Long-Lasting Antioxidant Activity in a 600-Year-Old Fermented Fruit Juice

2004 ◽  
Vol 6 (5) ◽  
pp. 934-940 ◽  
Author(s):  
Alberto A.E. Bertelli ◽  
Roberto Morelli ◽  
Roberto Loscalzo ◽  
Franca Ferrara
Keyword(s):  
Antioxidant Activity ◽  
Fruit Juice

scholarly journals Bioactive Compounds of Selected Fruit Juices

2009 ◽  
Vol 4 (5) ◽  
pp. 1934578X0900400 ◽  
Author(s):  
Aneta Wojdyłto ◽  
Jan Oszmiański
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Fruit Juice ◽  
Biological Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Sea Buckthorn ◽  
Quercetin Derivatives ◽  
Reducing Ability ◽  
Wide Range

Fruits are one of the most important sources of phenolic compounds in our diet. Many of these compounds exhibit a wide range of biological activities, especially antioxidant activity. The objective of this study was to determine the composition and antioxidant activity of phenolic compounds found in fruit juice obtained from buckthorn, flowering quince, rowanberry and hawthorn. Hydroxycinnamic acids (neochlorogenic and chlorogenic acid) and procyanidins were the main phenolics in rowanberry juice. The highest level of flavonols (quercetin derivatives) was found in sea buckthorn. All juices showed strong free-radical scavenging activity against ABTS•+ radicals and ferric reducing ability measured by the FRAP method. The strongest antioxidant activity was found in rowanberry juice, but the lowest was measured in hawthorn and sea buckthorn juices.

Long-Lasting Antioxidant Activity in a 600-Year-Old Fermented Fruit Juice

2004 ◽  
Vol 6 (5) ◽  
pp. 934-940
Author(s):  
Alberto A.E. Bertelli ◽  
Roberto Morelli ◽  
Roberto Loscalzo ◽  
Franca Ferrara
Keyword(s):  
Antioxidant Activity ◽  
Fruit Juice

Antioxidant potential and authenticity of some commercial fruit juices studied by EPR and IRMS

2012 ◽  
Vol 66 (6) ◽  
Author(s):  
Nicoleta Vedeanu ◽  
Dana Magdas ◽  
Laura Bolojan ◽  
Grigore Damian
Keyword(s):  
Antioxidant Activity ◽  
Stable Isotope ◽  
Fruit Juice ◽  
Tap Water ◽  
Reaction Rates ◽  
Stable Isotope Ratio ◽  
Fruit Juices ◽  
Paramagnetic Species ◽  
Signal Decay ◽  
Epr Signal

AbstractAntioxidant status of foods, plant, or fruit products is generally characterized by means of spectroscopic methods. Methods like HPLC, UV-VIS, or MS spectroscopy are used to understand the chemical and physical properties of different samples, and also EPR spectroscopy seems to be a valuable tool to characterize antioxidant activity of juice beverages. In this technique, certain antioxidants present in fruit juices interact with free radicals interrupting the chain reaction that can possibly damage essential molecules. Recording the EPR signal decay caused by the reaction with a natural or artificial reducing agent, it is possible to draw conclusions about the antioxidant capability of materials. IRMS is a powerful tool to distinguish between an authentic fruit juice and a juice obtained by concentrate dilution. This technique allows also the detection of commercial C4 cane or corn derived sugar syrups in C3 fruit juices. In the present study, four commercial fruit juices were investigated using stable isotope measurements (oxygen, hydrogen, and carbon) and EPR measurements in order to check the correct labeling in the Romanian markets and to compare antioxidant activity of the studied juices and the reference. It was proven that the number of paramagnetic species decreases in time with different reaction rates and this was correlated with the antioxidant activity of the studied juices. Stable isotope ratio measurements have demonstrated that the fruit juices studied were reconstructed from concentrates with tap water, according to their label.

scholarly journals Karakterisasi Fisik dan Aktivitas Antioksidan Masker Wajah Gel Pell Off Yang Mengandung Sari Buah Naga (Hylocerus polyrhizus)

2019 ◽  
Vol 15 (2) ◽  
pp. 65-74
Author(s):  
Ririn Setiawati ◽  
Anita Sukmawati
Keyword(s):  
Antioxidant Activity ◽  
Physical Properties ◽  
Fruit Juice ◽  
Face Mask ◽  
Gelling Agent ◽  
Drying Time ◽  
Average Percentage ◽  
Dragon Fruit ◽  
Adhesive Ability ◽  
Gelatin Concentration

Damaged skin due to free radicals from ultraviolet radiation can be prevented using antioxidants. Red dragon fruit (Hylocereus polyrhizus) containing antioxidants can be made into a peel off gel face mask using gelatin as a gelling agent to be applied easily to the skin. The purpose of this study is to determine the effect of various gelatin concentrations on the physical properties and antioxidant activity of peel off gels containing red dragon fruit juice. The peel off gels face mask were made using various gelatin concentration i.e 7.5% w/w (F1); 10% w/w (F2); and 12.5% w/w and containing 10% w/w red dragon fruit. The peel off gels then evaluated for physical properties and antioxidant activity using DPPH. The result showed that the increasing of the gelatin concentration would increase the drying time and adhesive ability of the peel off gels. The escalation of gelatin concentration from 7.5% w/w (F1) to 10% w/w (F2) did not affect the spreading ability of the peel off gel. However, the spreading ability of the peel off gel decreased with the increasing concentration of gelatin from 10% w/w (F2) to 12.5% w/w (F3). The antioxidant test of peel off gel had an average percentage of inhibition of 9.101% (F1); 12.469% (F2); and 15.109% (F3). Based on the results of physical properties and antioxidant activity showed that formula 2 was recomended.

scholarly journals Anti-salmonella potential and antioxidant activity of fermented fruit-based juice by lactic acid bacteria and its biotransformation

2021 ◽  
Vol 11 (8) ◽  
pp. 368
Author(s):  
Duangporn Kantachote ◽  
Worrapanit Chansuwan ◽  
Chakree Thongraung ◽  
Nualpun Sirinuipong
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Volatile Compounds ◽  
Lactobacillus Plantarum ◽  
Fruit Juice ◽  
Salmonella Typhi ◽  
Lactobacillus Salivarius ◽  
Frap Assay ◽  
Excellent Growth

Background: Lactic acid bacteria-based fermentation clearly contributes to improving nutritional value and exhibits various health benefits. The demand for non-dairy functional beverages, such as fruit beverages, as an alternative vehicle for probiotics is increasing because of lifestyle choices or health conditions. Therefore, the objective of this study was to evaluate the anti-Salmonella potential and antioxidant activity of fermented fruit-based juice by lactic acid bacteria and its biotransformation.   Methods: In this study, to produce the fermented fruit-based juice (FFJ), the mixed fruit juice (MFJ) was fermented by Lactobacillus plantarum TISTR 1465 and Lactobacillus salivarius TIST 1112 for 72 hrs. The potential function, anti-Salmonella by the minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and antibiofilm activities of FFJ against Salmonella Typhi DMST 22842 was evaluated. The antioxidative capacity was determined by DPPH and FRAP assay. The active volatile compounds were identified by GC-MS. Results: A novel functional FFJ showed excellent growth capacity with 8 log CFU/mL of probiotics Lactobacillus plantarum TISTR 1465 and Lactobacillus salivarius TIST 1112. MIC and MBC values in the FFJ were 500 mg/mL after 72 hrs of fermentation. After 48hrs of fermentation, biofilm formation inhibition was significant (p < 0.05) with 95.27% ± 2.26% inhibition; biofilm metabolic activity inhibition was also significant (p < 0.05) with 89.25% ± 0.18% inhibition. The volatile compounds present in the FFJ were fruity flavors and aromas, most of have antimicrobial and antioxidant properties.  These compounds comprise various classes, including alcohols, organic acid, ester, and ketone. In both LAB fermentations, the most abundant volatile alcohol was isoamyl alcohol, followed by 1-hexanol and 2,3-Butanolone; acetic acid was only present in L. plantarum fermentation. In addition, DPPH radical scavenging and FRAP assay showed the mixed fruit juice had dramatically increased antioxidant activity after 48 hrs of fermentation.Conclusion: The findings of this work indicate that the obtained fermented fruit-based juice (FFJ) showed excellent growth capacity of probiotics, Lactobacillus plantarum TISTR 1465 and Lactobacillus salivarius TIST 1112, and produced the volatile compounds from biotransformation. This not only improved fruit flavor and aroma, but also influenced antibacterial activity against the pathogen Salmonella Typhi DMST 22842, as well as increased antioxidant activity. Therefore, the FFJ could be a novel functional fermented drink for vegan and non-diary consumption.Keywords: Lactic acid bacteria, Probiotics, Biotransformation, Non-dairy functional beverage, Anti-Salmonella

scholarly journals Prunus spinosa Fresh Fruit Juice: Antioxidant Activity in Cell-free and Cellular Systems

2009 ◽  
Vol 4 (12) ◽  
pp. 1934578X0900401 ◽  
Author(s):  
Daniele Fraternale ◽  
Laura Giamperi ◽  
Anahi Bucchini ◽  
Piero Sestili ◽  
Marco Paolillo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fruit Juice ◽  
Central Italy ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Fresh Fruit ◽  
Cellular Systems ◽  
Anthocyanin Content ◽  
Prunus Spinosa

The antioxidant activity was assessed of fresh juice from Prunus spinosa L. fruit (Rosaceae) growing wild in Urbino (central Italy) by using different cell-free in vitro analytical methods: 5-lipoxygenase test, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, and oxygen radical absorbance capacity (ORAC). Trolox was used as the reference antioxidant compound. In the 5-lipoxygenase and DPPH tests the fresh fruit juice of P. spinosa showed good antioxidant activity when compared with Trolox, while the ORAC value was 36.0 μmol eq. Trolox /g of fruit. These values are in accord with data reported in the literature for small fruits such as Vaccinium, Rubus and Ribes. The antioxidant capacity in cell-free systems of P. spinosa juice has been compared with its cytoprotective – bona fide antioxidant activity in cultured human promonocytes (U937 cells) exposed to hydrogen peroxide. The antioxidant activity of red berries has been correlated with their anthocyanin content. The results of this study indicate that the three most representative anthocyanins in P.spinosa fruit juice (cyanidin-3-rutinoside, peonidin-3-rutinoside and cyanidin-3-glucoside) are likely to play an important role in its antioxidant properties.

Effect of maltodextrin and gum arabic on antioxidant activity and phytochemical profiles of spray-dried powders of sapota (Manilkara zapota) fruit juice

2020 ◽  
pp. 1-13
Author(s):  
Hannah Caroline Santos Araujo ◽  
M. S. Jesus ◽  
M. T. S. Leite Neta ◽  
N. C. Gualberto ◽  
C. M. S. Matos ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fruit Juice ◽  
Gum Arabic ◽  
Manilkara Zapota ◽  
Phytochemical Profiles ◽  
Spray Dried

scholarly journals REDUCTION OF BENZO (A) PYRENE IN CHARCOAL GRILLED DUCK MEAT BY MARINATING WITH ANDALIMAN (Zanthoxylum acanthopodium, DC) FRUIT JUICE

2016 ◽  
Vol 41 (4) ◽  
pp. 204 ◽  
Author(s):  
K. Sinaga ◽  
A. M. Legowo ◽  
E. Suprijatna ◽  
Y. B. Pramono
Keyword(s):  
Antioxidant Activity ◽  
Barbituric Acid ◽  
Fruit Juice ◽  
Treatment Groups ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Total Fat ◽  
Meat Samples

The effect of andaliman fruit juice marination on the amounts of benzo (a) pyrene in charcoal grilled duck meat were investigated in this research. Completely randomized design was used to determine the effect of 4 treatments of andaliman fruit juice concentration (w/v). Twenty four duck meat samples were devided into 4 treatment groups, those were 0% (I), 10% (II), 20% (III) and 30% (IV). Each group consisted of 6 samples. Total Fat, Tio Barbituric Acid (TBA) value and antioxidant activity were measured from all samples. The result showed there was no effect on total fat of duck meat. Antioxidant activity was 18.60 %, 18.06 %, 19.99 % and 7.54 % for andaliman fruit juice of 10%, 20%, 30% and 0%, respectively. TBA value was 1.03 %, 0.89 %, 0.09 % and 0.10 % for treatment II, III, IV and I, respectively. Antioxidant activity of andaliman fruit was decreased the amounts of Benzo (a) pyrene of duckmeat. Charcoal duck meat without andaliman fruit produced 787 ng, it was higher than charcoal duck meat with andaliman fruit (295 ng).

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