Physico-chemical Analysis, Total Polyphenolic Content and Antioxidant Capacity of Yellow Dye Extracted from Curcuma longa

Turmeric (Curcuma longa) is a well known condiment of the Asian cuisine and also used as ayurvedic medicine in the content, since ancient times due to its potential therapeutic properties. Main colouring constituent of Curcuma longa is curcumin and curcuminoids. In the present work natural yellow dye was extracted from rhizome of turmeric using an effective low cost method of solvent extraction. The developed natural yellow dye was assessed for physico-chemical analysis, toxicity, polyphenolic content and antioxidant activity. Physico-chemical assay showed good nutritional profile of the extracted natural yellow dye and quite safe at dose level 3.5g/Kg body wt. Significant phenolic content was found to be 63.32 mg GAE/100g, and also showed potent antioxidant capacity (% inhibition) ranging from 5.1-20.4 at 1-5 mg/mL concentration. Animal trials showed no mortality in the mice.

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Physico-chemical analysis, antioxidant capacity and vitamins of six ecotypes of chilean quinoa (Chenopodium quinoa Willd)

Procedia Food Science ◽

10.1016/j.profoo.2011.09.213 ◽

2011 ◽

Vol 1 ◽

pp. 1439-1446 ◽

Cited By ~ 25

Author(s):

Margarita Miranda ◽

Antonio Vega-Gálvez ◽

Elsa Uribe ◽

Jessica López ◽

Enrique Martínez ◽

...

Keyword(s):

Chemical Analysis ◽

Antioxidant Capacity ◽

Chenopodium Quinoa ◽

Physico Chemical

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A novel procedure to measure the antioxidant capacity of Yerba maté extracts

Food Science and Technology ◽

10.1590/s0101-20612012005000022 ◽

2012 ◽

Vol 32 (1) ◽

pp. 126-133 ◽

Cited By ~ 16

Author(s):

Vanessa Graciela Hartwig ◽

Luis Alberto Brumovsky ◽

Raquel María Fretes ◽

Lucila Sánchez Boado

Keyword(s):

Antioxidant Capacity ◽

Dry Matter ◽

Absolute Methanol ◽

Yerba Mate ◽

Dpph Assay ◽

Dicaffeoylquinic Acid ◽

Polyphenolic Content ◽

Pure Compounds ◽

Total Polyphenolic Content

Yerba maté extracts have in vitro antioxidant capacity attributed to the presence of polyphenolic compounds, mainly chlorogenic acids and dicaffeoylquinic acid derivatives. DPPH is one of the most used assays to measure the antioxidant capacity of pure compounds and plant extracts. It is difficult to compare the results between studies because this assay is applied in too many different conditions by the different research groups. Thus, in order to assess the antioxidant capacity of yerba maté extracts, the following procedure is proposed: 100 µL of an aqueous dilution of the extracts is mixed in duplicate with 3.0 mL of a DPPH 'work solution in absolute methanol (100 µM.L-1), with an incubation time of 120 minutes in darkness at 37 ± 1 °C, and then absorbance is read at 517 nm against absolute methanol. The results should be expressed as ascorbic acid equivalents or Trolox equivalents in mass percentage (g% dm, dry matter) in order to facilitate comparisons. The AOC of the ethanolic extracts ranged between 12.8 and 23.1 g TE % dm and from 9.1 to 16.4 g AAE % dm. The AOC determined by the DPPH assay proposed in the present study can be related to the total polyphenolic content determined by the Folin-Ciocalteu assay.

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The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders

ChemEngineering ◽

10.3390/chemengineering4010012 ◽

2020 ◽

Vol 4 (1) ◽

pp. 12 ◽

Cited By ~ 1

Author(s):

Anna Michalska-Ciechanowska ◽

Joanna Majerska ◽

Jessica Brzezowska ◽

Aneta Wojdyło ◽

Adam Figiel

Keyword(s):

Moisture Content ◽

Antioxidant Capacity ◽

Spray Drying ◽

Chemical Properties ◽

Raw Material ◽

Cranberry Juice ◽

Physico Chemical ◽

Freeze Dried ◽

Health Promoting ◽

Total Polyphenolic Content

Cranberry juice has a high content of polyphenols, which makes it a valuable raw material with health-promoting properties. On the other hand, the bitter and astringent taste of cranberry limits its consumption in fresh form (fruit, juice). For this reason, new formulations of cranberry products based on natural additives are sought, e.g., in the form of carriers, which not only allow the drying of liquids to form powders, but which can also affect the retention of bioactive compounds. This study aimed at the evaluation of the influence of different carriers and concentrations applied to cranberry juice and their influence on the physico-chemical properties of the powders obtained. Freeze-dried powders had approximately eight times higher moisture content than products gained after the spray-drying process. The bulk density of freeze-dried product was approximately 11% higher when compared to spray-drying. Freeze-drying and spray-drying had a similar influence on the total polyphenolic compound content and antioxidant capacity. When the concentration of carriers was concerned, it was indicated that a higher content of carrier resulted in a lower moisture content, water activity, CIE L*a*b* coordinates, total polyphenolic content, and antioxidant capacity of the powders obtained, pointing to a strong influence of the juice composition on the final properties of the powders.

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Antioxidant capacity and total polyphenolic content in quince (Cydonia oblonga Mill.) fruit

International Journal of Horticultural Science ◽

10.31421/ijhs/19/3-4./1099 ◽

2013 ◽

Vol 19 (3-4) ◽

Author(s):

N. Papp ◽

T. Szabó ◽

Z. Szabó ◽

J. Nyéki ◽

A. Hegedűs

Keyword(s):

Antioxidant Capacity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Total Phenolic ◽

Cydonia Oblonga ◽

Antioxidant Power ◽

Commercial Cultivars ◽

Polyphenolic Content ◽

Ferric Reducing Antioxidant Power ◽

Total Polyphenolic Content

Fruits of twelve quince (Cydonia oblonga Mill.) commercial cultivars and selections were compared in the ferric reducing antioxidant power (FRAP) and total phenolic content (TPC) of intact and peeled fruits. The antioxidant capacity and total phenolic content ranged between 5.99 and 63.10 mmol AA/100 g FW, and 3.92 and 12.83 g GA/100 g FW, respectively. These ranges cover an almost 8-times variation among the tested genotypes in case of antioxidant capacity and also declares two-times variation for total polyphenolic content. Cultivars ‘Aromate’ and ‘Bereczki’ possessed the lowest antioxidant capacity and ‘Román portugál’ and ‘Bereczki’ had the lowest polyphenolic contents. In contrast, cultivars ‘Champion’ and ‘Konstantinápolyi’ possessed the highest antioxidant capacity and ‘Mezôtúri’ and ‘De Husi’ had the highest polyphenolic contents. The Pearson’s coeffi cient was relatively moderate but signifi cant (r=0.51) indicating a weak interdependence between FRAP and TPC values of quince fruits. Our results led us to the conclusion that quince might be considered as a valuable source of antioxidants and polyphenolics.

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IN VITRO ANTIOXIDANT CAPACITY, PHENOLIC, ASCORBIC ACID AND LYCOPENE CONTENT OF GUAVA (Psidium guajava L.) JUICES AND NECTARS

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v27i2.16529 ◽

2009 ◽

Vol 27 (2) ◽

Cited By ~ 1

Author(s):

CARLOS ALEXANDRE KOGUISHI DE BRITO ◽

PRISCILA BECKER SIQUEIRA ◽

JANE CRISTINA DE SOUZA ◽

HELENA MARIA ANDRÉ BOLINI

Keyword(s):

Ascorbic Acid ◽

Antioxidant Capacity ◽

Ascorbic Acid Content ◽

Psidium Guajava ◽

Polyphenolic Compounds ◽

Polyphenolic Content ◽

Total Polyphenolic Content ◽

Lycopene Content ◽

Free Radicals Scavenging

capacity in vitro of three different brands of guava nectars and juices, through free radicals scavenging methods, 1,1-diphenyl-2-picrylhydrazine (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid (ABTS.+), and its correlation with the total polyphenolic content, total lycopene and ascorbic acid. Brands revealed statistical differences (p£ 0.05) in antioxidant capacity, ranging from 1.9 to 7.7 molTE/mL. Antioxidant capacity presented positive correlation for ascorbic acid content and polyphenolic compounds, being relatively low for the lycopene. Different process can influence the content of these compounds as well as interfere in their antioxidant capacity. The control of the production process is important to add value to guava products and fulfill the new tendency of the market.

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THE TOTAL POLYPHENOLIC CONTENT AND ANTIOXIDANT PROPERTIES OF VARIOUS HONEY AND SUGARS

Asian Journal of Pharmaceutical and Clinical Research ◽

10.22159/ajpcr.2018.v11i5.24696 ◽

2018 ◽

Vol 11 (5) ◽

pp. 467

Author(s):

Chaiyavat Chaiyasut ◽

Periyanaina Kesika ◽

Sartjin Peerajan ◽

Bhagavathi Sundaram Sivamaruthi

Keyword(s):

Antioxidant Capacity ◽

Gallic Acid ◽

Phenolic Content ◽

Antioxidant Properties ◽

Trolox Equivalent Antioxidant Capacity ◽

Polyphenol Content ◽

Polyphenolic Content ◽

Total Polyphenolic Content ◽

Gallic Acid Equivalent

Objective: Honey and sugars are rich in polyphenols and known for several health benefits. The quality of the honey varied on the floral source and geographical region. The sugar quality depends on the processing and source. The study aimed to evaluate the total polyphenolic content and antioxidant properties of selected Thai honey and sugar samples.Methods: Total polyphenol content and antioxidant properties were determined by the colorimetric method, and 2, 2′-azino-bis-3-ethylbenzthiazoline- 6-sulfonic acid, ferric reducing antioxidant potential (FRAP), and ferrous ion-chelating assays, respectively.Results: The honey from Eupatorium odoratum Linn (HEO) (0.75 mg gallic acid equivalent/ml of sample), and meal cane sugar (MCS) (4.13 mg gallic acid equivalent/g of sample) exhibited higher polyphenol content among the honey, and sugar samples, respectively. The refined sugar (RS) showed least phenolic content (0.02 mg gallic acid equivalent/g of sample) when compared to all tested sugars and honey samples. HEO exhibited high Trolox equivalent antioxidant capacity (TEAC; 235.93 mg TEAC per ml sample) among the honey samples. Among the sugars, MCS showed high TEAC (3891.22 mg TEAC per g sample). The honey from Nephelium lappaceum Linn and HEO has superior FRAP value and chelating power, respectively. The RS was least in total antioxidant capacity, FRAP, and chelating power.Conclusion: The HEO, and MCS and palm sugars are harbored with phenolic content and antioxidants. The refining process drastically diminished the quality of the sugar. The information may help to choose best carbon source for the preparation of fermented beverages with improved functional properties.

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