Antioxidant capacity and total phenolics content of direct‐expanded chickpea‐sorghum snacks

2021 ◽  
Author(s):  
Esayas K. Bekele ◽  
Matthew G. Nosworthy ◽  
Robert T. Tyler ◽  
Carol J. Henry
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Phenolics Content

scholarly journals Hydrogen Peroxide Treatment and the Phenylpropanoid Pathway Precursors Feeding Improve Phenolics and Antioxidant Capacity of Quinoa Sprouts via an Induction of L-Tyrosine and L-Phenylalanine Ammonia-Lyases Activities

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
Michał Świeca
Keyword(s):  
Hydrogen Peroxide ◽  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Shikimic Acid ◽  
Reducing Power ◽  
Phenylpropanoid Pathway ◽  
Germination Time ◽  
Pal Activity ◽  
Hydrogen Peroxide Treatment ◽  
Phenolics Content

Hydrogen peroxide treatment and the phenylpropanoid pathway precursors feeding affected the antioxidant capacity of quinoa sprouts. Compared to the control, total phenolics content was significantly increased by treatment of control sprouts with 50 mM and 200 mM H2O2—an elevation of about 24% and 28%, respectively. The highest increase of flavonoids content was found for the sprouts treated with 200 mM H2O2obtained from seeds fed with shikimic acid. All the studied modifications increased the antioxidant potential of sprouts (at least by 50% compared to control). The highest reducing power was found for the sprouts treated with 200 mM H2O2obtained by phenylalanine feeding (5.03 mg TE/g DW) and those obtained from the seeds fed with tyrosine (5.26 mg TE/g DW). The activities of L-tyrosine (TAL) and L-phenylalanine (PAL) ammonia-lyases were strongly affected by germination time as well as the applied modification of sprouting. On the 3rd day the highest PAL activity was determined for both untreated and induced with 50 mM H2O2sprouts obtained by phenylalanine feeding. H2O2induced TAL activity; the highest TAL activity was determined for 3-day-old sprouts induced with 200 mM H2O2obtained from seeds fed with phenylalanine.

scholarly journals Effect of the Application of 1-Methylcyclopropene and Wax Emulsions on Proximate Analysis and Some Antioxidants of Soursop (Annona muricataL.)

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Cristina L. Moreno-Hernández ◽  
Sonia G. Sáyago-Ayerdi ◽  
Hugo S. García-Galindo ◽  
Miguel Mata-Montes De Oca ◽  
Efigenia Montalvo-González
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Chilling Injury ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Composition Analysis ◽  
Postharvest Handling ◽  
Phenolics Content

The effect of the application of 1-methylcyclopropene (1-MCP) and wax emulsions, alone or combined, on composition analysis, vitamin C, polyphenols, and antioxidant capacity of soursop was evaluated. Fruits were stored as follows: at 25°C (control), and at 16°C: fruits sprayed with candelilla or flava emulsions, fruits treated with 1500 nL/L of 1-MCP (20°C, 12 h), and fruits treated with 1-MCP and then sprayed with emulsions. Fruits were allowed to ripen and the edible part was used for analysis. Only fruits stored at 16°C without 1-MCP showed visible symptoms of chilling injury. Fruits treated with 1-MCP combined with flava emulsion maintained in greater extent their vitamin C content, dietary fiber, total phenolics content, and antioxidant activity. The combination of 1-MCP and emulsions can be utilized in postharvest handling of soursop because this combination can preserve its nutritional composition and antioxidant activity.

Effect of environmental conditions and water status on the bioactive compounds of broccoli

2013 ◽  
Vol 8 (8) ◽  
pp. 777-787 ◽  
Author(s):  
Zoltán Pék ◽  
Hussein Daood ◽  
Magdolna Nagyné ◽  
András Neményi ◽  
Lajos Helyes
Keyword(s):  
Antioxidant Capacity ◽  
Environmental Conditions ◽  
Total Phenolics ◽  
Water Status ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Plant Water ◽  
Spring Season ◽  
Cultivation Period ◽  
Trolox Equivalent ◽  
Phenolics Content

AbstractFour experiments were carried out in 2010 and 2011 to determine how cultivation period (spring or autumn), harvest season (summer or autumn), and plant water status (irrigated or rainfed) influenced content and composition of broccoli cultivar Parthenon F1 with respect to sulforaphane and phenolics under field conditions in Gödöllő, Hungary. Sulforaphane content was significantly higher in the autumn harvests, regardless of irrigation treatments. Harvest season also influenced total phenolics content, with the highest values occurring in the spring season. Harvest season also affected trolox equivalent antioxidant capacity (TEAC) and this capacity was also the greatest in spring. Caffeic acid glucoside was a major phenolics component in both spring and autumn season harvests. The season and irrigation related changes in other phenolic component contents were also characterised in this study.

scholarly journals Farklı Maviyemiş Çeşitlerinden (Vaccinum Sp.) Üretilen Reçel ve Marmelatın Bazı Özelliklerinin Belirlenmesi

2021 ◽  
Vol 9 (5) ◽  
pp. 937-945
Author(s):  
Emine Kübra Güzel ◽  
Cemal Kaya ◽  
Esra Esin Yücel ◽  
Mustafa Bayram
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Storage Period ◽  
Total Phenolic ◽  
Phenolic Substance ◽  
Total Anthocyanin ◽  
Total Antioxidant ◽  
Total Anthocyanins ◽  
Phenolics Content ◽  
Polymeric Color

In this study, seasonal fruits belonging to two different varieties of Blueberry (Brigitta and Darrow) grown in Turkey were processed into jam and marmalade in order to ensure their availability throughout the year. It is aimed to examine the changes in the phytochemical properties of the obtained products during the storage period, such as total phenolic substance, total anthocyanin and antioxidant capacity, which are extremely important in terms of nutrition and health. Total phenolics content (TPC), total antioxidant capacity (TEAC and FRAP), total anthocyanins (TA), polymeric color (PC) and hydroxymethylfurfural (HMF) analyses were performed in fresh currant fruits at the beginning of the storage. Also, the same analyses were carried out on jams and marmalades at the end of 6-month storage period. During storage, the amount of total phenolic compounds, TEAC value, FRAP value and amount of anthocyanin values for jam and marmelade samples varied between respectively are 178.68-518.45 μg GAE/g; 1.16-11.60 μmol TE/g; 1.83-10.33 μmol TE/g; 7.35-298.22 µg cy-3 glu/g. Darrow blueberry samples had the highest values in the all types of blueberry jam and marmelade during storage. At the end of 6 months of storage period, it was observed to jam and marmalade samples of Darrow variety had the highest increase (124% and 73%) in terms of polymeric color value, on the other hand jam and marmalade samples of Brigitta variety had the highest increase (65% and 87%) in terms of HMF value.

Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain

2015 ◽  
Vol 95 (2) ◽  
pp. 189-195 ◽  
Author(s):  
Cheng Chen ◽  
Ling Han ◽  
Qun-Li Yu ◽  
Ru-Ren Li
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Accumulation Rate ◽  
Color Stability ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Refrigerated Storage ◽  
Antioxidant Power ◽  
Longissimus Lumborum ◽  
Trolox Equivalent ◽  
Phenolics Content

Chen, C., Han, L., Yu, Q.-L. and Li, R.-R. 2015. Color stability and antioxidant capacity of yak meat as affected by feeding with pasture or grain. Can. J. Anim. Sci. 95: 189–195. The objective of the present study was to analyze the effect of pasture or grain on color stability and antioxidant capacity of M. longissimus lumborum (LL) from pasture-fed (PF) or grain-fed (GF) yaks. The color stability and metmyoglobin percentage (MetMb%) were determined during 9 d of aerobic refrigerated storage. The antioxidant capacity was estimated by the total phenolics content, Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP). Compared with the GF group, the LL from the PF group showed significantly (P<0.05) higher redness (a* values), with lower decline rate in a* values (P<0.05) over 1 to 7 d of refrigerated storage. The LL from the PF group had a significantly (P<0.05) lower metmyoglobin accumulation rate. At the end of storage, the muscle's MetMb% of the PF and GF group were 46.33 and 56.66%, respectively. The PF group showed significantly higher total phenolics content (+23.94%; P<0.05) in muscles, resulting in greater TEAC and FRAP, which were 24.81 and 3.99% higher than the GF group (P<0.05), respectively. In conclusion, the pasture enhanced antioxidant capacity of yak meat and contributed to improve the meat color stability.

scholarly journals Phenolic compounds and antioxidant capacity of dried and candied fruits commonly consumed in Serbia 

2014 ◽  
Vol 32 (No. 4) ◽  
pp. 360-398 ◽  
Author(s):  
N. Miletić ◽  
B. Popović ◽  
O. Mitrović ◽  
M. Kandić ◽  
A. Leposavić
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Dried Fruits ◽  
Amber Light ◽  
Fruit Species ◽  
Dried Grapes ◽  
Dried Fruit ◽  
Phenolics Content

Dried fruits (plums, apricots, figs, grapes (amber light and amber dark), chokeberries, and bilberries), and candied fruits (cranberries, cherries, and dates), commercially available and commonly consumed in Serbia, were purchased on the same day in local groceries, and analysed for total phenolics and antioxidant capacity. Total phenolics contents of dried and candied fruits were as follows: dried chokeberries &gt; dried bilberries &gt; dried plums &gt; candied cherries, dried apricot &gt; dried grapes (amber light) &gt; candied cranberries, dried figs, dried grapes (amber dark), candied dates. The order of antioxidant capacity showed a very similar trend as the total phenolics content. Significant correlation between total phenolics content and antioxidant capacity (R = 0.9931, P &lt; 0.001) was observed. Using HPLC, the identification of selected phenolic compounds was carried out. Most of these compounds were the most abundant in dried chokeberries and dried bilberries, and consequently the highest antioxidant capacity was found in these dried fruit species.

scholarly journals Banana Powder as an Additive to Common Wheat Pasta

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 53 ◽  
Author(s):  
Beata Biernacka ◽  
Dariusz Dziki ◽  
Renata Różyło ◽  
Urszula Gawlik-Dziki
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Common Wheat ◽  
Total Phenolics ◽  
Quality Parameters ◽  
Weight Increase ◽  
Phenolics Content ◽  
Colour Coordinates

This study aimed to analyse the effect of dried banana powder (BP) on common wheat pasta characteristics. Wheat flour (type 500) was replaced with 1%, 2%, 3%, 4% and 5% of BP. Control pasta without BP addition was also prepared. Pasta quality parameters including texture, colour, cooking characteristics and sensory evaluation were determined. Total phenolics content and antioxidant activity were also evaluated. The increase in BP in the pasta recipe resulted in an increase in the weight increase index (from 2.88 to 3.55) and cooking loss (from 5.2% to 6.4%). The effects of the addition of bananas were also observed in changes in colour coordinates. It was shown that BP slightly decreased the lightness of cooked pasta and had little influence on colour coordinates of raw pasta. It was also found that the addition of BP higher than 3% decreased pasta firmness. The total phenolics content and antioxidant capacity of pasta increased with the addition of BP. Sensory evaluation of pasta showed that the replacement of common wheat flour with BP should not exceed 3%.

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