scholarly journals Effect of Rootstock and Harvesting Period on the Bioactive Compounds and Antioxidant Activity of Two Orange Cultivars (‘Salustiana’ and ‘Sanguinelli’) Widely Used in Juice Industry

Processes ◽  
2020 ◽  
Vol 8 (10) ◽  
pp. 1212
Author(s):  
José L. Ordóñez-Díaz ◽  
Aurea Hervalejo ◽  
Gema Pereira-Caro ◽  
José M. Muñoz-Redondo ◽  
Estefanía Romero-Rodríguez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Organic Acid ◽  
Bioactive Compounds ◽  
Antioxidant Compounds ◽  
Total Carotenoids ◽  
Hydrophilic Fraction ◽  
Citrus Volkameriana ◽  
Hydrophobic Fraction ◽  
Ascorbic Acids ◽  
The Impact

Oranges are a rich source of bioactive compounds with recognized benefits for human health. To guarantee high quality and production levels, citrus farms usually employ the combination of selected cultivars with well adapted rootstocks. This study analyzes the impact of four different citrus rootstocks (Forner-Alcaide no.5, ‘Cleopatra mandarin’, Citrus volkameriana and Carrizo citrange) on the bioactive compounds and antioxidant activity of two orange cultivars (‘Salustiana’ and ‘Sanguinelli’) widely used in the orange juice industry. For the hydrophilic fraction, the phenolic compound, anthocyanin, and organic acid profiles were determined by HPLC-DAD-HRMS, and the antioxidant activity by ABTS, DPPH, and ORAC assays. Besides, the total carotenoids and ABTS concentrations were calculated for the hydrophobic fraction. A set of three flavanones, one flavone, and eight anthocyanins were tentatively identified and quantified in the orange cultivars tested. The predominant phenolic compounds obtained in both orange cultivars were hesperidin and narirutin, while cyanidin-3-O-(6″-malonyl) glucoside followed by cyanidin-3-O-rutinoside and cyanidin-3-O-glucoside were the main anthocyanins found in the ‘Sanguinelli’ cultivar. Citric acid, followed by malic, oxalic, and ascorbic acids were the main organic acids. The higher amount of antioxidant compounds was found in fruit from the Forner-Alcaide no.5 rootstock. These results indicate that Forner-Alcaide n.5 affects positively the phenolic and organic acid composition and the antioxidant capacity of ‘Sanguinelli’ and ‘Salustiana’ cultivars, and is therefore a good option for the sector based on the healthy promoting properties.

scholarly journals UJI AKTIVITAS ANTIOKSIDAN EKSTRAK KARANG LUNAK Klyxum Sp YANG DIKOLEKSI DARI DESA TUMBAK KECAMATAN POSUMAEN MINAHASA TENGGARA

PHARMACON ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 205
Author(s):  
Elur Lonteng ◽  
Adithya Yudistira ◽  
Defny S Wewengkang
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Soft Coral ◽  
Health Sector ◽  
Antioxidant Compounds ◽  
Steroid Glycosides ◽  
Concentration Test ◽  
Ethanol Extracts

ABSTRACT Soft Coral Klyxum sp.. is a rich sources in bioactive compounds such as terpenoids, steroids, and steroid glycosides which are commonly used in the health sector. The purpose of this study was to determine the activity of antioxidant compounds from ethanol extracts of Klyxum sp. Klyxum sp., was extracted by maceration using ethanol as a solvent. As a parameter, testing of antioxidant activity was carried out using the DPPH (1,1-diphenil-2-picrylhydarzyl) method, which was measured using UV-Vis spectrophotometry at a wavelength of 517 nm. The results showed that the ethanol extracts of soft coral  Klyxum sp., proven to have antioxidant activity in each concentration test. Keywords: Klyxum sp. Soft Coral, Antioxidants, Extraction, DPPH   ABSTRAK Karang Lunak Klyxum sp. merupakan sumber yang kaya akan senyawa bioaktif seperti terpenoid, steroid, dan steroid glikosida yang biasa dimanfaatkan dalam dibidang kesehatan. Tujuan dari penelitian ini yaitu, untuk mengetahui aktivitas senyawa antioksidan dari ekstrak etanol Karang Lunak Klyxum sp. Karang Lunak Klyxum sp. diekstraksi menggunakan metode maserasi dengan etanol sebagai pelarut. Sebagai parameter, pengujian aktivitas antioksidan dilakukan dengan metode DPPH (1,1-diphenil-2-picrylhydarzyl) yang diukur menggunakan Spektrofotometri UV-Vis pada panjang gelombang 517 nm. Hasil penelitian menunjukkan ekstrak etanol Karang Lunak Klyxum sp. terbukti memiliki aktivitas antioksidan disetiap konsentrasi pengujian. Kata Kunci : Karang Lunak Klyxum sp., Antioksidan, Ekstraksi, DPPH

scholarly journals Identification of Antioxidant Compounds Structure Large-Leafed Mangrove Fruit

2016 ◽  
Vol 19 (2) ◽  
pp. 94
Author(s):  
Sabri Sudirman ◽  
Nurjanah Nurjanah ◽  
Agoes Mardiono Jacoeb
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Structure Prediction ◽  
Flavonoid Compound ◽  
Antioxidant Compounds ◽  
Ryukyu Islands ◽  
Bruguiera Gymnorrhiza ◽  
Compound Structure ◽  
The Pacific ◽  
The One

Antioxidants are compounds that can inhibit or prevent the oxidation of the easily oxidized substrate.<br />One of the plants as a potential source of bioactive compounds and antioxidant activity is large-leafed<br />mangrove (Bruguiera gymnorrhiza). This plant is commonly found in the Pacific region of Southeast Asia,<br />Ryukyu Islands, Micronesia and Polynesia (Samoa) to subtropical regions of Australia and has been used<br />by the society. This study aimed to determine the bioactive compounds structure of large-leafed mangrove<br />has the highest antioxidant activity. The compound structure prediction was done by Nuclear Magnetic<br />Resonance (NMR). The compound structure in the selected antioxidant fractions are flavonol, glikosilfalvon<br />and flavon. Those three compounds are flavonoid compound which has a great role as the one that has<br />antioxidant activity in large-leafed mangrove fruit.

scholarly journals Nutrients and bioactive compounds of pulp, peel and seed from umbu fruit

2019 ◽  
Vol 49 (4) ◽  
Author(s):  
Leilson de Oliveira Ribeiro ◽  
Eliseth de Souza Viana ◽  
Ronoel Luiz de Oliveira Godoy ◽  
Sidinea Cordeiro de Freitas ◽  
Suely Pereira Freitas ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Total Carotenoids ◽  
Fresh Pulp ◽  
Main Barrier ◽  
By Products

ABSTRACT: The objective of this research was to evaluate the nutritional composition and bioactive compounds of whole umbu fruit, including pulp, seed and peel, and also of a commercial umbu pulp. Samples of the fractions and of commercial pulp were analyzed for determination of minerals and proximate composition, total phenolic and antioxidant activity. Pulps and peel were also analyzed for vitamin C and carotenoids contents. Commercial pulp presented better nutritional composition than fresh pulp (P<0.05) and the peel presented higher phenolic content and antioxidant activity than seed. Peel also stood out by its vitamin C (79 mg.100 g-1) and total carotenoids (2,751 µg.100 g-1) contents, showing that, as the main barrier of the fruit for its protection, it is a fraction rich in bioactive compounds. The highest dietary fiber and iron contents were observed in umbu seed (P<0.05). Therefore, umbu by-products may be ingredients proper for development of food richer in nutrients and bioactive compounds.

scholarly journals BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES

2016 ◽  
Vol 38 (3) ◽  
Author(s):  
GABRIELA NIEMEYER REISSIG ◽  
LISIANE PINTANELA VERGARA ◽  
RODRIGO CEZAR FRANZON ◽  
ROSANE DA SILVA RODRIGUES ◽  
JOSIANE FREITAS CHIM
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenols ◽  
Total Carotenoids ◽  
Added Sugar ◽  
Added Sugars ◽  
Significant Difference

ABSTRACT This study aimed to prepare jellies of conventional type of red strawberry guava (with added sucrose) and no added sugar and evaluate the physical and chemical composition and content of bioactive compounds in them. Four jellies formulations were prepared: conventional with addition of sucrose (F1), aspartame (F2), saccharin and cyclamate (F3), acesulfame and sucralose (F4). Physicochemical analysis of pH were carried out, as well as analysis of titratable acidity, total soluble solids, ashes, proteins, lipids, moisture, carbohydrates, calories, lightness, color tone, total phenols, anthocyanins, carotenoids, ascorbic acid and antioxidant activity, by the capture of DPPH and ABTS radicals. Conventional and no added sugars jellies did not differ for total phenols, total anthocyanins and ascorbic acid. However, processing exerted significant influence (p=0.05) on total carotenoids and antioxidant activity. It is feasible to use red strawberry guava for the preparation of conventional and no added sugar jellies. The products, however, show a significant difference in carotenoids content, with the highest content of these and higher antioxidant activity in processed jellies without sugars addition.

scholarly journals Antioxidant activity of shelf stable herbal seasoning incorporated with Pleurotus sajor-caju (oyster mushroom) powder

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 57-64
Author(s):  
Saiful Bahri S. ◽  
Wan Rosli W.I.
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Milk Powder ◽  
Oyster Mushroom ◽  
Control Treatment ◽  
Antioxidant Compounds ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Storage Study ◽  
Pleurotus Sajor Caju

Pleurotus sajor-caju (oyster mushroom) has been consumed by people worldwide and they are known to produce different kinds of bioactive compounds. In this study, the methanolic extracts of herbal seasoning (HS) incorporated with Pleurotus sajor-caju (PSC) powder were evaluated for their antioxidant activity. A total of six different formulations with different levels of PSC powder at 0% (A), 20% (B), 40% (C), 60% (D), 80% (E) and 100% (F) to substitute coconut milk powder (CMP) were used in this study. The products were evaluated at the 0-month and 6-month of storage. HS (F) recorded the highest TPC (total polyphenol content) (1823.84±0.84 mg GAE/g), ABTS (2,2-azino-bis3-ethylbenzothiazoline-6-sulphonic acid) (71%) and FRAP (Ferric Reducing Antioxidant Power) assays (60.52 mg AAE/g) at 0 month of the storage study. At the 6-month of storage study, the highest TPC, ABTS and FRAP assay were recorded in HS(F) (1539.23±0.61 mg GAE/g), (59%) and (27.51 mg AAE/g), respectively. HS(A), the control treatment recorded the lowest TPC, ABTS and FRAP assay at the 6-month of the storage study. The addition of PSC powder to replace CMP may influence the presence of bioactive compounds in HS. The reduction of antioxidant after 6 months of storage might be due to the instability of other antioxidant compounds such as carotenoids and phenols. In conclusion, after the 6-month of the storage study, this edible mushrooms still exert some antioxidative capacities thus potentially being expended as a natural antioxidant in thermally processed food products.

scholarly journals Bioactive compound retention in frozen red and yellow Strawberry guava pulps added with L-Ascorbic acid

2018 ◽  
Vol 40 (6) ◽  
Author(s):  
Lisiane Pintanela Vergara ◽  
Gabriela Niemeyer Reissig ◽  
Rodrigo Cezar Franzon ◽  
Rosane da Silva Rodrigues ◽  
Josiane Freitas Chim
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Bioactive Compounds ◽  
Frozen Storage ◽  
Bioactive Compound ◽  
Freezing Process ◽  
Limiting Factor ◽  
Protective Agent ◽  
Total Carotenoids ◽  
Total Anthocyanins

Abstract Brazil presents a great variety of native fruits, which have aroused commercial interest, such as the strawberry guava. In this sense, many researches have looked for alternatives that allow postharvest availability of fruits, considering that perishability is a limiting factor for its commercialization. The freezing process is an important alternative in the sense of making these fruits available for longer on the market. The use of L-ascorbic acid is a potent protective agent in the stability of bioactive compounds in fruit pulps. The objective of this study was to evaluate potentially bioactive compounds present in red and yellow strawberry guava pulps added with L-ascorbic acid (1% m / m) and verify its effect on retention of these compounds and in its antioxidant activity during the frozen storage (-20 ± 2ºC). In the pulps were analyzed: antioxidant activity by the capture of the DPPH° and ABTS° radicals, phenols, anthocyanins and total carotenoids. L-ascorbic acid positively influences the retention of bioactive compounds (total phenols, total anthocyanins and total carotenoids) in red and yellow strawberry guava pulps during 120 days of frozen storage (-20 ± 2 ºC).

scholarly journals Multiple Emulsions with Extracts of Cactus Pear Added in A Yogurt: Antioxidant Activity, In Vitro Simulated Digestion and Shelf Life

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 429 ◽  
Author(s):  
Antonio de Jesús Cenobio-Galindo ◽  
Gilberto Díaz-Monroy ◽  
Gabriela Medina-Pérez ◽  
M. Jesús Franco-Fernández ◽  
Fanny Emma Ludeña-Urquizo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Bioactive Compounds ◽  
Gum Arabic ◽  
In Vitro Digestion ◽  
Antioxidant Compounds ◽  
Multiple Emulsion ◽  
Cactus Pear ◽  
Simulated Digestion

Consumers demand so-called natural in which additive and antioxidant preservatives are from natural origin. Research focuses in using extracts from plants and fruits that are rich in bioactive compounds such as phenolics and betalains, but these are also prone to interact with proteins and are exposed to suffer degradation during storage. In this work, we developed a fortified yogurt with the addition of betalains and polyphenols from cactus pear extract encapsulated in a multiple emulsion (ME) (W1/O/W2). Different formulations of ME were made with two polymers, gum arabic (GA) and maltodextrin (MD) and with the best formulation of ME four types of yogurt were prepared using different % (w/w) of ME (0%, 10%, 20% and 30%). Bioactive compounds, antioxidant activity, color and lactic acid bacteria (LAB) were analyzed in the different yogurts over 36 days of shelf life. Furthermore, in vitro simulated digestion was evaluated. The yogurts had significant (p < 0.05) differences and the ME protected the bioactive compounds, activity of antioxidants and color. The ME did not affect the viability of LAB during 36 days of storage. The in vitro digestion showed the best bioaccessibilities of antioxidant compounds with the yogurts with ME.

scholarly journals Antioxidant activity of oils extracted from orange (Citrus sinensis) seeds

2016 ◽  
Vol 88 (2) ◽  
pp. 951-958 ◽  
Author(s):  
Neuza Jorge ◽  
Ana Carolina da Silva ◽  
Caroline P.M. Aranha
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Citrus Sinensis ◽  
Total Phenolic ◽  
Seed Oils ◽  
Total Phenolic Compounds ◽  
Total Carotenoids ◽  
Valencia Orange ◽  
Consequent Increase

Due to the increasing production of food in the world with consequent increase of the production of waste, the importance of developing researches for its use is noticed. Thus, the interest in vegetable oils with bioactive compounds, such as the ones extracted from fruit seeds, is growing. Therefore, the present study aims to characterize the oils extracted from seeds of Hamlin, Natal, Pera-rio and Valencia orange varieties (Citrus sinensis), as to the levels of total carotenoids, total phenolic compounds, tocopherols and phytosterols, as well as to determine their antioxidant activity. The orange seed oils presented important content of total carotenoids (19.01 mg/kg), total phenolic compounds (4.43 g/kg), α-tocopherol (135.65 mg/kg) and phytosterols (1304.2 mg/kg). The antioxidant activity ranged from 56.0% (Natal) to 70.2% (Pera-rio). According to the results it is possible to conclude that the orange seed oils can be used as specialty oils in diet, since they contain considerable amounts of bioactive compounds and antioxidants.

scholarly journals Physicochemical and Bioactive Compounds in Carrot and Beetroot Juice

2019 ◽  
Vol 38 (03) ◽  
Author(s):  
Simran Arora ◽  
Saleem Siddiqui ◽  
Rakesh Gehlot
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Bioactive Compound ◽  
Soluble Solids ◽  
Total Phenols ◽  
Beetroot Juice ◽  
Total Carotenoids ◽  
Total Antioxidant ◽  
Dpph Scavenging ◽  
Locally Grown

Carrot and beetroot are mostly used for salad and juice purpose. To know the physicochemical and bioactive composition of the locally grown carrot and beetroot, the present investigation was carried out. Physicochemical and bioactive compound like total soluble solids, total sugars, reducing sugars, titrable acidity, pH, ascorbic acid, total antioxidant activity, anthocyanins, betanin, total phenols and total carotenoids were determined from fresh carrot and beetroot juices. The results showed that fresh red carrot juice contained high amount of β-carotenoids (4.59 mg/100 ml) content. Freshly extracted beetroot juice contained 62.20% DPPH scavenging antioxidant activity, 990.7 mg/100 ml total phenols, 790 mg/l anthocyanins, 520.3 mg/l betanins. The results suggest that carrot and beetroot juices are rich source of nutrients and bioactive compounds thus can be used for value addition in food formulations.

scholarly journals Effect of Two Drying Methods on the Bioactive Cashew Apple Varieties Consumed in the City of Garoua (Northern Cameroon)

2021 ◽  
pp. 64-77
Author(s):  
Kouogueu Seuyim Ghislain ◽  
Nguedjo Wandji Maxwell ◽  
Dibacto Kemadjou Ruth Edwige ◽  
Nseme Mboma Yves Didier ◽  
Djouka Nembot Pelagie Marcel ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Drying Methods ◽  
Dpph Radical ◽  
Constant Weight ◽  
Antioxidant Power ◽  
Cashew Apple ◽  
The Impact

Aims: The cashew tree (family Anacardiaceae) grows widely in many parts of African countries, including Cameroon. Its fruit and nut are used for food and several studies have shown their beneficial effects on health. This work aimed to evaluate the impact of two drying methods on the content of bioactive compounds and antioxidant activity. Methodology: Four varieties (VAR 1, VAR 2, VAR 3, VAR 4) of cashew apple samples were collected and drying using sun-dried and oven-dried to a constant weight, and then ground in a blender to a powder, the fresh one was cut up and crushed in a blender. All sample were reconstituted with distilled water and polyphenols, flavonoids, alkaloids contents, and antioxidant activity through different mechanisms (DPPH radical, FRAP and TAC assays) were assessed. Results: Alkaloids ranged from 1.50 mg EQui/g MF to 5.69 mg EQui/g DM for fresh and oven-dried VAR 1 respectively, polyphenols ranged from 786.15 mg EAG/g MF to 2836.92 mg EAG/g DM for fresh and oven-dried VAR 1 respectively, flavonoids ranged from 8.18 mg EAG/g MF to 295.45 mg EAG/g DM for fresh and oven-dried VAR 2 respectively. TAC values ranged from 13.09 mg EAA/g MF to 67.06 mg EAA/g for fresh and oven-dried VAR3 and VAR2 respectively. The highest DPPH radical scavenging value (86.25%) was obtained with fresh VAR 4 and the lowest (25.67%) with fresh VAR 1. The highest ferric reducing antioxidant power (FRAP) was obtained with fresh VAR 1 and VAR 3 (0.27 mg AAE/g MF) and the lowest with VAR 3 and VAR 4 oven-dried (0.23 mg AAE/g MF). Conclusion: In conclusion, the different cashew varieties studied in this work are a good source of antioxidants. The drying method significantly affects bioactive compounds and antioxidant activities. A weak but not significant correlation was obtained between the number of bioactive compounds and antioxidant activities.

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