scholarly journals Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4727
Author(s):  
Justyna Antoniewicz ◽  
Karolina Jakubczyk ◽  
Paweł Kwiatkowski ◽  
Dominika Maciejewska-Markiewicz ◽  
Joanna Kochman ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Antioxidant Capacity ◽  
Acid Content ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antimicrobial Properties ◽  
Total Phenolic ◽  
Grape Variety ◽  
Added Sugar ◽  
Total Antioxidant

Nowadays, products of natural origin with health-promoting properties are increasingly more common. Research shows that fruit vinegars can be a source of compounds with antioxidant activity. Research on the total antioxidant capacity, total phenolic content, and antimicrobial properties against Staphylococcus aureus, Escherichia coli, and Candida albicans of grape vinegars were conducted. Moreover, gas chromatography was used to measure acetic acid content in the vinegars. The research material consisted of vinegars produced from five different grape varieties. For each variety, two variants were prepared: with and without the addition of sugar in the fermentation process. The highest antimicrobial activity against all micro-organisms was observed in vinegar produced from Solaris grapes with added sugar. The highest polyphenol content was observed in vinegar produced from the Prior grape variety with added sugar and the highest total antioxidant capacity is the Johanniter grape variety with added sugar. The vinegars examined in this study differed, depending on grape variety, in terms of antimicrobial properties, antioxidant capacity, total phenolic content, as well as acetic acid content. Sugar addition caused significant differences in the antioxidant capacity of vinegar samples.

EXTRACTION OPTIMIZATION AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS FROM AVOCADO PEEL

2019 ◽  
pp. 49-59
Author(s):  
Nu Linh Giang Ton ◽  
Thi Hoai Nguyen ◽  
Quoc Hung Vo
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Total Antioxidant

Avocado peel has been considered as a potential source of natural antioxidants in which phenolics are among the most important compounds. Therefore, this study aims to optimize the extraction process of phenolics using response surface methodology and evaluate the corresponding antioxidant activity. From the quadratic model, the optimal condition was determined including the ethanol concentration 54.55% (v/v), the solvent/solute ratio 71.82/1 (mL/g), temperature 53.03 oC and extraction time 99.09 min. The total phenolic content and the total antioxidant capacity at this condition with minor modifications were 26,74 ± 0,04 (mg GAE/g DW) and 188.06 ± 1.41 (mg AAE/g DW), respectively. The significant correlation between total phenolic content and total antioxidant capacity was also confirmed. Key words: response surface methodology, central composite rotatable design, total phenolic content, total antioxidant capacity, avocado peel

scholarly journals Anti-urease, total phenolic content and antioxidant activities of some Inula l. (Asteraceae) taxa in Turkey

Genetika ◽  
2020 ◽  
Vol 52 (3) ◽  
pp. 825-834
Author(s):  
Emre Sevindik ◽  
Sinem Aydin ◽  
Mehmet Paksoy ◽  
Bahar Sokmen
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Soxhlet Extraction ◽  
Total Phenolic ◽  
Food Industries ◽  
Total Antioxidant ◽  
Ethanol Extracts

The genus Inula belongs to family Asteraceae and it is medicinally important because it possesses cytotoxic, anticancer, hepatoprotective, antibacterial and anti-inflammatory properties. The aim of this research was to explore antioxidant and anti-urease activities of fifteen Inula taxa in Turkey. Ethanol extracts of Inula taxa were obtained by Soxhlet extraction. Antioxidant activity was determined through total antioxidant activity, total phenolic content and copper reducing antioxidant capacity (CUPRAC) analyses. The highest total phenolic content and total antioxidant capacity were found in I. orientalis (158.54?0.002 ?g GAE/mL) and I. macrocephala (189.16?0.002 ?g AAE/mL). CUPRAC activity increases with the increasing concentration of the extracts and the standard. Moreover, all the tested plants exhibited better anti-urease activity than standard thiourea except for I. anatolica and I. thapsoides subsp. thapsoides. Results obtained from this study demonstrate that Inula species might be utilized as a probable natural source in the pharmaceutical and food industries but further and more specific studies are needed to determine active antioxidative and anti-urease compounds in the extracts.

scholarly journals Proximate and Biological Activity Studies of Syzygium samarangense: Study of different extractives of Syzygium samarangense

2021 ◽  
Vol 3 (1) ◽  
pp. 172-177
Author(s):  
Mohammad Shoeb ◽  
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ash Content ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Methanolic Extracts ◽  
Total Antioxidant ◽  
Polycyclic Aromatic ◽  
Red Variety

Fruits of red and green varieties of Syzygium samarangense, commonly known as Jamrul in Bangladesh, are very popular for all ages of people. Air-dried fruits of S. samarangense were successively extracted with n-hexane, dichloromethane (DCM) and methanol. The moisture and ash content of the raw fruits were determined by thermal heating at 105 and 700, respectively. Different biologically important functional groups were identified by FT-IR spectroscopy. The n-hexane, DCM and methanolic extracts were tested for cytotoxicity against HeLa and Vero cell lines. Total phenolic content, total flavonoid content and total antioxidant capacity in the three extracts of both varieties were determined. The moisture content and ash content were 92% and 90%, and 0.12% and 0.16% in red variety and green variety, respectively. UV-Vis spectrum revealed the presence of long chain conjugation or polycyclic aromatic chromophores in n-hexane, DCM and methanolic extracts of S. samarangense. The DCM extract of both varieties had highest total phenolic content, flavonoid content and antioxidant capacity compared to n-hexane and methanol extracts. The study concludes that the fruit of S. samarangense (red and green variety) grown in Bangladesh are rich source of phytochemicals which possess antioxidant activity and safe to health for their non-cytotoxic properties. The green variety contains more phenolic content and antioxidant capacity than red variety.

scholarly journals Optimization of Uruset Apple Vinegar Production Using Response Surface Methodology for the Enhanced Extraction of Bioactive Substances

Foods ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 107 ◽  
Author(s):  
Seydi Yıkmış
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Process Conditions ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Bioactive Substances ◽  
Total Antioxidant

In this study, the aim is to produce non-thermal vinegar by using red Uruset apples, which have high bioavailability among apple varieties. For this purpose, Uruset apple vinegar was produced and ultrasound at different times (2, 4, 6, 8 and 10 min) and different amplitudes (40%, 50%, 60%, 70%, and 80%); in addition, a 26 kHz frequency was applied to the samples. Total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (1,1-diphenyl- 2-picrylhydrazyl (DPPH) and cupric reducing antioxidant capacity (CUPRAC)), and color values were evaluated for the optimization of process conditions. At the same time, the differences between commercial apple vinegar (CV), pasteurized Uruset apple vinegar (PV), and a control (C) of untreated apple vinegar were investigated. Ultrasound treatment of Uruset apple vinegar was more successful for the enrichment of bioactive substances than the other samples. At the end of the study, the maximal optimization values for Uruset apple vinegar were 7.4 min and 62.2 amplitude. At the end of optimization, CUPRAC (0.69 mg TEAC/mL), DPPH (0.49 mg TEAC/mL), total flavonoid content (46.95 mg CE/L), and total phenolic content (124.25 mg GAE/L) were determined. As a result, ultrasound technology was successfully used for Uruset apple vinegar production.

Investigation of total antioxidant capacity and total poly phenols of black tea in Iranian markets

2021 ◽  
Author(s):  
Naficeh Sadeghi ◽  
Masoomeh Behzad ◽  
Behrooz Jannat ◽  
Mannan Hajimahmoodi ◽  
Mohammad Reza Oveisi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Black Tea ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Wide Range ◽  
Total Antioxidant

Tea is the most widely consumed and popular non-alcoholic beverage in the world. Reactive oxygen spices may cause wide range of damages to biological systems. Purpose of this study was to determine the total antioxidant capacity and total phenolic of different black tea samples in Iran. The FRAP (Ferric reducing antioxidant power) assay was used for antioxidant activity. The total phenolic content was measured based on the Folin-Ciocalteu method. The results showed that all samples had substantial antioxidant activity and total phenolic content. Iranian tea samples had significantly the lowest 0.98 ± 0.15, 0.75 ± 0.17 µmoll-1 and Kenya tea samples had significantly the highest 2.67 ± 0.61, 2.10 ± 0.65 µmoll-1 amount of total antioxidant capacity and total phenolic, respectively. A linear positive relationship was observed between the antioxidant activity and total phenolic content of the black tea samples. These findings suggest that black tea can be considered as natural source of antioxidant and total phenolic compounds.

scholarly journals Thermosonication processing of quince (Cydonia Oblonga) juice: Effects on total phenolics, ascorbic acid, antioxidant capacity, color and sensory properties

2019 ◽  
Vol 43 ◽  
Author(s):  
Seydi Yıkmış ◽  
Harun Aksu ◽  
Başak Gökçe Çöl ◽  
Mehmet Alpaslan
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Sensory Evaluation ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Bioactive Components ◽  
Cydonia Oblonga ◽  
Total Antioxidant ◽  
Optimization Parameters

ABSTRACT Quince (Cydonia oblonga) is an important fruit for the juice industry because of its nutritional properties that support health. In this study, the aim was to optimize the bioactive components (total phenolic content, ascorbic acid and total antioxidant capacity) and color values (L *, a * and b *) using thermosonication treatment, which is a mild ultrasound treatment, on quince juice. Sensory evaluation was also performed with optimization parameters. For this purpose, thermosonication treatment was completed at different temperatures (30, 35, 40, 45 and 50 °C), different amplitudes (40%, 45%, 50%, 55% and 60%) and at different times (2, 4, 6, 8 and 10 min). At the end of the thermosonication treatment, the optimization values for quince juice were 38.7 °C, 5.6 minutes and 50.9 amplitude. Total phenolic content was 591.15 mg GAE/L, ascorbic acid 3.78 mg/100 mL, DPPH 0.214 mg TEAC/mL and CUPRAC 0.149 mg TEAC/mL. Total phenolic and total antioxidant levels were higher in quince juice treated with thermosonication than in fresh quince juice. Thermosonication treatment decreased the amount of ascorbic acid. Thermosonation treatments applied to quince juices were successful in general microbiological evaluation. In sensory evaluation by panelists, the thermosonicated sample was found to be the most admired. As a result, quince juice treated with thermosonication is considered promising to improve bioactive components compared to thermal pasteurization.

scholarly journals Determination of antioxidative and enzymatic activity in green and red lettuce cultivars affected by microbiological fertilisers and seasons

2021 ◽  
pp. 101
Author(s):  
Milica Stojanović ◽  
Vuk Maksimović ◽  
Dragosav Mutavdžić ◽  
Ivana Petrović ◽  
Zorica Jovanović ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Fresh Weight ◽  
Total Carotenoids ◽  
Total Antioxidant

Lettuce is a worldwide grown leafy vegetable rich in phytochemicals which are essential in human diet. The aim of this study was to examine the effect of genotype, microbiological fertilisers and season on the rosette fresh weight and components of antioxidant activity. Six cultivars (green ‘Kiribati’, ‘Aleppo’, ‘Aquino’ and red ‘Murai’, ‘Carmesi’, ‘Gaugin’) were grown in a greenhouse experiment during three consecutive seasons (autumn, winter and spring) with application of microbiological fertilisers (EM Aktiv, Vital Tricho and their combination). Green cultivars showed higher fresh weight than red in spring and winter. Green cultivar ‘Aleppo’ showed the highest fresh weight in control during spring. Microbiological fertilisers led to increased fresh weight in autumn. Mainly, red cultivars showed higher quality parameters compared to green (total antioxidant capacity, total phenolic content, total carotenoids and POD activity). Red cultivar ‘Carmesi’ showed the highest total antioxidant capacity, total carotenoids, and total phenolic content in winter with combination of fertilisers, Vital Tricho, and in control. In spring, ‘Carmesi’ and ‘Gaugin’ showed the highest POD activity with Vital Tricho, and combination of fertilisers. The present study suggested that genotype, fertilisers and season jointly influenced quantity and quality parameters with emphasis on Vital Tricho, and/or combination of fertilisers.

scholarly journals Agronomic characteristics and phytochemical profiles of advanced June-bearing strawberry lines for the northern Canadian climate

2014 ◽  
Vol 23 (1) ◽  
pp. 38-47 ◽  
Author(s):  
Zhichun Xie ◽  
Jinshuan Fan ◽  
Denis Charlebois ◽  
Dominique Roussel ◽  
Claudine Dubé ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Oxygen Radical ◽  
Oxygen Radical Absorbance Capacity ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power

Eleven advanced strawberry lines (‘SJ011‑10’, ‘SJ0440‑2’, ‘SJ061‑8’, ‘SJ066‑3’, ‘SJ069‑3’, ‘SJ069‑12’, ‘SJ0814‑37’, ‘SJ8518‑11’, ‘K04‑12’, ‘LL0220‑10’ and ‘V151’) were evaluated for their yield, fruit quality, total phenolic content, total antioxidant capacity, and phenolic composition, and were compared with a commercial cultivar (‘Wendy’). The results showed that ‘SJ069‑3’ had excellent soluble solids content, mid-level titratable acidity, low weight loss, and the best firmness among all the cultivars. Higher total antioxidant capacity was found in ‘SJ069‑3’, according to ferric reducing antioxidant power and oxygen radical absorbance capacity assays, an indication that ‘SJ069‑3’ is a promising new cultivar for the fresh market. In addition to rich individual phenolics, ‘SJ061‑8’ had the highest total antioxidant capacity, which was significantly different from the other genotypes, suggesting the potential use of this line as parent material in breeding or as a functional food ingredient. There was a strong relationship between total antioxidant capacity and total phenolic content, according to Folin–Ciocalteu, ferric reducing antioxidant power, and oxygen radical absorbance capacity assays. This study confirms that anthocyanins are major phenolic compounds contributing to the main antioxidant power of strawberries.

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