scholarly journals Feruloylated Arabinoxylans from Nixtamalized Maize Bran Byproduct: A Functional Ingredient in Frankfurter Sausages

Molecules ◽  
2019 ◽  
Vol 24 (11) ◽  
pp. 2056 ◽  
Author(s):  
Daniela D. Herrera-Balandrano ◽  
Juan G. Báez-González ◽  
Elizabeth Carvajal-Millán ◽  
Gerardo Méndez-Zamora ◽  
Vania Urías-Orona ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Proximate Analysis ◽  
Color Measurement ◽  
Total Phenolic ◽  
Maize Bran ◽  
Significant Difference ◽  
Feruloylated Arabinoxylans

Feruloylated arabinoxylans obtained from nixtamalized maize bran were evaluated in terms of physicochemical characteristics and antioxidant capacity when incorporated in frankfurter sausages. Concentrations of 0.15% and 0.30% of feruloylated arabinoxylans were incorporated in frankfurter sausages formulations and a control without feruloylated arabinoxylans was also prepared. Shear force, hardness, color measurement, proximate analysis, pH, titratable acidity, water-holding capacity, total phenols, and antioxidant capacity were evaluated. Phenolic content and antioxidant capacity were significantly higher (P < 0.0001) in all treatments, sausages containing feruloylated arabinoxylans compared to the control. The results showed that there was a significant difference (P < 0.0001) in total phenolic content and antioxidant capacity with all feruloylated arabinoxylans sausages treatments higher than control. Additionally, significant differences (P < 0.0001) were obtained in the physicochemical parameters.

scholarly journals Evaluation of chemical characteristics and correlation analysis with pulp browning of advanced selections of apples grown in Brazil

2017 ◽  
Vol 39 (1) ◽  
pp. 103 ◽  
Author(s):  
Luciana Ercoli ◽  
Érica Oliveira Barizão ◽  
Joana Shuelter Boeing ◽  
Marcus Vinícius Kvitschal ◽  
Jesuí Vergilio Visentainer ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Enzymatic Browning ◽  
Total Phenolic ◽  
Chemical Characteristics ◽  
Antioxidant Capacities ◽  
Total Titratable Acidity ◽  
Selection Of

In this research, the total phenolic content (TPC) and antioxidant capacity (FRAP and DPPH•× assays) of pulps and peels of advanced selection of apples grown in Brazil were investigated. The correlation analyses between the activity of polyphenoloxidase enzyme (PPO), vitamin C content, total titratable acidity, and color parameters were performed. The results indicated that the data differed significantly among the apple genotypes studied. The peels of the selection Epagri 170-91 and Epagri 170-25 showed the highest TPC and antioxidant capacities. In addition, the pulps of the Epagri 170-91 presented the highest TPC and antioxidant capacities, the lowest enzymatic browning, highest amount of vitamin C and lowest enzymatic activity when compared with other genotypes. The TPC and antioxidant capacities were significantly correlated in all genotypes analyzed. High correlation values between enzymatic browning and factors that affect the apple color were also found in all analyzed pulps, except between enzymatic browning and TPC. The results demonstrated that the enzymatic browning and TPC, as well as the antioxidant capacity and chemical characteristics, vary considerably depending on the apple genotypes and fruit tissues analyzed. 

scholarly journals Ripe Ora-pro-nobis (Pereskia aculeata miller) fruits express high contents of bioactive compounds and antioxidant capacity

2018 ◽  
Vol 40 (3) ◽  
Author(s):  
Aline Priscilla Gomes da Silva ◽  
Poliana Cristina Spricigo ◽  
Thais Pádua de Freitas ◽  
Thiago Machado da Silva Acioly ◽  
Severino Matias de Alencar ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Maturity Stage ◽  
Total Phenolic Compounds ◽  
Total Carotenoids ◽  
Significant Difference

Abstract Pereskia aculeata Miller is a native cactaceae found from the Northeast to the South of Brazil. This plant is recognized by the high nutritional value of their leaves, which are the most used in cooking and folk medicine. However, studies on the chemical characteristics and antioxidant capacity of the ora-pro-nobis fruits are scarce. Therefore, the aim of this study was to determine the best harvest point of the ora-pro-nobis fruits to optimize the content of bioactive compounds and their antioxidant capacity. The fruits were manually harvested, defined by their peel colors in three maturity stages: unripe (green), intermediate (yellowish green), and ripe (yellow) stages. The following attributes were evaluated: soluble solids (SS), titratable acidity (TA), SS/TA ratio, pH, and content of bioactive compounds, such as total chlorophylls, carotenoids, yellow flavonoids, total phenolic compounds, and antioxidant capacity. There was a decrease in the content of chlorophyll followed by an increase in the of total carotenoids and yellow flavonoids, due to the maturity stage. For the total phenolic compounds, it was not observed significant difference between the stages. The antioxidant capacity was quantified by the ORAC method in lyophilized pulp in the unripe (1.95 mmol 100 g-1 trolox) and ripe (3.85 mmol 100 g-1 trolox) stages. The lowest contents were observed in the intermediate (0.80 mmol 100 g-1 trolox in lyophilized pulp) stage. The maturity stage significantly influenced the bioactive compounds of ora-pro-nobis, which presented higher values of total carotenoids, yellow flavonoids, and antioxidant capacity in ripe fruits.

scholarly journals Enhanced Antioxidant Capacity of Fresh Blueberries by Pulsed Light Treatment

2015 ◽  
Vol 4 (5) ◽  
pp. 89 ◽  
Author(s):  
Cheryl Rock ◽  
Senem Guner ◽  
Wade Yang ◽  
Liwei Gu ◽  
Susan Percival ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Risk Mitigation ◽  
Titratable Acidity ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Pulsed Light ◽  
Total Anthocyanin ◽  
Significant Difference ◽  
Local Farm

As a novel technology for food safety risk mitigation, pulsed light (PL) has been shown effective in surface decontamination of fresh blueberries in literature. However, little is known about the effects of PL on the antioxidant capacity and quality characteristics of fresh blueberries. Fresh blueberries from a local farm were treated with PL for 30, 60, 90 and 120 s. Results show that PL exposure enhanced the antioxidant activity (ORAC) and total phenolic content of fresh blueberries 50 and 48% respectively, relative to the control. Pulsed light also significantly increased the total anthocyanin contents, which may be due to the upregulation of Phenylalanine Ammonium Lyase (PAL) enzymes. There was no significant difference (<em>P </em>≤ 0.05) in the soluble solids, pH, titratable acidity, firmness, color and mass of the fresh blueberries within 120 s PL exposure. In conclusion, PL illumination enhanced the antioxidant capacity of fresh blueberries while maintaining other quality characteristics.

scholarly journals Ultrasonic Effects on the Quality of Mulberry Juice

Beverages ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 56 ◽  
Author(s):  
Chi Nguyen ◽  
Ha Nguyen
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Extraction Yield ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Mulberry Juice

This study was conducted to investigate the effects of ultrasonic treatments on the extraction yield and the quality of mulberry juice. The mulberry mash was treated with ultrasound at different incubation times from 30 to 120 min and different temperatures from 30 to 75 °C. The determination of the juice yield, total phenolic content, total anthocyanin content, antioxidant capacity, l-ascorbic acid content, total soluble solids, and the titratable acidity of the juice were carried out. Overall, applying ultrasound at 45 °C for 60 min resulted in the highest juice yield and antioxidant contents for the mulberry juice. The ultrasonic treatment increased the extraction yield (29.6%), the total soluble solid (8.7%), the titratable acidity (39.3%), the l-ascorbic acid content (94.3%), total phenolic content (174.1%), total anthocyanin content (156.9%) and the antioxidant capacity (40.7%) of the mulberry juice as compared to pressing only. A strong positive correlation between the total phenolic content and the antioxidant capacity indicated that phenolic compounds were the main antioxidants in the beverage.

scholarly journals Seed-Propagated Summer Apples: Great Morphological and Biochemical Diversity

2021 ◽  
Vol 13 (15) ◽  
pp. 8359
Author(s):  
Neva Karatas ◽  
Sezai Ercisli ◽  
Mehmet Ramazan Bozhuyuk ◽  
Ozlem Cakir ◽  
Tomas Necas ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Fruit Shape ◽  
Fruit Weight ◽  
Solid Content ◽  
Total Phenolic ◽  
Soluble Solid Content ◽  
Biochemical Characteristics

The northeastern Anatolia region of Turkey is one of the richest plant biodiversity areas in Turkey. This study describes some important tree and fruit characteristics of 20 seed-propagated summer apple genotypes from northeastern Anatolia using morphological and biochemical markers. The genotypes were evaluated morphologically for tree growth habit, ripening date, fruit weight, fruit firmness, fruit shape, fruit color, fruit taste, juiciness and aroma. The biochemical characteristics measured were organic acids, SSC (soluble solid content), titratable acidity, vitamin C, total phenolic content and antioxidant capacity. We found significant differences for most of the morphological and biochemical characteristics. The genotypes exhibited quite diverse harvest dates ranging from 4 July to 16 August. Summer apple genotypes had fruit weight between 101.9 g and 133.5 g. The genotypes had diverse fruit shapes, including round, conic and oblate, and over fruit colours such as pink, red, yellow and green. Genotypes GUM7 and GUM13 stood out for fruit weight, SSC, total phenolic and antioxidant capacity. GUM7 and GUM13 present dissimilarity from the other genotypes. While the first showed a lower average fruit weight, SSC, total phenolic content and antioxidant capacity, the second revealed higher average of fruit weight, total phenolic content, antioxidant capacity and higher SSC. Due to their favorable characteristics, GUM13 can be used for further crosses with genotypes of other groups, which also present favorable characteristics.

scholarly journals Phenolic compounds and phytochemicals in fruits of black mulberry (Morus nigra L.) genotypes from the Aegean region in Turkey

2018 ◽  
Vol 30 (1) ◽  
pp. 93-101 ◽  
Author(s):  
Volkan Okatan
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Morus Nigra ◽  
Almost Everywhere ◽  
Solids Content

Abstract Turkey is one of the most important centres of mulberry genetic resources and mulberries grow naturally almost everywhere in Turkey. This study was carried out to determine the most important phenolic compounds and phytochemical properties of mulberry (Morus nigra L.) genotypes collected from natural resources in 2016-2017 in the province of Uşak (Turkey). The investigated biochemical characteristics included: total soluble solids content (TSS), pH, titratable acidity, total phenolic content, vitamin C and antioxidant capacity (DPPH). The highest values of phenolic compounds, i.e. ellagic acid, rutin, quercetin, gallic acid, catechin, chlorogenic acid and caffeic acid, were as follows: 5.89, 133.60, 11.25, 40.90, 10.54, 97.59 and 21.93 g 100 g−1, respectively. The highest values of total phenolics, vitamin C content and antioxidant capacity determined in the investigated mulberry genotypes were 2977.30 mg GAE g−1, 31.34 mg 100 g−1 and 26.80%, respectively. The genotypes 64USA08, 64USA06 and 64USA10 can be recommended in terms of the most valuable chemical composition and used for future breeding purposes. It is desirable to take steps to implement an intensive programme for the preservation of Morus nigra L. biodiversity in Turkey.

scholarly journals Farklı Derim Dönemlerinin Kısa ve Nötr Gün Çilek Çeşitlerinde Meyve Kalite Özellikleri ve Fitokimyasallar Üzerine Etkileri

2015 ◽  
Vol 3 (7) ◽  
pp. 545
Author(s):  
Onur Saraçoğlu ◽  
Mustafa Özgen
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Total Phenolics ◽  
Fruit Size ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Total Anthocyanin ◽  
Phytochemical Content

In this study, the effect of different harvest period on fruit quality and phytochemical properties of short and day neutral strawberries was investigated. For this purpose, two day-neutral ('Fern', 'Kabarl') and four short day ('Camorosa', 'Sweet Charlie', 'Rubygem' and 'Festival') strawberry varieties were harvested at three different harvest period. Harvested fruits were analysed 15 and 30 days intervals for short and day-neutral varieties. Pomological analysis such as fruit size, firmness, fruit weight, titratable acidity (TA), total soluble solids (TSS), pH and total anthocyanin, total phenolic content and antioxidant capacity were studied. Results of the present study indicated that fruits from later harvest periods displayed smaller fruit size, lower pH and TSS content but higher TA and fruit firmness. Also, both short and day neutral varieties have higher phytochemical content at later harvest period in terms of total phenolics, total anthocyanin and antioxidant capacity.

scholarly journals Functional fermented carob milk: Probiotic variability and polyphenolic profile

2021 ◽  
Vol 14 ◽  
Author(s):  
Yasmina Ait Chait ◽  
Aynur Gunenc Gunenc ◽  
Farida Bendali Bendali ◽  
Farah Hosseinian
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Storage Period ◽  
Lactobacillus Brevis ◽  
Physicochemical Characteristics ◽  
Fermented Milk ◽  
Total Phenolic ◽  
Carob Powder ◽  
Polyphenolic Profile ◽  
Antibacterial Potential

This study aimed to develop a synbiotic fermented milk with 4% carob powder (CB) as a functional ingredient and using Lactobacillus brevis as a new isolated probiotics strain. Physicochemical characteristics, probiotic viability, total phenolic content (TPC) and antioxidant capacity, antibacterial activity as well as the hypoglycemia activity of carob fermented milk were measured during a cold storage and gastro-intestinal digestion. CB addition to fermented milk improved the growth of Lactobacillus brevis and maintained their viability during the storage period (8 log CFU/g) and after digestion (7 log CFU/g). Carob fermented milk displayed higher TPC and higher antioxidant capacity during the storage. The digestion resulted in the release of bioaccessible phenolics where gallic acid (441%) and (+)-catechin (486%) were the most quantified phenolic compounds; thus, the inhibition of α-amylase (52%), α-glucosidase (37%) activity and higher antibacterial potential. These results demonstrate the potentials of carob fermented milk to be an important source of viable probiotics and bioaccessible polyphenols.

scholarly journals THE EFFECT OF DRYING TEMPERATURE, CUTTING TYPES, STORAGE DEGREE AND PERIOD ON PHYSICAL, CHEMICAL AND PHYSICOCHEMICAL PROPERTIES OF RED CAPIA PEPPER

2022 ◽  
Vol 52 (1) ◽  
pp. 67-72
Author(s):  
Dilek Cemal ◽  
Gulcin Yildiz
Keyword(s):  
Antioxidant Capacity ◽  
Cold Storage ◽  
Total Phenolic Content ◽  
Dry Matter ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Convective Drying ◽  
Total Phenolic ◽  
Rehydration Ratio ◽  
Physical Chemical

This work was undertaken to evaluate the effects of different drying temperatures ​​(50, 60 and 70 oC) and cutting types (ring and cube) on the physical, chemical and physiochemical properties of red capia pepper during storage (14 days) both at room temperature and cold storage. Convective drying (CVD) at 50, 60 and 70 oC was applied to obtain dried red capia peppers. The effects of CVD on color values (L*, a*, b*), rehydration ratio, selected chemical properties (dry matter, pH and titratable acidity) and bioactive compounds (total phenolic content and antioxidant capacity) of thirteen dried red capia peppers were compared. The samples dried at 60 oC in ring forms under cold storage (6R-CD samples) showed the highest dry matter, pH, titratable acidity and rehydration ratio (87.06%, 5.69, 807.15 mg citric acid/100 g, 6.72%, respectively). The closest L*, a*, b*values to the fresh pepper samples were achieved for 6R-CD samples (L*:29.87, a*:12.83, and b*:17.03). In addition, 6R-CD samples resulted with highest antioxidant capacity and total phenolic content in all storage times.

Sign in / Sign up

Export Citation Format

Share Document