scholarly journals Comparative Study of the Structural Properties, Color, Bioactive Compounds Content and Antioxidant Capacity of Aerated Gelatin Gels Enriched with Cryoconcentrated Blueberry Juice during Storage

Polymers ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 2769
Author(s):  
Nidia Casas-Forero ◽  
Patricio Orellana-Palma ◽  
Guillermo Petzold
Keyword(s):  
Phenolic Compounds ◽  
Refrigerated Storage ◽  
Total Polyphenol ◽  
Antioxidant Power ◽  
Nutritional Values ◽  
Blueberry Juice ◽  
3D Network ◽  
Gelatin Gels ◽  
Ferric Reducing Antioxidant Power ◽  
Small Bubbles

Cryoconcentrated blueberry juice (CBJ) was incorporated into aerated gelatin gel and the effects on the mechanical properties, phenolic compounds and antioxidant activity (AA) were evaluated at day 1 and day 28 under refrigerated storage. At day 1, 8 g of gelatin gel and 40 g of CBJ (called M5) exhibited a soft texture and heterogeneous and non-spherical small bubbles, with values close to 10.5, 8.0 and 7.1 N, for hardness, gumminess and chewiness, respectively. M5 presented an increase of approximately 1.7, 1.9 and 1.9, and 1.2, 1.8, 2.1 and 1.3 times in comparison to the other samples, for total polyphenol, anthocyanin and flavonoid contents, and individual phenolic compounds, 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays, respectively. At day 28, the samples showed a weakening of the 3D network, with high degradation of phenolic compounds and AA due to the oxidation, polymerization and syneresis. Therefore, CBJ might be an interesting functional ingredient to add to (aerated and non-aerated) gelatin gel without affecting its properties, and thus different food products with high nutritional values and without added artificial sweeteners could be developed. Additionally, the gelatin gel/CBJ combinations might be suitable for additive manufacturing as a coating of food matrices.

scholarly journals A Comparative Investigation on Phenolic Composition, Characterization and Antioxidant Potentials of Five Different Australian Grown Pear Varieties

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 151
Author(s):  
Zening Wang ◽  
Colin J. Barrow ◽  
Frank R. Dunshea ◽  
Hafiz A. R. Suleria
Keyword(s):  
Phenolic Compounds ◽  
Health Benefits ◽  
Comparative Investigation ◽  
Total Polyphenol ◽  
Antioxidant Power ◽  
Food Industries ◽  
Flight Mass Spectrometry ◽  
Pyrus Communis L ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power

Pear (Pyrus communis L.) is widely spread throughout the temperate regions of the world, such as China, America and Australia. This fruit is popular among consumers due to its excellent taste and perceived health benefits. Various bioactive compounds, which contribute to these health benefits, have been detected in the pear fruits, including a range of phenolic compounds. Five Australian grown pear varieties, which include Packham’s Triumph, Josephine de Malines, Beurre Bosc, Winter Nelis and Rico were selected for this study to examine the phenolic compounds in pears. Beurre Bosc exhibited the highest total polyphenol content (TPC) (3.14 ± 0.02 mg GAE/g), total tannin content (TTC) (1.43 ± 0.04 mg CE/g) and 2,2′-diphenyl-1-picrylhydrazyl (DPPH) (5.72 ± 0.11 mg AAE/g), while the Josephine de Malines variety was high in total flavonoid content (TFC) (1.53 ± 0.09 mg QE/g), ferric reducing antioxidant power (FRAP) (4.37 ± 0.04 mg AAE/g), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (4.44 ± 0.01 mg AAE/g) and total antioxidant capacity (TAC) (5.29 ± 0.09 mg AAE/g). The liquid chromatography coupled with electrospray-ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS) data indicate that a total of 73 phenolic compounds were detected in Beurre Bosc (37 compounds), Josephine de Malines (34), Rico (22), Packham’s Triumph (15) and Winter Nelis (9), respectively. From HPLC-PDA quantification, the Beurre Bosc pear variety showed significantly higher in phenolic acids (chlorogenic acid; 17.58 ± 0.88 mg/g) and while flavonoids were significantly higher in Josephine de Malines (catechin; 17.45 ± 1.39 mg/g), as compared to other pear varieties. The analyses suggest that the Australian grown pears might contain an ideal source of phenolic compounds which benefit human health. The information provided by the present work can serve as practical supporting data for the use of pears in the nutraceutical, pharmaceutical and food industries.

scholarly journals Comparative Evaluation of Chemical Composition, Phenolic Compounds, and Antioxidant and Antimicrobial Activities of Tropical Black Bolete Mushroom Using Different Preservation Methods

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 781
Author(s):  
Jaturong Kumla ◽  
Nakarin Suwannarach ◽  
Keerati Tanruean ◽  
Saisamorn Lumyong
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Natural Antioxidants ◽  
Antimicrobial Activities ◽  
Fresh Sample ◽  
Antioxidant Power ◽  
Preservation Methods ◽  
Ferric Reducing Antioxidant Power ◽  
Nutritional Benefits ◽  
Antioxidant And Antimicrobial Activities

Tropical black bolete, Phlebopus portentosus, provides various nutritional benefits and natural antioxidants to humans. In this study, the chemical composition, phenolic compounds, and antioxidant and antimicrobial activities of fresh mushroom samples and samples stored for a period of one year using different preservation methods (drying, brining, and frozen) were investigated. The results indicated that the brining method significantly reduced the protein and fat contents of the mushrooms. The polyphenol and flavonoid contents of the frozen sample were not significantly different from that of the fresh sample. The results revealed that an inhibition value of 50% (IC50) for the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay of the extract of the dried and frozen samples was not statistically different from that of the fresh sample. The IC50 value of 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay and ferric reducing antioxidant power (FRAP) value in the extract of the frozen sample were not found to be significantly different from those of the fresh sample. Furthermore, the lowest degree of antioxidant activity was found in the extract of the brined sample. Additionally, the antimicrobial activities of the extracts of the fresh and frozen samples were not significantly different and both extracts could have inhibited the growth of all tested Gram-positive bacteria and Pseudomonas aeruginosa.

scholarly journals Comparative Evaluation of Argania spinosa and Olea europaea Leaf Phenolic Compounds and their Antioxidant Activity

Botanica ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 76-87
Author(s):  
Aziza Lfitat ◽  
Hind Zejli ◽  
Abdelkamel Bousselham ◽  
Yassine El Atki ◽  
Badiaa Lyoussi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Olive Leaves ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Total Flavonoids Content

AbstractWe conducted this study to determine and compare the content of phenolic compounds and flavonoids in the argan and olive leaves as well as their antioxidant capacity in aqueous, methanolic, and ethyl acetate extracted fractions. In vitro antioxidant activity was evaluated in comparison with synthetic antioxidants by assessing DPPH• radical scavenging capacity, ferric reducing antioxidant power, scavenging ability by inhibiting the β-carotene/linoleic acid emulsion oxidation, and by the ABTS radical scavenging activity assay. Total phenolic content in argan samples ranged from 221.69 ± 2.07 to 1.32 ± 0.01 mg GAE/g DW and in olive samples from 144.61 ± 0.82 to 1.21 ± 0.02 mg GAE/g DW. Total flavonoids content in argan samples varied from 267.37 ± 1.12 to 25.48 ± 0.02 mg QE/g DW, while in olives from 96.06 ± 0.78 to 10.63 ± 0.05 mg QE/g DW. In vitro antioxidant studies strongly confirmed the antioxidant potency of argan and olive leaves and their richness in secondary metabolites that are effective in free radicals scavenging and metal chelating capacities, indicating their antioxidant power.

scholarly journals Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition

Molecules ◽  
2020 ◽  
Vol 25 (22) ◽  
pp. 5470
Author(s):  
Veronika Barišić ◽  
Milica Cvijetić Stokanović ◽  
Ivana Flanjak ◽  
Kristina Doko ◽  
Antun Jozinović ◽  
...  
Keyword(s):  
Functional Food ◽  
Bioactive Components ◽  
Nutritional Properties ◽  
Frap Assay ◽  
Total Polyphenol ◽  
Antioxidant Power ◽  
Cocoa Butter Equivalents ◽  
Dairy Ingredients ◽  
Ferric Reducing Antioxidant Power ◽  
Cocoa Shell

Chocolate is considered as both caloric and functional food. Its nutritional properties may be improved by addition of fiber; however, this may reduce polyphenols content. The aim of this research was to determine the influence of cocoa shell addition (as a source of fiber) and its combination with different ingredients (cocoa butter equivalents (CBE), emulsifiers, dairy ingredients) on polyphenols of dark and milk chocolates. Total polyphenol (TPC) and total flavonoid (TFC) contents were determined spectrophotometrically, identification and quantification of individual compounds by high pressure liquid chromatography and antioxidant capacity by ferric reducing antioxidant power (FRAP) assay. Results showed that even though addition of cocoa shell to chocolate results in reduced contents of TPC, TFC, and individual compounds, it is not significant compared to ones reported by other authors for commercial chocolates. Other ingredients influence determined values for all investigated parameters; however, additional research is needed to reveal exact mechanisms and implications.

scholarly journals Acid Treatment Enhances the Antioxidant Activity of Enzymatically Synthesized Phenolic Polymers

Polymers ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 2544
Author(s):  
Maria Laura Alfieri ◽  
Federica Moccia ◽  
Gerardino D’Errico ◽  
Lucia Panzella ◽  
Marco d’Ischia ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Acid Treatment ◽  
Antioxidant Properties ◽  
Fold Increase ◽  
Enzymatic Oxidation ◽  
Antioxidant Power ◽  
Structural Modifications ◽  
Ferric Reducing Antioxidant Power ◽  
Natural Phenolic Compounds ◽  
Electron Transfer Properties

Phenolic polymers produced by enzymatic oxidation under biomimetic and eco-friendly reaction conditions are usually endowed with potent antioxidant properties. These properties, coupled with the higher biocompatibility, stability and processability compared to low-molecular weight phenolic compounds, open important perspectives for various applications. Herein, we report the marked boosting effect of acid treatment on the antioxidant properties of a series of polymers obtained by peroxidase-catalyzed oxidation of natural phenolic compounds. Both 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing/antioxidant power (FRAP) assays indicated a remarkable increase in the antioxidant properties for most phenolic polymers further to the acid treatment. In particular, up to a ca. 60% decrease in the EC50 value in the DPPH assay and a 5-fold increase in the Trolox equivalents were observed. Nitric oxide- and superoxide-scavenging assays also indicated highly specific boosting effects of the acid treatment. Spectroscopic evidence suggested, in most cases, that the occurrence of structural modifications induced by the acid treatment led to more extended π-electron-conjugated species endowed with more efficient electron transfer properties. These results open new perspectives toward the design of new bioinspired antioxidants for application in food, biomedicine and material sciences.

scholarly journals Cones of coniferous taxa as a potential source of bioactive polyphenols

2021 ◽  
Vol 18 ◽  
Author(s):  
Tamás Hofmann ◽  
Levente Albert ◽  
Balázs Bocz ◽  
Dániel Bocz ◽  
Eszter Visi-Rajczi
Keyword(s):  
High Performance ◽  
High Performance Liquid Chromatographic ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Chamaecyparis Lawsoniana ◽  
Tandem Mass Spectrometric ◽  
Thuja Orientalis ◽  
Liquid Chromatographic

Background: Coniferous cones are a by-product of forestry and wood logging, used for many possible purposes, e.g., the extraction of polyphenols. Objective: The aim of the present article was the comparison of the antioxidant polyphenol content of the differently matured cones of 17 selected conifers, either common in Hungary or yet uninvestigated. Methods: Total polyphenol content, ferric reducing antioxidant power and 2,2-diphenyl-1-picrylhydrazyl assays were used to determine the antioxidant contents. A scoring system was implemented using the three assay results to evaluate and compare the overall antioxidant power of the samples. Result and Conclusion: Highest antioxidant contents were found in green cones, followed by mature and opened cones. Taxa with the highest scores were Tsuga canadensis, Cryptomeria japonica, Chamaecyparis lawsoniana, Thuja orientalis, Metasequoia glyptostroboides and Picea abies. For the samples with the highest overall antioxidant power the high-performance liquid chromatographic/tandem mass spectrometric polyphenol profiling was carried out (green cones of T. canadensis and P. abies) and 83 compounds have been tentatively identified and described. Results contribute to the future bioactivity testing and evaluation of the cone extracts of T. canadensis and P. abies.

scholarly journals Total Polyphenol and Flavonoid Content and Antioxidant Capacity of Some Varieties of Persea americana Peels Consumed in Cameroon

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Ruth Edwige Kemadjou Dibacto ◽  
Boris Ronald Tonou Tchuente ◽  
Maxwell Wandji Nguedjo ◽  
Yves Martial Tongue Tientcheu ◽  
Emilienne Carine Nyobe ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Aqueous Extract ◽  
Radical Scavenging ◽  
Ethanolic Extract ◽  
Persea Americana ◽  
Total Phenolic ◽  
Total Polyphenol ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Dpph Scavenging

Fruit peels are increasingly being used as functional foods nowadays. Peelings of twelve varieties of Persea americana fruits consumed in Cameroon were investigated for their phenolic compounds (polyphenols and flavonoids) using three solvents systems, water, ethanol: water (50 : 50 v / v ), and ethanol, and antioxidant activity using total antioxidant capacity (TAC), ferric reducing antioxidant power (FRAP), and 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging methods. Total polyphenol, flavonoids, and antioxidant potential of the peels significantly varied with P. americana variety and also with the extraction solvents in the order ethanol > ethanol: water > water. Total phenolic content varied from 2407 (Fuerte florid) to 673 (Semil) mg GAE/g DM, respectively, while flavonoids varied from 986 to 119 mg QE/g DM for Fuerte florid and Hickson varieties, respectively. TAC, respectively, varied between 132.87 and 126.85 mg AAE/g DM with Hass and Semil varieties, respectively. The highest DPPH scavenging capacity was recorded for the ethanolic extract with Lula (86.33%) and the least for the aqueous extract with the Semil (30.11%) variety. With FRAP, the highest capacity was obtained with hydroethanolic extract of Fuerte florid (0.43 mg AAE/g DM) and the least for aqueous extract with the Semil (0.269 mg AAE/g DM) variety. In conclusion, varieties of avocado peels are a good source of antioxidants. Solvent extraction significantly affected the concentration of bioactive compounds but not the potency of the antioxidants. A weakly positive correlation but not significant between the quantity of polyphenol, flavonoid, and antioxidant capacity of avocado peelings was obtained in this study.

scholarly journals Phenolic Content, Antioxidant and 15-Lypoxygenase Inhibitory Effects of Daniellia oliveri (rolfe) Hutch. & Dalziel (Fabaceae)

2021 ◽  
pp. 10-18
Author(s):  
Mariam Traore ◽  
Adjaratou C. Coulibaly ◽  
Aboubacar Yaro ◽  
Esther W. L. M. Kabre ◽  
Noufou Ouedraogo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Content ◽  
Stem Bark ◽  
Inhibitory Effect ◽  
Phytochemical Screening ◽  
Methanol Fraction ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Daniellia Oliveri

Aims: The aim of this study is to evaluate the content of phenolic compounds, antioxidant and 15-lipoxygenase inhibition effects of methanolic extract and its fractions of Daniellia. oliveri stem bark. Place and Duration of Study: The work was carried out in the Department of Traditional Pharmacopoeia and Pharmacy (MEPHATRA / PH) of the Institute for Research in Health Sciences (IRSS) and LABIOCA from Université Joseph KI-ZERBO in Ouagadougou between February 2018 and June 2019 Methodology: The phytochemical screening and phenolic content were determined by the methods described in the literature. Antioxidant activity was determined by DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,20-azinobis 3-ethylbenzoline-6-sulphonate), FRAP (ferric reducing antioxidant power), and lipid peroxidation (LPO). The anti-inflammatory activities were measured on the ability of the extract to inhibit the activity of enzymes such as 15-lipoxygenase Results: Phytochemical screening revealed the presence of flavonoids, tannins, saponins, anthocyanosides, triterpenes and sterols. The extract and its fractions showed a good content of phenolic compounds with values ranging from 773.97 ± 22.91 to 505.51 mg EAG / g for total polyphenols; from 24.38 ± 0.34 to 12.04 ± 0.08 mg EQ / g in total flavonoids, 311.65 ± 6.70 to 221 ± 0.52 mg EC / g in condensed tannins; 681.81 ± 3.97 to 421.29 ± 8.73 mg EUA / g in total triterpenes and from 280.29 ± 21.72 to 222.04 ± 20.99 mg EC / g for total sterols. The methanol fraction showed the best antioxidant activity as well as the best inhibitory effect on 15-lipoxygenase activity. Conclusion: These results showed that Daniellia. oliveri possessed an antioxidant power, an inhibitory effect of 15 lipoxygenase. Daniellia oliveri could be used in the management of inflammatory pathologies and oxidative stress.

scholarly journals Variation of Secondary Metabolites in the Aerial Biomass of Cryptocarya alba

2019 ◽  
Vol 14 (6) ◽  
pp. 1934578X1985625 ◽  
Author(s):  
Ady Giordano ◽  
Gonzalo Fuentes-Barros ◽  
Sebastián Castro-Saavedra ◽  
Antonia González-Cooper ◽  
Cristian Suárez-Rozas ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
High Performance ◽  
Gas Chromatography Mass Spectrometry ◽  
Medicinal Species ◽  
Total Polyphenol ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
The Individual ◽  
Old Trees ◽  
Individual Trees

Cryptocarya alba is an important tree species in the Chilean sclerophyllous forest. Its leaves and bark are used in traditional medicine to treat liver diseases and rheumatism. Analyses of the essential oil (EO) show serious discrepancies, and information on other constituents is limited. The aerial biomass of individual trees from 3 wild populations, some old trees, and farmed saplings were analyzed ( n = 132). The EO profiles were studied by gas chromatography/mass spectrometry (GC/MS). The alkaloidal and polyphenol compositions were determined by ultra-high-performance liquid chromatography (UHPLC)/MS-MS. The total polyphenol content, the total flavonoid content, and the antioxidant capacity (diphenylpicrylhydrazyl, azinobisethylbenzothiazolinesulfonic acid, and ferric reducing antioxidant power: DPPH, ABTS, and FRAP respectively) were determined by standard methods. Significant differences were found at the individual and population levels in the contents of polyphenols, total flavonoids, antioxidant capacity, and specific alkaloids for leaves, bark, and wood. Farmed saplings grown under less light showed higher concentrations of higenamine, N-methylcoclaurine, N-methyllaurotetanine, and isocorydine, while those receiving more light were richer in laurolitsine, boldine, coclaurine, catechin, quercetin, epicatechin, quercitrin, and procyanidins. Important variations were found according to the season, age of the tree and of the leaves. The EO composition also varied considerably. These results support the idea that the natural variability of medicinal species is an important subject for study.

scholarly journals Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1314 ◽  
Author(s):  
Patricio Orellana-Palma ◽  
Guisella Tobar-Bolaños ◽  
Nidia Casas-Forero ◽  
Rommy N. Zúñiga ◽  
Guillermo Petzold
Keyword(s):  
Sulfonic Acid ◽  
High Stability ◽  
Storage Time ◽  
Quality Attributes ◽  
Oxygen Radical ◽  
Soluble Solids ◽  
Refrigerated Storage ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Food Applications

This study aimed to evaluate the potential of centrifugal block cryoconcentration (CBCC) at three cycles applied to fresh calafate juice. The fresh juice and cryoconcentrate at each cycle were stored for five weeks at 4 °C and quality attributes were analyzed every 7 days. CBCC had significant effects in the calafate juice, since in the last cycle, the cryoconcentrate reached a high value of total soluble solids (TSS, ≈42 °Brix), with final attractive color, and an increase of approximately 2.5, 5.2, 5.1, 4.0 and 5.3 times in relation to the fresh juice values, for total bioactive compounds (TBC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC), respectively. However, at 35 days under storage, these values decreased by 5%, 13%, 15%, 19%, 24% and 27%, for TSS, TBC, DPPH, ABTS, FRAP and ORAC, respectively. Additionally, until the day 14, the panelists indicated a good acceptability of the reconstituted cryoconcentrate. Therefore, CBCC can be considered a novel and viable technology for the preservation of quality attributes from fresh calafate juice with interesting food applications of the cryoconcentrates due to their high stability during storage time in comparison to the fresh juice.

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