Antioxidant Compounds in Traditional Indian Pickles May Prevent the Process-Induced Formation of Benzene

2016 ◽  
Vol 79 (1) ◽  
pp. 123-131 ◽  
Author(s):  
MAHESH M. KHARAT ◽  
VANSHIKA ADIANI ◽  
PRASAD VARIYAR ◽  
ARUN SHARMA ◽  
REKHA S. SINGHAL
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Benzoic Acid ◽  
Solid Phase ◽  
Raw Material ◽  
Model Systems ◽  
World Health ◽  
Gas Chromatography Mass Spectrometry ◽  
Antioxidant Compounds ◽  
High Antioxidant Activity

ABSTRACTPickles in the Indian market contain ascorbic acid from the raw material used and benzoate as an added preservative that are involved in the formation of benzene in soft drinks. In this work, 24 market pickle samples were surveyed for benzene content, as well as its precursors and other constituents that influence its formation. The analysis showed that pickle samples were high in acid content (low pH) and showed significant amount of ascorbic acid, minerals (Cu and Fe), and benzoic acid present in them. Also, most samples exhibited high antioxidant activity that might be attributed to the ingredients used, such as fruits and spices. The solid-phase microextraction headspace gas chromatography–mass spectrometry method was developed in-house for benzene analysis. Eleven of 24 samples had benzene, with the highest concentration of 4.36 ± 0.82 μg of benzene per kg of pickle for a lime pickle that was also reported to have highest benzoic acid and considerably less hydroxyl radical (•OH) scavenging activity. However, benzene levels for all 11 samples were considerably below the World Health Organization regulatory limit of 10 μg/kg for benzene in mineral water. Studies on model systems revealed that the high antioxidant activity of Indian pickles may have had a strong inhibitory effect on benzene formation.

scholarly journals Polyphenols, L-Ascorbic Acid, and Antioxidant Activity in Wines from Rose Fruits (Rosa rugosa)

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2561
Author(s):  
Andrzej Cendrowski ◽  
Marcin Królak ◽  
Stanisław Kalisz
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Quality Characteristics ◽  
Raw Material ◽  
Rosa Rugosa ◽  
Fruit Wine ◽  
High Antioxidant Activity ◽  
The Stability

The aim of the present study was to determine the influence of the winemaking process on the antioxidant potential and content of phenolic compounds and L-ascorbic acid in wines from the fruits of Rosa rugosa. The results obtained in this study clearly indicate that the fruits of the Rosa rugosa are a desirable raw material for the production of fruit wine. The parameters of the technological process of producing wines from rose fruits had a diversified influence on the tested quality characteristics. Aged wines contained phenolics levels of 473–958 mg/100 mL GAE. The final concentrations of ascorbic acid ranged from 61 to 155 mg/100 mL for the different variants of the wine. Wines revealed high antioxidant activity in assay with DPPH. On the basis of the obtained results, it can be assumed that all the applied variants of the winemaking process are suitable for rose fruit wine. Each variant ensured at least the stability of the antioxidant capacity.

scholarly journals Evaluation of Antioxidant Activity of Caffeine Extracted From Kolanut (Cola Nitida)

2021 ◽  
Author(s):  
Ebuka Leonard Onyeyilim ◽  
Ezinne Evelyn Ugwu ◽  
Adaeze Linda Onugwu ◽  
Chiamaka Peace Uzoewulu ◽  
Idowu Iyabo Otunomo
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Vitamin C ◽  
Plant Extracts ◽  
Antioxidant Compounds ◽  
Dpph Assay ◽  
High Antioxidant Activity ◽  
Aqueous Layer ◽  
Cola Nitida ◽  
Hcl Solution

Abstract Crude caffeine was isolated from kola nut, by treating the filtrate obtained from powdered kola nut with lead (II) acetate to precipitate acids and albumins, along with HCl to precipitate lead ions, and to make some insoluble tannins to be soluble, then Na2CO3 solution was added to neutralise the acidic HCl solution. Dichloromethane is added to the filtrate to extract the caffeine from the aqueous layer and then distilled to obtain the crude caffeine. The extracted crude caffeine is recrystallized with activated charcoal and tested for its antioxidant capacity, using the DPPH assay, which screens the antioxidant activity of plant extracts. The DPPH (2, 2-diphenyl-1-picrylhydrazyl) in methanol helps to facilitate the extraction of the antioxidant compounds from the sample. Ascorbic acid (Vitamin C) is used as the standard for this assay, due to its appreciable antioxidant activity. The IC50 value was calculated from the graph of % inhibition against concentration, and the extracted caffeine from kola nut was found out to have a high antioxidant activity comparable to that of the standard, ascorbic acid.

scholarly journals Sugar content, acidity and antioxidant activity in dehydrated blackcurrant

2020 ◽  
Vol 82 (1) ◽  
pp. 183-186
Author(s):  
D. I. Barbashin
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Raw Materials ◽  
Osmotic Dehydration ◽  
Sugar Content ◽  
High Water ◽  
Raw Material ◽  
High Water Content ◽  
High Antioxidant Activity

The main reason for spoilage of berry raw materials is the high water content in it. And in order to increase the shelf life of such raw materials and products based on it, various dehydration methods are used. Osmotic dehydration, considered in this article, is one of the best and suitable methods for increasing the shelf life of berry products, as well as increasing the biological value of the product. This method is preferred relative to other methods of dehydration due to the fact that when it is used in raw materials, more vitamins and minerals are preserved, and the color, aroma and taste of berries are also better preserved. Osmotic dehydration is a process due to the presence of semi-permeable membranes, during which the concentration is balanced. Osmosis takes place during the immersion of fruits in concentrated solutions of osmotically active substances. In such a system, two opposite processes occur: water diffuses from the product into the solution, and the dissolved substance diffuses from the solution into the product. This article discusses the features of the process of osmotic dehydration of blackcurrant berries. Blackcurrant is a promising raw material for processing enterprises. The berry contains a large amount of ascorbic acid, anthocyanins and has a high antioxidant activity. Methods were studied for samples of dried blackcurrant berries (by convection), with preliminary osmotic dehydration with various osmotic agents (sucrose, flower honey), using the following methods: ascorbic acid and antioxidant activity were determined titrimetrically using the Folin-Ciocalteu reagent polyphenols, spectrophotometrically anthocyanins.

scholarly journals Influence of Cooking and Ingredients on the Antioxidant Activity, Phenolic Content and Volatile Profile of Different Variants of the Mediterranean Typical Tomato Sofrito

Antioxidants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 551 ◽  
Author(s):  
Ana Beltrán Sanahuja ◽  
Saray López De Pablo Gallego ◽  
Salvador E. Maestre Pérez ◽  
Arantzazu Valdés García ◽  
María Soledad Prats Moya
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Solid Phase ◽  
Antioxidant Properties ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Volatile Profile ◽  
Volatile Content ◽  
Antioxidant Power

In this study, six different sofrito formulations were compared with the raw recipe for total phenolic content (TPC), antioxidant activity tested by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric-reducing antioxidant power (FRAP) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) methods. The volatile profile was also obtained by the headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC–MS) procedure. The cooking process and the addition of herbs, and garlic improved the final content of antioxidant compounds compared to the basic recipe and the raw ingredients. The total volatile content was higher in the samples that contained rosemary and thymus. Some of the volatiles had proven antioxidant properties and for that reason the sofrito with rosemary with the higher volatile content was also the one with the higher antioxidant capacity and TPC. In conclusion, as well as the processing technique, the addition of selected typical Mediterranean herbs apart from given flavour can contribute to improving the nutritional antioxidant profile of dishes and be used as a natural method to increase the shelf-life of preparation.

Composition and Antioxidant Activity of Aqueous Extracts Obtained from Herb of Tansy (Tanacetum Vulgare L.)

2018 ◽  
Vol 69 (5) ◽  
pp. 1041-1044
Author(s):  
Claudia Anca Mot ◽  
Andreea I. Lupitu ◽  
Simona Bungau ◽  
Ciprian Iovan ◽  
Dana Maria Copolovici ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Veterinary Medicine ◽  
Pharmaceutical Industry ◽  
Phenolic Content ◽  
Food Preservation ◽  
Aqueous Extracts ◽  
Tanacetum Vulgare ◽  
High Antioxidant Activity ◽  
Natural Additives

The aim of this study was to determine the phenolic content and antioxidant activity of extracts obtained from herb of Tanacetum vulgare L. (tansy) harvested in two different locations from the western part of Romania. Aqueous extracts of tansy presented high antioxidant activity that ranged between 295.77 and 653.65 mg GAE/L, and remarkable percentage of inhibition (31.82-65.05 %). The compounds quantified in the plant extracts that were determined by UHPLC are: ascorbic acid, riboflavin, pyrocatechol, rutin, quercetin, and kaempferol. Extracts obtained from tansy flowers showed higher content of phenols compared to that obtained from leaves. Similarly, the flower extracts present a high antioxidant activity that could suggest their use as natural additives in food preservation and also in pharmaceutical industry and veterinary medicine.

scholarly journals Antioxidant Compounds, Mineral Content and Antioxidant Activity of Several Tomato Cultivars Grown in Southwestern Romania

2013 ◽  
Vol 41 (1) ◽  
pp. 136 ◽  
Author(s):  
Violeta NOUR ◽  
Ion TRANDAFIR ◽  
Mira E. IONICA
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Trace Elements ◽  
Phenolic Compounds ◽  
Total Phenolics ◽  
Antioxidant Activities ◽  
Fruit Shape ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Tomato Cultivars

Ten indeterminate tomato cultivars differing in fruit shape and typology, grown simultaneously in a greenhouse from Oltenia (Southwestern Romania) and harvested at red ripe stage, were investigated for the contents in ascorbic acid, lycopene, β-carotene, total phenolics, minerals (K, Na, Ca and Mg) and trace elements (Fe, Cu, Mn, Cr, Zn and B). In addition, their antioxidant activities were determined. Significant differences were found among tomato cultivars in all studied antioxidant compounds, as well as in the antioxidant activity. Ascorbic acid ranged from 91.9 to 329.7 mg kg-1 fw, lycopene ranged from 19.7 to 49.0 mg kg-1 fw, while total phenolic compounds varied between 300.2 and 557.8 mg kg-1 fw. Antioxidant activity ranged from 0.81 mmol Trolox kg-1 fw to 1.74 mmol Trolox kg-1 fw and it was significantly correlated to total phenolics content (r = 0.91; p< 0.05). The cocktail type cultivar ‘Tiger’ and the cherry type cultivar ‘Belle’ proved to be the most powerful in antioxidant activity and phenolic compounds while the rectangular plum shaped cultivar ‘Porto’ recorded the highest average lycopene content. A valuable cultivar proved to be the brownish red ‘Sacher’ which registered among the highest contents of phenolics, lycopene and ascorbic acid. Mineral and trace elements contents were also significantly affected by cultivars. Values recorded for K, Ca and Mg ranged from 2139.6 to 3056.9 mg kg-1, 137.7 to 325.8 mg kg-1 and 27.3 to 168.7 mg kg-1 respectively.

scholarly journals Berries and Leaves of Actinidia kolomikta (Rupr. & Maxim.) Maxim.: A Source of Phenolic Compounds

Plants ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 147
Author(s):  
Laima Česonienė ◽  
Paulina Štreimikytė ◽  
Mindaugas Liaudanskas ◽  
Vaidotas Žvikas ◽  
Pranas Viškelis ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Radical Scavenging ◽  
Total Content ◽  
Ascorbic Acid Content ◽  
Free Radical Scavenging ◽  
Raw Material ◽  
Quantitative Composition ◽  
Pharmaceutical Industries

Berries of Actinidia kolomikta (A. kolomikta) are known for high ascorbic acid content, but the diversity of phenolic compounds has been little studied. The present research aimed to investigate phenolic compounds and antioxidant activity in berries and leaves of twelve A. kolomikta cultivars. The UHPLC-ESI-MS/MS technique was used to determine differences among cultivars in the quantitative composition of individual phenolic compounds. Antioxidant activity was determined by DPPH• free radical scavenging and CUPRAC methods. In the present study, 13 phenolic compounds were detected in berries, whereas leaves contained 17 phenolic compounds. Flavonols were the primary class found in both berries and leaves; other identified phenolic compounds were flavan-3-ols, flavones and, phenolic acids; and dihydrochalcone phloridzin was identified in the leaves. The amount and variety of phenolic compounds in berries and leaves and antioxidant activity were found to be cultivar-dependent. The highest total content of phenolic compounds was found in the leaves of the cultivar ‘Aromatnaja’ and in the berries of the cultivar ‘VIR-2’. Results of this study have confirmed that berries and leaves of A. kolomikta could be a valuable raw material for both food and pharmaceutical industries.

scholarly journals Supplementation of Superfine Powder Prepared fromChaenomeles speciosaFruit Increases Endurance Capacity in Rats via Antioxidant and Nrf2/ARE Signaling Pathway

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Ka Chen ◽  
Jia You ◽  
Yong Tang ◽  
Yong Zhou ◽  
Peng Liu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Antioxidant Enzymes ◽  
Raw Material ◽  
Endurance Capacity ◽  
Swimming Time ◽  
Pharmaceutical Industries ◽  
Herb Medicine

Chaenomeles speciosafruit is a traditional herb medicine widely used in China. In this study, superfine powder ofC. speciosafruit (SCE), ground by supersonic nitrogen airflow at −140°C, was investigated to assess itsin vitroantioxidant activity andin vivoantiphysical fatigue activity. SCE was homogenous(d<10 μm)and rich in antioxidants like polyphenols, saponins, oleanolic acid, ursolic acid, ascorbic acid, and SOD. According to thein vitroexperiments, SCE displayed promising antioxidant activity with powerful FARP, SC-DPPH, and SC-SAR activities. According to thein vivoexperiments, rats supplemented with SCE had prolonged exhaustive swimming time (57%) compared to the nonsupplemented rats. Meanwhile, compared to the nonsupplemented rats, the SCE-supplemented rats had higher levels of blood glucose and liver and muscular glycogen and lower levels of LA and BUN. Lower MDA, higher antioxidant enzymes (SOD, CAT, and GSH-Px) activities, and upregulated Nrf2/ARE mediated antioxidant enzymes (HO-1, Trx, GCLM, and GCLC) expression were also detected in the supplemented group. This study indicates that SCE is a potent antioxidant and antifatigue agent, and SCE could be a promising raw material for the food and pharmaceutical industries.

scholarly journals ANTIOXIDANT ACTIVITY DURING STORAGE OF APPLES SUBJECTED TO IRRADIATION

2015 ◽  
Vol 39 (3) ◽  
pp. 269-275 ◽  
Author(s):  
Camila Argenta Fante ◽  
Heloísa Helena de Siqueira Elias ◽  
Paôla de Castro Henrique ◽  
Ana Carolina Vilas Boas ◽  
Luiz Carlos de Oliveira Lima
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Post Harvest ◽  
Apple Cultivars ◽  
Solids Content ◽  
Physical And Chemical ◽  
Β Carotene ◽  
Low Irradiation

Nowadays, the number of studies about fruit conservation as well as the benefits of consumption of foods rich in antioxidant compounds was increased. This study aimed to quantify antioxidant compounds and their activity and to evaluate the physical and chemical changes during the post-harvest storage of Eva's apple cultivars that were subjected to gamma irradiation at doses of 0; 0.5; 1.0 and 1.5 kGy. The antioxidant activity was measured by the 2.2-diphenyl-1-picrylhydrazyl (DPPH) and the β-carotene/linolenic acid methods. Levels of total phenolics, ascorbic acid, color, and soluble solids were evaluated. The results showed that, regardless of the irradiation dose, there was an increase in % SRL during post-harvest storage of Eva's apples. Low irradiation doses were able to preserve the phenolic compounds, maintain the ascorbic acid levels and avoid an increase in the soluble solids content.

scholarly journals In Vitro Antioxidant Activity of Dibenz[b,f]azepine and its Analogues

2008 ◽  
Vol 5 (s2) ◽  
pp. 1123-1132 ◽  
Author(s):  
H. Vijay Kumar ◽  
C. R. Gnanendra ◽  
Nagaraja Naik ◽  
D. Channe Gowda
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
In Vitro Models ◽  
Antioxidant Compounds ◽  
Dependent Manner ◽  
Concentration Dependent Manner

Dibenz[b,f]azepine and its five derivatives bearing different functional groups were synthesized by known methods. The compounds thus synthesized were evaluated for antioxidant potential through different in vitro models such as (DPPH) free radical scavenging activity,ß-carotene-linoleic acid model system, reducing power assay and phosphomolybdenum method. Under our experimental condition among the synthesized compounds dibenz[b,f]azepine (a) and 10-methoxy-5H-dibenz[b,f]azepine (d) exhibited potent antioxidant activity in concentration dependent manner in all the above four methods. Butylated hydroxyl anisole (BHA) and ascorbic acid (AA) were used as the reference antioxidant compounds. The most active compounds like dibenz[b,f]azepine and its methoxy group substituent have shown more promising antioxidant and radical scavengers compared to the standards like BHA and ascorbic acid. It is conceivable from the studies that the tricyclic amines,i.e. dibenz[b, f]azepine and some of its derivatives are effective in their antioxidant activity properties.

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