scholarly journals Physicochemical Properties, Sensory Acceptance and Storage Stability of Yogurt Flavored with Refractance Window Dried Passion Fruit Powder

2021 ◽  
pp. 38-49
Author(s):  
Amos Asiimwe ◽  
Julia B. Kigozi ◽  
John Muyonga
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Phenolic Content ◽  
Storage Period ◽  
Passion Fruit ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Total Antioxidant ◽  
Fruit Powder

Aims: The study evaluated the use of refractance window dried passion fruit powder as a flavoring for yogurt. Place and Duration of Study: Department of Food Technology and Nutrition, Makerere University, Kampala-Uganda between October 2020 and January 2021. Methodology: Passion fruit pulp was mixed in carboxymethyl cellulose and dried using a laboratory refractance window drier. Plain yogurt was flavored with 2% passion fruit powder. Passion fruit flavored, plain and commercial yogurt were analyzed for physico-chemical and sensory properties. Statistical analyses were performed using XLSTAT and all results were considered to be significant at P<0.05. Results: pH values and titratable acidity for all yogurts ranged from 4.67 to 3.77 and 1.21% to 2.89%, respectively throughout the 14 day storage period. The apparent viscosity of all yogurts increased significantly during storage and ranged from 413.76 cP to 525.20 cP, the syneresis of yogurts ranged from 25.6% to 32.2%, vitamin C content of the yogurts ranged from 0.69 mg/100 g to 1.91 mg/100 g, the carotenoid content of yogurts ranged from 0.55 µgRAE to 1.07 µgRAE, phenolic content of the yogurts ranged from 0.50 mg/100 g GAE to 8.01 mg/100 g GAE, whereas total antioxidant activity of the yogurts ranged from 0.21mg/100g VCE to 9.96mg/100g VCE. For all yogurt types, there was no significant change (p<0.05) in any of the sensory parameters (flavor, color, mouth feel, consistency, taste and overall acceptability) over the storage period of 14 days. Conclusion: Addition of passion fruit powder to yogurt resulted in increased levels of vitamin C, beta carotenoid, total phenolic content and total antioxidant activity, in comparison to plain yoghurt and commercial vanilla flavored yogurt. This will provide consumers with more nutritious options thereby improving nutrition of consumers.

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.

Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars

2012 ◽  
Vol 93 (5) ◽  
pp. 1198-1205 ◽  
Author(s):  
Shiamala Devi Ramaiya ◽  
Japar Sidik Bujang ◽  
Muta Harah Zakaria ◽  
Wong Sing King ◽  
Muhd Arif Shaffiq Sahrir
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Passion Fruit ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Total Antioxidant

scholarly journals Storage study of cereal bars formulated with banana peel flour

2018 ◽  
Vol 48 (3) ◽  
pp. 386-396 ◽  
Author(s):  
Vania Silva Carvalho ◽  
Ana Carolina Conti-Silva
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Storage Period ◽  
Banana Peel ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Total Phenolic Compounds ◽  
Content Type ◽  
Total Antioxidant ◽  
Cereal Bars

Purpose This paper aims to examine the bioactive compounds and texture properties of cereal bars formulated with banana peel flour during storage. Design/methodology/approach Seven cereal bars were produced and stored during 11 months, under vacuum and protected from the light. The total phenolic compounds, the activity antioxidant by ABTS [2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] method, the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) method expressed as EC50 (concentration required to reduce the original amount of free radicals by 50 per cent) and texture properties were evaluated over the storage period. Findings In general, total phenolic compounds decreased during storage (from 4.19 to 1.11 mg GAE. g-1f.w.). Although the total antioxidant activity (ABTS method) increased during the fifth month, it reduced during storage (from 3.41 to 0.30 µmol TE.g-1f.w.); and the EC50 was not modified in many formulations, though it decreased in other formulations during storage period (from 3913 to 19221 g fruit.g-1 DPPH). The force of rupture began to increase in the fourth month (reaching 62.4 N), and hardness began to increase in the ninth month (reaching 444 N). The formulation and time factors influenced the total phenolic compounds, total antioxidant activity (ABTS method), force of rupture and hardness, while EC50 was only influenced by the formulation (p-value = 0.001). A principal component analysis showed that time had little effect on the most important characteristics considered in description of the cereal bars. Originality/value Cereal bars can be consumed up to the third month of storage, considering the texture of the products. Moreover, the presence of bioactive compounds in cereal bars depends on the addition of banana peel flour, which it contributes to the insertion of total phenolic compounds and total antioxidant activity in cereal bars, aggregating functional properties in these products.

scholarly journals Bioactive compounds content and total antioxidant activity of two savoy cabbages

2014 ◽  
Vol 32 (No. 6) ◽  
pp. 549-554 ◽  
Author(s):  
M.A. Fernández-León ◽  
M. Lozano ◽  
D. González ◽  
M.C. Ayuso ◽  
M.F. Fernández-León
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Fresh Weight ◽  
Total Antioxidant ◽  
In Vitro Antioxidant Activity

The bioactive compounds, as well as the in vitro antioxidant activity of two Savoy cabbage cultivars, Dama and Leticia, grown in west of Spain under similar conditions were identified, quantified and compared. We found that cv. Dama presented in general betters results when compared with cv. Leticia. Cv. Dama presented higher concentrations of chlorophyll a (2.26 mg/100 g fresh weight), total phenolic content (102.71 mg of chlorogenic acid equivalent/100 g fresh weight) and total intact glucosinolates (195.22 &micro;mol of sinigrin equivalent/100 g fresh weight). Thus, cv. Dama exhibited higher values of in vitro antioxidant activity. &nbsp;

scholarly journals Antioxidant and cytotoxic activities of Parabaena sagitatta Miers

2013 ◽  
Vol 41 (2) ◽  
pp. 155-158
Author(s):  
TM Quadery ◽  
F Islam ◽  
M Ahsan ◽  
CM Hasan
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Brine Shrimp ◽  
Phenolic Content ◽  
Soluble Fraction ◽  
Total Phenolic ◽  
Cytotoxic Activities ◽  
Total Antioxidant Activity ◽  
Total Antioxidant

A methanolextract of the leaves of Parabaena sagitatta Miers and its petroleum ether, carbon tetrachloride, dichloromethane, ethylacetate and aqueous soluble partitionates were evaluated for antioxidant activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH), Folin-Ciocalteau reagent and phosphomolybdenum total antioxidant assays by using butylated hydroxytolune (BHT) and ascorbic acid as standards. The dichloromethane soluble fraction demonstrated the presence of significant amount of phenolic compounds 61.06 ± 0.54 mg GAE/g of extract and also has moderate antioxidant activity IC50 50.62 ± 0.25 ?g/ml. A positive correlation (R2), 0.969 was observed between total phenolic content and total antioxidant activity of P. sagitatta. The general toxicity was determined by brine shrimp lethality bioassay where the dichloromethane LC50DOI: http://dx.doi.org/10.3329/bjb.v41i2.13441 Bangladesh J. Bot. 41(2): 155-158, 2012 (December)

Phenolic Compounds and Antioxidant Activity of Olea europaea L. Fruits and Leaves

2006 ◽  
Vol 12 (5) ◽  
pp. 385-395 ◽  
Author(s):  
S. Silva ◽  
L. Gomes ◽  
F. Leitão ◽  
A. V. Coelho ◽  
L. Vilas Boas
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Olive Tree ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Total Antioxidant ◽  
Olive Seeds ◽  
Seed Extracts

Extracts of leaves, fruits and seeds of olive tree cultivars of Trás-os-Montes e Alto Douro (Portugal) were analysed by reverse phase HPLC with diode array detection and mass spectrometry (MS). This methodology allowed the identification of some common phenolic compounds, namely, verbascoside, rutin, luteolin-7-glucoside, oleuropein and hydroxytyrosol. Moreover the hyphenation of HPLC with MS enabled the identification of nüzhenide in olive seeds. An oleuropein glucoside was also detected in olive tree leaves. The total phenolic content was determined with the Folin Denis reagent and the total antioxidant activity with the ABTS method. There is a correlation between total antioxidant activity and total phenolic content with the exception of the seed extracts analysed. The apparent high antioxidant activity of seed extracts may be due to nüzhenide, a secoiridoid that is the major phenolic component of olive seeds. These results suggest a possible application of olive seeds as sources of natural antioxidants.

scholarly journals Red grape skin extract and oat β-glucan in shortbread cookies: technological and nutritional evaluation

2021 ◽  
Author(s):  
Arkadiusz Szpicer ◽  
Anna Onopiuk ◽  
Iwona Wojtasik-Kalinowska ◽  
Andrzej Półtorak
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Skin Extract ◽  
Total Antioxidant Activity ◽  
Grape Skin ◽  
Total Antioxidant ◽  
Red Grape ◽  
Grape Skin Extract

AbstractConsumers are increasingly interested in innovative products enriched with nutrients that counteract the development of civilisation-associated diseases. Thus, the development of new functional nutrient-enriched food products that meet consumer needs is therefore necessary. The aims of this study were to develop a novel shortbread cookie product by addition of red grape skin extract and oat β-glucan and to evaluate the influence of these modifications on physico‐chemical properties and consumer’s acceptance. The red grape skin extract used in this product is a source of polyphenols which are beneficial for human health and extend product shelf life. β-glucan is a soluble fraction of dietary fibre that helps to lower reduce blood cholesterol and glycemic levels. The influence of grape skin extract, β-glucan and a combination of both on the β-glucan content, colour and texture parameters, thermal properties, total antioxidant activity, total phenolic content, volatile compounds profile and sensory properties of shortbread cookies was analysed. Product with modified formulations had higher total antioxidant activity, total phenolic content and were was more thermally stable than control samples. The obtained innovative functional products were characterized by an increased content of oat β-glucan, which is desirable from a nutritional point of view. The DSC measurements showed higher oxidative stability of cookies enriched with β-glucan and red grape skin extract. The additives caused significant changes in the colour and profile of volatile compounds of the finished final product but did not affect the sensory acceptance among consumers. The use of these additives represents a development in food technology that may be valuable in the food industry to increase the nutritional value and extend the shelf shelf-life of bakery products.

Impact of Two Different Methods of Extraction on Total Antioxidant Activity and Phenolic Content in an Uncommon Plant (Sansevieria trifasciata) and Commonly Consumed Fruits

2021 ◽  
Vol 27 (1) ◽  
Author(s):  
Vandana Dohre ◽  
Surabhi Yadav
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Fruit Juices ◽  
Total Phenolic ◽  
Strong Positive Correlation ◽  
Total Antioxidant Activity ◽  
Fruit Extracts ◽  
Indian Gooseberry ◽  
Total Antioxidant

To determine and compare total antioxidant activity (TAA) and phenolic content (TPC) of Sansevieria trifasciata leaves’ extract with different fruits’ extract (Guava, Indian plum and Indian gooseberry) and fruit juices (Pomelo, Orange, and Beetroot) on the basis of two extraction methods, total phenolic content and antioxidant activity were analysed by Folin-Ciocalteu’s and Phosphomolybdate assay, respectively and expressed as equivalent to catechin. The extraction process of selected samples was done by using both decoction extraction method (DEM) and microwave-assisted method (MAE) of water solvent. Among both techniques of extractions, MAE exhibited significantly higher TPC and TAA than DEM. Compared to Sansevieria trifasciata plant extracts, there was a strong positive correlation coefficient (á<0.05) between the total phenolic contents and antioxidant activities of different fruit juices and fruit extracts in both the classical (DEM) and modern (MAE) techniques. Sansevieria trifasciata possesses a considerable amount of phenolic compounds and antioxidant activity concerning different fruit juices and fruit extracts which directly associated with health-promoting potential and appears as possible drug development for antioxidant. Among all extract and juices, Indian gooseberry possesses the greatest total phenolic content and antioxidant activity due to its higher TPC.

scholarly journals Evaluation of Total Antioxidant Activity and Total Phenolic Content of Different Tahini (Sesame Paste) Brands in Iran’s Market

2020 ◽  
Vol 14 (2) ◽  
pp. 13-19
Author(s):  
Naficeh Sadeghi ◽  
Mohammad Reza Vafi ◽  
Behrooz Jannat ◽  
Masoomeh Behzad ◽  
Mohammad Reza Oveisi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Total Antioxidant
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