scholarly journals Total Phenolics and Antioxidant Capacity of Cocoa Pulp: Processing and Storage Study

2016 ◽  
Vol 41 (4) ◽  
pp. e13029 ◽  
Author(s):  
Vidya Endraiyani ◽  
Richard D. Ludescher ◽  
Rong Di ◽  
Mukund V. Karwe
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Storage Study ◽  
Pulp Processing ◽  
Processing And Storage ◽  
And Storage

scholarly journals  pH and thermal stability of anthocyanin-based optimised extracts of Romanian red onion cultivars

2013 ◽  
Vol 31 (No. 3) ◽  
pp. 283-291 ◽  
Author(s):  
S. Oancea ◽  
O. Drághici
Keyword(s):  
Thermal Stability ◽  
Total Phenolics ◽  
Order Rate Constant ◽  
Food Composition ◽  
Daily Consumption ◽  
Scanning Calorimetry ◽  
Allium Cepa L ◽  
Processing And Storage ◽  
And Storage ◽  
Anthocyanin Degradation

Total phenolics and anthocyanins in ten samples of Romanian red onion cultivars, extraction optimisation and pH/thermal stability were investigated. Extraction with 80% aqueous ethanol leads to an increased anthocyanin yield. The level of phenolics and anthocyanins in bulbs is highly variable and was found higher in the Red of Turda cultivar. The highest value of 99.66 mg/100 g FM was obtained for red onion dry skins. Strong acidic conditions favoured the better stability of anthocyanin extracts during 10-day storage. The first order rate constant value of anthocyanin degradation during storage calculated at different pH increased almost 17 times when pH increased from 1.0 to 9.0. Results of thermal analysis performed by differential scanning calorimetry showed that temperatures over 45°C already induced anthocyanin degradation in extracts. These results may become useful for establishing the appropriate conditions of processing and storage of anthocyanin-based foods. The obtained data on total phenolics and anthocyanins in Allium cepa L. may become relevant for future estimation studies of their daily consumption and for completing the national food composition databases.  

scholarly journals Improvement in Botanical Standardization of Commercial Freeze-Dried Herbal Extracts by Using the Combination of Antioxidant Capacity and Constituent Marker Concentrations

2009 ◽  
Vol 92 (3) ◽  
pp. 797-805 ◽  
Author(s):  
Paolino Ninfali ◽  
Lorenzo Gennari ◽  
Enrica Biagiotti ◽  
Francesca Cangi ◽  
Luisa Mattoli ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
High Performance ◽  
Herbal Medicines ◽  
Oxygen Radical ◽  
Herbal Extracts ◽  
Herbal Products ◽  
Freeze Dried ◽  
Marker Compounds ◽  
Processing And Storage ◽  
And Storage

Abstract Botanical extracts are standardized to 1 marker compounds (MCs). This standardization provides a certain level of quality control, but not complete quality assurance. Thus, industries are looking for other satisfactory systems to improve standardization. This study focuses on the standardization of herbal medicines by combining 2 parameters: the concentration of the MC and antioxidant capacity. Antioxidant capacity was determined with the oxygen radical absorbance capacity (ORAC) method and the concentrations of the MCs, by high-performance liquid chromatography. Total phenols were also determined by the Folin-Ciocolteau method. The ORAC values, expressed as mol Trolox equivalents/100 g (ORAC ), of 12 commercial herbal extracts were related to the ORAC values of the respective pure MCs at the concentrations at which the MCs occur in products (ORAC-MC ). The ORAC values of 11 extracts were higher than those of the respective MCs and the ratios ORAC-MC /ORAC ranged from 0.007 to 0.7, whereas in the case of Olea europaea leaves, the same ratio was 1.36. The ORAC parameters and their ratios, as well as the linear relationship between ORAC-MC and ORAC , are described and discussed as tools for improving the standardization of herbal products and detecting modifications due to herb processing and storage.

Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits

2011 ◽  
Vol 91 (6) ◽  
pp. 1096-1102 ◽  
Author(s):  
Taha M. Rababah ◽  
Majdi A. Al-Mahasneh ◽  
Isra Kilani ◽  
Wade Yang ◽  
Mohammad N. Alhamad ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolics ◽  
Processing And Storage ◽  
And Storage

scholarly journals Antioxidant capacity and lipid stability egg during processing and storage.

2014 ◽  
Vol 4 (1) ◽  
pp. 19
Author(s):  
Michelle Garcêz Carvalho ◽  
Alfredo Tenuta Filho
Keyword(s):  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Lipid Fraction ◽  
Thiobarbituric Acid ◽  
Storage Conditions ◽  
Limit Of Quantification ◽  
Total Antioxidant ◽  
Processing And Storage ◽  
And Storage

<p>Different processing conditions, packaging and storage can affect the natural antioxidant protection of the egg. Thus, the objectives were: (a) To standardize a methodology able to evaluate in vitro antioxidant capacity of fresh and processed egg, (b) investigate the effect of pasteurization and spray on the oxidative stability of the lipid fraction of egg and (c) evaluate the antioxidant capacity and oxidative stability of fatty acids from whole egg pasteurized atomized, bottle of high density polyethylene, opaque, under nitrogen, at 5&plusmn;2&ordm;C for up to 90 days. The phosphomolybdenum method to measure the total antioxidant capacity of lipid fraction (CATL) Egg presented analytical adequacy, with a limit of quantification of 0.017 mg &alpha;-tocoferol/mL. The CATL decreased with the progress of processing and the reverse was observed for the lipids, 7-CETO (7-ketocholesterol) and TBARS (thiobarbituric acid reactive substances). The pasteurized egg atomized (OIPA) kept under ideal storage conditions considered stable in relation to hydration, CATL and TBARS. It is concluded that the method of phosphomolybdenum suitability presented analytical sufficient. Pasteurization did not affect any of the parameters evaluated, but the atomization caused significant decrease CATL, and elevated lipids, TBARS and 7-CETO. Was maintained hydration and stability of the lipid OIPA stored for 90 days at 5&deg;C, indicating that the conditions for packaging and storage were effective.&nbsp;</p><p>&nbsp;</p><p>DOI:&nbsp;<a href="http://dx.doi.org/10.14685/rebrapa.v4i1.102">http://dx.doi.org/<span>10.14685/rebrapa.v4i1.</span><span>102</span></a></p><p><span><br /></span></p>

Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus)

2011 ◽  
Vol 44 (7) ◽  
pp. 2243-2251 ◽  
Author(s):  
Anne-Laure Gancel ◽  
Aurélien Feneuil ◽  
Oscar Acosta ◽  
Ana Mercedes Pérez ◽  
Fabrice Vaillant
Keyword(s):  
Antioxidant Capacity ◽  
Industrial Processing ◽  
Processing And Storage ◽  
And Storage

Effect of Processing and Storage on Antioxidant Capacity of Honey

2006 ◽  
Vol 69 (2) ◽  
pp. fct96-fct101 ◽  
Author(s):  
X. H. WANG ◽  
N. GHELDOF ◽  
N. J. ENGESETH
Keyword(s):  
Antioxidant Capacity ◽  
Processing And Storage ◽  
And Storage
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