Effect of extraction and drying methods on antioxidant activity of astaxanthin from Haematococcus pluvialis

2016 ◽  
Vol 99 ◽  
pp. 197-203 ◽  
Author(s):  
Xiaoyan Zhao ◽  
Xiaowei Zhang ◽  
Lidan Fu ◽  
Haitao Zhu ◽  
Bingwen Zhang
Keyword(s):  
Antioxidant Activity ◽  
Haematococcus Pluvialis ◽  
Drying Methods

Effect of Drying Methods and Gamma Irradiation on the Color Changes and Antioxidant Activity of Grape By-Products

2010 ◽  
Vol 39 (12) ◽  
pp. 1826-1831 ◽  
Author(s):  
Ji-Eun Jo ◽  
Hong-Sun Yook ◽  
Kyoung-Hee Kim ◽  
Jong-Yeon Baek ◽  
Young-Ja Moon ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Gamma Irradiation ◽  
Drying Methods ◽  
Color Changes ◽  
By Products

scholarly journals Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 641
Author(s):  
Hee Young Kim ◽  
Meran Keshawa Ediriweera ◽  
Kyung-Hwan Boo ◽  
Chang Sook Kim ◽  
Somi Kim Cho
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Radical Scavenging ◽  
Steam Treatment ◽  
Drying Methods ◽  
Processing Methods ◽  
Phenolic Contents ◽  
Hot Air ◽  
Freeze Dried ◽  
Mcf 7

We investigated the effects of cooking (steaming and microwaving) and processing (freeze-drying and hot-air-drying) methods on the antioxidant activity of broccoli florets. 2,2-diphenyl-1-picrylhydrazyl (DPPH•), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•), and alkyl• free radical scavenging assays were employed to assess anti-oxidant potentials. The cytoprotective effect against oxidative damage induced by H2O2 was studied using hepatocellular carcinoma (HepG2) cells. Anti-proliferative effects were assessed in MCF-7 and MDA-MB-231 breast cancer cells. L-sulforaphane in broccoli extracts was quantified using high-performance liquid chromatography (HPLC). Steam and microwave treatments caused increases in total polyphenol content (TPC), whereas the total flavonoid content (TFC) decreased following steam treatment. A slight increase in TFC was observed in the microwaved samples. Extracts of all broccoli samples showed almost identical radical scavenging and cytoprotective effects. HPLC demonstrated that steamed (3 min)-freeze-dried (F-S3) and microwaved (2 min)-freeze-dried (F-M2) samples exhibited elevated levels of L-sulforaphane. In addition, the F-S3 and F-M2 extracts displayed strong anti-proliferative effects in MCF-7 cells, which correlated with L-sulforaphane content. As we observed no significant decrease in the antioxidant activity of broccoli florets, the cooking and processing methods and conditions studied here are recommended for broccoli.

The influence of different the drying methods on chemical composition and antioxidant activity in chokeberries

LWT ◽  
2016 ◽  
Vol 66 ◽  
pp. 484-489 ◽  
Author(s):  
Justyna Samoticha ◽  
Aneta Wojdyło ◽  
Krzysztof Lech
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Drying Methods

Influence of drying methods on retention of carotenoids and their antioxidant activity in marigold flowers

2020 ◽  
Vol 77 (4) ◽  
pp. 713-719
Author(s):  
Namita R.H. Akshaya ◽  
Kanwar P. Singh ◽  
Supradip Saha ◽  
Sapna Panwar ◽  
C. Bharadwaj
Keyword(s):  
Antioxidant Activity ◽  
Drying Methods

Metabolite variations and antioxidant activity of Muntingia calabura leaves in response to different drying methods and ethanol ratios elucidated by NMR‐based metabolomics

2020 ◽  
Vol 32 (1) ◽  
pp. 69-83 ◽  
Author(s):  
Nur Khaleeda Zulaikha Zolkeflee ◽  
Nor Amira Isamail ◽  
Maulidiani Maulidiani ◽  
Nur Ashikin Abdul Hamid ◽  
Nurul Shazini Ramli ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Drying Methods ◽  
Muntingia Calabura

scholarly journals Effect of Drying Methods and Ultrasonication in Improving the Antioxidant Activity and Total Phenolic Content of Apple Pomace Powder

2014 ◽  
Vol 4 (2) ◽  
pp. 68 ◽  
Author(s):  
Umesh C. Lohani ◽  
Kasiviswanathan Muthukumarappan
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Extrusion Process ◽  
Apple Pomace ◽  
Raw Material ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Full Factorial

Although extrusion is a promising process to develop ready to eat cereals and snacks, thermal treatment to raw material during extrusion results in degradation of phenolic compounds. Therefore, an approach was made to enhance the total phenolic content (TPC) and antioxidant activity (AA) of apple pomace (AP) prior to extrusion process. In this study, AP powder was naturally fermented (F) for 12 h and then was subjected to ultrasonication (U) at various conditions [25, 37, and 50 µm ultrasonication amplitude (UA) for 1, 2, and 3 min of ultrasonication time (UT)]. AP was then dried in oven (O) and microwave (MW), separately and thus four drying methods, i.e. O<sub>F</sub>-O<sub>U</sub>, O<sub>F</sub>-MW<sub>U</sub>, MW<sub>F</sub>-O<sub>U</sub>, MW<sub>F</sub>-MW<sub>U</sub> were used in combinations. Full factorial design was used for experimental plan and results were analyzed using statistical software. It was observed that drying method significantly affected the TPC and AA of AP powder followed by UA. UT did not have any significant effect on TPC, and AA. Maximum TPC, and AA observed for the AP powder dried in MW after fermentation and ultrasonication (MW<sub>F</sub>-MW<sub>U</sub>) at 50 µm UA for 3 min UT were 372.98 mg GAE/100g DW, and 729.67 µmol TE/100 g DW, respectively. MW<sub>F</sub>-MW<sub>U</sub> drying exhibited a more prominent disrupted and porous structure of AP powder compared with that of O<sub>F</sub>-O<sub>U</sub> drying.

scholarly journals Effect of Freeze, Oven and Microwave Pretreated Oven Drying on Color, Browning Index, Phenolic Compounds and Antioxidant Activity of Hawthorn (Crataegus orientalis) Fruit

2018 ◽  
Vol 46 (2) ◽  
pp. 449-456 ◽  
Author(s):  
Hacer COKLAR ◽  
Mehmet AKBULUT ◽  
Semih KILINC ◽  
Ali YILDIRIM ◽  
Iliasu ALHASSAN
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Microwave Pretreatment ◽  
Oven Drying ◽  
Freeze Dried

Flowers, leaves and fruits of hawthorn plant are traditionally used for treating diseases like hypertension and atherosclerosis. The medicinal effects of the plant are generally attributed to its phenolic compounds. However, the fruits are perishable materials because of their high content of water, and generally dried and stored to be used outside its season. The main aim of this research was to investigate the effect of different drying methods on phenolic compounds of the hawthorn fruit. Fruits were collected from the wild growing trees in Turkey. De-seeded fruits were dried in freeze-, oven- (60 oC) and microwave pretreated oven drying (microwave application for 5 min at 360 W before drying at 60 oC) methods and analyzed for antioxidant activity, phenolic compounds, total phenolic content and color parameters. Total phenolic content of fresh hawthorn fruits was found as 13.36 mg g-1 DW. Oven- and microwave pretreated oven drying methods had a reductive effect on total phenolic content and antioxidant activity of fruits when compared to freeze drying method. (-)-Epicatechin (994.10 mg kg-1 DW), rutin (765.30 mg kg-1 DW), and procyanidin B2 (553.80 mg kg-1 DW) were the main phenolics of the fruit. Lowest values of these three compounds were observed in oven-dried fruits. Microwave pretreatment oven drying method resulted in browner product. Although the highest phenolic concentration and antioxidant activity were occurred in freeze-dried sample, microwave pretreatment before oven drying could be applied to reduce the time and cost of drying in terms of phenolic compounds and antioxidant activity.

Comparative evaluation of drying methods on kinetics, biocompounds and antioxidant activity of Bacillus subtilis-fermented dehulled adlay

2019 ◽  
Vol 38 (11) ◽  
pp. 1505-1515 ◽  
Author(s):  
Anyan Wen ◽  
Chunzhi Xie ◽  
Muhammad Mazhar ◽  
Yong Zhu ◽  
Haiying Zeng ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bacillus Subtilis ◽  
Comparative Evaluation ◽  
Drying Methods
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