scholarly journals The effect of thermal processing on the content and antioxidant capacity of free and bound phenolics of cookies enriched by nettle (Urtica dioica L.) seed flour and extract

2021 ◽  
Author(s):  
Jelena MITROVIĆ ◽  
Nada NIKOLIĆ ◽  
Ivana KARABEGOVIĆ ◽  
Miodrag LAZIĆ ◽  
Ljubiša NIKOLIĆ ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Thermal Processing ◽  
Urtica Dioica ◽  
Seed Flour ◽  
Bound Phenolics

scholarly journals Copigmentation with Sinapic Acid Improves the Stability of Anthocyanins in High-Pressure-Processed Strawberry Purees

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Netsanet Shiferaw Terefe ◽  
Gabriele A. Netzel ◽  
Michael E. Netzel
Keyword(s):  
High Pressure ◽  
Antioxidant Capacity ◽  
Thermal Processing ◽  
Sinapic Acid ◽  
Processing Technique ◽  
High Pressure Processing ◽  
Significant Difference ◽  
Total Antioxidant ◽  
The Stability ◽  
The Impact

This study investigated the impact of copigmentation with sinapic acid on the stability of anthocyanins in strawberry purees of three commercial cultivars (Camarosa, Rubygem, and Festival) after high-pressure processing (HPP; 600 MPa/5 min) and thermal processing (TP; 88°C/2 min) and during three months of refrigerated storage. Copigmentation did not have a significant effect on the stability of anthocyanins during processing with 14% to 30% degradation observed with no significant difference among cultivars or the processing technique. On the contrary, copigmentation significantly (p<0.05) improved the stability of anthocyanins in HPP samples during storage, most probably via the formation of intramolecular complexes which improve the resistance of anthocyanins to degradation. The anthocyanin contents of the copigmented HPP Camarosa, Rubygem, and Festival samples were, respectively, 42%, 40%, and 33% higher than their noncopigmented counterparts at the end of the three-month storage. Copigmentation also improved the retention of the total antioxidant capacity of the HPP-processed strawberry samples. The TPC of the copigmented HPP Camarosa, Rubygem, and Festival samples was, respectively, 66%, 65%, and 85% higher than that of the non-copigmented samples after three months of storage, whereas the respective ORAC values were 36.5%, 59.3%, and 35.3% higher. In contrast, copigmentation did not improve the stability of anthocyanins in TP samples, although significant (p<0.05) improvement in antioxidant capacity was also observed in TP samples due to the antioxidant nature of the copigment.

scholarly journals Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice

2016 ◽  
Vol 67 (7) ◽  
pp. 779-788 ◽  
Author(s):  
Blanca Escudero-López ◽  
Isabel Cerrillo ◽  
Ángel Gil-Izquierdo ◽  
Dámaso Hornero-Méndez ◽  
Griselda Herrero-Martín ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Thermal Processing ◽  
Orange Juice

scholarly journals Nettle (Urtica dioica L.) seeds as a source of free and bound phenolics: The antioxidant, antimicrobial activity and the composition

2020 ◽  
Vol 9 (1) ◽  
pp. 13-20
Author(s):  
Jelena Mitrović ◽  
Nada Nikolić ◽  
Ivana Karabegović ◽  
Bojana Danilović ◽  
Miodrag Lazić ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Urtica Dioica ◽  
Bound Phenolics

scholarly journals Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes

Genetika ◽  
2013 ◽  
Vol 45 (1) ◽  
pp. 87-100 ◽  
Author(s):  
Sladjana Zilic ◽  
Vesna Hadzi-Taskovic-Sukalovic ◽  
Dejan Dodig ◽  
Vuk Maksimovic ◽  
Vesna Kandic
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Durum Wheat ◽  
Bread Wheat ◽  
Phenolic Acids ◽  
Total Phenolics ◽  
Total Phenolic ◽  
Wheat Genotypes ◽  
Total Antioxidant ◽  
Bound Phenolics

The objective of this study was to determine phenolic compounds and the total antioxidant capacity in the grain of ten bread (T. aestivum L.) and ten durum (T. durum Desf.) wheat genotypes. Soluble free forms of total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids were investigated. In addition, the correlation coefficients between total antioxidant capacities and the concentration of different soluble free phenolic compounds, as well as between soluble free total phenolics and phenolic acids, flavonoids and PVPP bound phenolics were determined. Significant differences in the content of aceton/water extractable total phenolics, PVPP bound phenolics and phenolic acids between and within two wheat species were found. On the average, durum wheat samples had about 1.19-fold higher total phenolic compounds and about 1.5-fold higher PVPP bound phenolics than bread wheat samples. Three phenolic acids, ferulic, caffeic and chlorogenic, were detected in wholemeal bread wheat. Caffeic acid was not found in durum wheat samples whilst ferulic acid was the most abundant. Proanthocyanidins in bread and durum wheat genotypes were not detected. The antioxidant capacity measured as the DPPH radical scavenging activity was similar in wholemeal of bread and durum wheat, however, significant differences were observed among genotypes within species.

scholarly journals Protective effects of Urtica dioica L. seed extract on liver tissue injury and antioxidant capacity in irradiated rats

2020 ◽  
Vol 56 ◽  
Author(s):  
Kenan Yıldızhan ◽  
Ömer Can Demirtaş ◽  
Ahmet Uyar ◽  
Zübeyir Huyut ◽  
Tahir Çakir ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Liver Tissue ◽  
Tissue Injury ◽  
Seed Extract ◽  
Urtica Dioica ◽  
Protective Effects

scholarly journals Physicochemical Properties, Antioxidant Capacity, Prebiotic Activity and Anticancer Potential in Human Cells of Jackfruit (Artocarpus heterophyllus) Seed Flour

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4854
Author(s):  
Ibna Suli Trejo Rodríguez ◽  
Luz Eugenia Alcántara Quintana ◽  
Paola Algara Suarez ◽  
Miguel Angel Ruiz Cabrera ◽  
Alicia Grajales Lagunes
Keyword(s):  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Polyphenol Content ◽  
Total Dietary Fiber ◽  
Drying Time ◽  
Artocarpus Heterophyllus ◽  
Prebiotic Activity ◽  
Seed Flour

The general aim of this study was to evaluate physicochemical properties, prebiotic activity and anticancer potential of jackfruit (Artocarpus heterophyllus) seed flour. The drying processes of jackfruit seeds were performed at 50, 60 and 70 °C in order to choose the optimal temperature for obtaining the flour based on drying time, polyphenol content and antioxidant capacity. The experimental values of the moisture ratio during jackfruit seed drying at different temperatures were obtained using Page’s equation to establish the drying time for the required moisture between 5 and 7% in the flour. The temperature of 60 °C was considered adequate for obtaining good flour and for performing its characterization. The chemical composition, total dietary fiber, functional properties and antioxidant capacity were then examined in the flour. The seed flour contains carbohydrates (73.87 g/100 g), dietary fiber (31 g/100 g), protein (14 g/100 g) and lipids (1 g/100 g). The lipid profile showed that the flour contained monounsaturated (4 g/100 g) and polyunsaturated (46 g/100 g) fatty acids. Sucrose, glucose, and fructose were found to be the predominant soluble sugars, and non-digestible oligosaccharides like 1-kestose were also found. The total polyphenol content was 2.42 mg of gallic acid/g of the sample; furthermore, the antioxidant capacity obtained by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) was 901.45 µmol Trolox/100 g and 1607.87 µmol Trolox/100 g, respectively. The obtained flour exhibited good functional properties, such as water and oil absorption capacity, swelling power and emulsifier capacity. Additionally, this flour had a protective and preventive effect which is associated with the potential prebiotic activity in Lactobacillus casei and Bifidobacterium longum. These results demonstrate that jackfruit seed flour has good nutritional value and antioxidant and prebiotic activity, as well as potential protective effects and functional properties, making it an attractive food or ingredient in developing innovative functional products.

Stability of Carotenoids, Total Phenolics and In Vitro Antioxidant Capacity in the Thermal Processing of Orange-Fleshed Sweet Potato (Ipomoea batatas Lam.) Cultivars Grown in Brazil

2012 ◽  
Vol 67 (3) ◽  
pp. 262-270 ◽  
Author(s):  
Carlos M. Donado-Pestana ◽  
Jocelem Mastrodi Salgado ◽  
Alessandro de Oliveira Rios ◽  
Priscila Robertina dos Santos ◽  
André Jablonski
Keyword(s):  
Antioxidant Capacity ◽  
Sweet Potato ◽  
Thermal Processing ◽  
Ipomoea Batatas ◽  
Total Phenolics ◽  
Orange Fleshed Sweet Potato

scholarly journals Proximate Composition, Antioxidant Capacity and Functional Properties of Breadnut Seed Flour (Artocarpus camansi)

2021 ◽  
Vol 9 (8) ◽  
pp. 1495-1499
Author(s):  
Cherry Lyn M Alcon ◽  
Aimee Sheree A Barrion ◽  
Marie Faye Nguyen-Orca
Keyword(s):  
Antioxidant Capacity ◽  
Wheat Flour ◽  
Functional Properties ◽  
Proximate Composition ◽  
Absorption Capacity ◽  
Seed Flour ◽  
Functional Behavior ◽  
Emulsion Capacity ◽  
Alternative Sources ◽  
Dpph Scavenging

Breadnut is an indigenous fruit commonly found in Southeast Asia. The authors recognized the potential of breadnut as a food source; thus, the study was set out to determine the proximate composition and antioxidant activity of breadnut seed flour. The sample was found to contain 75% carbohydrates, 9.07% fat, and 6.16% protein. Moreover, the flour made from breadnut yielded a DPPH scavenging activity of 97.33%, an indication of high antioxidant capacity. The flour was blended with wheat flour to investigate its functional properties. It was observed that the 50:50 breadnut seed flour and wheat flour showed potential in terms of water absorption capacity, fat absorption capacity, emulsion capacity, and foaming ability. With the rising population and threat to food and nutrition security, alternative sources must be explored. This study illustrated the potential of breadnut as a source of energy and other nutrients. More so, its functional behavior as an alternative or at least composite to wheat flour.

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