scholarly journals Research on factors affecting the extractability of antioxidant compounds from coffee husks abstract

2020 ◽  
Vol 3 (1) ◽  
pp. First
Author(s):  
Tram Thi Hoai Pham ◽  
Tra Thi Thu Tran
Keyword(s):  
Dry Matter ◽  
Extraction Efficiency ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Solvent Ratio ◽  
Coffee Bean ◽  
Frap Assay ◽  
High Biological Activity ◽  
Factors Affecting ◽  
Coffee Husk

Coffee husks is a typical by-product in the coffee bean industry. This by-product has a high biological activity, but recently in Vietnam, it has been used as fuel, fertilizer, and substrate for mushroom cultivation. This study aims to identify conditions for extracting polyphenol from ripe robusta coffee husks from Dăklak province. Factors affecting the extraction process are pH, temperature, coffee husks : solvent ratio, and time. The obtaining data showed that extracting at pH=4, 50oC, with the solvent:coffee husks ratio = 7:1, during 1 hour would contribute the best results in terms of an extraction efficiency of soluble solids (33 %), the extraction efficiency of polyphenol (94 %), antioxidant activity according to DPPH assay (1959 ± 168 µM TE/ g dry matter of extracted solution) and FRAP assay (1976 ± 117 µM TE/ g dry matter of extracted solution). In addition, the extracted solution from the coffee husk is a potential source of polyphenol, as well as the antioxidant capacity that could be applied to future researches..  

scholarly journals Combined cellulolytic and pectinolytic enzymes to increase the polyphenol extractability of coffee husks

2021 ◽  
Vol 4 (2) ◽  
pp. first
Author(s):  
Trà Thị Thu Trần ◽  
Trần Minh Khánh ◽  
Tôn Nữ Minh Nguyệt ◽  
Lê Văn Việt Mẫn
Keyword(s):  
Antioxidant Activity ◽  
Dry Weight ◽  
Solid Content ◽  
Soluble Solid Content ◽  
Solvent Ratio ◽  
Coffee Bean ◽  
Dpph Assay ◽  
High Biological Activity ◽  
Coffee Husk ◽  
Pectinolytic Enzymes

Coffee husks (CHs) is a high biological activity by-product of the coffee bean industry, but currently, in Vietnam, it has not been used properly in the food industry. This study was conducted to investigate the combined cellulolytic and pectinolytic enzymes to increase the polyphenol extractability of coffee husks. The red ripe Robusta coffee cherries from Dăklak province, Vietnam were blanched, peeled and the coffee husks was then extracted. The effects of pectinase content (from 0 to 800 U/gCHs), cellulase content (from 0 to 800 U/gCHs), pH (from 3.0 to 5.0), temperature (from 40◦C to 60◦C), CHs: solvent ratio (from 1: 6 to 1:12) and extracted time (from 60 minutes to 120 minutes) on soluble solid content (SSC), total polyphenol content (TPC) and antioxidant activity were investigated. The appropriate conditions for the treatment were pectinase dosage of 600 U/gCHs, cellulase dosage of 400 U/gCHs, pH 4.0, temperature 50◦C, CHs:soluble ratio = 1:10 and incubation time of 60 min under which the SSC, TPC and antioxidant activity of extract were highest by 60.60.4 g/100g dry weight of CHs, 200.5 gGAE /100g dry weight of CHs, 1.5 +/- 0.1 mMTE/g dry weight of extract (according to DPPH assay) and 1.5 +/- 0.1 mMTE/g dry weight of extract (according to DPPH assay). From this result, it can be seen that the extracted solution from coffee husk is a potential source for the production of soft drinks with high antioxidant activity.

scholarly journals INTERACTION OF HARVEST TIME AND STORAGE ON ATTRIBUTES OF EATING QUALITY IN ACORN SQUASH

HortScience ◽  
2006 ◽  
Vol 41 (3) ◽  
pp. 496D-496 ◽  
Author(s):  
J. Brent Loy
Keyword(s):  
Dry Matter ◽  
Sugar Content ◽  
Storage Period ◽  
Maximum Size ◽  
Soluble Solids ◽  
Eating Quality ◽  
Physiological Factors ◽  
Factors Affecting ◽  
Harvest Dates ◽  
The Relationship

Premature harvest of acorn squash is a widespread problem because fruits reach maximum size and optimum color within 20 days after pollination (DAP), well before peak dry matter and sugar content occur. The present study was conducted to determine the relationship between harvest date and physiological factors affecting eating quality in Cucurbita pepo L. squash. In the summer of 2005, C. pepo squash cultivars were evaluated at three harvest dates, 25, 35, and 45 days after pollination (DAP), with or without a 10-day storage period at 21 °C. Four F1 hybrid cultivars carrying powdery mildew tolerance (PMT) were evaluated: a semi-bush, commercial acorn cultivar (`Tip Top'), a high quality experimental acorn, bush hybrid (NH1634), and two sweet dumpling-type, semi-bush hybrids (NH1635 and 1636). Data were collected on mesocarp DW, oBrix (soluble solids), and partitioning of biomass between mesocarp tissue and developing embryos during storage. Peak DWs of 20% to 21% occurred at 25 DAP in NH1634, 1635 and 1636, and at 35 DAP in Tip Top (19.5 %). At 25 DAP, Brix was low (means of 5.9 to 7.2) across all cultivars. With harvest at 25 DAP plus 10 days storage, oBrix was low in Tip Top (7.1), but was higher than 10 in NH1634 and NH1636. Brix reached near maximum (13 to 15) at 45 DAP in NH1634, 1635 and 1636, and at 55 DAP in Tip Top (12). Embryos were small (DW = 8 to 19 mg) at 25 DAP and grew fairly linearly to a maximum at 55 DAP. Mean embryo DW at 55 DAP was 87.5 mg for Tip Top, 76.9 mg for NH1636, 57.1 mg for NH1634, and 28.5 mg for NH1635. The proportion of total fruit biomass expressed as energy equivalents (kJoules) allocated to embryos in mature fruit (45 DAP + 10 days storage) was 11.8% in NH1635, 18.7% in NH1634, 27.4% in Tip Top, and 30.2% in NH1636. Reallocation of assimilates from mesocarp tissue to developing embryos was a major contributing factor, along with respiration, to a reduction in mesocarp dry matter during storage.

scholarly journals Antioxidant Seasonal Changes in Soilless Greenhouse Sweet Peppers

Agronomy ◽  
2019 ◽  
Vol 9 (11) ◽  
pp. 730 ◽  
Author(s):  
Neocleous ◽  
Nikolaou
Keyword(s):  
Dry Matter ◽  
Titratable Acidity ◽  
Sweet Pepper ◽  
Soluble Solids ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Growing Seasons ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power ◽  
Autumn And Winter

This study was commissioned to study the effect of the growing season on the antioxidant components of greenhouse sweet pepper crops, which is of scientific interest because of their possible beneficial health effects. The total antioxidant activity (estimated by ferric reducing antioxidant power-FRAP assay) major antioxidants (ascorbic acid, phenolics and carotenoids) and taste fruit quality characteristics (soluble solids, titratable acidity, dry matter and sugars) were recorded in soilless-grown sweet pepper cultivars of red, orange, yellow and green color at four harvesting season months, i.e., February (winter), May (spring), July (summer) and October (autumn). The results showed seasonal variations in antioxidant components and activity of pepper fruits. In most cases measured parameters showed higher values in spring (May) and summer (July) compared with winter (February) and autumn (October) growing seasons. This study indicates that during late autumn and winter, lower levels of solar irradiance, ultraviolet radiation and temperature in Mediterranean greenhouses can be insufficient to stimulate phytochemicals production in peppers; thus, plant–light interception must be more actively managed.

scholarly journals Effect of extraction conditions (temperature, pH and time) by cellulase on chemical properties of dried oyster mushroom (Pleurotus sajor-caju) extract

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 351-358
Author(s):  
G.T.N. Nguyen ◽  
T.M. Nguyen
Keyword(s):  
Dry Matter ◽  
Extraction Efficiency ◽  
Chemical Properties ◽  
Oyster Mushroom ◽  
Total Phenolic ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Protein Amino Acids ◽  
Pleurotus Sajor Caju

Oyster mushroom (Pleurotus sajor-caju) is known to be highly nutritious food. However, the understanding of its quality and food products produced from it are still very limited. With the desire to increase the value of oyster mushroom and to create an intermediate product with high nutrients content for further processing, a cellulase enzyme-assisted extract of dried oyster mushroom was investigated. The effects of extraction conditions in terms of temperature (40, 45, 50, 55oC), pH (4.5, 5.0, 5.5, 6.0) and extraction time (4, 6, 8, 10 hrs) on nutrients and bioactive compounds of extract were studied. The results showed that the highest extraction efficiency was obtained at 50oC, pH 5.5 and 8 hrs of hydrolysis. The Brix of the extract was 2.53. In 100 g dry matter of extract, the content of saccharose, reducing sugar, total protein, amino acids, lysine, β-glucan, total phenolic and total flavonoid was 15.13 g, 19.41 g, 43.65 g, 7.96 g, 0.82 g, 10.63 mg, 62.60 mg TAE, 5.54 mg QE, respectively. The highest antioxidant capacity of the extract determined by Ferric reducing antioxidant power (FRAP assay) was 165.50 mM Fe2+/100 g dry matter and that measured by scavenging 2,2 -diphenyl-1-picrylhydrazyl (DPPH) radicals was 69.32%.

Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

2021 ◽  
pp. 108201322098310
Author(s):  
Noelia Castillejo ◽  
Ginés Benito Martínez-Hernández ◽  
Francisco Artés-Hernández
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Color Differences ◽  
Total Antioxidant ◽  
Sensory Analyses ◽  
Solids Content ◽  
By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

scholarly journals The Effect of Mechanical Vibration during Transport under Model Conditions on the Shelf-Life, Quality and Physico-Chemical Parameters of Four Apple Cultivars

Agronomy ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 81
Author(s):  
Dorota Walkowiak-Tomczak ◽  
Natalia Idaszewska ◽  
Grzegorz P. Łysiak ◽  
Krzysztof Bieńczak
Keyword(s):  
Antioxidant Capacity ◽  
Dry Matter ◽  
Mechanical Vibration ◽  
Life Quality ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Polyphenol Content ◽  
Flesh Colour

The study assessed the changes in the quality and physical and chemical parameters of apples of four cultivars (‘Gala’, ‘Idared’, ‘Topaz’, ‘Red Prince’) subjected to mechanical vibration during transport under model conditions and after storage (shelf-life). Quality changes in apples were evaluated based on skin and flesh colour, total soluble solids, dry matter, firmness, titratable acidity, pH value, total polyphenol content, and antioxidant capacity. The vibration applied at a frequency of 28 Hz caused changes in the above parameters, which were visible also after storage and depended on the cultivar, but often did not show any clear trend or direction or were not statistically significant. The values of the total colour difference factor ΔE showed considerable variations in the skin colour but only small variations in the flesh colour of individual cultivars. Vibration resulted in a decrease in firmness. Variations in dry matter, total soluble solids, pH, and titratable acidity were small, often insignificant. Mechanical vibration and storage led to an increase in the polyphenol content and antioxidant capacity of all studied cultivars. The greatest stability of quality parameters, relatively high content of bioactive compounds, and antioxidant capacity were observed for ‘Red Prince’. The lowest quality parameters were noted for ‘Gala’. The analysed cultivars continued to show a high level of antioxidant capacity after treatment, which allows the conclusion that they remain a good source of bioactive compounds after transport and short-term storage.

Factors affecting the hydrogen cyanide potential of forage sorghum.

1990 ◽  
Vol 41 (6) ◽  
pp. 1093 ◽  
Author(s):  
JL Wheeler ◽  
C Mulcahy ◽  
JJ Walcott ◽  
GG Rapp
Keyword(s):  
Water Stress ◽  
Light Intensity ◽  
Hydrogen Cyanide ◽  
Dry Matter ◽  
Early Stage ◽  
Phosphorus Fertilizer ◽  
Factors Affecting ◽  
Forage Sorghum ◽  
Plant Maturity ◽  
Selection For

The effect of seven factors, namely genotype, plant maturity, nitrogen fertilizer, phosphorus fertilizer, water stress, light intensity and temperature, on the hydrogen cyanide potential (HCNp) of forage sorghum was studied in three pot experiments. Fivefold differences occurred between genotypes in HCNp, with a breeder's line, X45106, selected for low HCNp having a maximum of 520 mg HCN kg-1 DM (dry matter) compared with 2300 and 2450 mg kg-1 DM for cvs Zulu and Silk respectively. In X45 106, HCNp (mg HCN kg-1 DM) declined curvilinearly with age d (days from sowing) (HCNp=8460- 320d+ 3.1d2) and linearly in Silk (HCNp = 9020 - 110d), but the decline in Zulu was not statistically significant. Nitrogen (equivalent to 200 kg ha-1 of N) increased HCN, (P< 0.001), but more so in full light (100 mg kg-1 compared with 1430 mg kg-1) than in 50% shade (190 mg kg-1 compared with 690 mg kg-1). In one experiment, acute water stress appeared to reduce HCNp, but this was confounded with the strong decline due to aging. In another study, acute water stress had no effect on HCNp. Neither the application of superphosphate nor change in light intensity, nor change in temperature had a direct significant effect on HCNp in these studies. Breeding and selection for low HCNp appears a promising approach to ensuring that sorghum plants will provide non-toxic forage from an early stage of growth.

Hybrid performance and heterosis in strawberry (Fragaria × ananassaDuchesne), regarding acidity, soluble solids and dry matter content in fruits

2016 ◽  
Vol 135 (2) ◽  
pp. 232-238 ◽  
Author(s):  
Elżbieta Kaczmarska ◽  
Jacek Gawroński ◽  
Ewa Jabłońska-Ryś ◽  
Marta Zalewska-Korona ◽  
Wojciech Radzki ◽  
...  
Keyword(s):  
Dry Matter ◽  
Matter Content ◽  
Soluble Solids ◽  
Dry Matter Content ◽  
Hybrid Performance

scholarly journals PHYSICOCHEMICAL CHARACTERISTICS, ANTIOXIDANT CAPACITY AND PHENOLIC COMPOUNDS OF TOMATOES FERTIGATED WITH DIFFERENT NITROGEN RATES

2017 ◽  
Vol 30 (1) ◽  
pp. 237-243 ◽  
Author(s):  
MARCOS FILGUEIRAS JORGE ◽  
◽  
KAMILA DE OLIVEIRA DO NASCIMENTO ◽  
JOSÉ LUCENA BARBOSA JUNIOR ◽  
LEONARDO DUARTE BATISTA DA SILVA ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fecal Coliforms ◽  
Total Phenolic ◽  
Frap Assay ◽  
Antioxidant Capacities ◽  
Microbiological Characteristics ◽  
Nitrogen Rates

ABSTRACT The objective of this work was to evaluate the physicochemical and microbiological characteristics, antioxidant capacity and phenolic compounds of organic cherry tomatoes grown under fertigation with organic dairy cattle wastewater (DCW) with different nitrogen rates. Tomato plants, grown in an agroecological farm in Seropédica, State of Rio de Janeiro, Brazil, were subjected to four different nitrogen rates (T1=0, T2=50, T3=100 and T4=150% of N). The moisture, lipids, ashes, protein and total fiber contents, soluble solids (ºBrix), reducing and total sugars (%), pH and total titratable acidity (mg NaOH per 100 g) were evaluated. The total phenolic content (TPC) and the antioxidant capacity was determined by the DPPH and FRAP methods. The different nitrogen rates (%N) affected the pH, protein and soluble solids contents. The increase in %N increased the antioxidant capacities, according to the DPPH assay, and TPC. On the other hand, the tomatoes under fertigation with the highest %N presented lower antioxidant capacities according to the FRAP assay. The fertigation did not affect the microbiological characteristics of the tomatoes, which presented fecal coliforms count <3 NMP g-1 and absence of Salmonella in 25 g.

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