Polyphenols, Organic Acids and Antioxidant Activity in Unexplored Phemeranthus Confertiflorus L

2018 ◽  
Vol 68 (12) ◽  
pp. 2739-2743
Author(s):  
Florentina Gatea ◽  
Eugenia Dumitra Teodor ◽  
Eugenia Nagoda ◽  
Gabriel Lucian Radu
Keyword(s):  
Antioxidant Activity ◽  
Capillary Electrophoresis ◽  
Lactic Acid ◽  
Chemical Composition ◽  
Organic Acids ◽  
Human Health ◽  
Food Industry ◽  
Short Chain ◽  
Alien Plant ◽  
High Antioxidant Activity

Some aspects of the chemical composition were studied in extracts of unexplored Phemeranthus confertiflorus L, an alien plant collected from Bucharest delta. 16 polyphenols and 10 short-chain organic acids were analysed and quantified by capillary electrophoresis in Phemeranthus extracts and antioxidant activity was investigated. The results obtained could promote Phemeranthus as an eligible plant with potential in food industry and for human health, because of the high antioxidant activity, high content of flavonoids (naringenin, rutin, daidzin) and lactic acid.

scholarly journals Studies of organic acids in millet grain and products of its processing by capillary electrophoresis

2020 ◽  
Vol 17 ◽  
pp. 00039
Author(s):  
Dmitry V. Zipaev ◽  
Andrey N. Makushin ◽  
Julia G. Kuraeva
Keyword(s):  
Capillary Electrophoresis ◽  
Chemical Composition ◽  
Organic Acids ◽  
Food Industry ◽  
Raw Materials

Studying the properties of raw materials during various treatments allows expanding the possibilities of its use in related industries of the food industry due to changes in its chemical composition. This work is devoted to the analysis of the use of the method of capillary electrophoresis to study organic acids in a heat-prone grain of millet and millet malt.

scholarly journals Chemical composition and antioxidant activity of essential oils of three endemic medicinal plants of Iran

2014 ◽  
Vol 42 (2) ◽  
pp. 327-332 ◽  
Author(s):  
Abdollah Ghasemi Pirbalouti ◽  
Leila Sedaghat ◽  
Behzad Hamedi ◽  
Farhang Tirgir
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Medicinal Plants ◽  
Essential Oils ◽  
Food Industry ◽  
Aerial Parts ◽  
High Antioxidant Activity

Hydro-distillated essential oils (EO) antioxidant activity of three endemic medicinal plants of Iran namely, Heracleum lasiopetalum Boiss., Kelussia odoratissima Mozaff., and Ferulago angulata (Schlecht.) Boiss were studied. The results indicated that the major components of the EOs were 2-ethylhexyl acetate (34.5%), n-octanol (6.5%), and hexanol (5.1%) for H. lasiopetalum fruits; Z-?-ocimene (20.5), ?-pinene (11.6%), and ?-phellandrene (9.3) for F. angulata aerial parts; ?-pinene (20.1%), 1,8-cineole (18.2%), and Zligustilide (15.5%) for K. odoratissima aerial parts. The three EOs having high antioxidant activity could be used as an alternative preservative instead of synthetic ones in food industry. DOI: http://dx.doi.org/10.3329/bjb.v42i2.18038 Bangladesh J. Bot. 42(2): 327-332, 2013 (December)

scholarly journals Chemical Composition and Antioxidant Activities of Five Samples of Prunus mume Umezu from Different Factories in South and East China

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Zhi-Yi Chen ◽  
Yao-Sheng Lin ◽  
Xue-Ming Liu ◽  
Jing-Rong Cheng ◽  
Chun-Ying Yang
Keyword(s):  
Chemical Composition ◽  
Organic Acids ◽  
Food Industry ◽  
Antioxidant Activities ◽  
East China ◽  
Total Phenolic ◽  
Prunus Mume ◽  
Total Acid ◽  
Hydroxycinnamic Acid Derivatives ◽  
High Antioxidant Activity

This paper investigated chemical composition and antioxidant activities of umezu, pickling liquid of Prunus mume, from different factories in South and East China. The organic acid and phenolic acid profiles were also analyzed. Results showed that umezu was rich in organic acids and extremely sour as P. mume fruit in addition to its high NaCl level (≥20%). Total acid in umezu was more than 43.78 g/L in which main organic acids were citric acid and malic acid. Umezu contained more than 250.54 mg GAE/L total phenolic in which dominant phenolic acids were hydroxycinnamic acid derivatives. Umezu exhibited powerful antioxidant activities in ORAC, ABTS, DPPH, and FRAP assays. Reducing sugar, phenolic compounds, and antioxidant activities of umezu were affected by sample origins and fruit cultivars. Given its rich flavor components and high antioxidant activity, umezu could serve as a new dietary supplement or a natural preservative in food industry.

PEAS AND PRODUCTS OF ITS PROCESSING OF - NONCONVENTIONAL RAW MATERIAL RESOURCES

2020 ◽  
Author(s):  
D.Y. Bolgova ◽  
◽  
N.A. Tarasenko ◽  
Z.S. Mukhametova ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Human Health ◽  
Food Production ◽  
Food Industry ◽  
Raw Material ◽  
Plant Proteins ◽  
Material Resources ◽  
The Rich

Nutrition is an important factor that affects human health. The use of plant proteins as various additives in food production has now been actively developed. The rich chemical composition of pea grains determines the possibility of application in the food industry. Peas are characterized by good assimilability and degree of digestion.

scholarly journals Impact of Harvest Conditions and Host Tree Species on Chemical Composition and Antioxidant Activity of Extracts from Viscum album L.

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3741
Author(s):  
Wioleta Pietrzak ◽  
Renata Nowak
Keyword(s):  
Antioxidant Activity ◽  
Biological Activity ◽  
Chemical Composition ◽  
Tree Species ◽  
Plant Material ◽  
Plant Secondary Metabolites ◽  
Host Tree ◽  
Host Tree Species ◽  
High Antioxidant Activity ◽  
Mistletoe Extracts

The content of plant secondary metabolites is not stable, and factors such as the region/location effect and seasonal variations have an impact on their chemical composition, especially in parasitic plants. Research in this area is an important step in the development of quality parameter standards of medicinal plants and their finished products. The effects of the time and place of harvest and the host tree species on the chemical composition and antioxidant activity of mistletoe extracts were investigated. Statistical tools were used to evaluate the results of the spectrophotometric and LC-ESI-MS/MS studies of the phenolic composition and antioxidant activity. The investigations indicate that the qualitative and quantitative composition, influencing the biological activity of mistletoe extracts, largely depends on the origin of the plant. The mistletoe extracts exhibited a rich phenol profile and high antioxidant activity. The chemometric analysis indicated that mistletoe collected from conifers (Viscum abietis and Viscum austriacum) had the most advantageous chemical composition and antioxidant activity. Moreover, the chemical profile and biological activity of the plant material were closely related to the climatic conditions and location of the harvested plant. Higher levels of phenolic compounds and high antioxidant activity were found in extracts obtained from plant material collected in cold weather with the presence of snow and less sunshine (autumn–winter period).

scholarly journals Comparative Analysis of the Chemical Composition, Antimicrobial and Antioxidant Activity of Essential Oils of Spices Used in the Food Industry in Brazil

2020 ◽  
Author(s):  
Amanda Mara Teles ◽  
Adenilde Nascimento Mouchreck ◽  
Gustavo Oliveira Everton ◽  
Ana Lucia Abreu-Silva ◽  
Kátia da Silva Calabrese ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Comparative Analysis ◽  
Chemical Composition ◽  
Essential Oils ◽  
Food Industry ◽  
Antimicrobial And Antioxidant Activity

scholarly journals The Effect of Rosa spinosissima Fruits Extract on Lactic Acid Bacteria Growth and Other Yoghurt Parameters

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1167
Author(s):  
Marek Szołtysik ◽  
Alicja Z. Kucharska ◽  
Anna Sokół-Łętowska ◽  
Anna Dąbrowska ◽  
Łukasz Bobak ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Positive Influence ◽  
Quality Characteristics ◽  
Additive Concentration ◽  
Bacteria Growth ◽  
High Antioxidant Activity ◽  
Positive Effect

The aim of the study was to evaluate the effect of purified extract from Rosa spinosissima fruits on the quality characteristics and antioxidant properties of yoghurt. The extract, added to yoghurt at a concentration of 0.1% and 0.2%, contained high quantities of phenolic compounds and exhibited high antioxidant activity due to the presence of anthocyanins flavan-3-ols, flavonols and ellagitannins. Yoghurt physicochemical properties, microbiology and antioxidant properties were evaluated after 1, 7 and 14 days of storage at a temperature of 4 °C. The data revealed a positive influence of rose preparation on yoghurt’s microflora and on its other properties. The highest count of traditional yoghurt microflora was observed in samples with 0.2% of extract. Its addition had a positive effect on the yoghurts’ color, giving them a characteristic pink color of an intensity dependent on additive concentration. It also significantly affected the yoghurts’ antioxidant properties, which were stable during storage, as well as the content of the introduced phenolic compounds.

scholarly journals Evaluation of traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidants

2021 ◽  
Vol 42 (6supl2) ◽  
pp. 3757-3776
Author(s):  
Daniele Cristina Savoldi ◽  
◽  
Fernanda Jéssica Mendonça ◽  
Bárbara Geremia Vicenzi ◽  
Denis Fabrício Marchi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Lipid Oxidation ◽  
Potential Application ◽  
Food Industry ◽  
Natural Antioxidants ◽  
Butylated Hydroxytoluene ◽  
Synthetic Antioxidant ◽  
B Values ◽  
Freeze Dried

This study aimed to evaluate traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidants. Hydroalcoholic extracts of dried oregano and basil leaves were prepared, freeze-dried, and evaluated for antioxidant activity by Folin-Ciocalteu, DPPH, FRAP, and ABTS assays. Freeze-dried oregano extract showed higher (p < 0.05) antioxidant activity than freeze-dried basil extract by all methods. Extracts were used in preparations of seven sausage formulations, as follows: F1, 0.05% oregano extract and 0.05% basil extract; F2, 0.1% oregano extract and 0.05% basil extract; F3, 0.05% oregano extract and 0.1% basil extract; F4, 0.075% oregano extract and 0.075% basil extract, F5, 0.1% oregano extract and 0.1% basil extract; F6 (control), without extract; and F7, 0.01% butylated hydroxytoluene (BHT). Sausage formulations were analyzed for chemical composition, pH, acidity, water activity, lipid oxidation, color, and texture. Formulations showed differences in pH at different storage periods. F1, F2, F3, and F7 had the lowest (p < 0.05) lipid oxidation values at 53 days of storage. F1, F2, F6, and F7 showed higher a* values and lower b* values. Hardness and chewiness decreased (p < 0.05) during storage for all formulations. F1, F2, and F3 had similar efficiency to that with synthetic antioxidant BHT (F7), therefore, oregano and basil extracts have potential application as natural antioxidants in the food industry.

scholarly journals Antioxidant Activity and Consumer Preference of Yoghurt Enriched with Sargassum polycystum Extract

2015 ◽  
Vol 18 (2) ◽  
Author(s):  
Amir Husni ◽  
Maria Madalena ◽  
U. Ustadi
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Chemical Composition ◽  
Ethanolic Extract ◽  
Consumer Preference ◽  
Consumer Acceptance ◽  
Acceptance Test ◽  
Sargassum Polycystum ◽  
Consumer Acceptance Test

<p>Research on the addition of antioxidants to yogurt with ethanolic extract of<br />Sargassum polycystum has been done. This study aims were to determine the effect of<br />ethanolic extract of S. polycystum into the yoghurt to the antioxidant activity and the<br />level of consumer acceptance as well as determine the effect of ethanolic extract of<br />S. polycystum of chemical composition on yoghurt. S. polycystum was extracted using<br />ethanol 96%. The ethanolic extract were inforfified into yoghurt drink and tested the<br />antioxidant activity and the chemical compositionas well as consumer acceptance test.<br />Fermented yoghurt fortified with ethanolic extract of S. polycystum of 0.00; 0.22; 0.44;<br />0.66, 0.88, and 1.10%. The results showed that the addition of ethanolic extract was not<br />significant (p&gt;0.05) on pH, but significant (p&lt;0.05) to total lactic acid, antioxidant activity,<br />chemical composition (proximate), and consumer acceptance.<br />Keywords: Antioxidant activity, ethanol cextract, Sargassum polycystum, consumer<br />acceptance, yoghurt</p>

scholarly journals Chemical Evaluation of a Nori-Like Product (Geluring) Made from the Mixture of Gelidium Sp. and Ulva Lactuca Seaweeds

2018 ◽  
Vol 6 (3) ◽  
pp. 664-671 ◽  
Author(s):  
ERNIATI ERNIATI ◽  
FRANSISKA RUNGKAT ZAKARIA ◽  
ENDANG PRANGDIMURTI ◽  
DEDE ROBIATUL ADAWIYAH ◽  
BAMBANG PONTJO PRIOSOERYANTO ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Dietary Fiber ◽  
Proximate Composition ◽  
Raw Materials ◽  
Food Product ◽  
Ulva Lactuca ◽  
Total Phenolic ◽  
Heat Application ◽  
High Antioxidant Activity

Dry sheet food products or nori-like products can be produced from the mixture of Gelidium sp. and Ulva lactuca seaweeds, which is called geluring. Making geluring involves heat application that may influence the chemical composition of the product. The goal of this study was to evaluate the chemical characteristics of geluring by measuring proximate composition; dietary fiber, total phenolic, and flavonoid contents; and antioxidant activity(by DPPH analysis)of geluring and compare the values to those of the raw materials. Three types of geluring were prepared following commercial nori preparation procedures with some modifications: P1 (unseasoned), P2 (seasoned), and P3 (seasoned and roasted).The proximate composition of geluring products and raw materials differed significantly(P<0.05). Geluring fiber contents were not significantly different (P>0.05) among P1 (29.19±0.26%), P2 (29.42±0.66%), and P3 (29.83±0.11%), but these values differed significantly (P<0.05) from those of the raw materials. The total phenolic content, flavonoid content, and DPPH activity of P2geluringwere 1.38 mg GAE/g, 1.11 mg QE/g, and 61.23%, respectively, which were significantly (P<0.05) higher than those of P1 and P3 but lower than those of the raw materials. These results suggest that geluring processing might negatively impact the chemical composition of the products, but they still have high antioxidant activity and dietary fiber content and thus have potential for utilization as a functional food product.

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