The Quality of Ciders Depends on the Must Supplementation with Mineral Salts

Providing yeast with the right amount of mineral salts before fermentation can contribute to improving the entire technological process, resulting in a better-quality final product. The aim of this study was to assess the impact of apple must supplementation with mineral salts ((NH4)2SO4, MgSO4, (NH4)3PO4)) on enological parameters, antioxidant activity, total polyphenol content, and the profile of volatile cider compounds fermented with various yeast strains. Rubin cultivar must was inoculated with wine, cider, and distillery or wild yeast strains. Various mineral salts and their mixtures were introduced into the must in doses from 0.167 g/L to 0.5 g/L. The control sample consisted of ciders with no added mineral salts. The basic enological parameters, antioxidant properties, total polyphenol content, and their profile, as well as the composition of volatile compounds, were assessed in ciders. Must supplementation with magnesium salts significantly influenced the use of the analyzed element by yeast cells and was dependent on the yeast strain. In supplemented samples, a decrease in alcohol concentration and total acidity, as well as an increase in the content of extract and total polyphenols, was observed compared to the controls. The addition of ammonium salts caused a decrease in the amount of higher alcohols and magnesium salts, as well as a decrease in the concentration of some esters in ciders.

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Determination of Thermostability Degree of Lycopene in Watermelon (Citrullus lanatus)

Separations ◽

10.3390/separations8110220 ◽

2021 ◽

Vol 8 (11) ◽

pp. 220

Author(s):

Bohuslava Tremlova ◽

Hana Koudelkova Mikulaskova ◽

Tomas Pencak ◽

Karolina Tesikova ◽

Simona Dordevic ◽

...

Keyword(s):

Bioactive Compounds ◽

Citrullus Lanatus ◽

Antioxidant Properties ◽

Control Sample ◽

Polyphenol Content ◽

Total Polyphenol ◽

Total Polyphenol Content ◽

Heat Treated ◽

Heating Treatment ◽

Lycopene Content

The aim of the work was to determine the degree of watermelon (Citrullus lanatus) thermostability according to the content of the present bioactive compounds and antioxidant properties. The watermelon samples were exposed to the following temperatures/time regimes: 40, 70, and 100 °C; 2, 5, and 15 min. The sample characteristics were monitored by spectrophotometric and chromatographic methods. Statistically significant (p < 0.05) differences were observed between the heat-treated samples compared to the heat-untreated control sample; differences were found almost between all samples. The total polyphenol content increased in all heat-treated samples. The highest total polyphenol content was observed among samples treated at 40 °C for 15 min (1.38 ± 0.01 mg/g). Lycopene content (measured by spectrophotometer) also increased in the same samples exposed to 40 °C for 5 min (65.45 ± 0.20 mg/kg), though higher temperatures (70 and 100 °C) resulted in lycopene degradation. Chromatographic method (measured by high-pressure liquid chromatography) showed lycopene degradation after each heating treatment. Not unambiguously, results and observations were not found in antioxidant activity due to oscillations in measured bioactive compounds. The obtained results emphasize processes in heat-treated watermelon, and they can be useful in the production of different products where this food commodity can be included.

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Crop Load Density Affects ‘York’ Apple Juice and Hard Cider Quality

HortScience ◽

10.21273/hortsci10962-16 ◽

2016 ◽

Vol 51 (9) ◽

pp. 1098-1102 ◽

Cited By ~ 5

Author(s):

Gregory Peck ◽

Megan McGuire ◽

Thomas Boudreau ◽

Amanda Stewart

Keyword(s):

Apple Juice ◽

Sectional Area ◽

Polyphenol Content ◽

Cross Sectional ◽

Total Polyphenol ◽

Crop Load ◽

Total Polyphenol Content ◽

Yeast Assimilable Nitrogen ◽

The Impact ◽

Assimilable Nitrogen

To assess the impact crop load has on hard cider chemistry, ‘York’ apple (Malus ×domestica Borkh.) trees were hand thinned to three different crop loads: low [two apples per cm2 branch cross-sectional area (BCSA)], medium (four apples per BCSA), and high (six apples per BCSA). Higher crop loads produced smaller, less acidic fruit that were slightly more mature. In juice made from fruit from these treatments, the total polyphenol content did not differ at harvest, but, after fermentation, the medium crop load had 27% and the high crop load had 37% greater total polyphenol content than the low crop load. Yeast assimilable nitrogen (YAN) concentration in juice made from fruit from the low crop load treatment had 18% and 22% greater than the medium and high crop load, respectively. YAN concentrations in juice from the medium and high crop load treatments were similar. Our results provide apple growers and hard cider producers with a better understanding of how apple crop load impacts YAN concentrations in juice and total polyphenol concentrations in juice and cider.

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Changes of antioxidant activity and active compounds content in selected teas

Foods and raw materials ◽

10.21603/2308-4057-2020-1-91-97 ◽

2020 ◽

Vol 8 (1) ◽

pp. 91-97

Author(s):

Barbara Kolodziej ◽

Sugier Danuta ◽

Luchowska Katarzyna

Keyword(s):

Antioxidant Activity ◽

Antioxidant Properties ◽

Ferric Ions ◽

Polyphenol Content ◽

Total Polyphenols ◽

Total Polyphenol ◽

Total Polyphenol Content ◽

Tea Infusions ◽

Anti Oxidant ◽

Brewing Time

Our study tested 45 tea infusions classified into five groups (white, green, red, black, and other teas) for the content of total polyphenols and flavonoids, as well as antioxidant properties, by the FRAP and DPPH methods. We examined these parameters after prolongation of the brewing time from 10 to 30 min and overnight storage. The results showed that the capacity of the teas to bind free radicals was differentiated and the amount of anti-oxidant compounds depended on their nature. In terms of antioxidant activity and total polyphenol content, the tested tea types were ranked in the following order: white > green > black > red > other teas (yerba mate > rooibos). Our experiment demonstrated a positive correlation between the polyphenol content and antioxidant activity of the analyzed teas. Also, the DPPH antiradical efficiency was comparable to their ability to reduce ferric ions. The extended brewing time had a significant effect on the antioxidant activity of the infusions and the polyphenolic compounds analyzed therein. In contrast, storage of the infusions for 24 h at room temperature changed their antioxidant activity and affected the total polyphenol content.

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Effect of Musts Oxygenation at Various Stages of Cider Production on Oenological Parameters, Antioxidant Activity, and Profile of Volatile Cider Compounds

Biomolecules ◽

10.3390/biom10060890 ◽

2020 ◽

Vol 10 (6) ◽

pp. 890

Author(s):

Tomasz Tarko ◽

Aleksandra Duda-Chodak ◽

Paweł Sroka ◽

Magdalena Januszek

Keyword(s):

Antioxidant Activity ◽

Alcoholic Beverage ◽

Control Sample ◽

Wine Yeast ◽

Volatile Components ◽

Polyphenol Content ◽

Total Polyphenol ◽

Wild Yeast ◽

Yeast Strains

The micro-oxygenation of musts may affect the quality of a finished alcoholic beverage. The aim of this study was to determine the effect of micro-oxygenation at various stages of fermentation on oenological parameters, antioxidant activity, total polyphenol content, and profile of volatile cider compounds fermented with various yeast strains. Rubin cultivar must was inoculated with wine yeast, cider yeast, distillery yeast, and wild yeast strains. Some of the inoculated samples were oxygenated immediately after yeast inoculation, and some on the second and third fermentation days. The control sample was non-oxygenated must fermented in bottles. Higher extract concentration and acidity as well as lower potency were observed in cider treated with micro-oxygenation. Must oxygenation in most cases contributed to the reduction of polyphenol content and to the antioxidant activity of ciders, especially when fermented using wild yeast. The oxygenation of musts before fermentation caused an increase in the content of esters and alcohols in ciders. However, the oxygenation of musts during fermentation reduced the concentration of these volatile components. The oxygenation of musts during fermentation produced a differentiated effect on terpenoid concentration in ciders.

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Bioactive and Antimicrobial Properties of Eggplant (Solanum melongena L.) under Microwave Cooking

Sustainability ◽

10.3390/su13031519 ◽

2021 ◽

Vol 13 (3) ◽

pp. 1519

Author(s):

Ahmad Mohammad Salamatullah ◽

Mohammed Saeed Alkaltham ◽

Khizar Hayat ◽

Mohammed Asif Ahmed ◽

Shaista Arzoo ◽

...

Keyword(s):

Fruits And Vegetables ◽

Control Sample ◽

Solanum Melongena ◽

Antimicrobial Properties ◽

Reducing Power ◽

Polyphenol Content ◽

Total Polyphenol ◽

Microwave Cooking ◽

Total Polyphenol Content ◽

Antimicrobial Potential

Fruits and vegetables constitute a considerable amount of antioxidants and among them eggplant is a rich source of polyphenol compounds. This study investigated the bioactive and antimicrobial properties of eggplant under different degree of microwave cooking. The eggplant was cooked for 7 min (light cooked), 10 min (medium cooked), and 15 min (high cooked). The highest total polyphenol content was observed in the light cooked eggplant sample (27.35 mg gallic acid equivalent (GAE)/g dry weight (DW)) followed by high cooked sample (26.10 mg GAE/g DW), while the lowest total polyphenol content (2.79 mg GAE/g DW) was obtained for the uncooked (control) sample. The total polyphenol content of the samples ranged in the following order; light cooked > high cooked > medium cooked > uncooked. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging of eggplant ranged between 16.16% (control) and 47.88% (high cooked). The highest reducing power was exhibited by the light cooked (absorbance 1.708) eggplant sample followed by the high cooked (absorbance 1.597), while the lowest reducing power was shown by uncooked sample (absorbance 0.389). Moreover, antimicrobial studies showed that light cooked eggplant sample demonstrated broad-spectrum inhibition of growth in Gram-positive as well as Gram-negative bacteria and Candida albicans. Slightly lower antimicrobial potential was exhibited by medium cooked eggplant sample while no antibacterial or antifungal activity was recorded for the extract of high cooked eggplant sample. Microwave cooking might be a method to enhance the antioxidant and antimicrobial potential of eggplant.

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In vitro antioxidant activity of honeydew and multifloral types of honey from Serbia

Acta periodica technologica ◽

10.2298/apt1344269m ◽

2013 ◽

pp. 269-277 ◽

Cited By ~ 2

Author(s):

Zoran Maksimovic ◽

Nebojsa Nedic

Keyword(s):

Antioxidant Activity ◽

Antioxidant Properties ◽

Geographic Origin ◽

Radical Scavenging ◽

Colour Intensity ◽

Polyphenol Content ◽

Total Polyphenol ◽

Antioxidant Power ◽

Total Polyphenol Content ◽

Ferric Reducing Antioxidant Power

Antioxidant properties of fifteen multifloral and honeydew types of honey from Serbia were assessed by determination of ferric-reducing antioxidant power (FRAP assay) and 2,2- diphenyl-1-picrylhydrazyl free radical scavenging ability (DPPH assay), with respect to their total polyphenol content and colour intensity. The results of this study showed that total polyphenol content, antioxidant activity and colour intensity varied widely among different samples, even within the same type of honey. All investigated parameters were strongly dependent on geographic origin of samples, further emphasizing the importance of their detailed chemical characterisation. In general, polyphenolic content in investigated samples of honey, expressed as catechin equivalents, ranged from 480.2 to 1861.1 mg/kg. The ferric-reducing antioxidant power of honey tended to be lower in brighter and higher in darker samples, varying between 489.6 and 3089.8 ?mol Fe(II) per 100 g of honey. The correlation between the colour and antioxidant activity never reached statistical significance in the case of honeydew type of honey, which was opposed to a trend observed in the case of multifloral honey.

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Implementation of chemometric techniques for evaluation of antioxidant properties of Camellia sinensis extracts

Open Chemistry ◽

10.2478/s11532-014-0530-6 ◽

2014 ◽

Vol 12 (6) ◽

pp. 700-710 ◽

Cited By ~ 2

Author(s):

Joanna Ronowicz ◽

Bogumiła Kupcewicz ◽

Elżbieta Budzisz

Keyword(s):

Antioxidant Activity ◽

Camellia Sinensis ◽

Antioxidant Properties ◽

Cation Radical ◽

Polyphenol Content ◽

Data Set ◽

Total Polyphenol ◽

Total Polyphenol Content ◽

Radical Method ◽

Chemometric Techniques

AbstractIn this study, antioxidant properties of commercial green teas and dietary supplements containing Camellia sinensis extracts were evaluated. Extracts were examined using two antioxidant assays (DPPH· radical method and ABTS·+ cation radical method). A Folin-Ciocalteu assay was used to evaluate the total polyphenol content in the extracts. In order to compare and characterize the investigated Camellia sinensis extracts, chemometric techniques based on fingerprint chromatograms, antioxidant activity and total polyphenol content were applied. Application of chemometric methods allowed for reduction of multidimensionality of the data set and grouped the samples into differentiable clusters. The relationship between the antioxidant activity and total polyphenol content was also assessed. The results indicated that extracts with the higher polyphenolic content exhibited the stronger antiradical activity against both DPPH· radicals and ABTS·+ cation radicals. The multivariate calibration technique (such as a tree regression algorithm) can be a useful tool for rapid determining the antioxidant activity of a herbal product based on its fingerprint chromatogram

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The Effects of Dietary Inclusion of Bilberry and Walnut Leaves in Laying Hens’ Diets on the Antioxidant Properties of Eggs

Animals ◽

10.3390/ani10020191 ◽

2020 ◽

Vol 10 (2) ◽

pp. 191 ◽

Cited By ~ 6

Author(s):

Arabela Elena Untea ◽

Iulia Varzaru ◽

Tatiana Dumitra Panaite ◽

Teodor Gavris ◽

Alexandra Lupu ◽

...

Keyword(s):

Laying Hens ◽

Antioxidant Properties ◽

Egg Yolk ◽

Oxidation Products ◽

Polyphenol Content ◽

Total Polyphenol ◽

Total Polyphenol Content ◽

Egg Yolks ◽

Dietary Treatments ◽

Primary Oxidation

The purpose of this study was to examine the effects of dietary inclusion of walnut and bilberry leaves (WL and BL), as sources of natural antioxidants in poultry diets, on the enrichment of antioxidant nutrients in the egg yolk and on the susceptibility of the yolk to lipid peroxidation during storage. The experiment was conducted on 32-week-old TETRA SL LL laying hens, which were assigned to three dietary treatments with 30 birds each. Each treatment was replicated 10 times with three chicks per replicate pen. Experimental dietary treatments differed from control diet (C) by addition of 0.5% BL supplement or 1% WL supplement. The phytoadditives were not significant contributors to the productive parameters. The addition of BL and WL in laying hens’ diets significantly increased the total polyphenol content, and the zinc, lutein and zeaxanthin concentrations in the egg yolks. In regards to the oxidative stability parameters, a significant decrease in the concentrations of primary oxidation products formed in the egg yolk of experimental groups was seen, proving an efficient inhibition effect of the phytoadditives on peroxyl radical formation. A significant correlation was observed between primary oxidation products and total polyphenol content of the egg yolks, where zinc, lutein and zeaxanthin are the bioactive compounds that inhibit the formation of secondary oxidation products.

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Total Polyphenol Content and Antioxidant Capacity of Rosehips of Some Rosa Species

Medicines ◽

10.3390/medicines5030084 ◽

2018 ◽

Vol 5 (3) ◽

pp. 84 ◽

Cited By ~ 18

Author(s):

Noémi Koczka ◽

Éva Stefanovits-Bányai ◽

Attila Ombódi

Keyword(s):

Antioxidant Capacity ◽

Phenolic Content ◽

Antioxidant Properties ◽

Total Phenolic ◽

Polyphenol Content ◽

Total Polyphenol ◽

Total Polyphenol Content ◽

Reducing Ability ◽

Ethanolic Extracts ◽

Rosa Species

Background: Rosehips, the fruits of Rosa species, are well known for their various health benefits like strengthening the immune system and treating digestive disorders. Antioxidant, anti-inflammatory, and cell regenerative effects are also among their health enhancing impacts. Rosehips are rich in compounds having antioxidant properties, like vitamin C, carotenoids, and phenolics. Methods: Total polyphenol content (Folin-Ciocalteu’s method), and in vitro total antioxidant capacity (ferric-reducing ability of plasma, FRAP) in rosehips of four Rosa species (R. canina, R. gallica, R. rugosa, R. spinosissima) were determined and compared. Ripe fruits were harvested at two locations. Water and ethanolic extracts of dried fruit flesh were analyzed. Results:R. spinosissima had the highest total phenolic content and antioxidant capacity, significantly higher than the other investigated Rosa species. Both parameters were reported in decreasing order for R. spinosissima > R. canina > R. rugosa > R. gallica. Ethanolic extracts of rosehips showed higher phenolic content and antioxidant activity than water extracts. Antioxidant properties were influenced by the growing site of Rosa species. Conclusions: This study indicates that R. spinosissima exhibited the greatest phenolic and antioxidant content, and therefore can be used as a reliable source of natural antioxidants, and serve as a suitable species for further plant breeding activities. Furthermore, investigations of various Rosa species for their antioxidant properties may draw more attention to their potential as functional foods.

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Examination of breads enriched with dried basil and evaluation of the results

Élelmiszervizsgálati Közlemények ◽

10.52091/evik-2021/4-3-eng ◽

2021 ◽

Vol 67 (4) ◽

pp. 3672-3678

Author(s):

Emőke Topa ◽

Loránd Alexa ◽

Andrea Varga-Kántor ◽

Béla Kovács ◽

Nikolett Czipa

Keyword(s):

Protein Content ◽

Control Sample ◽

Fat Content ◽

Polyphenol Content ◽

Total Polyphenol ◽

Beneficial Effects ◽

Total Polyphenol Content ◽

Daily Diet ◽

Element Contents

Both bread and spices play an important role in our daily diet. Basil is an extremely popular spice, the beneficial effects of which have long been known. This is why the enrichment of breads with commercially available dried basil was carried out. In the case of basil, its antioxidant and element contents were determined. With respect to these parameters, results indicating outstandingly advantageous properties were obtained. During the enrichment, 6 different concentrations were used and a control sample was prepared that did not contain basil. As the amount of spice was increased, the total polyphenol content (TPC), flavonoid and macronutrient contents of the breads also increased. There was no difference between the products in terms of their crude fat content. In the case of the protein content, a minimal increase was measured with increasing spice concentration.

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