scholarly journals Effect of Grape Seed Flour on the Antioxidant Profile, Textural and Sensory Properties of Waffles

Processes ◽  
2021 ◽  
Vol 9 (1) ◽  
pp. 131
Author(s):  
Bojan Antonic ◽  
Dani Dordevic ◽  
Simona Jancikova ◽  
Denisa Holeckova ◽  
Bohuslava Tremlova ◽  
...  
Keyword(s):  
Grape Seed ◽  
Sensory Properties ◽  
Grape Pomace ◽  
Ferric Ion ◽  
Antioxidant Power ◽  
Seed Flour ◽  
Antioxidant Profile ◽  
Polyphenolic Content ◽  
Total Polyphenolic Content ◽  
Gallic Acid Equivalent

The study aimed to enrich waffle products with grape seed flour, but without affecting their sensory properties. The grape seed flour was obtained from grape pomace, and as an ingredient rich in bioactive compounds such as fiber, polyphenols and minerals, it was used to fortify waffles in concentrations of 1, 3, 5 and 10%. The results for the total polyphenolic content, ferric ion reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) inhibition, showed the highest effect with 10% grape seed flour fortification, including 1.25 mg of gallic acid equivalent/g, 5.62 µmol Trolox/g and 26.65% DPPH inhibition, respectively. Texture analysis revealed an increase in hardness of the waffles along with the increase of grape seed flour percentage, while there was no evident change in moisture in any of the tested samples. Sensory evaluation showed no significant differences regarding overall impression or the estimated price value for all samples, even though evident changes were noted by the panelists in their color, consistency and sweetness. It may be concluded that fortification was successfully carried out, and that there is a great potential for utilizing grape seed flour as a by-product in the enrichment of products such as waffles.

Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace

2011 ◽  
Vol 234 (1) ◽  
pp. 147-155 ◽  
Author(s):  
Susana Chamorro ◽  
Isabel Goñi ◽  
Agustín Viveros ◽  
Deysy Hervert-Hernández ◽  
Agustín Brenes
Keyword(s):  
Antioxidant Activity ◽  
Grape Seed Extract ◽  
Grape Seed ◽  
Seed Extract ◽  
Grape Pomace ◽  
Thermal Treatments ◽  
Polyphenolic Content

Influence of Heating on the Polyphenolic Content and Antioxidant Activity of Grape Seed Flour

2011 ◽  
Vol 76 (6) ◽  
pp. C884-C890 ◽  
Author(s):  
Carolyn Felicity Ross ◽  
Clifford Hoye Jr ◽  
Virginia Christina Fernandez-Plotka
Keyword(s):  
Antioxidant Activity ◽  
Grape Seed ◽  
Seed Flour ◽  
Polyphenolic Content

scholarly journals Preparation of grape pomace powders and analysis of their nutritive compositions

2021 ◽  
pp. 22-31
Author(s):  
Wenjuan Lou ◽  
Bo Li ◽  
Nataliya Grevtseva
Keyword(s):  
Eastern China ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Grape Pomace ◽  
Composition Analysis ◽  
Grape Seeds ◽  
Total Dietary Fiber ◽  
Polyphenolic Content ◽  
Total Polyphenolic Content ◽  
Reducing Power Assay

Grape pomace (GP) is produced in large amounts worldwide, leading to waste of resources and environmental pollution. Using grapes grown in eastern China, the main nutrients and polyphenols in grape seeds (GS), skin (GSK), and GP powders were determined by conventional chemical composition analysis and HPLC-MS/MS. The antioxidative activity of a GP polyphenol extract was identified using DPPH and hydroxyl radical scavenging assays and reducing power assay. GSK and GP contained less total dietary fiber than GS. The total polyphenolic content of GS was significantly higher than that of GSK and GP. The hydrogen- and electron-donating activities of the GP polyphenol extract were superior to those of vitamin C.

scholarly journals Antioxidant capacity and total polyphenolic content in quince (Cydonia oblonga Mill.) fruit

2013 ◽  
Vol 19 (3-4) ◽  
Author(s):  
N. Papp ◽  
T. Szabó ◽  
Z. Szabó ◽  
J. Nyéki ◽  
A. Hegedűs
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Cydonia Oblonga ◽  
Antioxidant Power ◽  
Commercial Cultivars ◽  
Polyphenolic Content ◽  
Ferric Reducing Antioxidant Power ◽  
Total Polyphenolic Content

Fruits of twelve quince (Cydonia oblonga Mill.) commercial cultivars and selections were compared in the ferric reducing antioxidant power (FRAP) and total phenolic content (TPC) of intact and peeled fruits. The antioxidant capacity and total phenolic content ranged between 5.99 and 63.10 mmol AA/100 g FW, and 3.92 and 12.83 g GA/100 g FW, respectively. These ranges cover an almost 8-times variation among the tested genotypes in case of antioxidant capacity and also declares two-times variation for total polyphenolic content. Cultivars ‘Aromate’ and ‘Bereczki’ possessed the lowest antioxidant capacity and ‘Román portugál’ and ‘Bereczki’ had the lowest polyphenolic contents. In contrast, cultivars ‘Champion’ and ‘Konstantinápolyi’ possessed the highest antioxidant capacity and ‘Mezôtúri’ and ‘De Husi’ had the highest polyphenolic contents. The Pearson’s coeffi cient was relatively moderate but signifi cant (r=0.51) indicating a weak interdependence between FRAP and TPC values of quince fruits. Our results led us to the conclusion that quince might be considered as a valuable source of antioxidants and polyphenolics.

scholarly journals THE TOTAL POLYPHENOLIC CONTENT AND ANTIOXIDANT PROPERTIES OF VARIOUS HONEY AND SUGARS

2018 ◽  
Vol 11 (5) ◽  
pp. 467
Author(s):  
Chaiyavat Chaiyasut ◽  
Periyanaina Kesika ◽  
Sartjin Peerajan ◽  
Bhagavathi Sundaram Sivamaruthi
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Polyphenol Content ◽  
Polyphenolic Content ◽  
Total Polyphenolic Content ◽  
Gallic Acid Equivalent

Objective: Honey and sugars are rich in polyphenols and known for several health benefits. The quality of the honey varied on the floral source and geographical region. The sugar quality depends on the processing and source. The study aimed to evaluate the total polyphenolic content and antioxidant properties of selected Thai honey and sugar samples.Methods: Total polyphenol content and antioxidant properties were determined by the colorimetric method, and 2, 2′-azino-bis-3-ethylbenzthiazoline- 6-sulfonic acid, ferric reducing antioxidant potential (FRAP), and ferrous ion-chelating assays, respectively.Results: The honey from Eupatorium odoratum Linn (HEO) (0.75 mg gallic acid equivalent/ml of sample), and meal cane sugar (MCS) (4.13 mg gallic acid equivalent/g of sample) exhibited higher polyphenol content among the honey, and sugar samples, respectively. The refined sugar (RS) showed least phenolic content (0.02 mg gallic acid equivalent/g of sample) when compared to all tested sugars and honey samples. HEO exhibited high Trolox equivalent antioxidant capacity (TEAC; 235.93 mg TEAC per ml sample) among the honey samples. Among the sugars, MCS showed high TEAC (3891.22 mg TEAC per g sample). The honey from Nephelium lappaceum Linn and HEO has superior FRAP value and chelating power, respectively. The RS was least in total antioxidant capacity, FRAP, and chelating power.Conclusion: The HEO, and MCS and palm sugars are harbored with phenolic content and antioxidants. The refining process drastically diminished the quality of the sugar. The information may help to choose best carbon source for the preparation of fermented beverages with improved functional properties.

scholarly journals Biscuits Polyphenol Content Fortification through Herbs and Grape Seed Flour Addition

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1455
Author(s):  
Ondřej Král ◽  
Zdeňka Javůrková ◽  
Dani Dordevic ◽  
Matej Pospiech ◽  
Simona Jančíková ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Control Sample ◽  
Total Content ◽  
Grape Seed ◽  
Polyphenol Content ◽  
Antioxidant Power ◽  
Seed Flour ◽  
Colour Measurements ◽  
Dpph Method ◽  
Colour Changes

The study aimed to verify whether the addition of selected herbs and spices will affect the content of polyphenols in biscuits and their antioxidant capacity, as well as what impact it will have on their sensory properties and attractiveness to consumers. Ground cloves, cinnamon, mint, and grape flour were added to the biscuits in concentrations of 1.0, 3.0, 5.0, and 10.0%. The total content of polyphenols in spices and biscuit samples was determined using the Folin–Ciocalteau solution and, subsequently, the antioxidant capacity was measured by FRAP (ferric ion reducing antioxidant power) and DPPH (2,2-diphenyl-1-picrylhydrazyl inhibition). Polyphenols were transferred through spices and herbs into the biscuits in all samples and thus their antioxidant capacity was increased. The antioxidant capacity of the control sample measured by the DPPH method was 15.41%, and by the FRAP method 1.02 μmol Trolox/g. There was an increase in antioxidant capacity in all samples with the addition of spices and herbs. The highest increase was recorded in the sample with cloves, namely with the addition of 10% of cloves there was an increase measured by the DPPH method to 92.6% and by the FRAP method to 208.42 μmol Trolox/g. This also corresponds to the measured TPC (Total Polyphenol Content) in the pure clove, which was 219.09 mg GAE/g, and in the samples where the content gradually grew up to 4.51 mg GAE/g in the sample with the addition of 10%, while the polyphenol content of the control sample was 0.2 mg GAE/g. For other parameters, changes were also observed, depending on the addition of spices/herbs. There was a reduction in both texture parameters, hardness and fracturability, depending on the addition of spices/herbs, which was confirmed by both instrumental measurements and sensory analysis. Colour measurements clearly separated the control from the fortified samples, thus confirming the colour changes. The addition of grape flour shows the smallest difference from the control when the overall impression does not change with the addition. In terms of the combination of increased antioxidant capacity and overall consumer acceptability, the addition of cloves at a concentration of 3.0% appears to be the best option.

scholarly journals An Assessment of Total Polyphenolic Content and Antioxidant Potential of Mauby Bark Extracts (Colubrina arborescens) Brewed for Different Lengths of Time

2019 ◽  
Vol 8 (3) ◽  
pp. 26
Author(s):  
Jeremy Embola ◽  
Cheryl Rock ◽  
Long Wang ◽  
Wendy Reiboldt ◽  
Saba Ahmed ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Antioxidant Power ◽  
Polyphenolic Content ◽  
Ferric Reducing Antioxidant Power ◽  
Dpph Scavenging Activity ◽  
Total Polyphenolic Content ◽  
The Caribbean ◽  
Dpph Scavenging

Mauby bark (Colubrina arborescens) is commonly used to make a beverage,“Mauby”, in the Caribbean and is believed to possess antiglycemic, antilipidemic, and anticarcinogenic properties. However, limited studies have been conducted to substantiate the compounds present that may confer these benefits. Therefore, the objectives of this research were to quantify the total polyphenolic content and evaluate the antioxidant capacity of Mauby bark extracts brewed in water at 30, 45, and 60 minutes. In the extracts, the Total Flavonoid Content (TFC) ranged from 1.93 - 3.17 mg CE/mL and the Total Phenolic Content (TPC) ranged from 2.10 mg ± 0.11 GAE/mL (45 minutes) - 2.36 mg ± 0.067 GAE/mL (30 minutes). Moreover, their antioxidant activity was assessed using the 2,2 Diphenyl 1-Picrylhydrazyl (DPPH) and  Ferric Reducing Antioxidant Power (FRAP) assays. The DPPH scavenging activity observed from Mauby extracts ranged from 75% ± 4.02 (30 minutes) to 83% ± 0.66 (60 minutes) and the FRAP values ranged from 6.29± 0.84 (30 minutes) to 6.90 ± 1.54 mM FeSO4 equivalents/ 0.2 mL Mauby extract (45 minutes). Although, polyphenolic content at 30 minutes was greater than 60 minutes of brewing for TFC (p < 0.001) and TPC (p = 0.002), the scavenging activity was greater at 60 minutes than 30 minutes (p = 0.014) while antioxidant power was not affected by brewing time (p = 0.736). In summary, brewing the bark at 60 minutes was observed to provide the highest antioxidant activity.

Functional Tannins in Grape Pomace Flours of Feteasca Neagra and Italian Riesling

2018 ◽  
Vol 69 (9) ◽  
pp. 2372-2376
Author(s):  
Maria Laura Muncaciu ◽  
Fernando Zamora Marin ◽  
Nastasia Pop ◽  
Anca Cristina Babes ◽  
Claudiu Ioan Bunea ◽  
...  
Keyword(s):  
Pharmaceutical Industry ◽  
Dry Weight ◽  
Grape Pomace ◽  
Seed Flour ◽  
Seed Flours

The aim of this study was to analyze the content of functional tannins in grape pomace skin, seed, and mixed flour, from Feteasca Neagra and Italian Riesling varieties. Results showed that all compounds were present in the highest concentration in grape pomace seed flours and the lowest in skin flours. The concentration of total tannins and total flavan-3-ol monomers in all flour samples ranged from 37.34 to 72.28 mg epicatechin/g dry weight and 0.57 to 3.13 mg/g dry weight, respectively. Among monomers, (+)-catechin was found in the highest concentration, except in Italian Riesling seed flours, where (-)-epicatechin was predominant. The mDP of proanthocyanidins in seed flour (7.15 to 8.07) is lower than that of skin flours (10.83 to 18.43) while the opposite was observed for %G. As a result, all Feteasca Neagra and Italian Riesling grape pomace flours, especially seed flour, could be used as sources of functional tannins in alimentary or pharmaceutical industry.

scholarly journals Electrochemical Methods and (Bio) Sensors for Rosmarinic Acid Investigation

Chemosensors ◽  
2020 ◽  
Vol 8 (3) ◽  
pp. 74
Author(s):  
Iulia Gabriela David ◽  
Dana Elena Popa ◽  
Mihaela Buleandră ◽  
Mihaela Carmen Cheregi
Keyword(s):  
Antioxidant Activity ◽  
Dynamic Systems ◽  
Phenolic Acid ◽  
Rosmarinic Acid ◽  
Electrochemical Methods ◽  
Redox Active ◽  
Polyphenolic Content ◽  
Total Polyphenolic Content ◽  
Electroactive Species ◽  
Electrochemical Methods Of Analysis

Rosmarinic acid (RA) is an important bioactive phenolic acid with significant biochemical activities, including the antioxidant one. It is widely found in plants of the families Lamiaceae and Boraginaceae and has many uses in the food, pharmaceutical and cosmetics industries. RA is an electroactive species owing to the presence of the two catechol groups in its structure. Due to their inherent characteristics, such as sensitivity, selectivity, ease of operation and not too high costs, electrochemical methods of analysis are interesting tools for the assessment of redox-active compounds. Moreover, there is a good correlation between the redox potential of the analyte and its capability to donate electrons and, consequently, its antioxidant activity. Therefore, this paper presents a detailed overview of the electrochemical (bio)sensors and methods, in both stationary and dynamic systems, applied for RA investigation under different aspects. These comprise its antioxidant activity, its interaction with biological important molecules and the quantification of RA or total polyphenolic content in different samples.

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