scholarly journals Influence of cooking methods on bioactive compounds in beetroot

2017 ◽  
Vol 38 (3) ◽  
pp. 1295
Author(s):  
Juliana Arruda Ramos ◽  
Karina Aparecida Furlaneto ◽  
Veridiana Zocoler de Mendonça ◽  
Flávia Aparecida de Carvalho Mariano-Nasser ◽  
Giovanna Alencar Lundgren ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Anthocyanin Content ◽  
Running Water ◽  
Pressure Cooking ◽  
Mean Values ◽  
Steam Cooking ◽  
Randomized Design

Beetroot is rich in bioactive compounds that may provide health benefits. However, vegetable tissues are physically and chemically damaged by cooking, causing major changes to compounds in cell membranes. The current study aimed to evaluate the influence of several cooking methods on bioactive compounds in beetroot. Four heat treatments were carried out: steam cooking, pressure cooking, baking in an oven, and boiling in water. Beets were matched in uniformity of size, color, and absence of defects. They were washed thoroughly in running water to remove dirt. Next, one of the four cooking methods was applied. After cooking, beets were peeled by hand. Analysis was carried out on both uncooked and cooked beets to evaluate antioxidant activity, content of phenolic compounds, pigments, flavonoids, and betalains. The experiment was completely randomized design (CRD) and carried out in triplicate. Data were subjected to analysis of variance (F test, p < 0.05) and mean values compared by Tukey test at 5% probability. There was no change in antioxidant activity or total phenolic and anthocyanin content by any of the cooking methods compared to that in raw beetroots. However, pressure-cooking resulted in lower carotenoid levels compared to that in raw beet. Furthermore, flavonoid and betalain content decreased by all the cooking methods.

scholarly journals Grumixama (Eugenia brasiliensis) and jambolan (Eugenia jambolana): source of bioactive compounds and viability in the preparation of jams and yogurts

2020 ◽  
Vol 9 (7) ◽  
pp. e800974816
Author(s):  
Denise Rubinho dos Santos Martins ◽  
Karina Fernandes Mendonça Sanches ◽  
Eliana Janet Sanjinez-Argandoña ◽  
Thaise Mariá Tobal
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Purchase Intention ◽  
Food Products ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Eugenia Jambolana ◽  
Hedonic Scale ◽  
Interesting Alternative

The use of grumixama and jambolan in the preparation of food products is an interesting alternative, when considering the bioactive compounds present and their sensorial characteristics. In order to propagate the consumption of these fruits, both jams and yogurts of grumixama and jambolan were developed. The analysis of moisture content, fixed mineral residue, proteins, lipids, fibers, pH, acidity, and soluble solids were performed on the products obtained. The sensorial acceptability of the products was verified by hedonic scale tests and purchase intention. The influence of the type of processing was verified by the quantification of the total phenolic compounds, anthocyanins, and antioxidant activity. It has been found that the chemical composition and physical characteristics of the products developed are similar to other jams and yoghurts produced with different fruits. Processing grumixama and jambolan into jam reduced the phenolic content from 664.58 to 613.07 and 590.67 to 563.08 mg GAE/100 g, the anthocyanin content from 1.46 to 0.14 and 4.37 to 2.23 mg/100 g, and the antioxidant activity from 1273.25 to 1522.63 and 1292.53 to 1427.23 g sample/g of DPPH, respectively. However, the amount of these compounds in jams is still significant. The acceptability index was over 70% for all products, and majority of the tasters indicated (66% for the jams of grumixama and jambolan, 70% for the yogurt of jambolan and 55% for the yogurt of grumixama) that they would probably or would certainly buy the products, showing that it was well received. Therefore, the results obtained indicate potential use of these fruits in food products.

scholarly journals Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety “BRS Magna”

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3701
Author(s):  
Gabriela Viana da Silva ◽  
Bruna Aparecida Souza Machado ◽  
Walkia Polliana de Oliveira ◽  
Camilla Fernanda Godinho da Silva ◽  
Cedenir Pereira de Quadros ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Drying Methods ◽  
Anthocyanin Content ◽  
Drying Process ◽  
Total Anthocyanin ◽  
Antioxidant Power ◽  
Conventional Oven

The effects of the drying process using the conventional oven and freeze-drying on the thermogravimetric profile, proximate composition, color parameters, individual bioactive compounds, and antioxidant activity in the grape residue (skin) were evaluated. Twenty individual phenolic compounds were identified, where a variation in concentration was observed for flavonols, stilbenes, phenolic acids, flavonoids, procyanidins, and particularly anthocyanins (malvidin-3,5-di-O-glucoside of 253.2–536.9 mg/kg) due to the drying process. Drying in a conventional oven caused a decrease of 23% of the total polyphenols. The skin of the BRS magna grape has a high concentration of total phenolic content of 489.5–148.3 mg.GAE/100 g, total anthocyanin content of 124.9–260.1 mg.CE/100 g, and total flavonoid content of 12.7–26.0 mg.QE/100 g. The results of free radical scavenging activity (1.26–4.91 μg/mL, as EC50) and ferric reducing antioxidant power (82.93–184.10 μmol/g of skin as equivalent to Fe2SO4) indicate high antioxidant activity, independently of the drying process applied. It was concluded that, if the application is directed to anthocyanin compounds, the use of lyophilization is recommended. On the other hand, if the interest is in bioactive compounds that exert antioxidant activity, conventional oven-drying can be used.

scholarly journals Pengaruh lama fermentasi terhadap aktivitas antioksidan minuman fermentasi kombucha lengkuas merah (Alpinia purpurata)

Agromix ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 84-87
Author(s):  
Martina Hapsari ◽  
Windy Rizkiprilisa ◽  
Agnes Sari
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Food Products ◽  
Total Phenol ◽  
Total Phenolic ◽  
Fermentation Time ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Alpinia Purpurata ◽  
Traditional Fermentation

Fermentation is one way to increase bioactive compounds in various food products. Kombucha is a beverage product from traditional fermentation which involves fermenting sugar dissolved in tea with symbiotic culture of bacteria and yeast (SCOBY). Kombucha is usually made from a tea solution and not many use spices to make kombucha. In this study, red galangal kombucha will be made. The method used was Completely Randomized Design (CRD) with a variation of fermentation time (0, 2, 4, 6, 8 10) days. Parameters to be analyzed are pH, total phenol, and antioxidant activity. The results obtained are that the length of fermentation affects pH, total phenolic and antioxidant activity of red galangal kombucha drink. The pH of the red galangal kombucha drink decreased along with the length of fermentation. The most optimal total phenolic and antioxidant activity obtained at 8 days of fermentation were 854.64±0.07 gGAE/ml and 89.75±0.06%.  

scholarly journals Valorization of Blueberry By-Products (Vaccinium spp.): Antioxidants by Pressurized Liquid Extraction (PLE) and Kinetics Models

2021 ◽  
Vol 12 (2) ◽  
pp. 1692-1704
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Propylene Glycol ◽  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Liquid Extraction ◽  
Pressurized Liquid Extraction ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
By Products

Blueberry by-products are rich in bioactive compounds with antioxidant properties, such as phenolic compounds and anthocyanins. Pressurized liquid extraction (PLE) is an alternative to traditional methods in the obtention of bioactive compounds and can adjust pressure and temperature conditions to regulate the solubility of target compounds in the solvent. In this context, this study aimed to evaluate different solvents in the extraction of the compounds, antioxidants from the blueberry by-products obtained by using the PLE technique and evaluating Weibull and power-law models in the kinetics for extraction yield, total phenolic content (TPC), and monomeric anthocyanin content (MAC). Extract yields of 31.33 to 48.98% (m/m) were obtained. The highest yield was obtained using ethylene glycol 20% (v/v). The extracts present TPC between 3541.62 and 4116.62 mg GAE/100g dr, the propylene glycol 20% (v/v) presented the highest content. The extracts present a MAC between 801.06 and 1036.65 mg C3CE/100g dr, the methanol presented the highest content. The best antioxidant activity was demonstrated by the extract obtained using propylene glycol 20% (v/v) as a solvent, with IC50 of the 0.11 mg/mL, justified by the higher content of extracted phenolic compounds. All extracts presented good antioxidant activity, and the PLE technique can be used to obtain biocomposites blueberry by-products.

scholarly journals SIFAT KIMIA DAN SENSORI SERBUK BERAS HITAM DENGAN VARIASI METODE PEMASAKAN DAN PENAMBAHAN BUBUK KEDELAI

2020 ◽  
Vol 10 (1) ◽  
pp. 64
Author(s):  
Diksy Zeta Amorta ◽  
Nurhidajah Nurhidajah
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Brown Rice ◽  
General Purpose ◽  
Sensory Properties ◽  
Cooking Methods ◽  
Anthocyanin Content ◽  
Black Rice ◽  
Rice Varieties ◽  
Randomized Design

Black rice is one of the world's rice varieties, in addition to white rice, brown rice, and brown rice. The content of anthocyanin and its antioxidant activity is greater than other types of rice. Therefore, this research done as one effort to exploit black rice. The general purpose of this study was to determine the levels of anthocyanin, antioxidant activity, sensory properties and determine the best treatment. Cooking methods (roasting and oven) and the addition of soy powder (0, 10gr, 20gr, 30gr, 40gr). This study used a Factorial Completely Randomized Design with anthocyanin and DPPH antioxidant activity. The result of statistical test shows hat cooking method and addition of soybean powder have an effect on anthocyanin content, antioxidant activity and sensory properties. The best treatment was roasting and 10 gr from 10 gr weight of black rice with anthocyanin content 4,67 ppm, antioxidant activity 29,80%, sensory value 2,77 (close to likes) and protein value 14,68% . The value of water content in powdered black rice powder also in accordance with standard water content in powder powder ranges from 3% to 5%.

Immobilization of Oat Bran Polyphenols in Complex Coacervates of Whey Protein and Malthodextrin

2020 ◽  
Vol 50 (3) ◽  
pp. 460-469
Author(s):  
Damir Zyaitdinov ◽  
Alexandr Ewteew ◽  
Anna Bannikova
Keyword(s):  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Whey Protein ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Wall Material ◽  
Total Phenolic ◽  
Oat Bran ◽  
Kinetics Of

Introduction. Bioactive compounds are a very popular topic of modern food science, especially when it concerns obtaining polyphenols from cereals. The antiradical, antioxidant, and anti-inflammatory properties of these ingredients allow them to inhibit and prevent coronary, artery, and cardiovascular diseases, as well as several types of cancer. Encapsulation is an effective technology that protects bioactive ingredients during processing and storage. In addition, it also prevents any possible interaction with other food constituents. The research objective was to obtain effective tools of controlled delivery of bioactive compounds. The study featured whey protein as a wall material in combination with maltodextrin to encapsulate the bioactives from oat bran. Study objects and methods. The processed material was oat bran. The technology of its biotransformation was based on ultrasound processing and enzymatic hydrolysis. The antioxidant properties were determined using a coulometer of Expert – 006-antioxidants type (Econix-Expert LLC, Moscow, Russia). Separation and quantitative determination of extract were followed using a Stayer HPLC device (Akvilon, Russia) and a system column Phenomenex Luna 5u C18(2) (250×4.6 mm). The total phenolic content was measured by a modified Folin-Ciocalteu method. To prepare microcapsules, whey protein concentrate (WPC) and maltodextrin (MD) solutions were mixed at ratios 6:4, 4:6, and 5:5. After that, the mixes were treated by ultrasonication and 10% w/w of guar gum solution as double wall material. The encapsulation efficiency (EE) was determined as a ratio of encapsulated phenolic content to total phenolic content. A digestion protocol that simulates conditions of the human gastric and intestinal tract was adapted to investigate the release kinetics of the extracts. Results and discussion. Ferulic acid is the main antioxidant in cereals. Its amount during extraction was consistent with published data: 9.2 mg/mL after ultrasound exposure, 9.0 mg/mL after enzymatic extraction, and 8.6 mg/mL after chemical treatment. The antioxidant activity of the obtained polyphenols was quite high and reached 921 cu/mL. It depended on the concentration of the preparation in the solution and the extraction method. The polyphenols obtained by ultrasonic exposure and enzyme preparations proved to have a more pronounced antioxidant activity. The highest EE (95.28%) was recorded at WPC:MD ratio of 60:40. In vitro enzymatic hydrolysis protocol simulating digestion in the gastrointestinal tract was used to study the effect of capsule structural characteristics on the kinetics of polyphenol release. The percentage of o polyphenols released from capsules ranged from 70% to 83% after two hours of digestion, which confirmed the effectiveness of microencapsulation technology. Conclusion. The research confirmed the possibility of using polyphenols obtained by the biotechnological method from oat bran as functional ingredients. Eventually, they may be used in new functional products with bifidogenic properties. Whey protein can be used to encapsulate polyphenols as the wall material of microcapsules.

scholarly journals Bioactive Compounds, Antioxidant Activity and Growth Behavior in Lettuce Cultivars Grown under Field and Greenhouse Conditions

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 52
Author(s):  
Melisa Lanza Volpe ◽  
Verónica C. Soto Vargas ◽  
Anabel Morón ◽  
Roxana E. González
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Growth Conditions ◽  
Growth Behavior ◽  
Total Phenolic ◽  
Spectrophotometric Methods ◽  
Leafy Greens ◽  
Growing Conditions ◽  
Field Production

Lettuce (Lactuca sativa L.) is one of the most important leafy greens worldwide. The nutritional value of its edible leaf depends on different factors including type and growing conditions. The aim was to determine the bioactive compounds content, antioxidant activity and growth behavior of twenty-two lettuce genotypes, cultivated under field and greenhouse conditions. Total phenolic compound, chlorophylls, carotenoids, anthocyanin contents and antioxidant activities were analyzed by spectrophotometric methods. Data were analyzed by analysis of variance (ANOVA). Significant differences between bioactive compounds, antioxidant activity and growth behavior were found among cultivars and morphological types, for both growth conditions. Carotenoid and chlorophyll content was higher in greenhouse conditions for all genotypes. In field production, butterhead and iceberg lettuces showed lower content of these bioactive compounds. The red-pigmented Falbala cultivar from field production showed the highest level of polyphenols and anthocyanin. Meanwhile, in greenhouse conditions, the oak leaf cultivar Grenadine displayed the highest concentration of these phenolic compounds. The iceberg type lettuce showed the lowest percentages of antioxidant activity in both environments. The results showed the effect of growing conditions and the high variability in lettuce bioactive compounds content and antioxidant activity among the different types.

scholarly journals New insights of phenolic compounds from optimized fruit extract of Ficus auriculata

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
M. Shahinuzzaman ◽  
Parul Akhtar ◽  
N. Amin ◽  
Yunus Ahmed ◽  
Farah Hannan Anuar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenolic ◽  
Fruit Extract ◽  
Optimum Extraction

AbstractIn this study, the extraction conditions extracted maximize amounts of phenolic and bioactive compounds from the fruit extract of Ficus auriculata by using optimized response surface methodology. The antioxidant capacity was evaluated through the assay of radical scavenging ability on DPPH and ABTS as well as reducing power assays on total phenolic content (TPC). For the extraction purpose, the ultrasonic assisted extraction technique was employed. A second-order polynomial model satisfactorily fitted to the experimental findings concerning antioxidant activity (R2 = 0.968, P < 0.0001) and total phenolic content (R2 = 0.961, P < 0.0001), indicating a significant correlation between the experimental and expected value. The highest DPPH radical scavenging activity was achieved 85.20 ± 0.96% at the optimum extraction parameters of 52.5% ethanol (v/v), 40.0 °C temperature, and 22 min extraction time. Alternatively, the highest yield of total phenolic content was found 31.65 ± 0.94 mg GAE/g DF at the optimum extraction conditions. From the LC–ESI–MS profiling of the optimized extract, 18 bioactive compounds were tentatively identified, which may regulate the antioxidant activity of fruits of F. auriculata.

scholarly journals Microwave-Assisted Extraction and Ultrasound-Assisted Extraction of Bioactive Compounds from Grape Pomace

2020 ◽  
Vol 16 (1-2) ◽  
Author(s):  
Cassiano Brown da Rocha ◽  
Caciano Pelayo Zapata Noreña
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Grape Pomace ◽  
Total Phenolic ◽  
Microwave Assisted Extraction ◽  
Ultrasound Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Ultrasound Assisted

AbstractThe grape pomace is a by-product from the industrial processing of grape juice, which can be used as a source of bioactive compounds. The aim of this study was to separate the phenolic compounds from grape pomace using an acidic aqueous solution with 2 % citric acid as a solvent, using both ultrasound-assisted extraction, with powers of 250, 350 and 450 W and times of 5, 10 and 15 min, and microwave-assisted extraction using powers of 600, 800 and 1,000 W and times of 5, 7 and 10 min. The results showed that for both methods of extraction, the contents of total phenolic compounds and antioxidant activity by ABTS and DPPH increased with time, and microwave at 1,000 W for 10 min corresponded to the best extraction condition. However, the contents of phenolic compounds and antioxidant activity were lower than exhaustive extraction using acidified methanol solution.

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