scholarly journals High-Pressure Processing and Ultrasonication of Minimally Processed Potatoes: Effect on the Colour, Microbial Counts, and Bioactive Compounds

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2614
Author(s):  
Konstantina Tsikrika ◽  
Des Walsh ◽  
Ashik Joseph ◽  
Catherine M. Burgess ◽  
Dilip K. Rai
Keyword(s):  
Microbial Growth ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Quinic Acid ◽  
High Pressure Processing ◽  
Total Phenolic ◽  
Minimally Processed ◽  
Microbial Counts ◽  
Colour Parameters ◽  
Processed Potatoes

HPP at 600 MPa alone, and in combination with US at 20 kHz (200 W), was applied to minimally processed potatoes of two commonly grown cultivars in Ireland. Changes in colour and microbial load (Enterobacteriaceae, total aerobic count, Salmonella, yeasts, and moulds) were monitored in vacuum-packaged potatoes during 14 days of storage at 4 °C. HPP and HPP/US significantly (p < 0.05) affected the colour parameters a*, b*, L*, and ΔE of minimally processed potatoes compared to the controls. Microbial growth was delayed in most of the treated samples with respect to those untreated (controls), while HPP completely inactivated Enterobacteriaceae in both cultivars. Total phenolic content and antioxidant activities were not altered in the treated samples of both varieties when compared to the controls. The levels of chlorogenic acid, ferulic acid, and caffeic acid were decreased after both treatments, with a significant (p < 0.05) increase in quinic acid in the treated samples as opposed to those untreated. A significant (p < 0.05) decrease in the levels of glycoalkaloids, namely α-chaconine and α-solanine, in HPP- and HPP/US-treated potatoes was also observed. These findings suggest that HPP and US can extend the shelf-life of minimally processed potatoes with a negligible impact on their antioxidant activity and phenolic content.

scholarly journals High-Pressure Processing on Whole and Peeled Potatoes: Influence on Polyphenol Oxidase, Antioxidants, and Glycaemic Indices

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2425
Author(s):  
Konstantina Tsikrika ◽  
Aine Muldoon ◽  
Nora M. O’Brien ◽  
Dilip K. Rai
Keyword(s):  
High Pressure ◽  
Polyphenol Oxidase ◽  
Phenolic Content ◽  
Quinic Acid ◽  
High Pressure Processing ◽  
Irish Potato ◽  
Total Phenolic ◽  
Sample Type ◽  
Coumaric Acid ◽  
Concomitant Increase

Polyphenol oxidase (PPO) inactivation in five whole and peeled Irish potato cultivars was investigated using high-pressure processing (HPP) at 400 MPa and 600 MPa for 3 min. PPO activity was significantly lower in most of the HPP-treated samples, while the highest PPO inactivation was observed after HPP at 600 MPa. No significant (p > 0.05) changes were observed on the total phenolic content and antioxidant activity of all the HPP-treated potatoes. Regarding individual phenolic acids, chlorogenic acid was decreased significantly (p < 0.05) in all studied varieties with a concomitant increase (p < 0.05) in caffeic and quinic acid. Similarly, ferulic acid was also increased (p < 0.05) in all studied varieties after the HPP treatment, while there was a variation in rutin and 4-coumaric acid levels depending on the cultivar and the sample type. Anthocyanins in the coloured whole potato varieties (i.e., Kerr’s Pink and Rooster), tentatively identified as pelargonidin-O-ferulorylrutinoside-O-hexoside and pelargonidin-O-rutinoside-O-hexoside, also exhibited significantly (p < 0.05) higher levels in the HPP-treated samples as opposed to those untreated. Glycaemic indices of the potatoes treated with HPP did not differ with the corresponding untreated cultivars.

Comparative Study of Antioxidant Activities and Total Phenolic Content of Selected Edible Wild Mushrooms

2011 ◽  
Vol 13 (3) ◽  
pp. 245-255 ◽  
Author(s):  
Hip Seng Yim ◽  
Fook Yee Chye ◽  
Mee Yee Lee ◽  
Patricia Matanjun ◽  
Siew Eng How ◽  
...  
Keyword(s):  
Comparative Study ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Wild Mushrooms ◽  
Edible Wild Mushrooms

SKRINING FITOKIMIA DAN UJI AKTIVITAS ANTIOKSIDAN DAN ANTITUMOR 20 TUMBUHAN OBAT ASAL KABUPATEN MANOKWARI

2008 ◽  
Vol 7 (1) ◽  
Author(s):  
Bimo Budi Santoso
Keyword(s):  
Antioxidant Activity ◽  
Medicinal Plants ◽  
Antitumor Activity ◽  
Traditional Method ◽  
Extraction Efficiency ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Total Phenolic Contents

<strong><em>Flavanoid, steroid, and terpenoid contents of 20 Manokwari medicinal plants were analyzed.  The antioxidant activity, total phenolic contents and antitumor activity of 20 Manokwari medicinal plants were also evaluated. The result shows that 83% positif to flavanoid test, 59% positif to terpenoid test and only 25% positif steroid. Antioxidant activity and total phenolic contents evaluated using Ferric Thiocianate (FTC) and Folin-Ciocalteu methods respectively. Antioxidant activity and total phenolic contents of medicinal plants were extracted by the traditional method, boiling in water and also in 80% methanol. Twenty plants evaluated in both exstracts have significantly varies of antioxidant activities and phenolic contents,  A significant and linier correlation coefficient between the antioxidant activity and the total phenolic content was found in both aqueous (R<sup>2</sup>= 0,77) and methanol (R<sup>2</sup> = 0,85). Antitumor activity was tested using cell maurine P-388 and only 2 of medicinal plants are active to inhibit cell maurine P-388. Comparing extraction efficiency of the two methods, the methanol extracted phenolic compounds more efficiently, and antioxidant activity of the extract was higher.</em></strong>

Survey of Chinese Cowpea Cultivars for Phenolic Compounds and Antioxidant Activity

2018 ◽  
Vol 17 (4) ◽  
pp. 337-348
Author(s):  
Bai Zhouya ◽  
Huang Xiaojun ◽  
Meng Jinxia ◽  
Kan Lijiao ◽  
Nie Shaoping
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Jiangxi Province ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Comprehensive Investigation ◽  
Cowpea Cultivars ◽  
P Distribution

Distribution of phenolic compounds and antioxidant activities was surveyed in 24 varieties of Chinese cowpea from 4 provinces. Identity of phytochemicals were determined by UPLC-ESIQTOF-MS/MS and quantified by HPLC-ESI-QqQ-MS/MS. Seven phenolic acids, 16 flavonoids and 9 other compounds were identified and several of these were quantified. Quercetin-3-glucoside and kaempferol-glucoside were the major phenolic compounds. In addition, our study indicated that OJYDH cultivar from Jiangxi province had the highest total phenolic content, total flavonoid content and stronger antioxidant activities than other cowpea cultivars. This study made a comprehensive investigation on antioxidants from cowpea and provided the useful data to support its function.

scholarly journals Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1812
Author(s):  
Juncai Tu ◽  
Margaret Anne Brennan ◽  
Gang Wu ◽  
Weidong Bai ◽  
Ping Cheng ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Dietary Fibre ◽  
Lentinula Edodes ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
In Vitro Digestion ◽  
Total Phenolic ◽  
Soluble Peptide ◽  
Insoluble Dietary Fibre

Sorghum biscuits were enriched with mushroom powders (Lentinula edodes, Auricularia auricula and Tremella fuciformis) at 5%, 10% and 15% substitution levels. An in vitro gastrointestinal digestion was used to evaluate the effect of this enrichment on the phenolic content and soluble peptide content as well as antioxidant activities of the gastric or intestinal supernatants (bio-accessible fractions), and the remaining portions of phenolic compounds, antioxidants and β-glucan in the undigested residue (non-digestible fraction). The phenolic content of the gastric and intestinal supernatants obtained from digested mushroom-enriched biscuits was found to be higher than that of control biscuit, and the phenolic content was positively correlated to the antioxidant activities in each fraction (p < 0.001). L. edodes and T. fuciformis enrichment increased the soluble protein content (small peptide) of sorghum biscuits after in vitro digestion. All mushroom enrichment increased the total phenolic content and β-glucan content of the undigested residue and they were positively correlated (p < 0.001). The insoluble dietary fibre of biscuits was positively correlated with β-glucan content (p < 0.001) of undigested residue. These findings suggested that enriching food with mushroom derived dietary fibre increases the bioavailability of the non-digestible β-glucan and phenolic compounds.

scholarly journals Oenothera laciniata Hill Extracts Exhibits Antioxidant Effects and Attenuates Melanogenesis in B16-F10 Cells via Downregulating CREB/MITF/Tyrosinase and Upregulating p-ERK and p-JNK

Plants ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 727
Author(s):  
Horng-Huey Ko ◽  
Yeo-Tzu Chang ◽  
Yueh-Hsiung Kuo ◽  
Chia-Hsuan Lin ◽  
Yih-Fung Chen
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Tyrosinase Activity ◽  
Perennial Herb ◽  
In Vitro Assays ◽  
Total Phenolic ◽  
Protective Agent

Oenothera laciniata Hill is a perennial herb traditionally used to alleviate inflammatory complications. This study investigated the antioxidant and anti-melanogenic activities of O. laciniata. The methanolic extract (OLM) of O. laciniata and its different fractions, including ethyl acetate (OLEF), n-butanol (OLBF), and water (OLWF) fractions, were prepared. Antioxidant activities were evaluated by total phenolic content, the radical-scavenging effect on 2,2-diphenyl-1-picrylhydrazyl (DPPH•), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+•), and superoxide anion (O2−•), reducing capacity, and metal chelating ability. OLM and its fractions exhibited potent antioxidant activity in these in vitro assays, with a correlation between radical-scavenging activity and total phenolic content. OLM and its fractions inhibited the mushroom tyrosinase activity superior to the reference control, ascorbic acid. In B16-F10 melanoma cells, OLM and its fractions significantly decreased melanin production and tyrosinase activity. Mechanistic investigations revealed that OLM and its fractions inhibited tyrosinase and TRP-2 expressions via downregulating MITF and phosphorylated CREB and differentially inducing ERK or JNK phosphorylation. Additionally, OLM and its fractions caused no significant cytotoxicity towards B16-F10 or skin fibroblast cells at concentrations used in these cellular assays. These findings demonstrated the potential of O. laciniata extracts as the ideal skin protective agent with dual antioxidant and anti-melanogenic activities.

scholarly journals Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Jinli Zhang ◽  
Yan Ding ◽  
Haizhou Dong ◽  
Hanxue Hou ◽  
Xiansheng Zhang
Keyword(s):  
Phenolic Acids ◽  
Wheat Bran ◽  
Phenolic Acid ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Wheat Varieties

Phenolic acid profiles and antioxidant activities of outer bran, coarse bran, and shorts from blue, black, and purple wheat were analyzed. Phenolic acids were mainly in the bound form in pigmented wheat bran fractions. Phenolic acid content decreased in the order of outer bran, coarse bran, and shorts for the three pigmented wheat varieties. HPLC analysis of phenolic extracts demonstrated that the bound form of phenolic acids contained more ferulic, isoferulic, and p-coumaric acids compared to their free counterparts. Among the three pigmented wheat varieties, the bran fractions from blue wheat contained higher bound phenolic acids than the other two pigmented wheat bran fractions, except for purple coarse bran. The blue wheat outer bran had the highest total bound phenolic acid of 3458.71 μg/g while the purple wheat shorts had the lowest of 1730.71 μg/g. The contribution of bound phenolic acids to the total phenolic content and antioxidant activity was significantly higher than that of free phenolic acids. Blue wheat bran fractions had the highest radical scavenging activity against DPPH∙ while those of purple wheat gained the highest ABTS∙+ scavenging activity. High correlations were observed between TPC and radical scavenging capacities for DPPH and ABTS (R2>0.85, P<0.05).

ANTIOXIDANT ACTIVITIES OF EXTRACTS FROM THE LEAVES AND STEM BARKS OF Artocarpus scortechinii KING

2015 ◽  
Vol 77 (2) ◽  
Author(s):  
Shajarahtunnur Jamil ◽  
Norazah Basar ◽  
Norzafneza Mohd Arriffin
Keyword(s):  
Ethyl Acetate ◽  
Gallic Acid ◽  
Phenolic Content ◽  
Ethyl Acetate Extract ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Dry Weight ◽  
Calibration Graph ◽  
Total Phenolic ◽  
Scavenging Capacity

The antioxidant activities of extracts (n-hexane, dichloromethane, ethyl acetate and methanol) from the leaves and stem barks of Artocarpus scortechinii were evaluated using various biochemical assays. The quantification of the Total Antioxidant Capacity was measured using ferric reducing antioxidant potential (FRAP) and 2,2'-azino-bis(3-ethyl-benzothiazoline-6-sulphonic acid) (ABTS) assays. While, the qualitative of The Total Phenolic Content (TPC) was determined via standard gallic acid calibration graph which was expressed as mg gallic acid equivalent (GAE)/g of dry weight (dw) using Folin Ciocalteau’s reagent. Among all the extracts tested, the methanolic extract of the stem barks showed the highest phenolic content with TPC value of 136.84 mg GAE/g dry weight (dw). FRAP results were expressed as mM equivalent to FeSO4.7H2O by calculating from the standard FeSO4.7H2O calibration graph. The ethyl acetate extract of the stem barks showed the most significant reducing potential in the range between 0.27-2.47 mM FRAP. ABTS+˙ radical scavenging capacity showed that the ethyl acetate extract of the stem barks had the highest scavenging capacity at concentration 1.0 mM with percentage of 90.9%.

scholarly journals Antioxidant Capacity and Total Phenolic Content in Fruit Tissues from Accessions ofCapsicum chinenseJacq. (Habanero Pepper) at Different Stages of Ripening

2014 ◽  
Vol 2014 ◽  
pp. 1-5 ◽  
Author(s):  
Lizbeth A. Castro-Concha ◽  
Jemina Tuyub-Che ◽  
Angel Moo-Mukul ◽  
Felipe A. Vazquez-Flota ◽  
Maria L. Miranda-Ham
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Placental Tissue ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Agricultural Crop ◽  
Habanero Pepper

In the past few years, there has been a renewed interest in studying a wide variety of food products that show beneficial effects on human health.Capsicumis an important agricultural crop, not only because its economic importance, but also for the nutritional values of its pods, mainly due to the fact that they are an excellent source of antioxidant compounds, and also of specific constituents such as the pungent capsaicinoids localized in the placental tissue. This current study was designed to evaluate the antioxidant capacity and total phenolic contents from fruits tissues of twoCapsicum chinenseaccessions, namely, Chak k’an-iik (orange) and MR8H (red), at contrasting maturation stages. Results showed that red immature placental tissue, with a Trolox equivalent antioxidant capacity (TEAC) value of 55.59 μmols TE g−1 FW, exhibited the strongest total antioxidant capacity using both the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the CUPRAC methods. Placental tissue also had the highest total phenolic content (27 g GAE 100 g−1 FW). The antioxidant capacity ofCapsicumwas directly related to the total amount of phenolic compounds detected. In particular, placentas had high levels of capsaicinoids, which might be the principal responsible for their strong antioxidant activities.

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