scholarly journals Antioxidantes y polifenoles totales de chocolate negro con incorporación de cacao (Theobroma cacao L.) crudo

2021 ◽  
Vol 23 (4) ◽  
pp. 266-273
Author(s):  
Clorinda Yordana chacón Ortiz ◽  
◽  
Pati Llanina Mori Culqui ◽  
Segundo Grimaldo Chavez ◽  
◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Tropical Andes ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
New Consumer ◽  
Higher Doses ◽  
Theobroma Cacao L

Cocoa and its main derivative, chocolate, are an important source of antioxidant compounds for human nutrition. Polyphenols are the main antioxidants present in chocolate and are affected by the industrialisation processes of cocoa beans. In this regard, the effect of incorporating raw cocoa during the final stage of the refining process on the antioxidant capacity and phenolic content of dark chocolate was studied. For this purpose, dark chocolates (70%) were made with the incorporation of raw cocoa paste (10, 20 and 30% w/w) in the final refining stage. The antioxidant capacity of all the treatments was determined by the DPPH (2,2-Diphenyl-1-picrylhydrazyl) method and the total phenolic content by the Folin Ciocalteu spectrophotometric method. It was observed that the incorporation of raw cocoa significantly increases the content of antioxidants and total polyphenols in chocolate. As the dose of raw cocoa increases, the antioxidant activity of the chocolate increases linearly (R2=0.996); on the other hand, the polyphenol content increases exponentially (R2=0.968). Only the lowest dose (10%) doubles the phenolic content and the ratio decreases with higher doses of incorporation. The results suggest that the incorporation of raw cocoa in the formulations makes it possible to obtain chocolates with high phenolic content, improving the technological processes for using cocoa produced in the tropical Andes to develop bioactive chocolates, in line with new consumer demand.

scholarly journals Antioxidant Capacity and Total Phenolic Content in Fruit Tissues from Accessions ofCapsicum chinenseJacq. (Habanero Pepper) at Different Stages of Ripening

2014 ◽  
Vol 2014 ◽  
pp. 1-5 ◽  
Author(s):  
Lizbeth A. Castro-Concha ◽  
Jemina Tuyub-Che ◽  
Angel Moo-Mukul ◽  
Felipe A. Vazquez-Flota ◽  
Maria L. Miranda-Ham
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Placental Tissue ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Agricultural Crop ◽  
Habanero Pepper

In the past few years, there has been a renewed interest in studying a wide variety of food products that show beneficial effects on human health.Capsicumis an important agricultural crop, not only because its economic importance, but also for the nutritional values of its pods, mainly due to the fact that they are an excellent source of antioxidant compounds, and also of specific constituents such as the pungent capsaicinoids localized in the placental tissue. This current study was designed to evaluate the antioxidant capacity and total phenolic contents from fruits tissues of twoCapsicum chinenseaccessions, namely, Chak k’an-iik (orange) and MR8H (red), at contrasting maturation stages. Results showed that red immature placental tissue, with a Trolox equivalent antioxidant capacity (TEAC) value of 55.59 μmols TE g−1 FW, exhibited the strongest total antioxidant capacity using both the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the CUPRAC methods. Placental tissue also had the highest total phenolic content (27 g GAE 100 g−1 FW). The antioxidant capacity ofCapsicumwas directly related to the total amount of phenolic compounds detected. In particular, placentas had high levels of capsaicinoids, which might be the principal responsible for their strong antioxidant activities.

scholarly journals Effect of Brewing Method on Quality Parameters and Antioxidant Capacity of Black Tea

2021 ◽  
Vol 1 (8) ◽  
pp. 1
Author(s):  
Zeynep B. Guzel-Seydim ◽  
Atif Can Seydim ◽  
Annel K. Greene
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Black Tea ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Tea Leaves ◽  
Total Polyphenols ◽  
Brewing Method ◽  
Functional Components ◽  
Brewing Time

Introduction: The traditional method for brewing tea in Turkey involves use of a two-vessel apparatus known as a “caydanlik.” The caydanlik allows for tea to be brewed for a longer time than typical brewing methods and involves introducing boiling water to tea leaves and steeping them in a teapot as the temperature declines over 15 minutes. In comparison, the typical tea brewing method used in other parts of the world involves steeping tea leaves in a single vessel teapot for 5 minutes. This study evaluated the effects of these two methods of brewing using two brands of tea.  Results: Results of this experiment indicate that use of the caydanlik and the accompanying longer brewing time significantly changed key quality parameters and increased the antioxidant capacity of the brewed black tea beverage. Use of the caydanlik method resulted in significantly higher (P < 0.05) theaflavins, thearubigins, theabrownins, and total polyphenols in the resultant tea than in tea brewed in a traditional teapot. Additionally, analysis of color values of the brewed tea indicated the L and b-values were significantly (P < 0.05) lower in the caydanlik brewed tea while a and hue values were significantly higher (P < 0.05). However, chroma values were not significantly different (P < 0.05) between the two methods.   Conclusions: In addition to influencing color, flavor and aroma, the brewing method also influenced the functional properties of prepared black tea. Use of the traditional two-vessel caydanlik for tea preparation increased concentrations of beneficial functional components in the tea.Keywords: Black tea, Caydanlik, Brewing, Camelia sinensis, ORAC, Total Phenolic Content 

Total Phenolic Content, Antioxidant and Antibacterial Properties of Scurrula ferruginea Extracts

2014 ◽  
Vol 70 (5) ◽  
Author(s):  
Mohsen Marvibaigi ◽  
Neda Amini ◽  
Eko Supriyanto ◽  
Shajarahtunnur Jamil ◽  
Fadzilah Adibah Abdul Majid ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Antibacterial Properties ◽  
Antimicrobial Activities ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Dependent Manner ◽  
Stem Extract

Discovery of new therapeutic agents from nature, especially plants is one of the promising approaches for treatment of various diseases. In traditional medicine Scurrula ferruginea is applied to treat some disorders. To the best of our knowledge, there are no investigations on antioxidant capacity and antimicrobial activities of S.ferruginea in Malaysia. The present study was conducted to determine total phenolic content, Fe2+ chelating activity, antioxidative and antimicrobial potential of flowers, leaves and stems of S.ferruginea extracts. Antioxidant capacity, and total phenolic content of extracts were evaluated using DPPH free radical scavenging and Folin-Ciocalteu assays. Antibacterial properties were evaluated by disc diffusion, minimum inhibitory concentration and minimum bactericidal concentration methods. Results indicated the highest total phenolic content for stem extract (309.069). All S. ferruginea extracts exhibited antioxidant activity in a dose dependent manner. Stem extract showed capacity to scavenge free radicals and it was also found to chelate Fe2+ better than others. All extracts presented moderate inhibition ability against selected bacteria. The most significant values of MIC and MBC were belonged to the stem extract. These findings suggest that acetone extracts of S. ferruginea, particularly stem extract, are potentially sources of antioxidant compounds.

scholarly journals PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY IN DIFFERENT PECAN CULTIVARS.

HortScience ◽  
2005 ◽  
Vol 40 (3) ◽  
pp. 876a-876
Author(s):  
J. Emilio Villarreal ◽  
L. Lombardini ◽  
L. Cisneros-Zevallos
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Dehydroascorbic Acid ◽  
Degree Of Polymerization ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Liquid Chromatograph ◽  
Dpph Method ◽  
Cape Fear

The objective of this study was to evaluate kernels of different pecan (Carya illinoinensis) cultivars for their antioxidant capacity and characterize the nature of the antioxidant compounds. Nuts collected from four pecan cultivars `Cheyenne', `Cape Fear', `Desirable', and `Pawnee' were shelled, chopped and analyzed for their antioxidant capacity (AC), and for their phenolic, tannin, and vitamin C content. AC was measured using one spectrophotometrical [DPPH (2,2-diphenyl-1-picrylhydrazyl)] and one fluorescence method [ORAC (Oxygen Radical Absorbance Capacity)]. Total phenolic and tannin content were determined using spectrophotometrical assays. Finally, ascorbic and dehydroascorbic acid were determined using a high performance liquid chromatograph. Both AC methodologies, DPPH and ORAC, gave similar results with marked differences between cultivars. `Desirable' had the highest antioxidant capacity (47,747 μg TEq/g DW with DPPH method) followed closely by `Cheyenne' (36,192 μg TEq/g DW) and, with smaller amounts, by `Cape Fear' and `Pawnee' (16,540 and 13,705 μg TEq/g DW, respectively). Total phenolic content showed a similar trend but `Pawnee' showed a higher phenolic content than `Cape Fear'. `Cheyenne' had the highest amount of tannins, 9,114 μg/g DW, followed by `Cape Fear', `Pawnee' and `Desirable' with 7,764, 6,043 and 5,508 μg/g DW respectively),. `Cheyenne' had also the highest vitamin C content, up to ≈10-fold greater than `Cape Fear' and `Pawnee', the highest difference within the antioxidants analyzed. There is the need to determine the phenolic profile and degree of polymerization of tannins, their contribution to the AC and how they are affected by horticultural practices in order to better understand the nutraceutical potential of each cultivar.

scholarly journals Total Phenolic and Antioxidant Capacity of Acetone Extract of Tristaniopsis merguensis Leaves

2019 ◽  
Vol 1 (1) ◽  
pp. 10-13
Author(s):  
Occa Roanisca ◽  
Robby Gus Mahardika ◽  
Fajar Indah Puspita Sari
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Acetone Extract ◽  
Total Phenolic ◽  
Total Polyphenols ◽  
Extract Yield ◽  
Ic50 Value ◽  
Dpph Method

The purpose of this study was to determine the total phenolic and antioxidant capacity of Tristaniopsis merguensis leaf acetone extract. In this study extraction using the maceration method for 3 days with a ratio of dry leaves and solvents of 1: 10 (w / v). Analysis of total polyphenols in this study was carried out using the Follin-Ciocalteu method. Total polyphenols were measured based on gallic acid standards. The antioxidant capacity is calculated based on the DPPH method. The results of this study, obtained extract yield of 9.34%. The total phenolic content of the Tristaniopsis merguensis leaf acetone extract was 215.22 mg GAE / g DW. While the antioxidant capacity of the acetone extract has an IC50 value of 22,1454 µg / mL.

scholarly journals Total Polyphenol Content and Antioxidant Capacity of Rosehips of Some Rosa Species

Medicines ◽  
2018 ◽  
Vol 5 (3) ◽  
pp. 84 ◽  
Author(s):  
Noémi Koczka ◽  
Éva Stefanovits-Bányai ◽  
Attila Ombódi
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Reducing Ability ◽  
Ethanolic Extracts ◽  
Rosa Species

Background: Rosehips, the fruits of Rosa species, are well known for their various health benefits like strengthening the immune system and treating digestive disorders. Antioxidant, anti-inflammatory, and cell regenerative effects are also among their health enhancing impacts. Rosehips are rich in compounds having antioxidant properties, like vitamin C, carotenoids, and phenolics. Methods: Total polyphenol content (Folin-Ciocalteu’s method), and in vitro total antioxidant capacity (ferric-reducing ability of plasma, FRAP) in rosehips of four Rosa species (R. canina, R. gallica, R. rugosa, R. spinosissima) were determined and compared. Ripe fruits were harvested at two locations. Water and ethanolic extracts of dried fruit flesh were analyzed. Results:R. spinosissima had the highest total phenolic content and antioxidant capacity, significantly higher than the other investigated Rosa species. Both parameters were reported in decreasing order for R. spinosissima > R. canina > R. rugosa > R. gallica. Ethanolic extracts of rosehips showed higher phenolic content and antioxidant activity than water extracts. Antioxidant properties were influenced by the growing site of Rosa species. Conclusions: This study indicates that R. spinosissima exhibited the greatest phenolic and antioxidant content, and therefore can be used as a reliable source of natural antioxidants, and serve as a suitable species for further plant breeding activities. Furthermore, investigations of various Rosa species for their antioxidant properties may draw more attention to their potential as functional foods.

scholarly journals Stability of total phenolic and antioxidant capacity in ready-to-drink black and green tea formulations

2020 ◽  
Vol 9 (10) ◽  
pp. e219108160
Author(s):  
Kristtiann Yuri Coelho ◽  
Adilson Assis de Oliveira ◽  
Maria Helena Nasser Brumano ◽  
Priscila Cardoso Fidelis
Keyword(s):  
Antioxidant Capacity ◽  
Green Tea ◽  
Room Temperature ◽  
Phenolic Content ◽  
Black Tea ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Frap Assay ◽  
The Stability ◽  
Bioactive Potential

Teas are rich in antioxidant compounds and many ready-to-drink teas are being developed with great acceptance in the market. However, the bioactive potential for these products should be preserved during the storage. The aim of this work was to evaluate changes in total phenolic content (TPC) and antioxidant capacity (AC) from six formulations of green and black ready-to-drink teas, stored in the dark or exposed to light during eight weeks at room temperature. The stability was evaluated every two weeks by measuring TPC by Folin-Ciocalteu and AC by ABTS and FRAP assays. In the absence of light TPC of green tea remained stable throughout the storage, but it dropped after two weeks when exposed to light. TPC for black tea decreased after four and two weeks, in the absence and presence of light, respectively. The AC for green tea decreased after two weeks, in the presence of light, however the decay was greater for the FRAP assay. In the absence of light, changes in AC for black tea were observed only for samples assayed by FRAP after two weeks. A reduction in the AC (FRAP and ABTS) occurred after four weeks for both samples exposed to light. The results show that to retain the majority of their TPC and AC these tea drinks should be commercialized in opaque packages and stored for up to eight weeks.

scholarly journals Relationship between Total Phenolic Content, Antioxidant Capacity, Fe and Cu Content from Tea Plant Samples at Different Brewing Times

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1311
Author(s):  
Simona Dobrinas ◽  
Alina Soceanu ◽  
Viorica Popescu ◽  
Ionela Carazeanu Popovici ◽  
Daniela Jitariu
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Pearson Correlation ◽  
Black Tea ◽  
Tea Plant ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Cu Content ◽  
Tea Infusions

The purpose of this study was to investigate the antioxidant capacity of different tea plant: mint, linden, chamomile, St. John’s wort, green and black tea in relation to total phenolic content. The antioxidant capacity of the tea infusions at different brewing times was determined using DPPH assay while the total phenolic content (TPC) was assessed using the modified Folin-Ciocalteu method. The results showed that there were significant statistical differences in antioxidant capacity depending on infusion time, according to one-way ANOVA analysis. Leaves used as components of tea infusions were analyzed by FAAS for their content of iron and copper in the dry product and in the infusion. The correlation between TPC and DPPH capacity of tea plant infusions was evaluated by Pearson correlation matrix. Total phenolics compounds content was positively and significantly correlated with DPPH capacity for all infusions time. Significant correlation was observed between TPC and the copper concentration (p < 0.05). Consequently, the correlations between the physicochemical parameters, TPC, DPPH capacity, Fe and Cu content suggested that the TPC may be a good indicator of the DPPH capacity in the tea infusions and also, suggested the influence of antioxidant compounds on mineral bioavailability.

EXTRACTION OPTIMIZATION AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS FROM AVOCADO PEEL

2019 ◽  
pp. 49-59
Author(s):  
Nu Linh Giang Ton ◽  
Thi Hoai Nguyen ◽  
Quoc Hung Vo
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Total Antioxidant

Avocado peel has been considered as a potential source of natural antioxidants in which phenolics are among the most important compounds. Therefore, this study aims to optimize the extraction process of phenolics using response surface methodology and evaluate the corresponding antioxidant activity. From the quadratic model, the optimal condition was determined including the ethanol concentration 54.55% (v/v), the solvent/solute ratio 71.82/1 (mL/g), temperature 53.03 oC and extraction time 99.09 min. The total phenolic content and the total antioxidant capacity at this condition with minor modifications were 26,74 ± 0,04 (mg GAE/g DW) and 188.06 ± 1.41 (mg AAE/g DW), respectively. The significant correlation between total phenolic content and total antioxidant capacity was also confirmed. Key words: response surface methodology, central composite rotatable design, total phenolic content, total antioxidant capacity, avocado peel

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