scholarly journals Total Phenolic Content, Microbial Content and Sensory Attributes Evaluation of White Soft Cheese Incorporated With Mint (Mentha Spicata) Leaf Extract

2017 ◽  
Vol 10 (06) ◽  
pp. 36-40
Author(s):  
Abdulaal F. Fezea ◽  
Hyder N. Al- Zobaidy ◽  
Muhsin F. Al-Quraishi
Keyword(s):  
Total Phenolic Content ◽  
Leaf Extract ◽  
Phenolic Content ◽  
Sensory Attributes ◽  
Total Phenolic ◽  
Mentha Spicata ◽  
Soft Cheese

scholarly journals Pharmacognostical, Phytochemical, Antioxidant and Antimicrobial Activity of Costus woodsonii

2019 ◽  
pp. 53-59
Author(s):  
Mukesh S Sikarwar ◽  
Chew Khai Szeek ◽  
Neeraj Paliwal
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Plant Extract ◽  
Total Phenolic Content ◽  
Leaf Extract ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Phytochemical Analysis ◽  
Concentration Test ◽  
Antioxidant And Antimicrobial Activity

Background: Herbal medicine mostly contains wide range of chemical compounds responsible for medicinal therapeutic use. Costus woodsonii is commonly called as Red Button Ginger and synonyms of the botanical name are Costus spiralis, Alpinia spiralis and Costus pisonis. In Malay, it is known as Setawar Halia Merah. In Chinese, it is known as Hong Bi Qiao Jiang. Objective: This research was conducted to study the pharmacognostical, phytochemical, antioxidant and antimicrobial activity of C. woodsonii leaf extracts. Method: Macroscopy, microscopy, phytochemical analysis, thin layer chromatography, antioxidant activity and antimicrobial activity of C. woodsonii leaf were carried out. Total flavonoids were estimated in the leaf extract. The total phenolic content of C. woodsonii leaf was determined using Folin-Ciocalteu reagent. The antioxidant activity of leaf extract of C. woodsonii was determined by performing DPPH radical scavenging. The microbial activity was determined by Well diffusion test, MIC (Minimum Inhibitory Concentration) test and MBC (Minimum Bactericidal Concentration) test. Result and Discussion: C. woodsonii belongs to costaceae with elliptical green leaves. Till now are no extensive studies on C. woodsonii. Preliminary phytochemical analysis revealed the presence of flavonoid, steroid, fat, phenol, tannin and mucilage in leaf extract. Physicochemical studies further revealed the ash value of leaf as 8.7%. Among the three extractions, alcohol extractive values showed the highest as 13%. Loss on drying at 105 degree Celsius in leaf was found to be 12.67%. The plant extract showed total phenolic content of 7.941 mg GAE/g at concentration of 5µg/ml. As for flavonoids content, plant extract showed 21.7 mg RE/g at concentration of 200µg/ml and 43.4 mg RE/g at concentration of 400µg/ml. For antioxidant activity, the plant extract showed weak antioxidant activity in DPPH scavenging activity assay. For antimicrobial test, the leaf extract of C. woodsonii showed weak antimicrobial activity. Conclusion: From this study, it can conclude that C. woodsonii leaf extract possess weak antioxidant activity and weak antimicrobial activity which need to be further validated by using more antioxidant assays and antimicrobial tests.

scholarly journals Cooking methods affect eating quality, bio-functional components, antinutritional compounds and sensory attributes of selected vegetables

2021 ◽  
Vol 33 (SP1) ◽  
pp. 150-162
Author(s):  
Nusrat Maqbool ◽  
Sajad Ahmad Sofi ◽  
Hilal A. Makroo ◽  
Shabir A. Mir ◽  
Darakshan Majid ◽  
...  
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Sensory Attributes ◽  
Total Phenolic ◽  
Eating Quality ◽  
Cooking Methods ◽  
Total Flavonoids ◽  
Microwave Cooking ◽  
Functional Components

The study aimed to evaluate the effect of boiling, air-frying and microwave methods of cooking on the phytochemical and antinutritional activity of some vegetables. Total phenolic content was the highest in kale (9.70 mg GAE/g) using air frying and in carrot using microwave (9.15 mg GAE/g) and boiling (5.16 mg GAE/g) methods. The cooking of vegetables for 15 min of air frying depicted a significant increase in total flavonoids. Oxalate content in vegetables were significantly reduced by air frying, tannins by boiling and saponin in microwave cooking. A significant decrease in oxalate content was observed in kale by air frying and boiling methods, in carrot by microwave cooking, and reduction in tannins in tomatoes by air frying and boiling methods.

scholarly journals Assessment of Phenolic Content, Antioxidant Activity, Colour and Sensory Attributes of Wood Aged “Tsipouro”

2018 ◽  
Vol 6 (2) ◽  
pp. 318-328 ◽  
Author(s):  
Maria Giannakourou ◽  
Irini F. Stratati ◽  
Efthimia Maria Manika ◽  
Victoria Resiti ◽  
Panagiotis Tataridis ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Quercus Robur ◽  
Phenolic Content ◽  
Sensory Attributes ◽  
Sensory Profile ◽  
Total Phenolic ◽  
High Positive Correlation ◽  
Organoleptic Characteristics ◽  
The Impact

This study aimed at investigating the benefits of immersing oak sticks in the Greek pomace brandy named tsipouro, regarding its total phenolic content, antiradical-antioxidant activity, colour parameters and sensory profile. In order to induce rapid aging of tsipouro, alternative experimental conditions were applied. Results revealed that the phenolic migration from the wood to the tsipouro significantly increased both with temperature increase during aging as well as with the oak sticks /tsipouro ratio (w/v). The impact of oak wood diversity was also tested, by selecting different types of French oak (Quercus robur) and French and American oak mix (Quercus robur- Quercus alba) sticks. Results exhibited a significant effect of wood stick type on total phenolic content, antioxidant and antiradical activity, colour values and sensory attributes, especially on overall acceptance. High positive correlation among total phenolic content, antiradical and antioxidant activity and overall acceptance was found for all the extracts studied. Wood aging promoted the migration of phenolic compounds from the wood into the tsipouro, which, apart from the organoleptic characteristics, could possess health beneficial effects.

scholarly journals Aktivitas Antioksidan Ekstrak Fenol Daun Gayam (Inocarpus fagiferus Fosb)

Biosfera ◽  
2018 ◽  
Vol 35 (1) ◽  
pp. 37
Author(s):  
Dwi Marga Lestari ◽  
Nurul Mahmudati ◽  
Sukarsono Sukarsono ◽  
Nurwidodo Nurwidodo ◽  
Husamah Husamah
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Total Phenolic Content ◽  
Leaf Extract ◽  
Phenolic Content ◽  
Assay Method ◽  
Total Phenolic ◽  
Powder Samples ◽  
Leaf Powder ◽  
Dark Green

This study aims to determine the total phenolic content and antioxidant activity in gayam leaf extract (Incarpus fagiferus Fobs). The research method used is a quasi-experiment that aims to predict the situation to be achieved through actual experiments but no treatment. The sample used is old gayam leaves, with the characteristic of dark green leaf and rough leaf surface. The process of preparing simplicia, ie preparing fresh gayam leaves, dried in an oven temperature 45-50oC, and then dried to produce gayam leaf powder. Samples were extracted with methanol solvent and ethanol for 5 days. The total phenol assay method uses Folin-Ciocalteau method and antioxidant activity test using DPPH free radical retardation method (1,1-diphenyl-2-picrylhydrazyl). The results showed that the total phenolic content of gayam leaf extract with ethanol and methanol solvent was 313,704 GAE (Gallic Acid Equivalent) and 273,913 GAE, respectively. Antioxidant activity as a free antidote to free radical DPPH is known to be valued with IC50 (inhibitory concentration).

Factors influencing antioxidant activities and total phenolic content of guava leaf extract

LWT ◽  
2010 ◽  
Vol 43 (7) ◽  
pp. 1095-1103 ◽  
Author(s):  
Witayapan Nantitanon ◽  
Songwut Yotsawimonwat ◽  
Siriporn Okonogi
Keyword(s):  
Total Phenolic Content ◽  
Leaf Extract ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Factors Influencing ◽  
Guava Leaf

scholarly journals Antioxidant Effects of Walnut Leaves and Sweet Cherry Stems on Color, Lipid Oxidation and Sensory Quality of Cooked Pork Patties

2019 ◽  
Vol 47 (3) ◽  
Author(s):  
Andrei Iulian BORUZI ◽  
Violeta NOUR
Keyword(s):  
Antioxidant Activity ◽  
Lipid Oxidation ◽  
Leaf Extract ◽  
Phenolic Content ◽  
Sensory Attributes ◽  
Butylated Hydroxytoluene ◽  
Total Phenolic ◽  
Positive Effects ◽  
Stem Extract ◽  
Pork Patties

The effects of walnut leaf powder (WLP), walnut leaf extract (WLE) and cherry stem extract (CSE) on the oxidative and color stability of cooked pork patties were determined and compared with 0.01% butylated hydroxytoluene (BHT) and control (without antioxidant). Instrumental color, pH, total phenolic content, antioxidant activity, thiobarbituric acid reactive substances (TBARS) and sensory attributes were determined on manufactured patties initially (time 0) and after 5, 10 and 15 days of refrigerated storage. Addition of walnut leaf extract to pork patties was more effective than cherry stem extract in controlling lipid oxidation and color changes during cold storage, in agreement with results from the in vitro antioxidant activity. The natural additives significantly (p<0.05) increased phenolic content and antioxidant activity in cooked pork patties as compared to control and BHT treated samples, throughout the storage period. After 15 days, the TBARS values were significantly (p<0.05) reduced from 3.01 in control patties to 2.43, 1.58, 1.83 and 1.19 mg malondialdehyde per kg samples in patties with BHT, WLE, CSE and WLP, respectively. Addition of extracts showed positive effects on sensory attributes, the highest scores being achieved by WLP treated samples.    ********* In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue. *********

scholarly journals Development of low sodium salted eggs and its antioxidant potential

2018 ◽  
Vol 5 (2) ◽  
pp. 51 ◽  
Author(s):  
Setyaningrum Ariviani ◽  
Nur Hikmah Fitriasih ◽  
Dwi Ishartini
Keyword(s):  
Total Phenolic Content ◽  
Leaf Extract ◽  
Sensory Quality ◽  
Phenolic Content ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Main Process ◽  
Leaf Extracts ◽  
Low Sodium ◽  
Sensory Qualities

<p class="Body"><strong><em>ABSTRACT</em></strong></p><p class="Body"><strong><em>Background:</em></strong><em> Salted egg is one of processed egg products which has a nutrient content that is comparable to the fresh egg, has a longer shelf life and can be consumed by all ages. The main process in the salted egg production is salting (NaCl) treatment that will give salty taste and acts as a preservative.</em></p><p class="Body"><strong><em>Objectives: </em></strong><em>This study aimed to develop low-sodium salted eggs with an antioxidant potential through the innovations in the salting process.</em></p><p class="Body"><strong><em>Methods:</em></strong><em> This was an experimental research. Salted eggs were produced with innovations in salting process using various concentration of teak leaf extract and potassium chloride (KCl) substitution. The sensory qualities of the salted eggs were determined using differential tests. Salted eggs with the best sensory quality were determined their nutritional quality with proximate measurements and their antioxidative potency by measuring total phenolic content and antioxidant activity</em></p><p class="Body"><strong><em>Results:</em></strong><em> The research result showed that the KCl substitution did not affect the total phenolic content (TPC) of salted eggs, but it reduced the sensory qualities which include the quality of taste, color, flavor and overall. The addition of teak leaf extracts improved both the sensory quality and TPC of salted eggs produced with KCl substitutions. TPC  increased along with increased of teak leaf extract concentrations. KCl substitution or addition of teak leaves extract proved to increase the radical scavenging activity of salted eggs. The low-sodium salted egg with an antioxidant potential which was made using selected salting formulation had nutritional and sensory qualities which comparable to the salted eggs produced using sodium chloride (NaCl)</em></p><p class="Body"><strong><em>Conclusions</em></strong><em>: The low-sodium salted eggs have antioxidant potential that can be produced by salting process innovation using teak leaf extract and KCl substitution.</em></p><strong>KEYWORDS<em>:  </em></strong><em>salted egg, KCl, teak leaf extracts, antioxidants, sensory</em>

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