Antioxidant Compounds and Activities as well as Caffeine Content of Aronia melanocarpa Leaf Tea according to Pan-Roasting Conditions

2017 ◽  
Vol 46 (5) ◽  
pp. 639-645 ◽  
Author(s):  
Soojin Park ◽  
Sunghoon Jung
Keyword(s):  
Antioxidant Compounds ◽  
Caffeine Content ◽  
Aronia Melanocarpa

scholarly journals Aronia melanocarpa Fruit and Leaves Hot-Assisted Ethanolic Extracts Antioxidant Activity

Proceedings ◽  
2020 ◽  
Vol 57 (1) ◽  
pp. 57
Author(s):  
Andrei Munteanu ◽  
Alin Enache ◽  
Georgeta Neagu ◽  
Corina Bubueanu ◽  
Alice Grigore ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Quinic Acid ◽  
Antioxidant Compounds ◽  
Total Phenols ◽  
Aronia Melanocarpa ◽  
Fresh Material ◽  
Ethanolic Extracts ◽  
Black Chokeberry ◽  
Caffeoyl Quinic Acid

Aronia melanocarpa L. fruit (common black chokeberry) is one of the most abundant sources of antioxidant compounds in the plant world, superior to all edible fruits; chokeberry fruits contain up to 100 g total phenols per kg fresh material, predominantly (−)epicatechin, cyanidin-3-glycosides and procyanidins (60%), added to quercetin and caffeoyl quinic acid derivates.

scholarly journals Ultrasound-Assisted Extraction of Two Types of Antioxidant Compounds (TPC and TA) from Black Chokeberry (Aronia melanocarpa L.): Optimization of the Individual and Simultaneous Extraction Methods

Agronomy ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 456 ◽  
Author(s):  
Mercedes Vázquez-Espinosa ◽  
Ana V. González-de-Peredo ◽  
Estrella Espada-Bellido ◽  
Marta Ferreiro-González ◽  
Juan José Toledo-Domínguez ◽  
...  
Keyword(s):  
Volume Ratio ◽  
Extraction Methods ◽  
Antioxidant Compounds ◽  
Ultrasound Assisted Extraction ◽  
Extraction Solvent ◽  
Aronia Melanocarpa ◽  
Assisted Extraction ◽  
Black Chokeberry ◽  
Ultrasound Assisted ◽  
The Individual

Chokeberry (Aronia melanocarpa L.) contains a large number of bioactive compounds, which make of it a highly nutritional and antioxidant food with anti-cancer and anti-inflammatory properties. It has been recently seen its consumption increased because of its interesting composition and properties as a functional food. The ultrasound-assisted extraction method has been optimized, since it is a simple and fast technique to extract phenolic compounds, as well as anthocyanins, not only separately but also simultaneously. Multiple response has been optimized and demonstrated an effectiveness level similar to the individual ones. This represents a considerable reduction in costs, time and work. The optimal conditions for simultaneous extractions were: 54% methanol as extraction solvent at pH 2.72 and 69.4 °C temperature, 70% amplitude, 0.7 s cycle, and 0.5:18.2 g:mL sample mass/solvent volume ratio. The developed methods showed a high precision level with coefficients of variation lower than 5%. The methods were successfully applied to commercial samples. Additionally, the extraction of other compounds of biological interest, such as organic acids and sugars, was also studied.

Studies Concerning the Stability if Antioxidant Compounds in Aronia Melanocarpa Fruits

2020 ◽  
Vol 3 (2) ◽  
pp. 78
Author(s):  
Naliana Lupascu ◽  
Rodica Sîrbu
Keyword(s):  
Vitamin C ◽  
Atmospheric Oxygen ◽  
Dehydroascorbic Acid ◽  
Acid Oxidation ◽  
Antioxidant Compounds ◽  
Aronia Melanocarpa ◽  
Reaction Proceeds ◽  
The Stability ◽  
Gum Disease

Aronia Melanocarpa fruits are high in vitamin C. Vitamin C is an antioxidant necessary for the human body to prevent scurvy, gum disease, bone and blood vessels and boost immunity. The paper also highlighted the determination of vitamin C in the Aronia Melanocarpa fruits, and studies on the stability of vitamin C in different pH environments in the process of oxidation in atmospheric oxygen. Ascorbics acid oxidation reaction proceeds through a chained mechanism. In 1936 Barron et all. [1], conducted the first study of auto-oxidation of ascorbic acid to dehydroascorbic acid. Through this research, we highlight areas where vitamin C pH will be stable.

scholarly journals Process Optimisation of Low-caffeine Coffee Using Steam Treatment

2020 ◽  
Author(s):  
Riyan Anggriawan ◽  
Ali Maksum ◽  
Fransisca Wijaya ◽  
Ike Sitoresmi Mulyo Purbowati
Keyword(s):  
Value Added ◽  
Steam Treatment ◽  
Antioxidant Compounds ◽  
Caffeine Content ◽  
Coffee Beans ◽  
Functional Beverages ◽  
Multi Level ◽  
High Level ◽  
Almost All ◽  
Functional Drink

In addition to being a source of freshener, coffee has an enormous possibility to be developed as a source of antioxidants for functional beverages. However, efforts to increase the value added of coffee as a health functional drink are still hindered by the presence of high level of caffeine, which is thought to have adverse effects on health, especially for coffee lovers who are vulnerable to caffeine. This study aims to optimise the steaming duration to produce low caffeine coffee while maintaining the sensory attributes and antioxidant compounds contained in it. Indonesian Arabica (Leksana variety) green coffee beans were steamed with multi-level steaming durations (0, 20, 40, 60 and 80 min) followed by roasting (medium-dark roast degree), grinding, and brewing (espresso method). The results indicate that caffeine content in the coffee was inversely proportional to the steaming duration. The lowest caffeine content was obtained from the treatment of 80 min steaming with a decrease of caffeine level up to 28.73%. However, the longer process of steaming caused a significant decrease in polyphenol content and antioxidant activity. The hedonic test shows that the steaming treatment of coffee can increase preferences of panellists. There were two driving attributes that influence the overall liking of coffee, namely: bitterness and aftertaste. Coffee obtained from the treatment of 60 min steaming was most preferred by panellists. The results of APLSR biplot mapping show that there was a big change in almost all attributes in the coffee samples after 40 min steaming.

Effect of climatic conditions and soil type on antioxidant compounds in organic and conventional blueberries (Vaccinium corymbosum L.)

Planta Medica ◽  
2016 ◽  
Vol 81 (S 01) ◽  
pp. S1-S381
Author(s):  
MD López ◽  
P Jara ◽  
S Fischer ◽  
R Wilckens ◽  
H Serri ◽  
...  
Keyword(s):  
Soil Type ◽  
Vaccinium Corymbosum ◽  
Climatic Conditions ◽  
Antioxidant Compounds

Study of the radiomodifier effect of Pityrocarpa moniliformis extract

2019 ◽  
Vol 7 (2A) ◽  
Author(s):  
João Victor Torres de Moraes ◽  
Ricardo Luiz Calazans Luna Filho ◽  
Williams Nascimento de Siqueira ◽  
Hianna Arely Milca Fagundes Silva ◽  
Dewson Rocha Pereira ◽  
...  
Keyword(s):  
Ionizing Radiation ◽  
Cellular Response ◽  
Biomphalaria Glabrata ◽  
Toxicity Tests ◽  
Antioxidant Compounds ◽  
Blastula Stage ◽  
Natural Substances ◽  
60Co Source ◽  
60Co Gamma ◽  
60Co Gamma Radiation

Ionizing radiation has been applied in several areas of knowledge, among them the study of the radiomodifier activity of natural substances. These substances can modify the cellular response to the damage induced by the radiation. Therefore, this work aimed to evaluate the radiomodifier action of Pityrocarpa moniliformis extract on Biomphalaria glabrata embryos exposed to 60Co gamma radiation. Initially, toxicity tests were performed on the extract against the B. glabrata embryos for the choice of concentration that did not cause death and embryonic malformation. Then, the antioxidant activity of the P. moniliformis extract with flavonoids and phenolic compounds was evaluated by means of the ABTS method. To evaluate the radiomodifier activity of the extract, embryos were selected in the blastula stage and irradiated with 7.5 Gy in a 60Co source (gammacell-Co60). Then, the embryos were exposed for 24 h to the extract of P. moniliformis at a concentration of 250 μg/mL. The results showed that the extract of P. moniliformis presents flavonoids and enzymatic inhibition by ABTS, which demonstrates the presence of antioxidant compounds. However, the tests of the radiomodifier activity did not present radioprotective effect for embryos exposed to ionizing radiation.

Karakterisasi Komponen Aktif Asap Cair Cangkang Sawit Hasil Pemurnian

2016 ◽  
Vol 9 (1) ◽  
pp. 64-72
Author(s):  
Fauziati Fauziati ◽  
Eldha Sampepana
Keyword(s):  
Acetic Acid ◽  
Polycyclic Aromatic Hydrocarbon ◽  
Aromatic Hydrocarbon ◽  
Activated Charcoal ◽  
Oil Refining ◽  
Gas Chromatography Mass Spectrometry ◽  
Antioxidant Compounds ◽  
Active Components ◽  
Liquid Smoke ◽  
Polycyclic Aromatic

Palm shell liquid smoke obtained by pyrolysis and redestilasi still produce a pungent smoke flavor and color of yellow to brownish yellow so that the necessary research purification of smoke that can be used as ingredients other than preservatives, such as antiseptic hand wash. The research objective is to reduce the stinging liquid smoke aroma, color is tawny and to identify the characterization of the active components of liquid smoke shell oil refining results in Gas Chromatography Mass Spectrometry (GC-MS). The purification process of liquid smoke with redistilled at a temperature of 2000C and by adding 4.5% zeolite adsorbent made three (3) times the resulting liquid smoke of distillate and residue. Liquid smoke produced from distillate and residue are added activated charcoal as much as 9%, 10.5% and 12%, then stirred with a shaker subsequently allowed to stand for 6 days and 10 days The results of the study showed that liquid smoke purification results of the residue by the addition of activated charcoal as 12% and the time saved for 10 days (A2B2C3) gives flavor and color by 1.94 of 1.84 is odorless, yellowish white color and clarity. While the characteristics of the active components of purification results are predominantly acetic acid and phenol compounds of residues that serve as preservatives, antibacterial and antioxidant compounds while PAH (Polycyclic Aromatic Hydrocarbon), namely tar, benzoperen, gualakol and siringoll (aroma causes) undetectedABSTRAKAsap cair cangkang sawit yang diperoleh melalui proses pirolisis dan redestilasi masih menghasilkan aroma asap menyengat dan warna kuning hingga kuning kecoklatan sehingga diperlukan penelitian pemurnian asap yang dapat digunakan sebagai bahan lain selain pengawet, seperti antiseptik pencuci tangan. Tujuan penelitian adalah  untuk mengurangi aroma asap cair yang menyengat, warna yang masih kuning kecoklatan dan untuk  mengidentifikasi karakterisasi komponen aktif asap cair cangkang sawit hasil pemurnian secara Kromatografi Gas Spektrometri Massa (GC-MS). Proses  pemurnian asap cair dengan  redistilasi pada suhu 2000C dan dengan menambahkan adsorben zeolit 4,5% yang dilakukan sebanyak 3 (tiga) kali  dihasilkan asap cair dari Destilat dan Residu . Asap cair  yang dihasilkan dari destilat dan residu ditambahkan arang aktif sebanyak 9%,10,5% dan 12%  kemudian diaduk dengan shaker selanjutnya didiamkan selama 6 hari dan 10 hari .Hasil penelitian menunjukkan bahwa asap cair hasil pemurnian dari residu dengan penambahan arang aktif sebanyak 12% dan waktu simpan selama 10 hari ( A2B2C3 ) memberikan aroma sebesar 1,94 dan warna sebesar 1,84 adalah tidak berbau ,  warna putih kekuningan dan jernih . Sedangkan  karakteristik  komponen aktif hasil pemurnian yang paling dominan  adalah  senyawa acetic acid dan phenol  dari residu yang berfungsi sebagai bahan pengawet, antibakteri dan antioksidan sedangkan senyawa PAH (Polycyclic Aromatic Hydrocarbon) yaitu tar, benzoperen,  gualakol  dan siringoll ( penyebab aroma ) tidak terdeteksi . Kata kunci : asap cair, cangkang sawit, komponen aktif, pemurnian, redestilasi 

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