scholarly journals Spectral Characteristic, Storage Stability and Antioxidant Properties of Anthocyanin Extracts from Flowers of Butterfly Pea (Clitoria Ternatea L.)

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 7000
Author(s):  
Xueying Fu ◽  
Qiang Wu ◽  
Jian Wang ◽  
Yanli Chen ◽  
Guopeng Zhu ◽  
...  
Keyword(s):  
Food Processing ◽  
Storage Stability ◽  
Ph Value ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Nutritional Values ◽  
Clitoria Ternatea ◽  
Alkaline Conditions ◽  
Butterfly Pea ◽  
The Stability

Anthocyanins from flowers of the butterfly pea (Clitoria ternatea L.) are promising edible blue food colorants. Food processing often faces extreme pHs and temperatures, which greatly affects the color and nutritional values of anthocyanins. This study explored the color, spectra, storage stability, and antioxidant properties of C. ternatea anthocyanin extract (CTAE) at different pHs. The color and absorption spectra of CTAEs at a pH of 0.5–13 were shown, with their underlying structures analyzed. Then, the storage stability of CTAEs were explored under a combination of pHs and temperatures. The stability of CTAE declines with the increase in temperature, and it can be stored stably for months at 4 °C. CTAEs also bear much resistance to acidic and alkaline conditions but exhibit higher thermal stability at pH 7 (blue) than at pH 0.5 (magenta) or pH 10 (blue-green), which is a great advantage in food making. Antioxidant abilities for flower extracts from the butterfly pea were high at pH 4–7, as assessed by DPPH free radical scavenging assays, and decreased sharply when the pH value exceeded 7. The above results provide a theoretical basis for the application of butterfly pea flowers and imply their great prospect in the food industry.

Enhanced solubility and permeability of naringenin across non-everted sacs of rat small intestine by lipid nanocapsules

2020 ◽  
Vol 14 ◽  
Author(s):  
Hamed Vakilzadeh ◽  
Jaleh Varshosaz ◽  
Sahel Soghrati
Keyword(s):  
Storage Stability ◽  
Radical Scavenging Activity ◽  
Thermal Studies ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Hydrodynamic Diameter ◽  
Scavenging Activity ◽  
Scanning Calorimetry ◽  
Lipid Nanocapsules ◽  
Enhanced Solubility

Background: Naringenin (NRG) has many health benefits including; anti-atherogenic, anti-inflammatory, antitumor, and anticancer activity as well as improvement of lipid metabolism. However, its use is limited due to its low solubility and bioavailability. Objectives: The aim of the present study was the preparation and optimization of NRG loaded novel lipid nanocapsules (LNCs) for improvement of NRG solubility and gut permeability. Methods: Studied variables included; Solutol® HS15 and NRG concentration and the ratio of cold diluent water to primary emulsion. The storage stability of the LNCs was evaluated for 32 days and the thermal studies were done by differential scanning calorimetry (DSC). The antioxidant properties of the NRG in LNCs were studied by measuring the 2,2- Diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity. The enhancement of permeation of NRG by the LNCs from the intestine was evaluated by non-everted gut sac method. Results: The optimized NRG-LNCs had a hydrodynamic diameter of 29.41±1.25 nm, low polydispersity index, and high entrapment efficiency of 99.25±2.31%. The LNCs could retain NRG radical scavenging activity, showed good storage stability, and significantly improved NRG solubility (69 fold) and permeation through non-everted rat intestinal sac (4.33 fold). Conclusion: LNCs of NGR enhance solubility and intestinal permeability of this flavonoid and may be useful in improvement of its bioavailability.

Note: Antioxidant Properties of Lees Produced during Sake Making Using Fugu Muscle and Fin

2003 ◽  
Vol 9 (2) ◽  
pp. 123-126 ◽  
Author(s):  
T. Nagai
Keyword(s):  
Hydroxyl Radical ◽  
Food Processing ◽  
Superoxide Anion ◽  
Anion Radical ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Superoxide Anion Radical ◽  
Industrial Wastes ◽  
Dpph Radical ◽  
Enzymatic Hydrolysates

Enzymatic hydrolysates were prepared from lees produced during sake making using fugu muscle and fin. The antioxidant properties of these hydrolysates were measured using four different methods: autoxidation test, superoxide anion radical, DPPH radical and hydroxyl radical scavenging test. The yields of enzymatic hydrolysates were around 8.0% and their protein average content 0.66 mg/mg. The lees had remarkable antioxidant properties and high superoxide anion radical and hydroxyl radical scavenging abilities in comparison with those of ascorbic acid and α-tocopherol. According to the former results, lees produced during sake making could be used as a protein source with antioxidant properties for different applications in food processing, and its use could contribute to reduce industrial wastes.

scholarly journals A Comparative Analysis of Clitoria ternatea Linn. (Butterfly Pea) Flower Extract as Natural Liquid pH Indicator and Natural pH Paper

2018 ◽  
Vol 17 (1) ◽  
pp. 97-103 ◽  
Author(s):  
Nur Faezah Syahirah L ◽  
Muhammad Umar Lutfi MY ◽  
Atika A ◽  
Muhammad Hafiz R ◽  
Muhammad Zulhelmi OA ◽  
...  
Keyword(s):  
Comparative Analysis ◽  
Weak Acid ◽  
Blue Flower ◽  
Ph Indicator ◽  
Edible Plant ◽  
Clitoria Ternatea ◽  
Flower Extract ◽  
Butterfly Pea ◽  
The Stability ◽  
Ph Range

Clitoria ternatea Linn (CT) or Butterfly pea flower is a blue flower edible plant, which is commonly used as food colouring. The objective of this study was to develop a liquid and paper pH indicator from CT extracts. The effectiveness of CT extract as pH indicator was evaluated by titration and product testing result against standard indicator. The stability of CT extracts were also conducted in 7 days storage. Findings from this study shows that CT extract is an effective liquid pH indicator except for weak acid samples. Whereas pH paper made from CT extract is effective as pH paper except for testing pH range from 4 -6. It is concluded thatCT extracts can be potentially effective pH indicator.Dhaka Univ. J. Pharm. Sci. 17(1): 97-103, 2018 (June)

scholarly journals Effects of Radio Frequency Heating on the Stability and Antioxidant Properties of Rice Bran

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 810
Author(s):  
Yen-Hui Chen ◽  
Yu-Fen Yen ◽  
Su-Der Chen
Keyword(s):  
Radio Frequency ◽  
Rice Bran ◽  
Radical Scavenging Activity ◽  
Fatty Acid Content ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Radio Frequency Heating ◽  
The Stability ◽  
Frequency Heating

Radio frequency (RF) technology is considered as a rapid heating method. Lipase in rice bran could highly accelerate lipid oxidation. The objectives of this study were to establish the radio frequency heating conditions for lipase inactivation and to evaluate the stability and antioxidant capacity. The results showed that the suitable electrode gap for a 1 kg sample load was 6 cm, and it only took 2 min to heat rice bran from 25 °C to 100 °C. Besides, there were no significant differences in the total phenolic content, flavonoid content and color between the untreated and RF-treated group, and the DPPH free radical scavenging activity of the RF treatment reached 84.8%. The acid value, free fatty acid content and peroxide value of the RF-treated rice bran met the quality standard after 8 weeks of storage at 4, 25 and 37 °C. In summary, this study provides valuable information about the RF heating procedure, and shows the great potential of RF technology for stabilizing rice bran efficiently.

scholarly journals The Development of Butterfly pea (Clitoria ternatea) Flower Powder Drink by Co-crystallization

2020 ◽  
Vol 3 (2) ◽  
pp. 34-37
Author(s):  
Abdullah Muzi Marpaung ◽  
Michael Lee ◽  
Irvan Setiadi Kartawiria
Keyword(s):  
Antioxidant Activity ◽  
Beneficial Effect ◽  
Room Temperature ◽  
Storage Temperature ◽  
Sugar Solution ◽  
Clitoria Ternatea ◽  
Flower Extract ◽  
Butterfly Pea ◽  
The Stability ◽  
Crystallization Stability

Abstract— A method consist of co-crystallization, agglomeration, drying has been applied to develop a powder drink from butterfly pea flower (Clitoria ternatea) extract. The butterfly pea flower extract was concentrated by vacuum evaporation and incorporated with supersaturated sugar solution (more than 90 Brix), agglomerated and dried at 60oC for 12 hours.  The anthocyanin stability and antioxidant activity of the powder drink was evaluated for 28 days at three levels of temperature (room temperature, 40oC, and 50oC). The stability of anthocyanin decreased as the increase of storage temperature. The half-life of anthocyanin in the powder drink at respective temperature was 27.99, 16.53, and 9.81 days. Despite the anthocyanin significantly degraded, the decrease of antioxidant activity of the powder drink was not significant. Hence, the beneficial effect of the butterfly pea powder drink retained.   Keywords— anthocyanin; butterfly pea; co-crystallization; stability; sugar

scholarly journals Effects of Long-Term Storage on Radical Scavenging Properties and Phenolic Content of Kombucha from Black Tea

Molecules ◽  
2021 ◽  
Vol 26 (18) ◽  
pp. 5474 ◽  
Author(s):  
Chiara La Torre ◽  
Alessia Fazio ◽  
Paolino Caputo ◽  
Pierluigi Plastina ◽  
Maria Cristina Caroleo ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Ph Value ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Black Tea ◽  
In Vitro Models ◽  
Total Phenolic ◽  
Organoleptic Characteristics ◽  
Radical Scavenging Properties

Kombucha is a fermented beverage. Its consumption has significantly increased during the last decades due to its perceived beneficial effects. For this reason, it has become a highly commercialized drink that is produced industrially. However, kombucha is still also a homemade beverage, and the parameters which, besides its organoleptic characteristics, define the duration of its potential beneficial properties over time, are poorly known. Therefore, this study aimed to determine the effect of 9-month storage at 4 °C with 30-day sampling on the pH, total phenolic, and flavonoid contents, free radical scavenging properties of kombucha fermented from black tea. Our results highlighted that, after four months, the phenolic content decreased significantly from the initial value of 234.1 ± 1.4 µg GAE mL−1 to 202.9 ± 2.1 µg GAE mL−1, as well its antioxidant capacity tested by two in vitro models, DPPH, and ABTS assays. Concomitantly, the pH value increased from 2.82 to 3.16. The novel findings of this pilot study revealed that kombucha from sugared black tea can be stored at refrigerator temperature for four months. After this period the antioxidant properties of kombucha are no longer retained.

scholarly journals A Recent Optimization and Advancement in the Development of Microwave-Assisted Extraction of Microbial Bioactive Compounds

2019 ◽  
Author(s):  
Hassan Hadi Mehdi AL Rubaiy ◽  
Ammar Altemimi ◽  
Ali Khudair Jaber Al Rikabi ◽  
Uttpal Anand ◽  
Naoufal Lakhssassi
Keyword(s):  
Ethyl Acetate ◽  
Bioactive Compounds ◽  
Ethyl Acetate Extract ◽  
Antioxidant Properties ◽  
Total Content ◽  
Antioxidant Compounds ◽  
Assisted Extraction ◽  
Alkaline Conditions ◽  
The Stability ◽  
Neutral Conditions

The current study aims to study the optimal fermentation conditions for producing microbial bioactive compounds. The microwave parameters consist on 2450 MHz, and 500-watt for 20, 30, and 40 seconds. The solubility of solvents was tested for the extraction of antioxidant compounds from fermented rice (Koji) by A. flavus, Ethyl acetate was the best solvent used for extraction purposes. Antioxidant properties were differentiated by blocking the oxidation of the linoleic acid with an inhibition rate of 73.13% at a concentration of 200 mg/mL, in addition to increasing its effectiveness for free radical extraction and reduction strength by increasing concentrations gradually. The bond ability to irons was lower compared to the EDTA-2Na, in addition to the obtained total content corresponding to phenolic compounds in the ethyl acetate extract of fermented rice (Koji) by A. flavus was 232.11 mg, on the basis of galic acid/mg. The stability of the antioxidant compounds of the ethyl acetate extract of fermented rice (Koji) by A. flavus was also studied; showing stability under neutral conditions, as well as at high temperatures (185 °C during two hours). However, no stability was obtained under acidic and alkaline conditions.

scholarly journals Butterfly Pea (Clitoria Ternatea L.) Extract as Indicator of Acid-Base Titration

2020 ◽  
Vol 3 (1) ◽  
pp. 22-32
Author(s):  
Bayu Wiyantoko ◽  
Astuti Astuti
Keyword(s):  
Time Variation ◽  
Acid Base ◽  
Clitoria Ternatea ◽  
Flower Extract ◽  
Acid Base Titration ◽  
Uv Visible ◽  
Butterfly Pea ◽  
The Stability ◽  
Color Pigment

An anthocyanin color pigment result from butterfly pea flower maceration has been done. This study aims to determine the effect of time variation in the maceration of anthocyanin butterfly pea flower extract and the stability of butterfly pea flower extract as an indicator of acid-base titration. Color pigment levels were determined quantitatively with a UV-Visible spectrophotometer. The anthocyanin levels obtained during the duration of maceration 5 days in a row resulted from 4.3915%, 5.9869%, 7.3970%, 8.8995%, and 10.2864%. While the anthocyanin levels using a differential pH method were 14.2775 mg/L and 14.9455 mg/L with % RPD value was 4.57%. The results of the study stated that the indicators of the butterfly pea flower crown extract can be a substitute for the synthetic phenolphthalein indicator that has been used.

Antioxidant activity of cookiessupplemented with sugarbeet dietary fiber

2011 ◽  
pp. 151-157 ◽  
Author(s):  
Marijana B. Saka ◽  
Julianna F. Gyura ◽  
Aleksandra Mišan ◽  
Zita I. Šereš ◽  
Biljana S. Pajin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Room Temperature ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Functional Characteristics

The antioxidant activity of cookies prepared by the addition of sugarbeet dietary fibers was investigated in order to estimate their influence on functional characteristics and shelf-life of cookies. Treated fiber (TF) was obtained from sugarbeet by extraction with sulfurous acid (75 °C at pH = 5.7during 60 min) and treatment with hydrogen peroxide (20 g/LH2O2 at pH = 11 during 24 h). The fiber obtained was dried (80 °C), ground and sieved. TF was investigated in comparison with commercially available Fibrex®. The cookies were prepared by the addition of 0, 7, 9 and 11% of sugarbeet dietary fiber as a substitute for wheat flour in the formulation of cookies. The antioxidant properties of cookies were tested every 7 days using a DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity test during 6 weeks of storage at room temperature (23 ± 1 ºC). The obtained results indicated that substitution of wheat flour with Fibrex® in the formulation of cookies upgraded the antioxidant activity, i.e. the functional characteristics of Fibrex®-enriched cookies and could prolong their shelf-life. In contrast, TF did not increase the antioxidant activity of TF-enriched cookies. The better antioxidant activities of Fibrex®-enriched cookies could be attributed to the presence of ferulic acid.

Chemical variability and antioxidant activities of the essential oils of the aerial parts of Ammoides verticillata and the roots of Carthamus caeruleus and their synergistic effect in combination

2020 ◽  
Vol 23 ◽  
Author(s):  
Imane Rihab Mami ◽  
Noria Merad-Boussalah ◽  
Mohammed El Amine Dib ◽  
Boufeldja Tabti ◽  
Jean Costa ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Natural Food ◽  
Chemical Compositions ◽  
Chemical Variability ◽  
Ammoides Verticillata

Aim and Objective: Oxidative stress is implicated in the development and progression of many disease. Some of appropriate actions that could be initiated to taken to resolve the problem of these diseases are search for new antioxidant substances isolated from plants. The aims of this study were to study the intraspecies variations of A. verticillata and C. caeruleus essential oils from 8 locations using statistical analysis, the in vitro antioxidant properties of collective essential oils and in combinations. Materials and Methods: The essential oils were analyzed by GC and GC-MS. The intraspecies variations of the essential oil compositions were discussed using principal component analysis (PCA) and cluster analysis (CA). The antioxidant properties were evaluated DPPH-radical scavenging activity and β-carotene bleaching test. Results: The main components of Ammoides verticillata collective essential oil (Coll EO) were thymol (30.5%), carvacrol (23.2%), p-cymene (13.1%), limonene (12.5%) and terpinene-4-ol (12.3%). While roots of Carthamus caeruleus essential oil were dominated by carline oxide (86.2%). The chemical variability allowed the discrimination of two main Groups for both Coll EOs. A direct correlation between the altitudes, climate and the chemical compositions was evidenced. Ammoides verticulata and Carthamus caeruleus Coll Eos showed good antioxidant activity. In binary mixture, the interaction both Coll Eos and between oils rich of thymol and/or carvacrol with carlina oxide produced the best synergistic effects, compared to individual essential oils and the synthetic antioxidant (BHT). Conclusion: Ammoides verticillata and Carthamus caeruleus essential oil blends can be used as a natural food preservative and alternative to chemical antioxidants.

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