scholarly journals Nutritional Value of Italian Pistachios from Bronte ( <i>Pistacia vera</i>, L.), Their Nutrients, Bioactive Compounds and Antioxidant Activity

2015 ◽  
Vol 06 (14) ◽  
pp. 1267-1276 ◽  
Author(s):  
Laura D’Evoli ◽  
Massimo Lucarini ◽  
Paolo Gabrielli ◽  
Altero Aguzzi ◽  
Ginevra Lombardi-Boccia
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Nutritional Value ◽  
Pistacia Vera

scholarly journals Organic Bee Pollen: Botanical Origin, Nutritional Value, Bioactive Compounds, Antioxidant Activity and Microbiological Quality

Molecules ◽  
2012 ◽  
Vol 17 (7) ◽  
pp. 8359-8377 ◽  
Author(s):  
Xesús Feás ◽  
M. Pilar Vázquez-Tato ◽  
Leticia Estevinho ◽  
Julio A. Seijas ◽  
Antonio Iglesias
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Nutritional Value ◽  
Microbiological Quality ◽  
Botanical Origin ◽  
Bee Pollen

scholarly journals Improvement nutritional value and bioactivity of ricegrass as affected of priming induced by fish protein hydrolysate

2016 ◽  
Vol 6 (4) ◽  
pp. 219 ◽  
Author(s):  
Sunisa Siripongvutikorn ◽  
Rungtip Rattanapon ◽  
Worapong Usawakesmanee ◽  
Chakree Thongraung
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Nutritional Value ◽  
Phenolic Content ◽  
Protein Hydrolysate ◽  
Total Phenolic ◽  
Fish Protein ◽  
Seed Vigour ◽  
Fish Protein Hydrolysate

Background:  Wheatgrass (Triticum aestivum L.) is worldwide consumed and has been used for health benefit or functional or nutraceutical food while ricegrass (Oryza sativa L.) is still not well documented, which is also in the grass family (Poaceae) as wheatgrass and it is also produced with aged around 8-10 d which similar to wheatgrass production. Moreover, priming is a process for enhancing seed vigour properties and improving bioactive compounds. Utilization of fish protein hydrolysate (FPH) for liquid fertilizer is more interesting in order to increasing of nutritional value and bioactive compounds as well as antioxidant activity of many plants.Objective: To investigate the nutritional value and bioactivity of ricegrass as affected of priming process with fish protein hydrolysate.Methods: The Chainat 1 rice seeds were soaked with FPH at 0, 5, 10, 15 and 20 ppm at a ratio of rice seed to FPH as 1:5 and grown for 7 d, thereafter, the ricegrass were determined seed vigour properties, nutritional value and bioactive compounds such as chlorophyll, carotenoids, total phenolic and phytic acid. The ricegrass was extracted with water at a ratio 1:2 (ricegrass : water), then homogenized and centrifuged at 10000xg for 20 min. The thereafter, the supernatant was brought to freeze dry. The freeze-dried powder was dissolved in distilled water and brought to measure total phenolic content by Folin-Ciocalteu method. Antioxidant activities were determined by 3 assays as ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picryl hydrazyl radical (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid radical (ABTS) methodsResults: The results showed that FPH at 10 ppm significantly improved (p<0.05) seed vigour properties including germination percentage, germination rate, height and fresh weight and nutritional values such as ash, protein, fat and carbohydrate. In addition, bioactive compounds including chlorophyll a and b, total chlorophyll and carotenoid content in ricegrass primed with 10 ppm FPH were higher than control. Phytic acid content in ricegrass primed with FPH at 5 and 10 ppm but not 15 and 20 ppm was lower than control. The ricegrass primed with FPH at 10 ppm yielded highest total phenolic content. Though, ABTS activity was not highest in rice primed with FPH at 10 ppm, DPPH and FRAP assays were highest.Conclusion: The ricegrass primed with FPH was significant improved seed vigour properties, nutritional value, bioactive compounds and antioxidant activity. The appropriate of FPH priming for ricegrass was 10 ppm because it could improve seed vigour, nutritional value and bioactive compounds including chlorophyll, carotenoid, total phenolic content and antioxidant activity determined as FRAP, DPPH and ABTS and reduce the anti-nutrient compounds as phytic acid.Keywords: Ricegrass, Fish protein hydrolysate, Nutritional value, Bioactive compound, Antioxidant

scholarly journals Enhancing Nutritional Value in Gelatin-Based Confectionery Products Through the Incorporation of Cryoconcentrated Blueberry Juice

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 740-740
Author(s):  
Nidia Casas Forero ◽  
Guillermo Petzold
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Nutritional Value ◽  
Fruit Juice ◽  
High Hardness ◽  
Consumer Preference ◽  
Bioactive Compound ◽  
Total Anthocyanin ◽  
Blueberry Juice ◽  
Confectionery Products

Abstract Objectives The objective was to analyze the effect of the cryoconcentrated blueberry juice (CBJ) as sugar and artificial colors substitute as well as a source of bioactive compounds in the development of gelatin-based confectionery products, in order to improve the nutritional value of these products. Methods Blueberry juice was concentrated by centrifugal block freeze concentration until the juice reached 45°Brix. Two groups of gelatin-based confectionery products were prepared: gelatin and aerated gelatin. This study assesses the addition of CBJ (ranging between 10 and 30%) with different percentages of gelatin (2–10%) by analyzing its effect on mechanical and optical properties, bioactive compounds content (total polyphenol, flavonoid, and anthocyanin) and antioxidant activity (DPPH, FRAP, and ORAC). Results Color is an important attribute of food that influences consumer preference. All samples show slightly reddish color due mainly to the contribution of the color of anthocyanins, responsible for the blueberry pigmentation (optical parameter: L* 3.2, a* 21, and b* 5.5). The texture results of the interactions between the food matrix components. Regarding texture, the incorporation of the CBJ led gelatin and aerated gelatin samples with high hardness and gumminess, without significant changes in springiness. The incorporation of fruit juice rich in bioactive compounds can improve the nutritional value of the confectionery products. CBJ had the following phenolic content: total polyphenols of 2400 mg GAE/L, total anthocyanin of 280 mg C3G/L, and total flavonoids of 750 mg CEQ/L. As expected, the bioactive compound content and antioxidant activity increased significantly (P &lt; 0.05) with the increase of CBJ incorporated within confectionery products. Conclusions Our findings suggest that the enrichment of gelatin-based food matrices with CBJ proved to be useful in the production of confectionery products with higher nutritional characteristics without added artificial sweeteners and colors. Therefore, we propose the potential use of cryoconcentrated fruit juice as a functional ingredient to the development of food with improving nutritional value. Funding Sources University of Bío-Bío (Chile).

scholarly journals The Enhancing Effect of Plants Growth Biostimulants in Garlic Cultivation on the Chemical Composition and Level of Bioactive Compounds in the Garlic Leaves, Stems and Bulbs

2018 ◽  
Vol 47 (1) ◽  
pp. 81-91 ◽  
Author(s):  
Elżbieta JĘDRSZCZYK ◽  
Aneta KOPEĆ ◽  
Piotr BUCKI ◽  
Anna M. AMBROSZCZYK ◽  
Barbara SKOWERA
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Bioactive Compounds ◽  
Growth And Development ◽  
Nutritional Value ◽  
Plant Growth And Development ◽  
Growing Seasons ◽  
Mineral Components ◽  
Total Carbohydrates ◽  
Metal Sulphates

The aim of the study was to evaluate the effect of biostimulants enhancing plant growth and development, i.e. organic stimulator based on metal sulphates, Bacillus subtilis, humic acids, on the chemical composition and level of bioactive compounds in garlic leaves, stems, and bulbs. The study was conducted in three growing seasons on the ‘Ornak’ winter garlic cultivar. The propagating material was treated in solutions of the biostimulants and after emergence the plants were sprayed with the products three times. The most valuable edible organ proved to be the leaves, which contained the most protein, fat, and mineral components expressed as ash, were the richest source of fibre, vitamin C, and polyphenols, and also had the highest antioxidant activity among the organs tested. The nutritional value of the stems was comparable to that of the bulbs, and the level of polyphenols and antioxidant activity were even higher. The use of the growth and development biostimulants influenced the chemical composition of the garlic, but the effect was modified by the course of weather in different years of the research and also depended on edible organ. On average for years and organs all biostimulants increased the level of protein, minerals expressed as ash and enhanced antioxidant activity, whereas decreased the level of total carbohydrates.

scholarly journals STUDY ON CHANGES IN CHEMICAL COMPOSITIONS AND BIOACTIVE COMPOUNDS IN POUTERIA CAMPECCHIANA FRUIT DURING STORAGE

2019 ◽  
Vol 57 (3B) ◽  
pp. 17
Author(s):  
Tran Xuan Hien ◽  
Huynh Lien Huong ◽  
Nguyen Trung Thanh
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Food Processing ◽  
Nutritional Value ◽  
Room Temperature ◽  
Storage Time ◽  
Mekong Delta ◽  
Chemical Compositions ◽  
Tannin Content

ABSTRACT - QMFS 2019               Pouteria campecchiana, a fruit cultivated in many provinces of the Mekong Delta, is typically eaten fresh and has many benefits to human health. Therefore, quality control during storage of this fruit is very important for fresh consumption and food processing. This study was conducted to investigate the effects of postharvest maturity on the quality of the fruit stored at room temperature, mainly on its chemical composition and bioactive compounds content. The results showed that storage time greatly affected amounts of carotenoids, tannin, phenolic and flavonoids: Highest content of carotenoids, polyphenols, flavonoids were obtained at day 10th of storage while tannin content gradually declined. The greatest antioxidant activity of fruit extracts was also obtained after 10 days storage. It was recommended that highest nutritional value of Pouteria campecchiana can be achieved from 8 to 10 days after harvest.

Temulawak (Curcuma  xanthorrhizaRoxb.) belongs to the family Zingiberaceae, has been empirically used as herbal medicines. The research was aimed to evaluate three promising lines of Temulawak based on their high bioactive contents (xanthorrhizol and curcuminoid) and its in vitro bioactivity (antioxidant and toxicity), and to obtain information on agrobiophysic environmental condition which produced high bioactive compounds. The xanthorrhizol and curcuminoid contents were measured by HPLC. In vitro antioxidant and toxicity were determined by DPPH (1,1-diphenyl-2-picryl-hydrazyl) method and BSLT (Brine Shrimp Lethality Test). The result showed that promising line A produced the highest yield of bioactive and bioactivity, i.e. 0.157 and 0.056 g plant-1of xanthorrizol and curcuminoid respectively. The IC50 of antioxidant activity was 65.09 mg L-1and LC50of toxicity was 69.05 mg L-1. In this study, Cipenjo had the best temulawak performance than two other locations. According to the agrobiophysic parameters, Cipenjo environmental condition was suitable for temulawak cultivation with temperature 28-34 ºC, rainfall ± 223.97 mm year-1 and sandy clay soil. Keywords: antioxidant, curcuminoid, promising lines, temulawak, xanthorrhizol

1970 ◽  
Vol 40 (2) ◽  
Author(s):  
Waras Nurcholis ◽  
Edy Djauhari Purwakusumah ◽  
Mono Rahardjo ◽  
Latifah K. Darusman
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Brine Shrimp ◽  
Clay Soil ◽  
Herbal Medicines ◽  
Environmental Condition ◽  
In Vitro Bioactivity ◽  
The Family ◽  
Promising Line

Temulawak (Curcuma  xanthorrhizaRoxb.) belongs to the family Zingiberaceae, has been empirically used as herbal medicines. The research was aimed to evaluate three promising lines of Temulawak based on their high bioactive contents (xanthorrhizol and curcuminoid) and its in vitro bioactivity (antioxidant and toxicity), and to obtain information on agrobiophysic environmental condition which produced high bioactive compounds. The xanthorrhizol and curcuminoid contents were measured by HPLC. In vitro antioxidant and toxicity were determined by DPPH (1,1-diphenyl-2-picryl-hydrazyl) method and BSLT (Brine Shrimp Lethality Test). The result showed that promising line A produced the highest yield of bioactive and bioactivity, i.e. 0.157 and 0.056 g plant-1of xanthorrizol and curcuminoid respectively. The IC50 of antioxidant activity was 65.09 mg L-1and LC50of toxicity was 69.05 mg L-1. In this study, Cipenjo had the best temulawak performance than two other locations. According to the agrobiophysic parameters, Cipenjo environmental condition was suitable for temulawak cultivation with temperature 28-34 ºC, rainfall ± 223.97 mm year-1 and sandy clay soil. Keywords: antioxidant, curcuminoid, promising lines, temulawak, xanthorrhizol

Immobilization of Oat Bran Polyphenols in Complex Coacervates of Whey Protein and Malthodextrin

2020 ◽  
Vol 50 (3) ◽  
pp. 460-469
Author(s):  
Damir Zyaitdinov ◽  
Alexandr Ewteew ◽  
Anna Bannikova
Keyword(s):  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Whey Protein ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Wall Material ◽  
Total Phenolic ◽  
Oat Bran ◽  
Kinetics Of

Introduction. Bioactive compounds are a very popular topic of modern food science, especially when it concerns obtaining polyphenols from cereals. The antiradical, antioxidant, and anti-inflammatory properties of these ingredients allow them to inhibit and prevent coronary, artery, and cardiovascular diseases, as well as several types of cancer. Encapsulation is an effective technology that protects bioactive ingredients during processing and storage. In addition, it also prevents any possible interaction with other food constituents. The research objective was to obtain effective tools of controlled delivery of bioactive compounds. The study featured whey protein as a wall material in combination with maltodextrin to encapsulate the bioactives from oat bran. Study objects and methods. The processed material was oat bran. The technology of its biotransformation was based on ultrasound processing and enzymatic hydrolysis. The antioxidant properties were determined using a coulometer of Expert – 006-antioxidants type (Econix-Expert LLC, Moscow, Russia). Separation and quantitative determination of extract were followed using a Stayer HPLC device (Akvilon, Russia) and a system column Phenomenex Luna 5u C18(2) (250×4.6 mm). The total phenolic content was measured by a modified Folin-Ciocalteu method. To prepare microcapsules, whey protein concentrate (WPC) and maltodextrin (MD) solutions were mixed at ratios 6:4, 4:6, and 5:5. After that, the mixes were treated by ultrasonication and 10% w/w of guar gum solution as double wall material. The encapsulation efficiency (EE) was determined as a ratio of encapsulated phenolic content to total phenolic content. A digestion protocol that simulates conditions of the human gastric and intestinal tract was adapted to investigate the release kinetics of the extracts. Results and discussion. Ferulic acid is the main antioxidant in cereals. Its amount during extraction was consistent with published data: 9.2 mg/mL after ultrasound exposure, 9.0 mg/mL after enzymatic extraction, and 8.6 mg/mL after chemical treatment. The antioxidant activity of the obtained polyphenols was quite high and reached 921 cu/mL. It depended on the concentration of the preparation in the solution and the extraction method. The polyphenols obtained by ultrasonic exposure and enzyme preparations proved to have a more pronounced antioxidant activity. The highest EE (95.28%) was recorded at WPC:MD ratio of 60:40. In vitro enzymatic hydrolysis protocol simulating digestion in the gastrointestinal tract was used to study the effect of capsule structural characteristics on the kinetics of polyphenol release. The percentage of o polyphenols released from capsules ranged from 70% to 83% after two hours of digestion, which confirmed the effectiveness of microencapsulation technology. Conclusion. The research confirmed the possibility of using polyphenols obtained by the biotechnological method from oat bran as functional ingredients. Eventually, they may be used in new functional products with bifidogenic properties. Whey protein can be used to encapsulate polyphenols as the wall material of microcapsules.

Comparison of Bioactive Compounds of Matricaria recutita Extracted by Ultrasound and Maceration and their Effects on Preventing Sunflower Oil During Frying

2019 ◽  
Vol 15 (2) ◽  
pp. 156-164 ◽  
Author(s):  
Reza Farahmandfar ◽  
Maryam Asnaashari ◽  
Yegane Asadi ◽  
Batool Beyranvand
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
Bioactive Compounds ◽  
Sunflower Oil ◽  
Radical Scavenging ◽  
Stability Index ◽  
Acid Value ◽  
Extraction Methods ◽  
Oil Stability Index ◽  
Matricaria Recutita

Background: It is important to study about the use of natural antioxidants as alternatives to synthetic ones due to the possibility of carcinogenic effects of synthetic antioxidants. This study is comparing the effect of the ultrasound-assisted and maceration extraction methods on antioxidant activity of Matricaria recutita. Methods: Bioactive compounds including phenolic, tocopherol, flavonoid and tannins and antioxidant activity of the extracts were evaluated. Moreover, extracts obtained from ultrasound and maceration methods were added to sunflower oil without any antioxidants at level of 200, 500 and 800 ppm, after that samples were heated at 180°C. Oxidation of the samples were evaluated after 0, 4, 8, 12, 16, 20 and 24 hours by measuring Peroxide Value (PV), Conjugated Diene (CD), Iodine Value (IV), Carbonyl Value (CV), Total Polar Compounds (TPC), Oil Stability Index (OSI), Color Index (CI) and acid value (AV). Results: The result showed total phenol (42.90 mg gallic acid/g extract), tocopherol (120.46 &#181;g &#945; - tocopherol/ml extract), flavonoid (2.64 mg/100 g extract) and tannins (3.89 mg gallic acid/g extract) of ultrasound extracts were higher than maceration extracts. Antioxidant activity of the extract was evaluated by DPPH assay which indicated 800 ppm of the Matricaria recutita extracted by ultrasound was the highest radical scavenging ability. Conclusion: Result indicated both ultrasound and maceration extracts could increase the oil oxidative stability but could not increase compared to BHA. In most cases, the extract samples by ultrasound had a better effect on stabilizing of sunflower oil during frying.

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