Nutritional value and thermal degradation of bioactive compounds in wild edible mushrooms

Introduction: Nutritional potential of wild edible mushrooms and loss of their nutraceutical properties during cooking have been little examined. Objective: To evaluate the nutritional content and effect of heat treatment on nutraceutical properties in the wild species Lactarius indigo (Schwein.) Fr. (blue mushroom), Ramaria flava (Schaeff.) Quél. (changle) and Hypomyces lactifluorum (Schwein.) Tul. & C. Tul. (lobster mushroom), collected in temperate pine and oak forests of the Sierra Norte de Puebla. Materials and methods: The mushrooms were collected in the company of “traditional mushroom collectors”. Proximal composition was quantified according to AOAC methods. The effect of heat treatment was evaluated at 50 and 92 °C at 10 to 60 min intervals. Total phenolic content was determined by the Folin-Ciocalteu method and antioxidant capacity by ABTS and FRAP assays. Results and discussion: R. flava and L. indigo had the highest percentages of protein (24.02 %) and crude fiber (14.64 %) on dry basis, respectively. R. flava had the highest phenolic content (4.40 mg gallic acid equivalents per gram dry basis) and the highest antioxidant capacity (23.65 µmol trolox equivalents per gram dry basis). Degradation kinetics of the compounds was first order; H. lactifluorum and R. flava had the highest loss of phenols and antioxidants, respectively. Conclusion: The mushrooms studied showed high nutritional value and retained more than 50 % of their antioxidant properties after thermal processing.

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Far Infrared Irradiation Enhances Nutraceutical Compounds and Antioxidant Properties in Angelica gigas Nakai Powder

Antioxidants ◽

10.3390/antiox7120189 ◽

2018 ◽

Vol 7 (12) ◽

pp. 189 ◽

Cited By ~ 8

Author(s):

Md Obyedul Kalam Azad ◽

Jing Pei Piao ◽

Cheol Ho Park ◽

Dong Ha Cho

Keyword(s):

Antioxidant Capacity ◽

Phenolic Content ◽

Antioxidant Properties ◽

Far Infrared ◽

Total Phenolic ◽

Infrared Irradiation ◽

Antioxidant Power ◽

Angelica Gigas ◽

Angelica Gigas Nakai ◽

Nutraceutical Compounds

The aim of this study was to investigate the effect of far infrared irradiation (FIR) on nutraceutical compounds, viz. total phenolic content, total flavonoids, and antioxidant capacity, of Angelica gigas Nakai (AGN). The FIR treatment was applied for 30 min with varied temperatures of 120, 140, 160, 180, 200, 220, and 240 °C. Results showed that FIR increased total phenolic and flavonoid content in AGN at 220 °C. The HPLC results revealed higher quantities of decursin (62.48 mg/g) and decursinol angelate (41.51 mg/g) at 220 °C compared to control (38.70 mg/g, 27.54 mg/g, respectively). The antioxidant capacity of AGN was also increased at 220 °C, as measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and the phosphomolybdenum (PPMD) method. A further increase of the FIR temperature caused a reduction of compound content. In addition, the results also showed a strong correlation between phenolic content and antioxidant properties of AGN powder. These findings will help to further improve the nutraceutical profile of AGN powder by optimizing the FIR conditions.

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Study of polyphenols, antioxidant capacity and minerals for the valorisation of ancient apple cultivars from Northeast Italy

European Food Research and Technology ◽

10.1007/s00217-020-03624-7 ◽

2020 ◽

Author(s):

Raffaella Preti ◽

Anna Maria Tarola

Keyword(s):

Antioxidant Capacity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Principal Component ◽

Mineral Elements ◽

Total Phenolic ◽

Apple Peel ◽

Commercial Cultivars ◽

Apple Cultivars ◽

Nutraceutical Properties

Abstract Nutritional properties and quality of apple fruits can be related to presence of secondary metabolite contents such as phytochemicals and mineral elements. In this paper, eight polyphenols, four major minerals (Na, K, Mg, Ca), total phenolic content and antioxidant capacity were determined in fourteen ancient apple cultivars grown in Friuli Venezia Giulia (Northeast Italy) to highlight their nutraceutical properties. Both apple peel and pulp were examined separately and results were compared to those of six widespread commercial cultivars using principal component analysis. Ancient apples had much higher content in healthful compounds with respect to commercial varieties, particularly in the peel. Ancient cultivars showed a superior antioxidant capacity in peel (3- to 9- fold) and in pulp (2- to 5-fold) compared to commercial cultivars, with a good correlation with total phenolic content (R = 0.83 in peel and 0.69 in pulp). The polyphenols that mostly characterized the ancient apples pulp were catechins and flavonols. Regarding macro elements, K and Mg content were higher in ancient cultivars, while Na and Ca showed no significant differences. In the perspective of a sustainable economic and social development of local agricultural realities, these results contribute to the valorisation of ancient local apple cultivars as invaluable reservoir of genetic biodiversity to be promoted as functional food or exploited in breeding novel apple hybrids with high nutraceutical properties and better resistance to parasites.

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LACTOBACILLUS PARACASEI HII01 MEDIATED FERMENTATION OF SYZYGIUM CUMINI L. FRUITS: ASSESSMENT OF CHANGES IN PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY

Asian Journal of Pharmaceutical and Clinical Research ◽

10.22159/ajpcr.2018.v11i6.25325 ◽

2018 ◽

Vol 11 (6) ◽

pp. 304 ◽

Cited By ~ 2

Author(s):

Sasithorn Sirilun ◽

Bhagavathi Sundaram Sivamaruthi ◽

Periyanaina Kesika ◽

Sartjin Peerajan ◽

Chaiyavat Chaiyasut

Keyword(s):

Lactic Acid ◽

Antioxidant Capacity ◽

Phenolic Content ◽

Colorimetric Method ◽

Antioxidant Properties ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Syzygium Cumini ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power

Objective: Syzygium cumini L. fruits are reported for several pharmacological applications and winemaking. The present study was conducted to develop and analyze the phytochemical content, and antioxidant properties of lactic acid bacteria mediated fermented S. cumini fruit juice (FSJ).Methods: The pH of FSJ was measured by pH meter, and total acidity was calculated by titration method. The Folin-Ciocalteu colorimetric method was employed to assess the total phenolic content (TPC), and antioxidant properties were determined by 2, 2′-azino-bis-3-ethylbenzthiazoline-6- sulphonic acid, ferric reducing antioxidant power, and ferrous ion-chelating assays.Results: The formula 1 and 2 displayed pH of 3.23, and 3.12, respectively, after 6 months of fermentation. The acidity of F1 and F2 was regularly increased from 0.23 to 0.55 and 0.29 to 0.53 mg lactic acid equivalent per ml sample, respectively. The TPC of FSJ was progressively increased. The F1 and F2 showed an increase in TPC from 0.94 to 1.61 and 1.05 to 1.95 mg Gallic acid equivalent per ml of sample, respectively. The Formula 1 and 2 exhibited antioxidant capacities of 1.90 and 2.06 mg Trolox equivalent antioxidant capacity per ml sample, 0.81 and 0.80 quercetin equivalent antioxidant capacity per ml sample, and 1.67 and 1.82 Vitamin-C equivalents antioxidant capacity per ml sample, respectively. Ferric reducing-antioxidant power of Formula 1 and 2, and Control 1 and 2 were 3.90, 4.29, 2.96, and 3.27 mg Fe2SO4 equivalents per ml of sample, respectively. Whereas, the chelating power of samples was not significantly changed at the end of fermentation.Conclusion: The high-quality FSJ was prepared with enhanced antioxidant capacity and phenolic compounds. The probiotic containing FSJ is an alternative functional food supplement to prevent, cure and manage several degenerative disorders. Further, clinical studies are essential to insight the functional quality of FSJ.

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Preservation of the Polyphenolic Content and Antioxidant Properties of Rubus Glaucus Benth

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.7.3.27 ◽

2019 ◽

Vol 7 (3) ◽

pp. 886-893

Author(s):

Johana Velásquez Castro ◽

Juan Pablo Arrubla Vélez ◽

Gloria Edith Guerrero Álvarez ◽

Nathalia Cardona Hurtado

Keyword(s):

Total Phenolic Content ◽

Phenolic Content ◽

Antioxidant Activities ◽

Low Cost ◽

Antioxidant Properties ◽

Aloe Vera ◽

Total Phenolic ◽

Balanced Diet ◽

The Andes ◽

Nutraceutical Properties

The Andes berry (Rubus glaucus Benth) has an ongoing production in Colombia and is considered a competitive market product with the potential for exportation and broad applications in agroindustry because of its high content of antioxidants, nutrients, and proteins, which are keys to a balanced diet. In this study, the effect of an Aloe vera gel coating on the preservation of the nutraceutical properties of the Andes berry was evaluated by measuring the antioxidant capacity and the total phenolic content of the fruit using the DPPH (2, 2-diphenyl-1-picrylhydrazyl) and Folin-Ciocalteu methods, respectively. The antioxidant activities in fruits without and with coating were 95.14 ± 3.28 mmol AAE 100 g-1 sample and 135.94 ± 1.09 mmol AAE 100 g-1 sample, respectively, after ten day of storage. The total phenolic content of the fruits with and without coating did not present significant differences, i.e., the phenol concentrations remained constant over time. Implementation of the gel coating is recommended as a low-cost and highly available option for the preservation of the Andes berry and its nutraceutical properties.

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Bazı Kurutulmuş Meyvelerin Antioksidan Özellikleri

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v2i3.128-131.78 ◽

2014 ◽

Vol 2 (3) ◽

pp. 128 ◽

Cited By ~ 1

Author(s):

Bilge Ertekin Filiz ◽

Atıf Can Seydim

Keyword(s):

Antioxidant Capacity ◽

Total Phenolic Content ◽

Dry Matter ◽

Phenolic Content ◽

Antioxidant Properties ◽

Total Phenolic ◽

Dried Fruits

In this study, total phenolic content and antioxidant capacity of various dried fruits were investigated. Total phenolic content of dried fruits (apple, quince, peach, orange, grapefruit, kiwi, banana, watermelon, cantaloupe, strawberries and tomatoes) were between 219-5386 mg GAE/kg in dry matter (dm). TEAC and ORAC values of the samples were between 7.01-126 µmol TE/g dm and 11.69-211 µmol TE/g dm, respectively. Dried fruits can be considered as an important source of antioxidant components in diet with the higher antioxidant properties.

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Effects of Extraction Techniques on Total Phenolic Content and Antioxidant Capacities of Two Oregano Leaves

Journal of Food Research ◽

10.5539/jfr.v4n1p112 ◽

2014 ◽

Vol 4 (1) ◽

pp. 112 ◽

Cited By ~ 2

Author(s):

Ahmad Karimi ◽

Byungjick Min ◽

Cindi Brownmiller ◽

Sun-Ok Lee

Keyword(s):

Medicinal Plants ◽

Antioxidant Capacity ◽

Phenolic Content ◽

Antioxidant Properties ◽

Strong Relationship ◽

Total Phenolic ◽

Distilled Water ◽

Extraction Techniques ◽

Phenolic Contents ◽

Solvent Type

The effects of dried oregano leaves (Mediterranean and Mexican oregano) extracted using different extraction techniques, solvent types, and six different ratios of each solvent to distilled water on total phenolic (TP) content and antioxidant properties were examined. The Folin-Ciocalteu and 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) assays were performed to assess the antioxidant capacity. The different species of oregano had a significant effect on TP content (107.6 vs. 34.5 mg GAEg-1 in Mexican vs. Mediterranean oregano, respectively) (P<0.05). Comparing extraction techniques, the vortex procedure significantly increased the measured TP content compared to sonication or shaking (P<0.05); however, its effectiveness was sample species and solvent type dependent. Solvent type also had a significant impact on TP content of extracts in decreasing order of acetone, methanol, ethanol, and water (P<0.05). The solvent:water ratio on TP content of each extract was significant (P<0.05); higher TP content was measured for 40:60 and 60:40 acetone:water ratios for Mediterranean and 60:40 and 80:20 acetone:water ratios for Mexican oregano. The antioxidant capacity had a strong relationship with total phenolic contents. The current findings indicated that the species, extraction techniques, solvent type and the ratio of solvent:water had a significance influence on the TP content of two different species of dried oregano leaf, which may be a possible reason behind most variability reported on TP compounds of herbal and medicinal plants.

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Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace

Foods ◽

10.3390/foods9040405 ◽

2020 ◽

Vol 9 (4) ◽

pp. 405

Author(s):

Elena Diez-Sánchez ◽

Antonio Martínez ◽

Dolores Rodrigo ◽

Amparo Quiles ◽

Isabel Hernando

Keyword(s):

Hydrostatic Pressure ◽

Antioxidant Capacity ◽

High Hydrostatic Pressure ◽

Nutritional Value ◽

Phenolic Content ◽

Processing Parameters ◽

High Pressure Processing ◽

Total Phenolic ◽

High Hydrostatic Pressure Processing ◽

Treatment Conditions

High hydrostatic pressure is a non-thermal treatment of great interest because of its importance for producing food with additional or enhanced benefits above their nutritional value. In the present study, the effect of high hydrostatic pressure processing parameters (200–500 MPa; 1–10 min) is investigated through response surface methodology (RSM) to optimize the treatment conditions, maximizing the phenol content and antioxidant capacity while minimizing microbiological survival, in milkshakes prepared with chokeberry pomace (2.5–10%). The measurement of fluorescence intensity of the samples was used as an indicator of total phenolic content and antioxidant capacity. The results showed that the intensity of the treatments had different effects on the milkshakes. The RSM described that the greatest retention of phenolic compounds and antioxidant capacity with minimum microbiological survival were found at 500 MPa for 10 min and 10% (w/v) chokeberry pomace. Therefore, this study offers the opportunity to develop microbiologically safe novel dairy products of high nutritional quality.

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Antimicrobial and antioxidant properties of some commercial honeys available on the Polish market

Czech Journal of Food Sciences ◽

10.17221/350/2016-cjfs ◽

2017 ◽

Vol 35 (No. 5) ◽

pp. 401-406

Author(s):

Makarewicz Małgorzata ◽

Kowalski Stanisław ◽

Lukasiewicz Marcin ◽

Małysa-Paśko Magdalena

Keyword(s):

Antioxidant Capacity ◽

Physicochemical Parameters ◽

Phenolic Content ◽

Antioxidant Properties ◽

Invertase Activity ◽

Total Phenolic ◽

Microbial Properties ◽

E Coli ◽

Thyme Honey

Six commercial natural honeys available on the Polish market were characterised with respect to their geographical and floral origins, physicochemical parameters and microbial properties. The study focused on a determination of the activity of the main enzymes, antioxidant capacity and identification of antimicrobial effects. Fructose was the predominant sugar in all tested honeys. The largest amount of hydroxymethylfurfural (HMF) was found in eucalyptus honey. It was found that thyme honey was characterised by the highest values of diastase number, invertase activity, antioxidant capacity and total phenolic content. A very week correlation between the antioxidant properties of tested honeys and their antimicrobial action against tested bacteria was observed. M. luteus and P. putida were resistant to most honey samples. All tested honeys showed antibacterial activity against E. coli and P. myxofaciens. B. subtilis was resistant only to eucalyptus honey.

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Drying characteristics and degradation kinetics in some parameters of goji berry (Lycium Barbarum L.) fruit during hot air drying

Italian Journal of Food Science ◽

10.15586/ijfs.v33i1.1949 ◽

2021 ◽

Vol 33 (1) ◽

pp. 16-28

Author(s):

Heysem Suat Batu ◽

Çetin Kadakal

Keyword(s):

Thermal Degradation ◽

Antioxidant Capacity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Degradation Kinetics ◽

Water Soluble ◽

Thermal Degradation Kinetics ◽

Total Phenolic ◽

Order Kinetic ◽

Lycium Barbarum

Drying kinetics, color properties, water-soluble vitamins, antioxidant capacity, total phenolic content, and thermal degradation kinetics of bioactive compounds in goji berries were investigated. Drying experiments were conducted at 50°C, 60°C, and 70°C. Page model was determined as the best model to predict experimental moisture ratio for all temperatures. Increment in drying temperature increased effective moisture diffusivity and drying rate values. Vitamins C and B6, antioxidant activity and total phenolic content were significantly reduced by drying. Thermal degradation of vitamins C and B6, antioxidant capacity and total phenolic content were found to fit the first order kinetic model.

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CHANGES IN THE TOTAL POLYPHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF FERMENTED MORINDA CITRIFOLIA L.

Asian Journal of Pharmaceutical and Clinical Research ◽

10.22159/ajpcr.2018.v11i6.25072 ◽

2018 ◽

Vol 11 (6) ◽

pp. 228

Author(s):

Chaiyavat Chaiyasut ◽

Bhagavathi Sundaram Sivamaruthi ◽

Periyanaina Kesika ◽

Sasithorn Sirilun ◽

Khontaros Chaiyasut ◽

...

Keyword(s):

Carbon Source ◽

Antioxidant Capacity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Radical Scavenging Activity ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Cane Sugar ◽

Morinda Citrifolia ◽

Total Phenolic

Objective: The fermented plant beverages (FPBs) are considered as functional food. A detailed scientific investigation is required to develop functionally potential FPBs. The present study aimed to investigate the changes in total phenolic content and antioxidant properties of Lactobacillus paracasei HII01-mediated fermented Morinda citrifolia L. (noni) juice.Methods: The fermentation media consist of 3:10:1 ratio of noni, water, and carbon source (either cane sugar or honey) along with 10% of inoculum (L. paracasei). The control samples were prepared without inoculum or substrate. The variations in pH, acidity, total phenolic content, and the antioxidant capacity of the samples were kinetically measured by standard methods.Results: The pH and total acidity of the samples were progressively reduced and improved when the duration of fermentation was prolonged, respectively. After 15 days of fermentation, F1 (1.198 mg GAE/ml sample) and F3 (1.265 mg GAE/ml sample) exhibited high total phenolic compound compared to other samples. Likewise, sample F3 displayed maximum antioxidant capacity. The samples with cane sugar exhibited high phenolic content, free radical scavenging activity, and chelating power than samples with honey.Conclusion: About 15 days of fermentation in sufficient to obtain the high quality (rich in phenolic compounds and antioxidant capacity) fermented M. citrifolia juice using L. paracasei, and cane sugar as starter, and carbon source, respectively

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