scholarly journals Comparative Study of Phytochemical Contents of Various Mango (Mangifera indica L.) Cultivars of Bihar

2021 ◽  
Vol 4 (2) ◽  
pp. 22-26
Author(s):  
Varsha Kumari ◽  
Birendra Kumar ◽  
Navneet Sinha ◽  
Shivadhar Sharma
Keyword(s):  
Total Phenolics ◽  
Mangifera Indica ◽  
Reducing Sugar ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Solvent Extraction Method ◽  
Health Promoting ◽  
Nitrogen Containing Compounds ◽  
Subtropical Fruit ◽  
Phytochemical Contents

Mangoes are naturally very rich subtropical fruit with unique flavor, fragrance, taste and health promoting compounds like phytochemicals which consists of carotenoids, phenolic, alkaloids, nitrogen containing compounds and organo sulphur. Out of which carotenoids and phenolic are most important healthy ingredients. The different cultivars popularly available in Bihar are – Amrapali, Maldah, Jardalu and Sinduri. Amrapali and Maldah cultivars are very popular in North Bihar as well as Central Bihar while Jardalu is famous particularly in Bhagalpur (Vikramshila region). Sinduri cultivar of mango is common in South Bihar. All the four cultivars of mango were collected and investigated for carotenoids, phenolics, reducing sugar and other parameters in the peels and pulps of green mature (GM) stage and fully ripe (FR) stages of all the cultivars. Carotenoids contents and phenolic contents in all the four cultivars of mangoes were analyzed by solvent extraction method followed by spectrophotometric method. Among the different mango cultivars Amrapali contains the highest amount of carotenoids which is about 27 mg/100g followed by Maldah containing about 22.34 mg/100g. Jardalu and Sinduri cultivars contains 20.45 mg/100g and 21.67 mg/100g respectively. With respect to total phenolic again Amrapali cultivar is found to be the richest with 78mg GAE/100g in its peel. Maldah and Jardalu have almost the same content of phenolics with 40; 44 mg GAE/100 g and 300; 305.49 mg GAE/100g of their pulp and peels respectively. The Sinduri cultivar has been found to possess the lowest content of total phenolics with 30.29 mg GAE/100 g and 269.85 mg GAE/100 g of its pulp and peels respectively. For all the cultivars peels were found with greater contents of phenolics than that of pulp but for Amrapali and Maldah the carotenoids content were found less in their peels than their pulp, but for the rest two varieties the carotenoids content is slightly greater in peels than pulp.

scholarly journals Evaluation of phenolic compounds and antioxidant activity in some edible flowers

2020 ◽  
Vol 5 (1) ◽  
pp. 857-870
Author(s):  
Fernando Gonçalves ◽  
João Carlos Gonçalves ◽  
Ana Cristina Ferrão ◽  
Paula Correia ◽  
Raquel P. F. Guiné
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolics ◽  
Total Phenolic ◽  
Potential Health ◽  
Phenolic Contents ◽  
Spectrophotometric Methods ◽  
Potential Source ◽  
Successive Extraction ◽  
Dpph Method ◽  
Total Anthocyanins

AbstractRecently, edible flowers (EF) have aroused increased interest because of their aesthetic properties as well as potential health benefits related to the occurrence of some bioactive compounds. Therefore, the aim of this work was to evaluate the total phenolics, anthocyanins, flavonoids, and antioxidant activity (AOA) (following DPPH and ABTS methods) in eleven EF. The samples were subjected to three successive extraction steps using methanol, and these extracts were then analysed for the aforementioned properties using spectrophotometric methods. The obtained extracts were used for the quantification of phenolic composition and AOA. The results indicated that, among the flowers analysed in this study, red rose, pink rose, and red carnation possessed the highest total phenolic contents (27.53, 23.30, and 18.17 mg g−1 gallic acid equivalents, respectively), total anthocyanins (3.07, 1.97, and 4.47 mg g−1 catechin equivalents [CE], respectively), and AOA (12.07, 15.77, and 12.93 mg g−1 TE, respectively, as given by the DPPH method or 8.23, 9.27 and 8.00 mg g−1 TE, respectively, as given by the ABTS method). The flowers with highest flavonoids contents were red carnation, Mexican marigold, and pink rose (17.50, 16.90, and 16.57 mg g−1 CE, respectively). Cluster analysis grouped the analysed flowers into two groups, those richest in phenolics with AOA and those not so rich. Finally, some important correlations were observed between the total phenolics and the AOA. In conclusion, these flowers could represent a potential source of natural compounds with antioxidant capacity.

scholarly journals Quality Evaluation and Functional Properties of Reduced Sugar Jellies Formulated from Citrus Fruits

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Ines Ben Rejeb ◽  
Nahla Dhen ◽  
Salma Kassebi ◽  
Mohamed Gargouri
Keyword(s):  
Antioxidant Activity ◽  
Sensory Evaluation ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Potential Health ◽  
Phenolic Contents ◽  
Health Promoting ◽  
Citrus Varieties ◽  
Hedonic Scale ◽  
Blood Orange

In Tunisia, despite the large annual production and the numerous citrus varieties under cultivation, citrus processing industries lack product diversity. Products based on dietary properties are a new trend aiming to develop innovative foods and to meet the requirements of the new customer class. In the present study, formulations of reduced sugar jelly products using antioxidant rich-fruit, citrus, were carried out. The effects of citrus juices on the jelly’s antioxidant properties, colour, consistency, and sensory evaluation were also investigated. Results showed that all citrus jellies maintain their antioxidant activity, correlated with phenolic content presence. In fact, total phenolic contents ranged between 123.16 and 192.76 mg GAE/100 g, while flavonoid content varied between 1.54 and 9.06 mg QE/100 g for grapefruit jelly and blood orange jelly, respectively. Results illustrated that antioxidant activity varies according to the variety. A sensory evaluation employing hedonic scale technique exhibited satisfactory acceptance of the reduced sugar blood orange and blond maltase jellies. These results highlight and promote the potential use of these citrus varieties in jelly industry as they present a rich source of phenolic compounds and may generate numerous phytochemicals with potential health promoting properties.

scholarly journals The Antioxidant and Starch Hydrolase Inhibitory Activity of Ten Spices in anIn VitroModel of Digestion: Bioaccessibility of Anthocyanins and Carotenoids

2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Nilakshi Jayawardena ◽  
Mindani I. Watawana ◽  
Ruchini T. Jayathilaka ◽  
Viduranga Y. Waisundara
Keyword(s):  
Total Phenolics ◽  
Seed Extract ◽  
Water Soluble ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Star Anise ◽  
Curry Leaves ◽  
Inhibitory Activities ◽  
Mustard Seeds

The antioxidant and starch hydrolase inhibitory activities of cardamom, cloves, coriander, cumin seeds, curry leaves, fenugreek, mustard seeds, nutmeg, sweet cumin, and star anise extracts were investigated in anin vitromodel of digestion mimicking the gastric and duodenal conditions. The total phenolic contents in all spice extracts had statistically significantly (P<0.05) increased following both gastric and duodenal digestion. This was also in correlation with the antioxidant assays quantifying the water-soluble antioxidant capacity of the extracts. The lipophilic Oxygen Radical Absorbance Capacity assay did not indicate a statistically significant change in the values during any of the digestion phases. Statistically significant (P<0.05) reductions in the anthocyanin contents were observed during the digestion phases in contrast to the carotenoid contents. With the exception of the cumin seed extract, none of the spice extracts showed statistically significant changes in the initial starch hydrolase enzyme inhibitory values prior to gastric and duodenal digestion. In conclusion, this study was able to prove that the 10 spices were a significant source of total phenolics, antioxidant, and starch hydrolase inhibitory activities.

scholarly journals Antioxidant Potential of Grass Pea Seeds from European Countries

Foods ◽  
2018 ◽  
Vol 7 (9) ◽  
pp. 142 ◽  
Author(s):  
Wojciech Rybiński ◽  
Magdalena Karamać ◽  
Katarzyna Sulewska ◽  
Andreas Börner ◽  
Ryszard Amarowicz
Keyword(s):  
Phenolic Compounds ◽  
Total Phenolics ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Grass Pea ◽  
Antioxidant Power ◽  
Phenolic Contents ◽  
Trolox Equivalent ◽  
Ferric Reducing Antioxidant Power ◽  
Derivatives Of

Phenolic compounds were extracted from seeds of 30 varieties of grass pea (Lathyrus sativus) into 80% (v/v) methanol. The total phenolics compounds content of the extracts and their antioxidant activity were determined using Folin-Ciocalteu’s phenol reagent and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric-reducing antioxidant power (FRAP) methods, respectively. Total phenolic contents ranged from 1.88 to 7.12 mg/g extract and 20.3 to 70.3 mg/100 g seeds. The extracts and seeds were characterized using Trolox equivalent antioxidant capacity values of 0.015–0.037 mmol Trolox/g extract and 0.158–0.372 mmol Trolox/100 g seeds, and FRAP values of 0.045–0.120 mmol Fe2+/g extract and 0.487–1.189 Fe2+/100 g seeds. The total phenolics content of grass pea extract was correlated with the results of the ABTS (r = 0.881) and FRAP (r = 0.781) assays. The same correlation was observed between the results of both assays (r = 0.842). Two derivatives of p-coumaric acid were the dominant phenolic compounds of the Derek cultivar of grass pea.

scholarly journals Influence of purple basil extract (Ocimum basilicum L.) on chemical composition, rheology and antioxidant activity of set-type yoghurt

2019 ◽  
Vol 69 (1) ◽  
pp. 42-52 ◽  
Author(s):  
Hacer Gurkan ◽  
Osman Seracettin Boran ◽  
Ali Adnan Hayaloglu
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolics ◽  
Loss Modulus ◽  
Control Sample ◽  
Water Extract ◽  
Titratable Acidity ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Diammonium Salt ◽  
Different Types

Four different types of yoghurt were manufactured using purple basil which was added to milk as water extract or powder forms at levels of 1.0 % and 0.4 % (w/w). Physicochemical and rheological properties, antioxidant capacity, color and total phenolic contents of yoghurt samples were measured during 21 days of storage. None of changes were observed for titratable acidity, pH and hardness parameters of yoghurt samples; however, some changes were observed during storage. The contents for total phenolic compounds and antioxidant activity [2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid diammonium salt (ABTS+*) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH*) values] were dramatically higher in powder-added yoghurt samples than those of its water extract counterparts, while the lowest total phenolics and ABTS+* were observed in control sample during storage. The values for storage and loss modulus were higher in water extract-added samples than powder-added counterparts. In conclusion, no significant effect of the addition of powder or water extract of basil was observed on gross chemical characteristics of yoghurt, while use of basil powder positively contributed to antioxidant activity and changed the rheological behavior of yoghurt gel.

scholarly journals Antioxidant Properties of Thai Traditional Herbal Teas

Beverages ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 44
Author(s):  
Pratchaya Tipduangta ◽  
Jakaphun Julsrigival ◽  
Kritsaya Chaithatwatthana ◽  
Nusrin Pongterdsak ◽  
Pramote Tipduangta ◽  
...  
Keyword(s):  
Traditional Medicine ◽  
Green Tea ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Stevia Rebaudiana ◽  
Positive Control ◽  
Good Choice ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Health Promoting

Recipes for Thai traditional herbal teas have been formulated based on Thai traditional medicine, which tries to achieve a balance of the body’s elements (fire, water, wind and earth) in each season. This study aims to assess the benefits of Thai traditional herbal teas through evaluating their antioxidant properties and measuring the satisfaction levels of healthy volunteers. Antioxidant activity tests performed on 11 tea recipes and on green tea (positive control) included 2,2-diphenyl-1-picrylhydrazyl (DPPH), a radical scavenging assay and a 2,2’-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) assay. In addition, total phenolic contents were determined using a Folin-Ciocalteu assay. Tests of satisfaction were performed on volunteer subjects aged between 18 and 30 years old, using the criteria of color, flavor, taste and overall satisfaction. Among the 11 tea recipes tested, the summer recipe 1 containing Aegle marmelos (L.) Correa, Stevia rebaudiana (Bert.) Bertoni, Pandanus amaryllifolius Roxb. and Morus alba L. demonstrated the most promising antioxidant properties (p > 0.05) and a phenolic content (p > 0.05), which was comparable to green tea. Furthermore, it got the highest satisfaction scores in every assessed category. Therefore, this study shows that Thai traditional herbal teas, developed based on the concepts of Thai traditional medicine, could be a good choice for people looking for health-promoting beverages.

scholarly journals Investigation of Antioxidant Capacity and Some Bioactive Compounds of Iranian Pistachio (Pistachio vera L.) Cultivars

2012 ◽  
Vol 4 (4) ◽  
pp. 62-66
Author(s):  
Gholamhossein DAVARYNEJAD ◽  
Éva STEFANOVITS-BÁNYAI ◽  
Peter Tamas NAGY
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Major Elements ◽  
Total Phenolic ◽  
Fresh Weight ◽  
Breeding Programs ◽  
Total Antioxidant ◽  
Health Promoting ◽  
Pistachio Nut

Edible nuts have an increasing role in human diet. Pistachio is a popular but less known kind of edible nut nevertheless it is rich in health benefiting nutrients, minerals, antioxidants and vitamins. Therefore, this study attempts to determine the antioxidants capacity, total phenolics and amount of some major elements (nitrogen, potassium, calcium and phosphorus), present in the most important Iranian pistachio nut, to enhance the health benefits, and use in breeding programs. For this reason eleven pistachio cultivars (‘Akbary’, ‘Ahmad Aghaii’, ‘Daneshmandi’, ‘Kalle Ghoochi 1’, ‘Kalle Ghoochi 2’, ‘Garmeh’, ‘Ohadi 1’, ‘Ohadi 2’, ‘Sefid’, ‘Momtaz’, and chance seedling tree ("None-grafted") as control) which are grown in commercial orchards of Fayzabad (Khorasan-e-Razavi) were analyzed for determination of some major elements, antioxidants capacity and total phenolics contents. The results showed that the amounts of the nutrients in 100 g kernel were within the following ranges: N 2.5-4.1 g, P 355.9-546.6 mg, K 573.6-994.9 mg and Ca 61.5-134.5 mg. Total phenolics content varied from 5.3-9.9 mg gallic acid equivalents in g fresh weight. The results also showed that the capacity of antioxidant ranged from 1.6-3.7 (mg ascorbic acid equivalents in g fresh weight). Weak correlation was observed between total phenolic content and total antioxidant capacity (r2=0.3824). The result demonstrates that there is adequate variation in major elements, antioxidants capacity and total phenolics contents within pistachio cultivars and hence there is potential for improvement towards enhancing these health-promoting photochemical in this nuts.

scholarly journals Effect of Cayenne Pepper Addition on Physicochemical, Microbiological and Sensory Properties of Drinkable Yoghurt-Ayran

2020 ◽  
Vol 24 (1) ◽  
pp. 79-87
Author(s):  
Furkan Akcay ◽  
Aysegul Besir ◽  
Fehmi Yazici
Keyword(s):  
Volatile Compounds ◽  
Capsicum Annuum ◽  
Storage Period ◽  
Total Phenolic ◽  
Chemical Characteristics ◽  
Phenolic Contents ◽  
Physico Chemical ◽  
Health Promoting ◽  
Dominant Bacteria ◽  
Control Samples

AbstractCayenne peppers (Capsicum annuum L.) were incorporated to ayran aiming to obtain a health promoting ayran with different flavour. The effects on the physico-chemical characteristics, antioxidant and phenolic capacity, counts of Streptococcus, Lactobacillus, yeast, moulds and coliforms, sensory and volatile compounds analysis were performed. Ayran samples with powdered peppers had significantly higher antioxidant and total phenolic contents than the ayrans with sliced pepper. Pepper addition increased Lactobacillus and Streptococcus counts compared to control ayrans. The dominant bacteria during the storage period (7.61-8.88 log CFU/ml) was Streptococcus. Panelists rated flavour, texture, appearance and color properties of ayran samples with sliced pepper similar to control samples. Ayran samples with 15% sliced peppers had the maximum overall scores.

scholarly journals Characterization and use of Mangifera indica L. seeds from four varieties

BioResources ◽  
2020 ◽  
Vol 15 (3) ◽  
pp. 5264-5280
Author(s):  
Paula X. Villanueva ◽  
Yalile C. Ávila ◽  
Lina R. Dávila ◽  
John J. Méndez ◽  
Walter Murillo Arango
Keyword(s):  
Biological Activities ◽  
Mangifera Indica ◽  
Ethanolic Extract ◽  
Dry Weight ◽  
Total Phenolic ◽  
Chemical Compositions ◽  
Seed Kernel ◽  
Fungal Strains ◽  
Phenolic Contents

Chemical compositions (fatty acids, total phenolic compounds, flavonoids) and the in-vitro biological activities (antioxidant and antimicrobial activity; and growth induction of edible fungal strains) were compared for four varieties of mango seeds. Hexanic extract (HE) showed a fatty acid profile with a higher proportion of oleic acid. In the ethanolic extract were found variable total phenolic contents (103 to 125 mg GAE/g dry weight) and flavonoid contents (0.72 to 0.8 mg QE/g dry weight). This study reports for the first time the presence of procyanidin B1 in ethanolic extracts. The antioxidant activity showed IC50 values ranging from 3.09 to 3.42 μg/mL for ABTS•+ and 12.17 to 13.93 μg/mL for DPPH•. The ethanolic extract from the seed of the Yulima variety showed the highest percentages of inhibition against Staphylococcus aureus. Residues removed from ethanolic extraction of the seed kernel (EKR) induced the growth of edible fungal strains: Lentinus crinitus and Pleurotus tubarius. The data obtained show the potential of the seeds from these mango varieties, which could lead to alternative uses in various industry sectors and the use of this agricultural byproduct.

scholarly journals Antioxidant capacity of Lathyrus sativus seeds

2020 ◽  
Vol 11 ◽  
Author(s):  
Wojciech Rybiński ◽  
Magdalena Karamać ◽  
Michał Janiak ◽  
Andreas Börner ◽  
Natalia Płatosz ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Phenolic Acids ◽  
Total Phenolics ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Grass Pea ◽  
Phenolic Contents ◽  
Trolox Equivalent ◽  
Pea Seeds

Grass pea seeds of 30 varieties from Poland, Slovakia, Czech, Russia, Ukraine, Hungary, Bulgaria, India, Iran, Tunisia, Ethiopia, Canada, and Chile were investigated. Phenolic compounds were extracted from seeds into 80% (v/v) methanol. The total phenolics compounds content of the extracts was determined using Folin-Ciocalteu’s phenol reagent. The antioxidant activity was determined using ABTS and FRAP assays. Total phenolic contents ranged from 2.74 to 10.7 mg/g extract and from 35.9 to 144.7 mg/100 g seeds. The extracts and seeds were characterized using Trolox equivalent antioxidant capacity values of 0.014–0.060 mmol Trolox/g extract and 0.188–0.866 mmol Trolox/100 g seeds, and FRAP values of 0.188–0.866 mmol Fe2+/g extract and 0.541–1.398 Fe2+/100 g seeds. The total phenolics content of grass pea extract was correlated with the results of the ABTS (r = 0.854) and FRAP (r = 0.958) assays. A similar correlation existed between the results of both assays (r = 0.890). Phenolic acids were the dominant phenolic compounds of two cultivars of grass pea. Syringic and sinapic acids had the highest amounts while ferulic, p-hydroxybenzoic, protocatechuic, and p-coumaric acids were present in much lower quantitie. Phenolic acids were present in the form of free compounds, esters, and glycosides.

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