scholarly journals Value-Added Lager Beer Enriched with Eggplant (Solanum melongena L.) Peel Extract

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 731 ◽  
Author(s):  
Georgiana Horincar ◽  
Elena Enachi ◽  
Carmen Bolea ◽  
Gabriela Râpeanu ◽  
Iuliana Aprodu
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging ◽  
Solanum Melongena ◽  
Value Added ◽  
Linear Increase ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Biological Value ◽  
Beer Production ◽  
Peel Extract

Manufacturing beer with a high biological value requires identifying new methods for increasing the health-enhancing compounds level. The aim of this study was to increase the biological value of beer by adding antioxidant-rich eggplant (Solanum melongena L.) peel extract (EPE). The total phenolic content (TPC), total flavonoid content (TFC), and total monomeric anthocyanin content (TMA) were determined. Moreover, the antioxidant activity was evaluated by different radical scavenging assays. The addition of different levels of EPE resulted in a significant increase of TPC and TFC of beer samples from 0.426 to 0.631 mg GAE/mL, and from 0.065 to 0.171 mg CE/mL, respectively. The EPE-supplemented beer samples developed a reddish color because of the presence of anthocyanin pigments. The TMA content of beer varied from 0.011 to 0.083 mg D3G/mL with the level of added EPE. The HPLC analysis indicated that the anthocyanins prevailing in the eggplant peels were delphinidin-3-rutinoside, delphininidin-3-glucoside and delphinidin-3-rutinoside-5-glucoside. The radical scavenging assays indicated a linear increase of the antioxidant activity following EPE addition, without altering the physicochemical parameters of the beer. These results are promising for using the EPE as a functional ingredient for beer production.

scholarly journals Genotypic Variation in Anthocyanins, Phenolic Compounds, and Antioxidant Activity in Cob and Husk of Purple Field Corn

Agronomy ◽  
2018 ◽  
Vol 8 (11) ◽  
pp. 271 ◽  
Author(s):  
Ponsawan Khamphasan ◽  
Khomsorn Lomthaisong ◽  
Bhornchai Harakotr ◽  
Danupol Ketthaisong ◽  
Marvin Scott ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Block Design ◽  
Genotypic Variation ◽  
Selection Criterion ◽  
Value Added ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Color Parameters ◽  
Field Corn

Information on phytochemicals in the cob and husk of field corn is important for the use of corn waste in the production of value-added corn products. The objectives of this study were to evaluate the variation in monomeric anthocyanin content (MAC), total phenolic content (TPC), and antioxidant activity, as determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity and Trolox equivalent antioxidant capacity (TEAC) in 53 purple field corn genotypes, and to study the correlations of these traits with color parameters. Fifty-three corn genotypes were planted in a randomized complete block design with three replications in two locations in the dry season of 2015/2016. The effects of genotype, location, and the interaction between genotype and location were significant for most characters. Genotypic variation contributed to a large portion of the total variance for all traits, accounting for 63.9–86.9%. Corn genotypes were classified into six groups based on MAC, TPC, and antioxidant activity determined by the DPPH and the TEAC methods. The highest MAC, TPC, and antioxidant activity were obtained in TB/KND//PF3 and TB/KND//PF8 for husk, and only TB/KND//PF8 for cob. They should be used as parental lines to develop corn varieties with high phytochemicals. Chroma (C*) and hue (H°) of color parameters could potentially be used as an indirect selection criterion for improving MAC, TPC, and antioxidant activity in cob. The information is useful for the improvement of phytochemicals in cob and husk of field corn.

scholarly journals DNA Damage Protecting Activity and Free Radical Scavenging Activity of Anthocyanins from Red Sorghum (Sorghum bicolor) Bran

2012 ◽  
Vol 2012 ◽  
pp. 1-9 ◽  
Author(s):  
P. Suganya Devi ◽  
M. Saravana Kumar ◽  
S. Mohan Das
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Natural Food ◽  
Anthocyanin Content ◽  
Dependent Manner ◽  
Total Anthocyanin ◽  
Methanol Extracts ◽  
Sorghum Bran

There is increasing interest in natural food colorants like carotenoids and anthocyanins with functional properties. Red sorghum bran is known as a rich source for anthocyanins. The anthocyanin contents extracted from red sorghum bran were evaluated by biochemical analysis. Among the three solvent system used, the acidified methanol extract showed a highest anthocyanin content (4.7 mg/g of sorghum bran) followed by methanol (1.95 mg/g) and acetone (1 mg/g). Similarly, the highest total flavonoids (143 mg/g) and total phenolic contents (0.93 mg/g) were obtained in acidified methanol extracts than methanol and acetone extracts. To study the health benefits of anthocyanin from red sorghum bran, the total antioxidant activity was evaluated by biochemical and molecular methods. The highest antioxidant activity was observed in acidified methanol extracts of anthocyanin in dose-dependent manner. The antioxidant activity of the red sorghum bran was directly related to the total anthocyanin found in red sorghum bran.

scholarly journals Exploring the phytochemical and antioxidant potentialof Hylocereuspolyrhizus peel extract using biochemical approach

2021 ◽  
Vol 913 (1) ◽  
pp. 012076
Author(s):  
Y D Muksin ◽  
Mahrus ◽  
S Bahri
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Dependent Manner ◽  
Flavonoid Content ◽  
Dragon Fruit ◽  
Ic50 Value ◽  
Biochemical Approach ◽  
Antioxidant Agent ◽  
Peel Extract

Abstract Red dragon fruit or Hylocereuspolyrhizus is one of the most popular fruits in Indonesia. Besides being consumed directly, H. Polyrhizus processed into various forms of processed food products such as jams, syrups, sweets, tea, and functional drinks. Unfortunately, massive quantities of solid waste, including H. polyrhizuspeel produced every year, continues to increase from year to year. Their disposal led to severe environmental issues. Whereas, H. polyrhizuspeels are abundant in beneficial secondary metabolites compoundespecially flavonoid and phenolic. The presence of flavonoid and phenolic content provides many benefits in the development of natural medicines, especially as antioxidants. However, the research related to exploring antioxidant potentials of H. polyrhizuspeel is still very limited. This study aimed to explore the phytochemical of H. polyrhizuspeel and their role as a natural-antioxidant agent. H. polyrhizuspeels were extracted through a maceration method using 96% of ethanol as their solvent. A total phenolic essay is determined by the method of Folin-Ciocalteu reagent using gallic acid as a reference. AlCl3 reagent is used to analyse the flavonoid content by comparing with quercetin. Antioxidant activity was done by DPPH and ABTS free radical scavenging methods. The total phenolic and flavonoid content of H. polyrhizuspeel extract (HPPE) at 107.35 ± 8.02 mg GAE/g and 108.82 ± 12.69 mg QE/g respectively. Furthermore, antioxidant activity of HPPE showed IC50 value at 136.20 ± 0.70 Lig/ml Lig/ml with DPPH methods and 390.70 ± 1.25 Lig/ml ug/ml with ABTS methods. Based on this recent study, HPPE has a moderate antioxidant activity by reducing free radicals in dose dependent manner.

scholarly journals Extraction of Anthocyanins from Borage (Echium amoenum) Flowers Using Choline Chloride and a Glycerol-Based, Deep Eutectic Solvent: Optimization, Antioxidant Activity, and In Vitro Bioavailability

Molecules ◽  
2021 ◽  
Vol 27 (1) ◽  
pp. 134
Author(s):  
Oscar Zannou ◽  
Hojjat Pashazadeh ◽  
Mohamed Ghellam ◽  
Salam A. Ibrahim ◽  
Ilkay Koca
Keyword(s):  
Antioxidant Activity ◽  
Biological Activities ◽  
Choline Chloride ◽  
Radical Scavenging ◽  
Deep Eutectic Solvent ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Antioxidant Power ◽  
Echium Amoenum

Borage flower (Echium amoenum), an annual herb native to the Mediterranean region, is an excellent source of anthocyanins and is widely used in various forms due to its biological activities. In the present study, a choline chloride and glycerol (CHGLY)-based natural deep eutectic solvent (NADES) was applied in order to extract the anthocyanins from borage flowers. The traditional solvents, including water, methanol, and ethanol, were used to evaluate the efficiency of CHGLY. The results showed that CHGLY was highly efficient compared to the traditional solvents, providing the highest amounts of the total anthocyanin content (TAC), total phenolic content (TPC), total flavonoid content (TFC), individual anthocyanins, and antioxidant activity (DPPH radical scavenging (DPPH) and ferric-reducing antioxidant power (FRAP) assays). The most dominant anthocyanin found in studied borage was cyanidin-3-glucoside, followed by cyanin chloride, cyanidin-3-rutinoside, and pelargonidin-3-glucoside. The bioavailability % was 71.86 ± 0.47%, 77.29 ± 0.57%, 80.22 ± 0.65%, and 90.95 ± 1.01% for cyanidin-3-glucoside, cyanidin-3-rutinoside, by pelargonidin-3-glucoside and cyanin chloride, respectively. However, cyanidin-3-glucoside was the anthocyanin compound showing the highest stability (99.11 ± 1.66%) in the gastrointestinal environment. These results suggested that choline chloride and glycerol-based NADES is not only an efficient, eco-friendly solvent for the extraction of anthocyanins but can also be used to increase the bioavailability of anthocyanins.

scholarly journals Corn Tassel: A New Source of Phytochemicals and Antioxidants Potential for Value-added Products Development in Agro-industry

2018 ◽  
Author(s):  
Prakasit Duangpapeng ◽  
Danupol Ketthaisong ◽  
Khomsorn Lomthaisong ◽  
Kamol Lertrat ◽  
Marvin Paul Scott ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Developmental Stages ◽  
Value Added ◽  
Food Supplement ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Corn Seed ◽  
Development Stages ◽  
Pollen Shed

Corn tassel is a by-product from hybrid corn seed production and a new source of phytochemicals including compounds with antioxidant activity. Four tassel development stages were evaluated in eight commercial corn varieties. Corn varieties and tassel developmental stages showed significant variations (P0.01) for all parameters. Total phenolic content and antioxidant activity were highest in field corn. KGW1, a purple waxy variety, had the highest anthocyanin content and carotenoid content at tassel development stages at 50% and 75% of pollen shed, whereas the tassel developmental stages at the 1st day of pollen shed and 50% of pollen shed had the highest of anthocyanin yield and carotenoid yield. The most suitable time for tassel harvest should be between the 1st day of pollen shed to 50% of pollen shed. Phytochemicals and antioxidants that are extracted from corn tassel can be used as a functional food supplement, natural pharmaceuticals and cosmetic products.

scholarly journals Phytochemical Characterization of Commercial Processed Blueberry, Blackberry, Blackcurrant, Cranberry, and Raspberry and Their Antioxidant Activity

Antioxidants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 540 ◽  
Author(s):  
Zoriţa Diaconeasa ◽  
Cristian I. Iuhas ◽  
Huseyin Ayvaz ◽  
Dumitriţa Rugină ◽  
Andreea Stanilă ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Rubus Idaeus ◽  
Production Costs ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Subsequent Storage

Being delicious and containing strong disease-fighting agents, berries represent an increasing proportion of fruits consumed nowadays in our diet. However, berries are highly perishable as fresh and, therefore, they are usually processed into various products to extend their shelf-life and availability throughout the year. Among the fruit-containing products, jam is one of the most common due to its nourishing properties, its low production costs, and its accessibility for a lengthy period. Rather than home preparation, consumers nowadays increasingly prefer to purchase commercial jams from markets due to its convenience. Although fresh berries have been extensively studied for their phenolic compounds, a limited number of studies investigating commercially manufactured jams have been conducted so far. Considering this, the objective of this study was to assess the total phenolic, flavonoid, and anthocyanin content and the antioxidant activity of five commonly consumed commercial berry jams (blueberry (Vaccinium myrtillus), blackberry (Rubus fruticosus) and blackcurrant (Ribes nigrun) mixture, blackcurrant (Ribes nigrun), cranberry (Vaccinium macrocarpon) and raspberry (Rubus idaeus)) collected from the market. Even though a possible loss of phenolics, anthocyanins, and a decrease of radical scavenging activity may occur during jam processing and subsequent storage, our data indicated that the selected commercial jams remained good sources of nutritive molecules with antioxidant properties based on the high levels of total phenolics, flavonoids, anthocyanins, and elevated antioxidant activities determined in this study. Additionally, the samples were characterized by GC-MS for their volatile profiles, and terpenes were found to be the dominating class covering more than 74% of volatile compounds in the jams.

scholarly journals Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (Solanum melongena L.) Peel

Antioxidants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 351
Author(s):  
Georgiana Horincar ◽  
Elena Enachi ◽  
Vasilica Barbu ◽  
Doina Georgeta Andronoiu ◽  
Gabriela Râpeanu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Solanum Melongena ◽  
Value Added ◽  
Biologically Active ◽  
Total Phenolic ◽  
Overall Acceptability ◽  
A Value ◽  
High Antioxidant Activity ◽  
Weak Gel

In this study, antioxidant-rich eggplant peel extract was used to obtain a value-added pastry cream. In order to reduce the susceptibility to degradation, microencapsulation of the biologically active compounds from the eggplant peel was first performed. The microencapsulated bioactive compounds powder (MBC) obtained through freeze-drying retained about 94.31% of the anthocyanins present in the extract, was rich in phenolic compounds, and displayed a high antioxidant activity. The purple colored powder was added to the pastry cream in different concentrations (5% and 10%), allowing significant increase of total phenolic content and antioxidant activity, which were rather stable over 72 h of storage under refrigeration conditions. Sensory evaluation indicated that addition of MBC resulted in improved color and overall acceptability of the pastry cream formulation. All pastry cream samples exhibited rheological behavior specific to the weak gel-like structures, with increasing values of storage modulus with MBC addition. The instrumental texture analysis showed that MBC addition to the pastry cream slightly decreased the firmness and improved the chewiness of the samples.

scholarly journals Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Pablo A. Ulloa ◽  
Juan Vidal ◽  
María I. Ávila ◽  
Mariela Labbe ◽  
Seth Cohen ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Ethanolic Extract ◽  
Linear Increase ◽  
Total Phenolic ◽  
Frap Assay ◽  
Propolis Extract

Antioxidant-rich foods and beverages play an essential role in the prevention of diseases. This study assessed the influence of the addition of ethanolic extract of propolis (EEP) to beer at different concentrations (0.05, 0.15, and 0.25 g/L). Total phenolic content (TPC) and total flavonoid content (TFC) were determined. Antioxidant activity (AA) was evaluated by radical scavenging activity (DPPH and ABTS) and reducing power (FRAP). The addition of EEP in beer resulted in a linear increase in the TPC with values of 4.5%, 16.7%, and 26.7% above a control (no EEP added; 242 mg gallic acid equivalent/L). A similar increase was observed with TFC values 16.0%, 49.7%, and 59.2% above the control (16.9 mg quercetin equivalent/L). The FRAP assay indicated linear increases in AA relative to control with values of 1555, 1705, and 1892 μmol Trolox equivalent/L following EEP additions. The incorporation of EEP resulted in increases in the bioactive compounds and AA in beer without altering the physicochemical parameters of golden ale beer. The results indicate a promising use of propolis extract as a functional ingredient in beer.

scholarly journals Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety “BRS Magna”

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3701
Author(s):  
Gabriela Viana da Silva ◽  
Bruna Aparecida Souza Machado ◽  
Walkia Polliana de Oliveira ◽  
Camilla Fernanda Godinho da Silva ◽  
Cedenir Pereira de Quadros ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Drying Methods ◽  
Anthocyanin Content ◽  
Drying Process ◽  
Total Anthocyanin ◽  
Antioxidant Power ◽  
Conventional Oven

The effects of the drying process using the conventional oven and freeze-drying on the thermogravimetric profile, proximate composition, color parameters, individual bioactive compounds, and antioxidant activity in the grape residue (skin) were evaluated. Twenty individual phenolic compounds were identified, where a variation in concentration was observed for flavonols, stilbenes, phenolic acids, flavonoids, procyanidins, and particularly anthocyanins (malvidin-3,5-di-O-glucoside of 253.2–536.9 mg/kg) due to the drying process. Drying in a conventional oven caused a decrease of 23% of the total polyphenols. The skin of the BRS magna grape has a high concentration of total phenolic content of 489.5–148.3 mg.GAE/100 g, total anthocyanin content of 124.9–260.1 mg.CE/100 g, and total flavonoid content of 12.7–26.0 mg.QE/100 g. The results of free radical scavenging activity (1.26–4.91 μg/mL, as EC50) and ferric reducing antioxidant power (82.93–184.10 μmol/g of skin as equivalent to Fe2SO4) indicate high antioxidant activity, independently of the drying process applied. It was concluded that, if the application is directed to anthocyanin compounds, the use of lyophilization is recommended. On the other hand, if the interest is in bioactive compounds that exert antioxidant activity, conventional oven-drying can be used.

Comparison of antioxidant capacity and phenolic compounds of berries, chokecherry and seabuckthorn

2009 ◽  
Vol 4 (4) ◽  
pp. 499-506 ◽  
Author(s):  
Wende Li ◽  
Arnold Hydamaka ◽  
Lynda Lowry ◽  
Trust Beta
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Caffeic Acid ◽  
Radical Scavenging ◽  
Value Added ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Berry Fruits ◽  
Wild Blueberry

AbstractAntioxidant capacity and phenolic compounds (phenolic acids and anthocyanins) of four berry fruits (strawberry, Saskatoon berry, raspberry and wild blueberry), chokecherry and seabuckthorn were compared in the present study. Total phenolic content and total anthocyanin content ranged from 22.83 to 131.88 g/kg and 3.51 to 13.13 g/kg, respectively. 2,2-Diphenyl-1-picryhydrazyl free radical scavenging activity ranged from 29.97 to 78.86%. Chokecherry had the highest antioxidant capacity when compared with berry fruits and seabuckthorn. The highest caffeic acid, gallic acid and trans-cinnamic acid levels were found in chokecherry (6455 mg/kg), raspberry (1129 mg/kg) and strawberry (566 mg/kg), respectively. Caffeic acid was also the major phenolic acid in Saskatoon berry (2088 mg/kg) and wild blueberry (1473 mg/kg). The findings that chokecherry has very high antioxidant capacity and caffeic acid levels, are useful for developing novel value-added antioxidant products and also provide evidence essential for breeding novel cultivars of fruit plants with strong natural antioxidants.

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