Evaluation of virgin olive oil bitterness by total phenol content analysis

2007 ◽  
Vol 109 (3) ◽  
pp. 193-197 ◽  
Author(s):  
Gabriel Beltrán ◽  
María T. Ruano ◽  
Antonio Jiménez ◽  
Marino Uceda ◽  
María P. Aguilera
Keyword(s):  
Content Analysis ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content

Different radical scavenging tests in virgin olive oil and their relation to the total phenol content

2007 ◽  
Vol 593 (1) ◽  
pp. 103-107 ◽  
Author(s):  
C. Samaniego Sánchez ◽  
A.M. Troncoso González ◽  
M.C. García-Parrilla ◽  
J.J. Quesada Granados ◽  
H. López García de la Serrana ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Radical Scavenging ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content

scholarly journals An opto-electronic system for in-situ determination of peroxide value and total phenol content in olive oil

2015 ◽  
Vol 146 ◽  
pp. 1-7 ◽  
Author(s):  
Marco Grossi ◽  
Giuseppe Di Lecce ◽  
Marco Arru ◽  
Tullia Gallina Toschi ◽  
Bruno Riccò
Keyword(s):  
Olive Oil ◽  
Peroxide Value ◽  
Electronic System ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content

scholarly journals ANALISIS TOTAL FENOL PADA BERBAGAI FORMULASI REBUSAN KULIT SALAK BALI SIBETAN KARANGASEM SEBAGAI MINUMAN FUNGSIONAL

2016 ◽  
Vol 4 (2) ◽  
Author(s):  
Wayan Merta
Keyword(s):  
Content Analysis ◽  
Phenolic Compounds ◽  
Water Content ◽  
Spectrophotometric Method ◽  
Natural Antioxidants ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Average Water ◽  
Phenol Reagent

Abstract Background: Snakefruit’s bark that only so far as waste, can be processed into a functional beverage is good for health. Snakefruit’s bark contains phenolic compounds which are natural antioxidants in fruits. Objective: The purpose of this study is to determine the total phenol levels and sensory value of stew salak bali sibetan karangasem’s bark in various formulations as functional beverage. Methods: Analysis of total used spectrophotometric method with Folin-Ciocalteu phenol reagent and gallic acid standard. It also performed the water content analysis used thermogravimetry method. Result: Salak Bali Sibetan’s bark have average water content 24.1872±0.036%wb. The results of total phenol analysis showed that 2, 10, 20, 30, 40 gram of Salak Bali’s bark with 200 ml water are: 10,84±0,587; 13,79±0,756; 12,19±0,205; 12,02±0,268; 10,57±0,389 mg/L GAE respectirely. Conclusions: The highest total phenol content is (10g/200ml) formulation, and also supported by a sensory test showed that a majority of panelist also prefer that formulation because has good colour, flavor and smell. Keywords : Salak Bali’s Sibetan bark, total phenol, Folin-Ciocalteu.

scholarly journals Total Phenol Content and Antimicrobial Activity of Lingonberry (Vaccinium vitis-idaea L.) from Several Areas in the Eastern Carpathians

2017 ◽  
Vol 9 (1) ◽  
pp. 77-83 ◽  
Author(s):  
Éva LASLO ◽  
Zoltán Attila KÖBÖLKUTI
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Effect ◽  
Bioactive Compound ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Eastern Carpathians ◽  
Spoilage Bacteria ◽  
New Perspective ◽  
Similar Growth

This study evaluated the antimicrobial activity and the total phenol content of Vaccinium vitis idaea L. berry fruit from five different localities with distinct growth sites in the Eastern Carpathians. The antibacterial effect of lingonberry was studied on nine selected Gram-positive and negative, foodborne, illness causing and spoilage bacteria. The total phenol content was estimated by the Folin-Ciocalteu method. The present results showed stronger antibacterial effect of lingonberry on Gram-negative bacteria, especially on Pseudomonas fluorescens and Pseudomonas aeruginosa. The total phenol content varied between 3.72 and 2.1 mM GAE/ml. As data suggested, Vaccinium vitis-idaea fruits originating from different geographic regions and environment, differ from each other in terms of bioactive compound quantity and activity. In the selection of new perspective cultivars of lingonberry, the geographical origin of fruits must be considered. Two Step Cluster analysis detected relatively well supported relationship between samples provided from similar growth sites. Correlation analysis showed no correlation between altitude, phenol content and antimicrobial activity.

scholarly journals Antioxidant activity and total phenolic content in Caulerpa filiformis (Chlorophyta) from Sechura Bay and Paracas Bay, Peru

2020 ◽  
Vol 27 (1) ◽  
pp. 061-066 ◽  
Author(s):  
Joyce Mamani ◽  
Jorge Chávez ◽  
Eder Apumayta ◽  
Patricia Gil-Kodaka
Keyword(s):  
Antioxidant Activity ◽  
Secondary Metabolites ◽  
Methanolic Extract ◽  
Total Phenol ◽  
North Coast ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Phytochemical Screening ◽  
Phenol Content ◽  
The North

In Peru, Caulerpa filiformis is a marine algae listed as an invasive species. For years, its distribution has been considered to be in the north coast (Isla Lobos de Afuera and Piura) until a recent report of its distribution in the central coast (Ancash, Lima, and Ica). The present investigation aims to determine the main groups of secondary metabolites, total phenol content, and antioxidant activity of the methanolic extract of C. filiformis from Sechura Bay (Piura) and Paracas Bay (Ica). The main chemical groups were determined through phytochemical screening, the content of phenols by the Folin–Ciocalteu method, and antioxidant activity by the ABTS method (2,2-azinobis-[3-ethylbenzothiazoline-6-sulfonic acid]) and 2,2′-diphenyl-1-picrylhydrazyl (DPPH). The phytochemical screening of the methanolic extract of C. filiformis from Sechura Bay and Paracas Bay revealed the presence of carbohydrates, polyphenols, tannins, flavonoids, lipids, alkaloids, steroids, and triterpenes for both extracts. The total phenol content of the extract of C. filiformis from Sechura Bay (39.31 ± 0.39 mg of AGE/g extract) was significantly higher (p < 0.05) than that from Paracas Bay (18.78 ± 0.31 mg of AGE/g extract). In the ABTS and DPPH assays, the antioxidant capacity of the Sechura C. filiformis extract (IC50 = 3.49 ± 0.01 and 2.18 ± 0.02 mg/mL) was significantly higher (p < 0.05) than that of the Paracas C. filiformis extract (IC50 = 6.41 ± 0.02 and 2.42 ± 0.04 mg /mL). These findings suggest that the methanolic extract of C. filiformis is a source of secondary metabolites with an antioxidant potential.

scholarly journals Prediction of Total Phenolic Content in Extracts of Prunella Species from HPLC Profiles by Multivariate Calibration

2012 ◽  
Vol 2012 ◽  
pp. 1-7 ◽  
Author(s):  
Saliha Sahin ◽  
Esra Isik ◽  
Cevdet Demir
Keyword(s):  
High Performance ◽  
Multivariate Calibration ◽  
Principal Component Regression ◽  
Principal Component ◽  
Total Phenol ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Calibration Methods ◽  
Hplc Profiles

The multivariate calibration methods—principal component regression (PCR) and partial least squares (PLSs)—were employed for the prediction of total phenol contents of four Prunella species. High performance liquid chromatography (HPLC) and spectrophotometric approaches were used to determine the total phenol content of the Prunella samples. Several preprocessing techniques such as smoothing, normalization, and column centering were employed to extract the chemically relevant information from the data after alignment with correlation optimized warping (COW). The importance of the preprocessing was investigated by calculating the root mean square error (RMSE) for the calibration set of the total phenol content of Prunella samples. The models developed based on the preprocessed data were able to predict the total phenol content with a precision comparable to that of the reference of the Folin-Ciocalteu method. PLS model seems preferable, because of its predictive and describing abilities and good interpretability of the contribution of compounds to the total phenol content. Multivariate calibration methods were constructed to model the total phenol content of the Prunella samples from the HPLC profiles and indicate peaks responsible for the total phenol content successfully.

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