Antioxidant Capacity, Phenolic Constituents and Toxicity of Hot Water Extract from Red Maple Buds

2017 ◽  
Vol 14 (6) ◽  
pp. e1700028 ◽  
Author(s):  
Naamwin R. Meda ◽  
Patrice E. Poubelle ◽  
Tatjana Stevanovic
Keyword(s):  
Antioxidant Capacity ◽  
Water Extract ◽  
Hot Water ◽  
Red Maple ◽  
Hot Water Extract ◽  
Phenolic Constituents

scholarly journals Quality Characteristics of Senior-Friendly Gelatin Gels Formulated with Hot Water Extract from Red Maple Leaf as a Novel Anthocyanin Source

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3074
Author(s):  
Dong-Heon Song ◽  
Tae-Wan Gu ◽  
Hyun-Wook Kim
Keyword(s):  
Antioxidant Capacity ◽  
Leaf Extract ◽  
Water Extract ◽  
Hot Water ◽  
Extraction Time ◽  
Anthocyanin Content ◽  
Red Maple ◽  
Antioxidant Power ◽  
Hot Water Extract ◽  
Gelatin Gels

The objectives of this study were to evaluate antioxidant capacity of hot water extract from red maple leaf with different extraction times (experiment I) and to determine their impacts on color, free anthocyanin content, and hardness of gelatin gels (experiment II). In experiment I, hot water extraction time (30, 60, 120, 180, and 360 min at 60 °C) was fixed as a main effect. The different extraction times had no impacts on total polyphenol content and DPPH radical scavenging activity (p > 0.05). However, extraction time for 360 min could decrease anthocyanin content as well as ferric reducing antioxidant power (p < 0.05). In experiment II, 6%, 18%, and 30% gelatin gels were prepared without/with red maple leaf extract (1000 mg/L). The red maple leaf extract significantly increased redness, yellowness, and hardness, but decreased free anthocyanin content. Such impacts were obviously observed at high gelatin concentration. Thus, red maple leaf extract could be a novel anthocyanin source for improving antioxidant capacity and reddish color of gelatin gels. However, the addition amount of red maple leaf extract may be limited in the development of senior-friendly jelly food for soft texture in that it could increase the hardness of the gelatin gel.

scholarly journals Development of polyphenols-enriched maple sugars by freeze- and vacuum drum drying technologies

2018 ◽  
Author(s):  
Sagar Bhatta ◽  
Tatjana Stevanovic ◽  
Cristina Ratti
Keyword(s):  
Flow Characteristics ◽  
Water Extract ◽  
Hot Water ◽  
Red Maple ◽  
X Ray Diffraction ◽  
Maple Syrup ◽  
Drum Drying ◽  
Hausner Ratio ◽  
Hot Water Extract ◽  
Maple Sugar

Hot water extract of sugar and red maple bark was added to maple syrup and dried by freeze (FD) and vacuum drum drying (VD) techniques. Addition of maple bark extracts to syrup helped to develop polyphenols-enriched maple sugar. X-ray diffraction revealed that sugar obtained from FD was amorphous in nature, while crystalline when dried by VD. Furthermore, the observation of maple sugar samples under scanning electron microscopy showed smooth and porous surface for FD sugar, while rough and grainy surface for VD sugar. Hausner ratio indicated that sugar produced by VD showed better flow characteristics than FD sugar. Keywords: drying techniques; maple syrup; phenolics; microstructure 

scholarly journals Antioxidant, Mineral and Microbiological Properties of Wine from Blends of Roselle Calyces Extract and Pineapple Juice

2020 ◽  
pp. 49-57
Author(s):  
M. T. Ukeyima ◽  
B. O. Idoko ◽  
L. O. Moghalu
Keyword(s):  
Antioxidant Capacity ◽  
Room Temperature ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Water Extract ◽  
Hot Water ◽  
Microbial Count ◽  
Scavenging Activity ◽  
Pineapple Juice ◽  
Hot Water Extract

Wine was produced from must formulated by mixing roselle calyces hot water extract with pineapple juice at ratios of 100:0, 90:10, 80:20, 70:30, 60:40, 50:50 for A, B, C, D, E and F respectively. Must were pitched with Saccharomyces cerevisiae, fermented at room temperature for 8 days followed by racking, pasteurization and ageing at room temperature for 31 days. The antioxidant capacity, mineral content and microbiological analyses were carried out on the musts and wine samples using standard procedures. There was a significant (p<0.05) difference between must and wines as fermentation was observed to increase its antioxidant capacity (2, 2-diphenyl -1- picrylhydrazylradical scavenging activity, ferric reducing antioxidant properties, trolox equivalent antioxidant properties and hydroxyl radical scavenging activity). Fermentation decreased the mineral contents (manganese, zinc and magnesium) of wines except for sodium that increased significantly. Values ranged from 3.81 – 7.77 mg/L for Manganese, 162.38 – 166.66 mg/L for sodium, 2.71 – 4.71 mg/L for zinc and 35.45 – 40.67 mg/L for magnesium. Microbial count was done at different stages of production and there was no detectable growth on cultured wine samples. The result of this study showed that wines of nutritionally high quality can be produced from blends of roselle hot water extract and pineapple juice.

Physiological Activities of the Hot Water Extract from Eriobotrya japonica Lindl.

2009 ◽  
Vol 38 (8) ◽  
pp. 977-982 ◽  
Author(s):  
Yoo-Seok Jeong ◽  
Hee-Kyoung Jung ◽  
Kwang-Sup Youn ◽  
Myoung-Ok Kim ◽  
Joo-Heon Hong
Keyword(s):  
Water Extract ◽  
Hot Water ◽  
Eriobotrya Japonica ◽  
Hot Water Extract

Suppressive effect of hot water extract of wasabi (Wasabia japonica Matsum.) leaves on the differentiation of 3T3-L1 preadipocytes

2010 ◽  
Vol 118 (2) ◽  
pp. 239-244 ◽  
Author(s):  
Tetsuro Ogawa ◽  
Hiromasa Tabata ◽  
Takuya Katsube ◽  
Yukari Ohta ◽  
Yukikazu Yamasaki ◽  
...  
Keyword(s):  
Water Extract ◽  
Suppressive Effect ◽  
Hot Water ◽  
Wasabia Japonica ◽  
Hot Water Extract
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