STYDY OF THE INFLUENCE OF FLAKING EINKORN, ON FOOD VALUE, IN VITRO ANTIOXIDANT ACTIVITY AND STARCH DIGESTION CONTEND ON BISCUITS

2018 ◽  
pp. 254-265
Author(s):  
Ivan Dimov ◽  
Gjore Nakov ◽  
Viktorija Stamatovska
Keyword(s):  
Antioxidant Activity ◽  
Starch Digestion ◽  
Total Polyphenols ◽  
Total Carotenoids ◽  
Active Compounds ◽  
Total Carbohydrates ◽  
Food Value ◽  
In Vitro Antioxidant Activity

The influence of flaked einkorn (Tiriticum monococcum L.) used as ingredient in production of biscuits on some of their chemical, biological active compounds and In vitro starch digestion. The biscuits were produced from whole einkorn flour to which 30 %, 50 %, 70 % and 100 % einkorn flakes were added at the expense of the einkorn flour. It was found from the results with increase flaking einkorn in biscuits increase: moisture, total fats and proteins contend in the biscuits and decreases ash and total carbohydrates. Form the results for biological active compounds with increase flaking einkorn in biscuits, decreases total polyphenols and increase total carotenoids and antioxidant activity. In vitro starch digestion showed that when biscuits contend more then 30 % of einkorn flour reduces the body's ability to break down the starch contained in biscuits.

scholarly journals Qualitative Aspects of Some Traditional Landraces of the Tomato “Piennolo” (Solanum lycopersicum L.) of the Campania Region, Southern Italy

Antioxidants ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 565 ◽  
Author(s):  
Florinda Fratianni ◽  
Autilia Cozzolino ◽  
Antonio d’Acierno ◽  
Filomena Nazzaro ◽  
Riccardo Riccardi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Total Polyphenols ◽  
Campania Region ◽  
Solanum Lycopersicum L ◽  
Discrete Amount ◽  
Fresh Products ◽  
Brix Value ◽  
In Vitro Antioxidant Activity

Our study aimed to analyze some qualitative aspects of five landraces of the tomato “Piennolo,” typical of the Vesuvian area, Italy, and determine the in vitro antioxidant activity. All samples showed a high °Brix value and acidity, as well as a discrete amount of reducing sugars, indicating their good quality as fresh products. They showed a high content of lycopene (up to 218 μg g−1 of fresh product) and ascorbic acid (up to 238 μg g−1 of fresh product). The content of total polyphenols was never less than 278 μg g−1 of fresh product. Hyperoside, chlorogenic and gallic acids were the most abundant polyphenols. The interrelationships between the parameters analyzed and the different landraces showed that total polyphenols could have mostly affected (ρ = 0.76) the antioxidant activity more than lycopene (ρ = −0.96). The interrelationships between the most abundant polyphenols and antioxidant activity showed that hyperoside, although the most abundant, negatively affected (ρ = −0.93) the antioxidant activity. Due to the high content of lycopene, ascorbic acid, and hyperoside, the five landraces of the tomato “Piennolo” could be considered promising in terms of their potential healthy characteristics.

scholarly journals Phenolic compounds and in vitro antioxidant activity of six accessions of mashua (Tropaeolum tuberosum R. & P.) from Puno Region, Peru

2021 ◽  
Vol 74 (3) ◽  
pp. 9707-9714
Author(s):  
Haim Behar Montes ◽  
Oscar Reategui ◽  
Danae Marcela Liviac Muñoz ◽  
Jesús Heráclides Arcos Pineda ◽  
Iván Karlos Best Cuba
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Colorimetric Method ◽  
Antioxidant Properties ◽  
Total Content ◽  
Total Flavonoids ◽  
Total Polyphenols ◽  
Tropaeolum Tuberosum ◽  
In Vitro Antioxidant Activity

Mashua (Tropaeolum tuberosum R. & P.) is an Andean crop of high nutritional value and medicinal properties, which presents a great diversity in morphology and color. The aim of the study was to evaluate the content of phenolic compounds and in vitro antioxidant activity of the most economically important mashua accessions in the Puno Region, Peru. Six accessions of mashua (three purplecolored and three yellow-colored) were evaluated. The content of total polyphenols, total flavonoids and identification of phenolic compounds was determined by the Folin-Ciocalteu assay, aluminum chloride colorimetric method and HPLC-DAD, respectively. In vitro antioxidant activity was evaluated using the FRAP and DPPH assays. In general, the purple-colored mashua had a significantly higher content of total polyphenols, total flavonoids, and in vitro antioxidant activity compared to the yellowcolored mashua; being the Tt-23 accession purple-colored (peel/pulp, purple/purple), which presented a significantly higher content of phenolic compounds and in vitro antioxidant activity compared to the other accessions evaluated (P<0.05). Furthermore, a significant correlation was observed between FRAP and DPPH activities with the total content of polyphenols and flavonoids (P<0.01), as well as between FRAP activity and the caffeic acid and rutin levels (P<0.05). These results suggest that purple-colored mashua, particularly the Tt-23 accession (peel/pulp, purple/purple), has better nutraceutical and antioxidant properties due to its higher content of phenolic compounds.

scholarly journals Antioxidant Activity and Chemical Composition of Essential Oil from Atriplex Undulata

2010 ◽  
Vol 5 (11) ◽  
pp. 1934578X1000501 ◽  
Author(s):  
Silvana A. Rodriguez ◽  
Ana P. Murray
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Dpph Radical ◽  
Active Compounds ◽  
Aerial Parts ◽  
Stems And Leaves ◽  
In Vitro Antioxidant Activity

The essential oil from aerial parts (stems and leaves) of Atriplex undulata (Moq) D. Dietr. (Chenopodiaceae) has been studied for its in vitro antioxidant activity. The chemical composition of the oil obtained by hydrodistillation was determined by GC and GC-MS. The major constituents were p-acetanisole (28.1%), β-damascenone (9.3%), β-ionone (5.1%), viridiflorene (4.7%) and 3-oxo-α-ionol (2.2%). The antioxidant activity of the oil was determined by two methods: Crocin bleaching inhibition (Krel= 0.72 ± 0.15) and scavenging of the DPPH radical (IC50 = 36.2 ± 1.6 μg/mL). The presence of active compounds like p-acetanisole, carvone, vanillin, 4-vinylguaiacol, guaiacol, terpinen-4-ol and α- terpineol could explain the antioxidant activity observed for this oil.

In vitro antioxidant activity and tannin content of Echium italicum L.

Planta Medica ◽  
2010 ◽  
Vol 76 (12) ◽  
Author(s):  
N Niciforovic ◽  
S Solujic ◽  
V Mihailovic ◽  
D Pavlovic-Muratspahic
Keyword(s):  
Antioxidant Activity ◽  
Tannin Content ◽  
In Vitro Antioxidant Activity
Sign in / Sign up

Export Citation Format

Share Document