scholarly journals The Chemical Fermentation Process Properties, Bioactive Compounds, and Health Benefits of Fruit Vinegars in Pilot-Scale in Thailand

2021 ◽  
Vol 18 (4) ◽  
Author(s):  
Wilawan BOONSUPA
Keyword(s):  
Acetic Acid ◽  
Bioactive Compounds ◽  
Fermentation Process ◽  
Raw Materials ◽  
Health Benefits ◽  
Liquid Product ◽  
Chemical Properties ◽  
Bioactive Compound ◽  
Pilot Scale ◽  
Total Phenolic

Vinegar is a liquid product produced from alcoholic and acetous fermentation. Vinegar contains acetic acid and bioactive compounds, which are brewed by liquid-state and solid-state fermentation techniques. This study reviews chemical fermentation process properties, bioactive compounds, and health benefits of fruit vinegars in Thailand. Chemical properties are the alcohol percentage and acetic acid percentage of vinegar. Bioactive compounds include antioxidant activity and total phenolic content, which have the role of antioxidative activity, blood pressure and glucose control, and anti-tumor. However, further studies are needed to find the new fruit raw materials to produce fruit vinegar which have more bioactive compound and more good taste.

scholarly journals Effect of lactic fermentation, microwave, and ultrasonic extraction on the bioactive compounds from Anoectochilus formosanus Hayata

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 287-293
Author(s):  
M.D. Lieu ◽  
T.K.T. Dang
Keyword(s):  
Bioactive Compounds ◽  
Fermentation Process ◽  
Bioactive Compound ◽  
Perennial Herb ◽  
Total Phenolic ◽  
Individual Treatment ◽  
Fermentation Time ◽  
Lactic Fermentation ◽  
Significant Difference ◽  
Anoectochilus Formosanus

Anoectochilus formosanus (family Orchidaceae) is a perennial herb that contains many bioactive valuable. In this study, the extract efficiency of bioactive compounds from Anoectochilus formosanus Hayata by microwave-assisted extraction (MAE), ultrasonicassisted extraction (UAE) treatments, and lactic fermentation in individual and combined impacts were evaluated through the total phenolic content, total polysaccharide content, and antioxidant activity. The results showed that MAE and UAE treatments and lactic fermentation enhanced the effective extraction of bioactive compounds compared to the control samples. The bioactive compound contents from A. formosanus fluid trend differences in individual treatment factors. However, there was no significant difference between these treatment factors in which the fermentation process requires more time to reach the expected extraction efficiency. The ultrasonic pretreatment combined lactic fermentation process would bring many benefits; first, no need for more the MAE treatment; second, reduce fermentation time; third, bring a probiotic source as well as valuable metabolic products from the lactic fermentation process.

Anthocyanins: Chemical Properties and Health Benefits: A Review

2021 ◽  
Vol 17 ◽  
Author(s):  
Siraj Salman Mohammad ◽  
Renata Oliveira Santos ◽  
Maria Ivone Barbosa ◽  
José Lucena Barbosa Junior
Keyword(s):  
Raw Materials ◽  
Health Benefits ◽  
Chemical Properties ◽  
Extraction Methods ◽  
The Body ◽  
Raw Material ◽  
Extraction Properties ◽  
Therapeutic Properties ◽  
Food Processes ◽  
Shed Light

: Anthocyanins are widely spread in different kinds of food, especially fruits and floral tissues, there is an extensive range of anthocyanin compounds reach more than 600 exist in nature. Anthocyanins can be used as antioxidants and raw material for several applications in food and pharmaceutical industry. Consequently, a plenty of studies about anthocyanins sources and extraction methods were reported. Furthermore, many studies about their stability, bioactive and therapeutic properties have been done. According to the body of work, we firstly worked to shed light on anthocyanin properties including chemical, antioxidant and extraction properties. Secondly, we reported the applications and health benefits of anthocyanin including the applications in food processes and anthocyanin characteristics as therapeutic and prophylactic compounds. We reviewed anticancer, anti-diabetic, anti-fatness, oxidative Stress and lipid decreasing and vasoprotective effects of anthocyanins. In conclusion, because the importance of phytochemicals and bioactive compounds the research is still continuing to find new anthocyanins from natural sources and invest them as raw materials in the pharmaceutical and nutrition applications.

Improvement of bioactive compounds content in granadilla (Passiflora ligularis) seeds after solid-state fermentation

2020 ◽  
pp. 108201322094400
Author(s):  
Tacila RJ Santos ◽  
Paula RB Feitosa ◽  
Nayjara C Gualberto ◽  
Narendra Narain ◽  
Luciana CLA Santana
Keyword(s):  
Solid State ◽  
Gallic Acid ◽  
Bioactive Compounds ◽  
Solid State Fermentation ◽  
Bioactive Compound ◽  
Total Phenolic ◽  
Seed Flour ◽  
Pharmaceutical Industries ◽  
Acetone Extracts ◽  
Gallic Acid Equivalent

Fermentation improves the bioactivity of fruit by-products; therefore, this study aimed to increase the bioactive compound content in granadilla ( Passiflora ligularis) seed flour (with 50% and 70% initial moisture) through solid-state fermentation using the fungus Aspergillus niger. The extracts were obtained with distilled water, 40% acetone, 80% acetone, 40% ethanol, or 80% ethanol. The highest total phenolic (4713.3 of gallic acid equivalent/100 g of granadilla seed flour in dry basis) and total flavonoid (1910.4 mg of quercetin/100 g of granadilla seed flour in dry basis) contents were obtained with granadilla flour at 50% initial moisture fermented for 48 h with 80% acetone extractor solvent. The highest antioxidant activity was obtained with 80% acetone from flour fermented for 168 h. The chromatographic analysis showed 10 compounds identified in the 80% acetone extracts of fermented flour; gallic acid and epigallocatechin were the major compounds. Gallic acid, catechin, 6,2′-di-hydroxyflavone, ethyl gallate and coumarin had higher concentrations in extracts of fermented flours when compared with unfermented ones. Only fermented flours showed the presence of protocatechuic acid compound. The solid-state fermentation was efficient to obtain extracts of granadilla seed flour enrichment of antioxidant bioactive compounds with potential of application in food, cosmetic and pharmaceutical industries.

Effects of thermal pasteurization on jambolan tropical juice bioactive compounds

2019 ◽  
Vol 121 (11) ◽  
pp. 2821-2834
Author(s):  
Gilciane Américo Albuquerque ◽  
Ana Vânia Carvalho ◽  
Lênio José Guerreiro de Faria ◽  
Renan Campos Chisté ◽  
Luiza Helena da Silva Martins ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Statistical Significance ◽  
Bioactive Compound ◽  
Enzymatic Browning ◽  
Total Phenolic ◽  
Optimal Point ◽  
Total Anthocyanin ◽  
Content Type ◽  
Activity Of Enzymes

Purpose Jambolan has be used as a diabetes-treatment aid, and it has become quite popular; studies have been carried out over the years on this fruit because it presents high activity against superoxide anion and hydroxyl radicals due to the bioactive compounds that may play an important role against oxidative stress. No studies have been reported on the effects of pasteurization on the bioactive compounds of jambolan tropical juice. The paper aims to discuss these issues. Design/methodology/approach For evaluation of the effects of pasteurization on jambolan juice bioactive compounds, a complete compound and rotational experimental design was carried out by varying temperature (80–90°C) and time (45–75 s). The bioactive compounds (total phenolic, total anthocyanin and antioxidant activity) and the enzymatic activity of enzymes (enzymatic browning) were assessed. Findings The study of bioactive compounds in the pasteurized juice of jambolan, showed that the total phenolics (TP) and ABTS antioxidant activity presented statistical significance (p<0.05). The action of enzymes causing enzymatic browning was only observed in the standard sample. The optimization of the pasteurization process with the maximum bioactive compound retention was 91.65°C for 69.45 s. The optimal point found is in agreement with studies on thermal treatment that recommend using short times at high temperatures for better retention of food constituents. Originality/value The incidence of chronic diseases in humans has increased significantly over the years, some bioactive phytochemicals present in fruits may help against these diseases, so the production of tropical jambolana juices can help to nourish and regulate the consumer health. Therefore, studying the maintenance of bioactive compounds present in this product could be an alternative for the production of healthier foods.

Bioactive compounds by UPLC-PDA in different cocoa clones (Theobroma cacao L.) developed in the Southern region of Bahia, Brazil

2017 ◽  
Vol 119 (9) ◽  
pp. 2117-2127 ◽  
Author(s):  
Leonardo Fonseca Maciel ◽  
Ana Lúcia de Souza Madureira Felício ◽  
Elisa Yoko Hirooka
Keyword(s):  
Bioactive Compounds ◽  
Phenolic Content ◽  
Principal Component ◽  
Bioactive Compound ◽  
Ultra Performance Liquid Chromatography ◽  
Southern Region ◽  
Cocoa Bean ◽  
Total Phenolic ◽  
Array Detector ◽  
Content Type

Purpose Many factors can influence the bioactive compounds in cocoa beans. The purpose of this paper is to characterize the bioactive compound profile of 12 cocoa bean clones produced in Bahia’s Southern region. Design/methodology/approach Total phenolic content, total flavonoids and total anthocyanins were determined using spectrophotometric methods. Caffeic acid, caffeine, theobromine, catechin and epicatechin contents were determined using Ultra Performance Liquid Chromatography with a Photodiode Array Detector. Principal component analysis (PCA) was carried out using to determine the variability of the results found in relation to the clones studied. Findings The authors observed variations in the bioactive compound content between the analyzed cocoa clones. The SRN clone showed the highest levels of phenolic content, flavonoids, caffeine, catechin, and epicatechin. PCA showed that all the clones had unique characteristics related to the composition of their bioactive compounds content, classifying each clone in a well-defined manner. Originality/value This work is an important contribution for the characterization of new cocoa bean clones in relation to their content of bioactive compounds. The information reported in this paper can be decisive in the choice of the variety of cocoa in the production of chocolate with high bioactive compounds content and claim of functional property.

scholarly journals Bioactive Compounds of Seaweed Sargassum plagyophyllum and Eucheuma cottonii as Lightening Raw Materials

2017 ◽  
Vol 20 (3) ◽  
pp. 632 ◽  
Author(s):  
Maretty Twentyna Dolorosa ◽  
N. Nurjanah ◽  
Sri Purwaningsih ◽  
Effionora Anwar ◽  
Taufik Hidayat
Keyword(s):  
Heavy Metal ◽  
Vitamin C ◽  
Moisture Content ◽  
Bioactive Compounds ◽  
Raw Materials ◽  
Brown Seaweed ◽  
Chemical Characterization ◽  
Bioactive Compound ◽  
Plate Count ◽  
Phytochemical Compounds

Seaweed is main commodity with abundant amount of Indonesian waters. Seaweed contains naturally bioactive compounds that acts as antioxidant and tyrosinase inhibitor which inhibit melanin formation and the latest approach used to skin lightening. The aim of this research were to determine chemical characterization such as heavy metal, secondary metabolite (phytochemical compounds), moisture, vitamin C and E, antioxidant activity and total plate count (TPC) on dry simplisia and slurry of S. plagyophyllum and E. cottonii. Total microbe of S. plagyophyllum amounted 2,3×102 colony⁄g with moisture content 16,71% and E. cottonii amounted 2,2×103 colony⁄g with moisture content 19,79%. Brown seaweed, S. plagyophyllum, did not contain dangerous heavy metal. Vitamin C value in both spesies of seaweed were 212,95 mg/kg for<br />S. plagyophyllum and 15,95 mg/kg for E. cottonii. Vitamin E of S. plagyophyllum amounted 363,86 mg/kg and 0,23 mg/kg for E. cottonii. IC50  value of S. plagyophyllum was 109 ppm and 130,62 ppm for E. cottonii. S. plagyophyllum slurry contain bioactive compound such as alkaloids, steroids, flavonoids, saponins and tannins. E. cottonii slurry contain bioactive compound alkaloids and terpenoids.<br /><br />

scholarly journals From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2827
Author(s):  
Februadi Bastian ◽  
Olly Sanny Hutabarat ◽  
Andi Dirpan ◽  
Firzan Nainu ◽  
Harapan Harapan ◽  
...  
Keyword(s):  
Amino Acids ◽  
Bioactive Compounds ◽  
Fermentation Process ◽  
Raw Materials ◽  
Chemical Components ◽  
Protein Amino Acid ◽  
Dry Process ◽  
Coffee Beans ◽  
Wet Processing ◽  
Aroma Precursors

Coffee is consumed not just for its flavor, but also for its health advantages. The quality of coffee beverages is affected by a number of elements and a series of processes, including: the environment, cultivation, post-harvest, fermentation, storage, roasting, and brewing to produce a cup of coffee. The chemical components of coffee beans alter throughout this procedure. The purpose of this article is to present information about changes in chemical components and bioactive compounds in coffee during preharvest and postharvest. The selection of the appropriate cherry maturity level is the first step in the coffee manufacturing process. The coffee cherry has specific flavor-precursor components and other chemical components that become raw materials in the fermentation process. During the fermentation process, there are not many changes in the phenolic or other bioactive components of coffee. Metabolites fermented by microbes diffuse into the seeds, which improves their quality. A germination process occurs during wet processing, which increases the quantity of amino acids, while the dry process induces an increase in non-protein amino acid γ-aminobutyric acid (GABA). In the roasting process, there is a change in the aroma precursors from the phenolic compounds, especially chlorogenic acid, amino acids, and sugars found in coffee beans, to produce a distinctive coffee taste.

scholarly journals Impact of refrigerated storage on the bioactive compounds and antioxidant capacity of two Algerian carrot varieties (Daucus carota L.)

2020 ◽  
Vol 13 (1) ◽  
pp. 5-31
Author(s):  
L. Arkoub-Djermoune ◽  
H. Louaileche ◽  
F. Benmeziane ◽  
K. Madani ◽  
L. Boulekbache-Makhlouf
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Daucus Carota ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Bioactive Compound ◽  
Total Phenolic ◽  
Daucus Carota L

Abstract Carrot (Daucus carota L.) is one of the main root vegetables rich in bioactive compounds with appreciable health-promoting properties, largely consumed in Algeria. In the current study, the storage effect (at 4 °C throughout 12 days) on bioactive compound stability and the antioxidant activity of two Algerian orange carrot varieties (Supermuscade and Touchon) were investigated. Total phenolic content of samples was determined by the Folin–Ciocâlteu method. Antioxidant capacity was determined spectrophotometrically, based on the evaluation of Free Radical Scavenging Activity (FRSA) using DPPH radical and Ferric Reducing Power (FRP). The results showed that the Touchon variety is richer in phenolics, flavonoids, and carotenoids and presents higher antioxidant activity in comparison with the Supermuscade variety. At the end of storage, the bioactive compound content and antiradical activity increased significantly (p < 0.05). Also, an extremely significant correlation (p < 0.001) was observed between the antioxidant contents and the antioxidant capacities of aqueous carrot extracts.

scholarly journals Determination of Phenolic Composition and Antioxidant Activity in Flowers and Stems of Rumex Tunetanus Using RP-UHPLC-ESI-QTOF-MS

2018 ◽  
Author(s):  
Jouda Abidi ◽  
Sonda Ammar ◽  
Mohamed Bouaziz
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Folk Medicine ◽  
Antioxidant Properties ◽  
Bioactive Compound ◽  
Selective Extraction ◽  
Total Phenolic ◽  
Negative Ionization Mode ◽  
Negative Ionization

The present study was designed to investigate the bioactive compound in Rumextunetanus extracts (polygonaceae), a plant growing in Gar&acirc;aSejnane region (NW-Tunisia). Hydro-methanol extracts of flowers and stems of Rumextunetanus were analyzed by RP-UHPLC-ESI-QTOF-MS in the negative mode to identify the maximum of bioactive compounds. Applied the aforementioned method, a total of 60 bioactive compounds were characterized for the first time in Rumextunetanus between them, 18 photochemical were firstly identified in the Polygonaceae family in negative ionization mode. Quantification of the identified compounds revealed that quercetin-3-O-glucuronide and (-)-epicatechingallate were the most abundant phenolic compounds in flowers and stems, respectively. Moreover, positive correlations were found between the antioxidant activity measured by DPPH and FRAP assays with the total phenolic compounds (r = 0.98; r = 0.99, respectively) and the abundance of some phenolic subfamilies such as hydroxycinnamic acids, hydroxybenzoic acids, flavonols and flavones with r &gt; 0.86. The compounds displaying significant (P &lt; 0.01) and good correlations with the antioxidant activity (r &gt; 0.93) were hydroxybenzoic acid, rutin, quercetin-3-O-glucuronide, quercetin-3-O-glucoside, quercetin and luteolin-7-O-rutinoside. In addition, the flowers and stems of Rumex tunetanus showed different bioactive compound profiles and significant antioxidant properties of extracts. These results highlight the potential of the RP-UHPLC-ESI-QTOF-MS and MS/MS system to identify untargeted metabolic profiling of Rumex tunetanus. Overall, these results contribute to the clear explanation of the past and current usage of genus Rumex in folk medicine. Future investigations are necessary to develop purified antioxidant extracts, with the application of more selective extraction techniques.

scholarly journals Antioxidant, Anti-Inflammatory, and Antidiabetic Activities of Leaves and Stems of Uapaca bojeri Bail. (EUPHORBIACEAE), an Endemic Plant of Madagascar

2020 ◽  
Vol 13 (4) ◽  
pp. 71 ◽  
Author(s):  
Zoarilala Rinah Razafindrakoto ◽  
Dario Donno ◽  
Nantenaina Tombozara ◽  
Harilala Andriamaniraka ◽  
Charles Andrianjara ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Blood Glucose ◽  
Methanol Extract ◽  
Bioactive Compound ◽  
Total Phenolic ◽  
Methanol Extracts ◽  
Paw Oedema ◽  
Anti Inflammatory ◽  
Dose Dependent ◽  
Uapaca Bojeri

Uapaca bojeri is an endemic Malagasy plant used by the local population. This work aimed to evaluate antioxidant, anti-inflammatory, and antidiabetic activities of the methanol extracts of U. bojeri leaves and stems and to report their total phenolic content and the bioactive compound content by HPLC methods. Antioxidant capacity was determined by DPPH and ferric reducing antioxidant power (FRAP) assays. An in vivo carrageenan-induced paw oedema and acetic acid-induced writhing test in mice were used for anti-inflammatory activity evaluation. An oral glucose tolerance test was performed in mice to evaluate antidiabetic activity. The total bioactive compound content of leaves was higher than that of stems. Stem methanol extract inhibited the free radical DPPH more than the leaf methanol extract. Leaf methanol extract inhibited, in a dose-dependent manner, the carrageenan-induced paw oedema more than the stem extract, but their inhibition of the pain symptoms caused an acetic acid-induced decrease similar to the number of writhes in the dose-dependent case. The leaf and stem methanol extracts significantly reduced blood glucose levels after 30 min of glucose loading in mice compared to the control group blood glucose reduction. The presence of several bioactive compounds in U. bojeri contributed to the different biological activities, but isolation and identification of these bioactive molecules are necessary to confirm these pharmacological properties.

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