Antioxidant activity, total phenolic, and aflatoxin contamination in tempeh made from assorted soybeans (Glycine max L Merill)

Tempeh is a fermented product made from soybeans or other types of legumes using Rhizopus oligosporus and Rhizopus oryzae moulds. Soybean contains phenolic compounds. Phenolic compounds found in soybeans partially act as an antioxidant. Antioxidants are components that are able to inhibit the oxidation process. Soybean also contains aflatoxins. Tempeh made from fermented soybeans may indicate to contain aflatoxins. This study used a Completely Randomized Design (CRD) with treatments of four soybean types, namely imported “Bola” brand soybean (A1), local Dena 1 type soybean (A2), local Devon 1 type soybean (A3), and local Anjasmara type soybean (A4). Each treatment was repeated three times. Analyses carried out include antioxidant activity, total phenolic compounds and aflatoxin contamination. The results of antioxidant activity analysis show that the highest activity is found in Anjasmara tempeh at 38.62±0.22% and the lowest in Dena 1 tempeh at 29.83±0.12%. The results of the total phenolic analysis showed that the highest activity is found in Anjasmara tempeh at 16.26±0.29 mg GAE/g extract and the lowest in Dena 1 tempeh at 13.96±0.29 mg GAE/g extract. The results of aflatoxin analysis, using the LC-MS/MS method confirmed that tempeh raw materials (USA-imported, Dena 1, and Anjasmara) contain aflatoxin of B1, B2 and G1 types, while Devon 1 material was confirmed to contain B1 and B2 types. The lowest aflatoxin concentration is found in tempeh made from Devon 1 at 2.53 x 10-7 ppb of the B2 aflatoxin type.

Characterization and Discrimination of Commercial Portuguese Beers Based on Phenolic Composition and Antioxidant Capacity

Beer has been highly appreciated due to its phenolic composition and antioxidant capacity conjugated with its low alcohol content. Although some studies exist regarding the phenolic composition and antioxidant capacities of beers, there are no studies related to the determination of these parameters in the most commonly consumed commercial beers in Portugal. The phenolic composition and antioxidant capacity of 23 Portuguese commercial beers of different styles and types were studied for the first time. The total phenolic content, ortho-diphenols, and flavonoids ranged between 0.15 ± 0.01 and 0.82 ± 0.07 g Gallic Acid (GA) L−1; 0.07 ± 0.02 and 1.80 ± 0.09 g GA L−1, and 0.02 ± 0.00 and 0.15 ± 0.02 g Catechin (CAT) L−1, respectively. An accurate quantitative phenolic analysis was also performed, and the compound identified with a higher amount was gallic acid, followed by syringic acid. Concerning flavonoids, gallo-catechin was the most abundant compound identified (from 21.44 ± 2.87 and 144.00 ± 10.93 μg mL−1). A significant correlation between ortho-diphenols and the antiradical capacity (ABTS and DPPH) was found, the latter being negatively correlated. Flavonoids content was also positively correlated with total phenols and antiradical capacity determined by the ABTS assay. These results evidence that phenolic composition is affected by several factors inherent to beers, namely ingredients, fermentation type, and brewing process.

Phytochemical screening and antioxidant profiling of Sumatran wild mangoes (Mangifera spp.): a potential source for medicine antidegenerative effects

Background: New findings on the potential of wild mangoes from the island of Sumatra as a source of antioxidant helps their conservation effort as it introduces their useful compounds to the public. This study aims to analyze the antioxidant profile and quantification of gallic acid and quercetin content from leaves and bark of Sumatran wild mangoes. Exploration and analysis of phytochemical constituents from 11 Sumatran wild mangoes was performed. Methods: Antioxidant activity of wild mangoes was analysed with 1,1- diphenyl-2-picryl hydroxyl (DPPH), and determination of quercetin and gallic acid content was performed by high performance liquid chromatography (HPLC) method. Total flavonoid and phenolic analysis was also performed. Curve fitting analysis used a linear regression approach. Results: The highest level of antioxidant activity, phenolic compound and flavonoid compound was found in the leaves and bark of Mangifera sp1. (MBS), the bark of M. foetida 3 (var. batu) and leaves of M. torquenda, and the bark and leaves of M. sumatrana, respectively. The content of gallic acid in leaves ranged from 5.23-35.48 mg/g dry weight. Quercetin content of wild mangoes leaves ranged from 0.76 to 1.16 mg/g dry weight with the lowest value in M. foetida 2 (var. manis) and the highest in M. laurina. Conclusion: The results obtained are expected to be useful in supporting the development of drugs that have antidegenerative effects.

Antioxidant (gallic acid and quercetin) profile of Sumatran wild mangoes (Mangifera spp.): a potential source for antidegenerative medicine

Background: New findings on the potential of wild mangoes from the island of Sumatra as a source of antioxidant helps their conservation effort as it introduces their useful compounds to the public. This study aims to analyze the antioxidant profile and quantification of gallic acid and quercetin content from leaves and bark of Sumatran wild mangoes. Exploration and analysis of phytochemical constituents from 11 Sumatran wild mangoes was performed. Methods: Antioxidant activity of wild mangoes was analysed with 1,1- diphenyl-2-picryl hydroxyl (DPPH), and determination of quercetin and gallic acid content was performed by high performance liquid chromatography (HPLC) method. Total flavonoid and phenolic analysis was also performed. Curve fitting analysis used a linear regression approach. Results: The highest level of antioxidant activity, phenolic compound and flavonoid compound was found in the leaves and bark of Mangifera sp1. (MBS), the bark of M. foetida 3 (var. batu) and leaves of M. torquenda, and the bark and leaves of M. sumatrana, respectively. The content of gallic acid in leaves ranged from 5.23-35.48 mg/g dry weight. Quercetin content of wild mangoes leaves ranged from 0.76 to 1.16 mg/g dry weight with the lowest value in M. foetida 2 (var. manis) and the highest in M. laurina. Conclusion: The results obtained are expected to be useful in supporting the development of antidegenerative drugs from natural ingredients that have potential as immunomodulatory agents.

Antioxidant (gallic acid and quercetin) profile of Sumatran wild mangoes (Mangifera spp.): a potential source for antidegenerative medicine

Background: New findings on the potential of wild mangoes from the island of Sumatra as a source of antioxidant helps their conservation effort as it introduces their useful compounds to the public. This study aims to analyze the antioxidant profile and quantification of gallic acid and quercetin content from leaves and bark of Sumatran wild mangoes. Exploration and analysis of phytochemical constituents from 11 Sumatran wild mangoes was performed. Methods: Antioxidant activity of wild mangoes was analysed with 1,1- diphenyl-2-picryl hydroxyl (DPPH), and determination of quercetin and gallic acid content was performed by high performance liquid chromatography (HPLC) method. Total flavonoid and phenolic analysis was also performed. Curve fitting analysis used a linear regression approach. Results: The highest level of antioxidant activity, phenolic compound and flavonoid compound was found in the leaves and bark of Mangifera sp1. (MBS), the bark of M. foetida3 (var. batu) and leaves of M. torquenda, and the bark and leaves of M. sumatrana, respectively. The content of gallic acid in leaves ranged from 5.2270-35.4763 mg/g dry weight. Quercetin content of wild mangoes leaves ranged from 0.76 to 1.47 mg/g dry weight with the lowest value in M. foetida2 (var. manis) and the highest in M. laurina. Conclusion: The results obtained are expected to be useful in supporting the development of antidegenerative drugs from natural ingredients that have potential as immunomodulatory agents.

Phenolic Analysis for Classification of Mulberry (Morus spp.) Leaves according to Cultivar and Leaf Age

Phenolic compounds in mulberry leaves harvested from three cultivars (Buriram 60, BR 60; Sakonnakhon, SK; and Khunphai, KH) at different leaf ages (tips, young, and old leaves) were identified and quantified using HPLC-DAD and HPLC-ESI/MS. A total of 13 phenolic compounds, which were mainly as caffeoylquinic acids and flavonol glycosides, were detectable. Predominant phenolic compounds were 5-O-caffeoylquinic acid (3.5–13.1 mg/g dry weight), 4-O-caffeoylquinic acid (1.3–2.4 mg/g dry weight), and quercetin-3-O-rutinoside (1.0–4.4 mg/g dry weight). Qualitative and quantitative differences in phenolic compounds in mulberry leaves were investigated among cultivars and leaf ages. Principal component analysis and hierarchical cluster analysis were used for classification of the mulberry leaves. Based on the similarity of phenolic compounds, mulberry leaves were clustered into three groups: (1) tips of leaves from all cultivars; (2) young and old leaves of mulberry cv. BR 60; (3) young and old leaves of mulberry cv. SK and KH. Therefore, according to phenolic compounds in mulberry leaves, tips of leaves from all cultivars should be intended for production of functional healthy foods.

Phenolic Analysis and Characterization of Palm Sugar (Arenga pinnata) Produced by The Spray dryer

The effect of spray dryer inlet temperature on characterization and total phenolic content of palm sugar has been studied. The spray dryer operating conditions used were 160 ̶ 220°C inlet temperature with a feed flow rate of 2 L/hour, while for outlet temperature was 85°C. The high inlet temperature produced a higher crystallinity of sucrose and did not agglomerate and not sticky. However, the high temperature of the spray dryer inlet produced palm sugar that was browner than the low temperature one. The effect of increasing temperature of spray dryer produced irregular total phenolic. The total phenolic at 220°C was higher than 200°C. Likewise, the temperature of 180°C generated total phenolic was higher than the temperature of 160°C. The total phenolic of palm sugar analyzed in this study was quite large within the range of 49 ± 0.01 to 63.6 ± 0.01 mg of GAE/100 g samples.