Production Process of a Nutritional Drink from Mango (Mangifera indica)

2022 ◽  
Vol 1048 ◽  
pp. 502-513
Author(s):  
Quang Minh Vu ◽  
Van Thinh Pham ◽  
Vinh Long Do ◽  
Tran Bach Long ◽  
Nguyen Thi Thu Trang ◽  
...  
Keyword(s):  
Free Radical ◽  
Citric Acid ◽  
Vitamin C ◽  
Acid Content ◽  
Mangifera Indica ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Citric Acid Content ◽  
Mango Juice

The aim of study was to determine optimal formulation and microwave parameter to pasteurize mango juice products to maintain the most nutrients and organoleptic level. Raw material and drinking product were assessed for properties including vitamin C content (mg/100ml), total polyphenol content (mgGAE/100ml) and antioxidant activity (% free radical scavenging ability). Besides, factors influencing the quality of mango juice including material to water ratio (w/w), material to syrup ratio (w/w), citric acid content (w/w), microware power (watt) and microware time (minutes) was examined. As a results, the mango:water dilution ratio as 1:2 (w/w); rate of mango:syrup as 1:2 (w/w); citric acid content as 0.3% (w/w); microwave power as 400 watt and microwave time of 3 minutes were suitable for achieving product with good nutritional and sensory quality. At these conditions, vitamin C content was 8.42 mg/100ml, total polyphenol content was 47.543 mgGAE/100ml, and DPPH free radical activity was 11.191%. The results also justified the role of mango as a new ingredient in beverage industry and suggested using microwave to pasteurize as an appropriate method for manufacturing drinking products from fruit.

Extracts of Peppermint, Chamomile and Lavender as Antioxidants

2018 ◽  
Vol 762 ◽  
pp. 31-35 ◽  
Author(s):  
Inese Mieriņa ◽  
Laura Jakaite ◽  
Sabine Kristone ◽  
Laura Adere ◽  
Mara Jure
Keyword(s):  
Free Radical ◽  
Antiradical Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Ethanol Extract ◽  
Free Radical Scavengers ◽  
Polyphenol Content ◽  
Plant Materials ◽  
Total Polyphenol ◽  
Total Polyphenol Content

This paper is devoted to the studies of total polyphenol content and antiradical activity of peppermint, chamomile and lavender grown in local backyard gardens of Latvia. Different solvents (96, 70 and 40% ethanol) and extraction methods (maceration at room temperature at dark or under day-light irradiation, as well as reflux) were tested. All extracts were analyzed for total polyphenol content (Folin–Ciocalteu method), as well as for antiradical activity (DPPH and GO assays). It was found out that local peppermint and chamomile is as good source of polyphenols as those plants grown in southern countries; however, the total polyphenol content of lavender is lower than that mentioned in literature. The highest polyphenol content for all plant materials was achieved, when 70% ethanol was used for extraction. Peppermint extracts were found as most powerful free radical scavengers among all tested plant materials. 96% Ethanol extract of peppermint and chamomile demonstrated the highest antiradical activity, while 70% ethanol was the most suitable for preparation of lavender extract with optimal free radical scavenging activity.

scholarly journals Micro-Mineral Retention and Anti-Nutritional Compounds Degradation During Bean Cooking Process

2018 ◽  
Vol 6 (2) ◽  
pp. 526-535 ◽  
Author(s):  
Martin Patrick Ongol ◽  
Joseph Owino ◽  
Mercy Lung’aho ◽  
Théogéne Dusingizimana ◽  
Hilda Vasanthakaalam
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Mineral Content ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Phytic Acid Content ◽  
Total Polyphenol Content ◽  
Cooking Process ◽  
Nutritional Compounds

The objective of this study was to determine the effect of soaking, boiling and frying on retention of micro-minerals as well as degradation of polyphenols and phytic acids. Soaking of the beans did not significantly (p > 0.05) decrease mineral, total polyphenol and phytic acid content of beans. While boiling of beans significantly (p < 0.05) decreased the concentration of total polyphenols and phytic acid but not the mineral content of the beans. Frying of boiled beans decreased the total polyphenol content but increased the concentration of phytic acids in beans. Data obtained in this study indicates that cooking of beans without discarding of soaking water and broth results into greater retention of minerals but frying may be detrimental to mineral bioavailability because it leads to increase in phytic acid content.

scholarly journals Effect of the year and storage on ascorbic acid content and total polyphenol content in three apple varieties

2000 ◽  
Vol 18 (No. 2) ◽  
pp. 71-74 ◽  
Author(s):  
J. Lachman ◽  
M. Orsák ◽  
V. Pivec ◽  
J. Kučera
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Statistical Significance ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Polyphenol Content ◽  
Early Variety ◽  
Total Polyphenol ◽  
Apple Varieties ◽  
Total Polyphenol Content

Ascorbic acid (AA) and total polyphenol content (TP) are important plant antioxidants with many healthy effects, such as ”scavengers of free radicals”, they inhibit oxidation of low-density lipoproteins, lower cholesterol levels, decrease fragility of blood vessels and increase their permeability, decrease heart coronary risk, etc. One of important sources of these compounds in human nutrition are apples. In two years (1997 and 1998) was investigated ascorbic acid content (AA) and total polyphenol content (TP) in three apple varieties (Idared, Gloster and Ontario) cultivated under equal conditions on the experimental plot of Czech University of Agriculture in Prague-Suchdol. AA content was determined by titration method with 2,6-dichlorphenolindophenol and TP content spectrophotometrically with Folin-Ciocalteau’s reagent. In two years’ trials AA and TP contents were estimated immediately after harvest in September and then monthly during storage for six months at +5°C. Statistically high significant differences were determined both in AA and TP contents during storage period – there was observed meaningful AA and TP decrease. The highest antioxidant content showed in both years early variety Ontario (in average 12.05 mg/kg AA, 2011.5 mg/kg TP), the lowest semi-early variety Gloster (in average 5.45 mg/kg AA, 1738.0 mg/kg TP). In this context the variety Ontario is the most favourable. The highest decrease of AA content was in variety Ontario (–30.05 %rel), the lowest in variety Gloster (–22.93 %rel ); in TP contents were differences negligible (–27.14 and –27.82 %rel). In spite of this decrease were in Ontario variety both values after six months storage the most favourable (8.45 mg/kg AA, 1466.5 mg/kg TP). Results were statistically evaluated with F-test and t-test. There could be seen differences among varieties and years of cultivation, but these differences were under the level of statistical significance showing only apparent tendencies. While varietal differences in decreasing of AA content during storage were greater (in interval from –22.93 %rel in Gloster variety to –30.05 %rel in Ontario variety), decreasing of TP contents during storage was nearly the same (about –27 %rel of original content

scholarly journals Effect of NPK fertilization on the chemical properties and bioactive compounds of the cabezona pineapple fruit

2021 ◽  
Author(s):  
Juventino Pérez-Romero ◽  
Sergio Salgado García ◽  
L. del Carmen Lagunes-Espinoza ◽  
Samuel Córdova-Sánchez ◽  
C. Fredy Ortiz-García
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Bioactive Compounds ◽  
Chemical Properties ◽  
Total Flavonoid ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Pineapple Fruit ◽  
Npk Fertilization

Objective: To evaluate the effect of NPK fertilization on the chemical properties and bioactive compounds of the cabezona pineapple fruit. Design/methodology/approach: 15 NPK fertilization treatments were evaluated and carried out in the field in a random complete block design with four repetitions per treatment. At the end of the crop cycle, we determined the pH, °Brix and citric acid % of the fruits that were harvested, following the methodology established in NMX-FF-028 and 011. The pH of the juice was measured directly using a potentiometer. Ascorbic acid was measured with a SIGMA-ALDRICH® kit, the total polyphenol contents were determined following the methodology of De la Cruz-Ricardez et al. (2020), while total flavonoid contents were measured following a modified version of the methodology proposed by Hossain et al. (2011). Results: The mean values for °Brix, citric acid %, and pH were 7.3, 7.1 and 3.4 respectively, without significant differences between treatments. A highly significant difference in the concentration of ascorbic acid was observed between treatments; treatment three had the highest concentration (19.4 mg 100 g-1 FF). There were no significant differences between the fertilization treatments and the control, regarding total polyphenol content (41.34 mg 100 g-1 FF) and flavonoids (1.6 mg 100 g-1 FF) concentrations. Study limitations/implications: The ripening degree of the pineapple fruit directly influences the chemical properties and the concentration of bioactive compounds. Findings/conclusions: NPK fertilization had no effect on °Brix and pH. The citric acid percentage and the total polyphenol content increased as the doses of P2O5 increased. The ascorbic acid concentration and total flavonoid content are not affected by the NPK fertilization dose.

scholarly journals Behavior of bioactive compounds and antioxidant activity of mango (Azucar cultivar) juice during storage at 4 ºC

2019 ◽  
Vol 72 (1) ◽  
pp. 8743-8750
Author(s):  
María Bibiana Zapata Londoño ◽  
Ana Rosa Ramos Polo ◽  
Andrés Felipe Alzate Arbelaez ◽  
Benjamin Alberto Rojano ◽  
Maria Elena Maldonado Celis
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
High Performance ◽  
Storage Time ◽  
Mangifera Indica ◽  
Ascorbic Acid Content ◽  
Total Phenolic ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Mango Juice

Mango (Mangifera indica L.) is one the fruits that have shown antioxidant activity and high nutritional value. It was evaluated the effect of storage time and temperature on polyphenol content, ascorbic acid and antioxidant activity of mango (cv. Azucar) juice stored up to 64 days at 4 °C. Total polyphenol content was measured by Folin-Ciocalteu method, mangiferin and ascorbic acid were measured by HPLC (High-Performance Liquid Chromatography) and antioxidant activity was measured by ORAC (Oxygen Radical Absorbance Capacity), and ABTS•+ (2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) method. Total phenolic content decreased after 16 days of juice storage. Ascorbic acid values did not show significant differences until 48 days of storage, and mangiferin content was very similar throughout storage time. The antioxidant activity measured by ORAC method was similar until the end of the storage; however, ABTS value decreased after 32 days of juice storage. In conclusion, storage up to 32 days of mango juice at 4 °C did not alter its antioxidant activity and ascorbic acid content.

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.

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