scholarly journals The Influence of Extraction Method on the Apparent Content of Bioactive Compounds in Romanian Allium spp. Leaves

2012 ◽  
Vol 40 (1) ◽  
pp. 93 ◽  
Author(s):  
Liliana GITIN ◽  
Rodica DINICA ◽  
Raluca PARNAVEL
Keyword(s):  
Physicochemical Properties ◽  
Allium Cepa ◽  
Bioactive Compounds ◽  
Extraction Method ◽  
Food Industry ◽  
Total Phenols ◽  
Flavonoid Content ◽  
Traditional Foods ◽  
Allium Ursinum ◽  
Fresh Plant

In order to characterize the composition of bioactive compounds in Allium spp., an important source of traditional foods, analysesof their physicochemical properties, total phenols, and flavonoid content were carried out using three of the most popular Romanian leafvarieties (Allium cepa var. ‘Diamant’, ‘Rubiniu’, and Allium ursinum L.). The highest levels of bioactive compounds were detected in theleaves of Allium ursinum L., 7.2730 mg QE/ kg fresh plant and 27.8884 g GAE/100 g dry basis, respectively. This study suggests potentialgood uses of the fresh leaves of Romanian Allium spp. as condiments, ingredients or preservatives in the food industry.

scholarly journals Ficus carica Fruits, By-Products and Based Products as Potential Sources of Bioactive Compounds: A Review

Agronomy ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 1834
Author(s):  
Candela Teruel-Andreu ◽  
Lucía Andreu-Coll ◽  
David López-Lluch ◽  
Esther Sendra ◽  
Francisca Hernández ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Food Industry ◽  
Added Value ◽  
Total Phenols ◽  
Fruit Peel ◽  
Functional Ingredients ◽  
Potential Sources ◽  
Potential Strategy ◽  
By Products

In this review, studies (n = 41) were searched in which the compounds and contents were determined for whole fig fruit, peel, leaves and pulp, the types of fig-based products were identified and their total phenols and antioxidant capacity as well as the potential uses of different extracts of fig parts were analyzed. There is a need to reduce the fruit’s environmental impacts (zero waste), and bioactive compounds from fig fruits present a high added value as functional ingredients. Focusing on fig by-products (peel, seeds, no-optimal fruits and leaves), individual compounds and/or extracts can increase the functional, nutritional and techno-functional properties of food products such as additives. A high number of phenolic compounds was found in whole fruit (n = 19), peel (n = 26), pulp (n = 24) and leaves (n = 42). Quercetin-3-O-rutioside was reported as the major individual phenolic compound in whole figs, while cyanidin-3-rutinoside, epicatechin and caftaric acid were the highest compounds in peel, pulp and leaves, respectively. A potential strategy could be the development of novel additives and/or ingredients for food industry from fig by-products. Therefore, the use and valorization of the waste material produced during fig processing should be further investigated.

scholarly journals Characterization of Bioactive Compounds in Fruit and Vegetable Bagasse

2021 ◽  
Vol 4 (2) ◽  
pp. 58-62
Author(s):  
Fernanda dos Santos Cardoso ◽  
Ingrid Lessa Leal ◽  
Tatiana Barreto Rocha Nery
Keyword(s):  
Water Activity ◽  
Bioactive Compounds ◽  
Food Waste ◽  
Food Industry ◽  
Phenolic Content ◽  
Sustainable Use ◽  
Fruit And Vegetable ◽  
Flavonoid Content ◽  
By Products

The use of agro-industrial residues is presented in food waste. The processing of them is an opportunity for the development of by-products, as well as the aggregation of lost value, and the sustainable use of these residues. The study aimed to characterize the bioactive compounds in grape, carrot, cocoa, and banana skins from the processing of juice, banana chips, and chocolate. The analyzed samples showed good moisture, satisfactory water activity value, with the highest flavonoid content in the grape sample (1.679 mg EQ/g) and the highest phenolic content in the cocoa epicarp sample (1.367 mg EAG/g). In this way, we verified the viability of using food peels in the food industry, enabling the use of waste generated.

Recent Nano-based Therapeutic Intervention of Bioactive Sesquiterpenes: Prospects in Cancer Therapeutics

2020 ◽  
Vol 26 (11) ◽  
pp. 1138-1144 ◽  
Author(s):  
Mohammad A. Ansari ◽  
Khan F. Badrealam ◽  
Asrar Alam ◽  
Saba Tufail ◽  
Gulshan Khalique ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Essential Oils ◽  
Plant Species ◽  
Bioactive Compounds ◽  
Therapeutic Intervention ◽  
Cancer Therapeutics ◽  
Therapeutic Interventions ◽  
Pharmacological Intervention ◽  
Clinical Applicability ◽  
Near Future

: In the recent scenario, nanotechnology-based therapeutics intervention has gained tremendous impetus all across the globe. Nano-based pharmacological intervention of various bioactive compounds has been explored on an increasing scale. Sesquiterpenes are major constituents of essential oils (EOs) present in various plant species which possess intriguing therapeutic potentials. However, owing to their poor physicochemical properties; they have pharmacological limitations. Recent advances in nano-based therapeutic interventions offer various avenues to improve their therapeutic applicability. Reckoning with these, the present review collates various nano-based therapeutic intervention of sesquiterpenes with prospective potential against various debilitating diseases especially cancer. In our viewpoint, considering the burgeoning advancement in the field of nanomedicine; in the near future, the clinical applicability of these nano-formulated sesquiterpenes can be foreseen with great enthusiasm.

scholarly journals Ultrasonication of Thawed Huyou Juice: Effects on Cloud Stability, Physicochemical Properties and Bioactive Compounds

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1695
Author(s):  
Xinyue Zhou ◽  
Wenjun Wang ◽  
Xiaobin Ma ◽  
Enbo Xu ◽  
Donghong Liu
Keyword(s):  
Physicochemical Properties ◽  
Bioactive Compounds ◽  
Ultrasonic Treatment ◽  
Frozen Storage ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ultrasonic Power ◽  
Minimal Impact ◽  
Sedimentation Behavior ◽  
Thawing Process

In order to remove the flocculent precipitation in Huyou juice after frozen storage and thawing process, the thawed juice was ultrasonically treated with different power (45–360 W) and time (10–60 min) in ice bath (~0 °C), and its sedimentation behavior during storage was observed. After optimization, the cloud stability of juice could be improved by ultrasonic treatment with ultrasonic power of 360 W or more for at least 30 min, which could be stable during 7 days of storage at 4 °C. Under this optimal condition (360 W, 30 min), the effects of ultrasound on the physicochemical properties and bioactive compounds of thawed Huyou juice during storage were investigated. The results showed that with smaller particle size and lower polymer dispersity index, ultrasonic treatment did not significantly change the color, soluble solids, titratable acidity, and bioactive compounds including flavonoids and other phenolics. In addition, all properties of samples were at the same level during storage. Thus, ultrasound was applicable since it can improve the cloud stability of Huyou juice with minimal impact on its physicochemical properties and nutritional quality compared to the untreated one.

scholarly journals Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1198
Author(s):  
Elías Arilla ◽  
Purificación García-Segovia ◽  
Javier Martínez-Monzó ◽  
Pilar Codoñer-Franch ◽  
Marta Igual
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Orange Juice ◽  
Control Sample ◽  
Water Soluble ◽  
In Vitro Digestibility ◽  
Total Phenols ◽  
Resistant Maltodextrin

Resistant maltodextrin (RMD) is a water-soluble and fermentable functional fiber. RMD is a satiating prebiotic, reducer of glucose and triglycerides in the blood, and promoter of good gut health, and its addition to food is increasingly frequent. Therefore, it is necessary to study its potential effects on intrinsic bioactive compounds of food and their bioaccessibility. The aim of this study was to evaluate the effect of adding RMD on the bioactive compounds of pasteurized orange juice with and without pulp, and the bioaccessibility of such compounds. RMD was added at different concentrations: 0 (control sample), 2.5%, 5%, and 7.5%. Ascorbic acid (AA) and vitamin C were analyzed using HPLC, whereas total phenols, total carotenoids (TC), and antioxidant capacity were measured using spectrophotometry. After that, sample in vitro digestibility was assessed using the standardized static in vitro digestion method. The control orange juice with pulp presented significantly higher values of bioactive compounds and antioxidant capacity than the control orange juice without pulp (p < 0.05). RMD addition before the juice pasteurization process significantly protected all bioactive compounds, namely total phenols, TC, AA, and vitamin C, as well as the antioxidant capacity (AC) (p < 0.05). Moreover, this bioactive compound protective effect was higher when higher RMD concentrations were added. However, RMD addition improved phenols and vitamin C bioaccessibility but decreased TC and AA bioaccessibility. Therefore, the AC value of samples after gastrointestinal digestion was slightly decreased by RMD addition. Moreover, orange pulp presence decreased total phenols and TC bioaccessibility but increased AA and vitamin C bioaccessibility.

Onion (Allium cepa L.) by-products as source of dietary fiber: physicochemical properties and effect on serum lipid levels in high-fat fed rats

2012 ◽  
Vol 234 (4) ◽  
pp. 617-625 ◽  
Author(s):  
Vanesa Benítez ◽  
Esperanza Mollá ◽  
María A. Martín-Cabrejas ◽  
Yolanda Aguilera ◽  
Francisco J. López-Andréu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Dietary Fiber ◽  
Allium Cepa ◽  
Serum Lipid ◽  
Lipid Levels ◽  
High Fat ◽  
Serum Lipid Levels ◽  
Allium Cepa L ◽  
By Products

scholarly journals The application of bioactive compounds from the food industry to control mold growth in indoor waterborne coatings

2013 ◽  
Vol 104 ◽  
pp. 140-144 ◽  
Author(s):  
N. Bellotti ◽  
L. Salvatore ◽  
C. Deyá ◽  
M.T. Del Panno ◽  
B. del Amo ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Food Industry ◽  
Mold Growth ◽  
Waterborne Coatings

scholarly journals STUDY OF GELATIN FROM DUCK BONE AS AN ALTERNATIVE SOURCES OF HALAL GELATIN

2020 ◽  
Vol 10 (1) ◽  
pp. 1
Author(s):  
Muhammad Habbib Khirzin
Keyword(s):  
Hydrochloric Acid ◽  
Physicochemical Properties ◽  
Protein Content ◽  
Water Content ◽  
Extraction Method ◽  
Extraction Process ◽  
Ash Content ◽  
Acid Extraction ◽  
Alternative Sources

Gelatin is an intermediate ingredient which is oftenly used in many field such as food, pharmacy, and cosmetics. It is usually extracted from pig and cow. Halal issue of gelatin sources and the outbreaks of mad cow diseases encouraged people to find an alternative sources of gelatin. One of the alternative sources of gelatin was duck bone. The aim of this research was to describe physicochemical properties of duck bone gelatin which is extracted by using acid extraction method as an alternative sources of halal gelatin. The extraction of duck bone gelatin used 5% concentration of HCl (hydrochloric acid). The extraction process consisted of four steps, they were degreassing, defating, demineralization, and acid extraction. The result showed that gelatin which was extracted from duck bone had these several characteristic: yield of 6.24%, pH 4.0, water content of 13.43%, ash content of 13.42%, protein content of 65.43%, and whiteness degree of 30.35%. Generally, gelatin which was extracted from duck bone had similar characteristic with commercial gelatin and SNI standard. Further researcher had been suggested to reoptimized extraction method in order to reduce ash content.

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