Antioxidant Activities of Brussels Sprouts Powder and Its Application to Pork Patties on the Physicochemical Properties and Antioxidant Activity during Refrigerated Storage

2018 ◽  
Vol 47 (7) ◽  
pp. 733-741
Author(s):  
Ha Eun Kim ◽  
Koo Bok Chin
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Antioxidant Activities ◽  
Refrigerated Storage ◽  
Brussels Sprouts ◽  
Pork Patties

scholarly journals Chemical Compounds, Physicochemical Properties, and Antioxidant Activity of A. cardamomum Leaves and Rhizomes Oils on Different Distillation Time

2020 ◽  
Vol 11 (1) ◽  
pp. 35-40
Author(s):  
Rini Pujiarti ◽  
Aisyah Kusumadewi
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Antioxidant Activities ◽  
Optical Rotation ◽  
Chemical Properties ◽  
Acid Number ◽  
Water Steam ◽  
Main Compound ◽  
Physico Chemical ◽  
Dpph Method

Amomum cardamomum is a local cardamom that grows widely and recently developed as and agroforestry crops in Indonesia. Its seeds, leaves and rhizomes are sources of essential oil. Essential oils from cardamom have many benefits for health and flavouring agent. The objectives of this study were to elucidate the yield, chemical composisition, physico-chemical properties, and antioxidant activities of leaves and rhizomes oils of cardamom were distillated using water-steam distillation for 4, 6, and 8 hours. The chemical composition were analyzed by GC-MS, physicochemical properties were analyzed used ISO standard and antioxidant activity were analyzed by DPPH method. The results showed that A. cardamomun oils yield between 0.06-0.33%. The main compound in the oils is 1,8-cineole with the highest percentage was obtained from cardamom rhizomes oil was distillated for 6 hours (60.63%). The results of each sample almost have the same quality with specific gravity between 0.899 – 0.909; refractive index between 1.476-1.478; optical rotation between (+)2.05⁰-(+)2.38⁰; miscibility in 70% alcohol between 1:7-1:9; and acid number between 0.49-0.69. The leaves and rhizomes oils of A. cardamomum showed potent antioxidant activity with the highest antioxidant were obtained from cardamom rhizomes oil were distillated for 8 hours with IC50: 0.039 g/ml.

Changes in physicochemical properties and antioxidant activity of fermented kepayang (Pangium edule Reinw.) seeds

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 47-58
Author(s):  
N.H. Mustaffer ◽  
N.S. Ramli ◽  
K. Tongkhao ◽  
K. Vangnai ◽  
N.K. Rosni ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ph Value ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Water Extract ◽  
Total Phenolic ◽  
Crude Fibre

One method for processing Pangium edule Reinw. seeds for consumption is fermentation. The aim of this study was to determine the physicochemical characteristics of P. edule Reinw. seeds during fermentation and antioxidant activity of the extracts. P. edule Reinw. seeds were boiled for 2 hrs and subjected to spontaneous fermentation for 40 days. The physicochemical properties were evaluated according to AOAC methods. Raw and fermented P. edule Reinw. seeds (day 40) were dried and extracted using ethanol and distilled water. The antioxidant activity was measured using 2,2-diphenyl-1- dipicrylhydrazyl (DPPH) radical scavenging assay while total phenolic content was measured by following the Folin-Ciocalteu method. The results showed that there were no significant differences in water activity while the pH value was decreased along fermentation days. The TSS was significantly increased from day 0 (11.00) to day 30 (19.50), however, it drastically decreased to 11.50 after 40 days of fermentation. The value of lightness (L*) parameter was decreased from 66.44 to 25.28 on day 40 but no significant differences for a* and b* parameter. For proximate analysis, the percentage of ash, crude protein, crude fat, and crude fibre were significantly increased while moisture content and carbohydrate were significantly decreased throughout the fermentation days. Besides, the highest DPPH activity was observed in the ferment-water extract at concentration 10 mg/mL which about 95.61% while the highest total phenolic content was obtained from the ferment-ethanol extract (173.79 mg GAE/100 mg). In conclusion, there were some changes in the physicochemical properties of P. edule Reinw. seeds during fermentation and potentially has antioxidant activities. The results of this study might be used as basic information to develop the fermented seeds as a functional food.

scholarly journals Characteristics Evaluation of Commercial Fruit Tea Extracts in Korea

2021 ◽  
Vol 19 (4) ◽  
pp. 693-703
Author(s):  
Ah-Ra Hwang ◽  
Myung-Ryun Han ◽  
Ae-Jung Kim
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Inhibitory Activity ◽  
Antioxidant Activities ◽  
Physicochemical Characteristics ◽  
Hot Water ◽  
Total Flavonoid ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Tea Extract

Purpose: We evaluated the physicochemical characteristics and antioxidant activity of 21 types of fruit tea extract that are consumed in Korea. The data were analyzed and curated for the development of processed products using tea in the future.Methods: After extraction using hot water at 70℃, we analyzed the physicochemical properties including color and pH, as well as the antioxidant activity (total flavonoid content, DPPH scavenging activity, and α-glucosidase inhibitory activity).Results: Calamansi tea exhibited the lowest brightness with a beet-red appearance, and a yellowness that was significantly higher in jujube and radish. The pH ranged from 3.04 to 7.18 and most samples were in an acidic state. Of these, the pH of schizandra fruit tea was the lowest at 3.04±0.01. The total flavonoid content was the highest in calamansi at 217.87±1.45 QE/g, whereas that of cacao nibs was the lowest at 29.04±0.70 QE/g. The α-glucosidase inhibitory activity of Chinese quince was the highest at 59.96%±0.22%.Conclusion: We obtained basic data for several fruit tea extracts by analyzing the physicochemical properties and antioxidant activities. We anticipate that these results will represent useful data for blending fruits for tea product development.

scholarly journals Effect of different pasteurisation temperature on physicochemical properties, bioactive compounds, antioxidant activity and microbiological qualities of reconstituted pomegranate juice (RPJ)

Food Research ◽  
2020 ◽  
Vol 4 (S5) ◽  
pp. 157-164
Author(s):  
T.Y. Kong ◽  
N.Z.N. Hasnan ◽  
Nur Diyana A. ◽  
Nurin-Zulkifli I.M. ◽  
R.K. Basha ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Antioxidant Activities ◽  
Titratable Acidity ◽  
Bioactive Compound ◽  
Microbial Inactivation ◽  
Soluble Solids ◽  
Pomegranate Juice ◽  
Antioxidant Compounds ◽  
Insignificant Difference

Reconstituted pomegranate juice (RPJ) was thermally treated with high-temperature pasteurisation (HTP) at 95°C and mild-temperature pasteurisation (MTP) at 80°C for 30 s respectively. As a comparison, the effect on physicochemical properties, including antioxidant activities and microbial inactivation was eavluated. Both MTP and HTP showed effective inactivation of microbial growth to negligible level with MTP taking almost half pasteurisation-time (-46.3%) as compared to HTP, indicating possible less energy usage. MTP and HTP treatment delivered insignificant difference in pH, titratable acidity, total soluble solids and colour changes (ΔE) based on Commission Internationale de l’Elcairage (CIE) colour system. A significantly higher CIE a values and reduction in L and b were obtained for MTP-juice indicating an increase in red tonalities due to increase in anthocyanin contents. As for antioxidant activity and extractability of bioactive compound, interestingly HTP delivered better results due to more phenols and anthocyanin were released during the heating, leading to further release of initially membrane‐bound phenols. These findings suggested that both HTP and MTP are able to meet the microbiological safety and comparable physicochemical qualities. Nonetheless, HTP has shown higher functional values due to higher extractability of antioxidant compounds.

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