Biologically Active ◽  
Diffusion Method ◽  
Active Components ◽  
Total Polyphenols ◽  
Disk Diffusion Method ◽  
Ethanol Extracts ◽  
Antibacterial And Antifungal

Aim. To determine the total polyphenols and antioxidant capacity and their correlation with antimicrobial and fungicidal properties in some species of the genus Allium growing in Tajikistan.Materials and methods. The objects of the study were 15 kinds of the Amaryllidaceae family. Antibacterial onions were studied by the disk diffusion method against 4 types of microorganisms (test strains) and 1 type of yeast fungus. In the presence of total polyphenols, the content in μg of Gallic acid (GA) per ml of plant extract was measured. To determine the antioxidant activity, a solution of ABTS K2S2O8 was used. Trolox was used as a standard.Results. The maximum content of total polyphenols is characterized by ethanol extracts of A. Carolinianum, A. altaicum, A. elatum, A. oschaninii, A. ramosum, A. hymenorhisum. At the same time, their lowest amount was found in the bulbs of A. longicuspis. A. shoenoprasum, which is statistically significantly lower than in all the above-listed species of this plant group. The extracts from the stems of A. carolinianum, A. elatum, and A. pamiricum had the highest antioxidant effect. There is a direct weak correlation between biologically active components with antimicrobial and fungicidal activity in A. oshaninii and A. suworowii, depending on the altitude gradient.Conclusions. The results allow suggesting that the above-ground and underground parts of some wild-growing endemic species of the genus Allium have different degrees of antioxidant activity due to total polyphenols. The content of total polyphenols and the antioxidant capacity of extracts obtained from various plants in different in large ranges. In some cases, there are direct correlations between the content of polyphenols, antioxidant properties, antimicrobial and fungal properties.

scholarly journals Biopolimeric Nano Structural Compositions Based on Caramelized Honey

2019 ◽  
Vol 20 (4) ◽  
pp. 445-452
Author(s):  
S.А. Кurta ◽  
О.М. Khatsevich ◽  
М.R. Tsap ◽  
D. Ondrušová ◽  
T.M. Gromovy ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Biochemical Properties ◽  
Biologically Active ◽  
Chewing Gum ◽  
Periodontal Tissue ◽  
Active Components ◽  
Biochemical Activity ◽  
Prevention And Treatment ◽  
Before And After ◽  
The Difference

The article deals with chemical properties of honey as well as wax and beeglue before and after the process of caramelization. The research has been done to study chemical reactions of caramelization of honey and other bee products; the biochemical properties of the obtained substances have been investigated as well. It has been revealed that biological activity of the compound after thermochemical heating of honey in the presence of special catalysts was discovered. Infrared spectra, moisture, viscosity, size and distribution of nanoparticles, elemental composition, oxymethylfurfural content, diastase number  of caramelized honey have been investigated. The difference between the sizes of nanoparticles of raw and caramelized honey has been revealed, namely caramelized honey (1.5-2.0 times) of smaller size encourages their biochemical activity. On the basis of the results obtained from caramelized honey, wax and beeglue as well as their properties, the chewing gum with biologically active components for the prevention and treatment of periodontal tissue diseases (gingivitis, periodontitis and periodontal disease) was invented. Clinical studies on chewing gum with honey, wax, and beeglue have confirmed that it provides health benefits among 72 % of patients.

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