Phytochemical Content, Minor-Constituent Compositions, and Antioxidant Capacity of Screw-Pressed Walnut Oil Obtained from Roasted Kernels

2018 ◽  
Vol 121 (1) ◽  
pp. 1800292 ◽  
Author(s):  
Pan Gao ◽  
Yi Cao ◽  
Ruijie Liu ◽  
Qingzhe Jin ◽  
Xingguo Wang
Keyword(s):  
Antioxidant Capacity ◽  
Minor Constituent ◽  
Walnut Oil ◽  
Phytochemical Content

Formulation of Composite Flour with Antioxidant from Goroho Plantain Flour (Musa Acuminafe, sp) and Yellow Pumpkin Flour (Cucurbita moschata) and Its Application on Biscuit Making

2020 ◽  
Vol 16 (1) ◽  
pp. 15
Author(s):  
Imanuel Medy Pasanda ◽  
Edi Suryanto ◽  
Gregoria Djarkasi
Keyword(s):  
Antioxidant Capacity ◽  
Reducing Power ◽  
Total Phenolic ◽  
Composite Flour ◽  
Frap Assay ◽  
Phytochemical Content ◽  
Lattice Design ◽  
Antioxidant Content ◽  
Composite Flours ◽  
Locally Grown

Locally grown crops with phytochemical antioxidant content i.e. goroho plantain and yellow pumpkin were used to develop composite flour. Mixture experiment with simplex lattice design was used for formulation to study the effect of blending goroho plantain flour (GF) with yellow pumpkin flour (PF) on phytochemical content and antioxidant capacity of developed composite flours. Responses measured including phytochemical content (total phenolic and carotenoid), antioxidant capacity (DPPH assay, FRAP assay, phosphomolybdenum assay, and reducing power assay), colour values of flours, proximate components, and sensory quality of biscuits made from composite flours. The results showed that increase in proportion of PF improved the phytochemical content, antioxidant capacity, and proximate components with the exception of carbohydrates. However, substitution of GF with PF reduced sensory ratings for all the sensory attributes of biscuits developed from composite flours. Among biscuits made from composite flours, sensory ratings for aroma, colour, texture, and taste were not statistically different (p>0.05). PF can be used as fortification material to improve the phytochemical antioxidant content in composite flours prepared from GF and PF, or flours from other locally grown plants.

Effect of the smoking process and firewood type in the phytochemical content and antioxidant capacity of red Jalapeño pepper during its transformation to chipotle pepper

2015 ◽  
Vol 76 ◽  
pp. 654-660 ◽  
Author(s):  
Jesús Omar Moreno-Escamilla ◽  
Laura A. de la Rosa ◽  
José Alberto López-Díaz ◽  
Joaquín Rodrigo-García ◽  
José Alberto Núñez-Gastélum ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Phytochemical Content

scholarly journals Phytochemical and Antioxidant Capacity Test on Turmeric Extract (Curcuma Longa) Traditionally Processed in Bali

2020 ◽  
Vol 1 (2) ◽  
pp. 135-142
Author(s):  
Pande Ayu Naya Kasih Permatananda ◽  
Anak Agung Sri Agung Aryastuti ◽  
Putu Nita Cahyawati ◽  
Desak Putu Citra Udiyani ◽  
D. Wijaya ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Traditional Medicine ◽  
Research Methods ◽  
Curcuma Longa ◽  
Test Results ◽  
Phytochemical Content ◽  
Turmeric Extract ◽  
Dpph Method ◽  
Anti Inflammatory

Purpose: The purpose of this study was to determine the ways and objectives of the use of turmeric by Balinese, as well as the phytochemical content and antioxidant capacity of turmeric extract which is traditionally processed in Bali. Research methods: The method and purpose of utilizing turmeric were obtained through observation and interviews with 900 Balinese respondents. Quantitative phytochemical tests include starch, protein, flavonoid, tannin, phenol and vitamin C levels and qualitatively for the presence of triterpenes, steroids, alkaloids, and saponins. Antioxidant capacity was measured using the DPPH method. Findings: Through this research, we found there were only 36.8% of respondents had ever used turmeric as a traditional medicine. Utilization of turmeric was mostly in the form of loloh or traditional drinks. Phytochemical test results showed turmeric extract had 67.38% starch, 3.42% protein, 2709.39 mg/100 gr flavonoids, tannins 291.64 mg/100gr, phenol 1584.04 mg/100 gr, and vitamin C 0.06 mg/100gr. Qualitatively, turmeric extract contained triterpenes, alkaloids, and saponins, but did not contain steroids. The antioxidant capacity of turmeric extract was 70.9 mg/L GAEAC. Implications: Turmeric extract is a traditional medicine made from nature that is most commonly used by Balinese and very potential to be developed as an antibacterial, antioxidant, anti-inflammatory, or other benefits that still need further investigation.

scholarly journals TEH CANG SALAK : TEH DARI LIMBAH KULIT SALAK DAN KAYU SECANG YANG BERPOTENSI UNTUK PENCEGAHAN DAN PENGOBATAN PENYAKIT DEGENERATIF

2019 ◽  
Vol 7 (1) ◽  
pp. 27-36
Author(s):  
I Wayan Karta ◽  
Putu Annand Kurnia Iswari ◽  
Luh Ayu Nanamy Khrisnashanti Eva Susila
Keyword(s):  
Antioxidant Capacity ◽  
Hot Water ◽  
Degenerative Diseases ◽  
Phytochemical Content ◽  
Laboratory Service ◽  
Service Unit ◽  
In Vivo Testing ◽  
The Difference

 This study aims to treat salacca peel and secang wood waste into herbal tea and analyze the phytochemical content and antioxidant capacity and organoleptic test of the products made. Salak skin waste samples were taken at the salak center in Sibetan Village and secang wood obtained in Tenganan Village, Karangasem. Antioxidant capacity testing was carried out in the Laboratory Service Unit of the Faculty of Agricultural Technology at UNUD, and phytochemical tests at the Health Polytechnic Department of Denpasar. Organoleptic tests were carried out on 20 panelists. Tea is made by mixing secang wood powder which has been mashed with salak skin powder using 3 variations, namely VR1 (1.5 gram: 0.5 gram), VR2 (1gram: 1 gram), VR3 (0.5 gram: 1.5 gram) ), then soaked in hot water and analyzed.The results showed that Cang Salak Tea with variations of VR1, VR2, and VR3 has active phytochemical content of flavonoids, tannins, alkaloids, terpenoids, and phenols. These compounds have the potential for degenerative diseases. Antioxidant capacity in VR1, VR2, and VR3 are 343.88; 183.88, and 92.12 mg / L GAEAC. The difference in content is caused by the presence of antioxidants in higher secang wood compared to bark. The tea has the potential to be developed into an antioxidant drink which is useful for the prevention and control of degenerative diseases. Organoleptic tests showed that Cang Salak tea products with various variations were favored by panelists. The most preferred color is in VR1, the aroma is on VR3, and it feels on VR2. Future studies require strength tests of antioxidant activity and in vitro or in vivo testing of Cang Salak tea for degenerative diseases

scholarly journals (131) E-beam Irradiation Induced Minor Changes in Phytochemical Content and Antioxidant Capacity of Pecan Kernels

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1062E-1063
Author(s):  
Jose E. Villarreal ◽  
Leonardo Lombardini ◽  
Luis Cisneros-Zevallos
Keyword(s):  
Fatty Acid ◽  
Antioxidant Capacity ◽  
Condensed Tannin ◽  
Tocopherol Content ◽  
Initial Increase ◽  
Quality Attribute ◽  
Beam Irradiation ◽  
Phenolic Profile ◽  
Phytochemical Content ◽  
Color Modification

Pecans nuts from `Kanza' and `Desirable' cultivars were irradiated with 0, 1.5, and 3.0 kGy using electron beam (E-beam) irradiation and stored under accelerated conditions (40 °C and 55% to 60% RH). Antioxidant capacity (AC), phenolic (TP) and condensed tannin (CT) content, HPLC phenolic profile, tocopherol content, peroxide value (PV), and fatty acid profile were evaluated in kernels after 0, 7, 21, 55, and 134 days of storage. Irradiation had no detrimental effects in AC and TP; however, variation was found throughout storage. Tocopherol content of 1.5 and 3.0 kGy kernels decreased after irradiation, but no further decrease was observed thereafter. Irradiated `Desirable' samples had greater PV than controls, while `Kanza' 1.5 kGy samples had increased PV only after 134 days of storage. No change in fatty acid composition was detected for any cultivar. Color modification induced by storage included a decrease in lightness and yellowness and an initial increase of redness followed by a decrease after 98 days of storage. No differences in phenolic profile were observed after irradiation. Compounds identified by HPLC in hydrolyzed extracts were gallic and ellagic acid, catechin, and epicatechin. In general, beside the decrease in tocopherol content, no detrimental effects were found in antioxidant composition caused by irradiation treatments. While a faster oxidation rate was seen in irradiated kernels for `Desirable' cultivar, no other quality attribute was affected by E-beam irradiation.

scholarly journals Effect of Ultrafiltration of Pitaya Extract (Stenocereus thurberi) on Its Phytochemical Content, Antioxidant Capacity, and UPLC-DAD-MS Profile

Molecules ◽  
2020 ◽  
Vol 25 (2) ◽  
pp. 281
Author(s):  
Daniela D. Castro-Enríquez ◽  
Beatriz Montaño-Leyva ◽  
Carmen L. Del Toro-Sánchez ◽  
Josué E. Juárez-Onofre ◽  
Elizabeth Carvajal-Millán ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Biological Activities ◽  
Viable Option ◽  
Phytochemical Content ◽  
Natural Extracts ◽  
Stenocereus Thurberi ◽  
Phytochemical Compounds ◽  
Northwestern Mexico ◽  
Ultrafiltration Process

Stenocereus thurberi is an endemic species in northwestern Mexico. It produces colorful fruits called pitayas that have an edible pulp. They have phytochemical compounds associated with biological activities. Ultrafiltration is a widely used method for the clarification of fruit juices and the recovery of phytochemicals. However, its effect has not been extensively studied in extracts. Therefore, the objective of this work is to study the effect of the ultrafiltration of pitaya extract (Stenocereus thurberi) on its phytochemical content, antioxidant capacity, and identification of phenolic compounds by UPLC-DAD-MS, providing greater knowledge about the pitaya. In this study, two extracts were analyzed, the unclarified extract (UE) and the clarified extract (CE). The antioxidant capacity was higher in the CE with 15.93 ± 0.42 mM TE/g, DPPH and 18.37 ± 0.016 mM TE/g, ABTS. The UPLC-MS analysis indicated the decrease in phenolic compounds in the CE and the presence of gallic acid and resorcinol, compounds that had not been identified in other species of Stenocereus spp. The correlation analysis indicated that all the phytochemicals present in the pitaya contribute significantly to the antioxidant capacity. The ultrafiltration process could be a viable option to improve the biological activity of the natural extracts.

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