scholarly journals Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) Beverages

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 332
Author(s):  
Adriana Aniceto ◽  
Julia Montenegro ◽  
Rafael da Silva Cadena ◽  
Anderson Junger Teodoro
Keyword(s):  
Experimental Design ◽  
Antioxidant Capacity ◽  
Sugar Content ◽  
Physicochemical Characterization ◽  
Total Phenolic ◽  
Spondias Mombin ◽  
Sensory Acceptance ◽  
Byrsonima Crassifolia ◽  
Significant Difference ◽  
High Sugar Content

Amazonian fruits are excellent sources of bioactive compounds and can be used in beverages to improve the nutritional and sensorial characteristics. The present study aimed to develop a blend of murici (Byrsonima Crassifolia (L.) Kunth) and taperebá (Spondias Mombin L.) through experimental design and investigating the nutritional and sensorial characteristics of fruits and beverages. The murici was highlighted as higher vitamin C content (58.88 mg · 100 g−1) compared to taperebá (25.93 mg · 100 g−1). The murici and taperebá are good sources of total phenolic compounds (taperebá 1304.15 ± 19.14 mgGAE · 100 g−1 and the murici of 307.52 ± 19.73 mg GAE · 100 g−1) and flavonoids (174.87 ± 1.76 μgQE/g and 129.46 ± 10.68 μgQE/g, murici and taperebá, respectively), when compared to other Brazilian fruits. The antioxidant capacity in different methods revealed that the taperebá had a higher average in the results, only in the ORAC method and did not present a significant difference (p > 0.05) in relation to the murici. The beverage development was performed using experimental design 23, showed through sensory analysis and surface response methodology that murici and high sugar content (between 12.5 and 14.2% of sugar) influenced in sensory acceptance. Our findings indicate that beverages with improved nutrition and a sensory acceptance can be prepared using taperebá and murici fruits.

scholarly journals Influence of various factors (temperature, humidity, light) on the chemical composition and antioxidant activity of bisquis

2021 ◽  
pp. 7-14
Author(s):  
A. N. Gulyaeva ◽  
M. S. Voronina ◽  
N. V. Makarova
Keyword(s):  
Antioxidant Activity ◽  
Raw Materials ◽  
Sugar Content ◽  
Total Content ◽  
Total Phenolic ◽  
Black Currant ◽  
Confectionery Products ◽  
High Sugar Content ◽  
Total Antioxidant ◽  
Phenolic Substances

Confectionery - food products, usually with a high sugar content, characterized by high calorie content and digestibility. They are divided into groups: sugar, flour confectionery, chocolate, cocoa. The following types of products are used as the main raw materials for the preparation of confectionery products: flour (wheat, rye, corn, rice, oatmeal, etc.), sugar, honey, fruits and berries, milk and cream, fats, eggs, yeast, starch, cocoa, nuts, food acids, gelling agents, flavoring and aromatic additives, food dyes and baking powder. The high content of carbohydrates, proteins and fats, as well as polyunsaturatedfatty acids and some vitamins determines the significant value of confectionery products. The influence of shelf life on biscuit semi-finished products prepared according to the classical recipe using pomace powder and concentrated juice of black currant and blueberry berries is shown. Methods used in the experimental part: measurement of the total phenolic content using the Folin-Chekelau reagent, the total content of flavonoids and anthocyanins, the level of free radical capture DPPH (2,2-diphenyl-1-picrilhydrazyl), the total antioxidant activity by the FRAP method and the antioxidant activity in the linoleic acid system. It was found that the content of phenolic substances, flavonoids, anthocyanins and antioxidant activity is greatly influenced by high humidity and a constant light source. These indicators are significantly reduced, but when stored in a vacuum, this decrease in indicators can be slowed down.

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 Phenolic and Antioxidant Analysis of Olive Leaves Extracts (Olea europaea L.) Obtained by High Voltage Electrical Discharges (HVED)

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 248 ◽  
Author(s):  
Irena Žuntar ◽  
Predrag Putnik ◽  
Danijela Bursać Kovačević ◽  
Marinela Nutrizio ◽  
Filip Šupljika ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
High Voltage ◽  
Near Infrared ◽  
Green Technology ◽  
Total Phenolic ◽  
Green Solvents ◽  
Electrical Discharges ◽  
Olive Leaves ◽  
Significant Difference

Background: The aim of this study was to evaluate high voltage electrical discharges (HVED) as a green technology, in order to establish the effectiveness of phenolic extraction from olive leaves against conventional extraction (CE). HVED parameters included different green solvents (water, ethanol), treatment times (3 and 9 min), gases (nitrogen, argon), and voltages (15, 20, 25 kV). Methods: Phenolic compounds were characterized by ultra-performance liquid chromatography-tandem mass spectrometer (UPLC-MS/MS), while antioxidant potency (total phenolic content and antioxidant capacity) were monitored spectrophotometrically. Data for Near infrared spectroscopy (NIR) spectroscopy, colorimetry, zeta potential, particle size, and conductivity were also reported. Results: The highest yield of phenolic compounds was obtained for the sample treated with argon/9 min/20 kV/50% (3.2 times higher as compared to CE). Obtained results suggested the usage of HVED technology in simultaneous extraction and nanoformulation, and production of stable emulsion systems. Antioxidant capacity (AOC) of obtained extracts showed no significant difference upon the HVED treatment. Conclusions: Ethanol with HVED destroys the linkage between phenolic compounds and components of the plant material to which they are bound. All extracts were compliant with legal requirements regarding content of contaminants, pesticide residues and toxic metals. In conclusion, HVED presents an excellent potential for phenolic compounds extraction for further use in functional food manufacturing.

scholarly journals Biochemical Characterisation and Sensory Evaluation of Differently Coloured and Shaped Tomato Cultivars

2019 ◽  
Vol 47 (3) ◽  
Author(s):  
Aylin Celile OLUK ◽  
Atilla ATA ◽  
Mustafa ÜNLÜ ◽  
Ebru YAZICI ◽  
Zafer KARAŞAHİN ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Sensory Evaluation ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Sugar Content ◽  
Eastern Mediterranean Region ◽  
Total Phenolic ◽  
Biochemical Characterisation ◽  
Tomato Cultivars ◽  
Β Carotene

Antioxidant capacity, total phenolic content, colour, sugar, volatiles, ascorbic acid and carotenoid (β-carotene and lycopene) contents of differently coloured and shaped tomato cultivars (cvs) grown in the Eastern Mediterranean region, Turkey were determined, along with a sensory evaluation. Tomato cultivars of two different types (cherry and beefsteak) and four different colours (red, yellow, orange and brown) were analysed. All plants were simultaneously grown in the same field and subjected to identical horticultural practices to minimise the effects of environmental conditions and to maximise those related to genotype. The red cherry cultivar had the highest lycopene content, while the orange beefsteak cultivar had the highest β-carotene content. The highest antioxidant capacity, total phenolic content and hardness scores were found in cherry-type tomatoes, except the yellow one. The red cherry cultivar had the highest sugar content. Red and brown cherry cultivars were also significant in terms of their high carotenoid and sugar contents, along with a high antioxidant activity. The brown cherry cultivar had the highest total phenol content. The highest quantities of 2-hexenal, 3-hexen-1-ol, and 6-methyl-5-hepten-2-one were detected in red cultivars. The brown cherry cultivar had the highest sweetness, typical aroma and hardness scores, while the yellow beefsteak cultivars the lowest sweetness typical aroma scores. In terms of sensory parameters, red and brown cultivars scored higher than yellow and orange ones.   ********* In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue. *********

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 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 In vitro, antioxidant activities of aqueous and methanol roselle (Hibiscus sabdariffa) calyces extracts from two localities in Cameroon

2020 ◽  
Vol 4 (08) ◽  
pp. 292-297
Author(s):  
Ghislain Maffo Tazoho ◽  
Esther Etengeneng Agbor ◽  
Inocent Gouado
Keyword(s):  
Oxidative Stress ◽  
Free Radical ◽  
Antioxidant Capacity ◽  
Aqueous Extract ◽  
Methanol Extract ◽  
Total Phenolic ◽  
Hibiscus Sabdariffa ◽  
Antioxidant Power ◽  
Methanol Extracts ◽  
Significant Difference

Background: Fighting against malnutrition and diseases such as oxidative stress diseases via a food-based approach could be achieved through identification, valorization, and promotion of local foods rich in macro- and micronutrients and phytochemical components. Aim: This study aimed to investigate the effect of agro-ecological conditions on the antioxidant capacity of the Hibiscus sabdariffa aqueous and methanol calyces extracts. Material and methods: The total phenolic content, the free radical DPPH• (1,1-diphenyl-2-picrylhydrazyl), and ferric reducing antioxidant power (FRAP) activities were evaluated in aqueous and methanol Hibiscus sabdariffa calyces extract samples from two localities (Dschang [western highland zone] and Ngaoundéré [high Guinean savanna zone]) in Cameroon. Results: The results obtained showed that these extracts contain an important amount of total phenolic compounds with no significant difference (P>0.05) between aqueous and methanol extracts and also between the origins of calyces. The extracts showed their ability to reduce Fe3+ to Fe2+ as well as their ability to reduce the free radical, DPPH•. Concerning the FRAP results, at the concentration of 12.5µg/mL, the absorbance of AEN (Aqueous Extract from Ngaoundéré locality) recorded the value (0.33±0.05) meanwhile at a far higher concentration of 200 µg/mL, the absorbance of MEN (Methanol Extract from Ngaoundéré locality) was the highest (1.39±0.06). The CI50 of methanol extracts was significantly low (P<0.05) compared to that of aqueous extracts. The value ranges were 11.31±0.15, 14.69±0.84, 18.07±0.63, 20.50±0.54, and 21.50±0.54 µg/mL for ascorbic acid, MEN (Methanol Extract from Ngaoundéré locality), MED (Methanol Extract from Dschang locality), AEN (Aqueous Extract from Ngaoundéré locality), and AED (Aqueous Extract from Dschang locality) respectively. Conclusion: These findings show that the antioxidant activity of methanol extract is higher than that of aqueous extract. Hibiscus calyces from the two localities could be used as a natural antioxidant in the treatment of oxidative stress diseases. Keywords: Roselle calyces, aqueous and methanol extracts, antioxidant capacity.

scholarly journals Electrochemical Determination of Antioxidant Capacity of Traditional Homemade Fruit Vinegars Produced with Double Spontaneous Fermentation

2021 ◽  
Vol 9 (9) ◽  
pp. 1946
Author(s):  
Maja Chochevska ◽  
Elizabeta Jančovska Seniceva ◽  
Sanja Kostadinović Veličkovska ◽  
Galaba Naumova-Leţia ◽  
Valentin Mirčeski ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Physicochemical Characterization ◽  
Acetic Acid Bacteria ◽  
Electrochemical Determination ◽  
Raw Material ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Spontaneous Fermentation ◽  
Trolox Equivalent

In the current study, the antioxidant activity of traditional homemade fruit vinegars (HMV) was estimated by measuring the rate of homogeneous redox reaction with 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical cation (ABTS•+) using cyclic voltammetry. The antioxidant capacity of six HMV produced using traditional methods and the physicochemical characterization were measured in different vinegar production steps throughout a double spontaneous fermentation process, i.e., without any addition of yeasts or acetic acid bacteria. Their antioxidant capacity was compared with seven fruit commercial vinegars (ComV). Furthermore, the antioxidant capacity was independently measured with the TEAC (Trolox equivalent antioxidant capacity) assay, aiming at correlating with the electrochemical experimental data. Obtained results from both methods, the electrochemical and TEAC assays, interestingly indicated that all HMV have at least 10 times higher antioxidant activity than ComV. Furthermore, the large range of values for antioxidant capacity in samples of commercial vinegars from apples attested the importance of the raw material quality and technological procedures. The positive correlation between total phenolic content and antioxidant capacity measured by the two type of assays indicated that rose hip homemade vinegar (HMV5) has the highest antioxidant capacity. In contrast, the lowest levels of phenolic compounds and antioxidant capacity were found in apple and persimmon homemade vinegars (HMV1 and HMV6, respectively) which indicated that the type of fruit is crucial towards the production of high-quality vinegars. In this way, the use of traditional processes for the production of fruit vinegars proved to be very promising in terms of producing differentiated vinegars and, concomitantly, reaching high levels of health-promoting antioxidant capacities.

scholarly journals The Development and Consumer Acceptance of Functional Fruit-Herbal Beverages

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1819
Author(s):  
Sylwia Skąpska ◽  
Krystian Marszałek ◽  
Łukasz Woźniak ◽  
Justyna Szczepańska ◽  
Joanna Danielczuk ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Sea Buckthorn ◽  
Consumer Acceptance ◽  
Steviol Glycosides ◽  
Potential Health ◽  
Active Compounds ◽  
Overall Acceptability ◽  
Sensory Acceptance ◽  
Significant Difference ◽  
Functional Beverages

The development of functional beverages often requires a compromise between the palatability and high content of bio-active compounds. The purpose of this study was to elaborate on the fruit-herbal beverages with defined pro-health functions and evaluate their consumer acceptance. The beverages contained 80% of juices obtained from the fruits of aronia, rugosa rose, acerola, sea buckthorn, and cranberry. Each beverage was supplemented with different plant extracts which enhanced the designed functions of the beverage. The beverages were sweetened with sugar or with steviol glycosides, and were preserved by thermal pasteurization. The main groups of bio-active compounds and antioxidant capacity using ABTS, DPPH, and ORAC methods were analysed before and after pasteurization. The sensory acceptance was tested by 60 adult consumers who assessed the desirability of taste, odour, colour, and overall quality. Each beverage contained substantial amounts of polyphenols, including anthocyanins; rosehip-acerola and sea buckthorn beverages were also sources of vitamin C and carotenoids. All these components were stable under thermal treatment. Rosehip-acerola beverages had the highest antioxidant capacity, which was measured using all three methods exhibited. The highest level of consumer acceptance and willingness to purchase went to aronia beverages, while the sea buckthorn gained the lowest. There was no significant difference between the acceptance of beverages sweetened with sugar and stevia. Women and the 25- to 34-year-old consumer group rated the overall acceptability of the beverages slightly higher, although this was not reflected in their inclination to buy them. Attitude toward proper body mass and health had no influence on overall acceptance and willingness to complete the purchases. The main motivation for purchasing the functional beverages was their sensory acceptance, even if the consumers were informed of their potential health benefits.

scholarly journals Nutritional quality and technological potential of pitaya species

2021 ◽  
pp. 2023-2030
Author(s):  
Leonel Vinicius Constantino ◽  
◽  
Douglas Mariani Zeffa ◽  
Marinara Ferneda Ventorim ◽  
Leandro Simões Azeredo Gonçalves ◽  
...  
Keyword(s):  
Organic Acids ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Sugar Content ◽  
Radical Scavenging ◽  
Sweet Taste ◽  
Spectrophotometric Analysis ◽  
Total Phenolic ◽  
Natural Food

Hylocereus costaricensis, H. undatus, and H. megalanthus are pitaya species produced and marketed in Brazil. The cultivation of this fruit has increased in recent years owing to its attractive appearance and sweet taste, and it may be either consumed fresh or processed for beverages and desserts. Studies on the biochemical traits and antioxidant capacity of these species can contribute to the development of new pitaya cultivars for fresh consumption and/or industrial processing. Sugars and organic acids were extracted from fruit, separated, and quantified using a chromatographic system. Total phenolic content and antioxidant capacity were quantified by spectrophotometric analysis using the Folin-Ciocalteu assay and 2,2-diphenyl-1-picrylhydrazyl radical scavenging, respectively. The data were subjected to analysis of variance and the Tukey’s test. H. undatus presented 9.83% of the total sugars, distributed as 4.75% glucose and 5.08% fructose. Total sugar concentration for H. megalanthus was 5.93%, with 0.99%, 3.25%, and 1.69% of glucose, fructose, and sucrose, respectively, and was the only species containing sucrose. The concentrations of organic acids for H. costaricensis, H. undatus, and H. megalanthus were 0.83%, 0.71%, and 0.62% for malic acid and 0.37%, 0.36%, and 0.40% for citric acid, respectively. Ascorbic acid (vitamin C) was not detected in the pulp samples. H. costaricensis had the highest content of total phenolic content and antioxidant capacity, 33.75 mg gallic acid equivalents 100 g-1 and 175.51 μmol Trolox equivalent antioxidant activity 100 g-1, respectively. Thus, the consumption of H. megalanthus fruits is recommended for people who require carbohydrate-restricted diets, although sensorially it seems to have the sweetest pulp, probably owing to the presence of sucrose. H. undatus pulp is interesting for the desserts and beverages industry owing to its high sugar content and low acidity, whereas fruits of H. costaricensis have the highest antioxidant capacity and can be used for natural food coloring.

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