scholarly journals Antioxidant Content in Solanum Anguivi Lam Berries as Affected by Cooking at Different Stages of Ripening

2019 ◽  
pp. 1-10
Author(s):  
Caroline Yaya Abbe ◽  
Nestor Aboa ◽  
Pascal Amédée Ahi
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Nutritive Value ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Food Science ◽  
Total Flavonoids ◽  
Standard Methods ◽  
Total Flavonoids Content

Aims: In this research changes in vitamin C, flavonoids, polyphenols, tannins contents and antioxidant activity in Solanum anguivi Lam berries during ripening and heat treatment have been studied. Place and Duration of Study: Department of Food Science and Technology (UFR-STA), University Nangui Abrogoua, between May 2017 and August 2018. Methodology: The fresh and boiled berries (at 10 and 15 min) were dried and ground to obtain powders. Then, phenolic compounds (tannins, flavonoids and polyphenols), vitamin C were investigated using standard methods. Antioxidant properties were determinated by reducing power (RP), 2,2-diphenyl-1-picrylhydrazyl (DPPH). Results: Green berries had the highest content in vitamin C (32.23 ± 0.03 mg / 100 g FW), tannins (0.19 ± 0.02 mg tannic acid / 100 g DW), polyphenols (1162.33 ± 0.02 mg GAE / 100 g DW) and antioxidant activity (86.96 ± 0.49%). As far as the berries were ripened, its contents of tannins, vitamin C and polyphenols decreased, like it antioxidant activity. Registered losses were polyphenols (61.2%) > vitamin C (59.8%) > tannins (52.6%) > antioxidant activity (17.88%). While, total flavonoids content increased in red berries. Under boiling times, phenolic compounds, vitamin C and antioxidant activity decreased gradually in the berries. Registered losses in green berries were antioxidant activity (97.86%) > vitamin C (59.78%) > polyphenols (52.39%) > tannins (31.57%).  Conclusion: Solanum anguivi Lam berries consumed in Côte d’Ivoire contain significant levels of phenolic compounds, vitamin C and antioxidant activity that are essential for human health but no more 10 min of boiling, this nutritive value were well-preserved.

scholarly journals Influence of Drying Temperature on Phenolic Acids Composition and Antioxidant Activity of Sprouts and Leaves of White and Red Quinoa

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Urszula Złotek ◽  
Urszula Gawlik-Dziki ◽  
Dariusz Dziki ◽  
Michał Świeca ◽  
Renata Nowak ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Hydroxyl Radicals ◽  
Phenolic Acids ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Chenopodium Quinoa ◽  
Reducing Power ◽  
Oh Radicals ◽  
Drying Temperature

The aim of this study was to evaluate the influence of drying temperature on the phenolic acids profile and antioxidant activity of sprouts and leaves red and white Chenopodium quinoa (RQ and WQ, respectively). Four-day sprouts and leaves dried at 30, 45, and 60°C were tested. All sprouts contained significant amounts of phenolic compounds; however, higher content was determined in the RQ sprouts. Phenolic compounds from WQ sprouts seem to be thermostable in the studied temperature range, whereas total phenolics content in RQ sprouts decreased significantly after drying in the 60°C. Content of vanillic and p-coumaric acids did not differ significantly between sprouts dried at the same conditions; however, their level decreased in the high temperature. Irrespective of the drying temperature, higher activity against ABTS free radicals and reducing power was observed in the case of RQ sprouts extracts. Sprouts dried at 30°C had a higher ability to scavenge hydroxyl radicals. RQ sprouts were characterized by about two times higher antioxidant activity regardless of the method used. No significant differences between total phenolics (TPC) and flavonoids content in RQ and LQ leaves were found. In the both cases, decrease of TPC was observed after drying in the highest temperature. The leaves do not differ too much in terms of the phenolic acids profile, whereas the differentiating factor is thermal processing. Leaves of both quinoa contained thermostable compounds able to scavenge hydroxyl radicals. Reducing power and ability to scavenge OH radicals were correlated with all components of quinoa sprouts which suggest synergism between them and does not indicate the key role of a particular compound in creating antioxidant capacity. Germination and subsequent oven-drying at 30°C of quinoa seeds significantly increased the antioxidant properties compared with raw seeds. Also, in the case of leaves, the best results were obtained after drying at 30°C.

scholarly journals Phenolic compounds and in vitro antioxidant activity of six accessions of mashua (Tropaeolum tuberosum R. & P.) from Puno Region, Peru

2021 ◽  
Vol 74 (3) ◽  
pp. 9707-9714
Author(s):  
Haim Behar Montes ◽  
Oscar Reategui ◽  
Danae Marcela Liviac Muñoz ◽  
Jesús Heráclides Arcos Pineda ◽  
Iván Karlos Best Cuba
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Colorimetric Method ◽  
Antioxidant Properties ◽  
Total Content ◽  
Total Flavonoids ◽  
Total Polyphenols ◽  
Tropaeolum Tuberosum ◽  
In Vitro Antioxidant Activity

Mashua (Tropaeolum tuberosum R. & P.) is an Andean crop of high nutritional value and medicinal properties, which presents a great diversity in morphology and color. The aim of the study was to evaluate the content of phenolic compounds and in vitro antioxidant activity of the most economically important mashua accessions in the Puno Region, Peru. Six accessions of mashua (three purplecolored and three yellow-colored) were evaluated. The content of total polyphenols, total flavonoids and identification of phenolic compounds was determined by the Folin-Ciocalteu assay, aluminum chloride colorimetric method and HPLC-DAD, respectively. In vitro antioxidant activity was evaluated using the FRAP and DPPH assays. In general, the purple-colored mashua had a significantly higher content of total polyphenols, total flavonoids, and in vitro antioxidant activity compared to the yellowcolored mashua; being the Tt-23 accession purple-colored (peel/pulp, purple/purple), which presented a significantly higher content of phenolic compounds and in vitro antioxidant activity compared to the other accessions evaluated (P<0.05). Furthermore, a significant correlation was observed between FRAP and DPPH activities with the total content of polyphenols and flavonoids (P<0.01), as well as between FRAP activity and the caffeic acid and rutin levels (P<0.05). These results suggest that purple-colored mashua, particularly the Tt-23 accession (peel/pulp, purple/purple), has better nutraceutical and antioxidant properties due to its higher content of phenolic compounds.

scholarly journals The influence of gamma-irradiation on the formation of free radicals and antioxidant status of oregano (Origanum vulgare L.)

2008 ◽  
Vol 25 (No. 3) ◽  
pp. 131-143 ◽  
Author(s):  
J. Horváthová ◽  
M. Suhaj ◽  
M. Polovka ◽  
V. Brezová ◽  
P. Šimko
Keyword(s):  
Thermal Stability ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Epr Spectroscopy ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Total Content ◽  
Life Time ◽  
Total Phenolic ◽  
Origanum Vulgare

The influence of various gamma-radiation dose absorptions on oregano (<i>Origanum vulgare</i> L.) solid samples was monitored by means of electron paramagnetic resonance (EPR) spectroscopy. Further, the antioxidant activity of oregano methanol/water extracts was characterised using DPPH (1,1-diphenyl-2-picrylhydrazyl free radical); thiobarbituric acid reactive substances (TBARS); ferric reducing power (FRP); and total content of phenolic compounds (TPC) assays. EPR spectroscopy was used for the investigation of the influence of the absorbed dose on the character of the paramagnetic structures formed, as well as for their thermal stability and life-time characterisation. EPR spectrum of the reference (non-irradiated) sample represents a broad singlet line with unresolved hyperfine splitting, attributable to Mn(II) ions, upon which the additional sharp EPR signal (g = 2.0022, &Delta;B<sub>pp</sub> &asymp; 1 mT) is superimposed, assigned to stable semiquinone radicals produced by the oxidation of polyphenolic compounds present in plants. The additional paramagnetic structures of different origin (mostly of cellulose and carbohydrate), possessing diverse thermal stability and life-time, were identified in the gamma-irradiated samples. Immediately after irradiation, a statistically significant increase was observed of the TBARS values and the total content of phenolic compounds in methanol/water oregano extract. The alterations of the antioxidant properties of oregano extracts with the time after the radiation treatment were also monitored. A substantial time-dependent decrease of antioxidant activity was observed, probably as a result of storage, with both irradiated and non-irradiated oregano samples, as obvious from the ferric reducing power test and the content of total phenolic substances. The influence of irradiation and subsequent storage of oregano samples on the DPPH radical-scavenging ability was only negligible.

scholarly journals Characterization of Extra Early Spanish Clementine Varieties (Citrus clementina Hort ex Tan) as a Relevant Source of Bioactive Compounds with Antioxidant Activity

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 642
Author(s):  
Laura Cebadera ◽  
Maria Inês Dias ◽  
Lillian Barros ◽  
Virginia Fernández-Ruiz ◽  
Rosa Mª Cámara ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Soluble Sugars ◽  
Antioxidant Properties ◽  
Daily Intake ◽  
Reducing Power ◽  
Citrus Clementina ◽  
Abundant Fatty Acid

The most relevant nutrients and bioactive compounds (soluble sugars, dietary fiber, ascorbic acid and organic acids, individual phenolic compounds, fatty acids, and tocopherols) as well as antioxidant activity have been characterized in three extra early varieties of clementine (Citrus clementina Hort ex Tan. Basol, Clemensoon and Clemenrubí) cultivated in Valencia (Spain). Clementines are a relevant source of bioactive compounds, such as vitamin C (values around 80 mg/100 g), allowing to satisfy the recommended daily intake with the consumption of a normal portion. Sucrose was the most abundant sugar, and potassium the main mineral while manganese was the least. Fat content was very low (<0.5 mg/100 g), with palmitic acid and α-tocopherol the most abundant fatty acid and vitamin E form, respectively. Flavonoids were the predominant phenolic compounds, with narirutin/naringin and (neo)hesperidin the best represented ones. The antioxidant capacity evaluated by reducing power, DPPH, and β-carotene bleaching inhibition assays was satisfactory with values similar to those reported in other citrus fruits. Thus, this fruit is a relevant source of bioactive compounds with antioxidant properties of interest for consumers and the food industry.

scholarly journals BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF PINEAPPLE FRUIT OF DIFFERENT CULTIVARS

2016 ◽  
Vol 38 (3) ◽  
Author(s):  
ESTER ALICE FERREIRA ◽  
HELOISA ELIAS SIQUEIRA ◽  
EDUARDO VALERIO VILAS BOAS ◽  
VANESSA STAHL HERMES ◽  
ALESSANDRO DE OLIVEIRA RIOS
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Carotenoid Concentration ◽  
Yellow Color ◽  
Pineapple Fruit ◽  
High Concentrations ◽  
Carotenoid Profile

ABSTRACT Pineapple is widely consumed and appreciated not only due to its taste and aroma, and also to its nutritional, functional and antioxidant properties, including its vitamin C and carotenoid contents. Brazil is one of the largest world’ pineapple producer, and Pérola and Smooth Cayenne cultivars are the most commonly grown and marketed, but their susceptibility to fusariosis can compromise cultivation. New cultivars resistant to this pathogen are available to meet the demands of pineapple producers and consumers. The aim of this study was to evaluate the content of bioactive compounds and antioxidant activity of pineapple fruits of Imperial, Victoria, IAC Fantástico and Gomo de Mel cultivars, as well as traditional Pérola and Smooth Cayenne cultivars. Fruits grown in the Triângulo Mineiro region were evaluated by colorimetry, determination of ascorbic acid and phenolic compounds by spectrometry, antioxidant activity by ABTS and carotenoid profile by HPLC. Regarding color, Gomo de Mel cultivar showed lower brightness and higher value of parameter b*, indicating a more intense yellow color in this fruit. This result is consistent with the highest carotenoid concentration in this cultivar. Another cultivar that stood out was Imperial, which, while maintaining high carotenoid levels, also showed high concentrations of vitamin C and phenolic compounds, and higher antioxidant activity. Victoria cultivar showed low levels of bioactive compounds and antioxidant activity, even lower than IAC Fantástico cultivar, which showed levels of bioactive compounds similar to traditional Pérola and Smooth Cayenne cultivars.

scholarly journals Physicochemical characterization and antioxidant activity of Calabura fruit (Muntingia calabura L.)

2016 ◽  
Vol 7 (2) ◽  
pp. 67 ◽  
Author(s):  
Gustavo Araujo Pereira ◽  
Pedro Henrique Ferreira Tomé ◽  
Henrique Silvano Arruda ◽  
Edson José Fragiorge ◽  
Paulo Roberto Ribeiro
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Antioxidant Properties ◽  
Physicochemical Characterization ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
High Yield ◽  
Total Phenolic

The objective of this work was to determine the physical and physicochemical characteristics, proximate composition, antioxidant activity, total phenolic compounds, vitamin C content and total anthocyanins of different fractions of the calabura fruits (peel, pulp and whole fruit). The fruits showed average diameter and weight of 14.50 mm and 1.57 g, respectively, and high yield in pulp (75.38%). The whole fruit showed: pH (5.64), titratable acidity (0.11 g citric acid 100 g-1), soluble solids (10.24 °Brix), ratio (93.76), moisture (77.36%), ash (5.65%), lipids (7.79%), proteins (8.29%), crude fiber (5.93%), carbohydrates (72.15%), vitamin C (3.30 mg 100 g-1), phenolic compounds (526.55 mg tannic acid equivalents (TAE) 100 g-1), anthocyanins (4.08 mg cyanidin-3-glucoside equivalents (CGE) 100 g-1) and DPPH IC50 (82.25 μg mL-1).The peel showed high antioxidant activity (82.00 μg mL-1) due to the highest contents of phenolic compounds (868.90 mg TAE 100 g-1), anthocyanins (3.87 mg CGE 100 g-1) and vitamin C (4.20 mg 100 g-1). In conclusion, the calabura fruit showed high content of bioactive compounds with antioxidant properties in vitro.

scholarly journals Phenolic Profile and Antioxidant Activity of Propolis Extracts From Poland

2019 ◽  
Vol 14 (5) ◽  
pp. 1934578X1984977 ◽  
Author(s):  
Magdalena Woźniak ◽  
Lucyna Mrówczyńska ◽  
Agnieszka Waśkiewicz ◽  
Tomasz Rogoziński ◽  
Izabela Ratajczak
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Ethanolic Extract ◽  
Natural Material ◽  
Antioxidant Power ◽  
Antioxidant Agents

Propolis is a natural material collected by honeybees, containing bioactive compounds that exhibit biological activity. The aim of this study was to assess the chemical composition of Polish propolis extracted with two different concentrations of ethanol, namely 70% and 96%, and to evaluate their antioxidant activity depending on extraction conditions. Samples of Polish propolis were extracted with 70% and 96% ethanol in order to obtain the ethanolic propolis extracts EEP70 and EEP96, respectively. Concentrations of 10 flavonoids and 6 phenolic acids were determined using the UPLC-PDA-TQD system. The antioxidant properties were determined based on the DPPH· free radical scavenging activity, Fe3+ reducing power assay, and ferrous ions (Fe2+) chelating activity assays. Moreover, the effects of the propolis extracts on human red blood cell morphology , the selective permeability of their membrane, as well as on free radicals-induced hemolysis were also assessed. Qualitative and quantitative analyses of both propolis extracts indicated that 70% ethanolic extract contained higher amounts of phenolic compounds than 96% ethanolic extract. The levels of antioxidant activity indicated that both Polish propolis extracts exhibited a high and comparable antioxidant power. The concentration of ethanol used for extraction had no effect on the antioxidant potential of propolis. The presented results indicate that the extracts of Polish propolis are rich in phenolic compounds and are very effective as antioxidant agents. Therefore, they may be applied as a constituent of products used in phytotherapy regardless of the concentration of ethanol used in propolis extraction.

scholarly journals Antioxidant Activity of Some Edible Flowers Water Extracts from Bulgaria

2020 ◽  
Vol 77 (1) ◽  
pp. 54
Author(s):  
Dorina PETKOVA ◽  
Dasha MIHAYLOVA ◽  
Petko DENEV ◽  
Albert KRASTANOV
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Rosa Damascena ◽  
Total Flavonoids ◽  
Alternative Source ◽  
Plant Materials ◽  
Total Flavonoids Content ◽  
Viola Tricolor ◽  
Calendula Officinalis L

Recently, there has been a considerable interest in finding natural antioxidants from plant materials to replace the synthetic ones. The edible flowers represent a valuable alternative source of bioactive compounds and have been used as food and herbs with increasing interest. The antioxidant properties of 7 edible flowers of the South Bulgaria, including Viola tricolor L., Cucurbita pepo L., Sambucus nigra L., Calendula officinalis L., Hibiscus rosa-sinensis L., Rosa damascena Mill., and Allium ursinum L. were evaluated. The contents of flower chemicals, such as total phenolics and total flavonoids content, were determined as well. By comparing decoction and infusion as methods of extraction, the decoction ones revealed to be the most appropriate in respect of the evaluated compounds. The results showed that the highest antioxidant activity was found in the Rosa damascena and Viola tricolor ones. The established total polyphenol content and total flavonoids in the decocts of Rosa damascena and Viola tricolor were 56.66 ± 0.48 and 135.82 ± 1.50 mg GAE/g dw and 28.60 ± 0.43 and 15.87± 0.52 mg QЕ/g dw, respectively. The present research extends the traditional knowledge and revealed an opportunity to obtain biological active substances of the nature and edible flowers in particular.

scholarly journals Impact of Different Packaging Systems on Selected Antioxidant Properties of Frozen-Stored Broccoli

2019 ◽  
Vol 26 (2) ◽  
pp. 383-396
Author(s):  
Joanna Kapusta-Duch ◽  
Teresa Leszczyńska ◽  
Barbara Borczak ◽  
Adam Florkiewicz ◽  
Anna Ambroszczyk
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Nutritive Value ◽  
Antioxidant Properties ◽  
Quality Parameters ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Total Polyphenols ◽  
High Antioxidant Activity ◽  
Β Carotene

Abstract Broccoli has a very good nutritive value, high antioxidant activity and pro-healthy potential. Freezing is one of best methods for vegetable storage and broccoli belongs to the group of vegetables subjected to this process on an industrial scale. This work investigates the effect of type of container: low density polyethylene (PE-LD) bags and oriented polystyrene (OPS) boxes on selected quality parameters in frozen broccoli. The experimental material was the broccoli cultivar LordF1. The vegetable was subjected to blanching, freezing and 3-month storage. At the every stage of an experiment the material was examined in terms of: vitamin C content; β-carotene; total polyphenols; and antioxidant potential, which was determined basing on the ability to quench the ABTS˙+ free radical. It has been found that vegetables which were kept frozen for 3 months in two types of container had parallel levels of vitamin C, β-carotene; total polyphenols; and similar antioxidative potential.

scholarly journals Sustainable Processing of Floral Bio-Residues of Saffron (Crocus sativus L.) for Valuable Biorefinery Products

Plants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 523
Author(s):  
Stefania Stelluti ◽  
Matteo Caser ◽  
Sonia Demasi ◽  
Valentina Scariot
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Antioxidant Properties ◽  
Crocus Sativus ◽  
Extraction Technique ◽  
Ultrasound Assisted Extraction ◽  
Average Value ◽  
Assisted Extraction ◽  
High Yields ◽  
Crocus Sativus L

Tepals constitute the most abundant bio-residues of saffron (Crocus sativus L.). As they are a natural source of polyphenols with antioxidant properties, they could be processed to generate valuable biorefinery products for applications in the pharmaceutical, cosmetic, and food industries, becoming a new source of income while reducing bio-waste. Proper storage of by-products is important in biorefining and dehydration is widely used in the herb sector, especially for highly perishable harvested flowers. This study aimed to deepen the phytochemical composition of dried saffron tepals and to investigate whether this was influenced by the extraction technique. In particular, the conventional maceration was compared with the Ultrasound Assisted Extraction (UAE), using different solvents (water and three methanol concentrations, i.e., 20%, 50%, and 80%). Compared to the spice, the dried saffron tepals showed a lower content of total phenolics (average value 1127.94 ± 32.34 mg GAE 100 g−1 DW) and anthocyanins (up to 413.30 ± 137.16 mg G3G 100 g−1 DW), but a higher antioxidant activity, which was measured through the FRAP, ABTS, and DPPH assays. The HPLC-DAD analysis detected some phenolic compounds (i.e., ferulic acid, isoquercitrin, and quercitrin) not previously found in fresh saffron tepals. Vitamin C, already discovered in the spice, was interestingly detected also in dried tepals. Regarding the extraction technique, in most cases, UAE with safer solvents (i.e., water or low percentage of methanol) showed results of phenolic compounds and vitamin C similar to maceration, allowing an improvement in extractions by halving the time. Thus, this study demonstrated that saffron tepals can be dried maintaining their quality and that green extractions can be adopted to obtain high yields of valuable antioxidant phytochemicals, meeting the requirement for a sustainable biorefining.

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