scholarly journals Biotransformation of Pitanga Juice by Tannase from Saccharomyces cerevisiae CCMB 520

2021 ◽  
Author(s):  
Gustavo Monteiro ◽  
Maria Araújo ◽  
Paula Barbosa ◽  
Marcelo Mello ◽  
Tonny Leite ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Antioxidant Activity ◽  
Native Species ◽  
Statistical Design ◽  
Partial Purification ◽  
Antioxidant Compounds ◽  
High Concentration ◽  
Functional Quality ◽  
Physical And Chemical

The pitanga (Eugenia uniflora L.) is a native species to Brazil and widely used by Brazilian industry, mainly in food, to juice, ice cream, soft drinks, jellies and liqueurs production. The fruit contains a high concentration of anthocyanins, flavonoids and carotenoids, which make it a promising source of antioxidant compounds. The objective of this work was to produce and purify tannase from Saccharomyces cerevisiae CCMB 520, to apply in the integral pitanga juice and to verify its physical and chemical effects. The tannase was produced under submerged fermentation in bench bioreactor. After the fermentation process the enzyme was partially purified. The partially purified tannase was applied in the integral pitanga juice using Doehlert statistical design. The effect of the enzymatic application was analyzed by means of phenolic compounds contents and antioxidant activity. Physical–chemical analyzes were carried out to investigate the Standard Identity and Quality of the juice. The best results for partial purification were obtained by ultrafiltration. After application, the total phenolics content was 4855 mg Eq. AG/L, and for the antioxidant activity was 952 μMTrolox/L (69.41%). It has been found that it is possible by means of enzymatic treatment to improve the functional quality of the integral pitanga juice.

scholarly journals Enrichment of Commercially-Prepared Juice With Pomegranate (Punica granatum L.) Peel Extract as a Source of Antioxidants

2014 ◽  
Vol 3 (6) ◽  
pp. 179 ◽  
Author(s):  
Zilmar Meireles Pimenta Barros ◽  
Jocelem Mastrodi Salgado ◽  
Priscilla Siqueira Melo ◽  
Fuvia de Oliveira Biazotto
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Value Added ◽  
Punica Granatum ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Pomegranate Peel ◽  
Physical And Chemical ◽  
Punica Granatum L

<p>Ready-to eat foods meet the demands of a modern lifestyle and the number of people seeking food that is convenient and safe is increasing. The extracts of peels from four different fruits were tested as potential value-added foods to offer to consumers. Physical and chemical analyses of the peel extracts were conducted to measure total phenolic compounds, tannins, phytic acid and antioxidant activity using the 1’-1’Diphenyl-2’picrylhydrazyl, and 2,2’-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid methods. The result of screening the antioxidant activity showed that the pomegranate peel had higher activity than the other peels (p&lt;0.05). In addition, flavonoids and vitamin C were measured in the pomegranate peel, and low amounts of these components were found. The pomegranate peel had a high amount of phenolic compounds and high levels of antioxidants, and this peel was used to enrich a commercially-available juice. Furthermore, the sensory evaluation showed no difference between the control and enriched juice. The product was well accepted and feasible from a technological standpoint. Because the waste is rich in bioactive compounds, value is added to the final product, as these antioxidant compounds are known to protect health and improve the quality of life of the consumers.</p>

scholarly journals ANTIOXIDANT ACTIVITY DURING STORAGE OF APPLES SUBJECTED TO IRRADIATION

2015 ◽  
Vol 39 (3) ◽  
pp. 269-275 ◽  
Author(s):  
Camila Argenta Fante ◽  
Heloísa Helena de Siqueira Elias ◽  
Paôla de Castro Henrique ◽  
Ana Carolina Vilas Boas ◽  
Luiz Carlos de Oliveira Lima
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Post Harvest ◽  
Apple Cultivars ◽  
Solids Content ◽  
Physical And Chemical ◽  
Β Carotene ◽  
Low Irradiation

Nowadays, the number of studies about fruit conservation as well as the benefits of consumption of foods rich in antioxidant compounds was increased. This study aimed to quantify antioxidant compounds and their activity and to evaluate the physical and chemical changes during the post-harvest storage of Eva's apple cultivars that were subjected to gamma irradiation at doses of 0; 0.5; 1.0 and 1.5 kGy. The antioxidant activity was measured by the 2.2-diphenyl-1-picrylhydrazyl (DPPH) and the β-carotene/linolenic acid methods. Levels of total phenolics, ascorbic acid, color, and soluble solids were evaluated. The results showed that, regardless of the irradiation dose, there was an increase in % SRL during post-harvest storage of Eva's apples. Low irradiation doses were able to preserve the phenolic compounds, maintain the ascorbic acid levels and avoid an increase in the soluble solids content.

scholarly journals Biological role and health benefits of antioxidant compounds in cereals

2020 ◽  
Vol 65 (1) ◽  
Author(s):  
Vadim Polonskiy ◽  
Igor Loskutov ◽  
Alena Sumina
Keyword(s):  
Antioxidant Activity ◽  
Unsaturated Fatty Acids ◽  
Antioxidant Properties ◽  
Mineral Elements ◽  
Antioxidant Compounds ◽  
Nutrition Research ◽  
Human Nutrition Research ◽  
Quality Of Food ◽  
Main Components

Substances inhibiting or preventing oxidative damage in the target molecule are called antioxidants. It has been shown that antioxidants are substances that contribute to the prevention of a number of serious human diseases, and antioxidant activity is one of the important parameters for the quality of food products and ingredients. Phenolic compounds are of greatest importance for this review. It is now established that whole grain cereals contain a large number of bound polyphenols. It is known that cereals have high nutritional value, contain unsaturated fatty acids, basic mineral elements, proteins and β-glucans, and are also characterized by the presence of various chemical substances with antioxidant properties. In recent years, work has begun in some Western countries to study the content of antioxidants in various grains. In Russia, only a small amount of work has been devoted to the study of these important chemical compounds in grain crops. It should be noted that, although these species are considered to be one of the main components of human nutrition, research in the field of determining their antioxidant activity has not been sufficiently carried out. In order to attract the attention of plant growers, plant breeders, plant physiologists, geneticists and biotechnologists, we offer a review of current literature.

scholarly journals Fruit quality attributes of low chilling requirement ‘Snowchaser’ blueberry cultivated in Brazil

2018 ◽  
Vol 40 (1) ◽  
Author(s):  
Isabela Maria Jimenes ◽  
Simone Rodrigues da Silva ◽  
Jaqueline Visioni Tezotto-Uliana ◽  
Tatiana Cantuarias-Avilés
Keyword(s):  
Antioxidant Activity ◽  
Skin Color ◽  
Chemical Properties ◽  
Storage Period ◽  
Fruit Storage ◽  
Activity Maximum ◽  
Fruit Shelf Life ◽  
Physical And Chemical ◽  
And Chemical Properties

Abstract In Brazil there are still few studies on the post-harvest quality of low-chill blueberry cultivars, which have been recently introduced in the country. ‘Snowchaser’ blueberries were evaluated during a six-day storage period regarding fruit physical and chemical properties, and its antioxidant capacity. During fruit storage there was an increased weight loss and maintenance of some skin color properties such as luminosity (L*) and b*, whereas the values of parameter a* decreased and chroma (C) values increased. The levels of anthocyanins and flavonoids in the pulp increased, as well as the antioxidant activity. Maximum fruit shelf life at room temperature was six days without reduction on the antioxidant activity along the period, which is beneficial to consumers’ health.

scholarly journals Determination of Antioxidant Activity of Vitamin C by Voltammetric Methods

Proceedings ◽  
2019 ◽  
Vol 11 (1) ◽  
pp. 23 ◽  
Author(s):  
Klaudia Suliborska ◽  
Monika Baranowska ◽  
Agnieszka Bartoszek ◽  
Wojciech Chrzanowski ◽  
Jacek Namieśnik
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Chemical Properties ◽  
Differential Pulse ◽  
Antioxidant Compounds ◽  
Redox Active ◽  
Physical And Chemical ◽  
Kinetics Of ◽  
Voltammetric Methods

Voltammetric methods—cyclic (CV) and differential pulse voltammetry (DPV) are considered the most appropriate way to evaluate antioxidant activity of redox active compounds. They provide information about both mechanism and kinetics of electrochemical oxidation of antioxidants as well as their physical and chemical properties such as the redox potential or the number of electrons transferred. These methods are helpful for understanding the mechanisms of oxidation or reduction processes of antioxidant compounds. This work presents the electrochemical properties of vitamin C obtained by both CV and DPV methods.

scholarly journals Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre  

2017 ◽  
Vol 35 (No. 1) ◽  
pp. 48-56 ◽  
Author(s):  
Padalino Lucia ◽  
Conte Amalia ◽  
Lecce Lucia ◽  
Likyova Desislava ◽  
Sicari Vincenzo ◽  
...  
Keyword(s):  
Dietary Fibre ◽  
Sensory Quality ◽  
Chemical Properties ◽  
Second Step ◽  
Antioxidant Compounds ◽  
Tomato Processing ◽  
Physical And Chemical ◽  
By Products ◽  
And Chemical Properties

Tomato peels are abundant by-products of tomato processing and therefore represent a cost of disposal and an impact on the environment. For this reason, the aim of the present study was to valorise tomato peels to enrich pasta, being these ingredients still rich in antioxidants like carotenoids that are well-known to protect against degenerative diseases. To the aim of the work, in the first step, tomato peel flour was added to wholemeal flour in different amounts until the overall quality of cooked pasta reached its acceptability threshold (tomato peel flour at 15% w/w of semolina weight). Even though the pasta enriched with tomato peels showed high levels of carotenoids and dietary fibre, lower sensory scores for elasticity, odour, and firmness were recorded than in the control. Therefore, the second step was aimed to improve the sensory quality of the 15% enriched spaghetti by means of proper addition of hydrocolloids. Final results confirmed the ability of the structuring agents to enhance adhesiveness and bulkiness of pasta, without compromising other physical and chemical properties.

scholarly journals A Study on the Quality and Identity of Brazilian Pampa Biome Honey: Evidences for Its Beneficial Effects against Oxidative Stress and Hyperglycemia

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
L. C. Cruz ◽  
J. E. S. Batista ◽  
A. P. P. Zemolin ◽  
M. E. M. Nunes ◽  
D. B. Lippert ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
High Concentration ◽  
Beneficial Effects ◽  
Pampa Biome ◽  
First Time

We characterized, for the first time, the quality and identity of Brazilian Pampa biome honey and its antioxidant propertiesin vitro(FRAP, DDPH and ABTS). The potential protective effect of honey against oxidative stress induced by iron (Fe) and paraquat, (PQ) in aDrosophila melanogastermodel (in vivo) was also tested. The results indicated that all honey samples tested showed antioxidant activityin vitro. Flies treated with honey showed increased lifespan and were protected against oxidative stress induced by Fe and PQ. Despite the high concentration of sugars in honey (approximately 70–80%), our results demonstrate a hypoglycemic-like effect of honey inDrosophila. Thus, this study demonstrates the high quality of Brazilian Pampa biome honey as well as its significant antioxidant activityin vitroandin vivo, pointing to the potential use of this natural product as an alternative in the therapy of oxidative stress-associated diseases.

scholarly journals Antioxidant Activities of Beef Sausage with Addttion of Kluwak (Pangium edule Reinw)

2019 ◽  
Vol 1 (1) ◽  
pp. 45-54
Author(s):  
Rachmat Budianto ◽  
Hikmah M. Ali ◽  
Effendi Abustam
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Meat Products ◽  
Beta Carotene ◽  
Antioxidant Compounds ◽  
Iron Ions ◽  
Anti Cancer ◽  
Different Types ◽  
Different Levels

Oxidation is one of the important factors that affect the quality of meat products including sausages. To inhibit oxidation, ingredients need to be added in the process of making sausages which act as antioxidants. One plant that functions as a natural antioxidant is kluwak. Kluwak can be used to extend the shelf life. Kluwak 0 days and 40 days fermentation. Aside from being a preservative, kluwak seeds also contain antioxidant compounds and flavonoid groups. Antioxidant compounds that function as anti-cancer in kluwak seeds include vitamin C, iron ions, and Beta carotene which are the work of fermented kluwak seeds for 40 days. This study aimed to determine the effect of different types and levels of kluwak and their interactions on the physical characteristics and antioxidant activity of beef sausages during storage. This study uses two types of kluwak (0 days and fermentation 40 days), different levels and length of storage. Results of this study can increase antioxidant activity and reduce oxidation of lipid.

scholarly journals Comportamento cinético do fermentado alcoólico de banana prata (musa ssp) frente a diferentes parâmetros

2015 ◽  
Vol 10 (4) ◽  
pp. 26
Author(s):  
M. T. Leite Filho ◽  
E. M. Pereira ◽  
E. R. Florentino ◽  
M. E. R. M. C. Mata ◽  
B. B. M. Pereira
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Soluble Solids ◽  
Local Market ◽  
Yeast Saccharomyces Cerevisiae ◽  
High Sugar Concentration ◽  
Total Reducing Sugars ◽  
Physical And Chemical Quality ◽  
Solids Content ◽  
Physical And Chemical

Dentre as frutas fermentescíveis que podem ser utilizadas na elaboração de bebidas fermentadas (bebidas alcoólicas), a banana se destaca devido a sua abundância e concentração relativamente elevada de açúcares. O trabalho teve por objetivo desenvolver e avaliar o rendimento e a qualidade físico-química de um novo produto: o fermentado alcoólico de banana. Foi elaborado um protótipo do produto, utilizando a variedade de banana prata, cuja fruta foi comprada no mercado local da cidade de Campinha Grande - PB. Foi feito um tratamento térmico a 120°C por 15 min. O teor de sólidos solúveis do caldo foi de 12,5 °Brix e estes foram inoculados com levedura do gênero (Saccharomyces cerevisiae) em frascos de Erlenmeyer, à temperatura ambiente. Após 9 h, a fermentação cessou. As análises físico-químicas foram realizadas a cada 1 h. O teor alcoólico final obtido foi de 3,75°GL, o pH final foi de 4,1, os sólidos solúveis °brix ficaram em torno de 3,4 os açúcares redutores totais ficaram em torno de 3,5 g/L e o crescimento da biomassa foi de 0,48 g/L.Cinetic behavior of fermented alcoholic silver banana (musa spp) against different parametersAbstract: Among the fermentable fruits that can be used in the preparation of fermented beverages (alcoholic), banana stands out due to its abundance and relatively high sugar concentration. The study aimed to develop and evaluate the performance and the physical and chemical quality of a new product: the alcoholic fermented banana. A prototype of the product was prepared using a variety of silver banana whose fruit was bought at the local market town of Campina Grande - PB. A heat treatment was done at 120 ° C for 15 min. The soluble solids content of the broth was 12.5 ° Brix and those of the genus were inoculated with yeast (Saccharomyces cerevisiae) in Erlenmeyer flasks at room temperature. After 9 hours, the fermentation ceased. The physicochemical analyzes were performed every 1 h. The final strength, obtained was 3.75 ° GL, the final pH was 4.1, the soluble solids brix were around 3.4 total reducing sugars were around 3.5 g / L and growth of the biomass was 0.48 g / L.

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