scholarly journals Fruit Yield and Antioxidant Activity of Pepper Genotypes Subjected to Nitrogen Doses

2019 ◽  
Vol 11 (2) ◽  
pp. 139
Author(s):  
Michele de Morais ◽  
Paloma E. B. Martins ◽  
Milson E. Serafim ◽  
Walmes M. Zeviani ◽  
Kelly L. Araujo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Nitrogen Fertilization ◽  
Bioactive Compound ◽  
Fruit Yield ◽  
Fresh Mass ◽  
Antioxidant Compounds ◽  
Vegetable Production ◽  
Production Sector ◽  
Spectrophotometric Methods ◽  
Antioxidant Content

The present study evaluates the fruit yield and antioxidant activity of pepper genotypes as a function of nitrogen doses. The experiment was conducted in a greenhouse with seven pepper genotypes: two C. annuum (116 and 163), two C. chinense (39 and 118), two C. frutescens (17 and 113), and one C. praetermissum (141), and 11 nitrogen doses (0, 1, 2, 4, 8, 16, 32, 64, 128, 256 and 512 N mg dm-3). Productive parameters were evaluated, and antioxidant compounds were determined by spectrophotometric methods. Genotypes 116 and 163 showed a higher fruit fresh mass, and genotype 141 produced the highest number of fruits per plant. Genotypes 141 and 163 were the earliest. The highest antioxidant activity was obtained in the extracts of fruits of genotype 113. Nitrogen fertilization did not affect the antioxidant content of fruits. The pepper genotypes of the present study have comparable bioactive compound contents and antioxidant activity. Therefore, they are promising genotypes for the vegetable production sector, with potential for industrial and pharmacological use.

scholarly journals Study of the Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile from Blackberry (Rubus fruticosus spp) Juice

2016 ◽  
Author(s):  
J. Jesús Manríquez-Torres ◽  
J. Antonio Sánchez-Franco ◽  
Esther Ramírez-Moreno ◽  
Nelly del S. Cruz-Cansino ◽  
J. Alberto Ariza-Ortega ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Antioxidant Compounds ◽  
Conservation Treatment ◽  
Rubus Fruticosus ◽  
Antioxidant Content ◽  
Oil Extract

Blackberry (Rubus fruticosus spp) is a fruit that has a significant antioxidant activity, due to its content in anthocyanins and antioxidant compounds. Emerging technologies are required as the thermoultrasound technique that ensures microbial reduction and release of compounds with antioxidant properties. The objective of this study was to evaluate changes in the antioxidant content and fatty acid profile of blackberry juice when it is subjected to conservation treatment (pasteurization and thermoultrasound). The blackberry juice and the extracted oil of blackberry juice with n-hexane (control, pasteurized and thermoultrasonicated) were evaluated in antioxidant activity, fatty acid profile and antioxidant content. The thermoultrasound juice had the highest (p < 0.05) amount of total phenols (1011 mg GAE/L), anthocyanins (118 mg Cy-3-GlE/L); antioxidant activity by ABTS (44 mg VCEAC/L) and DPPH (2665 µmol TE/L) compared to the control and pasteurized samples, as well as, as well as, oil extract of obtained of the thermoultrasound juice presented high antioxidant activity (177.54 mg VCEAC/L to ABTS and 1802.60 µmol TE/L to DPPH). The fatty acid composition of the oil extract showed the presence of myristic, linolenic, stearic, oleic, and linoleic acid, the fatty acid profile was similar in the different samples with the exception of stearic acid where this was higher in control sample. The thermoultrasound treatment can be an alternative to pasteurization treatments because keeps and releases antioxidant bioavailable compounds, preserving their fatty acids.

scholarly journals Effect of different pasteurisation temperature on physicochemical properties, bioactive compounds, antioxidant activity and microbiological qualities of reconstituted pomegranate juice (RPJ)

Food Research ◽  
2020 ◽  
Vol 4 (S5) ◽  
pp. 157-164
Author(s):  
T.Y. Kong ◽  
N.Z.N. Hasnan ◽  
Nur Diyana A. ◽  
Nurin-Zulkifli I.M. ◽  
R.K. Basha ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Antioxidant Activities ◽  
Titratable Acidity ◽  
Bioactive Compound ◽  
Microbial Inactivation ◽  
Soluble Solids ◽  
Pomegranate Juice ◽  
Antioxidant Compounds ◽  
Insignificant Difference

Reconstituted pomegranate juice (RPJ) was thermally treated with high-temperature pasteurisation (HTP) at 95°C and mild-temperature pasteurisation (MTP) at 80°C for 30 s respectively. As a comparison, the effect on physicochemical properties, including antioxidant activities and microbial inactivation was eavluated. Both MTP and HTP showed effective inactivation of microbial growth to negligible level with MTP taking almost half pasteurisation-time (-46.3%) as compared to HTP, indicating possible less energy usage. MTP and HTP treatment delivered insignificant difference in pH, titratable acidity, total soluble solids and colour changes (ΔE) based on Commission Internationale de l’Elcairage (CIE) colour system. A significantly higher CIE a values and reduction in L and b were obtained for MTP-juice indicating an increase in red tonalities due to increase in anthocyanin contents. As for antioxidant activity and extractability of bioactive compound, interestingly HTP delivered better results due to more phenols and anthocyanin were released during the heating, leading to further release of initially membrane‐bound phenols. These findings suggested that both HTP and MTP are able to meet the microbiological safety and comparable physicochemical qualities. Nonetheless, HTP has shown higher functional values due to higher extractability of antioxidant compounds.

scholarly journals ANTIOXIDANT ACTIVITY OF LEAF EXTRACT FROM SIDA SUBCORDATA SPAN

2017 ◽  
Vol 1 (2) ◽  
Author(s):  
Rahma Yulia ◽  
Dachriyanus Dachriyanus ◽  
Amri Bachtiar
Keyword(s):  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Methanol Extract ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Antioxidant Compounds ◽  
Spectrophotometric Methods ◽  
Dpph Method ◽  
Extract Fraction

This Study has tested the antioxidant activity of the extracts from Sida subcordata Span. Testing is done with antioxidant activity using DPPH method provides. Testing of antioxidant activity in vitro with spectrophotometric methods based on absorbance measurements radical DPPH (1,1-diphenylpicrylhydrazyl). All the extracts Showed radical scavenging activity. The ethyl acetate and methanol extracts were the most Appropriate as sources of antioxidant compounds as shown by Reviews their inhibition percentage (IP) values. Percentage inhibitor to extract ethyl acetate and methanol extract respectively 76.16% and 79.28% at a concentration of 1 mg / ml to 0.05 mM DPPH. while the results of the testing activities of antioxidant compounds y pure ethyl acetate extract fraction showed a smaller percentage inhibitor that is equal to 30% at the same concentration. Keyword - Sida subcordata Span, Malvaceae, Antioxidant, Alkaloid

scholarly journals UTILIZATION OF LEMONGRASS EXTRACT (CYMBOPOGON CITRATUS) AGAINST THE ANTIOXIDANT CONTENT AND SENSORY PROPERTIES OF DARK CHOCOLATE PRODUCTS

2019 ◽  
Vol 10 (2) ◽  
pp. 80
Author(s):  
Amelya Eka Pratiwy ◽  
Intan Kusumaningrum ◽  
Aminullah Aminullah
Keyword(s):  
Antioxidant Activity ◽  
Chemical Properties ◽  
Dark Chocolate ◽  
Antioxidant Compounds ◽  
Test Results ◽  
Second Stage ◽  
Antioxidant Content ◽  
Organoleptic Characteristics ◽  
Chocolate Product ◽  
Two Phases

The use of lemongrass extract on dark chocolate products is a diversification of processed chocolate products to increase the antioxidant content and sensory pofile. This research aims to study the effect of comparison chocolate and spice extracts, interaction chocolate and spice extracts comparison of lemongrass to antioxidant compounds and organoleptic characteristics, and to know the chemical properties of selected products. This study consisted of two phases: the first stage is to prepare lemongrass extract with the steam distillation method, the second stage is to make products that include chocolate melting, mixing and molding, then antioxidant tests and organoleptic to determine the selected products with quality sensory tasts and hedonic tests/preferences, chocolate product selected test chemical (moisture, ash, fat, protein, carbohydrate, and calories). The results of the study by testing the antioxidant different uses of chocolate on antioxidant components showed couverture chocolate types have a higher %inhibition compared to the chocolate kind of compound, the higher the addition of lemongrass extract, the higher antioxidant activity, in the organoleptic tests showed significantly different the parameters of aroma, taste and after taste, but not significantly different from the parameters of melt, interactions between different types of chocolate use, as well as the ratio of chocolate and lemongrass extract significantly influence antioxidant activity, but do not significantly affect organoleptic test results, couverture chocolate products with the addition of 0.3% spice extract are declared as selected products with antioxidant activity of 83.594%, 1.41% moisture, 1.04% ash, 20.96% fat, 3.40% protein content, 73.19% carbohydrates and total calories 495 kcal/100 grams.

scholarly journals Instant Controlled Pressure Drop as Blanching and Texturing Pre-Treatment to Preserve the Antioxidant Compounds of Red Dried Beetroot (Beta vulgaris L.)

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4132
Author(s):  
Maritza Alonzo-Macías ◽  
Anaberta Cardador-Martínez ◽  
Colette Besombes ◽  
Karim Allaf ◽  
Viridiana Tejada-Ortigoza ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Antioxidant Content ◽  
Trolox Equivalent ◽  
Pre Treatment ◽  
Instant Controlled Pressure Drop

Red beetroot is rich in bioactive compounds such as polyphenols, flavonoids, betaxanthins, betacyanins, among others. According to selected processing methods, the bioaccessibility of these compounds could be either enhanced or decreased. This study evaluated the effect of four different drying conditions: (1) Traditional Drying (TD), (2) Swell Drying (SD), (3) DIC Blanching + Traditional Drying (BTD), and (4) DIC Blanching + Swell Drying (BSD) on the antioxidant content and the antioxidant activity of red beetroots. Obtained results showed that in all the cases, by comparing to Traditional Drying (TD), the coupling of a DIC Blanching pre-treatment to a Swell Drying treatment (BSD) maintained or enhanced the preservation of the Total Phenolic Compounds (TPC), the Total Flavonoids Compounds (TFC), the Betanin Concentration (BC), the Trolox Equivalent Antioxidant Capacity (TEAC), and the Free Radical Scavenging Activity by DPPH (IC50) of red beetroots. Various studies have shown that thanks to the expanded and porous structure triggered by the Swell Drying process, it has been possible to achieve better antioxidants extraction and better whole quality. Hence, by coupling DIC as a blanching–steaming pre-treatment, it was possible to preserve better the antioxidant content and the antioxidant activity of red dried beetroots.

scholarly journals The Relationship between the Browning Index, Total Phenolics, Color, and Antioxidant Activity of Polish-Originated Honey Samples

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 967
Author(s):  
Małgorzata Starowicz ◽  
Anita Ostaszyk ◽  
Henryk Zieliński
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compound ◽  
Water Soluble ◽  
Bioactive Molecules ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Antioxidant Power ◽  
Browning Index ◽  
Phenolic Contents ◽  
Ferric Reducing Antioxidant Power

Honey is a source of sugars, amino acids/proteins, and polyphenols, which are the main substrates and reactants in the Maillard reaction. Several bioactive molecules are formed and sequestered to the brown polymeric melanoidins, resulting in a gain and loss of antioxidant function in honey. Therefore, the relationships between the browning index and total phenolic contents, color, and antioxidant activity of Polish-originated honeys, namely acacia, buckwheat, heather, linden, multiflorous, and rapeseed, obtained from three local beekeepers, were addressed in this study. The Total Phenolic Content data showed the following order: buckwheat > heather > acacia > multiflorous > linden > rapeseed. The buckwheat honey also had the highest ability to scavenge free radicals in the range of 207.1–289.3 and 40.9–52.3 µmol Trolox g−1, provided by Antioxidant Compounds Water-soluble and Ferric Reducing Antioxidant Power assays, respectively. Furthermore, a higher degree of browning was observed in dark-colored honey, such as buckwheat (3.1) and heather (1.35 mAU), than in light ones. Moreover, L* and b* parameters had a greater value in the honey of multiflorous, linden, and rapeseed, and a* was higher in buckwheat and heather. The variables of browning and TPC, ACW, and FRAP were positively correlated with each other. It can be concluded that the browning index strongly contributed to parameters of honey appearance, bioactive compound content, and antioxidant activity.

scholarly journals Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components

Antioxidants ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2004
Author(s):  
Yan-Sheng Zhao ◽  
Aya Samy Eweys ◽  
Jia-Yan Zhang ◽  
Ying Zhu ◽  
Juan Bai ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Constituents ◽  
Value Added ◽  
Bioactive Compound ◽  
Food Plant ◽  
Chemical Components ◽  
Antioxidant Compounds ◽  
Food Material ◽  
Plant Materials ◽  
Review Reports

This review reports on the effects of fermentation on the chemical constituents and antioxidant activity of plant-based food materials. Fermentation involves a series of reactions that modify the chemical components of the substrate. It could be considered a tool to increase the bioactive compounds and functional properties of food plant materials. Oxidative damage is key to the progression of many human diseases, and the production of antioxidant compounds by fermentation will be helpful to reduce the risk of these diseases. Fermentation also can improve antioxidant activity given its association with increased phytochemicals, antioxidant polysaccharides, and antioxidant peptides produced by microbial hydrolysis or biotransformation. Additionally, fermentation can encourage the breakdown of plant cell walls, which helps to liberate or produce various antioxidant compounds. Overall, results indicated that fermentation in many cases contributed to enhancing antioxidants’ content and antioxidant capacity, supporting the fermentation use in the production of value-added functional food. This review provides an overview of the factors that impact the effects of fermentation on bioactive compound composition and antioxidant activity. The impacts of fermentation are summarized as a reference to its effects on food plant material.

scholarly journals Phenolic profile of some fruit wines and their antioxidant properties

2016 ◽  
Vol 70 (6) ◽  
pp. 661-672 ◽  
Author(s):  
Uros Cakar ◽  
Aleksandar Petrovic ◽  
Marijana Zivkovic ◽  
Vlatka Vajs ◽  
Miodrag Milovanovic ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Correlation Method ◽  
Antioxidant Compounds ◽  
Frap Assay ◽  
Phenolic Profile ◽  
Spectrophotometric Methods ◽  
Beneficial Effects

The composition and content of individual phenolic compounds in various fruit wines and overall antioxidant properties of these fruit wines were studied. Phenolic compounds were separated by reverse phase (RP) HPLC techniques, and their content was determined by means of mass spectrometer (MS) with triple quadrupole (TQ) analyser, which recorded specific precursor-product transitions. Antioxidant activity was monitored by the following spectrophotometric methods: DPPH, FRAP and Folin-Ciocalteu assay, respectively. Four types of berries (raspberry, blackberry, chokeberry and blueberry), one type of pome (apple) and one type of stone fruit (cherries) were used for the production of fruit wines. Corresponding fruit wines were produced by microvinification with or without adding sugar into the must before fermentation. Increase in alcohol level was responsible for the increased content of phenolic compounds in fruit wine due to improved extraction conditions. Produced fruit wines were preserved by adding SO2 which interferes with the determination of antioxidant activity of phenolic compounds. In this case, the development of a correlation method based on FRAP assay was introduced. Fruit wines are a rich source of substances which show beneficial effects on human health. Depending on the fruit type, different antioxidant compounds were predominant in wine samples.

scholarly journals Potensi Antioksidan Rumput Laut Gracilaria verrucosa Dari Pantai Gunung Kidul, Yogyakarta

2019 ◽  
Vol 22 (1) ◽  
pp. 81 ◽  
Author(s):  
Wahyu Febrianto ◽  
Ali Djunaedi ◽  
Suryono Suryono ◽  
Gunawan Widi Santosa ◽  
Sunaryo Sunaryo
Keyword(s):  
Antioxidant Activity ◽  
Chlorophyll A ◽  
Phenolic Content ◽  
Bioactive Compound ◽  
Gracilaria Verrucosa ◽  
Total Phenolic ◽  
Chlorophyll B ◽  
Phytochemical Content ◽  
Phenolic Contents ◽  
Spectrophotometric Methods

Gracilaria verrucosa is red algae that has been widely used as an antioxidant. This research was conducted to test antioxidant activity, total phenolic content and bioactive compound of Gracilaria verrucosa obtained from Pok Tunggal Beach and Ngandong Beach, Gunung Kidul, Yogyakarta. Research was carried out by descriptive method. Samples were fresh and taken from the beach, then macerated for 3x24 hours in a methanol solvent. Antioxidant test was carried out by electron transfer method with DPPH 0.1 mM and measurement of antioxidant activity using. Total phenolic contents were measured using the Folin-ciocalteau method using gallic acid standard on 725 nm wavelength. The phytochemical content observated by changing of extract color by reagent. Pigment contents were measured using spectrophotometric methods at wavelengths 636 and 663 (chlorophyll-a and chlorophyll-b) and 480 nm (carotenoids). The results showed that IC50 value extract of Pok Tunggal Beach and Ngandong Beach were 188,53 ppm and 168,76 ppm. Phenolic content of each extract were 16,527 and 17,497 mg GAE / g sample weight). Chlorophyll-a levels were 7,132 and 4,357 mg/g, chlorophyll-b were 8,335 and 5,401 mg/g, carotenoids were 31,625 and 35,494 µmol/g. Gracilaria verrucosa from Ngandong Beach have  antioxidant activity.Gracilaria verrucosa merupakan alga merah yang pemanfaatannya sudah banyak dilakukan sebagai antioksidan. Penelitian ini bertujuan untuk mengetahui potensi antioksidan, menghitung kadar fenolat total, dan senyawa bioaktif yang terkandung pada Gracilaria verrucosa yang diperoleh dari Pantai Pok Tunggal dan Pantai Ngandong, Gunung Kidul, Yogyakarta. Penelitian ini dilakukan dengan metode deskriptif. Sampel segar diambil langsung dari pantai, kemudian dimaserasi selama 3x24 jam dalam pelarut metanol. Uji antioksidan dilakukan dengan metode transfer elektron dengan DPPH 0,1 mM dan pengukuran aktivitas antioksidan menggunakan perhitungan nilai IC50. Kadar fenolat total diukur menggunakan metode Folin-ciocalteau dengan asam galat sebagai standar pada panjang gelombang 725 nm. Kandungan fitokimia diuji menggunakan pengamatan perubahan warna ekstrak saat diberikan pereaksi. Kadar pigmen diukur menggunakan metode spektrofotometri pada panjang gelombang 636, 663  (klorofil-a dan klorofil-b) dan 480 nm (karotenoid). Hasil menunjukkan bahwa nilai IC50 ekstrak sampel dari Pantai Pok Tunggal dan Pantai Ngandong berturut-turut adalah 188,53 ppm dan 168,76 ppm. Kadar fenolat masing-masing ekstrak sebesar 16,527 dan 17,497 mg GAE/g berat sampel). Kadar klorofil-a sebesar 7,132 dan 4,357 mg/g, klorofil-b sebesar 8,335 dan 5,401 mg/g, karotenoid sebesar 31,625 dam 35,494 µmol/g. Gracilaria verrucosa dari Pantai Ngandong dan Pantai Pok Tunggal memiliki potensi antioksidan.  

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