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 Antioxidant properties of a tilapia (Oreochromis niloticus) diet with the inclusion of avocado by-product

Biotecnia ◽  
2019 ◽  
Vol 21 (3) ◽  
pp. 163-169
Author(s):  
Edgar Iván Jiménez-Ruíz ◽  
Javier Germán Rodríguez-Carpena ◽  
Gabriela Poleth Hernández-Ortega ◽  
María Teresa Sumaya-Martínez ◽  
Rosendo Balois-Morales ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Added Value ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Synthetic Antioxidants ◽  
Iron Ion ◽  
Teratogenic Effects ◽  
Commercial Diet

Since synthetic antioxidants have been questioned for their potential carcinogenic and teratogenic effects, interest has grown in aquaculture for alternatives of natural antioxidants used in diets. This study analyzed antioxidant properties of a diet for tilapia with the inclusion an avocado by-product (AP) paste. Avocado seed, skin and pulp, despite their proven antioxidant capacity, represent a great amount of waste in Mexico. We included four diets in this study: base diet 0 (BD), 10 (D10), 20 (D20) and 30 % (D30) of AP inclusion, and a commercial diet (CD) for comparison. The antioxidant activity was assessed by free-radical techniques, such as 1,1-diphenyl-2-pricrylhydrazil (DPPH•), 2,2’-azino-bis (3-ethylben zthiazoline-6-sulfonic acid (ABTS•+), iron ion (Fe III) and concentration of total phenolic compounds (TPC). An increasing pattern was observed both in antioxidant activity and TPC as the level of AP inclusion increased. In some determinations, CD showed the highest levels, which were attributed to the synthetic antioxidants added and undeclared in these formulations. Therefore, AP was considered a good option for its inclusion in aquaculture diets because of its antioxidant properties and the added value granted with its use.

scholarly journals Effect of Ultrasound-Assisted Extraction Parameters on Total Polyphenols and Its Antioxidant Activity from Mango Residues (Mangifera indica L. var. Manililla)

Separations ◽  
2021 ◽  
Vol 8 (7) ◽  
pp. 94
Author(s):  
Anahí J. Borrás-Enríquez ◽  
Elizabeth Reyes-Ventura ◽  
Socorro J. Villanueva-Rodríguez ◽  
Lorena Moreno-Vilet
Keyword(s):  
Antioxidant Activity ◽  
Mangifera Indica ◽  
Central Point ◽  
Added Value ◽  
Sonication Time ◽  
Ultrasound Assisted Extraction ◽  
Extraction Technology ◽  
Total Polyphenols ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Manililla is a mango variety whose residues contain bioactive compounds such as polyphenols and flavonoids, with high added value. The use of environmentally friendly extraction technology would be of great relevance; hence, this study aimed to evaluate the effect of solvent relation, sonication time and amplitude on the ultrasound-assisted extraction of total polyphenols in Manililla mango residues (peel, endocarp and kernel) and antioxidant activity. An experimental design 23 with a central point was used to evaluate the curvature behavior of the process variables. Conventional maceration was used as a control. The better conditions were obtained at the central point using 50% ethanol in water, 60% amplitude and 20 min of sonication time. We obtained values of up to 1814 mg GAE/100 g, 469 mg GAE/100 g and 672 mg GAE/100 g of total polyphenols and 1228 mg QE/100 g, 653 mg QE/100 g and 880 mg QE/100 g of total flavonoids for peel, endocarp and kernel, respectively. Mangiferin was quantified in ultrasound-assisted extraction at 150 mg/g in peel and 0.025 mg/g in the kernel, but it was not detectable in maceration. An antioxidant capacity of 87%, 14% and 83% inhibition for peel, endocarp and kernel, respectively, were obtained. Peel and kernel were the residues with higher potential as extraction material, while endocarp was not.

Phytochemical and antioxidant properties of Algerian Medicago Sativa L. Water, Ethenol and Chloroform extract

2019 ◽  
Vol 9 (3) ◽  
pp. 80-86
Author(s):  
Hanane Megdad ◽  
Samuel Chiomokhare ◽  
Ahmed M’Hamedi ◽  
Paul L Chazot
Keyword(s):  
Antioxidant Activity ◽  
Medicago Sativa ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Ethanol Extract ◽  
Natural Antioxidants ◽  
Chloroform Extract ◽  
Total Phenolic ◽  
Medicago Sativa L ◽  
Ethanol Extracts

Plant natural products have a long history of being a rich source of neuroactive drugs.The total phenolic and flavonoid content, and antioxidant activity of ethanol, chloroform and aqueous extracts of AlgerianMedicagoSativaL, leaves were measured to discover new potential sources of Algerian natural antioxidants and neuroactives. All extracts were non-neurotoxic up to 1 mg/ ml for 24 h exposure. The total phenolcontent of M.Sativa extracts ranged between 38 and 69 mg GAE per g extracts. All of the extracts displayed antioxidant capacityassessed by two methods, but at different levels depending on the concentration and the extraction solvent used. The overall antioxidant potency was in the order water > chloroform> ethanol extracts, and the phenolic content exhibited a positive correlation with the antioxidant activity of M. Sativa extracts.Despite a weaker antioxidant activity, the ethanol extract elicited a calcium spike and suppressed the KCl-induced depolarisation response in neurons, indicating effect on ligand-and/or voltage gated calcium channels. In contrast, the chloroform and water extractsdisplayed no apparent direct functional effects. In conclusion, the antioxidant and functional properties related to phenolic content of Algerian Medicago Sativa L. in water and ethanol extracts, respectively.

scholarly journals Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

J ◽  
2021 ◽  
Vol 4 (3) ◽  
pp. 430-443
Author(s):  
Dhrubajyoti Singha ◽  
Md. Fahad Jubayer ◽  
Kumkum Devnath ◽  
Delara Akhter ◽  
Thottiam Vasudevan Ranganathan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sensory Quality ◽  
Aloe Vera ◽  
Quality Characteristics ◽  
Total Flavonoids ◽  
Total Polyphenols ◽  
Nutritional Profile ◽  
Nutrient Value ◽  
Freeze Dried

Aloe Vera leaves have great potential as an economic supplement with an adequate nutritional profile. The current study aimed to fortify plain (loaf) cakes with Aloe Vera leaf gel (AVG) powder. AVG was freeze-dried to produce Aloe Vera powder (ALP), and four plain (loaf) cakes were prepared with different proportions of ALP (0, 4, 6, and 8%). ALP contained significantly (p < 0.05) more protein (22.23 vs. 12.24), ash (19.83 vs. 0.64), and iron (175 vs. 3.05) than refined wheat flour (RWF). Along with total polyphenols and total flavonoids, ALP demonstrated good antioxidant activity. ALP-cakes and RWF-cakes were also evaluated for their nutritional and functional properties. The addition of 6 and 8% ALP to the formulation increased total polyphenols, total flavonoids, and antioxidant activity in plain (loaf) cakes. Hardness and chewiness increased in ALP-cakes but decreased in RWF-cakes, while cohesiveness and springiness decreased in ALP-cakes. In conclusion, the best formulation was a 4% ALP incorporated cake, and ALP can be supplemented in plain cakes at a rate of up to 8% to improve nutrient value. This is the first study to evaluate the quality characteristics of fortified plain (loaf) cakes using ALP.

scholarly journals The influence of selected preservation methods and storage time on the content of antioxidants in blackthorn (Prunus spinosa L.) fruits

2019 ◽  
Vol 74 (1) ◽  
pp. 53-62
Author(s):  
KATARZYNA OLESIŃSKA ◽  
DANUTA SUGIER ◽  
ŁUKASZ SĘCZYK
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Antioxidant Properties ◽  
Iron Ions ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Dried Fruits ◽  
Prunus Spinosa ◽  
Freeze Dried ◽  
And Storage

The aim of the study was to determine the influence of selected methods of preservation and storage time on the content of antioxidants in blackthorn fruit (Prunus spinosa L.). Preserved fruits were stored for 13 and 26 weeks without light at room temperature (freeze-dried and convection dried) and at –20°C (frozen samples). It was shown that both the method of preservation and the storage time had significant influence on the content of polyphenols (anthocyanins, flavonoids, total polyphenols) and antioxidant properties (Fe3+ reduction strength) of blackthorn fruit. As the storage time progressed, the anthocyanins content decreased in all preservation variants. In the case of frozen fruit after 26 weeks of storage, the content of flavonoids (by 12.5%), total polyphenols (by 48%) and the ability to reduce the iron ions were increased (by 55%). In turn, in the dried fruits after this period, the anthocyanins content, the polyphenol content and reduction strength were reduced. The highest values of the parameters evaluated after the assumed storage time has been demonstrated in lyophilizates.

scholarly journals Comparative analysis of the polyphenols profiles and the antioxidant and cytotoxicity properties of various blue honeysuckle varieties

2018 ◽  
Vol 16 (1) ◽  
pp. 637-646 ◽  
Author(s):  
Yuehua Wang ◽  
Xu Xie ◽  
Xulong Ran ◽  
Shurui Chou ◽  
Xinyao Jiao ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Bioactive Components ◽  
Fruit Peel ◽  
Scavenging Capacity ◽  
Polyphenol Profile ◽  
Blue Honeysuckle

AbstractThe polyphenol profile, antioxidant activity (particularly peroxyl radical-scavenging capacity (PSC) and cellular antioxidant activity (CAA)) and cytotoxicity of extracts from seven varieties of blue honeysuckle were compared in this study. Moreover, an analysis of correlations between individual polyphenol profiles and antioxidant activities was also conducted. Seventeen components were found in the investigated blue honeysuckle extracts, with anthocyanins being the prominent bioactive components among polyphenols. Fruit peel contained higher concentrations of individual anthocyanins compared to the fruit pulp. Beilei blue honeysuckle had the highest antioxidant activity. Correlation analysis showed that antioxidant activity values were highly associated with cyanidin-3-glucoside levels. Blue honeysuckle extracts were not cytotoxic over the range of doses tested. Among the varieties analyzed, Beilei possessed the highest antioxidant properties and was found to be the most appropriate source of natural antioxidants.

scholarly journals Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

Biomolecules ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 400 ◽  
Author(s):  
Alvaro Martinez-Gomez ◽  
Isabel Caballero ◽  
Carlos A. Blanco
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Antioxidant Compounds ◽  
Appreciable Effect ◽  
Human Metabolism ◽  
The World ◽  
Maillard Products ◽  
By Products

Beer is one of the most consumed drinks around the world, containing a variety of compounds that offer both appreciated sensorial characteristics and health advantages. Important healthy compounds in beer are those with antioxidant properties that attenuate the content of free radicals produced as by-products in the human metabolism, exerting an appreciable effect against cancers or cardiovascular diseases. This work details a study of antioxidant compounds present in beer, focusing on the two main groups: phenols (including polyphenolic forms) and melanoidins, formed specifically during brewing as Maillard products. The fundaments of the most important methods to evaluate beer antioxidant activity, the main antioxidant compounds present in beer—especially those with healthy properties—and the new trends to increase beer antioxidant activity are also discussed.

scholarly journals The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties

Biomolecules ◽  
2019 ◽  
Vol 9 (11) ◽  
pp. 744 ◽  
Author(s):  
Grobelna ◽  
Kalisz ◽  
Kieliszek
Keyword(s):  
Antioxidant Activity ◽  
Apple Juice ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Fruit Juices ◽  
Sensory Properties ◽  
Blueberry Juice ◽  
Red Color ◽  
Bioactive Ingredients ◽  
Blue Honeysuckle

Apple juice is rich in phenolic compounds that are important as natural antioxidants. In turn, blue honeysuckle berry juice is a valuable source of bioactive ingredients and can be an interesting and beneficial supplement to fruit juices. The aim of this study was to examine the physicochemical and sensory properties of the newly designed mixture of apple juice and blue honeysuckle berry juice. The addition of blue honeysuckle berry juice to apple juice had a significant effect on the content of anthocyanin and vitamin C in the newly designed fruit juices. After production, the content of anthocyanins and polyphenols in the blue honeysuckle berry juice was high (595.39 and 767.88 mg/100 mL, respectively). As the concentration of blue honeysuckle berry juice added to apple juice was increased, the polyphenol content also increased. The juices analyzed after 4 months of storage were lighter and showed a less intense red color than the juices analyzed directly after production. Antioxidant activity (ABTS assay) in the apple juice mixed with 10% blueberry juice was almost 3 times higher than the pure apple juice after 3 months of storage; the addition of 30% blueberry juice significantly increased the antioxidant activity of the apple juice. Thus, the results of this research have expanded the existing knowledge about the health and sensory properties of apple juice mixed with blue honeysuckle berry juice. These findings can be utilized in further research aiming at the development of new products that can meet consumer expectations.

Sign in / Sign up

Export Citation Format

Share Document