scholarly journals Phenolic compounds and total antioxidant activity determination in rosemary and oregano extracts and its use in cheese spread

2012 ◽  
Vol 33 (2) ◽  
pp. 655-666 ◽  
Author(s):  
Renata Dinnies Santos ◽  
Kalidas Shetty ◽  
Alessandra Lourenco Cecchini ◽  
Lucia Helena da S Miglioranza
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Antioxidant Activity ◽  
Activity Determination ◽  
Total Antioxidant

scholarly journals Storage study of cereal bars formulated with banana peel flour

2018 ◽  
Vol 48 (3) ◽  
pp. 386-396 ◽  
Author(s):  
Vania Silva Carvalho ◽  
Ana Carolina Conti-Silva
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Storage Period ◽  
Banana Peel ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Total Phenolic Compounds ◽  
Content Type ◽  
Total Antioxidant ◽  
Cereal Bars

Purpose This paper aims to examine the bioactive compounds and texture properties of cereal bars formulated with banana peel flour during storage. Design/methodology/approach Seven cereal bars were produced and stored during 11 months, under vacuum and protected from the light. The total phenolic compounds, the activity antioxidant by ABTS [2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] method, the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) method expressed as EC50 (concentration required to reduce the original amount of free radicals by 50 per cent) and texture properties were evaluated over the storage period. Findings In general, total phenolic compounds decreased during storage (from 4.19 to 1.11 mg GAE. g-1f.w.). Although the total antioxidant activity (ABTS method) increased during the fifth month, it reduced during storage (from 3.41 to 0.30 µmol TE.g-1f.w.); and the EC50 was not modified in many formulations, though it decreased in other formulations during storage period (from 3913 to 19221 g fruit.g-1 DPPH). The force of rupture began to increase in the fourth month (reaching 62.4 N), and hardness began to increase in the ninth month (reaching 444 N). The formulation and time factors influenced the total phenolic compounds, total antioxidant activity (ABTS method), force of rupture and hardness, while EC50 was only influenced by the formulation (p-value = 0.001). A principal component analysis showed that time had little effect on the most important characteristics considered in description of the cereal bars. Originality/value Cereal bars can be consumed up to the third month of storage, considering the texture of the products. Moreover, the presence of bioactive compounds in cereal bars depends on the addition of banana peel flour, which it contributes to the insertion of total phenolic compounds and total antioxidant activity in cereal bars, aggregating functional properties in these products.

INFLUENCE OF THE PROCESSING STEPS ON CASHEW NUT QUALITY

2015 ◽  
Vol 33 (2) ◽  
Author(s):  
CARLOS ELIARDO BARROS CAVALCANTE ◽  
DENISE JOSINO SOARES ◽  
GERALDO ARRAES MAIA ◽  
PAULO HENRIQUE MACHADO DE SOUSA ◽  
RAIMUNDO WILANE DE FIGUEIREDO ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Water Activity ◽  
Nutritional Value ◽  
Total Antioxidant Activity ◽  
Cashew Nut ◽  
Coeffi Cients ◽  
Total Antioxidant ◽  
Radical Method ◽  
Processing Steps

Cashew nuts have high nutritional value. This nut providesmacronutrients, micronutrients and a large variety of antioxidantssuch as phenolic compounds. There are losses in some compoundsduring the processing of fruits and there are very few studies on thisaspect. Given the above, this research aimed to determine the eff ectof the processing steps on cashew nut characteristics with emphasison total antioxidant activity. Signifi cant diff erences were observedbetween the processing steps for all the chemical and physicalchemicalcharacteristics studied. Cashew nuts contained high levelsof lipids and energy, low content of moisture and water activity andmedium content of phenolic compounds (51.33 GAE/100 g) andantioxidant activity by the ABTS•+ radical (6.49 μM Trolox/g) at theend of the processing. With regard to the total antioxidant activity,it was observed that the ABTS•+ radical method can be consideredappropriate to measure the antioxidant activity of cashew nuts, sincethe results presented lower coeffi cients of variation and expressproportionate results to other methods.

scholarly journals Antioxidant and cytotoxic activities of Parabaena sagitatta Miers

2013 ◽  
Vol 41 (2) ◽  
pp. 155-158
Author(s):  
TM Quadery ◽  
F Islam ◽  
M Ahsan ◽  
CM Hasan
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Brine Shrimp ◽  
Phenolic Content ◽  
Soluble Fraction ◽  
Total Phenolic ◽  
Cytotoxic Activities ◽  
Total Antioxidant Activity ◽  
Total Antioxidant

A methanolextract of the leaves of Parabaena sagitatta Miers and its petroleum ether, carbon tetrachloride, dichloromethane, ethylacetate and aqueous soluble partitionates were evaluated for antioxidant activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH), Folin-Ciocalteau reagent and phosphomolybdenum total antioxidant assays by using butylated hydroxytolune (BHT) and ascorbic acid as standards. The dichloromethane soluble fraction demonstrated the presence of significant amount of phenolic compounds 61.06 ± 0.54 mg GAE/g of extract and also has moderate antioxidant activity IC50 50.62 ± 0.25 ?g/ml. A positive correlation (R2), 0.969 was observed between total phenolic content and total antioxidant activity of P. sagitatta. The general toxicity was determined by brine shrimp lethality bioassay where the dichloromethane LC50DOI: http://dx.doi.org/10.3329/bjb.v41i2.13441 Bangladesh J. Bot. 41(2): 155-158, 2012 (December)

Phenolic Compounds and Antioxidant Activity of Olea europaea L. Fruits and Leaves

2006 ◽  
Vol 12 (5) ◽  
pp. 385-395 ◽  
Author(s):  
S. Silva ◽  
L. Gomes ◽  
F. Leitão ◽  
A. V. Coelho ◽  
L. Vilas Boas
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Olive Tree ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Total Antioxidant ◽  
Olive Seeds ◽  
Seed Extracts

Extracts of leaves, fruits and seeds of olive tree cultivars of Trás-os-Montes e Alto Douro (Portugal) were analysed by reverse phase HPLC with diode array detection and mass spectrometry (MS). This methodology allowed the identification of some common phenolic compounds, namely, verbascoside, rutin, luteolin-7-glucoside, oleuropein and hydroxytyrosol. Moreover the hyphenation of HPLC with MS enabled the identification of nüzhenide in olive seeds. An oleuropein glucoside was also detected in olive tree leaves. The total phenolic content was determined with the Folin Denis reagent and the total antioxidant activity with the ABTS method. There is a correlation between total antioxidant activity and total phenolic content with the exception of the seed extracts analysed. The apparent high antioxidant activity of seed extracts may be due to nüzhenide, a secoiridoid that is the major phenolic component of olive seeds. These results suggest a possible application of olive seeds as sources of natural antioxidants.

scholarly journals Total antioxidant activity of yacon tubers cultivated in Brazil

2016 ◽  
Vol 40 (5) ◽  
pp. 596-605 ◽  
Author(s):  
Juciane Abreu Ribeiro Pereira ◽  
Meryene Carvalho Teixeira ◽  
Adelir Aparecida Saczk ◽  
Maria de Fátima Piccolo Barcelos ◽  
Marcelo Firmino de Oliveira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Total Phenolics ◽  
Natural Antioxidants ◽  
The Body ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Potential Health ◽  
Total Antioxidant

ABSTRACT Yacon (Smallanthus sonchifolius) is a tuberous root from the Andean region in the South America rich em water, fructooligosaccharides and phenolic compounds, some of which are natural antioxidants and may help prevent the deleterious action of free radicals in the body. The yacon has attracted much attention due to their potential health benefits to humans. In this study the levels of total phenolics, tannins, phenolic acids, and total antioxidant activity were measured in the peel and pulp of yacon tubers both in the fresh and flour forms. The flours of yacon presented higher concentrations of total phenolics and tannins, especially peel flour. The yacon pulp flour stood out as the main source of phenolic acids, mainly caffeic and chlorogenic acid. The total antioxidant activity assessed by DPPH (2,2-Diphenyl-1-picrylhydrazyl) and ABTS (2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays was higher in the yacon peel flour. The total antioxidant activity was correlated with the total phenolic content and tannins by the DPPH and ABTS assays. These results suggest that yacon can be used as an alternative food source of phenolic compounds that help prevent degenerative processes caused by oxidative stress, especially in the flours form.

scholarly journals Determination of total phenolic, flavonoids and antioxidant activity in Calligonum polygonoides L. from Thar Desert

2021 ◽  
Vol 42 (5) ◽  
pp. 1347-1354
Author(s):  
M.K. Berwal ◽  
◽  
S.M. Haldhar ◽  
C. Ram ◽  
P.L. Saroj ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Potential ◽  
Perennial Herb ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Total Antioxidant Activity ◽  
Thar Desert ◽  
Plant Parts ◽  
Total Antioxidant

Aim: The aim of the study was Identification and quantification of phenolic compounds, total flavonoides content and antioxidant potential of flower buds, foliages, bark and root of a perennial herb, Calligonum polygonoides (Phog) of Thar Desert. Methodology: The methanolic extracts of different plant parts of C. polygonoides were subjected to LC-MS/MS (Waters Acquity UPLC-PDA, TQD) analysis for phenolic identification and spectrophotometric assay of total phenolic and flavonoids content and total antioxidant activity was estimated. Results: A total of 15 phenolic compounds were identified and quantified, among which gallic acid content was abundant, followed by catechin. Besides these, the other major phenolic compounds detected in different plant parts were vanillic, chlorogenic acid, epicatechin, coumeric acid, catechol, vanillic acid, epicatechin and syringic acid. Extremely higher values were recorded for total phenolics, flavonoids and antioxidant capacity. The values for phenol, flavonoids and total antioxidant activity in bark extracts were higher than that of clove extract. Interpretation: The identified phenolic compounds possess high antioxidant potential. These results provide scientific evidence for use of C. polygonoides as safe natural antioxidant compounds in nutraceutical and pharmaceutical industry.

scholarly journals Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar

Molecules ◽  
2019 ◽  
Vol 24 (20) ◽  
pp. 3799 ◽  
Author(s):  
Bo Zhang ◽  
Ting Xia ◽  
Wenhui Duan ◽  
Zhujun Zhang ◽  
Yu Li ◽  
...  
Keyword(s):  
Amino Acids ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Organic Acids ◽  
Antioxidant Activities ◽  
Syringic Acid ◽  
Soluble Solids ◽  
Total Antioxidant Activity ◽  
Total Antioxidant

Zhenjiang aromatic vinegar (ZAV) is one of the famous Chinese vinegars, which contains various physicochemical and bioactive compositions. In the present study, physicochemical properties and total antioxidant activity were detected in ZAV samples. The correlation between of organic acids, amino acids, phenolic compounds, and the antioxidant activity of ZAV were explored. The results showed that contents of total acids, soluble solids, reducing sugar and total antioxidant activity in ZAV were increased with aging time, and those in ZAV-5 were the highest. Organic acids and amino acids exhibited weak antioxidant activity, while phenolic compounds had higher antioxidant ability. In addition, amino acids had synergistic effect on the antioxidant activity of phenolic compounds, whereas organic acids inhibited the antioxidant activity of phenolic compounds. Moreover, it was found that phenolic compounds including catechin, vanillic acid and syringic acid showed higher contribution rates to antioxidant activities of mixed phenolic compounds. In conclusion, these findings would provide references to control the antioxidant characteristic of vinegar through regulating the main compositions, and further improve the quality of vinegar production.

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