scholarly journals Effect of varying levels of acorn flour on antioxidant, staling and sensory properties of Iranian toast

2021 ◽  
Vol 10 (2) ◽  
pp. 322-333
Author(s):  
Babak Mousavi ◽  
Sajad Ghaderi ◽  
Mohammad Ali Hesarinejad ◽  
Azizollah Pourmahmoudi
Keyword(s):  
Functional Foods ◽  
Phenolic Content ◽  
Sensory Properties ◽  
Total Phenolic ◽  
Anti Oxidant ◽  
The Stability ◽  
High Level ◽  
Acorn Flour ◽  
Colour Indices ◽  
Oxidant Content

Due to the high level of antioxidant activity of acorn fruits, they can be used as an ingredient the production of functional foods. The goal of the this research was to partially substitute wheat flour with varying levels (10% - 50% w/w) of debittered acorn flour and to investigate its effects on the rheological characteristics of the dough, total phenolic content (TPC), staling, colour indices and sensory properties of toast bread. The farinograph degree of softening and water absorption of the dough decreased with increasing the acorn flour content, while the stability and time of development of the dough increased. Resistance and extensibility to deformation of the samples respectively increased and decreased compared to those of the control. Toast bread with 30% acorn flour replacement was observed to have lower staling than the control. The highest TPC (9.44 mg GAE/g) and the lowest peroxide value (0.36 m eq O2/kg) were obtained for the bread having 30% acorn flour substitution. Moreover, the breads showed darker crumbs with significantly lower specific loaf volumes. Overall, the bread with 30% of acorn flour substitution showed good rheological, staling properties and reasonable anti-oxidant content compared to the control bread as well as the highest sensorial acceptability.

scholarly journals Application of the Folin-Ciocalteu method to the evaluation of Salvia sclarea extracts

Pharmacia ◽  
2019 ◽  
Vol 66 (4) ◽  
pp. 209-215 ◽  
Author(s):  
Nataliia Hudz ◽  
Oksana Yezerska ◽  
Mariia Shanajda ◽  
Vladimira Horčinová Sedláčková ◽  
Piotr P. Wieczorek
Keyword(s):  
Analytical Procedure ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Optimum Conditions ◽  
Pharmaceutical Development ◽  
Salvia Sclarea ◽  
High Antioxidant Activity ◽  
High Level

Polyphenols are valuable group of phytoconstituents due to their high antioxidant activity and healing properties. Antioxidant properties of sages are attributed mainly to a high level of phenolic compounds. The aim of the present study was to elaborate an analytical procedure for the evaluation of the content of secondary metabolites of the polyphenol nature in the herb of Clary Sage (Salvia sclarea L.). Four crude extracts of Salvia sclarea herb obtained with different technologies were used to develop an analytical procedure for the total phenolic content (TPC) assay by spectrophotometric method. The optimum conditions for the analysis (time of the reaction, wavelength, and reference substances) were chosen and experimentally justified (60–80 min, 760 nm, gallic acid and rutin, respectively). Under these conditions, the developed analytical procedure is robust in the indicated time and easy for performing in phytochemical or technological laboratories. The yield of TPC from the herb of Salvia sclarea was the highest in the extracts prepared by heating at a temperature of 36–46 °C and with using the ultrasonic bath. TPC was the highest in the extract in which solvent-to-herb ratio was the least (10:1) and particle size was in the range of 2–5 mm. As a result of the studies, the analytical procedure of the determination of TPC was developed and its parameters were justified. This methodology complies with the requirements for pharmaceutical analysis to ensure the reliability of results during pharmaceutical development and routine control of Salvia sclarea extracts.

scholarly journals Phytochemical Composition, Antioxidant and Antiproliferative Activities of Defatted Sea Buckthorn (Hippophaë rhamnoides L.) Berry Pomace Fractions Consecutively Recovered by Pressurized Ethanol and Water

Antioxidants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 274 ◽  
Author(s):  
Lijana Dienaitė ◽  
Audrius Pukalskas ◽  
Milda Pukalskienė ◽  
Carolina V. Pereira ◽  
Ana A. Matias ◽  
...  
Keyword(s):  
Functional Foods ◽  
Phenolic Content ◽  
Sea Buckthorn ◽  
Total Phenolic ◽  
Antiproliferative Effects ◽  
Phytochemical Composition ◽  
Ht29 Cells ◽  
Caco2 Cells ◽  
Potential Applications ◽  
Dpph Scavenging

This study aimed at valorisation of sea buckthorn pomace (SBP) for the production of extracts containing valuable bioactive compounds. For this purpose, SBP defatted by supercritical CO2 was subjected to consecutive fractionation with pressurized ethanol and water, which yielded 11.9% and 4.8% of extracts, respectively. The extracts were evaluated for their antioxidant potential, phytochemical composition and antiproliferative effects against cancer cells. Water extracts exhibited remarkably higher values in Folin-Ciocalteu assay of total phenolic content, oxygen radical absorbance capacity (ORAC), ABTS●+/DPPH● scavenging and cellular antioxidant activity (CAA) assays and more efficiently inhibited proliferation of HT29 cells at non-cytotoxic concentrations measured in non-tumoral Caco2 cells. Among 28 detected and 21 quantified phytochemicals, flavonols with the structures of isorhamnetin (five compounds), quercetin (three compounds), kaempferol (three compounds) glycosides and catechin (six compounds) were the most abundant in the extracts. In conclusion, the applied method of fractionation of SBP produces promising natural antioxidant complexes with antiproliferative properties that could find potential applications in nutraceuticals, functional foods and cosmeceuticals.

Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom

2021 ◽  
pp. 100416
Author(s):  
Marta Mena García ◽  
Vanessa Branco Paula ◽  
Noé Dominguez Olloqui ◽  
Domingo Fernández García ◽  
Patricia Combarros Fuertes ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Sensory Properties ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Boletus Edulis

scholarly journals Identification, characterization and application of a natural food colourant from Hibiscus sabdariffa

2017 ◽  
Author(s):  
◽  
Shivon Sipahli
Keyword(s):  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Natural Food ◽  
Hibiscus Sabdariffa ◽  
Crude Extracts ◽  
Solvent Systems ◽  
Radical Scavenging Ability ◽  
The Stability

Hibiscus sabdariffa is an under-utilised plant that has been reported to have great potential in the pharmaceutical and nutraceutical industries. The vibrant red pigment indicates a source of anthocyanins that could be produced into a food colourant with additional nutritional benefits however stability is a hindering factor. The crude anthocyanins were extracted from dried calyces by means of four different acidified ethanol and methanol solvent systems to determine the maximum crude anthocyanin yield. The crude extracts were analysed under the following parameters; heat, light, pH stability and degradation kinetics, which included thermal degradation and DPPH radical scavenging ability. Two synthetic colourants were analysed based on the stability parameters; heat, light and pH and compared with the natural H. sabdariffa crude extracts. Each of the four crude extracts were analysed for the total phenolic content using Folin Ciocalteu’s method. The DPPH and FRAP assays were used to determine the radical scavenging activity of the extract with the highest yield. The identification and quantification of the crude anthocyanins were carried out using HPLC-DAD. The highest crude anthocyanin yield of 19.92% was observed by HCl acidified ethanol extract Acetic acid/water/methanol extract produced the lowest yield of 8.72%. The stability results showed that pigment retention of samples heated at 80˚C had a greater decrease over time than those heated at 50˚C. The pH stability of samples incubated for 7 days indicated that crude anthocyanins degraded slower at acidic pH, which is in keeping with reported literature therefore this extract, should be added to foods with lower pH. Light stability showed slower degradation in dark incubated samples resulting in 84% pigment retention after a 10 day period. Synthetic colourants proved to be superior, as they had showed better stability than the natural colourant under the same conditions. Half-life of thermally treated samples showed a decrease upon heating, colour was also affected as samples became dull and murky. DPPH of thermal treated samples showed a decline in radical scavenging activity from 70 to 85˚C and thereafter an increase was observed between 85 and 90˚C, this could be due to the release of degradation products that have antioxidant capability. Solvent systems did not have an effect on the total phenolic content of crude extracts as no significant difference was observed by each of the H. sabdariffa crude extracts contained an average of 54.67 mg/ml GAE. The radical scavenging ability assessed by the DPPH and FRAP assays showed 53.75% and 57.51% radical scavenging ability respectively. Although the synthetic colourants showed better stability, a natural food colourant from H. sabdariffa can still be beneficial as it has potential to be applied into foods that contain low pH such as jelly and yoghurt. The additional benefits that natural food colourants possess aid in the marketability of the product.

scholarly journals Production of Polyphenol from Phyllanthus Emblica using Soxhlet Extraction Process

2019 ◽  
Vol 8 (4) ◽  
pp. 5010-5012
Keyword(s):  
Large Scale ◽  
Phenolic Content ◽  
Maximum Yield ◽  
Soxhlet Extraction ◽  
Extraction Process ◽  
Total Phenolic ◽  
Scale Production ◽  
Phyllanthus Emblica ◽  
Large Scale Production ◽  
Anti Oxidant

Phyllanthus emblica contains rich vitamin C and polyphenol. In the present work, the potential anti oxidant polyphenols is produced from Phyllanthus emblica using soxhlet extraction process. For this purpose, 150 millimeter size of the phyllanthus emblica bark was collected and solvents such as ethanol, acetone and methanol is used for extracting polyphenols from the Phyllanthus emblica. The obtained extract is separated and total phenolic content is determined from the product. From the study it was observed that maximum yield of polyphenol obtained from 80 volume % of ethanol at a temperature of 70°C. The results will be useful in understanding this amla fruit, hence large scale production can be improved industrially.

scholarly journals Stability of the Ellagitannin Fraction and Antioxidant Capacity of Varietal Pomegranate Juices

2015 ◽  
Vol 10 (6) ◽  
pp. 1934578X1501000
Author(s):  
Pedro Mena ◽  
Cristina García-Viguera
Keyword(s):  
Antioxidant Capacity ◽  
Ellagic Acid ◽  
Phenolic Content ◽  
Punica Granatum ◽  
In Vitro Assays ◽  
Total Phenolic ◽  
Promising Alternative ◽  
The Stability ◽  
Punica Granatum L

This work aimed to assess the effect of combining two pomegranate (Punica granatum L.) cultivars at different rates on the ellagitannin content, antioxidant capacity, and total phenolic content of varietal pomegranate juices. Widely distinct juices made from Mollar de Elche and Wonderful cultivars were used for the elaboration of blended juices. They were stored for 70 days at both room and refrigeration temperatures. This study revealed a significant cultivar effect on the stability of main pomegranate ellagitannins (punicalagins, punicalins, punicalagin-like compound, and ellagic acid derivatives) and on the antioxidant capacity measured by the ABTS+ and DPPH• in vitro assays. Blended juices enhanced and/or retained the initial ellagitannin content and antioxidant capacity of pure juices during storage. Thus, blending varietal juices could be suggested as a promising alternative to the development of fresh juices with a high, stable phytochemical load.

COMPARATIVE STUDY OF TOTAL PHENOLIC CONTENT, ANTI-OXIDANT ACTIVITY AND FREE RADICALSCAVENGING POTENTIAL OF TWO DIFFERENT SOLVENT EXTRACTS OF MOMORDICA DIOICA ROXB.EX WILD. & MOMORDICA CHARANTIA L. (CUCURBITACEAE)

INDIAN DRUGS ◽  
2012 ◽  
Vol 49 (10) ◽  
pp. 33-41
Author(s):  
M. S Kale ◽  
◽  
S. D. Katekhaye
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Momordica Charantia ◽  
In Vitro Assays ◽  
Total Phenolic ◽  
Anti Oxidant ◽  
Acetone Extracts

The fruits of Momordica dioica Roxb. ex Wild. & Momordica charantia L. (Cucurbitaceae) are used as vegetable in India. The fruits are used in the management of diabetes and other diseases. Since these effects may be correlated with the presence of anti-oxidant compounds, methanol and 70% acetone extracts of these plants were evaluated and compared for their total phenolic content, anti-oxidant activity and radical scavenging activity. Total phenolic content of methanol extract of both fruits was found to be relatively higher than acetone extract. The anti-oxidant potential of the extracts were assessed by employing different in vitro assays such as reducing power assay, DPPH, hydrogen peroxide scavenging assay, OH radical scavenging capacities, peroxidation inhibiting activity through linoleic acid emulsion system and anti-hemolytic assay. Though all the extracts exhibited dose dependent reducing power activity, acetone extracts of the samples were found to have more hydrogen donating ability.

Evaluation of anti-oxidant activities and total phenolic content of Chromolaena odorata

2010 ◽  
Vol 48 (2) ◽  
pp. 729-732 ◽  
Author(s):  
K. Srinivasa Rao ◽  
Pradeep Kumar Chaudhury ◽  
Anshuman Pradhan
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Chromolaena Odorata ◽  
Anti Oxidant

scholarly journals Germinated Buckwheat: Effects of Dehulling on Phenolics Profile and Antioxidant Activity of Buckwheat Seeds

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 740
Author(s):  
Andrej Živković ◽  
Tomaž Polak ◽  
Blaž Cigić ◽  
Tomaž Požrl
Keyword(s):  
Mass Spectrometry ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Functional Foods ◽  
Phenolic Content ◽  
Germination Rate ◽  
Dry Weight ◽  
Total Phenolic ◽  
Negative Effects ◽  
Germinated Seeds

The aim was to investigate the effects of the cold dehulling of buckwheat seeds on their germination, total phenolic content (TPC), antioxidant activity (AA) and phenolics composition. Cold dehulling had no negative effects on germination rate and resulted in faster rootlet growth compared to hulled seeds. Although the dehulling of the seeds significantly decreased TPC and AA, the germination of dehulled seeds resulted in 1.8-fold and 1.9-fold higher TPC and AA compared to hulled seeds. Liquid chromatography coupled to mass spectrometry identified several phenolic compounds in free and bound forms. Rutin was the major compound in hulled seeds (98 µg/g dry weight), orientin and vitexin in 96-h germinated dehulled seeds (2205, 1869 µg/g dry weight, respectively). During germination, the increases in the major phenolic compounds were around two orders of magnitude, which were greater than the increases for TPC and AA. As well as orientin and vitexin, high levels of other phenolic compounds were detected for dehulled germinated seeds (e.g., isoorientin, rutin; 1402, 967 µg/g dry weight, respectively). These data show that dehulled germinated seeds of buckwheat have great potential for use in functional foods as a dietary source of phenolic compounds with health benefits.

scholarly journals Comparison of Anti-oxidant Activity of Five Elected Wild Commercial Mushrooms in Four Different Solvents as an Alternative Oxidative Stress Reliever

2019 ◽  
pp. 3
Author(s):  
Shahnaz Salamat ◽  
Muhammad Shahid
Keyword(s):  
Oxidative Stress ◽  
Phenolic Content ◽  
Pleurotus Eryngii ◽  
Total Phenolic ◽  
Volvariella Volvacea ◽  
Test Models ◽  
Anti Oxidant ◽  
Dpph Scavenging Activity ◽  
Dpph Scavenging

Mushroom also known as a lit source of nutritional and therapeutical component so in order toevaluate the usefulness of the Pakistani wild mushroom strains as the possible nutracueticals, adetailedstudy entailing several tests for the determination of anti-oxidant potential was carried out on the electedmushrooms in four different solvents. Strains of Lentinus edodes, Pleurotus ostreatus, Volvariella volvacea,Pleurotus eryngii and Ganoderma lucidum were extracted for this particular purpose in the water, n- butanol,n-hexane and choloroform solvents. Test models including Total Phenolic Content assay, Total FlavonoidContent assay, 2,2-diphenyl-1,1-picrylhydrazyl (DPPH) Scavenging Activity assay and Reducing Powerassay were utilized for carrying out the comparative analysis among the selected mushrooms. The acquiredresults indicated that the extract of Volvariella volvacea and Pleurotus eryngii possess copacetic anti-oxidantpotential and can be utilized as oxidative stress reliever in humans. Furthermore, extraction studies alsoindicated that water is the most suitable solvent for anti-oxidants extraction for these mushrooms. Finding ofthe anti-oxidant potential for elected wild mushrooms contra indicate that these mushrooms can be safelyexploited as a amended natural anti-oxidant in comparison to its synthetic counterpart.

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