scholarly journals Effect of Blanching on Enzyme Inactivation, Physicochemical Attributes and Antioxidant Capacity of Hot-Air Dried Pomegranate (Punica granatum L.) Arils (cv. Wonderful)

Processes ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 25
Author(s):  
Adegoke Olusesan Adetoro ◽  
Umezuruike Linus Opara ◽  
Olaniyi Amos Fawole
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Punica Granatum ◽  
Enzyme Inactivation ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Hot Air Drying ◽  
Air Drying ◽  
Total Anthocyanin ◽  
Hot Air

Blanch-assisted hot-air drying of pomegranate arils with blanching treatments 90 °C for 30 s, 100 °C for 60 s, and unblanched (control) arils were investigated. Effects of blanching on enzyme inactivation (polyphenol oxidase and peroxidse), colour, texture, and other qualities of dried arils were discussed. The hot-air drying conditions were 60 °C, 19.6% relative humidity, and 1.0 m s−1 air velocity. Results showed that blanching reduced enzyme activity by 76% and 68% for blanched arils treated at 90 °C for 30 s and 100 °C for 60 s, respectively, compared to unblanched arils. With regard to the total colour difference (TCD), unblanched arils were 20.9% and 16.6% higher than blanched arils treated at 90 °C for 30 s and 100 °C for 60 s, respectively. Furthermore, the total soluble solids (TSS) for unblanched aril increased significantly from 16.1 to 24.9 °Brix after drying, followed by arils treated at 90 °C for 30 s and 100 °C for 60 s (21.4; 18.5 °Brix), respectively. Among the blanching treatments, dried arils treated at 90 °C for 30 s had the highest total anthocyanin content (28.6 mg C3gE/g DM), followed by 100 °C for 60 s (24.8 mg C3gE/g DM). Similarly, dried arils treated at 90 °C for 30 s had the highest radical scavenging activity (RSA) (32.1 mM TE/g DM) while the least was observed with unblanched arils (17.0 mM TE/g DM). Overall, the blanching treatment was more effective to maintain the quality attributes of pomegranate dried arils.

scholarly journals Effects of Drying Techniques on Murtilla Fruit Polyphenols and Antioxidant Activity

2014 ◽  
Vol 3 (5) ◽  
pp. 73 ◽  
Author(s):  
Susana Alfaro ◽  
Ana Mutis ◽  
Andres Quiroz ◽  
Ivette Seguel ◽  
Erick Scheuermann
Keyword(s):  
Antioxidant Activity ◽  
Freeze Drying ◽  
Anthocyanin Content ◽  
Hot Air Drying ◽  
Air Drying ◽  
Total Anthocyanin ◽  
Hot Air ◽  
Freeze Dried ◽  
Dried Fruit ◽  
Fruit Preservation

<p>‘Murtilla’ (<em>Ugni molinae</em> Turcz) is a native Chilean species that belongs to the Myrtaceae family. It produces a small, globular fruit with pleasant flavor and recognized antioxidant activity. Convective hot-air and freeze drying are important techniques for fruit preservation, but their effect on murtilla fruit polyphenols and antioxidant activity has not yet been studied simultaneously. The objective of this study was to compare the effect of convective hot-air drying at 65 and 80 ºC and freeze drying on total polyphenol content (TPC), total anthocyanin content (TAC), polyphenols and anthocyanins of the Red Pearl-INIA variety of fresh murtilla fruits as measured by HPLC and antioxidant activity (DPPH and ABTS). The freeze dried fruit retained higher values for TPC (2192.4 mg/100 g d.w.), TAC (13.4 mg/100 g d.w.), polyphenols (79.02 mg/100 g d.w. by HPLC) and anthocyanins (0.188 mg/100 g d.w. by HPLC) than the murtilla dried by convective hot-air at both 65 and 80 ºC. The application of all treatments showed a positive increase in the DPPH (2945.4 to 3677.6 ?mol TE/100 g d.w.) and ABTS (2664.8 to 3397.2 ?mol TE/100 g d.w.) antioxidant activity of the dried murtilla compared to the DPPH (2111.1 ?mol TE/100 g d.w.) and ABTS (2247.8 ?mol TE/100 g d.w.) of the fresh fruit. Freeze drying was the best technique for the retention of polyphenols and antioxidant activity from the fresh murtilla fruit. Therefore, freeze drying is recommended over convective hot-air drying at 65 and 80 ºC when these bioactive compounds need to be preserved.</p>

scholarly journals Proximate Composition and Bioactive Compounds in Diverse Eggplant Genotypes

2020 ◽  
pp. 113-121
Author(s):  
Vishwanath Bidaramali ◽  
Shirin Akhtar ◽  
Anupam Das
Keyword(s):  
Bioactive Compounds ◽  
Radical Scavenging Activity ◽  
Sugar Content ◽  
Radical Scavenging ◽  
Consumer Preference ◽  
Dry Weight ◽  
Weight Basis ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Total Anthocyanin

Eggplant (Solanum melongena L.) is an important solanaceous crop of tropics and sub-tropics, having high production potential, and also a rich source of nutrients, particularly, carbohydrates, proteins, dietary fibre and vitamins like thiamin, niacin, pantothenic acid and folic acid, minerals like calcium, iron, potash, zinc, copper and manganese as well as bioactive compounds. However, eggplant is available in diverse shape and colour and consumer preference varies and the nutrient composition is different. In this investigation, we worked out the proximate nutrient compounds (on dry weight basis) and the bioactive compounds (on a fresh weight basis) in twenty diverse eggplant genotypes varying in colour and shape.  Moisture content in the fruits ranged from 71.54 to 91.36%, while carbohydrate content from 2.80 to 6.82%, crude protein 16.98 to 31.85%, nitrogen 2.49 to 4.35%, phosphorous 0.29 to 0.51%, potassium 1.65 to 4.54%, calcium 0.83 to 0.35%, iron 106.21 to 235.34 mg/kg, manganese 89.01 to 245.54 mg/kg, copper 18.73 to 98.56 mg/kg and zinc 60.73 to 75.77 mg/kg, each on dry weight basis. Biochemical parameters like total soluble solids (TSS) ranged from 1.27 to 3.94 °Brix, total sugar content 2.26 to 4.65%, ascorbic acid 0.66 to 3.53 mg/100 g, total anthocyanin content 0.35 to 18.85 mg/100 g FW, total chlorophyll 0.11 to 2.70 mg/100 g FW, total phenol 1.03 to 15.65 mg catechol equivalent/100 g FW, total antioxidant 1.16 to 2.26 µmol Trolox equivalent/g FW and radical scavenging activity 50.52 to 96.48%. Proximate nutrients were highest in Pusa Uttam, Pant Rituraj and BRBL-01, quality parameters in BRBL-07 and 71-19, while bioactive compounds were highest in Pant Rituraj, Pusa Purple Long, Pusa Purple Cluster and BRBL-01. These genotypes may be utilized in future breeding programmes for developing effective and nutritive cultivars.

scholarly journals Effect of drying techniques on the retention of antioxidant activities of Saskatoon berries

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Pranabendu Mitra ◽  
Venkatesh Meda ◽  
Rick Green
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging ◽  
Vacuum Drying ◽  
Anthocyanin Content ◽  
Dpph Radical ◽  
Total Anthocyanin ◽  
Hot Air ◽  
Total Anthocyanin Content ◽  
Dpph Radical Scavenging ◽  
Radical Scavenging Assay

The main objective of this research was to compare the retention of antioxidant activity and total anthocyanin content of Saskatoon berries dried by freeze drying, microwave-vacuum drying, thin layer hot air drying and vacuum drying. Antioxidant activity of berry samples was determined by DPPH radical scavenging and ABTS radical scavenging, and the pH differential method was used to determine total anthocyanin content of the berry samples. The results showed that the freeze dried Saskatoon berries exhibited the highest retention of anthocyanin and antioxidant activity among the dried samples, followed by microwave-vacuum dried berries, thin layer hot air dried berries and vacuum dried berries. There were significant differences between the berry samples at P<0.05.  DPPH radical scavenging and ABTS radical scavenging were correlated linearly with an R2 value of 0.99 at P<0.05 showing their effectiveness for the determination of the antioxidant activity of the Saskatoon berries. However, the DPPH radical scavenging assay was more effective than the ABTS radical scavenging assay. The results also showed that antioxidant activity of the berries was highly correlated with the total anthocyanin content of the fruit. The reduction of anthocyanin in dried berry samples was linearly correlated with the reduction of DPPH radical scavenging with an R2 value of 0.97 at P<0.05 and, also, linearly correlated with the reduction of ABTS radical scavenging with an R2 value of 0.88 at P<0.05.

scholarly journals Effect of drying techniques on the retention of antioxidant activities of Saskatoon berries

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Pranabendu Mitra ◽  
Venkatesh Meda ◽  
Rick Green
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging ◽  
Vacuum Drying ◽  
Anthocyanin Content ◽  
Dpph Radical ◽  
Total Anthocyanin ◽  
Hot Air ◽  
Total Anthocyanin Content ◽  
Dpph Radical Scavenging ◽  
Radical Scavenging Assay

The main objective of this research was to compare the retention of antioxidant activity and total anthocyanin content of Saskatoon berries dried by freeze drying, microwave-vacuum drying, thin layer hot air drying and vacuum drying. Antioxidant activity of berry samples was determined by DPPH radical scavenging and ABTS radical scavenging, and the pH differential method was used to determine total anthocyanin content of the berry samples. The results showed that the freeze dried Saskatoon berries exhibited the highest retention of anthocyanin and antioxidant activity among the dried samples, followed by microwave-vacuum dried berries, thin layer hot air dried berries and vacuum dried berries. There were significant differences between the berry samples at P<0.05.  DPPH radical scavenging and ABTS radical scavenging were correlated linearly with an R2 value of 0.99 at P<0.05 showing their effectiveness for the determination of the antioxidant activity of the Saskatoon berries. However, the DPPH radical scavenging assay was more effective than the ABTS radical scavenging assay. The results also showed that antioxidant activity of the berries was highly correlated with the total anthocyanin content of the fruit. The reduction of anthocyanin in dried berry samples was linearly correlated with the reduction of DPPH radical scavenging with an R2 value of 0.97 at P<0.05 and, also, linearly correlated with the reduction of ABTS radical scavenging with an R2 value of 0.88 at P<0.05.

scholarly journals DNA Damage Protecting Activity and Free Radical Scavenging Activity of Anthocyanins from Red Sorghum (Sorghum bicolor) Bran

2012 ◽  
Vol 2012 ◽  
pp. 1-9 ◽  
Author(s):  
P. Suganya Devi ◽  
M. Saravana Kumar ◽  
S. Mohan Das
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Natural Food ◽  
Anthocyanin Content ◽  
Dependent Manner ◽  
Total Anthocyanin ◽  
Methanol Extracts ◽  
Sorghum Bran

There is increasing interest in natural food colorants like carotenoids and anthocyanins with functional properties. Red sorghum bran is known as a rich source for anthocyanins. The anthocyanin contents extracted from red sorghum bran were evaluated by biochemical analysis. Among the three solvent system used, the acidified methanol extract showed a highest anthocyanin content (4.7 mg/g of sorghum bran) followed by methanol (1.95 mg/g) and acetone (1 mg/g). Similarly, the highest total flavonoids (143 mg/g) and total phenolic contents (0.93 mg/g) were obtained in acidified methanol extracts than methanol and acetone extracts. To study the health benefits of anthocyanin from red sorghum bran, the total antioxidant activity was evaluated by biochemical and molecular methods. The highest antioxidant activity was observed in acidified methanol extracts of anthocyanin in dose-dependent manner. The antioxidant activity of the red sorghum bran was directly related to the total anthocyanin found in red sorghum bran.

In Vitro Antioxidant Activity of Pigment Extracted from Fruits of Padus racemosa and Padus virginiana

2011 ◽  
Vol 183-185 ◽  
pp. 565-569 ◽  
Author(s):  
Jian Ren ◽  
Zhen Yu Wang
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Natural Antioxidants ◽  
Differential Method ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Reducing Power Assay

The total anthocyanin content (TAC) of pigment extracted from fruits of Padus racemosa and Padus virginiana was determined by pH-differential method. TAC in pigment from fruits of Padus racemosa was higher than that in Padus virginiana. The vitro antioxidant activity of the two kinds of pigment was evaluated by different assays, including DPPH• assay, ABTS•+assay, OH• assay and reducing power assay. The results showed that except for reducing power, pigment from fruit of Padus racemosa showed stronger ABTS•+, DPPH• and OH• radical scavenging activity than pigment from fruit of Padus virginiana. The study concluded that pigment extracted from fruit of Padus racemosa and Padus virginiana can be used as a source of natural antioxidants instead of synthetic antioxidants.

scholarly journals Comparative Study of the Effects of Drying Methods on Antioxidant Activity of Dried Strawberry (Fragaria Var. Camarosa)

2013 ◽  
Vol 2 (2) ◽  
pp. 92 ◽  
Author(s):  
Maritza Alonzo-Macías ◽  
Anaberta Cardador-Martínez ◽  
Sabah Mounir ◽  
Gerardo Montejano-Gaitán ◽  
Karim Allaf
Keyword(s):  
Antioxidant Activity ◽  
Steam Pressure ◽  
Saturated Steam ◽  
Drying Methods ◽  
Anthocyanin Content ◽  
Flavonoid Content ◽  
Hot Air Drying ◽  
Total Anthocyanin ◽  
Hot Air ◽  
Instant Controlled Pressure Drop

<p>Hot air drying (HAD), freeze-drying (FD), and swell-drying (SD, coupling instant controlled pressure drop, DIC, to standard hot air) were applied to strawberries (<em>Fragaria</em> var. Camarosa). The total phenol, total flavonoid, and total anthocyanin contentswere evaluated versusthe drying methods. The correlations between the bioactive compounds and antioxidant activity were investigated. The obtained results showed that the differences in phenol levels were no quite comparing the three drying techniques; however, great variations were reported for anthocyanin and flavonoid content.</p> A strong correlation between the antioxidant activity and anthocyanin content was found in SD strawberries. Also, it was observed that saturated steam pressure (P) of DIC texturing operation, had a significant effect on the studied parameters compared to the thermal holding time (t). The optimum conditions of DIC were P = 0.35 MPa for t = 10 s to obtain the highest levels of phenols, flavonoids, and anthocyanins, as well as antioxidant activity.

scholarly journals How Pullulanase Affects Resistant Starch and Antioxidant Activity in Purple Sweet Potato Powder?

2019 ◽  
Vol 7 (11) ◽  
pp. 1795
Author(s):  
Gita Nevara Addelia ◽  
Shyan Yea Chay ◽  
Kharidah Muhammad ◽  
Hasanah Mohd Ghazali ◽  
Roselina Karim
Keyword(s):  
Sweet Potato ◽  
Resistant Starch ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Plant Powders ◽  
Potato Powder ◽  
Purple Sweet Potato

Purple sweet potato (PSP) serves as a potential source for dual functionalities of resistant starch (RS) and antioxidants. This study aims to evaluate the effects of pullulanase enzyme on these functionalities. Results showed that the incorporation of pullulanase into PSP powder could significantly increase the RS content from 3.06 g/100g to 7.11 g/100g. However, total anthocyanin content and DPPH radical scavenging activity reduced significantly, due to the interference from RS fragments on anthocyanins. Securing both functionalities (RS and antioxidant) within the same sample is seemingly impossible. A compromise between RS and antioxidant properties in coloured, starchy plant powders is recommended.

Sign in / Sign up

Export Citation Format

Share Document