scholarly journals Impact of Drying Methods on Phenolic Components and Antioxidant Activity of Sea Buckthorn (Hippophae rhamnoides L.) Berries from Different Varieties in China

Molecules ◽  
2021 ◽  
Vol 26 (23) ◽  
pp. 7189
Author(s):  
Yue Li ◽  
Pei Li ◽  
Kailin Yang ◽  
Qian He ◽  
Yue Wang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Sea Buckthorn ◽  
Total Phenolic ◽  
Drying Methods ◽  
Multivariate Statistical ◽  
Freeze Dried ◽  
Phenolic Components ◽  
Dried Fruit

Sea buckthorn berries are rich in bioactive compounds and can be used for medicine and food. The variety and drying method used have an important influence on quality. In this study, different sea buckthorn varieties from China were selected and dried with four common drying methods. The total phenolic content (TPC), total flavonoids content (TFC), contents of 12 phenolic compounds and antioxidant capacity in vitro were analyzed. The results showed that the TPC, TFC and antioxidant activity of two wild sea buckthorn berries were higher than those of three cultivated berries, and for the same varieties, measured chemical contents and antioxidant activity of the freeze-dried fruit were significantly higher than those obtained with three conventional drying methods. In addition, forty-one compounds in sea buckthorn berry were identified by UPLC-PDA-Q/TOF-MS, most of which were isorhamnetin derivatives. Multivariate statistical analysis revealed narcissin and isorhamnetin-3-O-glucoside varied significantly in sea buckthorn berries of different varieties and with different drying methods; they were potential quality markers. Strong correlations were found between TPC, gallic acid and antioxidant capacity (p < 0.05). The results revealed how components and antioxidant activity varied in different sea buckthorn, which provides a valuable reference for quality control and further development and utilization of sea buckthorn.

scholarly journals Effect of Freeze, Oven and Microwave Pretreated Oven Drying on Color, Browning Index, Phenolic Compounds and Antioxidant Activity of Hawthorn (Crataegus orientalis) Fruit

2018 ◽  
Vol 46 (2) ◽  
pp. 449-456 ◽  
Author(s):  
Hacer COKLAR ◽  
Mehmet AKBULUT ◽  
Semih KILINC ◽  
Ali YILDIRIM ◽  
Iliasu ALHASSAN
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Microwave Pretreatment ◽  
Oven Drying ◽  
Freeze Dried

Flowers, leaves and fruits of hawthorn plant are traditionally used for treating diseases like hypertension and atherosclerosis. The medicinal effects of the plant are generally attributed to its phenolic compounds. However, the fruits are perishable materials because of their high content of water, and generally dried and stored to be used outside its season. The main aim of this research was to investigate the effect of different drying methods on phenolic compounds of the hawthorn fruit. Fruits were collected from the wild growing trees in Turkey. De-seeded fruits were dried in freeze-, oven- (60 oC) and microwave pretreated oven drying (microwave application for 5 min at 360 W before drying at 60 oC) methods and analyzed for antioxidant activity, phenolic compounds, total phenolic content and color parameters. Total phenolic content of fresh hawthorn fruits was found as 13.36 mg g-1 DW. Oven- and microwave pretreated oven drying methods had a reductive effect on total phenolic content and antioxidant activity of fruits when compared to freeze drying method. (-)-Epicatechin (994.10 mg kg-1 DW), rutin (765.30 mg kg-1 DW), and procyanidin B2 (553.80 mg kg-1 DW) were the main phenolics of the fruit. Lowest values of these three compounds were observed in oven-dried fruits. Microwave pretreatment oven drying method resulted in browner product. Although the highest phenolic concentration and antioxidant activity were occurred in freeze-dried sample, microwave pretreatment before oven drying could be applied to reduce the time and cost of drying in terms of phenolic compounds and antioxidant activity.

scholarly journals Antimicrobial and Antibiofilm Activity against Staphylococcus aureus of Opuntia ficus-indica (L.) Mill. Cladode Polyphenolic Extracts

Antioxidants ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 117 ◽  
Author(s):  
Federica Blando ◽  
Rossella Russo ◽  
Carmine Negro ◽  
Luigi De Bellis ◽  
Stefania Frassinetti
Keyword(s):  
Staphylococcus Aureus ◽  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Biofilm Formation ◽  
Ex Vivo ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Antibiofilm Activity ◽  
Opuntia Ficus Indica

Plant extracts are a rich source of natural compounds with antimicrobial properties, which are able to prevent, at some extent, the growth of foodborne pathogens. The aim of this study was to investigate the potential of polyphenolic extracts from cladodes of Opuntia ficus-indica (L.) Mill. to inhibit the growth of some enterobacteria and the biofilm formation by Staphylococcus aureus. Opuntia ficus-indica cladodes at two stages of development were analysed for total phenolic content and antioxidant activity by Oxygen Radical Absorbance Capacity (ORAC) and Trolox equivalent antioxidant capacity (TEAC) (in vitro assays) and by cellular antioxidant activity in red blood cells (CAA-RBC) (ex vivo assay). The Liquid Chromatography Time-of-Flight Mass Spectrometry (LC/MS–TOF) analysis of the polyphenolic extracts revealed high levels of piscidic acid, eucomic acid, isorhamnetin derivatives and rutin, particularly in the immature cladode extracts. Opuntia cladodes extracts showed a remarkable antioxidant activity (in vitro and ex vivo), a selective inhibition of the growth of Gram-positive bacteria, and an inhibition of Staphylococcus aureus biofilm formation. Our results suggest and confirm that Opuntia ficus-indica cladode extracts could be employed as functional food, due to the high polyphenolic content and antioxidant capacity, and used as natural additive for food process control and food safety.

scholarly journals Phenolic Composition, Antioxidant Activity, andIn VitroAvailability of Four Different Berries

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
Javier Marhuenda ◽  
María Dolores Alemán ◽  
Amadeo Gironés-Vilaplana ◽  
Alfonso Pérez ◽  
Gabriel Caravaca ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Total Phenolic ◽  
Phenolic Composition ◽  
Total Phenolic Compounds ◽  
Anthocyanin Concentration

Polyphenols from berries have proved healthy effects after“in vitro”and“in vivo”studies, such as preventing tumor growing and neurodegenerative and cardiovascular diseases. We compared four different kinds of berries—strawberry, raspberry, blackberry, and blueberry—with the aim to distinguish their phenolic composition, concerning their antioxidant capacity along with their“in vitro”availability. Folin-Ciocalteu method was used for the determination of phenolic compounds, and the antioxidant capacity was measured by ORAC method. Moreover, the determination of anthocyanins was accomplished with an HPLC-DAD. Finally, we carried out an“in vitro”digestion to simulate the gastrointestinal digestion. All berries showed good antioxidant capacity with significant differences, besides high total phenolic compounds. Content of anthocyanins measured by HPLC-DAD varied between the different berries, namely, blackberries and strawberries which showed higher anthocyanin concentration. After“in vitro”digestion, berries showed poor bioavailability of the analysis of anthocyanins (9.9%–31.7%). Availability of total phenolic compounds was higher than anthocyanins (33%–73%). Moreover, strawberries and blackberries presented the less availability grade. Decrease in antioxidant activity measured by ORAC method was about 90% in all berries studied. Therefore, bioavailability of phenolic compounds remains unclear and more correlation between“in vitro”and“in vivo”studies seems to be necessary.

scholarly journals The antioxidant capacity of sea buckthorn (Hippophae rhamnoides L.) berries depends on the genotype and harvest time

2014 ◽  
Vol 20 (3-4) ◽  
Author(s):  
N. Makovics-Zsohár ◽  
A. Hegedűs ◽  
É. Stefanovits-Bányai ◽  
R. Rédei ◽  
N. Papp
Keyword(s):  
Antioxidant Capacity ◽  
Sea Buckthorn ◽  
Hippophae Rhamnoides ◽  
Total Phenolic ◽  
Harvest Time ◽  
Antioxidant Power ◽  
Phenolic Contents ◽  
Hippophaë Rhamnoides ◽  
Hippophae Rhamnoïdes L

Berries of sea buckthorn (Hippophae rhamnoides L.) are characterized by increasing popularity due to their presumable healtheffects. The aim of this study was to compare the antioxidant capacity and total polyphenolic content in the berries of six Hungarian grown sea buckthorn genotypes and characterize the genetic variability in this trait. The harvest time of sea buckthorn berries affects the antioxidant capacity and total phenolic contents in berries of three popular cultivars of German origin. Berries harvested in October had higher antioxidant capacity compared with those harvested one month later. The extent of the difference was genotype-specific. Our analysis revealed a nearly 3-fold difference between the lowest and highest antioxidant capacities of the 6 tested genotypes with ‘Leikora’ showing the highest ferric reducing antioxidant power and total phenolic content. The TEAC values ranged between 1.76 and 3.13 mmol Trolox/100g fresh weight with Pető 1 and ‘Frugana’ having the highest values. The results presented in this study demonstrated that Hippophae rhamnoides berries possess in vitro antioxidant activity strongly determined by genotype but also influenced by harvest time.

scholarly journals Strawberry agro-industrial by-products as a source of bioactive compounds: effect of cultivar on the phenolic profile and the antioxidant capacity

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Esteban Villamil-Galindo ◽  
Franco Van de Velde ◽  
Andrea M. Piagentini
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Phenolic Profile ◽  
The Impact ◽  
By Products

AbstractThe post-harvest processing of strawberries generates considerable amounts of by-products that consist of the inedible parts of the fruit (sepal, calyx, stem, and non-marketable portion of the fruit), which is an environmental problem for local producers and industries. This study aimed to revalue these kinds of tissues through identifying and quantifying the genotype influence on the total phenolic content, phenolic profile, and the antioxidant activity of the by-products from three strawberry cultivars: ‘Festival’ (FE), ‘San Andreas ‘ (SA), and ‘Camino Real’ (CR). The total phenolic content was determined by the Folin–Ciocalteu method, in-vitro antioxidant activity by the DPPH* radical scavenging method and the phenolic profile by PAD–HPLC. The different genotypes showed significant differences (p < 0.05) in total phenolic content (TPC), FE being the one with the highest TPC (14.97 g of gallic acid equivalents < GAE > /Kg of by-product < R >), followed by SA and CR cultivars. The antioxidant capacity of the SA and FE tissues were similar (p > 0.05) and higher (15.1–16.3 mmol Trolox equivalents < TE > /Kg R) than CR. Eight main phenolic compounds were identified and quantified on the three cultivars. Agrimoniin was the principal polyphenol (0.38–1.56 g/Kg R), and the cultivar FE had the highest concentration. This compound showed the highest correlation coefficient with the antioxidant capacity (R2 0.87; p < 0.001). This study highlighted the impact of the multi-cultivar systems in strawberry production on the bioactive potential and the diversity of secondary metabolites obtained from strawberry agro-industrial by-products at a low cost.

scholarly journals Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (Lithocarpus litseifolius [Hance] Chun) Prepared with Different Raw Materials and Drying Methods

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1930
Author(s):  
Hong-Yan Liu ◽  
Yi Liu ◽  
Ying-Hui Mai ◽  
Huan Guo ◽  
Xiao-Qin He ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Raw Materials ◽  
Extraction Time ◽  
Total Phenolic ◽  
Drying Methods ◽  
Extraction Temperature ◽  
Antioxidant Capacities ◽  
Freeze Dried ◽  
Sample Ratio

This study aims to investigate the effects of raw materials and drying methods on the phytochemical and antioxidant capacities of instant sweet tea powder. Four raw materials of sweet tea leave powders (STUT) were extracted and dried with two methods (freeze-drying and spray-drying). The antioxidant capacity, total phenolic content (TPC), total flavonoid content (TFC), and phlorizin and trilobatin contents of obtained instant sweet tea powders were compared. In addition, the single-factor experiments coupled with response surface methodology were used to study the influences of solvent-to-sample ratio, extraction temperature, extraction time, and their interactions on instant sweet tea yield. Results showed that the optimal conditions for extraction were the solvent-to-sample ratio of 19:1 mL/g, extraction temperature of 88 °C, and extraction time of 30 min. The TPC, TFC, antioxidant capacities, and phloridzin and trilobatin contents of instant sweet teas were higher than those of STUT, and the TPC and TFC of freeze-dried instant sweet teas were higher than those of spray-dried instant sweet teas. Significant correlations were found among TPC, TFC, and antioxidant capacities (p < 0.01). The freeze-dried instant sweet tea produced by young leaves (prepared by oven-drying) showed the highest TPC, TFC, and antioxidant capacities, compared with other raw materials and drying methods.

scholarly journals Traditional and Unconventional Dried Fruit Snacks as a Source of Health-Promoting Compounds

Antioxidants ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 396 ◽  
Author(s):  
Dario Donno ◽  
Maria Gabriella Mellano ◽  
Isidoro Riondato ◽  
Marta De Biaggi ◽  
Harilala Andriamaniraka ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Large Scale ◽  
Principal Component ◽  
Limited Information ◽  
Dried Fruits ◽  
Fruit Species ◽  
Freeze Dried ◽  
Dried Fruit ◽  
Health Promoting

Dried fruits are important, healthy and popular snacks, despite the limited information on their nutritional profiles and phytochemical composition. The present work was aimed to study the chemical composition of freeze-dried fruits from four fruit species: two common commercial snacks (apple and goji) and two innovative products (kaki and kiwi). Sugar and organic acid levels, total phenolics (TPC), and main health-promoting phytochemicals were studied by HPLC fingerprinting analysis. Furthermore, in vitro antioxidant capacity (AOC) was preliminarily observed in these products. A Principal Component Analysis (PCA) was carried out as a multivariate approach as well. The TPC ranged from 210.9 mg GAE/100g DW (kiwi) to 872.6 mg GAE/100g DW (kaki), while dried fruit antioxidant capacity ranged from 23.09 mmol Fe2+/kg DW (goji) to 137.5 mmol Fe2+/kg DW (kaki). The most important phytochemical class in apple (two cultivars), kiwi, and kaki dried fruits was phenolics (from 74.6% to 93.3%), while monoterpenes were the first class in goji (67.5%). No anthocyanins have been identified in dried fruits because these compounds are most likely converted to phenolic acids during the drying process. This research intended to stimulate large-scale exploitation of commercial dried fruits as functional foods as well.

scholarly journals Bioactive compounds and in vitro antioxidant activity of pulps from fruits from the Brazilian atlantic forest

2019 ◽  
Vol 42 ◽  
pp. e44503 ◽  
Author(s):  
Ana Carolina Leme Castelucci ◽  
Paula Porrelli Moreira da Silva ◽  
Marta Helena Fillet Spoto
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Multivariate Statistical ◽  
The Family ◽  
The One ◽  
Free Radical Activity

The fruits belonging to the family Myrtaceae are known sources of compounds with functional characteristics. Nevertheless, the studies are focused only on some species of this family. In this sense, we aimed to quantify the bioactive compounds present in the pulps of cambuci, feijoa, uvaia and grumixama; to evaluate the in vitro antioxidant capacity of each one and to correlate the contribution of these bioactive compounds with the antioxidant activity of each fruit pulp. For this, the compounds ascorbic acid, phenolic compounds, carotenoids, and flavonoids were quantified for the pulps of cambuci, feijoa, uvaia, and grumixama, as well as the in vitro antioxidant capacity by the methods DPPH and ABTS. The results were evaluated by multivariate statistical techniques. The pulps present good antioxidant potential, the one from cambuci presented the highest values for antioxidant activity given by the method DPPH (61.86 µg of Trolox g-1), that from uvaia was prominent by the presence of ascorbic acid (85.40 ascorbic acid 100 g-1) and that from feijoa, by the flavonoid contents (62.45 mg quercetin g-1) and phenolic compounds (10.21 mg gallic acid equivalent g–1). A correlation was observed between pulp antioxidant capacity and the contents of ascorbic acid and carotenoids; on the other hand, the phenolic compounds and flavonoids little contributed for the anti-free radical activity of the methods DPPH and ABTS.

scholarly journals IN VITRO ANTIOXIDANT ACTIVITY STUDIES OF AQUEOUS- AND FREEZE-DRIED FRUIT EXTRACT OF RHUS CHINENSIS AND JUICE OF CITRUS MACROPTERA, THEIR COMPARATIVE STUDIES

2020 ◽  
pp. 106-109
Author(s):  
SETINGLA SANGTAM ◽  
THANZAMI K
Keyword(s):  
Antioxidant Activity ◽  
Comparative Studies ◽  
Reducing Power ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Rhus Chinensis ◽  
Freeze Dried ◽  
Reducing Power Assay ◽  
In Vitro Antioxidant Activity

Objectives: The objective of the study is to evaluate in vitro antioxidant activity of aqueous- and freeze-dried fruits extracts of Rhus chinensis and Citrus macroptera and their comparative studies. Methods: The sumac fruit extracts were prepared by macerating in distilled water for 36 h, strained, and concentrated. Hatkora juice was used as it is for further concentration. Both the sample were dried using two methods, that is, evaporation in the water bath at 50°C and freeze-dried in a lyophilizer. The total phenolic content and total flavonoid content were determined using Folin–Ciocalteu and aluminum chloride method. The extracts were evaluated for antioxidant activity by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay and reducing power assay. Results: Both sumac extract and Hatkora juice show potent antioxidant activity. When compared, the freeze-dried sample shows better activity as compared to the aqueous dried sample in both DPPH and reducing power assay. Conclusions: This study result shows high phenolic and flavonoid content which is responsible for its high antioxidant activity. This suggests that the fruits can be viewed as a potential source of natural antioxidants that can provide valuable functional ingredients useful for the prevention of diseases related to oxidative stress, dietary supplements, functional food, nutraceuticals, etc.

scholarly journals Characterization of the antioxidant capacity of natives fruits from the Brazilian Amazon Region

2012 ◽  
Vol 34 (4) ◽  
pp. 1165-1173 ◽  
Author(s):  
Leandro Camargo Neves ◽  
André José de Campos ◽  
Ronaldo Moreno Benedette ◽  
Jéssica Milanez Tosin ◽  
Edvan Alves Chagas
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Ascorbic Acid Content ◽  
The Other ◽  
Total Phenolic ◽  
Fruit Peel ◽  
Antioxidant Power ◽  
Long Term Storage ◽  
Freeze Dried ◽  
Brazilian Amazon Region

The objective of the present study was to characterize the chemistry and the antioxidant capacity in 8 species of native fruits from Amazonia. All the fruits were collected at full physiological and commercial maturity from properties located at: Boa Vista / RR, São Luiz do Anauá / RR, Manaus / AM, and Belém / PA. At the end of the experiment, the functional pattern for the camu-camu fruits showed that the total phenolic and ascorbic acid content and antioxidant assays were superior compared to the other samples. Despite the functional losses detected for the freeze-dried samples of the camu-camu fruit, all the other freeze-dried samples kept under -20ºC showed appropriate stability for long-term storage. In addition, it was also observed that fruit peel showed higher antioxidant activity than pulp or samples containing peel and pulp tissues in the same extract. When the ratio between the ORAC and total phenolic assays were observed, the uxi fruit demonstrated the highest antioxidant power compared to the other fruits studied, despite its relatively low levels of phenolic compound content and ORAC values. This means that there is a relevant contribution of these phenolic compounds to the antioxidant activity of uxi fruit.

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