scholarly journals Antioxidant Activity of Frozen and Freeze-Dried Drone Brood Homogenate Regarding the Stage of Larval Development

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 639
Author(s):  
Ewelina Sidor ◽  
Michał Miłek ◽  
Monika Tomczyk ◽  
Małgorzata Dżugan
Keyword(s):  
Antioxidant Activity ◽  
Larval Development ◽  
Royal Jelly ◽  
Antioxidant Properties ◽  
Dry Mass ◽  
Drone Brood ◽  
Freeze Dried ◽  
Highly Correlated ◽  
Hydrophilic Antioxidants ◽  
Hptlc Method

Drone brood is a little-known and poorly studied bee product used and valued in the treatment of many diseases, including male infertility and women’s menopausal disorders. The aim of this study was to evaluate the antioxidant activity of drone brood depending on the stage of larval development and the method of preservation. Aqueous and ethanolic homogenate extracts of drone brood were assayed for antioxidant activity (with the DPPH, FRAP, and ABTS methods), polyphenol, and flavonoid content. The extracts’ polyphenolic profiles were compared by the HPTLC method. Drone brood has been shown to be more active in the earlier stages of development (between days 7–11), with a decline in antioxidant activity in the later period (by the 14th day). The freeze-drying process did not cause significant changes in the antioxidant activity of brood preparations converted to dry mass. Based on the higher activity of the aqueous compared to 70% ethanolic extracts, it was shown that the dominant fraction of brood consisted of hydrophilic antioxidants. The results obtained with different methods were highly correlated, excluding those from the ABTS assay. The HPTLC method showed that the polyphenol fraction of drone brood homogenate consisted mainly of phenolic acids and flavonoids. It was shown that drone brood has valuable antioxidant properties that can be compared with royal jelly.

scholarly journals Selection of culture media for the production of carotenoids with antioxidant activity by Rhodotorula glutinis

2018 ◽  
pp. 31-38
Author(s):  
Gerelmaa Z ◽  
Zultsetseg Ch ◽  
Batjargal B ◽  
Rentsenkhand Ts
Keyword(s):  
Antioxidant Activity ◽  
Culture Media ◽  
Antioxidant Properties ◽  
Rhodotorula Glutinis ◽  
Stationary Growth Phase ◽  
Carotenoid Content ◽  
Stationary Growth ◽  
Natural Pigment ◽  
Freeze Dried ◽  
Selection Of

Rhodotorula glutinis is an aerobic yeast with particular metabolic characteristic that can produce large amount of carotenoids during the stationary growth phase. Carotenoid is an important natural pigment with antioxidant properties, which is used in food, pharmaceutical and cosmetics industry as additives. The aim of this work is to study the production of carotenoid with antioxidant activity by R.glutinis R12 in different media conditions. The selected strain was cultivated in three different culture media such as YM broth, Basal and MS3 medium at 28°C for 72–120 hours. After fermentation, cells were harvested by centrifugation and freeze-dried. Carotenoid from the biomass was extracted as a mixture of DMSO, acetone and petroleum ether with a ratio of 1:2:2 and cells were ruptured using ultrasonic wave. The carotenoid content in the supernatant was measured by spectrophotometric method. The highest content of carotenoids extracted from R.glutinis R12 was 283.71µg/g dry biomass. The maximum antioxidant activity of carotenoid by DPPH assays were achieved 52.09 ± 0.4% (IC50= 536.02) and at a concentration of 600 µg ml-1. This study revealed that the R.glutinis R12 strain has the ability to produce carotenoid and has shown antioxidant activity in Basal and MS3 medium. For further study, it is necessary to investigate the improvement of carotenoid yield from R.glutinis R12 strains.

scholarly journals Enhanced Microencapsulation of C-Phycocyanin from Arthrospira by Freeze-Drying with Different Wall Materials

2020 ◽  
Vol 58 (4) ◽  
Author(s):  
Wanida Pan-utai ◽  
Siriluck Iamtham
Keyword(s):  
Thermal Stability ◽  
Antioxidant Activity ◽  
Moisture Content ◽  
Water Activity ◽  
Freeze Drying ◽  
Antioxidant Properties ◽  
Gum Arabic ◽  
Water Soluble ◽  
Freeze Dried ◽  
Wall Materials

Research background. C-phycocyanin (C-PC) as a water-soluble blue pigment was extracted from microalga Arthrospira. C-PC could be a good substitute for synthetic pigments with high antioxidant activity. However, C-PC is unstable due to sensitivity to temperature, light, pH, and oxygen; therefore applications of C-PC in food and other products are limited. Microencapsulation of C-PC using freeze-drying is a solution to this problem and is considered a suitable method for drying heat-sensitive pigment. Experimental approach. C-phycocyanin was extracted from Arthrospira platensis. C-phycocyanin microcapsules were modified by freeze-drying, with different ratios at 0-100 % of maltodextrin (MD) and gum Arabic (GA) used as microencapsulation wall materials. The powders produced were evaluated for physical properties including moisture content and water activity, solubility, hygroscopicity, bulk density, colour appearance, particle morphology and size distribution. Thermal stability and antioxidant activity of freeze-dried C-PC microencapsulated powders were also assessed. Results and conclusions. Freeze-dried C-PC microencapsulated powders with maltodextrin and gum Arabic as wall materials gave high encapsulation efficiency of around 99 %. At higher gum Arabic percentage, moisture content decreased and water activity improved. Maltodextrin gave higher solubility of C-PC powders whereas gum Arabic led to a similar colour of C-PC without microencapsulation. Freeze-dried C-PC microencapsulated powders were composed of different sized microparticles regardless of the combination of wall materials with amorphous glassy shapes. Thermal stability of encapsulated C-PC increased and also showed high antioxidant properties. Novelty and scientific contribution. C-PC microcapsules that maintain colourant stability with high antioxidant levels and resistance to high temperatures can be applied in a wide variety of products and also in the food industry.

Evaluation of influence of selected metal cations on antioxidant activity of extracts from savory (Satureja hortensis)‡

2016 ◽  
Vol 70 (6) ◽  
Author(s):  
Mariola Samsonowicz ◽  
Ewa Regulska
Keyword(s):  
Antioxidant Activity ◽  
Metal Ion ◽  
Antioxidative Activity ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Dry Mass ◽  
Herbal Extracts ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Hydrazyl Radical

AbstractThe analysis of the antioxidant activity of ethanol, methanol, acetone and aqueous extracts from the dried leaves and stems of savory is presented. The culinary herb used to study was procured from ecological agriculture in the Podlasie region of Poland. The antioxidant properties of extracts were calculated using the 1,1-diphenyl-2-picryl-hydrazyl radical (DPPH) and ferric-reducing antioxidant power (FRAP) (expressed as mg Trolox per g of dry mass) methods. In addition, the total phenolics contents of the herbal extracts were determined using the Folin–Ciocalteu reagent. The antioxidative activity of extracts as dependent on the type of solvent used for the extraction and concentration of savory in extracts is discussed. The influence of the concentration of different metal ion solutions on the anti-radicals’ properties of savory extracts was evaluated.

scholarly journals Antioxidant Properties of Soybean Oil Supplemented with Ginger and Turmeric Powders

2020 ◽  
Vol 10 (23) ◽  
pp. 8438
Author(s):  
Federica Tinello ◽  
Stefania Zannoni ◽  
Anna Lante
Keyword(s):  
Antioxidant Activity ◽  
Soybean Oil ◽  
Oxidative Stability ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Added Value ◽  
Human Consumption ◽  
Total Polyphenols ◽  
Lipid Stability ◽  
Freeze Dried

Soybean oil has been supplemented with 10% (w/w) of ginger and turmeric powders derived from commercial products (GC—commercial ginger and TC—commercial turmeric), freeze-dried rhizomes (freeze-dried ginger (GR) and freeze-dried turmeric rhizome—TR) and peels (freeze-dried ginger peel (GP) and freeze-dried turmeric peel—TP) for developing a functional seasoning with great lipid stability for human consumption. The exhausted ginger and turmeric powders were also recovered and recycled two times to promote a more sustainable process. The antioxidant activity and oxidative stability of oil samples were evaluated respectively by spectrophotometric and Rancimat methods. Folin–Ciocalteu assay and HPLC analysis were also performed to quantify total polyphenols, ginger-derived 6-gingerol and 6-shogaol, and turmeric-derived curcumin. Their antioxidant activity as well as oxidative stability, which non-linearly decreased over cycles because of a strongly reduced phenolic extractability, linearly increased with increasing phenolic yields. Hence, ginger and turmeric can be proposed as healthy spices containing bioactive compounds to control lipid oxidation and improve oil stability. Moreover, the valorization of peels as eco-friendly source of natural antioxidants is a valid strategy for providing added-value to these agro-food wastes.

scholarly journals Evaluation of Color, Texture, Sensory and Antioxidant Properties of Gels Composed of Freeze-Dried Maqui Berries and Agave Sugar

Processes ◽  
2020 ◽  
Vol 8 (10) ◽  
pp. 1294
Author(s):  
Patryk Sobaszek ◽  
Renata Różyło ◽  
Laura Dziki ◽  
Urszula Gawlik-Dziki ◽  
Beata Biernacka ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
B Value ◽  
B Values ◽  
A Value ◽  
Freeze Dried ◽  
L Value ◽  
Aristotelia Chilensis ◽  
Powdered Form

The study aimed to determine the textural, sensory, and antioxidant properties of gels composed of maqui (Aristotelia chilensis) berries. These freeze-dried berries were tested in a powdered form as an additive (0–5%) to agave sugar (20%) gels. Freeze-dried maqui powdered berries were dark purple to almost black in color and were characterized by an L* value of 16.3, an a* value of 8.3, and a b* value of −9.6. The b* values decreased from 11.8 to 2.3 with the increase in the amount of berry powder. There were no significant changes in the color of gels composed of berries at 4% and 5% concentration. Gels lost (almost twice) their hardness as the amount of maqui increased. The lowest values of hardness and the highest values of elasticity, springiness, gumminess, and chewiness were observed at 4% concentration of dried berries. The type of sugar did not affect the lightness of the gels (L* parameter) and the a* value. The assessors evaluated the gels composed of agave sugar (20%) and 4% maqui and 0.5% citric acid to be the best. Phenolic content and antioxidant activity were significantly higher in these gels compared to the control gels. After obtaining this low sugar gels, consumers could enrich their diets with healthier products.

scholarly journals Antibacterial and Antioxidant Activity of Extracts from Rose Fruits (Rosa rugosa)

Molecules ◽  
2020 ◽  
Vol 25 (6) ◽  
pp. 1365 ◽  
Author(s):  
Andrzej Cendrowski ◽  
Karolina Kraśniewska ◽  
Jarosław L. Przybył ◽  
Agnieszka Zielińska ◽  
Stanisław Kalisz
Keyword(s):  
Antioxidant Activity ◽  
Aqueous Extract ◽  
Antioxidant Properties ◽  
Bacterial Cells ◽  
Bacterial Survival ◽  
Bacterial Strains ◽  
Rosa Rugosa ◽  
Protein Food ◽  
Freeze Dried ◽  
The Rose

The aim of the present study was to determine the antioxidant and antimicrobial properties in freeze-dried extracts of rose fruits (Rosa rugosa) obtained using various extraction techniques and to determine the effect of a selected extract on bacterial survival in model fluids imitating protein food. Ethanolic extracts from rose fruits showed higher antioxidant activity compared to other tested extracts. The rose fruits aqueous extract showed the highest inhibitory activity against most of the 10 bacterial strains tested. From the group of Gram-positive bacteria, the Bacillus cereus strain proved to be the most sensitive to the action of the rose extract. From the Gram-negative bacteria: Escherichia coli and Klebsiella pneumoniae were the most sensitive. The reduction in the number of bacterial cells in matrices imitating protein food depended on the concentration of the aqueous extract used. However, at none of the concentrations used was a complete inhibition of bacterial growth observed. We have confirmed that the traditional extraction and freeze-drying of rose fruits is still suitable for the food industry due to obtaining extracts with good antibacterial and antioxidant properties and the use of bio-solvents, such as water or ethanol, which are easily available in high purity and completely biodegradable.

Antioxidant activity of flaxseed meal components

2014 ◽  
Vol 94 (3) ◽  
pp. 593-602 ◽  
Author(s):  
Véronique J. Barthet ◽  
Dorota Klensporf-Pawlik ◽  
Roman Przybylski
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Flaxseed Oil ◽  
Water Soluble ◽  
Flaxseed Meal ◽  
Freeze Dried ◽  
Primary Antioxidant ◽  
Soluble Components

Barthet, V. J., Klensporf-Pawlik, D. and Przybylski, R. 2014. Antioxidant activity of flaxseed meal components. Can. J. Plant Sci. 94: 593–602. The meals of borage, hemp, Solin, golden, and brown flaxseed, including the meals of dehulled flaxseed and their corresponding hulls, were reconstituted with 40% of standard flaxseed oil and stored for 2 wk to assess if these meals had any antioxidant activity to protect in situ oil from oxidation. Weekly measured peroxide and aldehyde values showed that Solin, golden and brown flaxseed meals had more effective antioxidant activity than hemp and borage meals. Flaxseed hull showed very weak antioxidant potential, whereas dehulled meals maintained their antioxidant activity. This suggested that secoisolariciresinol diglucoside was not acting as the primary antioxidant of flaxseed meal. The seed antioxidant activity was greatly affected by water extraction, suggesting that the system contains water-soluble components. When flaxseed oil was recombined with the freeze-dried water extracts of flaxseed meal some loses of antioxidant activity were observed. The results showed that the water-extracted components retained some antioxidant activity compared with the original flaxseed meal antioxidant activity. These results indicate that the flaxseed antioxidant activities were mainly due to a water-soluble system – probably proteins: however, more than one group of components of the flax meal may be involved to provide the seed with its effective and unique antioxidant properties.

scholarly journals Dehydrated at Different Conditions and Powdered Leek as a Concentrate of Biologically Active Substances: Antioxidant Activity and Phenolic Compound Profile

Materials ◽  
2021 ◽  
Vol 14 (20) ◽  
pp. 6127
Author(s):  
Beata Biernacka ◽  
Dariusz Dziki ◽  
Joanna Kozłowska ◽  
Iwona Kowalska ◽  
Agata Soluch
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Antioxidant Properties ◽  
Biologically Active ◽  
Total Phenolic ◽  
Similar Degree ◽  
Allium Porrum ◽  
Drying Temperature ◽  
Freeze Dried

This study aimed to analyze the antioxidant activity, phenolic acid profile, color changes, and chemical composition of dried and powdered leek (Allium porrum). Leek was divided into white shaft (WH) and green shaft (GR) and subjected to drying by different methods—convection drying, vacuum drying, and freeze-drying (FD)—at a temperature of 60 °C. A sample freeze-dried at a temperature of 20 °C was used as control. Analyses of the dried leek samples revealed that GR contained a higher amount of ash, protein, fat, fiber, phenolic acids, and flavonoids, and exhibited higher antioxidant capacity compared to WH. The dominant phenolic acid in WH was p-cumaric acid followed by synapic and protocatechuic acids. GR had a several-fold higher content of phenolic acids than WH, with ferulic acid being dominant (about 85% of the total phenolic content). It was also observed that a higher drying temperature resulted in the degradation of phenolic compounds and reduced the antioxidant properties of leek shafts. Most importantly, FD under a temperature of 60 °C caused a similar degree of degradation of biologically active compounds as air drying. An increase in drying temperature was associated with a slight decrease in the lightness of GR, whereas in the case of WH no significant change in this parameter was observed.

scholarly journals Bioactive Composition, Antioxidant Activity, and Anticancer Potential of Freeze-Dried Extracts from Defatted Gac (Momordica cochinchinensis Spreng) Seeds

Medicines ◽  
2018 ◽  
Vol 5 (3) ◽  
pp. 104 ◽  
Author(s):  
Anh Le ◽  
Tien Huynh ◽  
Sophie Parks ◽  
Minh Nguyen ◽  
Paul Roach
Keyword(s):  
Antioxidant Activity ◽  
Cell Lines ◽  
Trypsin Inhibitors ◽  
Seed Kernel ◽  
Antioxidant Power ◽  
Melanoma Cancer ◽  
Freeze Dried ◽  
Momordica Cochinchinensis ◽  
Highly Correlated ◽  
Water Saturated

Background: Gac (Momordica cochinchinensis Spreng) seeds have long been used in traditional medicine as a remedy for numerous conditions due to a range of bioactive compounds. This study investigated the solvent extraction of compounds that could be responsible for antioxidant activity and anticancer potential. Methods: Defatted Gac seed kernel powder was extracted with different solvents: 100% water, 50% methanol:water, 70% ethanol:water, water saturated butanol, 100% methanol, and 100% ethanol. Trypsin inhibitors, saponins, phenolics, and antioxidant activity using the 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the ferric reducing antioxidant power (FRAP) assays; and anticancer potential against two melanoma cancer cell lines (MM418C1 and D24) were analysed to determine the best extraction solvents. Results: Water was best for extracting trypsin inhibitors (581.4 ± 18.5 mg trypsin/mg) and reducing the viability of MM418C1 and D24 melanoma cells (75.5 ± 1.3 and 66.9 ± 2.2%, respectively); the anticancer potential against the MM418C1 cells was highly correlated with trypsin inhibitors (r = 0.92, p < 0.05), but there was no correlation between anticancer potential and antioxidant activity. The water saturated butanol had the highest saponins (71.8 ± 4.31 mg aescin equivalents/g), phenolic compounds (20.4 ± 0.86 mg gallic acid equivalents/g), and antioxidant activity, but these measures were not related to anticancer potential. Conclusions: Water yielded a Gac seed extract, rich in trypsin inhibitors, which had high anticancer potential against two melanoma cell lines.

scholarly journals The effect method of preservation on selected bioactive compounds and antioxidant activity in blackthorn fruits (Prunus spinosa L.)

2018 ◽  
Vol 73 (3) ◽  
pp. 45-54
Author(s):  
KATARZYNA OLESIŃSKA ◽  
KAMIL WILCZYŃSKI ◽  
KLAUDIA KAŁWA
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Bioactive Compounds ◽  
Freeze Drying ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Dried Fruits ◽  
Scavenging Capacity ◽  
Freeze Dried ◽  
Effect Method

The effect of freezing (M), freeze drying (L) and convection drying (S) of blackthorn fruits on the content of selected bioactive compounds and antioxidant properties compared to the control sample – fresh fruit (PK), was tested. Changes in the content of flavonoids, anthocyanins, pectins, general acidity and the ability to reduce the DPPPH radical, were determined. The obtained results showed that the freeze-dried fruits had the highest content of anthocyanins and flavonoids, respectively 0.07 and 0.17%. Pectin contents in freeze-dried and convectively dried fruits were similar at the level of 1.66 and 1.64% as well as for acidity respectively 0.076 and 0.071 g·100 g–1 infusion. Frozen fruits did not differ significantly compared to the control in terms of the content of anthocyanins, flavonoids, pectin and acidity. The highest scavenging capacity of free radical DPPH was characterized by the infusion obtained from fresh fruits.

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