scholarly journals Black Chokeberry (Aronia melanocarpa(Michx.) Elliot) Fruits and Functional Drinks Differ Significantly in Their Chemical Composition and Antioxidant Activity

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Petko Denev ◽  
Maria Kratchanova ◽  
Ivalina Petrova ◽  
Daniela Klisurova ◽  
Yordan Georgiev ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Organic Acids ◽  
Functional Foods ◽  
Shikimic Acid ◽  
Raw Material ◽  
Chemical Compositions ◽  
Polyphenol Content ◽  
Aronia Melanocarpa ◽  
Black Chokeberry

Black chokeberry (Aronia melanocarpa) fruits are among the richest sources of polyphenols and anthocyanins in plant kingdom and suitable raw material for production of functional foods. The popularity of chokeberries is not only due to their nutritional value but also to the constantly emerging evidence for their health-promoting effects. The current study presents detailed information about the content and composition of sugars, organic acids, and polyphenols in 23 aronia samples grown under the climatic conditions of Bulgaria, in 2016 and 2017. Sorbitol was found to be the main carbohydrate of fresh aronia fruits. Its content was in the range 6.5–13 g/100 g fresh weight (FW), representing 61%–68% of low-molecular-weight carbohydrates. Organic acids were represented by substantial amounts of quinic acid (average content 404.4 mg/100 g FW), malic acid (328.1 mg/100 g FW), and ascorbic acid (65.2 mg/100 g FW). Shikimic acid, citric acid, oxalic acid, and succinic acid were found as minor components. Chokeberries were particularly rich in proanthocyanidins, anthocyanins, and hydroxycinnamic acids. The total polyphenol content of aronia fruits varied between 1022 mg/100 g FW and 1795 mg/100 g FW and ORAC antioxidant activity from 109 µmol TE/g to 191 µmol TE/g FW. We also investigated the relationship between the chemical composition of berries and chemical compositions and antioxidant activity of aronia functional drinks—juices and nectars. The differences in the chemical composition of the fruits resulted in functional foods that differ significantly in their chemical composition and antioxidant activity. Additionally, we demonstrated that temperature of juice pressing and nectar extraction has a profound effect on the polyphenol content and composition of these products. This is very important since differences in the chemical composition of raw chokeberries and variation of technological parameters during processing could result in functional foods with different chemical composition, rendering different biological activity.

scholarly journals Analysis of Selected Properties of Fruits of Black Chokeberry (Aronia melanocarpa L.) from Organic and Conventional Cultivation

2020 ◽  
Vol 10 (24) ◽  
pp. 9096
Author(s):  
Magdalena Trenka ◽  
Agnieszka Nawirska-Olszańska ◽  
Maciej Oziembłowski
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Bioactive Compounds ◽  
Organic Farms ◽  
Biological Value ◽  
Aronia Melanocarpa ◽  
Black Chokeberry ◽  
Bioactive Ingredients ◽  
Weak Luminescence ◽  
Very High

Chokeberry fruits can be treated as very rich sources of bioactive compounds and, therefore, have a very high biological value. The purpose of the study was to compare selected chemical and physical properties of chokeberry fruits, both from organic and conventional cultivations located near Cracow. Chemical composition of the fruit, content of the antioxidant activity, bioactive compounds, and ultra-weak luminescence were analyzed. It was proved that chokeberry fruits are rich in bioactive compounds and that ecological crops produce fruits with a higher level of such compounds. Chokeberry fruits from organic farms were proven to have a higher content of bioactive ingredients and antioxidant activity than in traditionally grown fruits. The total amount of sugars was ambiguous because both the highest and the lowest values were determined in fruits from traditional cultivation. Photon emissivity determined on the basis of ultra-weak luminescence was higher in fruits from organic cultivations. A very high correlation was also found between the photon emissivity and the content of polyphenols as well as the antioxidant activity.

scholarly journals The Influence of Temperature, Storage Conditions, pH, and Ionic Strength on the Antioxidant Activity and Color Parameters of Rowan Berry Extracts

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3786
Author(s):  
Elena Cristea ◽  
Aliona Ghendov-Mosanu ◽  
Antoanela Patras ◽  
Carmen Socaciu ◽  
Adela Pintea ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ionic Strength ◽  
Organic Acids ◽  
Bioactive Compounds ◽  
Acid Methyl Ester ◽  
Storage Conditions ◽  
Raw Material ◽  
Thermal Treatments ◽  
Spectrophotometric Methods ◽  
Berry Extracts

Recent trends in the food industry combined with novel methods in agriculture could transform rowan into a valuable raw material with potential technological applications. Thus, the aim of this research was to investigate the content of bioactive compounds in its fruits and to assess the color and antioxidant stability of the extracts prepared from such fruits during various thermal treatments and at different pH and ionic strength values. Various spectrophotometric methods, HPLC, and capillary electrophoresis were used to quantify the concentrations of bioactive compounds—polyphenols, carotenoids, organic acids, and to assess antioxidant activity and color. The results show that rowan berries contain circa 1.34–1.47 g/100 g of polyphenols among which include catechin, epicatechin, ferulic acid methyl ester, procyanidin B1, etc.; ca 21.65 mg/100 g of carotenoids including zeaxanthin, β-cryptoxanthin, all-trans-β-carotene, and various organic acids such as malic, citric, and succinic, which result in a high antioxidant activity of 5.8 mmol TE/100 g. Results also showed that antioxidant activity exhibited high stability when the extract was subjected to various thermal treatments, pHs, and ionic strengths, while color was mainly impacted negatively when a temperature of 100 °C was employed. This data confirms the technological potential of this traditional, yet often overlooked species.

Effects of raw material on the chemical composition, organoleptic properties, antioxidant activity, physical properties and the yield of instant black tea

LWT ◽  
2015 ◽  
Vol 63 (1) ◽  
pp. 745-750 ◽  
Author(s):  
Gardhi Arachchilage Aruna Ranjith Perera ◽  
Amarakoon Mudiyanselage Tissa Amarakoon ◽  
Dona Chamara Kumari Illeperuma ◽  
Palavinnage Krishantha Pushpakumara Muthukumarana
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Physical Properties ◽  
Black Tea ◽  
Raw Material ◽  
Organoleptic Properties

scholarly journals Comparative Study of the Chemical Compositions and Antioxidant Activities of Fresh Juices from Romanian Cucurbitaceae Varieties

Molecules ◽  
2020 ◽  
Vol 25 (22) ◽  
pp. 5468
Author(s):  
Anna Cazanevscaia Busuioc ◽  
Andreea-Veronica Dediu Botezatu ◽  
Bianca Furdui ◽  
Costel Vinatoru ◽  
Filippo Maggi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
High Performance ◽  
Antioxidant Activities ◽  
Fruit Juices ◽  
Antioxidant Potential ◽  
Chemical Compositions ◽  
Beneficial Effects ◽  
Benincasa Hispida ◽  
First Time

Cucurbitaceae is a family of health-promoting plants due to their compounds with beneficial effects. The aim of this study was to analyze, for the first time, the chemical composition, the antioxidant activity and the metal chelating properties of fruit juices obtained from four different species of the Cucurbitaceae family cultivated in Romania, namely Momordica charantia, Cucumis metuliferus, Benincasa hispida and Trichosanthes cucumerina. The samples of juice were analyzed by high-performance liquid chromatography (HPLC) and all the four species displayed high levels of the two triterpenes, oleanolic and ursolic acids, and also in phenolic compounds, including catechin, (−)-epicatechin and gallic acid. The juices demonstrated significant antioxidant activity against the free radical 2,2-diphenyl-1-picrylhydrazyl (ranging from 20 to 95%,), a good iron binding ability (ranging from 7.45 ± 0.28% to 86.95 ± 0.97%) and also promising antioxidant potential against the ABTS radical (ranging from 4.97 to 32.60 μETx/mL juice). Our findings raise interesting questions for further research on Cucurbitaceae fruit juices and, consequently, their very good antioxidant potential suggests these fruits should be further explored for their protective effect against oxidative damage. This is the first time the chemical composition and antioxidant activities of fruit juices from these four Romanian Cucurbitaceae varieties have been investigated.

scholarly journals Aronia melanocarpa Fruit and Leaves Hot-Assisted Ethanolic Extracts Antioxidant Activity

Proceedings ◽  
2020 ◽  
Vol 57 (1) ◽  
pp. 57
Author(s):  
Andrei Munteanu ◽  
Alin Enache ◽  
Georgeta Neagu ◽  
Corina Bubueanu ◽  
Alice Grigore ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Quinic Acid ◽  
Antioxidant Compounds ◽  
Total Phenols ◽  
Aronia Melanocarpa ◽  
Fresh Material ◽  
Ethanolic Extracts ◽  
Black Chokeberry ◽  
Caffeoyl Quinic Acid

Aronia melanocarpa L. fruit (common black chokeberry) is one of the most abundant sources of antioxidant compounds in the plant world, superior to all edible fruits; chokeberry fruits contain up to 100 g total phenols per kg fresh material, predominantly (−)epicatechin, cyanidin-3-glycosides and procyanidins (60%), added to quercetin and caffeoyl quinic acid derivates.

scholarly journals Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 283 ◽  
Author(s):  
Bogumiła Urbańska ◽  
Jolanta Kowalska
Keyword(s):  
Antioxidant Activity ◽  
Total Content ◽  
Raw Material ◽  
Polyphenol Content ◽  
Cocoa Beans ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
The World ◽  
High Level

The polyphenol content of cocoa beans and the products derived from them, depend on the regions in which they are grown and the processes to which they are subjected, especially temperature. The aim of the study was to compare the total content of polyphenols and antioxidant activity of chocolates obtained from roasted and unroasted cocoa beans. The chocolates produced from each of the six types of unroasted beans and each of the five types of roasted beans were investigated. The seeds came from Ghana, Venezuela, the Dominican Republic, Colombia and Ecuador. The highest total polyphenol content was determined in cocoa beans originating from Colombia and in the chocolates obtained from them. A higher content of total polyphenols was found in unroasted cocoa beans, which indicates the influence this process had on the studied size. The ability to scavenge free DPPH radicals was at a high level in both the beans and the chocolates produced from them, irrespective of the region where the raw material was grown. A positive correlation between the total polyphenol content and the ability to scavenge free radicals was found.

scholarly journals NUTRITIONAL AND BIOLOGICAL VALUE OF FRUITS OF CRATAEGUS OXYACANTHA L.

2020 ◽  
pp. 265-275
Author(s):  
Lyubov' Nikolayevna Skrypnik ◽  
Irina Petrovna Melnichuk ◽  
Yulia Vladimirovna Koroleva
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Organic Acids ◽  
Food Additives ◽  
Raw Material ◽  
Transport Infrastructure ◽  
Anthropogenic Factors ◽  
Total Phenolic ◽  
Phytochemical Study

The work involved the phytochemical study of hawthorn fruits (Crataegus oxyacantha L.). Hawthorn fruits were collected in areas with low anthropogenic impact (landscape and recreational areas) and in areas with the transport infrastructure in Kaliningrad city. The content of total phenolic compounds and subgroups: catechins, leucoanthocyanins, flavonoids, tannins); monosaccharides (glucose and fructose), pectins, organic acids, ascorbic acid, macro- and microelements, as well as antioxidant activity in hawthorn fruits were studied. The influence of the anthropogenic factor on the variability of their chemical composition was shown. It has been established that hawthorn fruits from areas with minimal impact of anthropogenic factors can accumulate phenolic compounds (up to 15.9 mg/g), leucoanthocyanins (up to 1.5 mg/g), tannins (up to 6.5 mg/g ), catechins (up to 4.1 mg/g), flavonoids (up to 6.0 mg/g), fructose (up to 14.1%), pectin (up to 11.6%), organic acids (1.45%), ascorbic acid (up to 49.3 mg/100 g), calcium (up to 12.12 mg/g), zinc (up to 39.12 mg/kg) more intensively and demonstrated higher antioxidant activity (up to 9.7 mg/g). The cluster analysis carried out on the content of phytochemicals proved the dependence of the accumulation of nutrients in hawthorn fruits on the growing conditions of plants. The obtained results allow us to consider the fruits of hawthorn C. oxyacantha as a valuable raw material for use as food additives for various purposes.

scholarly journals Correlations between rheological behavior and intrinsic properties of nanofibrillated cellulose from wood and soybean hulls with varying lignin content

BioResources ◽  
2021 ◽  
Vol 16 (3) ◽  
pp. 4831-4845
Author(s):  
Maria C. Iglesias ◽  
Fatima Hamade ◽  
Burak Aksoy ◽  
Zhihua Jiang ◽  
Virginia A. Davis ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Charge Density ◽  
Rheological Behavior ◽  
Colloidal Stability ◽  
Nanofibrillated Cellulose ◽  
Raw Material ◽  
Chemical Compositions ◽  
Intrinsic Properties ◽  
Soybean Hulls ◽  
Aqueous Suspensions

Effects of raw material and chemical composition were considered relative to the intrinsic properties and the rheological behavior of nanofibrillated cellulose aqueous suspensions (CNFs). Atomic force microscopy, Fourier-transform infrared spectroscopy, surface chemistry analysis, thermal gravimetrical analysis, and zeta-potential were used to study the morphology, chemical composition, charge density, as well as thermal and colloidal stability of the different CNFs. Regarding the rheological properties of the samples, steady-state and oscillation studies of the CNF aqueous suspensions obtained from wood and soybean hulls were performed. An interesting correlation was found between the rheological behavior of CNF suspensions and their intrinsic properties. Soybean CNF presented lower viscosities than wood samples, which could be related to their morphology and charge density. Additionally, unbleached soybean CNF (sb-LCNF) showed yield stress compared with the other samples, which could be attributed to the presence of pectin. Furthermore, the different chemical compositions between the samples affected their thermal properties, as well as on their crystallinity.

scholarly journals STUDY OF INFLUENCE OF FREEZING-DEFROSTING ON THERMOPHYSICAL PROPERTIES OF MEAT SYSTEMS

2018 ◽  
Vol 1 ◽  
pp. 32-38 ◽  
Author(s):  
Marina Yancheva ◽  
Olena Dromenko ◽  
Vladimir Potapov ◽  
Olga Grinchenko ◽  
Tetiana Zhelieva
Keyword(s):  
Chemical Composition ◽  
Temperature Interval ◽  
Thermophysical Properties ◽  
Phase Transfer ◽  
Raw Material ◽  
Chemical Compositions ◽  
Colloid Stability ◽  
Aggregate State ◽  
Maximal Speed ◽  
Meat Proteins

There were studied thermophysical properties of meat systems, based on comminuted beef with different chemical compositions in the process of freezing-defrosting. It was demonstrated, that the morphological base of meat (the ratio of muscular, connective and fatty tissues) and its chemical composition essentially influence thermophysical properties in the process of freezing-defrosting. It was revealed, that under conditions of realization of freezing-defrosting cycle with the fat mass share increase, the temperature increase of the maximal speed of crystal creation, decrease of the cryoscopic temperature interval, increase of the share of moisture that changes its aggregate state in the cryoscopic temperature interval, increase of specific heat of the phase transfer in the cryoscopic temperature interval are observed in a meat system. The type of changes of the cryoscopic temperature interval allows to detect that fat essentially influences the process of freezing-defrosting. The realized studies of comparison of thermodynamic changes in meat systems at refrigerator processing allowed to determine the strategy of saving meat systems’ stability that is in providing meat proteins’ colloid stability and renewing initial properties of the meat raw material after storage and defrosting.

Essential Oil and Hydrosol Extract Chemical Composition, Phytochemicals of Algerian Rhus pentaphylla Desf. and its Antioxidant Activity

2020 ◽  
Vol 16 (5) ◽  
pp. 627-638
Author(s):  
Nassima Benmansour ◽  
Asma Allal ◽  
Chaouki Selles ◽  
Boufeldja Tabti ◽  
Alain Muselli
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Chemical Compositions ◽  
Antioxidant Power ◽  
Promising Source

Background: Rhus pentaphylla Desf. (Anacardiaceae) widely grown in Algeria, is an underutilized plant and remains poorly studied. To investigate for the first time, the chemical composition profile of essential oil and hydrosol extract; besides Total Phenolic (TPC), Flavonoid (TFC) and Condensed Tannins Contents (CTC) of fruits, leaves and roots, the fatty acid composition was assessed. The radical scavenging activity of R. pentaphylla extracts was then evaluated. Methods: Essential oil and hydrosol extract were isolated respectively by hydrodistillation and liquidliquid- extraction from the aerial parts of R. pentaphylla. The antioxidant activity was evaluated using 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) radical and ferric reducing antioxidant power (FRAP). Chemical compositions of various extracts were investigated using Gas Chromatography (GC) and GC-Mass Spectrometry (GC-MS). Results: The results of GC and GC-MS analysis revealed 83 components in essential oil and 75 components in hydrosol extract representing respectively 96.9% and 92.5% of the total extract composition. The main constituents were hexadecanoic acid (31.5%) followed by spathulenol (14.9%) in the oil while the higher amount present in the hydrosol extract was of spathulenol (14.2%). Otherwise, 13 and 18 fatty acids were identified in roots and fruits respectively. The highest levels of TPC and CTC were found in roots extracts while the highest quantity of TFC has been recorded in the leaves extract. Besides, hydrosol extract was able to scavenge DPPH and FRAP free radicals more efficiently than essential oil. Conclusion: R. pentaphylla contains bioactive substances that could be used as a new promising source of antioxidant compounds in different applications.

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