scholarly journals Valorization of the tomato to obtain a powder rich in antioxidant constituents

2018 ◽  
Author(s):  
Djamel Mennouche ◽  
Abdelghani Boubekri ◽  
Bachir Bouchekima ◽  
Slimane Boughali ◽  
Rebiha Moumeni ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Lycopersicon Esculentum ◽  
Vitamin C ◽  
Convective Drying ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Red Color ◽  
Nutritional Qualities ◽  
Processed Form ◽  
By Products

The tomato (Lycopersicon esculentum), widely consumed fresh fruit but also in processed form, is recognized for its nutritional qualities, rich in micro components, such as carotenoids (lycopene in particular), phenolic compounds and vitamin C. The goal of this work is to valorize the tomato; in the form of paste, seeds, peel and mixture of seeds-peel; in order to obtain a powder rich in antioxidant constituents. Convective drying of the various tomato by-products (paste, seeds, peel and mixture) is an essential process in the valorization of the studies products. The results obtained, showed that our analysed samples are rich in phenolic compounds. The mixture seeds-peel has slightly higher total polyphenol content (190.65 mg EAG / ml), peel (157.36 mg EAG / ml), seeds (140.56 mg EAG / ml) and the paste (120 mg EAG / ml). The evolution of the color of dried by-products (method L, a, b), shows that the mixture (seeds-peel) has a better result of parameter "a" (indicates the red color and signifies the presence of Lycopene). Keywords: tomato, drying, antioxidant, polyphenols

scholarly journals The influence of ethanol on the convective drying and on the nutritional quality of dekopon slices

2018 ◽  
Author(s):  
Ronaldo Elias de Mello-Júnior ◽  
Nathane Silva Resende ◽  
Jefferson Luiz Gomes Corrêa ◽  
Leila Aparecida Salles Pio ◽  
Elisângela Elena Nunes Carvalho
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Nutritional Quality ◽  
Quality Parameters ◽  
Nutritional Composition ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Time ◽  
Citrus Reticulate

Dekopon or Hallabong (Citrus reticulate “Shiranui”) is a hybrid fruit that belongs to the citrus fruits. The scientific and commercial interests in dekopon is due to its nutritional composition. The objective of the study was to verify the influence of ethanol as a pretreatment in reducing drying time as well as maintaining nutritional quality (vitamin C, total phenolic compounds, and antioxidant activity) of dekopon slices. The drying with ethanol at 70 °C promoted the greatest reduction in drying time, but the processed pretreated samples at 50 °C presented the highest level of nutritional quality parameters. Keywords: drying time; vitamin C; phenolic compounds; antioxidant activity 

Wild apple (Malus spp.) by-products as a source of phenolic compounds and vitamin C for food applications

2020 ◽  
Vol 38 ◽  
pp. 100744 ◽  
Author(s):  
Vitalijs Radenkovs ◽  
Tõnu Püssa ◽  
Karina Juhnevica-Radenkova ◽  
Jorens Kviesis ◽  
Francisco J. Salar ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Food Applications ◽  
By Products

scholarly journals Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1800
Author(s):  
María Fernanda Montenegro-Landívar ◽  
Paulina Tapia-Quirós ◽  
Xanel Vecino ◽  
Mònica Reig ◽  
César Valderrama ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Added Value ◽  
Solvent Ratio ◽  
Polyphenol Content ◽  
Ultrasound Assisted Extraction ◽  
Total Polyphenol ◽  
Mechanical Stirring ◽  
Assisted Extraction ◽  
Gallic Acid Equivalent

Phenolic compounds recovery by mechanical stirring extraction (MSE) was studied from orange and spinach wastes using water as a solvent. The statistical analysis showed that the highest total polyphenol content (TPC) yield was obtained using 15 min, 70 °C, 1:100 (w/v) solid/solvent ratio and pH 4 for orange; and 5 min, 50 °C, 1:50 (w/v) solid/solvent ratio and pH 6 for spinach. Under these conditions, the TPC was 1 mg gallic acid equivalent (GAE) g−1 fresh weight (fw) and 0.8 mg GAE g−1 fw for orange and spinach, respectively. MSE substantially increased the phenolic compounds yields (1-fold for orange and 2-fold for spinach) compared with ultrasound-assisted extraction. Furthermore, the antioxidant activity of orange and spinach extracts was evaluated using DPPH, FRAP and ABTS. The obtained results pointed out that the evaluated orange and spinach residues provided extracts with antioxidant activity (2.27 mg TE g−1 and 0.04 mg TE g−1, respectively).

scholarly journals Effect of in vitro gastrointestinal digestion on phenolic compounds and the antioxidant activity of Aloe vera

2020 ◽  
Vol 7 (3) ◽  
pp. 11-25
Author(s):  
Imen Laib ◽  
Farida Kehal ◽  
Nour Elyakine Haddad ◽  
Taous Boudjemia ◽  
Malika Barkat
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Aloe Vera ◽  
Total Phenol Content ◽  
Gastrointestinal Digestion ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Spectrophotometric Methods

AbstractThe aim of this work is to study the effect of digestion on the total polyphenol content, flavonoids and the antioxidant activity of Aloe vera. Total polyphenol contents and flavonoid spectrophotometric methods: The evaluation of the antioxidant activity was carried out by three methods, DPPH, ABTS and CUPRAC. To confirm the results obtained we carried out an analysis by ATR-FTIR. The total phenol content found in the Aloe vera extract studied was 1.3638 mg EAG/100 g, while the content of flavonoids found in the Aloe vera extract studied was 0.690 mg EQ/100 g. The values of total polyphenols and flavonoids decreased under the effect of gastrointestinal digestion. The spectra obtained during the ATR-FTIR analysis show that Aloe vera is rich in phenolic compounds and flavonoids. Intense bands corresponding to O–H bonds, C=C bond, C–H, CO, CH3 and CH2 confirm the presence of these bioactive compounds. For both the DPPH and CUPRAC methods, Aloe vera extract reveals a strong antioxidant activity, which gradually decreases during the oral and gastric phase and then increases after the intestinal digestion. For the ABTS method, the antioxidant activity decreases during the oral phase, increases during the gastric phase and then decreases again during the intestinal phase.

scholarly journals Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 7058
Author(s):  
Dorota Żyżelewicz ◽  
Joanna Oracz ◽  
Martyna Bilicka ◽  
Kamila Kulbat-Warycha ◽  
Elżbieta Klewicka
Keyword(s):  
Phenolic Compounds ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Percentage Increase ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Freeze Dried ◽  
Plant Powders ◽  
Different Types

In this study, the blueberries (BLUB), raspberries (RASB), blackberries (BLCB), pomegranates pomace (POME) and beetroots (BEET) freeze-dried powders were used as the sources of phenolic compounds to enrich different types of chocolates, substituting a part of the sweetener. It was found that 1% addition of fruit or vegetable powders to chocolates increased the content of total phenolic compounds (flavan-3-ols, phenolic acids and anthocyanins) of enriched dark and milk chocolates compared to the control ones dependent on the powder used. Among the enriched chocolates, the chocolates with the addition of BLUB powder were characterized by the highest total polyphenol content. The highest percentage increase (approximately 80%) in the total polyphenol content was observed in MCH chocolate enriched with BLUB powder. Chocolates incorporated with BLUB, RASB, BLCB and POME powders presented a richer phenolic compound profile than control counterparts. The highest DPPH radical-scavenging capacity was exhibited by the DCH98S chocolate enriched with BEET powder. However, the DCH98ESt chocolates enriched with POME and BEET powders demonstrated the highest FRAP values. An electronic nose analysis confirmed the existence of differences between the profiles of volatile compounds of various types of chocolates enriched with fruit or vegetable powders. Thus, the enrichment of dark and milk chocolates with BLUB, RASB, BLCB, POME and BEET powders seemed to be an interesting approach to enhance bioactivity and to enrich the sensory features of various chocolate types.

scholarly journals Efek Fermentasi Laktat pada Kandungan Total polyfenol dan Aktivitas Antioksidan Lengkuas (Alpinia galanga Linn) (Effects of Lactic Fermentation on Total Polyphenol Content and Antioxidant Activity of Galangal (Alpinia galanga Linn))

2017 ◽  
Vol 10 (2) ◽  
pp. 66
Author(s):  
Tezar Ramdhan ◽  
Syarifah Aminah ◽  
Muflihani Yanis ◽  
Anil K. Anal
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Phenolic Compounds ◽  
Lactic Acid Bacteria ◽  
Functional Materials ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Alpinia Galanga ◽  
Total Polyphenol Content ◽  
Freeze Dryer

<p>Efek fermentasi laktat pada kandungan total polyfenol dan aktivitas antioksidan Lengkuas (Alpinia galanga Linn). Lengkuas merupakan salah satu herbal yang memiliki kandungan senyawa fenolik sehingga banyak digunakan secara luas sebagai bahan obat tradisional selama berabad-abad. Di sisi lain, bakteri asam laktat (BAL) telah terbukti dapat meningkatkan aktivitas antioksidan dari media. Kombinasi kedua bahan tersebut diyakini dapat menghasilkan produk yang sehat. Oleh karena itu, penting untuk mengkaji apakah bakteri asam laktat dapat beradaptasi dengan lengkuas untuk mendapatkan sifat yang diinginkan dari produk fermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh bakteri asam laktat (BAL) terhadap kandungan total polifenol dan aktivitas antioksidan ekstrak lengkuas. Sebelum inokulasi, 150 g lengkuas dicampur dengan 150 ml air steril, kemudian, 90 ml ekstrak tersebut diinokulasi dengan 3 mililiter starter subkultur (L. plantarum dan L. casei) sebelum kemudian diinkubasi pada suhu 37oC selama 24 jam. Setelah itu, ektstrak kemudian dikeringbekukan menggunakan freeze-dryer (48 jam). Total polifenol diukur dengan menggunakan metode Folin-Denis, sedangkan aktivitas antioksidan diukur menggunakan metode DPPH. Hasil penelitian menunjukkan bahwa L. plantarum bisa menaikkan jumlah polifenol lebih tinggi secara signifikan daripada L. casei. Kandungan total polifenol dan aktivitas antioksidan tertinggi dihasilkan oleh ekstrak lengkuas yang difermentasi dengan L. plantarum selama 12 jam, yaitu masing-masing sekitar 53 mg GAE/100 g dan 79%.</p><p>Kata kunci :lengkuas, bakteri asam laktat (BAL), fermentasi, kandungan total polifenol, aktivitas antioksidan</p><p>English Version Abstract</p><p>Galangal is one of herbs that has been widely used as traditional medicines ingredients for centuries due to its phenolic compounds and its antioxidant properties. On the other hand, lactic acid bacteria (LAB) have been proved can increase antioxidant activity of the media. The combination of both functional materials is believed can produce healthful products. Therefore, it is important to analyse whether the lactic acid bacteria are adaptable to the galangal’s phenolic compounds characteristics in order to get desirable properties of fermented products. This experiment was aimed to examine the effect of lactic acid bacteria (LAB) fermentation on total polyphenol content and antioxidant activity of ginger extract. Prior to inoculation, 150 g of galangal was blended with 150 ml sterilized water, then, 90 ml of the juice was inoculated by 3 milliliters of subcultured starter (L. plantarum and L. casei). Then the juice was incubated at 370C for 24 hours. In order to get powder of fermented samples, freeze-dryer was used (48 hours). The total polyphenol content was measured using Folin-Denis method, while the antioxidant activity was estimated using the DPPH radical-scavenging activity. The result showed that L. plantarum could raise the total polyphenol significantly higher than L. casei. The highest content of total polyphenol content and antioxidant activity reached by galangal juice which fermented by L. plantarum for 12 hours, it was around 53 mg GAE/100 g and 79%, respectively.</p><p>Keywords : galangal, lactic acid bacteria (LAB), fermentation, total polyphenol content, antioxidant activity</p>

Production Process of a Nutritional Drink from Mango (Mangifera indica)

2022 ◽  
Vol 1048 ◽  
pp. 502-513
Author(s):  
Quang Minh Vu ◽  
Van Thinh Pham ◽  
Vinh Long Do ◽  
Tran Bach Long ◽  
Nguyen Thi Thu Trang ◽  
...  
Keyword(s):  
Free Radical ◽  
Citric Acid ◽  
Vitamin C ◽  
Acid Content ◽  
Mangifera Indica ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Citric Acid Content ◽  
Mango Juice

The aim of study was to determine optimal formulation and microwave parameter to pasteurize mango juice products to maintain the most nutrients and organoleptic level. Raw material and drinking product were assessed for properties including vitamin C content (mg/100ml), total polyphenol content (mgGAE/100ml) and antioxidant activity (% free radical scavenging ability). Besides, factors influencing the quality of mango juice including material to water ratio (w/w), material to syrup ratio (w/w), citric acid content (w/w), microware power (watt) and microware time (minutes) was examined. As a results, the mango:water dilution ratio as 1:2 (w/w); rate of mango:syrup as 1:2 (w/w); citric acid content as 0.3% (w/w); microwave power as 400 watt and microwave time of 3 minutes were suitable for achieving product with good nutritional and sensory quality. At these conditions, vitamin C content was 8.42 mg/100ml, total polyphenol content was 47.543 mgGAE/100ml, and DPPH free radical activity was 11.191%. The results also justified the role of mango as a new ingredient in beverage industry and suggested using microwave to pasteurize as an appropriate method for manufacturing drinking products from fruit.

scholarly journals Breeding Buckwheat for Nutritional Quality in the Czech Republic

Plants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1262
Author(s):  
Dagmar Janovská ◽  
Michal Jágr ◽  
Pavel Svoboda ◽  
Václav Dvořáček ◽  
Vladimir Meglič ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Protein Content ◽  
Plant Height ◽  
Seed Weight ◽  
Morphological Traits ◽  
Crude Protein ◽  
Crude Protein Content ◽  
Polyphenol Content ◽  
Total Polyphenol

Buckwheat is a nutritionally valuable crop, an alternative to common cereals also usable in gluten-free diets. The selection of buckwheat genotypes suitable for further breeding requires the characterization and evaluation of genetic resources. The main objective of this work was to evaluate selected phenotypic and morphological traits using international buckwheat descriptors, including total phenolic content and antioxidant activity, on a unique set of 136 common buckwheat accessions grown in 2019–2020 under Czech Republic conditions. In addition, UHPLC-ESI- MS/MS was used to analyze a wide spectrum of 20 phenolic compounds in buckwheat seeds, including four flavanols, three phenolic acids, seven flavonols, four flavones, and two flavanones. Significant differences among years and genotypes were observed for morphological traits (plant height and 1000-seed weight) and antioxidant activity, as well as levels of observed chemical compounds. Antioxidant activity, crude protein content, plant height and rutin content were characterized by higher mean values in 2020 than in 2019 and vice versa for total polyphenol content and 1000-seed weight. Crude protein content was the most stable across years, while total polyphenol content and rutin content varied greatly from year to year. The most abundant phenolic compounds were rutin, hyperoside, epicatechin, catechin, vitexin, isovitexin, orientin and isoorientin. Protein content was negatively correlated with plant height, catechin and epicatechin content. On the other hand, AA and TPC were positively correlated with rutin, hyperoside and chlorogenic acid. Five accessions showed high stability of the evaluated traits under changing conditions within both years of observation. These materials can be used in breeding programmes aimed at improving buckwheat genotypes with emphasis on quality traits.

scholarly journals Antioxidant Properties and Nutritional Composition of Matcha Green Tea

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 483 ◽  
Author(s):  
Karolina Jakubczyk ◽  
Joanna Kochman ◽  
Aleksandra Kwiatkowska ◽  
Justyna Kałduńska ◽  
Karolina Dec ◽  
...  
Keyword(s):  
Vitamin C ◽  
Green Tea ◽  
Plant Material ◽  
Antioxidant Properties ◽  
Nutritional Composition ◽  
Antioxidant Potential ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Different Temperatures ◽  
High Level

Matcha green tea (Camellia sinensis), which originates from Japan, is commonly considered as particularly beneficial to health. A large content of polyphenols, amino acids (mainly tannins) and caffeine potentially increase the antioxidant properties of the drink. The aim of the study was to determine the antioxidant potential and the content of substances with an antioxidant effect—vitamin C, total polyphenol content including flavonoids—in infusions made from Traditional Matcha (from the first and second harvests) and Daily Matcha (from the second and third harvests) at different temperatures. The infusions were made by pouring 100 mL of distilled water once at various temperatures (25 °C, 70 °C, 80 °C and 90 °C) over 1.75 g of the plant material. Matcha tea is characterized by a high level of antioxidant substances (flavonoids 1968.8 mg/L; polyphenols 1765.1 mg/L; vitamin C 44.8 mg/L) as well as antioxidant potential (41.2% DPPH (10× dilution); 6129.5 µM Fe(II)/dm3 FRAP). The concentration of these compounds depends on the time at which the plant material was harvested as well as on the temperature of water used to prepare the infusions. For most parameters, the highest values were observed in infusions prepared at 90 °C and from the daily Matcha.

scholarly journals Bioactive compounds and antioxidant activity in tomatoes (Lycopersicon esculentum L.) cultivars in natura and after thermal processing

2020 ◽  
Vol 9 (11) ◽  
pp. e44991110192
Author(s):  
Angela Vacaro de Souza ◽  
Jéssica Marques de Mello ◽  
Vitória Ferreira da Silva Fávaro ◽  
Victória Farias da Silva ◽  
Diogo de Lucca Sartori ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Lycopersicon Esculentum ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Thermal Processing ◽  
Antioxidant Activities ◽  
The Impact ◽  
Β Carotene

The aim of the study was to evaluate the impact of processing by cooking in natura fruits on the content of bioactive compounds - vitamin C and ascorbic acid, phenolic compounds, flavonoids, carotenoids and anthocyanins, lycopene and β-carotene - and on antioxidant activity - DPPH and FRAP - of 9 varieties of commercial and non-commercial tomatoes. The fruits were harvested when they reached the point of physiological maturation, selected and evaluated in natura, and after grinding and cooking for 30 minutes. At the end of the experiment it was found that all bioactive compounds analyzed showed quantitative reductions when the fruits were processed, with cherry cultivars - 7, 8 and 9 - those that showed superior results compared to different bioactive compounds evaluated, proving to be interesting to be better explored. Regarding the antioxidant activities, the processed fruits of these cultivars showed less losses showing potential to be submitted to processing.

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