scholarly journals Evaluation of Antioxidant Activity of Cudrania tricuspidata (CT) Leaves, Fruit Powder and CT Fruit in Pork Patties during Storage

2020 ◽  
Vol 40 (6) ◽  
pp. 881-895
Author(s):  
Haeun Kim ◽  
Koo Bok Chin
Keyword(s):  
Antioxidant Activity ◽  
Cudrania Tricuspidata ◽  
Fruit Powder ◽  
Pork Patties

Process Optimization for Foam Mat-Tray Drying of Passiflora edulis Flavicarpa Pulp and Characterization of the Dried Powder

2013 ◽  
Vol 9 (4) ◽  
pp. 433-443 ◽  
Author(s):  
S. A. Ambekar ◽  
S. V. Gokhale ◽  
S. S. Lele
Keyword(s):  
Antioxidant Activity ◽  
Quality Parameters ◽  
Passion Fruit ◽  
Oxidative Enzymes ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Rehydration Ratio ◽  
Passiflora Edulis ◽  
Total Antioxidant ◽  
Fruit Powder

AbstractPassion fruit (Passiflora edulis flavicarpa) is a seasonal, tropical, pulpy fruit, known for a rich source of Vitamin C, antioxidants, and delicate flavor. Presently, freezing technique has been used to preserve the pulp. This article reports alternate method of preservation by foam mat convective air drying of fruit pulp under moderate temperatures. The optimization of process parameters, particularly air temperature, was done with subsequent mathematical modeling of the process and assessment of quality parameters by retention of physicochemical properties and antioxidant capacity of the fruit powder. Sixty degree Celsius was found to be the optimum temperature, and Henderson and Pabis model showed best fit to the drying characteristics data (R2 = 0.99). Diffusivity characteristics of moisture during drying were also studied. As drying temperature was increased, total color difference and rehydration ratio decreased, whereas non-enzymatic browning index, total phenolic content, and total antioxidant activity showed increase that was attributed to inhibition of oxidative enzymes and biochemical changes. Dried passion fruit powder showed overall acceptability in terms of organoleptic properties and total antioxidant activity.

scholarly journals The effects of pretreatment and ripening stage on nutrient content and antioxidant properties of Lepisanthes fruticosa whole fruit powder

Food Research ◽  
2020 ◽  
Vol 4 (S6) ◽  
pp. 70-78
Author(s):  
Tun Norbrillinda M. ◽  
Norra I. ◽  
Hasri H. ◽  
M.M.A. Helmi
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Nutrient Content ◽  
Fat Content ◽  
Anthocyanin Content ◽  
Ripening Stage ◽  
Total Anthocyanin ◽  
Functional Ingredient ◽  
Total Anthocyanins ◽  
Fruit Powder

The study on the effect of pretreatment (blanch and steam) and ripening stage (ripe and unripe) on nutrient content and antioxidant potential of Lepisanthes fruticosa whole fruit powder was carried out with the purpose to develop a potential functional ingredient. The results showed that blanching and steaming have significantly affected (p<0.05) the fat content, vitamin C, total anthocyanins content and antioxidant activity of L. fruticosa whole fruit powder regardless ripening stage. Both pretreatments could increase the vitamin C content, but blanching treatment alone was observed has lowered the fat content and enhanced the antioxidant activity (EC50). Moreover, the ripe L. fruticosa whole fruit powder that has undergone blanching treatment showed higher retention of total anthocyanins content. However, higher retention of total anthocyanin content was observed in the steamed sample of the unripe stage. Upon ripening, protein and ash content were decreased, contrarily with carbohydrate and vitamin C content. Vitamin C content in the ripe sample showed an increment of more than 80% than that of the unripe sample. Meanwhile, antioxidant activity in the unripe sample showed higher activity than that of the ripe sample, although both stages showed EC50 values ≤ 1 mg/mL. These results might be important for establishing a functional ingredient made with L. fruticosa whole fruit.

scholarly journals The Antioxidant Effect of Colombian Berry (Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life

Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1290
Author(s):  
Márcio Vargas-Ramella ◽  
José M. Lorenzo ◽  
Sol Zamuz ◽  
María Esperanza Valdés ◽  
Daniel Moreno ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lipid Oxidation ◽  
Radical Scavenging ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Total Anthocyanin ◽  
Antioxidant Power ◽  
Pork Patties ◽  
Amount Of Knowledge ◽  
The Impact

A scarce amount of knowledge about the use of Colombian berry (CB) in meat products is available in the literature. This work studies the impact of the addition of CB extracts (CBE) on pork patties at three different concentrations in the range 250–750 mg/kg. CBE were characterized in terms of their polyphenolic profile and antioxidant activity [1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, half maximal inhibitory antioxidant concentration (IC50), 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power assay (FRAP) and oxygen radical absorbance capacity (ORAC) tests)]. After pork patties elaboration, instrumental and sensorial colour, as well as lipid oxidation measured as thiobarbituric acid reactive substances assay (TBARS) values, were evaluated for 10 days of refrigerated storage in a modified atmosphere (80% O2–20% CO2). The total anthocyanin composition represented 35% of the polyphenolic substances of the CBE, highlighting high contents in cyanidin derivatives. Additionally, other flavonoids (quercetin and kaempferol compounds) and phenolics acids, substances positively related to antioxidant activity, were identified and quantified. In addition, the incorporation of CBE resulted in improvements in colour and lipid stability of pork patties, especially for the highest concentration used. Our findings demonstrated that CBE could be added to pork patties without impairing their sensorial profile. Overall, our results indicate that the use of CBE as a source of natural antioxidant, natural colourant, or even as a functional ingredient could be promising, but more studies are necessary to confirm it.

Molecular Analysis and Phytochemical Profiling to Explore the Diversity of Garcinia Species Collected from Western Ghats of India

2021 ◽  
Vol 63 (1-2) ◽  
pp. 1-30
Author(s):  
J. Anerao ◽  
G. Sharangi ◽  
V. Jha ◽  
V. Pardhi ◽  
S. Chavan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Western Ghats ◽  
Molecular Diversity ◽  
Orthophosphoric Acid ◽  
Distinct Species ◽  
Chemical Diversity ◽  
Chemical Fingerprints ◽  
Western Ghats Of India ◽  
Interspecies Variability ◽  
Fruit Powder

Hydroxycitric acid made the genus Garcinia economically important. Genetic and chemical diversity has been studied in Garcinia species using molecular markers, HCA and antioxidant activity. Nine species were collected and screened for molecular diversity and six were subjected to analyse antioxidant and HCA content and its interspecies variability. A total of 129, 125 and 89 bands with polymorphism of 78.74%, 78.4% and 93.36% were obtained using ISSR, RAPD and EST-SSR, respectively. The average PIC value obtained with ISSR, RAPD and EST-SSR markers was 0.9161, 0.9440 and 0.8903, respectively. Determined HCA content by HILIC-HPLC system using 0.1% orthophosphoric acid and acetonitrile (30:70) as mobile phase in fruit powder of various Garcinia species was found to be significantly different. G. gummi-gutta, G. indica and G. xanthochymus are rich of HCA containing 12.44±1.04%, 7.92±0.83% and 6.3±0.286%, respectively. G. morella, G. talbotii and G. celebica contained very negligible amount of HCA, 0.023±0.012%, 0.083±0.034% and 0.34±0.013%, correspondingly. G. talbotii showed high antioxidant capacity (95.40±0.720). Below that G. indica and G. xanthochymus were showing significant amount of total phenols (1.23±0.015 and 1.07±0.008), flavonoids (11.17±0.075 and 12.35±0.219) and antioxidant activity (90.73±0.976 and 91.37±0.854). Correlation analysis found significant association between molecular and chemical variation indicating influence of genetic background on the observed HCA and antioxidant profiles. The conducted analysis showed the most distinct species at the genetic and chemical levels were G. gummi-gutta, G. indica and G. xanthochymus. This study signifies the utility of molecular and chemical fingerprints for commercial exploitation of HCA from Garcinia species.

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