scholarly journals Bioactive and Antimicrobial Properties of Eggplant (Solanum melongena L.) under Microwave Cooking

2021 ◽  
Vol 13 (3) ◽  
pp. 1519
Author(s):  
Ahmad Mohammad Salamatullah ◽  
Mohammed Saeed Alkaltham ◽  
Khizar Hayat ◽  
Mohammed Asif Ahmed ◽  
Shaista Arzoo ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Control Sample ◽  
Solanum Melongena ◽  
Antimicrobial Properties ◽  
Reducing Power ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Microwave Cooking ◽  
Total Polyphenol Content ◽  
Antimicrobial Potential

Fruits and vegetables constitute a considerable amount of antioxidants and among them eggplant is a rich source of polyphenol compounds. This study investigated the bioactive and antimicrobial properties of eggplant under different degree of microwave cooking. The eggplant was cooked for 7 min (light cooked), 10 min (medium cooked), and 15 min (high cooked). The highest total polyphenol content was observed in the light cooked eggplant sample (27.35 mg gallic acid equivalent (GAE)/g dry weight (DW)) followed by high cooked sample (26.10 mg GAE/g DW), while the lowest total polyphenol content (2.79 mg GAE/g DW) was obtained for the uncooked (control) sample. The total polyphenol content of the samples ranged in the following order; light cooked > high cooked > medium cooked > uncooked. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging of eggplant ranged between 16.16% (control) and 47.88% (high cooked). The highest reducing power was exhibited by the light cooked (absorbance 1.708) eggplant sample followed by the high cooked (absorbance 1.597), while the lowest reducing power was shown by uncooked sample (absorbance 0.389). Moreover, antimicrobial studies showed that light cooked eggplant sample demonstrated broad-spectrum inhibition of growth in Gram-positive as well as Gram-negative bacteria and Candida albicans. Slightly lower antimicrobial potential was exhibited by medium cooked eggplant sample while no antibacterial or antifungal activity was recorded for the extract of high cooked eggplant sample. Microwave cooking might be a method to enhance the antioxidant and antimicrobial potential of eggplant.

scholarly journals The Quality of Ciders Depends on the Must Supplementation with Mineral Salts

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3640
Author(s):  
Tomasz Tarko ◽  
Magdalena Januszek ◽  
Aneta Pater ◽  
Paweł Sroka ◽  
Aleksandra Duda-Chodak
Keyword(s):  
Antioxidant Properties ◽  
Control Sample ◽  
Yeast Cells ◽  
Polyphenol Content ◽  
Mineral Salts ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Yeast Strains ◽  
Magnesium Salts ◽  
The Impact

Providing yeast with the right amount of mineral salts before fermentation can contribute to improving the entire technological process, resulting in a better-quality final product. The aim of this study was to assess the impact of apple must supplementation with mineral salts ((NH4)2SO4, MgSO4, (NH4)3PO4)) on enological parameters, antioxidant activity, total polyphenol content, and the profile of volatile cider compounds fermented with various yeast strains. Rubin cultivar must was inoculated with wine, cider, and distillery or wild yeast strains. Various mineral salts and their mixtures were introduced into the must in doses from 0.167 g/L to 0.5 g/L. The control sample consisted of ciders with no added mineral salts. The basic enological parameters, antioxidant properties, total polyphenol content, and their profile, as well as the composition of volatile compounds, were assessed in ciders. Must supplementation with magnesium salts significantly influenced the use of the analyzed element by yeast cells and was dependent on the yeast strain. In supplemented samples, a decrease in alcohol concentration and total acidity, as well as an increase in the content of extract and total polyphenols, was observed compared to the controls. The addition of ammonium salts caused a decrease in the amount of higher alcohols and magnesium salts, as well as a decrease in the concentration of some esters in ciders.

scholarly journals HUBUNGAN KANDUNGAN TOTAL POLIFENOL DAN FLAVONOID DENGAN POTENSI ANTIMIKROBA LIMBAH KANGKUNG DAN BAYAM TERHADAP PERTUMBUHAN BAKTERI PENYEBAB INFEKSI NOSOKOMIAL

Media Farmasi ◽  
2021 ◽  
Vol 17 (1) ◽  
pp. 10
Author(s):  
Alfrida Monica Salasa ◽  
St Ratnah
Keyword(s):  
Staphylococcus Aureus ◽  
Organic Waste ◽  
Total Flavonoid ◽  
Diffusion Method ◽  
Total Flavonoids ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Antimicrobial Potential ◽  
Freeze Dryer

Correlation Between Total Polyphenol And Flavonoid Contents With Antimicrobial Potential Of Kale And Spinach Waste Against Bacterial Growth Causing Nosocomial InfectionSpinach and kale are vegetables that are widely consumed by the public. However, parts of the plant that are not consumed are discarded and end up as household organic waste. Therefore, this research aims to determine the total polyphenol and flavonoid levels, as well as the potential of household organic waste as an antimicrobial cause of nosocomial infections. The household organic waste used in this research were untreated and waste parts of kale and spinach, extracted by the extortion method and then dried using a freeze dryer. Furthermore, the total polyphenol content was determined using the Folin-Ciocalteau method, the total flavonoids with AlCl3 reagent, and the antimicrobial potential using the agar diffusion method. The results showed that the total polyphenol content in kale and spinach waste were 4.67 and 3.91 mg GAE / gram extract respectively. Water spinach and spinach waste do not contain flavonoids, meanwhile, kale and spinach waste have antimicrobial potential against Pseudomonas aeruginous and Staphylococcus aureus. The statistical results showed that there was a relationship between the total polyphenol content and the antimicrobial potential of Kale and spinach waste extracts, the higher the concentration of the extract the greater the inhibition against Pseudomonas aeruginous and Staphylococcus aureus.Keywords : Total polyphenols, total flavonoids, antimicrobial potential, organic household waste, nosocomial infections.Bayam dan kangkung merupakan sayuran yang sering dikonsumsi masyarakat namun bagian tanaman yang tidak dikonsumsi dibuang dan berakhir sebagai  limbah rumah tangga organik. Tujuan penelitian ini adalah untuk menentukan kandungan total polifenol dan  total flavonoid,  menentukan potensi limbah rumah tangga organik sebagai antimikroba penyebab infeksi nosocomial serta  menentukan hubungan kandungan total polifenol dan kandungan total plavonoid terhadap potensi antimikroba limbah rumah tangga terhadap pertumbuhan bakteri penyebab nosocomial. Limbah rumah tangga organik yang digunakan adalah bagian kangkung dan bayam yang tidak diolah dan dikonsumsi, diekstraksi dengan metode perasan kemudian dikeringkan dengan menggunakan freeze dryer. Selanjutnya dilakukan uji kandungan total polifenol dengan metode Folin-Ciocalteau dan total flavonoid dengan pereaksi AlCl3, penentuan potensi antimikroba dengan metode difusi agar. Hasil yang diperoleh kandungan total polifenol pada limbah kangkung  sebesar 4,67 mg GAE/gram ekstrak sedangkan untuk Ekstrak limbah Bayam sebesar 3,91 mg GAE/gram ekstrak. Limbah Kangkung dan Bayam tidak mengandung senyawa flavonoid. Limbah Kangkung dan Bayam memiliki potensi antimikroba terhadap Pseudomonas aeruginosae dan Staphylococcus aureus. Hasil uji statistik menunjukkan Terdapat hubungan antara kandungan total polifenol dengan potensi antimikroba ekstrak limbah Kangkung dan Bayam dimana semakin tinggi konsentrasi ekstrak semakin besar daya hambatnya terhadap Pseudomonas aeruginosae dan Staphylococcus aureusKata Kunci : Total polifenol, total flavonoid, potensi antimikroba, limbah rumah tangga organik, infeksi nosokomial.

Examination of breads enriched with dried basil and evaluation of the results

2021 ◽  
Vol 67 (4) ◽  
pp. 3672-3678
Author(s):  
Emőke Topa ◽  
Loránd Alexa ◽  
Andrea Varga-Kántor ◽  
Béla Kovács ◽  
Nikolett Czipa
Keyword(s):  
Protein Content ◽  
Control Sample ◽  
Fat Content ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Beneficial Effects ◽  
Total Polyphenol Content ◽  
Daily Diet ◽  
Element Contents

Both bread and spices play an important role in our daily diet. Basil is an extremely popular spice, the beneficial effects of which have long been known. This is why the enrichment of breads with commercially available dried basil was carried out. In the case of basil, its antioxidant and element contents were determined. With respect to these parameters, results indicating outstandingly advantageous properties were obtained. During the enrichment, 6 different concentrations were used and a control sample was prepared that did not contain basil. As the amount of spice was increased, the total polyphenol content (TPC), flavonoid and macronutrient contents of the breads also increased. There was no difference between the products in terms of their crude fat content. In the case of the protein content, a minimal increase was measured with increasing spice concentration.

scholarly journals Determination of Thermostability Degree of Lycopene in Watermelon (Citrullus lanatus)

Separations ◽  
2021 ◽  
Vol 8 (11) ◽  
pp. 220
Author(s):  
Bohuslava Tremlova ◽  
Hana Koudelkova Mikulaskova ◽  
Tomas Pencak ◽  
Karolina Tesikova ◽  
Simona Dordevic ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Citrullus Lanatus ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Heat Treated ◽  
Heating Treatment ◽  
Lycopene Content

The aim of the work was to determine the degree of watermelon (Citrullus lanatus) thermostability according to the content of the present bioactive compounds and antioxidant properties. The watermelon samples were exposed to the following temperatures/time regimes: 40, 70, and 100 °C; 2, 5, and 15 min. The sample characteristics were monitored by spectrophotometric and chromatographic methods. Statistically significant (p < 0.05) differences were observed between the heat-treated samples compared to the heat-untreated control sample; differences were found almost between all samples. The total polyphenol content increased in all heat-treated samples. The highest total polyphenol content was observed among samples treated at 40 °C for 15 min (1.38 ± 0.01 mg/g). Lycopene content (measured by spectrophotometer) also increased in the same samples exposed to 40 °C for 5 min (65.45 ± 0.20 mg/kg), though higher temperatures (70 and 100 °C) resulted in lycopene degradation. Chromatographic method (measured by high-pressure liquid chromatography) showed lycopene degradation after each heating treatment. Not unambiguously, results and observations were not found in antioxidant activity due to oscillations in measured bioactive compounds. The obtained results emphasize processes in heat-treated watermelon, and they can be useful in the production of different products where this food commodity can be included.

Assessment of Antimicrobial Activity and total Polyphenol Content of Rosa multiflora and Rosa wichuraiana

2019 ◽  
Vol 10 (04) ◽  
pp. 646-650
Author(s):  
Hyeusoo Kim ◽  
Kyeong Won Yun
Keyword(s):  
Antimicrobial Activity ◽  
Ethyl Acetate ◽  
Antimicrobial Agents ◽  
Ethyl Acetate Fraction ◽  
Rosa Multiflora ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Water Fraction ◽  
Total Polyphenol Content ◽  
Rosa Species

The fruit of Rosa multiflora has been used as traditional herbal medicine in Asian countries. The present investigation was undertaken to study the antimicrobial activity and total polyphenol content of hexane, ether, ethyl acetate, water fraction of methanol extract of fruit and flower from Rosa multiflora and Rosa wichuraiana. Antimicrobial activity of the mentioned fractions against 3 gram-positive and 4 gram-negative bacteria using disk diffussion method. The measurement of minimal inhibition concentration (MIC) showed that the ethyl acetate fraction of the two Rosa species is the most effective against the tested bacteria. The total polyphenol content of ethyl acetate fraction of the two Rosa species is higher than the other fractions. The results indicate the antimicrobial activity was related with the total polyphenol content and the fruit and flower of the two Rosa species can be considered as a natural source of antimicrobial agents.

Сrude Plant Extracts Mediated Polyphenol Oxidation Reactions in the Presence of 3-Methyl-2-Benzothiazolinone Hydrazone for the Determination of Total Polyphenol Content in Beverages

2018 ◽  
Vol 15 (1) ◽  
pp. 11-20 ◽  
Author(s):  
Maria A. Morosanova ◽  
Anton S. Fedorov ◽  
Elena I. Morosanova
Keyword(s):  
Hydrogen Peroxide ◽  
Ferulic Acid ◽  
Gallic Acid ◽  
Caffeic Acid ◽  
Crude Extract ◽  
Reaction Rates ◽  
Green Bean ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content

Background: The consumption of antioxidants, including phenolic compounds, is considered important for preventing the oxidative damage diseases and ageing. The total polyphenol content (TPC) is the parameter used to estimate the quality of plant-derived products. Methods: Phenol oxidase activity of green bean (Phaseolus vulgaris) crude extract (in the presence of hydrogen peroxide) and banana (Musa sp.) pulp crude extract has been studied spectrophotometrically using catechol, gallic acid, caffeic acid, ferulic acid, and quercetin as substrates. All studied compounds have been oxidized in the presence of green bean crude extract and hydrogen peroxide; all studied compounds except ferulic acid have been oxidized in the presence of banana pulp crude extract. Michaelis constants (Km) and maximum reaction rates (Vmax) have been determined for oxidation in the presence of green bean crude extract and hydrogen peroxide (Km are 3.8×10-4 M, 1.6×10-3 M, 2.2×10-4 M, 2.3×10-4 M, 1.4×10-4 M and Vmax are 0.046 min-1, 0.102 min-1, 0.185 min-1, 0.053 min-1, 0.041 min-1 for catechol, gallic acid, caffeic acid, ferulic acid, and quercetin, respectively) and for oxidation in the presence of banana pulp crude extract (Km are 1.6×10-3 M, 3.8×10-3 M, 2.2×10-3 M, 4.2×10-4 M and Vmax are 0.058 min-1, 0.025 min-1, 0.027 min-1, 0.015 min-1 for catechol, gallic acid, caffeic acid, and quercetin, respectively). The influence of 3-methyl-2-benzothiazolinone hydrazone (MBTH) on the oxidation reactions kinetics has been studied: Michaelis constants values decrease and maximum reaction rates increase, which contributes to the increase in sensitivity of the determination. Results: Kinetic procedures of Total Polyphenol Content (TPC) determination using crude plants extracts in the presence of MBTH have been proposed (time of analysis is 1 min). For gallic acid (used as a standard for TPC determination) detection limit is 5.3×10-5 M, quantitation limit is 1.8×10-4 M, and linear range is 1.8×10-4 - 1.3×10-3 M for green bean crude extract; detection limit is 2.9×10-5 M, quantitation limit is 9.5×10-5 M, and linear range is 9.5×10-5 - 2.4×10-3 M for banana pulp crude extract. Proposed procedures are characterized by higher interference thresholds for sulfites, ascorbic acid, and citric acid compared to pure enzymes (horseradish peroxidase and mushroom tyrosinase) in the same conditions. Compared with standard Folin-Ciocalteu (FC) method the procedures described in this work are also characterized by less interference and more rapid determination. Conclusion: The procedures have been applied to TPC determination in tea, coffee, and wine samples. The results agree with the FC method for tea and coffee samples and are lower for wine samples, probably, due to sulfites interference.

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