scholarly journals Effects of Gellan Oligosaccharide and NaCl Stress on Growth, Photosynthetic Pigments, Mineral Composition, Antioxidant Capacity and Antimicrobial Activity in Red Perilla

Molecules ◽  
2019 ◽  
Vol 24 (21) ◽  
pp. 3925 ◽  
Author(s):  
Salachna ◽  
Grzeszczuk ◽  
Meller ◽  
Mizielińska
Keyword(s):  
Antioxidant Activity ◽  
Plant Growth ◽  
Photosynthetic Pigments ◽  
Raw Materials ◽  
Experimental Treatment ◽  
Nacl Stress ◽  
Market Demand ◽  
Total Polyphenols ◽  
Weight Content

The growing market demand for plant raw materials with improved biological value promotes the extensive search for new elicitors and biostimulants. Gellan gum derivatives may enhance plant growth and development, but have never been used under stress conditions. Perilla (Perilla frutescens, Lamiaceae) is a source of valuable bioproducts for the pharmaceutical, cosmetic, and food industries. However, there is not much information on the use of biostimulators in perilla cultivation. In this work we investigated the effects of oligo-gellan and salt (100 mM NaCl) on the yield and quality of red perilla (P. frutescens var. crispa f. purpurea) leaves. Plants grown under stress showed inhibited growth, smaller biomass, their leaves contained less nitrogen, phosphorus, potassium, total polyphenol and total anthocyanins, and accumulated considerably more sodium than control plants. Treatment with oligo-gellan under non-saline conditions stimulated plant growth and the fresh weight content of the above-ground parts, enhanced the accumulation of nitrogen, potassium, magnesium and total polyphenols, and increased antioxidant activity as assessed by DPPH and ABTS assays. Oligo-gellan applied under saline conditions clearly alleviated the stress effects by limiting the loss of biomass, macronutrients, and total polyphenols. Additionally, plants pretreated with oligo-gellan and then exposed to 100 mM NaCl accumulated less sodium, produced greater amounts of photosynthetic pigments, and had greater antioxidant activity than NaCl-stressed plants. Irrespective of the experimental treatment, 50% extract effectively inhibited growth of Escherichia coli and Staphylococcus aureus. Both microorganisms were the least affected by 25% extract obtained from plants untreated with either NaCl or oligo-gellan. In conclusion, oligo-gellan promoted plant growth and enhanced the quality of red perilla leaves and efficiently alleviated the negative effects of salt stress.

scholarly journals Obtaining a Functional Product Through the Exploitation of Mushroom Flour in Pasta

2017 ◽  
Vol 74 (1) ◽  
pp. 17 ◽  
Author(s):  
Crina Carmen MURESAN ◽  
Anca FARCAS ◽  
Simona MAN ◽  
Ramona SUHAROSCHI ◽  
Romina Alina VLAIC
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
Raw Materials ◽  
Point Of View ◽  
Biologically Active ◽  
Total Polyphenols ◽  
Organoleptic Characteristics ◽  
Functional Product ◽  
Materials Used

The present study focuses on the influence of adding mushroom powder on a certain assortment of pasta. The research comprises two major directions: the study of the raw materials used to produce pasta from a compositional point of view and the quantification of some biologically active compounds of interest; emphasizing the potential of using Boletus edulis mushroom powder in the composition of pasta and evaluating the quality of the product from a nutritional and sensorial point of view. For this purpose, two types of pasta have been created, with different percentages of mushroom, 10% and 20%, but also a blank sample obtained in the same conditions, but without mushroom powder. To achieve the goal the following analyzes were conducted: proteins, total polyphenols, antioxidant activity, fat, humidity, ashes, acidity, increase in volume of the boiled pasta and customers’ preferences.By using sensory analysis has been established that the consumers preferred pasta enriched with 10% mushroom powder. In conclusion, the addition of mushrooms flour assures an enhancement of the nutritional value, as well as of the organoleptic characteristics of the final product.

scholarly journals Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

J ◽  
2021 ◽  
Vol 4 (3) ◽  
pp. 430-443
Author(s):  
Dhrubajyoti Singha ◽  
Md. Fahad Jubayer ◽  
Kumkum Devnath ◽  
Delara Akhter ◽  
Thottiam Vasudevan Ranganathan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sensory Quality ◽  
Aloe Vera ◽  
Quality Characteristics ◽  
Total Flavonoids ◽  
Total Polyphenols ◽  
Nutritional Profile ◽  
Nutrient Value ◽  
Freeze Dried

Aloe Vera leaves have great potential as an economic supplement with an adequate nutritional profile. The current study aimed to fortify plain (loaf) cakes with Aloe Vera leaf gel (AVG) powder. AVG was freeze-dried to produce Aloe Vera powder (ALP), and four plain (loaf) cakes were prepared with different proportions of ALP (0, 4, 6, and 8%). ALP contained significantly (p < 0.05) more protein (22.23 vs. 12.24), ash (19.83 vs. 0.64), and iron (175 vs. 3.05) than refined wheat flour (RWF). Along with total polyphenols and total flavonoids, ALP demonstrated good antioxidant activity. ALP-cakes and RWF-cakes were also evaluated for their nutritional and functional properties. The addition of 6 and 8% ALP to the formulation increased total polyphenols, total flavonoids, and antioxidant activity in plain (loaf) cakes. Hardness and chewiness increased in ALP-cakes but decreased in RWF-cakes, while cohesiveness and springiness decreased in ALP-cakes. In conclusion, the best formulation was a 4% ALP incorporated cake, and ALP can be supplemented in plain cakes at a rate of up to 8% to improve nutrient value. This is the first study to evaluate the quality characteristics of fortified plain (loaf) cakes using ALP.

scholarly journals Создание гибридов сверхсахарной кукурузы с высоким уровнем антиоксидантной активности с использованием тест-системы на основе стабильного радикала DPPH

2016 ◽  
pp. 50-56
Author(s):  
В. В. Поздняков ◽  
Ю. В. Харченко ◽  
Л. Я. Харченко ◽  
О. В. Анцыферова
Keyword(s):  
Antioxidant Activity ◽  
Functional Food ◽  
Raw Materials ◽  
Raw Material ◽  
Maize Starch ◽  
Wide Range ◽  
Total Antioxidant ◽  
Index Value ◽  
Canning Industry

Гибриды сахарной и сверхсахарной кукурузы являются хорошим сырьем для производства функциональных пищевых продуктов, в том числе диетического и детского питания. Важными показателями высокого качества этих продуктов являются повышенное содержание белка и ценного масла, незначительное количество плохо усвояемого кукурузного крахмала и высокое содержание антиоксидантов, а также отменные вкусовые качества. В работе представлены данные по оценке антиоксидантной активности большой группы новых перспективных гибридов сверхсахарной кукурузы среднеспелой группы, созданных с целью получения ценных источников сырья для консервной промышленности. Значения показателя общей антиоксидантной активности варьировали в широком интервале значений (от 31,8 % до 60,4 %, 568,4–1008 мкг/г семян), что указывает на перспективность использования этого важного биохимического параметра в селекции сверхсахарной кукурузы на качество. Hybrids of excess sugar maize are good raw material for the production of functional food products, including baby food and diet. Important indicators of high quality of these products are high protein content and a valuable oil, a small amount of poorly digestible maize starch and a high content of antioxidants, and also excellent taste qualities. The paper presents data on the evaluation of the antioxidant activity of a large group of promising new hybrids of excess sugar maize of mid-group created in order to obtain valuable raw materials for the canning industry. Index value of total antioxidant activity varied over a wide range (from 31,8 % to 60,4 %, 568,4–1,008 mg/g of seed), which indicates on promising use of this important parameter in the breeding of biochemical excess sugar maize on quality.

Vermiculture in Greenhouse Plants, Field Crop Production, and Hydroponics

2019 ◽  
Author(s):  
Norman Q. Arancon ◽  
Zachary Solarte
Keyword(s):  
Plant Growth ◽  
Crop Production ◽  
Raw Materials ◽  
Organic Amendments ◽  
Careful Consideration ◽  
Organic Wastes ◽  
Growth And Yield ◽  
Economic Activities ◽  
Pests And Diseases

Vermiculture is the art, science, and industry of raising earthworms for baits, feeds, and composting of organic wastes. Composting through the action of earthworms and microogranisms is commonly referred to as vermicomposting. Vermiculture is an art because the technology of raising earthworms requires a comprehensive understanding of the basic requirements for growing earthworms in order to design the space and the system by which organic wastes can be processed efficiently and successfully. It is a science because the technology requires a critical understanding and consideration of the climatic requirements, nutritional needs, growth cycles, taxonomy, and species of earthworms suitable for vermicomposting in order to develop a working system that supports earthworm populations to process successfully the intended organic wastes. The nature of the organic wastes also needs to be taken into careful consideration, especially its composition, size, moisture content, and nutritional value, which will eventually determine the overall quality of the vermicomposts produced. The quality of organic wastes also determines the ability of the earthworms to consume and process them, and the rate by which they turn these wastes into valuable organic amendments. The science of vermiculture extends beyond raising earthworms. There are several lines of evidence that vermicomposts affect plant growth significantly. Vermiculture is an industry because it has evolved from a basic household bin technology to commercially scaled systems in which economic activities emanate from the cost and value of obtaining raw materials, the building of systems, and the utilization and marketing of the products, be they in solid or aqueous extract forms. Economic returns are carefully valued from the production phase to its final utilization as an organic amendment for crops. The discussion revolves around the development of vermiculture as an art, a science, and an industry. It traces the early development of vermicomposting, which was used to manage organic wastes that were considered environmentally hazardous when disposed of improperly. It also presents the vermicomposting process, including its basic requirements, technology involved, and product characteristics, both in solid form and as a liquid extract. Research reports from different sources on the performance of the products are also provided. The discussion attempts to elucidate the mechanisms involved in plant growth and yield promotion and the suppression of pests and diseases. Certain limitations and challenges that the technology faces are presented as well.

scholarly journals PENGARUH CARA PENGERINGAN SIMPLISIA DAUN PANDAN (Pandanus amaryllifolius) TERHADAP AKTIVITAS PENANGKAL

2018 ◽  
Vol 1 (2) ◽  
Author(s):  
Nera Umilia Purwanti ◽  
Sri Yuliana ◽  
Novita Sari
Keyword(s):  
Antioxidant Activity ◽  
Medicinal Plants ◽  
Raw Materials ◽  
Drying Methods ◽  
Processing Plant ◽  
Drying Method ◽  
Oven Drying ◽  
Percent Inhibition ◽  
Pandanus Amaryllifolius

PENGARUH CARA PENGERINGAN SIMPLISIA DAUN PANDAN (Pandanus amaryllifolius) TERHADAP AKTIVITAS PENANGKAL RADIKAL BEBAS DPPH (2,2-DIFENIL-1-PIKRILHIDRAZIL)EFFECT OF DRYING METHODS OF PANDAN LEAVES (Pandanus amaryllifolius) TOWARDS SCAVENGING FREE RADICAL ACTIVITY DPPH (2,2-DIPHENYL-1-PICRYLHYDRAZYL) METHODNera Umilia Purwanti1), Sri Luliana1), Novita Sari1)1) Department of Pharmacy, Tanjungpura University, West BorneoABSTRACTPost harvest processing plant can determine the quality of the raw materials of medicinal plants. The main factors that contribute in post harvest processing of medicinal plants is a drying method. Drying is the most important step to keep the compound stability in simplisia especially the compounds that have antioxidant activity. The objective of this research is to know the effect of drying method in gaining of antioxidant activity extract methanol Pandanus amaryllifolius leaves. The drying methods tested were oven-drying at 40ºC, direct sunlight-drying (SML), indirect sunlight-drying (SMTL), air-drying at ±25ºC (KA) and fresh samples without drying as control. In the result of analysis with Kruskall-Wallis test show that the drying method of simplisia can influence significantly of percent inhibition extract methanol Pandanus amaryllifolius leaves against DPPH, the highest percent inhibition were by oven-drying of 64,553%, then followed on samples dried with SML, SMTL, KA and fresh samples respectively of 61,73; 58,81; 56,14 dan 55,13%. Drying method of simplisia can influence antioxidant activity extract methanol Pandanus amaryllifolius, which the optimal drying for the samples were dried in ovenKey Words : Antioxidant, Pandanus amaryllifolius, drying methods, DPPH.ABSTRAKPengolahan pasca panen tanaman dapat menentukan kualitas bahan baku tanaman obat. Faktor utama yang sangat berperan dalam pengolahan pasca panen tanaman obat adalah proses pengeringan. Pengeringan merupakan tahapan penting dalam menjaga kestabilan senyawa dari simplisia terutama senyawa yang mempunyai aktivitas antioksidan. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh metode pengeringan simplisia terhadap aktivitas antioksidan ekstrak metanol daun pandan (Pandanus amaryllifolius). Metode pengeringan yang diuji adalah pengeringan oven pada suhu 40ºC, pengeringan sinar matahari langsung (SML), pengeringan sinar matahari tidak langsung (SMTL), pengeringan kering angin pada suhu ±25ºC (KA) serta sampel segar tanpa pengeringan sebagai kontrol. Hasil analisis menggunakan Uji Kruskall-Wallis menunjukkan bahwa metode pengeringan simplisia dapat berpengaruh secara signifikan pada persen inhibisi ekstrak metanol daun pandan terhadap DPPH, yang mana persen inhibisi tertinggi yaitu pada sampel yang dikeringkan dengan oven sebesar 64,55%, kemudian diikuti pada sampel yang dikeringkan dengan SML, SMTL, KA dan segar masing-masing sebesar 61,73; 58,81; 56,14 dan 55,13%. Metode pengeringan simplisia dapat mempengaruhi aktivitas antioksidan ekstrak metanol daun pandan (Pandanus amaryllifolius), dimana pengeringan yang optimal yaitu pada sampel yang dikeringkan dengan oven. Kata Kunci : Antioksidan, daun pandan wangi, metode pengeringan, DPPH. 

scholarly journals Effects of Infrared Drying Conditions and Maltodextrin Addition on Some Physicochemical Characteristics of Avocado (Persea americana) Pulp Powder

2021 ◽  
Vol 11 (24) ◽  
pp. 11803
Author(s):  
Thi-Van-Linh Nguyen ◽  
Quoc-Duy Nguyen ◽  
Thi-Thuy-Dung Nguyen ◽  
Phuoc-Bao-Duy Nguyen
Keyword(s):  
Antioxidant Activity ◽  
Economic Value ◽  
Extended Period ◽  
Physicochemical Characteristics ◽  
Persea Americana ◽  
Total Polyphenols ◽  
Drying Time ◽  
Infrared Drying ◽  
Drying Conditions

In this study, avocado pulp with a good nutritional profile and economic value was dehydrated using infrared drying to produce pulp powder, which shows potential application in nutritional supplements. An experimental design with two factors, namely maltodextrin level (0% and 9%) and infrared temperature (ranging from 65 to 80 °C), was used. Responses related to the physicochemical properties of the resulted powder were observed, including peroxide value, total polyphenols, total chlorophylls, antioxidant activity, and color parameters (L*, a*, and b* values). The quality of dried products may be harmed by drying either at a high temperature or for an extended period of time. The coating substance maltodextrin was found to be beneficial in limiting unexpected changes in avocado pulp subjected to infrared drying. The highest quality of dried avocado could be obtained via infrared drying of avocado pulp with 9% maltodextrin at 70 °C, as illustrated by the exceptional retention of total polyphenols, total chlorophylls, and antioxidant activity, being 95.1, 95.2, and 94.4%, respectively. Moreover, the short drying time (35–55 min) led to the minimization of lipid oxidation and the absence of peroxide compounds in all samples.

STRATEGI PENGEMBANGAN INDUSTRI KREATIF BERBASIS SUMBERDAYA PESISIR DAN LAUT DI KOTA AMBON

2018 ◽  
Vol 2 (1) ◽  
pp. 33-43
Author(s):  
Renoldy Limberthy Papilaya ◽  
Johanis Hiariey ◽  
Tesalonika Risakotta
Keyword(s):  
Raw Materials ◽  
Coastal Vegetation ◽  
Market Demand ◽  
Internal Factors ◽  
Community Needs ◽  
Factors Analysis ◽  
Strategic Factors ◽  
Overall Ratio ◽  
Ease Of Access

Coastal resources are generally used by people into a crafts include fish scales, pearls shells, coconuts, shellfish, snails, coastal pandanus, bintangur and variety of coastal vegetation. To find out how the business continuity community needs to be studied Strength, Weakness, Opportunities and Threats (SWOT) of the business. Respondents were used in the study 0f 20 sample out of a population of 56 people (35,7%) consists of buyers, sellers and institutional industries and tourism. This study analyzed the respondents assessment of the results of Internal Factors Analysis Summary (IFAS) and External Factors Analysis Summary (EFAS). The assessment results are then calculated an overall Ratio of Consistency (CR), if CR ≤ 0,1, the respondents have consistency in answering the questionnaire given. IFAS into strengths like quality of the product is according to counsumer tastes, ease of access to raw materials, skilled labor and experienced.  While internal strategic factors of weakness such as: lack of media promotion, lack of financial bookkeeping. EFAS into opportunities such as private consumption will rise crafts, the market share is still widespread. While the factors external strategy that pose a threat to easy to imitate, regeneration of hard labor. Consistency Ratio (CR) of 0,07 indicates a decision taken by the respondent to determine priorities fairly consistent, meaning that priorities can be implemented are: improving the quality of product and market development as well as the flexibility of the product in order to follow changes in behavior and market demand.

Analiza fitochemiczna gatunków Melilotus officinalis i Melilotus alba

2020 ◽  
Vol 21 (4) ◽  
Author(s):  
Marcin Szymański ◽  
Daria Szajkowska ◽  
Arkadiusz Szymański
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Raw Materials ◽  
Polyphenolic Compounds ◽  
Raw Material ◽  
Root Extract ◽  
Sweet Clover ◽  
Total Polyphenols ◽  
Melilotus Officinalis ◽  
Natural Medicine

Introduction. All over the world, natural medicine uses species of the genus Melilotus due to their anti-inflammatory, anti-rheumatic, analgesic, spasmolytic, astringent, diuretic and anticoagulant effects. In the Polish Pharmacopoeia, only the yellow melilot herb (Meliloti herba) has a monograph. Aim. The research was aimed at a comparative analysis of the content of the sum of polyphenolic compounds, including the sum of flavonoids and phenolic acids, and antioxidant activity in water extracts of M. officinalis and M. alba herb and root. Material and methods. The research was carried out for two species of Melilotus officinalis and M. alba. The raw material was herb and melilot root, collected during flowering period from natural sites. In aqueous extracts from raw materials, the following methods were determined by colorimetric methods: the sum of polyphenolic compounds using the Folin-Ciocalteu reagent, the sum of phenolic acids using the Arnov reagent, the sum of flavonoids using the Christ-Müller method and the antioxidant activity using the 2,2-diphenyl-1-picryl-radical hydrazyl (DPPH). Results. Meliloti alba herb has a much higher content of polyphenols, including phenolic acids and flavonoids than M. officinalis. In the yellow sweet clover the sum of polyphenols in the samples ranged from 2.101 to 2.438%, while in the white sweet clover from 2.765 to 3.540%. The content of phenolic acids in the samples of yellow sweet clover herb was 0.617-0.766%, and in the samples of white sweet clover herb was 0.646-0.900%. The content of flavonoids in the samples of yellow sweet clover herb ranged from 0.748 to 0.975%, and in the case of white sweet clover herb it was at the level of 0.801-1.192%. The samples of the commercial yellow sweet clover herb had the lowest content of phenolic compounds; the sum of polyphenols was 1.579%, phenolic acids 0.361%, and flavonoids 0.441%. The determined content of total polyphenols in the roots of both melilot species was low and amounted to 0.450% in MORA1 and 0.362% in MARA2. Despite the lower content of polyphenolic compounds (2.438%), the yellow melilot showed higher antioxidant activity (IC50 = 4.35 mg/ml) compared to the white melilot herb (IC50 = 5.31) with a higher content of polyphenols (3.010%). Conclusions. A higher content of the sum of polyphenols as well as phenolic acids and flavonoids was found in the white melilot. In both the yellow and white sweet clover herb extract, significantly more polyphenolic compounds were determined compared to the content in their root extract.

scholarly journals Utilisation of non-traditional forms of cereals in bakery production 

2014 ◽  
Vol 32 (No. 3) ◽  
pp. 296-301 ◽  
Author(s):  
I. Laknerová ◽  
M. Holasová ◽  
V. Fiedlerová ◽  
J. Rysová ◽  
VaculováK ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Common Wheat ◽  
Nutritional Quality ◽  
Raw Materials ◽  
Cereal Grains ◽  
Processing Quality ◽  
Total Polyphenols ◽  
Total Dietary Fiber ◽  
Nutrient Contents

One form of common wheat with yellow coloured grain, two forms of emmer wheat, and two forms of barley with hulless grain were used for the preparation of bread with enhanced nutritional quality. The following mill products were prepared from the cereal grains: wholemeal flour, break flour, barley grits, and break bran. The contents of thiamin, niacin, pyridoxine, total polyphenols, and total dietary fiber were studied in these raw materials and bread samples. Further, in the bread samples, the antioxidant activity was assessed and sensory evaluation was performed. As a result, the utilisation of the non-traditional forms of cereals improved nutrient contents of bread while maintaining very good sensory characterising and processing quality.

scholarly journals Effects of 5-Aminolevulinic Acid on Chlorophyll, Photosynthesis, Soluble Sugar and Flavonoids of Ginkgo biloba

2011 ◽  
Vol 39 (1) ◽  
pp. 41 ◽  
Author(s):  
Feng XU ◽  
Shuiyuan CHENG ◽  
Jun ZHU ◽  
Weiwei ZHANG ◽  
Yan WANG
Keyword(s):  
Plant Growth ◽  
Ginkgo Biloba ◽  
Aminolevulinic Acid ◽  
Foliar Application ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Total Polyphenols ◽  
Leaf Quality ◽  
Chl A

The flavonoid content determines the quality of Ginkgo biloba that can be increased by using of plant growth regulators. The objective of study was to observe the effect of 5-aminolevulinic acid (ALA), a key precursor in the biosynthesis of porphyrins and a new plant growth regulator, on photosynthetic rate, chlorophyll and soluble sugar content, flavonoid accumulation, and flavonoid enzyme activity in G. biloba leaves. The ginkgo seedlings were grown in greenhouse conditions under low levels (10 and 100 mg l-1) of foliar application of ALA. Photosynthetic rates of leaves increased significantly at day 4 in response to both ALA concentrations and remained elevated as compared to control for further 12 days. Chlorophyll and soluble sugar contents were significantly increased by day 4 and continued to increase by day 16; however, Chl a/b ratio remained unchanged. Total polyphenols, flavonoids, and anthocyanins, phenylalanine ammonia-lyase (PAL), chalcone synthase (CHS) and chalcone isomerase (CHI) activities were increased from day 4 to 16 after ALA treatment. The increase in chlorophyll and soluble sugar contents, and activities of flavonoid enzymes (PAL, CHS and CHI) were likely to be closely associated with improvement of the accumulation of total polyphenols, flavonoids, anthocyanins and advance of leaf quality by ALA treatment. Foliar treatment with a low concentration of ALA therefore, might provide a useful means of improving pharmacological properties of G. biloba leaves.

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