scholarly journals Antioxidant Properties of Western Georgia Native Khechechuri Pear

Sci ◽  
2020 ◽  
Vol 2 (2) ◽  
pp. 31
Author(s):  
Tamara Gabour Sad ◽  
Indira Djafaridze ◽  
Aleko Kalandia ◽  
Maia Vanidze ◽  
Katarina Smilkov ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Total Phenolic Content ◽  
Fruit Juice ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Bioactive Components

An endemic pear species spreads in one region of western Georgia, Adjara, called Khechechuri. Pears are dietary source of bioactive components such as polyphenols and triterpenic acid. In addition to its gastronomic value, the aim of the article was to examine and compare phenolic compounds, flavonoids, catechins, phenolic acids, and antioxidant activities in five species of Khechechuri collected from various regions in Adjara region: Adjaristskali, Merisi, Dandalo, Shuakhevi, and Khulo. Five fruit parts, the skin, edible pulp, the whole pear (skin + pulp), juice and the pomace were analyzed and the results were compared. Our study revealed that the amount of total phenolic content found in the skin of West Georgian pear types was as much as 4650 mg/kg. Also, the pear pomace showed significant amount of total phenolic content in all species of Khechechuri. In addition, in all species of Khechechuri pears, flavonoids were found, except in the fruit juice.

Antioxidant Properties of Western Georgia Native Khechechuri Pear

Sci ◽  
2019 ◽  
Vol 1 (2) ◽  
pp. 44
Author(s):  
Tamara Gabour Sad ◽  
Indira Djafaridze ◽  
Aleko Kalandia ◽  
Maia Vanidze ◽  
Katarina Smilkov ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Total Phenolic Content ◽  
Fruit Juice ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Bioactive Components

An endemic pear species spreads in one region of western Georgia, Adjara, called Khechechuri. Pears are dietary source of bioactive components such as polyphenols and triterpenic acid. In addition to its gastronomic value, the aim of the article was to examine and compare phenolic compounds, flavonoids, catechins, phenolic acids, and antioxidant activities in five species of Khechechuri collected from various regions in Adjara region: Adjaristskali, Merisi, Dandalo, Shuakhevi, and Khulo. Five fruit parts, the skin, edible pulp, the whole pear (skin + pulp), juice and the pomace were analyzed and the results were compared. Our study revealed that the amount of total phenolic content found in the skin of West Georgian pear types was as much as 4650 mg/kg. Also, the pear pomace showed significant amount of total phenolic content in all species of Khechechuri. In addition, in all species of Khechechuri pears, flavonoids were found, except in the fruit juice.

scholarly journals Antioxidant Properties of the Native Khechechuri Pear from Western Georgia

Sci ◽  
2021 ◽  
Vol 3 (1) ◽  
pp. 10
Author(s):  
Tamara Gabour Sad ◽  
Indira Djafaridze ◽  
Aleko Kalandia ◽  
Maia Vanidze ◽  
Katarina Smilkov ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Endemic Species ◽  
Total Phenolic Content ◽  
Fruit Juice ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Bioactive Components

Khechechuri is an endemic species of a pear spread over one region of Western Georgia, called Adjara. Pears are a dietary source of bioactive components such as polyphenols and triterpenic acid. In addition to highlighting its gastronomic value, the aim of the article was to examine and compare phenolic compounds, flavonoids, catechins, phenolic acids, and antioxidant activities in Khechechuri collected from various villages in the Adjara region, namely Adjaristskali, Merisi, Dandalo, Shuakhevi, and Khulo. Five parts of the fruit, the skin, edible pulp, whole pear (skin + pulp), juice, and pomace, were analyzed and the results compared. Our study indicated that the highest total phenolic content was found in the skin of West Georgian pear types (4650 mg/kg.) Moreover, the pomace showed significant amounts of total phenolic content in each of the Khechechuri samples analyzed. Flavonoids were found in each part of the Khechechuri pears, with the notable exception of the fruit juice. A positive correlation between the total phenolic content and the geographical altitude of where the fruits were collected was observed.

scholarly journals Bioactive Compounds in Latvian Beer

2013 ◽  
Vol 30 (1) ◽  
pp. 35-42 ◽  
Author(s):  
Ilona Dabina-Bicka ◽  
Daina Karklina ◽  
Zanda Kruma ◽  
Fredijs Dimins
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Colorimetric Method ◽  
Radical Scavenging ◽  
Complex Mixture ◽  
Total Phenolic ◽  
Dpph Radical

Abstract Beer is a complex mixture - over 400 different compounds have been characterized in beer. Significant health and product quality promoting benefits have been attributed to its bioactive secondary metabolites such as phenolics. Polyphenols and phenolic acids present in beer are natural antioxidants. The aim of the research was to characterize the bioactive compounds in Latvian barley beer, such as phenolic acids and flavanols. In an experiment, different lager-type beers produced in Latvia were analysed. The total phenolic content was determined spectrophotometrically according to the Folin-Ciocalteu colorimetric method and expressed as gallic acid equivalents. Individual phenolic compounds were determined using high performance liquid chromatography (HPLC). The antioxidant potential of beer was analyzed by the 2,2-diphenyl-1-picrylhydraziyl (DPPH) radical assays and expressed as micromoles of Trolox equivalents. The research showed that the total phenolic content of dark beer samples (320.8-863.6 mg GE L-1) was mostly higher than that of the light beers (300.9-475.2 mg GE L-1). In total, eleven phenols were determined in the analysed samples. Also the sum of individual phenolics in dark beer samples was higher than in the light beer brands. All beer samples exhibited a strong DPPH radical scavenging activity: from 441.3 to 1064.2 μmol TE L-1 for the light beer samples, and from 726.2 to 1748.7 μmol TE L-1 for the dark beer. The research suggests that composition of beer phenolic compounds was not dependent on the type of beer - light or dark.

scholarly journals Antioxidants properties of Murraya koenigii: a comparative study of three different extraction methods

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 43-49
Author(s):  
M.T. Parithy ◽  
Mohd Zin Z. ◽  
Hasmadi M. ◽  
N.D. Rusli ◽  
K.L. Smedley ◽  
...  
Keyword(s):  
Total Phenolic Content ◽  
High Performance ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Thiobarbituric Acid ◽  
Extraction Methods ◽  
Total Phenolic ◽  
Assisted Extraction ◽  
Pharmaceutical Industries

Nutraceutical and pharmaceutical industries have been increasingly engaged in finding natural alternatives compounds as potential antioxidants. The use of phytochemicals is introduced as a good source of natural antioxidants. Murayya koenigii leaves, commonly used in cooking and traditional medicines have been examined for their remarkable antioxidant potential, yet still, it remains an understudied herb. Therefore, this study aimed to determine the antioxidant properties and flavonoids profile in M. koenigii leaves extracted using; solvent assisted extraction (SAE), microwave assisted extraction (MAE) and ultrasonic assisted extraction (UAE). The antioxidant properties of M. koenigii were analysed qualitatively and quantitatively using high performance liquid chromatography (HPLC). M. koenigii leaves extracted using the UAE method have responded strongly towards a 2, 2-diphenyl -2-picryl-hydrazyl DPPH assay with the highest inhibition (%) of 78.00±1.00. Using the ferric thiocyanate (FTC) and thiobarbituric acid (TBA) method assays, the M. koenigii leaves with the lowest absorbance were assigned as a sample with the highest antioxidant activity. The M. koenigii leaves extracted using UAE had the lowest absorbance with 0.01±0.00. In the TPC assay, the MAE method showed the highest total phenolic content (120.60±14.81 mg GAE/g sample). The TFC assay demonstrated that MAE methods have the highest total phenolic content (93.38±4.33 mg QE/g sample. The M. koenigii leaves extracted by MAE showed the highest gallic acid, catechin, epigallocatechin gallate, rutin and kaempferol concentration (mg/L). M. koenigii leaves subjected to SAE extraction has the highest concentration of p-coumaric acid, myricetin and quercetin (mg/L). This study found that M. koenigii leaves extracted using UAE exhibited better antioxidant activities than that of MAE and SAE. These useful findings have managed to narrow the knowledge gap regarding the effects of different extraction methods on the antioxidant property of M. koenigii.

scholarly journals Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning

Antioxidants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 715
Author(s):  
Cindy Dias ◽  
Alexandre M. A. Fonseca ◽  
Ana L. Amaro ◽  
Ana A. Vilas-Boas ◽  
Ana Oliveira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Oxidative Enzymes ◽  
Total Phenolic ◽  
Physiological Disorder ◽  
Strawberry Tree ◽  
Depletion Effect

Fruit enzymatic browning (EB) inhibition continues to be a challenge in the Food Industry. This physiological disorder results mainly from the oxidation of natural phenolic compounds by polyphenoloxidase (PPO) and peroxidase (POX) leading to the formation of brown pigments. EB can be controlled with the application of antioxidants, reducing/inhibiting the activity of these oxidative enzymes. In this study, strawberry tree (leaves and branches) and apple byproduct were the natural-based extracts (NES) selected, as potential tissue browning inhibitors, within a first screening of fifteen natural-based extracts with antioxidant properties. Phenolic profile, total phenolic content and antioxidant activity of the selected extracts were also performed as well as their depletion effect on the oxidative enzyme’s activity and browning inhibiton in fresh-cut pears. Strawberry tree extracts (leaves and branches) revealed higher total phenolic content (207.97 ± 0.01 mg GAE.gNES−1 and 104.07 ± 16.38 mg GAE.gNES−1, respectively), confirmed by the plethora of phenolic compounds identified by LC-ESI-UHR-QqTOF-HRMS and quantified by HPLC. This phytochemical composition was reflected in the low IC50 against PPO and POX obtained. Despite the lower phenolic content (6.76 ± 0.11 mg GAE.gNES−1) and antioxidant activity (IC50 = 45.59 ± 1.34 mg mL−1), apple byproduct extract showed potential in delaying browning. This study highlights the opportunity of byproducts and agricultural wastes extracts as novel anti-browning agents.

scholarly journals Comparison of Phenolic Compounds and Antioxidant Activities of Raw and Cooked Turkish Artichoke Cultivars

2021 ◽  
Vol 5 ◽  
Author(s):  
Seda Kayahan ◽  
Didem Saloglu
Keyword(s):  
Phenolic Compounds ◽  
Chlorogenic Acid ◽  
Acid Content ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Microwave Cooking ◽  
Gallic Acid Equivalent

The objective of this work was to determine the total phenolic compounds and antioxidants in raw and cooked Sakiz and Bayrampasa variety artichokes in parts such as inner bracts, stems, receptacles, and outer bracts. The artichokes were cooked by boiling, microwaving, and baking methods, and total phenolic compounds and antioxidants of cooked artichokes were evaluated. While TPC (total phenolic content), DPPH (2,2-diphenyl-1-picryl-hydrazine), and CUPRAC values for the leaves of raw Bayrampasa artichoke were found to be 686 mg gallic acid equivalent (GAE)/100 g, 478 mg TE/100 g, and 4,875 mg TE/100 g, respectively, TPC, DPPH, and CUPRAC values for stems of Sakiz artichoke were determined to be 1,579 mg GAE/100 g, 1,259 mg TE/100 g, and 3,575 mg TE/100 g. A significant increase in the content of TPC, DPPH, and CUPRAC values was observed for all cooking applications of both artichokes. DPPH and CUPRAC values increased by 11 and 43 times and 17 and 6.7 times after baking of Sakiz and microwave cooking of Bayrampasa, respectively. Chlorogenic acid, cynarine, and cynaroside content of both artichokes had an increment after all cooking applications. Chlorogenic acid content was improved 29 and 58 times after baking of Sakiz and microwave cooking of Bayrampasa, respectively.

scholarly journals Phenolic content, antioxidant activities and stimulatory roles of citrus fruits on some lactic acid bacteria

2015 ◽  
Vol 67 (4) ◽  
pp. 1313-1321 ◽  
Author(s):  
Reyhan Irkin ◽  
Serap Dogan ◽  
Nurcan Degirmencioglu ◽  
Mehmet Diken ◽  
Metin Guldas
Keyword(s):  
Lactic Acid ◽  
Phenolic Compounds ◽  
Lactic Acid Bacteria ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Lactobacillus Delbrueckii ◽  
Total Phenolic ◽  
Citrus Fruits ◽  
Fruit Samples

In this study, phenolic compounds and antioxidant activities in citrus fruits and their peels were determined, and their stimulatory roles on some lactic acid bacteria were investigated. Phenolic compounds in citrus fruits such as mandarin, lemon, orange and grapefruit were determined either in the juices or in the peel extracts. Total phenolic content was determined in a spectrophotometer at 685 nm using the adapted Folin-Ciocalteu method. Total flavonoid content was measured using LC/MS (liquid chromatography-mass spectrometry). The effects of the fruit juices and peel extracts on the selected lactic acid bacteria (Lactobacillus delbrueckii NRRL B5448, Lb. casei NRRL B1922, Lb. acidophilus NRRL B4495) were investigated. The tested lactic acid bacteria were significantly affected by chlorogenic acid, hesperidin, naringin and caffeic acid compared to the control samples (P?0.05). Antioxidant properties of fruit samples were also measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The phenolics positively affected the metabolism of bacteria, with the stimulatory effects of the assayed samples being influenced by the phenolic profile.

scholarly journals Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Dorota Gumul ◽  
Anna Korus ◽  
Rafał Ziobro
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Sour Cherry ◽  
Total Phenolic ◽  
Gluten Free ◽  
Fruit Pomace ◽  
Cherry Pomace

Gluten-free bread (GFB) usually has a lower nutritional value than its traditional counterparts and is deficient in health-promoting substances. Therefore, GFB is often enriched in gluten-free components containing high levels of bioactive substances. In this work, an attempt has been made to enrich GFB with rice flour-based extruded preparations produced at 80 and 120°C with a share of 10 and 20% sour cherry pomace. The study material consisted of the abovementioned preparations together with breads produced with their 10% share. In order to prove that the extruded preparations could be the source of phenolic compounds, their level was determined. The influence of the applied additions was assessed taking into account nutritional composition (protein, fat, ash, and carbohydrates), level of the phenolic compounds (total phenolic content, flavonoids, anthocyanins, and phenolic acids), antioxidant potential, and physical properties of the breads (texture volume, color). It was shown that the extrudates with a share of fruit pomace cause an enrichment of gluten-free breads in bioactive compounds. The gluten-free breads enriched in extrudates with sour cherry pomace obtained at 120°C contained even 6 times more polyphenols than breads with extrudates obtained at 80°C. At the same time, these breads contained the highest levels of flavonoids and phenolic acids among all the analyzed samples. Bread with the addition of the extrudate produced with 20% fruit pomace at 120°C was the most favorable in terms of bioactive compounds (total phenolic content, flavonoids, anthocyanins, and phenolic acids) and antioxidative activity. The abovementioned bread showed the highest amount of total, soluble and insoluble fiber, and a significant amount of ash and sugars and revealed the lowest hardness during 3 days of storage, in comparison with the other samples.

scholarly journals Preservation of the Polyphenolic Content and Antioxidant Properties of Rubus Glaucus Benth

2019 ◽  
Vol 7 (3) ◽  
pp. 886-893
Author(s):  
Johana Velásquez Castro ◽  
Juan Pablo Arrubla Vélez ◽  
Gloria Edith Guerrero Álvarez ◽  
Nathalia Cardona Hurtado
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Low Cost ◽  
Antioxidant Properties ◽  
Aloe Vera ◽  
Total Phenolic ◽  
Balanced Diet ◽  
The Andes ◽  
Nutraceutical Properties

The Andes berry (Rubus glaucus Benth) has an ongoing production in Colombia and is considered a competitive market product with the potential for exportation and broad applications in agroindustry because of its high content of antioxidants, nutrients, and proteins, which are keys to a balanced diet. In this study, the effect of an Aloe vera gel coating on the preservation of the nutraceutical properties of the Andes berry was evaluated by measuring the antioxidant capacity and the total phenolic content of the fruit using the DPPH (2, 2-diphenyl-1-picrylhydrazyl) and Folin-Ciocalteu methods, respectively. The antioxidant activities in fruits without and with coating were 95.14 ± 3.28 mmol AAE 100 g-1 sample and 135.94 ± 1.09 mmol AAE 100 g-1 sample, respectively, after ten day of storage. The total phenolic content of the fruits with and without coating did not present significant differences, i.e., the phenol concentrations remained constant over time. Implementation of the gel coating is recommended as a low-cost and highly available option for the preservation of the Andes berry and its nutraceutical properties.

scholarly journals Comparative Evaluation of Antioxidant Properties and Isoflavones of Tempeh Fermented in Two Different Wrapping Materials

2018 ◽  
Vol 6 (2) ◽  
pp. 307-317 ◽  
Author(s):  
Normah Hashim ◽  
Chia Woon Tai Woon Tai ◽  
Hui Xin Wen Xin Wen ◽  
Amin Ismail ◽  
Kin Weng Kong
Keyword(s):  
Total Phenolic Content ◽  
High Performance ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Health Benefit ◽  
Total Phenolic ◽  
Soybean Food ◽  
Banana Leaf

Tempeh is an Indonesian traditional fermented soybean food that is well known for its nutritional value and health benefit. This study aimed to evaluate the effects of two commonly used packaging materials in tempeh production, namely banana leaf and polyethylene bag, on the antioxidant properties. Isoflavones, include daidzein and genistein, of tempeh fermented in banana leaf (TBL) and polyethylene bag (TP) were analysed with high-performance liquid chromatography. Total phenolic content and antioxidant activities were evaluated using Folin-Ciocalteu reagent, DPPH radical scavenging and β-carotene-linoleate bleaching assays, respectively. The changes of antioxidant properties of tempeh after different fermentation periods in both wrapping materials were observed, on day 0 (unfermented), day 1, day 2 and day 4. Total phenolic content, daidzein, genistein and the antioxidant activities were significantly (p < 0.05) increased in both TBL and TP as the fermentation progressed. A higher total phenolic content was found in TBL on day 1 and day 2 but TP exhibited the highest total phenolic content on day 4. Daidzein was the highest in TBL on day 2 but it was reduced on day 4 while genistein was the highest in TP on day 4. Antioxidant activities were positively (r = 0.272–0.969, p < 0.05) correlated to total phenolic content, daidzein and genistein. Although tempeh wrapped in banana leaf is a traditional way for tempeh packaging, it provided better antioxidant properties on day 1 and day 2, which is within the best period of tempeh consumption. Hence, the current findings provided useful information to manufacturer and consumer in selecting the suitable wrapping material for tempeh with optimal phytonutrients.

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