Yogurts Supplemented with Juices from Grapes and Berries

Nowadays, there is growing interest for the development of enriched dairy products with phenolic compounds derived from edible sources, mainly due to their safety and potential health benefits. Following that trend, in the present study, fruit juices (blueberry, aronia, and grape) were supplemented into yogurt as functional ingredients. The main physicochemical characteristics (pH, reducing sugars, acidity, color, and syneresis), total phenolic content, antioxidant activity, and viability of yogurt starters were monitored during production and storage. The use of juices had no significant effect on milk acidification rate and on the main physicochemical characteristics of yogurts, while resulted in increased red color. Total phenolic content increased from 30 to 33% (grape and aronia) and up to 49% (blueberry), while similar results were observed in antioxidant activity. Similar values of syneresis were presented in all yogurts, probably due to exopolysaccharide producing starter culture. Streptococcus thermophilus retained high viable counts during storage especially in yogurts with fruit juices (>108 cells g−1) revealing a possible prebiotic effect of juices. The results obtained from this study show that fruit juices (aronia, blueberry, and grape) have potential to be used in yogurt production in order to optimize the benefits of probiotic products with high phenolic compound intake.

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Different drying temperatures modulate chemical and antioxidant properties of mandai cempedak (Artocarpus integer)

F1000Research ◽

10.12688/f1000research.16617.1 ◽

2018 ◽

Vol 7 ◽

pp. 1706 ◽

Cited By ~ 1

Author(s):

Anton Rahmadi ◽

Yuliana Sabarina ◽

Sukmiyati Agustin

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Ph Value ◽

Starter Culture ◽

Antioxidant Properties ◽

Effect Of Temperature ◽

Total Phenolic ◽

Drying Temperature ◽

Phenolic Components

Background: Mandai, the fermented inner skin of cempedak (Artocarpus integer), may have further use as industrial ingredient while maintaining its antioxidative capacity. To promote fermentation, Lactobacillus casei was induced as the starter culture. This research was carried out (i) to investigate the effect of temperature on yield, chemical properties, and antioxidant activity of starter induced fermented mandai powder, (ii) to find the best drying temperature for the powder, and (iii) to find correlations between phenolic contents and antioxidant activity of the powder. Methods: The drying temperature was used as the variable, and was set at 45, 50, and 55°C at a fixed duration of 18 hours. The control was spontaneously fermented mandai dried at 50°C for 18 hours. Total phenolic content (TPC), hydrolyzed tannic content (HTC), and total flavonoid content (TFC) were spectrophotometrically measured, expressed gallic acid (GAE), tannic acid (TAE), and catechin (CAE) equivalents. Antioxidant capacity was measured by DPPH assay. Results: The best mandai powder had total phenolic content of 348.8±55.6 mg GAE kg-1, HTC of 143.8±9.3 mg TAE kg-1, TFC of 17.5±1.3 mg CAE kg-1, antioxidant activity (IC50) of 56.96 ppm, ash content of 4.0±0.7%, pH value of 5.0±0.8, and yield of 9.3±0.8%. There was a strong correlation between TPC, HTC, TFC, and the antioxidant activity. Conclusions: Drying temperature affected all observed parameters but not ash and pH. Temperature of 45°C emerged as the best treatment to produce mandai powder from L. casei-inoculated mandai cempedak fermentation. The antioxidant activity of mandai cempedak was contributed by the phenolic components.

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Impact of Two Different Methods of Extraction on Total Antioxidant Activity and Phenolic Content in an Uncommon Plant (Sansevieria trifasciata) and Commonly Consumed Fruits

FLORA AND FAUNA ◽

10.33451/florafauna.v27i1pp35-41 ◽

2021 ◽

Vol 27 (1) ◽

Author(s):

Vandana Dohre ◽

Surabhi Yadav

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Fruit Juices ◽

Total Phenolic ◽

Strong Positive Correlation ◽

Total Antioxidant Activity ◽

Fruit Extracts ◽

Indian Gooseberry ◽

Total Antioxidant

To determine and compare total antioxidant activity (TAA) and phenolic content (TPC) of Sansevieria trifasciata leaves’ extract with different fruits’ extract (Guava, Indian plum and Indian gooseberry) and fruit juices (Pomelo, Orange, and Beetroot) on the basis of two extraction methods, total phenolic content and antioxidant activity were analysed by Folin-Ciocalteu’s and Phosphomolybdate assay, respectively and expressed as equivalent to catechin. The extraction process of selected samples was done by using both decoction extraction method (DEM) and microwave-assisted method (MAE) of water solvent. Among both techniques of extractions, MAE exhibited significantly higher TPC and TAA than DEM. Compared to Sansevieria trifasciata plant extracts, there was a strong positive correlation coefficient (á<0.05) between the total phenolic contents and antioxidant activities of different fruit juices and fruit extracts in both the classical (DEM) and modern (MAE) techniques. Sansevieria trifasciata possesses a considerable amount of phenolic compounds and antioxidant activity concerning different fruit juices and fruit extracts which directly associated with health-promoting potential and appears as possible drug development for antioxidant. Among all extract and juices, Indian gooseberry possesses the greatest total phenolic content and antioxidant activity due to its higher TPC.

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Antioxidant Activity and Phenolic Content of Eight Mediterranean Fruit Juices

International Journal of Pharmaceutical Sciences and Nanotechnology ◽

10.37285/ijpsn.2016.9.3.5 ◽

1970 ◽

Vol 9 (3) ◽

pp. 3299-3304

Author(s):

Nour Al Asaad ◽

Dima Al Diab

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Total Phenolic Content ◽

Phenolic Content ◽

Grape Juice ◽

Fruit Juices ◽

Total Phenolic ◽

Red Grape Juice ◽

Red Grape ◽

Mulberry Juice

Antioxidants play an important role in health and disease by reducing oxidative damage. In this study, eight local Mediterranean fruit juices (orange, grapefruit, blackberry, black mulberry, black sweet cherry, strawberry, pomegranate and red grape) were assessed for their total phenolic content and antioxidant activity. These fruits are known for their health effects and antioxidant properties which can be attributed to their phenolic compounds. Total phenolic content was determined according to Folin-Ciocalteu method. The highest in content was black mulberry juice with amounts from 4.24 gGAE/Ljuice to 11.03 gGAE/Ljuice, while the lowest was red grape juice with amounts from 0.35 gGAE/Ljuice to 0.64 gGAE/Ljuice. Antioxidant activity was subsequently determined using Ferric Reducing Antioxidant Power (FRAP) assay and reducing power assay. Black mulberry juice had the highest antioxidant activity, while red grape juice had the lowest antioxidant activity. The study indicates that black mulberry juice is the richest source of phenolic compounds and provides the highest antioxidant potential compared with other fruit juices in this study

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Quinoa Beverages: Formulation, Processing and Potential Health Benefits

Romanian Journal of Diabetes Nutrition and Metabolic Diseases ◽

10.1515/rjdnmd-2016-0026 ◽

2016 ◽

Vol 23 (2) ◽

pp. 215-225 ◽

Cited By ~ 4

Author(s):

Intelli Kaur ◽

Beenu Tanwar

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Ace Inhibition ◽

Total Phenolic ◽

Poor Correlation ◽

Inhibition Activity ◽

Potential Health ◽

Phenolic Constituents

AbstractBackground and Aims: Research on innovative foods and beverages that serve well to the nutritional needs of individuals suffering from metabolic disorders like obesity, hypertension, diabetes, dyslipidemia is an urgent need for today. This study aims to describe a method for preparing gluten free quinoa beverages and to investigate their effects on human health.Material and methods: Quinoa beverages were prepared from raw, soaked, germinated and malted quinoa seeds. We investigated their antioxidant activity, antidiabetic and antihypertensive potential using in vitro models.Results: Among all beverages, malted quinoa beverage (MQB) showed higher protein content (2.9 g/100ml), total phenolic content (2.9 mg Gallic Acid Equivalents (GAE)/g), antioxidant activity (92%) which was well correlated with higher antidiabetic potential (40% at 150μL) by α-glucosidase inhibition. Very low α-amylase inhibition was exhibited by all the beverages (0.4-1.5 %). ACE inhibitory activity was almost negligible for raw quinoa beverage (RQB), soaked quinoa beverage (SQB), minor for germinated quinoa beverage (GQB) (0.2% at 300μL) and higher for MQB (0.9% at 300μL). Total phenolic content was found to be well correlated with DPPH (1,1-Diphenyl-2-picryl-hydrazyl), α-glucosidase and α-amylase inhibition activity in all beverages but poor correlation was found in case of ACE inhibition activity. Among all, GQB was highly acceptable with acceptability magnitude at par with commonly available commercial soya milk.Conclusion: We conclude that quinoa beverages, especially MQB, have antidiabetic and antihypertensive potential, and hence, can be effectively included among diet choices for the management of diabetes and hypertension. In the future, further studies are required in order to characterize phenolic constituents in quinoa beverages responsible for the antidiabetic and antihypertensive potential.

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Lactobacillus plantarum SK15 as a Starter Culture for Prevention of Biogenic Amine Accumulation in Fermented Beverage Containing Hericium erinaceus Mushroom

Applied Sciences ◽

10.3390/app11156680 ◽

2021 ◽

Vol 11 (15) ◽

pp. 6680

Author(s):

Netnapa Makhamrueang ◽

Sasithorn Sirilun ◽

Jakkapan Sirithunyalug ◽

Wantida Chaiyana ◽

Wiwat Wangcharoen ◽

...

Keyword(s):

Antioxidant Activity ◽

Lactobacillus Plantarum ◽

Biogenic Amine ◽

Total Phenolic Content ◽

Phenolic Content ◽

Sugar Content ◽

Starter Culture ◽

Total Phenolic ◽

Alcohol Content ◽

Hericium Erinaceus

The effectiveness of Lactobacillus plantarum SK15 starter culture in preventing biogenic amine production, such as putrescine (PUT) and spermidine (SPD), during the fermented mushroom beverage (FMB) process using Hericium erinaceus was examined. Spontaneously fermented and starter-mediated FMB was manufactured in parallel. Besides changes in pH, total acidity content, alcohol content, amino acid content, reducing sugar content, total phenolic content, antioxidant activity, and the microbial load were examined at several sampling points during the 720-h fermentation process. As a result, the L. plantarum SK15 starter prevented biogenic amine accumulation during FMB fermentation. Moreover, starter-mediated FMB can control pH and alcohol content at an acceptable level. In addition, FMB with L. plantarum SK15 had a higher level of total phenolic content (TPC) and antioxidant activity.

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Philippine rice wine (Tapuy) made from Ballatinao black rice and traditional starter culture (Bubod) showed high alcohol content, total phenolic content, and antioxidant activity

Food Science and Technology ◽

10.1590/fst.45120 ◽

2021 ◽

Author(s):

Jared Gabriel Lopez DELA ROSA ◽

Paul Mark Baco MEDINA

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Starter Culture ◽

Total Phenolic ◽

Rice Wine ◽

High Alcohol ◽

Black Rice ◽

Alcohol Content

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Mini scale production of Brazilian Cherry Fruits (Eugenia uniflora L.) for the first time in NSTU campus in Bangladesh & the determination of antioxidant activity of different solvent extracts of ripe and non-ripe Brazilian Cherry Fruits

World Journal of Advanced Research and Reviews ◽

10.30574/wjarr.2021.10.3.0246 ◽

2021 ◽

Vol 10 (3) ◽

pp. 048-060

Author(s):

Subodh Kumar Sarkar ◽

Tatsuro Miyaji ◽

Jin-ichi Sasaki

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Total Phenolic ◽

Scavenging Activity ◽

Dpph Radical ◽

Green Color ◽

Eugenia Uniflora ◽

Red Color

The aim of this research is to cultivate Brazilian Cherry Fruits (Eugenia uniflora L.) Plants in NSTU (Noakhali Science and Technology University) Campus, Noakhali, Bangladesh for fruits production and to determine the qualitative antioxidant test, antioxidant activities and total phenolic content of different solvent extracts (Water, Methanol and Ethanol) of Ripe Brazilian Cherry Fruits in Red Color and compare those activities with non-ripe Brazilian Cherry fruits in Green color. The qualitative antioxidant test was determined by simple TLC method and antioxidant activity was determined by DPPH radical inhibition method while the total phenolic content was determined by Folin-Ciocalteu method. The result of the qualitative determination of Antioxidant test indicated that all extracts of Brazilian Cherry Fruits contain high antioxidant compounds. Among the analyzed fruits of all extracts, in both Ripe and Non-Ripe stage, the water extract of non-ripe Brazilian Cherry Fruits (BC-GC-W) showed the highest DPPH radical scavenging activity (73.66%) and showed the lowest IC50 of DPPH scavenging activity (1.01 µg/ml) which may be due to the presence of high content of Vitamin C. Among all extracts of Ripe and non-ripe, the methanol extract of non-ripe Brazilian Cherry Fruits in Green Color (BC-GC-M) was found to be highest total phenolic content 111.52 mg GAE/100g, and the ethanol extracts of Ripe Brazilian Cherry Fruits in Red Color (BC-RC-E) was found to be lowest total phenolic content, 106.004 mg GAE/100g.The overall results that were obtained in this study will be one of the important key strategies by adding this fruits in the diet chart to prevent and fight against infection recently caused by COVID-19 in worldwide and other infectious diseases by increasing our body immunity in the long term and this fruits also will be useful as a raw materials in the pharmaceutical and food industries to prepare drugs and food products.

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Different drying temperatures modulate chemical and antioxidant properties of mandai cempedak (Artocarpus integer)

F1000Research ◽

10.12688/f1000research.16617.2 ◽

2020 ◽

Vol 7 ◽

pp. 1706

Author(s):

Anton Rahmadi ◽

Yuliana Sabarina ◽

Sukmiyati Agustin

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Ph Value ◽

Starter Culture ◽

Antioxidant Properties ◽

Effect Of Temperature ◽

Total Phenolic ◽

Drying Temperature ◽

Phenolic Components

Background: Mandai, the fermented inner skin of cempedak (Artocarpus integer), may have further use as an industrial ingredient while maintaining its antioxidative capacity. The starter culture of Lactobacillus casei may induce the Mandai fermentation. This research was carried out (i) to investigate the effect of temperature on yield, chemical properties, and antioxidant activity of starter induced fermented mandai powder, (ii) to find the best drying temperature for the powder, and (iii) to find correlations between phenolic contents and antioxidant activity of the powder. Methods: The drying temperature was used as the variable, and was set at 45, 50, and 55°C at a fixed duration of 18 hours. The control was spontaneously fermented mandai dried at 50°C for 18 hours. Total phenolic content (TPC), hydrolyzed tannic content (HTC), and total flavonoid content (TFC) were spectrophotometrically measured, expressed gallic acid (GAE), tannic acid (TAE), and catechin (CAE) equivalents. The DPPH assay measured antioxidant capacity. Results: The best mandai powder had total phenolic content of 348.8±55.6 mg GAE kg -1, HTC of 143.8±9.3 mg TAE kg -1, TFC of 17.5±1.3 mg CAE kg -1, antioxidant activity (IC 50) of 56.96 ppm, ash content of 4.0±0.7%, pH value of 5.0±0.8, and yield of 9.3±0.8%. There was a strong correlation between TPC, HTC, TFC, and antioxidant activity. Conclusions: Drying temperature affected all observed parameters but not yield, ash and pH. The temperature of 45°C emerged as the best treatment to produce mandai powder from L. casei-inoculated mandai cempedak fermentation. The phenolic components contributed to the antioxidant activity of mandai cempedak.

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