scholarly journals Study on the Effect of Jujube Powder on the Quality of Bread

2021 ◽  
pp. 1-8
Author(s):  
Feng-Hua Meng ◽  
◽  
Chang-Wei Ao ◽  
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Solid Phase ◽  
Microstructural Analysis ◽  
Bread Quality ◽  
Evaluation Methodology ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Jujube Powder

As a traditional Chinese medicine and food, jujube is rich in minerals, dietary fiber, polysaccharides, vitamins and other healthy nutrients, which are the supplemental nutrition to wheat flour. This paper studied the bread quality with jujube powder and determined the appropriate ratio of jujube powder to wheat flour. The related characteristics of bread with jujube powder were analyzed by Electronic nose (E-nose), solid phase micro-extraction gas chromatography-mass spectrometry (SPME-GC-MS), scanning electron microscope, texture analyzer, and Sensory Texture Evaluation Methodology, respectively. The total phenolic content and antioxidant activity of the finished bread were evaluated. The results showed that with the increase of the addition of jujube powder, the specific volume, moisture content and elasticity of bread decreased gradually, while the softness and chewiness were increased progressively. The total phenol content and antioxidant activity of bread increased gradually with the adding of jujube powder content. The bread quality was the best when the addition of 4g of jujube powder/100g of wheat flour. While new volatile substances of jujube bread included hexane, 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-phyran-4-one, n-Hexadecane, and l- Caryophyllene, as well as alcohol. Microstructural analysis showed that the structure of stomata changed significantly with the adding of jujube powder. The size of stomata and density of bread are not significantly different from those of ordinary bread with less than 4% jujube powder.

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.

scholarly journals Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1073
Author(s):  
Ardiansyah ◽  
Annisa Nada ◽  
Nuraini Tiara Indah Rahmawati ◽  
Annisa Oktriani ◽  
Wahyudi David ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Volatile Compounds ◽  
Rice Bran ◽  
Solid Phase ◽  
Milling Process ◽  
Sensory Profile ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Phenolic ◽  
Rice Milling ◽  
Sensory Profiles

Rice bran (RB), a by-product of the rice milling process, is a rich source of bioactive compounds. Current studies have suggested that fermentation can enhance the bioactivities of RB. This study is aimed to analyse the volatile compounds and sensory profile of fermented RB from two cultivars (Inpari 30 and Cempo Ireng) that are well-known in Indonesia, as well as to measure total phenolic content (TPC) and antioxidant activity. Volatile compounds of fermented RB were analyzed using gas chromatography-mass spectrometry combined with headspace-solid phase microextraction. The optimum TPC and antioxidant activity were observed after 72 h fermentation of RB. The 55 volatile compounds were identified in fermented and non-fermented RB. They were classified into alcohols, aldehydes, acids, ketones, phenols, esters, benzene, terpenes, furans, lactone, pyridines, pyrazines, and thiazoles. Volatile compounds were significantly different among the varieties. The sensory analysis showed that the panelists could differentiate sensory profiles (color, taste, flavor, and texture) between the samples. Fermentation can enhance the acceptance of RB. These studies may provide opportunities to promote the production of fermented RB as a functional ingredient with enhanced bioactivity for health promotion.

Effect of Supplementation of Amaranth Flour on Various Quality Attributes and Antioxidant Activities of Bread

2020 ◽  
Vol 16 (3) ◽  
pp. 391-396
Author(s):  
Huma Mukhtar ◽  
Amir Gull ◽  
Tariq A. Ganaie ◽  
Sajad A. Rather ◽  
Farooq A. Masoodi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quality Attributes ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Water Retention Capacity ◽  
Whole Wheat Bread ◽  
Amaranth Flour

Background: The present investigation was carried to develop amaranth based wheat flour bread. Products were developed by using different levels of amaranth flour and wheat flour in the ratio of 0:100,5:95, 10:90 and 15:85 respectively. Methods: Physico-chemical, antioxidant activity, total phenolic content and physical properties of amaranth supplemented bread were evaluated. Results: Results revealed an increase in moisture content from31.41 -33.35%, ash content 0.95- 1.52%, protein content 12.19% -13.23%, fat content 2.21% -2.81% and crude fiber 1.13-1.74%, and decrease in nitrogen free extract, alkali water retention capacity 52.11-47.35% and 137.66-112.00% respectively. Also it was observed that amaranth flour supplemented bread showed decrease in total phenolic content, antioxidant activity and FRAP assay with increase in substitution level. Color evaluation showed increase in L* and a* value of bread crust, while as bread crumb shows decrease in b* and L* value respectively. Nutritional evaluation revealed that among the samples tested 85% wheat flour and 15% amaranth flour supplemented bread was rated best as it was also evident from nutritional analysis. Conclusion: Maximum substitution of wheat flour with amaranth flour were 10% in terms of desirable bread quality attributes. The composite breads would serve as functional food, because of its high nutritional value than whole-wheat bread.

scholarly journals UJI AKTIVITAS ANTIOKSIDAN DAN PENENTUAN TOTAL KANDUNGAN FENOLIK EKSTRAK ETANOL DAUN NANAMUHA (Bridelia monoica Merr)

PHARMACON ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 178
Author(s):  
Julia Elsa Lakoro ◽  
Max R. J. Runtuwene ◽  
Paulina V. Y. Yamlean
Keyword(s):  
Antioxidant Activity ◽  
Extraction Method ◽  
Total Phenol ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Phenol Compounds ◽  
Activity Test ◽  
Ic50 Value ◽  
Dpph Method ◽  
Ethanol Extracts

ABSTRACTNanamuha (Bridelia monoica Merr.) is a plant that was used as a cancer and tumor drug by the Sangihe Islands community. This plant contains phenol compounds, flavonoids, alkaloids and tannins. The purpose of this study was to determine the potential of nanamuha leaves that grow in the Sangihe Island to have antioxidant activity and determine the total phenolic ethanol extracts of nanamuha leaf. The extraction method used is maceration with ethanol solvent p.a. The extracts obtained was determined total phenolic and antioxidant activity test using DPPH method. Based on the results obtained, the ethanol extracts of nanamuha leaves has antioxidant activity with an IC50 value of 75,03 µg / mL and the result showed that the total phenol content the ethanol extracts of nanamuha leaves of  53,34 mg / L.  Keywords : Nanamuha leaf, total phenol, antioxidant activity, DPPH  ABSTRAKNanamuha (Bridelia monoica Merr.) merupakan tanaman yang dimanfaatkan sebagai obat kanker dan tumor oleh masyarakat Kepulauan Sangihe. Tanaman ini memiliki kandungan senyawa fenol, flavonoid, alkaloid dan tanin. Tujuan dari penelitian ini adalah unutuk mengetahui potensi dari daun nanamuha yang tumbuh di Kepulaun Sangihe ini memiliki aktivitas antioksidan dan menentukan total fenolik dari ekstrak etanol daun nanamuha. Metode ekstraksi yang digunakan adalah maserasi dengan pelarut etanol p.a. Ekstrak yang diperoleh ditentukan total fenolik dan uji aktivitas antioksidan dengan metode DPPH. Berdasarkan hasil yang didapatkan ekstrak etanol daun nanamuha memiliki aktivitas antioksidan dengan nilai IC50 75,03 µg/mL dan hasil penelitian menunjukan total kandungan fenolik ekstrak etanol daun nanamuha sebesar 53,34 mg/L. Kata kunci : Daun Nanamuha, Total fenol, Aktivitas antioksidan, DPPH

scholarly journals Antioxidant activity and total phenolic content in Caulerpa filiformis (Chlorophyta) from Sechura Bay and Paracas Bay, Peru

2020 ◽  
Vol 27 (1) ◽  
pp. 061-066 ◽  
Author(s):  
Joyce Mamani ◽  
Jorge Chávez ◽  
Eder Apumayta ◽  
Patricia Gil-Kodaka
Keyword(s):  
Antioxidant Activity ◽  
Secondary Metabolites ◽  
Methanolic Extract ◽  
Total Phenol ◽  
North Coast ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Phytochemical Screening ◽  
Phenol Content ◽  
The North

In Peru, Caulerpa filiformis is a marine algae listed as an invasive species. For years, its distribution has been considered to be in the north coast (Isla Lobos de Afuera and Piura) until a recent report of its distribution in the central coast (Ancash, Lima, and Ica). The present investigation aims to determine the main groups of secondary metabolites, total phenol content, and antioxidant activity of the methanolic extract of C. filiformis from Sechura Bay (Piura) and Paracas Bay (Ica). The main chemical groups were determined through phytochemical screening, the content of phenols by the Folin–Ciocalteu method, and antioxidant activity by the ABTS method (2,2-azinobis-[3-ethylbenzothiazoline-6-sulfonic acid]) and 2,2′-diphenyl-1-picrylhydrazyl (DPPH). The phytochemical screening of the methanolic extract of C. filiformis from Sechura Bay and Paracas Bay revealed the presence of carbohydrates, polyphenols, tannins, flavonoids, lipids, alkaloids, steroids, and triterpenes for both extracts. The total phenol content of the extract of C. filiformis from Sechura Bay (39.31 ± 0.39 mg of AGE/g extract) was significantly higher (p < 0.05) than that from Paracas Bay (18.78 ± 0.31 mg of AGE/g extract). In the ABTS and DPPH assays, the antioxidant capacity of the Sechura C. filiformis extract (IC50 = 3.49 ± 0.01 and 2.18 ± 0.02 mg/mL) was significantly higher (p < 0.05) than that of the Paracas C. filiformis extract (IC50 = 6.41 ± 0.02 and 2.42 ± 0.04 mg /mL). These findings suggest that the methanolic extract of C. filiformis is a source of secondary metabolites with an antioxidant potential.

scholarly journals Studies of the Variability of Polyphenols and Carotenoids in Different Methods Fermented Organic Leaves of Willowherb (Chamerion angustifolium (L.) Holub)

2020 ◽  
Vol 10 (15) ◽  
pp. 5254
Author(s):  
Marius Lasinskas ◽  
Elvyra Jariene ◽  
Nijole Vaitkeviciene ◽  
Jurgita Kulaitiene ◽  
Katarzyna Najman ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Solid Phase ◽  
Antioxidant Properties ◽  
Hierarchical Cluster ◽  
Organic Production ◽  
Biologically Active ◽  
Total Phenolic ◽  
Total Carotenoids ◽  
Chamerion Angustifolium

The demand for organic production is increasing worldwide. The willowherb, grown in an organic way, contributes greatly to the idea of a healthier society and clean land. Willowherb is widespread in the world and has high polyphenols, carotenoids, and antioxidant properties. The purpose of this work was to investigate the influence of solid-phase fermentation (SPF) under different conditions on the variation of polyphenols and carotenoids in the organic leaves of willowherb. The leaves were fermented for different periods of time: 24, 48, and 72 h; and in aerobic and anaerobic conditions. The evaluation of polyphenols and carotenoids was completed using high-performance liquid chromatography (HPLC), and antioxidant activity was measured with spectrophotometric method. Hierarchical cluster analysis was used to describe differences in biologically active compounds between willowherb samples. The experiment showed that the highest quantities of total phenolic acids and flavonoids were determined after 24 h under aerobic SPF, but the amountof total carotenoids was higher after 72 h anaerobic SPF, compared to control. Not-fermented willowherb leaves had a lower antioxidant activity. compared to fermented leaves. In conclusion, SPF can be used to change polyphenol and carotenoid quantities in organic leaves of willowherb.

scholarly journals Investigation of Anthocyanins Stability from Pomegranate Juice (Punica Granatum L. Cv Ermioni) under a Simulated Digestion Process

Medicines ◽  
2019 ◽  
Vol 6 (3) ◽  
pp. 90 ◽  
Author(s):  
Chrysavgi Gardeli ◽  
Kalliopi Varela ◽  
Eleni Krokida ◽  
Athanasios Mallouchos
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Solid Phase ◽  
Punica Granatum ◽  
Pomegranate Juice ◽  
Human Organism ◽  
Total Phenolic ◽  
Parent Molecule ◽  
Digestion Process ◽  
Simulated Digestion

Background: Pomegranate gained a widespread popularity as a functional food due to the high content of bioactive components of the whole fruit, as well as its juice and extracts. There is a large amount of research that assigns them very important functions for the human organism. Methods: The anthocyanins (ACNs) of pomegranate juice (PJ) from the Ermioni variety are quantitatively identified and their stability under a simulated digestion process (SDP) is investigated. ACNs, as well as phenolic compounds, were isolated through solid phase extraction and determined using high-performance liquid chromatography in every stage of the SDP. Total phenolics, total monomeric ACNs, polymeric color and antioxidant activity were also determined in pomegranate juice and during the digestion process. Results: The predominant anthocyanin was Cy-3-glucoside followed by the corresponding 3,5-diglucoside, which accounted for 40.8% and 27.4% of the total ACN content, respectively. About 65% of the total monomeric ACN content remained intact by the end of the simulated digestion process. Conclusions: The PJ of the Ermioni variety seems to retain a large amount of the bioactive compounds after the SDP. The antioxidant activity and total phenolic content (TPC) remain almost stable during the SDP, suggesting that the products formed during ACN degradation maintain the antioxidant activity of the parent molecule.

scholarly journals Evaluating the Effect of Gamma Radiation on the Total Phenolic Content, Flavonoids, and Antioxidant Activity of Dried Pleurotus ostreatus ((Jacq. ex. Fr) Kummer) Stored in Packaging Materials

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Nii Korley Kortei ◽  
George Tawia Odamtten ◽  
Mary Obodai ◽  
Victoria Appiah ◽  
Felicia Akuamoa ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Gamma Radiation ◽  
Pleurotus Ostreatus ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Scavenging Activity

Dried Pleurotus ostreatus mushrooms stored in polythene and polypropylene packs were exposed to gamma radiation from a cobalt-60 source at doses of 0, 0.5, 1, 1.5, and 2 kGy at a dose rate of 1.7 kGy/hr and stored for a period of 1 month. Total phenolic contents, flavonoids, and free radical scavenging activity DPPH (2,2′-diphenyl-1-picrylhydrazyl) were determined using aqueous, ethanol, and methanol extracts by Folin-Ciocaultaeu method as a source of potential natural antioxidants. Total phenol content ranged 0.56 ± 0.01–10.96 ± 1.7 mg/GAE, flavonoids ranged 1.64 ± 0.05–8.92 ± 0.6 mg/QE, DPPH radical scavenging activity also ranged 7.02 ± 0.10–13.03 ± 0.04%, and IC50 values also ranged 0.08–0.16 mg/mL. Statistical differences (P < 0.05) were recorded for the extracts and the treatment doses of mushrooms stored in polythene and polypropylene packs. A significant linear correlation was confirmed between values for the total phenolic content and antioxidant activity of mushroom extracts. The high contents of phenolic compounds indicated that these compounds contribute to high antioxidant activity. Pleurotus ostreatus can be regarded as a promising candidate for natural mushroom sources of antioxidants with high value. The use of low dose gamma radiation by the local food industry could improve the hygienic quality, extend shelf-life, and preserve nutrients and antinutrients.

scholarly journals Properties of crackers with buckwheat sourdough

2017 ◽  
Vol 10 (2) ◽  
pp. 152-158
Author(s):  
Amel Selimović ◽  
Dijana Miličević ◽  
Amra Selimović ◽  
Sanja Oručević Žuljević ◽  
Amela Jašića ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Wheat Flour ◽  
Control Sample ◽  
Lactobacillus Brevis ◽  
Positive Influence ◽  
Total Phenol Content ◽  
Total Phenols ◽  
And Control ◽  
Buckwheat Flour

AbstractEffects of additions of buckwheat flour and sourdough on the total phenols content, antioxidant activity, and sensory properties of crackers were examined. Different mixtures of wheat flour with addition of buckwheat flour and sourdough were used for the prepartion of crackers. Two types of lactic acid bacteria (Lactobacillus plantarum and Lactobacillus brevis) were used for the preparation of buckwheat sourdough. Properties of crackers made with addition of buckwheat flour and sourdough were analysed in comparison to control crackers made only with wheat flour. Significant increase of total phenols in comparison to wheat flour dough (0.73 mg gallic acid equivalent (GA)/g of dry basis (d.b.)) was accomplished by adding buckwheat flour (1.12 mg GA/g d.b.) and sourdough (1.77 and 1.79 mg GA/g d.b.) regardless of the type of lactic acid bacteries used. All samples showed the decrease in total phenol content during baking process. Crackers with sourdough had higher antioxidant activity (16.84 and 15.84 mmol Fe3+/g d.b.) compared to crackers made with addition of buckwheat flour (10.42 mmol Fe3+/g d.b.) and control sample (7.76 mmol Fe3+/g d.b.). The result of sensory analysis showed positive influence of sourdough on taste and texture of crackers and insignificant differences in odour and appearance of tested samples. Also, the chewiness of crackers made with the addition of buckwheat flour and sourdough was improved compared to control crackers made from wheat flour.

scholarly journals Antioxidant potentials and quality aspects of Jamun (Syzygium cumini L.) supplemented unleavened flat bread (Indian chapatti)

2015 ◽  
Vol 7 (1) ◽  
pp. 309-315 ◽  
Author(s):  
Swati Kapoor ◽  
Pushpinder Singh Ranote ◽  
Savita Sharma
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Phenolic Content ◽  
Qualitative Evaluation ◽  
Total Phenolic ◽  
Syzygium Cumini ◽  
Whole Wheat Flour ◽  
Crude Fiber Content ◽  
Whole Wheat ◽  
Quality Aspects

Enriched chapattis prepared by supplementing whole wheat flour with Jamun (Syzygium cumini L.) pulp at 5, 10 and 15% were assessed for antioxidant activity and quality. Jamun pulp supplementation enhanced the bioactive composition of chapatti in terms of increased anthocyanins, total phenols and antioxidant activity. Total phenolic content and antioxidant activity increased 99.73% and 44.38%, respectively after incorporation of Jamun pulp (15%) to whole wheat flour Indian chapatti. Anthocyanins were not observed in control chapatti and in Jamunsupplemented chapatti the range was 1.41-2.64 mg/100g content for 5-15% supplementation level. Qualitative evaluation revealed non-sticky behavior of dough supplemented with Jamun at 5 and 10% level and slight stickiness at 15% level. Chapattis exhibited full puffing at all supplementation levels. Sensory scores were highest for 10% Jamun supplemented chapatti. Crude fiber content improved significantly (13.77% increase) in chapattis on supplementation of Jamun pulp. The study concluded that supplementation of wheat flour with Jamun pulp improved nutritional and antioxidant status of chapatti.

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