scholarly journals Polyphenolic Content and Antioxidant Capacity in Fruits of Plum (Prunus domestica  L.) Cultivars “Valjevka” and “Mildora” as Influenced by Air Drying

2013 ◽  
Vol 36 (4) ◽  
pp. 229-237 ◽  
Author(s):  
Nemanja Miletić ◽  
Olga Mitrović ◽  
Branko Popović ◽  
Viktor Nedović ◽  
Branislav Zlatković ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Prunus Domestica ◽  
Air Drying ◽  
Polyphenolic Content

Antioxidant capacity and polyphenolic content of high-protein lupin products

2009 ◽  
Vol 112 (1) ◽  
pp. 84-88 ◽  
Author(s):  
Cristina Martínez-Villaluenga ◽  
Henryk Zieliński ◽  
Juana Frias ◽  
Mariusz K. Piskuła ◽  
Halina Kozłowska ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
High Protein ◽  
Polyphenolic Content

Impact of cooking and drying on the phenolic, carotenoid contents and in vitro antioxidant capacity of Andean Arracacha (Arracacia xanthorrhiza Bancr.) root

2011 ◽  
Vol 17 (4) ◽  
pp. 319-330 ◽  
Author(s):  
R. Pedreschi ◽  
I. Betalleluz-Pallardel ◽  
R. Chirinos ◽  
C. Curotto ◽  
D. Campos
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Hot Air Drying ◽  
Total Carotenoids ◽  
Air Drying ◽  
Drying Temperature ◽  
Residual Content ◽  
Microwave Cooking ◽  
Hot Air

The influence of different cooking regimes such as boiling, oven, microwave and hot-air drying on the retention of total phenolics (TP), total carotenoids (TC) and in vitro antioxidant capacity (AC) for three colored arracacha roots was studied. Continuous losses of TP, TC and AC during the course of the different cooking processes were observed. Boiling at 99.5° C for 20 min turned to be the best method to cook this root due to a high retention of TP, TC and AC in comparison to oven cooking at 200° C for 45 min and microwave cooking at 800 W for 5 min. During boiling, chlorogenic and caffeic acids and derivatives remained relatively stable. The drying temperature was negatively correlated to the residual content of TP and AC for the yellow and cream arracacha roots, but for the cream/purple arracacha variety, blanching preserved the TP and AC. Significant losses in chlorogenic and caffeic acids and derivatives were mainly observed during hot-air drying. These results suggested that TP are responsible to a large extent of the AC displayed by arracacha root during the different evaluated cooking regimes.

scholarly journals Antioxidants from Tropical Herbs

2010 ◽  
Vol 5 (3) ◽  
pp. 1934578X1000500 ◽  
Author(s):  
Rasyidah Razab ◽  
Azlina Abdul Aziz
Keyword(s):  
Free Radicals ◽  
Antioxidant Capacity ◽  
Strong Correlation ◽  
Antioxidant Activities ◽  
Polyphenolic Compounds ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Antioxidant Power ◽  
Polyphenolic Content ◽  
Trolox Equivalent ◽  
Ferric Reducing Antioxidant Power

Plants that contain high amounts of polyphenolic compounds are potential candidates for natural antioxidant sources. Studies are on going in the search for new sources of antioxidants. Not much data are available on the antioxidant capacity of tropical herbs. With this in mind, 19 commonly consumed Malaysian herbs were analyzed for their polyphenolic content and antioxidant activities. A majority of these plants have never been studied before with regards to their polyphenolic content and antioxidant activities. The shoots of Anacardium occidentale, the shoots and fruits of Barringtonia racemosa, Pithecellobium jiringa and Parkia speciosa had high polyphenolic contents (> 150 μg gallic acid equivalents/mg dried plant) and antioxidant activities when measured using the ferric reducing antioxidant power (FRAP) (>1.2 mM) and Trolox equivalent antioxidant capacity (TEAC) assays (>2.4 mM). A strong correlation was observed between the two antioxidant assays (FRAP vs TEAC) implying that the plants could both scavenge free radicals and reduce oxidants. There was also a strong correlation between the antioxidant activities and polyphenolic content suggesting the observed antioxidant activities were contributed mainly by the polyphenolics in the plants.

Drought stress effect on polyphenolic content and antioxidant capacity of cowpea pods and seeds

2020 ◽  
Author(s):  
Márcia Carvalho ◽  
Irene Gouvinhas ◽  
Isaura Castro ◽  
Manuela Matos ◽  
Eduardo Rosa ◽  
...  
Keyword(s):  
Drought Stress ◽  
Antioxidant Capacity ◽  
Stress Effect ◽  
Polyphenolic Content

Polyphenolic content and comparative antioxidant capacity of flavoured black teas

2012 ◽  
Vol 63 (6) ◽  
pp. 742-748 ◽  
Author(s):  
Anna Pękal ◽  
Paulina Dróżdż ◽  
Magdalena Biesaga ◽  
Krystyna Pyrzynska
Keyword(s):  
Antioxidant Capacity ◽  
Polyphenolic Content

scholarly journals Polyphenolic content and composition and antioxidative activity of different cocoa liquors

2009 ◽  
Vol 27 (No. 5) ◽  
pp. 330-337 ◽  
Author(s):  
I. Radojčić Redovniković ◽  
K. Delonga ◽  
S. Mazor ◽  
V. Dragović-Uzelac ◽  
M. Carić ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Hplc Method ◽  
Uv Spectra ◽  
Chemical Compositions ◽  
Nutritional Values ◽  
Wide Range ◽  
Polyphenolic Content ◽  
Caffeic Acid Derivative

Cocoa liquor used in the confectionery industry comes from a wide range of geographical areas and may have different chemical compositions, sensory properties, and nutritional values. We found it interesting to study the polyphenolic content and composition of cocoa liquors for their potential use in industrial production. Six defatted samples originating from different countries were extracted with aqueous methanol (70%, v/v), and the polyphenolic profiles were determined using RP-HPLC method. According to our results, all samples of cocoa liquors have similar polyphenolic profiles, however, quantitatively varied. In the samples, about 13 compounds were identified by comparison of their retention times and UV spectra, and the quantified peaks were (+)-catechin, (–)-epicatechin, (–)-gallocatechin, (–)-epigallocatechin, caffeic acid derivative, caffeine, and theobromine. Also, several peaks were identified as oligomeric procyanidins. The free-radical scavenging activity was determined by the DPPH• (1,1'-dipheny-2-picrylhydrazyl) and Oxygen Radical Antioxidant Capacity (ORAC) assays. The order of antioxidant activity of the cocoa liquors studied was the same with both methods (Madagascar > Mexico > Ecuador > Venezuela > Sao Tome > Ghana samples). In addition, correlation between the antioxidant capacity and polyphenolic content was also determined, a high correlation coefficient having been obtained by both methods (<i>R<sup>2<Isup> = 0.9868 for DPPH, and 0.9375 for ORAC).

Effect of dried powder preparation process on polyphenolic content and antioxidant capacity of cranberry ( Vaccinium macrocarpon L.)

2015 ◽  
Vol 77 ◽  
pp. 658-665 ◽  
Author(s):  
Jan Oszmiański ◽  
Joanna Kolniak-Ostek ◽  
Sabina Lachowicz ◽  
Józef Gorzelany ◽  
Natalia Matłok
Keyword(s):  
Antioxidant Capacity ◽  
Vaccinium Macrocarpon ◽  
Preparation Process ◽  
Powder Preparation ◽  
Polyphenolic Content

scholarly journals Qualitative and Quantitative Evaluation of Heat-Induced Changes in Polyphenols and Antioxidant Capacity in Prunus domestica L. By-products

Molecules ◽  
2019 ◽  
Vol 24 (16) ◽  
pp. 3008 ◽  
Author(s):  
Michalska ◽  
Wojdyło ◽  
Majerska ◽  
Lech ◽  
Brzezowska
Keyword(s):  
Antioxidant Capacity ◽  
Waste Product ◽  
Maximum Temperature ◽  
Prunus Domestica ◽  
Drying Time ◽  
Qualitative And Quantitative ◽  
Microwave Vacuum Drying ◽  
Induced Changes ◽  
By Products ◽  
Industrial Waste Product

Plum pomace, an agro-industrial waste product has received attention due to the worldwide popularity of plums. During convection, the content of flavan-3-ols decrease, except drying at 90 °C, whereas the content of i.e. chlorogenic, 3-p- and 4-p-coumaroylquinic acids, quercetin rutinoside, and galactoside was observed to increase along with the increase in process temperature. The highest content of all identified polyphenols was found in plum pomace powders obtained using a combination of convective at 90 °C and microwave vacuum drying (MVD) at 120 W, whereas the highest retention of the group consisted of phenolic acids, flavonols, and anthocyanins was noted when CD 70 °C/MVD 120 W was used, pointing to a strong influence of the type of polyphenols on their changes caused by drying. The correlations between TEAC ABTS and the sum of flavonoids (r = 0.634) and anthocyanins (r = 0.704) were established. The multiple regression analysis showed that polyphenol content was more strongly affected by drying time than by maximum temperature, whereas antioxidant capacity was more influenced by maximum temperature of sample than by drying time.

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