scholarly journals Physicochemical characterization, antioxidant activity, and sensory analysis of beers brewed with cashew peduncle (Anacardium occidentale) and orange peel (Citrus sinensis)

2020 ◽  
Vol 40 (3) ◽  
pp. 749-755 ◽  
Author(s):  
Iana Maria Cristino PEREIRA ◽  
José Duarte MATOS NETO ◽  
Raimundo Wilane FIGUEIREDO ◽  
Juliane Döering Gasparin CARVALHO ◽  
Evânia Altina Teixeira de FIGUEIREDO ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sensory Analysis ◽  
Citrus Sinensis ◽  
Physicochemical Characterization ◽  
Orange Peel ◽  
Anacardium Occidentale

The phytochemical analysis and antioxidant activity assessment of orange peel (Citrus sinensis) cultivated in Greece-Crete indicates a new commercial source of hesperidin

2009 ◽  
Vol 23 (3) ◽  
pp. 239-249 ◽  
Author(s):  
Firas I. Kanaze ◽  
Aikaterini Termentzi ◽  
Chrysi Gabrieli ◽  
Ioannis Niopas ◽  
Manolis Georgarakis ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Citrus Sinensis ◽  
Orange Peel ◽  
Phytochemical Analysis ◽  
Activity Assessment ◽  
Commercial Source

scholarly journals Pengaruh Penambahan Bubuk Jahe Emprit (Zingiber officinale var. Amarum) Terhadap Karakteristik Teh Herbal Celup Kulit Jeruk Manis (Citrus sinensis L.)

2021 ◽  
Vol 10 (2) ◽  
pp. 200
Author(s):  
Ni Putu Vida Indriani P. ◽  
Putu Timur Ina ◽  
Ni Wayan Wisaniyasa
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Water Content ◽  
Citrus Sinensis ◽  
Orange Peel ◽  
Zingiber Officinale ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Randomized Design ◽  
Ginger Powder

This study aimed to determine the effect of emprit ginger powder (Zingiber officinale var. Amarum)  on the characteristic of sweet orange peel herbal tea (Citrus sinensis L.) as well as the appropriateness of emprit ginger powder for the best characteristic. This study was designed using an experimental method which is Completely Randomized Design with the treatment of adding emprit ginger powder (0%, 5%, 10%, 15%, 20%) that was repeated  3 times  to obtain 15 experimental units. Observed variabels were water content, extract water content, vitamin C, total phenolic, total flavonoid, antioxidant activity, scoring test, and hedonic test. The obtained data were analyzed by using the analysis of variance. If it had a significant effect, it was continued to be tested by using the Duncan Multiple Range Test. The results showed that the addition of  emprit ginger powder had a very significant effect on the water content, vitamin C, total phenolic, total flavonoid, antioxidant activity, aroma (scoring and hedonic test), taste (scoring and hedonic test), and overall acceptance, while extract levels in the water had a significant effect and color (hedonic test) had a non significant effect. Furthermore, it showed that the addition of 20% emprit ginger powder extract was the best treatment with the characteristic as follows: 8.13% w / w water content, 26.93% w / d extract water content, vitamin C 25.56 mg / g tea powder, total phenol 17.86 mg GAE / g tea powder, total flavonoids 1.17 mg QE / g tea powder, and antioxidant activity 56.89%. The characteristics of the tea brewing water involves the distinctive aroma of ginger emprit which is very liked, the color is liked, the taste is not bitter and liked, and overall acceptance is liked.

Physicochemical characterization and in vitro antioxidant activity of hyaluronic acid produced by Streptococcus zooepidemicus CCT 7546

2021 ◽  
pp. 1-10
Author(s):  
Wilza Kímilly Vital de Paiva ◽  
Waleska Rayane Dantas Bezerra de Medeiros ◽  
Cristiane Fernandes de Assis ◽  
Everaldo Silvino dos Santos ◽  
Francisco Caninde de Sousa Júnior
Keyword(s):  
Antioxidant Activity ◽  
Hyaluronic Acid ◽  
Physicochemical Characterization ◽  
Streptococcus Zooepidemicus ◽  
In Vitro Antioxidant Activity

scholarly journals Physicochemical Characterization and Functional Potential of Phaseolus vulgaris L. and Phaseolus coccineus L. Landrace Green Beans

Agronomy ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 803
Author(s):  
Elia Nora Aquino-Bolaños ◽  
Alma Karina Garzón-García ◽  
Jimena Esther Alba-Jiménez ◽  
José Luis Chávez-Servia ◽  
Araceli Minerva Vera-Guzmán ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Characterization ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Green Beans ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Color Parameters

The green bean is an important crop worldwide, because it is rich in protein, dietary fiber, vitamins, and minerals, as well as bioactive compounds that provide it with important functional properties; however, the composition of many landraces is still unknown. The purpose of this project was to characterize Phaselus vulgaris and coccineus L. landrace green beans on pH, titratable acidity, total soluble solids, total sugars, color parameters, total phenols, monomeric anthocyanins, and in vitro antioxidant activity (DPPH and FRAP). Regarding the content of total sugars, differences were registered between both species, as opposed to results observed in total soluble solids. Color parameters showed higher reddish tones for P. vulgaris landraces, though P. coccineus had a higher total phenolic content, especially the reddish landraces, which correlated directly to a higher antioxidant activity by DPPH and FRAP. In the protein content, the species P. vulgaris registered the highest content. These results could contribute to a greater use and even promote the genetic improvement of the outstanding pods that serve as one of the main food products in rural regions for higher benefits.

scholarly journals Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life

2020 ◽  
Vol 7 (1) ◽  
Author(s):  
Razieh Niazmand ◽  
Samira Yeganehzad
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Shelf Life ◽  
Herbal Remedy ◽  
Physicochemical Characterization ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Modified Atmosphere ◽  
Oxygen Scavenger

Abstract Background Barberry has long been used as an herbal remedy since ancient times which is found throughout temperate and subtropical regions of the world. Given the short harvesting season and limited shelf life of the barberry, we evaluated the possibility of using modified atmosphere packaging and oxygen-scavenger sachets to increase its storage period. For this purpose, the physicochemical characterization (antioxidant activity, anthocyanin, phenolic compounds, and ascorbic acid content, acidity, firmness, color, and decay incident) of fresh barberry samples packaged within different atmospheres was investigated over 4 weeks of storage at 4 and 25 °C. The barberries were packaged with low-density polyethylene/polyester (LDPE/PET) films under natural atmosphere (C), N2 gas (N), vacuum (V), or in the presence of an oxygen scavenger (OS). Results The results revealed that with increased storage period, the O2 and CO2 levels inside the packages decreased and increased, respectively. The antioxidant activity and amounts of anthocyanin, phenolic compounds, and ascorbic acid all decreased with increasing storage period. Among the studied atmospheres, the OS and, subsequently, V packages were most capable of maintaining the quality of fresh barberries, with the decay incidence being approximately 30 times lower inside these packages relative to the control. Increasing the storage temperature accelerated the intensity of chemical changes and decay across all samples. Conclusion The barberries inside the OS packages stored at 4 °C (and even at 25 °C) still had good sensory properties in terms of chemical properties, texture, and color after 4 weeks. Fortunately, it seems that this packaging technology makes the exportation and delayed consumption of the fresh barberry possible by maintaining its quality.

scholarly journals Optimization of Ultrasound-Assisted Extraction via Sonotrode of Phenolic Compounds from Orange By-Products

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1120
Author(s):  
María del Carmen Razola-Diaz ◽  
Eduardo Jesús Guerra-Hernández ◽  
Celia Rodríguez-Pérez ◽  
Ana María Gómez-Caravaca ◽  
Belén García-Villanova ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
High Performance ◽  
Phenolic Content ◽  
Orange Peel ◽  
Polar Compounds ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Quantitative Analyses ◽  
Ultrasound Assisted

Orange peel is the main by-product from orange juice industry. It is a known source of bioactive compounds, mostly phenolic compounds, and it has been widely studied for its healthy activities. Thus, this research focuses on the establishment of ultrasound-assisted extraction of phenolic compounds in orange peel using a sonotrode. For this purpose, a Box–Behnken design of 27 experiments was carried out with four independent factors—ratio ethanol/water (v/v), time (min), amplitude (%), and pulse (%). Quantitative analyses of phenolic compounds were performed and the antioxidant activity was measured by ABTS and DPPH methods. The validity of the experimental design was confirmed by ANOVA and the optimal sonotrode extraction conditions were obtained by response surface methodology (RSM). The extracts obtained in the established conditions were analyzed by High Performance Liquid Chromatography (HPLC) coupled to mass spectrometer detector and 74 polar compounds were identified. The highest phenolic content and antioxidant activity were obtained using 45/55 ethanol/water (v/v), 35 min, amplitude 90% (110 W), and pulse 100%. The established method allows an increment of phenolics recovery up to 60% higher than a conventional extraction. Moreover, the effect of drying on phenolic content was also evaluated.

Evaluation of orange peel (Citrus sinensis) as a source of bioactive components and its use as a bioadsorbent

2021 ◽  
Vol 231 ◽  
pp. 348-358
Author(s):  
José Alfredo Hernández Maldonado ◽  
Carolina Elizabeth Ceballos Aguilera ◽  
María Mercedes Salazar Hernández ◽  
Alba Nelly Ardilla Arias ◽  
Rosa Hernández Soto
Keyword(s):  
Citrus Sinensis ◽  
Orange Peel ◽  
Bioactive Components

scholarly journals Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing

2016 ◽  
Vol 23 (3) ◽  
pp. 265-276 ◽  
Author(s):  
Alifdalino Sulaiman ◽  
Mohammed Farid ◽  
Filipa VM Silva
Keyword(s):  
Antioxidant Activity ◽  
Electric Field ◽  
Sensory Analysis ◽  
Thermal Processing ◽  
Apple Juice ◽  
Treatment Time ◽  
Pulsed Electric Field ◽  
Color Difference ◽  
Soluble Solids ◽  
Total Color Difference

Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible to enzymatic browning spoilage by polyphenoloxidase, an endogenous enzyme. In this study, Royal Gala apple juice was treated by thermosonication (TS: 1.3 W/mL, 58 ℃, 10 min), pulsed electric field (PEF: 24.8 kV/cm, 60 pulses, 169 µs treatment time, 53.8 ℃) and heat (75 ℃, 20 min) and stored at 3.0 ℃ and 20.0 ℃ for 30 days. A sensory analysis was carried out after processing. The polyphenoloxidase activity, antioxidant activity and total color difference of the apple juice were determined before and after processing and during storage. The sensory analysis revealed that thermosonication and pulsed electric field juices tasted differently from the thermally treated juice. Apart from the pulsed electric field apple juice stored at room temperature, the processed juice was stable during storage, since the pH and soluble solids remained constant and fermentation was not observed. Polyphenoloxidase did not reactivate during storage. Along storage, the juices’ antioxidant activity decreased and total color difference increased (up to 6.8). While the antioxidant activity increased from 86 to 103% with thermosonication and was retained after pulsed electric field, thermal processing reduced it to 67%. The processing increased the total color difference slightly. No differences in the total color difference of the juices processed by the three methods were registered after storage. Thermosonication and pulsed electric field could possibly be a better alternative to thermal preservation of apple juice, but refrigerated storage is recommended for pulsed electric field apple juice.

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