Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno-Functional and Antioxidant Properties

The goals of this research were determined the proximate composition, physico-chemical, techno-functional properties, the polyphenolic profile, the organic acids and sugar content and the antioxidant capacities of flours obtained from almonds skins var. comuna (ASFC) and var. fritz (ASFF) coproducts produced in Turrón industry. The chemical composition and physico-chemical properties (pH, water activity and color) were determined. The water holding, oil holding and swelling capacities were also determined, as well as the polyphenolic profile. For the antioxidant capacity, four different assays were used namely: 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay (DPPH•); Ferrous ions chelating activity (FIC); Ferric reducing antioxidant power (FRAP) and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assay (ABTS•+). The flours obtained from ASFC and ASFF had a high content of dietary fiber (70.50 and 69.83 g/100 g, respectively). The polyphenolic profile, determined by High Performance Liquid Chromatography, identified 21 and 19 polyphenolic compounds in both ASFC and ASFF, being epicatechin and catechin the most abundant compounds. In reference to the antioxidant capacity regards, with all methods assayed except FRAP, ASFC had higher antioxidant activity than ASFF. These coproducts show good technological and antioxidant properties, which makes them a good alternative for its use in the development of new foods.

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THE CHARACTERISTICS AND ANTIOXIDANT ACTIVITIES OF CHABA MAPLE (HIBISCUS ACETOSELLA) HOMEMADE JAM

International Journal of Applied Pharmaceutics ◽

10.22159/ijap.2019.v11s5.t0048 ◽

2019 ◽

pp. 52-55

Author(s):

SURADWADEE THUNGMUNGMEE ◽

NAKUNTWALAI WISIDSRI ◽

WARACHATE KHOBJAI ◽

THISAKORN DUMRONGPHUTTIDECHA ◽

KHEMJIRA JAMKOM ◽

...

Keyword(s):

High Performance ◽

Antioxidant Activities ◽

Sugar Content ◽

Radical Scavenging ◽

Chemical Properties ◽

Chemical Characteristics ◽

Dpph Radical ◽

Antioxidant Power ◽

Radical Scavenging Ability ◽

Dpph Radical Scavenging

Objective: This study aimed to characterize physicochemical and chemical characteristics of Chaba maple (Hibiscus acetosella) homemade jam (CHJ)and determine its autoxidation ability.Methods: The physicochemical and chemical characteristics of CHJ were investigated. The color, viscosity, and pH were observed as physicochemicaldata while chemical properties were obtained from sugar content and total polyphenol content (TPC), determined using high-performance liquidchromatography refractometer and Folin–Ciocalteu assay, respectively. The antioxidant activities of CHJ were identified using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, ferric reducing antioxidant power (FRAP), and nitric oxide (NO) radical scavenging ability methods.Results: The color and viscosity of CHJ were purple-red and 34,483.33±152.75 cP, respectively. The pH was at 3.78. The total sugar was not detectedin CHJ. The TPC of CHJ showed the highest (47.18±1.80 mg gallic acid equivalent [GAE]/g of jam) followed by Streamline (SL) (23.66±0.32 mgGAE/g of jam), Doikham (DK) (21.99±0.50 mg GAE/g of jam), and Best food (BF) (9.75±0.38 mg GAE/g of jam), respectively. Antioxidant activitiesof CHJ with %1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging of 100.00±1.39% and FRAP value of 1690.70±8.26 uM. Both of activitiesexhibited the highest activity and significantly different when compared with other jams. The %NO scavenging activity of CHJ and SL was 72.43±1.93%and 73.82±1.66%, respectively, which higher than DK and BF.Conclusion: This study shows good in both physicochemical and chemical characteristics of CHJ. The CHJ presents the highest TPC as well asantioxidant activities. Thus, a homemade jam of Chaba maple may be considered as a good source of antioxidants and functional foods.

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Curcumin-Functionalized Gelatin Films: Antioxidant Materials with Modulated Physico-Chemical Properties

Polymers ◽

10.3390/polym13111824 ◽

2021 ◽

Vol 13 (11) ◽

pp. 1824

Author(s):

Katia Rubini ◽

Elisa Boanini ◽

Silvia Parmeggiani ◽

Adriana Bigi

Keyword(s):

Water Solubility ◽

Radical Scavenging Activity ◽

Antioxidant Properties ◽

Crosslinking Agent ◽

Radical Scavenging ◽

Chemical Properties ◽

Mechanical Tests ◽

Scanning Calorimetry ◽

Gelatin Films ◽

Physico Chemical

In this paper we used curcumin as a functionalizing agent of gelatin films with the aim to get antioxidant materials with modulated physico-chemical properties. To this aim, we prepared gelatin films at different contents of curcumin up to about 1.2 wt%. The as-prepared films, as well as glutaraldehyde crosslinked films, were submitted to several tests: swelling, water solubility, differential scanning calorimetry, X-ray diffraction, mechanical tests and curcumin release. The radical scavenging activity of the as-prepared films is similar to that of free curcumin, indicating remarkable antioxidant properties. All the other tested properties vary as a function of curcumin content and/or the presence of the crosslinking agent. In particular, the films exhibit sustained curcumin release in different solvents. Thanks to its biocompatibility, biodegradability and lack of antigenicity, gelatin uses span from food processing to packaging and biomaterials. It follows that the modulated properties exhibited by the functionalized materials developed in this work can be usefully employed in different application fields.

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Fig (Ficus carica) Liquid Co-Products as New Potential Functional Ingredient: Physico-Chemical and In Vitro Antioxidant Properties

Natural Product Communications ◽

10.1177/1934578x1501000721 ◽

2015 ◽

Vol 10 (7) ◽

pp. 1934578X1501000

Author(s):

Manuel Viuda-Martos ◽

Esther Sendra ◽

Estrella Sayas ◽

José A. Pérez-Alvarez ◽

Juana Fernández-López

Keyword(s):

Antioxidant Activity ◽

Organic Acids ◽

Sugar Content ◽

Antioxidant Properties ◽

Total Phenolic ◽

Total Anthocyanin ◽

Physico Chemical ◽

Food Matrices ◽

Polyphenolic Profile

The aims of this study were to determine (i) the physico-chemical characteristics, (ii) the phenolic, flavonoid and anthocyanins profile, (iii) the organic acids and sugar content, and (iv) the antioxidant properties of the liquid co-product generated by the figs (FLC) processing industry in order to set standards for its applications as a potential ingredient of food products. The liquid co-products obtained from the peel and pulp of two fig varieties (colar and cuello de dama) were used. The polyphenolic profile and the organic acids and sugar were determined by HPLC. For the antioxidant activity, four different test systems were used (DPPH, FRAP, TBARS and FIC). The total phenolic, total flavonoid and total anthocyanin contents were also determined. The FLC from peel presented higher total phenolic, flavonoid and anthocyanin contents than FLC from pulp. The FLC obtained from peel and pulp had a high content of sugars, mainly glucose and fructose. As regards antioxidant activity, at all concentrations and with all methods, FLC obtained from peel presented higher antioxidant activity than the pulp FLC. FLC obtained from the peel and pulp could be an alternative for use as a natural preservative in food matrices due to its broad antioxidant activity.

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Antioxidant properties of fruits of raspberry and blackberry grown in central Europe

Open Chemistry ◽

10.1515/chem-2015-0143 ◽

2015 ◽

Vol 13 (1) ◽

Cited By ~ 10

Author(s):

Anna Kostecka-Gugała ◽

Iwona Ledwożyw-Smoleń ◽

Joanna Augustynowicz ◽

Gabriela Wyżgolik ◽

Michał Kruczek ◽

...

Keyword(s):

Antioxidant Capacity ◽

Central Europe ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Rubus Idaeus ◽

Total Phenolic ◽

Anthocyanin Content ◽

Red Raspberry ◽

Antioxidant Power ◽

Berry Fruits

AbstractFruits of several, mainly Polish cultivars of floricane- and primocane-fruiting red raspberry (Rubus idaeus), black raspberry (Rubus occidentalis) and blackberry (Rubus fruticosus), grown in central Europe during two successive vegetation periods, were investigated. The content of phenolic compounds, including anthocyanins, as well as antioxidant properties of fruit extracts were analysed. A number of methods were employed: ferric ion reducing antioxidant power (FRAP), cupric ion reducing antioxidant capacity (CUPRAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity involving both colorimetric and EPR spectrometric measurements. From among all the tested fruits black raspberries had the largest antioxidant capacity as verified by all methods used in this study. These berries were also the most abundant in phenolic and anthocyanin compounds. Blackberries were characterised by larger antioxidant capacity than red raspberry fruits which were accompanied by higher content of total phenolics and anthocyanins. Berries of primocane-fruiting cultivars, often used for intensive agricultural production, generally did not differ in the total phenolic and anthocyanin content as well as in the antioxidant capacity as compared to the traditional, floricane-fruiting ones. The research contributes to deep characterisation of central European berry fruits which due to their high content and large diversity of health-beneficial compounds are classified as natural functional food.

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Olive (Olea europea) oil: physico-chemical characterization and antioxidant activities in vitro and in vivo

Food Research ◽

10.26656/fr.2017.4(3).220 ◽

2019 ◽

Vol 4 (3) ◽

pp. 563-570

Author(s):

Abdul Rohman ◽

A.B. Riyanta ◽

E. Lukitaningsih ◽

S. Riyanto

Keyword(s):

Olive Oil ◽

Human Health ◽

Antioxidant Activities ◽

Virgin Olive Oil ◽

Radical Scavenging ◽

Chemical Properties ◽

Antioxidant Power ◽

Physico Chemical

Olive oil, especially extra virgin olive oil, gained popularity recently due to its beneficial effects toward human health. Olive oil contained high amounts of monounsaturated fatty acids, especially oleic acid (C18:1) and some minor components such as tyrosol and hydroxytyrosol which are important to human health. Olive oils have been reported to have antioxidant in vitro and in vivo. This article reviewed some physico-chemical properties and antioxidant activities of olive oil either in vitro or in vivo. Olive oil was evaluated in vitro using radical scavenging activities, ferric reducing antioxidant power (FRAP), metal chelating power, beta-carotene bleaching, linoleic acid-ferric thiocyanate method. In vivo, the antioxidant activities of olive oil were evaluated using glutathione Stransferase, catalase, and superoxide dismutase. Phenolics compounds present in olive oil contribute to antioxidant activities, therefore, olive oil is potential to be used as a food supplement.

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Effects of Blueberry and Black Carrot Extracts Addition on Antioxidant Properties and Protein-Precipitating Capacity of Ultrasound-Treated Cider

Processes ◽

10.3390/pr8070812 ◽

2020 ◽

Vol 8 (7) ◽

pp. 812

Author(s):

Boris Brezan ◽

Carmen Liliana Bădărău ◽

Alexandru Woinaroschy

Keyword(s):

Antioxidant Capacity ◽

Radical Scavenging Activity ◽

Colorimetric Method ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Total Phenolic ◽

Constant Frequency ◽

Antioxidant Power ◽

Mean Values ◽

Black Carrot

The results presented in this study highlight the level of total phenolic content (TPC), total flavonoid content (TFC) and protein-precipitating capacity (PPC) correlated with the antioxidant capacity of new cider varieties enriched with valuable bio compounds by the addition of blueberry and black carrot extracts. The cider variants were treated with ultrasound (constant frequency of 20 kHz) at 20%, 30% and 40% amplitude (A) for two, five or seven minutes. TPC determination was performed by Folin–Ciocâlteu method and TFC was determined by an aluminum chloride colorimetric method. The antioxidant capacity was determined by ferric-reducing antioxidant power assay (FRAP), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) assay and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity. The results showed that the antioxidant performance indicators (FRAP, ABTS and DPPH) were positively correlated with the TPC and TFC of the ultrasound-treated cider variants, suggesting that the content of these bio compounds may be improved by the treatments applied. The highest mean values for TPC and TFC were found in the cider variant enriched with black carrot extract (0.3%, v/v), subsequently ultrasound-treated (A20%, five minutes) Conclusively, the extracts used in this study could improve the antioxidant capacity of the cider, especially in case of variants ultrasound-treated.

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Antioxidant Capacity and Phenolic and Sugar Profiles of Date Fruits Extracts from Six Different Algerian Cultivars as Influenced by Ripening Stages and Extraction Systems

Foods ◽

10.3390/foods10030503 ◽

2021 ◽

Vol 10 (3) ◽

pp. 503

Author(s):

Malika Tassoult ◽

Djamel Edine Kati ◽

María África Fernández-Prior ◽

Alejandra Bermúdez-Oria ◽

Juan Fernandez-Bolanos ◽

...

Keyword(s):

Sugar Content ◽

Antioxidant Properties ◽

Dry Weight ◽

Natural Antioxidants ◽

Antioxidant Power ◽

Fruit Extracts ◽

Ripening Stages ◽

Date Fruit ◽

Ferric Reducing Antioxidant Power ◽

First Time

The study investigated the phenols, sugar and the antioxidant capacities of date fruit extracts obtained by organic solvents and by hydrothermal treatment from six different Algerian cultivars at two ripening stages for the first time. The analyzed cultivars exhibited potent antioxidant properties (ferric reducing antioxidant power (FRAP), 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging capacities) and different phenols regardless of the solvents and the maturity stages. About 18 phenols were identified and quantified, mainly in the hydrothermal extracts. The earlier stages were characterized by high amounts of o-coumaric acid, cinnamic acid and luteolin, with a noticeable absence of quercetin. The tamr stage presented the highest sugar content (78.15–86.85 mg/100 mg dry weight (DW)) with an abundance of glucose. Galactose was present only in some cultivars from the kimri stage (tamjouhert). Uronic acids were mostly detected at the tamr stage (4.02–8.82 mg gallic acid equivalent/100 mg dried weight). The obtained results highlight the potential of using date fruit extracts as natural antioxidants, especially at industrial scales that tend use hydrothermal extraction.

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Physicochemical and Bioactive Characteristics of Wild Grown Bilberry (Vaccinium myrtillus L.) Genotypes from Northeastern Turkey

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha46110842 ◽

2018 ◽

Vol 46 (1) ◽

pp. 128-133 ◽

Cited By ~ 4

Author(s):

Ferit CELIK ◽

Mehmet Ramazan BOZHUYUK ◽

Sezai ERCISLI ◽

Muttalip GUNDOGDU

Keyword(s):

Vitamin C ◽

Antioxidant Capacity ◽

Gallic Acid ◽

Antioxidant Properties ◽

Fruit Weight ◽

Total Phenolic ◽

Soluble Solid Content ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Antioxidant Power

In present study, fruit weight, fruit firmness, external fruit color, soluble solid content, pH, titratable acidity, vitamin C, total phenolics, total anthocyanins, and antioxidant capacity of eight wild bilberry grown in Coruh valley in northeastern Turkey were determined. The blueberry cv. ‘Bluecrop’ is also included study to make comparison with bilberry genotypes. Antioxidant activity of bilberry and blueberry fruits were comparatively assessed by FRAP (Ferric reducing antioxidant power) assay. Significantly higher content of phenolics and anthocyanins was found in bilberry fruits than in blueberry fruits. However blueberry cv. ‘Bluecrop’ exhibited higher fruit weight and vitamin C content than bilberry fruits. Total phenolic and total anthocyanin content was 327 mg gallic acid equivalent and 142 mg of cyanidin-3-glucoside equivalent in 100 g fresh fruit in cv. ‘Bluecrop’ while it was between 492-563 mg gallic acid equaivalent and 307-342 mg of cyanidin-3-glucoside equivalent in 100 g fresh fruits of bilberry accessions. Moreover, wild accessions approximately had 2-3 folds higher antioxidant capacity than cv. ‘Bluecrop’. Results suggest the possibility of improving the bioactive and antioxidant properties of bilberry cultivars based food products by using wild ones in cross breeding. It was also concluded that genotypes significantly affect their bioactive content and consequently the possibility of using wild bilberry fruits as a potential source of natural antioxidants in food industry.

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Determination of Caffeine Content in Tea and Maté Tea by using Different Methods

Czech Journal of Food Sciences ◽

10.17221/612-cjfs ◽

2009 ◽

Vol 27 (Special Issue 1) ◽

pp. S213-S216 ◽

Cited By ~ 18

Author(s):

D. Komes ◽

D. Horžić ◽

A. Belščak ◽

K. Kovačević Ganič ◽

A. Baljak

Keyword(s):

Antioxidant Capacity ◽

High Performance ◽

Antioxidant Properties ◽

Growth Conditions ◽

Hplc Method ◽

Frap Assay ◽

Chromatography Method ◽

Antioxidant Power ◽

Pharmaceutical Industries ◽

Mate Tea

Caffeine-containing products have been consumed for hundreds of years for their pleasant flavor and stimulating effects. In recent years, caffeine received increasing attention in food and pharmaceutical industries, due to its pharmacological properties which comprise stimulation of the central nervous system, peripheral vasoconstriction, relaxation of the smooth muscle and myocardial stimulation. The aim of this study was to determine the content of caffeine in five types of tea (white, yellow, green, oolong, black) and two types of maté tea (green maté and roasted maté tea). The content of caffeine was determined by using four different methods: extraction with chloroform, micromethod, method with lead-acetate and high performance liquid chromatography method (HPLC-PDA). The antioxidant capacity of teas as well as of the extracted (“raw”) caffeine was determined by using two methods: reactions with 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) radical (ABTS assay) and Ferric reducing antioxidant power (FRAP assay). The content of caffeine has been associated with plant origin and growth conditions, as well as processing conditions. By applying all four methods, the highest content of caffeine was determined in white tea, whereas maté and roasted maté tea were characterised with the lowest content of caffeine. Spectrophotometric micro-method has proven to be the best alternative to the HPLC method. The highest antioxidant capacity was determined in yellow tea, while the lowest was determined in roasted maté tea. In comparison to the antioxidant capacity of teas, the antioxidant capacity of extracted (“raw”) caffeine is almost negligible, and does not contribute to the overall antioxidant properties of tea.

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A Polysaccharide Purified from Morchella conica Pers. Prevents Oxidative Stress Induced by H2O2 in Human Embryonic Kidney (HEK) 293T Cells

International Journal of Molecular Sciences ◽

10.3390/ijms19124027 ◽

2018 ◽

Vol 19 (12) ◽

pp. 4027 ◽

Cited By ~ 6

Author(s):

Na Xu ◽

Yi Lu ◽

Jumin Hou ◽

Chao Liu ◽

Yonghai Sun

Keyword(s):

Oxidative Stress ◽

Antioxidant Activities ◽

Average Molecular Weight ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Ultrastructural Observation ◽

Protective Effects ◽

Ferrous Ions ◽

Nuclear Condensation ◽

Morchella Conica

Morchella conica Pers. (M. conica) has been used both as a medical and edible mushroom and possesses antimicrobial properties and antioxidant activities. However, the antioxidant properties of polysaccharides purified from M. conica have not been studied. The aim of this study was to investigate the in vitro antioxidant properties of a polysaccharide NMCP-2 (neutral M. conica polysaccharides-2) purified from M. conica, as determined by radical scavenging assay and H2O2-induced oxidative stress in HEK 293T cells. Results showed that NMCP-2 with an average molecular weight of 48.3 kDa possessed a much stronger chelating ability on ferrous ions and a higher ability to scavenge radical scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) than the other purified fraction of NMCP-1 from M. conica. Moreover, 3-(4, 5-Dimethylthiazol-2-yl)-2, 5-diphenyltetra-zolium bromide (MTT) assay showed that NMCP-2 dose-dependently preserved cell viability of H2O2-induced cells. The NMCP-2 pretreated group reduced the generation of reactive oxygen species (ROS) content and increased the mitochondria membrane potential (MMP) levels. In addition, Hoechst 33342 staining revealed cells treated with NMCP-2 declined nuclear condensation. Ultrastructural observation revealed that NMCP-2 pretreatment alleviated the ruptured mitochondria when exposed to H2O2. Furthermore, western blot analysis showed that NMCP-2 prevented significant downregulation of the protein expression of Bax, cleaved caspases 3, and upregulated Bcl-2 levels. These results suggest the protective effects of NMCP-2 against H2O2-induced injury in HEK 293T cells. NMCP-2 could be used as a natural antioxidant of functional foods and natural drugs.

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