scholarly journals Increased total polyphenol content, antioxidant capacity and γ-aminobutyric acid content of roasted germinated native Thai black rice and its microstructure

2021 ◽  
Author(s):  
Naruemon MONGKONTANAWAT ◽  
Yuto UEDA ◽  
Shin YASUDA
Keyword(s):  
Antioxidant Capacity ◽  
Acid Content ◽  
Aminobutyric Acid ◽  
Black Rice ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content

scholarly journals Total polyphenol content and antioxidant activity of commercial Noni (Morinda citrifolia L.) juice and its components

2010 ◽  
Vol 46 (4) ◽  
pp. 651-656 ◽  
Author(s):  
Adriana Bramorski ◽  
Adriana da Rosa Cherem ◽  
Chaiana Paula Marmentini ◽  
Joseane Torresani ◽  
Tatiana Mezadri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Grape Juice ◽  
Morinda Citrifolia ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Treatment And Prevention

The plant Morinda citrifolia L. (noni) has been the focus of many recent studies due to its potential effects on treatment and prevention of several diseases. However, there are few in vivo and in vitro studies concerning its composition and antioxidant capacity. The aim of the present study was to determine the total polyphenol content (TPC) and antioxidant capacity of a juice commercialized as noni juice, but containing grape, blueberry and noni fruits. Commercial noni juice was compared against its separate constituents of blueberry and grape juice. Folin-Ciocalteu and DPPH• methods were used to determine the concentration of total polyphenol content and antioxidant activity, respectively. Commercial noni juice presented higher values of TPC (91.90 mg of gallic acid/100 mL juice) and antioxidant activity (5.85 mmol/L) compared to its 5% diluted constituents. Concentrated blueberry juice presented higher TPC and antioxidant activity than the other juices analyzed. Considering that the blueberry and grape juices account for only 10% in the composition of commercial noni juice, it can be inferred that these two components contribute significantly to the antioxidant activity. Therefore, additional studies are necessary in order to elucidate the contribution of the noni juice as an antioxidant.

Effects of Grilling on Total Polyphenol Content and Antioxidant Capacity of Eggplant (Solanum melongenaL.)

2016 ◽  
Vol 82 (1) ◽  
pp. 202-207 ◽  
Author(s):  
Kentaro Uchida ◽  
Haruo Tomita ◽  
Toshikazu Takemori ◽  
Hitoshi Takamura
Keyword(s):  
Antioxidant Capacity ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content

scholarly journals Antioxidant and Antimicrobial Activities of the Extracts from Different Garcinia Species

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Nguyen Hoai Nguyen ◽  
Minh Tan Nguyen ◽  
Hiep Dinh Nguyen ◽  
Phuoc Dien Pham ◽  
Ut Dong Thach ◽  
...  
Keyword(s):  
Ethyl Acetate ◽  
Antioxidant Capacity ◽  
Radical Scavenging ◽  
Antimicrobial Activities ◽  
Polyphenol Content ◽  
Gram Positive ◽  
Total Polyphenol ◽  
Gram Negative ◽  
Gram Positive Bacteria ◽  
Total Polyphenol Content

Background. Garcinia is a large genus which has promising bioactivities. However, the properties of many Garcinia species have not been investigated thoroughly. Aim. To determine the antioxidant and antimicrobial capabilities of the extracts from different Garcinia species. Methodology. Six Garcinia species, including Garcinia fusca, Garcinia hopii, Garcinia planchonii, Garcinia nigrolineata, Garcinia gaudichaudii, and Garcinia tinctoria were extracted using n-hexane, ethyl acetate, and methanol, producing n-hexane extract (HE), ethyl acetate extract (EAE), and methanol extract (ME). After that, the total polyphenol content was evaluated using Folin–Ciocalteu assay. DPPH, hydroxyl radical scavenging, and total antioxidant capacity assays were performed to test the antioxidant activity. Subsequently, the antimicrobial activities against Gram-positive (Staphylococcus aureus, Bacillus subtilis) and Gram-negative (Escherichia coli, Pseudomonas aeruginosa) bacterial strains were assessed using Kirby Bauer and the broth microdilution methods. Results. Many Garcinia extracts contained high total polyphenol content consisting of ME of G. hopii ad G. tinctoria, and EAE of G. planchonii and G. tinctoria. The EAE of G. tinctoria showed effective antioxidant capacity (IC50 = 1.5 µg/mL). Additionally, the EAE of G. gaudichaudii was effective against Gram-positive bacteria with minimal inhibition concentration (MIC) of 15.625–25 µg/mL whereas ME of G. planchonii was effective against both Gram-positive bacteria (MIC = 160 µg/mL) and Gram-negative bacteria (MIC = 75 µg/mL). Conclusion. Several extracts of Garcinia species demonstrated valuable antioxidant and antimicrobial properties.

scholarly journals Micro-Mineral Retention and Anti-Nutritional Compounds Degradation During Bean Cooking Process

2018 ◽  
Vol 6 (2) ◽  
pp. 526-535 ◽  
Author(s):  
Martin Patrick Ongol ◽  
Joseph Owino ◽  
Mercy Lung’aho ◽  
Théogéne Dusingizimana ◽  
Hilda Vasanthakaalam
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Mineral Content ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Phytic Acid Content ◽  
Total Polyphenol Content ◽  
Cooking Process ◽  
Nutritional Compounds

The objective of this study was to determine the effect of soaking, boiling and frying on retention of micro-minerals as well as degradation of polyphenols and phytic acids. Soaking of the beans did not significantly (p > 0.05) decrease mineral, total polyphenol and phytic acid content of beans. While boiling of beans significantly (p < 0.05) decreased the concentration of total polyphenols and phytic acid but not the mineral content of the beans. Frying of boiled beans decreased the total polyphenol content but increased the concentration of phytic acids in beans. Data obtained in this study indicates that cooking of beans without discarding of soaking water and broth results into greater retention of minerals but frying may be detrimental to mineral bioavailability because it leads to increase in phytic acid content.

Production Process of a Nutritional Drink from Mango (Mangifera indica)

2022 ◽  
Vol 1048 ◽  
pp. 502-513
Author(s):  
Quang Minh Vu ◽  
Van Thinh Pham ◽  
Vinh Long Do ◽  
Tran Bach Long ◽  
Nguyen Thi Thu Trang ◽  
...  
Keyword(s):  
Free Radical ◽  
Citric Acid ◽  
Vitamin C ◽  
Acid Content ◽  
Mangifera Indica ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Citric Acid Content ◽  
Mango Juice

The aim of study was to determine optimal formulation and microwave parameter to pasteurize mango juice products to maintain the most nutrients and organoleptic level. Raw material and drinking product were assessed for properties including vitamin C content (mg/100ml), total polyphenol content (mgGAE/100ml) and antioxidant activity (% free radical scavenging ability). Besides, factors influencing the quality of mango juice including material to water ratio (w/w), material to syrup ratio (w/w), citric acid content (w/w), microware power (watt) and microware time (minutes) was examined. As a results, the mango:water dilution ratio as 1:2 (w/w); rate of mango:syrup as 1:2 (w/w); citric acid content as 0.3% (w/w); microwave power as 400 watt and microwave time of 3 minutes were suitable for achieving product with good nutritional and sensory quality. At these conditions, vitamin C content was 8.42 mg/100ml, total polyphenol content was 47.543 mgGAE/100ml, and DPPH free radical activity was 11.191%. The results also justified the role of mango as a new ingredient in beverage industry and suggested using microwave to pasteurize as an appropriate method for manufacturing drinking products from fruit.

scholarly journals Zinc and Propolis Reduces Cytotoxicity and Proliferation in Skin Fibroblast Cell Culture: Total Polyphenol Content and Antioxidant Capacity of Propolis

2014 ◽  
Vol 160 (1) ◽  
pp. 123-131 ◽  
Author(s):  
Małgorzata Tyszka-Czochara ◽  
Paweł Paśko ◽  
Witold Reczyński ◽  
Marek Szlósarczyk ◽  
Beata Bystrowska ◽  
...  
Keyword(s):  
Cell Culture ◽  
Antioxidant Capacity ◽  
Skin Fibroblast ◽  
Fibroblast Cell ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Fibroblast Cell Culture

scholarly journals Identification and Quantification of Valuable Compounds in Red Grape Seeds

2021 ◽  
Vol 11 (11) ◽  
pp. 5124
Author(s):  
Ovidiu Tița ◽  
Ecaterina Lengyel ◽  
Diana Ionela Stegăruș ◽  
Petre Săvescu ◽  
Alexandru Bogdan Ciubara ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Grape Seeds ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Dry Extract ◽  
Average Value ◽  
Total Polyphenol Content ◽  
Three Samples ◽  
Grape Varieties

Grape seeds are a by-product of the wine industry. They represent 38–52% of grape pomace and about 5% of the weight of grapes. The main objective of this study is to establish some important characteristics of grape seeds from red varieties cultivated in Romania. The analyzed grape varieties were Cabernet Sauvignon, Merlot, Pinot noir, Burgund Mare, Cadarcă, Syrah, Novac. The grape seeds were dried and ground and the following determinations were made: determination of total polyphenol content, antioxidant capacity, antiradical capacity and determination of phenolic compounds. The analyses were performed on the first day after obtaining the grape extract, on the 14th day and the 30th day. The obtained results demonstrate that all the analyzed samples have a high content of polyphenols and show antioxidant and antiradical capacity. The highest values were obtained on the first day after separation, drying, grinding and extraction of the grape seeds and began to decrease almost constantly in time, so that for 30 days from storage the values obtained could ensure good operating yields. The seeds from the Novac grape variety obtained the best results throughout the analysis period. In the case of the total polyphenol content, the average value of the three samples Novac was 394.57 mgGAE/g dry extract and the average value of antioxidant capacity was 284.35 mgAAE/g dry extract. The greatest antiradical capacity was presented by the seeds of the Syrah and Novac varieties. The average value of the three samples from the Syrah variety was 62.1%, and in the case of the Novac variety was 61.33%. The paper demonstrates the opportunity of superior capitalization of seeds from the seven grape varieties cultivated on the territory of Romania due to the characteristics it possesses. At present, there is a major interest of consumers in the most natural products, with a major contribution to increasing the body’s immunity. The use of natural compounds in the food and pharmaceutical industry can be an important alternative.

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