scholarly journals Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 7058
Author(s):  
Dorota Żyżelewicz ◽  
Joanna Oracz ◽  
Martyna Bilicka ◽  
Kamila Kulbat-Warycha ◽  
Elżbieta Klewicka
Keyword(s):  
Phenolic Compounds ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Percentage Increase ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Freeze Dried ◽  
Plant Powders ◽  
Different Types

In this study, the blueberries (BLUB), raspberries (RASB), blackberries (BLCB), pomegranates pomace (POME) and beetroots (BEET) freeze-dried powders were used as the sources of phenolic compounds to enrich different types of chocolates, substituting a part of the sweetener. It was found that 1% addition of fruit or vegetable powders to chocolates increased the content of total phenolic compounds (flavan-3-ols, phenolic acids and anthocyanins) of enriched dark and milk chocolates compared to the control ones dependent on the powder used. Among the enriched chocolates, the chocolates with the addition of BLUB powder were characterized by the highest total polyphenol content. The highest percentage increase (approximately 80%) in the total polyphenol content was observed in MCH chocolate enriched with BLUB powder. Chocolates incorporated with BLUB, RASB, BLCB and POME powders presented a richer phenolic compound profile than control counterparts. The highest DPPH radical-scavenging capacity was exhibited by the DCH98S chocolate enriched with BEET powder. However, the DCH98ESt chocolates enriched with POME and BEET powders demonstrated the highest FRAP values. An electronic nose analysis confirmed the existence of differences between the profiles of volatile compounds of various types of chocolates enriched with fruit or vegetable powders. Thus, the enrichment of dark and milk chocolates with BLUB, RASB, BLCB, POME and BEET powders seemed to be an interesting approach to enhance bioactivity and to enrich the sensory features of various chocolate types.

Effects of Sugar Addition on Total Polyphenol Content and Antioxidant Activity of Frozen and Freeze-Dried Apple Purée

2014 ◽  
Vol 62 (7) ◽  
pp. 1674-1682 ◽  
Author(s):  
Ante Loncaric ◽  
Krunoslav Dugalic ◽  
Ines Mihaljevic ◽  
Lidija Jakobek ◽  
Vlasta Pilizota
Keyword(s):  
Antioxidant Activity ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Freeze Dried ◽  
Sugar Addition ◽  
Apple Puree ◽  
Apple Purée

scholarly journals Variation of Polyphenol Content and Antioxidant Activity in Some Bilberry (Vaccinium myrtillus L.) Populations from Romania

Agronomy ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 2557
Author(s):  
Sorin Ciulca ◽  
Gheorghe Roma ◽  
Ersilia Alexa ◽  
Isidora Radulov ◽  
Ileana Cocan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging ◽  
Vaccinium Myrtillus ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Modified Method ◽  
Free Radical Scavenging Assay ◽  
Vaccinium Myrtillus L ◽  
Nutraceutical Properties

Fruits of bilberry (Vaccinium myrtillus L.) are valued mainly for their nutraceutical properties, and are among the fruits with the highest antioxidant activity due to their high content of phenolic compounds. The aim of this research was to assess the total polyphenol content and antioxidant activity of fruits in six wild bilberry populations from two regions of Romania over three years. The total polyphenol content was determined according to the Folin–Ciocalteu modified method, while the antioxidant activity was evaluated using the DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging assay. The Padis and Raul Lung populations registered the highest values of polyphenol content and antioxidant activity, as such the fruits of these bilberry populations could be considered potential sources of antioxidants for direct consumption or for use as ingredients for food products or food supplements. Significant variation of total polyphenol content and antioxidant activity was observed both between populations from the same region and from different regions. The low level of broad sense heritability for total polyphenol content and antioxidant activity associated with the high effects of year, and population–year interaction indicates that the accumulation of polyphenols in bilberry fruits is influenced by changes in environmental conditions.

Extracts of Peppermint, Chamomile and Lavender as Antioxidants

2018 ◽  
Vol 762 ◽  
pp. 31-35 ◽  
Author(s):  
Inese Mieriņa ◽  
Laura Jakaite ◽  
Sabine Kristone ◽  
Laura Adere ◽  
Mara Jure
Keyword(s):  
Free Radical ◽  
Antiradical Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Ethanol Extract ◽  
Free Radical Scavengers ◽  
Polyphenol Content ◽  
Plant Materials ◽  
Total Polyphenol ◽  
Total Polyphenol Content

This paper is devoted to the studies of total polyphenol content and antiradical activity of peppermint, chamomile and lavender grown in local backyard gardens of Latvia. Different solvents (96, 70 and 40% ethanol) and extraction methods (maceration at room temperature at dark or under day-light irradiation, as well as reflux) were tested. All extracts were analyzed for total polyphenol content (Folin–Ciocalteu method), as well as for antiradical activity (DPPH and GO assays). It was found out that local peppermint and chamomile is as good source of polyphenols as those plants grown in southern countries; however, the total polyphenol content of lavender is lower than that mentioned in literature. The highest polyphenol content for all plant materials was achieved, when 70% ethanol was used for extraction. Peppermint extracts were found as most powerful free radical scavengers among all tested plant materials. 96% Ethanol extract of peppermint and chamomile demonstrated the highest antiradical activity, while 70% ethanol was the most suitable for preparation of lavender extract with optimal free radical scavenging activity.

scholarly journals Antioxidant and Antimicrobial Activities of the Extracts from Different Garcinia Species

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Nguyen Hoai Nguyen ◽  
Minh Tan Nguyen ◽  
Hiep Dinh Nguyen ◽  
Phuoc Dien Pham ◽  
Ut Dong Thach ◽  
...  
Keyword(s):  
Ethyl Acetate ◽  
Antioxidant Capacity ◽  
Radical Scavenging ◽  
Antimicrobial Activities ◽  
Polyphenol Content ◽  
Gram Positive ◽  
Total Polyphenol ◽  
Gram Negative ◽  
Gram Positive Bacteria ◽  
Total Polyphenol Content

Background. Garcinia is a large genus which has promising bioactivities. However, the properties of many Garcinia species have not been investigated thoroughly. Aim. To determine the antioxidant and antimicrobial capabilities of the extracts from different Garcinia species. Methodology. Six Garcinia species, including Garcinia fusca, Garcinia hopii, Garcinia planchonii, Garcinia nigrolineata, Garcinia gaudichaudii, and Garcinia tinctoria were extracted using n-hexane, ethyl acetate, and methanol, producing n-hexane extract (HE), ethyl acetate extract (EAE), and methanol extract (ME). After that, the total polyphenol content was evaluated using Folin–Ciocalteu assay. DPPH, hydroxyl radical scavenging, and total antioxidant capacity assays were performed to test the antioxidant activity. Subsequently, the antimicrobial activities against Gram-positive (Staphylococcus aureus, Bacillus subtilis) and Gram-negative (Escherichia coli, Pseudomonas aeruginosa) bacterial strains were assessed using Kirby Bauer and the broth microdilution methods. Results. Many Garcinia extracts contained high total polyphenol content consisting of ME of G. hopii ad G. tinctoria, and EAE of G. planchonii and G. tinctoria. The EAE of G. tinctoria showed effective antioxidant capacity (IC50 = 1.5 µg/mL). Additionally, the EAE of G. gaudichaudii was effective against Gram-positive bacteria with minimal inhibition concentration (MIC) of 15.625–25 µg/mL whereas ME of G. planchonii was effective against both Gram-positive bacteria (MIC = 160 µg/mL) and Gram-negative bacteria (MIC = 75 µg/mL). Conclusion. Several extracts of Garcinia species demonstrated valuable antioxidant and antimicrobial properties.

scholarly journals Phytochemical Analysis and Biological Activity of Three Stachys Species (Lamiaceae) from Romania

Plants ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2710
Author(s):  
Diana Ionela Stegăruș ◽  
Ecaterina Lengyel ◽  
George Florian Apostolescu ◽  
Oana Romina Botoran ◽  
Corneliu Tanase
Keyword(s):  
Secondary Compounds ◽  
Total Phenolic ◽  
Phytochemical Analysis ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Gram Positive Bacteria ◽  
Total Polyphenol Content ◽  
Flame Ionization ◽  
Chemical Fingerprints ◽  
Volatile Organic

Three species of Stachys genus (S. byzantina, S. officinalis, S. sylvatica) were investigated in the present study in terms of aromatic profile and total polyphenol content, as well as antibacterial activity and antioxidant capacity. Gas chromatography coupled with flame ionization detection (GC/FID) was used for exploration of the herbal alcoholic extracts. Using statistical analysis, volatile organic compounds (VOCs) and total phenolic chemical fingerprints were compared in order to describe differences and identify putative signature traits of the three Stachys species. The results showed that the analyzed Stachys extracts have a total polyphenol content being between 197 ± 0.27 mg GAE/g for S. sylvatica and 232 ± 43 mg GAE/g for S. officinalis. The antioxidant activity was between 444 ± 58 mM Trolox/g (S. sylvatica) and 602 ± 75 mM Trolox/g (S. officinalis). The volatile compounds identified were mostly sesquiterpenes, followed by monoterpenes and secondary compounds. The most abundant in all three species was germacrene D (21.9% 28–25.2%). The multivariate analysis demonstrated the potential of using plant tissue VOC profiles to discriminate between different Stachy species, with a total of 31 VOCs being identified from all three species. Although there were strong similarities among the three species’ VOC profiles, distinctions can be made using chemometric analysis. The microbiological results showed an antimicrobial capacity of all three extracts, especially on Gram-positive bacteria. In addition to increasing consumers’ understanding regarding the health benefits of these Stachy species, this investigation contributes to defining and preserving a precious genetic and cultural-historical biodiversity.

scholarly journals Efek Fermentasi Laktat pada Kandungan Total polyfenol dan Aktivitas Antioksidan Lengkuas (Alpinia galanga Linn) (Effects of Lactic Fermentation on Total Polyphenol Content and Antioxidant Activity of Galangal (Alpinia galanga Linn))

2017 ◽  
Vol 10 (2) ◽  
pp. 66
Author(s):  
Tezar Ramdhan ◽  
Syarifah Aminah ◽  
Muflihani Yanis ◽  
Anil K. Anal
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Phenolic Compounds ◽  
Lactic Acid Bacteria ◽  
Functional Materials ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Alpinia Galanga ◽  
Total Polyphenol Content ◽  
Freeze Dryer

<p>Efek fermentasi laktat pada kandungan total polyfenol dan aktivitas antioksidan Lengkuas (Alpinia galanga Linn). Lengkuas merupakan salah satu herbal yang memiliki kandungan senyawa fenolik sehingga banyak digunakan secara luas sebagai bahan obat tradisional selama berabad-abad. Di sisi lain, bakteri asam laktat (BAL) telah terbukti dapat meningkatkan aktivitas antioksidan dari media. Kombinasi kedua bahan tersebut diyakini dapat menghasilkan produk yang sehat. Oleh karena itu, penting untuk mengkaji apakah bakteri asam laktat dapat beradaptasi dengan lengkuas untuk mendapatkan sifat yang diinginkan dari produk fermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh bakteri asam laktat (BAL) terhadap kandungan total polifenol dan aktivitas antioksidan ekstrak lengkuas. Sebelum inokulasi, 150 g lengkuas dicampur dengan 150 ml air steril, kemudian, 90 ml ekstrak tersebut diinokulasi dengan 3 mililiter starter subkultur (L. plantarum dan L. casei) sebelum kemudian diinkubasi pada suhu 37oC selama 24 jam. Setelah itu, ektstrak kemudian dikeringbekukan menggunakan freeze-dryer (48 jam). Total polifenol diukur dengan menggunakan metode Folin-Denis, sedangkan aktivitas antioksidan diukur menggunakan metode DPPH. Hasil penelitian menunjukkan bahwa L. plantarum bisa menaikkan jumlah polifenol lebih tinggi secara signifikan daripada L. casei. Kandungan total polifenol dan aktivitas antioksidan tertinggi dihasilkan oleh ekstrak lengkuas yang difermentasi dengan L. plantarum selama 12 jam, yaitu masing-masing sekitar 53 mg GAE/100 g dan 79%.</p><p>Kata kunci :lengkuas, bakteri asam laktat (BAL), fermentasi, kandungan total polifenol, aktivitas antioksidan</p><p>English Version Abstract</p><p>Galangal is one of herbs that has been widely used as traditional medicines ingredients for centuries due to its phenolic compounds and its antioxidant properties. On the other hand, lactic acid bacteria (LAB) have been proved can increase antioxidant activity of the media. The combination of both functional materials is believed can produce healthful products. Therefore, it is important to analyse whether the lactic acid bacteria are adaptable to the galangal’s phenolic compounds characteristics in order to get desirable properties of fermented products. This experiment was aimed to examine the effect of lactic acid bacteria (LAB) fermentation on total polyphenol content and antioxidant activity of ginger extract. Prior to inoculation, 150 g of galangal was blended with 150 ml sterilized water, then, 90 ml of the juice was inoculated by 3 milliliters of subcultured starter (L. plantarum and L. casei). Then the juice was incubated at 370C for 24 hours. In order to get powder of fermented samples, freeze-dryer was used (48 hours). The total polyphenol content was measured using Folin-Denis method, while the antioxidant activity was estimated using the DPPH radical-scavenging activity. The result showed that L. plantarum could raise the total polyphenol significantly higher than L. casei. The highest content of total polyphenol content and antioxidant activity reached by galangal juice which fermented by L. plantarum for 12 hours, it was around 53 mg GAE/100 g and 79%, respectively.</p><p>Keywords : galangal, lactic acid bacteria (LAB), fermentation, total polyphenol content, antioxidant activity</p>

scholarly journals Effect of Neem (Azadirachta indica L.) on Lipid Oxidation in Raw Chilled Beef Patties

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 305 ◽  
Author(s):  
Manel Ouerfelli ◽  
Juliana Villasante ◽  
Leila Bettaieb Ben Kaâb ◽  
MaríaPilar Almajano
Keyword(s):  
Lipid Oxidation ◽  
Azadirachta Indica ◽  
Micrococcus Luteus ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Beef Patties ◽  
Hexanal Content

The aim of this study was to determine the total polyphenol content, radical scavenging and antimicrobial activities of Azadirachta indica (A. indica) and to evaluate their effect on shelf-life stability of raw beef patties during refrigerated storage at 4 ± 1 °C. During 11 days of storage, the antioxidant effect of A. indica on ground beef meat was investigated by the determination of lipid oxidation, pH, anti-radical activity, color, hexanal content, and microbial growth. The results obtained showed that fresh A. indica leaves and synthetic conservative behaved in the same way and retarded the lipid oxidation of chilled beef patties while increasing their pH (5.40 and 5.45, respectively). It can also be said that A. indica limited the loss of color, reduced the metmyoglobin formation (36.70%) and had a significant effect on bacterial growth and hexanal content. In addition, the results obtained through anti-radical and antimicrobial properties showed proportional values of total polyphenol content and radical scavenging activity of leaf extracts as they showed their antimicrobial effect against some bacteria such as Staphylococcus aureus and Micrococcus luteus, among others. These results support the involvement of A. indica in the food industry as a natural antioxidant that could replace synthetic ones.

scholarly journals Total polyphenol content and radical scavenging activity of functional yogurt enriched with dates

2020 ◽  
Vol 38 (No. 5) ◽  
pp. 287-292
Author(s):  
Leila Arfaoui
Keyword(s):  
Functional Foods ◽  
Nutritive Value ◽  
Radical Scavenging Activity ◽  
Health Benefits ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Physicochemical Composition ◽  
Total Polyphenol Content

Both yogurt and dates are functional foods known for their valuable nutrients and health benefits. Therefore, this study was conducted to produce two types of date-enriched yogurts (20% wt/wt) to enhance their nutritive value and health benefits. While yogurt A was made with dates blended with milk, yogurt B was produced using small pieces of dates that were added to milk before fermentation. Both date-enriched yogurts were assessed for their physicochemical composition, total polyphenol content (TPC) and radical scavenging activity (RSA). The results showed that the addition of dates significantly enhanced carbohydrate, mineral and total solids contents of yogurts A and B (P &lt; 0.05). Furthermore, dates significantly enhanced the TPC (34 and 37 mg GAE 100 g–1 for yogurt A and B, respectively) and the RSA (51% for yogurt A versus 57% for yogurt B) of date-enriched yogurts especially when dates were added as small pieces. During cold storage, both TPC and RSA decreased in all yogurt samples; however, they were maintained higher in date-enriched yogurts.

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