Influence of boiling on total phenol, antioxidant activity, and phenolic compounds of celery ( Apium graveolens L) root

2020 ◽  
Author(s):  
Ahmad Mohammed Salamatullah ◽  
Mehmet Musa Özcan ◽  
Mohammed Saeed Alkaltham ◽  
Nurhan Uslu ◽  
Khizar Hayat
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenol ◽  
Apium Graveolens

scholarly journals Antioxidant activity and total phenol content of blackberries cultivated in a highland tropical climate

2017 ◽  
Vol 39 (1) ◽  
pp. 43 ◽  
Author(s):  
Mayara Neves Santos Guedes ◽  
Rafael Pio ◽  
Luana Aparecida Castilho Maro ◽  
Fabíola Fonseca Lage ◽  
Celeste Maria Patto de Abreu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Phenolic Compounds ◽  
High Performance ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Phenolic Contents

Blackberries are an important option for the diversification of fruit crops. However, there is currently no literature regarding plant cultivation in high-altitude tropical climates. Knowledge of the phenolic composition of blackberries is essential because variations in the levels of these components may exist between cultivars and may depend on environmental conditions. High performance liquid chromatography (HPLC) was used to evaluate the total phenol content of different blackberry cultivars (Arapaho, Brazos, Cainguangue, Cherokee, Choctaw, Comanche, Ébano, Guarani, Tupy and Xavante). Free radical scavenging activity in these cultivars was assayed using a DPPH test. The HPLC-UV chromatogram of blackberry fruit extracts at 280 nm revealed the presence of phenolic compounds. The results showed significant differences in the levels of phenolic compounds in the blackberry cultivars tested. Antioxidant activity was evaluated using the ABTS free radical and ranged from 2.7 ± 0.1 to 19 ± 2 μmole of Trolox equivalents per gram of sample (b.u.). These results are in good correlation with the phenolic contents of the blackberries tested. The Xavante blackberry cultivar had the highest levels of polyphenols that could be individually identified. Catechin polyphenols were found to be the main component in the blackberry varieties tested. 

scholarly journals Effect of microwave and oven drying processes on antioxidant activity, total phenol and phenolic compounds of kiwi and pepino fruits

2019 ◽  
Vol 57 (1) ◽  
pp. 233-242 ◽  
Author(s):  
Mehmet Musa Özcan ◽  
Fahad Al Juhaimi ◽  
Isam A. Mohamed Ahmed ◽  
Nurhan Uslu ◽  
Elfadil E. Babiker ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenol ◽  
Oven Drying

Influence of different drying methods on antioxidant activity, total phenol, and phenolic compounds of myrtle ( Myrtus communis L.) fruits

2021 ◽  
Author(s):  
Mohammed Saeed Alkaltham ◽  
Ahmad Mohammad Salamatullah ◽  
Mehmet Musa Özcan ◽  
Nurhan Uslu ◽  
Khizar Hayat ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenol ◽  
Drying Methods ◽  
Myrtus Communis ◽  
Myrtus Communis L

scholarly journals Phenolic Compounds, Antioxidant Activity, and Other Characteristics of Extra Virgin Olive Oils from Italian Autochthonous VarietiesTonda di Villacidro,Tonda di Cagliari,Semidana, andBosana

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
Carlo I. G. Tuberoso ◽  
Igor Jerković ◽  
Marialuce Maldini ◽  
Gabriele Serreli
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Peroxide Value ◽  
Total Phenol ◽  
Phenolic Composition ◽  
Virgin Olive Oils ◽  
Spectrophotometric Methods ◽  
Olive Oils ◽  
Quality Aspects

Extra virgin olive oils (EVOOs) from the fruits of Italian autochthonous varietiesTonda di Villacidro,Tonda di Cagliari,Semidana, andBosanawere investigated to promote their quality aspects. All the analyzed EVOOs showed low values of acidity (≤0.45%) and of peroxide value (≤6.22 mEq O2/kg). There were no relevant differences in fatty acids and triacylglycerols composition among the four EVOOs. Tocopherols determined by HPLC-FL revealed thatBosanaoil was characterized by the highestα-tocopherol level (213.3 ± 55.4 mg/kg). Chlorophylls, carotenoids, and total phenol (TP) contents as well as antioxidant activity (FRAP, DPPH∙, and ABTS∙+assays) of the oils hydrophilic fractions (HFs) were assessed by spectrophotometric methods. Some differences concerning the antioxidant activity and the TP content were observed:Bosanaoil HF activity was the most pronounced (1.17 ± 0.37 mmol TEAC/kg) and it contained the highest TPs amount (335.20 ± 121.34 mg/kg). HFs phenolic composition was determined by HPLC-DAD. The main identified phenols were secoiridoids, dominating inBosanaoil, such as decarboxymethyl ligstroside aglycone (p-HPEA-EDA, 35.8 ± 19.9 mg/kg) and oleuropein aglycone (3,4-HPEA-EA up to 84.7 mg/kg). In summary, all the four varieties showed good characteristics for the use as quality EVOO.

Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans

2020 ◽  
Vol 44 (11) ◽  
Author(s):  
Mohammed Saeed Alkaltham ◽  
Mehmet Musa Özcan ◽  
Nurhan Uslu ◽  
Ahmad Mohammed Salamatullah ◽  
Khizar Hayat
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Phenolic Compounds ◽  
Total Phenol ◽  
Coffee Beans ◽  
Fatty Acid Compositions

scholarly journals Karakteristik Fungsional, Fisik dan Sensori Sereal Sarapan Jagung yang Disubstitusi Bekatul

2020 ◽  
Vol 9 (3) ◽  
pp. 108-117
Author(s):  
Feri Kusnandar ◽  
Suryani Suryani ◽  
Slamet Budijanto
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Dietary Fiber ◽  
Rice Bran ◽  
Total Phenol ◽  
Duncan Multiple Range Test ◽  
Rhizopus Oligosporus ◽  
Breakfast Cereal ◽  
Breakfast Cereals ◽  
Range Test

AbstrakBekatul dari hasil samping penggilingan padi memiliki komponen gizi dan non-gizi. Proses fermentasi pada bekatul diketahui dapat meningkatkan komponen fenolik dan aktivitas antioksidannya. Penelitian ini menggunakan bekatul yang difermentasi dengan kapang Rhizopus oligosporus selama 72 jam dan diformulasikan sebanyak 15, 20, dan 25% ke dalam sereal sarapan jagung. Bekatul tanpa fermentasi juga dibuat sebagai pembanding. Karakteristik fungsional yang berupa aktivitas antioksidan, kadar total fenol, serat pangan, mutu fisik yang berupa derajat pengembangan (DP), indeks penyerapan air (IPA), kelarutan air (IKA), kekerasan dan kerenyahan, serta mutu sensori sereal sarapan dianalisis dengan menggunakan rancangan acak lengkap dua faktor dan diuji lanjut dengan Duncan Multiple Range Test. Hasil penelitian menunjukkan bahwa penambahan bekatul fermentasi mampu meningkatkan aktivitas antioksidan dan kadar total fenol, namun memberikan penerimaan sensori yang lebih rendah dibandingkan formula sereal sarapan yang lain. Kesimpulannya, substitusi dengan 25% bekatul tanpa fermentasi dalah yang paling disukai berdasarkan analisis warna, aroma, rasa, dan tekstur. Sereal sarapan dengan formulasi tersebut memberikan nilai DP, IPA, dan IKA yang spesifik dan memberikan tingkat kekerasan dan kerenyahan yang dapat diterima panelis, serta menunjukkan aktivitas antioksidan, kandungan total fenol dan serat pangan yang tergolong tinggi.Functional, Physical and Sensory Characteristics of Corn Breakfast Cereals Substituted by Fermented Rice BranAbstractRice bran as a by-product of rice mills contains a relatively high nutritious components, such as phenolic compounds. Fermentation process in rice bran may increase phenolic compounds and antioxidant activity. In this study, fermented rice bran using Rhizopus oligosporus for 72 hours were formulated into corn-based breakfast cereals at the concentration of 15, 20, and 20%. Non fermented rice brand was also used as a comparison. The functional characteristics that consisted of antioxidant activity, total phenol, and dietary fiber; physical quality, i.e. degree of expansion (DE), water absorption index (WAI), solubility index (SI), hardness and crispness; and sensory quality were analysed using a two-factor randomized experimental design followed by Duncan Multiple Range Test. As a result, fermented rice bran yielded less acceptable breakfast cereals than that of a non-fermented cereal, although the antioxidant activity and total phenol increased along the fermented rice brand. As a conclusion, substitusion with 25% non-fermented rice bran was the most accepatable in terms of color, aroma, taste and texture compared to other formulations. The formulated breakfast cereal had specified DE, WAI and SI, hardness and crispness, as well as showed high values of antioxidant activity, total phenol, and dietary fiber.

Effect of roasting treatments on total phenol, antioxidant activity, fatty acid compositions and phenolic compounds of teff grains

2021 ◽  
Author(s):  
Isam A. Mohamed Ahmed ◽  
Nurhan Uslu ◽  
Fahad Al Juhaimi ◽  
Mehmet Musa Özcan ◽  
Magdi A. Osman ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Phenolic Compounds ◽  
Total Phenol ◽  
Fatty Acid Compositions
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