scholarly journals Study on Drying of Black Rice (Oryza sativa L.) Grains: Physical-Chemical and Bioactive Quality

2019 ◽  
Vol 11 (9) ◽  
pp. 203 ◽  
Author(s):  
N. C. Santos ◽  
W. P. Silva ◽  
S. L. Barros ◽  
A. J. de B. Araújo ◽  
J. P. Gomes ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Air Temperature ◽  
Oryza Sativa L ◽  
Convective Heat Transfer Coefficient ◽  
Chemical Characterization ◽  
Total Phenolic ◽  
Total Protein Content ◽  
Black Rice ◽  
Drying Time ◽  
Physical Chemical

The present study aimed to assess the drying kinetics of black rice and fit different mathematical models (empirical and diffusive) to the experimental data, and evaluate the effect of drying air temperature on the physical-chemical and bioactive compounds quality of black rice. Drying air temperatures ranged from 40 to 80 ºC and the drying air speed was 1.5 m/s. Physical-chemical characterization of the product was based on the following parameters: moisture, water activity, ashes, total protein content, pH, total acidity, lipids, total carbohydrates, total anthocyanins, flavonoids, total phenolic compounds and antioxidant activity. Among the empirical models, Page showed the lowest mean squared deviations (MSD) and highest coefficients of determination (R2). For the diffusion model, the values of effective mass diffusivity and convective heat transfer coefficient increased with increasing drying air temperature, and the Biot number indicated that the first-type boundary condition would also describe well the drying process. Physical-chemical parameters and bioactive compounds differed between the temperatures used, and the temperature of 60 ºC led to the best relationship between drying time and preservation of product characteristics.

scholarly journals Convective drying of Butia Capitata pulp: effect of air temperature on kinetic and quality parameters

2020 ◽  
Vol 9 (11) ◽  
pp. e73791110583
Author(s):  
Leandro Levate Macedo ◽  
Jefferson Luiz Gomes Corrêa ◽  
Hugo Calixto Fonseca ◽  
Cintia da Silva Araújo ◽  
Wallaf Costa Vimercati ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Air Temperature ◽  
Moisture Diffusivity ◽  
Quality Parameters ◽  
Moisture Ratio ◽  
Convective Drying ◽  
Total Phenolic ◽  
Total Carotenoids ◽  
Drying Time ◽  
Ratio Data

Butiá (Butia capitata) is a typical Brazilian Cerrado fruit, rich in several bioactive compounds. This work aimed to study the influence of air temperature on drying kinetics and quality parameters of butiá pulp. The pulps were dried at 50 and 70 °C. Mathematical models were fitted to the moisture ratio data. The effective moisture diffusivity (Deff) and the drying rate (DR) were calculated. The fresh and dried pulps were characterized in terms of moisture content (MC), water activity (aw), total carotenoids content (TCC), yellow flavonoids, total phenolic content (TPC), antioxidant capacity and color. The Page model was the one that best fitted to the moisture ratio data. Drying reduced MC, aw and the bioactive compounds content and altered colorimetric parameters. The higher temperature resulted in lower TCC and higher total color difference. However, it reduced the drying time (from 300 to 180 min), with higher Deff and DR and resulted in samples with higher retention of yellow flavonoids, TPC and total antioxidants and a lower browning index. Therefore, 70 °C was the most suitable temperature for drying butiá pulp.

scholarly journals Antioxidative Properties and Cytotoxic Activity Against Colon Cancer Cell WiDr of Rhizopus Oryzae and Rhizopus Oligosporus-Fermented Black Rice Bran Extract

2018 ◽  
Vol 6 (1) ◽  
pp. 23-34 ◽  
Author(s):  
Kristian Edo Zulfafamy ◽  
Ardiansyah Ardiansyah ◽  
Slamet Budijanto
Keyword(s):  
Colon Cancer ◽  
Cancer Cell ◽  
Bioactive Compounds ◽  
Rice Bran ◽  
Antiproliferative Activity ◽  
Rhizopus Oryzae ◽  
Colon Cancer Cell ◽  
Total Phenolic ◽  
Black Rice ◽  
Black Rice Bran

Black rice bran (BRB) was reported to have several bioactive compounds which can potentially as antioxidant and reduce the colon cancer incidence. Fermentation was reported to be able to increase bioavailability through deliberating the bioactive compounds from the cellular matrix. The aim of this study was to improve the bioavailability of BRB bioactive compounds which offer beneficial health properties as antiproliferative against colon cancer cell WiDr and confer antioxidant activity by fermentation. The study was conducted in 4 groups of different condition: non-fermented, the use of R. oryzae, R. oligosporus, and combination of R. oryzae + R. oligosporus for fermentation starter, respectively. BRB fermentation was conducted in 72 and 96 hours. Each of fermented BRB (FBRB) was then extracted by using 70% ethanol and methanol, respectively. Extracts derived from FBRB were evaluated for their availability of total phenolic content (TPC) by using total phenolic analysis, antioxidative activity by using DPPH and FRAP assay, and antiproliferative properties toward colon cancer WiDr by using MTT assay. The result of these studies showed that an increased amount of TPC of the ethanolic and methanolic extract of FBRB when compared to non-fermented BRB (NFBRB). Consequently, DPPH and FRAP antioxidant capacity of FBRB was higher than that of NFBRB. The antiproliferative activity of FBRB against colon cancer cells, WiDr, was also shown to be higher activity than that of NFBRB (As shown on IC50 extract). This results indicated that BRB could optimally increase its antioxidant and antiproliferative activity by fermentation.

scholarly journals PHYSICAL-CHEMICAL CHARACTERIZATION OF FRESH SHANKLISH CHEESE WITH KEFIR AND TURMERIC EXTRACT (Curcuma longa L.)

2020 ◽  
Vol 23 (2cont) ◽  
Author(s):  
Beatriz Meireles da Silva ◽  
Luiz Gustavo de Freitas Vieira ◽  
José Mateus Beltrami ◽  
Grazielli De Fátima Serenini ◽  
Nadir Silva dos Santos ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Nutritional Value ◽  
Functional Foods ◽  
Curcuma Longa ◽  
Chemical Characterization ◽  
Health Problems ◽  
Ph Values ◽  
Turmeric Extract ◽  
Physical Chemical

Currently, a large number of consumers seek to include functional foods in their diets, aiming beyond the nutritional value prevent health problems, among these foods are probiotic products and vegetables containing bioactive compounds. The objective of this work was to develop and physical-chemically evaluate fresh Shanklish cheeses with the addition of kefir and turmeric extract in order to develop a functional cheese. Shanklish cheese was manufactured and submitted to three different treatments: with the addition of kefir, turmeric extract and both of them. The results obtained for cheese composition were close to the results found in the literature and the cheeses showed stable pH values during the 21 days of storage at 8ºC. It concluded that the addition of kefir and turmeric extract in Shanklish cheese is a way to develop a functional cheese.

scholarly journals Fermented beverages based on Hylocereus lemairei (Hook.) fruits: Chemical characterization and antioxidant capacity evaluation

2021 ◽  
Vol 10 (6) ◽  
pp. e12010615490
Author(s):  
Anne Caroline de Albuquerque Sales ◽  
Lizeth Mercedes Garcia Jaimes ◽  
Marcos Batista Machado ◽  
Edgar Aparecido Sanches ◽  
Pedro Henrique Campelo ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Chemical Characterization ◽  
Chemical Compounds ◽  
Total Phenolic ◽  
Fermented Beverages ◽  
Physical Chemical ◽  
Capacity Evaluation ◽  
Dragon Fruit

Hylocereus lemairei (Hook.) is a plant popularly known as pitaya-purple, whose fruits are known as dragon fruit. This paper aimed to carry out the physical-chemical and chemical characterization of fermented beverages based on H. lemairei fruits. Fermented beverages were elaborated using two different commercial yeasts of Saccharomyces cerevisiae [Biolievito Bayanus (BB) and Arom Cuvée (AC)] and were characterized by NMR. In addition, the antioxidant capacity (DPPH and ABTS) and Total Phenolic Content (TPC) based on the Folin Ciocalteu method were determined. According to the legislation, the fermented beverages from BB and AC showed alcoholic levels of 12.9 and 12.5% (v/v) and pH of 3.9 and 3.8, respectively. The chemical compounds of both beverages were similar, whose major organic compounds are glycerol, myo-inositol, tyrosol, and citric and succinic acids. According to the DPPH and TPC evaluation, BB beverage (248.3 µM TE and 117.6 mg GAE L-1) presented higher antioxidant capacity when compared to the BC beverage (219.8 µM TE and 108.4 mg GAE L-1). In the ABTS assay, both beverages were not statistically different (p < 0.05). Tyrosol may be responsible for increasing the antioxidant capacity and phenolic compounds content when compared to the control juice used to prepare fermented beverages.

Obtaining Food Flours through the Drying of Tamarind Fruits

2020 ◽  
Vol 25 ◽  
pp. 1-8
Author(s):  
A.X. Mesquita de Queiroga ◽  
O. Soares da Silva ◽  
F. Bezerra da Costa ◽  
G.N. Barros Sales ◽  
K. Gomes da Silva ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Sugar Content ◽  
Chemical Characterization ◽  
Climatic Conditions ◽  
Good Source ◽  
Seed Flour ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Different Types ◽  
The Ideal

Tamarind is a fruit of foreign origin, more precisely African, but it has an excellent adaptation to the different types of climatic conditions in other continents. In Brazil, for example, it is possible to find it in several states. Although tamarind has a considerable yield on both its constituent parts, shell, pulp and seeds, and have a low purchasing power, the fruit is largely wasted and there are few in-depth studies on the same. As a way of reuse, the aim was to transform the fruit into new products, such as flours used in human food. The objective of this study was to make the drying of the tamarind fruits to obtain the ideal characteristics for the development of a food flour and to evaluate the physical-chemical quality and to determine the bioactive compounds of the tamarind flour. Drying was done at 60 °C in a greenhouse, during different drying periods, which varied according to each part of the fruit, after which the flours were elaborated and characterized for the physicochemical and bioactive parameters. In the physico-chemical characterization, a good presence of proteins in the seed flour (7.09%), low sugar content in the pulp flour (0.74%), good values ​​for lipids in the seed flour (3, 41%) and good ash values in the bark flour (2.69%). In general, the flour besides proteins had a good source of energy and minerals. Among the bioactive compounds present in the tamarind flour were the high contents of phenolic compounds (1564.9 mg/100g), vitamin C (80.95%), lycopene (89.62 mg/g), flavonoids (20.44 mg/100g) and anthocyanins (12.84mg / 10g) in the seed flour, carotenoids (20.80 mg/g) in the pulp flour. In general, flours produced from tamarind had excellent characteristics for the preparation of bakery products.

scholarly journals Effects of Different Drying Methods and Temperature on the Drying Behavior and Quality Attributes of Cherry Laurel Fruit

Processes ◽  
2020 ◽  
Vol 8 (7) ◽  
pp. 761 ◽  
Author(s):  
Fatma Turkmen ◽  
Salih Karasu ◽  
Ayse Karadag
Keyword(s):  
Bioactive Compounds ◽  
Color Change ◽  
Total Phenolic ◽  
Drying Methods ◽  
Rehydration Ratio ◽  
Sem Images ◽  
Drying Time ◽  
Total Anthocyanin ◽  
Drying Temperature ◽  
Cherry Laurel

This study aimed to investigate the effect of different drying methods and drying temperature on the drying kinetics, total bioactive compounds, phenolic profile, microstructural properties, rehydration kinetics, and color change of cherry laurel fruit. For this aim, hot air drying (HAD), ultrasound-assisted vacuum drying (USV), and freeze-drying (FD) were conducted on drying of cherry laurel. HAD and USV were conducted at 50, 60, and 70 °C. Drying times of the samples were 1980, 1220, and 770 min for HAD at 50, 60 and 70 °C, and 950, 615, and 445 min at 50, 60, and 70 °C, respectively, for USV. The total bioactive compound was significantly affected by both drying methods and temperature (p < 0.05). FD exhibited the highest total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC), and antioxidant capacity value USV showed a higher amount of bioactive compounds than those of HAD at the same drying temperature. The content of total bioactive compounds significantly increased as the temperature increased for both HAD and USV (p < 0.05). The chlorogenic acid was identified as a major phenolic, and its amount significantly depended on drying methods (p < 0.05). SEM images described the surface characteristic of dried samples. HAD dried products showed higher shrinkage compared to FD and USV. All drying methods significantly affected the total color difference (ΔE) values (p < 0.05). This study proposed that USV could be as an alternative method to HAD due to higher bioactive compounds retention and rehydration ratio, shorter drying time, less color change, and shrinkage formation.

Study of the profile of bioactive compounds of the early Isabel grape cultivar (Vitis labrusca l) cultiated in the brazilian savanna

2020 ◽  
Vol 9 (7) ◽  
pp. e320974217
Author(s):  
Dalila Rayane Rayane de Lima Pádua ◽  
Eduardo Ramirez Asquieri ◽  
Yris Maria Fonseca Bazzo ◽  
Diegue Henrique Nascimento Martins ◽  
Keyla Oliveira Ribeiro ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Chemical Characterization ◽  
Brazilian Savanna ◽  
Total Phenolic ◽  
Chemical Transformations ◽  
Vitis Labrusca ◽  
Grape Cultivar ◽  
Physical And Chemical Characterization ◽  
Physical And Chemical

The objective of the present study was to evaluate the behavior of the bioactive compounds during the physiological development of the early Isabel grape cultivar (Vitis labrusca L), cultivated in the Brazilian savanna, with a view to future applications. This is a quantitative study carried out in the field and in the laboratory.The physical and chemical characterization was performed total phenolic compounds, antioxidant activity and the profile of the phenolic compounds by HPLC. The physical and chemical transformations of the berries were much more intense as from 60 DAA. The seeds presented high antioxidant potential in two analyzed methods. Three were phenolic compounds identified, chlorogenic acid being present in the berries, skins and pulps, catechin being present in the largest amounts, followed by epicatechin, present in the seeds. Such knowledge is important for future extractions and applications in foods and cosmetics.

scholarly journals Limosilactobacillus reuteri Fermented Brown Rice: A Product with Enhanced Bioactive Compounds and Antioxidant Potential

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1077
Author(s):  
Akanksha Tyagi ◽  
Umair Shabbir ◽  
Ramachandran Chelliah ◽  
Eric Banan-Mwine Daliri ◽  
Xiuqin Chen ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Current Knowledge ◽  
Oryza Sativa L ◽  
Antioxidant Properties ◽  
Brown Rice ◽  
Total Phenolic ◽  
Phytochemical Analysis ◽  
Gamma Aminobutyric Acid ◽  
The Impact

Oxidative stress has been postulated to play a role in several diseases, including cardiovascular diseases, diabetes, and stress-related disorders (anxiety/depression). Presently, natural plant-derived phytochemicals are an important tool in reducing metabolomic disorders or for avoiding the side effects of current medicinal therapies. Brown Rice (Oryza sativa L.) is an important part of Asian diets reported as a rich source of bioactive phytonutrients. In our present study, we have analyzed the effect of different lactic acid bacteria (LABs) fermentation on antioxidant properties and in the enhancement of bioactive constituents in Korean brown rice. Therefore, the antioxidant activities and phytochemical analysis were investigated for raw brown rice (BR) and different fermented brown rice (FBR). BR fermented with Limosilactobacillus reuteri, showed the highest antioxidant activities among all samples: DPPH (121.19 ± 1.0), ABTS (145.80 ± 0.99), and FRAP (171.89 ± 0.71) mg Trolox equiv./100 g, dry weight (DW). Total phenolic content (108.86 ± 0.63) mg GAE equiv./100 g, DW and total flavonoids content (86.79 ± 0.83) mg catechin equiv./100 g, DW was also observed highest in Limosilactobacillus reuteri FBR. Furthermore, phytochemical profiling using ultra-high-performance liquid tandem chromatography quadrupole time-of-flight mass spectrometry (UHPLC-QTOF/MS) and cell antioxidant assay (CAA) revealed L. reuteri FBR as a strong antioxidant with an abundance of bioactive compounds such as gamma-aminobutyric acid, coumarin, cinnamic acid, butanoic acid, ascorbic acid, nicotinic acid, and stearic acid. This study expanded current knowledge on the impact of fermentation leading to the enhancement of antioxidant capacity with an abundance of health-related bioactive compounds in BR. The results obtained may provide useful information on functional food production using fermented brown rice.

scholarly journals Physical chemical characterization, bioactive compounds and antioxidant activity of Pachira aquatica Aublet almonds

2020 ◽  
Vol 9 (7) ◽  
pp. e535974391
Author(s):  
Silvia Myrelly Tavares da Silva ◽  
Rômulo Alves Morais ◽  
Douglas Martins da Costa ◽  
Jamayle Silva Teles ◽  
Rosimeire Mendes Rodrigues ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Chemical Characterization ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Variable Size ◽  
Southern Mexico ◽  
Capsule Type ◽  
Physical Chemical ◽  
Total Titratable Acidity

The Pachira aquatica Aublet, belonging to the Malvaceae family, is a tree of variable size, annually produces large quantities of capsule type fruits, in which its seeds remain stored. Even though it is commonly found in southern Mexico and Brazil, there are few studies on its composition. Therefore, the objective of this study is to demonstrate the characteristics of this fruit by means of physical analyzes and to evaluate the bioactive compounds of the almonds in the raw, cooked and roasted forms. Type of research laboratory and quantitative. The almonds showed high content of lipids (above 30%), proteins (above 15%), pH (above 5.66), total soluble solids (above 15º Brix) and total titratable acidity (above 3%). The roasted almond had a higher content of phenolic compounds, flavonoids and carotenoids. In the raw form, a higher content of antioxidant activity, anthocyanins and condensed tannins was obtained. The cooked almond presented intermediate values in all data on bioactive compounds and antioxidant activity.

scholarly journals Chemical Characterization, Antioxidant and Antimicrobial Properties of Goji Berries Cultivated in Serbia

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1614
Author(s):  
Tijana Ilić ◽  
Margarita Dodevska ◽  
Mirjana Marčetić ◽  
Dragana Božić ◽  
Igor Kodranov ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Nutritional Value ◽  
Phenolic Content ◽  
Antimicrobial Properties ◽  
Chemical Characterization ◽  
Total Phenolic ◽  
Gram Negative Bacteria ◽  
Total Carotenoids ◽  
Goji Berry ◽  
Goji Berries

Since the fruits of Lycium L. species (Fructus lycii, goji berries) are promoted as a “superfood” with plenty of health benefits, there is extensive research interest in their nutritional and phytochemical composition. In the present study, the nutritional value, minerals, fatty acid composition, and bioactive compounds of L. barbarum L., red, yellow, and black goji berry (L. ruthenicum Murray.) cultivated in Serbia were investigated. Antioxidant and antimicrobial properties of their methanol extracts were assessed. Red goji berry had the highest content of fats, dietary fiber, iron, total carotenoids, and 2-O-β-d-glucopyranosyl-l-ascorbic acid (AA-2βG). The yellow goji berry extract showed the highest level of flavonoids and the most prominent antimicrobial (especially against Gram-negative bacteria) properties. The highest total phenolic content and the most potent antioxidant activity were observed for the extract of black goji berry. Therefore, all goji berries could be a valuable source of bioactive compounds in the food and pharmaceutical industry.

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